Free Online Recipes

INGREDIENTS:

4 oz. small shell or elbow pasta
1 lb. ground meat
1/2 c. chopped onion
1 can cream of celery soup
1 c. shredded cheddar cheese
8 oz. sour cream
1/4 c. milk
1 tsp. Worcestershire sauce
3/4 tsp. thyme, marjoram, or savory
10 oz. frozen mixed vegetables
1/4 c. crushed crackers

DIRECTIONS:

Cook pasta, set aside. Cook meat and onion until brown. Drain fat. Stir in soup, cheese, sour cream, milk, Worcestershire sauce, and herb. Stir in vegetables and pasta. Put mixture in a 2 quart casserole dish. Sprinkle with crackers. Bake at 375 degrees for 30 minutes, covered. Uncover and cook for 5 to 10 minutes more.

 Recipe ingredients:

• 1 pound ground lamb
• 1/2 cup very finely chopped onion
• 2 teaspoons fresh minced garlic
• 3/4 teaspoon salt, preferably sea salt
• 1/2 teaspoon dried ground marjoram
• 1/2 teaspoon dried ground rosemary
• 1/4 teaspoon black pepper

Recipe method:

• Mix everything together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute.
• Form into an oblong around a spit and slow cook over a grill for around 30-45 minutes, cooking far from the coals and rotating slowly.
• Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

Ingredients:

• 1 large onion, finely minced
• 1 tablespoon vegetable oil
• 1kg (2 1/4 pound) lean minced beef or lamb
• 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water
• 2 eggs, beaten
• 1 1/2 tablespoons finely chopped mint
• 2 1/2 teaspoons salt
• Black pepper to taste
• 2 tablespoons Ouzo (optional)
• 1 1/2 tablespoons finely chopped fresh parsley
• Plain flour
• 1 cup olive oil and corn oil mixed

Directions:

• Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
• Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste.
• Heat the oil mix in a large frying pan to the point of fragrance.
• Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan.
• As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready.
• Put the batch of meatball into the pan (use kitchen tongs as the oil is very hot).
• Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
• Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.
• Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.

Ingredients:

• 3 Cloves
• 3 Onions
• 1 Bayleaf
• 4 tbsp Ghee
• 1 tsp Cumin
• ½ cup Curd
• ½ kg Spinach
• Salt to taste
• 6 flakes Garlic
• 2″ piece Ginger
• 2 Kashmiri Mirch
• ½ kg Mutton cubed
• 2 Black Cardamoms
• 1 tsp Coriander seeds
• 6 Black Pepper powder
• A pinch of Baking powder

Method:

1. Grind garlic, cumin, coriander seeds ginger, onins and kashmiri mirch to a paste.
2. Boil finely chopped spinach with baking powder in just enough water. Liquidize.
3. Heat 4 tbsps ghee and add ground masala paste and saute till browned well.
4. Now add meat, cardamoms, cloves, ground black pepper, and bayleaf. Fry till the meat is brown in colour.
5. Add spinach. Pressure cook till the meat is tender and the gravy is thick.
6. Lower the heat and cook till the spinach and the meat are well blended.
7. Add beaten curd and simmer till the gravy is aromatic.

Ingredients:

• 500 gm Mutton
• 3 Onions
• 4 tbsp Ghee
• 250 Spinach
• Salt to taste
• 3 Tomatoes
• Chilli powder
• 1 tsp Garam Masala
• 250 gm Fenugreek leaves
• 1 tsp Tumeric powder
• 3 tsp Ginger-Garlic paste
• 1 tbsp Coriander powder

Method:

1. Apply salt to the methi and keep aside for 15 minutes and then squeeze it to remove the bitterness.
2. Clean the spinach and cut fine.
3. Make a paste of ginger, garlic and onion.
4. Heat the ghee and fry the paste till golden brown.
5. Put in the tomatoes too and wait till the ghee comes to the top.
6. Add the mutton and cook till it turns brown.
7. Add the remaining ingredients, stir well and cook till all the liquid dries up.
8. Add two cups of hot water and continue cooking till the mutton is tender(if you want dry mutton, cook it for a longer time otherwise remove earlier).
9. Serve hot.

Ingredients:

• 2 cups of parboiled Rice
• 4 Onions
• 6 tbsp Ghee
• 1 tsp Kala Jeera
• Salt as per taste
• 1 cup Arhar Daal
• A piece of Ginger
• 8 flakes of Garlic
• Coriander leaves
• 1 tsp Cumin seeds
• 1 tbsp Garam Masala
• 4 cups of minced Mutton

Method:

1. Apply the grounded masala to the minced mutton and leave for about 3-4 hours.
2. Wash the daal and soak in two cups of water for an hour, then add 1 tsp salt and boil until cooked.
3. Heat 4 tbsp ghee and fry the sliced onions until crispy.
4. Add a little more ghee and fry the marinated mutton, when fried to a brown color, add half cup of water and cook on a slow flame.
5. When water is absorbed mix the mutton with the cooked daal.
6. Pound cumin seeds, kala jeera and mix with the garam masala.
7. Heat 2 tbsp ghee in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices.
8. Repeat the layers ending with rice, sprinkle fried onions and pour ghee over it.
9. Put the dish in an oven so that the rice gets properly cooked.

Ingredients:

• 2 cups Parantha dough
• 1 tsp Salt
• 3 tbsps Oil
• Oil for basting
• ½ kg ground Meat
• 1 Green Chilli, grated
• 1 tsp Red Chilli powder
• 2 tsp Ginger-Garlic paste
• 2 meduim Tomatoes, chopped
• ½ cup All purpose flour to dust
• 2 tbsp Coriander leaves, chopped

Method:

1. For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
2. Add the green chilli and tomatoes and fry till the oil separates.
3. Add the ground meat and cook till dry.
4. Add salt and coriander leaves and mix well.
5. For paranthas divide the dough into 6 equal sized balls.
6. Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
7. Flatten again with a rolling pin.
8. Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
9. Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
10. Serve hot with curd.