Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Asian Lettuce Cups with Spicy Ground Turkey Filling

Asian Lettuce Cups with Spicy Ground Turkey Filling

Makes 4-6 servings

Recipe adapted from California Sol Food Casual Cooking from the Junior League of San Diego  (Food photography by Frankie Frankeny)

Ingredients:

• 1-2 Tablespoons peanut oil or vegetable oil 
• 3 Tablespoons minced red onion or shallots
• 2 Tablespoons minced garlic 
• 2 Tablespoons grated ginger root
• 1-1/2 lbs. ground turkey
• 4 Tablespoons soy sauce 
• 1 Tablespoons Sriracha sauce
• 1 teaspoon fish sauce
• 1 cup chopped fresh cilantro
• 1/3 cup chopped peanuts
• 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Directions:

1. Chop onion and set aside. 
2. Peel ginger root, then grate with the large side of a cheese grater.
3. Chop garlic 
4. Chop cilantro 
5. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes
6. Add garlic and ginger root and saute about one minute more
7. Add ground turkey to frying pan and break apart
8. Add soy sauce, chili garlic sauce, and fish sauce. 
9. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
10. Add chopped cilantro and cook 1-2 minutes more
11. Serve filling in lettuce leaves
12. Chop peanuts and put in small bowl to serve on the side

California Sol Food celebrates the sunny climate of San Diego with simple, refreshing recipes that perfectly reflect the casual, surf’s-up lifestyle of America’s Finest City. In addition to 163 triple tested recipes, California Sol Food offers fabulous menus, great cooking tips, and 25 full-page food photographs by Frankie Frankeny, recently named one of The 100 Most Creative People in America by Entertainment Weekly Magazine.  A 2005 West Regional Winner of the Tabasco Community Cookbook Award.

Applebee's Hot Spinach and Artichoke Dip

Applebee's Hot Spinach and Artichoke Dip

Spinach and Artichoke Dip is one of the most ordered items in Applebee's restaurant. It is made of warm creamy spinach, melted Asiago, Romano & Parmesan cheeses and Artichoke hearts served with tortilla dips.

 Ingredients:

• 1 (10 oz.) box frozen chopped spinach, thawed
• 1 (14 oz.) can artichoke hearts, drained and roughly chopped
• 1 cup shredded Parmesan-Asiago-Romano cheese blend
• 1/2 cup shredded mozzarella cheese
• 10 oz. prepared Alfredo sauce
• 1 tsp minced garlic
• 4 oz. softened cream cheese

Directions:

Preheat oven to 350° F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the sauce for Applebee's Veggie Patch Pizza or as a dip for chips.

Pizza Hut Paper Thin Crust Pizza

Pictured is Pizza Hut's Tuscani Thin Crust Pizza

Pizza Hut Paper-Thin Crust Pizza

Make a day ahead of time to allow dough to ferment 12-24 hours

Enough for at least two 16-inch pizzas

Ingredients

• 2 cups water (105°s; F)
• 1/2 tsp yeast (proofed in water)
• 4 cups flour
• 3 Tbsp olive or vegetable oil, plus oil for pans
• 1 1/2 cups cake flour
• 2 tsp salt

Directions

1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550° F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes,  or until cheese is bubbly and outer edge of crust is a light golden brown.
5. For light toppings - Oil the crust, then prick it with a fork and pre-bake for 3 minutes.  Add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
6. Remove from oven.

Servings:
4

Cajun Remoulade

Cajun Remoulade Sauce

Ingredients:

• 1 cup of Hellman’s Mayonnaise
• 1 tbsp of Dijon Mustard
• 1 tsp Cajun seasoning
• 1 minced garlic clove
• ¼ tsp cayenne pepper
• salt to taste 

Directions:

1. Mix altogether the mayonnaise, Dijon mustard, Cajun seasoning, minced garlic, cayenne pepper, and salt. 
2. Taste and adjust seasoning and refrigerate. 

Biff's Buttermilk Flounder

Broad River Seafood2601 Boundary StreetBeaufort, South Carolina

Biff's Buttermilk Flounder

Ingredients:

• Frying Oil
• 2 lbs. Flounder Fillets, with skin on
• Salt & Pepper
• 2 cups Buttermilk
• 1/2 teaspoon paprika
• 1 cup Self-Rising Flour

Directions:

1. Heat frying oil to 350 degrees in deep fryer.
2. Cut flounder pieces, as you like.
3. Lightly salt and pepper flounder pieces.
4. Pour buttermilk into container.
5. Soak flounder in buttermilk for a minute or more.
6. Mix paprika with flour.
7. Dredge flounder in flour.
8. Deep fry breaded flounder until golden brown and flesh is flaky white (in 2 to 3 minutes, depending on thickness of flounder pieces).
9. Remove fried flounder pieces from oil and drain on paper towels. 
10. Serve immediately.

Great served with fried potatoes and Cajun Remoulade Sauce.

Here's the recipe Cajun Remoulade Sauce.

Back in the Day Bakery Old Fashioned Cupcakes

Old-Fashioned Cupcakes

Recipe courtesy Cheryl Day, The Back in the Day Bakery Cookbook
Back in the Day Bakery, Savannah, Gerogia

Serves: 24 cupcakes

Ingredients

• 1 3/4 cups cake flour (not self-rising)
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 sticks unsalted butter, cut into cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Old Fashioned Frosting, recipe follows

Directions

1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

Old-Fashioned Cupcakes on the Food Network