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Rice on the Mexican way

½Onion cut cubes
1 pound minced beef
¼ Cup taco seasoning
Tomatoes cut into cubes
1 cup roasted and dried corn
¾ cup of long white uncooked rice
2 cups meat broth
1 ½ cup of Colby Cheese Jack
Sour cream
Avocado clip cubes
Black olives sliced
Coriander minced
How to prepare
Place the onions in a large skillet over medium heat for 1 to 2 minutes, add the minced meat and stir until the meat is cooked and then the meat halves are fat.
Return the frying pan to the fire and add taco seasoning, chopped tomatoes, corn, rice, broth and stir until the ingredients blend well.
Leave the broth to boil and then heat the heat and cover the ingredients and leave them on low heat for 20 minutes with stirring after the first ten minutes.
Add the cheese and stir well, then cover the pan and leave the ingredients on low heat for another 3 minutes until the cheese melts.
Put rice and meat over a layer of sour cream, sliced ​​avocado, olives, coriander and any other ingredients you wish to add, making the dish ready to serve.


Coconut cake and honey

⅓ cup of butter or obesity
⅓ cup of brown sugar
⅓ cup of honey
Half a teaspoon of vanilla extract
2 cups of instant oat flakes
1 and 1/3 cup of coconut flakes
Half a cup of raisins
1 cup of sweet chocolate chips

How to prepare
Place the oven at 205 ° C and a 20 cm square tray.
In a large skillet, pour the butter, and remove it from the fire. Combine brown sugar, honey and vanilla, add the remaining ingredients, and stir them until they mix.
Press the mixture in the processed tray, bake for 15-20 minutes or until golden brown.
Bears completely in Chinese on the cooling wire, cut them to boxes.