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
blend in a cuisine typified by such dishes as this variety of
Tried and proven by myself in a number of homes. Never had a complaint




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


by kenfrog


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


  • 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.

Next Page »