Country Fried Steak

Serves: 4
Cooking Time: 20 min
Ingredients

1 tablespoon salt, divided
1 cup cold water
1 1/2 pounds beef cubed steaks
1 cup all-purpose flour
3/4 teaspoon black pepper, divided
1 cup vegetable oil
2 cups milk
8 eggs
Instructions

In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.

Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.

Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.

Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.

Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy

Put a little Fayah in your Peppa

Taste great the prove is inside the bottle . Get yours today!!!!

Coconut Waffles for breakfast what's on your menu

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Coconut Waffles
ingredients
1 3/4
cups all-purpose flour
2
tablespoons sugar
1
tablespoon baking powder
3
eggs
1
14 ounce can unsweetened coconut milk
6
tablespoons butter, melted
3/4
cup coconut
1/2
cup chocolate-flavored ice cream topping
1/2
cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)
directions
1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. Pour 12 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Garnarches is truly a Belizean dish. It's made in every diverse region of our beautiful country.

This is my cousins version of it. Thank you Toni Coleman Lord for such a wonderful visual description of it. Fried corn tortilla, fried beans cheese and onion and cabbage sauce with tomato sauce. The picture is worth a thousand words.

Veggie never tasted so good

INGREDIENTS:
1 Loaf (16 Ounce) French Bread, about 20"es long
1 pkg (10 Ounce) Romaine Salad Mix
1 can (16 Ounce) Cannellini Beans, rinsed and drained
1 cup Grape Tomatoes, cut in half
½ Medium-size Red Onion, thinly sliced
1 cup Fresh Mozzarella Balls, small size
⅓ cup Balsamic Vinaigrette Salad Dressing
2 Tbsp Lemon Juice
DIRECTIONS:
Cut a 1/2 inch thick slice from top of bread, and set top aside. Hollow out bread using a serrated knife, leaving a 1-inch shell; reserve soft bread for another use. Set bread shell aside.
Combine salad mix and next 4 ingredients. Combine dressing and lemon juice; drizzle over lettuce mixture. Toss.
Fill bread shell with lettuce mixture; replace top. Slice and serve.

Fresh and spicy 3 Bean Salad

INGREDIENTS:
1× 16 oz can Garbanzo Beans
1× 16 oz can Black Beans
1× 16 oz can Red Beans
1× 16 oz can Corn, or 2-3 ears fresh roasted corn
2 Small Tomatoes Cut In Chunks
½ Medium Red Onion, sliced thin
3-4 cloves Garlic, minced
¼ cup Fresh Chopped Cilantro
¼ cup Olive Oil, preferably spanish olive oil
¼ cup Lime Juice
1 Tbsp Red Wine Vinegar
1 Tbsp Chili Powder
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
2 tsp Cumin
1 tsp Salt
1-2 tsp Cayenne Pepper
1-2 tsp Fayah Peppa
DIRECTIONS:
Drain all the cans of beans, rinse if necessary and add to a large bowl; then add, tomatoes, red onion, and cilantro. Add all the other ingredients and stir until all blended. Adjust cayenne pepper, Fayah Peppa and chili powder to taste depending on how hot you like it.
HELPFUL TIPS:
Roasted Corn: If you want to use fresh corn and roast it yourself. Take a piece of foil approx. 12 inches x 8 inches and spray it with butter spray or rub thin coating of margarine or butter. Sprinkle buttered foil with pepper; salt and garlic powder and wrap corn tight in foil. Bake in preheated oven at 450 degrees for about 1 hour until just tender.

Boneless chicken breast with Mango Chutney.

INGREDIENTS:
2 lb Boneless, skinless chicken breasts
1 Large Ripe Mango, peeled, pitted and pureed
⅓ cup Balsamic Vinegar
2 Tbsp Oil
¾ tsp Salt
½ tsp Pepper
Mango Chutney
2 Large Ripe Mangos, peeled, pitted and chopped
½ cup Onion, chopped
¼ cup White Wine Vinegar
¼ cup Brown Sugar
1 Tbsp Fresh Ginger, grated
½ Tbsp Lime Zest
¼ tsp Allspice
DIRECTIONS:
Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.
Serving Tips:
Leftover chutney is delicious when spread on cold or grilled ham sandwiches.