Love to cook and share recipes

I have several recipes to share with you, in return I would love for you to share some of yours with me. I have lived in several places other than the US and learned many authentic recipes from friends across the globe. Most of my recipes are easy even though I don't use exact measurements except in baking, if your looking for a recipe just ask I am sure I can find one in my boxes if not I will find one for you and post it with where I got it. Remember too, kis love to get their hands into things so get them involved.

Begin with 4 to 5 lbs of lean beef, and cut into squares.
6 to 7 Large white onions, sliced into rings
7 apples of different varieties, unpeeled, cored, and cut into chunks
5 large cucumbers, peeled, seeded, and cut into chunks
5 beef bouillion cubes
1 lg can tomatoes, not the stewed ones
1 package Golden Curry sauce mix
1 tablespoon, or more, Curry Powder
4 stalks of celery, washed and cut in cubes
2 tablespoons butter
2 tablespoons olive oil
1-6oz can tomato sauce

In a large stock pot put the beef, apples, cucumber, celery, and 2 sliced onions, cover with water. Place on burner on medium high heat until it begins to boil. Turn the heat down and cover after it boils.
In a large frying pan, melt the butter and add the olive oil. Put the rest of the onion slices in and saute until tender and slightly golden. Turn the heat down as low as possible, add tomatoes, bouillion cubes, and curry mix. Stir until the mix disolves and has a gravy like look. Stir in the tomato paste until well mixed. It will be thick, so add a large mixing spoon of water from the beef pot to thin but only a bit. Cover, take off the burner, and let rest for at least an hour while the beef continues to cook. When the beef is tender enough to cut with a fork, use a vented spoon and remove the beef and vegetable and fruit chunks to the onion mixture. Add more of the broth from stock pot as needed to thin the onion mixture down but remember do not make it too thin. Put the frying pan with all the ingredients in it, on a burner over low heat, add salt, pepper, and curry powder to taste. Serve hot over hot cooked rice.

I hope you will leave a comment whether you like what you see and read here or not. All and any feed back, pardon the pun, is much appreciated. I hope to hear from everyone and from all age groups. As I said, I love to learn something new all the time. I also hope to broaden my list of friends and aquaintances from this site. Come back often as I am sure there will be lots of new recipes to add as time goes by.

You can use this for strawberries, bananas, apples, or any other you like to dip and is firm enough.

Basic Cream Cheese Fruit Dip

1 8-ounce package cream cheese,softened
3 tablespoons sugar
1 cup sour cream or Mascarpone
1 teaspoon vanilla extract
Combine all ingredients and beat until smooth and creamy.

Add 1/2 cup marshmallow creme to the basic recipe.

2 lbs lean ground beef
2 cans cream of celery soup
1 can mushrooms; drained
2 soup cans milk
salt and pepper to taste
1 med onion, diced
4 cans green beans
Mashed potatoes; enough to cover the top of casserole

Brown beef and onion, stir in soup and milk, salt and pepper. Heat through.
Put into a 13x9x2 in oven safe casserole dish. Drain green beans and top the meat mixture. Use mashed potatoes as you would egg whites on a pie and cover entire casserole top.
Place in 350 degree oven for 25 minutes or until potatoes are golden brown.

Serve hot with a salad and rolls.