Chicken Mcnuggets

I love to eat chicken mcnuggets with lots of chili sauce.It is tasty.

eating food

shrimp with chili sauce

she luvs sardines

even with chili sauce

Authentic Mexican Food

No menus, no problem. After checking out what was available in the kitchen, I chose pork in a chili sauce. Small, local joint on the main dragin Tulum, Mexico.

Mushroom Stir-Fry

Glaze 2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten) 2 Tbsp honey 1/4 cup of chicken or vegetable broth Sauce 3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten) 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice vinegar 1 teaspoon Asian chili sauce 1 Tbsp corn starch Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil About 2 lbs of cremini or button mushrooms, quartered 2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces) 1/2 cup chicken or vegetable broth 1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed) 1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens) 1 Tbsp toasted sesame seeds (optional) 1 Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil. 2 Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel. 3 Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel. 4 Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables. 5 Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice. Serves 3 to 4.

Potato Leek Soup

Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less. 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. 2 Tbsp butter 2 cups water 2 cups chicken broth (or vegetable broth for vegetarian option) 2 lbs potatoes, peeled, diced into 1/2 inch pieces Salt & Pepper Marjoram - dash Tabasco sauce or other red chili sauce Cook leeks in butter with salt and pepper, cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Cook for 20 minutes. Scoop about have of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon. Serves 4-6.

Sisig

A Philippine Delicacy 1 kg Pork Face 1/4 kg Pork Brain (Optional) 2 tsp. butter 4 pcs. Onions, chopped 3 Tbsp. Soy Sauce 1 Tbsp. Vinegar 1 Tbsp. Catsup or Chili Sauce salt and pepper to taste Fried Pork skin, grounded(Optional) 1 egg(Optional) 1. Boil Pork face till tender; slice thinly into cubes. 2. Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet. 3. While sauteing, mix the liquid ingredients. 4. Add the liquid mix in the pan. Simmer for about 15 mins. 5. Serve in sizzling plate, garnish with Fried Pork skin and egg.

Shawarma

Shawarma is made by placing strips of meat or marinated chicken on a skewer. Animal fat and an onion or tomato are placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the skewer rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire is used, but recently a gas flame is more common. While many specialty restaurants might offer two or more, usually of different meats some establishments have one skewer. A cheap version of shawarma is made of ground meat that is pre-formed and frozen onto a skewer. This is the most popular form of shawarma in Finland and Southern California but almost unheard of in Central Europe. After cooking, the meat is shaved off the skewer with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins, cabbage, and in some countries, such as Jordan or Saudi Arabia, french fries. Common dressings include tahini (or tahina), Amba sauce (pickled mango with Chilbeh) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the sandwich is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas those made of lamb or beef are immediately eaten. Sometimes beef is used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lafa. Shawarma is often served with a plate of french fries or home fries. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness. Shawarma is eaten either as a dish by itself, with grilled bread and a garnish, or with other Middle Eastern foods like Tabouli, Hummus, and Fattoush.