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| Dummy:
Lets make a cup of Lemony Ginger Tea. Firstly need fresh ginger is mashed and boiled in water with tea powder and peppercorns. Serve lemony ginger tea immediately.You can also use green tea instead. Add sugar instead of honey if you wish. Lemony Ginger Tea. Ingredients: Tea Powder 1 tsp Ginger 1 inch Piece Black Peppercorns 1 – 2 Lemon 1/2 Honey 1 Tbsp or to Taste Method of preparation: Crush the peppercorns and keep aside. Peel, wash and mash the ginger. |
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Pork Blaise (I kind of concocted this last night. Eating it right now!) - banana - pork (I used tenderloin, but any oald poak'll doo)) - blueberry topping - curry sauce - red wine - olive oil and salt - crock pot/slow cooker Slice banana along length (can be peeled or not), and place around inside perimeter of cooker. Place whole or cut pork in center, with a little hole in middle. Drip some blueberry topping in hole, followed by some curry sauce. Splash wine over meat. Cook for eight hours or until desired. Place meat on plates. Throw away/compost/whatever banana pieces. Add olive oil, salt, and more curry sauce to pot. Stir and ladle/pour over meat. EAT IT. |
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Pasquale's meat sauce I've been making variations of this for years - but tonight I reached a personal best, apparently due to some slight changes. This recipe will make a heavy (on the) meat, rich dish. I recommend using ingredients from some place decent, like Whole foods, Sunflower Markets, Trader Joe's, etc. - 1-1.5 pounds 85% lean ground beef (the leaner, the better it'll be; also, 93% needs no draining) - garlic powder - cayenne pepper (I use powder) - 1 16oz jar of marinara sauce - oregano (fresh will be even better) additions for optional version: - parsley (again, fresh will be even better) - olive oil (I use a kalamata extra virgin for it's strong flavour) - a very wet red wine - salt Set burner to medium. Place meat in pan, spreading it out. Dash on garlic and cayenne, and mix around while meat is heating up and cooking. When brown, but while still juicy, reduce burner to less than low, and remove pan to pour off juice (if there is much). Put pan back on burner, pour in 3/4 to whole of jar of marinara, dash in oregano, stir, cover, and let simmer ten minutes. At this point, it's ready to eat. However. You can also let it sit for a while and....age. Lastly, for the optional addition version: dash salt, parsley, olive oil (about 2 tablespoons), about 1/2 cup of wine, and stir. Again, you can either eat now or let sit for a spell. Dish out and eat as-is, throw on pasta, add in any italian dish calling for saucy meat, add potatoes, whatever. |
| Samstag:
This isn't a recipe so much as a simple idea that tastes great. Buffalo Chicken Enchiladas Throw .5-1.0lbs chicken in a crock pot drenched in your favorite hot wing sauce. Cook on low 2.5-3.5 hours until chicken is cooked enough that you can pull shreds off with a fork. Use 2 forks to shred all the chicken and let it simmer another 15 minutes to soak in the sauce. Cook some rice while the shredded chicken is simmering. When it's cooked I like to mix it with a can of rotel or some fresh diced tomato and peppers. In a large cake pan or casserole dish put a can of refried beans on one side and a layer of the rice covering the rest. Throw some shredded cheese on the beans. Wrap chicken and blue cheese crumbles in large tortillas and place them on the rice. Drizzle a little more wing sauce over the enchiladas. Throw the whole thing in the oven for 15 minutes. So awesome. I don't include specific amounts because I usually make more rice and chicken than I need. I'll often make pan fried individual enchiladas later in the week until it's all used up. |
| Singapura:
Try peanut butter , bacon and banana. It killed Elvis but is oh so good :)) Sent from my GT-I9300 using Tapatalk 2 |
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