3 pounds ground beef
3 tablespoons chili powder
2 teaspoons cumin
2 cubes beef bouillon
1 teaspoon paprika
1 teaspoon oregano
1 12 oz can beer
1/3 cup water
1 15 oz can kidney beans
undrained
4 cloves garlic
1 medium onion :
chopped
1 6 oz -can tomato sauce
1/2 teaspoon corriander
1 teaspoon hot papper sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Brown ground beef in skillet; drain. Place in slow cooker. Add remaini ng ingredients. Cook on HIGH for 3-4 hours or on Low for 6 - 8 hours. Ser ves 12.
By Alice <afpoe@swbell.net> on Jun 24, 1998.
Breakfast Fry Up | Over The Fire Cooking by Derek Wolf
Breakfast Fry Up is a must! ????????????
While I have to admit this is not a Full Breakfast Fry Up, it is as close as I can get here in the States. Skillet roasted potatoes, eggs, bacon, breakfast sausage, tomatoes, mushrooms and baked beans create this whole meal! It really does give you all the sustenance you need (until 2nd breakfast). That being said, what am I missing??? Find the whole recipe on my blog or linked in my bio. ????????
The Recipe:
Order my new cookbook here:
Find all my rubs here:
Subscribe to my channel:
Why not follow me elsewhere?
Blog:
Instagram:
Facebook:
Pinterest:
Tik Tok:
#shorts #short #breakfastskillet #stpattysday
We don’t eat anymore at KFC since I’m cooking chicken wings in the pan, with Cola!
We don’t eat anymore at KFC since I’m cooking chicken wings in the pan, with Cola!
Ingredients:
chicken wings - 1 kg (2.2 lb)
water - 1.5 l (51 fl oz)
sodium bicarbonate - 15 g (½ oz)
LEAVE 15 minutes
oil - 20 ml (0.7 fl oz)
butter - 20 g (0.7 oz)
for the sauce:
ketchup - 40 g (1.4 oz)
honey - 30 g (1 oz)
mustard - 30 g (1 oz)
soy sauce - 40 ml (1.35 fl oz)
salt - 10 g (0.35 oz)
black pepper - 8 g (0.29 oz)
Coca Cola - 100 ml (3.4 fl oz)
Cook 20 min
potatoes - 1 kg (2.2 lb)
salt - 10 g (0.35 oz)
hot water - 1.5 l (51 fl oz)
LEAVE 15 minutes
olive oil - 30 ml (1 fl oz)
rosemary - 10 g (0.35 oz)
parmesan - 100 g (3.5 oz)
bread crumbs - 40 g (1.4 oz)
sweet paprika - 10 g (0.35 oz)
garlic powder - 5 g (0.18 oz)
Tray size 32 X 32 cm (12.6 x 12.6 in)
IN THE OVEN 180° C (356 °F)/30 minutes
for the sauce:
sour cream - 100 g (3.5 oz)
cheese - 100 g (3.5 oz)
garlic powder - 5 g (0.18 oz)
dried parsley - 10 g (0.35 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
Follow us on:
Facebook:
Instagram:
How to eat ramen correctly #shorts
Making Authentic Hot Pot at Home (2 Ways)
Homemade Hot Pot is one of the greatest family meal recipes of all time.
Electric Hot Pot:
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
Discord Server:
---------------------------------------------------------------
Full Recipe:
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
Try out our subscription service Mob+ for exclusive recipes, meal planning, nutritional information and so much more.
Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
Subscribe To Join The Mob:
Newsletter and Mob Monthly Sign Up:
Follow Mob
Instagram:
TikTok:
Facebook:
Twitter:
# ##recipes #cooking
ABOUT MOB
Mob has always been built around one key principle: food you'll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.