CHICKEN STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
GREEN CHILE STEW
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
- Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
- While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
- When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
- Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.
- Optional serving suggestions: grated cheese, sour cream.
NEW MEXICO GREEN CHILE STEW
This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.
Provided by Staci Booth
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
- Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 19.5 g, Cholesterol 56.5 mg, Fat 14.4 g, Fiber 3.3 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 66.2 mg, Sugar 5 g
GREEN CHILE STEW
Peppers give this down-home green chili stew a wonderful rich flavor your family will love. -Mary Spill, Tierra Amarilla, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings. (3 3/4 qt.)
Number Of Ingredients 11
Steps:
- In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
STROGANOFF
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.
Provided by sal
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g
GREEN CHILE TORTILLA SCRAMBLE
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.
Provided by bakerbob
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g
GREEN CHILE STROGANOFF
When you want your stroganoff just a bit different, give this one a try! :) Mild and creamy, it's very tasty!
Provided by Julesong
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
- Place the beef cubes and flour in a Ziploc bag and shake to coat.
- Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
- Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
- Add the chopped chiles and cumin and simmer for 10 additional minutes.
- While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
- Remove the stroganoff from the heat and stir in the sour cream.
- Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
- Makes 4 servings.
TOMASITA'S GREEN CHILE
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
- Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
- Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
- Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
GREEN CHILE STEW
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
WORLD'S BEST GREEN CHILI
I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though
Provided by Wapiti
Categories Pork
Time 1h15m
Yield 3 gallons, 21 serving(s)
Number Of Ingredients 15
Steps:
- Start chicken broth in a large pot, (to a slow simmer).
- Brown bacon, save grease (make a bacon sandwich).
- Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
- Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
- simmer for 45 minutes.
- Add rest of the ingredients,and simmer for another 45 minutes.
- Serve with warm tortillas.
GREEN CHILE STROGANOFF
Number Of Ingredients 10
Steps:
- Sauté the onion and mushrooms in butter with the garlic. Brown the cubed beef in this mixture. Drain off the excess fat. Add the water and bouillon cubes. Cover and simmer 2 hours. Add the green chiles and simmer 10 more minutes. Remove from the heat and stir in the sour cream. Cook the noodles according to the package directions. Serve the stroganoff over the noodles.
Nutrition Facts : Nutritional Facts Serves
EASY GREEN CHILE STEW
UUMMMMM.... Good... The hominy really adds a punch.
Provided by tincan4
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
- Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 59.1 g, Cholesterol 91.8 mg, Fat 18.9 g, Fiber 8.2 g, Protein 32.4 g, SaturatedFat 7.2 g, Sodium 855.7 mg, Sugar 8.8 g
GREEN CHILE STRATA
I was given this recipe from a co-worker. Her family really enjoys this recipe. Putting it here for safe keeping for our family to try for brunch.
Provided by Julie Tremmel
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease 13 by 9 inch baking dish.
- Cover bottom of pan with 3 of the tortillas cut to cover bottom of dish, not overlapping.
- Alternate layers of 1/3 of salsa spread over tortillas and 1/3 of cheese and repeat twice adding last layer of last 3 cut tortillas with addition of last 1/3 of salsa and cheese.
- Combine eggs, chiles, milk and seasonings. Pour over the top of strata. Refrigerate at least 45 minutes.
- Bake @ 350 degrees for 35 minutes.
Nutrition Facts : Calories 398.7, Fat 24.5, SaturatedFat 13.7, Cholesterol 191.3, Sodium 1373.7, Carbohydrate 22.3, Fiber 2.4, Sugar 4.5, Protein 23.5
CHILI STROGANOFF
If you love chili and if you love beef stroganoff, you will love this recipe! It is so quick to make but its very tasty and hearty! A Great idea! We had chili last week. I still had some leftover in the frig. Using the method in your recipe, I turned the left over chili into chili stroganoff.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
- 2. Stir in salsa and green chilies. Simmer for 10 minutes.
- 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
- 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.
- My Note: We love chili. When my family gets together in Nov. we always have a chili night and have big pots of chili and have chili dogs, nachos, chili spaghetti, etc. This will certainly be included in the menu. To turned the left over chili into chili stroganoff.
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
ROASTED GREEN CHILE STEW
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Provided by Six Pack To Go
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
- Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 30.4 g, Cholesterol 48.4 mg, Fat 13.1 g, Fiber 5 g, Protein 20 g, SaturatedFat 3.8 g, Sodium 198.8 mg, Sugar 11.4 g
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