Yankeechowder Recipes

YANKEE RANCHEROS

Steps:

• Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

YANKEE CHOWDER

Steps:

• Melt butter in a 4 quart dutch oven; saute vegetables until tender.
• Stir in flour and seasonings until smooth; remove from heat.
• Stir in tomato puree then gradually stir in milk and broth.
• Bring to a boil stirring constantly. Boil for 1 minute.
• Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
• Stir in shrimp and heat to serving temperature.
• Just before serving, stir in wine.

YANKEE CHICKEN

Steps:

• Place chicken in single layer in shallow 6 cup casserole dish.
• Combine soup, sour cream, onion soup mix, & pepper & blend.
• Spread over chicken.
• Sprinkle with noodles.
• Bake 1 hour at 375°F.

YANKEE-DOODLE SIRLOIN ROAST

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.

TRADITIONAL YANKEE POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

YANKEE-DOODLE SIRLOIN ROAST

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.

YANKEE CHOWDER RECIPE

Steps:

• melt butter in dutch oven..saute vegetables til tender, about 10 min..stir in flour and seasoning until smooth..remove from heat. stir in tomato puree. gradually stir in milk and broth. bring to boiling stirring constantly..boil and stir 1 min...reduce heat to low..stir in cheese utnil melted...do not boil...stir in shrimp and clams..heat to serving temperature..stir in wine just before serving

YANKEE SALMON CHOWDER

Steps:

• In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
• Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.

YANKEE-DOODLE SIRLOIN ROAST

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.