We had fondue on New Years Eve. It was fantastic. To be perfectly honest, I'm not big on cheese fondue, but this is what we made and I loved it. Better yet, it's cheap, as far as cheese fondue goes. The original recipe can be found here. What you're finding here includes my changes.
INGREDIENTS
* 3/4 cup white wine (Riesling works well!)
* 2 cups shredded Cheddar cheese
* 1 cup shredded Swiss cheese
* 1 tablespoon cornstarch
* 1/8 teaspoon pepper
DIRECTIONS
In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes, fruit & vegetables.
Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Thursday, January 24, 2008
Thursday, December 13, 2007
Easy Crockpot Roast/Beef Dip
This is my favorite roast recipe. To make gravy, simply thicken the liquid when you're done. Or else, leave it unthickened and serve meat on a bun and use the sauce for dipping. My boys will eat as much of this in one sitting as I let them.
Crockpot Roast
1 can Beef consomme
1 can French onion soup (I often use one package of dry onion soup mix & add half a cup of water)
1 bottle/can Beer (cheaper, the better!)
A couple of cloves Garlic, minced
Pinch of fresh ground pepper
1 Beef roast, boneless - 3 to 5 lbs (I get whatever cut is cheapest)
Toss everything in the crockpot. Cook on low for 6-8 hours.
Crockpot Roast
1 can Beef consomme
1 can French onion soup (I often use one package of dry onion soup mix & add half a cup of water)
1 bottle/can Beer (cheaper, the better!)
A couple of cloves Garlic, minced
Pinch of fresh ground pepper
1 Beef roast, boneless - 3 to 5 lbs (I get whatever cut is cheapest)
Toss everything in the crockpot. Cook on low for 6-8 hours.
Monday, December 3, 2007
Turkey Chili
I am not a fan of ground turkey, so I was amazed at how much I love this recipe! I got it from All Recipes & with just a few small omissions, even the boys will eat it! It's even better the next day and makes the best topping for nachos - and I am not a fan of chili based nachos.
My omissions: habanero pepper, red pepper flakes, hot pepper sauce.
Turkey Chili
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 small green bell peppers, seeded and chopped
* 1 habanero pepper, seeded and chopped
* 2 pounds lean ground turkey
* 2 tablespoons chili powder
* 2 teaspoons red pepper flakes
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 2 teaspoons dried oregano
* 1 teaspoon ground black pepper
* 1 (1 ounce) envelope instant hot chocolate mix
* 2 teaspoons seasoned salt
* 1 tablespoon Worcestershire sauce
* 1 teaspoon liquid smoke flavoring
* 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
* 1 (8 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained
* 1/2 cup cheap beer
* 1/2 cup canned whole kernel corn
* 1 tablespoon hot pepper sauce
DIRECTIONS
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
My omissions: habanero pepper, red pepper flakes, hot pepper sauce.
Turkey Chili
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 small green bell peppers, seeded and chopped
* 1 habanero pepper, seeded and chopped
* 2 pounds lean ground turkey
* 2 tablespoons chili powder
* 2 teaspoons red pepper flakes
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 2 teaspoons dried oregano
* 1 teaspoon ground black pepper
* 1 (1 ounce) envelope instant hot chocolate mix
* 2 teaspoons seasoned salt
* 1 tablespoon Worcestershire sauce
* 1 teaspoon liquid smoke flavoring
* 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
* 1 (8 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained
* 1/2 cup cheap beer
* 1/2 cup canned whole kernel corn
* 1 tablespoon hot pepper sauce
DIRECTIONS
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Sunday, December 2, 2007
Rogan Josh - Beef Curry
I found this recipe on someone else's blog. I already had found the recipe elsewhere, but like how she had laid it out and added her own comments (which you'll find below.) So, to see it for yourself, including photos, check out Once Upon A Feast.
I made it as she has it, except I let mine simmer all day. Delectable! However, it is a time suck, so make it on a day when you have the time to enjoy making it. It's definitely worth a try. And it's not spicy at all, but very flavorful.
Beef Rogan Josh
From Madhur Jaffrey’s Indian Cookery
Prep time: 45 minutes
Cooking time: 2- 2 ½ hours
Serves 4-6
Ingredients:
2-3 lbs/1kg stewing beef ( I like chuck for flavor) cut in 1” cubes (you could also make this dish with lamb, just use a little less water and cook for 1 hour or so instead of 2)
Paste:
2” piece of ginger, peeled and roughly chopped
8 cloves of garlic (not a mistake!), peeled
4 tbsp water
10 tbsp vegetable oil
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 black peppercorns
1” piece of cinnamon stick
1 large onion, finely chopped
1 tsp ground coriander
2 tsp ground cumin
4 tsp red paprika mixed with some cayenne pepper to your taste
1 tsp salt
6 tbsp plain yoghurt
1 cup water
¼ - ½ tsp garam masala
Directions
1. In an electric blender, combine ginger, garlic and 4 tbsp water and blend until a very smooth paste is created.
2. In a large sauté pan or skillet, heat the oil and brown the meat on all sides. Do this in small batches so the meat sears. If you add too much meat at one time, it will be more like steaming it, which turns the meat grey and leaches out the juices. Don’t rush this stage! As the meat browns, remove it to a bowl and continue until all the meat is browned.
3. In the same oil, add cardamom, bay leaves, cloves, peppercorns and cinnamon stick. Stir once or twice and wait until the cloves swell and the bay leaves begin to color – just a few seconds. You’ll really know by the smell!
4. Add the onions, stir and cook for about 5 minutes or until they turn brown. Add the ginger –garlic paste and stir until the aroma makes you swoon – 20 – 30 seconds. Add the coriander, cumin, paprika, cayenne & salt. Stir for another 30 seconds. Add the seared meat and juices, stir and then begin to add the yoghurt one tbsp at a time, blending well before you add the next spoonful. Stir for 3-4 minutes.
5. Add 1 cup water and mix well. Bring to a boil, scraping all the browned spices off the bottom of the pan.
6. Cover. Lower heat to low and simmer for at least two hours or until the meat is tender. Stir every 15 minutes or so during the process. You could bake this at 350°F/180°C instead. I like to do this the day before I want to serve it because I love how much more tender the meat gets.
7. Once the meat, is tender, take the lid off and turn up the heat to boil away some of the liquid and thicken the sauce. It intensifies the flavor. This was quite mild (good for me, since I’m a delicate flower) so you might want to add some garam masala before serving.
I made it as she has it, except I let mine simmer all day. Delectable! However, it is a time suck, so make it on a day when you have the time to enjoy making it. It's definitely worth a try. And it's not spicy at all, but very flavorful.
Beef Rogan Josh
From Madhur Jaffrey’s Indian Cookery
Prep time: 45 minutes
Cooking time: 2- 2 ½ hours
Serves 4-6
Ingredients:
2-3 lbs/1kg stewing beef ( I like chuck for flavor) cut in 1” cubes (you could also make this dish with lamb, just use a little less water and cook for 1 hour or so instead of 2)
Paste:
2” piece of ginger, peeled and roughly chopped
8 cloves of garlic (not a mistake!), peeled
4 tbsp water
10 tbsp vegetable oil
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 black peppercorns
1” piece of cinnamon stick
1 large onion, finely chopped
1 tsp ground coriander
2 tsp ground cumin
4 tsp red paprika mixed with some cayenne pepper to your taste
1 tsp salt
6 tbsp plain yoghurt
1 cup water
¼ - ½ tsp garam masala
Directions
1. In an electric blender, combine ginger, garlic and 4 tbsp water and blend until a very smooth paste is created.
2. In a large sauté pan or skillet, heat the oil and brown the meat on all sides. Do this in small batches so the meat sears. If you add too much meat at one time, it will be more like steaming it, which turns the meat grey and leaches out the juices. Don’t rush this stage! As the meat browns, remove it to a bowl and continue until all the meat is browned.
3. In the same oil, add cardamom, bay leaves, cloves, peppercorns and cinnamon stick. Stir once or twice and wait until the cloves swell and the bay leaves begin to color – just a few seconds. You’ll really know by the smell!
4. Add the onions, stir and cook for about 5 minutes or until they turn brown. Add the ginger –garlic paste and stir until the aroma makes you swoon – 20 – 30 seconds. Add the coriander, cumin, paprika, cayenne & salt. Stir for another 30 seconds. Add the seared meat and juices, stir and then begin to add the yoghurt one tbsp at a time, blending well before you add the next spoonful. Stir for 3-4 minutes.
5. Add 1 cup water and mix well. Bring to a boil, scraping all the browned spices off the bottom of the pan.
6. Cover. Lower heat to low and simmer for at least two hours or until the meat is tender. Stir every 15 minutes or so during the process. You could bake this at 350°F/180°C instead. I like to do this the day before I want to serve it because I love how much more tender the meat gets.
7. Once the meat, is tender, take the lid off and turn up the heat to boil away some of the liquid and thicken the sauce. It intensifies the flavor. This was quite mild (good for me, since I’m a delicate flower) so you might want to add some garam masala before serving.
Bruschetta Chicken Bake
This is a recipe from Kraft Foods. It's an easy one for when you don't have a lot of time, or are feeling uninspired.
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
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