Category: main dish

Recipe: Soup Joumou
[ 0 ] January 25, 2010 |

Recipe: Soup Joumou

Soup Joumou1 lb. corned beef or beef stew meat water 1 1/2 lbs. pumpkin (peeled & diced) 2 turnips (diced) 1 small onion (finely chopped) 1 sprig parsley 1 sprig thyme 3 garlic cloves (crushed) 1 cup milk 1/8 tsp. nutmeg 1 tbsp. butter 3/4 cup rice, washed (uncooked, not instant) salt 3/4 tsp. pepper […]

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Recipe: Crab Stuffed Mushrooms
[ 0 ] January 20, 2010 |

Recipe: Crab Stuffed Mushrooms

Crab Stuffed Mushrooms5 large portabello mushrooms8 oz. fresh crab meat6-8 green onions (chopped)1/4 tsp. dried thyme1/4 tsp. dried oregano1/4 tsp. ground black pepper1/4 cup grated Parmesan cheese1/2 cup bread crumbs1/3 cup Mayonnaise1/4 tsp. paprika1 tsp. mustard1 egg4 tbsp. grated Parmesan cheese (*save for end)Preheat oven to 350 degrees. In a bowl, combine the crab meat, […]

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Top Five Wednesday: Five Soups You Should Make
[ 4 ] January 13, 2010 |

Top Five Wednesday: Five Soups You Should Make

After the last Food Blogger Happy Hour/Potluck, we have been infatuated with soup. All kinds. Thrifty DC Cook is responsible for this. She made probably one of the top five best soups we’ve ever tasted (*It was a seafood soup in a spicy, lemongrass broth). The recipe for that is coming soon and we will […]

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Recipe: Red Wine Pork Chops
[ 0 ] December 16, 2009 |

Recipe: Red Wine Pork Chops

Red Wine Pork Chops2 pork chops (bone-in)2 shallots (sliced)Olive oil1 tbsp. rosemaryBlack Pepper (to taste)1/4 cup red wine1 cup beef broth1 tbsp. butterIn a pan add about 2 turns of the pan of olive oil, fry the pork chops over medium heat. Once fully cooked through, remove the pork chops and set aside making sure […]

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Recipe: Winter Chili
[ 0 ] December 10, 2009 |

Recipe: Winter Chili

Winter Chili1/2 lb. ground beef suet2 lb. coarsely ground beef3 garlic cloves1 1/2 tbsp. paprika3 tbsp. chili powder1 tbsp. cumin seed1 tbsp. salt1 tsp. white pepper1 1/2 tbsp. diced sweet pepper3 cup waterFry out the suet in a heavy kettle, then add meat and other seasonings. Cook under cover slowly for 4 hours, stirring occasionally. […]

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