Submitted by Johnboy
Serves 4
| 1 pkg angel hair pasta | turmeric | |
| Olive Oil | salt & pepper |
1. Cook the angel hair pasta, slightly overcooked. It should take about 8 minutes or so.
2. Drain the pasta & place in a bowl.
3. Add olive oil & place a liberal sprinkling of tumeric on top. At least cover the top.
4. Put on a light amount of pepper, freshly ground is best. Toss all spices until evenly mixed. Salt to taste.
Submitted by NorthernDarling
| 7 tbsp unsalted butter | 3 shallots, finely chopped | |
| 1lb. shitake mushrooms, stems removed, roughly chopped | 1lb. white button mushrooms, sliced | |
| ½ c. cognac | 2 c. heavy cream | |
| 1 tsp English-style mustard | 2 tbsp olive oil | |
| 2lb. beef tenderloin, cut into strips 1/8″ thick | 1 bag broad egg noodles | |
| ¼ c. fresh flat-leaf parsley, finely chopped | salt & pepper to taste |
1. In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
2. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. Cook until just heated through, about 5 minutes.
3. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.
Submitted by serenityn0w
Servings: 6-8
| 1-2 tsp crushed dried red pepper | ¾ tsp ground turmeric | |
| ¾ tsp ground ginger | ¾ tsp ground cinnamon | |
| ½ c. tsp salt | 2 lbs. well trimmed, boneless leg of lamb, cut into | |
| 2 tbsp olive oil or cooking oil | 1″-1½” pieces | |
| 2 large onions, chopped | 3 cloves garlic, minced | |
| 1 14 oz. can beef broth | 1 tbsp cornstarch | |
| 2 tbsp cold water | 1 c. pitted dates | |
| 1 c. dried apricots | Hot cooked couscous or rice | |
| ¼ c. toasted slivered almonds | Orange peel curl (optional) |
1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
2. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
3. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
4. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.
