favorite recipes

[XDFirefighter]

Can be any thing but post what you want to share

Mine is Venison chili

1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 cup diced red bell pepper
1 cup diced green pepper
1/2 teaspoon spanish paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon black pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves

1. Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
2. Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
3. Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
4. Add pinto beans and chopped cilantro; simmer for 5 minutes

[Montanya]

Pumpkin Cheesecake Recipe - Yeah I stole this from Emeril and made some modifications. He garnishes with glazed pumpkin seeds and I ice with think vanilla-cinnamon whipped cream...I like mine better Also you can sub Nilla wafers for the graham cracker crumbs and it makes a lighter crust.

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 8-ounce packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
2 eggs
2 egg yolks
1/4 cup heavy cream
1 14 ounce can pumpkin pulp
Powdered sugar
8 oz ADDITIONAL Heavy Whipping Cream
1 tsp Good Quality (I use Vietnamese cassia) Cinnamon

Preheat oven 375 degrees F. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.

My addition ----
Put the 8oz ADDITIONAL Heavy Whipping Cream in a Stand mixer or bowl for use with a hand mixer (you do not really wanna do this by hand) with mixer use wire whisk attachment and start on med-hig (6-7) add about a quarter cup of powdered sugar and vanilla (good quality extract or half the inside of a bean) and a tsp of the cinnamon. Once your cheesecake is cooled spread the cinnamon whipped cream on top and let refridgerage for at least a couple hours to set. Cut, serve and enjoy, this is BIG HIT around the holidays!