Tell the butcher to grind the round or chuck for tiger meat and do not season.
Combine all the ingredients together.
Mix well and roll into \"ball like\" meat loaf.
Wrap in plastic wrap, then foil.
Let stand in refrigerator for 12 to 24 hours.
rill.
Place the Salmon meat side down on the grill
eef: combine all seasonings. Pat meat dry with paper towels and
ny favorite filling in the recipes that follow.
TO MAKE
Put the tiger prawns in a shallow dish.<
o medium high heat. Add tiger shrimps and cook on each
Saute the vegetables in the palm oil until they are semi-cooked.
Add the tiger prawns and cook for 3 minutes.
Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
Serve with steamed white rice.
om/ For more indonesian cuisine recipes.
eef and cook, breaking up meat with a wooden spoon, for
Again this is blended with an electric mixer.
If you are serving a small party, or several dips, you may wish to cut these recipes in two.
No trouble.
Goes well on party crackers.
Fry meat, potatoes, onion and garlic together until done. Drain off fat.
Stir in cinnamon, salt, pepper and carrots.
he crabs for all their meat and reserve the orange roe
Meat Pies:.
Place the veal,
emaining ingredients.
Montreal Smoked Meat: Rub 1/2 of the
combine the chopped bread, ground meat, onion, egg, paprika, and the
reen chillies.
The hamburger meat and boudin sausage will fall
hours, until doubled.
Meat Filling :
Heat the olive
ake Chili:
Saute meat and onions in 2 tbsp
Heat oil in Dutch oven over med.
-highheat.
Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
Drain.
Add all remaining chili ingredients, except potatoes.
Leave hot peppers whole.
Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
Remove bay leaf and hot peppers.
To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
Add ground beef and sausage meat; cook, stirring, until browned. Season