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. Very easy to make this Pulled pork seasoning blend.  It’s better to make your own seasoning blends then buying them. At least you know what is in it. Add seasoning to container and use it for a pork shoulder or butt.

Pulled Pork Seasoning Blend
 
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
 
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Ingredients
  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • ½ 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.

 

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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
 
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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.
Serves: 6
Ingredients
  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • ¼ tsp ground red pepper
  • ½ 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
  • ½ 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 ½ 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.

 

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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
 
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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 😉
Author:
Recipe type: Dinner
Cuisine: Indonesian/Dutch
Serves: 6
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
  • ½ tsp coriander
  • ½ tsp ginger
  • ½ 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, ½ tsp coriander, ½ tsp ginger (djahe) and ½ 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.

 

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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
 
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A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It's one of the easiest copy cat recipes.
Author:
Recipe type: Dinner/Copycat
Cuisine: Italian/American
Serves: 6
Ingredients
For the chicken breast
  • 1 tbsp Poultry seasoning
  • 1 tbsp Cajun Seasoning
  • 3 chicken breast
  • ½ 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
  • ⅛ tsp white pepper
  • 1 tbsp cornstarch diluted with 1 tsp water
  • ½ 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

 

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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
 
Author:
Recipe type: Drinks
Cuisine: Universal
Ingredients
  • 1 bottle of Strawberry Lemonade
  • 1 cup vodka
  • ⅓ cup Cointreau
  • ⅓ cup Malibu Coconut Rum
  • Strawberries
Instructions
  1. Pour out the Strawberry Lemonade into another container. Pour back into container: 1 cup vodka, ⅓ cup triple sec (I use Cointreau), ⅓ 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.

 
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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
 
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Serves: 6
Ingredients
  • 4 large Russet or Yukon Gold potatoes
  • ½ cup mayonnaise
  • ½ cup Greek Yoghurt or Sour Cream
  • ½ cup shredded Pepper Jack Cheese
  • ¼ 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.

 

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Kroket

Jun 23, 2013 by

 

The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.HistoryThe croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes. Kwekkeboom introduced the croquette to the Netherlands and started producing croquettes filled with good-quality beef. The croquette became hugely popular, and nowadays there are numerous suppliers, though quality and price can differ greatly. Suppliers have experimented with all sorts of croquette fillings, including salmon, asparagus, sate, shrimp, cheese, and goulash.

The ‘automatiek’ is a typical Dutch vending machine

Croquettes, and frikadels (and other hot snacks like hamburgers) are often sold in snack bars, in particular in automatieken (see also automat). They are often located at railway stations, or in busy shopping streets. One large chain of these automatieks is FEBO.

Croquettes are often eaten in a bread bun, with mustard.

Croquettes are so popular in the Netherlands that even McDonalds sells something like it, though with a hamburger shape, in a bread bun: the McKroket.

Urban Myth: The ingredients of the cheaper croquettes are the subject of a recurring urban myth, according to which offal, pigs’ eyes, cows’ udders, chickens’ toes, and other animal parts are added to the croquets to provide bulk and flavour. All this is very unlikely since Dutch food law is very strict, and any supplier adding animal waste to food risks being banned from the industry altogether. Some have suggested the possibility of these rumours having been started by the top croquette brands in the Netherlands – Van Dobben and Kwekkeboom – to distinguish themselves from the lower quality, cheaper, brands. The source of this information is from wikipedia.com

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don’t have to use beef you can use pork or chicken, whichever you prefer.

It’s time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.

Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.

Wet your hand with the canola oil, and roll the kroketten.

When you are finished rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don’t have to. While I clean up my kitchen I put them in the freezer to flash freeze.

When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread. Did anyone notice that I started frying 3 kroketten and I end up with 2 😉

Kroketten
 
The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Serves: 12
Ingredients
  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil
Instructions
  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or chicken, whichever you prefer.
  2. It's time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.
  3. Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.
  4. Wet your hand with the canola oil, and roll the kroketten.
  5. Ones you finish rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don't have to. While I clean up my kitchen I put them in the freezer to flash freeze.
  6. When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread.

 

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Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.


Stofoe bontjie
 
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One of my favorite Suriname Recipes. Easy to make and so much more taste.
Serves: 4
Ingredients
  • 1½ lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal
Instructions
  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.

 

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Babi Ketjap

Jun 16, 2013 by

This is another Chinese-Indonesian dish of pork loin in ketjap sauce. Fast and easy.

Ingredients

1 lb pork loin
salt
black pepper
2 minced onions
1 clove of minced garlic
2 tbsp olive oil
1 tsp ginger (djahe)
1/2 tbsp sambal oelek (chili paste)
1/2 cup of sweet soya sauce
1 cup of water

Instructions

1.   Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.

 

Babi Ketjap
 
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This is a Chinese-Indonesian dish of pork loin in ketjap sauce.
Serves: 4
Ingredients
  • 1 lb pork loin
  • salt
  • black pepper
  • 2 minced onions
  • 1 clove of minced garlic
  • 2 tbsp olive oil
  • 1 tsp ginger (djahe)
  • ½ tbsp sambal oelek (chili paste)
  • ½ cup of sweet soya sauce
  • 1 cup of water
Instructions
  1. Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.

 

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Naked Hot Wings

Apr 24, 2013 by

In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank’s RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.

Ingredients

1 bag of wings
1 cups of hot sauce
1 cup of honey
1/2 stick of butter
1 tbsp vinegar
Season all Salt to your liking
Peanut Oil

Instructions

1.  Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.

2.  Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.

*My Recipe Card. Click on the pic and save to your hard drive, print as a 4×6 pic*

Recipe Card Hot wings


Naked Hot Wings
 
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In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank's RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 1 bag of wings
  • 1 cups of hot sauce
  • 1 cup of honey
  • ½ stick of butter
  • 1 tbsp vinegar
  • Season all Salt to your liking
  • Peanut Oil
Instructions
  1. Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.
  2. Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.
Nutrition Information
Serving size: 5 wings pp

 

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Sweet Potato Pie

Apr 21, 2013 by

During the sixteenth century, Brits from Europe brought the tradition of making pumpkin pies for dessert to West Africa. The tradition was soon brought to America during slavery, where the African slaves transformed the dessert into something sweeter using yams, then sweet potatoes. Coincidentally, yams and black-eyed peas was a common food slaves were fed during the Middle Passage.

The name of the food was inconsistent at first, because the yam and sweet potato come from two different types of plants. The word yam in African dialects was either “Oyame or Yam Yam” or a few other terms with a few other meanings. Yams are monocots from the Dioscorea family. Sweet potatoes are from the Morning Glory plant family.

Sweet potato pie recipes made a cookbook debut in the 18th century. In the late part of the 19th century, Fannie Famer featured a recipe for glazed sweet potatoes in the Boston Cooking School Cookbook. Soon after, inventor George Washington Carver began to find various uses for the sweet potato, including in a candied version. He released over 100 uses for the vegetable.

As the slaves made the pie for large gatherings in celebration and as a part of family meals, the tradition has continued for family gatherings and black family reunions today.

Ingredients

  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • 1/4 cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs.

Instructions

  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

Sweet Potato Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • ¼ cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 2 eggs.
Instructions
  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

 

*Arrisje’s Recipe Card. Click on the pic and save to your hard drive. Print as a 4×6 pic*

Recipe Card Sweet Potato Pie

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