Julia’s favorite stew

Ingredients

5 lb boneless chuck steak, cut into 1″ cubes
1 large onion, sliced
6 cloves garlic, crushed and peeled
6 bay leaves
a few springs fresh thyme
1 large carrot, sliced

1 large tomato, chunked
1/2 bottle red wine
olive oil
chicken or beef stock
one cup red wine

How to prepare

In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a”morning”. Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef.

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Succulent sour cream pot-roast

Ingredients

5 lb boneless rolled chuck roast
2 tbsp unbleached flour
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup water
1 clove garlic, pressed
2 sm onions, chopped
1/2 cup tomato sauce
1 bay leaf
1/8 tsp thyme leaves
1/2 lb fresh mushrooms, sliced
2 tbsp butter
1 cup dairy sour cream
1 x hot buttered noodles
1 x paprika

How to prepare

Dredge pot-roast in flour, brown all sides in cooking oil in dutch oven slip rack Under meat, sprinkle with salt and pepper add water, garlic, onion, tomato sauce, Bay leaf and thyme cover and cook in slow oven (325

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French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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Cheddar chowder

Ingredients

6 bacon slices, thick
1/4 cup onion, chopped
1/3 cup flour
1 qt milk
2 cup half and half
1 lb sharp cheddar cheese, grated
1/2 tsp garlic juice

1/2 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 tbsp parsley
3/4 cup croutons

How to prepare

In a 4 qt pot over medium heat, cook bacon until crisp. Set aside. Pour out bacon grease reserving 3 tbsp saut

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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Tex-mex wontons

Ingredients

1 lb ground beef
1/2 cup cheddar cheese, shredded
1/2 cup onions, chopped fine
2 tbsp catsup
1/4 cup chopped chiles (your choice)
3 tsp chili powder (more or less)
15 oz can refried beans
1/2 tsp ground cumin
8 doz wonton skins
Oil for frying
Taco sauce or salsa for dipping

How to prepare

Brown beef and onions, drain. Stir in refried beans, mix thoroughly. Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well. Fill each skin with about a tbsp or so of the mixture. Fold over and seal skins. Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, i really like a little dollop of sour cream with the wontons along with the salsa. It makes about 90 wontons.

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Tropical fruit salsa

Ingredients

1 medium red onion, chopped
1 mango, peeled and diced
1/2 papaya, peeled, seeded and diced
1 cantaloupe, peeled, seeded diced
3 serrano or jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp peanut oil
juice of 2 limes
salt and pepper to taste

How to prepare

Blanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings.

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Vegetable beef soup

Ingredients

2 med potato, peeled & diced
2 med carrot, peeled & diced
1 1/2 lb beef shank or neck bones
1 med onion, peeled and chopped
16 oz tomato, whole, quartered & undrained
17 oz corn, whole kernel, undrained

1 bay leaf
1 tbsp parsley flakes, dried
1 tsp worcestershire sauce
1/2 tsp thyme, dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground savory

2 tsp instant beef bouillon
3 cup water, boiling

How to prepare

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts

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Yucatan chicken lime soup

Ingredients

2 cups cooked, dice, skinless chicken breasts
4 corn tortillas, cut into matchstick slivers
1 tbsp olive oil
1 med onion, thinly sliced
8 garlic cloves, thinly sliced
1 – 4 fresh serrano or jalapeno chiles, thinly sliced
5 cup chicken broth
1/2 cup fresh lime juice
1 lb ripe tomato, chopped
Salt and freshly ground black pepper
1/4 cup coarsely chopped cilantro

How to prepare

Dry chicken breasts and thinly slice or dice; set aside. Toast tortilla strips on nonstick baking sheet or foil at 400 degrees f until lightly browned, about 4 minutes. Transfer tortilla strips to plate and cool. Heat olive oil in lg saucepan. Add onion, garlic, and chile slices and cook over med heat until lightly browned, about 5 minutes. Stir in broth, lime juice, chicken, and tomato. Gently simmer soup until chicken is cooked, about 3 minutes. Add salt and pepper to taste and extra lime juice if desired (soup should be highly seasoned). Stir in cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips. Makes 4-6 servings.

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Portuguese potato & kale soup

Ingredients

2 oz chorizo sausage, cut in half lengthwise and sliced
1/2 tbsp olive oil
1 onion, chopped
4 cup chicken stock
4 potatoes (1 1/2 lb total), peeled & sliced
3 cloves garlic, minced
1/2 lb kale, trimmed, washed & thinly sliced
Salt & pepper to taste

How to prepare

Heat sm non-stick skillet over med heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med. Heat. Add onions and saut

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