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Thread: May well be a bad winter-But a good Stew/Soup Winter

  1. #1
    Kswck Guest

    Default May well be a bad winter-But a good Stew/Soup Winter

    You favorites?

    Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    tomato soup. I don't have a pressure cooker-Mom's recipe.



  2. #2
    Janet Bostwick Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter


    "Kswck" <[email protected]> wrote in message
    news:4a99a498$0$31275$[email protected]..
    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.
    >

    Beef pot roast done on stove top, simmering all afternoon. Chunks of
    carrots and small whole potatoes added at the end.
    Janet



  3. #3
    jt august Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    In article <4a99a498$0$31275$[email protected]>,
    "Kswck" <[email protected]> wrote:

    > Your favorites?


    Pork Chops Braised in Cider with Apples




    from the StL Post Dispatch

    Pat dry

    8 lean pork chops (approximately 3 lbs)

    Rub both sides generously with

    fresh ground black pepper
    2 * 3 tsp dried thyme

    Spread

    1/2 cup flour

    on a plate. Coat each chop with flour shaking off access. Heat a
    skillet with a thin coating of oil. Add enough chops to cover surface
    of pan in a single layer. Brown both sides. Remove to plate.

    If any access oil remains, drain to a couple of table spoons. Add

    1 medium onion, chopped
    2 ribs celery, chopped
    2 medium carrots, chopped

    Saute to tender, about 5 minutes. Return pork to pan. Add

    2 3/4 cups chicken stock
    1 3/4 cups apple cider

    Stir occasionally while simmering for 60-70 minutes, until very tender.

    While simmering, heat

    2 Tbsp butter

    in a skillet. Heat

    3-4 tart apples, peeled and sliced

    until lightly browned and tender, about 5 minutes. Set aside.

    When meat is done, arrange in a baking dish. Season with pepper if
    desired. If sauce in pan is still runny, reduce to thicken. Pour over
    meat. Sprinkle with

    1 cup cheese, shredded; cheddar, havarti or jarlsberg suggested

    Scatter apples over cheese. Brown in broiler, approximately 3 minutes.
    Sprinkle with parsley.

    -=-=-=-=-=-

    If making in advance, reheat in oven 15-20 minutes at 350° before adding
    cheese and apples and placing in the broiler.



    jt

  4. #4
    l, not -l Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter


    On 29-Aug-2009, "Kswck" <[email protected]> wrote:

    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.


    Chili; a big bowl of chili. Beans optional, to be added by those who
    choose. Buttermilk corn bread and some sort of greens (probably Awesome
    Collard Greens) for sides.


    * Exported from MasterCook *

    Awesome Collard Greens

    Recipe By :
    Serving Size : 6 Preparation Time :0:10
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 lb collard greens -- (or 1/2 collards 1/2 kale)
    1 medium onion -- chopped
    1 3/4 cups canned tomatoes -- 1 15 oz can, chopped
    2 cloves garlic -- chopped (2 to 4)
    1 1/2 cups water
    1/2 cup cider vinegar
    salt -- to taste
    hot sauce -- to taste

    Wash greens in a colander.

    Chop into bite-sized pieces.

    Throw all ingredients into a large pot and cover.

    Bring to a boil, stirring occasionally, the reduce heat and simmer.

    Greens are done when they have shrunk down and are cooked through, usually
    about a half hour, but you can let it simmer much longer.

    Serve with its liquid.

    Source:
    "Adapted from recipe on Recipezaar"
    S(Internet Address):
    "http://www.recipezaar.com/Awesome-Collard-Greens-69475"
    Copyright:
    "© 2008 Scripps Networks, Inc."
    Start to Finish Time:
    "0:40"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 47 Calories; trace Fat (6.9% calories
    from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
    122mg Sodium. Exchanges: 2 Vegetable; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0



    * Exported from MasterCook *

    Corn Bread

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups cornmeal -- *see Note
    1 teaspoon salt
    1 teaspoon baking soda
    2 whole eggs -- large
    2 cups buttermilk
    1 tablespoon shortening

    Mix dry ingredients thoroughly. Beat eggs and mix with buttermilk into the
    dry, stir well.

    Heat a 10 or 12-inch cast iron skillet with a tblspn of oil in it in a 450F
    oven.

    When oven is heated, pour the cornbread mix in the skillet and bake for 20
    minutes, or until a toothpick comes out clean from the middle.

    Yield:
    "8 wedges"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.6% calories
    from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
    507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
    1/2 Fat.

    NOTES : Medium or coarse ground; I prefer Bob's Redmill Coarse Ground Corn
    Grits/Polenta.

    Nutr. Assoc. : 0 0 0 0 0 0


    --
    Change Cujo to Juno in email address.


    If you have dietary issues that make nutrition information very important
    to you, please calculate your own; the nutrition information supplied with
    this recipe is approximate and should NOT be used by those for whom the
    information is critical.

  5. #5
    Gloria P Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Kswck wrote:
    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.
    >
    >


    Winter cooking:

    Stew:
    Browned meat, onions, celery, carrots, a can of chopped tomatoes,
    a cup of red wine,couple of cloves of garlic if I remember, all
    in a LeCreuset dutch oven, either on the stovetop or in the oven.
    Various herbs. Add potatoes halfway through cooking. Simmer till tender.
    Serve with corn muffins or sliced French baguette.


    Stewed Chicken with rice
    Chicken soup
    Beef-vegetable soup, w. barley or not
    Roast chicken
    Chili
    Chicken chili
    Green chili with pork
    Spaghetti sauce (in various combinations)

    gloria p


  6. #6
    Michael \Dog3\ Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    "Kswck" <[email protected]> news:4a99a498$0$31275$[email protected]: in
    rec.food.cooking

    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.


    I like so many of them. I'm a soup and stew person. Beef stew is great. I
    love squash soup, potato soup, pork stew, chicken soup, chili verde and so
    many others. Too many to list.

    Michael

    --
    “Always tell the truth - it's the easiest thing to remember”
    ~ American Playwright David Mamet

    You can find me at: - michael at lonergan dot us dot com

  7. #7
    Michael \Dog3\ Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    "Janet Bostwick" <[email protected]>
    news:[email protected] m: in rec.food.cooking

    >
    > "Kswck" <[email protected]> wrote in message
    > news:4a99a498$0$31275$[email protected]..
    >> You favorites?
    >>
    >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    >> tomato soup. I don't have a pressure cooker-Mom's recipe.
    >>

    > Beef pot roast done on stove top, simmering all afternoon. Chunks of
    > carrots and small whole potatoes added at the end.


    Now that just made me hungry again I also like Swiss steak.

    Michael

    --
    “Always tell the truth - it's the easiest thing to remember”
    ~ American Playwright David Mamet

    You can find me at: - michael at lonergan dot us dot com

  8. #8
    Kris Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    On Aug 29, 5:58*pm, "Kswck" <ks...@optonline.net> wrote:
    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.


    Ribollita! Italian soup with bits of pancetta, cannelini beans,
    carrots, spinach & tomato in broth. Very hearty & warming on a cold
    night.

    Kris

  9. #9
    Lynn from Fargo Ografmorffig Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    On Aug 29, 8:24*pm, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
    > "Janet Bostwick" <nos...@nospam.net> *news:[email protected] om:in rec.food.cooking
    >
    >
    >
    > > "Kswck" <ks...@optonline.net> wrote in message
    > >news:4a99a498$0$31275$[email protected]..
    > >> You favorites?

    >
    > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > >> tomato soup. I don't have a pressure cooker-Mom's recipe.

    >
    > > Beef pot roast done on stove top, simmering all afternoon. *Chunks of
    > > carrots and small whole potatoes added at the end.

    >
    > Now that just made me hungry again I also like Swiss steak.
    >
    > Michael
    >
    > --
    > “Always tell the truth - it's the easiest thing to remember”
    > * * * * * * * * * * * * * * * * * * * * ~ American Playwright David Mamet
    >
    > You can find me at: - michael at lonergan dot us dot com


    Thanks for the ideas! I bet I can eat most of these even with no
    teeth!. I had chili today. Swiss Steak should work if I really cook
    it low and slow. I make the kind with tomato - not the one with
    mushrooms and brown gravy (I use that recipe for meatballs with
    noodles or mashed potatoes.)
    Lynn in Fargo
    Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
    and beef soup with parsnips, rutabaga, green beans, carrots, celery,
    onions, cabbage, corn, peas, baby potatoes, zuchinni, and
    dumplings . . . no turnips!

  10. #10
    Bob Terwilliger Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Kswck wrote:

    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.


    As I sit here in my sweltering office with 100°F heat outside, I am not
    exactly thinking about winter meals! But here are some I recall:

    Braised short ribs with Guinness
    Cottage pie from the leftover short ribs
    Chili (especially on Super Bowl Sunday)
    Lin's ham, cabbage, and potato soup
    Damsel's spicy split pea soup with pepperoni
    Braised spare ribs
    Pastitsio
    Portuguese caldo
    Chinese "Master Sauce" pork
    Leg of lamb braised with cumin, chiles, and orange peel
    Pot-a-feu
    Coq au vin
    Chicken and dumplings
    Braised lamb shanks
    Braised oxtails
    Sukiyaki


    Bob


  11. #11
    Michael \Dog3\ Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Lynn from Fargo Ografmorffig <[email protected]>
    news:[email protected]:
    in rec.food.cooking
    >
    > Thanks for the ideas! I bet I can eat most of these even with no
    > teeth!. I had chili today. Swiss Steak should work if I really cook
    > it low and slow. I make the kind with tomato - not the one with
    > mushrooms and brown gravy (I use that recipe for meatballs with
    > noodles or mashed potatoes.)
    > Lynn in Fargo
    > Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
    > and beef soup with parsnips, rutabaga, green beans, carrots, celery,
    > onions, cabbage, corn, peas, baby potatoes, zuchinni, and
    > dumplings . . . no turnips!


    No turnips!? OMG... I love turnips. You can always mash them as a
    different sub for mashed potatoes. Below is a decent, casual brunch
    recipe.

    Turnip Casserole - Unknow submitter

    Ingredients

    2 medium sized turnips (I use frozen turnip and it cuts the prep time
    considerably)
    1 or 2 large eggs
    1 to 1 1/4 cups maple syrup (or substitute light table syrup to reduce
    calories)
    3/4 cup dry breadcrumbs
    1/4 cup melted butter



    Directions

    Cook and mash turnip. Wisk in eggs and maple syrup into turnip and set
    aside.

    In a separate bowl, mix breadcrumbs and melted butter.
    Spray a 1 1/2 quart corningware-baking dish with non-stick cooking spray.
    Put turnip mixture to dish. Sprinkle breadcrumb mixture over top.

    Bake in a 300° F oven for 30 - 40 minutes, until topping turnip is
    heated through and topping is golden brown.


    --
    “Always tell the truth - it's the easiest thing to remember”
    ~ American Playwright David Mamet

    You can find me at: - michael at lonergan dot us dot com

  12. #12
    maxine Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    On Aug 29, 5:58*pm, "Kswck" <ks...@optonline.net> wrote:
    > You favorites?
    >
    > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    > tomato soup. I don't have a pressure cooker-Mom's recipe.


    I'm a fan of vegetable bean soup. My Mom's recipe stands us in good
    stead, makes 3 or 4 quarts, and freezes well when we get tired of it.
    So darned healthy it'll kill you.

    maxine in ri

  13. #13
    Janet Bostwick Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:0052f4f4$0$9533$[email protected]..
    > Kswck wrote:
    >
    >> You favorites?
    >>
    >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
    >> tomato soup. I don't have a pressure cooker-Mom's recipe.

    >
    > As I sit here in my sweltering office with 100°F heat outside, I am not
    > exactly thinking about winter meals! But here are some I recall:
    >
    > Braised short ribs with Guinness
    > Cottage pie from the leftover short ribs
    > Chili (especially on Super Bowl Sunday)
    > Lin's ham, cabbage, and potato soup
    > Damsel's spicy split pea soup with pepperoni
    > Braised spare ribs
    > Pastitsio
    > Portuguese caldo
    > Chinese "Master Sauce" pork
    > Leg of lamb braised with cumin, chiles, and orange peel
    > Pot-a-feu
    > Coq au vin
    > Chicken and dumplings
    > Braised lamb shanks
    > Braised oxtails
    > Sukiyaki
    >
    >
    > Bob


    I don't think there is that much winter to go around ;o}
    Janet
    >




  14. #14
    l, not -l Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Besides chili, I also like beef stew. Though not as hearty, smoked tomato
    soup is also a good winter food; served with a grilled cheese or grilled
    bacon and cheese sandwich, it can make a nice meal to warm up.
    --
    Change Cujo to Juno in email address.

  15. #15
    Bob Terwilliger Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Janet wrote:

    >> Braised short ribs with Guinness
    >> Cottage pie from the leftover short ribs
    >> Chili (especially on Super Bowl Sunday)
    >> Lin's ham, cabbage, and potato soup
    >> Damsel's spicy split pea soup with pepperoni
    >> Braised spare ribs
    >> Pastitsio
    >> Portuguese caldo
    >> Chinese "Master Sauce" pork
    >> Leg of lamb braised with cumin, chiles, and orange peel
    >> Pot-a-feu
    >> Coq au vin
    >> Chicken and dumplings
    >> Braised lamb shanks
    >> Braised oxtails
    >> Sukiyaki

    >
    > I don't think there is that much winter to go around ;o}


    Yeah, maybe it would have to be spread out over two or three winters. If
    only I had a house in New Zealand where I could spend this time of year!

    Bob


  16. #16
    hahabogus Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    "Michael \"Dog3\"" <don'[email protected]> wrote in
    news:[email protected] on Aug Sat 2009 pm

    > "Kswck" <[email protected]> news:4a99a498$0$31275$[email protected]:
    > in rec.food.cooking
    >
    >> You favorites?
    >>
    >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can
    >> of tomato soup. I don't have a pressure cooker-Mom's recipe.

    >
    > I like so many of them. I'm a soup and stew person. Beef stew is
    > great. I love squash soup, potato soup, pork stew, chicken soup, chili
    > verde and so many others. Too many to list.
    >
    > Michael
    >


    @@@@@ Now You're Cooking! Export Format

    Al's Bean And Sausage Soup

    Soups/Chowders/Stews

    2 tablespoons canola oil
    1 pound kielbasa sausage, diced
    4 large garlic cloves, chopped (7)
    1 bulb fennel; chopped
    1 onion; chopped
    2 carrots; chopped
    10 large Button mushrooms; chopped
    1 celery heart with leaves
    1 small bag spinach leaves or 1/2 small cabbage
    3 900 ml box chicken broth
    4 cups water; plus
    2 tbsp redibase turkey stock
    2 15 oz cans can navy beans
    1 15 oz can can diced tomatoes with herbs
    1 500ml ctner sour cream
    1 tbsp crushed red peppers; heaping
    1 bunch fresh dill; mjnced

    Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
    garlic and sauté until sausage is lightly browned, about 8 minutes. Add in
    crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
    minutes more. Add broth, water, turkey stock navy beans with their juices
    and spinach. Simmer until flavors blend and soup thickens slightly, about
    20 minutes. Stir in the sour cream and dill simmer 5 more minutes. Season
    to taste with salt and pepper.

    Ladle soup into bowls.

    10-3 cup servings approx

    Replacing the spinach with cabbage works well.

    could use more sour cream


    ** Exported from Now You're Cooking! v5.85 **



    --
    Is that your nose, or are you eatting a banana? -Alan




  17. #17
    bulka Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig <lynng...@i29.net>
    wrote:
    > On Aug 29, 8:24 pm, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
    >
    >
    >
    > > "Janet Bostwick" <nos...@nospam.net> news:[email protected] m:inrec.food.cooking

    >
    > > > "Kswck" <ks...@optonline.net> wrote in message
    > > >news:4a99a498$0$31275$[email protected]..
    > > >> You favorites?

    >
    > > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a canof
    > > >> tomato soup. I don't have a pressure cooker-Mom's recipe.

    >
    > > > Beef pot roast done on stove top, simmering all afternoon. Chunks of
    > > > carrots and small whole potatoes added at the end.

    >
    > > Now that just made me hungry again I also like Swiss steak.

    >
    > > Michael

    >
    > > --
    > > “Always tell the truth - it's the easiest thing to remember”
    > > ~ American Playwright David Mamet

    >
    > > You can find me at: - michael at lonergan dot us dot com

    >
    > Thanks for the ideas! I bet I can eat most of these even with no
    > teeth!. I had chili today. Swiss Steak should work if I really cook
    > it low and slow. I make the kind with tomato - not the one with
    > mushrooms and brown gravy (I use that recipe for meatballs with
    > noodles or mashed potatoes.)
    > Lynn in Fargo
    > Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
    > and beef soup with parsnips, rutabaga, green beans, carrots, celery,
    > onions, cabbage, corn, peas, baby potatoes, zuchinni, and
    > dumplings . . . no turnips!



    Parsnip and rutabaga, but the turnip is barred from the party? How
    about a swede? The soup sounds great, and , of course, I'm not going
    to argue about personal taste. I'm just curious about how you draw
    your hard line between the roots.

    Bulka

    Bulka

  18. #18
    bulka Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    On Aug 29, 8:52 pm, Gloria P <gpues...@comcast.net> wrote:

    > garlic if I remember


    "If I remember'' garlic in a winter stew? I'm speachless.

    Bulka





  19. #19
    bulka Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter


    In the winter, my slow cooker barely gets time to cool off for a quick
    cleaning, unless I feel the need for some waste heat from the range
    oven. Never been a fan of recipies - I'll read' em but won't follow
    them, so every time is different depending on today's inspiration and
    what I have on hand.

    Even in the summer there is usually homede stock and an evolving pot
    of some soup/stew.

    Is there a Hot, Wet Food movement?

    Bulka

  20. #20
    Bob Terwilliger Guest

    Default Re: May well be a bad winter-But a good Stew/Soup Winter

    Bulka wrote:

    >> garlic if I remember

    >
    > "If I remember'' garlic in a winter stew? I'm speachless.


    I've posted this here before, though I'm not sure where I got the recipe.
    Quinces are in season from autumn into the early part of winter.

    Persian Quince Stew (Khoresh-E Beh)
    Yield: 6 Servings
    2 onion; finely sliced
    1/3 c oil or butter
    1 lb stewing meat (lamb or beef), cut in 1 inch cubes
    1 ts salt
    1/4 ts pepper
    1/2 ts ground cinnamon
    3 c water
    2 large quinces
    3 tb sugar
    1/4 c vinegar or lemon juice
    1/4 ts ground saffron; dissolved in 1 tb hot water
    1/3 c yellow split peas

    ------------------------------CHELO-----------------------------------
    3 c basmati rice
    8 c water
    2 tb salt
    3/4 c butter, melted
    1/2 ts saffron, dissolved in 2 tb hot water
    2 tb yogurt (opt)

    Instructions

    In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and
    brown. Add salt, pepper, and cinnamon. Add water, cover and simmer
    over low heat for 1 hr, stirring occasionally.

    Wash, but don't peel quinces. Use apple corer to remove seeds. Slice
    as for apple pie. In skillet, saute in 2 Tbsp. oil or butter and set
    aside.

    To the meat, add sugar, vinegar or lemon juice, saffron, split peas,
    and quince. Cover and simmer 35 minutes. Check to see that meat and
    fruit are cooked. Taste and correct seasoning. Transfer to deep
    casserole dish and keep in warm oven until ready to serve. Serve hot
    with chelo (recipe below.)

    (Note: I am giving the detailed instructions for chelo. I don't use
    the yogurt and I drizzle the remaining saffron over *all* the rice. I
    also serve the tah dig(crust) with the rest of the rice.)

    Chelo: Wash rice 5 times in cold water. Bring water and salt to
    boil in a large non-stick pan. Add washed and drained rice. Boil 6
    minutes, stirring gently twice to loosen grains that may have stuck
    to bottom. Drain rice in colander and rinse in lukewarm water.

    In same pot, heat half the butter, 2 Tbsp. hot water, a drop of
    dissolved saffron, and yogurt. Taking one spatula at a time, place
    rice gently in pot, mounding in the shape of a pyramid.

    Put remaining butter in 2 Tbsp. hot water and pour over rice.
    Place clean dishtowel over pot and cover firmly with lid to prevent
    steam from escaping. Cook 10 minutes over medium heat and 50 minutes
    over low heat. Remove from heat.

    Allow to cool 5 minutes on a damp surface without removing lid. Put 2
    Tbsp. of the rice in with remaining saffron and set aside for
    garnish. Gently remove rice from pot without disturbing crust.
    Sprinkle saffron flavored rice over top and serve. Detach crust and
    serve separately.

    Bob

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