Ingredients:
For the Creamy Tuscan Sauce:
• 240 ml spaghetti
• 1 kg jumbo whole, washed and dried, fried
• 6 slices of bacon, chopped
• 2 tablespoons of olive oil
• 4 cloves of garlic , chopped
• 1 cup whipped cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fine coriander leaves, for garnish
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Savor the Simplicity: Slow Cooker Salisbury Steak – A Homestyle Comfort Revolution”
Embark on a culinary journey that marries simplicity with homestyle comfort with our Slow Cooker Salisbury Steak recipe. This timeless classic transforms lean ground beef into tender patties bathed in a savory onion and thyme-infused gravy. As your slow cooker works its magic, the aroma of this hearty dish will evoke memories of Sunday dinners and cozy family gatherings.
Ingredients
For Salisbury Steak:
For Gravy:
Baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness.
Ingredients
1 spiral cut ham with bone-in approx 7-9 pounds
2 tablespoons dijon mustard
¼ cup pineapple juice or orange juice
Brown Sugar Glaze
½ cup pineapple juice or orange juice
½ cup brown sugar
2 tablespoons dijon mustard
¼ teaspoon ground ginger
2 teaspoons cornstarch
Instructions:
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2 ribeye steaks (about 1-inch thick)
4 large eggs
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves
1 garlic clove, minced
Have you ever wondered how Chinese cuisine features remarkably tender beef even when using cuts that are typically tough?
The answer lies in a traditional tenderizing method that transforms even the toughest beef into succulent, melt-in-your-mouth delights.
Long held by Chinese cooks, this secret involves using simple, natural ingredients to break down the proteins in beef, making it tender and flavorful. Let’s dive into this culinary technique that might just change the way you cook beef forever.
The Secret Ingredient: Baking Soda
Baking soda (sodium bicarbonate) is the magic ingredient in this Chinese culinary trick. As a common kitchen staple, beyond its usual uses, baking soda serves as a fantastic meat tenderizer.
How to Tenderize Beef with Baking Soda:
Preparation: Start with your choice of beef, ideally a tougher, leaner cut like chuck, round, or flank. These cuts typically benefit most from tenderizing.
Mixing the Tenderizer:
For every pound of meat, use about 1 teaspoon of baking soda.
Sprinkle the baking soda over your beef and use your hands or a fork to gently massage it into the meat. Ensure it’s evenly distributed across the surface.
Ingredients:
2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
1 red pepper deseeded and sliced into thin strips
1 green or yellow pepper deseeded and sliced into thin strips
1 medium onion peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced
6-8 tortillas warmed
Instructions:
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