tag:blogger.com,1999:blog-22296244660658320932024-02-07T18:40:46.772-08:00The Cooking SpotA collection of nice, delicious and lovely recipes from around the globe. Check back often, for we update daily.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2229624466065832093.post-27780253238815633242014-02-09T03:21:00.000-08:002014-02-09T03:24:05.689-08:00Freshly Grilled Jumbo Burger<div class="separator" style="clear: both; text-align: center;">
<a href="http://foodswallpaper.com/wp-content/uploads/2013/10/The-Macho-Nacho.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://foodswallpaper.com/wp-content/uploads/2013/10/The-Macho-Nacho.jpg" height="306" width="400" /></a></div>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
1 kilos of mixed ground beef <br />
2 big, ripe tomatoes, sliced<br />
2 big red onions, chopped<br />
a jar of cornichon sweet pickles, chopped<br />
a jar of pickled chillies, sliced in half<br />
1 big fresh salad, leaves torn in half<br />
1 iceberg lettuce, leaves torn in half<br />
4 big hamburger buns<br />
1 pack sliced cheddar cheese<br />
200 g sliced emmentaler<br />
200g slices of bacon<br />
<br />
<b><span style="font-size: large;">P<span style="font-weight: normal;">reparation:</span></span></b><br />
<br />
Preheat grill to medium-high heat.<br />
<br />
Divide the ground beef into 8 equal portions, and nicely shape each portion into a thin patty.<br />
Grill them on an oiled rack for about 5 minutes on each side, or until they are done. Place the buns, cut sides down,
on the grill rack and grill until toasted.<br />
<br />
Spread chopped pickles the on bottom half of each bun; top with onion slices and salad as well as lettuce leaves. Add 1 grilled patty. Add a slice each of cheddar and emmentaler. Then add another patty, with another slice each of cheddar and emmentaler on top. Finally, arrange bacon slices
evenly over the cheese, add tomatoes and sliced chillies and top with the bun tops. Repeat these steps for the other 3 burgers. Serve with lots of ketchup, mayonnaise and mustard. Enjoy.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-19114181969149619942014-02-07T07:47:00.000-08:002015-07-02T12:59:25.929-07:00Mushroom Ragu over Cheesy Polenta<a href="http://www.drjohnlapuma.com/wp-content/uploads/2009/06/ragout-mushroom-polenta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.drjohnlapuma.com/wp-content/uploads/2009/06/ragout-mushroom-polenta.jpg" height="267" width="400" /></a><b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<span rel="v:ingredient">1/2 oz. dried porcini mushrooms
</span>
<br />
<div class="ingredients">
<span rel="v:ingredient">
3 tablespoons butter
</span>
<br />
<span rel="v:ingredient">
2 tablespoons olive oil
</span>
<br />
<span rel="v:ingredient">
3 medium red onions, sliced
</span>
<span rel="v:ingredient"> </span></div>
<div class="ingredients">
<span rel="v:ingredient">salt
</span>
<br />
<span rel="v:ingredient">
2 lb. fresh mushrooms trimmed and chopped
</span>
<br />
<span rel="v:ingredient">
1/2 cup dry vermouth
</span>
<br />
<span rel="v:ingredient">
2 tablespoons heavy cream
</span>
<br />
<span rel="v:ingredient">
1/4 cup mixed fresh parsley, thyme and sage
</span>
<br />
<span rel="v:ingredient">
black pepper
</span>
<br />
<span rel="v:ingredient">
1 cup polenta
</span>
<span rel="v:ingredient"></span><br />
<span rel="v:ingredient">
1/2 oz. grated parmesan</span></div>
<div class="ingredients">
<a name='more'></a><br />
<b><span style="font-size: large;"></span></b></div>
<div class="ingredients">
<b><span style="font-size: large;">Preparation:</span></b></div>
<div class="ingredients">
<br />
<b><span style="font-size: large;"></span></b></div>
<div class="ingredients">
<div>
In a bowl, soak the porcini in warm water
until softened. Reserve 1
cup of the liquid and remove the mushrooms. Chop them up.<br />
<br />
Heat up a part of the butter mixed with olive oil over medium heat. Add the onions and a pinch of salt and cook, stirring, until
tender. Add the fresh mushrooms and another pinch of salt, and fry them, stirring until the mushrooms start to soften and let off liquid. Add the porcini and keep cooking until the mushrooms are very tender and soft. Add the vermouth and cook
until all the liquid is gone.<br />
<br />
Add the reserved
cup of porcini liquid, leaving any sediment behind
and cook for 3 to 4 minutes. Stir in the
heavy cream and a large part of the herbs. Season with salt and
pepper. Set aside and keep warm.<br />
<br />
Bring 3 cups of water to a boil in a sauce pan over medium-high heat. Add two pinches of salt and then whisk in the polenta. Cover, reduce the heat to low, and cook until the
polenta thickens. Stir in the
remaining butter and add the parmesan stirring
until combined well. Serve the polenta topped with your mushroom ragu and
sprinkled with the remaining fresh herbs. Enjoy.</div>
</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-86027652215927003342014-02-03T21:12:00.000-08:002014-02-03T21:13:02.901-08:00Super Simple Beef Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/t1/148245_244627739047708_1051620295_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/t1/148245_244627739047708_1051620295_n.jpg" width="400" /></a></div>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
<span class="userContent">1 onion, chopped <br /> 1 bell pepper, chopped</span><br />
<span class="userContent">1 can boiled corn<br /> 1 can stewed tomatoes <span class="text_exposed_show"><br /> 4 cans tomato sauce <br /> 1 can ranch style beans <br /> 1 can pinto beans <br /> 1 can kidney beans <br /> 1 can diced tomatoes <br /> 1 package mild chili seasoning of your choice<br />1 kilo ground beef mix </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show"><span style="font-size: large;"><b>Preparation:</b></span> </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show">Brown ground beef mix well. Add all canned veggies, including juice, except beans and corn, which should be drained first, into a large pot.<br /> Cook well on low heat until onion and pepper are tender. Serve and enjoy.<br /> </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show">Pro-Tip: Freezes nicely for later.</span></span>Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-36486286021735493182014-02-02T02:03:00.001-08:002014-02-03T07:33:52.250-08:00Cheesy Pan Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.campbellskitchen.com/recipeimages/layered-pasta,-veggie-cheese-skillet-large-60740.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.campbellskitchen.com/recipeimages/layered-pasta,-veggie-cheese-skillet-large-60740.jpg" height="273" width="400" /></a></div>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
1 pack of pasta of your choice<br />
olive oil<br />
1 big red onion, chopped<br />
salt<br />
pepper<br />
1/2 cup fresh basil, finely chopped<br />
1 can thick tomato sauce<br />
4 clove garlic, minced<br />
300g mozzarella, shredded<br />
<br />
<a name='more'></a> <span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Preparation:</b></span><br />
In a large pan, boil water with salt and cook pasta until al dente. Set aside.<br />
<br />
Meanwhile, in a oven proof pan, heat olive oil over medium heat. Add chopped onion.
Saute the onion until translucent. Add salt and pepper to taste,
basil and the tomato sauce. Cook until heated through stirring occasionally.<br />
<br />
Preheat your oven.<br />
<br />
Add chopped garlic to tomato sauce mix, cook 5 minutes longer, then remove from heat. Stir in the drained pasta.<br />
<br />
Sprinkle gratuitous amounts of cheese on top. Place the pan in your oven for 5-10 minutes. This depends on how dark and crunchy you want your cheese topping.<br />
<br />
Remove from oven. Serve hot with delicious garlic bread and a fresh salad of your choice.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-42155132807909408142014-02-01T05:39:00.000-08:002015-07-02T13:01:42.431-07:00Simple Spaghetti alla Carbonara<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.kutobesakrestaurant.com/wp-content/uploads/2014/10/SPAGHETTI-CARBONARA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.kutobesakrestaurant.com/wp-content/uploads/2014/10/SPAGHETTI-CARBONARA.jpg" height="250" width="400" /></a></div>
<span style="font-size: large;"><b>Ingredients:
</b></span><br />
<br />
1 pack spaghetti
<br />
olive oil </div>
<div>
200g pancetta or bacon, sliced into small strips<br />
4 garlic cloves, chopped
<br />
2 large eggs
<br />
1 cup grated Parmigiano-Reggiano, more for serving
<br />
black pepper </div>
<div>
fresh flat-leaf parsley, chopped, to taste</div>
<div>
<a name='more'></a><br /></div>
<div>
<div>
<span style="font-size: large;"><b>Preparation:</b></span><br />
<br />
Prepare the sauce at the same time the pasta is cooking so that the
spaghetti will be hot and ready when the sauce is finished; it is very
important that the pasta is hot when adding the egg mixture, so that the
heat of the pasta cooks the raw eggs in the sauce.
<br />
<br />
Bring a large pot of salted water to a boil, add the pasta and cook until tender yet firm (al dente). Drain the pasta well, reserving 1/2 cup of the starchy water to use in the sauce.
<br />
<br />
Heat the olive oil in a deep skillet over medium flame.
Add the pancetta or bacon and saute until the bacon is crisp. Add the garlic into the fat and saute to soften.
<br />
<br />
Add the hot, drained spaghetti to the pan and toss for 2 minutes to
coat the pasta in the bacon fat.</div>
<div>
</div>
<div>
Beat the eggs and Parmesan together
in a mixing bowl, stirring well to prevent lumps. </div>
<div>
</div>
<div>
Remove the pan from
the heat (very important that this is done OFF the heat) and pour the egg/parmesan mixture into the pasta, whisking
quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit
of the reserved pasta water, until it becomes thin as desired. </div>
<div>
</div>
<div>
Season the carbonara with black pepper
and salt to taste. Serve with chopped parsley and more cheese on top, to taste. Enjoy.</div>
</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-57006712294704927452014-02-01T05:25:00.000-08:002014-02-07T00:37:39.284-08:00Simple Juicy Beef Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://cdn.sheknows.com/articles/Tacos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://cdn.sheknows.com/articles/Tacos.jpg" height="266" width="400" /></a></div>
<span class="element"><b><span style="font-size: large;">Ingredients:</span></b> </span><br />
<br />
<span class="element">a pack of 12 taco shells</span>
<br />
<span class="checkbox input"></span> <span class="element">olive oil</span>
<br />
<span class="checkbox input"></span>
<span class="element">500g beef mince</span>
<br />
<span class="checkbox input"></span>
<span class="element">1 1/2 cups tomato salsa</span>
<br />
<span class="checkbox input"></span>
<span class="element">1 beef stock cube</span>
<br />
<span class="checkbox input"></span> <span class="element">about 4 iceberg lettuce leaves, shredded</span>
<br />
<span class="checkbox input"></span>
<span class="element">1/2 cup grated cheddar cheese</span><br />
<span class="element">cilantro to top </span><br />
<br />
<a name='more'></a><br />
<span class="element"><span style="font-size: large;"><b>Preparation:</b></span></span><br />
<br />
<div class="description">
Preheat oven to 180°C. Line a
large baking tray with baking paper. Place taco shells a bit apart
on tray. Heat for 5 minutes or until hot, but not browned.</div>
<br />
<span class="step"></span>
<br />
<div class="description">
Meanwhile, heat the oil in a non-stick skillet over medium heat. Add beef. Cook, stirring with a wooden
spoon to break up the meat until browned.</div>
<br />
<span class="step"></span>
<br />
<div class="description">
Add salsa to the skillet and stir to combine.
Crumble the stock cube over mince mixture and add 1/4 cup cold water. Bring to a
boil. Reduce heat to medium-low and let it simmer, stirring occasionally, until sauce reduces and thickens slightly.</div>
<span class="step"></span><br />
Spoon 2 1/2 tablespoons of meat and sauce mixture into each taco shell. Top with lettuce and cheese while still hot, so the cheese can melt and sprinkle with fresh or dried cilantro to taste. Enjoy. <br />
<span class="element"><span style="font-size: large;"><b> </b></span></span>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-58696884843689612662014-01-30T15:26:00.000-08:002014-01-30T15:26:55.056-08:00Loaded Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.billscottgroup.com/janetgroup/wp-content/uploads/2012/10/Cheesy-Potato-Soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.billscottgroup.com/janetgroup/wp-content/uploads/2012/10/Cheesy-Potato-Soup.jpg" height="225" width="400" /></a></div>
<h2>
</h2>
<h2>
Ingredients:</h2>
<div class="toolbar clr">
</div>
<span itemprop="amount">4 </span><span itemprop="name">red potatoes</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> olive oil</span><span class="dollar"></span><br />
<span itemprop="amount">1 huge red </span><span itemprop="name">onion, chopped</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 cups </span><span itemprop="name">chicken broth</span><span class="dollar"></span><br />
<span itemprop="amount">3 tablespoons</span> <span itemprop="name">flour</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 cups</span> <span itemprop="name">low-fat milk </span><br />
<span itemprop="amount">1/4 cup</span><span itemprop="name"> sour cream</span><span class="dollar"></span><br />
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">black pepper</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">3 </span>
<span itemprop="name"> bacon slices, halved</span><span class="dollar"></span><br />200g <span itemprop="amount"></span><span itemprop="name">cheddar cheese, shredded</span><span class="dollar"></span><br />
<span itemprop="amount">1 t</span><span itemprop="name">hinly sliced green onion</span><span class="dollar"></span><br />
<br />
<a name='more'></a><br />
<h2>
<span style="font-size: large;">Preparation:</span></h2>
Pierce potatoes with a fork. Microwave on high until tender. Cut in half; cool slightly. While potatoes cook, heat oil in a saucepan over medium-high
heat. Add onion; sauté 3 minutes and add the chicken broth. Combine flour and 1/2 cup
milk; add to pan with an additional 1 1/2 cups of milk. Bring to a boil; stir often. Cook
about 1 minute. Remove from heat; stir in sour cream, salt, and pepper.<br />
<br />
Arrange bacon on a paper towel on a microwave-safe plate. Cover
with a paper towel; microwave on high for 4 minutes. Crumble bacon.<br />
<br />Discard potato skins. Coarsely mash potatoes into the milk, broth, flour soup mixture. Top with shredded cheddar cheese, the green onions, and the fried bacon. Enjoy.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-74586357275921935122014-01-30T14:42:00.001-08:002014-01-30T14:49:53.361-08:00Baked Pasta with Italian Sausages and Cheese<a href="http://www.taste.com.au/images/recipes/sfi/2004/08/8077_l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.taste.com.au/images/recipes/sfi/2004/08/8077_l.jpg" height="266" width="400" /></a><span style="font-size: large;"><b>Ingredients:</b></span>
<br />
<br />
olive oil<br />
1/2 cup grated Pecorino Romano<br />
fat-free ricotta<br />
fresh mozzarella, shredded<br />
uncooked sweet Italian chicken sausage<br />
a pack rigatoni pasta<br />
2 cloves chopped garlic,<br />
one package frozen chopped spinach<br />
salt and pepper to taste<br />
4 cups marinara Sauce<br />
<br />
<a name='more'></a><br /><br />
<span style="font-size: large;"><b>Preparation:</b></span><br />
<br />
Preheat the oven to 375° F. Cover baking dish with a bit of olive oil.<br />
<br />
Bring a large pot of salted water to a boil.<br />
<br />
In a medium bowl, combine 300g ricotta, 6 tablespoons of the Pecorino Romano and half of the mozzarella cheese, about half the pack.<br />
<br />
Meanwhile, in a large deep skillet, brown the sausage breaking up
into small bits until cooked through; set aside.<br />
<br />
Add the oil to the
skillet and sauté the garlic about a minute. Add spinach and season with a salt and pepper and cook
another minute. Return the sausage to the skillet and add the marinara
sauce, cook on low about 5 minutes.<br />
<br />
When the pasta water comes to a boil, cook pasta according to
instructions to be al dente, drain
and return to pot.<br />
<br />
Put half of the cooked pasta into the prepared baking dish
and top with half of the meat sauce. Spoon the ricotta on top of
the sauce. Cover with the remaining pasta and the
remaining sauce. Top with the mozzarella and Pecorino Romano
cheese mix.<br />
<br />
Cover with foil and bake for 20 minutes. Remove foil and bake until the cheese topping is melted.<br />
Enjoy. Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-84580938108264691692014-01-29T22:49:00.001-08:002014-01-29T22:49:52.082-08:00Nice Baked Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="http://gourmetmemoirs.files.wordpress.com/2012/01/salmon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://gourmetmemoirs.files.wordpress.com/2012/01/salmon.jpg" height="300" width="400" /></a></div>
<div>
<b><span style="font-size: large;"> </span></b></div>
<div>
<b><span style="font-size: large;">Ingredients:
</span></b><br />
<br />4 garlic cloves, minced </div>
<div>
olive oil<br />dried basil </div>
<div>
salt </div>
<div>
black pepper<br /> lemon juice
<br /> 1 tblspoon fresh parsley, chopped
(or dry)<br /> 2 medium big salmon fillets<br /><a name='more'></a><br /><div>
<span style="font-size: large;"><b>Preparation:
</b></span><br /> </div>
<div>
In a bowl, prepare marinade by mixing garlic, three table spoon olive oil, 2 pinches basil, 2 pinches salt and pepper, 1 table spoon lemon juice and the parsley.</div>
<div>
Place salmon fillets in your baking dish, and cover with the marinade. Let the fish marinate in the refrigerator about 1 hour before baking, turning occasionally.</div>
<div>
<br /> Preheat oven to about 190 degrees C. Cover the fish with the rest of the marinade, and seal the baking dish with aluminum foil. Bake 35 to 45 minutes, until easily flaked.</div>
</div>
<div>
<br /></div>
<div>
Serve hot with boiled potatoes, boiled mexican mixed veggies and topped with garlic butter. Enjoy.</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-10356126489783745892014-01-29T08:21:00.001-08:002014-01-29T08:21:36.740-08:00Classic Lasagna Bolognese<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIujADJ24vNDdXKeZ5J12tsGn_o9zK8swqUlmLlIdN78qrTEGMWwCKSGytYcKSA7x-bbLDnW4xify1EaL988OCvfji_x1OtyLQ4QtTxCNPc2GToX6IXrFqfhYycufr2ZZUhMu8AEal8v2/s1600/DSC00278.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIujADJ24vNDdXKeZ5J12tsGn_o9zK8swqUlmLlIdN78qrTEGMWwCKSGytYcKSA7x-bbLDnW4xify1EaL988OCvfji_x1OtyLQ4QtTxCNPc2GToX6IXrFqfhYycufr2ZZUhMu8AEal8v2/s1600/DSC00278.JPG" height="300" width="400" /></a></div>
<div>
<b><span style="font-size: large;">Ingredients:
</span></b><br />
<br /> - The Sauce:</div>
<div>
<br /> 1 cup champignon mushrooms
<br /> 2 carrots, cut into slices </div>
<div>
4 cloves garlic</div>
<div>
dried parsley, basil and oregano</div>
<div>
200g prosciutto or bacon </div>
<div>
olive oil<br />1 kilo mixed ground beef with pork <br /> 2 cups dry red wine
<br /> 4 tablespoons high fat butter
<br /> 1 large red onion, chopped
<br /> chopped fresh rosemary
<br /> 2 bay leaves </div>
<div>
salt<br /> 5 tablespoons tomato paste </div>
<div>
2 cans whole de-skinned tomatoes<br /><div>
</div>
<div>
- The Bechamel:</div>
<div>
<br />12 tablespoons high fat butter
<br />1/2 cup wheat flour<br />salt and pepper
<br />6 cups high fat milk</div>
<div>
</div>
<div>
- The Lasagna:<br /><div>
salt </div>
<div>
one pack lasagna sheets<br />2 tablespoons high fat butter </div>
<div>
3 cups grated parmesan </div>
<div>
5 cups fresh mozzarella or fontina, grated<br /><a name='more'></a><br /><div>
<b><span style="font-size: large;">Preparation:</span></b><br />
<br />Wash and chop up your mushrooms to size;
transfer to a bowl. Add the sliced carrots, chopped garlic, 2 pinches of parsley, and chopped
prosciutto and mix very well.
<br />
<br />Heat the olive oil in a large skilled or Wok over high heat. Fry the ground
beef and pork mixture, breaking them up with a wooden spoon, until
browned, about 10 minutes. Transfer the meat to a bowl. Add wine to
the skillet, scraping up the browned bits, and add the wine and meat sauce liquid to the bowl with
the meat.
<br />
<br />Melt the butter in the skillet with the onion, chopped carrot and mushroom mixture, rosemary to taste, bay leaves and 2 good pinches of salt. Cook, stirring
occasionally, until browned, 15 minutes. Add the tomato paste and stir, about another 8 minutes.
<br />
<br />Return the meat mixture to your skillet. Keep cooking and stirring, until the liquid is absorbed. Add 2 - 3 cups water. Add the tomatoes from the can, along with their sauces and crush them with the wooden spoon. Stir well and let it simmer over medium-low heat, add 2 pinches each of oregano and basil and stir occasionally, until
thickened, about 2 hours. Let it cool completely.
<br />
<br />Meanwhile, make the bechamel: Melt the butter in a saucepan
over medium heat. Add the flour, 2 pinches of salt and a good pinch of pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the
milk and cook, whisking, until thickened. Reduce the
heat to low and cook, whisking, about 10 more minutes.
<br />
<br />Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few
inches of salted water to a boil in a wide saucepan and boil your lasagna sheets one by one, until partially cooked, about 5 minutes, then
remove with a skimmer and transfer to a saucepan filled with cold water to cool. Do this with each pasta sheet.<br />
<br />Brush the bottom of a deep and wide baking dish with butter. Spread 1/2 cup sauce from the skillet. Cover with a layer of pasta,
then sprinkle with 1/3 cup parmesan and add 2/3 cup mozzarella. Spread 1
1/2 cups sauce over the cheeses and top with 1 cup bechamel. Repeat with 2
more layers each of pasta, parmesan and mozzarella, sauce and bechamel. Top
with a layer of pasta, then cover with the remaining bechamel. Sprinkle
with the remaining parmesan and mozzarella. Tuck the edges of the pasta
into the baking dish.<br />
<br />Place the lasagna in the oven and bake until
bubbly and golden at the top, about 40 minutes. Let rest 30 minutes before slicing
and serving. Serve with a fresh salad and a cup red wine. Enjoy.</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-74400507151725686052014-01-29T03:50:00.000-08:002014-01-29T07:39:00.169-08:00Comfort Chickpeas Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MnnSxZ1cscXxHVXQdyhRvizq80CN20rKUcHcfZbmSwwZWMR5s3ioNfU1jnjK04rKNT9lc86B1iUyob3vdEyM7n0id1LwvcItmN18t2u6-iNpnaDrefzujGzWYZ0-HhPEsgadsZCTHMe4/s1600/IMG_7338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MnnSxZ1cscXxHVXQdyhRvizq80CN20rKUcHcfZbmSwwZWMR5s3ioNfU1jnjK04rKNT9lc86B1iUyob3vdEyM7n0id1LwvcItmN18t2u6-iNpnaDrefzujGzWYZ0-HhPEsgadsZCTHMe4/s1600/IMG_7338.JPG" height="265" width="400" /></a></div>
<br />
<span style="font-size: 18px; font-weight: bold;">Ingredients:</span><br />
<br />
half an onion, diced<br />
3 garlic cloves, diced <br />
oil for cooking<br />
200g smoked pancetta or bacon<br />
300ml thick tomato sauce<br />
200g chickpeas<br />
1 carrot, sliced<br />
salt to taste<br />
bag of pasta of your choice<br />
dried rosemary to taste<br />
<br />
<br />
<a name='more'></a><br /><br />
<span style="font-size: 18px; font-weight: bold;">Preparation:</span><br />
<br />
In a large non stick skillet, fry the bacon/pancetta with garlic and the onion until the onions and garlic get soft and change color, as well as, until the bacon/pancetta gets crisp. Do this on low heat, to avoid burning the ingredients. Add the carrot slices, salt to taste, the tomato sauce and about 1 cup of water and boil them all for about 15 - 30 minutes on medium heat.
Add the chickpeas, and rosemary and cook for an extra 5 to 10 minutes.
Puree everything in a blender until smooth and add a few drops of oil on the puree. <br />
<br />
Meanwhile, cook the pasta al dente in a pot filled with boiling salted water.
Drain the pasta and mix it well with the nice orange puree. Serve hot and with grated cheese or parmesan on top. Enjoy.<br />
<br />
<br />
<hr size="1" />
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-66291648200031409072014-01-28T10:50:00.000-08:002014-01-29T07:39:14.301-08:00Beer Boiled Brat Dogs<div class="separator" style="clear: both; text-align: center;">
<a href="http://blog.mlive.com/flintjournal/onthetable/2008/02/large_HOTDOGS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://blog.mlive.com/flintjournal/onthetable/2008/02/large_HOTDOGS.jpg" height="263" width="400" /></a></div>
<br />
<span rel="v:ingredient"><span style="font-size: large;">Ingredients:</span> </span><br />
<br />
<span rel="v:ingredient">2 0,5l cans of beer
</span>
<br />
<span rel="v:ingredient">
2 large red onions, thinly sliced
</span><br />
4 <span rel="v:ingredient">uncooked bratwursts
</span><br />
4 <span rel="v:ingredient">hot dog buns or small sub rolls
</span>
<br />
<span rel="v:ingredient">
brown mustard </span><br />
<span rel="v:ingredient">ketchup </span>
<br />
<span rel="v:ingredient">
Half a kilo bagged sauerkraut, drained </span><br />
<br />
<a name='more'></a><br /><br />
<span rel="v:ingredient"><span style="font-size: large;">Preparation:</span> </span><br />
<br />
<div>
Oil the grill racks and preheat your grill.<br />
<br />
Combine the beer, onions, and brats in a large pan and place over medium-high heat. Bring to a boil. Reduce the
heat to low and simmer until the brats are just cooked through, usually
about 10 minutes.<br />
<br />
Remove the brats from the pot and place them on the grill.
Grill the brats for another 8 to 10 minutes, turning them frequently to brown
them evenly on all sides.<br />
<br />
When they are done, slide them into your buns
and top with mustard, ketchup and lots of sauerkraut.<br />
<span rel="v:ingredient"></span> </div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-16621782276906554182014-01-28T05:27:00.000-08:002014-01-29T07:39:23.958-08:00Baked Cheese and Yogurt Sandwiches<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://17parkside.com/wp-content/themes/elemin/themify/img.php?src=http://17parkside.com/wp-content/uploads/2013/07/egg-sandwich-1024x679.jpg&w=1037&h=688" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://17parkside.com/wp-content/themes/elemin/themify/img.php?src=http://17parkside.com/wp-content/uploads/2013/07/egg-sandwich-1024x679.jpg&w=1037&h=688" height="265" width="400" /></a></div>
<div class="list ingredients clrfix" id="ingr-first">
</div>
<div class="list ingredients clrfix" id="ingr-first">
<span style="font-size: large;"><span style="font-weight: normal;">Ingredients:</span></span>
</div>
<div class="list ingredients clrfix" id="ingr-first">
</div>
<div class="list ingredients clrfix" id="ingr-first">
<i></i> 200g grated Cheddar cheese</div>
<div class="list ingredients clrfix" id="ingr-first">
100g grated mozzarella</div>
<div class="list ingredients clrfix" id="ingr-first">
1 big high-fat Greek-style yogurt</div>
<div class="list ingredients clrfix" id="ingr-first">
chopped fresh chives<br />
salt<br />
black pepper<br />
1/2 green pepper, finely chopped<br />
1/2 red pepper, finely chopped<br />
1/2 jalapeno pepper, seeded and finely chopped</div>
<div class="list ingredients clrfix" id="ingr-first">
slices of white bread<br />
1 big tomato, sliced<br />
oil for cooking</div>
<div class="list ingredients clrfix" id="ingr-first">
<br />
<a name='more'></a><br /></div>
<div class="list ingredients clrfix" id="ingr-first">
<h2>
<span style="font-weight: normal;">Preparation:</span></h2>
In a bowl, add the cheese, mozzarella, yogurt, chives,
salt and pepper, green and red peppers and jalapeno. Stir very well. Spread the mixture evenly among slices of bread and top with a
couple of slices of tomato and top with the remaining slices of bread. Add the sandwiches on a baking plate and throw them into the oven for 15 minutes at 150 Celsius, or until the cheeses melt well. Enjoy.</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-3312988817767056962014-01-27T14:09:00.001-08:002014-01-29T07:38:11.481-08:00Giant Bacon and Cheddar Burger<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.pathaverfield.com/data/photos/189_1bacon_cheese_burger_stroke.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.pathaverfield.com/data/photos/189_1bacon_cheese_burger_stroke.jpg" height="320" width="320" /></a></div>
<h3>
<span style="font-size: large;"><span style="font-weight: normal;"></span></span></h3>
<h3>
<span style="font-size: large;"><span style="font-weight: normal;">Ingredients:</span></span></h3>
<div class="toolbar clr">
</div>
<span style="font-size: small;"><span itemprop="amount">1 red shallot, minced</span><span itemprop="name"></span>
</span><br />
<span style="font-size: small;"><span itemprop="amount"></span></span><span style="font-size: small;"><span itemprop="name">Dijon mustard</span>
<span itemprop="preparation"> </span> </span><br />
<span style="font-size: small;">800g <span itemprop="name">ground sirloin</span>
or mixed beef of your choice<span itemprop="preparation"> </span>
</span>
<span style="font-size: small;"><span itemprop="amount"></span><span itemprop="name">ground black pepper</span></span><br />
<span style="font-size: small;">oil<span itemprop="name"></span></span><span style="font-size: small;"><span itemprop="preparation"></span></span><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span itemprop="amount">1 pack of sliced cheddar cheese</span><span itemprop="name"></span><span class="dollar"></span><br />4 <span itemprop="name">big hamburger buns</span>
<span itemprop="preparation"> </span>
</span>
<span style="font-size: small;"><span itemprop="amount"></span></span><span style="font-size: small;"><span itemprop="name">canola mayonnaise</span><span itemprop="preparation"></span><span class="dollar"></span></span>
<span style="font-size: small;"><span itemprop="amount">1 big can of </span><span itemprop="name">cornichon or other small dill pickles, cut lengthwise into slices</span>
<span itemprop="preparation"> </span>
</span>
<span style="font-size: small;"><span itemprop="amount">1 </span><span itemprop="name">lettuce, leaves torn in half</span>
<span itemprop="preparation"> </span>
</span>
<span style="font-size: small;"><span itemprop="amount">1 </span><span itemprop="name">medium tomato, cut into slices</span><span class="dollar"></span></span>
<span style="font-size: small;"><span itemprop="amount">200g </span><span itemprop="name">cooked bacon, cut into small slices</span></span><br />
<br />
<br />
<br />
<br />
<a name='more'></a><br /><br />
<span style="font-size: large;">P<span style="font-weight: normal;">reparation:</span></span><br />
<br />
Preheat grill to medium-high heat.<br />
<br />
Combine the minced shallot, 1-2 teaspoons of Dijon mustard and 1/2 teaspoon pepper in a
large bowl and mix well. Divide beef mixture into about 4
equal portions and gently shape each portion into a medium thick patty.<br />
<br />
Arrange the patties on grill rack coated with oil and fry about 2-5
minutes on each side or until desired. Top each patty
with two slices of cheese during last minute of cooking. Lightly
coat cut sides of buns with oil. Place the buns, cut sides down,
on grill rack. Grill until toasted.<br />
<br />
Spread mayonnaise on bottom half of each bun; top with 1 patty. Top
each patty with pickle slices, a half lettuce leaf, and tomato slices;
sprinkle with pepper. Arrange bacon slices
evenly over tomato. Top with bun tops and serve with french fries, ketchup and mustard. Enjoy.<span itemprop="name"></span><span class="dollar"></span>Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-34459511748425824682014-01-27T11:18:00.001-08:002014-01-29T07:39:32.290-08:00Pot Roast with Mushroom Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="http://familyspice.com/database/photos/recipe/pot_roast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://familyspice.com/database/photos/recipe/pot_roast.jpg" height="290" width="400" /></a></div>
<div>
<span style="font-size: large;">Ingredients:</span></div>
<div>
<br />
1 big boneless beef bottom round roast
<br />
salt and black pepper
<br />
oil </div>
<div>
500g mushrooms, cleaned and quartered<br />
2 medium red onions, halved and sliced
<br />
4 cups beef broth</div>
<div>
<br />
<a name='more'></a><br /></div>
<div>
<span style="font-size: large;">Preparation:</span></div>
<div>
<br /></div>
<div>
<div>
Season the meat well on all sides
with salt and pepper. Heat oil in a large non stick skillet or Wok on
medium-high heat, add the roast and brown all sides, about 5 minutes per
side. Transfer the meat to a plate and add the mushrooms to the skillet. Season with
salt and pepper and cook, stirring occasionally, until soft and
beginning to release liquid, about 5 - 10 minutes.
<br />
<br />
Add the onions and broth and stir well until combined. Add the roast
into the vegetables, adding any juices it released to the skillet. Add more
beef broth, bring to a simmer, cover, and transfer to your preheated oven to roast
for 2 1/2 hours at 325 degrees F. </div>
<div>
</div>
<div>
Remove the lid, carefully flip the meat and continue roasting for 30 minutes; the meat should be very tender and the liquid
reduced.<br />
<br />
Remove the skillet from the oven, transfer the meat to a cutting board
and tent with foil to keep it warm. Let the mushrooms and onions stand
several minutes undisturbed to allow some of the beef fat to rise to the
surface. <br />
<br />
To serve, slice the pot roast and arrange on a serving platter.
Drizzle huge amounts of juicy mushroom gravy over the top and serve with mashed potatoes.</div>
</div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-91344618204635508382014-01-27T02:17:00.003-08:002014-01-29T07:39:50.277-08:00Nice Tuscan-style Chicken<br />
<div class="list ingredients clrfix" id="ingr-first">
<h2>
<span style="font-size: large;"></span></h2>
<h2>
<span style="font-size: large;"></span></h2>
<h2>
<span style="font-size: large;"></span></h2>
<h2>
<span style="font-size: large;"></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://pigletinportugal.files.wordpress.com/2011/04/tuscan-chicken1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://pigletinportugal.files.wordpress.com/2011/04/tuscan-chicken1.jpg" height="320" width="400" /></a></div>
<h2>
<span style="font-size: large;"><span style="font-weight: normal;">Ingredients:</span></span></h2>
4 <i></i>skinless chicken breast halves<br />
2<i> </i>skinless chicken thighs</div>
<div class="list ingredients clrfix" id="ingr-first">
salt<i> </i>and black pepper<br />
<i></i>olive oil</div>
<div class="list ingredients clrfix" id="ingr-first">
1 red bell pepper, sliced</div>
<div class="list ingredients clrfix" id="ingr-first">
1 yellow bell pepper, sliced</div>
<div class="list ingredients clrfix" id="ingr-first">
300 g prosciutto or ham, chopped</div>
<div class="list ingredients clrfix" id="ingr-first">
3 cloves garlic, chopped</div>
<div class="list ingredients clrfix" id="ingr-first">
1 can diced tomatoes</div>
<div class="list ingredients clrfix" id="ingr-first">
<i></i>cup of your favorite white wine</div>
<div class="list ingredients clrfix" id="ingr-first">
fresh or dry thyme<br />
<i></i>fresh or dry oregano</div>
<div class="list ingredients clrfix" id="ingr-first">
1 cup chicken stock (or broth made with cubes)</div>
<div class="list ingredients clrfix" id="ingr-first">
<i></i>capers</div>
<div class="list ingredients clrfix" id="ingr-first">
fresh or dry parsley leaves<br />
<br />
<a name='more'></a><br /><br />
</div>
<div class="list ingredients clrfix" id="ingr-first">
</div>
<div class="list ingredients clrfix" id="ingr-first">
<span style="font-size: large;">Preparation:</span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Season the chicken with salt and pepper. In a non stick skillet or Wok, heat the olive oil over medium heat. When the oil
is hot, cook the chicken until it changes color on both sides. Set them aside.</span></span></div>
<div class="list ingredients clrfix" id="ingr-first">
<span style="font-family: inherit;"><br /></span></div>
<div class="list ingredients clrfix" id="ingr-first">
<span style="font-family: inherit;"><span style="font-size: small;">Keeping the same pan over medium heat, add the sliced peppers and prosciutto or ham, and fry until the peppers have softened well and the prosciutto is crisp. Add the garlic and cook for 5 more minutes. Add the tomatoes, white wine and healthy pinches of oregano and thyme to taste. </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">Return the chicken to the pan, add the stock, and bring the mixture
to a boil. Reduce the heat and let it simmer, covered, until the chicken is cooked well through, about 30 minutes.</span></span></div>
<div class="list ingredients clrfix" id="ingr-first">
<span style="font-family: inherit;"><span style="font-size: small;">Add the capers and the parsley and serve hot. Enjoy.</span></span></div>
Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-12256729031488218312014-01-26T17:00:00.001-08:002014-01-29T07:39:59.966-08:00Delicious Osso Buco with Lemon and Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QdnEDJFc8N4dM5LutO8Ve6CO07o1RDA1xQm4_Q3g2jgMbYAUEgKSShFCaIE8h1fN7gBKvxsXm-0wAKlgcCLWcgcYFrn7dXxNjaLZZRMNdxwAu2iXDmUIgo2n3QdDDmIqXICZd8ZHyoLH/s1600/Osso+Bucco+in+White+Wine+Sauce-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QdnEDJFc8N4dM5LutO8Ve6CO07o1RDA1xQm4_Q3g2jgMbYAUEgKSShFCaIE8h1fN7gBKvxsXm-0wAKlgcCLWcgcYFrn7dXxNjaLZZRMNdxwAu2iXDmUIgo2n3QdDDmIqXICZd8ZHyoLH/s1600/Osso+Bucco+in+White+Wine+Sauce-1.jpg" height="267" width="400" /></a></div>
<br />
Ingredients:<br />
<br />
1 cup white flour<br />
Salt and pepper<br />
6 veal shanks, about 3 kilos <br />
oil<br />
1 yellow onion, chopped<br />
1 carrot, chopped<br />
1 celery stalk, chopped<br />
2 cloves garlic, minced<br />
1 1/2 cups dry red wine<br />
1 cup canned diced tomatoes<br />
5 cups beef broth (can be made from broth cubes)<br />
<br />
- For the garlicy lemon topping:<br />
<br />
1/2 cup minced fresh parsley (use 2 tablespoons of dried one if you don`t have fresh)<br />
grated skin of 1 lemon<br />
2 cloves garlic, minced<br />
<br />
<a name='more'></a><br /><br />
Preparation:<br />
<br />
Season the flour with salt and pepper and dust the
veal shanks with the seasoned flour. In a large Wok or skillet warm oil over medium to high heat. Sear the shanks well, turning once, until they change color on both sides, about 10 minutes. Set them aside.<br />
<br />
Return the Wok to medium heat and add the onion, carrot, celery and
garlic, frying until soft and juicy, about 5 minutes. Add the wine and stir well.<br />
<br />
Raise the heat to high and
cook until the liquid has thickened and is reduced by half, about 5
minutes. Add the tomatoes and broth and bring to a boil.<br />
<br />
On low heat, return the veal shanks to the pan and cover, simmering and turning
occasionally, for 1 hour then uncover and cook until the veal is tender.<br />
<br />
Meanwhile, in a small bowl, stir together the parsley, lemon zest and garlic.<br />
<br />
When done, divide the veal shanks among plates, top with the meat gravy and sprinkle with the lemon-garlic-parsley mix. Enjoy.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-51104582734592879982014-01-26T16:32:00.000-08:002014-01-29T07:40:10.771-08:00Mongolian Sweet Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-78nNRel4Wh_YaDt_nK1bCdGupr3JcI-0_dIcd_hPOv1kyAD5FT6o5kWFifdA5PLTG5kNeO62PrREWOtupag1CPGwzJT_hgQmAoKdLbNiJ8kEMgfRbm54s_EcAcPhc2sid-aHS23L8JQ/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-78nNRel4Wh_YaDt_nK1bCdGupr3JcI-0_dIcd_hPOv1kyAD5FT6o5kWFifdA5PLTG5kNeO62PrREWOtupag1CPGwzJT_hgQmAoKdLbNiJ8kEMgfRbm54s_EcAcPhc2sid-aHS23L8JQ/s1600/001.JPG" height="265" width="400" /></a></div>
<h4 class="ingredients">
<span style="font-weight: normal;"> </span></h4>
<h4 class="ingredients">
<span style="font-weight: normal;">Ingredients:</span></h4>
Oil<br />
1 teaspoon ginger, minced<br />
2 tablespoon garlic, minced<br />
1 cup soy sauce<br />
1 cup water<br />
1 and 1/2 cup brown sugar<br />
1,5 kilos flank steak, sliced<br />
1/2 cup cornstarch<br />
Red Onions, sliced<br />
<br />
<a name='more'></a><br /><br />
Preparation:<br />
<br />
Over medium heat, in a non stick skillet or Wok, add 2
teaspoons of oil and fry ginger and garlic until soft, about 2-3
minutes. Add the soy sauce, water, and sugar and stir well.
Bring mixture to a boil and let boil for 10 minutes, then remove from the fire and set aside.<br />
<br />
In a large bowl, combine the sliced flank steak with
cornstarch and set aside for 10 minutes to
allow coating to stick on the beef.<br />
<br />
After 10 minutes, in a non stick skillet or Wok,
over medium to high heat, add a bit of oil and add the beef to
the pan, searing the outside on all sides, until it changes color. Remove and let them drain on paper towels to remove excess fat and oil. Clean your Wok.<br />
<br />
Place the Wok back on your heat source, on
medium heat, and pour in the soy sauce, water and sugar mixture. Wait until it comes to a boil. Add in the steak and coat with the sauce. Continue
cooking beef and sauce at a boil for 5-10 minutes, stirring constantly. Once the sauce thickens and the beef is soft and juicy, add in the sliced red onions, and let all boil for another 5 minutes.<br />
<br />
Serve this tasty meal with chinese long rice. Enjoy.Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0tag:blogger.com,1999:blog-2229624466065832093.post-30735666941368407912014-01-26T10:47:00.001-08:002014-02-11T01:32:25.166-08:00Awesome Chinese Stir-Fry Recipe<div class="recipeGradHeading" id="recipeGradHeading">
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<a href="http://www.cookhacker.com/wp-content/uploads/2010/04/Pork-Stir-Fry-SM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.cookhacker.com/wp-content/uploads/2010/04/Pork-Stir-Fry-SM.jpg" height="300" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-weight: normal;">Ingredients:</span></span></h2>
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<span itemprop="ingredients">1 teaspoon
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<span itemprop="ingredients">1 kilo
pork tenderloin</span></div>
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<span itemprop="ingredients">3 <span class="ingredientNodeInner">sliced carrot</span>s</span></div>
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<span itemprop="ingredients">1/3 cup balsamic vinegar</span></div>
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<span itemprop="ingredients">2 tablespoons
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<span itemprop="ingredients">2 green onions</span><br />
<span itemprop="ingredients">1 broccoli, florets cut </span><br />
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<span style="font-weight: normal;">Preparation</span></h2>
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<span itemprop="recipeInstructions">Heat<b> </b>oil in large non stick skillet on medium to high heat. Add meat, carrots and broccoli florets, stir-fry 5 min after which you<b> </b>stir in the vinegar and hoisin sauce and stir-fry 7 minutes or until the carrots are tender and the meat is done.<b> </b>Add sliced<b> </b>onions and stir-fry for another minute. All done.</span><br />
<span itemprop="recipeInstructions">Serve this awesomeness with chinese rice and soy sauce to taste.
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Anonymoushttp://www.blogger.com/profile/16530599811185954227noreply@blogger.com0