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Archive for the ‘Food And Drink’ Category
The Recipes of Senegal
Robyn J Lee asked:
Senegal is a country that I, personally know well. It’s a country of many parts being almost desert in the North, tropical rainforest in the East and with an extensive Atlantic coast on the West. It also totally encompasses the tiny country of The Gambia.
Senegal was the capital of French West Africa for over a century and the country has a strong French flavour even today (French, along with native Wolof being the official languages) it is also politically stable and though poor in global terms it has a growing economy.
The cuisine of Senegal shows the influences of the French as well as having desert and rainforest influences as well. Fish is plentiful in the diet though just about any meat can be found (even pork, despite it’s being predominantly a Moslem country).
Here I present two classic, but very different Senegalese dishes for you:
Ceebu J
Senegal is a country that I, personally know well. It’s a country of many parts being almost desert in the North, tropical rainforest in the East and with an extensive Atlantic coast on the West. It also totally encompasses the tiny country of The Gambia.
Senegal was the capital of French West Africa for over a century and the country has a strong French flavour even today (French, along with native Wolof being the official languages) it is also politically stable and though poor in global terms it has a growing economy.
The cuisine of Senegal shows the influences of the French as well as having desert and rainforest influences as well. Fish is plentiful in the diet though just about any meat can be found (even pork, despite it’s being predominantly a Moslem country).
Here I present two classic, but very different Senegalese dishes for you:
Ceebu J
Cooking at Home With Restaurant Quality
Joe J Johnson asked:
I like food. One of my greatest flaws is just how much I truly enjoy food. I like making it, I like smelling it, I like tasting it, I even enjoy watching others make it. As of this writing, I work in restaurant management, so I’m surrounded by food all the time. While aspects of the job suck, getting to work that closely with food all day is like a dream come true, but I digress.
When I get hungry some time after the dinner rush, I’ll usually go into the kitchen and make something new with the Sous Chef, often involving a kick. He taught me some tricks to work with peppers that I wont soon forget. What he and I made the other night was an outstanding Habanero Glazed Chicken. The key with any hot pepper, as anyone who works with them knows, is to remove the seeds, and be careful. The seeds contain high levels of capsaicin, the chemical that our body interprets as spicy, and while it sounds like they would be good to keep in for a “kick”, its really just painful and covers the actual flavors of the dish. To further extract the flavors of the peppers, we first marinaded them in tequila, with diced garlic. The alcohol in the tequila helps to extract some of the flavors from the peppers. When we got to making the sauce, we used an oil as the base, because like alcohol, oils can help extract the flavors from peppers. At this point, you have a good strong base, and can dress it up as you desire. We finished it off by sauteéing the peppers, tequila, garlic, and oil with crushed red chillies, white pepper, and shallots, then mixed that with a sweet fruity sauce that the Sous Chef had made earlier, and then coated the chicken tenders with it. Delicious!
The possibilities are endless once you learn a few little tricks. Using that pepper base, you can make plenty of different styles of dishes with a nice kick. Adding cilantro, lime, some tropical fruit and glazing salmon steaks with it could make you a darn good Mediterranean dish. Skipping the fruit and adding the pepper base to a marinara type sauce with ground sausage, you could make a new pseudo-Italian pasta dish. The point I’m making however is once you’ve got a good start cooking, you dont need to follow recipes strictly. Once you figure out tips to get certain flavors, you can mix your tricks up, and turn cooking at home into an artform.
If you want to learn any other tips and tricks used by professional cooks at restaurants, I’d recommend checking out this cookbook: http://www.restaurantcookbook.info
Plant Website
I like food. One of my greatest flaws is just how much I truly enjoy food. I like making it, I like smelling it, I like tasting it, I even enjoy watching others make it. As of this writing, I work in restaurant management, so I’m surrounded by food all the time. While aspects of the job suck, getting to work that closely with food all day is like a dream come true, but I digress.
When I get hungry some time after the dinner rush, I’ll usually go into the kitchen and make something new with the Sous Chef, often involving a kick. He taught me some tricks to work with peppers that I wont soon forget. What he and I made the other night was an outstanding Habanero Glazed Chicken. The key with any hot pepper, as anyone who works with them knows, is to remove the seeds, and be careful. The seeds contain high levels of capsaicin, the chemical that our body interprets as spicy, and while it sounds like they would be good to keep in for a “kick”, its really just painful and covers the actual flavors of the dish. To further extract the flavors of the peppers, we first marinaded them in tequila, with diced garlic. The alcohol in the tequila helps to extract some of the flavors from the peppers. When we got to making the sauce, we used an oil as the base, because like alcohol, oils can help extract the flavors from peppers. At this point, you have a good strong base, and can dress it up as you desire. We finished it off by sauteéing the peppers, tequila, garlic, and oil with crushed red chillies, white pepper, and shallots, then mixed that with a sweet fruity sauce that the Sous Chef had made earlier, and then coated the chicken tenders with it. Delicious!
The possibilities are endless once you learn a few little tricks. Using that pepper base, you can make plenty of different styles of dishes with a nice kick. Adding cilantro, lime, some tropical fruit and glazing salmon steaks with it could make you a darn good Mediterranean dish. Skipping the fruit and adding the pepper base to a marinara type sauce with ground sausage, you could make a new pseudo-Italian pasta dish. The point I’m making however is once you’ve got a good start cooking, you dont need to follow recipes strictly. Once you figure out tips to get certain flavors, you can mix your tricks up, and turn cooking at home into an artform.
If you want to learn any other tips and tricks used by professional cooks at restaurants, I’d recommend checking out this cookbook: http://www.restaurantcookbook.info
Plant Website
Sausage and Peppers
Amy Harney asked:
You will need 1 package of sausage (6), 4 green bell peppers, 3 red bell peppers, 1 large onion, 1 and 1/2 Tablespoons of chopped garlic, and 1 large can of crushed tomatoes, A teaspoon of salt and pepper (Serves aprox. 6 adults)
- Wash sausage and cut with kitchen scissors or knife preferably kitchen scissors
- Wash peppers and cut out seeds, slice peppers into long slices
- Cut onion into long slices
- Add can of crushed tomatoes
- Add salt and pepper
- Place everything into crockpot
- Stir everything in crockpot
- Stir every now and then throughout the day
- Cook on Low heat for 8 hours and High heat for 4 hours
There are many different ways to cook and serve sausage and peppers. It is an oldie but a goody. Sausage and peppers can be served with Italian bread or over rice. It can be made for a traditional dinner and or as a side dish for an occasion while served with other dishes. It simmers in the crockpot all day and tastes delicious. Even freezes well and tastes just as good after being frozen. Sometimes after it has been frozen it has even more flavor. The recipe is very easily able to be improvised to ones likes or dislikes.
Variations:
- Add red or yellow peppers
- Use tomato sauce instead of crushed
- You can brown sausage first in frying pan with garlic and oil
- Instead of any sauce you can use olive or vegetable oil with seasonings (this makes for a greasier consistency)
MiniGarden.org
You will need 1 package of sausage (6), 4 green bell peppers, 3 red bell peppers, 1 large onion, 1 and 1/2 Tablespoons of chopped garlic, and 1 large can of crushed tomatoes, A teaspoon of salt and pepper (Serves aprox. 6 adults)
- Wash sausage and cut with kitchen scissors or knife preferably kitchen scissors
- Wash peppers and cut out seeds, slice peppers into long slices
- Cut onion into long slices
- Add can of crushed tomatoes
- Add salt and pepper
- Place everything into crockpot
- Stir everything in crockpot
- Stir every now and then throughout the day
- Cook on Low heat for 8 hours and High heat for 4 hours
There are many different ways to cook and serve sausage and peppers. It is an oldie but a goody. Sausage and peppers can be served with Italian bread or over rice. It can be made for a traditional dinner and or as a side dish for an occasion while served with other dishes. It simmers in the crockpot all day and tastes delicious. Even freezes well and tastes just as good after being frozen. Sometimes after it has been frozen it has even more flavor. The recipe is very easily able to be improvised to ones likes or dislikes.
Variations:
- Add red or yellow peppers
- Use tomato sauce instead of crushed
- You can brown sausage first in frying pan with garlic and oil
- Instead of any sauce you can use olive or vegetable oil with seasonings (this makes for a greasier consistency)
MiniGarden.org
How to Grill Peppers
Stephanie Manley asked:
Grilled peppers make wonderful additions to all sorts of dishes. Guess what, it is easy to grill peppers. You can grill all sorts of peppers. Some of my personal favorites are red bell peppers, pablano peppers, jalape
Grilled peppers make wonderful additions to all sorts of dishes. Guess what, it is easy to grill peppers. You can grill all sorts of peppers. Some of my personal favorites are red bell peppers, pablano peppers, jalape
Hungarian Beef Goulash Recipes
Sunil Tanna asked:
Hungary is home to a wide variety of different dishes and recipes, but perhaps the most famous of Hungarian recipes is goulash. However, if you never previously eaten authentic Hungarian style goulash you may be surprised at what it tastes like, since the versions of goulash prepared in other countries can differ quite substantially from the original Hungarian version of the dish.
In the United States and Canada, goulash is often prepared as comfort food. It is made with lots of tomatoes, little or no paprika and other spices, and often served on top of pasta such as macaroni or noodles. In order to prepare the dish quickly and easily, hamburger meat is often used. The resulting dish, while it can be quite enjoyable, is rather reminiscent of Italian pasta recipes.
In Hungary goulash (which is known as “Guly
Hungary is home to a wide variety of different dishes and recipes, but perhaps the most famous of Hungarian recipes is goulash. However, if you never previously eaten authentic Hungarian style goulash you may be surprised at what it tastes like, since the versions of goulash prepared in other countries can differ quite substantially from the original Hungarian version of the dish.
In the United States and Canada, goulash is often prepared as comfort food. It is made with lots of tomatoes, little or no paprika and other spices, and often served on top of pasta such as macaroni or noodles. In order to prepare the dish quickly and easily, hamburger meat is often used. The resulting dish, while it can be quite enjoyable, is rather reminiscent of Italian pasta recipes.
In Hungary goulash (which is known as “Guly
Easy And Spicy Chicken Fajita Recipe
Joch Purn asked:
I am glad to have shared with you this secret recipe to cooking awesome sweet and sour chicken. Now you can have it to enjoy at home. It’s easy and authentic!
When I wouldn’t be home for dinner, I usually cook it. My children ate it and said it was really good and always ask me to make it again. It’s a great for busy moms.
Do you like spicy? Well, you can serve spicy low-fat chicken fajita if you’d like for various recipes. Go ahead!
Ingredients of Easy Chicken fajita:
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cooking Instructions of easy Chicken fajita:
Cut chicken breast into strips. Simmer strips in water or broth until just about done. Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers. Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes. Recommended Toppings: Lettuce, Tomato, Refried Beans, Sour Cream, Taco.
Sauce Note: Tastes like Taco Bell.
Ingredients of spicy low fat chicken fajita:
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion ,diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream
shredded cheddar cheese optional
Cooking Instructions of spicy low fat chicken fajita:
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet. Saut
I am glad to have shared with you this secret recipe to cooking awesome sweet and sour chicken. Now you can have it to enjoy at home. It’s easy and authentic!
When I wouldn’t be home for dinner, I usually cook it. My children ate it and said it was really good and always ask me to make it again. It’s a great for busy moms.
Do you like spicy? Well, you can serve spicy low-fat chicken fajita if you’d like for various recipes. Go ahead!
Ingredients of Easy Chicken fajita:
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cooking Instructions of easy Chicken fajita:
Cut chicken breast into strips. Simmer strips in water or broth until just about done. Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers. Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes. Recommended Toppings: Lettuce, Tomato, Refried Beans, Sour Cream, Taco.
Sauce Note: Tastes like Taco Bell.
Ingredients of spicy low fat chicken fajita:
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion ,diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream
shredded cheddar cheese optional
Cooking Instructions of spicy low fat chicken fajita:
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet. Saut
Crockpot Chicken Soup With Black Bean and Chipotle Peppers
Dara Michalski asked:
As we begin to hunker down for the impending cold weather, we are craving dishes that will warm us all the way down to our toes. Apparently, my family members are not the only ones with cold extremities. I have received four requests for crockpot recipes in the past week. Still flexing its muscles from its successful slow cooking of our Family Crockpot Applesauce, my crockpot was up for the challenge. The inspiration for this recipe came from Sunset Magazine’s Crockery Cookbook; however, I took several liberties with the recipe, adding tomatoes and black beans, and increasing the seasoning. The result was a flavorful, nourishing soup that took no more than time than chopping a few vegetables and browning some chicken. Mission accomplished.
In a large crockpot, I combined onions, carrots, and chipotle peppers, along with oregano, garlic, and black beans. To add an extra layer of flavor, chicken thighs are browned in a skillet for 2 minutes per side before being nestled into the crockpot. The final step is to add chicken broth, water, and canned tomatoes. Simply turn on the crockpot and let it do its magic.
During the last half hour of cooking, rice is added to the mixture to round out the soup. The final step involves removing the removing the chicken meat from the bones, stirring it back into the soup, and tossing in a handful of chopped cilantro. Brighten up the soup with a squeeze of lime and you have a filling meal that requires minimal effort.
Rose Maven
As we begin to hunker down for the impending cold weather, we are craving dishes that will warm us all the way down to our toes. Apparently, my family members are not the only ones with cold extremities. I have received four requests for crockpot recipes in the past week. Still flexing its muscles from its successful slow cooking of our Family Crockpot Applesauce, my crockpot was up for the challenge. The inspiration for this recipe came from Sunset Magazine’s Crockery Cookbook; however, I took several liberties with the recipe, adding tomatoes and black beans, and increasing the seasoning. The result was a flavorful, nourishing soup that took no more than time than chopping a few vegetables and browning some chicken. Mission accomplished.
In a large crockpot, I combined onions, carrots, and chipotle peppers, along with oregano, garlic, and black beans. To add an extra layer of flavor, chicken thighs are browned in a skillet for 2 minutes per side before being nestled into the crockpot. The final step is to add chicken broth, water, and canned tomatoes. Simply turn on the crockpot and let it do its magic.
During the last half hour of cooking, rice is added to the mixture to round out the soup. The final step involves removing the removing the chicken meat from the bones, stirring it back into the soup, and tossing in a handful of chopped cilantro. Brighten up the soup with a squeeze of lime and you have a filling meal that requires minimal effort.
Rose Maven
Grilling Vegetables – Easy Dinner Ideas
Julie Languille asked:
Grilled Corn
Wrap shucked ears in foil. Sprinkle them with water and dot with butter before rolling up individually in generous squares of foil. Grill on high heat for about 20 minutes, turning every 5 minutes or so. Corn will be blackened in places and delicious. You can also include a sprig of fresh herbs, a sprinkle of sea salt or a grind or two of fresh pepper.
Peppers
Grilled peppers are awesome. Leave the pepper whole and grill over high heat, turning often, until blackened and all over. Place the peppers in a bag or wrap in foil to cool and loosen the skin. After about 10 to 15 minutes the skin should peel off easily, then peppers can be cored, seeded and sliced or chopped as desired. Grilled peppers are great on an antipasto tray, in panini or served plain.
Grilled vegetables can be the basis of a great vegetarian meal. For more great vegetarian recipes and easy dinner recipes, visit http://www.dinnersinaflash.com
Portabella Mushrooms
Wash the portabellas and remove the gills with a spoon. Brush lightly with oil. Grill over high heat cap side down until very brown. The cap will fill with moisture. Turn the mushrooms, pressing down to expel as much moisture as possible. When done about 10 to 15 minutes, salt and pepper to taste and serve.
Onions
Trim ends of the onion and slice into thick rounds. Secure the rings together by skewering the rounds with long metal skewers. Brush lightly with olive oil and season as desired. Grill onions over high heat about 15 minutes turning halfway through cooking time. Move the onions off to a cooler area of the grill for 10 more minutes or until tender.
Grilled vegetables are also great when camping. For more great grilling recipes and easy dinner recipes, visit http://www.dinnersinaflash.com
Tomatoes
Choose Tomatoes that are firm and not overripe. Slice them in half horizontally and remove seeds. Drain cut side down on paper towels. When ready to grill, season cut side generously with salt and pepper. Grill cut side down until softened and blistering. Turn tomatoes over and continue grilling a few minutes more. When tomatoes are done, drizzle them with vinaigrette or some pesto thinned with a bit of olive oil.
Grow A Plant
Grilled Corn
Wrap shucked ears in foil. Sprinkle them with water and dot with butter before rolling up individually in generous squares of foil. Grill on high heat for about 20 minutes, turning every 5 minutes or so. Corn will be blackened in places and delicious. You can also include a sprig of fresh herbs, a sprinkle of sea salt or a grind or two of fresh pepper.
Peppers
Grilled peppers are awesome. Leave the pepper whole and grill over high heat, turning often, until blackened and all over. Place the peppers in a bag or wrap in foil to cool and loosen the skin. After about 10 to 15 minutes the skin should peel off easily, then peppers can be cored, seeded and sliced or chopped as desired. Grilled peppers are great on an antipasto tray, in panini or served plain.
Grilled vegetables can be the basis of a great vegetarian meal. For more great vegetarian recipes and easy dinner recipes, visit http://www.dinnersinaflash.com
Portabella Mushrooms
Wash the portabellas and remove the gills with a spoon. Brush lightly with oil. Grill over high heat cap side down until very brown. The cap will fill with moisture. Turn the mushrooms, pressing down to expel as much moisture as possible. When done about 10 to 15 minutes, salt and pepper to taste and serve.
Onions
Trim ends of the onion and slice into thick rounds. Secure the rings together by skewering the rounds with long metal skewers. Brush lightly with olive oil and season as desired. Grill onions over high heat about 15 minutes turning halfway through cooking time. Move the onions off to a cooler area of the grill for 10 more minutes or until tender.
Grilled vegetables are also great when camping. For more great grilling recipes and easy dinner recipes, visit http://www.dinnersinaflash.com
Tomatoes
Choose Tomatoes that are firm and not overripe. Slice them in half horizontally and remove seeds. Drain cut side down on paper towels. When ready to grill, season cut side generously with salt and pepper. Grill cut side down until softened and blistering. Turn tomatoes over and continue grilling a few minutes more. When tomatoes are done, drizzle them with vinaigrette or some pesto thinned with a bit of olive oil.
Grow A Plant
Authentic Mexican Recipes for Green Chili – Green Chili Casserole
Brandy Summers asked:
A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.
1 pound ground beef
8 (6-inch) corn tortillas
1 small onion, diced
1 pound processed cheese food, shredded
1 (4 oz.) can green chili peppers, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.
In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.
Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.
Layer with the remaining tortillas, onion, cheese, ground beef and chilies.
In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.
Green Chili Burritos
A classic burritos recipe featuring green chilies, refried beans and spices.
1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 oz.) can diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 cup water
1 cup fresh tomato, diced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cold water
1 (16 oz.) can refried beans
10 (6-inch) flour tortillas, warmed
Directions
In a skillet, brown pork in oil over medium high heat; drain.
Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.
In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.
Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.
Best Green Chili Stew
This is a hearty green chili stew that is great served over rice.
1/4 cup vegetable oil
3 pound beef chuck roast, cut into 3/4-inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 oz.) can roma tomatoes, with juice
2 (4 oz.) cans chopped green chili peppers, drained
1 (12 oz.) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1-1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
Salt to taste
Ground black pepper to taste
Directions
In a Dutch oven, heat oil over medium heat until hot, but not smoking.
Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.
Grow A Plant
A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.
1 pound ground beef
8 (6-inch) corn tortillas
1 small onion, diced
1 pound processed cheese food, shredded
1 (4 oz.) can green chili peppers, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.
In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.
Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.
Layer with the remaining tortillas, onion, cheese, ground beef and chilies.
In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.
Green Chili Burritos
A classic burritos recipe featuring green chilies, refried beans and spices.
1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 oz.) can diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 cup water
1 cup fresh tomato, diced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cold water
1 (16 oz.) can refried beans
10 (6-inch) flour tortillas, warmed
Directions
In a skillet, brown pork in oil over medium high heat; drain.
Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.
In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.
Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.
Best Green Chili Stew
This is a hearty green chili stew that is great served over rice.
1/4 cup vegetable oil
3 pound beef chuck roast, cut into 3/4-inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 oz.) can roma tomatoes, with juice
2 (4 oz.) cans chopped green chili peppers, drained
1 (12 oz.) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1-1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
Salt to taste
Ground black pepper to taste
Directions
In a Dutch oven, heat oil over medium heat until hot, but not smoking.
Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.
Grow A Plant
Dynamite in a Bottle – The Mighty Tabasco Sauce
K. A. Miller asked:
Probably the most popular hot sauce in the world, Tabasco Pepper Sauce is sold in 160 countries and territories. The most amazing thing about it, though, is that it is made from only 3 ingredients. That’s right, only three and we will get back to that in a moment.
Tabasco sauce is made (and the brand name is trade marked) by the McIlhenny Company of Avery Island, Louisiana. The company is family owned by the descendents of the founder, Edmund McIlhenny, who started the company in 1868 with a recipe he developed. He was given some peppers (Tabasco) by a friend returning from the Mexican/American war.
He liked the peppers and, using the seed obtained from these original peppers, he began to grow his own. The Southern diet at the time was a pretty bland diet, so Edmund got the idea to make a hot sauce from his peppers to spice things up a bit. Eventually he began selling his home made sauce and the company of today is the result. The company only has about 140 stock holders, all family members.
The McIlhenny Company is located at Avery Island. Louisiana, which is not an island at all. It is a dome of rock salt 3 miles long and 2 1/2 miles wide. When Edmund McIlhenny started the company, and for years after, all the peppers and the salt used in making the sauce were produced at Avery Island. Today, most of the Tabasco peppers are grown in South America, although some are still grown there.
The Tabasco Sauce of today is still made basically the same way Edmund originally made it. The exception being that today the sauce is aged in white oak barrels and it is aged 3 years. Other than that, it’s the same…being made up to 720,000 bottles per day.
So what are the three ingredients? We have already mentioned Tabasco peppers and salt. The only other ingredient is vinegar.
The peppers are taken fresh as possible and ground into a mash. The mash is then placed in white oak barrels, covered with salt and aged. After the aging process, the mash is strained three times, the vinegar is added and it’s ready to bottle and ship around the world.
It’s not difficult to make a replica at home. The hang up is that most people can not wait 3 years to age it. And, you don’t have to. It will not be the exact same as the real Tabasco, but if you age it a couple of months, it’s pretty good.
You can get a recipe at the link in the author block below.
Tabasco peppers are not really common in most markets, but can be found. As stated earlier, it’s easy to grow your own. Any major mail order seed catalog will have seed. As an alternative, any other hot pepper may be used. It just will not be as close to the real Tabasco sauce.
You probably have salt and vinegar in your kitchen now, all you need are some peppers. So, grab some peppers, the recipe below and try your hand at making this delightful hot sauce.
Rose Maven
Probably the most popular hot sauce in the world, Tabasco Pepper Sauce is sold in 160 countries and territories. The most amazing thing about it, though, is that it is made from only 3 ingredients. That’s right, only three and we will get back to that in a moment.
Tabasco sauce is made (and the brand name is trade marked) by the McIlhenny Company of Avery Island, Louisiana. The company is family owned by the descendents of the founder, Edmund McIlhenny, who started the company in 1868 with a recipe he developed. He was given some peppers (Tabasco) by a friend returning from the Mexican/American war.
He liked the peppers and, using the seed obtained from these original peppers, he began to grow his own. The Southern diet at the time was a pretty bland diet, so Edmund got the idea to make a hot sauce from his peppers to spice things up a bit. Eventually he began selling his home made sauce and the company of today is the result. The company only has about 140 stock holders, all family members.
The McIlhenny Company is located at Avery Island. Louisiana, which is not an island at all. It is a dome of rock salt 3 miles long and 2 1/2 miles wide. When Edmund McIlhenny started the company, and for years after, all the peppers and the salt used in making the sauce were produced at Avery Island. Today, most of the Tabasco peppers are grown in South America, although some are still grown there.
The Tabasco Sauce of today is still made basically the same way Edmund originally made it. The exception being that today the sauce is aged in white oak barrels and it is aged 3 years. Other than that, it’s the same…being made up to 720,000 bottles per day.
So what are the three ingredients? We have already mentioned Tabasco peppers and salt. The only other ingredient is vinegar.
The peppers are taken fresh as possible and ground into a mash. The mash is then placed in white oak barrels, covered with salt and aged. After the aging process, the mash is strained three times, the vinegar is added and it’s ready to bottle and ship around the world.
It’s not difficult to make a replica at home. The hang up is that most people can not wait 3 years to age it. And, you don’t have to. It will not be the exact same as the real Tabasco, but if you age it a couple of months, it’s pretty good.
You can get a recipe at the link in the author block below.
Tabasco peppers are not really common in most markets, but can be found. As stated earlier, it’s easy to grow your own. Any major mail order seed catalog will have seed. As an alternative, any other hot pepper may be used. It just will not be as close to the real Tabasco sauce.
You probably have salt and vinegar in your kitchen now, all you need are some peppers. So, grab some peppers, the recipe below and try your hand at making this delightful hot sauce.
Rose Maven
Sunday’s Best Pork Shoulder Roast
Mike Cobb asked:
Pork shoulder roast is just about one of the easiest things that you can fix. I love to do it on Sundays while I am away at church. This is very simple to set up and then you can just walk away from it…for hours.
Now I should say first off, though, I am kinda picky about leaving home with the oven on so I use a crock pot (slow cooker) with a surge protector.
I will cut up some onions and some peppers, Anaheim, maybe poblanos. Put those into the bottom of the crock pot. Two big onions and about six peppers. Now that is a nice bed to rest the roast on.
Place the pork shoulder roast on top of the onions and peppers and liberally sprinkle some Worcestershire sauce over the roast. Now I add some of my favorite BBQ rub or seasoning on top and then rub it all over it. You can use quite a bit of this. If we are talking about a five or six pound roast then I would use up to a third of a cup of my rub and get it in there good. You can then take some brown sugar and pack it on top of the BBQ seasoning. Just sprinkle it on there and pat it down.
Now take a bottle of beer and about six ounces of apple juice and put it in there being careful to not get the brown sugar wet. The important thing is to use enough liquid to come up the side about an inch to an inch and/or up to two inches.
Now you can put the lid on and start her up and you are good to go. If you happen to use the oven, then the temperature should be around 225 degrees and you want to cook this for about five or six hours. If you are using a larger one then you might have to go up to ten hours.
Now when you come home and find that it is done remove the roast and discard the juices. You can then take the pork shoulder roast and either chop it or shred it (that is called pulled pork).
You can then take all of the meat and place it back into the crock pot and add a bottle of your favorite BBQ sauce (about 12 oz.). Mix these all together and cook for about another half hour.
You can then take that out and put it on your hamburger buns, add some coleslaw on top and you have the makings of Sunday’s Best pork shoulder roast to eat. You can always subscribe to our newsletter to receive more tips and good recipes for your barbecuing adventures.
Mini Garden
Pork shoulder roast is just about one of the easiest things that you can fix. I love to do it on Sundays while I am away at church. This is very simple to set up and then you can just walk away from it…for hours.
Now I should say first off, though, I am kinda picky about leaving home with the oven on so I use a crock pot (slow cooker) with a surge protector.
I will cut up some onions and some peppers, Anaheim, maybe poblanos. Put those into the bottom of the crock pot. Two big onions and about six peppers. Now that is a nice bed to rest the roast on.
Place the pork shoulder roast on top of the onions and peppers and liberally sprinkle some Worcestershire sauce over the roast. Now I add some of my favorite BBQ rub or seasoning on top and then rub it all over it. You can use quite a bit of this. If we are talking about a five or six pound roast then I would use up to a third of a cup of my rub and get it in there good. You can then take some brown sugar and pack it on top of the BBQ seasoning. Just sprinkle it on there and pat it down.
Now take a bottle of beer and about six ounces of apple juice and put it in there being careful to not get the brown sugar wet. The important thing is to use enough liquid to come up the side about an inch to an inch and/or up to two inches.
Now you can put the lid on and start her up and you are good to go. If you happen to use the oven, then the temperature should be around 225 degrees and you want to cook this for about five or six hours. If you are using a larger one then you might have to go up to ten hours.
Now when you come home and find that it is done remove the roast and discard the juices. You can then take the pork shoulder roast and either chop it or shred it (that is called pulled pork).
You can then take all of the meat and place it back into the crock pot and add a bottle of your favorite BBQ sauce (about 12 oz.). Mix these all together and cook for about another half hour.
You can then take that out and put it on your hamburger buns, add some coleslaw on top and you have the makings of Sunday’s Best pork shoulder roast to eat. You can always subscribe to our newsletter to receive more tips and good recipes for your barbecuing adventures.
Mini Garden
Baked Vegetables Recipes For a Healthy Diet
David Urmann asked:
Vegetables are healthy. It revitalizes our immune system and other organs of the body. Here are healthy baked vegetable recipes you can try at home.
Easy Creamy Baked Asparagus
Ingredients:
Vegetables are healthy. It revitalizes our immune system and other organs of the body. Here are healthy baked vegetable recipes you can try at home.
Easy Creamy Baked Asparagus
Ingredients:
Steak and Peppers Like Your Grandma Made
Jay A. Jenkin asked:
This nontraditional recipe is going to help you create the most delicious Steak and Peppers dish you have ever tried.
First, you need to start out with some lean stew meat or cube steak cut into small chunks or strips. Make sure the meat is thawed. In a plastic Ziploc bag, you should put about a cup of Soy sauce, a few cloves of chopped garlic, a chicken bouillon cube and a few dashes of Sriracha sauce. Mix all the above ingredients with a cup or so of water and then put your steak chunks in the marinade. Let it soak for a few hours or overnight in the refrigerator. You can get really creative with your marinade. The soy sauce is key but feel free to add more spice or less spice to taste.
When you feel the meat has soaked long enough, pull the pieces out of the marinade and pat them dry with a paper towel. You want the meat to brown decently so the dryer the better. Once they are dry, put some oil in a skillet to heat. Lay the meat in the pan and brown the strips or cubes on each side.
When the meat is browned, pour your marinade in on top of the meat and let it simmer for 30 or 40 minutes until the meat is really tender. This is a great time to help your kids with their homework or watch your favorite TV show.
After the meat has been simmering, you may need to add a bit more water depending on how much liquid is in the pan. You will then cut up three or four whole green, red, and yellow bell peppers. They look nice when cut in strips but you can cut them in chunks as well. Be sure to remove the seeds and stems.
Then place your peppers into the beef and broth and let it simmer for a few minutes more. For the final touch, I mix up about a tablespoon of cornstarch with a little cold water and pour that into the beef and pepper dish. Stir and allow it to heat up and thicken your broth so you have a substantial sauce.
This is absolutely DELICIOUS. I can’t stress it enough. It is a dish my grandmother and mother made and it is one of my favorites. It is fantastic over rice, mashed potatoes, or with buttered fresh bread. Enjoy!
Plant Website
This nontraditional recipe is going to help you create the most delicious Steak and Peppers dish you have ever tried.
First, you need to start out with some lean stew meat or cube steak cut into small chunks or strips. Make sure the meat is thawed. In a plastic Ziploc bag, you should put about a cup of Soy sauce, a few cloves of chopped garlic, a chicken bouillon cube and a few dashes of Sriracha sauce. Mix all the above ingredients with a cup or so of water and then put your steak chunks in the marinade. Let it soak for a few hours or overnight in the refrigerator. You can get really creative with your marinade. The soy sauce is key but feel free to add more spice or less spice to taste.
When you feel the meat has soaked long enough, pull the pieces out of the marinade and pat them dry with a paper towel. You want the meat to brown decently so the dryer the better. Once they are dry, put some oil in a skillet to heat. Lay the meat in the pan and brown the strips or cubes on each side.
When the meat is browned, pour your marinade in on top of the meat and let it simmer for 30 or 40 minutes until the meat is really tender. This is a great time to help your kids with their homework or watch your favorite TV show.
After the meat has been simmering, you may need to add a bit more water depending on how much liquid is in the pan. You will then cut up three or four whole green, red, and yellow bell peppers. They look nice when cut in strips but you can cut them in chunks as well. Be sure to remove the seeds and stems.
Then place your peppers into the beef and broth and let it simmer for a few minutes more. For the final touch, I mix up about a tablespoon of cornstarch with a little cold water and pour that into the beef and pepper dish. Stir and allow it to heat up and thicken your broth so you have a substantial sauce.
This is absolutely DELICIOUS. I can’t stress it enough. It is a dish my grandmother and mother made and it is one of my favorites. It is fantastic over rice, mashed potatoes, or with buttered fresh bread. Enjoy!
Plant Website
No Time to Cook? Try These Extra-Quick Recipes for Healthful Meals
Gabe Mirkin, M.D. asked:
Do you think you’re too busy to cook your own healthful meals? Take advantage of bags of frozen mixed vegetables, canned beans and other shortcuts with these delicious, super-speedy recipes. If you’re not in the habit of cooking your own whole grains, learn how, and learn why whole grains are so important to a healthful diet, in my Good Food Book; it’s free — see the link at the bottom of this article.
Extra Quick Chili
1 16-ounce bag frozen onions and peppers
2 garlic cloves, minced
1 28-ounce can plum tomatoes, cut in pieces
1 teaspoon chicken or vegetable bouillon granules
OR one bouillon cube
1 tablespoon mild chili powder
2 teaspoon cumin
pinch cayenne, or to taste
2 cans kidney beans or black beans
Cooked whole grains (optional)
Combine all ingredients in a large pot, bring to a boil and simmer for 5-10 minutes. Serve over the whole grain of your choice, if desired.
4-6 servings
Quick Moroccan Vegetable Stew
2 cups bouillon
1 cup whole wheat couscous
1 16-ounce bag frozen onion-pepper mix
1 16-ounce bag frozen mixed vegetables (broccoli, carrots & cauliflower or any combination you like)
1 28-ounce can Italian plum tomatoes, undrained
1 15-ounce can chick peas, undrained
2 teaspoons bouillon granules
1/2 cup golden raisins
1/2 teaspoon bottled hot pepper sauce, to taste
lemon wedges for garnish (optional)
In a large pot, combine all ingredients except the lemon wedges, bring to a boil and simmer until everything is heated through and tender; 5-10 minutes.
4-6 servings
Speedy Creole Bean Stew
2 cups bouillon
1 16-ounce bag frozen onion-pepper mix
1 bag baby spinach leaves (or use frozen spinach)
1 teaspoon liquid smoke seasoning
1 teaspoon Cajun spice mix
pinch cayenne, or to taste
2 tablespoons tomato paste
1 cup bulgur
1 16-ounce can kidney beans
2-4 tablespoons rice vinegar
Bring the bouillon, vegetables and spices to a boil in a large pot. Stir in the tomato paste and bulgur, return to boiling and simmer 5-10 minutes, or until the bulgur is soft. Stir in the beans and 2 tablespoons of the vinegar and heat through. Taste and add as much of the remaining vinegar as you like.
4 servings
Learn all about Container Gardening
Do you think you’re too busy to cook your own healthful meals? Take advantage of bags of frozen mixed vegetables, canned beans and other shortcuts with these delicious, super-speedy recipes. If you’re not in the habit of cooking your own whole grains, learn how, and learn why whole grains are so important to a healthful diet, in my Good Food Book; it’s free — see the link at the bottom of this article.
Extra Quick Chili
1 16-ounce bag frozen onions and peppers
2 garlic cloves, minced
1 28-ounce can plum tomatoes, cut in pieces
1 teaspoon chicken or vegetable bouillon granules
OR one bouillon cube
1 tablespoon mild chili powder
2 teaspoon cumin
pinch cayenne, or to taste
2 cans kidney beans or black beans
Cooked whole grains (optional)
Combine all ingredients in a large pot, bring to a boil and simmer for 5-10 minutes. Serve over the whole grain of your choice, if desired.
4-6 servings
Quick Moroccan Vegetable Stew
2 cups bouillon
1 cup whole wheat couscous
1 16-ounce bag frozen onion-pepper mix
1 16-ounce bag frozen mixed vegetables (broccoli, carrots & cauliflower or any combination you like)
1 28-ounce can Italian plum tomatoes, undrained
1 15-ounce can chick peas, undrained
2 teaspoons bouillon granules
1/2 cup golden raisins
1/2 teaspoon bottled hot pepper sauce, to taste
lemon wedges for garnish (optional)
In a large pot, combine all ingredients except the lemon wedges, bring to a boil and simmer until everything is heated through and tender; 5-10 minutes.
4-6 servings
Speedy Creole Bean Stew
2 cups bouillon
1 16-ounce bag frozen onion-pepper mix
1 bag baby spinach leaves (or use frozen spinach)
1 teaspoon liquid smoke seasoning
1 teaspoon Cajun spice mix
pinch cayenne, or to taste
2 tablespoons tomato paste
1 cup bulgur
1 16-ounce can kidney beans
2-4 tablespoons rice vinegar
Bring the bouillon, vegetables and spices to a boil in a large pot. Stir in the tomato paste and bulgur, return to boiling and simmer 5-10 minutes, or until the bulgur is soft. Stir in the beans and 2 tablespoons of the vinegar and heat through. Taste and add as much of the remaining vinegar as you like.
4 servings
Learn all about Container Gardening
Stuffed Jalapeno Pepper Recipe
Candis Reade asked:
Do you have the stuffed jalapeno pepper recipe? Do you know what is a Jalapeno? Jalapeno is a kind of pepper that is used as ingredients. Well, if you don’t have, here’s the recipe for your reference. For you to have a delicious jalapeno pepper you must follow the directions carefully.
Stuffed jalapeno pepper recipe is an easy way to prepare. Because jalapeno pepper recipe has less ingredients unlike other recipes that have plenty of ingredients. Maybe you may be asking yourself some questions like what was really jalapeno pepper tastes and where is jalapeno pepper recipe came from? Well, maybe it is an Italian or a Mexican food. We know that Italians and Mexicans love cooking. Instead, of asking yourself so many questions, start planning and preparing the recipe. Some recipes have 3 ingredients only and some has 7 ingredients. And it’s your choice whether you like to prepare it with less or plenty ingredients. It is easy for you to prepare it because it is affordable.
There are many recipes regarding in making the stuffed jalapeno pepper recipe. And here are the following ingredients and instructions to follow on how to have a delicious jalapeno pepper are as follows: 12 large jalapeno peppers, 12 slices of bacon, 1 pk of imitation crab meat. After preparing all the ingredients, you must prepare it.
First, is you must slice one side of peppers leaving them intact, remove seeds and membranes.
Second, stuff it with crab meat.
Third, wrap with bacon strip and secure with toothpick.
Next is bake in 400 degree oven until bacon is crisp, approximately 20-25 minutes, turning as needed.
Fifth one is eat the jalapeno pepper as soon as you can hold it if its not hot. Or you can choose this ingredient: Jalapeno peppers, 1 lb. ground meat, Chili powder, salt, pepper, garlic and sm. Jar Cheez Whiz.
The instructions of this recipe are the following: Cut jalapeno peppers in half lengthwise and remove seed and soak in cold. Brown ground meat. Salt, pepper, garlic and chili powder are used as seasoning. When the meat is brown, add Cheez Whiz. Mix it until the cheese became melt. While cooling mixed it till the cheese mixed. Stuff peppers halves.
So come on! Try the stuffed jalapeno pepper recipe to experience the delicious taste of it. Just try either of the two recipes that are listed and you will enjoy eating it together with your family and friends.
Grow A Plant
Do you have the stuffed jalapeno pepper recipe? Do you know what is a Jalapeno? Jalapeno is a kind of pepper that is used as ingredients. Well, if you don’t have, here’s the recipe for your reference. For you to have a delicious jalapeno pepper you must follow the directions carefully.
Stuffed jalapeno pepper recipe is an easy way to prepare. Because jalapeno pepper recipe has less ingredients unlike other recipes that have plenty of ingredients. Maybe you may be asking yourself some questions like what was really jalapeno pepper tastes and where is jalapeno pepper recipe came from? Well, maybe it is an Italian or a Mexican food. We know that Italians and Mexicans love cooking. Instead, of asking yourself so many questions, start planning and preparing the recipe. Some recipes have 3 ingredients only and some has 7 ingredients. And it’s your choice whether you like to prepare it with less or plenty ingredients. It is easy for you to prepare it because it is affordable.
There are many recipes regarding in making the stuffed jalapeno pepper recipe. And here are the following ingredients and instructions to follow on how to have a delicious jalapeno pepper are as follows: 12 large jalapeno peppers, 12 slices of bacon, 1 pk of imitation crab meat. After preparing all the ingredients, you must prepare it.
First, is you must slice one side of peppers leaving them intact, remove seeds and membranes.
Second, stuff it with crab meat.
Third, wrap with bacon strip and secure with toothpick.
Next is bake in 400 degree oven until bacon is crisp, approximately 20-25 minutes, turning as needed.
Fifth one is eat the jalapeno pepper as soon as you can hold it if its not hot. Or you can choose this ingredient: Jalapeno peppers, 1 lb. ground meat, Chili powder, salt, pepper, garlic and sm. Jar Cheez Whiz.
The instructions of this recipe are the following: Cut jalapeno peppers in half lengthwise and remove seed and soak in cold. Brown ground meat. Salt, pepper, garlic and chili powder are used as seasoning. When the meat is brown, add Cheez Whiz. Mix it until the cheese became melt. While cooling mixed it till the cheese mixed. Stuff peppers halves.
So come on! Try the stuffed jalapeno pepper recipe to experience the delicious taste of it. Just try either of the two recipes that are listed and you will enjoy eating it together with your family and friends.
Grow A Plant