TUESDAY'S RECIPES

Recipe. This is a very hardy stew that I learned from my mother. It is New Mexican Cuisine and one of my favorite dishes. Posole is a corn that has been treated with Lye. It is the same as Hominy. Please do not use canned Hominy. It is a sad shortcut that doesn't do anyone any good. If you can't find Posole Corn locally, you can find it on Ebay.

As for the Ground Red Chile, this is Red Chiles from New Mexico that are ground to a powder. This Chile is mild to hot in taste. You can also find this online. Look for "Hatch" Ground Red Chile. This is not Cayenne Pepper. Please don't confuse the two.

5 T Ground Red Chile...I prefer pure Chile powder, not a blend for chili.

If the Posole is frozen, have it ready. If the Posole is dry, then rinse and soak in water overnight. Have it ready.

Heat Olive Oil in large stock pot and add Pork Ribs when hot. Lightly brown the Pork Ribs.

Add Swanson Chicken Broth and Posole. Add water to cover. Let the contents come to a boil and then reduce heat to simmer.

Add the Ground Red Chile Powder, Knorr Beef Bullion and Black Pepper.

Stir occasionally and keep on a simmer for 4 or 5 hours. During this time, add back any water that gets cooked off.

Toward the end of the cooking time, taste and correct for flavor....meaning add more Beef Bullion, Black Pepper or Red Chile Powder.

Options: You can add chopped onions and garlic to the mix at any time. You can add sliced carrots when there is an hour left to cooking.

Caution: The contents will expand upon cooking. Especially if you use Dry Posole, you can expect the Posole to double in size and volume.

Chili Stuffed Baked Potatoes

Potatoes:
6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
Freshly ground black pepper
Chili of your own design

Sour cream for garnish

To make the potatoes: Preheat the oven to 425 degrees F.
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.

Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. Add 1/2 cup of the cheese, butter, and salt, to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.

Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

Yo Todd, it's Luke and i got some stuff that's easy to make and good. For the tuesdays food thing, you know.

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Goodio Casadia's

Ingredients:

Tortilla's
Shredded cheese
Fire sauce from taco bell
chunks of cooked chicken steak or veggies

Prep:

Lay out your tortilla, and put your cheese and meat/veggies on one side. Put on your taco bell sauce packets, and fold the tortilla over.

Cook:

Put it on a skiller or other flat hot surface. Use medium-high heat, not too high or the tortilla will burn and the insides will be weird uncooked and eww. Let it sit until the bottom is brown. Flip it over and let the other side brown. It won't take near as long to brown the other side. Once both sides are brown it's time to eat it.

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Triscut insta-snack

Ingredients:
Triscuts
Shredded cheese.

Prep:

Put the triscuts on a plate, and sprinkle on a bunch of the shredded cheese. That's it, i'm frikin serious. No more prep.

Cook:

Nuke your plate of truscut cheese goodness for 45 seconds on high. You are done, fast snack and it's good.

Luke G. -- Michigan
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I just made this...it tastes pretty good... thought u might like it!?!

Ok...

For this u need
1-Pepsi Twist
1-Ice Tea of any kind
1-bottle of lemon juice

Fill the glass up with about a centimetre of lemon juice
(if its a mug then half a centimetre, depending on size)

then fill up most of the rest of the glass with ice tea, but leave a bout 2 centimetres of room for pepsi twist (centimetres are on the other side of the ruler ...lol)

Ok... so there u go

I call it

Colins Sparkly Lemon Ice Tea lol
or CSLI

Colin