SWEET TASTE

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Sweet taste Top breakfast Recipes

November 07, 2019

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Goat Rib Goulash Recipes

Ingredients : • 500 grams of goat ribs, boiled, and cut into pieces. • 1 whole of cloves. • 1,5 cm of cinnamon. • 1 grains of cardamom. • 1 pieces of kandis acid. • 1 stalks of lemongrass, take the white, and crushed. • 2,5 pieces of bones removed orange leaves. • 1 bay of leaves. • 1 cm crushed galangal. • 1 cm crushed ginger. • 1,500 ml of coconut milk. • 2 teaspoon of salt. • 1/2 teaspoon of ground pepper. • 1/2 teaspoon of sugar. • 1 tablespoons of oil for sauteing. • 3 large of red chilies. • 5 grains of red onion. • 2 cloves of garlic. • 0,5 teaspoon of roasted coriander. • 1/2 teaspoon of nutmeg. • 1/2 teaspoon of cumin. • 1 cm of burned turmeric burned. • 2 eggs of toasted pecans. Procedure: 1. Heat the cooking oil. Fry until fragrant ground spices, cloves, cinnamons, cardamoms, kandis acid, lemon grasses, lime leaves, bay leaves, galangals, and gingers. 2. Put the goat ribs into the pan. Stir them until the color changed. 3. Pour the coconut milk, salt, pepper, and

Spicy garlic hot wings

Ingredients 20 precooked chicken wing pieces 1 6 ounce bottle of Texas Pete Hot Sauce 1 heaping tablespoon of minced garlic 1 stick of butter Directions Line a cookie sheet with aluminum foil and preheat your oven to 350 degrees. Lay the chicken pieces on the aluminum foil and bake for about ten minutes, until heated through and the skins are crisp. In a microwave safe bowl, heat butter and minced garlic at one minute intervals until the butter is completely melted. Stir in the Texas Pete Hot Sauce (the entire bottle) and whisk until it’s completely combined. Add the chicken wings to the bowl of hot sauce mixture and toss until each piece is completely saturated in the garlic hot sauce. Serve while still hot!

Hot Roasted Shrimp recipes

Materials: • 200 grams of shrimp (remove the head, and cut off the back). • 0,5 teaspoon of lemon juice. • 0,5 teaspoon of salt. • 3 teaspoon of ground pepper. • 1,5 stalks of lemongrass (take the white, and slice oblique). • 10 large of red chilies (intact, burn, and cut into pieces). • 3 red onions (bake, and halve). • 2 cloves of garlic (bake, and halve). • 2 sprigs of basil leaves. • 2 tomato (cut into pieces). • Some banana leaves for wrapping. Steps : 1. Pour shrimp with lime salt, juice, and pepper. 2. Add some lemongrass, red pepper, red onion, garlic, basil, chili, and tomatoes. Stir them well. Do it for about 15 minutes. 3. Wrap the poured shrimps with banana leaves. Cover them totally. 4. Steam them in 20 minutes and stay for over medium heat until it cooked.

Sweet taste Corn hungry recipes

Materials : • 4 pieces of (combed). • 4 pieces of (pounded). • 200 grams of wheat flour. • 4 eggs (beaten off). • 4 sprigs cilantro (finely sliced). • 1/2 teaspoon chicken bouillon powder. • 6 pieces of red chili (sliced oblique). • 2 tablespoon water. • Cooking Oil. • 4 red onions. • 4 cloves of garlic. • 2 teaspoon salt. • 1/2 teaspoon ground pepper. • 1 teaspoon sugar. Steps: 1. Mix sweet corn, flour, eggs, chicken broth powder, red chili sauce, and water and Stir well. 2. Spoon the sweet corn mixture into the warmed oil. 3. Fry the mixture until golden brown and looks cooked.

Sweet taste Chili Verde with Sausage and Pumpkin

Ingredients For the tomatillo salsa: 1 1/2 pounds tomatillos (6 to 8 medium) 5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat) 3 cloves garlic, peeled 1 large white onion, peeled and sliced 1/2 inch thick 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup chopped fresh cilantro Freshly ground black pepper For the chili: 2 tablespoons extra-virgin olive oil 1 large yellow onion, roughly chopped 1 pound sausage meat (mild or hot) 1 1/2 teaspoons dried oregano (preferably Mexican), crumbled 3 cloves garlic, very finely chopped 1 15-ounce can hominy 1/2 cup chopped fresh cilantro, plus more for topping 2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces) Kosher salt Thinly sliced serrano or jalapeno peppers, for topping Directions Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry

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