"Why Pug’s Kitchen? That’s my nickname, and has been for the best part of 40 years. My family history is steeped in food. My mum, my Duchess, grew up in the forties in a dockers’ cafe in London
My site does two things: it shares solid recipes and also tells the story of the people behind them. I add the recipes with the personal tales of the people behind them regularly." - https://pugskitchen.com/
Dishs is a digital cookbook that allows you to create and save all your favorite recipes on your mobile device.
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Neuro Cuisine: Exploring the Science of Flavour
Photo credit: Tamal Ray
This is my first attempt at Fried Radish Cake. We called it 炒萝卜糕 or in Teochew 菜头粿. I followed the recipe here. Without the Chinese sausages, preserved radish and shrimps in this particular dish. I used mushrooms and daikon (radish) only.
It started as I saw these beautiful peppers, they're Dutch peppers actually but has a very sweet taste!
Made this lovely lecso in Tallinn today, it's really a great Spring time and we were out at Pirita.
An Easy Guide to learn how to cook new recipes, or to compare your recipes. You can improve our recipes inspired by the recipes you find on recipesfinder.com! The recipesfinder.com site will help you:
- Cooking new recipes
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Quicktasty'cs microwave dish: baked potato in 3 variations. Quick, tasty, fantastic - microvave dishes served within minutes.
More recipes at:
https://www.facebook.com/quicktastycs
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https://www.youtube.com/channel/UCmUl80kaUaeuk0R4lVDMQrQ
This dish became one of my favourite after living sometime in Hungary. When I was in Singapore, I didn't used to 'to know' how to appreciate this dish. To me, this dish was totally fatty, very sinful after eating. Now, it is not the same.
Csülök is how they called it in Hungarian.
I made this today simply with two spices: cloves (szegfűszeg in Hungarian) and garlic powder. With a fresh pork knuckle is enough to give it good flavour, but of course add a pinch of salt to top it off. Leave them in the HappyCall pan, simmer it until tender. That's it. Just such a pleasure and satisfying to eat it in the winter cold season. Following is a video of Rulka, a Russian and German fusion recipe.
Fit. Cookin' is a website and mobile phone app bringing you clean, lean and healthy recipes, using everyday ingredients, designed fit within your daily lifestyle.
Our recipes have been designed to use wholesome and everyday ingredients to help you reach your targets whether its weight loss, mass gain, or general healthy eating.
All our recipes packs have macro break downs, and include vegan, gluten free recipes to assist in making things that little bit easier. Packs featured within the app are categorised to fit various diets. This includes smoothies, lean gain recipes and weight loss. Recently featured packs include collaborations with various sports professionals, giving you an insight on their diet and specifically designed recipes associated with them.
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Originally uploaded by zannnielim
This dish became one of my favourite after living sometime in Hungary. When I was in Singapore, I didn't used to 'to know' how to appreciate this dish. To me, this dish was totally fatty, very sinful after eating. Now, it is not the same.
Csülök is how they called it in Hungarian.
I made this today simply with two spices: cloves (szegfűszeg in Hungarian) and garlic powder. With a fresh pork knuckle is enough to give it good flavour, but of course add a pinch of salt to top it off. Leave them in the HappyCall pan, simmer it until tender. That's it. Just such a pleasure and satisfying to eat it in the winter cold season.
Following is a video of Rulka, a Russian and German fusion recipe.
Following is a video of Rulka, a Russian and German fusion recipe.
Fiona created this great blog about soup recipes as part of her social media course. I think the result is great. Worth to have a look:
https://soupingthealphabet.wordpress.com/
https://soupingthealphabet.wordpress.com/
DelishPlan provides tasty recipes and useful resources to help busy people put dinner on the table faster and easier than they ever thought possible!
Green curry is one of the most popular curries in the world and while it’s possible to buy premade green curry paste, it will never taste as good as your own freshly made curry paste.
These Are The Ingredients You Will Need:
8-10 small green chillies, seeded
2 lemon grass stalks, white part only, thinly sliced
1 1 inch piece of galangal, finely chopped
1 teaspoon very finely chopped kaffir lime skin
4-5 garlic cloves, finely chopped
3-4 Asian shallots, chopped
5~6 coriander roots, finely chopped
A handful of holy basil leaves, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground coriander, dry-roasted
1 teaspoon ground cumin, dry-roasted
How to Make Your Green Curry Paste
Using a pestle and mortar, you first need to pound the chillies, lemon grass, galangal and lime skin into a fine paste. This may take a while but be patient as the longer you do it, the better it will taste!
Add the garlic, shallots and coriander roots and keep pounding together.
Add the remaining ingredients one at a time and pound until the mixture forms a smooth paste.
Remember, for as long as possible.
Alternatively, you can use a food processor or blender to grind or blend the ingredients into a paste. But you have to bear in mind that the flavour won’t be as good if you take this short cut. Add cooking oil, as needed, to assist the blending if you decide to go this route.
Now that you have your paste check out this green curry recipe and make your own fantastic curry. You can also find many more authentic Thai recipes that are really easy to follow as long as you find the right ingredients
Why use a wooden spoon?
1. It’s strong; this means that it can stir thick things without breaking, and it can scrape things off of the bottom of pans;
2. It’s soft; this means that, with the possible exception of nonstick pans, it’s not going to scratch the finish of your cookware;
3. It’s insulated; this means that, if you’re making candy or something else sensitive to sudden temperature changes, you’re not going to cause sudden crystallization by putting in a tool that will suck a bunch of heat out of part of your dish;
4. It has a high heat tolerance; this means that it won’t melt if it rests on the side of a pan or stirs something really, really hot;
5. It’s wood; this means that it looks nice, and also that it feels nice in the hand. For those who went through classical training and interned with someone also classically trained, there’s a good chance that they learned to cook with some wooden spoons, so there’s some familiarity and maybe a bit of nostalgia there.
This is my replacement for those white refined flour things like white pasta and French bread. I'm staying away from the refined stuff. The small baby potatoes are creamy and starchy. The savory flavors and the richness of the oil make it a super yummy hot lunch or dinner side. Super basic I know.. it is the begining. Sometimes the simpler the better, right? Ingredients: Baby Yukon golds one inch size Olive oil S&P Garlic powder or fresh Sesame seeds Sunflower seeds Thin sliced almonds Cilantro A new Journey. I have always wanted to go vegetarian, for as long as I can remember. I have an omnivore Hubby and Child. The child already dislikes the meat, so he will be an easy one to convert. Hubby is more of a caveman in love with his grill. (No offence sweetheart) I have been on a role with it for some time now. I feel 20 lbs lighter and haven’t lost much weight, maybe 2-3 lbs. It is amazing how much lighter, healthier and happy I feel. I can move again. I don’t feel like I’m going to explode from bloat. I have always been light on the meat, but when the flood happened last month we were full time stressed out and exhausted. We relied on my mom running for take out everyday dinner and lunch. I ate what was handed to me. This went on for two weeks. I have never felt so awful in my life! Once I had my wits back about me and recovered from the stress and exhaustion I began a recovery food plan. I have been planning vegetarian meals for myself, and I recently turned to some online friends for support. What a great bunch of folks out there. I want to thank everyone for listening and giving me info and the confidence I needed to keep me going! I hope that the home front will come around and support me as well. My sister has been great, she actually got on board too but, she doesn’t live here. I hope her family embraces some change as well. Thank you and Such! Beth ***I am not proclaiming to "be" a vegetarian, I am trying to be one. I am also trying to keep dishes as vegan as possible. I do have a serious love of cheese. It is my undoing. And eggs work there way in here and there.... and honey. *****EDIT*****
The recipe: This is 1 serving. 10-14 oz. for main dish or 2 5-7oz servings as a side. 10oz baby white potatoes (1 inch round size) I found some at Dave’s (if you are a Rhody) this time around. “Bon Campo” in the mesh bag. Olive oil Enough to coat pan and potatoes. I used “Olave” EVOO found at whole foods. Cilantro 1/8 cup chopped fresh. Sunflower seeds (raw shelled), sesame seeds, thin sliced almonds & pignoli nuts. ¼ cup mixture of them. Sesame being the least amount. Garlic 2-3 fresh cloves and/or powdered. Wash and leave skin on potatoes, boil until tender. Apx 15 min. Drain Potatoes and make sure they “steam off” until they look dry on the outside. Slice them in half. Add oil to medium size frying pan, warm over medium heat. Add potatoes to pan with; garlic (I love a ton and used 2-3 cloves along with a sprinkle of garlic powder), salt and pepper. Sautee until lightly browned. Turn off heat and add the seed mix and the cilantro. Serve warm. I had this with Vina Borgia, a Grenache from The Savory Grape, in the shopping plaza with Dave’s Market at Division Rd. East Greenwich. It is in their " Great wines under $11" area at the front of the store. I haven't changed my wine drinking ways ;) Enjoy! https://farm5.staticflickr.com/4053/4576497277_52355973ae_b.jpg
If you are in the process of planning a dinner party, the following tips can help you create a lovely table setting.
1. The dishes that you choose should be a good match for the type of food that is being served. For instance, if you are serving a casual, down-home type of meal, country style plates are a great choice. To keep things simple, you may want to opt for white china instead. The clean, crisp look of this china is the perfect complement for any type of food. When shopping for china, try to look for a set that can be mixed and matched. This will make it easy to add additional pieces as needed in the future without having to worry about them looking out of place.
2. When purchasing your china, consider adding a few spare soup bowls to your set. Soup bowls can be used for a number of different purposes ranging from serving food to holding condiments.
3. In terms of glasses, it is generally best to stick with glass tumblers or traditional wine glasses. These two styles of glasses are versatile enough that you can serve whatever types of beverages you want in them whether you are hosting a formal or informal dinner.
4. Traditional tablecloths are always a great option, but so are contemporary ones too. However, don't be afraid to think outside the box when it comes to covering the table. For instance, you may be able to sew a beautiful vintage sheet into a one-of-a-kind tablecloth. Look for fabrics such as lace to add a rich, textural look to your table.
5. Use colorful cloth napkins to add visual interest to the table setting. You can even pair two napkins with colors or patterns that complement one another in each napkin ring to really make each place setting pop.
6. The table itself says a lot about the whole setting. A quality solid wooden table like those from Oak Furniture Company can set the right mood and really create that attractive luxurious feel
7. Don't feel like your dessert dishes have to match the rest of your dishes. This is one area where you can mix and match however you see fit. For ice cream or other liquid desserts, you can even use soup bowls. Alternatively, for a fancier look, try sticking with dainty plates or bowls. This helps dessert seem even more decadent and indulgent.
8. Coffee is the perfect after dinner beverage. To wind down after your meal, opt for either delicate French coffee cups or sturdy mugs depending on the overall tone of the dinner that you hosted.
Take a look at this amazing new way to handcraft your very own Organic, Gluten Free, Non~GMO, Vegan Friendly Ginger Beer! Perfect for mixing up your favorite mule cocktails.
Originally uploaded by zannnielim
Ordered this pork knuckle dish called the Squealer at the a baby-friendly restaurant in Budapest at the Pauley Ede street. The restaurant's name is Pest Vakvarjú Restaurant. They wrote there in the menu that it is cooked in the "jóasszony style" :) Food is quite okay, just want to highlight that the staff and place is really very baby-friendly - and I really appreciate it!
Dulce de Leche Crepe sounds a like a really yummy dessert. For one, I love crepe, pancakes, any variations of these basic ingredients eggs, flour and milk. Morphing condensed milk into dulce de leche takes about four hours, but it makes this an insatiable craving! Whether it is called manjar in Chile and Ecuador, or manjar blanco/arequipe in Colombia, Peru and Venezuela, or even known in Portuguese as doce de leite, this candy of milk is simply irresistible.
"I-DID-IT-AGAIN"! I made this Carrot Cake for the second time and it was a great success! Here is the recipe or see below, the texture is so moist. The only difference is I am using whipped heavy cream instead of butter for the cream cheese frosting. Noticed the tint of difference in the cream texture? It is smoother which flows and the frosting using butter is with a tint of "buttery-yellow'' :)
In Estonia, vahukoor (or heavy cream) comes in 200ml package or 400ml. Since I am making only one cake with two eggs, I used this small packaging type. It is a joke to have added in the title that this Carrot Cake is from Estonia. (There is Porganditort toorjuustukreemiga in Estonian as its Carrot Cake). Rather, I meant to say I am making this cake in Estonia with an Estonian heavy cream. To be really honest, I love the dairy products in Estonia like their sour cream (Harpukoor), butter (voi) from Saaremaa in particular and certain cheeses. I cannot take most kinds of its yoghurt or milk sometimes it makes my tummy 'work'.
Carrot Cake Recipe by Jodee
INGREDIENTS
1 Cup (200g/7oz) brown sugar2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)
Cream Cheese Frosting:
1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract
METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan.
5. Pour mixture into pan and place in the oven at 340°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.
My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.
The classic french dessert Tarte Tatin is easy to make and looks amazing. For more recipes, travel tips and more join me at www.untoldmorsels.com
“Sometimes the wrong choices bring us to the right places.” At Green Lion Marketplace, that is how we feel about our journey towards sustainability, being eco-friendly and living a greener and more organic lifestyle. We are committed to bringing you products that offer you more natural, basic alternatives for your life. We like to shop local and love quality specialty items.
Shakshouka (also shakshuka, shaqshuqa, Hebrew: שקשוקה) is Middle Eastern dish consisting of poached or fried eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies), and usually served with white bread. It probably originated in Tunisia.
Shakshouka dish is now a staple of Tunisian, Algerian, Egyptian, Moroccan, Somali, and Yemeni cuisines, and is also popular in Israel, where it was introduced largely by Tunisian Jews after the Jewish exodus from Arab lands.
This is Rendang Chicken with Coconut Rice. The condiment is Sambal Oelek and the greens is Zucchini with Olive oil and Garlic. Sambal Oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar. Sambal is an Indonesian term that refers to a sauce made with chile peppers, The best sambal is made from stone pestle and mortar, food processor version just cannot match.
Today I'm sharing with you a Malaysian Sambal Video Recipe by Nyonya Cooking:
The biēm Butter Sprayer goes from butter stick to butter spray in seconds! The first & only sprayer that sprays 100% Real Butter.
Photo Courtesy: Betty Crocker
INGREDIENTS:
4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil Hot cooked rice or rice pilaf, if desired
DIRECTIONS:
1. In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
2. In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
3. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
4. In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.
4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil Hot cooked rice or rice pilaf, if desired
DIRECTIONS:
1. In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
2. In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
3. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
4. In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.
"I am not a chef nor a personal trainer! - but I taught myself how to eat well & get fit .."
More info on twitter @mensfitkitchen
Carrot Cake by Jodee
INGREDIENTS
1 Cup (200g/7oz) brown sugar2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)
Cream Cheese Frosting:
1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract
METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan.
5. Pour mixture into pan and place in the oven at 340°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.
My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.
Drizzle with about 1/4 cup enchilada sauce.
Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.
Drizzle with about 1/4 cup enchilada sauce.
Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
"I've recently decided to start a cooking channel on Youtube. I've enjoyed cooking and baking since I was small, so I figured it would be fun to create and share on Youtube. My first goal is to have 20 subscribers on my channel. I am super excited for this journey!"
Braised Red Cabbage
Roasted Duck Braised Red Cabbage Sult kacsacomb, Parolt lila kaposztaval (Hungarian)
8:32 AMOriginally uploaded by zannnielim
This is one of my favourite Hungarian food. It is roasted duck with braised red cabbage. My favourite way to eat it is with whipped pototo or some people called it 'mashed potato'. Here's my recipe for the Braised Red Cabbage:-
1/2 red cabbage
2 Tbsp salt
3 Tbsp oil
1-2 Tbsp sugar
1 Tbsp caraway (cumin powder)
ground pepper to taste
• Thinly shred the cabbage.
• Generously sprinkle with salt.
• Mix well and let stand for 1 hour.
• In a saucepan, heat up the oil.
• Add the cabbage, sugar, caraway seeds and ground pepper.
• Cover and SLOWLY simmer. Do NOT add water.
• When the cabbage is “crunchy tender”
• Serve
Quesadillas is a Mexican food made primarily of cheese inside a folded corn or wheat tortilla and cooked until the cheese melts.
Carnivore Club is a premium subscription-based meat of the month club. The good folks at Carnivore Club search for and find amazing, small-scale artisans of cured charcuterie meats and feature a new artisan's products every month, sending a box of incredible meat to their subscriber's door. From wild boar salami to award-winning US made prosciutto, it's something different every month.
Gluten free Flour and baking mixes GFCO, Kosher, top 8 allergen free, nonGMO
Great tasting for the whole family whether you eat gluten free or not
Originally uploaded by ALAN Life
The first pot of delicious and nutritious homemade Chinese soup was made when I was 17. I loved double boiled Chinese soups such as sharks' fin soup, they're so delicious.
To increase the repertoire of Chinese soups in the DeelishRecipes' collections, I've chosen the Buddha Jumps over the Wall. Funny name? Well, this 佛跳墙 fo tiao qiang is a Cantonese and Fujian cuisine has been regarded as a Chinese delicacy due to its rich taste. It uses various high-quality ingredients and the way to cook it is very special too.
This is a soup that is high in calcium and protein. Some people specially order it at restaurants to celebrate Mother's day or birthdays. As a Chinese, we have homemade Chinese soups at our dinner table all the time. There are many health benefits of drinking Chinese soups, some even lose weight just having cabbage soup. My grandmother has a way to make it tastes really sweet and heartwarming. She added my favourite sea-cucumber all the time. We have it even for the Chinese New Year as part of the reunion dinner.
I love to explore the different cooking techniques and types of Chinese soup pots. No Chinese will not know about these famous soups, namely wonton soup, Chinese congee, hot and sour soups and egg drop soups.
The common Chinese soup ingredients are lotus root, chicken, Chinese herbs, and tofu. As for Buddha Jumps Over the Wall, the soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. Its ingredients includes quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro.
www.peskysfood.com is a site that is solely pescetarian, vegetarian and vegan. There are plenty vegan and vegetarian sites, but pescetarians often have to trawl through websites with lots of meat recipes. Pesky's food is a site for all the pescetarians out there, with delicious and inventive recipes that can be made at an affordable price.
Explored. by Faisal Aljunied http://flic.kr/p/nmbHEy
Yeast-risen flatbread called injera made with teff flour is the special national dish we had at our Eritrean friend, Bēylula's place. It is unique not just because we had it in the Netherlands, it was special because it was homemade by her mother and we were totally spoiled by their warmth and hospitality. Wat or Tsebhi is a very delicious stew made with the special spices. The injera tastes very similar to dosa in the Indian cuisine. There is one vegetable dish with beans that I really like very much. Overall, this was a very wonderful treat.
Julia Child's classic recipe. The cubed beef must be perfectly dry before it goes in the pot otherwise it won't brown perfectly. And that is what this recipe is going for: perfection. https://farm9.staticflickr.com/8064/8166450629_8cb5e716ef_b.jpg
Not just any sauces, Johnny Midnite Gourmet's Steak, Hot and BBQ sauces are right out of the west. Small batch made in Buffalo, Wyoming, noted by True West Magazine's the best place to live like an Old West Cowboy. Enjoy the Old West with Johnny Midnite!