Ingredients:
3 bay leaves
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/2 cup (1 stick) butter
8 cup water
1 cup chopped onion
3 lb pork back bones, sometimes called country-style ribs
3 cup raw white rice
1/2 cup chopped green onion
1 tablespoon salt, or to taste
Directions:
In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes, or until rice is done. Remove the bay leaves.
Servings: 10 to 12 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy
Showing posts with label Main Dish Recipe Index. Show all posts
Showing posts with label Main Dish Recipe Index. Show all posts
Monday, September 21, 2009
CHILI
Ingredients:
shredded cheddar, sour cream, chopped green onions, for garnish
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can pinto beans, drained and rinsed
ground cumin
1 (28-ounce) can whole, peeled tomatoes
2 cup chopped celery
chili powder
1 package chili seasoning mix
1 small can tomato paste
1 can chili beans
2 (28-ounce) can diced tomatoes
1 green bell pepper diced
1 medium onion, diced
1 lb mixed ground beef and sausage, browned and drained
Directions:
Brown ground beef in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy
shredded cheddar, sour cream, chopped green onions, for garnish
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can pinto beans, drained and rinsed
ground cumin
1 (28-ounce) can whole, peeled tomatoes
2 cup chopped celery
chili powder
1 package chili seasoning mix
1 small can tomato paste
1 can chili beans
2 (28-ounce) can diced tomatoes
1 green bell pepper diced
1 medium onion, diced
1 lb mixed ground beef and sausage, browned and drained
Directions:
Brown ground beef in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy
BEEF VEGETABLE SOUP
Ingredients:
1 cup diced potatoes
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen butter beans
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup thinly sliced carrots
1 28-ounce can diced tomatoes
1 1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon Paula Deen’s Seasoned Salt
1 tablespoon Paula Deen’s House Seasoning
2 tablespoon beef bouillon granules
3 tablespoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
4 quart cold water
2 tablespoon vegetable oil (if using chuck roast)
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
1/2 cup uncooked elbow macaroni
2 teaspoon Accent
Directions:
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
Servings: 8 quarts
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy
1 cup diced potatoes
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen butter beans
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup thinly sliced carrots
1 28-ounce can diced tomatoes
1 1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon Paula Deen’s Seasoned Salt
1 tablespoon Paula Deen’s House Seasoning
2 tablespoon beef bouillon granules
3 tablespoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
4 quart cold water
2 tablespoon vegetable oil (if using chuck roast)
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
1/2 cup uncooked elbow macaroni
2 teaspoon Accent
Directions:
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
Servings: 8 quarts
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy
TACO SOUP
Ingredients:
Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1 1-ounce package ranch salad dressing mix
1 1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 4 1/2-ounce cans diced green chilies
1 14 1/2-ounce can tomatoes with chilies
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can mexican tomatoes
1 15 1/4-ounce can whole kernal corn, drained
1 15 1/2-ounce cans pink kidney beans
2 15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef
Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.
Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 8 hours crock pot, 1 hour stock pot method
Difficulty: Easy
Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1 1-ounce package ranch salad dressing mix
1 1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 4 1/2-ounce cans diced green chilies
1 14 1/2-ounce can tomatoes with chilies
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can mexican tomatoes
1 15 1/4-ounce can whole kernal corn, drained
1 15 1/2-ounce cans pink kidney beans
2 15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef
Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.
Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 8 hours crock pot, 1 hour stock pot method
Difficulty: Easy
Poverty Meal *
When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.
Ingredients:
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, raw
salt
pepper
parmesan cheese (optional)
Directions:
1. Saute onions and garlic in olive oil until translucent.
2. Brown ground beef and drain.
3. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
4. Cook for 15 to 20 minutes or until macaroni is tender.
5. If desired, top with Parmesan cheese.
6. Serve with crusty bread and a salad.
Serves 4
Editor's Note: I cook it a day before. I add a cube of beef bouillon, oregano, and canned kidney beans. The parmesan is a must.
Also can add a can of whole kernel corn.
I make a big batch and then transfer it into tupperware, putting some in the refrigerator and/or freezer for lunches at work. it freezes and refrigerates well.
This recipe has been called Poor Mans Meal and Slumgullion. If you check out the word Slumgullions origin, the word means (other than a reference to the Colorado landslide) anything yucky and disgusting made with less than fresh ingredients.
Whether you are in no money times, or not, this is a SUPER MEAL TO HAVE!
* A Flabbergasting Post (FP) Recipe
Ingredients:
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, raw
salt
pepper
parmesan cheese (optional)
Directions:
1. Saute onions and garlic in olive oil until translucent.
2. Brown ground beef and drain.
3. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
4. Cook for 15 to 20 minutes or until macaroni is tender.
5. If desired, top with Parmesan cheese.
6. Serve with crusty bread and a salad.
Serves 4
Editor's Note: I cook it a day before. I add a cube of beef bouillon, oregano, and canned kidney beans. The parmesan is a must.
Also can add a can of whole kernel corn.
I make a big batch and then transfer it into tupperware, putting some in the refrigerator and/or freezer for lunches at work. it freezes and refrigerates well.
This recipe has been called Poor Mans Meal and Slumgullion. If you check out the word Slumgullions origin, the word means (other than a reference to the Colorado landslide) anything yucky and disgusting made with less than fresh ingredients.
Whether you are in no money times, or not, this is a SUPER MEAL TO HAVE!
* A Flabbergasting Post (FP) Recipe
Sunday, September 20, 2009
MeMa's CHICKEN
Boil cut up chicken until done.
Add butter, salt and pepper.
Add corn meal to chicken broth and chicken.
Cook on low for approximately 20 to 30 minutes.
Broth will thicken.
Eat with thin corn bread.
Add butter, salt and pepper.
Add corn meal to chicken broth and chicken.
Cook on low for approximately 20 to 30 minutes.
Broth will thicken.
Eat with thin corn bread.
FRIED CHICKEN AND MILK GRAVY
Ingredients:
One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water
Direction:
Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.
Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.
Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.
Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.
Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.
Gravy is good served over biscuits.
One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water
Direction:
Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.
Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.
Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.
Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.
Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.
Gravy is good served over biscuits.
PORK BACKBONE
- Cook in boiling water with salt and pepper until very tender.
- Remove from liquid.
- May be browned lightly in oven.
Cook rice in remaining broth.
If pork backbone is not available, pork ribs or country ribs may be used and cooked the same way.
Pork dishes were MeMa's favorites.
Friday, September 18, 2009
FRIED FISH
Fried Fish
_____________
Ingredients:
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon pepper
Pinch cayenne pepper
4 to 6 fresh fish, bream, mullet, catfish (1/2 pound each), dressed
1/2 cup shortening or lard
1 lemon
Method:
Combine cornmeal, salt, pepper and cayenne pepper in small mixing bowl. Spread onto a sheet of aluminum foil. Dredge fish in cornmeal mixture. Heat shortening in large fry pan. Fry fish untilgolden brown and flaky, about 4 minutes on each side. Remove from pan; drain on paper towels. Serve hot with lemon wedges or juice.
Makes: 4 servings.
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