Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Chipotle-Chicken Stew

Chipotle-Chicken Stew

Serving Size : 16 Preparation Time :0:00

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

3 pounds boneless breast – cut into bite-size pieces

1 tablespoon olive oil

3 cups chopped onion

6 cloves minced garlic

2 cups cubed, peeled red potato (1-inch)

1 1/2 cups carrots – sliced (1-inch-thick)

1/4 cup tomato paste

1 1/2 teaspoons ground cumin

3 (16-oz) cans fat-free less-sodium chicken broth

3 (14.5-oz) cans no-salt-added diced tomatoes – undrained

3 drained canned chipotle chiles in adobo sauce – finely chopped

2 tablespoons chopped fresh cilantro

Place a Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender.

Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro. Serving size: 1 cup.

CALORIES 173; FAT 2.3g; PROTEIN 22.7g; CARB 14.6g; FIBER 1.6g; CHOL 49mg; IRON 1.6mg; SODIUM 361mg; CALC 54mg.

Per Serving (excluding unknown items): 23 Calories; 1g Fat (35.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

March 19, 2008 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Recipe, Recipes, Stew Recipes | , , , , , , | Leave a comment

Goulash Soup

2 lbs. stew meat cut in 1″ cubes
2 large onion chopped
2 clove garlic minced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
3 Tablespoons Sweet Hungarian paprika (not Spanish)
1 teaspoon dry mustard
1 teaspoon horseradish
5 cups beef broth
1 pkg. egg noodles
1/2 pt. sour cream

Heat heavy pan with a little olive oil. When it is hot drop meat cubes
in one at a time so they sear and the heat of the pan doesn’t go down
all at once. You want the meat to sear and not release any of it’s
juices until it is cooking. Brown all sides of meat then remove from pan.

Reduce heat and add onions,garlic, and saute til tender. Add
Worcestershire sauce, sugar, salt, paprika, horseradish and mustard
and add meat.

Add the broth and cover and simmer for 2 to 3 hours til meat falls
apart. Don’t hurry this process, it is better the longer it cooks.

When the meat is done and falling apart, take meat out and shred it.
Replace the meat and add noodles. Cook til noodles are done. If you
need more broth then add more beef broth and heat through.

Take off heat and stir in sour cream.

September 19, 2007 Posted by | Beef Recipes, Beef Stew Recipes, Dinner, Lunch, Recipe, Recipes, Stew Recipes | Leave a comment

Basque Lamb Stew Recipe

3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock

1 Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

3 Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.

Optional: garnish with fresh mint leaves.

Slow Cooker Recipes

September 8, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Dinner, Family, Food, Lamb, Lamb Recipes, Lamb Stew, Lunch, Stew Recipes | Leave a comment

Texas BBQ Beef and Beans

1 1/2 cups finely chopped onion
1 {8 oz.} can tomato sauce
1/2 cup mild or medium picante sauce
2 Tbs. cider vinegar
1 1/2 Tbs. brown sugar
1 Tbs. chili powder
2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 lb. beef, trimmed of fat and cut into narrow strips
2 garlic cloves, minced
3 {16 oz.} cans kidney beans, rinsed and drained

In slow cooker/Crock Pot, stir together onion, tomato sauce, picante sauce,
vinegar, brown sugar, chili powder, Worcestershire sauce, and pepper. Stir in
beef, garlic, and beans. Cover and cook on HIGH setting for 1 hour. Turn
setting to LOW and cook for 5 to 6 hours.

July 14, 2007 Posted by | BBQ, BBQ Recipes, Beef, Beef Recipes, Beef Stew Recipes, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Crock Pot, Crockpot, Crockpot Recipes, Dinner, Events, Famous Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes, Slow Cooker, Stew Recipes, Summer Recipes | 6 Comments

Pozole (Red Hominy Soup)

Pozole (Red Hominy Soup)

1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Water
Salt, to taste

~~~Condiments~~~
Shredded cabbage
Sliced radishes
Dried oregano
Chopped onion
Cilantro
Avocado
Limes
Tortillas

Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover.  Add salt.

Cover and bring to a boil.  Cook until tender; add the hominy and simmer until it pops.

Add enchilada sauce and enough water to a soupy consistency.

Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste.  Simmer until
tender.

Makes: 4 to 6 servings.

May 1, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Lunch, Meals, Pork, Pork Recipes, Recipe, Recipes, Soup, Soup Recipes, Soups, Stew Recipes | Leave a comment

Famous Recipes – Irish Pub Stew Recipe

Irish Pub Stew recipe
4 to 6 servings

1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

Preheat oven to 300 degrees F.

In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.

Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.

Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

March 7, 2007 Posted by | Beef, Beef Recipes, Beef Stew Recipes, Cooking, Cooking and Food, Dinner, Events, Famous Recipes, Food, Holidays, Ingredients, Irish Recipes, Irish Stew, Meals, Potatoes, Recipe, Recipes, St. Patrick's Day Recipes, Stew Recipes, Vegetables | 1 Comment