Ingredients Beef Stew :

1/4 cup plus 1 tablespoon Vegetable Oil
4 pounds lean beef round, cut into 1-inch cubes
5 medium Carrots, peeled and cut into 1/2-inch cubes
4 Onions (about 2 pound), sliced
4 cloves Garlic
1 Bay Leaf
4 cups Canned Tomatoes, drained
1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir
2 cups Beef Stock or Broth
2 teaspoons Salt
1/4 teaspoon Black Pepper
1-1/2 pounds assorted Mushrooms, such as White Button, Cremini or Portobello, cleaned and trimmed
1/4 cup All-Purpose Flour

Preparation to make Beef Stew South Africa :

Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and sauté until well browned, 8 to 10 minutes per batch. Remove meat to platter. Add carrots and onions to pot; sauté 5 to 6 minutes. Add garlic; sauté 30 seconds. Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or until the beef is tender. Uncover; simmer for 1/2 hour. Season with the salt and pepper. Cool and refrigerate, or freeze, tightly covered.

To serve: If the stew has been frozen, let thaw. Depending on the size of the mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon oil in a large skillet. Add mushrooms; sauté until softened and browned, 8 to 10 minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in flour to make paste. Stir in a little more liquid from the pot to thin out the paste a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf. Serve over noodles, boiled or mashed potatoes or rice.

Ingredients Apple Pizza Pie Malang :

* 1/2 cup butter, softened
* 1/4 cup confectioners' sugar
* 1 cup sifted all-purpose flour
* 2 (21 ounce) cans apple pie filling
* 1 cup shredded Cheddar cheese
* 3/4 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently just until dough comes together. Pat evenly into a 12 inch pizza pan.
3. Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling.
4. In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer.

One of my favorite parts of the holiday turkey dinner is the leftovers! It is always fun trying to come up with new ways of using turkey leftovers in such a way that the leftover meals are just as interesting as the original. Before trying something new though, I had to enjoy my favorite way to use turkey leftovers, the turkey and cranberry sauce sandwich. Once I had satisfied that craving it was time to move on and given that both the turkey and cranberry sauce were done with texmex flavours I was thinking along the lines of turkey and cranberry sauce tacos or better yet quesadillas. Though the cranberry sauce already had jalapenos in it, it was not spicy enough for the heat that I want in a quesadilla so I added some more to the quesadilla along with some cilantro as it is one of my favorite herbs and a texmex staple. The turkey and cranberry sauce quesadillas turned out really well! The sweet, tart and spicy cranberry sauce worked surprisingly well in the quesadillas along with the turkey and the gooey melted cheese. I will definitely be making these again!

Ingredients:
a touch of butter (or oil)
2 flour tortillas
1/4 pound turkey (cooked, shredded)
2 tablespoons cranberry sauce
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
2 handfuls cheese such as cheddar or jack, etc. (grated)

Directions:
1. Melt the butter in a pan.
2. Place a tortilla in the pan and rub it around in the butter to coat.
3. Heat the tortilla until air pockets form, flipping a few times.
4. Repeat 2-3 for the second tortilla and leave it in the pan.
5. Place the turkey, cranberry sauce, jalapeno, green onion, cilantro and cheese on top followed by the other tortilla.
6. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.