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Recipes
Old-Fashioned Pot Roast Recipe
By mkuchel
Cut roast in half; brown in a Dutch oven in oil on all sides
- 1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
- 1 tablespoon vegetable oil
- 1 teaspoon pepper
- 2 medium carrots, grated
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 1/4 cup red wine or beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon each dried basil, marjoram, oregano and thyme
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Beef Burgundy Recipe
By mkuchel
In a 5-qt. slow cooker, combine the first 10 ingredients
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 pound whole fresh mushrooms, halved
- 4 medium carrots, chopped
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1 large onion, cut into thin wedges
- 1/2 cup Burgundy wine or beef broth
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Hot cooked egg noodles
Mexican Rice
By mkuchel
Heat oil in a large skillet over medium heat
- 2 Tablespoons Canola Oil
- 1/2 whole Large Onion, Chopped
- 2 cups Long Grain Rice
- 3 cloves Garlic, Minced
- 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
- 1 can (14 1/2 oz. size) Whole Tomatoes
- 2 cups Low Sodium Chicken Broth (more If Needed)
- 1 teaspoon Cumin (more To Taste)
- 1 teaspoon Kosher Salt
- Fresh Cilantro, Chopped
PORK TACOS
By mkuchel
Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in ...
- 1 cup pineapple juice
- 1/4 cup vegetable oil, plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion, 1/4-inch dice
- 1 fresh pineapple, peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese, crumbled, for serving
- Salsa, for serving
Maple-Bacon Popcorn
By mkuchel
Cook the bacon in a large nonstick skillet over medium heat until crisp
- 12 slices bacon (about 8 ounces)
- Vegetable oil, as needed
- 3/4 cup popcorn kernels
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons pure maple syrup
- Kosher salt
Vegetable Dumplings with Soy Dipping Sauce
By mkuchel
Kick off Wonton Week with our baked version of vegetable dumplings – they’re packed with cabbage and carrot...
- 2 spray(s) cooking spray
- 2 tsp olive oil
- 1 1/2 cup(s) green cabbage, shredded, or cole slaw mix (shredded green cabbage and carrots)
- 1/2 cup(s) carrot(s), shredded
- 2 clove(s) (medium) garlic clove(s), minced
- 2 medium scallion(s), minced, divided
- 2 tsp low-sodium soy sauce
- 24 item(s) wonton wrapper(s), half of a 12 oz package
- 1/4 cup(s) low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp Chinese five spice (may be added)
Chicken with Vegetables Recipe
By mkuchel
Place mushrooms and chicken in a 3-qt
- 1 cup sliced fresh mushrooms
- 4 chicken drumsticks, skin removed
- 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
- 4 celery ribs, sliced
- 1 cup sliced zucchini
- 1 cup sliced carrots
- 1 medium onion, sliced
- 1 cup tomato juice
- 1/2 cup chicken broth
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- Pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Hot cooked rice
Ham Carbonara
By mkuchel
Bring a large saucepan of salted water to a boil
- Salt
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 2 cloves garlic, grated
- 1 pound spaghetti
- 8 to 10 ounces country ham, cut into small dice, recipe follows (see Cook's Note)
- 2 cups freshly grated Parmesan
- 1 cup heavy cream
- 4 large eggs
- Freshly ground black pepper
- One 18- to 20-pound smoked ham, water added, ham hock removed
- One 16-ounce box light brown sugar
- 1 cup (one 8-ounce jar) clover honey
Beef Pot Pies
By mkuchel
Melt the butter with the olive oil in a heavy pot
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 2 pounds beef stew meat (sirloin cut into cubes)
- 1 1/2 cups diced carrots (1/2-inch dice)
- 1 1/2 cups diced celery (1/2-inch dice)
- 2 shallots, minced
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour, plus more for flouring
- 1 pound cremini or white button mushrooms
- 1/2 cup red wine
- 1/2 can beef broth
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
- 4 slices crisp-cooked bacon, chopped
- 1 tablespoon chopped fresh parsley
- 1 large egg
Grilled Romaine Salad with a Parmesan
By mkuchel
Simply cut the Romaine hearts in half lengthwise, keep the end in tact so it stays together
- 1 bag of romaine hearts cut lengthwise in half.
- 1/2 cup olive oil
- Salt and pepper
- 1/2 cup Parmesan
- 1/4 cup dried Italian bread crumbs
- A nice Balsamic dressing or your favorite dressing