|
Ingredients:
1 chicken (3 lbs.)
2/3 cups olive oil
1/2 onion
1 sprig parsley
1 green pepper
2 cloves garlic
12 small tomatoes
4 cups chicken broth
1 cup dry wine
2 tbs. salt (approx.)
1/2 tsp. saffron
1/2 tsp. cumin
1/4 tsp. pepper
1 lb. rice
1 can red peppers
1 small can peas
1 small can asparagus
Directions:
Cut chicken into eight pieces and brown in hot oil. Remove chicken and sauté the onion, parsley, garlic, green pepper in the same oil. Return the chicken to a pan adding the broth, and boil until chicken begins to soften. Add the wine, salt, saffron, cumin, half the red peppers, the water from the red peppers and the peas.
Bring to a boil and add the rice. Cook over low heat or in a 400ºF oven for 30 minutes. While cooking, add small portions of water, as needed, so that the rice does not dry up. When done, place on serving dish and garnish with asparagus and red paper strips
Ingredients:
2 lbs. Flank Steak (cooked by boiling in seasoned water)
1/3 cup of oil (olive oil is best)
1 large onion
2 garlic cloves
1 green bell pepper
½ cup of green stuffed olives sliced (optional)
1 regular size can of tomato sauce
1 tsp. salt
1 bay leaf
½ cup of white dry cooking wine
1 can of pimentos (usually next to the olives in the store)
Directions:
Separate the meat into strips. Slice the onion into fine rings and the pepper into strips. Crush the garlic cloves and sauté with the onion in hot oil for a couple of minutes. Add pepper and cook for another couple of minutes. Add the remaining ingredients cover and simmer for 15 to 20 minutes. Stir occasionally to prevent sticking. You may add the pimentos chopped, or use to decorate. Serve with white rice and salad.
Yields: 8 servings
We're all looking for creative ways to use up those Thanksgiving leftovers. This simple casserole takes care of the turkey and stuffing in rich and flavorful style. But don't forget the cranberry sauce on the side!
Estimated Time Needed:
Est. Preparation: 10 mins
Est. Cooking: 40 mins
Ingredients:
2 cups cooked white turkey meat
1 can condensed cream of chicken soup, undiluted
1 package frozen Ore-Ida Mashed Potatoes
2 1/3 cups milk
3 cups leftover stuffing
Directions:
Preheat oven to 350°F. Cut turkey into small pieces and fry in skillet until brown. Add soup and one can of water to turkey; allow to simmer.
Prepare mashed potatoes in a 4-inch high baking dish according to package directions for 8 servings. When potatoes are finished, top with stuffing. Pour turkey mixture over stuffing. Bake, covered, for 20 to 25 minutes or until casserole is warmed.
Yields: 4 servings
Submit your own recipe! |
