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Recipes
Braised Pork Chops and Potatoes
By kstetler
Arrange chops and potatoes in a shallow roasting pan
- 6 1-inch thick pork chops
- 6 medium potatoes, peeled
- 6 thin slices lemon
- Onion salt
- 1 tsp dried sage
- 1 8-oz can tomato sauce
Tuna Mac Salad
By kstetler
In a large bowl, mix up mayonnaise, sour cream, mustard, salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp mustard
- 1/4 to 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large oranges, peeled and cut into bite-size pieces
- 2 6.5-oz cans tuna, drained and flaked
- 2 cups cooked macaroni, drained and cooled
- 1/2 cup diced celery
- 1/4 cup finely chopped green onion
Tuna Bean Salad
By kstetler
Place all ingredients in large bowl, toss to combine
- 1 16-oz can cannellini beans, drained and rinsed
- 2 6.5-oz cans tuna, drained and flaked
- 3 plum tomatoes, chopped
- 1 green onion, chopped
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 1 clove garlic, crushed
- 1/2 tsp dried oregano
- 2 Tbsp chopped parsley
- Salt and pepper to taste
Winter Pot Roast
By kstetler
Heat olive oil in dutch oven over medium heat
- 1/4 cup olive oil
- 1 beef rump roast, 4 to 4 1/2 lbs
- Salt and pepper
- 2 large onions, minced
- 4 large cloves garlic, minced
- 2 tsp anchovy paste
- 1/4 cup packed light brown sugar
- 2 1/2 cups beef broth
- 1 cup fruity red wine (zinfandel or beaujolais)
- 1/2 cup black olives, coarsely chopped
- 1/2 cup stuffed olives, halved
- 2 Tbsp capers
- 1/2 cup dried apricots
- 1/2 cup whole pitted prunes
- 1/2 cup figs, cut in half lengthwise
- Grated zest of 1 lemon
- 2 Tbsp lemon juice
- 1 Tbsp dried oregano
Rice Custard
By kstetler
In a large saucepan combine milk and rice
- 1 quart milk
- 1/4 cup rice
- 2 eggs
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup raisins
- 1 Tbsp cinnamon
Baked Eggplant with Meat Stuffing
By kstetler
Cut eggplant in half and cook in salted water
- 1 medium eggplant
- 1 Tbsp chopped onion
- 1 Tbsp chopped green pepper
- 1 Tbsp butter
- 1/2 lb ground beef
- 1/2 cup soft breadcrumbs
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 egg, lightly beaten
Spanish Rice
By kstetler
Heat oil in a large skillet over medium heat
- 2 Tbsp oil
- 1 lb lean ground beef (or turkey or veal)
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 cup uncooked rice
- 2 tsp chili powder
- 1 1/2 cups water
- 1 tsp seasoned salt
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 8-oz can tomato sauce
- 1 14.5-oz can tomatoes, drained and chopped
Beef Stew Provencal
By kstetler
Mince together parsley, garlic, and pepper
- 1/3 cup parsley
- 2 cloves garlic
- Freshly ground black pepper
- 2 lbs stew beef, cut in 1 1/2" cubes
- 1 Tbsp olive oil
- 2 Tbsp flour
- 2 Tbsp brandy
- 1 1/2 cups white wine or burgundy
- 1/2 cup water
- 2 tsp tomato paste
- 1/4 tsp thyme
- 20 black and green olives, pitted
- Salt
Chicken Chili
By kstetler
Stovetop method: Place chicken, onions, and half of the broth in a stock pot
- 1 lb chicken breast, cubed
- 1 medium onion, chopped
- 1 can chicken broth
- 1 can kidney beans
- 1 can pinto beans
- 1 can garbanzo beans
- 1 can black-eyed peas
- 1 can condensed black bean soup
- 1 can diced green chiles
- 1 cup salsa
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder or 2 cloves fresh garlic
Pasta with White Clam Sauce
By kstetler
In 3 quart saucepan over medium heat cook garlic in butter and oil until golden brown
- 4 cloves garlic, chopped
- 1/2 cup butter or margarine
- 1/2 cup salad oil or olive oil
- 1 10 3/4-oz condensed chicken broth
- 1/4 cup fresh parsley, chopped
- 1 6 1/2-oz can clams, chopped or minced
- 12 oz linguine