25. Pumpkin Tortilla Chips
Ingredients
• 2 teaspoons Nutmeg.
• 2 tablespoons olive oil.
• Salt & pepper.
Tortilla Chips Ingredients
• 10.5 Oz plain flour.
• 1 Oz pumpkin pie puree.
• 1 Oz butter.
• 2 teaspoons olive oil.
• 2 teaspoons nutmeg.
• 2 teaspoons mixed spice.
• Salt and pepper.
Directions
• To make the pumpkin tortillas, do so like you would with normal wraps only substituting less butter and less milk for pumpkin puree. Put them in a skillet and cook like usual.
• Next you prepare the chips where you brush oil on a single side of each of the six tortilla wraps, then stack and cut them into tortilla chip shapes. Transfer into the airfryer grill pan and sprinkle nutmeg, pepper and salt.
• At 400F, airfry for 20 minutes until they turn
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• While halfway cooking, shake the fries and season with mustard, salt, thyme and pepper.
• Serve with ketchup and enjoy1
30. Rosemary Sweet Potatoes
Ingredients
• 5 sweet potatoes.
• 4 teaspoons olive oil.
• Fresh rosemary.
• Salt & pepper.
Directions
• Preheat your airfryer then wash a handful of the rosemary and divide it into two placing one aside then the other chopped.
• Wash but don’t peel the sweet potatoes and slice into medium size slices then drizzle in olive oil and season with pepper and salt.
• Transfer to the airfryer, garnish with a little bit of rosemary and cook at 360F for 15 minutes.
• When 15 minutes are finished, shake and cook further at 400F for 5 minutes.
• They should be crispy when done, season with uncooked rosemary and serve. 31. Veggie Pakoras
Ingredients
• 3 Oz granola (Indian)
• 1 sweet potato peeled and diced.
• Leftover vegetables.
• Pepper & salt.
Instructions
• Put your sweet potato in a steamer and cook for 15 minutes until it is soft and can mash.
• Transfer this to the vegetables and mash until you have a thick consistency on the mixture.
• Blend the Indian granola to a coarse texture then mix with pepper and
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Bring the mixture to a boil then simmer until reduced to almost a third.
• Marinate the slaw tossing the raisins, beets, onions and carrots with the orange and finger sauce, cumin, coriander, pepper and salt then cover and chill.
• Before serving, add the pistachios to the slaw and enjoy. 34. Arugula and Tomato Orzo Salad
Ingredients
• 1 cup cherry tomatoes.
• 2/3 cup orzo.
• ½ a lemon (extract juice)
• 4 teaspoons olive oil.
• 4 Oz Arugula.
Directions
• Cut the tomatoes into halves.
• Take a saucepan and add water then bring to a boil. Sprinkle salt generously adding the arugula. Cook until soft and tender, do not overcook.
• Drain the water and add orzo with olive oil and lemon juice then mix in the tomatoes and arugula.
• Season with pepper and salt, serve and enjoy! 35. Mint Chickpeas with Spice-Roasted Cauliflower
Ingredients
• 2 teaspoons fresh mint, finely chopped.
• 1 head cauliflower thinly sliced.
• 1 can garbanzo beans drained and washed.
• 2 teaspoons cooking oil.
• 2 teaspoons smoked paprika.
• 1 tablespoon cumin.
• ½ lemon ( extract juice)
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
After you complete these steps you are ready to eat and enjoy your tamales. And as you saw it did take some time but it was all worth it.Hope you have a good holiday, you and your family. And just remember the holidays are to have fun for you and your family don’t stress over many things. I hope you have a good holiday with you
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
Remember the steamer I mentioned at the beginning, well now is the time were you will have to use it. Fill up the cooking pot with water about one fourth the pot and place the steamer rack inside. The steamer rack will be were you place the tamales when its time to set them in the pan. By this time you should place a a rock inside the center of the rack to add the support of the tamales and will help them stay up. Make sure the folded part of the tamale is held down that way the stuffing won’t come out when its cooking. Organize all the tamales around the rock leaning towards it and continue to build your self up until you have finished pilling the tamales. Place a moist small towel over the tamales and a plastic bag to seal the pot then cover it and put it on the stove. Let the pot sit there for about 2 hours with a medium fire
In a small bowl, combine lime juice and rice vinegar. Slowly incorporate the olive oil, whisking vigorously to create an emulsion. Season with sugar, salt and white pepper. Taste and adjust seasoning.Place vinaigrette on a ice bath.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
oven, and dump the half-finished roll onto a dish towel that has been heavily sprinkled
The worst part was obviously cutting the onions and bell peppers, but I made it past that and dropped the freshly chopped veggies into a Ziploc bag with the chicken and fajita seasoning. I added a tablespoon of water to help the seasoning distribute evenly and put the bag in the
Season the mixture according to taste and cook until the meat is well-done. Then you add white rice and you keep it on the stove for several minutes, until united. While the mixture is preparing, pour boiled water over the grape leaves, until they get tender enough. Carefully fill every grape leaf with the mixture, careful not to crush them or break them in half. After you’ve used all the leaves and mixture, put them in a large pan, pour hot water over them and cook them on a medium heat for 45 min or one hour tops.
The chefs begins the preparation phase by slicing their choice of meat, seasoning it with juices and spices, and marinated the meat for half an hour. The meat is then sautéed in a pan until it has turned a light brown or the meat has softened. The vegetables are peeled and thrown into a large pot of salt water to boil. As the vegetables are boiled the chef then adds the meat to finish cooking it along with the vegetables. It is recommended that the stew be allow to sit for at least thirty minutes to allow the vegetables to absorb the flavors from the broth.
Soak your small disk of filter paper into the disinfectant concentration, let it soak for about 10 minutes.
Once the pot of water comes to roiling boil, add in either linguine pasta or fettuccine, turn the heat on low and cook until al dente meaning “cooked to still be firm when bitten” or “to the tooth” (The Spruce, Al Dente). Next, you’re going take a medium size sauce pan and melt 1 stick of real butter, and 8 oz of cream cheese together, stirring frequently to avoid burning. After the cheese and butter are melted you’re going add one and half cups of whole milk and 1 cup of freshly grated parmesan cheese, stir until well combined. Once you have those ingredients mixed and melted let it simmer on low heat until thickened into a creamy sauce, now you’re going to add 2 tsp of fresh pesto, 4 cloves of minced garlic, 2 tbsps of minced onions, 2 tsp of fresh cracked pepper and a pinch of salt. Whisk all the seasonings together until well combined and taste, if needed add more seasoning.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of