Corn Soup With Ginger Japanese cooking recipe
| Japanese
Ingredients 1 (15 ounce) can creamed corn 1 quart chicken stock 1 tablespoon rice wine (optional) 1 teaspoon salt (to taste) 1/4 teaspoon ground pepper 1/2 cup minced ham 1/2 teaspoon minced fresh ginger 2 1/2 tablespoons cornstarch 3 tablespoons cold water 1 beaten egg Directions 1Bring t
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rosemary info
| General Recipes
Cooking receipe to make rosemary info under category General Recipes. You may find some video clips related to this receipe below.rosemary infoRosemary grows all around the Mediterranean in hedges and windbreaks and in the wild. It has an intense aromatic flavour and perfume. We use it mostly with m
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marinated bacon chops
| General Recipes
Cooking receipe to make marinated bacon chops under category General Recipes. You may find some video clips related to this receipe below.marinated bacon chops4 bacon chops 200ml light ale 3 medium onions peeled and sliced 1 bay leaf 6 black peppercorns tablespoon black treacle 1 tablespoon lemon ju
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shredded beets and apples on arugula
| General Recipes
Cooking receipe to make shredded beets and apples on arugula under category General Recipes. You may find some video clips related to this receipe below.shredded beets and apples on rocket2 large beets (red or gold or both) roasted and shredded (see below) 2 tart apples peeled cored and shredded 1/2
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Type: Chili With Beans Free Cooking Recipe – Soups
Simply good!
Ingredients / Directions
1 pk Pinto beans
2 lb Chili meat OR
4 lb Lean beef sirloin
chopped
In 1/2 inch cubes
1 lb Low-fat turkey sausage
1 c Onions
chopped
1 tb Garlic powder
1 tb Red cayenne pepper
2 cn Tomato sauce
3 tb New Mexico (or other hot)
Chili powder
1 t Dried oregano
2 tb Ground cumin
1 tb Vegetable oil
1 t Louisiana (or Tobasco) Hot
Sauce
1 cn Jalapenos
chopped
1/2 tb Salt
Contributed to the echo by: Michael Gallagher Bob,
here is my variation of a chili recipe with beans in
it. If the people here don”t like beans with their
chili
I”ll give a substitution. DON”T change
anything
for this is the way you should make
authentic Texas chili–not the cheap imitation stuff.
Wash beans in colander and soak overnight. Wash again
next day
and place in large chili pot. Cover with
water about 1/2 to 3/4 inch over beans; simmer,
covered
for about 2-1/2 hour(s) or until done.
If substituting beans with the lean beef sirloin,
brown the meat 1 pound at a time
preferably in a
non-stick skillet without any oil. Place the meat in
large chili pot. You will also need 1 more 12 ounce
can of tomato sauce and 1 to 2 10 ounce cans of
fat-skimmed beef stock. You will add the extra can of
tomato sauce and the can of beef stock in the next
paragraph of directions.
Brown meat and place in large saucepan. Add all of the
other ingredients and spices. Mix well. Simmer,
covered
for 1 hour(s). When beans are done
add contents
of saucepan to chili pot and simmer for 30 to 45
minutes. Makes 15 to 20 servings
225 calories each
(205 with out the oil). Salt and pepper to taste.
