Recipes

RECIPE INGREDIENTS
2 teaspoons extra-virgin olive oil
3 cups frozen pepper stir-fry vegetables
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
Pinch of salt
1/4 teaspoon paprika, plus more for sprinkling
1/8 teaspoon cayenne pepper
4 cloves garlic, minced
1 28-ounce can or 2 14 1/2-ounce cans diced tomatoes
1 19-ounce or 15 1/2-ounce can chickpeas, rinsed
Freshly ground pepper to taste
4 large eggs

North African Vegetable Stew with Poached Eggs Recipe at Cooking.com
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DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

Meanwhile, grind coriander seeds, caraway seeds and salt coarsely in a spice mill, a dry blender or in a mortar and pestle. Transfer to a small bowl and stir in 1/4 teaspoon paprika and cayenne.

Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 10 to 15 minutes. Season with pepper.

Break eggs into separate quadrants of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs are set, 5 to 7 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate. Fresh-vegetable variation: In Step 1, cook 1 medium sliced onion for about 2 minutes; add 2 diced bell peppers and cook for 3 to 5 minutes more. In Step 3, add 3 diced seeded tomatoes.

RECIPE INGREDIENTS
1/3 cup dried borlotti beans (red)
1/3 cup dried cannelli beans
2 zucchini, trimmed and diced
2 eggplants, trimmed and diced
3 tomatoes, peeled, seeded and diced
1 bunch celery, trimmed and diced
2 potatoes, peeled and diced
2 tablespoons olive oil
1 1/2 tablespoons kosher salt
5 oz pasta (broken-up spaghetti, shells, anolini, macaroni, penne or other)
2 tablespoons purchased basil pesto (such as Buitoni®)

Genoese Minestrone with Pesto Recipe at Cooking.com
DIRECTIONS
Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Drain. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce the heat to moderately low and cook for about 1 hour, until the beans are tender.

Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.

RECIPE INGREDIENTS
1 1/4 cups dried beans, such as kidney beans or white (navy) beans
5 oz. salt pork of slab bacon, diced
3 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 potatoes, diced
2 cloves garlic, chopped
1 tablespoon tomato paste
3 quarts beef stock or water
bouquet garni
3 cups thinly sliced cabbage
1 cup macaroni or any small pasta
Grated parmesan cheese, to serve

Minestrone Recipe at Cooking.com
DIRECTIONS
Cover the beans with water and soak for 8 hours or overnight. Drain, put in a large saucepan with 2 quarts water and simmer for 1 1/2 hours, or until tender.

Meanwhile, place the salt pork or bacon in another saucepan and cover with cold water. Bring to a boil, strain and refresh in cold water. Spread on paper towels to dry. In a large heavy-bottomed stockpot or Dutch oven, heat the olive oil and lightly brown the salt pork or bacon over medium heat for 3 minutes. Add the onion, carrots, potatoes, celery and garlic, reduce the heat and cook for 5 minutes without coloring. Add the tomato paste and cook for 3 minutes. Add the stock and simmer for 10 minutes, skimming any fat from the surface. Add the bouquet garni and cabbage and simmer for 5 minutes. Remove from the heat and set aside.

Drain the beans and add to the soup mixture. Return to the heat and simmer for 10 minutes. Add the pasta and cook for another 15 minutes, or until soft. Check the seasoning and remove the bouquet garni. Serve with the grated Parmesan sprinkled over the top.

RECIPE INGREDIENTS
2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1-1/2 quarts canned low-sodium chicken broth or homemade stock
1-3/4 cups canned diced tomatoes with their juice (one 15-ounce can)
1 tablespoon tomato paste
1/2 pound potatoes, peeled and cut into 1/2-inch dice
1/2 pound green beans, halved
1-1/4 teaspoons salt
3 ounces fine egg noodles (about 1 cup)
1/3 cup chopped fresh parsley

Vegetable Noodle Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes.

Stir in the egg noodles. Bring the soup back to a simmer and cook until the vegetables and noodles are tender, about 5 minutes. Stir in the parsley.

VARIATIONS: Feel free to mix and match vegetable combinations according to what you like and what you have on hand. Other excellent soup vegetables include: fennel, celery root, cabbage, parsnips, turnips, peas, zucchini, squash, shredded greens, corn, lima beans, and bell peppers.

WINE RECOMMENDATION: With this soup, try one of the lean and aromatic cabernet francs from the North Fork of Long Island, New York. These wines have less tannin than cabernet sauvignon and a distinct herbal, sometimes vegetal, flavor.

RECIPE INGREDIENTS
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons black bean-garlic sauce (see Note)
1 tablespoon Shao Hsing rice wine or dry sherry (see Note)
2 teaspoons cornstarch
Pinch of crushed red pepper
1 tablespoon canola oil
1 pound salmon, skinned (see Tip) and cut into 1-inch cubes
12 ounces mung bean sprouts (6 cups)
1 bunch scallions, sliced
DIRECTIONS
Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.

Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook, stirring gently, for 2 minutes. Add bean sprouts, scallions and the sauce mixture (the pan will be full). Cook, stirring, until the sprouts are cooked down and very tender, 2 to 3 minutes

RECIPE INGREDIENTS
2 large artichokes
1/4 cup vegetable oil
1 large tomato, cored and diced large
1/2 cup pitted brine-cured black olives
1/4 cup roughly chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 1 lemon)
Four 8-ounce swordfish steaks, about 1 1/2 inches thick

Grilled Swordfish with Artichokes, Tomatoes, and Olives Recipe at Cooking.com
DIRECTIONS
Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.

In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.

Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.

In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.

Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.

RECIPE INGREDIENTS
1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 10-inch whole-wheat tortillas
1 cup shredded sharp cheddar cheese
8 slices deli turkey, preferably smoked (8 ounces)
DIRECTIONS
Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

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RECIPE INGREDIENTS
2 6-ounce cans chunk light tuna, drained
1 plum tomato, chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated artichoke hearts
2 tablespoons minced red onion
1 tablespoon chopped pitted kalamata olives
1 teaspoon capers, rinsed and chopped
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
2 teaspoons canola oil
DIRECTIONS
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

RECIPE INGREDIENTS
6 large raw shrimp, peeled and deveined
1 cup olive oil
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro leaves
For the Vinaigrette:
2 teaspoons olive oil
1 teaspoon rice wine vinegar
2 tablespoons finely chopped cilantro leaves
1 cup dry white wine
2 shallots, finely chopped
2 teaspoons fresh lemon juice
1 bay leaf
5 whole white peppercorns
8 tablespoons unsalted butter, cut into small pieces, at room temperature
salt and freshly ground white pepper
For the Risotto:
3 cups chicken stock
3 cups fish stock
5 tablespoons unsalted butter
2 tablespoons vegetable oil
1 white onion, finely diced
1 pound Arborio risotto rice
1 cup fresh or frozen corn kernels
1 roasted poblano chili, peeled and diced
1/4 cup chopped cilantro leaves
salt and freshly ground black pepper

Six (6-ounce) snapper filets, each filet cut in half on the bias
salt and freshly ground black pepper
4 tablespoons olive oil
3 heads baby bok choy, halved and blanched (optional)

Sauteed Snapper with Sweet Corn Risotto Recipe at Cooking.com
DIRECTIONS
In a medium bowl, combine the shrimp, oil, garlic and cilantro and stir to coat the shrimp. Cover, refrigerate and marinate for at least 30 minutes.

TO MAKE THE VINAIGRETTE: In a small bowl whisk together the oil and vinegar. Add the cilantro leaves and set aside. Pour the wine, shallots, lemon juice, bay leaf and peppercorns into a small saucepan and boil over high heat until it has reduced to about 1/3 cup. Reduce the heat to low and whisk in the butter a few pieces at a time then strain the sauce, discarding the solids. Season the strained sauce with salt and white pepper. Stir in the oil-vinegar mixture and set over very low heat to keep warm while you make the risotto.

TO MAKE THE RISOTTO: Heat the chicken and fish stock in a large pot over medium heat. In a large heavy-bottomed pot over medium high heat, melt 3 tablespoons of the butter and vegetable oil. Add the onion, cook until it is translucent and add the rice. Stir the rice with a wooden spoon to coat in the oil. Add one ladle of the hot stock to the rice and stir constantly, until most of the liquid has been absorbed. Continue this process, until the rice has stopped absorbing the liquid and the center of the grain is al dente, about 15 minutes. Stir in the corn, poblano, cilantro and remaining 2 tablespoons butter. Season with the salt and black pepper. Keep the risotto warm over low heat while you sauté the fish and shrimp.

RECIPE INGREDIENTS
2 tablespoons dry mustard
2 tablespoons cold water
1/2 cup mayonnaise
1 tablespoon honey
salt
Dried dill
2 pounds center-cut salmon fillet, cut into 4 pieces
1 tablespoon cooking oil
1/4 teaspoon fresh-ground black pepper

Salmon with Gravlax Sauce Recipe at Cooking.com
DIRECTIONS
In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes. Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.

Heat the broiler. Rub the salmon on both sides with the oil. Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet. Serve the salmon with the sauce alongside.

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RECIPE INGREDIENTS
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo (see Shopping Tip) or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces (see Ingredient Note)
Freshly ground pepper to taste

Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile.

Ingredient Note: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its seafloor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Baked Cod with Chorizo & White Beans Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 425°F. Coat a 9-by-13 inch baking dish with cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

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RECIPE INGREDIENTS
6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

Bistro Flank Steak Sandwich Recipe at Cooking.com
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DIRECTIONS
Preheat grill to medium-high.

Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.

Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.

Grill bread, turning once, until toasted, about 1 minute per side.

When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.

RECIPE INGREDIENTS
6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

Bistro Flank Steak Sandwich Recipe at Cooking.com
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DIRECTIONS
Preheat grill to medium-high.

Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.

Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.

Grill bread, turning once, until toasted, about 1 minute per side.

When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.

RECIPE INGREDIENTS

INDIRECT/MEDIUM HEAT
For the Sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon worcestershire sauce
1 1/2 teaspoons ground coffee
1/4 teaspoon freshly ground black pepper
For the Rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 2 1/2 pounds tri-tip beef, about 1 1/2 inches thick
12 slices french bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

Santa Maria Tri-Tip Sandwich Recipe at Cooking.com
DIRECTIONS
TO MAKE THE BARBEQUE SAUCE: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

TO MAKE THE DRY RUB: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill's instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

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RECIPE INGREDIENTS
2 1/2 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream

Miniature Bundt Pound Cakes Recipe at Cooking.com
DIRECTIONS
FOR POUND CAKES: Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set. Store in airtight containers at room temperature.

RECIPE INGREDIENTS
1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns in brine
1 teaspoon coarse sea salt
1 teaspoon dried thyme leaves
1/2 teaspoon peanut oil
Other necessary recipes:
Mashed Potatoes

Roast Beef in Pepper Crust Recipe at Cooking.com
DIRECTIONS
Allow the meat to stand at room temperature for 1 hour before you cook it. Preheat the oven to 475 degrees F. Place a cast-iron or porcelain baking dish or roasting pan large enough for the roast in the oven to preheat.

Combine the 3 types of peppercorns with the coarse salt in a mortar. Grind together, and add the thyme; mix well. Pat the roast dry and brush it with the oil. Season evenly with the ground herbs and spices.

Place a rack in the baking dish so that the meat will be exposed to heat on all sides. Place the meat o n the rack and cook for 30 minutes. Turn off the oven and let the roast rest in the oven for another 10 minutes without opening the oven door.

TO SERVE:
Slice the roast 1/2 inch thick, the slices will be cooked pink throughout. Arrange on a warm plate and serve with Mashed Potatoes garnished with thyme.

RECIPE INGREDIENTS
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 8.5-ounce package almond paste, broken into pieces
3 large eggs
2 tablespoons grand marnier or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon almond extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar

Almond-Orange Holiday Cakes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F. Butter 4 holiday cake pans. Dust pans with flour; tap out excess. Using electric mixer, beat sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans; smooth tops.

Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack.

Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

RECIPE INGREDIENTS
2 1/2 to 3 pounds rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
3 medium onions, peeled and thinly sliced
14 1/2-ounce can whole tomatoes, chopped, all juices reserved
Salt and freshly ground black pepper

Marinated Beef Pot Roast Recipe at Cooking.com
DIRECTIONS
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat completely. Cover and refrigerate overnight.

Heat the oven to 350 degrees F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot or pan tightly with a lid or aluminum foil. Cook the beef until it is easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours.

Ingredients

1 Swede
4 carrots
2 parsnips
3-4 onions (N.B supermarkets usually sell 'stew packs' which work out a lot cheaper! I always tend to buy more carrots and parsnips as they don't have many in)
1 pack of diced beef (better not to use really good quality as you'll cook it for a while)
2-3 stock cubes (knorr are the best and you can use chicken or beef, doesn't matter)
2 tablespoons of gravy browning
1 tablespoon of corn flour
Water

You'll need a pretty big pan for this or it wont fit. If you don't have a stew pan then just make the quantities smaller.
Method

1. Peel and chop all the veg into decent sized chunks (if they're too small they will just dissolve).
2. Bung all the veg and meat into a pan and cover with water. Only use an amount of cold water that just covers the ingredients.
3. Bring to the boil. You will find that you get this weird foam on the top, just spoon it all out. Alternatively, i think you can seal (fry until only the edges are brown) the beef before hand to stop this foam from appearing. I'm too lazy to do this!
4. Add the stock cubes and stir to dissolve.
5. Dissolve the gravy browning in boiling water in a mug or something. Add to the stew and stir in. If you just put the gravy powder straight in the pan you'll end up with gross lumps of gravy!
6. Cover and simmer for 1.5-2 hours. Annoying i know but i used to leave it while i was at a lecture!
7. Dissolve the corn flour in a separate mug or something.
8. Take the stew off the heat and add the corn flour solution.
9. Put the stew back on the heat and bring to the boil again to activate the corn flour. At this stage the stew should go thicker. Don't expect it to go really thick though.
10. Eat! This is really nice with crusty bread or rice and peas.

N.B You can also do exactly the same but with chicken which is well nice. You'll have to use chicken legs and/or thighs with the skins on for flavour. You will definitely have to brown the chicken in a little oil before adding all the veg and water etc. Before adding the corn flour, its nice to take out all the chicken and take it off the bone, removing the skin. Bung it all back in then add the corn flour.