INGREDIENTS:
1/2 pound stew beef, or round steak cut in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor granules or base
1 tablespoon Italian herbs
2 cups water
PREPARATION:
Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits or a crusty bread. Makes about 3 to 4 servings.
Thursday, December 22, 2005
Crockpot Beef Stew
INGREDIENTS:
10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
PREPARATION:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
PREPARATION:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
Some Seasoning Blends
Pumpkin Pie Spice
Use this in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts---like a pumpkin pie cheesecake.
INGREDIENTS:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Blackened Seasoning for Fish or Chicken
Recipe for blackened seasoning for fish or chicken.
INGREDIENTS:
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Poultry Seasoning
Here's an easy homemade poultry seasoning for stuffings, casseroles, stews, and other recipes.
INGREDIENTS:
3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves, optional
How To Make a Taco Seasoning Blend
If your recipe calls for taco seasoning and you don't have a package handy, use this easy-to-make substitute.
Difficulty: Easy
Time Required: 5 minutes
Here's How:
1. Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
2. Add 2 teaspoons of chili powder.
3. Add 1 1/2 teaspoons of salt.
4. Add 1 teaspoon of garlic powder.
5. Add 1 teaspoon of cornstarch.
Use this in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts---like a pumpkin pie cheesecake.
INGREDIENTS:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Blackened Seasoning for Fish or Chicken
Recipe for blackened seasoning for fish or chicken.
INGREDIENTS:
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Poultry Seasoning
Here's an easy homemade poultry seasoning for stuffings, casseroles, stews, and other recipes.
INGREDIENTS:
3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves, optional
How To Make a Taco Seasoning Blend
If your recipe calls for taco seasoning and you don't have a package handy, use this easy-to-make substitute.
Difficulty: Easy
Time Required: 5 minutes
Here's How:
1. Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
2. Add 2 teaspoons of chili powder.
3. Add 1 1/2 teaspoons of salt.
4. Add 1 teaspoon of garlic powder.
5. Add 1 teaspoon of cornstarch.
Veal Roast with Herb Crust
INGREDIENTS
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 tablespoon water
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon coarsely ground pepper
1 cup beef broth
2 tablespoon all-purpose flour
1/4 cup light dairy sour cream
DIRECTIONS
1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 tablespoon water
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon coarsely ground pepper
1 cup beef broth
2 tablespoon all-purpose flour
1/4 cup light dairy sour cream
DIRECTIONS
1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
Golden Sparklers
INGREDIENTS
12 thin wedges of orange, lemon, or lime
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750-ml bottle champagne, sparkling white wine, or sparkling water, chilled
DIRECTIONS
1. Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.
2. Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).
12 thin wedges of orange, lemon, or lime
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750-ml bottle champagne, sparkling white wine, or sparkling water, chilled
DIRECTIONS
1. Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.
2. Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).
Subscribe to:
Posts (Atom)