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
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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/

 

 

 

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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

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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/

 

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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

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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/

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Saucijzenbroodjes

Sep 6, 2015 by

Dutch Sausage Rolls (Saucijzenbroodjes). Spiced meat rolled in puff pastry, a delicious appetizer or snack.  If you don’t feel like mixing up the meat you could change it up with Italian Sausage then you have saucijzenbroodjes with an Italian twist.

Ingredients
  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  2. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  3. Get a baking sheets and put a silpat on it, that way you don’t have to spray your baking sheet. If you don’t have a silpat use nonstick spray. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.

Saucijzenbroodjes
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Ingredients

  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • 1/2 lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • 1/2 cup of bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley (optional)

Instructions

  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out.
  2. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  3. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  4. Get a baking sheets and put a silpat on it, that way you don't have to spray your baking sheet. If you don't have a silpat use nonstick spray.
  5. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.
Cuisine: Dutch | Recipe Type: Snack/Appetizer
6.8
http://arrisje.com/saucijzenbroodjes/

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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

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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/

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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

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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/

 

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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

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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/

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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

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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/

 

 
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Kroket

Jun 23, 2013 by

 

The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.HistoryThe croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes. Kwekkeboom introduced the croquette to the Netherlands and started producing croquettes filled with good-quality beef. The croquette became hugely popular, and nowadays there are numerous suppliers, though quality and price can differ greatly. Suppliers have experimented with all sorts of croquette fillings, including salmon, asparagus, sate, shrimp, cheese, and goulash.

The ‘automatiek’ is a typical Dutch vending machine

Croquettes, and frikadels (and other hot snacks like hamburgers) are often sold in snack bars, in particular in automatieken (see also automat). They are often located at railway stations, or in busy shopping streets. One large chain of these automatieks is FEBO.

Croquettes are often eaten in a bread bun, with mustard.

Croquettes are so popular in the Netherlands that even McDonalds sells something like it, though with a hamburger shape, in a bread bun: the McKroket.

Urban Myth: The ingredients of the cheaper croquettes are the subject of a recurring urban myth, according to which offal, pigs’ eyes, cows’ udders, chickens’ toes, and other animal parts are added to the croquets to provide bulk and flavour. All this is very unlikely since Dutch food law is very strict, and any supplier adding animal waste to food risks being banned from the industry altogether. Some have suggested the possibility of these rumours having been started by the top croquette brands in the Netherlands – Van Dobben and Kwekkeboom – to distinguish themselves from the lower quality, cheaper, brands. The source of this information is from wikipedia.com

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don’t have to use beef you can use pork or chicken, whichever you prefer.

It’s time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.

Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.

Wet your hand with the canola oil, and roll the kroketten.

When you are finished rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don’t have to. While I clean up my kitchen I put them in the freezer to flash freeze.

When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread. Did anyone notice that I started frying 3 kroketten and I end up with 2 😉

Yields 12

Kroket
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Ingredients

  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil

Instructions

  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or chicken, whichever you prefer.
  2. It's time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.
  3. Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.
  4. Wet your hand with the canola oil, and roll the kroketten.
  5. Ones you finish rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don't have to. While I clean up my kitchen I put them in the freezer to flash freeze.
  6. When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread.
Cuisine: Dutch | Recipe Type: Appetizer/Snack
6.8
http://arrisje.com/kroket/

 

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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/

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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/

 

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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
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