World Wide Recipes

 

Recipe: Miso Soup

 

Ingredients

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste

• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

                                     

    

Directions

                                    

           

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

 

Recipe:Szechuan Beef

 

 

1 pound sirloin steak, cut into bite size strips

Sutton & Dodge Steaks                               

           

1 tablespoon soy sauce

2 teaspoons cornstarch

1/4 teaspoon crushed red pepper

1 clove garlic, minced

2 tablespoons vegetable oil

• 3 cups fresh broccoli florets
• 2 small onions, cut into wedges
• 1 (8 ounce) can water chestnuts, drained
• 1/4 cup chicken broth
• 1/2 cup peanuts

                                    

Directions             

1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
2. Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve

 

 

 

Recipe:Aloo Phujia

 

 

 

Ingredients

 

 

• 1 onion, chopped
• 1/4 cup vegetable oil
Crisco Corn Oil Pure                   
           
• 1 pound potatoes, peeled and cubed
• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 2 tomatoes, chopped

                                    

Directions                

1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

 

 

 

 

Recipe:Chicken Enchiladas

 

 

Ingredients

                                                                                                                                          

for serving adjustment

Serving size has been adjusted!

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

• 2 cups chopped cooked chicken breast
Chicken Breasts Boneless Skinless
1 lb For $1.99 - Expires in 11 days
           
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese                                        

Note: Recipe directions are for original size.

 

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Directions                     

             

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.               

 

 

 

                 

 
Recipe:Pesto Chicken Florentine

Ingredients                                                

for serving adjustment

Serving size has been adjusted!

                 

Note: Recipe directions are for original size.

 

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• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
Chicken Breasts Boneless Skinless                               
           
• 2 cups fresh spinach leaves

• 1 (4.5 ounce) package dry Alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated Romano cheese                                                   

Directions              

1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.