Skiers Stew Food
SKIER'S STEW
This recipe is called "Skier's Stew" because you put it in the oven...and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me! - Traci Gangwer, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown meat in batches in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the tomato sauce, water and soup mix; pour over the top., Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 430 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 637mg sodium, Carbohydrate 61g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein.
SKIER'S SKILLET
With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a heavy 12-in. cast-iron or other ovenproof skillet, cook sausages over medium-high heat, turning occasionally, about 10 minutes; drain. Add apple wedges. Sprinkle with brown sugar, lemon juice and salt. Cover and cook over medium heat for 10-15 minutes or until apples are tender and sausages are fully cooked.
Nutrition Facts : Calories 288 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 786mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
SKIERS' FRENCH TOAST
A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes!
Provided by MAMMABELLE
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
- Slice bread into 12-16 slices; place over the syrup. Layer as needed.
- Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
- Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
- Cut into squares. Invert and serve.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 62.2 g, Cholesterol 150.4 mg, Fat 17.4 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 9.2 g, Sodium 614.4 mg, Sugar 33.1 g
SKIER'S BEEF STEW - CROCK POT
Not sure why they call this "Skier's Stew" but I found it online -- looks simple and comforting. I think it would be really easy to add extra veggies to this and tweak with extra seasoning to ones personal tastes.
Provided by iewe7726
Categories Stew
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, layer potatoes, carrots and beef.
- In a bowl, combine the tomato sauce, water and soup mix; pour over meat. Cover and cook on High for 5-6 hours or until vegetables and meat are tender.
Nutrition Facts : Calories 446.3, Fat 5.7, SaturatedFat 2.3, Cholesterol 72.6, Sodium 919.6, Carbohydrate 68.6, Fiber 10.4, Sugar 9.5, Protein 32.9
FISHERMAN'S SEAFOOD STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
AFTER-SKI OVEN STEW N' CIDER
I have the complete set of Betty Crocker Recipe Card Libraries from the 70's and I posted this special recipe in request from ddalton to surprise her Mom in her 75th. Birthday because she lost it and wanted to have it again. Enjoy it.
Provided by pink cook
Categories Stew
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325ºF. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms.
- Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover.
- Bake 4 hours or until meat is tender.
- CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).
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