halved 1 cn Anchovies -- chopped 1 tb Thyme 2 tb Oregano 1 tb Basil 3 tb Olive oil 1 pk Pasta 1 t Salt Heat the olive oil over medium heat and saute the garlic and the ancovies for two minutes. Add the tomates, the olives, and the spices to the sauce and simmer, covered over low heat for forty minutes. Boil water and cook the pasta until just a bit more al dente than you like. Drain the pasta and add to the sauce. Simmer for another 5 to 10 minutes to finish cooking the pasta.Serve. Recipe By : Adam Kirwan
How To make Marachichi's Videos
Banana chips with Nutella chocolate homemade recipe #youtubviralshort
Mexican Street Corn Recipe ????????
Grilled Mexican Street Corn ???????? by @freshwaterpeaches Here’s what you need ⬇️
6 Ears of Corn 1/4 Cup Dairy-Free Feta Fresh Cilantro Creamy Sauce⬇️ 1/3 Cup Mayo 2 Tablespoons Lime Juice 1 Tablespoon Chopped Cilantro 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Chili Powder 1/2 Teaspoon Salt 1/4 Teaspoon Paprika
Prepare the corn by carefully peeling the husks down and remove all of the white fibers. Pull the husks back up and place in a large casserole dish or bowl. To prevent the corn from burning on the grill, soak in filtered water for 30 minutes. I used my Aquasana under sink water filter because it’s convenient and easy to use!
While the corn soaks, prepare the creamy sauce by whisking together all ingredients. Place in the refrigerator until you’re ready to serve. Grill the corn WITH the husk on a medium-high heat for 15 minutes on each side. For grill marks, peel down the husk at the end and grill for a few extra minutes on each side.
To serve, brush a generous amount of the creamy sauce onto each piece of grilled corn and sprinkle on dairy-free feta and fresh cilantro. Let me know if you give this recipe a try! It’s perfect for Cinco De Mayo! ????????????
Tejuino! / Fresh and tasty traditional Mexican Recipe.
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Recipe: 400 grs Piloncillo claro 400 grs Piloncillo negro 760 grs Premade Corn dough 1 1/2 Lts Water for starch 1 Lt Water for boiling ingredients 1/2 Tbsp Vanilla extract 1/4 Mexican chocolate 8 Cloves 1 Cinnamon stick (whole or crushed) 1/2 Tbsp Salt (for every 1/2 Lt of Tejunio) or to tast 3 Limes (for every 1/2 Lt of Tejunio) or to taste 4 Cups of Ice cubes or to taste
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Chef Roberto Santibañez shares Cinco de Mayo recipe
Acclaimed chef and restaurateur Roberto Santibañez joins “GMA3” to talk about his restaurants Fonda and Mi Vida while sharing classic Mexican dishes in honor of Cinco De Mayo.
Tips to keep your green chutney green/Green Chutney Recipe/Cooking tips/Mint Chutney/Dip recipe
How to keep green chutney green? . . Some tips to make your mint coriander chutney.. ✔Taking fresh greens also add to the rich colour. ✔I added sliced onions to give a thick consistency to the chutney. It can be replaced with peanuts. ✔Add lemon juice while grinding. Adding lemon juice keeps the green colour of the greens intact by preventing it from oxidizing. ✔If you add water for grinding (for thinner consistency), add cold water. ✔For storing, store the chutney in an airtight glass jar in refrigerator. . . #mintchutney #chutneyrecipe #shorts #corianderchutney #indiandip #chutneyrecipes #greenchutney