Descriptive Dining At Home

     Then add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers, celery, and bay leaves. The one cup of okra and dump it all in the pot and cook, stirring occasionally to check for sticking. After 8 minutes add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, should take 6 to 8 minutes. Add the seasoned chicken, cover the pot and cook for 2 minutes.

Some of the steps you want to start with are, preheating the oven to 400 degrees and making sure you have all the ingredients ready. Step 1, place the guinea hen in an iron skill large enough for it to fit. The ingredients you will need are, 4 teaspoons olive oil, ¾ teaspoons sea salt, ½ teaspoon ground black pepper, 2 tablespoons fresh thyme leaves, 3 cloves garlic with skin left on and lightly crushed, and 1 cup chicken broth. Using your hands, rub 2 teaspoons of the olive all over the bird, inside and out. Season again all over with salt and pepper. Sprinkle with thyme leaves and scatter the garlic cloves around the pan. Step 2, place in the oven and roast fifthteen minutes. Dizzle with the remaining olive oil and roast, basting every ten minutes with a pan dripping, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take about 40 to 50 minutes. Step 3, remove the hen from the oven and transfer to a cutting borad. Drain excess fat (leaving some) from the pan and place over medium-high heat. Pour in the chicken broth. Using a wooden spoon, scrape up the pan drippings and bring to a boil. Reduce until the sauce is syrupy. Add salt and pepper to taste. Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce. Serve on a platter and pass the sauce with a big spoon.

While the meats are cooking (if you’re doing this all in one day), start soaking the Corn Husks. You need to soak them submerged in warm water for at least 2 hours to make them soft and pliable.

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

You need to roll the ingredients into the flour tortillas and place them in the glass pan. Take a flour tortilla (I use Mission brand burrito-size flour tortillas) and smear about a tablespoon full of the warm refried beans on it in a circular patter covering the middle of the tortilla. Then, add about a tablespoon of the browned hamburger to the top of the beans. Add a tablespoon of the cream sauce. Next, sprinkle some grated cheese on it. I like to go the easy route and buy my cheese already grated. I use Kraft brand graded cheese in a bag. I buy the two cup size bag, but you can add more or less cheese based on your preference. You will also need a sprinkle of the green onions and the diced tomatoes. While adding the sauce, cheese, onions, and tomatoes, keep in mind that you need to save some on the side for a topping, so sparingly use these items. Then, roll the tortillas and place them in the glass pan. Make sure, when you place the enchiladas in the pan, that all the

Begin with the batter. This can consist of a plethora of things. My grandmother, who spent her entire life in the south, always took flour and then added salt and pepper. She then took the chicken straight to the frying pan. Naturally, I think this is the correct way to do it, but there are others. For example, many people find that dipping the chicken in raw egg helps the flour stay on better. While I have never actually seen this done, I have heard that is how ‘Hardees’ batters their chicken. (Complete instructions are listed below.)

Olive Garden offers Italian fare in a low-lit atmosphere that is perfect for an intimate date night or for a relaxed lunch with friends. There are several specials to choose from such as the Tour of Italy where you choose one specialty like the chicken parmigiana or shrimp scampi, a premium filled pasta like cheese ravioli with marinara or tortelloni al forno and a signature pasta like the fettuccine alfredo or spaghetti with meat sauce. Other specials at Olive Garden include the dinner duos served Monday through Thursday and a lighter and healthier choice called Tastes of the Mediterranean. Choose from options that include chicken margherita, linguine di mare made with homemade Pomodoro sauce or herb grilled salmon served with parmesan-garlic

Add meat and vegetables with Creole seasoning, sea salt, Worcestershire sauce, Liquid Smoke and ground chipotle. Stir to combine thoroughly.

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

Sauté peppers and onions in olive oil until tender. Add veggie crumbles and spices. Continue to cook until heated through.

Pasta. Go for the pasta al forno – baked rigatoni with meatballs, sopressata, ricotta, mozzarella, sliced egg & tomato

Put half of the mixture in a baking pan. Place the salmon skin side down.

We will begin preparing the tamale filling. Which will consist of the cooked chicken and green salsa. First we will need to boil 10 Lbs. of chicken with enough water to cover the chicken while it is boiling. We will also add enough salt to taste, 3 cloves of garlic and half and onion. We will cook the chicken for about 1 hour and 30 minutes at medium temperature. Now we will begin preparing the green

First, you gather all of the ingredients and utensils. The utensils you will need are: a large casserole dish, a skillet, a mixing bowl, a rubber spatula, a fork, and an oven. A mixer is also an option, but not a necessity. The ingredients you will need are: nonstick cooking spray, Dorito chips, chicken breast, shredded cheese, two cans of cream of mushroom soup, two cans of cream of chicken soup, and

After that, find the suggested time for cooking on the box and add 3-4 minutes to get your microwave cooking time and then cook.