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Sara's Kitchen

Sara's Kitchen
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2008-12-13 01:33:00
Statement by AFL-CIO President John SweeneyDenouncing McDonald?s Opposition to theEmployee Free Choice ActDecember 9, 2008Working men and women should be deeply concerned about McDonald?s USA?s announcement that it will throw its super-sized weight into defeating legislation to restore workers? freedom to bargain with their employers and improve their jobs through unions. Working people know that the bargaining power they gain through unions for fair wages, better health care, pensions and job security is our nation?s single best tool for creating an economy that works for all - - 60 million say they?d join a union tomorrow if given the chance. In launching a campaign to defeat the Employee Free Choice Act, McDonald?s has taken direct aim at the customers and communities it serves and is shooting down their best chance at realizing their aspirations for their families and futures.Corporations like McDonald?s and their CEOs hold all the cards in today?s economy and working families a...
More About: Mcdonalds , Fuck
SHE DEVIL Cindy McCain "Family Recipes" Copied From the Food Network
2008-04-17 10:30:00
David Weiner huffingtonpost.comIt took less than 12 hours from the time the media caught wind of Cindy McCain's recipe theft for John McCain's campaign website to scrub away the offending pages.
More About: Family , Food , Recipes , Network , Food Network
This is Scary
2008-04-15 08:25:00
From: Japan, obviously.Why you must fear it:It's the size of your thumb and it can spray flesh-melting poison. We really wish we were making that up for, you know, dramatic effect because goddamn, what a terrible thing a three-inch acid-shooting hornet would be, you know? Oh, hey, did we mention it shoots it into your eyes? Or that the poison also has a pheromone cocktail in it that'll call every hornet in the hive to come over and sting you until you are no longer alive? Think you can outrun it? It can fly 50 miles in a day. It'd be nice to say something reassuring at this point, like "Don't worry, they only live on top of really tall mountains where nobody wants to live," but no, they live all over the goddamned place, including outside Tokyo. Forty people die like that every year, each of them horribly. More scary shit:Here's how the Japanese hornet treats other insects (and would presumably treat us, if we were small enough). An adult hornet will fly miles to find some squi...
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My Pain Has Increased Over the Last Month or So and Right Now I'm About Rea
2008-03-31 11:03:00
I take 60mg a day of 10mg vicodin over the last 3 years, the highest dose prescribed. Over the last 4-6 weeks my pain has increased to sometimes unbearable. My entire body burns, my feet, my legs, my arms, my neck, and my back. I cannot sleep, which means I am exhausted all the time, and when the weekend comes all I want to do is sleep as much as I possibly can. I have been burning severely now for about 5 hours with very little relief.What is RSD? Reflex Sympathetic Dystrophy Syndrome (RSD) - also known as Complex Regional Pain Syndrome (CRPS) - is a chronic neurological syndrome characterized by:severe burning painpathological changes in bone and skinexcessive sweatingtissue swelling extreme sensitivity to touchchanges in temperature hot and coldfatiguemigraine headache RSD PAIN IS RANKED A WHOPPING 42 ON THE McGill PAIN INDEX. WHAT DOES THIS MEAN? IT MEANS IT IS RATED AS THE MOST PAINFUL CHRONIC PAIN DISEASE THAT EXISTS.If any of you would like to learn more about this disease yo...
More About: Month
Bush is Booed Throwing Out First Pitch Sunday Nite
2008-03-31 10:45:00
President George W. Bush was greeted Sunday by thousands of resounding boo?s while being introduced at the Nationals Park in Washington, DC. Walking to the field from the tunnel, the booing did not let up. With a wave a and an un-acknowledging smile, he walked to the mound, threw a pitch to the catcher and quickly left the field.
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Finally Found a Roll that We Grew Up Eating as Kids
2008-03-31 09:11:00
1 cup of sugar3/4 cup of shortening1 cup of boiling water2 packages of dry yeast1 cup of warm water2 eggs, slightly beaten6 to 7 cups of plain flour1 teaspoon of salt1 teaspoon of baking powder1/2 teaspoon of baking sodaCream the sugar and shortening together and add the boiling water. Mix well and set aside to cool. Dissolve the yeast in the warm water. Add the eggs to the cooled shortening mixture and stir in the yeast mixture. Combine 5 cups of flour with the salt, baking powder, and the baking soda. Mix well and pour out onto a floured board. Knead in the remaining flour until the dough is not sticky. Roll out about 1 1/2 inch balls with your hands and place in greased baking pans. Put the pans of dough in a warm place and let rise for about 3 hours. Bake the rolls for 20 minutes at 400 degrees. Note: The rolls can be kept in the refrigerator until ready to let rise.
More About: Kids , Finally , Eating , Grew
Wedding Cookies
2008-03-31 09:08:00
Makes 5 dozen cookies2 1/4 cups flour1/3 cup sugar1 cup butter, softened1 tsp vanilla1 tbsp water1 cup pecans, chopped finePreheat the oven to 325 F. Beat the butter in a large bowl for 30 seconds. Add the sugar, half of the flour, the vanilla and water and mix. Beat in the remaining half of the flour. Stir in the nuts. The dough should be well mixed before you begin shaping the cookieS. Roll the dough into a ball, then flatten them into patties. Arrange on a baking sheet and bake at 350F for 20 minutes. The bottoms should be golden brown when they are ready. When the cookies are completely cooled, roll each one in confectioners sugar.
More About: Wedding , Cookies
Spring is Here & That Means Fresh Rhubarb
2008-03-31 09:06:00
Serves 42 cups of sliced rhubarb1/2 teaspoon of ground cinnamon2 cups of sugar1/4 teaspoon of allspice1/4 teaspoon of ground cloves1/4 teaspoon of ground ginger1/4 teaspoon of ground nutmegCook the rhubarb in water until tender. Add the sugar and the combination of the spices. Continue cooking, stirring often to prevent burning until the rhubarb thickens. Serve with biscuits.
More About: Spring , Fresh
Asian Chicken & Noodles
2008-03-31 09:05:00
Serves 41/2 pound skinless, boneless chicken breasts3/4 pound dried linguine1/2 cup peanut oil2 cups finely chopped scallions2 tablespoons finely grated fresh ginger4 tablespoons soy sauce2 teaspoons Asian sesame oilTwo pinches sugarSalt and freshly ground pepper1/2 cup finely chopped cilantro leavesBring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces. Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodl...
More About: Chicken , Noodles
Corn Pudding
2008-03-31 09:04:00
Serves 42 cans of whole kernel corn, drainedEnough whole milk to cover the corn2 eggs1 tablespoon of sugar2 to 3 tablespoons of flourButterDrain the corn, and place in a medium sized, greased baking dish. Pour in enough milk to cover the corn. Stir in the 2 eggs, and the sugar. Sprinkle in the flour to thicken and stir. Cut a few small pieces of butter and place on top of the corn mixture. Place the baking dish in a 325F degree oven. After baking for about 5 minutes, when butter melts, stir the corn mixture again and continue to bake for 45 minutes to 1 hour, or until lightly browned.
More About: Corn , Pudding
Chicken Florentine
2008-03-31 09:03:00
Serves 41 sheet Pepperidge Fram frozen puff pastry2 whole chicken breasts, split and boned2 tablespoons butter1 package (10 oz.) frozen creamed spinach, thawed1/4 cup grated Parmesan cheese1/4 cup chopped toasted pine nuts1 tablespoon chopped fresh basil1 small clove garlic, minced1 egg beaten with 1 tablespoon waterThaw pastry 20 minutes. In medium skillet, brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375 degrees Fahrenheit. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 minutes or until golden.
More About: Chicken
Peas And Potatoes
2008-03-31 09:01:00
Serves 43 cups fresh peas8-10 small new potatoes1 teaspoon salt (more my be added if needed)1/4 teaspoon black pepper or as much as you like (the more thebetter)2 tablespoons of butter1 pint half & half3 tablespoons of flourfresh chivesCover peas and potatoes with water. Add salt and pepper. Cook in large pot until tender. Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well. Add the butter and half & half and stir until well blended. Cook until the sauce is slightly thick. Top with chives and serve.
More About: Potatoes , Peas
Lettuce Salad With Hot Bacon Dressing
2008-03-31 08:54:00
Serves 42 slices of bacon1/4 cup of cider vinegar2 tablespoons of water1 tablespoon of sliced red onion1 tablespoon of salt (more or less to taste)1 teaspoon of sugarBlack Pepper to taste1 cup brocolli florets2 heads of lettuce, rinsed, drained and coredFry the bacon until crisp. Drain fat but leave the bacon in theskillet. Crumble up the bacon and add the vinegar, water, onion, brocolli, salt, sugar, and the black pepper to skillet and heat to boiling. Tare the lettuce into small pieces in a salad bowl. Pour the hot bacon dressing over lettuce and toss to coat.
More About: Salad , Bacon , Dressing
Squash Fritters
2008-03-31 08:52:00
Serves 42 cups of shredded raw squash1 small onion, finely chopped2 tablespoons of cornmeal2 tablespoons of flour1 egg1 teaspoon of salt1/4 teaspoon of baking powderMix all of the ingredients together and drop by spoonfuls into hot oil. Fry until golden brown on all sides.
More About: Squash
Pork Medallions
2008-03-31 08:51:00
Serves 41/2 teaspoon salt1/2 teaspoon five-spice powder1/2 teaspoon freshly ground black pepper1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slicesCooking spray2 tablespoons chopped green onions1 tablespoon minced peeled fresh ginger1 garlic clove, minced1/4 cup dry sherry1/4 cup fat-free, less-sodium chicken broth2 teaspoons brown sugar1 teaspoon grated lemon rind3 tablespoons fresh lemon juice1 tablespoon low-sodium soy sauce2 tablespoons water1 teaspoon cornstarch1/4 cup chopped green onionsCombine the first three ingredients, and rub evenly over pork.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next five ingredients (through soy sauce) in a small bowl. A...
More About: Pork
Veal Marsala
2008-03-31 08:49:00
Serves 43 tablespoons unsalted butter1 pound mushrooms, quartered1 large garlic clove, minced2 tablespoons chopped fresh flat-leaf parsley1 1/2 pounds veal scallopini (1/4 inch thick)1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon dried thyme, crumbled1/4 teaspoon dried oregano, crumbled1 1/2 tablespoons olive oil1/3 cup all-purpose flour2/3 cup sweet Marsala wine1 cup beef or veal demiglaceHeat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about ten minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean. Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano. Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then ...
Lieberman Likens McCain to JFK...Trash Both of Them!!! JFK Was a "REAL" He
2008-03-31 08:40:00
(CNN) ? Sen. Joseph Lieberman , I-Connecticut, compared presumptive Republican nominee John McCain to a surprising figure on Sunday ? Democratic icon John F. Kennedy. ?I'm a Democrat who came to the party in the era of President John F. Kennedy,? Lieberman told George Stephanopoulos on ABC?s ?This Week. ?It's a strange turn of the road when I find among the candidates running this year that the one, in my opinion, closest to the Kennedy legacy, the John F. Kennedy legacy, is John S. McCain.? The Democrat-turned Independent endorsed McCain in early February, surprising many in the Democratic party. Lieberman, who ran with Al Gore on the Democratic presidential ticket eight years ago, insisted that his views have remained consistent while the Democratic Party changed. ?The Democratic Party today was not the party it was in 2000. It's been effectively taken over by a small group on the left of the party that is protectionist, isolationist and basically? very, very hyperpartisan. So i...
More About: Real , Trash
Red Beans and Rice
2008-03-31 08:39:00
Serves 64 cans kidney beans, drained1/2 lb andouille sausage cooked and diced2 tbsp oil1 tbsp garlic, minced2 cups onions, minced1 cup green pepper, minced1 cup celery, minced1/4 cup parsley, minced1/2 tsp cayenne pepper1 bay leaf1/2 tsp dried thyme1 tsp Tabasco sauce1 tbsp sugarsaltpepper1 can diced tomatoes1/2 lb polish sausage, cooked and diced1 cup scallions, minced4 cups rice (measured before steaming)Dice the peppers, celery and onions. Mince the garlic. Chop the green onions and set aside in a bowl. Dice the sausages. Heat oil in a pan and sauté the white onions, peppers, celery, and garlic until onions are translucent. Add parsley, cayenne, bay leaf, thyme, tabasco, sugar, salt, and pepper. Then add the tomatoes and kidney beans. Mix well and let heat thoroughly until it begins to bubble. Remove 1 cup from the pot to a food processor and purée. (I usually do up to 2 cups). Add the purée back to the pot. Add the sausages and mix well. Let cook for 30 minutes on medium high he...
More About: Beans , Rice
Sweet Potato Salad
2008-03-31 08:36:00
1 large Russet potato, peeled and cubed1 large sweet potato, peeled and quartered1 cup corn1 teaspoon prepared Dijon-style mustard2 tablespoons fresh lime juice3 tablespoons fresh cilantro, chopped1 clove garlic, minced3 tablespoon vegetable oil1/2 teaspoon salt1/2 teaspoon ground black pepper1 cucumber, halved lengthwise and chopped1/2 red onion, thinly slicedPut the Russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn ...
More About: Sweet , Salad , Potato
Slow Cooked Baked Beans
2008-03-31 08:35:00
Serves 4-61 pound of dried great northern, or navy beans2 medium onions, chopped1/2 cup of brown sugar1/4 cup of molasses1/3 cup of catsup1/4 pound of salt pork or bacon, diced1 tablespoon of salt1 1/2 teaspoons of dry mustard1/4 teaspoon of black pepperSimmer the beans in 6 cups of water for 30 minutes. Allow the beans to stand, covered, for 1 1/2 hours or until softened and drain. Put all of the ingredients into a crockpot and add 1 cup water, stirring to blend. Cover the crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours, stirring occasionally.
More About: Baked , Beans , Slow
P. F. Chang's China Bistro Singapore Street Noodles
2008-03-31 08:33:00
Serves 42 gallons water1 pound rice stick noodles4 tablespoons canola oil8 ounces medium-size shrimp8 ounces chicken, julienned1 tablespoon garlic, chopped1 cup cabbage, julienned1/2 cup carrots, julienned2 medium tomatoes, diced1 bunch scallions, green parts, cut 2 inches long1/4 bunch cilantro, roughly chopped1 teaspoon sesame oil1/3 cup fried shallots1 lime, quarteredSingapore Sauce2 tablespoons white vinegar1/4 cup curry powder1 pinch turmeric (optional)1/4 cup lite soy1 cup vegetarian oyster sauce1/4 cup Sriricha chili sauce1/4 cup ketchupCombine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside. In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola ...
More About: China , Street , Noodles , Bistro
Mustard Greens
2008-03-31 08:32:00
Serves 42 1/2 pounds of mustard greens6 slices of bacon cut into 1-inch pieces2/3 cup chopped onions1 or 2 dashes cider or red wine vinegarWaterWash the mustard greens very well and chop or tear into 1-inch pieces. Cut the 6 slices of bacon into 1-inch pieces. Fry the bacon in a pot large enough to hold the greens. Add the greens along with the chopped onions and cook, stirring with wooden spoon, until the greens are coated with the bacon grease. Cover the greens with water and season with salt. Bring to boil and cover the pot, reduce the heat, and simmer until tender. Stir occasionally and add water to prevent scorching. When the greens are the desired tenderness, increase the heat to medium-high, Bring to a boil stirring often and boil off nearly all of the excess liquid. Add vinegar, salt, pepper and sugar to taste and serve hot.
More About: Greens
Black Eyed Pea Soup
2008-03-31 08:30:00
Serves 62 carrots, chopped2 celery stalks, chopped1 large onion, chopped2 quarts of chicken2 pounds of black eyed peas1 ? 3 to 4 pound picnic ham w/bone2 bay leavesFresh oregano or basil to tasteFresh ground black pepper to tasteSoak the black eyed peas in cold water for 6-8 hours and drain. Cut the ham into large chunks and combine all of the ingredients in a large pot. Add enough water to barely cover the ingredients. Cover the pot and simmer for 2-3 hours, stirring occasionally. Remove the lid and simmer for 1 hour. Can be served right away, but the longer it sits the better it gets.
More About: Black , Soup
Dandelion Greens
2008-03-31 08:29:00
Serves 4A pan of dandelion greens1/2 pound of bacon1/2 cup of vinegar1/2 cup of water1/2 teaspoon of brown sugarHard boiled eggsPick a pan full of small spring dandelion leaves with no buds, wash and thoroughly drain. Cut the bacon into 1 inch pieces and fry until crisp in a separate skillet. Add the vinegar water and brown sugar to the bacon and drippings and heat to a near boil and immediately pour over greens. Allow hot skillet to cover the pan of dandelion greens for a few minutes to steam. Serve with hard boiled eggs.
More About: Greens
Key Lime Squares
2008-03-26 07:31:00
Yield: 16 servings1/4 cup butter, softened1/4 cup granulated sugar1 teaspoon grated lime rind1/8 teaspoon salt1/8 teaspoon lemon extract1 cup all-purpose flourCooking spray2/3 cup granulated sugar3 tablespoons all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1/2 cup fresh key lime juice3 large eggs1 tablespoon powdered sugarPreheat oven to 350 degrees Fahrenheit. Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup of flour to butter fixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 degrees Fahrenheit for 12 minutes or until just beginning to brown. Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt i...
More About: Lime , Key Lime
Red Cabbage & Carrot Salad
2008-03-26 07:29:00
Serves 41 small head red cabbage, grated as for coleslaw3/4 cup chopped, peeled apple2 tablespoons salad oil1/4 cup white vinegar or red wine vinegar1/3 cup sugar1/4 teaspoon saltMix all ingredients in bowl. Marinate salad at least 2 hours before serving.Carrot Salad Serves 44 cups grated carrot2 tablespoons salad oil3 tablespoons white vinegar3 tablespoons sugar1/4 cup cilantro, choppedPinch of saltMix all ingredients in bowl. Marinate at least 2 hours before serving.
More About: Cabbage
Cucumber Salad
2008-03-26 07:28:00
Serves 42 whole cucumbers1/3 cup finely diced onion1 clove garlic, chopped2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed2 tablespoons salad oil3 tablespoons red wine (or cider) vinegar2 tablespoons sugar1 teaspoon saltPepper to tastePeel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.
More About: Cucumber , Salad
Spinach-Artichoke Dip
2008-03-26 07:27:00
Serves 41 (10-ounce) package frozen chopped spinach2 (13 3/4-ounce) cans artichoke hearts1/2 cup mayonnaise1/2 cup sour cream1 cup freshly grated Parmesan1 cup grated pepper jack cheesePreheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with toast points.
More About: Spinach
Chicken Salad & Lettuce Salad
2008-03-26 07:25:00
Serves 43 1/2 to 4 pounds rotisserie chicken (chopped)1/2 cup mayonnaise1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 red onion, finely chopped1 1/2 cups grape tomatoes, halvedIn a large bowl, gently toss all of the ingredients together.Goat Cheese DressingServes 42 ounces fresh goat cheese3/4 cup buttermilk1 teaspoon lemon juice1 tablespoon olive oil1/2 teaspoon salt 1/4 teaspoon freshly ground pepperCombine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper. Serve on quartered lettuce.
More About: Salad , Chicken
Chile Verde
2008-03-26 07:23:00
Serves 81 tablespoon canola oil2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes1 1/2 teaspoons salt1/4 teaspoon freshly ground pepper1/4 cup all-purpose flour4 cups chopped onion2 pounds small tomatillos, husks and stems removed and quartered1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces6 garlic cloves, chopped3 cups water1 cup chopped fresh cilantro1 teaspoon ground cumin1/2 teaspoon dried oreganoHeat the canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and saute 5 minutes, browning on all sides. Remove pork from the pan. Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook two hours or until pork is tender, stirring occassionally. Serve.
More About: Chile
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