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| Articles about Beef |
| | The Game and Lil Bow Wow have Madden Beef | | 2008-08-21 07:55:05 | | Whenever a new Madden comes out, people always get all riled up talkin about whos better than who and whatnot. Usually it goes down to people just getting together and playing a game but when it’s celebrities who are talking about having a showdown on Madden, it gets on youtube.
Here are some videos I [...] | | By: Sportfiends | | |
| | Do not consume Sure Slice Roast Beef | | 2008-08-18 09:33:00 | | Concerns over meat-borne Listeria bacterial contamination have prompted a health warning from the Canadian Food Inspection Agency.
CFIA and Burlington, Ont.-based Maple Leaf Consumer Foods are warning the public not to serve or consume Sure Slice brand Roast Beef and Corned Beef in one-kilogram packages.
The affected roast beef products have a best-before date of Aug. 9, while the affected | | By: News Alert | | |
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| | ramen rating: cup noodles premium beef tomato | | 2008-08-10 23:36:22 | |
Cup Noodles’ new distinct black and white package caught my eye on a recent grocery expedition…whoa…Cup Noodles Premium?! Beef Tomato flavor!? Maruchan Tomato Ramen fans just might have a reason to rejoice. I couldn’t wait to try this!
Fancy packaging aside, the “Premium” label apparently refers to the generous amount of toppings in each cup. The beef bits, carrot bits, cabbage bits, green onions, corn, green bean, and of course, tomato bits covered the surface of the noodles. The noodles were also covered with a reddish powder, probably the tomato flavoring.
I boiled some water and poured it in. Three minutes later, a veritable Cup Noodles feast awaited me.
The tomato flavoring, though light, added a nice tanginess to the beefy soup. There was also a hint of parsley in the soup. Otherwise the red-orangish noodles tasted the same as the “non-premium” Cup Noodles noodles. Frankly, besides the tomato and parsley flavors and the abundanc | | By: ramen ramen ramen | | |
| | Whole Foods Recalls Beef | | 2008-08-09 08:22:00 | | Seven people in Massachusetts have fallen ill, most likely after eating beef sold at Whole Foods Market, leading the grocery chain yesterday to recall all ground beef sold between June 2 and Aug. 6.This is the third time this summer that consumers have had to worry about what's in their refrigerators. First, it was fear of tomatoes tainted with salmonella - though the culprits turned out be jalapeño peppers. Then, worries about contaminated ground beef at the Kroger grocery chain.This time, the source of the dangerous meat was probably a Whole Foods supplier, Coleman Natural Beef, whose meat is processed by Nebraska Beef Ltd., which was also involved in the Kroger contamination. Straight to the source, Whole Foods Recalls Beef.Nebraska Beef, Ltd., an Omaha, Neb., establishment is recalling approximately 1.2 million pounds of primal cuts, subprimal cuts and boxed beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Servic | | By: Whole Food And More | | |
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| VIDEO CLIP: Killer Mike and Big Boi squash beef, appear side by side (08/05) | | 2008-08-08 18:31:57 | | YouTube video link
It’s official. After 3 years, Killer Mike and Big Boi have buried the hatchet.
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addthis_pub = ''; | | By: The 3XGP | | |
| | | 11 Reports Of Illness From Recalled Beef - Updated Info For The Whole Foods Recall | | 2008-08-07 10:22:00 | | Update: Whole Foods has recalled beef: Whole Foods Recalls Beef. This is a different recall from the following info.WASHINGTON, August 6 - S&S Foods LLC., an Azusa, Calif., firm, is recalling approximately 153,630 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.The following products subject to recall include: 30-pound boxes of “742798 MFST, 100% GROUND BEEF BULK, 80/20, 1LB. BRICK.” These boxes of frozen ground beef products bear the establishment number “EST. 20375” inside the USDA mark of inspection, and a case code beginning “06238” ink-jet printed on the side of the box. This product was intended for food service and institutional use and not for direct retail purchase. The problem was discovered through a joint epidemiological investigation by FSIS and the Virginia Department of Health as well as product testing by the Virginia Dep | | By: Whole Food And More | | |
| | Beef shashlik | | 2008-08-03 20:33:53 | | It being the weekend, there is a natural tendency to be dragged into a treckking and some good food. It happened this weekend also, there was a good family reunion (lasted for only the saturday) and there was some good food also. It started off with my aunt making great tomato rice and curd rice for the lunch. It was just mouth watering, to taste them together. What i meant by tasting them together was, I took half spoon of each and eat it together (just heavenly). Today being a sunday decided on heading to a trail which is meant for families to hike with their kids, but unfortunately there was a influx of traffic heading to the NJ shores and this prompted us to head back home for some grilling frenzy. It was to sacrifice beef to the gourmet gods. It was the same marinade as i had done the last week but this time i eliminated the tamarind date paste and added some tahini paste to the marinade (make sure it is just enough to stimulate the taste as it can overpower). My brother who is a | | By: THE KITCHEN OPTIMIST | | |
| | ARTICLE: Trick Daddy Denies Beef With Rick Ross, Says He’s Not Responsible For Prison-Guard Rumors | | 2008-07-29 10:44:12 | | ‘I don’t have problems with nobody, period,’ rapper insists.
CLICK HERRE TO
READ ARTICLE
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addthis_pub = ''; | | By: The 3XGP | | |
| | Beef and Poblano Empanadas | | 2008-07-28 19:45:00 | | I had exactly 1 pound and 7 ounces of ground beef left from Lon's birthday BBQ. It was just as good a time as any to practice making Empanadas, which Lon loves. I tried an empanada dough recipe from epicurious.com and made-up my own filling.Beef and Poblano Empanadas1 recipe Empanada dough1 tablespoon canola oil1 1/2 cup chopped onion1 tablespoon chopped garlic1 tablespoon tomato paste1 roasted poblano, cleaned and chopped1 lb 7 oz ground beef1 tablespoon cumin1 tablespoon chili powder1 tablespoon tomato vinegar1 teaspoon dried cilantrosalt to taste1 egg lightly beaten with 1 tablespoon of water for egg washMake Filling:1. Heat oil in a large pan (12") on medium heat. Add onions and cook for 2 minutes.2. Add garlic and stir for another minute.3. Add tomato paste and allow to brown a little, approximately 2 minutes.4. Add poblanos and stir for another minute.5. Add ground beef and stir with a wooden spoon, trying to break up any clumps. Cook until there are no more pink spots, approxima | | By: FoodMayhem | | |
| | Beef Rolls In Red Wine Tomato Sauce - Italian | | 2008-07-27 04:05:10 | | Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.Serves 6 1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices2 Cloves Garlic, Finely Minced2 Tablespoons Fresh Rosemary6 Thin Slices Of Prosciutto, Cut In Half1/4 Cup Grated Parmesan Cheese1/3 Cup Olive Oil1 Cup Dry Red Wine1 Carrot, Finely Chopped1/2 Onion, Finely Chopped1 Celery Stalk, Finely Chopped2 Cups Chopped Canned TomatoesSalt & Pepper1/4 Cup Chopped Fresh ParsleyPound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook unt | | By: cookbook n recipes | | |
| | | Beef Recall - Possible E-Coli | | 2008-07-24 07:42:00 | | Beef Packers, Inc., a Fresno, Calif., firm, is recalling approximately 1,560 pounds of beef cheek products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.The following products are subject to recall: 30-pound boxes of “CARGILL MEAT SOLUTIONS CORPORATION, BEEF CHEEK MEAT – SM BX.” These boxes of beef cheek meat products bear the establishment number “EST. 354” and a “PACKED ON” date of “07/02/08,” ink-jet printed on the label, however, the product was intended for further processing or for packaging as raw beef cheek meat and will likely not bear the establishment number “EST. 354” on products available for direct consumer purchase.The problem was discovered by company microbiological testing.These beef cheek products were shipped to distributors in Fresno, Modesto, Santa Rosa and Vernon, Calif. FSIS has received no reports of illnesses associated with consumption of t | | By: Whole Food And More | | |
| | E Coli Outbreak From Kroger Beef - 44 Cases | | 2008-07-16 07:51:00 | | State departments of health and agriculture in several states, collaborating local health jurisdictions, CDC, and the United States Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are investigating a multi-state outbreak of Escherichia coli O157:H7 infections. Based on this investigation, as of 5pm EST, July 14, 2008, 44 confirmed cases have been linked both epidemiologically and by molecular fingerprinting to this outbreak. The number of cases in each state are as follows: Indiana (1), Kentucky (1), Michigan (20), New York (1), and Ohio (21). Their illnesses began between May 30 and June 24, 2008. Twenty-one ill persons have been hospitalized. One patient has developed a type of kidney failure called hemolytic-uremic syndrome (HUS). No deaths linked to the outbreak have been reported. Twenty-five (57%) patients are female. Patients range in age from 4 to 78 years with a median age of 20 years.State health and agriculture departments tested ground beef reco | | By: Whole Food And More | | |
| | Deep Fried Beef and Vegetables Wrap / Martabak | | 2008-07-03 23:27:46 | | INGREDIENTS:8tbl oil4x garlic cloves peeled and sliced1 1/2lb minced or ground beef2med shallots minced1med onion halved and sliced2tbl chopped Chinese celery leaves1tbl curry powder4x eggs1x green onion stalk finely sliced Salt to taste Freshly-ground white pepper to tasteDOUGH :2cup white flour (unbleached preferred)3tbl oil3/4cup water1pch saltPREPARATION:Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.While dough is resting, make the filling. Hear oil and saute garlic and shallots for a few seconds. Add ground beef and stir-fry over medium-high heat until the meat changes color. Add onion and celery leaves and continue stir-frying for another 2 minutes. Add curry powder, mix well and co | | By: Recipes Indonesian Food | | |
| | Kroger Recalls Ground Beef -May be Contaminated With E. COLI | | 2008-07-03 03:20:00 | | Due to a potenial health hazard, Customers who purchased any of the item(s) below should NOT eat the product.Please return the product to the store for a full refund.Based on the latest information from the USDA, Kroger is expanding the recall to include ground beef products in Styrofoam tray packages wrapped in clear cellophane or purchased from an in-store service counter from the stores described below.There are various “sell by” dates on the ground beef being recalled due to different Nebraska Beef production dates.The following chart explains the range of “sell by” dates that customers should check:Fred Meyer May 21-July 5QFC May 21-July 5Kroger stores May 21-July 3 *(*except Kroger stores in Georgia, South Carolina, Alabama, and Knoxville, Tenn. and Kroger’s Mid-Atlantic division, which includes stores in North Carolina, Northeastern Tennessee, Virginia and West Virginia. Kroger stores in Georgia, South Carolina, Alabama and Knoxville, Tenn. are not involved in the reca | | By: Whole Food And More | | |
| | A Beef - Self Harm Pictures | | 2008-06-26 10:25:00 | | I was surfing with Stumbleupon yesterday going through the sites related or tagged with self harm and on several occasions came across blogs that simply put bothered me. The writer of the blog for whatever the reason decided to post pictures of their latest self harm session. Now I do not understand the logic behind showing such images but I do know that:
A) People who are in their own battles may find the pictures triggering which makes the war that much harder
B) The stigma surrounding self harm is that people do it to to gain attention which is not true in the majority of cases but posting images is really not helping the stigma to go away or to be decreased.
C) The actual injury from self harm is the result of a very negative coping mechanism but has little importance in the overall picture. If you want to talk about self harm then discuss what led to the result and ways to prevent it from happening again.
The majority of the sites that I found the person usually says someth | | By: UNTREATABLE' S BLOG - Borderline Personality Self | | |
| | | Beef Steak / Bistik Daging | | 2008-06-24 22:30:00 | | INGREDIENTS:500 g. Beef, cut into pieces 3/4 cm wide1/4 teaspoon. Pepper2-3 tablespoon. MargarineSauce100 cc. Stock Beef2 1/4, Cloves1 tablespoon, Nutmeg, bruised1-2 teaspoons, Tomato sauce & Sweet soy saucePREPARATION:Tenderize beef by laying the pieces on a flat surface and pounding with the back of the knife.Rub beef with pepper, nutmeg and salt.Serve beef with carrots, French beans, potatoes and sauce.Heat margarine in a pan and fry beef until golden brown.Remove from the pan and set aside.Methode Sauce : Pour stock into the pan with the margarine from frying beef. Add the other sauce ingredients and simmer over low heat. | | By: Recipes Indonesian Food | | |
| | Indonesian Beef Curry / Rendang Padang | | 2008-06-18 06:34:54 | | INGREDIENTS:1 T Vegetable oil2 Cloves garlic1 t Turmeric1/2 t Ginger Sliced thinly1 t Salt, or to taste1 1/2 c Coconut milk 1 Salam leaf3 Lemon grass leaves450 g Top round or lean beefPREPARATION:Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Sautelightly.Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.Add salt and chillies and mix wellPour coconut milk over meat and add salam leaf. Cover and cook over lowheat until almost dry. | | By: Recipes Indonesian Food | | |
| | Where’s the beef? | | 2008-06-10 13:59:27 | | One of my favourite dishes is American-style Beef Stroganoff. I much prefer it to the European version which tends to have some tomato base and cornichons included. The American version is velvety and robust with a profound beef flavour. Upon first experimenting with this dish, I found that most recipes included canned [...] | | By: The Humble Housewife | | |
| | Beef and Noodles in Lemon Sauce recipe | | 2008-06-08 23:21:00 | | Servings: 41 cup fine egg noodles2 tablespoons butter or margarine3/4 cup onions, diced1 1/2 pounds leanest ground beef1 pound mushrooms, sliced3/4 cup water2 egg yolks3 tablespoons fresh lemon juice2 tablespoons sherryPut the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 gExchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat MeatSource: The Diabetic Newsletter | | By: ALL COOKING | | |
| | Serundeng Slice Beef / Serundeng Daging | | 2008-06-07 22:11:25 | | OVERVIEW:Serundeng is a mixture beef of grated coconut, peanuts, onions and spices. It is usually sprinkled over your rice to enhance the flavour and texture. Place in a small bowl on your table, so diners can help themselves. It will keep in a airtight jar for a considerable time.INGREDIENTS:250 gr. grated Coconut2 cloves Garlic2 tablespoons Brown Sugar100 cc Tamarind extract4 Shallots1 stalk Lemongrass (bruised)150 gr. Peanuts (unsalted)2 tablespoons peanut oilSpice's :1 teaspoon Trassi (toasted)1 teaspoon ground Cumin2 teaspoons ground Coriander½ teaspoon ground TurmericPREPARATION:1. Make Shallots and garlic into paste using a pestle & mortar or food processor.2. Heat oil in wok or frying pan.3. Mix all ingredients and slowly fry over low heat, stirring continuously, until golden brown.4. If the mix is still to wet after getting the right colour, slowly dry on a baking tray in a low oven. remove Lemongrass.5. Leave to cool and store in airtight jar. | | By: Recipes Indonesian Food | | |
| | | Seven things to do with salt beef. | | 2008-05-29 14:30:00 | | May 30 ...This day in 1808 was the birthday of Caroline Chisholm, an English gentlewoman who arrived in Sydney, Australia with her husband and children in 1838. She was horrified at the conditions of many of the migrants – particularly the women – and immediately set about addressing the problems. She set up many projects and became famous as ‘the emigrants friend’, meeting every migrant ship and making sure that the single women were safely accommodated and assisted to find work (or husbands, which is the same thing, really). Caroline wrote several tracts to advise potential migrants, and in one of them she discussed the trials and tribulations of ‘bush cookery’. Early settlers were lured to Australia with the phrase “Meat three times a day” – and the meat was usually salt beef (‘corned beef’). Caroline described how to meet the challenge of preparing the same meat every night of the week – and keeping the husband happy. "The great art of bush-cookery con | | By: The Old Foodie | | |
| | Beyonce Got Beef With Diddy? | | 2008-05-27 09:42:01 | | New wife Beyoncé has beef with hip-hop mogul P. Diddy for taking her husband Jay-Z partying in Cannes this past weekend.
According to The Mirror, Diddy kept taking the 99 Problems rapper away from his significant other to enjoy the music at the VIP Room nightclub on Friday night.
An insider says, “Beyoncé’s usually so mild-mannered but [...] | | By: The.DERRTY Truth | | |
| | Beef Teriyaki Skewers | | 2008-05-23 20:03:24 | | Glad to be back home blogging once again out the week long training out field. Today I will show you how to be another simple recipe great for all BBQ or grill outing which you can prepare for family fun.You will need:- 1/2 cup soy sauce- 3 tablespoon of XO- 2 tablespoon minced garlic- 2 tablespoon minced fresh ginger- 1/4 cup minced green onions- 2 tablespoon vegetable oil- 450 gram of beef cut into 1 inch cubes- 450 gram of fresh pineapple cut into 1 inch chunks- 2 green pepper cut into 1 inch slices- A pack of satay sticksHow to prepare:- In a big mixing bowl, mix the soy sauce, XO, minced garlic, fresh ginger, minced green onions and vegetable oil- Add in the beef cubes into the mixture and let it sit for 15 minutes- Remove the beef cubes and poke into the satay stick 3 beef cubes, 3 pineapple chunks and 3 green pepper slices in the following order, beef-pineapple-green pepper- Prepare a grill/BBQ at high direct heat and grill the prepared skewers till beef is 80% cooked- Serve imm | | By: Cooking Husband's Recipes | | |
| | Where is the beef? | | 2008-05-22 16:05:00 | | Un accord de libre-échange entre la Corée du Sud et les États-Unis pourrait sombrer à cause de la vache folle et de toute l'assiette que font les Coréens et les Américains contre l'accord risque crée une indigestion. Une chaîne médiatique coréenne va même jusqu'à dire que 94% des Coréens ont une diposition génétique les rendant plus faible face à la maladie de la vache folle. Tout cela malgré que seulement 1 vache sur 35 millions ont la maladie de la vache folle. | | By: Vincent Geloso: 100% libéralisé | | |
| | A Basic Swedish Beef Stew | | 2008-05-21 04:02:19 | | I have not been able to update my blog because I have been on the wing for 14 days. I arrived home yesterday afternoon but I was too tired to write a post. The dinner was already waiting in the...
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| | By: My Recipes | | |
| | Grass-Fed Beef is Better-Fed, Better for You, Better for the Planet | | 2008-05-21 00:09:00 | | Grass is the natural food for cattle – not grain, which is difficult for cattle to digest and can necessitate the use of antibiotics. The introduction of even a little grain into the cattle's diet diminishes the quality of the beef, reducing both health benefits and the real beef flavor. Most beef in most supermarkets and butchers comes from gigantic industrialized meat processors, who are more concerned with their bottom line than with raising healthy cattle in humane ways. They pack cattle into feedlots where the animals are fed grain laced with antibiotics, hormones and steroids so that they grow bigger faster and can withstand the cramped, inhumane environment. Even some so-called "grass-fed" brands can be "finished" on grain to produce rapid weight gain before market.For the best health of humans and cows the cattle should be born, raised, and finished on a ranch, where they graze rotationally in open pastures on the tips of tall grass. Strangely enough, this sustainable approa | | By: Whole Food And More | | |
| | Where's the Beef? Mystery Grows Surrounding Whereabouts of Adam Gadahn | | 2008-05-18 17:32:00 | | This afternoon, Al-Qaida's As-Sahab Media Foundation has released the second audio recording of Usama Bin Laden in the space of only three days--this time, openly addressed "to the Islamic nation." But, perhaps what is most interesting about Bin Laden's latest set of audio recordings is not what they contain--but rather, what they inexplicably lack: the English-language subtitles and matching transcript that have, until recently, been a customary feature of professional-quality As-Sahab videos. An...(read more) | | By: An American Warning | | |
| | Beef | | 2008-05-11 03:05:15 | | Ed Piskor has collaborated with Harvey Pekar on American Splendor. He and Mr. Pekar are currently wrapping up a graphic novel called "MACEDONIA" for Random House.
| | By: Mellart | | |
| | Sweet Beef | | 2008-05-10 11:08:19 | | Today I going to try something rather different which I believe many will be surprise. I am going to show you how to do fried sweet beef. Yup you heard it right friend "SWEET" beef!You will need:- 750gram of beef chuck- 2 cups water- 1 tablespoon of tamarind- 1 tablespoon of sugar- 1 tablespoon of salt- 2 cloves of garlic minced- 2 tablespoon of coriander- ¼ cup of 0live 0ilHow to prepare:- Place the beef chucks in a large pot filled with water till it cover the beef- Cook the beef until it’s tender with medium fire- Remove the beef chucks and pound the beef chucks tenderize and flatten it. Keep the water in the pot- Mix tamarind, sugar, salt, garlic and coriander with some water.- Put the mixture into the pot and stir- Put the beef chucks into the pot and boil it again until the sauce becomes thickened- Heat the olive oil in a frying pan and fry the beef chucks over medium heat for approximately 5 minutes- Serve with chili sauce | | By: Cooking Husband's Recipes | | |
| | SI's Mike Lombardi: Time For Broncos To Beef Up O-Line | | 2008-04-25 14:47:31 | |
Mike Lombardi's SI Article
Mike Lombardi is a longtime NFL personnel man who most recently worked for the Broncos for about a year. I'm not sure what the circumstances surrounding his departure were, but he now writes for SI.com, and he's got a surprisingly nice writing style for a football man. Imagine Shannon Sharpe as a graduate of Syracuse University's broadcast journalism program.
I'm posting this, because he makes the point that if he ran the Broncos, he'd be looking to inject more size into the offensive line, and I fundamentally agree with his thinking. I'm kind of a QBs/WRs guy when it comes to where my real knowledge lies, but I've been doing a lof of posting about offensive line play on here. In this case, I'm going to talk about defense in order to explain my position.
Most of us know the basic difference between a 4-3 and a 3-4 defense, but for those who may not, a 4-3 defense (or 40 front as it's sometimes called) features 4 defensive linem | | By: Mile High Report | | |
| | Beef Enchiladas in Green Sauce | | 2008-04-18 10:15:00 | | This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!Beef Enchiladas in Green SauceIngredients1 recipe of green sauce (at room temperature)2 1/2 cups extra sharp cheddar cheese, grated scant 1 cup Malvarosa, finely grated1 teaspoon olive oil1/2 cup onion, finely chopped12 oz ground beef1-2 teaspoons flour1 rounded tablespoon fresh cilantro, chopped 12 (6-inch) corn tortillas1/2 cup sour creamInstructionsCombine cheeses in a bowl. Preheat oven to 375 degrees.Heat oil. Saute onions on medium for 2 minutes. Add beef and cook until it turns brown, stirring often. Season lightly. Add 1 teaspoon flour and stir. If the mixture is still wet add another teaspoon of flour. Remove from heat and add cilantro.Heat a pan with non-stick spray and heat the corn tortillas lightly on both sides so that they are soft. Set aside.Place 1 tablespo | | By: FoodMayhem | | |
| | Beef Pot Roast With Tomato and Pearl Onions (pressure cooker) | | 2008-04-14 08:26:03 | | Serves 2-32 tablespoons (30 ml) olive oil1.5 lb (700 g) pot roast such as chuck1 medium onion, chopped3 tablespoons (45 ml) vinegar1 can tomato paste1 1/2 cups (375 ml) water 16-24 very small pearl onions, peeled1 clove garlic, unpeeledA potpourri bag of 2 bay leaves, 8 allspice and1 teaspoon (5 ml) cumin seed1/4 teaspoon (1 ml) sugarSalt and pepper, to taste Directions:Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. | | By: cookbook n recipes | | |
| | Easy Beef Pot Roast (pressure cooker) | | 2008-04-14 08:19:43 | | Serves 2-33 tablespoons (45 ml) canola oil1.5 lb (700 g) pot roastSalt and pepper 1 onion, chopped1 bay leaf1 1/2 cups (375 ml) water or beef stock Directions:Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes. | | By: cookbook n recipes | | |
| | Sweet-Sour Beef Spareribs (Pressure Cooker) | | 2008-04-14 08:17:03 | | Serves 43 tablespoons (45 ml) vegetable oil3 lb (1.4 kg) lean short spareribs cut into serving pieces Sweet-Sour Sauce3 tablespoons (45 ml) soy sauce2 tablespoons (30 ml) brown sugar3 tablespoons (45 ml) honey3 cloves garlic, minced1/4 cup (60 ml) ketchup 2 tablespoons (30 ml) onion, minced2 tablespoons (30 ml) apricot marmalade2 tablespoons (30 ml) cider vinegar2 tablespoons (30 ml) dry sherry1 teaspoon (5 ml) hot pepper sauce, or to tasteDirections:In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, then stir in the sauce.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs. | | By: cookbook n recipes | | |
| | U.S., S. Korea resume beef import talks; to meet again Mon. | | 2008-04-11 18:15:54 | | SAN FRANCISCO (MarketWatch) — The United States and South Korea held a round of talks Friday during which the U.S. side requested further easing of restrictions on import of beef, the Korean Ministry for Food, Agriculture, Forestry and Fisheries said. During the meeting, the U.S. delegation stressed that the United States follow the World Organization [...] | | By: Forex Bull | | |
| | Base Be Sampi (Spice Paste For Beef) | | 2008-03-17 20:17:00 | | Base Be Sampi(Spice Paste For Beef)Ingredients :250 gr large red chili, seeded and peeled 40 gr bird's eye chili, finely sliced 50 gr garlic, peeled and chopped 200 gr shallot, peeled and chopped 50 gr ginger, peeled and chopped 150 gr laos, peeled and chopped 2½ tbsp black pepper corn crushed 2½ tbsp coriander seed crushed 100 gr candlenut 40 gr palm sugar, chopped 150 ml coconut oil 250 ml water 3 salam leaf ¾ tbsp salt Directions :Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color. Set aside and cool. | | By: Nusantara Recipe | | |
| | | Indian-style Beef Patties | | 2008-03-09 19:01:00 | | I was trying to figure out what to do with the left-over meat mixture from the Goan Chilly Fries I made yesterday. I decided to fill it into a dough from a Jamaican Beef Patty recipe, and have an Indian-style alternative. It was pretty good. Lon said he likes the regular Jamaican Beef Patties more but still managed to eat three of these. | | By: FoodMayhem | | |
| | Mushroom Beef Tenderloin | | 2008-02-18 04:59:14 | | 600 g beef tenderloinsaltpepper2 Tbsp soy sauce500 g button mushrooms70 g thick mushroom soup powder20 g butter2 large cloves garlic1 large onion1 - 2 Tbsp oilFlatten meat with the mallet, then rub it with salt and pepper. Dice garlic, sprinkle meat with it pour in soy sauce and marinate covered overnight.Heat oil in a pan and fry the meat about 2 minutes on both sides. Remove from pan, (try to leave garlic pieces in a pan) and add diced onion, cook until soft, then add sliced mushrooms. After 2 minutes add soup powder and continue to cook, stirring often. When mushrooms get soft, add butter and cook for another minute, then remove from heat.Spread mushrooms over the bottom of a baking pan place beef and the juice that poured out of it while you were cooking mushrooms on top and bake in a preheated oven on 180°C 30-45 minutes (you'll have to check if the meat is cooked enough for you).
| | By: Palachinka | | |
| | ramen rating: dr noodle beef tomato | | 2008-02-14 23:45:42 | |
For the uninitiated, Dr. Noodle is a Taiwanese brand of healthy “steam” ramen noodles, with exotic flavors such as shiitake spinach and this beef tomato.
Like the previously reviewed Dr Noodle shiitake spinach, I have to admit that these beef tomato noodles aren’t bad. Again, this is more of a flat Chinese-style instant noodle than Japanese ramen, but they have a nice, chewy texture. You would think that “steam” noodles would be relatively bland compared to the usually-fried instant ramen, but they actual have a decent flavor and soak up the soup nicely. And for those die hard fans of Maruchan’s Tomato Ramen, this just might your ticket to tomato ramen nirvana! I’ve never had the pleasure of having the Maruchan version, but the Dr Noodle beef tomato soup is exactly as it’s described: the beef stock is light (imagine a light chicken soup, but…err…with beef instead) with a strong tomato aroma and flavor. It’s a surprisi | | By: ramen ramen ramen | | |
| | Where's the Beef? | | 2008-02-04 13:46:09 | | by Buzzed Beef WHERE'S THE......BUZZEDBEEF? Greetings Bears! After a self-imposed hiatus, BuzzedBeef is back to bore you with more of my fitness saga: cardio, weights, diet, cardio, weights, diet, cardio.......actually, I'm very excited about some recent changes and developments and... | | By: Bear Bones | | |
| | Dried Beef With Thai Sticky Rice Recipe | | 2008-02-01 10:58:00 | | Dried Beef With Thai Sticky Rice Recipe : Ingredients3/4 lb Top sirloin beefcut into thin strips1 Teaspoon minced garlic1.5 Tablespoons Thai soy sauce1.5 Teaspoon sugar1 Teaspoon ground black pepper1 Cup vegetable oil1 tablespoon of whitesesame seed (optional)Thai sticky rice: 1 Cup Thai sticky rice (also known as 'sweet rice') soak in3 cups water about 2 hours Directions : Dried BeefMarinate beef with minced garlic,soy sauce, sugar and black pepper for 20 minutes.In preheated oven at 170 degrees, dry the marinated beef for 2 hours (turning the beef a couple times to make sure it dry evenly on both sides) Even better if dry out in the outside sun.Heat vegetable oil over medium-high heat, deep fry the dried beef for 3-5 minutes.Pat dry with paper towel and serve with sticky rice and Thai chill sauce
FOR RICE: Drained water, bring to steam, uncovered. Cook rice for 7 mintures and thoughly turning the rice up side down for it to cook from steam, keep turning til all side of rice are | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Thai Red Beef Curry Recipe | | 2008-02-01 09:58:00 | | Thai Red Beef Curry Recipe Thai Beef for Serves 4. Ingredients:500g lean beef strips1 tbsp thai red curry paste1 tbsp fish sauce 300ml canned coconut milk2 tbsp vegetable oil1 tbsp Brown sugar 1 tsp crushed garlic1/2 red capsicum (large mild pepper)80g button mushrooms80g spinach4 tbsp chopped basil
Directions:Mix the beef strips with oil and garlic. Heat wok on high. Stir-fry the beef strips in batches 1 minute, removing each batch when cooked.Before returning beef strips to wok, add capsicum (sliced) and sliced mushrooms with a sprinkling of water. Stir for 2 minutes.Return beef strips. Add curry paste, fish sauce, coconut milk, brown sugar, chopped spinach and chopped basil. Toss to heat through. Then serve with boiled rice and fresh basil leaves.Source: recipes.epicurean.com Tag: Thai Red Beef Curry Recipe Beef Recipe Beef Curry Thai food menu
| | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Thai Beef Salad | | 2008-02-01 09:56:00 | | Thai Beef Salad Thai Food Recipes : for 4 to 6 servings Ingredients2 green onions, chopped1 lemon grass, cut into 1 inch pieces1 cup chopped fresh cilantro1 cup chopped fresh mint leaves1 cup lime juice1/3 cup fish sauce1 tablespoon sweet chili sauce1/2 cup white sugar1 1/2 pounds (1 inch thick) steak fillet1 head leaf lettuce - rinsed, dried and torn into bite-size pieces1/2 English cucumber, diced1 pint cherry tomatoes
DirectionsIn a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Thai Beef Noodle Salad | | 2008-02-01 09:55:00 | | Thai Food Recipes Ingredients1/2 cup reduced sodium soy sauce1/2 cup rice wine vinegar3 tablespoons orange juice3 tablespoons canola oil1 tablespoon sesame oil2 garlic cloves, minced2 teaspoons ground ginger1 teaspoon peanut butter3/4 teaspoon salt1/2 teaspoon cayenne pepper12 ounces spaghetti, uncooked1 cup broccoli florets1 cup snow peas1 cup red peppers, julienned1 cup zucchini, julienned1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steaks, cooked and cut into thin strips 2 tablespoons sesame seeds (optional)DirectionsFor dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, sprinkle with sesame seeds, if desired. Source : recipezaar.com Tag : Thai Beef Noodle Salad Salad Recipes Thai Food
| | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Dry Beef Curry With Peanut and Lime (Nua Pad Prik) | | 2008-02-01 09:48:00 | | Thai Food Recipes : Beef Curry With Peanut and Lime: 6 servings 2 lbs stewing beef, finely chopped14 ounces coconut milk1 1/4 cups beef stockred curry paste2 tablespoons coriander seeds1 teaspoon cumin seeds6 green cardamom pods, seeds only1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon ground cinnamon4 teaspoons paprika1 orange, zest of, mandarin finely chopped4-5 small red chilies, seeded and finely chopped5 teaspoons sugar1/2 teaspoon salt1 stalk lemon grass, 4 in long, shredded
3 garlic cloves, crushed3/4 inch galangal or fresh ginger, peeled and finely chopped4 red shallots, finely chopped or 1 medium red onion, finely chopped1 piece shrimp paste, 3/4 in square2 ounces fresh cilantro, chopped2 limes, juice1/2 lime, juice2 tablespoons vegetable oil2 tablespoons chunky peanut butter1 lime, sliced to garnish1 large red chili, sliced to garnish1 bunch fresh cilantro, shredded, to garnish Place the meat in the freezer for 30-40 minutes until firm. Slice the | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Main Course Recipes : Orange-Scented Beef Stirfry | | 2008-01-28 08:58:00 | | 4 servings, 1 1/4 cups eachIngredients :1/2 cup reduced-sodium chicken broth, divided1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce2 tablespoons orange marmalade1 tablespoon oyster-flavored sauce1 tablespoon rice vinegar1 1/2-2 teaspoons chile-garlic sauce4 teaspoons canola oil, divided12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips1 tablespoon minced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets (about 4 cups)1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fr | | By: Cooking is Easy | | |
| | Shepherds Pie Recipe: Ground Beef Shepherds Pie Recipe | | 2008-01-22 07:27:00 | | Photo from WikipediaShepherds Pie Recipe: Ground Beef Shepherds Pie Recipe by Brandy SummersA hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.5 medium potatoes, peeled and chopped1 pound ground beef6 slices American cheese1 (10.75oz.) can condensed golden mushroom soup3 teaspoons butter (optional)DirectionsPreheat oven to 375 degrees.Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.Bake for 20 to 25 minutes, or until the top is golden brown.=> Shepards Pie | | By: The Food Expert | | |
| | Beef Tips recipe | | 2008-01-16 20:26:00 | | 1 (3 to 4 pound) inside round or roastOil (enough to cover bottom of pan)1 medium sliced onion1 cup flour1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic powder1 teaspoon seasoned saltWater (enough to cover meat)Cube the beef into bite size pieces. Season to taste. Roll in flour and brown in hot oil. Drain oil and cover with water. Put into roaster and cook until tender.Make a flour paste (or mix 2 packages of brown gravy mix) and pour into boiling broth. Stir well to prevent lumping. Top with hot noodles and serve.Source: Bobbie's Cafe, Skiatook, Oklahoma | | By: ALL COOKING | | |
| | Recipe for Thai Beef Salad | | 2008-01-16 15:19:47 | | I got to know a Thai girl who has lived here for 5 years. She invited us to her house which is 15 minutes away from our place. She cooked 3 dishes of Thai food for our lunch on that day. They’re fresh spring rolls (for an appetizer), Som Tum and also Thai beef Salad. [...] | | By: Thailand Musings | | |
| | Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad , Cheese Buttermilk Biscuits | | 2008-01-15 21:03:00 | | Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs celery, chopped2 carrots, shredded6 small new potatoes, cubed2 sprigs fresh thyme1 cup dry red wine2 cups beef broth1/2 cup cold water1/4 cup cornstarchSalt and pepperIn a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth and salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. Feel free to use a crock pot or other slow cooker for this recipe. We sometimes put a dash of hot sauce into the stew immediately before serving to spice things up a bit.Tips : Use low fat beef broth. Cheese Buttermilk BiscuitsIngredients :2 cups flour2 tsp. baking powder1/2 tsp. baking soda3/4 cup milk1/4 cup vegetable oil1/2 cup cheddar cheese, gratedSift flour, baking powder and baking soda. Add milk, oil and cheese and stir well. Knead dough with some extra flour on a smooth surface, roll out with rolling pin. Cut dough with a cookie cutter or top of a glass. Place on ungreased cookie sheet and bake at 425 degrees for 12 - 15 minutes or until golden brown.Tips : Use low fat milk a | | By: Cooking is Easy | | |
| | 50 Cent And DJ Green Lantern Squash Beef | | 2008-01-11 10:45:41 | | The latest video over at ThisIs50.com has the G-Unit mainman with DJ Green Lantern after squashing their beef over that issue of the deejay being labeled a snitch and a traitor for his apparent phone conversation with rival Jadakiss. Also making an a | | By: Rapdirt.com - Rap Music News | | |
| | Corned Beef and Cabbage – as Irish as Green Budweiser, Killian’s Red and Lucky Charms | | 2008-01-09 05:54:00 | | As an Irish national holiday for many years, St. Patrick’s Day is now celebrated throughout the world. Celebrations usually include obligatory green garb, free-flowing Guinness and – outside of Ireland - plenty of corned beef and cabbage, which holds the dubious distinction of being the main course of choice on this day of revelry. It occupies this place of honour due to its obvious Irish roots, but exactly how far back do these roots go? Not as far as your average Bennigan’s guest would suspect! No one disputes the popularity of cabbage. Cabbage is a cheap vegetable that was widely used when Ireland was not as economically prosperous as it is today. Yet, it is an extremely versatile vegetable, and remains popular and relevant even in the rapidly evolving cuisine of today’s “Celtic Tiger” Ireland. Traditionally cabbage is served with bacon. To the Irish, bacon refers to a boiled ham joint rather than to the smoked and fatty strips of pork belly that North Americans would commonly use in B.L.T. sandwiches. Ham as the Irish know it is very different from ham commonly consumed in America or Canada. When purchased, it is either cured - often referred to as “pale” or “green” - or smoked, but in both cases it needs to be cooked before serving. Cabbage and Bacon is Ireland’s true national dish. So why the confusion, and how did corned beef enter the equation? During the troubled nineteenth century it is estimated that Ireland lost more than half its population to emigration and to the devastating potato famine. Most of these emigrants travelled to the United States and ultimately New York City. Once in Manhattan, they could not find the bacon with which they were familiar, but were instead introduced to corned beef by their Jewish neighbours. At the time, corned beef was substantially cheaper than other meats, an overriding consideration in those days. Thus, instead of being related to its Jewish forefathers, corned beef and cabbag | | By: The Humble Housewife | | |
| | Beef with Asparagus. | | 2008-01-09 03:54:51 | | • 1/4 lb Round steak, sliced• 1 tb Soya sauce• 1 tb Wine• Salt• 1 sm Onion, sliced• 1/2 lb Asparagus, sliced on the diagonal• 1 Celery stalk, sliced on the diagonal• 3 tb Water• 3 tb Oil1. Slice beef. Marinate in soya sauce, wine, and salt. Slice other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion for about 3 minutes. Remove to platter. Add asparagus to wok plus 3 tablespoons water. Stir, cover wok. Cook 3 minutes, lifting cover once or twice to stir asparagus. Add celery. Cook two more minutes with wok covered. Lift cover once to stir ingredients. Add beef back into wok. Mix everything together well. Serve (4 servings)NOTE: A corn starch gravy may be added to the above recipe if desired. Chicken or pork can be used in place of beef, they can be retained in wok while asparagus and celery are cooking in it. It is suggested that the asparagus be cut diagonally as it requires a fair amount of cooking time. | | By: cookbook n recipes | | |
| | Appetizer Recipes : Beef Stuffed With Cream Cheese | | 2008-01-07 00:58:00 | | Ingredients :One half pound thin sliced roast beef8 oz. cream cheese, softened1 clove garlic, minced1 Tbsp. lemon juiceOne half tsp. seasoned salt1 Tbsp. prepared horseradishCombine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.Tips : Use lean roast beef and light cream cheese. | | By: Cooking is Easy | | |
| | Barbecue Beef Cups | | 2007-12-31 06:38:00 | | 3/4 pound ground beef 1/2 cup barbecue sauce 1 tablespoon brown sugar One 16.3-ounce can refrigerated biscuits 3/4 cup shredded cheddar cheesePreheat the oven to 400º. In a skillet, brown the beef over medium heat; drain off excess fat. Remove from the heat and stir in the barbecue sauce and brown sugar. Grease a 6-cup jumbo muffin pan and place a piece of biscuit dough in each cup, stretching the dough up the sides. Divide the beef mixture among the biscuit cups, sprinkle each with cheese and bake until golden, 10 to 12 minutes. | | By: Ethnic Indian Dishes recipes and Preparation video | | |
| | Main Course Recipes : Beef Tenderloin with Mushroom Wine Sauce | | 2007-12-29 12:00:00 | | Ingredients :1/4 cup butter2 Tbsp. flour3 cloves garlic, minced2 cups beef broth2 cups fresh mushrooms, sliced1/3 cups shallots, minced1/2 tsp. dry mustard3/4 cup dry red wineSalt and pepper to taste2 3-pound beef tenderloin filletsMelt butter in a large saucepan, add flour and garlic and stir until browned. Add beef broth, mushrooms, shallots, dry mustard, dry red wine and salt and pepper, allow to simmer for 10-15 minutes. Place tenderloins in broth and simmer an additional 20 minutes or until beef is cooked to your taste. Serve over rice or with potatoes and baste with broth.Tips : Use the leanest cuts of beef you can find. | | By: Cooking is Easy | | |
| | Thai Braised Beef Soup Recipe (Neua Tun) | | 2007-12-25 11:19:00 | |
Serve with steamed jasmine rice (recipe on our site), boiled rice noodles or crusty french bread and a green salad.
Ingredients
500 grams beef shank (about 1 lb.)
1 celery, cut into lengths about 1" long
2 lettuce plants, 300 grams bean sprouts
1 tbsp coarsely chopped fresh coriander, about 1/2" length
1 piece galangal, about 1/2" length
1 crushed coriander root (or substitute with the top leafy part)
1 stick cinnamon, about 1" long
1 tbsp fried garlic
1 bay leaf
1/2 tsp white pepper (Rocket brand recommended)
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbsp light soy sauce (Thin soy sauce, Dragonfly or Healthy Boy brand)
1 tbsp dark soy sauce (Black thick soy sauce, Healthy Boy brand)
10 cups water
Preparation
Wash the beef, cut into 1" cubes. Put all the spices and seasonings into a pot. Follow with beef and water. Bring to a boil over medium heat, then reduce the heat. Cover and simmer for 50 minutes until the beef is tender. Blanch the bean sprouts and arrange in a serving dish together with sliced fresh lettuce.
Spoon the braised beef and soup over. Sprinkle chopped coriander, celery, fried garlic and pepper on top. Serve hot with steamed rice or cooked noodles.
Serves 4.
Source : templeofthai.com
| | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Orange Beef | | 2007-12-20 20:18:58 | | 1/2 Lb. Top round steak2 Tb Sherry2 Tb Cornstarch2 Egg whites6 Tb Peanut oilSAUCE:1 1/2 cups Beef stock2 Tb Light soy sauce1 Ts Sugar1 1/2 Tb Cornstarch1 Ts Red wine vinegar5 Dried red chile peppers, broken into pieces8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to tasteWhisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce.Serve at once with steamed white rice. | | By: cookbook n recipes | | |
| | Hoisin Beef & Scallion Rolls | | 2007-12-20 20:10:28 | | 1 whole flank steak1/2 cup soy sauce3 cloves garlic1/2 cup ginger −−chopped, freshdash black pepper1/2 cup hoisin sauce1 bunch scallionsIn a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very think on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve. | | By: cookbook n recipes | | |
| | Hunan Beef | | 2007-12-20 19:41:55 | | 2 cups broccoli florets2 tablespoons cooking oil2 teaspoons minced garlic4 small dried red chilies1 teaspoon cornstarch dissolved in 2 teaspoons waterMarinade:2 tablespoons soy sauce2 teaspoons cornstarch1 tablespoon Chinese rice wine or dry sherry3/4 pound flank steak, thinly sliced across the grainSauce:3 tablespoons Chinese black vinegar or balsamic vinegar1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 teaspoons sugar2 teaspoons chili garlic sauce1 teaspoon sesame oil1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Letstand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place broccoli in a large pot with 1 inch of boiling water. Boil untiltender−crisp, 2 to 3 minutes; drain.4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Addgarlic and chilies and cook, stirring, until fragrant, about 10 seconds. Addbeef and stir−fry until no longer pink, 1 1/2 to 2 minutes.5. Add broccoli and sauce to wok; bring to a b | | By: cookbook n recipes | | |
| | Daging Sei Masak Merah (Sei Beef Masak Merah) | | 2007-11-26 06:33:00 | | Daging Sei Masak Merah (Sei Beef Masak Merah)
From : East Nusa Tenggara
Ingredient:
10 Red chillies5 Shallots4 cloves garlic2 tomato, chopped1 tsp dried shrimpe paste400 gr Sei Beef2 Sp lime juice3 Sp oil5 shallots, peeled & sliced5 cloves garlic, peeled & sliced3 cm galangal, bruished5 red chilles, sliced4 sp sweet soy sauceSalt
Directions:
Grind with a mortar & [...] | | By: Indonesia First | | |
| | Hunan Beef. | | 2007-11-25 11:09:36 | | 12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard−cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veinsfrom shrimp. Cut down back of shrimp with sharp knife. Gently pressshrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place oneshrimp, cut side down, on each bread piece. Gently press shrimp toadhere to bread. Brush or rub small amount of egg mixture over eachshrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoonchopped onion on each shrimp.5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot | | By: cookbook n recipes | | |
| | | Taiwan Beef Noodle (Malacca Trip 11-12th Nov 2007) | | 2007-11-11 01:23:00 | | Had our lunch Taiwan Mee (Noodle), this stall located along Jalan Gajah Berang.Location : N2°12.571 E102°14.557 I believe it's because of you can't easily taste the Taiwanese noodle over here, that's why the stall was so crowded during lunch time.The soup is hot and spicy! For those who love spicy, worth trying. Special type of noodle, won't have else where. Fried beef was good!Around the shop is hot during noon time.Prices are reasonable.
| | By: My Trips | | |
| | | | Beef patties recalled | | 2007-09-26 13:05:01 | | Another recall.This time its frozen beef patties that were distributed in the Northeast by Topps Meat Company.So far several individuals have been hospitalized as a result of eating the E. coli bacteria-contaminated patties. These people experienced intense stomach cramping and bloody diarrhea. In older adults or those with a compromised immune system, illness caused by E. coli can be fatal. A total of 351,882 pounds of beef produced on June 22, July 12 or July 23, packaged with the number "Est. 9748" inside the USDA inspection mark were possibly affected.You can read more about the recall here. | | By: Sue's Healthy News Blog | | |
| | On Corned Beef. | | 2007-09-24 21:45:00 | | September 25th ... Alice Cunningham Fletcher (1838 – 1923) was an anthropologist and passionate advocate for the American Indian. In an age when women were not expected to stray too far from house and home, she spent years in the field, living with Indian tribes and documenting their culture. On this day in 1881 she was “Camping with the Sioux”, and according to her diary she “Breakfasted on corn beef and coffee.” We all all know what it was that Alice had for breakfast. She had meat that had been previously salted (or “pickled”). So why not call it salted beef, or pickled beef? Why “corned”? “Corn” is a problem word, one of the words that helps divide America (where it means maize) and England (where it used to mean grain, particularly wheat). “Corn” is also trite entertainment that appeals to unsophisticated folks (presumably meaning the sort of folk that live in the country and grow corn), or any of us when we are in an unsophisticated mood. None of these explanations bring us any closer to understanding “corned” beef however. The OED gives a long explanation of the word “corn” which essentially determine that it means a small particle – a “grain” in other words (but not the sort of grain grown as a crop and sometimes called wheat, or is it corn? ….) So we can have corns or grains of salt, for example. Of course, the surface of meat (or fish) preserved with salt can also look “powdered”, which is an alternative name. Salted or pickled beef would be so much easier. In the unlikely event that you want to corn (salt, pickle, powder) your own beef, I give you the instructions of Miss Corson (1885). As is generally accepted, the best reason for corning meat is to have leftovers to make into hash, so I give her recipe for that too. In between the pickling and the hashing, you have to boil it, but I am sure you can work that out for yourselves. How To Pickle Meat.For eighteen pounds of meat, pound to a powder half an ounce of saltpetre and an ounce of brown sugar, and rub the mixture well into the meat; make enough brine to cover the meat, by dissolving in water all the bay salt it will receive; boil it up, and skim it, then cool it, and pour it over the meat in the pickling-tub; for four days take the meat out of the brine every day, rub into it the above quantity of saltpetre and sugar, and replace it in the brine; after four days, turn the meat every day in the brine for ten days; it will then be ready to smoke for eight days, or may remain in the pickle simply as corned meat. Corned-Beef Hash, New-England Style.Remove all cartilage and skin from cold corned beef, but do not take away the fat, and then chop it fine. Chop an equal quantity by measure of cold boiled potatoes; season the beef and potatoes rather highly, put them into a frying-pan containing two heaping tablespoonfuls of butter, and stir the hash until it is quite hot. Then move it to one side of the pan, press it firmly together in an oblong cake, and let the bottom brown. When the bottom is nicely browned, turn the hash out on a hot dish without disturbing its shape, and serve it hot.[Miss Corson's Practical American Cookery and Household Management; 1885] Tomorrow’s Story … Shrimp Cocktails. Quotation for the Day …Salt is white and pure - there is something holy in salt. Nathaniel Hawthorne. | | By: The Old Foodie | | |
| | Beef Broth Recipe with Golden Roll Slices | | 2007-09-13 03:26:00 | | Delicious homemade soup is welcome any time, ladled from a tureen as a heart worming first meal on a cold winter’s evening, or served chilled from a bowl nestling in chipped ice as a refreshing start to a sophisticated summer meal. Good homemade soup is always delicious and far better than any of the commercial versions. If you are holding a dinner party and require a nice new tureen or any other cooking utensil , try our online discount store. The thickness of a soup is a matter of personal choice and as soup is such a versatile dish, it can be easily adjusted to your own preference. When thinned down with milk or cream, a thickish “main meal” soup can be transformed into a perfect light appetiser Ingredients : 1 carrot 1 turnip(small) 1 onion Salt and pepper ½ small cabbage A sprig of parsley 1 clove garlic (optional) 1 oz butter or margarine 1 qt brown stock A few chives Grated nutmeg 6 thin slices of French breadInstructions : Scrub and peel th | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Neua Pad Bai Gaprao (Beef Stir Fried with Holy Basil) เนื้อผัดใบกะเพรา | | 2007-08-29 09:19:00 | | This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. INGREDIENTS :2 tablespoons chopped garlic2 tablespoons chopped shallots2 tablespoons chopped mixed red and green chiles (prik ki nu)1 teaspoon green peppercorns, whole.¼ cup fish sauce2 tablespoons palm sugar1 cup coarsely chopped holy basil leaves (bai gaprao)1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used).1 pound ground or minced beef.DIRECTIONS :Chops the beef with a pair of cleavers, and I can't bear to watch... you can of course use a meat grinder or a food processor.The garlic, shallots, peppers and peppercorns are ground together in a mortar and pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring ou | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Neua Daet Diow (Fried Sun-Dried Beef) เนื้อแดดเดียว | | 2007-08-29 09:17:00 | | INGREDIENTS :1 pound beef1 garlic bulb1 teaspoon curry powder½ teaspoon pepper1 tablespoon oyster sauce1 tablespoon nam pla3 cilantro roots1 tablespoon sugar2 tablespoons whiskey3 tablespoons chili sauceDIRECTIONS :After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce. | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Beef IV - trailer | | 2007-08-15 00:26:00 | | Here's QD3 Entertainment once again adding fuel to the fire of the ever decreasing genre of Rap/Hip-Hop - I'd figure he should do a "positive" documentary on Rap, where it's going and where it's been... I guess not! Let the drama begin!
nfeeds.com | | By: get a bar the best on the west | | |
| | Pantry Beef Casserole | | 2007-08-12 21:48:46 | | I took a trip today to Whole Foods to restock my gluten-free items. I have a bad habit of looking in other people’s carts in Whole Foods to see if they are also buying gluten-free. I always feel compelled to start a conversation about going gluten-free. I never do, but [...] | | By: Gluten Free Mommy | | |
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