Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Famous Recipes – Lamb Stew with Olives (Spezzatino di Agnello alle Olive)

Famous Recipes – Lamb Stew with Olives (Spezzatino di Agnello alle Olive)

2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs
(15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired

Heat the oil in the bottom of a large, heavy pot over high heat.
Season the lamb with salt and pepper and, working in batches,
brown the lamb on all sides in the oil, transferring it to a plate
when it is browned. Lower the heat to medium and saute the
garlic and rosemary in the same pot for about 1 minute. Add
the wine and stir to dissolve the brown bits in the bottom of the
pot. Add the tomatoes and meat to the pot and bring to a boil.
Reduce the heat and simmer covered, stirring occasionally,
until the meat is tender, 1 1/2 to 2 hours. Add the parsley and
olives and cook for 5 minutes. Serves 4 to 6.

Some Other Recipes Lists and Sites:


July 22, 2006 Posted by | Carnival Of The Recipes, Famous Recipes, Ingredients, Lamb, Lamb Recipes, Lamb Stew, Recipes | Leave a comment

Famous Recipes – Sweet Corn Tomalito

Famous Recipes – Sweet Corn Tomalito
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

NOTE: The pan must be tightly wrapped at all times.
Makes 12 to 16 servings.

July 22, 2006 Posted by | Famous Recipes, Ingredients, Recipes, Vegetable Recipes, Vegetables | Leave a comment

Sesame-Soy Vinaigrette

Sesame-Soy Vinaigrette

1/4 cup tamari soy sauce
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup light sesame oil
Salt and pepper to taste

In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.
Serve with Asian greens, meat or poultry, or as desired.

July 22, 2006 Posted by | Famous Recipes, Recipes, Salad Recipes, Salads | Leave a comment