If you liked the Brazilian Beef Stroganoff, then you will love Chicken Stroganoff! We had my Brazilian friend, Larissa, over for dinner (I taught her and she was one of my baptisms on my mission in Rio de Janeiro). She brought this and it reminded me that Estrogonofe can be made with Chicken AND Beef! This recipe came directly from her so it is a legitimate Brazilian recipe. It is pretty much the same as the Beef Stroganoff except there is corn as well. It is really yummy! Hope you enjoy it too. :)
P.S. Though this is a different recipe from the other, you really could exchange Beef or Chicken in either one. You can also add more or less of tomato sauce and ketchup to your own tastes.
1 big Onion, cut up (Cebola grande, ralada)
Garlic, however much you want (Alho, o quanto que quiser)
1 TBSP Oil (1 colher Oleo)
2 Chicken breast (2 peitos de frango)
Salt (Sal)
Tomato sauce , 14oz (molho de Tomate, 400gr)
Corn, however much you want (Milho)
Mushrooms, canned (optional) (lata de cogumelos, opcional)
1/2 TBSP Mustard
1/2 cup Milk (1/2 copo de leite)
3 cups of Whipping cream (3 latas de creme de leite)
White Rice
Potato Sticks
1) Put Oil in pan and add onion and garlic until onion turns yellow.
2) Cut chicken into pieces and add to pan.
3) Add tomato sauce, milk, corn, mustard and mushroom to pan. Let cook for 3 minutes.
4) Add whipping cream - depending on the amount of chicken, usually you put 1 can cream to 2 people. Let cook from no more than a minute and then remove from heat. Serve over rice and top with potato sticks.
1) Voce coloca o oleo, cebola e alho na panela, frita um pouco ate a cebola fricar amarela.
2) Voce corta o frango em pedacos pequenos e coloca na panela que esta com a cebola frita. Voce frita o frango ate ele ficar moreno e macio.
Depois voce coloca sal.
3) Coloca o tomato sauce, leite, milho, mostarda na panela que esta com o frango. Se quiser, pode colocar mushrrow tambem. Deixe cozinhar por 3 minutos.
4) creme de leite (3 latas) - depende da quantidade de frango, geralmente e' 1 lata para cada 2 pessoas.
depois que coloca o creme de leite, mexe so um pouco e desliga o fogo, pois nao pode deixar ferver.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Makes about 4 dozen.
I have never really liked Cauliflower until now! This recipe is delicious (I found it on Food Network.com). I could eat it as my main dish. Yum!
Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Mom always made this as gifts for neighbors and friends around the holidays. Delicious!!!
1/2 c warm water 1 TBSP sugar 1 pkg yeast 1 1/2 c scalded milk 1/2 c butter or margarine 1 TBSP (Heaping) shortening 1/2 c sugar 2 1/2 tsp salt 1/2 c water 3 eggs 9 cups flour
Mix water, sugar and yeast - let rise.
Meanwhile, in a bowl, put *scalded milk. Add butter, shortening, sugar & salt (butter & shortening will melt). Add 1/2 c water. Add eggs & 1 cup flour. Let mixer mix. Add yeast & the rest of the flour (8 cups more).
Knead or mix with Kitchen Aid mixer 5 minutes. Butter bowl and place dough in bowl, turning once to coat surface of dough. Cover w/ clean towel and allow to rise double 2 times (~1 1/2 hours each time - punching down after each raise).
Making braids: Separate dough into number of loaves (between 3-5: 3 big or 5 smaller loaves). Divide dough into 3 strips and roll into logs. Lightly butter a cookie sheet and place the pieces on the sheet. Pinch three of the ends tightly together and braid the strips loosely, pinching the opposite ends together when done (tuck the pinched ends under for neatness). Cover braids with a clean damp towel and raise double (~45 minutes).
Bake 10 min @ 400 degrees... Then LOWER temp to 350 degrees and bake for 20 minutes longer or until golden brown. (watch bread - if making smaller loaves, requires less cooking time.) When done, transfer to wire rack to cool. Brush top with melted butter to soften crust.
Enjoy!!! or Share!!! :)
*Scald the Milk: In a saucepan, heat the milk until tiny bubbles form around the edges of the pan. It is best to use a heavy saucepan to avoid scorching the milk on the bottom of the pan (which will impart to the milk a bitter, burnt taste). Remove the saucepan from the heat as soon as the tiny bubbles form (do not allow to boil).
Simple and delicious asparagus! [my notes in italics]
1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]
Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!). Serve immediately.
1 lb chocolate almond bark, melted. (Ghirardelli melting bars from Sam's Club/Costco are the best. They go on sale after Christmas so you can stock up for the following year.) 1 lb of your favorite caramel squares 3 or so bags of Snyders Pretzel Rods or Large regular
Melt down the caramel and chocolate in different pans. *Use broilers or a bowl on top of a pan with boiling water. (Do Not let the water evaporate or it will burn the chocolate/caramel. Dip pretzels in caramel and lay onto Parchment paper (NOT WAX PAPER). After they cool for 30 minutes, dip each one half-way into chocolate. Cool down again and Enjoy! These are my favorite.
16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine (we used diluted red wine vinegar)
4 tablespoons basil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Boil water and cook noodles.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then add wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
I had green beans and red peppers in my fridge and found this recipe and loved it!
1 bag (22 oz) frozen whole green beans
1 TBSP lemon juice
2 tsp Dijon mustard
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 tsp salt
Freshly ground black pepper, if desired
In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
Serve warm with potatoes or any main dish you desire.
This has been a long-standing tradition in the Dopp home to make Honey Candy during the holidays. Here is the recipe.
2 cups sugar 1 cup honey 1 cup cream dash of salt
Prepare wax paper pieces to roll the candy into. A cutting board works well for this if you have one.
Cook on medium heat, stirring until the temperature reaches 285 degrees. Once you reach the temperature, poor the mixture onto a liberally greased cookie sheet or candy stone if yo have one. We fold the mixture back into itself while we allow it to cool enough to be handled. Once it can be handled (will still be very warm), grease your hands with butter and stretch and fold it back into itself. Continue to do this as quick as possible until the color changes to almost white and it begins to harden. At this point, you need to stretch it into a long single tube about 1/2 inch in diameter so you can cut it into bite size pieces and wrap them into the wax paper.
If you didn't like Brussel Sprouts before, try this! Trust me - they're GOOD!
Brussel sprouts
Chopped walnuts, pecans, or hazelnuts
Olive oil
Salt and pepper
Preheat oven to 350. Wash brussel sprouts, cut in half lenghtwise, and put in a bowl. Add about 1/2 cup of nuts of choice. Drizzle with olive oil, add salt and pepper and toss to distribute evenly. Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.
4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (if desired)
Preheat oven to 400 degrees. Place saltine crackers in a single layer on a foil-lined cookie sheet. In a saucepan combine the sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips on top. Let sit for 5 min. Spread melted chocolate and top with chopped nuts. Cool completely (chill in refrigerator or freezer) and break into pieces. Store in airtight container in fridge.
1 lb cooked ham, chopped 3/4 cups sliced green onions 3/3 cups chopped green bell peppers 3 cups shredded cheddar cheese (divided) 10 corn tortillas 5 eggs beaten 2 cups half and half 1/2 cup milk 1 tbs all-purpose flour 1/2 tsp garlic powder 1 dash hot pepper sauce
Mix ham, green onions, & green peppers. Spoon 1/3 cup of the ham mixture & 3 tbs shredded cheese onto each tortilla then roll up. Carefully place filled tortillas, seam side down in a greased 9 x 13 baking dish. Mix eggs, cream, milk, flour, garlic powder, and hot sauce. pour egg mixture over tortillas. Cover and refrigerate overnight. The next morning bake, uncovered in a preheated oven to 350 deg. for 50 to 60 minutes or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes, or until cheese melts. Let stand at least 10 minutes before serving.
1 16 oz jar of lightly salted peanuts 1 16 oz jar of unsalted peanuts 1 bar sweetened Bakers German Chocolate 2 pks 11 1/2 oz Milk Chocolate Chips 1 20 oz pkg Chocolate almond bark 1/2 of a 20 oz Vanilla Almond Bark
Cut bars into pieces and put in a crock pot along with chips, add nuts last. Put on lid and set cooker on LOW and do not open lid for 2 hours. I use a pot that measures 9" across and is 4 3/4 " deep. My little red crook pot is to small. After 2 hours stir all well and spoon out on wax paper in clusters the size you want. This doesn't harden fast like fudge so you have plenty of time to do it. let cool. Makes a big batch and it freezes well. VERY GOOD.
1/4 cup butter 1 cup brown sugar 1/2 cup karo syrup
Boil to a soft ball take off stove then add 1/2 can sweetened condensed milk, and put back on stove and boil until a soft ball, then add 1/2 tsp vanilla pour over large bowl of popped corn and stir. (about 15 cups)
10 cups popped corn 1 cup granulated sugar 1 cube Imperial Margarine (it must b e Imperial other margarines will not work)
In a heavy pot large enough for 10 cups of corn, cook the sugar and margarine on medium high to high heat. Stirring constantly until it turns a caramel color. Remove from heat. Stir in popped corn, coating as much as possible. Pour out onto foil, spread out. Let cool thoroughly. store in covered plastic container or ziplock storage bag.
Cook 5 to 10 minutes, and wash your pan after each batch of caramel you cook.
1/2 cup soften butter
4 oz cream cheese (softened)
1 cup finely chopped hazelnuts
1 tsp almond extract
1 lb chocolate almond bark
In a large bowl, beat butter, and cream cheese at medium speed with an electric mixer until smooth.
Beat in hazelnuts and extract. gradually beat in confectioners sugar. cover and chill for 2 hours.
shape dough into 1/2 inch balls. place on waxed paper-lined baking sheets. freeze for 2 hours until firm.
Melt chocolate almond bark according to package directions. Dip frozen hazelnut buttercreams into melted chocolate using toothpicks, or 2 forks place on waxed paper. Drizzle with melted white chocolate if desired.
Cream together sugar and butte in a bowl; add milk. stir in almond extract, coconut, and nuts; mix well. Form candy into 1 inch balls, place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (if chocolate becomes to thick, return to heat for a minute or so to thin) with a toothpick, dip each ball in chocolate and place on waxed paper until set.
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
1 cup heavy cream
1 tsp vanilla
3 1/2 cups chopped pecans
1 lb chocolate almond bark, melted. (Grandma buys Ghirardelli melting bars from Sams Club after Christmas when they go on sale.)
In a medium saucepan, combine sugars, and corn syrup. over medium-high heat cook to 250 degrees on a candy thermometer. Add butter, stir until melted. Stir in heavy whipping cream and cook to 242 degrees. Remove from heat, and stir vanilla and pecans. drop 1-inch apart by teaspoonfuls, onto parchment paper. (DO NOT USE WAXED PAPER) let cool for 30 minutes. (I put in freezer for a while).
Dip each turtle into melted chocolate using toothpicks or 2 forks, allowing excess chocolate to drip off.
From Mom - we loved eating these as kids and now I love making them with my kids
1 Tbsp yeast
1 Tbsp Sugar
1 ½ c warm water
4 c flour
Mix ingredients together adding flour last. Knead until smooth. Shape into animals or pretzels. Brush with melted butter & sprinkle with salt. Place on lightly greased cookie sheet. Bake @ 375 degrees for 10 minutes.
From Mom These are fun because of the bright colors (match color with holidays)
2 eggs
½ cup margarine
1 cup sugar
2 ½ cups flour
Pinch salt
1 tsp baking powder
1 small package Jell-O (flavoring your choice)
Cream butter and sugar. Add eggs. Add Jell-O. Add flour, baking powder, and salt. Roll small teaspoonfuls into balls and place on greased cookie sheet. Use glass with indented bottom. Sugar the bottom of glass and press cookies lightly. Bake @ 350 degrees for 8-10 minutes until color is very light.
Makes a white sauce – melt butter and stir in flour until dissolved. Add liquids and simmer until thickened. Could use cream of mushroom soup as a topping instead if desired.
There should be a better name for this - it's delicious! From Mom - as far as I know :)
Boneless Chicken
Bacon – semi cooked
Dried beef circles* [*in a jar in canned meat isle]
Cream of mushroom soup
Sour cream
Lay chicken out. Put beef inside & roll up. Put 1 slice of bacon around each. Place in baking dish. Mix equal parts soup and sour cream and pour over chicken (the more sauce the merrier.) Bake @ 250-275 degrees for 4 hours. -Cover w/ foil for 3 hours then remove for last hour. Serve with rice.
Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.
Stir into above mixture until it forms a ball Let cool 5-10 minutes Then beat 4 eggs in 1 at a time until it becomes smooth Spread in a sprayed cookie sheet Bake @ 400 degrees for 25 minutes Let cool completely
Beat 8 oz cream cheese until smooth
Combine 2 pkg vanilla instant pudding
and 3 cups milk
Add vanilla mixture to cream cheese Spread over puff Top with cool whip and drizzle with Hershey's chocolate syrup.
Veggies - any kind you want. I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato. You could also use red or yellow peppers or cucumber or an other favorite vegetable.
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
Yummy! (I got this recipe from a friend in my ward, Mattie H. Just thought I'd share it!)
1 box Chex cereal, any kind
1 bag popped popcorn (make sure you take out the kernels)
1 cup slivered almonds
1 cup whole pecans Put in a bowl and mix around
In a pan, boil:
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cups corn syrup
Bring to a boil, then boil for 5 minutes. After being boiled, dump over the Chex mixture and place on one cookie sheet or two 9x13 pans. Cook in oven at 225 degrees for an hour, stirring at the half hour mark. After an hour, take out of oven to cool. Stir every 15 minutes so you don't get huge chunks.
This recipe was shared with us from Amy Smith. (I've still yet to try it but it looks delicious. Let me know what you think.)
4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 Eggs
Combine dry ingredients and wet ingredients separately.
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)
Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
Cream together:
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs
Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla
Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).
This is one of the not-exact-measurement recipes. :) But it's really easy so anyone can figure it out pretty fast. If I can do it, you can do it. ;)
Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.
Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes). *Tip for a delicious skin: After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.
-Put back in the oven for about 30 mins or until golden brown on top.
Ta da! Done. Enjoy with your favorite vegetable side dish!
Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.
3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips
Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.
Top with cheese, sour cream, and/or tortilla strips!
NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.
1 cup flour
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)
Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't). They should be thick and fluffy.
This is one of our favorite breakfasts and they go fast at our house!!
I have to give credit to my niece Brittany for this one...and it's a hit!!!
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...
1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)
Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.
So as many of you may know, I served a mission in Rio de Janeiro, Brazil and one of my favorite meals to eat (aside from beans and rice) was their form of Beef Stroganoff. I recently had it entered into the BYU International Cookoff because my brother really wanted me to enter, so I did, and I ended up winning a Regional Award for the Latin American Region. Haha Who da thunk it, eh? :)
Anyways, if you like international foods, you'll like this (Therefore, all existing Dopps should)! ;) P.S. If it looks weird while you're cooking it, you're probably doing it right.
About 2.5 lbs of steak cut in pieces
Olive or Vegetable oil (for frying the steak)
2 gloves garlic
1 cup chopped onion
1/4 cup Ketchup
3 TB Worcestershire sauce
3 TB Mustard
1/2 cup tomato sauce or 4 ripe tomatoes blended into a sauce
1 small container mushrooms
2 TB flour
1 1/2 cups water
A pinch of baking soda
1 cup whipping cream
Salt and pepper to taste
White Rice
"Potato Sticks" (we usually find them at Smith's, but never Walmart.)
-Cut meat into small, thin, bite size pieces and cook in oil with the garlic and salt until done.
-Add onion, ketchup, mustard, Worcestershire sauce, tomato sauce, and mushrooms.
-In separate container, dissolve flour into water and then add to other ingredients and leave to boil for 5 minutes.
-Soon after, add baking soda.
-Remove from heat and add whipping cream (the cream will make the sauce go from a deep red color to a lighter orange like the picture).
(NOTE: we like more ketchup, so feel free to add more of ketchup, mustard, and Worcestershire sauce according to your tastes.)
Serve over White Rice and top with Potato Sticks (NOTE: it's just not the same w/o the potato sticks!) :)
1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything
In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.
One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple:
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
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