Not exact matches
10 to 12 Chipotle Texas Smoked Red Chile pods, buy
here 1 large onion,
chopped 3 cloves garlic,
chopped 3 cups homemade
beef stock
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds
beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included,
chopped 2 3 - inch pieces galangal, peeled and
chopped (or substitute ginger) 10 shallots, peeled and
chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe
here
2 tablespoons vegetable oil 1 tablespoon ghee, recipe
here 1 large onion,
chopped 6 cloves garlic, minced 1 1 - inch piece ginger, minced 1 tablespoon bafat, Hurry Curry, recipe
here 1 pound minced
beef or lamb Salt to taste 1/4 cup cilantro or mint leaves
Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely choppe
Beef and ricotta meatballs adapted from
here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g
beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely choppe
beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves,
chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely
chopped *.
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and
chopped, buy
here 1 medium onion,
chopped 3 cloves garlic,
chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups
beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper
1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves,
chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
chopped 1/2 Red Cabbage, finely
chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or
here Warm Water Optional:
Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
Chopped cooked Chicken,
Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
From
here, you can puree the
beef into crumbles in your blender,
chop it into very small pieces, or shred it into small pieces.
Here is what you need: 1 - 3/4 cups uncooked penne pasta 1 pound ground
beef 1 teaspoon minced garlic (I just used the refrigerated jarred garlic) 15 ounce can tomato puree (if you have any leftover pasta sauce on hand, that works too) 14-1/2 ounce can
beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups fresh spinach,
chopped 2 cups grated mozzarella cheese (I don't use quite that much)
The restaurant you went to must be more accommodating to American tastes because
here anything with
beef is
chopped into small cubes which are tough and chewy.
Dinner at our favorite phở place at 49 Bat Dan Street (we ate
here 3 times in one week) is a hectic wait in line that snakes onto the street, but it is ultimately worth it as we watch the owner
chop hunks of
beef off and drop them into our soup.