Frozen Mint Chocolate Checkerboard recipes

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Ingredients (33) Eye: <B>For braising beef:</B> 3 pounds skirt or flank steak, trimmed 2 quarts water 2 carrots, chopped coarse 1 large onion, choppe... ( more )
- <B>For braising beef:</B>
- 3 pounds skirt or flank steak, trimmed
- 2 quarts water
- 2 carrots, chopped coarse
- 1 large onion, chopped coarse
- 2 celery ribs, chopped coarse
- 1 bay leaf
- 3 garlic cloves, crushed lightly
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon whole black peppercorns
- 2 green bell peppers, cut into 1/4-inch strips
- 1 red onion, cut into 1/4-inch strips
- 4 tablespoons olive oil
- 2 cups braising liquid plus additional if desired
- a 14- to 16-ounce can whole tomatoes with juice, chopped
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 red bell peppers, cut into 1/4 inch strips
- 2 yellow bell peppers, cut into 1/4 inch strips
- 1 cup frozen peas, thawed
- 1/2 cup pimiento-stuffed Spanish olive, drained and halved
- Accompaniment:<B>
- For yellow rice with toasted cumin: </B>
- 2 tablespoons olive oil
- 2 teaspoons cuminseed
- 1/4 teaspoon crumble saffron thread
- 2 cups unconverted long-grain rice
- 4 cups water
- 3/4 teaspoon salt
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(Braised Beef, Peppers, and Onions)<p> Ropa vieja, or "old clothes," describes the shreds of... ( more )

To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, ... ( more )

Servs: 8

Ingredients (22) Eye: 3 garlic cloves, minced 1/2 teaspoon dried hot red pepper flakes, or to taste 3 tablespoons olive oil a 35-ounce can plum tomat... ( more )
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red pepper flakes, or to taste
- 3 tablespoons olive oil
- a 35-ounce can plum tomatoes, drained and chopped coarse (about 3
- &nbsp;cups)
- 1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil,
- &nbsp;crumbled, plus, if desired, fresh whole basil leaves for garnish
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan
- 8 asparagus stalks, trimmed and cut into 1-inch pieces
- &nbsp;(about 2 cups)
- 1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2
- &nbsp;cups) and the stems reserved for another use
- 2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch
- &nbsp;pieces (about 2 cups)
- 1 cup shelled fresh or frozen petits pois (tiny peas)
- 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
- 1 pound dried pasta such as <A HREF="/cooking/how_to/food_dictionary/entry?id=4997">trenette</A> (fettuccine with one ruffled edge)
- &nbsp;or spaghetti
- 1/4 pound prosciutto, cut into thin strips
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In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, s... ( more )

Servs: 6

Ingredients (22) Eye: three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B> 1 tablespoon whole jun... ( more )
- three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B>
- 1 tablespoon whole juniper berries
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme1 ounce dried porcini mushrooms**
- 1 cup hot water
- 1 tablespoon olive oil
- 3 large shallots, chopped fine
- 3 garlic cloves, minced
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered
- 1/2 pound white mushrooms, sliced
- 3/4 cup gin
- 3/4 cup dry white wine
- about 6 cups <a href="/recipes/recipe_views/views/13432">pheasant stock</a>
- 3 celery ribs, cut diagonally into 1/2-inch-thick slices
- 3/4 pound turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices
- 10 ounces pearl onions, blanched in boiling water 3 minutes and peeled
- 3/4 pound baby carrots (about 3 cups)
- 4 tablespoons cornstarch stirred together with 1/4 cup cold water
- 2 puff pastry sheets (from one 171/4-ounce package frozen puff pastry sheets), thawed, unfolded, and chilled in one layer on a tray
- an egg wash made by beating 1 large egg with 1 tablespoon water*available at some butcher shops
- **available at specialty foods shops and some supermarkets
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When making the following dish, start one or two days ahead to allow time for marinating the... ( more )

With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into dr... ( more )

Servs: 6

Ingredients (31) Eye: 1 lb Chopped frozen spinach, thawed and drained 1 Tbsp. Margarine 1/2 C. diced White Onions 1 (4 oz.) can drained Mushrooms 2 C... ( more )
- 1 lb Chopped frozen spinach, thawed and drained
- 1 Tbsp. Margarine
- 1/2 C. diced White Onions
- 1 (4 oz.) can drained Mushrooms
- 2 C. Cold Sour Cream Sauce (see below)
- 1 tsp. Granulated Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- Sour Cream Sauce :
- 1/2 C. Flour
- 1/4 C. Olive oil
- 1/4 tsp. White Pepper
- 1/2 Tbsp. Chicken base
- 1/2 Tbsp. Granulated Garlic
- 1 Tbsp. Finely chopped Cilantro
- 2 1/2 C. Water
- 1 C. Sour Cream
- Directions: Place oil and flour in a saucepan and cook over medium heat, stirring constantly with a wire whisk, approximately 1 to 2 minutes. Add all spices and water. Remove from heat and add sour cream.
- Spinach Salad:
- 2 C. Italian dressing
- 1/2 C. Balsamic vinegar
- 1/4 C. Red wine vinegar
- 1 Tbsp. Dried basil
- 1 C. Salsa
- Combine above and let sit for 30 minutes.
- ADD:
- 2 Sliced tomatoes
- 2 Sliced red onion rings
- 2 oz Sliced mushrooms
- 3 oz Feta cheese, crumbled
- Place in a bowl, toss and serve
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This is a great take on fresh spinach and mexican food. ( more )

Quesadillas Directions: Place the margarine in a sautT pan. Add onions and mushrooms. Saut 3... ( more )

Ingredients (8) Eye: <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Pastry for 9-inch double cru... ( more )
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Pastry for 9-inch double crust pie </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">6 medium apples Delicious apples, peeled and sliced </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 can (6 oz.) frozen apple juice (without sugar</span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 ? Tbsp. cornstarch </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1/3 C. water </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 tsp. cinnamon</span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 Tbsp. margarine or butter</span>
- <p />
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This is from the archives of my Grandmother, Ethel Eynard.&nbsp; Jefferson City, MO. 1980. ( more )

Place apples and undiluted apple juice into a large pan.&nbsp; Bring to a boil, reduce heat ... ( more )

Ingredients (10) Eye: <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 C. warm water <p /></span>... ( more )
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 C. warm water <p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 C. non-dairy creamer<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 medium eggs<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. margarine<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. sugar<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 tsp. vanilla<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? tsp. salt<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">4 large frozen peach slices<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">4 slides white bread<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. raisins<p /></span>
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Duffs was a popular buffet restaurant in the late 70s and 80s.&nbsp; Here is one of their mo... ( more )

In small mixing bowl, combine water and creamer.&nbsp; Mix until free of lumps.&nbsp; Add ma... ( more )

Ingredients (33) Eye: 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch (see note 1) 13-16 ounces of roasted gre... ( more )
- 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch
- (see note 1)
- 13-16 ounces of roasted green chile; chopped
- (see note 2)
- 3-6 cloves of fresh garlic; minced (to taste)
- 2 onions; chopped to 1/4 inch;
- (see note 3)
- 28-42 chicken stock or 2-3 of 14 oz. cans of low sodium chicken broth
- (see note 4)
- 1 cube chicken flavored buoillon,
- (see note 4)
- 2 teaspoons of ground cumin (to taste)
- (see note 5)
- Pinch of white pepper (to taste)
- (see note 6)
- 1/8 teaspoon of black pepper (to taste)
- (see note 6)
- 1 heaping teaspoon dried oregano (to taste)
- (see note 7)
- Salt (to taste)
- (see note 8)
- 1 tablespoon of flour
- Vegetable cooking oil; as needed
- Notes:
- 1. Preferred are steaks with bone from a blade roast. This cut is easier to work with when separating the meat, bone, fat & gristle. This may seem tedious but all parts will be used.
- Do not confuse this with the loin blade chop. This cut has a nice balance of meat and fat.
- 2. Preferred is frozen or fresh New Mexico roasted green chile. The canned chile seems to give a taste of vinegar. A good brand is Bueno (www.buenofoods.com) as they have a mild chopped and a very nice Autumn Roast. Some fresh minced jalapeño can als
- 3. Preferred is the white onion as the taste is a bit stronger than the yellow onion.
- 4. Chicken stock adds the needed depth to the soup. To make a rich chicken stock is a challenge of its own. However, use of canned low sodium chicken broth, supplemented by a good chicken flavored bullion, is a good substitute. A preferred brand of b
- 5. The use of cumin in green chile is cause for discussion within the families. Here, it is a preferred ingredient that adds a needed quality. The use of cumin is actually overshadowed by the discussion for the use of cilantro, some of the family bel
- 6. The use of any type of ground pepper in green chile is another point of discussion. However, the use black and white ground pepper adds a nice dimension.
- 7. The use of dried oregano is a basic. Remember to crush the oregano before adding.This releases the rich flavors and wonderful smells.An Italian seasoning herb blend also works very nicely.
- 8. The use of fine grain sea salt has become a recent preference. This is a recent change.
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Cooking Tools:4 quart or bigger stockpot; Use traditional cookware instead of non-stick cook... ( more )

Prep: 30m Cook: 60m Servs: 8

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