This over-the-top Spaghetti Sandwich is the ultimate midnight snack!


INGREDIENTS

About 1 cup to 1 1/2 cups leftover cold spaghetti and meatballs or leftover spaghetti in Bolognese sauce
Grated fontina, provolone or mozzarella cheese, as needed
Olive oil, as needed
2 romaine lettuce leaves
Fresh basil leaves, to finish
Slices of fontina, provolone or mozzarella cheese
Hot peppers in oil, chopped, to taste
1 bun, sliced, brushed with oil and grilled


PREPARATION

Combine leftover spaghetti and meatballs with a large handful of grated cheese. Set aside.

Heat small non-stick fry pan over medium heat. Add enough olive oil to fully cover the bottom of the pan. When oil is hot. Add spaghetti and cheese mixture to pan. Let fry, occasionally stirring, turning and shaping into a burger, while gradually adding even more grated cheese. Cook until spaghetti is crispy and golden brown on all sides, about 10 to 12 minutes.

Sandwich lettuce, fried spaghetti, basil, cheese slices and hot peppers in oil between grilled bun.

yes... everyone needs water especially babies. at least 1ounce of water a day. you will be glad you did. I introduced water drinking to my kids at 2days old and they love drinking water til now. it's very healthy and helps their bowel movement as well.
Gerber baby water is ideal if you are in yankee but if in nigeria. boil and strain before feeding
cheers

Studded with garlic and thyme, this easy-to-prepare whole Roast Leg of Lamb is perfect for special occasions.


INGREDIENTS
One leg of lamb, bone in (about 9 pounds)
2 to 4 garlic cloves, cut in quarters or halves
6 to 8 sprigs thyme, cut into smaller sprigs
Olive oil, as needed
Coarse salt and freshly ground black pepper, to taste

Fresh Mint Sauce
1 bunch mint
1 tbsp. sugar
3 tbsp. fresh lemon juice
1/4 cup olive oil
Salt and freshly ground pepper, to taste


PREPARATION
Leg of Lamb
Preheat oven to 375 degrees F.

Cut 10 to 12 small incisions into the lamb with a sharp paring knife. Add piece of garlic and a small sprig of thyme to each incision.

Season the lamb with salt and pepper. Drizzle with olive oil.

Transfer lamb to a roasting pan.

Roast until internal temperature reaches 145 to 150 degrees F. for medium, about 1 ½ to 2 hours, depending on size and thickness. Cover loosely in foil and let rest for 15 minutes before slicing.

Carve and serve with Fresh Mint Sauce.

Fresh Mint Sauce
Add mint, salt, sugar, lemon juice, olive oil, and salt and pepper to food processor. Pulse until blended.

YUM


INGREDIENTS
Salmon Burgers
1 side of salmon, skin removed, roughly chopped into cubes (about 2 pounds)
2 eggs
2 tbsp. mayonnaise
1 cup panko bread crumbs
3 green onions, finely chopped
1 tbsp. chopped ginger
3 tbsp. soy sauce, or to taste
2 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. rice wine vinegar
Pinch salt
Vegetable oil, for pan frying

Assembly
Mayonnaise
Wasabi paste, to taste
6 hamburger buns with sesame seeds
Avocado slices
Pickled ginger
Cucumber slices
Red onion slices
Sprouts


PREPARATION
Salmon Burgers
Add batches of cubed salmon to food processor and pulse just until finely chopped. Be careful not to over process.

Transfer ground salmon to bowl. Add eggs, mayonnaise, bread crumbs, green onions, ginger, soy sauce, sesame oil, sugar, rice wine vinegar and pinch of salt. Mix to combine.

Divide mixture into 6 and shape into patties, about 1-inch thick.

Heat large non-stick pan over medium heat. Add 2 to 3 tbsp. vegetable oil. When oil is hot, add burgers in batches, if needed, to avoid overcrowding the pan. Pan fry until burgers are just cooked through, about 2 to 4 minutes per side.

Assembly
For the wasabi mayonnaise: combine mayonnaise and wasabi paste.

Toast buns, if desired.

Serve salmon burgers in buns and garnish with toppings, such as: wasabi mayonnaise, avocado, pickled ginger, cucumber, red onion and sprouts.

Perfect for speedy suppers, this quick and delicious roast beef quesadilla is a play on all the great flavours in a Philly Cheese Steak.


INGREDIENTS
Quick Roast Beef Quesadillas
2 tbsp. olive oil
1 small red onion, sliced
1 small red pepper, sliced
1 small green pepper, sliced
Salt and freshly ground pepper, to taste
4 large multi-grain or whole wheat flour tortillas
Dijon mustard, to taste
7 ounces deli roast beef (thinly sliced)
8 slices provolone cheese
Oil, for brushing the pan

Horseradish Dip
1 to 2 tbsp. creamed horseradish, or to taste
1/4 cup mayonnaise
1/4 cup yogurt
1 tbsp. chopped chives


PREPARATION
Quick Roast Beef Quesadillas
Heat large frying pan over medium heat. Add olive oil. When oil is hot, add onion, red pepper, green pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are lightly golden brown, about 3 to 4 minutes.

Add Dijon mustard, roast beef, cheese and veggie mixture to one side of tortilla. Fold. Repeat to make 4 quesadillas.

Heat griddle or large fry pan over medium to medium high heat. When griddle is hot, brush with oil.

Add quesadillas. Cook on each side until golden brown and cheese starts to melt, about 2 to 4 minutes per side.

Cut quesadillas in thirds. Serve with Horseradish Dip.

Horseradish Dip
Combine horseradish, mayonnaise, yogurt and chives.

Poaching the halibut in olive oil really seals in the juices, resulting in the most tender, moist and luxurious texture.


INGREDIENTS

4 cups virgin olive oil
8 small shallots
Peel of 1 lemon (peeled with a vegetable peeler)
1 tbsp. four peppercorn mix
2 thyme sprigs
16 to 20 grape tomatoes
4 halibut fillets (each about 5 to 6-ounces)
Salt and freshly ground pepper, to taste

Assembly
1/4 cup sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper, to taste
1 bunch radishes, cut in half or quarters, blanched until tender crisp
4 large handfuls sugar snap peas, trimmed, blanched until tender crisp
Chervil sprigs or micro greens, for garnishing


PREPARATION

Add olive oil to medium saucepan. Heat oil over medium heat. Add shallots, lemon peel, peppercorns, thyme sprigs and grape tomatoes. Warm oil to 115 degrees F. to 130 degrees F. (It should be hot to the touch but not burning.) Let flavours infuse into oil, about 15 minutes.

Season both sides of the fish with salt and pepper and place in the poaching oil. The oil should cover the fish. Poach until fish is just cooked through, about 10 to 15 minutes. Carefully remove fish, grape tomatoes and shallots. Set aside and reserve poaching liquid.

Assembly
To make the dressing: combine sherry vinegar and 1/2 cup warm olive oil, Dijon, salt and pepper. Whisk to combine. Toss a little of the dressing with the blanched radishes and snow peas.

Plate each piece of fish with some grape tomatoes, shallots, radishes and snow peas. Finish plate with a drizzle more of the dressing and garnish with sprigs of chervil or micro greens.

Add this classic New Orleans sandwich to your next game night menu or breakfast menu


INGREDIENTS

20 medium to large shrimp, peeled, deveined and tail removed
1 cup flour
1 tbsp. Cajun seasoning, or to taste
Salt and freshly ground pepper, to taste
3 eggs, beaten
2 cups cornmeal
2 cups panko bread crumbs, or substitute regular bread crumbs
Peanut oil, for frying
4 sub buns (soft-style)
Mayonnaise, for sandwich
Lettuce leaves, for sandwich
Tomato slices, for sandwich
Pickle slices, for sandwich
Hot sauce, for serving (optional)
Lemon wedges, for serving (optional)


PREPARATION

Set up breading station for shrimp. In first dish, combine flour, Cajun seasoning, and salt and pepper. In the second dish, add beaten eggs. In the last dish, combine cornmeal and panko bread crumbs. Set aside.

Add oil to deep fryer or pour enough oil to come 2 to 3-inches oil up sides of deep saucepan. Heat oil to 350 degrees F. over medium heat.

Dredge shrimp first in seasoned flour, then eggs and lastly, in the bread crumb mixture. Carefully add to the hot oil, in batches, turning once. Fry shrimp until just cooked through and coating is golden brown, about 3 minutes. Transfer to paper towels to remove excess oil.

Slice sub buns in half. Assemble sandwiches with shrimp, mayonnaise, lettuce, tomato, and pickles. Serve with hot sauce and lemon wedges.

can you nominate yourself
if so i nominate naijalifemag

Incredibly juicy, tender and flavourful, this Oven-Roasted Beer Can Chicken is out-of-this-world delicious!


INGREDIENTS
One 2 1/2-3 pound chicken
1 tsp. garlic powder
1 tsp. dry mustard
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. ground celery seed
2 tsp. dried thyme
Pinch cayenne (optional)
Salt and freshly ground pepper, to taste
1 can amber ale beer
2 tbsp. olive oil, for rubbing on chicken
1 large red onion, cut into quarters
2 heads of garlic
Corn on the cob, boiled or grilled, for serving (optional)


PREPARATION
Preheat oven to 425 degrees F.

To make the spice rub for the chicken: Combine garlic powder, dry mustard, smoked paprika, onion powder, ground celery seed, thyme, cayenne, and salt and pepper.

Pat chicken dry with paper towel.

Rub spices over chicken and inside cavity. Coat chicken with a drizzle of olive oil.

Open can of beer and remove about 1/4 of it. You can drink this as the chicken is roasting. Removing some of the beer will heat the liquid faster and therefore create more steam as the chicken roasts.

Assemble chicken to sit on beer can. Transfer to roasting pan. Add onion and garlic to pan.

Roast chicken until juices run clear and meat is no longer pink, about 1 hour, depending on size of chicken.

Remember beer can is extremely hot. Let chicken rest in roasting pan for 15 to 20 minutes, tenting loosely with foil.

Carefully remove chicken from beer can, it will still be hot.

Carve chicken and serve with roasted onions, pan juices and corn on the cob.

If you want to make a pan sauce to serve with the chicken: add beer leftover in can to the pan juices in roasting pan. Cook over medium heat, stirring to incorporate pan juices into the sauce, about 5 to 10 minutes.

Ooooh lawdie. This is my new favorite quick fix! It takes about 15 minutes, is totally rich, flavorful, and SUPER SPICY. Like, "burn a hole through your stomach" spicy. Call me crazy, but sometimes I want that. No, I crave that. So, this one goes out to all of you heat seekers! The simple sauce for this recipe uses only pantry staples and perfectly balances sweet, salty, and spicy. The richness of the butter helps smooth everything out, cilantro adds a fresh note, and the green onions lend a savory back note. It all just works and it happens to be incredibly simple. That's what I'm talkin' about.

Total Recipe cost: $2.04
Servings Per Recipe: 2
Cost per serving: $1.02
Prep time: 5 min. Cook time: 10 min. Total: 15 min.


INGREDIENTS COST
4 oz. lo mein noodles $1.13
2 Tbsp butter $0.20
1/4 tsp crushed red pepper $0.02
1 large egg $0.25
1 Tbsp brown sugar $0.02
1 Tbsp soy sauce $0.02
1 Tbsp sriracha (rooster sauce) $0.08
1 handful fresh cilantro $0.22
1 sliced green onion $0.06
TOTAL $2.04
STEP 1: Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

STEP 2: While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

STEP 3: In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

STEP 4: When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves (whole) on top and serve!

If you don't have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it. I've never tried it but I bet it's still tasty! If you bake yours instead of frying, let me know how it turns out



INGREDIENTS COST
2 lbs. boneless, skinless chicken breasts $3.96
2 large eggs $0.30
1/4 cup coconut milk (optional) $0.16
1/2 cup all purpose flour $0.28
1 cup bread crumbs $0.43
1 cup shredded coconut $0.50
1/2 tsp salt $0.05
1/2 cup vegetable oil, divided $0.29
1 cup sweet chili sauce $0.94
TOTAL $6.91
STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.

Spiced just right, these Grilled Shrimp Tacos are sure to be a crowd pleaser for your next barbecue or game night party.


INGREDIENTS

24 medium to large sized shrimp, peeled and deveined
1 tbsp. ancho chile powder or substitute your favourite chile powder
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. granulated garlic
1 tbsp. brown sugar
Salt and freshly ground pepper, to taste
Olive oil, as needed
8 (6-inch) flour or corn tortillas or taco shells
Tomatillo Salsa or Fresh Tomato Salsa
Lettuce, shredded
Cilantro leaves
Green onions, diced
PREPARATION

To make the dry rub for the shrimp: Add ancho powder, oregano, cumin, coriander, garlic, brown sugar and salt and pepper to small bowl. Stir to combine.

Pat shrimp dry with paper towel. Season the shrimp with 2 tbsp. of the dry rub or to taste. Use remaining rub for grilled chicken or steak, if desired. Drizzle shrimp with a little olive oil. Let marinate for 10 to 15 minutes.

Preheat grill to medium high. Brush grill with oil.

Add shrimp to grill. Cook the shrimp until they turn pink and start to curl and are just cooked through, turning once, about 3 to 5 minutes total grilling time.

Meanwhile, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted. Wrap tortillas in a clean kitchen cloth to keep warm. Alternatively, wrap tortillas in foil and heat for a few minutes in a 400 degrees F. oven.

Serve warm tortillas with the grilled shrimp and your favourite taco toppings. Try Tomatillo Salsa or Fresh Tomato Salsa, shredded lettuce, cilantro leaves and green onion.

If desired, serve the tacos with Corn and Bean Salad.

Making homemade tortillas really doesn't take much time.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm water (approximate)


In a large bowl, blend the flour, baking powder, and salt together.

With a pastry cutter/blender (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening. You want these ingredients to cling together slightly and hold a form when squeezed in your hands.

If the mixture crumbles, you do not have the shortening mixed in well or have too little (if it makes a hard clump them you need more flour and less shortening).

Add the water all at once and mix the dough quickly with a fork or by hand until the dough forms a mass.

Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl.

Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky.

Cover the dough with a towel or plastic wrap to let it rest for about 5 to 10 minutes.

Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking. Take your ball of dough and begin pinching off 1-inch diameter balls. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. Place it to one side of the mixing bowl and continue to do this until you have used all of the dough.

Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. This will permit the gluten to relax and make them much easier to shape and roll.

On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one directions, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.

NOTE: You can roll them thinner or thicker, if you like. Just remember to adjust the cooking time for how thick they are rolled. I roll mine the way they are done in New Mexico – slightly thicker than any store bought ones.


Heat a Comal, cast-iron griddle, or small skillet or frying pan to about 450 degrees F. over medium to medium-high heat until water droplets "dance" when dropped on the surface. You might have to increase or decrease the heat after you cook your first tortilla, but you should be able to tell if the tortilla is cooking too fast on the outside and still raw on the inside, or increase it if your tortilla is taking more than 30 seconds to begin to “puff” when placed on the comal.

Comal Definition - Mexican Comal or cast iron plate used to make tortillas If you do not have a comal, a large cast iron skillet or griddle works well, or even an electric griddle can be used when heated up to 400 to 450 degrees F.

Place the raw tortilla on the preheated Comal and allow it to cook until it begins to puff up with air pockets, turn carefully since not only is the comal hot, the tortilla is hot and the air pockets may release steam that can burn. Each side should cook about 30 seconds, leaving the tortilla puffy. Press on a center part of the tortilla slightly to be certain the inside is cooked. If it looks as though it has compressed down and is a darker color, your dough is not cooked in the center and will need to be returned to the comal.


Notes on cooking tortillas: I, along with others who have been making tortillas for quite some time, will roll the next tortilla while the previous is cooking. Unless you feel very comfortable doing this, I would recommend either having someone else flip the tortillas and pull them off the comal, or wait until the present tortilla is cooked before starting to roll a new one. You will find that tortillas can cook very quickly (approximately 1 minute), and they can burn very quickly! If you are using a cast iron comal, and the tortilla burns, you will need to scrape off the char and use a damp rag to wipe down your comal before continuing to cook. The flavor of one burnt tortilla can ruin the remainder of the batch.

As you pull the tortillas off the comal, place them in a tortilla warmer or on a plate (lined with a dish towel or paper towels to keep them warm).


Storing fresh-made tortillas:

The tortillas can be place in bags or containers and kept for several days in the refrigerator, and they can be frozen (although I do not recommend this as the taste changes some when they are thawed).

The dough can be frozen easily before cooking and thawed later.

Store extra tortillas in a plastic bag in the refrigerator. Since they don't have preservatives, they will spoil after a couple of days on the counter.

sadly no but with flour or corn meal, you can make the tortillas dough

Move over ham, there's a new meat in town! We challenge you to get creative this holiday season and roast up something different to mark the occasion. Roasted Chicken is kicked up a notch or two with a mouth-watering maple syrup glaze that adds incredible flavour and makes this dish shine.
http://naijalife.freehostia.com/mag/?p=14895

INGREDIENTS

1 whole chicken, about 3 to 3 1/2 pounds
Salt, to taste
2 garlic cloves, chopped
1 tbsp. ginger
1 green onion, finely chopped
1 tbsp. 5-spice powder
2 tbsp. vegetable oil
3 green onions, cut in half
1/2 cup freshly squeezed orange juice, to add to roasting pan
1 cup chicken stock, to add to roasting pan
2 tsp. orange zest (optional)

Maple Glaze
2 tsp. soy sauce
2 tsp. sesame oil
3 tbsp. maple syrup
2 tbsp. white wine vinegar or apple cider vinegar
1 tbsp. melted butter
PREPARATION

Preheat oven to 400 degrees F.

Combine salt, garlic, ginger, 1 chopped green onion, 5-spice powder and vegetable oil in small bowl. Rub mixture under the skin of the chicken breast, in cavity and over the skin. Cut 3 green onions in half and stuff inside chicken cavity. Put chicken in oven. Let chicken roast for 30 minutes.

While chicken is roasting, make maple glaze. Add soy sauce, sesame oil, maple syrup, vinegar and melted butter to small bowl. Stir to combine.

Add orange juice and chicken stock to roasting pan. Brush chicken with maple glaze and baste chicken every 10 to 15 minutes with the pan juices. If pan juices start to thicken or brown too rapidly, add more chicken stock or orange juice. Roast chicken until golden brown, juices run clear and meat is no longer pink, about 40 to 50 minutes more. The total roasting time for the chicken is about 1 hour and 20 minutes, depending on size of chicken.

Remove the chicken from the roasting pan, and let rest 15 minutes before carving.

Add orange zest to pan juices, if desired. If pan juices are too thick, heat roasting pan and thin with a little chicken stock. If pan juices are too thin, heat and reduce until syrupy.

Serve chicken with pan juices.

they say it to black people
on a more serious note, they sell them in stores for those who fancy them

amala
garden egg

tortillas can be found at fiesta or any mexican store...

all the tribe all have their best dishes...so its kind of hard to say who the best cooking tribe is in nigeria
the way a calabar woman will make edikaikong will taste different when a yoruba makes it and the way an igbo woman will make isi-ewu will differ from the way a yoruba person will make it. or is it making ewa goin or ewedu. another tribe won't do it justice like a yoruba person as making tuo to an hausa
give or take all tribes cook their own traditional dishes best/better than the other tribe

it sure depends on how it is made... ogbono soup tho better cannot be compare to okra with stew
they all taste different to a hungry person

Deli-roast chicken, store-bought barbecue sauce and prepared coleslaw mix makes this taco salad a quick and easy dinner any night of the week.


INGREDIENTS
Taco Bowls
4 large tortillas
2 tbsp. olive oil

Pulled Chicken Mix
1 tbsp. olive oil
1 small deli-roast chicken
1 garlic clove, chopped
Pickled jalapenos
1 cup to 1 1/2 cups barbecue sauce

Assembly
1 (14 ounce) bag pre-shredded cabbage or 1/2 large cabbage, shredded
3 tbsp. chopped cilantro
Juice of 2 limes
Pinch sugar
1/3 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cucumber, sliced or diced
1 tomato, diced
1 avocado, diced
1/2 red onion, sliced
3 tbsp. chopped cilantro or cilantro leaves
1 cup shredded cheddar cheese
Sour cream
1 lime, cut in wedges

PREPARATION
Taco Bowls
Preheat oven to 400 degrees F.

Brush tortilla shells lightly with oil. Nestle each tortilla shell between 2 oven-proof bowls. Bake until tortilla takes on bowl shape, about 15 minutes. For extra crispy shells, remove from bowls and cook until golden and crispy, another 5 minutes.

Pulled Chicken Mix
Remove chicken from bones and shred or chop meat.

Heat skillet over medium heat. Add olive oil. When olive oil is hot, add garlic and cook for 1 to 2 minutes. Add 1 cup to 1 1/2 cups barbecue sauce, depending how saucy you like your pulled chicken. Bring to a boil. Add chicken and pickled jalapenos. Stir. Cover and let chicken heat through, about 8 to 10 minutes.

Assembly
Make coleslaw: Add cabbage, cilantro, lime juice, sugar, olive oil and salt and pepper to a bowl. Toss to combine. Taste and adjust seasoning.

To serve: Add coleslaw to each taco bowl. Top with pulled chicken mixture. Serve with garnishes, such as cucumber, tomato, avocado, red onion, cilantro, cheese, sour cream and lime wedges.

Custard and akara . yep

Peak

Hey sleepyhead! Find yourself sacrificing breakfast for the snooze button? Don't start skipping the most important meal of the day - this easy ideas will start your busy weekdays off right and give you the energy you need to last until lunch. So Wake up your taste buds with this grilled savoury sandwich with eggs, ham, and cheddar cheese.

INGREDIENTS

2 tbsp. mayonnaise
1 gherkin, chopped
1 tbsp. chopped parsley
1/2 tsp. lemon juice
Salt and freshly ground pepper, to taste
6 slices ham
3 hard-boiled eggs, sliced
4 slices of cheddar
Handful arugula
2 ciabatta buns
PREPARATION

In a bowl mix the mayonnaise, pickles, parsley, lemon juice. Season the mayo mixture with salt and pepper.

Slice each ciabatta bun in half. Layer evenly in each sandwich: the mayo mixture, ham, egg slices, cheddar and arugula. Toast sandwiches in panini press until bun is lightly toasted and cheese begins to melt. (Alternatively, if you do not have a panini press, cook the sandwiches in a grill pan or cast iron fry pan, pressing each sandwich flat with a weight such as a heavy fry pan or a brick covered in aluminum foil.) Makes 2 sandwiches.

PeterKbaba: I dont know why tribalism or favorism always robs us from real leader that can solve our problem.. rather people will vote for criminals and later start complaining ....

jackpot

mukina2: MAULAG students if you protest too much, we'll add school uniforms to your present status

ROTFLMAO and he can do it tooo

hahahhahaha

i hope it doesn't come to that
if not.... my name will be LI yong Sui

lol