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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need:

1 lb / 454g  lean ground beef
1 tin Ranch Style beans
1 10-12 oz bag tortilla chips, crushed
1 tin Ro-tel tomatoes
1 small onion, chopped
2 cups grated cheddar cheese, divided
1 packet taco seasoning
1 tin cream of chicken soup
1/2 cup water
sour cream and salsa (for serving)

What you do:

Preheat oven to 160C / 325F / gas mark 3

In a large frying pan or a skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup and water.
Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa.

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What you need:

2 tbsp vegetable oil
4 oz / 115 g thinly sliced shallots
Kosher salt and freshly ground black pepper
4 0z /115 g  slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tbsp thinly sliced garlic ( or crushed)
1 1/2 tbsp  peeled ginger ( crushed)
1/4 tsp crushed red pepper flakes
1/2 chopped iceberg lettuce
2 bunches of  fresh watercress, trimmed, cut into 2″ pieces
1lb cooked brown rice

What you do :

In a large non stick frying pan heat the oil over low heat. Add the shallots stirring often, until golden brown for around 10 – 12 minutes.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper ( the shallots will crisp as they cool).

Increase heat to medium & add the sausage , garlic ,ginger, & red pepper flakes to the same frying pan, stirring for around 2 minutes.

Add 1/4 cup water, scrapping  up any browned bits. Increase heat to medium-high, add the lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes.

Season with salt and pepper. Sprinkle fried shallots over.

Serve with brown rice.

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What you need:

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center cut bone-in pork chops
2 tbsp butter
1 cup water
2 cubes pork stock cubes

What you do:

In a small bowl  mix together the salt, sage and black pepper and rub on both sides of the chops.

Melt the butter or margarine in a large skillet or frying pan over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a  small saucepan over high heat, mix together the water and the pork stock cubes and stir until the cubes dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Serve hot.

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