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Σάββατο, 16 Φεβρουαρίου 2013

Recipe: Crockpot Hoison Pork Wraps




Crockpot Hoison Pork Wraps

Ingredients:

2 lb. pork roast
5 tbls. Hoison sauce
1 tbls. grated ginger root
1 tsp. 5 spice powder
2 garlic cloves, minced


For Serving:

10 flour tortillas
shredded lettuce
green onions, chopped
15 oz. can Mandarin orange segments
Siracha (optional)




Step by step instructions:

Combine first 5 ingredients into crockpot. Cook on low 6-8 hours or until pork pulls apart easily. Shred pork. To serve, place on tortilla, add lettuce, green onions and orange segments. Serve.

Recipe: Spicey Beef with Leeks



Spicey Beef with Leeks

Ingredients:

2 tbls. soy sauce
1tbls. Chinese rice wine
1 tbls. cornstartch
3/4 lb. flank steak or tri-tip beef, cut into 1/2 inch cubes
2 tbls. chinese black vinegar or balsalmic vinegar
2 tbls. hoisin sauce
2 tsp. chile garlic sauce
1 tsp. sesame oil
2 leeks, white parts only (oops! I used a bit of green!)
3 tbls. cooking oil
4-6 red chiles, torn in half ( I used red chili flakes)





Step by step instructions:



Make the marinade by combining the soy sauce, rice wine, and cornstartch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by comining the vinegar, hoisin sauce, chile garlic sauce, and sesame oil in a bowl. Wash the leeks well. Cut them in half lengthwise and then into 1-inch peices.
Place wok over high heat until hot. Add 1 1/2 tbls. of the cooking oil, swirling to coat the sides. Add the chiles and stir-fry until fragrant, about 1 minute. (I just added beef and some chile flakes) Add beef and stir-fry until no longer pink, 1 to 3 minutes. Remove the beef from the wok.
Return the wok to high heat until hot. Add the remaining 1 1/2 tbls. oil, swirling to coat the sides. Add the leeks and stir-fry until slightly softened, about 3 minutes. Add the sauce; bring to a boil and cook until the sauce reduces slightly. Return the beef to the wok and mix well.

Recipe: Sage and Butternut Orzo


Ingredients


3 tablespoons butter
→1 cup chopped onion
→1 garlic clove, minced
→1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces     (about     4 cups)
→4 cups canned low-salt chicken broth
→1/2 cup dry white wine
→1 cup orzo
→1/2 cup freshly grated Parmesan cheese
→2 tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

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