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    Evening Respite

    There is a nip in the air and Jack Frost beckons in the morn. A body needs a warm meal to carry it through the night. Tonight's meal includes

    South West Kale Salad
    White Chicken Chili
    Mexican Cornbread

    The secret to my chicken chili is white chili beans. Try them for a nice flavor pop and don't skimp on the cilantro.

    #2
    This sounds much better than friendship bread
    Tuesday is soylent green day

    Comment


      #3
      Originally posted by T Ord View Post
      There is a nip in the air.
      I believe they prefer to be called Japanese/
      https://csagovernment.org/index.html

      http://deovindice.org/

      http://dixienet.org/

      http://leagueofthesouth.com/

      Comment


        #4
        Racist Chicken Chili and Undocumented Immigrant cornbread
        Textually Active

        Comment


          #5
          Can you teach me, how to make cornbread biscuits, gravy, and whatever else goes with that dish?

          I broke down and bought a couple tiny bags of cornmeal, that they wanted both of my nuts for; they were willing to take the left one for now.
          It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

          No guts, no glory. All pain, and fury.

          Comment


            #6
            Originally posted by dudeman View Post

            I believe they prefer to be called Japanese/
            Did someone call me? I thought.... Oh. nevermind.
            Go Space Force!!!

            Comment


              #7
              I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

              http://www.foodnetwork.com/recipes/p...ad-recipe.html

              6 tablespoons unsalted butter, melted, plus butter for baking dish
              1 cup cornmeal
              3/4 cup all-purpose flour
              1 tablespoon sugar
              1 1/2 teaspoons baking powder
              1/2 teaspoon baking soda
              1/4 teaspoon salt
              2 large eggs, lightly beaten
              1 1/2 cups buttermilk

              Directions
              Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
              In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
              In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
              Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
              Recipe courtesy of Paula Deen (TIE, pg. 45)

              Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback
              Give a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.

              Comment


                #8
                Originally posted by dudeman View Post
                I believe they prefer to be called Japanese/
                Asian...

                Rancher

                Comment


                  #9
                  Originally posted by bladesmith View Post
                  I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

                  http://www.foodnetwork.com/recipes/p...ad-recipe.html

                  6 tablespoons unsalted butter, melted, plus butter for baking dish
                  1 cup cornmeal
                  3/4 cup all-purpose flour
                  1 tablespoon sugar
                  1 1/2 teaspoons baking powder
                  1/2 teaspoon baking soda
                  1/4 teaspoon salt
                  2 large eggs, lightly beaten
                  1 1/2 cups buttermilk

                  Directions
                  Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
                  In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
                  In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
                  Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
                  Recipe courtesy of Paula Deen (TIE, pg. 45)

                  Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback
                  turn it up a notch with a couple of diced jalowpenohs.......
                  "Virtute et armis"

                  Girls play with dolls. Men play with dead animals

                  https://www.uso.org

                  Islam is right about women

                  sde: Because it was trolling and by damn God, that's what we fucking do here. Always have, always will

                  #learn2code

                  Epstein didn't kill himself & neither did Qassem Soleimani

                  Eric Ciaramella is the whistle blower

                  Comment


                    #10
                    I make my cornbread with only corn meal, eggs, and buttermilk. If I'm going to make Mexican, I add jalapenos and canned corn. I gave HH the recipe for sweet cornbread because it seems to be a favorite for yankees.

                    Give a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.

                    Comment


                      #11
                      Originally posted by bladesmith View Post
                      I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

                      http://www.foodnetwork.com/recipes/p...ad-recipe.html

                      6 tablespoons unsalted butter, melted, plus butter for baking dish
                      1 cup cornmeal
                      3/4 cup all-purpose flour
                      1 tablespoon sugar
                      1 1/2 teaspoons baking powder
                      1/2 teaspoon baking soda
                      1/4 teaspoon salt
                      2 large eggs, lightly beaten
                      1 1/2 cups buttermilk

                      Directions
                      Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
                      In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
                      In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
                      Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
                      Recipe courtesy of Paula Deen (TIE, pg. 45)

                      Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback
                      Thanks man, I'll try it out and let you know what I think of it!

                      It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

                      No guts, no glory. All pain, and fury.

                      Comment


                        #12
                        Originally posted by bladesmith View Post
                        I make my cornbread with only corn meal, eggs, and buttermilk. If I'm going to make Mexican, I add jalapenos and canned corn. I gave HH the recipe for sweet cornbread because it seems to be a favorite for yankees.
                        You're a fucking bastard. I ain't no yank, yah fuck.

                        Give me the goods, the real goods. Not some sweetened fucking horse hockey bullshit bread.

                        It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

                        No guts, no glory. All pain, and fury.

                        Comment


                          #13
                          Originally posted by swampbilly View Post

                          turn it up a notch with a couple of diced jalowpenohs.......
                          I love jalowpenohs.

                          It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

                          No guts, no glory. All pain, and fury.

                          Comment


                            #14
                            I had lentil barley soup with saltines.
                            I don't know.

                            Comment


                              #15
                              My Mexican Cornbread is similar to this recipe tweaked for the epicurean tastes of my household. We proportionately decrease the flour and sugar while increasing the cornmeal.
                              • 1 cup butter, melted
                              • 1 cup white sugar
                              • 4 eggs
                              • 1 (15 ounce) can cream-style corn
                              • 1/2 (4 ounce) can chopped green chile peppers, drained
                              • 1/2 cup shredded Monterey Jack cheese
                              • 1/2 cup shredded Cheddar cheese
                              • 1 cup all-purpose flour
                              • 1 cup yellow cornmeal
                              • 4 teaspoons baking powder
                              1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
                              2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
                              3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
                              4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
                              http://allrecipes.com/recipe/24209/a...can-cornbread/

                              Comment

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