Rigatoni Chili Bake
1 16oz. pkg Rigatoni (or Mostaccioli or Rotini)
1 ½ lbs. Ground beef (or ground Italian sausage)
1 large onion, chopped
1 19oz. can of tomato puree
1 15 ½ oz. can red kidney beans, drained
1 4 oz. can chopped green chiles (hot or mild)
3 tablespoons chili powder
1 ½ cups water
1 8 oz. pkg. shredded cheddar cheese
Prepare Rigatoni according to package directions. Drain and set aside.
Brown beef in skillet, breaking up as it browns. Drain. Add chopped onion and sauté until tender. Remove from heat. Mix meat and onion with all remaining ingredients, except the cheese. Pour mixture into a 13” x 9” x 2” baking pan and sprinkle with cheese. Bake at 350° F for 30 to 40 mnutes, or until thoroughly heated. Refrigerate any leftovers.
Makes 8 servings.
File #R220 D 5 C 4
Sunday, May 31, 2009
Rigatoni Chicken Bake
Rigatoni Chicken Bake
1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)
4 cups hot water
4 chicken bouillon cubes
6 tablespoons margarine
6 tablespoons all-purpose flour
1 teaspoon paprika
1/8 teaspoon black pepper
4 cups diced, cooked chicken
1 tablespoon parsley flakes
5 slices American cheese
Preheat oven to 350° F
Prepare Rigatoni according to package directions. Drain and set aside.
Dissolve bouillon cubes in hot water and set aside.
In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.
Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.
Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.
Makes 6 to 8 servings.
File #R221 D 5 C 4
1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)
4 cups hot water
4 chicken bouillon cubes
6 tablespoons margarine
6 tablespoons all-purpose flour
1 teaspoon paprika
1/8 teaspoon black pepper
4 cups diced, cooked chicken
1 tablespoon parsley flakes
5 slices American cheese
Preheat oven to 350° F
Prepare Rigatoni according to package directions. Drain and set aside.
Dissolve bouillon cubes in hot water and set aside.
In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.
Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.
Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.
Makes 6 to 8 servings.
File #R221 D 5 C 4
Confetti Pasta
Confetti Pasta
2 cups frozen corn, thawed
1 lb. fully cooked chicken, cut into strips or chunks
1 Red Bell pepper, chopped
1 Green Bell pepper, chopped
¾ cup chopped red onion
1 ½ cups whipping cream
2 tablespoons chili powder
¼ teaspoon black pepper
1 16oz. pkg Angel Hair pasta, cooked and drained.
2 tomatoes, peeled and chopped
Coat a large skillet with vegetable cooking spray. Saute corn, chicken, bell peppers and onion over medium heat for about 5 minutes, or until tender. Transfer mixture to a bowl and keep warm.
To the same skillet, add cream, chili powder, and pepper. Bring to a boil; boil for 5 minutes, or until cream has slightly thickened, stirring occasionally.
Pour over pasta and toss well. Spoon the chicken mixture over pasta. Sprinkle with chopped tomatoes.
Makes 6 servings.
File #R222 D 5 C 4
2 cups frozen corn, thawed
1 lb. fully cooked chicken, cut into strips or chunks
1 Red Bell pepper, chopped
1 Green Bell pepper, chopped
¾ cup chopped red onion
1 ½ cups whipping cream
2 tablespoons chili powder
¼ teaspoon black pepper
1 16oz. pkg Angel Hair pasta, cooked and drained.
2 tomatoes, peeled and chopped
Coat a large skillet with vegetable cooking spray. Saute corn, chicken, bell peppers and onion over medium heat for about 5 minutes, or until tender. Transfer mixture to a bowl and keep warm.
To the same skillet, add cream, chili powder, and pepper. Bring to a boil; boil for 5 minutes, or until cream has slightly thickened, stirring occasionally.
Pour over pasta and toss well. Spoon the chicken mixture over pasta. Sprinkle with chopped tomatoes.
Makes 6 servings.
File #R222 D 5 C 4
Tiramisu
Tiramisu
Ingredients
· EGG YOLKS, 8
· SUGAR, 1 cup
· MILK, 1/4 cup
· WHIPPING CREAM, 2 cups
· NEUFACHATEL CHEESE, 8 oz.
· RICOTTA CHEESE, 8 oz.
· HAZELNUT-BLEND COFFEE, 2 cups brewed and cooled
· AMARETTO, 1/4 cup
· LADYFINGERS, 50
· BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
· COCOA POWDER for sifting
Directions
1. Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended.
2. Heat to a boil over medium heat, stirring constantly.
3. Refrigerate and cool.
4. Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.
5. Mix the cheeses together until well blended.
6. Add remaining ½ cup of sugar.
7. Stir in the yolk mixture.
8. Then fold in the whipping cream.
9. Combine the coffee and Amaretto in a large mixing bowl.
10. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.
11. Sprinkle with half the chocolate.
12. Cover with half of the cheese mixture.
13. Add another layer of dipped ladyfingers.
14. Sprinkle with chocolate and finish with the cheese mixture.
15. Sift cocoa powder over the top and garnish with coarsely grated chocolate.
16. Refrigerate overnight for best flavor.
File #R219 D-5 C-6
Ingredients
· EGG YOLKS, 8
· SUGAR, 1 cup
· MILK, 1/4 cup
· WHIPPING CREAM, 2 cups
· NEUFACHATEL CHEESE, 8 oz.
· RICOTTA CHEESE, 8 oz.
· HAZELNUT-BLEND COFFEE, 2 cups brewed and cooled
· AMARETTO, 1/4 cup
· LADYFINGERS, 50
· BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
· COCOA POWDER for sifting
Directions
1. Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended.
2. Heat to a boil over medium heat, stirring constantly.
3. Refrigerate and cool.
4. Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.
5. Mix the cheeses together until well blended.
6. Add remaining ½ cup of sugar.
7. Stir in the yolk mixture.
8. Then fold in the whipping cream.
9. Combine the coffee and Amaretto in a large mixing bowl.
10. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.
11. Sprinkle with half the chocolate.
12. Cover with half of the cheese mixture.
13. Add another layer of dipped ladyfingers.
14. Sprinkle with chocolate and finish with the cheese mixture.
15. Sift cocoa powder over the top and garnish with coarsely grated chocolate.
16. Refrigerate overnight for best flavor.
File #R219 D-5 C-6
Homemade Lady Fingers
Homemade Lady Fingers
2 tablespoons butter (no substitutes)
¾ cup plus 2 tablespoons sifted all-purpose flour
4 egg yolks
4 egg whites, beaten until stiff
½ cup sugar
pinch of salt
1 teaspoon vanilla
powdered sugar for dusting
Preheat oven to 350° F
Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons flour. Mark parallel lines in the flour across the width of the baking sheets, about 4 inches apart.
Put the egg yolks and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
Add the beaten egg whites, remaining ¾ cup flour, salt and vanilla. Fold to mix thoroughly so the mixture is smooth.
Fill a large pastry bag with a ¾-inch plain tube, with the mixture. Pipe mixture about 4 ½ inches in length on to the baking sheets, using the lines as a guide.
Dust the ladyfingers with powdered sugar and bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.
File #R223 D 5 C 9
2 tablespoons butter (no substitutes)
¾ cup plus 2 tablespoons sifted all-purpose flour
4 egg yolks
4 egg whites, beaten until stiff
½ cup sugar
pinch of salt
1 teaspoon vanilla
powdered sugar for dusting
Preheat oven to 350° F
Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons flour. Mark parallel lines in the flour across the width of the baking sheets, about 4 inches apart.
Put the egg yolks and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
Add the beaten egg whites, remaining ¾ cup flour, salt and vanilla. Fold to mix thoroughly so the mixture is smooth.
Fill a large pastry bag with a ¾-inch plain tube, with the mixture. Pipe mixture about 4 ½ inches in length on to the baking sheets, using the lines as a guide.
Dust the ladyfingers with powdered sugar and bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.
File #R223 D 5 C 9
Italian Stuffed French Bread
ITALIAN STUFFED FRENCH BREAD
1 loaf unbaked French bread (See note below)
Filling:
½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced
1. Preheat oven to 400.
2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.
3. With a sharp, wet knife, slit top of bread almost halfway through.
4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.
5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.
NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.
File#R53
1 loaf unbaked French bread (See note below)
Filling:
½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced
1. Preheat oven to 400.
2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.
3. With a sharp, wet knife, slit top of bread almost halfway through.
4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.
5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.
NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.
File#R53
Melech's Alfredo Sauce
Melech’s Alfredo Sauce
4 tablespoons all-purpose flour
4 tablespoons butter (no substitutes)
2 cups heavy cream
1 cup grated parmesan cheese
½ teaspoon each, of: basil; oregano; thyme; rosemary;
marjoram; and garlic powder
Melt the butter in a large saucepan. Stir in the flour and heat until bubbly. Slowly stir in cream, parmesan cheese, and seasonings.
Heat over medium heat, stirring constantly for 5 to 7 minutes, or until thick.
Serve over pasta.
File #R224 D 5 C 4
4 tablespoons all-purpose flour
4 tablespoons butter (no substitutes)
2 cups heavy cream
1 cup grated parmesan cheese
½ teaspoon each, of: basil; oregano; thyme; rosemary;
marjoram; and garlic powder
Melt the butter in a large saucepan. Stir in the flour and heat until bubbly. Slowly stir in cream, parmesan cheese, and seasonings.
Heat over medium heat, stirring constantly for 5 to 7 minutes, or until thick.
Serve over pasta.
File #R224 D 5 C 4
Friday, May 15, 2009
Tomato Enchilada Bake
TOMATO ENCHILADA BAKE
3 cups cooked chicken meat1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives,drained (optional)
DIRECTIONS:
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
File #R218 D-4 C-4
3 cups cooked chicken meat1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives,drained (optional)
DIRECTIONS:
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
File #R218 D-4 C-4
Spanish Rice
Spanish Rice
Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.
Serves 4 to 6.
File #R217 D-4 C-5
Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.
Serves 4 to 6.
File #R217 D-4 C-5
Arroz con Pollo
Arroz Con Pollo
Ingredients
Chicken
· 3 Tbsp olive oil
· 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
· 1/2 cup of flour for dredging
· Salt
· Freshly ground black pepper
· Paprika
Rice
· 2 tablespoons olive oil (can use up to 1/4 cup)
· 1 medium yellow onion, chopped
· 1 garlic clove, minced
· 2 cups of medium or long-grain white rice
· 3 cups* chicken stock
· 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
· Pinch of oregano
· 1 teaspoon salt/li>
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
File #R215 D-4 C-4
Ingredients
Chicken
· 3 Tbsp olive oil
· 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
· 1/2 cup of flour for dredging
· Salt
· Freshly ground black pepper
· Paprika
Rice
· 2 tablespoons olive oil (can use up to 1/4 cup)
· 1 medium yellow onion, chopped
· 1 garlic clove, minced
· 2 cups of medium or long-grain white rice
· 3 cups* chicken stock
· 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
· Pinch of oregano
· 1 teaspoon salt/li>
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
File #R215 D-4 C-4
Guisado de Res
Guisado de Res
2-1/2 pounds boneless beef chuck roast, fat and gristle removed
1/2 cup all purpose flour
Salt and freshly ground pepper to taste
Bacon grease, lard, or shortening
Beef stock or water or a combination
1 large onion, chopped
2-3 cloves garlic, minced
1 cup celery, chopped
2 cups carrots, chopped
2-3 serrano chilies, seeded and chopped fine
2 cups potatoes (about two large russets), peeled and cubed
15-ounce can of peeled, chopped tomatoes
1/2 cup chopped cilantro leaves
1-2 teaspoons ground cumin (optional)
Extra fresh cilantro for garnish (optional)
Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat grease or lard or oil in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)
File #R216 D-4 C-4
2-1/2 pounds boneless beef chuck roast, fat and gristle removed
1/2 cup all purpose flour
Salt and freshly ground pepper to taste
Bacon grease, lard, or shortening
Beef stock or water or a combination
1 large onion, chopped
2-3 cloves garlic, minced
1 cup celery, chopped
2 cups carrots, chopped
2-3 serrano chilies, seeded and chopped fine
2 cups potatoes (about two large russets), peeled and cubed
15-ounce can of peeled, chopped tomatoes
1/2 cup chopped cilantro leaves
1-2 teaspoons ground cumin (optional)
Extra fresh cilantro for garnish (optional)
Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat grease or lard or oil in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)
File #R216 D-4 C-4
Wednesday, May 6, 2009
Chicken Primavera
CHICKEN PRIMAVERA
1 lb. chicken, cut into strips ( * see note at bottom )
2 Carrots, thinly sliced
1 Zucchini, thinly sliced
1/4 c Finely chopped onion
1 Garlic clove, minced
6 tbs Olive oil, divided
1 9 oz package linguini,
-cooked
1/2 cup Grated parmesan cheese
2 tbs Lemon juice
1/4 tsp White pepper
1. In a large skillet, cook chicken, carrots, zucchini, onion and garlic in 3
Tbsps olive oil until vegetables are crisp and tender.
2. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive
oil, and lemon juice until well coated. Serve immediately.
( * ) NOTE: You may use 1 lb. of Chicken, or Turkey, or Ham as a substitute.
File #R-214 D 4 – C 4
1 lb. chicken, cut into strips ( * see note at bottom )
2 Carrots, thinly sliced
1 Zucchini, thinly sliced
1/4 c Finely chopped onion
1 Garlic clove, minced
6 tbs Olive oil, divided
1 9 oz package linguini,
-cooked
1/2 cup Grated parmesan cheese
2 tbs Lemon juice
1/4 tsp White pepper
1. In a large skillet, cook chicken, carrots, zucchini, onion and garlic in 3
Tbsps olive oil until vegetables are crisp and tender.
2. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive
oil, and lemon juice until well coated. Serve immediately.
( * ) NOTE: You may use 1 lb. of Chicken, or Turkey, or Ham as a substitute.
File #R-214 D 4 – C 4
Breakfast Burritos
BREAKFAST BURRITOS
1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa
Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.
NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).
File #R211 – D4 – C8
1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa
Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.
NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).
File #R211 – D4 – C8
Spiced Apples
SPICED APPLES
½ Cup butter or margarine
8 Large Granny Smith Apples, peeled, cored and sliced.
(or any very tart, firm apples)
1½ Cups sugar
½ Cup Dark Brown Sugar
1½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 4oz. pkg. Chopped Walnuts
Melt butter in a large skillet on med-high heat. Add Apples and all remaining ingredients. Stir. Sauté for 15 to 20 minutes, or until apples are tender, but not soggy.
Makes 8 servings.
File #R207 – D4 – C5
½ Cup butter or margarine
8 Large Granny Smith Apples, peeled, cored and sliced.
(or any very tart, firm apples)
1½ Cups sugar
½ Cup Dark Brown Sugar
1½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 4oz. pkg. Chopped Walnuts
Melt butter in a large skillet on med-high heat. Add Apples and all remaining ingredients. Stir. Sauté for 15 to 20 minutes, or until apples are tender, but not soggy.
Makes 8 servings.
File #R207 – D4 – C5
Three-Bean Salad
Three Bean Salad
· 1 (15 ounce) can green beans
· 1 pound wax beans
· 1 (15 ounce) can kidney beans, drained and rinsed
· 1 onion, sliced into thin rings
· 3/4 cup white sugar
· 2/3 cup distilled white vinegar
· 1/3 cup vegetable oil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon celery seed
DIRECTIONS
1. Mix together green beans, wax beans, kidney beans, and onion.
2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.
3. Pour over bean mixture. Let set in refrigerator overnight.
File # R204 / D4 / C3
· 1 (15 ounce) can green beans
· 1 pound wax beans
· 1 (15 ounce) can kidney beans, drained and rinsed
· 1 onion, sliced into thin rings
· 3/4 cup white sugar
· 2/3 cup distilled white vinegar
· 1/3 cup vegetable oil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon celery seed
DIRECTIONS
1. Mix together green beans, wax beans, kidney beans, and onion.
2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.
3. Pour over bean mixture. Let set in refrigerator overnight.
File # R204 / D4 / C3
Melech's Chocolate Eclaire Cake
Melech’s Chocolate Éclair Cake
1 Box Graham Crackers
2 small boxes of French Vanilla Instant Pudding Mix
1 8oz. container of Cool Whip
1 Can Dark Chocolate Frosting
Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.
NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.
File#R201 – D4 – C6
1 Box Graham Crackers
2 small boxes of French Vanilla Instant Pudding Mix
1 8oz. container of Cool Whip
1 Can Dark Chocolate Frosting
Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.
NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.
File#R201 – D4 – C6
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