INGREDIENTS:
1/2 lb Ground lean buffalo
Or sirloin
1 c Chopped onions
1/2 c Chopped green peppers;
-optional
8 oz Low-salt tomato sauce
14 1/2 oz Low sodium beef broth
=(canned or dry substitute)
6 oz Low-salt tomato paste
2 ts Chili powder
1/2 ts Cumin
Brown sugar to taste
-optional
2 cn Dark red kidney beans
Undrained/15 oz each
DIRECTIONS:
Cook beef, onion and green peppers
over medium heat until beef is well done and onion and peppers are soft.
Strain all and run under hot water until beef loses oily feel when touched.
Add remaining ingredients and bring to a boil. Reduce heat and simmer.
Adjust seasonings to taste.JM. *Approximate composition per serving: 105
calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a
Cardiovascular Dietician. Governor Jim Edgar, Illinois
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Tuesday, January 12, 2010
Sunday, January 10, 2010
Beef & Bay Stew Recipe
INGREDIENTS
750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour
DIRECTIONS
Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour
DIRECTIONS
Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Jalapeno Marinade Recipe
INGREDIENTS
1/2 c Red Jalapeno jelly
1/4 c Chopped fresh thyme leaves
Or 4 teaspoon of dried thyme leaves
1/3 c Olive or vegetable oil
DIRECTIONS
Place jelly and thyme in microwavable 2-cup measure. Microwave
uncovered on High 45 to 60 seconds, stirring every 15 seconds, until
jelly is melted; or heat jelly and thyme in 1-quart saucepan over
medium heat, stirring constantly, until jelly is melted. Gradually
stir in oil, stirring until smooth.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
1/2 c Red Jalapeno jelly
1/4 c Chopped fresh thyme leaves
Or 4 teaspoon of dried thyme leaves
1/3 c Olive or vegetable oil
DIRECTIONS
Place jelly and thyme in microwavable 2-cup measure. Microwave
uncovered on High 45 to 60 seconds, stirring every 15 seconds, until
jelly is melted; or heat jelly and thyme in 1-quart saucepan over
medium heat, stirring constantly, until jelly is melted. Gradually
stir in oil, stirring until smooth.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Friday, January 8, 2010
Curried Peanut Chicken Recipe
INGREDIENTS
2 sm Chickens (frying),
1 lg Onion, sliced
-cut into serving-
1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
2 sm Chickens (frying),
1 lg Onion, sliced
-cut into serving-
1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Scrapple Recipe
INGREDIENTS
3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Thursday, January 7, 2010
African Vegetable Stew Recipe
INGREDIENTS
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch
1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch
1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Apple Squares Recipe
INGREDIENTS
2 cup of White flour, unbleached 1 cup of Sour cream (or yogurt)
2 cup of Brown sugar, firmly packed 1 teaspoon of Vanilla extract
1/2 cup of Butter (or margarine) 1 Egg
1 cup of Chopped nuts (optional) 2 cup of Apples, peeled and
2 teaspoon of Cinnamon (or less)
-finely chopped
1 teaspoon of Soda
-(about 2 apples)
1/2 teaspoon of Salt
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine the flour, brown
sugar and margarine. Blend at low speed, until the mixture forms fine
crumbs. If you want to include them, stir in the nuts now. Place about 2
3/4 cups of the crumb mixture into an ungreased pan, about 13 x 9 inches.
Press down firmly.
Add the remaining ingredients (except for the apples) to the remaining
crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon
the batter evenly over the crumb base in the pan. Bake at 350 degrees F.
for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool
before cutting. Better yet, let it wait 24 hours before cutting. Store
loosely covered.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
2 cup of White flour, unbleached 1 cup of Sour cream (or yogurt)
2 cup of Brown sugar, firmly packed 1 teaspoon of Vanilla extract
1/2 cup of Butter (or margarine) 1 Egg
1 cup of Chopped nuts (optional) 2 cup of Apples, peeled and
2 teaspoon of Cinnamon (or less)
-finely chopped
1 teaspoon of Soda
-(about 2 apples)
1/2 teaspoon of Salt
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine the flour, brown
sugar and margarine. Blend at low speed, until the mixture forms fine
crumbs. If you want to include them, stir in the nuts now. Place about 2
3/4 cups of the crumb mixture into an ungreased pan, about 13 x 9 inches.
Press down firmly.
Add the remaining ingredients (except for the apples) to the remaining
crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon
the batter evenly over the crumb base in the pan. Bake at 350 degrees F.
for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool
before cutting. Better yet, let it wait 24 hours before cutting. Store
loosely covered.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Subscribe to:
Posts (Atom)