Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.
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* Exported from MasterCook II *
Hamburger D
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
2 pounds hamburger meat
5 lbs peeled and sliced potatoes
3 sliced onions
2 cans cream of mushroom soup
salt and pepper to taste
Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. Ser
ves 5-7. Enjoy.
Posted in KitMail by SSpahn@aol.com.
In honor of my Mother-In-Law, Millie Spahn, who raised seven children on this dish. The recipe was recently submitted by one of her daughters to a publication and won and was published. Don't let that stop you, it's still as easy as it looks and really was a great comfort food.
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* Exported from MasterCook II *
Hearty Pot Roast
Recipe By : Ladies' Home Journal
Serving Size : 8 Preparation Time :3:00
Categories : Magazines
Amount Measure Ingredient -- Preparation Method
2 pounds round roast, trimmed
1 1/2 cups onions -- coarsely chopped
2 teaspoons ginger
2 teaspoons garlic -- minced
1 teaspoon coriander -- ground
1/4 teaspoon cinnamon
1 1/2 cups white wine
2 cups beef broth
1 tablespoon molasses
2 strips orange peel
1/2 bay leaf
1/2 teaspoon fresh ground black pepper
3 pounds red new potatoes -- quartered
2 pounds carrots -- cut in 2" pieces
1/2 teaspoon salt
2 tablespoons fresh parsley -- chopped
Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2 hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley
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* Exported from MasterCook II *
Honey Spears
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Pickles
Amount Measure Ingredient -- Preparation Method
12 Ripe cucumbers
1 cup Water
6 Onions
2 cups Honey
1/2 cup Pickling salt
2 tablespoons Mustard seed
1 gallon Water
2 teaspoons Celery seed
3 cups Pickling vinegar
2 teaspoons Tumeric
Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal.
water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix
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* Exported from MasterCook II *
Hot dog stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
1 poud hot dogs (not cheese filled)
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste
In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si
mmer. Add hot dogs, cut in chunks, stir, cover. Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary. Salt and pepper to taste.
A dab of yellow mustard on the side of the plate is good.
This strange recipe is real comfort food for my family. I invented it when I was a young mother, desperate for something warm for lunch, when the ingredients were about all there was in the house and a trip to the store with three hungry kids was out of
the question. It's based on my grandmother's IRISH POTATO STEW.
Posted in KitMail by DDMmom@aol.com.
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* Exported from MasterCook II *
How To Make A Roux - Part 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
***TEXT ONLY***
Several words of advice are essential:
- Cooked roux is called CAJUN NAPALM. Treat it with care and respect. It is extremely hot, and sticks to your skin. Be VERY CAREFUL to avoid splashing it on yourself (or others standing around you). It's best that you use a long handled metal whisk or wooden spoon. I strongly recommend that you have both a whisk and a spoon handy so you can switch them quickly if you find you're having trouble stirring with one of them.
- Always begin with a very clean skillet or pot, preferably one that is heavy, such as cast iron (NEVER use a nonstick type - it doesn't withstand the heat or the constant stirring). The cast iron should be well seasoned. If possible, use a skillet or pot with flared sides (without angular corners) because this makes stirring easier and thus makes it less likely the roux will burn. In addition, use a large enough skillet or pot so that the oil does not fill it by more than one fourth its capacity. I have found that the best all-around pot for making roux is a 2 quart, cast-iron Dutch oven with flared sides. I'm also fond of using a 16 inch cast iron skillet.
- The oil should be smoking hot, or just short of it, before the flour is added. (NOTE: this is different than the Justin Wilson recipe, which calls for a lower temperature and slower cooking).
- Once the oil is hot, move promptly to add the flour, not only because the oil will eventually burn, but because the quality of the oil starts breaking down as it continues to heat. Stir in the flour gradually (about one third at a time) and stir or whisk quickly and CONSTANTLY to avoid burning the mixture. (flour has moisture in it, and adding it to hot oil often creates steam -- another good reason for using long-handled whisks or spoons.
- If black specks appear in the roux as it cooks, it has burned; discard it (place in a heat proof container to cool before discarding), then start the roux all over again -- c'est la vie!
- As soon as the roux reaches the desired colour, remove it from the heat. Unless you are making the roux ahead, stir in any vegetables called for (they help to stop the browning process and enhance the taste of the finished dish), and continue stirring until the roux stops getting darker, usually about 3 minutes.
- While cooking roux (bringing it to the desired colour), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it; don't ever hesitate to do this. Also, lower the heat whenever you feel it is necessary.
- Occasionally I have trouble with a roux not coming out just right -- that is, it "breaks" instead of dissolving when it hits hot stock or water. This doesn't happen very often, and it is always surprising and somewhat perplexing when it does. I'm not sure of the reasons why it does this, but it seems most often to be related to variations in the moisture and gluten contents of flour at different times of the year; even batches of flour with the same brand name can vary. I can nearly always tell I'm going to have a problem with a roux when I notice a blue smoke coming off the roux surface instead of the clear smoke you see when oil is just beginning to smoke. When a roux breaks, even after trying it for a second time, I find it's best to use less intense heat, or change to a different type of flour. Always try to use the highest gluten flour you can.
- Care and concentration are essential for you to be successful with this fast method of making roux. Especially the first few times you make roux, be certain that any possible distractions -- including children -- are under control (I take the phone off the hook). In addition, always have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time, and near at hand before you start cooking.
Shared by Fred Towner
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* Exported from MasterCook II *
Hungarian Chicken Paprikas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
3 To 31/2 lb. chicken (cut
1 cup Sour cream -- into serving pieces)
2 medium Onions (chopped)
1/2 teaspoon Of parsley flakes
1 large Green pepper (chopped)
1 teaspoon Of black pepper
1 large Tomato (chopped)
Salt (to taste)
1 Tablespoon -- sweet paprika
3/4 cup Of water
In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.
Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.
Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings.
Serves four.
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* Exported from MasterCook II *
Hungarian Goulash Coca-Cola
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
3 pounds Beef chuck -- lean
1/2 cup COCA-COLA
2 tablespoons Margarine
1/4 cup Red wine
2 cups Onion -- chopped
4 Ripe tomatoes -- peeled
10 milliliters Garlic -- minced
And chopped
1 tablespoon Paprika
3 tablespoons Flour
2 1/2 teaspoons Salt
Water
1/2 teaspoon Caraway seeds
Noodles -- cooked and hot
Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles.
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981
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* Exported from MasterCook II *
Italian Chilli
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Ground Beef
Vegetables Beef
Amount Measure Ingredient -- Preparation Method
9 ounces Frozen Italian Green Beans
(3 cups)
1 pound Ground Beef
30 ounces Tomato Sauce
1 pound Bulk Pork Sausage
16 ounces Whole Tomatoes -- undrained
2 large Onions -- chopped
1 tablespoon Italian Seasoning
1 medium Green Bell Pepper -- chopped
1 teaspoon Salt
4 Garlic Cloves -- crushed
1/4 teaspoon Pepper
3 medium Zucchini -- cut into 1/2"
Grated Parmesan Cheese
Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often.
Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese.
Source: "The Yankee Kitchen" 03-15-93 (#2) [Deb from Annberry, Mass]
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* Exported from MasterCook II *
Italian Cooking Sauce Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..
Amount Measure Ingredient -- Preparation Method
2 cans (14 1/2 oz) Stewed Tomatoes
4 cans Tomato Sauce*
2 cups Water
2 cans Tomato Paste**
2 tablespoons Instan Minced Onion
2 tablespoons Parsley Flakes
3 teaspoons Salt
2 tablespoons Cornstarch
4 Teaspoons Green Pepper Flakes
1 Teaspoon Garlic***
3 Teaspoons Sugar
1 1/2 Teaspoons seasoning****
*8-oz tomato sauce, **6-oz tomato paste, ***use dried instant minced garlic,****use Italian seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix.
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* Exported from MasterCook II *
Italian Meat Sauce Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..
Amount Measure Ingredient -- Preparation Method
1 Pound Italian Sausage -- mild
2 Pounds Ground Beef
4 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Instant Minced Garlic
1 Each onion -- small
1 Each Medium Carrot -- Peeled
Water
2 Tablespoons Sweet Basil Leaves
1/4 Teaspoon Chili Powder
1/4 Teaspoon Thyme
1 Package Cauliflower
1 Package (10 oz) Frozen Broccoli
1 Can Tomato Puree
1 Can (12 oz) Tomato Paste
8 Cups Water
10-oz packs of frozen broccoli, 10-oz frozen cauliflower, 29-oz can of tomato puree. Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water
and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9
pints of mix.
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* Exported from MasterCook II *
Italian Sausage
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pork/Ham
Sausages
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Italian sausage -- cut into
1 large Bay leaf
Links
Plenty oregano, basil
1 Oil
Marjoram
1 small Onion -- diced
Pinch each thyme -- rosemary
1 large Green pepper -- diced
Dashes ground fennel -- red
3 large Cloves garlic -- sliced
Pepper flakes (optional)
16 cans Tomato sauce or whole
Lots Parmesan cheese
Tomatos -- smooshed
6 ounces Fresh mushrooms -- 1/2'd or
6 cans Tomato paste
1/4
1 teaspoon Sugar (to cut acidity of
1 2 slices American cheese (I
Tomatos)
Know -- heretical but good)
8 ounces Red wine
Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.
Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce.
Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later.
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* Exported from MasterCook II *
Italian Spaghetti
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Ground Beef
Pasta Beef
Amount Measure Ingredient -- Preparation Method
2 pounds Ground beef
3 cups Water
1 Medium onion -- chopped
1 tablespoon Sugar
2 cans Tomato sauce(15 oz)
1 teaspoon Oregano leaves
2 cans Tomato paste(15 oz)
2 Cloves garlic -- minced
1 can Pitted ripe olives(7 1/2 oz)
1 Bay leaf
2 packages Spaghetti sauce mix w/mushro
16 ounces Uncooked long spaghetti
1 cup Chopped green pepper
Grated Parmesan cheese
Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
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* Exported from MasterCook II *
Italian Tomato Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Magazines
Amount Measure Ingredient -- Preparation Method
3 tablespoons Olive oil
2 cups Chopped onions
1 medium Bell pepper -- diced
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 1/2 teaspoons Salt
13 ounces Canned toamtoes -- chopped
6 ounces Tomato paste
1 tablespoon Honey
Black pepper -- lots
6 each Garlic cloves -- minced
Parsley
Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.
Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.
Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.
Serve over spaghetti & with homemade garlic bread.
Mollie Katzen, "Moosewood Cookbook", Revised Edition
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* Exported from MasterCook II *
ITALIAN VEGETABLE RAGOUT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Indian
Stews Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound Boiling potatoes -- peeled
cut in 1 1/2" cubes
1 pound Brussels sprouts -- - tough leaves remov
ends trimmed -- - cut in half
1 medium Cauliflower -- - cut in large flore
1 pound Swiss chard -- - tough stems remove
torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves -- - finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini -- ends trimmed
cut in 1" cubes
2 large Carrots -- peeled
sliced thickly -- - on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas -- drained
rinsed with water
Whole wheat spaghetti or
Steamed brown rice
1/4 cup Chopped fresh basil
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.
Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.
Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
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* Exported from MasterCook II *
Italian Vegetarian Lasagna
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
12 uncooked lasagna noodles
1/2 c dry sherry or unsweetened
1 apple juice
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
2 large zucchini, coarsely
1 grated (about 4 cups)
2 medium red or green bell
1 peppers, seeded & chopped
2 c fresh spinach
1 t dried basil leaves
1/2 ts dried oregano leaves
15 oz light ricotta cheese
1 c nonfat cottage cheese
1/4 c grated parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
1 moisture part-skim
1 mozzarella cheese
Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.
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* Exported from MasterCook II *
Italian-Style Pot Roast
Recipe By : Theresa J. Farney, Colorodo Springs Sun
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
pound venison pot roast
2 tablespoons fat
salt and pepper
8 ounces tomato sauce
1 cup dry red wine
1 medium onion -- chopped
1 cup celery -- chopped
1 tablespoon parsley -- minced
2 teaspoons oregano
1 clove garlic
flour
water
In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.
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* Exported from MasterCook II *
Jambalaya Lafitte
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cajun Main Dish
Rice Sausage
Amount Measure Ingredient -- Preparation Method
1 pound fresh shrimp - medium -- heads off
1 1/2 cups cooked ham or tasso - diced
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 garlic clove - crushed
1 cup raw rice
1 1/4 cups green onion - chopped
1/2 cup smoked sausage - sliced 1/2" thick
1 medium onion - chopped fine
1 celery rib - chopped fine
1 medium green pepper - chopped fine
2 medium tomatoes - peeled -- seeded -- roughly
-- chopped
1 bay leaf
2 teaspoons fresh thyme or 1/2 tsp dried
2 teaspoons salt
1 teaspoon black pepper - ground
1/2 teaspoon white pepper - ground
1 teaspoon cayenne pepper - ground
1 cup white wine - dry
1 doz unwashed fresh shucked oysters
1/4 cup parsley - chopped
Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.
Shared by Fred Towner
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* Exported from MasterCook II *
Jambalaya, Frank's Cajun
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Sausage
Poultry
Amount Measure Ingredient -- Preparation Method
1/2 cup bacon drippings - OR margarine
1 pound smoked sausage - diced
1/2 pound Andouille - diced
1/2 pound tasso
1/2 pound bacon - crumbled
2 cups chicken - julienned OR julienned turkey
2 lar onions - coarsely chopped
1 medium bell pepper - chopped
6 rib celery - coarsely chopped
4 cups garlic - finely minced
3 cups rice - long grain
2 cups Rotel tomatoes - -- (2 8-oz. cans)
2 cups beef stock
2 teaspoons Kitchen Bouquet
1/2 teaspoon thyme
2 teaspoons chili powder
black pepper to taste
cayenne pepper to taste
salt to taste
2 pounds shrimp - peeled
12 green onions - sliced
1/2 cup parsley - minced
To make a really good pot of jambalaya, you're going to need a well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for this recipe, an 8-quart pot is perfect! So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or margarine). Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats until the smoked sausage turns light brown (it should take about 8 minutes or so). Now, drop in the julienned chicken and stir-fry it until every strip loses its translucency (turns white). Then immediately add the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables until they soften. At this point, pour in the rice. And you want to stir it thorougly into the seasoning vegetables and meats until every single grain is moistened -- about 4 to 5 minutes. Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili powder, blend everything together well, and bring the mixture to a slow boil. When this happens, taste the liquids and season the dish to taste with salt, black and cayenne pepper. Just remember that you're going to have to season it a little on the "heavy side" because the rice will absorb much of the seasonings as it cooks, and you still have a couple pounds of shrimp to mix in. So be sure to taste carefully! [I'd definitely add Tabasco for flavor, too.] When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour. This "slow cooking" process allows each grain of rice to cook evenly, puff properly, and pick up the combination of flavors. If the heat is too high, the rice will stick to the bottom of the pot and turn mushy. Then when the jambalaya is done, about 5 minutes before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over low heat until the shrimp turn pink. I suggest that before you serve the dish, you fluff the rice slightly. I also suggest that you serve the dish alongside crispy butter French bread and ice-cold beer. CHEF'S HINTS: 1. Under no circumstances should you remove the cover from the pot during the slow-cooking process. If you do, you'll release steam you need to cook the rice. Your rice will turn out hard in the center and your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If you don't feel that your stove-top will cook the jambalaya slowly enough, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 minutes. It will come out perfect! From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis.
Shared by Fred Towner
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* Exported from MasterCook II *
Jollof Rice Ghana
Recipe By : Betty Crocker's International Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : African Ghana
Rice
Amount Measure Ingredient -- Preparation Method
3 pounds broiler chicken -- cut up
2 cans stewed tomatoes
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 cup rice
1/4 pound smoked ham -- cubed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper -- more to taste
3 cups cabbage -- coarsely shredded
8 ounces green beans
2 onions -- 1/2 inch slices
1/2 teaspoon salt
Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Sttir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
[Note: There are lots of versions of Jollof rice. It is a common West African dish. One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme. Saffron added is also good as a variation. -- cmt]
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NOTES : Posted on rec.food.recipes by Carol Miller-Tutzauer - riacmt@ubvmsc.cc.buffalo.edu
MasterCook formatted by Garry Howard - Cambridge, MA - garhow@hpatc1.desk.hp.com
Betty Crocker's International Cookbook
Random House, ISBN 0-394-50453-4
* Exported from MasterCook II *
Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Meats
Veal Main Dish
Amount Measure Ingredient -- Preparation Method
3 each Bacon -- Strips
1 each Onion -- Medium
4 ounces Mushroom Pieces -- (1 can)
1/4 cup Fresh Parsley -- Chopped
1 Tb Dill; Fresh -- Chopped
1 teaspoon Tarragon Leaves -- Dried
1 teaspoon Basil Leaves -- Dried
1/2 pound Ground Beef -- Lean
1/2 cup Bread Crumbs -- Dry
3 each Eggs -- Large
1/3 cup Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
3 pounds Boned Veal Breast -- OR
4 pounds Boned Leg Of Veal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tb Vegetable Oil
2 cups Beef Broth -- Hot
2 Tb Cornstarch
1/2 cup Sour Cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.
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* Exported from MasterCook II *
Kartoffelklosse (Potato Dumplings)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Vegetables
Amount Measure Ingredient -- Preparation Method
2 tablespoons Margarine
riced
1 slice White bread in 72 equal
1 Egg -- pieces
1 1/3 cups (less 1 tsp) all-purpose
1/8 teaspoon Ground nutmeg -- flour, divided
1 pound 14 oz peeled cooked boiling
4 quarts Water
In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned.
Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.
In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten.
Makes 12 servings of 2 dumplings each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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* Exported from MasterCook II *
Kenyan Bean Stew
Recipe By : Cookbook of the United Nations c. 1965
Serving Size : 6 Preparation Time :0:00
Categories : African Poultry
Ethiopian
Amount Measure Ingredient -- Preparation Method
1 cup dried beans
4 cups boiling water
1 pound beef stew meat -- cut in 1" cubes
2 tablespoons oil
1 large onion -- chopped coarsely
2 large potatoes -- pared & cubed
3 ribs celery -- cut in 1" slices
3 medium carrots -- pared & sliced
1 cup corn -- fresh or frozen
1 teaspoon curry powder or Berbere
1 1/2 teaspoons salt
1 cup boiling water
1/2 pound brussel sprouts -- fresh or frozen
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990
Chichikov@aol.com
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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
* Exported from MasterCook II *
Kohl Westfalisch (Westphalian Cabbage)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Vegetables
Amount Measure Ingredient -- Preparation Method
2 pounds Cabbage -- (1 Head) Approx Wt.
3 tablespoons Vegetable Oil
1 teaspoon Salt
1 teaspoon Caraway Seeds
1 cup Beef Broth
3 each Apples; Small -- Tart
1 tablespoon Cornstarch
2 tablespoons ;Water -- Cold
3 tablespoons Red Wine Vinegar
1/4 teaspoon Sugar
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.
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* Exported from MasterCook II *
Kosher Cabbage Rolls
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Beef
Amount Measure Ingredient -- Preparation Method
1 large Head cabbage
2 pounds Ground beef
6 tablespoons Ketchup
2 Eggs
Salt and pepper
1/2 cup Rice
1 #2 1/2 can tomatoes
1/2 cup Brown sugar
1 can Tomato sauce
2 large Onions -- sliced
Juice of 1 lemon
Salt and pepper
Combine filling ingredients.To prepare cabbage,cut larger outer leaves from cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently.
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* Exported from MasterCook II *
Kuritsa S Paprikoy (Chicken Paprikash)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Russian
Amount Measure Ingredient -- Preparation Method
2 tablespoons Butter -- sweet
Salt -- to taste
1 Onion, large -- chopped
Pepper -- to taste
3 tablespoons Paprika
1/4 teaspoon Marjoram
3 tablespoons Oil
1 cup Chicken stock
1 Chicken -- 4 lb
2 tablespoons Sour cream
1 Pepper -- green bell
3 tablespoons Cream -- heavy
1 Pepper -- red bell
1 tablespoon Parsley -- fresh
4 Tomato -- large
Approx. Cook Time: 1:00 Melt
butter in a large Dutch oven over medium-low heat. Add the onion and saute�, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.
Meanwhile, in a small bowl, whisk together the sour cream and heavy cream.
With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.
--- Please to the Table von Bremzen & Welchman
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* Exported from MasterCook II *
Lamb and Sausage Couscous
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lamb Sausages
Amount Measure Ingredient -- Preparation Method
3 pounds Lamb shoulder
3 tablespoons All-purpose flour -- cut into 2-in cubes
1/2 teaspoon Salt -- or to taste
6 cups Low-sodium chicken broth
Freshly ground black pepper
Water
1 tablespoon Olive oil
1 teaspoon Cayenne pepper
1 medium Onion -- quartered
1 tablespoon Ground cumin
4 medium Carrots -- peeled
6 Spicy sausages -- and cut into 1/2-in
2 Celery stalks
2 medium Zucchini -- cut into 4 pieces
1/4 cup Tomato paste
1 1/2 cups Couscous
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Lamb Carnitas
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
2 cups Canned lima beans -- drained
1 teaspoon Ground coriander
2 teaspoons Salt
2 teaspoons Dried savory
1/4 cup Olive oil
1 cup Milk
1 3/4 pounds Cubed -- lamb stew meat
2 Medium onions
1 teaspoon Freshly ground pepper
2 Tomatoes
3 Bay leaves
1 Salt and frsh pepper to tast
Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out.
Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary.
When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm.
Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas.
oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside.
When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn.
Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings.
I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S.
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* Exported from MasterCook II *
Lamb Pasta E Fagioli
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lamb Italian
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