How to Cooking Tips

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Pierogi

Pierogi  are dumplings of unleavened dough – first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. (Wikipedia)

 

Dough:

  • 15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
  • 3 large eggs
  • 2 tbs. sour cream
  • 1 c. water; more as needed
  • Butter or vegetable oil
  • Salt and freshly ground black pepper to taste
Steps:
  • In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix.
  • Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface.
  • Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min.
  • Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below). While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there's no chalky line.
  • Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.

To sauté the pierogis:

  • Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat.
  • Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides

Potato Filling:

  • 3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
  • 2 tbs. unsalted butter; more as needed
  • 1 tbs. vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, finely minced
  • 1/2 tsp. dried thyme
  • 2 cups finely shredded white cabbage (about 1/4 very small cabbage)
  • 2 tbs. freshly grated Parmesan cheese
  • 1 tsp. chopped fresh flat-leaf parsley
Steps:
  • Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat.
  • Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min.
  • Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
  • When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley.
  • Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

 

Submitted by: CM

source: cooks.com

 

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Wontons: Crab and Cream Cheese

A wonton is a type of dumpling commonly found in a number of Chinese cuisines. Wontons are made by spreading a square wrapper flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.

The most common filling is ground pork with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. (Wikipedia)

 

Ingredients:

  • 1 pkg Philadelphia Cream Cheese
  • 1 can crab meat, drained
  • 2 T flour or Wondra
  • 3 scallions, minced
  • 1/4 tsp onion powder
  • 1 egg, beaten
  • oil for deep fryer
  • Wonton Wrappers
Steps:
  • Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.
  • Beat the egg in a small bowl – this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
  • Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.
  • Bring the two side edge corners of the triangle to the middle and press these together to form a ring. Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
  • Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.

 

Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.

 

Submitted by: CM

 source: cooks.com

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Fiesta Tacos

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce. (Wikipedia)

 

Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes

 

For the taco meat filling:

  • 1 teaspoon vegetable oil
  • 1/2 cup diced onion
  • 1 pound extra-lean ground beef or ground turkey
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 can (4 ounces) diced, mild green chiles
  • 1 can (14.5 ounces) diced tomatoes, no salt added, drained
  • 1/2 cup drained canned corn
  • 1/2 cup drained and rinsed canned red kidney beans
  • salt, to taste (optional)

For serving:

  • Spray oil
  • 8 (8-inch) whole-wheat flour tortillas, warm according to package directions
  • 1/2 cup fancy, shredded Monterey Jack cheese
  • 1 cup finely shredded lettuce
  • 1 cup diced avocados (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion and sauté until lightly browned, stirring often, about 4 minutes. Add beef and cook until lightly browned, about 4 minutes.
  • Add chili powder, cumin, pepper, chiles, tomatoes, corn, and beans and stir until heated through, about 3 minutes. Season to taste with salt, if needed. Transfer to a serving bowl and keep warm.
  • To serve the original Family Fiesta Soft Tacos, plate up warm tortillas, dish up the cheese, lettuce, and avocado (if desired). Serve with taco meat filling. Assemble and enjoy.
  • To please a different palate, you can easily prepare one of the following variations. For each of these options that are designed to serve two, you’ll prepare the taco meat filling as instructed in the base recipe. Then you’ll take a portion of the taco meat and easily turn it into a different dish.

Servings: 8

 

Nutritional Information Per Serving:

Calories 300; Total fat 10g; Saturated fat 2. 5g; Cholesterol 45mg; Sodium 400mg; Carbohydrate 30g; Fiber 4g; Protein 20g; Vitamin A 20%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 20%DV *Daily Value

 

Submitted by: Canned Food Fan

 

 

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Fajitas Primavera

A fajita is a term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. (Wikipedia)

Wrap up this delicious assortment of flavors. Stuffed with a variety of colorful and nutrient-packed canned vegetables, as well as fresh herbs and spices, this Mexican dish is an easy, nutrient-rich menu choice.

Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons hot chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Finely grated zest and juice of 1 lime
  • 1 cup canned corn kernels, drained
  • 1 cup canned pink or red kidney beans, drained and rinsed
  • 1 can (4 ounces) mushroom pieces and stems, drained
  • 1 cup canned whole green beans, drained
  • 1 medium onion, halved and sliced
  • 1 red bell pepper, stemmed, seeded and cut in strips
  • 1 cup canned, diced tomatoes, preferably fire-roasted
  • 1 can (10 1/2 ounces) asparagus cuts and tips, drained
  • 2 tablespoons chopped cilantro, optional
  • 8 medium (8 inch) flour tortillas, preferably whole wheat, warmed by package directions
  • 1 cup fancy shredded Monterey Jack cheese
  • 1/2 cup sour cream, optional
  • 1/2 cup prepared guacamole, optional

Steps:

  • Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl.
  • Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
  • Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and sauté until browned and tender, about 5 minutes.
  • Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
  • To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired.

Nutritional Information Per Serving:

Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV
*Daily Value

 

Submitted by: Canned Food Alliance

source: cooks.com

 

 

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Gourmet Chicken Enchiladas

 An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations. In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. They now have taken many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. (Wikipedia)

 

Ingredients:

  • 4 large chicken breasts
  • 1 large onion chopped finely
  • 10 large flour tortillas (or use low carb wheat tortillas)
  • 2 T butter
  • 1 can rotel diced tomatoes
  • 1/4 cup sliced jalapeneos
  • 3 cups shredded Colby Jack cheese
  • 1 8 oz. brick cream cheese softened
  • 1 pint sour cream
  • 2 T chopped cilantro
  • 1 tsp Cavenders greek seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 pkg cream of chicken Cup-o-Soup
Steps:
  • Boil chicken in lightly salted water until tender. Dice and set aside.
  • In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
  • Taste the mixture and add more seasonings, if needed.
  • Grease large casserole dish and preheat oven to 375 degrees.
  • Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
  • In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
  • Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
  • Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

 

Submitted by: Mindy from Arkansas

source: cooks.com