April 4th, 2007 by alice
Tags: Authentic, Cheesesteak, Philly
INGREDIENTS
- 24ouncesboneless rib-eye steaks(Freeze and use meat slicer to thinnest cut)
- 4 crustyItalian rolls
- 1largeSpanish onion(Diced)
- 6tablespoonssoya oil
- Cheez Whiz
- mixed red and green sweet peppers (optional)
DIRECTIONS
- Heat an iron skillet or a non stick pan over medium heat add 3 Tablespoons of oil to the pan and sauté the onions (& sweet green and red peppers) to desired doneness, remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, melt the cheez Whiz in a pot or in the microwave.
- place 6oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
- Use a butter knife or chopstick to smear the whiz next to the meat.
- This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich,You should get meat, toppings and cheese in every bite.
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April 4th, 2007 by alice
Tags: Juice, Papaw
INGREDIENTS
- 1medium ripepawpaw, peeled
- 150gsugar
- 5tablespoonspowdered milk or1 glass freshmilk
- 3glasseswater
DIRECTIONS
- Remove the seeds of the papaw.
- Put it in a blender.
- Add the remaining ingredients, blend well and serve cold.
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April 4th, 2007 by alice
Tags: Chicken, Fried, Minced, Stir
INGREDIENTS
- 250g mincedchickens
- 1mediumonion, sliced
- 3green chilies, slit
- 5 freshcurry leaves
- 1/2teaspoonturmeric powder
- 1/2teaspoonred chili powder
- 1/2teaspooncurry powder
- 1/2chicken stock cube
- 1tablespoonoil
DIRECTIONS
- Heat oil in a pan.
- Add curry leaves, onions and green chillies.
- Saute until onions are browned and curry leaves fragrant.
- Add the remaining ingredients and mix well.
- Cook until the chicken is tender.
- Serve hot.
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April 4th, 2007 by alice
Tags: Booster, Gargling, Green, Immunity, Tea
INGREDIENTS
- 1glassgreen tea, at room temperature
- water, as required
DIRECTIONS
- Gargle with green tea and wash your mouth once you are done with lots of water.
- This will help boost your immunity to influenza and flu.
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April 4th, 2007 by alice
Tags: Chicken, Curry, Easy, Sauce, Very
INGREDIENTS
- 400gchickens, cut into strips
- 400-500mlchicken consomme
- 1tablespoonbutter
- 1tablespoonwheat flour
- 1-2tablespooncurry powder
- 1-4teaspoonwhite pepper
- 1teaspooncumin
DIRECTIONS
- Fry the flour and the butter on a frying pan or in a sauce pan.
- Brown only a bit.
- Pour in the chicken consommé and beat to smooth.
- Pour the sauce to a bowl and fry the chicken strips on the pan.
- Pour in the sauce and cook over a low heat about 5 minutes.
- Serve with rice.
- You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
- These amounts are only approximate, I never measure them.
- This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).
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