I copied this recipe from an old Better Homes and Gardens Cook Book back in the early '60s. I've tried numerous other versions over the years but always fall back on this one -- it is the best!!!
Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a weekend dinner because of its low maintenance as well as its need to cook for more than four hours. While it does, your home slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce.
Dry vermouth and herbes de province are the keys to this dish.
Although this dish is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms. (Cooking Light Magazine 8-04)
A classic Hungarian dish that combines fork-tender chunks of veal with mushrooms in a richly complex and aromatic paprika-cream sauce.
A traditional French comfort food at its simple and satisfying best. So rich and delicious--the braising results in the garlic becoming soft, mellow and almost sweet in flavor, and chicken that's moist and falling off the bone. Chicken with 40 Cloves of Garlic is one of our favorite dishes, which we prepare it at least two or three times a month, that's how good it is...
A quickly braised skillet supper like this savory pork chop dish means hearty eating in a hurry.
Commonly referred to as the "lamb stewy thing" at our house.
This is a delicious brisket recipe, with the beef turning meltingly tender--and accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!
Poulet au Citron - adapted from Richard Olney's Simple French Food