Today is Tuesday, May 22 2012 4:51 pm
Soups & Stuff / Stews |
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| Recipe | Rating |
| Ritzy Ragout (Microwave)
onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Puchero
corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Posted to MealMaster Recipes List, Digest #140 ----- ---------- |
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| Pretty Quick Chicken Stock (Mf)
Yield: about 2 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6749 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500 ----- ---------- |
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| Philadelphia Pepper Pot
Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Pennsylvania Dutch Corn Chowder
hard-boiled egg. SOURCE: "Southern Herb Growing" (issue 29) by Hill And Barclay Shared by Emily Boyd billspa@icanect.net Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" |
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| Orzo Corn Chowder
billspa@ icanect.net Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" |
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| One-Skillet: Italian Sausage and Harvest Vege
carrots and potatoes. 3. Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes. Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and cook for 45 minutes or until vegetables are very tender, stirring once or twice. Check the liquid occasionally and, if necessary, add up to 1/4 cup boiling water. 4. Season to taste with salt and pepper. Sprinkle each portion with chopped parsley, if desired. ----- ---------- |
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| Noumbles
Drain, and chop the onions. Add them along with seasonings and chopped kidneys to the sauce and bring to a simmer; cover and cook gently for 25-30 minutes. -- The Forme of Cury in Pleyn Delit by Hieatt and Butler From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| New Mexico Carne Adovada
fall apart." The authors suggest using this as a filling for burritos, enchiladas, and such. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Mushroom Consomme (Mf)
unused section of it. Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes. When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom slices and radish sprouts Yield: 6 appetizer servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@netrax.net> ----- ---------- |
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| Mom's Moussaka
another 15 mins. If potatoes are not done after the first 45 mins, add 1/2 cup of water and continue baking with the foil on. This is my mother's moussaka recipe jopete@odyssee.net Posted to MM-Recipes Digest V4 #260 by "Johanne Alton Alton" |
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| Minestra Di Piselli Freschi E Carciofi
minutes. Uncover, add peas and simmer for 5 minutes longer. Serve hot with grated Parmesan or pecorino cheese. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip ----- ---------- |
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| Mexican Gazpacho
Carbohydrate; 0mg Cholesterol; 150mg Sodium Serving Ideas : Top each serving with 1 tablespoon remaining cucumber. Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Low-Fat Garden Pizza
248 CALORIES 52% CARBOHYDRATE 19% PROTEIN 29% FAT Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip ----- ---------- |
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| Louisiana Seafood Gumbo
mixture with okra and simmer for about 10 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 - 20 minutes. Serve over rice and let each person add fresh file to their taste. From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Locke-Ober Clam Chowder
Recipe by: Locke-Ober Restaurant Posted to recipelu-digest Volume 01 Number 537 by Kj375 |
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| Light Turkey Jambalaya
minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 3. Add the turkey breast to the pot. Cover and cook at a low simmer 45 minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey. 4. While the turkey is cooling, add the sausage and rice. Cover and cook on medium-low heat 15 minutes. Stir occasionally during the cooking time. 5. Put the diced turkey back into the pan with the hot sauce, salt and pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Lamb and Pear Tagine (Morocco)
TIPS: "Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes, which are almost invariably made with mutton. Using lamb cuts down the cooking time."--Ted "A Keeper! We served with a blend of rice: brown basmati and long grain white with a little Black Japonica (Lundberg).--Pat 98-Jan SOURCES: Eat-lf Mailing List January 1998 >from KitPATh. Amyl archive Oct 1993 http://www.cs.cmu.edu/~mjw/recipes/ethnic/morocco-tangine.html >from: Ted.Taylor Recipe by: Hanneman (1998); Ethnic Recipe at amyl Posted to MC-Recipe Digest V1 #998 by KitPATh |
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| Kentucky Burgoo
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Kathy Pitts' Kinda Ratatouille (I Improvise a Lot)
chilled. I can make a meal of this with some good French or Italian bread and butter, but it's also a nice side dish with grilled poultry. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip ----- ---------- |
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| Jambalaya
Add the ham pieces and continue cooking, stirring often, for an additional 10 minutes. Add the peppers, celery, onions, and garlic. Scrape the bottom with a wooden spoon or spatula as the mixture cooks to loosen and incorporate the brown particles stuck to the bottom of the pan. Cook about 15 minutes. Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes. Pour in the reserved broth and bring to a boil. Add thyme, bay leaf, oregano, red pepper, basil and black pepper. Cook over low heat for 1 hour. Add rice, cover and cook for 15 minutes. Add reserved shrimp, oysters, and crab and cook 5 minutes more. Stir in the green onions. Taste for salt. To Serve: Ladle from the pot or heated tureen into leated large, shallow soup bowls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Info - Stroganoff
Generous pinches of cumin, curry powder and coriander ~ Cracked black or white peppercorns. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Indian Summer Corn Chowder
Place half of mixture in a blender; process until smooth, and return to pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes. Yield 10 servings (serving size: 1 cup). Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein; 46g Carbohydrate; 48mg Cholesterol; 412mg Sodium Serving Ideas : Ladle into bowls; top with chopped cilantro. NOTES : From Chef Michael Foley, owner of Printer's Row restaurant in Chicago. Recipe by: Cooking Light, Sept. 1995, page 90 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Hungarian Style Goulash-2
Serve over hot, buttered, noodles. Posted to EAT-L Digest 20 Feb 97 by Bill Spalding |
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| Hungarian Beef Goulash with Potato Dumplings
cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve alongside goulash. NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water. This recipe from The Atcheson, Topeka, & Santa Fe Railway System. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup ----- ---------- |
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| Homemade Chicken Stock (Mf)
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@netrax.net> ----- ---------- |
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| Haricot Beef Casserole
Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and marjoram tied together. Transfer to oven proof dish, cover and cook in a moderately slow oven for 1 hour. Posted to MM-Recipes Digest V3 #263 Date: Thu, 26 Sep 1996 23:02:22 +-1000 From: Melinda Irvine |
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| Grilled-Seafood Cioppino
kebabs and bread slices on grill rack coated with cooking spray, and grill 6 minutes or until seafood is done and bread is toasted, turning both occasionally. Yield: 6 servings (serving size: 1 cup soup, 2 mussels, 3 ounces shrimp and fish, and 2 bread slices). Per serving: 577 Calories; 13g Fat (21% calories from fat); 66g Protein; 45g Carbohydrate; 194mg Cholesterol; 1808mg Sodium NOTES : Ladle soup into each of 6 bowls; top with grilled seafood, and serve with toasted bread. Recipe by: Cooking Light, Jul/Aug 1995, page 60 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Goulash
paste. Crush garlics with side of knife and add to stew. Stir and let simmer. When roast has cooled down shred into peaces and add to the stew to simmer. Either serve plain with sour cream on top or stir in sour cream and serve over rice or noodles. Or eat goulash alone, but with someone. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Georgia Gumbo
taste. Serve over hot rice. Garnish with red pepper slices and chives. Recipe By : Farmers & Consumers Market Bulletin, Georgia Dept. of Agri. Posted to MasterCook Digest V1 #171 Date: Tue, 10 Sep 1996 00:07:10 -0400 From: "Sharon L. Nardo" |
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