What is something that is not your everyday meal?!
but easy to make!?
but is kind of unique or unusual
:)
thank you ahead of time!Www@FoodAQ@Com
but is kind of unique or unusual
:)
thank you ahead of time!Www@FoodAQ@Com
Answers:
You probably won't like it!. Here goes anyway-soup burrito!
I take ground beef fry it and drain!. I cut up a potato and boil 'till just tender, then add the 'burger then I add i clove of garlic-minced fine and @4 little yellow chiles out of a jar chopped fine!.Cook together for a couple of minutes so the flavors blend then spoon into a hot tortilla with a little butter on it for lube!. Eat this very drippy thing over the sink!. It is hot but really good and when you are done you have a flavorfull broth that you can drink-if you have the nerve!.
Another thing I do is "papas con chorizo"!. Chorizo is a soft mexican sausage(beef) that is used as a seasoning!. I make fries in olive oil-drain and add to a pan that you have disintigrated but not overcooked 2 segments of chorizo-cook together 'till the fries are thoroughly coated!. then make into a burrito!. Enjoy!.Www@FoodAQ@Com
I take ground beef fry it and drain!. I cut up a potato and boil 'till just tender, then add the 'burger then I add i clove of garlic-minced fine and @4 little yellow chiles out of a jar chopped fine!.Cook together for a couple of minutes so the flavors blend then spoon into a hot tortilla with a little butter on it for lube!. Eat this very drippy thing over the sink!. It is hot but really good and when you are done you have a flavorfull broth that you can drink-if you have the nerve!.
Another thing I do is "papas con chorizo"!. Chorizo is a soft mexican sausage(beef) that is used as a seasoning!. I make fries in olive oil-drain and add to a pan that you have disintigrated but not overcooked 2 segments of chorizo-cook together 'till the fries are thoroughly coated!. then make into a burrito!. Enjoy!.Www@FoodAQ@Com
Not an everyday meal, but fun if "camping" or doing a cookout: One package of brown and serve sausage
two apples, sliced or diced
butter
brown sugar!.
Cinnamon
Aluminum foil!.
In the center of several large squares of foil, divide up your apples and sausage!. Sprinkle with cinnamon and brown sugar, and add a few pats of butter to each!. Seal packets well, and place on cooking grill (can be your charcoal, or gas grill, or your campfire!. Or yes, if you MUST be civilized, you can do it in your oven), until everything is heated through, and apples feel soft when you poke at the packet!. (Don't poke with something sharp, you don't want to puncture the foil before it's done)!.
Eat right out of foil packet with your utensil of choice!.Www@FoodAQ@Com
two apples, sliced or diced
butter
brown sugar!.
Cinnamon
Aluminum foil!.
In the center of several large squares of foil, divide up your apples and sausage!. Sprinkle with cinnamon and brown sugar, and add a few pats of butter to each!. Seal packets well, and place on cooking grill (can be your charcoal, or gas grill, or your campfire!. Or yes, if you MUST be civilized, you can do it in your oven), until everything is heated through, and apples feel soft when you poke at the packet!. (Don't poke with something sharp, you don't want to puncture the foil before it's done)!.
Eat right out of foil packet with your utensil of choice!.Www@FoodAQ@Com
Parsnip Soup
2 lb!. Parsnips – Peeled, trimmed, thinly sliced
? cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish
Heat the butter in a large saucepan!. Once butter is melted, add the parsnips and onion!. Cook over low to medium heat until softened, but you don’t want them to brown!.
Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well!. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft!.
Let cool slightly, then puree in a food processor or blender until smooth!. Add the cream and reheat without bringing to a boil!.Www@FoodAQ@Com
2 lb!. Parsnips – Peeled, trimmed, thinly sliced
? cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish
Heat the butter in a large saucepan!. Once butter is melted, add the parsnips and onion!. Cook over low to medium heat until softened, but you don’t want them to brown!.
Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well!. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft!.
Let cool slightly, then puree in a food processor or blender until smooth!. Add the cream and reheat without bringing to a boil!.Www@FoodAQ@Com
hmmm!.!.!.well, there fish with a mix of mayonaisse and onions on top!?!.!.not very unmique though!.!.uhh!.!.!.i have lots of good easy recipes, they aint exactly exotic or nothig though!.!.california rolls!?!.!.uses, spicy tuna or initation crab, cucumber, avacado, sauce (mayo, honmey, sesame seed!.!.!.also, there fried rice!.!.Www@FoodAQ@Com
non veg n hard drinks!.also junk food like pizza's n chinese etc!.!.!.!.Www@FoodAQ@Com
PANEER TIKKAWww@FoodAQ@Com
steak and lobsterWww@FoodAQ@Com