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Hey TTB

Nicky

Well-known member
Just thought you might want to know...I've got Mexican Lasagna in the oven! and we're having a cold one. I always think of you guys when I make it. Haven't had it for awhile and have been craving it.

Cheers!
 

Faster horses

Well-known member
Recipe Nicky...recipe.
I have hunters here, need some good recipes like that.
Thanks. It sounds good.

I had sweet and sour spareribs tonight...
 

Nicky

Well-known member
It should be in the recipes...maybe the fightless friday ones? TTB posted it a long time ago...its great!!! Do a search, if you don't find it, let me know.
 

Nicky

Well-known member
I searched for you :) Here it is http://ranchers.net/forum/viewtopic.php?t=7024&highlight=mexican+lasagna

Enjoy, ours was great...I happened to have green enchilada sauce instead of red, nice change.
 

Turkey Track Bar

Well-known member
Awesome Nicky...FH you'll love it! Lazy ace loves it...this is one of his favorites.

Instead of using whole black bean, I usually use refried black beans, and don't add the tomatoes or cilantro. Lazy ace wouldn't touch it if he found them! I also use more cheese; just because we like cheese.

I know it sounds weird with the corn in there, but it really adds something.

I should also add, I have frozen unbaked Mexican Lasagna, and it really reheats well in the oven. I just thaw well and bake a little longer than noted in the recipe.

Enjoy!

Cheers---

TTB :wink:
 

Nicky

Well-known member
I freeze it too. I often make two small ones instead of one big one, then freeze one. I've put them in frozen and just cook em til they're done!
 

Yanuck

Well-known member
so I gotta ask TTB..on the link with the recipe. did you know who lazy ace was when he asked you the question about your husband?!
 

Turkey Track Bar

Well-known member
Awesome Nicky...FH you'll love it! Lazy ace loves it...this is one of his favorites.

Instead of using whole black bean, I usually use refried black beans, and don't add the tomatoes or cilantro. Lazy ace wouldn't touch it if he found them! I also use more cheese; just because we like cheese.

I know it sounds weird with the corn in there, but it really adds something.

I should also add, I have frozen unbaked Mexican Lasagna, and it really reheats well in the oven. I just thaw well and bake a little longer than noted in the recipe.

Enjoy!

Cheers---

TTB :wink:

Edited to add: I usually bake in a 9 x 13 inch pan. I think I probably use more hamburger than called for, and that coupled with the additional cheese sometimes makes the smaller pan called for in the recipe a little tight!
 

Turkey Track Bar

Well-known member
Yanuck said:
so I gotta ask TTB..on the link with the recipe. did you know who lazy ace was when he asked you the question about your husband?!

:oops: :oops: :oops:

Yes, lazy ace was my husband when I/we posted that. Remembering back, I don't think he had been a member long, and probably very few, if any, even knew we were married. Plus, I think he was hinting I was picking on him a little too much. I had to actually go back and look at the link and see what he wrote. That is too dang funny.

I am sure he was hinting he wanted a chocolate pecan pie made. I should not post that, because he'll come in this morning and see this (or maybe not, he usually doesn't come to the "Coffee Shop") and want a pie made. He'll live I made pear crisp yesterday.

By the way the Sesame Soy Stir Fry Beef is a really good recipe. I don't think I have ever had it with rice though, just the meat and veggies, by themselves. I had lost the recipe and couldn't find it anywhere. Thanks Nicky for bringing this back up!

Cheers---

TTB :wink:
 

Turkey Track Bar

Well-known member
If anyone is looking for a really easy and good Enchilada Sauce recipe, try this one!

Enchilada Sauce

3 Tbsp vegetable oil
1 Tbsp flour
1/4 c. chili powder
2 c. chicken or beef stock
10 oz. tomato paste
1 tsp. oregano
1 tsp. ground cumin
1/2 tsp. salt

In a medium sauce pan, heat oil and add flour; smoothing and stirring. Cook for 1 minute. Add chili powder and cook 30 seconds.

Add remaining ingredients and stir to combine. Bring to a boil, reduce heat to low, and cook 15 minutes. The sauce will thicken and be smooth.

Makes about 2 1/2 cups of sauce.

Cheers---

TTB :wink:
 

Faster horses

Well-known member
I went back and read those 2 pages, Laze Ace...hilarous...but so is your wife.

And speaking of that, Fightless Fridays was mentioned. At times,
I think we need to do that again...

TTB, did you ever give us the recipe for the chocolate pecan
pie???? I'd sure like to have it. And thanks.
 

Turkey Track Bar

Well-known member
Faster horses said:
I went back and read those 2 pages, Laze Ace...hilarous...but so is your wife.

And speaking of that, Fightless Fridays was mentioned. At times,
I think we need to do that again...

TTB, did you ever give us the recipe for the chocolate pecan
pie???? I'd sure like to have it. And thanks.

First lazy ace is being lazy (he could have posted this himself) and wanted you to know that you have to double the recipe and make two, because it only makes two pieces :roll: and that it is best served with an ice cold glass of milk. He says "Perfect!"

This is really easy to make, and really yummy to eat! I like it with lots of homemake whipped cream!

Enjoy...

Cheers---

TTB :wink:

Chocolate Pecan Pie

Ingredients:

Pastry for single crust pie
1/4 cup butter
2 oz. unsweetened chocolate
3 eggs
1 cup dark corn syrup
3/4 cup sugar
1 1/2 tsp vanilla
1 cup pecan halves

Instructions

1. Preheat over to 350*. Prepare and roll out pastry as directed. Line a 9 inch pie plate with the pastry. Trim and flute edge of pastry. Set aside.

2. In a small heavy saucepan, combine butter and chocolate. Cook over low heat until melted, stirring to mix. Remove from heat and cool.

3. In a bowl beat eggs slightly. Stir in corn syrup, sugar, vanilla, and chocolate mixture. Stir in pecans.

4. Place pastry lined pie plate on the oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil to prevent over browning.

5. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.

6. Cool pie at room temperature for 1 to 2 hours on a wire rack. Refrigerate within 2 hours. Cover for longer storage. If desired, serve with chocolate whipped cream.
 

Faster horses

Well-known member
I always make extra pie crusts cuz the only way pie crusts turn out the best is to use 3 c. flour, 1 c. lard and salt. So I have an extra and I'm gonna make this this afternoon!! Sounds yummy. AND, thanks to TX TIBBS, I have pecans!!!!!!!!!!!

Thanks TTB, for sharing.
 
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