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23-03-2008, 05:11 PM
| #1 (permalink) |
| The Dog  Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
   | Stews and Casserole Recipes from around the world How to make Beef Burgundy INGREDIENTS:
In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6 to 8 hours. Add mushrooms. Cover and cook on HIGH for 30 to 45 minutes longer. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water). 6 servings.
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24-03-2008, 04:45 PM
| #3 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Beef and Guinness Stew Recipe How to make Beef and Guinness Stew BEEF & GUINNESS STEW Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland Adapted by StarChefs Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O'Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food... they used to call the pint the 'liquid food'. Nowadays the 'liquid food' is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made. Yield: 6-8 servings
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley. Last edited by dirtydog : 24-03-2008 at 04:51 PM. |
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26-03-2008, 10:51 PM
| #5 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Oyster Stew Recipe How to make Oyster Stew 1 pint small oysters salt to taste 1 qt. milk or half and half Butter Freshly ground pepper Tabasco Sauce Saute oysters in 2 Tbls. butter, together with their own liquor, until edges begin to curl (don't exceed 5 minutes). In large sauce pan, heat milk and add any flavor variations at this time. DO NOT BOIL. Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of tabasco. Add 2 Tbls. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbls. butter, and sprinkle with paprika or parsley. VARIATIONS: Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbls. parsley to milk. Add 1 tsp. tarragon or thyme. Add finely minced garlic and a dash of cayenne pepper. Saute 1/2 cup of minced onions and celery in button then add to milk and oysters. |
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11-04-2008, 08:00 AM
| #7 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Ethiopian Spicy Chicken Stew - Dora Wat Ethiopian Spicy Chicken Stew - Dora Wat Doro Wat (very spicy chicken stew) (as prepared by Nancy T for an Ethiopian meal) Ingredients 2 lbs chicken breasts, cut into pieces 3/4 lb butter 3 lbs onions, finely chopped 2 lg cloves garlic, minced 3 heaping T berbere (Ethiopian cayenne pepper spice) (see note) 9 oz tomato paste 6 - 8 hard boiled eggs, shell removed 1 t black pepper injera (see note) Directions 1. in a large soup pot melt butter 2. add onions and garlic and saute for 5 min 3. add berbere and tomato paste, simmer mix about 15 min 4. add chicken, a few pieces at a time coating well with the sauce 5. add enough water to maintain a thick soup consistance, simmer for about 20 min 6. Put in eggs, cover and continue to cook til chicken is tender. The dish is ready when the oil has risen to the top. 7. Add black pepper and cool slightly. NOTE= berbere and injera can be bought at an Ethiopian market-there are no American substitutes! Last edited by dirtydog : 11-04-2008 at 08:07 AM. |
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26-04-2008, 10:41 AM
| #10 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Egg Casserole with Soubise Sauce Recipe How to make Egg Casserole with Soubise Sauce Hard boiled and sliced eggs layered with wine sauteed mushrooms, onions and cream sauce then broiled with cheese. |
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30-04-2008, 02:34 PM
| #11 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Pierogies Recipe How to make Pierogies INGREDIENTS:
Pierogi Dough To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Prepare the Pierogies Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal. Homemade Pierogi Tips:
Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls. |
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01-05-2008, 05:04 AM
| #12 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Shepherd's Pie with Real Ale Recipe How to make Shepherd's Pie with Real Ale Ingredients 500g minced lamb 1 carrot, finely chopped 1 onion, finely chopped 2 cloves garlic 1 tbs plain flour 1 handful chopped parsley 3lbs Marfona potatoes, peeled and chopped into large chunks 300ml beef stock 300ml real ale of your choice Splash Worcestershire sauce 2 tlbs double cream 2 egg yolks Salt and black pepper 2tbs olive or rapeseed oil Handful grated Red Leicester cheese Method - Brown the mince in a saucepan or wok, giving it a good 4 or 5 minutes to really get some nice brown bits – that's where all the flavour comes from. - Now remove the meat with a slotted spoon and keep it to one side in a bowl. Fry off the onion, garlic, carrot and parsley together for a couple of minutes in the rapeseed oil until they have softened slightly. Add the flour and stir in well. - Add the meat back into the vegetable mix and season well with the salt and pepper, Worcestershire sauce and then add the beef stock and the Real Ale. Simmer for about 30 minutes on a very low heat until the sauce has thickened slightly. - Meanwhile, boil the potatoes for about 20 to 25 minutes, drain. - Mash the potatoes and stir in the egg yolks, cream and some more salt and pepper. - Put the meat mixture in an ovenproof dish and smother with the mashed potato. Sprinkle the cheese on top. Place in a 200c over for 20 minutes and then brown under a grill for a minute or so. |
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01-05-2008, 05:18 AM
| #13 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Scalloped Potatoes Recipe How to make Scalloped Potatoes Ingredients 3 Tbsp butter 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick 1 large yellow or white onion, thinly sliced 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh chives (optional) 2 thick slices of bacon, cooked and chopped 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces) 1/2 cup grated Parmesan cheese (about 2 ounces) 2 1/2 cups to 3 cups of half-and-half (half milk, half cream) Salt and pepper Method 1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. 2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan. Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter. 3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. Serves 8. |
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03-05-2008, 12:48 PM
| #14 (permalink) |
| The Dog Last Online: Today 03:29 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,385
| Bean and Ham Stew Recipe How to make Bean and Ham Stew ¼ cup + 1 tbsp. olive oil 1 ½ tsp. minced garlic ½ cup chopped onion 1 can (15 oz.) stewed tomatoes, cut up in can 1 ¾ cup chicken broth 2 cans (19 oz.) white cannellini beans, drained and rinsed 8 oz. baked ham, cut into small cubes (or cooked sausage, cut into cubes) ¼ tsp. black pepper ¼ tsp. dried rosemary Small parmesan rind (optional) 1 bag (5 oz.) baby arugula or spinach lettuce leaves Baguette, sliced Grated Parmesan cheese Salt In medium-large pot, heat ¼ cup olive oil. Add garlic and onion; cook 1-2 minutes. Pour in juice from canned tomatoes, broth, beans, ham, pepper, rosemary and Parmesan rind. Bring to a boil; reduce heat and simmer 5-1 0 minutes. Stir in arugula and cook until wilted about 1 minute. Bring to a low simmer to keep warm. Preheat broiler. Place baguette slices on baking sheet, drizzle with olive oil and lightly sprinkle each with Parmesan cheese. Broil about 1 minute until just browned. Serve stew hot with toasted baguette slices. Season with salt if desired. Makes 4 servings |
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