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Print this Recipe    CHICKEN ACAPULCO

Categories: Chicken, Mexican
Servings: 6

4 lb Chicken pieces
1 T Oil
1 Onion; minced
2 Garlic clove; minced
6 Peppercorns
1/2 lb Chorizo
2 c Chicken broth
10 oz Ro-tel
3 Carrot; diced
3 Zucchini, large; diced
1/4 c Raisins
3 Jalape$os, whole
1 Orange, whole

Halve and thinly slice the orange. In a Dutch oven, saute chicken pieces
in vegetable oil until browned; remove and set aside. Pour off all but 2
tablespoon grease from pan. Add onion, garlic, and peppercorns. Remove
sausage from casing, add to onion mixture and saute for 5 to 7 minutes;
drain off grease. Add chicken broth and tomatoes; simmer, uncovered until
sauce is reduced by a third. Return chicken to mixture. Cover and simmer
20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins,
and peppers; cook for an additional 10 minutes or until chicken is tender
and vegetables are crisp-tender. Garnish with orange slices to bring out
the sweetness of the raisins.


MMMMM----- Recipe via Meal-Master (tm) v7.06

Categories: Soups, Pork, Spanish
Servings: 8

2 T Olive oil
1 lb Chorizo
7 oz Ham, smoked; finely chopped
2 Onion, large; finely chopped
1 Bell pepper, green; seeded &
1 Carrot, med; finely chopped
2 Garlic clove; minced
1 Bay leaf
3/4 t Thyme, fresh
1/2 t Cumin, ground
9 c Chicken stock
16 oz Tomato; can
1/2 lb Lentils, dried
Salt; to taste
Pepper; to taste
12 Spinach leaf, large

Seed bell pepper, and chop finely. Wash and trim spinach, and shred
finely. Heat olive oil in heavy 6- to 8-quart saucepan over medium heat.
Add sausage and cook until almost all fat is rendered. Transfer sausage
to platter. Drain off all but 2 tablespoons grease from saucepan. Add
ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring
occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook
5 minutes.
Meanwhile, cut sausage into thin slices. Add to saucepan with chicken
stock, tomatoes and lentils. Reduce heat to low, cover partially and
simmer gently until lentils begin to dissolve, about 2 hours. (Can be
prepared up to 3 days ahead and refrigerated, or frozen up to 3 months.)
Discard any fat from surface. Remove bay leaf. Taste and adjust season-
ing with salt and pepper. Simmer until just warmed through. Add shredded
spinach. Transfer soup to warmed tureen or individual bowls and serve.
Note: This soup is even better when prepared 2 or 3 days ahead.

MMMMM----- Recipe via Meal-Master (tm) v7.06

Categories: Turkey
Servings: 12

12 lb Turkey
1/2 c Butter, sweet; softened

4 Onion; coarsely chopped
5 Celery stalk; coarse chop
1 lb Chorizo; broken up
6 c Cornbread, dry; crumbled
3 c Bread cubes, dry
2 c Corn kernel, frozen; thawed
2 T Cilantro, fresh; chopped
2 T Parsley, fresh; chopped
Salt and pepper, to taste
3 c Chicken stock; as needed
1 c Wine, white or ros

Wash turkey under hot water. Pat exterior and cavities completely dry with
paper towels. Smear turkey with 4 Tbsp butter.

Saute onions and celery in the remaining butter over medium heat until
translucent. Remove with slotted spoon to a very large bowl. Saute the
chorizo in the same pan until lightly brown. Remove to same bowl and add
remaining stuffing ingredients. Toss to combine completely. (If mixture
seems dry, add chicken stock or apple juice. )

Salt and pepper the turkey's cavity and loosely stuff the cavity and the
neck with the bread-chorizo mixture, leaving some room for expansion during
cooking. (Extra stuffing can be refrigerated in a covered casserle and
baked at 375 degrees for 40 minutes.) Sew up and truss the turkey. Return
to rack in roasting pan and turn turkey on its left side. Add 1 cup stock
and wine gravy to pan.

Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its
right side and continue roasting another 20 minutes. Lower oven to 325
degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-
side-up and continue basting every 15-20 minutes. (For a 12 lb turkey,
cooking time will be from 15 to 20 minutes per pound; the internal
temperature should reach 180 degrees. The juices in the thigh should run
clear when pierced with a fork.) Remove to a heated platter to rest.

Skim off as much fat as possible from the pan drippings. Transfer pan
drippings, including brown bits, to a saute pan. Reduce to a gravy over
high heat. Carve turkey. Serve gravy and dressing on the side. Total
cooking time: 3 - 4 1/2 hours. Serves 12.

-Begin Recipe Export- QBook version 1.00.10 Beta

Keywords: rice, seafood, fish, shrimp, lobster, clams, chorizo

1 Lobster, 1-1/2 lb; cooked
1 lb shrimp
1 dz Small clams
1 qt mussels
1 Hen, Cornish
1 ts Oregano
2 peppercorns
1 Garlic clove; peeled
1 1/2 ts Salt
6 T Olive oil
1 ts Vinegar
2 oz Ham; cut in thin strips
1 Chorizo; sliced
1 oz Salt pork; finely chopped
1 Onion; peeled & chopped
1 green pepper; seeded & chopped
1/2 ts Ground coriander
1 ts Capers
3 T Tomato sauce
2 1/4 c Rice, washed and drained
4 c Boiling water
1 ts Saffron
1 cn Peas, drained
1 cn Pimientos

Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and
clams. Cut chicken into medium sized serving pieces. Combine oregano,
peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and
mash with back of spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken
lightly over moderate heat. Add ham, chorizo, salt pork, onion, green
pepper, coriander and capers. Cook ten minutes over low heat. Add tomato
sauce and rice and cook 5 minutes. Add boiling water, saffron and
shrimp. Mix well and cook rapidly, covered, until liquid is absorbed,
about 20 minutes. With a large spoon, turn rice from top to bottom. Add
lobster meat and peas; cover and cook 5 minutes longer. Steam mussels
and clams in a little water until their shells open. Heat the pimientos
and drain. Use the mussels, clams and pimientos as a garnish.
Yield: 6-8 servings
-End Recipe Export-


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