Macaroni Béchamel

Macaroni Béchamel is a baked pasta dish including ground beef and béchamel sauce in its best-known form. It is typically made with penne pasta, a layer of cooked spiced meat with onions, and Béchamel or Mornay sauce.
 

Ingredients

• 1 packet of macaroni (500 grams)cooked and drained

Filling:

• 1½ pounds of ground meat
• one large Onion, chopped
• 2 cloves of garlic
• 1 8-ounce can of tomato sauce (or tomato paste)
• 3 tablespoons chopped parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• a pinch of cayenne pepper

Bechamel Sauce:

• 3 cups of prepared milk
• 5 Tablespoons butter
• 5 Tablespoons flour
• 1 Chicken bullion cube
• black pepper, to taste

Directions

1. In a large skillet cook the meat, Onion and garlic until the meat is brown and the Onion is tender. Drain fat. Stir in the tomato sauce, parsley, oregano, salt, cinnamon, cayenne pepper, and 1/3 cup of water. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside.
2. For Bechamel Sauce, in a medium saucepan melt the margarine. Stir in the Chicken bullion cube, black pepper, and flour. Add the prepared milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
3. Set aside 1/3 of the sauce. Mix the rest of the sauce with the cooked macaroni. Spread half of the macaroni mixture into a 9" x 13" baking pan. Spread the meat mixture over it evenly. Spread the rest of the macaroni mixture over the meat. Pour the remaining sauce evenly over the top. Sprinkle with a little additional ground cinnamon.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until lightly browned. Remove from oven. Let sit for five minutes. Then serve.

Kitfo

Kitfo (cooked)

Kitfo (sometimes ketfo) is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, heated and marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh (a clarified butter infused with herbs and spices). Kitfo cooked lightly rare is known as kitfo leb leb.Kitfo may be served alongside, or mixed with, mild cheese and cooked greens. In many parts of Ethiopia kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick bread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.

The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince."

Ingredients

• ⅛ cup niter kebbeh (spiced butter, see recipe above)
• ¼ cup onions, finely chopped
• 2 Tablespoons green pepper, finely chopped
• 1 Tablespoon chili powder
• ½ teaspoon ginger, ground
• ¼ teaspoon garlic, finely chopped
• ¼ teaspoon cardamom, ground
• ½ Tablespoon lemon juice
• 1 teaspoon berbere (see recipe above)
• 1 teaspoon salt
• 1 pound ground beef

Directions

1. Melt the niter kebbeh in a large frying pan.
2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring.
3. Let cool for 15 minutes.
4. Add lemon juice, berbere, and salt.
5. Stir in raw beef and serve.

If you prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly.

Gyudon

Gyudon is often literally translated into English as beef bowl. It is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin. It also often includes shirataki. Gyudon is a very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi, and a side dish of miso soup. Gyū means "cow" or "beef", and don is short for donburi, the Japanese word for "bowl".

Ingredients

• 200g thinly sliced beef
• 1/2 onion
• 5 grams ginger
• 2 tablespoon soy sauce
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 tablespoon mirin
• 100 millimeters water
• 1/2 teaspoon dashi
• 2 eggs
• beni shōga
• Shichimi
• Scallions
• Steamed Rice

Directions

1. Cut the onion into wedges and separate.
2. Grate ginger, and chop the scallions.
3. Cover two eggs in hot water and let them sit for 20 minutes so they are soft inside and not hard.
4. Boil the beef, and drain the water.
5. Put sake, mirin, soy sauce and sugar into a fry pan.
6. Stir it at medium heat, add beef.
7. Before all sauce evaporates, remove the beef.
8. Add water, dashi, grated ginger and onions.
9. Cover cook, and boil.
10. Mix in the beef, and stir together.
11. Put the steamed rice in a bowl and put the sauced meet and top.
12. Put the soft egg and pickled ginger on top.

Banana and Coconut Beef Stew

Banana and Coconut Beef Stew

Ingredients

• 2 lb lean beef
• 5 firm, green bananas (ensure that they are not ripe)
• 2 large onions
• 1 large tomato
• 2 cups coconut milk
• 1 cup water
• 2 tbsp vegetable oil
• ½ lb peas
• 6 oz snow peas, mange tout, washed
• salt and pepper (to taste)

Directions

1. Peel and dice the onions finely
2. Dice the tomato into coarse pieces
3. Peel the bananas and cut into 1 to 1 ½ inch pieces
4. Dice the beef into approximately ½ inch pieces
5. Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender.
6. Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften.
7. Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
8. The Banana and Coconut Beef Stew should be served hot, over rice or Ugali

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Chicken/Beef Mishkaki

Ingredients

• 1 teaspoon fresh ginger root, peeled and finely grated
• 1 or 2 cloves garlic, minced
• 1 small ripe tomato, peeled and crushed (or a tablespoon of tomato paste), (optional)
• 1/2 teaspoon tamarind paste, and/or a half-teaspoon of curry powder or similar spices,
• 2 tablespoons oil
• 2 tablespoons water
• black pepper, to taste
• salt, to taste
• 1 to 2 pounds boneless chicken/Beef ,cut into bite-sized cubes
  

Directions

1. In a clean glass bowl, combine all marinade ingredients (everything except the Beef or chicken). Stir vigorously until everything is well mixed.
2. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
3. Place the marinated meat on skewers (if you like, chunks of onion or green pepper can be alternated with the meat).
4. Cook over an outdoor grill over hot coals or in the oven until meat is done. Serve with Chapati or Rice or bread, as an appetizer or main course.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Pineapple Beef Curry Recipe

Ingredients

* 1 pound lean ground beef
* 2 tsp. Curry powder
* 1 cup beef broth( You can use 2 beef cubes in hot water)
* 1 can (8 oz.) tomatoes, drained and diced
* 1 can (8 oz.) crushed pineapple in juice, UNDRAINED
* 3 TBS. tomato paste
* 2 TBS. apricot preserves ( optional)
* 4 green onions, diagonally sliced
* Hot cooked rice
* Assorted condiments. (be creative use as you wish; chopped sweet green and red peppers, sliced green onions, canned pineapple chunks, flaked coconut , mandarin orange segments and peanuts).


Directions

1. In a 10- inch skillet over medium heat, cook beef until browned. Stirring to separate meat. Add curry; cook 2 minutes more.
2. Stir in broth, tomatoes, pineapple, tomato paste and preserves. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
3. Stir in green onions; simmer 5 minutes more or until tender, stirring occasionally .
4. Serve over hot cooked rice with assorted condiments. Makes 4 cups.

Simple Beef Curry

Ingredients

• 500 grams rump steak cut into large chunks
• 1 large onion finely chopped
• 1 clove of Garlic crushed
• 5tsp hot curry powder
• 2tsp hot chilli powder
• 1 beef stock cube (optional)
• 1 pint of boiling water
• 1tbsp (heaped) tomato purée
• 1 lemon, juiced
• Salt and pepper, as required

Method

1. In a large pot on a high gas flame, fry together the steak, onion and garlic for five minutes.
2. Add the two spices and continue to cook until the spices are almost burnt.
3. Cover all the contents of the pot with boiling water (about a pint), throw in the stock cube (if you're using it) and stir everything together.
4. Add the tomato puree and lemon juice, and stir the pot again.
5. Bring it all to the boil, add salt and pepper if required then reduce the heat and allow the ingredients to simmer together.
6. Continue to cook everything until you have what looks like a curry in the pot.
7. This should take about 90 mins on a medium gas flame.
8. Serve with cooked rice and anything else you normally have with a curry.

Beef and chilli stir-fry

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Yields 4 servings

Ingredients

Olive oil spray
2 x 180g scotch fillet steaks, fat trimmed, thinly sliced
1 red onion, cut into thin wedges
2 red capsicums, deseeded, sliced length ways
250g green beans, trimmed, cut into 6cm lengths
2 garlic cloves, crushed
2 large deseeded and finely chopped red chillies
1 tablespoons salt-reduced soy sauce
1 tablespoons brown sugar
1/2 bunch Thai basil, leaves picked

Steamed basmati rice, to serve


Method

1.Heat a wok or large frying pan over high heat. Spray with oil and stir-fry beef for 2 minutes until browned. Remove from wok, cover with foil and set a side.
2.Add the onion, capsicum and beans and stir-fry for 2 minutes . Add garlic and chilli and stir-fry for 2 minutes.
3.Return beef to wok with soy sauce and brown sugar. Toss well. Add basil leaves and gently toss.

Serve with rice.

Shepherd's Pie

Shepherd’s Pie
Serves 4
Preparation: 15 mins Cooking: 1hr 20 mins
Ingredients

* 900g (2 lbs) beef [ground] mince, not too fatty
* vegetable oil for frying
* 2 onions, peeled and finely chopped
* 2 cloves garlic, peeled and crushed
* 2.5ml (½ tsp) dried thyme
* 30g (1oz) flour
* 30ml (2 tbsp) tomato purée
* 150ml (5fl oz) red wine
* 50ml (1½fl oz) Worcestershire sauce
* 1 litre (1¾ pints) beef or lamb stock
* 4 servings mashed potato, see recipe here
* salt and freshly ground pepper

Method

1. Season the minced meat. Heat some vegetable oil in a frying pan until it is very hot and cook the meat in small quantities for a few minutes, then drain it in a colander to remove all the fat. In a thick-bottomed pan, heat some more vegetable oil and gently fry the onion, garlic and thyme until they are very soft. Add the meat, dust it with flour and add the tomato purée, Cook for a few minutes, stirring constantly.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Slowly add the red wine, Worcestershire sauce and stock, bring it to the boil and simmer for 30-40 minutes. Strain off about 200ml (7fl oz) of the sauce to serve with the pie. Continue to simmer until the liquid has almost evaporated. Take it off the heat, check the seasoning and allow to cool. To make the pie, put the meat into a large serving dish or individual dishes and top with potato. Bake for 35-40 minutes. Serve immediately. Don’t forget about the gravy you put to one side to drizzle over the pie!

Serving Suggestion

* Serve with buttered green beans and sweet carrots.

Credit due to Michelle Minnaar of the Greedy Gourmet Website (www.greedygourmet.com)


Contributed by Gerald sabai

Traditional Spaghetti and Meatballs Recipes

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked

4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

1 recipe Basic Tomato Sauce (see recipe below)
1 tsp. vegetable oil, divided

1. Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2inch balls.

2.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

3.
While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Chinese Fire Pot

1 lb Boneless beef sirloin
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained and sliced
8 oz Canned bamboo shoots
- drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
- (optional)

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Egyptian Meat Soup

1 lb. lean beef or lamb, cut into small pieces
6 c. water
salt and pepper to taste
1 medium onion
3 tablespoons butter
5 cloves garlic, crushed
1 teaspoon vinegar
1 loaf Arabic pita bread, dried in the oven until crisp
2 cups cooked rice

Make a broth by simmering the meat in the water with the salt, pepper and the whole onion, until the meat is tender. Then skim off the froth, and discard the onion. Remove the meat with a slotted spoon and drain on paper towels. Set aside.

Melt 2 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned, then remove to a serving bowl and keep warm.

Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into the broth; then bring to a boil.

Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and the rice separately, allowing each person to serve themselves.