Recipezaar: Stews,Beginner Cook recipes

Word Stew

Mon, 06 Oct 2008 15:20:13 -0400

From Vivichick's blog at http://vivichick.livejournal.com/206791.html. -- posted by DrGaellon

Beefy Beer Stew

Tue, 07 Oct 2008 13:47:50 -0400

My husband and I love this rich stew. It tastes different from your traditional stew, having a more tangy, tomatoey flavor. I adapted it from a Marlboro cookbook recipe. The seasonings can be adjusted to fit your taste. -- posted by PubRat

Fluffeh Risotto

Fri, 10 Oct 2008 01:08:48 -0400

Another just-in-time recipe. I ttook everything in the kitchen and threw it in a pot, with stunning results. Watch the water level carefully -- posted by DursonDanielUrson

Slow Cooker Chicken Stew

Tue, 14 Oct 2008 15:20:28 -0400

This recipe was featured in an email from the Best of Spark People today. Their website is www.sparkrecipes.com and there are mostly healthy recipes posted there. "Start before work, ready to eat later." -- posted by senseicheryl

Stew of the Moon Beast

Mon, 20 Oct 2008 18:51:53 -0400

Courtesy of my friend Irony-Chan. I don't know why she calls it that, either. -- posted by DrGaellon

Fennel Provencal

Tue, 21 Oct 2008 00:12:27 -0400

This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew. -- posted by becy

Easy Beef Stew over Rice or Noodles

Tue, 21 Oct 2008 18:13:48 -0400

Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious -- posted by Jena from Santa Clara

Lentil Stew With Spinach and Potatoes

Mon, 10 Nov 2008 23:14:21 -0500

This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too. -- posted by blucoat

Easy Taco Chili Soup/Stew

Thu, 20 Nov 2008 23:28:53 -0500

A YUMMY recipe, indeed! Great for a cold winter night! Make a double batch because it freezes well. Everyone ALWAYS loves this recipe. Its the consistency of chili and is wonderful served with tortilla strips or over rice! Top with grated cheese for a perfect treat! For weight watchers followers, 1 cup = 2 points! -- posted by BeePeachy

Indian Fish Stew

Wed, 03 Dec 2008 23:48:28 -0500

My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight. -- posted by cyaos

Green Chile Stew

Mon, 08 Dec 2008 18:44:09 -0500

This is a tried and true recipe I make all the time. Super easy.We do this by itself or the next day wrapped in flour tortillas with eggs and cheese. The large cans of chiles and enchilada sauce are cheaper in the ethnic section of the store. -- posted by Tugar357

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

Kedjenou (Ivory Coast Chicken)

Tue, 16 Dec 2008 01:11:00 -0500

This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes. -- posted by Celticevergreen

Cachupa Rica

Wed, 17 Dec 2008 11:54:22 -0500

This is a traditional recipe from Cape Verde. -- posted by Celticevergreen

Mouton Aux Arachides (Lamb in Peanut Sauce)

Wed, 17 Dec 2008 12:29:21 -0500

A traditional recipe of Benin. -- posted by Celticevergreen

Tuscan Cannellini Bean Soup (Vegetarian)

Mon, 22 Dec 2008 19:51:39 -0500

I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.) -- posted by blucoat

Chicken With Apricots and Cider

Tue, 23 Dec 2008 00:31:21 -0500

This is a warming stew - lovely served with mashed potatoes and a green vegetable. It freezes very well, and is easy to cook in larger (or smaller) quantities. It should be noted that the cider used here is not the cloudy apple juice drunk in the USA, but rather a fermented, alcoholic drink made from apples. -- posted by Hawthorne

Eier Schuh Aka Irish Stew

Tue, 23 Dec 2008 16:34:54 -0500

When I was little, my German mom would serve this delicious one-pot dish. She called it Eier Schuh which translates to: Eggs Shoe. Makes no sense, right? Well, when she was a little girl in Ostfriesland, Germany, her brother had a penpal in England who described Irish Stew to him. This is how my Grandmother interpreted the ingredients. My mom misunderstood the pronunciation and "Irish Stew" sounds kind of like "Eier Schuh" . It doesn't seem like any Irish Stew I've ever seen, but it is easy, cheap and yummy! Amounts of ingredients are approximate - suit yourself! -- posted by Linky

Okra & Chickpea Tagine

Thu, 01 Jan 2009 14:44:18 -0500

This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from "EatingWell Magazine". You can play around with this recipe; I like to add a cup of sliced mushrooms! -- posted by blucoat

Saag Tofu (Indian Tofu With Spinach)

Fri, 02 Jan 2009 23:40:13 -0500

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine". -- posted by blucoat

Deconsructed Pot Roast Aka Oven Beef Stew

Mon, 05 Jan 2009 01:45:50 -0500

I just made this today and the family gave it a thumbs up so I am putting it here for next time. The meat came out fork tender and it was a real put it together and forget about it meal. I served it over noodles with some fresh crusty bread. I might add some potatoes next time as the J-Man likes them in his stew. -- posted by JPsBarbie

Moose-Ahh-Leanie (Moose Roast)

Tue, 06 Jan 2009 02:22:10 -0500

A friend gave me a nice LEAN (hence the name) sirloin moose roast and I developed this recipe to prepare it -- it turned out just great. Other cuts of moose, elk, or deer can be used in this recipe but the sirloin cut is really tops for this particular method. I recommend trimming as much visible fat as possible from the roast prior to marinating. This is a Crock Pot recipe but it can just as easily be roasted in your oven, (see directions.) -- posted by Bone Man

Orange Slow Cooker (Crock Pot) Chicken

Wed, 07 Jan 2009 19:11:36 -0500

This is a work in progress. I got a version of this from a friend and adapted it to what I had in the fridge. It's really rich so cutting down the butter or making substitutions would probably work. It's so yummy though, you won't be able to stay away from the left overs! We served this with rice and peas. -- posted by hartleystudio

Flu Stew

Sun, 11 Jan 2009 12:29:43 -0500

This originates from early fall of 2008 when I had the flu, and had looked up what to eat when you had it. The answers my research came up with were protein, and aromatic vegetables such as garlic and onions. I have made several versions of this stew using whatever meat I have at hand, and it always turns out well. NOTE: ONLY DRINK FLUIDS WITH A FEVER. After your fever breaks, then have the stew. A day after I had the stew my flu symptoms were 50 - 75% gone. This is not a cure-all, but it does give your body what it needs to get back on its feet. It's also GREAT for preventing the flu. To save time, in the directions, I prepare the next ingredient while the one I just added is cooking; for example, if I just added the wine, I will then start cutting the carrots and mushrooms, and add them when I'm done, and continue. You can try it with or without meat or cabbage, or you can substitute or add different veggies, tofu, or beans, and it should still turn out just fine. Hope it benefits you as much as it has me. -- posted by Chef Brad #1119502

Lazy Man's Beef Stew

Sun, 11 Jan 2009 17:33:19 -0500

You don't have to be lazy, just pressed for time, to enjoy this flavorful, easy-to-throw-together one dish meal. But, on a lazy Saturday in the middle of winter, this smells wonderful while its cooking and sure hits the spot at suppertime, served with some fresh bread and butter. This recipe has been around a long time and has been used by buzy moms (and lazy bachelors) everywhere. -- posted by Alan in SW Florida

Pantry Shortage Cabbage Stew

Tue, 20 Jan 2009 15:39:44 -0500

A hearty stew packed with flavors. My family eats this right up ,served with biscuits or a salad. -- posted by pantry shortage

Beef Stew With Red Wine & Vegetables

Tue, 20 Jan 2009 16:51:46 -0500

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale. -- posted by Buster's friend

Korean Chicken & Potato Stew

Wed, 21 Jan 2009 14:42:17 -0500

Spicy and delicious. -- posted by Pesto lover

Easy Pho (Chicken or Tofu)

Thu, 22 Jan 2009 00:47:28 -0500

An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009). -- posted by blucoat

Scott Roast

Mon, 26 Jan 2009 00:11:53 -0500

A nice crock-pot roast beef recipe, courtesy of my friend Vicki Scott. -- posted by c.a. little

Hamburger Stew #2

Mon, 26 Jan 2009 01:00:15 -0500

Taken from an iVillage message board -- posted by Sam #3

Coddle

Tue, 27 Jan 2009 01:18:52 -0500

Traditional Dublin dish, simple, easy and very tasty. Ideal to put on before heading to the pub for a few nice pints of guinness. -- posted by Chef #675347

Spicy Beef Stew

Wed, 28 Jan 2009 01:14:59 -0500

Hearty beef stew that was adapted to what I had on hand and came out pretty good. The Original recipe I based this on just called to flour the beef but I threw some seasonings into it and the beef pieces came out Delicious!!! It is Completely optional. -- posted by TheResponsibleOne

Hobo Stew

Fri, 30 Jan 2009 14:45:14 -0500

This is a simple recipe that is also called "dump soup" because after you brown the hamburger meat, you just dump a bunch of cans in! -- posted by Pandapawz

Vegetarian Chili from the Gene Autry Museum of Western Heritage

Mon, 02 Feb 2009 01:57:08 -0500

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Lentil Minestrone Soup

Sun, 08 Feb 2009 23:40:14 -0500

A satisfying main dish soup from "The Best Vegetarian Recipes" by Martha Rose Shulman. The pasta and rice absorb a lot of the liquid, so the soup is thick (add more water if you want a brothier soup). Advance preparation: The soup is even better if it's made a day ahead of time; but don't add the pasta or rice or parsley until you reheat. Then proceed with step 4. It will keep for 5 days in the refrigerator and for 3 to 4 months in the freezer. -- posted by blucoat

Slow Cooker Southwest Chicken Stew

Tue, 10 Feb 2009 00:58:28 -0500

This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup. -- posted by Ian'sMom

Chicken Veggie Soup

Tue, 10 Feb 2009 14:24:12 -0500

This is a recipe I created because I wanted something healthy, quick and easy. And it tastes great! -- posted by Pastryjem

Easy Peasy Meatballs over Buttered Noodles

Fri, 13 Feb 2009 00:13:26 -0500

Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Recipe can doubled or halved. If you cant get the onion soup then replace it with 2 diced onions and a pint of beef stock. -- posted by mummy_to_ash

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Peas and Carrot Stew Vegetarian

Mon, 16 Feb 2009 02:03:03 -0500

Super easy fast and cheap stew that will fill you and your family up -- posted by Chef #1166907

Refried Bean Soup

Tue, 17 Feb 2009 08:03:12 -0500

This is an award winning recipe from Taste of Home, Darlene Brenden of Salem, Oregon. I will post the recipe as listed, but I did make quite a few changes. I sauted a cup of red onion in oil and then added garlic after it was translucent. Then I used homemade refried black beans and refried pinto beans my friend made for me (i.e., with lard). I had frozen some homemade black beans and used those too instead of canned. I had homemade chicken broth in the freezer and used that in place of canned. I didn't use any water--only chicken broth. For the tomatoes, I used a combination of fresh and stewed (whatever I had). I didn't use green chilies, but I used around 7 ounces of jalapenos for more bite. I ended up adding another cup or so of corn for color and flavor (no, my corn wasn't garden fresh). Plus I added cayenne pepper, cumin, chili powder, and salt because I thought it needed more flavor. I also added a bunch of fresh cilantro at the end. If you don't want your food to talk back like I do, you'll probably enjoy the recipe exactly as posted. I must confess I almost threw in a bunch of frozen hash browns at the end, but I didn't because that would really tell you I live in Idaho. Maybe next time...it'll be hash brown and refried bean soup, the Idaho way. -- posted by AmyZoe

Beer-Braised Beef and Onions

Tue, 17 Feb 2009 08:04:35 -0500

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce. -- posted by blucoat

Mark Bittman's Fast Vegetable Soup

Thu, 19 Feb 2009 13:49:51 -0500

This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal. -- posted by blucoat

New Zealand Shepherd's Pie

Sun, 22 Feb 2009 16:07:04 -0500

A kiwi classic traditions old with a modern twist to suit busy lifestyles. This can be made ahead of time, assembled at the last minute, or made and frozen then thawed in the fridge and popped in the oven to brown the potato topping or to reheat. -- posted by Zaatarbella

Hearty Lentil Stew

Mon, 23 Feb 2009 09:56:13 -0500

I have never eaten lentils much less cooked them. My MIL had a package in the pantry though she had never eaten any either. So today I decided to give them a try. The following is what I came up with and we really, REALLY like them a lot! This is the first recipe I have submitted so PLEASE be gentle. -- posted by Moonchild64

Luccan Farro Soup (Mark Bittman)

Mon, 23 Feb 2009 11:33:25 -0500

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy! -- posted by blucoat

Moroccan Style Beef Stew

Tue, 24 Feb 2009 11:18:28 -0500

Not the same old beef stew. This one is made with ground beef and chickpeas instead of stew beef and potatoes. -- posted by Ice Cool Kitty

Beef Stew

Tue, 24 Feb 2009 11:18:55 -0500

This is a fairly quick cooking stew as far as stews go. -- posted by Ice Cool Kitty

Chicken and Vegetables in a Pot

Wed, 25 Feb 2009 10:27:12 -0500

This easy to make chicken crock-pot meal is loaded with veggies and flavors for a simple and satisfying dinner any night of the week. -- posted by Feast Your Eyes!

Kale & White Bean Stew

Thu, 26 Feb 2009 12:13:38 -0500

A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum! -- posted by blucoat

Beef Stew/ Cholent for Crock Pot

Fri, 27 Feb 2009 01:00:42 -0500

I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer. -- posted by Mirramar

Shrimp Dippin' Broth

Sat, 07 Mar 2009 02:39:39 -0500

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking. -- posted by Chef #1194235

Sausage Stew

Sun, 08 Mar 2009 00:46:00 -0500

This recipe is simple and flexible because you can substitute ingredients you have on hand, and it still turns out delicious. I didn't have dry white wine but substituted a bottle of beer. I didn't have enough potatoes so I added some cubed frozen hashbrowns. Surprisingly, I used half the onions (and I love onions), but maybe we just grow our onions bigger in Idaho. I also added a couple cups of white beans just for flavor and used linguica sausage instead of sweet Italian because it's what I had. I left the cheese out of the pot to add separately so there wasn't a cheese covered pot to clean. You could add zucchini or whatever vegetable you felt like if you didn't want to use green beans. I found this recipe on epicurious.com, and it is originally from Bon Appetit April 1991 by Joanie Moscoe of North Caldwell, New Jersey. Thank you Joanie for posting this easy and delicious stew! Serving size is estimated because it was not listed. -- posted by AmyZoe

Cauliflower Tagine

Sun, 08 Mar 2009 00:48:40 -0500

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :) -- posted by Manami

Caldeirada a Pescadora (Fisherman's Stew)

Tue, 17 Mar 2009 19:34:45 -0400

Another delightfully tasty but not too rich winter soup from The Farmer's Almanac. I bake mine in my coated cast iron dutch oven at 350 degrees F as the oven is more efficient than our propane eyes for holding heat. Monkfish is great if you can get it & it is no longer on the overfished registry. -- posted by Buster's friend

Savory Beef Road Stew

Tue, 17 Mar 2009 19:47:54 -0400

The "Road" in the title of this recipe refers to the fact that I usually am traveling for my work and cam make this stew anywhere there is a grocery store. As with any stew recipe this is just a jumping off point and you can change just about anything and still end up with diner. I have used this stew as the base for a deep dish, one crust pie and often added dumplings made with 2 cups Bisquick, 3/4 cup buttermilk, tbsp dry mustard and 1 tbsp dry parsley. -- posted by Doesn't Do Dishes

Country-Style Pork Ribs for the Dutch Oven

Sun, 22 Mar 2009 03:39:39 -0400

Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user. -- posted by Tarheel

Crock Pot Beef Stroganoff

Sun, 22 Mar 2009 03:40:38 -0400

Easy to put together the night before, switch the crock pot on in the morning and then come home after work to a hearty home cooked meal. -- posted by Chef Terick

Grandma Terry's Southern Beans

Mon, 23 Mar 2009 15:56:30 -0400

There's nothing like going to Grandma Terry's a big plate of beans and fried cornbread. A simple and very inexpensive meal. -- posted by Lil' Miss Nikki

Slow-Cooker Provencal Beef Stew

Tue, 24 Mar 2009 18:08:11 -0400

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France). -- posted by JackieOhNo!

Rose Chicken & Mushrooms - Slow Cooker

Wed, 01 Apr 2009 03:40:02 -0400

Delicious chicken, mushrooms and tomatoes in a cream sauce. I serve it over egg noodles. My slow cooker is 5 litres. This makes enough for at least 4 very hungry people or 6 regular hungry people. Enjoy! -- posted by gagetite

Chilean Chicken Stew With Pumpkin and Wild Rice

Fri, 03 Apr 2009 17:25:56 -0400

Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe. -- posted by Buster's friend

Rustic Beef Casserole (Spicy)

Mon, 06 Apr 2009 21:46:23 -0400

This is a really easy beef casserole that turned out super-tasty. I had some veg and potatoes left in the cupboard and decided to try something new. This is a complete meal that is realatively low effort. I have put 4-6 servings, I live with two guys who devoured it so you may get more from the mix! I add dried chillies to the mix but if you don't like spicy - just leave them out. I'm sure it would taste great without!! Let me know if you like it! -- posted by Chef #1167128

Indian Eggplant Stew With Spiced Basmati Rice

Mon, 13 Apr 2009 18:07:50 -0400

Received this wonderful recipe via email. This lovely vegetarian recipe will be easy to make - almost all the vegies can be found in a good summer garden - eggplant, peppers, spinach, tomatoes... all the good things of summer! -- posted by Buster's friend

Lola Alma's Chicken Adobo

Mon, 13 Apr 2009 18:08:42 -0400

one of the easiest Filipino dishes to make! -- posted by skaj71

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Lone Star Chicken Stew

Wed, 15 Apr 2009 02:25:30 -0400

Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt! -- posted by bluemoon downunder

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Vietnamese Beef Stew

Sun, 10 May 2009 20:02:17 -0400

This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia". -- posted by Maryelena

Aunt Juju's Beef Tips With Caramelized Onions

Fri, 15 May 2009 00:50:29 -0400

This is great comfort food... lots of nice gravy to serve over mashed potatoes, rice, noodles, or bisquits. -- posted by Juliawiggins

Jessica's Favourite Unctuous Oxtail Stew

Sun, 17 May 2009 02:45:22 -0400

Incredibly rich, unctuous oxtail stew, very flavoursome. I served with chive and parsley mash and a glass of red wine. Be good with crusty bread though an'all. -- posted by hoptonboy

Caribbean Conch Chowder

Sun, 17 May 2009 02:50:06 -0400

Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com. -- posted by Buster's friend

Cuban Goulash

Tue, 19 May 2009 17:58:13 -0400

Posted for ZWT5 for safekeeping . Serve with rice or egg noodles, a salad, and crusty bread. If you want more heat, feel free to add a pepper of some sort. I also wonder if you want it more sweet if you could not use regular bananas or pineapple? -- posted by WiGal

Louisiana Pickers Shrimp With Piquant Sauce

Wed, 20 May 2009 01:39:13 -0400

This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount. -- posted by Dreamer in Ontario

Ultimate Slow Cooker London Broil

Wed, 20 May 2009 01:44:52 -0400

I always try to find ways to make different cuts of meat soft and tender. This recipe is a sure fire winner. London Broil is a hard meat to get tender and juicy and this simple recipe will show you how. You will never eat London broil any other way. -- posted by Loves Food

Tuscan White Beans in Tomato Ragu

Wed, 20 May 2009 20:09:39 -0400

Adapted from a recipe at Epicurious (http://tinyurl.com/q6nc9c). Serve with plenty of crusty bread. -- posted by DrGaellon

Thai Green Shrimp Curry

Wed, 03 Jun 2009 00:32:55 -0400

Summertime brings both the ocean & the green tailed river shrimp here. I Love curried shrimp in all its variations. Received this recipe in an email from gourmet-recipes-from-around-the-world, thank you Myrtle Killian! Serve with fluffy steamed rice or fresh naan bread with fresh chopped peppers (bird, fish, thai) & plenty of Thai basil. -- posted by Buster's friend

Smothered Okra Wth Shrimp

Fri, 12 Jun 2009 02:02:54 -0400

A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get. -- posted by Buster's friend

Pork With Lime (Ecuador)

Wed, 24 Jun 2009 11:25:06 -0400

Received this recipe via email - sounds good so am stashing for cooler (much cooler) weather to have with big thin Sonoran style tortillas, cilantro rice & a fresh bright salsa. -- posted by Buster's friend

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Simple Sopa (Grandma's Easy Mexican Soup)

Sat, 04 Jul 2009 13:22:56 -0400

This soup is easy to make and suprisingly tasty. I got this recipe from my grandmother, who uses the larger zucchini from her garden for soups. I like to eat it with crackers or bread. -- posted by Melissa Jayde

Cajun Chicken Sausage, Peppers and Onions

Fri, 24 Jul 2009 12:32:31 -0400

This is a very easy recipe that takes little time, requires just a few ingredients and you will love the results. I created this recipe the other night when I had to use up some chicken sausage and spinach that I had on hand. -- posted by JHeffner

Petrini's Italian Pot Roast

Fri, 24 Jul 2009 13:58:53 -0400

A slow-cooked pot roast recipe my mother found over 40 years ago at a local grocery store. Super fast and easy to throw together and makes the house smell wonderful as it slowly simmers on the stove top. I've tried it in the crock pot and it just doesn't turn out as well! -- posted by 2ChinaGirls

A Roast of a Different Color

Wed, 29 Jul 2009 14:57:44 -0400

This is a simple recipe to make. I am on a low carb for life diet and had been missing the traditional beef stew, so I made up my own version. My family even loved it and had no idea they were eating brown rice instead of white rice. -- posted by DNW7419

Vietnamese Beef Stew

Fri, 31 Jul 2009 12:39:24 -0400

Found in The Wichita Eagle who listed as source: "Foods of Vietnam" by Nicole Routhier. Stashing for good winter eating! -- posted by Buster's friend

Ham & Bean Crock-Pot Throw

Sun, 09 Aug 2009 21:03:04 -0400

Ham, pinto beans and whatever else you wanna throw in there .. its cooking in my crock pot now but when its done ill up date as to how the taste was what could have been done better ... i chose the following to throw in.. *** serve with sweet corn bread nice and hot YUM! -- posted by Chef Mami G

Kielbasa, Beans and Barley

Tue, 11 Aug 2009 12:25:21 -0400

Hubby loves Kielbasa and I love Barley, so I thought it was about time I came up with a dish that combines them. Use whatever kind of beans you like, I used small white beans last night. -- posted by puppitypup

'akwa - Traditional Yemeni Oxtail Stew

Mon, 17 Aug 2009 13:02:31 -0400

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan. -- posted by Um Safia

Pork & Cider Stew

Mon, 24 Aug 2009 02:33:50 -0400

Found in a Woman's Day magazine. -- posted by Chris Reynolds

Southern Black-Eyed Peas (Vegetarian)

Mon, 24 Aug 2009 02:43:00 -0400

I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick. -- posted by jdoerck

Chickpea Ratatouille

Fri, 11 Sep 2009 10:45:31 -0400

A simple, cheap and delicious recipe to suit anyone - I don't eat refined carbs so I serve it with a side of broccoli, but try serving it with cooked pasta or rice for a more filling meal. -- posted by peachy_pie

Pepian De Pollo

Mon, 21 Sep 2009 12:49:58 -0400

Found this treasure to use roasted chicken on www.fiery-foods.com - a wonderful site for folks who love to eat & grow chiles. This Guatemalan recipe is listed as "medium" heat scale - adjust it to your preference by starting low & increasing as you go. I roast extra birds when I fire up the BBQ - this recipe is one reason why (& b/c I can't bear to waste the wonderful smokey heat). -- posted by Buster's friend

Tempeh Stew

Thu, 24 Sep 2009 15:04:25 -0400

Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. -- posted by The Savvy Chef

Karyn's Quinoa Chicken Crock-Pot

Thu, 24 Sep 2009 15:08:16 -0400

A co-worker gave me this recipe. It is wheat, gluten, egg and lactose free for those out there with allergies. -- posted by CalgaryHealthyCook

Chicken Gumbo File Soup

Tue, 29 Sep 2009 14:13:20 -0400

Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread. -- posted by Buster's friend

Blu Jam Cafe's Goulash

Wed, 30 Sep 2009 01:06:45 -0400

Cold weather is just around the corner so this recipe from the LA Times' SOS column, kindly provided by chef Kamil Majer Blu Jam Cafe on Melrose Avenue at an appreciative customer's request, caught my eye. The customer noted he is a first generation Hungarian-American, who for twenty years has been searching for a goulash recipe that even remotely resembled his beloved grandma's... & this is it. Not only does it reheat well, it actually tastes better the next day - another one for the brown bag wide mouth thermos. BTW - pork shoulder works fine too - just trim either of excess fat & shoot for a pound and a half of meat to cube. Final bonus - the fresh pork is relatively inexpensive, especially for the quality of the protein & its wonderful flavor. -- posted by Buster's friend

Potato Hash With Dumplings

Mon, 19 Oct 2009 15:08:46 -0400

I got this from Saturday Cooks. I haven't made it yet, but storing it here for safe keeping. Great for budget cooking too. -- posted by angellore

Chicken Paprikash

Mon, 26 Oct 2009 15:16:51 -0400

This is a family favorite! My husband's mother used to make this recipe for him as a child, and she passed it down to me and now I make it for my children. I admit to lightening up the recipe a bit, but I did not sacrifice any flavor. This is creamy, comforting, filling, homey and downright delicious. Once you are full you will be going back for more bites just because you want more taste. I hope you enjoy this as much as we have over the years. -- posted by LizP

Filipino Chicken Adobo

Wed, 18 Nov 2009 14:14:12 -0500

Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe -- posted by Pumpkin Pie's Mommy