Beef Jerky

Ingredients & Process:

We need 1 1/2 Pounds Flank steak. Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Hope that everybody will like this recipe.

Honey Nut Huddle Spread

INGERDIENTS:
1. 2 tablespoons orange juice
2. 1 tablespoon honey
3. 1 8−oz. package soft cream cheese
4. 1/2 cup raisins
5. 1/4 cup chopped honey−roasted nuts

PROCESS:
Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill for at least one hour. Serve with crackers or potato chips.

Crab Stuffed Mushrooms Recipe

INGERDIENTS:
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

PROCESS:
To prepare this crab stuffed mushrooms preheat oven to 400F first. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.

Kalakand (Milk Cake)

Cooking time – 20 min


INGERDIENTS:
1. Whole milk -1 liter
2. Home made paneer – 500 gm
3. Sugar / Splenda sugar free - ½ cup
4. Chopped nuts - ½ cup ( Almonds, Pistachio )
5. Cardamom powder – 1 tsp
6. Butter / ghee for greasing


PROCESS:
1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.



2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.

3. Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.