Thought for Food

Ingredients:

• 1/2 cup packed dark brown sugar
• 1/2 cup apple juice
• 1/4 cup soy sauce
• 1 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• 1 cup chopped pecans, toasted
  
• 1 tbsp butter, melted
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
  
  

1. Combine brown sugar, apple juice, soy sauce and 1 tsp pepper in a bowl, mix well and pour into an extra-large freezer bag.
   
2. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 2 - 3 hours. NB. If you don't have a freezer bag, marinade the salmon in a 9 X 13 pan.
   
3. Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on the parchment paper.
4. Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon. Bake at 425ºF for 40 - 45 minutes or until fish flakes easily with a fork.

Posted by Ian McKenzie at 02:42 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 1/2  pounds boneless sirloin, cut into thin strips
• 1 red bell pepper chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 tablespoons rice vinegar
• 1/4 cup tomato sauce
• 1/4  cup sherry
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• 2 tablespoons chopped peanuts
• 12 ounces cooked vermicelli

Directions:

1. Combine all ingredients, except noodles, in Crock Pot.
2. Cover, cook on Low 8 to 10 hours (High: 4 to 5 hours).
3. Serve over noodles.

NB: May be doubled for 5 quart models.

Posted by Ian McKenzie at 08:38 PM | Permalink | Comments (0) | TrackBacks (0)

Posted by Ian McKenzie at 09:25 AM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• Water


• 1 tsp canola oil


• 3 x boneless, skinless chicken breasts (1 pound)


• 2 tsp prepared garlic


• 1 tbsp Madras curry paste


• 2 tbsp flour


• 1/2 cup chicken broth


• 1/2 cup mango/tangerine juice


• 1 cup milk


• 1 tbsp peach or apricot jam


• 1 tsp crushed chilies (optional)


• 350 gram spaghetti

1. Fill a large pot with water. Cover and bring to a boil.


2. Heat oil in large non-stick frying pan or wok at medium-high.


3. Cut chicken into small bite size pieces and add to pan. Stir until meat is no longer pink.


4. Add garlic, curry paste and flour to pan. Stir to coat chicken.


5. Gradually add chicken broth, mango juice and milk, stirring as you add.


6. Add peach jam and crushed chilies. Stir and let simmer.


7. Add pasta to boiling water and set timer for 8 minutes.

Posted by Ian McKenzie at 11:43 AM | Permalink | Comments (0) | TrackBacks (0)

Serves 8

Ingredients:

• 2 tbsp. butter
• 1 lb. Andouille sausage, cut into 1/4 inch slices
• 1 large onion, cut into large dice
• 1 large bell pepper, any colour, cut into large dice
• 3 ribs of celery, cut into large dice
• 1 small head of garlic, peeled & minced
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 2 large tomatoes, cored, peeled, seeded & chopped
• 1 pound medium shrimp, peeled
• 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
• 2 bay leaves
• 3 cups long grained rice
• 6 cups water
• 1 pint-shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• Hot sauce to taste

Directions:

1. Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
2. Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
3. Add the tomatoes, shrimp, fish and bay leaves, stir.
4. Add the rice, stir gently and add the water.
5. Continue to stir while bringing to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
6. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking the residual heat.
7. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.

Posted by Ian McKenzie at 10:06 AM | Permalink | Comments (0) | TrackBacks (0)

NGREDIENTS:

• 1 9-oz. pkg. refrigerated or frozen tortellini pasta
• 2 cups frozen baby peas
• 3 Tbsp. butter
• 1/2 cup grated Parmesan cheese

PREPARATION:

Posted by Ian McKenzie at 01:58 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 pounds stew beef
• 2 tablespoons flour
• 1 medium onion, chopped
  
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
  
• 1 14 ounce can diced tomatoes
• 1 cup sour cream

1. Put stew beef in crockpot. Add flour and stir to coat meat.
2. Add remaining ingredients except sour cream.
3. Mix well. Cover and cook on Low 8−10 hours (or on High: 4−5 hours).
4. Add sour cream 30 minutes before serving, and stir in thoroughly.
   

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Posted by Ian McKenzie at 02:59 PM | Permalink | Comments (0) | TrackBacks (0)

INGREDIENTS:

• 1/3 cup maple bacon, diced
• 1 medium onion, diced
• 1/2 cup Portabella mushrooms, diced
• 2 lbs. ground beef
• 1 egg
• 6 tbsp. BBQ sauce, divided
• 1 1/2 cup bread crumbs
• 1 clove of garlic, minced
• 2 tbsp. hot sauce
• 1 cup blueberries
• 1/2 cup soft blue cheese, crumbled
• 2 tbsp. fresh sage, chopped
• Salt and pepper to taste

Directions:

1. Saute bacon saute over med-low heat until it begins to brown.
2. Remove the bacon from pan and place into a large mixing bowl.
3. Add mushrooms and onion to pan and cook until transluscent. Add 2 tbsp of the BBQ sauce and cook for a minute longer.
4. Add the mushroom and onion mixture, along with the remaining ingredients, to the mixing bowl and blend well.
5. Place mixture in a loaf pan & spread the remaining BBQ Sauce over the top of the loaf. Cook in preheated oven at 375 degrees for approximately 60 minutes. Let it rest for 10 minutes before cutting.

You can also use the meat mixture to make burgers.

Posted by Ian McKenzie at 12:48 PM | Permalink | Comments (0) | TrackBacks (0)

[composed and posted with BlogJet]

Posted by Ian McKenzie at 02:38 PM | Permalink | Comments (0) | TrackBacks (0)

Tags: Cooking, Recipes, Middle Eastern, Beef

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Posted by Ian McKenzie at 01:36 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Recipes, Cooking, Italian, One-Pot Meals

Posted by Ian McKenzie at 11:10 AM | Permalink | Comments (0) | TrackBacks (0)

1 9" unbaked pie crust
1 chopped onion
1 lb. ground beef
1/4 tsp. pepper
1 tsp. dry oregano
2 Tbsp. ketchup
2 Tbsp. flour
2 eggs
1 cup cottage cheese

Brown together onion and ground beef in a heavy skillet. Drain any excess fat. Add oregano, pepper, ketchup and flour to skillet and cook and stir for 3 minutes. Turn this meat mixture into the pie crust lined pan.

Beat eggs and add cottage cheese. Pour this mixture over meat in the pie pan. Bake at 350 degrees for 30-40 minutes, or until filling is set, crust is golden, and topping is puffed. 8 servings

Technorati Tags: Cooking, Recipes, Pie, Ground Beef

Posted by Ian McKenzie at 10:36 PM | Permalink | Comments (0) | TrackBacks (0)

1-1/2 lbs. beef stew meat, cut into 1" cubes
1 pkg. baby carrots
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice

Combine everything in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf.

1 8-oz. carton sour cream (low fat is fine)
1/2 cup flour
1/4 cup water

Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return the whole thing to the crockpot mixture and stir well. Cover and cook on high for 30 minutes until thickened and bubbly.

Serve over hot cooked egg noodles.

Technorati Tags: Cooking, Recipes, Stew, Slow-Cooker, One-Pot Meals

Posted by Ian McKenzie at 09:52 AM | Permalink | Comments (1) | TrackBacks (0)

Ingredients:
• 3 cups chopped onion
• 1-1/2 cups coarsely chopped green sweet pepper
• 3 cloves garlic, minced
• 2 tablespoons bacon drippings or cooking oil
• 4 teaspoons Hungarian paprika or regular paprika
• 3 pounds beef stew meat, cut into 1-inch cubes
• 1 6-ounce can tomato paste
• 1/2 cup cold water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hot cooked noodles
• Dairy sour cream

Directions:
1. In 4- or 4-1/2-quart Dutch oven, cook onion, green pepper, and garlic in hot bacon drippings or oil about 5 minutes or until almost tender, stirring occasionally. Stir in paprika and cook 2 minutes. Stir in beef cubes, tomato paste, water, salt, and black pepper.
2. Cover and bake in a 325 degree F oven for 1-1/2 to 2 hours or until meat is tender. Serve over noodles; pass sour cream. Makes 8 servings.
Technorati Tags: Cooking, Recipes, Goulash, Beef, Stew

Posted by Ian McKenzie at 09:50 PM | Permalink | Comments (0) | TrackBacks (0)

Kind of like honey-mustard pork, but with a New England twist. Use the best pure maple syrup you can find…please… [TheRedKitchen]

1 package pork tenderloin (about 2 lbs.), trimmed and cut crosswise into 3/4 ” slices
Salt & pepper to taste
4 Tablespoons olive oil
1 medium or 2 small onions, sliced
2 1/2 cups chicken broth
6 Tablespoons pure maple syrup
2 Tablespoons cider vinegar
2 Tablespoons Dijon mustard

Heat the oil in a large skillet. Season the pork with the salt & pepper, and cook it until browned on both sides, about 4 minutes per side. You may have to do this in two batches…don’t crowd the pan or the meat will not brown properly. Remove the pork to a plate and set aside.

Add the onion to the same pan, and saute for about five minutes. Add chicken broth, bring to a boil, and reduce for about 5 minutes. Whisk in the maple syrup, vinegar, and mustard.

Return the pork to the pan, along with any accumulated juices, and simmer until heated through, about 2 minutes.

Serve with starch and veggies of your choice. Makes 6-8 servings

Posted by Ian McKenzie at 10:06 PM | Permalink | Comments (0) | TrackBacks (0)

14 ounce can Brown lentils
1 cup Small macaroni noodles
1 cup Short grain rice
2 Tbsp Olive oil
2 large Onions
1/4 cup Olive oil
2 cloves Garlic — finely chopped
1 cup Tomato puree

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Cook macaroni and heat the lentils. Toss together lightly with cooked rice.

Peel onions and cut in half lengthwise then slice thinly to give semi-circles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Add the tomato puree and bring to a boil. Serve over rice mixture.

Posted by Ian McKenzie at 07:53 PM | Permalink | Comments (0) | TrackBacks (0)

In honour of Robert Burn's Day:

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

Technorati Tags: Cooking, Recipes, Scottish

Posted by Ian McKenzie at 09:11 PM | Permalink | Comments (0) | TrackBacks (0)

1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham

Pre-heat oven to 325.

Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in roasting pan and add remaining cola. Cover and cook for 2 hours.

Posted by Ian McKenzie at 05:54 PM | Permalink | Comments (0) | TrackBacks (0)

This recipe is closely guarded in Cincinnati, “Chili Capitol of the US.” Served originally by Greek immigrants in the 1920’s. There are now franchises, particularly the Skyline Chili Parlours, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don’t be put off by all of the spices, there is no wrong way to make this.

Recipe for 4

1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavour, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread Cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

Posted by Ian McKenzie at 04:25 PM | Permalink | Comments (0) | TrackBacks (0)

You will need:
A large pot (about an 8-12 qt)
Fill your pot about 1/2 full with water
Start boiling your water

Ingredients:
* 1 whole chicken cut up or about 4-5 leg quarters (Season with Cajun seasoning)
* 1 lb sausage sliced
* 1-2 onions chopped
* 1 whole bell pepper chopped
* 1-2 tblsp chopped garlic
* you can add parsley too if you like it, but we usually don’t add it

Okay now the water should be boiling. Here is where you add the roux, I would say about two cups, or if you are using the roux in a jar, I usually add more than half of the jar, but really this is a personal choice, once you have made it you will get the idea of how much more/less you should add next time. So you add your roux, let that boil on medium heat for about an hour. Don’t boil on high or it will foam and boil over and it makes a HUGE mess (I know) Add your onions, bell pepper and garlic, let that cook about 8-10 minutes. Add your chicken and sausage, let cook about 45 minutes to an hour. Season to taste. If you think that it is too thick add a little water. Gumbo is not thick like a stew and not as thin as soup, but somewhere in between. Skim off excess fat that rises to top. Serve over rice. [TheRedKitchen]

Posted by Ian McKenzie at 10:52 AM | Permalink | Comments (0) | TrackBacks (0)

* 1 lb lean ground beef
* 1 large can of diced tomatoes (I like the kind with herbs), undrained
* 1 large can of red kidney beans, drained
* 1 green bell pepper diced
* Garlic, onion powder, basil to taste
* Cajun spice to taste
* Flour (optional)

In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some Cajun spice. I don’t really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can’t find Cajun spice in your local store, you can just use chili powder, but then you’re basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it’s up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes

Technorati Tags: Recipes, Cooking, Chili, Tex-Mex, Cajun, Beef, Main Dish

Posted by Ian McKenzie at 10:24 PM | Permalink | Comments (0) | TrackBacks (0)

1 lb ground beef, pref. lean
1 large can diced tomatoes
1 package dry onion soup mix
Basil, garlic powder, oregano to taste
2 cups macaroni or spiral type pasta (uncooked)
2 cups water
Brown beef in a bit of oil. Drain fat. Add tomatoes, and stir. Mix in soup mix and spices. Stir. Toss in uncooked pasta and water. Stir. Once mixture boils, reduce to a simmer and cover. Cook approximately 25 minutes or until pasta is done. [TheRedKitchen]

Technorati Tags: Recipes, Food, Main+Dish, Beef, One+Pot+Meals, Cooking

Posted by Ian McKenzie at 08:02 PM | Permalink | Comments (0) | TrackBacks (0)

3/4 cup bottled iced tea
3/4 cup balsamic vinegar
2 carrots, peeled and cut into 1/2-inch cubes
2 stalks celery cut into 1/2-inch pieces
1 medium red onion cut into 1/2-inch pieces
4 potatoes, peeled and cut into 1/2-inch cubes
6 portobello mushrooms, cut into 2-inch pieces
2 red or yellow peppers, cut into 2-inch pieces
1/3 cup vegetable oil (divided)
1 clove of garlic chopped
2 tsp. dried oregano
2 lb pork tenderloin

Pre-heat oven to 475° F

In a small saucepan, bring iced tea and vinegar to boil over medium-high heat. Reduce heat and simmer until very thick, about 10-12 minutes. Remove from heat and let cool.

Toss all the vegetables in oil, garlic and oregano. Season with salt and pepper and place in the bottom of a roasting pan. Coat pork with oil, season with salt and place on top of the vegetable mixture. Brush glaze over pork.

Roast, uncovered for 35 minutes. Transfer pork to platter, tent with foil and let rest for 15 minutes. Reduce oven temperature to 375° F, stir vegetable mixture and return to oven until cooked through, about 15 minutes.

Technorati Tags: Recipes, Roasting, Pork, Vegetables

Posted by Ian McKenzie at 07:45 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

Ingredients:
-9 oz prosciutto, cubed
-2 x white cooking onions, thinly sliced
-1/2 cup extra virgin olive oil
-Sprig of rosemary
-2 x hot peppers, diced
-2 × 19 oz canned lentils, drained and rinsed
-Pinch of salt

Directions:
1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature.

Technorati Tags: Italian, Lentils, Prosciutto, Recipe, Cooking, Main+Dish

Posted by Ian McKenzie at 09:28 PM | Permalink | Comments (0) | TrackBacks (0)

by: Rachel Paxton

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage

• 48 oz. spaghetti sauce

• 1 (6 oz.) can tomato paste

• Green pepper, sliced thin

• 1 lg. onion, sliced thin

• 1 tbsp. Parmesan cheese

• 1 tsp. parsley flakes

• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped

• 2 tbsp. vegetable oil

• 1 lb. ground beef

• 1 tsp. salt

• 1/4 tsp. pepper

• Dash of red pepper

• 1/2 tsp. chili powder

• 1/2 tsp. tabasco sauce

• 1 can cream of mushroom soup

• 1 can condensed tomato soup

• 1 (8 oz.) package spaghetti

• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 1 c. chopped onion

• 1 c. chopped green pepper

• 1 tbsp. butter or margarine

• 1 (28 oz.) can tomatoes with liquid, cut up

• 1 (4 oz.) can mushroom stems and pieces, drained

• 1 (2 1/4 oz.) can sliced ripe olives, drained

• 2 tsp. dried oregano

• 1 lb. hamburger, browned

• 12 oz. spaghetti, cooked and drained

• 2 c. shredded Cheddar cheese

• 1 can cream of mushroom soup

• 1/4 c. water

• 1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine

• 1 c. chopped red bell pepper

• 1 (4 oz.) can sliced mushrooms, chopped

• 1/4 c. chopped hot pepper rings

• 2 c. chicken broth

• 1/4 c. flour

• 2 c. cooked chicken, chopped

• 1 (4 oz.) can diced pimento

• 1 tsp. salt

• 1 oz. chopped slivered almonds

• 1/2 lb. spaghetti, broken

• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

Technorati Tags: Recipes, Pasta, Spaghetti, Main Dish, Italian, Cooking

Posted by Ian McKenzie at 08:21 AM | Permalink | Comments (0) | TrackBacks (0)

Posted by Ian McKenzie at 04:23 PM | Permalink | Comments (0) | TrackBacks (0)

• 2 tablespoons ghee or vegetable oil
• 1 onion, chopped
• 600g boneless chicken breasts, cut into small pieces
• 1 capsicum (green bell pepper), deseeded and cut into 1/2” rings
• 5 fresh green chilies, chopped
• 1 small piece fresh ginger, chopped
• 1 can tomatoes
• 2 teaspoons tumeric
• 3 teaspoons coriander
• 1 teaspoon ground cumin
• 1 teaspoon hot chili powder
• 1 teaspoon paprika
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

1. Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.
2. Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.
3. Whizz the tomatoes in a blender, then pour the purée into the pan; add the tumeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.
4. Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis.

Horst Prillinger: The Aardvark Cooks

Posted by Ian McKenzie at 04:19 PM | Permalink | Comments (0) | TrackBacks (0)

8 pounds ground beef
2 cups chopped onion
8 garlic cloves, minced
4 28 oz cans diced tomatoes
2 28 oz cans tomato sauce
4 8 oz cans tomato paste
1/4 cup salt
3 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
12 pounds spaghetti, cooked and drained

In a large stock pot brown beef, onion, and garlic; drain. add tomato sauce and paste, salt,sugar and seasonings;bring to a boil. reduce heat;cover and simmer for 2-3 hours, stirring occasionally.

Cook spaghetti, drain, rinse with cold water and drain again. Mix spaghetti with sauce, spread in large roasting pans, cover with foil and re-warm in 350 degree oven for about 30 minutes.

Posted by Ian McKenzie at 04:09 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads
• 2 teaspoons grated fresh ginger
• 2 pounds lean ground beef
• 2 Carrots, diced
• 2 Celery stalks, diced
• 1 19 ounce tin of Lentils
• 1 medium red or green bell pepper, cubed
• 2 medium Potatoes, cubed
• 1 28 ounce tin diced tomatoes
• 1/2 teaspoon Pepper

Directions:

1. Place large saucepan over medium heat. Add oil and butter and heat until butter is melted.
2. Add chopped onion and cook until the onion is soft, 5 to 10 minutes.
3. Add the spices, stir well and continue to cook for another minute.
4. Add the ground beef and scramble fry until no longer pink.
5. Add the remaining ingredients along with enough cold water to cover. Bring to boil, reduce heat and simmer until the potatoes are tender.
6. Serve with warm flatbread

Posted by Ian McKenzie at 03:57 PM | Permalink | Comments (0) | TrackBacks (0)

This is a quick variation of a Chicken Madras. Nothing particularly special, but you can’t get a decent hot curry any faster than this (well, you can, but I wouldn’t recommend it). Takes about 30 minutes total and serves up to 4.

* 2 tablespoons ghee or vegetable oil
* 1 onion, chopped
* 600g boneless chicken breasts, cut into small pieces
* 1 capsicum (green bell pepper), de-seeded and cut into 1/2” rings
* 5 fresh green chilies, chopped
* 1 small piece fresh ginger, chopped
* 1 can tomatoes
* 2 teaspoons turmeric
* 3 teaspoons coriander
* 1 teaspoon ground cumin
* 1 teaspoon hot chili powder
* 1 teaspoon paprika
* 1 large bunch green coriander, stalks and leaves chopped separately
* 1 1/2 teaspoons garam masala
* salt

Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.

Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.

Whizz the tomatoes in a blender, then pour the purée into the pan; add the turmeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.

Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis. Horst Prillinger: The Aardvark Cooks

Technorati Tags: Recipes, Chicken Madras, Curry, Indian, Poultry, Main Dish, Cooking

Posted by Ian McKenzie at 03:32 PM | Permalink | Comments (0) | TrackBacks (0)

Goulash (spelt Gulasch in German), a spicy beef stew, is one of the Austrian staple dishes, which you can get pretty much everywhere. Like the Brits enjoy a hot curry when they’ve had too much to drink at a party, Austrians resort to goulash, which is often served at parties around midnight or in the early morning. Goulash originated in Hungary, where the dish is called pörkölt (the similar-sounding gulyas is a soup rather than a stew). A defining quality of Austrian goulash is that you take the same amount of onions as of meat.

• 500g beef for stew (called “goulash meat” hereabouts), cut in cubes
• 500g onions, chopped into biggish pieces
• 80g fat
• 1 tablespoon sweet paprika
• 1 tablespoon vinegar
• 1 teaspoon ground caraway seed
• some marjoram, finely chopped
• 1 clove garlic
• 10g flour
• salt
• water

Heat the fat in a large pot and roast the onions until golden. Add the paprika and immediately pour in the vinegar and 4 tablespoons water. Add the beef cubes, salt, ground caraway seeds, marjoram and squeeze in the garlic with a garlic press. Let simmer, adding water from time to time, until the meat is tender. There should be little to no water left by then.

Add the flour, stir carefully, then add enough water so that you get a slightly creamy, but not thick sauce. Let simmer until the meat is well done.

Take care that the meat does not become too soft and that the sauce doesn’t burn. Add some more paprika to get a nicer colour and to make it a bit spicier.

Usually, goulash is not served fresh out of the pot, but pre-cooked and kept warm or reheated for the meal. It is usually served with no special side dish, just a bread roll, although boiled potatoes are acceptable. [The Aardvark Cooks]