Pork Chops With Spices
2 pounds pork chops (8 total) — 1/2-in. thick
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 cup water
1/2 teaspoon cumin
1/8 teaspoon paprika
1/2 teaspoon turmeric
1 bay leaf
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet.
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat.
Serve the chops with the sauce poured over.
Per Serving (excluding unknown items): 473 Calories; 36g Fat (69.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
Rapid Roast Turkey With Cream Gravy
16 pounds turkey
1/2 cup butter — melted
2 cloves garlic — minced
CREAM GRAVY:
turkey backbone, wing tips, and giblets
1 onion — quartered
1 carrot — coarsely chopped
1 bay leaf
1 parsley sprig
1 teaspoon dried thyme
6 tablespoons butter
6 tablespoons flour
2 cups whipping cream
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F. Place turkey, breast side down, on a cutting surface. Using poultry shears or sturdy kitchen scissors, remove backbone from turkey by cutting along each side of backbone. Cut off wing tips. Reserve backbone, wing tips, and giblets for Cream Gravy.
Place turkey in roasting pan. Push legs down slightly so that they are flat in pan. Stir butter and garlic together in a small bowl; pour over turkey.
Roast turkey 15 minutes; reduce heat to 375 degrees F and roast until 170 degrees F on an instant-read thermometer and exterior of bird is a rich dark brown and juices run clear when joint is moved (about 2 hours and 20 minutes). After first hour baste turkey with pan juices from roasting pan. While turkey is roasting begin gravy. 4. Place roast turkey on carving board. Loosely cover with aluminum foil and let rest for 15 to 20 minutes before carving to maintain moisture of turkey and make it easier to carve. Strain pan juices into turkey broth (see below).
Carve turkey and serve piping hot with Cream Gravy.
CREAM GRAVY: In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey. In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth. Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg. Makes about 6 cups.
Per Serving (excluding unknown items): 625 Calories; 40g Fat (58.8% calories from fat); 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
NOTES : Removing the backbone of the turkey and pressing bird as flat as possible in the pan reduces roasting time by half. Purchase a fresh turkey to avoid thawing time.
Jewish Stewed Shad
Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.
Chicken Spaghetti
Ingredients:
1 cup chopped onion (about
1 large)
1 cup water
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
3/4 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
3/4 teaspoon chopped fresh or
1/4 teaspoon dried rosemary leaves
1 clove garlic, crushed
1 bay leaf
1 (8-ounce) can tomato sauce
1 (8-ounce) can tomato paste
1-1/2 cups cut-up cooked chicken or
turkey
4 cups hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti. 6 servings
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
Arjay’s Sand Springs Chili - Southern
2 lb Coarse ground beef
1/2 lb Flank steak 1/4″ cubs
1/2 lb Reg. ground beef
15 oz Tomato sauce
12 oz Beer
12 oz Tomato paste
1 tb Yellow cornmeal
1 tb Red wine vinegar
1/4 c Instant minced onion
1/4 c Chili powder
1 t Crushed red pepper
1 t Ground cumin
1/4 ts Basil leaves
1/4 ts Caraway seeds
1/4 ts Coriander
1/4 ts Marjoram
1/4 ts Ground red pepper
1/3 ts Ginger
1/3 ts Tarragon
1/3 ts Dill seed
1/3 ts Paprika
1/3 ts Ground tumeric
1/3 ts Ground caramon
1 d Curry
1 d Dill weed
1 d Rosemary
1 d Saffron
1 d Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 ts Minced garlic
1 1/2 ts Salt
1 tb Orgeano leaves
2 tb Salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.
Basic Tomato Sauce
1/4 cup olive oil
1 bay leaf
1 medium onion — chopped
1 teaspoon salt
3 cloves garlic — minced
1/2 teaspoon pepper
1 28 oz can Progresso crushed
1/2 teaspoon sugar
1 28 oz can Progresso italian
1/4 cup freshly chopped parsley
1 tablespoon italian seasoning
1/4 cup freshly chopped basil
Saute onion and garlic in olive oil in medium saucepan till translucent. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper, and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. Simple and delicious!
HAMBURGER VEGETABLE SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
Beef Jardiniere
1 1/2 lb Chuck roast, boneless
16 oz Cn tomatoes
1 ts Sugar
1 ts Salt
1 Bay leaf
1 Bouillon cube
1/4 ts Thyme, dried
1/4 ts Pepper
4 md Carrots
16 oz Cn sweet peas
Trim all the fat from the meat and cut into bite size cubes. Peel and cut carrots into fourths. In a large skillet quickly brown the meat using trimmed fat for oil. Stir in the tomatoes breaking them up with the spoon. Add the seasonings and carrots. Cover and simmer for 1 1/2 hours. Stir in the peas and heat through. Serve over noodles or rice.
Aaronson Simple Stew
3 lb Beef cubes — chuck is fine
2 c Onions — sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned — chopped
<<
2 c Carrot chunks
1 c String beans
12 Tiny new potatoes — peeled
W Whole bay leaf Thyme Basil 1 pkg Aujus gravy mix
1 pkg Frozen tiny peas
Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add eht beef cube s, searing and browning them on all sides. When browned all over, add the onions , sauteeing until they brown a bit. All of this searing and browning is done WIT HOUT ANY ADDED FAT OR OIL. After the onions are browned, add the wine and deglaz e the pan, which means scraping up the browned bits that cling to the bottom of the pan and mixing them in with the wine. Add the beef broth and tomatoes and mi x again. Cook on medium/high heat to the boil. Lower the flame to maintain a slo w, steady simmer and cook for 1/2 hour longer. Add the potatoes and cook for an hour more. Add the carrots and the beans and cook until the beef is tender. The entire cooking process should take about 3 hours. I keep the pot seim-covered until the end when I want to chicken the sauce. Taste and adjust seasoning with sa lt and pepper and any herbs you like. Serve over rice or noodles. Sometimes I th row a whole bay leaf, thyme and basil at the beginning of the c ooking process. Other times I add a package of au jus gravy mix to enrich and thicken the gray. A package of frozen tiny gree peas is another addition. They ad d a nice color to the dish.
Brown Chicken Stock
Ingredients
5 pound chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2 lg onions, coarsely chopped
2 md carrots, peeled, trimmed and coarsely chopped
2 lg celery, stalks, with leaves, trimmed, coarsely chopped
2 each garlic, cloves, crushed
1 bn parsley, stems
2 each thyme, sprigs, or
1 pn thyme, dried
1 each bay leaf
1/2 teaspoon salt, coarse
6 each peppercorns
Directions:
Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.
deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.
Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
Add peppercorns for the last fifteen minutes of the simmering process.
Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
Discard the solids and cool the liquid to room temperature.
Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.
Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.