Sunday, August 17, 2008

Recipes - Dinner

This is where I will compile the recipes in my menu that I have previously posted.

Tamale Pie
1 pk Tamalis, Ray's Tamalis (Frozen) Large (I use about 1-2 per person)
1 Can Hormel Chili Chunky with Beans
1 can Hormel Chili No Beans
2 Cups Cheese, Monterey Jack Cheese (3 oz)
1 small onion
Put tamalis in a pan smaller than 9x13. Cut off wrappers from Tamalis. Pour all cans over top. Sprinkle with cheese. Bake 35-45 mins at 350 Degrees, or layer in the crockpot and cook for about 2-3 hours on low. After cooking, top with onions.

Chicken Salad
2 Cans chicken Breasts (I use part of my cooked whole chicken or a store-bought rotisserie chicken)
1/2 Cup Mayo
1 tb Mustard, Grey Poupon Dijon
1/4 Cup dill pickles
1/4 Cup Celery
1/4 Cup Grapes
1/2 Cup Apples
to Taste Garlic Salt
to Taste Pepper, Lemon
1/4 C almonds, Blanched
1 stick Crackers, Club
Chop dill pickles, apples, celery and grapes. Break up chicken and then add
mustard, pickles, apples, celery and grapes. Mix well. Then add mayo until it is the desired consistency Season with salt and pepper to taste. Mix well agian. Serve on any type of bread or lettuce for salad, sprinkle with almonds. I serve with club crackers. (I don't measure when making this, so these are all estimates.)

Boucher Soup AKA Farm Grove Shaker & Herb Soup
1/2 Cup Butter
2 Ts Basil Leaves
2 Ts Marjoram
2 Large cloves Garlic
3 sticks Celery
1/2 med Onion, Chopped
3 chicken Breasts (I use some of my cooked whole chicken)
1 can diced Tomato
1/2 Cup Chicken Base, Knorr LeGout and about 4-6 cups water
1/2 pk homestyle Amish Noodles
1 Ts Salt
Melt butter in a large stock pot. Cook herbs, onion, garlic, celery, and chicken in butter until vegetables are slightly tender. Add stewed tomatoes and chicken stock. Bring to low boil and cook until meat is tender. Taste and adjust salt. Add sugar to taste. Add egg noodles and cook until noodles are tender, stirring often. Add more chicken stock is stew is too thick. (We use Knorr condensed chicken base from GFS market. A jar of this concentrated base lasts a long time and give more chicken taste without adding high levels of salt. Be sure to check the label and buy the product that lists “chicken” in the list of ingredients FIRST and salt second.)

Teriyaki Pasta with Chicken
6-8 oz Linguine, cooked and drained
2 tb olive Oil
2-3 chicken breasts (I use from my cooked whole chicken)
1 Can Pineapple tidbits or chunks, drained
2 carrots, julienned, but like matchsticks
1 1/2 C Broccoli Florets
3/4 C Teriyaki Sauce (Use the thicker type that is like a glaze)
Boil water, begin cooking linguine. Chop carrots and broccoli (I used a bag of frozen broccoli and cauliflower). Place in bowl with drained pineapple. Chop up chicken breasts into bite-size pieces). Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 mintues. Remove from wok, put into clean bowl. Add bowl of vegetable ingredients to wok. Stir fry for 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot.

Irish Beef Stew
1/4 C olive Oil
1 1/4 lb Beef, Stew
6 Clove Garlic
6 Cups Beef Stock (I use boullion cubes or left-over stock from pot-roast night or a combo)
2 Cups Apple juice
2 tb Tomato Paste
1 tb sugar
1 tb thyme
1 tb Worcestershire Sauce
2 Bay Leaves
2 tb Butter
3 lb Potatoes, peeled, but into 1/2-inch pieces
1 largae onion, Chopped
3 Carrots, peeled and cut into 1/2-Inch pieces
To Taste Salt
to Taste Pepper, black

Saute' beef before adding to crock pot and cook over night.

Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, apple juice, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

(This recipe originally called for guinness beer and fine red wine. I substituted both for the apple juice.)


riverwalker said...

I plan to try out your Irish stew recipe. Sounds yummy!