of vegetable oil. Add 3 or 4 thin sliced garlic cloves. Saute for a few seconds, till the garlic becomes aromatic. Add 1 tiny handful of julienne sliced onion. A 1 tiny handful of thin sliced green bell pepper. Add 1/2 of a thin sliced green jalapeno pepper. Saute till the peppers and onions become lightly browned on the edges. Add sea salt and black pepper. Keep the garlic pepper and onions warm on a stove top.
of ramen noodles. Boil the noodles, till they start to become tender. Drain the hot water off of the noodles. Return the noodles to the sauce pot. Place the sauce pot over low heat. Add
of light chicken broth. Add 2 tablespoons of cilantro chutney. (Pre-made cilantro chutney is available in jars at Indian markets.) Add 3 tablespoons of diced roasted red bell pepper. Add 1 small squeeze of lime juice. Stir the ingredients together. Keep the noodles warm on a stove top, till the egg is poached.
Allow the yolk of the egg to be partially exposed to the air, instead of being covered with water. Poach the egg, till the egg white is fully cooked and till the yolk just starts to cook. Remove the pan from the heat.
Transfer to warm platter and tent with foil. In food processor, puree green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon
Spread on prepared sheet. Line rimmed baking sheet with parchment paper. In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy
Stir in stock and mustard. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt andpepper. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. Reduce heat and simmer for 5 minutes. In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch
Sprinkle beef with salt andpepper. Serve with beef. Add tomato paste and Worcestershire sauce. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. boil for 1 minute and pour into slow cooker. cover and cook on low for 5 to 7 hours or until beef is tender. tent with foil and let stand for 15 minutes before thinly slicing across the grain. Meanwhile, whisk flour with 1/4 cup (50 mL) water. Cover and cook on high for about 15 minutes or until thickened