3 tablespoons olive oil 1 28 oz. can stewed tomatoes -- broken up (w/liquid) 1 15-16 oz can Mexican-style tomatoes
broken up (w/liquid) 3 tablespoons chili powder 1 tablespoon Tabasco sauce 2 medium onions :
chopped 2 15-16 oz can kidney beans
rinsed & drained 2 cloves garlic :
minced OPTIONAL: 1/2 cup TVP granules OPTIONAL: habanero powder to taste* Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes. Add beans and simmer another 20-30 minutes. The cooking time is very flexible. The main reason for the longer cooking t ime is to allow the spices to blend with the other ingredients.
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Tomato Beef Curry 1 packet Japanese Curry Roux 250g thinly sliced beef 2 large onions 2 tbsp butter 2 tbsp neutral oil 1 can whole tomatoes 2 tbsp ketchup 500mL water or stock (add more depending on consistency) Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot. 2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes. 2. Once the onion has caramelized, add the beef and cook until it gets color. 3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot. (Alternatively, add pureed tomatoes if you prefer a smoother consistency) 4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine. 5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
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Nephew Mark Wiens make Thai green curry (แกงเขียวหวานไก่), how he do? How he do?
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After you watch this you will never buy Chicken Gizzards in the restaurant anymore! Very easy recipe
After you watch this you will never buy Chicken Gizzards in the restaurant anymore! Very easy recipe
INGREDIENTS: 1.8 lbs chicken gizzards 4 cloves garlic, chopped 1 medium onion, chopped 1 thumb sized ginger, sliced 1 tsp ground black pepper 1 can coconut milk (165ml) 1/2 cup water 1 chicken cube seasoning 1 tbsp fish sauce 1 tbsp chili flakes Basil leaves (balanoy, sangig) 1 medium green bell pepper, diced 1 tsp sugar Green onions
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