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American Recipe:Beef Stir Fry

Ingredients       

Makes servings USMetricAdjust Recipe (Help)

                        

2 tablespoons vegetable oil

                  

1 pound beef sirloin, cut into 2-inch strips

             

1 1/2 cups fresh broccoli florets

                      

1 red bell pepper, cut into matchsticks

                       

2 carrots, thinly sliced

                     

1 green onion, chopped

                      

1 teaspoon minced garlic

                                        

2 tablespoons soy sauce

                      

2 tablespoons sesame seeds, toasted

       

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Directions

1. Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

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10 Recipes Smash Down

Recipe #1:Chocolate Walnut Pie

Ingredients

1

Pillsbury™ refrigerated pie crust, softened as directed on box

1/2

cup Gold Medal™ all-purpose flour

1

cup packed light or dark brown sugar

1/8

teaspoon salt

2

eggs

6

tablespoons unsalted butter, melted and cooled

2

teaspoons vanilla

1

cup chopped walnuts

1

cup semisweet chocolate chips (6 oz) 

                                            

Whipped cream, if desired

                        

Directions

• 1 Heat oven to 350°F.
• 2 Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• 3 In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• 4 Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

 

 

Recipe #2:Spaghetti Pie

 

Ingredients

 

Crust

7

oz uncooked vermicelli or spaghetti

1

egg

1/3

cup grated Parmesan cheese

Filling

1

lb lean (at least 80%) ground beef

1/2

cup chopped green bell pepper

1/4

cup chopped onion

1

jar (14 oz) tomato pasta sauce

Topping

1/4

cup light cream cheese with roasted garlic (from 8-oz container)

1

cup shredded mozzarella cheese (4 oz)

 

 

Directions

• 1 Cook and drain vermicelli as directed on package.
• 2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• 3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
• 4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
• 5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
• 6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

 

 

Recipe #3:Beef & Bean Taco Casserole

 

Ingredients

1

lb lean (at least 80%) ground beef

1

can (16 oz) Old El Paso™ refried beans

1

jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa

1

package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix

2 1/2

cups coarsely broken tortilla chips

1/2

medium green bell pepper, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

2

medium tomatoes, chopped (1 1/2 cups)

1

cup shredded Cheddar or Monterey Jack cheese (4 oz)

1/4

cup sliced ripe olives

1

cup shredded lettuce

 

Directions

• 1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• 2 In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• 3 Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

 

 

Recipe #4:Italian-Seasoned Tilapia and Brown Rice

 

Ingredients

1

teaspoon dried Italian seasoning

1/2

teaspoon salt

1/2

teaspoon paprika

1/4

teaspoon pepper

1

tablespoon olive oil

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

cup vegetable or chicken broth (from 32-oz carton)

1/2

cup dry white wine

1/2

cup uncooked regular long-grain brown rice

2

cups frozen mixed vegetables (from 12-oz bag)

2

fresh tilapia fillets (about 1 lb), cut in half lengthwise 

 

 

 

Direction

     .1 In small bowl, mix Italian seasoning, salt, paprika and pepper; set aside.                      

2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook and stir 3 minutes. Stir in broth, wine, rice and 1 1/2 teaspoons of the seasoning mixture. Heat to boiling. Reduce heat; cover and simmer 45 minutes.                          

3 Stir in frozen vegetables. Heat to boiling. Sprinkle fish with remaining seasoning mixture. Arrange fish over rice and vegetables. Cover; simmer 6 to 10 minutes or until fish flakes easily with fork. Remove from heat; let stand covered 5 minutes or until liquid in rice mixture is absorbed.

 

Recipe #5:Slow-Cooker Turkey Sausage Tomato Sauce




Ingredients

1

lb sweet Italian turkey sausage, casings removed

1/2

lb lean ground turkey

1

container (8 oz) refrigerated prechopped onion

2

tablespoons finely chopped garlic

1

cup dry red wine

2

cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

1

can (15 oz) Italian-style tomato sauce

1

can (6 oz) Muir Glen™ organic tomato paste

1

teaspoon sugar

1

teaspoon dried marjoram leaves

1

teaspoon dried oregano leaves

1/2

teaspoon anchovy paste

1

package (16 oz) spaghetti

 

Directions

• 1 Heat 12-inch nonstick skillet over medium-high heat. Add turkey sausage and ground turkey. Cook 6 to 8 minutes, breaking up with spoon, until no longer pink. Add onion and garlic; cook 4 to 6 minutes, stirring occasionally, until tender. Add wine; cook 5 minutes.
• 2 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together turkey mixture and remaining ingredients except spaghetti.
• 3 Cover; cook on Low heat setting 4 hours or until sauce is thickened.
• 4 About 15 minutes before serving, cook spaghetti as directed on package. Serve sauce over spaghetti.
 
 
Recipe #6:Yakhni Briyani
 
Ingredients              Method

Chicken piece ½ kg Rice (soaked) 300 gram Butter 1 cup Water 1 cup Onions 2 Yogurt 250 grams Kewra 3 tbsp yellow color ½ tsp green chilies 6 to 8 aniseeds 4 to 4 whole spices 25 grams fennel seeds 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp ginger garlic paste 2 tbsp turmeric powder 2 tbsp Salt to taste

• Heat clarified butter in a pot and fry ginger/garlic, onion and chicken. • Put fennel seeds and coriander in a muslin pouch and add to the pot. • When chicken changes color and hot spices, salt turmeric, green chillies and water; fry and remove from flame. • In a separate pot boil rice with aniseed flower, cumins and salt • Layer cooked rice on the top of chicken in the pot and pour 4 tbsp clarified butter over it. Put on dum • Mix and dish out

 

Recipe #6:Grilled Lamp Chops

Ingredients - 1 kg Lamb chops- 1 cup Plain Yogurt - 1 tsp garam masala -1 tbsp. Lime Juice -1 tbsp. Vegetable Oil -1 1/2 tsp ginger, minced -1 tsp red chilli powder -1/2 tsp Salt

1. Wash and pat dry the chops. 2. Place the chops in a bowl. Pour lemon juice over, rub it well. Set aside for at least 20 minutes.  3. Mix all the remaining ingredients together and pour it over the chops and coat the chops liberally with this marinade. Cover and leave to marinate for 5-6 hours. 4. Prepare the grill - it is NOT ready until ALL the coals have a THICK coating of grey ash. 5. Remove the chops from the marinade. 6. Grill 4" to 6" from the coals, turning occasionally, until all the pieces are cooked through (30 to 45 minutes). 7. Alternatively, Place the chops in a oven at 325F, (170C) or gas mark 3. Roast  for 20 25 minutes., Basting frequently and Turing once or twice to brown the both sides. Decorate with lemon wedges and onion rings. Serve hot with mint chutney and Naan

Recipe #7:Murgh Kali Mirch


 

. Ingredients - p1- medium Chicken - 1 tsp-fresh Ginger paste - 1 tsp-fresh Garlic paste - 2 tsp-coarsely ground black pepper corns - 1 tsp-white pepper powder - 3 tbsp-oil - 1/2 cup-water - 2 tbsp-lemon juice - 3-green chillies-slit lenghtwise - salt to taste 1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. 2. Rub the paste on the chicken pieces. Leave aside for one hour. 3. Heat oil in kadhai and add the chicken pieces 4. Stir fry for 10-15 minutes. 5. Lower the heat and add the green chillies and water. 6. Simmer until chicken is tender. 7. Add lemon juice and serve hot




 

 

Recipe #8:Fish Curry

 

Ingredients - 1/2 kg Fish (without kanatas) - 1 full Garlic - 1 big piece of Ginger - 6-8 tbsp Oil/Ghee - Red Chilli Powder , Salt, Haldi, - White Zeera, To tatse - 1/2 kg Curd

1. Wash fish , rub salt in it and leave it for 1 hour. 2. Wash again and leave in fridge for an hour. 3. Make fine paste of Ginger and Garlic. 4. Heat up oil or ghee in a dee pan and put the paste in it. 5. After two minutes, put 1/2 cup water and let it get brown. 6. Add chilli powder, salt, zeera, haldi. 7. When water dries up, add curd a little at a time, and fry it. 8. Keep adding curd until it dries up and makes thick curry. 9. Add fish pieces now, and fry lightly. 10. Add water to the requirement. 11. Let the fish get the curry falvor, then serve it




 

 

 

Recipe #9:Pita Bread

 

Ingredients - 3 1\4 to 3 3\4 cups all purpose flour- 1 package dry yeast- 1 1/4 cups warm water - 1 1/2 tsp. salt - 1\4 cup shortening

1. In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, add two cups of flour, shortening and salt. 2. Beat at low speed of electric mixer for 1\2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon 3 Turn out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3to 5 minutes total). Cover, and let rest in a warm place for about 15 minutes. 4. Divide the dough into 12 equal portions. Roll each between floured hands into very smooth balls. Cover with plastic wrap or a damp cloth, Let rest 10 minutes. Using fingers, gently flatten balls. Cover and let rest 10 minutes. (keep dough pieces covered till easy to use.) 5. On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place on baking sheet. Bake 2-3 at a time in 450F about 3 minutes or until dough is puffed and softly set. Turn over with spatula, Bake about 2   minutes more or until dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch. 6. Allow bread to just cool before wrapping for storage. Make 12 pita breads. 7. To serve, slice bread in half crosswise and generously fill each pocket with desired filling.

 

Recipe #10:Vegetable Cones

Ingredients

.


- 3 boiled potatoes    - 5 french beans
- 1/2 cup boiled green peas
- 1 carrot
- 10 cauliflowerettes
- 1 capsicum
- 1 big onion
- 1" piece ginger
- 1 tsp chilli powder
- salt to taste
- oil for deep frying

FOR FILLING
- 10 whole fried cashewnuts
- 1tbsp chopped walnuts
- 1/2 tsp  raisins
- 12 small cubes paneer

TO COAT
- 3tbsp plain flour
- 1tbsp corn flour
- 4tbsps breadcrumbs

TO GARNISH
- A few lettuce leaves
- Sliced onions
- Sliced cucumber
- Sliced tomatoes
- Par boiled beetroot slices(optional).

 

1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces.
2. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well.

Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce