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Post by missteetheironchef on Oct 25, 2006 17:28:54 GMT -5
Super Nachos
1 large bag of tortilla chips 1 pound lean ground beef 1 package taco seasoning mix 1 15-oz. can refried beans 1 15-oz. can black olives, sliced 1 cup cheddar cheese 1 cup Monterrey Jack cheese 1 cup mozzarella cheese 1 15-oz. can black beans 1 8-oz. jar pickled jalapeno pepper slices One half head of lettuce shredded 2 fresh tomatoes chopped 1 onion chopped 8 oz. sour cream Fresh Guacamole (recipe follows)
Brown lean ground beef in pan. Add taco seasoning and water per directions on taco seasoning mix. Cover and cook according to directions. Push taco meat to one side of pan. Add refried beans other side of pan and spread out over the bottom of the pan opposite the taco meat. Cover pan and warm on low heat until refried beans are warm. Cover very large casserole dish with layer of tortilla chips. Place a few spoonfuls of taco meat and refried beans over chips. Add one quarter of each cup of cheese over meat and beans.
Sprinkle on a few black olive and jalapeno pepper slices and black beans. Add more chips and repeat process two or three more times with cheese as last ingredient reserving some of the black beans, olives and jalapeno pepper slices to sprinkle on the top of the nachos. Place casserole dish in 300 degree oven and heat until cheese melts throughout. Remove from oven and add shredded lettuce, tomatoes, onions and remaining black beans, olives and jalapeno pickle slices. Add a few scoops of sour cream and Fresh Guacamole and serve.
Fresh Guacamole
2 ripe avocados 1 Tbsp. fresh lime juice 1 small sweet onion chopped One quarter cup chopped parsley or cilantro 1 clove garlic, minced
Peel avocados and remove pits, reserving one pit. Mash avocado meat in bowl. Add lime juice and mix. Add remaining ingredients, mix well, add avocado pit then cover and refrigerate for 30 minutes before using. Adding the avocado pit helps to prevent the Guacamole from turning brown.
The Skinny: Use low fat cheese, low fat tortilla chips, the leanest ground beef you can find and low fat sour cream.
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Post by missteetheironchef on Oct 25, 2006 17:29:31 GMT -5
Chili with Beans
1 pound mixed dry beans 1 pound lean ground beef 1 pound stew meat, cut into small chunks 1 large sweet onion, quartered 3 cloves garlic, minced 1 6-oz. can tomato paste 1 28-oz. can diced tomatoes 4 Tbsp. chili powder 1 12-oz can lager beer, you may use water or tomato juice instead One quarter cup Scotch Whiskey (optional but highly recommended, both for the chili and the cook) Hot sauce to taste Salt and pepper to taste
Place beans in a large stock pot and cover with water. Allow beans to soak for several hours. Meanwhile brown ground beef, stew meat, onion and garlic in a large skillet. Drain excess fat and set aside. Rinse and drain water from soaked beans and place in a large pot and cover with 6 cups of water. Cook over low to medium heat for about 1 hour. Place meat mixture in a crock pot with cooked beans. Add tomato paste, diced tomatoes, chili powder, beer, Scotch and hot sauce to the pot and simmer for several hours before serving. You can adjust the heat in the recipe with both the chili powder and the hot sauce. Some chili powders come with added ground hot pepper that can really spice up this dish. Other options are to use regular chili powder and supplement it with some ground hot pepper or to float a few whole hot peppers in the chili as it cooks.
The Skinny: Use the leanest beef you can find. I usually serve the chili with a few condiment dishes of grated cheese, sour cream, sliced jalapeno peppers and chopped onions.
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Post by missteetheironchef on Oct 27, 2006 17:09:35 GMT -5
Chicken Piccata
6 - 8 boneless skinless chicken breasts 1 Tbsp. butter 1 Tbsp. olive oil 1 cup flour 2 tsp. salt 2 tsp. fresh pepper 1 cup milk One half cup very dry white wine One half cup chicken broth 2 fresh lemons 2 Tbsp. capers, optional One cup fresh parsley
In large saute or fry pan, melt butter with oil. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. Saute chicken in butter and oil over medium to medium-high heat until browned and cooked through, turning often. Add more butter and oil as needed. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Add chicken broth and turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. Taste sauce frequently, and more wine or lemon can be added as necessary. If sauce does not thicken enough, add a little bit more flour and continue to stir. When sauce is ready, slice remaining lemon and add slices to the sauce. Add chicken back to the pan and turn to coat. Add parsley and warm for a few minutes. Serve over hot pasta and spoon sauce from pan over pasta and chicken.
The Skinny: Make sure to use skinless chicken breasts.
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Post by missteetheironchef on Oct 28, 2006 11:17:04 GMT -5
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Post by missteetheironchef on Nov 2, 2006 15:55:40 GMT -5
Beef Stuffed With Cream Cheese
One half pound thin sliced roast beef 8 oz. cream cheese, softened 1 clove garlic, minced 1 Tbsp. lemon juice One half tsp. seasoned salt 1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
The Skinny: Use lean roast beef and light cream cheese.
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Post by missteetheironchef on Nov 2, 2006 15:56:29 GMT -5
Schnitzel Paniert
4 very thinly sliced pork steaks 2 eggs One half cup milk 1 cup flour 1 tsp. black pepper One half tsp. paprika Peanut oil for deep-frying
Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.
The Skinny: Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you.
Rosti
2 lbs. russet potatoes 1 cup olive oil Salt and pepper to taste 1 Tbsp. parsley flakes
Preheat oven to 350 F. Cut the potatoes into chunks about one inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.
The Skinny: You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil.
Rotkohl
4 cups shredded red cabbage 1 cup thinly sliced onion 1 and one half cups water One half cup vinegar (omit this if using an aluminum pot!)
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.
The Skinny: Not much room for improvement here.
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Post by keroppikeroppi007 on Nov 4, 2006 10:20:29 GMT -5
THE FAMOUS AUSSIE MEAT PIE
Ingredients 500g / 1lb chuck or blade steak 2 tablespoons flour Freshly ground black pepper 1 tsp salt 1/2 cup water 1 x 375g / 12 oz packet frozen puff pastry, thawed Beaten egg to glaze
Directions Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. Allow to cool completely. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).
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Post by keroppikeroppi007 on Nov 4, 2006 10:23:41 GMT -5
Anzac Biscuits
Ingredients 1 cup (8oz) unbleached flour 1 cup (8oz) rolled oats 1 cup (8oz) granulated sugar 3/4 cup (6oz) shredded coconut 1/2 cup (4oz) raisins 1/8 cup (1oz) chopped dried apricots 1/4 cup (2oz) sesame seeds 2 tbsp (1oz) corn syrup 1 1/2 tsp (1/4oz) baking soda 150g (5oz) butter
Instructions Melt the butter and the corn syrup over low heat in a medium-size saucepan. In a cup, dissolve the baking soda in 1 tsp (1/6oz) hot water, and add it to the butter and syrup mixture. When the mixture begins to foams, mix in the flour, the oats, the shredded coconut, the apricots, the sesame seeds, and the raisins. Add 2 tsp (1/3oz) water and knead lightly. Grease your hands. Roll the dough into golf-sized balls and arrange them, keeping at least 2cm (3/4in) distance between them, on a lightly greased baking sheet. Cook at 180C (350F) until the edges turn golden. Remove the baking sheet from the oven. Cover and allow to cool at room temperature. Using a thin, flat spatula, gently remove each biscuit from the baking sheet. Store at room temperature.
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Post by Arrianna on Nov 4, 2006 13:19:27 GMT -5
Thanks keroppikeroppi007, that looks great!
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Post by missteetheironchef on Nov 4, 2006 15:10:24 GMT -5
Seared Tuna Steaks with Spring Greens
6 6-oz. tuna steaks 2 tsp. fresh ground pepper 1 tsp. coarse kosher salt 1/4 cup olive oil, divided 1/4 cup fresh lemon juice 8 cups fresh spring greens
Sprinkle tuna steaks with pepper and salt. Heat 1 Tbsp. olive oil in a skillet and cook tuna steaks for 2 minutes per side or until desired doneness is achieved (We like it pink in the middle). Combine the remaining olive oil, lemon juice and salt and pepper and whisk together in a small bowl. Place some of the spring greens on each plate, pour the lemon juice/olive oil mixture on serving of salad and then top with a tuna steak.
Vegetable Medley
1 large yellow pepper, seeded and cut into strips 1 large red pepper, seeded and cut into strips 2 carrots cut into thin strips 1 sweet onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 2 large zucchini, julienne 1 tsp. thyme 1 tsp. marjoram Salt and pepper to taste
Heat oil in a large skillet and saute peppers, carrots and onion for about 5 minutes, add zucchini and cook for several more minutes or until vegetables are tender, stir in thyme marjoram and salt and pepper and cook for 2 minutes more.
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Post by missteetheironchef on Nov 7, 2006 11:55:43 GMT -5
Southwestern Pork Burritos
Serves 6
For meat filling
Two pounds of boneless pork roast (If you don't eat pork feel free to make these with 2 pounds of cooked chicken breast meat). Three oz dried Guajillo chilies. Also called New Mexico chiles. Stems cut off, seeds removed. Four tsp. of jar garlic grated or pureed One Tbl of garlic powder Three cups of water One tsp of salt.
For Burritos
Six - 12" flour tortillas Two small avocadoes diced Two small tomatoes diced and divided Two cups of grated cheddar cheese one can 15 oz of vegetarian re-fried beans 2 cups of canned or frozen (thawed) corn Three slices of a large onion diced butter spray or three Tbl of melted butter
Preheat the oven at 375 degrees. Slice the pork roast into one inch wide slices. Then cut the slices into large cubes. 6 cubes per slice. Put all sliced meat in a 9 X 13 oven proof pan. Roast for 30 minutes.
While the meat is roasting. Put the chilies in a large sauce pan with enough water to cover them. Boil on medium for 30 minutes. Then strain. The fumes will make you sneeze or cough if you get too close so beware. Nothing dangerous; just authentic!
Take your blender and add the strained chilies, the garlic and powder, water and salt. Puree until smooth. You'll have a beautiful red sauce. Take the roast out of the oven and pour the sauce on top. Stir meat so it gets sauce on all sides. Continue roasting the meat another hour.
When the roast is done, take the pieces of meat out of the sauce and cut them into smaller bits; or shred them; your choice. DO NOT throw away that wonderful sauce! When you have the meat cut up take a drizzle of the sauce and put it on the meat and stir so all of the meat gets a good dose of sauce.
Now prepare to assemble your burritos. The flour tortillas should be heated in your microwave to soften them up. Put your oven on Broil.
Heat your vegetarian beans so they are hot. I put a little water in the pan to make that go faster. The beans are a bit runnier but that's fine with me.
Take the warm tortillas and lay them out on an assembly board. First smear a heaping tablespoon (or two) of beans on the inside of the tortilla. Then place about three quarters of a cup of meat inside the tortilla middle. Add one sixth of the onions, one sixth of the corn, a sprinkle of tomatoes (save some tomato pieces for garnish) and one sixth of the grated cheese.
Now you are going to roll it burrito-style. The tortilla is round but you are endeavoring to make an oblong shape that is closed on each side. I take two ends and fold them toward the middle. Then I start rolling from one side while still tucking in my two ends until I have the burrito fully rolled. Place it on the seam to hold it closed. Do the same assembly with each burrito and place them on an oven proof cookie sheet.
Spray the tops of all burritos (or brush on butter) and put them under your broiler until the tops get a nice crunchy brown. This is what makes a burrito taste extra-authentic to me. I love the crunchy top so it's worth the extra step.
The final touch is to pile the avocado bits on top of the burritos with a few tomato pieces. AND remember that fabulous sauce sitting in the pan from the meat? You can drizzle that around the burritos when you plate them! Extra jazz for your meal.
Serve with a side salad or chips and salsa. Makes a great informal dinner or a fun weekend lunch. You can also make mini-versions of these with smaller tortillas shells and put then on a buffet. They are even tasty at room temperature.
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Post by missteetheironchef on Nov 9, 2006 13:11:47 GMT -5
Salmon Quesadillas 8 oz. smoked salmon 2 cloves garlic, minced 1 tsp. dried dill 1/2 tsp. pepper 4 flour tortillas 2 cups Monterey Jack cheese 1 Tbsp. oil
Saute salmon, garlic dill and pepper in olive oil. Spread mixture over 1/2 of each flour tortilla and sprinkle with cheese. Fold tortillas over and return to skillet to brown on both sides and to melt cheese. Slice into quarters and serve with salsa.
The Skinny: Use low fat cheese and fat free non-stick spray in place of the oil.
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Post by missteetheironchef on Nov 9, 2006 13:12:19 GMT -5
Beef Tenderloin with Mushroom Wine Sauce 1/4 cup butter 2 Tbsp. flour 3 cloves garlic, minced 2 cups beef broth 2 cups fresh mushrooms, sliced 1/3 cups shallots, minced 1/2 tsp. dry mustard 3/4 cup dry red wine Salt and pepper to taste 2 3-pound beef tenderloin fillets
Melt butter in a large saucepan, add flour and garlic and stir until browned. Add beef broth, mushrooms, shallots, dry mustard, dry red wine and salt and pepper, allow to simmer for 10-15 minutes. Place tenderloins in broth and simmer an additional 20 minutes or until beef is cooked to your taste. Serve over rice or with potatoes and baste with broth.
The Skinny: Use the leanest cuts of beef you can find.
Oriental Green Beans
1 pound fresh green beans 2 Tbsp. butter 1/4 cup soy sauce 1 tsp. fresh ginger, grated 1 Tbsp. sesame seeds, toasted Salt and pepper
Cook green beans in a steamer until crisp-tender. Place cooked beans in a bowl and add butter, soy sauce, fresh ginger sesame seeds and salt and pepper, stir well.
The Skinny: We think life is too short to substitute for real butter but, if you must, do so.
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Post by missteetheironchef on Nov 10, 2006 16:23:01 GMT -5
Linguine with Clam Sauce 1 26-oz. jar pasta sauce 4 6-oz. cans minced clams, undrained 2 cloves garlic, minced 1/2 tsp. red pepper flakes 1 pound linguine One third cup fresh grated Parmesan cheese
Combine pasta sauce, clams, garlic and red pepper flakes in a saucepan and bring to a boil, reduce heat and simmer. Meanwhile, cook linguine according to package directions, drain and serve with clam sauce on top. Sprinkle with fresh Parmesan cheese.
The Skinny: Not much room for improvement here.
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Post by missteetheironchef on Nov 11, 2006 16:25:41 GMT -5
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