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Sherried Beef Recipe

August 3rd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1smallonion, chopped
  2. 1garlic clove, minced
  3. 1/4cupbutteror margarine
  4. 2 (10 3/4 ounce)canscondensed golden mushroom soup
  5. 3/4cupsherry wine
  6. 1/2cupwater
  7. 3-4lbschuck roast, cubed

DIRECTIONS

  1. In a skillet saute onion and garlic in butter.
  2. Add soup, sherry and water and simmer for 1 minute.
  3. Put cubed beef in a lightly greased large baking dish and pour soup mixture on top.
  4. Cover and bake at 325 degrees for 3 hours.
  5. Serve over noodles or rice.

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Beef Teppan Recipe

August 3rd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Marinade

  2. 2tablespoonsginger puree
  3. 2tablespoonsoyster sauce
  4. 2tablespoonsteriyaki sauce
  5. 3tablespoonsolive oil
  6. 1lbbeef, strips or sliced leftoverlondon broil beef
  7. 1 (16 ounce)bag frozenstir fry vegetables
  8. 1headnapa cabbage, shredded
  9. Sauce

  10. 1tablespoon freshground ginger
  11. 1tablespoonoyster sauce
  12. 1/4cupteriyaki sauce

DIRECTIONS

  1. Mix the Marinade and add the beef strips.
  2. Marinade for at least 2 hours.
  3. In A hot Wok add 1 Tbsp Olive Oil and Stir Fry the Beef.
  4. Remove to a plate.
  5. Next mix the ingredients for the sauce.
  6. Add the vegtables and sitr fry for approximately minutes or until tender to your taste.
  7. Add back in the Beef and heat throughly.
  8. Remove to serving plate.
  9. Add the sauce to the wok heat for about 30 seconds.
  10. Pour over Beef and Vegtables and serve.

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Beef & Egg Pockets Recipe

July 31st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 2 1/2teaspoonsbaking powder
  3. 1teaspoonsalt
  4. 2/3cupshortening
  5. 2/3cupmilk
  6. FILLING

  7. 1/2lbground beef
  8. 1mediumonion, chopped
  9. 1mediumtomato, seeded and chopped
  10. 1hard-boiled egg, finely chopped
  11. salt and pepper

DIRECTIONS

  1. In a bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs.
  2. Gradually add milk, tossing with a fork until a ball forms.
  3. Cover and refrigerate.
  4. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  5. Add the tomato, egg salt and pepper; mix well.
  6. Roll out pastry into an 18″ x 9″ retangle; cut into 3″ squares.
  7. Place a rounded tablespoonful of filling in center of each square.
  8. Fold in half, forming triangles; crimp edges to seal.
  9. Place on greased baking sheets.
  10. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

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Beef Tagine (using Prune Juice) and Couscous Recipe

July 30th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonground ginger
  2. 1teaspoonground cinnamon
  3. 1/2teaspoonground allspice
  4. 1pinchground cloves
  5. 1 1/2lbs lean braisingsteak, chuck or blade,cut into chunks(700 gm)
  6. 1onion, sliced
  7. 1clovegarlic, crushed
  8. 1tablespoonolive oil
  9. 1 gratedlemon, juice and rind of
  10. 2tablespoonshoney
  11. 1cupprune juice(8 fl oz, 250ml)
  12. 1teaspoonharissaor sambal oelek
  13. salt & freshly ground black pepper
  14. Couscous

  15. 8ouncescouscous(225g)
  16. 2 1/2cupswater(20fl ox, 600ml)
  17. 2tablespoonsolive oil
  18. 1onion, chopped
  19. 1teaspoonground cinnamon
  20. 1/2teaspoonground allspice
  21. 1teaspoonturmeric
  22. 1tablespoonground cumin
  23. 1teaspoonground coriander
  24. 1teaspoondried mint
  25. 3ouncespine nuts(85g)
  26. 1sprigcilantro(to garnish, fresh corinader leaves)

DIRECTIONS

  1. Mix together ginger, cinnamon, allspice and cloves and rub into beef.
  2. Cook onion and garlic in oil in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
  3. Add lemon rind and juice, honey, prune juice, harissa and salt and bring to boil, Simmer gently until meat is tender (1 1/2-2 hours).
  4. Check tenderness at 2 hours.
  5. Prepare couscous when meat is nigh on cooked.
  6. Boil 2 1/2 cups water, pour into a large bowl with couscous and let it stand for about 10 minutes until all water is absorbed.
  7. Heat oil in a frying pan and fry onion until soft.
  8. Add remaining ingredients, stir well and cook for 2-3 minutes.
  9. Add onion to couscous and mix well.
  10. Cover with foil to keep warm until meat is cooked.
  11. Create a ring of couscous on each plate and spoon beef into the middle.
  12. Garnish with the fresh cilantro leaves (coriander).

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Jewish Corned Beef Roast Recipe

July 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoon mincedgarlic
  2. 1tablespoonolive oil
  3. 3-4lbscorned beefor regularpot roast
  4. 1/2cup choppedcelery
  5. 1/2cup juliennedcarrots
  6. 1largeonion, sliced thin and separated
  7. 2cupsgrape juice or cranberry juice(as a red wine substitute-works very well)
  8. rosemary
  9. 1 (28 ounce)cantomato puree

DIRECTIONS

  1. Heat oven to 300 degrees.
  2. Saute garlic in the olive oil until soft in a large, oven safe pan.
  3. Place corned beef on garlic, fat side down.
  4. Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
  5. After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
  6. Heat 10 minutes.
  7. Cover and place in oven for 2 1/2 to 3 hours.
  8. This makes it very tender!
  9. Serve.

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