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Tom-Anita Morgan

Our Cookbook  - 
DIY SLOW COOKED PULLED PORK...Pulled pork must be an all time favorite for lots of people because we've seen a bazillion recipes for it. So we had to put our cooking skills in high gear to come up with a fabulous recipe. Well, folks, I do believe we triumphed. This pulled pork was so excellent we even surprised ourselves. 

We used Alton Brown's brine and rub for this recipe and made up the sauce ourselves. We brined it overnight then put a rub on it and, finally, we made up a sauce and cooked it for eight hours in the slow cooker. I consider myself a pulled pork officianado because I order it whenever it's on the menu. The tastes range from fair to fabulous with more tastes in the middle and few are fabulous. I may be prejudiced, but my opinion was this was awesome! So here's the recipe and if you decide to make it you can see for yourself how delicious it is!

SERVES:               6
PREP TIME:        20 minutes
INACTIVE TIME:   8 hours
COOK TIME:         8 hours

For the brine:
1/2 cup molasses
6 ounces Kosher salt
32 ounces water
3 pounds Boston butt roast
For the rub:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
For the sauce:
2 of 14.5 ounce cans diced tomatoes with jalapenos
3/4 cup brown sugar
2 tablespoons tomato paste
1/2 cup apple cider vinegar
1/4 cup worcestershire sauce

1. Mix the brine ingredients together in a stainless steel or ceramic bowl and place the pork in the brine making sure it's completely submerged. Place in refrigerator overnight and rotate every few hours while you're awake.
2. Mix the rub ingredients together. If you're using the seeds, grind them to a fine texture.
3. Remove the roast from the brine and pat dry. Sift the rub evenly over the meat then pat it onto the meat making sure as much of the rub as possible adheres. Wearing latex gloves will help the rub adhere to the meat. 
4. Place the meat back into the refrigerator for a couple of hours before placing in the slow cooker.
5. Meanwhile, mix all of the sauce ingredients together in the slow cooker. Add the meat and cook on high for two hours then reduce heat to low for an additional 6 hours.
6. Remove from slow cooker and shred with a fork.

Pulled pork can be served in many different ways. We put a dollop on the plate and served it with smashed potatoes. It is really great in sliders or sandwiches especially at tailgate parties and other get togethers.

Bon appetit,
Tom and Anita

#pulledpork   #dinner   #pork   #brining  
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Paul Binns

Our Cookbook  - 
Praiano Shrimp Gnocchi 

Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.
1 lb shrimp
1 orange bell pepper
1 cup tomato juice
1 large lemon
1/2 cup white wine
Small fresh diced basil
Small fresh diced parsley
1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4


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#shrimp   #gnocchi  
WELLNESS's profile photoJennifer Monaco's profile photoAnan Wrongcharoen's profile photoDarian Plantenberg's profile photo
+Joy Stewart It is so easy. I have a recipe on my blog for it. Just requires potatoes an egg and flour. Viola.
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Marlon Doll

Our Cookbook  - 
Hey guys, here's how to 'Pimp Your Perogies'  to create a quick, cheap, and tastefully nutritious meal. I whip up a Pierogi dish like this, when I cant figure out what to make, and I have some perogies in the freezer that I bought on sale. 

Recipe: 5 Servings ($1.50 per serving)
-200 Grams of Bacon
-1/2 Cup of Onions (Chop)
-1 Cup Peppers (Chopped)
-1 Cup of Zucchini (Chopped)
-2 cloves of Garlic (Minced)
-700 Grams of Perogies
-1/2 Cup of Corn 
-1 Cup of Kale (Chopped)
1/2 Cup of Mushrooms (Chopped)
-Tablespoon of paprika
-Salt and Pepper to taste
-1/2 Cup of Cheese
-Avocado to garnish
-Greek Yoghurt to garnish

Fry the bacon on medium high heat. If you're vegetarian or don't want to eat the bacon, go straight to frying the onions in oil. 

Once the bacon has started to get crispy, add the onions and salt to taste. Fry for a couple minutes, then add the Perogies. Add the peppers and zucchini, and salt to taste. Add Paprika.

Fry in corn, and kale. Add cheese if desired. Garnish with avocado and greek yoghurt. 
Joy Stewart's profile photoCedrick Niles's profile photoRichard Watson's profile photomose mzal's profile photo
This is a great post, +Marlon Doll! All the components seem like they would really compliment the pierogis. And having lived in a Polish neighborhood in Brooklyn, I'm a sucker for those Eastern European dumplings! Did I miss it or did you say what type of pierogis you're using?
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Lisa Watson

Our Cookbook  - 
Spinach Frittata

I often had problems getting my kids to eat their vegetables when they were younger (and sometimes I still do now!). Frittatas have always been a great way for me to get them to eat pretty much any kind of vegetable that I stuff inside.  The egg mixture seems to make it all OK to eat. :)  For some reason, my kids LOVE red wine vinegar sprinkled on top of the frittata as well, so that helps too.  This spinach frittata is one of their favourites.  When they were toddlers, I would cut it into small bite-sized pieces so that they could pick the bits up with their hands.



Frozen spinach or 1 large bunch of fresh spinach - 250g (7oz)
Eggs - 6
Parmesan cheese - grated 30 - 40g (1 - 1.4oz)
Milk - 2 Tbsp
Salt - 1 tsp
Pepper - to taste
Olive oil - 4 Tbsp

Thaw frozen spinach or steam the fresh spinach.  Let it cool a little then squeeze as much water as possible out of it.
While waiting for the spinach, whisk the eggs with the cheese, milk and salt and pepper. Add the cooled spinach and mix everything together.  Don't add the spinach while it is hot otherwise the egg will cook around it and make lumpy mess. :)
Heat the oil in a frying-pan on medium heat.  I use a 26cm (10inch) diameter pan. Pour in the frittata mixture. Put a lid on the pan and leave it, without shaking or stirring, to cook for 7-10 minutes until the top is set.
Now comes the tricky part, but take a deep breath and "just do it!" as those shoe people say!  Slide the frittata out of the pan onto the lid or onto a plate.  It needs to be flipped so that the part which is the top at present can brown a little.  My method is to tip the frying-pan upside down and place it on top of the frittata and then turn everything right-way up again.  If you're feeling adventurous, you could try and flip the frittata off the plate into the pan.  Just have plenty of cleaning supplies handy!
Let what is now the bottom of the frittata brown for 2 - 3 minutes, then slide onto a plate.
It can be eaten hot or cold and keeps well in the fridge for a few days.
Instead of spinach you can use any vegetable, or combination of vegetables you like.  They need to be chopped into small pieces, or sliced (e.g. zucchini). and cooked first.

Find more frittata making hints here:

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Exactly +Sharon Lam !  It means you can have a big dessert afterwards! LOL!! Thank you!
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Paul Binns

Our Cookbook  - 
Blackened Tuna with Tomato Relish

I bought these great tuna steaks at my local market and really wanted to make a blackened fish dish and top it with  a fresh tomato and basil type of relish . Blackening seasoning is easy to make. It just takes a few almost equal part ingredients to make a delicious seasoning. If you do not have all these in your spice rack, you can simply buy a good one at your local store. I had some fresh cherry tomatoes, both orange and red, and of course still have plenty of fresh basil. Grill the fish on both sides, broil quickly, and then serve with the fresh sautéed tomato basil mixture and viola, a fantastic fish dish. Blackened Tuna.


1-2 tuna steaks
Halved cherry tomatoes
Diced basil
White wine
1 clove garlic
Olive oil
Salt/ Pepper
Blackening seasoning:

2  tbs paprika
2 tbs cayenne pepper
1 tbs onion powder
1 tbs garlic powder
1 tbs black pepper
1 tsp oregano
1 tsp thyme
1 tsp chili powder
1tsp seasoning salt
(Makes enough for this recipe with just a little left over)

1. Take your fresh tuna steaks and pat them dry.
2. Mix all blackening ingredients together. Sprinkle some blackening seasoning on both sides of the tuna steaks.

3. In a large sauté pan or on a grill brown the steaks on both sides for about 1 minute each side.
4. Remove and set steaks in broiler just to cook for about 3 minutes. (I like my tuna steaks rare).

5. In same sauté pan, toss in the tomatoes, chopped basil, garlic, and some white wine. Sauté until just warmed through.
6. Serve steaks with a spoon full of the tomato basil on top.


     This was a surprisingly fresh, healthy, and delicious seafood dish. I loved it. I gave some to my friend and they loved it.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2


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Tom-Anita Morgan

Our Cookbook  - 
DIY HONEY LEMON CHICKEN...                                                        
We're always looking for delicious new ways to cook up some organic free range chicken so we're thinking, what could be a better flavor than honey and lemon. So we pounded a large chicken breast, cut it into 4 pieces and marinated it for awhile then cooked it up.
It turned out really tasty and super quick! We added some broccoli as a side dish because it gives us an excuse to eat mayo sprinkled with some cayenne pepper. Dinner was ready in 20 minutes total time. Amazing, huh! Here's how we put it all together.

SERVES:                2
PREP TIME:          10 minutes plus 1 hour                                               marinating time
COOK TIME:         10 minutes

1 large chicken breast, pounded to 1/4" thickness
For the marinade:
1/4 cup honey
1/4 cup lemon juice
zest from 1 lemon
1 tablespoon chives, chopped small
1/8 teaspoon fresh ground black pepper 
Pinch of salt
2 teaspoons olive oil
For the coating on the chicken:
Granulated garlic
Fresh ground black pepper

1. Combine honey, lemon juice and zest, chives, salt and pepper in a small bowl. (You may have to warm the honey to be able to mix it.)
2. Pound the chicken breast. On a dinner plate, sprinkle some flour and mix with granulated garlic and pepper. Dredge the pounded chicken in this mixture.
3. Put chicken in a shallow baking dish and pour the marinade over the chicken. Place in the refrigerator for at least one hour.
4. When ready to cook, place the baking dish with the chicken in the oven under the broiler. Broil for 5 minutes, brush with the pan drippings, turn the chicken and broil another 5 minutes.

Place 2 pieces of chicken on a warm plate and spoon extra sauce over it. Serve with your favorite vegetable, rice or pasta.

Bon Appetit,
Tom and Anita

#chicken   #dinner   #easy   #American   #lemon  
Tom-Anita Morgan's profile photoRebecca Jones's profile photoMargaret Goodrich's profile photoEvelyn Santiago's profile photo
Thank you again +Simples Recipes +Joy Stewart +Fra Salva This was so light and tasty!
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Passione Light

Our Cookbook  - 
I miss summer. So here a perfect recipe to remind mediterranean flavours, food and smell.
Round peppers stuffed with mackerel and potatoes. A light way.

Peppers stuffed with mackerel and potatoes. Light
The round and crushed pepper is a variety that has always passionate.
They arrive at the end of the season and they are very good and meaty.
Here you are stuffed with potatoes and mackerel. A very simple recipe. 
It does not get ready in a moment ... but it's worth it.
2 peppers / 1 portion
200g fresh mackerel
2 peppers
potatoes 150g
salt and pepper
spices to taste
I used fresh mackerel that I boiled with bay leaves, salt and juniper. Wishing you could also use canned mackerel, without oil. Certainly the taste and the quality of the dish are not the same, but you can do if you want to speed. Boil the potatoes well.
When everything is ready it clean mackerel - is a bit boring because thorny - add the potatoes and spices to taste. With a fork, crush up to create a compound fairly homogenous but still rustic.
Fill  thoroughly and put in the oven at 180 degrees for half an hour, the time to cook the pepper.
Once you baked you can eat hot but are also very good, perhaps better, a few hours later, allowed to stand out of the fridge.
Red as our peppers
Simply Red - "Holding Back the Years"
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that is nasty.
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Tom-Anita Morgan

Our Cookbook  - 
DUCK BURRACOS with FIG SALSA... Here we are again, after having cooked a fabulous rotisserie duck, we're faced with another leftover. Punish us, right! We couldn't resist making this duck burraco...that's a combination of a burrito and taco...LOL! We put a fig salsa on top because we're still enthralled with figs this season. This was an awesome meal! It was full of wonderful deliciousness! Here's how we put it all together.

SERVES:             2
PREP TIME:        20 minutes
COOK TIME:       10 minutes

1/3 pound L(eft)O(ver) duck
1 green jalapeno, chopped
2 red jalapenos, chopped
1/2 red onion, chopped
1/2 teaspoon cumin
Pinch of red pepper flakes
Pinch of salt
Fresh ground black pepper
1 tablespoon duck fat
Shredded cheddar cheese
1/2 can pinto beans
Shredded cabbage to cover bottom of tortilla
2 tortillas 
1 avocado

Fig Salsa:
5 medium sized figs, chopped
1 red jalapeno
2 tablespoons cilantro
juice of 1 lime
Pinch of salt
2 tablespoons red onion, chopped

1. Saute the jalapeno, red onion, cumin, red pepper flakes, salt and pepper in duck fat until veggies are softened. Add the cut up duck and half a can of pinto beans to warm up. Cut the cabbage and shred the cheese (or you can buy it already shredded).
2. Meanwhile, make the fig salsa by cutting up the figs, jalapeno, onion and cilantro. Add the lime and salt. Set aside.
(If you have time it's always good to make the salsa a few hours beforehand for the flavors to meld together.)
3. Warm the tortillas either in the warming oven wrapped in foil or over a gas burner or in a non stick pan. After the tortillas are warm spread a layer of cabbage in the middle then add the duck mixture and sprinkle with cheddar cheese. Fold the tortilla (I secure with a toothpick) then add the fig salsa and some avocado slices on top of the tortilla.

As you can see from the pic, I like to fold the tortilla in thirds, secure with a toothpick then place the salsa and avocado on top. You can choose to fold the tortilla in half as well.

Bon Appetit, 
Tom and Anita

#duck   #burrito   #taco   #Mexican   #texmex   #fig   #dinner   #lunch   #figsalsa  
Inga Betances's profile photoLlenn CustardGirl Kohlman's profile photoJavus Bonmon's profile photoeric messmer's profile photo
Thank you all +Lisa Watson (love to have you over for dinner!) +Indrani Sen +Joy Stewart (fun story!) +Simples Recipes +Fra Salva We're ready to cook up another duck, this was so wonderful!
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Our Cookbook  - 
 I decided to make Southwestern Pumpkin Soup for two very simple reasons. One, because I love, love, love pumpkin. Like a lot. Including pumpkin soup.  I wait the whole year for Fall to roll around so I can get some pumpkin. One year I even thought I’d be smart and buy a bunch of pumpkin while it was around and then I could have it all year. Guess what, it didn’t work. All that happened is that I  thought “Yay, I have a huge supply of pumpkin and now I can eat all I want”. Then I did. Then I ran out really fast. Don’t get the wrong idea, I know I’m making it sound like I bought like 20 cases of canned pumpkin, but it was more like eight cans. I thought that seemed like plenty, easily one pumpkin thing a month. But, like I said, it didn’t work out the way I had planned. That’s OK anyway, I’ve kind of since figured out that the anticipation is half of the fun. Who was it that said “Hunger is the best sauce”? Cervantes maybe? Anyway, that’s the first reason for the pumpkin soup. And the second reason explains why it’s “southwest” pumpkin soup. Simple really, I live in the Southwest. I found the inspiration  for the “southwest” part of the pumpkin soup in my beautiful surroundings. 

1/2 teaspoon olive oil
3 strips bacon (apple-wood smoked preferred)
1/2 large shallot, minced
3 cups chicken stock (you can also use canned broth)
1 (15 ounce) can pumpkin puree
1 cup heavy whipping cream
1/2 teaspoon chili flakes
1 teaspoon cumin
1/2 teaspoon coriander 
1 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon Kosher Salt
1/4 teaspoon black pepper
3 tablespoons brown sugar (dark is better)
garnish options
creme fraiche (or plain yogurt or sour cream)
cheddar cheese 

1. Slice the bacon into small pieces. Saute it until it’s almost done the way you like it, then add the shallot. I like the bacon to be crispy for this, but I know some people don’t like crispy bacon, so, to each his own. If you like your bacon super crispy, cook it a little longer before you add the shallot so you don’t burn your shallot. Make sure your shallot gets at least a minute or two in the pan though. If it’s getting too dark too quick, turn the heat down or off.
2. When the bacon and shallot are done, remove them from the pan and put them to the side. They will be garnish later. Pour the grease out of the pan, but don’t worry about the tiny bit that’s left behind. This is a good and yummy thing and it’s going to add flavor. Return the pan to the heat.
3. Add about 1/4 cup of the chicken stock  into the saute pan. Scrape up all of the brown goodness that the bacon left behind. Pour this liquid into a small bowl and place it in the freezer to cool. The idea here is that we are going to kind of “extract” the bacon flavor without putting the grease into our final product. So when you put the small bowl of the 1/4 cup of chicken stock with the fond (that’s the brown goodness) into the freezer to cool, the bacon grease will separate and be easy to remove when we’re ready for it. Just as a note here, you can skip this step entirely and just move on to the next step. However, you will be missing out on a beautiful smoky background flavor in your soup. It really adds a nice richness. 
4. In a separate pot, bring the rest of your chicken stock to a simmer.  Reduce the heat to medium.
5. Whisk in the can of pumpkin.
6. Whisk in the chili flakes, cumin, coriander, chili powder, nutmeg, black pepper and the brown sugar.
7. Allow the soup to simmer for 15 – 20 minutes.
8. Remove the soup from the heat. Whisk as you add in the heavy whipping cream. Do not do this if your soup was above a very light simmer. It can make your soup “break”. That means it will separate and curdle and it won’t be pretty. Also, once you add the cream, do not take it above a light simmer. If your soup was boiling or simmering like crazy, just let it cool for a few minutes. Ideally, it will be under 190°F. But, like I said, as long as it was only simmering, don’t worry about it, just take it off the stove and add your cream. This really isn’t as difficult as I think I may be making it sound, I just want you to understand what happened if your soup should curdle so you know what to correct for next time. 
9. Check on your small bowl of chicken stock and bacon goodness from earlier. Remove as much grease as you can and add it into the soup.
10.If necessary, return the pot to the stove and place the heat on low to bring the soup up to serving temperature. This generally won’t be needed, but just in case :). Remember, don’t take the soup above a simmer at this point because it may “break”.
11. Taste the soup and decide if it needs some more salt or pepper but keep in mind that you’ll be garnishing with the bacon and that will add more salt flavor.
12.Place your soup into the serving bowls with a spoon of the bacon and shallot from earlier then add any of the extra garnishes that you choose.
Wow, this is a long post :).
Tom-Anita Morgan's profile photoLisa Watson's profile photoVatican Rome Suites's profile photoRitu Bora's profile photo
We totally understand that! +bestbitesforever We binged on figs! I bought a huge can of pumpkin puree and haven't made anything yet. Cookies are calling to me, though and pancakes too!
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Indrani Sen

Our Cookbook  - 
Double crust stuffed  pizza with jalapeno sauce
This is an amazing pizza with a top and bottom crust stuffed with minced chicken and cheese in the middle.The sauce is made from roasted green jalapenos which are not too hot but you will get an aroma and flavor of spicy green chilies though it is not so spicy.I had added garlic mince into the crust too.So it does have exclusive flavor of garlic as well. This was rich in flavor and texture  ..


1.3 cups of refined flour
2.Dry yeast dissolved in warm sugar water till it is not frothy(2 tbsp dry yeast)
3.Salt to taste
4.Garlic (5 to 6 crushed and minced) or dry garlic powder(2 tbsp)
5.Olive oil (2 to 3 tbsp)

1.Combine all together and make a soft tight dough.
2.Leave for 1 hour till the dough does not rise.
Jalapeno sauce

1.7 to 8 jalapenos medium hot
2.Vinegar (1 tbsp)
3.Olive oil(1 tbsp)
4.Salt to taste

1.Roast the green jalapenos in the oven for 15 to 20 minutes at 150 degrees
2.Peel of the skin and make a paste with salt.
3.Add a tsp of vinegar and olive oil.

1.Minced chicken (150 gms)
2.Ginger garlic paste(1 tbsp)
3.Jalapeno sauce (5 to 6 tbsp)
4.Chopped green chilies (2)
5.Chopped tomato(1)
6.Green ,yellow and red bell pepper(chopped finely 1 cup)
7.Mozzarella and cheddar (50:50 proportion)

1.Add 2 tbsp of oil in the pan.
2.Add ginger garlic paste
3.Add the chicken and fry.
4.Add the jalapeno sauce.
5.Add the tomato ,peppers and green chilies
6.Fry till they all the flavors blend together.
7.The filling is dry when the water in the filling dries up and the mixture starts leaving the sides of the pan.
preparing the pizza (All together)

1.Preheat the oven to 200 degrees.
2.Roll out one part of the dough into a disk of medium thickness.
3.Prick with fork.
4.Add the filling.
5.Cover with grated cheese
6.Roll another part of the dough into a little smaller disk.
7.Cover the filling with this disk.
8.Seal the edges properly and bake for 15 minutes at 170 degrees celcius.I used cast iron baking pan.
9.Flip the pizza and bake for another 15 minutes.


1.Jalapeno sauce (2 to 3 tbsp)
2.Dried oregano (1 tbsp)
3.Onions (1/2 cup chopped finely)
4.Green chilies or jalapenos finely sliced.
5.Chilly flakes (2 tbsp)

1.Spread the remaining jalapeno sauce on the top of the pizza.
2.Add chopped green chilies,finely chopped onions .
3.Sprinkle dried oregano and chilly flakes.
4.Top with grated mozzarella.
5.Spread some butter on the baking pan.
6.Keep the pizza on the pan and bake at 170 degrees for another 10 minutes till the cheese does not turn bubbly and the onions get cooked.

#pizzalove   #homemadecrust   #chiicken   #jalapenosauce  
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big green peppers..if possible  wll upload the pic +Joy Stewart 
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Joy Stewart

Our Cookbook  - 
Vegetable Egg Foo Yung - Foodies Plus Kid-Friendly Event

The dish I'm posting about is one of the most versatile recipes and is enjoyed by many cultures. The name for the Chinese version-- the only version known widely in America-- is derived from Cantonese and named for a mainland Chinese dish popularized in Shanghai. In America it typically includes the usual canned ingredients, such as sliced bamboo shoots, water chestnuts, and what are here called straw mushrooms; in the traditional Chinese version it is more often made with fresh vegetables. In either case the vegetables and--if desired--meat are embedded in a fluffy egg omelette which is fried in oil. I'm exceptionally curious, so I'll put the question to my international friends: is the local version served topped with brown gravy in your country, as it is here?
Why am I cooking this up for the Joyous Kitchen? Several reasons, actually. For one, it is near and dear to my heart, having been the first dish I ever learned how to make on my own after leaving home to go to college. Another reason is to hopefully win some converts; despite its appearance on just about every Chinese food menu, I think the majority of Americans have yet to try it which is a shame. Not only is it practically endlessly customizable but the rich brown gravy is delicious and soul-satisfying. The main reason for including it here is that it fits in perfectly with the event I'm hosting at Foodies+ on Google+: a baby food and kid friendly recipe event during the month of October. Not only can this simple recipe be tailored to appeal to the pickiest of palates, it is also a fun and easy thing for the kids to help prepare, with lots of mixing to be done.
 I am keeping my version of the dish simple and vegetarian to appeal to the picky eaters and the children going through vegetarian faze. Some variations I suggest are: chopped roast pork with the strained, diluted roasting juices forming the base of the brown gravy, or sauteed shrimps with the vegetable stock version of the gravy I have laid out here.

Egg Foo Yung 

Serves 2 adults and one child of small appetite.

5 eggs 
1/3 cup bean sprouts 
1/2 medium yellow onion, julienned 
2 small carrots, washed and diced 
2 ounces green cabbage, shredded 
1 small can sliced water chestnuts, drained 
1/4 cup shelled raw peas 
soy sauce, to taste 
Pepper to taste 
Oil, for cooking ( up to 3 tablespoons)
1 garlic clove, minced 
1/2 teaspoon toasted sesame oil 
1/2 inch piece of ginger peeled and grated 
1 cup low-sodium vegetable stock*
3 teaspoons cornstarch 
2 teaspoons soy sauce 
Pepper, to taste 
 1. Parboil peas and carrots for 2 or so minutes. Remove from heat, drain and set aside.
 2. Beat eggs in a bowl until fluffy and filled with air. Have the kiddo help with this step.
 3. In 1 ½ Tablespoons oil, saute onions for 3 minutes or until starting to be translucent. Add cabbage, peas and carrots and saute for another 2 to 3 minutes. As each vegetable is added, also add a small dash of soy sauce.
 4. Add bean sprouts and water chestnuts and a dash of soy sauce and then heap veggies into a pile in the center of the pan.
 5. Turn the heat up slightly and pour eggs over the vegetable mixture, starting in the center and working your way out.** Try to saturate vegetables with egg mixture so it does not spread beyond veggies and thin out. You can have a child help with this step, as well. Add remaining oil in the space around your pile of vegetables
6. Cook egg mixture without flipping until it is golden brown, about 5 minutes. Flip (you may need to very carefully turn it out onto a plate to flip it successfully--there will be an excess of hot oil surrounding the omelette) and cook for another 5 minutes, or until both sides are golden brown.
7. Set egg and vegetable Patty aside. Cover to keep warm. In a small saucepan over medium heat add 1/2 Tablespoon cooking oil, 2 teaspoons soy sauce, garlic, ginger and pepper to taste and the sesame oil. Cook for 2 or so minutes, stirring frequently, until you begin to smell the flavors. Add all but 3 teaspoons of the vegetable stock and bring to a simmer.
8. In a small dish whisk together remaining cold vegetable stock and cornstarch to form a slurry. Your little helper can also assist with this.
9. Add slurry to saucepan, whisking constantly, and reduce heat to low. Allow gravy to thicken slightly, about 3 to 5 minutes. Serve egg and vegetable patty, topped with gravy, or with the gravy along the side.

* or stock of choice

**for aesthetic reasons many chefs prefer to divide the veggies and egg batter into two equal portions to form two separate egg/veggie patties. This step is optional, but it does have its advantages in that two omelettes are less unwieldy than one.

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#joyouskitchenblog   #nomadkitchencounter  #raisingfoodies   #babyfood   #kidfriendly  
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Who doesn't love egg foo yung, an omelette by any other name?! A winning recipe, +Joy Stewart!
+Indrani Sen do you not find this in Chinese restaurants in India?
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Lisa Watson

Our Cookbook  - 
Italian Minestrina For Foodies+ Kid-Friendly Month

Many babies all over Italy eat vegetable broth as one of their first meals. As they get older, the broth can become a meat broth and tiny pasta shapes are added to the mix. When my eldest was 12 months old, we went to stay in Lucca with the parents of a friend. Our friend's mother made my son this broth and from that moment on, I started cooking it up often too.  My boys loved it when they were small, and they still do now, even though the eldest is bordering on teenager-hood!  You've probably heard of Mine*strone* soup, which has large pieces of pasta in it,. This broth/pasta mixture is called mine*strina* because of the small pasta used. "ina" it is the diminutive of "one" (said, owe-ny).



Carrots - 6 medium-sized
Onion - 1
Leeks - 2
Turnips - 2
Celery stalk - 1
Meat - 1 kg (2.2lbs) beef with bone in, or the bones of 1 left-over chicken


Peel the carrots, then chop all the vegetables into large chunks.
Put in large pot or pressure cooker.  I use a 7 litre pressure cooker, which gets the job done in half the time!.
Add water to just cover the meat of your choice and the prepared vegetables.  In this case I added 2L (8 cups) of water.
If you are using a pressure cooker, close the lid and when it starts to whistle, let it boil for 1 1/2 hours.  For a normal pot, put the lid on and simmer gently for 3 hours.  Check the water level every now and then and add more water if it gets low.
When the broth is done you can remove the vegetables and meat, then pour it into plastic containers.  Leave in the fridge overnight and skim off the fat before you use it.  My Italian in-laws love to eat the vegetables in a cold salad with salt, red-wine vinegar and olive oil sprinkled over the top.

To make the minestrina:

Boil 500ml (2 cups) of broth.  When it is boiling, throw in 90 - 100g (3.5oz) of tiny pasta, such as alphabet pasta or tiny stars.  Follow the packet instructions for cooking times.  If the pasta absorbs too much of the broth add a little more broth during the cooking time. Pour it into the bowl and grate parmasean cheese over the top if desired, then watch those kids get suckered in to eating something that's good for them (insert evil genius laugh here!).

The broth is great to make risotto with or as a base for any kind of soup.

You can find out more here:

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I'd enjoy it too, I'm sure! More like a cross between a stew and broth, isn't it?
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Tom-Anita Morgan

Our Cookbook  - 
DIY NAAN with FRESH GROUND BLACK PEPPER...We were introduced to naan while we were visiting Cambria on the central California coast this spring. When we were in the deli department of the local grocery store, we noticed naan and were curious about it. So we bought a package. One bite and we realized how delicious it was. 

We were hooked from then on. So when we returned home, we were bound and determined to make it. First we tried a recipe that had no yeast. Although it was good, it was very dense and heavy. So, next we made it with yeast. Huge difference! We were really pleased with the results. It was light and puffy and tasted very similar to the naan we had purchased. 

We like to lightly toast it to give it a bit of a crunch. Either way, toasted or not, this is a great recipe. We're adding a bit in the way of technique to help you make it and also omitted the butter, but the original recipe was from

We even made individual pizzas with it that were delicious. You can see more pics and instructions on our blog at

SERVINGS:                  9 pieces
PREP TIME:               30 minutes
COOK TIME:              10 minutes  

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
1/2 teaspoon baking soda
pinch of sugar
4 1/2 cups flour
Fresh ground black pepper

1. In a large bowl, dissolve the yeast in barely warm to the touch water. Stir with a wooden spoon and add a pinch of white sugar. Let stand about 10 minutes until frothy. 
2. In a small bowl, beat the egg and add sugar, milk, salt baking soda. Mix with a wire whisk. Add this mixture to the yeast then add the flour. Mix with your hands or a wooden spoon. TIP: Before mixing the flour mixture rub olive oil on your hands to keep the flour from sticking.
3. Knead the dough for 8-10 minutes on a lightly floured surface. Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down dough, and knead in the pepper. Pinch off handfuls of dough about the size of a baseball and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
5. Take a dough ball, on at a time, and roll out the dough with your hands and/or a rolling pin until it's about 1/8" thickness.
Meanwhile, heat a non-stick pan and when hot, add some olive oil spray. When pan is hot, add the dough and cook about 2-3 minutes per side until each side is a light brown. It will brown in some places but not in others as it is lumpy. Remove from heat and set aside to cool on a plate.

Bon Appetit,
Tom and Anita

#bread   #Indian   #naan   #pizzacrust   #snack  
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Thank you  +Indrani Sen I made it the first time without yeast but the yeast tastes better.
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Tom-Anita Morgan

Our Cookbook  - 
DIY PLAIN Ol' COWBOY CHILI Con CARNE...Good ol' chili con carne for old times sake...who doesn't love it! We've made all kinds of chili and just decided to go back to the old days and make this classic in our new slow cooker. We bought a pound of chili beans at our local co-op, soaked 'em overnight and cooked the chili all day. was sure delicious! We made up a batch of yummy corn bread to go with the chili and had ourselves a wonderful dinner.
Here' s how:  

SERVES:                6
PREP TIME:         20 minutes
COOK TIME:          8 hours, 15 minutes

1 pound red chili beans, rehydrated overnight
1 pound grass fed organic beef, chunked
1 large red onion, chopped large
4 large garlic cloves, sliced thin
28 ounce can whole tomatoes, hand squashed with juices
2 jalapenos, seeded and chopped small
1/2 pound tomatillos, cut in eighths 
1 tablespoon tomato paste
2-3 tablespoons peanut oil
For the spice mixture:
1 1/2 tablespoons chili powder
2 1/2 teaspoons smoky paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon hickory smoked salt
2 pinches red pepper flakes
sea or kosher salt to taste
fresh ground black pepper
1 tablespoon apple cider vinegar
sour cream or cheddar cheese for garnish

1. Soak the beans overnight with enough water to cover after they have swelled up.
2. Drain the beans and reserve the liquid for the chili, if needed. We didn't need any.
3. Pour the oil into the slow cooker (ours is an All Clad that allows you to brown the meat in it. If your slow cooker can't brown the meat, brown it separately.) Brown the ground beef, braking up chunks with a spatula and crumble it to bite size pieces as you're cooking.
4. When meat is browned add the onions, tomatillos and jalapeno and saute another 5 minutes, scraping the browned bits off the bottom. Add the garlic and cook another 3 minutes. Remove pot from burner and place in the slow cooker and turn it on low.
5. Squeeze the tomatoes into large pieces and add the liquid as well to the pot. Add the remaining ingredients, cover and simmer for 8 hours. Check the beans after 6 - 7 hours and if they are not soft, turn the slow cooker on high and finish the last hour or so of cooking on  high heat. (We had to do this.)

Serve in warm bowls and garnish with sour cream or cheddar cheese. Serve with corn muffins if possible; the taste complement is just right and the side is authentic for Plain Ol' Cowboy Chili.

Bon appetit,
Tom and Anita

#chili   #chiliconcarne   #dinner   #comfortfood  
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Glad to inspire +Lisa Watson Let us know how it turns out!
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Thanks dear +Joy Stewart for hosting this wonderful event and also for tagging me. My little one is a very picky eater and gets tired of a dish very easily. So I have to constantly keep innovating my dishes in terms of colour, flavours, plating etc. She loves pasta but again the sauce has to be different very frequently or else she will crimp her nose and look away from her plate and no amount of coaxing or stern looks from me will make her eat. So I have tried with a myriad variety of Pasta sauce the latest being the beetroot sauce.

I made for her Finger Millet Spaghetti in Creamy Vegan Beetroot Sauce ~ A simple, hearty, healthy, different and most importantly delightfully good dish. This pasta dish, has a yummy, Vegan, sauce, which is cream, cheese, refined flour free and I can vouch for this, that once you lay it on your table your little one will automatically be drawn to it because of its lovely colour and also ask you for more and more servings because of its delicious taste. I have used Finger Millet / Ragi Spaghetti, but you can use any Spaghetti of your choice.


TIME ~ 20 MINUTES PREPARATION + 40 MINUTES COOKING ( Will be reduced depending on how you cook the beetroot)

1) 250 Gms Spaghetti ( I used Organic Finger millet/Ragi Spaghetti)
2) 3~4 Baby Corn Chopped
3) 1 Tsp of Oil to use while cooking the Sphagetti
4) Fresh or Dried Oregano to garnish
5) Freshly ground Black Pepper to season
6) Red Chilli flakes (optional)


1) 1 Large Beetroot, weighing approximately 250 Gms
2) 10~15 raw Almonds blanched and skinned
3) 200 Ml of freshly squeezed or canned coconut milk
4) 2 Tsp of corn flour
5) 1 Tbsp of finely chopped garlic
6) 2 Tbsp of finely chopped red/white onion
7) 10~12 Button mushrooms
8) 3~4 Sprigs of fresh thyme (you can use Italian dried herbs or dried thyme too)
9) 3~4 Sprigs of fresh oregano ( can use dried oregano)
10) 1 Tsp of Oil
11) 1 Tsp of freshly ground pepper
12) Salt to taste


1) Wash the beetroot and chop off its ends. Brush oil throughout . Grill the beetroot either directly over a flame or over a grill. It takes at least 1/2 an hour to cook as a whole. Remove the skin, wash and chop roughly.
TIP: It takes more time to cook as a whole, so skin and slice it into round thick slices, brush both the sides with oil and grill. Within 15 minutes it will be done.
TIP : You can roast the beetroot in an oven by heating the oven to 200 Degree C. Skin the beetroot, slice roughly, sprinkle 1/2 Tsp of oil and roast the beetroot for 15~20 minutes till it is completely cooked.
TIP : If you want it quick, just chop and boil the beetroot.

2) In a food processor / grinder grind the cooked beetroot along with raw blanched, skinned almonds to a silky smooth paste.
TIP : Add water a teaspoon at a time if required

3) Fill a pan with water, add 1 Tsp of oil. Let the water boil. Cook the spaghetti Al dente. Strain the water and run cold water through the spaghetti and keep aside ready to use.

4) Finely chop garlic, onions and slice mushrooms thinly. In a pan heat oil and add garlic. Let the oil be infused with the garlic then add onions and sauté till they sweat. Next add in the mushrooms, followed by corn flour and cook for at least 2 ~ 3 minutes. Season with salt.

5) Next add in the beetroot almond paste and mix well. Season with pepper and more salt if required. Mix and cook for a couple of minutes. Next pour in the coconut milk and mix well. Depending on the consistency of the sauce you want add more coconut milk or water. Add in the fresh thyme and oregano and bring to a boil. Simmer if you want a more thicker sauce.

It's a good idea to serve the sauce separately along with the spaghetti and herbs and seasoning. If you want to mix the sauce with the spaghetti, do so only when you are ready to eat. This sauce can be stored in the refrigerator for a week.

I have served my RAGI spaghetti pasta in creamy beetroot sauce with a spiced and herbed grilled chicken. You can use the same spice and herbs and grill tofu and serve along with the dish for a vegan option.

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+PIYALI SEKHAR MUTHA /My Tryst With Food And Travel ok, I thought I I'd seen meat dishes made by you before. 
We're off to Spain, not too far away from Alicante.
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Stephanie Manley

Our Cookbook  - 
Cheddar's Santa Fe Dip 

This is a great dip that is easy to make.   

The Cheddars Santa Fe Spinach Dip is a delicious savory dip you can make ahead, and serve later. Serve this with sour cream, salsa, and warmed tortilla chips.


10 ounces frozen spinach, thawed and drained
1//2 cup finely diced white onion
1 (8-ounce) package of cream cheese
1/2 cup shredded white Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 teaspoons minced garlic
2 teaspoons finely minced jalapeno pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream
1/2 cup salsa
corn tortilla chips

Preheat the oven to 350 degrees. In a medium bowl, combine the spinach, onions, cream cheese, Cheddar cheese, Monterey Jack cheese, mozzarella cheese, garlic, jalapeno pepper, and seasoned salt. Stir until well blended. Spread into a 1-quart casserole dish and bake for approximately 30 minutes or until the top is nice and bubbly. Serve with sour cream, salsa, and warmed tortilla chips.


#recipe #appetizer
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Tom-Anita Morgan

Our Cookbook  - 
PUMPKIN BUNS...Since it's pumpkin season we couldn't resist reposting this delicious recipe from last pumpkin season. It was 
another cooking project that Simon (our 10 year grandson) and I made. These were mouthwateringly delicious! This recipe was derived from Rachel Hollis on Google+. We changed it up a bit. They taste as good as they look. Enjoy them for breakfast or dessert. We did both. 

Makes:                 16 buns
Prep Time:          25 minutes
Cooking Time:    30 minutes

2 cans Pillsbury pizza dough
1 1/4 C canned pumpkin puree
1 T pumpkin pie spice
1/2 C brown sugar
1/4 t nutmeg or cloves
1 stick unsalted butter, melted
3/4 C brown sugar

1. Preheat oven to 350 degrees F.
2. In a small bowl combine melted butter and brown sugar then stir until well mixed. Spread the mixture on the bottom of a 9 x 13 baking pan. Set aside.
3. In a medium sized bowl, whisk together the pumpkin puree, pumpkin pie spice and brown sugar. Unwrap one can of the pizza dough. Using a rolling pin, roll out into a large rectangle. Spread using half of the pumpkin filling.
4. Roll tightly into a log and cut into 8 even rolls.  Repeat with the next dough and pumpkin filling.
5. Place the rolls directly on top of the butter and brown sugar mixture. Space them on the baking pan to allow enough room for the dough to expand during the baking process. Sprinkle with more pumpkin pie spice. Baste with the juices after 20 minutes.
6. Bake for 25 to 30 minutes or until golden brown. Remove from the oven invert the pan onto a separate baking pan or remove individually onto a platter. Cool slightly before serving.

Bon Appetit,
Anita and Tom
#pumpkin   #rolls   #pumpkinbuns   #sweetrolls   #snack   #stickybuns  
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Lisa Watson

Our Cookbook  - 
Tartiflette From The French Alps

Just say the word “Tartiflette” aloud a minute (unless you’re in the office and should be working): before you even know what’s in it, the name of this dish sounds very enticing!  I’m waiting for some parents to decide to call their new-born girl “Tartiflette” very soon!

Tartiflette is, in fact, a dish from the alps in Europe made of a luscious mixture of fried poatoes, lardon (smoked bacon), onions and melted Reblochon cheese. I wrote about Reblochon cheese a couple of days ago here.  I'll put the link at the bottom of this post so you can find out all about it.



Potatoes - 1 kg (2.2 lbs)
Onions - 1
Smoked bacon - 100g (3.5 oz)
Reblochon Cheese - 250g (8.8 oz)
Creme fraiche (or cream) - 2 - 4 Tbsp


Peel the potaotes. Wash them and dry them with a teatowel.  Cut them into small cubes.

Heat 4 Tbsp olive oil and 1 Tbsp butter in a large frying pan.
Cook the potatoes for 5 minutes on a medium-high heat, stirring often.

Cut the onions into small pieces. Add them to the potaotes. Cook, while stirring often, for another 5 minutes.

Cut the bacon into short strips and add to the mixture.
Cook for a futher 5 minutes.

Take off the heat. Stir in the creme fraiche.

Butter an ovenproof dish and rub the sides with a whole clove of garlic.

Cut the cheese into slices.

Put a layer of the potato mixture into the ovenproof dish, then layer with half the cheese.

Cover with the rest of the potato, and then top with slices of cheese.

Cook at 200°C (400°F) for 15 -20 minutes until the cheese is bubbling and golden.

Find out more about Tartiflette here:

and Reblochon cheese here:

#frenchrecipes   #France  
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Tom-Anita Morgan

Our Cookbook  - 
DIY PEACH and RASPBERRY DUTCH BABY...One of Tom's favorite desserts is the "Dutch Baby" which is similar to a pie or cobbler. We've made it with so many different fruits and it's always fabulous. It's easy to make and so fun to watch it puff up and then deflate. Sometimes the shapes are somewhat comical. Anyway, here we are at the end of peach season and we couldn't resist creating another Dutch Baby using the fabulous peaches we've been buying at the local farmer's market. We haven't changed the basic ingredients as it always turns out so well. The only thing we change is the fruit that we use. So here 'tis...

Serves: 4-6 
Prep Time: 30 minutes 
Cook Time: 20 minutes 

1 lb. peaches
1/2 lb. apricots
1/2 lb. fresh strawberries
1/2 lb. fresh blueberries
1/2 C maple syrup
3 t unsalted butter
1/2 C all purpose flour
1/2 C milk
1 pinch salt
2 eggs
3 T sugar
1/2 t vanilla extract
Powdered sugar or sour cream as garnish if desired

1. Preheat oven to 425 degrees F
2. Pit and slice the peaches and apricots. Put in a 10" shallow baking dish and add the maple syrup and toss to coat.
3. Combine the flour, milk, eggs, sugar, vanilla and salt in a mixing bowl and whisk together until smooth.
4. Melt butter in a 10" pie plate in the oven. Remove the plate when butter is melted and add the flour mixture while the butter is still hot. Put the pie plate and the baking dish holding the fruit mixture in the oven and bake for 20 minutes. Remove the fruit when it is bubbling (18-20 minutes). The flour mixture will puff up and become distorted. When it turns light brown, remove it from the oven. Place on a trivet to cool. It will start deflating immediately.
5. Add the berries to the fruit mixture and stir.
6. When the flour mixture has cooled, put the fruit on top of it.

Cut into 4-6 pieces and serve serve warm with a dollop of sour cream or sprinkled with powdered sugar.

You may substitute almost any fruits that are in season but it may take a little experimentation to decide which should be baked and which served raw.

Bon appetit,
Tom and Anita
#dessert   #freshfruit   #American   #sweets  
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It is like fruit pizza +Marie Claire Santos and thank you +Sal Wright 
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Marlon Doll

Our Cookbook  - 
Hey guys, I made a delicious tuna and sole Ceviche. It's so fresh and healthy, ton's of nutrition, and it doesn't need to cost all that much. I went to the grocer and asked for the cheapest most fresh fish. 

- 400 grams of fresh fish (semi firm: tuna, sole, sea bass, flounder) 
- Juice of 3 Limes
- 1/2 Cup of Red Onion (Chopped)
- 1/2 Cup of Bell Pepper (Sliced)
- 1/2 Cup of Tomato (Cored and Chopped)
- 1/4 cup of Cilantro
- 1/4 Cup Green Onions
- 1 Avocado (Chopped)
- 1 Chipotle Pepper
- Salt and Pepper to taste

Cut fish into thin even slices or chunks and place in bowl. Squeeze fresh lime juice over the fish and leave in the fridge to marinate for 10 - 20 minutes. 

Place all chopped ingredients in bowl, mix, add salt and pepper, mix and serve.
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Tengo un mejor reseta que esa. 
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