Korean Beef Sauce by Briwood Farm Market Staff Ingredients (per pound of beef) • ¼ cup packed brown sugar • ¼ cup reduced-sodium soy sauce • 1 tbsp vegetable oil • 2 tsp sesame oil • 3 cloves garlic, minced • ½ tsp crushed red pepper flakes (or more to taste) • ¼ tsp ground ginger • ¼ tsp sesame seeds Directions In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, garlic, red pepper flakes, and ginger. In a skillet, cook one pound of your favourite beef until browned. Add the sauce and cook for about 2 minutes, stirring to coat the meat. Serve over rice and garnish with thinly sliced green onions and a sprinkle of sesame seeds.
Loaded Baked Potato Dip Creamy, decadent, and full of flavour, this dip makes a show- stopping appetizer! Ingredients
• 1 large russet potato • 8 oz Briwood bacon • 8 oz plain nonfat Greek yogurt • 8 oz sour cream
• 1 tsp garlic powder • 1 tsp onion powder • ¾ tsp salt • ½ tsp ground black pepper • ¾ cup freshly grated sharp cheddar cheese • 3 tbsp chopped fresh chives • Kettle-style potato chips, for serving Directions
Looking for a New Shed this Winter? If you prefer a hot dip, transfer to an oven-safe dish, sprinkle with the reserved bacon and chives, and bake at 350°F for 15 minutes before serving. Cook the bacon until crisp. Once cool, dice into small pieces. Poke the potato several times with a fork, then place in the microwave on high for 6–10 minutes, or until soft and cooked through. Let cool slightly. Slice the potato in half, scoop the insides into a mixing bowl, and discard the skins. Mash the potato with a fork until smooth. Add in the yogurt, sour cream, garlic powder, onion powder, salt, pepper, cheese, two-thirds of the chives, and all but 1 tbsp of the bacon. Stir to combine. Taste and adjust seasoning if needed. Transfer the dip to a serving bowl. Top with the remaining bacon and chives, and serve warm with potato chips.
Cooking Tip: Taste as you go – flavours shift during cooking.
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