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Question

FOR AUTUMN DINNERS. STEWS, CASSEROLES, DESSERTS, DRINKS.......THANK YOU

Answer 1

Amish Chicken Noodle Soup
Yield: 1

Ingredients

3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
dash pepper
4 c. egg noodles

Instructions

Place chicken in kettle with 2 quarts water. Cover until tender (about 2
1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and
return to kettle with strained broth. Add chicken stock, celery, carrots,
apple, onions, and pepper and cook until vegetables are tender. Add noodles
and cook 8-10 minutes.



Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.



Chili Corn Mashed
2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.



Pinto Bean Soup

Yield: two quarts

Ingredients:

2 qt.water
1 lb.dried pinto beans, covered with hot water and soaked overnight
2 c.Spanish onion, small dice
1/2 c.fresh cilantro, chopped
1/4 c.fresh oregano, stripped, chopped
1/4 c.fresh parsley, chopped
1 eachjalapeno chili pepper, halved, stem removed, seeds removed optional
2 Tbsp.Spanish paprika
6 oz.tomato paste
1 eachbottle Pilsner beer
1 Tbsp.salt
1/2 tsp.black pepper
1 qt.water
to tastesalt
to tasteblack pepper, ground
1 c.shredded cheddar cheese
1 c.Vidalia onion, diced
1/2 c.cilantro, chopped


________________________________________

Procedure:
Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.

Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.



Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 2

go to google. and type free recipes.
and as for dessert recipes. i can give u an easy one.
it's called oreo cookie cake
ingredients:
1 - pk oreos
1 - 8 oz pk philly cream cheese
1 - tub of cool whip
1 - cup powdered sugar
1 - oreo cookie pie crust (find in bake aisle at grocery store)
1 - 4 pack of chocolate pudding cups

1.soften cream cheese by microwaving for 15 - 20 sec.
2.with a mixer nicely blend cream cheese and pow. sugar with half of the coolwhip until smooth.
3.pour into the pie crust and smooth out
4. now add the choc. pudding on top of that
5.then add the remaining amount of cool whip on top and crumble some oreos on that.
refrigerate for about 30 min.
and presto! your ready to indulge your self in the world of cheese cake. lol

Answer 3

White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) Great Northern Beans
1 can (14.5 ounces) chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

I also added a can of drained Rotel to this and it was really tasty!

Answer 4

Pork Stew

Ingredients:
1 Tbs oil
1 1/2 lbs boneless pork loin, cut into 1-inch cubes
1/2 lb baby carrots
1/2 lb new potatoes, quartered
1 red pepper, seeded and coarsely chopped
1 16-oz. package frozen mixed vegetables
1 8-oz. can whole baby corn, drained
1/2 tsp salt
1 tsp black pepper
1/2 tsp dried marjoram leaves
1 can reduced sodium chicken broth
2 packets brown gravy mix

Directions:
Heat oil in a skillet over medium-high heat. Add pork cubes and brown. In the stoneware, combine pork and remaining ingredients, except broth and gravy mix. Combine broth and gravy mix and pour over ingredients in the stoneware. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours.

This recipe is from www.crock-pot.com

Answer 5

DEEP DISH TURKEY POT PIE

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Turkey
3 cups chopped cooked turkey
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 jar (12 oz.) turkey gravy



PREHEAT oven to 375°F. Add water to stuffing mix; stir just until moistened. Set aside.
PLACE turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing.
BAKE 30 min. or until heated through.

Answer 6

Try typing "Recipes" in your search bar. It will give you tons of sites where you can download and print the recipes. I have tons of recipes from Pillsbury, Betty Crocker, Kraft, Arcamax and Allrecipes.com. I'm sure there are other sites too, but there are so many I can't keep track! LOL Hope this helps you. Good luck! : )

Answer 7

I go to these when I need good ideas...
www.allrecipes.com This is a good site for all kinds of goodies AND you get other user reviews wich is the best way to find whats really good and not just "pretty food" OR www.foodtv.com.

Good luck:o)

Answer 8

Hot Spiced Apple Cider

1 gallon apple cider
20 whole cloves
1 tsp. allspice
1 washed orange
3 long cinnamon sticks (10 to 12 inches each, or broken pieces to equal)
3/4 cup packed brown sugar

Stick whole cloves into orange.
Place allspice and brown sugar in a cheesecloth bag or large tea ball. If you don't have cheesecloth or a tea ball, you can add the spice and sugar to a coffee filter and gather around, securing with a rubber band.
Pour cider into stock pot and add other ingredients.
Bring to boil, then simmer for at least 20 minutes before serving


QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

Answer 9

Try the website www. Epicurios.com. Has great and easy recipes. GOOD LUCK

Answer 10

Go to Culinary Chef at http://www.culinarychef.com for recipes.