Compiled Recipe – Cheesy Beef Rice Topping

Cheesy Beef Rice Topping

* 1 ½ cup rice, dinorado
* 3 cups beef broth
* 1 medium red onion
* 2 cloves garlic, minced
* 1 tomato , chopped
* 1 tbsp oil
* ¼ kilo ground beef
* salt (to taste)
* 2 tbsp butter
* 1 (400 gram) can whole kernel corn
* 1 tbsp flour
* 1 ¼ cup milk
* ½ cup cheese, grated
* 1/8 tsp nutmeg, ground, or to taste

1) Rinse dinorado rice. Place in rice cooker with beef broth and let cook. Sweat 1 medium red onion, garlic cloves and tomato in oil in a large sauté pan over medium heat while rice cooks. Sauté ground beef until brown. Season with salt and pepper to taste. Set aside. Discard fat.

2) Melt butter in the same pan. Add whole kernel sweet corn and sauté until browned. Add flour; stir. Stir in milk ; cook until thickened. Stir in cheese and ground nutmeg or to taste. Season to taste. To serve, fill bowl with rice, cover with corn sauce and top with cooked beef.


Compiled Recipe – Tomato Soup with Pepperoni and Beans

Tomato Soup with Pepperoni and Beans

* 2 tbsp oil, divided
* 1 cup pepperoni, chopped
* 1 can chickpeas, drained and rinsed (use 400 gram can)
* 1 can white beans, drained and rinsed (use 400 gram can)
* ¼ tsp paprika
* 2 red onions, chopped
* 5 cloves garlic, chopped
* 4 cups beef broth
* ½ cup frozen green peas, thawed
* ¾ cup canned tomatoes, diced
* 1 cup day old rice
* salt (to taste)
* black pepper (to taste)

1) Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate and set aside.

2) In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper to taste. Ladle into bowls and serve while hot.




Compiled Recipe – Breaded Meatballs

Breaded Meatballs

* 200 grams ground sirloin
* 1 tbsp olive oil
* 1 small white onion, chopped
* 4 tbsp unsalted butter
* 4 tbsp flour
* beef broth
* 1/8 tsp nutmeg, grated
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups all purpose flour
* 2 eggs, mixed with 1 teaspoon water
* 2 ½ cups Japanese breadcrumbs

1) Cook ground sirloin in oil, stirring, until browned. Set beef aside. Add olive oil to the same pan. Sauté white onion until soft. Stir in unsalted butter and flour; whisk until no lumps remain. Increase heat to medium. Whisk for a few more minutes. Pour in beef broth; simmer, whisking constantly, until thick. Simmer for 2 minutes. Remove from heat.

2) Stir in beef and grated nutmeg. Season with salt and pepper. Chill for 6 hours. Scoop into 1-inch balls. Dip in all purpose flour, eggs mixed with water, then in Japanese breadcrumbs. Fry until golden brown. Serve with mustard.