Beef Pot Roast, Oriental Style

June 2, 2010 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Roast, Supper

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Beef Pot Roast, Oriental Style - This shanghai, saucy, beef pot roast recipe is phenomenal! Meaty chuck eye roast is used, and can be slowly oven baked, or slowly simmered stove top, whichever you prefer. It even has it’s own thick, rich gravy, recipe included, that has a distinct International flare to it. Such a simple, easy, homestyle recipe, I eve served it as a family Christmas meal one year, and they loved it!

Prep Time: 15 mins
Main Ingredient: Beef Chuck Eye Roast
Difficulty Level: 2

Ingredients to make Beef Pot Roast, Oriental Style

5 lb Beef chunk eye roast, boneless
2 tb Cooking fat
Salt Pepper
1/2 c Onion, chopped
1/2 c Green pepper, diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 t Ginger, fresh grated; OR
1/4 ts, ground ginger
1/2 c Water
4 oz Sliced mushrooms,drained, save liquid
2 tb Cornstarch
Hot cooked rice

Directions to make Beef Pot Roast, Oriental Style

Step 1:In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

Step 2:Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.

Step 3:For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.

Step 4:Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.

Image Source: foodistablog

Tags: Asian, beef, Cornstarch, Dinner, Ginger, Herbs, Meat, Mushrooms, One Pot, Onion, Peppers, Rice, Simple, Soy Sauce, Spice, Stove Top, Vegetables, wine

Chicken Curry with Apples

May 26, 2010 by Firehouse Chef
Filed under Easy Recipes, Main Course, New International Recipes, Supper, fried

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Chicken Curry with Apples - If love to try International food, then this is a “Must Try”. Unique, Indian spices are the star of this chicken and fruit recipe, smothering the sweet apples and succulent chicken breast with their savory, warm flavor. Super easy, and cooks in only twenty minutes!

Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Chicken Curry with Apples

2 tablespoons olive oil
4 skinless, boneless chicken breast halves,cut into strips
1 large sweet onion, diced
2 Granny Smith apples, peeled, cored and sliced
1 red bell pepper, seeded and sliced into strips
1 tablespoon red curry paste
1 teaspoon ground cinnamon
1/2 cup chicken broth
1 cup plain yogurt
salt and pepper to taste

Directions to make Chicken Curry with Apples

Step 1:Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.

Step 2:Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.

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Tags: Apple, Chicken, Dinner, Fruit, healthy, Lunch, Meat, Quick, Rice, Spice, Vegetables, Yogurt

French Canadian Meat Pie

May 4, 2010 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Supper, fried

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French Canadian Meat Pie - This homestyle, traditional, Fench Canadian meat pie recipe is not just simple, it’s foolproof! Speedy, pan fried ground beef, wholesome, garden fresh potatoes, and a dash of spice, mixed together and oven baked in a pie shell, until golden brown. A simple, easy, International dinner recipe, that is a classic.

Prep Time: 20-25 mins
Cook Time: 45 mins
Servings: 6EA
Main Ingredient: Ground Beef, Potatoes
Difficulty Level: 2

Ingredients to make French Canadian Meat Pie

4 - 5 medium potatoes
2 tb Oil
1 1/2 lb Medium ground beef
1 lg Onion, diced
1/4 ts Allspice
1/4 ts Cinnamon
1/2 ts Garlic Powder
Salt and pepper to taste
Pastry for 2 double-crust 9-inch pies

Directions to make French Canadian Meat Pie

Step 1:Boil potatoes and mash coarsely. Heat oil in large, heavy duty frying pan and brown beef and onion. Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper. Preheat oven to 400ŒF.. Line two 9-inch pie pans with pastry.

Step 2:Using slotted spoon, fill pans with meat mixture. Cover with top crusts, cutting vents so steam can escape.

Step 3:Bake in preheated oven for 45 minutes or until golden-brown.

Image Source: vieux bandit

Tags: All Spice, beef, Cinnamon, Dinner, French, Garlic, Ground Beef, Lunch, Meat, Onion, Pastry, Potato, Quick, Simple, Skillet, Stove Top, Vegetables

Greek Vegetable Casserole

March 4, 2010 by Firehouse Chef
Filed under Baked, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Supper, fried

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Greek Vegetable Casserole - This loaded with vitamins, vegetarian , Greek casserole is so good for you. It has 6 different vegetables in it, providing an extraordinary blend of flavors. As foolproof as it is delicious, this easy recipe is complemented perfectly by a thick slice of warm homemade bread.

Prep Time: 20 mins
Cook Time: 60 mins
Main Ingredient: Vegetables
Difficulty Level: 2

Ingredients to make Greek Vegetable Casserole

1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 ts Sugar
Feta Cheese

Directions to make Greek Vegetable Casserole

Step 1:Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes

Step 2:Saute the vegetables except the tomatoes in the olive oil in small batches. Saute each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you’re done, most (if not all) of the oil should be gone from the pan.

Step 3:Place the sauted vegetables in a baking dish and toss them briefly so that you won’t get only one kind of vegetable in one place. the tomatoes into the pan and saute for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

Step 4:Pour the tomato sauce on top of the vegetables and bake at 350 deg. F for 60 minutes or until the vegetables are tender. Sprinkle with feta cheese before serving.

Image Source: Sandy Austin

Tags: Dinner, Eggplant, Feta Cheese, Garlic, healthy, Lunch, Peppers, Simple, Skillet, Spice, Stove Top, Tomato, Vegetables, Vegetarian, Zucchini

African Vegetarian Stew

February 10, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Recipes, Supper

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African Vegetarian Stew - This classic, International stew recipe is not only totally vegetarian, it has a robust flash of flavor, from the magnificent medley of spices. Full of healthy, chunky, vegetables, This vegetarian recipe is cooked stove top, and is another, “30 Minute Meal”.

Prep Time: 10-15 mins
Cook Time: 30 mins
Servings: 4-6
Main Ingredient: Vegetables
Difficulty Level: 1

Ingredients to make African Vegetarian Stew

4 small kohlrabies, peeled, chunks
1 tablespoon onion, chopped
2 each sweet potatoes, peeled, chunk
2 each zucchini, sliced thick
5 each tomatoes, or (16 ounce can), fresh
15 ounces garbanzo beans, canned with liquid
1/2 cup couscous, or bulgar wheat
1/4 cup raisins
1 teaspoon coriander, ground
1/2 teaspoon turmeric, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
14 teaspoons cumin, ground
3 cups water

**Parsnips may be substituted for the kohlrabi.

***Serve the couscous separately, if desired.

Directions to make African Vegetarian Stew

Step 1:Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Image Source: ratexla

Tags: African, Dinner, healthy, Lunch, Quick, Simple, Spice, Stove Top, Vegetables, Vegetarian

Spiced Turkey and Rice

February 3, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy Recipes, Lunch, Main Course, New International Recipes, Supper, fried

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Spiced Turkey and Rice - This rustic, Spanish flavored turkey rice recipe is a simple, easy, stove top sensation. Cooked turkey, sweet vegetables, and hearty rice combine with herbs and spice to create this fabulous all in one, easy International recipe.

Prep Time: 5 mins
Cook Time: 25 mins
Servings: 4
Main Ingredient: Turkey

Ingredients to make Spiced Turkey and Rice

2 cup chicken broth
1 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
14 1/2 oz stewed tomatoes
2 cup long-grain white rice, cooked
1 cup green peas, thawed
2 cup turkey light meat, skinless, cooked and cubed

Directions to make Spiced Turkey and Rice

Step 1:In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice.

Step 2:Reduce heat to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed.

Image Source: matthewf01

Tags: Broth, Chicken, Dinner, Lunch, Meat, Mexican, One Pot, Quick, Rice, Simple, Spice, Stove Top, Tomato, Vegetables

Hot German Potato Salad

January 27, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Microwave, New International Recipes, Side Dish

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Hot German Potato Salad - This quick and easy, microwave, recipe for German Recipes potato salad, is a little out of the ordinary, as it is served hot. The one of a kind flavor and texture of bacon has also been added to this German side dish. A nice change from the ordinary, and so simple.

Prep Time: 10 mins
Cook Time: 8-10 mins
Servings: 4-6
Main Ingredient: Potatoes
Difficulty Level: 1

Ingredients to make Hot German Potato Salad

6 md To 8 md potatoes, cooked, peeled
8 sl Raw bacon, cooked & crumbled
1/3 c Olive oil or bacon fat
1/2 c Finely chopped onion
1/4 c Wine vinegar
2 tb Finely chopped green onion
1/4 c Chopped parsley

Directions to make Hot German Potato Salad

Step 1:Slice potatoes into a large, heat-resistant, non-metallic bowl. Add crumbled bacon.

Step 2:Place oil or bacon fat in a medium-sized, heat-resistant, non- metallic bowl. Add the 1/2 cup chopped onion and heat, uncovered, in Micro- wave Oven 5 minutes or until lightly browned. Add vinegar and cook an additional 3 minutes.

Step 3:Combine all ingredients with the potatoes; toss lightly. Serve hot.

Image Source: gemteck1

Tags: Bacon, Meat, Onion, Potato, Quick, Simple, Vegetables, Vinegar

Korean Wontons

January 25, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Deep Fry, Dinner, Easy, Easy Recipes, Lunch, New International Recipes, Snack, Starter, Supper

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Korean Wontons - This hefty, hearty, Korean wonton recipe is a favorite at our house, as everyone loves them! Stuffed with lean ground beef and diced vegetables, then deep fried to a crispy golden brown! One of our Best International recipes, without a doubt!

Prep Time: 15 mins
Servings: 60E
Main Ingredient: Ground Beef
Difficulty Level: 2

Ingredients to make Korean Wontons

1 lb Wonton skins
2 lb Lean hamburger
1 Chopped green pepper
8 oz Chopped bean sprouts
1 Chopped onion
1 egg
1/4 c Soy sauce
3 tb Sesame oil
4 Chopped green onions

Directions to make Korean Wontons

Step 1:Mix all ingredients except wonton skins. Put 1 T. of filling in each skin, fold and seal with egg.

Step 2:Deep fry until golden brown. Cook time varies, depending on temperature of oil.

Image Source: norwichnuts

Tags: Dinner, Egg, Ground Beef, Kid Friendly, Lunch, Meat, Quick, Simple, Soy Sauce, Vegetables

Korean Clear Beef Vegetable Soup

January 20, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Recipes, Soup

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Korean Clear Beef Vegetable Soup - This fragrant, super satisfying, Korean soup recipe is a secretly simple, stove top soup. Fresh garlic, scallion, and spinach, pair up with, no fuss ground beef, in a broth flavored with soy sauce for this savory International soup. Mmmm, doesn’t that sound delicious?

Prep Time: 5-10 mins
Cook Time: 15-25 mins
Servings: 4
Main Ingredient: Ground Beef, Spinach
Difficulty Level: 1

Ingredients to make Korean Clear Beef Vegetable Soup

1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 ts Soy sauce
1 tb Salt
Dash pepper

Directions to make Korean Clear Beef Vegetable Soup

Step 1:Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic.

Step 2:Bring the water to a boil. Add the meat and bring to a second boil.

Step 3:Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes.

Image Source: avlxyz

Tags: Garlic, Ground Beef, Lunch, Meat, One Pot, Quick, Simple, Soy Sauce, Spinach, Stove Top, Vegetables

Quick Fix Ceviche

January 6, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Microwave, New International Recipes, Starter

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Quick Fix Ceviche - This extremely easy, International fish recipe for ceviche, is fresh, light and has just the right amount of flavored spice. Traditionally made with crab meat, you can use another if you prefer, your families favorite, or whatever you have on hand.

Cook Time: 0 mins
Main Ingredient: Fish Fillets
Difficulty Level: 1

Ingredients to make Quick Fix Ceviche

1 pound fish filets
8 oz lime juice
1 each large onion, finely chopped
1 each jalapeno pepper, finely chopped
2 each med tomatoes, finely chopped
30 each pitted green olives
1/8 teaspoon cumin
20 each capers
1/4 cup coriander, chopped, fresh
1/4 cup olive oil
1 Salt, to taste
1 Pepper, to taste
1 oregano, to taste

Directions to make Quick Fix Ceviche

Step 1:Marinate fish in lime juice for 4 to 5 hours, until fish turns

Step 2:Mix fish with the juice with all other ingredients. Serve chilled.

Image Source: rick

Tags: Chilled, Corriander, Cumin, fish, Herbs, Jalapeno Pepper, light, Lime, Marinated, Olives, Onion, Oregano, Seafood, Simple, Tomato, Vegetables

Ingredients to make Beef Pot Roast, Oriental Style

Directions to make Beef Pot Roast, Oriental Style

Ingredients to make Chicken Curry with Apples

Directions to make Chicken Curry with Apples

Ingredients to make French Canadian Meat Pie

Directions to make French Canadian Meat Pie

Ingredients to make Greek Vegetable Casserole

Directions to make Greek Vegetable Casserole

Ingredients to make African Vegetarian Stew

Directions to make African Vegetarian Stew

Ingredients to make Spiced Turkey and Rice

Directions to make Spiced Turkey and Rice

Ingredients to make Hot German Potato Salad

Directions to make Hot German Potato Salad

Ingredients to make Korean Wontons

Directions to make Korean Wontons

Ingredients to make Korean Clear Beef Vegetable Soup

Directions to make Korean Clear Beef Vegetable Soup

Ingredients to make Quick Fix Ceviche

Directions to make Quick Fix Ceviche

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