El Torito Cilantro and Pepita (Mexican Ceasar) Salad Dressing

Prep Time: 20 mins; Total Time: 20 mins
Serves: 8, Yield: 1 Quart

Ingredients

        2 medium anaheim chilies, roasted, peeled and seeded
        1/3 cup roasted pepitas ( pumpkin seeds)
        2 garlic cloves, peeled
        1/4 teaspoon ground black pepper
        1 teaspoon salt
        12 ounces salad oil
        1/4 cup red wine vinegar
        5 tablespoons grated Cotija cheese ( you can also use Parmesan cheese if you cannot find Cotija)
        2 bunches fresh cilantro, stemmed
        1 1/2 cups mayonnaise
        1/4 cup water

Directions

    Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
    Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
    Depending on size of blender, it may be necessary to do in batches.
    Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
    Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
    Place in an airtight container and refrigerate.
    Will keep for three days.








From food.com

Cilantro Dressing for Salads

Ingredients

        2 garlic cloves, minced
        1 teaspoon salt
        1 cup cilantro, packed
        1 cup parsley, packed
        1/4 cup sherry wine vinegar ( you can substitute either red wine or cider vinegar)
        3/4 cup olive oil
        1/2 teaspoon hot pepper sauce
        1 pinch sugar

Directions

    Using blender mix garlic and salt; process until it is a paste.
    Add cilantro and parsley; process to a fine mince.
    Add vinegar; process for 10 seconds.
    Add oil in a slow steady stream with the processor on.
    Add hot pepper sauce (to match your taste) and a pinch of sugar.
    Chill the dressing for several hours in a glass jar; shake to combine before using.

From food.com

Lemon Bars

Total Time: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min

Yield: 20 squares or 40 triangles

Ingredients
For the crust:

    1/2 pound unsalted butter, at room temperature
    1/2 cup granulated sugar
    2 cups flour
    1/8 teaspoon kosher salt

For the filling:

    6 extra-large eggs at room temperature
    3 cups granulated sugar
    2 tablespoons grated lemon zest (4 to 6 lemons)
    1 cup freshly squeezed lemon juice
    1 cup flour
    Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Ina Garten; Copyright 1999, The Barefoot Contessa Cookbook

World's Best Lasagna

Prep Time: 30 Minutes; Cook Time: 2 Hours 30 Minutes; Ready In: 3 Hours 15 Minutes
Servings: 12

Can be made a day ahead

Ingredients:

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt (2 t?)
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions:

1.     In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.     Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (Or see no cooking suggestion below). In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt (leave out salt?)

3.     Preheat oven to 375 degrees F (190 degrees C).

4.     To assemble, spread 1/4 of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce (overlap the noodles width wise). Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1/4 meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat: noodle, remaining ricotta, 1/3 mozzarella, 1/4 meat sauce, 1/4 C Parmesan, noodle, top with remaining meat sauce, mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.     Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Suggestions:

• Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil
•  add a dash of nutmeg to the ricotta mixture (an old italian secret!)
• I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking.  
• Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven.  

From: http://allrecipes.com/recipe/worlds-best-lasagna/, submitted by John Chandler
(watch the video for details)

Oven Fried Chicken

Prep Time:20 min;Cook Time:40 min
Serves:4

Ingredients

• 1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
• 2 1/4 cups broken bagel chips or melba toast
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note

Directions

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

Transfer to a platter and serve hot or at room temperature.

Cook's note:

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

Variation - chicken fingers; cut boneless breast into strips, cook for ? minutes


From Food Network Kitchen

Jalapeño-Roasted Potatoes

Serves: 4
Total Time: 40 min; Prep Time: 5 min; Oven Temp: 450

Ingredients

• 1 1/2 pound(s) fingerling potatoes, halved lengthwise
• 1/4 cup(s) extra-virgin olive oil
• 3 large jalapeños, sliced into 1/4-inch rings and seeded
• Salt
• Freshly ground pepper

Directions

Preheat the oven to 450 degrees F. Place a rimmed nonstick baking sheet in the oven to preheat. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve.

From: Delish.com

Peppermint Bark

Ingredients

• 12 oz. of high-quality white chocolate chips or dark chocolate chips
• 5 regular sized candy canes, crushed up
• 1/2 teaspoon of peppermint extract

Method

1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.
2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

Boston Cream Pie

 

Total Time:2 hr 55 min; Prep:10 min; Cook:2 hr 45 min

Ingredients

• 1 cup plus 2 tablespoons sifted cake flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup cooking oil
• 2 egg yolks
• 1 teaspoon vanilla
• 2 egg whites
• 1/4 teaspoon cream of tartar
• Pastry cream, recipe follows
• Ganache, recipe follows

Pasty Cream Filling:

• 2 cups whole, 2 percent fat, or 1 percent fat milk
• 1/2 vanilla bean, split lengthwise, seeds scraped out
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter

Ganache:

• 8 ounces semisweet chocolate
• 1 cup heavy cream, boiling

Directions

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

From: http://www.foodnetwork.com/recipes;  Courtesy Gale Gand

Margarita Pizza

Ingredients:

12 inches thin pizza crust (I use Boboli 12-inch thin crust)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3 -4 large basil leaves, cut into strips
2 small tomatoes, cut thinly
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese
salt and pepper, to taste

Directions:

1 Preheat the oven to 450°F.
2 Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
3 Next, disperse the finely chopped garlic evenly.
4 Spread the mozzarella cheese throughout the top, but keep it thin.
5 Place the thinly sliced tomatoes across the entire pizza.
6 Lightly salt and pepper the tomatoes with the kosher salt.
7 Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
8 Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
9 Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

From: Food.com

Fish Taco

Sauce:
8 Oz Fage plain greek yogurt
Equal part Mayonnaise
2 Chipotle peppers in Adobo sauce and a little sauce (seeds removed and minced)
2 - 3 tsp lime juice
3 tsp sugar

Mix and adjust to taste

Fish:
Mahi Mahi marinated in Lemon juice
Bake at 450 for 10 min

Flour tortilla
shredded cabbage and carrots

Banana Pudding

Ingredients

3/4 cup sugar
6 tablespoons cornstarch
3 3/8 cups milk
7 egg yolks (mod from 4)
1 1/2 teaspoon vanilla extract
3 ounces (3/4 stick) butter
3 - 4 medium bananas, sliced
1 (12-ounce box) vanilla wafers

For the meringue topping, optional:

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

Mix together sugar and cornstarch and slowly add milk. Bring milk to boil, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

Cilantro Lime Butter Roasted Corn

Ingredients

• 6 ears corn, shucked
• Cilantro Lime Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:

• 2 sticks unsalted butter, at room temperature
• 1/4 cup chopped cilantro leaves
• 1 lime, zested and juiced
• 2 teaspoons salt
• 3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Yield: 3/4 cup

6 Hour Tri-Tip Marinade

Ingredients

• 1 cup lemon juice
• 1 cup soybean oil (used olive oil)
  
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/2 cup black pepper
• 1/2 cup garlic salt (recommended: Lawry's)
• 1/2 cup chopped garlic
• 1/2 cup chopped dried onions (use fresh onions)
  
• 2 (4-pound) tri-tips, trimmed

Directions

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Modifications:
1) Replaced garlic salt and pepper w/1 c. Lemon Pepper and 1/4c salt (could use a bit less)
2) Cut Tri-tip into 2" x 3" pieces
2) Baked in oven (roast)450deg 45 min - maybe try 30 min and check for done-ness (165deg internal temp)

CURRIED CHICKEN SALAD

2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)

Simmer the chicken in water (or chicken broth if you have it - then reserve for making soup later on. Do not allow the water or broth to boil.

Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.

Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.

Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.

Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.

Serves 3 or 4.

Bran Flax Muffins

serves 15 muffins

• 1 1/2 C Unbleached White Flour
• 3/4 C Flaxseed Meal
• 3/4 C Oat Bran
• 1 C Brown Sugar
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Cinnamon
• 1 1/2 C Carrots Shredded
• 2 Apples, peeled and shredded
• 1/2 C Raisins
• 1 C Nuts chopped
• 3/4 C Milk
• 2 Eggs, beaten
• 1 tsp Vanilla

Mix together flour, Flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins, and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups. Bake at 350F for 15 - 20 min.

Oven Fried Chicken Fingers

4 Servings

Ingredients

• 1 cup Mayonnaise
• 1 tablespoon curry powder or more
• 3 teaspoon honey or to taste
• 2 teaspoon mustard
• 4 skinless, boneless chicken breasts
• 2 cups Panko bread crumbs

Directions

Heat the oven to 425 degrees F.

In a large bowl, combine the mayonnaise, curry, mustard and honey to taste. Reserve some for dip later. Thin remainder with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream.

Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.

Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.

Recipe courtesy George Duran

HONEY ROASTED ALMONDS

2 c. whole almonds, skins on
1/4 c. sugar
1/2 tsp. salt
2 tbsp. honey
2 tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (12 to 15 minutes). Remove from oven and set aside.

Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.

From: Cooks.com

Jalapeno Corn Bread

Ingredients:

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 8 tablespoons sugar (still adjusting - was 6T, try8)
  
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/2 cup olive oil (still adjusting, was 1/4c, try 1/2c)
  
• 3 jalapeno peppers, seeded and finely chopped

Directions

1. In a bowl, combine the first six ingredients and jalapenos. In another bowl, whisk the eggs, buttermilk (or 1T lemon juice then milk to make 1C, let sit 5min) and oil. Add to the dry ingredients and stir just until moistened. Pour into a greased 9-in. square baking pan.

2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Based on: http://allrecipes.com//Recipe/jalapeno-corn-bread/Detail.aspx

Easy Mexican Salsa

• 2 green onions, chopped with the green tops
• 1 tablespoon fresh jalapeno pepper
  
• 2 fresh tomato, diced (or 1 fresh tomato and 14oz can diced tomatoes, drained)
• 1 Lime (or juice from diced tomatoes)
• 1/2 teaspoon salt
• 1 teaspoon cumin powder

Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.

Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes. Add Tabasco or Chulula to taste.

Cool and refrigerate.

Gingerbread Cookie

Ingredients:

Yield: 24 5" tall cookies

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions:

Prep Time: 2 1/4 hrs; Total Time: 2 1/2 hrs

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.
17. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing

Modified from: http://www.food.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Jalapeno Cheese Bread

Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)

Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!

From: http://homesicktexan.blogspot.com/2007/09/so-goode-jalapeno-cheese-bread.html
(adapted from a Sheila Lukins recipe found in the Houston Chronicle)

Texas Flour Tortillas

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

From: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)