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Beef Stewed In Cranberry Chutney
Heat oil in a large skillet.
Add beef and brown on all sides.
Add onions and celery and saute until golden brown.
Add garlic and saute mixture 1 minute longer, stirring constantly.
(Do not let garlic change color.) Stir water into mixture, then add remaining ingredients.
Cover and simmer for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup.
If pan juice gets too low during cooking, add a little hot water.
Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often. Taste to correct seasonings. Stew goes well with brown rice. Makes 4 servings.
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Category: Stews
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Beets Stewed In Sour Cream
Bake the beets ina 375 degree F oven for 1 hour.
remove , jullienne' the beets.
Brown the onion in butter.
Add the beets and fry for 10 minutes.
Cover with the beaten sour cream mix well, cover and stew for 15 minutes.
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Category: Stews
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Brown Rice and Lentil Stew
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.
Remove and discard bay leaf.
Each serving provides: * 252 calories * 10.5 g.
protein * 1.4 g.
fat * 50.7 g.
carbohydrate * 917 mg.
sodium * 1 mg. cholesterol
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Category: Stews
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Brunswick Stew
Place chicken in a large Dutch oven; add water to cover.
Bring to a boil; cover and simmer for 2 hours or until chicken is tender. Remove chicken from broth; cool.
Bone chicken, and grind meat using coarse blade of meat grinder. Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Ladle stew into individual bowls, and serve hot. Yield: about 1 1/2 gallons.
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Category: Stews
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Brunswick Stew Family Size Recipe
Place the chicken, celery and small onion in a large kettle and add about a quart of water. Simmer until the meat is tender and begins to loosen from the bones, Lift the chicken from the broth.
Cool the broth and discard the celery. Remove the meat from the bones and cut it into small pieces.
Add the tomatoes, chopped onions and whole potatoes to the broth.
Continue cooking over medium heat. Remove the potatoes when they are tender, mash and return to the stew. (Some cooks omit this step but dice the potatoes before adding them to the stew.
It has been noted, however that the stew freezes better when the potatoes have been mashed; otherwise they will become soggy.) Add the cut-up chicken, butter beans, corn and sugar.
Add salt and red and black pepper to taste. Bring to a boil while stirring. Cover, lower the heat and simmer slowly, stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the tomatoes have been cooked to pieces. Makes 12 servings.
Per Serving: 378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g Saturated Fat; 96 mg Cholesterol; 384 mg Sodium.
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Category: Stews
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Brunswick Stew 1
Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours. Remove chicken and let cool.
Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken deboned and diced, or in sections. Add the seasonings.
NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew.
ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking.
It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.
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Category: Stews
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Brunswick Stew Ii
Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram.
Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew.
Add a cup of chicken broth after first or second serving.
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Category: Stews
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Burgundy Oven Beef Stew
Blend sauce with flour in 3 qt. baking dish. Cut meat into cubes,add to sauce mixture.
Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat. Oven simmer @ 325 degrees for 1 hour. Then add mushrooms and bake 1 1/2 hours or until tender.
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Category: Stews
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Cajun Oyster & Scallop Stew
Melt the butter in a sauce pan at approx. 300 degrees F.
Add the vegetables and saute until slightly browned. Remove form the heat. In a separate pan heat the Half & Half being careful no tto boil it.
Reduce heat to approx. 150 degrees F. and slowly stir in the flour.
When it is blended well, add the seasonings & spices.
Add the browned vegetables and the drianed oysters & scallops.
Simmer for 15 minutes, stirring frequently.
Add the sherry and contimue to simmer until the stew thickens.
Add the croutons and serve!
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Category: Stews
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Caldillo (new Mexican Green Chili Stew)
Cube meat, sprinkle with salt and fry until brown in oil.
Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
Continue to add water if necessary.
It will have a soupy consistency.
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Category: Stews
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Cassoulet (bean And Chicken Stew)
In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight.
In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides.
Transfer to shallow 2-quart casserole and set aside.
Preheat oven to 350F.
Press cloves into carrot slices (for easier removal later).
In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper.
Cook, stirring occasionally, until onion slices are translucent.
Cover skillet and cook for 5 minutes longer.
Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine.
Cover casserole tightly and bake for 1 hour.
Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes.
Remove and discard the cloves and bay leaf.
Serve sprinkled with the remaining 2 tablespoons parsley.
Makes 4 servings.
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Category: Stews
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Catfish Stew
In a heavy bottomed soup pot, saute the bacon.
As soon as it startes to brown add the onion and diced green & red pepper.
Cook for about 5 min more.
Add the diced tomatoes.
Cook 5 min.
more.
Add the okra and the fish stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken(tomato paste can be added at this point if desired).
Add the cubed catfish and simmer till fish is done.
Season w/salt & pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.
red pepper.
Can also add crab, shrimp, oysters, chicken.
Went out fishing the other day and caught a few catfish too small to keep but this recipe came to mind.
Its real good when made spicy and served with COLD beer.
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Category: Stews
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Chick Pea Stew
1.Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
2.Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
3.Preheat the oven To 400 F.
4.Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes.
Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
5.Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well.
Cover and bake for 40-60 Min. Garnish With Fresh Mint Leaves.
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Category: Stews
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Chicken And Sausage Stew
Place chicken and water in a large kettle; bring to a boil.
Reduce heat; cover and simmer until chicken nearly falls from the bones.
Remove chicken from stock.
Chill stock.
Remove chicken from bones and cube; set aside.
Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes.
Drain; pan-fry sausages until browned.
Cool and cut into bite-size pieces; set aside.
In a Dutch oven, cook bacon until crisp.
Drain, reserving 1 tsp. drippings.
Cool and crumble bacon; set aside.
In the drippings, saute' garlic.
Skim fat from the chicken stock; add 5 cups to Dutch oven.
Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10-15 minutes.
Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.
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Category: Stews
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Chicken Feet Stew
1.Cut nails. Wash feet. Place in stockpot. Cover with water.
2.Add potatoes, onions, carrots, green beans, bay leaf, garlic, salt and pepper to season.
Simmer until tender.
Remove bay leaf before serving.
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Category: Stews
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Chicken Stew1
Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken 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 chicken 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 vegetable 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; 440 CALORIES PER SERVING.
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Category: Stews
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Alsatian Chicken Stock (fond Blanc De Volaille)
Place the chicken parts in a large pot.
Add the water and bring to a boil.
Spoon off the foam and salt lightly.
Add remaining ingredients and simmer for three hours.
Skim off the foam frequently to keep broth clear.
Strain the broth and carefully skim off the fat.
Chill or freeze until ready to use.
When cold, remove any remaining fat from top.
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Category: Stocks
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Basic Chicken Stock
Combine chicken wings and 4 quarts water in heavy large pot.
Bring to boil over high heat.
Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface.
Add remaining ingredients to pot; simmer 2 hours.
Strain stock, lightly pressing on solids to release all liquid.
Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days.
Discard fat.
Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes.
(Can be prepared ahead.
Cover and refrigerate 2 days or freeze up to 6 months.) Makes 8 cups.
Recipe from Bon Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole Chicken Cookbook" (Ballantine, 1992).
Note from me: We usually freeze our stock in ice trays until frozen; then we put in large zip lock freezer bag, labeled for storage.
We know that approximately 7 stock "cubes" equal one cup of stock, so it makes it easy to pop out a few when cooking, or take out a measured amount for a recipe.
Sure is nicer to have your own *unsalted* stock to use instead of the canned, which is so hard to find with little or no salt.
We also make our own garlic broth and store it the same way, and occasionally make our own beef broth.
Whenever we make a smoked turkey (and can resist using the carcass for gumbo), we make turkey stock, too.
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Category: Stocks
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Basic Shrimp Stock
Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan.
Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan.
The pot may be left wholly or partially uncovered.
Strain, cool and refrigerate until ready to use.
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Category: Stocks
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Basic Soup Stock
May be used as base, soup, stew or cooking.
Bring water to a boil.
Add Kombu.
Return to boil and then remove Kombu with tongs.
Stir in the Katsuobushi and turn off heat.
Let the Katsuobushi settle to the bottom for 2 minutes.
Skim off surface scum with a large spoon.
Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl.
Pour the stock through and let it drain undisturbed.
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Category: Stocks
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