Recipes On Rails: New Recipes using Oregano

Meatballs - Small batch

Wed Sep 08 22:56:25 UTC 2010

Ingredients:

1.0 pound Bread decrusted and cubed
6.0 each Egg
1.0 cup Milk
20.0 gram salt
6.0 gram Pepper, Black freshly ground
10.0 gram Garlic Powder
4.0 gram Oregano dried
100.0 gram cheese, grated parmesan
20.0 gram Parsley fresh, minced
2.0 pound Ground Beef
1.0 pound Veal, ground

Instructions:

Cut the crusts off of the bread, and then cube it.

Place the bread in a mixer bowl. Add the milk and eggs. Beat for about 5 minutes or till bread is dissolved in the liquids.

Add the salt, pepper, garlic, oregano, cheese, and parsley.

Mix till uniform

Add the meats (you can substitute all beef if the veal is unavailable) and mix again till uniform

Use a disher to shape. Bake on a greased pan @ 450F till done.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/672-meatballs-small-batch

Beef Goulash

Wed Sep 08 10:56:17 UTC 2010

Ingredients:

4.0 pound Roast, Beef, Chuck Roast
2.0 each Onion sliced and quartered
4.0 clove Garlic sliced
2.0 tablespoon paprika SweetHungarian
1.5 teaspoon Caraway Seeds
5.0 sprig Oregano fresh
2.0 tablespoon Tomato Paste
2.0 cup Wine, White
2.0 cup Stock, Chicken
5.0 tablespoon honey
1.0 each Pepper, Red, Bell coarse chop - optional
1.0 pound potatoes new, small, quartered

Instructions:

Sear chuck roast on all sides in hot oil (preferably grape seed oil)

Remove beef and place in slow cooker

Place sliced onions and garlic in the same pan that contained chuck roast and saute over medium-high heat until softened. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, chicken broth and honey, and bring to a boil

Pour broth over chuck roast in slow cooker

Cover and cook on low for approximately 4 hours. Turn on high and cook for 2 hours

Add potatoes and cook for approximately 1 hour longer - until potatoes are tender

Remove beef and potatoes and cover with foil to keep hot

Bring sauce to a boil on the stove and reduce some of the liquid. If you prefer the sauce thicker, combine cornstarch and water and add to the sauce to thicken

Place chuck roast and potatoes in serving dish and add sauce

Serve on plates with dollops of sour cream

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/653-beef-goulash

Greek Tomato Salad

Wed Sep 08 13:16:22 UTC 2010

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/618-greek-tomato-salad

Meat Sauce

Wed Sep 08 06:53:06 UTC 2010

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/603-meat-sauce

Pollo a la Brasa

Sun Sep 05 02:08:45 UTC 2010

Ingredients:

0.3 cup Soy Sauce
2.0 tablespoon Lime Juice fresh
5.0 clove Garlic
2.0 teaspoon Cumin ground
1.0 teaspoon paprika
0.5 teaspoon Oregano ground
1.0 tablespoon oil, vegetable
1.0 each Chicken, Whole quartered

Instructions:

Marinate Chicken: Blend soy sauce, lime juice, garlic, cuming, paprika oregano, 1/2 tsp pepper, and oil in a blender. Put chicken in a large sealable bag and add marinade. Seal bag and marinade, refrigerated, 8-24 hrs.

Grill until cooked through. Also good or boneless and sauteed.

Servings: 2
Prep Time: 50 minutes
By: Jered Greenwald
For more info visit:
http://recipesonrails.com/recipes/show/596-pollo-a-la-brasa

Goat Cheese Vinaigrette

Sat Sep 04 18:53:51 UTC 2010

Ingredients:

1.0 cup Cheese, Chevre
0.25 cup Vinegar, Rice Wine
0.25 cup Vinegar, Wine
1.0 teaspoon Oregano
0.5 teaspoon salt
0.25 teaspoon Pepper, Black
2.0 tablespoon Shallots diced
1.0 teaspoon Garlic minced
2.0 clove Garlic, Roasted small
2.0 teaspoon honey
0.75 cup Oil, Grapeseed

Instructions:

Mix all ingredients except oil in a blender till well mixed. NOTE: High speed will heat the mixture and turn it very liquid. This is OK if you give it time to cool. When cold from the fridge, it will be close to solid.

While blender is running, add oil in a slow stream so it's emulsified. Allow to sit for some time before serving.

Servings: 12
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/572-goat-cheese-vinaigrette

Yellow Mole

Wed Sep 08 10:00:36 UTC 2010

Ingredients:

4.0 clove Garlic minced
0.25 cup Almonds slivered
1.0 cup Onion chopped
2.0 cup Pepper, Bell yellor or orange, chopped
0.5 teaspoon tumeric
0.5 teaspoon Fennel
0.5 teaspoon Coriander ground
0.5 teaspoon Cumin
0.5 teaspoon Oregano
1.0 each Cinnamon Sticks
1.25 cup Coconut Water
0.5 cup Tomatillo chopped

Instructions:

Saute the garlic and almonds in some oil for one minute over medium heat.

Add onion, peppers and saute briefly. Discard the cinnamon stick, and add the tomatillo. Puree in a blender until very smooth

Discard the cinnamon stick, and add the tomatillo.

Puree in a blender until very smooth

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/538-yellow-mole

Meatballs

Sun Sep 05 06:34:27 UTC 2010

Ingredients:

Default
3.0 loaf Bread
2.5 dozen Egg
0.75 cup salt
0.09 pound Pepper, Black
0.12 pound Garlic Powder
1.0 cup Oregano
1.25 pound Cheese, Parmesan
1.0 bunch Parsley
15.0 pound Ground Beef

Instructions:

Bread should be cubed.
Parsley should be chopped.
Cheese should be grated.

mix all ingredients for about 15 - 20 minutes.... bake at 450 till done.

**** Note that the salt was too much last time.
suggest reducing to 1/2 cup and check.... please update recipe when done
This note added 12/7/03
******* 2/24/04 *********
New batch with salt cut to 1/2 cup was much improved, and tasted fine, but Jan commented that she was very thirsty the rest of the night.... So we may have to cut a little more.

Also, this time, I tried a half pound of breadcrumbs instead of the bread. Meatballs were very solid... I think they need the lightness offered by the fresh bread. Maybe we want to try a combination next time.

Lastly, I cut the pepper to .04 and they were still a little peppery.... I'd go for .03 next time around... It's a lot of work to grind anyway...... Note added 2/24/04

Servings: 1
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/7-meatballs

Ancho-Fired Flank Steak

Thu Sep 09 07:11:25 UTC 2010

Ingredients:

Default
5.0 clove Garlic
2.0 teaspoon salt
2.0 tablespoon Lime Juice
1.0 teaspoon Oregano
1.0 teaspoon Cumin
0.5 teaspoon Pepper, Black
0.08 teaspoon Pepper, Ancho
1.0 each Flank Steak

Instructions:

Mash the garlic in the mortar, with the salt. Make into a paste. Add the lime juice (fresh only) and then the oregano, cumin and pepper. Mix together into a paste and coat the flank steak. You can let the steak sit a bit (but remember that the salt may draw out the moisture.... I actually brined the steak first).

Head the egg to 800 or so, and grill, 2 minutes a side, by two flips. IOW, grill 2 minutes, flip, grill 2 minutes, flip, for a total of about 8 minutes. Wrap steak in foil and allow to rest about a half hour.

NOTE: For the ancho pepper, I used two knife tips, but this is old ancho pepper. I could notice just a hint of a bite to it. Jan, of course, didn't notice anything. I could have tolerated more, but I'd be careful in case the pepper is fresh.

I sliced the steak and served over a Caesar salad.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/48-ancho-fired-flank-steak

Parsnip and Parmesan Soup

Tue Sep 07 00:01:01 UTC 2010

Ingredients:

Default
0.25 cup butter
1.5 pound Parsnips diced
6.0 ounce Shallots minced
1.0 tablespoon Oregano chopped
4.0 clove Garlic minced
1.5 teaspoon salt
0.5 teaspoon Pepper, Black fresh ground
4.0 cup Stock, Chicken
1.5 ounce Cheese, Parmesan grated
2.0 teaspoon Soy Sauce
2.0 teaspoon Lemon Juice

Instructions:

Melt butter in 5 quart pan. Add parsnips and cook till lightly browned. Do not turn much so they can brown. Stir in the shallotts, oregano (fresh), garlic salt and pepper. Cook till shallotts are limp and everything is starting to brown. Deglaze with the broth, bring to boil, and reduce to simmer. Cook for about 8 minutes and then remove from heat to cool somewhat.

Puree the soup. Return soup to pot and stir in the Parmigiano, soy sauce, and lemon juice. Garnish with oregano sprig

By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/462-parsnip-and-parmesan-soup