ISO: Don pablos chilie potatos and corn spoon bread- Mixes~MYO~Copycat~Etc

I haven't a clue as to what Don Pablo's recipes are, but here is a chile potato recipe for you to try. Roasted Garlic-Green Chile Mashed Potatoes 3 large russet Potatoes, peeled and cut into 1/2-inch cubes 2 Tablespoons roasted Garlic purée (about 2 heads of garlic) 2 Tablespoons roasted

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  1. #1
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    Default ISO: Don pablos chilie potatos and corn spoon bread

    Quote Originally Posted by redring View Post

    I would LOVE to find the recipes for...

    Don pablos chilie potatos and corn spoon bread. I have a close recipe for the spoon bread that uses jiffy mix but it dosent tast as good.
    I haven't a clue as to what Don Pablo's recipes are, but here is a chile potato recipe for you to try.

    Roasted Garlic-Green Chile Mashed Potatoes

    3 large russet Potatoes, peeled and cut into 1/2-inch cubes
    2 Tablespoons roasted Garlic purée (about 2 heads of garlic)
    2 Tablespoons roasted green Chile purée (roast and peel a fresh Anaheim chile pepper or use canned green chiles)
    1/2 cup Milk
    1/4 cup Butter
    Salt and freshly ground Pepper to taste
    1 cup shredded Mexican Blend Cheese or Cheddar cheese

    To prepare the mashed potatoes, heat the oven to 400 degrees. Wash 2 large heads of garlic. Cut across the top of the head just enough to expose the cloves. Place a 6-inch square of heavy-duty aluminum foil on your work surface and place the heads of garlic on the foil, cut side up. Drizzle with a little olive oil and enclose the garlic completely by bringing the foil up and over, crimping the top. Place in the oven and roast until tender, about a half an hour. When done, set aside until the garlic is cool enough to handle, then squeeze the softened garlic cloves into a small bowl. Mash until smooth and set aside. Next, purée enough roasted green chile to make 2 tablespoons.

    Meanwhile, boil the potatoes in salted water until they are tender, about 15 minutes. Drain the potatoes and transfer them to a baking sheet. Place in the oven for about 10 minutes to dry the potatoes. Transfer them to a large bowl and add the milk and butter. Using an electric mixer or a potato masher, combine ingredients until smooth. Add 2 tablespoons each of the roasted garlic and the green chile purée and mix until incorporated. Season to taste. Sprinkle with cheese.


    Enjoy!! Hope this helps! Thanks; Virginia

  2. #2
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    Default Re: Copy Cat Recipes You Would Love To Have

    Here is a basic recipe for Corn Spoon Bread. I hope it is what you are looking for.

    Corn Spoon Bread

    3 1/2 cups Milk
    1 cup yellow Cornmeal
    2 teaspoon Salt
    2 cups Cream-Style Corn
    2 Tablespoons Butter
    5 Eggs, well beaten

    Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes. Add corn and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375 degrees F for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter.

    Enjoy!! Hope this helps! Thanks; Virginia

 

 

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