Add the juice of 1 lime and a can of coconut milk,
reserving about an ounce if you'd like to use it for garnish (optional to reserve).
Not exact matches
Barrick Nevada currently has
about 4.8 - million
ounces of proven gold
reserves in existing stockpiles.
Stew 12
ounces eggplant, peeled and cut into 1 / 2 - inch pieces (
about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 -
ounce can whole peeled tomatoes, drained with juice
reserved and chopped coarse 2 zucchini, 8
ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
1 small bunch cilantro (
about 1 1/2
ounces; 45g), thick stems
reserved separately from leaves and tender small stems
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15
ounces) crushed tomatoes 1/4 cup
reserved pepperoncini brine 1 jar (12
ounces) pepperoncini peppers (sliced,
about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
* 4 Tablespoons butter * 4 cloves garlic, minced * 1 medium onion, diced * 1/2 cup finely chopped canned pickled jalapenos, juices
reserved * 1/4 cup pickled jalapeno juice * 4 cups cooked and drained black - eyes peas (rinsed, if they were canned) * 8
ounces shredded cheddar cheese (
about 2 cups) * salt and pepper
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 -
ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (
about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups
reserved bean cooking liquid 1/2
ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
About that beef: Meat Market's menu offers a selection of
reserve cuts, such as a 30 -
ounce Kobe beef tomahawk ribeye, a 7 -
ounce Kobe filet mignon and a dramatically presented 32 -
ounce center - cut dry - aged porterhouse ($ 90).
12 -
ounce package of whole grain pasta (I used Jovial's Gluten Free Brown Rice Fusilli),
reserve about 1/2 cup of the cooking water to use