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  • Hunter's Stew

    From Ben Collver@1:105/500 to All on Wed Oct 15 07:16:59 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hunters Stew
    Categories: Beef, Stews
    Yield: 4 Servings

    1 1/4 lb Beef for stew; cubed 1"
    2 tb Flour
    1/4 ts Salt
    1/8 ts Pepper
    4 sl Bacon; diced 1"
    1 lg Onion; thinly sliced
    2 3/4 c Water
    1 tb Red wine vinegar
    1 cl Garlic; minced
    1 Beef bouillon cube
    1 1/2 c Carrots; cut diagonally
    - about 1/2" thick

    Combine flour, salt, and pepper; dredge beef. Cook bacon in Dutch oven
    until crisp; drain on absorbent paper and reserve. Brown onion in
    drippings 3 or 4 minutes. Remove with slotted spoon to small bowl,
    reserve. Brown beef in remaining drippings. Pour off drippings. Add
    water, vinegar, garlic, and bouillon cube. Cover tightly and cook
    slowly 1-1/2 hours. Add carrots and continue cooking, covered, 40
    minutes. Add reserved onion and continue cooking for 10 minutes, or
    until beef and vegetable are tender. Stir in reserved bacon.

    Recipe FROM: TV Facts

    Posted by: Chris Fernald

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  • From Dave Drum@1:2320/105 to Ben Collver on Fri Oct 17 04:33:45 2025
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hunters Stew
    Categories: Beef, Stews
    Yield: 4 Servings

    A cacciatore, then.

    "In Italian, "cacciatore" translates to "hunter" in English. When used
    in food terms, it often refers to a dish prepared 'hunter-style,' typically including tomatoes, onions, mushrooms, herbs, and sometimes wine,
    served with meat (often chicken or rabbit) in a hearty and flavorful
    sauce."

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Chicken Cacciatore
    Categories: Poultry, Vegetables, Herbs, Pasta
    Yield: 6 Servings

    1/4 c Olive oil
    3 cl Garlic; pressed
    +=OR=+
    1 tb Garlic granules
    1 lg Onion; diced on the large
    - plate of a "Viadalia Onion
    - Chopper"
    1/4 ts Dried rosemary
    3/4 ts Dried oregano
    1/2 ts Salt
    1/4 ts Hot red pepper flakes; (opt)
    3 lb Chicken breasts, cut up in
    - pieces
    1/4 c Red-wine vinegar
    28 oz Can whole tomatoes w/puree;
    - crushed by hand
    1/4 c Rough chopped basil leaves
    +=OR=+
    1 1/2 tb Dried basil; to taste
    2 lg Bell peppers; cored, seeded;
    - diced on the large plate
    - of a "Viadalia Onion
    - Chopper"
    1 c Sliced mushrooms
    +=OR=+
    8 oz Can mushroom stems & pieces;
    - drained
    1 1/2 lb Pasta; cooked

    Heat oil, garlic, onion, mushrooms, rosemary, parsley, 1/2
    teaspoon oregano, and hot pepper flakes in a large shallow
    saucepan over medium heat. Cook, stirring occasionally
    until the onions are translucent but not browned. Add to
    the crock-pot and turn it on high. Add vinegar.

    Meanwhile, crush tomatoes with your hands Add them and the
    1/4 t. salt and 1/4 t. oregano. Cook until the tomatoes
    have reduced and thickened slightly, stirring once in a
    while, about 20 minutes. Throw in a pinch of sugar and
    stir to blend. Add to the crock-pot.

    Add basil, and peppers. Cook 2 1/2 - 3 hours on high or
    turn the crock-pot to low and go to work. The meal will
    be ready to eat when you get home.

    Adjust seasonings. Serve immediately over pasta.

    Serves 6

    NOTE: This is as close to a recipe as I could get from
    my "by guess and by eyeball" preparation. You could add
    some wine and/or Gaeta (salt cured) black olives if you
    like. If you add the little salt bombs (olives) watch the
    salt very closely. - UDD

    Uncle Dirty Dave's Kitchen

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  • From Ben Collver@1:105/500 to Dave Drum on Fri Oct 17 08:32:49 2025
    Re: Re: Hunter's Stew
    By: Dave Drum to Ben Collver on Fri Oct 17 2025 04:33 am

    Title: Hunters Stew

    "In Italian, "cacciatore" translates to "hunter" in English. When used in food terms, it often refers to a dish prepared 'hunter-style,' typically including tomatoes, onions, mushrooms, herbs, and sometimes wine, served with meat (often chicken or rabbit) in a hearty and flavorful sauce."

    Thanks! I didn't know what cacciatore meant.

    I guess "cacciatore incapace" would mean vegetarian. ;)

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jeff's Spaghetti Sauce
    Categories: Sauces
    Yield: 4 Servings

    1 lb Hamburger meat; browned and
    - drained of fat and grease
    15 oz Can whole tomatoes;
    - undrained
    12 oz Can tomato paste
    15 oz Can tomato sauce
    3 tb Olive oil
    1/2 c Water
    1 ts Basil
    1/2 ts Salt
    1/2 ts Pepper
    1 ts Oregano
    1 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Worcestershire sauce
    1/2 ts Lemon juice concentrate
    1/8 ts Thyme
    1/4 ts Marjoram
    1 pn Rosemary
    1 Whole bay leaf
    1 pn Parsley; dried or flakes
    2 tb Parmesan cheese;
    - grated, heaping

    I rarely actually measure the ingredients, so they vary from sauce to
    sauce.

    Combine all except the grated Parmesan cheese. Simmer covered, 30
    minutes over low heat. Add grated Parmesan (Kraft shaker style is
    fine) and simmer additional 15 minutes.

    Serve over hot pasta. Sprinkle more cheese on top.

    I have also substituted 3 or 4 drops Tabasco Sauce for the lemon
    juice. Vary spice quantities to suit taste.

    Recipe by Jeff Duke

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  • From Dave Drum@1:124/5016 to Ben Collver on Sat Oct 18 05:04:50 2025
    Ben Collver wrote to Dave Drum <=-

    Title: Hunters Stew

    "In Italian, "cacciatore" translates to "hunter" in English. When used in food terms, it often refers to a dish prepared 'hunter-style,' typically including tomatoes, onions, mushrooms, herbs, and sometimes wine, served with meat (often chicken or rabbit) in a hearty and flavorful sauce."

    Thanks! I didn't know what cacciatore meant.

    I guess "cacciatore incapace" would mean vegetarian. ;)

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jeff's Spaghetti Sauce
    Categories: Sauces
    Yield: 4 Servings

    I was introduced to by a retired Italian coal miner who lived in an "efficienbcy" apartment in the residential hotel that my school
    chum's mother ran. After a nice plate of what I thought eas chicken
    cacciatore I learnede that Sammy hunted his meat on the roof of the
    hotel. Pigeons!

    Too late! I's already had seconds. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pigeon Cacciatore
    Categories: Game, Herbs, Vegetables, Beer
    Yield: 4 Servings

    4 Pigeons
    Salt & pepper
    1/4 c Olive oil
    1/2 c Beer; not LITE
    4 md Onions; sliced
    1/4 ts Oregano
    1 cl Garlic; smashed
    Flour
    3 tb Chopped parsley
    Celery salt
    1 lg Bell pepper; diced
    8 oz Can tomato sauce

    Sprinkle pigeons inside and out with salt, pepper and
    flour. Heat oil in skillet and brown birds on all sides.
    Add tomato sauce, beer and remaining ingredients. Stir to
    spread seasoning. Bring to a boil, cover and cook over low
    heat 30 to 45 minutes or until pigeons are tender. Serve
    over spaghetti or other pasta.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:105/500 to Dave Drum on Sat Oct 18 09:12:14 2025
    Re: Re: Hunter's Stew
    By: Dave Drum to Ben Collver on Sat Oct 18 2025 05:04 am

    After a nice plate of what I thought was chicken cacciatore I
    learned that Sammy hunted his meat on the roof of the hotel. Pigeons!

    Title: Pigeon Cacciatore

    Nice squab story. I've never eaten pigeons that i know of. I read a
    local history about Chinese miners who were here during the gold rush. According to this book, they were reluctant to eat Western food and
    commonly imported and grew & raised their own ingredients. However,
    they did hunt and gather. One story was about a western miner who
    tried a Chinese dish prepared with crow meat. He wrote that he had
    tried crow before and it never tasted good, but it was delicious in
    the Chinese dish.

    By the way, i am curious about your recent batches of "Hard Times"
    recipes. Some of them don't strike me as the kind of food i would
    imagine eating in hard times. Cakes, strawberries dipped in candy
    grade chocolate, etc. How did you select those recipes?

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Honey Curried Chicken Breasts
    Categories: Chicken
    Yield: 4 Servings

    3 lb Chicken breast halves;
    - without skin
    1/3 c Orange juice
    1/3 c Honey
    1/4 c Dijon mustard
    4 ts Curry powder
    1 pn Cayenne pepper

    Spray a baking dish with non-stick cooking spray. Arrange chicken in a
    single layer, skin side down if not skinned. Combine remaining
    ingredients in a small bowl, stirring until smooth. Pour over
    chicken. Cover and refrigerate if not cooking immediately. Bake
    chicken, uncovered, in 375?F oven for 20 minutes, basting once. Turn
    chicken over, baste again, and bake 20 minutes longer or until
    chicken is tender.

    Recipe by Alison Meyer

    Adapted FROM: Canadian Living, May 1989

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