Cooking, Recipe and Food Blog
Meatloaf has always been the go-to recipe in our home when we need to prepare something filling and delicious in a short amount of time. I don’t know how many times a meatloaf has saved us when guests suddenly arrive unannounced and we have to feed them.
What makes meatloaf such a life saver? Simple. It is so easy to cook. You just need to mix different ingredients, bake or steam it and you’ve got a very filling dish that will go well with anything – yes, even on a sandwich. [Read more…]
Steak with sautéed spinach is a simple recipe which you can prepare in minutes. It is best to use good quality meat for better taste. The spinach makes a great side. The garlicky taste and slight bitterness infuse more taste into the dish.
Serves 4
Ingredients:
4 (about 125g each) beef scotch fillet steaks
6 garlic cloves, crushed
2 bunches English spinach, ends trimmed, washed
Olive oil
Salt and pepper to taste
Preheat the oven at 210C and line a baking tray with baking paper. Season the steaks with salt and pepper.
Heat a tablespoon of oil in a large non-stick frying pan over medium heat. Cook the steak in batches for two to three minutes per side or until they are cooked to your preferred doneness. Transfer to a plate and cover with foil. Set aside.
Heat another tablespoon of oil in the same pan. Stir-fry the garlic for two to three minutes or until golden brown. Add the spinach and cook it for another two to three minutes or until the spinach wilts. Season it with salt and pepper.
Divide the sautéed spinach into individual plates and top them with the steak. You may reheat the steak and serve it with fries if desired. Serve immediately.
Image from ljv
Grilled paprika beef is a delicious dish with a burst of flavor. The paprika adds a hint of spice which you will surely like. Use chili powder if you enjoy hot and spicy food. It can be eaten alongside side dishes, rice or pita bread.
When marinating, I suggest using a re-sealable bag so that the meat is fully coated in marinade and it is easy to turn.
Serves 4
Ingredients:
750g rump steak, trimmed and cut into 3cm cubes
1/2 cup sour cream
5 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons paprika
1 teaspoon dried mixed herbs
1/4 cup olive oil
1 tablespoon tomato sauce
12 bamboo skewers, soaked
Combine the garlic, oil, mixed herbs, paprika, tomato sauce, salt and pepper in a large a bowl. Marinate the meat in this mixture and toss well to coat. Cover and refrigerate it for at least twenty minutes or up to overnight. Turn at least once.
Heat a stove-top grill or non-stick frying pan over medium heat. While doing so, remove the meat from the marinade and thread it onto the soaked skewers. Grill the skewers in batches for four to five minutes or until cooked to your liking. Remove from heat.
Combine the mustard and sour cream in a small bowl. Serve with the grilled beef paprika.
Image from Dinner Series
Roast beef with roasted tomatoes, potatoes and tapenade is a mouthwatering dish which uses indirect heat. This is why the barbecue hood must be closed while roasting. If you do not have a covered barbecue grill, you may roast the beef in the oven as well.
Serves 6
Ingredients:
1/4 cup balsamic vinegar
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/3 cup olive oil
2kg beef rump roast
6 garlic cloves, sliced
1kg potatoes, chopped
3 x 240g packets cherry truss tomatoes
1/3 cup olive tapenade
Salt and freshly ground pepper to taste
In a small jug, combine the vinegar, thyme, rosemary and 2 tablespoons of oil. Stir. Afterwards, place the beef in a glass or ceramic baking dish. Make twelve 2cm long x 3cm deep slits over beef; use a sharp knife. Place the garlic in the slits and pour the vinegar mixture over the beef. Turn the beef over to make sure it is coated in the vinegar mixture. Cover it in plastic wrap. Refrigerate for at least three hours.
Preheat the barbecue on high and lightly grease a foil baking tray. Put the potatoes in a large bowl and pour in the remaining oil. Season it with salt and pepper to taste. Toss the potatoes and make sure they are coated in oil. Place the beef and potatoes on the greased tray.
Reduce the heat to medium. Roast the beef and potatoes for an hour and fifteen minutes or until it is cooked according to your desired doneness. Remove from heat and let it rest for twenty minutes. While the potatoes are resting, place the tomatoes on the foil tray and roast them for fifteen to twenty minutes or until the tomatoes are very soft.
Slice the beef and serve with the potatoes, tomatoes and tapenade. Serve warm.
Image from: MinimalistPhotography101.com
Czech stuffed green peppers is a meal in itself. It has rice, beef and a handful of aromatic herbs. The tomato based sauce brings all the flavors together. Add some chili for some spice or even some cheese to make each bite a delightful treat.
Serves 8
Ingredients:
8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 egg
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the sauce:
1/3 cup vegetable oil
2 large onions, chopped
2 28 oz. cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries (optional)
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
Salt and pepper to taste
1 cup sour cream
Preheat the oven at 350F and slightly grease a large roasting pan with oil. Slice off the tops of the bell peppers and then scoop out the seeds and membranes with a spoon; discard.
Heat a tablespoon of oil in a small skillet over medium heat. Sauté the onion for 3-5 minutes or until it becomes translucent. Place the cooked onions in a large bowl. Add the ground beef, cooked rice and eggs. Mix until well combined. Season it with parsley, salt and pepper. Get a piece of bell pepper and fill it with the rice and beef mixture. Place it on the greased pan. Repeat this for the remaining ingredients.
To prepare the sauce, heat the remaining oil in a large saucepan over medium heat. Sauté the onions for 3-5 minutes or until they are soft. Add the tomatoes, peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Simmer it for fifteen minutes or until the tomatoes are very soft. Pour the sauce over the peppers in the roasting pan. Cover and bake them for an hour and a half. Remove the peppers and place them on a platter or individual plates.
Place the sauce and the drippings from the pan in a blender or food processor. Blend it for a minute or until it becomes smooth. Return it to the saucepan and heat it over medium heat for two minutes or until heated through. Stir in the sour cream. Pour the sauce over the peppers or serve it on the side.
Image from jronaldlee
Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired. Ground chicken is also a great substitute if you prefer white meat.
Serves 6
Ingredients:
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1 medium sized onion, finely chopped
1/4 cup heavy cream
1/2 cup dry bread crumbs
1/2 cup butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup sour cream
2 tablespoons chopped fresh dill
Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.
Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.
Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.
In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.
Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.
Image from: TheGirlsNY
Wagyu with coriander relish is a sumptuous dish that goes well with red wine. Wagyu is often seen as expensive, but there are more affordable cuts which are soft and delicious as well. You may ask your local butcher about them.
Serves 4
Ingredients:
1 cup light soy sauce
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 cup sushi vinegar
1 teaspoon chili flakes
2 teaspoon Dijon mustard
1 kg waygu skirt steak
Salt and pepper to taste
Lime wedges for serving
For the coriander relish:
1 bunch coriander leaves, chopped
1/4 cup sunflower oil
2 tablespoon lime juice, plus lime wedges to serve
1 long red chili, seeded and chopped
1 tablespoon fish sauce
1 teaspoon brown sugar
Place the soy sauce, sugar, Worcestershire sauce, sushi vinegar, chili and mustard in a shallow dish. Whisk it until the mustard is dissolved. Season it with salt and pepper to taste. Place the beef in the dish and cover it with cling film. Refrigerate it for at least two hours or up to overnight. Turn at least once.
Next, preheat the oven at 180C and set a grill pan to high. Grill the beef for two to three minutes per side or until it is charred. Transfer the grilled beef to a baking tray and roast it for ten to fifteen minutes or until it is done according to your preference. Remove it from the oven and loosely cover the tray with foil. Let it rest for ten minutes.
While cooling the steak, prepare the relish by placing the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a medium sized bowl. Stir until the sugar is dissolved. Add the beef drippings into the relish and toss gently until well combined.
Slice the beef across the grain and divide among individual plates or place them, on a serving platter. Serve the beef with coriander relish and lime wedges.
Image from jenny8lee
Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.
Serves 4
Ingredients:
2 lbs. beef spare ribs
6 pepper corns
1 bay leaf
1 medium sized white onion
For the teriyaki marinade:
2/3 cup soy sauce
1/2 cup mirin
1/2 teaspoon sesame oil
2 tablespoons sugar (preferably brown)
6 garlic cloves, minced
1/2 inch piece fresh ginger, peeled and minced
For the barbecue sauce:
1 cup hoisin sauce
1/2 cup soy sauce
3 tablespoons cider vinegar
1/3 cup freshly squeezed orange juice
Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.
In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.
Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.
Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.
Photo Courtesy Of: Bordecia34
Penne al ragu is a tomato and meat pasta dish infused with fresh herbs. The lemon peel gives it an aromatic taste that pleases all senses. Serve it with some garlic bread and wine for a captivating meal.
Serves 6
Ingredients:
400g penne pasta
1/2 cup olive oil
6 garlic cloves, crushed
2 medium sized white onions, chopped
1 small carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lemon peel
1/4 cup flat leaf parsley
1 lb. ground beef
1 sprig fresh rosemary
1 bay leaf
750g can crushed tomatoes
3 cups heavy cream
1/4 cup grated Parmesan cheese
Salt and ground white pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.
Heat the olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the carrots, celery, lemon peel and parsley. Cook it for five to eight minutes or until the vegetables are cooked.
Place the ground beef in the pan. Add the rosemary and the bay leaf. Stir-fry for ten minutes or until browned. Season it with salt and pepper. Stir in the crushed tomatoes. Cover the pan and let it simmer over low heat for thirty minutes or until the liquid has almost evaporated.
Discard the lemon peel. Add the cream and the Parmesan cheese. Let it simmer for five minutes or until heated through. Combine the penne pasta and the sauce. Toss until the pasta is coated in sauce. Transfer to a serving dish or divide between individual plates or bowls. Garnish with parsley before serving.
Photo Courtesy Of: 10Rosso
Braised skirt steak is a hearty dish you can prepare when you want to prepare something special. Slice the steak thinly to reduce the cooking time if desired. If you are not a fan of polenta, you may replace it with mashed potatoes instead.
Serves 4
Ingredients:
2 tablespoons olive oil
3 large onions, peeled, thinly sliced
1/2 cup plain flour
1kg skirt steak, cut into 4 pieces
500ml beef consommé
1 tablespoon Worcestershire sauce
Salt and ground black pepper to taste
Steamed carrots for serving
Creamy polenta for serving
Preheat the oven at 180C and lightly grease a medium sized casserole dish. Next, heat a tablespoon of oil in a large non-stick frying pan over medium heat. Stir-fry the onions for 4-5 minutes or until browned. Transfer it to the greased casserole dish.
Place the flour, salt and pepper in a shallow dish. Mix well and reserve one tablespoon. Dredge the steak in the seasoned flour.
Heat the remaining oil in the non-stick frying pan over medium heat. Fry the steak in batches for two to three minutes per side or until browned. Transfer the cooked steak to the casserole dish with onions.
Prepare the sauce by putting the reserved flour in the same pan. Stir it for a minute before gradually pouring in the beef consommé. Stir constantly until smooth. Add the Worcestershire sauce and season it with salt and pepper.
Pour the sauce over the steak and onions. Cover the casserole dish and bake it for two hours or until tender. Serve with creamy polenta and steamed carrots.
Photo Courtesy Of: FotoosVanRobin
Roast beef with horseradish cream canapés is a wonderful starter to a delicious meal. You can serve it for parties or cocktails too. The rare roast beef is well complimented by the horseradish cream, giving it more flavor and a hint of creaminess too.
Serves 6
Ingredients:
30cm long baguette thinly sliced to make 20 slices
Olive oil spray
1/2 cup sour cream
2 tablespoons horseradish cream
Salt and ground pepper
130g sliced rare roast beef, cut into thick strips
20 basil leaves for serving
Cracked black pepper for serving
Preheat the oven at 180C and spray it with olive oil. Place the baguette slices on the tray and then spray them with oil. Bake them in the oven for five minutes or until they are golden brown.
While waiting for the baguette, combine the sour cream and horseradish cream in a small bowl. Mix well. Season it with salt and pepper.
Next, assemble the canapés by spreading some sour cream mixture on a slice of baguette. Top it with a strip of roast beef and then garnish it with a basil leaf. Repeat this for the remaining ingredients. Arrange the canapés on a serving platter and season them with cracked black pepper. Serve immediately.
Photo Courtesy Of: jasonlam
Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.
Serves 6
Ingredients:
2 kg beef short ribs, cut into 2 inch pieces
1 cup soy sauce
3 tablespoons Japanese rice vinegar
2 tablespoons minced garlic
1 lemongrass stalk, halved and crushed
1 tablespoon minced ginger
2/3 cups brown sugar
6 cups water
1/2 cup sliced spring onions
1/2 teaspoon cayenne pepper
1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon orange zest
1/2 cup hoisin sauce
Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl. Serve immediately.
Photo Courtesy Of: naotakem
Sliced beef in soy gravy is a delicious recipe which goes well with plain rice. Here we used the ginger as a garnish, but feel free to add it to the other ingredients while cooking so that it can make the meat tastier.
It is important to slice the beef thinly so that it cooks at the same time as the potatoes and carrots. You may also fry the vegetables ahead of time until they are browned before adding them, so that they are crisp on the outside but soft on the inside.
Serves 4
Ingredients:
1lb. sirloin steak
4 medium potatoes, peeled and cubed
2 medium sized carrots, peeled and sliced
1 medium white onion, peeled
2 tablespoons oil
2 cups basic dashi stock
3 tablespoons sake
2 tablespoons sugar
3 tablespoons soy sauce
2 inch piece ginger, shredded
Freeze the steak for 2 30 minutes and then cut across the grain to make very thin slices.
Soak the potatoes in a bowl of cold water after slicing.
Next, quarter the onion. Set aside.
Place 1 tablespoon of oil in a large saucepan over medium heat. Add the onions, carrots and the potatoes. Stir-fry them for 2 minutes or until they are coated in oil.
Pour in the dashi stock, sake and sugar into the saucepan. Set the heat to high. Bring it to a boil.
After, put the beef in the pan. Add the soy sauce. Cook it for 15 minutes or until the beef and potatoes are tender.
Transfer it to a bowl a serving plate or individual bowls. Garnish with shredded ginger before serving.
Photo Courtesy Of: stlbites.com
Beef and pimiento loaf is a great main course or party dish. The saltiness from the cheeses gives it more taste. Add more layers or fillings if desired. You may also use other types of minced meat. Make sure to add vegetables for the filling if you are using turkey meat, so that the loaf will not dry up.
Serves 6
Ingredients:
1kg minced beef
2 cups fine bread crumbs
1/4 cup tomato paste
1 tablespoon dry mustard powder
1 teaspoons dried mixed herbs
4 garlic cloves, crushed
1 egg, lightly beaten
1 cup chopped pimiento
1/3 cup chopped fresh basil
2 tablespoons chopped black olives
250g ricotta cheese
125g feta cheese
Salt and ground pepper to taste
Preheat oven to 180C and line a loaf pan with aluminum foil.
Place the ground beef, breadcrumbs, tomato paste, mustard, mixed herbs, garlic and egg in a large mixing bowl. Season it with salt and pepper to taste. Mix well. Divide the mixture into three parts.
Next place the olives, pimiento, basil and olives in a small bowl. Mix well.
Put one portion of the beef mince mixture in the loaf pan. Top it with half of the pimiento mixture. Repeat the layering until all the ingredients are used up. Bake it in the preheated oven for 1 hour or until it is browned. Drain the liquid and let the loaf stand for 5 minutes. Remove it from the pan and slice it into half inch pieces.
Combine the ricotta and feta cheese and serve it with the sliced loaf.
Photo Courtesy Of: NourishingCook
Herbed burgers with caramelized onions are delicious sandwich fillings, but they can be served as a main dish too. Pair it with salad and some red wine and you are good to go.
Serves 6
Ingredients:
1kg minced beef
1/4 cup sour cream
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
Salt and pepper to taste
For the caramelized onions:
1tablespoon olive oil
3 medium red onions, sliced into rings
1 tablespoon balsamic vinegar
2 teaspoons honey
Combine the minced beef, sour cream, thyme, basil and rosemary in a large mixing bowl. Mix well and season it with salt and pepper. Divide it into six parts and shape them into patties. Place them on a tray and refrigerate them for an hour or up to overnight.
Next, prepare the caramelized onions by heating the oil in a large pan over medium heat. Add the onions and cook it for 20 minutes or until the onions are soft and browned. Stir in the vinegar and honey. Cook it for another 20 minutes. Remove from heat and set aside.
Heat the grill or the frying pan. Brush it with oil. Cook the burgers for 6-8 minutes per side or until it is cooked and browned. Turn only once. Place the cooked burger patties on a serving platter or individual plates. Top them with caramelized onions before serving.
Photo Courtesy Of: kirinqueen
Beef morcon is a stuffed beef recipe which is perfect for the holiday season. It makes a great entrée paired with salad and red wine.
Serves 8
Ingredients:
2 lbs. beef round
4 pcs Chorizo Macau, sliced into strips
6 pieces dried shiitake mushrooms, soaked in water and sliced into strips
1/2 cup soy sauce
2 tablespoons minced ginger
1/2 cup oyster sauce
2 pieces star anise
2 tablespoons sesame oil
3 cups of water
Place the meat in a chopping board and pound it until it is flattened. Cut it into four pieces.
Get a slice of beef and place strips of chorizo and mushrooms. Roll the beef and tie it. Repeat this with the remaining ingredients.
Combine the soy sauce, ginger, sesame oil, oyster sauce, water and star anise in a large saucepan. Place the beef in the pan. Cover and cook it for 30 minutes or until the liquid has evaporated and the beef is browned and tender. Add more sesame oil if needed.
Transfer the rolls to a cutting board and slice it. Place the sliced rolls on a platter and serve immediately.
Photo Courtesy Of: ~MVI~
Beef and sausage casserole is a colorful and delicious dish that is perfect for the holiday season. It is a great main course for potlucks, parties or dinners.
Serves 10-12
Ingredients:
2 lbs. beef sirloin
3 tablespoons minced garlic
1 medium sized brown onion, minced
1/2 cup tomato paste
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
5 cups beef stock
1 can liver spread
1 can chorizo de bilbao, sliced
1 teaspoon cornstarch
1 teaspoon of water
1/2 cup soy sauce
2 tablespoons oil
Bay leaf
Salt and pepper to taste
Marinate the beef in soy sauce and add the bay leaf for 15-20 minutes.
Heat the oil in a large saucepan. Sauté the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef, tomato paste and the marinade. Discard the bay leaf. Cook it for another 3 minutes.
Pour the beef stock into the pan. Season it with salt and pepper. Cover and cook it for an hour or until the beef is tender. You may cook it in the pressure cooker for 20 minutes if desired. Once it is soft, transfer it to a chopping board and slice the meat thinly.
Place the liver spread, bell peppers and chorizo in the pan. Return the meat. Meanwhile, dissolve the cornstarch in water and then add it to the meat and sauce mixture. Cook it for 2-3 minutes or until the sauce is thick. Transfer to a serving dish and serve immediately.
Photo Courtesy Of: whatleydude
Roast beef salad is a healthy dish that uses snow peas and sprouts which aren’t common ingredients for salads. They add more nutrition and bite to this yummy dish. You may put some lemon zest and lemon juice to make it more aromatic.
Serves 1
Ingredients:
2-3 slices lean roast beef, cut into strips
1/4 cup snow pea sprouts
6 snow peas
4 asparagus stalks
1slice of wholegrain bread
Iceberg lettuce leaves
For the dressing:
1 teaspoon oil
1 teaspoon unflavored yogurt
3 teaspoons white wine vinegar
1/4 teaspoon mustard
1 teaspoon chopped chives
Salt and pepper to taste
Wash the lettuce and sprouts. Dry them using paper towels. Set aside. Next, trim the snow peas and cut the asparagus into bite-sized pieces.
Blanche the snow peas and asparagus in boiling water for 2-3 minutes. Drain and then submerge them in ice cold water to keep them crisp.
Meanwhile, prepare the dressing by combining the oil, white wine vinegar, yogurt, mustard and chopped chives in a small bowl. Mix well. Season it with salt and pepper.
Combine the washed greens, roast beef, snow peas and asparagus in a bowl.
After, toast the bread or 2-3 minutes. Cut it into cubes and then place it in the bowl with the vegetables and roast beef. Pour in the prepared dressing and gently toss until well combined. Serve chilled or at room temperature.
Photo Courtesy Of: Ron Dollete
Cheesy burger sliders make great snacks or party food. These juicy mini burgers are so sumptuous you’ll crave for more! Add some vegetables like tomatoes, cucumbers or lettuce if desired. You may also grill the patties instead of frying them.
Serves 4
Ingredients:
500g ground beef
3 tablespoons finely chopped onions
3 tablespoons finely chopped celery
1 1/2 tablespoons pickled relish
1 egg, lightly beaten
1/4 cup bread crumbs
1 teaspoon light soy sauce
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons oil
1/2 cup butter
8 dinner rolls, halved or mini burger buns
For the cheese sauce:
1/2 cup cheese spread or cheese dip
2 tablespoons milk
Combine the ground beef, celery, onions, pickle relish, egg and breadcrumbs in a large mixing bowl. Season it with soy sauce, salt and pepper. Mix well. Divide the ground meat mixture into 8 and form patties.
Melt a tablespoon of butter in a large frying pan skillet. Fry the burger patties in batches for 4-6 minute or until they are browned and cooked through.
Place the remaining butter in a small bowl. Microwave it for 10 seconds or until it is melted. With a brush, spread it inside the bread rolls.
Next, place the cheese spread and milk in a small saucepan. Put the pan over medium heat until it softens. You may microwave it for 1 minute. Add more milk if needed. Mix until well combined.
Assemble the sliders by placing a burger patty in the rolls. Drizzle the cheese sauce over the patties before serving. Serve immediately with fries or chips.
Photo Courtesy Of: SimonDoggett
Catalonian meatballs is a sumptuous comfort food that can be served as an appetizer or main dish. The olives and ham make the dish tastier by adding more flavors, while the cayenne pepper gives it a hint of spice. For this recipe we simmered the meatballs in the sauce, but you can also bake it in the oven.
Serves 6
Ingredients:
1 lb. ground beef
1/2 lb. ground pork
6 cloves garlic, crushed and chopped
1 large egg, beaten
3/4 teaspoon salt
1/4 ground black pepper
1/4 cup dry breadcrumbs
1/4 cup olive oil
2 strips bacon, cut into half inch pieces
For the sauce:
1 yellow onion, finely chopped
2 tablespoons all-purpose flour
2 cups water
1 cup pitted green olives
2 ounces cured ham, finely chopped
1 tablespoon tomato paste
1/4 teaspoon ground cinnamon
1/16 teaspoon ground cayenne
1 tablespoon chopped, fresh parsley
Combine the ground beef, ground pork, garlic, egg and breadcrumbs. Season it with salt and pepper in a large bowl. With your hands or using a spoon, form meatballs around 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Fry the bacon for 3-5 minutes or until crisp. Transfer them to a plat lined with paper towels or in a colander to drain the excess oil.
Next, fry the meatballs in batches for 4-6minutes each or until they are browned. Place the cooked meatballs in a heavy pot or Dutch oven.
Using the same skillet, prepare the sauce by sautéing the chopped onions for 5minutes or until they are soft and translucent. Add the flour and stir it for a minute. Slowly pour the water over the flour and onion mixture. Mix well.
Place the bacon, olives, ham, tomato paste, ground cayenne and cinnamon in the skillet. Cook it for 1 minute or until it is heated through. Pour the sauce over the meatballs in the Dutch oven. Cover and let it simmer for 30 minutes or until the meatballs are cooked. Transfer to a serving plate. Sprinkle with parsley before serving. Serve immediately.
Photo Courtesy Of: slgckgc