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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:39 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:40 PM |
Make-Ahead Basic Stew Mixture
1/3 cup shortening
5 pounds beef stew meat, cut into 1 1/2 inch cubes.
(I prefer to buy a very lean roast, and then cut it into cubes, cutting away fat as I go)
4 cups water
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
Melt shortening in Dutch oven. Brown a portion of the meat on all sides in the hot
shortening. Remove browned meat from Dutch oven; set aside. Repeat browning
till all meat is cooked. Return all of the meat to the Dutch Oven. Add water,
chopped onion, minced garlic,. and salt. Bring to boiling on med-high heat, and
reduce heat , and simmer, covered, till meat is tender, about 1 1/2 to 2 hours.
Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into
three 1-qt. freezer containers. Seal, label, and freeze. Makes 3 quarts. BEEF PIE
10 minutes to assemble
50 minutes cooking time
1/3 recipe Basic Stew Mixture (1 quart)
1 1/2 tsps. salt or to suit taste
1 teaspoon liquid gravy base (Kitchen Bouquet Seasoning & Browning Sauce)
1 10-oz. pkg. frozen peas and carrots
2 tablespoons snipped parsley if fresh--less if dry
1/4 cup all-purpose flour
1 pkg. refrigerated buttermilk biscuits (10 biscuits)
BEFORE SERVING: In saucepan combine stew, 1/2 cup water, salt, and gravy
base. Cover and cook over low heat till thawed, about 20 minutes, or thaw in
microwave. Add peas and carrots, and parsley. Cover and simmer till tender,
about 5 minutes. Blend flour and 1/2 cup water; stir into stew. Cook and stir
until thick. Pour into a 2-quart baking dish. Cut 7 biscuits in half; place atop
hot stew. Bake at 450 F degrees for 20 to 25 minutes. Makes 5 or 6 servings.
Bake remaining biscuits separately.
GERMAN STEW
15 minutes to assemble
35 minutes cooking time
1/3 recipe frozen Basic Stew Mixture (1 quart)
1/4 cup red wine vinegar
1 tsp. salt
1 beef bouillon cube, crushed
2 cups shredded cabbage
1 cup shredded, peeled apple
1/2 cup broken gingersnaps
6 ounces medium noodles, cooked and drained.
1/2 tsp poppy or caraway seed
BEFORE SERVING: Combine stew, 1/2 cup water, vinegar, salt, and
bouillon cube; thaw, covered over low heat, about 20 minutes. Add
cabbage and apple; cover and simmer for 15 minutes. Add gingersnaps;
cook and stir til thick. Toss noodles with poppy seed or caraway seed;
serve with stew. Serves 4 or 5.
OLD-FASHIONED STEW
15 minutes to assemble
55 minutes cooking time
1/3 recipe Basic Stew Mixture (1 quart)
2 teaspoons salt or to suit taste
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Dash pepper
1 bay leaf
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
1/4 cup flour
BEFORE SERVING: In Dutch oven combine stew, 1 1/2 cups water, salt,
Worcestershire sauce, paprika, pepper, and bay leaf. Cover and cook
over low heat till thawed, about 20 minutes. Bring to boiling; add carrots
and potatoes. Cover and simmer till vegetables are tender, about 35 mins.
Remove bay leaf. Push meat and vegetables to side of pan. Blend 1/2 cup
water with flour. Stir slowly into hot liquid. Cook and stir until
thickened and bubbly. Makes 6 servings.
SHORTCUT STEW
10 minutes to assemble
55 minutes cooking time
1/3 recipe frozen Basic Stew Mixture (1 quart)
1 8-oz. can stewed tomatoes
1 tsp. salt
1 tsp. prepared horseradish
4 carrots, peeled and sliced
1 10-ounce pkg. frozen corn and lima beans, thawed
2 Tablespoons all-purposek flour
BEFORE SERVING: In a large saucepan or Dutch oven, combine stew,
tomatoes, 1/2 cup water, salt, and horseradish. Cover and cook over low
heat till thawed, 20 to 30 minutes. Add carrots; simmer covered 10 mins.
Add corn and lima beans; simmer covered, till tender, 15 to 20 minutes.
Combine flour and 1/4 cup water until smooth. Stir into stew; cook and
stir till thick and bubbly. Serves 5 or 6
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:43 PM |
| MINESTRONE-MA
1 lb. shin beef with bone (or beef ribs)
5 quarts water
1 cup dried kidney beans
1 onion, minced
1/2 cup fresh parsley
1/2 lb. ground beef (lean)
2 cups shredded cabbage
1 1/2 cups diced carrots
3 1/2 cups canned tomatoes
1 1/2 cups dry spaghetti, broken up
1 cup thin sliced zucchini
3 T. salt
2 T. olive oil
2 cloves garlic, crushed
1/4 t. pepper
1 cup diced celery
1 small pkg. frozen peas
grated Parmesan
Day Before:
Place shin bone with beef, water, salt and beans in large kettle. Bring to a boil. Cover and simmer 3 hours.
In oil, saute garlic, onion, parsley, ground beef and pepper until onion is tender. Remove bone from soup and cut off meat. Add meat to soup, along with onion mixture, celery, cabbage, carrots, and tomatoes. Simmer, covered, 20 minutes. Refrigerate until next day.
Skim fat from soup. Bring to boil. Add spaghetti, zucchini, peas. Cook covered 10 minutes. Salt and pepper to taste. Serve with Parmesan.
Makes a large quantity. Freezes well.
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:22 PM |
| Cranberry Chicken (Make Ahead and/or Freeze)
8 chicken breasts
1 bottle Catalina dressing
1 pkg. Lipton Onion soup mix
1 can cranberry sauce, whole berry
Cranberries for topping
Marinate chicken in Catalina, onion mix and cranberry sauce. Spread
cranberries on top. Bake at 400 for 10 minutes covered and bake at 325 for
45 minutes uncovered. Take cover off and let brown. May be frozen, or may be
prepared ahead.
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:30 AM |
Burgundy Meatball Stew--sonja
2 lbs ground beef, i use (pork,veal,beef combo)
1 cup fine soft bread crumbs
1/4 cup finely chopped onions
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 (14 ounces) can tomato sauce
1 (10 ounces) can beef bouillon or consomme
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1/2 lb mushrooms, quartered (optional)
1/4 cup parsley, chopped
2 tablespoons flour
1/2 cup cold water
1. Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme;
shape into 1 1/2 inch meatballs.
2. In a large flameproof casserole or dutch oven, heat butter and
oil; brown meatballs lightly on all sides.
3. Drain excess fat and add remaining ingredients except parlsey,
flour and water.
4. (Recipe may be made ahead to this point and refrigerated).
5. Cover and bake at 400 degrees for about 45 minutes or until
vegetables are tender.
6. Taste and adjust seasoning.
7. During last 15 minutes of baking, thicken sauce with 2 tbsp
flour into 1/2 cup cold water.
8. Add parsley and serve.
9. Note; This casserole freezes well, baked.
10. Thaw completely and reheat at 350 degrees for 30 minutes.
11. You can also freeze in tubs and pop into a crockpot to reheat.
Serves 6 to 8.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:12 AM |
Chili Con Carne 3 tbsp oil
1 onion, chopped
1 garlic clove, crushed
1 small green pepper, chopped
1 lb ground beef
1 tbsp mild chilii powder
1/2 tsp ground cumin
2 tbsp tomato paste
1 8-oz can tomatoes
1 14-oz can red kidney beans, drained Heat oil in saucepan and add garlic, onion and pepper, frying until soft. Add the ground beef until pink is gone. Add remaining ingredients and bring to a boil. Cover and simmer for 1 to 1 1/2 hours. Cool, place in freezer containers and freeze. To serve: Thaw overnight in fridge, add to saucepan and slowly bring to boiling, stirring occassionally. Simmer for 5 minutes, then serve.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:14 AM |
Tomato Soup with Basil 1 28-oz can chopped tomatoes (with juice)
2 cups chicken broth
1/2 cup milk
1 tbsp olive oil
1/3 cup onion, finely chopped
1 tsp garlic, minced
1 cup fresh basil, chopped and loosely packed
Heat olive oil and saute garlic and onion in a large soup pot over medium heat, until onion is translucent (roughly five minutes). Add tomatoes with juice and chicken broth, bringing to a boil. Reduce heat and simmer 20 minutes, or until soup begins to thicken. Add basil, stirring to combine. If you prefer tomato soup smooth, transfer to a food processor and blend until smooth then return to pot, otherwise skip this step. Stir in milk. Can serve now or allow to cool and transfer to labelled freezer containers. On serving day: Remove from freezer for defrosting, then transfer to soup pot and reheat over low heat.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:34 AM |
Barbecue Beef Stew While most people think that braises and stews are for cold weather only, the addition of barbecue sauce to this make-ahead recipe gives the stew a summer taste. This can be made several days in advance and refrigerated or frozen in airtight containers or simply tossed in a crockpot in the morning.
I like this served over buttered egg noodles, but for a summer meal you can also serve over a bed of arugula.
Ingredients:
2 lbs lean stew beef, in 1" cubes
1 large yellow onion, sliced
2 cans beef broth or stock (approx. 21 oz)
3 large russet potatoes, peeled and cut into 1" cubes
4 carrots, peeled and cut into 1/2" slices
1 large celery stalk cut into 1/2" slices
3/4 cup bottled barbecue sauce (suggest Kraft original)
1 cup frozen peas
1/2 cup flour (or more if needed)
salt & pepper
Vegetable oil
Make Ahead Preparation:
In a Dutch oven or large, heavy pot over medium-high heat, add enough oil to cover the bottom.
Mix flour with 2 tsp salt and 1 tsp pepper. Dredge beef cubes in the flour mixture and add to heated oil being sure not to crowd the pot. Cook beef until browned on all sides, about 10 minutes.
Crockpot Method:
Layer beef and vegetables in crockpot in this order: beef, carrots, celery, potatoes, onions. Mix barbecue sauce with beef broth or stock and add to crockpot. Add just enough hot water to cover beef and veggies. Cover and simmer for up to 10 hours on low or 5-6 hours on high.
About 1/2 hour before serving, check for taste and add more barbecue sauce, salt and/or pepper as needed.
Rinse frozen peas in colander under cold running water. Drain. Increase heat to high and add peas to stew mixture.
Combine 2-3 tbs flour with 1/3 cup warm water. Stir into stew, a little at a time, and continue to cook and stir until desired consistency.
Stovetop Method:
Reduce heat to medium. Add onions slices on top of the beef. Combine beef broth or stock with barbecue sauce and add to beef mixture. If needed, add just enough hot water to cover the beef. Bring to a simmer, cover and reduce heat to low. Let simmer for 1-1/2 to 2 hours or until beef is tender.
Add carrots, celery and potatoes. Cover and simmer for another hour. Check for taste and add more barbecue sauce, salt and/or pepper as needed.
Rinse frozen peas in colander under cold running water. Drain. Increase heat to medium and add peas to stew mixture.
Combine 2-3 tbs flour with 1/3 cup warm water. Stir into stew, a little at a time, until desired consistency.
Stew can be refrigerated for several days or frozen in airtight containers for several weeks.
Last Minute Assembly:
Defrost stew if frozen. Heat on stovetop or in microwave. Serve over hot buttered egg noodles. | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 8:50 PM |
| Beef Stew
Olive oil
3 lbs. stew meat or cheap roast
3 large onions, chopped minced garlic, minced
1 bell pepper, chopped (optional)
Salt, pepper, garlic salt, garlic powder, onion powder
1-1/2 tablespoons parsley flakes
2 tablespoons prepared mustard
1-1/2 tablespoons garlic sauce (optional)
One (1-lb.) bag any frozen veggies
2 bay leaves
2-3 large potatoes, peeled and cut in 3/4 inch cubes
2 pie crusts (homemade or bought)
In a large heavy pot, put enough oil to coat the pot and brown the
meat. If using a roast, cut into 2 inch cubes, removing as much fat as
possible. Brown the meat; add onions when meat is half browned. Add
garlic and bell pepper when onions are almost clear. When all the meat
is well browned and the onions, garlic and pepper are tender, add the
dry seasonings. Also add parsley, mustard and garlic sauce. Stir. Add
frozen vegetables, one bag at a time to defrost. Add bay leaves. Cook
covered for 30 minutes, then add cubed potatoes. Cook covered for
about 2 hours, stirring every 10-15 minutes. The stew is done when the
beef begins to fall apart when stirred. Remove the bay leaves.
Serve over rice and freeze leftovers.
For Meat Pie:
Sprinkle a little flour into pie shell. Pour the defrosted, left-over
stew into the pie shell and cover with the second crust. Cut 5 slits
into top to allow steam to vent out. Place the pie pan on a cookie
sheet or foil in case it runs over. Bake in the oven at 350-400F. for
about 30 minutes. Serve.
Yield: 4 servings as stew; 6-8 as pie
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:26 AM |
| Senate Bean Soup 1 lb dry navy beans
1 meaty ham bone or 1-1/2 lb ham hocks
1 c chopped onion
1 garlic clove, minced
1 c chopped celery
2/3 c mashed potato flakes
1/4 c chopped fresh parsley
1-1/2 tsp salt
1 tsp ground nutmeg
1 tsp leaf oregano
1 tsp sweet basil
1/2 tsp freshly ground black pepper
1 bay leaf
In a large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans. Add 2 quarts cold water and ham bone. Bring to a boil. Simmer for 1-1/2 hours. Add onion, garlic, celery, potato flakes, parsley, salt, nutmeg, oregano, basil, pepper, and bay leaf. Simmer for 20 to 30 minutes or until beans are tender. Add more water during cooking if necessary. Remove ham bone. Trim off meat and dice it. Remove bay leaf. Return meat to soup. Heat to serving temperature. Makes about 3 quarts. This soup freezes well. | |
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