- 1 pack Sam Mills Gluten Free Corn Meal on sale
- ½ lb margarine
- 1 tsp salt
- 2 tsp sugar
- 1 bouillon cube
- 7-8 cups hot water
- 5 lbs. ground beef or choice of meat.
- Minced green seasoning – ( In a food processor or blender, mince 4 bundles chive, thyme, parsley, 4 cloves garlic, 3 onions, 15 pimentos, shadon beni.)
- 1 cup Ketchup
- Few dashes of soy sauce
- Few dashes of Worcestershire sauce
- 2 tbsp. pepper sauce
- 1 lb. raisins – cleaned and washed
- 1 bottle Goya Manzanilla Stuffed Spanish Olives
- 1 bottle Goya Capers
- Season meat with all seasonings – minced green seasonings, Worcestershire sauce, soy sauce, pepper sauce and ketchup. Mix well to evenly distribute seasonings throughout meat. Refrigerate overnight or leave for at least one hour.
- Heat about ¼ cup oil in a large heavy duty pot. Add meat, stir and let it cook on high for 10 minutes. Turn heat to medium to finish cooking, ensuring that all liquid does not dry out but that the meat remains moist.
- Add raisins, olives and capers, mix well and set aside to cool.
- In a very large bowl, empty package of Sam Mills Corn Meal. Add salt, sugar and margarine and work all into corn meal with your hands.
- Dissolve bouillon cube in 1-cup hot water to be used.
- Add hot water – 2 cups at a time and using a wooden spoon mix to soft and pliable dough.
- Make into balls – you can use a small measuring cup to scoop the balls.
- 24 pieces of banana leaves (heated over open flame so leaf becomes pliable)
- Vegetable oil
- Aluminum foil, cut into 16-inch lengths (about 24 pieces)
- 1 aluminum foil square about the size of the tortilla press
Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the already heated banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse.
Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete.
Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 – 30 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes.
Serve right away or cover and refrigerate until ready to serve.
- 3/4 cup,150g Bulgur wheat/cracked wheat, fine
- 250g minced meat on sale at Massy Stores for $32.96 per Kg
- 50g onion (1/2 of a medium onion)
- 12 mint leaves
- 1/2 tsp salt
- 1/2 tsp Black pepper powder
- 1/4 tsp cinnamon powder
- 1/2 tsp cumin powder
For the Stuffing:
- 2 tbs vegetable/olive oil
- 100g, 1 medium size onion, chopped
- 250g minced meat
- 1/2 of Maggi stock cube, crumbled
- 1/4 tsp garam masala
- 10 mint leaves
- 1 1/2 tbs almonds (blanched, peeled, chopped and toasted until golden), can use toasted pine nuts as well
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon powder
- 2 green chilli chopped (Optional)
- Vegetable oil for deep frying
1. Wash bulgar and drain then cover and set it aside for 1 hour.
2. Combine in a mixing bowl the prepared bulgar, minced beef, onion, mint, salt and spices. Place this mixture in a processor and process by adding just enough water (I added 10 tablespoons of water) to allow the mixture to come together and form into a coarse dough that can be shaped into balls. Cover and set in the fridge.
3. Meanwhile prepare the stuffing. For that, heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® chicken Bouillon cube, garam masala, almonds, mint and spices and stir to combine well and cook for a couple of minutes.
4. Divide the kibbeh dough into 12-13 balls.. With wet hands take a ball and form it into an oval shape, Just like the shape of an egg. Make a space (hole) in the center by pushing your finger through from one end.. Make a hole big enough so that a teaspoon can be inserted into it. this can be done by pushing the finger into the dough several times to make the space bigger.
5. Add a teaspoonful of stuffing (cooked mixture), close by pressing firmly.
6. Fry the kibbeh in hot deep oil until golden brown.
7. Serve hot with green salad and fresh yogurt.
Recipe Courtesy: www.nestle-family.com
- 2 cans Cuisine Channa
- 4 tbsp tahini (see recipe below) or sesame seed oil
- juice of 1 lemon
- 1- 2 cloves garlic, crushed
- Salt to taste
Keep some chickpeas on the side for garnish. Place the rest of the ingredients in a food processor and process till combined. Place hummus in serving platter and top with whole chickpeas. Drizzle with olive oil.
You can garnish with paprika, cumin or chopped parsley.
- 200g Meat (lamb or beef) cut finely (almost like a mince).
- 2 tbsp vegetable oil for frying
- a pinch of cinnamon
- a pinch of allspice
- Salt & Black pepper to taste
- 1/4 cup toasted pine nuts
Prepare hummus as in recipe above. Place prepared hummus in serving platter. Flatten the top of the hummus creating a wedge on the sides.
Fry the meat in vegetable oil till cooked through. Add the fried meat and its oil to the hummus. Garnish with whole chickpeas and toasted pine nuts. These can be served as appetizers, breakfast and are also great with BBQs and grills. Enjoy with warm toasted Cuisine Pita Bread – white @ $7.49 or Cuisine Pita Bread – wheat @ $9.29
Makes about 2 cups
2 cups white sesame seeds
1/4 cup olive oil
Heat a heavy wide-bottomed sauté pan over medium-high heat. Add the sesame seeds and toast lightly – about 2 minutes, shaking the pan so they toast evenly. Let cool completely.
Put in a food processor and drizzle in the olive oil. Pulse for 3-5 minutes, or until it’s as smooth as you can get it. Add a little more olive oil if necessary.
Once refrigerated and stored properly, the tahini can last 3 to 6 months.
Time taken to prepare: 5 hours 10 minutes
- 1 (10.5 oz) can beef broth
- 3 tablespoons honey mustard
- 1/4 cup honey
- 1/2 cup water
- 1/4 cup honey barbeque sauce
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 3 pounds baby back pork ribs
- In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup.
- Slice ribs apart, leaving an even amount of meat on each side of the bone.
- Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
- Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.
- Coarse salt and ground pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 large egg
- 1 pound ground beef
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes in puree
- 3/4 pound spaghetti
- STEP 1
Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
- STEP 2
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
- STEP 3
Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
Time taken to prepare: 1 hour 30 minutes
- 1 large peeled and sliced onion
- 1 8-oz package button mushrooms
- 3 tablespoons butter
- 4 tablespoons extra virgin olive oil
- Pinch of sugar
- 1/8 cup bourbon
- Pinch of salt
- Black pepper
- 1 pound shaved steak
- 4 slices of cheese
- 4 Sub rolls
- In a medium skillet over medium heat, melt one tablespoon of butter with one tablespoon of extra virgin olive oil. Place the onion slices into the pan and slowly sauté for 15-20 minutes until browned and caramelized, stirring and flipping occasionally.
- Add a pinch of salt, a few grinds of black pepper and a large pinch of sugar and stir to combine. Cook on low for another 5 minutes. Remove from heat.
- While onions are cooking, heat a large skillet over high heat with one tablespoon of butter and one tablespoon of oil. (Mushrooms will be cooked in two batches). Once butter mixture is hot, place half the mushrooms in and stir. Cook for 2-3 minutes and flip each slice and cook for another 2 minutes. Repeat with the last of the oil and butter and second half of mushrooms.
- When the second batch of mushrooms are cooked, add first batch in with second batch and pull pan from burner. Add in bourbon and slowly place back on flame. The mixture should flame up and then burn off the alcohol. Season with salt and pepper and remove from heat.
- At this point you can add cooked mushrooms in with the cooked onions and reuse the large skillet to cook the steak.
- Heat large skillet over medium high heat and add one tablespoon of olive oil. Add in steak and with two wooden spoons, pull steak apart and turn and cook for 2-3 minutes until cooked through. Season with a little more salt and pepper.
- Add onions and mushrooms to the steak, stir to combine and turn off heat. Place cheese over the steak mixture and cover pan to melt the cheese, about one minute.
- Spread your preferred condiments on the Sub roll. With a spatula slide a serving of the steak and cheese mixture onto each roll and enjoy!
- 1 (3 lb) beef tenderloin roast @ Massy Stores Great Deal on USDA BEEF TENDERLOIN STEAK
- 3/4 cup soy sauce
- 1/2 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness.
- Let meat rest for 10 to 15 minutes before slicing.
- 1 1/2 lbs ground lamb
- 1 onion chopped
- 1-2 cups vegetables – chopped carrots, corn, peas
- 1 1/2 – 2 lbs potatoes
- 8 tablespoons butter (1 stick)
- 1/2 cup broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
- Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
- While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
- Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
- Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
- Mash potatoes in bowl with remainder of butter, season to taste.
- Place lamb and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
- Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.