Bistro Beef Stew

http://shine.yahoo.com/shine-food/lightened-beef-stew-171600270.html

BISTRO BEEF STEW
INGREDIENTS:

• 2 pounds boneless beef bottom round roast or boneless beef chuck shoulder roast, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 5 teaspoons olive oil, divided
• 1 teaspoon salt
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 2 teaspoons dried thyme leaves, crushed
• 1 cup dry red wine
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 12 ounces assorted small whole mushrooms (such as cremini, shiitake and button)
• 2 cups packaged baby carrots
• 1 cup frozen peas

INSTRUCTIONS:

• Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture.
• Heat 2 teaspoons oil in stockpot over medium heat until hot. 
• Brown 1/2 of beef; remove from stockpot. Repeat with 1 teaspoon oil and remaining beef. 
• Remove beef from stockpot; season with salt.  
• Heat remaining 2 teaspoons oil in stockpot. Add onions, garlic and thyme; cook and stir 3 to 5 minutes. 
• Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
• Stir in broth and reserved flour mixture. 
• Return beef and juices to stockpot. Stir in mushrooms; bring to a boil. 
• Reduce heat; cover tightly and simmer 1-1/4 hours. 
• Add carrots to stockpot; continue simmering, covered, 30 minutes or until beef and carrots are fork-tender. 
• Stir in peas; simmer 5 minutes. 
• Makes 6 servings. 

Nutrition facts per serving: 281 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 64 mg cholesterol; 711 mg sodium; 19 g carbohydrate; 3.3 g fiber; 29 g protein

PLAZA III STEAK SOUP

PLAZA III STEAK SOUP
1 # ground round
1 stick of butter
1 cup flour
1 cup each chopped onion, celery, carrots. I saute' the onions in a little
        butter. Boil the celery and carrots until tender.
1 large bag of mixed frozen vegetables
1 large can of chopped tomatoes. Juice and all
1 T Accent
2 T beef base
1 T of ground black pepper

• In a large 6 quart kettle melt the butter and whip in 1 cup of flour mixing to a smooth paste.
• Turn the heat off after butter has melted. 
• Slowly add 1/2 gallon of hot water to the paste. 
• In another pan saute' the ground round

• Drain the grease, add the ground round to the mixture. 
• Add the cooked celery, onions and carrots. 
• Add the frozen vegetables, tomatoes, accent, beef base, pepper. 
•  DO NOT SALT. 
• Must use beef base not beef bullion cubes. 
• Bring soup to a boil, reduce the heat and simmer for at least 3 hours.

Kathy Skeens Rhea

Drew Glaser Savory Lentil Soup

Drew Glaser  Savory Lentil Soup

1-2 Tablespoons olive oil (enough to coat the pan and onion)
1 small-medium onion finely chopped
4 cloves of garlic chopped into small squares
1 cup of carrots cut into ¼ inch long chunks
½ cup of celery roughly chopped
½ teaspoon cumin
½ teaspoon alspice
1 teaspoon cinnamon
1 teaspoon ginger
2 Bay leaves
8 cups of Chicken broth*
½ Tablespoon salt
4 cups of Frozen Corn
1 lb of lentils

Directions
Heat olive oil on stove, add onions and allow to cook on medium to high heat for ~5 minutes, until translucent. 

Add garlic, carrots, and celery, stir together and cook for an additional 2-3 minutes. 

Add spice blend and bay leaves, stir. 

Add chicken broth and corn. Cook for 15 minutes. 

Add Lentils, cook on medium or high heat until boiling. 

Reduce to simmer and cook for an additional 30 to 45 minutes.

*16-32 oz can of tomatoes and 6 cups of chicken broth may be used as well

Fabio Pasta E Fagioli recipe

Somehow the Canadian site has the printed recipe but the US I found this on does not.

http://ca.shine.yahoo.com/fabio-s-pasta-and-bean-soup.html

Pasta e Fagioli Soup

Recipe by Fabio Viviani
Yield: 6 servings

Ingredients:
3 tbsp. extra virgin olive oil
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 fennel bulb
3 bay leaves, dried
6 sprigs thyme
¾ lb. Borlotti beans
pinch sea salt
4 garlic cloves - grated
2-3 quarts chicken or vegetable stock
28 oz. can diced tomatoes
pinch sea salt
pinch fresh ground black pepper
extra virgin olive oil for drizzling
2 cups small shaped pasta
20 fresh basil leaves

Method:
Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.
Add carrots, onions, and celery and stir.
Meanwhile, dice fennel. Add to pot and stir.
Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.
Sauté about ten minutes, or until the vegetables caramelize and start to soften.
Add Borlotti beans and grated garlic; stir.
Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.
Stir, cover, and boil for one hour, or until beans are soft.
Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored.
Chop basil and add to pot. Stir thoroughly, and remove from heat.
Remove bay leaves and serve immediately.
MANGIA!

Sauerkraut Casserole

Ingredients

    1 pound sauerkraut
    14 ounces tomato, coarsely chopped
    1 cup white sugar
    6 slices bacon, diced
    1 tablespoon ground black pepper


Directions

•     Preheat oven to 325 degrees F (165 degrees C).
•     Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
•     Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.

variation:
add caraway seed
substitute various sausage for bacon

Famous Launch Day Cornbread

Famous Launch Day Cornbread

Martha White Self-Rising Corn Muffin Mix
Follow directions on box.

Successful Launch Beans

Successful Launch Beans

Courtesy of Norm Carlson, former NASA Test Director Chief
Put 6 lbs. of dried Great Northern Beans in an 18-quart electric cooker.
Cut 10 lbs. of smoked ham into cubes.
Add ham and ham bones to beans.
Add ½ shaker of lemon pepper.
Add 3 lbs. chopped onions.
Add 2 stalks chopped celery.
Add 1 tsp. liquid smoke.
Cover with water and cook for at least 8 hours.

Enjoy!

http://news.discovery.com/space/steak-beans-and-vests-a-look-at-nasa-traditions-120820.html

from:

http://www.nasa.gov/centers/kennedy/pdf/67236main_apr12.pdf

Nadia's taco Spaghetti sauce

From Niyaz Pirani's wife Nadia's moms recipe for a sauce using a Taco seasoning packet rather than spaghetti sauce seasoning package in a ground beef / tomato sauce.

http://thefatdudediet.com/2012/04/12/nadias-moms-taco-spaghetti-sauce-a-twist-on-two-old-favorites/

Niyaz's Enfrijolada locas recipe

http://thefatdudediet.com/2012/07/19/enfrijoladas-locas/

Garrett's Adobo chicken

The original recipe is Filipino that I got from
a friend born there. Here it is:

4-5 lbs chicken thighs
1/2 cup white vinegar (see note below)
1/2 cup soy or tamari sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Combine all ingredients in a large pot. Add chicken
thighs to marinate for an hour.

Bring pot to a boil, then lower heat and cover. Simmer
for 30 minutes, stirring occasionally.

Uncover and simmer until sauce is reduced and thickened,
and chicken is tender (typically another 20 minutes, but
it is the thickening of the sauce that is key).
--------------------------------------------------------

Vinegar note: Asian markets like Ranch 99 carry a special
version of white vinegar which has a different acidity than
typical domestic vinegar. This is the best to use, but you
can use domestic white or cider as well. From Wikipedia:

    Cane vinegar, made from sugarcane juice, is most
    popular in the Philippines, in particular, the Ilocos
    Region of the northern Philippines (where it is called
    sukang iloko), although it also is produced in France
    and the United States. It ranges from dark yellow
    to golden brown in color, and has a mellow flavor,
    similar in some respects, to rice vinegar, though with
    a somewhat "fresher" taste. Contrary to expectation,
    containing no residual sugar, it is not sweeter
    than other vinegars. In the Philippines, it often is
    labeled as sukang maasim (Tagalog for "sour vinegar").

-------------------------------------------
*** Variation theme ***
(Garrett's alternate recipe)

Cover a package of chicken thighs with fresh-squeezed lemon
juice and salt them, plus toss in pressed garlic and some
ginger powder; toss to cover. Let them marinade for 1/2
hour. Bake them at 350 until done, or BBQ them. Let them
cool, then pull the meat off the bones and place it in a
pot.

Add:

1 part soy sauce
1 part vinegar
2 parts water
1 tsp oregano
2 bay leaves
1 tablespoon brown sugar.

Bring to a boil, then turn down to the W in loW. Simmer
them with the lid ajar, to let steam escape, for 1/2 hour.
Turn heat to medium low and remove the lid. Cook until
sauce is low in the pan, and shows thickening.

Basically, chicken thighs browned then garlic, 50/50 soy/vinegar, a bit of brown sugar, some water, and a long reducing simmer.

Shirleys Roasted Vegetables

prepare one pound of vegetables from the following

carrots
yellow squash
zucchini

optional:
celery
water chestnuts

3 tbsp olive oil
1 tsp of Italian seasoning
1/2 tsp of lemon juice

to cook:

1. prepare vegetables
2. mix olive oil, seasoning and seasoning
3. coat vegetables
4. place on cookie sheet in single layer

cook in 425 oven for 20 minutes.

Roast Beast

1. Place roast on a rack in a pressure cooker; sprinkle with seasonings and pepper. Add consomme, sherry, bay leaf and garlic. Close cover securely. Bring cooker to full pressure over high heat and cook for 1 hour.

2. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf from broth.

3. Serve shredded beef on warm French roll with jack cheese and ortega chiles (optional) with broth for dipping.

4. Serve with French fries or cole slaw.

seasonings:
smash some minced garlic, 
black pepper,
Montreal seasonings on the chuck roast and 
pour about a half can of beef consomme over it. 

The roast in on a rack in the pressure cooker. 

It comes out super tender and the juice is great!

Fanned Potato

Yield: 12 whole potato servings, or 24 half potato servings

• 1 tablespoon butter
• 4 tablespoons extra-virgin olive oil
• 2 medium garlic cloves, peeled, smashed
• 5 pounds russet (baking) potatoes, about 12 medium-size, peeled, rinsed
• About 20 small fresh bay leaves
• About 3/4 cup sodium-reduced chicken broth or vegetable broth
• Seasoned salt, such as Lawry's
• Coarse salt (kosher or sea), to taste

Procedure:

1. Adjust oven rack to middle position. Preheat oven to 385 degrees. In a large skillet or heavy bottomed, flameproof roasting pan, heat butter and olive oil on medium-high heat. When butter melts, add garlic and cook 30 seconds. Remove from heat. 2. Make crosswise slices in potatoes about 1/8 inch apart, but don't cut all the way through. There are two approaches that work well. Either place potato in the well of a large wooden spoon and make the cuts (the sides of the spoon's bowl will prevent you from cutting all the way through). Or on the cutting board, place a chopstick on either side of the potato (the height of the chopstick will prevent you from cutting all the way through). Insert one or two bay leaves in each sliced potato.
3. Pour broth in skillet or roasting pan (use caution – it might splatter). Add potatoes in a single layer, placing them so the sliced side is up. Using a large spoon, ladle broth mixture over the tops of potatoes. Lightly season with seasoned salt (more salt will be added later, this is primarily for color). Place in preheated oven and cook until potatoes are tender, about 30 to 40 minutes.
4. Remove from oven (if using skillet, remember that the handle is very hot). Move oven rack to position about 8 inches from broiler element. Turn oven to broil. Spoon pan juices over potatoes and season with coarse salt. Broil potatoes until nicely browned, 2 to 3 minutes. Turn on oven light and watch carefully because they can burn easily.
Nutrition information (per serving): 245 calories (44 percent from fat), 12 g fat, 4 g saturated fat, 35 mg cholesterol, 22 g carbohydrates, 4 g protein, 400 mg sodium, 2 g fiber

Jack Stack recipes

http://www.jackstackbbq.com/jack-stack-barbecue-recipes/a/12/

Jack Stack Cheesy Corn Bake (Home Version)

Yields 10-12 servings
Ingredients:

2 Tbsp Butter
4 tsp All-Purpose Flour
1/8 tsp Garlic Powder
3/4 cup Milk
1 each 3 oz pkg Cream Cheese, cubed 1”
6 oz Sharp Cheddar Cheese Sauce
3 each 10 oz pkgs Frozen Whole Kernel Corn (thawed)
3 oz Smoked Ham, diced 1/4"

Procedure:
1. In a four-quart sauce pan, melt butter over low heat.
PREP
2. Stir in flour and garlic powder until well blended then add milk all at once.
3. Cook over medium heat, stirring constantly to prevent scorching, until thickened and bubbly.
4. Stir in cream cheese and cheddar cheese sauce, and continue cooking until cheese is melted.
5. Stir in corn and ham.
6. Transfer mixture to a two-quart casserole dish.
7. Bake at 350°F for 45 minutes.
NOTE: Although the recipe used in our restaurants and in our shipped product is gluten-free, this home-version contains flour and therefore is NOT gluten-free

Baked Beans

Ingredients

• 1 (32-ounce) can pork and beans
• 1 cup chopped brisket
• 1 cup BBQ sauce (recommended: Jack Stack Original)
• 4 heaping tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon liquid smoke
• 1/2 cup ketchup
• 1/2 cup water

Directions

Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.

This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Mark Keeler's Italian Sausage and Tortellini Soup

5 links hot turkey Italian sausages, casings removed
1 can condensed French onion soup (10.5 ounce)
1 can diced Italian tomatoes (14.5 ounce)
2 cups chicken broth (low sodium)
2 teaspoons Italian seasonings
1 teaspoon cayenne pepper
1 cup shredded cabbage
1 package fresh three-cheese tortellini (9-ounce package)
Fresh grated parmesan cheese for garnish (optional)

Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredients, except cheese. Bring to a boil. Reduce heat & simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowls & sprinkle with parmesan cheese

I added arugula, garlic and white beans plus a few secrets!

Pasta Bolognese Sauce

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 lb ground beef
• 1 1/2 lb ground pork
• 4 oz pancetta, cut into 1/2-inch dice
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 1 rib celery, diced
• 5 cloves garlic, minced
• 1/2 cup tomato paste
• 1/2 cup dry red wine
• 1 cup milk
• 2 (28-oz) cans diced tomatoes, pureed and strained
• 3 bay leaves
• 1 rind Parmigiano-Reggiano cheese
• 1 lb tagliatelle, cooked al dente

Servings: 6-8 (1 lb pasta and 3 cups sauce). Recipe makes 9 cups sauce.
Active Time: 30 min
Total Time: 4 hr

Directions: 1.  In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.

2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.

3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.

4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.

Makes 9 cups sauce. Serves 6-8 (using 1 lb pasta and 3 cups sauce.)

CHEESY SCALLOPED POTATOES

 

1/4 c. butter
1/4 c. flour
2 1/2 c. milk
5 lg. potatoes, peeled & thinly sliced
1 tsp. salt
1/8 tsp. pepper
3/4 c. Colby, Cheddar or American cheese, chunked or shredded

To make sauce, melt butter. Add in flour, salt and pepper. Stir. Add milk. Cook and stir until thick and bubbly and continue for 1-2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2 quart casserole. Cover with half of the cheese and half of the sauce. Repeat layers. Bake, covered, in a 350 degree oven for 45 minutes, stirring once. Uncover; bake about 30 minutes more or until potatoes are done. Makes 4-6 servings.

http://www.cooks.com/rec/view/0,1850,148190-231192,00.html

Mark Keeler Baked Pizza Casserole

Mark Keeler ‎
1 pound hot turkey Italian sausage, cases removed
1 medium onion, chopped
3 cloves garlic (I add a few pepper flakes), crushed
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 jar spaghetti sauce (I use spicy) (26 ounce)
8 ounces rotini pasta (cooked and drained)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded cheddar cheese
4 ounces sliced pepperoni

1. Pre-heat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add sausage, onion, and garlic. Add Italian seasoning. Cook until the sausage is browned. Drain.
2. Stir in pasta sauce and 1 1/2 cups of cheese mixture into the meat mixture. Place mixture into a greased 9×13" baking dishes. Sprinkle with the remaining cheese mixture and top with pepperoni.
3. Add the pasta to the sauce cheese mixture.
4. Bake in the oven at 350 degrees for 25-30 minutes.

From Mark on Friday the 13th, 2012, must be great.