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Old 10-26-2004, 06:53 PM   #11
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Hungarin stew ( Crock Pot )
1 2lb boneless beef chuck roast cut up into pieces
2 cups carrots sliced
1 med. onion sliced
1 med. green pepper sliced
1/3 cup flour
3 tsp paprika
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1/2 cup chili sauce
1 can beef broth
2 cups sliced fresh mushrooms
1 pkg cooked wide egg noodles
1 8oz sour cream
In crock pot combine beef, carrots,onions,bell pepper, Add the flour,paprika,salt, thyme,pepper, toss to coat, Add chili sauce and broth and mix well. Cook on low for 7 to 8 hours. About 35 minutes before serving stir in the mushrooms cover and cook on low for 20 more min.
At serving time stir in the sour cream until well mixed. Serve over the cooked noodles.
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Old 10-26-2004, 11:05 PM   #12
 
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I was watching Emeril several years ago, and he did a chicken pot pie that I found pretty darned good...(note I have probably evolved a few "Lifterisms" to account for my own tastes, but you guys know enough to move the parameters around to suit yourselves)

Note you will need an enamelled cast pot do do this as recorded here...I've been using this gem for 25+ years, a superb wedding present from my parent's neighbours...

In a saucepan, melt about a cup of margerine, and mix in a half cup each of finely chopped celery, green pepper and yellow onion, and saute slowly a few minutes, and add about 3/4 c of flour, mixing well while keeping the heat low until its all dissolved into the margerine, and bubbling nicely...

Now add 2 1/2 cups of cooled chicken stock, and mix well, increasing the heat to medium, allowing it to come to a very low boil.

About three chicken breasts (note here, I get ones here that would be called "oversized" air-chilled, barn fed, you might have to go a bit more if you're still buying that storepacked stuff) that are cut into pieces, more than a mouthfull, about two bites, ideally)

A bout 3 medium Yukon Gold potato's, peeled and diced to 3/8" squares...

Simmer this around several minutes and let it get at least semi-cooked...

Then add about 4 carrots, skinned, cut to 2" lengths and split or quartered...

About a quarter cup of pot barley...

About a cup of the tiniest frozen peas you can find (they take so little cooking, I find it best to use frozen)

Then season with S+P (noting I'm fussy, and use Sea Salt and fresh ground "mixed" peppercorns, but that's me being me!), some parsley flakes (get generous!), marjoram, and anything else that strikes your fancy...

Mix verry well with a spoon, and dump from saucepan to the pot ("I" call it my "Dutch Oven") and this should just about fill it...cover with an un- frozen pie crust...(my shameful secret, I CANNOT make pie dough! My Mom always said I 'fiddled" with it too much to ever succeed!), sealing the edges and cutting a few "blow holes" in the top...

Set this in the oven at 350 for about an hour

Remove, allow to cool a half hour, and its dinner out of the pot...

A few notes, that you can freeze your turkey leftovers (bone them out first), and/or turkey gravy leftovers to toss in with this, it just needs less cooking time for the meat...but if you use the pot barley, you have to give them time to soak up the fluids, or you could eliminate...

Pork tenderloin, cut up raw, will also substitute well for turkey/chicken

Anybody that can make "real" as in "flakey" crusts will make this better than me...

Lifter
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Old 10-27-2004, 01:31 AM   #13
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This is from one of my coworkers, Ricardo. He is from South America and has the most wonderful accent. One of my goals for this winter is to make this stew.


Lamb Stew Recipe from the Ecuadorian High Sierras

This delicious dish originates from the Inca Empire days; according to the legend, the recipe ingredients and condiments have not changed since the beginning. Today, the Indians in the Andes still use a clay pot to cook the stew, which makes this dish, taste exquisite. In addition, people use the recipe ingredients to cook dishes of rabbit, deer, pork, beef, and other wild game stews. The following description of the ingredients is compound for two persons, if you want to make this dish for more than two persons, all you have to do is increase the amount of each ingredient.

• One pound of lamb meat, if you can obtain some bones the stew tends to taste better.
• One pound of brown potatoes cut in chunks.
• One pound of baby carrots, or regular chopped to chunks.
• One pound of peas.
• One big size red onion cut in chunks.
• 2 ounces of chopped garlic.
• Half of a teaspoon containing cumin.
• Chopped cilantro to your liking, a fairly amount of this ingredient will give the stew a great taste.
• One green or red bell pepper cut in chunks.
• Three stems of celery cut in chunks.
• One delicious and red tomato cut in chunks.
• Some people add cauliflower. (tastes great)
Cook all these ingredients until they are tender and delicious.

• This dish is serve with rice


Coma a gusto!
Ricardo
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Old 10-27-2004, 01:49 AM   #14
 
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Thank you everyone for the great recipes.. they all sound fantastic!!
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Old 10-27-2004, 02:11 AM   #15
 
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HMMMM!

A pound of peas is a lot of peas...as can be a pound of carrots...compared with the otherwise attractive amounts in this recipe...you might want to "toy" with this a bit...but it otherwise sounds like a good one!

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Old 10-27-2004, 02:20 AM   #16
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You are right a pound of both peas and carrots is alot. Especially, since I am not a huge fan of either. I think I would at least reduce them to 1/4 to 1/2. But that is the great thing about cooking you can change recipes to fit your needs or likes.
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Old 10-28-2004, 07:48 PM   #17
 
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Pork and Purple Sweet Potato Stew:

3/4 lb boneless pork loin, cut, into 1-inc, h pieces
1 tsp-2 tsp red pepper flakes
2 tbsp olive oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/4 cup chopped celery
1 salt and black pepper
2 tbsp flour
1 lb purple sweet potatoes,, peeled and, cubed
2 cup veal stock
1/4 cup chopped green onions
1 cup shredded sweet potato
2 tbsp chopped green onions
1 tbsp sliced red peppers (from a jar)

In a mixing bowl, toss the pork pieces with the red pepper flakes.. In a large saute pan, heat the olive oil. When the oil is hot, add the pork and browne venly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the
flour into the oil, stirring constantly for about 4 to 5 minutes, for
a medium brown roux. Add the onions, peppers, and celery to the roux
and cook for about 2 to 3 minutes or until slightly wilted. Return
the pork to the skillet and cook, stirring constantly for 3 to 4
minutes. Add the sweet potatoes and broth. Bring the liquid up to a
boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the
green onions and check seasonings. Make nests with shredded sweet
potato and fry until crispy. Season with red pepper flakes. Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and
peppers.
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Old 10-28-2004, 08:07 PM   #18
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Wow these sound good!

Lifter - I'm so with you on the pie crust issue! I completely believe that
Pillsbury Refrigerated Pie Crusts are a gift from heaven!

Julie - so glad to finally see you! You are adorable! (Ps - Lauren Fenmore only wishes you looked like her)
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Old 10-28-2004, 11:29 PM   #19
 
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Quote:
Originally Posted by jkath
Wow these sound good!

Lifter - I'm so with you on the pie crust issue! I completely believe that
Pillsbury Refrigerated Pie Crusts are a gift from heaven!

Julie - so glad to finally see you! You are adorable! (Ps - Lauren Fenmore only wishes you looked like her)
lol.. I only wish I looked like her!
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Old 10-31-2004, 02:16 PM   #20
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Oxtail Stew (Bonitatibus Style)

All amounts are approximate:

1 cup flour
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 ½ lb. oxtails
Olive oil
2 (28 oz.) cans Italian plum tomatoes or 4 (14 oz.) cans ready-cut tomatoes
2 large onions
4 cups red wine (Gallo Hearty Burgundy is best)
1 can low sodium chicken broth
5 cloves garlic
Water
2-3 lbs. root vegetables (carrots, parsnips, potatoes, etc.)
Basil to taste (Fresh is the best)
1-2 pinches crushed red pepper

Mix the flour, onion powder, garlic powder, paprika, salt, and pepper in a bag. Put meat in bag and shake well. Brown floured meat at high temperatures in olive oil in heavy pan. Put in large pot with tomatoes, 1 onion quartered, 2 cups wine, chicken broth, garlic, and enough water to cover. Bring to a boil. Simmer for 2 hours. Add vegetables cut into large chunks plus other onion quartered. Add 1 cup of wine. Simmer until meat is tender (another 2 hours). Add water or wine if it gets too thick. Add basil, red pepper, and remaining 1 cup of wine. Simmer for half hour more. Meat should be falling off the bones. Remove bones from pot at this point. Salt and pepper to taste.
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