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These are the new recies I tried this week. All got a thumbs up.* Exported from MasterCook *
Chipotle-Seasoned Pot Roast with Mexican Vegetables
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Breakfast
Tex-Mex
Amount Measure Ingredient -- Preparation Method
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Chipotle-Seasoned Pot Roast With Mexican Vegetables
Roasted Tomatillo-Chipotle Salsa:
3 to 6 ( 1/4 to 1/2 ounce) steamed, dried chipotle chiles or canned
chipotle chiles en adobo
3 large garlic cloves, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
3 to 4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon sugar
Roast:
1 (3-pound) boneless beef chuck roast, 2 1/2 to 3 inches thick (see
Note) 1 tablespoon vegetable oil
1 cup water
4 medium carrots, peeled and cut into 1/2-inch rounds
2 chayotes, peeled, pitted and cut into 1/2-inch pieces
4 medium boiling potatoes (red skin), cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
Coarse salt
Salsa: For dried chiles, toast them on an ungreased griddle or heavy
skillet over medium heat, turning regularly and pressing flat with a
spatula, about 30 seconds. In a small bowl, cover the chiles with hot
water and let rehydrate 30 minutes, stirring frequently to ensure
even soaking. Drain and discard the water. (Canned chiles need only
be removed from their canning sauce.)
While chiles are soaking, roast the unpeeled garlic on the griddle or
skillet over medium heat, turning occasionally, until soft (they will
blacken in spots), about 15 minutes; cool and peel. Roast the
tomatillos on a baking sheet 4 inches below a very hot broiler until
blackened on 1 side, about 5 minutes, then flip and roast the other
side.
Put tomatillos and their juices, rehydrated or canned chiles and
garlic into a food processor or blender and process to a
fine-textured puree. Transfer to a bowl and stir in enough water to
give the sauce a medium consistency. Taste and season with salt and
sugar.
Roast: In a shallow dish, smear the meat with salsa, cover and
refrigerate for several hours or up to 24 hours.
When you're ready to cook the meat, preheat oven to 325 degrees.
Scrape salsa off meat and reserve. Dry meat on paper towels and
sprinkle with salt. Heat oil in Dutch oven over medium-high; when
hot, add roast and brown on one side, about 5 minutes, then flip and
brown the other side. Move roast to a plate; pour water into pot and
boil over medium, scraping up the browned bits. Stir in reserved
salsa, then return the roast to pan. Cover tightly and bake for 2
hours, until meat is just tender.
Distribute carrots, chayotes and potatoes around meat, and stir to
coat with pan juices. Cover and cook 30 to 45 minutes until meat and
vegetables are tender. Transfer roast to a large, warm serving
platter. Scoop out vegetables with a slotted spoon and distribute
around meat. Skim off fat from pan juices, and boil juices to reduce
until lightly thickened; there should be about 1 cup. Taste and
season with salt if necessary, then spoon sauce over meat and
vegetables. Sprinkle with cilantro and salt.
Note: An equal-size pork shoulder roast or equal weight of chicken
thighs can be substituted for the beef. Chicken and vegetables can
cook together for a total of 40 or 45 minutes.
Makes 6 servings.
Per serving: fats, 38 grams (57% of calories); calories, 592;
cholesterol, 147 milligrams; carbohydrate, 18 grams; fiber, 4 grams;
protein, 44 grams; sodium, 438 milligrams
Source: 'RICK BAYLESS'S MEXICAN KITCHEN' BY RICK BAYLESS (SCRIBNER, 1996)I did not use a pressure cooker...* Exported from MasterCook *
Pinto Bean Soup
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex Amount Measure Ingredient -- Preparation Method
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posted by Linda in San Diego 01-05-100 11:48 AM
Pinto Bean Soup
1 1/2 cup dried pintos, soaked overnight or speed soaked can also use canned equivalent
1 Tbl. safflower oil
1 tsp. whole cumin
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup fresh or frozen (defrosted) corn kernels
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits or 1-2 jalapenos or generous pinch crushed red pepper flakes
4 cup boiling water
2 Tbl. tomato paste
1/2 cup minced fresh coriander or parsley
1-2 Tbl. freshly squeezed lime juice
salt and freshly ground pepper.
1 ripe or firm avocado, 1/2 inch dice Drain and rinse beans; set aside.
Heat oil, sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 min.
Add the reserved beans, corn, oregano, chipotle, and water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 min. Allow pressure to drop naturally or use quick release method.
Remove the lid. Simmer beans until done if they aren't quite cooked. With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper. Gently stir in avocado just before serving.
* Exported from MasterCook *
Macaroni Pizza
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Casserole
Pasta
Amount Measure Ingredient -- Preparation Method
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posted by SandyOH 01-26-100 6:22 PM
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* Exported from MasterCook *
Macaroni Pizza
Recipe By : Sandy - unknown source
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pasta / Rice
Amount Measure Ingredient -- Preparation Method
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2 cups elbow macaroni -- cooked
1 egg
1/2 cup milk
1 pound ground beef
1/2 cup chopped onion
16 ounces tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 ounces sliced mushrooms -- drained
1 cup grated American cheese
1 cup shredded Mozzarella cheese
Pour the cooked macaroni in a greased 9x13-inch baking pan. Beat the egg and milk together and pour over the macaroni. Brown the ground beef and onions; pour off all excess fat. Add seasonings, tomato sauce and mushrooms; mix well.
Pour over macaroni. Top with both the cheeses. Bake at 350° F. until cheese bubbles, about 15 minutes.
Serves 8 - - - - - - - - - - - - - - - - - -
NOTES : This is an old favorite.....everyone loves it and its easy to put together.
Source:
"posted by Schmitty"
* Exported from MasterCook *
Walnut Chicken with Heavenly Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
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posted by Schmitty 01-19-100 5:19 AM
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Walnut Chicken w Heavenly Sauce
Enough for a crowd
16 (3 to 4 ounce) boneless skinless chicken breast halves
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup ground walnuts
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried tarragon leaves
1 teaspoon black pepper
1/4 teaspoon ground red pepper (cayenne)
1/4 cup (1/2 stick) butter
Sauce Ingredients:
1/2 cup pure maple syrup
1/3 cup lemon juice (juice of 2 lemons)
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/8 teaspoon nutmeg
2 cups (4 sticks) butter chilled, cubed
Salt and pepper to taste
Place chicken breast halves in large bowl or large baking dish. Add buttermilk; mix gently to coat chicken. Let stand 10 minutes.
Heat oven to 350 degrees. Lightly butter 2 large shallow baking pans or line with foil (I like to spray foil with non-stick spray). In medium bowl, combine cornmeal, walnuts, salt, mustard, dried tarragon, black pepper and ground red pepper; mix well. Remove chicken from buttermilk; coat all sides of each chicken piece with cornmeal mixture, pressing in firmly so walnuts adhere to chicken. *
Melt 1/4 cup butter in large skillet over medium heat. Add chicken; brown lightly on both sides. Place in buttered pans. Bake at 350 degrees for 25 to 30 minutes or until chicken is fork tender and juices run clear.
Sauce Directions:
Meanwhile in saucepan, combine maple syrup, lemon juice, shallot, fresh tarragon and nutmeg; mix well. Cook over medium heat about 15 minutes or until reduced by half. With wire whisk, gradually beat in 1 1/2 cups of the butter. Remove from heat and beat in remaining 1/2 cup butter. Season with salt and pepper.
* Note: I found best to let chicken rest after coating with cornmeal mixture at least 1 hour – I place it in refrigerator for that time.
Delicious - Serve with sauce spooned over the cooked breasts.
Source:
"posted by Schmitty"
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