Thursday, September 29, 2005

 

peanut chicken breasts

1/4 c peanut butter
2 T chopped peanuts
4 T soy sauce
1 T minced onion
1 T minced parsley
1 clove crushed garlic
Several drops red pepper sauce
1/8 t ground ginger
4 s/b chicken breasts
2 T honey
1 T melted butter
1 can chicken broth (10 oz)
1 T cornstarch

Mix peanut butter, peanuts, 1/2 soy sauce, onion, parsley, garlic, pepper sauce and ginger. Spread on inside of each chicken breast. Fold in half, close with small skewer or toothpick. Place in slow cooking pot. Mix remaining soy sauce with honey, butter and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove chicken. Turn heat to high; dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high a/b 15 minutes. Spoon sauce on chicken.
 

spinach risotto

1 c chopped onion
2 T olive oil
2 cloves garlic, minced
1 1/2 c arborio rice, uncooked
4-6 c chicken stock
3 c chopped spinach
1/2 c fresh mint leaves
s & p to taste
1/2 c parmesan

Cook onion until soft in oil. Add garlic and cook 1 min. Add rice and cook 3 minutes. In another pan, boil stock, reduce to a simmer. Add 1 c stock to the rice. Stir constantly. When stock is absorbed, add another 1/2 c. When this is absorbed, add spinach and mint. Add stock 1/2 c until rice is creamy, then add s, p, and cheese.
 

roast leg of pork

1 5-6 lb. leg or shoulder of pork
6 cloves of garlic
1 t oregeno
1/2 t ground cumin
1/4 c olive oil
pepper to taste
1/4 c orange juice
1/8 c lime juice
1/8 c lemon juice
1/2 c dry sherry
2 large onions, coarsely chopped

The day before serving, remove excess fat and pierce meat all over with tip of knife. Put in glass bowl. In a food processor, combine garlic, oregano, salt, cumin and oil. Blend a/b 15 second, rub paste on pork. Sprinkle with pepper. Pour juices, sherry and onions over pork. Cover and refrigerate overnight, turning meat several times. A/B 4 1/2 hours before serving, preheat oven to 350 degrees. Remove pork from marinade, pat dry and reserve marinade. Roast 1 hour in foil-lined pan, turning to brown on all sides, lower temp to 325, pour reserved marinade over pork, cover loosely with foil and cook another 3 hours, basting frequently with pan juices and turning the roast once. Remove foil during final 30 minutes of cooking, add more sherry is meat looks dry. Roast is done when the meat reaches an internal temp. of 180.
Remove meat to a serving platter and allow to stand, covered with foil, for a/b 15 minutes before carving. Serves 6-8.
 

sour cream casserole

1 lb. ground beef, browned
3 cups egg noodles, fine or medium, cooked
1/2 pound cottage cheese
8 ounces cream cheese
1 cup sour cream
1/2 c minced scallions
2 T minced green pepper
2 8 oz. cans tomato sauce

Cream together cheeses and sour cream. Mix in the remaining ingredients, pour into a 2 quart casserole dish, and bake at 375 for 45 minutes. Serves 4-6
 

green chili rice casserole

1 c rice, cooked (a/b 3 cups cooked)
1 pint sour cream
1/8 c milk
1 lb. grated Monterey Jack
1 small can ch. green chilies
salt to taste
paprika for color

Mix cooked rice, sour cream and milk. Layer rice, cheese and chilies, salt and paprika in a casserole dish. Bake at 350 until mixture is bubbly, a/b 30 minutes.

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