American Quizine
All-In-One Fiesta Stew Pot
Category = Meat Main Ingredient = Beef
6 Servings Ingredient
3 Tbl Flour
1/2 Tsp Cumin
1/2 Tsp Chili Powder
1/2 Tsp Garlic Powder
1/4 Tsp Cinnamon
1 1/2 Lbs Beef Stew Meat (Chuck, Round Etc)
2 Tbl Vegetable Oil
1 Cup Beef Broth
1/2 Cup Apple Juice
6 Small Potatoes, Peeled & Quartered
2 Sweet Potatoes, Peeled & Cubed
1 Green Pepper, Cut Into 2" Strips
1 Red Pepper, Cut Into 2" Strips
1 Onion, Medium, Peeled & Slivered
10 Oz Canned Tomatoes
8 Oz Canned Tomato Sauce
2 Tbl Honey
2 Granny Smith Apples, Cut In 1" Cubes
15 1/4 Oz Dark Red Kidney Beans, Canned/Drained
2 Tbl Parsley, Chopped
1/2 Cup Cheddar Cheese, Shredded For Garnish
1/2 Cup Black Olives, Chopped For GarnishPreparation
1. Combine the flour, cumin, chili powder, garlic powder and cinnamon in a large bowl. Add the beef cubes and toss with a fork to coat. 2. Heat the oil in a large heavy pot over medium high meat. Brown the beef in batches on all sides. Return all beef to the pot and add the beef broth and apple juice. Cover and simmer over medium heat until the meat is tender, about 1 hour. 3. Add the potatoes, bell peppers, onion, tomatoes, tomato sauce and honey. Cover and simmer until the potatoes are tender, about 30 minutes. 4. Add the apples and kidney beans. Cover and simmer until the apples are tender, about 15 minutes. Stir in parsley.
Serve in shallow bowls garnished with shredded cheese and chopped olives. Per Serving: 888.9 Cal; 60.4g Protein; 106.2g Carb; 708.7mg Sodium; 12.1g Fiber; 25.1g Fat; 9.2g SatFat; 129.9mg Chol; 227.0 Fat Cal (25.5%)
Category = Appetizers
5 Servings Ingredient
6 Oz Cream Cheese W/chives
25 Mixed Grain Sandwich Bread
1 Tbl Milk
25 Bacon Cut In HalvesPreparation
Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. -----
Yield: 8 Servings
Category-Vegetables
4 Zucchini, Medium
1/2 Lb Ground Beef, Lean
1 Cup Rice,Long Grain Cooked
1/2 Cup Bread Crumbs
1 Onion, Yellow, Chopped
2 Cup Spaghetti Sauce,Canned *
1 Garlic Clove, Chopped
3 Tbl Dill, Fresh, Chopped
1 Egg, Beaten
2 Tbl Parsley, Fresh, Chopped
2 Tbl Olive Oil
2 Tbl Parmesan Cheese, Grated * store bought if preferred.Preparation:
30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce,
sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.
Yield: 6 Servings
2 Tbl Mustard, Dry
2 Tbl Olive Oil
1/2 Tsp Salt
1 Garlic Clove, Chopped
1/4 Tsp Pepper
1/3 Cup Lemon Juice
1/4 Cup Brown Sugar, Packed
2 Flank Steaks
2 Tbl Soy SauceWhisk together first 8 ingredient in bowl to make basting sauce place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well cover and refrigerate for at least 2 hrs remove steaks from basting sauce and cook them over grill for about 3-5 min per side baste with additional sauce as desired. Per serving: 505.7 cal; 45.0g protein; 10.1g carb; 555.5mg sodium; 0.0g fiber; 28.6g fat; 10.8g satfat; 118.0mg chol; 275.7 fat cal (54.5%);
Yield: 4 Servings
-----For The Olive Spread-----
1/4 Tsp Dijon Mustard
1/2 Cup Imported Black Pitted Olives
To Taste Salt & Pepper
1 Clove Of Garlic
4 Plum Tomatoes, Diced
1 Tbl Extra Virgin Olive Oil
2 Scallions, Thinly Sliced
1 Tbl Lemon Juice
-----Sandwiches-----
1 Tbl Fresh Basil Leaves, Chopped
4 Soft Rolls
To Taste Freshly Ground Black Pepper
8 Thin Slices Of Smoked Ham
-----Tomato Mixture-----
8 Thin Slices Of Provolone Cheese
1 1/2 Tbl Olive Oil
8 Romain Lettuce Leaves
1 Tsp Lemon JuicePlace the olive spread ingredients in a food processor and process until just smooth, set aside. Combine the tomato mixture ingredients and toss well. Spread one side of each roll with the olive spread and top with tomato mixture. Add 2 slices of ham, 2 slices of cheese and 2 lettuce leaves to each sandwich and add the top of the roll. Cut in half and serve.
Per Serving: 747.4 Cal; 44.6 g Protein; 68.0 g Carb; 1893.5 mg Sodium; 14.3 g Fiber; 36.4 g Fat; 4.3 g SatFat; 30.0 mg Chol; 316.1 Fat Cal (42. 3%);
Yield: 6 Servings
1 Potato (About 4 Inches Long)
1 Cup Water
1/4 Head Lettuce
1/2 Small Can Green Chilies
3 Cloves Garlic
To Taste Salt & Pepper
6 Green Onions
12 White Corn Tortillas
1 Lb Lean Ground Beef
Vegetable OilBoil or microwave the potato until its soft. Cool, remove the skin, mash so pieces are no bigger than 1/8 inch each. Set aside. Very thinly slice, as thinly as possible, the lettuce.
Cut these thin strips into pieces about one inch long. Set aside. Crush the garlic, set aside. Slice green onions very thin. Use all of the white part and about 3/4 inch of the green part. Break the rings apart, place in a bowl. Brown the ground beef in a skillet. Break up the beef so it cooks into teeny tiny pieces. When completely cooked, drain any fat.
Return to pan. Add the water, onion, chilies, garlic, salt and pepper. Stir completely to mix and cook over medium heat for 5 minutes. Add the lettuce and cook for another 5 minutes.
Add the potato, stir and cook until the lettuce is very soft - about another 15 minutes. Add more water if necessary. The final consistency should be thick. Either steam the tortillas or fry them lightly. To fry lightly, heat 1/4 inch of oil to medium hot. Once hot, place tortilla in il for 2 seconds. Flip using tongs and cook 2 seconds on other side. Blot dry with paper towels and keep warm until you've done all of the tortillas. Put tortilla on a plate. Spoon
meat mixture onto tortilla and roll up. If you want, add some taco sauce before rolling. Eat and enjoy! Makes about 12 - 14 tortillas. The recipe said that the lettuce was the thing. I noticed the lettuce and the potato. Instead of folding the taco, you're rolling it. It's a different taco. It sure isn't Mexican but it's mighty tasty.
Yield: 30 Servings
Category-Ground
1 Lb Hamburger
1 Tsp Pepper
1/8 Tsp Pepper
1/2 Cup Water
1/3 Cup Catsup
3-4 Dashes Tabasco
3-4 Dashes Tabasco
1/4 Cup Cider Vinegar
2 Tsp Worcestershire Sauce
2 Tsp Soy Sauce
1/2 Green Pepper (Minced Fine)
3 Tbl Brown Sugar
1/2 Tsp Salt
2 Tsp Sugar
----------------- Sauce -----------------
1 1/2 Tsp Salt
3/4 Cup CatsupMix well & form into balls the size of walnuts. Cook over low heat until done but not brown.
Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls. -----
Category = Preserve
8 Ingredient
5 Cup Peaches,Ripe,Coarse Chopped
1/4 Lemon,Seeded/chopped
2 Cup Sugar
1/2 Cup Seedless Raisins
1 Orange,Medium,Seeded/chopped
1/2 Cup Pecans,ChoppedPreparation
Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. -----
Category = Meats
10 Servings Ingredient
2 Cup Noodles
1 Cup Water
1 Can Tomato Soup
1 Lb Hamburger
1 Can Mushroom Soup
1 Onion1 Cup Celery
1 Cup Grated CheesePreparation
Boil noodles in water until done. Cook celery in 1 cup water. Brown hamburger and onions together. Pour noodles, celery and liquid in casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and grated cheese. Save enough cheese to sprinkle on top. Bake at 350 degrees for 1 hour. Serve with green salad and hot biscuits.
Category = Beef
24 Servings Ingredient
4 Cup All Purpose Flour
2 Tsp Each Ground Coriander, -Cumin, And Tumeric
1 Tsp Salt
1 1/4 Cup Shortening
1 Tsp Each Ground Allspice And
6 To 8 Tbsp Ice Water
-CinnamonFilling:
1 Green Bell Pepper, Stemmed, -Seeded, And Finely Chopped
1 Large Onion, Diced Fine
4 Garlic Cloves, Minced
4 Tomatoes Minced
3 Jalapeno Chilies, Seeded, -Stemmed, And Minced
1 Bunch Green Onions, Minced
Salt And Pepper To Taste
3 Tbl Vegetable Oil
2 Eggs, Lightly Beaten
3/4 Lb Ground BeefPreparation
Servings: 24 patties Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should
be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy.
Add the green onions and cook for 1 minute. Season with salt and peper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle.
Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately.
Yield: 1 Serving
Category-Sauces
1 Tsp Salt
1 1/2 Tsp Cayenne Pepper
1 Tbl Chili Powder
1 Cup Tomato Paste
3 Cup Canned Beef Broth
1 Tsp Tumeric
3 Tbl Paprika
1/2 Cup Brown Sugar
1/4 Cup White Vinegar
3 Clove Garlic, Crushed
1 Tbl Sage
1/2 Cup Honey
1/2 Cup Worchestershire SauceBlend all together in a large saucepan and simmer for 1 1/2 hours.
Yield: 6 Servings
Category-Beef
2 Lb Round Steak
Salt And Pepper To Taste
1 Can Beer
1/2 Cup Flour
3 Tbl Oil
8 Oz Cooked Broad Noodles
3 Tbl Brown Sugar
1 Can Beef Bouillon
4 Lemon Slices
2 Cup Cooked Rice
1 Tbl Parsley Flakes
---------------- Garnish ----------------
3 Medium Sliced Onions
Green Pepper Slices
2 Tsp Thyme Cherry
Tomatoes
2 Clove Minced Garlic
Fresh ParsleyCut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and pepper.Pour over steak and bake uncovered in 325 degree oven for 3 hours.Serve over cooked broad noodles or cooked rice.Garnish with green pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6. -----
Yield: 4 Servings
Category-Appetizers
4 Lb Lean Ground Beef
1 Tsp Garlic Powder
2 Tsp Liquid Smooke
2 Tsp Pepper
1/4 Cup Morton Tender Quick SaltIn a large bowl combine ground beef and quick salt. Mix and leave overnight in the refrigerator. Next day add pepper, liquid smoke and garlic powder. Mix well, divide into 3 rolls. Bake at 225F for 4 hours on broiler pan on lower rack in oven. Wrap in paper towels to absorb grease. Refrigerate or freeze. -----
Yield: 1 Serving
Category-Beef
1/3 Tsp Tabasco(R) Sauce
8 Oz Filet Or Strip Steak
Cracked Black PepperPlace a Filet Mignon or New York Strip steak on the cutting board.Briskly,rub about 1/3 tsp.
Tabasco pepper sauce on EACH side of steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the pepper into the steak. Grill over a hot fire,searing the steak,quickly,on both sides before cooking it,slowly,over the corner of the grill.Serve steak medium to medium rare. -----
Yield: 6 Servings
Category-Fish/sea
4 Whole Lobsters (1 Lb Each)
1 Cup Spinach Leaves, Shredded
1 Whole Garlic Clove, Finely-Minced
2 Whole Serrano Chilies,-Seeded And Minced
3 Tbl Corn Oil
Yellow Tomato Salsa:
6 Whole Flour Tortillas, -Inches Each
7-4 Cup Yellow Cherry Tomatoes Or 1-Lb Yellow Tomatoes
2 Tbl Fresh Cilantro, Finely-Minced
2 Tsp Lime Juice
Salt To Taste
1 Cup Tillamook Jalapeno Jack
1 Whole Shallot, Large, Finely-Minced
1 Tbl Champagne Or White Wine-Vinegar
1 Tbl Maple Syrup (If Tomatoes-Aren't Sweet)
-Cheese, GratedTo make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm servingplate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa. -----
2 1/4 c Bread flour
1 ts Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 ts Dry yeastTOPPINGS:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later)
2. Divide the dough into 4 equal portions. Roll each portion into a ball.
3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.
4. Roll out each ball into a flat circle.
5. Place on a greased baking pan. Prick the surface with a fork.
6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice.
7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown.
Yield: 8 Servings
Category-Poultry Main Ingredient
5 Boned Chicken Breasts
1 1/2 Tbl Dijon Mustard
1 Tbl Vegetable Oil
1 1/2 Tsp Ground Pepper
3 Tbl Flour
1 Can 6 1/4 Oz Frozen Orange Juice
3 Tbl Butter
2 Tsp Paprika
1 1/2 Tsp Salt
1 Cup AmarettoMix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. -----
Yield: 4 Servings
Category-Chili Main Ingredient
4 Bacon,Slices,1/2" Pieces
1 Lb Beef Round,1/2" Strips
2 Tbl Red Chile,Mild,Ground
12 Oz Tomato Paste
2 Onion(S)
1/2 Lb Beef Chuck,Coarse Grind
1 Tsp Oregano,Dried,Pref. Mexican
3 Cup Water
1 Garlic Clove
4 Can Green Chiles,Whole
1 1/2 Tsp Cumin
16 Oz Pinto Beans
1/2 Lb Pork Shoulder,Coarse Grind
1 Tbl Red Chile,Hot,Ground
1 1/2 Tsp Salt1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent. 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.
Yield: 3 Servings
Category-Rice/grains Main Ingredient
1 Cup Uncooked Rice
2 Cup Cold Water
1/2 To 1 Teaspoon SaltPut rice, water, and salt in a 2-quart saucepan; cover with a tight-fitting lid. Bring to a vigorous boil then turn heat as low as possible. Continue to cook 14 minutes. Do not stir or lift cover. Turn off heat; allow rice to steam, covered, for 10 minutes more Makes 3 cups.
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon salt
2 cups (12 oz. package) NESTLÉ (r) TOLL HOUSE (r) Semi-Sweet Chocolate
Morsels, divided
1 can (14 oz.) NESTLÉ (r) Carnation (r) Sweetened Condensed Milk
1/2 cup chopped nuts, (optional)
1/3 cup seedless raspberry jamPREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. COMBINE 1-cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low
heat, stirring until smooth. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls
of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
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