Heat the frying pan again and add 1tsbp of olive oil and when hot put the 3 slices of bacon in the frying and remove once the bacon is cooked and put in the plate where the scramble eggs are • Lunch – chicken submarine (12inch) sandwich • Dinner – pasta with tomato sauce 1. In a saucepan, fill the sauce pan with ¼ cup of water, once the water is boiled add the pasta 2. Once the pasta is cooked, drain the
With your spoon move the rice in a circular motion. Keep stirring until rice is a golden color. When the rice is golden, carefully remove the pot from the stove and set aside. Get your blender; add about four whole tomatoes from the can, ¼ of an onion, and 1 cup of water. Cover the blender with a lid and blend for 1 minute.
To begin, you put the chicken parts into one of your pots, and then add the onion (minced), tomatoes, pepper and just a small amount of water and salt to taste. Let it simmer over low heat. The chicken should be tender to the touch in about fifteen minutes. Take out the condiments and blend and then pour it back into the pot. When you have done this, mix your peanut paste in two cups of water, and add it to your pot.
This will sit and thaw until the next morning. You also must cook the pan of chicken necks the night before you feed. This is very important so they will be ready to mix in the morning. They are cooked in a cooker at four hundred degrees for three hours in a half a cup of salt, half a cup of garlic powder, and water. After the meat has thawed out in the tub, you first remove the plastic wrap that they are frozen in.
Put the knife inside the peanut butter and stir/scoop the knife until he or she has the amount of peanut butter desired. Once the peanut butter is on the knife, spread the peanut butter on one slice of bread. Make the peanut butter as evenly spread throughout the one slice of bread and make sure there is very little peanut butter left on the knife. The next step is putting the jelly on. Open the jelly by untwisting the cap.
Take the melted butter and vegetable oil and start assembling the slices of bread around your ovenproof dish. You will then take your syrup (which was the ingredients that you boiled prior) and pour it over the bread. Make sure the bread absorbs the syrup but DO NOT let the syrup go to the bottom of the dish. You do not want to have the bottom layer too soggy and it also allows you to have enough syrup for the other slices of bread. If it makes it easier and more convenient for you, you can dip the bread into the syrup, but like I said, whatever makes it easier for you.
Since the soup dumplings tend to be served immediately, the soup inside the dumpling is still boiling hot. You will not burn your mouth and tongue and find this dumpling so delicious if you know how to eat it in order. The first step is to bite a hole on the top of the dumpling. Hold the dumpling by your chopsticks near your mouth. The folds of the dumpling skin come together, so keep it facing up.
Then you get a large spoon and mix it all together until it forms into dough. 3. Extra flour is added to the dough, table and roller so they do not sick. 4. Roll the dough out until it is a quart of an inch thick and then use your preferred cutter to shape the dough into cookies.
At this point, I take my original, dry mixture and gradually beat it into the wet mixture. Finally, I stir in the quintessential ingredients, the chocolate chips. Next, take our concoction and use spoons to scoop it from the bowl and place rounded drops of cookie dough on the baking sheets. I put twelve spoonfuls of dough on each baking sheet, baking twenty-four cookies at one time. Next, I put them in our preheated oven, and I set the timer for ten minutes.