Personally, I don’t like pork. So I fill these with beef, chicken, beans, peppers and onions, or whatever. At thanksgiving I like to fill them with roasted turkey and top them with gravy and cranberry sauce.
” If you don’t like tamales, then there must be something wrong with you. This New Mexican treat is a favorite among just about every New Mexican, with an addition to many other traditional dishes served here in New Mexico. Ingredients 1 6-ounce package dried corn husks Filling 1½ pounds pork loin 1 medium onion, chopped
Source: Traditional New Mexico Tamales
I’m doing a combo of two recipes tonight. Plus a half. Im making these brussel sprouts tacos with creamy avovado sauce, but instead of black beans, Im using red lentils as in this Red Lentil Tacos recipe
AND, I’m adding some browned ground taco-seasoned turkey.
you can use pre-made polenta to save on time, but make your own for a big cost savings. i made this with pre-made, cut into rounds and then pan fried until crispy, then coated with the mushrooms on top. it was delicious!
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty Soy butter provides warmth and luxury, elegance without pomp
Mm I love Negimaki. Making this tomorrow.
I made a couple modifications to this recipe. First, I added a slice of lemon to my slow cooker, along with a stick of butter, and a few squirts of sriracha since I only had one bottle of Frank’s Red Hot (this recipe calls for two). I cooked it on low for 1 hour, then high for 1 hour in the slow cooker. At the very end, I dumped in my entire bottle of Frank’s. Then, I baked the wings on a cookie sheet at 400 for about 30 minutes, flipping the wings halfway through, and basting twice with the sauce sitting in the slow cooker pot. When they came out of the oven, I gave them another dose of the sauce. They were really fantastic. Like, I’ve been searching for the perfect wings for years, and I think this is the closest I’ve ever come. Super tender, falling off the bone slightly, crispy on the outside, rich and soft inside, sauce full of umami and flavor, a little hot – not too much.
Let the slow cooker do the main work of making spicy, buttery hot wings to serve during the game. The wings are finished in the oven and brushed with more sauce for serving. Great with ranch or blue cheese dressing.
Hi guys! Today I’m share the perfect comforting soup recipe with you…. are you ready….? It’s Wonton Soup!! WOOTWOOT! I know, I know, I know.. a lot of you requested this recipe and I’m finally sharing it~!! The weather is perfect for this warm, cozy, comforting and delicious soup. You can make this same recipe…Read More »