Place the cubed meat in a bowl, season with
ny favorite filling in the recipes that follow.
TO MAKE
way underside membrane.
Remove meat from shells.
Chill.
Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water.
Cut through undershell with scissors; remove meat and reserve shells.
Flake meat with a fork.
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
Fry onions in butter.
Add curry powder.
Add meat and all other ingredients.
Stir until meat is turning brown (half cooked).
Pour into oven dish.
Blend eggs in 1 1/2 cups of milk. Pour over meat.
Put bay leaves on top.
Bake at 350\u00b0 until milk is set and meat is done.
nch cubes.
Season the meat with salt and pepper.
Brown meat; add onions, celery, soups, water, mushrooms, molasses, rice, salt and pepper.
Bake 2 hours, uncovered, at 325\u00b0.
Wilt greens in hot oil.
Do not brown.
Add water to cover. Cook rice according to the directions on box.
Set aside, keeping rice hot.
Add 2 tablespoons tomato paste.
Add 3 or 4 beef bouillon cubes, crushed.
Add meat, halfway cooked.
Simmer 1 hour or until meat is tender.
Serve over hot rice.
Mix together beef, pork, cracker meal, eggs, onion, salt, pepper, 1 1/4 cup peanuts and brown sugar.
Combine remaining peanuts and brown sugar.
Grease 9-inch loaf pan heavily; line bottom and sides with brown sugar mixture.
Fill with meat mixture.
Bake at 375\u00b0 for 1 1/4 hours.
Turn out carefully onto platter, glazed side up.
Serves 8 to 10.
I spray with Pam spray before greasing.
educe heat slightly. Add the meat and fry it until it
om/ For more indonesian cuisine recipes.
About 2 hours before serving, in large Dutch oven over medium-high heat in hot oil, brown meat well on all sides.
Chop one tomato and add with 1 1/2 cups water, salt, pepper and red pepper.
Cover and cook over low heat for 1 1/2 hours or until meat is tender.
About 2 hours before serving, in covered medium saucepan over low heat, cook meat, 1 1/2 cups water, salt and pepper for 1 1/2 hours or until tender.
Meanwhile, chop onions and tomatoes very fine.
In large skillet over medium-high heat in hot oil, cook onion-tomato mixture for 5 minutes.
Add meat mixture and peanuts. Cook about 20 minutes or until sauce cooks down slightly.
Serve over hot rice.
Makes 6 servings.
eef and cook, breaking up meat with a wooden spoon, for
ow heat.
Arrange the meat mixture in a casserole dish
Brown meat; add rest of the ingredients.
Bake in covered and greased casserole for 1 1/2 hours at 350\u00b0.
Fry onions and meat until tender.
Add collards and more oil, fry until heated.
Crumble Maggi cubes in and mix.
Serve over rice, with a side of fried plantain. Yum!
Fry onions in oil; add tomatoes and stir.
When it sticks, add vinegar, sugar and curry to create a sauce.
Blend sauce and set aside.
In a large covered skillet add meat, potatoes and frozen peas.
Add sauce, cover and simmer until potatoes are cooked. Serve with bowls of coconut, chutney, crushed pineapple and sliced bananas to garnish.
Mix bread with milk; set aside.
Saute onions, salt, pepper, vinegar, sugar, and apple in butter.
Mix into meat.
Add bread, egg and raisins. Mix gently by hand.
Form into loaf on baking sheet.
Bake one hour at 350\u00b0.