And here are some lunch/dinner recipes:
* Exported from MasterCook *
Tunaletta
Recipe By
awn/adapted from a couple recipes from BA
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method
2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced
Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.
I usually leave the cheese off.
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* Exported from MasterCook *
Bageletta
Recipe By
awn/Adapted from nlb and Cathy Z Muffuletta recipes
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method20 slices salami, dry
20 slices pepperoni slices
4 slices ham
4 slices provolone cheese
3/4 cup olive salad
4 bagels
thinly sliced onion -- if desired
Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Place the salami on top of the olive salad, then the pepperoni, followed by the ham slice. Put a few slices of onion, if desired on top of the ham.. Top with a slice of provolone cheese or another cheese if you prefer. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.
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* Exported from MasterCook *
OLIVE AND JARLSBERG SALAD SANDWICH
Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil
Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
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* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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* Exported from MasterCook *
Overnight Layered Curry Chicken Salad
Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads
Amount Measure Ingredient -- Preparation Method6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut sode up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
NOTES : I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CURRIED LENTIL, WILD RICE & ORZO SALAD
Recipe By :Canadian Living Recipe/Sylvia
Serving Size : 6 Preparation Time :0:00
Categories : Grains And Beans Orzo
Overnights Salad Dressings
Salads
Amount Measure Ingredient -- Preparation MethodSalad:
1/2 cup wild rice -- rinsed
2/3 cups green or brown lentils
1/2 cup orzo pasta
1/2 cup currants (dried cranberries or
raisins)
1/4 cup finely chopped red onion
1/2 cup slivered almonds
Dressing:
1/4 cup white wine vinegar
1 tsp. ground cumin
1 tsp. Dijon mustard
1/2 tsp. sugar -- salt and ground coriander
1/4 tsp. turmeric -- paprika, ground cardomon
and nutmeg
1 pinch cinnamon -- cloves and cayenne
pepper
1/3 cup vegetable oil
Boil 5 cups of water and cook rice for 10 minutes. Add lentils and cook for 20 minutes. Add orzo and cook for 5 minutes. Drain well. Add currants and onion. Add dressing.
Blend dressing ingredients well.
Cool well and refrigerate for at least 4 hours. May be made 2 days in advance. Sprinkle with almonds before serving.
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* Exported from MasterCook *
Antipasto Potato Salad
Recipe By :Julie R-WA
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Potatoes
Salads
Amount Measure Ingredient -- Preparation Method2 pounds small red potatoes -- unpeeled
1 jar marinated artichoke hearts -- drained
2/3 cup sliced black olives -- drained
1/2 cup diced purple onion
3 tablespoons diced dry salami (or more -- to
taste)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup white wine vinegar
1/8 teaspoon white balsamic vinegar
3/4 teaspoon dried whole oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
1 clove garlic -- minced
Place the unpeeled potatoes in water; bring to boil, cover, reduce heat, and simmer for
20 minutes. Cut potatoes into quarters. Cut artichoke hearts into quarters. Combine the
potatoes, artichokes, olives, onion, salami, parsley, and basil. In a separate bowl, combine the vinegars and next six ingredients and whisk well. Pour over potato mixture, and toss gently. Serve warm or cover and chill. Makes approx 8 servings. Tastes better the next day!
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* Exported from MasterCook *
Couscous Carnivale
Recipe By :Riki Senn/Charlie
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method1 1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango -- diced small
1 Granny Smith apple -- cored and diced
small
1 small red bell pepper -- diced small
1 small yellow bell pepper -- diced small
4 spring onions -- thinly sliced,
including
green tops (I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts -- toasted
1/4 cup chopped parsley -- and more for garnish
if desired
For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar -- or mango vinaigrette
-- (see below for more
options)
1 tbsp honey
Salt and pepper -- to taste
Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken
stock and apple juice in a microwave safe container and microwave on high until boiling
rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5
minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.
Combine remaining salad ingredients. Taste and season with salt and pepper. When
couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat
thoroughly.
NOTES : *Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar, adjust with honey to suit your taste.
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* Exported from MasterCook *
Couscous Salad
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 1/2 cups couscous
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons canola oil
2 large Vidalia onion -- finely chopped
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 green pepper -- diced
1 1/2 cups currants -- dried
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons white wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 teaspoon Kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over
couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy.
Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
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* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads
Amount Measure Ingredient -- Preparation Method1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
Note: I make this with garbanzo beans.
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* Exported from MasterCook *
Spicy Szechuan Noodles (1 lbs)
Recipe By :Adapted by Dawn from CathyZ
Serving Size : 1 Preparation Time :0:00
Categories : Noodles Noodles (Farmer's Market)
Pasta Salads Pastas
Salads
Amount Measure Ingredient -- Preparation Method1 pound dry noodles
3 tablespoons sesame oil
5/8 cup tamari soy sauce
3 tablespoons rice vinegar
6 squirts chili oil
1 bunch green onions -- thinly sliced
1/2 large English cuke -- quartered and sliced
1 bunch chopped cilantro
1 tablespoon chopped fresh ginger
4 cloves chopped garlic
5/8 teaspoon red chili flakes
Cook noodles not al dente. In a large bowl, toss noodles with remaining ingredients. Place in 16 ounce containers. Garnish with a cucumber slice, halved. Sell for $3.00.
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* Exported from MasterCook *
CURRIED LENTIL, WILD RICE & ORZO SALAD
Recipe By :Canadian Living Recipe/Sylvia
Serving Size : 6 Preparation Time :0:00
Categories : Grains And Beans Orzo
Overnights Salad Dressings
Salads
Amount Measure Ingredient -- Preparation MethodSalad:
1/2 cup wild rice -- rinsed
2/3 cups green or brown lentils
1/2 cup orzo pasta
1/2 cup currants (dried cranberries or
raisins)
1/4 cup finely chopped red onion
1/2 cup slivered almonds
Dressing:
1/4 cup white wine vinegar
1 tsp. ground cumin
1 tsp. Dijon mustard
1/2 tsp. sugar -- salt and ground coriander
1/4 tsp. turmeric -- paprika, ground cardomon
and nutmeg
1 pinch cinnamon -- cloves and cayenne
pepper
1/3 cup vegetable oil
Boil 5 cups of water and cook rice for 10 minutes. Add lentils and cook for 20 minutes. Add orzo and cook for 5 minutes. Drain well. Add currants and onion. Add dressing.
Blend dressing ingredients well.
Cool well and refrigerate for at least 4 hours. May be made 2 days in advance. Sprinkle with almonds before serving.
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* Exported from MasterCook *
Celery and Blue Cheese Salad
Recipe By :Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method8 ribs celery, well-traimmed -- cut in 1/2" slices
4 ounces Maytag or other bleu cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
This is so easy and went over pretty well. Not as big a seller as some, but it was a nice addition
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* Exported from MasterCook *
Lazy Woman's California Roll Sushi
Recipe By :Sandi_Hawaii
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation MethodLayer 1
Freshly cooked short grain rice (I used 3 -- I think this makes a
"rice cooker" cups of raw rice
Sushi Vinegar - stir together and nuke
for a minute to melt the sugar:
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon salt
Layer 2
Nori goma furikake (optional)
Sprinkle rice with furikaki
Layer 3
10 oz crab (I used imitation crab -- shredded)
1/2 cup mayonaise
2 teaspoons honey
2 teaspoons roasted sesame seeds
1/2 teaspoon sesame oil
Layer 4
1 small -- ripe avocado, very
thinly sliced
Layer 5
Tobiko (flying fish eggs - tiny -- orange, and
crunchy) (optional)
6 pkgs seasoned Korean nori (usually sold in -- with each sheet meas
packs of three
Tobiko (flying fish eggs - tiny, orange, and crunchy)
Pour the sushi vinegar over the hot rice, and stir until the liquid evaporates a little, and rice becomes shiny and sticky.
Mix all ingredients except crab, until well mixed; fold in crab.
Layer ingredients in nice serving dish (I used an Emile Henry rectangular baking dish, about 12" x 8")
Diners take a sheet of nori, and place a small spoonful of the sushi mixture in the middle, and roll it up. Dip in soy sauce, if desired. Enjoy!
Dnote: I made this with fake crab the first time. I added chopped cucumber, green onions, sesame oil, and left out the honey. I drizzled shirachi sauce on the top.
I also made this with fresh tuna, and made spicy tuna by adding some shirachi hot sauce to the mayo mixture. I garnished with green onions and shirachi sauce. It was delish. Click on the links for pics of them.
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* Exported from MasterCook *
OVEN-BAKED DRUMSTICKS
Recipe By :Joe/Bon Appetit June 1996
Serving Size : 12 Preparation Time :0:00
Categories : Overnights Poultry
Amount Measure Ingredient -- Preparation Method3 cups fresh white breadcrumbs
1 cup freshly grated Parmesan cheese (about 3
ounces)
6 tablespoons chopped fresh parsley
4 teaspoons onion powder
1 tablespoon Hungarian sweet paprika
1 tablespoon dried oregano
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups butter -- (3 sticks)
9 tablespoons Dijon mustard
24 chicken drumsticks
Preheat oven to 350°F. Butter 2 large baking sheets. Combine breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend. Melt butter in small saucepan over medium-low-heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture coating completely. Arrange drumsticks on prepared baking sheets.
Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature.
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* Exported from MasterCook *
Spicy "Oven-Fried" Chicken
Recipe By :Karen in Ottawa
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves -- minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 chicken pieces (breasts -- thighs and
drumsticks) with skin and bones
1 cup dry unseasoned bread crumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp. salt and 1/2 tsp. pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally (I like to marinate in large freezer storage ziploc bags). Place baking racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme,paprika, cayenne and 1 tsp. salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 min. (The wait makes the crust cling to the chicken and the rack keeps it from sticking to the pan). Preheat oven to 425 F. Drizzle butter over
chicken.(Or use an oil pump to spray a light coating of oil. Don't skip the butter/oil step or it looks "dusty" when it's done). Bake until crisp, golden and cooked through, about 50 min. Serve warm or at room temperature.
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* Exported from MasterCook *
BASALMIC VINEGAR CHICKEN
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs -- skin removed
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup Basalmic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice
In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.
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* Exported from MasterCook *
Goulash With Artichokes
Recipe By smileys/neutral.gif think Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pork
Amount Measure Ingredient -- Preparation Method2 pounds pork shoulder or beef round steak -- cut in 1" cubes
2 onions -- chopped
2 green peppers -- chopped
2 tablespoons olive oil
2 tablespoons paprika (I use 3-4)
1 3/4 tsp salt
1/2 teaspoon pepper
9 oz frozen artichoke hearts or
1 small jar marinated artichokes, drained -- and chopped
1 cup beef broth
sour cream
Brown the meat in oil,in batches, and brown on all sides. Remove with a slotted spoon. Add onion and green peppers, cover and cook over low heat until soft, about 10 minutes. Stir in meat, paprika, salt, pepper, and the broth. Cover and simmer until tender, about 1 hour. Uncover and cook 15 minutes more.
Note: I prefer this method. Place Dutch oven in a 350 degree oven for 1 hour. Turn off oven and let sit in oven until oven is cool. Add artichokes and finish on stovetop.
Serve with mashed potatoes and a dollop of sour cream.
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* Exported from MasterCook *
ANNE'S BEEF BURGUNDY STEW
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Freezable
Soups And Stews
Amount Measure Ingredient -- Preparation Method2 1/2 pounds lean stew beef
2 bay leaves
1 1/2 tsp. thyme
2 cloves minced garlic
1 can tomato paste
3 cups burgundy
1 1/2 tsp. rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots (in 1 inch slice)
2 small onions quartered
1 lb. small mushrooms -- quartered
3 tbsp. water mixed with 3 tbsp. corn starch
1/4 cup fresh minced parsley
salt & pepper to taste
Brown stew beef. Drain and return to pan with bay leaves,thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary,
bring to boil and simmer 1 and one half hours or until tender Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until
vegetables are done. Add corn starch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste.P.S. I adjust thyme, rosemary, and parsley to my taste. I like more than this recipe calls for, and fresh rosemary works better.
NOTES : Marinate the beef in balsamic vinegar
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* Exported from MasterCook *
Tomato Habenero Soup
Recipe By :Marcia M. D'A
Serving Size : 4 Preparation Time :0:00
Categories : soups and stews
Amount Measure Ingredient -- Preparation Method28 ounces Muir Glenn Fire-Roasted Whole Tomatoes in juice -- no substitutes
2 finely minced shallots
2 medium cloves garlic (roasted in foil for about 20 min., then peeled)
1/2 habenero pepper (roast with garlic)
4 oz. unsalted butter
1 cup heavy cream
salt to taste
Cook shallots in butter until softened but not brown. Add garlic, habenero and salt and simmer 15-20 min. Blend thoroughly (I like an immersion blender for this),add cream and heat.
Source:
"Chowhounds"
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