You cannot talk about Christmas without talking about food, right? In today’s topic we are going to be discussing some foods you can eat at Christmas time with their various recipes.
Without wasting much time, let’s get into the kitchen.
Spaghetti with Beef Sauce
½ kilo ground beef
1 clove garlic, minced
1 green pepper, diced
1 can tomato sauce
1 can tomato paste
1 teaspoon salt
½ teaspoon black pepper
Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Serve cooked Spaghetti on a plate with the sauce on top.
1 tuber of yam
1 teaspoon(s) salt
1/4 pound(s) carrots
1 small onion
3 Green Peas
4 tablespoon Mayonnaise
4 large lettuce leaves
Peel, wash and cut yam into cubes
Boil water and add yam and salt. Cook until tender soft
Drain and water out of it and let it cool
Chop onions, pepper and dice your carrots
In a small bowl, whisk together mayonnaise, vinegar, salt and pepper.
Once cool, add the yam to a large bowl. Add chopped onions and garlic.
Pour the dressing (the whisked mixture) over the yam and mix well.
Season with salt and pepper, if needed.
Arrange on a bed of lettuce, and then serve
This can be served at room temperature or chilled.
- 4 cups of soft flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla essence
- 2/3 cup milk
- 1/4 cup butter, melted
- vegetable oil or shortening for deep-frying
- In a mixing bowl combine flour, baking powder, and salt; set aside. In another mixing bowl combine eggs, sugar, and vanilla. Beat the mixture till it is thick. In a small bowl combine milk and melted butter.
- Add the flour mixture and milk mixture alternately to the egg mixture, beating on low speed after each addition just until combined.
- On a well-floured surface, roll the dough to 1/2-inch thickness. Do not stir additional flour into the dough; this can cause the finished product to be heavy and dry.
- Use a floured 2-1/2-inch doughnut cutter to cut the dough into rings. Dip the cutter into flour between cuts to prevent the dough from sticking to the cutter. Each cut should produce one doughnut and one doughnut hole.
- Reroll dough scraps as necessary to make about 16 doughnuts and 16 doughnut holes
- In a heavy, deep large saucepan, heat the oil
- Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry the doughnuts, two or three at a time, in the oil for 2 to 3 minutes or until they are golden brown, turning once.
- Remove the doughnuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
- Drain the doughnuts on paper towels.
- Repeat with remaining doughnuts.
- Cool the doughnuts slightly
Serve and enjoy with your people
This doughnut recipe was taken from Better Homes And Gardens