Stews & Stocks

Sprinkle lemon juice over meat and leave for 1 hour.

Cut each type of meat into 6 even pieces. Put them into 3 separate bowls and sprinkle generously with white wine.

Rinse sauerkraut with cold water; drain well.

Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham cut into small pieces and simmer gently for two hours.

Coat meat lightly with flour and brown in oil (or you can stick the coated meat on a broiler pan and brown it in the oven (saves time and has the added option of not being fried in oil).

Cut into bite size pieces any vegetables you like, mainly, pot. carrots, onions, celery, etc.

Brown the beef with the onions in a large pot.

In a medium-large saucepan boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked).

Cook tortellini according to package directions.

Saute onions in oil until soft. Add all the vegetables and spices, except cilantro and zucchini, and stock.

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients.

Steam or boil sweet potato cubes until tender.

Gently simmer, until reduced to about 2 cups liquid.

(*)I cooked 100g dried grated coconut with water in the microwave oven, pureed it and strained it through a sieve.

In large pot, brown onions in 3 Tbsp. of oil or butter.

In a 4-quart Dutch oven, brown beef in butter.

In a 3-qt. saucepan, heat the oil over med.-high heat.

Use 6 birds if they are really small. Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole.

Chickpeas should be soaked overnight in enough water to cover them by 4 inches, drained, and rinsed.

Saute the following in 'enough' vegetable oil adding the ingredients in the order specified:

Soak lima beans overnight in cold water then drain.

Put all in large dutch oven, cover and bring to a boil, lower heat and simmer for about 30 minutes, till all is tender.

Mix and heat. Occasionally I'll add half a package of tempe (sp?) if I'm feeling a bit rich.

Thaw fish and shrimp, if frozen. Rinse fish and shrimp.

Beat stew tomatoes with a beater.

In a large stock pot, add the seasonings to the water and bring to a boil.

Fry bacon and onion in skillet. Discard drippings (or store in your cherished drippings jar).

In a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min.

Drain beans and use the liquid to boil the meat for about 2 hours at low heat.

Use a sharp knife to cut between the spareribs.

Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.

In large bag, mix together flour, 1tsp salt and pepper.

Brown the meat and add about 1 and 1/2 cups water.

In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.

Melt butter, add drained oyster; cook 3 minutes or until edges curl.

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.

Trim all fat from meat. Put all ingredients in crock-pot.

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and tomato paste.

Place mutton with thyme in sauce pan and add cold water to cover.

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder.