DEVILED BEEF RECIPE SRI LANKA | EASY & TASTY BEEF FRY
Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 1h30m
Yield 4 People
Number Of Ingredients 15
Steps:
- Grind ginger and garlic to a smooth paste. Also, get ready with vinegar, red chili powder, turmeric powder, sugar, salt, and water.
- Cut the onions into medium-sized pieces and slice the banana peppers.
- Get ready with tomato sauce, red chili flakes, and lime.
- Rince the beef and cut it into large chunks. Add ginger-garlic paste, vinegar, turmeric powder, red chili powder, sugar, salt, and water. Mix them well.
- Cook covered under the high flame until all the water evaporates. In a halfway through open the lid and give a stir to avoid burning. Once done, let them cool down to room temperature.
- Now cut each beef chunks into thin slices.
- Heat the oil in a deep fry pan and fry the beef slices until they turn to brown color. Don't fry them for too long or you will lose the softness of the beef.
- Now heat the cooking oil in a wok and add fried beef, onions, and banana peppers together. Fry them under medium flame for two minutes. Then, add the red chili flakes. Stir and fry them for another two minutes under low flame.
- Finally, add the tomato sauce and mix under low flame for about a minute. Then switch off the flame and add lime juice. Taste and adjust salt if needed. Give one last good mix.
- This is how to make the best deviled beef recipe at home. Serve and enjoy this delicious Sri Lankan style deviled beef.
DEVIL'S FOOD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
HERBED DEVILED EGGS
Everyone loves a good party food, Herbed Deviled Eggs are a great twist on a classic party finger food! They're delicious, savory, and beautiful displayed.
Provided by Becca Ludlum
Categories Side Dish
Time 17m
Number Of Ingredients 9
Steps:
- Prep, boil eggs ahead of time. When the eggs are cool enough to safely handle remove the shell, cut the eggs in half and remove the yolks. Using a small baker's brush you can clean any remaining egg yolk from the egg whites.
- In a food processor add the egg yolks, mayonnaise, the flesh of one (1) avocado, garlic cloves, mixed herbs, EVOO, lemon juice, and sea salt and freshly cracked black peppercorns to taste.
- Pulse until the mixture is smooth.
- Fill the egg white with the egg yolk mixture using a small spoon or a clean pastry frosting bag.
- Cut the cherry tomatoes into half sections, top each portion of deviled egg with half of a cherry tomato.
- Add thinly sliced purple green onion.
- Using a sharp knife peel the remaining avocado and slice off slivers of avocado, place slivers of avocado on top of the deviled eggs with the slices of purple green onion and tomato halves.
- Over the Herb Deviled Eggs, grind some freshly cracked black peppercorns.
- Serve.
Nutrition Facts : Calories 253 kcal, Carbohydrate 9 g, Protein 8 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 119 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
More about "crazy recipe recipe card recipe for deviled"
FREE ONLINE RECIPE CARD MAKER: DESIGN A CUSTOM ... - CANVA
From canva.com
MORTADELLA, RICOTTA AND PISTACHIO MOUSSE DEVILED EGGS ...
From mangiabedda.com
5/5 (1)Total Time 25 minsCategory Antipasto, SnackCalories 177 per serving
- Prepare hard boiled eggs as indicated in my post.While the eggs are boiling, toast shelled pistachios in a 325F preheated oven for 10 minutes. Set aside to cool.
- Peel the cooled, hard boiled eggs by tapping on a paper towel on all sides to crack the shell. Gently roll the egg on the paper towel to loosen the shell. Peel off the shell. If tiny pieces remain stuck to the egg, rinse the egg under cold water and pat dry with a paper towel.
- Place the yolks in the bowl of your food processer. Add roughly chopped mortadella, ricotta chopped pistachios, salt and pepper to the egg yolks. Drizzle with olive oil and process the until creamy. The mixture will not necessarily be completely smooth due to the pistachios. If it is too dry, add an extra tsp of olive oil.
11 DEVILED EGG RECIPES YOU NEED TO TRY
From thespruceeats.com
- Classic Deviled Eggs. The filling for these simple, classic deviled eggs is the perfect combination of mayonnaise, seasoned salt, and a touch of prepared mustard.
- Easter Deviled Egg Chicks. These fun deviled egg chicks are perfect for spring and Easter celebrations. Bits of carrot and peppercorns form the eyes and beaks of the little chicks.
- Dilly Deviled Eggs. These delicious dilly deviled eggs contain a dill trifecta: chopped dill pickle, dried dill, and dill pickle juice. Some mayonnaise and a little mustard bring the filling together perfectly.
- Guacamole Deviled Eggs. These guacamole deviled eggs have no mayonnaise and get their creaminess from mashed avocado. What a fun canapé this would make for Cinco de Mayo or any South of the Border-themed party.
- Deviled Eggs With Mayonnaise and Mustard. These everyday deviled eggs contain a mixture of yellow mustard, relish, and mayonnaise. Arrange the deviled eggs on a bed of kale or curly lettuce and add grape tomatoes and olives for snacking.
- Horseradish Deviled Eggs. Horseradish adds heat and flavor to these zesty deviled eggs. A dash of hot sauce and a bit of Dijon mustard add to the flavor.
- Deviled Egg Eyeballs. These Halloween deviled eggs will be a big hit with your friends and family. The googly-eyed eggs sport a ghoulish green filling for the eyeballs with strips of pimento for the bloodshot whites.
- Easy Dijon Deviled Eggs. Dijon deviled eggs are always a hit, and they're super easy to prepare with seasoned mayonnaise and Dijon mustard filling. Garnish them with sliced green onion tops and parsley or sprinkle with sweet paprika.
- Creamy Deviled Eggs With Cream Cheese. Cream cheese adds richness and creamy texture to these deviled eggs. A dash of Dijon mustard and vinegar add the tanginess.
- Spanish-Style Deviled Eggs. Tomato sauce adds zesty Spanish flavor to the filling in these Spanish deviled eggs, and they look particularly "devilish" with the red color of the yolk mixture.
20 BEST DEVILED EGG RECIPES | HOW TO MAKE DEVILED EGGS ...
From foodnetwork.com
Author By
ORIGINAL DEVILED EGGS RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 Ratings 1Reviews 1Total Time 30 mins
47 FREE RECIPE CARD TEMPLATES (WORD, GOOGLE DOCS ...
From templatearchive.com
DEVILED CRAB TINS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
DEVILED HAM DEVILED EGGS RECIPE RECIPE CARDS
From tfrecipes.com
SRIRACHA DEVILED EGGS WITH SHRIMP RECIPE | HOLIDAY SHRIMP ...
From crazylobstershellfish.com
CRAZY RECIPE RECIPE CARD RECIPE CARDS- TFRECIPES
From tfrecipes.com
DEVILED CHICKEN BREAST RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CRAB MEAT PUFFS RECIPE RECIPE CARD RECIPE FOR DEVILED
From tfrecipes.com
BEST DEVILED EGG RECIPE WITH VINEGAR / ORDINARY MIRACLES ...
From thedeliciousappetizers.jenpros.com
EASY CREPE RECIPE RECIPE CARD RECIPE FOR DEVILED
From tfrecipes.com
36+ BEST CHRISTMAS APPETIZER RECIPES TO TRY ... - CRAZY LAURA
From crazylaura.com
FREE, CUSTOM PRINTABLE RECIPE CARD TEMPLATES ONLINE | CANVA
From canva.com
HORSERADISH DEVILED EGGS - PALOUSE BRAND
From palousebrand.com
DEVILED EGG WITH CAPERS RECIPE RECIPE CARDS
From tfrecipes.com
HALLOWEEN DEVILED EGGS RECIPE - TRIPLEHEART.ORG
From tripleheart.org
GUACAMOLE DEVILED EGGS RECIPE | CRAZY FRESH
From eatcrazyfresh.com
VINTAGE PRINTABLE HANDWRITTEN RECIPE CARDS DIGITAL COLLAGE ...
From pinterest.com
GUACAMOLE DEVILED EGGS RECIPE | CRAZY FRESH
From eatcrazyfresh.com
20-MINUTE CREAMY LEMON CHICKEN RECIPE: LEMON CHICKEN WITH ...
From 30seconds.com
3 CRAZY GRILLED CHEESE RECIPES: SPAGHETTI, DEVILED EGGS ...
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love