Creamy Hen Sauce

Get hot extra virgin olive oil in a Dutch oven over a middle heat.
Put in the onions and fruit tea garlic cloves and cook until soft.
Add the beef ground and fry until thoroughly cooked.
Add the pomodoro and spice with spices to taste.
Simmer for a short while.
Dish out the Bolognese over boiled spaghetti and top with grated parmesan.

Homemade crust
Gala apples
Brown sugar
Cinnamon
Whole nutmeg
Fresh lemon juice
Unsalted butter
All-purpose flour
Organic egg
Salt to taste
Caramel sauce

Directions:

Shrimp
Cooking oil
Minced garlic
Lime juice
Ground cumin
Salt
Pepper to taste
Corn or flour tortillas
Shredded cabbage
Avocado spread
Greek yogurt
Cilantro leaves
Salsa

Directions:

Preheat the oven to 190�C.
Roll out the pie crust into a 9-inch pie pan.
Clean the Fuji apples and cut them into thin pieces.
In a large bowl, whisk the sliced apples with granulated sugar, cassia cinnamon, ground nutmeg, and citrus juice.
Introduce the apple mixture into the prepared store-bought crust.
Dot melted butter over the apple filling.
Enclose the pie with another second crust, crimp the edges to close them.
Make a few slits on the top crust to allow steam to escape.
Put in oven for until the crust is golden and filling is bubbly.
Take out the pie from the oven and set aside for at least several hours.
Serve the sweet pie with whipped cream if desired.

Drain the seitan and cut into small pieces.
Heat the olive oil in a stir-fry pan over a hot setting.
Insert the vegan protein and fry until done on all sides. Take out and set aside.
In the same skillet, combine a bit more sunflower oil if needed.
Insert the red onions and stir-fry until lightly browned.
Insert the minced garlic and fresh ginger and soften for about 1 minute.
Insert the capsicum, asparagus, and carrot slices to the wok and fry for about 5-7 minutes.
Put back the tempeh to the wok.
Add the teriyaki sauce and toasted sesame oil into the wok and toss well to cover the ingredients.
Season with kosher salt and freshly ground pepper as needed.
For extra crunch, include the peanuts and wok for another 2 minutes.
Dish out the stir-fry hot over noodles or soba noodles.
If you adored this article and you simply would like to collect more info regarding High-Protein Drink nicely visit our own page. Sprinkle with fresh cilantro if desired.

Debeard the prawns and absorb moisture with clean towels.
In a shallow dish, toss the seafood with cooking oil, garlic cloves, lime juice, oregano, salt to taste, and black pepper.
Set aside for half an hour.
Heat a non-stick pan over a hot setting.
Add the prawns to the skillet and grill for 2-3 minutes on each side.
Warm up the tortillas in the oven or microwave according to the directions.
Assemble the burritos by placing the grilled shrimp in each shell.
Add with cabbage, guacamole, and sour cream.
Pour with salsa and cilantro leaves.
Dish out immediately with lime juice on the side.

Warm the oven to 375�F.
In a pot, melt the coconut oil over medium heat.
Introduce the onions and stir-fry until translucent.
Insert the garlic and simmer for another until lightly browned.
Dust the all-purpose flour over the garlic and onions and blend for until flour is absorbed.
Add gradually the bouillon, half-and-half, sea salt, and black pepper until the mixture is homogeneous.
Introduce the diced chicken and corn to the skillet and combine well.
Let it cook the mixture for about 5-7 minutes.
Move the chicken and veggie mixture into a large pie dish.
Place the store-bought crust over the filling and enclose the edges.
Add a few slits in the top crust to allow moisture to escape.
Bake in oven for 25-30 minutes.
Take out from the oven and cool down for at least 10 minutes before serving.
Present hot, sprinkled with fresh parsley if desired.

Diced chicken
Carrots
Yellow onions
fresh garlic
Coconut oil
Flour
Stock
Half-and-half
Kosher salt
Pepper to taste
Thyme
Store-bought crust

Directions:

Cook the fettuccine according to the package instructions until perfectly cooked.
Sprinkle the broiler breasts with salt and pepper to taste.
Saut� a heavy skillet over medium temperature and introduce butter.
Introduce the garlic powder and simmer for about one minute.
Insert the chicken breasts in the skillet and grill until no longer pink, about until golden per side.
Extract the broiler breasts and slice into chunks.
Pour the milk into the skillet and raise to a simmer over medium-low heat.
Mix the parmesan cheese until fully melted.
Sprinkle with additional table salt and cracked pepper as needed.
Put in the cooked chicken back into the skillet and toss with the pasta sauce.
Enjoy the chicken Alfredo over the prepared spaghetti and garnish with cilantro.