Savory Pot Roast - Recipes Qaraqish

Savory Pot Roast -   Recipes Qaraqish

Savory Pot Roast -   Recipes Qaraqish

• 2 tablespoons vegetable oil
• 1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 1/4 cups water
• 1 envelope (about 1 ounce) dry onion soup and recipe mix
• 6 medium potatoes, cut into quarters
• 6 medium carrots, cut into 2-inch pieces (about 3 cups)
• 2 tablespoons all-purpose flour

Preparation - Savory Pot Roast -   Recipes Qaraqish

• Heat the oil in a 6-quart saucepot over medium-high heat.  Add the beef and cook until well browned on all sides.  Pour off any fat.
• Stir the mushroom soup, 1 cup water and soup mix in a medium bowl.  Add the soup mixture to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour 30 minutes.
• Add the potatoes and carrots to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.  Remove the beef and vegetables to a serving platter.
• Stir the flour and remaining water in a small bowl until the mixture is smooth.  Stir the flour mixture in the saucepot.  Cook and stir until the mixture boils and thickens.  Serve the gravy with the beef and vegetables.
  
  Savory Pot Roast -   Recipes Qaraqish

Mushroom-Smothered Beef Burgers - Recipes Qaraqish

Mushroom-Smothered Beef Burgers - Recipes Qaraqish

Recipes Qaraqish

• 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 pound ground beef
• 1/2 cup Italian-seasoned dry bread crumbs
• 1 small onion, finely chopped (about 1/4 cup)
• 1 egg, beaten
• Ground black pepper
• 1 tablespoon vegetable oil
• 4 ounces sliced mushrooms (about 1 1/2 cups)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water

Preparation - Recipes Qaraqish

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper.  Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet.
• Reduce the heat to medium and heat the oil in the skillet.  Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally.
• Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet.  Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.  Spoon mushroom mixture over burgers before serving.
  
  Mushroom-Smothered Beef Burgers - Recipes Qaraqish..

Chicken Nachos - Recipes Qaraqish

 Chicken Nachos -  Recipes Qaraqish

 

 Chicken Nachos -  Recipes Qaraqish

What You'll Need - Recipes Qaraqish

• 1/2 cup Pace® Chunky Salsa
• 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 bag (about 10 ounces) tortilla chips
• Chopped tomato
• Sliced green onion
• Sliced pitted ripe olives

Preparation -  Recipes Qaraqish

• Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
• Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
  
  Chicken Nachos -  Recipes Qaraqish

Chicken & Broccoli Alfredo- Recipes Qaraqish

Chicken & Broccoli Alfredo - Recipes Qaraqish

ingredients

• 1/2 of a 1-pound package linguine 
• 1 cup fresh or frozen broccoli florets 
• 2 tablespoons butter 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces 
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 
• 1/2 cup milk 
• 1/2 cup grated Parmesan cheese 
• 1/4 teaspoon ground black pepper 

   preparation

• Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
• Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

Chicken & Broccoli Alfredo- Recipes Qaraqish

Choucroute Garnie - Recipes Qaraqish

Choucroute Garnie - Recipes Qaraqish

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

ingredients

• 1 3/4 pounds smoked meaty ham hocks
• 1 pound fully cooked bratwurst
• 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
• 2 large onions, chopped
• 1teaspoon juniper berries (optional)
• 1 teaspoon whole black peppercorns
• 10 whole cloves
• 8 whole allspice
• 3 bay leaves
• 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
• 2 2-pound jars sauerkraut, squeezed dry
• 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
• 1 pound fully cooked knockwurst
• 2 cups Alsatian Pinot Blanc or other dry white wine
• 2 pounds small red-skinned potatoes
• 2/3 cup chopped fresh parsley
• Assorted mustards
• Prepared white horseradish

preparation

Choucroute Garnie - Recipes Qaraqish

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)

Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.

Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.

Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Choucroute Garnie - Recipes Qaraqish

Duck with Honey - Recipes Qaraqish

Duck with Honey - Recipes Qaraqish

ingredients

• 4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons coarse sea salt
• 1/4 teaspoon black peppercorns
• 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
• 1 cup canned low-salt chicken broth
• 3 tablespoons dry red wine
• 4 tablespoons lavender honey or orange flower honey
• 4 toasted baguette slices

preparation

Duck with Honey - Recipes Qaraqish

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.Duck with Honey - Recipes Qaraqish

Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.

Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.

Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.

Duck with Honey - Recipes Qaraqish

Grilled Steak - Recipes Qaraqish

 Grilled Steak -  Recipes Qaraqish

 

 

 When accompanied by the delicious tang of chimichurri sauce, all this steak needs is to be seasoned with salt and pepper and grilled to the desired doneness.

Ingredients

• 8 T-bone steaks (each about 1-inch thick)
• Accompaniment:chimichurri sauce

Preparation

Prepare grill. Pat steaks dry and season generously with salt and pepper. Grill steaks on a well-oiled rack set 5 to 6 inches over glowing coals 4 minutes each side for medium-rare. Transfer steaks as cooked to a platter and let stand 10 minutes.

Serve steaks with chimichurri sauce.

 Grilled Steak -  Recipes Qaraqish