Country Ribs Dutch Oven recipes

Results: 7531 - 7536 of 7536
Ingredients (33) Eye: <B>For braising beef:</B> 3 pounds skirt or flank steak, trimmed 2 quarts water 2 carrots, chopped coarse 1 large onion, choppe... ( more )
- <B>For braising beef:</B>
- 3 pounds skirt or flank steak, trimmed
- 2 quarts water
- 2 carrots, chopped coarse
- 1 large onion, chopped coarse
- 2 celery ribs, chopped coarse
- 1 bay leaf
- 3 garlic cloves, crushed lightly
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon whole black peppercorns
- 2 green bell peppers, cut into 1/4-inch strips
- 1 red onion, cut into 1/4-inch strips
- 4 tablespoons olive oil
- 2 cups braising liquid plus additional if desired
- a 14- to 16-ounce can whole tomatoes with juice, chopped
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 red bell peppers, cut into 1/4 inch strips
- 2 yellow bell peppers, cut into 1/4 inch strips
- 1 cup frozen peas, thawed
- 1/2 cup pimiento-stuffed Spanish olive, drained and halved
- Accompaniment:<B>
- For yellow rice with toasted cumin: </B>
- 2 tablespoons olive oil
- 2 teaspoons cuminseed
- 1/4 teaspoon crumble saffron thread
- 2 cups unconverted long-grain rice
- 4 cups water
- 3/4 teaspoon salt
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(Braised Beef, Peppers, and Onions)<p> Ropa vieja, or "old clothes," describes the shreds of... ( more )

To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, ... ( more )

Servs: 8

Ingredients (16) Eye: <B>For the stuffing</B> 2 large onions, chopped (about 4 cups) 4 ribs of celery, chopped 1 stick (1/2 cup) unsalted butter 1 la... ( more )
- <B>For the stuffing</B>
- 2 large onions, chopped (about 4 cups)
- 4 ribs of celery, chopped
- 1 stick (1/2 cup) unsalted butter
- 1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
- about 4 cups <a href="/recipes/recipe_views/views/13390">corn bread for stuffing</a> or packaged corn bread stuffing
- 1 tablespoon crumbled dried sage
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2/3 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1/3 cup all-purpose flour
- 1 teaspoon paprika, or to taste
- 4 cups <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- fresh kale leaves for garnish
- paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish
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Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a large skillet cook the onions and the celery with salt and pepper to... ( more )

Servs: 8

Ingredients (18) Eye: <B>For soup</B> 2 1/2 qt water 2 medium leeks (white and pale-green parts only), thinly sliced crosswise 1 medium onion, thinly... ( more )
- <B>For soup</B>
- 2 1/2 qt water
- 2 medium leeks (white and pale-green parts only), thinly sliced crosswise
- 1 medium onion, thinly sliced
- 2 medium carrots, halved lengthwise and thinly sliced crosswise
- 3/4 lb potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 3/4 lb butternut or other winter squash, peeled and cut into 1/2-inch pieces
- 1 lb fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans
- Bouquet <A HREF="/cooking/how_to/food_dictionary/entry?id=2685">garni</A> of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string
- 6 oz green beans, cut crosswise into 1/2-inch pieces
- 2 small zucchini (1/2 lb), cut into 1/4-inch-thick slices
- 1 cup elbow macaroni<B>For <A HREF="/cooking/how_to/food_dictionary/entry?id=3993">pistou</A></B>
- 4 large garlic cloves
- Generous handful fresh basil leaves(preferably with blossoms)
- 1/4 teaspoon salt
- 1 cup freshly grated Parmesan
- 1 firm-ripe medium tomato, peeled, seeded, and cut into chunks
- 1 to 11/4 cups olive oilSpecial equipment: kitchen string
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<I>Soupe au Pistou</I><P> During Marion Cunningham&#8217;s last visit with Richard Olney, h... ( more )

Make soup: Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes... ( more )

Prep: 35m Servs: 4

Ingredients (15) Eye: 1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed 1/2 teaspoon salt 1/4 pound <I>pa... ( more )
- 1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
- 1/2 teaspoon salt
- 1/4 pound <I>pancetta</I> (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
- 1/3 cup olive oil
- 1 onion, chopped
- 1 large carrot, cut into 1/2-inch dice
- 1 rib of celery, cut into 1/2-inch dice
- 3 garlic cloves, chopped fine
- 2 zucchini, scrubbed and cut into 1/2-inch dice
- 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
- 1/2 pound boiling potatoes
- 4 cups shredded green cabbage (preferably Savoy)
- 1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
- a 28-ounce can tomatoes, chopped coarse and drained well
- 4 1/2 cups chicken broth (preferably low-salt)<p>freshly grated Parmesan, <A HREF="/recipes/recipe_views/views/15390">garlic <I>bruschetta</I></A>, and dry-cured sausages as accompaniments
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In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight... ( more )

Servs: 10

Ingredients (22) Eye: three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B> 1 tablespoon whole jun... ( more )
- three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B>
- 1 tablespoon whole juniper berries
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme1 ounce dried porcini mushrooms**
- 1 cup hot water
- 1 tablespoon olive oil
- 3 large shallots, chopped fine
- 3 garlic cloves, minced
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered
- 1/2 pound white mushrooms, sliced
- 3/4 cup gin
- 3/4 cup dry white wine
- about 6 cups <a href="/recipes/recipe_views/views/13432">pheasant stock</a>
- 3 celery ribs, cut diagonally into 1/2-inch-thick slices
- 3/4 pound turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices
- 10 ounces pearl onions, blanched in boiling water 3 minutes and peeled
- 3/4 pound baby carrots (about 3 cups)
- 4 tablespoons cornstarch stirred together with 1/4 cup cold water
- 2 puff pastry sheets (from one 171/4-ounce package frozen puff pastry sheets), thawed, unfolded, and chilled in one layer on a tray
- an egg wash made by beating 1 large egg with 1 tablespoon water*available at some butcher shops
- **available at specialty foods shops and some supermarkets
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When making the following dish, start one or two days ahead to allow time for marinating the... ( more )

With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into dr... ( more )

Servs: 6

Ingredients (26) Eye: <B>Marinade: </b> 1/2 cup dry red wine 1/4 cup good-quality port (preferably not too sweet) 1/4 cup olive oil 2 tablespoons bal... ( more )
- <B>Marinade: </b>
- 1/2 cup dry red wine
- 1/4 cup good-quality port (preferably not too sweet)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons low-salt soy sauce
- 2 bay leaves
- 1 teaspoon cracked black pepper
- 2 cloves garlic, crushed
- several sprigs of fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon juniper berries
- 8 quail, preferably fresh, with breast and backbones removed
- 2 tablespoons olive oil<B>Port Sauce:</b>
- 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
- 2 carrots, roughly chopped (about 1/2 cup)
- 1 onion, diced (about 1/2 cup)
- 3 ribs celery, roughly chopped (about 3/4 cup)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 clove garlic, crushed with the flat of a knife blade
- 3 quarts water
- 1/2 cup veal stock or beef broth
- 1 cup good quality port <B>Final Enrichment:</b>
- 2 tablespoons good-quality port
- 2 tablespoons unsalted butter
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Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quai... ( more )

Servs: 4

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