Okey... let see how do we do these lil balls.....*LOL
Mix bread crumbs and the beer...stir it and let it sit for about 2 min....
Add the onion..eggs...salt and pepper....stir.....
Mix in the ground beef.... and stir some more......
Forms lil balls....if it sticks to your hands....put some cold water on them.....(the hands that is)....
All that is left to do now is fry em up in a pan..... Let them cook until they kinda turn grey on the side facing up before turning..... meatballs cooks best if only turned once during cooking..... when cooked well enough on both sides you can kinda roll them around in the pan for a few....
Hmmmmmmmmmm does it make sense????? *LOL*.. If not.... Oh well... that is to bad... you are gonna miss out on some good balls...... *S*
Wash chicken and pat dry. Cut the chicken into 4-inches chunks.
Slice the onion and bell pepper thinly. Cut the zucchinis into stripes, 2-inches long, 3/4-inch wide and 1/2-inch thick. Wash the mushrooms and slice them 1/4-inch thick.
In a wok pan over high heat, warm 2 tbs. of the oil. Add the chicken chunks and stir and toss every 20-25 second until lightly browned, for 5-7 minutes. Transfer to a bowl.
Add the remaining 1 tbs. oil to the pan. Heat over medium-high heat.
Add the onions, stir and toss every 15-20 second until it begins to soften, about 2 minutes. Add the bell pepper, zucchinis and mushrooms and stir and toss every 15-20 seconds for about 4 minutes.
Return the chicken to the pan, add the stock and heat for 3-4 minutes or until chicken is heated thoroughly.
Remove from heat, add the pesto, salt and pepper. Toss gently until chicken and veggies are coated with the pesto. Serve over pasta.
3 tbs. olive oil
1 lb. boneless skinless chicken
1 red onion
1 red bell pepper
2 fresh jalapeno chili peppers
2 cloves garlic, minced
3 tomatoes
3 tbs. fresh lime juice
1/2 tsp. ground cumin
2 tbs. chopped fresh cilantro
salt and pepper
For serving:
warmed flour or corn tortillas
1 cup sour cream
1 cup fresh tomato salsa
1 avocado, diced
Cut the chicken into strips, 2-inches long, 3/4-inch wide and 1/4-inch thick. Slice the onion and bell pepper thinly. Dice the jalapeno into small pieces. Dice the tomatoes.
In a wok pan over medium-high heat, warm 2 tbs. of the oil. When oil is hot, add the chicken and stir and toss every 20-25 second until lightly browned or until cooked through, 4-6 minutes. Transfer to a bowl.
Add the remaining 1 tbs. of oil to the pan. Add the onion stir and toss for about 1 minute. Add the bell pepper and jalapeno and stir and toss every 15-20 second, 5-7 minutes. Add the garlic and tomatoes and stir and toss for 1 minute longer. Add the lime juice, cumin, the chopped cilantro and the cooked chicken. Bring to a boil and cook for 1 minute. Add salt and pepper to taste.
4 tbs. peanut or vegetable oil
4 small zucchini
10 fresh mushrooms
3 cloves garlic, minced
1 lb. bay scallops
1/2 tsp. salt
1/4 tsp. pepper
2 tbs. fresh lemon juice
1 tbs. chopped fresh parsley
Cut the zucchini into thin strips, 2-inches long and 1/2-inch wide. Slice the mushrooms, 1/4-inch wide.
In a wok pan over medium-high heat, warm 2 tbs. of oil. When the oil is hot add the zucchini and mushrooms, stir and toss until both are tender-crisp, 2-3 minutes.
Add the garlic and cook for 1 minute longer. Transfer to a bowl.
Add another 1 tbs. of oil to the pan. When oil is hot, add half of the scallops and stir and toss every 15-20 seconds until just tender, 2-3 minutes. Transfer to the bowl holding the vegetables.
Add the remaining 1 tbs. oil to pan and cook the remaining scallops in the same manner.
Return the first batch of scallops to the pan along with the vegetables. Stir and toss gently for 30 seconds. Add salt, pepper and lemon juice. Stir and toss to mix. Taste and adjust the seasonings. Sprinkle with the parsley.
3 tbs. olive oil
1 lb. medium-sized shrimp, peeled and deveined
2 shallots, finely chopped
3 cloves garlic, minced
5 tomatoes, finely chopped
1/2 cup dry white wine
2 tbs. finely chopped fresh basil
salt and pepper
In a wok pan over medium-high heat, warm 1 tbs. olive oil. When oil is hot, add half of the shrimps and stir and toss every 15-20 second until they turn pink and are firm, 3-4 minutes. Transfer to a bowl.
Add another tbs. of olive oil to pan and cook the remaining shrimps in the same manner. Transfer them to the bowl.
Add the remaining 1 tbs. of olive oil to the pan over medium-high heat. When oil is hot add the shallots and garlic, stir and toss for 1 minute. Add the tomatoes and wine, bring to a boil and cook, stirring occasionally, until tomatoes are soft, 2-3 minutes. Add the basil and season to taste with salt and pepper.
Return the shrimps to the pan, stir and toss until the shrimp are coated with the sauce and heated through, 1 minute. Serve with pasta.
3 cups of cooked white rice
2 eggs
4 tbs. peanut or vegetable oil
1 1/2 cup small broccoli florets
2 carrots
1 box of mushrooms, cut into slices 1/2-inch thick
1/4 cup dry sherry
1 15 oz. can of corn, drained
1/2 cup oriental stock
4 tbs. soy sauce
2 green onions, thinly sliced including green tops
In a small bowl, beat the eggs lightly. In a wok pan over medium heat, warm 1 tbs. of the oil. When oil is hot, add the eggs and stir continuously until soft curds form, about a minute. Transfer to a bowl.
Add another 1 tbs. of oil to the pan over medium-high heat. When oil is hot add the broccoli, carrot and mushrooms, stir and toss every 20-25 seconds until the veggies start so soften, 2-3 minutes. Add the sherry and stir and toss for 1 minute. Add the corn and stir and toss for 1 minute longer. Add to the bowl holding the egg.
Add the remaining 2 tbs. of oil to the pan over medium-high heat. When oil is hot add the rice and stir and toss every 15-20 seconds until lightly browned, 5 minutes. Add the stock, soy sauce and green onions and stir to mix. Add the reserved vegetables and eggs, stir and toss until the eggs is in small pieces and the mixture is heated through, about 1 minute longer.