April 30th, 2009 by alice
Tags: Chili, Texas
INGREDIENTS
- 4lbsbeef chuck, cut in 1/2 inch cubes
- 3tablespoonscumin seeds
- 3tablespoonsoil
- 2largeonions, chopped
- 4garlic cloves, minced
- 4tablespoonshot chili powder
- 2tablespoonsmild chili powder
- 2tablespoonshot paprika
- 1tablespoonoregano
- 2tablespoonssalt
- 2tablespoonscornmeal
DIRECTIONS
- Cut meat into ½ inch cubes.
- Toast seeds over high heat in a heavy skillet for 2 to 3 minutes.Remove from heat and set aside.
- Heat 2 tablespoons oil in Dutch oven.Cook onions and garlic 3-4 minutes until softened.Remove and set aside.
- Heat remaining tablespoon of oil in a pot; add meat and brown quickly over medium high heat.Add to dutch oven with onions and garlic.Mix well.Lower heat to medium.
- Sprinkle all seasonings into pot and stir until meat is well coated.Add enough water to cover.Simmer uncovered 1 ½ to 2 hours or until the meat is tender. Continue to add water if necessary.Once cooked, if sauce is too thin, mix cornmeal with enough water to make a paste, stir in and cook 10 minutes longer.(We always add this anyway.).
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April 30th, 2009 by alice
Tags: Okra, Stewed, Tomatoes
INGREDIENTS
- 1largeonion, diced
- 3tablespoonsoil
- 4cupsokra, cleaned and sliced in 1/2 chunks
- 1 (28 ounce)candiced tomatoes
- 2minced garlic cloves
- 1teaspoonred wine vinegar
- 1teaspoonbrown sugar
- salt, to taste
- pepper, to taste
- Tabasco sauce, to taste
DIRECTIONS
- Sauté onion on medium heat until soft and add okra and stir to coat allowing okra to warm through.
- Add tomatoes, garlic, vinegar and sugar.Turn heat to medium high and bring to a boil for 1 minute.
- Turn heat to low and cook until okra is desired texture.
- Add seasonings to taste.
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April 29th, 2009 by alice
Tags: Pomegranate, Sauce
INGREDIENTS
- 12largepomegranates
- 1/2cuplemon juice
- 1cupwhite sugar
DIRECTIONS
- Cut Pomegranates in half and put seeds through a juice reamer.
- Strain juice through a damp jelly bag or several layers of damp cheesecloth.
- Measure 5 cups of pomegranate juice.
- In a large saucepot combine the pomegranate juice, lemon juice and sugar.
- Bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat to low, or medium low, depending on your stove.You want product at a constant simmer.
- Simmer, stirring often, until product is reduced by half.
- Ladle hot sauce into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- This makes 4 half pints.
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April 29th, 2009 by alice
Tags: Recipe, Strawberry, Syrup
INGREDIENTS
- 2 1/2quartsstrawberries
- 3cupswater, divided
- 2incheslemon peel, pith removed
- 2 1/2cupssugar
- 3 1/2cupscorn syrup
- 2tablespoonsfresh lemon juice
DIRECTIONS
- Note:.
- Lemon Peel, pith removed will be 1 2-inch strip.
- Wash strawberries, drain and de-stem.
- Crush strawberries.
- In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
- Simmer for 5 minutes, stirring often.
- Strain through a damp jelly bag or several layers of damp cheesecloth.
- In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
- Bring to a hard, rolling boil.
- Add the strawberry juice mixture and corn syrup to sugar syrup.
- Boil for 5 minutes, stirring often.
- Stir in lemon juice.
- Ladle hot syrup into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- Note:Fruit syrups tend to be thin.If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch.Bring to a boil cooking until syrup thickens.DO NOT ADD CORNSTARCH BEFORE CANNING.
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April 28th, 2009 by alice
Tags: Butternut, Filling, Hazelnut, Ravioli, Squash
INGREDIENTS
- 1smallbutternut squash
- 1/2cuphazelnuts
- 1cuponions, diced
- 1teaspoongarlic, minced
- 1tablespoonolive oil
- 1/2cupbreadcrumbs
DIRECTIONS
- Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.
- Cover & bake till tender.
- Cool & then scrape out the flesh & mash. Set aside.
- Increase oven temperature to 375°F.
- Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes.
- Let cool & then rub off their skins.
- Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat.
- Place all ingredients in a food processor & process until smooth.
- Use to fill pasta dough of your choice & cook as desired.
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