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Avocado Soup With Radishes and Cilantro Cream
Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.
Saute for 5 minutes and add garlic, ginger and 2 of the peppers.
Saute for another 5 minutes.
Add the stock, simmer for 10 minutes and remove from heat.
While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.
Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.
Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid.
Chill the soup thoroughly, preferably for several hours.
To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste.
Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste.
Chill until you are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste.
Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.
Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.
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Category: Soups
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Bacon And Bean Soup
Prep time: 25 minutes.
When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables.
The beans add character and a heartiness that is satisfying.
And an added plus - the soup is better a day or two after it is made.
Store it in a covered container in the refrigerator.
Cut bacon into thin slivers.
In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.
Remove the bay leaf and ladle into warm soup tureen or soup bowls.
Makes 8 servings.
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Category: Soups
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Adzuki Bean Stew
Drain the beans & cover with fresh water.
Bring to a boil & simmer till tender, about 35 minutes.
Drain, reserving the liquid.
Heat margarine in a large pot.
Add the onion & cook until transparent.
Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes.
Stir in the paprika, pepper & flour.
Add stock, soy sauce, tomato paste, tomatoes & salt & pepper.
Bring to a boil, cover & simmer gently for 10 minutes.
Stir in the beans & bring back to a boil.
Add the dumplings.
Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning.
Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour & salt into a bowl.
Rub in margarine till it resembles fine breadcrumbs.
Stir in parsley.
Add just enough liquid to make a firm dough.
Divide into 8 pieces & shape into dumplings.
Serves 4 to 6.
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Category: Stews
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African Vegetarian Stew
** Parsnips may be substituted for the kohlrabi.
* Chick-peas Serve the couscous separately, if desired.
Combine all the ingredients in a large saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol
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Category: Stews
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Arabian Stew
Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese. Makes 20 cups.
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Category: Stews
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Ardshane House Irish Stew
You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock.
I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.
If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid.
Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours.
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Category: Stews
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Armenian Stew
1. in a Large Pan, Bring Soaked Apricots and Their Water To a Boil. add Soaked, Drained Garbanzo Beans and 1 C. Water. Bring To a Boil and Cook for 30 Minutes.
2. add the Lentils, Onions and 4 C. Water To Pot. Bring To a Boil.
Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are tender. add 2 t. Malt Syrup. Mix in Well. Serve Over Brown Rice.
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Category: Stews
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Bay Scallop Stew
In heavy sauce pan saute shallots in butter, add wine; boil.
Lower heat and simmer 2 min.
Add scallops, simmer 5 min.
Add milk, cream and chives.
Stir until hot.
Do not boil.
salt and white pepper.
Serve.
prep time 30 - 45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat.
Stew will separate slightly.
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Category: Stews
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Bean Stew
Heat oil in a pot & fry the onion for 2 minutes.
add garlic & fry together.
Add the rest of the ingredients & the seasonings.
Mix together well.
Fry for 5 minutes.
Add stock.
Simer till the beans are tender.
Serve hot or cold.
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Category: Stews
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Bean Stew (santa Maria)
Heat oil in a pot & fry the onion for 2 minutes.
add garlic & fry together.
Add the rest of the ingredients & the seasonings.
Mix together well.
Fry for 5 minutes.
Add stock.
Simer till the beans are tender.
Serve hot or cold.
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Category: Stews
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Bean Stew With Fennel & Tomatoes
Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour
1.Soak beans in a large bowl of water to cover for several hours or overnight.
Drain.
2.Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
Add bay leaf and whole garlic cloves.
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes).
(The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and tomato sauce is cooked.
3.Meanwhile, cut stalks off fennel bulb.
Chop the feathery leaves and reserve.
Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly.
There should be about 8 cups of fennel slices.
Discard stalks or save for soup.
Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes.
Do this in batches if necessary.
4.Add tomato to fennel; cook 5 or 6 minutes.
Discard garlic and bay leaf from beans; drain beans.
Add beans to the skillet, tossing gently to combine all the ingredients.
Add parsley and chopped fennel leaves.
Season with salt and pepper.
Remove from heat, add lemon juice and remaining olive oil to taste.
Serve warm or at room temperature.
Yield: 6 to 8 Servings
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Category: Stews
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Beef and Lentil Stew
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
Drain off the excess fat.
Stir in the undrained mushrooms, and the remaining ingredients.
Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.
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Category: Stews
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Beef And Lentil Stew
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
1 Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn
1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced
1 c Lentils; Uncooked
3 c Water
1/4 c Red Wine; Optional
1 Bay Leaf
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
1/4 ts Pepper
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Category: Stews
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Beef Burgundy Stew
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done.
Drain bacon, reserving drippings in casserole.
Crumble bacon and set aside.
Stir flour, bouillon granules, and basil into drippings.
Add beef, UNDRAINED tomatoes, and wine; mix well.
Micro-cook, covered, on 100% power for 2 minutes.
Micro-cook, covered, on 50% power for 15 minutes, stirring twice.
Stir in onions and mushrooms.
Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice.Sprinkle crumbled bacon atop and serve.
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Category: Stews
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Beef Stew Pressure Cooked
A VERY QUICK AND EASY STEW RECIPE Heat the cooker.
Add shortening.
Brown the meat.
Add the vegetables, stewed tomatoes, and water, and place over the meat.
Close the cover securely.
Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly.
Cool cooker at once.
If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken.
Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly.
My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper.
Mix well before measuring and adding to the recipe.
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Category: Stews
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Beef Stew Ro tel Style
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat.
In a large Dutch oven, brown meat in hot oil.
Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme.
Heat to a boil; reduce heat.
Cover and simmer 1 to 1 1/4 hours.
Add potatoes, carrots and celery.
Cover and simmer an additional 45 minutes or until tender.
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Category: Stews
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Beef Stew With Ale
Preheat oven to 350 deg. F.
Trim beef and brown in a skilet in hot oil.
Transfer beef to a casserole and brown onions in oil.
Add garlic, mustard, and flour.
Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth.
Add salt, sugar, and nutmeg.
Pour sauce over browned beef.
Cover casserole and place in the oven for 2 hours.
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Category: Stews
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Beef Stew With Cranberries
HEAT 1 TABLESPOON each of oil and butter in 6-quart pot.
When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
Heat remaining oil and butter and brown remaining meat.
Remove pot from heat, remove meat and discard fat.
Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot.
Medium shredding disk: Use firm pressure to shred onions.
Use slotted spoon to lift onions from their juice and add to pot. Discard juice.
Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
Reduce to simmer, cover and cook until meat is tender--about 2 hours.
Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
Add cranberries to pot, stir well and cook for 10 minutes longer.
Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
Adjust seasoning. Can also be frozen up to 3 months.
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Category: Stews
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Beef Stew 1
This is our all-time favorite beef stew!.
Cook and stir beef in oil in 12-inch skillet or Dutch oven about 15 minutes or until beef is brown.
Add 3 cups hot water, 1/2 teaspoon salt and the pepper.
Heat to boiling; reduce heat.
Cover and simmer 2 to 2-1/2 hours or until beef is almost tender.
Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf.
Cover and simmer about 30 minutes or until vegetables are tender.
Remove bay leaf.
Prepare Parsley Dumplings.
Shake 1/2 cup cold water and the flour in tightly covered container.
Gradually stir into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
6 SERVINGS; 430 CALORIES PER SERVING.
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Category: Stews
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Beef Stew: Eisenhowers Recipe
Stew meat until tender, add vegetables and spices.
Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture.
Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.
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Category: Stews
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