CUTLET WITH MUSTARD SAUCE
Ingredients
800 grams smoked smoked megrim chops not cut too thin, 1 dl white wine, 2 tbsp dijon mustard, 200 ml cream, salt and pepper, young carrots, beans, bacon, 1 onion and parsley
Preparation
Peel the carrots, leaving a little green at the end. Clean the beans and cut off the butts, then cook the beans until tender. Cook the carrots al dente. Chop an onion and fry in a pan, add the bacon, cook the onions and bacon and add the beans, season with salt and pepper. Put a knob of butter in a pan and stew the carrots with salt and pepper.
Put a knob of butter in the pan and fry the meat. Remove from the pan cut into wide strips and keep aside, also keep warm. Remove the pan from the meat and deglaze with the wine. Mix in the two spoonfuls of mustard and simmer with the wine, then add the cream. Let it thicken and add the shredded parsley. Dress your plate and serve immediately appetizing.
BRATWURST WITH ONION SAUCE AND WATERCRESS PUREE
Ingredients
4 bratwursts, 1 kg potatoes, salt, 3 onions, butter for frying, thyme, 2 tablespoons Liège syrup, 3 tablespoons pickles, a dash of water, beef stock, milk, egg yolk, 1 clove of garlic, 1 bushel of watercress flat.
Preparation
Let the sausages come to temperature, take them out of the fridge so they do not burst during cooking. Peel the potatoes and put them on the stove with a dash of salt. Cut the onions into half rings, finely chop the garlic. Put a pan on with butter and sauté the onions and garlic in the pan until everything is nicely glazed and soft. Then add 2 tablespoons of Liège syrup and 3 tablespoons of pickles to the onions and let stew, add some water to the pan and add a good dash of beef broth to mix well and let stew gently until the potatoes and bratwurst are cooked. Potatoes ready, drain and make into stoemp add 1 egg yolk nutmeg and salt if needed. Roughly chop watercress and add to potatoes. Serve and enjoy.
STEW WITH ORANGE AND DRIED APRICOTS
Ingredients
1 kg of beef stew, five spice mixture (five spice), a tablespoon (I used the five spice mixture because I could not find it immediately), pepper, salt, a knob of butter, 2 onions, 3 cloves of garlic, 2 carrots, 1 red bell bell pepper, 40 grams of ginger, 2 cloves, 1 cinnamon stick, 2 tablespoons of honey (I used Delhaize flower honey), 1 orange, 3 deciliters of wine (I used 3/4 of a bottle), a handful of dried apricots.
Preparation
Peel the onions and shred them, peel the garlic and shred them, peel the carrots and cut them lengthwise in the middle and then again in thin slices, not too thick they must be able to cook. Wash the bell pepper and cut into pieces, not too small. Take the ginger , peel it and grate the ginger. Cut the orange in half and squeeze the orange. Take the apricot and cut it into fine pieces.
Season the meat with a good pinch of stewing spices, pepper and salt. In a separate bowl, knead the meat and massage the spices into the meat.
Get the butter well hot in a casserole. Place the pieces of meat in it one by one and color the meat in the hot fat. Do not throw everything together so you cook the meat instead of frying it. Each time you have fried a few, remove them from the pan and add new pieces until each piece of meat is nicely browned on all sides. Take the chopped onion and garlic and put them in the bowl where you cooked the meat, add the grated ginger. Let it simmer. Now also take the carrot and bell pepper and add them to the onions, garlic and ginger.
Only now add the meat. Stir and sprinkle with a good spoonful of flour. Time for the spices : now add the cloves and the cinnamon stick. Add the honey and the orange juice. Let it all fry together for a moment. Now deglaze with the wine. And add the handful of apricots.
Bring the stew to a boil over low heat, put a lid on the pot and slide the pot into a preheated oven at 160°C for 1.5 hours, until the meat is done and tender.
Makes you want to lick your fingers.
PROVENCAL MINCED MEAT IN A JACKET
Ingredients
1 large sheet of puff pastry (rectangular 15×40), 1 kilogram of mixed minced meat, 2 yellow peppers cut into cubes, 2 red peppers cut into cubes, 3 spring onions cut into rings, 3 cloves of garlic finely chopped, 2 eggs for the minced meat, 1 egg for coating the puff pastry, 2 tablespoons of basil, 1 tablespoon of parsley, 1 tablespoon of oregano, cayenne pepper, salt and pepper
Preparation
Preheat the oven to 180°c. Put the mince in a large bowl where you can knead the mince well by hand. Add 2 eggs, add the peppers, garden herbs and season to taste with cayenne pepper, pepper and salt. Knead well by hand so that all the ingredients are well mixed. Now make a sausage of the minced meat just a little shorter than the length of the puff pastry. Roll the minced meat in a plastic wrap and tighten it firmly. Let it rest for 30 minutes in the refrigerator. Lay the puff pastry open on the countertop with the baking paper from the package, place the sausage on top and brush the ends with the egg. Roll the puff pastry around the minced meat and press the edges well. Make a wreath and press the ends together well. You can also just make two sausages. Brush the dough with the rest of the egg. Place the wreath or sausage on the baking paper on a baking sheet. Sprinkle the puff pastry with oregano and cayenne pepper. Place in the oven for about 40 minutes in the middle of the oven.
Serve with a salad and tomatoes, potatoes are not necessary the puff pastry replaces this.
Sweet and sour meatballs with lemon rice (Pascale Lorraine)
For the meatballs :
500 gr mixed seasoned minced meat, 75 gr breadcrumbs, 1 egg.
For the sweet and sour sauce :
1 clove of garlic, 1 red pepper, a 450 g can of pineapple, tomato ketchup, 5 balsamic vinegar, honey 2-3 squeezes, 1 lime.
For the rice:
rice,1 lime, spring onions, salt and pepper.
Preparation
Put the minced meat in a mixing bowl, add the breadcrumbs and the egg, season with salt and pepper and mix well with your hands. I prefer to do this with my hands, it’s faster and it’s fun too. Now roll about 20 meatballs, all evenly and evenly. Put butter in the pan, heat it and fry the meatballs for 10 minutes. Turn them every now and then so they are nicely browned all around. Meanwhile, prepare the rice and cook the rice according to the package. Take the garlic and cut it very fine as well as the pepper, be careful after cutting the red pepper, never rub your eyes. Keep aside for a moment. Open the can of pineapple and cut into pieces keep the juice of the pineapple aside. Squeeze 1 lime for the sauce. Once the balls are well browned, add the garlic and pepper. Let fry. Add the pineapple juice and half the pineapple pieces. Now add 10 pinches of ketchup, 5 teaspoons of balsamic vinegar, 3 pinches of honey and the lime juice and let it simmer on low heat for 10 minutes. Do stir occasionally, this is to avoid sticking.
While this is simmering, the rice will be done. Take the lime and grate some of the zest, then squeeze the lime. Clean the pipe onions and cut and shred them. Take the rice out of the bags and put in a bowl. Add the lime juice and the zest of the lime to the rice season with salt and pepper and optional cayenne pepper, mix well and at the last moment add the spring onions.
Check the sauce, add the last pineapple and mix well. If necessary, thicken the sauce.
Bon appetit !
CHICORY ROAST WITH SPINACH AND CHICORY CREAM SAUCE
Ingredients
1 chicory roast, 1 pack of small new potatoes, 3 sprigs of thyme, 2 leaves of bay leaf, 2 heads of chicory, 250 grams of young spinach, 1 onion, 2 cups of milk, 2 cups of cream, 1 cup of sherry or champagne.
Preparation
Finely chop the onions. Cut the chicory into brunoise. Preheat the oven to 200°C. Season the roast with salt and pepper and sear it in a casserole with a knob of butter. When the roast is nicely browned on all sides, add the onions, the bay leaves and the sprigs of thyme. Let it stew for a while. Leave to cook in the oven for 30 minutes. Then remove the meat from the dish, cover with aluminum foil. Moisten the casserole with sherry or champagne, reduce well and pour the gravy through a fine sieve.
Briefly fry the chicory in a knob of butter. When the chicory is half cooked, add the gravy and cream. Reduce to a thick sauce and season with salt and pepper. Warm the small new potatoes. Braise the spinach in the butter and chalk well with pepper salt and nutmeg.
Slice the Orlof roast. Divide the potato buns and the spinach over the plate. Finish with the chicory cream sauce and some chopped thyme.
SPAGHETTI SQUASH WITH CHILI CON CARNE STUFFING
Ingredients :
2 small spaghetti squashes, 800 g mixed minced meat, 2 red peppers, 1 tin of black beans, 1 tin of corn, 4 carrots, 2 onions, 400 ml tomato passata, 4 spring onions, 3 cloves of garlic, 100 gr ground cheddar, 4 tbsp chili herbs, salt, bell pepper, 2 tbsp paprika, 1 tbsp tomato puree, 250 ml poultry stock
Preparation :
Preheat the oven to 180 degrees celcius.
For the pumpkin, cut the pumpkin in 2 parts lengthwise, so you get 2 long halves. Remove the seeds from the pumpkin and then place the pumpkin on an oven dish with baking paper. Pour in some water and put in the oven at 180°C for about 40 min. Check whether your pumpkin is cooked by pulling out the inside with a fork. The strings should come along.
Meanwhile make your chili. Put butter in a pan and lightly fry your chopped onion. After a few minutes add the paprika, the chili herbs and the garlic. Let fry until your kitchen smells delicious. In another pan, fry the meat until it is cooked. Then add the diced peppers, carrots and tomato paste. Fry lightly and then pour in the tomato passata and the broth, add the meat. Now let this simmer gently for 25 minutes while your squash is in the oven. Then add the rinsed beans and corn and cook for 5 minutes. Completely empty the pumpkin (careful not to damage it). Place them in a baking dish and pour a little of the sauce into the bottom. Put some pumpkin on top and again a little sauce. Build up like this until you have pumpkin moo
FAJITAS WITH MINCED MEAT
Ingredients
1 white sweet onion, 1 large red onion, 1 red bell bell pepper, 2 garlic cloves, 1 red chili pepper,2 tomatoes, 1 small jar of corn, 1 small jar of kidney beans, 600 gr minced meat, 2 jars of sour cream, 1 jar of stewing spices, chili seasoning, fajita spice mix (Santa Maria) or homemade mix (see make your own spice mix), Fajitas (Santa Maria).
Preparation
Chop all the ingredients, onions, bell pepper, chili and tomatoes very finely. Also chop the garlic cloves very finely and keep them aside. Take a wok and stew the vegetables until soft. Once the vegetables are soft, fry the minced meat with the garlic. Once the meat is cooked, add the vegetables, kidney beans and corn. Let everything simmer together. Now add the Fajita seasoning and the chili, leave to simmer on low heat. Put the sour cream in a container, and add 5 spoonfuls of the stewing spices. Stir well. Put back in the refrigerator.
Filling the Fajitas : lay the fajita in front of you, take the sour cream, rub is with the sour cream, spoon some meat mixture onto the fajita more to the bottom, fold both sides in and roll up, insert a skewer into the fajita to stay nicely closed. (See image).
Place in a baking dish. Roll up all the fajitas once ready sprinkle with some gryere, and bake in the oven at 200°C until the edges of the fajita are crispy. Serve immediately. You can serve this with Uncle Bens’s tomato rice and the surplus sour cream can be eaten with the rice and fajitas. Bon appetit… Arriba arriba !
BRETONNIE STEAK WITH POACHED PEARS AND PEPPER SAUCE.
Ingredients
2 steaks 250 gr each, 2 Doyenne pears, 1/2 lemon, 1 cinnamon stick, 4 cloves, 100 ml whiskey, a handful of mouse ears or lamb’s lettuce, 1 tablespoon green pepper balls imposed not the hard ones, 200 ml cream, 1 tablespoon mustard, 1 tablespoon ketchup, a few drops of Worcestershire sauce, cress, allspice d’espelette, salt and pepper and baking butter.
Preparation
Peel the pears, cut them in two and remove the core. Take a cooking pot large enough, and fill it with water half full. Now add a pinch of salt. Put half the lemon in the water, add the cloves and the cinnamon stick. bring to the boil. Put in the pears as well. Leave to cook gently until the pears are tender.
Melt butter in a pan and fry the steaks as desired. The frying method is different for each of us: seignant, bleu, well done, the choice is yours. Once the frying method is achieved, pour the cooking fat out of the pan and add a splash of whiskey immediately after removing the fat. Take a flame and flambé the steaks for half a minute. After half a minute take the steaks out of the pan and let them rest under aluminum foil. Now add a spoonful of green imposed pepper balls to the pan. Then also add the cream, mustard, ketchup, Worcestershire sauce. Let the sauce thicken and season with pepper, salt and allspice d’espelette. Then put the stead back into the sauce. Meanwhile, fry fries or croquettes at 180 degrees max in the fryer.
Place a steak on the plate. Slice the pears and arrange them on the steak itself. Pour the pepper sauce over the pears and steak, finish with a little cress and lamb’s lettuce and serve with fries or croquettes. Bon appetit and enjoy this delicious recipe.
PORK TENDERLOIN STUFFED WITH SUN-DRIED TOMATOES BASIL AND MOZZARELLA
Ingredients
600 g pork tenderloin, 2 mozzarella balls, a basil plant, a box of sun-dried tomatoes in oil, salt and pepper, pizza herbs, household string.
Preparation
Cut the (or) pork tenderloin lengthwise, not completely at the back it should still hang together. Cut the mozzarella into slices, remove the sun-dried tomatoes from the oil, pick a few basil leaves rinse them and pat them dry. Fill the tenderloins with a layer of mozzarella a layer of sun-dried tomatoes and basil leaves sprinkle a little pizza seasoning over the layers. Press firmly and knot with household string. This can be left on during baking, so you avoid the hare falling open and the ingredients disappearing. Pat the tenderloins with the sun-dried tomato oil and season well with salt and pepper. Fry the tenderloin all around for 8 minutes, also searing the ends, so the sus remains in the meat. After searing the meat, remove the meat from the pan and keep it warm under aluminum paper in an oven at 150 ° C.
Ready serve with pasta arabiata delicious !
TENDERLOIN IN MADEIRA SAUCE WITH MEATBALLS AND MUSHROOMS
Ingredients
600 gr. pork tenderloin, 300 gr. minced meat, 250 gr. mushrooms, 1 dl. Madeira, 2 dl. cream, 2 tablespoons tomato puree, 1/2 fleet Knorr beef stock kettle, pepper, salt, baking butter and tablespoon parsley.
Preparation
Clean the mushrooms and cut them into quarters. Roll small balls of minced meat. Melt the butter in a pan until it turns light brown. Fry the pork tenderloin all around for 8 minutes, also the ends, so the suspense remains in the meat. After searing the meat, remove the meat from the pan and keep it warm under aluminum paper in an oven at 150 ° C. Sauté the mushrooms in the same pan. Pour in the Madeira and stir to simmer for 5 minutes under a lid. Then add the tomato puree and 2 dl water, half a bottle of Knorr beef stock and pepper. Add the meatballs and simmer for a further 5 minutes on a low heat. Finally add the cream and let the sauce simmer and thicken. Taste the sauce before serving and season if necessary. If your sauce is still a little too liquidy you can thicken it with binder or cornstarch.
Take the meat out of the oven and slice it, not too thickly. Do not panic if the meat still looks slightly pink inside, it should. The meat should absolutely not be burned out. Serve on a plate with the sauce and sprinkle with parsley. Bon appetit.
WILD BOAR STEW
Ingredients
1 kilogram of wild boar stew, 1/2 bottle of red wine, a dash of cognac, 1 large onion, 2 cloves of garlic, butter, 50 grams of redcurrant jelly or Liège syrup, a piece of dark chocolate, pepper, salt and a few juniper berries, 2 cloves, 2 teaspoons of cornstarch. 2 bay leaves, a sprig of thyme and a sprig of rosemary.
Preparation
Take the wild boar meat and cut it into cubes of 2-3 centimeters and brown them all around in the butter. Cut the onion into large cubes. Finely chop the garlic. Add the garlic and onion to the meat after it is browned. Let it stew for a while. Add the thyme, rosemary and bay leaf twisted in a bundle. Also add the cloves and juniper berries and season well with salt and pepper. Now pour the cognac and wine over the meat and finally add the redcurrant jelly. Bring everything to a boil for 1h30 and 2h simmer with the lid on the pot. Check occasionally and stir for a moment. Only at the end add the chocolate to the stew. Mix the cornstarch with a few spoons of water and bind the sauce to the desired thickness.
SCHNITZEL STRIPS WITH MUSTARD SAUCE
Ingredients
200 grams basmati rice, salt, pepper, 2 onions, 4 pork schnitzels, 3 tablespoons oil, 1 tablespoon paprika, 100 ml white wine, 150 ml cream (light) 1 or 2 tablespoons mustard
Preparation
Cook the rice in water with some salt, see package. Peel the onions, cut them in two and cut half rings from the onion. Pat the meat dry and heat the oil in your pan. Cut the meat into strips. Fry the meat in the oil over high heat. Season the meat with salt and pepper, once fried remove the meat from the pan and place it next to the fire.
Heat 1 tablespoon of oil in the pan in which the meat is fried, fry the onions in the fat about 3 minutes. Sprinkle with the paprika and stir well. Pour the wine with the onions and let it simmer for about 5 minutes. Add the mustard and cream to the onions. Cook for another 3-4 minutes on low heat. Season the sauce with salt and pepper. Add the meat and heat the sauce. Serve with basmati rice or a potato or croquettes.
TARTIFLETTE WITH CHIMAY
Ingredients
250 grams of smoked bacon, 1 kilogram of firmly boiled potatoes, 1 small onion, 1 packet of Chimay cheese soft and creamy, 6 tablespoons of diluted cream, 1 cup of white wine, 2 tablespoons of groundnut oil, 1 teaspoon of Italian herbs or a sprig of thyme and rosemary salt and pepper, garlic powder.
Preparation
Cut the potatoes into 3 mm slices and cook them in lightly salted water for about 15 minutes, drain after cooking. Meanwhile, cut the onion into fine rings. Remove the rind from the cheese and cut into fine slices. Heat the peanut oil in a wok and stir-fry the onion and bacon cubes for 5 minutes. Add the potato slices, cheese slices, white wine and herbs and stir-fry over medium heat for 5 minutes. Add the cream. Stir-fry for a few more minutes until the cheese is completely melted. Remove the rosemary and thyme from the pan season as needed and serve.
JÄGER BURGERS FROM THE OVEN
Ingredients
Breadcrumbs or an old piece of bread ground, 2 onions, 250 grams 2 large carrots, 500 grams mixed minced meat, 1 egg, 2 teaspoons mustard, salt, pepper, 50 grams bacon cubes, 1 tablespoon flour, 200 ml milk, 100 grams ripe cheese.
Preparation
Preheat the oven to 200 ° c. Soak the bread in water. Peel and chop the onions. Clean and slice the mushrooms. Scrape the carrots, wash them and slice them. Squeeze the bread. Mix it with the minced meat
SOFT YELLOW CURRY WITH BALLS
Ingredients for 4 persons
300 grams of lamb mince, 300 grams of mixed mince, 100 grams of coconut shavings, 60 grams of curry powder, 0. 5 liters coconut milk, 2 cardamon pods bruised, dried lime leaves (hard to find I replaced this by squeezing 1 lemon in my hand), 2 shallots, 1 egg, 3 tablespoons madras curry herbs, a little chili-lime herb from Santa Maria (delhaize), 150ml light cream that thickens, olive oil, small bunch of flat parsley and a small bunch of coriander.
Preparation
Mix the lamb mince with the mixed mince, the egg, the coconut shavings and 50g of curry spices. Mix well and make meatballs about the size of a ping pong ball.
Fry the balls golden brown on all sides in a large pan with a generous splash of olive oil. Take a deeper pan and pour in the coconut milk, add the cardamon and lime leaves (if you are working with lemon, add them afterwards). Now also add the chili-lime herbs, but don’t overdo it just for the taste. Let them warm up gently. Once the meatballs are cooked, add them directly to the coconut milk. Let it warm on a low heat and stir regularly. Do not rinse the pan in which the meatballs were fried, it is used to stew the shallots, so the aromas do not go away.
Chop the shallots finely and braise them in a generous splash of olive oil. Add 10 grams of curry spices, the three tablespoons of madras curry spices when the shallots turn golden brown, stir and let the spices cook along for a while. Add the cream to the shallots, let it simmer and add to the balls with the coconut milk. Stir gently and let everything simmer. Now squeeze by hand (if you work with the lemons) over the coconut milk.
Serve with Indian bread and basmati rice or lemon rice (see list of side dishes) At the last minute just before serving, add the cilantro and flat parsley coarsely chopped.
GREEK MINCED MEAT DISH WITH FETA
GREEK
Ingredients for 4p.
1 onion, 1 garlic glove, 1 red pepper, 2 tablespoons of olive oil, 600 grams of minced meat, salt, pepper, 2 tablespoons of tomato paste, 300 grams chickpeas (optional, although the Greeks way) you can switch is with corn, 1/2 bundle of parsley, 200 grams feta cheese, 1 meat stock cubes, oregano, chili flakes, 150 ml water, 100 ml white wine.
Preperation
Peel and dice the onion fine, do the same with the garlic clove. Cut the red pepper in half and get the seeds out. Wash the red pepper and cut into fine slices. Preheat a skillet and add the olive oil and bake the minced meat until loose. Season directly with pepper and salt and oregano to your like. Take another skillet and braise the onions, garlic and red pepper until they are done and soft. Add all vegetables to the meat skillet and add the tomato paste and stir well. Add the wine and water and the meat stock cube. Bring to the boil on a medium heat and let simmer for 5 minutes.
Rinse the chickpeas in a riddle under cold water and let them under cold water and drain. Wash the parsley and chop them. Stir the chickpeas true the meat sauce and simmer for 5 minutes. Season with pepper and salt and chili flakes. Crumble the feta and add to the dish just before serving, dress the plate with parsley.
Serve with Greek bread and yogurt or tzaziki or just with Greek pasta. (you can find the recepie for tzaziki in the folder appetizers)
ROLLS OF EGGPLANTS WITH SWEET PATATOES
Ingredients
2 eggplants, 2 sweet potatoes, 500g minced lamb meat, 1 large onion, 1 clove of garlic, 300ml cream, grated cheese cheddar and Swiss cheese, 800 gr can of diced tomatoes, 4 tablespoons tomato puree, 400 ml dry white wine, 1/4 teaspoon cinnamon, 1 / 2 teaspoon nutmeg, 1 teaspoon dried oregano, olive oil, salt and pepper, pepper flakes, Italian seasoning, 1 stock cube meat.
Preparation
Preheat oven to 200 ° C. Cut the eggplants lengthwise into slices of 0.5mm. Fry the eggplants in a pan with olive oil, very short, so they become smooth. (if you use a mandoline, set on the desired thickness, so much easier than cutting equal slices ).
Peel the sweet potatoes and cut into very thin slices, use the mandolin so they are all equal. Do not cut them too thick otherwise the cooking time will be longer.
Chop the onion and the rest of the eggplants and crush the garlic. Brush a rectangular oven dish with olive oil. Make sausages of the minced lamb, the same amount as you have eggplant slices.
Fry the onion, eggplant leftovers and garlic in a pan until translucent. Add the canned cube tomatoes and tomato puree. Deglaze with the white wine. Season with oregano, cinnamon, salt, pepper and Italian pizza seasoning. Let simmer 15 minutes on low heat, add the stock cube. After cooking you can add the cream. Taste and season to taste.
Roll the lamb sausages in the eggplant slices, and prick the ends with a toothpick so they do not fall open. Cover the bottom of the dish with a layer of sauce and cover the bottom with a layer of sweet potato. Pour the sauce over the first layer of sweet potatoes and lay a second layer of sweet potatoes and cover again with the sauce.
Put the eggplant rolls on the layers of sauce and sweet potatoes. Sprinkle with cheese and put in the oven for 35 minutes. After 35 minutes , take a fork and prick in the potatoes to see if they are already cooked .. if not leave a little longer in the oven. (My dish was done after an hour but I cut the potatoes to tick. Next time I will boil the potatoes first, the process will go quicker in the oven. Enjoy!
CHILI DISH WITH TORTILLE CRUST
Ingredients
Preparation
Clean the pepers and cut them into fine cubes. Peel and finely chop the garlic. Cut de red chili peper in half lenghtwise and remove the seeds. Wash de chili peper and cut if fine. Remove the red en the white beans from the can, rinse and let drain. Fry the meat for 6 minutes in a pan, stire well. Remove meat from the pan. Take the same pan and fry the unions, garlic, peppers en chili peper. Season with salt en pepper and paprika.
Bake the tomato paste together with the veggies. Add the canned tomatoes to the mixture. Add the red and white beans to the pan. Now let the mixture simmer for 5 minutes. Add at own choise other spices like chili con carne herbs, pili pili or… add the minced meat into the sauce now. Add a little bit of sugar to soften the sour taste of the caned tomatoes. Get a round oven dish that is buttered. Put the chili in the over dish. Divide de tortilla over the chili con carne and grate the cheese over the dish. Bake the dish in a preheated oven at 180°C for 20 to 25 minutes. Remove dish from oven en serve.
CROCK POT BEEF STROGANOFF
Ingredients
1 1/2 lb beef stew meat, 1/4 cup all purpose flour, 3/4 tsp of salt, 1 1/2 garlic powder, 1 tsp onion powder, 1/2 tsp of grounded black pepper, 1 3/4 cups of beef broth, 3 tsp Worcestershire sauce, 1 whole onion sliced thin, 5 cloves of garlic minced, 8 oz mushrooms sliced, 2 cups of sour cream of greek yogurt, 1 handful fresh parsley chopped, egg noodles, mashed patatoos of rice.
Preparation
Place stew meat into crock pot and add flour, salt, garlic powder, onion powder, and black pepper. Stir until combined and most of the flour is absorbed by the meat. Slowly whisk in beef broth, going slow to prevent lumps. Add worcestershire sauce, onion, garlic and mushrooms. Stir until well combined. Covercrock pot with lid and set to cook on Hi for 6 hours or Low for 8-10 hours.Once done turn crock pot off and allow to cool until no longer simmering to prevent curdling sour cream or yogurt. Stir in sour cream or yogurt. Serve Beef Stroganoff over egg noodles, mashed potatoes or rice. Sprinkle with parsley.
MUSHROOM EGG BURGER WITH GRILLED ONIONS
Ingredients
4 6 oz. 80/20 ground sirloin patties,4 portobello mushrooms, gills removed,4 large eggs,4 slices of Gruyere cheese,4 pretzel or brioche buns,6 tbsp. of olive oil Kosher salt and fresh ground pepper to taste.
Ingredients for French Remoulade sauce
1/2 cup of mayonnaise,1 1/2 tsp. of white wine vinegar,1 1/2 tsp. of grainy mustard,1/2 tsp. of paprika,pinch of curry powder,Kosher salt and fresh ground pepper to taste
Preparation
Brush the burgers on both sides with 2 tbsp. of olive oil and season well with salt and pepper and place on a hot grill 450 F and cook. Cook for 4 to 6 minutes on each side to achieve a medium internal temperature. With 2 minutes remaining in the cooking process, add on the Gruyere cheese to melt. Note: the burger, mushrooms, and onions are all placed on the grill at the same time.
Rub the Portobello mushrooms with 3 tbsp. of olive oil and season well with salt and pepper and place them cap side up on a hot grill 450 F for 2 minutes. Next, flip them over and place each one on a small individual piece of aluminum foil and fold up the sides to mold around the outside of the Portobello and crack an egg into each Portobello mushroom. Season the egg with salt and pepper and cook until the egg is to the desired doneness (about 8 to 10 minutes for over-medium).
Brush the sliced onions with the remaining olive oil, season with salt and pepper, and place on a hot grill 450 F and cook on each side until caramelized (about 4 to 6 minutes on each side)
Toast the buns on the grill until golden brown.
Serve the cheeseburger on the bottom bun with the onion and egg Portobello on top.
Preparation Frensh Remoulade sauce
Add all ingredients into a small bowl and whisk together until completely combined. Keep refrigerated before serving along side the burger.
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