Recipe: TALK TKL 10-7-97 - 8 Assorted Recipes

Crock Pot Stuffed Peppers
Stuffed Pork Chops Provencale
Teriaki sauce
New Orleans Red Beans and Rice
Red Beans and Rice with Salsa-Daley
Beef, Black Beans and Rice
Mexican Red Beans with Chorizo Sausage
Spiced Red Beans

Betsy, NY (08:11:29 am) :
Here's one of my favorite crockpot recipes:

Crock Pot Stuffed Peppers

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)

Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc...

Stuff each pepper about 2/3 full (rice will need room to swell up).
That's right, the meat and rice go in raw, that's the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

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Annie, TX (3:53:12 pm) : Stuffed Pork Chops Provencale
Golden Pheasant Inn
Erwinna, Pennsylvania

Ingredients:
4 double-rib pork chops trimmed
Salt and ground pepper
2 tablespoons olive oil
1/2 cup dry white wine

Stuffing:
2 tablespoons olive oil
1 cup onion finely chopped
1 cup mushrooms chopped
1/4 teaspoon thyme, oregano, tarragon, and majoram
2 teaspoons chopped garlic
1/2 cup Italian parsley chopped
Salt and ground pepper
Fresh nutmeg
1 egg
2 cups dry bread cubes
1/4 teaspoon lemon juice

Warm olive oil in frying pan. Add onions and cook gently until softened. Add
mushrooms and saut .
Add herbs, lemon juice, salt, pepper, and nutmeg to taste. Empty into bowl
and cool. Add egg and
bread cubes. Mix. Make a pouch in each chop with a small sharp knife. Season
with salt and freshly
ground pepper. Stuff chops with mixture. Saut chops in heavy pan in olive
oil until brown. Turn
once. Add wine. Cover and bake in 300 F oven until tender. About 25 minutes.
Serve with
chopped Italian parsley garnish.

This recipe is shared with us by the chef at the Golden Pheasant Inn.
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Kim, NY (6:29:48 pm) : Here's a great recipe for Teriaki sauce. A Japanese
woman translated it verbally for me - she learned to cook it through her
childhood, never saw it in writing:

1/4 cup soy sauce (or equal parts)
1/4 cup brown sugar
1/4 cup rice wine
2 or 3 crushed cloves of garlic

simmer in a small saucepan until slightly thickened.

Once thickened it is an excellent marinade for chicken, beef, pork or fish.
It is strong.

Great on rice, too.

Variation:
Add about a tablespoon of sesame oil, chopped scallinon and some toasted
sesame seeds.

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Bill, DC (8:31:18 pm) : This is one of a couple I will post.

* Exported from MasterCook *

New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice
Ethnic Healthy And Hearty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red kidney beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add
onions, garlic, and celery and saute for 3 minutes. Add beans, stock,
Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender.
Add water when necessary during cooking; water should barely cover beans at
end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste
back to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

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Bill, DC (8:32:00 pm) : * Exported from MasterCook *

Red Beans and Rice with Salsa-Daley

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice
Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Dried red beans
1/2 cup Dried kidney beans
3 cups Water
1 1/2 cups Chopped onion (1-2 onions)
3 Garlic cloves -- peeled and
lengthwise
1 teaspoon Dried oregano
1 Bay leaf
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Crushed red pepper flakes
1 cup Tomato juice
1 cup Brown rice
2 cups Chicken stock -- fat skimmed
-----FOR THE SALSA-----
1 1/2 cups Cubed tomato (1 large)
2 tablespoons Minced jalapeno pepper -- (1 large pepper)
1/4 cup Sliced scallion -- white part
(2 large scallions)
1/4 cup Fresh squeezed lime juice
1/4 cup Chopped fresh cilantro

Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at least 8
hours).

Drain the beans and transfer them to a large pot. Add the 3 cups water.
Bring to a boil over medium heat and cook for 5 minutes.

Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and
simmer, uncovered, for about 1 hour, until the beans are tender.

Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice,
stirring to mix. Continue to cook while preparing the rice.

Put the rice and chicken stock in a medium saucepan. Bring to a boil over
medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes,
or until tender.

In the meantime, combine all the salsa ingredients in a small serving bowl
and set it aside for the flavors to meld.

When the rice is done, stir it into the bean mixture. Ladle into bowls and
serve with the salsa on the side.

Fat per serving= 2.1 grams Calories per serving= 278
IN THE KITCHEN WITH ROSIE by Rosie Daley

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Bill, DC (8:33:05 pm) : * Exported from MasterCook *

Beef, Black Beans and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Beef
Rice Low-Fat/Low-Cal
Garlic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1/2 pound lean ground beef
1 cup chopped onions
1 cup green pepper -- chopped
1 clove garlic -- minced
1 tablespoon lemon juice
1 tablespoon mustard -- prepared
1 teaspoon chili powder
2 tablespoons soy sauce
1 dash cayenne pepper
1 cup tomato sauce
2 cups black beans, cooked -- drained
3 cups white rice -- cooked

Heat oil in large skillet over medium heat. Add beef, onions, green pepper,
and garlic and saute until tender, stirring frequently.

In a small bowl combine lemon juice, mustard, chili powder, soy sauce, and
cayenne with a small amount of tomato sauce and whisk until thoroughly
blended. Stir in remaining tomato sauce, then add to meat mixture. Add
beans and cook for 20 minutes, or until flavors are well blended. Serve
spooned over hot rice.

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NOTES : This would be good with ground turkey or turkey kielbasa.

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Bill, DC (8:35:32 pm) : Here is another, this one is with chorizo sausage.

* Exported from MasterCook *

Mexican Red Beans with Chorizo Sausage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwestern Cuisine Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces bacon -- medium diced
4 1/2 ounces chorizo -- skinned and crumbled
1/4 cup corn tortillas -- julienned & fried
6 ounces dried red beans -- soaked overnight
1 each green bell pepper -- diced
1 cup onions -- diced
1/2 teaspoon garlic -- minced
1 pint diced tomato -- drained
3/4 each jalapeno -- seeded and diced
3 tablespoons parmesan cheese -- grated
3/8 cup corn tortillas -- shredded & fried
2 tablespoons cilantro -- chopped

Fry bacon in skillet over low to medium heat so fat renders out. Do not let
bacon brown too much. Remove bacon pieces with slotted spoon. Set aside.

Add crumbed chorizo to the bacon fat. Fry gently without browning, about 5
minutes. Remove chorizo with slotted spoon.

Add the garlic and saute briefly. Add the green peppers, onions and
jalapenos. Saute until onions are just tender. Add the beans, chorizo and
bacon; and enough water to cover by about 2 inches. Bring mixture to a boil
and reduce to a simmer, stirring occasionally, for aboutr 2 hours, or until
beans are tender.

Stir in tomatoes and salt to taste, simmer the mixture, uncovered stirring
occasionally for abou 30 minutes more.

Garnish with Chopped cilantro, parmesan cheese and fried corn tortilla
shredds.

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Bill, DC (8:43:57 pm) : * Exported from MasterCook *

Spiced Red Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried red beans -- soaked overnight
1/2 each ham hocks
1/2 teaspoon garlic -- minced
1/2 each bay leaf
3/4 teaspoon dry oregano -- crumbled
1 1/2 cups onion -- chopped
1 each green bell pepper -- chopped
1/4 teaspoon red pepper flakes
1 1/2 teaspoons chili powder
1 1/8 pints diced tomato -- drained
2 2/3 tablespoons cilantro -- chopped
red wine vinegar -- to taste
as needed red onion -- diced for garnish

In a large pot, combine the beans, the ham hocks, garlic, bay leaf, oregano,
onion, bell pepper, red pepper flakes, chili powder and enough water to
cover by about 2 inches. Bring mixture to a boil and reduce to a simmer,
stirring occasionally, for about 3 hours, or until beans are tender.

Stir in tomatoes and salt to taste and simmer the mixture, uncovered
stirring occasionally for 1 hour more, or until mixture is thickened.

Discard bay leaves, remove ham hock and chop the meat. Stir meat back into
mixture with the cilantro and the vinegar to taste.

Serve, garnishing with the diced red onion and rice to accompany.

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