Time 55m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside. Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
Time 40m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.
Time P7DT45m Yield 12 Number Of Ingredients 8 Steps:
Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra. Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat. Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar’s rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
Time 32m Yield 6 servings Number Of Ingredients 14 Steps:
Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes. Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don’t need to stir–the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes. Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.
Time 1h40m Yield 12 Number Of Ingredients 17 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat. Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour. While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.
Time 17m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 450°F. Toss the okra with olive oil to coat. In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt. Toss okra with spiced salt mixture. Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once. Serve immediately with lemon wedges (squeeze over each serving)! Makes four servings.
Time 30m Yield 11 servings (4 quarts). Number Of Ingredients 14 Steps:
In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 12 Steps:
Fry frozen okra in hot oil until golden brown(this will ensure okra stays closed and not slimy. Set okra aside. In a skillet combine tomato, onion, garlic, and jalapeno pepper and fry in about 1/8 cup oil until it becomes saucy. Then add water and tomato sauce to skillet and stir. Add okra and seasonings and let cook for about 5 minutes on medium heat. Set aside for about 10 minutes and stir fry will thicken slightly. Enjoy!
