750-800gr. beef, 100g. melted butter, 1 kg. quince, 1-2 onions, parsley and dill, 1 teaspoon black ground pepper, salt to taste.
Beef, cut in 3 pieces per serving, fry in a skillet with butter, add water to cover meat, and ran until half-done.
Add browned and chopped onion, salt, pepper, peeled and seeded, sliced quince and continue to stew until cooked. Serve up, putting quince on a plate and sprinkled with finely chopped greens.
8 oz Cranberry jelly, canned
5 tb Flour
1/2 ts Baking powder
1/2 ts Sugar
5 tb Water
Vegetable oil
– for deep-frying
Flour — for dredging
Cranberry tartness suggests the original Chinese
ingredient, a firm, gelatinous jelly flavored with the
hawthorn berry (or ’shandza’, which in northern China
is pureed to make a delicious tart, thick, cooling
drink). Enclosed within a light, deep-fried batter,
the strips of jelly become hot and soft or, in the
case of cranberry, almost liquid. Buy the “jellied
cranberry sauce”, not the whole-berry type.
This recipe makes three to four small servings.
DIRECTIONS:
Cut the jelly crosswise into three round slices, 1/2
inch thick. Cut each slice into three strips,
approximately 1/2 x 1/2 x 2-1/2 inches.
Prepare a batter by blending the flour, baking powder,
sugar, and water.
Heat oil for deep-frying; after it is hot, keep the
heat around medium-high. Dredge the cranberry jelly
strips lightly in flour, making sure all sides,
including the ends, are dusted. Then dip them in the
batter to coat completely, and immerse them in the oil
until golden brown. Fry only a few at a time. Drain
on paper toweling, and eat while hot.
1 kg chicken
1 kg coarsely ground soaked wheat.
5 liter water.
Put on low fire .and not mix. After stewed and boned chicken .Finally add salt and mix with wooden beam.
* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile
bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5
minutes. Cover and simmer an additional 10 minutes. In a large bowl,
combine remaining ingredients. Gradually beat in hot cornmeal
mixture and whisk until smooth. Pour into crock and cook on high for 2
to 3 hours or low for 6 to 8 hours.
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in
a medium bowl. Add lamb and marinate for 4 to 5 hours in the
refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell
peppers, and eggplant onto skewers. Brush with marinade. Grill
over medium-high heat until lamb is brown and cooked through,
about 5 minutes on each side. Serve hot.
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.
2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint
and olive oil. Spread evenly over the lamb. Cover and
microwave on medium for about 20 minutes, or until the internal
temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the
surface blackens and the meat is tender (a meat thermometer
should register 155° for medium doneness). Let stand for at least
10 minutes before carving.
Makes 10 servings.
2/3 cup olive or vegetable oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, finely minced
2 teaspoons curry powder
2 teaspoons salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into 1 1/4-inch cubes
2 large green bell peppers, cut into wedges
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
1. In a large resealable plastic bag or shallow glass dish, combine
the first eight ingredients; mixing well. Remove 2/3 cup for
basting and refrigerate. Add beef to remaining marinade; turn to
coat. Cover and refrigerate for 8 hours or overnight. Drain and
discard the marinade.
2. On metal or water-soaked bamboo skewers, alternate beef,
green peppers, tomatoes and onions. Place on a greased rack in
a broiler pan; broil 5-inches from heat source for 3 minutes on
each side. Baste with reserved marinade. Continue broiling,
turning and basting for 8 to 10 minutes or until meat reaches
desired doneness.
Makes 8 servings.
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water
1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.