10 cups of Flour
11 teaspoon of baking powder
2 cups of sugar
1kg of Rama
6 eggs
1tbsp of vanilla
3 cups of inkomazi
Source: Sessy Thombeni
Ingredients
3 Cups of flour
2 Table Spoon of Yeast
3 Table Spoon of Sugar
1 and 1/2 Cups of warm water
Salt
Method
Mix dry ingredients then add warm water, If using cups bake for 20 minutes and 1 hour for plastic container. Make sure you put Rama on the cups/container before you put them on the pot.
Source: Zanele Florence Mtsweni
INGREDIENTS
-Green beans
-Tuna
-Robot (G, Y, R peppers)
-Onions
-Black Pepper
-Salt
-Mayonnaise
METHOD
-Boil your green beans half done then drain the water and set aside
-Chop your onions and robot the way you want (I chopped them quaterly*half of a half* and the peppers I cutted them the same size of my onion) and fry them half done with a pinch of salt and a dash of black pepper
-Mix your beans with fried onions & peppers and let them cool
-Add tuna and mayonnaise
Source: Olebogeng Sepeng
Ingredients:
– 200 G Raw Peanut (or 2 Glasses)
– 1 EGG
– 250 ml of skimmed or semi-skimmed liquid milk
– 50 g of ice sugar (not mandatory)
– 300 G Flour (to be increased if necessary)
Preparation (family):
– beat the whole egg, then add the liquid milk
– dim and mix flour + ice sugar
Preparation (economic):
– Mix 1 Bag of Powder Powder (150 g) + 1 Glass of water +Or-1 Egg + a 50 g of powdered sugar
– dim flour
It takes time and patience.
– in a large container with cover, put the peanuts, then sprinkle flour (1 Ladle).
– add the equivalent of a half-Ladle of liquid mixture.
– Cover and shake at full strength.
Don’t hesitate to separate every time the peanuts stick.
Add as much as 1 Ladle of flour and half-Ladle of Liquid. So, let’s not take the steps. Repeat 6 times or more.
Heat your frying oil. To test if it is ready, put 1 Croquette, when it rises and stabilizes on the surface, switch to the frying of the whole. Soft Fire.
Fried tip proposed by the ladies and I tested: to prevent the oil from foam, squeeze in oil half a lemon and a pinch of baking soda. In addition, use less butter in your other recipes.
Share with your sisters and merchants this can help.
Let cool before serving (for it to was more)
Source: Cuisine pour Amateurs avec Nadia
Ingredients
4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits
Method
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
Credit: Just A Pinch
3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese
1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.
by deannaleandra via robin722
Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Credit: Easy Recipes
1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
2 ounces canschopped green chili peppers, drained
1⁄2 cup shredded monterey jack cheese
1⁄2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together butter and sugar.
Beat in eggs one at a time.
Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture; stir until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Credit: Genius Kitchen
Ingredients
1 1/2 lbs beef stew meat, or chuck roast cubed1 1/2 teaspoons lemon pepper1 package dry onion soup mix1 can cream of mushroom soup14 oz can low sodium beef broth2 tablespoons butter3 tablespoons flour
How to make it Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
Credit: Tomato Hero
Ingredients:
1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon corn starch
SEASONING MIX –
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
credit: Joyously Domestic