Dragoness
Повар
Зарегистрирован: 12.01.2003
Сообщения: 313
Откуда: The First State
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Добавлено: Ср Мар 19, 2003 4:00 Заголовок сообщения:
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| michelle писал(а): | | да, рецепты нужны, пожалуиста |
ловите!
 SAVORY MEATBALLS WITH CRANBERRY SAUCE
Meatballs
2 lbs lean ground beef
2 eggs, lightly beaten
1 cup fine dry breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprica
Cranberry sauce
1 cup ketchup
1 cup tomato juice
1 can(14 oz) whole-berry cranberry sauce or 1 1/2 cups homemade cranberry sauce
1 medium onion, finely chopped
1 tbsp brown sugar
1. Preheat oven to 350F. Meatballs: In a large bowl, combine beef, eggs, breadcrumbs, salt, pepper, garlic powder and paprika: work mixture with your hands until thoroughly blended. Form into 1-inch balls. Place on baking sheet. Bake in preheated oven, uncovered, for 18 to 20 minutes or until nicely browned. Drain off any accumulated juices and transfer to slow cooker.
2. Cranberry sauce: In a bowl combine ketchup, tomato juice, cranberry sauce, onion, sugar; mix well and pour over meatballs. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours.
3. Meatballs can be served directly from the slow cooker or transferred to a bowl and garnished with freshly chopped parsley. If serving as a main dish, serve over hot buttered noodles.
FOOTBALL SUNDAY CHILI
2 lbs lean ground beef
2 large onions, chopped
2 hot red chili peppers, seeded and finely chopped
2 tbsp chili powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 can (28 oz) tomatoes, diced, with juice
1 can(10 oz) condensed tomato soup
2 cans (19 oz) red kidney beans, drained and rinsed
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 green peppers, finely chopped
1)In a large nonstick skillet over medium-high heat, cook ground beef, onions and hot peppers until ground beef is fully cooked and no longer pink. Add chili powder, ginger, cinnamon, allspice, and nutmeg; cook 1 min longer. With a slotted spoon transfer seasoned meat to a slow cooker.
2)Add tomatoes(with juice), tomato soup, kidney beans, vinegar and brown sugar; stir to combine. Cover and cook on Low for 8 to 10 hours or on high 4 to 6 hours, until hot and bubbling. Add green pepper, stirring to combine. Cover and cook another 20 to 25 minutes.
BASIC SPAGHETTI SAUCE ITALIANO
1 tbsp veg oil
2 lbs lean ground beef, turkey or chicken
4 cloves garlic, minced
2 onions, finely chopped
2 stalks celery, finely chopped
1 tbsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 can(28 oz) tomatoes, diced, with juice
1 can(5.6 oz) tomato paste
1 bay leaf
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp hot pepper flakes(optional)
salt and black pepper
hot cooked spaghetti
1)In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned, breaking up meat with spoon. As it cooks, add garlic, onions, celery, oregano, thyme, basil. Cook for 2 to 3 minutes or until vegetables are tender. With a slotted spoon, transfer seasoned meat mixture to slow cooker.
2)Add tomatoes(with juice), tomato paste, bay leaf, sugar, salt, hot pepper flakes, if using. Stir to combine.
3)Cover and cook on low 8-10 hours or on high 4-6 hours, until hot and bubbling. Remvoe bay leaf and discard. Season sauce with salt and pepper. Serve over hot cooked spaghetti.
HEARTY BEEF GOULASH
1/4 cup all-purpose flour
2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp tried thyme
2 lbs stewing beef, cut into small cubes
1 tbsp vegetable oil
3 cups beef stock
1 small can (7.5 oz) tomato sauce
2 onions, chopped
2 cloves garlic
1 cup diced carrots
1 cup chopped celery
2 potatoes, peeled and diced
1 bay leaf
1)Combine flour, paprika, salt, pepper, thyme. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In large skillet, heat 1/2 the oil over medium-high heat. Add beef in batches and cook, adding more oil as needed, until well brouned. With a slotted spoon, transfer beef to slow cooker.
2)Add stock, tomatoe sauce, onions, garlic, carrots, celery, potatoes and bay leaf to slow cooker. Cover anc cook on Low 8-10 hours or on High 4 to 6 hours or until vegetables are tender. Discard bay leaf before serving.
LUMBERJACK RIBS
3 lbs beef short ribs or braising ribs
black pepper
1 can(19 oz) Italian plum tomatoes, coarsely chopped
2 cups carrots, finely chopped
2 med onions, thinly slised
8 cloves garlic, minced
1/2 cup chopped fresh parsley
2 tbsp tomato paste
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tsp salt
1/2 tsp dry mustard
1 tbsp grated ginger root or 1 tsp ground ginger
1 bottle (12 oz) beer
2 tbsp prepared horseradish
1)Position a broiler rack 6 inches from heat source. Place ribs on prepared baking sheet and sprinkle liberally with pepper. Broil in preheated oven, turning often, for 10 to 15 minutes or until browned on all sides. Transfer to a paper towel lined plate to drain.
2)In a bowl combine tomatoes, carrots, onions, garlic, parsley, tomato paste, vinegar, brown sugar, salt, dry mustard and ginger, mixing well to combine. Place 1/2 the veg mixture in slow cooker, lay ribs on top and spoon over remaining vegetable mixture. Pour beer over vegetables and meat.
3)Cover and cook on Low 8-10 hours or on High for 4 to 6 hours. Transfer meat to a platter and keep warm.
4)Skim fat from the surface of cooking liquid and add horseradish; stir to combine. Transfer mixture, in batches, to a blender or food processor and process until smooth. Pour some over ribs and serve immediately.
EASY POT ROAST
1 beef pot roast, cross rib or rump(approximately 3-4 lb)
1 tbsp veg oil
2 onions, thinly sliced
3 stalks celery, peeled, cut into 1/2 inch cubes
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/2 to 1/4 tsp pepper
2 tbsp flour
1 can(10 oz) condensed tomato soup
1/2 cup Worch. sauce
2 tbsp packed brown sugar
2 tbsp balsamic or red wine vinegar
1)Pat roast dry with paper towel. In skillet, heat oil over med. - high heat. Add roast and cook, turning, until brown on all sides, approximately 7-10 min. Transfer to slow cooker.
2)Reduce heat to medium. Add onions, celery, carrots to pan and cook, stirring until vegetables are softened, add garlic, mustard, thyme, salt and pepper. Cook, stirring, for 1 minute. Sprinkle mixture with flour and stir. Add tomato soup and beef broth and continue to cook, stirring, until thickened. Stir in Worch. sauce.
3)Pour mixture over roast, cover and cook on Low 10-12 hours or on High 5-6 hours. Remove meat from slow cooker. Stir in brown sugar and vinegar in pan juices. Pour sauce over roast or serve in separate sauceboat.
MOM'S OLD-FASHIONED BEEF STEW
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 lbs stewing beef, cut into 1/2-inch cubes
2 tbsp veg. oil
2 cups beef stock
4 med carrots, peeled and sliced
4 med potatoes, peeled and chopped
2 stalks celery, chopped
1 large onion, diced or 15 to 20 white pearl onions, peeled
1 can(19 oz) tomatoes, diced, with juice
1 bay leaf
1 tbsp Worcestershire sauce
1/4 cup chopped fresh parsley or 2 tbsp dried
1 cup frozen peas
salt + pepper
1)In a heavy plastic bag, combine flour, salt & pepper. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over med-high heat. Cook beef in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to a slow cooker.
2)Add 1 cup stock to pan and stir to scrape up any brown bits. Transfer stock mixture to slow cooker. Add carrots, potatoes, celery, onion, tomatoes(with juice), remaining stock, bay leaf, Worcheshire sauce and parsley; mix well to combine. Cover and cook on Low 8-10 hours or on High 4-6 hours, until vegetables are tender and stew is bubbling. Remove bay leaf and discard.
3)Add peas. Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas heated through. Season to taste with salt and pepper.
LEMONY HERBED DRUMSTICKS
3 to 4 lbs chicken drumsticks
1/4 cup lemon juice
1 cup apple juice or dry white wine
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1)In a large bowl place chicken, lemon juice, apple juice, olive oil, onion, garlic, rosemary, salt, pepper. Marinate 4 to 6 hours or overnight in refrigirator.
2)Transfer chicken and marinade to slow cooker. Cover and cook on Low for 6-8 hours, until chicken is lightly browned and juices run clear when pierced with fork.
SUPERB SABBATH CHOLENT
2 lb dried Great Northern beans, rinsed
1 cup dried garbanzo beans(chickpeas), rinsed
2 tbsp vegetable oil, plus more as needed
1 1/2 lb beef chuck, cut in 1 1/2-inch cubes
1 1/2 lb cross-cut beef flanken, cut between the bones into large pieces
1 1/2 lb boneless and skinless turkey thighs, cut into 1 1/2 -inch cubes(see Note)
2 large onions, coarsely chopped
2 medium carrots, coarsely chopped
2 medium celery ribs, coarsely chopped
5 garlic cloves, coarsely chopped
1 cuo dry white wine
3 tbsp cider vinegar
2 tbsp honey
1 tbsp tomato paste
1 lb veal sausage, cut into 2-inch chunks
1/2 lb uncooked pearl barley
Seasoning sachet: 12 fresh parsley sprigs, 2 tsp dried thyme, 10 whole black peppercorns, 2 bay leaves, wrapped in cheescloth and tied into a bundle with kitchen twine.
Kosher salt and freshly ground black pepper to taste.
Warning: Ingriedients are given for two 6.5 qt slow cookers!!!
1. The morning before making the cholent, place the beans and chickpeas in a large bowl and add enough cold water to cover by 2 inches. Let stand at least 4 and up to 12 hours.(or, to reduce the soaking time, bring the beans and enough water to cover to a boil in a large pot. Cook for 1 minute, then remove from the heat, cover, and let stand for 1 hour). Drain the beans.
2. Heat the oil in a large pan over medium-high. In batches, add the beef chuck cubes, flanken, and turkey thighs. Turn occasionally, adding more oil as needed, until browned, about 6 minutes per batch. Transfer the browned meat to a slow cooker.
3. Add a couple of tablespoons of oil to the pot if needed and heat. Add the onions, carrots, celery, and garlic, and cook until softened, about 5 minutes. Stir in the wine, vinegar, honey, and tomato paste, scraping up the browned bits at the bottom of the pan. Bring the mixture to a boil and add it to the slow cooker. Stir in the drained beans, sausage, pearl barley, and the seasoning sachet. Add enough water to cover the ingridients by 1 inch/. Cover and cook on low for at least 12 and up to 18 hours.
Note: If you can't find turkey thighs, use 3 turkey drumsticks(use the meaty parts only).
DEATH BY CHOLENT
2 lbs. chuck (cubed)
1 lb. onion (chopped)
8-10 cloves of garlic, finely chopped (more, if you love garlic)
1-2 cans of your favorite beer (probably 2)
1 lb. mixed beans
1 deli kishka roll (stuffed derma), cut into 1 1/2 inch chunks
1/2 lb. pastrami (optional, but don't leave it out)
6 potatoes, peeled and quartered
2-3 T oil
1 t paprika
salt & pepper (to taste)
water to cover
Saute onions and garlic in oil until translucent and remove. Brown
meat. Add sauteed onions and garlic and remaining ingredients and
put in a large dutch oven. Hmmm ... the aroma alone will "kill" you!
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Мне не хочется нагружать тебя работой - сбрось так, как есть, на английском.
и не в целях соблюдения субботы, я не до такой степени соблюдаю.
Оно себе стоит в тихоря тушится 
Удобная вещь, но моя сама не отключается 
У меня не большая, а вот у родителей здоровая, так они там холодец варят.
