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Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Sunday, May 5, 2019
Thursday, May 2, 2019
Hoi An's Old Quarter Market - Best For Trying Local Food
Hoi An's Old Quarter Market - Best For Trying Local Food
Wednesday, May 1, 2019
Potato And Carrot Soup
Potato and Carrot Soup
1 Tbsp. (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and sauté the potatoes, carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a simmer. Cook until the vegetables are tender, about 20 minutes. Adjust the seasoning with salt and pepper. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.
Sufganiot (Jelly Donuts) ~ Recipe
Sufganiot (Jelly Donuts) ~ Recipe
This classic Jewish pastry is the inspiration for the jelly donuts found all over the country.
Sufganiot (Jelly Donuts)
2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar
Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.
2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar
Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.
Saturday, April 20, 2019
Tuesday, April 16, 2019
Saturday, April 13, 2019
Friday, April 12, 2019
Wednesday, April 10, 2019
Tuesday, April 2, 2019
Southern Baked Candied Yams
Southern Baked Candied Yams - Soul Food Style - I Heart Recipes
Thank you for watching.
Source:
Shakshuka Recipe | Best Breakfast Recipe
Shakshuka Recipe | Best Breakfast Recipe
Thanks for watching.
Credit:
Thursday, March 28, 2019
Hemp Seed Oil
"Hemp Seed Oil - Evolution of Skin CARE Science"
Hemp Seed Oil is such a fabulous skin care ingredient and I'm going to gaze into my crystal ball!
I predict that in one to two years, Hemp Seed Oil will be in 80% of all skin care and hair products… it's already starting to happen…watch the beauty shelves, you'll see…
You heard it here first!
And you thought Hemp was just for smokin' ;-)
Here’s the amazing, anti-aging benefits of Hemp Seed Oil!
----------------
I know you’ve been thinking the smoking question...
Hemp Seed Oil is not illegal and our HEMPRESS Youth Serum
and Ageless-Moisturize Pot
contain no THC.
Now that the pink elephant is out of the room….
The basic science of facial cells contain Fat and Protein.
Hemp Seed Oil is the richest, natural source of Essential Fatty Acids with a perfect blend of
Linoleic Acids: Omega 3, Omega 6, Omega 9 which are nurturing and essential, life-force fats that feed your cells.
Hemp Seed Oil is 25% protein containing 9 Key Amino Acids…Amino Acids are Proteins that make cells strong. Hemp Seed Oil is jammed full of Vitamins: E, C, B1, B2, B3and B6.
All power-packed, anti-aging antioxidants in Hemp Seed Oil, all the essential vitamins, Mega Omegas and Proteins work together to reverse aging, tighten skin, reduce wrinkles, and maintain a Youthful Appearance.
And if that's not reason enough to choose Organic and Vegan, Youth Duo as the last 2 Skin Care
products you’ll ever need, are you ready for this?
Even though I'll always dissuade you from sunbathing
, because it actually depletes Collagen and Elastin, and encourage you to look glamorous with a big hat and cool shades…
drum roll...
Hemp Seed Oil provides UV protection with moderate Sun Exposure!
If you want to look younger and maintain a youthful appearance, I know how to do it.
Good Skin Care is caring for your skin the way I care for YOU and your skin.
2 products called the Youth Duo
2 minutes, 2 times a day Fast, easy, affordable!
Hemp Seed Oil is a fabulous anti-aging ingredient and that's why had our chemists add it to our already amazing Youth Duo so you can get even better, Youth-Enhancing Results!
Reverse Aging.
Look Younger NOW! I've created some special offers just for you!
Enjoy all LOOK YOUNGER Videos! Please LIKE and Subscribe NOW!
Got questions? ASK! Happy to answer!
FREE! Look 10-Years Younger with SECRET Kitchen Ingredients
http://www.ageless-skin-care.com/1/Fr...
Subscribe to DAILY Anti Aging Secrets on FaceBook: https://www.facebook.com/youthduo
Look 10 years Younger in 2 months
Only 2, Natural and Organic Serums in "system:" Simple! 1 drop each, 2 twice a day to LOVE YOUR FACE! http://www.YOUthDuo.com
Discover http://www.YOUthDuo.com - the Revolution in SkinCARE RESULTS!
Hemp Seed Oil is such a fabulous skin care ingredient and I'm going to gaze into my crystal ball!
I predict that in one to two years, Hemp Seed Oil will be in 80% of all skin care and hair products… it's already starting to happen…watch the beauty shelves, you'll see…
You heard it here first!
And you thought Hemp was just for smokin' ;-)
Here’s the amazing, anti-aging benefits of Hemp Seed Oil!
----------------
I know you’ve been thinking the smoking question...
Hemp Seed Oil is not illegal and our HEMPRESS Youth Serum
and Ageless-Moisturize Pot contain no THC.Now that the pink elephant is out of the room….
The basic science of facial cells contain Fat and Protein.
Hemp Seed Oil is the richest, natural source of Essential Fatty Acids with a perfect blend of
Linoleic Acids: Omega 3, Omega 6, Omega 9 which are nurturing and essential, life-force fats that feed your cells.
Hemp Seed Oil is 25% protein containing 9 Key Amino Acids…Amino Acids are Proteins that make cells strong. Hemp Seed Oil is jammed full of Vitamins: E, C, B1, B2, B3and B6.
All power-packed, anti-aging antioxidants in Hemp Seed Oil, all the essential vitamins, Mega Omegas and Proteins work together to reverse aging, tighten skin, reduce wrinkles, and maintain a Youthful Appearance.
And if that's not reason enough to choose Organic and Vegan, Youth Duo as the last 2 Skin Care
products you’ll ever need, are you ready for this? Even though I'll always dissuade you from sunbathing
, because it actually depletes Collagen and Elastin, and encourage you to look glamorous with a big hat and cool shades…drum roll...
Hemp Seed Oil provides UV protection with moderate Sun Exposure!
If you want to look younger and maintain a youthful appearance, I know how to do it.
Good Skin Care is caring for your skin the way I care for YOU and your skin.
2 products called the Youth Duo
2 minutes, 2 times a day Fast, easy, affordable!
Hemp Seed Oil is a fabulous anti-aging ingredient and that's why had our chemists add it to our already amazing Youth Duo so you can get even better, Youth-Enhancing Results!
Reverse Aging.
Look Younger NOW! I've created some special offers just for you!
Enjoy all LOOK YOUNGER Videos! Please LIKE and Subscribe NOW!
Got questions? ASK! Happy to answer!
FREE! Look 10-Years Younger with SECRET Kitchen Ingredients
http://www.ageless-skin-care.com/1/Fr...
Subscribe to DAILY Anti Aging Secrets on FaceBook: https://www.facebook.com/youthduo
Look 10 years Younger in 2 months
Only 2, Natural and Organic Serums in "system:" Simple! 1 drop each, 2 twice a day to LOVE YOUR FACE! http://www.YOUthDuo.com
Discover http://www.YOUthDuo.com - the Revolution in SkinCARE RESULTS!
Credit:
Sunday, March 24, 2019
Pineapple Bread Pudding ~ Recipe
Here the humble bread pudding gets a hand from festive pineapple.
Pineapple Bread Pudding
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
Saturday, March 23, 2019
How To Make The Perfect Egg Omelette With Cheese:
How To Make The Perfect Egg Omelette With Cheese:
Thanks for watching.
Credit:
Cooking 101 ~ Chicken Legs
Cooking 101 Chicken Legs - Cooking for a Special Occasion
Thanks for watching.
Credit:
Thursday, March 21, 2019
Curried Peas
To my mind there is no better fresh spring vegetable than peas. This recipe makes use of three varieties, but you may use whichever varieties are available fresh in your area.
Curried Peas
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
Sweet and Sour Cabbage
This recipe tastes great at any time of year, but I particularly enjoy it on a cold winter night. My version of this German classic can be made vegetarian by substituting the lard or bacon fat with vegetable or olive oil.
Sweet and Sour Cabbage
A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)
In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes or until the apples are lightly browned. Add the cabbage, the whole onion with the cloves, the bay leaf, and the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage
is moist, adding a few tablespoons of water
if necessary. When the cabbage is done there should be almost no liquid left in the casserole. Before serving remove the onion and bay leaf, and stir in the wine and currant jelly. Serves 4 to 6.
A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)
In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes or until the apples are lightly browned. Add the cabbage, the whole onion with the cloves, the bay leaf, and the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage is moist, adding a few tablespoons of water if necessary. When the cabbage is done there should be almost no liquid left in the casserole. Before serving remove the onion and bay leaf, and stir in the wine and currant jelly. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.
Tuesday, March 19, 2019
Miss Avery's Green Bean Casserole
To give you an idea how ancient today's recipe is, it was given to my mother by the lady hired by my parents to take care of me while my mother gave birth to my brother, way back in nineteen ought fifty-four. Mom says they never knew her as anything other than "Miss Avery."
Miss Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.
Miss Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.
Vegetarian Chili - Recipe
"Vegetarian Chili - Recipe"
With hot cornbread
on the side, this healthy and hearty dish
makes a complete meal.
on the side, this healthy and hearty dish makes a complete meal.
Vegetarian Chili
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette), halved lengthwise and sliced
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette),
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.
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