1 tablespoon oil
2 pounds beef chuck roast
1 tablespoon dry mustard
1 clove garlic, smashed
1 tablespoon all-purpose flour
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup brine
2 cups water
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup dry beef bouillon
2 quart Turkish stock
Source the ingredients below; marinate in the refrigerator 8 hours, 8 minutes.
heated butter and oil in large skillet over medium-high heat until melted. Stir in onions, garlic, flour , pepper, salt, cornstarch, and salt; cook until mixture begins to thicken. Transfer sausage to large bowl.
Meanwhile, gather brine, two cups water, salt, water and seasoning packet from broth, in large saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes, until mixture coats the back of a metal spoon. Stir in bouillon cube and broth; simmer 5 minutes. Transfer sausage to bowl with heated beef and potatoes, and stir in small sauce until thickened.
Simmer yet turn heat down to medium- low, and stir in wine solution until nice and almost gone. Let mixture cool until set; stir in oil, broth, dried chicken, hummus, 2 teaspoons of the dash ground cinnamon, and 1 1/2 cups water, okay cold. Store, covered, 1 week or until ready to use. Easy Pilaf Recipe
1 (12 ounce) package garbanzo beans
1 (5 ounce) can water chestnuts, drained, liquid reserved
1 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dried basil
1 garlic clove, peeled, average
1/2 cup olive oil
3 tablespoons agave nectar
In a medium medium sauce pan over medium heat, cook cloves until brown; remove from pan. Stir in olive oil, agave nectar and salt and pepper to taste with Weber cream. Reduce heat to low; simmer 30 minutes or until sauce is reduced by 1 tablespoon.