How To make Lentils Monastery Casserole
1 md Onion
1 tb Oil
2 lg Carrots
1/2 ts Dried thyme
1/2 ts Dried marjoram
1 c Lentils
5 c Canned tomatoes chopped
2 tb Dried parsley
2 c Water
1/4 c Sherry
1 tb Oil
1 tb Flour
1 c Milk
4 sl Bread crumbled
3/4 ts Salt
Saute onion and carrots in 1 T. oil. Add thyme and marjoram. Saute 3-5 min. Add tomatoes, salt, parseley, water and lentils. Simmer 45 minutes. Make cream sauce with 1 T. oil, flour and milk. Add sherry. Add bread crumbs to lentil mixture. Pour sauce into lentil mixture and stir. Pour into 2 qt. casserole. Bake at 350 F for 40 minutes. Submitted By RHOMMEL On THU, 9 NOV 1995 170615 ~0500
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Kali Orexi's Fakes - Greek Green Lentil Soup Recipe
When making this video - KO's Fakes (Lentil Soup) - the recurring comment from the KO Crew was, 'that's SO easy!' With only a few ingredients and very little preparation time, you too can easily make this hearty and healthy winter-warmer - just watch and see how!
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Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Recipes to help celebrate a greener Lent. By members of Immaculate Conception Catholic Church in Durham NC
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