Carnival of the Recipes is Up!

Braised Oxtails

oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper

For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve

Saturday Night Chicken

1 cup celery — diced

1 onion — minced

1 tablespoon green pepper — minced

2 tablespoons flour

2 cups milk

1 chicken bouillon cube — optional

1 can mushroom soup

3 cups cooked chicken — cubed

6 ounces wide noodles — cooked

Preheat oven to 375° F. Saute the celery, onion, and pepper. Stir in flour, milk, bouillon cube, and soup, and simmer until thoroughly mixed. Fold in chicken cubes and noodles. Cover and bake for 30 minutes. Serves 6

Gillian Polack at Food History has outdone herself with a spectacular Carnival of the Recipes this week entitled Madeleines and Memories and presenting food from the past.

Some of the childhood memory generating recipes include Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.

End of Summer Recipe Carnival

World Famous Recipes presents Barbecue Ribs posted at Famous Recipes. Famous Recipes presents South Philly Hamburgers posted at Famous Recipes. Bill presents Barbecue Butter Beans posted at World Famous Recipes. Thelly presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes. Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes. Kathee presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken. Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes. Diabetic Recipes presents DIABETIC LEMON BARBECUED CHICKEN posted at Diabetic Recipes.

Carnival of the Recipes is up at TechnoGypsy

You can find it here: Anything Goes Recipes

Trackback

Chicken Recipes did Cajun Chicken.

Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing.

Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe

Crockpot Pepper Steak at Slow Cooker Recipes.

Sweet Carrots at World Famous Recipes

German Potato Pancake Recipe at Pancake Recipes

Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes

Chocolate Peanut Butter Chip Cookies at Christmas Recipes

Famous Recipes presented CURRIED COCONUT CHICKEN

Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don’t live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host.  Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea’s site.

Carnival of the Recipes #151 - Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

Chicken with Sun-Dried Tomatoes and Capers - 7g Carbs, 1g Fiber

4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley

1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.

3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.

5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.

6. Pour the sauce over the chicken, sprinkle with parsley and serve.

Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs

Christmas In July - Christmas Recipes July 22, 2007

This Week’s Christmas in July Edition of the Carnival of the Recipes is being hosted at Christmas Recipes

This very special Christmas-themed Recipe Carnival provides some absolutely amazing Holiday Recipes.

BBQ Sauce Recipes Carnival of the Recipes

BBQ Sauce Carnival of the Recipes is Up #151: The Secret’s-in-the-Sauce Edition

Dawn has gathered all of the best recipes that use BBQ sauce from our Carnival friends and the Carnival of the Recipes:

The Secret’s-in-the-Sauce Edition is ready for your perusal at carnival-of-the-recipes-saucy-edition

Slow Cooker Recipes contributed a delicious Honey BBQ Pork Slow Cooker Recipe dish.

Chicken Recipes provided an interesting recipe for Next Day Left Over Fried Chicken BBQ and there was a BBQ Chicken Crock Style recipe from Chicken Recipes

Famous recipes offered simple BBQ sauce and Texas BBQ Beef & Beans are on the menu over at World Famous Recipes

Christmas Recipes offered up Barbequed Meatballs.

Next week’s Carnival will be hosted at Christmas Recipes and will feature Christmas in July!