Tamisha's Tailoring. Saloon and boutique and wedding shop

“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, ‘Who am I to be brilliant, gorgeous, talented, fabulous?’ Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”

Best Ever Pepper Steak - OMG DON'T LOSE THIS
INGREDIENTS
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar ...
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Do you have a birthday party... A wedding or anniversary.. Maya malilo.. Contact Tamishas for good catering services.... On 0888001111

Burn rosemary at home, surprising what happens a few minutes later
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Papaya Leaves: Miracle Product Against Cancer, Digestion ...😊 😋😋
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MILK BREAD😍😋
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Jalapeno Cilantro Ranch salad dressing
1 cup sour cream (plain Greek yogurt for healthy)
1 cup whole milk
1 hidden valley ranch seasoning pack
About 1/4 cup pickled jalapeños
About 1/4 cup or more cilantro
2 cloves garlic
Splash of lime juice
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Crockpot White Bean and Ham Soup - Don’t Lose This Recipe
Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone.
This soup also has lots of mixed vegetables.
1 lb of dried White Northern Beans, rinsed and sorted throughabout
1 lb of ham, large pieces
3 (14.5 oz each) cans of chicken stock
1 medium white onion, diced
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California Spaghetti Salad
1 lb. spaghetti
1 can olives
1 o oz. container cherub or grape tomatoes
1 cucumber
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Salmon with garlic and lemon butter
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Chicken pot pie bake – Don’t Lose This Recipe
Ingredients

1 can Pilsbury Grands Biscuits 8 biscuits
2 tablespoons butter
1 small package frozen veggie mix...
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Sunday lunches .. If interested contact me on 0984221666 or 0888001111 .

Full chicken and rice or potatoes with salad 25 pin...

Half chicken 15 pin

Beef stew for 4 people... 12000

Local chicken (whole ) 30,000

Goat stew 20,000

Note: this is not one portion but the family pack

Tiramisu with salted butter caramel😍
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Mashed Potato Egg Gratin
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Osasesa pansi pa bed, kugona kutembenuka no noise... Ana kudumphapo no noise, but once roof yayamba kudontha ngozi...no changing bed forever... Good for senior bachelors izi mama Aja owumira aja

What are the advantages and disadvantages of such a fixed "bed"? 🤔

Coconut and Custard Pie!!!😍
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1 ingredient desserts in 5 minutes, without oven, without condensed milk!😍
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Do you have a birthday party... Wedding...bridal shower or a corporate event... Please feel free to ask me anything... Kitchen Divas and caterer ( we are all divas in the kitchen)

THE HISTORY OF FRIED RICE
I've always loved food, and now I'm fascinated by the history of it. One day, when I was eating, I thought, "I wonder who thought this up?" And that's when I started to become interested in the history of the foods I was eating. That's why I want to share a brief history of fried rice with all of you today.

The earliest record of fried comes from the Sui Dynasty from 589-618 CE. Although the earliest record of fried rice is from that time period, the stir-fry technique used to fry rice only became widely popular later in the late Ming Dynasty from 1368-1644 CE.

Like so many foods that we all enjoy today, fried rice is believed by food historians to have started out as a way to use up leftover food. The southern Chinese usually prefer their rice plain and used as a base eaten with meat and vegetables. To conserve food from the day before that was still good but not very fresh, vegetables, meat, and rice were used to make a hot meal of fried rice.

This method of cooking allowed people to use up food that was past its prime but not so bad that it would have to be fed to the animals. To achieve better flavor while cooking with less than fresh ingredients, soy sauce, lard, and garlic were used to help both add flavor and mask the fact that the individual ingredients were at the end of their lifespan.

Like so many other recipes, fried rice has undergone many changes since its early days. Although traditional fried rice is still served up in almost every Chinese restaurant, there are many variations that can be purchased. Today, you can find American, Japanese, Indonesian, and even Latina American versions of fried rice.

Closeup shot of spoon mixing easy chicken fried rice in skillet
HOMEMADE CHICKEN FRIED RICE
This delicious easy chicken fried rice recipe is simple to make, which means it stays true to the tradition of the original simple fried rice.

It's packed with all the ingredients we know and love in our fried rice like chicken, peas, carrots, eggs, and soy sauce, and it comes together quickly and easily.

INGREDIENTS
As you can see from the list of needed ingredients, this chicken fried rice recipe isn't hard to make at all. In fact, you can easily find all of the ingredients below at your grocery store. Just gather them up and get started and you'll be eating good in no time at all.

2 tablespoons vegetable oil, divided
2 cups small diced boneless skinless chicken breasts
½ cup matchstick carrots
½ cup frozen peas
2 scallions or green onions, thinly sliced, plus more for garnish
3 large eggs, lightly beaten
3 cups cooked and cooled brown or white rice, leftover rice works too
2 tablespoons soy sauce
2 teaspoons dark soy sauce, optional
½ teaspoon sesame oil
Options

1 cup frozen vegetables may substitute if needed for carrots and peas

season with salt and pepper to taste
Bowl of homemade chicken fried rice with skillet in background
HOW TO MAKE CHICKEN FRIED RICE
The steps to make this simple chicken and rice recipe can be found below! I promise you it's a breeze! As you'll see in the following steps, I'm not kidding when I say this is an easy recipe. It takes next to no time at all, and it's very straightforward. It's one of the easiest Chinese dishes to make at home that you'll ever try.

HEAT UP THE SKILLET
Place a large skillet over medium high heat. Add ¼th of the oil and once hot, add the chicken and brown it until cooked through about 5 minutes. Place the cooked chicken on a plate and set it aside.

ADD IN THE VEGGIES
In the same skillet, add another ¼ of the oil. Once hot, add the carrots, peas, and scallions and sauté until slightly softened and stir fried, 1-2 minutes, place them onto the plate with the cooked chicken.

COOK AND SCRAMBLE THE EGGS
Add another ¼th of the oil to the skillet and add eggs to the pan and scramble until just cooked through about 1-2 minutes. Place the eggs on the plate with the cooked chicken and veggies.

FINISH UP THE RICE IN THE SKILLET
Place the skillet back onto the hot burner. Add the remaining oil. Add the cooked rice to the skillet and press it down with the back of a spatula. Let the rice slightly crisp and char for about 1 minute, then toss it to mix and fluff the rice. Add the cooked chicken, veggies, and egg back to the pan and toss to combine.

ADD IN THE EXTRA SAUCES AS DESIRED
Add the soy sauce, dark soy sauce if using, and sesame oil. Mix until everything is coated in the sauce. Taste and add more soy sauce if needed.

That's all there is to it! This entire recipe is basically just a matter of adding ingredients one at a time and cooking them until you achieve that classic fried rice flavor we love.

You're going to love this recipe!


INGREDIENTS


2 tablespoons vegetable oil, divided
2 cups small diced boneless skinless chicken breast
½ cup matchstick carrots
½ cup frozen peas
2 scallions, thinly sliced, plus more for garnish
3 large eggs, lightly beaten
3 cups cooked and cooled rice
2 tablespoons soy sauce
2 teaspoons dark soy sauce, optional
½ teaspoon sesame oil
INSTRUCTIONS


Get out and measure your ingredients.

Place a large skillet over medium-high heat. Add ¼th of the oil and once hot, add the chicken and brown it until cooked through about 5 minutes. Place the cooked chicken on a plate and set aside.

In the same skillet, add another ¼th of the oil. Once hot, add the carrots, peas, and scallions and saute until slightly softened, 1-2 minutes, place them onto the plate with the cooked chicken.

Add another ¼th of the oil to the skillet and add the eggs to the pan and scramble until just cooked through about 1-2 minutes.

Place the eggs on the plate with the cooked chicken and veggies.

Place the skillet back onto the hot burner. Add the remaining oil. Add the cooked rice to the skillet and press it down with the back of a spatula. Let the rice slightly crisp and char for about 1 minute, then toss it to mix and fluff the rice.

Add the cooked chicken, veggies, and egg back to the pan and toss to combine.

Add the soy sauce, dark soy sauce if using, and sesame oil.

Mix until everything is coated in the sauce. Taste and add more soy sauce if needed.

Serve.

Enjoy every bite.

NOTES
This rice is made more in the traditional way, using soy sauce as the salt and no pepper. If you want to add salt and pepper on your own, go for it!
Dark soy sauce gives a lovely depth of flavor to the rice plus the pretty darker color than other fried rice recipes. You can normally find it at your local Asian grocery store. If you can’t find it, you can substitute more soy sauce in the same amount.
This is a fantastic base recipe to add whatever leftover veggies or protein you have on hand.
To reheat, you can do so in the microwave or add it back to a skillet. I suggest adding a little stock while reheating as the rice can tend to dry out in the fridge.
Are you looking for some mouthwatering side dishes?

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Sticky Oven Barbecue Ribs
Ingredients:
Ribs:
4 pounds (2 kg) baby back pork ribs
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
2 teaspoons salt
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Hello everyone, my names Nan and I am 114 years old, I made my own birthday cake with peach cream and filling, I started decorating cakes from 5 years old, I love it, and I can’t wait to grow my baking journey 😊💕❤️💓
Full recipe⬇️⬇️⬇️
http://recipes.pet12h.com/peaches-and-cream-layer-cake/

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Hand made wig 100% contact us for more information

Dress made by us @ Tamisha's Tailoring shop

A must have skirt u can have it over wrapped or like this