Chill Recipes

ALMOND-PEAR GALETTE Ingredient:
  • Pastry:
  • 1 1/4 cups all-purpose flour, plus extra for rolling and dusting
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 5 tablespoons butter, cut into 1/2-inch cubes and frozen
  • 1/4 cup plus 2 tablespoon cultured buttermilk
  • 1/4 teaspoon pure almond extract
  • Cream:
  • 1 large egg white
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons finely ground almonds
  • 2 teaspoons melted butter
  • 1/4 teaspoon pure almond extract
  • Filling:
  • 3 firm, ripe pears, such as Anjou or Bartlett
  • 2 tablespoon fresh lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 3 sheets parchment paper
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons butter, cut into small bits
  • Confectioners' sugar for dusting

Almond-pear Galette

Dessert , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Dairy , Egg , Food Processor , Fruit , Winter , Self , Healthy , Christmas , Citrus , Nut , Broil , Chill

Yield: Makes 8 servings

Number Of Ingredients: 24

Steps:
  • Pastry:
  • Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
  • Cream:
  • Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
  • Filling:
  • Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
  • Galette:
  • Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts:


CRéME ANGLAISE Ingredient:
  • 2 1/4 cups milk
  • 1 1/2 vanilla beans
  • 135 grams sugar (2/3 cup), divided
  • 6 large egg yolks

Créme Anglaise

Food & Cooking , Dessert & Treats Recipes , Dessert , Thanksgiving , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Milk/Cream , Dairy , Egg , Wheat/Gluten-Free , Bon Appétit , Sauce , Quick & Easy , Condiment/Spread , Christmas , Chill , Valentine's Day , Vanilla

Author: Martha Rose Shulman

There Is A French Expression That I Love - Péché Mignon, Or A Harmless "little Sin," And This Sweet, Fragrant, Egg Yolk-rich, Vanilla Seed-flecked Custard Sauce Is Mine. I Serve It With Everything From Crumbles To Chocolate Cake To Trifle, The Ultimate Crème Anglaise Dessert. Make Sure To Have A Digital Thermometer Handy When You Make It, So You Can Heat The Mixture To Just The Right Temperature Without Worrying About The Eggs Curdling. You Will Also Know When They Custard Sauce Has Cooled Sufficiently.

Time: 1h

Yield: Makes about 2 2/3 cups

Number Of Ingredients: 4

Steps:
  • Place 2 cups milk in a saucepan. Using the tip of a paring knife, split vanilla beans down the middle and scrape seeds into milk. Add pods to milk and bring to a simmer. As soon as it reaches a simmer (you will see bubbles breaking along the edges of the pan), turn off heat, cover pan tightly with plastic wrap and let it sit for 20 minutes. Remove pods and scrape them with the blunt edge of the knife so any residual seeds go into the milk. Set aside saucepan with milk.
  • Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Set a strainer over the medium bowl, and set aside.
  • In another bowl, combine egg yolks and half the sugar and beat for about 30 seconds. Beat in remaining 1/4 cup milk.
  • Add remaining sugar to vanilla-infused milk in pan and, using a heatproof rubber spatula, stir for 10 to 20 seconds so sugar doesn't stick to bottom of pan. Bring mixture back to a simmer over medium heat while continuing to stir. When sugar has dissolved and milk comes to a simmer, turn off heat. Place bowl with beaten egg yolks next to saucepan, with a towel coiled around the bottom to keep it steady, and whisk in two-thirds of the hot milk. Whisk mixture back into saucepan.
  • Place saucepan back on low heat. Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken. (Stirring in a figure eight helps assure that your spatula touches the entire bottom of the pan.) Place a thermometer in the pan and continue to stir constantly until temperature reaches 165 to 180 degrees. Lift spatula from saucepan with some sauce on it and run your finger down the middle. It should leave a canal.
  • Immediately strain mixture into the clean, dry mixing bowl set over ice. Tap strainer to get all of the custard sauce. Stir mixture for a few minutes, then once in a while, until it has cooled to 60 degrees (it should take 20 minutes or less). You can also cool it in the freezer, stirring every few minutes, if you don't have enough ice on hand. Once cool, transfer to a container, cover tightly and refrigerate until ready to use. It will keep in the refrigerator for 2 days.
Nutrition Facts:

@context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 48 milligrams, Sugar 27 grams


MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING Ingredient:
  • Filling and Topping
  • 4 cups whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup sugar
  • 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
  • 1/3 cup dark rum
  • 2 teaspoons vanilla extract
  • Syrup
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons dark rum
  • Cake
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon instant coffee powder
  • 2/3 cup cake flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Mocha Layer Cake With Chocolate-rum Cream Filling

Dessert , Chocolate , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , Winter , Christmas , Chill , Birthday , Valentine's Day , Party , Cake , Coffee , Mixer

Yield: Makes 16 servings

Number Of Ingredients: 21

Steps:
  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.
Nutrition Facts:


MINCEMEAT PIE Ingredient:
  • 2 Granny Smith Apples, peeled, cored and quartered
  • 8 ounces golden raisins
  • 6 ounces dark brown sugar
  • 4 ounces dried figs, coarsely chopped
  • 2 ounces dried cherries
  • 2 ounces beef suet, coarsely chopped
  • 1-ounce crystallized ginger, coarsely chopped
  • 1/2 cup brandy
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly ground clove
  • Cornmeal crust, recipe follows
  • 12 ounces all-purpose flour, plus additional for dusting
  • 2 1/2 ounces stone ground cornmeal
  • 1 1/2 ounces sugar, plus extra for the crust
  • 1 teaspoon table salt
  • 8 ounces very cold unsalted butter
  • 2 ounces apple cider or juice
  • 2 ounces cold water
  • 1 egg beaten with 1 teaspoon water

Mincemeat Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Apple , Pie & Tarts Recipes , Gourmet , Dinner , Beef , Winter , Christmas , Potluck , Chill , Currant , Raisin , Brandy

Author: Alton Brown

Time: P3DT1h15m

Yield: 2 1/2 pounds or 5 cups

Number Of Ingredients: 22

Steps:
  • Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
  • If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
  • Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
  • Preheat oven to 400 degrees F.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
  • If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
Nutrition Facts:


WINDMILL COOKIES Ingredient:
  • 1 teaspoon baking soda
  • 1/2 cup hot water
  • 1 cup butter
  • 2 cups brown sugar, firmly packed
  • 4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 dash ground cloves
  • 1/2 teaspoon ground mace
  • 3/4 cup blanched slivered almond

Windmill Cookies

Dessert , Cookies , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Gourmet , Cinnamon , Winter , Christmas , Nut , Chill , Almond , Spice , Party , Nutmeg

Author: Charmed

Posted By Request. This Recipe Was Originally Printed In The Milwaukee Journal. Time Does Not Include Chilling Time. Also, I Would Suggest Reading Kburie's Review If You Are Interested In Trying These, As It Contains Some Very Helpful Preparation Info

Time: 30m

Yield: 50 serving(s)

Number Of Ingredients: 10

Steps:
  • Dissolve the baking soda in the hot water.
  • Mix together the butter, brown sugar and baking soda and water mixture.
  • In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
  • Roll dough into 2 loaves, each 3-1/2 x 10".
  • Chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350°.
  • Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
Nutrition Facts:


KEY LIME PIE Ingredient:
  • 4 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup Key lime juice (see note)
  • 1/2 teaspoon cream of tartar
  • 1 9-inch graham cracker crust
  • Whipped cream

Key Lime Pie

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Afternoon tea , Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Pie & Tarts Recipes , Gourmet , Milk/Cream , Egg , Dinner , weekday , Spring , easy , Citrus , Chill , Lime , Mixer , pies and tarts

Author: The New York Times

This Recipe Came To The Times In A 1991 Magazine Article By Film Critic David Edelstein About Florida Culinary Specialties Like Conch Chowder, Alligator, Stone Crabs And Key Lime Pie. Key Limes Are Small, Yellowish, Seedy And Wildly More Tart Than Their Ordinary Persian Counterparts. Unfortunately, Key Limes Grow Slowly, So Many Florida Farmers Replaced Their Key Lime Trees With Persian Ones. You Can Buy Bottled Key Lime Juice At Most Supermarkets, But You Can Also Make This Easy Pie With Regular Limes, Although It Won't Be Quite As Delightfully Tart.

Time: 3h30m

Yield: One 9-inch pie

Number Of Ingredients: 6

Steps:
  • Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
  • Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
Nutrition Facts:


GRILLED MARINATED LONDON BROIL Ingredient:
  • For marinade
  • 4 large garlic cloves, minced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon dried hot red pepper flakes
  • 2/3 cup olive oil
  • a 2-to-2 1/2 pound London broil

Grilled Marinated London Broil

Gourmet , Beef , main-dish , Low Fat , Grill/Barbecue , Spring , Garlic , Quick & Easy , Low Cal , Broil , Chill , Marinate , Grill

A Garlic, Balsamic, And Mustard Based Marinade Gives This Charred London Broil Steak A Wonderfully Rich Flavor.

Yield: Serves 6

Number Of Ingredients: 13

Steps:
  • Make marinade:
  • In a bowl whisk together marinade ingredients until combined well.
  • Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
  • Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Nutrition Facts:


MUSSELS WITH TOMATOES & CHILLI Ingredient:
  • 2 ripe tomatoes
  • 2 tbsp olive oil
  • 1 garlic clove , finely chopped
  • 1 shallot , finely chopped
  • 1 red or green chilli , deseeded and finely chopped
  • small glass dry white wine
  • 1 tsp tomato paste
  • pinch of sugar
  • 1kg cleaned mussels
  • good handful basil leaves

Mussels With Tomatoes & Chilli

Dinner , Main course

Author: Good Food Team

This Spicy Seafood Recipe Makes A Fantastic Meal For Two But Can Be Easily Increased For A Stylish Dinner Party Starter

Time: 30m

Yield: Serves 2

Number Of Ingredients: 10

Steps:
  • Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  • Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  • Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  • Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
Nutrition Facts:

Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium


PEACH GALETTE Ingredient:
  • Pastry:
  • 3/4 cup unbleached all-purpose flour, plus more for working with the dough
  • 6 tablespoons whole wheat flour
  • 1 tablespoon granulated sugar
  • Scant 1/2 teaspoon kosher salt
  • 1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
  • 1 large egg
  • 1 1/2 teaspoons milk
  • 1 tablespoon beaten egg or heavy cream
  • Turbinado sugar, for sprinkling
  • Filling:
  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Peach Galette

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Peach , Summer , Picnic , Potluck , Chill , Brunch , Party , Advance Prep Required , Pastry

Author: Marcy Masumoto

Yield: Makes one 8 to 9-inch galette; serves 6 to 8

Number Of Ingredients: 15

Steps:
  • To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
  • Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
  • When the dough is well chilled, preheat the oven to 375°F.
  • Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
  • Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
  • Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
  • Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.
Nutrition Facts:


TASSO Ingredient:
  • Homemade Tasso Recipe
  • 5 lbs Pork cut as described above
  • Seasoning:
  • 3 Tbsp Kosher Salt
  • 2 Tsp Cayenne or To Taste (see above)
  • 4 Tbsp Paprika
  • 2 Tbsp Fresh Garlic, minced
  • 2 Tbsp Coarsely Ground Black Pepper
  • 1 tsp Cinnamon
  • 1 Tbsp White Pepper
  • 1 Tbsp Splenda Brown Sugar Mix
  • 5 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1 1/2 tablespoons granulated onion

Tasso

Fall , Pork , Summer , appetizer , Side , Condiment/Spread , Chill , Backyard BBQ , Brine

Yield: 10 ea

Number Of Ingredients: 14

Steps:
  • Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 - 7 days. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke. I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F. The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking. When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze. Makes 5 lbs of Tasso
Nutrition Facts:


Listing 45 Results Chill Recipes

Logo recipes 1 week ago

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Logo recipes 1 week ago In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, … Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; … Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture …

› 4.5/5 (144)
Total Time: 1 hr 50 mins
Category: Entree
Calories: 360 per serving
1. In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, …
2. Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
3. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; …
4. Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture …

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Logo recipes 2 days ago Web Dec 5, 1999  · 1 ½ cups water 1 pinch chili powder 1 pinch garlic powder salt and pepper to taste Directions Place ground beef and onion in a large saucepan over medium heat; …

› 4.3/5 (459)
Calories: 394 per serving

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Best Ever Chili Recipe | The Recipe Critic 4 days ago Recipe Instructions In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic … Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili … Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 …

› 4.8/5 (57)
Calories: 194 per serving
Category: Appetizer, Dinner, Main Course, Side Dish
1. In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic …
2. Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili …
3. Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 …

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20 best chilli recipes | BBC Good Food 2 weeks ago

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Seriously The Best Chili Recipe (5-star Beef Chili!) - Fit … 5 days ago

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Logo recipes 1 week ago Web Jan 30, 2023  · Skillet Turkey Chili. This recipe, from Beth Dooley, uses salsa, cherry tomatoes and peppers to give ground turkey a fresh lift. While it follows the cardinal rule …

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Logo recipes 1 week ago Web Feb 6, 2023  · A hearty and easy way to feed a crowd, chili is an ideal addition to a Super Bowl party. This recipe from our book “Cook What You Have,” which draws on pantry …

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Logo recipes 1 week ago Web Jan 24, 2023  · 7 Chili Recipes for the Big Game – Comfort Food Feast. 10 Things to Do with Leftover Chili 11 Photos. Tailgate Chili — Down-Home Comfort. Related Pages. …

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Logo recipes 2 weeks ago Web Feb 1, 2023  · Crockpot Carne Asada Beer Chili. For the record this recipe works great with a fall ale or chocolatey stout. From hearty, beef-based dishes, to light and lean chicken …

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Logo recipes 1 week ago Web Chili Recipes. Warm up with these chili recipes, including vegetarian chili, turkey chili, slow cooker chili, chicken chili, white chili, venison chili, beef chili, Mexican chili and …

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Simple, Perfect Chili Recipe | Ree Drummond | Food … 2 weeks ago

Author: Ree Drummond
Steps: 2
Difficulty: Easy

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Logo recipes 2 days ago Web Jan 14, 2019  · How to Cook Chili Brown the beef, onions, garlic and some of the chili powder. Drain any fat. Simmer Add remaining ingredients and simmer uncovered. To …

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Logo recipes 1 day ago Web 2 to 3 tablespoons chili powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon ground cumin Directions Step 1 Cook first 4 ingredients in a large skillet over medium-high heat, …

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Logo recipes 3 days ago Web Jan 31, 2023  · Drain the fat if necessary. Add the undrained kidney beans, undrained black beans, tomato sauce, beef broth, tomato paste, diced tomatoes, chili powder, cumin, …

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Logo recipes 6 days ago Web Explore all our delicious chili recipes below and check out our bruschetta toast recipe to really amp up this warm and hearty dish. Share Chili Recipes & Ideas BEST CHILI …

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Logo recipes 3 days ago Web 10 hours ago · 1. In a large heavy-bottom pot, such as a Dutch oven, heat 4 tablespoons oil over medium heat. Add onion and peppers, season with a big pinch of salt and sauté, …

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Logo recipes 3 days ago Web Feb 2, 2023  · Directions. Step 1. Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, adobo sauce, cumin, coriander, oregano and salt together in a 5-quart slow …

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The Best Classic Chili - The Wholesome Dish 2 weeks ago

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Logo recipes 1 week ago Web Jan 29, 2022  · In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften. Add …

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Logo recipes 6 days ago Web Lock the lid in place and turn the valve to the Sealing position. Press the Chili/Beans setting or Pressure Cook/Manual on HIGH pressure for 20 minutes. After the cooking time …

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Logo recipes 2 weeks ago Web 11 hours ago · Curried Chickpea Salad Sandwiches. Chickpeas and avocado form the filling for these flavorful, no-cook sandwiches, which also feature red onion, pickles, parsley …

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Logo recipes 2 days ago Web Feb 4, 2023  · Chili for Two – Little Bit Recipes. Thai Pumpkin Curry – All Ways Delicious. Vegetable Stew – Low Carb No Carb. Fish Stew – Upstate Ramblings. Shrimp and Corn …

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Logo recipes 1 week ago Web 12 hours ago · About 2 cups of the broth you made (or bought) The pork you cubed and seasoned. About 1.5 tablespoons of flour (to thicken) Pinch of oregano. Hopefully, now …

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Logo recipes 1 week ago Web Jan 26, 2022  · beef broth – creates the consistency we want the chili to have. hot sauce – use your favorite flavor. spices and seasonings – chili powder, ground cumin, smoked …

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Logo recipes 1 week ago Web Feb 2, 2019  · Pour browned beef into slow cooker. Add liquids and seasonings: Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, …

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Logo recipes 1 week ago Web 20 hours ago  · Favorites include dishes like chicken wings, salsa, chili and so much more. Here are some traditional options plus other recipes on our list to try for Super Bowl 57. …

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Logo recipes 1 week ago Web Slice across the matchsticks into neat dice. STEP 2 Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. …

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Logo recipes 2 days ago Web Mar 25, 2020  · Freezing Chili. Make sure to label the containers with the name of the dish, and the date it was made and frozen. Chili can be frozen for at 6 to 9 months. You …

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Logo recipes 1 week ago Web 1 hour ago · Bird mentions finding “fading mimeograph copies of Lady Bird Johnson’s recipes, such as the first lady’s very popular Bunkhouse Chili.” That recipe may be …

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Logo recipes 4 days ago Web 21 hours ago  · The previous record daily low of -32 degrees Fahrenheit was set in 1963.. The previous wind chill record was shattered overnight, when wind chills dropped to …

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Logo recipes 5 days ago Web 2 days ago · The morning temperature was about minus 10 degrees Fahrenheit. An Arctic chill is sweeping the northeastern U.S., with wind gusts powering frigid temperatures not …

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Logo recipes 1 week ago Web 1 day ago · Dangerously cold temperatures and wind chills dropped as low as -45 to -50F across the rest of the region Arctic air in the US north-east on Saturday brought …

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