Swiss Chard Unlike many greens, the stalks of swiss chard are completely edible; Whenever possible, use the cooking liquid from chard in a sauce or add it to a soup http://www.wholehealthmd.com/refshelf/foods_view/1,1523,140,00.html
Extractions: Why Eat It One of the easiest vegetables to growit will keep growing right through the winterSwiss chard is a good source of beta-carotene and dietary fiber. Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its root; their distinctive flavor is akin to (but milder than) that of beet greens. The dark green leaves are wider and flatter than beet greens, and they have a a full-bodied texture similar to spinach (for which chard is a good substitute). The fleshy stalks and ribs are either white or, in red (ruby) chard, a jewel-like red. Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time. Varieties There are thin-stemmed and thick-stemmed chard varieties. If you prefer the leaves to the stalks, choose a thin-stemmed variety; if you enjoy the crunchy stalks, go for a thick-stemmed type. Most red chard is thin-stemmed. Availability Swiss chard is most widely available from April through November.
Cocktail Times.com | Cooking With Spirits swiss Roast 4) Cook on low heat fo r1012 hours 5) strain vegetables and meat, serve with some of remaining tomato-sauce liquid. http://www.cocktailtimes.com/maindish/meat.swizzroast.shtml
Extractions: 1. Heat oil in frying pan. (electric works well) 2. Mix flour, salt and pepper together. Dip steaks into seasoned flour. Brown both sides in hot oil. 3. Add tomatoes, celery, carrots, onions, Worcestershire sauce, bouillon, brown sugar, and mushrooms. 4. Cover and cook on low for one hour or until meat is very tender. If using frying pan, you may want to add a little water if it should tend to dry during the last half of cooking time. It can be baked covered, in 350 degree oven for one hour. 5. Taste and correct seasonings. Serve with noodles or rice. Serves 4.
Extractions: Over medium, heat 1 tablespoon oil in large skillet with a snug fitting lid. Slice onion into rings. Fry onion in hot oil until lightly browned and almost transparent (note cooking brings out the sweetness in the onion). Remove onion from pan and set aside. Cut meat into 6-8 pieces. Combine flour, salt and pepper. Dredge each piece of meat in flour and pound both sides of meat with a mallet or the back edge of a butcher knife.** Sprinkle with additional flour, as needed, to prevent meat from sticking to cutting board. Heat remaining tablespoon oil in skillet used for frying onions. Heat Add meat and brown on both sides. Add 1/2 cup water or beef broth to pan; place onions and sliced mushrooms on top meat; reduce heat to simmer, cover tightly and simmer 30-45 minutes or until meat is tender. Watch pan closely during cooking and add additional water, 1/4 cup at a time, to prevent pan from burning dry. Turn meat once during cooking process. If desired, remove meat from pan and keep warm. Add 1 can (10.75 oz.) condensed cream mushroom soup to pan drippings. Thin to desired consistency with water or beef broth Stir to loosen and dissolve glaze from bottom of pan. Serve meat and gravy with cooked rice or mashed potatoes. Serves 6-8
Recipe: Swiss Steak swiss Steak. Of course the slow cooking makes an inexpensive cut of meat nice You can cook the meat in one piece, but I like to cut it into serving size http://www.donogh.com/cooking/beef/swiss.shtml
Extractions: BAKED SQUARES ... Beef Of course the slow cooking makes an inexpensive cut of meat nice and tender. You can cook the meat in one piece, but I like to cut it into serving size portions before cooking. The sauce makes a nice tasty gravy, this is great served with mashed potatoes. Ingredients: 1 1/2 pounds round steak, 3/4 inch thick
Recipes - Ham And Swiss Stuffed Burgers Recipe At Cooking.com Quality kitchenware and cooking recipes for cooks. Cookware Bakeware Cutlery Small Appliances Knives Cook s Tools Tableware Cookbooks Gift Ideas Housewares http://www.cooking.com/recipes/static/recipe7495.htm
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Extractions: Preheat oven to 350 degrees. In medium-sized heavy bottom skillet, heat the peanut oil, salt and pepper, the thighs, and brown on both sides. Remove and set aside. While oil is still hot, add the vegetables and brown, approximately 5 to 10 minutes. Return thighs to pan, skin side up. Add fresh herbs and enough chicken stock to come up sides of thighs, but not to cover. Transfer skillet to oven and simmer for 25 minutes. Assemble five slices of black truffle under the skin of each breast. Uncurl slices of pancetta to create long strips. Wrap three strips of pancetta per breast, being sure to cover completely. In a heavy bottom skillet, heat two tablespoons of peanut oil. Salt and pepper wrapped breasts. Add to skillet and cook breasts, rotating 60 degrees every four to five minutes until brown on all sides, about 25 minutes.
Cook's Thesaurus: Cooking Greens beet greens Notes Like their close relative, swiss chard, beet greens have swiss chard (a very close substitute) OR turnip greens OR spinach (cooks http://www.foodsubs.com/Greenckg.html
Extractions: home vegetables Cooking Greens African spinach alogbati See Malabar spinach amaranth (There is also a grain called amaranth beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly) borecole Pronunciation: BORE-cole See kale broccoli de rabe broccoli de rape broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress broccolirab calalou callaloo = callilu = calalou = callau = taro leaf = bhaji = elephant's ear = sag = sagaloo Notes: These huge leaves are about a foot and a half long, and they're a popular vegetable among Pacific islanders and some Asians. Many Western cooks steer clear of them, though, since they must be cooked for at least 45 minutes to an hour to rid them of calcium oxalate, a toxin that irritates the throat if swallowed.
Extractions: Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook SALADS AND SALAD DRESSINGS Individual Chicken Salads in Aspic ... Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French Peas. Marinate with French Dressing, arrange on serving dish, and garnish with Mayonnaise Dressing.
Extractions: Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook HOT PUDDINGS Cream Sauce ... cup butter
Extractions: Beverages - A to M ... Buy Posters at AllPosters.com Check the and Cooks Tips sections for more information. Cooking greens are a Southern tradition and superstitiously thought to bring good luck for the upcoming year when eaten on New Years Day. They include any type of cabbage where the green leaves do not form a compact head. Collard, mustard, kale, swiss chard, and broccoli rabe are all varieties of cooking greens. Collards are native to the eastern Mediterranean region and Asia Minor. In approximately 400 B.C. they were brought to Britain and France by either the Romans or Celts. The first documentation of collard greens in America was in 1669 though it is possible they were present in the colonies at an even earlier date.
Extractions: Salt and pepper to taste Cut steak into 4 ounce pieces. Heat oil in a skillet. Brown steak on both sides. Place steak in roasting pan. Sauté onions and garlic in fat where meat was browned. Add flour and brown slightly. Add hot stock and puree, whipping constantly with wire whip to make a smooth sauce. Season with salt and pepper. Pour sauce over steak in roasting pan. Cover and bake at 350 degrees F for approximately 2 hours or until steak is tender.
Scottish Cooking, Swiss Roll Tour Scotland, leave the herd behind with a unique small group tour of Scotland. http://www.fife.50megs.com/swiss-roll.htm
CBC Toronto - Programs - Fresh Air - What S Cooking? Now include chopped swiss chard and continue to cook onions, garlic with swiss chard. *make sure your heat is low enough that you don t burn swiss chard. http://www.cbc.ca/freshair/frittata.html
Simply Recipes: Swiss Chard Recipe Continue cooking until the swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. http://www.elise.com/recipes/archives/000965swiss_chard.php
Extractions: Recipe Home I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend's garden. It was so sweet and yummy and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer's market. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer's market that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare. 1 large bunch of fresh Swiss chard
Kentucky Swiss Steak Recipe | Southern Cooking Recipes try one of our southern cooking recipes from our collection of traditional favorites, including our kentucky swiss steak recipe. http://www.thatsmyhome.com/mainstreet/beans/kentucky-swiss-steak.htm
Extractions: 2 teaspoons Oil Roll the steaks in the flour and fry until brown on both sides. Place the browned steaks into a large roaster. Top with green pepper, carrots and onions. Pour the tomatoes over all sprinkle with pepper. Add water and cover. Bake at 350° F. for about 1 hour. Yield 6 servings From: Kentuckies Favorites Cookbook
