charisstoma

200g butter
300g flour
6 T sour cream 20%
1 t Baking soda
1 t vinegar 9%
4 palm sized Processed cheese
6 onions, sliced to be soften in oil low heat
salt, pepper, dill
4 eggs
Think there was some chopped carrot too

Curried Chicken and Rice Casserole
https://www.acedarspoon.com/curried-chicken-rice-casserole/?fbclid=IwAR1IO_JuBZiK-z0i_xVDxrJ9vyKM1QGfvsoAvVEMLqRHSTjo5qywDAnN9k8

Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 6-8

INGREDIENTS
1 C brown rice or white
1 C broccoli, chopped into small pieces
4 T olive oil
2 C chicken cooked and shredded, 2 large boneless, skinless chicken breasts
1 can condensed cream of chicken soup *
1 large carrot, pealed and chopped
2 celery stalks, chopped
¼ C sweet onion, chopped
1 clove garlic minced
1 t turmeric
1 t curry powder
salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 350 degrees.

Cook rice according to package and set aside.

Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.

Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).

Remove chicken from the skillet and set aside, shred. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.

Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.

Spoon the casserole into a 13×9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.

Serve warm and enjoy!

* Cream of Chicken Soup Substitute
https://www.bunsinmyoven.com/cream-of-chicken-soup-substitute/
5 min prep time 10 cook time Yield 1 can

INGREDIENTS
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper to taste

INSTRUCTIONS
1. Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and
continue whisking until smooth and bubbly.
2. Slowly whisk in the chicken broth and milk. Bring to a gentle boil, whisking constantly, until the
soup thickens. Add salt and pepper to taste.

Meatballs in Guajillo Sauce Albóndigas con Salsa de Guajillo

https://patijinich.com/meatballs-in-guajillo-sauce/

6 to 8 servings

Ingredients
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Tasty Burritos
https://www.tasteofhome.com/recipes/tasty-burritos/
Crunchy Burritos. They’re even better warmed up the next day in the microwave.

6 servings

Ingredients
1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts
1 burrito: 519 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1539mg sodium, 49g carbohydrate (1g sugars, 8g fiber), 27g protein.

STIR-FRIED CHICKEN WITH SNAP PEAS AND BASIL
https://www.177milkstreet.com/recipes/stir-fried-chicken-with-snap-peas-and-basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
( Read more... )

SOMALI CHICKEN SOUP
https://www.177milkstreet.com/recipes/somali-chicken-soup

This brothy soup is particularly good for serving family style. Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.

4 servings
( Read more... )


BERBERE SAUCE
https://www.177milkstreet.com/recipes/berbere-sauce

For this bold, paste-like sauce, macerating the onion in lime juice tempers its harsh bite. For a brighter flavor, substitute sweet paprika instead of smoked. This sauce is best used the day it is made.

yields 1/4 cup

( Read more... )

GREEN CHILI SAUCE
https://www.177milkstreet.com/recipes/green-chili-sauce

This sauce is spicy and sharp on its own, but a spoonful stirred into a serving of soup provides the perfect flavor accent. Store leftovers in an airtight container in the refrigerator for up to a week.

Yield 1 cup
( Read more... )

ZA'ATAR-ROASTED CHICKEN
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken

Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servings( Read more... )

BLACK-EYED PEA AND SWEET POTATO STEW (NDAMBE)
https://www.177milkstreet.com/recipes/black-eyed-pea-and-sweet-potato-stew-ndambe

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black beans keep this dish fast and simple.

6 servings

Ingredients

2 TABLESPOONS UNREFINED COCONUT OIL
1 LARGE YELLOW ONION, FINELY CHOPPED
KOSHER SALT AND GROUND BLACK PEPPER
8 MEDIUM GARLIC CLOVES, MINCED
2 FRESNO CHILIES, STEMMED AND SLICED INTO THIN RINGS
3 14½-OUNCE CANS BLACK-EYED PEAS, DRAINED AND RINSED
2 BAY LEAVES
1 POUND SWEET POTATOES, PEELED AND CUT INTO ½-INCH CUBES
1 POUND PLUM TOMATOES, CORED AND CHOPPED
1 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES
2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES, TO SERVE

DIRECTIONS

In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Off heat, stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges.

Tip: Don't use neutral-flavored oil in place of the coconut oil. Coconut oil—particularly unrefined—infuses the stew with a sweet aroma while adding richness.

Peppered Steak
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=839

Serves 4

Ingredients:

8 tablespoons whole peppercorns, crushed into thickly ground pepper
4 New York or fillet mignon steaks, approximately 8 to 12 ounces each
4 tablespoons extra light olive oil or grapeseed oil
2 tablespoons salted butter, softened

Directions

Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.

http://www.nickstellino.com/Video/Play.aspx?v=504c

Noodles Romanoff
http://forums.roadfood.com/Copycat-Recipe-for-Betty-Crocker-Noodles-Romanoff-m395766.aspx

The key to success here is the Kraft Macaroni and Cheese day-glo yellow powder. Without it, you will never approach the original.

One package egg noodles (about 1 lb.)
1 cup sour cream (use full fat)
2 T butter, melted
1 medium onion, chopped finely
2 cloves garlic, crushed or chopped finely
3/4 cup grated Parmigiano Reggiano (okay, so I'm a cheese snob, except for):
1 package day-glo cheddar cheese powder from a box of Kraft Macaroni 'n' Cheese
1/2 cup chopped parsley
Cracked pepper to taste

Directions: Cook the noodles to al dente. While cooking noodles, sauté the onion and garlic in butter in large saucepan. Add parsley at the last minute; remove from heat. When noodles are a hair away from being done, drain but retain residual pasta water (don't wring them dry).

Put the hot noodles into the saucepan, then add the sour cream, and the Kraft day-glo orange powder and half the Reggiano. Mix very well with the cooked onions, garlic and parsley. The result should be a pleasingly creamy deep yellow-orange like the original. Add the pepper. Serve in individual bowls with the rest of the parmesan.

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https://content.mpl.org/digital/collection/histrecipe/id/538

4- 6 servings

5-6 oz egg noodles
1 C cottage cheese
1 C sour cream
1/4 C finely chopped onion
1 clove garlic very finely minced
1-2 t Worcestershire Sauce
Dash Tabasco
1/2 t salt
1/2 C sharp cheese grated

Boil noodles.
Lightly mix all ingredients except cheese in 8 x 8 x 2 greased baking pan.
Sprinkled cheese on top.
Bake 40 min. 350 degrees

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Easy Noodles Romanoff
https://www.pillsbury.com/recipes/easy-noodles-romanoff/d5b13ee4-a227-49f8-8b8e-adf2938aac11

6 servings


Ingredients

5 oz. (2 1/2 cups) uncooked wide egg noodles
1 cup creamed cottage cheese
1 cup sour cream
2 tablespoons chopped green onions
1/4 teaspoon garlic salt
1/4 cup unseasoned dry bread crumbs
2 tablespoons margarine or butter, melted
1 tablespoon dried parsley flakes
1 teaspoon Worcestershire sauce

Steps

1 Heat oven to 350°F. Grease 1 1/2-quart casserole. Cook noodles to desired doneness as directed on package. Drain; rinse with hot water.

2 In greased casserole, combine noodles, cottage cheese, sour cream, onions and garlic salt; blend well.

3 In small bowl, combine all remaining ingredients; mix well. Spoon over noodles.

4 Bake at 350°F. for 25 to 35 minutes or until casserole is thoroughly heated and crumbs are light golden brown.