Broccoli Cheese Soup

Sep 30, 2013 by

 

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn’t take but 20 minutes to make.

Ingredients

1/2 minced onion
4 tsp melted butter
6 tbsp flour
1/2 teaspoon pepper
4 cups milk
2 cups grated cheddar cheese (I use white cheddar)
6 cups chicken broth
1 tbsp chicken base
1 head of broccoli

Instructions

If you didn’t buy shredded cheese go ahead and shred the cheese.

Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.

Cook onion in the butter until it’s tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.

In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.

Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.


Broccoli Cheese Soup

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn't take but 20 minutes to make.

10 minPrep Time

10 minCook Time

20 minTotal Time

Yields 8

Author:

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Ingredients

  • 1/2 minced onion
  • 4 tsp melted butter
  • 6 tbsp flour
  • 1/2 teaspoon pepper
  • 4 cups milk
  • 2 cups grated cheddar cheese (I use white cheddar)
  • 6 cups chicken broth
  • 1 tbsp chicken base
  • 1 head of broccoli

Instructions

  1. If you didn't buy shredded cheese go ahead and shred the cheese.
  2. Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.
  3. Cook onion in the butter until it's tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.
  4. In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.
  5. Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.
Cuisine: Universal | Recipe Type: Soup
7.6.4
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BBQ Black Beans

Sep 26, 2013 by

Black beans are a type of small legume with a glossy black shell they are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans. Black beans provide special support for digestive tract benefits, benefits for bloodsugar regulation and cardiovascular benefits.

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.

BBQ Black Beans

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.
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Hoe Cakes

Sep 22, 2013 by

 

What are hoe cakes? No it’s not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn’t change a thing. Some things are better left alone. 

Ingredients

1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1/2 tsp salt
1/2 tbsp sugar
2/3 cup buttermilk
1/3 cup water
1/4 cup bacon fat
1/3 cup sour cream
2 eggs
1/3 cup green onions, thinly sliced
1/4 cup crisp bacon, finely chopped
Canola oil, combined with some bacon fat.

Instructions

1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.

3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.

4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Hoe Cakes

20 minPrep Time

5 minCook Time

25 minTotal Time

Yields 10

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Ingredients

  • 1 cup self-rising flour
  • 1 cup fine yellow cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 2/3 cup buttermilk
  • 1/3 cup water
  • 1/4 cup bacon fat
  • 1/3 cup sour cream
  • 2 eggs
  • 1/3 cup green onions, thinly sliced
  • 1/4 cup crisp bacon, finely chopped
  • Canola oil, combined with some bacon fat.

Instructions

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.
  3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.
  4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.
  5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.
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Peach Cobbler

Sep 2, 2013 by

 

Our English ancestors brought us the fruit pies. They added a topping of biscuit dough to them and placed a heavy lid on top so that the biscuit dough could rise and brown, that’s how the cobbler was born. Today in the South, most of the restaurants and the Barbecue restaurants have peach cobbler on the menu. A Peach cobbler is as American as Apple Pie, it is a tradition and one that I have come to love.

Ingredients

   For the Fruit mix:
8 peeled and sliced peaches
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg
For the syrup:
3/4 cup water
1/2 cup white sugar
1/4 cup brown sugar
For the crust:
1 stick butter, melted
1/2 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups pet milk or regular milk
1/2 tsp cinnamon

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C).
2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl 3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
4. As for me I don’t like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup. 5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top.
6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

Peach Cobbler

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients

    For the Fruit mix:
  • 8 peeled and sliced peaches
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • For the syrup:
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • For the crust:
  • 1 stick butter, melted
  • 1/2 cup white sugar
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups pet milk or regular milk
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. As for me I don't like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup.
  5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won't rise to the top.
  6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.
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Pulled Pork

Aug 4, 2013 by

 

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue.

In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.

The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.

Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread.

Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

Ingredients

Pork Shoulder or Pork butt
a spray bottle with apple cider vinegar
soaked wood chips of your choice
For the seasoning blend:
1 tbsp Kosher Salt
1 tbsp Oregano
1 tbsp Thyme
1 tbsp Red pepper
1 tbsp Chilli powder

Instructions

1.   Soak the wood chips in water and make the seasoning blend.

2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don’t have to do that with the pork butt). As for me I prefer the pork butt because it doesn’t have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.

3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.

4. This shoulder looks that good I thought it deserves a picture on its own 🙂

Pulled Pork

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue. In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used. The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue. Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread. Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • Pork Shoulder or Pork butt
  • a spray bottle with apple cider vinegar
  • soaked wood chips of your choice
  • For the seasoning blend:
  • 1 tbsp Kosher Salt
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tbsp Red pepper
  • 1 tbsp Chilli powder

Instructions

  1. Soak the wood chips in water and make the seasoning blend.
  2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don't have to do that with the pork butt). As for me I prefer the pork butt because it doesn't have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.
  3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.
7.6.4
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Pulled Pork Seasoning Blend

Aug 3, 2013 by

 

Ingredients

  • 1 tbsp Kosher Salt
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tbsp Red pepper
  • 1 tbsp Chilli powder

Instructions

  1. Add seasoning to container and use it for a pork shoulder or butt.

Pulled Pork Seasoning Blend
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Ingredients

  • 1 tbsp Kosher Salt
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tbsp Red pepper
  • 1 tbsp Chilli powder

Instructions

  1. Add seasoning to container and use it for a pork shoulder or butt.
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Baked Beans

Aug 3, 2013 by

Beans are a rich source of soluble fiber, the same gummy fiber found in oat products. The fiber acts in the body to lower cholesterol and blood sugar. Although there are more than 14,000 specimens in the legume family, only 22 are grown for human consumption. One of our oldest foods, beans were eaten often by the ancient Greeks, who would hold a “bean feast” to honor Apollo. Dry beans are a high source of protein second only to animal protein. Although beans were once called “poor man’s meat,” they have recently undergone a renaissance of popularity, thanks to health-conscious consumers who enjoy this economical source of versatile and delicious nutrition.

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees

Baked Beans

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees.
7.6.4
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Mac & Cheese

Jul 30, 2013 by

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

Mac & Cheese

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 6

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Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.
7.6.4
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Nasi Goreng

Jul 25, 2013 by

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word “rijsttafel” means “rice table,”. Nasi Goreng is the basic for a “rijst tafel” you can add several dishes to this dish, like sate, kroepoek, a fried egg, atjar tjampoer, pisang goreng, gado gado, Sambal telur.

I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that’s totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don’t have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don’t have leftover meat use fresh meat 😉

Ingredients

leftover meat
4 strips bacon
2 cups rice cooked
1 leek
2 cups of shredded cabbage
1 onion
1 tbsp garlic
1 tbsp sambal oelek
1 tbsp cumin
1/2 tsp coriander
1/2 tsp ginger
1/2 tsp turmeric
2 tbsp ketjap manis (sweet soya sauce)

Instructions

1.  The picture below I used the leftover steak and some chicken, cut them up to little pieces.

2. Cut up the leek and rinse well. If you don’t rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don’t want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.

3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.

4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.

Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.

 

Nasi Goreng

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word â??rijsttafelâ? means â??rice table,â?. Nasi Goreng is the basic for a "rijst tafel" you can add several dishes to this dish, like sate[/url], kroepoek, a fried egg, [url href=http://arrisje.com/atjar-tjampoer/ target=_blank]atjar tjampoer[/url], [url href=http://arrisje.com/pisang-goreng-indonesian/ target=_blank]pisang goreng , gado gado, Sambal telur. I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that's totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don't have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don't have leftover meat use fresh meat 😉

10 minPrep Time

10 minCook Time

20 minTotal Time

Yields 6

Author:

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Ingredients

  • leftover meat
  • 4 strips bacon
  • 2 cups rice cooked
  • 1 leek
  • 2 cups of shredded cabbage
  • 1 onion
  • 1 tbsp garlic
  • 1 tbsp sambal oelek
  • 1 tbsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 2 tbsp ketjap manis (sweet soya sauce)

Instructions

  1. The picture below I used the leftover steak and some chicken, cut them up to little pieces.
  2. Cut up the leek and rinse well. If you don't rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don't want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.
  3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.
  4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.
  5. Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.4
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Olive Garden’s Chicken Alfredo Fettuccine

Jul 15, 2013 by

 

Olive Garden's Chicken Alfredo

A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It’s one of the easiest copy cat recipes.

Ingredients

For the chicken breast:

1 tbsp Poultry seasoning
1 tbsp Cajun Seasoning
3 chicken breast
1/2 stick butter
For the Fettuccine Alfredo:
Cooked Fettuccine noodles
2 tbsp butter
1 tbsp crushed garlic
2 cups half and half
1 cup Parmesan cheese
1/8 tsp white pepper
1 tbsp cornstarch diluted with 1 tsp water
1/2 cup chopped parsley
1 tsp salt

Instructions

Boil plenty of water in a large pot and add 1 tsp of salt. Cut the chicken breast in half and season with the poultry seasoning and Cajun Seasoning.

Heat the skillet over medium high heat. Add the 2 tbsp butter and wait till it is slightly brown. Add the chicken breast and brown on both sides. It shouldn’t take but 5 minutes. Take them out of the skillet and let the chicken breast rest.

While you are cooking the chicken breast the water should be boiling by now. Add the fettuncine noodles to the water and boil for 12 min. Drain the noodles in the strainer.

Making the Alfredo sauce is easy. Put 2 tbsp butter in the pot add the crushed garlic. Then add the 2 cups half and half, 1 cup Parmesan cheese, 2 tbsp cream cheese and the white pepper. To make the sauce thicker add the diluted cornstarch mix.

First put the Fettuccine noodles on your plate top it with the Alfredo sauce, then add the chicken breast cut in strips top it off with the chopped parsley


Olive Garden Chicken Alfredo Fettucine

A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It's one of the easiest copy cat recipes.

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 6

Author:

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Ingredients

    For the chicken breast
  • 1 tbsp Poultry seasoning
  • 1 tbsp Cajun Seasoning
  • 3 chicken breast
  • 1/2 stick butter
  • For the Fettuccine Alfredo
  • Cooked Fettuccine noodles
  • 2 tbsp butter
  • 1 tbsp crushed garlic
  • 2 cups half and half
  • 1 cup Parmesan cheese
  • 1/8 tsp white pepper
  • 1 tbsp cornstarch diluted with 1 tsp water
  • 1/2 cup chopped parsley
  • 1 tsp salt.

Instructions

  1. Boil plenty of water in a large pot and add 1 tsp of salt. Cut the chicken breast in half and season with the poultry seasoning and Cajun Seasoning.
  2. Heat the skillet over medium high heat. Add the 2 tbsp butter and wait till it is slightly brown. Add the chicken breast and brown on both sides. It shouldn't take but 5 minutes. Take them out of the skillet and let the chicken breast rest.
  3. While you are cooking the chicken breast the water should be boiling by now. Add the fettucine noodles to the water and boil for 12 min. Drain the noodles in the strainer.
  4. Making the Alfredo sauce is easy. Put 2 tbsp butter in the pot add the crushed garlic. Then add the 2 cups half and half, 1 cup Parmesan cheese, 2 tbsp cream cheese and the white pepper. To make the sauce thicker add the diluted cornstarch mix.
  5. First put the Fettuccine noodles on your plate top it with the Alfredo sauce, then add the chicken breast cut in strips top it off with the chopped parsley
Cuisine: Italian/American | Recipe Type: Dinner/Copycat
7.6.4
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Sneaky Bitch

Jul 7, 2013 by

 

Ingredients

1 bottle of Strawberry Lemonade
1 cup vodka
1/3 cup Cointreau
1/3 cup Malibu Coconut Rum
Strawberries

Instructions

1.  Pour out the Strawberry Lemonade into another container. Pour back into container: 1 cup vodka, 1/3 cup triple sec (I use Cointreau), 1/3 cup Coconut rum (Mailibu), Cut up 4 or 5 strawberries. Refill the container with the strawberry Lemonade.
2.   Be careful with this drink it definitely sneaks up on you. Don’t drink and drive. And drink with moderation.

 

Sneaky Bitch

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Ingredients

  • 1 bottle of Strawberry Lemonade
  • 1 cup vodka
  • 1/3 cup Cointreau
  • 1/3 cup Malibu Coconut Rum
  • Strawberries

Instructions

  1. Pour out the Strawberry Lemonade into another container. Pour back into container: 1 cup vodka, 1/3 cup triple sec (I use Cointreau), 1/3 cup Coconut rum (Mailibu), Cut up 4 or 5 strawberries. Refill the container with the strawberry Lemonade.
  2. Be careful with this drink it definitely sneaks up on you. Don't drink and drive. And drink with moderation.
Cuisine: Universal | Recipe Type: Drinks
7.6.4
128
http://arrisje.com/sneaky-bitch/

 
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Loaded Baked Potato Salad

Jul 7, 2013 by

Who does not like a loaded baked potato? Why not eat it as a cold side salad. A truly tasty side dish.

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don’t want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

Loaded Baked Potato Salad

5 minPrep Time

15 minCook Time

20 minTotal Time

Yields 6

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don't want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.
7.6.4
127
http://arrisje.com/loaded-baked-potato-salad/

 

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