Favorite recipe
- Thread starter henry
- Start date
Onion Swiss Steak (in a Pot or Dutch Oven)
3 lb Round steak, 3/4" thick
1 1/2 t Salt
1/4 t Pepper
2 pk Onion soup mix
2 cans (10 oz) tomatoes
Cut steak into serving pieces (cubes), season with salt and pepper and place into large pot or dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all.
Cover and cook over slow fire for 2 to 3 hours or until meat is done and tender.
Make some rice to go with this and you are set!
3 lb Round steak, 3/4" thick
1 1/2 t Salt
1/4 t Pepper
2 pk Onion soup mix
2 cans (10 oz) tomatoes
Cut steak into serving pieces (cubes), season with salt and pepper and place into large pot or dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all.
Cover and cook over slow fire for 2 to 3 hours or until meat is done and tender.
Make some rice to go with this and you are set!
ENGRYAH (ARABIC MEAT AND EGGPLANT)
3/4 cup olive oil
1 lb. lean stew beef or lamb
1 large onion, finely chopped
pinch of black pepper
large pinch of turmeric
1 large eggplant
salt (to sprinkle over eggplant slices)
1 large tomato, thinly sliced
1/2 cup fresh lemon juice (or tamarind syrup)
2/3 cup tomato juice
3 tablespoons sugar
A Baghdad specialty made with eggplant and stew beef or lamb.
Cut beef or lamb evenly into 1 inch cubes, removing any fat.
In a heavy bottomed skillet, brown meat cubes in 1 1/2 tablespoons of the olive oil with onion, pepper and turmeric. When meat has browned, add enough boiling water or beef stock (if available) to cover; reduce heat and simmer for 2 hours, or until meat is tender. Add more water/stock occasionally throughout the cooking if needed, having about 1 1/2 cups of liquid remaining in pan when the meat is done.
While the meat is simmering, remove the peel from the eggplant, leaving on 5 unpeeled lengthwise strips of skin. Slice the eggplant into 1 inch thick circles; sprinkle generously with salt and stack the slices. Set on a paper towel and allow to stand for 1-2 hours. Rinse off salt and pat dry.
Heat the remaining olive oil in a skillet and brown the eggplant slices, turning once. Drain on paper towels or napkins.
After the meat has cooked, layer the fried eggplant over the meat. Place tomato slices on top of the eggplant and sprinkle with lemon juice (or tamarind syrup, if available). Sprinkle with sugar and pour over the tomato juice. Season with salt and pepper.
Simmer over medium heat for 20-30 minutes.
Serve with white rice.
3/4 cup olive oil
1 lb. lean stew beef or lamb
1 large onion, finely chopped
pinch of black pepper
large pinch of turmeric
1 large eggplant
salt (to sprinkle over eggplant slices)
1 large tomato, thinly sliced
1/2 cup fresh lemon juice (or tamarind syrup)
2/3 cup tomato juice
3 tablespoons sugar
A Baghdad specialty made with eggplant and stew beef or lamb.
Cut beef or lamb evenly into 1 inch cubes, removing any fat.
In a heavy bottomed skillet, brown meat cubes in 1 1/2 tablespoons of the olive oil with onion, pepper and turmeric. When meat has browned, add enough boiling water or beef stock (if available) to cover; reduce heat and simmer for 2 hours, or until meat is tender. Add more water/stock occasionally throughout the cooking if needed, having about 1 1/2 cups of liquid remaining in pan when the meat is done.
While the meat is simmering, remove the peel from the eggplant, leaving on 5 unpeeled lengthwise strips of skin. Slice the eggplant into 1 inch thick circles; sprinkle generously with salt and stack the slices. Set on a paper towel and allow to stand for 1-2 hours. Rinse off salt and pat dry.
Heat the remaining olive oil in a skillet and brown the eggplant slices, turning once. Drain on paper towels or napkins.
After the meat has cooked, layer the fried eggplant over the meat. Place tomato slices on top of the eggplant and sprinkle with lemon juice (or tamarind syrup, if available). Sprinkle with sugar and pour over the tomato juice. Season with salt and pepper.
Simmer over medium heat for 20-30 minutes.
Serve with white rice.
PEANUT BUTTER BUTTERSCOTCH COOKIES
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids