I'm an expert when it comes to fried potatoes. My dad loved them, and my mom cooked them at least once a day for the seventeen years I lived at home. Both my grandmothers cooked wonderful French fries. So did my mom. Still, I've never tasted better French fries than those cooked by my wife, Marilyn. She's stubborn and refuses to tell me how she does it. I'm going to watch her closely next time she makes them. I promise.
Eric'sWeb
Showing posts with label oklahoma cooking. Show all posts
Showing posts with label oklahoma cooking. Show all posts
Tuesday, June 11, 2013
Sunday, April 17, 2011
Marilyn's Jalapeno Cornbread - a weekend recipe
Cornbread is a staple for every good southern cook. When it comes to making cornbread, few can compete with my own wife, and wonderful southern cook, Marilyn. Here is her cornbread recipe using jalapenos, her daughter Shannon’s favorite.
Ingredients
• 2 ½ c cornmeal
• 1 c flour
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 4 tsp. baking powder
• 3 eggs, lightly beaten
• 1 ½ c milk
• ½ c cooking oil
• 16 oz. can cream corn
• 2 jalapeno chili peppers, chopped and seeded
• 2 c sharp cheddar cheese, grated
• 1 onion, large, grated
Directions
Combine first five ingredients in a bowl. In another bowl, mix milk, eggs and cooking oil, and then combine with cornmeal mixture. Stir in remaining ingredients, and then pour into two well greased baking pans. Bake at 425° for 25 minutes, or until done.
Eric'sWeb
Ingredients
• 2 ½ c cornmeal
• 1 c flour
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 4 tsp. baking powder
• 3 eggs, lightly beaten
• 1 ½ c milk
• ½ c cooking oil
• 16 oz. can cream corn
• 2 jalapeno chili peppers, chopped and seeded
• 2 c sharp cheddar cheese, grated
• 1 onion, large, grated
Directions
Combine first five ingredients in a bowl. In another bowl, mix milk, eggs and cooking oil, and then combine with cornmeal mixture. Stir in remaining ingredients, and then pour into two well greased baking pans. Bake at 425° for 25 minutes, or until done.
Eric'sWeb
Saturday, April 09, 2011
Big Billy's Texas Pintos with Tomatillo Salsa Verde - a weekend recipe
Big Billy loved his beans. Once when he was staying with me and Anne, he cooked up pinto beans, complete with his special tomatillo salsa Verde. He also whipped up a pan of cornbread using ingredients he found in our pantry. To say the meal was wonderful is an understatement. It was sublime!
Ingredients
• 1 lb dry pinto beans
• 29 oz chicken broth
• 1 onion, large, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• ½ c tomatillo salsa Verde
• 1 tsp cumin
• ½ tsp black pepper, ground
• 1 c water
Directions
Soak beans overnight in a large pot with ample cold water. Drain and place the pinto beans in a crock pot. Pour in the chicken broth and water. Stir in onion, jalapeno, garlic, tomatillo salsa Verde, cumin, and black pepper. Cook for 8 hours.
Eric'sWeb
Ingredients
• 1 lb dry pinto beans
• 29 oz chicken broth
• 1 onion, large, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• ½ c tomatillo salsa Verde
• 1 tsp cumin
• ½ tsp black pepper, ground
• 1 c water
Directions
Soak beans overnight in a large pot with ample cold water. Drain and place the pinto beans in a crock pot. Pour in the chicken broth and water. Stir in onion, jalapeno, garlic, tomatillo salsa Verde, cumin, and black pepper. Cook for 8 hours.
Eric'sWeb
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