Post by JJ Judkins on Aug 16, 2008 15:50:33 GMT -6
* Exported from MasterCook *
Plantation Stew
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : *Beef Jewish
Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds lamb-stew meat
1/2 cup olive oil
6 potatoes-cubed
2 red bell peppers -- diced
1 teaspoon sugar
1 teaspoon thyme
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 tablespoon parsley-chopped
1/4 cup sherry
2 quarts chicken stock
Heat oil and sauté lamb until brown on all sides.
Add the stock and simmer for 2 hours.
Add the remaining ingredients, expect for the sherry and simmer for 1/2 hour more.
Add the sherry just before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 189 Calories; 16g Fat (83.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2476mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Poached Beef Chuck Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds boneless beef chuck eye or
2 tablespoons vegetable oil
10 1/2 ounces condensed beef broth
1 cloves garlic -- minced
4 black peppercorns
chuck cross rib roast
4 cups water
1 cup burgundy wine
1 tablespoon Italian seasoning
peppered sauce "see recipe"
Tie boneless beef chuck roast with heavy string at two inch intervals. Brown roast in oil in Dutch oven over medium high heat until all sides are browned. Browning gives the attractive color achieved by roasting.
Pour off drippings. Add water, beef broth, wine, garlic, Italian seasoning and peppercorns. Bring to a boil; reduce heat to low, cover and simmer 20 to 24 minutes per pound.
Temperature will register 140F.
Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 minutes before carving. During standing, roast will rise approximately 10F to 150F for medium-rare.
Remove string.
Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. [Editor-no recipe for peppered sauce found].
Carve roast into thin slices and serve with peppered sauce.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 5g Fat (94.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Plantation Stew
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : *Beef Jewish
Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds lamb-stew meat
1/2 cup olive oil
6 potatoes-cubed
2 red bell peppers -- diced
1 teaspoon sugar
1 teaspoon thyme
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 tablespoon parsley-chopped
1/4 cup sherry
2 quarts chicken stock
Heat oil and sauté lamb until brown on all sides.
Add the stock and simmer for 2 hours.
Add the remaining ingredients, expect for the sherry and simmer for 1/2 hour more.
Add the sherry just before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 189 Calories; 16g Fat (83.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2476mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Poached Beef Chuck Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds boneless beef chuck eye or
2 tablespoons vegetable oil
10 1/2 ounces condensed beef broth
1 cloves garlic -- minced
4 black peppercorns
chuck cross rib roast
4 cups water
1 cup burgundy wine
1 tablespoon Italian seasoning
peppered sauce "see recipe"
Tie boneless beef chuck roast with heavy string at two inch intervals. Brown roast in oil in Dutch oven over medium high heat until all sides are browned. Browning gives the attractive color achieved by roasting.
Pour off drippings. Add water, beef broth, wine, garlic, Italian seasoning and peppercorns. Bring to a boil; reduce heat to low, cover and simmer 20 to 24 minutes per pound.
Temperature will register 140F.
Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 minutes before carving. During standing, roast will rise approximately 10F to 150F for medium-rare.
Remove string.
Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. [Editor-no recipe for peppered sauce found].
Carve roast into thin slices and serve with peppered sauce.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 5g Fat (94.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0