Slow Cooker Thai Chicken Soup

Ingredients

• 2 tablespoons red curry paste
• 2 12 ounce cans of coconut milk
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1½ pounds chicken breasts, cut into 1½ inch pieces
• 1 red bell pepper, seeded and sliced into ¼ inch slices
• 1 onion, thinly sliced
• 1 heaping tablespoon fresh ginger, minced
• 1 cup frozen peas, thawed
• 1 tablespoon lime juice
• cilantro for garnish
• parsnip rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and parsnip rice.

Via FoodieCrush

Parsnip Rice:

8ozs (250g) parsnip, peeled and grated.

2 teaspoons sesame seeds

1 tablespoon rice wine or apple cider vinegar

2 tableshpoon tahini or almond butter 

1/2 teaspoon salt

1. If you’re using a more watery vegetable like jicama or sweet potato, pulse the chunks in the food processor until rice-like, then squeeze it out through a nut milk bag or sieve. If you are using a drier vegetable like cauliflower or parsnip, there’s no need to squeeze any excess liquid out.
2. Add the remaining ingredients to the food processor and pulse again until combined.
3. Serve immediately, or will keep in the fridge for up to 3 days.

Chamoy

How to make chamoy recipe - a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fruit, vegetables and meat.

Author: Steve Cylka

Recipe type: Syrup, sauce and dip

Serves: 4

Ingredients

• 2-3 morita or ancho chilies
• 1 cup apricot jam
• ½ cup lime juice
• ⅓ cup sugar
• ½ tsp salt

Instructions

1. Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
2. Place all the ingredients in a blender and process until very smooth.
3. Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.

Apricot Jam - 1 cup dehydrated Apricots or 6 apricots, 2 tbls white wine vinegar or lemon juice, and 2 tbls apple concentrate, no sugar pectin, water.

Easy Chili with Beans

For the chili:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground or whole cumin
1 tsp Cayenne pepper
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:
Shredded cheddar cheese
Thinly sliced scallions
Sour cream

Saute Onions, Bell Pepper, Jalapenos, and Garlic. Add Ground Beef until brown with Chili and Cayenne Powder and Cumin and salt. Add to slow cooker with tomatoes, tomato sauce, and kidney beans, masa. Cook on low for 8 hours or high for 6.

Easy Beef Stew

*2 lbs round steak, cut into 1-inch cubes
*2 cups sliced carrots
*1 cup sliced celery
*2 medium onions, sliced
* 1 can water chestnuts, drained and sliced
*1 can sliced mushrooms, drained
*3 T flour
*1 T sugar
*1 T salt
*1 16-ounce can tomatoes
*1 cup beef broth

Optional,
*1/2 Cauliflower
*1/2 cup peas

Throw it all into a slow cooker or brown the beef with onions.

Simple Barbeque Sauce & Ketchup

1 Yellow onion
1 Small Portabella Mushroom
4 Tbls of red wine vinegar, + 1/3 cup to blend together
1 lime
1 or 2 large jalapenos
2-4 cloves roasted garlic
2-3 Dates
1 tsp brisket marinade
1 tsp dry ground mustard
1 tsp brags aminos
1 Tbsp molases
2 or 3 dates

Cut ends of onion, wrap in foil, grill till soft. Let cool.
Peel off outer layer, quarter and add juice from 1 lime.
Add to blender.
wrap Jalapeno, Marinate Mushroom (in vinegar) using aluminum foil for 15 min, grill till soft.
Cool and quarter.
Add to blender.

Blend all ingredients till smooth, add vinegar till smooth paste.

Ketchup:
1 lg can of stewed tomatoes,
6-10 whole dates
1-6 jalapenos
1/2 tsp brags-amino
5 table spoons of white vinegar, white wine vinegar, or taragon vinegar
Wrap Jalapeno in foil, grill till soft.
Let cool and put in blender. Add remaining ingredients into blender.
Blend ingredients till smooth.
Add pepper or honey to taste (if req).

Mix equal proportions of onion mushroom paste for barbeque sauce.
For Whiskey based sauce add 1 cup whiskey after it's reduced to 1/4 cup under boil.

Slow cooked Chipole Beef Chili

Slow cooked Chipole Beef Chili Ingredients

• 3-4 pounds ground beef
• 1 14 oz can diced tomatoes (do not drain) (Rotel)
• 1 6 oz can tomato paste
• 1/2 cup ketchup
• 1 tablespoon cider vinegar
• 15 oz pinto beans drained
• 1-2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 2 large jalapeno peppers, diced finely
• 6 cloves garlic, minced
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 3 tablespoons cumin, ground
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper
• 4 chipotle peppers, seeded and chopped in adobo sauce (1 6oz can)
• 1 teaspoon dried thyme (optional)
• beef broth as required

Slow cooked Chipole Beef Chili Recipe Directions

In a large pan, brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Put into 7qt Crock-pot.

Add onions and green bell pepper, garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Heat on high heat setting, stirring occasionally until the onions are soft and translucent (1hr).

Pour in the beef broth, pinto beans, Reduce heat to low and simmer for at least 6 hours before serving or refrigerating.

Serve with sharp cheddar and Frito's or chips.

Sloppy Joe

Plump 1/4c of raisins and 4 dates covered in water or maple syrup flavored whiskey for at least half an hour

Brown 1.25 lb lean ground beef in large skillet

Add 1 large diced yellow onion till clear with 1 diced green Bell Pepper, 4 cloves of garlic, Black and Red pepper to taste. Cook while chopping 3/4 cup each of pickled bead and butter pickles or pickled jalapenos.

Put 2 tablespoons of prepared mustard, 1 cored granny smith apple, 1 tblsp Briggs Amino's, plumped raisins and dates with whiskey, 1 cup of tomato sauce, and 1 large or 3 small chipotle peppers, 4 table spoons of apple cider vinegar and siracha sauce to taste into a high speed blender. Then liquify the sauce and stir into spiced meat and vegetables till boiling.

Toast Sour Dough or whole wheat rolls in toaster oven till toasted on edge. Pour meat sauce into toasted rolls and have my Sloppy Joe!

TACOS al PASTOR

4lb pork loin sliced several times 3/4 of the way through into 2" sections to absorb marinade. Leave the pork in one piece so it's easy to grill.

brine it in vinegar with a cup of white vinegar and a 1/4 cup of kosher salt and 6-8 cloves of crushed garlic for 2 days.

Drain pork loin, remove garlic cloves.

Rehydrate dried 7 Cascabel and 7 Guajillo chilies. Make a paste of the chilies using white vinegar in a food processor. Add 6-7 cloves of crushed garlic, a 1/4 teaspoon of ground cloves, pinch of nutmeg, 1 tsp of dried oregano and crushed red pepper to tase. Blend all ingredients into paste, add white vinegar for consistency.

Mix loin into the resulting paste, marinate in refrigerator for a day.

Remove rind from at least half a pineapple. Cut pineapples into chunks. Mix pineapple into marinade for another day.

Preheat grill. Sear Pork. Grill pork loin, marinade and all, on low indirect heat turning as required. The corners on the loin should start to brown before cutting up.

Chop grilled pork loin (and grilled pineapples) into tiny pieces. Serve on corn tortillas with fresh diced onion, cilantro, lime and avacado.

Caution: This can be a messy recipe often requiring chlorine to clean up. -

CHORIZO

2 pounds (~1 kg) lean pork

2 tablespoons of salt
1 cup vinegar

6 cloves crushed garlic
6 dried Cascabel peppers
6 dried Ancho peppers
6 dried Chile de Arbol
9 dried Guajillo chiles
1 teaspoon freshly ground black pepper
1 tablespoon oregano
1/8 teaspoon or pinch of ground cloves
pinch of nutmeg
1/2 teaspoon ground cumin
1 yard (~1 m) sausage casing

1. Grind the pork, using the coarse blade of the meat grinder. Put in 1 gal freezer bag. Add salt and vinegar. Let sit in refrigerator for 2 or 3 days. Drain.

2. Rehydrate peppers over night in water or water and vinegar, or boil until colors turn. Remove stems from peppers and scrape pulp off pepper skins. Remove skins as well as you can but don't obsesse.

3. Put pepper pulp into food processor. Add Garlic, oregano, cloves, nutmeg, cumin. Add vinegar/olive oil until paste develops.

4. Add pepper paste to drained ground lean pork in freezer bag and let sit for a day or two.

5. Work all but a few inches of casing onto the sausage stuffer/meat grinder end using a yard of casing at a time. Tie a knot at the end of the casing.

6. Stuff the mixture through the sausage stuffer into the casings and twist into links. If you like, dry the sausages by hanging them in a cool place, it may then be kept for several weeks.

You can eat the plain sausage or use it for cooking.

VERDE SAUCE

Verde sauce w/o enchiladas:

12 Green or Jalapeno Peppers or both depending on how spicy you want it to be.
15 Tomatillos
Roasted Poblano (optional)
Bunch o Cilantro
oz white Vinegar

Boil Peppers and tomatillos till they change color, drain. Salt and white vinegar to taste. An oz of vinegar will give it a good kick. Blend on high. Cool.

When you serve this sauce, always garnish with cilantro.

Cheese Stuffed Manicotti

Cheese Filling
2 lbs Ricotta cheese
Half lb shredded Mozzarella 1/2 cup parmesan
1/4 cup prosciutto
2 lg eggs
1/4 cup chopped parsley
1 - 2 healthy pinches of nutmeg

mix all ingredients

Pasta

1 box of 14 manicotti shells
boiled 6-7 min not yet al dente drained cooled & dried

Tomato/Onion/Garlic sauce

1lb hamburger
1 large onion
3lg garlic cloves
1lb Jar Ragu Chunky Tomato Garlic & Onion Pasta Sauce
5 bay leaves
1.5 cups water

Brown meat, add onions & garlic (sauté) add Ragu, water, garlic (salt & red peppers if you like). Cover, simmer for an hour.

Stuff manicotti with cheese mixture, place into 13x10 baking pan.  Top with half the sauce. Cover with foil.  Bake 350 degrees for 30 min.  Serve, top with additional tomato sauce & fresh parmesan. Caesar Salad, garlic toast and Merlot.

Simple Spanish Rice

2 cups of long grain rice
3 tbl spoons vegetable oil
3 1/2 cups water
1 yellow onion
1 tbl spoon (or more if you like) whole cummin
1 can of rotel or 1 tsp of tomato consome and another cup of water
Salt (optional)

Stir fry rice until opaque, add cubed onion, cummin, stir fry until onions turn translucent, add rotel and water. Keep heat on high until rice begins to boil. Cover, reduce heat to simmer. Cook for 20 minutes.

Chicken Enchiladas in verde sauce

Chicken Enchiladas in verde sauce

1 very large yellow onion or 2 medium onions
8 Chicken breasts
40 Corn Tortillas
30 Green or Jalapeno Peppers or both depending on how spicy you want it to be.
15 Tomatillos
2 cups oil to fry tortillas
1 1/2 cups of shredded Monterrey jack cheese
Salt (optional)
Cilantro garnish

Boil, pan fry, or grill chicken breasts, let cool. Any will work and you can season it if you want but boiled chicken breasts work just as well as the others. I boiled mine last time and use grilled if baked or pan fried if it's made from left over's. Allow to cool if you just boiled them. Shred or tear chicken into pieces.

Cube onion, toss into shredded chicken.

Using a wok or frying pan, fry each tortilla for just about 15 seconds per side, long enough to boil most of the humidity out of them but not toast them. Drain on cool on flat paper towel.

Stir fry chicken and onions until onions are translucent (which is why I use a wok to fry tortillas). Drain and let cool.

Boil peppers and tomatillos until soft. The color of the pepper should change. Puree boiled peppers (without tomatillos) remove stems. Seeds are fine. Pour pepper purée into bowl.

Place stack of tortillas, bowl of puréed peppers, chicken stuffing, and a greased baking pan next to each other on counter like an assembly line.

Toss tortilla, onto pepper purée to coat one side, remove tortilla and stuff with chicken stuffing, roll and place in pan, repeat until pan is filled.

Puree the boiled tomatillo. Combine with remaining pepper purée, add salt or pepper to taste. You should have about 2 1/2 cups of puree.

Pour purée of tomatillo and peppers over enchiladas in pan. Cover with foil and let bake at 400 degrees for 45 minutes. Remove foil, enchiladas should show signs of some boiling and browning along edges. Coat with shredded cheese and bake another 10 minutes. Remove from oven and let cool at least 10 minutes.

Pick cilantro leaves off stems, chop and sprinkle enchiladas with fresh cilantro.

Serve with Spanish rice. Garnish enchiladas with sour cream.  Garnish Spanish rice with cilantro and fresh lime.

SIMPLE BRANDIED YAMS

1/2 cup raisins
1/2 cup brandy
6 sweet potatoes, boiled, peeled, sliced
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter

Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 30 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, baste.

I can't wait for Thanksgiving.

toniD's MAC & CHEESE

MACARONI & CHEESE 1 Lb Elbow
Submitted by toniD on Wed, 04/09/2008 - 8:58pm.

MACARONI & CHEESE

1 Lb Elbow Macaroni
2 8oz Pkgs Shredded Sharp Cheddar Cheese
1 ½ cups Grated Romano
4 cups White (Béchamel) Sauce
Salt & Pepper to taste

WHITE SAUCE

1 Stick Butter
½ cup All Purpose Flour, plus (to make a paste)
2 + cups Warm Milk

Melt butter over medium heat in heavy saucepan. Add enough flour to make a thick pasty mixture. Lower heat a little and add warmed milk a little at a time whisking constantly until mixture thickens again. Mixture should be the consistency of a creamed soup. Set aside to cool.

Cook elbow macaroni until tender. Don’t overcook. Drain. Put cooked elbow macaroni into a 4-quart pan. Add grated cheddar and about 1 cup of the grated Romano cheese. Add salt and pepper to taste then mix in the White sauce. Sprinkle top with more Cheddar and Romano and paprika.

Put pan into 350° oven for about ½ hour or until top is lightly browned. Let cool a little before serving.

Enjoy!

I'mma dropt this

cause I've been ill and slept all day and now I'm wired.

Why am I wired? I made chicken & rice soup. I feel like a new biped.

5 chicken popsicles
4 carrots
1 yellow onion
1 Jalapeno
3/4 cups long grain rice
1 can corn
thyme (shit load)
bit o bouillon

limes

thaw, dice semi fronzen cicknensicles. large pot o water on high heat to boil boil chickenbits 20-30min add
4 carrots peeled & diced
1 yellow onion diced
1 Jalapeno sliced
3/4 cups long grain rice
1 can corn
thyme (shit load) 2 tablespoons at least
bit o bouillon to taste.

Boil 45 min.

dude Mchale just had a kid and had Eliot Spitzer on the Soup.
are McCain, Barbara Walters, and Larry King the first peoples?

Serve with limes

GRILLED PEACHES GONZALES

in honor of ImPeaches,

Waterboard Peaches in a shot of tequila, lime and olive oil, then bury them under a layer fresh rosemary. Torture the peach under a chemical bath of powdered Cheyenne pepper.

When it is done screaming, top it with a jalapeno half tombstone. Grill on a slow hot flame for a good 20 minutes until soft.

Comes out looking like a tortured an bloodied peach and it's so delicious.

Perfect on Chicken Hawks.

Food

Wayne's Pineapple Carrot Cake
(sugarless, 2/3 less oil, 1/3 less flower adapted, protein enhanced)

Mix/Beat Dry Ingredients in large bowl:
1 1/3 cup flower
2/3 cup soy flower
1 1/2 cup flaxseed meal
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
2 cups splenda

Beat:
1/2 cups oil
1/2 cup whipped promise margarine spread
4 eggs
Juice from 12 oz can pineapple chunks

Combine wet and dry ingredients.

Fold in:
2 cups grated carrots (4-6 large carrots)
remaining pineapple chunks (crushed by hand)
1 cup crushed walnuts

Bake in 9x13 pan sprayed with Pam for 45 minutes at 325 degrees or until toothpick inserted in center comes out clean.

Mix Cream Cheese Frosting by hand
1/2 cup Whipped promise margarine spread
12 oz. whipped cream cheese
1 tsp. vanilla
1 cup splenda
1/2 cup crushed walnuts 

Why was this already great recipe adapted?
Splenda replaces all of the sugar adding no calories but just as sweet.It doesn’t increase blood glucose.
Soy flower replaces 1/3 of the flower reducing carbohydrates by 1/3. Cooks at lower temperature so it is energy efficient!
Extra soda picks up some of the minerals from the reduced sodium salt , replaces with sodium bicarbonate and recovers some structure lost from missing flower.
Extra cinnamon adds flavor and has been shown to aid type II diabetics.
Promise margarine replaces trans-fatty oil , has been shown toreduce cholesterol.
Flaxseed reduces 1/2 cup of oil, adds fiber, protein, adds vitamins B1&2, C, E, carotene, adds structure, a bit of nuttiness texture, and has been shown to improve cardiovascular.