Chef Time!

Chef Time!

Friday, August 26, 2011

A Bunch of Recipes, Fresh From My Laboratory

Here are a bunch of recipes, that I thought that all of you would like to try. Each one is guaranteed to be addictive.


Chicken Gumbo Soup


1 Chicken, cut up
2 c. diced potatoes
2 medium onions, diced
1 green pepper, diced
2 c. tomatoes, drained
2 tbsp. paprika
1 c. okra, diced
1 c. corn
1 c. peas
1 c. diced carrots
1 bayleaf
1 tbsp. red pepper
salt and pepper to taste

Cover chicken with water and cook over medium heat until tender. Remove meat from the bones and dice. Add water to make one gallon. Return meat and water to heat until it begins to simmer. Add potatoes, onions, green pepper, okra, tomatoes, corn, peas, carrots, bayleaf, paprika and red pepper. Simmer until vegetables are tender, add salt and pepper to taste if needed. Serve with bread and butter.



Bacon Cheeseburger Meatloaf


4 slices of bacon
1 c. breadcrumbs
1 lg. onion, chopped
2 tbsp. relish
3/4 tsp. salt
1 egg
1 1/2 lbs. ground beef
1 c. shredded cheddar cheese
2 tbsp. mayonaise
2 tsp. dry mustard
1/2 tsp. pepper
1/4 c. ketchup

Preheat oven to 350. In a skillet, cook bacon over medium heat until limp, about 3-4 minutes. Remove bacon from skillet and set it aside.
In a large mixing bowl, mix all ingredients except for the ketchup and bacon. Place mixture into a baking dish. Spread the ketchup over the top and lay the bacon on top of the ketchup. Bake until the loaf is firm and the bacon is crisp, about 45-50 minutes, Sprinkle some cheese over the top of the loaf during the last 5-10 minutes of cook time. Let loaf stand in pan for 10 minutes before serving.



Golden Baked Chicken


2 c. Mashed potato flakes
2 tbsp. parsley flakes
3/4 tsp. garlic salt
1/2 tsp. pepper 3/4 c. grated parmesan cheese
1 tbsp. paprika
3/4 tsp. onion powder
1 c. butter, melted
3-4 lbs. chicken, cut up

Preheat oven at 375. Greased two 15X1 inch baking pans and set aside.
In a bowl, combine potato flakes, parmesan chees, parsley, paprika, garlic salt, onion powder and pepper.Dip chicken into butter, then into potato flake mixture. Place into prepared pans. Bake fo 50-60 minutes or until juices run clear. 



Baked Taco Chicken


1 c. flour
2 envelopes taco seasoning
1/2 tsp. salt
2 eggs
2 tbsp. milk
3-4 lbs. chicken, cut up

Preheat oven 350. Greased 15"X10" baking pan, then set aside.
In a large bowl, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk together. Dip the chicken into the egg mixture, then drege into the flour mixture until chicken is coated evenly. Place chicken into prepared pan bone side down and bake for 55-60 minutes, or until juices run clear.



Gemista


6 ripe tomatoes
6 peppers 1/2 lb. mincemeat
tomato juice
2 c. rice
2 tbsp. parsley, chopped
2 onions, chopped
1 tsp. mint leaves, chopped
1 1/2 c. olive oil
Salt
pepper

Preheat oven at 350.
Wash tomatoes and peppers. Cut a thin slice off the top of the tomatoes and set the tops aside. Scoop the tomato pulp out with a teaspoon and shred the pulp finely. Next, cut off the tops of the peppers and scoop out the contents and discard the contents. Now for the filling. Heat the oil in a large saucepan, then saute the onions until they are brown. Add mincemeat and saute for another 10 minutes stirring constantly. Then add tomato pulp, parsley, salt, pepper, mint and some water, then simmer for 1 hour. Wash and strain the rice. Add rice to the filling mixture and continue cooking for 10 minutes. Fill the tomatoes and peppers with the mixture, being careful not to over fill. Place the tops that were set aside and place into a deep baking dish, in an upright position. Pour tomato juice into the dish and fill the gaps between the tomatoes and peppers with sliced potatoes. Bake in oven for 40-45 minutes.



Jalapeno Burgers


3 1/2 lbs. ground beef
4 tbsp. onions, diced
3 1/2 tbsp. heavy cream
3 garlic cloves, minced
1 3/4 tsp. salt
1 3/4 tsp. pepper
14 tsp. salsa
14 jalapeno peppers, chopped
1 3/4 c. monteray jack cheese

Mix together ground beef, onion, cream, garlic, salt and pepper. Form into patties and divide into equal amounts. With the first half of the patties, top with jalapenoes, salsa and cheese. Place the second half on top and press the edges to seal the patties. Grill over medium heat for 12 minutes, turning once after 7 minutes. Then serve on bun or without. Top with remaining salsa, jalapenoes and cheese.



General Tso's Chicken (The Easy Way)


Hungry for some Chinese? But don't want to go out or make a long drive to the nearest place? Here's a recipe of one of my favorite Chinese dishes.

Sauce:
1/2 c. cornstarch
1 1/2 tsp. minced garlic
3/4 c. sugar
1/4 c. cooking wine
1/2 c. soy sauce
1/4 c. water
1 1/2 tsp. minced ginger
1/4 c. white vinegar
1 1/2 c chicken broth (heated)

Mix all ingredients together, stirring until sugar is completely dissolved. Refrigerate until ready to use.

Meat:
3 lbs. boneless chicken breasts cut into chunks
1/4 c. soy sauce
1 egg beaten
1 tsp. white pepper
1 c. cornstarch

In a large bowl, mix chicken, soy sauce and white pepper. Stir in egg and mix well. Then add cornstarch and mix until all chicken pieces are covered well. Add up to one cup of oil, to separaye the chicken.

Deep fat fry chicken pieces until crispy. Drain on papertowel. In a wok, pour a small amount of oil and heat until wok is hot. Stir in sauce and chicken and cook until sauce begins to thicken.



Moroccan Chicken Stew


Lets all imagine that we are taking a trip to Africa. Mainly to Morocco. Here is something to whet your appetite!

1 1/2 tsp. cumin
1/2 tsp. Salt
1/4 tsp. pepper
3/4 lbs. boneless chicken breasts, cut into 1/2 inch strips
1 1/2 c. water, divided
4 1/2 oz. bite-sized prunes, pitted
1 tbsp. olive oil
1 1/2 tsp. ginger
1 tsp. tumeric
1/2 tsp. cinnamon
1 1/2 c. onion, coarsely chopped
1/2 c. chicken broth
4 c. couscous, hot

Place the first three ingredients into a 2 gallon zip-lock bag. Add chicken and shake to coat. Chill for 1 hour.
Combine 1 c. water and the prunes into a saucepan and bring to a boil. Remove from heat and cover. Let stand for 1 hour. Drain prunes, reserving 1/4 c. of cooking liquid.
Spray non-stick skillet with cooking spray. Add oil and placed over meduim heat until hot. Add ginger, tumeric and cinnamon, cook for 1 minute stirring constantly. Add onion and saute for about 8 minutes. Add chicken, remaining water, prunes, reserved cooking liquid and chicken broth, bring to a boil. Reduce heat and simmer uncovered, for about 10 minutes or until chicken is done.
Serve 1 cup of the chicken mixture with 1 cup of couscous.

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