| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Beef, Seattle tim |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Red or green bell pepper |
|
|
coarsely chopped |
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
t |
Cumin seed |
| 1/2 |
t |
Ground cumin |
| 1 |
t |
Dried oregano, crushed |
| 1/4 |
t |
Cayenne |
| 3 |
T |
Tomato paste |
| 1 1/4 |
c |
Beef broth |
| 1/3 |
c |
Raisins |
| 1/3 |
c |
Pimento-stuffed green |
|
|
olives coarsely chopped |
| 1/2 |
|
Butternut squash, skinned |
|
|
cut in 1/2" |
|
|
Freshly ground black pepper |
|
|
to taste |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
Spray a large (10- to 12-inch) nonstick skillet with vegetable cooking
spray and place over medium heat. Put the onion, garlic and bell
pepper into the pan and cook, covered, 10 minutes. Add a tablespoon of
water if necessary to keep the vegetables from sticking. Put the
ground beef into the pan, breaking up with a spatula. Cook until no
longer pink. Drain off the fat. Add the cumin seeds, ground cumin,
oregano, cayenne, tomato paste, broth raisins, green olives, squash
and pepper. Cover the pan and simmer 10 minutes, or until the squash
is just tender. Spoon over the hot cooked rice and serve. (Note: no
source was named.) Recipe by: Seattle times 4/16/97 Posted to
MC-Recipe Digest V1 #581 by Rooby <MsRooby@sprintmail.com> on Apr 20,
1997
A Message from our Provider:
“Beauty: an act of God”