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Dumonty’s Niche

Cooking and Recipe Links

Links to Recipe pages or sites that just keep on accumulating!
 
Arielle’s Recipes Archives:Portugese
Chicken Recipes from CHEF DE CUISINE
Fireless Cooking
kasha recipe from FatFree.com
Top 100 Recipe Sites

Red Beans and Rice 1

With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.”

Original recipe yield: 4 to 6 servings.
 
  • 1 (14 ounce) package boil in bag rice
  • 1 1/2 pounds lean ground beef
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (24 ounce) jar picante sauce 
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 12 ounces shredded sharp Cheddar cheese
  •  
  1. Cook the rice according to package directions.
  2. Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.


Black Bean Pot Luck

Delicious!

  • 2 cups dry black beans, soaked overnight
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 cup white cooking wine
  • 1/4 cup distilled white vinegar
  • 1/4 cup olive oil
  •  
  1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don’t dry out or scorch.
  2. When beans are cooked, stir in wine, vinegar and oil.


Yummy Black Beans

  • This is Soooo Good!  I like it even better with Sweet Potatoes.
  •  
  • 3 (15 ounce) cans black beans, rinsed and drained
  • 1 (16 ounce) can diced tomatoes
  • 1/4 cup butter
  • 1 1/4 cups chopped onion
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups beef broth
  • 1 (15 ounce) can pumpkin puree
  • 1/2 pound cubed cooked ham
  • 3 tablespoons sherry vinegar
  •  

  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  2.  
  3. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened.
  4.  
  5.  Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.


Chicken Broccoli Casserole

Very Tasty.  Always a Favorite.  Unbelievably Easy.
 
  • 4—5 Chicken Breasts
  • 1—2 Can Broccoli Soup
  • 6—8 Slices of Swiss Cheese
  • 4 cups Bread Crumbs
  •  
  • Butterfly Chicken Breasts, put on bottom of casserole dish. Pour broccoli soup over chicken. Top with Swiss cheese and sprinkle with bread crumbs.

 

Beef Stew

Beef Stew is always welcome on a winter day. 
 
  • 2 Lbs. Chuck Roast—Cubed about the size of a 50 cent piece.
  • 2 Onions
  • 1 Bag Baby Carrots
  • Frozen Corn, Green Beans, Peas
  • 3-4 Potatoes
  • Beef Base
  • Demi Glaze
  • Pepper
  • ½ stick Butter
  • Diced Tomatoes
  • Tomato Paste
  •  
 Chop Onions. Cube Beef. Brown beef in butter. When brown, add onions, carrots celery. Cook till onions are transluscent, about 5 minutes. Add about 2 quarts water along with 1/3 jar beef base. Cover and bring to boil. Turn heat down and simmer for about 11/2 to 2 hours till beef is fork tender. Add about 1 tablespoon demiglaze.
 
 To make roux:
 
Melt one stick of butter.
Add 1 cup Flour.
Cook, stirring, for a few minutes.
Add to stew pot ¼ the amount at a time till you get your desired consistency.
Add Tomato Paste.

 

Birthday Cake

  • This was the Traditional Cake for everyone’s birthday.
  •  
  • 1 Yellow Cake Mix
  • 4 eggs
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon almond Extract
  • 1/3 cup oil
  • 1/3 cup Orange Juice
  • 1/3 cup Water
  • 6 oz. Chocolate Syrup
  • 1 package Pistachio Pudding
  • 1 Angel Food Cake Pan Buttered and Floured
  • 1 Can Chocolate Frosting
  •  
  • Combine all the dry ingredients in mixing bowl. Add the other ingredients except chocolate syrup.
  • Mix on low speed until combined. Turn mixer on medium for two minutes. Scrape sides of bowl – mix another minute.
  • Pour ¾ of the batter in cake pan. Add chocolate syrup to remaining mixture.
  • Fold together.
  • Pour over green mix. Add nuts and chocolate chips over top of cake mix.
  • Do Not stir green and chocolate together.
  •  
  • Place in preheated 350 oven. Bake approx. 1 hour.
  • Test: Dry toothpick in cake. If it comes out wet, give another 10 minutes or so.

Another Recipe

Chicken Tortellini

¼ Stick Butter
2 Chicken Breasts
2 Packs of tri-color Cheese Tortellini
1 Double package Hidden Valley Ranch Dressing Mix
½ cup Basil
Black Pepper to taste
1/3 cup Garlic powder
½ cup Fresh Dill
1/3 jar Mayonaise
1/3 jar Sour Cream
2 sticks Celery – Chopped fine
½ Red Onion—Chopped fine
1 head Broccoli—Steamed

Saute chicken till done. Boil Tortellini till done.

White Heat Chile

  • 3 Whole Chicken breasts (Skinned and Deboned)
  • 1 Medium white Onion
  • 2 green Bell Peppers
  • 1 Red Bell Pepper
  • stick Butter
  • Sautee together with:
  • cup Chile Powder
  • 1/3 cup Coriander (ground)
  • 1/3 cup Cumin
  • 2 Tablespoons Cayenne
  • 2 Jalapenos
  • cup Red Hot Sauce=20
  • cup Basil
  • 1/3 cup granulated Garlic
  • to  small jar Salsa, Medium heat

Add:

  • 2 cans Shoepeg Corn (white)
  • 2 cans Cannellinni beans (white) Bush=92s are best

Simmer =1 hour

Most Excellent Chilie

=0D=0A
White Heat

3 Whole Chicken breasts (Skinned and Deboned)

1 Medium white Onion

2 green Bell Peppers

1 Red Bell Pepper

=BD stick Butter

Sautee together with:

=BC cup Chile Powder

1/3 cup Coriander (ground)

1/3 cup Cumin

2 Tablespoons Cayenne

2 Jalapenos

=BD cup Red Hot Sauce=20

=BC cup Basil

1/3 cup granulated Garlic

=BD to =BE small jar Salsa, Medium heat

Add:

2 cans Shoepeg Corn (white)

2 cans Cannellinni beans (white) Bush=92s are best

Simmer =BD hour

Most Excellent Chilie







  • 3 Whole Chicken breasts (Skinned and Deboned)
  • 1 Medium white Onion
  • 2 green Bell Peppers
  • 1 Red Bell Pepper
  • ½ stick Butter

Sautee together with:

  • ¼ cup Chile Powder
  • 1/3 cup Coriander (ground)
  • 1/3 cup Cumin
  • 2 Tablespoons Cayenne
  • 2 Jalapenos
  • ½ cup Red Hot Sauce 
  • ¼ cup Basil
  • 1/3 cup granulated Garlic
  • ½ to ¾ small jar Salsa, Medium heat

Add:

  • 2 cans Shoepeg Corn (white)
  • 2 cans Cannellinni beans (white) Bush’s are best

Simmer ½ hour

 

 


WHITE Bean Chili

 

3 Whole Chicken breasts (Skinned and Deboned)
1 Medium white Onion
2 green Bell Peppers
1 Red Bell Pepper
=BD stick Butter

Sautee together with:

=BC cup Chile Powder
1/3 cup Coriander (ground)
1/3 cup Cumin
2 Tablespoons Cayenne
2 Jalapenos
=BD cup Red Hot Sauce=20
=BC cup Basil
1/3 cup granulated Garlic
=BD to =BE small jar Salsa, Medium heat

Add:

2 cans Shoepeg Corn (white)
2 cans Cannellinni beans (white) Bush=92s are best

Simmer =BD hour

A Great Chili Recipe

 

3 Whole Chicken breasts (Skinned and Deboned)
1 Medium white Onion
2 green Bell Peppers
1 Red Bell Pepper
=BD stick Butter

Sautee together with:

=BC cup Chile Powder
1/3 cup Coriander (ground)
1/3 cup Cumin
2 Tablespoons Cayenne
2 Jalapenos
=BD cup Red Hot Sauce=20
=BC cup Basil
1/3 cup granulated Garlic
=BD to =BE small jar Salsa, Medium heat

Add:

2 cans Shoepeg Corn (white)
2 cans Cannellinni beans (white) Bush=92s are best

Simmer =BD hour