Donations and encouragement keep this site going. Thank you for your kind words and generosity. ~Jodi Robertson
This page last modified on 10 October 2007
Recipes
The best way to search this page is to use Google's Toolbar. It's a free & quick download - quite the handy tool. Try it for yourself. If you don't want to download their toolbar, go to your menu bar, click on Edit, and then Find, and type the word or ingredient you are looking for.
Exploratorium's Science of Cooking Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking.
Cut bacon strips into 1/3's. Cut 2 cans of whole chestnuts in half. Wrap each chestnut into a piece of bacon and secure with toothpick (use round toothpicks). Place on broil pan and bake (not broil) for 45 minutes at 400ºF. (Bacon is crisp) Remove from rack and empty grease.
SAUCE: Mix 2 cups ketchup with 1 cup sugar (or to desired taste). Put sauce in baking pan (same one you used above). Put bacon wraps into sauce without rack. Bake at 350ºF for 30 minutes. Serve hot! DELICIOUS!
PÂTE À CHOUX PUFFS
1 1/2 sticks unsalted butter
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 cups sifted all-purpose flour
6 large eggs
GLAZE
1 egg beaten with 1 teaspoon water
MOCHA CRÈME PATISSIÈRE
6 egg yolks
1/2 cup sugar
1/2 cup sifted all-purpose flour
2 cups milk
3 Tablespoons unsalted butter
2 ounces semisweet chocolate
2 teaspoons instant espresso with 2 teaspoons hot water
CARAMEL
2 cups sugar
2/3 cup water
2 Tablespoons corn syrup
Preheat the oven to 425ºF.
To make the puffs, melt the butter in the water with salt and sugar. Remove from heat, add the flour, return to heat and beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add eggs, one at a time, beating vigorously.
Using a pastry tube with a 1/2-inch opening, form 1-inch-high mounds, 3/4-inch in diameter, on parchment lined baking sheet. Glaze and smooth the tops. Bake for 20-25 minutes, until puffed and golden. Cool on racks.
To make the mocha cream, beat the egg yolks, gradually adding the sugar, until mixture is thick and pale yellow. Beat in the flour. Scald the milk and add in dribbles, reserving 1/2 cup for thinning. Return to clean pot and stir vigorously over high heat until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat.
Add the butter, 1 tablespoon at a time. Melt the chocolate and add to mixture with the espresso. Just before assembling croquembouche, inject the cream into the puffs with a 1/4-inch pastry tip.
To make the caramel, bring sugar, water, and corn syrup to a boil over high heat. Do not stir. Cover pan until steam dissolves any crystals. Uncover and boil 5 minutes, or until syrup is amber. Remove from heat. Dip the bottoms of the puffs, one by one, into the caramel and arrange in a pyramid. Cut the tip from a balloon whisk, dip into caramel, and whirl strands of caramel around croquembouche to form a spun-sugar web.
Combine all ingredients in a large bowl. Slice your deer meat into thin strips (but not wafer thin). The strips should be about 5-inches long - 1/2 inch thick or less and 1-inch wide. Marinate the meat in the above mixture overnight. Then, place the meat on dehydrator trays (or in oven on low heat). Just let it dry. It would depend on your own taste as to how dry you want it. We let it get quite dry - so when you chew it, it is not moist at all. In the dehydrator, it takes at least over night with alternating the trays - at least a full day. If using oven, set temperature in oven at about 120ºF. Just place it right on your racks or hang it with toothpicks, but no closer than 4-inches from bottom. Put foil down to catch any drippings. You can just let it dry as is or check on it and turn the meat over from time to time. If you leave oven door open a crack, it lets the moisture out better. Again, the drying time would be up to individual tastes. OR, you take deer burger - add all the above ingredients - then lay a piece of wax paper down on a cookie sheet - put your burger down - lay another piece of wax paper on top and then roll with rolling pin until it is about 1/8-inch thick. Take a pizza cutter and cut into strips - then freeze it enough so that it breaks off into pieces. Then put in dehydrator. Sounds complicated, but my dh does it and doesn't seem to take him too long.
Drying meat is a process of experimentation. Just do a small batch the first time in order to get the feel of it and to decide on your tastes.
1 1/2 pounds of chipped ham
1 1/2 cup of CocaCola, don't skimp and buy a cheaper brand, there will be a difference
1 1/2 cup ketchup
1 Tablespoons or more of pickle relish
Mix all together and slow cook in a crockpot or on your stove top. Serve on buns. Makes 8-10 sandwiches.
2 (16 oz) loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt
Separate thawed bread into 24 - 1 1/2 inch balls. Roll each ball into a rope 14 1/2 inch long. Have children plan and design pretzel shapes (letters or numerals). Place pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1 inch of boiling water on bottom rack of oven. Bake pretzels at 350ºF degrees on rack above water for 20 minutes or until golden brown.
DIP
2 Tablespoons butter
1/4 cup minced onion
1/4 cup minced celery
2 green onions, sliced
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup Bay shrimp, cooked (smallest shrimp)
1 cup Blue Crab
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon salt
BREAD
2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Melt 2 Tablespoons butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly the ingredients over low heat for 20 minutes. The ingredients should not turn brown, but you want them to cook slowly until the celery softens and the onions begin to turn transparent. Add cream, mushrooms, shrimp, crab, and salt to the pan. Turn the heat up a little bit until the liquid begins to bubble, then bring the heat back down and let simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn't bubble over.
Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the garlic powder and dried parsley flakes with a stick of melted butter in a bowl. Brush some of the garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shreadded jack and cheddar cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle the sliced green onions over top and serve hot with the garlic toast on the side. This makes approximately 6 to 8 servings.
1 ripe avocado, halved, pitted & peeled
3 cups salad greens torn into bite-sized pieces
1 mango, peeled, pitted & cubed (2 cups)
1 1/3 cups seedless red grape halves
1/2 cup orange flavored salad dressing (you can get this in the bottled salad dressings)
1 pound cooked, peeled & deveined shrimp
1 lime cut in wedges
Cut avocado into thing wedges. Toss salad greens, mango & grapes with half of the orange flavored salad dressing in a large bowl. Arrange shrimp and avocado on top. Drizzle on remaining salad dressing. Serve with the lime wedges.
3/4 stick, (6 Tablespoons) unsalted butter
1/4 cup hot pepper sauce
2 Tablespoons Worchestershire sauce
1 Tablespoon chili powder
1 teaspoon oregano, crumbled
2 cup regular size Fritos corn chips
2 cup Crispix cereal
2 cup Ritz Bits mini cheese crackers
2 cup Corn Nuts
1 1/2 cup fish shaped pretzel crackers
1 cup roasted pumpkin seeds
1 cup roasted hulled peanuts
2/3 cup shelled sunflower seeds
Position a rack in the middle of the oven and pre-heat the oven to 250ºF. In a shallow 3 quart baking dish, melt together the butter, hot pepper sauce, Worchestershire sauce, chili powder and oregano.
In a large bowl stir together everything else. Add the Frito mixture to the melted butter mixture and toss to coat and put in a baking dish. Return the dish to the oven and bake stirring every 10 minutes for 1 hour. The Trash should be dry, lose and lightly browned.
Transfer to a storage container, cool and cover tightly. Store at room temperature. The texture and flavor of the Texas Trash will be at their best when it is consumed within 48 hours.
