by Buzzed Beef WHERE'S THE......BUZZEDBEEF? Greetings Bears! After a self-imposed hiatus, BuzzedBeef is back to bore you with more of my fitness saga: cardio, weights, diet, cardio, weights, diet, cardio.......actually, I'm very excited about some recent changes and developments and...
Dried Beef With Thai Sticky Rice Recipe : Ingredients3/4 lb Top sirloin beefcut into thin strips1 Teaspoon minced garlic1.5 Tablespoons Thai soy sauce1.5 Teaspoon sugar1 Teaspoon ground black pepper1 Cup vegetable oil1 tablespoon of whitesesame seed (optional)Thai sticky rice: 1 Cup Thai sticky rice (also known as 'sweet rice') soak in3 cups water about 2 hours Directions : Dried BeefMarinate beef with minced garlic,soy sauce, sugar and black pepper for 20 minutes.In preheated oven at 170 degrees, dry the marinated beef for 2 hours (turning the beef a couple times to make sure it dry evenly on both sides) Even better if dry out in the outside sun.Heat vegetable oil over medium-high heat, deep fry the dried beef for 3-5 minutes.Pat dry with paper towel and serve with sticky rice and Thai chill sauce
FOR RICE: Drained water, bring to steam, uncovered. Cook rice for 7 mintures and thoughly turning the rice up side down for it to cook from steam, keep turning til all side of rice are
Thai Red Beef Curry Recipe Thai Beef for Serves 4. Ingredients:500g lean beef strips1 tbsp thai red curry paste1 tbsp fish sauce 300ml canned coconut milk2 tbsp vegetable oil1 tbsp Brown sugar 1 tsp crushed garlic1/2 red capsicum (large mild pepper)80g button mushrooms80g spinach4 tbsp chopped basil
Directions:Mix the beef strips with oil and garlic. Heat wok on high. Stir-fry the beef strips in batches 1 minute, removing each batch when cooked.Before returning beef strips to wok, add capsicum (sliced) and sliced mushrooms with a sprinkling of water. Stir for 2 minutes.Return beef strips. Add curry paste, fish sauce, coconut milk, brown sugar, chopped spinach and chopped basil. Toss to heat through. Then serve with boiled rice and fresh basil leaves.Source: recipes.epicurean.com Tag: Thai Red Beef Curry Recipe Beef Recipe Beef Curry Thai food menu
Thai Beef Salad Thai Food Recipes : for 4 to 6 servings Ingredients2 green onions, chopped1 lemon grass, cut into 1 inch pieces1 cup chopped fresh cilantro1 cup chopped fresh mint leaves1 cup lime juice1/3 cup fish sauce1 tablespoon sweet chili sauce1/2 cup white sugar1 1/2 pounds (1 inch thick) steak fillet1 head leaf lettuce - rinsed, dried and torn into bite-size pieces1/2 English cucumber, diced1 pint cherry tomatoes
DirectionsIn a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least
Thai Food Recipes Ingredients1/2 cup reduced sodium soy sauce1/2 cup rice wine vinegar3 tablespoons orange juice3 tablespoons canola oil1 tablespoon sesame oil2 garlic cloves, minced2 teaspoons ground ginger1 teaspoon peanut butter3/4 teaspoon salt1/2 teaspoon cayenne pepper12 ounces spaghetti, uncooked1 cup broccoli florets1 cup snow peas1 cup red peppers, julienned1 cup zucchini, julienned1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steaks, cooked and cut into thin strips 2 tablespoons sesame seeds (optional)DirectionsFor dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, sprinkle with sesame seeds, if desired. Source : recipezaar.com Tag : Thai Beef Noodle Salad Salad Recipes Thai Food
• 1/4 lb Round steak, sliced• 1 tb Soya sauce• 1 tb Wine• Salt• 1 sm Onion, sliced• 1/2 lb Asparagus, sliced on the diagonal• 1 Celery stalk, sliced on the diagonal• 3 tb Water• 3 tb Oil1. Slice beef. Marinate in soya sauce, wine, and salt. Slice other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion for about 3 minutes. Remove to platter. Add asparagus to wok plus 3 tablespoons water. Stir, cover wok. Cook 3 minutes, lifting cover once or twice to stir asparagus. Add celery. Cook two more minutes with wok covered. Lift cover once to stir ingredients. Add beef back into wok. Mix everything together well. Serve (4 servings)NOTE: A corn starch gravy may be added to the above recipe if desired. Chicken or pork can be used in place of beef, they can be retained in wok while asparagus and celery are cooking in it. It is suggested that the asparagus be cut diagonally as it requires a fair amount of cooking time.
This is my husband's favourite dish of all time. At least once a week , this is the dish that I have to prepare for him. At first I hated the idea of cooking beef as to cut it into small pieces is really tiring. But after getting a good set of knives, I no longer see this as a chore but an essential dish.It is very easy to make as well. Cut about 500g of beef to small cubes.Marinade it with turmeric powder and salt.Boiled it in a wok ( to soften the beef) about 10-15 minutesOnce all the water has evaporated, pour in the oil and add in sliced shallots/onions with two/three pieces of green chillies.Fry for a further 10-15 on low heat. Serve while hot, delicious when eaten with hot fragrant white rice.The amount of oil should be at minimum level , but hubby prefers a little bit more. Whatever it is, go with the flow and your personal preference.
Serve with steamed jasmine rice (recipe on our site), boiled rice noodles or crusty french bread and a green salad.
Ingredients
500 grams beef shank (about 1 lb.)
1 celery, cut into lengths about 1" long
2 lettuce plants, 300 grams bean sprouts
1 tbsp coarsely chopped fresh coriander, about 1/2" length
1 piece galangal, about 1/2" length
1 crushed coriander root (or substitute with the top leafy part)
1 stick cinnamon, about 1" long
1 tbsp fried garlic
1 bay leaf
1/2 tsp white pepper (Rocket brand recommended)
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbsp light soy sauce (Thin soy sauce, Dragonfly or Healthy Boy brand)
1 tbsp dark soy sauce (Black thick soy sauce, Healthy Boy brand)
10 cups water
Preparation
Wash the beef, cut into 1" cubes. Put all the spices and seasonings into a pot. Follow with beef and water. Bring to a boil over medium heat, then reduce the heat. Cover and simmer for 50 minutes until the beef is tender. Blanch the bean sprouts and arrange
1/2 Lb. Top round steak2 Tb Sherry2 Tb Cornstarch2 Egg whites6 Tb Peanut oilSAUCE:1 1/2 cups Beef stock2 Tb Light soy sauce1 Ts Sugar1 1/2 Tb Cornstarch1 Ts Red wine vinegar5 Dried red chile peppers, broken into pieces8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to tasteWhisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2?inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir?fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce.Serve at once with steamed white rice.
1 whole flank steak1/2 cup soy sauce3 cloves garlic1/2 cup ginger ??chopped, freshdash black pepper1/2 cup hoisin sauce1 bunch scallionsIn a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very think on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve.
2 cups broccoli florets2 tablespoons cooking oil2 teaspoons minced garlic4 small dried red chilies1 teaspoon cornstarch dissolved in 2 teaspoons waterMarinade:2 tablespoons soy sauce2 teaspoons cornstarch1 tablespoon Chinese rice wine or dry sherry3/4 pound flank steak, thinly sliced across the grainSauce:3 tablespoons Chinese black vinegar or balsamic vinegar1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 teaspoons sugar2 teaspoons chili garlic sauce1 teaspoon sesame oil1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Letstand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place broccoli in a large pot with 1 inch of boiling water. Boil untiltender?crisp, 2 to 3 minutes; drain.4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Addgarlic and chilies and cook, stirring, until fragrant, about 10 seconds. Addbeef and stir?fry until no longer pink, 1 1/2 to 2 minutes.5. Add broccoli and sauce to wok; bring to a b
Ontdooi 5 plakjes bladerdeeg. Strooi zout en peper over 2 biefstukjes en bak ze om en om bruin in de hete bakboter. Haal ze uit de pan en zet ze even apart. Bak in het achtergebleven vet 100 gram in plakjes gesneden kastanje champignons, 1 fijngesnipperd sjalotje en 4 in stukjes gesneden plakjes ontbijtspek. Bak [...]
Fresh Thai Beef SaladEveryone knows my love for Thai food. While I usually prefer to go out and eat it, I occasionally indulge in a bit Thai cooking at home. The flavours are strong but the key is always balance. The Thai version of Beef salad is an old favourite and the perfect summer dish. It really is a complete meal and quite healthy. Oh yeah! and very easy. Make sure you use a good quality beef steak, preferably eye fillet. Here is my version. Authentic or not.FOR THE SALAD2-3 pieces of good quality eye fillet2 tomatoes, deseeded and chopped2 lebanese cucumbers deseeded and slicedhalf a small red onion thinly slicedsmall bunch of coriander leavessmall bunch of mint leaveshandful of dry roasted peanutshandful of toasted sesame seedsfried eschallots for garnishingFOR THE DRESSING1/4 cup of good extra virgin olive oiljuice of half a lime2 tablespoons of fish sauce1 small red chili finely choppeda small portion of palm sugarPUT IT TOGETHER1. Pre heat your oven to about 180-200
12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard?cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veinsfrom shrimp. Cut down back of shrimp with sharp knife. Gently pressshrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place oneshrimp, cut side down, on each bread piece. Gently press shrimp toadhere to bread. Brush or rub small amount of egg mixture over eachshrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoonchopped onion on each shrimp.5. Heat oil in wok over medium?high heat until it reaches 375F.Fry 3 or 4 shrimp?bread pieces at a time in the hot
Slow cooked, rich, sumptuous and packed with flavor. Braised short ribs are well worth the time and effort to make them. If you’ve had a dish like this before, you know what I’m talking about. If you haven’t, shame on you! Rush down to the store right this minute with a [...]
Yes, its getting pretty hard to believe, isn't it?Cargill is the latest company to join those that have had to recall beef because of possible E.coli contamination.Click here for all the details.
This is a quick meal that works well for us on nights when we go to hockey games and only have a short time to prepare dinner.Tortellini with Beef and Sun-Dried TomatoesINGREDIENTS1 Tbsp Olive Oil1/2 lb Beef, in small cubes or slices (I buy stew meat when in a hurry)1 oz sun-dried tomatoes in olive oil, about 1/8 cupGarlic PowderOnion PowderItalian SeasoningCooked Tortellini (I buy Buitoni's in the refrigerator section)Grated Parmeson or RomanoDIRECTIONSHeat Olive Oil in a skillet on medium heatAdd beef to the skilletSprinkle with garlic powder, onion powder and Italian Seasoning, to taste. I use about 1/8 tsp garlic powder, 1/8 tsp onion powder and about 1/4-1/2 tsp Italian SeasoningBrown beef until cooked through, add tomatoes and reduce to lowStir and heat for 1-2 additional minutesToss with Tortellini, sprinkle with cheese and serveServes 2
This is a quick meal that works well for us on nights when we go to hockey games and only have a short time to prepare dinner.Tortellini with Beef and Sun-Dried TomatoesINGREDIENTS1 Tbsp Olive Oil1/2 lb Beef, in small cubes or slices (I buy stew meat when in a hurry)1 oz sun-dried tomatoes in olive oil, about 1/8 cupGarlic PowderOnion PowderItalian SeasoningCooked Tortellini (I buy Buitoni's in the refrigerator section)Grated Parmeson or RomanoDIRECTIONSHeat Olive Oil in a skillet on medium heatAdd beef to the skilletSprinkle with garlic powder, onion powder and Italian Seasoning, to taste. I use about 1/8 tsp garlic powder, 1/8 tsp onion powder and about 1/4-1/2 tsp Italian SeasoningBrown beef until cooked through, add tomatoes and reduce to lowStir and heat for 1-2 additional minutesToss with Tortellini, sprinkle with cheese and serveServes 2
I have family coming in town this weekend, ATOMIC fans, so if I don't get around to posting much... no I didn't die in a tragic badminton accident.
My daily guitar jams will be on hold for a little while because I'm going into full songwriting mode starting Monday. However, but, but, I'm dying to hear some guitar jams by you. Upload a jam on the net somewhere and submit a link to it using ze contact form (cough... JP, Jon, IG).
15+ lessons have been added to the ATOMIC Insiders-only lessons. Including 25+ guitar speed exercises, a lesson on fretboard memorization (with purpose), a lesson on playing in the key of G, a couple lessons on modes, and a couple others.
Take it easy everybody. You rock.
My local butcher (The Crown Roast in Lingfield) always has good beef. Sourced from local farms and properly hung, the beef is always tender and tasty. The beetroot season is on us now and I thought the earthy sweetness of roast would go well.
Another recall.This time its frozen beef patties that were distributed in the Northeast by Topps Meat Company.So far several individuals have been hospitalized as a result of eating the E. coli bacteria-contaminated patties. These people experienced intense stomach cramping and bloody diarrhea. In older adults or those with a compromised immune system, illness caused by E. coli can be fatal. A total of 351,882 pounds of beef produced on June 22, July 12 or July 23, packaged with the number "Est. 9748" inside the USDA inspection mark were possibly affected.You can read more about the recall here.
Two pounds of stew beef.
And then, a bag of baby carrots poured in right on top.
Now for some flavour. We want to add tomato sauce. We’ve got a little bit of cedar vinegar, just two baby spoons. This will hit a flavour.
Okay, and my favourite, Maple syrup. This is pure maple syrup, and adds [...]
Table of contents for HEALTHY COOKING: Sweet & Hearty Beef Stew+HEALTHY COOKING: Sweet & Hearty Beef Stew+
Hi, I’m Janice. I’m Liz. We’re dieticians, and the meal makeover moms, and today we’re making sweet and hearty beef stew in the slow cooker.
You know, we created this recipe couple of years ago for baby talk magazine. [...]
What do you do with a lonely little piece of leftover chuck roast? You can always make a barbecue beef sammich, or just nibble it to death as a snack, but why not give it a bit of pride in its demise and turn it into something completely different and absolutely fabulous!…
But what would [...]
From the looks of iit I though this was an old poster. I was getting ready to bust on KFC for copying the idea with their Famous Bowls. However after a quick search with my trusty friend Google I found this PDF which explains that these delightful treats were a new addition in 2006.
“We are [...]
I took a trip today to Whole Foods to restock my gluten-free items. I have a bad habit of looking in other people’s carts in Whole Foods to see if they are also buying gluten-free. I always feel compelled to start a conversation about going gluten-free. I never do, but [...]
The Worlds Biggest Burger competition is taken very seriously apparently. With Burger Restaurants around the world trying to out do each other…
Attempt 1The massive Olde 96er which used 6 pounds of meat, one large onion, two whole tomatoes, one half head of lettuce, 1 1/4 pounds of cheese, top and bottom buns, and a cup each of mayonnaise, ketchup, mustard, relish, banana peppers and some pickles. By Denny Leigey
Attempt 2The Beer Barrel Belly Buster. This mammoth creation consists of 11.5 pounds of meat, 25 slices of cheese, 1 full lettuce, 2 onions, 3 tomatoes and 25,000 calories. This would set you back a modest $34.99.
Attempt 3The Mount Olympus burger which, wait for it, uses 25 pounds of meat and its total weight is over 50 pounds. Taking over 1 hour to prepare and costing $99 the challenge that goes along with the burger is for a 5 person team to complete the burger within 3 hours.
Attempt 4The Beer Barrel Belly Bruiser. This burger stands 34 inches tall and easily fe
Ostrich tapaCagayan de Oro, being the white water rafting capital of the Philippines, has a lot to offer the thrill seeker and adventure traveler. Aside from shooting the rapids, ziplining, braving suspension bridges, horseback riding and caving which we did, visitors to this city can also enjoy other activities such as rapeling, spelunking, tubing (also known as Pinoy rafting), biking and nature
Here's a simple recipe for a nice beef stock. A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment. I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!Ingredients:4 large Beef Shin Bones, cracked4 quarts cold water2 large Spanish Onions, quartered4 stalks Celery, chopped coarse3 large Carrots, chopped coarse3 Bay Leaves2 cups fresh Parsley, chopped coarse6 oz. Beef Stew MeatREAD MORE...
When looking upon the top sirloin that we had defrosted for dinner, I just didn't feel like having it as a steak. For some reason it called to me as beef korma. While there are several recipes on AllRecipes for Korma, I decided to make my own.Korma is a mild-curry dish that is prepared typically with yogurt and nuts. However, I don't care for nuts in savory food (usually) and we only had either flavored (vanilla) or expensive (Fage) yogurt around, I had to improvise.Ingredients (approx.)8oz Beef Steak (Lamb or Chicken could be used instead)1 tbsp. Extra Virgin Olive Oil1 tbsp. Unsalted Butter1/2 cup Yellow Onion, roughly diced 5 cloves Garlic, diced1 tsp. Cayenne Pepper1 tsp. Turmeric1 tsp. Cumin1 tsp. Garam Masala1 tsp. Ground Ginger1 Bay Leaf1/4 cup Half and Half (or heavy cream or yogurt)1/4 cup Frozen PeasInstructionsAfter cutting the steak in half, it was about 8oz; I seasoned it with kosher salt and then grilled it to barely rare.While the steak was cooking, I heated a tablespo
At the end of a dinner party in Verviers, Belgium, a helpful guest cleared the table, washed the dishes, and took the leftovers to the basement to put them in the deep freeze. There she discovered the host's wife and 12-year-old stepson — frozen solid. Hopefully the host won't use the defense that his wife was frigid all along.
I LOVE LOVE LOVE beans and franks. I don’t know, maybe it reminds me of my childhood. It’s fast easy and CAN be light with Hebrew National’s 97% Fat Free Kosher Beef Franks. These things are a staple in my freezer during grill season. They are exactly a point a piece, 45 [...]
Here is a copy of the press release issued by Tyson regarding the ground beef recently recalled.Sherman, Texas ? June 8, 2007 ? Tyson Fresh Meats, Inc. is voluntarilyrecalling retail packages of ground beef produced at its plant inSherman, Texas, company officials reported today. A sample analyzed bythe company was found to contain E. coli O157:H7.To date, there have been no illnesses reported or associated with anypackages of ground beef produced by the Sherman plant. However, thecompany is conducting the voluntary recall as a precautionary measure.This recall is not related to a recent ground beef recall initiated by aCalifornia based meat company.The action involves 40,440 pounds of ground beef, which is sold inpre-packaged trays that are placed directly into the meat case by theretailer.The product was produced on June 2. Each package bears the establishmentcode EST 244S as well as a ?use or freeze by? code date of June 13,2007. Specific products being recalled include:?1.5-po
Have you ever wondered how the nutritional quality of beef changes as the cooking method or percentage of fat changes? Wonder no more. The USDA has recently posted an online calculator that totals the protein, vitamin and mineral amounts in ground beef that contains between 5% and 30% fat.The calculator also contains information on a variety of beef cooking techniques, from baking to broiling, and how method of preparation affects the nutritional quality.Interested? Check it out before your next BBQ... http://www.nal.usda.gov/fnic/foodcomp/c ... E_NO=23999
Beef O’Brady’s - Coming to Mount Pleasant, SC
Restaurant expected to open in August at Belle Hall Shopping Center, off of Longpoint Road in Mount Pleasant, SC. The 3,600-square-foot restaurant will be located next to Stein Mart and will be outfitted with 30 high-definition televisions. The restaurant is expected to employ about 30 full-and part-time workers. Owners Mark and Cathy Reamer said they hope to open three more Beef O’Brady’s in the Charleston area in the next two years. Beef O’Brady’s launched its first Charleston area location in March 2006 in Summerville. Headquartered in Tampa, Fla., the Beef O’Brady’s chain has expanded to 220 independently owned franchises in 19 states and recently opened locations in the Myrtle Beach area. New restaurants in North Myrtle Beach and Conway are in the planning stages, said Tim Humes, the company’s director of franchise and real estate. “South Carolina and North Carolina are g
When I first laid eyes on Ludo Levebvre’s cookbook Crave: The Feast of the Five Senses I didn’t know what to make of it. I would go into detail about the hilarious photographs (which I’m sure were not the intention and thus making it all the more sad because of it) but I have seen enough entries online treading that path, and a joke told too many times ceases to be funny (The Aristocrats aside). I think it best to present this link to SoCalorie’s An Open Letter to Ludo Lefebvre, from the May, 2005 entry from la.foodblogging.com, and leave it there. Aside from the pretty pictures, what kept me looking through this cookbook were the recipes, flavours different from what I was used to, but recognizable all the same. They looked really good, I mean, look at the guy’s creds, Lefebvre’s worked under some amazing people in some impressive places. He obviously knows what he’s doing—in the recipes, if not branding. The book was filled with spices that weren’t (yet) in my pan
Once, sometimes twice, a week I make a batch of soup. My wife and I takes turns deciding what type I will make and then on my way home from work I’ll stop in at the organic market and pick the ingredients up fresh. This week was L’s choice and reaching back into her comfort food memories she picked Beef Barley soup. I did a quick search and found a great recipe from February 2000 issue of Bon Appétit. I hadn’t fully read the recipe until I got home and found that before the meat gets added the soup has to sit over night. Postponing the soup night seemed a sad thing at first but over the next 24 hours the flavours had married beautifully and made it all worth while. I only bought about one pound of the filet mignon (the recipe calls for 1 1/2 lbs), but when cut into half inch pieces it was more than enough and cooked quite quickly. To accompany the soup I brushed some sourdough bread with garlicky olive oil and mozzarella cheese and grilled it until it was bubbly. We both had sec
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