1. Heat oil in large saucepan; saute onion, celery and bell pepper until golden.
2. Stir in beef; saute until red color disappears.
3. Stir in flour; add kidney beans, beef stuck, salt, hot pepper, cumin and Worcestershire sauce.
4. Simmer, stirring often, for 30 minuets or more until desired thickness.
5. Serve with hot rice.
1. In large saucepan, add butter and cook, garlic, onions, bell pepper and garlic until tender.
2. Add the shrimp; a]nd cook 3 minutes longer.
3. Add all other ingriedints including the soop; leaving one psoon of parsley for garnishing and mix well.
4. Transfare to oven proof shallow 2-quart casserole. ·
5. Bake in preheated 350° F. oven 20 minutes... enjoy!
1. Start with olive oil with garlic in a large saucepan stir the garlic in for one min, then add all other ingredients except lemon juice.
2. Simmer 40 minutes, or until vegetables are tender.
3. Add lemon juice; stir and serve.... enjoy
1. Combine all ingredients in a large, heavy skillet; bring to a boil.
2. Cover and simmer 15 minutes. 3. Serve hot on top of cooked rice or Quinoa... Enjoy
1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving 112 cup cooking liquid.
2. Place reserved liquid and all but 1/2 cup asparagus in blender or food processor; blend until smooth.
3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth.
4. Add butter; stirring constantly, bring to boil over medium-low heat and boil l minute.
5. Stir in asparagus puree and sherry; blend well, then add reserved 1'2 cup asparagus
6. Cook until heated through, stirring constantly.
1. In large saucepan, cook onion, celery and bell pepper in butter until soft
2. Add sausages and tomato sauce; simmer 15 to 20 minutes.
3. In separate saucepan, bring navy beans with bacon to boil.
4. Puree beans and their liquid in a food processor or blender; add to ham mixture.
5. Add the water; season t o taste and simmer for 1 hour. Serve piping hot.
Serve: 4
1 Wash curly kale, remove stems and boil in the stock until tender.
2 Blend the kale with some of the slightly cooled down stock to a puree.
3 Fry the bacon in heavy skillet and reserve 2 table spoon of the fat
4 In a saucepan make a light roux adding, the bacon fat, butter, onion and the flour
5 Add the kale and bring to the roux and boil. Season to taste and serve.
1 Boil the peeled and quartered potatoes and the cleaned vegetables in slightly salted water until tender. Allow the mixture to cool slightly
2 Transfer into a blender and mix to a smooth paste
3 Fry the diced bacon with onion in separate heavy saucepan till golden brown.
4 Add the smooth mixture to bacon and onion, stir gently and serve hot.... Enjoy
Serve: 2
2 place the boiling and fresh ingredients all together in blender with enough water to cover
3 Blend for 1 minute. Place in a saucepan with a little butter or olive oil if desired, and bring to boil
4 Simmer for 10 -15 minutes.
l In heavy skillet of saucepan add olive oil and fry the bacon for 2 min, then add the onion and flour and keep cooking for another 2 - 3 min
2 Slowly adding the milk and herbs and cook gently for about 10 - 15 min
3 Place in the blender with half of the stock, blend till smooth.
4 Place in saucepan with the remaining stuck and simmer it for 2 - 3 min .... enjoy
Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.
Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.
Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.
Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.
In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.
Add the mushrooms and continue to cook, until mushrooms are cooked.
Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley
This is a great summer soup served cold, and even butter winter soup served hot! Although it holds a french title, but actually was created originally in New York, may be by a French chef!! However you may call it a potato leek soup.
By all virgins hot or cold, it's an extraordinary deep and rich flavor, yet very light and refreshing. the depth of the potato and leek flavor remarkably intense.
Use the white part of the leeks, by cutting it 1 inch pieces. In large casserole sauté the leeks gently in butter until soft. Don not over cooke may take about 2 -3 min.
Peel and slice potatoes cut it into pieces, and add to leeks, with chicken stock, salt pepper and grated nutmeg to taste, and simmer 10 -15 min.
Transfer the mixture to electric blender, add the milk and process until smooth. Add the whipping crème just before serving and sprinkle the parsley on the top… enjoy
Chopped the onion or slice it julienne, I personally prefer it julienne, add the butter to saucepan and fry the onion till became translucent and golden color.
Add the thyme beef stock, wine, salt and pepper and simmer on low heat until the onions are tender, about 25 min.
Transfer to soup to oven proof bowl ad slice or toasted baguette sprinkle cheese on top and broil on oven till melt the cheese.. enjoy!
Pour the tomatoes and blend to a puree in an electric blender. Put puree through fine sieve.
In a heavy saucepan add the olive oil, garlic, onion, chillies and the flour, simmer 2 - 3 min. Add the tomato puree and simmer for till the boiling point.
Stir in lemon juicean, grated rind, sugar, sugar and oregano.
3 Just before serving, add cream and mix well. Pour into a bowl and garnish with chives.. enjoy.
Peel,avocado pear. Strain lemon juice over avocado to preserve color.
Add the cooked asparagus and frozone peas, and parsly to avocado. Flavor with salt and white pepper and cayenne.
Bring chicken stock gently to the boil, and add the vegetable, mix it in blender for the wright consistency just before serving.. enjoy
Wash the frozen spinach thoroughly, and drain well in a colander, pressing out excess moisture.
In heavy saucepan add the olive oil, onion, garlic and butter stir until the onion become golden color and translucent.
Add spinach. Simmer gently, stirring occasionally, for 8-10 minutes, or until spinach is soft. Puree spinach in an electric blender.
Stir in cream and dilute to taste with chicken stock. Heat through over a moderate heat, stirring.
Season to taste with a little lemon juice and salt and pepper. Serve hot, each portion garnished with dash of creme on top.
Trim the lamb of most of the fat. Season the pieces with salt and pepper. Heat the oil in a heavy oven proof casserole, add the cloves, paprika, peppers and peppercorns, then heat 2-3 minutes. Transfer the spices to a food processor.
Increase the heat to high, add the lamb to the casserole, and brown well on all sides, you may need to do 2 or 3 batches. Remove the lamb to a plate, add the onions to the casserole, and sauté until become golden and translucent, stirring constantly 5-7 minutes.
To make the coconut sauce: Heat a heavy skillet over low heat 3-5 minutes. Add the cumin, coriander , coconut milk, and the halved almonds then roast it for 5 -6 min until become a gold in color. Add the roasted spices and nuts to those in food processor together with the garlic, ginger, allspice and yogurt, process until smooth.
Stir the sauce and tomato paste into the browned onions in the casserole, add the water and simmer, stirring to dissolve pan juices. Return the meat to the casserole , bring to a boil , cover, and simmer stirring occasionally on low heat, until done, 2 - 2 1/2 hours. If the casserole gets dry, add more water.
Transfer the stew to a warmed serving bowl and serve it with white or saffron rice on the side
My virgin of the Hash Browns, added leek, eggs and sausages! This is came out a nice combination adding extra flavor and texture to the hash, however I used for this particular recipe a chicken sausage, and the truth I wan't impressed, thought it's less fat!! But wasn't worth, or may be the particular sausage I used wasn't great! originally I made the recipe with Chorizo and German or Spanish traditional sausage, and always came out superb!!
It's important not to let the leeks over-coked and drain all the excessive water from the shredded potato, so that gives it extra textures and crispness. Finally serve the dish with German sauerkraut and cucumber is the balance for the dish... hope you try it.