I believe I got this recipe from my sister Janeen. Ingredients:
2 lb. potatoes peeled and sliced thin
2 tblsp. butter
2 tblsp. flour
1 medium shallot
2 cloves garlic
1/2 cup heavy cream
1-1/2 cup Gruyere divided into 2 portions
1 tsp. salt
1/2 tsp. black pepper
3/4 cup beef stock
Pre-heat oven to 350. In sauce pan on stove melt butter, add flour, garlic, shallots, rosemary, pepper, stock, salt, cream but do NOT boil. Add the first half of the cheese. Layer potatoes in a greased baking dish. Pour mixture over the potatoes, sprinkle second portion of Gruyere on top. Bake for an hour and 30 minutes or until golden brown in places and the potatoes are done when tested with a fork.
Preheat oven to 350. Brown the pork in bacon grease, salt and pepper the meat then add in onions and bell peppers until onions are translucent. Add garlic and stir that until it is cooked. Add paprika to cover/color meat, its an eyeball thing. Truth be told its hard to add too much paprika. Add caraway seeds and bay leaves then add the sauerkraut. Bring to a low boil, cover it and cook for 5 minutes. Move to oven for 40 minutes. 10 minutes before the time is up stir in the sour cream. Serve with boiled potatoes.
My Mom, Ann Barczay Sloan, shared this recipe with me.
6 bell peppers (green, red, a mix, all OK)
1 lb. ground beef
1/4 tsp. pepper
1/4 tsp. salt
1-1/2 tsp. paprika
1/2 tsp. garlic powder
5 tblsp. cooked rice
3 tblsp. tomato sauce added to meat
1 can tomato sauce (minus the 3 tblsp. used above)
2 tsp. sugar (for sauce)
1 tsp. paprika (for sauce)
Pre-heat oven to 350 degrees. Mix the ground beef, pepper, salt, paprika, garlic powder, cooked rice and 3 tblsp. of tomato sauce in a mixing bowl. Cut the tops off of the pepper and clean out seeds and extra veins of white material to maximize the available room for stuffing.
Stuff all of your peppers and place in a baking dish.
In a sauce pan on the stove pour remaining tomato sauce, sugar and paprika and heat until very hot/steaming and then ladle or pour over the peppers carefully so that they are uniformly covered/coated.
About 15 minutes into the 30 minutes cooking time you can open the oven and baste the peppers using the sauce (see photo below) that’s forming around them. Actually you could baste as many times as you’d like and they’ll probably be even more delicious. These are done when the peppers are soft but still hold together.
NOTES: this can be served with boiled potatoes, the sauce goes great with them.
2 tbsp. harissa (I found mine at Trader Joe’s. Add more if you want it hotter)
1 cup sliced mushrooms
Pre-heat oven to 425 degrees. I have a large ceramic coated metal roasting pan that’s shallow. On the stovetop I add the oil oil and then brown the chicken on a low flame because I want to get them nicely cooked before I put them in the oven. After you’ve flipped and browned the 2nd side of the chicken start adding the vegetables, you might boost the flame a little. I go onions, then bell peppers, then garlic, the raisins, then balsamic vinegar, then tomato sauce, then harissa. The mushrooms I stir in right before moving the dish to the oven for 20 – 25 minutes to finish it off.
I served mine with pine nut couscous but it would go great with linguini or other pasta.
Notes: you could easily add more garlic! Tastes even better the next day, reheats well in the microwave.
one whole chicken, washed in warm water and dried with paper towel
2 chipotle peppers in adobo sauce, cut into small pieces
2 tblsp. brown sugar
I like to fill the chicken with warm water and let it sit in there for 30 seconds and I do this twice while washing the chicken in order to try to warm it up to room temperature before cooking.
In a metal bowl I added the oil, Chef Merito Steak and Meat Seasoning, lime juice, garlic and cut up chipotles. This is the marinade that I coat it with.
So I hold the chicken upside down and pour in ALL of the marinade mix to the main body cavity while holding the neck cavity closed and swish it around the inside of the chicken to coat it. Then I pour it out into the bowl and coat the exterior of the chicken, on a vertical roaster, and paint it on with a brush for the first coat.
Cook for 30 minutes at 425 degrees, pull out and do the second coat of marinade, put back in for 15 more minutes but now at 375 degrees. Now take it out again (after the 15 minutes), add 2 tblsp. brown sugar and some of the drippings from the catch pan of the vertical roaster to what remains of the marinade and do the glazing stage for the final 15 minutes.
Next time I’m going to add Mexican oregano and ground cumin. My goal is to match (or surpass!?!) the chicken from El Toro Bravo here in Costa Mesa.
This is a great, mildly spicy dish depending upon the close adherence to using LESS chili powder and mild Anaheim chiles. Stray away from this at the risk of your taste buds.
3 tbsp. tomato paste
2 tbsp Greek-style yogurt
1.5 tsp. Garam Masala (a mix your can buy)
1 tsp. chili powder (insane, use ONLY 1/4 tsp.)
1 tsp. garlic pulp
2 tbsp. mango chutney
4 tbsp. oil
1.5 lb. chicken
2/3 cup water
2 fresh green chilies, chopped (use Anaheims, mild enough to eat)
2 tbsp. cilantro
2 tbsp. light cream (use half and half)
Blend together the tomato puree, yogurt, garam masala, chili powder, garlic, mango chutney, salt in a medium mixing bowl.
Heat oil in a deep round bottomed frying pan (we use American wok, teflon w/ handle)
Add chicken pieces stir until coated; add water to thin the sauce slightly; continue cooking for 5 – 7 minutes or until chicken is tender (don’t overcook, undercook and let heat continue to cook, sauce super-retains heat).
Lower heat slightly and pour spice mix in bring to boil for about 2 minutes, stirring occasionally (important to cook/meld flavors here)
Finally add the fresh chilies, cilantro and cream for a further 2 minutes until the chicken is cooked through.
Serve with Basmati rice and naan if you can find it. Trader Joe’s has a great frozen naan that heats in your toaster oven.