This is my mother's (and her mother's) recipe for Chicken ala King. Verra tasty.
1/3 cup (2 oz) mushrooms, drained
1/4 cup chopped green pepper
1/4 cup margarine
1/4 cup flour
1/2 tsp salt
1/4 cup chopped pimentos
1/8 tsp pepper
1 cup chicken broth
1 cup milk
1 cup diced cooked chicken
Saute mushrooms and green peppers in butter. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Slowly stir in broth and milk. Bring to boil over low heat, stirring constantly. Boil 1 minute.
Add chicken and pimiento. Heat through.
Serve over toast, biscuits, rice or chow mien noodles.
Blasphemy Beef Masala
Take an Indian favorite, then simmer their holy animal in the delicious sauce. (Ok, I'm just too poor to afford lamb)
1lb Beef meat, cubed. (cheap cut is fine, it will tenderize as it cooks)
2 Large Onions
4 Large Tomatoes
5 Cloves of garlic
1 Cup Parsley
1 tsp Olive Oil
1 Cup plain (unsweetened) yogurt
1 Package Red Curry Paste or Powdered seasoning (Or, 1 tablespoon each of Salt, Green Pepper(optional) Cumin and Curry Powder)
Fresh diced hot peppers to taste.
Brown beef with olive oil; lightly salt and pepper it as it cooks.
In a blender, puree all ingredients except for a few pinches of parsley, 1 onion and 2 tomatoes and the yogurt (set them aside)
Pour mixture over the beef after it is browned. Cook on high 10 minutes or until bubbly, then reduce heat to simmer. Cook all day, or at least two hours for best results. 30 minutes before hand, stir in Yogurt. Slice remaining ingredients and add 20 minutes before finished.
1/2# Egg noodles
8oz frozen (or 1/2 can) peas
1 can cream of mushroom soup
1/3# (or more!) Velveeta cheese, chunked.
1 cup milk
1 can tuna (6.5 oz), drained
Cook and drain noodles. Combine with all but milk in 2 quart casserole dish. Pour milk over mixture, stir gently. Top with crumbled potato chips, bread or crackers crumbs.
Bake for 1 hour at 350 degrees F.
1/4 cup salsa
8 oz refried beans
1/2 yellow onion, sliced
1/2 green bell pepper, sliced
1/2 red or yellow bell pepper, sliced
2-3 regular sized tortillas
1 tsp vegetable oil
Optional: cheese, portabella mushrooms, anything you'd care to add, really
Combine salsa and beans in a pot over medium low heat. Cover. When beans start to bubble,
reduce heat to its lowest setting. Stir periodically to prevent burning.
Heat oil in pan over medium high heat about a minute. Add in peppers and onions (and any other ingredient you think should be in fajita filling.. depending on how long those need to be cooked individually). Cook for 5-7 minutes (or until you think they're "done." I tend to remove them from heat when the peppers start to brown a little at the edges).
Heat tortillas in the microwave. Take them out. Spread the bean/salsa mixture in them. If you want to add cheese, add it here, on top of the bean stuff, so the heat melts it. On top of that, put some of the veggie/whatever mix. Fold up. Consume. :D NOM NOM NOM!
3/4 lb penne or rigatoni (spirals) pasta
1 small onion
2 cloves garlic
1/2 cup chardonnay or other dry white wine
1 8oz can tomato sauce
1 cup heavy cream
fresh flat leaf parsley (not the garnish stuff)
fresh ground black pepper
cook the pasta according to package instructions to al dente
peel, devein, and rinse the shrimp. heat a tblspn of olive oil and and a tblspn of butter in a skillet. add the shrimp and cook for a couple of minutes or until opaque. be careful not to over cook them else they'll turn rubbery and flavorless. remove them to a plate.
finely dice the onion. mince the garlic. heat 2 tblspns of olive oil and 2 tblspns of butter in a skillet. add the onion and the garlic to the skillet and saute stirring occasionally. while the onion and garlic are sauteing remove the tails from the shrimp if you haven't already and chop the shrimp into bite size pieces and set aside once more. after the onion and garlic have cooked a bit go ahead and add the wine. let the wine evaporate while continuing to stir occasionally. once the wine's evaporated add the tomato sauce. stir well until combined. add the heavy cream and continue to stir. turn the heat to a low simmer and chop your herbs.
at this point add the shrimp back to the sauce and season with salt and pepper to taste. add the herbs and stir until combined. finally add the pasta and stir again to make sure the pasta and shrimp are coated and all ingredients are combined.
I made this a few weeks ago. It is absolutely incredible!
STEAK SALAD WITH GRILLED PEACHES:
Marinate flank steak in Italian dressing in the fridge for at least an hour.
Cut peaches in half, remove pits, brush with olive oil.
Grill steak to your liking. I like mine medium rare for a salad.
Slice the meat thinly and on an angle against the grain.
Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
Arrange spring mix and romaine lettuce on a large platter or individual plates.
Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese.
Drizzle citrus dressing on top.
* 1 orange, juice of
* 1 lime, juice of
* 1 lemon, juice of
* 1/4 cup white wine vinegar
* 1 tablespoon shallot, minced
* 1 tablespoon sugar
* 3/4 cup canola oil
* 1 lb flank steak
* 1 cup bottled Italian dressing
* 2 tablespoons olive oil
* 6 peaches
* salt and pepper
* mixed baby lettuces and spring greens (1 small bag)
* 4 cups romaine lettuce, chopped
* 1 red pepper, cut in thin strips
* 1 cup toasted pecans
* 4 ounces goat cheese
I highly recommend this mouthgasm-inducing dinner.
These are what my friends and I call Crankpatties:
Get some ground beef and put it all into a bowl. Stir in one teaspoon of butter per burger serving. Form the patties, and then turn on the grill. Create a mixture of 2 parts Worcestershire sauce, 2 parts A1 sauce, and 1 part garlic powder. Start grilling the burgers, and as they cook, continuously coat both sides of the burgers with the sauce. Cook the burgers for as long as you like, and then devour them.
And here is what we call Doompatties:
Take a bunch of ground beef and put it into a big bowl. Pour Ranch dressing into the bowl until the meat is white (but not so much dressing that it is all drippy). Form the white patties, and then grill them. They will return to their original brown color, but will retain the Ranch flavor. You will experience a tongue-gasm.
Chop chili and some fresh ginger, mix it with lime juice and some soy and olive oil. Mix it with some tasty mammal (or chickin'!) and toss it in the pan. When the meat is done, add cream (which makes tasty sauce!) and serve with rice and a salad.
Yes, I avoid measurements like the plague. Try out the proportions until your tastebuds are happy.
1 1/2 potato per person
4 cloves garlic per potato
1/2 tablespoon of each per potato: Thyme, Oregano, Extra Virgin Olive Oil
1/4 cup fresh parsley per potato.
1 small onion per potato
Water to cover.
1 cup milk per potato
1 cup sour cream
1/2 cup chopped green onions per person
1/4 cup cooked and crumbled bacon per person
1/3 cup grated cheese per person (extra sharp cheddar works best, for me)
Salt and course ground black pepper to taste.
Wash and peel potatoes. Chop into uneven sections and saute in the EVOO with parsley, chopped garlic, onion and thyme.
Add water to cover, and boil at a full roll until reduced by half. Add milk and sour cream. Salt and pepper to taste.
The longer you allow it to cook, the better it will be. You must cook it until the potatoes are fall apart tender. Use a hand masher or fork to rough them up a little so that broth is thick, but there are still bite sized lumps of potatoes, too. (That's why you cut them unevenly)
Fry bacon until crunchy.
In each individual bowl, add green onions, bacon and cheese. Don't use it all, though, because everyone will be back for seconds!