4 tablespoons butter -- melted
1/2 pound linguini
6 tablespoons butter
1/2 cup half and half
1 teaspoon cayenne pepper
chopped tomatoes -- for garnish
chopped green onions -- for garnish
Cook linguini until al dente, drain and set aside. Preheat iron frying pan on gas grill at high heat for 20 minutes. Put poultry magic seasoning in shallow bowl. Put melted butter in a second shallow bowl.
Dip chicken first in butter on both sides, then in poultry magic. Place in preheated frying pan and cook 5-6 minutes on each side.
While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper. Heat over medium heat until mixture bubbles. Add linguini. Cover and reduce heat to low. Remove chicken from frying pan and slice into thin
strips. Serve over hot linguini noodes and garnish with tomatoes and green onions.
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* Exported from MasterCook II *
BLINDE VINKEN (BLIND FINCHES)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Ethnic
Amount Measure Ingredient -- Preparation Method
4 Sirloin steaks (3/4 lb each)
3/4 pound Lean ground pork
1/2 cup Fresh bread crumbs
2 tablespoons Fresh parsley -- chopped
2 tablespoons Lemon juice
1 teaspoon Pepper
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 cup Butter
Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick.
Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals. In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches.
Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top.
From Canadian Living Nov/93
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* Exported from MasterCook II *
Braggin'-Rights Chicken-Fried Steak
Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
2 pounds round steak* -- sliced 1/2" thick
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic -- minced
vegetable shortening -- preferably Crisco
*Twice-tenderized by the butcher
In writing this chapter we tried every variation on chicken-fried steak that we could invent, coax from friends, or find in Texas cookbooks. We've included four other great recipes, but this was our personal favorite, the one we fine-tuned to become a family heirloom. Spicier and crunchier than most CFSs, it'll keep any cowboy or cowgirl from roaming the range.
Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the buttermilk, ett, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy.
Place the steaks on separate plates, spoon mashed potatoes next to them, and cover both generously with the gravy.
Serve immediately.
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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
* Exported from MasterCook II *
Braised Beef Cube Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..
Amount Measure Ingredient -- Preparation Method
5 pounds Stew Meat *
1 package Onion Soup Mix
2 each Med. Bay Leaves
2 cans Mushroom Soup
1 can Golden Mushroom Soup **
1 can Celery Soup **
1 quart Water
* Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size of cream soup Preheat oven to 300 degrees F. (150 degrees C). Combine all
ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX.
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* Exported from MasterCook II *
BRAISED BEEF WITH BRANDY & MUSTARD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Low-Cal
Main Dish
Amount Measure Ingredient -- Preparation Method
1 tablespoon Olive oil
1 1/4 pounds Bottom round steak -- trimmed
of fat and membrane
1/2 cup Brandy
2 cups Defatted beef stock
2 tablespoons Coarse-grained mustard
2 tablespoons Provence-style or Dijon -- mustard
1 Bay leaf
4 Shallots -- peeled and thinly
sliced
4 Sun dried tomatoes (not oil -- packed), cut into sl
3 large Garlic cloves -- peeled and
thinly sliced
6 Juniper berries
Freshly ground black pepper -- to taste
Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil. Return meat to the pan, cover tightly and place in the oven. Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and season the sauce with pepper. Cut the meat into thin slices, arrange on platter and spoon the sauce over. Serves 4.
Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate:
14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.
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* Exported from MasterCook II *
Braised Pork Loin for a Feijoada
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork/Ham
Amount Measure Ingredient -- Preparation Method
1 Pork loin (10" cut) -- about 4
Tabasco sauce -- lbs.
1 Lemon
1/4 cup Shortening
1 Clove garlic
1 Bay leaf
Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise until tender, or about 1 1/4 hours.
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* Exported from MasterCook II *
Braised Red Cabbage
Recipe By : Chef Hallman Woods (Southern Living 12-95)
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 Sm Onion -- chopped
1 Clove Garlic -- minced
1/2 Tsp Dried Thyme -- crumbled
1/4 Tsp Celery Seeds
2 Bay Leaves
1/2 Tsp Lemon Rind -- grated
1/2 Tsp Salt
1/4 Tsp Ground White Pepper
2 tbsp Olive Oil
1 1/2 qt Water
1 C Red Wine Vinegar
1/4 C Salt
8 C Head Red Cabbage -- thinly sliced
2 tbsp Red Wine Vinegar
1/4 C Chicken Broth
Cook the first 8 ingredients in olive oil in a large skillet over medium
-high heat, stirring constantly until the onion is tender.
Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and
bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds
and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.
Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.
Posted in KitMail by "S. Schwartz" <honn@icanect.net>.
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Serving Ideas : Hallman suggests pork roast to accompany this dish.
* Exported from MasterCook II *
Brisket And Beans/Cp Or Pressure Cooker
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
3 pounds brisket
1 1/2 pounds green beans
6 potato -- peel/quarter
1/4 teaspoon marjoram -- crumbled
salt & pepper -- to taste
1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.
From the recipe files of Carole Walberg
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* Exported from MasterCook II *
BROWN RICE & LENTIL STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Low-Fat
Amount Measure Ingredient -- Preparation Method
3/4 cup Uncooked brown rice
1/2 cup Dry lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups Chicken broth
14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped
1 tablespoon Cider vinegar
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.
Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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* Exported from MasterCook II *
BROWN RICE & LENTIL STEW (VEGAN)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
3/4 can Brown rice -- uncooked
1/2 cup Dried lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled -- cut
1 tablespoon Cider vinegar
An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�
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* Exported from MasterCook II *
BROWN RICE AND LENTIL STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Low-Fat
Amount Measure Ingredient -- Preparation Method
3/4 cup Uncooked brown rice
1/2 cup Dry lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups Chicken broth
14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped
1 tablespoon Cider vinegar
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.
Each serving provides:
* 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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* Exported from MasterCook II *
BROWN RICE AND LENTIL STEW (VEGAN)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Prodigy
Dec.
Amount Measure Ingredient -- Preparation Method
3/4 can Brown rice -- uncooked
1/2 cup Dried lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled -- cut
1 tablespoon Cider vinegar
An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�
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* Exported from MasterCook II *
Browned and Seasoned Freezer Mix
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
4 pounds Ground beef
2 teaspoons Salt
1 1/2 Large onion -- chopped
3/4 teaspoon Pepper
3 Cloves garlic -- minced
Cook and stir meat, onions and garlic in Dutch oven until meat is brown.
Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small pieces; place in heavy plastic bag or freezer container. Seal securely and label; freeze no longer than 3 months. Use freezer mix in the recipes that call for it. NOTE: You can use this mix in any recipe for drained, seasoned browned ground beef. Each 3 1/2 cups lightly packed frozen mix is the equivalent of 1 pound ground beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2 teaspoon salt and dash of pepper. (If mixture is not frozen, allow 3 cups.)
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* Exported from MasterCook II *
Burgoo
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Main Dish Stews
Amount Measure Ingredient -- Preparation Method
3 pounds Ready to Cook BroilerChicken
2 pounds Beef Shank Cross-cuts
12 cups Water
1 tablespoon Salt
1/4 teaspoon Pepper
6 each Slices Bacon
56 ounces (2 cns) Tomatoes
1 cup Cubed Peeled Potatoes
2 cups Coarsely Chopped Carrots
1 cup Chopped Onion
1 cup Chopped Celery
1 cup Chopped Green Pepper
2 tablespoons Packed Dark Brown Sugar
1/4 teaspoon Crushed Dried Red Pepper
4 each Whole Cloves
1 each Clove Garlic -- Minced
1 each Bay Leaf
4 each Ears Of Fresh Corn
32 ounces (2 cns) Butter Beans
10 ounces Frozen Cut Okra
2/3 cup Unbleached All-purpose Flour
In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken.
Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.
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* Exported from MasterCook II *
BURGUNDY BEEF
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
4 pounds Beef round steak -- 1 in thick
1/4 cup Shortening or bacon fat
5 large Onions -- sliced
1 pound Mushrooms -- sliced
3 tablespoons All-purpose flour
2 teaspoons Marjoram leaves -- chopped
Or
1/4 teaspoon Dried marjoram leaves
1 teaspoon Thyme leaves -- chopped
Or
1/4 teaspoon Dried thyme leaves
2 teaspoons Salt
1/4 teaspoon Pepper
1 cup Beef broth
2 cups Red Burgundy or red wine
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.
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* Exported from MasterCook II *
Cabbage Stew
Recipe By : jagordon@agsm.ucla.edu (Jan)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Very Low Fat
Amount Measure Ingredient -- Preparation Method
1 cabbage head -- coarsely chopped
4 large carrots -- sliced
3 potatoes -- cubed
1 onion -- chopped
5 cloves garlic
1/2 cup white wine -- or veggie broth
1/2 cup water -- or veggie broth
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon white pepper -- or lemon pepper
salt to taste
Put all in large dutch oven, cover and bring to a boil, lower heat and
simmer for about 30 minutes, till all is tender. Optional, add mushrooms,
zuchinni or whatever you like.
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* Exported from MasterCook II *
Cajun BBQ sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
1 pint oil
2 medium onions -- chopped fine
2 green pepper -- chopped fine
5 ribs celery -- chopped fine
2 cloves garlic -- minced
1 can tomato sauce 8 oz
1 can tomato paste 6oz
1/2 cup ketchup
3 tablespoons worcestershire sauce
3 tablespoons mustard
Juice of one lemon
salt, red and black pepper -- to taste
Heat oil in dutch oven; add onions,green peppers, celery and garlic.
Cook until onions are soft. Add remainingingredients and simmer until
vegtables are tender. Add water if to thick. Sauce will seperate; do not
stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty
min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it's delicious on french
bread. Makes 6 cups.
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* Exported from MasterCook II *
California BBQ Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
1/4 cup vegetable oil
1 head garlic seperated into cloves do not peal
1 medium onion -- minced
2 12 ounce tomato paste
36 ounces water
1 1/2 cups brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoons light soy sauce
2 tablespoons liquid Barbecue SmokeAE
2 tablespoons cayenne
1 tablespoon black pepper
chichen ribs ect.
In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup of
oil over high heat until it boils. Add the garlic cloves, cover, and cook for
one minute. Remove the garlic from the oil and set aside to cool.Then peel
them by squeezing the cloves out of thier skins, and mince them finely. Add
the onion, lower heat to med. and saute until it starts to caramelize, about
10 min., stirring frequently. Add the garlic and remaining ingredients
(except meat) to the dutch oven. Bring to a boil, then reduce heat to low.
Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occassionally.
Salt meat if desired. Do not marinate it in the sauce. Instead, cook it
slowly over some aromatic charcoal like mesquite, basting with sauce only
once at the very end. Serve the meat with a generous spoonful of sauce on top
and place any extra sauce on table for dipping and sopping. makes 4 cups.
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* Exported from MasterCook II *
Carne Gisada Con Papas (Meat & Potatoes)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 each Large Clove Garlic -- Smashed
Water
Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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* Exported from MasterCook II *
CARNE GISADA CON PAPAS - MEAT AND POTATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 Large Clove Garlic -- Smashed
Water
Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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* Exported from MasterCook II *
Carne Guisada Con Papas (Meat & Potatoes)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
3 Pounds Round Steak -- 1/2" Thick
2 Pounds Potatoes
8 Ounces Tomato Sauce
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground Pepper
1/2 Teaspoon Ground Cumin
1 Each Large Clove Garlic -- Smashed
Water
Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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Nutr. Assoc. : 139 1180 0 0 161 491 620 0
* Exported from MasterCook II *
Carnero En Adobe - Tangy Braised Lamb Shanks
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb Mexican
Amount Measure Ingredient -- Preparation Method
2 Ancho chilies
3/8 teaspoon Oregano
1 cup Boiling water
1/2 teaspoon Cumin
2 tablespoons Vegetable oil
28 ounces Tomato -- whole peeled
4 Lamb shanks
3/4 cup Beef stock
2 medium White onions -- halved
4 Bay leaf
1/3 cup Raisins
1 tablespoon Cider vinegar
2 tablespoons Piloncillo -- Mexican hard
Romaine lettuce -- shredded
Black olives -- pitted
4 cups Garlic -- minced
1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate.
Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.
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* Exported from MasterCook II *
CARNERO EN ADOBE--TANGY BRAISED LAMB SHANKS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish American
Meats Fruits
Amount Measure Ingredient -- Preparation Method
2 each Ancho chilies
1 cup Boiling water
2 tablespoons Vegetable oil
4 each Lamb shanks -- (about 1 lb ea
2 each Med White onions -- cut lengt
1/3 cup Raisins
2 tablespoons Piloncillo -- mexican hard su
4 cups Garlic -- minced
3/8 teaspoon Oregano
1/2 teaspoon Cumin
28 ounces Tomato -- whole peeled undrai
3/4 cup Beef stock
4 each Bay leaf
1 tablespoon Cider vinegar
Romaine lettuce -- shredded
Black olives -- pitted
1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins.
or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm.
Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.
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* Exported from MasterCook II *
CASHEW AND TOMATO BROWN RICE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Starch Rice
Amount Measure Ingredient -- Preparation Method
3 tablespoons Sun Dried Tomato OIL -- or olive oil
2 Onions -- chopped
3 Garlic Cloves -- chopped
3 Ribs of Celery -- chopped
2 Carrots; peeled -- shredded
1 1/2 cups Brown Rice
12 Sun Dried Tomatoes -- packed in oil, drain
chopped
1 can Tomatoes; 28oz Can -- chopped
their juice
2 cups Vegetable Stock
Peel of 2 lemons -- grated
white attached
Juice of 2 Lemons
1 cup Cashews -- coarsely chopped
1/4 cup Basil -- chopped
Salt and Pepper to taste
In a large Dutch oven, heat the sun dried tomato oil until fairly hot.
Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften.
Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.
Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.
Cover and simmer for 20 minutes.
Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.
Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Season to taste with salt and pepper.
Mike and Karen Stock 3/12/95 Comment, grate the carrot large, and mince the garlic fine.
Brown the onions well but do not blacken....
This is a keeper. It would work with peanuts, I think......
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* Exported from MasterCook II *
CHALUPA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Entrees Mexican
Crockpot
Amount Measure Ingredient -- Preparation Method
1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion -- chopped
2 Garlic cloves -- minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers -- chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
NOTES:
* A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).
: Difficulty: Easy.
: Time: 5 minutes preparation, 5-6 hours cooking.
: Precision: no need to measure.
: Jeff Lichtman : Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
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* Exported from MasterCook II *
Charlie's Stuffed Pork Roast
Recipe By : Clebert/AOL
Serving Size : 1 Preparation Time :0:00
Categories : Peppers Pork
Amount Measure Ingredient -- Preparation Method
1 5 pound Fresh Picnic Pork Roast
4 Large Onions -- chopped
4 Large Bell Peppers -- chopped
1/2 stalk Celery -- chopped
1 bunch Green onions, cut up, reserving 5-6 -- green stal
ks
to taste salt
2 tablespoons Soy sauce
1/4 teaspoon Louisiana Hot Sauce
1/4 cup Olive oil
1 head Garlic
2 tablespoons Kitchen Bouquet
1 cup Cold Water
4 tablespoons Cornstarch
MYSEASONING MIX
*6 T GRANULATED GARLIC *6 T DRIED CHIVES *6 T PARSLEY FLAKES *6 T RES
TAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR 1- Mix MYSEASONING and equal amount of Salt(or reduce amount if desired)
. Peel and cut up the garlic to create longer slender pieces, about 1/2 c
love each. Pierce the roast with a kitchen knife straight in, to create c
hannels to the bone, about 2-1/2 to 3 in. apart, all over the roast. You
should be able to push your finger into the roast to the bottom of each
channel clear to the bone.
2- Stuff each deep channel by first pushing your finger or some other ute
nsil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or 3 pieces of garlic, and an optional green onion top if desired. (The gr
een onion produces a pronounced difference in the finished product, so i
t is a matter of taste. Personally, I prefer the roast without, but som
e don't, so don't be afraid to try it.) 3- Once the roast is fully stuffe
d inside, place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL A
ND and sear the outside all over, turning it until all sides are seared well. Sprinkle the entire outside of the roast with a generous coating of MYSEASONING, Pour the cut up onions, bell pepper and celery into the p
ot and lift the roast onto the top of this bed of vegetables (or place o
n a roasting rack in the bottom of the pan), cover tightly and turn the f
ire down to low simmer on top of the stove OR place the roaster or Dutch oven inside a 275F oven and cook until a meat thermometer shows pork well
done, (about 20mins) per pound-this varies very widely so uthis gravy over freshly steamed r
ice.
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* Exported from MasterCook II *
CHEDDAR PAELLA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
OZBURN (HBWK07A)
12 small Clams in shell
2 pounds Shrimp; shell -- devein
4 tablespoons Olive oil
1 tablespoon Butter
1 cup Long grain rice
1 teaspoon Salt
1 Bay leaf
1 Chicken bouillon cube
20 milliliters Garlic -- finely chopped
2 medium Onions -- finely chopped
2 Green peppers -- chop fine
2 large Tomatoes -- peel
1/2 cup Pimiento-stuffed olives -- sliced
2 teaspoons Paprika
1/8 teaspoon Cayenne
1 1/2 cups Cheddar cheese -- grated
Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups water; bring to boiling, add shrimp and cook over high heat, covered, for 5 minutes. Remove from heat; pour off shellfish liquid to make 2 1/4 cups; set aside clams and shrimp in remaining broth; keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice and stir to coat well.
Add reserved 2 1/4 cups liquid, salt, bay leaf and bouillon cube; bring to boiling, reduce heat, and simmer, covered, without stirring, for 25 minutes.
Pre-heat oven to 375~; meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and green pepper until green pepper is tender, about 10 minutes. Chop tomatoes; add to sauteed vegetables with olives, paprika and cayenne; cook 5 minutes longer; keep warm.
Drain shellfish and add with rice to tomato mixture; stir gently to blend; turn into paella pan or shallow, 4 quart casserole; sprinkle cheese over top of all; bake 10-15 minutes, or until cheese is melted and bubbly. (wrv)
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* Exported from MasterCook II *
Cheese Stuffed Red Peppers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Low Fat
Cheese
Amount Measure Ingredient -- Preparation Method
1/2 pound Ground turky breast
1 teaspoon Garlic -- minced
3 Red peppers -- large
4 cups Water
8 ounces FF Pepper Jack Cheese, HC -- shredded
3/4 cup Cooked borwn rice
3/4 cup Cooked wild rice
1/3 cup Green onions -- sliced
2 ounces Pimiento -- choped
1/8 teaspoon Cayenne pepper
Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1 c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture. Loosely stuff each pepper half. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking until cheese melts. 6 servings, each 176 calories, 26 g protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg sodium.
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* Exported from MasterCook II *
CHEESE-FRIED CHICKEN BREASTS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
1/2 cup Flour
Flour for dusting chicken
4 ounces Dark beer or stout
2 Egg whites
1/2 teaspoon Salt -- or as desired
1/4 teaspoon Ground black pepper
1 large Onion -- finely diced
1 tablespoon Cooking oil
6 Plum tomatoes -- -=OR=-
peeled tomatoes -- drained
2 Dried poblano chili peppers -- =OR=-
1 tablespoon -Chili powder
1 teaspoon Ground cumin
1/4 cup Whipping cream
2 large Boneless chicken breasts -- split
4 slices Sharp jack or Cheddar cheese
Salt and pepper
1/2 cup Frying oil
PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.
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* Exported from MasterCook II *
Chicken & Dumplings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
6 1/2 cups Water Divided
1/2 teaspoon Pepper
4 (8 Oz.) Chicken Breast
1 teaspoon Lemon Juice
Halves
4 Drops Hot Sauce
1 1/2 cups Sliced Mushrooms
10 milliliters Garlic Minced
3/4 cup Diced Carrots
1 1/4 cups + 2 T. Flour -- Divided
2 tablespoons Chopped Onion
1 teaspoon Baking Powder
3/4 teaspoon Poultry Seasoning
1/2 cup Skim Milk
1/2 teaspoon Salt
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82
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* Exported from MasterCook II *
Chicken Acapulco
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry
Hot Sausages
Amount Measure Ingredient -- Preparation Method
4 pounds Frying chicken pieces
1 tablespoon Vegetable oil
3 Carrots -- diced
1 Onion -- minced
7 Inch zucchini -- diced
2 Cloves garlic -- minced
1/4 cup Raisins
6 Peppercorns
3 Whole jalapeno peppers
1/2 pound Chorizo sausage
Garnish:
2 cups Chicken broth
1 Whole orange -- halved and
10 ounces Can tomatoes and green
sliced
In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.
Serves 6 to 8
Source: [Miriam B. Loo's Meal In One Favorites]
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* Exported from MasterCook II *
Chicken And Dumplings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
***CHICKEN STEW***
4 pounds Chicken cut into pieces
3 cups Water
2 cups Strong chicken broth
1 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Cayenne pepper
1 Garlic clove -- minced
1 1/2 Celery ribs
1 large Onion -- halved
2 tablespoons Parsley -- chopped
***DUMPLINGS***
2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
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