Name Needed

Hungry 4 More is attempting a little experiment. The basic premise is to cook meals for under ten dollars. I don’t have to count staples such as salt, pepper, garlic, flour, dried herbs and spices (unless the contribute significantly to the cost) and similar.

What we are looking for is a name for the series, some suggestions have been “Starving College Student”, “Bachelors Meals” and “Ten Dollar Meals”.

Please submit suggestions in the comments section below. Thanks for your participation.

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White Fish Butter Sauce

Butter Sauce with Talapia

Butter Sauce with Talapia

A nice little butter sauce that pairs very well with fish.

Ingredients:

  • 1/4 cup shallot, diced
  • 1/2 cup butter
  • 1/4 cup white wine
  • 2 tablespoons cream or milk
  • 2 teaspoons green peppercorn
  • 1 clove garlic, finely chopped
  • Dash of salt
  • Dash of ground pepper

Directions:

Melt butter in a small sauce pan with wine. Add shallot, peppercorn, salt and pepper. Simmer for 5 minutes stirring in a little cream every minute. Add garlic in the last minute. Serve over the fish of your choice, but white fish such a Talapia, Halibut and even Catfish are all great candidates. Sauce can be strained for a more refined version.

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Bananas Foster

Bananas Foster

Bananas Foster

Bananas Foster is a traditional New Orleans dessert. Created by Paul Blangé at Brennan’s Restaurant in 1951, it is still served in many fine restaurants around the world. Some recipes call for rum, but there is no “Rum Street” in New Orleans to my knowledge, so use bourbon.

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 3-4 bananas, peeled and cut into coins
  • 3 teaspoons fresh ground cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup bourbon (Makers Mark recommended)
  • 1/4 cup banana liqueur (Banana 99 recommended)
  • 1/2 gallon Butter Pecan ice cream

Directions

Bananas Foster being flambéd

Bananas Foster being flambéd

In small pan, mix bourbon and banana liqueur and gently warm it. Melt butter and and then add sugar  sugar in a medium pan. Add bananas and pecans. Saute until bananas become tender (2-3 minutes). Sprinkle with the cinnamon. Pour the bourbon/liqueur over the bananas and flambé. Sprinkle 1 teaspoon cinnamon in to flame. Serve with the ice cream and sprinkle with remaining  cinnamon.

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Stacy’s Guacamole

Guacamole isn’t my favorite dish, but people ask me to make them a batch from time to time and it is always a hit. It has a bit of a kick to it. Try it out and let me know what you think.

Ingredients:

  • 4 large Haas avocados
  • 1/2 large red onion, chopped (a white onion works well too)
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 cloves of garlic, chopped
  • 3 Roma tomatoes, deseeded and diced
  • 4 Serrano chili peppers, chopped
  • 2 Jalapeno chili peppers, chopped
  • 1/2 cup cilantro, chopped
  • 3 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons Cayenne pepper
  • 8 drops Tabasco sauce
  • zest and juice of 2 limes
  • 2 shots tequila
  • 1 lime wedge

Directions:

Stacy's Gaucamole

Stacy's Gaucamole

Ah, the easy part. Add peppers, bell peppers, onion, garlic in food processor. Mix until well blended. Add rest of ingredients reserving 1 shot of tequila, lime wedge and 1 teaspoon of salt. Lick the skin between your thumb and forefinger, then sprinkle salt onto the area. Using the same hand that contains the salt, hold the lime with thumb and index finger. Lick the salt, down the tequila, and bite the lime. Swish it around in your mouth for a couple of seconds and then swallow. Now mix rest of ingredients in the food processor until well blended and creamy. Serve with tortilla chips.

If there are more than one person in the kitchen, this recipe may require more tequila, salt and lime wedges.

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Beyond StoveTop Stuffing!

StoveTop stuffing is perhaps the most popular brand during the Thanksgiving holidays but why not try something new and exciting to stuff that gorgeous turkey!

Ingredients:

  • 3 white bread loaves (If in Texas, buy sweet tasting Buttercrust bread), shredded
  • 2 cups of raisins
  • 3 sticks of celery, chopped
  • 10 oz bottle of Manzanilla Spanish olives (or as many as you’d like)
  • 4-6 oz package of almonds
  • 3 cans of Carnation evaporated milk

Directions:

Mix all the ingredients and stuff your 20 pound turkey!  Or, if you’d like, bake this mix in a separate pan and enjoy!

Variation:

Toast the white bread and cut it in very small pieces, and then add the rest of the ingredients.

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