Saturday, March 31, 2012

SIMPLE AND EASY CASSEROLE ENJOY DAN:


RANCHERO ENCHILADA BEAN CASSEROLE by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 (10oz) can red enchilada sauce
1 (15oz) can black beans, drained and rinsed
1 package frozen corn
1 (16oz) can fat free refried beans
1 (4oz) can green chilies, drained
1 teaspoon chili powder
1 teaspoon garlic powder
1 (14.5oz) diced tomatoes with green chilies
12 soft corn tortillas
2 cups shredded Cheddar cheese

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a 13X9 baking dish sprayed with cooking spray.
2.   Spread half the enchilada sauce in bottom of dish.
3.   Cook corn in microwave according to package directions.
4.   Spread half the refried beans on 6 tortillas.
5.   Place beans bean side up, over sauce in dish, overlapping to fit.
6.   Stir together remaining enchilada sauce, corn, black beans drained green chilies, undrained diced tomatoes, chili powder, and garlic powder, in a bowl.
7.   Mix thoroughly.
8.   Spread half the corn mixture over the tortillas in the dish.
9.   Sprinkle with 1 cups cheese.
10.                Repeat layering with remaining refried bean and tortillas and corn mixture.
11.                Add remaining cheese on top.
12.                In pre-heated oven bake for about 35 minutes or until hot in the center and the edges are nice and bubbly.
13.                Let stand for 5 minutes.
14.                And then dig in.

ENJOY DAN:                                    BON-APPETITE!!

Friday, March 30, 2012

CARROT SALAD WITH SOME SPICE ENJOY DAN:


           SPICED CARROT SALAD FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20-30

INGREDIENTS:

17 carrots, shredded, (see note)
2 onions, thinly sliced
6 ribs celery, sliced
1/4-cup lemon juice
1/3-cup grape-seed oil
1/3-cup sugar
2 teaspoons EACH ground cumin, ground cinnamon, mustard, Worcestershire sauce, turmeric and sweet paprika.
1 teaspoon cayenne
1/2- cup pitted sliced dates
1/4-cup dried parsley

DIRECTIONS:

1.   In a large bowl, mix all ingredients together.
2.   Cover and let marinate in the refrigerator for at least 2 hours.

   NOTE:

1.   Soak carrots in ice water for 20 minutes before shedding to keep them crisp.

                            ENJOY DAN:                             BON-APPETITE!!

9 YEARS COOKING AT THE SOUP KITCHEN WOW!!!!!!!!!!!!!!!!ENJOY DAN:


DEVILISHLY EGGS FOR THE 9th YEAR AT THE SOUP KITCHEN by CHEF DAN:
Serves 24

INGREDIENTS.

12 eggs
3/4-cup tofu, drained and pressed in cheesecloth
1 tablespoon mayonnaise
1 tablespoon stone ground mustard
1 tablespoon horseradish
1/4-teaspoon cayenne pepper
1 teaspoon FRANKS red hot sauce
1/2-teaspoon paprika
Red bell pepper, cut into small triangles, to make devilish faces
Splash of salt and pepper
Fresh chives for garnish

DIRECTIONS:

1.   Pre-pare an ice bath and set aside.
2.   Put eggs in a sauce pan, and cover with cold water.
3.   Bring to a boil.
4.   Remove from heart.
5.   Cover and let stand about 12 minutes.
6.   With a slotted spoon, transfer eggs to ice-water bath.
7.   When eggs are cool, peel, cut in half lengthwise.
8.   Scoop out the yolks and discard half of them.
9.   Set aside the whites.
10.                Place remaining yolks in a bowl and mash with tofu, mayo, mustard, horseradish, cayenne pepper, hot sauce, and salt and pepper.
11.                Mix until smooth, cover and refrigerate until stiff about 30 minutes.
12.                Mound yolk mixture into each egg-white half.
13.                Sprinkle with paprika and garnish with chives and red pepper to make devilish faces.

ENJOY DAN:                                      BON-APPETITE!!


SHRIMP IS WHAT'S FOR DINNER TONIGHT ENJOY DAN:

SHRIMP WITH RICE NOODLES AND PINE NUTS by CHEF DAN:
Serves 4

INGREDIENTS:

12 ounces frozen shrimp, peeled and divined
1 pound rice noodles
1 tablespoon olive oil
1 tablespoon red curry paste
1/4-cup pine nuts
1 cup seafood stock
3 garlic cloves, minced
1 thumb-size fresh ginger, crushed
1/3-cup dry sherry
2 tablespoons lemon juice
1 cup fresh sliced mushrooms
1 tablespoon butter
4 cups Swiss chard
1/4-cup feta cheese

DIRECTIONS:

1.   Thaw frozen shrimp in cold salted water for 30 minutes.
2.   Bring 4 cups of water to boil, take off heat and add rice noodles.
3.   Let rest for 20 minutes, and drain.
4.   In a bowl combine seafood broth, sherry, lemon juice, S&P to taste.
5.   In a wok over medium-heat, add oil and heat until sizzling.
6.   Add red curry paste and stir for 30 seconds.
7.   Add shrimp garlic, ginger, and pine nuts.
8.   Cook 2-3 minutes.
9.   Remove shrimp from wok.
10.                Add mushrooms and butter to wok, cook about 3 minutes.
11.                Add broth mixture to wok.
12.                Bring to a boil; reduce heat.
13.                Boil gently, for about 5 minutes.
14.                Return shrimp mixture to wok, heat through.
15.                Add Swiss chard and pasta, toss to combine.
16.                Sprinkle with feta cheese.

                    ENJOY DAN:                             BON-APPETITE!!

Thursday, March 29, 2012

SIMPLE AND EASY ENJOY DAN:


SIMPLE AND EASY CROCK POT BBQ. CHICKEN BREASTS by CHEF DAN:

Serves 4
INGREDIENTS:

4 boneless, skinless, chicken breasts
1 onion, thinly sliced
1 lemon thinly sliced
1 (15oz) bottle of Doc Holliday’s Whiskey flavored Saloon BBQ. Sauce
1 cup coke a cola

DIRECTIONS:

1.   Place the chicken in Crockpot.
2.   Layer onion and lemon on top.
3.   Mix together barbeque sauce and coke-cola.
4.   Pour over the chicken.
5.   Cook on high 4-5 hours on low 7-8 hours,

                        ENJOY DAN:                               BON-APPETITE!!