Brown ground beef in skillet and drain.
Stir in taco seasoning mix and 1 cup water.
Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally for 15 to 20 minutes.
While beef mixture is simmering, combine 1/4 cup of salsa into the refried beans (may skip this step if you prefer).
Heat beans in small saucepan.
Arrange beef, beans and remaining ingredients in serving dishes and platters.
Allow diners to assemble tacos as desired.
ot. Bring to frothy boil for one hour, then drain and
ater. Set aside to drain for 10 minutes.
Combine the
Melt butter in a pan, add onions and garlic.
Saute for 5 minutes and then add potatoes.
Take about 100g potatoes after 8-10 minutes and put aside.
Add zucchini and cook for 3 minute.
Meanwhile heat chicken broth, herbs and spice in a pot.
Add vegetables from the pan and bring to boil.
Reduce heat and leave to cook for 40 minutes.
Fill in a blender and puree.
Reheat the soup and add the cream.
Do not boil!
Serve in bowls decorated with the leftover potato cubes.
n a saucepan.
Taste for seasoning (salt).
Heat to
ven and let it cook for about 30 minutes.
Eat
old water (leave enough room for the yam). Add 1 teaspoon
soak them in warm water for about 20 minutes.
Cut
o 3 quarts of water for the pasta. Add 1 tsp
il and continue to saute for about 6 or 7 minutes
Remove all the meat from BBQ chicken and discard bones and skin. Cut into cubes.
Cut all vegetables to cubes too.
Mix the vegetables and the chicken together in a large bowl.
In another bowl, prepare the sauce by mixing all the incredients together. The sauce is supposed to have a strong taste, and make sure to taste it so that it's to your liking.
Mix the sauce and the salad together, and place in a sealed container. Stores for hours in a cool place.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ook pumpkin in the microwave for approximately 3 minutes, or until
Melt butter in a large pot over medium-heat.
Add onion, and cook until translucent.
Add flour, broth, and tomato paste and cook for about 2 minutes.
Add whole tomatoes and puree with a handblender.
Throw in the frozen raspberries and simmer for about 30 minutes.
rganic chicken stock. Cook this for about 10 minutes.
Add
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Beat together cheese, mustard, Worcestershire sauce and butter to make a paste.
Spread on toast and place under broiler for 3 minutes until bubbling and golden.
Top with poached egg if desired.
Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
Toss slivered mushrooms with the Shallots& Ginger.
Toss with the noodles.
Mix together the stock, soy, sesame oil& Mirin or honey, mix.
Pour over the noodles and mix well, taste& adjust seasoning.
Arrange on 4 plates.
Sprinkle with toasted sesame seeds& serve.
For vegetarians use the vegetable stock.
Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently.
Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup.
Mix and bake at 350\u00b0 for 30 to 40 minutes.
Unmolds nicely for slicing.