Father Leo’s Fusion Fajita’s

Apr 9, 2012 by

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Ingredient
1 1/4 pounds flank steak
Tortilla’s

For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder

    For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.

For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste

   For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder

Instructions

In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.

prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!

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

 

 

Father Leoâ??s Fusion Fajitaâ??s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flayâ??s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found it. There is only one thing I cheated on with this recipe, I didnâ??t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Recipe Image
Save RecipeSave Recipe

Ingredients

  • Ingredient:
  • 1 1/4 pounds flank steak
  • Tortillaâ??s
  • For the Marinade:
  • 1/4 cup white wine
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup dark brown sugar
  • 2 garlic cloves, finely minced
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • For the Holy Guacamole:
  • 2 avocados, halved and pits removed
  • Juice from 1 lime
  • 1 garlic clove chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp minced parsley
  • 2 tsp minced cilantro
  • 2 tsp finely minced red onion
  • 4 tsp olive oil.
  • For the Vegetables:
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 red onion, sliced thinly
  • 2 colored peppers, sliced into 1/4-inch-thick pieces
  • 2 to 4 tablespoons of the reserved marinade
  • Salt and pepper to taste
  • For the Screaming Sour Cream:
  • 1/2 cup sour cream
  • 2 tsp hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp garlic powder

Instructions

  1. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve 1/4 cup of marinade.
  2. prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved 1/4 cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
  3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!
7.6.4
73
http://arrisje.com/father-leos-fusion-fajitas/

 
[shopeat_button]

read more

Related Posts

Share This

Chicken Fried Steak

Jan 22, 2012 by

Chicken Fried Steak:

is the classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food.

The precise origins of this dish is unclear, but many sources attribute its development to German and Austrian immigrants moving to beef-growing areas of western Louisiana, Texas, Oklahoma, and possibly further north into Kansas, who brought recipes for Wiener Schnitzel from Europe to the USA. Now I am still wondering why call it chicken fried steak and there is not one piece of chicken in this dish. So I did a litle research and found out that one of the earliest mentions of a similar food is a recipe for veal cutlets. By the late nineteenth century numerous cook books provided the recipe. At that time the delicacy was usually called pan-fried steak or country-fried steak, or some similar designation, and it was very similar to the fried pork cutlets so popular in the South, where the swine industry was much more important than beef production. Chicken-fried steak is almost identical to German schnitzel

The actual term “chicken fried steak” was probably developed in the 1930s. It is possible the name change for this recipe was due to the war with Germany.

Ingredients

  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • 1/2 tbsp cayenne pepper
  • cube steak (round steak tenderized) traditionally you use flour for variety use 1 1/2 cup flour
  • 1 1/2 cup Panko. If you don’t have Panko use 3 cups flour
  • 1 cup canola oil.

Instructions

  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.

Chicken Fried Steak

15 minPrep Time

15 minCook Time

30 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • 1/2 tbsp cayenne pepper
  • cube steak (round steak tenderized) traditonally you use flour for variety use 1 1/2 cup flour
  • 1 1/2 cup Panko. If you don't have Panko use 3 cups flour
  • 1 cup canola oil.

Instructions

  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.
7.6.4
35
http://arrisje.com/chicken-fried-steak/

 

 

*Arrisje’s Recipe Card. Click on the pic below, then save it to your hard drive and print as a 4×6 pic*

Recipe Card Chicken Fried Steak
[shopeat_button]

read more

Related Posts

Share This

Goulash

Jan 20, 2012 by

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It’s just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.

Goulash

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It's just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.
Cuisine: Hungarian | Recipe Type: Soup
7.6.4
9
http://arrisje.com/goulash/

 

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

Recipe Card Goulash
[shopeat_button]

read more

Related Posts

Share This

Meatballs gehaktbal

Jan 14, 2012 by

“Woensdag, gehaktdag!” (“Wednesday, minced meat day!”That is how it used to be up until the 1960s: on Wednesdays, virtually every Dutch housewife would serve minced meat for dinner. Even today, more traditional families and elderly people eat minced meat on Wednesday. Now why would a whole country eat the same food on the same day?

That has to do with the fact that butchers used to slaughter the animals themselves. They usually did so on Monday. On Tuesday, they would process the meat into high quality steaks, chops and the like. Finally, on Wednesday, the butcher would take the leftovers and turn them into minced meat that he would sell at a special low price.

The slogan “Woensdag, gehaktdag!” was introduced by the butcher association to promote their products and industry. The slogan took on and is still known today. Along the way, it even got new meanings. Today it is also used to refer to the third Wednesday in May. On this day, the Dutch Minister of Finance presents and defends the State expenses over the last year in parliament. If the defense is flawed or the State has spent her money unwisely, the Parliament will “make minced meat” of the minister (figuratively spoken of course).

In 2007, a very controversial book was published in the Netherlands with the title “Woensdag, Gehaktdag”. It was written by the convicted killer Richard Klinkhamer and in it, he describes how he fantasized about killing his wife and how he ultimately lived his fantasy in 1991.

Personally I prefer the original meaning: simply eating some nice meat balls on Wednesday (or any other day for that matter).

Information of the origin of the Dutch Gehaktbal found on Dutch Ancestory Magazine

Ingredients

2 slices of bread
1 tray of ground beef (preferably 97% or 93%)
1 egg
1/2 cup of bread crumbs
1 small onion, minced
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp nutmeg
1/2 tsp chili paste or pepper
fresh parsley.

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, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won’t be too big.

2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don’t have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.


Meatballs (gehaktballetje)

20 minPrep Time

20 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 slices of bread
  • 1 tray of ground beef (preferably 97% or 93%)
  • 1 egg
  • 1/2 cup of bread crumbs
  • 1 small onion, minced
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley.

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, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won't be too big.
  2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don't have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.
7.6.4
12
http://arrisje.com/meatballs-gehaktballetje/

 

Arrisje’s Recipe Card 4×6 * Click on this picture then save to your hard drive, print as a 4×6 picture *

Recipe Card Gehaktballen
[shopeat_button]

read more

Related Posts

Tags

Share This

Lasagna

Jan 8, 2012 by

Lasagna, also lasagne, is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning “Lasagne in the oven”) made with alternate layers of pasta, cheese, and sometimes ragu (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as “loseyns” (pronounced ‘lasan’) was eaten in the court of King Richard II of England in the 14th Century. The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. The British (and Italians) generally use the plural “lasagne” to mean both the dish and the pasta while the Americans commonly use the singular “lasagna”

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can’t get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and Italian sausage. If you don’t want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.

Lasagna

20 minPrep Time

40 minCook Time

1 hrTotal Time

Yields 8

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can't get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and italian sausage. If you don't want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.
7.6.4
34
http://arrisje.com/lasagna/

 

*Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

Recipe Card Lasagna

read more

Related Posts

Share This

Chili like Wendy’s

Jan 5, 2012 by

Chili: One thing we know for certain is that Chili did not originate in Mexico. There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):?detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.? Chili is the official dish of the U.S. state of Texas. It can be found worldwide in local variations and also in certain American-style fast food restaurants like Wendy’s ;). A popular saying among self-proclaimed chili purists is, “If you know beans about chili, you know chili ain’t got no beans.” The concept that beans do not belong in chili may be further credited to the fact that most official chili cook offs do not allow beans. In many cases, a chili will be disqualified if it contains such ingredients, considered filler. I found this recipe clone of Wendy’s and tried it. And surprisingly it taste a lot like it. And here I got another version of Chili

Ingredients

2 Tbsp. canola oil
1 1/2 – 2 lbs. ground chuck
10 oz. can French onion soup
2, 21 oz. cans dark and light red kidney beans drained
8 oz. can tomato sauce
6 oz. can tomato paste
3Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. black pepper
1 tsp hot sauce
1 1/2 cups onions
1/2 cup green bell pepper
1/2 cup red bell pepper
1/4 cup of celery

Instructions

Brown the beef over medium heat. Add remaining ingredients to the crockpot and let simmer (low)in your crock pot for 4 hours.

Chili like Wendyâ??s

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 Tbsp. canola oil
  • 1 1/2 - 2 lbs. ground chuck
  • 10 oz. can French onion soup
  • 2, 21 oz. cans dark and light red kidney beans drained
  • 8 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 3Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. black pepper
  • 1 tsp hot sauce
  • 1 1/2 cups onions
  • 1/2 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1/4 cup of celery

Instructions

  1. Brown the beef over medium heat. Add remaining ingredients to the crockpot and let simmer (low)in your crock pot for 4 hours.
Recipe Type: CopyCat
7.6.4
18
http://arrisje.com/chili-like-wendys/

 

Recipe Card Wendy's Chili
[shopeat_button]

read more

Related Posts

Share This

Smoor Daging

Dec 30, 2011 by

Smoor Daging is one of the many dishes you can find on a Indonesian/Dutch Rijsttafel buffet. It’s smothered beef in Soya sauce.

Ingredients

  • Inexpensive beef
  • 8 tbsp Ketjap Manis (sweet soya sauce)
  • 1 tsp sambal oelek (chili paste)
  • 1 large onion
  • 2 tsp minced garlic
  • 1 1/2 tbsp olive oil
  • 1 squirt of lemon juice
  • 1 1/2 cup of hot water
  • diluted cornstarch
  • pepper and salt

Instructions

  1. Cut up the onion and the beef. Season the beef with salt and pepper.
  2. Fry the meat in 2 tbsp olive oil, when the meat is slightly browned, add the cut up onion and garlic. Add 1 1/2 cup of water and 8 tbsp of Ketjap Manis (sweet soya sauce) and 1 tsp sambal oelek (chili paste). Put the lid on the skillet and simmer for 1 hour, then add a squirt of lemon juice.
  3. To make the sauce like a thick gravy , mix 1 tbsp cornstarch with 1/3 cup water and pour into the Smoor Daging. Serve over cooked rice.

Smoor Daging

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • Inexpensive beef
  • 8 tbsp Ketjap Manis (sweet soya sauce)
  • 1 tsp sambal oelek (chili paste)
  • 1 large onion
  • 2 tsp minced garlic
  • 1 1/2 tbsp olive oil
  • 1 squirt of lemon juice
  • 1 1/2 cup of hot water
  • diluted cornstarch
  • pepper and salt

Instructions

  1. Cut up the onion and the beef. Season the beef with salt and pepper.
  2. Fry the meat in 2 tbsp olive oil, when the meat is slightly browned, add the cut up onion and garlic. Add 1 1/2 cup of water and 8 tbsp of Ketjap Manis (sweet soya sauce) and 1 tsp sambal oelek (chili paste). Put the lid on the skillet and simmer for 1 hour, then add a squirt of lemon juice.
  3. To make the sauce like a thick gravy , mix 1 tbsp cornstarch with 1/3 cup water and pour into the Smoor Daging. Serve over cooked rice.
Cuisine: Indonesian | Recipe Type: Dinner
7.6.4
25
http://arrisje.com/smoor-daging/

 

Recipe Card Smoor Daging
[shopeat_button]

read more

Related Posts

Share This

Chicken Enchilada

Dec 28, 2011 by

 

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption

Ingredients

1 large Chicken breast
1 bouillon cube
1 cup of Greek yoghurt in stead of sour cream.
1 can of chiles
1 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
2 cups of enchilada sauce
1/2 can of re-fried beans (14.5 oz)
2 cups Mexican Cheese
8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

1.  Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce. Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.

2.Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.

Chicken Enchilada

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word "enchilada" just means "in chile". In Mexico the dish is simple "street vendor" fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in "raw" sauce then lightly fried, filled and rolled. According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Yields 4

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 large Chicken breast
  • 1 bouillon cube
  • 1 cup of Greek yoghurt in stead of sour cream.
  • 1 can of chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/8 tsp red pepper
  • 2 cups of enchilada sauce
  • 1/2 can of re-fried beans (14.5 oz)
  • 2 cups Mexican Cheese
  • 8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

  1. Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce . Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.
  2. Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.
Cuisine: Tex Mex | Recipe Type: Dinner
7.6.4
21
http://arrisje.com/enchilada/

*Click on this picture below, save it to your computer and print it as a 6×4 picture*

Enchilada Sauce   Chicken Enchiladas
[shopeat_button]

read more

Related Posts

Share This

Meatloaf

Dec 12, 2011 by

You are probably wondering why I didn’t put this one under beef. Well the answer is simple because I used three different cuts of meat. Beef, Turkey and Pork.

The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German, Belgian and Dutch dish, and it is a cousin to the Italian meatball. American meatloafhas its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.

In 2007, meatloaf was voted the seventh favorite dish in the United States according to Good Housekeeping.

During the Great Depression, cooking meatloaf was a way to stretch the food budget for families, using an inexpensive type of meat and other ingredients as leftovers; along with spices, it was popular to add cereal grains to the meatloaf to stretch the meat. The tradition lives on with the merits of producing a lower-fat dish with superior binding and consistency.

The meatloaf is typically eaten with some kind of sauce or relish. Many of these recipes call for pasta sauce or tomato sauce to be poured over the loaf to form a crust during baking. The tomato-based sauce may be replaced with simple brown gravy or onion gravy, but the meatloaf is prepared in a similar manner. Barbecue sauce, tomato ketchup, or a mixture of both tomato ketchup and mustard may also be used. American meatloaf may be garnished with ketchup.

Another variety of meatloaf is prepared by frosting it with mashed potatoes, drizzling it with a small amount of butter, and browning in the oven.

The meatloaf is normally served warm as part of the main course, but can also be found sliced as a cold cut. Meatloaf can also be considered a typical comfort food and is served in many diners and restaurants today. This info found on wikipedia.

Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground turkey
  • 1 cup mushrooms
  • 1 cup of onion
  • 1 cup of carrots
  • 1 cup of celery
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp worchestershire sauce
  • 1 egg
  • 1/2 cup bread crumbs

Instructions

  1. Mince the vegetables. To make the vegetables really small is easy with the food processor.
  2. Add the 3 different kind of ground meat to the bowl. Add the minced vegetables, 1 tbsp of worcestershire sauce, egg, breadcrumbs, salt and pepper. Make a loaf out of it and put in a preheated oven of 350F. Cook for 50 min. Eat this for dinner or put it on a sandwich.

Meatloaf

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground turkey
  • 1 cup mushrooms
  • 1 cup of onion
  • 1 cup of carrots
  • 1 cup of celery
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp worchestershire sauce
  • 1 egg
  • 1/2 cup bread crumbs

Instructions

  1. Mince the vegetables. To make the vegetables really small is easy with the food processor.
  2. Add the 3 different kind of ground meat to the bowl. Add the minced vegetables, 1 tbsp of Worcestershire sauce, egg, breadcrumbs, salt and pepper. Make a loaf out of it and put in a preheated oven of 350F. Cook for 50 min. Eat this for dinner or put it on a sandwich.
7.6.4
5
http://arrisje.com/meatloaf/

 

Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

Meatloaf Recipe Cardsm
[shopeat_button]

read more

Related Posts

Share This