Mary's Fusion Cuisine

Macaroni Salad

2009-08-11T20:06:00.014+05:30

Ingredients:
8 ounces uncooked elbow macaroni
1/2 cup chopped celery
3 tablespoons chopped fresh parsley
3 hard cooked eggs, quartered
1/4 cup sliced green onions
1/2 cup mayonnaise
2 teaspoons prepared mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tomato, halved and sliced or cut in wedges
cucumber slices
grated cheddar cheese

Preparation:
Macaroni Salad Directions:
Cook macaroni in boiling salted water according to package directions. Drain. In a large mixing bowl, combine pasta, celery, parsley, quartered eggs, and green onions. Toss gently. Combine mayonnaise with mustard, salt, and pepper; add to macaroni mixture and stir gently to mix thoroughly. Top macaroni salad with tomato and cucumber slices and grated cheese if desired. Macaroni salad serves 4.

Korean BBQ Beef Bulgogi with Japanese Rice

2009-08-10T21:58:00.000+05:30

Korean BBQ Beef Bulgogi - An easy to make, authentic taste of Korean BBQ. Simply delicious.

Ingredients
1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide
4 tsp. granulated sugar
1/4 cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/4 tsp. white pepper
1 tsp. sesame oil

Method
Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients.

Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refrigerated overnight is preferable.

Naturally, the longer you leave the beef to marinate the better.

When you are ready to cook, preheat the BBQ grill to a medium-high heat then add the beef, a few pieces at a time and brown them on each side, taking care not to burn them.

You can reduce the chance of the beef sticking to the BBQ griddle by spraying on a very light coating of vegetable oil prior to bringing up the grills' temperature.

Brown the beef for around 3 minutes until done, and then serve the Korean BBQ beef bulgogi with steamed white rice.

Serves 4 to 6 people

2009-08-10T15:13:00.001+05:30

Quick, tasty and easy to make chicken stew with vegetables when you're starving. This yummy stew will make you feel light yet full and energized.Ingredients
1 medium sized onion, sliced
2 baby carrots sliced round
2-3 medium sized potaotes, cubed
5-6 stew beans chopped 2" long
cauliflower if desired
2 chicken thighs or 1 chicken breast, diced or roughly cut up
1 tbsp tomato puree
1 chicken broth cube
1 tbsp red wine vinegar
1 bay leaf
2-3 cloves
1 cinnamon
4-5 pepper pods
1 pinch of tumeric
2 cans water(soup cans)
1/2 tbsp cooking butter
Thyme sprigs
Flour to thicken
Salt as desired

Method
Heat the butter and add onions, potatoes, carrots, beans and cauliflower and fry for a few minutes.

Add the tomato puree, bay leaf, cloves, cinnamon, pepper pods, tumeric and fry for another 2-3 minutes.
Add the chicken, water, chicken cube, red wine vinegar and salt. Cover and cook until chicken and vegetables are done.
Mix flour with water and slowly stir into the stew to thicken. Garnish with fresh thyme and serve with toasted brown bread or plain.