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DOUGH FRITTER
2. 2) Drizzle in water slowly as u mix, into a non-sticky and smooth dough. Rest for 1hour. 3. 3) Knead again and rest for 45mins. 4. 4) Heat up oil and cut dough into 5-7cm long, 2cm wide. Stack 2 pc together and use a skewer to press a line in the center on both sides.6.
BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fishBENGALI SHUKTO
Grind to a smooth paste along with mustard seeds, green chilies and coconut. 3. Add little water if required. 4. Heat mustard oil on high till smoking point. 5. Reduce flame and add dry red chili, all the seeds also know as panch phutan. 6. Add the bitter gourd pieces DEEP-FRIED SEA BASS WITH CHILE SAUCE Heat the oiI in a small saucepan, add the garlic and chile paste, and fry for 1 minute. Stir in the sugar, fish sauce, and tamarind water and bring to a simmer. Keep warm. 2. Next, prepare the garnishes. Fill a pan large enough to accommodate the fish about one ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 teaspoons of oil to knead. Ghee/Clarified butter for parathas.OVER NIGHT OATBRAN
preparation. 1. Mix all ingredients in a bowl, cover and leave in refrigerator over night. In the morning top with favorite fruit, Iprefer berries.
ANGUILLES AU VERT
The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a firm white flesh and excellentMUNG BEAN SMOOTHIE
serves: 4. change servings: update recipe. 150 gr mung beans. 2 tbsp sugar. 1 leaf pandan cut 2 part and bind it. 500 ml water. SweetenedCondensed Milk.
EGGPLANT AND RICOTTA STACKS 1. Heat oven to 375 degrees. 2. Peel the skin off of the eggplant with a vegetable peeler. Cut about an inch off of the top and bottom of the eggplant, just enough to start to see the seeds.TURKEY WING SOUP
4 package turkey wings The smoked turkey imparts a wonderful flavor to the soup Add: 1 large potato, cut in large chunks 1 1/2 cups of celery, cut in large pieces plus a couple of leafy stems 2 carrots,DOUGH FRITTER
2. 2) Drizzle in water slowly as u mix, into a non-sticky and smooth dough. Rest for 1hour. 3. 3) Knead again and rest for 45mins. 4. 4) Heat up oil and cut dough into 5-7cm long, 2cm wide. Stack 2 pc together and use a skewer to press a line in the center on both sides.6.
BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fishBENGALI SHUKTO
Grind to a smooth paste along with mustard seeds, green chilies and coconut. 3. Add little water if required. 4. Heat mustard oil on high till smoking point. 5. Reduce flame and add dry red chili, all the seeds also know as panch phutan. 6. Add the bitter gourd pieces DEEP-FRIED SEA BASS WITH CHILE SAUCE Heat the oiI in a small saucepan, add the garlic and chile paste, and fry for 1 minute. Stir in the sugar, fish sauce, and tamarind water and bring to a simmer. Keep warm. 2. Next, prepare the garnishes. Fill a pan large enough to accommodate the fish about one ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 teaspoons of oil to knead. Ghee/Clarified butter for parathas.OVER NIGHT OATBRAN
preparation. 1. Mix all ingredients in a bowl, cover and leave in refrigerator over night. In the morning top with favorite fruit, Iprefer berries.
ANGUILLES AU VERT
The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a firm white flesh and excellentMUNG BEAN SMOOTHIE
serves: 4. change servings: update recipe. 150 gr mung beans. 2 tbsp sugar. 1 leaf pandan cut 2 part and bind it. 500 ml water. SweetenedCondensed Milk.
EGGPLANT AND RICOTTA STACKS 1. Heat oven to 375 degrees. 2. Peel the skin off of the eggplant with a vegetable peeler. Cut about an inch off of the top and bottom of the eggplant, just enough to start to see the seeds.TURKEY WING SOUP
4 package turkey wings The smoked turkey imparts a wonderful flavor to the soup Add: 1 large potato, cut in large chunks 1 1/2 cups of celery, cut in large pieces plus a couple of leafy stems 2 carrots,BENGALI SHUKTO
Grind to a smooth paste along with mustard seeds, green chilies and coconut. 3. Add little water if required. 4. Heat mustard oil on high till smoking point. 5. Reduce flame and add dry red chili, all the seeds also know as panch phutan. 6. Add the bitter gourd pieces ORIYA GHANTA TARKARI Add chopped tomatoes and cook for 4-5 minutes. 10. Add the cooked vegetables, sugar, garam masala and grated coconut. 11. Mix gently. Cover and cook for 7 to 8 minutes on medium to high flame. 12. Add chopped coriander leaves. Mix well SAUTÉED WHOLE ROUND FISH preparation. 1. Season the fish on both sides with salt and pepper. If you are using flour, spread it on a plate, dust the fish with the flour, and pat off the excess. 2. In a large nonstick sauté pan, heat the oil over high heat until it just begins to smoke. Slide the fishinto
VEGETABLES – PAGE 14 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And Tips URAP (INDONESIA SALAD) Vegetables is simple, but rich is fiber and nutrients, because many kind of vegetables is good for disgetion. If Western has Sald, so we (Indonesia) have Urap as Indonesin's Salad). We mix with many kind of vegetables such as sproutn, kangkung, spinach, long beans. I made with vegetables what I foun GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIE 4x 120g salmon filets, skin on, scaled and pin-boned. 2 bags green tea. olive oil. Rice. 1x400g tin of light coconut milk. 300g of basmati rice. 1/2 a lemon. Greens. 1/2-1 fresh red chilli. STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONS 3. Slit open the belly of the fish from the anal fin up to the head and pull out the guts. 4. With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water. 5. Put the fish into a steamer and sprinkle withRAINBOW ROLL CAKE
In Indonesia, the famous pastries are Layer Cakes. Many kind layer cakes. And trend cake now is Rainbow Cake. So, now I want to share how to make Rainbow Roll Cake.STEAMED BROWNIE
Steamed brownies. To taste is delicious. I made it with dark and white chocolate. And I add penaut, cream cheese, so will get different taste. You can make forPRESENTATION
Recipes From Home Chefs With Recipe Ratings, Reviews And Tips BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fish SAUTEED FRESH SARDINES Remove the scales by rubbing the fish under running water. Pat dry with paper towels, but don’t leave the paper towels on the fish or they will stick. 2. Season the sardines on both sides with salt and pepper. In a large nonstick sauté pan, heat the oil over high heat DEEP-FRIED SEA BASS WITH CHILE SAUCE Heat the oiI in a small saucepan, add the garlic and chile paste, and fry for 1 minute. Stir in the sugar, fish sauce, and tamarind water and bring to a simmer. Keep warm. 2. Next, prepare the garnishes. Fill a pan large enough to accommodate the fish about one ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 APPLE PIE – ERECIPE 1. Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it. 2. Peel, halve, core, and slice the apples slightly less than 1/2 inch thick. 3. GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIE 4x 120g salmon filets, skin on, scaled and pin-boned. 2 bags green tea. olive oil. Rice. 1x400g tin of light coconut milk. 300g of basmati rice. 1/2 a lemon. Greens. 1/2-1 fresh red chilli. SARDINE AND POTATO CURRY PUFFS Heat the oil in a large frying pan and fry the garlic, ginger, and onion for 1 minute. Add the masala paste and fry for 1 minute, then add the pieces of sardine and fry for another minute. Finally, add the potato, chile, lemon juice, and salt, and cook for 1 minute. TakeANGUILLES AU VERT
The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a firm white flesh and excellent PRESSED MILK KEFIR CHEESE 1. Strain prepared milk kefir through several layers of cheesecloth. 2. Add flavorings including cheese salt. 3. Place in cheesecloth lined cheese mold and press using 15 lb. weight for 30 minutes. STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONS 3. Slit open the belly of the fish from the anal fin up to the head and pull out the guts. 4. With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water. 5. Put the fish into a steamer and sprinkle with BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fish SAUTEED FRESH SARDINES Remove the scales by rubbing the fish under running water. Pat dry with paper towels, but don’t leave the paper towels on the fish or they will stick. 2. Season the sardines on both sides with salt and pepper. In a large nonstick sauté pan, heat the oil over high heat DEEP-FRIED SEA BASS WITH CHILE SAUCE Heat the oiI in a small saucepan, add the garlic and chile paste, and fry for 1 minute. Stir in the sugar, fish sauce, and tamarind water and bring to a simmer. Keep warm. 2. Next, prepare the garnishes. Fill a pan large enough to accommodate the fish about one ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 APPLE PIE – ERECIPE 1. Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it. 2. Peel, halve, core, and slice the apples slightly less than 1/2 inch thick. 3. GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIE 4x 120g salmon filets, skin on, scaled and pin-boned. 2 bags green tea. olive oil. Rice. 1x400g tin of light coconut milk. 300g of basmati rice. 1/2 a lemon. Greens. 1/2-1 fresh red chilli. SARDINE AND POTATO CURRY PUFFS Heat the oil in a large frying pan and fry the garlic, ginger, and onion for 1 minute. Add the masala paste and fry for 1 minute, then add the pieces of sardine and fry for another minute. Finally, add the potato, chile, lemon juice, and salt, and cook for 1 minute. TakeANGUILLES AU VERT
The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a firm white flesh and excellent PRESSED MILK KEFIR CHEESE 1. Strain prepared milk kefir through several layers of cheesecloth. 2. Add flavorings including cheese salt. 3. Place in cheesecloth lined cheese mold and press using 15 lb. weight for 30 minutes. STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONS 3. Slit open the belly of the fish from the anal fin up to the head and pull out the guts. 4. With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water. 5. Put the fish into a steamer and sprinkle with ERECIPE – RECIPES FROM HOME CHEFS WITH RECIPE RATINGS erecipe gives recognition to our top chefs by offering daily and weekly badges for recipe of the day, chef of the week, and blog of the week. We'll also send you a widget code so you can proudly display the badge on your blog! Recipe Nutrition Facts Calculator. erecipe automatically generates the most accurate nutrition facts for everyrecipe
SAUTÉED WHOLE ROUND FISH preparation. 1. Season the fish on both sides with salt and pepper. If you are using flour, spread it on a plate, dust the fish with the flour, and pat off the excess. 2. In a large nonstick sauté pan, heat the oil over high heat until it just begins to smoke. Slide the fishinto
STEAMED BROWNIE
Steamed brownies. To taste is delicious. I made it with dark and white chocolate. And I add penaut, cream cheese, so will get different taste. You can make for STEAMED WHITE CUPCAKE I made cupcake with some eggwhite, because I have extra egg white in my freeze. Soft, moist and beautiful cupcake. URAP (INDONESIA SALAD) Vegetables is simple, but rich is fiber and nutrients, because many kind of vegetables is good for disgetion. If Western has Sald, so we (Indonesia) have Urap as Indonesin's Salad). We mix with many kind of vegetables such as sproutn, kangkung, spinach, long beans. I made with vegetables what I foun EGG WHITE STEAMED SPONGE IN BLOOM If you have extra egg white in refrigerator, no thraw it, because you can make another cake. For example, now I will share a recipe with egg white : Egg White Steamed Sponge Cake. Moist and Soft, like steamed sponge cake with eggs or yolks. I gave green color, because I love Pandan parfume and PandaCONICAL YELLOW RICE
Indonesia is rich culture. One of our culture make rice cone (nasi tumpeng). Tumpeng is a rice dish with main ingredients that made conical and resemble the shape of a montain. Then underneath placed many kind of side dishes and variety of decoration to make it look attractive. Yellow rice cone isRAINBOW ROLL CAKE
In Indonesia, the famous pastries are Layer Cakes. Many kind layer cakes. And trend cake now is Rainbow Cake. So, now I want to share how to make Rainbow Roll Cake. SOUR SWEET FRIED FISH CHILI SAUCE Sour Sweet Fried Fish Chili Sauce / Ikan Goreng Asam Manis is a side dish of West Kalimantan - Indonesia. Taste spicy, sour and little bitsweet.
VEGETABLES – PAGE 13 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And Tips BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fish ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 SAUTEED FRESH SARDINES Remove the scales by rubbing the fish under running water. Pat dry with paper towels, but don’t leave the paper towels on the fish or they will stick. 2. Season the sardines on both sides with salt and pepper. In a large nonstick sauté pan, heat the oil over high heat BASIC BUTTER COOKIE DOUGH preparation. 1. Beat together the butter, sugar, and vanilla until fluffy. 2. Beat in the egg and then the egg yolk. Sift the combined flour, baking powder and salt over the batter. Mix just until the dough coheres and there's no loose flour on the bottom of the bowl. Ina bowl,
WHITE BREAD (SPONGE STARTER) The sponge starter is a very easy method to incorporate into your baking. Because this recipe contains milk, the loaf ends up with a softer crust than breads made with water only. If you prefer a more brittle crust, substitute waterfor the milk. Makes:1 8-cup loaf, 2BAKED MUSSELS
I prefer it with just cheese and bread crumbs. Whenever I make it at home, I add cream cheese and I use Panko bread crumbs instead of regular bread crumbs. I really love the combination of creaminess and crunch that they add to my Baked Mussels! Prep Time: 20 minutes. CookTime: 25
APPLE PIE – ERECIPEAPPLE PIE TOP CRUST WASHDOES APPLE PIE NEED REFRIGERATIONBEST APPLE PIE RECIPEFRENCH APPLE PIE RECIPEGOOD APPLE PIE RECIPEGRANDMA S APPLE PIE RECIPES WITH FRESH APP… 1. Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it. 2. Peel, halve, core, and slice the apples slightly less than 1/2 inch thick. 3. GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIEASIAN COCONUT RICEBEST COCONUT RICECOCONUT JASMINE RICE RECIPE WITH COCONUT … 4x 120g salmon filets, skin on, scaled and pin-boned. 2 bags green tea. olive oil. Rice. 1x400g tin of light coconut milk. 300g of basmati rice. 1/2 a lemon. Greens. 1/2-1 fresh red chilli.BAKLAVA PUFF PASTRY
After sprinkle with nuts, cover again with another sheet of puff pastry. 7. Cut square with pizza cutter, and cut triangle. 8. Bake 30 minutes or until golden brown surface. 9. At the time, boil 1/4 palm sugar, honey and 1/2 water until sugar melt. 10. After mature, STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONSSEA MULLET RECIPEMULLET RECIPES FISHSMOKED MULLET RECIPE OLD FLORIDASMOKED MULLET SPREAD RECIPEBEST MULLET FISH RECIPESIS MULLET GOOD TO EAT 3. Slit open the belly of the fish from the anal fin up to the head and pull out the guts. 4. With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water. 5. Put the fish into a steamer and sprinkle with BLACKENED CHILEAN SEA BASS Remove fish fillets from the milk and drain off excess. 8. Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture. 9. Place the fish ALOO GOBHI LEFTOVER PARATHAS 2 cups Wheat flour/Atta. Water to knead the flour. Aloo Gobhi sabzi (leftover) Salt to taste. Red Chilly powder to taste. 1 teaspoon dried Mint Powder. 1 Green Chilly chopped. 2 SAUTEED FRESH SARDINES Remove the scales by rubbing the fish under running water. Pat dry with paper towels, but don’t leave the paper towels on the fish or they will stick. 2. Season the sardines on both sides with salt and pepper. In a large nonstick sauté pan, heat the oil over high heat BASIC BUTTER COOKIE DOUGH preparation. 1. Beat together the butter, sugar, and vanilla until fluffy. 2. Beat in the egg and then the egg yolk. Sift the combined flour, baking powder and salt over the batter. Mix just until the dough coheres and there's no loose flour on the bottom of the bowl. Ina bowl,
WHITE BREAD (SPONGE STARTER) The sponge starter is a very easy method to incorporate into your baking. Because this recipe contains milk, the loaf ends up with a softer crust than breads made with water only. If you prefer a more brittle crust, substitute waterfor the milk. Makes:1 8-cup loaf, 2BAKED MUSSELS
I prefer it with just cheese and bread crumbs. Whenever I make it at home, I add cream cheese and I use Panko bread crumbs instead of regular bread crumbs. I really love the combination of creaminess and crunch that they add to my Baked Mussels! Prep Time: 20 minutes. CookTime: 25
APPLE PIE – ERECIPEAPPLE PIE TOP CRUST WASHDOES APPLE PIE NEED REFRIGERATIONBEST APPLE PIE RECIPEFRENCH APPLE PIE RECIPEGOOD APPLE PIE RECIPEGRANDMA S APPLE PIE RECIPES WITH FRESH APP… 1. Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it. 2. Peel, halve, core, and slice the apples slightly less than 1/2 inch thick. 3. GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIEASIAN COCONUT RICEBEST COCONUT RICECOCONUT JASMINE RICE RECIPE WITH COCONUT … 4x 120g salmon filets, skin on, scaled and pin-boned. 2 bags green tea. olive oil. Rice. 1x400g tin of light coconut milk. 300g of basmati rice. 1/2 a lemon. Greens. 1/2-1 fresh red chilli.BAKLAVA PUFF PASTRY
After sprinkle with nuts, cover again with another sheet of puff pastry. 7. Cut square with pizza cutter, and cut triangle. 8. Bake 30 minutes or until golden brown surface. 9. At the time, boil 1/4 palm sugar, honey and 1/2 water until sugar melt. 10. After mature, STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONSSEA MULLET RECIPEMULLET RECIPES FISHSMOKED MULLET RECIPE OLD FLORIDASMOKED MULLET SPREAD RECIPEBEST MULLET FISH RECIPESIS MULLET GOOD TO EAT 3. Slit open the belly of the fish from the anal fin up to the head and pull out the guts. 4. With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water. 5. Put the fish into a steamer and sprinkle with SAUTEED FRESH SARDINES Remove the scales by rubbing the fish under running water. Pat dry with paper towels, but don’t leave the paper towels on the fish or they will stick. 2. Season the sardines on both sides with salt and pepper. In a large nonstick sauté pan, heat the oil over high heat VEGETABLES – PAGE 12 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And TipsSOUTHEASTERN
Recipes From Home Chefs With Recipe Ratings, Reviews And Tips BONELESS PORK LOIN ROAST Put the pork pieces (and bones) in a roasting pan—spread them around to cover the surface completely - and put the pan in the oven for about 20 minutes, or until they start to brown. 2. Put the loin on top of the trimmings and roast until the meat feels firm to theBAKLAVA PUFF PASTRY
After sprinkle with nuts, cover again with another sheet of puff pastry. 7. Cut square with pizza cutter, and cut triangle. 8. Bake 30 minutes or until golden brown surface. 9. At the time, boil 1/4 palm sugar, honey and 1/2 water until sugar melt. 10. After mature,PRESENTATION
Recipes From Home Chefs With Recipe Ratings, Reviews And Tips PEMPEK DOS (FISHLESS) Pempek is a snack from South Sumatera - Indonesia. To make it, originaly mix with ikan tenggiri (mackerel fish). If we don't have extra ikan tenggiri, so we can make fishless. Yummy too. You can follow my ingredients below. OATMEAL ENERGY CLUSTERS Recipes From Home Chefs With Recipe Ratings, Reviews And Tips PRAWNS FRIED NOODLES The Zone Diet. Raw Food Diet. Nut Free BARBECUE – PAGE 7 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And Tips ALOO GOBHI LEFTOVER PARATHAS Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used BLACKENED CHILEAN SEA BASS 1. In a small bowl mix together spices and set aside. 2. Place the fish in a shallow bowl and add milk to cover. 3. Cover and chill for30 minutes.
BASIC BUTTER COOKIE DOUGH The basic dough for butter cookies, sugar cookies, and holiday cookies is made like a sweetened pie dough with extra butter and a little baking powder to make it richer and lighter. This dough can be shaped with your hands - as shown for the jelly cookies - or rolled out with a pin as shown for the WHITE BREAD (SPONGE STARTER) This bread using a sponge starter is the second quickest dough (after the straight dough method). The sponge starter is a very easy method to incorporate into your baking. Because this recipe contains milk, the loaf ends up with a softer crust than breads made with water only. If you prefer a more b APPLE PIE – ERECIPEAPPLE PIE TOP CRUST WASHDOES APPLE PIE NEED REFRIGERATIONBEST APPLE PIE RECIPEFRENCH APPLE PIE RECIPEGOOD APPLE PIE RECIPEGRANDMA S APPLE PIE RECIPES WITH FRESH APP… Apples make great pies because they don't release a lot of liquid, which can make the crust soggy. Buy tart apples, preferably heirloom varieties from a local farmers' market. The sliced apples are tossed with a small amount of flour to thicken what little liquid they dorelease.
BAKED MUSSELS
Tahong (Mussels) is one shellfish I love (next to oysters that is)! Though back home, we seldom bought it because of the fear of red tide poisoning, which is very common in the Philippines when there is a high concentration of dinoflagellates (a type of algae that produces toxic substances that are SAUTEED FRESH SARDINES Fresh sardines, difficult to find until recently are a revelation to anyone who has only eaten their canned cousins. The fresh ones are easy to clean and scale and are inexpensive. To eat, nibble them likecorn-on-the-cob.
GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIEASIAN COCONUT RICEBEST COCONUT RICECOCONUT JASMINE RICE RECIPE WITH COCONUT … This recipe immediately caught my attention. I've never combined green tea with salmon, so I had no idea how it would taste like. Also I 've never used miso with chilli to make a sauce. If you have any doubts about the flavours, well don't! It is really worth the effort! Although the recipe should oBAKLAVA PUFF PASTRY
1. Preheat oven 200°C. 2. Mix all of nuts with butter, cinnamon and 1/2 cup palm sugar until combine evenly. 3. Take a sheet of baking paper and put to baking tray for roll cake. STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONSSEA MULLET RECIPEMULLET RECIPES FISHSMOKED MULLET RECIPE OLD FLORIDASMOKED MULLET SPREAD RECIPEBEST MULLET FISH RECIPESIS MULLET GOOD TO EAT 2 (1-lb/450-g) gray or striped mullet (cleaned and trimmed) piece 1-inch (2.5-cm) of fresh ginger (peeled and cut into fine julienne) 4 green onions (trimmed and thinly sliced) 2 tablespoons dark soy sauce 2 tablespoons toasted sesame oil 4 cloves garlic (minced) ALOO GOBHI LEFTOVER PARATHAS Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used BLACKENED CHILEAN SEA BASS 1. In a small bowl mix together spices and set aside. 2. Place the fish in a shallow bowl and add milk to cover. 3. Cover and chill for30 minutes.
BASIC BUTTER COOKIE DOUGH The basic dough for butter cookies, sugar cookies, and holiday cookies is made like a sweetened pie dough with extra butter and a little baking powder to make it richer and lighter. This dough can be shaped with your hands - as shown for the jelly cookies - or rolled out with a pin as shown for the WHITE BREAD (SPONGE STARTER) This bread using a sponge starter is the second quickest dough (after the straight dough method). The sponge starter is a very easy method to incorporate into your baking. Because this recipe contains milk, the loaf ends up with a softer crust than breads made with water only. If you prefer a more b APPLE PIE – ERECIPEAPPLE PIE TOP CRUST WASHDOES APPLE PIE NEED REFRIGERATIONBEST APPLE PIE RECIPEFRENCH APPLE PIE RECIPEGOOD APPLE PIE RECIPEGRANDMA S APPLE PIE RECIPES WITH FRESH APP… Apples make great pies because they don't release a lot of liquid, which can make the crust soggy. Buy tart apples, preferably heirloom varieties from a local farmers' market. The sliced apples are tossed with a small amount of flour to thicken what little liquid they dorelease.
BAKED MUSSELS
Tahong (Mussels) is one shellfish I love (next to oysters that is)! Though back home, we seldom bought it because of the fear of red tide poisoning, which is very common in the Philippines when there is a high concentration of dinoflagellates (a type of algae that produces toxic substances that are SAUTEED FRESH SARDINES Fresh sardines, difficult to find until recently are a revelation to anyone who has only eaten their canned cousins. The fresh ones are easy to clean and scale and are inexpensive. To eat, nibble them likecorn-on-the-cob.
GREEN TEA SALMON, MISO GREENS AND COCONUT RICE JAMIEASIAN COCONUT RICEBEST COCONUT RICECOCONUT JASMINE RICE RECIPE WITH COCONUT … This recipe immediately caught my attention. I've never combined green tea with salmon, so I had no idea how it would taste like. Also I 've never used miso with chilli to make a sauce. If you have any doubts about the flavours, well don't! It is really worth the effort! Although the recipe should oBAKLAVA PUFF PASTRY
1. Preheat oven 200°C. 2. Mix all of nuts with butter, cinnamon and 1/2 cup palm sugar until combine evenly. 3. Take a sheet of baking paper and put to baking tray for roll cake. STEAMED GRAY MULLET WITH GARLIC, GINGER, AND GREEN ONIONSSEA MULLET RECIPEMULLET RECIPES FISHSMOKED MULLET RECIPE OLD FLORIDASMOKED MULLET SPREAD RECIPEBEST MULLET FISH RECIPESIS MULLET GOOD TO EAT 2 (1-lb/450-g) gray or striped mullet (cleaned and trimmed) piece 1-inch (2.5-cm) of fresh ginger (peeled and cut into fine julienne) 4 green onions (trimmed and thinly sliced) 2 tablespoons dark soy sauce 2 tablespoons toasted sesame oil 4 cloves garlic (minced) SAUTEED FRESH SARDINES Fresh sardines, difficult to find until recently are a revelation to anyone who has only eaten their canned cousins. The fresh ones are easy to clean and scale and are inexpensive. To eat, nibble them likecorn-on-the-cob.
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Recipes From Home Chefs With Recipe Ratings, Reviews And Tips VEGETABLES – PAGE 12 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And TipsBAKLAVA PUFF PASTRY
1. Preheat oven 200°C. 2. Mix all of nuts with butter, cinnamon and 1/2 cup palm sugar until combine evenly. 3. Take a sheet of baking paper and put to baking tray for roll cake.PRESENTATION
Recipes From Home Chefs With Recipe Ratings, Reviews And Tips BONELESS PORK LOIN ROAST You can buy a piece of pork loin for four to ten people. If you shop for meat for o smaller crowd, the loin just becomes a thick pork chop. Makes 4 to 10 main-course servings. OATMEAL ENERGY CLUSTERS Recipes From Home Chefs With Recipe Ratings, Reviews And Tips PEMPEK DOS (FISHLESS) Pempek is a snack from South Sumatera - Indonesia. To make it, originaly mix with ikan tenggiri (mackerel fish). If we don't have extra ikan tenggiri, so we can make fishless. Yummy too. You can follow my ingredients below. BARBECUE – PAGE 7 – ERECIPE Recipes From Home Chefs With Recipe Ratings, Reviews And Tips PRAWNS FRIED NOODLES The Zone Diet. Raw Food Diet. Nut Free* home
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