ossibly overnight.
Scrape the oil and seasonings (\"goop\") into a
inutes.
Stir in the oil, sugar and salt and enough
chili championship with the recipe, including that addition.
*Chasen
You will need butcher's twine or toothpicks.
gain.
Make the spice recipe as listed above. Store in
ryer or deep pan, heat oil to 350 degrees.
Dust
o evenly distribute the scented oil throughout the water.
Use
Cook in 1 tbsp olive oil until not pink inside. Remove
1.Heat oil in large saute pan. Add
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
trim and slice the tenderloin into very thin slices.
blend the herbs and spices to make a rub.
sprinkle on beef heat oil in a very hot skillet fast fry the tenderloin remove and reserve hot.
add mushrooms to the skillet along with butter saute till tender add green onions, demi glaze, sherry and cream reduce heat and simmer 5 minutes.
while sauce simmers poach eggs. place the tenderloin on serving plates. top with an egg smother with sauce. serve very hot.
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Make the Garlic Oil: Heat the olive oil and garlic in a small
our room temperature coconut oil and canola oil to a blender. (You
4 teaspoons cornstarch and sesame oil; stir and set aside. Place
n a large skillet, heat oil.
Salt minute steaks and
ll the water and olive oil at once and mix with
ith a tablespoon of olive oil and let sit while you
ax paper.
Heat olive oil, ginger, and garlic in wok
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!