Beef Recipes in Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy with PIctures Filipino Style

Saturday, 4 October 2014

Leftover Roast Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Leftover Roast Beef Recipe Biography

Source:- Google.com.pk

Take the same idea as above, dice it down, add potatos and veggies, mix up a quick roux and make a gravy.. toss in a shell and bake as a beef pot pie.

slice it sown thin, warm in a pan with beef broth and layer in a bun with provolne cheese, add sauted onions and peppers if you want. toast to melt the cheese and crisp the bun.

shred it down and warm with your fav BBQ sauce and serve BBQ beef on a bun.

shred or chunk it down and make soup. add to a pot of beef broth, can of diced tomatos, diced potato, bag of frozen veggies and let simmer together.

freeze it. toss that hunk of beef in the freezer and save it. DO the same with your leftover chunks of pork roast and chicken. When you have a few pieces make a yummy hash for dinner one night. Defrost that saved meat and dice up. In a hot saute pan heat oil and toss in either fresh potatos you have diced down or a bag of frozen hash browns with some onion and garlic. when potatos are near done toss in meat and finish together. season as you desire.

There’s a great deal of chicken sacrificed at the altar of waste in the UK; a staggering 280,000 tonnes in 2012, of which 110,000 was avoidable. This has always seemed a bit odd to me as out of all the food stuffs wasted in the UK chicken is one of the most versatile; a bit of leftover roast chicken can take on so many new recipe guises that frankly it’s hard to know where to start.

The Food Standards Agency recommends storing raw chicken at the bottom of the fridge for one to two days (the reason being that any liquid seeping out will not contaminate any other food stuffs, which can cause food poisoning.) While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water. Cooking chicken at the right temperature will destroy any bacteria present, and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.

Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months. I find that any longer than that and the cooked meat starts to suffer the ravages of freezer burn and will be very dry when defrosted. I often freeze cooked chicken with a little chicken gravy if I have any, which seems to help prevent some degradation in texture.

Originally, this curry started off as a recipe for marinated chicken pieces cooked from scratch, shown to me by the Punjabi mother of a friend of mine. This version cuts down on some of the steps to making it, as well as in the number of spices, but it is a great way of currying leftover roast chicken, which doesn’t stand up to prolonged cooking.

Heat about two tablespoons of vegetable oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally.

Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally.

Add the chopped tomatoes. Stir well and cook for another minute or so. Add the chicken stock. Bring to the boil and simmer for 10 to 15 minutes so the flavours infuse.

Add the roasted chicken and warm through. Dollop in about 2 tablespoons of plain yoghurt. Gently warm through so that it doesn’t curdle.

Serve with steamed rice and sprinkle over a little fresh coriander and chopped fresh tomato.

Tip: Don’t have all the spices? Just use two teaspoons each of garam masala, ground coriander and ground cumin. This is also a good dish for using up a few odds and ends of vegetables. If they are raw, add them in with the chopped tomatoes, and if they are already cooked, add to the pot at the same time as the chicken.

Leftover Roast Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Friday, 3 October 2014

Stew Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Stew Beef Recipe Biography

Source:- Google.com.pk
It’s 6am one March morning in 2013 and somewhere in an east London bathroom, a thin blue line is forming. She returns to our room carrying a small plastic wand. I wake up and she’s sitting there next to me with a look on her face I’ve never seen before. A magical event horizon has been crossed: two becomes three, the creation of matter. Just like that. The universe according to Tommy Cooper, a cosmic joke.

We smile like we’ve never smiled before. Intense happiness spiked with pure fear. Like dark chocolate with pickled jalapeños.

We go to work and pretend everything is normal – slightly easier for me than for Sasha as her day starts with a bout of sickness that outstays its welcome. It’s not so much morning sickness as permanent nausea, she says. And the only thing that stops the urge to be sick is food, she tells me as I phone her during lunch that first day.

I’m detached, staring at my colleagues’ lips in cutaway close-ups, their words garbled like Charlie Brown’s teacher. Am I really meant to care about any of this?

I get home that night and she’s face down on the sofa with her coat and shoes still on. Spark out.

I take her shoes off, sit her up, sort her out. The dawn smiles are gone; her face and voice are flat with exhaustion. I thought pregnant women were meant to bloom.

“You hungry?”

“No. God, no. Can’t eat. Feel awful. I’ve got a splitting headache as well. I haven’t eaten anything all day. Just crisps. Three bags. And an emergency chocolate bar.”

She’s one of the few women I have ever met who doesn’t go on and on and on about chocolate. And it’s not just chocolate. Popcorn, cupcakes and ice-cream are, and I quote, “non-food items”. She thinks it’s genuinely funny that some people see overeating as a treat: a naughty, conspiratorial shared sin.

“I can’t face anything,” she says. “I just want crisps. I’d love some Monster Munch. I wish we could just have some mussels.”

I knew very little then about what pregnant women can and can’t eat. I knew sharks were off the menu, as their food-chain dominance makes them mercury sumps. Nearly all crustaceans, most raw fish and shellfish, too. I’m pretty sure that the NHS website doesn’t urge an exclusively crisp-based diet in the first trimester, but I check anyway.

It’s a minefield, one of many to come. The obvious things are all there, but there’s loads of other stuff too. Chorizo, gorgonzola, pâté: listeriosis, miscarriage, stillbirth. Same goes for Parma ham, any cured meat or salami. Oily fish are out, as they contain dioxins and polychlorinated biphenyls, persistent organic pollutants – which is a nice way of saying that kippers are a fishy toxic wasteland. No more than two portions a week. “Foods with soil on them” has its own entry: verboten. Haggis is a no-no.

I cook a stir-fry, heavy on the vegetables and ginger, pondering idly upon the root’s anti-emetic magic. She scarfs down the noodles and chicken, sidelines the veg with a queasy face and I know things have changed.

Next night she gets in later than me. There’s loads of last night’s stir-fry left, so as she slumps on the sofa I cook it up. I’m knackered myself as she was up four times in the night.

What else am I meant to do at this stage? Antenatal classes don’t start for ages, I can’t face reading anything scientific about the pregnancy in case something goes wrong, so I’ll fill her plate and empty my head instead.

I wonder what to cook for breakfast, because she hardly ate a thing the previous night as the food I served made her want to vomit again. “Every time I eat something that I ate the day before it reminds me of wanting to puke,” she says.

A tip for would-be fathers: Avoid the Wikipedia entry for hyperemesis gravidarum. The list of complications is terrifying.

I’d been looking forward to her licking the walls, or eating feathers and chips with jam or something funny that I could tease her about at some point. But this changed the next eight months in a totally unexpected way.

So I set out to cook her a different meal every day for the rest of her pregnancy. It wasn’t hard – I’ve always loved cooking, but each day now became an odd cookery challenge. At first, I’d ask what she wanted each morning, but she’d never know: the last thing someone with morning sickness wants is a discussion about food, so I had to wing it.

I started by cooking something from every city and country I have ever visited or lived in. There was Panamanian sancocho de gallina, chicken stew thick with yucca, yam and plantain and bright coriander; Colombian sopa de costilla de res, chunks of rib floating in clear broth; Spanish tortilla, but dry to the core, which misses the point. Mexican tacos, Argentinian steaks with chimichurri, Haitian pumpkin stew, and Turkish rice pudding. I’d spin an invisible globe, stick a pin in it and see if I knew anything from that country, and if I didn’t I’d learn something. Indian, Thai and Vietnamese were tricky, as the spices were too much for Sasha. I caned the stained pages of Mrs Beeton and Mr Fearnley-Whittingstall; I devoured Larousse. I cycled through every dish I knew, changing them slightly.

I’d serve the food each night and watch her. The fork would come within sniffing distance and she’d either grin or grimace. My repertoire expanded weekly. Japanese noodle soups were always a winner. French wasn’t so bad, but it took too much time with no guarantee of success. Italian was my default. I asked the vigorous 82-year-old Italian man, Leonardo, who runs my favourite shop in the world, KC Continental Stores in King’s Cross, for advice: “Pasta. Lots of pasta. And always the wine. Oh yes.”

I served her massive bowls of bucatini all’Amatriciana made with guanciale, fatty chunks of pig’s cheek stewed into a hearty tomato sauce, though I didn’t mention that as she wolfed down the meal, which contained about 1,000 calories per portion.

My main aim was to get as many calories inside her and the growing bump at each meal as possible – and thankfully it was her aim, too, though she felt torn.

“I hate it. I’m eating too much,” she sighed one night between gobbled forkfuls. “The only time I don’t feel sick is when I’m actually eating. It’s doing my head in.”

By the fourth month, she couldn’t walk into the kitchen if the dried goods cupboard was open, as she could smell the stock cubes, which she said were “bowfin’.”

Pasta with tinned clams and parsley and white wine was saved for the nights she was feeling really bad, the clams cooked for about 20 times as long as necessary. Or carbonara with extra double cream and egg yolks – till I remembered with a start at 4am about salmonella. Cooked broccoli actually once made her throw up at the meal table and after that no cooked vegetables passed her lips.

A psychiatrist might say I was displacing anxiety about the prospect of fatherhood into the pots and pans, and that might be right. But in the meantime, she was starting to bloom, and the scans came and went with nothing to report other than a headspinning, headlong rush into the future.

Wintry bowls of Jamaican oxtail and butterbeans with rice and peas, or mounds of steamed callaloo faded away into summer salads, picked fresh from the garden in a Good Life fantasy. A summer solstice barbecue of gilthead bream, the fish of Aphrodite.

Her belly grew to Mr Greedy-size proportions and so in the sixth month I started making pies. Huge, cartoon things bursting with lumps of meat and herbs and potatoes that she’d polish off like Desperate Dan or Mr Creosote.

By the eighth month, Sasha was unable to eat anything after 4pm as the indigestion had got so bad, so I wound down the cook-a-thon. She ate two full packets of corned beef a day or cheese slices, straight from the packet, often as she walked out of the shop, like a ravenous shoplifter.

December came and with it, Zachary, a baby boy so cute that every day many hundreds of strangers stop dead in their tracks in the streets of the capital, stunned at his angelic aspect.

I stayed indoors for six weeks after he was born, barely getting dressed. I read Stephen Hawking at 5am, prepared bottles, lost in astrophysics or breast-pump and steriliser assembly. I watched my boy eat the same thing every day.

Christmas dinner was cooked in a haze of sleep deprivation and eaten with one hand as he cried whenever I put him down. I kept cooking, I kept eating as if Sasha were still pregnant as she was now permanently ravenous from the feeding, but not as sick.

A year after the thin blue line appeared, none of my clothes fitted. She was shrinking, he was growing and I was 10kg heavier than I’d ever been. I was unfit and fat with an exhausting baby. With grim inevitability, I started a diet. I’m too busy to think about food, so I did the 5:2 diet and ate the exact same thing every Monday and Wednesday for three months. Porridge, salad and soup. Chicken or vegetable. Again and again, a calorie-controlled Groundhog Day.

Zac and I had a weigh-in one day this summer – his third, my final. I’ve lost what he now weighs. As I carry him around, back aching, ribs bruised, shoulders throbbing, I can’t believe I was carrying this much extra weight. Sasha is back to normal, eating whatever she wants, whenever she wants. Job done. What’s for dinner then?

Stew Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Ground Beef Recipe Ideas Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Ground Beef Recipe Ideas Biography

Source:- Google.com.pk
Nothing says comfort like soups and chili. So with autumn moving in, Cloverfields Farm & Kitchen's Janine Washle has some ideas to fill your bowls with a new twist on some old favorites.

Most cultures have soups that are synonymous with that country: Russian borscht, Spanish gazpacho, Italian minestrone to name a few. Soups are inexpensive and probably got their start when times were lean. It was easy to take scraps of meat, stale bread, water or broth and combine them in a pot over a fire or in a fireplace. Adding seasonings like bay leaves, parsley, and garlic not only provided medicinal benefits but allowed the cook to put her personal touch on the meal. Names like gruel, pottage, and broth let us know these early soups were thin.

Fast forward to today, while thin is in, we like soups with substance. Soups that are one pot meals are appealing because they can be made in a crock pot or in a big Dutch oven and can be frozen for future meals. Soups are convenient because of their portability. Pour them into a thermos or other container and they can go to work as a filling lunch.

Soup's economical appeal certainly makes it popular with young families, since the most basic of ingredients can be highlighted with the desired protein whether animal-based or legumes, and seasoned to each household's preference. With all of these superlatives, it still is the tradition and nostalgia of soup that makes it the most appealing. Everyone has a story of Mom's chicken soup, when cold season arrived.

Grandmas the world over have made vegetable soups whose signature recipes are still passed through the family. Whatever your reason for enjoying soup, ease, economy, or variety, one thing you can be certain of you will never get bored since every continent has a soup history that bears exploration.

Chili has history too, but that history is somewhat murky as to who made the first bowlful of chili. There are those who claim that angry Aztecs cut up Spanish explorers seasoned the chunks with spices and served them up. It has to be mentioned though that the Incas, Aztecs, and Mayans have records of meals that were mixtures of meat, beans, and spices long before Columbus and other explorers showed up. A popular claim states that cowboys and cattle drives developed chili out on the range. It is this angle, cowboys and cattle, which puts Texas at the front of the chili discussion in the United States. Texas has a passionate chili history. A great 'bowlful of red' as they affectionately refer to chili is the topic of many conversations in bars, homes, and the many cook off competitions that chili has spawned.

Chili is its own category when trying to figure out where to put it in the world of soups, stews, and chowders. It should not be soupy or stewy. Those textures are too loose. Chili should be thick but not dry; plenty of meat maybe pork never seafood in each spoonful; and most importantly, no beans. While many Texas chilis are made from cut up pieces of chuck, some chili makers actually grind the chuck with a coarse grinding plate and refer to this as the chili grind. No recipe that I could locate ever used pre-ground beef from the grocery.

Whether you hand cut the pieces or grind them yourself, you can make a pot of Texas style chili no matter where you live. Some recipes actually toast whole dried chiles and then grind them but it seems that modern Texans embrace the convenience of ground chiles readily available in any spice aisle. An important tip that bears passing along is to create "dumps." These dumps are mixes of spices that are added at least 2-3 times preferably 3; once at the beginning, in the middle, and then right before serving. It is this layering of spices and seasonings that adds complexity and a rich color to the concoction.

No matter what you prefer, a vegetable laden soup or a meaty chili, both are beloved and a family staple especially during the colder months. If you don't have a go to recipe, it is easy to find many on line to try out. By the end of the year, you will have found at least one that bears repeating. After a few more years and tweaking to fit your tastes, you will have that signature recipe and plenty of people asking you, "can I have a copy of your recipe?"

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.

Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Adjust the salt. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired.

Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.

CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.

On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.

Ground Beef Recipe Ideas Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Beef Curry Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Beef Curry Recipes Biography

Source:- Google.com.pk
Paul Newman was one of the most highly respected actor-directors in Hollywood. His 50-year marriage to actress Joanne Woodward was also one of the longest and happiest in Tinseltown, defying all odds.
Paul's successful life symbolized defying the odds. He was active in show business for more than five decades and accrued an impressive string of nominations and awards for his electrifying acting performances and directorial accomplishments: Cannes Film Festival Best Actor Award for The Long Hot Summer, Best Actor Oscar for The Color of Money, Emmy Award for Best Supporting Actor for Empire Falls, several Golden Globe Awards for Most Promising Newcomer, Best Director for Rachel, Rachel, Best Supporting Actor for Empire Falls, New York Film Critics Circle Best Actor Award for Nobody's Fool, and Golden Laurel Award for Best Actor in Hud, to name a few.

Surprisingly, he did not win Oscars for some of his most memorable roles in Cool Hand Luke, Butch Cassidy and the Sundance Kid, The Sting, Cat on a Hot Tin Roof, or The Hustler. Paul was ranked the Number 1 Box Office star in the US for both 1969 and 1970.

An international superstar with startling blue eyes and an arresting smile, Paul was charismatic and sexy on the screen, often playing anti-heroes or rebels, and he had legions of devoted fans for most of his career. He was chosen by Empire magazine in 1995 as #12 in their 100 Sexiest Stars in Film History list, and was voted the 13th Greatest Movie Star of all time by Entertainment Weekly.

Paul was an avid race car driver most of his life (he finished second in the 1979 Le Mans 24-hour race in a Porsche 935) as well as a visionary businessman. Later, at an age when most people are thinking of retiring, he had the drive of an entrepreneur to start his own salad dressing company, using his own homemade concoction as the starting point. He created the company "Newman's Own," and it was such a successful line of food products that it has earned in excess of $100 million. A generous man, Paul donated every penny of the Newman's Own profits to charity.

Well-known for his wicked sense of humor, in 1998 he quipped that he was a little embarrassed to see his salad dressing grossing more profits than his movies. He was awarded an honorary Oscar in 1994 in recognition of his charity work. Upon his death, it was estimated that since the 1980s, he had donated more than $175 million to charities.

Newman's death in September 2008, while not surprising because he'd been in serious ill health for a while, was still a sad day for his countless friends and fans around the world. Paul was 83 years young.

Newman's simple and tasty recipe below for Paul Newman's Own Marinated Steak uses one of his company's popular salad dressings as the marinade. I've used Paul Newman's Own dressings as marinades for chicken, beef, and pork, and then have tried using lesser-priced dressings, as well as my own cheaper homemade marinade and vinaigrette concoctions.

My husband can always tell the difference... every time. He loves Newman's dressings (must be the secret spices used) and I can't ever fool him. There is a wonderful "distressed" food store here in Phoenix — Bargain Bin. It usually has a few bottles of different Newman's dressings and marinades in stock, which I quickly scoop up. More often than not, the bottles are priced at 75 cents or a buck. Huge savings over buying it at the grocery store (average cost in my area is about $3 a bottle), although sometimes finding it at Bargain Bin can be hit or miss.

Investigate to see if there are similar distressed/bargain outlet stores in your area. Because, although I make many cheaper substitutions in recipes to save money, my husband would know the difference with Newman's vs. another brand vinaigrette. For this recipe to be truly wonderful, I recommend you use Newman's dressing.

Always humble about his successes, he once remarked in an interview, "Once you've seen your face on a bottle of salad dressing, it's hard to take yourself seriously."

Beef Curry Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian