rill over medium-high heat and brush with olive oil. Season
eatloaf Mix ( Veal, Hamburger, Pork) and Sage Sausage put in bowl
uminum foil and generously brush both sides with the sauce. Return
ucepan. Add the bell pepper and garlic and saute until tender, about
hicken in a bowl and mix with spices and parsley. (I actually
cumin, garlic powder and cinnamon. Reserve 1 tablespoon
For the pork and peach bbq sauce:
Preheat the oven to
owder, salt, black pepper, coriander, and cumin; use to rub all
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
br>Sprinkle chops with salt and pepper.
Place chops in
This is super easy to make and will be a sure hit with family and friends.
Even people that do not like dill pickles like these sweet and spicy pickles.
Drain all juice off the gallon of dill pickles.
Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
Repeat three more times using all ingredients.
Let pickles set overnight.
Saute the onion in olive oil in a saucepan until soft, about 3-4 minutes on medium/low heat.
Add the garlic and saute 2 minutes more.
Add the chopped tomatoes, tomato paste, tomato sauce, ketchup and stir well. Then add the Barley Malt, vinegar, Worcestershire sauce and dry mustard. Combine well.
Simmer for 25 minutes on low heat, stirring occasionally until thickened. Let cool.
il into a food processor and pulse until just combined, stopping
e fat and silverskin.<
s well coated, Cover and marinate in the refrigerator for
Cut fish into small pieces.
Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
Mix \"Cho Kochujang (sweet and sour chili sauce)\" ingredients, set aside.
In a large bowl, put rice on the bottom, spread lettuce and salad greens.
Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
Drizzle 1 tsp sesame oil over each serving.
Serve with cho kochujang (sweet and sour chilli sauce).
I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil; set aside.
Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
rass, jalapenos, cornstarch, soy sauce, garlic, sugar and salt in medium bowl
Drain pineapple, reserving 1/3 cup juice.
In large skillet, heat oil over medium-high heat.
Add pepper strips, stir-fry for 2 minutes.
Add green beans,
chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice.
Stir-fry for 3 minutes or until heated through.
Serve over rice.
Makes 4 servings.
Make the sauce a day ahead, or at