Archive for the ‘Black pepper’ Tag
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I upgrade my spaghetti with more deep love . Hope you give it a try . This will stick to your ribs for a while, just to give you a heads up.
All you’ll need:
I start with the meat. I add ground beef into a large sauce pan fill with a cup of water. This will make sure the meat is cook thoroughly. I like to sprinkle a little italian season into the water first so the beef has a great kick. As this is well on it s way I start boiling the water for the noodles. In a skillet glazed with olive oil ,parsley,thin slice of lettuce and black pepper. I add chopped medium size onions and green peppers the garlic very thin. A little soul season and salt . I let it fry just enough to be caramel . This will give the sauce such a robust flavor. As this almost done, I add the noodles to the water, add just 1 teaspoon of tomato paste to the veggies.
No extra water to the meat just yet, I throw all the veggies from the skillet into the saucepan. Blend well. Add half a cup of water. Then add the capers and the spaghetti sauce. One teaspoon of olive oil. Simmer under a low flame for at least fifteen minutes before medium flame. Stir constant. I personally like my noodles almost done because its firm for leftovers. After all is done let cool for about ten – fifteen minutes depending on amount.
Enjoy!!!
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I ‘m a spicy eater, always has been. I once put wasabi,jalapeno and a bit of hot sauce on my Philly cheese steak sandwich. My professor stop me and said I will get high blood pressure before I even thirty. He just wanted to see if I will take one bite of it and survive. Well that blew my mood. I believe some spices can clear your senses and not make you sick. Only if you exercise and take good care of yourself than you should be fine. Back then I used to walk a mile and a half to get to the metro north than an extra mile to catch the bus so I had plenty of exercise.
I made a soup just for me. I add vegetables roast pork and hot spices. I recommend extreme caution before taking this chance.
In a medium size saucepan I add half a cup of chicken broth and half of beef broth. Then I added the boneless pork ribs I slice into chunks . As it steams I prepare my veggies. Slice the carrots ,celery, green bell pepper and onion medium thick. To add little sweetness to the mix I simply add a can of sweet peas. The juice will gives the broth more flavor.
Steam under a low flame for about thirty-two minutes. Then I add 1 tab butter ,season salt and black pepper. One tiny pinch of wasabi, two drops of hot sauce. Cayenne prefer. Stir til you get a nice golden color. I let it cool for about fifth teen minutes . Delicious.
THIS will keep your stomach full for 24 hours! I went back to cooking big full meals. Trying to lighten meals only works for me and my family every now and then. But while I ‘m still kicking I want to really eating . Those healthy meals helps but I was always hungry and begin to lose tastes buds, just like the food. I made my thick spaghetti a little different from I usually do. I made it with two types of meat and I also fried some chicken for extra flavor.
HEAVY SPAGHETTI
- Two and a half pound of ground beef
- 1 pound of boneless pork chops
- Green pepper,garlic & parsley
- spinach
- Tomatoes
- Tomato paste
- garlic
- Noodles
Chicken.
I usual stuffed the meatballs with just the garlic & peppers but this time I add pork chop that I chopped into fine pieces.I oly use about of two pounds of ground beef and put the rest aside for the sauce. I stuffed the meatballs which is bigger and I add some breadcrumbs to keep it together. Once I made all the meatballs I place the meatballs in the skillet then steam it on under a medium heat. This way the meatballs is cook at the same time. While the water boils get ready for the noodles , I have another steaming the rest of the ground beef. I fried the chicken. When the chicken is half way done the meatballs is done. Set aside. Then I start making the sauce. I add some chopped tomatoes and some tomatoes paste. A cup of water and stir constantly. At this moment I stiring the sauce,turning over the chicken and adding noodles to the boiling water. But believe me it was all worth it. Chicken is done cooling on a plate, the meatballs is in the sauce simmering for about ten minutes.
When all cooking is over i add a slice of avocado , my son likes pickels my daughters like slice apple. I don’t know. but we all have a little difference in tastes buds. Dinner was delicious. I was full till lunch the next day. Now that eating!!!!
Tell me how you like it. Enjoy!!
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There are a lot more you can do it ribs than just barbecue. I like to stretch the powerful taste of pork into other meals. Using the boneless pork ribs, I steam , fry or even bake then take the it to a higher level. Steam or bake ,nice and tender. Onto a carving board slice it into thin chunks . I love adding cabbage and rice. One other favorite is over a great salad . This will make great lunches to take to work or to school.
For starters ; in a medium size baker fill with half an inch of water place the wash boneless pork . Allow bake for thirty minutes at least. While cooking ,have your cabbage steaming and the brown rice cools. Once the meat is done , In separate bowl have some og the cabbage ,slice the ribs and throw it together . Mix well with little of paprika and garlic powder. Blend and enjoy.
One of my favorites is the pork sandwiches. I made them huge and full and simple and flat . Both has such a quality flavor. Huge subs I made from big london broil or pot roast. But these small sandwiches is usual made with boneless ribs. It ‘s a big differences in time. For sandwiches I either fry or bake but I prefer both to really make a melt. I first bake for twenty-five minutes then once almost tender then I fry it in small amount of oil. After bake, using a meat tenderizer to smash as flat as you can. Sprinkle some adobe and touch of black pepper and paprika as you smash. Then place into skillet with little oil. Olive oil has some boost of flavor. Add chopped onions and green peppers. Stir than use a spachla to flatten. It so delicious. Throw in some cook chop cabbage and there you go. On dry toast or italian bread , it doesn’t matter your mouth will waters before first bite. My kids loves this to take to school . It keeps them fool and for some reason gives them little energy and keeps them focus throughout the remainder of the day. That’s good. Just zip lock the sandwiches and off you go. I been taking them to work.
Enjoy!!
- Pork Glory sub luvs Salad mixers! (bluedolly25.com)
- Fry me pork and chicken (bluedolly25.com)
- Pork Frankly (bluedolly25.wordpress.com)
- Stuffed Pork Chops (tarastastytreats.wordpress.com)
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Instead of frozen chicken nuggets or strips here’s a way to make it at home. With fresh chicken breast with or without bone,chop and prepare. Well for starters I must advise you to use a slowing hand when chopping the breast that has bone. This could be a slight tricky because the chicken could have a husky breasts not more meat. Once you have your selected strip wash and set aside. In a bowl or some may like to use a paper or plastic ziplock bag, add flour. For exhilarating flavor pour a little paprika,black pepper, and adobe garlic seasons. If you have a lot of ,strips put a little at a time into the flour and shake or toss. In a medium heated skillet, half an inch fill with oil. Lay the strips into skillet. Turn frequently,till done. Simple and easy.
Pork is a little easier except for the chopping. There are different parts to get your pork,chops pork lion or roast. I rather use the boneless pork chops. Like the chicken ,slice wash and place into season flour. Except use season only one season other than black pepper. Best is garlic adobe and black pepper . If use more it will be quite salty. Same amount of oil . You could also fry this together.
As a great side dishes are salad with plenty tomatoes and watercress. Brown rice or yellow rice . Brown , I use steam green beans and fresh brocoli. Yellow I like to use team cabbage . With either, I make a special fresh garlic topping. To make this I use fresh garlic cloves, diced ,a tab of olive oil,thyme and half a cup of water. I sometimes let this sits for a half a day or I heat it over a low flame. Either way this is a delicious additive to great rice. Enjoy!
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One of the recipes I made last 4th of July was the boneless ribs tut, The name tut my buddy added it. I take the ribs deboned it then I let it marinate for twenty minute in seasonsalt , a bit of steak sauce and black pepper. Then place it a large baker bake for a hour and a half. then smother it with your favorite BBQ sauce. The tut came about when I chopped the ribs into nuggets . Then fried them in BBQ sauce just a little. The afterwards I glittered minced chives onto it. My guests wasn’t so tempted to try it at first, til one did then others followed. They love it. I might make this duing the holidays. Enjoy!
I just got this Nora Roberts novel. It’s good so far. But one novel I want to get again is “The Hancock Boys” . It was about twin brothers who decided to share one identity. I was still in the begging of the book when the salesman told me the ending. I was tick. Now I feel silly I could’ve read it anyway .
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