Archive for April, 2010

Oven-Baked Beef Stew

Recipe

5 Apr

Title: Oven-Baked Beef Stew
Categories: Stew
Yield: 10 servings

4 lb Sirloin, cut in 1×2″ cubes
2 c Pinot noir or other hearty
-red wine
1/2 lb Thickly sliced bacon, cut in
-1/2″ pieces
2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin
1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste

Pour the wine over the beef in a glass or ceramic bowl (metal will
give the wine an “off” taste). Cover and refrigerate for 3 hours to
marinate.

Reserving the marinade, drain the beef. Dry on paper towels. Simmer
the bacon for 10 minutes in enough water to cover. Drain and pat dry.
(This rids the bacon of smokiness and some fat.) In a dutch oven,
saute the bacon in olive oil over medium heat until crisp. Drain on
paper towels. Pour off all but 2 tablespoons of the drippings.

Working in small batches so the meat browns well, brown the beef
cubes in the bacon drippings. With a slotted spoon, remove each batch
to a bowl.

Saute the onions and carrots in the drippings until wilted and
beginning to brown, about 7 minutes. Remove with a slotted spoon to
the bowl of meat.

Heat 3 cups of broth in a saucepan. Pour out any drippings that
remain in the Dutch oven. melt the butter over medium heat in the
Dutch oven, then stir in the flour. Scrape the bottom of the pan with
a wooden spatula to keep the mixture moving. When the paste is a dark
golden brown, stir in the broth. Simmer a minute or two, then stir in
the tomato paste, salt, pepper and garlic. Add the sauteed vegetables
and meat. Stir in the reserved wine marinade.

Quickly bring to a boil. Cover and bake in a preheated 325’F. oven
about 2 hours. If the sauce gets too thick, thin it with the extra
cup of broth.

TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in
a covered casserole at 325’F. for about 20 minutes, or until bubbly.
You might add freshly cooked vegetables (mushrooms, baby carrots,
steamed potatoes). Serves 10.

Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams
carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated),
811 milligrams sodium.

MMMMM

Filed under: Apples, Sauces

Platina di Pera Romana

Recipe

4 Apr

Peel pears, leaving stems on. Poach slowly in wine, 3T honey and
spices, basting often. Prick with a fork when soft. Remove and
arrange on serving dish.

Reduce juices to 1 cup or less and place in double boiler. Add cream,
2T honey, salt and egg yolks. Stir over heat until liquid forms a
sauce.

Pour the sauce over the pears and serve.

Filed under: Breads, Native

Curried Apple-walnut Salad

Recipe

3 Apr

Title: CURRIED APPLE-WALNUT SALAD
Categories: Salads
Yield: 12 servings

2 md Red Delicious Apples
1 md Granny Smith Apple
1/3 c + 2 T. Lemon Juice
Divided
2 c Diced Celery With Leaves
2 tb Chopped Walnuts
1/2 ts Salt, 1/4 t. Pepper
1/2 ts Curry Powder
1/4 c Water
1 tb Vegetable Oil
Boston Lettuce Leaves

Core, Halve Cut Each Apple Into 24 Slices. Do Not Peel. Combine
Apples 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover Chill.
Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry
Powder, Water Oil in A Bowl; Stir Well. Cover Chill. To Serve,
Line A Large Serving Platter With Lettuce; Drain Apples Arrange in
Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around
Apples. (Fat 2. Chol. 0.)

MMMMM

Filed under: Chinese, Salads

Spinach-Parmesan Balls

Recipe

2 Apr

SPINACH-PARMESAN BALLS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Packages frozen chopped
-spinach, thawed and
-squeezed dry
1 1/2 c Dry breadcrumbs
1 c Grated Parmesan cheese
1/2 c (1 stick) butter, room
-temperature
2 Eggs, beaten to blend
3 Garlic cloves, minced

Makes about 40

Salt and freshly ground pepper

Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl.

Season with salt and pepper. Form into 2-inch balls and place on baking
sheet. Bake until just brown, about 45 minutes. Serve immediately.

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Filed under: Eggs

Spicy Vegetable Marinade

Recipe

2 Apr

Spicy Vegetable Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium carrots – bias-cut into 1/2″ pieces
4 cups Chinese cabbage, cut into 1″ pieces
1 medium cucumber, quartered lengthwise, seeded,
and cut into 1/2″ pieces
1/2 cup vinegar
1/3 cup sugar
1/4 cup vegetable oil
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 clove garlic, minced
dash bottled hot pepper sauce

In covered saucepan, cook carrots 10 minutes in enough boiling
salted water to cover. Add cabbage and cucumber; return to
boiling. Reduce heat. Cook 5 minutes more or till vegetables are
almost tender. Drain, set aside.

In screwtop jar, combine remaining ingredients. Cover and shake
well. Pour dressing over vegetables. Cover; chill several hours or
overnight, stirring occasionally. Lift from marinade with slotted
spoon.

Makes 4 cups.

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Filed under: Desserts, Pies

Fall Harvest Popcorn

Recipe

1 Apr

Title: Fall Harvest Popcorn
Categories: Snacks, Popcorn
Yield: 1 servings

2 qt Popped popcorn; unsalted
2 cn Shoestring potatoes
1 c Mixed nuts; salted
1/4 c Butter or margarine; melted
1 ts Dill weed
1 ts Worcestershire sauce
1/2 ts Lemon pepper seasoning
1/4 ts Garlic powder
1/4 ts Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in
large roasting pan. Set aside. Combne butter, dill, worcestershire
sauce, lemon pepper seasoning, garlic powder and onion powder in
small bowl; pour over popcorn mixtue, stirring until evenly coated.
Bake 8-10 minutes, stirring once. Cool completely; store in airtight
containers.

MMMMM

Filed under: None

Tunasaurus Crunch Casserole

Recipe

1 Apr

TUNASAURUS CRUNCH CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 lb (4 medium) potatoes
— cut into 1/2-inch cubes
2 cn Tuna packed in water
–(6 1/8 ounces each),
— thoroughly drained
1 c Frozen peas
1/3 c Sliced green onions
1 cn Cream of mushroom soup
(10 3/4 ounces)
1/4 c Lowfat milk
1/8 ts -to…
1/4 ts Pepper
1 1/2 c Crushed potato chips

Heat oven to 400 degrees. Place potatoes in shallow 1 1/2- to 2-
quart microwave-safe dish. Cover with plastic wrap, venting one
corner. Microwave on HIGH 8 minutes until just tender. Mix in
remaining ingredients except potato chips. Spoon into shallow 2-
quart baking dish; level top. Cover with potato chips. Bake about
20 minutes until mixture is bubbly and chips are lightly browned.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings
and Orange Sherbet

Nutritional Information Per Serving: 420 calories; 15 g fat; 15 mg
cholesterol; 820 mg sodium; 49 g carbohydrate; 5 g fiber; 24 g
protein.

Source: The Potato Board

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Filed under: Cakes

You are currently browsing the House Of Munch blog archives for April, 2010.

House Of Munch

Archive for April, 2010

Oven-Baked Beef Stew

Platina di Pera Romana

Curried Apple-walnut Salad

Spinach-Parmesan Balls

Spicy Vegetable Marinade

Fall Harvest Popcorn

Tunasaurus Crunch Casserole

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