In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
Heat oil in large skillet over medium heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Preparation time:
20 minutes.
Makes 4 servings.
Brown meat in large skillet; season to taste.
Combine jelly, cornstarch and mustard; add to meat.
Add vegetables.
Cover and simmer for 5 to 7 minutes, stirring frequently.
Makes 4 servings.
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In a large skillet, brown meat in oil.
Season meat to taste. Combine jelly, cornstarch and mustard.
Add to meat.
Add vegetables.
Cover.
Simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over hot rice, if desired.
Yields 4 to 5 servings.
*Tip:
If currant jelly is not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted.
Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
Add the pureed tomatoes and cook till heated through.
Cook the pasta while the soup is heating, according to the package directions.
Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
Sprinkle the cheese and parsley on top of the soup.
In a 6 to
8-quart
pan
over medium heat, combine oil, onion, garlic, bell
pepper and parsley.
Cook, stirring often until onion is soft.
Stir in tomatoes (break up with a spoon) and their liquid, wine,
bay\tleaf,
basil and oregano.
Cover and simmer until
slightly
thickened,
about 20 minutes.
To both, add clams (oysters), shrimp and crabs.
Cover and simmer gently until clams pop
open and shrimp turn pink (I hope the oysters pop open,
I don't know if they will or not), about 20 minutes.\tLadle
...
*Place vermicelli in plastic bag and with rolling pin, crush to about the size of rice.
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes, until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Makes 4 servings.
Cut pork into 1-inch cubes; coat with mixture of cornstarch, pepper and garlic powder.
Heat oil in large skillet over medium-high heat.
Add pork and brown on all sides.
Remove pan from heat.
Combine stir-fry sauce and water; stir into skillet. Cover and return pan to heat.
Simmer 20 minutes, stirring once. Stir in onion and mixed vegetables.
Bring to a boil; reduce heat and simmer, covered, for 12 minutes or until vegetables are tender.
Serve over hot rice.
In a heavy large pot with a lid, heat the oil over high heat until a light haze begins to form over it.
Then add the chopped onion and leek, green pepper, garlic, celery and carrots,
Cook, stirring occasionally, for about 5 minutes or until the vegetables are wilted, but not brown.
Add the tomatoes, tomato paste, wine and 1/4 cup chopped parsley, 1 teaspoon salt and a few grindings of pepper, bay leaf, 1 teaspoon thyme, 1/2 teaspoon oregano and rosemary and bring to a boil.
Lower heat; partially cover and simmer 15 minutes.
Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about 1/4 cup. Add the chopped onion, sage, garlic, parsley and celery and saute slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
Begin adding the ...
Heat oil in large skillet on medium-high heat.
Add shrimp; cook 2 to 3 minutes.
Remove.
Add chicken broth and the next 4 ingredients.
Bring to boil.
Add noodles, onion and frozen vegetables.
Return to boil.
Reduce heat to low.
Cover; simmer 8 to 10 minutes.
Stir in shrimp.
In small bowl mix cornstarch and water.
Gradually stir into mixture in skillet.
Cook and stir until sauce thickens.
Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.
Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes.
Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes.
Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 ...
In a large skillet, brown ground beef and onion.
Drain.
Add water, rice, frozen vegetables, garlic powder and seasoned salt. Mix well. Bring to a boil. Reduce heat to low and simmer uncovered for 6 to 8 minutes or until rice and vegetables are tender. Stir in soup and tomato sauce.
Cook 5 minutes or until thoroughly heated and of desired consistency. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.
Cream together butter and sugar.
Add next 5 ingredients. Sift together and add the next 4 ingredients.
Bake in a large greased pan for 1 hour at 350\u00b0.
It is not necessary to saute any item in this recipe.
Combine the tomatoes, chicken broth, celery, onions, oregano, rosemary, bay leaves, basil, garlic, black pepper, salt and olive oil. Bring all ingredients to a boil for 2 to 4 hours. Thicken with the dissolved cornstarch.
Serve over pasta of your choice.
Top with grated Parmesan cheese.
You can also add meat or sausage of your choice to the sauce. This sauce can be bottled and frozen for later use.
Serves 8 to 10 persons.
Heat oil in large skillet over medium-high heat.
Add pork; cook and stir 5 to 6 minutes or until lightly browned.
Remove with slotted spoon; keep warm.
Add vegetables and 2 tablespoons reserved pineapple liquid.
Cook 2 to 3 minutes or until vegetables are crisp-tender.
Drain, if necessary.
Add pork, pineapple and sauce.
Cook until thoroughly heated.
Serve with rice.