Brown ground meat (I like turkey.) and onions. Salt and pepper to taste. Add shredded cabbage and carrots. Cook until vegetables are partially cooked and all the liquid is gone. Wrap about 1/3 cup filling in bread dough, place on greased cookie sheet, and bake at 350 degrees F until done.
Tag Archive for meat
Tilliliha
In a 500° F oven, braise 3- 5 pounds boney lamb or veal (neck bones, ribs, shin) meat for 15 minutes. Place meat in a deep pan and cover with water. Add onion, 2 T dry dill weed, and black pepper. Simmer until meat is falling off the bone.
Cool over a few hours and remove fat. Separate meat from bones. Strain broth. Add meat to broth reserving about a cup of liquid. Bring broth to a boil. Mix 1/2 c sugar, 1/2 c vinegar, salt to taste, and additional dill weed into reserved liquid. Stir reserved liquid into broth.
Serve over diced, boiled potatoes. It’s best after having been cooled overnight and reheated.
Salmon Burgers
Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers
Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika
Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.
Spaghetti Sauce
1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil
Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.
Corned Beef and Cabbage
1 2-lb corned beef brisket
2 large carrots (optional)
1 large head cabbage
Drain the brine off the brisket. Put in about 1 gallon water and bring to a boil then simmer for 1 hr for each pound of brisket. Add carrots for the last hour and cabbage for the last half hour. Each with Irish soda bread.
Italian Inn Fried Chicken Livers and Onions
1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce
Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.
Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.
Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed
Simple Salmon
1 lb Salmon, thawed
1 T Butter
Salt
Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.
Serve with rice, mango chutney, and roasted vegetables
Amy’s Easy Mild Posole
5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil
Toppings: cilantro, avocado, sour cream
Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.
Chicken Makhani (Indian Butter Chicken)
Add to sauce pan:
oil
1 onion, chopped
Saute until translucent. Add:
4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves
Cook, stirring, for 1 minute. Add:
2 cans blended diced tomatos
Cook, stirring, for 2 minutes. Add:
1 c cream
1 c yogurt
¼ t salt
Stir, then simmer 10 min.
In a separate sauce pan, combine:
oil
2.0 lb chicken
2 t garam masala
Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.
Mix together the following then stir into sauce and cook until thickened (5-10 min):
3 T cornstarch
water to make it liquidy (~1/2 c)
Serves 9.
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.
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.
Meatballs
5 lb chub ground turkey from Smart & Final
15 oz seasoned Italian breadcrumbs
1/2 cup Parmesan
garlic
oregano
salt
pepper
5 eggs
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 |
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| 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. | ||
Spinach Feta Chicken
| 2 3 T 3 T 1/2 c 2 1 4 1 |
skinless, boneless chicken breasts mayonnaise sour cream crumbled feta cheese cloves garlic, finely chopped 10 oz package frozen chopped spinach slices bacon medium onion, chopped |
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| Thaw and drain spinach.Dice bacon and saute it with the onion until the onion is transparent. In the meantime, cube chicken breasts and set aside. Add garlic and continue to cook until the onion starts to brown. Add the chicken and saute until it is almost cooked through.
Mix spinach, feta cheese, mayonnaise and sour cream. Spread mixture on top of chicken in saute pan and cover for a few minutes until the spinach is tender. Bake at 375 degrees F, until the top just begins to brown. Serve over rice.
Adapted from AllRecipes.com Spinach Stuffed Chicken Breasts reci |
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Sweet Sausage With Green Vegetables
| 2 1 1/2 lb 1-1 1/2 cups 1 1/2 cup 1/3 lb 1/2 cup |
onions (small to medium) finely chopped green bell pepper sweet Italian sausage with skin removed chopped broccoli shredded cabbage frozen corn water |
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| Brown sausage with pepper and onions in a skillet. Add remaining ingredients and simmer until water is gone.Serve with plain, unsweetened yogurt over brown rice.
This is Amy’s original recipe. |
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