Beef Stir-Fry With Arugula

Ingredients

4 teaspoons vegetable oil
1 bunch green onions, cut into 1 1/2-inch pieces
1 package (8 ounces) sliced mushrooms
1 package (16 ounces) sliced beef for stir-fry
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 bunches arugula or 2 packages (8 ounces each)
prewashed spinach

How to prepare

Cook 1 cup rice. While it simmers, rinse arugula, then prepare stir-fry. (If you can’t find precut beef, slice a piece of round steak.)

1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add green onions and mushrooms and cook until tender and brown, about 5 minutes, stirring often. Remove to bowl.

2. In same skillet, heat 1 teaspoon oil. Add half the beef and cook, stirring constantly, until beef just loses its pink color. Remove to bowl with vegetables. Cook remaining beef as above, adding remaining 1 teaspoon oil.

3. In cup, mix soy sauce, balsamic vinegar, and brown sugar. Return beef mixture to skillet; stir in soy-sauce mixture. Cook 1 minute to heat through, stirring. Remove from heat; stir in half the arugula.

4. Spoon beef mixture over remaining arugula on platter.

Each serving: About 260 calories, 29 g protein, 18 g
carbohydrate, 15 g total fat (5 g saturated), 48 mg
cholesterol, 875 mg sodium.

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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CHICKEN TONNATO D’ESTE

Ingredients

4 1/4 cups Chicken stock
6 Chicken breast halves – skinned
1/2 cup Mayonnaise
1/4 cup Dry white wine
4 Flat Anchovy fillets
1 tablespoonOil from anchovies
1 can Water packed tuna, (7 oz.) – drained
2 tablespoons Lemon juice
1/4 teaspoon Oregano
Salt and pepper to taste
1 tablespoonCapers – drained (garnish)
2 tablespoons Chopped fresh parsley – (garnish)
1 Lemon – sliced (garnish)

How to prepare

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper Remove bones from chicken breasts and cut meat into 1/2″ thick slices Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices Serve cold or at room temperature

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Stuffed Green Peppers

Ingredients

6 medium Green peppers
1 1/2 pounds Ground beef
1 cup Minute rice, cooked
1/2 cup Onion(s), diced
1 can Tomato sauce special
1 teaspoon Garlic powder
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/2 package Velveeta cheese, diced

How to prepare

Cut tops off of pepper and remove seeds. Cook peppers in boiling water for 3 minutes. Drain and rinse in cold water and set aside. Combine raw beef, cooked rice, onion, tomato sauce special, Velveeta, basil, garlic powder, salt and pepper in a bowl and spoon into peppers. Place in a greased 13x9x2 baking dish. Cover and bake at 350

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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How to make a Thai Omelette (Learn to Cook Thai Food)

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Read this article:
How to make a Thai Omelette (Learn to Cook Thai Food)

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Jamaican jerk marinade

Ingredients

1 onion finely chopped
1/2 cup chopped green onion
2 tsp thyme
2 tsp sugar
1 – 2 tsp freshly ground allspice
1/2 tsp ground nutmeg
1/2 tsp sage

1/2 tsp cinnamon
4 – 6 habaneros
1 tsp black pepper
3 tbsp soy sauce
1 tbsp cider vinegar

How to prepare

Combine all ingredients in a food processor and chop. Marinate meat (chicken, beef or pork ribs) for at least 6 hours and grill or bake. Marinade will keep in the refrigerator in a tightly closed jar for a month. It freezes well.

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Corned beef and cabbage

Ingredients

3 to 4 lb corned beef brisket
3 carrots, cut in 3″ pieces
1 to 2 cups water
1/2 sm head cabbage, in wedges
2 to 3 medium onions, quartered

How to prepare

Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours). Add cabbage, pushing down to moisten, after 6 hours on low (or 3 hours on high).
Cabbage- to prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

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Moroccan style stuffed eggs

Ingredients

6 hardcooked eggs
3 tbsp yogurt cheese (labni)
1 tsp olive oil
4 to 6 brined green olives, pitted and chopped fine
1/2 tsp ground cumin
1/2 tsp caraway seeds, ground
1/2 tsp ground coriander
Sprigs of flat leaf parsley to garnish

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling garnish with the Flat leaf parsley

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HONEY MUSTARD CHICKEN

Ingredients

1 can pineapple rings in juice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 largegarlic cloves – pressed
1 teaspoon thyme – crumbled
1/4 cup honey
1 cup Dijon mustard
1 tablespooncornstarch

How to prepare

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

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