Cookbook Recipes

Posts Tagged ‘chopped onion’

1 4pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over lowtomedium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.

2 pounds turtle meat
2 tablespoons oil
2 tablespoons flour
1/2 cup minced green onion tops
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 quarts water
1/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2 hardboiled eggs, sliced
parsley
1/2 cup sherry

Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.

1 turkey carcass
6 qt. water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 oz. medium egg noodles, uncooked
2 (16 oz.) cans tomatoes, drained and chopped
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tsp. salt
1/4 tsp. pepper

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour. Remove carcass from broth, and pick
meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining
broth for other uses. Bring broth to a boil. Add barley or noodles. If barley
is added, reduce heat to medium, and cook 45 minutes. If noodles are added,
reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes
and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

1 In a large saucepan over medium high heat, saute the
stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
2 Stir in the bouillon, parsley, ground black pepper,
carrots, water and egg noodles. Bring to a boil, reduce heat to
low and simmer for 30 minutes.
Beef

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

1 In a large bowl, combine the beans with the water,
cover and let soak overnight.
2 In a large pot over medium high heat, combine the
soaked beans with water, carrots, onion and ham. Add more
water to cover all, if necessary. Bring to a boil, then
reduce heat to low and let simmer for 4 to 6 hours. Add
ketchup just to get desired color. Season with salt and pepper
to taste.
Basic

Makes 6 servings

An all-time favorite on everyone’s list. This is easy to make in the microwave as well. To bulk up these nachos, try adding some refried beans, cooked ground beef, chilli, or green pepper. You can also try a variety of cheeses. The possibilities are endless.

of a 10-ounce (284 g) bag baked tortilla chips
cup (60 ml) sliced black olives
cup (60 ml) chopped onion
cup (125 ml) salsa
1 cup (250 ml) shredded low-fat cheddar cheese

1. Preheat the broiler.

2. Spread the tortilla chips evenly on a cookie sheet. Sprinkle with the olives and onion, then spoon salsa over all. Top with cheese.

3. Broil for about 2 minutes, or until the cheese is melted.

1 turkey carcass
6 qt. water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 oz. medium egg noodles, uncooked
2 (16 oz.) cans tomatoes, drained and chopped
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tsp. salt
1/4 tsp. pepper
Combine first 7 ingredients in a large Dutch oven bring to a boil. Cover
reduce heat and simmer 1 hour. Remove carcass from broth and pick
meat from bones set aside.
Measure 4 quarts broth and return broth to Dutch oven refrigerate remaining
broth for other uses. Bring broth to a boil. Add barley or noodles. If barley
is added reduce heat to medium and cook 45 minutes. If noodles are added
reduce heat to medium and cook for 8 minutes. Add turkey meat tomatoes
and remaining ingredients.
Simmer 30 minutes.
Remove and discard bay leaves.