Best 4 Win Recipes

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Thinking about what to cook for the upcoming potluck? Look no further! Our collection of winning recipes from cooking contests across the country is sure to impress your friends and family. From tantalizing appetizers to mouthwatering main courses and delectable desserts, we have something for every palate. Indulge in the secrets behind the award-winning dishes and bring home the blue ribbon. Let your taste buds be the judge!

Let's cook with our recipes!

IN IT TO WIN IT STUFFED PUPUSAS



In It To Win It Stuffed Pupusas image

Provided by Guy Fieri

Time 2h25m

Yield 6 pupusas

Number Of Ingredients 34

2 1/2 cups masa harina flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 cups water, more or less as needed
1 cup canola oil, plus 2 tablespoons, divided
1 cup finely diced Spanish chorizo
1/2 small white onion, finely diced
1/2 yellow bell pepper, finely diced
1/2 Serrano chile pepper, seeded and minced
1/2 teaspoon granulated garlic
1 (15-ounce) can black beans, drained
1 lime, zested and juiced
Salt and freshly cracked black pepper
1 cup grated queso quesadilla (or mozzarella)
1 cup grated pepper jack cheese
1 avocado, halved and pitted
1 (4 foot-long) piece parchment paper
1/2 cup plain yogurt, for garnish
1/4 cup freshly chopped cilantro leaves, for garnish
Curtido Slaw, recipe follows
3 cups finely shredded green cabbage (about 1/2 head)
1 cup finely shredded red cabbage
2 cups peeled and finely grated carrots
3 cups white vinegar
1 cup water
4 to 5 green onions, thinly sliced
1/2 cup (1/2-inch) diced pineapple
1/3 cup (1/2-inch) diced mango
2 tablespoons finely minced pickled jalapeno
1/4 cup lime juice
1/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Steps:

  • In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well. Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled. Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside.
  • In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper. Saute until the onion is translucent, then add the granulated garlic and the beans. Heat through and add the lime zest and juice. Adjust the seasoning with salt and pepper, to taste, and remove from the heat.
  • Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside. Slice the avocado flesh and set aside.
  • Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart. With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter. Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture. Top with the second, plain masa round. Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides.
  • Preheat the oven to 250 degrees F.
  • Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil. With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet. Cook until golden with darkening areas, about 4 to 5 minutes. Brush the exposed side with oil and gently turn over. Transfer the pupusa to a small sheet pan and keep warm in the oven. Repeat with the remaining dough and filling. Arrange the pupusas on a serving platter and serve with plain yogurt, cilantro and Curdito Slaw.
  • Put the cabbage and carrots into a large heat-proof bowl and toss to combine well.
  • In a small saucepan, over medium heat, add the white vinegar and water and bring to a boil. Pour the boiling mixture into the bowl, covering the cabbage and carrots and set aside for 3 to 5 minutes. Drain off the liquid and spin in a salad spinner or drain in a colander, pressing out as much liquid as possible.
  • Return the cabbage to bowl and toss with the remaining ingredients. Let set at room temperature until cool, then refrigerate for 1 hour. Serve as an accompaniment to pupusas or as a side dish. Can be made ahead or canned, if desired.

WIN'S SHRIMP AND SPAGHETTI



Win's Shrimp and Spaghetti image

Quick, easy and a favorite !!!

Provided by 016712

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 45m

Yield 6

Number Of Ingredients 7

12 ounces uncooked spaghetti
1 cup butter
1 tablespoon Creole-style seasoning
1 teaspoon freshly ground black pepper
1 tablespoon teriyaki sauce
1 ½ pounds fresh shrimp, shelled and deveined without tails
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout.
  • Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 43.2 g, Cholesterol 263.7 mg, Fat 34.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 20.2 g, Sodium 877.7 mg, Sugar 2 g

HARVEST POUND CAKE WIN EGGNOG-CRANBERRY GLAZE



HARVEST POUND CAKE WIN EGGNOG-CRANBERRY GLAZE image

Categories     Cake     Egg     Dessert     Bake

Yield 12 - 14 depending on size of slice

Number Of Ingredients 22

Harvest Pound Cake with Eggnog-Cranberry Glaze
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 can (15 ounce) pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
Eggnog-Cranberry Glaze
2 Tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups powdered sugar, sifted
3 - 4 Tablespoons eggnog, homemade or prepared
1/2 cup dried cranberries

Steps:

  • Preheat oven to 325̊ F. Lightly coat a 12-inch Bundt Pan with nonstick cooking spray. In a large bowl combine the flour, the ginger, 2 teaspoons cinnamon, the cloves, 1/4 teaspoon nutmeg, the baking powder and the salt. Whisk to blend. Set aside. Cream the butter and the granulated sugar, at a medium speed, until light and fluffy, about 3 - 4 minutes. Add the eggs, one-at-a-time, beating well after each addition. At a low speed, beat in the pumpkin and 1 teaspoon vanilla until well blended. Gradually add the flour mixture, beating until just incorporated. Spoon batter into prepared pan. Bake until top of cake is light brown and a tester inserted into the center of the cake comes out clean, about 80 - 90 minutes. Remove from oven and set pan on a rack for 20 minutes. Invert cake on a wire rack and cool completely. For the glaze. In a medium bowl combine 2 Tablespoons butter, the cream cheese, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/ 4 teaspoon nutmeg. Beat at a low speed until well blended, about 1 - 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in eggnog until desired consistency. Pour or spoon glaze over top of cooled cake. Sprinkle with cranberries. Let set until glaze is set, about 15 - 20 minutes. Slice and serve.

BIG BILL'S "WIN OR LOSE" CHILI



Big Bill's

Hot and spicy, this delicious chili is not for the faint of heart! Dollop on some sour cream and dive into a steaming bowl - You'll be glad you did!

Provided by Bill Wentz

Categories     Chili

Time 3h30m

Number Of Ingredients 27

3 lb 80/20 ground chuck
3 Tbsp vegetable oil
3 c beef broth
2 can(s) pinto beans (15 oz) rinsed and drained
2 can(s) diced tomatoes (14.5 oz) with juice
1 can(s) tomato paste (6 oz)
1 small can of ro-tel tomato sauce (new)
1 Tbsp sugar
1 Tbsp cider vinegar
1 large onion chopped and diced
1 large jalapeno seeded and chopped
1 medium green bell pepper seeded and chopped
1 small can chopped green chilis
4 tsp minced garlic
4 Tbsp chili powder
2 Tbsp chipotle chili powder
3 Tbsp ground cumin
1 tsp thyme
1 tsp oregano
1 tsp black pepper
2 tsp hot cayenne pepper
TOPPINGS
2 c extra sharp cheddar (grated)
1 c sliced pickled jalapeno
1 large fresh jalapeno seeded and diced
1 pt real sour cream
2 Tbsp yellow or white cornmeal (mixed with warm water to form

Steps:

  • 1. In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef(green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.
  • 2. Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. 10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno ENJOY!!!
  • 3. Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, try to use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: Cooking is a great way to be creative and try new things. Don't be afraid to experiment with different flavors and ingredients.
  • Season your food well: Salt and pepper are essential for bringing out the flavor of your food. Be generous with your seasoning, but be careful not to overdo it.
  • Cook your food properly: Make sure you cook your food to the proper temperature. This will help to ensure that it is safe to eat and that it has the best flavor and texture.
  • Let your food rest: After cooking, let your food rest for a few minutes before serving. This will help the juices to redistribute and the flavors to meld.
  • Garnish your food: A simple garnish can make a big difference in the presentation of your dish. Try using fresh herbs, citrus zest, or edible flowers.

Conclusion:

Cooking is a skill that anyone can learn. With a little practice, you can create delicious and nutritious meals that your family and friends will love. So what are you waiting for? Get started cooking today!

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