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How to Roast a Leg of Lamb

A simple and effective technique for roasting a leg of lamb with a preparation time of 5 minutes and cooking time of 90 minutes. Ingredients: leg of lamb, salt, pepper, button mushrooms.

Steps

1. Turn on the oven and preheat at 180 degrees celsius in conventional oven mode.
2. On an oven tray, lay out a piece of aluminum foil big enough to wrap the entire leg of lamb.
3. Place the lamb on the foil and season liberally with salt and grounded pepper. Place the mushrooms around the lamb.
4. Wrap the foil by folding up the sides. Seal the edges by rolling them together. It is this sealing method that allows the lamb to be cooked without losing too much of its juices.
5. Place the tray in the oven for 90 minutes to cook.
6. [Optional Step] To brown the lamb, open the foil carefully on the top to expose the lamb to direct heat for an additional 10-15 minutes.
7. Your leg of lamb is ready for serving as a main for 4-6 people.

Tips

• To prevent the juices from leaking, double wrap the lamb and contents with the foil.
• For variation, herbs such as rosemary can be added with the salt and pepper.

Things You'll Need

• Aluminum foil (large sheet)
• a leg of lamb
• herbs

wikiHow

How to Make Fritto Misto

This article will show you how to prepare a lamb dish called fritto misto.

Ingredients

• lamb chop
• sweetbread
• veal slice
• fresh mushroom
• Italian squash, sliced
• asparagus or cauliflower
• egg
• flour
• lime juice
• butter
• salt
• pepper

Steps

1. Make a batter by beating the egg well with a little flour.
2. Dip the lamb chop, sweetbread, veal, mushroom, squash, and asparagus or cauliflower in the batter.
3. Sprinkle with lime juice and fry in butter.
4. Season with salt and pepper to taste.

Tips

• Fritto Misto translates as fried mixture, and that is what this is.

wikiHow

How to Make Mexican Beef and Beans

This dish will have many thinking it came straight from south-of-the-border, as it is a very unique Mexican dish. This recipe makes 8-servings.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 clove garlic
• 1 (16 oz.) can kernel corn, drained
• 1 (15-oz.) pinto beans, drained
• 1 (11-oz.) can condensed cheddar cheese soup
• 1 (8-oz.) can of tomato sauce
• 1/2 cup water
• 1 (4-oz.) can chopped of green chiles, drained
• 1/2 cup ripe olives, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Broken tortilla chips
• Sour cream
• Cheddar cheese

Steps

1. Preheat oven to 375 degrees.
2. Cook meat, onion, and garlic in skillet until brown.
3. Drain the skillet in which you just cooked the meat, onion, and garlic in.
4. Stir in the rest of the ingredients in a 3-quart casserole dish.
5. Bake covered at 375 degrees for 40 minutes.
6. Stir and bake uncovered for 20 to 25 minutes longer.
7. Serve over broken tortilla chips. Garnish with sour cream and sprinkle cheddar cheese on top.

Tips

• Although great as a main course, this dish is great at parties as an appetizer.
• Cheddar cheese can be substituted for a mexican style blend of cheese.

Warnings

• Undercooking meat puts you at a higher risk of contracting food poisoning!

wikiHow

How to Make Beef and Peppers

Ingredients

• 1 1/2 pounds beef cubes, from chuck steak, 3/4-inch cubes
• 8 ounces canned tomatoes
• 1/8 teaspoon garlic powder
• dash pepper
• 1 small onion, sliced

Steps

1. Brown beef cubes in saucepan until well browned.
2. Break up large pieces of tomatoes.
3. Stir in garlic powder and pepper. Pour over beef.
4. Cover and cook over low heat until beef is almost tender-about 1 hour.
5. Add onion and green pepper.
6. Cover and continue cooking until vegetables and beef are tender—about 30 minutes.
7. Serve with cooked rice, if desired.
8. Serves 2.

Things You'll Need

• Knife
• Cutting board
• Measuring cup

wikiHow

How to Make Chimichangas

This is an awesome meal if you love real Mexican food. Your family will practically beg you to make this for them!

Ingredients

• 3-pound boneless shoulder chuck roast, salt and freshly milled black pepper
• 1/4 cup bacon drippings or vegetable oil
• 1 medium onion -- chopped
• 2 garlic cloves -- minced
• 1 cup beef stock
• 2 small tomatoes -- preferably Italian plum (chopped)
• 1/2 cup chopped roasted mild green chiles (such as New Mexican, preferably fresh or frozen -- seeded)
• 4 thin 10 to 12-inch flour tortillas -- warmed
• Vegetable oil for deep-frying
• Grated Monterey Jack or mild Cheddar cheese
• Sour cream, chopped tomato
• Sliced scallions

Steps

1. Rub the roast with salt and pepper. Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
2. Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.
3. You'll need about 5 cups of the shredded meat mixture for the chimichangas. Make sure and warm tortillas according to package instructions. Then spoon the meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
4. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions, salsa and guacamole are optional. Serve immediately.

Tips

• Make your own guacamole to go with this. Of course it's better than that store-bought junk!

Warnings

• Try not to overeat!

wikiHow

How to Make Beef Stroganoff

Beef Stroganoff is a wonderful dish that is quite easy to make and quick to prepare. You can substitute left-over roast beef, cut into strips and added after the onions and mushrooms are cooked. If wanted you can omit the tomato sauce.

Ingredients

• 1½ pounds (600 gm) lean sirloin beef steak

• 6 - 8 white button mushrooms, sliced

• 3 medium onions chopped

• 2 cloves garlic, minced

• 2 cups (500 ml) beef stock

• 5½ ounce (156 ml) can of tomato paste

• 1½ cups (375 ml) sour cream

• 2 tbsp (30 ml) flour

• 3 tbsp (45 ml) olive oil

• salt & pepper(for taste)

• pre-cooked fettuccine noodles

Steps

1. Cut away any excess fat from the beef and slice into 1/2" x 2" ( 1 cm x 5 cm) strips across the grain of the meat.
2. Season with salt and pepper.
3. Heat a large frying pan until very hot, add the oil and cook the beef strips quickly - cooking in about three batches so that it fries and doesn't start to stew.
4. Add the onion and continue to cook a few minutes more, then add the garlic and mushrooms.
5. Add the tomato paste and the beef stock, mix well, bring to a boil and continue to simmer.
6. Combine the flour and the sour cream in a small bowl then carefully add this to the pan, stirring well. Do not allow to boil but maintain the temperature until pasta is ready.

Tips

• gas stoves work better than electric ones as you get instant heat.
• if you're feeling lazy then you could buy some sidekicks brand stroganoff and make it.

Warnings

• Be careful not to burn yourself on the stove.
• Those with milk allergies should not partake in the consumtion of this sustenance.

wikiHow

How to Cook Prime Rib

Why order Prime Rib out, when you can make it at home and have it taste even better?

Ingredients

• 1 three-rib prime roast oast, first cut, trimmed and tied
  
• 2 tbsp Kosher salt
  
• 1 tbsp cracked black pepper
  
• 3 short ribs, tied
• 1 1/2 cups dry red wine

Steps

1. Leave roast out at room temperature for about two hours before placing in the oven.
2. Assemble ingredients.
3. Put oven rack on lower tier. Set the oven to 450 degrees.
4. Coat roast with salt and pepper.
5. Place roast in heavy 13 to 16 inch metal roasting pan, fat side up. Add short ribs to the pan.
6. Cook for 20 minutes, then reduce oven temperature to 325 degrees. Continue cooking until a meat thermometer inserted in the thick end of the roast reads 115 degrees -- about 1 hour and 25 minutes later. If the roast hasn't reached temperature, put it back in the oven and check on it every ten minutes.
7. Place roast on a platter and let it sit in a warm spot so the juices can collect. Do not cover the roast, because that will make the crust soggy. You can eat the short ribs as a snack or save them for soup stock.
8. Transfer fat and dark drippings from the pan into a fat separator. Set aside.
9. Carve and enjoy!

Tips

• Allowing the roast to sit with the crust on it for about a half hour adds to the flavor.
• Not opening the oven is extremely important!
• Time given is for rare to med rare; add ten minutes to cooking time med.
• Serve with yorkshire pudding.

Warnings

• Do not use a non-stick pan; it result in less cooked-on bits full of flavorful juices.

Things You'll Need

• heavy 13 to 16 inch metal roasting pan
• meat thermometer
• fat separator

wikiHow

How to Make Beef Stew

Beef stew is a thrifty, tasty and tummy warming dish perfect for a cold day. Enjoy the stew with some homemade biscuits or corn bread. This recipe serves 6.

Ingredients

• 1 1/2 pounds boneless stew beef, 1-inch cubes
• 2 tablespoons vegetable oi
• 3 cups water
• 1 bay leaf
• 3 cups potatoes, quartered
• 1 1/2 cups carrots, cut in chunks
• 6 small onions
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 1/3 cup water
• 2 tablespoons vegetable oil

Steps

1. Brown meat on all sides in fat in a large, heavy saucepan.
2. Add 3 cups water and bay leaf.
3. Cover tightly.
4. Simmer about 2 hours or until meat is tender.
5. Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender.
6. Remove bay leaf.
7. Stir flour into 1/3 cup *COLD* water until smooth.
8. Stir flour mixture gently into stew.
9. Continue stirring only as needed to prevent sticking until stew thickens.

Tips

• Always use cold water with flour or cornstarch to thicken sauces.Warm water will not mix and cause lumps in the gravy.

Things You'll Need

• Knife
• Cutting board
• Measuring cups and spoons
• Dutch oven or large saucepan

wikiHow

How to Cook Steak in a Frying Pan

This method ensures the juiciest, tastiest, well-done steaks and chops, despite the howls of derision that will probably arise from the lips of "expert" chefs!

Ingredients

• Steaks or chops about 25mm (1 inch) thick; the choice is yours.
• Salt, pepper, garlic salt, or other spice.
• Cooking oil.
• Water and lemon juice
• Sometimes butter makes for a better steak.

Steps

1. This is for a well-done steak; cook for less time for rare or medium steaks.

   Check that guests want a well-done steak if cooking for someone else.

2. Rinse steaks with cold water, pat dry, and then puncture them with a table fork, stabbing them all over, turn over and stab the other side. Now sprinkle salt and pepper over one side and rub in well, using either your fingertips or the back of a spoon. Turn meat over and repeat on the other side.
3. Pour some cooking oil into a frying pan and heat up to medium heat, pack meat into pan and put a lid on it. Leave for one minute, remove from heat and wait until the sizzling stops before opening the lid. Flip meat over with a spatula or egg lifter, replace the lid and return to the heat for about ninety seconds.
4. Once again remove from heat, wait for sizzling to stop, lift lid, flip over, dust with just a hint of garlic salt or other spice of your liking, close the lid and return to the heat for five minutes. Remove from heat as before, wait for sizzling to stop, open lid, flip meat, dust that side with your spice and return to heat with lid on. Wait another five minutes, remove from heat and wait for sizzling to stop, take out your meat and eat.
5. This is the basic method and will ensure juicy, well-done steaks or chops. Cook for a shorter time if you want rarer meat.
6. Stabbing the meat with a fork makes channels in the meat, the ends of which are spread with seasoning when you rub it. These channels fill up with the juices of the meat.
7. Try it once and you will wonder why anyone uses any other method to cook steak or chops!

Tips

• If the pan dries out, add a half cup of water to which a squeeze of lemon juice has been added, not more oil! Allow the water to evaporate away by opening the pan after the sizzling has stopped and holding it over the heat until it has all disappeared. Then close the lid and keep over the heat for about thirty seconds.
• Sautee onions in the pan before adding the steak, and leave them in while cooking. This will add a lot of flavor to your steak.
• A splash of red wine can be added instead of water and lemon. This will serve the same purpose, add a distinct taste, and create a flavorful glaze. Depending on the wine, water can be added as well to offset the potentially strong flavor of the glaze.
• The reason for removing the pan from the heat and waiting for the sizzling to stop is to ensure that the cooking oil does not spatter all over the place and burn you.

Warnings

• This technique produces an extremely well-done steak when the meat is less than one inch thick. Even changing the time of the second section to three minutes on each side may overcook your meat. For steaks that are about 1 inch thick, try reducing the time of the second section to two minutes on each side if you want a rare to medium rare steak.
• Many steak eaters do not prefer their steak well-done. If you are cooking for someone else, please check with them for their doneness preference before cooking your meat in this fashion. There are other ways to pan-fry a steak, leave it flavorful, and medium-rare to medium-well done.
• Using a higher heat setting than what the instructions say may make the steak less tender.
• The addition of water at the end of this method essentially braises the steak, which can produce tough meat if care is not taken. The addition of papaya juice to the water will help tenderize the meat (thanks to the enzyme papain) and add a delicious flavor. Other juices, or alcohol, may be used instead of water for varying degrees of tenderness and flavor.
• Try this recipe without poking the raw steak with a fork. The forking of the steak can cause changes which may or may not be desirable for some diners.

Things You'll Need

• A fork and a knife.
• A healthy appetite can be added for extra enjoyment.

wikiHow

How to Cook Steak in Peppercorn Sauce

This delicious peppercorn sauce will leave you wondering how you ever ate steak with anything else!

Steps

1. Take a small handful of black peppercorns and use the pestle and mortar to crush them into fairly large pieces.
2. Pour the crushed peppercorns onto a chopping board and press each side of the steak into the peppercorns, encrusting the steak with them
3. Pour a slug of balsamic vinegar into a small cup and open your pack of crème fraîche. Place these and a tablespoon near to your hob; you will need quick access to them.
4. Heat a little oil in your frying pan. You could use sunflower oil, for example.
5. Fry your steak to taste.
6. While frying the steak, brush most of the peppercorns into the pan. These will now form a part of the sauce.
7. Remove the steak when it is cooked and place it on plates to serve.
8. With the pan still on the heat, pour in the balsamic vinegar. stir it vigorously with the spatula, making sure to scrape the peppercorns and meat remnants from the bottom of the pan so they mix with the vinegar. This process is called deglazing.
9. Spoon in a few big dollops of crème fraîche and heat the mixture until it just starts to simmer. This shouldn't take longer than a few seconds.
10. Remove the sauce from the heat and pour it onto your steak.
11. Serve with new potatoes and Green beans. Enjoy!

Warnings

• Good kitchen hygiene should be practiced whenever you cook.
• Wash your hands and utensils thoroughly before and after cooking.
• Metal utensils will ruin a non-stick pan.
• Be careful not to burn yourself while cooking.

Things You'll Need

• Good quality steak
• Black peppercorns
• Crème fraîche
• Sunflower oil
• Good quality balsamic vinegar (no other type of vinegar will do)
• A non-stick frying pan or wok
• A spatula (preferably wooden. plastic will do, but don't use metal)
• A chopping board
• A pestle and mortar

wikiHow

How to Cook Chateaubriand

This luxurious chateaubriand recipe makes the perfect main course for a special dinner party. The robust flavor of the Portobello mushrooms and slight sweetness of the Madeira wine compliments the succulent beef perfectly! Serves for two.

Ingredients

• 1lb to 1 1/2lb (500g to 750g) center-cut beef fillet
• 2 large Portobello mushrooms, washed & unpeeled
• 2 cloves garlic (optional)
• 4 Tablespoons olive oil
• Knob butter
• 1 Tablespoon brandy
• 1/2 cup (4 fl oz) Madeira Wine (or red wine if you prefer)
• Salt and freshly milled black pepper

Steps

1. Ask your butcher to take a cut from the thickest part of the center-cut beef tenderloin and to trim it of any sinew or fat.
2. Wrap it tightly in cling wrap and twist the ends when you get it home.
3. Roll it to even up the shape before refrigerating for 24 hours.
4. Get a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stovetop cooking.
5. Preheat the oven to 445F, 230C, gas mark 8. If you are using a different pan for the oven cooking, put it in the oven to get really hot.
6. Unwrap the beef and season with freshly milled black pepper.
7. Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.
8. Keep the heat on high and add the beef fillet to the pan and quickly sear one side, then the other. This should only take a minute or two at the most to achieve a crusty golden seal.
9. Put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.
10. Cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic), chop it finely. Now pour yourself a glass of wine and relax for a few minutes. Do this instead of standing there and waiting for the oven to tick.
11. Remove the chateaubriand carefully from the oven and slowly transfer it to a warmed plate and cover loosely with a piece of tin foil when it is ready. Leave it to rest for 15 minutes.
12. Reheat the stovetop pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.
13. Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.
14. Sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.
15. Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef, and you are heating by gas, tilt the pan towards the open flame to let it flambé.
16. Turn the heat down to low and add the Madeira wine once the brandy has all but evaporated. Allow it to simmer gently and reduce for about a minute.
17. Carve the beef fillet in thick slice and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.

Tips

• Perfection doesn't come with the first time of cooking a meal, just like everything else! Be patient and practice is always a great jump for improvement.
• Learn how to cut things when they are further away from your eyes. This can save the tears from cutting those onions!

Warnings

• Be careful not to burn yourself!
• ALWAYS remember to focus on what you're doing in the kitchen, especially when cutting up things such as meat. You never know when it can strike at you!

wikiHow

How to Braise Beef

Braising beef is a basic cooking skill which requires little effort. It is a thrifty way to cook as tough cuts of meat are used. The meat is browned and then simmered in a liquid until tender.

Steps

1. Select a roast. Pot roast, chuck roast or any lean, inexpensive cut may be used.
2. Brown the roast on all sides in a small amount of oil in a Dutch Oven over medium-high heat on the stove top until well browned.
3. Add seasonings and aromatics such as garlic or onion.
4. Add a small amount of liquid, an inch or so deep. Water, broth, beer or wine are all good choices as braising liquids.
5. Cover and simmer over low heat or in a 250 degrees F. oven until the internal temperature of the roast is 150 degrees; this should be about one to three hours, depending on the size of the roast.
6. Check the roast occasionally with an instant meat thermometer to test the internal temperature, and replenish the liquid if necessary.
7. The remaining liquid may be served au jus or may be used to make a nice gravy.

Tips

• Rump roast, pot roast and round steak are some familiar cuts of beef that may be braised.
• Beef stew may be cooked by braising. Large pieces, 2" cubes, yield good results.
• Pork chops may be braised in a covered skillet. Thin chops tend to curl; one inch chops are better for braising.
• For some meats, fruit juice might be suitable for use in the liquid.

Warnings

• Be sure the lid and handles of the Dutch Oven, including the handle on the lid, are oven safe.
• Use good quality, clean, dry pot holders or mittens when handling the Dutch Oven.

Things You'll Need

• A Dutch Oven or covered skillet
• An instant meat thermometer
• Pot holders or mittens

wikiHow