Anybody know any good Chile Verde recipes?

Question

I am looking for all kinds of recipes, not just chile verde, I mean, fettucine alfredo, different meals that are quick and easy, anything!!!! Let me know please!? Thank you!

Answer 1

Chile Verde

4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos

Place pork roast in crock pot. Add green chiles and jalapenos, but no water. Cook on high 8-10 hours. Serve with flour tortillas, beans and mexican rice.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.


Quick Chicken Parmesan

4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Answer 2

Olive Garden's Fettucine Alfredo:

Just like the famous restaraunt's dish.

25 min
6 servings

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

1. In a medium saucepan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream.
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan.
7. Serve over hot fettucine noodles.

Answer 3

Chile Verde
Ingredients
Serves 5

q 3 lb.'s of lean stew meat
q 3 small cans of diced green chili
q or 14 oz. Frozen green chili.
q 2 tablespoons flour
q 2 tablespoons cornstarch
q 2 Tablespoons vegetable oil
q 1 tablespoon beef bouillon
q 1/2 teaspoon garlic powder
q 1/2 teaspoon onion salt and some chopped onion if desired.
q ½ teaspoon salt
q ½ teaspoon pepper
q 4 cups Water

Brown the stew meat with the spices, in the vegetable oil.
When the meat is brown all over, add green chili and the onion. Sauté for a few minutes. Add more cooking oil if necessary. Then add flour, cornstarch, bouillon, salt, garlic powder and onion salt. Stir until well mixed.
Add water and cook for at least 1/2 hour over medium low heat stirring often.
You may need to keep adding a little water because you don't want it too thick.
It will be done when the meat falls apart when pulled with a fork.

You can serve like a stew or use as filler in burritos and then ladle over the top too!
Top with cheese and you will have Burrito Supreme.


Fettuccine Alfredo
8 oz dry fettuccine pasta
1 cup butter, softened
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook pasta according to package directions. Drain.

Stir in butter or margarine, and toss with grated cheese.

Season with freshly ground black pepper.

Makes 4 servings.


Beef and Mozarella Bake
* 1 lb. ground beef
* 1 1/4 c. water
* 1 t. basil
* 1/4 t. pepper
* /8 t. garlic powder or 1 clove garlic, minced
* 1 can tomato soup
* 1 can cream of mushroom soup
* 6 oz. mozarella, shredded
* 4 c. cooked macaroni


Directions

- In 10" skillet over medium-high heat, cook beef, basil, pepper and garlic until meat is browned. Stir in soups, water and 1 c. cheese. Add macaroni. Pour into a 2-quart baking dish and cover with remaining cheese. Bake at 400F for 25 minutes.


Garlic Chicken Melt
* 1 (14 ounce) can diced tomatoes, undrained
* 1 envelope Lipton Recipe Secrets Savory Herb With Garlic Soup Mix
* 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
* 1 tablespoon olive oil
* 1/2 cup shredded mozzarella or Monterey jack cheese

Preheat oven to 375 degrees F.

Arrange chicken in a 13 x 9-inch roasting pan. Pour soup mix blended with tomatoes and oil over chicken.

Bake uncovered for 25 minutes or until chicken is thoroughly cooked.

Sprinkle with cheese and bake an additional 2 minutes or until cheese is melted.

Serves 4.


French omelette
(Basic recipe)
3 eggs
salt and freshly ground pepper
1 tablespoon water
15 g(1/2 oz) butter

Break eggs into a bowl and beat lightly with a fork just to combine the whites with the yolks. It is important not to over-whisk for it makes the omelette tough. Add the seasonings and the water.

Melt half the butter in a frying pan and when the foam has subsided pour in the beaten eggs.

Using a fork or a metal spatula pull the egg mixture from the edge towards the centre allowing the uncooked mixture to run to the outside. Do this until the eggs have begun to set and the omelette is still quite soft.

Flip over one half of the omelette to the centre and flip over again so that the omelette is folded into three. Shake the omelette on to a heated plate. Melt remaining butter in pan and when it is sizzling pour over the omelette. Serve immediately.

Serves: 1 Cooking time: 2 minutes

Answer 4

CHILE VERDE

1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes
3 tbsp. olive oil or salad oil
1 med. sized green bell pepper, seeded and coarsely chopped
1 lg. clove garlic, minced or mashed
2 (1 lb. 12 oz.) cans tomatoes
1 (7 oz.) can green chiles, seeded and chopped
1/3 c. chopped parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed
1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth
Salt

Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed.
In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.

Makes 6-8 servings.

Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice.

Answer 5

Chili Verde Burritos

Makes 10 burritos

Ingredients:

3 pounds lean pork, cut into 1/2-inch cubes
1-2/3 cups chicken stock
1/3 cup liquid from coarse purée (see directions)

Coarse purée:

1 pound tomatillos
2 medium onions
3 jalapeños, stems removed
8 cloves garlic
2 4.5-ounce cans of chopped green chiles
1 small bunch of cilantro, chopped
1 teaspoon ground cumin

10 large tortillas

Preparation:

After cutting the pork, you’ll need to soften the tomatillos, so they’ll purée easier. Peel off the outer leaf and discard; put in boiling water for 3 minutes; drain in colander; then put tomatillos in a bowl of cold water (to keep them from continuing to cook).

Separately pulse in a mini-food processor: the softened tomatillos, onion, jalapeños and garlic. (I never used a blender for this and I’m afraid it would nearly liquefy the contents. So if you don’t have a food processor, mince by hand.) Don’t liquefy any of the items -- just pulse it enough to be finely chopped.

As you finish with each ingredient, put it in a mixing bowl. After all four items have been chopped, add the canned chiles and cilantro. Mix well and drain through a colander, catching the juices in another bowl.

Save 1/3 cup of the juices that drain out and discard the rest. Return coarse purée to its own mixing bowl and stir-in the cumin.

Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron Dutch oven that works great). Drain; return to pot and add chicken stock and 1/3 cup of the purée liquid. Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.) Add coarse purée and simmer for another 20 minutes. Serve in large tortillas, using slotted spoon for filling and a regular spoon to spread liquid on top.

As a side dish, I recommend either Mexican rice or refried beans.

Mike Rodman is a free-lance writer who lives on Beaver Lake in Northwest Arkansas, where he also fishes, cooks and listens to his stereo.


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Spicy Shredded Beef Burritos

Makes 10-12 servings

Ingredients:

4-1/2 pound bone-in chuck roast
7 ounce can diced green chiles
3 tablespoons chili powder
1 teaspoon oregano
4 cloves garlic, minced
8 ounce can tomatoes
salt and cayenne pepper to taste

Preparation:

Place chuck roast on a sheet of aluminum foil, approximately 12 inches x 25 inches. Mix together green chilies, chili powder, oregano and minced garlic. Spread this mixture on the roast and seal the foil all around.

Place in a roaster and bake at 300°F. for 4 to 4-1/2 hours. The roast should be very tender and fall apart. Discard the bone and fat.

Transfer the drippings to a large pan and stir in the canned tomatoes and shredded beef. Mix well and heat through. Add salt and cayenne pepper to taste.

Serve on flour tortillas topped with your choice of condiments, including tomatoes, cheese, lettuce, sour cream, guacamole, etc.



Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.



Easy Pork Chops with Dill

Ingredients

(4 servings)

8 Boneless pork chops; lean
(thick ones)
3 tb Dried dillweed
3 tb Spicy mustard; or dijon
4 tb Dark brown sugar
3/4 c White wine
Large Lemon; sliced


Instructions

Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off.



Easy Beef Bake

Ingredients

(2 servings)

1 pk Onion and mushroom or beef
Flavor mushroom soup mix
1/4 c Water
1 lb Ground beef
1/2 c Soft bread crumbs
1/4 c Ketchup
1 md Egg
3 c Hot mashed potatoes
Shredded Cheddar cheese


Instructions

Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes.



Easy Honey-Dijon Chicken

4 boneless chicken breast halves, without skin
1 c. fine unseasoned dry breadcrumbs
1 tsp. plus 2 T. Dijon mustard, divided
3 T. honey (a light one, like wildflower)
2 T. butter (not margarine)

Flatten chicken breast halves to about ¼" thickness. In a shallow bowl or pie plate, combine breadcrumbs and 1 tsp. mustard. In another shallow bowl, combine honey and remaining 2 T. mustard. Dip chicken in the honey-mustard mixture, then coat with crumbs. In a nonstick skillet over medium heat, melt butter; cook chicken for about 4 to 5 minutes on each side, until lightly browned and juices run clear.

Serves 4