Cyberchef Recipe Exchange: Main Courses
Southern "Snow Day" Chili
Ingredients
1 lb Ground Beef "Chili Ground"
˝ Medium Vidalia onion – chopped
1 16oz can of Kidney Beans – drained and rinsed
1 can 14/1/2 oz Diced Tomatoes with Mild Green Chilies
1 can 8oz tomato sauce
1/2 11oz can of Corn – drained and rinsed
1 Medium Orange Pepper – chopped fine
1 Medium Yellow Pepper – chopped fine
1 teaspoons of Corn Meal
2 tbsp Chili Powder
1 tsp Ground Cumin
1 ˝ tsp Garlic Salt
˝ tsp Oregano Leaves
Cook Ground Beef and Onion in large skillet over medium heat 5
minutes; drain.
Sauté Corn, Orange and Yellow peppers in skillet for 2 minutes
Add all ingredients into a Crock Pot, Stir, and cook on low for 3-4
hours.
Serve over Corn bread or Fritos chips. Add Cheddar Cheese, Sour Cream
and Tabasco to taste.
Double or Triple if required
Thomas Simpson, Atlanta, GA
_______________________________________________________
Butterflied Shrimp in Wine
Ingredients
1/2 cup water
1/3 cup dry vermouth
1 tsp. chicken-flavor instant bouillon
1/4 tsp. salt
1/4 tsp pepper
1 lb. large shrimp
1 egg
1/2 cup all-purpose flour
2 tsp. salad oil
2 tsp minced parsley
Lemon slices for garnish
Directions
In measuring cup, mix water, vermouth, bouillon, salt, and pepper, set aside.
Butterfly shrimp. Remove shells and cut shrimp to open, remove vein, rinse and pat dry
Beat eggs. Dip shrimp in egg, then coat with flour.
In skillet over medium heat, heat butter and salad oil unitl hot and bubbly.
Cook shrimp, half at a time, until lightly brown on each side (1-2 min.) remove to plate
as they brown.
Return shrimp to skillet, stir in vermouth mixture. Over medium heat, heat to boiling, cook about 1 min.
to blend flavors, stirring occasionally. Spoon shrimp and sauce onto platter, garnish with lemon.
Tim Davis, San Diego, CA
_______________________________________________________
SOUR CREAM ENCHILADAS
I love Mexican food. This is one of the easiest recipes I've found and
you can substitute chicken for the beef with no problem.
Yields--4 servings
Ingredients
1 diced onion
3/4 cup water
3 cans green chilies
1 carton sour cream
1 pound ground beef
8 ounce jar salsa
6 tablespoons flour
Dash of taco sauce
Dash of tabasco sauce
6 tablespoons butter
2 pounds grated cheddar cheese
1 beef bouillon cube
Flour tortillas
Directions
Preheat oven to 350 degrees.
Saute' 1/2 onion and diced chilies in butter until onion is tender.
Brown ground beef and rest of onion.
Add flour to chilies & onion mixture, stir until creamy.
Add water and bouillon cube. Mix.
Add part of sour cream. Simmer.
Drain ground beef; add salsa, taco and tabasco sauce.
Remove from heat.
Fill and wrap each tortilla.
Place in large casserole dish.
Top with rest of sour cream and cheese.
Bake for 30 minutes.
-From M. Dryke, Los Angeles, CA.
_______________________________________________________
RAGU ALLA BOLOGNESE
Yields: 6 servings
Ingredients
3 tablespoons extra virgin olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
1/2 pound pancetta, finely chopped
1 pound lean ground beef
1 pound ground pork butt
1 tablespoon tomato paste
8 cups home-made or low-sodium beef broth
2 1/2 cups whole milk
5 tablespoons butter
Kosher salt & ground black pepper
Cooked tagliatelle or pappardelle
Directions
In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions.
Cook, stirring until vegetables are lightly browned, about 6 minutes.
Add pancetta and cook, stirring 2 minutes.
Add beef and cook another 2 minutes.
Add pork and cook until meat is lightly browned, about 5 minutes.
Whisk together tomato paste and 1 cup broth. Add to meat.
Place pan over low heat so sauce just barely simmers.
When broth has evaporated, add another cup.
Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry until all broth has been added; about
3 hours.
Add milk and butter.
Continue to simmer very gently until milk is evaporated and sauce is very thick; about 1 1/4 hours.
Season to taste with salt and pepper.
Serve over tagliatelle or pappardelle.
_______________________________________
Grilled Shrimp With Oregano And
Garlic Chips
Yields: 6 servings
Ingredients 16 large shrimp, shelled, de-veined
1/2 cup olive oil 3 cloves garlic,
coarsely chopped
2 tablespoons fresh oregano
2 tablespoons fresh flat leaf parsley
1 teaspoon red pepper flakes
Salt and freshly cracked pepper
2 cups canola oil
6 cloves garlic, finely sliced In a
medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley,
red pepper flakes, and salt and pepper. Let marinate 1 hour.
Directions
In a medium bowl, combine the shrimp
with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and
pepper.
Let marinate 1 hour.
Place the canola oil in a small
saucepan and heat to 350 degrees
A
Remove with a slotted spoon and drain
on paper towels.
Preheat grill.
Remove shrimp from marinade and
grill for 2 to 3 minutes on each side until cooked through.
Place on a platter and top with garlic
chips.
Tip: Serve with your favorite pasta or
rice to make a delicious meal!
-From S. Stevens, Melbourne, FL.
