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Best recipe you know.

Discussion in 'Off-topic Zone' started by CowboyWay, Sep 11, 2009.

  1. CowboyWay

    CowboyWay If Coach would have put me in, we'd a won State

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    Several months ago Hostile created a thread about crock pot recipes. He spoke of one that used V-8 juice instead of beef broth in a pot roast. I thought it was a little odd at first, but I tried it anyway and WOW. There's no way I could ever make a pot roast without a V-8 now. So that got me thinking about "other" recipes.

    Whats the best thing you know how to cook? And how do you cook it.



    Green Chile Chicken Casserole.

    4 medium sized chicken breasts
    12 corn tortillas
    20oz of chopped green chile
    1 habanero pepper (this is an option only, not necessary, but gives some kick)
    1 can cream of mushroom soup
    1/2 can of milk
    Mexican cheese blend

    boil the chicken breasts until they are cooked, take them out and chop them in fairly small bite size pieces. Shred the, cut them, it doesn't matter

    Take 12 corn tortillas and cut them into 1 x 1.5 inch strips.

    Use half a can of cream of mushroom soup. Toss the rest.

    fill up half the soup can up with milk

    2 or 3 cups of mexican graded cheese. All depends on how much cheese you like.

    Put all of the above in a big baking casserole bowl and mix it up REAL good. It should be fairly runny. Then cover the top with an extra layer of cheese.
    If you choose to use the habanero, dice it up VERY SMALL, and put it into the bowl and mix it up real good. A little habanero goes a long way.

    Put it all in the oven and bake at 370 for an hour, or until the center of the casserole is piping hot.

    Take it out and enjoy.

    Lets hear some more.
  2. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Luby's Cafeteria Green Pea Salad


    The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.

    2 (16 ounce) cans peas, gently rinsed and drained
    1 cup finely diced cheddar cheese
    1 cup diced celery
    1/2 cup thinly sliced sweet gherkins
    1/2 cup diced red bell peppers or pimentos
    1/2 cup mayonnaise
    salt and pepper, to taste

    In medium bowl, combine all ingredients. Toss lightly to coat evenly.
    Cover and refrigerate at least 2 hours.
    8 servings

    From the Luby's Cafeteria 50th Anniversary Cookbook

    [IMG]
  3. Hoofbite

    Hoofbite Well-Known Member

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    IIRC from a recipe thread a while back Hos had a chile recipe that was supposed to be vicious.

    Wouldn't mind taking a look at that again. Might have to search it up.

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