Beef Goulash with Dumplings Recipe

Beef Goulash with Dumplings Recipe

• 2 Tbsp olive oil
• 2 large onions, thinly sliced (about 4 cups sliced onions)
• 1 Tbsp sugar
• 3 garlic cloves, minced (about 1 Tbsp)
• 1 Tbsp caraway seeds, toasted and ground
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon spicy Hungarian paprika
• 2 Tbsp minced fresh marjoram or oregano (or 1 Tbsp of dried)
• 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
• 1 bay leaf
• 3 Tbsp tomato paste
• 2 Tbsp balsamic vinegar
• 4 cups chicken stock
• 2 1/2 pounds chuck roast, cut into 2-inch cubes (trimmed of excess fat)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Dumplings

• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 Tbsp melted butter

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Method

•  Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes. If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced garlic and ground toasted caraway seeds and cook a minute more.
• Sprinkle with the sweet and spicy paprikas and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.

•  Stir in the tomato paste. Add the vinegar and stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the cubed beef and sprinkle with salt and pepper. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer. Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste.
•  To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
•  Cover and cook for 15 minutes.Once you have covered the pan, do not uncover while the dumplings are cooking!In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. 
• After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Carrot and Orange Juice

Carrot and Orange Juice

• 2 pounds organic carrots, trimmed and scrubbed 8 organic oranges, peeled

• Oranges Navel 

Apple Frappé - Spirited Version

Apple Frappé - Spirited Version

Ingredients for Apple Frappé - Spirited Version

• 3 Golden Delicious apples (or any variety of your choice)

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk

• 3 ounces rum, brandy, hard cider (or use regular apple cider or juice for nonalcoholic version)

• Vanilla ice cream, as needed

• Maraschino cherries for garnish (optional)

• Mint leaves for garnish (optional)

• Optional Apple Cups:

• 4 large apples

• Wash, peel, core and cut the apples into quarters.

• Put all the ingredients into a blender and blend with enough ice cream for desired thickness.

• Pour into Apple Cups (or regular cups) and garnish with maraschino cherries and mint leaves, if desired. Serve immediately.

• For Apple Cups: Cut the tops off of apples. Hollow out the inside, leaving a 1/2 inch thick shell. 
• Brush the inside with lemon juice to prevent browning. Fill with the frappé and serve immediately.

Italian Meatballs

italian meatballs

• 3 pounds lean ground beef
•  5 tablespoons ground oregano 
• 5 tablespoons dried parsley, crushed 1 clove garlic, chopped 1 (1 ounce) package dry onion soup mix 2 cups Italian-style dry bread crumbs 3 (28 ounce) jars spaghetti sauce

• Prep 1 h 15 m  Cook 4 h Ready In 5 h 15 m
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.
• In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.
• Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

CHINESE BUFFET STYLE DONUTS

CHINESE BUFFET STYLE DONUTS

• 1 (10 count) can refrigerated biscuits
• 1⁄3 cup sugar
• oil, to deep fry in

• Use either a deep fryer, or a large deep skillet.
• Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
• Heat oil to 350 degrees.
• Remove biscuits from can and fry a few at a time in the fryer.
• When browned on one side, turn over.
• When golden brown on both sides remove from oil, and drain on paper towels.
• Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
• Be sure to fry only a couple at a time.
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Bourbon Chicken Recipe

Bourbon Chicken Recipe

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1⁄4 teaspoon ginger
• 3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup apple juice
• 1⁄3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1⁄2 cup water
• 1⁄3 cup soy sauce

• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.

Chinese Fried Rice

Chinese Fried rice Ingredients for chinese fried rice

• 3⁄4 cup finely chopped onion
• 2 1⁄2 tablespoon oil
• 1 egg, lightly beaten (or more eggs if you like)

• 3 drops soy sauce

• 3 drops sesame oil

• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped

• 1⁄2 cup finely chopped carrot (very small)

• 1⁄2 cup frozen peas, thawed

• 4 cups cold cooked rice, grains separated (preferably medium grain
• 4 green onions, chopped

• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

• Allow wok to cool slightly.

• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

• Set out additional soy sauce on the table, if desired.

Crock Pot Roast

Crock Pot Roast

Kusherie (Egyptian Rice and Lentils)

Kusherie (Egyptian Rice and Lentils)

• 2tablespoons oil
• 1 1⁄4cups lentils
• 3cups boiling water (or stock)
• 1teaspoon salt
• 1dash pepper
• 1 1⁄2cups rice
• 1cup boiling water (or stock)

Egyptian Red Lentil Soup

Egyptian Red Lentil Soup

Spicy Watermelon Tomato Salad

Spicy Watermelon Tomato Salad

• 2 cups cubed, seeded watermelon
• 1 large yellow tomato, cut into cubes
• 1 large red tomato, cut into cubes
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 2 tablespoons chile-garlic sauce (such as Sriracha®)
• 2 teaspoons honey
• 1 tablespoon chopped fresh lemon basil, or to taste
• salt and ground black pepper to taste

• Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
• Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

Easy Fish Cakes

Easy Fish Cakes

Easy Fish Cakes

Ingredients 

• 2 large potatoes, peeled and halved
• 500g trevally fillets, cubed (or any fish)
• 1 tablespoon butter
• 1 tablespoon grated onion
• 1 tablespoon chopped fresh parsley
• 1 egg
• 3 tablespoons oil for frying

Directions

• Preparation:15min  ›  Cook:30min  ›  Ready in:45min 
• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.
• Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
• Leftover or Tinned Fish

Sweet Chilli Fish Cakes

Sweet Chilli Fish Cakes

Fish Curry

Fish curry

Ingredients  for Fish Curry

• 2 tablespoons vegetable oil 
• 1 medium onion, diced 
• 1 clove garlic, minced 
• 2cm root ginger, grated 
• 2 teaspoons ground cumin 
• 2 teaspoons ground coriander 
• 1 teaspoon cardamom 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon salt 
• 2 fresh green chillies, seeded and diced 
• handful chopped fresh coriander 
• 1 tablespoon lemon juice 
• 2 (400g) tins diced tomatoes 
• 500g firm white fish fillets (e.g. cod), cut into chunks 

Directions

• Preparation:15min › Cook:55min › Ready in:1hour10min 
• Heat the oil in a frying pan over medium heat. Place onion in the frying pan. Reduce heat to low and cook, stirring often, 15 minutes or until soft and brown. 
• Mix the garlic and ginger into the frying pan. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric and salt. Stir in the green chillies, fresh coriander, lemon juice and tomatoes with juice, scraping up any brown bits from the bottom of the frying pan. Bring to a boil. Reduce heat to low then cover and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavours to blend. 
• Return the sauce to a boil and place the fish in the frying pan. Reduce heat to low and cook 15 minutes, or until fish flakes easily with a fork.

Pecan Crusted Baked Salmon

Pecan Crusted Baked Salmon

Breaded Parmesan chicken

Breaded Parmesan chicken

Chicken Pasta in Sun-dried Tomato and Basil Cream

Chicken Pasta in Sun-dried Tomato and Basil Cream

Basil chicken with vermicelli

Basil chicken with vermicelli

Chicken cacciatore casserole

Chicken cacciatore casserole

Greek Style Garlic Chicken Breast

Greek Style Garlic Chicken Breast

Caesar Salad Supreme

Caesar Salad Supreme

• 6 cloves garlic, peeled 
• 3/4 cup mayonnaise 
• 5 anchovy fillets, minced 
• 6 tablespoons grated Parmesan cheese, divided 
• 1 teaspoon Worcestershire sauce 
• 1 teaspoon Dijon mustard 
• 1 tablespoon lemon juice 
• salt to taste 
• ground black pepper to taste 
• 1/4 cup olive oil 
• 4 cups day-old bread, cubed 
• 1 head romaine lettuce, torn into bite-size pieces 
• Add all ingredients to list 

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. 
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets

Gunpowder chicken fried rice

Gunpowder chicken fried rice

• 1/2 x 225g bottle Sichuan spice & chilli stir-fry sauce
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• 700g chicken breast fillets
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• 1 tablespoon peanut oil
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• 1 brown onion, cut into thin wedges
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• 400g packet fresh stir-fry vegetables
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• 250g packet express 90-second brown rice
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• 2 teaspoons sesame seeds, toasted
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• 2 green onions, thinly sliced diagonally 

Dum Pukht's Galouti Kebab

Dum Pukht's Galouti Kebab

Rajasthani Laal Maas

Rajasthani Laal Maas

• 2 small onions, finely chopped
• 2 green chillies, finely chopped
• 18-20 red chillies
• 2 tsp coriander seeds, whole
• 1 tsp jeera or cumin seeds
• 1 cup mustard oil
• 10 cloves garlic, finely chopped.
• A small piece of ginger, finely chopped
• 1/2 kg lamb, cut into pieces with bones
• 1 tsp salt or to taste
• 1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder
• 3-4 pods cardamom
• 1/2 tsp black pepper
• 1 cinnamon stick
• A little bit of mace
• 1 pod black cardamom
• Water a  handful of coriander leaves, chopped 

• Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
• Add to that the coriander seeds and cumin seeds.
• Once done, grind it into a nice fine powder.
• Heat some mustard oil in a pan. Add to this the garlic and ginger.
• Once the garlic turns slightly brown add the lamb pieces.
• Give it a good mix. This is also a good time to add salt.
• Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
• Now add the chopped onions and mix all well.
• Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Give all a good stir.
• Now add the red chilly powder and let it roast for about a minute.
• Now add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
• Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
• Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
• Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
• Add about 1/2 cup water and some coriander leaves.
• Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.

Kosha Mangsho

Kosha Mangsho

• 500 gm mutton - cut into pieces
• 1/4 cup mustard oil
• 4 pieces of cloves
• Green cardamoms and some tiny pieces of cinnamon
• 1/2 cup onions, grated
• 1 Tbsp ginger-garlic paste
• Chilli powder to taste
• 1/2 Tbsp turmeric
• 1 Tbsp cumin seeds - roasted and ground
• 500 gm hung curd
• 1 1/2 Tbsp salt or to taste 

• Heat oil and add cloves, cardamom and cinnamon.

• Add onions and saute till soft.
• Add ginger-garlic paste, chilli powder and turmeric and stir fry.

• Add meat, stir fry over high heat till opaque.
• Lower the heat and saute till fat separates.

• Add curd, cumin and salt and saute till fat separates again.
• Cover tight and cook over very low heat, till it gets cooked.

Laziz Lamb Handi

Laziz Lamb Handi

• 1-1 1/2 kg lamb leg cubes, boneless

• 500 gm desi ghee

• 6 onions, chopped
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• 2 Tbsp ginger, crushed
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• 2 Tbsp garlic paste
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• 3-5 bay leaf
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• 3 green cardamom
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• 2 cinnamon (whole)
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• 1 Tbsp cumin seeds
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• 1 Tbsp coriander seeds (whole)
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• 1 tsp mace (javitri)
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• 1 1/2 tsp dry ginger powder
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• 1/2 Tbsp red chilli powder
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• Salt to taste
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• 5 tomatoes
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• 2 cups yogurt
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• Method
• Wash lamb cubes well and strain excess water.
• Now heat desi ghee in a pan and saute onion till light brown.
• Then add crushed ginger, garlic paste and saute.
• Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.
• Now add mutton. Cook for 10-15 minutes more.
• Add 1 liter water and steam on low flame for 30 minutes, or till tender.
• Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.
• Cook till gravy becomes thick and a little dry.

KOKIS

kokis

• 1 Egg
• 450g Rice Flour
• 1/2 tspn Turmeric
• 1 tspn Sugar
• 1/4 tspn Salt
• 2 cups Coconut Milk
• Oil to fry

• Combine flour and egg, turmeric, salt and coconut milk in a large bowl to make a thick batter. 
• Let it stay ½ hour . Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. 
• Carefully dip the mould into the batter. 
• Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its shape as it deep fries. Use a wooden skewer to remove kokis form the mould. Fry until kokis turn to goldern brown color.

CHRISTMAS/ WEDDING CAKE RECIPE ( ¾ pound recipe)

PORK WITH GRAVY

PORK WITH GRAVY INGREDIENTS FOR PORK WITH GRAVY (a)Ingredients Salt to taste Turmeric powder Curry Powder Chopped garlic and ginger Curry leaves and rampe 1 stick Cinnamon stick (b)Ingredients Margarine or cooking oil 1 large Oninon cut in to rings Sliced Bell pepper or green chillies Black Pepper powder Red chillie powder DIRECTIONS Cut the Pork into thin slices(without the fat).Add all the (a)Ingredients and sufficient water and cook well.  When it's done heat some Margarine or cooking oil in a non stick pan and add the pork without the gravy. Brown the sides then add all the (b)Ingredients and mix well. Finally add the remaining gravy and bring it to a boil.If the gravy is not thick enough  ,mix 1tbsn corn flour in cold water and add it to the dish.

Party Style Chicken Dish

Party Style  Chicken Dish

Broccoli And Couliflower Mallun( replacement for kos mallun)

Seeni Sambol(Onion Sambol),

Fried Bittergourd(Karavila)Salad

carrot sambol