Meat

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traditional mexican enchilada casserole with beefIngredients:

* 1 pound lean ground beef
* 1/2 cup chopped onion
* 1 can (about 10 ounces) red enchilada sauce
* 1 can (10 1/2 ounce) condensed cream of mushroom soup
* 1 can (10 1/4 ounce) cream of chicken soup
* 1 can (4 ounces) chopped green chile peppers
* 1 cup milk
* 1 small clove garlic, minced
* 1 package (about 7 ounces) tortilla chips, coarsely crumbled
* 8 ounces grated Cheddar cheese or Mexican cheese blend
* 1 can (4 ounce) chopped ripe olives

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Beef--macaroni-strudelIngredients:
* 90 g (3 oz / 1/3 cup) butter
* 30 g (1 oz / 1/4 cup) plain flour
* 185 ml (6 fl oz / 3/4 cup) milk
* salt and pepper
* 125 g (4 oz/1 cup) macaroni
* 6 teaspoons vegetable oil
* 1 onion, finely chopped
* 250 g (8 oz) ground beef
* 3 teaspoons tomato puree (paste)
* 1/2 teaspoon ground cinnamon
* 3 teaspoons chopped fresh parsley
* 4 sheets filo pastry
* tomato slices, onion rings and sprigs of parsley, to garnish

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lambgrill_cIngredients:
* 1 tbl Low-sodium soy sauce
* 2 tsp Sesame oil
* 1 Green onion, chopped
* 1 Garlic clove, minced
* 2 tsp Gingerroot, minced
* ΒΌ tsp Pepper
* 4 Lamb loin chops (8 oz)
* Salt

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ROAST-PORKPREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes, plus standing
MICROWAVE SETTING: Maximum (Full)
1 x 1 kg (2 lb) joint
boneless pork
1 teaspoon salt

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Mince-Pies_cIngredients:
For the pastry:
* 8oz (225g) plain flour
* 2oz (50g) lard
* 2oz (50g) margarine
* about 8 teaspoons water

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beef_cIngredients:
* 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
* 2 tablespoons steak seasoning blend
* 2 teaspoons dried oregano leaves
* 2 teaspoons dried thyme leaves

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Mince-pies_cIngredients:
All-in-One Shortcrust Pastry made with
* 175g (6 oz) flour, etc.

Filling:
* 225-350g (1/2 - 3/4 lb) mincemeat
* Milk and castor sugar, to glaze

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ROAST SUCKLING PIG STUFFEDIngredients:
1 suckling pig (1 kg),
250 g buckwheat,
100 g lard,
3 tbsp butter,
1 onion,
2 eggs,
salt, pepper.

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roast-meatImperial
1 x 3 lb even-shaped joint of beef,
lamb, pork or veal

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Meat-stew-with-cranberry-coIngredients:
750 g/1 1/2 pound stewing beef
3 onions
100 g/3 1/2 oz butter
salt and freshly ground pepper
250 ml/10 fl oz beef stock
2 bay leaves
2 cloves
1 teaspoon jumper berries
2 sprigs rosemary
2 tablespoons vinegar
For the compote
450 g/1 lb cranberries
200 ml/7 fl oz orange juice
50 g/2 oz sugar

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Crab stuffed Turkey BreastsIngredients:
* 6 boneless, skinless turkey breast fillets
* 250 g (8 oz) crab sticks, chopped
* 75 g (3 oz) butter, softened
* 1/4 teaspoon ground nutmeg
* salt and pepper

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turkey kebabIngredients:
* 6 turkey escalopes, total weight about 750 g (1 1/2 lb)
* 1/2 teaspoon paprika
* 2 tablespoons olive oil
* 1 teaspoon dried thyme
* 6 rashers of streaky bacon, rinded and halved lengthways
* 2 small green dessert apples, each cored and cut into 6 wedges
* 1 red or yellow pepper, cored, deseeded and cut into 2.5 cm (1 inch) squares
* 1 green pepper, cored, deseeded and cut into 2.5 cm (1 inch) squares
* 12 cherry tomatoes
* salt and pepper
* thyme sprigs, to garnish (optional)

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Chinese-Lamb-Curry_cIngredients:
* 2 1/2 lb (1.25 kg) breast of lamb
* 1 1/2 tablespoons oil (preferably groundnut)
* 2 tablespoons coarsely chopped garlic
* 1 tablespoon coarsely chopped fresh root ginger
* 1 pint (570 ml) water
* 3 tablespoons light soy sauce
* 2 tablespoons dark soy sauce
* 6 tablespoons Madras curry paste or powder
* 1 tablespoon sugar
* 1 lb (450 g) potatoes
* 8 oz (225 g) carrots