Stuffed Bell Peppers

Mar 25, 2016 by

 

I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.

Ingredients:

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

 

Preparation:

Cook the brown rice according package instructions.  Cooking brown rice takes twice as long as white rice. I used 2  cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.

While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.

While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.

I had enough leftover ground beef mixture to make quesadilla’s the next day.

Stuffed Bell Peppers
Save Recipe

Ingredients

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

Instructions

  1. Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil put the lid on the pot and then simmer for 40 minutes.
  2. While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
  3. While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
  4. Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
6.8
http://arrisje.com/stuffed-bell-peppers/

 

 

 

read more

Related Posts

Share This

Slavink

Feb 29, 2016 by

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation  slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).

Ingredients:

2 slices of bread
2 tbsp milk
½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
1 egg
½ cup of bread crumbs
1 small onion, minced
½ tsp salt
½ tsp curry powder
½ tsp nutmeg
½ tsp chili paste or pepper
5 slices of bacon cut in half
½ stick of butter or margarine

Preparation:

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides on med high. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min. 

Yields 9

Slavink

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon, and cooked in butter or margarine. The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation of a slavink. The term "slavink" loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 2 slices of bread
  • 2 tbsp milk
  • ½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • 5 slices of bacon cut in half
  • ½ stick of butter or margarine

Instructions

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min.
Cuisine: Dutch | Recipe Type: Dinner
6.8
http://arrisje.com/slavink/

 

read more

Related Posts

Share This

Chipotle Barbacoa

Dec 27, 2015 by

 
Another dish from Chipotle for the Chipotle Burrito or Chipotle Burrito Bowl, is Chipotle’s Barbacoa. Barbacoa loosely translated means BBQ. Traditional Mexican Barbacoa, essentially steams and smokes the meat at the same time, resulting in a moist and flavorful meat.
 
Ingredients:
 2 tsp sea salt
3 lb chuck roast
2 tbsp olive oil
2 bay leaves

For The Sauce:
1/4 cup apple cider vinegar
1 tbsp crushed garlic cloves
4 tsp ground cumin
1 tbsp dried oregano
1 tsp ground black pepper
2 cloves
4 chipotle peppers (from a can, packed in adobo sauce)
1 tbsp adobo sauce (from the chipotle pepper can)
1 cup water
¼ cup lime juice
1 tbsp chicken base

 

Preparation:

In the food processor combine the sauce ingredients.  Blend until smooth.  Set aside.

Warm a cast iron skillet over medium high heat. Add the olive oil.  Sprinkle all sides of the beef with salt. Cut the roast in chunks. Sear all sides of the beef.  Once all sides are seared, place beef into a slow cooker.  Set slow cooker temperature to high.  Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce.  Cover and cook for another hour.  Add this to your Chipotle Burrito bowl or Chipotle Burrito.

Chipotle Barbacoa

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

Save Recipe

Ingredients

  • 2 tsp sea salt
  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 2 bay leaves
  • ForThe Sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp garlic cloves
  • 4 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground black pepper
  • 2 cloves
  • 4 chipotle peppers (from a can, packed in adobo sauce)
  • 1 tablespoon adobo sauce (from the chipotle pepper can)
  • 1 cup water
  • 1/4 cup lime juice
  • 1 tbsp chicken base

Instructions

  1. In the food processor combine the sauce ingredients. Blend until smooth. Set aside.
  2. Cut the roast in chunks. Sprinkle all sides of the beef with salt. Warm a cast iron skillet over medium high heat. Add the olive oil. Sear all sides of the beef. Once all sides are seared, place beef into a slow cooker. Set slow cooker temperature to high. Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
  3. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce. Cover and cook for another hour. Add this to your Chipotle Burrito bowl or Chipotle Burrito.
Cuisine: TexMex | Recipe Type: CopyCat
6.8
http://arrisje.com/chipotle-barbacoa/

read more

Related Posts

Share This

Prime Rib Roast

Dec 26, 2014 by

Prime Rib Roast. The above Prime Rib Roast is a bit overdone in my opinion but never the less it was still juicy and tender. Next time cook it shorter.

Ingredients
  • Prim Rib Roast
  • ¾ cup all-purpose flour
  • 2 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp celery seeds
Instructions
  1. Remove Prime Roast from refrigerator and allow the meat to come to room temperature, about 3 hours
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Put the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl.
  4. Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels.
  5. Coat the roast all over with the flour mixture. This roast was 3lbs and we cooked this one for 90 min, 30 min per lb. I personally like mine a bit more “raw” on the inside and will cook it for 20 min per lb the next time. So for a well done 3 lb rib roast 90 min on 425F, medium rare 60 min on 425F. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

Yields 6

Prime Rib Roast

Prime Rib Roast. This one was a bit overcooked in my view but it was still tender and juicy. Next time cook it shorter.

5 minPrep Time

1 hrCook Time

1 hr, 5 Total Time

Save Recipe

Ingredients

  • Prim Rib Roast
  • 3/4 cup all-purpose flour
  • 2 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp celery seeds

Instructions

  1. Remove Prime Roast from refrigerator and allow the meat to come to room temperature, about 3 hours
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Put the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl.
  4. Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels.
  5. Coat the roast all over with the flour mixture. This roast was 3lbs and we cooked this one for 90 min, 30 min per lb. I personally like mine a bit more "raw" on the inside and will cook it for 20 min per lb the next time. So for a well done 3 lb rib roast 90 min on 425F, medium rare 60 min on 425F. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Cuisine: Universal | Recipe Type: Dinner
6.8
http://arrisje.com/prime-rib-roast/

read more

Related Posts

Share This

Baked Ziti

May 28, 2014 by

Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.

Ingredients

2 cups ziti
1 package (4 0z) pancetta
1 sm onion
1 tbsp crushed garlic
1 tray hot Italian Sausage
1 tray ground beef (93%)
1 cup left over wine
1 tsp Red Pepper flakes
1 tbsp Italian Herbs
2 tsp salt divided
1 can (28 oz) can crushed  tomatoes
1 tub ricotta cheese
3 cups shredded mozarella
1/2 cup Parmesan cheese

Instructions

1. Boil water in a large pan add 1 tsp salt, cook the Ziti noodles 8 minutes then drain and set aside.

2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.

3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef. Add 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, 1 tsp salt. Mix well then add the can of tomatoes.


4. In a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked Ziti.

5. Spray some olive oil in the baking pan put the ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese to stick to the foil. Bake in 350F oven for 20 minutes.


Yields 8

Baked Ziti

15 minPrep Time

20 minCook Time

35 minTotal Time

Save Recipe

Ingredients

  • 2 cups ziti
  • 1 package (40z) pancetta
  • 1 sm onion
  • 1 tbsp crushed garlic
  • 1 tray hot Italian Sausage
  • 1 tray ground beef (93%)
  • 1 cup left over wine
  • 1 tsp Red Pepper flakes
  • 1 tbsp Italian Herbs
  • 2 tsp salt divided
  • 1 can (28 oz) can tomatoes
  • 1 tub ricotta cheese
  • 3 cups shredded mozarella
  • 1/2 cup Parmesan cheese

Instructions

  1. Boil water in a large pan add 1 tsp salt cook the Ziti 8 minutes then drain and set aside.
  2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.
  3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef, 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, and 1 tsp salt. Mix well then add the can of tomatoes.
  4. in a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked ziti.
  5. Spray some olive oil in the baking pan put the Ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese from sticking to the foil. Bake in 350F oven for 20 minutes.
6.8
http://arrisje.com/baked-ziti/

 

read more

Related Posts

Share This

Beef Fried Rice

Apr 13, 2014 by


Beef Fried Rice is one of my go to recipes during the week. It doesn’t take long to cook. One thing you do need to do is prepare the rice a day ahead. And marinate the meat.

 

Ingredients

  • 1 cup rice
  • cut up beef (of your choice)
  • 1 tsp sambal
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp chopped garlic
  • 1 bunch of green onions
  • 4 eggs
  • 4 tbsp soya sauce (sweet)
  • Olive oil

Instructions

  1. Cook the rice preferably the day before. Add to the cutup beef the soya sauce (if you don’t have sweet soya sauce use the low sodium soya sauce and don’t add any salt to this dish. Instead add 1 tbsp sugar) Add the ginger, salt and sambal. The meat needs to marinade at least 1 hour.

2 Crack your eggs and whip them with a fork. Add 1 tbsp olive oil to your wok/skillet the add the whipped eggs. Take the scrambled eggs out of the wok.

3. Add another tbsp of olive oil then add 1 tsp of crushed garlic then add the marinated meat. This just takes about 4 minutes. Add the cooked rice, stir well. Then add the scrambled eggs and the chopped green onions.

 

Yields 6

Beef Fried Rice

1 hrPrep Time

10 minCook Time

1 hr, 10 Total Time

Save Recipe

Ingredients

  • 1 cup rice
  • cut up beef (of your choice)
  • 1 tsp sambal
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp chopped garlic
  • 1 bunch of green onions
  • 4 eggs
  • 4 tbsp soya sauce (sweet)
  • Olive oil

Instructions

  1. Cook the rice preferably the day before. Add to the cutup beef the soya sauce (if you don't have sweet soya sauce use the low sodium soya sauce and don't add any salt to this dish. Instead add 1 tbsp sugar) Add the ginger, salt and sambal. The meat needs to marinade at least 1 hour.
  2. Crack your eggs and whip them with a fork. Add 1 tbsp olive oil to your wok/skillet the add the whipped eggs. Take the scrambled eggs out of the wok. Add another tbsp of olive oil then add 1 tsp of crushed garlic then add the marinated meat. This just takes about 4 minutes. Add the cooked rice, stir well. Then add the scrambled eggs and the chopped green onions.
6.8
http://arrisje.com/beef-fried-rice/

[shopeat_button]

read more

Related Posts

Share This

Leek Casserole

Jan 26, 2014 by

Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.

Ingredients:
1/2 cup of bouillon
1 egg
1tsp.salt
1/2 tsp nutmeg
1tsp. curry
1 tsp. paprika
1/4 tsp. Italian Seasoning
1 tbsp chicken base
1/2 tsp black pepper
1tbsp. cornstarch
2 leeks
1/2 green bell pepper
1/2 red bell pepper
1 tray of ground beef
8 cooked potatoes
1 cup shredded cheese
Instructions:Preheat the oven to 375F. Grease the oven dish with margarine or butter.
Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and  1tbsp. cornstarch mix it together.
Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.

Yields 6

Leek Casserole

Leeks have long been used in Europe. Americans are just getting used to them. They look like large oversized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek limelight. Leeks are readily available year-round in most markets. If you havenâ??t yet tried cooking them at home, itâ??s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you will like it.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

Save Recipe

Ingredients

  • 1/2 cup of bouillon
  • 1 egg
  • 1tsp.salt
  • 1/2 tsp nutmeg
  • 1tsp. curry
  • 1 tsp. paprika
  • 1/4 tsp. Italian Seasoning
  • 1 tbsp chicken base
  • 1/2 tsp black pepper
  • 1tbsp. cornstarch
  • 2 leeks
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 tray of ground beef
  • 8 cooked potatoes
  • 1 cup shredded cheese

Instructions

  1. Preheat oven to 375F. Grease the oven dish with margarine or butter.
  2. Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and 1tbsp. cornstarch mix it together.
  3. Peel and cook the potatoes for about 10 minutes, so they wonâ??t be all the way done. After they are cooked slice them up and set aside.
  4. Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside.
  5. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
  6. To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.
6.8
http://arrisje.com/leek-casserole-2/

 

 
[shopeat_button]

read more

Related Posts

Share This

Nasi Goreng

Jul 25, 2013 by

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word “rijsttafel” means “rice table,”. Nasi Goreng is the basic for a “rijst tafel” you can add several dishes to this dish, like sate, kroepoek, a fried egg, atjar tjampoer, pisang goreng, gado gado, Sambal telur.

I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that’s totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don’t have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don’t have leftover meat use fresh meat 😉

Ingredients

leftover meat
4 strips bacon
2 cups rice cooked
1 leek
2 cups of shredded cabbage
1 onion
1 tbsp garlic
1 tbsp sambal oelek
1 tbsp cumin
1/2 tsp coriander
1/2 tsp ginger
1/2 tsp turmeric
2 tbsp ketjap manis (sweet soya sauce)

Instructions

1.  The picture below I used the leftover steak and some chicken, cut them up to little pieces.

2. Cut up the leek and rinse well. If you don’t rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don’t want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.

3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.

4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.

Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.

 

Yields 6

Nasi Goreng

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word â??rijsttafelâ? means â??rice table,â?. Nasi Goreng is the basic for a "rijst tafel" you can add several dishes to this dish, like sate[/url], kroepoek, a fried egg, [url href=http://arrisje.com/atjar-tjampoer/ target=_blank]atjar tjampoer[/url], [url href=http://arrisje.com/pisang-goreng-indonesian/ target=_blank]pisang goreng , gado gado, Sambal telur. I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that's totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don't have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don't have leftover meat use fresh meat 😉

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • leftover meat
  • 4 strips bacon
  • 2 cups rice cooked
  • 1 leek
  • 2 cups of shredded cabbage
  • 1 onion
  • 1 tbsp garlic
  • 1 tbsp sambal oelek
  • 1 tbsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 2 tbsp ketjap manis (sweet soya sauce)

Instructions

  1. The picture below I used the leftover steak and some chicken, cut them up to little pieces.
  2. Cut up the leek and rinse well. If you don't rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don't want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.
  3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.
  4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.
  5. Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
6.8
http://arrisje.com/nasi-goreng/

 

read more

Related Posts

Tags

Share This

Chimichanga’s

Apr 20, 2013 by

 

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.

Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”

The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

Ingredients

1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp garlic
1 tbsp sugar
1 tbsp cummin
1 tbsp flour
2 tbsp olive oil
3 lbs beef
1 large onion chopped
2 jalapenos minced and seeds taken out
2 tbsp chopped garlic
chicken stock (enough to cover the meat)
2 tbsp beef base
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1/4 cup lime juice
canola oil or peanut oil for the deep fryer
10 (11-inch) flour tortillas steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream

Instructions

1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.

2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.

3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

 

*My Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Recipe Card Chimichanga

 

Yields 6

Chimichanga

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It's actually better then I thought. Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say "Chimichanga" the Spanish equivalent of "thingamajig." The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

Save Recipe

Ingredients

  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tbsp garlic
  • 1 tbsp sugar
  • 1 tbsp cummin
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 3 lbs beef
  • 1 large onion chopped
  • 2 jalapenos minced and seeds taken out
  • 2 tbsp chopped garlic
  • chicken stock (enough to cover the meat)
  • 2 tbsp beef base
  • 1/4 cup red wine vinegar
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/4 cup lime juice
  • canola oil or peanut oil for the deep fryer
  • 10 (11-inch) flour tortillas steamed
  • 2 1/2 cups shredded pepper jack cheese
  • 2 cups shredded iceberg lettuce
  • 3/4 cup salsa
  • 1 cup sour cream

Instructions

  1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
  2. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
  3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
  4. Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.
Cuisine: Mexican | Recipe Type: Dinner, Appetizer
6.8
http://arrisje.com/chimichangas/

[shopeat_button]

read more

Related Posts

Share This

Salisbury Steak

Dec 23, 2012 by

Salisbury Steak was named for James Henry Salisbury, a late 19th-century English physician who prescribed “the meat cure.” Salisbury said that eating beef three times a day could treat a variety of diseases and maintain health. He insisted that the beef come from disease-free animals and be made into chopped patties seasoned with Worcestershire sauce, horseradish or lemon juice. Years later, Salisbury Steak was the name given to an oval-shape ground beef patty, served with gravy and sprinkled with parsley. The Salisbury steak is often cited as an early example of what was soon to become “the hamburger.”

Ingredients

  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1 1/2 lb.
  • 1/2 cup of bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • 1/2 tsp mustard powder

Instructions

  1. Mix together 1/3 cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.

Yields 8

Salisbury Steak

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1 1/2 lb.
  • 1/2 cup of bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • 1/2 tsp mustard powder

Instructions

  1. Mix together 1/3 cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.
6.8
http://arrisje.com/salisbury-steak/

 

*Arrisje’s Recipe Card. Click on pic and save to your hard drive. Print as a 4×6 pic*

Salisbury Recipe Card
[shopeat_button]

read more

Related Posts

Share This

Quesadilla Casserole

Nov 19, 2012 by

This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it.

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

Yields 8

Quesadilla Casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.
6.8
http://arrisje.com/quesadilla-casserole/

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive. Print as a 4×6 pic*

Quesadilla Casserole
[shopeat_button]

read more

Related Posts

Share This

Beef Curry

May 24, 2012 by

Even though curry is generally categorized as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, on a tablet printed in cuneiform text. This was way back in 1700 BC, and the dish was probably used as an offering to the god Marduk.

There is no standardized list of ingredients which go into the making of curry, as they vary according to each cook’s taste buds, and also depending on the type of meat or vegetables being cooked.

Curry powder usually consists of turmeric, cumin seeds, coriander seeds, mustard seeds, salt, five spice powder (which is made of cardamom, cinnamon, black pepper, bay leaf and cumin) and red chilli powder.

Ingredients

  • Beef cut in 1″ pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

Beef Curry

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Ingredients

  • Beef cut in 1" pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.
6.8
http://arrisje.com/beef-curry/

 

*Arrisje’s recipe card. Click on the pic below, save to your hard drive. Print as a 4×6 picture*

Recipe Card Beef Curry
[shopeat_button]

read more

Related Posts

Share This