- 1 medium onion
- 1/2 lb. beef cubes
- shredded carrot
- 1 cup rice
- 1 1/2 cups water
- Boil beef cubes in water until cooked. Separate beef and water.
- Chop onion, cook in oil until it dies and add shredded carrot and the cooked beef cubes.
- Add the broth until boil, and then add therice, black pepper and salt.
- Cook in medium low heat, until rice is done.
Found this recipe during a ladies get together and have been making it ever since!
2 pounds yellow squash
1 stick butter
1 can cream of chicken soup (or cream of celery)
2 medium carrots, grated
1 medium chopped onion
1 cup sour cream
1 small jar pimento strips
1 package Pepperidge Farm herb stuffing
salt and pepper
Cook sliced squash and chopped onion with salt and pepper until just tender. Brown stuffing in butter. Line a greased baking dish with half the stuffing crumbs. Drain squash. Add coarsely grated carrots, soup, sour cream, and pimento. Spoon this mixture over crumbs. Top with remaining crumbs and bake at 350 degrees for 30 minutes. Serves 8.
I got this recipe from the Turkish Cooking Class with Chef Ayse Koroglu. I loved the class!
1 lb ground lamb or beef, ground again
1 Tbsp tomato paste
1 Tbsp milk
1/2 cup fresh bread crumbs
1 Tbsp butter
salt and ground black pepper
1 onion, chopped fine 3 potatoes
1. Preheat a 375 F. oven. Knead the
2. When thoroughly mixed, take pieces the size of an egg and roll in your wethands to give an oval shape. Make shallow indentations in the center of eachburger. Place in a large ovenproof dish with half of the butter. Cook in theoven for 25 minutes. When cooked, remove from the oven but leave the oven on.
3. Meanwhile, peel and chop the potatoes and boil in plenty of water. Oncecooked, drain and mash.
4. Mix the mashed potato, milk, remaining egg, seasoning, and the remainingbutter together and place in a saucepan. Cover and cook for about 5 minutes.
5. Fill the indentations in the burgers with the potato mixture. Mix the tomatopaste with a little water and pour over the burgers. Place in the oven againfor 25 minutes more. in a bowl with bread crumbs, onion, and tow of the eggs, adding a little water if necessary.
- Combine all ingredients together, and mix well with your hand.
- Shape them
This recipe is my favorite Rendang recipe from James Oesland’s book.
- 2 lb. beef cubes, cut 5-6 cm
- 1 whole nutmeg
- 5 whole cloves
- 6 shallots, chopped
- 3 garlic, chopped
- 2 inches galangal
- 5 candlenuts
- 5 bay leaves
- 5-20 chillies (depending how hot you want it to be), chopped
- 1 1/2 tsp ground turmeric
- 2 inches ginger
- 2 1/2 cups coconut milk
- cinnamon sticks, thinly sliced (or 2 tbsp ground cinnamon)
- 7 lemon leaves (whole)
- 1 tbsp lemon leaves (sliced)
- Clean beef cubes, and put in a pot.
- Put #2 – #11 (except #8) in a blender until soft. Then, mix it with the beef. Fry together until you smell the fragrance of the spices being cooked.
- Add in coconut milk, lemon grass, cinnamon, and lemon leaves, bay leaves, and salt.
- Cook in medium heat until it boils. Then lower heat to medium low. Simmer uncovered. Mix every 15 minutes to prevent sticking. When the liquid evaporates, reduce heat to low and stir every 5 minutes.
- Remove and discard the lemongrass and bay leaves.
- Serve with the shredded lemon leaves.