How To make Pork Chili with Artichoke
3 pounds Pork,stew meat
trimmed of
Fat and gristle Flour for dredging Salt to taste Fresh ground pepper to taste 1 tablespoon Olive oil
1 large Onion :
chopped
30 milliliters Garlic minced
1 Chili pepper :
fresh or canned
Minced 2 tablespoons Chili powder
1 tablespoon Cumin ground
1 Bay leaf
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Dried oregano leaves
2 tablespoons Flour
1/2 cup White wine
3 cups Chicken broth :
defatted
5 Plum tomatoes peeled and
Chopped 1 can Artichoke hearts (19 ozs )
Drained and quartered 1 can Cannellini or small white
Beans :
drained 1 tablespoon Lemon juice
1/4 cup Fresh cilantro -- minced
Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.Set aside. Turn meat down to medium and add the onions.Cook until softened,about 1 minute.Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seconds.Add the chili powder,cumin,bay leaf,basil,thyme,orefano,and flour,cooking another minute,stirring constantly.Add the reserved meat and toss together.. Add the wine and heat to a boil,scraping any brown bits clinging to the bottom of the pan into the liquid with a wooden spoon.Add the chicken broth and tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is tender.Add the artichoke hearts,and white beans and simmer 10 minutes more.. Remove from the heat and stir in the lemon juice,cilantro and remaing clove of garlic.Makes 6 servings.....
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Best Stuffed Jalapeno Recipe - Bake at 425F
Crunchy Bacon Jalapeno Poppers is by far the Best Stuffed Jalapeno Poppers Recipe on the Internet.
These easy jalapeno poppers are perfect for Thanksgiving appetizer table.
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Cindy's Pairing of the Week: Artichoke and Garlic Olive Oil and Chili Pepper Balsamic Vinegar
Michelle's Pairing of the Week is Cindy's Artichoke and Garlic Olive Oil and Cindy's Chili Pepper Balsamic Vinegar.
The Artichoke and Garlic is perfect on all of your garden vegetables. The Chili Pepper pairs perfectly with roasted peppers, mushrooms, and onions. It is also a great addition to burgers, steak, and other red meats.
Together they make an unforgettable marinade and salad dressing!
About Cindy’s:
Located on the north shore of Lake Erie, in the quaint Victorian town of Kingsville, is the area’s premier garden centre and gift shop. From its humble beginnings as a one greenhouse operation that began in 1989, Cindy’s has blossomed into a 15000 square ft gift shop, fashion boutique, and gourmet shop complimented with an active seasonal garden centre. Cindy’s is also home to Cindy’s Olive Oil Company, the area’s premier olive oil and balsamic tasting bar with over 60+ flavours to choose from. Open all year long, Cindy’s attributes its success to friendly service, quality, value, and uniqueness.
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Ginataang Artichoke (Carciofi) All about my Home
Ginataang Artichoke (Carciofi)
Ingredients
300g pork
4pcs artichoke(carciofi)
1 onion
3 cloves garlic
400ml coconut milk
2tbsp fish sauce
1/4 vegetable broth cube
1pc green chili
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#ginataang artichoke
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#artichoke
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HOT ARTICHOKE DIP WITH GREEN CHILE & CHEESE: Delicious Easy Recipe Perfect for Super Bowl Party
Looking for the perfect party food for your Super Bowl party? Then look no further than this delicious Hot Artichoke Dip made with green chile and cheese. it's easy to make and as far as yummy appetizers go, it's one of my absolute favorites. Read on for the full recipe.
Hot Artichoke Dip
1 block of cream cheese, softened
1/2 to 1 full cup mayonnaise
1 cup grated parmesan cheese, plus a little extra for the top
1 small can diced green chiles
2 cans artichoke hearts, quartered
Preheat oven to 350º. Drain liquid and place artichoke hearts in large mixing bowl. Add softened cream cheese, mayo, grated parmesan, and green chiles. Stir by hand or use electric hand mixer to get ingredients well mixed. Pour mixture into 11x7 baking dish. Sprinkle extra parmesan cheese on top. Bake 25-30 minutes. Serve with your favorite chip and enjoy!
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Alison Roman's One-Pan Chicken With Artichokes | NYT Cooking
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Crispy chicken thighs! White wine! Canned artichokes! Alison’s newest recipe is a one-pan weeknight dream.
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