ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)
Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
Provided by Mirj2338
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat some oil in a Dutch oven.
- Dredge the chicken pieces in seasoned flour.
- Saute the chicken until golden brown on all sides.
- Remove chicken and set aside.
- If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
- Remove vegetables and set aside.
- Saute onions until limp and translucent.
- Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
- Return chicken and sauteed vegetables to the pan.
- Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 20 minutes and add barley and corn cob slices.
- Cover and continue cooking for 30 minutes.
- Add green beans and thawed peas and cook for 10 additional minutes.
- Beat the egg.
- Add a little of the hot liquid from the pan and beat the egg vigorously.
- Add the egg to the pot and stir.
- Cook for an additional 5 minutes.
- Taste the stew and correct the seasoning, if necessary.
- Serve the stew in soup plates or deep dinner plates with a rim.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
BEEF GAUCHO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
- Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
- Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.
GAUCHO CASSEROLE
Make and share this Gaucho Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the beef and mix with onion and pepper in a microwave dish.
- Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
- Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
- Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
- Stir in rice.
- Transfer to a shallow dish coated with cooking spray.
- Cover and let stand for 6-8 minutes or until liquid is absorbed.
- Sprinkle with cheese.
- Cover and microwave on high for another minute or until cheese is melted.
GAUCHO CASSEROLE
'When our daughters graduated from college, my husband and I made recipe books for their closest friends,' says Dianne Hennis of King George, Virginia. 'This dish was a big hit.'
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
- Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
- Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 27.2 g, Cholesterol 44.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 794.6 mg, Sugar 3.7 g
GAZPACHO
This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GAUCHO CASSEROLE
'When our daughters graduated from college, my husband and I made recipe books for their closest friends,' says Dianne Hennis of King George, Virginia. 'This dish was a big hit.'
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
- Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
- Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 27.2 g, Cholesterol 44.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 794.6 mg, Sugar 3.7 g
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