Zaremba Stew Now This Is To Die For Recipes

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HUMMUS - TO DIE FOR!



Hummus - to Die For! image

Make and share this Hummus - to Die For! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/3 cups dried garbanzo beans
1/2 cup fresh lemon juice, plus more as needed
1/2 cup tahini (see note)
4 tablespoons extra virgin olive oil
5 garlic cloves, minced
3/4 teaspoon salt, plus more as needed
1/4 teaspoon ground cumin
2 teaspoons chopped fresh flat-leaf parsley
1 pinch paprika
6 lemon wedges or 6 radishes
1/4 cup brine-cured black olives, such as kalamata

Steps:

  • Pick over the chickpeas and discard any misshapen chickpeas and stones.
  • Rinse the chickpeas and drain.
  • Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
  • Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
  • Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
  • Remove from the heat and drain, reserving the cooking liquid.
  • In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
  • Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
  • Taste and add more lemon juice and salt, if needed.
  • Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle with the remaining 1 Tbs.olive oil.
  • Sprinkle with the parsley and paprika.
  • Garnish with the lemon wedges and olives and serve.

Nutrition Facts : Calories 367.4, Fat 21.4, SaturatedFat 2.9, Sodium 317.8, Carbohydrate 36.4, Fiber 10.4, Sugar 5.3, Protein 12.6

ZAREMBA STEW - NOW THIS IS TO DIE FOR!



Zaremba Stew - Now This is to Die For! image

Make and share this Zaremba Stew - Now This is to Die For! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Stew

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs of certified angus beef eye round, fresh (Original recipe calls for any type of roasting beef)
1 teaspoon garlic salt
1 teaspoon dehydrated onion
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon white pepper (optional)
1 teaspoon paprika
2 (15 ounce) cans peas and carrots (original recipe calls for fresh carrots and peas)
1 (16 ounce) can black beans
1/2 cup tomato sauce or 1/2 cup tomato paste
1/2 cup salsa
1/2 cup marsala wine
1 (14 ounce) can vegetable broth (your choice) or 1 (14 ounce) can beef broth (your choice)
1 cup Burgundy wine
2 -3 large potatoes (If you like potatoes, you can use either, see instructions below) or 5 -6 small red potatoes (If you like potatoes, you can use either, see instructions below)

Steps:

  • In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
  • Microwave for about 2-3 minutes.
  • Place beef into a slow-cooker.
  • Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
  • Pour the spice and wine mixture over the beef in the slow-cooker.
  • Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
  • Set the slow cooker for 8-10 hours to seal in the incredible flavours.
  • Serve 8-10 hours later to a very happy family.
  • ***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes.
  • If you decide to do this, they should be added last.

Nutrition Facts : Calories 437.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 61.2, Sodium 331.6, Carbohydrate 43.7, Fiber 9.9, Sugar 2.6, Protein 34.5

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