¼ cup fresh cilantro (adventurer version of chili pie recipe)
1 tbsp fresh ginger
1 yellow onion
6 green onions
2 celery stalks
Dry products section:
¼ cup olive oil
2 tsp chili powder (optional)
1 can of 540 ml black beans
¾ cup chili sauce
1 tbsp sambal oelek (adventurer version of tao meatball recipe)
1 cup basmati rice
½ cup sugar
¼ cup rice vinegar
3 tbsp oyster sauce
3 tbsp soy sauce
½ cup bread crumbs
3 cups raw macaroni
1.5 liters of homemade or store-bought spaghetti sauce
1 tbsp cornstarch
Delicatessen section:
½ cup chopped prosciutto (Adventurer’s version of Mac and Meatballs with Bacon recipe)
Butchery section:
250g lean ground beef
900g lean minced pork
½ cup crumbled cooked bacon
Dairy products section:
3 eggs
2 cups shredded mozzarella cheese
Frozen products section:
1 cup frozen corn kernels
4 9-inch pie crusts
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Chop 1 yellow onion, 6 green onions, 2 celery stalks and set aside.
Grate 1 tbsp fresh ginger. Set aside.
Rinse and drain 1 can of black beans. Set aside.
Beat an egg and set aside.
In a large skillet, heat 1 tbsp olive oil over medium-high heat and cook 250g ground beef, 1 chopped onion and 2 tsp chili powder (optional) for 5 minutes, making sure to break up the meat well. Season with salt and pepper to taste.
Add the can of black beans, ¾ cup of chili sauce and 1 cup of corn kernels. Mix well. This is where the adventurous can add ¼ cup of chopped fresh cilantro.
Line two 9-inch (23 cm) pie plates with two pie crusts and fill with the meat and bean mixture. Top with the other two pie crusts and press the edges well with your fingers or a fork to make sure it is sealed.
Brush the tarts with beaten egg and place in the oven for 25 minutes or until the tarts are golden brown.
In a large pot of boiling water, cook 1 cup basmati rice for 7 minutes or until rice is cooked. Drain and reserve to serve with meatballs.
In a large pot, bring water to a boil and cook macaroni according to manufacturer's directions. Drain and set aside.
In a large bowl mix 2 lbs ground pork, 2 eggs, ½ cup bread crumbs, 6 chopped green onions, 2 chopped celery stalks, salt and pepper to taste.
Shape into balls about 2 tbsp. in size. Set aside.
In a deep skillet over medium-high heat, heat the oil and brown half the meatballs for 5 minutes, turning them regularly. Add 1.5 liters of spaghetti sauce and ½ cup of crumbled bacon, mix well and cook for another 5 minutes. This is where the adventurous can replace the bacon with ½ cup of chopped prosciutto.
Stir in cooked macaroni, mix well and place in a large baking dish. Sprinkle with 2 cups shredded mozzarella cheese and bake for 15 minutes or until cheese is melted.
In a deep skillet over medium-high heat, heat 1 tbsp oil and brown the remaining meatballs for 5 minutes, turning regularly. Add ½ cup sugar, ¼ cup rice vinegar, ¼ cup water, 3 tbsp oyster sauce, 3 tbsp soy sauce, 1 tbsp grated fresh ginger. Dilute 1 tbsp cornstarch in 2 or 3 tbsp water and add to the skillet. Mix well. This is where the adventurous can add 1 tbsp sambal oelek to the sauce.
Cook over medium-low heat for 10 minutes or until meatballs are cooked through. Serve with basmati rice.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 wooden spoon
1 large deep skillet
1 large cauldron
1 rectangular baking dish
Empty containers (storage or freezing)
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