Kettle Stew Recipes

KETTLE STEW

Kettle Stew image

Make and share this Kettle Stew recipe from Food.com.

Provided by MsBindy

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup onion, chopped
1 large garlic clove, minced
1 -2 tablespoon minced chile
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
4 small potatoes, cut into chunks (about 2 cups)
3 cups undrained canned tomatoes, chopped (28-ounce can)
2 cups cut green beans
1 small zucchini, sliced (about 2 cups)
2 cups cut corn (fresh or frozen)
1 -2 tablespoon fresh cilantro, chopped
salt

Steps:

In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
Stir in the tomatoes and green beans, cover and cook 5 more minutes.
Add the zucchini and corn.
Simmer, covered, on low heat until all the vegetables are tender.
If the stew seems too dry, add tomato juice or water.
Add cilantro and salt to taste.
Serve topped with grated cheese or sour cream.

Nutrition Facts : Calories 378.1, Fat 11.8, SaturatedFat 1.7, Sodium 436.6, Carbohydrate 66.2, Fiber 10.1, Sugar 11.5, Protein 9.2

CIOPPINO: A FINE KETTLE OF FISH

Cioppino: A Fine Kettle of Fish image

I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead - it uses five varieties of seafood, all in one pot. Now that's a happy holiday!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 healthy servings

Number Of Ingredients 18

Ingredients

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

Steps:

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

BURGOO

Burgoo image

Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.

Provided by Olha7397

Categories Stew

Time 3h30m

Yield 25 serving(s)

Number Of Ingredients 24

Ingredients

1 -2 lb pork shank or 1 -2 lb pork shoulder
1 -2 lb veal
1 -2 lb beef
1 -2 lb lamb stew meat
4 lbs stewing chicken
6 quarts water
3 tablespoons salt
1 bay leaf
1 lb potato (3 or 4 medium size)
3 -4 carrots
1 cup sliced celery
1 large green peppers, cut in slivers or 1 large chopped green pepper
1 (1 lb) can tomato puree
1 (1 lb) can tomatoes
2 small dried hot chili peppers
1 (1 lb) can whole kernel corn
2 cups sliced fresh okra or 1 (10 ounce) package frozen okra
2 cups lima beans, fresh frozen or 2 cups canned lima beans
1 1/2 cups chopped cabbage
1 tablespoon Worcestershire sauce
1 tablespoon A.1. Original Sauce
1/4 teaspoon cayenne pepper
additional salt
1/2 cup chopped parsley

Steps:

Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
Soups and Stews The World Over.

Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3

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