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    You are in: Home / E. J. Hilden's Public Recipes
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    5 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!

    Recipe #395374

    Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).

    Recipe #393955

    This is an intense potato soup made from scratch, like all of my recipes. It is savory, thick, creamy, flavorful, and rich. Serve it with hot, buttered baguette or your favorite fresh bread, if you want. I like it served in a gigantic mug, and find it to be perfect for chilly Autumn or Winter days or evenings.

    Recipe #393784

    This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family.

    Recipe #341057

    An outstanding, spicy, very thin marinade for soaking large amounts of beef, chicken, or pork. Also makes an excellent mopping sauce, drizzle, or puddle for your plate. I use this with meat on my CharGriller Smoker (charcoal, folks, and whatever wood works for ya) for smoking and also brush it on while cooking. I also use it for oven roasts and even pan-fried meat. This recipe makes a bunch, so use it and can or jar the rest, then refrigerate it. I threw in the beer suggestions because... well, because it goes well with beer. Enjoy! I hope you like it. PS I will post the Booyah Bayou Blackening Spice Blend and Seasoning Salt Blend recipies shortly... until then use your favorite blends, whatever they may be.

    Recipe #316371


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