Ingredients
- Servings: 4
- 1 pound turkey meat, diced
- 2 tablespoons oyster sauce, divided
- 1 (1 inch) piece fresh ginger root, finely chopped, divided
- 2 tablespoons chinese cooking , divided
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (11 ounce) can lychees, drained
- 2 red chile peppers, seeded and sliced into strips
- 1 tablespoon soy sauce, or to taste
- 1 dash ground black pepper
- 1 bunch fresh cilantro, chopped
- 1 bunch green onions, chopped
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 40 mins
- place with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon chinese cooking . marinate 20 minutes.
- heat the oil and garlic in a wok over high heat. when garlic begins to brown, discard marinade from bowl and mix turkey into wok. stir in remaining ginger and . mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. season with pepper, and garnish with cilantro and green onions to serve.
Ingredients
- Servings: 1
- 8 pounds beef brisket
- 20 cloves garlic
- 2 bunches cilantro
- 1 1/4 cups red vinegar
- 3 onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1 large heat-resistant nylon oven bag (such as reynolds® oven bags)
Recipe
Preparation Time: 20 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 20 mins
- trim the excess fat from the brisket. poke a lot of holes all over brisket with a skewer. briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.
- in a blender, combine garlic, cilantro, and vinegar. blend until smooth. pour marinade into resealable bag with the meat. marinate in the refrigerator for 24 hours.
- preheat oven to 300 degrees f (150 degrees c).
- shake flour into largest-size oven cooking bag. place brisket into bag. close bag and pierce as instructed on package. layer the onions on top of the brisket, inside of the bag. place on baking pan in the center of the oven.
- bake in preheated oven until tender, about 6 hours. slice thinly across the grain to serve.
Ingredients
- Servings: 6
- 4 pounds lamb shoulder roast
- 3 tablespoons all-purpose flour
- 2 tablespoons oil
- 2 onions, thinly sliced
- 2 teaspoons salt
- 4 medium beets
- 1 cup sour cream
- 1 pound pitted prunes
- 1 teaspoon paprika
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 35 mins
- pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. heat oil in a large dutch oven over medium-high heat. brown meat on all sides. add the sliced onions, cover, and reduce heat to low. cook for about one hour, adding a little water if necessary. turn meat twice during the roasting process.
- place beets in a saucepan with water to cover. bring to a boil over medium heat and cook until beets are tender. drain, reserving liquid. chop beets into cubes and add to the roasting pan. add prunes and beet water, cover, and simmer for 5 minutes.
- remove roast to a platter. mix 1 tablespoon of flour with sour cream. pour into roasting pan and mix well, scraping the sides and bottom. simmer until sauce thickens. season with paprika and taste. adjust seasoning if necessary.
Ingredients
- Servings: 6
- 1 1/2 pounds boneless round steak
- 1 1/2 tablespoons vegetable oil
- 1 onion, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup
- 1 1/2 teaspoons garlic salt
- 1 (4.5 ounce) can mushrooms, drained, liquid reserved
- 1 cup white rice
- 2 cups water
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- cut steak into thin strips. in a large heavy skillet, on high heat, brown meat in oil. add onions. saute until tender.
- blend soup, , liquid from mushrooms, and garlic salt. pour over steak. add mushrooms. reduce heat, cover and simmer for 1 hour or until steak is tender. meanwhile, cook the rice.
- to cook rice: in a saucepan, bring 2 cups of water to a boil. stir in 1 cup of rice. cover and reduce heat to a simmer. simmer for 20 minutes.
Ingredients
- Servings: 4
- 2 (8 ounce) beef top sirloin steaks
- 1/2 cup bread crumbs
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 3 tablespoons chopped raisins
- 1/3 cup freshly shredded parmesan cheese
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- 1 tablespoon chopped fresh oregano
- 1 egg
- 1 tablespoon olive oil
- 1 cup water
- 1 pinch red pepper flakes, or to taste
- 1 bay leaf
- 1 1/2 cups tomato sauce
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 55 mins
- place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. if a piece of meat breaks off, use it to patch a thinner area.
- place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
- season steak with salt and pepper; place half the bread crumb stuffing the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. lightly press the stuffing the meat and roll the steak up into a tight roll, starting from the stuffed end. tie 3 to 4 pieces of kitchen string around the roll to hold it together. trim ends of string. repeat with remaining steak and stuffing.
- heat 1 tablespoon olive oil in a skillet over medium-high heat. pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. pour in water and dissolve pan juices and browned bits of food in the water.
- season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. spread tomato sauce rolls. pan liquid should cover the rolls about halfway up.
- bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. an instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees f (65 degrees c). remove from pan, transfer to a platter, and let them rest for 10 minutes.
- raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. slice the rolls crosswise. serve arranged on a little sauce and drizzle more sauce on top.
Ingredients
- Servings: 6
- 1 1/2 pounds ground beef
- 3/4 cup quick cooking oats
- 1/2 cup chopped onion
- 1/2 cup chopped, peeled apple
- 1/3 cup raisins
- 1/3 cup finely chopped peanuts
- 1/3 cup ketchup
- 1 egg
- 2 1/2 teaspoons curry powder
- 1 1/3 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 375 degrees f (190 degrees c).
- in a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. shape to form six 4x2 inch loaves. place in a large shallow pan.
- bake for about 25 to 30 minutes, or until done.
Ingredients
- Servings: 10
- 1 (12 fluid ounce) can or bottle guava nectar
- 2 teaspoons soy sauce
- 1 teaspoon vinegar
- 8 slices fresh ginger root
- 1/2 teaspoon ground ginger
- 1/4 cup packed brown sugar
- 5 pounds lamb roast
Recipe
- to marinate: in a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. mix together until sugar dissolves. add lamb, seal bag and refrigerate for at least 3 hours or, if possible, overnight.
- preheat oven to 350 degrees f (175 degrees c).
- remove bag from refrigerator. remove meat from marinade, wipe dry with paper towels and brown in a large skillet. place browned lamb on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees f (63 degrees c). baste with marinade every 10 minutes while baking. (note: if there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.)
