All Recipes Breakfast Dinner

All Recipes Breakfast Dinner

All Recipes Breakfast Dinner Hello, my name is Mohammad Ishaq A. I am from Pakistan. People often make food at home. They also know how food is prepared. But some people are so worried


about what to make today and how to make it, it becomes difficult for them to decide the menu. No worries, you have been with me. I will ease your problem. I

have thousands of recipes. Just send me an e-mail with the recipe you need. Ten recipes are free. The rest are free. Here are ten recipes for those

who have difficulty cooking at home or are thinking of becoming a new chef? If you want to create a YouTube channel of recipes, you will be very helpful. You

can contact Below is a free recipe as a sample. How can you benefit from it? There is a recipe menu. Select and Email me All Recipes Breakfast Dinner
You can use your own homemade stock for this recipe, or you can use canned broth. Traditional Italian meat stock uses a combination of beef, pork, and chicken, and is lighter than its rich French counterpart. The combination of stocks and water in this recipe gives a pretty good approximation of the real thing

  • All Recipes Breakfast Dinner
    1. Argentine Meat-Filled Pies (Empanadas)
    2. Carpaccio
    3. Dutch Meatball Hors d’Oeuvre (Bitterballen)
    4. Hot Reuben Dip
    5. Japanese Beef and Scallion Rolls (Negima)
    6. German Meatballs in Caper Sauce (Koningsberger Klopse)
    7. Italian Marinated Beef (Carne Cruda)
    8. Norwegian Beef Rolls (Okserulader)
    9. Peruvian Marinated Beef Heart (Anticuchos)
    10. Russian Beef Tongue with Horseradish Sauce (Kholodnyi Iazyk s Khrenom)
    11. Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
    12. Steak Tartare
    13. Swedish Meatballs
    14. Turkish Meatballs
    15. Turkish Meat Pastries (Boreks)
    16. Uruguayan Beef Tongue Vinaigrette (Lengua a la Vinagreta)
    17. Afghan Bean and Meatball Soup
    18. Basic Beef Stock
    19. Beef Consomme with Sour Cream and Caviar
    20. German Goulash Soup (Gulyassuppe)
    21. Italian Meatball Soup (Polpettine in Brodo)
    22. Korean Oxtail Soup (Gori Gom Tang)
    23. Oxtail Soup
    24. Vietnamese Beef Soup (Pho)
    Main Dishes
    25. Argentine Beef Stew (Carbonada Criolla)
    26. Asian-Style Mushroom Burgers
    27. Bacon and Blue Burgers
    28. Beef and Dried Fruit Stew
    29. Beef and Sun-Dried Tomato Stew
    30. Beef Bourguignon
    31. Beef Braised in Coffee
    32. Beef Casserole with Walnuts
    33. Beef Goulash
    34. Beef in Guinness
    35. Beef Stroganoff
    36. Beef Wellington
    37. Brie Burgers
    38. Carpetbag Steak
    39. Chasen’s Chili
    40. Chicken-Fried Steak for One
    41. Chinese Red-Cooked Beef (See Yo Ngau Yook)
    42. Corned Beef
    43. Corned Beef and Cabbage with Orange Horseradish Sauce
    44. Corned Beef Hash
    45. Creamed Chipped Beef on Toast
    46. Cuban “Fried Cow” (Vaca Frita)
    47. Cuban Fried Marinated Steak (Bistec de Palomillo)
    48. Cuban Shredded Beef (Ropa Vieja)
    Main Dishes
    49. Curried Pot Roast
    50. Danish Beef and Onion Smorrebrod
    51. Danish Meat Patties (Frikadeller)
    52. Easy Beef Ragout
    53. English Boiled Beef and Carrots
    54. Flemish Beef Stew (Vlaamse Stovery, Les Carbonades Flamandes)
    55. French Beef Daube with Olives (Daube de Boeuf aux Olives)
    56. French Steak with French Fries (Steak Frites)
    57. German-Style Pot Roast
    58. Greek Beef Stew (Stifado)
    59. Greek-Style Flank Steak
    60. Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding
    61. Indian Beef Vindaloo
    62. Indonesian-Style Flank Steak
    63. Italian Beef Patties with Tomatoes and Mozzarella (Polpette alla Pizzaiola)
    64. Italian Bologna-Style Meat Sauce (Ragu Bolognese)
    65. Italian Neapolitan-style Beef Rolls (Braciole Napolitano)
    66. Meatloaf Burgers
    67. Mediterranean Burgers
    68. Mexican Hash (Picadillo)
    69. Mexican Pot Roast
    70. Mexican-Style Flank Steak
    71. Moroccan Pot Roast
    72. Old-Fashioned Pot Roast
    73. Peruvian Flank Steak Ajiaco (Bistec al Ajiaco)
    74. Philly Cheese-Steak
    75. Portuguese Steak with Eggs (Bifes com Ovos)
    76. Puerto Rican Beef Stew
    77. Rib Eye Steaks au Roquefort
    78. Rosemary Steak
    79. Rumanian Fresh Sausage (Mititei)
    80. Sausage-Stuffed Meatloaf
    81. Sour Beef Stew
    82. South American Stuffed Rolled Flank Steak (Matambre)
    83. Spaghetti and Meatballs
    84. Steak and Kidney Pie
    85. Steak au Poivre
    86. Steak Diane for Two
    87. Stir-Fried Orange Beef
    88. Swedish Beef a la Lindstrom (Biff a la Lindstrom)
    89. Swedish Beef Hash (Pytt i Panna)
    90. Swedish Beef Stew (Kalops)
    91. Swiss Steak
    92. Swiss Zurich-Style Veal (Zurcher Geschnetzeltes)
    93. Szechwanese Red Cooked Beef with Noodles
    94. Taco Salad
    95. Tex-Mex Burgers
    96. Thai Beef Salad with Mint (Laab Nuea)
    97. Thai Burgers with Gingered Mushrooms
    98. Thai-Style Beef Curry
    99. Vietnamese-Style Beef Kabobs
    100. West African Beef Stew
    101. Westphalian Beef Stew (Westfalischer Pffeffer-Potthast)

1. Italian Meatball Soup (Polpettine in Brodo)


1 1/2 cups (375 ml) canned beef stock
1 1/2 cups (375 ml) canned chicken stock
1 cup (250 ml) water
1 slice white bread, crust removed
1 Tbs (15 ml) milk
1/2 lb (225 g) ground veal, pork, or beef
1 egg
2 Tbs (30 ml) freshly grated Parmesan cheese, plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine the beef and chicken stocks and water in a pot and bring to a simmer over moderate heat. Place the bread and milk in a mixing bowl and mash with a fork to make a smooth paste. Add the remaining ingredients and mix thoroughly. Form into small meatballs about 1/2 inch (2.5 cm) in diameter. Place in the simmering stock and cook for 10 minutes. Serve garnished with freshly grated Parmesan cheese. Serves 4 to 6.

Every time I publish a recipe containing oxtail I get a slew of emails asking me what, exactly, is an oxtail. It is the tail of a cow and it contains tough but very flavorful meat that must be tenderized my long, slow cooking. They are available in all American supermarkets, and if you don’t see them, just ask your butcher to order some for you.

Korean Oxtail Soup (Gori Gom Tang)

2 lbs (900 g) oxtail cut into 2-inch (5 cm) pieces
6 cups (1.5 L) water
1 Tbs (15 ml) sliced fresh ginger
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) soy sauce, or to taste
2 tsp (10 ml) sesame oil, or to taste
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
Chopped scallions (spring onions), green and white parts, for garnish
Toasted sesame seeds for garnish

Combine the oxtail, water, and ginger in a large pot and bring to a simmer over high heat. Skim and discard any foam that rises to the surface. Reduce the heat and simmer covered until the meat is tender, about 2 hours. Remove the oxtail from the stock and allow to cool enough to handle. Remove the meat from the bones and return it to the pot. Discard the bones. Add the garlic, soy sauce, sesame oil, pepper flakes, salt, and pepper and simmer for 20 to 30 minutes. Serve garnished with chopped scallions and toasted sesame seeds. Serves 4 to 6.All Recipes Breakfast Dinner

This rich and aromatic soup takes four hours of simmering and should be refrigerated overnight in order to remove the fat from the stock, so I recommend making it the day before you plan to serve it.All Recipes Breakfast Dinner

Oxtail Soup

2 Tbs (30 ml) vegetable oil
6 lbs (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2 L) beef stock
3 Tbs (45 ml) dry sherry
1 large carrot, chopped
1 large stalk celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches. Remove and set aside. Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot. Boil until the wine is reduced to about 2 tablespoons (30 ml). Add the reserved oxtails and onion and reduce the heat to low. Simmer covered for 20 minutes. Add the beef stock and bring to a boil over high heat. Skim off the foam that rises to the surface and simmer partially covered for 4 hours. Strain the soup and set the oxtails aside to cool. Pick off the meat from the oxtails and reserve. Refrigerate the meat and stock for up to 3 days. Skim off and discard the fat from the surface of the stock. Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper. Simmer just until the vegetables are tender, about 10 minutes. Serve garnished with chopped parsley if desired. Serves 6 to 8.All Recipes Breakfast Dinner

If Vietnam had an official national dish, this would be it. Typically a breakfast dish, it is also to be found on most luncheon and dinner menus. It’s actually as much of a salad as a soup, and is usually served as a one-dish meal.

Vietnamese Beef Soup (Pho)

5 to 6 lb (2.5 – 3 Kg) beef bones, cut into 2 inch (5 cm) pieces
1 lb (500 g) stew beef, cut into 1/2 inch (1 cm) pieces
4 onions, very thinly sliced
A 1-inch (2 cm) piece of fresh ginger root, scraped and thinly sliced
1 cinnamon stick
1-star anise*
1 tsp (5 ml) whole black peppercorns
Salt to taste
1 lb (500 g) fresh bean sprouts
1/2 lb (250 g) dried rice noodles
6 scallions (spring onions), thinly sliced, including the green parts
1 lb (500 g) rump steak, sliced paper-thin into pieces about 2 by 4 inches (5 x 10 cm)
2 lemons, cut into wedges
2 hot red chilies, sliced into thin rings

Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water. Add half the sliced onions, ginger, cinnamon, star anise, peppercorns, and salt. Bring to a boil and turn the heat to a very low simmer. Skim the foam from the surface and cook covered for 6 hours. All Recipes Breakfast Dinner

Soak the noodles in enough water to cover for 2 hours. Drain and cook in enough boiling water to cover until just tender. Do not overcook. Drain well and set aside. Blanche the bean sprouts by pouring boiling water over them in a colander. Rinse under cold water and set aside.All Recipes Breakfast Dinner

To serve, divide the noodles among individual serving bowls. Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef. Ladle the broth over the beef and noodles. The heat from the broth is enough to cook the beef, which should be slightly pink. Serve with lemon wedges, sliced chillies, nuoc cham, and vegetable platter (see below). Serves 6 to 8 as a main dish.

This sauce is served at virtually every meal, and is the Vietnamese equivalent to the Western custom of providing salt and pepper with every meal.All Recipes Breakfast Dinner

Nuoc Cham

2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds
and membranes removed
2 Tbs (30 ml) sugar
1/4 fresh lime, juice and pulp only
4 Tbs (60 ml) fish sauce*
2 to 4 Tbs (30 – 60 ml) water, according to taste

* Also known as nuoc mam, it is available in finer supermarkets and Asian specialty shops.All Recipes Breakfast Dinner

Purists insist that the garlic and chili pepper be ground together in a mortar and pestle, although acceptable results can be obtained by processing all the ingredients in a food processor. The traditional procedure is as follows:

Combine the garlic and chili pepper in a mortar and mash with the pestle until a paste is formed. Squeeze the lime juice into the paste, then remove the pulp from the lime and add it to the mixture. Mash to a paste again, and add the fish sauce and water, stirring to combine. Makes about 1/2 cup (125 ml) to serve 4 to 6.

This vegetable platter is almost as common a sight on Vietnamese tables as is the nuoc cham. An assortment of greens and sliced vegetables is served alongside many traditional dishes, allowing the diners to serve themselves.

Vietnamese Vegetable Platter

1 head soft leaf lettuce, such as Boston or Bibb (not Iceberg)
1 cucumber
1 cup fresh mint leaves
1 cup fresh coriander (Chinese parsley)
1 cup fresh bean sprouts

Separate the head of lettuce into individual leaves, rinse, drain, and set aside. Peel the cucumber partially, so as to leave stripes of green skin down its length. Cut the cucumber in half lengthwise, and then into thin slices, forming semicircles. Arrange the lettuce leaves in a mound in the center of a platter. Arrange the mint, coriander, and bean sprouts in mounds around the lettuce. Arrange the cucumber slices around the edge of the platter, overlapping them slightly.All Recipes Breakfast Dinner

My family discovered this dish when we lived in Uruguay in the mid-’60s, and it has been one of our “special occasion” meals for over 40 years. You can basically use your favorite recipe for beef stew, with the addition of the peaches and corn on the cob, and served in the pumpkin shell as described below. Whatever you do, don’t omit the peaches. They make this dish unique and add a wonderful dimension of sweetness.

Argentine Beef Stew (Carbonada Criolla)

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
1 1/2 lb (700 g) tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consomme, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1 in (2 cm) pieces
1 6-8 lb (3-4 kg) pumpkin, top removed and seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add the garlic and onion and cook for 5 minutes, until tender but now browned. Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally. Add the potatoes and sweet potatoes and broth or wine. Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary. Add the peach halves and the corn and simmer for an additional 15 minutes. Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally. Place in a large oven proof serving dish and bake in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork. Do not allow the pumpkin to become too soft or it will collapse. Fill the pumpkin with the stew and serve immediately, including some of the cooked pumpkin with each portion. Hint: I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts. Serves 6 to 8.

These Asian-inspired burgers are great all by themselves, but you can also serve them on buns along with the traditional garnishes. You may want to add a bottle of soy sauce and some fresh beans sprouts to your standard selection of toppings.

Asian-Style Mushroom Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hot water for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you’ll love these stuffed burgers.

Bacon and Blue Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese

Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

Here is a simple yet exotic one-dish meal that features all four food groups: fruits, vegetables, meats, and sauces.

Beef and Dried Fruit Stew

2 cups (500 ml) chopped dried fruits such as apricots, peaches, pears, and prunes
2 cups (500 ml) warm water
Juice and finely chopped zest of 1 lemon
3 Tbs (45 ml) butter or olive oil
2 lbs (900 g) lean beef stew meat
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) curry powder
Salt and freshly ground pepper to taste
2 packages (10 oz, 280 g each) frozen spinach, thawed and thoroughly drained
Boiled white rice

Combine the dried fruits, water, lemon juice and zest in a small bowl and soak the fruit for 30 minutes. Meanwhile, heat the butter in a heavy pot over moderate heat and saute the beef until browned. Add the fruit mixture, cinnamon, curry powder, salt, and pepper. Bring to a boil and reduce the heat. Simmer tightly covered for 1 1/2 hours. Add the spinach and cook an additional 30 minutes. Serve over rice. Serves 4 to 6.

Slow cooking allows the intense flavor of the sun-dried tomatoes to permeate this hearty dish.

Beef and Sun-Dried Tomato Stew

1 cup (250 ml) sun-dried tomatoes (not in oil)
2 cups (500 ml) warm water
1 1/2 lbs (675 g) beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 oz (225 g) baby-cut carrots
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) cold water
2 Tbs (30 ml) all-purpose flour

Soak the tomatoes in the warm water for 30 minutes. Drain the tomatoes, reserving the soaking liquid, and chop the tomatoes. Combine with the remaining ingredients, including the reserved soaking liquid, except the cold water and flour in a slow cooker. Cook covered on low until the beef is tender, 8 to 9 hours. Alternately, cook tightly covered in a 300F (150C) oven for 3 to 4 hours. Mix the cold water with the flour and stir into the beef mixture. Cook covered until thickened slightly, about 15 minutes. Serves 6 to 8.

For the final recipe in our tribute to Julia Child I have chosen the recipe that began it all. This was the subject of her first televised program on February 11, 1963 and more than 41 years later it remains a classic, just like Julia herself.

Beef Bourguignon

6 oz (170 g) blanched bacon lardons (see below)
2 Tbs (30 ml) vegetable oil
About 4 lbs (2 Kg) trimmed beef chuck cut into
2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
2 cups (500 ml) sliced onions
1 cup (250 ml) sliced carrots
1 bottle (750 ml) red wine such as zinfandel or Chianti
2 cups (500 ml) beef stock
1 cup (250 ml) chopped fresh or canned tomatoes
1 herb bouquet (see below)
3 Tbs (45 ml) all-purpose flour blended to a paste with
2 Tbs (30 ml) butter
1 recipe brown-braised small white onions from yesterday’s ezine
1 recipe sauteed mushrooms from yesterday’s ezine

Brown the lardons in a large skillet over moderate heat and set aside. Heat the oil in the same skillet and brown the meat. Season with salt and pepper. Be sure that the meat is patted dry with paper towels before adding to the skillet, and do not crowd the pan. Transfer the meat and lardons to a casserole and brown the onions and carrots in the same skillet. Add the vegetables to the meat. Deglaze the pan with some of the wine and add the resulting liquid, along with the remaining wine and beef stock, to the casserole. Add the tomatoes and herb bouquet and simmer covered, either on low heat on the stove or in a 325F (165C) oven, until the meat is tender, about 2 hours. Drain through a colander set over a bowl and return the meat to the casserole. Press the remaining residue in the colander to extract as much liquid as possible. Discard the solids and remove the grease from the surface of the resulting liquid. Heat the liquid in a saucepan and reduce it to about 3 cups (750 ml). Whisk in the beurre manie (flour and butter mixture) and simmer until the sauce has thickened. Adjust the seasoning with salt and pepper and pour over the meat in the casserole. Fold in the onions and mushrooms. The dish may be made ahead and refrigerated at this point. To serve, bring to a simmer over moderate heat. Serves 6 to 8.

Blanched Lardons

6 oz (170 g) bacon or salt pork

Cut the bacon or salt pork into pieces 1/4 inch (5 mm) square and 1 inch (2.5 cm) long. Drop into 2 quarts (2 L) boiling water and boil for 6 to 8 minutes. Drain and pat dry with paper towels.

Julia Child’s Herb Bouquet

8 sprigs fresh parsley
1 large bay (laurel) leaf
1 tsp (5 ml) dried thyme
4 allspice berries
3 large cloves garlic, smashed

Combine all ingredients and tie together in a small piece of cheesecloth (muslin).

Brown-Braised Onions

12-20 small white onions
2 Tbs (30 ml) butter
About 1 cup (250 ml) chicken stock
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

To peel the onions, drop them in boiling water for 1 minute. Drain and rinse under running water. Trim off the root end and the skin should slip off. Saute the onion is the butter until lightly browned. Add enough chicken stock to come halfway up the onions. Add the sugar, salt, and pepper and simmer covered until the onions are cooked through, about 20 minutes. Drain and serve. Serves 4 to 6.

Sauteed Mushrooms

2 Tbs (30 ml) butter
1 Tbs (15 ml) olive or vegetable oil
1 lb (450 ml) white (Parisian) mushrooms, quartered
1 small shallot, finely chopped
Salt and freshly ground pepper to taste

Heat the butter and oil in a skillet over high heat and saute the mushrooms, tossing frequently, until they are lightly browned and the liquid is absorbed by the mushrooms and then reappears in the skillet. Add the shallot, salt, and pepper and saute for 30 seconds. Serves 4 to 6.All Recipes Breakfast Dinner

Leave a Reply