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Category: Vegetables (Page 32 of 39)

Venison a la Parisienne Recipe

Ingredients:
Venison
2 tablespoons of butter
1 onion
1 bay leaf
2 sprigs of parsley
2 sprigs of thyme
Salt
Pepper
Consomme
1/8 cup sherry
1/2 can chopped mushrooms

Instructions:

Cut venison into pieces.

Heat butter; onion, bay-leaf, parsley, and thyme, all chopped fine.

Add the venison, salt and pepper. Let all fry a few minutes; then add consommé and let simmer until tender. Add sherry and mushrooms.

Let all get very hot and serve.


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Vienna Roast Beef Recipe

Ingredients:
Rib-roast of beef
Salt
Pepper
Ginger
Vinegar
Sliced onion
2 cloves of garlic
2 carrots
2 stalks of celery cut fine
1 bay leaf
Few cloves
Peppercorns

Instructions:

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.

Put in the dripping-pan with onion, garlic, carrots, celery, bay-leaf and cloves and peppercorns.

Pour over 1 cup of stock. Let bake in a quick oven; allow fifteen minutes to the pound.


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French Roast Recipe

Ingredients:
Round of beef
Slices of bacon
Sliced onions
2 sliced onions
2 cloves garlic
Butter
Cream
Salt
Pepper
Parsley

Instructions:

Slice a round of beef and insert slices of bacon (called larding). Put in a large saucepan. Cover and let brown a few minutes. Add onion and boiling water to cover. Let cook slowly until tender.

Add onions, garlic and let cook until tender. Thicken with butter and cream. Season highly with salt, pepper and parsley add to the meat, and let all cook together a half hour and serve hot.


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Indiana Farm Sausage Recipe

Ingredients:
2 pounds ground meat — room Temperature
1/3 cup onion — finely chopped
2 teaspoons fresh parsley — finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil — optional
1 teaspoon dried marjoram — optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme

Instructions:

In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.

An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.


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Irish Loin of Pork with Lemon and Herbs Recipe

Ingredients:
6 lb Boneless pork loin
1/2 cup Chopped parsley
1/4 cup Minced onion
1/4 cup Finely grated lemon peel
1 tablespoon Basil
3 Garlic cloves crushed
3/4 cup Olive oil
3/4 cup Dry sherry

Instructions;

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauce boat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.


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Lamb Kebab Recipe

Ingredients:
4 lb Lean ground lamb
12 Tablespoons Mint leaves (fresh) -or- 6 Tablespoons Dried mint leaves
4 teaspoons Salt
1/2 cup Onion chopped fine
12 Scallions, chopped
1 Tablespoon Black pepper ground
2 Garlic cloves minced
1/2 Tablespoon Ginger ground
1 Tablespoon Red pepper flakes

Instructions:

Make a layer of charcoal that has burned to a gray, hot coal.

Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth.

Form this mixture into “sausages” approx 3″ long & 2″ in diameter. Thread these “sausages” onto wooden skewers leaving a 1″ space between the “sausages” then grill until done over the coals, usually about 12-15 minutes.


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Liver in Mustard Sauce Recipe

Ingredients:
Salt
Ground red cayenne pepper
4 slices liver 1/2 – 3/4″thick
Butter
1 cup shallots, chopped
1 cup dry white wine
1 tablespoon Creole or poupon mustard

Instructions:

Salt and pepper liver. Saute over medium to high heat in butter. Remove liver and keep warm.

Pour off some of melted butter. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes.

Put liver on platter and pour sauce over it.


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Ukranian Liver Pate Recipe

Ingredients:
1 lb liver
2 onions, large. thinly sliced
1 egg
1/2 cup chicken stock
1/3 cup butter
1 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Melt the butter in a skillet. Add the onions and fry until they are turning golden.

At this point add the liver which has been sliced into thin strips and cook for 10 minutes & remove form heat.

Mix all of the ingredients with the onions and liver in a food processor. Chop in processor until a smooth textured mixture is achieved. Grease a 9″ baking dish and spoon the mixture into it.

Bake for 45 minutes in a pre-heated 450 degree F oven. Remove from oven and cool to room temperature.

Note: This mixture may be turned into metal molds for baking or into individual custard cups as well.


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Beef and Balsamic with Arugula Recipe

Ingredients:
Vinaigrette: 2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil

Beef: 1 1/2 lb. beef top sirloin steak (3/4 to 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups packed arugula
1/4 cup chopped fresh basil

Instructions:

With side of knife, mash garlic with 1 teaspoon salt to form paste. Place in small bowl; whisk in vinegar and mustard. Slowly whisk in oil.

Heat grill. Sprinkle beef with 1/2 teaspoon salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes.

Cut steak into 4 pieces or thinly slice; place over arugula. Drizzle vinaigrette over steak; sprinkle with basil.

4 servings.


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Calf’s Liver and Sauteed Onion Recipe

Ingredients:
1 pound liver
Salt
Pepper
3 tablespoons butter
Small onion
Tablespoon lemon juice
Teaspoon Worcestershire sauce
Finely minced parsley

Instructions:

Slice liver in half inch thick pieces. Put into pan and pour boiling water over the liver and let it barely simmer for five to ten minutes. Pour off the water and dry the slices on a napkin. Season with salt and pepper on both sides.

Put 2 tablespoons of butter in a frying pan, and when hot lay the liver. Cook quickly until both sides are browned (note: it must not be cooked until hard and dry or burned, but needs to be cooked all the way through).

When done remove liver to a warm platter to keep hot.

Finely chop the onion. Put a tablespoon of butter and the onion into the frying pan and let it cook for 5-6 minutes, stirring until it is light brown in color.

Add the lemon juice and Worcestershire sauce and parsley. and put a spoonful of this sauce on top of each slice of liver.


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