MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sopa De Ajo (Castilian Garlic & Bread Soup)
Categories: Breads, Poultry, Wine, Herbs
Yield: 4 servings

1/4 c Extra-virgin olive oil
10 cl Garlic; thin sliced
6 oz Country bread; torn in 1/2"
- pieces
1 tb Pimenton (smoked paprika)
1/2 c Dry white wine
4 c Chicken stock
2 lg Eggs; lightly beaten
Salt & fresh ground pepper
1 tb Fine chopped Italian parsley
- leaves; to garnish

To a medium pot over medium-high heat, add the oil; when
hot, add the garlic and cook, stirring frequently, until
golden, about 3 minutes. Add the bread and piment||n and
cook, stirring occasionally, until the bread is slightly
toasted, 4 - 6 minutes. Add the wine and cook until the
liquid is completely absorbed by the bread, about 2
minutes. Add the stock and bring to a low boil. Slowly
drizzle in the eggs while stirring constantly and cook
until the egg is set and the bread is very soft, about 1
minute more. Season with salt and pepper, then ladle
into 4 soup bowls, garnish with parsley, and serve.

By: Jos|- Andr|-s

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Goulash
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings

1/4 c Oil
2 md Yellow onions; coarse
- chopped
5 1/2 lb Trimmed beef chuck; in 1/2"
- chunks
Salt & fresh ground pepper
1/4 c Hungarian sweet paprika
2 ts Caraway seeds
2 ts Dried marjoram
2 cl Garlic; fine chopped
2 md Carrots; in 1/2" chunks
2 md Parsnips; in 1/2" chunks
5 1/2 lb Medium new potatoes; peeled,
- in 1/2" chunks
1 md Tomato; coarse chopped
1 Italian frying pepper;
- coarse chopped

To a large Dutch oven set over medium heat, add the oil
and onions and cook, stirring occasionally, until soft
and translucent, about 10 minutes. Turn the heat to
high, add the beef, and season generously with salt and
black pepper. Cook, stirring frequently, until the meat
is lightly browned, about 6 minutes. Stir in the
paprika, caraway, marjoram, and garlic, and cook until
fragrant, about 30 seconds. Add the carrots, parsnips,
and 5 cups of water. When the liquid boils, turn the
heat to medium-low and cook, covered, until the beef is
nearly tender, 40-50 minutes.

Uncover the pot, add the potatoes, and cook until tender
when pierced with a fork, about 25 minutes. Add the
tomato and frying pepper, cook 10 minutes more, and
serve.

By: Katalin B|infalvi

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... A marriage like martinis and olives or biscuits and gravy
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