Category Archives: FoodTalk

Tamale Scalloped Corn Recipe

Tamale Scalloped Corn Recipe
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
90 calories
15 g
62 g
3 g
4 g
1 g
96 g
174 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 90
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 174mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Scalloped Corn (this recipe is cut in half)
  2. 2 cans whole kernal corn, undrained
  3. 2 can cream style corn
  4. 4 large eggs
  5. 2 sleeves saltine crackers, crushed
  6. Salt, pepper, chili powder, and cayenne to taste
  7. 2 cans HiPower or Hormel canned tamales.
Instructions
  1. Combine corn, eggs, seasonings, and crackers. Place in buttered baking dish. Place sliced tamales on top. Bake at 350 until firm (but still moist) and lightly brown (20-30 minutes).
beta
calories
90
fat
3g
protein
4g
carbs
15g
more
Preston Cooks For You http://prestoncooks.com/

 

Guinness Chocolate Cupcake Recipe

Guinness Chocolate Cupcake Recipe
Serves 24
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307 calories
39 g
49 g
13 g
3 g
8 g
96 g
149 g
29 g
0 g
4 g
Nutrition Facts
Serving Size
96g
Servings
24
Amount Per Serving
Calories 307
Calories from Fat 111
% Daily Value *
Total Fat 13g
19%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg
16%
Sodium 149mg
6%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
Sugars 29g
Protein 3g
Vitamin A
8%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cup all purpose flour
  2. 1/2 cup Dutch processed cocoa powder
  3. 1/4 tsp salt
  4. 1 1/2 tsp baking soda
  5. 1 cup granulated sugar
  6. 1/2 cup light or dark brown sugar
  7. 4 oz (1/2) cup unsalted softened butter
  8. 2 tsp vanilla extract
  9. 2 egg
  10. 1/2 cup sour cream
  11. 1 12 fl. oz. bottle Guinness or stout beer
  12. Bailey’s Cream Cheese Frosting
  13. 1 8oz. bar of cream cheese, softened
  14. 1 4oz. stick of unsalted butter, softened
  15. 2 cups confectioner’s sugar
  16. 4 – 6 Tablespoons of Bailey’s Irish Cream
  17. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
Instructions
  1. Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
  2. In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
  5. Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
  6. Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
  7. Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
  8. Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
beta
calories
307
fat
13g
protein
3g
carbs
39g
more
Adapted from Family Fresh Meals
Preston Cooks For You http://prestoncooks.com/

Chocolate Molten Lava Cake Recipe

Chocolate Lava Cake with Rasberries and Chocolate Chips

Valentine’s Day is just around the corner.  Nothing says love like chocolate!  So I just wanted to show you a little love by sharing this ooey gooey chocolate dessert recipe.

Serves 6

Ingredients

  • 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  • 1/3 cup granulated sugar, plus more for muffin tins
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • Confectioners’ sugar, for dusting
  • Whipped Cream for serving

Directions

  1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Goat Cheese Tamales & Mole Recipe

 

Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
326g
Servings
12
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
9%
Sodium 679mg
28%
Total Carbohydrates 65g
22%
Dietary Fiber 7g
29%
Sugars 14g
Protein 12g
Vitamin A
22%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
Instructions
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
beta
calories
676
fat
42g
protein
12g
carbs
65g
more
Preston Cooks For You http://prestoncooks.com/

Chocolate Bon Bon Recipe

Chocolate Bon Bon Recipe
Serves 36
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Prep Time
25 min
Cook Time
8 min
Total Time
32 min
Prep Time
25 min
Cook Time
8 min
Total Time
32 min
375 calories
44 g
21 g
20 g
5 g
12 g
77 g
52 g
35 g
0 g
6 g
Nutrition Facts
Serving Size
77g
Servings
36
Amount Per Serving
Calories 375
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 21mg
7%
Sodium 52mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 2g
9%
Sugars 35g
Protein 5g
Vitamin A
4%
Vitamin C
0%
Calcium
12%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz semi-sweet chocolate chips
  2. 1/2 cup unsalted butter
  3. 1 can sweetened condensed milk
  4. 2 cups flour
  5. 1 tsp vanilla
  6. 36 Hershey's Kisses
Glaze
  1. 2 oz white chocolate, finely chopped
  2. 2 tsp oil
Instructions
  1. Preheat oven to 350 degrees. Melt butter and chocolate over a double boiler. Mix until smooth. Add milk and vanilla and mix together. Add flour until dough is formed. With a small scoop (about 2 Tbls), portion a small amount of dough and push one kiss into the center of the dough. Remove from the scoop and form the dough into a ball around the Hershey's Kiss.
  2. Place bon bon 1 inch apart on un-greased sheet pan and bake for 8 minutes. They will be soft at first but they will firm as they cool.
  3. Combine the white chocolate and oil and melt over very low heat or in microwave. drizzle over cooled bon bon's in thin ribbons and serve.
beta
calories
375
fat
20g
protein
5g
carbs
44g
more
Preston Cooks For You http://prestoncooks.com/

Double Chocolate Biscotti Recipe

Double Chocolate Biscotti Recipe
Serves 12
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
387 calories
28 g
92 g
31 g
4 g
17 g
77 g
30 g
14 g
1 g
12 g
Nutrition Facts
Serving Size
77g
Servings
12
Amount Per Serving
Calories 387
Calories from Fat 271
% Daily Value *
Total Fat 31g
48%
Saturated Fat 17g
85%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 92mg
31%
Sodium 30mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
11%
Sugars 14g
Protein 4g
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbls softened butter
  2. 1/2 cup plus 2 tbls sugar
  3. 2 large eggs
  4. 1 and 1/4 cup flour
  5. 1/2 cup unsweetened cocoa powder
  6. 1 tsp baking powder
  7. pinch of salt
  8. 2/3 cup tightly toasted pecans
  9. 2/3 cup semi-sweet chocolate
Instructions
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Beat butter and sugar on medium speed until combined. Gradually add eggs until smooth. Combine cocoa, flour, baking powder and salt. Mix in nuts and chocolate chips.
  3. Transfer dough to a lightly floured work surface and form into a flat 12 inch log. Transfer log to baking sheet and bake for 30 minutes or until top is firm to the touch. Allow log to cool for 10 minutes.
  4. With a serrated knife, cut the log on the diagonal into 1/2 inch thick slices. Place the biscotti, cut side up, on the parchment lined baking sheet and bake for an additional 12 minutes or until crisp.
beta
calories
387
fat
31g
protein
4g
carbs
28g
more
Preston Cooks For You http://prestoncooks.com/

Hominy Casserole Recipe

 

Hominy Casserole
Serves 8
A cheesy, Rotel and hominy casserole topped with bacon.
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Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
196 calories
6 g
39 g
14 g
11 g
7 g
145 g
621 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
145g
Servings
8
Amount Per Serving
Calories 196
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 621mg
26%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 11g
Vitamin A
16%
Vitamin C
53%
Calcium
21%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices of bacon, cooked crispy
  2. 1 green bell pepper, chopped
  3. 1 red bell pepper, chopped
  4. 1 yellow onion, chopped
  5. 2 cans yellow hominy, drained
  6. 1 can Rotel
  7. 1 can cream of chicken soup
  8. 1 can water
  9. 8 oz. cheddar cheese, reserved
Instructions
  1. Mix together all ingredients in a large bowl, except the bacon and cheese. Place in large pan or casserole dish. Bake at 375 degrees for 25-30 minutes. Remove from oven and cover with cheese, then top with bacon. Serve after cheese melts.
beta
calories
196
fat
14g
protein
11g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Jam Filled Crepe Recipe

 

 

Jam Filled Crepe Recipe
Serves 10
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Prep Time
10 min
Cook Time
1 min
Total Time
11 min
Prep Time
10 min
Cook Time
1 min
Total Time
11 min
303 calories
14 g
109 g
26 g
4 g
16 g
96 g
96 g
4 g
1 g
8 g
Nutrition Facts
Serving Size
96g
Servings
10
Amount Per Serving
Calories 303
Calories from Fat 232
% Daily Value *
Total Fat 26g
40%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 109mg
36%
Sodium 96mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
1%
Sugars 4g
Protein 4g
Vitamin A
18%
Vitamin C
0%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crepes: 1 cup flour
  2. 2 eggs
  3. 1/2 cup milk
  4. 1/2 cup water
  5. 1/4 tsp salt
  6. 2 Tbls melted butter
Whipped Cream
  1. 1/2 cup heavy cream, chilled
  2. 1/2 cup sour cream
  3. 1/4 cup confectioners’ sugar
  4. 1/2 teaspoon vanilla extract
  5. Whip in bowl with electric beaters until stiff peaks are formed
Instructions
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  3. When cooled, spread a thin layer of your favorite jam or jelly on the crepe an inch from the sides. Place a large dollop of cream in the center (approximately 2-3 large tablespoons).
  4. Bring the sides in toward the middle until they just touch. Bring the bottom third to the middle, then fold the top third toward the bottom.
  5. Dust with powdered sugar and serve.
beta
calories
303
fat
26g
protein
4g
carbs
14g
more
Preston Cooks For You http://prestoncooks.com/

Signature Marshall Crab Puff Recipe

  • Signature Crab Puffs
    Serves 40
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    50 calories
    3 g
    29 g
    3 g
    2 g
    2 g
    22 g
    55 g
    0 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    22g
    Servings
    40
    Amount Per Serving
    Calories 50
    Calories from Fat 28
    % Daily Value *
    Total Fat 3g
    5%
    Saturated Fat 2g
    9%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 29mg
    10%
    Sodium 55mg
    2%
    Total Carbohydrates 3g
    1%
    Dietary Fiber 0g
    0%
    Sugars 0g
    Protein 2g
    Vitamin A
    2%
    Vitamin C
    0%
    Calcium
    2%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 1 cup lump crab meat
    2. 1/2 cup shredded Swiss cheese
    3. 2 Tablespoons chopped chives
    4. 1 teaspoon Worcestershire sauce
    5. 1 teaspoon dry mustard
    6. 1 teaspoon lemon juice
    7. 1 Tablespoon dill weed
    8. 1/2 cup (1 stick) butter
    9. 1 cup stout/dark beer (I prefer to use Marshall Big Jamoke Porter)
    10. 1/2 teaspoon salt
    11. 1/4 teaspoon lemon pepper
    12. 1 cup all-purpose flour
    13. 4 large eggs
    Instructions
    1. Preheat oven to 400 F. Line baking sheets with parchment paper.Combine crab meat, Swiss cheese, chives,Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
    2. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.
    3. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.Fold crab mixture into dough.Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag.
    4. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.
    beta
    calories
    50
    fat
    3g
    protein
    2g
    carbs
    3g
    more
    Preston Cooks For You http://prestoncooks.com/
    I use Marshall Big Jamoke Porter in this recipe