Monday, May 31, 2004

Curried Beef and Potato Stew

This recipe is quite tasty. Unfortunately, I do not remember where I came upon this recipe. So, if this recipe belongs to you, please forgive my indiscretion, and I thank you. I like to garnish this with a little chopped fresh cilantro and green onions.

* Exported from MasterCook *

CURRIED BEEF AND POTATO STEW

Recipe By : An Unknown Source (I can't remember where I found this.)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs lean boneless beef stew meat -- cut into 1-inch
cubes
2 lbs red potatoes -- peeled and cut into
3/4 inch pieces
1 medium onion -- chopped
3/4 cup Mango Chutney or Pineapple Chutney
1/4 cup raisins
3 tablespoons quick-mixing flour -- such as Wondra
1 cup water
1 teaspoon beef bouillon granules
2 tablespoons Madras curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups frozen green peas -- thawed

In a 4- or 5-quart slow cooker, mix together all the ingredients except the peas. Cover and cook on low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. Stir in the peas, cover, and cook 15 minutes longer. Serve with steamed rice.

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Saturday, May 15, 2004

Chicken Chili Verde Tacos

Early morning musings. Which product have I not given much attention to? Hmmm? My tomatillo salsas, come to mind. (I should be careful here, no coffee flowing through my veins yet.)There is no added sugar, and they pair themselves wonderfully with poultry, fish and seafood. Here is a quick easy recipe for the harried cook.

* Exported from MasterCook *

Chicken Chili Verde Tacos

Recipe By : "Sunset 30 Minutes or Less Cookbook"
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cabbage (red or green or
both)
1 cup lightly packed cilantro leaves
1 cup Garlic Tomatillo Salsa or MangoTomatillo Salsa
1 pound boneless -- skinless chicken breasts
1 teaspoon vegetable oil
1 large onion (about 1/2 pound)-slivered lengthwise
3 cloves garlic -- minced or pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas (each 7" to 9" diameter)
1/2 cup shredded jack cheese

In a serving bowl, combine cabbage, cilantro, and salsa; set aside. Rinse chicken, pat dry, and cut crosswise into 1/2" wide strips. Heat oil in a wide
nonstick drying pan over medium-high heat. Add onion and garlic; cook, stirring often, for 2 minutes. Increase heat to high and add chicken. Cook, stirring often, until chicken is no longer pink in center; cut to test (4-6 minutes). Add cumin and oregano; stir for 15 more seconds. Spoon chicken into a serving dish and keep warm. Wrap tortillas in a cloth towel and microwave on HIGH for about 1-1/2 minutes or until heated through. To assemble tacos, spoon cabbage mixture, chicken mixture, and cheese into tortillas; fold to enclose.

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Sunday, May 02, 2004

Shrimp Torte

This appetizer looks a lot more complicated than it is to make. You don't have to use a springform pan to make this. You could just layer it on a decorative serving dish or a bowl. I wouldn't do that, but you of course can. You may also substitute crab or lobster in this recipe, just please do not use that fake krab product. Or at least do not tell me that you did. Thanks.


* Exported from MasterCook *

Shrimp Torte

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- frozen, cooked, deveined, and shelled
16 ounces cream cheese
4 tablespoons sour cream
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon red chile flakes
1 clove garlic -- minced
3/4 cup Mango Salsa or Mango Chutney
1/2 cup green onions
3/4 cup black olives
1 green chile -- small, chopped
1 cups Monterey Jack or Pepper Jack cheese -- finely shredded

Chop shrimp or if using small shrimp, leave them whole. Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together. Spread in 9" springform. Layer Mango Salsa or Mango Chutney, green onions, shrimp, black olives, and green chiles. Top with shredded cheese. Remove springform pan side. Serves 10 as a appetizer.
Serve with a hearty cracker or bread.


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