Ground Beef Stew
When you don't have enough time to cook a slow stew. No problem you can always use ground meat and get that good old fashion taste of a slow cook stew. on a cold day for your family to warm up too.
Let's Get Started
Peel and dice your carrots, potatoes, and onion. Place in a large pot.
Add tomatoes and frozen green beans. adding salt and pepper to taste
Add 2 cups beef broth and two cups of water.
Add in your Spicy Hot V-8 juice.
Bring this to a boil and then reduce heat and cover and simmer for 15 mins or until vegetables are tender.drain veggies
cook ground beef adding onions and bell pepper in a frying pan
drain off all fat in drainer
Place drain ground meat and drain veggie in another pot and add 1can of tomato paste and more season if you like stir until all blended together on low heat for 5 mins
Pork Chop Stew
Surprise your family with Pork Chop Stew a meal they will always remember. I had a package of pork chops and I wanted a change, so I got potatoes and carrots out and said to myself...self come up with a great recipe and I said okay...with these chops I prepared a quick and easy Pork Chop Stew my family just love.
RECIPE:
Peel 4 potatoes and 6 carrots season with salt and black pepper and cut in medium size pieces
Drizzle with oil over veggie
Place in oven at 350 and roast for 30 mins not over cook
Buy some nice pork chop
While potatoes and carrots roasted in the oven perpare pork chop by cutting the bone off and season
Cook well in 1/4 cook oil
Cut in medium size pieces
Add one can cream chicken soup and 1 1/2 cup chopped Onion 1 cup water and simmer for 10 mins
Cover
Add one can cream chicken soup to a bowl
Add 1 1/2 cup milk and mix together
Add roast potatoes and carrots on top cooked pork chops
Pour milk and cream of chicken mixture over pork chop and roasted veggies cooking on low heat. until thicken and cooked thought.
Add 1 cup chopped onions adding your choice of season
And simmer 10 mins
Pork Chop Stew enjoy...
Surprise your family with Pork Chop Stew a meal they will always remember. I had a package of pork chops and I wanted a change, so I got potatoes and carrots out and said to myself...self come up with a great recipe and I said okay...with these chops I prepared a quick and easy Pork Chop Stew my family just love.
RECIPE:
Peel 4 potatoes and 6 carrots season with salt and black pepper and cut in medium size pieces
Buy some nice pork chop
While potatoes and carrots roasted in the oven perpare pork chop by cutting the bone off and season
Cook well in 1/4 cook oil
Cut in medium size pieces
Add one can cream chicken soup and 1 1/2 cup chopped Onion 1 cup water and simmer for 10 mins
Add one can cream chicken soup to a bowl
Add 1 1/2 cup milk and mix together
Add roast potatoes and carrots on top cooked pork chops
Pour milk and cream of chicken mixture over pork chop and roasted veggies cooking on low heat. until thicken and cooked thought.
Add 1 cup chopped onions adding your choice of season
Pork Chop Stew enjoy...
Rabbit Stew
Clodagh McKenna Rabbit Stew recipe for a hearty stew that's British through and through.
Ingredient
Ingredients
2 tbsp olive oil
300g streaky bacon, chopped
1 wild rabbit, skinned and jointed
12 baby carrots
8 shallots, peeled and whole
4 garlic cloves, crushed
2 tbsp honey
1 sprig fresh thyme
1 bay leaf
400ml cider
Salt and freshly ground black pepper
METHOD
How to make rabbit stew with English New Forest cider
1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.
© Clodagh McKenna
1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.
© Clodagh McKenna
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.
© Clodagh McKenna
Broccoli Cheese Soup
You can add that lelfover Turkey to this soup with no problem making it a real good meal for your family in no time... just add a long green salad and Bread.
2 c milk
3/4 c water
3/4 lb Velveeta cheese
1 package frozen broccoli
3 T corn starch
3/4 c water
Cook milk, cheese and 3/4 cup water on low until melted.Add broccoli and heat until warm.Add 3/4 cup water and corn starch
to broccoli-cheese and heat thorouly.Add cooked chicken or Turkey and simmer for 3 mins
You can add that lelfover Turkey to this soup with no problem making it a real good meal for your family in no time... just add a long green salad and Bread.
2 c milk
3/4 c water
3/4 lb Velveeta cheese
1 package frozen broccoli
3 T corn starch
3/4 c water
Cook milk, cheese and 3/4 cup water on low until melted.Add broccoli and heat until warm.Add 3/4 cup water and corn starch
to broccoli-cheese and heat thorouly.Add cooked chicken or Turkey and simmer for 3 mins
Turkey Stew In Bread Bowl
This is the most simply stew to prepared in mins with that left over Thanksgiving Turkey.
You will need
2 can cream chicken soup
1 can carrots
6 New Potatoes peel and cook tender
2 cups cooked left over turkey
Add cream of chicken soup to pan
Add 2 cups chicken broth stir until creamy
Add cook carrots and potatoes and your own spices.
Simmer on low heat until all blend together serve in bread bowls
Greens Gumbo Recipe
Just call it the way of New Orleans great cooks cook that Gumbo many ways to please your pleasure in a taste of Cajun style. The first time I taste this Gumbo I was a very young woman and now I prepare for so many occasions.everyone who has this recipe prepare it the same way.... but it's never taste the same.
1 cup cooking oil
1 cup flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic
2 bay leaves
1 Tbsp Cajun seasoning
1 pound smoke ham chopped
10 cups chicken broth
1 pounds each mustard greens and turnip greens clean and chopped
Salt to taste
Red Pepper to taste
Heat the oil in an pan
stir in the flour to create a roux
Brown to a light brown
Until you get a dark brown
Add the holy trinity (the onion, pepper and celery); increase the heat to medium and cook, stirring occasionally, until the vegetables soften. Add the garlic and cook for 1 minute.
Stir in the bay leaves and Cajun/Creole seasoning
Bring 10 cups of chicken broth to a simmer in a large pot.
Add the greens and Cajun/Creole seasoning as needed. Bring just to a boil, reduce the heat, and simmer for 1 hour.
Add Smoke Ham
And Smoke Sausage
Cook 15 mins
Just call it the way of New Orleans great cooks cook that Gumbo many ways to please your pleasure in a taste of Cajun style. The first time I taste this Gumbo I was a very young woman and now I prepare for so many occasions.everyone who has this recipe prepare it the same way.... but it's never taste the same.
1 cup cooking oil
1 cup flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic
2 bay leaves
1 Tbsp Cajun seasoning
1 pound smoke ham chopped
10 cups chicken broth
1 pounds each mustard greens and turnip greens clean and chopped
Salt to taste
Red Pepper to taste
Heat the oil in an pan
stir in the flour to create a roux
Brown to a light brown
Until you get a dark brown
Add the holy trinity (the onion, pepper and celery); increase the heat to medium and cook, stirring occasionally, until the vegetables soften. Add the garlic and cook for 1 minute.
Stir in the bay leaves and Cajun/Creole seasoning
Bring 10 cups of chicken broth to a simmer in a large pot.
Add the greens and Cajun/Creole seasoning as needed. Bring just to a boil, reduce the heat, and simmer for 1 hour.
Add Smoke Ham
Cook 15 mins
Beef Short Rib Stew
It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone.
Ingredients
6 beef short ribs, trimmed of fat
Flour for dusting
1/4 cup good cooking
2 cups chopped onion
1 cups diced celery
2 cup carrots, peeled and large-diced
3 garlic cloves, minced
6 tablespoons tomato paste
6 cups beef stock
6 med potatoes cut up
6 med tomatoes cut up
Directions
Salt and pepper
Short ribs dust them with flour.
Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven
Adding beef broth and cook for 30 mins on med heat.
Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.
Cook stew on med heat 20 mins.after 20 mins....gently take out shout ribs out and set a side.
Add potatoes 1 cup onions cook until potatoes are tender.
Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)
After stew is thicken at the shout ribs back in and simmer about 10 mins.
When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.
It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone.
Ingredients
6 beef short ribs, trimmed of fat
Flour for dusting
1/4 cup good cooking
2 cups chopped onion
1 cups diced celery
2 cup carrots, peeled and large-diced
3 garlic cloves, minced
6 tablespoons tomato paste
6 cups beef stock
6 med potatoes cut up
6 med tomatoes cut up
Directions
Salt and pepper
Short ribs dust them with flour.
Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven
Adding beef broth and cook for 30 mins on med heat.
Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.
Cook stew on med heat 20 mins.after 20 mins....gently take out shout ribs out and set a side.
Add potatoes 1 cup onions cook until potatoes are tender.
Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)
After stew is thicken at the shout ribs back in and simmer about 10 mins.
When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.
Seafood Gumbo
This Gumbo was the talk of the town in Lancaster Ca. I own a restaurant there for six years and when I cook Gumbo it seem like the word spread around. You can make Gumbo many ways and add all kinds ingredients. I am giving you this easy step so you can go out and create your own.
Ingredients:
2 cups chopped onions
2 tablespoon chopped garlic
1½ cups chopped green bell peppers
1 cup chopped celery
2 whole bay leaves
2 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper
½ teaspoon thyme
¼ teaspoon oregano
¾ cup vegetable oil
¾ cup flour
1 cup dice tomatoes
5-1/2 cups shrimp stock (keep the shells and the heads to make the broth).
1-1/2 pounds crabs, bodies and claws
2-3 pounds shrimp clean, deveined and shelled (keep the shells and the heads to make the broth).
2 tablespoon chopped garlic
1½ cups chopped green bell peppers
1 cup chopped celery
2 whole bay leaves
2 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper
½ teaspoon thyme
¼ teaspoon oregano
¾ cup vegetable oil
¾ cup flour
1 cup dice tomatoes
5-1/2 cups shrimp stock (keep the shells and the heads to make the broth).
1-1/2 pounds crabs, bodies and claws
2-3 pounds shrimp clean, deveined and shelled (keep the shells and the heads to make the broth).
1 pound Cob (Fish) in medium chuck or the fish of your choice
Put the flour and oil in a heavy skillet over medium high heat. Stir constantly until it turns dark brown. Be very careful not to splash any of the roux on you, it will burn you badly. Do not let the roux burn. Adjust the heat lower if it looks like it may burning.
A very dark roux is very essential to a gumbo. It should look like dark chocolate and smell like roasted peanuts. Roux can be made very quickly by heating the oil until it's smoking, then adding the flour. After 30 mins it will be dark enough.
When the roux is done, add the Holy Trinity (onions, bell pepper, and celery), garlic and herbs to the roux and saute for a few minutes. at this point you can add slice okra if you like ( okra is an thickening).
Add the shrimp broth and dice tomatoes to the boiling stock pot and stir. Then, cook this for about 45 minutes. Add salt and pepper to taste.
Add Seafood and raw cob fish and cook about 10 minutes, then turn the heat off and let it srand for a few minutes more. Serve over hot rice.
Sausage And Chicken Gumbo
Yes indeed... Gumbo season is here...And I got one to share with you.Yes, Sir!!! it is spicy and hot! This sausage and chicken gumbo is adore by people who cannot eat shell fish. So please enjoy and have a good time with the Gumbo.
Make A Roux It Is Easy...
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 can whole tomatoes
1 bay leaf
1/8 cayenne pepper or more to you taste
1 baked chicken, boned and shredded
Directions
Heat the oil in a Dutch oven over medium heat.
When hot, whisk in flour.
Continue whisking
Until the roux has cooked to the color of dark chocolate 8 to 10 minutes AND HAVE THAT ROASTED PEANUT SMELL Be careful not to burn the roux. If you see black specks in the mixture, start over.this means it is burn.
Stir onion, bell pepper, celery, tomatoes and sausage into the roux;cook 5 minutes.(You can add 1 cup cutup okra if you like) That help make it thicker.
Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly.
Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.
Skim off any foam that floats to the top during the last hour.
Stir in the chicken, and simmer 1/2 hour more.
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