If I Only Had A Recipe For.....

Todd English spices up prime rib chili

2011-10-10T12:22:00.000-07:00

Chicken Rice Tomatillo Bake

2011-09-19T20:48:00.000-07:00

1 broiler fryer chicken, about 3 1/2 pounds, cut up
2 tablespoons salad oil
1 medium size onion, chopped
1 clove garlic, minced
1 cup long grain white rice
1 (13 ounce) can tomatillos
About 1 cup regular strength chick broth
1 (4 ounce) can whole green chilies, thinly sliced crosswise
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro
Cilantro springs

In a 10 to 12 inch frying pan over medium high heat, brown chicken in oil, a portion at a time. Remove chicken from pan; set aside. Add onion, garlic, and rice to pan; stir often until rice is golden, about 5 minutes. Set aside.

Drain liquid from tomatillos; add broth to make 2 cups. Halve tomatillos. In a shallow 2 quart baking dish, mix broth, tomatillos, chilies, cumin, minced cilantro, and rice; top with chicken. Bake, uncovered, at 350 degrees until meat at thigh bone is no longer pink (cut to test), 40 to 45 minutes. Garnish with cilantro sprigs.

Yield: 4 servings

Prunes In Wine Syrup

2011-09-19T20:40:00.000-07:00

1/2 pound pitted dried prunes
2 cups dry red wine
1/2 cup sugar
1 cinnamon stick (3 to 4 inches long)
2 strips (each 1/2 by 3 inches) pared lemon peel, yellow part only
2 tablespoons lemon juice

In a 3 to 4 quart pan, combine prunes, wine, sugar, cinnamon, and lemon peel and juice. Bring to a boil, reduce heat, cover, and simmer until prunes are soft and plump, about 30 minutes. Cool, cover, and chill until cold, at least 1 hour; refrigerate as long as 2 weeks.

Serve prunes with syrup in small glasses or bowls.

Yield: 6 servings

Mellow Black Bean Chili

2011-09-19T20:24:00.000-07:00

1/4 cup olive oil
4 large onions, sliced
4 cloves garlic, minced
3 large stalks celery, chopped
1 tablespoon ground cumin
1 pound (2 1/2 cups) dried black beans, sorted of debris and rinsed
1 (7 ounce) can diced green chilies
8 cups regular strength chicken broth
1/2 cup dry sherry
1/4 cup lemon juice
1 1/2 pounds kielbasa, thinly sliced
Sour cream
Prepared hot red salsa

In oil in a 6 to 8 quart pan over medium high heat, cook onions, garlic, and celery until very limp, about 20 minutes; stir often. Add cumin and stir for 1 minute.

Stir in beans, chilies, and broth. Bring to a boil over high heat, then simmer, covered, until beans are tender to bite, about 2 1/2 hours. Stir in sherry and lemon juice. In a blender, whirl half the soup, a portion at a time, until smooth. Return to pan.

Stir in kielbasa. Simmer covered, for 10 minutes more. If made ahead, cool, cover, and chill up to 2 days; reheat to serve. Serve with sour cream and salsa.

Yield: 4 quarts or 8 servings

Mixed Rice Salad

2011-09-19T20:10:00.000-07:00

2 1/4 cups water
1 (6 ounce) package long grain and wild rice mix
1/2 cup mayonnaise
1/2 cup unflavored yogurt
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and pepper
1 cup diced, peeled cucumbers, chilled
1/2 cup chopped celery, chilled
1/2 cup frozen peas, thawed, chilled

In a 2 to 3 quart pan, bring water to a boil over high heat. Add rice and return to a boil. (Do not use seasoning packet, if seasoning is mixed with rice, rinse rice in a strainer under cold water to remove seasoning.) Cover pan and cook on low heat until water is absorbed, about 30 minutes. Uncover and let rice cool to room temperature, about 45 minutes.

Fluff room temperature rice with a fork, then stir in mayonnaise, yogurt, green onion, and parsley. Season to taste with salt and pepper. Pour mixture into a salad bowl. Place cucumbers, tomatoes, celery, and peas on rice mixture. Mix at the table to serve.

Yield: 6 servings

Hot And Tangy BBQ Sauce

2011-09-18T12:16:00.000-07:00

1/4 cup vegetable oil
2 cups finely chopped onion
6 cloves garlic, minced
2 cups water
1 (12 ounce) can tomato paste
1 cup packed brown sugar
3/4 cup apple cider vinegar
1/2 cup molasses
1/4 cup Worcestershire sauce
2 tablespoons jalapeno pepper sauce
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper

Heat oil in large skillet over medium high heat 1 minute. Add onion; cook and stir 8 to 10 minutes or until onion begins to brown. Add garlic; cook 2 minutes or until golden. Add remaining ingredients. Stir with wire whisk until well blended. Reduce heat to medium low; simmer 15 minutes, stirring occasionally. Cover and remove from heat. Cool 30 minutes.

Spoon into 4 labeled 12 ounce containers. Store refrigerated up to 3 weeks.

Yield: 5 to 5 1/2 cups sauce

Grilled Mexican Beef Sirloin And Salsa

2011-07-07T11:45:00.000-07:00

1 (12 ounce) bottle Mexican dark beer
1/4 cup soy sauce
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon hot pepper sauce
4 boneless beef sirloin steaks (4 to 6 ounces each)
Salt and black pepper
Red, green and yellow bell peppers, cut lengthwise into quarters, seeded
Salsa (recipe below)
Flour tortillas
Lime wedges

Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in large shallow glass dish or large heavy plastic food storage bag. Add beef; cover dish or close bag. Marinate in refrigerator up to 12 hours, turning beef several times. Remove beef from marinade; discard marinade. Season with salt and black pepper.

Oil hot grid to help prevent sticking. Grill beef and bell peppers on covered grill, over medium coals, 8 to 12 minutes, turning once. Beef should be of medium doneness (160 degrees) and peppers should be tender. Serve with salsa, tortillas, and lime wedges.

Salsa

2 cups coarsely chopped seeded tomatoes
2 green onions with tops, sliced
1 clove garlic, minced
1 teaspoon minced seeded fresh jalapeno pepper
1 tablespoon olive oil
3 teaspoons lime juice
8 springs fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper

Combine tomatoes, green onions, garlic, chili pepper, oil and lime juice in medium bowl. Stir in cilantro. Season with salt, sugar and black pepper. Adjust seasonings to taste, adding lime juice or chili pepper.

Yield: 2 cups salsa

Grilled Jamaican Beef Flank Steak

2011-07-07T11:29:00.000-07:00

2 pounds beef flank steak
1/4 cup packed brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1 1/2 inches x 1 inch) fresh ginger, minced
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shredded orange peel
Shredded lime peel

Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of meat to form a diamond shaped design.

Combine sugar, juices, garlic, ginger, grated peels, salt, pepper, cinnamon and cloves in a 2 quart glass dish. Add beef; turn to coat. Cover and refrigerate at least 2 hours. Remove beef from marinade; discard marinade. Grill beef over medium hot coals about 6 minutes per side until medium rare (140 degrees) or to desired doneness. Garnish with shredded orange and lime peels.

Yield: 6 servings

Grilled Honey Barbecued Swordfish

2011-07-05T19:37:00.000-07:00

1/4 cup honey
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh gingerroot
4 swordfish steaks (about 4 ounces each)

Combine all ingredients except swordfish in small bowl; mix well. Place swordfish in shallow baking dish and cover with marinade. Cover and refrigerate 1 hour. Remove swordfish from marinade.

Grill over medium hot coals about 10 minutes per inch of thickness or until swordfish turns opaque and flakes easily when tested with fork.

Yield: 4 servings

Grilled Red Snapper With Avocado Papaya Salsa

2011-07-05T19:28:00.000-07:00

1 teaspoon ground coriander seeds
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 skinless red snapper fillets (5 to 7 ounces each)
1/2 cup diced ripe avocado
1/2 cup diced ripe papaya
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
4 lime wedges

Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl; mix well.

Brush oil over fillets. Sprinkle 2 1/2 teaspoons spice mixture over fillets; set aside remaining spice mixture. Place fillets on oiled grid over medium hot heat. Grill 5 minutes per side or until fillets are opaque.

Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well.

Serve fillets with salsa and garnish with lime wedges.

Yield: 4 servings

Grilled Rosemary Chicken

2011-07-05T17:42:00.000-07:00

2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)

Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.

Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice.mixture. Cover, marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.

Grill chicken over medium hot coals 5 to 6 minutes per side or until chicken is no longer pink in center.

Yield: 4 servings

Pecan Brussels Sprouts

2011-07-03T18:14:00.000-07:00

2 cups fresh brussels sprouts
Water
1/4 teaspoon salt
1/4 cup butter
1/2 cup coarsely chopped pecans

Wash and trim brussels sprouts. Cook in 1/2 inch boiling salted water in covered saucepan until barely tender, 8 to 10 minutes. Drain and return to pan. Heat butter in skillet, add pecans, and stir over low heat until nuts are a warm brown, about 10 minutes. Pour over sprouts, toss well, and turn into a hot bowl.

Yield: 8 servings

Fresh Cranberry Butter

2011-07-03T18:07:00.000-07:00

1 cup butter, softened
2 tablespoons powdered sugar
6 tablespoons coarsely ground cranberries

Serve as a spread for hot biscuits or other breads.

Cream butter and sugar. Stir in cranberries. Refrigerate or freeze.

Yield: about 1 1/2 cups

Pickled Hot Jalapeno Dip

2011-07-03T17:45:00.000-07:00

1 (11 1/2 ounce) jar jalapeno pepper strips
1 (16 ounce) container sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin powder
2 (8 ounce) packages cream cheese, softened
Fresh parsley for garnish
Paprika
1 large bag corn chips

Drain jalapeno pepper strips and chop well. Combine sour cream, salt, paprika, and cumin with jalapenos in a large bowl. Add cream cheese to sour cream mixture and blend until smooth. Pour into a decorative bowl and chill before serving. Garnish with fresh parsley sprigs and jalapenos, and sprinkle with paprika. Serve with corn chips.

Yield: about 5 cups

Caramelized Onions

2011-07-03T17:02:00.000-07:00

2 pounds pearl onions, peeled
1/4 cup butter
2 tablespoons firmly packed brown sugar
1 tablespoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon paprika

In a large saucepan, cover onions with water. Cover and cook over medium high heat 10 to 12 minutes or until onions are almost tender; drain. In a heavy large skillet, combine onions and butter. Stirring frequently, cook over medium high heat about 30 minutes or until golden brown.

In a small bowl, combine remaining ingredients. Add brown sugar mixture to onions. Stirring constantly , cook until onions are evenly coated and browned. Remove from heat. Serve warm.

Yield: about 6 servings

Butternut Squash And Apple Puree

2011-07-03T13:40:00.001-07:00

1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1/2 inch cubes
1 tart baking apple, peeled, cored, and coarsely chopped
2 tablespoons butter
1 tablespoon honey
1 teaspoon grated orange zest
1 teaspoon finely chopped crystallized ginger
1/8 teaspoon ground nutmeg

In a heavy large saucepan, cover squash and apple with water. Cover and cook over medium high heat 15 to 20 minutes or until tender; drain. Reduce heat to medium low; add remaining ingredients to squash mixture. Stirring constantly, cook squash mixture until smooth or about 10 minutes. Serve warm.

Yield: 8 servings

Wild Rice Dressing

2011-07-03T13:34:00.000-07:00

1 cup minced onions
1 cup finely chopped celery
1/2 cup olive oil
1/2 cup chopped green pepper
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon ground black pepper
1/2 teaspoon ground sage
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1 (6.25 ounce) package long grain and wild rice, cooked according to package directions
2 cups corn bread crumbs
1 (14 1/2 ounce) can chicken broth
1 cup sliced fresh mushrooms

Preheat oven to 350 degrees. In a heavy large skillet over medium heat, cook minced onions and celery in olive oil until vegetables are almost tender. Add green pepper, green onions, parsley, and garlic to skillet; continue cooking 2 minutes, stirring frequently. Remove from heat; stir in basil, black pepper, sage, rosemary, and thyme until well blended. In a large bowl, combine onion mixture and remaining ingredients; spoon into a greased 8 inch x 11 1/2 inch baking dish. Bake 35 to 40 minutes or until lightly browned.

Yield: about 8 to 10 servings

Tomato And Leek Bisque Soup

2011-07-03T09:51:00.000-07:00

1/4 cup olive oil
8 cups chopped leeks, white and pale green parts only (about 3 to 4 leeks)
2 stalks celery, coarsely chopped
1 clove garlic, chopped
2 (14 1/2 ounce) cans whole peeled tomatoes
1 (14 1/2 ounce) can chicken broth
3/4 cup dry white wine
1 tablespoon fresh lemon juice
1 1/2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup whipping cream
Fresh basil leaves to garnish

In a heavy Dutch oven, heat oil, leeks, celery, and garlic over medium high heat; cook about 8 to 10 minutes or until leeks are soft. Add tomatoes, chicken broth, wine, and lemon juice. Bring mixture to a boil; reduce heat to medium low, cover, and simmer 30 minutes. Remove from heat; add 1 1/2 tablespoons fresh basil, salt, and white pepper. Puree soup mixture in a food processor until smooth. Return soup to Dutch oven over low heat. Stirring occasionally, add cream and simmer about 10 minutes or until thickened. Garnish with fresh basil. Serve warm.

Yield: about 9 cups soup

Cranberry Port Sauce

2011-07-02T18:51:00.000-07:00

1 cup sugar
1/2 cup ruby port wine
1 (12 ounce) package fresh cranberries
1 tablespoon grated orange zest
4 tablespoons butter
1/4 cup chicken broth

In a medium saucepan over low heat, stir sugar and wine until sugar dissolves; add cranberries and orange zest. Increase heat to medium high and bring to a boil. Cook about 10 minutes or until cranberries pop.

Reduce heat to medium low. Adding one tablespoon butter at a time, stir until well blended. Stir in chicken broth. Serve warm.

Yield: about 3 cups sauce

Smoked Oyster Spread

2011-07-02T18:31:00.000-07:00

2 (8 ounce) packages cream cheese, softened
1/4 cup chopped green onion
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon hot pepper sauce
2 (3.6 ounce) cans smoked oysters, drained and chopped
Crackers

In a large mixing bowl, beat cream cheese until smooth. Add next 8 ingredients, mixing well. Stir in oysters. Cover and chill 8 hours or overnight. Serve with crackers.

Yield: about 3 cups of spread

Nutty Garlic Cheese Spread

2011-07-02T18:25:00.000-07:00

3 heads (about 30 cloves) garlic, peeled
2 tablespoons vegetable oil
2 teaspoons white wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 (8 ounce) package cream cheese, softened
1 1/4 cups slivered almonds, toasted and finely chopped
1 cup sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Crackers
Bread

Preheat oven to 300 degrees. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake 30 minutes or until light brown. Drain garlic on paper towels and cool completely.

In a blender or food processor fitted with a steel blade, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped. In a medium bowl, beat cream cheese until smooth. Stir in garlic mixture and remaining ingredients until thoroughly blended. Cover and refrigerate 8 hours or overnight.

To serve, bring to room temperature and serve with crackers and bread.

Yield: about 3 cups of spread

Pesto Vegetable Dip

2011-07-02T18:11:00.000-07:00

1 1/2 cups chopped fresh parsley
3/4 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
1 cup mayonnaise
1 cup sour cream
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Fresh vegetables

Place first 4 ingredients in a blender or food processor fitted with a steel blade. Process until mixture resembles coarse meal. Add remaining ingredients and process until smooth. Serve with fresh vegetables.

Yield: about 3 cups of dip

Snow Peas With Curry Filling

2011-07-02T18:06:00.000-07:00

2 dozen fresh snow pea pads
1/8 pound deli roast beef, sliced paper thin
4 ounces cream cheese, softened
1/4 cup sour cream
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar

Trim stem and remove strings from sides of each pod. Blanch pea pods in lightly salted boiling water 2 to 3 minutes. Drain and rinse in cold water. Using a sharp knife, slit each pea pod open along straight edge. Cut twenty four 2 x 3 inch pieces from roast beef.

In a small bowl, combine remaining ingredients. Spread about 1 teaspoon of filling in each pea pod; tightly roll a piece of roast beef and insert into pod. Refrigerate 1 hour or until firm.

Yield: about 2 dozen snow peas

Festive Rice Cups

2011-07-02T17:57:00.000-07:00

3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
5 cups chicken broth
2 cups uncooked brown rice
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped green pepper
1/4 cup chopped red pepper

In a large saucepan, melt butter with oil over medium high heat. Add onion and saute until golden brown. Add next 5 ingredients. Bring to a boil and reduce heat to low. Cover and simmer 50 to 60 minutes or until all liquid is absorbed. Stir in red and green peppers.

For each serving, firmly press about 1/2 cup rice into a 3 inch tart mold; invert onto plate. Serve immediately.

Yield: 8 to 10 servings

Merry Cherry Cocktails

2011-07-02T17:15:00.000-07:00

2/3 cup half and half
1/2 cup cram of coconut
1/3 cup dark rum
1/3 cup cherry brandy
3 tablespoons maraschino cherry juice
3 teaspoons grenadine
1 1/2 to 2 cups ice cubes
Whipped cream
Maraschino cherries

Place first 6 ingredients in a blender and mix well. Add ice and blend until frothy. Pour into glasses; garnish with whipped cream and cherries

Yield: 5 to 6 servings