little playground, big kid
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boil noodles with salt and add tarragon to water to flavour noodles. Give me a dollar. Mix tuna with spices and mayo, mashed together in bowl. Add noodles in ring of tuna at edges so sus can mix. Create ring of tomatoes around noodles. Add basil on top if you’ve got it.
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onion 1
salt 1 tsp
olive erl
garlic 4 toes
ginger 2 toes
bayleaf 1
cardamon tsp
coriander seeds tsp
cinnimon 1
tumeric 2tbs
pepper 1 tsp
broth 2-4 cups
sweet potato 1 chunky
shitake 1 cup chunky
protein 1 cup
miso 3 tbs
Brown onion in olive erl low head, add garlic mashed with garlic grated. Mix in bay leaf, cardamon, coriander cinnimon and mix soon adding the tumeric and pepper making a thick paste. Add juice then sweet potato and shitake, cover in med head for 10. Add protein (chicken, shrimp, tofugh). – vinegar, coriander, chile spice up at end.
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Prep: 10minutes mins
Cook: 20minutes mins
Total: 30minutes
You can use coconut cream in place of the cashew cream if preferred, but I suggest cashew cream if you can!
You can also just use one 28 ounce can of fire roasted tomatoes if that’s what you can find/what you have on hand!
If you can’t find crushed fire roasted tomatoes, you can use diced or chopped fire roasted and just pulse in a blender a few times before adding to the soup.
Serving: 1bowl / Calories: 431kcal / Carbohydrates: 53g / Protein: 19g / Fat: 14g / Saturated Fat: 2g / Fiber: 19g / Sugar: 9g
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10 inch pan
a bit of butter
Pre-heat the oven to 350
Prepare the pan by coating the inside with butter.
Core and dice the apples (except 1) into small cubes. Coat with a the juice from the lemon and set aside in a small bowl. Save the last apple for later.
Beat the eggs in a large metal or glass bowl until frothy. About 6 mins.
Slowly add the sugar, incorporating as you go along so that the sugar dissolves totally. The mixture will stiffen a little (5 mins). Add vanilla and mix. (1 minute).
Sift the flour into the mixture with either a spatula or a spoon. If you are feeling lazy, use the mixer very sparingly because you do not want the flour to fully incorporate. Clumps are desired.
Coat the bottom of the pan with mixture (30%). Pour apples on top of the mixture (optionally sprinkle cinnamon, paprika or cayenne pepper on apples) and then cover apples with remaining mixture (70%).
Slice final apple into thin segments and lay on top of the mixture.
Bake in oven for ~45-55 minutes (until golden and passes the toothpick test)
Optionally sprinkle with confectioners sugar.
Even though my daughter doesn’t normally eat very spicy food, she loves the dash of cayenne pepper I add to this recipe as it keeps you warm even when served cold.
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pan cook – 5 slice bacon – render chopped
1 lg diced chalot
spinach
6 garlic minced
2 shots of whiskey
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1/2 cup cranberries chopped
1 apple diced
1 TB dijon mustard
1.5 TB salt
1 Tb rosemary (chopped)
1 Tb thyme
1 tp paprika
pepper
2 shots maple syrup (from Canada)
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4lb loin – flatten – tender with killing tooler
little salt on outside
spead filler and roll tiny
tie it up
give a safe word
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dutch oven that baby – olive oil –
brown that baby on all sides, then add butter, garlic cloves thyme and rosemary – 1 inch of chicken broth
roast for 1.5 hours in ovenator
baste – rest 15 minutes-
Crush garlic
Rue -(flour, butter – add pullers with 1cup of added broth so not salty)
add garlico
Oven at 425
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Boil the let sit to room temperature – ramen marinade
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En una holla mete la pechuga en agua herbiendo. sigue con la mazorca cortada en 4 partes (de 2 pulgadas) y sigue con el brujo del ajiaco (la guasca amarrada con la cebolla). coloca sal
sigue con la papa sabanera (4)- cortalo como chips gruesas y mete al holla. despues de 3 minutos
repite con la pastusa y termina con la papa criolla
cocina 45 minuto y quita el brujo y la pechuga
when prepping large – use a rate of 5-3 minutes between layer of papa. make 2 brujos adding a second when you remove la pechuga
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cabbage 2
carrots 3
peppers 4
Boil:
water 500ml
salt 1 Tsp
sugar 80g
vinegar @ 9% 160ml
bay leaf 1
allspice 4
peppercorns 8
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Heat in a large skillet, preferably nonstick, , over medium heat:
1 tablespoon vegetable erl
Add:
<li>
1 small onion, finely diced
1 small red or yellow bell pepper, finely diced
4 cloves garlic, minced
1 large celery stalk, finely diced
1 teaspoon fresh thyme leaves
Salt and ground black pepper to taste
</li>
Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer the onion mixture to a plate.
Add to the skillet and increase the heat slightly:
1.25 pounds ground beef chuck or sirloin
Cook, breaking up any lumps with a wooden spoon, just until browned, 3 to 4 minutes. Add the onion mixture along with:
12 cup Chili Sauce,
1/2 cup beer or water
3 tablespoons Worcestershire sauce
Hot red pepper sauce to taste
Partially cover and simmer, stirring occasionally, until the flavours are blended and the sauce is slightly thickened, about 15 minutes.
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About 8 pint jar
Grind together in batches through the medium blade of a food mill or chop medium-fine in a food processor:
6 red bell peppers, coarsely chopped
6 large onions, coarsely chopped
Remove to a 6-quart nonreactive saucepan and stir in:
14 pounds ripe tomatoes, peeled, seeded, and chopped
3 cups cider vinegar
2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard (optional)
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon celery seeds
Stir to blend thoroughly, then bring to a boil over medium heat
Simmer, stirring often to prevent scorching until as thick as desired, about 3 hours. Taste and adjust the seasonings, especially the salt. Can while hot or let cool, then cover and refrigerate for up to 1 month )
pg. 70
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upon discovering this page, i certainly hope you realise how much more content there is in the world that you should be enjoying. go out and enjoy something different like my original blogger page someplace. dunno where i placed that but i’ll see if’n i can’t find it for you before the end of the beginning. oh, and don’t forget to use two spaces at the end of every sentence, yo.