cup red bell pepper diced 2 tbsps minced spring onions 1 white onion diced 2 cloves garlic‚ minced 1 cup Japanese bread crumbs Salt and pepper to taste 1/2 cup mayonnaise 1/4 cup minced parsley 1 tsp pickle relish 1 tsp Dijon mustard 1/4 cup lemon juice 1/4 cup capers 1/2 tsp paprika Oil for frying PROCEDURE: 1. Mix San Marino Corned Tuna‚ egg‚ flour‚ bell pepper‚ spring onions‚ onion‚ garlic‚ salt and pepper in a bowl and form into patties. 2. Coat patties in bread crumbs and
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Italian Stew 1 pound mild Italian sausage links‚ cut into 1-inch pieces 1 cup chopped onion 1 tablespoon minced garlic 2 yellow summer squash‚ thinly sliced 2 zucchini‚ thinly sliced 2 carrots‚ thinly sliced (optional) 2 cups sliced fresh mushrooms (optional) 2 (14.5 ounce) cans Italian-style stewed tomatoes 2 tablespoons grated Parmesan cheese Cook the sausage with onion and garlic in a large‚ deep skillet or pot over medi- um heat‚ until the meat is browned‚ 10 to 15 minutes‚ stirring frequently
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ingredients you need are: bay leaves‚ water‚ pork‚ depending on how many people are going to eat is how much pork you need‚ yellow onions‚ garlic‚ and the last thing you need for it‚ is the chile sauce. The ingredients for the chile sauce are: dried ancho chiles‚ seeds‚ stem removed‚ dried guajillo chiles‚ yellow onion‚ garlic‚
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Cook the mushrooms until they become tender. 5. Check for the tenderness of mushrooms and add a pinch of seasoning‚ pepper‚ and salt. 6. Into this‚ squeeze half of a lime and steer well. if you do not prefer lime‚ you can avoid it as well. 7. Now‚ sim the heat and let the vegetables simmer on low heat. 8. Meanwhile‚ you prepare for Avocado Salsa. To prepare the salsa‚ cut avocado and scoop out its flesh and put it into a mixing bowl. 9. Into the avocado‚ squeeze another half of the lime and mix
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Creamy Cauliflower Chowder Number of Servings: 8 You’ll Need: 3 lb cauliflower florets 3 quarts vegetable stock 2 small onions‚ chopped 4 cloves garlic‚ minced 1 1/2 tsp white pepper 1/3 tsp sea salt 3 cups broccoli florets 2 celery stalks‚ diced 3 carrots‚ sliced into rounds How to Prepare: 1. Combine the garlic‚ pepper‚ sea salt‚ cauliflower florets and vegetable stock into the Crock Pot. Mix well‚ then cook for 6 hours on low. 2. Use an immersion blender or food processor
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mustard‚ ginger‚ and garlic‚ on the zone of inhibition in the Staphylococcus epidermis covered nutrient agar? Hypothesis: If 3 teaspoons of chopped cinnamon‚ cloves‚ mustard‚ ginger‚ and garlic steep in half a cup of boiling water for 15 hours and then placed in nutrient agar covered with Staphylococcus epidermis (gram positive) bacteria for 24 hours (in an incubator)‚ garlic will have the strongest antimicrobial effect. This is because of allicin (an active principle of garlic homogenates)‚ which
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Seafood Fra Diavolo INGREDIENTS 1/4 | cup olive oil | 2 | shallots‚ sliced thinly lengthwise | 3 | cloves garlic‚ shaved | 2 | small fresh green chilies like serrano | 1/2 | teaspoon red pepper flakes (or more to taste) | 3/4 | cup white vermouth | salt | 12 | littleneck clams‚ scrubbed clean | 12 | mussels‚ scrubbed cleaned and de-bearded | 1 | 28 ounce can crushed tomatoes | 8 | large shrimp‚ peeled and de-veined‚ tail on | 1/4 | pound calamari‚ body sliced into thin
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about to make it even more amazing‚ I also have listed the amount of each you need to know. 1 clove garlic‚ minced (meaning to cut into very small pieces) 1 stick of unsalted butter (melted) 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese 1/3 cup Mozzarella cheese 2 tablespoons chopped fresh parsley (only if you want‚ not needed though) 1/4 teaspoon salt 1/4 teaspoon garlic salt A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless
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rice noodles(bihon) 30g ground pork 1 small carrot‚ julliened ¼ small cabbage chopped ¼ chorizo‚ thinly sliced 1 cup of water 1 ½ tbsp soy sauce 1 clove garlic‚ minced 1 small onion‚ minced 2 tbsp oil Salt and pepper to taste Instruction: 1.Place the rice noodles in a clean basin and immerse in water to soften. 2. Heat the oil and stir fry the garlic and onion until soft in a frying pan. 3. Add the ground pork and stir fry until cooked then add chorizo. 4. Add the water and vegetables and continue stir
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Green Chili 2-½ lb. pork roast (preferably pork shoulder 44 oz. canned tomatoes 23 oz. tomato sauce 28 oz. hot water 23 oz. diced green chilies 1 oz. diced hot peppers 1 jalapeño 1-tablespoon sugar 1.5 tablespoons salt 1 tablespoon minced garlic Cut pork into ½ in. squares and with the pork bones fry over low heat until brown and the meat is slightly dry. If pork is very fatty‚ pour off all but 4 or 5 tablespoons of the grease. Using a colander‚ strain tomatoes into an 8-quart saucepan
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