How To make Chili Woody Desilva
2 tb Oil,cooking
5 Onions
4 lb Beef chuck,coarse grind
5 Garlic cloves
4 tb Oregano,dried,pref. Mexican
2 ts Woodruff
1 tb Red chile,hot,ground
1 ts Cayenne pepper
2 tb Paprika
3 tb Cumin
2 ts Chipenos(pequin chiles)
4 ds Hot pepper sauce,liquid
30 oz Tomato sauce
6 oz Tomato paste
Water 4 tb Corn flour(masa harina)
1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small pl
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Ranga Shokal 07 January 2018 7 AM অধ্যাপক ড আ ন ম আমিনুর রহমান
অধ্যাপক ড. আ ন ম আমিনুর রহমান একজন শিক্ষক ও প্রাণী গবেষক। বর্তমানে বঙ্গবন্ধু শেখ মুজিবুর রহমান কৃষি বিশ্ববিদ্যালয়ের বন্যপ্রাণী প্রজনন ও সংরক্ষণ কেন্দ্রের প্রধান এবং পরিচালক হিসেবে ‘‘বহিরাঙ্গণ কেন্দ্রে’’ দায়িত্ব পালন করছেন। তিনি বন্যপ্রাণি ও পাখি বিশেষজ্ঞ হিসেবে দেশে ও বিদেশে সমাদৃত। জাতীয় ও আন্তর্জাতিক জার্নালে বাংলাদেশের পাখি ও বিলুপ্ত প্রাণিদের নিয়ে নিয়মিত নিবন্ধ লিখছেন তিনি। তার প্রকাশিত গ্রন্থের সংখ্যা ১৫টি। নেচার ফটোগ্রাফার হিসেবেও পরিচিতি রয়েছে অধ্যাপক ড. আ ন ম আমিনুর রহমানের। তথ্য মন্ত্রণালয়ের অধীন বাংলাদেশের চলচ্চিত্র ও প্রকাশনা বিভাগ থেকে প্রকাশিত বাংলাদেশের পাখি ও বাংলাদেশের বন্যপ্রাণী বই দু’টির প্রধান ফটোগ্রাফার হিসেবে কাজ করেছেন তিনি। কাজের স্বীকৃতি হিসেবে ২০১৬ সালে ‘বন্য পাখি সংরক্ষণ এওয়ার্ড’ অর্জন করেন তিনি। এছাড়াও বিশ্ববিদ্যালয় স্বর্ণপদক, এএসআই অ্যাওয়ার্ড (অস্ট্রেলিয়া), এমএসপি অ্যাওয়ার্ড (মালয়েশিয়া) অর্জন করেন তিনি।
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Salmon Pesto Pasta | Quick Easy Dinner | Rockin Robin Cooks
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Salmon Pesto Pasta
Ingredients:
6 oz. Banza pasta or any pasta you like
5 oz. can of salmon, skinless, boneless, drained
14 oz. cannellini beans, drained and rinsed
½ to 1 cup of store bought pesto sauce, or homemade
1 or 2 cloves garlic, minced
¾ cup carrots, shredded, organic
1 lb. asparagus, rinsed, trimmed, chopped into bite size pieces
Several fresh basil leaves, rolled and chopped for garnish
Crushed red pepper flakes, as much as you like
Olive oil
Salt
Directions:
Fill a stockpot with water and add a pinch of salt, cover and bring to a boil for the pasta.
Add a tablespoon of olive oil to a large frying pan over medium high heat. Toss in the asparagus and carrots and cook for about 4 minutes or until al dente.
Reduce the heat to low and add the garlic to the asparagus and saute for 1 minute stirring the whole time. Don't let the garlic burn.
Add the pasta to the stockpot when it boils and cook according to package directions. Mine took 8 minutes.
Back at the frying pan, add the beans, salmon, chile pepper flakes and the pesto sauce. Add as much pesto sauce as you like. Stir to combine.
Once the pasta is done, drain and then add it to the frying pan. Toss to combine and serve for a wonderfully easy and quick meal.
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Rockin Robin
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