Recipe: Tasty Milk Can Supper

Milk Can Supper.

Milk Can Supper Milk Can Supper very diverse and have ideal taste that unique. Several kinds of Milk Can Supper recipes are also enough convenient to process and do not take lengthy. Though not everybody likes Milk Can Supper food, now several people are get attached and like the various Milk Can Supper foods on hand. This can be seen than the number of restaurants that prepare Milk Can Supper as one of the serving. You can cook Milk Can Supper using 18 ingredients and 32 steps. Here is how you cook that.

Ingredients of Milk Can Supper

  1. Prepare 2 lb of red potatoes 2 to 3 inch diameter.
  2. You need 6 of each carrots.
  3. You need 2 of each onion.
  4. It's 4 of each ears of corn on cob.
  5. You need 5 dash of basil.
  6. It's 20 dash of chopped parsley.
  7. You need 10 dash of salt.
  8. It's 4 dash of ground black pepper.
  9. It's 1 pinch of very small pinch all spice.
  10. You need 10 dash of garlic salt.
  11. It's 3 of each bay leaves.
  12. You need 4 stick of fresh thyme.
  13. You need 2 lb of meat, cut in 3 inch pieces.
  14. Prepare 1 1/2 tbsp of olive oil, extra virgin.
  15. You need 4 clove of garlic cloves, smashed.
  16. You need 2 of each bell peppers.
  17. It's 2 cup of budwyeiser beer.
  18. You need 1 head of cabbage.

Milk Can Supper instructions

  1. Get a baking sheet out and place near cutting board.
  2. Wash red potatoes but don't peel, place in a mixing bowl.
  3. Peel carrots, cut off ends.
  4. Chop carrots in thirds and place on baking sheet.
  5. Cut end off cabbage, discard the end.
  6. Cut cabbage in 8 pieces, place on baking sheet.
  7. Peel onions.
  8. Cut onions in 8 pieces, place on baking sheet.
  9. Shuck corn, rinse.
  10. Cut corn in thirds, place on baking sheet.
  11. Peel and smash garlic cloves, place in a bowl.
  12. Slice bell peppers in half, remove seeds and rinse.
  13. Slice each half of bell peppers in 5 to 6 slices, like it's a veggie platter serving.
  14. Place bell peppers on baking sheet.
  15. Heat oil in a 3 quart pot.
  16. Sear meat chunks.
  17. Remove meat, set aside.
  18. Fill bottom of pot with red potatoes.
  19. Layer cabbage on top of red potatoes.
  20. Layer corn on top.
  21. Layer carrots on top.
  22. Layer onions on top.
  23. Layer smashed garlic cloves on top.
  24. Add basil, chopped parsley, salt, pepper, allspice, garlic salt, Bay leaves, fresh thyme.
  25. Measure beer, note it foams!.
  26. Pour beer on top of vegetables.
  27. Put cooked meat on top.
  28. Cook on medium high for 30 minutes.
  29. Add bell peppers.
  30. Cook on medium high another 20 to 30 minutes, until potatoes are cooked aka you can pierce them.
  31. Remove Bay leaves and discard.
  32. Serve on a huge platter (this fills an entire roast pan), seasoning to taste.

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