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Post by oldarmybear on Aug 26, 2019 8:12:27 GMT -5
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Post by Deleted on Dec 10, 2019 18:35:50 GMT -5
Strawberry Jello No Bake pie
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Post by Deleted on Jun 7, 2020 15:06:34 GMT -5
Cuban-Style Black Beans Bon Appétit (September 1997) Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Yield: Serves 6 to 8
1/4 cup olive oil 1 large onion, chopped 1 large green bell pepper, cut into 1/2-inch pieces 6 large garlic cloves, chopped 1 tablespoon dried oregano 3 15- to 16-ounce cans black beans, rinsed, drained 3/4 cup canned vegetable broth or water 1 1/2 tablespoons cider vinegar 1 teaspoon sugar (optional) *add a sprinkle of cumin- not in recipe, my own addition*
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.
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Post by oldarmybear on Jul 16, 2020 11:56:56 GMT -5
www.today.com/recipes/classic-chicken-lo-mein-recipe-t186687 Classic Chicken Lo Mein Jet Tila 3 days ago Jet Tila print recipe SERVINGS:4-6 I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, prep included. Technique tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking. Swap option: There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Ingredients 3 tablespoons oyster sauce 1 teaspoon sesame oil 1 tablespoon soy sauce 1/4 cup chicken stock 1 teaspoon cornstarch 3 tablespoons cooking oil, like olive or canola 2 teaspoons minced garlic 1 tablespoon thinly sliced ginger 1/2 pound chicken breast or thigh, thinly sliced 3 cups fresh lo mein noodles 1/4 pound baby bok choy, bottoms removed 3 scallions, cut into 1-inch pieces Preparation To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve. Heat the pan to high and add the oil. Once you see wisps of white smoke, add the garlic and ginger and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. Stir in the noodles and bok choy and cook until the bok choy starts to soften and turn bright green, about 1 minute. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute. Cook until the chicken is cooked through (about 1 more minute) and sauce starts to bubble into a glaze. Top with scallions and serve hot.
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Post by Deleted on Jul 22, 2020 8:47:02 GMT -5
Pernil (Puerto Rican Roasted Pork Shoulder)
Ingredients 1 Pork shoulder @ 7-8 lbs (or larger) 1 bottle red wine vinaigrette ( or 8-10oz olive oil & red wine vinegar: 2/3 oil, 1/3 vinegar) Powdered Garlic Adobo Salt Black pepper 1 cup water
Directions (**NOTE - Do steps 2- 4 below the night before or at least @ 4-5 hours before cooking. Leave meat in fridge.**)
1- Wash and dry thoroughly the pork shoulder and PREHEAT OVEN to 350 degrees. 2- Do this IN the pot (In a covered casserole pot like the black speckled enamel casserole pots for turkeys and such), with something underneath to prevent slipping, STAB the meat many times on both side with a large knife AND , if you wish, pound the meat with a mallet) 3- Shake the vinagrette bottle and marinate on both sides with fat side down to make spicing easier. JUST ENOUGH TO MARINATE, NOT THE BOTTLE. Use about 1 or 1 1/2 cups. 4- Sprinkle the four spices on the meat side but don't go crazy. Wait a couple of minutes for the spices to adhere or become wet. Turn the meat over and do the same. Let stand overnight or as directed above. PREHEAT OVEN TO 350 degrees. FAT SIDE UP 5- Allow about 5.5 hours to 6, to cook properly. BEFORE placing in the oven, pour the cup of water along the sides. This will prevent sticking. Also cover the meat with aluminum foil and then place the top on. 6- Place in the oven and check periodically and one can baste periodically if one wishes. 7- With @ ONE hour to go, take off the aluminum and just leave the top on. 8- After 5-6 hours, the meat should have puled away from the bone and it should also look somewhat "stringy". The FAT should be a mahogany brown. It is ready and be careful as the meat will pull away from the bone easily.
(** NOTE- the browned FAT SKIN can be removed and later broiled, fat side down, for @ 20 mins to half hour on 'broil' and you get a crispy baconlike dish- cut into strips @ 1 1/2 - 2 inches wide beforehand**)
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Post by Deleted on May 29, 2021 14:34:38 GMT -5
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Post by crypto00687 on May 30, 2021 6:17:09 GMT -5
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Post by crypto00687 on May 30, 2021 6:37:14 GMT -5
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Post by queenofchefs on May 30, 2021 16:57:12 GMT -5
smoky garlic confetti salad 8 ounces prepared tricolor cole slaw mix 2 ounces each- shredded red radish, shredded baby carrot and shaved celery 1/2 cup of miracle whip type dressing 1 tablespoon weber hickory smoked salt seasoning 2 tablespoons GRANULATED garlic( NOT POWDER!) 1/2 teaspoon each-white pepper, red pepper and cumin combine all in bowl, it will seem dry, ignore that. put in sealed container and chill for a couple of hours, remix before serving, it will be wet then. this is something that will get deeper in flavor the longer you chill it, as the granulated garlic blooms. if it gets too strong, like after 36 hours or so, add more veggies, rechill, remix and serve. pretty, crunchy, zingy, what more can you ask!
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Post by crypto00687 on May 31, 2021 20:52:32 GMT -5
I'm a guy. And a simpleton. I believe in keeping it simple. btw, I remind myself of this guy:
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Post by Deleted on Jun 1, 2021 1:05:57 GMT -5
I'm a guy. And a simpleton. I believe in keeping it simple. btw, I remind myself of this guy:
So, if ONE goes to France and orders TOAST there, what does one get?
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Post by crypto00687 on Jun 1, 2021 1:20:49 GMT -5
Idk but this is one of the posts made to that video on youtube:
Hey little fun fact: French toasts are called "pain perdu" in France which basically means "lost bread" because we cook this recipe when we waited too long to eat the bread and it gets a little old to eat it so we cook it this way to "save it" and not to waste any food : )
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