Ingredients:
- 1 pound beef stew cubes
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 1 package oxtail soup mix
- 4 cups cold water
- 2 cups fresh or frozen baby whole-style carrots
- 2 medium potatoes, cut in eighths
- 4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)
Procedure:
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.
Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.
Ingredient:
- 2 eggs, slightly beaten
- 1/4 cup ketchup
- 3/4 cup dry bread crumbs
- 2 tablespoons dried parsley flakes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 2 pounds ground beef
- 1 pound ground pork
- Additional Ingredients (for each batch)
- 1 envelope brown gravy mix
- 1/2 cup sour cream
- Dash each nutmeg and pepper
Hot cooked noodles
Procedure:
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
Ingredients:
- 2 pounds bulk Italian sausage or ground beef
- 1 large onion, chopped
- 2 cans (15 ounces each) tomato sauce
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (4 ounces each) mushroom stems and pieces, drained
- 1/2 cup minced fresh parsley
- 2 teaspoons garlic salt
- 1 teaspoon dried oregano
- 1/2 teaspoon each dried basil, chili powder and pepper
- 2 bay leaves
Hot cooked pasta
Procedure:
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Serve over pasta.
Ingredients:
- 1 pound ground beef
- 1/2 cup chili sauce
- 1 envelope onion soup mix
- 1/4 teaspoon salt
Dough:- 3 cups all-purpose flour
- 1 to 2 tablespoons sesame seeds, optional
- 1-1/4 teaspoons salt
- 1 cup shortening
- 3/4 cup shredded cheddar cheese
- 3/4 cup evaporated milk
- 1 tablespoon cider vinegar
Procedure:
1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix
and salt; set aside.
2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until
crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough
forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.
3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2 \tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.
Serve immediately; or cool, wrap and freeze for up to 3 months.
To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until heated through.
Ingredients
- 1 kilogram of beef or mutton ,medium sized cubes
- 500 grams of onions (sliced)
- 500 grams yougurt,whisked
- 1 tsp. of garlic paste
- 1 tsp. of ginger paste
- 5-6 Whole black peppers
- 4-6 cloves
- 2 Big Black cardamoms
- 1 stick of cinnamon
- 1/2 tbsp. cumin seeds
- 3 tbsp. of coriander ,crushed
- 1 1/2 tbsp red chillies ,crushed
- 1 tbsp salt ( or to taste)
- 1/2 cup oil
- 2-3 Green Chillies (chopped - for garnish)
- A few fresh coriander leaves (for garnish)
Procedure
Put oil in a heavy pot, add the onions and saute until golden brown-transparent.
Add the meat to the onions, and constantly stir until the water dries up.
Mix all of the ingredients above in yougurt and add to meat. (Except for the Fresh Coriander Leaves and Green Chillies).
Mix and saute for a few mintes.
Now add enough water so the meat can tenderize.
Cover pot. And let the meat cook on low heat.
When the meat is well tender and cooked,cook on high heat,stiiring continuosly until oil separates.
Add fresh coriander leaves, and chopped green chillies.
Mix and remove from heat.
Serve hot with naan or chapati.
- To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
- If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
- To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
- To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
- If you want the bananas or avocados to ripen faster, wrap them in newpaper.
- To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
- For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.
Ingredients:
- Mutton – ½ kg
- Bay leaves – 2
- Yogurt – 250g
- Green cardamoms – 6
- Red chilli powder – 2 tsp
- Fresh coriander – as required
- Ginger garlic paste – 1 tbsp
- Garam masala powder – ½ tsp
- Oil – ½ cup
- Whole black peppers – 10
- Coriander powder – 1 tsp
- Salt – 1 tsp
- Onion – 2
- Cream – 2 tbsp
- Kewra water – 1 tbsp
- Almond – 10
- Cashew nut powder – 2 tbsp
- Saffron – ½ tsp
- Cumin seeds – 1 tsp
- Green chillies – as required
Procedure:
Take a pan, put oil and onion, fry onion until it turns golden brown, then take out from the oil. In the same oil, put mutton and fry. Now mix half fried onion in yoghurt, saffron, ginger garlic paste, cashew nut powder, coriander powder, red chilli powder, whole black pepper and salt mix well and pour on mutton, cook on low heat till mutton done and water dries. Now add some water and cook on low heat until the oil separates. Remove from cooker and add garam masala powder, cardamom ground, and cumin seeds ground, cream, almond, and fried onion, mix well and cover. Garnish with green chillies and fresh coriander and serve with sheermal.
Ingredients:
- lean lamb – 900g cubed ,on or off the bone
- bitter gourd – 900g
- Salt – to taste
- Ghee or oil
- Onions – 225g sliced into rings or half rings
- Fresh ginger – grated 1 ½”
- Garlic cloves – crushed – 6-8
- Turmeric – ½ tsp
- Ground coriander – 2 tsp
- Red chilli powder – 2 tsp
- Ripe tomatoes – 225g chopped
- Raw mango – ½ peeled and grated or
- Lemon juice – 4 tbsp
Procedure:
Prepare the bitter gourd -slice into fine rings, sprinkle with salt and set aside for about half an hour. Then rinse and remove as much water as possible. Heat some oil and fry the bitter gourd to a golden brown. Drain and set aside. Now add the onions to the pan and again fry to a golden brown. Drain and set aside. You will be able to drain a fair bit of oil from both these.
Next, add the garlic, ginger, turmeric, coriander, red chilli powder and salt to the same oil and sauté for a few minutes before adding the meat. Brown the meat and then add the chopped tomatoes and a little water. Cook covered on low heat for 45min to 1 hour or until the meat is just about done. Then add the previously fried bitter gourd and onions cover and cook gently for another five minutes. Stir in the mango or lemon juice and cook for a few minutes more on low heat. Serve with chopped green chillies and fresh coriander.
Ingredients:
- Mutton – 1 kg
- Oil – ½ cup
- Yogurt – ¾ cup
- Achar gosht masala – 3 tsp
- Ginger garlic paste – 1 ½ tbsp
- Salt – to taste
- Tomato – ½ kg
- Cumin seeds – 1 ½ tsp (fried and ground)
- Lemon juice – 3 tbsp
- Garam masala powder – 1 tsp
- Red crushed chilli – 1 ½ tbsp
- Green chilli, fresh coriander and ginger flaks – as required
Procedure:
Wash mutton, boil until half done. Take a wok, put oil and ginger garlic paste, fry for 1 minute then add mutton (without stock), and fry for 2 minutes, then add salt and chopped tomato mix well, then add red chilli and cumin seeds mix well. Now add lightly beaten yogurt and fry until water dries and separate oil. Then add lemon juice, achar gosht masala and garam masala powder and fry well. Now add remaining stock, cover and cook until water dries. Garnish with green chilli, fresh coriander and ginger flaks.
Ingredients for kebabs:
- Lamb mince – 750g
- Thinly chopped onion – 1
- Bread slice – 1
- Red chilli powder – 2 tsp
- Ground dry coriander – 1 tsp
- Crushed cumin seeds – 1 tsp
- Fresh coriander – ½ bunch
- Green chillies – 3 to 4
- Garam masala powder – 1 tsp
- Salt – 1 ½ tsp or to taste
- Oil – for frying
- Charcoal – 1 for smoke
Procedure:
Mix onion, green chillies, fresh coriander, dry coriander, salt, cumin seeds, garam masala powder, red chilli powder and bread slice in mince and grind in grinder. Make kebabs and fry in oil, take it out of the oil.
Ingredients for gravy:
- Ground onion – 1
- Ginger garlic paste – 1 tbsp
- Chopped onion – 1
- Chopped tomato – 2
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Oil – ½ cup
- Yogurt – 1 cup
- Onion rings – 1 for garnishing
- Salt – to taste
- Mint and green chillies – as required
Procedure:
Take a pan, put oil and sauté onion, then add ginger garlic paste and fry until onion turns light brown. Then add ground onion, chopped tomato, salt, red chilli powder and turmeric powder and fry a bit, then cover and cook until gravy mixes well. When gravy is cooked well, add garam masala powder, mix well and add fried kebabs and cook for 5 minutes until the oil separates. Now turn the heat a bit high and add chopped mint, chopped green chillies, then lightly blended yogurt, then onion rings, then chopped mint, then chopped green chillies and on top, put burned charcoal and give smoke. Remove charcoal and cook for 3 minutes on high heat. When done, serve with boil rice or naan.
