watz up ladies and gents (this thread is mainly to help us gents)so i dont exactly know if their is a thread like this if their is sorry.I was thinking in my mind of doing like a cooking thread para nosotros mexicanos.I would like for all of us to participate in this thread to help each other out with cooking or creative ideas for cooking. Tonight ima post my breakfast sandwich, i hope you guys try it out and give some feedback. Dgreats Breakfast sandwich What you need: eggs(depends how many sandwich's you want to make) butter bacon ham cheese mayo salt Preperation: -get a saute pan and turn the stove on to about medium high, once the pan is hot put two slices of bacon to cook. -once the bacon is crispy get it out of the pan, put a little bit of butter on the pan. -Once the butter melts crack an egg on the pan and put a pinch of salt on it, the eggs are sunnyside up(huevo estrellado).Now once the white of the egg is nice and visible with a spatula fold it in half to cover the yolk, its easier if you move the pan up to get the whole white of the egg over the yolk. -At this time put your bread to toast -Flip your egg gently so you wont brake it and make a mess, at this point put about two slices of ham on the pan to warm them up. -get your bread from the toaster(also put the chesse on top of the egg so it can melt)slab some mayo on your bread not to much just a light coat on both slices. -place the ham on the bread,the bacon on top try to put them apart so you have bacon all over your sandwich.Once you have done this place the egg on top of the bacon and place the next bread on it. Enjoy!!!
I will post things. i am drunk and angry tonight. tomorrow ... maybe food that involves alligator? SUBSCRIBE!!!!!!
damn wats up katie this a thread of everything cuenta your story shorty since im up ima give you guys something to go along with the breakfast sandwich dgreats licuado What you need: two banannas milk cinammon(el polvo not the stick) vanilla nesquik(strawberry or chocalate) ice Preperation ok put the two banannas in the blender fill it up with milk to about three cups,put about three pinches of cinammon and add 1/4 of a teaspoon of vanilla.With all these ingredients you can add your nesquik(if you dont want this leave it out for a vanilla licuado)blend for two-three minutes In a cup put a couple of ice cubes serve it up and enjoy
Haha, awesome. Cheap wine + being nearly asleep = Stay away from internet. People coming back into your life when you try to get rid of them along with a ton of other nonsense leads to drunken anger. But that belongs in a totally different thread. Now, for food! 24 ozs whole cherry tomatoes 1/4 cup olive oil 2 teaspoons minced garlic 1 1/4 tps dried crushed red pepper 4 chicken breast halves Preheat oven to 450. Toss everything (except the chicken) in a large bowl. Place chicken on rimmed baking sheet and pour tomato mixture over chicken, arranging in a single layer on the sheet around the chicken. Sprinkle with salt and pepper, as desired. (Add some cayenne pepper, if you like. The spicier, the better.) Roast until chicken is cooked and tomatoes are blistered ... (approx 35 minutes) Put on plate and eat. (Have extra tomatoes? Throw in with a salad. Good stuff.)
Not sure. My Mom sent it to me, though not exactly the same. I will simply call it, "The meal Katie makes at least once a week because tomatoes are a fruit of the Gods."
Anyone know how to make Tiritas de pescado? Its almost like ceviche.. Never been a fish eater until now. (That kind yes.) The other one. I've had Sailfish and Marlin. On to my contribution...
i think i can help you out What you need: pescado limpio cebolla morada chiles serranos limon verde sal y pimienta at your pleasure oregano dorado y molido salad(lettuce, avocado,tomatoes) preperation: -cut the fish in thin strips with out the espinas and scales -marinate the fish with the lemon juice for about 15-20 minutes depending how you want it(rare,medium rare, well done) -add the strips of onion and chiles in strips just like the fish -throw in a pinch of salt and pepper (bam like emiral laggasse says)with a hint of oregano -now leave it together and in a plate place the lettuce and tomatoes and avocado and on top put your serving. aver si te gusta mi manera, porque la del tio como que no lol
Great thread, better title is in order. I'm deadly in the cocina. I knock the birds out with my skills.
Google says.............. Tacos de alambre 5 porciones 1/2 kg de bistek de res 1 cebolla mediana cortada en medias rodajas 1/2 chile pimiento morrón verde mediano, picado en trozos pequeños 1/4 kg de queso oaxaca deshebrado Sal al gusto Aceite Un pedazo de papel aluminio (aprox 35 cm) tortillas de maiz chiquitas PREPARACION: precoce el bistek en un sartén a fuego medio, con un poco de aceite y freír hasta término medio. Una vez precocido el bistek, saca del fuego y pica en trozos pequeños. agregar un poco de aceite a un sartén a fuego normal, y poner nuevamente el bistek .Pica la cebolla y el pimiento e incorpora a la carne. Agregar sal al gusto y revolver todo. Seguir cocinando hasta que el bistek este bien cocido. Cuando este listo ,bajar el fuego y cubrir con el queso Oaxaca sin revolverlo. Tapar con el papel aluminio durante 4 minutos o hasta que el queso se haya completamente derretido sobre la carne,. Servir en un platón grande con tortillas calientes para taquear.
thanks everyone this another reason i created this thread i need help making my own bbq sauce so far im at cayane pepper brown sugar citrus juices.....but i dont know what else i know i need tomatoes sauce. can anyone who makes their own sauce help me out??
I'm probably one of three people in this state that doesn't love shrimp. I can eat it when done right and this is one of the few ways... Sweet Corn and Shrimp Soup 3 cups whole kernel corn 2 pounds freshwater or other shrimp 1 cup butter 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/4 cup diced garlic 1 cup diced tomatoes, seeded 1 cup flour 1 cup tomato sauce 2 1/2 quarts shellfish stock 1 cup heavy whipping cream 1/2 cup sliced green onions 1/2 cup chopped parsley salt and cracked pepper to taste Louisiana Gold Pepper Sauce to taste In a two gallon stock pot, melt butter over medium high heat. Add corn, onions, celery, bell peppers and garlic. Saute three to five minutes or until vegetables are wilted. Add tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly until white roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes. Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to cook approximately ten minutes. Season to taste using salt, pepper and Louisiana Gold.
nice katie i might try and do that for my girl on valentines day alright heres another one of my innovating recipes Dgreats sour cream pasta w/ cereal chicken What you need: chicken your favorite kind of cereal whatever noodles you want 1 can of sourcream garlic powder parsley eggs onion preperation -get what ever kind of cereal you would like and crush it into bits of pieces till it looks like breading, make sure you have enough for however many people you are serving. -the eggs are going to be whipped, here your going to dip your chicken get nice and wet so the cereal breading sticks. -in a baking a pan place aluminum foil on it and place all of your chicken on top of the foil this way your chicken wont get to sticky.turn the oven up to 400 degrees for about 25-30 minutes -at this time put your pasta to boil in water for 5 minutes or to the point were its tender and it is easy to cut through it. -in a saute pan place about a spoon full of butter with two pieces of onion to give it flavor. -once the butter has melted place about half a can of sourcream and saute(if your cream is still chunky add a little bit of milk to help make the sauce creamy) -once your sauce is creamy add about a 1/2-1 tsp of garlic powder and near a spoon of parsley(the green stuff you see on the pasta) -once your pasta is drained add it to the sauce and evenly coat the pasta -serve this and you will look like a chef
Es cierto que los camarones ponen cachondo a uno? Los mariscos son mi comida favorita y la neta yo no me siento cachondo cuando los como..
TTM's Pico de Gallo..... 6 large tomatoes 1/4 large Onion 2 fresh jalapenos 2 fresh seranos 1/2 bunch of cilantro 1 tbsp garlic salt regular salt 1/4 cup vinegar Chop tomatoes into small cubes. Dice the chiles and onions. Finely chop the cilantro (leaves only as much as possible). Mix in a bowl. Add garlic salt and vinegar. Add regular salt to taste. The temperature can be adjusted by adding less or more chiles......
