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Recipes
Mustard Herb Beef Stew
By spietzsch
1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 1 Tbsp. snipped fresh Italian (flat-leaf) parsley
- 1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
- 1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
- 2 Tbsp. olive oil
- 1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
- 4 carrots, peeled, cut in 1-inch pieces
- 1 8-oz. pkg. cremini mushrooms, halved if large
- 8 tiny Yukon Gold potatoes, halved
- 3 Tbsp. tomato paste
- 2 Tbsp. spicy brown mustard
- 1 14-oz. can beef broth
- 1 12-oz. bottle dark porter beer or non-alcholic beer
- 1 bay leaf
- Crusty bread slices
Mustard Glazed Pork Skewers
By spietzsch
1. Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 1/2 teaspoon grated fresh ginger
- 1 small clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 2 cups peeled, cored, and chopped tart cooking apple (2 medium)
- 1/2 cup snipped dried apricots
- 1/4 cup chopped onion
- 1/2 teaspoon dried thyme, crushed
- 3 tablespoons apple juice
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 1-1/4 pounds boneless pork loin
Mexican Fondue
By spietzsch
1. In a medium saucepan cook chorizo over medium heat until browned
- 4 ounces uncooked chorizo sausage, casing removed
- 1/2 cup finely chopped yellow onion
- 1 to 3 teaspoons minced canned chipotle peppers in adobo sauce
- 1 clove garlic, minced
- 1 cup Lager beer or chicken broth
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
- 1 tablespoon cornstarch
- Dippers, such as tortilla chips, cooked chicken chunks, toasted French bread cubes,** and assorted vegetable chunks (sweet peppers, zucchini, yellow squash, broccoli, and cherry tomatoes)
Mini Molten Chocolate Cakes
By spietzsch
1. In heavy saucepan combine butter and chopped chocolate; melt over low heat, stirring constantly
- 3/4 cup butter
- 6 ounces semisweet chocolate, chopped
- Granulated sugar
- 3 eggs
- 3 egg yolks
- 1/3 cup sifted powdered sugar
- 1-1/2 teaspoons vanilla
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 recipe Mocha Cream (see recipe below)
- Chocolate spiral garnishes (optional)
- Fresh raspberries
24-hour Chicken Fiesta Salad
By spietzsch
1. Place the lettuce in a large (2-quart) salad bowl
- 4 cups torn iceberg, Boston, or Bibb lettuce
- 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
- 1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
- 8 ounces chopped cooked chicken or turkey (about 1-1/2 cups)
- 2 small tomatoes, cut into thin wedges
- 1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
- 1/2 cup sliced pitted ripe olives (optional)
- 1 recipe Chile Dressing
- 3/4 cup crushed tortilla chips (optional)
Salad w/ Warm Goat Cheese
By spietzsch
1. Preheat oven to 450 degrees F
- 3 or 4 fresh small goat cheeses (crottins)
- 8 slices country white bread
- Good olive oil
- Salad greens for 4 salads
- Green Salad Vinaigrette (recipe below)
- Kosher salt
- Freshly ground black pepper
Mac & Cheese Spaghetti
By spietzsch
1. Heat oven to 425 degrees F
- 1-1/2 cups coarse white bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. butter, melted
- 1 14- to 16-pkg. dried multigrain, whole wheat, or regular spaghetti
- 1 10-oz. pkg. frozen peas (2 cups) or 2 cups fresh broccoli florets
- 2 Tbsp. butter, melted
- 1 tsp. Dijon-style mustard
- 8 oz. sharp cheddar cheese, finely shredded (2 cups)
- 4 oz. American cheese, shredded (1 cup)
- Shredded thinly sliced prosciutto or cooked ham (optional)
Mini Puffs with Goat Cheese and Herbs
By spietzsch
1. Preheat oven to 375F. Grease a baking sheet; set aside
- 1/4 cup water
- 1/4 cup milk
- 1/4 cup butter, cut up
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2/3 cup all-purpose flour
- 3 eggs
- 1/2 of an 8-ounce container cream cheese with chive and onion
- 3 ounces soft goat cheese (chevre)
- 2 tablespoons milk
- 1 tablespoon snipped fresh parsley
- 2 teaspoons snipped fresh dill or basil
- 1/8 teaspoon freshly ground black pepper
Feta Stuffed Chicken Breasts
By spietzsch
Directions 1. Place tomatoes in a small bowl
- 1 tablespoon snipped dried tomatoes (not oil-packed)
- 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
- 1/4 cup crumbled feta cheese (1 ounce)
- 2 tablespoons softened fat-free cream cheese (1 ounce)
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil or cooking oil
- Fresh basil sprigs (optional)
Mexican Beef and Tortillas
By spietzsch
1. Wrap tortillas in microwave-safe paper towels
- 8 6-inch corn tortillas
- 1 17-oz. pkg. refrigerated beef pot roast with juices
- 1 14-1/2-oz. can diced tomatoes with green chilies
- 1 green sweet pepper, cut into strips
- 1 lime, cut into wedges
- Dairy sour cream (optional)
- Fresh cilantro sprigs (optional)