2658 points cowgirl rings Recipes

dough, all purpose or unbleached flour, sugar, salt, grated orange peel, active dry yeast, milk, margarine or butter, eggs, powdered sugar, margarine or butter, softened, filberts , pecans or walnuts, ground, glaze, sugar, orange juice

extra large torpedo onion (red onion/sweet yellow onions is fine), milk , for soaking, beer batter, all-purpose flour, baking powder, kosher salt, egg, lightly beaten, good quality beer (i used anchor steam), blue cheese dip, light sour cream, best foods (hellmans ) mayonnaise, blue cheese, finely crumbled (point reyes prefered), fresh chives, chopped, fresh parsely, finely chopped, squeeze of fresh lemon juice, canola oil or peanut oil, for frying

bombay sapphire gin or 1 1/2 oz other gin, blue curacao, cointreau liqueur, lime slice, for garnish

ground beef or 2 (12 oz) bags veggie crumbles, cumin, sweet yellow onions, coarsely chopped, red bell pepper, coarsely chopped, orange bell pepper, coarsely chopped, green bell pepper, coarsely chopped, olive oil, garlic, minced, diced fire-roasted tomatoes, diced tomatoes with chipotle peppers (petite, diced furmano s), diced green chilies (chopped , old el paso), ground black pepper , to taste, charro beans (found in authentic mexican grocery section, pinto beans, la sierra), pinto beans (whole pinto bean, la costena), pinto beans in chili sauce (bush s best chili beans ), serrano pepper, cut into small pieces (i used a jarred pepper), fresh new mexico green chilies, diced, mrs dash southwest chipotle seasoning mix, chili powder, crushed red pepper flakes, cayenne pepper, sour cream (optional), green onion, chopped (optional), shredded cheddar cheese (optional) or 1 -2 tbsp shredded mexican blend cheese (optional)

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

fresh pineapple rings, drained and sliced into 1-inch pieces, water, sugar, pure vanilla extract, unsalted butter, softened, sugar, eggs, at room temp (see note below ), pure vanilla extract, orange juice, grated orange zest, salt, cake flour, heavy cream, powdered sugar , for dusting, pineapple rings (optional, for garnish ) or chopped pineapple (optional, for garnish)

ham (we use 1 semi-boneless, fully cooked half ), brown sugar , packed, worcestershire sauce, pineapple rings, drained , reserving liquid (packed in heavy syrup or pineapple juice, not water), maraschino cherries, drained , reserving liquid, carbonated lemon-lime beverage (sprite)

heaping tbsp butter, sharp new york cheese, tomato soup, onion (chopped fine )

butter or margarine, all-purpose flour, chicken broth, milk, chopped cooked chicken, sliced ripe olives, chopped pimiento, salt, pepper, biscuit ring

bacon, green pepper, seeded and chopped, onion, chopped, fresh corn cut from cob, tomatoes, peeled and chopped, salt, pepper, shredded cheddar cheese

dried chickpeas (2 1/2 cups), picked over, tomatoes, black peppercorns, cumin seeds, olive oil, slab bacon , rind discarded and bacon cut into 1/4-inch dice, unsalted butter, garlic cloves, minced, fresh jalapeno chiles (about 3), seeded and minced, celery ribs, cut into 1/4-inch dice, red bell pepper, cut into 1/4-inch dice, fresh poblano chile , ribs and seeds discarded and chile cut into 1/4-inch dice, red onion, cut into 1/4-inch dice, carrot, cut into 1/4-inch dice, fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice, turkish bay leaves or 1 california, sweet spanish sherry, chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water, fresh chorizo* links (spiced mexican pork sausage), chicken thighs with skin and bones (about 4; preferably organic ), salt, black pepper, extra-virgin olive oil, fresh rosemary sprigs, wheel cowgirl creamery mt. tam **, or other soft mild triple-creme cow s-milk cheese such as explorateur, at room temperature

black-eyed peas, drained and rinsed of all juice, chopped pimentos, juice included, scallions, thinly sliced, green part only, fresh oregano, tabasco sauce, worchestershire sauce, black pepper, parsley, chopped, canned or fresh jalapeno chiles, chopped, firm, ripe, chopped tomato, vinaigrette, green bell pepper, finely chopped, fresh garlic, pressed or minced

ketchup, brown sugar, salt, fresh ground pepper, paprika, cider vinegar, fresh lemon juice, worcestershire sauce, yellow mustard, chili powder , not blended (try gephardt s), water, tabasco sauce

butter, ghirardelli semi-sweet chocolate chips, melted, sugar, brown sugar, vanilla, eggs, baking powder, baking soda, cinnamon, nutmeg, flour, ghirardelli semi-sweet chocolate chips, oatmeal, coconut

avocados, diced, corn kernel, shelled edamame, black beans, kidney bean, tomato, diced, red bell pepper, diced, onion, diced, agave nectar or 1 tbsp honey, olive oil, vinegar (balsamic or red wine work well), cumin, garlic powder (or chopped fresh garlic!), chili powder, black pepper, salt, hot sauce (to taste)

butter or 1/2 cup margarine, low-fat yogurt, brown sugar, sucanat, eggs, all-purpose flour, whole wheat flour, baking soda, cinnamon, vanilla extract, oats, dried cranberries, chopped dried apricot, sweetened flaked coconut, chopped walnuts

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine

angel hair pasta, bay shrimp , precooked, green onion, chopped, ranch dressing (i use annie s cowgirl ranch)