4 medium potatoes (cubed) 3 tablespoons canned peas 1 cubbed green beans 300g mince 1 small onion cubed Barbeque spice A pinch of chillie spice 2 tablespoons salad dressing
FOR THE PASTRY
400g (4 cups) all purpose flour plain /or bread flour 250g margarine 1 teaspoon salt 1 egg Cold water
METHOD OF PREPARING THE FILLING 1)
cook the greens and carrots till soft adding salt only and little spice set aside 2)boil the potatoes wen done transfer half of the potatoes in a dish.Mash them then add a pinch of chillie spice (optional) barbaque spice as required a little salt and salad dressing stir Begin to add water in bits continue stirring until the mashed potatoe mixture is softened set aside 3)fry the mince with onion till fully cooked 4)in a separate bowl mix carrots,green beans.peas.boiled potatoes and cubed mashed potatoes and mince
METHOD OF PREPARING THE PASTRT
1)In a mixing bowl mix salt and flour.then add the margarine and rub it in to the flour wth fingertips until it resembles breadcrumbs Add an egg then start adding cold water bit by bit while mixing (add water only enough to enable you to knead the pastry)it should not be too soft as it might be difficult 4 u to hundle it.the texture should be like tht of bread dough which has not yet risen 2)sprinkle a little flour on a chopping board.spread the pastry with a rolling pin and cut desired shapes.put the filling and close wth a folk 3)place the pies in a greased pan .break an ehg beat it and brush the top of the pies with the egg Bake til golden brown.
Ingredients • 2 tablespoons oil, divided • 3 eggs, whisked • 8 ounces flank steak, cubed • 2 medium carrots, small dice • 1 cup broccoli, cut into small florets • 3 cloves garlic, minced • 4 cups cooked and chilled rice, (I either use white or brown rice) • 3 tablespoons low sodium soy sauce • 2 tablespoons oyster sauce • 1 teaspoon sesame oil • sesame seeds for garnish, if desired Instructions • Heat 1 tablespoon of oil into a large skillet. • Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. • Add the remaining tablespoon of oil to the pan. • Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside. • Add carrots and broccoli to the pan and cook until tender, 3-4 minutes. • Stir in garlic and cook for an additional minute. • Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit. • Add the eggs and the steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through. • Serve immediately with sesame seeds for garnish, if desired.
Ingredients • 8 ounces rotini pasta or other short pasta • 1 teaspoon vegetable oil • 1 pound ground beef I use 90% lean • 1/2 cup minced onion • 1 14 ounce can petite diced tomatoes drained • 3 tablespoons taco seasoning • 2 ounces cream cheese • 3/4 cup sour cream • 1 cup shredded cheddar cheese • 1/2 cup diced Roma tomatoes • 2 tablespoons chopped cilantro • Additional taco toppings if desired such as tortilla strips, olives, avocado and jalapenos
Instructions 1. Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water. 2. While the pasta is cooking, prepare the beef. 3. Heat the oil in a large pan over medium high heat. Add the ground beef and break up with a spatula. 4. Add the onion to the pan. 5. Cook for 4-5 minutes or until meat is browned and cooked through, and onion is tender. 6. Add the tomatoes and taco seasoning to the pan and stir to combine. 7. Pour the cooked pasta into the pan with the meat. Reduce the heat to low. 8. Add the cream cheese, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese are melted. 9. Add reserved pasta water, 1 tablespoon at a time, if needed to thin the sauce to desired consistency. 10. Sprinkle with tomatoes and cilantro and serve. Add additional taco toppings if desired.
1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi’s house in Brooklyn. I make 2 trays of this for every family get-together, and it’s gone in a flash!”
2 teaspoons olive oil 2 pounds Italian sausage links, cut into 2-inch pieces 1/4 cup olive oil 4 large potatoes, peeled and thickly sliced 2 large green bell peppers, seeded and cut into wedges 2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges 1/2 cup white wine 1/2 cup chicken stock 1 teaspoon Italian seasoning salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Ingredients; • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces • 1/4 cup flour • 2 eggs • 1/2 cup cornstarch • oil for frying • 1/3 cup red pepper paste • 3 tablespoons rice vinegar • 1/4 cup brown sugar • 2 tablespoons soy sauce • 1 teaspoon sesame seeds for garnish
Instructions 1. Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch. 2. In a large glass bowl add the pepper paste, vinegar, brown sugar and soy sauce and whisk until well combined. 3. Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees. 4. Fry the chicken for 3-4 minutes or until browned and crispy. 5. Drain the fried chicken and add to the bowl with the sauce. 6. Toss to combine, garnish with sesame seeds and serve immediately.
1 bunch of spinach 1 sachet of three cheese sauce Cream of your choice
METHOD DON’T BOIL YOUR SPINACH I REPEAT DON’T BOIL YOUR SPINACH
1. Fry onions sprinkle some black pepper & stir till golden brown 2. Add your chopped spinach & stir 3.Give it minutes to cook 4. Add cream about half a cup 5. Give it time to cook 6. Add the three cheese sauce powder, stir until it dissolve. There you have it.
Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces. Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it) You want the filling to go straight from corner to corner. Fill with ground beef and bacon mix and top with a nice heap of shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll.
*Your wrapper needs to be wet so it will stick and not come apart when cooking. I deep fried mine for added crispiness but you can place in the oven at 325 until brown.