A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10.
Hubby cooks on the weekends so he tries to come up with something different each time. The sour cream in this helps to keep the pork moist and tender. Measurements are a guess as he didn't keep track of how much he used.
Had a couple of eggplant but wasn't sure what to do with them. Here's what I ended up with and it was pretty darn tasty! Eggplant absorbs a lot of oil so make sure your pan and oil are very hot so that they fry up quickly. Cooking time does not include sitting time for the eggplant.
From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.
When we cook roasts, there's usually a good bit of leftover. These go into the freezer to use later for stews. I usually have pork, chicken, beef or lamb, so it's always a mixture that goes into the stew. Use whatever you have available.
Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.
This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings.