Stomparato Stampede Recipes

STOMPARATO (STAMPEDE)

Stomparato (Stampede) image

This is very easy to make and came from My Nu-Na who was the sloppiest cook you ever met, but we could never conquer her flavor.

Provided by Pokerfreak Russo

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 pieces veal chops or 4 pieces rabbit
1/2 cup capers, rinsed and drained
1/4 cup vinegar (White)
1 1/2-2 cups water
butter, cubed and scatter on chicken
3/4 teaspoon oregano
salt & pepper
cracked sicilian green olives (use a Bottle and whack them)
3 sprigs fresh parsley
5 -6 cloves garlic, a lot of it,sliced thinley

Steps:

Put in baking dish.
(Glass or otherwise).
Cover and bake and 375 for 1 hour and remove cover to brown.
It even taste better the next day, as flavor really gets in.
Oh, Don't forget to have lots of Italian Bread on hand.
This is a receipe that comes from our old Italian family that my No-Na made.

STAMPPOT

Stamppot image

This is a classic dish from Holland. DD has been working in Europe and she had this and thought I'd like it.

Provided by breezermom

Categories Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb kale
6 medium potatoes (about 2 lbs)
1 medium onion, chopped, about 1/2 cup
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/4-1/2 cup light cream or 1/4-1/2 cup milk
1 lb knackwurst of frankfurter (short, fat sausages)
2 tablespoons butter
shredded carrot

Steps:

Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.

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