Boil enough water to fill up your teapot.
Place the red bush tea and lavender blossoms in the tea infuser; set in teapot.
Pour the boiling water into the teapot, cover with a tea cozy and steep 5 minutes.
Serve with orange slices (or lemon slices) and sugar on the side.
Note that both the amount of tea used and amount of flowers used are estimated.
Also delicious as iced tea!
50 degrees F.
Drain BUSH'S(R) Sriracha Beans through
Sift flour into large bowl and rub in butter.
Stir in sugar, milk and eggs being careful not to over mix.
Add bush tomatoes, wattle seed and lemon myrtle leaving a little of each to sprinkle on top.
Spoon mixture into muffin trays lined with muffin patty pans.
Place two or three bush tomatoes on top of each muffin and dust with wattle seed and lemon myrtle.
Bake in moderate oven (180) for 20 minutes.
Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F.
Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce.
Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots.
Serve with BUSH'S(R) Sriracha Beans.
In 10-inch skillet, simmer tomatoes for 5 minutes.
With potato masher or back of spoon, crush tomatoes.
Add BUSH'S(R) Sriracha Beans and bring up to a simmer.
Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.
Preheat oven to 350 degrees F.
Cut avocados in half, remove pit. Scoop out small portion of each avocado with teaspoon.
Fill each avocado half with 1 to 2 tablespoons of BUSH'S(R) Sriracha Beans; top with 2 tablespoons of shredded cheese.
Place avocados on baking sheet; bake for 15 minutes or until cheese is melted.
Serve immediately. Garnish avocados with Mexican crema or sour cream, if desired.
Pre-heat the oven to 200 degrees.
Add salt and baking powder to the flour.
Rub the fat (butter) into the flour until it resembles breadcrumbs.
Add bush tomato and mix through.
Gradually add the milk, a little at a time, until you have a soft dough.
Knead for a few minutes.
Cut into scones and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes at 200\u00b0 C or until brown on the top.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
uit your tastes the classic recipe only calls for 2 cloves
(Diabetes substitutions at bottom of recipe).
Before Part take
Brown ground beef and onion in large skillet.
Drain off grease and add salt, pepper, and garlic powder and fry until beef is done.
Transfer to stock pot or large kettle and add remaining ingredients.
Cook over medium low heat for 30-50 minutes or longer if desired.
Note: this is an adopted recipe. It needs a bit of tweaking.
nd reserve them for the recipe or 2) add both the
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
Saute the green pepper and onions in a little bacon grease before adding all ingredients to a crock pot.
Cook for 6 to 8 hours on low.
Note: Crock pots cook differently; I usually cook for less time than recipe calls for.
The preparation time is approximate.
Note: I double the amount of beans the recipe calls for to temper the hot seasoning. A personal preference.
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Brown ground beef in heavy dutch oven or soup pot.
Add chili powder while browning and mix in well.
Add onion and pepper to meat and brown for 2 minutes.
Drain off excess grease.
Stir in remaining ingredients except for cheese and sour cream.
Simmer on low heat for 10-15 minutes.
Serve with shredded cheese and dollop of sour cream.