Chile Con Carne

21 September 2006

2 pounds ground beef
2 cup chopped onion
1-1/2 cup chopped green pepper
2 cans (4 cups) tomatoes, broken up
2 cans dark red kidney beans, drained
2 8 oz. cans tomato sauce
2 teaspoons salt
3-4 teaspoons chili powder
2 bay leaf

In a stockpot, cook meat, onion and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes eight servings.

Sesame Beef

21 September 2006

1 pound beef boneless sirloin steak
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1/4 teaspoon pepper
3 green onions (with tops), finely chopped
2 cloves garlic, crushed
1 tablesoon sesame seed
3 cups hot cooked rice

Trim fat from beef steak. Cut beef diagonally across grain into 1/8 of an inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.) Mix sugar, soy sauce, pepper, onions and garlic. Put mixture with beef in a Ziploc bag and shake until well coated. Refrigerate a minimum of 30 minutes.

Cook and stir sesame seeds in 10 inch skillet over medium heat until golden brown; remove from skillet. Add beef to pan. Cook and stir beef in oil over medium-high heat until light brown, 3 to 4 minutes. Sprinkle with sesame seed. Serve over rice. 5 servings.

A nice and quick meal, especially if one marinates the meat beforehand.

Sweet Potato souffle

16 September 2006

2 medium-large sweet potatoes
1/2 cup milk
1/3 cup brown sugar
2 eggs
2 tbsp butter
1/2 tsp nutmeg
1/2 tsp cinnamon

Cook the sweet potatoes (oven or microwave oven) then scoop out the insides and mix with the other ingredients before placing in a piepan.
Cook at 400 degrees for about 20 minutes (or until tilting the pan back and forth doesn’t remind you of jello). If you’re cooking in a deeper and less wide container
(sweet potato mixture is over 1.5 inches deep) reduce heat and increase cooking time.


brown sugar

Mix the ingrediants and top the sweet potato mixture after it has cooked, cooking for a further 10 minutes at 400 degrees.

Deviled Eggs

16 September 2006

12 eggs
1/2 cup mayonnaise
4 teaspoon mustard
5 teaspoon vinagar
chopped onions (optional)

Hard boil the eggs. Peel the eggs and slice length-wise. Remove the yolks into a mixing bowl. Add the remaining indredients (other than paprika) to the bowl and mix well. Spoon the mixture back into the egg halves. Garnish with paprika. Serve or refridgerate to set the mixture a bit.

Artichoke Dip

16 September 2006

1/2 cup mayo
1/2 cup yogurt
1 cup parmesan cheese
1 can artichoke hearts (still not sure on the size of the cans)
1/4 to 1 tsp garlic powder
splash of lemon juice
garnish top with paprika (optional)

Combine all ingredients, draining the artichoke hearts, in a bakable/broilable container. I find that smashing the artichoke hearts with a fork to break them up a bit helps with the consistency of the dip. Bake at 350 for 20 minutes, and optionally broil to brown top. Serving with low sodium Triskett crackers is delicious and the dip reheats wonderfully if there’s enough left to store!

Don’t Shoot

15 September 2006

I only changed the theme because the other one seems to CSS out the bullets on unordered lists (not even sure how that’s possible, but my CSS knowledge is hardly encyclopedic).  Is this one amenable to everyone?  I can probably do ULs by hand if we need to use the other one, but that would just be silly.

Lime-Jalapeno Steaks

15 September 2006

Steaks aren’t exactly starving-college-student fare, mosttimes, but Nicole specifically requested one of my steak recipes, so I guess I better go ahead and post it. This is a recent development, so it’s a little fuzzy on measurements. Feel free to adjust to taste. This makes enough sauce for three very large t-bones, so probably enough for four average-size sirloins. Seeding the peppers is probably not necessary as the steaks will actually come out very mildly flavored (see below on serving with the topping).


  • 6 Tbsp lime juice
  • ~3-4 Tbsp chopped pickled jalapeno peppers
  • ~2 or less Tbsp pressed or minced garlic


  • Preheat broiler to High.
  • Mix ingredients in a small bowl.
  • Use non-stick spray and place steaks in a dish suitable for broiling (a high-temperature glass dish or broiling pan).
  • Lightly season steaks with salt and pepper, then spoon/spread evenly about half the lime-juice mixture over top of them.
  • Broil steaks to desired doneness, flipping them halfway through and applying salt, pepper, and lime-juice mixture on the other side.


  • Steaks generally are medium-rare in five to seven minutes per side, depending on thickness and proximity to flame or heating element. Your oven/broiler may vary.
  • The more garlic and jalapeno you leave on the steaks when serving, the spicier and more garlicky they will be; remove topping to taste before eating.
  • Goes well with a light red wine (or margarita!), potato, and a mild green veggie.
  • Beware: Lime juice seems to have a tendency to burn if it gets in the broiling pan. I haven’t caught anything on fire yet, but you may see a good deal of smoke. Try to keep the lime juice on the steaks as much as possible. Placing one steak in a large broiling dish seems particularly to trigger the problem, as the dish will accumulate relatively little steak juice during cooking and any lime-juice runoff will rapidly burn.


14 September 2006

It’s not quite the season for wassail yet here in central New York, but it’s getting close. I like making up a bunch of this and curling up with a mug of it and a good book.

1 gallon apple cider
2/3 cup sugar
2 teaspoons whole cloves
2 teaspoons whole allspice
2 three-inch sticks of cinnamon
2 oranges

Heat all ingrediants except oranges. Cover and simmer for 20 minutes. After 10 minutes, quarter the oranges and add them. Strain the spices out (or work around them) and serve.

Taco Soup

14 September 2006

This is a recipe my family picked up somewhere in the mid- to late 90’s and has been a big hit just about everywhere we’ve tried it. It’s exceptionally simple, which is great for those days when you really don’t have the time or energy for much but still want a nice dinner.

1 lb. ground beef
1 can pinto beans (drained and rinsed)
1 can whole kernel corn
1 can green beans
1 can navy beans (undrained)
1 14.5-oz can stewed tomatoes
1 12-oz. can beer
1 10-oz. can diced tomatoes and green chiles
1 1-1/4 oz packet of taco mix
1 1oz. envelope ranch dressing mix
tortilla chips

Brown beef in stock pot until it crumbles and is no longer pink. Drain. Return beef to pot. Rinse and drain pinto beans. Stir them and next eight ingredients into beef. Bring to boil.
Reduce heat and simmer for 30 mins. Yields 10 cups of soup.

Run For The Hills!

14 September 2006

And here begins another joint blog between three crazed friends. This time we’re focusing on the essentials of life: food and drink.