GINGERSNAP STEW
This is amazing! I love the flavors together. You have the sweetness of the celery & carrots, the smoky sausage (I use turkey sausage) and subtle heat from the chili powder... the gingersnap flavor is subtle & wonderful as well. My mom says this is very much like a German dish (Sauerbraten) she had growing up but with a twist. Serve with a crusty slice of rye bread and ENJOY! Man I love this! Recipe source: Inspired by: Better Homes and Gardens recipe winner. I have increased most ingredients.
Provided by Chicagoland Chef du
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
- Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
- Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
- Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
- Notes:
- I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
- I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
- I have also used whole baby carrots cuz I'm lazy.
- The chili powder adds a subtle touch of *heat*.
- I tend to simmer on low for up to 2 hours.
Nutrition Facts : Calories 446.5, Fat 23.6, SaturatedFat 7.6, Cholesterol 40.9, Sodium 1619.3, Carbohydrate 39.1, Fiber 8.7, Sugar 11.4, Protein 21.2
GINGERSNAP GRAVY
Make and share this Gingersnap Gravy recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the fat and butter in a large skillet over medium heat.
- When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
- Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
- Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
- Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
- Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
- During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
- Strain the gravy.
Nutrition Facts : Calories 175.6, Fat 7.7, SaturatedFat 3.5, Cholesterol 17.4, Sodium 606.6, Carbohydrate 19.5, Fiber 0.9, Sugar 7.4, Protein 7
GINGERSNAP POT ROAST
Make and share this Gingersnap Pot Roast recipe from Food.com.
Provided by Saturn
Categories Roast Beef
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. Cut if necessary to fit crock-pot.
- In large skillet brown roast on all sides in hot oil.
- In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
- In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
- Pour gingersnap mixture over meat.
- Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3
GINGERSNAP POT ROAST
A pot roast in the winter is such a comforting dinner and this gingersnap pot roast is delicious. Browning the sides lock in the juices and it picks up the onion, vinegar and ketchup flavors it cooks in. The gravy is fantastic. Adding gingersnap cookies creates a gravy that's savory, spicy, and lightly sweet. Serve with mashed...
Provided by Debbie Lupinacci
Categories Roasts
Time 4h
Number Of Ingredients 9
Steps:
- 1. Roll meat in flour.
- 2. Brown on all sides in a pot (not Teflon coated pot).
- 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
- 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
- 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
- 6. Let meat simmer for 2-3 hours.
- 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
- 8. Put liquid back into pot.
- 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
- 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
- 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.
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