Start preheating the oven to 350F.

If you like garlic and want to add a couple of full heads, it’s a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.

Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.

Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.

Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn’t take long, less than a minute. Remove from heat.

Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it’s done cooking.

Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.

Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.

Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

In a large pot, saut chopped onions and minced garlic in the olive oil until translucent, about 3 minutes.

Add all other ingredients (except spaghetti) and lower heat to medium-low, cover and simmer for 2 hours. You may need to add more water after awhile if it starts to evaporate.

Cook spaghetti according to package directions. Drain and put in a large bowl. Top with the crab sauce.

Sprinkle with parsley and serve.

Serve with garlic bread or a loaf of Italian bread.

Buon appetito!

Wash the omena with hot water twice

Places it in a sufuria

Stir it till it drys add oil and shallow fry for 5 minutes

Add onions and tomatoes and stir till they form a source Add little salt

Serve and eat

Slice fat cap then add rub to all sides, wrap in plastic place in fridge 8-18hrs

Slice onion and spread on pan. Place meat (fat side down on grate) Season

Place pan with water under meat with coals on both sides add water to pan

275 for 6hrs maintain 275 putting more charcoal on both sides of grill. Baste with drippings. Adding additional water or apple juice. (Till 145 internal temperature)

Wrap in foil and cover in towel for 1hr to rest

In a pot add a lil oil fry the already chop red pepper and onions and scotch bonnet

Stir fry and add a lil hot water and allow to boil then add your noodles then seasonings cover amd allow to cook

In a bowl break amd whisk your egg add a lil salt and your chop onions and scocht bonnet

In a pan add a lil oil and fry your egg until golden brown

Heat the olive oil in a large, deep stock pot over medium heat.

Add the onion and carrots and saute for 8-10 minutes, until tender.

Add the garlic and cook for 1 minute.

Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.

Bring the soup to a boil, lower the heat, and simmer, uncovered, for about 30 minutes, until the tomatoes are very tender let it cook down.

In a blender or food processor blend until pureed and smooth.
Return to the pot, over medium heat and then add the cream and stir to combine.

Season to taste with salt and pepper.

Serve with raisin bread and some grilled chicken drumsticks or that which you see fit

Heat oil in kadai and fry garlic cloves, when it’s brown and crisp seprate from oil

Now add potato cubes in this hot oil, fry till crisp and light brown in colour when done separate it

Transfer the Kurkure in a bowl, break the large pieces

Now add already prepared popcorn, chopped green chilli, add nicely chopped onion (reserved some)

Add fry and crisp potato cubes, add some chopped coriander (reserve some)

Add kashmiri mirch powder, chaat masala & masala peanuts

Add few fried garlic, salt & lemon juice

Now mix all and transfer in serving plate

Now add remaining chopped onion & chopped coriander over it, sprinkle some chaat,masala

Add remaining fried garlic, finally add masala bhujia over the top

Now Kurkure Popcorn Chat is ready to serve

Read photos

Any brand name foods will work.

Empty the minced meat into a bowl

Add in the half the crushed garlic, half the chopped dhania and half the diced onions. Mix

Add in the egg. Mix

Add in the flour. Mix

Using a spoon, scoop the minced meat mixture.bthis ensures even sized pieces, hence even cooking and cook time.

Make balls out of them

Heat oil in a pan and add in the meat balls. Ensure enough spacing between the balls. Flip after 2 minutes to ensure nice browning. DO NOT PRESS DOWN THE BALLS.

Remove from pan. Save the remaining oil.

Have your sausages ready by cutting the sausage ends and doking once using a fork

Deep fry the sausages till well done. Divide the sausages to be equal in size with the meat balls

Add the remaining onions and garlic in the pan, with the oil from preparing the meat balls and saute them

Add in the sausages and meatballs and stir them

Pour in the tomato sauce and let cook all the pieces are covered with it and no more action is taking place in the pan

Garnish with the remaining dhania and serve

De-stem and De-seed the bell peppers.

Put you stuff in the bells and bake them on a cooky sheet (cover the bottom with tinfieal) for 20-25 mints. And boom. You good to go.

With you leftover shrimp and catfish you can steam them just add salt and pepper (butter for slippy stuff) and add you spices NO SAUCE.