Day: March 3, 2017

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duncansworldblog

    With my limited experience of trying sausages/chorizo from different countries, I can say in all honesty I haven’t found anything close to a Goan sausage. Maybe the Mexican El Pastor Recipe could have some resemblance. This mouth-watering pork sausage that is sun-dried, smoked and spiced with garlic, ginger, red chillies, spices and vinegar is definitely out of this world. When a Goan catholic leaves home that is one sure food they will always miss. This intense flavored sausage can be used to make many recipes including Sausage Chilli Fry, Chouriço Pao, chouriço Pulao, Feijoada and Sausage and Potato Curry. … Continue reading

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duncansworldblog

Yields 3 chocolate bars 3 Ingredient Chocolate Bars 3 Ingredients is all you need to make your own chocolate! 5 minPrep Time 5 minTotal Time Ingredients 1/4 cup coconut oil (measure after melting) 1/4 cup cocoa powder or cacao powder 2-3 T maple syrup or honey Instructions In a small bowl, whisk all ingredients well. Make sure there are no lumps. It should only take a minute. Pour the mixture into molds. If you use chocolate bar molds , it should take about an hour for everything to firm up. If you use something larger, it may take a bit … Continue reading

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Barbequed Marinated Flank Steak Prep 15 m Cook 10 m Ready In 8 h 25 m Recipe By:Martha Dibblee “My butcher Harry at the Eastmoreland Grocery gave me this recipe about 30 years ago. It’s easy to make, uses ordinary ingredients, and is delicious barbequed or oven broiled.” Ingredients 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 cup vegetable oil 1 1/2 pounds flank steak Directions In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass … Continue reading

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Sizzling Steak Fajitas

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Sizzling Steak Fajitas Prep 10 m Cook 20 m Ready In 2 h 30 m Recipe By:Goya “Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home–throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA(R) Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA(R) Flour Tortillas for a pocket everyone can pick up.” Ingredients 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips 1 1/2 cups Goya Mojo Criollo 1 teaspoon … Continue reading Sizzling Steak Fajitas

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Beef Pot Roast

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Beef Pot Roast Prep 20 m Cook 2 h Ready In 2 h 20 m Recipe By:Teresa “This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.” Ingredients 2 teaspoons olive oil 4 pounds boneless chuck roast 1 onion, chopped 2 cloves garlic, minced 2 bay leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 325 degrees F (165 degrees C). Heat a heavy Dutch oven on top of … Continue reading Beef Pot Roast

Cooking, FrenchLeave a comment

Homemade Creme Fraiche

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Homemade Creme Fraiche Share?ShareShare1105 iStockphoto Tasting of hazelnuts with a hint of tang, creme fraiche is France’s favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to … Continue reading Homemade Creme Fraiche

Chicken, Cooking, MeatsLeave a comment

Creme Fraiche Chicken

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Creme Fraiche Chicken Ingredients 6 skinless, boneless chicken breast halves 1/4 cup white wine salt and pepper to taste 1 (8 ounce) package pasta, your choice of shape 1 large white onion, chopped 1 tablespoon chopped garlic 2 (8 ounce) packages sliced fresh mushrooms 2 cups creme fraiche 1/2 cup grated Parmesan cheese for topping 3 tablespoons sour cream Directions In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and … Continue reading Creme Fraiche Chicken

Beets, Cabbage, Carrot, Carrots, Cooking, Onions, Russian, Soups, vegetables and beansLeave a comment

Russian Cabbage Borscht

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Russian Cabbage Borscht Prep 20 m Cook 45 m Ready In 1 h 5 m Recipe By:Puma “An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I’ve ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.” Ingredients 1 1/2 cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups vegetable stock or water 2 tablespoons butter 1 1/2 cups chopped onions 1 teaspoon caraway seed (optional) … Continue reading Russian Cabbage Borscht

Beets, Cooking, SoupsLeave a comment

Chilled Beet Soup

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bscribe Chilled Beet Soup Recipe By:Rosemary “I have modified this soup from a recipe I got from a blender book. Canned beets are great for this recipe. You can save the juice from the canned beats, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of sour cream.” Ingredients 1 1/2 cups sour cream 2 tablespoons lemon juice 1/2 small onion 1 cup cooked beets 1 cup crushed ice Directions Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth. Add … Continue reading Chilled Beet Soup