GREEK GYRO MEAT
1 lb. ground lamb
½ cup very finely chopped onion
2 tsp. minced garlic
¾ tsp. salt (preferably sea salt)
½ tsp. dried ground marjoram
½ tsp. dried ground rosemary
¼ tsp. black pepper
Mix everything together and let sit in the refrigerator for 1-2 hours. Blend in food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat).
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325^ it should be a bit dry.
Sauce: Tzatziki is made with 500mi. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic.
Mix together and let sit in the refrigerator until ready to use. This is an extremely traditional recipe, and might be a bit sharp so you might want to halve the garlic.
Wayne formerly with Feller’s Meat in Clearfield, Utah also say’s that a traditional gyro should be made with at least 50% ground lamb and the rest beef. The best ground to use is one with a high fat content (this is so that during the remix it binds and keeps it’s shape well). The main flavoring ingredients should always be garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and rosemary are similar to oregano and thyme in flavoring (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced gyro uses oregano, not to mention garlic and onion powder, but we use fresh minced garlic and onions
Friday, February 27, 2009
Thursday, February 26, 2009
STEPHEN’S CHOCOLATE CHIP COOKIES
STEPHEN’S CHOCOLATE CHIP COOKIES
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
Wednesday, February 25, 2009
R.B. MILLER’S GYRO MEAT
R.B. MILLER’S GYRO MEAT
1 lb. ground beef chuck (80% lean)
1 lb. boneless lamb chops, cubed
1 cup minced onion
4 tsp. minced garlic
1 tsp. ground marjoram
1-1/2 tsp. ground rosemary
2 tsp. sea salt
1 tsp. black pepper
Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. Place the onion, garlic, marjoram, rosemary, salt and pepper in a food processor, and pulse until finely ground. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7-inch loaf pan. Wrap tightly with plastic wrap and refrigerate over night’
Preheat oven to 325^’.
Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140^, about 1 hour. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165^ 15 to 30 minutes more. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.
Yield: 8 servings.
1 lb. ground beef chuck (80% lean)
1 lb. boneless lamb chops, cubed
1 cup minced onion
4 tsp. minced garlic
1 tsp. ground marjoram
1-1/2 tsp. ground rosemary
2 tsp. sea salt
1 tsp. black pepper
Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. Place the onion, garlic, marjoram, rosemary, salt and pepper in a food processor, and pulse until finely ground. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7-inch loaf pan. Wrap tightly with plastic wrap and refrigerate over night’
Preheat oven to 325^’.
Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140^, about 1 hour. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165^ 15 to 30 minutes more. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.
Yield: 8 servings.
Tuesday, February 24, 2009
POTATO and SAUSAGE SOUP
POTATO and SAUSAGE SOUP
½ gallon of diced potatoes
1 pound pork sausage
2 cups whole milk
2-3 Tbsp. flour
Salt and black pepper to taste
Wash, peel and dice potatoes into a large pot. Cook the potatoes with salt and pepper and enough water to cover the potatoes. While the potatoes are cooking, crumble the sausage and fry until done. When the potatoes are tender add the sausage and grease and about 1-1/2 cups milk to the pot and bring potato mixture to a boil. Mix the flour with the remaining ½ cup milk and pour into the potatoes. If desired add more salt and black pepper to taste. Continue to cook the potatoes until the soup is the desired thickness.
½ gallon of diced potatoes
1 pound pork sausage
2 cups whole milk
2-3 Tbsp. flour
Salt and black pepper to taste
Wash, peel and dice potatoes into a large pot. Cook the potatoes with salt and pepper and enough water to cover the potatoes. While the potatoes are cooking, crumble the sausage and fry until done. When the potatoes are tender add the sausage and grease and about 1-1/2 cups milk to the pot and bring potato mixture to a boil. Mix the flour with the remaining ½ cup milk and pour into the potatoes. If desired add more salt and black pepper to taste. Continue to cook the potatoes until the soup is the desired thickness.
Monday, February 23, 2009
CHILI COLORADO
CHILI COLORADO
"Saw this recipe and it looked interesting. This is what they say about Colorado Chili. it means chunks of beef, not PORK! It is not a "Mexican" version of American style chili. It is not a thick, hearty type of chili with chunks of vegetables. If you ever have had Colorado Chili in a real Mexican restaurant, you know it is just chunks of beef in a red sauce.
2-3 lbs. beef shoulder, cut into 1" cubes
½ cup flour
4 Tbsp. oil
5 tsp. chili powder
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. onion powder
6 oz. tomato paste
2 cups water
salt and pepper
Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off excess. Don’t skip this step because the flour also helps to thicken the sauce at the end.
Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because the color equals flavor.
Pour in all the spices, the tomato paste, and water. Bring this to a simmer; season with salt and pepper, and cook low and slow for about 1-1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
Serve it just by itself with Mexican rice and refried beans or use it as a burrito filling.
Yield: Serves 6
"Saw this recipe and it looked interesting. This is what they say about Colorado Chili. it means chunks of beef, not PORK! It is not a "Mexican" version of American style chili. It is not a thick, hearty type of chili with chunks of vegetables. If you ever have had Colorado Chili in a real Mexican restaurant, you know it is just chunks of beef in a red sauce.
2-3 lbs. beef shoulder, cut into 1" cubes
½ cup flour
4 Tbsp. oil
5 tsp. chili powder
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. onion powder
6 oz. tomato paste
2 cups water
salt and pepper
Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off excess. Don’t skip this step because the flour also helps to thicken the sauce at the end.
Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because the color equals flavor.
Pour in all the spices, the tomato paste, and water. Bring this to a simmer; season with salt and pepper, and cook low and slow for about 1-1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
Serve it just by itself with Mexican rice and refried beans or use it as a burrito filling.
Yield: Serves 6
EASY RED BEANS and RICE
EASY RED BEANS and RICE
2 cups water
1 cup uncooked rice
1 (16-oz.) package turkey kielbasa
cut diagonally into ¼-inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15-oz.) cans canned kidney beans, drained
1 (16-oz.) can whole peeled tomatoes, chopped
½ tsp. dried oregano
salt to taste
½ tsp. pepper.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic, sauté until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Yield: 8 servings.
2 cups water
1 cup uncooked rice
1 (16-oz.) package turkey kielbasa
cut diagonally into ¼-inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15-oz.) cans canned kidney beans, drained
1 (16-oz.) can whole peeled tomatoes, chopped
½ tsp. dried oregano
salt to taste
½ tsp. pepper.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic, sauté until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Yield: 8 servings.
AUTHENTIC LOUISIANA RED BEANS & RICE
AUTHENTIC LOUISIANA RED BEANS & RICE
1 lb. dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper chopped
2 Tbsp. minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ tsp. cayenne pepper
1 tsp. dried thyme
¼ tsp. dried sage
1 Tbsp. dried parsley
1 tsp. Cajun seasoning
1 lb. andouille sausage, sliced
4 cups water
2 cups long grain rice
Rinse beans and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3-4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2-1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Yield: 8 servings.
1 lb. dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper chopped
2 Tbsp. minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ tsp. cayenne pepper
1 tsp. dried thyme
¼ tsp. dried sage
1 Tbsp. dried parsley
1 tsp. Cajun seasoning
1 lb. andouille sausage, sliced
4 cups water
2 cups long grain rice
Rinse beans and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3-4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2-1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Yield: 8 servings.
CHICKEN BREASTS with BALSAMIC
CHICKEN BREASTS with BALSAMIC
VINEGAR and GARLIC
4 skinless, boneless chicken breasts
salt and pepper to taste
¾ lb. fresh mushrooms, sliced
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ tsp. dried thyme
1 Tbsp. butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breast in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breast and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour the mushroom sauce mixture over the chicken and serve.
Yield: 4 servings.
VINEGAR and GARLIC
4 skinless, boneless chicken breasts
salt and pepper to taste
¾ lb. fresh mushrooms, sliced
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ tsp. dried thyme
1 Tbsp. butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breast in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breast and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour the mushroom sauce mixture over the chicken and serve.
Yield: 4 servings.
CREAMED BROCCOLI with PARMESAN
CREAMED BROCCOLI with PARMESAN
"This is a satisfying chunky side dish, dolled
up with Parmesan and lemon"
1 bunch broccoli (1/4 lbs.)
1 cup heavy cream
2 garlic cloves, smashed and peeled
¼ tsp. grated nutmeg
3 Tbsp. grated Parmesan1/2 tsp. fresh lemon
Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1-1/2 tsp. salt for every 4-qts.water) until just tender, 4-6 minutes. Drain in a colander and run under cold water to stop cooking.
Simmer cream, garlic, nutmeg, 1/4 tsp. salt and 1/8 tsp. pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
Remove from heat and stir in Parmesan and lemon
Note: Broccoli can be boiled 1 day in ahead and chilled.
Yield: Serves 4.
"This is a satisfying chunky side dish, dolled
up with Parmesan and lemon"
1 bunch broccoli (1/4 lbs.)
1 cup heavy cream
2 garlic cloves, smashed and peeled
¼ tsp. grated nutmeg
3 Tbsp. grated Parmesan1/2 tsp. fresh lemon
Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1-1/2 tsp. salt for every 4-qts.water) until just tender, 4-6 minutes. Drain in a colander and run under cold water to stop cooking.
Simmer cream, garlic, nutmeg, 1/4 tsp. salt and 1/8 tsp. pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
Remove from heat and stir in Parmesan and lemon
Note: Broccoli can be boiled 1 day in ahead and chilled.
Yield: Serves 4.
Sunday, February 22, 2009
EASY TUNA CASSEROLE
EASY TUNA CASSEROLE
3 cups cooked macaroni
1 (6-oz.) can tuna, drained
1 (10.78-oz.) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1-1/2 cups French fried onions
Preheat oven to 350^.
In a 9x13-inch-baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350^ for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Yield: 8 servings.
3 cups cooked macaroni
1 (6-oz.) can tuna, drained
1 (10.78-oz.) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1-1/2 cups French fried onions
Preheat oven to 350^.
In a 9x13-inch-baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350^ for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Yield: 8 servings.
BEAN RELISH
BEAN RELISH
" This makes a delicious dip with crackers or raw veggies"
7 (16-oz.) cans kidney beans, rinsed and drained
½ cup minced onion
1 clove garlic, minced
2 cups sweet relish
1 tsp. salt
1 dash white pepper
2 tsp. dry mustard
In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Yield: 10 servings.
" This makes a delicious dip with crackers or raw veggies"
7 (16-oz.) cans kidney beans, rinsed and drained
½ cup minced onion
1 clove garlic, minced
2 cups sweet relish
1 tsp. salt
1 dash white pepper
2 tsp. dry mustard
In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Yield: 10 servings.
HOOTER’S BUFFALO CHICKEN WINGS
HOOTER’S BUFFALO CHICKEN WINGS
¼ cup butter
¼ cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
½ cup all-purpose flour
¼ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. salt
10 chicken wing pieces
vegetable oil for frying
Heat oil in a deep fryer to 375^. You want just enough oil to cover the wings entirely; an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl. If wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10-15 minutes or until some parts of the wings begin to turn dark brown. Remove from oil to a paper towel to drain. Don’t let them sit to long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
¼ cup butter
¼ cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
½ cup all-purpose flour
¼ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. salt
10 chicken wing pieces
vegetable oil for frying
Heat oil in a deep fryer to 375^. You want just enough oil to cover the wings entirely; an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl. If wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10-15 minutes or until some parts of the wings begin to turn dark brown. Remove from oil to a paper towel to drain. Don’t let them sit to long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
CREAMY SAUSAGE DIP
CREAMY SAUSAGE DIP
1 lb. ground spicy pork sausage
5 green onions, chopped
1 cup nonfat sour cream
½ cup low-fat mayonnaise
1/4 cup grated fat-free Parmesan cheese
1 (2-oz.) jar chopped pimento peppers
Preheat oven to 350^.
Place spicy pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.
Drain sausage and place in a large bowl, Mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium-baking dish.
Bake in the preheated oven 20-25 minutes, or until bubbly and lightly browned. Garnish with remaining green onion and serve hot.
Yield: 24 servings.
1 lb. ground spicy pork sausage
5 green onions, chopped
1 cup nonfat sour cream
½ cup low-fat mayonnaise
1/4 cup grated fat-free Parmesan cheese
1 (2-oz.) jar chopped pimento peppers
Preheat oven to 350^.
Place spicy pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.
Drain sausage and place in a large bowl, Mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium-baking dish.
Bake in the preheated oven 20-25 minutes, or until bubbly and lightly browned. Garnish with remaining green onion and serve hot.
Yield: 24 servings.
GREEK ZITI
GREEK ZITI
1 cup canned low sodium chicken broth or
homemade stock
2 tsp. dried oregano
3 boneless, skinless chicken breast, cut into ½" cubes
1/2 lb. ziti
4-oz. feta cheese, crumbled
Tbsp. lemon juice
1 tsp. salt
½ tsp. black pepper
3 Tbsp. chopped fresh parsley
1-1/2 cups cherry tomatoes, halved
In a large frying pan, simmer the chicken broth and the oregano until ½ cup of liquid remains in the pan, about 4 minutes. Stir in chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth, until just done, about 8 minutes.
In a large pot of boiling salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes.
Yield: 4 servings.
1 cup canned low sodium chicken broth or
homemade stock
2 tsp. dried oregano
3 boneless, skinless chicken breast, cut into ½" cubes
1/2 lb. ziti
4-oz. feta cheese, crumbled
Tbsp. lemon juice
1 tsp. salt
½ tsp. black pepper
3 Tbsp. chopped fresh parsley
1-1/2 cups cherry tomatoes, halved
In a large frying pan, simmer the chicken broth and the oregano until ½ cup of liquid remains in the pan, about 4 minutes. Stir in chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth, until just done, about 8 minutes.
In a large pot of boiling salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes.
Yield: 4 servings.
RESTAURANT-QUALITY BAKED POTATO SOUP
RESTAURANT-QUALITY BAKED POTATO SOUP
2 potatoes
3 Tbsp. margarine
2 cups chopped white onion
2 Tbsp. all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1-1/2 cups instant mashed potato flakes
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. dried basil
1/8 tsp dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8-oz. bacon, cooked and crumbled
2 green onions, chopped
Preheat oven to 400^. Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour. and cook 5 minutes to make a roux. Pour in chicken broth and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2-inch cubes and stir into soup, along with half-and-half. Simmer for 15-20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Yield: 6 servings.
2 potatoes
3 Tbsp. margarine
2 cups chopped white onion
2 Tbsp. all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1-1/2 cups instant mashed potato flakes
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. dried basil
1/8 tsp dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8-oz. bacon, cooked and crumbled
2 green onions, chopped
Preheat oven to 400^. Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour. and cook 5 minutes to make a roux. Pour in chicken broth and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2-inch cubes and stir into soup, along with half-and-half. Simmer for 15-20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Yield: 6 servings.
Friday, February 20, 2009
ULTIMATE POTATO SOUP
ULTIMATE POTATO SOUP
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5-oz.) cans chicken broth, divided
4 cups half-and-half cream
6 Tbsp. butter, melted
6 Tbsp. all-purpose flour
4 cubes chicken bouillon
1/2 tsp. ground black pepper
In a Large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour.
Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Yield: 12 servings.
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5-oz.) cans chicken broth, divided
4 cups half-and-half cream
6 Tbsp. butter, melted
6 Tbsp. all-purpose flour
4 cubes chicken bouillon
1/2 tsp. ground black pepper
In a Large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour.
Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Yield: 12 servings.
Thursday, February 19, 2009
SMOKED SAUSAGE PRIMAVERA
SMOKED SAUSAGE PRIMAVERA
8 oz. uncooked spaghetti
1-1/2 cups broccoli cuts
½ cup julienned sweet red, yellow or/and green pepper
¼ cup coarsely chopped onion
½ lb. smoked sausage, cut into ½-inch slices
¼ cup water
¾ cup evaporated milk
2 Tbsp. butter
½ tsp. Itali8an seasoning
¼ cup grated Parmesan cheese
In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes.
Meanwhile, in a large3 skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add milk, butter and Italian seasoning; cook and stir until the butter is melted.
Drain spaghetti and vegetables; return all to the pan. Add Parmesan cheese and sausage mixture; toss gently to coat.
Yield: 4 servings.
8 oz. uncooked spaghetti
1-1/2 cups broccoli cuts
½ cup julienned sweet red, yellow or/and green pepper
¼ cup coarsely chopped onion
½ lb. smoked sausage, cut into ½-inch slices
¼ cup water
¾ cup evaporated milk
2 Tbsp. butter
½ tsp. Itali8an seasoning
¼ cup grated Parmesan cheese
In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes.
Meanwhile, in a large3 skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add milk, butter and Italian seasoning; cook and stir until the butter is melted.
Drain spaghetti and vegetables; return all to the pan. Add Parmesan cheese and sausage mixture; toss gently to coat.
Yield: 4 servings.
FLATLANDERS CHILI
FLATLANDERS CHILI
2-lbs. lean ground beef
1 (46-oz.) can tomato juice
1 (29-oz.) can tomato sauce
1-1/2 cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ chili powder
2 tsp. ground cumin
1-1/2 tsp. garlic powder
1 tsp. salt
/2 tsp. black pepper
½ tsp. dried oregano
½ tsp. white sugar
1/8 tsp. ground cayenne pepper
2 cans canned red beans, drained and rinsed
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1-1/2 hours, stirring occasionally.
Yield: 10 servings.
2-lbs. lean ground beef
1 (46-oz.) can tomato juice
1 (29-oz.) can tomato sauce
1-1/2 cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ chili powder
2 tsp. ground cumin
1-1/2 tsp. garlic powder
1 tsp. salt
/2 tsp. black pepper
½ tsp. dried oregano
½ tsp. white sugar
1/8 tsp. ground cayenne pepper
2 cans canned red beans, drained and rinsed
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1-1/2 hours, stirring occasionally.
Yield: 10 servings.
Tuesday, February 17, 2009
KENNY ROGERS FIRE-AND-ICE CHILI
KENNY ROGERS FIRE-AND-ICE CHILI
1 20-oz. can pineapple chunks in syrup
2 lbs. lean boneless pork roast cut into 1-inch cubes
2 Tbsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 28-oz. tomatoes cut up
1 6-oz. can tomato paste
1 4-oz. can diced green chili peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped
2 cloves garlic, minced
¼ cup chili powder
4 tsp. ground cumin
1 to 3 Tbsp. seeded and finely chopped jalapeno peppers
½ tsp. salt
Chili Toppers: sliced onions, sour cream, shredded Cheddar cheese
Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling. Reduce heat. Cover and simmer the chili for 1-1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer 30 minutes more.
Yield: 8-10 servings.
1 20-oz. can pineapple chunks in syrup
2 lbs. lean boneless pork roast cut into 1-inch cubes
2 Tbsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 28-oz. tomatoes cut up
1 6-oz. can tomato paste
1 4-oz. can diced green chili peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped
2 cloves garlic, minced
¼ cup chili powder
4 tsp. ground cumin
1 to 3 Tbsp. seeded and finely chopped jalapeno peppers
½ tsp. salt
Chili Toppers: sliced onions, sour cream, shredded Cheddar cheese
Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling. Reduce heat. Cover and simmer the chili for 1-1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer 30 minutes more.
Yield: 8-10 servings.
Monday, February 16, 2009
CRISPY HERB BAKED CHICKEN
CRISPY HERB BAKED CHICKEN
2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 tsp. garlic salt
1 (3-lb.) chicken, skin removed, cut into pieces
1/3 cup butter, melted
Heat oven to 375^. Grease or line with foil a baking sheet or a 13x9-inch-baking pan.
On a medium bowl, combine the potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
Yield: 4 servings.
2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 tsp. garlic salt
1 (3-lb.) chicken, skin removed, cut into pieces
1/3 cup butter, melted
Heat oven to 375^. Grease or line with foil a baking sheet or a 13x9-inch-baking pan.
On a medium bowl, combine the potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
Yield: 4 servings.
BOSTON MARKET CHICKEN
BOSTON MARKET CHICKEN
¼ cup canola oil
1 Tbsp. honey
1 Tbsp. lime juice
¼ tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400^. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7x11-inch-baking dish. Apply mixture to chicken pieces in a single layer. Bake in the oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served.
Yield: 4 servings.
¼ cup canola oil
1 Tbsp. honey
1 Tbsp. lime juice
¼ tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400^. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7x11-inch-baking dish. Apply mixture to chicken pieces in a single layer. Bake in the oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served.
Yield: 4 servings.
EASIEST OVEN BAKED CHICKEN
EASIEST OVEN BAKED CHICKEN
1 (3 lb.) whole chicken cut into parts
¾ cup melted butter
2 cups crushed saltine crackers
Preheat oven to 325^.
Dip the skinless chicken pieces in the melted butter/margarine. Coat with crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Yield: 8 servings.
1 (3 lb.) whole chicken cut into parts
¾ cup melted butter
2 cups crushed saltine crackers
Preheat oven to 325^.
Dip the skinless chicken pieces in the melted butter/margarine. Coat with crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Yield: 8 servings.
SAUSAGE DIP
SAUSAGE DIP
1 pound ground pork sausage
1 (2-lb.) loaf processed cheese, cubed
1 (8-oz.) container sour cream
1 (10-oz.) can diced tomatoes with green chile peppers, drained
2 green onions
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
In a medium saucepan over medium heat, melt processed cheese.
Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onion.
Yield: 64 servings.
1 pound ground pork sausage
1 (2-lb.) loaf processed cheese, cubed
1 (8-oz.) container sour cream
1 (10-oz.) can diced tomatoes with green chile peppers, drained
2 green onions
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
In a medium saucepan over medium heat, melt processed cheese.
Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onion.
Yield: 64 servings.
ITALIAN SAUSAGE
ITALIAN SAUSAGE
6 pounds meat (5 pork, 1 beef)
4 tsp. salt
½-oz. fennel seed (or to taste)
½-oz. crushed red pepper (or to taste)
1 Tbsp. paprika
½ cup water
Remove the pork from the bone and cut into 1-inch cubes. Cut beef innto cubes. Toss meat with seasonings and ½ cup water. Store in refrigerator over night and grind the next day. Grind the meat twice with a course blade and make it into large patties (1/2-cup measure of sausage). Freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags.
Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun. Grill sausage either in a frying pan, or barbecue grill.
6 pounds meat (5 pork, 1 beef)
4 tsp. salt
½-oz. fennel seed (or to taste)
½-oz. crushed red pepper (or to taste)
1 Tbsp. paprika
½ cup water
Remove the pork from the bone and cut into 1-inch cubes. Cut beef innto cubes. Toss meat with seasonings and ½ cup water. Store in refrigerator over night and grind the next day. Grind the meat twice with a course blade and make it into large patties (1/2-cup measure of sausage). Freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags.
Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun. Grill sausage either in a frying pan, or barbecue grill.
CHINESE HOT and SOUR SOUP
CHINESE HOT and SOUR SOUP
2-1/2 quarts water
1 block (16-oz.) tofu cut into 1-1/2-inch long strips
5 shitake mushrooms, cut into thin slices
½ cup soy sauce
½ tsp. white pepper
½ cup white vinegar
1-1/2 cups bamboo shoot strips
2 Tbsp. cornstarch dissolved in 4 tablespoons water
3 eggs, beaten
½ tsp. sesame seed oil
Combine first seven ingredients in a pot and bring to a boil. Drizzle the corn starch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame seed oil.
2-1/2 quarts water
1 block (16-oz.) tofu cut into 1-1/2-inch long strips
5 shitake mushrooms, cut into thin slices
½ cup soy sauce
½ tsp. white pepper
½ cup white vinegar
1-1/2 cups bamboo shoot strips
2 Tbsp. cornstarch dissolved in 4 tablespoons water
3 eggs, beaten
½ tsp. sesame seed oil
Combine first seven ingredients in a pot and bring to a boil. Drizzle the corn starch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame seed oil.
Sunday, February 15, 2009
POT ROAST- PRESSURE COOKER
POT ROAST- PRESSURE COOKER
1 (3-4 lb.) chuck roast
2 garlic cloves, crushed
1 Tbsp., olive oil
1 small onion, peeled and chopped
½ cup beef broth (or chicken broth) 1 (4-oz.) can tomato paste
½ cup water 2 Tbsp. brown sugar
½ tsp. dry mustard
¼ tsp. sweet paprika
¼ cup lemon juice
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce chopped parsley
Rub the meat well with the crushed garlic, using one clove for each side.
In a 5-quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
Add oil and onion and cook until softened.
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice. Cider vinegar and Worcestershire sauce.
Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
Return roast to pressure cooker and turn to coat with sauce.
Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
Cook for one hour.
Remove from heat and use the natural release method, leaving pot off heat until pressure is subsided.
Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
Yield: 6-8 servings.
1 (3-4 lb.) chuck roast
2 garlic cloves, crushed
1 Tbsp., olive oil
1 small onion, peeled and chopped
½ cup beef broth (or chicken broth) 1 (4-oz.) can tomato paste
½ cup water 2 Tbsp. brown sugar
½ tsp. dry mustard
¼ tsp. sweet paprika
¼ cup lemon juice
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce chopped parsley
Rub the meat well with the crushed garlic, using one clove for each side.
In a 5-quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
Add oil and onion and cook until softened.
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice. Cider vinegar and Worcestershire sauce.
Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
Return roast to pressure cooker and turn to coat with sauce.
Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
Cook for one hour.
Remove from heat and use the natural release method, leaving pot off heat until pressure is subsided.
Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
Yield: 6-8 servings.
30 MINUTE VEGETABLE SOUP
30 MINUTE VEGETABLE SOUP
6 cups potatoes, diced
3 cups carrots cut into rounds
2 cups onions, sliced
2 cups celery, sliced
3 Tbsp. garlic, minced (or more, to taste)
12-oz. tomato paste
2 Tbsp. parsley
2 Tbsp. oregano
¼ cup olive oil
salt and pepper
6-8 cups water
Chop all ingredients; add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
Fasten pressure cooker lid on, place rocker on top.
Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
When pressure cooker is rocking, let it cook for 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it’s own.
After it has decompress (such as when your safety lock has dropped), open and enjoy.
Yield: 12-14 servings.
6 cups potatoes, diced
3 cups carrots cut into rounds
2 cups onions, sliced
2 cups celery, sliced
3 Tbsp. garlic, minced (or more, to taste)
12-oz. tomato paste
2 Tbsp. parsley
2 Tbsp. oregano
¼ cup olive oil
salt and pepper
6-8 cups water
Chop all ingredients; add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
Fasten pressure cooker lid on, place rocker on top.
Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
When pressure cooker is rocking, let it cook for 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it’s own.
After it has decompress (such as when your safety lock has dropped), open and enjoy.
Yield: 12-14 servings.
PRESSURE COOKER SPLIT PEA SOUP
PRESSURE COOKER SPLIT PEA SOUP
1 lb. dried split peas
8 cups water
1 ham bone or 1 lb. diced ham
2 medium onions, chopped small
2 large celery ribs, chopped small
2 large carrots, peeled and diced
1 bay leaf
2 beef bouillon cubes
1-1/2 tsp. salt
¼ tsp. black peppercorns, crushed
1 pinch dried thyme
In a large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
Once it has come to a boil, remove from heat, cover and let sit for one hour.
Drain the peas and put peas in pressure cooker along with 6 cups of water, ham bone (not diced ham), onion, celery, bay leaf, bouillon cubes, ½ of the salt, peppercorns and dried thyme.
Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
Let steamer release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Remove bay leaf.
Add diced ham, carrots and potatoes
Add remainder of water based on your preferred thickness.
Replace lid; bring to pressure and time for 10 more minutes.
Let pressure naturally drop, remove lid and enjoy!
Yield: 8-10
1 lb. dried split peas
8 cups water
1 ham bone or 1 lb. diced ham
2 medium onions, chopped small
2 large celery ribs, chopped small
2 large carrots, peeled and diced
1 bay leaf
2 beef bouillon cubes
1-1/2 tsp. salt
¼ tsp. black peppercorns, crushed
1 pinch dried thyme
In a large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
Once it has come to a boil, remove from heat, cover and let sit for one hour.
Drain the peas and put peas in pressure cooker along with 6 cups of water, ham bone (not diced ham), onion, celery, bay leaf, bouillon cubes, ½ of the salt, peppercorns and dried thyme.
Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
Let steamer release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Remove bay leaf.
Add diced ham, carrots and potatoes
Add remainder of water based on your preferred thickness.
Replace lid; bring to pressure and time for 10 more minutes.
Let pressure naturally drop, remove lid and enjoy!
Yield: 8-10
HAM BEAN SOUP
HAM BEAN SOUP
(PRESSURE COOKER)
1 (16-oz.) bag 15 bean soup mix, seasoning packet discarded
1 Tbsp. onion flakes
1 tsp. garlic powder
fresh ground black pepper
1 medium ham bone
1 (15-oz.) can diced tomatoes
2 cups cooked ham, cubed
Put ham bone in bottom of pressure cooker (if need be break it to fit).
Pour dried beans on top of the bone, and cover with cold water (don’t fill your cooker more than 2/3 full). Sprinkle on the dried onion, garli8c powder and pepper.
Lock on lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces, Simmer for 20 minutes.
Yield: Serves 10.
(PRESSURE COOKER)
1 (16-oz.) bag 15 bean soup mix, seasoning packet discarded
1 Tbsp. onion flakes
1 tsp. garlic powder
fresh ground black pepper
1 medium ham bone
1 (15-oz.) can diced tomatoes
2 cups cooked ham, cubed
Put ham bone in bottom of pressure cooker (if need be break it to fit).
Pour dried beans on top of the bone, and cover with cold water (don’t fill your cooker more than 2/3 full). Sprinkle on the dried onion, garli8c powder and pepper.
Lock on lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces, Simmer for 20 minutes.
Yield: Serves 10.
PRESSURE COOKER ALBONDIGAS SOUP
PRESSURE COOKER ALBONDIGAS SOUP
1 minced onion
2 cloves, minced garlic
1 (8-oz.) can tomato sauce
3 quarts beef stock
2 carrots, diced
¾ lb., ground beef
¾ lb. ground pork
1/3 cup long grain rice
1 egg, slightly beaten
¼ tsp. ground cumin
salt and pepper
Heat oil in the pressure cooker over medium heat and sauté onions and garlic until soft.
Add tomato sauce, stock and carrots and bring to a boil.
Mix meat, rice, egg and spices together and form into small meatballs.
Drop meatballs into boiling stock.
Seal cooker and bring up to high pressure.
Stabilize pressure and cook for 10 minutes.
Quick release.
Serve with grated pepper jack cheese
SLOW-COOKER VEGETABLE SOUP
SLOW-COOKER VEGETABLE SOUP
1 lb. boneless round steak cut into ½-inch cubes
1 (14.5-oz,) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 stalks celery, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt (optional)
¼ tsp. pepper
1-1/2 cups frozen mixed vegetables
In a slow cooker, combine the first 12 ingredients.
Cover and cook on HIGH for 6 hours.
Add frozen vegetables or cans of veg-all.
Cover and cook on HIGH for 2 hours longer or until meat and vegetables are tender.
Yield: 8-10 servings.
1 lb. boneless round steak cut into ½-inch cubes
1 (14.5-oz,) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 stalks celery, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt (optional)
¼ tsp. pepper
1-1/2 cups frozen mixed vegetables
In a slow cooker, combine the first 12 ingredients.
Cover and cook on HIGH for 6 hours.
Add frozen vegetables or cans of veg-all.
Cover and cook on HIGH for 2 hours longer or until meat and vegetables are tender.
Yield: 8-10 servings.
ITALIAN POTTED BEEF – PRESSURE COOKER
ITALIAN POTTED BEEF – PRESSURE COOKER
9 lbs. rump steak or chuck roast
3 tsp. cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 tsp. salt
2 cups sliced mushrooms
3 (6-oz.) cans tomato paste
2 (10.5-oz.) cans beef broth
1-1/2-cups dry red wine
Heat the cooker; add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veggies
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of it’s own accord.
Thicken gravy if desired.
Yield: 15 servings.
9 lbs. rump steak or chuck roast
3 tsp. cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 tsp. salt
2 cups sliced mushrooms
3 (6-oz.) cans tomato paste
2 (10.5-oz.) cans beef broth
1-1/2-cups dry red wine
Heat the cooker; add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veggies
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of it’s own accord.
Thicken gravy if desired.
Yield: 15 servings.
PRESSURE COOKER RUSSIAN SWEET & SOUR CABBAGE
PRESSURE COOKER RUSSIAN
SWEET & SOUR CABBAGE SOUP
¼ cup oil
4 Tbsp. butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups gated white cabbage
2 cloves garlic, minced
½ cup seedless raisins
½ cup dark brown sugar
1 tsp. caraway seed
2 quarts chicken stock
1 cup dry white wine
¼ cup cider vinegar
1. Heat oil and butter in pressure cooker, just until butter foams.
2 .Add onion and cabbage, stirring until cabbage is wilted.
3 .Add the remaining ingredients.
4. Cover with pressure cooker lid.
5 .Set on high heat until control jiggles.
6. Set on high heat and cook and cook for 10 minutes.
7. Remove from heat and let cool for 5 minutes.
8. Run cold water over cooker to finish reducing pressure.
9. Serve with sour cream if desired.
Yield: 6 servings
SWEET & SOUR CABBAGE SOUP
¼ cup oil
4 Tbsp. butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups gated white cabbage
2 cloves garlic, minced
½ cup seedless raisins
½ cup dark brown sugar
1 tsp. caraway seed
2 quarts chicken stock
1 cup dry white wine
¼ cup cider vinegar
1. Heat oil and butter in pressure cooker, just until butter foams.
2 .Add onion and cabbage, stirring until cabbage is wilted.
3 .Add the remaining ingredients.
4. Cover with pressure cooker lid.
5 .Set on high heat until control jiggles.
6. Set on high heat and cook and cook for 10 minutes.
7. Remove from heat and let cool for 5 minutes.
8. Run cold water over cooker to finish reducing pressure.
9. Serve with sour cream if desired.
Yield: 6 servings
PRESSURE COOKER POTATO and CHEESE SOUP
PRESSURE COOKER POTATO and CHEESE SOUP
4 large potatoes peeled and cut into 1-inch cubes (2-1/2 lbs.)
4 small onions, chopped
2 tsp. salt
1-1/2 cups water
4 cups milk
¼ tsp. pepper
3 cups Cheddar cheese, grated
1 Tbsp. parsley, chopped
Put potatoes, onions salt and water in cooker.
Close cooker.
Bring to full pressure on high heat.
Reduce heat and cook for 3 minutes. Remove cooker from heat.
Allow to cool naturally, till there is no pressure inside cooker. Open cooker.
Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.
Add milk and pepper.
Place cooker on medium heat and bring to a boil, stirring constantly.
Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.
Yield: 10 cups.
4 large potatoes peeled and cut into 1-inch cubes (2-1/2 lbs.)
4 small onions, chopped
2 tsp. salt
1-1/2 cups water
4 cups milk
¼ tsp. pepper
3 cups Cheddar cheese, grated
1 Tbsp. parsley, chopped
Put potatoes, onions salt and water in cooker.
Close cooker.
Bring to full pressure on high heat.
Reduce heat and cook for 3 minutes. Remove cooker from heat.
Allow to cool naturally, till there is no pressure inside cooker. Open cooker.
Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.
Add milk and pepper.
Place cooker on medium heat and bring to a boil, stirring constantly.
Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.
Yield: 10 cups.
PRESSURE COOKER PORCUPINES
PRESSURE COOKER PORCUPINES
1 lb. ground chuck
1 cup long-grain minute rice
1 slightly beaten egg
½ tsp., salt
½ tsp. onion powder
1/8 tsp. pepper
1 (10-oz.) can condensed tomato soup
16-oz. water
Mix first six ingredients by hand until completely blended.
Separate and roll mixture into 2" balls.
Place on bottom of cold pressure cooker. Add condensed soup and water (no need to stir).
Lock on lid and bring contents to High pressure over high heat.
Once pressure has been reached, allow to cook for 8 minutes.
As soon as the cooking time is done remove cooker from heat, and using Mfg. Recommended instructions, rapidly remove pressure and open cooker.
Yield: Serves 4-6
1 lb. ground chuck
1 cup long-grain minute rice
1 slightly beaten egg
½ tsp., salt
½ tsp. onion powder
1/8 tsp. pepper
1 (10-oz.) can condensed tomato soup
16-oz. water
Mix first six ingredients by hand until completely blended.
Separate and roll mixture into 2" balls.
Place on bottom of cold pressure cooker. Add condensed soup and water (no need to stir).
Lock on lid and bring contents to High pressure over high heat.
Once pressure has been reached, allow to cook for 8 minutes.
As soon as the cooking time is done remove cooker from heat, and using Mfg. Recommended instructions, rapidly remove pressure and open cooker.
Yield: Serves 4-6
PRESSURE COOKER CORNED BEEF
PRESSURE COOKER CORNED BEEF
1 (3-lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1-tsp. pickling spices (optional)
water
Place corn beef in pressure cooker. If, too large, cut in half. Add season packet that comes with the meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner, Allow pressure to escape on it’s own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with an electric knife.
Yield: 4-6 servings.
1 (3-lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1-tsp. pickling spices (optional)
water
Place corn beef in pressure cooker. If, too large, cut in half. Add season packet that comes with the meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner, Allow pressure to escape on it’s own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with an electric knife.
Yield: 4-6 servings.
PRESSURE COOKER CHILE VERDE
PRESSURE COOKER CHILE VERDE
5 lbs. pork sirloin roast, cubed into 1/2-inch chunks
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, finely chopped
2 (7-oz.) cans salsa Verde
2 (4-oz.) diced green chilies
1 (14.5-oz.) can diced tomatoes
2 Tbsp. oregano
2 tsp. ground cumin
2 tsp. coriander
1 tsp. pepper
4 chicken bouillon cubes
4 Tbsp. diced jalapeno peppers
1/8 tsp. cayenne pepper (optional)
2 cups water
Put all ingredients in a pressure cooker.
Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
If you don’t have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
Remove from heat and let the pressure come down.
Remove lid and simmer until the liquid is reduced by about half.
Serve with warm flour tortillas, grated cheeses and sour cream.
Yield: 12-16 servings.
5 lbs. pork sirloin roast, cubed into 1/2-inch chunks
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, finely chopped
2 (7-oz.) cans salsa Verde
2 (4-oz.) diced green chilies
1 (14.5-oz.) can diced tomatoes
2 Tbsp. oregano
2 tsp. ground cumin
2 tsp. coriander
1 tsp. pepper
4 chicken bouillon cubes
4 Tbsp. diced jalapeno peppers
1/8 tsp. cayenne pepper (optional)
2 cups water
Put all ingredients in a pressure cooker.
Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
If you don’t have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
Remove from heat and let the pressure come down.
Remove lid and simmer until the liquid is reduced by about half.
Serve with warm flour tortillas, grated cheeses and sour cream.
Yield: 12-16 servings.
PRESSURE COOKER CHICKEN STOCK
PRESSURE COOKER CHICKEN STOCK
2-1/2-lbs. chicken parts, such as bones, backs, wings & necks
2 large carrots cut into 1-inch pieces
1 large celery rib cut into 1-inch pieces
1 medium onion, unpeeled, quartered
4 whole peppercorns
8 cups water
Combine all the ingredients in the pressure cooker.
Cover and bring up to high (15-lbs.) pressure.
When control is wiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for about 25 minutes.
Release the pressure, either by letting the cooker set until pressure is naturally released, or by carefully running cold water over the cooker.
Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze
Yield: 7 cups.
2-1/2-lbs. chicken parts, such as bones, backs, wings & necks
2 large carrots cut into 1-inch pieces
1 large celery rib cut into 1-inch pieces
1 medium onion, unpeeled, quartered
4 whole peppercorns
8 cups water
Combine all the ingredients in the pressure cooker.
Cover and bring up to high (15-lbs.) pressure.
When control is wiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for about 25 minutes.
Release the pressure, either by letting the cooker set until pressure is naturally released, or by carefully running cold water over the cooker.
Strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze
Yield: 7 cups.
BEEF with TOMATOES and ARTICHOKES
BEEF with TOMATOES and ARTICHOKES
2 lbs. beef cubes (round, sirloin, and other lean cut preferred)
1 onion, coarsely chopped
2 garlic cloves, slivered
2 (14.5-oz.) cans diced tomatoes
2 (12-oz.) jars water-packed artichoke hearts, drained
¼ cup chopped fresh basil
½ tsp. salt, to taste
Olive oil
Chopped fresh basil (to garnish) (optional)
Grated Parmesan cheese
Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
Add tomatoes, artichoke hearts, basil, and salt.
Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
Serve over rice or pasta, garnish with additional chopped basil if desired. Pass grated Parmesan at the table.
A salad and, perhaps a loaf of Italian or French bread.
Yield: 10 servings.
2 lbs. beef cubes (round, sirloin, and other lean cut preferred)
1 onion, coarsely chopped
2 garlic cloves, slivered
2 (14.5-oz.) cans diced tomatoes
2 (12-oz.) jars water-packed artichoke hearts, drained
¼ cup chopped fresh basil
½ tsp. salt, to taste
Olive oil
Chopped fresh basil (to garnish) (optional)
Grated Parmesan cheese
Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
Add tomatoes, artichoke hearts, basil, and salt.
Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
Serve over rice or pasta, garnish with additional chopped basil if desired. Pass grated Parmesan at the table.
A salad and, perhaps a loaf of Italian or French bread.
Yield: 10 servings.
BEEF TIPS – PRESSURE COOKER
BEEF TIPS – PRESSURE COOKER
½ cup flour
salt and pepper
2 lbs. lean stew meat
1 diced onion
1 (14-5-oz.) can beef broth
1 tsp. Worcestershire sauce
8 oz. tomato sauce
¼ cup water
3 Tbsp. flour
1 lb. noodles
Combine ½ cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
Place in pressure cooker. Add onions, broth, tomato sauce and Worcestershire sauce, stir well.
Bring up pressure and cook for 20 minutes.
While the beef is cooking, prepare the noodles.
Make a smooth paste of water or red wine and 3 Tbsp. flour; stir into pressure cooker, mixing well.
Simmer until thickened.
Serve over cooked noodles.
Yield: 4 servings.
½ cup flour
salt and pepper
2 lbs. lean stew meat
1 diced onion
1 (14-5-oz.) can beef broth
1 tsp. Worcestershire sauce
8 oz. tomato sauce
¼ cup water
3 Tbsp. flour
1 lb. noodles
Combine ½ cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
Place in pressure cooker. Add onions, broth, tomato sauce and Worcestershire sauce, stir well.
Bring up pressure and cook for 20 minutes.
While the beef is cooking, prepare the noodles.
Make a smooth paste of water or red wine and 3 Tbsp. flour; stir into pressure cooker, mixing well.
Simmer until thickened.
Serve over cooked noodles.
Yield: 4 servings.
BEEF SHORT RIBS
BEEF SHORT RIBS
PRESSURE COOKER
10-lbs. short rib of beef, cut into serving pieces
3 tsp. cooking oil
3 onions, chopped
1 cup celery, chopped
1 green pepper, chopped
2 cups tomatoes. chopped
2 tsp. salt
1 tsp. pepper
2 cups water
Heat canner; add oil and brown ribs.
Add remaining ingredients.
Close cover securely.
Place pressure regulator on vent pipe and cook 40 minutes at 15-lb. pressure.
Let pressure drop of it’s own accord.
Yield: 15 servings.
PRESSURE COOKER
10-lbs. short rib of beef, cut into serving pieces
3 tsp. cooking oil
3 onions, chopped
1 cup celery, chopped
1 green pepper, chopped
2 cups tomatoes. chopped
2 tsp. salt
1 tsp. pepper
2 cups water
Heat canner; add oil and brown ribs.
Add remaining ingredients.
Close cover securely.
Place pressure regulator on vent pipe and cook 40 minutes at 15-lb. pressure.
Let pressure drop of it’s own accord.
Yield: 15 servings.
Friday, February 13, 2009
SNICKERDOODLE COOKIES
SNICKERDOODLE COOKIES
1 cup margarine
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
TOPPING:
4 Tbsp. sugar
2 Tbsp. cinnamon
Preheat oven to 375^.
In a large bowl. Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended.
In a small bowl, mix sugar and cinnamon.
Form dough into teaspoon size balls and roll in sugar mixture. Place on cookie sheet (un-greased) with parchment paper about 2-inches apart.
Bake at 375^ for 8-10 minutes. Remove from oven and let cool.
Yield: Makes about 5 dozen.
1 cup margarine
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
TOPPING:
4 Tbsp. sugar
2 Tbsp. cinnamon
Preheat oven to 375^.
In a large bowl. Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended.
In a small bowl, mix sugar and cinnamon.
Form dough into teaspoon size balls and roll in sugar mixture. Place on cookie sheet (un-greased) with parchment paper about 2-inches apart.
Bake at 375^ for 8-10 minutes. Remove from oven and let cool.
Yield: Makes about 5 dozen.
Thursday, February 12, 2009
PRESSURE COOKER CHILI
PRESSURE COOKER CHILI
3 lbs. stew meat (beef, pork and or lamb)
2 tsp. peanut oil
1-1/2 tsp. kosher salt
1 (12-oz.) bottle of beer, ale is better
1 (16-oz.) container salsa
30 tortilla chips
2 chipotle chiles in adobo, chopped
1 Tbsp. adobo sauce (from the chipotle peppers in the adobo)
1 Tbsp. tomato paste
1 Tbsp. chili powder
1 tsp. ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-qt. heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean bowl.
Once all the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chile powder, and ground cumin and stir to combine. Lock the lid in place according to manufacture instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very low whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam
3 lbs. stew meat (beef, pork and or lamb)
2 tsp. peanut oil
1-1/2 tsp. kosher salt
1 (12-oz.) bottle of beer, ale is better
1 (16-oz.) container salsa
30 tortilla chips
2 chipotle chiles in adobo, chopped
1 Tbsp. adobo sauce (from the chipotle peppers in the adobo)
1 Tbsp. tomato paste
1 Tbsp. chili powder
1 tsp. ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-qt. heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean bowl.
Once all the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chile powder, and ground cumin and stir to combine. Lock the lid in place according to manufacture instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very low whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam
QUICK & TENDER COUNTRY RIBS
QUICK & TENDER COUNTRY RIBS
"Pressure Cooker"
1-1/2 Tbsp. oil
3 lbs. country-style pork ribs (thick bone-in ribs will turn out
better because they hold together better)
Rib Seasoning
1 tsp. paprika
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
Cooking Liquid
2 chipotle chiles in adobo sauce, whole
3 garlic cloves, whole
½ sweet onion, in large chunks
½ cup dark beer
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce
Grilling Sauce
1-cup barbecue sauce, with ¼ cup cooking liquid stirred in
Heat pressure cooker over medium heat, add oil.
Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don’t end up steaming them.
Once the ribs are browned on all sides, add them all back
to the cooker with the cooking liquid ingredients.
Close the pressure cooker, cook according to your
pressure cooker instructions, or about 18-20 minutes
at high pressure.
Pre-heat your grill pan or barbecue over low heat.
When the timer goes off, remove the cooker from heat
and run under cool water in the sink
Remove ribs from cooking liquid.
Stir in ¼-cup of the cooking liquid into your barbecue sauce
of choice (optional: add one of the chipotles from the cooking
liquid into the sauce to spice it up).
Grill ribs over low heat basting with BBQ sauce and turning
every 5 minutes or so until a nice glaze has formed all over ribs.
"Pressure Cooker"
1-1/2 Tbsp. oil
3 lbs. country-style pork ribs (thick bone-in ribs will turn out
better because they hold together better)
Rib Seasoning
1 tsp. paprika
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
Cooking Liquid
2 chipotle chiles in adobo sauce, whole
3 garlic cloves, whole
½ sweet onion, in large chunks
½ cup dark beer
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce
Grilling Sauce
1-cup barbecue sauce, with ¼ cup cooking liquid stirred in
Heat pressure cooker over medium heat, add oil.
Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don’t end up steaming them.
Once the ribs are browned on all sides, add them all back
to the cooker with the cooking liquid ingredients.
Close the pressure cooker, cook according to your
pressure cooker instructions, or about 18-20 minutes
at high pressure.
Pre-heat your grill pan or barbecue over low heat.
When the timer goes off, remove the cooker from heat
and run under cool water in the sink
Remove ribs from cooking liquid.
Stir in ¼-cup of the cooking liquid into your barbecue sauce
of choice (optional: add one of the chipotles from the cooking
liquid into the sauce to spice it up).
Grill ribs over low heat basting with BBQ sauce and turning
every 5 minutes or so until a nice glaze has formed all over ribs.
SLOW COOKER SWEET and SOUR KIELBASA
SLOW COOKER SWEET and SOUR KIELBASA
"Kielbasa is slowly simmered with a sauce that’s not
to sweet, not too sour"
¾ cup and 1 Tbsp. and 1 tsp. butter
4-1/2 large onions, sliced
2-1/4 cups packed brown sugar
1-1/8 (28-oz,) bottle ketchup
1/3 cup and 1 Tbsp. and 1 tsp. cider vinegar
1 Tbsp. and 1 tsp. spicy brown mustard
2 Tbsp. and ¾ tsp. Worcestershire sauce
1 Tbsp. and 1-1/2 tsp. hot pepper sauce
2-1/4 lbs. kielbasa sausage cut into 1-in. pieces
Melt butter in a large skillet over medium heat. Sauté onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
lace sausage in a slow cooker with the sauce and onions. Cook on LOW for 4-5 hours. The longer it simmers the better.
Yield: 18 servings.
"Kielbasa is slowly simmered with a sauce that’s not
to sweet, not too sour"
¾ cup and 1 Tbsp. and 1 tsp. butter
4-1/2 large onions, sliced
2-1/4 cups packed brown sugar
1-1/8 (28-oz,) bottle ketchup
1/3 cup and 1 Tbsp. and 1 tsp. cider vinegar
1 Tbsp. and 1 tsp. spicy brown mustard
2 Tbsp. and ¾ tsp. Worcestershire sauce
1 Tbsp. and 1-1/2 tsp. hot pepper sauce
2-1/4 lbs. kielbasa sausage cut into 1-in. pieces
Melt butter in a large skillet over medium heat. Sauté onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
lace sausage in a slow cooker with the sauce and onions. Cook on LOW for 4-5 hours. The longer it simmers the better.
Yield: 18 servings.
PINTO BEAN SOUP
PINTO BEAN SOUP
2 cups pinto beans
½ cup chopped onions
2-1/2 cups chicken stock
½ cup tomato juice
3 Tbsp. butter
2 minced garlic cloves
Sour cream
Cook onions in butter. Add the pinto beans, chicken stock, and minced garlic and mix well. Pour into saucepan and simmer for 10 minutes. Add the tomato juice and cook until heated through.
Serve with a spoonful of sour cream on top.
2 cups pinto beans
½ cup chopped onions
2-1/2 cups chicken stock
½ cup tomato juice
3 Tbsp. butter
2 minced garlic cloves
Sour cream
Cook onions in butter. Add the pinto beans, chicken stock, and minced garlic and mix well. Pour into saucepan and simmer for 10 minutes. Add the tomato juice and cook until heated through.
Serve with a spoonful of sour cream on top.
CLASSIC BRISKET-LOW CARB
CLASSIC BRISKET-LOW CARB
CROCK POT VERSION
1 cup low carb beer
1 tsp. black pepper
2 tsp. soy sauce
1 Tbsp. minced garlic
3 lbs. beef brisket
½ cup low carb beer
3 Tbsp. tomato paste
2 beef bouillon cubes
2 tsp. minced garlic
1 tsp. Worcestershire sauce
2 tsp. cider vinegar
¼ tsp. dry mustard
1 onion, sliced
The day before make the marinade.
Pour into a 1-gallon plastic bag, add brisket and marinate overnight, refrigerate, turning over occasionally.
Remove marinade and discard.
Mix beer and next 6 ingredients in the crock pot.
Add onion slices and brisket.
Turn brisket over in sauce to coat both sides and place it fat side up.
Cook on LOW for 8 hours.
Remove and let it rest 10 minutes before slicing against the grain.
Add back to sauce to coat.
Serve.
CROCK POT VERSION
1 cup low carb beer
1 tsp. black pepper
2 tsp. soy sauce
1 Tbsp. minced garlic
3 lbs. beef brisket
½ cup low carb beer
3 Tbsp. tomato paste
2 beef bouillon cubes
2 tsp. minced garlic
1 tsp. Worcestershire sauce
2 tsp. cider vinegar
¼ tsp. dry mustard
1 onion, sliced
The day before make the marinade.
Pour into a 1-gallon plastic bag, add brisket and marinate overnight, refrigerate, turning over occasionally.
Remove marinade and discard.
Mix beer and next 6 ingredients in the crock pot.
Add onion slices and brisket.
Turn brisket over in sauce to coat both sides and place it fat side up.
Cook on LOW for 8 hours.
Remove and let it rest 10 minutes before slicing against the grain.
Add back to sauce to coat.
Serve.
ANDY’S SPICY POTATO SOUP
ANDY’S SPICY POTATO SOUP
1 lb. ground beef
1 medium onion, chopped
4 cups water
3 (8-oz.) cans tomato sauce
4 cups potatoes, ¼-inch cubed
2 cups corn (fresh or frozen)
2 tsp. salt
1-1/2 tsp. black pepper
½ tsp. hot pepper sauce
Brown beef and onion well, drain off excess grease.
Add remaining ingredients.
Bring to a boil, then simmer about 1 hour or until potatoes are cooked.
NOTE: Freezes well.
1 lb. ground beef
1 medium onion, chopped
4 cups water
3 (8-oz.) cans tomato sauce
4 cups potatoes, ¼-inch cubed
2 cups corn (fresh or frozen)
2 tsp. salt
1-1/2 tsp. black pepper
½ tsp. hot pepper sauce
Brown beef and onion well, drain off excess grease.
Add remaining ingredients.
Bring to a boil, then simmer about 1 hour or until potatoes are cooked.
NOTE: Freezes well.
Saturday, February 7, 2009
SWISS CHICKEN CASSEROLE II
SWISS CHICKEN CASSEROLE II
6 skinless, boneless chicken breast
6 slices Swiss cheese
1 (10.75-oz.) can condensed cream chicken soup
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter
Preheat oven to 350^.
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix.
Drizzle butter or margarine over crumbs.
Cover and bake at 350^ for 50 minutes.
Yield: 6 servings.
6 skinless, boneless chicken breast
6 slices Swiss cheese
1 (10.75-oz.) can condensed cream chicken soup
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter
Preheat oven to 350^.
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix.
Drizzle butter or margarine over crumbs.
Cover and bake at 350^ for 50 minutes.
Yield: 6 servings.
EASY MEXICAN CASSEROLE
EASY MEXICAN CASSEROLE
2 lbs. ground beef
Tortilla chips
2 cans (10.5-oz. each) ranch-style beans, undrained
2 (10-1/4-oz. each) cans cream of mushroom soup
1 lb. processed cheese spread, grated
1 (10-oz.) can tomatoes and green chilies
Brown beef and drain. In a 9-x-13-inch casserole, layer ingredients in this order: chips, meat, beans, soup, cheese, and tomatoes & chilies. Bake at 350^ for 40 minutes.
Yield: 8-10 servings.
2 lbs. ground beef
Tortilla chips
2 cans (10.5-oz. each) ranch-style beans, undrained
2 (10-1/4-oz. each) cans cream of mushroom soup
1 lb. processed cheese spread, grated
1 (10-oz.) can tomatoes and green chilies
Brown beef and drain. In a 9-x-13-inch casserole, layer ingredients in this order: chips, meat, beans, soup, cheese, and tomatoes & chilies. Bake at 350^ for 40 minutes.
Yield: 8-10 servings.
SIMPLE BOIL and BAKE CHICKEN WINGS
SIMPLE BOIL and BAKE
CRISPY CHICKEN WINGS
"Seamore finds that first boiling them gets rid of the fat"
1 lb. chicken wings
½ cup barbecue sauce
Boil wings in a large pot of water for about 15 minutes.
Broil wings in oven for about 5-10 minutes per side (depending how your oven works) until nicely browned and crisp.
Put the barbecue sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that it warms up a bit.
Remove the wings from the oven and pat dry with paper towels to remove more grease. Baking them on parchment paper will absorb some of the grease.
Toss wings in bowl with barbecue sauce until well covered.
Yield: 2 servings, 15 wings.
CRISPY CHICKEN WINGS
"Seamore finds that first boiling them gets rid of the fat"
1 lb. chicken wings
½ cup barbecue sauce
Boil wings in a large pot of water for about 15 minutes.
Broil wings in oven for about 5-10 minutes per side (depending how your oven works) until nicely browned and crisp.
Put the barbecue sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that it warms up a bit.
Remove the wings from the oven and pat dry with paper towels to remove more grease. Baking them on parchment paper will absorb some of the grease.
Toss wings in bowl with barbecue sauce until well covered.
Yield: 2 servings, 15 wings.
CHICKEN and SAUSAGE JAMBALAYA
CHICKEN and SAUSAGE JAMBALAYA
3-lbs. chicken cut into 2-inch pieces
2 lbs. sliced smoked sausage
¼ cup shortening or bacon drippings
2 cups diced onion
2 cups diced celery
1 cup diced bell pepper
½ cup minced garlic
8 cups beef or chicken stock
2 cups sliced mushrooms
1 cup sliced green onion
½ cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste
5 cups uncooked long grain rice
In a 7-qt. cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Sauté chicken 30 minutes or until dark brown on all sides and beginning to stick to bottom of pot. This process is important because jambalaya’s brown color is derived from the color of the meat. Add smoked sausage and stir fry 10-15 minutes. Tilt pot to one side and ladle out all oil, except one large cooking spoonful. Add onions, celery, bell peppers and garlic. Continue cooking until all vegetables are well caramelized, being careful not to scorch them. Pour in stock, bring to a rolling boil then reduce heat to simmer. Cook 15 minutes to allow flavors to develop. Stir in mushrooms, green onions and parsley. Season with salt, cayenne pepper and hot sauce. If desired, slightly over-season dish since rice has not since been added. Add rice, reduce heat to low, cover and cook 30-45 minutes. Stir every 15 minutes. Do not uncover, except to stir.
Yield: 15-20 servings.
3-lbs. chicken cut into 2-inch pieces
2 lbs. sliced smoked sausage
¼ cup shortening or bacon drippings
2 cups diced onion
2 cups diced celery
1 cup diced bell pepper
½ cup minced garlic
8 cups beef or chicken stock
2 cups sliced mushrooms
1 cup sliced green onion
½ cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste
5 cups uncooked long grain rice
In a 7-qt. cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Sauté chicken 30 minutes or until dark brown on all sides and beginning to stick to bottom of pot. This process is important because jambalaya’s brown color is derived from the color of the meat. Add smoked sausage and stir fry 10-15 minutes. Tilt pot to one side and ladle out all oil, except one large cooking spoonful. Add onions, celery, bell peppers and garlic. Continue cooking until all vegetables are well caramelized, being careful not to scorch them. Pour in stock, bring to a rolling boil then reduce heat to simmer. Cook 15 minutes to allow flavors to develop. Stir in mushrooms, green onions and parsley. Season with salt, cayenne pepper and hot sauce. If desired, slightly over-season dish since rice has not since been added. Add rice, reduce heat to low, cover and cook 30-45 minutes. Stir every 15 minutes. Do not uncover, except to stir.
Yield: 15-20 servings.
Thursday, February 5, 2009
DEBDOOZIE’S BLUE RIBBON CHILI
DEBDOOZIE’S BLUE RIBBON CHILI
"Prepared salsa and chili seasoning speeds up the preparation"
2 lbs. ground beef
½ onion, chopped
1 tsp. black pepper
½ tsp. garlic salt
2-1/2 cups tomato sauce
1 (8-oz.) jar salsa
4 Tbsp. chili seasoning mix
1 (15-oz.) can light red kidney beans
1 (15-oz.) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and the onion is tender. Drain grease, if desired.
Add the black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat and simmer for about an hour.
Yield: 8 servings.
"Prepared salsa and chili seasoning speeds up the preparation"
2 lbs. ground beef
½ onion, chopped
1 tsp. black pepper
½ tsp. garlic salt
2-1/2 cups tomato sauce
1 (8-oz.) jar salsa
4 Tbsp. chili seasoning mix
1 (15-oz.) can light red kidney beans
1 (15-oz.) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and the onion is tender. Drain grease, if desired.
Add the black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat and simmer for about an hour.
Yield: 8 servings.
SLOW COOKER CHILI II
SLOW COOKER CHILI II
1 lb. ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10-75-oz. each) caned tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannelloni beans with liquid
½ Tbsp. chili powder
½ tsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green pepper, garlic, tomato puree, kidney beans, and cannelloni beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover and cook 8 hours on LOW.
Yield: 8 servings.
1 lb. ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10-75-oz. each) caned tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannelloni beans with liquid
½ Tbsp. chili powder
½ tsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green pepper, garlic, tomato puree, kidney beans, and cannelloni beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover and cook 8 hours on LOW.
Yield: 8 servings.
MOM’S CHICKEN CACCIATORE
MOM’S CHICKEN CACCIATORE
2 cups all-purpose flour for coating
½ tsp. salt
¼ tsp. black pepper
1 (4-lb.) chicken cut into pieces
2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5-oz.) can diced tomatoes
½ tsp. dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste.
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet and sauté until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Yield: 8 servings.
2 cups all-purpose flour for coating
½ tsp. salt
¼ tsp. black pepper
1 (4-lb.) chicken cut into pieces
2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5-oz.) can diced tomatoes
½ tsp. dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste.
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet and sauté until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Yield: 8 servings.
Sunday, February 1, 2009
ZESTY CHICKEN WINGS
ZESTY CHICKEN WINGS
"These wings are so easy to make"
½ cup corn syrup
½ cup ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
16 chicken wings
In a saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into 3 sections; discard wing tips. Place wings in a well-greased 15-x-10-x-1-inch baking pan. Bake at 375^ for 30 minutes, turning once. Brush with sauce. Bake at 20-25 minutes longer, turning and basting once, or until juices run clear.
Yield: 10 servings.
"These wings are so easy to make"
½ cup corn syrup
½ cup ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
16 chicken wings
In a saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into 3 sections; discard wing tips. Place wings in a well-greased 15-x-10-x-1-inch baking pan. Bake at 375^ for 30 minutes, turning once. Brush with sauce. Bake at 20-25 minutes longer, turning and basting once, or until juices run clear.
Yield: 10 servings.