Best Cockroach Stew Recipes

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COCKROACH STEW



Cockroach Stew image

I found this recipe for exterminating cockroaches on the internet. I have it saved in my "Occasional Odd Recipes" file on my computer which includes such recipes as Fungicide Recipes for the Garden, Tomato leaf juice to conquer Blackspot on roses, and Homemade Insect repellents.

Provided by Pam Ellingson @wmnofoz

Categories     Other Non-Edibles

Number Of Ingredients 4

1 clove(s) garlic
1 small onion
1 tablespoon(s) cayenne pepper
1 quart(s) water, hot

Steps:

  • In a large pot, let all the ingredients soak for one hour and then stir the solution. The recipe did not indicate if they were to be chopped or whole, so do what you want there.
  • Place the pot on a countertop or on the floor before you go to bed. The roaches will smell and find the solution, ingest it and die Just make sure you do not have pets around who might decide to try it. If you do, I would put a bowl of it under the cabinet or somewhere they could not get to it, or close off the room where it is.
  • And you thought this was going to be a dish with veggies and cooked Cockroaches. LMAO

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

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