Wednesday, March 2, 2011

Layered Hamburger Pie

Layered Hamburger Pie    
           
INGREDIENTS
1 pound Ground Beef
1 Egg
1/4 cup Dry Bread Crumbs
1 teaspoon Salt
1/2 teaspoon Basil
1/2 teaspoon Oregano
1 teaspoon Dry Mustard
1/4 teaspoon Cumin
1/8 teaspoon Garlic Powder
1 1/2 cup Sliced Potatoes
1 medium Onion Sliced Into Thin Rings
1 1/4 cup Mushrooms
1 cup Cheddar Cheese
1/2 cup Swiss Cheese
2 tablespoon Parsley     

INSTRUCTIONS
Mix beef with egg, bread crumbs, salt, herbs, mustard, cumin and garlic powder. Pat evenly into a 9" pie pan to make a crust. Fill crust with a layer of potatoes, onion and mushrooms, reserving some mushrooms to ring the pie. Cover with foil. Bake at 350°f for 1 hour or until potatoes are done. Remove from oven. Remove foil and pour off any accumulated drippings. Top with cheese, ring with reserved mushrooms and sprinkle with parsley. Return to oven just long enough to melt the cheese.

Batter Dipped Fish

The recipe I used is supposed to be a copy cat recipe of Long John Silver's fish.  This was so much better than any fish I have ever had at Long John Silver's.  We had rice pilaf with the fried fish.  The recipe for the rice pilaf I got out of The Food Processor Bible by Norene Gilletz.
Long John Silver's Batter-dipped Fish               

Ingredients
3 cups Soybean Oil
2 pound Cod Fillets (I used Tilapia fillets)
1 cup Self Rising Flour
1/3 cup Dry Mustard
1 cup Water
1 Egg
2 teaspoon Sugar
2 teaspoon Salt 


Instructions
Sift together mustard and flour. Heat oil to 400. Cut the fish into approximately 7x2" wedges. With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain.


Rice Pilaf

Ingredients
2 medium onions, cut into chunks
1 stalk celery, cut into chunks
1 red bell pepper, cut into chunks
2 Tbsp olive oil
1 1/2 cups long grain rice, rinsed and drained
3 cups chicken broth, boiling
salt and pepper to taste
1/2 tsp dried dill
1/2 tsp dried thyme
1/4 cup fresh parsley


Using the steel blade in your food processor, process onions, celery and pepper with several quick on/off pulses, until coarsely chopped.  Heat olive oil in a nonstick skillet.  Add vegetables and saute on medium heat for 2 to 3 minutes.  Add rice and cook 2 minutes longer, stirring.  Add boiling broth, salt, pepper, dill, and thyme.  Cover and simmer 20 minutes.
Using the steel blade in your food processor, process parsley until minced.  Add to rice.  Remove from heat and let stand covered for 10 minutes.  Fluff with a fork.



Generic Enchiladas with Green Rice (arroz verde)

One of my family's favorite meals is generic enchiladas.  I call then generic because we make them using frozen burritos.  This is just something I threw together one evening and the kids love it so much that we usually have it once a month for dinner.  This time around I made arroz verde to serve with the burritos.


Generic Enchiladas               

INGREDIENTS
1 large can Enchilada sauce
1 family size package El Monterey Chimichangas
1 cup Cheddar cheese shredded
Sour cream to taste       

INSTRUCTIONS
Preheat oven to 350°.
Place about 1/2 cup of the enchilada sauce in the bottom of a 9x13 pan. Place the frozen chimichangas in the pan. Pour the remaining enchilada sauce over the chimichangas. Cover the pan with aluminum foil.
Bake for 1 hour.
Remove the foil and top with the shredded cheddar cheese. Bake 15 minutes longer.
Serve with sour cream.

Yields: 6 Servings


Arroz Verde              
   
INGREDIENTS
2 Anaheim Or Poblano Chiles Roasted Peeled And Seeded 
                 (I use 2 green peppers and 1 poblano)
1/2 cup Fresh Cilantro Leaves
2 1/2 cups Chicken Stock
3 tablespoons Extra Virgin Olive Oil
1 cup Long Grain Rice Washed And Drained
1/2 Medium Onion Chopped
1 Clove Garlic Minced
to taste Salt
to taste Pepper               

INSTRUCTIONS
Place chilies, cilantro, and 1/2 cup chicken stock in a food processor and puree. Set aside. Heat the olive oil in a skillet over medium heat. Add rice and cook, stirring constantly, until slightly puffed and golden. Push rice to the side and add the onion and garlic and cook onion until soft. Add puree chili mixture and remaining chicken stock. Bring to a boil. Reduce heat, cover and simmer on low for 30 to 35 minutes, until all the chicken stock is absorbed. Add salt and pepper to taste.