Crumly Cogwhells Tortilla Soup

Crumly Cogwheels Tortilla Soup

Recipe By     : Crumly Cogwheels & Houston Chronicle, May 1997
Serving Size  : 10   Preparation Time :0:00
Categories    : Mexican/Tex-Mex                  Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      bunch         cilantro -- washed well
                         -- (leaves only)
    4                    garlic cloves
    1      small         onion -- chopped
    2                    fresh serrano peppers
    1      can           (10-ounce) tomatoes with green chilies
    3      quarts        chicken stock
    1      can           tomato sauce (8 oz)
    2      teaspoons     ground cumin (cominos) -- (2 to 3)
    1      teaspoon      salt -- (up to 2)
    2      tablespoons   cornstarch dissolved in a small amount of
                         -- water
                         corn tortillas (about 20) -- cut into thin
                         -- strips
                         vegetable oil
    2      cups          shredded grilled or poached chicken
                         -- breasts (about 2 ounces per serving)
    1      1/2 cups      shredded monterey jack cheese -- (up to 1)
                         -- (about 1 ounce per serving)
    2                    avocados -- peeled, pitted and
                         -- sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed mixture with tomato
sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1
hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil
until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top
with chicken and ladle the stock over top. Garnish with shredded cheese and
2 or 3 avocado slices. Makes 10 to 12 servings

Lemony Jalapeno Hummus

You Will Need

  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 2  large garlic clove, minced
  • 4 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
  • 1 teaspoon fresh ground pepper
  • 1/2 jalapeno

Blend garlic cloves, lemon juice and jalapeno's in blender. Add in chickpeas and all seasoning and blended in blender on high speed until creamy. If needed add in more olive oil. Taste and more seasonings as needed.

Shrimp Scampi with garlic wine butter sauce


3/4 stick of butter
1/4 cup finely chopped white onion
1/4 cup finely red bell pepper
1/4 cup finely green bell pepper
1 or 2 large finely grated garlic clove
1/2 dry while wine
1 juice of a whole lemon 
1 teaspoon parsley flakes
dash of red pepper flakes (optional)

Once shrimp are done add in the same pan with drippings the all of the above except wine. When veggies are tender add wine and serve alone or over pasta.

How to make it

  • mix the flour, cayenne pepper, salt, and black pepper together in a small bowl. also, mince the garlic (or squeeze it through a garlic press) and mix it up with the and basil. set aside for step 3. and don’t forget to start the pasta.
  • the next step is to dip the shrimp in flour, coat well, and lightly fry them on both sides in a skillet with olive oil and butter until golden. a few minutes per side should do. (note: the reason i don’t just dip them all in flour and saute them all at once is that the flour coating tends to get loose and fall off...)

Greek Spinach Veggie Burger

1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried dill (optional)
1/4 teaspoon ground black pepper
1 cup toasted bread cubes
2 eggs, lightly beaten
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese (2 ounces) or shredded Italian blend cheeses
4 whole wheat hamburger buns, slit and toasted, or baguette slices
Assorted  toppers, such as crumbled feta cheese, plain yogurt, sliced roasted red peppers or sliced red onion.

  1. In a medium bowl combine oil, garlic, oregano, dill (if desired) and black pepper.   Add bread cubes, stirring to coat thoroughly. Stir in eggs, spinach, and the 1/2 cup feta cheese; mix well. Using your hands, shape mixture into four 1/2 inch thick patties. 
  2. Heat a griddle or large non-stick skillet over medium heat. Add patties, cook for 6 to 8 minutes or until browned and cooked through (160 F) turning once halfway through cooking.  Serve in buns with assorted toppers (if using) 
Tip: For toasted bread cubes, cut four 1/2 inch slices of baguette into 1-inch cubes. Place on a baking sheet and bake in a 300 degree oven for 10 minutes. Remove and let cool.

Red Beans and Rice

  • 1 lb. kidney beans (dry) $1.36
  • 1 medium yellow onion $0.83
  • 3 stalks celery $0.29
  • 1 large green bell pepper $0.98
  • 1 lb. hot sausage (andouille or kielbasa) $3.28
  • 1 Tbsp vegetable oil $0.04
  • 4 cloves garlic $0.09
  • 2 whole bay leaves $0.05
  • 1 tsp dried thyme $0.05
  • 1 tsp dried oregano $0.05
  • 3 cubes chicken bouillon $0.36
  • 1 tsp/to taste tony chachere’s / cajun seasoning $0.05
  • 6 sliced green onions (garnish) $0.45
  • 2 cups uncooked long grain rice $0.60
  1. The night before cooking, place your beans in a large bowl and cover with double the amount of water. Let soak at room temperature over night. If you forget to do this (like I did), begin with step 1b.
  2. To quick soak your beans, place them in a pot with double the amount of cold water. Bring the pot to a boil with a lid and let boil for 2 minutes. Remove the beans from the heat after two minutes and let sit, tightly covered, for one hour.
  3. While the beans are soaking, slice the sausage. Some people like to quarter the links lengthwise, then slice to yield small triangular bits. Some like to slice them into half moons but I prefer medallions. Saute the sausage in a large pot over medium/high heat until they are cooked through and nicely browned. Remove them from the pot with a slotted spoon (leave the grease) and refrigerate until later.
  4. Clean and dice the onion, celery, green bell pepper and garlic. Add these to the large pot containing the sausage grease and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10 minutes).
  5. Drain the soaking water off of the beans, rinse them then add them to the pot. Also add 7 cups of water, the bullion, bay leaves, thyme and oregano. Stir it all together well and bring to a boil. Reduce the heat slightly (medium) and boil until the beans are soft (without a lid, about one hour). If the mixture gets dry, add more water (mine had plenty but keep an eye on it).
  6. Once the beans are soft, use the back of a large spoon to smash about half of the beans against the side of the pot. This will give the beans a nice thick “creamy” texture. Add the sausage back into the pot and continue to boil the mixture until it is to your desired thickness (without a lid, mine took one more hour). Add Tony Chachere’s or other Cajun seasoning to your liking. The seasoning contains salt so you will probably not need to add that separately.
  7. During the last hour of cooking, prepare the rice. In another large pot, combine two cups of dry rice with 3.5 cups of water. Bring to a boil with a lid then reduce the heat to low and continue to cook until all of the water has absorbed (about 30 minutes).
  8. Serve the beans in a bowl (about 1 cup of beans & sausage) with a pile of rice on top (.5-.75 cups of rice). Top the bowl with some freshly sliced green onions.

Dirty Rice

Dirty Rice
Simply Recipes Simply Recipes


  • 11/2 cups long-grain rice (carolina basmati jasmine)
  • 2 cups chicken broth
  • 2 cups water
  • 3 tbsps vegetable oil
  • 1/2 lb ground pork
  • 1/2 cup chicken livers
  • 3 slices bacon (chopped)
  • 1/2 onion (chopped)
  • celery (stalks chopped)
  • 1/2 green bell pepper (jalapenos seeded and chopped)
  • 1 tbsp cajun seasoning
  • green onions (chopped)

Better than anything cake

Better Than Anything Cake

Combines all things great into the PERFECT gooey dessert!



  1. Bake cake according to directions in a 9x13 pan.
  2. Let cake cool for about 5 minutes.
  3. Poke holes in cake with the handle end of a wooden spoon. 
  4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
  5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
  6. Spread cool whip over the top evenly.
  7. Sprinkle with Heath Candy bar pieces.
  8. Store in fridge until ready to eat. Store any leftovers in fridge.

Best Ever Carrot Cake

Ultimate Carrot Cakeadapted from The Essential Baker via Zoe Bakes
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, drained
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins
1 batch Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F.
Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl.  Set aside.
Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl.   Add the dry ingredients to the wet ingredients and mix until fully incorporated.   Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
Cool cakes in their pans for at least 30 minutes before attempting to remove them.  Then, removed from the pans and peel off the parchment paper.  Continue to cool the cakes completely before frosting.
To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer.  Using an offset spatula, spread the frosting evenly over the surface.  Carefully place the second layer on top.  Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides.  Spread the icing around the sides of the cake, adding more as needed.  Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.
SGCC’S Favorite Cream Cheese Frosting
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste
Beat cream cheese and butter together until smooth.  Add extracts and beat just until incorporated.  Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want.  You may not need to add all of the sugar.

Cabbage Rolls


1-1/2 lbground beef or ground turkey
1-2bags of shredded cabbage or a large head of cabbage cut up fine
1bag frozen dough
1 largeyellow onion, chopped
salt & pepper to taste


 Brown hamburger with onions. Add cabbage to meat mixture. Cook till tender. Add salt & pepper to taste.
 Defrost dough ahead of time. Roll out dough to make a circle, spoon about a good 1/4 mixture in center and fold over. Bake at 350F for 25 minutes. When done brush melted butter or spray with Pam non-stick spray.
 Note: Some grocery stores make up pizza dough and you can use that too. Or I also use the dinner rolls by Rhodes.

Florentine Frittata

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3 ounces shredded part skim mozzarella cheese (3/4 cup)
1/4 teaspoon salt
1 tablespoon olive oil
1 cup grape or cherry tomatoes

1. Preheat broiler.  In large bowl, with fork mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella cheese, and salt until well blended.

2. In nonstick 10 inch skillet with broiler safe handle (if handle is not broiler-safe, wrap handle of skillet with double layer of foil), heat oil over medium heat. Pour egg mixture into skillet; arrange tomatoes on top, pushing some down.   Cover skillet and cook frittata until egg mixture is just set around edge, 5 to 6 minutes.

3. Place skillet in broiler 5 to 6 inches from heat source and broil frittata until just set in center, 4 to 5 minutes, sprinkle with remaining 1/4 cup mozzarella; broil until cheese melts, about 1 minute longer.

4. To serve, loosen frittata from skillet, Leave frittata in skillet or slide into warm platter; cut into wedges.

Each serving: about 230 calories, 18 g protein, 6 carbohydrate, 14 g total fat (6 g saturated fat) 233 mg cholesterol, 570 mg sodium

Paula and Bobby Dean's Goulosh

Ingredients Add to grocery list

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3   bay leaves
2 tablespoons Italian seasoning
2   (15-ounce) cans diced tomatoes
2   (15-ounce) cans tomato sauce
3 cup water
3   cloves garlic, chopped
2   large onion, chopped
2 lbs lean ground beef
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked


In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad

Rosemary Garlic Chicken Quarters (slow cooker)

Rosemary Garlic Chicken Quarters

3 carrots or celery ribs
5 lb chicken leg quarters
2 tbsp chopped fresh rosemary
2 tsp. Spanish paprika
2 1/2 tsp kosher salt, divided
1 1/4 freshly ground black pepper, divided
12 garlic cloves, sliced
3  Tbsp. olive oil
1/2 cup chicken broth
2 lb. fingerling Yukon gold potatoes, halved
1 tsp. olive oil
Garnish: fresh rosemary
  • Place carrots or celery in a single layer in a 5 qt. slow cooker.
  • Remove skin from chicken, and trim fat. Stir together rosemary, spanish paprika, 1 1/2 tsp salt, and 1 tsp pepper. Rub mixture over chicken.
  • Saute garlic in 3 tablespoon hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserved oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving dripping in skillet. Repeat with remaining chicken.
  • Add broth and garlic to reserved drippings in skillet, and cook 1 minutes, stirring to loosen particles from bottom of skillet pour over chicken in slow cooker. Cover and cook on High 2 hours.
  • Toss potatoes with 1 tsp oil and remaining 1 tsp salt and 1/4 tsp pepper; add to slow cooker. Cover and cook 2 more hours.
  • Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wine mesh strainer into a bowl; skim fat from juices. Serve immediately.

Rocky Road Cake

Spinach Casserole

This is recipe is from my new cook book Goose Berry patch 101 Cozy Casseroles.  This recipe is from Kay Daugherty of Collinsville, MS

2 10-oz pkgs. frozen chopped spinach, thawed and drained
salt and pepper to taste
10 3/4 oz. can cream of mushroom soup
8-0z, container sour cream
3/4 cup frozen chopped pepper, onion celery mix
1/2 sleeve round buttery crackers (ritz) crushed
3 eggs, beaten
2 cups shredded Cheddar cheese, divided

Place spinach in a large bowl; season with salt and pepper.  Combine remaining ingredients, reserving 1/2 cup cheese.   Pour mixture into a lightly greased 2 quart casserole dish.  Bake, uncovered at 350 degrees for 45 minutes, or until center is  set.

Top with remaining cheese.  Bake for an additional 10 minutes, or until cheese is melted. Serves 8 to 10.

Hummingbird Cake

This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two.

Servings: Serves 12
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups chopped ripe bananas
  • 1 cup drained crushed pineapple
  • 1 cup vegetable oil
  • 2 large eggs , beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (4 ounces) finely chopped pecans
  • 8 ounces cream cheese , at room temperature
  • 1/2 cup (1 stick) butter , at room temperature
  • 1 pound confectioners' sugar (about 4 1/2 cups sifted)
  • 1 teaspoon vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

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