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* 1/2 large onion
* 3 cloves of garlic
* 1/2 inch piece of ginger
* 4-6 oxtail pieces
* 1 - 1/2 pound piece of beef brisket
* 1/2 pound of tripe (you may omit)
* 4 inch piece of cinnamon bark
* 1 tsp whole cloves
* 1 whole cardamom
* 1 1/2 tsp. whole fennel seeds
* 1 star anise
* 2 tsp. whole coriander
* 2 tsp. of pepper
* 3-5 tsp. of salt or use 5-6 beef boullion cubes
* 1 - 16 oz. package of pho/phad thai rice noodles (the thinner the better)
* 2 green onions
* 1/4 cup sugar
* 5 springs of fresh cilantro
* 3 cloves of garlic
* 1/2 inch piece of ginger
* 4-6 oxtail pieces
* 1 - 1/2 pound piece of beef brisket
* 1/2 pound of tripe (you may omit)
* 4 inch piece of cinnamon bark
* 1 tsp whole cloves
* 1 whole cardamom
* 1 1/2 tsp. whole fennel seeds
* 1 star anise
* 2 tsp. whole coriander
* 2 tsp. of pepper
* 3-5 tsp. of salt or use 5-6 beef boullion cubes
* 1 - 16 oz. package of pho/phad thai rice noodles (the thinner the better)
* 2 green onions
* 1/4 cup sugar
* 5 springs of fresh cilantro
Get a large pot to boil about 6 cups of water in.
Add oxtail & brisket. Set to boil and reduce to simmer for 4 hours.
Take a piece of cheesecloth and wrap up the coriander, fennel, cloves, cardamom, star anise, into a neat package.
During final hour, add the onion, seasoning package, cloves, ginger, pepper, salt and sugar. Let it simmer for 1/2 hour. Remove and let the broth simmer another 1/2 hour. After 4 hours, the oxtail should be nice and tender, if not, simmer a little longer. Also add the tripe.
Bring another pot of water to boil. Add one package of pho rice nooodles to boil until soft.
Taste the broth to see if you need more seasonings, if so add what you like.
Chop cilantro and green onions and sprinkle over top of the broth.
Drain the Pho noodles.
Divide into boils and serve.
Note that if you set your house on fire, it shall not be my fault. And if you do while using this recipe, you are a complete idiot. Take note of this as you start.
With a sharp knife first split the date and remove the stone. Next, make a creamy fondant by mixing a lump of softened butter about the size of a walnut with enough confectioner`s sugar to make a smooth paste. Place a small amount of this fondant inside the date together with a large nut meat. The result will be a dainty tidbit fit for a king. I say it might take about 10-20 minutes.
With a sharp knife first split the date and remove the stone. Next, make a creamy fondant by mixing a lump of softened butter about the size of a walnut with enough confectioner`s sugar to make a smooth paste. Place a small amount of this fondant inside the date together with a large nut meat. The result will be a dainty tidbit fit for a king. I say it might take about 10-20 minutes.
Not that if you set your house on fire, it shall not be my fault. And if you do while using this recipe, you are a complete idiot. Take note of this as you start.
I will add tips on making omelets later.
I will add tips on making omelets later.
* 2-4 eggs
* Frying pan(cast-iron recommended) or griddle
* Milk or water
* Non-sticking oil
* Something to beat your eggs with (mixer, fork, wire whisk)
* Flipper/spatula
* Salt & pepper (or other herbs and spices)
I recommend the following for omelet fillings:
o Shredded Cheese
o Green Pepper
o Onions chopped
o mushrooms
o diced tomatoes
o ham, turkey, chicken or bacon
o any other vegetables
* Oil or butter
* Frying pan(cast-iron recommended) or griddle
* Milk or water
* Non-sticking oil
* Something to beat your eggs with (mixer, fork, wire whisk)
* Flipper/spatula
* Salt & pepper (or other herbs and spices)
I recommend the following for omelet fillings:
o Shredded Cheese
o Green Pepper
o Onions chopped
o mushrooms
o diced tomatoes
o ham, turkey, chicken or bacon
o any other vegetables
* Oil or butter
Gather and prepare your omelet filling ingredients. Eggs cook quickly, so cut up all of your ingredients prior to cooking. Chop these into bite-size pieces. Some common omelet additions include onions, ham, bell peppers, braising greens, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in a combination of your choice.
Break the eggs. It is best to crack your eggs one at a time in a bowl or a cup (this will keep bad ones from getting mixed in). Put them into a glass or plastic measuring cup that can pour the eggs into the pan. Then wash hands thouroughly to prevent salmonella poisoning.
Beat the eggs until they are completely mixed (the yolks and the whites). You can use a hand mixer, a fork, or wire whisk to mix and/or beat your eggs. For something simple: a fork will suffice. For a single-serve omelette, you can use between two and four eggs, depending on how hungry you are. At this stage you can add salt, pepper, and other herbs and spices to the eggs.
Stir up ingredients. Simple.
Pour about a tablespoon of melted butter in the pan or griddle. Put the stove on low-medium heat, and pour in the eggs, spreading them evenly by tilting the pan, or with a spatula. (Adding a splash of milk will help make the eggs fluffy. I definitely recommend.)
While the eggs are firm on the bottom, but still slightly a little runny on top, sprinkle shredded cheese over eggs. You will know that the omelet is done when there is no "liquid" left in the eggs.
Take around three quarters of your ingredients, and evenly sprinkle them over the eggs.
Pay very special attention that the eggs are not sticking to the bottom of the pan, and use your flipper/spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelet, about an inch/few centimetres or two. Then roll or fold the ends of the omelet, closing in the ingredients.
Roll your omelet onto your plate, or use the spatula and lift it onto your plate. Now, place the remaining ingredients on top, and sprinkle with any type of cheese desired.