Glazed Pork Chops Serves: 4 Ingredients: • 4 large pork chops • 2 tablespoons pure maple syrup • 1 tablespoon grass-fed butter • 1 tablespoon coconut oil • Sea salt and ground black pepper Instructions: 1. Rub both sides of each pork chops with salt and pepper. 2. Melt coconut oil and butter in a frying pan over medium-high heat. Add pork chops and cook each side for 5 minutes until nicely browned and internal temperature reaches 155 degrees.
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.
Applebee 's - Mishawaka serves lunch and a dinner with a daily happy hour. Take the whole family out to eat at this classic American restaurant. Applebee 's- Mishawaka offers a 2 for $20 special where you get two entrees and an appetizer for $20 dollars. There are also lunch specials such as the tomato basil soup, chicken fajitas or clubhouse grille sandwich. Other popular menu options at Applebee 's- Mishawaka are the BBQ brisket tacos, Nasheville hot chicken sandwich and caprese mozzarella burger.
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
Next is your dinner fork for the entree. Saladsometimes is served as the third or fourth course, in which case your saladfork is closest to the plate. The butter spreader is on the bread plate on theleft above the forks. To the right of the plate, starting from the outermost utensil, are a cocktailfork, a soup spoon, a fish knife, a
Be ready for this rigorous process of sandwich making.Step 1, take out two pieces of bread and put them on your plate.Step 2 , open the jar of creamy peanut butter and take the knife out. Step 3,then use the knife to spread the peanut butter over one slice of bread.Step 4, clean off your knife for the jelly and open the jelly and spread it on another piece of bread.Step 5, put the face of bread with the peanut butter and jelly together. Step 6, one of my favorites are a nice cold glass of lemonade to go with it. Pour a glass of pink lemonade . Then your sandwich is made but beware of the taste of the
For the green bean casserole, the blanched green beans are bathed in a mushroom cream sauce that is made with diced onions, cremini mushrooms and heavy cream. This mixture is transferred to a foil baking pan that is covered and refrigerated. The roasted sweet potatoes are mashed and blended into a vanilla custard then poured over chunks of day old French bread for a delicious sweet potato bread pudding. The crumbled cornbread is mixed with sautéed onion, celery and bell pepper. I season it with ground sage, salt and pepper.
The case study we have been given is about a women named Sarah who is 38years old married women with two children age, eight and ten. Five years ago she developed multiple Sclerosis, the progress in her illness have been very rapid, and she now needs support in most of her daily living activities. She has a carer that comes in every morning to help her get up, get dressed, wash and make breakfast for her and her two children. She can eat independently as long as the food preparation is well thought-out. Sarah has to use a catheterization for bowel movements.
The three main components of the tamale are: the carnita, masa, and hoja de maiz. Carnitas means shredded pork which is the filling inside the tamale. Masa means dough which makes the tamales. Hoja de maiz means corn husk wrappers which are husks that surround the tamale. In order to make tamales you will need to follow these directions: Making the Carnitas (shredded pork) This meat filling will contain the following ingredients: • 4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes • 2 teaspoons salt • 2 onions, coarsely chopped • 8 garlic cloves •