CHEF DELICIOUS FOOD: BEANS

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Etiquetas: ALL, BEANS, BEEF, MEXICAN, TACO, TOMATOES SAUSE

TACO BAKE

Ingredients:

Taco Crust

1 3/4 cups all-purpose flour, divided
1 package quick rise yeast
1 tablespoon granulated sugar
2 teaspoons chopped onion
3/4 teaspoon salt
About 2/3 cup very warm water
2 tablespoons oil
1/2 cup crushed corn chips

Filling

1 pound ground beef
1/2 cup chopped onion
1 package taco seasoning mix
3/4 cup water

Toppings

1 cup shredded Cheddar cheese
1 cup chopped lettuce
1 1/2 cups diced tomato

Sour cream

Taco Crust: In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add Very warm water and oil to mixture. Mix by hand till almost smooth. Stir in corn chips and enough of remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan. Cover and let rise 10 minutes. Spread meat filling over dough. Bake at 375 degrees F for 30-35 minutes. Sprinkle with cheese, lettuce and tomato. Dot with sour cream.

Filling: Brown ground beef with chopped onion. Add taco seasoning and water. Simmer for 25 minutes.

Etiquetas: ALL, BEANS, RICE

RED BEANS AND RICE

Ingredients

2 cups cooked red beans
2 potatoes (peeled and cubed)
1 cup calabaza (cubed)
3 tbspn olive oil
2 garlic gloves (minced)
1 cup green bell pepper (chopped)
1 cup large onion (chopped)
1/2 cup red wine
4 bacon strips
2 packs Goya chicken boullion
4 cups water
1 tspn ground cumin
1 tspn oregano
1 tspn vinegar
1 tspn salt and black pepper
2 tspn sugar
1 tbsp tomato paste
4 cups long-grain white rice
1 tspn salt
1 tspn canola oil

Directions

The left hand ingredients are for the red beans, the right for cooking the rice. Pour the 2 cups of long-grain white rice into a rice cooker, add the appropriate cups of water recommended by your cooker (usually about 3 cups or so), along with salt and 1 tspn of canola oil. Stir, cover and begin cooking.

For the red beans, you can usually buy them in a can. Make sure they are already cooked and do not come with any added ingredients. You will be making the "sofrito" yourself to add the Cuban spice to the red beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Cook the bacon until both sides are browned. Add onion and green bell pepper and saute for a couple of minutes. Add garlic and continue to saute for two additional minutes until the onion becomes translucent. Add the red beans and water. Stir well, and make sure the red beans and water mix in with the onions, bell pepper and garlic. Next add the tomato paste, red wine, cumin, oregano, vinegar, salt and pepper and chicken boullion. Bring to a boil, then add the potatoes and calabaza. Reduce heat to low, cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 25 mins. The potatoes should be tender.

Let beans cool, and when rice is done, serve rice on big platter. Place red bean soup in a large bowl. You can pour the red bean soup over the rice and mix it in, or enjoy the red bean soup by itself. Enjoy!

Etiquetas: ALL, BEANS, MEAT, TEX MEX

CHILI & MEAT

16 large dried red chiles
11 cup water
2 pound round steak, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 cups water
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoons dried whole oregano
1/2 teaspoon salt
2 (16 ounce) cans ranch-style beans, undrained

Wash chiles, and place in a large dutch oven; add 11 cups water. Cover and bring to a boil. Remove from heat, and let stand, covered, 45 minutes or until softened. Drain chiles, reserving 1/2 cup soaking liquid. Wearing rubber gloves, pull of stems, slit chiles open, and rinse away seeds under running water. Place half the chiles and 1/4 cup of soaking liquid in blender, process until pureed. Repeat with remaining chiles and remaining 1/4 cup soaking liquid. Press pureed mixture through a sieve using the back of a spoon; then set puree aside.

Brown steak in hot oil in a large dutch oven. Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture. Cover and simmer 1 1/2 hours. Add beans, and heat thoroughly. Yield: 7 cups.

Etiquetas: ALL, BEANS, MEAT, TEX MEX

COWBOY CHILI

1 pound dried pinto beans
3/4 cup chopped onion
1/4 cup plus 2 tablepoons chili powder
8 cloves garlic, minced
1/4 cup vegetable oil
3 pound boneless chuck, cut into 1/2- inch cubes
1 1/2 cups chopped onion
1 large green peper, chopped
8 cloves garlic, minced
1/4 cup plus 2 tablespoons chili powder
2 (14 1/2-ounce) cans tamales, undrained (optional)
aditional chopped onion
shredded cheddar cheese

Sort and wash beans, place in dutch oven. Cover with water. Add 3/4 cup chopped onion, 1/4 cup plus 2 tablepoons chili powder, and 8 cloves garlic, minced. Cover and simmer 1 hour or until beans are tender, adding more water if necessary. Heat oil in a large Dutch oven. Add beef, 1 1/2 cups chopped onion, chopped green pepper, and 8 cloves garlic, cook over medium heat until beef is browned. Add beans and 1/4 cup plus 2 tablespoons chili powder to beef mixture, cover and simmer 1 hours.

Add tamales, if desired, and simmer 30 minutes. Sprinkle with onion and cheese. Yield: 2 1/2 quarts.

Etiquetas: ALL, BEANS, MEAT, MEXICAN

CHILI CON CARNE

1 pound coarsely ground beef
1 medium onion, chopped
1 (15-ounce) can red kidney beans, undrained
1 ( 14 1/2-ounce) can whole tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon dried whole oregano
3/4 teaspoon salt
1/2 teaspoon cumin seed, crushed
avocado slices (optional)
chopped fresh cilantro (optional)

Cook ground beef and onion in a large skillet until browned stirring to crumble meat. Drain. Stir in beans, tomatoes, chili powder, oregano, salt, and cumin seed. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Garnish each serving with avocado and cilantro, if desired. Yield: 4 1/2 cups.

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.