Slow cooker beef casserole is a meal recipe many people have been asking me to show them how to prepare ever since the day I made it in our end of the year multi-million dollars company’s party. Even some women started getting jealous of me when their men compared my beef casserole in a slow cooker with theirs. Well am sorry, it’s not my fault!
I learnt beef casserole preparation at a very tender age, during my early high school days as a result of my long throat regular visits to my granny’s restaurant. The funniest thing about it is that I have even made it in my dreams for great a number of times!
Slow cooker beef casserole recipe requirements:
4 stick of carrots
2 red capsicum
1 cup of beef stock
1 cup of red wine
4 tablespoons of tomato sauce
I round of onions
2 tablespoon soy sauce
1Teaspoonful of chutney
1teaspoonful of salt
4 teaspoonful of Worcestershire sauce
2 kg of diced beef
2 tablespoonful of corn flours
Beef casserole in a Slow cooker preparation:
a. Start by slicing the onions, carrots and capsicum and place each of them in separate bowls.
b. Then add the beef meat to the slow cooker.
c. Also add the veggies to the slow cooker.
d. And then mix the salt, sauce, stock, wine and chutney all together.
e. Softly stir the mixtures so that the meat still remains under the pot, while the sauces get mixed through.
f. Then cook it on high which takes 4 hours to complete or low which will take 6 hours to done.
g. Wait for almost 20 minutes before you serve everybody, add corn flour with little water and add it to the slow cooker and stir in. Cook it for about 18 minutes until it gets thick.
h. Then serve to everybody, you can either serve it alone or with rice or mashed potatoes.
Tuesday 17 July 2012
Monday 16 July 2012
simple choclate cheesecake recipe
Simple chocolate cheesecake was a legacy from my late cranny who until exit always demanded for chocolate cheesecake specially white ones, which in my process of always testing it became addicted to it. The recipe is very simple and easy to fellow.
Simple chocolate cheesecake Ingredients:
200g (6 oz) digestive biscuit.
45g (2 2/3 oz) butters.
130g (4 oz) caster sugar, divided.
140ml whipping creams.
200g (6 oz) dark chocolates, melted and chilled one.
3 tablespoonful of cocoa powder mixed with small warm water.
2 (300g) tub cream cheese.
Simple chocolate cheesecake recipe preparation:
Prep: two hours
Break the digestive biscuits and add it with a melted butter and 2 tablespoonful of the caster sugar. Press it into a 19cm (8 in) cake tin and place in the refrigerator.
Beat the cream until it becomes soft. mix cold melted chocolate, add the cocoa powder mixure. Stir very well and keep it aside.
Beat the cream cheese and also the remaining sugar together. Fold in the cream/chocolate mixture and stir very well.
Spread it into a tin on top of crushed biscuits. Freeze for almost two hours.
Then bring it out and serve everybody.
Simple chocolate cheesecake Ingredients:
200g (6 oz) digestive biscuit.
45g (2 2/3 oz) butters.
130g (4 oz) caster sugar, divided.
140ml whipping creams.
200g (6 oz) dark chocolates, melted and chilled one.
3 tablespoonful of cocoa powder mixed with small warm water.
2 (300g) tub cream cheese.
Simple chocolate cheesecake recipe preparation:
Prep: two hours
Break the digestive biscuits and add it with a melted butter and 2 tablespoonful of the caster sugar. Press it into a 19cm (8 in) cake tin and place in the refrigerator.
Beat the cream until it becomes soft. mix cold melted chocolate, add the cocoa powder mixure. Stir very well and keep it aside.
Beat the cream cheese and also the remaining sugar together. Fold in the cream/chocolate mixture and stir very well.
Spread it into a tin on top of crushed biscuits. Freeze for almost two hours.
Then bring it out and serve everybody.
White chocolate cheesecake | recipe for white chocolate cheesecake
White chocolate cheesecake, a professionally prepared recipe! It might seem enternity to prepare but the outcome is always unbelievable. White chocolate cheesecake has always been my favourite when it comes to cheesecake, It is a legacy from my late granny who always claimed to be the first to introduce it to the world.
Cooling time: 40 minutes
Prep time: 24 hours
Servings: 6
Ingredients
600g of biscuit.
300g of mascarpone cheese.
Rounded lumb of butter.
3x 400g of white chocolate bars.
400g philadelphia cheese cream.
400ml of double creams.
Fruit which will be used for topping.
Method
1. Beat the biscuit until it’s totally grounded. Mix butter until it becomes crumply consistency.
2. Put the biscuits mixture in a cake can and pat until it becomes flat. Note: the Key is to make use of the right amount of butters to bind the biscuits together; add a little bit, and it would be exactly crumply; add excess and it would become soft. Put and allow it to be in the fridge for almost 40 minutes.
3. Start by melting the chocolate in a glass of bowl with a little pan of hot water on a low heat. Stir time to time in order to prevent sticking or gumming.
4. Add the philadelphia and mascarpone cheese together with a whisk; either hand or electric. Mix double cream and whisk. Lastly, pour melted chocolate to the mixture and whisk. It may seem a little bit 'curdled' neglect it and continue whisking.
5. Spoon the mixtures on the cooled and set biscuit base. Then take it back to the fridge to cool for as long as possible, until the topping is set. Lastly, beautify with fruit or with other toppings.
6. Serve to everybody.
Cooling time: 40 minutes
Prep time: 24 hours
Servings: 6
Ingredients
600g of biscuit.
300g of mascarpone cheese.
Rounded lumb of butter.
3x 400g of white chocolate bars.
400g philadelphia cheese cream.
400ml of double creams.
Fruit which will be used for topping.
Method
1. Beat the biscuit until it’s totally grounded. Mix butter until it becomes crumply consistency.
2. Put the biscuits mixture in a cake can and pat until it becomes flat. Note: the Key is to make use of the right amount of butters to bind the biscuits together; add a little bit, and it would be exactly crumply; add excess and it would become soft. Put and allow it to be in the fridge for almost 40 minutes.
3. Start by melting the chocolate in a glass of bowl with a little pan of hot water on a low heat. Stir time to time in order to prevent sticking or gumming.
4. Add the philadelphia and mascarpone cheese together with a whisk; either hand or electric. Mix double cream and whisk. Lastly, pour melted chocolate to the mixture and whisk. It may seem a little bit 'curdled' neglect it and continue whisking.
5. Spoon the mixtures on the cooled and set biscuit base. Then take it back to the fridge to cool for as long as possible, until the topping is set. Lastly, beautify with fruit or with other toppings.
6. Serve to everybody.
simple fish pie | A simple fish pie recipe prepared by a professional
Simple fish pie is one of the quickiest ways to make a fish pie. This simple fish pie recipe was prepared by a professional cook who has a cook programme every saturday on CNN. I almost bite off my tongue the first day I ate this fish pie after preparation,and ever since then it is either my simple fish pie or nothing.
Prep time:
Cook time:
Total time:
Serve:
Place the fish in a fry pan and add about 400ml of milk. Stud each of the onion quarter with a clove, now add them to the milk, including the bay leaves. Boil the milk – if you see little raising bubbles, adjust down the heat and simmer for 9 minutes. Then lift the fish on top of a plate and pour the milk in a jug to cool down. Flake the fish in large pieces into the baking dish.
Boil a small pan of water, then carefully drop the eggs in it with a spoon. Boil the water again, with just a few of bubbles rising to the surface. You can set your time to 9 minute for it, cook, now filter the water and cool the egg in cool water. Peel the back of the egg, and slice it and then arrange it on top of the fish, and scatter all over the chopped parsley.
Melt about half of the butter in fry pan, mix in the flour and then cook it for about 2 minutes using an average heat. Remove it from the heat, add it a little of the cold poaching milk and stir until it is merged well. Repeat the adding of milk little by little until it becomes smooth. Put on the oven and cook it for 5 minutes, consistently stirring it until it coats the back of the spoon. Then take it out of the oven, season it with a salt, grinded pepper and nutmeg, and pour the fish over.
Boil the potatoes for about 20 minutes. Then filter after done, season and crush it with the butter and milk. Top the pie with it, beginning from the edge of the dish to the other and shift the mash right to the edges to seal. Pat its top with a fork or knife, splash with cheese and bake for about 40 minutes. A day ahead could be fine, cool, then bake for 50 minutes.
Bring it down and serve everybody.
Prep time:
Cook time:
Total time:
Serve:
Simple fish pie recipe
method:Place the fish in a fry pan and add about 400ml of milk. Stud each of the onion quarter with a clove, now add them to the milk, including the bay leaves. Boil the milk – if you see little raising bubbles, adjust down the heat and simmer for 9 minutes. Then lift the fish on top of a plate and pour the milk in a jug to cool down. Flake the fish in large pieces into the baking dish.
Boil a small pan of water, then carefully drop the eggs in it with a spoon. Boil the water again, with just a few of bubbles rising to the surface. You can set your time to 9 minute for it, cook, now filter the water and cool the egg in cool water. Peel the back of the egg, and slice it and then arrange it on top of the fish, and scatter all over the chopped parsley.
Melt about half of the butter in fry pan, mix in the flour and then cook it for about 2 minutes using an average heat. Remove it from the heat, add it a little of the cold poaching milk and stir until it is merged well. Repeat the adding of milk little by little until it becomes smooth. Put on the oven and cook it for 5 minutes, consistently stirring it until it coats the back of the spoon. Then take it out of the oven, season it with a salt, grinded pepper and nutmeg, and pour the fish over.
Boil the potatoes for about 20 minutes. Then filter after done, season and crush it with the butter and milk. Top the pie with it, beginning from the edge of the dish to the other and shift the mash right to the edges to seal. Pat its top with a fork or knife, splash with cheese and bake for about 40 minutes. A day ahead could be fine, cool, then bake for 50 minutes.
Bring it down and serve everybody.
Roast topside beef | A well prepared roast topside of a beef recipe
Roasting topside of a beef preparation is one of the beef preparations that require patients and details following. It’s a delicious meal everyone will love to cook at home, if possible once per day. This recipe was passed to me by my lovely mum who has an internationally recognized restaurant in the state.
Preparation time:15 minutes
Cook time: 1hour.10minutes
Total time: 1hour.25 minutes
Servings: 7
Salts and freshly grind black pepper for taste.
230ml (9tablespoons) of Seville orange marmalade.
10ml (3tablespoons) of mustard powder.
40ml (3tablespoons) of sliced parsley.
2 x 2.0kg of lean beef topside.
3 big garlic cloves peeled and chopped.
50ml (4tablespoons) of fresh orange juice.
roasted topside of a beef Preparation:
Heat the oven to a gas of level 5-6, 190-200°C.
Then put the topside of the beef on top of a table or board where it can be chopped, make many openings or holes through it and put the garlic slivers into the openings. Use the mustard powder to rub all over the topside beef and season it with salt and grounded pepper.
Put the beef topside on a steel or iron rack in a very big roasting pan and open the roast for your desired cooking time, baste it from time to time with the beef juices.
Mix the orange juice, marmalade and parsley in a little bowl, then divide the whole mixture into two and put them in two different bowls and keep aside.
Bring out the beef and brush it with the marmalade mixture and then put it back in the oven. Note: this should be done when it is about 30 - 35 minutes towards the end of the cooking time.
Bring it out from the oven when it is up to your desired cooking time and share it to everybody with roasted, new potatoes, gravy, the seasonal green vegetable, marmalade glaze, and the parsnips.
Serve and enjoy your nicely prepared roasted beef roast topside of beef!
Preparation time:15 minutes
Cook time: 1hour.10minutes
Total time: 1hour.25 minutes
Servings: 7
roast topside beef
IngredientsSalts and freshly grind black pepper for taste.
230ml (9tablespoons) of Seville orange marmalade.
10ml (3tablespoons) of mustard powder.
40ml (3tablespoons) of sliced parsley.
2 x 2.0kg of lean beef topside.
3 big garlic cloves peeled and chopped.
50ml (4tablespoons) of fresh orange juice.
roasted topside of a beef Preparation:
Heat the oven to a gas of level 5-6, 190-200°C.
Then put the topside of the beef on top of a table or board where it can be chopped, make many openings or holes through it and put the garlic slivers into the openings. Use the mustard powder to rub all over the topside beef and season it with salt and grounded pepper.
Put the beef topside on a steel or iron rack in a very big roasting pan and open the roast for your desired cooking time, baste it from time to time with the beef juices.
Mix the orange juice, marmalade and parsley in a little bowl, then divide the whole mixture into two and put them in two different bowls and keep aside.
Bring out the beef and brush it with the marmalade mixture and then put it back in the oven. Note: this should be done when it is about 30 - 35 minutes towards the end of the cooking time.
Bring it out from the oven when it is up to your desired cooking time and share it to everybody with roasted, new potatoes, gravy, the seasonal green vegetable, marmalade glaze, and the parsnips.
Serve and enjoy your nicely prepared roasted beef roast topside of beef!
Low fat beef stroganoff- A professionally prepared recipe
Low Fat Beef Stroganoff is one of the beef recipes I learned during my days in cook school and I was taught by a professional cook who had travelled partially the whole Europe where he was invited to teach on how to prepare any beef meals.
Preparation time: 15 minute
Cooking times: 40 minutes
Total time: 55 minutes
Low fat beef stroganoffingredient:
2 (10 1/2 ounces) can fat-free cream of mushroom soup.
3 big onions.
2 lb fresh chopped mushrooms.
2 garlic cloves.
Salt and peppers.
2 lb thinly cut beef.
1.0 (10 1/2 ounces) can of water.
9 ounces fat free sour cream.
2 teaspoonful of oil.
2 teaspoonful Worcestershire sauces.
2 tablespoonful ketchup.
2 (8 ounce) package No Yolks egg noodle substitute
Low Fat Beef Stroganoff method:
Start by putting a deep frying pan in the heat, switched on the light and add brown beef stripes in the oil, add the chopped onions, mushrooms and garlic.
Next thing to do is to add salt and pepper to give it a good taste.
Then add the can of soup and water and also sour cream.
Continue cooking it until it gets very hot, add the ketchup and the Worcestershire sauce. Then bring is down when is gets done.
Finally, prepare the noodles by looking at how to cook it from its package directions. Bring the noodles down when it is done.
Then serve the low fat beef stroganoff beef over noodles to everybody.
low fat beef stroganoff
Preparation time: 15 minute
Cooking times: 40 minutes
Total time: 55 minutes
Low fat beef stroganoffingredient:
2 (10 1/2 ounces) can fat-free cream of mushroom soup.
3 big onions.
2 lb fresh chopped mushrooms.
2 garlic cloves.
Salt and peppers.
2 lb thinly cut beef.
1.0 (10 1/2 ounces) can of water.
9 ounces fat free sour cream.
2 teaspoonful of oil.
2 teaspoonful Worcestershire sauces.
2 tablespoonful ketchup.
2 (8 ounce) package No Yolks egg noodle substitute
Low Fat Beef Stroganoff method:
Start by putting a deep frying pan in the heat, switched on the light and add brown beef stripes in the oil, add the chopped onions, mushrooms and garlic.
Next thing to do is to add salt and pepper to give it a good taste.
Then add the can of soup and water and also sour cream.
Continue cooking it until it gets very hot, add the ketchup and the Worcestershire sauce. Then bring is down when is gets done.
Finally, prepare the noodles by looking at how to cook it from its package directions. Bring the noodles down when it is done.
Then serve the low fat beef stroganoff beef over noodles to everybody.
low fat beef stroganoff
simple beef stroganoff | A professionally prepared recipe
Simple beef stroganoff recipe was the first and easy beef preparation that I learnt from my professional cook teacher during my days in the school of cook. It’s so simple that my little daughter of 10 years old always cook it whenever she gets back from school. It's very clear, simple and quick to prepare.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1.10 minutes
Serve: 7
SIMPLE BEEF STROGANOFF INGREDIENTS:
3 cans sliced mushrooms.
2 cans cream of mushroom soup.
2 cans cream of chicken soup.
18 ounces of sour creams.
3 pounds lean ground beef.
2 packages wide egg noodles.
SIMPLE BEEF STROGANOFF METHED:
Start simple beef stroganoff preparation by putting the brown ground beef in a very large frying pan and then drain the water in it. Mix in the cream of chicken, add sour cream, then cream of mushroom soup and mushrooms. Reduce the oven heart and allow it to simmer for 50 minutes. Bring it down and put aside.
Then prepare the noodle that will be used with it by looking at the instructions or directions on how to cook the noodle on the package. When the noodle is done, pour it on the beef stroganoff and serve to everybody.
simple beef stroganoff
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1.10 minutes
Serve: 7
SIMPLE BEEF STROGANOFF INGREDIENTS:
3 cans sliced mushrooms.
2 cans cream of mushroom soup.
2 cans cream of chicken soup.
18 ounces of sour creams.
3 pounds lean ground beef.
2 packages wide egg noodles.
SIMPLE BEEF STROGANOFF METHED:
Start simple beef stroganoff preparation by putting the brown ground beef in a very large frying pan and then drain the water in it. Mix in the cream of chicken, add sour cream, then cream of mushroom soup and mushrooms. Reduce the oven heart and allow it to simmer for 50 minutes. Bring it down and put aside.
Then prepare the noodle that will be used with it by looking at the instructions or directions on how to cook the noodle on the package. When the noodle is done, pour it on the beef stroganoff and serve to everybody.
simple beef stroganoff
Ground beef and rice casserole | ground beef-rice casserole recipe
This ground beef and rice casserole recipe is from BBC food recipes program that is televised every Saturday evening by an expert. The taste is unbelievable, it is one meal I can eat many times without out getting fed up. And the good thing another nice thing about ground beef and rice casserole is that it very easy to prepare.
Ground beef and rice casserole ingredients:
2 lb lean of ground beef.
2 medium of onion well sliced.
1 cup celery, well sliced.
1 jar of Ragú pasta sauce, or any of your choice flavor.
1 cup of water.
2 tbsp of chili powder.
1 cup of raw rice.
1 envelope Lipton dry chicken noodle soup mix
4 cups of water
Sour cream
Avocado slices
Put the ground beef in a fry pan and drain it. Then add the sliced onion and sliced celery and stir it while on the heat for 6 minutes.
Mix pasta sauce, the 1 cup of water and the 1tbsp chili powder, then simmer them all together for about 15 minutes. Then add it into a casserole dish or disposable foil baking pan. Add in rice and the dry chicken noodle soup. But if you are making it ahead, then cover it and place it in the refrigerator for about 50 minutes before you serve.
And before you put it in the oven, add 4 cups of water to the casserole dish and mix it to blend.
Then bake it without covering it at 400 degrees for 40 minutes, that is if it is a little bit warmed but if it is cold you can then bake it for about 50 minutes or I hour. And then decorate it with either of sour cream or avocado or you can use any of your favorite hot sauce.Share and enjoy theground beef and rice casserole
Ground beef and rice casserole ingredients:
2 lb lean of ground beef.
2 medium of onion well sliced.
1 cup celery, well sliced.
1 jar of Ragú pasta sauce, or any of your choice flavor.
1 cup of water.
2 tbsp of chili powder.
1 cup of raw rice.
1 envelope Lipton dry chicken noodle soup mix
4 cups of water
Sour cream
Avocado slices
Ground beef and rice casserole preparation recipe
:Put the ground beef in a fry pan and drain it. Then add the sliced onion and sliced celery and stir it while on the heat for 6 minutes.
Mix pasta sauce, the 1 cup of water and the 1tbsp chili powder, then simmer them all together for about 15 minutes. Then add it into a casserole dish or disposable foil baking pan. Add in rice and the dry chicken noodle soup. But if you are making it ahead, then cover it and place it in the refrigerator for about 50 minutes before you serve.
And before you put it in the oven, add 4 cups of water to the casserole dish and mix it to blend.
Then bake it without covering it at 400 degrees for 40 minutes, that is if it is a little bit warmed but if it is cold you can then bake it for about 50 minutes or I hour. And then decorate it with either of sour cream or avocado or you can use any of your favorite hot sauce.Share and enjoy theground beef and rice casserole
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