Nasi Lemak Make You Fat

     Cover and cook again for 5 minutes. Next add the fresh seasoned shrimp and boil. When the shrimp turns pink and plump it’s finally ready

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

In a medium saucepan, we will add the meat and just two cups of water and boil it over medium-high heat until the water evaporates or until tender. While stirring occasionally.

5. Add crawfish and stir. Cover and return to a rolling boil. This may take several minutes.

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

It begins with rice. It is cooked to perfection, then stirred into boiling milk and cinnamon. We allow it to simmer, stirring until it reaches the desired consistency.

blistered shishito peppers tossing in salt and lemon juice and toppeed with sesame seeds. As

Preheat oven to 350 degrees. Pour 1/8-inch hot water in a baking dish large enough to hold

While all of the ingredients are simmering together, white rice would be made to accomplish the sancocho. Simply get a pot, pour your 4 cups of rice in a pot, then add 1 cup of water and 2 tsp of salt to cook the rice. Cover the rice with a plastic bag to absorb moisture in the rice. 15 minutes later the rice is done in a blink of eye and you have to check the sancocho. The sancocho is ready and it ready to serve hot with white rice and whatever desires to make your soup taste better.

Mix some sugar and 1 cup butter in a pan and boil it on full flame for 3 min.

Then saute onions, garlic and a bit of red chili in olive oil – he called this sablada. Now, remember, this is important, don't let the olive oil get too hot, keep it at a low heat. Soak the bacalhau for 2 days, changing the water each day. Boil it in milk for 15 minutes and then flake it into the onions and saute until the codfish soaks up the olive oil. Make a well in the mashed potatoes and add the onions and the flaked bacalhau. With a wooden spoon, add egg yolks into a BIG measuring cup and beat it like a mayonnaise. This will take a long time, but keep beating until it thickens. Spread the mayonnaise on top of the bacalhau and onions, and bake it in a 425F oven until bubbling and browned on

Beat the eggs and milk and pour onto a hot pan. Scramble eggs until fluffy.

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

To make this dish you will need one pound of beans, 1 small onion, 3 cups of chicken broth, 2 cups of white rice, a pinch of salt and 2 tablespoons of oil to cook the Gallo pinto. To start you will ned to put the beans in water and soak them overnight if they are dried or if they are fresh you can skip that step. Next ou will need to fill a pot half the way up with water and place the beans inside the pot. Let the m boil/simmer for around 3 hoursadd some oil to a pan and cook the rice for 2 minutes and then add some chopped onions and cook for another 2 minioutes add the chicken broth. Let that mixture simmer for around 30 minutes. Then combine the 2 mixutes and serve with tortillas to eat the dish

In this report, you will find a variety of different recipes that can be made quickly and easily. The best part is these are healthy recipes. You will not only find recipes for main meals, such as breakfast, lunch and dinner, but