Apple-Glazed Chicken with Wild-Rice Pilaf

Ingredients

1 6 1/2-pound roasting chicken
1 lemon
1/2 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
salt

Wild-Rice Pilaf
2 tablespoons apple jelly
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon chicken-flavor instant bouillon
parsley sprigs for garnish

How to prepare

1. Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well. Place chicken, breast-side up, on rack in roasting pan.

2. Cut lemon crosswise in half. Rub chicken all over with cut sides of lemon; place lemon halves in cavity of chicken. Lift chicken wings toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.

3. Rub chicken with thyme, pepper, paprika, and 1 1/2 teaspoons salt. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 375 degrees F. oven 2 hours, basting occasionally with pan drippings for an attractive sheen. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting.

4. After chicken has roasted 1 hour, prepare Wild-Rice Pilaf (see below).

5. About 10 minutes before chicken is done, remove foil. In cup, stir apple jelly with fork until smooth; brush jelly over chicken. Chicken is done when thermometer reaches 175 to 180 degrees F. and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes for easier carving. Set the roasting pan aside.

6. Prepare gravy: Remove rack from roasting pan; spoon off fat from drippings. Add 1 cup water to drippings, stirring to loosen brown bits; pour into small saucepan. Add milk, flour, instant bouillon, and 1/4 teaspoon salt; stir until blended. Over high heat, heat to boiling, stirring frequently. Reduce heat to low; simmer 2 minutes, stirring constantly. Pour gravy into gravy boat.

7. To serve, arrange Wild-Rice Pilaf on platter with chicken; garnish with parsley sprigs. Serve with gravy.

WILD-RICE PILAF:
In 3-quart saucepan over high heat, heat 3 cups water, one 4-ounce package wild rice (2/3 cup), 1 extra large vegetable bouillon cube or 2 envelopes instant vegetable broth and seasoning to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in 3/4 cup parboiled rice and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until liquid is absorbed and both kinds of rice are tender. Stir in one 3-ounce can pecan halves, toasted and coarsely chopped, 1 red apple, diced, and 2 tablespoons chopped parsley; heat through.

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Spicy cilantro butter

Ingredients

3-4 cloves garlic, minced
4 tbsp chopped fresh cilantro
1 or 2 jalapenos seeded and finely chopped
1 tsp lime zest
2-3 tsp fresh lime juice
salt to taste crushed

Dried red chile to taste
1/4 lb unsalted butter softened

How to prepare

Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.

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Hungarian goulash

Ingredients

2 lb lean beef chuck, cut in 1 1/2″ squares
1/4 lb lard or sweet butter
salt and pepper to taste
2 tbsp sweet paprika or 1 tbsp hot paprika
1 1/2 lb. Onions, sliced
1 tbsp flour
hot water or dry white wine
2 cups sour cream

How to prepare

Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings

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Filet mignon in madere sauce

Ingredients

4 1/2 lb filet mignon
3/4 cup beef broth
2 tbsp olive oil
3 tsp butter
2 tbsp shallots, finely chopped
1 tsp flour
1/4 cup maderia wine

2 tsp parsley, chopped

How to prepare

1. Sprinkle the meat on both sides with salt and pepper. Heat the oil in a skillet and when very hot add the meat. Cook over high heat about 5 minutes. Cook longer if you want medium or well-done meat. 2. Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots. 3. Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper. 4. Cook until reduced by half. 5. Meanwhile, blend 2 tsp of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly. 6. Swirl in the remaining tsp of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately. Servings: 4

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Roasted red pepper sauce

Ingredients

6-8 large red bell peppers
3 heads of garlic
8 oz canned crushed tomatoes or 2 roasted tomatoes
red wine or basalmic vinegar
salt, pepper and cayenne

How to prepare

Roast 6-8 large red bell peppers by placing them under your broiler until completely black and charred. Place them in a brown paper bag for a couple of minutes, then remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the juices that come out of the peppers.
Bake 3 heads – around 30 cloves – of garlic at 350

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Red curry powder

Ingredients

1 1/2 tsp turmeric, ground
1 1/4 tsp white pepper, ground
1 tsp fenugreek, ground
1 tsp ginger, ground
1 tsp cayenne, ground
3/4 tsp coriander, ground
1/2 tsp cumin, ground

1/2 tsp black pepper, ground
1/2 tsp dried sweet basil leaves

How to prepare

It is intended as a starting point for creating other curries. Combine the ingredients. Mix well. Use immediately.

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

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.

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Lamb or beef vindaloo

Ingredients

1.5 lb of meat (beef, lamb, goat)
2 tsp cumin
1 tsp ground chili powder
1 tsp black javanese pepper
1/2 tsp cinnamon
1 tsp cardamom
1 tsp coriander

1/2 tsp turmeric
1/2 tsp fenugreek
5 tsp vinegar
1 tsp salt
1 tsp brown sugar
mix above spices to make vindaloo sauce.
1 or 2 onions
oil
1″joint” of ginger, cut into spears
garlic to taste

How to prepare

Saut

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Barbecued Spareribs

Ingredients

10 thick spareribs
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 onion, sliced
1 cup catsup
1 cup water
2 tablespoons brown sugar
3 tablespoons Worcestershire
2 tablespoons vinegar
2 tablespoons prepared mustard
2 tablespoons lemon juice
1/4 teaspoon garlic salt

How to prepare

1. Brown ribs in oil in skillet. Season with salt and pepper. Place in 13″ by 9″ glass baking dish, reserving 2 teaspoons pan drippings.

2. Saut

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