Real Food Recipes

Seeing all that mac and cheese recipes makes me want to publish real food recipes in game.
So far I have just one buyer for LB's mac and cheese recipe in Central Brittany. Guess he isn't as popular as I thought.

I'll be publishing @Lily Byrd and @Warrior B'Patrick 's mac and cheese recipes (unless they object of course...)

List of Recipes

Lord British's Mac and Cheese
Anpu's Chicken Chili
Mary's Mac and Cheese
Lily Byrd's Mac and Cheese
Ukrainian Borscht Soup Recipe

Does anyone have any interesting recipes that you would like to share? No royalties I am afraid.

 

Anpu's Chicken Chili

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 pounds ground (or chopped) chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
3 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock (1 32oz boxed broth)
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/4 cup chopped fresh flat-leaf parsley

Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Simmer for 55-60 minutes (uncovered) until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Can also be served over Basmati Rice.

Enjoy!

 

Greetings Nick
I have no problem with you posting the recipe. It is a new slant/taste on an old favorite. I would request that you list it as "Mary's Mac and Cheese" since it was my wife that introduced me to it. She was a part time chef in a small north Georgia town before we met and has MANY great recipes, mostly vegetarian if you need more.

 

Thanks! Will do so.
More recipes will be cool.

 

Ukrainian Borscht Soup Recipe

This recipe will feed at least 10.

Equipment
Large stock pot
Knife
Chopping board
Peeler (optional)
Shredder (optional)

Ingredients
500g chuck steak or silverside diced or sausage mince
2 large onions diced
3 cloves of garlic diced
1 tbps sugar
3 medium carrots peeled and shredded
3 large potatoes peeled and shredded
1/2 cabbage shredded (you can use a mix of red and green cabbage)
800g tin of sliced beetroot julienned
400g tin of crushed tomato
400g tomato purée.
Lots of water
1 tbps cooking oil

Seasoning
Dollop of sour cream
Sugar to taste
Salt and pepper to taste

Instructions
1) In the stock pot, heat the oil. When the oil is hot, add the onions and fry till translucent. You migh need to add about 1/4 - 1/2 cup of water to prevent the onions from burning. Add 1 tbps of sugar to further caramelize the onions.

2) Add the minced garlic into the pot and fry till fragrant.

3) Add the meat in and brown it.

4) Add the tomatoes, potatoes, carrots into the pot. Add water to cover all the vegetables. Add the tomato purée. Give the pot a good stir. Bring to boil, then simmer for 30 minutes.

5) Add the cabbage and beetroot in. You can also add the water in the beetroot tin in. Add more water to bring the water level to about 1-2 inch over the vegetables. Give the pot a good stir to mix all the ingredients. Bring to boil again, then simmer for another 15 minutes.

6) Taste test. This is to balance the tartness of the tomatoes with the sweetness of the onions, cabbage, carrots and beetroot. If the soup is too sour for your liking, add some sugar. Don't be surprised if you might need a couple of tablespoons of sugar to get up to the level of sweetness you like.

7) Add and pepper to taste.

8) Serve up the soup with a dollop of sour cream and chopped parsley.

 

Yes, you are welcome to sell the recipe book, and thanks for the copy for my records too.