Marina's Bufteak

Meat
1-2 eggs (depends on how much meat)
Pepper
Salt
½ -1 onion (depends on how much meat)
¼ cup red wine

Recipe
Marinate meat: Mix minced onion, meat, salt, pepper, and wine in bowl. Let sit in refrigerator for at least 4 hours.

Whip the eggs together in a bowl and add salt and pepper. Put bread crumbs on a flat plate. Place the meat in the egg mixture then cover it with the bread crumbs. Heat oil in frying pan on top of stove. Put meat in pan and let cook on med-low heat. Turn over and when both sides have browned remove from pan onto plate. Best when using meat which is thinly sliced.

Titi's Spaghetti and Meat Sauce

1.5lb ground beef as lean as you can find or ground turkey
1 large minced onion
1 large can italian stewed tomatoes
1 large can tomato sauce
1 tbsp garlic (3 med cloves, minced)
3 tbsp olive oil
1 tbsp brown sugar
salt, pepper to taste
1.5tsp allspice
3/4tsp oregano

boil 1-1.5lb spaghetti.

Recipe
brown onion in olive oil, add ground beef, stir and break up into pieces until browned. add remaining ingredients and 1 can water. bring to boil and let simmer covered for 30-40m.

Titi's Mahshee

Stuffing ingredients

1.5lb ground beef, 15% lean
4 1/2 cups rice
1 large onion, minced
1 med bunch parsley, finely chopped
salt/pepper
1 1/2 tsp allspice

2lbs jarred grape leaves
1 1/2 cups fresh lemon juice
5-6 cups chicken stock
7 cloves of garlic

Recipe
Knead all stuffing ingredients together thoroughly. Cut leaves to approximately cover a circle with a diameter of 3-4" Roll to finger shape and place in large pot in circular pattern. Please cloves of garlic intermittently between layers of stuffed leaves. Pour lemon juice and chicken stock to cover by approx. 1". Cook on medium-low heat until tender (at least an hour) If necessary, add water while it cooks. Will have a little bit of liquid at the bottom when done.

Before rolling leaves, cut stems off of leaves. Place stems at the bottom of the pot.

When rolling, place the leaves shiny-side down. Place filling near the stem end of the leave when rolling. Fold the stem end over the filling, then fold the sides toward the middle and roll into a cigar. It should be snug. Place in the pot with the seam side down. Use 1-2 tbsp of stuffing on each leaf. Once all the stuffed leaves are in the pot, put a heavy ceramic plate over the leaves to weigh them down and keep them from moving while cooking. Once visible liquid has been absorbed, you can remove the plate.

Titi's Steak and Mushroom

1 ½ lb round steak
1 ½ tbsp vegetable oil

2 large onions cut in ½ in slices and separated into rings
4oz can sliced mushrooms (drain, save liquid)
10 ¾ oz can cream of mushroom soup
½ cup dry sherry
1 ½ tsp garlic salt
3 cup hot cooked rice

Recipe
cut steak into thin strips in a large skillet (oven-proof)
brown meat in oil over high heat
add onions, saute until tender crisp
blend soup, sherry, liquid from mushrooms, and garlic salt
pour over steak
add mushrooms
reduce heat, cover, and simmer for 1hour or until steak is tender (or cover and bake at 350)
serve over bed of fluffy rice

Titi's Kebab Hala

1 onion
garlic
meat
salt
pepper
allspice
½ cup water

Recipe
1. Chop and brown onions (a little passed golden)
2. Add cubed beef and stir until meat is brown on all sides and liquid is gone
3. Add water to cover the meat
4. Add salt, pepper and allspice
5. Bring to a boil and cover
Simmer until done – check and add water as needed

Titi's Kofta

4 lbs - ground beef – 85% lean
½ cup - Italian bread crumbs
½ cup - Teriyaki sauce
3 teas – ground Allspice
2 teas - ground cinnamon
¾ teas – ground pepper
1 bunch – parsley, finely chopped
1 – large onion, finely chopped
4 – cloves garlic, finely chopped
1 Tbs – seasoned salt
4 – eggs

Recipe
Combine all ingredients well by kneading.
Form kofta around metal skewer to desired size.
Cook over grill, BBQ or oven at 450 degrees until brown.

Byer's Chili

1 pound of ground meat (Turkey or Beef)
1 large can (28 oz) of tomato sauce
1 regular can (14 oz) of petite diced tomatoes
3 regular cans (14 oz each) of beans (drained) of your choice (we use 2 can of pinto & 1 can of black)
1 small can (4 oz) of diced green chiles
1 cans (14 oz each) of hominy
1 packet chili seasoning powder (We use McCormick's brand)
1 packet ranch dip powder (We use hidden valley brand)

1 14 oz can's worth of water


First brown the meat with the chili seasoning powder in a large pot. After it is browned, dump all the remaining ingredients in. Bring to a boil and then reduce heat to low. Simmer for at least 2 hours (the longer the better, we try for 4 hours+). Serve with toppings of goldfish or shredded cheese.