McCormick Smokehouse Black Pepper

Posted on April 15, 2014 by incognita

If you like BBQ but don’t like all the calories. This needs to be a pantry staple!!! I used it with try it with garlic sun dried tomatoes stored oil. You will think you are eating bacon!!

<br />

Saigon Cinnamon

Posted on January 19, 2014 by incognita

This stuff is the bomb!!! I had no idea there was such a difference in Cinnamon. This is the secret ingredient for great Cinnamon and Brown Sugar Oatmeal.

It also makes a great peanut butter, banana with honey and cinnamon sandwich.

Sate Sauce

Posted on December 15, 2013 by incognita

If you love the peanut sauce you get in Asian restaurants and have failed at replicating the sauce at home I have the ingredient for you.

In the condiment aisle of most Asian grocery stores you will find this paste. They are really easy to use. Break off the portion of your desire and then add hot water to get the consistency you want. You will be very very happy. Keep these stocked in your pantry!!!

Order online:

Lazy Gurl crEATive Hot Sour Soup

Posted on November 24, 2013 by incognita

My Friend Angie turned me on to the Preserved Mushrooms a couple of years ago. We call it our cRacK sauce.

Winter has officially arrive here in Philly so I thought I would see if I could use the cRacK sauce for Hot and Sour Soup. It turned out AMAZING!!! Done in about 10 minutes. Below you will find the crEATive cooking outline below.

Ingredients:

2 cans of Beef Broth

2 TBSP of fresh ginger

1/2 jar of Preserved mushroom

1 stalk of chopped celery – Chopped

3 TBSP of Soy Sauce

3 TSP Rice Wine Vinegar

Tofu or other protein (I didn’t have any today :()

Corn Starch Slurry (2 TSBP of Corn Starch to 5 TBSP of water)

The Gist of It:

Add 2 cans of Beef Broth of to a soup pot over medium high heat.

Grate in about 2 TBSP of fresh ginger. Add 1/2 jar of Preserved mushroom.

Add 1 stalk of chopped celery and 3 TBSP of Soy Sauce.

Make a corn starch slurry (2 TBSP of Corn Starch to 5 TBSP of water). When the soup begins to boil, drizzle in corn start slurry while you are whisking the soup mixture. Crack the egg and drizzle it into the soup mixture.

Add the 3 TBSP of Rice Wine Vinegar

Turn off the heat and enjoy!! Chopped 2-3 scallions to top the soup mixture.