Irish stew
INGREDIENTS
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
Freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
Chopped fresh parsley for garnish (optional)
DIRECTIONS
Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Irish beef stew
INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 nos white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon old water
1 tablespoon cornstarch
DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, and then fry in the hot oil until browned.
Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Beef Bourguignon
INGREDIENTS
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
Salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
DIRECTIONS
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and sauté until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and sauté for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and sauté for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Coq au Vin
INGREDIENTS
4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour
DIRECTIONS
Spray a large non-stick skillet with cooking spray. Sauté chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, and then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.
Easy Coq Au Vin
INGREDIENTS
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water
DIRECTIONS
Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and sauté until lightly browned, about 5 to 7 minutes.
Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Chicken Stroganoff I
INGREDIENTS
4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
Salt and pepper to taste
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half cream
1 (1 ounce) package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
1/4 teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
1/8 cup chopped green onion for topping (optional)
DIRECTIONS
In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
Chicken Stroganoff II
INGREDIENTS
1 tablespoon vegetable oil
1 onion
1 (4.5 ounce) can mushrooms, drained
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 teaspoons garlic powder
1 (8 ounce) package egg noodles
2 cups sour cream
1 (26 ounce) can condensed tomato soup
Salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium heat. Sauté onions until soft, then add mushrooms, chicken and garlic powder and stir together. Sauté 15 to 20 minutes or until chicken is cooked through and juices run clear.
Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside.
Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.
Spicy Chile Casserole
INGREDIENTS
2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups milk
1 (4 ounce) can diced green chilies
1 (10 ounce) can diced tomatoes with green Chile peppers
1 1/2 cups cubed, cooked chicken meat
10 (6 inch) corn tortillas cut into strips
1 (8 ounce) package sharp Cheddar cheese, shredded
DIRECTIONS
In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Beer Beef Stew
INGREDIENTS
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons pepper
• 1 pound cubed beef stew meat
• 3 tablespoons vegetable oil
• 1 quart beef broth
• 1 pint beer
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 cup peeled and cubed potatoes
• 1 (10 ounce) package frozen mixed vegetables
• 1 cup chopped cabbage
DIRECTIONS
1. In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
2. Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasional
Mediterranean Fish Stew
INGREDIENTS
• 4 cloves garlic, minced
• 2 onions, chopped
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 6 cups water
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 1/2 pounds cod fillets, cubed
• 3 ounces dry pasta
• salt to taste
• 1 tablespoon ground black pepper
DIRECTIONS
1. In a large pot over medium heat, sauté the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
2. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Minestrone Stew
INGREDIENTS
• 1 pound ground beef
• 1 small onion, chopped
• 1 (19 ounce) can minestrone soup
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
DIRECTIONS
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the remaining ingredients; mix well. Cover and cook on low for 4-6 hours or until heated through.
Italian Chicken Stew
INGREDIENTS
• 1 pound skinless, boneless chicken breast halves - cubed
• 4 medium potatoes, peeled and cut into 1/4-inch cubes
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil or canola oil
• 1 (26 ounce) jar meatless spaghetti sauce
• 1 3/4 cups frozen cut green beans
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• pepper to taste
DIRECTIONS
1. In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.
Hunter's Stew
INGREDIENTS
• 1 pound lean ground beef
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 3 large potatoes, peeled and sliced
• 1 (10 ounce) package frozen cut green beans, thawed
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 1 1/3 cups water
DIRECTIONS
1. Crumble beef into an ovenproof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Layer with onion, carrots, potatoes and beans. Combine soup and water; pour over beans. Cover and bake at 375 degrees F for 2 hours or until the meat is no longer pink and vegetables are tender.
Rosemary Chicken Stew
INGREDIENTS
• 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 (10 ounce) package fresh mushrooms, sliced
• 3 medium onions, sliced
• 1 (16 ounce) can diced tomatoes with juice
• 1 pound carrots, sliced
• 4 celery ribs, sliced
• 1 pound dried great Northern beans, soaked overnight
• 6 cloves garlic, chopped
• 1 1/2 teaspoons dried rosemary
• water
• salt and pepper to taste
• cornstarch
DIRECTIONS
1. Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.
Shrimp Jambalaya
INGREDIENTS
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup butter, cubed
• 3 cups vegetable broth
• 1 1/2 cups uncooked long grain rice
• 2 teaspoons Creole seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 pound cooked medium shrimp, peeled and deveined
• 1 1/2 cups frozen peas
DIRECTIONS
1. In a large skillet, sauté the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.
Chicken Jambalaya
INGREDIENTS
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter or margarine
• 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
• 1/2 cup chicken broth
• 1/2 cup canned diced tomatoes, with juices
• 1/4 cup chopped green pepper
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1 dash cayenne pepper
• 1/4 cup uncooked long grain rice
• 1/2 cup cubed cooked chicken breast meat
• 1/4 pound medium shrimp, peeled and deveined
DIRECTIONS
1. In a skillet, sauté onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Orange Ginger Beef Stew
Ingredients:
2 tablespoons of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 tablespoons of Soy sauce
1 10 oz. can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 tablespoon of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped
Method:
Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue&
add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!
Yields: 4 Servings
Category: Main Course
INGREDIENTS
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
Freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
Chopped fresh parsley for garnish (optional)
DIRECTIONS
Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Irish beef stew
INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 nos white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon old water
1 tablespoon cornstarch
DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, and then fry in the hot oil until browned.
Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Beef Bourguignon
INGREDIENTS
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
Salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
DIRECTIONS
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and sauté until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and sauté for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and sauté for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Coq au Vin
INGREDIENTS
4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour
DIRECTIONS
Spray a large non-stick skillet with cooking spray. Sauté chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, and then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.
Easy Coq Au Vin
INGREDIENTS
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water
DIRECTIONS
Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and sauté until lightly browned, about 5 to 7 minutes.
Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Chicken Stroganoff I
INGREDIENTS
4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
Salt and pepper to taste
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half cream
1 (1 ounce) package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
1/4 teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
1/8 cup chopped green onion for topping (optional)
DIRECTIONS
In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
Chicken Stroganoff II
INGREDIENTS
1 tablespoon vegetable oil
1 onion
1 (4.5 ounce) can mushrooms, drained
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 teaspoons garlic powder
1 (8 ounce) package egg noodles
2 cups sour cream
1 (26 ounce) can condensed tomato soup
Salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium heat. Sauté onions until soft, then add mushrooms, chicken and garlic powder and stir together. Sauté 15 to 20 minutes or until chicken is cooked through and juices run clear.
Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside.
Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.
Spicy Chile Casserole
INGREDIENTS
2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups milk
1 (4 ounce) can diced green chilies
1 (10 ounce) can diced tomatoes with green Chile peppers
1 1/2 cups cubed, cooked chicken meat
10 (6 inch) corn tortillas cut into strips
1 (8 ounce) package sharp Cheddar cheese, shredded
DIRECTIONS
In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Beer Beef Stew
INGREDIENTS
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons pepper
• 1 pound cubed beef stew meat
• 3 tablespoons vegetable oil
• 1 quart beef broth
• 1 pint beer
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 cup peeled and cubed potatoes
• 1 (10 ounce) package frozen mixed vegetables
• 1 cup chopped cabbage
DIRECTIONS
1. In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
2. Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasional
Mediterranean Fish Stew
INGREDIENTS
• 4 cloves garlic, minced
• 2 onions, chopped
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 6 cups water
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 1/2 pounds cod fillets, cubed
• 3 ounces dry pasta
• salt to taste
• 1 tablespoon ground black pepper
DIRECTIONS
1. In a large pot over medium heat, sauté the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
2. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Minestrone Stew
INGREDIENTS
• 1 pound ground beef
• 1 small onion, chopped
• 1 (19 ounce) can minestrone soup
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
DIRECTIONS
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the remaining ingredients; mix well. Cover and cook on low for 4-6 hours or until heated through.
Italian Chicken Stew
INGREDIENTS
• 1 pound skinless, boneless chicken breast halves - cubed
• 4 medium potatoes, peeled and cut into 1/4-inch cubes
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil or canola oil
• 1 (26 ounce) jar meatless spaghetti sauce
• 1 3/4 cups frozen cut green beans
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• pepper to taste
DIRECTIONS
1. In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.
Hunter's Stew
INGREDIENTS
• 1 pound lean ground beef
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 3 large potatoes, peeled and sliced
• 1 (10 ounce) package frozen cut green beans, thawed
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 1 1/3 cups water
DIRECTIONS
1. Crumble beef into an ovenproof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Layer with onion, carrots, potatoes and beans. Combine soup and water; pour over beans. Cover and bake at 375 degrees F for 2 hours or until the meat is no longer pink and vegetables are tender.
Rosemary Chicken Stew
INGREDIENTS
• 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 (10 ounce) package fresh mushrooms, sliced
• 3 medium onions, sliced
• 1 (16 ounce) can diced tomatoes with juice
• 1 pound carrots, sliced
• 4 celery ribs, sliced
• 1 pound dried great Northern beans, soaked overnight
• 6 cloves garlic, chopped
• 1 1/2 teaspoons dried rosemary
• water
• salt and pepper to taste
• cornstarch
DIRECTIONS
1. Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.
Shrimp Jambalaya
INGREDIENTS
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup butter, cubed
• 3 cups vegetable broth
• 1 1/2 cups uncooked long grain rice
• 2 teaspoons Creole seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 pound cooked medium shrimp, peeled and deveined
• 1 1/2 cups frozen peas
DIRECTIONS
1. In a large skillet, sauté the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.
Chicken Jambalaya
INGREDIENTS
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter or margarine
• 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
• 1/2 cup chicken broth
• 1/2 cup canned diced tomatoes, with juices
• 1/4 cup chopped green pepper
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1 dash cayenne pepper
• 1/4 cup uncooked long grain rice
• 1/2 cup cubed cooked chicken breast meat
• 1/4 pound medium shrimp, peeled and deveined
DIRECTIONS
1. In a skillet, sauté onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Orange Ginger Beef Stew
Ingredients:
2 tablespoons of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 tablespoons of Soy sauce
1 10 oz. can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 tablespoon of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped
Method:
Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue&
add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!
Yields: 4 Servings
Category: Main Course
Biscuit Crusted Beef Stew
Ingredients:
Two pounds Stew beef
A sprinkle Salt and pepper
A splash Vegetable oil
A few Carrots, peeled and roughly chopped
A few stalks Celery, roughly chopped
A few Potatoes, peeled and roughly chopped
A few Parsnips, peeled and roughly chopped
A few Onions, peeled and roughly chopped
A Turnip, peeled and roughly chopped
A jar of pickled Baby white onions
One small can Tomato paste
Half a bottle Hearty red wine
Two or three cups Homemade or canned beef stock
A few Bay leaves
A few sprigs Fresh rosemary
Another sprinkle Salt and pepper
A few handfuls Frozen peas
Method:
Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel then cut it into large cubes and season it. Add a splash of oil to the pot covering the bottom in a thin layer - then toss in enough meat to form a single sizzling layer. Sear the meat on every side until it's evenly browned. As it browns remove it from the pan, adding more oil and meat as needed. Once the meat is done discard the remaining oil but keep all the browned bits in the pan. They'll add lots of flavor!
Add half of the vegetables reserving the other half - and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, and then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, color and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.
Meanwhile, make a batch of your favorite biscuits. When the stew is tender season it then stir in the peas and ladle it into several ovenproof bowls. Fit a piece of biscuit dough onto each bowl. Place them on a tray to catch any drips then bake in a preheated 400 degree F oven. Cook until the biscuit toppings are nicely browned and the stew is heated through, about thirty minutes.
Iron – Age Beef Stew
Ingredients:
* 2 Carrots, peeled
* 2 white turnips, peeled
* 100g Mushrooms
* 800g stewing beef, cubed
* sprig Thyme
* 900ml water
* bread, to serve
Method:
1. Cut the carrots and turnips into chunks and slice the mushrooms. Put them all in a large pan and add the cubes of beef. Scatter over some sprigs of thyme and pour over the water.
2. Bring to the boil, then turn down the heat and simmer for an hour and a half, until the meat is really tender.
3. Serve with hot bread to scoop up the juices.
Yields: 4 Servings
Category: Main Course
Calvados Veal Chops
Ingredients:
6 veal loin chops, 1 thick (16mm)
Marinade
½ cup Calvados (125ml)
3 cloves garlic, crushed
2 tablespoons olive oil (30ml)
1 tablespoon fresh oregano (15ml)
½ teaspoon dried thyme (2.5ml)
¼ teaspoon freshly ground pepper (1.25ml)
1 full fennel bulb, sliced thinly, divided in two
6 cups (1 litre) apple wood chips
Ingredients:
6 veal loin chops, 1 thick (16mm)
Marinade
½ cup Calvados (125ml)
3 cloves garlic, crushed
2 tablespoons olive oil (30ml)
1 tablespoon fresh oregano (15ml)
½ teaspoon dried thyme (2.5ml)
¼ teaspoon freshly ground pepper (1.25ml)
1 full fennel bulb, sliced thinly, divided in two
6 cups (1 litre) apple wood chips
Method:
Combine all the marinade ingredients into a bowl and mix well. Slice the fennel and add half to the marinade. Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.
Place the veal in the refrigerator for 6 hours or overnight.
Place 4 cups (1 litre) of apple wood chips in water to soak for 1 hour.
Remove the veal from the marinade and pat dry. Allow the meat to come to room temperature.
To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the 1 cup (250ml) of the dry wood chips to each foil package and divide the sliced fennel between the packages. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
Remove one side of the barbeque grill and insert a smoke pouch. Turn the temperature underneath the smoke pouch to 400ºF/200ºC or high heat. Leave the other side of the grill off.
Wait for smoke. Reduce heat to 220°F/110°C
Open the lid and place the veal over the non heated side of the grill. Close the lid.
Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary. Remove veal and loosely cover with foil. Let meat rest 5 minutes before serving.
Caribbean Rum Shrimp
Ingredients:
2 pounds of large raw shrimp (1000grams)
1 cup of dark rum (500ml)
1/3 cup of melted butter (75ml)
1/3 cup of honey (75ml)
1 tablespoon of pure vanilla extract (15ml)
1 teaspoon of ground allspice (5ml)
1 teaspoon of ground cinnamon (5ml)
1/3 cup of chopped cilantro springs (75ml)
3 tablespoons of very finely minced ginger (45ml)
5 cloves of finely minced garlic
Finely minced zest from 1 lemon
1 tablespoon of hot sauce (15ml)
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips
Method:
Preheat barbecue to the temperature of 220°F (110°C).
Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.
Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature stand for 10 minutes covered.
Preheat barbecue to the temperature of 220°F (110°C).
Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes the more smoke!
Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside
Cedar Planked Salmon
Ingredients:
3 Cedar shingles broken into 8 6' pieces
¼ cup of vodka (60ml)
¼ cup of vermouth (60ml)
¼ cup of fresh lemon juice (60ml)
1 tablespoon prepared horseradish (15ml)
1 clove of garlic minced
2 tablespoons of juniper berries (30ml)
2 sprigs of fresh thyme
1 side of Atlantic salmon cut into 8 portions approx. 6oz ea
Soak Cedar in cold water for 1 hour.
Method:
Mix all above ingredients and place in sealable plastic bag, add salmon and marinate in refrigerate for 1hour.
Preheat barbecue to 400°F
Place soaked Cedar plank on grill rack until they start to smoke.
Reduce heat to 300°F and place salmon pieces on to Cedar. Close lid on barbecue and cook for approximately 15 minutes. Salmon should have a golden color and flake with ease with clear juices running through. Serve with tarragon mayonnaise and enjoy
Combine all the marinade ingredients into a bowl and mix well. Slice the fennel and add half to the marinade. Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.
Place the veal in the refrigerator for 6 hours or overnight.
Place 4 cups (1 litre) of apple wood chips in water to soak for 1 hour.
Remove the veal from the marinade and pat dry. Allow the meat to come to room temperature.
To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the 1 cup (250ml) of the dry wood chips to each foil package and divide the sliced fennel between the packages. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
Remove one side of the barbeque grill and insert a smoke pouch. Turn the temperature underneath the smoke pouch to 400ºF/200ºC or high heat. Leave the other side of the grill off.
Wait for smoke. Reduce heat to 220°F/110°C
Open the lid and place the veal over the non heated side of the grill. Close the lid.
Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary. Remove veal and loosely cover with foil. Let meat rest 5 minutes before serving.
Caribbean Rum Shrimp
Ingredients:
2 pounds of large raw shrimp (1000grams)
1 cup of dark rum (500ml)
1/3 cup of melted butter (75ml)
1/3 cup of honey (75ml)
1 tablespoon of pure vanilla extract (15ml)
1 teaspoon of ground allspice (5ml)
1 teaspoon of ground cinnamon (5ml)
1/3 cup of chopped cilantro springs (75ml)
3 tablespoons of very finely minced ginger (45ml)
5 cloves of finely minced garlic
Finely minced zest from 1 lemon
1 tablespoon of hot sauce (15ml)
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips
Method:
Preheat barbecue to the temperature of 220°F (110°C).
Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.
Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature stand for 10 minutes covered.
Preheat barbecue to the temperature of 220°F (110°C).
Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes the more smoke!
Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside
Cedar Planked Salmon
Ingredients:
3 Cedar shingles broken into 8 6' pieces
¼ cup of vodka (60ml)
¼ cup of vermouth (60ml)
¼ cup of fresh lemon juice (60ml)
1 tablespoon prepared horseradish (15ml)
1 clove of garlic minced
2 tablespoons of juniper berries (30ml)
2 sprigs of fresh thyme
1 side of Atlantic salmon cut into 8 portions approx. 6oz ea
Soak Cedar in cold water for 1 hour.
Method:
Mix all above ingredients and place in sealable plastic bag, add salmon and marinate in refrigerate for 1hour.
Preheat barbecue to 400°F
Place soaked Cedar plank on grill rack until they start to smoke.
Reduce heat to 300°F and place salmon pieces on to Cedar. Close lid on barbecue and cook for approximately 15 minutes. Salmon should have a golden color and flake with ease with clear juices running through. Serve with tarragon mayonnaise and enjoy
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