| Beef Preparations |
BEEF FAJITA SALAD
Ingredients :
1 (8 ounce) bottle Italian-style salad dressing
1 teaspoon ground cumin
1 dash hot pepper sauce
Half pound flank steak, cut into strips
Half
cup fresh corn kernels
Half cup kidney beans, cooked
Half cup thinly
sliced red onion
Half cup shredded Cheddar cheese
1 tomato, chopped
8 cups mixed salad greens
2 cups crushed tortilla chips
Preparation :
The cumin, hot pepper sauce and Italian dressing needs to be mixed in a small
bowl. Reserve half cup of the dressing. In a separate bowl, add enough dressing
to coat the beef and let it to marinate for an hour.
In a hot skillet, fry
the beef and cook until done. Allow the beef to cool. In a medium bowl combine
the beef with the corn, beans, onions and the half cup of dressing. Refrigerate
for several hours before serving.
Tips: To serve, toss the beef and vegetable mixture with the salad greens, tomatoes
and shredded cheese. Add extra dressing if necessary and top with the crushed
tortilla chips. Top
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BEEF STEW
Ingredients :
1 pound
lean sirloin, cut in cubes
2 tablespoons flour
1 and a half cups beef
broth
1 clove garlic, minced
1 red onion, cut into eighths lengthwise
1 cup baby carrot
Half pound small mushrooms
Half cup parsley, finely
chopped
Half teaspoon thyme
2 potatoes, cubed
Preparation :
Heat oven to 500 degrees. Place flour in a zip lock baggie and put beef cubes
in bag. Close and shake to cover all beef cubes with flour. Place floured cubes
in an oven-proof pan sprayed with cooking spray. Cook in 500 degree oven for about
20 minutes, until browned. Remove from oven and let cool on stovetop for 5 minutes.
Gradually add broth to pan and stir to loosen browned bits.
Add garlic, 2
tbs. parsley and thyme. Cook covered on medium low heat for about 1 hour until
beef is tender. Add carrots, cleaned mushrooms and cubed potatoes. Cook for 20
minutes or until vegetables are tender. Sprinkle with parsley before serving.
Add more broth if mixture becomes too dry. Top |
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TASTY BEEF ROAST
Ingredients :
1 beef roast
Salt and pepper to taste
Garlic salt, optional
4 or 5
strips bacon
Preparation :
Season
roast with salt, pepper and garlic salt. Wrap bacon strips around roast; seal
in foil. Bake at 300 degrees for 30 minutes per pound. Top
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| Veg Recipe |
TABULI
Ingredients :
1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice
Preparation :
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves. Top
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| Sweet Meats |
SHEER KORMA
Ingredients :
1 packate Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter
Preparation :
Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4 cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews
and pistachioes, and the remaining sugar.
Reduce the heat and thicken the SHEER KORMA to three-strand consistency,
letting the milk boil until it is halved.
The vermicilli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer
covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve
immediately. Top |
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SEVIYAN
Ingredients :
50 grams of Vemicelli Noodles (Seviyan)
2 tbsp. of Raisins (Kishmish)
2 tbsp. of Nuts (Almonds & Pistachios)
2 powdered Cardamoms (Ilaichi)
Half tin of Condensed Milk
Half litre of Whole Milk
1 tbsp. of Pure
Ghee or Butter
Preparation :
Heat the ghee or butter in a pan, fry the Vermicelli until light brown.
Boil milk.
Add condensed milk, vermicelli and cardamom powder.
Cook for 2 to 3 minutes
(until soft) and top with raisins and nuts. Top |
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BADAM PHIRNI
Ingredients :
12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar/sweetener
8 strands Saffron
1 teaspoon Cardamom powder
Preparation :
Blanch and grind the almonds to a fine paste with 1/2 cup milk.
Mix together the ground almond paste and rice flour.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves.
Dissolve the saffron separately in a spoonful or two of hit milk.
Add the almond-rice mixture into the boiling milk along with the
saffron-milk mixture.
Stir continuously for a few minutes till the milk thickens and attains a
custard-like consistency.
Sprinkle in the cardamom powder. Stop the flame, and allow to cool.
Pour into individual bowls, garnish with almonds and pistachios and
refrigerate.
Serve chilled. Top |
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