Crites Family Stuff

Ingredients for 8 servings

• 1 tbsp yeast
• 1.5 cups warm water
• 4 cups flour
• 1 tbsp sugar
• .5 cup finely chopped onion
• 2 tsp salt
• Dried rosemary (can use fresh)
• Vegetable oil
• Kosher salt

Steps

1. Add sugar and yeast to water. Stir to dissolve yeast. Add flour, 2 tsp salt, and onion. Knead until smooth. Place dough in oiled bowl, turn, and let rise until doubled. Punch down. Flatten out dough on a well oiled cookie sheet to 1 inch thick. Oil top of dough. Let rise until double. Sprinkle rosemary and Kosher salt sparingly over the top just before baking. (Use about 1 tbsp of each.) Bake at 400F for 20-25 minutes. Cut into squares and serve fresh out of the oven.

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Description

These are my favorite thing at Texas Roadhouse (besides the rolls!)

Ingredients for 24 servings

• 12 large jalapenos, seeded and cut in half
• 2 cups Monterey Jack cheese, shredded
• 1 egg
• 2 tbsp milk
• 2 tbsp flour
• 1 tsp Parmesan cheese, grated
• Salt and pepper
• 1.5 cups bread crumbs, seasoned
• Vegetable oil

Steps

1. Stuff jalapenos with Jack cheese. In shallow bowl mix flour, egg, Parmesan cheese, milk, and salt and pepper to taste. Place bread crumbs in a flat dish. Dip jalapenos in egg mixture then in crumbs. Place in freezer for 1/2 hour. Remove from freezer and deep fry in hot oil until golden brown. Serve immediately with a ranch or Cajun horseradish sauce.

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This is one of our favorite stir fry recipes!

Ingredients for 4 servings

• 1 lb top sirloin steaks, cut lengthwise in half and very thin
• .5 cup Yoshidas teriyaki sauce
• 3 green onions
• 3 tsp olive oil
• 1 clove garlic, minced
• .25 tsp crushed red pepper flakes (more it you like it spicy)
• 2 red peppers, thinly sliced

Steps

1. Combine meat and sauce and marinate for 15-20 minutes. Thinly slice the green onions. Heat oil in skillet over medium-high heat. Add garlic and crushed red pepper. Cook 1 minute. Add green onion and meat with sauce. Cook until meat is browned. Add peppers and more teriyaki sauce, if desired, and cook for 4-5 more minutes, stirring frequently. When meat is done and peppers are crisp tender, serve over rice.

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Ingredients for 120 servings

• 2 cups sugar
• 2 cups light corn syrup
• 1 tsp vanilla
• Pinch salt
• .5 cup butter
• 2 cups heavy cream

Steps

1. Warm cream and butter over low heat in a small saucepan. Keep warm.
2. Bring to a boil the sugar, syrup, and salt in a large pan and cook until it thickens. Add the cream mixture in a thin stream so that boiling doesn't stop while stirring. Cook, stirring constantly until it reaches a firm ball stage (228 on a candy thermometer). Add vanilla and pour into a well buttered 9x13 pan. Cool, cut, and wrap with wax paper.
3. I don't use a candy thermometer anymore. I use a small bowl of ice water to drop a little of the hot caramel into. I begin testing the caramel when it starts to darken in color slightly and thicken on the spoon. When the caramel hits the cold water it hardens quickly, but will harden more as it sets so be careful not to cook the caramels too long or you will have harder caramels. We like them to be firm, but soft. I've made them so much that this process isn't too difficult anymore. Use the thermometer to be more accurate until you are more comfortable if you are unsure of yourself.

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Ingredients for 15 servings

• 1 yellow cake mix
• .75 cup oil
• .75 cup water
• 3 oz pkg instant vanilla pudding
• 1 tsp vanilla extract
• 1 tsp butter extract
• 4 eggs
• .5 cup chopped nuts
• .5 cup sugar
• 2 tsp cinnamon

Steps

1. Beat the cake mix, pudding mix, oil, water, vanilla and butter extract together, adding the eggs, one at a time. Set aside.
2. Spray or oil the bundt pan well. Mix the sugar, cinnamon and finely chopped nuts together. Pour half of this mixture into the bottom of the pan. Add half of the cake batter and sprinkle the remaining sugar mixture over it. Pour the rest of the batter evenly into the pan careful not to disturb the sugar too much. Bake 45 minutes in a 350F oven. Cool in pan for 5 minutes, then turn onto serving plate.
3. A glaze made of powdered sugar and water can be drizzled in circles over the cake for a decorative presentation.

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Ingredients for 4 servings

• 1 cup rice
• 8 oz tomato sauce
• 1 tbsp oil
• 1 chicken bouillon
• Garlic salt to taste
• 1.5 cups hot water

Steps

1. Heat small saucepan on medium-high, add oil and then add rice, stirring constantly. Allow the rice to pop or enlarge then add the tomato sauce. Be careful of the splattering. Add the hot water. Let boil and add garlic salt and bouillon. Lower heat to low and cover, cooking for 20-30 minutes. Stir occasionally to avoid scorching, adding more water if needed.

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Description

A family favorite.

Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 cup plain yogurt, Greek style
• 1 tbsp lemon juice
• 2 cups grated cheddar cheese
• 2 large boneless chicken breasts, cooked
• 2 large bunches broccoli

Steps

1. Shred chicken, set aside. Clean and cut up broccoli into florets. Steam them to just tender. Drain and set aside. Mix the yogurt, soup, and lemon juice together. In a casserole dish, spread a large spoonful in the bottom, then layer half the broccoli, half the chicken, half of the soup mixture, and half the cheese. Repeat the process with the remaining ingredients. Bake at 350F for 30 minutes, or until hot and bubbly.

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Ingredients for 4 servings

• 3 sweet potatoes, peeled
• 4 cloves garlic, crushed
• 1.5 tbsp olive oil
• .25 tsp salt
• Fresh ground pepper to taste

Steps

1. Preheat oven to 400F. Cut peeled potatoes into wedges. Toss with garlic, oil, and salt and pepper. Spread evenly onto a large baking sheet. Roast till tender, 30-40 minutes.

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Description

These were served at a reunion in Mexico.

Ingredients for 30 servings

• 8 cups corn flour (maseca)
• 6 cups flour
• 3 tbsp baking powder
• Salt to taste
• Red chili powder- for seasoning and color
• Lukewarm water

Filling:

• 1.5 lbs. ground beef
• 3 medium potatoes
• 1 large onion
• Red Chili powder
• Chicken bouillon
• Shredded cabbage or lettuce
• Tomato

Steps

1. Mix dry ingredients, maseca, flour, baking powder, salt, and chili powder together. Add enough warm water to make a soft dough. Knead well. Roll into golf ball size balls. Press each ball to a 3-4 inch circle 1/2 inch thick. Pan fry in some oil. Turn to brown each side, pressing slightly as you fry (2-3 minutes). Place on paper towels to drain. Slit gorditas while warm to make a pocket for the filling.
2. Dice raw potatoes and onions into small pieces. Brown with ground beef. Season with chili powder and chicken bouillon. Cook till done.
3. Stuff gordita pocket with filling and top with shredded cabbage or lettuce and a thin slice of tomato.

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Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 can diced green chilis
• 1 pint sour cream
• 3 chicken breasts, cooked and shredded
• Cheddar cheese, grated
• 12 corn tortillas

Steps

1. Fry the tortillas in oil so that they are not crisp, only soft enough to roll easily. Drain between paper towels to soak up oil.
2. Combine soup, green chilis and sour cream. Blend well. Spread a small amount of this sauce in the bottom of a 9x13 pan. Take a tortilla, place a spoonful of sauce, some shredded chicken and a little cheese in the center. Roll up and put into the pan. Repeat process until all tortillas are rolled. Top with the remaining sauce and sprinkle with more cheese. Bake for 30 minutes or until hot and bubbly, at 350F.

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