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May 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 12, May 1, 2002

**Overview of this Issue**

From the Editor
Newsletter Theme....Southwestern Recipes
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Requests
Newsletters from Other Websites
Kitchen Tips ... All About Chilies
Subscriber Information

I've had some requests for information on Cooking for a Crowd so I have added one which I hope you will find useful. There are some recipes and lots of links to recipes for quantity cooking. With graduation Open Houses right around the corner there are a couple of menus with recipes to help you plan the perfect event for your graduate.

If any of you have suggestions for types of recipes you would like to see featured in the newsletter, please e-mail me. I'm always looking for new ideas.

I also have a request. Will you please take a moment and vote for That's My Home at Chef2Chef? We are getting close to going into the Hall of Fame. I only need another 2,500 points and if everyone who gets this newsletter votes, I will be way over that goal. Here's the link. http://chef2chef.net/rank/inter.shtml You will also find links to 100 other recipe sites. If you haven't yet visited my friend Becky's site, Becky's Cookbook, you should take a moment and visit. It is a wonderful site will all tried and true family favorites. Becky is currently #4, please vote for her also if you enjoy her site.

Totally off topic for a moment, there is a real nasty Virus going around, "W32.Klez.gen" It is making it's rounds on the Yahoo cooking boards and several others that I am aware of. It is not even safe to open an attachment from someone you know if it has not been scanned by virus protection. Just be careful. Everyone I know who has gotten this virus has opened an attachment from someone they know. Now that I've gone on so long, it is time for the recipes!

The link to Quantity Cooking can also be found in the Office at Razzle Dazzle under Party Planning. http://www.razzledazzlerecipes.com/quantity/

This recipe is a great make-ahead. You can have the chicken marinating the night before you plan to serve it.

4 garlic cloves
5 chipotle chiles, reconstituted and drained (see instructions below)
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/ t. ground cumin
black pepper, to taste
8 boneless, skinless chicken breasts

In a food processor, process garlic until minced. Add chipotle chiles and process until minced. Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, and black pepper; process until smooth. Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).

Preheat barbecue and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.

Serves 8.

Note: To reconstitute chipotle chiles, simply cover them in boiling water and soak them for approximately 1 hour. If whole dried chipotles aren’t available, 2 canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be substituted.


1 Lb. ground beef
1/2 C. chopped onion
1 package. taco seasoning mix
1 (8 oz.) can tomato sauce
1 (20 oz.) can refried beans
2 C. sour cream
1 C. salsa
2 C. shredded Cheddar cheese
1 package tortilla chips

Preheat oven to 350°F. and grease a 9 x 13-inch baking pan.

In a skillet, brown ground beef and onion; drain off fat. Add seasoning mix and tomato sauce; mix well. In a small bowl, combine sour cream and salsa.

In greased pan, cover bottom of pan with half tortilla shells. Layer with half ground beef mixture, half refried beans, half sour cream mixture and Cheddar cheese; repeat layers.

Bake for 1 hour. Let stand for 15 minutes before serving. Serve with lettuce, cheese, tomatoes and sour cream.


1/2 t. finely shredded lime peel
1/4 C. lime juice
1 T. cooking oil
2 cloves garlic, minced
1 T. snipped fresh cilantro
1 t. coarsely ground black pepper
1/4 t. salt
2 lb. boneless pork top loin roast, single loin
1 C. pesto sauce, recipe below

Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place pork in a plastic bag set into a deep bowl. Pour marinade over pork. Seal bag -- turn to coat well. Marinate in the refrigerator for four hours or overnight, turning occasionally. Remove meat. Reserve marinade (see above).

For directions for a gas grill, see above.

In a covered grill, arrange coals around a drip pan. Test for medium- slow heat: To do this, carefully hold your hand, palm-side-down, where the food will be grilled. Count the number of seconds you can comfortably hold your hand in that position. Two seconds, hot; 3, medium-hot; 4, medium; 5, medium-slow; and 6, slow. Place roast on roasting rack directly over drip pan. Cover and grill for 1 to 1 1/4 hours or until meat is done. Brush occasionally with the reserved (boiled) marinade. Let roast sit for 5 minutes before carving. Serve with Southwestern Pesto Sauce.

While the roast is grilling, make the sauce.

4 oz. Mexican grating cheese, cut into pieces
2 cloves garlic, peeled
1 jalapeno pepper, seeded and cut into quarters
2 (4 oz.) cans diced green chile peppers, drained
3/4 C. pine nuts or slivered almonds
1/4 C. lightly packed fresh parsley sprigs
1/4 C. lightly packed fresh cilantro leaves, see note
2 T. olive oil

Place cheese, garlic and jalapeno in a blender or food processor bowl and process until finely grated. Add chile peppers, nuts, parsley and cilantro; with machine on low, gradually add oil. Blend until nearly smooth. Place in a bowl with a lid and set aside until ready to use


1/3 C. chopped fresh cilantro
1/2 C. lime juice
1/2 C. olive oil
1/2 C. sour cream
1 t. sugar
1/2 t. salt
1/2 t. pepper

1 (16 oz.) package romaine lettuce, shredded
5 plum tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 small purple onion, chopped
1 (8 oz.) package shredded Mexican 4-cheese blend
1 (15 oz.) can whole kernel corn with red and green peppers, drained
1 (6 oz.) can sliced ripe olives, drained
2 C. crushed tortilla chips
Garnish: fresh cilantro leaves

Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.

Yield: 8 to 10 servings.


4 C. cooked black beans, drained (see Note)
1 jalapeno (with seeds), finely diced
1 large yellow onion, finely diced
1/2 bunch cilantro, minced
1/2 t. cumin
1/2 t. chili powder
salt and pepper, to taste
cooking oil, for frying

Place all ingredients except cooking oil in a large mixing bowl and combine, partially mashing black beans (hands are best for this). Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is an ideal measure for this size patty). Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through. Serve immediately, with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.

Note: You may substitute canned beans that have been rinsed and drained.

Makes 10 servings.

2 C. sour cream
1/2 C. buttermilk
1/2 bunch cilantro, minced
1 t. lemon juice

Combine all ingredients until well-blended. Keep refrigerated until serving. Makes 2 1/2 cups.

All the flavors of a strawberry margarita in a sweet crust -- yummy!

1 envelope (1 tablespoon) unflavored gelatin powder
1/4 C. fresh lime juice
1/2 C. sugar
2 eggs, separated
1/4 C. tequila
1/4 C. frozen sweetened strawberries
1 C. whipping cream
Fresh strawberries for decoration (optional)

Graham Cracker Crust:
1 1/2 C. graham-cracker crumbs
1/4 C. sugar
1/4 C. butter or margarine, melted

Prepare Graham Cracker Crust: Preheat oven to 350°F. Combine crumbs, sugar and melted butter in a medium-size bowl. Press into pie plate, then bake 10 minutes or until firm. Cool on a wire rack.

To make filling, sprinkle gelatin over lime juice in small pan. Add 1/4 cup of the sugar and the egg yolks. Stir to blend. Cook over very low heat, stirring constantly, until gelatin dissolves and mixture thickens. Do not boil.

Remove from heat and stir in tequila and strawberries. Refrigerate, stirring occasionally, until mixture is thick enough to mound on a spoon. Beat egg whites until stiff; gradually beat in remaining sugar to make a glossy meringue. Fold into the gelatin mixture. Whip cream until stiff; fold whipped cream into gelatin mixture.

Spoon gelatin mixture into crust. Cover and refrigerate until firm. Decorate with fresh strawberries, if desired.

Makes 1 (9-inch) pie or 8 servings.



1 C. all purpose flour
3/4 C. blue cornmeal* or yellow cornmeal
1 t. salt
3/4 C. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
4 T. (about) ice water

3 large fresh poblano** or New Mexico chilies
1 C. grated Gruyère cheese
1 C. grated mozzarella cheese
4 large eggs
3/4 C. whipping cream
3/4 C. crumbled soft fresh goat cheese (such as Montrachet), room temperature
1/4 C. ( 1/2 stick) butter, room temperature
3/4 t. salt
1/4 t. ground black pepper
1 C. grated Colby cheese

For crust:
Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)

Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.

For filling:
Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.

Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.

Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Serves 8.


1 lime, zested, and, juiced
1/4 C. orange, juice
2 cloves garlic, chopped
1 T. Worcestershire sauce
1/2 t. chili powder
1 lb. inside round or sirloin tip steak, cut into 1/4-inch strips
1 red onion, julienned
8 flour tortillas, (6-inch diameter)
1 C. cheddar cheese, shredded

Avocado and Papaya Salsa:
1 avocado, diced
1 papaya, diced
1/4 C. cilantro, chopped
1 tomato, seeded, and, diced
1/2 lemon, zested, and, juiced

Preheat oven to 250°F.
In a shallow dish, prepare marinade by combing lime zest and juice, orange juice, garlic, Worcestershire sauce, and chili powder. Slice steak across the grain into thin, ¼-inch strips and toss into marinade. Cover and leave for 2-4 hours.

Sauté onion in olive oil. Turn heat up to high, drain beef strips and add to pan for 2-3 minutes. Warm tortillas in oven briefly. Top warm tortillas with beef strips, cheese and onions. Roll tortillas.
Serve with Avocado and Papaya Salsa.

Stir ingredients together and serve with Fajitas.

Serves 4.


1 1/4 C. finely crushed pretzels
10 T. butter, melted
1/4 C. sugar
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 C. lime juice
2 to 4 T. tequila
2 T. orange liqueur
1/2 pt. whipping cream
Additional whipped cream, orange twists, mint leaves or pretzels for garnish (optional)

Combine crumbs, margarine and sugar; press on bottom and up the side of buttered 9-inch pie plate.

In large bowl, combine Eagle Brand milk, lime, tequila and orange liqueur; mix well. Fold in whipping cream; pour into prepared crust. Freeze or chill until firm, 2 hours in freezer or 4 hours in refrigerator. Garnish as desired.

Posted by Linda

For more shared recipes, visit The Recipe Exchange at http://www.razzledazzlerecipes.com/scgi-bin/bbs/index.pl  There is a subscription area in the archive to sign up for if you would like a copy of all recipes posted there. It is sent out nightly as recipes are moved out of the forum and into the archive. This is a great way to start a collection of recipes. The sign up there is not the same as for this newsletter.
Please rate this Ezine at the Cumuli Ezine Finder. http://www.cumuli.com/ezines/ra22355.rate
<a href="http://www.cumuli.com/ezines/ra22355.rate" >AOL Users Click Here</a>


1 chicken breast fillet
1 t. vegetable oil
Salt, pepper
2 T. minced red bell pepper
2 T. minced green onion
1/3 C. frozen corn
1/4 C. canned black beans, drained
2 T. frozen spinach, thawed and drained
2 T. jalapeño peppers, diced
1/2 T. minced fresh parsley
1/2 t. ground cumin
1/2 t. chili powder
1/4 t. salt
dash cayenne pepper
3/4 C. shredded Jack cheese
5 (7-inch) flour tortillas
oil for frying

For Avocado-Ranch dipping sauce, combine 1/4 C. smashed avocado, 1/4 C. mayonnaise, 1/4 C. sour cream, 1 T. buttermilk, 1 1/2 t. white vinegar, 1/8 t. salt, 1/8 t. dried parsley, 1/8 t. onion powder and a dash EACH dried dill weed, garlic powder and pepper; mix well.

Rub chicken breast with vegetable oil; grill on barbecue on high 4-5 minutes per side, or until cooked. Lightly salt and pepper each side while cooking. Set aside to cool.

Heat 1 tablespoon vegetable oil in medium skillet over medium heat. Add red pepper and onion to pan; sauté until tender. Dice chicken into small cubes; add to pan. Add remaining ingredients, except cheese and tortillas. Cook 4 minutes; stir. Remove from heat. Add cheese; stir until melted.

Wrap tortillas in moist cloth; microwave on high 1 1/2 minutes. Spoon 1/5 of mixture in center of tortilla. Fold in ends, tightly roll together; use wooden toothpick to hold. Repeat to make 5 egg rolls. Cover with plastic wrap; freeze 4 hours.

Heat 4-6 cups oil to 375°F. Deep-fry egg rolls 12-15 minutes. Drain on paper towel. Serve with dipping sauce.

Yield: 5 egg rolls


3 to 4 lbs. medium-size red potatoes, washed, skin left on
vegetable oil to coat potatoes
salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 C. good mayonnaise (do not use salad dressing)
3 T. barbecue sauce
white pepper to taste
cayenne pepper to taste
ground cumin to taste
cooked crumbled bacon to garnish
fresh snipped chives to garnish

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375°F. about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives.

Makes about 15 servings.



3/4 C. dried minced onion
1/4 C. salt
1/4 C. chili powder
1 T. dried oregano
2 T. each cornstarch, crushed dried red pepper, dried minced garlic, ground cumin

Brown 1 lb. ground beef. Add 1/2 cup water and 2 T. dry mix to ground beef mixture. Heat through.

This Taco Mix makes almost 2 cups of mix, enough for 12 batches using 1 lb. beef each. I add 1/2 Mexican chili powder and 1/2 Ancho Chili Powder when I make this mix.


3/4 lb. (12 ozs.) pasteurized cheese product, cut up
1/2 lb. cooked cleaned shrimp
1 C. shredded colby and Monterey Jack cheese
1 (8 1/2-oz.) can whole kernel corn, drained
1/2 C. chopped green onions (tops only)
2 T. chopped pickled jalapeño peppers
2 T. chopped fresh cilantro
1 t. chili powder
juice of 1/2 lime
1/4 C. sour cream

Place cheese product in medium nonstick saucepan; cook on low heat 7 to 8 minutes or until melted, stirring frequently. Add all remaining ingredients except sour cream. Cook 3 to 4 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in sour cream.

Serve immediately with assorted crackers or your favorite chips.

Makes 4 cups.


3 green onions, finely chopped
2 T. minced cilantro
8 (6- to 8-inch) flour tortillas
1 C. prepared salsa
1 (6 oz.) package cooked Southwestern seasoned or roasted chicken-breast strips
1 C. grated jack or cheddar cheese or mixed grated cheeses

Combine the green onions and cilantro; set aside. Preheat oven to 400°F.. Arrange the tortillas on two baking sheets; they will overlap. Toast 5 minutes, turn over and continue baking 5 minutes. Spread four of the tortillas with some salsa. Layer with the chicken and then the grated cheese. Sprinkle with the green onion mixture and top with the remaining four tortillas, pressing down lightly.

Stagger the baking sheets on oven racks and bake 10 minutes, rotating the sheets halfway through the cooking time. Cool a few minutes before cutting into wedges.

Serves 4.


1/2 C. butter
4 C. raw turkey breast, cut into small chunks
1/2 C. onion, diced
1/4 C. carrot, diced
1/4 C. celery, diced
1 C. russet potatoes, diced and blanched
1/2 C. corn kernels
3 T. garlic, minced
1/4 C. poblano chile, roasted, peeled, seeded and chopped
2 C. chicken broth
1/4 C. flour
2 T. cumin seeds, toasted
1/2 C. cilantro leaves, chopped
Kosher salt and cracked black pepper to taste

Heat half the butter in a heavy cast-iron pot or Dutch oven. Sauté turkey, onion, carrot and potatoes until vegetables are just tender. Add corn, garlic and roasted poblano. Sauté briefly and add chicken broth.

Heat the rest of the butter in a skillet and stir in the flour to form a thick roux. Add the roux to the casserole a little at a time until the desired thickness is achieved. Flavor with toasted cumin and cilantro and season with salt and pepper. Serve hot with biscuits.

Makes 4 servings.


Rosemary is looking for the recipe for the Doubletree Hotel's Chocolate Chip Cookies and the Cheesecake Factory's Plain Cheesecake.

We had several replies to Linda's request for a pie that tasted like pecan pie, only made with beans.


1 C. pinto beans, cooked or from can
4 eggs
1 stick (4 oz.) margarine
1 C. sweet milk or cream
2 C. sugar
1 t. vanilla extract
1 box German chocolate icing or chopped nuts and coconuts
pie shells

Mash beans, like mashing potatoes, until fine texture. Mix all ingredients; then add icing; mix thoroughly. Pour into crusts (homemade or store-bought). Bake 45 or more minutes at 350°F. Makes 2 thin pies or 1 large deep dish pie.

Recipe submitted by Donna.


1/2 C. hot pinto beans, mashed in blender
1/2 C. hot melted butter
1 t. vanilla
2 eggs
1 1/2 C. sugar
1/2 C. coconut

Mix together and pour into unbaked pie shell. Bake at 350°F. for 1 hour.

Recipe submitted by Uggabug.


Here are a few of the most-used chiles among the more than 200 varieties that have been identified. Most are available in local Hispanic markets and farmers markets.

ANCHO: The dried form of the green poblano pepper. Its smoky flavor is reminiscent of coffee, prunes and tobacco. Varies in pungency from mild to medium.
CASCABEL: A dried, dark reddish-brown chile with smooth, tough skin and a round shape, about 1 1/2 inches in diameter. Medium-hot, with a slightly acidic quality, it's often used in uncooked table salsas.
CHIPOTLE: The dried and smoked form of a fresh jalapeno chile, dusty brown in color. It is ridged, with wrinkly skin, and measures about 2 to 2 1/2 inches long and about 3/4 inch to 1 inch wide. It has a rich, smoky, tobaccolike flavor with a very pronounced heat. Pronounced chuh-POAT-lay.
DE ARBOL: A dried, bright red chile measuring 2 to 3 inches long and related to the cayenne chile. Very hot, with intense flavor.
GUAJILLO: A dried red chile pod that resembles a dried New Mexican pod but is smaller and smoother in texture. It has an earthy flavor.
JALAPENO: A fresh, small, thick-fleshed green chile about 2 inches long and 1 inch wide. The most popular hot green chile.
MORITAS: Another type of dried, smoked jalapeno chile that is deep red to red-brown in color. It measures 1 to 2 inches long and about 3/8 inch wide.
NEW MEXICAN GREEN CHILE: A fresh variety of chile in its green form, measuring about 4 to 6 inches long. There are a variety of types of this chile, distinguished by heat level from mild to hot. When it is called for, it is assumed that the chile has been roasted and peeled.
NEW MEXICAN RED PODS: The form of the green chile that has ripened to the red state and dried. The traditional method for storing them is to tie them in a long bunch, called a ristra.
MULATO: A type of poblano chile, dried, browner in color than the ancho chile and slightly smokier, but without the depth. It is one of the three chiles used in traditional mole poblano (ancho and pasilla are the other two).
PASILLA: A dried chile, translated as "little raisin." Also called chile negro. Brownish-black in color, wrinkled, long and tapered.
POBLANO: Fresh form of the ancho chile, measuring 3 to 4 inches long. Its size and the thickness of its flesh make it a good choice for chile rellenos. Dark green in color, the poblano is usually charred and peeled to bring out its full flavor.
SERRANO: A fresh, small green chile, cylindrical in shape and measuring about 1 to 2 inches long and 1/2 to 3/4 inch wide. Crisp and hot, it's used extensively in salsas.

Source: "The Sante Fe School of Cooking Cookbook" by Susan Curtis
Any questions or comments? I'd love to hear from you. E-mail me at:

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