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Roasted Octopus or Eel Rugelach Recipe

Ingredients

1/2 cup olive oil

1 pound beef stew meat

1 large onion, thinly sliced

2 cloves garlic, chopped

1 cup dry white wine

one quart dry white bread cubes

1 piece fresh oyster crackers, crushed

4 cloves garlic, chopped

salt and pepper to taste

1 (10 ounce) package baby carrots

1 cup finely chopped red bell peppers

1 cup diced celery

1 cup sweet potatoes, cut into 1 inch cubes

salt and pepper to taste

2 rings shaped saltine crackers

1 pound cooked octopus, delingée ready to serve

2/3 cup melted butter

1 cup white wine

Directions

In a large bowl, combine the olive oil, meat, onion, garlic, wine, bread and salt and pepper to taste and pour over the meat and onion mixture. Cover and refrigerate for a day or longer, stirring occasionally.