Sunday, December 12, 2010

Dinner Anyone??????

So if you already saw our first post you have your cookies all planned out - now what about dinner????????????? Yummy recipes found here!


Chicken Makhani from Susan Gorr

My favorite recipe! Great with rice and the Spicy Vegetables recipe (see my
other favorites)

Marinade: 1/4 cup plain yogurt
1/2 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger root, peeled and minced
2 teaspoons lemon juice
1/4 cup vegetable oil
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
4 boneless chicken breasts cut into 1 inch squares

Sauce: 1 cup fresh tomatoes, blended
1/4 tsp fresh garlic, minced
1/4 tsp fresh ginger root, peeled and minced
1 tablespoon butter
1 teaspoon salt
1/2 cup cream or half and half
1/2 teaspoon fenugreek powder
2 tablespoons (or more) fresh cilantro, chopped

In a medium bowl place the yogurt, garlic, ginger, lemon juice, vegetable oil, Garam masala, cumin, coriander, and the salt. Stir the ingredients together. Add the chicken and marinate for 24 hours in the refrigerator. Place the marinated chicken on long skewers; grill for 4 to 5 minutes, or until the chicken is just done. (I sometimes just broil the chicken in the oven if I don't want to do the grill).

In a medium large saucepan place the blended tomatoes, the garlic, ginger, butter, and salt. Bring ingredients to a boil and then simmer for 1/2 hour. Remove the chicken from the skewers. Add it to the saucepan, and cook for 3 minutes. Add the cream and bring the sauce to a boil. Add the fenugreek powder and stir it in. Serve the chicken with the chopped cilantro on top. Serves 4

Louisiana Meat Pies: from Cindy Chapman

1 teaspoon shortening
1 pound ground beef
1 pound ground pork
1 bunch green onions chopped
1 pod garlic minced
1 bell pepper chopped
Salt and pepper to taste
1 tablespoon flour

1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
1 egg
1/2 cup shortening
1 cup milk

Filling: Melt shortening in heavy pot. Add meat and seasonings which have been chopped into small pieces. Stir often. When meat is done but not dry, remove from heat. Stir in 1 tablespoon of flour.

Crust: Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble: place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet. Firm edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes about 18. Can also bake but it's tradition to deep fry.

Crawfish or Shrimp Etoufee from Cindy Chapman

1 stick of butter
1 teaspoon flour
1 medium onion chopped fine
1 tbsp chopped bell pepper
1 pod minced garlic
1 pound crawfish or shrimp
Salt, pepper and cayenne
1 tablespoon lemon juice

Melt butter. Add flour and stir until blended. Add onion, bell pepper and garlic. Stir until tender. Add shrimp or crawfish and cook about 15 minutes. Season. Just before serving -- squeeze a little lemon juice over fish/shrimp. Serve over rice. Flavor is improved if made a day ahead. Pre-cooked crawfish is available at Cub and Coborns.

Chicken Pie from Rose Darden

4 C cooked chicken diced
¼ C chicken fat
4 – 6 tbsp flour
Salt and pepper to taste
2 C chicken broth

Prepare pastry for 2 crust pie. Place in pie pan. Cut cooked chicken in large pieces and place over pastry. Make sauce by blending fat and flour over medium heat stirring constantly. Slowly add broth and stir until thick. Add salt and pepper. Pour over chicken. Add a few green veggies for color and taste (I add peas). Place pastry on top and slit. Bake in a preheated 375° oven until brown and bubbly.

I got this recipe in North Carolina where almost all of the church cookbooks don’t include baking time! This chicken pie is heaven, but when I asked my then mother-in-law how long I should bake it her response was “Why, til it’s done of course!”

Parmesan Crusted Chicken from Coralyn Bergstrom

½ C Hellmann’s mayonnaise
¼ c grated parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayonnaise and cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 425° for 20 minutes.

Turkey Almond Bake from Coralyn Bergstrom

1 tbsp flour
1 ½ c shredded cheddar
1 tbsp butter melted
1 c slivered almonds
1 c cooked cubed turkey 1 bunch green onion sliced
1 tbsp lemon juice
1 c mayo
1/3 c (or less) Rothschild Honey Mustard
salt & pepper to taste
1 frozen unbaked pie crust

Combine flour and 1 c cheese. Stir in butter and ½ c slivered almonds. Add turkey, green onions, mayo, lemon juice, mustard, salt and pepper. Mix well.
Fill pie shell with turkey mixture.
Bake in preheated 350° oven for 30 – 35 minutes.
Meanwhile, combine the remaining ½ c cheese and ½ c almonds in small bowl. Remove pie from oven and sprinkle cheese-almond mixture over – return to oven for 10 – 15 minutes or until cheese is melted. Cut in wedges.
**If you haven’t tried Rothschild Honey Mustard before, you may want to try less and see how you like it!

Chicken Pasta Salad from Barb Pursley

3 c farfalle pasta
16 oz coleslaw dressing
½ c mayo
½ c Miracle Whip
4 c cubed cooked chicken
1 ½ c seedless green grapes, halved
2 c thinly sliced celery
½ c thinly sliced green onion
2 c cashew halves
2 c dried cranberries

Bring large pot lightly salted water to boil. Cook pasta about 8 – 10 minutes until al dente. Set aside. In medium bowl whisk together coleslaw dressing, mayo and Miracle Whip. In large bowl combine, pasta, chicken, grapes, celery and green onions. Stir in dressing, mix well. Refrigerate to marinate for 2 hours or overnite. Mix in cashews and cranberries just before serving. Serve cold.
This makes a very large salad – great for a party!!

Southwestern Chicken and Rice from Cindy Kulzer

3 – 4 lbs Quartered Chicken
1 can (about 16 oz) Enchilada Sauce or Equivalent Southwestern Cooking Sauce
1 can (15 oz) Frijoles Negros Black Beans
1 can (15 oz.) Diced Tomatoes
1 cup Cut Sweet Corn
1 cup Minute Rice
1 cup Water

Remove skin from chicken pieces, rinse clean and place between paper towels to dry. In large crock pot, combine enchilada sauce, black beans, diced tomatoes, sweet corn, Minute Rice and water. Add chicken pieces and cook thoroughly. Cooking times on crock pots vary; I usually cook mine on low for 6 – 8 hours. Serve with bread and salad for a complete meal. Serves 4 – 6.

Chicken Enchilada Suizas from Susan Gorr

6 boneless, skinless chicken breast halves
1 Tbsp butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
8 ounces grated cheddar cheese
1/4 ounce can diced green chilies
1 cup purchased green chile salsa
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
salt and freshly ground black pepper
12-15 7 inch flour tortillas
10 ounces Monterey jack cheese, grated
1 cup half and half
1/2 cup chicken broth

Chopped avocado chopped tomato
chopped fresh cilantro

Place chicken in a pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool and shred chicken. Preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, green chilies, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
Grease a 10X15X2 inch baking pan or two smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from the filling side, and place, seam side down in the pan. Repeat process with remaining chicken mixture. Sprinkle Monterrey jack cheese over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.) Combine half and half and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato, and additional cilantro.

Easy French Dip from Susan Gorr

1 Boneless Chuck Beef Roast
1 can French Onion Soup
1 can Beef Broth
1/2 cup water
1/2 cup Soy Sauce
salt and pepper to taste

Put all ingredients in your crock pot. Cook on high for 1 hour.
Turn to low and cook for 8-10 hours (or till tender). Serve with crusty French rolls

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