Meat, Poultry, and Fish


By Daniel Spaniel, Africa.

This delicious East African recipe is healthy, and easy to
prepare. The rich blend of African, Indian, and Arabic peoples of East
Africa
blend in a cuisine typified by such dishes as this variety of
pilau.
Tried and proven by myself in a number of homes. Never had a complaint
yet.
Enjoy.
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(kenfrog)

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pictured: california rolls, salmon and avocado, imitation crab and avocado.

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by kenfrog

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This is the first in a series of sushi articles. The California roll was invented 30 years ago by a sushi chef who wanted to make a sushi without any raw ingredients. The roll also has the nori (seaweed laver) on the inside instead of the outside. Traditionally a California roll contains avocado, imitation crab stick, cucumber, and the outside is scattered with sesame seeds. I took the liberty to add salmon as well, but this is optional. serve with soy sauce and wasabi. (more…)

by Delia Smith

 

 

Serves 2 (more…)

submitted by Sasa, Japan. Taken from: easybetterrecipes

A mixture of ground beef & rice is used to stuff cabbage rolls, which are cooked in tomato sauce, with a flour mixture on top.

 

 beef_cabbage_rolls.jpg (more…)

from Eve

Ingredients:

  • 1 kg. beef or lamb
  • 8 tbsp. soy sauce
  • 4 tbsp. cornstarch
  • 1 kg. green beans
  • 8 tbsp. oil
  • 2 tsp. salt
  • 4 tbsp. sherry (or other cooking wine)
  • 8 tbsp. stock or water

1. Cut the meat into thin shreds about the width of the green beans and about 1 ½ inches in length. Mix together the soy sauce and corn flour, then marinate the pieces of meat in it for about 10 minutes.
2. Heat half the oil in a wok or frying pan and stir fry the meat for about a minute or until lightly colored, then remove and set aside.
3. Heat the remaining oil and stir fry the beans for about 1 minute, then add the meat, salt and sherry. Blend well together and add a little stock or water if necessary, but do not overcook, otherwise the beans will lose their crispiness and the meat its tenderness.

23888200.jpgBy Prevention magazine

* Milk bath: Marinating thin fish fillets (such as flounder) in milk is a classic preparation technique that keeps moisture locked in.
* Potato bed: In an ovenproof dish, bake thicker fish steaks atop a layer of thinly sliced potatoes that have been drizzled with olive oil and dusted with salt and pepper.
* Asian infusion: Try a slather of black bean sauce on any thin fillet before you broil it, or stir-fry cubes of thicker fish steaks with your favorite Asian sauce and lots of healthy veggies.
* Fruit fun: Fill a hollowed-out pineapple half with your favorite tuna or salmon salad. Or try teaming a broiled fish steak with a spicy salsa made with diced mango and a bit of finely chopped jalapeno peppers.
* Garlic ‘n’ lemon: This classic combination brings out the best in your fillets every time.

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