115 swiss pot Recipes

frozen mixed vegetables (onion, green pepper and red pepper blend), frozen carrots, sliced, steaks or 1/2-1 lb chuck steak, stewed tomatoes, tomato sauce, garlic, jarred

steak, salt, ground black pepper, onion, peeled and sliced, tomato sauce

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

water added to large soup pot and brought to a boil, soft or firm tofu (organic is best) cut into small cubes, fresh shiitake mushrooms sliced in slivers, fresh green onions sliced very thin, carrot, peeled and shaved with potato peeler, leaves of spinach , swiss chard or other leafy green vegetable. stack the leaves and roll into a cigar shape then slice. the result will be thin leafy green strips, generous tsp of shiro (white ) miso or more to taste or use part shiro and part hatcho or yaemon miso. the last two are unpasteurized and have digestive enzymes that are beneficial. hatcho is the lowest in salt for those concerned about salt intake., kombu (seaweed)

steaks, salt and pepper, flour, oil, sliced onions, diced tomatoes, sliced carrot, garlic salt, water

beef cube steaks, salt, pepper, onion, chopped, sliced mushrooms, undrained, condensed golden mushroom soup

chopped leftover pot roast or beef stew, beef gravy, chopped cooked vegetables , like carrots, leeks, spinach, swiss chard, etc., salt and freshly ground black pepper, mashed potatoes, heated, freshly grated horseradish, fresh bread crumbs, grated parmesan, butter , cut into pieces

boneless beef round steak, trimmed and cut into 6 pieces, salt, pepper, oil, red potatoes, quartered, fresh baby carrots, onion, sliced, italian-style diced tomatoes, undrained, prepared beef gravy

steaks, cut 3/4-inch thick, flour, dried thyme, garlic powder, salt & pepper, all-purpose seasoning (optional), dried onion flakes, bell pepper, coarsely chopped, stalk celery, sliced, carrot, chopped (optional), diced tomatoes (or tomato sauce), red wine, worcestershire sauce

steak (cut in serving size pieces), seasoning salt, potatoes, quartered, sliced carrot, onion, sliced, diced tomatoes, undrained, oregano, garlic, chopped

flour, mustard powder, salt, boneless round steak, cut into 6 pieces, vegetable oil, onion, sliced, green pepper, sliced, diced tomatoes, garlic cloves, chopped, mushroom, sliced

top round steaks, sliced 1/2 in thick, oil , for browning, garlic cloves, chopped, onion, chopped, shallots, chopped, sliced mushrooms, chopped tomatoes, drained, beef stock, red wine, chopped parsley, salt and pepper

steak (3/4 - 1 inch thick, cubed ), stewed tomatoes, canned, carrots , halved lengthwise, potatoes, quartered, onion, quartered, garlic powder (optional)

flour, salt, pepper, steaks, onion, butter, tomato soup or 14 1/2 oz stewed tomatoes, water, vinegar

steaks, cut 3/4-inch thick, flour, salt and pepper, onion, sliced, carrot, chopped, stalk celery, chopped, hunts tomato sauce

garlic clove, cut in half, gruyere cheese, shredded, emmenthaler cheese, shredded, cornstarch, dry white wine, ground nutmeg, ground pepper, ground paprika (optional), crusty bread, cut into 1-inch cubes

steak or 1 lb pork, cut into strips, onion , cut into strips, bell peppers, cut into strips (any ones you like ), tomato sauce, garlic salt, celery salt, barbecue sauce, soy sauce, ketchup, brown sugar

beef round steak, 1-inch thick, flour, salt, celery rib, chopped, carrots, peeled and chopped, onion, chopped, worcestershire sauce, tomato sauce