Beef And Pine Nuts In Sweet Black Pepper Sauce Recipes

Steps:

• Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
• Mix stock, wine and ginger. Set aside.
• Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
• Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
• Scrape onto serving plate, garnish with chopped green onion.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Make tomato sauce:
• Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
• Make filling:
• While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
• Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
• Make beef rolls:
• Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.
• Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.