In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.
Mix gelatin powder and 4 tbsp of water in a small cup.
Mix coffee, sugar, and the gelatin in a pan and stir well over low heat.
Strain the mixture and pour into small cups.
Put the cups in the fridge.
Put some whipped cream on top of the jello before serving.
inute.
Slowly add in beef broth; bring to a boil
In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
Remove from heat and stir in the grated cheddar cheese until melted and combined.
Top with crushed corn chips just before serving.
Bring water and salt to boil.
Drop in rice.
Let come to a full boil.
Put lid on.
Turn heat to low, cook 25 minutes.
Chop pepper and onion.
Heat a large skillet.
Add oil and the chopped pepper and onion.
Turn heat to medium.
Cook and stir 2 minutes. Put lid on, cook 10 minutes.
Stir in ground beef and sprinkle beef bouillon powder over it.
Cook and stir for 5 minutes.
he almond flour, beef gelatin, erythritol and baking powder in a small bowl
Dissolve the soaked gelatin in the stock. Allow to cool, then stir in the chopped parsley.
Rinse 6 ramekins with cold water and place 1 parsley leaf on the bottom of each. Place the eggs on top and lay over the ham strips and pickle slices. Pour in the stock and chill for at least 4 hours, until set.
Dip the ramekins in hot water and turn out the contents. Serve garnished with the remaining pickles.
/4 cup gelatin molds.
Place flavored gelatin powder in a heatproof
n the flour, custard powder and baking powder. Transfer to a 12
o add a little more beef stock powder to mixture.
To
small bowl dissolve raspberry gelatin in 1 cup boiling water
Spray a 4-cup gelatin mold or a 9-inch
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup. Add enough water to the juice to measure 1 cup; stir into gelatin mixture. Stir in pineapple and blueberries. Place bananas in a 13-in. x 9-in. x 2-in. dish. Pour gelatin mixture over bananas. Cover and refrigerate until firm.
In a small mixing bowl, beat cream cheese, sour cream and sugar until smooth. Spread over gelatin. Cover and refrigerate until serving. Sprinkle with walnuts.
o cool.
Meanwhile, combine gelatin powder and 1 cup boiling water
In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and
Heat small amount of olive oil in pan on medium heat.
Put ground beef,garlic powder,chopped green bell peppers, salt, whole sazon packet, tomato sauce and onions in pan.
Stir all ingredients together in pan.
Cook on medium heat for 25 minutes or until beef is cooked thoroughly and most of liquid is evaporated.
Remove from heat.
Serve with white rice and any favorite side dish.
ombine flour, lemon zest, baking powder, and salt; set aside.
ooling. Mix water and cocoa powder together in a bowl. Melt
emove 1 tablespoon of the gelatin powder and set aside to use