How to make a Mexican Burrito
Ingredients: Corn tortilla bread
Cheddar cheese 50g
Mozzarella cheese 50g
Ham 200g
Potato 200g
Refried beens 100g
Onions 100g
Coconut oil
Pepper
First put some oil into a pan and fry onions. Then put refried beens, salt, pepper and make it as a paste. Boil the potatoes and mash them. Then take the tortilla bread and put one layer of refried beens paste, one layer of mashed potatoes, after that ham and cheese. Roll it and grill.
How to make a Russian Chicken and Mushroom Stroganoff
Ingredients: Stripped Chicken 400g
Button Mushroom 200g
Sour cream
Butter
Onions
Mustard cream
Tomato paste
Chicken stock
Bel pepper
Salt and pepper
Parsley
Melt 2 teaspoons of butter, in a non stick frying pan, and gently fry onions. Add mushroom and cook for five minutes. Add chicken stripes and boil well. After few minutes, add tomato paste, 150ml chicken stock, bell pepper, salt and pepper. Boil 10 minutes. Then put 2 teaspoons of sour cream and chopped parsley and cook it until lightly golden. Garnish with parsley and onion rings and serve with noodles.
Ingredients: Corn tortilla bread
Cheddar cheese 50g
Mozzarella cheese 50g
Ham 200g
Potato 200g
Refried beens 100g
Onions 100g
Coconut oil
Pepper
First put some oil into a pan and fry onions. Then put refried beens, salt, pepper and make it as a paste. Boil the potatoes and mash them. Then take the tortilla bread and put one layer of refried beens paste, one layer of mashed potatoes, after that ham and cheese. Roll it and grill.
How to make a Russian Chicken and Mushroom Stroganoff
Ingredients: Stripped Chicken 400g
Button Mushroom 200g
Sour cream
Butter
Onions
Mustard cream
Tomato paste
Chicken stock
Bel pepper
Salt and pepper
Parsley
Melt 2 teaspoons of butter, in a non stick frying pan, and gently fry onions. Add mushroom and cook for five minutes. Add chicken stripes and boil well. After few minutes, add tomato paste, 150ml chicken stock, bell pepper, salt and pepper. Boil 10 minutes. Then put 2 teaspoons of sour cream and chopped parsley and cook it until lightly golden. Garnish with parsley and onion rings and serve with noodles.
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