Kitty said: Yes.How do you cook....?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook....?),it will help you,my kids.
a tipical meal of your country and whats the name of that meal.
For example a tipical meal of Mexico is "Frijoles charros", you fried chopped bacon, then you put chopped onions, tomatoes and jalape?os and let them fried too. You put water, uncook beans, salt and thats all. Some people put "chorizo" instead of bacon.
Answers:
Pot Roast Recipe
Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. This is my mother's method.
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range).
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4. Suggest serving with green beans and potatoes
Other Answers:
Hambuger Helper
u put frozen food in a hot water let it cook and there u go u cooked sumthin Mac and cheese.......Macaroni and cheese...
That sounds delicious!
My favorite meal is take out
Sounds yummy! A typical meal in my part of the USA (south) might be Jambalaya: Cook rice with tomatoes, onions, bell peppers, smoked sausage (similar to chorizo), chicken or shrimp, and whatever else you like. Serve with crusty bread. I can not tell you what a typical meal in the U.S might be but I will share with you what I made for dinner tonight. I live in Minnesota, summers are warm and humid. I often use the BBQ grill to cook outside so I don't heat up the house.
Tonight I grilled 4 pork chops that were seasoned with red pepper cayenne, salt, peeper, garlic salt. I also sliced up a pineapple. Every night my wife and I have a leaf salad with sliced vegetables, carrots, tomato's, cauliflower, broccoli, green pepper and onion. Last, I boiled several ears of corn which were served at dinner along with plenty of butter. I use a simple vinegar and olive oil for my salad.
Adobo is the Philippines national dish and a favorite with many people here in the Islands. Adobo is not only a dish, but is also a subtle of cooking. What most people think of when they hear the word "adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present.
Almost anything can be cooked adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.
Ingredients
3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 teaspoon peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.
Serves: 4 to 6
E'ai maona (Eat 'till you're full!)
Source(s):
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