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Recipes
Jul 7, 2004 13:38:23 GMT -5
Post by otis on Jul 7, 2004 13:38:23 GMT -5
Wednesday's Recipe
CHICKEN CACCIATORE
2 pound chicken parts: cut up 1 cup onions: sliced ½ cup green peppers: chopped 1 clove garlic: minced 1 28oz can tomatoes with liquid: run through food processor 1 tablespoon parsley: dried ½ teaspoon oregano: dried ¼ teaspoon thyme ¾ teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil
Boil chicken parts until almost done. Let cool. De bone the chicken and set aside.
In large skillet add oil and heat; cook onions, green peppers, and garlic until onions are tender. Add tomatoes, parsley, oregano, thyme, salt and pepper Cover skillet and let simmer 45 minutes. Add chicken and let simmer another 15 minutes or until meat and mushrooms are cooked through and sauce is right consistency.
Note: I add in one can of French style cut green beans or one can of bean sprouts inside of having rice or pasta.
I have also found if you buy the diced tomatoes it will elimate the food processer.
If you do not have a food processor just break up the tomatoes with your hands.
Someone had to start the recipe file so here goes I will post one a day Monday thru Friday until I run out of recipes to post.
Otis
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Recipes
Jul 7, 2004 13:59:07 GMT -5
Post by Dot on Jul 7, 2004 13:59:07 GMT -5
copied and filed! sounds good!
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Recipes
Jul 8, 2004 12:50:10 GMT -5
Post by otis on Jul 8, 2004 12:50:10 GMT -5
Thursday's Recipe
ENCHILLADAS
2 lb Ground Beef
2 lg Enchilada sauce (Pace) 1 tsp cumin 1 tsp onion powder 1 tsp chili powder 1 tsp oregano 1 tsp garlic powder 1 tsp parsley flakes 12 corn tortillas 2 cups cheddar cheese shredded 2 cups Monterey jack cheese. Shredded 1 cup green onions chopped ¼ cup olive oil 1 jar ragu cheese sauce 1 jar picanta sauce salt and pepper sour cream
Brown ground beef and drain. Add cumin, onion powder, chili powder, oregano, garlic powder, parsley flakes and one jar of enchilada sauce. Simmer for 10 minutes.
Add enough enchilada sauce to bottom of baking dish to cover.
Add olive oil in pan on medium heat. Take each tortilla shell and dip into hot oil turning once to get shell warm. Place the warm shell in the baking dish and add meat mixture and cheese. Roll up. Repeat until all shells are finished.
Pour the remaining meat mixture and enchilada sauce over the top of the tortillas. Sprinkle with cheese cover and bake in a 350°F oven for 15 minutes.
Serve on plate with green onions, sour cream, picanta sauce and cheese sauce.
Serving Size: 6 Preparation Time: 1:35
Otis
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Recipes
Jul 9, 2004 13:56:02 GMT -5
Post by otis on Jul 9, 2004 13:56:02 GMT -5
CHEESEY CHILI BAKE
Serving Size : 6 Preparation Time :1:00
2 lb extra lean ground beef 1/2 cup chopped onion 1 tsp chili powder salt and pepper -- to taste 1 cup mushrooms -- chopped 1/4 cup green chili peppers -- chopped 3 cups shredded cheddar cheese
Brown ground beef with onions and mushrooms in a little butter. Drain. Add in chili powder, salt, pepper, red sauce, and green chili peppers. Let simmer about fifteen minutes. Put in a casserole dish, sprinkle with cheese on top, and bake at 400°F-200°C until cheese melts.
43g Protein; 3g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 456mg Sodium.
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Recipes
Jul 13, 2004 14:57:21 GMT -5
Post by otis on Jul 13, 2004 14:57:21 GMT -5
Didn't get to this yesterday so I will have to post two recipes today.
Chuck Wagon Roast and Vegetables
1 (3 lb) boneless beef chuck roast 3 tablespoons vegetable oil 1 cup buttermilk 1 cup water 4 teaspoons beef instant bouillon ½ teaspoon thyme leaves ¼ teaspoon pepper 4 medium carrots, cut into 1 inch pieces 2 medium onions, cut into wedges 1 package frozen broccoli, thawed (10 oz) 1 package frozen cauliflower, thawed (10 oz)
Preheat oven to 350 degrees. In large skillet brown roast in oil. Place in 3 quart baking pan. Add flour to drippings in skillet. Cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes. Place carrots and onions around meat; spoon sauce over meat. Cover and bake 1 hour and 45 minutes or until meat is tender. Add remaining vegetables and bake 10 minutes longer or until tender.
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Costillas Del Sudoeste (Southwest Spareribs)
2 LB Lean pork spareribs ¼ cup Red wine vinegar 4 cloves Garlic, minced 8 oz Tomato sauce 2 teaspoons Salt ¼ cup Onion, minced ¼ teaspoon Oregano 1 cup Red Chile Sauce* 1/8 teaspoon Black pepper 1 cup Water, approximately 3 tablespoons Olive oil
1. Separate the ribs into servings and place them in an oblong baking pan. 2. Season ribs with seasonings, oil, and vinegar. 3. Allow ribs to stand at room temperature for 1 to 2 hours. 4. Combine remaining ingredients in a large measuring cup and pour over the ribs. Bake in a 350°F oven for approximately 1 hour, or until done.
Yield: 3-4 servings Roasting Time: Approximately 1 hour Temperature: 350°F<br>
Haven't tried this one, let me know if anybody likes it.
Otis
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Recipes
Jul 13, 2004 19:37:15 GMT -5
Post by Dot on Jul 13, 2004 19:37:15 GMT -5
(just lost my reply ) Otis, all of your recipes sound so good!! Are they coming from a "low carb" cookbook, or just something you brew up yourself? I'll be happy when it cools off a little so I'll feel more like making "hearty" dishes! Thanks again!
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Recipes
Jul 14, 2004 9:52:28 GMT -5
Post by otis on Jul 14, 2004 9:52:28 GMT -5
All my recipes are coming from
Books Internet low carb sites Just been collecting them for years.
Some of these I have tried and some I haven't.
I will let you everyone know if it is an untried recipe.
Otis
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Recipes
Jul 14, 2004 9:53:49 GMT -5
Post by otis on Jul 14, 2004 9:53:49 GMT -5
Crockpot Beef and Peppers
2 pounds round steak 2 medium green peppers, sliced thinly ½ cup onions, diced 1 cup beef broth 2 tablespoon soy sauce ½ teaspoon ground ginger 1 clove garlic, minced 1 teaspoon Worcestershire sauce
Cut steak into serving size pieces. Place the thinly slice peppers in bottom of crockpot. Reserving a few to place on top of meat. Arrange the meat on the peppers, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers Cover and cook on low for 8 – 10 hours or on high for about 4 hours.
Not done this one yet. Don't have a crockpot
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Recipes
Jul 15, 2004 9:22:18 GMT -5
Post by otis on Jul 15, 2004 9:22:18 GMT -5
Peppery Rib Steak
1/3 cup lemon juice 2 tablespoons vegetable oil 1 clove garlic, minced 1 teaspoon chili powder 1 teaspoon seasoned salt ½ teaspoon seasoned pepper 4 6 oz each Beef rib eye steaks ¾ to 1 inch thick
In a shallow glass dish, combine all ingredients except the steaks. Add steaks; turn to coat. Cover and refrigerate at least 2 hour or overnight. Drain and reserve the liquid for basting. Grill steaks on uncovered grill over medium-hot heat about 15 minutes on each side or until done. Turning and basting often with marinade sauce.
Untried
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Recipes
Jul 23, 2004 19:53:45 GMT -5
Post by ncpops on Jul 23, 2004 19:53:45 GMT -5
Well, when you decide to cook these dishes...better let me know & I'll give 'em a go! I'll even bring my own fork!
Jimpops
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Recipes
Jul 24, 2004 9:34:18 GMT -5
Post by judyb on Jul 24, 2004 9:34:18 GMT -5
Now I'm hungry!
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