4 pounds Beef Roast
1 cup water
1 cup Wine Vinegar
2 Onions; medium, sliced
1 teaspoon Salt
6 Peppercorns
2 Bay Leaves
2 cloves
2 tablespoons Vegetable Oil
1 Tomato, medium, peeled and chopped
2 tablespoons unbleached flour
2 teaspoons sugar
1/4 cup water
Place meat in a large container (not metal.) In a saucepan bring water, vinegar,
onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes.
Cool marinade to room temperature. When cooled pour marinade over meat. Refrigerate
for 2-3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a dutch
oven. Add the tomato and marinade liquid. Cover and simmer gently 1-2 hours,
until meat is tender.
Remove meat from juices. Also remove peppercorns, cloves and bay leaves. Mix
flour and sugar with water until lumps disappear. Add to pan juices and cook
until thickened.
Serve with boiled potatoes and red cabbage.
variations: Meat can also be placed in a 325 degree oven and baked or it could
be coked on low in a slow cooker for 3-4 hours.
What's the REAL speed? Who Cares! CINNAMON TOAST
on
802.11b at 22mbps
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· Score: -1
Cinnamon Toast (a personal favorite of RecipeTroll)
Ingredients:
Butter
Bread
1/2 tsp cinnamon
1/4 cup white sugar
Directions:
Butter a piece of bread. Sprinkle bread with a mixture of cinnamon and sugar.
Place in a toaster oven and toast until the butter is melted and the sugar has
started to glaze over. Let cool sufficiently before eating.
8 eggs or equivalent
8 tortillas
1/2 cup shredded cheese or soy cheese
1/2 pound soy sausage
1/2 cup mushrooms sauteed (optional)
Cook sausage. Combine eggs into sausage and cook until soft. Sprinkle in cheese.
Place portion onto tortilla, fold once, fold each end and roll. Serve with salsa
or picante sauce. May also use sauteed green peppers or other vegetables instead
of sausage.
Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil
and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch.
Serve cutlets together with the sauce.
Position knife blade in food processor bowl; add first 10 ingredients and process
until smooth.
Divide mixture into 8 equal portions, shaping each into a 3-inch patty.
Coat a large nonstick skillet with cooking spray; add 1 1/2 tsp. of oil and
place over medium heat until hot.
Add 4 patties to skillet; cook 2 minutes on each side or until lightly browned.
Repeat procedure with remaining oil and patties.
Spread about 2 tablespoons of Tahini Sauce evenly into each pita half.
Fill each half with 1 lettuce leaf and 2 falafel patties.
5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce
Procedure:
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic,
ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and
simmer until ribs are tender, about 1 to 1 1/2 hours. Drain. Combine remaining
ingredients and marinate ribs in sauce overnight in the refrigerator. Place
ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting
with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.
As Promised, Spicy Style Beef Jerky Recipe
on
64kbps @ 40,000 ft.
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· Score: -1
Hefty Heve's Spicy Jerky
3 lbs. lean round steak1/2 cup curing salt1/2 cup ground pepper1 tablespoon
Dave's Insanity Sauce1 tablespoon Tabasco1/2 cup Soy Saucea few dashes of liquid
smoke Cut meat in 1/8th inch stips.
Sprinkle curing salt and pepper on meat in place in Tupperware- mix.
Let stand in fridge for 24 hours - shake around when possible.
Mix Dave's, Tabasco, Soy, and liquid smoke together in bowl.
Place meat on dehydrator trays and evenly brush on sauce mix until used.
Dehydrate for 8-10 hours.
1/2 lb broccoli
15 oz of beef, cut length wise.
1 egg white
1 tbsp cornstarch
1 1/2 tbsp of soy sauce
1/2 tsp salt
1 tbsp of dry sherry
1/3 cup of oil
1 clove of garlic smashed and minced
Green onions to garnish (chopped)
Sauce:
1/4 cup of oyster sauce
1 tbsp seasme seed oil
1 to 1 1/2 tbsp soy sauce
1 tbsp dry sherry
pinch of sugar
Corn starch solution 1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted. You can add a little Chinese style chicken stock
too.
Marinate the beef in egg white, cornstarch, soy sauce,salt, and
sherry,set aside for 10 minutes.
Blanch the broccoli untill 3 minutes,set aside.
Heat 1/4 cup of oil in your wok or pan and stir frie the beef, about 25
sec,no longer ! Remove and drain. Heat 3 tbsp of freash oil and heat
throuh the broccoli, coat completely with oil. Return the beef and then
add the sauce ingredients. Heat through. Thicken with cornstarch
solution. Serve.
The problem with all these equations = NO S'MORES
on
Rare Earth
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· Score: -1
S'MORES
(Bittersweet Chocolate and Marshmallow Cookie Sandwiches)
Can be prepared in 45 minutes or less
24 Carr's wheatmeal biscuits*
1 1/4 three-ounce bars Lindt or other fine-quality bittersweet chocolate (not
unsweetened), broken into 36 pieces
12 marshmallows
*available at specialty foods shops and many supermarkets
Prepare grill.
Arrange 12 biscuits on twelve 8-inch square sheets of foil and arrange 3 pieces
chocolate in a flat triangle on each. Toast marshmallows over flames until golden
and put 1 marshmallow on top of each chocolate triangle. Top marshmallows with
remaining biscuits to make sandwiches and wrap in foil.
On a rack set 5 to 6 inches over glowing coals heat s'mores 1 minute each side,
or until chocolate is melted.
Makes 12 s'mores, serving 4 generously.
RecipeTroll Presents: TERIYAKI CHICKEN AND NOODLES
on
Rare Earth
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· Score: -1
TERIYAKI CHICKEN AND NOODLES
Can be prepared in 45 minutes or less.
8 ounces dried oriental noodles (such as soba or udon) or linguine, broken
in half
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick
strips
6 green onions, sliced on diagonal into 1-inch pieces
1 carrot, peeled, very thinly sliced on diagonal
1/4 teaspoon dried crushed red pepper
6 tablespoons purchased teriyaki sauce
Cook noodles in large pot of boiling salted water until just tender. Drain
well; return to pot. Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken
with salt and pepper. Add chicken to skillet and sauté until no longer
pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper.
Stir-fry until vegetables are crisp-tender but still bright in color and chicken
is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and
toss to blend well.
2 tablespoons vegetable oil
3 pounds beef short ribs, cut into 3- to 4-inch pieces
1 large onion, sliced
3 1/2 quarts water
2 celery stalks, chopped
1 carrot, coarsely chopped
12 whole black peppercorns
2 bay leaves
2 whole cloves
BORSCHT
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
3 cups (about) canned beef broth
2 tablespoons (1/4 stick) butter
1 cup diced carrots
1 cup chopped onions
6 cups thinly sliced green cabbage (about 1/2 small head)
4 teaspoons minced garlic
1 large russet potato, peeled, diced
2 tablespoons (or more) red wine vinegar
Sour cream
FOR STOCK: Heat vegetable oil in heavy large pot over medium-high heat.
Add half of beef ribs and sauté until brown on all sides, about 8 minutes.
Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced
onion to pot. Sauté until golden, about 10 minutes. Return ribs and any
juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring
to boil, skimming any foam from surface. Reduce heat and simmer until ribs are
very tender, skimming foam occasionally, about 2 1/2 hours.
Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock
until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away
excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill.
Keep stock chilled.)
FOR BORSCHT: Preheat oven to 375F. Arrange beets in single layer
in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender
when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch
dice.
Remove fat from surface of stock. Add enough canned beef broth to stock to
measure 10 cups.
Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced
carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic
and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons
red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes.
Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar,
salt and pepper.
Ladle borscht into bowls. Top each with dollop of sour cream and serve.
Ingredients:
2 cups flour
1 Tablespoon baking powder
1-1/2 Tablespoons sugar
3 large eggs
1 cup milk
1/2 cup butter, melted
1 Tablespoon vanilla extract
Sauce
Once 16-ounce can blueberries in light syrup
1 Tablespoon cornstarch
In a medium bowl, sift together flour, baking powder, and sugar; set aside.
In a large bowl, beat the eggs until thick and frothy, Add milk, melted butter,
and vanilla and beat well. Stir in dry ingredients.
Pour 3/4 cup waffle batter onto a preheated Belgian waffle grill. Cook until
done. Top with blueberry sauce and whipped cream.
Sauce: In a medium saucepan over medium heat, stir cornstarch into blueberries.
Cook until syrup becomes thickened, stirring constantly.
Amount/Measure/Ingredient:
2 pounds beef stew meat, chuck or round
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh green peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste
Preparation:
Pre-heat a heavy bottom braising or sauté pan over medium heat; mix
the flour, salt and pepper together, dredge the meat in the flour and shake
off the excess. Add the oil and butter to the pan then add the meat and brown
it on all sides. Adjust the heat as you need so that the meat doesn't burn or
boil in the pot. You may want to do this in 2 or 3 batches. When brown remove
the meat and keep it warm. Now add the additional 2 tbsp. clarified butter,
onions, green peppers and garlic and cook about 2 minutes, add 2 tbsp. flour
and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting
with the paprika, stirring after each addition, finishing with the wine, then
the hot stock. Stir until smooth then add the browned beef, bring it to a boil,
then reduce the heat to a simmer. Cover the pot and cook slowly for about 1
1/2 hour or until tender. Skim off any oil that rises to the top during the
cooking and discard it. Check and stir the goulash occasionally so it doesn't
stick or burn.
To serve adjust the seasonings to your taste, remove the bay leaf. You may
adjust the thickness with cornstarch dissolved in a little water to thicken
it or add some water to thin it. The sauce shouldn't be too thick, it should
be more like the consistency of heavy cream.
Serve with buttered noodles, green beans and slices of rye bread.
FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:
2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water
Place ingredients in pan and cover with water and simmer for an hour and a
half or until the meat starts to fall apart. Remove the beef, strain the broth,
and save for the sauce. Allow the meat to cool and shred the meat by using 2
forks or your fingers.
SAUCE:
3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth
Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly,
for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir
in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer
for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE:
I add 2 Tbsp. hot chili powder
THE ENCHILADAS:
24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes
Fry tortillas briefly in hot oil to soften. Drain on paper towels.
To assemble: For each enchilada stack, place a little sauce on bottom of casserole
dish, place a tortilla on top, then the beef, some cheese and onion, then some
sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour
the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped
tomatoes. May be topped with a fried egg if desired.
Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional)
Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Slashdot Mirror
4 pounds Beef Roast
1 cup water
1 cup Wine Vinegar
2 Onions; medium, sliced
1 teaspoon Salt
6 Peppercorns
2 Bay Leaves
2 cloves
2 tablespoons Vegetable Oil
1 Tomato, medium, peeled and chopped
2 tablespoons unbleached flour
2 teaspoons sugar
1/4 cup water
Place meat in a large container (not metal.) In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. When cooled pour marinade over meat. Refrigerate for 2-3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1-2 hours, until meat is tender.
Remove meat from juices. Also remove peppercorns, cloves and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened.
Serve with boiled potatoes and red cabbage.
variations: Meat can also be placed in a 325 degree oven and baked or it could be coked on low in a slow cooker for 3-4 hours.
Cinnamon Toast (a personal favorite of RecipeTroll)
Ingredients:
Butter
Bread
1/2 tsp cinnamon
1/4 cup white sugar
Directions:
Butter a piece of bread. Sprinkle bread with a mixture of cinnamon and sugar. Place in a toaster oven and toast until the butter is melted and the sugar has started to glaze over. Let cool sufficiently before eating.
Breakfast Burritos
Serves 4
8 eggs or equivalent
8 tortillas
1/2 cup shredded cheese or soy cheese
1/2 pound soy sausage
1/2 cup mushrooms sauteed (optional)
Cook sausage. Combine eggs into sausage and cook until soft. Sprinkle in cheese. Place portion onto tortilla, fold once, fold each end and roll. Serve with salsa or picante sauce. May also use sauteed green peppers or other vegetables instead of sausage.
ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb) Ancient Roman Recipe! Great For Your Next Bacchanal!
10 lamb cutlets
1 l white wine
100ml oil
2 big onions, diced
2 tblsp ground coriander
1 tsp ground pepper
1 tblsp Liebstoeckl
1 tsp ground cumin
200ml Liquamen (or 2 tsp salt)
Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.
Serving Size: 4
1 15 oz.can garbanzo beans -- drained
1/2 cup onion -- chopped
1/4 cup fine dry bread crumbs
1 tablespoon fresh parsley -- chopped
1 teaspoonground cumin
1/2 teaspoonground coriander
1/4 teaspoonsalt
1/8 teaspoonblack pepper
1/8 teaspoonground red pepper
2 cloves garlic -- minced
vegetable cooking spray
2 teaspoons olive oil, divided
2 6-inch pita rounds -- cut in half
4 curly lettuce leaves
Tahini Sauce
Position knife blade in food processor bowl; add first 10 ingredients and process until smooth.
Divide mixture into 8 equal portions, shaping each into a 3-inch patty.
Coat a large nonstick skillet with cooking spray; add 1 1/2 tsp. of oil and place over medium heat until hot.
Add 4 patties to skillet; cook 2 minutes on each side or until lightly browned.
Repeat procedure with remaining oil and patties.
Spread about 2 tablespoons of Tahini Sauce evenly into each pita half.
Fill each half with 1 lettuce leaf and 2 falafel patties.
Glad you asked..I am a vegetarian myself.. veggie dishes coming soon!
PuPu Spare Ribs
Ingredients:
5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce
Procedure:
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2 hours. Drain. Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.
3 lbs. lean round steak1/2 cup curing salt1/2 cup ground pepper1 tablespoon Dave's Insanity Sauce1 tablespoon Tabasco1/2 cup Soy Saucea few dashes of liquid smoke Cut meat in 1/8th inch stips.
Sprinkle curing salt and pepper on meat in place in Tupperware- mix.
Let stand in fridge for 24 hours - shake around when possible.
Mix Dave's, Tabasco, Soy, and liquid smoke together in bowl.
Place meat on dehydrator trays and evenly brush on sauce mix until used.
Dehydrate for 8-10 hours.
Ingredients:
1/2 lb broccoli
15 oz of beef, cut length wise.
1 egg white
1 tbsp cornstarch
1 1/2 tbsp of soy sauce
1/2 tsp salt
1 tbsp of dry sherry
1/3 cup of oil
1 clove of garlic smashed and minced
Green onions to garnish (chopped)
Sauce:
1/4 cup of oyster sauce
1 tbsp seasme seed oil
1 to 1 1/2 tbsp soy sauce
1 tbsp dry sherry
pinch of sugar
Corn starch solution 1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted. You can add a little Chinese style chicken stock
too.
Marinate the beef in egg white, cornstarch, soy sauce,salt, and
sherry,set aside for 10 minutes.
Blanch the broccoli untill 3 minutes,set aside.
Heat 1/4 cup of oil in your wok or pan and stir frie the beef, about 25
sec,no longer ! Remove and drain. Heat 3 tbsp of freash oil and heat
throuh the broccoli, coat completely with oil. Return the beef and then
add the sauce ingredients. Heat through. Thicken with cornstarch
solution. Serve.
(Bittersweet Chocolate and Marshmallow Cookie Sandwiches)
Can be prepared in 45 minutes or less
24 Carr's wheatmeal biscuits*
1 1/4 three-ounce bars Lindt or other fine-quality bittersweet chocolate (not unsweetened), broken into 36 pieces
12 marshmallows
*available at specialty foods shops and many supermarkets
Prepare grill.
Arrange 12 biscuits on twelve 8-inch square sheets of foil and arrange 3 pieces chocolate in a flat triangle on each. Toast marshmallows over flames until golden and put 1 marshmallow on top of each chocolate triangle. Top marshmallows with remaining biscuits to make sandwiches and wrap in foil.
On a rack set 5 to 6 inches over glowing coals heat s'mores 1 minute each side, or until chocolate is melted.
Makes 12 s'mores, serving 4 generously.
Can be prepared in 45 minutes or less.
8 ounces dried oriental noodles (such as soba or udon) or linguine, broken in half
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick strips
6 green onions, sliced on diagonal into 1-inch pieces
1 carrot, peeled, very thinly sliced on diagonal
1/4 teaspoon dried crushed red pepper
6 tablespoons purchased teriyaki sauce
Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
2 tablespoons vegetable oil
3 pounds beef short ribs, cut into 3- to 4-inch pieces
1 large onion, sliced
3 1/2 quarts water
2 celery stalks, chopped
1 carrot, coarsely chopped
12 whole black peppercorns
2 bay leaves
2 whole cloves
BORSCHT
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
3 cups (about) canned beef broth
2 tablespoons (1/4 stick) butter
1 cup diced carrots
1 cup chopped onions
6 cups thinly sliced green cabbage (about 1/2 small head)
4 teaspoons minced garlic
1 large russet potato, peeled, diced
2 tablespoons (or more) red wine vinegar
Sour cream
FOR STOCK: Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
FOR BORSCHT: Preheat oven to 375F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
Ladle borscht into bowls. Top each with dollop of sour cream and serve.
10 Servings
Belgian Waffles with Blueberry Sauce
Ingredients:
2 cups flour
1 Tablespoon baking powder
1-1/2 Tablespoons sugar
3 large eggs
1 cup milk
1/2 cup butter, melted
1 Tablespoon vanilla extract
Sauce
Once 16-ounce can blueberries in light syrup
1 Tablespoon cornstarch
In a medium bowl, sift together flour, baking powder, and sugar; set aside. In a large bowl, beat the eggs until thick and frothy, Add milk, melted butter, and vanilla and beat well. Stir in dry ingredients.
Pour 3/4 cup waffle batter onto a preheated Belgian waffle grill. Cook until done. Top with blueberry sauce and whipped cream.
Sauce: In a medium saucepan over medium heat, stir cornstarch into blueberries. Cook until syrup becomes thickened, stirring constantly.
Makes: 4 large waffles.
Preparation time: About 2 1/2 hours
Serves: 4
Amount/Measure/Ingredient:
2 pounds beef stew meat, chuck or round
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh green peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste
Preparation:
Pre-heat a heavy bottom braising or sauté pan over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess. Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat and keep it warm. Now add the additional 2 tbsp. clarified butter, onions, green peppers and garlic and cook about 2 minutes, add 2 tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting with the paprika, stirring after each addition, finishing with the wine, then the hot stock. Stir until smooth then add the browned beef, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any oil that rises to the top during the cooking and discard it. Check and stir the goulash occasionally so it doesn't stick or burn.
To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some water to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.
Serve with buttered noodles, green beans and slices of rye bread.
THE ULTIMATE ENCHILADA
FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:
2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water
Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.
SAUCE:
3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth
Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder
THE ENCHILADAS:
24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes
Fry tortillas briefly in hot oil to soften. Drain on paper towels.
To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in
egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces. Divide chicken into
small quantities and deep-fry at 350 degrees until crispy. Drain on paper
towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in
sauce and cook until sauce thickens.