THE MOTHER-IN-LAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
- Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
- In a small bowl, combine the sport peppers and chopped onion.
- For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
- In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
- Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.
MOTHER-IN-LAW CAKE
Going through clipped recipes from the 80's...yes, I save things that long...I found this recipe. It is an unusual recipe, but I believe it is a good recipe. I haven't made it yet, but am posting it here for safe keeping. Perhaps it was given to a young bride! I searched this site and couldn't find any like it.
Provided by Debaylady
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prehat oven to 350 degrees. Grease a 13 x 9 x 2" baking pan.
- In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
- Drain pineapple, pressing out lliquid with a spoon. Reserve 1/3 Celsius syrup.
- Add syrup, crushed pineapple, molasses, eggs and softened butter to flour mixture. Beat with a large spoon until well mixed.
- Pour batter into prepared pan; spread with spatula. Sprinnkle with walnuts and brown sugar.
- Bake about 40-45 minutes or until done.
- Remove to a cooling rack. Cut into 12 squares; serve with whipped cream if desired.
- There is a note that states the cake tastes even better made the day before.
Nutrition Facts : Calories 290.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 40.3, Sodium 284.1, Carbohydrate 48.9, Fiber 1.6, Sugar 30, Protein 4.9
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