* Exported from MasterCook * Havana Moon Chili Recipe By : Jane and Michael Stern, Chili Nation (1999)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Fruit
Ground Beef Main Dishes
Onions Pork
Tomatoes Chili Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves -- minced
1 pound ground pork
1 pound ground chuck
14 1/2 ounces canned beef broth
28 ounces canned whole peeled tomatoes -- drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives -- halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice 1) Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic
and cook until soft. Add the pork and beef, and cook until browned.
Drain off the excess fat. 2) Add the beef broth and tomatoes, squashing each tomato by hand before
adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a
boil; reduce the heat and cook 30 minutes, partially covered. Uncover and
cook for 30 minutes more. Add the olives and almonds and cook an
additional 5 minutes. 3) To serve, place a mound of beans and a mound of rice in each bowl.
Ladle the chili on top. Serves 4 to 6. Recipe from new book: Chili Nation, January 1999, Jane and Michael Stern
(Broadway Books) picadillo [pee-kah-DEE-yoh] This dish, a favorite in many Spanish-speaking
countries, consists of ground pork and beef or veal plus tomatoes, garlic,
onions and whatever else the regional version dictates. In Cuba it's served
with rice and black beans. In Mexico, picadillo is used as a stuffing for
various dishes. -- from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst,
Barron's Educational Services, Inc. REVIEWS at epicurious:
*A Cook from New Mexico on 02/10/99... "I really liked this dish. A
nice change of pace from regular chili. My 4 year old loved it, too. I
added habanero sauce for my husband and me. A great Caribbean flavor."
Posted on FareShare 4-99 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Picadillo is served all over south Florida. It is a humble
ground meat dish that sparkles with the tang of green olives,
vinegar, and capers. Our Havana Moon recipe marries the basic
elements of picadillo to the spirit and spices of chili making. The
result is an easy-to-make one-dish meal with chili's satisfaction
and a high-spirited Cuban twist.
* Exported from MasterCook * Hearty Mexican Soup Recipe By : Some Like It Hot-Junior League of McAllen, Texas
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Volume 2-4, Apr.'99 Cheese
Soups,Stocks & Chowder Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 medium onion -- chopped
1 4 oz. can chopped green chiles
1 jalapeno pepper -- chopped
2 cloves garlic -- minced
1/2 pound cooked chicken -- diced
1 can {14 1/2 oz.} tomatoes
1 10 oz. can tomatoes with green chilies
1 can {14 1/2 oz.} beef broth
1 can {14 1/2 oz.} chicken broth
1 can {10 3/4 oz.} condensed tomato soup
2 1/2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
4 soft corn tortillas -- cut in 1" pieces
1/4 cup shredded Monterey Jack or Cheddar cheese
2 cubed avocados -- optional Drain juice from tomatoes into a skillet. Saute onion, chilies, jalapeno,
and garlic; transfer to stockpot. Add remaining ingredients, except
tortillas, cheese, and avocado. Simmer uncovered 1 hour. Add tortillas;
cook 10 minutes. Pour over cheese and avocado in bowls. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Herb Cured Barbecued Salmon (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fish - Salmon Grill/Outdoor Cooking
Main Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 salmon steaks (6-7 oz each)
4 tablespoons coarse salt
1 tablespoon sugar
1 tablespoon fresh tarragon -- chopped
2 tablespoons fresh dill or fennel -- chopped
2 tablespoons butter -- melted
black pepper to taste
lemon wedges to garnish Place the salmon steaks in a shallow dish and add the salt, half the
tarragon, and half the dill or fennel. Turn to coat well, then marinate
at room temperature fpr 3 to 5 hours, or overnight in the refrigerator. Prepare a charcoal fire or preheat a gas grill. Brush the salt-sugar-herb
mixture off the salmon steaks. Rinse the steaks in cool water, then pat
dry with paper towels. Brush them with half the melted butter. Cook the steaks over hot coals for 2-3 minutes until just brown, then
turn. Cook on the other side until they feel fairly firm but slightly
underdone. Serve the steaks immediately, drizzled with the reamining
butter, and sprinkled with black pepper and the remaining tarragon and
dill. Garnish with lemon wedges. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Honey Mustard Lo-Mein - Nabisco Recipe By : Nabisco recipes online 1998.
Serving Size : 4 Preparation Time :0:30
Categories : Side Dishes Healthwise
Pasta/Noodles Peas/Pea Pods
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons Grey Poupon Honey Mustard
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
8 ounces linguine -- cooked
and drained -- reserving
2 tablespoons pasta water
9 ounces frozen snow peas -- cooked and drained
Toasted sesame seeds -- optional 1. Blend mustard, peanut butter, soy sauce, ginger and reserved pasta
water. 2. Toss with hot linguine and snow peas. 3. Sprinkle with toasted sesame seeds if desired. Makes 4 servings. 22% cff NUTRITIONAL per serving 164 calories, 6 g protein, 24 g
carbohydrate, 4 g total fat, 0 g saturated fat, 26 mg sodium, 3 g dietary
fiber. - est by Nabisco TIME Prep: 15 mins. Cook: 15 mins. Total: 30 mins. Posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : You can create excitement the next time you serve chicken or pork
by adding this colorful Oriental side dish to the menu.
* Exported from MasterCook * Hunter's Chicken (Woman's Day) Recipe By : Woman's Day magazine, 5-11-99
Serving Size : 4 Preparation Time :0:37
Categories : Chicken Main Dishes
Mushrooms Onions
Pasta/Noodles Peppers
Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup uncooked orzo -- (rice shaped pasta)
1 tablespoon oil -- pref. olive
10 ounces mushroom -- sliced
1 28 ounce can crushed tomatoes
1 red bell pepper -- in narrow strips
1 medium onion -- in narrow strips
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
4 skinless boneless chicken thighs --
(about 1 1/4 lb.)
fat trimmed -- halved crosswise
Topping:
minced parsley
grated parmesan cheese Bring 4 cups water to boil in large nonstick skillet. Add orzo and boil
uncovered over Medium-High heat, stirring occasionally, 9 minutes or until
firm-tender. Drain well. Heat oil in same skillet. Add mushrooms and saute 3-4 minutes until
lightly golden. Remove to a bowl. In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano and
salt. Add chicken thighs and bring to a boil; reduce heat, cover and
simmer 5 minutes, stirring once. Stir in orzo, cover and cook 6 minutes
longer or until chicken is cooked through. Stir in mushrooms; sprinkle
with parsley and cheese. Serves 4. Per serving: 441 calories, 38 g pro, 50 g car, 5 g fiber, 1- g fat, 118 mg
chol, 1,036 mg sod Woman's Day magazine, 5-11-99
MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Tip: Cut up the vegetables while the orzo cooks.
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