Comida, Cooking, eating, Food

Delicious Messy Fun Pork Ribs of the Day

INGREDIENTS

  • 2 x 1-1.25kg racks of meaty free-range British pork ribs

For the marmalade glaze

  • 225g marmalade
  • 3 fat garlic cloves, crushed
  • ½ tsp cayenne pepper
  • 2 tsp finely chopped rosemary
  • 1½ tbsp Dijon mustard
  • 3 tbsp tomato purée
  • 3 tbsp orange or lemon juice
  • ¾ tsp each salt and black pepper

01. Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02. When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown, and tender.
03. Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Cooking, eating, Food

Alphabet Adjustable Cake Pan a Great Cooking Idea of the Day!

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Whether you’re an avid home baker or just an occasional one, a good set of cake pans—in a few shapes and sizes—will help you turn out better, moister, and more beautiful baked goods every time.

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Even if you’re a from-the-box type of baker, this adjustable cake pan is going to bring a lot of joy to you and your loved ones in the kitchen and at the table.

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REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy! 😉

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Numbers and letters cake pan

Cooking, Food

Cook French Fries the Exotic Lebanese Way 1 Full Recipe for You to Enjoy!

COOK FRENCH FRIES THE EXOTIC WAY

 

cook french fries dra martha castro tijuana usa california mexico

 

Recipe: Lebanese Spiced French Fries

 

Ingredients

 

1 recipe Crispy Skinny French Fries
4 tablespoons fresh cilantro, chipped
1 large red Fresno chili, thinly sliced
1/4 of a fresh lime
1 tablespoon za’atar
1 teaspoon kosher salt
¼ teaspoon cayenne pepper

 

cook french fries dra martha castro tijuana usa california mexico

 

Instructions

 

Make the Crispy Skinny French Fries according to the recipe.
When you pull the fries from the hot oil, briefly drain them and then add them to a stainless steel bowl in batches. Toss them, in the bowl with a generous sprinkle of the za’atar and salt mixture.

 

Repeat until all of the fries are cooked and seasoned.

 

Toss them with the cilantro and chili and lightly squeeze the lime juice over the top of the fries.

 

Accompany these delicious french fries with a:

CHAR-CHA LEBANESE HAMBURGUER

 

cook french fries dra martha castro tijuana usa california mexico

 

For the Ketchup:

 

¼ cup ketchup
¼-½ teaspoon cloves to taste
Stir together the ketchup and cloves until well combined.

Start with ¼ teaspoon and increase to ½ teaspoon if a stronger flavor is desired.

Serve the ketchup with the fries.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

 

This is Where Cinnamon Comes From Beautiful Trees and 1 Recipe

 

CHECKOUT MY GRAVATAR

Beauty, Cooking, Food

Butter Lemon Garlic Shrimp Wonderful Recipe to Enjoy Eating – A #374

Butter Lemon Garlic Shrimp

This is the perfect meal for busy weeknights! 

 

butter garlic shrimp

 

It is quickly marinated in the bright flavors of lemon zest and lemon juice, savory garlic and spicy red chile pepper flakes. After being skewered and quickly cooked on a hot grill, they’re slathered in a compound butter which mirrors the flavors in the marinade. It’s true what they say – big things do come in small packages!

 

 

If you want a little extra of that buttery sauce to serve with some couscous or pasta, just double up on the butter and lemon. Add some fresh steamed asparagus, and you will have a complete meal in no time that the whole family will love!

 

This lemon garlic shrimp recipe is definitely one of the easiest and quickest made from-scratch dinners you could make. Trust me, the flavor definitely beats a package of plain old ramen or fast food, so go with this instead when you have the urge to just grab something quick.

 

 

Ingredients:

 

16 jumbo shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest
Juice of one lemon
2 garlic cloves, minced
1/8 teaspoon red chile pepper flakes
1/8 teaspoon salt

1/2 cup butter, softened
1 tablespoon chopped fresh parsley
2 teaspoons lemon juice
1 garlic clove, minced
1/8 teaspoon red chile pepper flakes

 

 

Directions:

Combine shrimp, oil, lemon zest, lemon juice, minced garlic, red chile pepper flakes and salt in a large bowl. Cover and marinate in the fridge for 30 minutes.
Meanwhile, combine ingredients for lemon- garlic butter with a fork in a small bowl and set aside.
Preheat grill over medium-high heat. Place four shrimp on a skewer, then grill skewers for 2-3 minutes a side, or until shrimp are plump and pink. Remove to a platter, then slather with lemon garlic butter while hot. Serve immediately.

JOIN MY PINTEREST FOOD GROUP WITH LOTS OF RECIPES

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Beauty, Food

Messy Delicious Yummy Tacos Are My Favorites -A 351

TACOS, THE MESSIEST THE BETTER!

 

These  are so much better than just eating regular ones. Messy and crunchy ones are the best! Try these ones and you will fall in love. 

 

CRUNCHY BAKED 

 

 

AL PASTOR (Mexican-Greek style)

 

tacos messy delicious

 

FISH A LA BAJA CALIFORNIA STYLE

 

 

GRILLED BEEF (Carne asada A La Mexicana)

 

 

THIS IS A BIG MESSY YUMMY VEGGIE MESS!

 

 

PLEASE, JOIN MY PINTEREST BOARD. I ALWAYS FOLLOW BACK 😁

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Cooking, Food, Health

Check your freezers for Contaminated Beef with Salmonella

…get it out and throw it away. I would throw away all ground beef bought even after the day that the USDA has given (see below the *). USDA inspected and beef was released for sale. Where and when the contamination occurred? Remember, your health is first.

*Recalled products will have the establishment number “EST. 267” inside the USDA mark of inspection.

The U.S. Department of Agriculture has announced a massive recall of more than 6.5 million pounds of beef products that are contaminated with bacteria Salmonella Newport.

The Food Safety and Inspection Service division of the USDA says the health risk is high in the Class 1 recall.

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.

The establishment JBS Tolleson, Inc. announced the product recall, which includes ground beef, were packaged on various dates from July 26, 2018, to September 7, 2018.

At least 261 types of products with various brand names were shipped to New Mexico according to the list of recalled products.

Showcase/Walmart was the primary brand of recalled meat with other brands being Cedar River Farms Natural, Beef and Gourmet Burger.

Symptoms of salmonellosis usually occur between 6 to 72 hours after you ingest the bacteria. The most common symptoms include:

  • diarrhea, which may contain blood or mucous

  • fever

  • headache

  • stomach cramps

  • nausea

  • vomiting

  • dehydration, especially among infants and the elderly.

In rare cases, septicaemia (local infection) may develop as a complication of salmonellosis.

READ MORE HERE

Beauty, Cooking, Food

How To Buy A Great Steak Juicy Fresh Tender Video

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Steaks come in all shapes and sizes and depending on the section of the cow they originate from can have a huge influence on price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.

Consider buying a thicker, multiple serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a very nice presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”