Moroccan Lamb Stew
Ingredients:
4 tablespoons olive oil
3 Ib. lean lamb meat (Cut into cubes)
½ cup all-purpose flour
Salt and pepper
3 carrots (Peeled and chopped)
2 yellow onions (Finely chopped)
1 teaspoon ground cumin
¼ teaspoon saffron threads
3 garlic cloves (Minced)
1 teaspoon ground ginger
2 ½ cup chicken stock
1 cup chopped dried dates
1 can tomatoes (Crushed)
1 orange juice and grated zest
2 tablespoons parsley (Finely chopped)
Directions:
1. Preheat oven to 180ºC
2. In a pot, heat 1 tablespoon of oil over medium heat. Add onions and cook until softened around 6 minutes. Add the carrots and cook until softened for around 3 minutes. Remove and put aside.
3. Dry the lamb with kitchen towels. In
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Add in the asparagus into the baking tray. Bake for another 15 minutes or until salmon is cooked.
7. Squeeze lemon on top of the salmon, garnish with parsley, and serve hot.
Spicy Avocado Chicken Salad Wraps
Ingredients:
3 chicken breasts (Cut into strips)
35 grams Sriracha sauce (Hot sauce)
2 tablespoons olive oil
2 avocados (Ripe)
1 red onion (sliced)
1 yellow pepper (Deseeded and cut into strips)
3 tablespoon sour cream
10 tortilla wraps
Directions:
1. Toss the chicken in the hot sauce. Coat it evenly.
2. In a non-stick flying pan, heat half the oil. Add the chicken and cook over middle heat for about 4 minutes. Turn the chicken and cook on both sides. Add the pepper.
3. Add the remaining oil and onion. Cook for around 5 minutes. Cut the avocados into sliced. Mix the sour cream and add to pan to heat it. Microwave the tortilla wraps for a minute for each side.
4. Put the chicken mixture onto the wrap and roll up. Serve while hot.
Chicken Mushroom & Potato Casserole
Ingredients:
3 chicken breasts
8 large potatoes
160g button mushrooms
300ml double thick cream
350ml white wine
1 garlic clove (Minced)
1 onion (Chopped)
260g bacon (Chopped)
2 teaspoon thyme
2 teaspoons parsley
2 tablespoons extra virgin
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
If you ever find yourself in Baltimore there are some things and places you must go and do. First of all there is Lexington Market which stretches over two blocks. This centuries old market has more than one hundred and fifty stalls and vendors offering fresh vegetables, seafood, meats, baked goods and prepared foods. You can find some of the best crab cakes known to man here, you haven't had a real crab cake until you taste one without all the bread filling. The sweet meat of blue crab is held together by egg, a tiny bit of bread crumbs an more crab meat. Camden Yards is also a must see. It is one of the most beautiful baseball stadiums in the world. Instead of the traditional hotdog stands you will find pit beef sandwiches and Natty Boh. I highly recommend you go on a food tour if ever in Baltimore.
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
Remember the steamer I mentioned at the beginning, well now is the time were you will have to use it. Fill up the cooking pot with water about one fourth the pot and place the steamer rack inside. The steamer rack will be were you place the tamales when its time to set them in the pan. By this time you should place a a rock inside the center of the rack to add the support of the tamales and will help them stay up. Make sure the folded part of the tamale is held down that way the stuffing won’t come out when its cooking. Organize all the tamales around the rock leaning towards it and continue to build your self up until you have finished pilling the tamales. Place a moist small towel over the tamales and a plastic bag to seal the pot then cover it and put it on the stove. Let the pot sit there for about 2 hours with a medium fire
My grandparents always say that white turkey meat is the healthiest meat of all. Is white turkey meat really that healthy? In a 100.0g portion, white turkey meat has an amount of 29g protein, 0.1g carbohydrate, 7g fat, 103mg sodium, 239mg potassium and 10mg cholesterol per portion. Lets take a look of what makes white turkey meat that healthy.
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Located in South America on the Pacific Coast lies a country named Peru, which offers one of the world’s greatest cuisines. The country of Peru is exquisitely diverse with geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast. All of which contribute significantly to the Peruvian cuisine. Peruvian cuisine is a unique blending of Andean and Spanish cultures over 500 years, mixed with Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine being a fusion of many different cultures, it retains unique elements of each and creates a distinct cuisine of its own making it unmatched in its diversity and individuality. The best part of Peruvian cuisine is the similarities in the cuisine over the last several hundreds of years.
Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations.
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
When examining the background of spices in general, it is very interesting to note how they have shaped our history. Spices were highly valuable commodities both during and before the Age of Exploration. This can be attributed to the fact that they served an important role in the food preservation process. Moreover, they were widely used as a flavor enhancer. As a result, spices emerged as key components of ancient economies, and competitions for the control of the spice trade have led to major consequences that have altered the course of history.
26). This dish was very simple and did not require too much time, but I was still able to gain an appreciation for the types of meals that are cooked by Moroccans. Many of the ingredients that were incorporated into this dish are also used in a vast variety of dishes within North Africa. The paprika, cumin garlic, parsley, and red pepper flakes gave this dish a unique flavor that is different from typical eggs and vegetables. There was a hint of spice that seasoned the eggs and vegetables perfectly. The eggs were soft and warm, while the vegetables added a slight unique crunchy and soft texture. Although this dish did not incorporate staple ingredients like lamb, bread, or fish, it did incorporate many of the spices and vegetables that are used in many dishes and on a daily basis. I was able to gain a great deal of appreciation for the types of meals that are prepared in a Moroccan
Some time ago Somerset Maugham said that "to eat well in England, you should have breakfast three times a day.' To be perfectly honest, most British food was considered by many people as terrible. It included overcooked vegetables, boring sandwiches and greasy sausages. It was definitely not an enjoyable experience. However, these are now only stereotypes. Things have changed a lot and food has become very important in British culture. Not only TV cooks are more famous than writers, but also their recipes and books are well-known across the Europe. The New British cuisine' is changing the fish and chips' image and has become multicultural. There are about 80 different international cuisines and British restaurants may compete with those anywhere in the world in terms of price and quality.
6. Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.Instructions