""Paella 'a l'Americaine"" Preliminaries with Sausage and Chicken 1 lb. fresh chorizo or Italian sausage, or fresh pork breakfast sausage 2 tbsps. olive oil 1 c. each sliced onions and green and red bell peppers 8 or more chicken thighs or drumsticks 1/2 c. dry white wine or vermouth 3 cloves minced garlic 4 1/2 c. chicken broth 1/2 tsp. saffron flowers 1 tsp. paprika 1/4 tsp. ground coriander 1 bay leaf 1/2 tsp. each thyme and oregano salt and pepper Finishing the Paella: 2 c. imported Spanish or Italian rice, or "converted" rice 16 to 24 raw shrimp in the shell 3 medium tomatoes, peeled, seeded, juiced, and roughly chopped 2 c. fresh green peas or diced fresh green beans, blanched 5 minutes 1 c. chickpeas, fresh cooked or canned 1/2 c. black olives 2 lemons, quartered parsley sprigs. A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid. Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers. Cover and cook slowly until vegetables are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides. Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients. Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice. (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives. Again, do not stir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning. Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
""Spanish Steak Roll with Sauteed Vegetables"" 1 1/2 lbs. boneless beef top sirloin steak, cut 1-inch thick 1 tsp. garlic powder, divided 1/4 tsp. freshly ground black pepper 1 each red and green bell pepper, cut lengthwise into strips 1 small white onion, thinly sliced 1 c. sliced fresh mushrooms 1 tbsp. sour cream or low-fat yogurt 1/3 c. chopped walnuts 1/4 tsp. chili powder 1 4-oz. can chopped green chilies lemon slices cilantro sprigs Pound boneless beef top sirloin steak to about 1/4-inch thickness. Sprinkle with 1/2 tsp. garlic powder and pepper. Heat 1 tsp. oil and butter in 12-inch heavy frying pan over medium-high heat until hot. Pan-fry steak 5-7 minutes for medium-rare doneness, turning once. Remove steak to heated platter, sprinkle with 1/2 tsp. salt. Keep arm. Add remaining 1 tsp. oil to frying pan. Add red and green peppers, onions, mushrooms, and walnuts. Cook 2 minutes, stirring frequently. Spread steak with sour cream; top with chilies. Starting at long side, roll up steak jelly-roll fashion; secure with 6 wooden picks. Spoon vegetables around steak roll; garnish with lemon slices and cilantro sprigs. To serve, carve steak roll between wooden picks; remove and discard wooden picks. Makes 6 servings.
""Sweet and sour pork chops"" 6 pork chops, 1-inch thick 1/2 tsp. salt 2 Tbsp. cooking oil 1/4 c. chopped onion 1/4 medium green pepper, thinly sliced 1 large clove garlic, minced 15 and 1/4 oz. can pineapple chunks 1/2 c. water 2 Tbsp. cornstarch 1 Tbsp. brown sugar 1/2 tsp. salt 1/2 tsp. curry powder 1 tsp. grated lemon rind 3 Tbsp. tomato sauce 2 Tbsp. cider vinegar 1 Tbsp. soy sauce 1/2 c. pecan halves Sprinkle chops with salt. Brown in oil. Remove and reserve. Drain all but 2 Tbsp. drippings from pan. Saute onion, pepper and garlic until soft. Drain pineapple and reserve pineapple chunks. Combine pineapple juice, water, cornstarch, brown sugar, salt, curry powder, lemon rind, tomato sauce, vinegar and soy sauce and mix well. Add to skillet and heat, stirring constantly until sauce thickens. Add pineapple chunks and simmer to heat. Arrange pork chops in 9"x 13" greased baking pan. Pour sauce over chops. Cover tightly and bake at 350 degrees for 45 minutes. Remove cover and sprinkle with pecans. Bake, uncovered, for another 15 minutes.
""Smothered Beef Brisket"" 4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat trimmed off 1 or 2 large garlic cloves, pureed' 1/2 tsp. salt 1/2 tsp. dried thyme 1/4 c. olive oil 1/8 tsp. freshly ground pepper 1 1/2 c. sliced onions 1 c. sliced carrots 2 c. fresh Italian plum tomatoes, cored and chopped Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side. Make a paste by mashing 1/2 teaspoon each of salt and thyme into the pureed garlic, using the flat side of a large kitchen knife to do the mashing. With salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper. Spread this mixture over both sides of the brisket. Toss the vegetables in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with remaining vegetables. Cover the pan tightly with foil. This dish may be prepared to this point in advance and refrigerated. When ready to cook, place in a 300 degree oven. Baste with accumulated juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into the meat easily. (Note that brisket is never tender like steak, but should be pleasantly chewable and will have a real beefy flavor. Note that the meat can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its vegetables to a smaller pot (it will have shrink). Degrease the juices and pour them over meat. If you are not serving the meat that day, chill it uncovered. When cooled, it may then be covered and kept under refrigeration for a day or two. To reheat, cover and put in a 350 degree oven for 20 minutes or so, basting two or three times with the juices. Remove meat with its vegetable topping to a carving board. Pour juices into a saucepan, degrease, and rapidly boil down almost to a syrup. Or, if you want more of a sauce, thicken the juice with 1 1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving with a spoonful or two of sauce and vegetables. Make 6 to 8 servings.
""Habanero Jerk Chicken"" 1 tablespoon finely chopped onion 1 teaspoon dried thyme leaves 2 teaspoons sugar 1 teaspoon salt 1 teaspoon ground nutmeg 2 teaspoons TABASCO(R) brand Habanero Sauce 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) 1 tablespoon butter 1 tablespoon vegetable oil In a small bowl, mix onion, thyme, sugar, salt, nutmeg and TABASCO(R) brand Habanero Sauce. Set aside. Remove fat from chicken and pierce with tines of fork. Place in shallow dish. Spoon or rub seasoning mixture over both sides of each breast half and let marinate for 20 minutes. Heat butter and oil in large skillet over medium heat. When bubbling, add chicken and cook for 5 to 10 minutes on each side (depending on size of chicken breasts) until brown and cooked through. Serve with cooked rice. Makes 4 servings.
""Pork Chop & Potato Bake"" 6 large pork chops. --lean 1 can Cream of Mushroom Soup1/2 cup Milk 1/2 cup Sour Cream Salt & Pepper --to taste 24 ounces Frozen Hash Browns -- thawed 1 cup Cheddar Cheese --shredded 1 can French Fried Onions In a large frying pan, salt & pepper pork chops and brown on each side. Set aside. Combine soup, milk and sour cream. Stir in potatoes, 1/2 cup of cheese, and 1/2 cup crumbled onions. Spoon into a greased 13 X 9 inch baking dish. Arrange pork chops over potatoes and cover with foil. Bake for 45 minutes at 350 degrees F. Remove from oven and sprinkle with remaining cheese and onions. Bake uncovered for 5 minutes. Serve hot.
BARBECUPS 3/4 CUP GROUND BEEF 1/2 CUP BARBECUE SAUCE 2 TBLS BROWN SUGAR 1 TBLS MINCED ONION 3/4 CUP GRATED CHEDDAR CHEESE 1 8oz CAN REFRIGERATOR BISCUITS IN LARGE SKILLET, BROWN GROUND BEEF AND ONION. DRAIN AND ADD BARBECUE SAUCE AND SUGAR. SET ASIDE. TAKE INDIVIDUAL BISCUITS AND PRESS INTO UNGREASED MUFFINS TIN PRESSING DOUGH UP SIDES TO EDGE OF CUP. SPOON MEAT MIXTURE INTO CUPS AND SPRINKLE EACH WITH CHEESE. BAKE AT 400° FOR 10-12 MINUTES OR UNTIL GOLDEN BROWN.
Bacon and Egg Casserole Ingredients (10 servings) 1/4 c Margarine, melted 2 c Onion/garlic croutons 2 c Milk 1 tb Prepared mustard 2 c Unseasoned croutons 2 c Cheddar cheese, grated 6 Eggs 10 Slices bacon Instructions Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.
""Cheesy Taco Casserole"" 8 servings 1 Tbsp. vegetable oil 1 cup chopped onion (1 small) 1-3/4 cups (16-oz. jar) Thick & Chunky Salsa 1-1/4 cups (10-oz. can) Enchilada Sauce 1 pkg. (12) Taco Shells, broken into pieces 1-1/2 cups ( 6 oz.) ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided Garnish suggestions: Jalapeños, chopped avocado, sour cream PREHEAT oven to 350ºF. HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Heat to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes. LAYER half of taco shell pieces in ungreased 13" x 9" baking dish. Top with half of salsa mixture and half of cheese; repeat layers. BAKE 10 to 15 minutes or until cheese is melted. Garnish with jalapeños, avocado and sour cream.
""Cheeseburger Casseroll"" 1 lb ground beef 3/4 cup chopped onion 1 can cheddar cheese soup 1 cup frozen veggies (I usually just use corn) 1/4 cup milk 2 cups Bisquick or all-purpose mix 3/4 cup water 1 cup shredded cheddar cheese Preheat oven to 400 degree F. Grease 9 x13 pan ( I use stoneware, so I don't grease). Fry beef and onions until tender; drain. Stir in soup, veggies, and milk. Stir up water and Bisquick and spread in pan. Dump beef mix in and put cheese on top. Bake for 30 minutes. (Couple of notes: If you want your crust to be more crispy, I would pre-bake it a bit, maybe 8-10 minutes, before you put on the toppings. I also put a little of the cheese on top of the crust before adding the beef mixture, just so it is spread well throughout.
""Pillsbury Easy Stromboli"" 1 can Pillsbury Pizza Crust 1/4 c. pizza sauce ½ lb. thinly sliced ham 1 c. shredded mozzarella cheese 1/4 c. chopped green and/or red pepper 1/4 tsp. dried Italian seasoning 1) unroll dough; place on greased cookie sheet. Press dough into 12x8-inch rectangle. Spread sauce on dough to within 2 inches Of long sides and ½ inch of short sides. 2) Top with ham, cheese, peppers and Italian seasoning. Fold long sides of dough over filling; pinch to seal. Pinch short sides to seal. 3) Bake at 400 degrees for 15 to 20 minutes or until golden brown. Makes 6 servings.
""Sausage & rice casserole"" This Recipe is Super Easy. 2 packages Uncle Ben's Country Inn Rice Mix (I like the chicken & vegetables or the brocolli & cheese) 1 lb. pork sausage (I prefer the sage variety) 1/2 cup finely chopped onion Salt & pepper to taste 2 cups grated cheddar cheese Prepare the 2 rice mixes according to package directions EXCEPT add 1 cup more of water than the 2 mixes call for. While the rice is cooking, brown the sausage & onion & drain well. Just before the rice finishes cooking, add the sausage. Pour mixture into a 13X9 greased pan and top with the grated cheese. Since the mixture is already hot, I usually just cover with foil and the cheese melts. This keeps from turning the oven on! I serve this with a salad and french rolls. It takes less than 30 minutes to prepare.
""Easy Chicken Casserole"" 1 lb. Chicken breast cooked and cubed 1 can Condensed Cream of Chicken Soup 16 oz. Sour Cream 1 bag frozen Broccoli, Cauliflower and Carrots cooked 1 box Stove Top Stuffing cooked Microwave vegetables and Stove Top. Mix sour cream and chicken soup together. In a 13" x 9" baking dish layer chicken on the bottom. Cover chicken with vegetables. Pour sour cream and soup mixture over vegetables. Top with Stove Top. Bake at 375 for 20 minutes. Let stand 5 minutes.
""Grilled Vegetable Pizza"" 1 (10oz) prebaked thin-crust Italian pizza crust 1/2 c. roasted garlic-flavored pasta sauce 1 tsp. dried Italian seasoning 2 Italian plum tomatoes, choppped 1 -1/2 (4oz) sliced fresh mushrooms 2 oz. (1/2 cup) shredded mozzarella cheese Heat grill. Cut sheet of heavy-duty foil slightly larger than pizza crust; spray foil with nonstick cooking spray. Place pizza crust on sprayed foil. Spread pasta sauce over crust. Sprinkle with Italian seasoning,. Top with tomatoes, mushrooms and cheese. When ready to grill, place foil with pizza over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 10 to 12 minutes or until cheese is melted.
""One Pan Meal"" 2 links fresh Italian Turkey Sausages 4 cooked potatoes (cubed) 1 onion 1/4 cup white wine 3 tbls.Italian or Garlic Mustard Saute' onions in olive oil until golden brown. Add sausage and wine, cook until meat has cooked through. Add potatoes and Italian Mustard and stir to blend all ingredients. Continue to cook until potatoes begin to brown. Serve with salad and Italian bread.
""MEXICAN ROAST"" 1 CHUCK ROAST 1 CAN BEEF BROTH 2 CANS ROTEL TOMATOES (ORIGINAL) 2 LB VELVEETA CHEESE 1 YELLOW ONION 1 STICK BUTTER 2 GREEN PEPPERS MEAT TENDERIZER BROWN ROAST IN OIL. ADD ONION AND GREEN PEPPER SAUTÉ UNTIL SOFT. PLACE IN COOKING BAG (TURKEY SIZE) AND SPRINKLE WITH MEAT TENDERIZER. MELT BUTTER, STIR IN 2 TBLS (AS IF YOU ARE MAKING GRAVY). ADD BEEF BROTH. CHUNK VELVEETA AND ADD TO BROTH MIXTURE. STIR UNTIL VELVEETA IS MELTED. ADD ROTEL AND STIR WELL. POUR OVER ROAST AND SEAL BAG. BAKE AT 350° FOR ONE HOUR. REDUCE HEAT AND BAKE AT 250° FOR ONE HOUR.
""German Meatballs"" Serving Size : 6 Amount Measure Ingredient -------- ------------ ----------------------- 1 pound Lean Ground Beef 1/2 pound Ground Pork 1/2 cup Onion -- chopped, finely 3/4 cup Bread Crumbs -- fine, dry 1 tablespoon Parsley -- fresh, snipped 1 1/2 teaspoons Salt 1/4 teaspoon Black Pepper 1 teaspoon Worcestershire Sauce 1 Egg -- beaten 1/2 cup Milk 3 tablespoons Vegetable Oil 3 cups Sauerkraut -- (1 can) 1/3 cup Water -- (optional) In a large mixing bowl, combine first ten ingredients, then shape into 18 meatballs, about 2 inches each. (A small food scoop works great for this.) Heat the vegetable oil in a large skillet, then brown meatballs evenly on all sides. Remove meatballs from skillet and drain leftover oil from skillet. Spoon sauerkraut into skillet and top with meatballs. Cover and simmer for about 15 minutes or until meatballs have finished cooking and are done throughout. Add water if necessary. Note: This recipe can also be served with a sweet cream gravy, country milk gravy or stewed with tomatoes according to your family's tastes.