Have you ever cooked minced beef (in bolognese sauce/beef chilli/shepherd’s pie filling) and after long hours of cooking, the beef turns dry, hard and rubbery? Here is the trick: marinate the beef with solution of water and baking soda and your minced beef will stay tender even after long hours of cooking.Just a simple tomato based pasta sauce but I used overripe cherries tomatoes, added shredded carrots and zucchini.

I used beef flank meant for Shabu Shabu for this dish. It’s thinly sliced and cooks really quickly. This dish is super easy to prep and has plenty of nutritious vegetables. Feel free to add even bell peppers or zucchini to add even more colours to your plate.

This is a typical sauce from my hometown and I felt like sharing it. It can be eaten alone, with pasta, chicken legs or desalted codfish.

This sauce can be used with pasta, beans, sloppy joes and so on.

Had some extra marinara sauce and pasta so I whipped this yummy lunch together. Can also be eaten as a side or for dinner. Still delicious either way.Ps: This recipe feeds two people as a main dish and 3 people as a side(This measurement is based on what I can eat, so it might vary for adults perhaps.)Also, the pasta measurement should be 1 cup before cooking not after cooking.

Fry thinly sliced white onion in olive oil. Add your beef strips and cook till brown on medium heat. In the meantime prepare your peanut sauce. Combine your peanut butter with water, soy sauce, vinegar, sugar, pepper. Mix with hand blender. Add chopped chives at the end. Pour half of the sauce over the beef strips. Sauce will thicken up. Then pour over your other half of the sauce and switch the stove off. Add your cashew nuts and serve with cous cous.

#Mommasrecipe# love for chapati is endless.Chapati or Roti is a round flatbread native to the Indian subcontinent,chapati can be eaten with a lot of sauces,soups or anything of your choice.But for me I do eat chapati with fish sauce,kidney,cabbage or potato soup or sauce.

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.It can be made with gelatin.It's better with blanched shabu-shabu meat.Beef scraps can be used and are also delicious.Lettuce can be substituted for the endive.Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

I LOVE garlic, and i love pasta and sauce, so heres my recipie, hope you guys love it as much as i do!

Very tasty...can be added right to schnitzel and other breaded meat dishes and even with steak. The peppers and green onions enhance flavor. I let the sauce cook on low heat for at least 30 minutes.

This is made with the chicken stock and the chicken from my stock recipe and can be used for pie or pasty filling, or served on spagetti or with rice and is approx 8 to 12 serving. Note I use chicken soup powder to thicken as they are basically corn flour milk powder and herbs. If you have any left over it can be kept and used in soup, recipe to follow.

I love BBQ, especially pulled pork, but I can get tired of it. So for a change of pace, pulled beef adds some variety.