Beef Stew

Fast foods may have been the meal of choice for many busy families through the last couple of decades. But now the slow cooked, home-prepared meals are gaining in popularity! Crock pots, with their wafting aromas and 'ready to eat' meals, entice health-conscious, busy people.

And it doesn't take super human talent, skill, or effort to make a delicious meal in a crockpot - in fact there are quite a few crockpot recipes that require 5 or less ingredients! And crockpot cooking can be as simple as tossing a few ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no more last minute trip to the grocery store, or the endless 'what's for dinner' questions.

Rising food costs and shrinking household budgets have helped bring many nostalgic foods back to the forefront. Time stressed families, tired of eating prepackaged foods, have begun to crave the aroma of savory nutritious meals.

Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking.

Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets either! Many slow cookers sell in the range of $20 to $35, and the cost is soon made up by the thriftiness of eating at home.

On the market now are the programmable crockpot slow cooker. No stirring or supervision is necessary, and once cook time has expired the smart-pot automatically shifts to a warm setting. Want a side dish with your stew? Try the dual cooker. It allows cooking of two different dishes at the same time. Worried about little hands reaching up to the counter? Try the 'cool touch' slow cooker. These can be up to 25% cooler than other slow cookers.

Although crockpots are a relatively new invention, making hearty foods that simmer all day has been around for quite a while. Whether you're cooking for just two people or a large family, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.

Opening the front door on a cold evening evening and being greeted by the inviting smells of a beef stew or chicken noodle soup wafting from a slow cooker - ahhh - it is truly a diner's dream come true!

Author: Tony Buel Crockpot Recipes Full Article: Crockpot Recipes for a New Generation

See Also : le creuset enameled cast iron 9 quart round french

Fall is upon us, and there's no doubt it's nice to come home to a warm home-cooked meal! If you let your crock pot do the work for you, you can get dinner ready in the morning and it will be there waiting for you at dinner time. You'd be surprised how many meals can be prepared in a crock pot. Here are just a few:

Crock Pot Lasagna

1 box rigatoni, cooked
1 1/2 lbs. ground beef, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. grated Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

Crock Pot Pork Chops

6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8
hours or on high for 3 1/2 hours.

Crock Pot Meat Loaf

2 lbs. ground beef
1/2 lb. ground sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and place in crock pot. Pour the sour cream-soup mixture over top. Cook in crock pot 10 to 12 hours on low.

Crock Pot Stew

3 pounds lean stewing beef, cut into 1 1/2-inch cubes
1 envelope dry onion soup mix
1/2 cup beef broth
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained (opt.)

Combine all ingredients in crock pot and cook on low for 8 to 12 hours.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Thanks To : anolon professional 12 piece nonstick cookware set cuisinart multiclad pro stainless steel 12 piece

Melt in your mouth goodness by dinner time!!!!!

Prep time: 25 minutes
Cook time: 5-6 hours on low

2-3 hours on high

Ingredients: 6" pork back ribs

cut in half

1 Bottle Chicken and rib sauce

1 pkg onion soup mix

1/2 tsp garlic powder

Salt & Pepper

*NOTE* Pork can be substituted with Beef

1. Place the ribs in the slow cooker, cut to fit.
2. Empty 3/4 of bottle of sauce into the slow cooker.
3. Pour contents of soup package on top.
4. Sprinkle garlic powder over ribs.
5. Top with remaining sauce.
6. Add salt and pepper to taste.
*NOTE* Should be cooked from frozen, if not however, alter cooking time to 3-4 hours on low or 1-2 hours on high.

Perfect Sidedish: Roasted garlic potatoes.
Ingredients: 2Pkgs baby potatoes (red and yellow)

3 Tbsp extra virgin olive oil

2 Tsp garlic powder

2 Tsp dehydrated onion

1/2 Tsp dried parsley, (can be substituted for fresh.)

Salt and pepper to taste.

1. Cut baby potatoes in half, and quarter each half.
2. In a glass baking dish, place the potatoes evenly.
3. Pour olive oil over potatoes and proceed with dry ingredients.
4. Mix well ensure all pieces are coated well
5. Bake in a 350*F Oven for 40-50 mins
6. remove from oven and enjoy..... let cool first though. ;)

for more delicious dinner and desert recipes that will have people wondering if you're really a professional chef in disguise please visit our web pages. we will be posting the links as soon as possible... we just have a few kinks to work out with our service providers...thank you and we hope you enjoy our personal family recipes.

Recommend : t fal 10 piece cookware cuisinart chefs classic 10 piece cookware set

Slow cookers or crock pots are countertop electrical cooking appliances that maintain a low temperature for several hours. This enables cooking stew or pot roast without the need to check on it from time to time.

Amateur cooks will find it very easy to handle and maintain. All you need to do is to fill it up, and then turn it on. After several hours, dinner can be served. However, when using the slow cooker, there are some things you need to consider. It is best to get one that has a removable liner, making it very easy to clean. If you already have one with a non-removable liner, you can just use a cooking bag; then, use cooking spray on the inner liner.

Make sure you only fill your slow cooker ½ up to 2/3 full. The food will not be cooked properly if filled to the brim. However, if the liquid and food level is a bit lower, it will cook quickly.

You will find that the food along the bottom part of the slow cooker are moister and become cooked faster. This is because they are continuously immersed inside the simmering liquid. Since fats have a tendency to melt and cook easily when heated for a long time, resulting to an unpleasant texture, it is best to trim the excess fat formed and remove the skin from poultry.

During the last 30 minutes of cooking time, you can remove the lid and cook it on high to thicken the juices and add more flavors. It is best to cook on High during the 1st hour of cooking so that the temperature would easily reach 140 degrees, ensuring food safety. When you are almost done with your cooking, you can turn the dial to Low.

Do not place frozen foods inside your slow cooker. It should be defrosted first before cooking it. This way the temperature would easily reach 140 degrees. It also protects the appliance from being damaged.

Use cheaper cuts of meat because this requires about 8 hours of low cooking. Aside from being able to save money, they have less fat, moist and they result to more tender meats.

Ground meat should be cooked inside a skillet prior to cooking it in the slow cooker. If you will be cooking seafood in a slow cooker, this should be added in the last hour of cooking; otherwise, it will become overcooked and it will showcase a rubbery texture. Take note, 1 hour on high setting is actually equal to 2 hours on low setting.

Only use small amounts of Tabasco sauce and cayenne pepper because they become bitter when they are cooked for a long time. It is best to add them during the end of your cooking time.

Make sure you only add tender vegetables such as mushrooms, tomatoes and zucchini on the last 45 mins. of cooking time. This way, you will not overcook them.

Dairy products, on the other hand, must be added only during the last 30 minutes of cooking time.

Prior to storage, take out cooked food from the slow cooker or liner. Since the slow cooker's liner is composed of thick material, cooked food will not be able to cool down quickly so as to prevent the growth of bacteria.

Only stir in spices during the last hour of cooking time. If you cook this for a long time, it will lose its flavor.

Carefully follow the layering instructions. Since vegetables are not cooked as easily as meat, you need to place them in the bottom of your slow cooker.

If you are using low temperature, do not lift the lid when you stir. This is because the heat will escape and extend the cooking time to 30 minutes more. You can check the cooking progress by spinning the cover so that the condensation would fall off, giving you a chance to look inside your slow cooker.

Here are some of the best Roast Beef Recipes you can cook with your slow cooker:

Roast Beef a la Mushroom Soup

Ingredients are 1 can of Cream of Mushroom Soup, small to medium shoulder or chuck of beef roast, 1 can of French Onion Soup, a dash of pepper and ½ can of water (for cleaning the soup can).

Procedure:

Place the first 3 ingredients inside your slow cooker. Mix the ingredients until thoroughly blended. Sprinkle a dash of pepper. Put the settings on Low and allow cooking for the entire night. The next day, remove the meat and prepare your gravy. If your gravy seems too thin, add about 1 to 2 tsp. of cornstarch with ¼ cups of cold water. Set the cooker on high. Stir in the mixture to thicken and serve.

Roast Beef with Gravy

Ingredients are olive oil, 3 to 3 ½ pounds Boneless Rump Roast, 8 garlic slivers, salt and pepper. You will also need a meat thermometer. For the gravy, you will need some beef stock or red wine and corn starch.

Procedure:

One hour prior to cooking remove the roast from the refrigerator at put it in room temperature.

Using a sharp knife, you need to cut about eight small incisions around your roast. You will place one sliver of garlic on each incision. Place one tablespoon of olive oil around your roast and then sprinkle it with salt and pepper. Put your roast on the oven rack with the fatty side up and a drip pan over a rack under the roasting rack. This way, you will not be required to turn the roast.

Brown your roast at 375oF for 30 minutes. Then, put it on 225oF. It would still 2 to 3 hours to cook but if it starts to drip and is already brown externally, use your meat thermometer to check its temperature. After this, pull your roast from the oven once the temperature reaches 135 to 140oF. Place it on an aluminum foil for about 15 minutes and carve to serve.

For the gravy:

Take out the dripping pan from the oven. Place it on the stove top while it is on medium heat. Collect the drippings, add water, beef stock or red wine. This will loosen the drippings off the pan. Then, dissolve one tablespon of cornstarch with water and add this on the drip pan. Stir it quickly as the gravy thickens. You can also add some butter, salt and pepper. Aside from this, you can also add some fresh thyme.

For more information on Slow Cooker chicken stew recipe and Electric Steamers. Please visit our website.

Tags : all clad copper core 10 fry pan

For many centuries, Austria was the heart of Habsburg Empire. This multi-ethnic empire covered, at various times, not only Austria itself, but also neighboring Hungary, parts of Germany and Italy, what is today the Czech Republic. and stretched into the Balkans. The empire finally collapsed in 1918, at the conclusion of World War I, but nevertheless German (especially Bavarian), Hungarian, Italian, eastern European, Jewish influences can all be still seen in modern Austrian cuisine.

When people from overseas think of Austrian cuisine, they perhaps most often think of the country's excellent pastries, cakes and desserts (many of which come from Austria's capital, Vienna), however the country has much else to offer too.

Some popular Austrian dishes include:

- Goulash - Goulash is a beef stew that has its origins in Hungarian cuisine, however Austria has adopted the dish too, and adapted it to local tastes. Goulash is made from beef, onions and red peppers, and flavored with paprika.

- Knödel - Traditional Austrian dumplings. These can be made in a number of different varieties: from dry bread (semmelknödel), from potato (kartoffelknödel), or with the addition of bacon (speckknödel). Knödel may be eaten as a side dish or used in soups.

- Tafelspitz - A boiled mixture of root vegetables and beef.

- Wiener schnitzel - Translated literally from the German, Wiener schnitzel means "Viennese cutlet". The dish is made by dipping thin slices of meat (veal is traditional, but other meats such as pork or even turkey are quite common nowadays) in a wheat flour, eggs and bread crumbs, and then deep-frying. The dish is traditional served with potato salad and a slice of lemon.

Additionally, as already mentioned, Austria is justifiably famous for its desserts. These include:

- Apfel strudel - In English "Apple studel". A dessert made from pastry filled with apples, sugar and raisins. Rum or cinnamon are sometimes added to the filling for extra flavor.

- Kaiserschmarrn - Shreed pancakes, toped with raisins and powdered sugar, and served with fruit compotes.

- Palatschinken - A thin pancake, traditionally filled with apricot jam and sprinked with sugar, although sometimes other fillings may be substituted.

- Sachertorte - A chocolate cake with dark chocolate icing and a apricot jam in the middle.

- Vanillekipferl - A Viennese biscuit. The biscuit is made from ground almonds or hazelnuts and flavored with vanilla. The biscuits are crescent-shaped, the origin of this, according to legend, being to celebrate one of the Habsburg's military victories against the Turks.

Originally published at http://www.recipesmaniac.com/cook_austrian.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

See Also : simply calphalon nonstick 10 piece set kitchenaid gourmet distinctions 16 1 2 inch

Stroganoff is a Russian meal containing fried bits of beef and served in sauce with sour cream. There are many kinds of stroganoff recipes. Here are a few ideas to make stroganoff dishes:

#1. Beef Stroganoff with Noodles

Ingredients:
2 tablespoons vegetable oil
1 ½ pounds beef (stew) cut into ½ inch bits
½ pound bacon cut into ¼ inch pieces
½ onion diced
3 strips of celery diced
2 tablespoons seasoning salt
¼ cup Worcestershire sauce
3 (1/4 ounce) tins beef broth
1 (8 ounce) pack dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
¼ cup cornstarch
1/3 cup cold water
8 ounces sour cream

Directions:
1. Heat oil on high heat and brown beef stew meat.
2. Remove meat from pan and sauté the bacon, onion and celery in the same pan.
3. Remove when the bacon is fully cooked and the onions look clear.
4. Add the beef to the pan.
5. Stir in beef broth, seasoning salt and Worcestershire sauce and bring to boil.
6. Cover, reduce the heat to average and simmer until the meat is well cooked.
7. Boil water and salt in a big pot.
8. Add the noodles, cook for 8-10 minutes then remove and drain.
9. Liquefy the butter in a skillet over moderate heat and fry mushrooms for 3-4 minutes then add it to the meat.
10. Bring the mixture to a boil.
11. Mix cornstarch and water and stir it in the meat. Stir regularly.
12. Mix in sour cream until smooth and serve over egg noodles.

#2. Easy Ground Beef Stroganoff

Ingredients:
2 pounds ground beef
2 onions chopped
1 clove garlic minced
1 (4 ½ ounce) tin mushrooms drained
2 teaspoons salt
¼ teaspoon black pepper
2 cups hot water
6 cubes beef bouillon
4 tablespoons tomato paste
1 ½ cups water
4 tablespoons all-purpose flour

Directions:
1. Heat a large skillet on average heat
2. Add ground beef, onions, garlic and mushrooms. Sauté until onion is golden brown.
3. Season with salt and black pepper
4. Stir bouillon cubes, tomato paste and hot water into meat mixture.
5. Stir flour and water together then add to mixture.
6. Reduce the heat to low and simmer for 1 hour.

#3. Meatballs Stroganoff

Ingredients:
12-16 ounces frozen meatballs
1 cup beef broth
1 4-ounce can sliced mushrooms, drained
8 ounces dairy sour cream
2 tablespoons all-purpose flour
½ cup milk
1 tablespoon mustard
4 cups hot cooked wide egg noodles

Directions:
1. Combine meatballs, beef broth and mushrooms in a skillet.
2. Bring to a boil and lower heat.
3. Cover and boil for approximately 15 minutes or until meatballs are full heated.
4. Mix flour and sour cream together in a bowl.
5. Add milk and mustard and beat.
6. Add the sour cream mixture to the skillet and stir.
7. Allow to cook until thick and bubbly.
8. Serve over hot cooked noodles.

Please visit this link for instructions on Beef Stroganoff Recipe: http://www.beefstroganoffrecipes.org and this link for instructions on Buffalo Chicken Dip: http://www.buffalochickendip.org

Thanks To : cuisinart chefs classic 17 piece cookware set

If you have a big family, you probably already have a mental list of favorite meals that everyone enjoys. Big pots of chili, stew, casseroles and more are all good to make when you are cooking for a big family or a group.

Did you know that investing in a large crockpot is also a great idea? You can make all kinds of crockpot dinners and some of the best crockpot recipes are the easiest ones to prepare. Crockpots come in different sizes and a lot of people are happy with a medium sized one.

If you have a large family or you enjoy cooking in bulk and making freezer meals, a large crockpot is something you will be able to use often. You might want to invest in a six and a half quart slow cooker if you are going to be using it enough to justify buying it. Remember that it will not be filled up to the top when you make food in it.

Tasty Crockpot Cooking Ideas

Some of the most popular family dinners can be made in a crockpot. Chili con carne, chicken noodle soup, macaroni and cheese, meatloaf and beef stew are just some of the possibilities. You can cook rice, potatoes or pasta on the stove in the usual way and the sauce or topping in your slow cooker.

There are plenty of easy crockpot recipes you can make with ground beef, for example, and this includes meatballs, sloppy Joes, ground beef casserole and even lasagna. If you want to use chicken, you could opt for sweet and sour chicken, beer-braised chicken, chicken in cheese sauce or one-pot chicken in gravy. You can load the crockpot with the ingredients in the morning and your dinner will be ready when everyone gets home.

A lot of the meals you usually bake or cook on the stove can be made in the crockpot, which is very time saving because if you have a big family to feed you probably have a lot of chores to be getting on with.

Of course, the prospect of leaving dinner to cook itself in a few hours in a crockpot is bound to sound more tempting than making the same meal on the stove and having to watch it for an hour and stir it every few minutes! The best crockpot recipes really do simplify things for busy parents.

More Delicious Slow Cooker Recipes

Perhaps the idea of slow cooked pork shoulder or chicken and corn chowder can get your mouth watering or maybe a thick, warming soup would be a great meal for the family.

You can make all kinds of slow cooker soup recipes including classic favorites such as chicken noodle soup, Mexican tortilla soup or leek and potato soup. Serve your crockpot soup with warm bread and butter and this makes a wonderful fall or winter dinner.

If some members of the family are going to get home later than others, the crockpot will keep their dinner warm until they get home, which is another great reason to find some of the best crockpot recipes for big families and make them for your loved ones.

The best crockpot recipes for big families are something that can make your life a lot easier. Whether you have four people to feed or eight, you can make easy slow cooker recipes which are packed with flavor and nutrition. There are literally hundreds of great crockpot recipes to choose from.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Thanks To : all clad copper core 14 piece cookware set anolon advanced 12 inch open round griddle cuisinart chefs classic stainless 14 inch stir fry

Busy people and families who are always on the go would always prefer a quick yet yummy and fulfilling food just like what the slow cooker sloppy joes does. If I may attempt to dissect the phrase that is known to every household today "slow cooker sloppy joes," slow cooker is basically a generic brand or trademark that is widely used in the USA and UK as an electrical cooking appliance that cooks food in a low temperature and closed lids which allows an unattended cooking for certain types of dishes such as pot roast and stew. It is also widely known as a crock pot designed to handle food cooking for a period of about eight to twelve hours.

Sloppy Joes, on the other hand, is a famous American hamburger bun or sandwich with the ground beef as the main ingredients though a lot of variations have emerged the past years. The original deli sandwich is basically a mixture of ground beef, onions, green peppers and spicy tomato sauce. The term Sloppy Joes coined by the owner in fact has nothing to do with the ground beef or bun but the words itself conjures up to the reality that eating Sloppy Joe is simply messy, thus it was called as such. They have a long tradition of preparing and serving split hamburger buns and sandwiches which started more than seven decades ago in 1933. Slow cooker sloppy joes in other words is about delis and recipes solely intended for slow cooking processes set at a low temperature and purposely targeted for consumers who prefer quick meal and hassle free food preparation.

Slow cooker sloppy joes are perfect for camping, day out trips and outings or simply cooking in the comfort of your own kitchen. They are usually prepared for breakfast and snacks but in most cases they are made available for all meals and special occasions including Thanksgiving. The preparation for a particular meal either for breakfast, lunch or dinner depends on the type of recipes. The popular gobbler sandwich, for instance, is known as "Thanksgiving bread" while Taylor ham and cheese sandwich is usually prepared during breakfast. In fact there are multiple variations of recipes available in the internet and markets today that even offers sow cooker sloppy joes delis for group of people or assemblies. Sloppy Joe experience showed that consumers tend to buy and line up for sloppy joes early in the morning especially when there is a scheduled football game near the area or other special events.

People who simply love them also have the penchant to experiment and modify the original recipes to suit the taste to their liking. Some are adding a few ingredients to offset the original sweetness by adding on spicy sauce and other spicy powder mix to balance the sweetness. Considering that they are naturally dynamic and open for innovation and creativity, they surely will continue to capture a broader market share for the specific market niche in quick and hassle free food preparation enterprise.

Helen Injuter tries to get to the shooting range as often as possible to work on her handgun safety. Helen has a site with reviews of wall gun safes, as well as a review of the hand gun safe.

Tags : kitchenaid gourmet distinctions 10 piece set calphalon unison nonstick 10 piece cookware set

Crockpot cooking can be an ideal way to eat healthy, low fat meals that are relatively inexpensive, easy and take very little time to prepare. If you have ever cooked a meal in a crockpot, it is probably one of the easiest ways to prepare dinner. During certain times of the year you can create special dishes to commemorate various events. St Patrick's day is just such an occasion that you can celebrate with a great Irish Beef Stew. This delightful dish will certainly fill the bill for those who want an authentic Irish meal when dressing up n their favorite leprechaun outfit. Using your Crock pot, this stew can simmer the delectable broth, spices and beef to create a succulent creation fit for an Irish King or Queen...The basic ingredients include:

1. Sauteed beef and Garlic
2. Beef stock
3. Guinness Beer
4. Red wine
5. Tomato paste
6. Thyme
7. Worcestershire sauce and bay leaves
8. Potatoes, Onions and Carrots

There are many recipes that dictate process and amount of each ingredient, but if you follow the Easy Home Cooking philosophy, you will create your own special recipe by adding the right amount that suits your taste buds. Add salt, pepper or a little dash of paprika to taste and you will find how a basic stew can transform into a signature dish that can be made throughout the year. If you want add more Irish fare to the menu, try adding Irish Soda Bread, a pint of warm beer to accompany your Irish Beef stew and finish off with Irish Potatoes for dessert. Top off the evening with a nice Irish Coffee and cigar (if that suits you) and put an exclamation point on the evening. From Irish Beef Stew to Corn Beef and cabbage, the crockpot is a versatile kitchen tools that can be used to create unique or basic dishes with exotic flair. Defining your style with Crockpot cooking is one way families can enjoy great meals while saving money and time.

Remember to make extras that can be frozen and taken out for a quick lunch or reheated for future lunches or dinners.

Cooking is your passion. Seasonal dishes add to the fun by creating quick and easy meals for special dates throughout the year.

See more ways you can cook easy meals in minutes Easy-Home-Cooking.com

Related : all clad master chef 2 6 quart saute pan

Who said meat & potatoes couldn't be spiced up?? Not me! The addition of horseradish gives this meal the "Zing" you're looking for. This meal can be made in the morning before work and be ready in time for dinner.

Slow cooking produces moist meat, it is ideal for older and/or less expensive cuts. Because an oven isn't used, the slow cooker proves to be economical.

There are so many possibilities with a recipe like this; add/remove vegetables to your own liking, or, change the ingredients around so you won't be bored with this meal. Whatever you decide, this slow cooked meal is sure to dazzle you with it's rich and juicy flavors!!

Difficulty (Scale from 1-10): 4

Ingredients 4 large sized Idaho potatoes - washed & cut in half.

Preparation Heat olive oil in a large skillet and brown roast (about 10 minutes), turning frequently until browned.

Serves: 8

Prep Time: 25 minutes

Cook Time: 9 hours

Total Time: 9 hours 25 minutes

3 pound boneless beef chuck roast

1/4 cup of olive oil

2 cups of baby carrots

one large Vidalia onion - quartered

2 cups of frozen peas

1 stalk of celery - cut into 2 inch long pieces

2 tablespoons of salted butter - melted

1 tablespoons of fresh parsley leaves - chopped

3 cloves of garlic - minced

3/4 teaspoon of salt

1/4 teaspoons of freshly cracked black pepper

4 ounces of prepared horseradish

1 cup of water

Place vegetables in crock pot. Place beef on top of vegetables.

Mix butter, parsley, garlic, salt, cracked black pepper, and horseradish with one cup of water. Pour water mixture over the beef in the Crockpot.

Cover slow cooker and cook on low heat for 8-10 hours, or until everything is tender, then serve.

Enjoy your meal!

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

My Links : kitchenaid gourmet distinctions 16 1 2 inch

Have you ever been cooking indoors, and yearned to be outside enjoying the gorgeous weather? Maybe it is summer, and the sun is shining and the sky is clear blue. Or, maybe it is autumn where you live, and the leaves have turned a crisp golden brown. Maybe it is even winter time, and the snow flakes are sparkling in the cool air. Whatever season it is, it is always the perfect season to do your crock pot cooking on a fire pit outdoors.

There are many recipes that can simply be catered to cooking on your crock pot. One scrumptious recipe that can be cooked on a pit is french onion soup. The steps are very simple. First, chop up two onions of your favorite kind. I prefer to use yellow onions, only because they are usually on sale at the grocery store! Fry these up in a pan. After you have fried up the onions, you can add them to a crock that you will take outside. Pour one can of beef stock broth into a large pot along with the fried up onions.

After you have created this special mixture, take it out to your fire pit. Leave it on the fire pit for about 20 minutes, stirring it every now and then. You can also keep an eye on it. After the onions have become tender, you can take the pot off of the fire pit. Pour into bowls, and don't forget the croutons and cheese! Sprinkle some of your favorite cheese on the bowls of soup, and you have just created an entire meal using your fire pit!

Another great recipe to cook on a fire pit is vegetable beef stew. Simply put a beef roast in your favorite crockpot, along with a can of dark soda. Include your favorite spices and vegetables in the mix. Some great vegetables to add into the mix are baby carrots and celery. Simply keep your crockpot on low, and enjoy the amazed looks on your guests' faces! You can eat the roast beef alone or choose to make hearty sandwiches with the beef. The choice is yours!

Cooking on a fire pit is one of the best features of these flame gems. After you are done cooking up a meal, why not try melting some chocolate and creating chocolate covered strawberries? Other dessert ideas include s'mores and even hot fudge sundaes!

Geoffrey F. Moore
Firepits

Related : kitchenaid gourmet distinctions 16 1 2 inch

I remember when I was younger coming home and as you rounded the corner of the house, smelling something wonderful cooking. You wished with all your might that it was coming from your house and not your neighbours. Then as you opened the door - you are greeted by a truly delightful smell. Yes it's our dinner and I think it's a pot roast.

Then, when you left home, the crock-pot almost became a hand-me-down. A present from mum and when winter approached you made plans of wonderful dinners and breakfasts - but could it really be that easy. After all, I wasn't actually given any cooking instructions, just the crock-pot. So from experience, here are a few tips for using your crock-pot.

Firstly, it is a wonderful thing to know that you cannot overcook your food (under normal circumstances). The heat comes from the sides not underneath, given that it is insulated. You seldom have to stir and at the end of your meal - cleaning is really easy. One bowl, a few suds and the dishes are done. Be careful though, not to knock the bowl on anything major as it will break. Please don't submerge your whole crock-pot in water unless you no longer wish to use it!

Another tip while you are cooking is not to remove the lid too often. Every time you remove the lid you let out all the valuable heat and it does take time to recover. You may then have to extend your cooking time.

If you are cooking bread or cakes it is recommended that the lid remain in place during the first two hours, before you take a peak.

You can also use frozen meat and vegetables in the crock-pot. All you have to do is add 2-3 hours cooking time. Margaret Fulton recommends in this instance, that if you don't want to add the extra cooking time then set the crock-pot on high for the first hour or hour and a half hours. The important thing to remember here is NOT to put frozen food into a heated crock-pot.

It's absolutely freezing here in the Blue Mountains. It's been raining most of the week and guess what I'm using to cook our 'hearty beef stew.'

I have plenty of recipes to share and will write about those and also some more crock-pot hints.

Spend less hours in the kitchen!

Tags : cuisinart chefs classic 10 piece cookware set all clad masterchef 2 10 piece cookware set

As you already know if you've read our other easy backpacking recipes, it is very important to eat nutritiously and drink plenty of water while backpacking. We've already mentioned a few meal ideas for breakfast and lunch, as well as a few energizing backpacking snack suggestions.

Dinner is the backpacking meal that most backpackers settle down and truly enjoy. Once you have set camp for the evening and settled in, a hot and hearty meal will revitalize your body and get you prepared for another day of active hiking.

Backpacker's Sushi

Cook 1 cup instant rice with boiling water.

Cut nori (seaweed rollers for sushi found at international grocers or sections) into quarters

Place a spoonful of rice on the nori and add a spoonful of tuna from foil packet

Roll the sushi and dip in wasabi, horseradish, or soy sauce (take-out packets)

Seafood Pasta

Cook ½ package pasta (fettuccini, tortellini, etc)

Heat a little bit of olive oil, salt, and garlic with salmon or tuna (foil package)

Toss with parmesan cheese and enjoy!

Variation: chicken (canned) and sundried tomatoes

Just Add Water Backpacking Feast

In a small sandwich bag combine:

¾ cup instant potatoes

¾ cup dry stuffing

Dried cranberries

Beef or turkey jerky pieces

Powdered gravy mix

At camp, stir in boiling water and let stand before eating.

Country Chicken and Rice

Combine 1 cup instant rice with 1 ½ cups boiling water

Stir in one packet onion soup mix

Add 1 small can of chicken

Stir until warm

Fiesta Trail Chicken

In a small sandwich bag combine:

1 cup instant rice

1 packet tomato soup mix

Spices (chili powder, cumin, garlic powder, etc.)

At camp, add 1 ½ cups boiling water to dry ingredients and stir in a small can of chicken.

Other dinner ideas include:

Small canned hams that require no refrigeration

Fresh vegetables for first night dinners (broccoli, corn on the cob, green beans, etc.)

Soup cups

Canned foods (ravioli, Spam, beanie weenies, beef stew, etc.)

Salty foods are good for replenishing your body to avoid dehydration. Eat foods that are high in calories and protein. If you packed canned foods, look for products with easy open lids. Otherwise, remember to pack a can opener, like the versatile Leatherman Juice S2 Multi-tool.

The most energizing and replenishing snacks for the trail is gorp, or modern versions of trail mix. Try these gorp recipes for variety.

Chocolate Lover's Gorp

2/3 cup dried apricots

2/3 cup dried cherries

2/3 cup dried blueberries

2/3 cup almonds

2/3 cup peanuts

1 cup white chocolate chips

1 cup dark chocolate chips

The Trail is on Fire Gorp

Heat 2 tbsp oil in a skillet

Brown 2 cups puffed rice cereal and 2 cups raisin bran, stirring constantly

Spread the cereal on a baking sheet and cook at 250° for 30 minutes.

Toss cooled cereal with:

½ cup Spanish peanuts

½ cup cashews

¼ cup raisins

¼ cup dried dates

¼ cup dried jalapeño slices

½ tsp salt

1 tsp chili powder

¼ tsp cumin

2 Tbsp sugar

For more tips and information about Camping Lounge Chair, check out http: www.summitcampinggear.com

Visit : cuisinart multiclad unlimited 12 piece cookware calphalon contemporary nonstick

Slow cookers are time efficient appliances and very easy to use. You do not need to check on your cooking from time to time. You can cook the food for hours and it still tastes great. Here are chicken and corned beef recipes you can make using your slow cooker or crock pot.

Chicken Stew

Ingredients include 2 large-sized onions; 2 lbs. skinless, boneless chicken breasts cut into 1 inch cubes; 2 large-sized carrots that are cut into 1 in. slices or 1 cup of baby carrots; 3 ½ cups of chicken broth, 3 medium-sized potatoes that are cut into 1 in. cubes and 1 tsp. celery seeds. Other ingredients are ½ tsp. seasoned pepper mix or black pepper, 1 tsp. dried thyme, salt, 1 cup thawed frozen corn, 8 oz. sliced mushrooms and 1 cup thawed frozen peas.

Procedure:

Mix all the ingredients in your slow cooker, excluding the peas. Stir it well.Cover it and cook it on low for 8 up to 8 hours. Cook it until the chicken is well done and the vegetables become tender. You can stir-in the peas during the final 30 minutes.

Mexican-Style Chicken Stew

Ingredients are 4 up to 5 medium-sized peeled potatoes that should be cut into very small cubes; 2 pounds boneless skinless chicken breasts that needs to be cut into 1 in. pieces; 1 16 ounce jar of mild salsa, 1 envelope taco seasoning mix, 1 can of diced green chili peppers and 1 can tomato sauce.

Procedure:

Mix all the ingredients in your slow cooker. Cover your slow cooker and set it on Low for about 7 up to 9 hours. You can serve this with warm flour tortillas.

Crockpot Corned Beef and Cabbage Recipe

Ingredients are 3 medium-sized thinly sliced carrots, 6 up to 8 medium-sized peeled tomatoes that should be cut into ½ in. slices, 2 thinly sliced ribs celery, 1 2-pound cabbage, 1 -pound corned beef brisket, 1 ½ cups water and ½ tsp. black pepper.

Procedure:

Lightly spray or butter a 5 up to 6 qrt. Slow cooker. Layer the potato slices at the bottom portion of the slow cooker as well as with carrots. Place the corned beef on the vegetables. Slice the cabbage into 8 wedges, arranging them around the meat. Sprinkle with pepper. Add some water. Cover ad cook it on low from about 7 up to 8 hour. Make sure the vegetables and meat becomes tender. Remove the meat and put it on a platter. Cover this with some foil and allow it to rest for about 10 up to 15 minutes. After 15 minutes, slice the meat and serve.

Corned Beef and Vegetables

Ingredients are 2 turnips or 1 medium-sized rutabaga cut into 2 inches chunks; 3 to 4 carrots cut crosswise, halved lengthwise, making 2 to 3 inch pieces; 3 to 4 lbs corned beef brisket which you can cut if necessary; 1 ½ cup water, 3 medium-sized quartered onions, salt and pepper as well as 1 small cabbage.

Procedure:

Using a 5- up to 6-quart crock pot or slow cooker, mix all the ingredients, excluding the cabbage. Cover the crock pot, cook on Low for 4 hours and cook on High for another 2 hours. Lightly sprinkle with salt and pepper. Cook again on Low for 7 up to 9 hours and on High for 4 up to 5 hours.

For more information on Slow Cooker chicken stew recipe and Electric Steamers. Please visit our website.

Friends Link : all clad stainless 7 piece cookware set anolon advanced 12 inch open round griddle

Easy Beef Stew is very popular in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.

Herbed Beef Stew

~1 1/2 Teaspoon of Garlic powder

~1 Can (6-oz.) of tomato paste

~1 Kg Beef stew meat cut into 1-inch cubes

~1 Lg of Onion chopped

~1 Lg of Green pepper chopped

~1 Packet of Frozen corn kernels

~1 Packet of Frozen green beans (10-oz.)

~1 Packet of Frozen peas (10-oz.)

~1 Teaspoon of Dried basil

~1 Teaspoon of Dried oregano

~1 Teaspoon of Ground marjoram

~1 Teaspoon of Rosemary crushed

~1 To 2 teaspoons salt

~1/4 lb of Mushrooms sliced

~2 Bay leaves

~2 Can of Cubed peeled potatoes

~2 Can of Sliced carrots

~2 Table spoon of Cooking oil

~2 Teaspoon of Pepper

~3 Medium Tomatoes chopped

~3 Cup of Water

Herbed Beef Stew Instruction:

Cook the meat in a 'camp oven' or Dutch oven, wait till meat become brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if additional water is needed. Mix and cook the ingredients left for about 20 additional minutes.

Serves: 10 - 12 people.

Momma's Beef Stew

~1 1/2 lb of Beef stew meat

~1 Bay leaf

~1 Clove garlic minced

~1 cup of Red wine

~1 Medium onion minced

~1/2 can of Tomato sauce

~1/2 teaspoon of Oregano

~2 Carrots sliced

~3 tablespoon of wine vinegar

~4 Medium potatoes cubed

~4 tablespoon of Oil

~Salt and pepper to taste

Momma's Beef Stew Instructions :

Cook the garlic and onion in oil, with the exception of carrots and potatoes, put everything in a large pot and start cooking them. Cook the meat until it become tender to your taste for about 1 and half hour, don't forget to add potatoes and carrots after about 1 hours of cooking.

Serves: 6 people

Quick Beef Stew

~1 Bay leaf

~1 medium Onion, finely chopped

~1/2 Teaspoon of Salt

~1/4 Teaspoon of Celery salt

~1/8 Teaspoon of Pepper

~16 oz of Can tiny white potatoes and drained them

~2 Can of Beef gravy (recipe)

~2 Tablespoon of Vegetable oil

~2 To 3 Can cubed cooked beef

~8 oz Can green peas and drained

~8 oz of Can sliced carrots and drained them

Quick Beef Stew instruction:

Heat oil in Microwave Oven for 2 minutes with an appropriate heat resistant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 combine all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.

Serves: 4 people

Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: [http://secretrecipesdy.info]

Friends Link : all clad master chef 2 6 quart saute pan all clad copper core 10 fry pan all clad copper core 3 quart saute with lid

If you have bought a crockpot recently, you probably have one of the newer models. A lot of these have a saute feature, which means you can saute meat or vegetables in the crockpot itself.

This is obviously preferable to sauteing on the stove, then having to transfer the sauteed ingredient, plus everything else, to the crockpot. A crockpot is a great investment because you can cook everything from beef stew to French onion soup in it.

Converting Stove Top Recipes to Crockpot Recipes

A lot of people wonder how to make their favorite stovetop recipes in the crockpot. A low crockpot heat is about 200 degrees F and a high crockpot heat is about 300 degrees F. Fifteen minutes on the stove equals about an hour and a half in the crockpot on a high heat or four hours in the crockpot on a low heat.

Thirty minutes on the stove is about three hours in a crockpot on a high heat or six hours in a crockpot on a low heat. An hour on the stove is about four hours in the crockpot on a high heat or eight hours in a crockpot on a high heat.

These figures are approximate. It depends very much what you are cooking. You should also only use half as much liquid when converting a stovetop recipe to a crockpot recipe because water cannot evaporate from a crockpot like it does from a pot on the stove. The exception to this rule is when you are cooking pasta, beans or rice, because these soak up lots of water, whichever cooking method you use.

How to Make Crockpot French Asparagus Soup

If you like French onion soup recipes, perhaps you would like to try the following French asparagus soup recipe. Asparagus has a unique flavor and the following recipe combines it with onions, potatoes, chicken broth, and seasoning, for a healthy and delicious crockpot soup recipe. You will have enough French asparagus soup to feed four people and it is nice served with warm bread for dunking.

What you will need:

• 2 pounds fresh asparagus


• 2 big potatoes


• 5 cups chicken broth


• 6 green onions


• A pinch each of salt and black pepper


• Sour cream and chopped fresh parsley, for garnish

Snap or cut the ends off the asparagus, then cut the spears into one-inch lengths. Finely chop the green onions. Peel the potatoes and cut them into half-inch cubes.

Put the broth, potatoes, asparagus and green onions into a crockpot, cover it and cook for about six hours on low, or until the potatoes are tender.

Puree the vegetables using a hand blender or transfer them to a blender or food processor with some of the liquid, then put the puree back in the crockpot.

Stir in some salt and pepper, put the lid back on, and cook on high for about thirty minutes. Serve the French asparagus soup garnished with a swirl of sour cream and some fresh parsley. Bon appetit!

As the parent of 4 boys, onion soup is a meal starter that gets rave reviews. One of the things my wife is asked often on her website about this culinary delight is what types of onion are used in making a delicious French onion soup. She has helped take the guesswork out of knowing what the different onions are in a comprehensive guide to onions.

A crockpot is a huge help in the kitchen. You can easily convert many stovetop recipes to crockpot recipes. You can also make the most wonderfully flavored soups. If you enjoy French asparagus soup, what about trying another delicious soup, like a French onion soup recipe?

Find the best crockpot recipes for this classic dish at FrenchOnionSoups.com

Recommend : cuisinart chefs classic 17 piece cookware set cuisinart chefs classic stainless 14 inch stir fry simply calphalon nonstick 14 piece set

Slow cookers are fabulous and they can cook an entire meal for you and save you lots of time in the kitchen. They're especially convenient if you work outside the home...or even if you work at home. Just prepare your main dish early in the day, toss in all your ingredients, select the appropriate setting, and you're good to go. You can even use two slow cookers if you are preparing a side dish.

On a cold winter day, why not surprise your family with their favorite soup or stew and let it cook all day. When they arrive home and savor the delicious aroma of what's been simmering all day, you immediately earn some good brownie points with hardly any effort. And speaking of brownies...since you'll be saving lots of time on your dinner, you'll have more time to actually make some, or perhaps another family favorite treat.

If you have a slow cooker but it's been collecting dust high up on a shelf somewhere, what are you waiting for? Get it down, dust if off...and use it! I can't think of anything better on a cold snowy day than a slow cooker filled with mouth-watering, homemade chili. Doesn't that sound warm and cozy while you're curled up with a blanket by the fire? That is...if you like chili. The convenience of the slow cooker offers incredible time-saving ways to make easy, melt-in-your-mouth dishes without the stress of cooking.

Below are some delicious slow cooker recipes for your taste buds

Slow Cooker Beef Chili

Ingredients

1 pound ground beef
1 can pinto beans, drained (15 oz) 1 can enchilada sauce (10 oz) 1 can tomato sauce (8 oz)
1 tablespoon instant minced onion 1 cup water
1 cup shredded process american cheese
4 cups corn chips
1 cup sour cream
1/2 cup shredded process American cheese

Directions

Brown ground beef. Transfer meat to slow cooker.

Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water.

Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture.

Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.

Slow Cooker Cheesy Chicken

Ingredients

6 chicken breasts (boneless and skinless)
1 can cheddar cheese soup
2 cans cream of chicken soup
garlic powder, to taste
salt and pepper to taste

Directions

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the slow cooker.

Cook on low 6 to 8 hours. Serve over rice or noodles.

Slow Cooker Beef Stew

Ingredients

3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1-1/2 cups chopped onions
3 cloves garlic, chopped
4-1/2 tsps Worcestershire sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
1 bay leaf
2 pounds beef for stew, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (about 14 ounces) reduced-sodium beef broth
1/2 cup cold water
1/4 cup all-purpose flour

Directions

Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.

Cover and cook on low 8 to 9 hours.

Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover.

Stir water into flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

If you don't have one of these one-pot wonder cookers, you need to invest in one. You can prepare your meals and conveniently walk away from your kitchen for an entire day and come back to an easy, scrumptious dinner with your family.

Article Written By Tammy Embrich

You can find more articles and recipes, along with grandparenting and parenting tips at Grandma's Home Bloggers

Tammy also offers free work at home job leads, work at home articles, tips and more at Work At Home Jobs.

See Also : kitchenaid 12 inch cast iron grill pan anolon professional 12 piece nonstick cookware set all clad master chef 2 6 quart saute pan

After butchering a cow, you're left with several hundred pounds of edible meat, which is divided up into nine separate sections known as primal cuts. Though they all come from the same animal, they're all very different in their own right. Other than being portioned from different parts of the body, cuts of beef are also differentiated by their level of toughness, tenderness and flavor. The sections are as follows:

The round section is the hind of the cow, which is semi tender and great when used for making kebabs. The sirloin is a beef cut that comes from just up into the lower back region. It's pretty tender on its own, so it's great grilled, but also delicious broiled.

The short loin is the small of the back, and incredibly tender and flavorful - therefore, the loin is usually the most expensive. This is where you get cuts like beef tenderloin, filet, and T-bone steaks. The next primal section is the rib, and it too is also extremely delicious, juicy, and relatively expensive.

The chuck is extremely tough because it comes from the front shoulder area, which gets a lot of attention while the animal is working out, keeping the cow stable, and running, during its living years. Chuck is also tasty (every cut is), but to add more tenderness, it's best when cooked in a liquid base. Brisket, essentially the breast of the steer, is also very tough, though you wouldn't know it from all the classic shredded dishes served from this section.

The shank of the cow is very chewy, and split up into the front (foreshank) and the back thigh. The shank, broth and some veggies makes a great stew meat. The flank portion, which basically covers the front of the abdomen, is a tough, flavorful cut best pan seared and broiled. It's also pretty good when cooked in liquid.

For more information and media, be sure to visit this site on cuts of beef. Learn how to work wonder with cheap beef cuts here.

Recommend : lodge logic pre seasoned 10 1 2 inch round griddle

There are various ways to cook beef but crockpot cooking brings out the juiciness and flavor of beef really well. You can cook the toughest beef cuts in a slow cooker and it will come out succulent and delicious because of the moist, slow cooking method.

One of the most popular slow cooker recipes of all time is beef casserole. This is such a simple dish but there are so many different ingredients you can choose from. Classic ingredients include potatoes, onion and carrot but you can also use other vegetables such as zucchini, yam, rutabaga, broccoli and more, depending on what you have to use up and what flavor you are aiming for.

Why We Love Casseroles

Casserole recipes are simple to make and satisfying to eat. Not only can you add any meat, vegetables and flavors you like but you can choose from thick and rich casseroles to thin, watery ones.

Serve either of these over a mound of mashed potatoes or rice and you have a rich, filling and truly delicious dinner. The crockpot could have been invented solely for making casseroles because they come out so incredibly well.

You can make beef casserole, chicken casserole, pork casserole or even fish casserole in a slow cooker and the ingredients will merge their flavors in the same way, resulting in a flavorful dish which everyone will be impressed with. A lot of crockpot casserole recipes also freeze well so you can make a huge casserole and freeze half for another occasion.

Recipe for German Beef Casserole

This delicious crockpot recipe is easy to make and combines beef with carrots and an assortment of spices and flavorings including molasses, tomatoes, sherry and ginger. This is a rich and tasty dish and a real winter warmer of a meal. Serve this German style beef casserole with bread for mopping up the wonderful juices.

You will find that the sherry and ginger add a special elegance to this beef casserole. Some beef casserole recipes feature beer or red wine to enhance the beef flavor but the sherry also goes well. The ginger lends the dish a trace of oriental flavor without detracting from the European influence.

This is a really special recipe. If you like, you can omit the potato and serve it with some mashed potatoes on the side instead. Of course you will have to make those on the stove.

What you will need:

• 1 1/2 lbs beef chuck


• 2 cups carrots, sliced thinly


• 1/2 teaspoon garlic powder


• 1/2 teaspoon celery salt


• 1/4 teaspoon black pepper


• 1 cup water


• 1/4 cup dark molasses


• 16 oz can diced tomatoes in juice


• 2 tablespoons flour


• 1/4 cup sherry


• 1 potato, chopped


• 1/2 teaspoon ground ginger

Cut the beef into two inch cubes and add it to the crockpot. Sprinkle the ginger, pepper, salt and garlic powder on top, then add the rest of the ingredients and stir briefly. Cover the slow cooker and cook for six to eight hours on low. Stir and serve hot.

Beef cooks so nicely in a slow cooker and one of the best crockpot recipes of all time has to be beef casserole. Leave this delicious meal simmering away in the slow cooker all day and you will get home to a kitchen that smells amazing and a meal which is all ready to serve.

RecipeDirectory.org Where the Web Searches for Recipe Sites.

See Also : kitchenaid 12 piece cookware set cuisinart chefs classic stainless 14 inch stir fry

You start all good soups out with a good soup stock. I recommend you use a homemade bone broth for your soup base - chicken, beef, lamb, and fish are all wonderful. Choose which to use based on the soup you'd like to make. If you're not sure, chicken stock is almost always a safe, flavorful bet.

Next you choose your meats. Lean, juicy meats are the best for soups. Again, you choose what you want based upon your recipe. Beef, veal, lamb, chicken, turkey, fish, and shellfish are all good candidates for a tasty soup. Tender, fresh meats make for a delightful soup, but you can also use tougher cuts of meat for hearty stews. Get fresh meat regardless of the tenderness - a stale meat can ruin your soup (and possibly your health!)

Soups call for mingling of all flavors, and you don't particularly want one to overcome the other. However, there are stews that are strongly flavored, such a beef stew featuring balsamic vinegar. These are fine, and use your judgement and decide how your family likes the meal.

I don't want you to get the impression that soups are complicated. They're actually not. In fact, soups are usually really easy. Some may require a little more effort - but if you have a good soup stock and high-quality ingredients, your soup is probably going to taste good!

The beauty of a soup is that you often just throw the ingredients in a pot and let it simmer for a few hours, then enjoy a rich, flavorful dish. If you use homemade soup stocks it's not only tasty, it's healing. Homemade chicken soup really does help heal the body.

To get the best flavor from your soup plan a few hours for it to cook and keep it at a gentle simmer. You don't want to boil it to death. You can cook your soup with or without a lid. Many chefs swear that soups should be cooked in a pot with a lid. I haven't noticed much difference and my family doesn't complain much. I like using soup recipes. They generally remove all uncertainty with making a good soup - they outline completely what will make the soup tasty! Just follow your recipe. Add the meats and veggies it calls for.

If it calls for water to start with you can usually use a broth. In fact, I always use broth in a soup that calls for water unless you're adding a bone to the soup (such as a ham bone or beef bones). Using a broth will give you a more flavorful soup. Some recipes, like those for beet soups, will state not to use broth. In that case, follow the recipe.

Add any herbs, spices, and flavored oils and vinegars the recipe calls for. If you're new to cooking and new to soups, measure out just what the recipe describes. After you've been making the soup for awhile you can get more adventurous. You'll find you get a feel for how much of "this or that" to add to your soup to give it the best flavor.

Some soups call for ingredients to be added just before serving. Lemon or lime juice is one ingredient often added just before serving a bean soup. Even if you feel unsure about the taste I recommend you give it a try - these ingredients often add a delicious taste to the soup. They give it more character and flavor. Pay attention to the serving instructions - some soups should be served with garnishes such as cream or cheese. With a little practice you'll soon become good at putting together a quick soup. Soups are easy, filling, and tasty ways to please your family on cold days!

Kristen has been writing articles for just over 4 years. Come visit her latest website about choosing ring slings for babies, which helps people find the best ring slings and information they are looking for about baby carriers.

Thanks To : anolon advanced 12 inch open round griddle

The recipe below is the first one I made when I got my crock pot for Christmas 2 years ago. This stew recipe is for a 6 quart slow cooker. Depending on the size of your slow cooker, the amount of ingredients may vary.

INGREDIENTS

1 lb stew meat
1 pkg stew seasoning
3 pkg brown gravy mix
1 regular size pkg of mixed vegatables
3 beef bullion cubes
1 tsp Worchestire sauce
8 cups of water
1 Tbs flour
1 Tbs Butter
3 Medium Potatoes
Cooking oil
Cornstarch*
Onion and Garlic powder to taste*

TECHNIQUE

Step One: Coat a frying pan lightly with cooking oil. (You may also use cooking spray for less calories.) Place 1 lb stew meat in pan. Cook until brown. Meat does not need to be cooked all the way.*To save time, you can brown stew meat ahead of time. After browning, place in freezer. This will keep the meat fresh for a few months. If browning the meat the day before, place in refrigerator.

Step Two: Peel and Dice 5 potatoes. Place in your slow cooker along with the stew meat, gravy mix, stew seasoning, mixed vegatables, bulion cubes, worchestire sauce, onion powder, garlic powder, and water. Take flour and butter and mix in a small mixing bowl. Place mixture in the slow cooker. This will help the sauce thicken as your stew cooks.Turn the slow cooker on low. Cook 8-9 hours on low or 4-5 hours on high.

*If your stew is not as thick as you would like at the end of cooking time, take 1 Tbs of cornstarch and mix together with 1 Tbs of water. Place in slow cooker. Repeat the process until you reach the desired thickness.

See Also : all clad master chef 2 6 quart saute pan

When it comes to crock pot cooking, Beef is perhaps the easiest and most forgiving of all foods to prepare in a slow cooker. Being a simple matter of unwrapping the meat and placing it in the Crock Pot, it really doesn't get any easier than this. If you're stumped for some ideas for slow cooking meat, here are some suggestions that will tantalize your palate.

Roast Beef is considered the most versatile of meats for Crock Pot cooking as it can be seasoned in so many ways. When cooking roast beef in a slow cooker, it is essential to add some water to aid in the marinating process. Why not cube the beef, add some red wine to the mix and have a delicious and continental Boeuf Bourguignon? Though Boeuf Bourguignon sounds ultra-fancy, it's actually a simple, French dish that we call Beef Stew. The difference is the meat being braised in the red wine. Imagine the delight and surprise of your family or guests when presented with a member of the haute cuisine family? They'll think you slaved for hours and your secret can be that you didn't! Add some egg noodles at the end, or as a base to this dish, serving the meal on top, and it becomes not just heartier but more eye appealing, if that's possible.

Another suggestion for beef is meatballs. Once considered a difficult dish, requiring you to stand over a hot stovetop cooking several meatballs at once, with a slow cooker, this can become one of your favorite dishes, given the ease with which you can prepare them! With a couple pounds of hamburger, season it or not, shaped into balls, you can create a number of tasty meals for your family and friends, including meatball subs with the simple addition of a jar of spaghetti sauce. Along these lines is an easy recipe for Swedish Meatballs. Mix together hamburger and sausage, some various seasonings, add some mushroom soup and you have a delicious appetizer or main course, served over rice or egg noodles. Make sure to let the kids mix the mixture with their hands. It might seem disgusting but it is great fun for the little ones and they can feel as though they are helping you make dinner,

Chili is probably the simplest of recipes to create in and for a Crock Pot. Everyone has a favorite chili recipe somewhere in the recesses of their mind or recipe box. The nice part is there is no need to pre-cook the meat, leaving you free to leave the house from the moment you combine the ingredients and set the slow cooker on either high or slow-and-low. Not only do you gain the time to do other things but also the meat will take on the wonderful flavors of the spices and sauce in which it is cooked. Chili aficionados will ask for your recipe each time they dine on your chili!

As stated previously, beef is the most forgiving of the mistakes cooks can sometimes make but it is also the most versatile, given its many forms, whether it has chopped, whole, tenderized or ground. There's not much you can't do with beef. So, go ahead, buy your beef with the confidence of knowing both simple and exotic recipes are just a day away with a Crock Pot in your kitchen!

Lisa is an avid home cook who loves to share her favorite recipes with the rest of us. Find all her crock pot recipes at http://www.A-Crock-Cook.com and be sure to try one of her beef crock pot recipes.

Visit : lodge logic pre seasoned 9 quart dutch oven all clad copper core 10 fry pan

Shredded beef is perfect for making hearty meals and you can use it in appetizers, entrees, and even side dishes. Use it to make Mexican recipes like tacos or burritos, combine it with macaroni or rice and vegetables to make an easy dinner or serve it in a bun with some coleslaw on the side for a delicious lunch or supper.

Use round tip roast, bottom round, chuck roast or brisket for the best shredded beef recipes. You can make it on the stove, in the oven or in a crockpot but slow cooking is great for this recipe because the meat is guaranteed to remain juicy and tender.

Combine a tablespoon each of Dijon mustard and red wine vinegar with half a cup of your favorite barbecue sauce and put the mixture in your crockpot. Cut a one and a quarter pound boneless beef roast in half and add this to the mustard mixture, turning it over so it fills the bottom of the crockpot and is covered in the sauce. Pour six ounces of beer over the meat and cook for six to eight hours on low or until you can shred the meat easily with a fork.

The Best Shredded Beef For Sandwiches

Shredded beef can be wet or dry and if you cook it in a sauce you can either use the sauce, perhaps serving the whole lot over mashed potatoes or rice, or take the meat out of the sauce, to serve it in a bun or if you want the flavor of the sauce without the liquid itself.

The slow cooking process means the meat will soak up a lot of the flavor of the sauce so it is optional whether or not to serve the liquid. In the following recipe, taste the sauce before pouring it over the beef, and adjust the quantities accordingly.

Depending on your crockpot you might want to reduce the amount of meat to two and a half pounds or increase it to three and a half pounds. Add more chili powder to the mixture to spice it up, if you like, and use your own judgment to alter the ingredient amounts and make it taste really good.

What You Will Need:

• 3 lbs lean chuck roast


• 10 1/2 oz tomato soup


• 1 quartered, thinly sliced onion


• 3 thinly sliced cloves garlic


• 1/2 teaspoon celery seed


• 1/4 teaspoon chili powder


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 envelope onion soup mix


• 2 tablespoons Worcestershire sauce


• 1/4 cup brown sugar


• Salt, as needed

How To Make It:

Trim the fat off the meat and cut it into four or five pieces so it will fit in the crockpot. Mix the remaining ingredients together and pour the mixture over the beef. Cover and cook for about ten hours on low.

Pour the juice into a pan and let it simmer for about fifteen minutes on the stove, or until it is thicker. Shred the meat with a potato masher or pair of forks. Pour the thickened sauce back over the shredded beef and serve with buns and perhaps some coleslaw on the side. You will have enough to make at least six sandwiches.

When browsing a collection of the best crockpot recipes, bear in mind that you might be surprised. Did you know, for example, that you can make desserts in a crockpot as well as classics like crockpot beef stew and other favorite dishes?

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

See Also : rachael ray 10 piece cookware set lodge logic pre seasoned 9 quart dutch oven cuisinart multiclad pro 12 piece set

Whether you are making a hearty beef stew, or adding additional liquid to make it a soup,there are some easy and basic tips you can use to get the most out of this comfort food.

Stock and Broth

Most of the people I know use water when building their soups and stews. Water is fine, but to add an additional layer of flavor a good broth or stock is necessary.

Broth is usually a more highly seasoned liquid. Think of an onion soup which is essentially a beef broth with the addition of the onions. It is well seasoned and does not have a strong flavor of its own so the onion flavors come through.

Stock, on the other hand has fewer seasonings and a more intense,rich and meaty flavor.

When making a soup or stew either of these options is better that plain water. Stock will give you a much richer and heartier flavor. You can purchase either option at the market, or you can make your own and store it in the refrigerator for up to about 2 weeks, or in the freezer for a couple of months. One of the added bonuses of making your own is that you can control the amount of salt. Did you know that one can of broth from the store has over 9 grams of salt? Not great if you are on a reduced salt diet.

TIP: Pour cooled homemade stock or broth into ice cube trays. Freeze and then remove to zipper bags, returning to the freezer. Now you can drop in a stock or broth cube, or a few, when you decide at the last minute that you want to create a great hearty meal. You get all the flavor of slow-cooked homemade, but without having to make the stock or broth from scratch first, OR using the highly salted ready-made versions.

Meat

You can use whatever cut of meat you like best, but if you want the best flavor to come through in your stew you need to brown the meat first. Oh, I know that you can drop the meat in a crock-pot with veggies, spices, and a can or stock and get a perfectly acceptable stew at the end of the day, but is that really good enough for you and your family when you can make it so much more with a few extra steps.

Browning the meat and including the pan drippings in your stew will add yet another layer of flavor that make you ordinary stew seem like a watered down cousin. Simply, dredge or coat your meat cubes in flour, shaking off any excess. Brown in a couple of tablespoons of vegetable or olive oil with the onions. You can also add chopped celery and carrots to the meat for even more flavor. In the south we call this mix of onion,carrots,and celery, the trinity. We use it everywhere!

Once you have browned the meat on all sides, begin to add your other ingredients. If you are using a crock-pot, add the meat and the pan drippings to the pot and then add the other ingredients.

Time

One of the things that makes a stew so hearty is the long cooking time. You just can't rush a hearty stew, so don't try. If you don't have the time to monitor the pot, use a crock-pot and cook it slowly all day. It is the long cooking time that creates the depth of flavors.

Additions

Adding barley, or rice to a stew adds to the thickness that designates stew. As the stew cooks for hours barley and rice tend to break down and help thicken the liquids while adding yet another subtle flavor.

If you only change one thing in your recipe consider using home-made stock or even a home-made broth instead of water. The difference in taste will surprise you and your family will appreciate the added attention to details that make yours the best stew in the neighborhood.

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it has evolved into a portal for my many interests.

If you are looking for products and services to help you improve your life, or build your business, http://www.cagleonline.com is your one stop resource. Download FREE reports,information, and recipes or finish your shopping, and read articles and information to keep you on track. People Helping People is what I am all about. How can I help YOU today?

Related : kitchenaid 12 inch cast iron grill pan

Crockpot Creations are terrific comfort foods. Crockpot meals are easy to prepare, can usually be cooked all day while you are at work and for the most part are "set it and forget it" meals. If you are anything like me, you will love coming home to the aroma of a crockpot meal. It always reminds me of the way the house smelled when I was a kid.

Everyone today is so busy, with two worker households and the kids involved in numerous extra-curricular activities, many people are turning to "slow cookers" or crockpots to prepare nutritious and delicious family dinners. I actually have four slow cookers but only one is actually a Crockpot. I should explain that a "Crockpot" is actually the name of a slow cooker that is sold by the Rival Company and made famous sometime in the 1970s. It was such a success that crockpot became a household word and is used interchangeably with slow cooker.

Crockpots come in various sizes and are usable for preparing meats such as beef, chicken and fish in the larger sizes and side dishes, soups and desserts in the smaller ones.

Before you start to cook with a crockpot, there are quite a few tips that will make your experience easy and rewarding. Here are some of the more important ones:

Tip 1: Lightly greasing the inside of your crockpot or using a non-stick cooking spray will help to make cleanup a breeze and will keep food from sticking to the sides of your crockpot.

Tip 2: If you haven't already purchased your crockpot or received one as a gift, try to choose one that has a removable "crock" for easier cleanup and serving. I still have the Farberware crockpot that I received 30 years ago as a wedding present. In those days the crock was not removable, but it's still my favorite!

Tip 3: Once you have added all of the ingredients, don't lift the lid to check on the progress of your meal. Remember this is a "slow" cooker, it's going to take quite a while. Have faith in the recipe and leave that lid on. You may need to add up to 20 minutes of additional cooking time for each time you lift that lid and let the heat and steam out.

Tip 4: Follow the recipe exactly when it comes to layering instructions. Items such as potatoes and vegetables take more time to get tender in a crockpot and the recipes will instruct you to place these on the bottom with any meats and/or sauces layered on top.

Tip 5: I don't usually use regular milk in my crockpot recipes. I have found that due to the extremely long cooking time that regular milk tends to want to curdle. I will recommend that you use evaporated milk, scalded milk or half and half and that you only add milk during the last 30 minutes of cooking time. This rule is not chipped in stone and you are certainly welcome to experiment for yourself.

Tip 6: Remember, if you leave the lid on the crockpot, very little of the liquid will be able to boil away. Some recipes will add a thickening agent such as flour or arrowroot powder to the recipe to thicken the liquid while it cooks, but I generally recommend just taking some of the liquid and thickening it in a sauce pan with some cornstarch right before serving.

Tip 7: Choose the correct sized crockpot for the quantity of food that you are preparing. As a general rule of thumb, try to assure that your crockpot is filled at least halfway to the top. This will help to prevent over-cooking or under-cooking and will give you room to stir and serve without fear of spilling.

These 7 tips should give you a good start toward enjoying your own fabulous Crockpot Creations and the many thanks for scrumptious meals that your family will give you. There are thousands of recipes available for every occasion, try a few each week and you will soon develop your own favorites.

Tom's recipes have won him constant requests for potlucks and dinners and has earned him the dubious honor of hosting most of the Holiday meals for family and friends. You can find more great recipes at http://www.crockpot-recipes.instantlydelivered.com

Tags : breville sk500xl ikon cordless 1.7 liter stainless

This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.

3 tablespoons bacon drippings

2 large onions, chopped

8 pounds beef stew meat

5 cloves garlic, finely chopped

4 tablespoons ground red chile pepper

4 tablespoons mild chili powder

1 tablespoon ground cumin

1/4 cup sweet Hungarian paprika

1 teaspoon dried Mexican oregano

3 (10 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

3 cups water

2 tablespoons salt

1/4 cup dried parsley (optional)

1 fresh jalapeno pepper

1 cup masa harina flour

Directions

In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.

In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.

Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.

=> Texas Chili Recipes: Texas Chili with Beans

This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 oz.) cans pinto beans, drained

Directions

In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.

In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

See Also : all clad stainless steel 10 piece cookware set

Belgium is well-known through out the world for Ardennes pateé, Belgian chocolate, beers, and of course waffles. French fries (Dutch: Frieten; French: Frites) are extremely popular in Belgium, and many people say the best place to have them is from the ubiquitous stalls found in most Belgian squares, known as "frituur" or "frietkot" (Dutch), or "friture" (French).

The country also has a lot more too offer too - indeed many people say that Belgian cuisine offers the quality of French cuisine but with the portion sizes that you get in German cuisine, and there is in fact a certain truth to that.

Some of the most popular Belgian dishes include:

- Gegratineerd witloof (French: Chicon Gratin) - Endives (a bitter-tasting form of chicory) cooked in melted cheese.

- Kippenwaterzooi (French: Waterzooi de poulet) - Chicken stew, with potatoes, leeks and carrots, with butter, cream and eggs.

- Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Belgian Gueuze beer.

- Luikse sla (French: Salade Liégeoise) - Green bean salad with onions, bacon and vinegar.

- Mosselen-friet (French: Moules frites) - Mussels and French fries.

- Paling In 't Groen (French: Anguilles au vert) - A soup made with eel and mixed herbs.

- Stoemp - Mashed potatoes, usually with bacon and cream, flavored with herbs and spices. Other root vegetables may also sometimes be added.

- Viszooitje (French: Waterzooi de poissons) - Fish stew (made with bass, carp, eel or pike), with potatoes, leeks and carrots, with butter, cream and eggs.

- Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - Beef-stew, similar to Beef Bourguignon (French: Boeuf bourguignon), but cooked in Belgian beer instead of in red wine.

Originally published at http://www.recipesmaniac.com/cook_belgian.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

Thanks To : le creuset enameled cast iron 9 quart round french lodge logic pre seasoned 15 inch cast iron skillet

Think of Goulash as a kind of casserole dish where pieces of choice braised steak/beef stew slowly in a casserole dish for a few hours. Still in Hungary, where the dish is originally from, there is that distinctive dish called Goulash but in other countries, it can be considered a type of casserole dish and this is perhaps a good way to view the dish called Goulash. Originally, it may have been more a stew or a heavy type of soup but the basic concept behind Goulash can be used to make a distinctive casserole-like dish.

Goulash is a Hungarian dish but you can use the basic concept of a Goulash and make it into a version that suits you. In the original Hungarian version, the meat is cut into chunks but you can make your cuts more cube-like. The kind of meat is important for a goulash and it is wise to choose a good braised beef, a nice beef/steak suitable for casseroles. Ingredients like sliced onions, red peppers and garlic are added to make the Goulash. There is also the Pimenton or Paprika. There are also the herbs like bay leaf and thyme. And then it is suggested that flour or cornstarch is used to thicken this casserole-like dish. There is a suggestion that tomatoes can be used and a tomato texture would certainly be interesting. Still the use of tomatoes do not seem to have been used in the original Hungarian version. Tomatoes were not or are not used in the original Hungarian dish so it is your own version you would be making.

Heat the oil until it is almost sizzling. Then put the braised beef in. This is a recommended way of cooking the braised beef which will then be later put in the casserole to cook slowly. With the beef in the hot oil, take out when it is a nice brownish texture. Cook the chopped onions for 5-6 minutes. Then you can put the beef pieces back and start adding the ingredients. Add the flour and pimenton. (It is advised sometimes to use a tbsp of moderately smoked pimenton and then a tbsp of hot pimenton. Yes, it can be noted how pimenton can be hot smoked and then moderately smoked. You are adding pimenton to the dish as if to get a suitable blend of pimenton. You are aiming to get the right hotness for the dish, the right texture and feel and you are using a hot smoked pimenton as well as moderately smoked pimenton. )

Stir the mixture and add the bay leaves and the chopped tomatoes. Then cover the casserole tightly and cook in the oven for 2 ½ hours. You stir in the chopped red peppers approximately a half hour before the end ( having removed the seeds and pith).

The peppers add to the pungency of the dish, and the pimenton has already of course been added. For two slow hours, the pimention is blending with the braised beef, as well as the flour, onions and garlic. Note the mix of garlic and pimenton. This is an interesting mix for a stewy dish like goulash and then there were the chopped tomatoes...and the flour, as mentioned, was added to give the dish a rich soupy texture.

At the end, cream can be used over the goulash or maybe you can add your own touch like some chopped tomatoes or pimenton.

salt.in.water@hotmail.com

Visit : cuisinart multiclad unlimited 4 quart saucepan anolon advanced 12 inch open round griddle cuisinart multiclad unlimited 12 piece cookware