Beef | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘beef’

Deep Fried Chicken Balls

Saturday, July 3rd, 2010

2 American servings
4 Chinese servings
1 whole chicken breast, skinned, boned and coarsen
ground
2 scallions, minced
1 tablespoon soy sauce 1 tablespoon sherry
1 1/2 tablespoons cornstarch teaspoon salt
1/s teaspoon sugar
1 egg, separated
Oil for deep frying

Method
Combine all the ingredients except the egg white and oil. Ma. until thoroughly blended. Beat the egg white until stiff and fold into the chicken mixture. Chill 1 hour. Heat oil for deep frying until almost smoking. Form chicken mixture into small ovals and deep fry 4 or 5 at a time until golden brown. Remove with a slotted spoon and dram on paper towels. Serve with sweet sour sauce .

Refer here ** Sweet Sour Sauce ** and ** Slimming Diets **

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Posted in meat and poultry |

Red Simmered Beef

Wednesday, June 30th, 2010

6 American Servings/ 12 Chinese Servings

2 1/2 pounds eye round or pot roast of beef
3 tablespoons oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinamon stick
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 teaspoon salt
2 teaspoon sugar

Method:
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boil over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot or cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

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Posted in meat and poultry |

Roasting Pork Get Crakling

Friday, March 5th, 2010

Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.

Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.

Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does (more…)

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Tags: beef, beef recipes, calories in pork, chinese food, chinese menu, cook pork chop, lamb, lamb chop, lamb recipes, meat, meat poultry, nutritious, pork, pork chop, pork recipes, roast pork
Posted in meat and poultry, pot roast recipes |

Choosing Pork

Monday, March 1st, 2010

Unlike beef, mutton and to some extent, lamb, which need to be hung to tenderize the meat, pork is eaten fresh. It does not keep well, so you must be very careful where you store it and for how long. Thanks to modern cold storage, pork is no longer seasonal can be bought safely at any time of the year. But in hot weather it should be bought only from a refrigerated display.

** Easy Cooking Recipes** and ** Healthy Food**

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Tags: beef, beef recipe, beef recipes, choosing pork, lamb, lamb chop, lamb recipe, lamb recipes, mutton, pork chop, pork recipe, pork recipes, roast pork
Posted in All about Cookery, Dishes Ideal For Freezing, Glossary, meat and poultry |

POT ROAST SIRLOIN PLUS RECIPE

Tuesday, September 8th, 2009

Ingredients
1 1/2 kg sirloin â€” portion of beef
Salt, pepper and mustard to taste
2 medium sized horse-radish â€” cut into chunks (more…)

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Tags: beef, chinese food, chinese recipe, delicious food, delicious recipe, flour, meat poultry, meat poultry recipe, recipe, red wine, saucepan, soy sauce
Posted in All Recipes, Spicy Pork Dishes |

Stuffed Vegetables

Thursday, August 6th, 2009

Ingredients

3 large peppers or 8 small ones
1 pimiento
1 large onion
1/2 litre sweet corn
garlic
100 g long grain rice
1 egg
250 minced meat, half beef half lamb
freshly milled pepper
salt
1 clove
1/2 bunch parsley
1 sauce boat of tomato sauce with white wine
5 tbsps olive or groundnut oil

Method

Cut the onion in half horizontally and carefully remove the skin from each half. Cut the peppers in two lengthways, remove the seeds and blanch the peppers in boiling water with some salt added and the onion skin, for two minutes. Drian and place in an oiled dish. (more…)

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Tags: beef, lamb, large peppers, meat, pimento, recipes, stuffed vegetables, sweet corn
Posted in All Recipes, Menu for Traditional Cooks |