Beef Stew

I am asked a lot of questions about Nutrisystem.  Some common ones are "does it really work," "how hard is it follow," and "do you really get to eat pizza and desserts," etc.  Thanks to all of the celebrities that are or have been on this plan (Jillian Barberie, Marie Osmond, Tori Spelling, etc.), it's pretty common knowledge that you can eat chocolate and tacos on it. But, what isn't stated is how tasty these offerings really are.  Without a doubt, the most common question people want to know is: "how does the Nutrisystem food really taste?"  Because even if the diet plan works great, it isn't going to matter if you can't stomach the food. In this article, I will tell you how I rate the taste (keep in mind this is only my opinion, but I'm pretty picky) and I'll tell you which foods I really don't like and avoid when I place orders.

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Irish stew is a filling, wholesome and hearty dish which can be made from an assortment of readily-available ingredients. In many Irish homes it is a speciality dish with a recipe that has being handed down through the generations, therefore there are an infinite number of variations of the 'real Irish stew' with each creator declaring it the best in the world! It was traditionally made with lamb or mutton; potatoes, onions and parsley; if available you could hock in turnips, parsnips, carrots or barley. As the Irish flitted around the four corners of the world, the stew evolved as it picked up and threw in local ingredients. Other meats, stocks and vegetables were added, as well as Guinness and wine; indeed this basic, at one time peasant dish has with some variations being exalted to gourmet status. Irish stew was traditionally served with Irish white soda and is complemented very well with a glass of porter.

Ingredients

Beef Stew

½ cup flour
Coarse salt and ground pepper
3 pounds lamb stew meat
3 tablespoons canola oil
1 large onion
1 teaspoon dried thyme
1 cup Guinness beer
1-½ pounds medium new potatoes
1 pound carrots
3 tablespoons chopped fresh parsley

Method

Place the flour, salt and pepper in a large bowl; then toss lamb in mixture. Place oil in a frying pan and heat over a medium heat, place the lamb in the pan and brown on all sides. In another pot cook onion, stirring occasionally, until it begins to soften, then put lamb in pit. Stir in thyme, Guinness and one and a half cups of water. Cover, simmer over a low heat until the lamb is tender for ninety minutes. Add potatoes, carrots and half a cup of water, cover and cook until vegetables are tender and the stew has thickened. Season with salt and pepper. Stir in parsley before serving.

How to Make an Irish Stew

Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland. Article source: http://www.exploringireland.net

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Using beef stock is one of the simplest ways to add an incredible amount of flavor to a variety of soups, stews, sauces, and similar savory dishes. Making homemade beef stock is definitely a time intensive process especially if you truly want a flavorful stock and you can count on needing anywhere from six to eight hours of total simmering time.

Although there are a variety of ingredients to use for making beef stock the most common include carrots, celery, onions, tomatoes, seasonings, and of course, beef. You can use a full roast or pieces of beef with or without the bones. There are also packages of stew meat that can be purchased for added convenience.

Beef Stew

After browning the meat and simmering your ingredients on the stove top for several hours, you should skim the fat from the top of the soup. Then, strain it to remove any small particles of bones or pieces of fat that still remain.

Beef stock should be dark brown in color and have a fragrant, pleasant aroma and flavor. Be careful not to allow your stock or any of its ingredients to burn, as this will cause a bitter taste.

Beef and Cabbage Soup Recipe

What You Need

• 1 1/4 pounds beef top round roast
• 2 slices bacon, cooked, finely chopped
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 medium ribs celery, diced
• 1 medium green bell pepper, cored, seeded, diced
• 1/2 cup red wine
• 3 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic, finely chopped
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 8 cups water
• 2 beef bouillon cubes, crumbled
• 1/2 large head green cabbage, chopped
• 1 3 ounce jar roasted red peppers, drained, diced

How to Make It

Trim the roast removing the fat and setting it aside. Cut the beef and the pieces of fat into 1/2 inch cubes.

In a large non-reactive pot, cook the beef fat with the slices of bacon over medium heat while stirring occasionally. Cook until the fat is rendered and the bacon is browned. Remove the fat and bacon and set aside leaving the liquid fat in the pot.

Add the diced onions, carrots, celery, and green peppers to the pot and saute for 3 to 5 minutes or until soft over low to medium heat.

Increase the heat to medium high, add the beef, and cook for 3 minutes or until the meat starts to brown. Add the browned pieces of fat and the bacon back into the pot.

Add the wine, Worcestershire sauce, salt and black pepper, chopped garlic, and the crushed oregano and thyme. Stir well cooking for about a minute.

Pour in the water with the crumbled bouillon cubes and stir until the cubes are dissolved.

Add in the chopped cabbage and the drained jar of roasted red peppers and bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes or until the fat stops accumulating on the top.

Simmer over low for 3 hours stirring occasionally. Skim the fat off the top again if necessary.

Season the beef and cabbage soup again with salt and black pepper to taste if desired and add another cup of water if it is too thick.

Serves 4.

Adding Flavor With Beef Stock

With a savory beef stock base and Gruyere cheese to sprinkle on top you can add interest to any basic French onion soup recipe. Liven up every onion soup recipe you use with fresh herbs and seasoning such as bay leaves, freshly ground black pepper, sprigs of thyme, and kosher salt.

FrenchOnionSoups.com - Simple, Elegant, Perfection; Soup the Way it Was Meant to Be!

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It may seem bizarre to hear, but this handy appliance called a crockpot ( also known as a slow cooker) will essentially save you time in the kitchen! The crockpot lets you prepare all the ingredients that go into a meal before you start your busy day. This meal in the crockpot can then basically prepare itself unattended while you get on with other things.



You simply plan your slow cooked meal so that it is ready to eat at your normal dinner time. Find slow cooker reviews here.



Many people think of crockpot recipes as being restricted to soups and stews. Nothing could be further from the truth! The fact is almost anything can be cooked in a slow cooker : Soups, stews, meat entrees, vegetarian meals, and even desserts!



These can be lifted off the heating base and placed on the stove top. You may prepare the ingredients in it the night before. Then simply place the pot in the chiller and you may be in a position to go the subsequent morning.



When it comes to size, crockpots and slow cookers come in different sizes starting from 1.5 quarts to seven quarts. Select one that is compatible with the size of your family. During a weekend or some day you'll be around the house anyway, pick a recipe and try it. You can monitor the progress and take note of what kind of time your slow cooker will need.



You will initally need to try a recipe out because of this as well to be aware of how long it takes. Do not overfill the crockpot - 1/2 to 2/3 full is the most you must put into it. Any more than that and the food will not cook evenly.



Keep the lid on and keep it on! Whenever you pick up the lid it can take about 20 minutes or so to get back the lost heat! And above all, enjoy the delicious aroma wafting thru your home!

The crockpot - or slow cooker - is the perfect cooking appliance for a new cook. Cooking is straightforward with a crockpot; simply add all the ingredients and turn it on.



Check out these

slow cooker reviews. Attempt to purchase a crockpot that holds what you are feeling will be little too much food. While this sounds stupid now, in the long run you'll have a slow cooker that will suit all your requirements - and all your sudden needs.



While some say to keep the crock less than half-way full, we have found it fine to keep it no more than two-thirds full.



Many crockpot recipes call for some variety of beef. Some of the best pot roasts and chicken dishes I've had have come from a crockpot! Just remember when slow cooking beef to trim off additional fat. Thanks to cooking. Due to the lengthened cooking in a slow cooker, that fat can actually get cooked in giving your dish a wierd taste. Also, healthy crockpot recipes mean less fat, anyway, so trim that fat!

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During the fall and winter months, I enjoy making hearty soups and stews in my crock pot for my family. I love the fact that I can spend a few minutes in the morning preparing it, put it into the slow cooker and walk away...a few hours later, our dinner is hot and ready to enjoy.

The following recipe was given to me by my 83 year old great aunt about 25 years ago. To this day, I still enjoy making it for my family. If you don't like okra, you can certainly omit it from the recipe. At times, I have actually substituted the okra with some fresh green beans or green peas, and the stew was just as delicious.

Beef Stew

Old-Fashioned Beef Stew Recipe

2 lbs. beef cubes

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 bay leaf

1 1/2 tablespoons Worcestershire sauce

1 onion, finely chopped

1 cup beef bouillon

1/2 teaspoon ground black pepper

2 teaspoons table salt

2 teaspoons granulated sugar

4 carrots, peeled and sliced in 1" sections

1 cup celery, chopped

4 potatoes, peeled and cut into cubes

4 medium-sized turnips, peeled and quartered

4 1/2 cups water

1 cup partially cooked okra

In a large frying pan, heat up the vegetable oil over medium heat. Brown beef cubes on all sides.

In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.

Cover and set the dial to high heat and slow cook for 6 hours. Remove lid and stir in flour if it is needed to thicken the soup. Replace lid and turn the dial to low heat and simmer for 1-2 additional hours.

This recipe will make 6 hearty servings.

Crock Pot - Old Fashioned Beef Stew Recipe

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. Shelly likes to use her crock pot to make family dinners 2-3 times every week. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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What is increases nice tasting barbq ribs specially when it truly is sensitive and also hot. The summer time will be great period of your 365 days just for loved ones to make a grill refreshments on the lawn and even request close friends in a dining event. Through a small number of dark beer many great-tasting barbq ribs, fun would definitely unquestionably observe. If aiming to offer gooey barbq ribs to help acquaintances, you must often be carefully guided just by this advice:

1. Prefer a quality raw wood if baking barbq ribs. Each type with the meat selections comes with specific to it flavoring which match ups which includes a confident fire wood for the purpose of barbecuing. Pig barbeque ribs runs certainly by means of hickory or maybe walnut hardwood to create apart a good smoky blend. A fragrance about pig barbeque ribs barbequed aided by the abovementioned is going to be particularly beckoning. Although you may acknowledge gound beef barbeque ribs, afterward decide upon hickory, pecan and / or mesquite. Just for various dishes for instance egypr or possibly lamb, decide upon sugary smoke a cigarette which usually was produced from mac products or maybe cherry. Understand or know a smoke a cigarette zest is this flavor as a result pay attention to this approach anytime cooking bar-b-que ribs.

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Making corned beef and cabbage soup during the month of March and especially on March 17 to celebrate Saint Patrick's Day in America regardless of where your ancestors came from. Many might first consider that corned beef and cabbage soup is a dish that is commonly served in Ireland during this time of the year. However, in Ireland, the traditional meal for this special day may be that of a piping hot dish of cabbage and potatoes. Therefore, serving baked potatoes or even a potato soup recipe will go well when you are making and serving corned beef and cabbage soup.

It is a wonderful tasting soup that will help drive away the coldness in the weather and many individuals and families do enjoy eating it no matter the time of the year. You may want to make some homemade bread or homemade biscuits to serve along with this delicious soup recipe. For dessert, you might consider making a scrumptious blackberry or blueberry pie to serve later. Of course, you can also make any of your favorite desserts to serve afterwards. If you are preparing this dish to celebrate this holiday in March, you might also want to consider making other types of dishes and include green food coloring to complement the meal and the occasion.

Beef Stew

Recipe for Corned Beef and Cabbage Soup

What You Need

• ¼ cup vegetable oil, butter, or margarine
• 1 cup thinly sliced celery stalks
• ½ cup chopped green onions
• 2 minced garlic cloves
• 3 cups chicken broth
• 2 cups shredded cabbage
• 1 cup thinly sliced carrots
• ¼ pound cooked shredded corned beef
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 Tablespoons cornstarch
• 1 cup milk

How to Make It

Using a large saucepan or skillet over a medium heat, you will add the vegetable oil, butter, or margarine to melt. Add the thinly sliced celery stalks, the chopped green onions and minced garlic cloves. Stir to combine and then saute for about 5 minutes or until the vegetables are tender.

Slowly stir in the chicken broth, the shredded cabbage, thinly sliced carrots, cooked shredded corned beef, salt and pepper. Stir well and then cover with a lid. Bring to a boil and cook for about 2 minutes and then reduce the heat to the lowest setting. Simmer, while occasionally stirring for about 20 minutes or until all the vegetables are tender.

Using a small mixing bowl you will add the cornstarch and the milk and stir to combine well. Gradually stir this mixture into the meat and vegetables you are cooking. Increase heat to medium and bring to a boil while constantly stirring. Boil for about 1 minute and then remove from heat. Allow the corned beef and cabbage soup to cool for several minutes before serving to friends and family.

Easy To Make Recipe: Corned Beef And Cabbage Soup

If you like this type of soup, you might also like to learn how to make a mouthwatering best oxtail stew recipe. If you are searching for a great tasting beef stew recipe, you need to drop by our website today, to see what else we have cooking.

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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There is nothing better then sitting down to dinner and enjoying that warm comforting sensation of a home made chicken stew. I enjoy that feeling and I would love for you to have that feeling. This meal used to mean hours in the kitchen cooking, however, thanks to modern-day technology, it can happen very easily with little time involved. All you need is a crock pot and a little prep time and you can make this instant hit.

Crock pot Chicken Stew
2 Bone-in Chicken Breast
6 cups of water
1 carrot
1 celery stick
1 bay leaf
pepper and salt

Beef Stew

1 1/2 c carrots chopped into bite size pieces
1 c celery in bite size pieces
3/4 c noodles

In your crock pot combine your chicken, water, the carrot, the celery stick, bay leaf, and then salt and pepper to taste. This will make the most important part of your stew, the stock. You should let this cook on low overnight. In the mid morning pull everything out of the liquid. Discard the carrot, celery and bay leaf. Let the chicken cool for about 30 minutes so you can pull the meat off the bone and rip it up. Once you have pulled of all the meat and cut or ripped it into bite size pieces put it back in the crock pot and discard the bone and skin. Let that continue to cook on low. About two hours before you will be eating add the chopped carrots to the stew. Then when when you are 30 minutes from eating you will want to add you celery and noodles, you may also want to add a little more salt and pepper so go ahead and take a little taste. You can also add some corn, peas, or green beans if you would like. When the noodles are soft serve and enjoy.

Chicken Stew to Keep You Warm All Winter

Are you in need of quick and simple chicken recipes or maybe you want something more spectacular for a romantic night. Either way let me help you with Chicken Breast Recipes That Will Leave You Speechless.

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Lapar.com - Exotic and full of life and sensation, as if this was the most commonly used to describe Brazil. From the stunning rainforest Amazonnya until his city is gorgeous, Brazil is a country filled with the sensation of living, a country that deserves to be visited.
Brazil is the largest country in South America, a rough calculation is almost the size of the United States. Portuguese is the language used there, while their culture is much influenced by Portugal, Africa, Europe, East Asia and of course the Indian community.
The country has five basic areas that each have a geographical region and cultural diversity. Northeastern northeast heavily influenced by African culture. Meanwhile, the southern and western dayasoutheast is a region which is influenced by immigrants from Europe and Japan, while the indigenous people mostly living in the North and Southwest central west.
But for you true culinary lovers, wherever you go in Brazil is that its beautiful beaches, tropical rain forest or crowded city, one thing is certain, or culinary brazil food was fantastic. With a variety of cultural influence, a variety of culinary Brazil began a simple, charming and combine the flavors of various cultures.
Fejioda considered the national dish of Brazil. Fejioda is a black bean steamed, smoked meat, especially pork and smoked sausage. Usually served with other foods such as orange pieces shredded kale, rice, cassava is watered butter and black pepper sauce and lemon.
If visiting brazil is not possible, you can still enjoy a touch of Brazilian cuisine in your kitchen. Well here are some Brazilian-style food that you can use.
Meat: sausage a la Brazil, a variety of beef, pork tenderloin, chicken thighs and chicken drumstick. Sausage ala Brazil certainly much harder to come as you are able to present his successor spicy beef Sausages.
Fruits: Avocados, Bananas, Coconut, Guava Red, Lime and Pineapple
Seasonings and Spices: pepper, cilantro, coconut oil and pepper
Other Ingredients: Nuts, Cassava and Rice
Well if we look at the ingredients mentioned above, it is similar to food that we usually use. If you want to throw a party you can serve cod Fritters as appetizers, King Prawn and Coconut Stew over rice. Finally you can serve fried bananas with cinnamon. If you have this, you will really feel the touch of Brazilian cuisine in your home.

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Simple, no-effort dishes, with clear uncomplicated flavours are called for after all the rich Christmas feasting. I went looking for a recipe to cook some good Karoo lamb shoulder chops. Grilling would have toughened them, so some slow cooking was required. Revisiting my Marcella Hazan cook books, I found a couple of straightforward recipes that sounded good and put them both together. The result was delicious, an intense flavour that took me straight back to a country restaurant in Italy, where they know how to get the best from their ingredients without over-embellishing them. The meat is browned in oil with garlic and rosemary, half a cup of white wine is poured over, then it is left to cook slowly for an hour and a half. You end up with tender meat and the exquisitely flavoured, reduced juices to drizzle over it. Make some potatoes, cubed and roasted in olive oil to accompany it, some salad and a perfect Sunday lunch fit for a king is yours for very little effort.

Italian Lamb Stew Recipe

Beef Stew

You can use most cuts of lamb for this recipe, from large hunks on the bone, to chops, to boneless cubes for stewing - the only difference is the amount of cooking time needed to make the lamb tender. For large pieces about two hours, smaller pieces 1 - 1 ½ hours should be enough, but check for tenderness - the meat should start coming away from the bone easily.

750g-900g (1 ¾ - 2lb) lamb

4-5 tablespoons vegetable oil

2 cloves of garlic

1 sprig of rosemary or ½ teaspoon dried rosemary

125ml/ ½ cup dry white wine

salt and pepper

Heat the oil in a heavy bottomed pan, to which you have a lid, over a medium-high heat. Put in the lamb, garlic and rosemary and brown the lamb on all sides. (Don't let the garlic darken too much). Once the lamb is nicely browned, add salt and freshly ground pepper then pour over all the wine. Let the wine bubble and turn the meat over in it a couple of times, then turn down the heat and put on the lid. Cook at a gentle simmer for 1-2 hours depending on the size of the meat pieces. Turn the meat once or twice during this time. If all the liquid has evaporated before the end of the cooking time, add two tablespoons of water. Once the lamb feels tender when you pierce it with a fork, take it out on to a warm serving dish. Draw off most of the fat with a spoon. If there is a lot of liquid in the pan, turn up the heat and let it bubble to reduce. If there is hardly any, add a couple of tablespoons of water and scrape up the cooking residue to make a delicious gravy. Pour this over the lamb and serve immediately.

There are lots of variations on this basic recipe. If you ever tire of this simple version, try adding one of the following:

450g/1lb fresh French/green beans topped and tailed and added after the wine has bubbled, before you turn the heat down.
225g/8oz tinned tomatoes with their juice, added after the wine has bubbled, before you turn the heat down.
1 red pepper peeled, de-seeded and cut into thin strips added to the lamb near the end of its cooking time

After the holiday season of too much rich food and complex flavours this was the breath of fresh air I was looking for - simple and straightforward but satisfying. My mouth is still watering at the memory!

Italian Lamb Stew Recipe

Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures, Food and Family and Great Books Reviewed

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In the summertime, I like to use my crock pot (slow cooker) several times a week. One benefit to using your crock pot in the summertime is to save money on air conditioning costs.
Another great benefit is time. As a busy mother and wife, I don't have hours to spend in my kitchen every day making meals for my family.
These days you can make just about anything in your crock pot such as: soups, stews, main dish meats, breads, desserts and vegetable dishes.
Time Saving Tips
The night before, trim fat from meat and cut meat into the desired sized pieces. Brown meat according to the recipe directions. Let cool; cover and refrigerate. Next, peel and chop your vegetables. Cover and keep them in the refrigerator overnight.
Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time. If you have to stir, resume timing when the mixture starts to bubble up again
Country-Style
2 1/2 to 3 lbs. spareribs
1 tsp. salt
1/4 tsp. pepper
1 (1 lb) can sauerkraut, drained
1 apple, cored and diced
1 tbsp. sugar
Cut ribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in a 400 degree oven for 15 minutes, turn and brown on other side for 15 more minutes. Pour off drippings. Spoon sauerkraut into crock pot. Place the apple on top of sauerkraut; sprinkle sugar over the apple, put the ribs on top. Cover and cook on low for 6-8 hours or until meat is tender and done.
Burgundy Beef
4 lbs. beef short ribs
1 lg. tomato, chopped
1 c. beef bouillon
1/4 c. Burgundy wine
1 tbsp. onion, minced
2 tbsp. horseradish
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
2 tbsp. cornstarch
In a large frying pan, brown the ribs and then drain off any excess fat. Put ribs in your crock pot and add in all of the other ingredients except for the cornstarch. Mix well. Cover, cook on low for 6-8 hours. Remove meat from the crock pot. Turn your heat setting up to high. Skim excess fat off the top of the meat broth. Dissolve cornstarch in small amount of cold water, stir into broth. Cook on high setting for 20 minutes, until slightly thickened. Serve broth over meat.
Mexican-Style
3-4 lbs. beef short ribs
1 (10 1/2 ounce) can beef broth
1 pkg. taco seasoning mix
salt and pepper to taste
1/4 c. green pepper, chopped
In a large frying pan, brown the ribs, pour off any excess fat. Mix beef broth with taco seasoning mix. Mix in your green pepper, salt and pepper. Place the ribs in your pot; pour sauce over them. Cover, cook on low for 6-8 hours.
Chinese-Style
1/4 c. soy sauce
1/4 c. orange marmalade
2 tbsp. ketchup
1 clove garlic, crushed
3-4 lbs. spare ribs
Combine soy sauce, marmalade, ketchup and garlic in a medium-sized bowl. Brush on both sides of ribs. Place meat in crock pot. Pour remaining sauce over ribs. Cover, cook on low for 8-10 hours.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

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If there's one thing that I absolutely detest, it's using cream of anything soup in my crockpot. Like you, I've searched the internet to find new and different crockpot beef recipes. When I find one that looks interesting, I click on it and these are the instructions that I hate to see. "Next add one can of cream of mushroom soup". That's not interesting and it's not good! So I've looked high and low for recipes that don't use canned soup, ever. I've found several that my family and I like. I'm going to share two with you now.

Crock Pot Beef Ragout

Beef Stew

1 1/2 to 2 pounds lean beef stew meat

1 tablespoon oil 1 to 2 medium onions, coarsely chopped

2 to 3 tomatoes, chopped

1 cup baby carrots

3 cloves garlic, minced

2 tablespoons quick-cooking tapioca

1 cup beef broth 1/4 cup dry red wine or beef broth

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 small zucchini, halved and sliced

1/4-inch thick Brown beef in oil in heavy skillet.

Drain and place in crockpot. Mix in onion, tomatoes, carrots, garlic and tapioca. Next, mix remaining ingredients (excluding zucchini) in a bowl and pour into slow cooker. Cook on LOW 8-10 hours. Add zucchini about 45 minutes before serving. Serve over rice or pasta.

Crock Pot Asian Flank Steak

2 pounds flank steak, sliced into 6 thin slices

2 tablespoons oil, to brown flank steak

6 slices pineapple rings in juice, reserve 1/2 cup of juice

2 tablespoons soy sauce

1 teaspoon ginger, grated

1 tablespoon sherry

2 tablespoons brown sugar

1 teaspoon Worcestershire Sauce

kosher salt and freshly ground pepper to taste

Slice flank steak into 6 thin slices. It can help to roll it, tie it and then cut it with a very sharp knife. In a heavy skillet, brown the flank steak in oil until it's brown on all sides. Place steak into slow cooker. Top with pineapple rings. In a mixing bowl, combine the remaining ingredients. Mix well and then pour over flank steak. Cover and cook on LOW for 8-9 hours. You can cook on HIGH for 5-6 hours, but it won't be as tender. I serve this with rice and steamed broccoli. Enjoy!

Terrific Crock Pot Beef - Never Use Cream of Mushroom Soup in Your Crock Pot Again

Stop searching the internet for good crock pot beef recipes. Just visit my site at Terrific Crock Pot Beef Recipes. You'll find some great recipes there, like Crock Pot Lasagna, but you won't find any recipes using a can of soup!

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Several generations ago the Skalli family was making wine in Algeria, which was then a major wine-producing nation, one supplying France with much of its table wine. Conditions changed and the family left for France after Algerian independence. In the late 1970s Robert Skalli studied winemaking in California. He returned to France with the idea of making varietal wines, those based on a single grape rather than a blend. Skalli was among those who revolutionized the wine industry in the Languedoc-Roussillon region of south central France, bordering the Mediterranean; the highest-volume wine producing region in the country.



Levi Reiss authored or co-authored ten books on computers and the Internet, but really prefers drink fine German, Italian, or other wine. He teaches various computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his wine, nutrition, and health website www.wineinyourdiet.com .

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Fish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of how chicken and beef tend to dominate the menus at Mexican restaurants. Fish and seafood is popular in Mexico though, especially in areas situated along the coastline.

If you have spent a vacation in Mexico, you will probably have been staying at one of the coastal resorts and perhaps you were lucky enough to sample at least one seafood dish during your stay.

Beef Stew

How To Make Mexican Fish Dishes

Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews, or soup recipes. It can be used to make salads or side dishes and you can also make appetizers with it.

Ceviche is a raw fish dish, in which the filets are chopped and marinated with citrus juice. The citrus juice cooks the flesh of the seafood and the finished dish is really delicious. Cod is another popular ingredient in this cuisine and it is versatile enough to use in a wide range of dishes.

Alternatives To Cod

The mild flavor of cod makes it suitable for making authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod does have a pleasing texture which suits south of the border dishes very nicely.

The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice your Mexican cod stew up a little.

The fact that it is made in the microwave means the cooking time is very short, which is great if you are hungry and do not want to wait too long for your food to cook.

What You Need:

• 3/4 cup frozen corn kernels
• 1 lb red new potatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 thinly sliced shallots
• 1/4 cup chopped, fresh cilantro
• 1 lb skinless cod filet, in 1 1/2 inch pieces
• 14 1/2 oz canned diced tomatoes, drained
• Salt and black pepper

How To Make It:

Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.

Scrub the red potatoes and slice them thinly. Mix them with the oil and shallots in a two quart bowl. Cover the bowl with a lid and microwave for six minutes on high.

Arrange the cod in one layer around the dish, on top of the potatoes. Sprinkle some salt and pepper on top.

Spoon the tomato and corn mixture in the middle and cook in the microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine the flavors and garnish with cilantro leaves.

Mexican Fish Recipes - How To Make Mexican Cod Stew

Fish is a nice ingredient to use if you enjoy preparing Mexican food. Whether you choose seafood such as shrimp or crab, or fish like cod, red snapper or another variety, you will find plenty of easy Mexican recipes to choose from, most of which are nutritious as well as highly flavorful.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Hungary is home to an interesting and in some ways exotic cuisine, especially if you compare it the cuisine of some of the country's neighbors in central Europe.  One of the main exotic elements of Hungarian food is that dishes are often flavored with paprika - according to some, this spice was first introduced to Hungary by the Ottoman Turks when they invaded the country in 1526.  Hungarian ingredients often include eggs, sour cream, and beef (there is a strong cattle-herding tradition associated with the Hungarian plain). Since Hungary has no sea coast, seafood is not commonly eaten, however, there are dishes that make use of river fish such as carp, catfish, perch and pike.

By S. Tanna. Discover how to prepare the treasures of Hungarian cooking at http://www.downloadfocus.com/cat_recipes_hungarian.php

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You know what I am thinking of right now? A big pot of vegetable beef stew, chuck full of potatoes and carrots, celery and onion, salt and pepper, and choice chunks of beef all simmering in beef gravy. Am I making you hungry? Each ingredient adds something special to the pot, and when you stir it all together, the aroma is oh, so pleasing to the senses.

Believe it or not, a pot of stew reminds me of teamwork. Like the stew's ingredients, individuals come together to do something that is bigger than any one person can do all alone. The blending of ingredients each person has to offer-skills, talents, energy, wisdom, thought, focus, humor, and determination-to gain a desired result, makes the sum of the whole so much greater than the individual parts. The synergy that is present when people team up to meet a common goal or objective can be downright delectable! What could be more satisfying than working with others, unless of course, it is enjoying the results of teamwork?

Beef Stew

I have to admit I do love to see the results of teamwork about as much as I love eating a good bowl of beef stew. I relish seeing the results of family members working together on spring-cleaning projects, or citizens coming together to make our community a better place to live. I enjoy observing the benefits that come from teamwork in action in business and industry, in the church community, and all around me.

Teamwork means less stress for everyone, greater results as well as more efficient utilization of time and resources, and the greater reward of tapping each other's creative potential. So, are you enjoying the benefits of teamwork in your life? Have you thought about all the ways working with others could spice up your life? What flavorings can you contribute to the stew?

Go ahead. Jump into the pot and begin to savor the richness of being a part of a team.

©2005 Professional Development Systems All Rights Reserved

Teamwork-Put It All Together And Get Results!

Robert Prentice of Professional Developments Systems has spent the last twenty years bringing inspiration and motivation to business owners as well as their employees. For more information visit his website at http://www.mrattitudespeaks.com

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Cooking for your family can be a very enjoyable experience, especially if you've got the right equipment and kitchen setup to make the job go smoothly and without any issues.  When preparing a meal using your slow cooker, it's important to keep in mind the size of the meal and whether or not you have the right size slow cooker for the job.  

For information on the slow cooker cookbook and other great products, visit SlowCookerCookbookPlus.com

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In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) made a beef stew similar to this carne guisada (literally means "meat in gravy"). The only difference was that the word "carne" (meat) was not included in the name or very often, nor was it found in the pot either.

Carne guisada has some similarities to chili. The biggest difference is that the meat is the star in the guisada, while the chile peppers, and their combinations, are emphasized in chili.

Beef Stew

This simple beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of either method should be a very thick stew, without much liquid.

Carne guidada can be served in a bowl by itself, or used as a filling for soft tacos, inside either corn or flour tortillas. It is considered one of the "comfort foods" of Texas and Tex-Mex cooking, and remains a favorite of these cuisines today.

Ingredients:

1 1/2 pounds beef chuck roast, cut in bite-size pieces

2 tablespoons all-purpose flour

1 vegetable tablespoon oil

1 medium onion, chopped

3 celery stalks, chopped

2 fresh jalapenos, minced

1 1/2 cups unsalted beef stock

1 tablespoon tomato paste

2 teaspoons ground cumin

1/2 teaspoon good chile powder

Directions:

Preheat the oven to 350 degrees F. Lightly dust the meat pieces with the flour. Heat the oil over high heat, in a Dutch oven or large skillet. Brown the flour-dusted meat quickly. Add all remaining ingredients, and simmer on the stove for about five minutes.

Cover the Dutch oven or skillet, and place it in the oven. Bake for about 2 hours. By this time the meat should fall apart at the touch. Serve immediately.

Carne Guisada (Beef Stew) - One of the Original Texas and Tex-Mex Comfort Foods

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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Looking for some quick and easy soup recipes for dinner? You can find some great ideas right in your refrigerator.
Cutting down the food bill has become an important task for many families today. With the economic downturn, many families are dealing with lower incomes and higher bills. Finding ways you can save some money, especially on the grocery bill, can really help during tough times. More than likely, you throw out leftovers from your refrigerator on a regular basis. What you may not realize is that all those bits and pieces you are throwing away can really add up. Instead of dumping food into the trash can, it's a good idea to learn how you can use all those leftovers. In fact, you'll find that leftovers can be used in many ways to create an easy dinner for the family. This means you'll be wasting less and making the most of your grocery budget.
One of the easiest meals that you can make using leftovers is a nice soup or stew. By saving up leftovers through the week or even for a couple weeks, you can save up enough to make a tasty soup that everyone will enjoy. To get started, you need to start saving those leftovers. When you have leftover vegetables, add them to a container or freezer bag that you keep in the freezer, it's a good idea to keep leftover meat as well.
When you're ready to start creating the soup for a nice leftover inspired dinner, you'll want to start by looking for some meat. While vegetarian soups are wonderful too, it's often nice to have some meat in a stew. Leftover chicken, pork, or beef can all be used to start your soup. If you had any gravy or meat juice left with the leftover meat, make sure you use that in the soup as well. It will help to add some flavor to the recipe.
Now you're ready to start adding some vegetables to your leftover soup. If you've been saving vegetables in the freezer, it's time to get those out. Maybe you have some other vegetables in the refrigerator that need used up. Bring out those veggies as well. If you have fresh vegetables that are close to going bad, cut them up and add to your soup too.
Once you have everything out that is available to use in the soup, it's time to start putting together your soup. Go ahead and cut up or shred the meat that you have. It's nice to have 1-2 cups of meat to add to the soup. You'll need 1-2 cups of sautéed veggies like celery, garlic, and veggies as well. Just make sure that they are cut small. Going with a couple cups of other vegetables like carrots, potatoes, beans, and corn is a great idea as well.
To get started making the soup, you'll want to add about a tablespoon of olive oil to a large soup pot. Allow the oil to heat up and then sauté the vegetables like onions, garlic, and celery if you have those vegetables.
Next, you'll want to add in some water or some stock to the pot. You'll need about two cups of the liquid. Now it's time to add the meat to the pot and start increasing the heat until you have the liquid boiling in the pot. Once you have the liquid at a nice boil, you can add some tomatoes and other vegetables. Now you can allow the pot to simmer for awhile. If you want, add in some basic seasonings to the soup, such as oregano, basil, bay leaf, white pepper, black pepper, salt, or parsley. A little chili powder can add a bit of kick to the soup if you like it spicy.

Don Abson shares more easy soup recipes and more easy recipes to meet your special diet needs at Easy-Special-Health-Recipes.com

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Mexicans who owned and worked on cattle ranches would use any available part of the cow, including the udders, to make a rich, hearty stew. The following recipe is a little more selective about which beef cuts it incorporates but the stew is not so different from the old fashioned kind.

This easy, one-pot meal is similar to the dinners which the hard-working cowboys would make over their campfire at the end of a long working day. They did not have access to a lot of different ingredients or to a selection of pots, pans and fancy cooking utensils, which meant they usually just cooked simple meals for themselves.

Beef Stew

A simple one-pot meal can have just as much flavor as something that is time-consuming and fiddly to make and this Mexican stew recipe is perfect for a chilly fall or winter evening. Serve it alone or with cornbread for soaking up the wonderful juices. You can either buy cornbread or make your own. This dish contains both rice and noodles though so leave out the cornbread if you do not want additional starch.

This cowboy stew will serve ten people and it is just as good at satisfying a hungry family as a hungry bunch of cowboys. As usual with Mexican recipes, you can add more or less chili, depending on your taste. If you are making this for kids you might want to leave out the chilies or only use a tiny amount.

This is an economical recipe to make. Not only is beef chuck cheap to buy but the rice and noodles make this stew filling yet cost little. Also, the spinach, onion, cilantro, chayotes and squash or zucchini add color and vitamins to every mouthful. This is a nutritious meal which you will want to make time and time again.

What You Need:

3 1/2 lbs beef chuck, in 1 inch cubes
1 cup rice
1 lb crookneck squash or zucchini, in cubes
4 oz thin noodles
3 tablespoons achiote paste
1 cup warm water
1 lb chayotes, in cubes
1 chopped bunch spinach
5 big chilies in vinaigrette
1 chopped bunch cilantro
1 chopped white onion
Beef bouillon powder or salt, to taste

How To Make It:

Put the meat in a big pot and add two and a half quarts of water to cover it. Bring it to a boil and skim off any foam that you see on top. Dissolve the achiote in the warm water and add it to the pot. Cook the beef until it is tender, and then add the noodles, vegetables, and rice.

Cook the stew for twenty minutes more or until the rice is cooked. Arrange the cilantro, onions, and chilies on a plate so that people will be able to add their own condiments. Taste the stew and add some beef bouillon powder or salt if needed. Serve it in deep bowls or ladle some of the beef into the bowls, followed by the vegetables, the starches, and finally the wonderful broth.

How To Make A Mexican Cowboy Stew

So many Mexican food recipes are simple enough to recreate yourself at home and all you need are meat, vegetables and some Mexican seasonings to make one-pot dishes which are bursting with flavor. Why not delve into the delicious world of easy Mexican recipes today?

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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If you want to end up eating a great steak, there is no other way to do it than by starting with one that is already great. Unfortunately, it can be rather difficult to determine whether or not a steak at the market is of high quality. There are plenty to choose from, but if you do not know what you are looking for, finding the best one will be pretty tricky. Here are a few things to look for when you go steak shopping that will help you get a better result.

Step one is paying attention to what grade the meat is. Generally, grading is done by a third party organization, or an agency like the USDA, and is determined by how old the animal is and how well marbled the fat is. The carcass is graded on its own, so there is a certain amount of variation between the cuts when you get them. Major US grades are prime, choice, and select, among consumers, with prime being the highest quality and select the lowest quality.

Other grades exist, but they are sold mostly to commercial users. It can be pretty hard to find prime beef, so most of us will be eating choice steaks. Try some choice and some select steaks and see if you can taste the difference between the two grades.

Marbling is a factor traditionally used to determine the quality of a steak. Leaner meat will have little fat and be more tender, but much less flavorful. Streaks of fat generally produce steaks that have more taste to them. However, many people are discovering that other factors influence taste as much or more than marbling. For instance, raising the cattle on grass instead of grain, and finishing them on grass alone, or a mixture of grass and grain seems to result in a steak with more taste, even though it has less attractive marbling. You may have to try a few different kinds to discover what the best option is.

There are multiple different cuts of meat out there, and some of them make better steaks than others. There are three main sections for steak - the rib, short loin, and tenderloin. They are going to cook up differently, depending on what area of the animal they come from. The rib, for instance, is the least tender, and you will need to cook it longer and with more attention to tenderizing than you would when deciding how to cook a New York strip steak.

The short loin produces familiar high quality steaks, including T-bone, Porterhouse, top loin, and tenderloin. Sirloin is responsible for classic sirloning steaks and the top sirloin. You may also see round, chuck, and flank meat described as steak, but you will probably want to cook them as stew, not as a steak, due to their toughness. Pick the best steak to begin with, then find a method of cooking that suits. In the end, you will be much happier with the results you get. No marinade, no matter how good, will fix a bad steak, but a good one will make a great steak the best one possible.



Looking for quality steak recipes and tips that will improve an already great steak? When you need to know how to cook a New York strip steak, you want to find out all the secrets to produce a great steak. But where do you get this information? These secrets can be found at http://www.EasySteakMarinades.net/ for advice, informative articles, and terrific recipes that you will love.

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Indonesian soups are often served with rice and they are quite different to other types of Asian soup. Indonesian soup recipes are aromatic and often contain flavors like candlenuts, galangal, lemongrass, and chilies. Some Indonesian soups contain ingredients you can only get in Indonesia but there are lots of Asian stores where you can pick up these spices or similar ones.

Beef, chicken, tofu, vegetables, and more can all feature in Indonesian soup recipes and, contrary to popular belief, not all Indonesian soups are hot and spicy, although some certainly are. Meatball soup is popular in Indonesia and is often served with noodles, tofu and eggs, as well as vegetables.

Beef Stew

Popular condiments, which are served with these soups, include lime wedges, hardboiled egg slices, fried peanuts, green onion, fried garlic, fried coconut flakes, and slices of chilies.

You might like to saute some coconut flakes and peanuts in a non-stick skillet until they are fragrant and golden brown. Keep this mixture in a covered container in the refrigerator for up to a couple of months, sprinkling it over any Asian recipes you make. This mixture is delicious with curries as well as soup recipes.

What is Indonesian Chicken Soup Like?

If you like to make chicken soup recipes, you might wonder what Indonesian chicken soup is like. Actually, it is really flavorful and is often served with rice, noodles, and potato croquettes to make it satisfying.

Lime, shallots, garlic, ginger, lemongrass, galangal, and turmeric are popular ingredients in Indonesian chicken soup, although the recipes do vary. Some soups contain coconut milk, to sweeten them and add a luxurious creaminess.

Recipe for Indonesian Beef Soup

This delicious beef soup recipe originated from Madura, which is the largest island in East Java. This soup is great for lunch or dinner and serving it with rice makes it satisfying and filling.

What you will need:

• 1/2 lb beef
• 2 chopped stalks celery
• 1 chopped green onion
• 1 cube beef bouillon
• 2 sliced hard boiled eggs
• 1 1/2 pints water
• 1 tablespoon vegetable oil
• 2 sliced, fried cloves garlic
• 1 lime
• Fried shallots, for garnish
• Salt, to taste
• White sugar, to taste

For the spice paste:

• 2 tablespoons turmeric
• 5 shallots
• 3 cloves garlic
• 2 inches fresh ginger
• 4 almonds or 3 candlenuts

How to make it:

Simmer the piece of beef in the water for twenty minutes. You might need more water. Slice the beef up and return it to the water. Heat the oil in a wok over a moderate heat, then stir fry the paste ingredients for a couple of minutes or until fragrant.

Put the beef bouillon and fried paste into the water, along with some sugar and salt to taste. Cook the soup, covered, over a moderate heat until the beef is tender, adding more water if required. Crush the fried garlic and add it, with the green onion and celery. Serve the soup hot with rice, slices of lime, fried shallots, and egg slices.

A Look at the Tastiest Indonesian Soup Recipes

If you are looking for something easy yet delicious, what about making an interesting chicken soup recipe such as a chicken tortilla soup recipe or a spicy chicken soup recipe? Soup is warming, soothing and packed with flavor.

Look for Our Heart Health Recipes at ChickenNoodleSoups.com

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Egypt is probably the world's oldest civilization having emerged from the Nile Valley around 3,100 years ago, historically.  Egypt is probably one of the oldest vacation spots. Early Greeks, Romans and others went there just for fun, and to see the wonders of some of mankind's earliest triumphs, but Egypt is much more than Pyramids and monuments. It is also Red Sea scuba diving, hot night spots, luxury hotels and five star restaurants. It is romantic cruises down the Nile on festive river boats, a night at the grand opera and it is a cultural experience like none you have ever experienced. Egypt is a land bustling with life, sound, visual beauty and excitement. More than anything else, we want you to think of Egypt as fun. For thousands of years, it has been the playground of emperors and kings, and we hope you will take the time to find out what is the reason behind.

The full information can be found here:

Facts & Information About Egypt

Contact us:

ETL Egypt Travel Link

www.etltravel.com

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Mexicans enjoy cooking lamb or chicken over the barbacoa (fire pit) during the main holidays and lamb is also used in some other traditional Mexican recipes. You can use it in place of beef or chicken to make tacos or fajitas, perhaps substituting the cilantro for fresh mint, since lamb and mint are so good together.

This meat also cooks well in crockpot recipes so, if you fancy making something in the slow cooker, choose an economical cut and then slow cook it in there with your other favorite Mexican ingredients until it is tender and delicious.

Beef Stew

Lamb is versatile and there are also plenty of different cuts to choose from, including big ones like the leg or shoulder, medium cuts like the neck fillet or smaller ones like individual cutlets and chops.

You do not have to construct a fire pit and roast a whole sheep, like some Mexicans do during the holiday season but, if you enjoy the flavor of this meat, using the neck fillet to make a stew will show you just how good it is when combined with typical south of the border ingredients.

If you want to use this ingredient to make your own Mexican food, why not try the following recipe? It is not difficult to follow and the resulting meal will feed six people. You can either serve it as a complete meal or serve tortillas on the side. Why not mix it up a bit by serving French fries or your favorite rice or potato side dish?

What You Need:

• 2 lbs lamb neck fillet
• 2 crushed garlic cloves
• 2 tablespoons sunflower oil
• 2 tablespoons all-purpose flour
• 1 sliced onion
• 14 1/2 oz can chopped tomatoes
• 5 oz white wine
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 3/4 lbs canned cannellini beans or black-eyed beans, drained and rinsed
• 2 tablespoons tomato paste
• 4 tablespoons mango chutney
• Salt and black pepper
• 1/2 cup Greek yogurt, seasoned with salt, pepper and 2 tablespoons of chopped cilantro, to serve
• 6 portions cooked rice, to serve
• Fresh mint or cilantro, for garnish

How To Make It:

Remove the excess fat from the meat, and then chop it into big cubes. Heat a big, heavy pan and brown the lamb in batches. Transfer it to a plate. Turn the heat down, then add the oil, onion, and garlic to the pan, and saute for three minutes.

Add the cumin, coriander, and flour and cook for a couple of minutes, stirring all the time. Add the canned tomatoes, tomato paste, and wine and return the lamb to the pan. Stir well and bring the mixture to a boil. Season to taste, then cover and cook for one and a half to two hours.

Stir in the mango chutney and beans ten minutes before the end of the cooking time. Serve this Mexican stew recipe with the seasoned yogurt and garnished with fresh herb sprigs.

How To Make Mexican Lamb Stew

Lamb might not feature in many Mexican food recipes but it is an option if you fancy a change from beef or chicken. There are lots of easy Mexican recipes featuring meat that even total beginners in the kitchen will be able to prepare.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Being health conscious seems to be part of everyone’s lifestyle today. Here are a few helpful tips taken from the Good Cooking Central website that you can use as a guide for more tasteful and healthful eating:





• ALTERNATIVES TO COOKING WITH BUTTER:





When browning or sautéing onions, hamburger, etc., replace the butter by spraying your skillet with non-stick spray or use chicken or beef broth instead.





When baking, use reduced-calorie margarine instead of butter (but note that the texture may not always come out the same). Non-fat margarines currently on the market do not tend bake well.





Cutting butter in some of your recipes can cut a lot of the calories making it a diet-friendly option.





• CUTTING FAT WITH APPLESAUCE:





To reduce the fat content in your baking recipes, substitute applesauce for half of the amount of vegetable oil called for in the recipe. Using all applesauce produces a low-calorie, moist product.





• TO CUT CALORIES:





To cut calories when making stir-frys and stews that contain both vegetables and meat reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3.





• USE THE RIGHT EQUIPMENT





Eating healthy doesn’t have to taste bland or bad. Using the right equipment can make a world of difference in the healthy dishes you prepare. For example, using a simple grill pan provides you with a lot of flexibility in your meals. You can grill everything from fruits and vegetables to meats, while the fat just drips away.





• CUTTING FAT FROM A BROWNIE RECIPE





To cut fat from a brownie recipe, you may cut the butter back from 8 TBSP. to 3 TBSP. and add 5 TBSP. of fat-free sour cream to the batter to make up the difference.





• CUTTING OIL FROM A CAKE MIX RECIPE





When making up a cake from a cake mix, do not add the ½ cup of oil the recipe calls for. Instead add ½ cup of unsweetened applesauce to the batter for a moist healthier cake.





• USE EGG BEATERS





Substitute Egg Beaters for half of the eggs in mostly egg dishes (use 1/4 cup of Egg Beaters substitute per egg).





• IT’S O.K. TO USE LESS





Use less oil or butter for frying than the recipe calls for. Using about a tsp. of olive or canola oil can usually suffice. Using olive or canola oil instead of fat, butter or shortening for most recipes is a healthier choice.





• USE RUBS OR MARINADES - GRILL FOODS TO ADD FLAVOUR.





1. Rubs are dry spice blends and usually include both salt and sugar. They are rubbed directly on and into the meat before cooking. They add a mild flavour, but if you add the rub a day or so in advance the flavour of the spices will penetrate more into the meat.





2. Marinades are liquid and can be made from a variety of ingredients, but most importantly include something acidic (like lemon or lime juice, vinegar, yoghurt or fruit like papayas, pineapple or kiwis). This adds enzymes to the meat which tenderize it. Use caution in the amount of time you marinade meat to avoid the meat becoming “mushy”. A general rule is, for seafood as little as 15 minutes, 4-6 hours for thin cuts of meat and up to 12 hours for larger cuts.





3. Use a re-sealable plastic bag to marinate meats. Add the marinade and meat into the bag, seal, and shake or mush together to combine. Then let sit in the fridge for the required amount of time.





4. Never re-use marinades. If you wish to make a sauce or gravy from the marinade the meat has been in, boil the marinade for at least two minutes.





5. Brush the extra marinade onto the meat before grilling for extra flavour. Use it like a barbeque sauce, but be sure to let it cook through





If you would like to read more tips and hints, and get great recipes too, visit the Good Cooking Central website.

Denny Phillips has created several articles inspired by her love of cooking, travelling and art. Read other articles by Denny on her websites: www.goodcookingcentral.com and www.vacationtravelquest.com

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If you enjoy the sweet and savory flavor of Hungarian style beef stew, you can learn how to make it, since making this type of homemade stew is much easier than you may think it will be. You can make this homemade stew to serve with many different things. For instance, you can make some really good homemade biscuits to go along with the stew. You might also want to serve it with rice or pasta noodles.

You can use chuck beef and then cut the meat into bite size cubes or you might want to choose to use beef stew meat that is already cut into bite size pieces for making stews. You can make this recipe just as it is here or you can adapt the recipe to suit the cravings of you and your family by adding or substituting different types of vegetables or even the spices while making this dish. It really just all depends on what you and your family enjoys eating.

Beef Stew

Recipe for Hungarian Style Beef Stew

What You Need

• ¼ cup vegetable oil
• 2 medium chopped onions
• 1 ½ pounds cubed chuck beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 Tablespoon paprika
• ½ teaspoon crumbled dry marjoram
• ½ teaspoon caraway seeds in cheesecloth or strainer
• 2 chopped carrots
• 2 chopped celery stalks
• 1 chopped green bell pepper
• 2 diced tomatoes
• ½ cup water
• 1 or 2 cubes beef bouillon
• ¾ cup sour cream

How to Make It

Rinse and then dry the vegetables. Chop the carrots and celery into 2 inch bite size pieces and the green bell peppers into 1 inch bite size pieces. Set aside separately until needed.

Add the vegetable oil into a large skillet or saucepan over a medium heat setting. Add the chopped onions and saute until they are tender and golden in coloring. Add the cubed chuck beef, salt, pepper, paprika, crumbled dry marjoram, the caraway seeds in cheesecloth or strainer, chopped carrots, chopped celery stalks, chopped green bell pepper, and diced tomatoes. Stir to combine well and then add the ½ cup water.

Cover with lid and then reduce the heat to the lowest setting. Simmer for about 1 hour while occasionally stirring. Add the cubes of beef bouillon to add more flavors to the stew if needed after tasting. Cook on low setting for about 2 hours while occasionally stirring to prevent sticking and burning of the ingredients.

After cooking until done, you can serve this delicious Hungarian style beef stew over a bed of pasta noodles or with some delicious hot buttered mashed potatoes or cubes of cooked potatoes. Then again, you might like to make this stew to serve with white rice or even wild rice. Regardless of what else you may want to serve with it. Top the finished dish with the sour cream before serving to family and friends.

Making a Delicious Hungarian Style Beef Stew Recipe May Be Easier Than You Think

You might like making and serving the mouthwatering beef stew recipe. Then again, maybe you are in the mood for making and serving some delicious venison stew recipes. We have so many more to share with you. Be sure to visit us on our website today to find them.

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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On those hot summer days where the outside temperatures are 80+ degrees, the last thing I want to do is use my kitchen oven. One way you can still serve hot cooked dinners to your family is by using stove-top recipes.
All of these recipes take less than 45 minutes from start to finish. The first two utilize lean ground beef and the third one uses beef strips. You could serve the main dish with a healthy fresh garden salad to make a full meal.
Beef Stroganoff
2 lbs. lean ground beef
2/3 cup water
1 can cream of chicken soup
1 envelope onion soup mix
1 cup sour cream
2 tablespoons flour
cooked pasta noodles
In a large skillet, brown the ground beef, drain grease. Stir in the water and soups. Reduce heat to low. In a small bowl combine sour cream and flour until blended, add to meat. Cook on low stirring often until sauce thickens. Serve over cooked pasta noodles.
Optional: If you don't have any pasta on hand, you can serve it with cooked rice.
Hamburger and Chili Macaroni
1 lb. lean ground beef
6 oz. can tomato paste
3 1/4 cups hot water
1 cup onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic salt
2 cups uncooked elbow macaroni
In a large skillet, brown the ground beef and onions; drain grease. Stir in the tomato paste, water and seasonings. Bring to a boil, reduce heat. Stir in macaroni, cover and simmer for 20 minutes.
Pepper Steak with Rice
2 green peppers, cut into strips
1 can stewed tomatoes
1/2 stick of butter
1 lb. round beef steak
1/2 cup soy sauce
1 tsp. sugar
1 clove garlic, minced
pinch of salt and pepper
2 tablespoons cornstarch
2 tablespoons water
cooked rice
Trim fat and cut round steak into thin strips. In a large skillet, melt the butter. Add garlic, salt and pepper. Add beef strips and brown on all sides. Turn heat to medium-high, add sugar and soy sauce, cover and cook for 3 minutes. Add green peppers and tomatoes. Cover and cook for 5 minutes. Mix cornstarch with water and add to skillet. Simmer for 2 minutes or until thickened. Serve over cooked rice.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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Most people will not attempt seafood in the crockpot because it is so delicate. Overcooking is the worst thing you can do to seafood. However, there is no reason to keep seafood away from your crockpot. This delicious recipe for Seafood Cioppino, or Fisherman's Stew, is a great seafood dish to make on a cold winter's night. All the ingredients except for the seafood simmer gently all day long. You just add the seafood a little while before you want to eat. What better way to use your crockpot and still eat seafood?

This method for fisherman's stew lets all the flavors combine together into a fantastic dish that you can enjoy sitting in front of the fire with someone you love. Serve it up with a glass of wine and some crusty bread and you will be ready to withstand any winter storm. This hearty stew is full of nutrition and comfort. If you are lucky enough to live on the coast, make sure you pick up the catch of the day before you head home so you can add it to your cioppino. There is nothing like fresh seafood.

Beef Stew

You can choose any type of seafood, do not feel constrained by the recipe. If you can get seasonal fresh crab, add it. Lobster, too. Clams, mussels, shrimp, fish, squid, scallops; you name it. This stew can handle them all. Cioppino is a rustic stew that originated in San Francisco in the late 1800s that is a combination between Italian stews and the local cuisine. You can also choose to serve it over pasta if you want a more substantial dish. Spaghetti, linguine, or other long noodle is perfect. If you choose to do so, you may want to provide extra napkins or even bibs so the tomato sauce does not end up on your guests' clothing.

Recipe for Seafood Cioppino

This delicious stew is perfect for a cold night.

What You Need

• 1 (28 ounces) can crushed tomatoes with juice
• 1 (8 ounces) can tomato sauce
• 1/2 cup onion, chopped
• 1 cup dry white wine
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1 green pepper, chopped
• 1 hot pepper, chopped (optional)
• Salt and pepper to taste
• 1 teaspoon thyme
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Water, if desired to thin the stew
• 1 sea bass, cod or other whitefish fillet, deboned and cubed
• 1 dozen prawns
• 1 dozen scallops
• 1 dozen mussels
• 1 dozen clams

How to Make It

Place the tomatoes, sauce, onion, wine, olive oil, parsley, peppers, thyme, basil, oregano, paprika, cayenne and salt and pepper into the crockpot and mix. Cover and cook on Low for 6 to 8 hours.

Half an hour before serving, add the fish, prawns, scallops, mussels, and clams. Turn the setting to High and stir gently occasionally during the remainder of the cooking time.

Serve with crusty bread for dipping.

Note: You can use whatever types of seafood are available to you.

How to Make Crockpot Fisherman's Stew

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Keep all your best crockpot recipes at hand so you can easily find a dish to make. It is a good idea to keep several easy crockpot recipes along with your favorites so you do not have to do a lot of prep before cooking on busy days.

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

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This article treats one of the signs of November; the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. This wine is released for sale just after the stroke of midnight on the third Thursday in November. During the next 24 hours over one million cases will be sold. Millions of additional cases will be sold before the season's end. Red Beaujolais (Nouveau or not) means the Gamay grape, a variety that was forbidden in neighboring Burgundy way back in 1395. This wine comes from specially designated areas (villages) in the Beaujolais region of southeastern France and like all Beaujolais wine comes from hand-picked grapes.

Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers fine Italian or other wine, with good food and company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. His Italian travel website is www.travelitalytravel.com .

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One of the best fish stew recipes I learned is this one which is an easy dish to make with fantastic taste with only a few ingredients. The clam juice is what gives this recipe the tasty results. Easy to prepare and works best with Tilapia Fish, I am pretty sure you will find this absolutely delicious!

Ingredients
6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
2 tsp of tomato paste.
8 oz of clam juice
2/3 cup dry white wine
1 1/2 lb Tilapia Fish fillets cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
Salt

Beef Stew

Method

1 Heat olive oil in heavy large pot over medium-high heat. Add chopped onion and garlic and saute for 4 minutes and you can also add some celery and mushroom at this point for added flavor. Add parsley and stir for 2 minutes. Add tomato and tomato paste and let cook for 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until the Tilapia fish is cooked through, that should be less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

This fish stew goes well with fresh bread and i should say it's the prefect meal to compliment it. Preparing it with salad is also a great tasty idea. You can also be a little creative over this fish stew recipes as you can do things a little differently as you prefer such as increasing the amount of tomato paste. Or you can forgo the salt and substitute the clam juice with white wine for those with allergies to it, it will do but not as tasty. Or skip the tilapia fish altogether and substitute with 1 1/2 lbs of shrimp and scallops.

Recipes - Tilapia Fish Stew

Quick and Easy Tilapia Fish Recipes has the most comprehensive collection of recipes you want handy when cooking the Tilapia Fish. And for a delicios fish stew check out Quick and Easy Recipes | Tilapia Fish Stew

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Planning a baby shower? You have got all the details taken care of by now, or have you?

What are you feeding your guests?

No doubt, you could cater the food and be done with it. That would cost quite a bit of money on all the caterer's service. That would eat into your baby shower budget. Why not use that money on personal gifts for your guests instead. Besides, home cooked food is better and cheaper than anything mass produced right?

You could always make it a pot luck. Each guest could bring his or her culinary speciality. But some people might not like it, or they may not have the time to spare.

Or you could go the extra mile and prepare the feast yourself. It is cheaper than catering. You get to show off your culinary skills (even if you think you don't have any) and present your guests food you prepared yourself (which by the way, will be scrumptious. Just see the recipes below).

Short of time? Prepare a quick and scrumptious meal at home that should tickle their tastebuds and fill their stomachs, to some extent, that is.

Here are 5 relatively easy items you could include in your party spread.

1. Chicken Wings.

The trick is to marinade them overnight. Put the wings in a large bowl and cover them with marinade. You could buy bottles of marinade from the supermarket, or you could make your own with a family recipe from grandma or mom. Either way, seal the bowl and put it in the fridge overnight to let the marinade seep in. Then bake or grill the wings. (about an hour or less)

One of my favorites is very oriental. For 1 kg wings, mix 4 tablepoons light soya sauce mixed with 1 tablepoon of sugar, 1 tablespoon oyster sauce and 1 small piece of crushed ginger in a bowl. Then add the wings and leave to marinade.

2. Pizza Sandwich Fingers

This is my favorite buffet recipe for when I have to prepare a feast for a large group of people in a hurry. These colorful slices taste as good as they look. They make great buffet additions.

Take a loaf of bread (or two or as many as you need to feed your guests.)

Remove the edges.

Cut each slice of bread into 4 strips.

Put coarsely chopped, bite sized pieces of salami, green capsicum, button mushrooms and tomatos on each strip. Then sprinkle cheddar cheese and morazella cheese over the ingredients. Grill in a toaster oven. The effect is a spread of green (capsicum) / red (tomato) / yellow (cheese) open sandwiches that add to the festive mood.

3. Tuna On A Ritz

Get a box of Ritz biscuits or salted crackers.

Mix a can of tuna with a can of cream of mushroom soup. Then spoon half a teaspoon of this mixture onto each biscuit. (I learnt this from my old friend Serene Woon.) Another great instant buffet offering.

4. 1 large pot of beef stew and french loaves.

The bread and stew should fill their stomachs. You don't want your guests to go home hungry, do you?

Stir fry in a tablespoon of olive oil, in a large pot, 1 chopped onion, 3 minced cloves of garlic, 1 kg beef cubes, 3 large ripe tomatos, 3 large potatos (diced) 3 large carrots (diced), 2 stalks of celery and a box of button mushrooms.Throw in a handful of oregano leaves, a sprinkle of crushed black pepper and a pinch of salt. Then fill the pot with boiling water. Let it simmer for 3 hours to draw out the flavour, topping up with boiling water as necessary. Add sugar and salt to taste. When you are satisfied with the result, serve with warm bread.

An easier way to make the stew is to dump everything into a crockpot (no oil needed) first thing in the morning, add boiling water and let it simmer until the guests arrive.

(Personally, I would marinade the beef in 3 tablespoons of light soya sauce, 1 tablespoon sugar and a little crushed black pepper corns overnight before using the beef for the stew. Then skip the salt and sugar.)

Warm the bread in the oven while the guests arrive. After take the crockpot out to the buffet table, present the warmed bread in a basket and serve your guests.

Let your guests dip the bread into little bowls of stew. Delicious!

5. Salad

Wash and chop up 1 large head of lettuce, peeled japanese cucumbers, 1 bunch of baby spinach, 3 large ripe tomatos, button mushrooms, chick peas and your favourite veggies. Toss in salad cream and serve chilled.

For a small party, you could use the recipes that come with gt express mentioned in the resource below for quick and easy to make dishes, Cut into smaller servings and serve as part of the party buffet.



For easy, delicious dishes, get gt express. More baby shower gifts at http://www.babymusthaves.com

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