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.
Antipasti Caldi e Freddi Hot & Cold Appetizers $8.50 Gamberi St. Daniele Seasoned Shrimp wrapped prosciutto sauteed with fresh broccoli florettes, julienne roasted peppers in garlic and olive oil with a reduction of marsala wine, lemon, and fine herbs (also available as dinner entree) Polenta Contadina 6.50 “Original recipe” of corn meal cake from Joseph’s home town served with grilled sausage oven baked with fontina cheese in a rosa sauce Eggplant Rollatine 6.50 Fresh calamari dusted with ginger flavored flour, salt and pepper, fried and served with a spicy marinara couli. Calamari “Marco Polo” $7.00 Francaise slices of eggplant, rolled with a Spinach Mornay oven baked with mozzarella cheese served with
PLEASE SHARE! 409 Add this recipe to ZipList! YOU MIGHT ALSO LIKE: Basque Style Chicken Stew Crock Pot Recipe – 4 Point Value Homemade Beef Stew Crock Pot Recipe – 6 Point Value Beef Tips in Mushroom Sauce Crock Pot Recipe – 6 Point Value Creamy Chicken Stew Crock Pot Recipe – 4 Points + Beef Stew Crock Pot Recipe – 8 Point Value NEVER MISS A RECIPE! Top of Form Enter your email address to subscribe to LaaLoosh, Or subscribe to the RSS feed. Bottom of Form This entry was posted by LaaLoosh on Tuesday, March 13th, 2012 at 8:00 am and is filed under 4 Point, American, Chicken, Crock Pot, Dinner, Healthy, Main Dish, Mushroom, Stew.
You begin by choosing from pulled pork, adobo-marinated grilled steak and chicken, slow-roasted shredded beef or seasoned ground beef, or you can choose to go vegetarian. Then you consider which beans you would like, either black or pinto. Next you choose one of the five unique salsas or four original sauces, and finally you choose to top it off with sour cream or cheese. These options will be provided for the customer along with our excellent service, friendly employees, and a sociable environment. Our target customers will mainly involve the college students from both Salisbury University and the University of Maryland Eastern Shore.
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
All entrees include a choice of tortilla soup or salad served with vegetables, Mexican rice and beans, and handmade flour tortillas. Customers will have a variety of choices. But if nothing from the food menu really please your particular palate, does not matter. The chef can cook to order. But the main gourmet specialty that has made Villa Ortega’s famous is their unique preparation of lobster.
The cold items came from the salad bar. The bar consist of Caesar salad, apple salad, mixed tomato salad, imported cheeses and cold cuts, basically everything to make a nice salad. The hot bar really didn’t have much, rice, black beans, broccoli alfredo, mashed potatoes and some kind of mushroom blend. I was a little disappointed with the hot bar but that would soon disappear. Here comes the meats, there are 18 different types of meat and it’s brought to your table by the Gauchos.
How to Make Louisiana Gumbo Making Louisiana chicken and sausage gumbo is actually a really simple process to endure. You need to gather some ingredients from your pantry or make a short trip to the super market for the ingredients needed. You will need four chicken leg quarters, pound of your favorite Louisiana sausage (I use Richards with green onions), jar of dark roux, two yellow onions, one medium green bell pepper, two strips of celery, two cloves of garlic, one jar of chicken broth, Cajun seasoning of your choice, black pepper, hot sauce of your choice, two bay leaves, two handfuls of green onions, and seven large eggs. Also you will need rice, but the amount depends on how many you are feeding. Personally, we use 6 cups of rice
| Chicken Breast (boneless, skinless) – 3 oz.Turkey Breast (boneless, skinless) – 3 oz.Egg whites – 6Fish and shellfish – 3 oz.Fat free ham slices – 3 oz.Pork tenderloin - 3 oz.Protein powder – 1/3rd cupRed meat (top sirloin, skirt steak) - 3 oz. | Soy burger – 1Soy cheese slices – 5Tofu – 3 oz.Tuna - 3 oz.Turkey bacon – 2 slicesVeggie Burger – 1 Veggie hot dog - 1 | Carbs, Grains, Legumes, Potatoes | | Serving = 200 cal. | Whole wheat bagel – 1Baked beans – 1 cupBeans (kidney, black) – 1 cupBran muffin (2.5 oz.) - 1Bread (whole wheat, rye, pumpernickel) – 2 slicesCereal (whole grain) – 1 cupCouscous – 1 cupCrackers – 12English muffins, whole wheat – 2Hummus – 1 cupLentils – 1 cupOatmeal – 1 cup | Pancakes, whole wheat (3.6 oz.) – 3Pasta or noodles – 1 cupPita, whole wheat – 1 largePotato – 1 mediumQuinoa – 1 cupRefried beans (low fat) – 1 cupRice (brown or wild) – 1 cupSweet potato – 1 mediumCorn
Their three meals often include a portion of white rice and sometimes hot sauce. Also, the meals will be seen with a small portion of meat and a few vegetables. In their native countries, the Hmong grow all of their spices, herbs, and vegetables. Typical Hmong appetizers include shrimp spring rolls, sweet soy bean rice patties, sesame balls, and cabbage rolls. Main dishes consist of caramelized red braised pork, chicken katsu, tender broiled pork with spicy pepper sauce, pad Thai, and chicken curry fried rice.