Norie

Picadillo-Mexican

With Cheese-stuffed Anaheim Peppers This is not the traditional Mexican picadillo or the traditional Mexican chile relleno. The Anaheim peppers are hanging on the plant calling to be picked but I could not think of what to do with them yet and the thought of all the trouble making chile relleno and making all theContinue reading “Picadillo-Mexican”

Fajita Enchilada Casserole

This is an alternative to wrapping each corn tortilla with the meat mixture. It is not the authentic enchilada but tastes the same and less work. We liked it. Ingredients: About 2 cups of cooked seasoned fajitas, chopped or diced. (Leftovers will do) 3 Poblano or Anaheim peppers, skin burnt and removed. ½ eggplant, skinContinue reading “Fajita Enchilada Casserole”

Cabbage Rolls or Stuffed Cabbage

Also Unrolled Cabbage Rolls (Below) Filling: ½ lb. lean ground Beef (chuck) and ½ lb. ground pork Or just 1 lb. ground chuck 12 outer leaves of a medium size cabbage head ½ of an 8 oz. tomato sauce (1/2 cup) ½ tsp. salt or to taste ½ of a medium onion, chopped 2 clovesContinue reading “Cabbage Rolls or Stuffed Cabbage”

Pan-Seared Ribeye Steak

For one piece of Ribeye steak about 1” thick. Sprinkle one side first with: Salt, Garlic powder Black pepper and A few drops of Worcestershire sauce (optional). Massage the seasonings well on the meat. Do the same on the other side. Place in a plastic bag or a covered dish and let it marinate anContinue reading “Pan-Seared Ribeye Steak”

Ribeye Roast

A thick piece of USDA Prime or Choice bone-in ribeye, about 4 pounds is perfect for this. USDA Select may also be a good piece of meat and cheaper but I’m not sure if it will be as tender. Just look for the marbling of fat in the meat. The more marbling it has, theContinue reading “Ribeye Roast”

Leftover Brisket BBQ In Homemade Sauce

I came up with this recipe for some leftover barbecue slices I kept in the freezer after a big get together. This is the same as the Pork County Ribs BBQ recipe but instead of pork I thought it would also be good with barbecued beef brisket and I was right. It is delicious inContinue reading “Leftover Brisket BBQ In Homemade Sauce”

Texas BBQ (Smoked Beef Brisket)

Slow cooked in a smoker or in a Texas barbecue grill makes this brisket so tender. Every cook has his/her own secret of making it from the marinade or the lack of, to what temperature and for how long it cooks in the pit. There is also a preference on what wood to use. SomeContinue reading “Texas BBQ (Smoked Beef Brisket)”

Roast Beef or Pot Roast

1 Chuck Roast 1 Envelope Onion Soup Potatoes, chunks Carrots, chunks Celery, chunks (optional) Place the roast in a roasting pan, add ¼ cup water, and shake the instant onion soup on top of the meat. Cover with aluminum foil and bake or roast in 325°F oven for 1.5 hours. Remove foil carefully (hot steam)Continue reading “Roast Beef or Pot Roast”

Mongolian Beef

This is my husband’s favorite Chinese dish so I had to learn to cook it. It is not at all different from other Chinese dishes except for the Chinese peppers and the absence of vegetables. Actually, Mongolian Beef does not have vegetables in it but you can add them if you like. I added slicedContinue reading “Mongolian Beef”

Ampalaya Con Carne

Bitter Melon With Beef Ampalaya is bitter melon or Bitter gourd. Con carne is “with beef” (meat in Spanish). Now, I don’t know how a Chinese dish was named in Spanish and even the Chinese restaurants in Manila call it by that name. It is a very popular dish in Chinese restaurants in the Philippines. Continue reading “Ampalaya Con Carne”