Western chicken Ingredients:
Cooking oil
One-fourth cup flour
One teaspoon salt
One-fourth teaspoon pepper
One-half teaspoon paprika
Three pounds chicken, cut up
Three tablespoon butter
One tablespoon cooking oil
One cup regular long grain rice
One-half cup chopped onion
One-fourth cup chopped green pepper boiling water
One teaspoon salt
One-eight teaspoon pepper
Twelve ounce can whole kernel corn, drained
Procedure:
At the outset, you have to heat one-fourth inch cooking oil in a large heavy skillet. Second, you need to combine the flour, the one teaspoon salt, the one-fourth teaspoon pepper and the paprika in a clean paper or plastic bag. Following that, you must thoroughly shake the chicken pieces in the bag a few at a time to deeply coat them with the flour mixture. Afterward, you put the chicken pieces in hot oil and then fry them until they become well browned. Later, you have to turn down the heat, cover the skillet tightly, and cook this gently until the chicken becomes tender. Cook this within 30 to 40 minutes. Next to that, you must turn the chicken occasionally and remove its cover for about 10 minutes of cooking so that it becomes crispy.
Afterward, you need to prepare the rice while the chicken is being cooked. After that, you need to heat the butter and the one tablespoon cooking oil in a pan. Then you must cook it gently until the rice becomes golden brown. Keep on stirring this constantly. After that you need to add the amount of boiling water as required for on the rice package, the one teaspoon (five ml) salt and the one-eight teaspoon pepper.
And finally, you need to add up the corn and toss this together with a fork. And then, you have to cover and heat this gently until the corn is well heated through. Cook this for about five minutes. Then, you put the corn-rice mixture on a platter. Lastly, you beautifully top the corn-rice with the chicken pieces.
chicken Spaghetti Ingredients:
Three tablespoons butter or margarine
Three pounds chicken cut up
One teaspoon salt
One-fourth teaspoon pepper
One-half cup chopped celery leaves
One small onion, chopped
One cup boiling water
Five tablespoons butter or margarine
Four cups fresh mushrooms, sliced thick
Three tablespoons flour
One one-half to two cups light cream
Two-third cup grated Romano cheese
One-fourth cup dry sherry
One pound spaghetti cooked
Procedure:
First and foremost, you have to heat the three tablespoon butter or margarine in a heavy skillet. And then, you add the chicken pieces and cook these until they become lightly brown on all sides. Next to that, you need to add the salt, the pepper, the celery leaves, the onion and the water. Next, you cover it tightly and simmer this until the chicken becomes tender. Cook this for about 35 minutes. Following that you must lift out the chicken pieces and cool them until they can be handled. Next, you remove the meat from the bones and then cut them into bite-size. Afterward, you have to strain the chicken stock left in the skillet. Remember to discard the vegetables properly. Then, you heat the five tablespoon (75ml) butter or margarine in a heavy saucepan. And then you add the mushrooms and have them cooked gently within three minutes; and you keep on stirring it. Later, you have to sprinkle in the flour and stir it to blend.
After that, you need to measure the chicken stock, and then add enough light cream so as to make the three cups (750ml) liquid. Following that you need to add them to the mushroom mixture all at once and stir it thoroughly to blend. Then, return this to moderate heat and cook this until it is boiling. And finally, you need to thicken and smoothen this. Keep on stirring it constantly. Last, you must add the chicken pieces and the cheese, and then you heat this well. Stir in the sherry. And then, you have to serve this over the hot spaghetti.
Kamis, 23 Desember 2010
Western Party Hootenany With Doggone Chili Recipe and Menu
A Western party isn't all Texas Two Stepping and cowboy hats, it's also great food! A big Texan feast will delight the guests at your party, so here are some great menu ideas.
Everyone thinks of steaks and ribs when they head to a Western party and they aren't mistaken. You can certainly set up the grill and get some tasty pieces of meat on it. However, the fixin's should also be included, like pork 'n beans, grits and cornbread. These are easy items to make and they'll really round out your feast. A good chili recipe will have your guests knowing no bounds when it comes to salivating flavors.
Western Doggone Chili
You'll need the following for this Western party favorite dish: 3 lbs beef chuck, 2 small onions, 3 roasted and dried chili peppers, 1 tablespoon oregano in a half cup of chili water, 7 cloves of garlic, 4 tablespoons of chili powder, 1 tablespoon ground cumin, ½ tablespoon cayenne pepper, ½ teaspoon sugar, 2 cups beef stock, 1 6 ounce can of tomato sauce, 1 tablespoon white vinegar, 1 teaspoon Tabasco sauce, black pepper and salt to taste.
Remove the seeds from the dried peppers. Place in sauce pan, cover with water and boil for 40 minutes to rehydrate. Mash the re-hydrated chilies through a sieve to remove the skin, which is really bitter. Take half cup of the chili water from boiling and place oregano in it, heat so that the oregano brews in the water. Strain the oregano from the brewed chili water and set it aside.
Brown the ground chuck with chopped onions and black pepper. Add meat and onions to chili pot. Crush garlic and heat briefly before adding it to chili pot. Add all of the remaining ingredients to the chili pot and stir well. Cover and simmer for 2 hours. Serve up with cornbread, sour cream, hot sauce and cheese.
The Doggone Chili recipe is definitely a bit spicy so be prepared with cold lemonade when you serve it up at your Western party. The guests will definitely gobble it up.
Everyone thinks of steaks and ribs when they head to a Western party and they aren't mistaken. You can certainly set up the grill and get some tasty pieces of meat on it. However, the fixin's should also be included, like pork 'n beans, grits and cornbread. These are easy items to make and they'll really round out your feast. A good chili recipe will have your guests knowing no bounds when it comes to salivating flavors.
Western Doggone Chili
You'll need the following for this Western party favorite dish: 3 lbs beef chuck, 2 small onions, 3 roasted and dried chili peppers, 1 tablespoon oregano in a half cup of chili water, 7 cloves of garlic, 4 tablespoons of chili powder, 1 tablespoon ground cumin, ½ tablespoon cayenne pepper, ½ teaspoon sugar, 2 cups beef stock, 1 6 ounce can of tomato sauce, 1 tablespoon white vinegar, 1 teaspoon Tabasco sauce, black pepper and salt to taste.
Remove the seeds from the dried peppers. Place in sauce pan, cover with water and boil for 40 minutes to rehydrate. Mash the re-hydrated chilies through a sieve to remove the skin, which is really bitter. Take half cup of the chili water from boiling and place oregano in it, heat so that the oregano brews in the water. Strain the oregano from the brewed chili water and set it aside.
Brown the ground chuck with chopped onions and black pepper. Add meat and onions to chili pot. Crush garlic and heat briefly before adding it to chili pot. Add all of the remaining ingredients to the chili pot and stir well. Cover and simmer for 2 hours. Serve up with cornbread, sour cream, hot sauce and cheese.
The Doggone Chili recipe is definitely a bit spicy so be prepared with cold lemonade when you serve it up at your Western party. The guests will definitely gobble it up.
Making Homemade Sushi - How to Make a Simple "Western" Nitsume (Sweet Eel Sauce)
Unagi, or freshwater eel, is one of my favorite ingredients used in sushi, whether it's a western-style Dragon Roll, unagi nigiri or a simple eel makizushi. While creating my latest batch of homemade and somewhat improvised sushi I got the hankering for the sweet, sumptuous nitsume eel sauce and decided to whip some up, even though I didn't have any unagi on hand to work with. Turns out I didn't have very many Japanese ingredients on hand at all, so I had to "westernize" the recipe somewhat. The result, to my great surprise, was slightly different from conventional nitsume though no less delicious, and went very well with my makeshift Rainbow rolls.
This recipe is great to make if you don't have a lot of Asian ingredients on hand to work with but still are in the mood for a sweet, yummy, easy-to-make sauce to use with sushi.
recipe for "Western" Nitsume
* 1 c. Dashi / fish stock / fish-flavored water
* 1/4 c. Sake / Red wine
* 1/8 c. shoyu (soy sauce)
* 1/4 c. sugar
Ingredients Explained
In all honesty, I don't even know what "Dashi" is. I believe it is some kind of seafood-based Japanese cooking stock, but don't quote me on that. All I know is that the original recipe that I based this one on listed this as the primary ingredient, but I didn't have any on hand. As a substitute I took some Korean shrimp paste stuff I had in my fridge and mixed it with water, then strained the pieces out and used the flavored broth instead.
Since this isn't traditional nitsume anyway, I imagine you could use anything "fishy" you have on hand to flavor plain water with if you don't have Dashi (a small, minced piece of whatever fish you're using in your sushi; the water drained off of a can of tuna; the tuna itself, mixed into the water and strained; perhaps even some chopped up nori.) We're not connoisseurs here, we just want something that tastes good. If you don't have anything suitable on hand, then just use plain water. It won't ruin the sauce, it'll just turn out a bit different.
Additionally, the original recipe used Sake but I didn't have that, so I just used some of the cheap (REALLY cheap), boxed red wine that I did have. This recipe is also halved from the original because I wasn't sure how it was going to come out, but now that I know how good it is I have no problem suggesting that you double the amounts listed here.
Cooking Instructions This is the easiest part -- dump everything into a sauce pan and let it sit on low heat for about an hour. As far as I could tell mine wasn't quite at a simmer, just steaming. Stirring is also probably advised, but I literally put everything in the pot and forgot to even stir the sugar in, and it turned out none the worse for wear. The original recipe advises reducing the original volume by about 80% but it's really personal preference. It will not thicken until it's taken off the heat and allowed to cool, at which point it will assume a viscosity similar to maple syrup.
I hope some of you have found this recipe beneficial, even if sushi "purists" may scoff at it. This is a very simple, easy and tasty sauce that you can prepare ahead or set on the stove and forget while you're preparing the rest of your sushi.
This recipe is great to make if you don't have a lot of Asian ingredients on hand to work with but still are in the mood for a sweet, yummy, easy-to-make sauce to use with sushi.
recipe for "Western" Nitsume
* 1 c. Dashi / fish stock / fish-flavored water
* 1/4 c. Sake / Red wine
* 1/8 c. shoyu (soy sauce)
* 1/4 c. sugar
Ingredients Explained
In all honesty, I don't even know what "Dashi" is. I believe it is some kind of seafood-based Japanese cooking stock, but don't quote me on that. All I know is that the original recipe that I based this one on listed this as the primary ingredient, but I didn't have any on hand. As a substitute I took some Korean shrimp paste stuff I had in my fridge and mixed it with water, then strained the pieces out and used the flavored broth instead.
Since this isn't traditional nitsume anyway, I imagine you could use anything "fishy" you have on hand to flavor plain water with if you don't have Dashi (a small, minced piece of whatever fish you're using in your sushi; the water drained off of a can of tuna; the tuna itself, mixed into the water and strained; perhaps even some chopped up nori.) We're not connoisseurs here, we just want something that tastes good. If you don't have anything suitable on hand, then just use plain water. It won't ruin the sauce, it'll just turn out a bit different.
Additionally, the original recipe used Sake but I didn't have that, so I just used some of the cheap (REALLY cheap), boxed red wine that I did have. This recipe is also halved from the original because I wasn't sure how it was going to come out, but now that I know how good it is I have no problem suggesting that you double the amounts listed here.
Cooking Instructions This is the easiest part -- dump everything into a sauce pan and let it sit on low heat for about an hour. As far as I could tell mine wasn't quite at a simmer, just steaming. Stirring is also probably advised, but I literally put everything in the pot and forgot to even stir the sugar in, and it turned out none the worse for wear. The original recipe advises reducing the original volume by about 80% but it's really personal preference. It will not thicken until it's taken off the heat and allowed to cool, at which point it will assume a viscosity similar to maple syrup.
I hope some of you have found this recipe beneficial, even if sushi "purists" may scoff at it. This is a very simple, easy and tasty sauce that you can prepare ahead or set on the stove and forget while you're preparing the rest of your sushi.
Western Party Hootenany With Doggone Chili Recipe and Menu
A Western party isn't all Texas Two Stepping and cowboy hats, it's also great food! A big Texan feast will delight the guests at your party, so here are some great menu ideas.
Everyone thinks of steaks and ribs when they head to a Western party and they aren't mistaken. You can certainly set up the grill and get some tasty pieces of meat on it. However, the fixin's should also be included, like pork 'n beans, grits and cornbread. These are easy items to make and they'll really round out your feast. A good chili recipe will have your guests knowing no bounds when it comes to salivating flavors.
Western Doggone Chili
You'll need the following for this Western party favorite dish: 3 lbs beef chuck, 2 small onions, 3 roasted and dried chili peppers, 1 tablespoon oregano in a half cup of chili water, 7 cloves of garlic, 4 tablespoons of chili powder, 1 tablespoon ground cumin, ½ tablespoon cayenne pepper, ½ teaspoon sugar, 2 cups beef stock, 1 6 ounce can of tomato sauce, 1 tablespoon white vinegar, 1 teaspoon Tabasco sauce, black pepper and salt to taste.
Remove the seeds from the dried peppers. Place in sauce pan, cover with water and boil for 40 minutes to rehydrate. Mash the re-hydrated chilies through a sieve to remove the skin, which is really bitter. Take half cup of the chili water from boiling and place oregano in it, heat so that the oregano brews in the water. Strain the oregano from the brewed chili water and set it aside.
Brown the ground chuck with chopped onions and black pepper. Add meat and onions to chili pot. Crush garlic and heat briefly before adding it to chili pot. Add all of the remaining ingredients to the chili pot and stir well. Cover and simmer for 2 hours. Serve up with cornbread, sour cream, hot sauce and cheese.
The Doggone Chili recipe is definitely a bit spicy so be prepared with cold lemonade when you serve it up at your Western party. The guests will definitely gobble it up.
Everyone thinks of steaks and ribs when they head to a Western party and they aren't mistaken. You can certainly set up the grill and get some tasty pieces of meat on it. However, the fixin's should also be included, like pork 'n beans, grits and cornbread. These are easy items to make and they'll really round out your feast. A good chili recipe will have your guests knowing no bounds when it comes to salivating flavors.
Western Doggone Chili
You'll need the following for this Western party favorite dish: 3 lbs beef chuck, 2 small onions, 3 roasted and dried chili peppers, 1 tablespoon oregano in a half cup of chili water, 7 cloves of garlic, 4 tablespoons of chili powder, 1 tablespoon ground cumin, ½ tablespoon cayenne pepper, ½ teaspoon sugar, 2 cups beef stock, 1 6 ounce can of tomato sauce, 1 tablespoon white vinegar, 1 teaspoon Tabasco sauce, black pepper and salt to taste.
Remove the seeds from the dried peppers. Place in sauce pan, cover with water and boil for 40 minutes to rehydrate. Mash the re-hydrated chilies through a sieve to remove the skin, which is really bitter. Take half cup of the chili water from boiling and place oregano in it, heat so that the oregano brews in the water. Strain the oregano from the brewed chili water and set it aside.
Brown the ground chuck with chopped onions and black pepper. Add meat and onions to chili pot. Crush garlic and heat briefly before adding it to chili pot. Add all of the remaining ingredients to the chili pot and stir well. Cover and simmer for 2 hours. Serve up with cornbread, sour cream, hot sauce and cheese.
The Doggone Chili recipe is definitely a bit spicy so be prepared with cold lemonade when you serve it up at your Western party. The guests will definitely gobble it up.
Western Beef Jerky Recipe - Make Delicious Beef Jerky at Home
If all you've eaten is store bought jerky and you've never tried homemade, get ready to be amazed. There is no comparison between the two. Where most store bought jerky tastes like a greasy piece of plastic, a good homemade piece can taste like a juicy steak.
Western BBQ jerky
Ingredients:
* 1 teaspoon Salt
* 3 tablespoon Brown Sugar
* ¼ teaspoon Pepper
* ½ cup Red wine vinegar
* ¼ teaspoon Cayenne pepper
* ½ cup Ketchup
* 1 teaspoon Onion powder
* 1 pound Lean meat (buy the best cut you can afford)
* ½ teaspoon Garlic Powder
* 1 teaspoon Dry mustard
Directions:
1. Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice it for you.
2. In a medium, non-reactive (see note below) bowl with a good sealing lid, combine all ingredients except meat. Stir to mix well.
3. Place meat in bowl, seal and shake.
4. Place in refrigerator for 6 to 12 hours, shaking occasionally.
5. Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie sheet.
6. Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying rack.
7. If meat is not dry lower oven temperature to 130 and continue until dry (see note below).
Note on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous substances." Whatever. Just use Rubbermaid, Tupperware or glass bowl.
Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break.
There should be no moist spots.
Western BBQ jerky
Ingredients:
* 1 teaspoon Salt
* 3 tablespoon Brown Sugar
* ¼ teaspoon Pepper
* ½ cup Red wine vinegar
* ¼ teaspoon Cayenne pepper
* ½ cup Ketchup
* 1 teaspoon Onion powder
* 1 pound Lean meat (buy the best cut you can afford)
* ½ teaspoon Garlic Powder
* 1 teaspoon Dry mustard
Directions:
1. Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice it for you.
2. In a medium, non-reactive (see note below) bowl with a good sealing lid, combine all ingredients except meat. Stir to mix well.
3. Place meat in bowl, seal and shake.
4. Place in refrigerator for 6 to 12 hours, shaking occasionally.
5. Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie sheet.
6. Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying rack.
7. If meat is not dry lower oven temperature to 130 and continue until dry (see note below).
Note on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous substances." Whatever. Just use Rubbermaid, Tupperware or glass bowl.
Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break.
There should be no moist spots.
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