from Southern Living
Ingredients
Casserole
• 2 (3-pound) whole chickens
• 1 cup water
• 1 cup dry sherry
• 2 celery stalks
• 1 onion, quartered
• 1 1/2 teaspoons salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 2 (6-ounce) packages long-grain and wild rice mix
• 1/2 cup butter or margarine
• 2 (8-ounce) packages sliced mushrooms
• 1 bunch green onions, chopped (about 1 cup)
• 1 (8-ounce) carton sour cream
• 1 (10 3/4-ounce) can cream of mushroom soup
Topping
• 1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
• 1 (6-ounce) can French-fried onions, crushed
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
Preparation
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup.
Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)
Short-cut method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens or 1 1/2-2 pounds of chicken breasts poached in water. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice. (This is what I did.)
Thursday, December 16, 2010
Monday, November 22, 2010
Meatloaf "Muffins" with Brown Sugar-Ketchup Glaze
Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
½ teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoons ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce, such as Tabasco
½ cup whole milk or plain yogurt
2 pounds meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal) – NOTE: I just use ground beef, and usually the 93% lean ground beef
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs NOTE: I use dried bread crumbs
1/3 cup minced fresh parsley leaves NOTE: I sometimes use dried in smaller amount or omit altogether
1. FOR THE GLAZE: Mix all ingredients in a small saucepan; set aside
2. FOR THE MEAT LOAF: Heat the oven to 350 degrees. Heat the oil in a medium skillet. Add the onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients. NOTE: I used dehydrated onions soaked in the egg mixture, skipped the sauté and added the garlic directly after mincing.
3. Mix the eggs with the thyme, salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce, and milk in a medium bowl. Add the egg mixture to the meat in a large bowl along with the crackers (or crumbs), parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl. (If mixture sticks, add more milk, a couple tablespoons at a time, until the mix no longer sticks.)
4. Divide the meat mixture into 9 muffin tin cups and shape. Brush glaze on top and bake for 35 minutes or until meat thermometer registers 160 degrees. Simmer the remaining glaze over medium heat until thickened slightly and serve along side meatloaf muffin.
To freeze:
Wrap each uncooked muffin in plastic wrap and place in a freezer bag. Prepare glaze and place in separate freezer baggy. Thaw meat-muffin in refrigerator prior to cooking. Cut glaze out of freezer baggy and place in saucepan for thawing. Follow remaining instructions.
*Note: This prepares 9, but I distribute 6 to each person in the group and made the regular amount of glaze.
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
½ teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoons ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce, such as Tabasco
½ cup whole milk or plain yogurt
2 pounds meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal) – NOTE: I just use ground beef, and usually the 93% lean ground beef
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs NOTE: I use dried bread crumbs
1/3 cup minced fresh parsley leaves NOTE: I sometimes use dried in smaller amount or omit altogether
1. FOR THE GLAZE: Mix all ingredients in a small saucepan; set aside
2. FOR THE MEAT LOAF: Heat the oven to 350 degrees. Heat the oil in a medium skillet. Add the onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients. NOTE: I used dehydrated onions soaked in the egg mixture, skipped the sauté and added the garlic directly after mincing.
3. Mix the eggs with the thyme, salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce, and milk in a medium bowl. Add the egg mixture to the meat in a large bowl along with the crackers (or crumbs), parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl. (If mixture sticks, add more milk, a couple tablespoons at a time, until the mix no longer sticks.)
4. Divide the meat mixture into 9 muffin tin cups and shape. Brush glaze on top and bake for 35 minutes or until meat thermometer registers 160 degrees. Simmer the remaining glaze over medium heat until thickened slightly and serve along side meatloaf muffin.
To freeze:
Wrap each uncooked muffin in plastic wrap and place in a freezer bag. Prepare glaze and place in separate freezer baggy. Thaw meat-muffin in refrigerator prior to cooking. Cut glaze out of freezer baggy and place in saucepan for thawing. Follow remaining instructions.
*Note: This prepares 9, but I distribute 6 to each person in the group and made the regular amount of glaze.
Wednesday, November 17, 2010
Manicotti
14 manicotti shells (I used Barilla)
1 pound (2 cups) part-skim ricotta cheese
1 tablespoon parsley
1 clove garlic, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
24 ounces spaghetti sauce (I used Bertolli Tomato and Basil)
Mix ricotta cheese, parsley, garlic, egg, salt, pepper, Parmesan cheese and mozzarella cheese until well-blended. DO NOT COOK manicotti shells. Stuff manicotti shells with the cheese mixture and return the stuffed shells to the plastic trays they came in. (A large Ziploc bag works great as a make-shift pastry bag to pipe the cheese mixture into the manicotti shells. Simply spoon the cheese mixture into the bag, cut off a small portion of one of the bottom corners and squeeze the cheese through the hole into the shells.) Wrap tightly with plastic wrap and place in a gallon-sized Ziploc freezer bag.
Serving day instructions:
Defrost stuffed shells in the refrigerator. Pour 1 1/2 cups spaghetti sauce evenly over the bottom of a greased 13x9x2 baking dish. Place manicotti noodles in the sauce. Pour the remaining portion of sauce plus 1/2 cup hot water over the manicotti noodles (I just added the hot water to the jar and shook to incorporate.)
Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until the manicotti shells are tender. Top with mozzarella or Parmesan cheese if you wish.
1 pound (2 cups) part-skim ricotta cheese
1 tablespoon parsley
1 clove garlic, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
24 ounces spaghetti sauce (I used Bertolli Tomato and Basil)
Mix ricotta cheese, parsley, garlic, egg, salt, pepper, Parmesan cheese and mozzarella cheese until well-blended. DO NOT COOK manicotti shells. Stuff manicotti shells with the cheese mixture and return the stuffed shells to the plastic trays they came in. (A large Ziploc bag works great as a make-shift pastry bag to pipe the cheese mixture into the manicotti shells. Simply spoon the cheese mixture into the bag, cut off a small portion of one of the bottom corners and squeeze the cheese through the hole into the shells.) Wrap tightly with plastic wrap and place in a gallon-sized Ziploc freezer bag.
Serving day instructions:
Defrost stuffed shells in the refrigerator. Pour 1 1/2 cups spaghetti sauce evenly over the bottom of a greased 13x9x2 baking dish. Place manicotti noodles in the sauce. Pour the remaining portion of sauce plus 1/2 cup hot water over the manicotti noodles (I just added the hot water to the jar and shook to incorporate.)
Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until the manicotti shells are tender. Top with mozzarella or Parmesan cheese if you wish.
Saturday, October 23, 2010
Soy/Ginger Marinated Flank Steak
1.8-2 lb. flank steak
1 c. soy sauce
1/3 – ½ c. packed brown sugar
1 Tbsp. chopped ginger (may use bottled)
1 Tbsp. chopped garlic (may use bottled)
¼ c. vegetable oil (NOT olive oil)
Cut flank steak into 1” strips against grain and place in 1 gallon zip lock bag. Set aside. In blender combine soy sauce, brown sugar, garlic, ginger and blend briefly. Slowly add the vegetable oil while the blender continues to whirl, about 15 seconds. Taste and adjust ginger or garlic to your liking. Pour directly into zip lock bag and refrigerate. Let marinade for at least 4 hours. Place on medium-hot grill and grill to liking.
This freezes really well. Once marinating, make sure all the air is out of the freezer bag and lay it flat on its side on a cookie sheet. When needed, just thaw in fridge and grill.
1 c. soy sauce
1/3 – ½ c. packed brown sugar
1 Tbsp. chopped ginger (may use bottled)
1 Tbsp. chopped garlic (may use bottled)
¼ c. vegetable oil (NOT olive oil)
Cut flank steak into 1” strips against grain and place in 1 gallon zip lock bag. Set aside. In blender combine soy sauce, brown sugar, garlic, ginger and blend briefly. Slowly add the vegetable oil while the blender continues to whirl, about 15 seconds. Taste and adjust ginger or garlic to your liking. Pour directly into zip lock bag and refrigerate. Let marinade for at least 4 hours. Place on medium-hot grill and grill to liking.
This freezes really well. Once marinating, make sure all the air is out of the freezer bag and lay it flat on its side on a cookie sheet. When needed, just thaw in fridge and grill.
Monday, September 27, 2010
Beef Teriyaki
16 oz top sirloin or beef tenderloin
Some oil for pan-frying
MARINADE
1 tablespoon soy sauce
1 tablespoon sake
TERIYAKI SAUCE (TARE)
4 tablespoons soy sauce
4 tablespoons sake
4 tablespoons sugar
4 tablespoons mirin
2 teaspoons corn starch (mixed with 2 teaspoons water)
GARNISHING
White sesame seeds
Some chopped scallions, optional
METHOD:
Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.
Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.
Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Garnish with white sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.
From http://rasamalaysia.com
Chicago Style Italian Beef
Ingredients
* 3 cups beef broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* 2 bay leaves
* 2 (.7 ounce) packages dry Italian-style salad dressing mix
* 1 (4-5 pound) rump roast
Directions
1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, Italian seasoning, garlic powder, bay leaves, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (If freezing beef, cool completely and add to beef in freezer bag.)
2. Place roast in slow cooker, and pour broth mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Serve with Chicago style "giardiniera" relish and/or pepperoncinis and lots of juice. As they say in Chicago, "the wetter the better." (Note that while Chicago Italian beef sandwiches may also include Italian sausage as a "topping," true Chicago Italian beefs do not include melted cheese or sauteed onions. These are Philly beefs!)
* 3 cups beef broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* 2 bay leaves
* 2 (.7 ounce) packages dry Italian-style salad dressing mix
* 1 (4-5 pound) rump roast
Directions
1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, Italian seasoning, garlic powder, bay leaves, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (If freezing beef, cool completely and add to beef in freezer bag.)
2. Place roast in slow cooker, and pour broth mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Serve with Chicago style "giardiniera" relish and/or pepperoncinis and lots of juice. As they say in Chicago, "the wetter the better." (Note that while Chicago Italian beef sandwiches may also include Italian sausage as a "topping," true Chicago Italian beefs do not include melted cheese or sauteed onions. These are Philly beefs!)
Tuesday, August 31, 2010
Chili Mac
Editors’ Choice Cookbook Collection. From Cover and Bake.
Serves 6 to 8.
Reserve some of the pasta-cooking water so that it can be used to thin out the chili as needed. Ground turkey (1½ pounds) can be substituted for the ground beef. If you can’t find Co-Jack cheese, just substitute equal amounts of colby and Jack cheese instead.
PLANNING AHEAD: Follow the recipe through step 4, but do not sprinkle with cheese or bake. Wrap the chili mac tightly with plastic wrap and poke several vent holes with the tip of a paring knife. Refrigerate until cool, about 3 hours, then wrap it tightly with another sheet of plastic wrap and refrigerate for up to 2 days. This dish can also be frozen, tightly covered with foil, for two months. Thaw for 24 hours hours in the refrigerator before baking.
TO BAKE: Allow the covered dish to sit at room temperature for 1 hour. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the plastic wrap, sprinkle with cheese, and cover tightly with foil. Remove the foil and continue to cook until cheese begins to brown, 5 to 10 minutes longer. Cool for 10 minutes before serving.
INGREDIENTS
| Salt | |
| 1/2 | pound elbow macaroni (about 2 cups uncooked pasta) |
| 3 | tablespoons vegetable oil |
| 1 1/2 | pounds 85 percent lean ground beef |
| 2 | medium onions , chopped medium |
| 1 | red bell pepper , stemmed, seeded, and chopped medium |
| 6 | medium garlic cloves , minced or pressed through a garlic press |
| 2 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | (14.5-ounce) can diced tomatoes |
| 1 | (28-ounce) can tomato puree |
| 1 | tablespoon light or dark brown sugar |
| 8 | ounces Colby Jack (Co-Jack) cheese , shredded (about 2 2/3 cups) |
INSTRUCTIONS
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in 1 tablespoon salt and the macaroni; cook until al dente, about 5 minutes. Reserve ¾ cup of the pasta water and drain the pasta. Transfer the pasta to a bowl and set aside.
2. Wipe the Dutch oven dry. Add 1 tablespoon of the oil and return to medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until it is no longer pink and beginning to brown, 5 to 8 minutes. Drain the beef through a colander, discarding the drippings, and set it aside.
3. Add the remaining 2 tablespoons oil to the Dutch oven and return to medium-high heat until shimmering. Add the onions, red pepper, garlic, chili powder, and cumin; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 7 minutes. Add the diced tomatoes, tomato puree, brown sugar, the reserved pasta water, and the drained beef; bring to a simmer and cook, stirring occasionally, until the flavors have melded, about 20 minutes.
4. Stir in the cooked pasta and season with salt and pepper to taste. Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) and sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes. Cool for 5 to 10 minutes before serving.
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