Recipe Archive - 25 November 2007

3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain
Stuffing (see below)
Marinara Sauce (see below)
2 Tbsp. olive oil

Brown the slices of beef in a skillet with the olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve.

Stuffing
Use a basic turkey like stuffing as follows:

12 oz. regular bread cubes plus cornbread cubes, with seasoning mix
4 oz. pine-nuts
3 stalks celery
1 diced onion
1 diced apple

First brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content.

Marinara Sauce

4 Tbsp. olive oil
4 cloves pressed garlic
1 medium onion, diced
1 Tbsp. oregano
1 Tbsp. sweet basil
1½ tsp. tarragon
1 tsp. thyme
1 tsp. sage
3 Tbsp. dried parsley
1 tsp. savory
salt & pepper to taste
1 small can tomato paste
32 oz. tomato sauce
16 oz. crushed tomatoes
2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes
¾ cup thin 1" slices bell pepper (yellow or red preferred)
1½ cups sliced mushrooms
1 16 oz. can olives, chopped
¾ cup zucchini (optional)
1 tsp. baking soda
1½ Tbsp. brown sugar
½-1 cup red wine
4 to 6 Italian sausages (hot or mild to taste)

In a large pot, pour the olive oil, onions, garlic, and spices. Sauté ingredients to break the flavor. Add tomato paste and continue to sauté for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red wine.

Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later.

Yields: 12 servings
Preparation Time: 1 hour, 30 minutes



ISSN 1938-7385 Volume 13, Number 35 This Week's Contents 1. Duck Stuffed with Apples 2. Tea-smoked Sturgeon 3. Texas-style Nacho Dip 4. The Culinary Institute of America Turkey Pot Pie 5. Batidos 6. Braciole

1. Duck Stuffed with Apples submitted by zheynar 2 ducks, 5 pounds each Salt and freshly ground black pepper 2 tablespoons fresh thyme 6 green apples, peeled and chopped 1/2 stick butter 1/2 cup water 1/2 cup white wine 2/3 cup sour cream Preheat the oven to 375 degrees F. Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter. Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan. Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

2. Tea-smoked Sturgeon submitted by zheynar 6 (6-ounce) portions fresh sturgeon 4 ounces olive oil 2 tablespoons ground coriander 2 shallots minced 2 ounces chopped dill 4 ounces black Russian tea 4 ounces apple wood chips 1 red onion minced 3 ounces capers 2 hard boiled eggs minced 6 ounces creme fraiche Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours. In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve.

3. Texas-style Nacho Dip submitted by dlyonsden Let the partying begin........ someone brought the chips, and someone brought the vegetables, the fridge is stocked with your favorite beverages, but wait! Something's missing! Where's all the dip for for those fingertip delights? 1 lb. ground beef 1 lb. bulk hot pork sausage 2 lbs pasteurized process cheese spread, cubed 1 can (10 1/2 oz) cream of mushroom soup 1 can (10 oz) diced tomatoes & green chilies 2 tsp garlic powder 1 tsp black pepper Brown meat and sausage in Dutch oven or saucepot; drain. Add remaining ingredients and mix well. Cook until cheese spread is melted and mixture is thoroughly heated. Serve with tortilla chips. Makes 8 cups.

4. The Culinary Institute of America Turkey Pot Pie submitted by butterflydog 3 Tbs oil or butter 1 1/2 cups yellow diced onion 2 tsp minced garlic 3 Tbs flour 3 cups turkey or chicken broth salt as needed fresh black pepper 1 cup diced carrot 1 cup diced celery 2 cups diced Yukon Gold potatoes 4 cups cooked diced turkey meat 1 cup green peas ( thaw if frozen ) 2 Tbs chopped fresh flat leaf parsley 2, 9 inch prepared pie crusts or frozen puff pastry or other topping of choice such as prepared leftover mashed potatoes Great using leftovers, my family prefers horseradish mashed potatoes for the topping. Sometimes I would add some diced parsnips or turnips to the recipe for part of some of the diced vegetables Heat butter in saucepan over medium heat and cook onion until tender about 10 minutes.. Add garlic and sauté till aromatic about 30 seconds. Stir in flour and cook and stir constantly until pasty and thick about 2 minutes. Add broth and whisk well to work out any lumps. Bring to a boil and immediately reduce to a simmer, stirring until thickened about 15 minutes. Salt and pepper to taste. Add diced vegetables to broth mixture and simmer until tender, about 20 minutes. Add turkey and peas and remove from heat. Stir in chopped parsley. Spoon filling into individual crocks or a baking dish. Cut pastry to appropriate size to fit and cover dish. Cut vents in dough and press edges to seal on dish. Bake in a preheated 350F oven until pastry is puffed and golden, about 45 minutes for a large dish or 25 minutes for individual dishes. Serve immediately Serves 4 to 6 Source: from the Culinary Institute of America "One Dish Meals " , 2006

5. Batidos submitted by butterflydog Batidos (Costa Rican Milk shakes) Ice cubes as needed Fresh cut up fruit ( ex: pineapple, mango, banana, papaya, coconut ) Milk or water dash of white or brown sugar if sweeter taste desired Place some ice cubes in blender with cut up fresh fruit of choice. Use high speed setting to crush ice and fruit and mix until mixture is a thick pulp. Add enough milk or water and whir until mixture is very thick and foamy. Serve in a tall clear ice cream soda type of glass

6. Braciole submitted by amanda 3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain Stuffing (see below) Marinara Sauce (see below) 2 Tbsp. olive oil Brown the slices of beef in a skillet with the olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve. Stuffing Use a basic turkey like stuffing as follows: 12 oz. regular bread cubes plus cornbread cubes, with seasoning mix 4 oz. pine-nuts 3 stalks celery 1 diced onion 1 diced apple First brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content. Marinara Sauce 4 Tbsp. olive oil 4 cloves pressed garlic 1 medium onion, diced 1 Tbsp. oregano 1 Tbsp. sweet basil 1½ tsp. tarragon 1 tsp. thyme 1 tsp. sage 3 Tbsp. dried parsley 1 tsp. savory salt & pepper to taste 1 small can tomato paste 32 oz. tomato sauce 16 oz. crushed tomatoes 2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes ¾ cup thin 1" slices bell pepper (yellow or red preferred) 1½ cups sliced mushrooms 1 16 oz. can olives, chopped ¾ cup zucchini (optional) 1 tsp. baking soda 1½ Tbsp. brown sugar ½-1 cup red wine 4 to 6 Italian sausages (hot or mild to taste) In a large pot, pour the olive oil, onions, garlic, and spices. Sauté ingredients to break the flavor. Add tomato paste and continue to sauté for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red wine. Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later. Yields: 12 servings Preparation Time: 1 hour, 30 minutes

To UNSUBSCRIBE from the International Recipes OnLine Archived Recipes, visit http://www.internationalrecipes.net/recipes/subsc.pl and follow the instructions on the screen. Did you know that you can now receive your recipes in individual mailings rather than in bulk like this? You can also select criteria to receive only the recipes you want! For more information, visit http://www.internationalrecipes.net/recipes/subsc.pl -- you will not automatically be unsubscribed from this group if you join another, however. Please submit all recipes to http://www.internationalrecipes.net/recipes/post.pl OR you may send them to dave@simpleinternet.com with the subject SUBMIT RECIPE. And don't forget to check out Food.Chat at http://www.internationalrecipes.net/foodchat/ http://www.internationalrecipes.net/recipes/ International Recipes OnLine!