September 2014
S M T W T F S
« Aug    
 123456
78910111213
14151617181920
21222324252627
282930  

Search



Tags

Chicken, Corn and Lima Bean Stew Recipe

September 8th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsvegetable oil
  2. 2mediumonions, diced
  3. 1green pepper, diced
  4. 1teaspoondried thyme
  5. 1 1/2teaspoonssalt
  6. 1/4teaspoonpepper
  7. 2tablespoonstomato paste
  8. 1 1/2lbsboneless skinless chicken thighs
  9. 6plum tomatoes, diced
  10. 1/4cupworcestershire sauce
  11. 1 1/2cupswater
  12. 10ouncesfrozen corn, thawed
  13. 10ouncesfrozen lima beans, thawed

DIRECTIONS

  1. Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
  2. Cook, stirring, for 4-5 minutes or until onions begin to brown.
  3. Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
  4. Bring to a boil and then reduce heat to a simmer.
  5. Cover and simmer the chicken for about 15 minutes.
  6. Remove the chicken from the dutch oven to a platter for shredding.
  7. Add the corn and lima beans to the dutch oven.
  8. Simmer while you shred the chicken with two forks.
  9. Add the chicken back to the dutch oven and stir to combine the ingredients.
  10. Simmer until the chicken is completely done.

Posted in Recipes | No Comments »

Cornmeal Bean Tarts Recipe

September 7th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Pastry

  2. 2cups siftedflour
  3. 1teaspoonsalt
  4. 1cupcornmeal
  5. 2/3cupshortening
  6. 2/3cup gratedcheddar cheese
  7. 2/3cupwater
  8. Filling

  9. 1 (15 1/2 ounce)canrefried beans
  10. 3/4cupprovolone cheese, grated
  11. 2teaspoonsgarlic salt
  12. 2tablespoonsred chili sauce
  13. 1 1/2teaspoonschili powder
  14. 2tablespoonsbutter

DIRECTIONS

  1. To make pastry shells, mix flour, salt and cornmeal.Cut in shortening.Stir in grated cheese.Sprinkle water over mixture, tossing with fork until pastry is uniformly dampened.
  2. Roll to about 1/8 inch thickness on lightly floured surface.Cut in 2 inch circles.press pastry circles into tiny tart cups, ruffling edges.Bake inhot oven (400 degrees) 13 minutes.
  3. Combine filling ingredients in a double boiler; heat until cheese melts. Spoon into cornmeal tarts.
  4. To freeze:.
  5. Place tarts close together in a disposable aluminum foil pan.Freeze until firm; cover tightly with plastic wrap, then with aluminum foil.Seal foil to edges of pan securely with freezer tape.
  6. To Serve:.
  7. Remove foil and plastic wrap and bake unthawed in hot oven (400 degrees) 15 to 20 minutes.

Posted in Recipes | No Comments »

Green Bean Salad With a Creamy Tarragon Dressing Recipe

September 7th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3lbsgreen beans
  2. 1/2cuplow-fat mayonnaise
  3. 1/3cup herbaltarragon vinegar(Herbal Vinegar with Tarragon)
  4. 1/4teaspoonsalt
  5. 1teaspoonprepared mustard
  6. 1/2teaspoonpepper
  7. 1red onion, thinly sliced
  8. freshly choppedtarragon, for garnish (optional)

DIRECTIONS

  1. In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
  2. Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
  3. In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
  4. I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
  5. If you don’t have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
  6. Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
  7. Garnish with freshly topped tarragon.
  8. Serve and Enjoy!

Posted in Recipes | No Comments »

Calico Bean Soup Recipe

September 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbdried great northern beans
  2. 1/2lbdried red kidney beans
  3. 1/2lbdry pinto beans
  4. 8quartswater
  5. 2tablespoonsbutteror margarine
  6. 1mediumonion, finely chopped
  7. 1 1/2lbsham hocks
  8. 1bay leaf

DIRECTIONS

  1. Rinse beans; discard any stones.
  2. In a large saucepan, heat beans and 8 cups water to boiling.
  3. Boil 2 minutes.
  4. Remove from heat.
  5. Cover an let stand 1 hour.
  6. Drain beans in a colander and rinse with water.
  7. In same saucepan, heat butter and cook onion until tender, stirring occasionally.
  8. Add ham hocks, bay leaf, and 7 cups water.
  9. Heat to boiling.
  10. Ddd drained beans.
  11. Return to boiling.
  12. Cover and simmer beans, about 1 hour or until almost tender, stirring occasionally.
  13. Cook till beans are soft (I cooked mine about 2 1/2 to 3 hours).
  14. Remove bay leaf and ham hocks.
  15. Cool slightly and trim meat from ham bones.
  16. Add meat back to soup.
  17. Discard bay leaf and bones.
  18. Add salt and pepper to taste (it took a lot of salt and pepper).

Posted in Recipes | No Comments »

Crab & Bean Sprout Omelets Recipe

August 29th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4eggs
  2. 1 (185 g)cancrab, drained
  3. 2cupsbean sprouts
  4. 6 greenshallots
  5. 1teaspoon gratedfresh ginger
  6. SAUCE

  7. 1tablespooncornflour
  8. 1cupwater
  9. 1teaspoonsesame oil
  10. 1tablespoonlight soy sauce
  11. 1/2teaspoonsugar

DIRECTIONS

  1. Beat the eggs with a whisk until light and frothy, mix in the crab, bean sprouts, shallots and ginger.
  2. Lightly oil the base of a small fry pan, heat pan, add 1/6th of the omelet mixture.
  3. Cook until set on one side, turn and cook other side.
  4. Transfer to a serving plate – keep warm, cook remaining omelets.
  5. SAUCE.
  6. Blend cornflour with water in a small pan, add remaining ingredients.Stir over heat until sauce boils and thickens.
  7. Pour sauce over cooked omelets.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »