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3015 nw 79th street, Miami, Florida 33147
1 lb lean ground beef
1(16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1(8 ounce) package manicotti
2 1⁄2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1⁄4 cup sliced green onion
1⁄4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover. Sprinkle with cheese, onions, and olives.Bake for 8 minutes more.
Then add sour cream.
Avocado-Orange Salad (For Two)
2 cups bibb lettuce, torn
1 orange, segmented
1⁄2 avocado, diced
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 pinch cayenne pepper
salt and pepper
Divide the lettuce, orange segments and avocado among 2 chilled plates.Whisk together the dressing ingredients and drizzle over salad.
P. F. Chang's Mongolian Beef
2 teaspoons vegetable oil
1⁄2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1⁄2 cup soy sauce
1⁄2 cup water
3⁄4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1lb flank steak
1⁄4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan. #Recipe#mongolian#beef#foodexpress#foexonline#miami#miamibeach#fl#miamidade#305#restaurant#food#foodporn#yammy#delicious#miamistyle#miamilife
Baked Mouth-Watering Barbecued Chicken
The name says it all. The sweet-and-tangy sauce coating these tender chicken pieces will make your mouth water!
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter or margarine
1 cut-up whole chicken (3 to 3 1/2 lb)
1 cup ketchup or 1 can (8 oz) tomato sauce
1/2 cup hot water
1/3 cup lemon juice
1 teaspoon salt
1 teaspoon sugar
2 teaspoons paprika
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped (1/2 cup)
1 Heat oven to 425°F. Mix flour, salt, paprika and pepper. Sprinkle both sides of chicken with flour mixture.
2 Melt butter in 13x9-inch (3-quart) glass baking dish in oven. Place chicken, skin sides down, in dish. Bake 45 minutes.
3 Meanwhile, in 1-quart saucepan, heat all barbecue sauce ingredients to boiling, stirring occasionally. Keep warm.
4 Drain and turn chicken; reduce oven temperature to 375°F. Spoon hot barbecue sauce over chicken. Bake 15 minutes longer or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). #Recipe#chicken#baked#bbq#foex#foodexpress#foexonline#miami#miamibeach#fl#miamidade#305#restaurant#food#foodporn#yammy#delicious#delivery#breakfast#dinner#lunch#pizza#burger#pasta#sushi#normandy#miamilife#miamistyle#miamiliving