Cook's Kitchen

[Geee]

Baked Beef Stew

6 servings

 

2 # lean stew meat, cut into 1 " cubes

1 cup canned tomatoes, cut up

6 carrots , cut into strips

3 medium potatoes, peeled and quartered

½ cup thickly sliced celery

1 medium onion, Sliced and separated into rings

3 tbsp. quick cooking tapioca

1 slice bread, crumbled

1 cup water

 

 

In large bowl combine all ingredients. spoon into a greased 3 qt casserole. Cover and bake at 325 for 3 1/2 hours.

 

 

 

Beef Stew with Sherry

 

stewing beef, cut in small pieces

flour

to taste salt & pepper

1 cup water

¼ cup Worcestershire sauce

1 clove garlic

vegetables, as desired

½ cup sherry

 

 

Flour beef pieces. Brown in oil. Pour off excess oil. Add garlic, water, pepper and worcestershire sauce. Simmer for 1 hour. Add sherry and vegetables and simmer until vegetables are done.

 

 

 

Budweiser Chili

 

4 servings

 

2 ½ # beef brisket, cut into 1 " cubes

1 large onion, finely chopped

2 tbsp. oil

salt & pepper to taste

2 tbsp. diced green chilies

1 beef bouillon cube

1 ¼ cups water

2 ½ tbsp. ground cumin

⅛ tsp. dry mustard

⅛ tsp. brown sugar

1 pinch oregano

4 tbsp. chili powder(6 tbsp if desired)

1 # lean ground pork

3 cloves garlic, minced

8 oz tomato sauce

12 oz beer

 

In a large kettle or dutch oven, brown the beef, pork and onions in hot oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

 

 

 

Vegetarian Chili

 

1 gallon

 

1 36 oz can Bush's Best Hot Mexican Beans, undrained

1 36 oz can kidney beans, undrained

1 30 can tomato juice

1 16 oz can diced tomatoes

1 small onion, chopped

2 green peppers, chopped

1 tsp paprika

1 tsp oregano

1 tsp onion powder

1 tsp minced fresh garlic

1 tsp sweet basil

2 tsps chili powder

1 medium-size wedge Havarti cheese, chopped

 

to make in the microwave, combine all ingredients in a microwave-safe casserole dish. Microwave on high power for 45 minutes, rotate and stir halfway through the cooking cycle.

 

to make on the stovetop, combine all of the ingredients in a large soup kettle or stockpot, simmer for 2 hours, stirring occasionally. Add more liquid if necessary.

 

Notes

 

Freezes well.

[Geee]

Burt's Beef Stew

4 servings

 

3 slices bacon, cut in small pieces

4 tbsp flour

¼ tsp pepper

2 #s lean beef(chuck is good), cut in chunks

1 large onion, chopped

2 cloves garlic, minced

1 28 oz can tomato sauce

1 cup beef broth

1 cup dry red wine

1 bay leaf(optional)

1 pinch thyme

4 carrots, cut up coarsely

4 large potaotes, peeled and cut in 4 pieces each

10-12 mushrooms, sliced

 

AIn a large pot or Dutch oven, cook bacon until light brown. Combine the flour and pepper in bowl, dip the meat in the flour mixture to coat completely. Brown in bacon fat, turning often. Add a little vegetable oil if needed. Add onion and garlic and brown them a little. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover and cook slowly for about 1 1/2 hours. Add carrots, celery, then potatoes and mushrooms. Cook, covered, another 1/2 hour, or until vegetables are tender.

 

 

California Chili

4 servings

 

1 # kidney beans

1 chicken, cut up and browned

3 tbsp olive oil

4 cloves garlic, sliced

3 yellow onion, peeled and chopped

1 tsp whole cumin seeds

2 jalapeno pepper, seeded & chopped

2 cups chili sauce

4 tomatoes, chopped

2 green sweet bell peppers, seeded and chopped

1 tbsp worcestershire sauce

1 cup red wine

to taste salt

 

Cook the beans and brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds, and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for one hour.

 

 

 

 

Chili Chicken

--

2 10 oz cans cream of chicken soup

⅓ cup milk

2 tsp tabasco sauce

2 4 oz cans green chilies, seeded and chopped, not too small

8-12 corn tortillas

2 cup cooked chunks of chicken

1 cup onion, diced

1 cup tomato, diced

½ # monteray Jack Cheese, shredded

paprika

green onion

sliced radishes

 

Preheat oven to 350. Lightly grease a 8x8 inch pan. combine soup, milk, tabasco, and chilies. Layer tortillas in the pan. Spread chicken chunks over tortillas in pan. Spread onion and diced tomato over chicken. Pour half of soup mixture over this. Sprinkle cheese. Repeat ingredients, starting with tortillas and ending with cheese. Bake 45 minutes. Let stand 15 minutes before cutting. Garnish with paprika, chopped green onion and sliced radishes.

 

 

 

 

 

Cincinnati Chili

 

6 servings

 

1 bay leaf

1 quart beef broth

¼ cup onion flakes

1 tsp. ground cinnamon

¾ tsp. instant minced onions

½ tsp. salt

¼ tsp. ground cloves

1/16 tsp. ground red pepper(cayenne)

15 oz can tomato sauce

2 tbsp. cider or white vinegar

½ oz unsweetened chocolate

2 # ground beef

4 tbsp. chili powder

1 tsp. ground cumin

¼ tsp. ground allspice

 

Boil beef broth in a 4 quart saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to a boil. Reduce heat, simmer covered 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat.

 

 

 

Eggplant and Potato Stew(from Israel)

 

8 servings

 

oil

2 large onions, sliced

1 medium eggplant, cubed

1 # potatoes, cubed

1 28 oz can tomatoes

2 tsp. salt

¼ tsp. pepper

dash cayenne , (optional)

garlic clove , crushed(optional)

1 tsp. paprika, (optional)

 

About 40 minutes before serving: In kettle over medium heat, in 1/4 cup hot oil, cook onions, eggplant and potatoes until lightly browned, stirring occasionally and adding more oil if necessary. Add remaining ingredients; simmer, covered, 20 minutes or until vegetables are tender.

 

Excellent main course dish. Side dish of assorted cheeses adds touch of perfection.

 

 

 

Hearty Crockpot Stew

4 servings

 

1 ½ # stew beef, cut into 1" cubes

1 jar(15 1/2 oz) Ragu Spaghetti Sauce, any flavor

1 cup water

2 medium onions, quartered

2 bay leaves, crumbled

1 tsp. salt

½ tsp. basil

½ tsp. oregano

¼ tsp. thyme

⅛ tsp. pepper

1 pkg(10 oz) frozen mixed vegetables

1 ½ cups uncooked egg noodles

 

In a crockpot, combine first 10 ingredients. cover and cook on high setting 3 hours or until meat is tender. Add vegetables and noodles; cook 30 minutes or until vegetables are done.

 

 

 

Kefta Tagine(Moroccan Meatball Stew)

 

--

1 # ground lamb

2 tbsp chopped parsley

1 tbsp chopped fresh coriander

½ tsp ground cumin

½ cup onion, peeled and finely chopped

¼ tsp cayenne pepper

to taste salt

2 tbsp olive oil for pan-frying

sauce:

2 cloves garlic, peeled and chopped

2 medium onions, peeled and finely chopped

1 green bell pepper, cored, seeded and chopped

1 small bunch parsley, chopped

2 #s tomatoes, chopped

1 tsp ground cumin

1 tsp freshly ground black pepper

½ tsp cinnamon

2 tbsp fresh lemon juice

¼ tsp cayenne pepper

1 ½ tsps salt, 6 eggs for garnish

 

Combine all the ingredients for the kefta and form into 1 inch balls with wet hands. Heat a 6 to 8 quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.

 

Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

 

Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs). Serve at once directly from the pan.

 

 

 

 

Lamb Chili

4 servings

 

2 #s lamb, trimmed of fat and cut into 1/4" dice

3 tbsp olive oil

1 yellow onion, peeled and diced

4 cloves garlic, crushed

2 tbsp plain chili powder, or to taste

1 tbsp whole cumin seeds

1 tsp whole oregano leaves

2 jalapeno pepper, seeded and chopped

2 green sweet bell peppers, seeded and chopped

3 ripe tomatoes, diced

1 can(8 oz) tomato sauce

1 tbsp worcestershire sauce

1 # kidney beans

to taste salt

 

 

In a large Dutch oven brown the lamb in the olive oil, along with the onion, garlic, chili powder, and cumin seeds. When the meat is browned and the onion is clear, add the remaining ingredients, including the cooked beans. You may need to add a bit of water to cover everything. Cover and simmer for 1 1/2 hours, watching that the dish does not dry out.

 

 

 

 

Los Venganza Del Almo Chili

 

1 tbsp. oregano

2 tbsp. MSG(monosodium glutamate)

11 tbsp. chili powder

4 tbsp. beef bouillon(instant, crushed)

2 # pork(thick butterfly pork chops), cubed

4 large onions, finely chopped

½ cup oil

1 tsp. mole(mole poblano), powdered

2 tsp. coriander seed

1 tsp. Louisiana red hot sauce

8 oz tomato sauce

1 tbsp. Masa Harina flour

2 tbsp. paprika

4 tbsp. cumin

36 oz Beer

6 # ground rump

2 # chuck beef, cut into cubes

10 cloves garlic, finely chopped

1 tbsp. sugar

salt to taste

 

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1# or 1 1/2 # batches with oil. Drain and add to simmering spices. Combine until all meat is done. Saute chopped onion and garlic in 1 tbsp oil. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Hot sauce for hotter taste.

 

 

 

Middle East Fish Stew

4 servings

 

12 mussels

1 # whole king or Spanish mackerel, boned

½ # medium-size fresh shrimp

2 (about 1# ttl weight) squid, cleaned and cut into rings

6 tbsp olive oil

2 large yellow onion, sliced

1 fennel bulb(or 1 tbsp fennel seeds), sliced

6 cloves garlic, minced

1 tsp saffron threads, crushed

½ cup white burgundy wine

1 32 oz can Italian Plum tomatoes

¼ cup tomato paste

1 tbsp fresh basil (or 1 tsp dried), chopped

2 tbsp grated orange rind

2 tbsp fresh parsely(optional), chopped for garnish

 

With stiff brush, scrub mussels under cold running water. Pull off beards. Shell and devein shrimp. Cut mackerel into 1 1/2" pieces. Set aside.

 

In large stockpot, heat oil over medium-high heat until hot but not smoking. Add onions and fresh fennel, if available. Saute, stirring with a wooden spoon until onions are soft but not transparent, about 5 minutes. Add garlic, saffron, and wine. Cook 1 minute.

 

Add tomatoes, tomato paste, basil, and fennel seed, if using. Break up tomatoes with spoon. Cover, reduce heat to low and cook 30 minutes. Stir in orange rind.

 

Add mussels to tomato mixture and cook 2 minutes. Add shrimp and squid, then gently top with fish pieces. Cook 3 minutes. Turn off heat.

 

When ready to serve, gently ladle stew into serving bowl so that fish pieces do not fall apart. If desired, garnish and chopped parsley.

 

 

Mushroom Barley Stew

 

1 tsp. butter or margarine

1 cup diced onions

1 cup diced carrots

1 cup diced turnips

9 cups water

2 cups quick cooking barley

1 16 oz pkg sliced mushrooms

2 packets(2.3 oz box) beefy mushroom soup mix

½ tsp. dried thyme

1 5 oz bag baby spinach leaves

 

Melt butter in 5 quart dutch oven. Add onions, carrots, turnips, cover and cook 5 minutes over medium heat. Stir occasionally. Add remaining ingredients except spinach. Bring to a boil, reduce heat and simmer, uncovered, 12 minutes, stirring occasionally, until barley and vegetables are tender. Add spinach, cook, stirring often one minute.

 

 

Oyster Stew

 

4 servings

 

4 tbsp butter

1 tbsp onion, finely chopped

2 cups half & half

½ tsp salt

pinch white pepper

3 cups oysters, shucked, with their juice

2 tbsp parsley, chopped for garnish

 

Be careful not to overcook the oysters! In a 2 quart saucepan melt the butter and quickly saute the onion. Add the half and half, along with the salt and pepper, and bring to a light simmer. Add the oysters and juice, and heat just until everything is hot.

 

Place in bowls and serve immediately with parsley garnish.

 

 

 

Texas Chili

6 servings

 

1 tbsp whole cumin seeds

¼ # bacon, diced

2 #s beef chuck roast, trimmed of fat and cut into 1/8 inch dice

3 yellow onions, peeled and chopped

6 cloves garlic, diced fine

6 fresh jalapeno peppers, seeded and chopped

2 tsps salt

4 tbsp chile powder, (or more to taste)

1 tbsp whole oregano leaves

1 can(28 oz) tomatoes

 

Place the cumin seeds in a pie pan and toast in a 375 oven for 10 minutes. Remove and set aside.

Heat a 6 quart kettle and saute the bacon until clear. Add the diced meat and brown over high heat along with the onions, garlic, and jalapenos.

When the meat is brown and the onions clear, add the remaining ingredients. Mash up the tomatoes with your hands, but add the juice as well. Simmer for one hour and correct the seasoning.

Cooked beans can be added to this, but they are strictly optional.

[mozartlover]

I have a real challenge for you, Geee.

 

Our theme for Christmas this year is "A Charlie Brown Christmas". Small tree, simple gifts, "Peanuts" decor, etc.

 

For the meal I am looking for dishes either inspired by the comic strip (i.e. foods mentioned in the strip) or inspired by a character; or dishes using peanuts or peanut butter; you get the idea.

 

I have a few things figured out ("Peppermint Pattys", etc.)but could use some suggestions.

[Geee]

Oh I love it! Will work on it as soon as I get a chance

[frank]

Thanks for the recipes!