Betty Richards Spaghetti Sauce

1 med onion
2 large cans tomato sauce
1 can tomato bits
1 large can tomato paste
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon salt
5 teaspoons sugar
1 tablespoon crushed red pepper

Chop and sautee onion until soft.  Add everything else.  Simmer.

 

French Chicken

2 boneless chicken breasts
5 medium red potatoes
5 cloves pressed garlic
2 teaspoons rosemary
1 tablespoon olive oil

Slice or dice potatoes, slice chicken breasts, and press garlic.  Heat oil in skillet, add chicken, rosemary, and 1/2 of the garlic.  After 2 minutes, add potatoes.  Sautee until browned.

 

Jalapeno Bean Dip

2 lbs. pinto beans
8 fresh jalapenos
8 cloves garlic
1 tablespoon salt
 

Wash, sort, and simmer beans.  Peel garlic.  Puree jalapenos and garlic in blender, and add to beans with salt.  Puree beans with hand mixer.

 

Chicken Noodles

6 chicken thighs
1 onion
8 carrots
4 stalks celery
2-4 tablespoons fresh parsley
3 bay leaves
1 teaspoon thyme
1 tablespoon salt
1/2 teaspoon ground black pepper
1 pound bowtie pasta

Wash and slice carrots and celery.  Chop onion and parsley.  Boil all but pasta for 30 minutes.  Add pasta, simmer for 1 - 2 hours.

 

Arugula Salad Dressing

1 tsp. honey
1 tsp. dijon mustard
1 tsp. extra-thick balsamic vinegar
2 tbsp. ordinary balsamic vinegar

 

Chinese Dumpling Sauce

Soy Sauce
Toasted Sesame Oil
Crushed red pepper
Fresh Ginger
Fresh Garlic

Mix all ingredients

 

Guacamole

Avocados
Scallions
Tomatoes
Cilantro
Jalapenos


 

CB Spice Muffins

2/3 cup boiling water

1 cup wheat bran

1/2 cup dark molasses

1/2 cup canola oil

3 cups raisins

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup wheat germ

2 large eggs, beaten

1 cup skim milk

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

Heat oven to 350, grease muffin pan.  In bowl, add boiling water, bran, molasses, oil, and raisins.  Stir and set for 5 minutes.  In another bowl, add flour, spices, baking soda, salt, and wheat germ.  In a measuring cup, beat eggs and milk.  Stir flour mixture into bran mixture.  Add milk mixture and stir lightly.  Spoon into muffin pans, bake 20 - 25 minutes, or until tops of muffins are springy.  Let cool for 10 minutes.

 

Walnut Sauce for Pasta

1 cup walnuts

6 cloves garlic

15 oz. tub part skim ricotta cheese

1 cup lowfat milk

blend, pour over 1 lb. cooked pasta, add Parmigiano Reggiano to taste

 

Shrimp Etouffe by Paul Prudhomme of K-Paul's restaurant in New Orleans

Ingredients:

1/4 Cup Onion, Chopped
1/4 Cup Celery, Chopped
1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped
7 Tbls Vegetable Oil
3/4 Cup All Purpose Flour
2 Cups Seafood Stock
1/4 Lb Sweet Butter
2 Lb Medium Shrimp, Shelled
1 Cup Green Onions, Chopped Very Fine
1/4 Lb Sweet Butter
1 Cup Seafood stock
4 Cups Cooked Rice, Hot
SEASONING MIX:
2 tsp Salt
2 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Dried Sweet Basil Leaves
1/2 tsp Dried Thyme Leaves

Directions:

Combine the seasoning mix ingredients in a small bowl. Set aside.

Combine the onions, celery and bell pepper in another bowl. Heat the oil over high heat in a large, heavy (cast iron works best) skillet until it begins to smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roue is dark red-brown (3 to 5 minutes). Don't let the roue scorch in the pan or splash on your skin. Remove from the heat.
Immediately stir in the vegetables using a wooden spoon. Add 1 Tablespoon of the seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5 minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.) saucepan. Gradually add the roue. Continue whisking until the roue is completely dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from the heat. Set aside.

Heat the serving plates in a 250 degrees oven. Melt the first measure of butter over medium heat in a (4 Qt.) saucepan. Stir in the shrimp and green onions. Saute for about 1 minute, stirring constantly. Add the second measure of butter, the stock mixture and the second measure of stock. Cook until the butter melts and is mixed into the sauce - shaking the pan gently back and forth while the butter melts - DO NOT STIR(!). Add the remaining seasoning mix. Stir well. Remove from the heat. Serve immediately - mound 1/2 cup of rice on each serving plate. Surround the rice with 3/4 cup of the etouffee.

NOTE: If the sauce starts to separate, add small amounts of stock and shake the pan as before until it recombines.
 

Evacuation Etouffe (the rapid-response version of K-Paul's Shrimp Etouffe)

In a blender, mix the following ingredients, then bring to boil in a saucepot:

 

1/4 cup yellow onion

1/4 cup celery

1/4 cup green bell pepper

1 cup green onions

1 pack seafood stock concentrate (Glace de Fruits de Mer)

3 cups water

2 teaspoons salt

1 teaspoon cayenne (2 for hot version)

2 teaspoons fine black pepper

1 teaspoon basil leaves

1/2 teaspoon thyme leaves

 

Simultaneously, make a dark red-brown Roue with:

 7 tablespoons oil

 3/4 cup flour.

 

To the saucepot, add the Roue,

1/2 lb. sweet unsalted butter

2 lbs. cooked shrimp. 

 

Best with baguette.  Serves 4.

 

Easy Beef Bourguignon

3 lbs boneless beef shortribs

3 Yellow onions

1 package mushrooms

10 cloves garlic

1 package carrots

1 bunch for 3 tblsp parsley

3 tblsp thyme

10 bay leaves

canola oil

1 bottle red wine

1 tbsp salt

black pepper

 

Slice or chop onions, garlic, parsley, beef.  Brown beef.  Carmelize onions.  Combine all in stewpot, simmer until done.

 

 

Arva Bensaheb's Mutter Paneer

 

1 tsp black mustard seeds

1 tsp cumin seeds

oil, heated

1/2 red onion, carmelized after seeds pop

5 cloves garlic

1 inch ginger

2 tsp garam masala

1 tsp cumin

2 tsp chile powder

1 tsp tumeric

1/2 can tomato paste

1 small can tomatoes

1 tbsp cashew paste

1 cinnamon stick

5 cloves

4 black peppercorns

water

one pinch suffering

peas, in water

paneer, fried

 

Add ingredients in order, let boil for 10 minutes.

 

Moroccan Chicken Slow Cooker Style

 14.5 oz can chicken broth

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 teaspoons crushed garlic

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons cayenne (optional)

1 cup raisins

1 cup dried apricots, cut in half

1/2 small bag carrot chips

2 large onions, halved and thinly sliced

 1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts

Brown rice

 

Garnish:

Nonfat plain yogurt

 

1. In slow cooker, whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, salt, pepper, and cayenne together.

2. Add raisins, apricots, carrots, and onions to cooker. Mix well.

3. Place chicken in cooker. Salt and pepper chicken and then mix well with other ingredients.

4. Cover and cook on low heat setting for 6 1/2 to 7 hours.

5. Cook rice as directed on bag.

 

Serve chicken over brown rice with nonfat plain yogurt as dressing.

Healthy Frito Pie Slow Cooker Style

 14.4 oz chicken broth

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

2 teaspoons cayenne (to taste)

1 teaspoon salt

1 teaspoon ground black pepper

14.4 oz can diced tomatoes with mild green chilies

14.4 oz can black beans, rinsed and drained

8 oz frozen corn

1 onion chopped

1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts

1 bag Fritos

 

Garnishes:

Chopped onion

Sliced serrano peppers

Nonfat plain yogurt or sour cream

 

1. In slow cooker, mix broth, garlic powder, onion powder, cumin, cayenne, salt, and pepper together.

2. Add tomatoes, beans, onion and corn to cooker. Mix well.

3. Place chicken in cooker. Salt and pepper chicken and then mix well with other ingredients.

4. Cover and cook on low heat setting for 6 to 8 hours.

 

Serve chicken over Fritos. Garnish with chopped onions, serrano peppers, and yogurt or sour cream.

Coq au Vin Slow Cooker Style

 

1 cup chicken broth

1 cup dry red wine

2 tablespoons tomato paste

1 teaspoon garlic powder

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme, crushed

1 teaspoon salt

1 teaspoon ground black pepper

16 oz mushrooms, sliced

1 onion halved and sliced or 1 cup frozen pearl onions

2 bay leaves

1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts

1 bag frozen green peas

 

1. In slow cooker, whisk broth, wine, tomato paste, garlic powder, rosemary, thyme, salt, and pepper together.

2. Add mushrooms and onions to cooker. Mix well.

3. Place chicken in cooker. Salt and pepper chicken and then mix well with other ingredients.

4. Place bay leaves on top of other ingredients.

5. Cover and cook on low heat setting for 6 to 8 hours.

6. Remove bay leaves.

6. Cook green peas as directed on bag.

 

Serve chicken over green peas.

Chicken Cacciatore Slow Cooker Style

1 cup white wine

1 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

2 teaspoons red pepper flakes

6 teaspoons or more crushed garlic (to taste)

1 large onion sliced

4 Roma tomatoes sliced

8 oz mushrooms, sliced

1.5 to 2 lbs boneless, skinless chicken thighs or breasts

Pasta (optional)

 

 

1. In slow cooker, mix broth, wine, salt, pepper, oregano, red pepper flakes, and garlic together.

2. Add onion, tomatoes, and mushrooms to cooker. Mix well.

3. Place chicken in cooker. Salt and pepper chicken and then mix well with other ingredients.

4. Cover and cook on low heat setting for 6 to 8 hours.

5. Cook pasta as directed on box.

 

Serve chicken over pasta if desired.

Unbelieveably Good, Authentic Oaxacan Mole Poblano Chicken Slow Cooker Style

14.5 oz can diced tomatoes

1 1/2 cup raisins

2 tablespoons peanut butter

2 tablespoons unsweetened cocoa powder

1 tablespoon chili powder

1 tablespoon crushed garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1 teaspoon cayenne (optional)

1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts

Brown rice

 

Garnish:

Fresh cilantro

 

1. Combine tomatoes, raisins, peanut butter, cocoa powder, chili powder, garlic, salt, pepper, cinnamon, cloves, and cayenne in slow cooker. Mix well.

2. Place chicken in slow cooker. Salt and pepper chicken and then nestle into slow cooker. Cover and cook on low heat setting for 6 hours.

3. Cook rice as directed on bag.

 

Serve chicken over brown rice. Garnish with fresh cilantro if desired.

 

If you like more sauce, double all ingredients except the chicken. Cover and cook for 6 to 8 hours on low heat setting.