Casserole, Stew & Curry recipes

[Melinda]

Tasty Meatloaf

500g mince
1 onion, chopped
1 potatio, peeled, grated and well drained
1 zucchini, grated
1 egg, lightly beaten
1/4 tomato sauce
2 tbsp chopped fresh parsley
1 tbsp chilli sauce
1 tbsp fruit chutney
Seasonings to taste.

~ Combine all ingredients in a large mixing bowl.
~ Press gently into a 10 x 20 cm loaf tine.
~ Bake in a moderate over (180 C) for 1 hour or until cooked through. Drain off any fat. Serve in slices with salad.

Quick Chilli Con Carne

1 1/2 tbsp vegetable oil
1 medium sized onion, peeled and chopped
1 medium sized capscium, cored, seeded and chopped
500g lean mince
2 cloves garlic, peeled and finely chopped
1 can tomato puree
1/4 tsp ground cumin
1/4 cayenne pepper
2 tsp chilli powder
1/2 tsp dried oregano
1 tsp salt
2 cans kidney beans, drained

~ Heat the oil in a heavy 3L saucepan over moderate heat for about 1 minute. Add onion, capsicum, mince and garlic. Cook uncovered, stirring frequently, for 7 - 8 minutes or until the onion is soft and the mince has browned.
~ Add the tomato puree, cumin, caynee pepper, chilli powder, oregano and salt. Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally. Add 2 - 3 tbsp of water if the mixture becomes too thick.
~ Stir in the beans, cover and simmer for 5 more minutes, or until the beans are heated through. Serve with a green salad.

Tips:

~ Leftovers can be refrigerated for 3 days or frozen.
~ Try serving the chilli in bowls or taco shells and serve with sour cream, chopped onions and diced cucumber.

Chilli Con Carne - Slow Cooker Recipe

1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350g lean mince
1 can tomatoes, roughly chopped
1 can red kidney beans
1 tbsp worcestershire sauce
1/2 tsp chilli powder (add more less if desired) OR 1 tbsp fresh chilli, chopped

~ Heat a little oil in a frypan. Saute onions and garlic until tender.
~ Add meat and cook until just brown.
~ Transfer to the Slow Cooker and add remaining ingredients.
~ Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.

[~Kim~]

[b]
Quick Chilli Con Carne

1 1/2 tbsp vegetable oil
1 medium sized onion, peeled and chopped
1 medium sized capscium, cored, seeded and chopped
500g lean mince
2 cloves garlic, peeled and finely chopped
1 can tomato puree
1/4 tsp ground cumin
1/4 cayenne pepper
2 tsp chilli powder
1/2 tsp dried oregano
1 tsp salt
2 cans kidney beans, drained

~ Heat the oil in a heavy 3L saucepan over moderate heat for about 1 minute. Add onion, capsicum, mince and garlic. Cook uncovered, stirring frequently, for 7 - 8 minutes or until the onion is soft and the mince has browned.
~ Add the tomato puree, cumin, caynee pepper, chilli powder, oregano and salt. Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally. Add 2 - 3 tbsp of water if the mixture becomes too thick.
~ Stir in the beans, cover and simmer for 5 more minutes, or until the beans are heated through. Serve with a green salad.

Tips:

~ Leftovers can be refrigerated for 3 days or frozen.
~ Try serving the chilli in bowls or taco shells and serve with sour cream, chopped onions and diced cucumber.

Chilli Con Carne - Slow Cooker Recipe

1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350g lean mince
1 can tomatoes, roughly chopped
1 can red kidney beans
1 tbsp worcestershire sauce
1/2 tsp chilli powder (add more less if desired) OR 1 tbsp fresh chilli, chopped

~ Heat a little oil in a frypan. Saute onions and garlic until tender.
~ Add meat and cook until just brown.
~ Transfer to the Slow Cooker and add remaining ingredients.
~ Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.

Have you tried it with turkey mince - something different and is lower in fat!

[Phteven]

OMG, this thread is a hidden treasure!! yummmm..... kedgeree