Week 15 Recipes

Beer Cheese Soup serve with crusty bread
Serves 6
Ingredients
1/2 cup Butter
1/4 cup Onion chopped
1 cup Flour
4 cup Chicken broth
1 1/2 cup Cream
16 ounces Cheese Whiz
6 ounces Beer
1 tablespoon Worcestershire sauce
  
Instructions
Melt butter and saute onions. Add flour, mix until completely blended. Heat on low for 5 mins, stirring occasionally. Add broth and cream. Mix until thick and smooth. Add Cheese Whiz. Mix until cheese is melted and soup is smooth. Add beer and worcestershire sauce. Simmer 15 mins, stirring constantly. Serve hot with croutons.
Source:  My sister


Chicken Pot Pie serve with a garden salad
Yields 6 servings
Ingredients
1 package Pillsbury refrigerated pie crust (or make your own)
1/3 cup Butter
1 small Onion chopped
1/3 cup Flour
Salt & pepper
1 1/2 cups Chicken or beef broth
2/3 cup Milk
1/2 pound Chicken or beef cut up
2 cups Mixed vegetables

 
Instructions
Preheat oven to 425°. Melt margarine over medium heat and add onions; saute. Stir in flour, salt & pepper. Stir in broth and milk. Cook till bubbly and thick. Add meat and veggies. Spoon into crust and top with second crust. Seal edges and cut into slits. Bake 30 min. or until golden brown. Let stand for 5 mins.
Source:  A Friend


Italian Shredded Beef Sandwiches serve with potato salad
Yields 12 servings
Ingredients
5 pounds Chuck roast
3 cup Water
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1 pkg Good Seasonings Italian salad dressing mix
 Sandwich Buns
 
Instructions
Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred. Return shredded meat to broth and cook until heated through.
Use a slotted spoon to serve meat on large buns or rolls.
Source:  unknown

Pasta Primavera serve with garlic bread
Yields 4 servings
Ingredients
6 tablespoon(s) olive oil divided
1 1/2 cup(s) plum tomatoes chopped, peeled, and seeded (or whole canned San Marzano tomato
2 clove(s) garlic divided, minced
Salt
2 cup(s) porcini or button mushrooms roughly chopped
Pepper
1 cup(s) asparagus tips blanched in boiling salted water for 4 minutes
1 cup(s) broccoli florets blanched in boiling salted water for 4 minutes
1 medium zucchini quartered, cut into 1-inch lengths, and blanched in boiling sal
1/2 cup(s) frozen peas thawed in boiling salted water
1 cup(s) heavy cream
2/3 cup(s) Parmigiano-Reggiano plus additional for garnish
2 tablespoon(s) butter
1 pound(s) spaghetti
1/2 cup(s) pine nuts lightly toasted
2 tablespoon(s) basil cut into chiffonade

 
Instructions
1.Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2.Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3.Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4.Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5.To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated  cheese.
Source:  Le Cirque


Peking Pork with Sweet and Sour serve with rice
Yields 4 servings
Ingredients
1 -1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves
Steamed rice

 
Instructions
1.In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.
2.In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
3.Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
4.In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.
5.Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
6.Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.