The home cook recipe is this: 1lb Italian sausage (mild sausage), 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices, 1 large onion, chopped 1⁄4 cup bacon bits (optional), 2 garlic cloves, minced, 2 cups kale or 2 cups swiss chard chopped, 2 (8 ounce) cans chicken broth, 1 quart water, 1 cup heavy whipping cream. The restaurant cooking style is a little different than the home cook style. The recipe is: 1.5 Pounds Italian Sausage “Johnsonville” or “Falls” Brand, get the “Hot” version, 1 head of garlic, 1 medium white onion (yellow works too), 2 Tbsp “Better Than Bouillon” Organic, Reduced Sodium Chicken Base, 16 cups water, 4-5 medium potatoes, peeled and chopped into 1/4″ pieces, 1 bundle of Kale,1 cup heavy cream. The difference between the home cook recipe is that this recipe uses more sausage. The home cook uses 1 pound and the restaurant uses 1.5 pounds.
While sautéing the vegetables add the minced garlic during the last 30 seconds. Once that is done you will add the 4 cans of chicken broth, tomatoes and cumin to the pot then stir with a large spoon. Season with salt and pepper to taste and add the sliced chicken breast. Bring the mixture to a boil over medium-high heat then reduce to medium heat. Cover with lid and allow it to cook for 10-15 minutes.
Pick up the pan of the sliders and place it into the oven. Let it cook for about fifteen to twenty minutes to melt the cheese and stiffen the bread. Check the sliders, and if they are up to the chef’s standards, then put on an oven mitt and remove the cheeseburger sliders carefully. After the removal of the cheeseburger sliders, let them cool down for just a minute to keep from getting burning anything. Get a large knife out and cut the sliders where the Hawaiian rolls are divided into sections.
Cut the tomatillos in half and place them, cut-sides down, on a foil-lined baking sheet. Place under a broiler until the skins are somewhat blackened on top, 8 to 10 minutes. Carefully pierce the tomatillos with a fork and put them in a food processor or blender. Add the onion and garlic and process until combined. Add the cilantro, jalapeño, and salt and process until puréed.
1. Start off with the cut up tomatoes along with the tomato sauce, followed by the water. 2. Next, let that simmer for 5 to 7 hours, and within 15 minutes of serving, add your brown sugar, tobasco sauce, if desired, and kidney beans. Conclusion Sign post and Summary: In conclusion, today we gathered our ingredients, combined them, and then finally cooked those ingredients.
The recipe calls for 1 cup of leaven, 3.5 cups of spelt flour, 3.5 cups of whole wheat flour, 3 cups of tepid water, 2 teaspoons of salt, and coarse ground flour for dusting. Extra implements needed are cooking twine and a sharp knife. Combine the leaven and water in one bowl and the flour and salt in another, then mix those together and let sit for an hour. After one hour of autolysing, take the dough out and punch it down gently on a clean surface. Stretch and fold the dough four times at 30 minute increments, then form the dough into a ball.
Grabbing the butter knife, I then proceed to dive the knife into the margarine. A large clump is scooped out. Carefully, I did my best to smear it evenly on the bread. Next, I flipped the sandwich over. Lastly, I was scooping another clump of margarine and spreading it on the dry side.
First, butter or spray the pan and place it on the stove at medium heat. Then, whisk together the two eggs and pour the whisked egg into the pan while at medium heat, and sprinkle cheese on the egg after about one minute of cooking. Once the cheese has seeped into the egg, put a tortilla on top of the cheesy egg and flip the egg with cheese and a tortilla on top. Finally, just repeat the process by sprinkling cheese and placing a tortilla on top. Now place a plate over the pan to create an over of heat, making the quesadilla have a nice, soft but crunchy texture.
You 'll choose how much peanut butter you desire, but if you 're going to be taking the sandwich someplace, you 'll perhaps want to go easy on the peanut butter, or else it will spread all over the place before you get a chance to eat it. Mix and stir your peanut butter in advance to soften it and make it easier to spread on the bread part. Additional tip for spreading peanut butter, specifically the kind with peanuts in it, is to place some of the peanut butter in a bowl/plate and microwave it on high for approximately 15 seconds. It will spread on the bread like butter. STEP: 3 Spread jelly or jam consistently onto the other portion of the bread.