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Recipe Sites and Favorite Recipes Group
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8 days ago
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Bean Stew
Bean Stew
Ingredients:
* 1/2 cup lentils, rinsed, drained
* 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
* 2 cups onions, chopped
* 2 cups celery, sliced
* 4carrots, scrubbed,sliced
* 1/4 cup brown sugar
* 1 cup barley
* 1/2 teaspoon thyme
* 1 large bay leaf
* 1 teaspoon black pepper
* 1/2 cup red wine
* 4 cups V-8 vegetable juice
* 2 cups water
Preparation:
Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.
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Ingredients:
* 1/2 cup lentils, rinsed, drained
* 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
* 2 cups onions, chopped
* 2 cups celery, sliced
* 4carrots, scrubbed,sliced
* 1/4 cup brown sugar
* 1 cup barley
* 1/2 teaspoon thyme
* 1 large bay leaf
* 1 teaspoon black pepper
* 1/2 cup red wine
* 4 cups V-8 vegetable juice
* 2 cups water
Preparation:
Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.
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Vickie's Kielbasa Stew
Vickie's Kielbasa Stew
Ingredients:
* 3 to 4 medium potatoes, peeled and cut into 1 1/2-inch pieces
* 1 lb kielbasa, sliced
* 2 cans green beans, (15oz each) drained
* 1 medium onion, quartered( I use dried minced onion flakes)
* 1 clove garlic, minced
* 2 cans (10 3/4 ounces each) condensed Cream of Mushroom soup
* 1 cup shredded cheddar cheese
Preparation:
Layer potatoes, kielbasa, green beans, onion, garlic, cream of mushroom soup, and shredded cheddar cheese in the crockpot in the order listed above. Cook on LOW for 5 to 7 hours.
Vickie's Note: I have cooked this as long as 11 hours, it only gets better.
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Ingredients:
* 3 to 4 medium potatoes, peeled and cut into 1 1/2-inch pieces
* 1 lb kielbasa, sliced
* 2 cans green beans, (15oz each) drained
* 1 medium onion, quartered( I use dried minced onion flakes)
* 1 clove garlic, minced
* 2 cans (10 3/4 ounces each) condensed Cream of Mushroom soup
* 1 cup shredded cheddar cheese
Preparation:
Layer potatoes, kielbasa, green beans, onion, garlic, cream of mushroom soup, and shredded cheddar cheese in the crockpot in the order listed above. Cook on LOW for 5 to 7 hours.
Vickie's Note: I have cooked this as long as 11 hours, it only gets better.
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Pork Stew w/ Cornmeal Dumplings
Pork Stew w/ Cornmeal Dumplings
Ingredients:
* 1 pound boneless pork shoulder roast, cut into 1-inch cubes
* 1 clove garlic, minced
* 1 tbsp. cooking oil
* 3 medium carrots, cut into 1/2 inch pieces, about 1 1/2 cups
* 3 medium potatoes, peeled and cubed, 2 to 2 1/2 cups
* 1 (12 oz.) can (1 1/2 c.) beer
* 1/4 c. quick-cooking tapioca
* 2 teaspoons sugar
* 2 teaspoons Worcestershire sauce
* 2 small bay leaves
* 1 teaspoon dried leaf thyme, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon pepper
* 1 large can (28 oz.) tomatoes, cut up
* Cornmeal Dumplings, recipe below
Preparation:
In a large skillet over medium heat, brown pork and garlic in hot oil. Drain off excess fat. Meanwhile, combine all ingredients, except dumplings, in a 3 1/2 to 4-quart slow cooker. Stir in browned pork cubes. Cover and cook on LOW setting for 9 to 10 hours or on HIGH setting for 4 to 5 hours. If stew was cooked on low heat setting, turn HIGH heat setting for the dumplings.
Prepare Cornmeal Dumplings, using recipe below. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.
from Betty Copeland
Cornmeal Dumplings
# 1/2 cup cornmeal
# 1/2 cup flour
# 1 teaspoon baking powder
# 1/4 teaspoon salt
# 2 1/2 tablespoons cold butter
# 1/2 cup milk
Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew and continue cooking as directed.
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Ingredients:
* 1 pound boneless pork shoulder roast, cut into 1-inch cubes
* 1 clove garlic, minced
* 1 tbsp. cooking oil
* 3 medium carrots, cut into 1/2 inch pieces, about 1 1/2 cups
* 3 medium potatoes, peeled and cubed, 2 to 2 1/2 cups
* 1 (12 oz.) can (1 1/2 c.) beer
* 1/4 c. quick-cooking tapioca
* 2 teaspoons sugar
* 2 teaspoons Worcestershire sauce
* 2 small bay leaves
* 1 teaspoon dried leaf thyme, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon pepper
* 1 large can (28 oz.) tomatoes, cut up
* Cornmeal Dumplings, recipe below
Preparation:
In a large skillet over medium heat, brown pork and garlic in hot oil. Drain off excess fat. Meanwhile, combine all ingredients, except dumplings, in a 3 1/2 to 4-quart slow cooker. Stir in browned pork cubes. Cover and cook on LOW setting for 9 to 10 hours or on HIGH setting for 4 to 5 hours. If stew was cooked on low heat setting, turn HIGH heat setting for the dumplings.
Prepare Cornmeal Dumplings, using recipe below. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.
from Betty Copeland
Cornmeal Dumplings
# 1/2 cup cornmeal
# 1/2 cup flour
# 1 teaspoon baking powder
# 1/4 teaspoon salt
# 2 1/2 tablespoons cold butter
# 1/2 cup milk
Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew and continue cooking as directed.
view link
Old Fashioned Apple Recipes
Old Fashioned Recipes
Sausages and Fried Apples
Prick the sausages well with a fork. Place in a deep frying pan; pour in enough boiling water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times that they may be nicely browned. Turn onto a platter. Core a number of large tart apples cut them in rings an inch thick and fry in the sausage fat. Garnish the sausage with the apples and serve.
Apple Schmarren
Make a batter of 1 tablespoon of pastry flour, 2 tablespoon of milk, a pinch of salt ,and a well-beaten egg. Slice into this batter 1 good-sized apple. Put into a frying pan 1 teaspoon of clear lard; heat it and pour in the batter. Fry to a nice brown and serve with powdered sugar.
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Sausages and Fried Apples
Prick the sausages well with a fork. Place in a deep frying pan; pour in enough boiling water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times that they may be nicely browned. Turn onto a platter. Core a number of large tart apples cut them in rings an inch thick and fry in the sausage fat. Garnish the sausage with the apples and serve.
Apple Schmarren
Make a batter of 1 tablespoon of pastry flour, 2 tablespoon of milk, a pinch of salt ,and a well-beaten egg. Slice into this batter 1 good-sized apple. Put into a frying pan 1 teaspoon of clear lard; heat it and pour in the batter. Fry to a nice brown and serve with powdered sugar.
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Apple Crisp
Apple Crisp
Ingredients:
* 3 pounds tart apples
* 2 tablespoons lemon juice
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/3 cup rolled oats
* 4 tablespoons cold butter (1/2 stick)
* 1/2 cup chopped walnuts or pecans
Preparation:
Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.
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Ingredients:
* 3 pounds tart apples
* 2 tablespoons lemon juice
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/3 cup rolled oats
* 4 tablespoons cold butter (1/2 stick)
* 1/2 cup chopped walnuts or pecans
Preparation:
Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.
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Savory Apple Side Dish
Savory Apple Side Dish
A great accompaniment to meats such as pork or pot roast.
Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups sliced onion
5 Golden Delicious apples
1/2 teaspoon crushed dried basil
1/4 cup brandy
1 teaspoon cornstarch
1/2 cup water
1 teaspoon red wine vinegar
Method:
1) In large skillet, melt butter over medium-low heat; add onion and sautT 15 minutes or until soft and golden. Meanwhile, peel, core, and slice apples.
2) Add apples and basil to onion mixture and cook 3 minutes. Stir in brandy. In small bowl, blend water, vinegar, and cornstarch; add to apple mixture, stirring constantly. Increase heat to medium and cook, stirring, until thickened. Serve warm.
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A great accompaniment to meats such as pork or pot roast.
Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups sliced onion
5 Golden Delicious apples
1/2 teaspoon crushed dried basil
1/4 cup brandy
1 teaspoon cornstarch
1/2 cup water
1 teaspoon red wine vinegar
Method:
1) In large skillet, melt butter over medium-low heat; add onion and sautT 15 minutes or until soft and golden. Meanwhile, peel, core, and slice apples.
2) Add apples and basil to onion mixture and cook 3 minutes. Stir in brandy. In small bowl, blend water, vinegar, and cornstarch; add to apple mixture, stirring constantly. Increase heat to medium and cook, stirring, until thickened. Serve warm.
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Photos
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Colorful Ora...
5 months ago
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Radish Art
9 months ago
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Steak
9 months ago
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