Hot Food & Recipes

Servings: 2 Servings
Category: Stew | Meats | Main dish
Ingredients

• 2 Slices Bacon
• 1/2 ts Instant Beef Bouillon
• 1/2 lb Stew Meat, 1/2-inch Cubes
• 1/4 c Dry Red Wine
• 8 Small Whole Fresh Mushrooms
• 4 ts Unbleached Flour
• 1/4 ts Dried Basil, Crushed
• 7 1/2 oz Canned Tomatoes, Cut Up
• 1/2 c Frozen Pearl Onions

Directions
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Servings: 1 1.5 gals
Category: Stew | Southern | Meats | Sthrn/livng
Ingredients

• 1 2.5 – 3 lb broiler-fryer
• 1 2 – 2.5 lb boneless pork
• -loin roast
• 2 lb Chuck roast
• 2 1/2 qt ;water
• 3 lg Potatoes; peeled & finely
• -chopped
• 3 lg Onions; finely chopped
• 28 oz Can tomatoes; undrained
• -and chopped
• 17 oz Can cream-style corn
• 14 oz Bottle catsup
• 1 sm Hot pepper
• 1/4 c Red wine
• 2 tb To 3 tb Lemon juice
• 2 tb Dry sherry
• 1 1/2 ts Paprika
• 1 ts Brown sugar
• 1 ts Pepper
• 1/2 ts Ground red pepper
• 1/2 ts Dried red pepper flakes

Directions
Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder. Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons. Recipe by J.A. Christian in January, 1987 “Southern Living”. Typed for y’all by Jeff Pruett.

Servings: 1 Servings
Category: Stews
Ingredients

• 12 md Sized peeled red potatoes
• 4 lg Peeled & quartered onions
• 4 lb Boneless trimmed (neck or
• Shoulder) lamb cut in 1″
• Cubes
• 1/2 lb Lean thick sliced diced
• Bacon
• 1 ts Crumbled thyme
• 3 tb Minced parsley
• Salt & pepper
• 3 c Lamb Stock
• 1 Bay leaf

Directions
Slice half of the potatoes very thin & layer them on bottom of Dutch oven. Slice onions 1/2″ thick & layer half on top of potatoes. Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper. Cover with remaining whole potatoes & pour in stock. Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting lid or foil & place in 350 oven for 2 1/2 hours. Make a day before & refrigerate, remove fat & heat in 350 oven. Remove bay leaf. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 4 Servings
Category: Stews
Ingredients

• 1/4 lb Lean ground beef^
• 1 lg Onion; sliced wafer-thin
• 4 Carrots; sliced wafer-thin
• 2 Potatoes; halved, sliced
• 3 Ribs celery; sliced wafer
• -thin
• 1 c Boiling water
• 2 ts Beef extract OR bouillon
• 2 Bay leaves
• 1/4 ts Dried thyme
• Salt OR garlic salt
• Pepper
• 1/4 c Dry red wine OR tomato juice
• 2 tb All purp flour

Directions
PER SERVING: Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins. Recipe by: MAILING LIST 1996 Posted to recipelu-digest Volume 01 Number 553 by ctlindab@mail1.nai.net on Jan 18, 1998

Servings: 6 Servings
Category: Stews
Ingredients

• 12 oz Boneless beef top round
• -steak, cut into 1/2-inch
• -cubes
• 2 tb All-purpose flour
• Nonstick spray coating
• 1 lg Onion; chopped (1 cup)
• 3 md Potatoes; cubed
• 1 cn (14 1/2-ounce) Italian-style
• -stewed tomatoes
• 1/3 c (1/2 of 6 oz can) low-sodium
• -tomato paste
• 2 ts Instant beef bouillon
• -granules
• 1 tb Sugar
• 1 ts Dried thyme; crushed
• 1 ts Worcestershire sauce
• 1 Bay leaf
• 1 c Eggplant; peeled, cubed
• Sour Cream Biscuits (see
• -recipe, below)
• 1/3 c Reduced-fat dairy sour cream
• 2 ts Milk
• 1 ts Sesame seed; (optional)

Directions
Combine meat and 1 tablespoon of the flour in a plastic bag; shake to coat meat. Spray a cold Dutch oven with nonstick coating; heat over medium heat. Add meat and onion; cook until meat is brown. Drain off fat. Add potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 cups water. Bake, covered, in a 350′ oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more. Meanwhile, prepare Sour Cream Biscuits. Remove stew from oven; increase oven temperature to 425′. Discard bay leaf. Combine sour cream and remaining I tablespoon flour; stir into stew. Brush biscuits with milk. Sprinkle with sesame seed, if desired. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden. Serves 6. Sour Cream Biscuits: Stir together 1 1/4 cups all-purpose flour and 1 1/2 teaspoons baking powder Cut in 1/4 cup margarine or butter until mixture resembles coarse crumbs. Stir in 1/3 cup reduced fat dairy sour cream and 1/4 cup skim milk. Knead dough on a lightly floured surface 8 to 10 times. Roll or pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter. Makes 12 biscuits. NUTRITION FACTS PER SERVING: 412 calories, 21 g protein, 52 g carbohydrate, 14 g fat, 46 mg cholesterol, 4 g dietary fiber, 804 mg sodium. Recipe by: Better Homes & Gardens Posted to MC-Recipe Digest V1 #871 by “Nitro_II ” on Oct 27, 97

Servings: 1 Servings
Category: Stew | Main dish | Beef | Crockpot
Ingredients

• 2 lb Beef chuck or stew meat, cut
• -in 1″ cubes
• 1/4 c Flour
• 1 1/2 ts Salt
• 1/2 ts Pepper
• 1 1/2 c Beef broth
• 1 ts Worcestershire sauce
• 1 Clove garlic, minced
• 1 Bay leaf
• 1 ts Paprika
• 4 Carrots, sliced
• 3 Potatoes, diced
• 2 Onions, chopped
• 1 Stalk celery, sliced
• 2 ts Kitchen Bouquet (optional)

Directions
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. From: Crock Pot Recipe Booklet To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Stew | Main dish | Beef | Crockpot
Ingredients

• 2 lb Beef chuck or stew meat, cut
• -in 1″ cubes
• 1/4 c Flour
• 1 1/2 ts Salt
• 1/2 ts Pepper
• 1 1/2 c Beef broth
• 1 ts Worcestershire sauce
• 1 Clove garlic, minced
• 1 Bay leaf
• 1 ts Paprika
• 4 Carrots, sliced
• 3 Potatoes, diced
• 2 Onions, chopped
• 1 Stalk celery, sliced
• 2 ts Kitchen Bouquet (optional)

Directions
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. From: Crock Pot Recipe Booklet To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 1 Servings
Category: Stew | Main dish | Beef | Crockpot
Ingredients

• 2 lb Beef chuck or stew meat, cut
• -in 1″ cubes
• 1/4 c Flour
• 1 1/2 ts Salt
• 1/2 ts Pepper
• 1 1/2 c Beef broth
• 1 ts Worcestershire sauce
• 1 Clove garlic, minced
• 1 Bay leaf
• 1 ts Paprika
• 4 Carrots, sliced
• 3 Potatoes, diced
• 2 Onions, chopped
• 1 Stalk celery, sliced
• 2 ts Kitchen Bouquet (optional)

Directions
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. Posted to EAT-L Digest 22 Aug 96 From: “” Date: Fri, 23 Aug 1996 17:30:57 PST

Servings: 8 Servings
Category: Stews | Spanish | Masterchefs york | Rltbr
Ingredients

• 3 tb Oil, olive
• 1 md Onion, finely chopped
• 2 Garlic, cloves, finely
• – chopped
• 1/2 ts Thyme, fresh, chopped, OR
• 1 pn Thyme, dried
• 1/2 Bay leaf
• 7 Chorizo, links, ** OR
• 7 Sausage, spicy, links **
• 1 ts Paprika
• 1 ts Flour, all purpose
• 1/4 c Wine, white, dry
• 1/3 c Sauce, tomato
• 1/3 c Water
• 8 sm Potatoes, boiling, boiled
• – and peeled
• 1/4 c Parsley, chopped

Directions
** Thinly sliced. Heat oil in a large skillet over medium heat. Add the onion, garlic, thyme and bay leaf and cook, stirring, just until onion is translucent, about 5 minutes. Add the chorizo or other sausage and saute until golden brown, about 4 minutes. Add paprika and flour and stir to coat chorizo. Cook 2 to 3 minutes, pour in the wine, and cook briefly until it evaporates. Stir in tomato sauce and water. Lower heat and simmer gently, uncovered, until the sauce just coats the chorizo, about 5 minutes. Serve hot over boiled potatoes. Sprinkle with parsley. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Servings: 6 Servings
Category: Stews | Beef | Texan
Ingredients

• 4 Jalape#o chiles
• -stems & deveined, halved
• 4 tb Chili powder
• 1 tb Paprika
• 2 lb Beef chuck
• 1 md Onion, chopped
• 2 tb Kidney suet; chopped
• -substitute vegetable oil
• 8 oz Tomato sauce
• 12 oz Beer
• 2 c Beef stock
• 3 ts Cumin, ground
• 2 ts Garlic powder
• 1 ts Pepper, black
• 1/4 c Masa harina (finely ground
• -maize flour)

Directions
Cut beef into 1-1/2″ cubes. Brown the meat and onions in oil or fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili — if done too slowly it will lump. Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve. [CASI (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalape#o chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to thicken the chili.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini