52448 roast make cowboy stew Recipes

fully cooked ready to serve pork roast ( that you had the day before or two days before that hasn tsp been heated for the second round..mea......., red potatoes peeled /or 1 can of ready to use potatoes, carrots sliced /or 1 small can of carrots, roux ( or make your own ), water

poblano peppers, boneless beef chuck roast (2 to 3 lb), cut into 1-inch cubes, olive oil, onion, chopped, garlic cloves, minced, carton (32 oz) beef broth, tomatoes, chopped, minced fresh cilantro, chili powder, salt, ground cumin, pepper, potatoes, peeled and cut into 1-inch cubes

lean ground beef, onion, stewed tomatoes, whole kernel corn, chili with beans

bacon, diced, beef stew meat, cubed, onions, medium dice, celery , well scrubbed, cleaned, and chopped, carrot, medium dice, red wine, beef broth, all-purpose flour, vegetable oil, potatoes , well scrubbed and diced, skin on, frozen okra, bay leaves, salt & freshly ground black pepper

cowboy cookies, extra large eggs (or egg substitute), sugar, brown sugar, butter, vanilla, baking soda, baking powder, salt, flour, oats (not quick-cooking ), chocolate chips (milk ), chopped walnuts (optional)

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

cooked boneless beef roast, cubed (use leftovers ), condensed vegetable soup, water

stew meat, yo 5 potatoes, carrots, chopped celery, tomatoes, peas, onions chopped, taioca, tea sugar, bay leaf, salt and pepper

poblano peppers, boneless beef chuck roast, cut into 1-inch cubes (2 to 3 lb), olive oil, onion, chopped, garlic cloves, minced, carton beef broth, tomatoes, chopped, minced fresh cilantro, chili powder, salt, ground cumin, pepper, potatoes, peeled and cut into 1-inch cubes

beef stew meat, cubed, potatoes, diced, carrots, diced, onions, thinly sliced, celery, chopped, beef broth or 1 1/2 cups vegetable broth, beef broth or 1 cup vegetable broth, cornstarch, canola oil, flour

bacon, diced, cubed beef stew meat, onions, medium dice, celery , well scrubbed, cleaned, and chopped, carrots, medium dice, red wine, beef broth, all-purpose flour, vegetable oil, potatoes , well scrubbed and diced, skin on, frozen okra, bay leaves, salt and freshly ground black pepper

beef stew meat , preferably chuck, trimmed of excess fat, kosher salt, vegetable oil, yellow onion, thinly sliced, mild chili powder, chopped tomatoes

stew meat, black pepper, seasoning salt, onion, chopped, potatoes, peeled and cut into bite size pieces, carrots, peeled and sliced 1/2 in thick, stalk celery, chopped, green beans, drained, diced tomatoes, undrained, condensed tomato soup, undiluted, quick-cooking tapioca

cubed pork roast (or beef roast, or venison roast, or stew meat--i use left-over), tomato sauce, salt (to taste), beef bouillon granules, fresh ground pepper, minced garlic (or more if desired), onion, chopped, baby carrots, rinsed, potatoes, peeled and sliced 1/2 inch thick, stalks celery, sliced thin, lentils, frozen lima beans, frozen peas, water

cowboy rib-eye, essence , to taste, recipe follows, olive oil, salt and freshly ground black pepper, onion, sliced, butter, crushed red pepper flakes, chopped garlic, freshly chopped parsley leaves, freshly chopped green onion, bay leaf, mussels, white wine

chickpeas, rinsed and drained, tomato sauce, stewed tomatoes, roasted red peppers, drained and chopped, onion, chopped, garlic clove, minced, zucchini, cubed, salt and pepper, parmesan cheese, grated

moose roast , cubed into stew sized chunks, onion , rough chopped, garlic cloves, minced or pressed, flour, beef base (i used better than bouillon reduced sodium), guinness stout, room temperature, parsnip, chopped into bite size chunks, carrots, also chopped, potato, peeled and cubed, frozen peas, mushroom, sliced, salt and pepper, olive oil, butter, seasoning (i used 2 tsp. paprika , 2 tsp. oregano, 1 tsp. ground coriander, and 1-2 tsp. beau monde seasoning wh)

whole domestic duck , deboned leaving 2 sides, (about 5 1/2 -6 lbs), kosher salt, black pepper, olive oil, syrup, soy sauce, molasses, minced garlic, stewed duck legs, garnish: 1/4 cup shaved green onions