Archive for Main Dishes

Palak Chicken

2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)

Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.

Arroz con Menestra

2 T
1/4
1
1
1
3/4 t
1 t
4 c
1 c
1/2 t
oil
onion
tomato
carrot
celery stalk
salt
cumin
water
lentils
veg/beef base (or 1/4 t more salt)
Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings.

Black-Eye Peas and Spam

1.5 c dry black-eye peas

6 c water

1/8 t thyme or pepper

1/4 onion, diced

1 stalk celery, diced

1/3 can Spam or ham, chopped (optional)

large bay leaf

dash of garlic powder

vegetable bullion

1 T butter

dash of salt

Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad, or with biscuits or corn bread.

Split Pea Soup

1.5 c dry split peas

6 c water

1/8 t thyme or pepper

1/3 onion, chopped

1 stick celery, chopped

Chopped ham or spam

Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad.

Amy’s Tuna Casserole

3 – 4 T spread, butter or margarine

1 large or 2 small onions, chopped

1/3 – 1/2 head of celery, chopped

1 T flour

1 t chicken boullion

1/3 cup cheese, chopped or grated

2/3 cup milk

2 cans tuna, drained

2 – 3 cups leftover (cooked) rice

2/3 cup crunchy Chinese noodles

 

Saute onions and celery in spread for 5 – 10 minutes.  Add flour, boullion and cheese.  Cook until cheese is melted.  Add milk and cook until thicked.  Add tuna, rice and most of the crunchy noodles.  Put into a casserole dish and sprinkle remaining noodles on top.  Cook until bubbly and warmed through.  You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.

Sticky Chicken

2-2½ lbs cut up chicken

1 cup H2O

¼ cup soy sauce

¼ cup sugar

garlic powder

 

Put everything in a skillet on 325 until boiling, lower heat to 275 and put a lid on it. After ½ an hour, turn over chicken.  If half the liquid is gone, return lid to skillet.  If most of the liquid remains, leave lid off.  Simmer 20 minutes more, then turn up the heat  to condense the liquid into a caramelized sauce, while turning chicken a few times to coat it. Serve with rice.

Crock Pot Lasagna

8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian
seasoning. Combine sauce, mushrooms, spinach, ricotta, sour
cream, and cream cheese. Break noodles into thirds. Place half
in bottom of greased crock pot. Spread half of ground beef
mixture over noodles in crock pot. On top of beef, layer 1/2
of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat
all layers. Cover. Cook for at least 5 hours on low or jump-
start and cook on high for 1 hour and low for 3.

Irish Potato Pie

6-8 potatoes, peeled

6 bacon strips

3-4 leeks

salt

pepper

one cup grated Cheddar cheese

Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.

Crock Pot Black Beans and Rice Soup

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.

Southwest White Chili

2 tablespoons olive oil

2 lb. boneless, skinless chicken breast, cut into 1 1/2 inch cubes

1 cup chopped onion

4 cups chicken broth

2 seven oz. cans chopped green chilis

4 cans (19 oz.) white beans, undrained

 

Spice Blend

1 tablespoon garlic powder

1 tablespoon ground cumin

1 teaspoon oregano

1 teaspoon cilantro

1/4 teaspoon ground red pepper

Heat oil in 8 quart pot over medium-high heat.  Add chicken and cook 4-5 minutes, stirring often.  Remove chicken with slooted spoon; cover and keep warm.

Add onion to pot and cook 2 minutes.  Stir in broth, green chilis and spice blend; simmer 30 minutes.

Stir in cooked chicken and beans.  Simmer 10 minutes.

Potato Salad

16
1/4 c
1/4 c
3/4 c
1/2 c
6
1/2 c
1 T
small new red potatos
mayonnaise
mustard
finely chopped celery
pickles
finely chopped hard-boiled eggs
pickle juice
dill weed
Boil the potatoes until they are just a little soft. Chop into small cubles. Mix everything (There should be enough mayonnaise to only ligthly coat the potatos). Refrigerate.

Chicken Curry

1
6
2
1 t
1/2 t
1/2 t
5
1 T
2 T
2 T
1
medium onion, diced
chicken thighs cut in 1 inch cubes
15 oz cans diced tomatoes
garlic powder
powdered ginger
black pepper
coriander pods
curry
tomato paste
garam masala
14 oz can coconut milk
Saute onion and chicken. Add tomatoes, garlic powder, powdered ginger, black pepper, coriander pods, curry, and tomato paste. Simmer over low heat 45 min to 1 hour. Remove from heat, remove coriander pods, and add garam masala and coconut milk.Serve over brown basmati rice, with a steamed vegatable and fruit salad on the side.

Stan’s Favorite Chili

1
1
2 lbs
1 6 1/2 lb
1 29oz
about 1/3 cup
very large onion
green pepper
lean ground beef
can diced tomatoes in juice*
can pinto beans
tomato powder
garlic powder
chili powder
salt
black pepper
oregano
Saute onions and green pepper until the onions are transparent. Add and brown hamburger. Add tomatoes, reserving about two cups to puree in blender. Rinse beans and add with other ingredients. Simmer 15-45 minutes .Eat topped with sour cream, with corn bread on the side.

*from Smart & Final

Amanda’s White Chili

1 lb
1 lb
1 1/2 t
1 T2 cans
2 cans
1 can
1 t
1 t
1 t
1 t
1 c
1/2 c
medium onion
cubed chicken
garlic powder (or 2 cloves)
vegetable oil
salt, black pepper, parsley
green chilis
great northern beans, rinsed
chicken broth
cumin
oregano
pepper
cayenne (or less)
sour cream
whipping cream
Saute onion, cubed chicken, garlic, salt, black pepper, and parsley (in that order). Add remaining ingredients except creams, and simmer 20-45 minutes. Add sour cream and whipping cream.

Rice Baked Squash

1
salt
pepper
4 c
1
1 c
large summer squash (1 foot long)
salt
pepper
precooked brown rice
small chopped onion
frozen peas
chopped precooked ham
ground ginger
garlic powder
soy sauce
Slice squash in half and remove seeds. Place in a baking dish split side up. Sprinkle with salt and pepper. Mix remaining ingredients except soy sauce and pile onto the squash. Cover with foil. Bake at 350 for 1 hr and 20 min. Add some soy sauce.

Mexican Goulash

RECIPE WITH MOSTLY EGGS FOR MEAL

10 eggs
1 large Anaheim pepper, diced
2 tomatoes, diced
1/4 t salt, pepper
1/4 c salsa verde
1/4 c grated cheddar
1/4 c oil

Fry peppers in the oil until start to soften then add tomatoes and fry another minute. Mix remaining ingredients in a bowl and add to the pan over high heat to scramble the egg mixture, stirring constantly once the eggs start to solidify. Turn down heat and let some of the water boil off.

Serve with avocado slices, sour cream, more salsa verdy.

Serves 4.

ORIGINAL GEORGE SPENCER RECIPE?

1 medium onion
3 large tomatoes
3 large chilis
6 roasting chilis
2 eggs, beaten
1/2 c grated cheese
1 pinch salt
dash oil or butter

Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.

Chili Relleno Casserole

14 oz
1/3 c
2
1/4 c
1/2 c
1/2 lb
1
canned whole chiles
flour
eggs
cream
milk
grated chedder cheese
jar (can) of salsa
Layer chiles in 8×8 ovenproof dish. Mix flour, eggs and milk in another bowl. Pour over chiles. Top with cheese. Bake 30 min at 350° or until edges are brown and center puffs up. Cover with salsa. Return to oven to warm salsa.
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