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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Posole
Categories: Mexican Soups Vegetables Meats
Servings: 6
1/4 c Vegetable Oil
1 ea Clove Garlic; Finely Chopped
1/2 lb Pork; Boneless Shoulder, *
1/4 c Flour; Unbleached
1/2 c Onion; Chopped, 1 Medium
15 oz Pinto Beans; Drained, 1 cn
30 oz Hominy; Drained, 1 cn
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Green Chiles; Chopped
1 T Red Chiles; Ground
3 c Chicken Broth
1 t Salt
1/4 t Pepper
1 1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 small
1/4 c Cilantro; Fresh, Snipped
1 x Lime Wedges
1 x Tortilla Chips
This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.
--------------------------------------------------------------------------
* Pork should be cut into 1/2-inch cubes.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with
flour. Cook and stir pork in oil over medium heat until brown; remove
pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the
same saucepan until tender. Stir in beans, hominy, carrot, celery, green
chiles, ground red chiles, and broth. Heat to boiling; reduce heat.
Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable
mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime
wedges and tortilla chips.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Southwest Black Bean Soup
Categories: Soups Meats Vegetables Mexican
Servings: 8
1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *
----------------------------QUICK CREME FRAICHE----------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
---------------------------------GARNISHES---------------------------------
1 x Red Bell Pepper; Chopped
* Chipotle Chile should be one that has been canned in Adobo Sauce.
--------------------------------------------------------------------------
Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper.
QUICK CREME FRAICHE:
Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Tortilla Soup
Categories: Soups Poultry Mexican Vegetables
Servings: 6
1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
---------------------------------GARNISHES---------------------------------
1 x Avocado Slices
1 x Cheese; ***
* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
--------------------------------------------------------------------------
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Butternut Squash Soup
Categories: Soups Mexican Vegetables Fruits
Servings: 6
1/2 c Onion; Chopped, 1 Medium
2 T Butter Or Margarine
2 c Chicken Broth
1 lb Butternut Squash; *
2 ea Pears; Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
---------------------------------GARNISHES---------------------------------
1 ea Pear; Unpared, Sliced
1/2 c Pecans; Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
--------------------------------------------------------------------------
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir
in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until squash
is tender, 10 to 15 minutes. Pour about half of the soup into food
processor workbowl fitted with steel blade or into blender container;
cover and process until smooth. Repeat with remaining soup. Return to
Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
Serve with sliced pear and pecans.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Beer Soup With Cheese
Categories: Soups Cheese Mexican Vegetables
Servings: 4
1/2 c Onion; Chopped, 1 Medium
2 T Margarine Or Butter
12 oz Beer; Any Brand, 1 Btl/can
1/2 c Carrot; Finely Chopped
1/2 c Celery; Finely Chopped
2 c Chicken Broth
1 t Salt
1 t Cumin; Ground
1/4 t Nutmeg; Ground
1 x Cloves; Ground, Dash of
1 x Pepper; Dash Of
1 c Dairy Sour Cream
----------------------------------GARNISH----------------------------------
1 c Cheese; *
* Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz)
--------------------------------------------------------------------------
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in
beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer
10 minutes. Stir in remaining ingredients except sour cream and cheese.
Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove
from heat; stir in sour cream. Sprinkle with cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shrimp Soup
Categories: Seafood Soups
Servings: 4
------------------------------------SOUP------------------------------------
1/2 lb Raw Shrimp; *
4 c Chicken Broth
1/2 t Salt
1/8 t Saffron; Ground
1 x Pepper; Dash Of
1 T Cold Water
1 t Cornstarch
1/2 c Half & Half
1/4 c Parsley; Snipped
1/4 c Caesera Sauce; Below
-------------------------------CAESERA SAUCE-------------------------------
1 1/2 c Tomatoes;Finely Chopped
1/2 c Onion; Chopped, 1 Med
1 ea Clove Garlic; Sm., Fine Chop
1 ea Jalapeno Chile; Canned, **
1/2 t Jalapeno Chile Liquid;Canned
1 T Cilantro; Fresh,Fine Snipped
1 T Lemon Juice
1/2 t Oregano Leaves; Dried
1 1/2 t Vegetable Oil.
* Shrimp should be deveined and shelled and coarsely chopped.
** Jalapeno Pepper should be seeded and finely chopped.
--------------------------------------------------------------------------
SOUP:
Place shrimp, 1 cup of the broth and the Casera Sauce in blender
container. Cover and blend on high speed until smooth. Heat shrimp
mixture, remaining broth, the salt, saffron and pepper to boiling in
3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture.
Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove
from heat; stir in half and half. Sprinkle with parsley.
CASERA SAUCE:
Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to
7 days.
NOTE:
Use leftover Casera Sauce for spicing soups to saucing seafood. Casera
Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Spinach And Potato Soup
Categories: Vegetables Soups Meats Mexican
Servings: 6
2 ea Bacon; Slices, Cut Up
1/2 c Onion; Chopped, 1 Medium
2 c Chicken Broth
2 c Potatoes; Diced
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c White Wine; Dry
1 1/2 t Thyme Leaves;Fresh,Snipped *
1 1/2 t Sage Leaves;Fresh,Snipped **
1/2 t Pepper
2 lb Spinach; Fresh, Chopped
2 c Milk
1/2 c Parsley; Snipped
1/4 lb Chorizo Sausage Links; ***
* Or you can use 1/2 t Dried Thyme Leaves, crumbled.
** Or you can use 1/2 t Dried Sage Leaves, crumbled.
*** Chorizo sausage links should be cooked and sliced.
--------------------------------------------------------------------------
Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with
slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in
fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt,
thyme, sage and pepper. Heat until boiling; reduce heat. Cover and
simmer for 30 minutes. Stir in half of the spinach and cook for 2
minutes. Stir in remaining spinach; cover and cook until spinach is just
wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until
hot. Serve with sausage.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tortilla Dumpling Soup
Categories: Soups Mexican
Servings: 8
1/4 c Casera Sauce; *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix;
1/2 t Baking Powder
1/2 t Red Chiles; Ground
1/4 t Salt
2 T Onion; Chopped
1 T Parsley; Snipped
1 ea Egg; Large
2 T Milk
* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
--------------------------------------------------------------------------
Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix
remining ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture. Cover and cook over
medium heat 15 minutes. Sprinkle with chopped green onion, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Zucchini Soup
Categories: Vegetables Soups Mexican Cheese
Servings: 4
1/4 c Onion; Chopped, 1 Small
1 T Margarine Or Butter
2 c Chicken Broth
2 T Green Chiles; Canned, *
1/2 t Salt
1/8 t Pepper
2 ea Zucchini; Small, Chopped
8 3/4 oz Whole Kernel Corn; Drained
1 c Milk
2 oz Cheese; Monterey Jack, **
---------------------------------GARNISHES---------------------------------
1 x Nutmeg; Ground
1 x Parsley; Snipped
* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
--------------------------------------------------------------------------
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Garlic Soup
Categories: Vegetables Soups Mexican
Servings: 8
3 ea Cloves Garlic; Crushed
2 T Vegetable Oil
2 ea White Bread; Slices, *
4 c Chicken Broth
1/2 t Salt
1/4 t Pepper
1 ea Egg; Large, Slightly Beaten
* Bread should be cut into small pieces.
--------------------------------------------------------------------------
Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in
bread; cook and stir until light brown. Stir in broth, salt and pepper.
Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at
least half of the hot mixture gradually into egg. Stir back into hot
mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped
parsley, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: White Bean Chili
Categories: Vegetables Chili Mexican Poultry
Servings: 6
1 c Onion; Chopped, 1 Large
1 ea Clove Garlic; Finely Chopped
1/4 c Margarine Or Butter
4 c Chicken; Cooked, *
3 c Chicken Broth
2 T Cilantro; Fresh, Snipped
1 T Basil Leaves; Dried
2 t Red Chiles; Ground
1/4 t Cloves; Ground
32 oz Great Northern Beans; 2 Cans
---------------------------------GARNISHES---------------------------------
3/4 c Tomato; Chopped, 1 Medium
1 x Blue Or Yellow Corn Tortilla
1 x Chips.
* Chicken should be cut into 1/2-inch Cubes.
--------------------------------------------------------------------------
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1
hour, stirring occasionally. Sterve with tomato and tortilla chips.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Texas Red Chili
Categories: Chili Main dish Mexican Vegetables
Servings: 6
3 lb Beef Boneless Round Steak; *
1 c Onion; Finely Chopped, 1 lg
4 ea Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil
2 c Tomato Puree
2 T Red Chiles; Ground, To Taste
1 t Cumin Seed; Ground
1 t Coriander; Ground
4 ea Anaheim Chiles; **
4 ea Jalapeno Chiles; **
---------------------------------GARNISHES---------------------------------
1 x Cheddar Cheese; Shredded
1 x Flour Tortillas
1 x Pinto Beans; Cooked
* Round Steak should be cut into 1-inch cubes.
** Peppers should be seeded and chopped.
--------------------------------------------------------------------------
Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is
brown. Stir in remaining ingredients except cheese, tortillas and beans.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,
until beef is tender, about 2 hours. Serve with cheese, tortillas, and
beans.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Green Chile Stew
Categories: Stews Vegetables Mexican
Servings: 4
3 lb Lamb; Boneless Shoulder
1 c Onion; Chopped, 1 Large
3 ea Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil
2 c Chicken Broth
1 t Salt
1 t Juniper Berries;Crushed, Dry
3/4 t Pepper
1 T Unbleached Flour
1/4 c Water
4 ea Poblano Chiles; Medium, *
2 T Lemon Peel; Finely Shredded
* Poblano Chiles should be roasted and peeled, (See Sowest1), and
seeded then cut them into 2 X 1/4-inch strips.
--------------------------------------------------------------------------
Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and
stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
longer pink; drain. Stir in broth, salt, juniper berries and pepper.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,
until lamb is tender, about 1 hour. Shake flour and water in a tightly
covered container; stir into lamb mixture. Boil and stir 1 minute. Stir
in chiles. Sprinkle each serving with lemon peel.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pork Stew With Corn Bread Topping
Categories: Vegetables Stews Mexican
Servings: 8
1 ea Red Bell Pepper; Small
1 ea Yellow Bell Pepper; Small
1 lb Pork; Boneless Loin, *
1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large
2 ea Cloves Garlic;Finely Chopped
1 c Beef Broth
1 T Basil Leaves; Dried
1 T Cilantro Leaves; Dried
2 t Red Chiles; Ground
1 c Corn; Whole Kernel
1 c Tomato; Chopped, 1 Medium
1 ea Squash; Small, **
2 1/4 oz Sliced Ripe Olives; Drained
-----------------------------CORN BREAD TOPPING-----------------------------
1 1/2 c Cornmeal; Yellow
1/2 c Unbleached Flour
1 c Dairy Sour Cream
2/3 c Milk
1/4 c Vegetable Oil
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 ea Egg; Large
----------------------------------GARNISH----------------------------------
1 x Fresh Tomato Salsa; ***
* Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch
cubes (about 1 cup).
*** See Sowest1 for recipe.
--------------------------------------------------------------------------
Seed peppers and cut 5 thin slices from each pepper and reserve. Chop
remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion
and garlic in 4-quart Dutch oven over medium heat, stirring occasionally,
until pork is no longer pink; drain. Stir in chopped bell peppers, broth,
basil, cilantro and ground red chiles. Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato,
squash and olives into meat mixture; cook another 15 minutes. Heat oven
to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into
ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow
casserole. Pour Corn Bread Topping over meat mixture; carefully spread to
cover, sealing to edge of dish. Arrange reserved bell pepper slices on
top. Bake until topping is golden brown, 15 to 20 minutes. Serve with
Fresh Tomato Salsa.
CORN BREAD TOPPING:
Mix all ingredients; beat vigorously for 30 seconds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Beef And Tequila Stew
Categories: Stews Vegetables Meats Mexican
Servings: 6
2 lb Meat; *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 ea Bacon; Slices, Cut Up
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 T Cilantro; Fresh, Snipped
1 1/2 t Salt
15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium
2 ea Cloves Garlic;Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
cubes.
--------------------------------------------------------------------------
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to boiling;
reduce heat. Cover and simmer until beef is tender, about 1 hour.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Baja Seafood Stew
Categories: Stews Seafood Vegetables Fish
Servings: 6
1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 T Orange Peel; Grated
1 1/2 c Orange Juice
1 T Sugar
1 T Cilantro; Fresh, Snipped
1 t Basil Leaves; Dried
1 t Salt
1/2 t Pepper
1/2 t Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 ea Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half.
** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces.
*** Crabmeat should be thawed, drained and cartilage removed.
--------------------------------------------------------------------------
Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that
have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to
boiling; reduce heat. Cover and simmer until shrimp are pink and fish
flakes easily with fork, 4 to 5 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Zuni Vegetable Stew
Categories: Vegetables Stews Mexican
Servings: 6
3/4 c Onion; Chopped
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 ea Red Bell Pepper; Large, *
2 ea Chiles; Medium Size, **
1 ea Jalapeno Chile; Seed & Chop
1 c Squash; Cubed ***
29 oz Chicken Broth; 2 cans
1/2 t Salt
1/2 t Pepper
1/2 t Coriander; Ground
1 c Zucchini; Thinly Sliced
1 c Yellow Squash; Thinly Sliced
17 oz Whole Kernel Corn; Drained
16 oz Pinto Beans; Drained, 1 can
* Bell pepper should be seeded and cut into 2 X 1/4-inch strips.
** Chiles should be either poblano or Anaheim and should be seeded and
cut into 2 X 1/2-inch strips.
*** Use either hubbard or acorn squash. (about 1/2 pound)
--------------------------------------------------------------------------
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium
heat until onion is tender. Stir in bell pepper, poblano and jalapeno
chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper
and coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook
uncovered, stirring occasionally, until zucchini is tender, about 10
minutes.
-----------------------------------------------------------------------------