Zaremba Stew Now This Is To Die For Recipes

HUMMUS - TO DIE FOR!

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.

ZAREMBA STEW - NOW THIS IS TO DIE FOR!

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.