Add 2 bottles of Newman’s Own Light Lime Vinagrette and Boil-in-bag Cajun seasoning. Put in onions, eggs(if desired) and garlic. Let ingredients come to a rolling boil and then add the sausage. After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob.
Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth. Kool-Aid Play dough with Alum (Nonedible) Alum is a pickling spice found in the spice section of your grocery store. It makes the play dough last longer. • 2, 1/2 cups flour • ½ cup salt • 1 Tbsp Alum • 1 package unsweetened Kool-Aid (6 g Pkg.)
In the bowl, add 3 table spoons of paprika (this is optional), 3 tablespoons of salt, 3 tablespoons of garlic powder,, 1 table spoon of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa. 3. Add 2 cups of corn oil into the seasoned masa. While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil.
* Leave to cool in the pan for 10-15 minutes then turn out onto a wire rack to cool completely. * Once the cake is cooled, slice it horizontally in half. Put the bottom slice onto your serving plate. * Drizzle 1 tbsp of Frangelico over the top of the cake on the plate. * To make the fudge frosting, place the chocolate pieces and butter in a heatproof bowl over a saucepan of barely simmering water.
Ingredients * Chicken – 1.5 lb / 680 gm / 5 leg piece Marinade: * Low fat Yogurt / Curd – 1 cup * Onion – 1 (small around 57 gm) * Lime – 1/2 * Garlic – 1 clove * Ginger – 1/2 inch (size of garlic), peel the skin off * Green Chili – 2 * Garam Masala – 1 1/2 tsp * Salt – 1 tsp or as per taste * Red food color + Orange Food Color (kesari powder) – few large drops For Baking * Jelly roll pan or cookie tray. * Aluminium/Aluminum Foil * Pastry brush (optional) Method * Wash the chicken legs. Let the water drain and place them on a large plate. Do not remove the skin part, it will actually protect the flesh when you bake. Create 2 slits on each side of the leg.
Mexico - Taqueria Style Tacos! Ingredients: 3 pounds flank steak 1/3 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, minced 2 limes, juiced 1/2 cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon paprika 1 white onion, chopped 1/2 cup chopped fresh cilantro 1 lime, juiced 2 large tomatoes, chopped 2 jalapeno peppers, chopped 1 white onion, quartered 4 cloves garlic, peeled 4 dried New Mexico chile pods 1 pinch salt and pepper to taste 1 (32 ounce) package corn tortillas 2 cups grated cotija cheese (optional) 2 limes, cut into wedges Method: Step 1. Lay the
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.
Transfer the peanut butter that is now on the knife to one slice of bread and spread the scoop of peanut butter evenly on this slice with the knife. If more peanut butter is desired repeat taking the peanut butter from the jar and spreading it on the same slice of bread. Put the knife down off to the side. Put down the slice of bread with the peanut butter on it back on the plate, next to the other slice of bread, with the peanut butter side up. The third step is to clean the knife using the napkin and wipe it clean.
Cake tootsie roll sugar plum chocolate bar I love croissant. Lollipop bonbon gummi bears liquorice apple pie chocolate cake caramels apple pie. Danish lollipop marzipan chocolate bar macaroon gummies soufflé liquorice chocolate bar. Gummi bears caramels carrot cake cake caramels. Jelly croissant I love biscuit jujubes biscuit bonbon.
| | Ingredients | 1 12 oz bag chocolate chips (d iry & nut-free) 1 1/2 cups dried cherries (about 1 1/2 5 oz bags) | | Instructions | Put chocolate in glass bowl. Microwave until melted, checking and stirring after each minute. This will take about four minutes. Put cherries into melted chocolate, and stir until all mixed together. Put waxed paper on a cookie sheet.