• Soups & Stews - 20

    From Dave Drum@1:2320/105 to All on Sat Nov 26 14:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hungarian Goulash
    Categories: Beef, Vegetables, Herbs, Potatoes
    Yield: 6 servings

    1/4 c Oil
    2 md Yellow onions; coarse
    - chopped
    5 1/2 lb Trimmed beef chuck; in 1/2"
    - chunks
    Salt & fresh ground pepper
    1/4 c Hungarian sweet paprika
    2 ts Caraway seeds
    2 ts Dried marjoram
    2 cl Garlic; fine chopped
    2 md Carrots; in 1/2" chunks
    2 md Parsnips; in 1/2" chunks
    5 1/2 lb Medium new potatoes; peeled,
    - in 1/2" chunks
    1 md Tomato; coarse chopped
    1 Italian frying pepper;
    - coarse chopped

    To a large Dutch oven set over medium heat, add the oil
    and onions and cook, stirring occasionally, until soft
    and translucent, about 10 minutes. Turn the heat to
    high, add the beef, and season generously with salt and
    black pepper. Cook, stirring frequently, until the meat
    is lightly browned, about 6 minutes. Stir in the
    paprika, caraway, marjoram, and garlic, and cook until
    fragrant, about 30 seconds. Add the carrots, parsnips,
    and 5 cups of water. When the liquid boils, turn the
    heat to medium-low and cook, covered, until the beef is
    nearly tender, 40-50 minutes.

    Uncover the pot, add the potatoes, and cook until tender
    when pierced with a fork, about 25 minutes. Add the
    tomato and frying pepper, cook 10 minutes more, and
    serve.

    By: Katalin B|infalvi

    RECIPE FROM: https://www.saveur.com

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  • From Dave Drum@1:2320/105 to All on Sat Oct 21 03:04:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ajapsandali
    Categories: Potatoes, Vegetables, Herbs, Chilies
    Yield: 4 servings

    2 md Yukon Gold potatoes
    1/3 c Extra-virgin olive oil; more
    - as needed
    3 sm Globe eggplants; stemmed, in
    - 3/4" chunks
    2 ts Kosher salt; divided, more
    To taste
    2 lg Yellow onions; peeled,
    - coarse chopped
    2 lg Cubanelle peppers; seeded,
    - in 3/4" pieces
    1 md Red or yellow bell pepper;
    - seeded, in 3/4" pieces
    1 1/2 c Uncooked tomato puree; fresh
    - or jarred
    1/3 c Coarse chopped cilantro;
    - divided
    1/3 c Coarse chopped parsley
    - leaves; divided
    20 Basil leaves; pref purple,
    - torn
    1/2 ts Cayenne pepper
    1/2 ts Ground coriander seeds
    1/4 ts Ground savory or dried thyme
    - leaves
    3 cl Garlic; mashed to a paste

    On a plate, microwave the potatoes on high, turning them
    halfway through cooking, until fork tender, 9-11
    minutes. When cool enough to handle, peel and cut in
    3/4" chunks and set aside.

    Meanwhile, to a large pot set over medium-high heat, add
    the oil. When itrCOs hot and shimmering, add the eggplant
    and 1 teaspoon of the salt, turn the heat to medium, and
    cover. Cook, stirring occasionally, until soft, light
    golden, and beginning to break down, about 16 minutes.
    Using a slotted spoon, transfer to a paper-towel-lined
    plate and set aside.

    Turn the heat to high. To the empty pot, add the onion
    and remaining salt and cook, stirring frequently and
    adding more oil if needed, until translucent and brown
    in spots, about 5 minutes. Add the Cubanelle and bell
    pepper and cook, stirring occasionally, until softened
    slightly, about 3 minutes. Stir in the tomato pur|-e and
    half each of the cilantro, parsley, and basil, then add
    the cayenne, coriander, thyme, reserved potatoes and
    eggplant, and 1 cup of water and bring to a boil. Turn
    the heat to medium, cover, and cook, stirring
    occasionally, until thickened slightly, about 6 minutes.

    Stir in the garlic and remaining cilantro, parsley, and
    basil and cook until fragrant, about 1 minute. Season
    with salt and serve hot or at room temperature, drizzled
    with oil if desired.

    By Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

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