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Deelish Bakes


Originally uploaded by Terracidus



Olie Bollen (literally translates as 'oil balls') are small round Dutch doughnuts. It is a traditional food usually serve on New Year's Eve in Holland. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples.

Ingredients:
1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups fruit (diced fresh apples, raisins or dried currants)
oil for frying
confectioner's sugar for dusting


Makes 48

Pour 1/2 cup warm water, about 50°C., into the bowl of a large food processor.
Sprinkle the yeast and sugar over the water and mix at low speed.
Let stand for five minutes.

Slowly mix in remaining water, eggs, vanilla and salt.
Slowly add flour a cup at a time.
Mix on high for about a minute or two.
The dough should turn into a ball and roll around the processor.
If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit.
Remove fromfood processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.

Heat about 2 inches of oil in a large skillet.
Punch down dough.
Roll the dough into small balls, about 1/2 - 2 inches in diameter.
Drop dough balls into hot oil, fryinguntil goldenbrown, turning as needed.

Drain on paper towels and dust withconfectioner's sugar. Serve hot.
December 29, 2010 No comments

Originally uploaded by brizzle born and bred
Ingredients for a 4.5kg turkey:

1 large onion, chopped
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
2 tbsp chopped sage
25g fresh white breadcrumbs
salt and freshly ground black pepper
1 egg

How to prepare:

Mix all the ingredients together. Either use for stuffing a turkey, roll into balls or cook in a greased oven-proof dish until golden brown.
December 23, 2010 No comments

Originally uploaded by Michel Vuijlsteke

Irish Stew is a traditional stew made from lamb, beef or mutton, as well as potatoes, carrots, onions, and parsley. More recently, stouts have been added to provide extra flavour.

December 21, 2010 No comments

Originally uploaded by TowerGirl


Zwiebel Auflauf is the german name of 'Onion Gratin'. Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin. 

While gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. In a shallow dish of some kind, a gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. So now enjoy this video of how you can make this wonderful comfort food :)



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Ferienwohnungen Costa Brava
Ferries to France
December 13, 2010 No comments

Originally uploaded by zannnielim

If you know the name of this food, just simply write the answer in the comments box :)

Just guess it, you could be right ;)

The answer is here.
December 06, 2010 4 comments

Originally uploaded by zannnielim

If you know what is this food, just simply write the answer in the comments box.

December 03, 2010 4 comments

Originally uploaded by zannnielim
Hungarian wine has a history dating back to at least Roman times. Outside of Hungary, the best-known wines are the white dessert wine Tokaji and the red wine Bull's Blood of Eger (Egri Bikavér).

Today's video highlights about tasting the Hungarian Wine :) Enjoy!



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www.uniqueworldhotels.com
December 03, 2010 No comments

Originally uploaded by zannnielim

In cold winters, I like spicy curry like this. It warms the body very effectively and it is one of the 'comfort food' that is eaten with plain rice. Do check out the video for the preparations.



November 29, 2010 No comments


That's a type of fried vegetables at a Hungarian Christmas Fair in Budapest. Read more about the different foods at the fair here.


November 24, 2010 No comments
Sticky Pudding by Sweet Sweet Tooth

with Butterscotch Sauce, Vanilla Ice-cream

Do we need more words for this?


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Los Angeles SEO Expert
November 08, 2010 No comments



Rose Ang who is my Chef friend, is opening her new dessert restaurant, Sweet Sweet Tooth in Singapore. For this special occasion, Delish Recipes has conducted an interview with her:)

Delish Recipes: Working between Greece and Switzerland, how do you manage your new business in Singapore?

Rose Ang: I have committed business partner and experience partner chef. We communicate through Skype and email daily to update progress.


Delish Recipes: What was your idea and what do you imagine about this new dessert place you have set up?

Rose Ang: A place for all young and old to enjoy both Asian and western desserts at very reasonable prices.


Delish Recipes: Comparing Singaporeans and Europeans, people are not as indulgent in sweets and desserts considering people in Asia to Europe, why did you choose to open a confectionary and not a restaurant?

Rose Ang: It is a dessert restaurant. Singaporeans like to hang out after meal, prefect place to enjoy coffee, desserts and sweets after meal.

Delish Recipes: Are there special things that make your dessert restaurant an outstanding one in that area?

Rose Ang: We offer top quality restaurant desserts that are usually served only in fine dining restaurants. Now you can just enjoy the top desserts without the need to go to the top restaurants.

Delish Recipes: Will you and your business partner invite Andy Lau to be the ambassador for reaching a wider Asian audience?

Rose Ang: If we have the opportunity, of course.....

Delish Recipes: If you were to promote three of your products in the new shop to our readers, what will they be?

Rose Ang: Sticky Date Pudding, Chocolate Fondant with Green Tea Ice Cream, and Coconut Roll & Mango


Coconut Roll & Mango

Sweet Sweet Tooth
Marina Square
6 Raffles Boulevard #B1-04 
Marina Square, Singapore 039594

View Larger Map


—
Los Angeles SEO Expert
November 06, 2010 No comments

Originally uploaded by cuppycake fiend



Tomato and Basil Pasta is a simple and flavourful pasta recipe based on the Italian Caprese salad. Caprese salad is comprised of very fresh, ripe tomatoes served with slices of fresh buffalo mozzarella cheese and fresh basil all simply dressed with best-quality extra virgin olive oil.

The red tomatoes, white cheese and green herbs evoke the Italian flag. As well, this simple preparation allows the individual ingredients to shine. Hope you will like the video recipe that added artichoke hearts!
November 05, 2010 3 comments
Boiled Egg
Breakfast is one of the most important meals though there are people who tend to skip it. I like soft boiled egg and in Hungary and the western countries, eating soft boiled egg by dipping the toast cut into 'finger-sized' like these in the photo. For most asians, it is served on a plate and sprinkled with pepper and some dark soya sauce, like this:

Soft-Boiled-Eggs
It's not the best looking as compared to the westerners' way of preparing the soft boiled egg, however it tastes better perhaps because of the dark soya sauce! :)

Here's a video of how you can make yourself a nice soft boiled egg for breakfast!



October 30, 2010 1 comments
Originally uploaded by zannnielim

I love cherry tomatoes. That's the French Cherry Tomatoes and they looked really deliciously good! :)

Here's an easy brunch menu ideas in a video:-



October 29, 2010 No comments
weekend dinner, mar 4th, 2006



Beef Burgundy or boeuf à la bourguignonne is a well known traditional French recipe. It is a stew prepared with beef braised inred wine, traditionally redBurgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, withpearl onions and mushroomsadded towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.
October 24, 2010 No comments
Prawn Tom Yum

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, limejuice, fish sauce and crushed chili peppers.

Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Laotian and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).




personal eloan 
network storage server
October 19, 2010 No comments

Originally uploaded by ZarahMaria
Pyttipanna is basically the same dish as the Danish biksemad. Traditionally, it consists of potatoes, onions, and any kind/s of meat and/or sausage, diced and then pan fried, it is often served with a fried egg, pickled diced beetroot, sour pickled gherkin, and capers.

The dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Norwegian or Finnish supermarket. It's also a popular dish in Finland where it's called pyttipannu.



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Natural Testosterone
October 18, 2010 No comments

Originally uploaded by kaiyubebe
Sundubu jjigae [sundubu tɕ͈iɡɛ]) is a hot and spicy jjigae (Korean stew) made with uncurdled dubu (tofu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.



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Natural Testosteron
October 10, 2010 No comments
brioche mini-burgers
80% of Kosher Products users are non-jewish :)
Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. These rules form the main aspect of kashrut, Jewish dietary laws.
A list of some Kosher foods are found in the book of Leviticus. There are also certain Kosher rules which are found there.
Reasons for food being non-kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered, a mixture of meat and milk, wine or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or even the use of cooking utensils and machinery which had previously been used for non-kosher food. These might include utensils and machines used for making pork or other non-kosher foods.



Natural Testosterone
October 09, 2010 No comments
Originally uploaded by zannnielim

1 c. bread crumbs
2 c. flour
3 eggs
16 oz. carton cottage cheese
1/3 stick butter

Toast the bread crumbs in the butter over a low heat.
Set aside to cool.
Put cottage cheese in bowl and mash up well, its easier if you use small curd cottage cheese.
Add eggs and flour and beat together well.

Drop dumplings into boiling water with a tablespoon, cook in a small boil until the dumplings puff up, be sure to turn them so they cook on both sides.
Serve with melted butter an sugar, or with lekvar (jam) or coated with buttered bread crumbs.



October 03, 2010 No comments

grocery shopping

Today, I am giving away 25 Grocery Shopping Tips, but first I would like to review about MPB Today whose products are name-brand groceries. Within this multi-billion dollar grocery industry, you are able to help build one of the largest grocery home delivery services in USA. Located at Pensacola, FL. It is funded by a group of successful businessmen specializing in traditional businesses that include real estate development, restaurant franchises, and industrial supplies.

The main point about MPB Today is its affiliation with an innovative grocery home delivery service that eliminates out-of-pocket expense of your grocery bill AND at the same time developing a stream of income for yourself.

Their goal of Southeastern Delivery service company is to be among the largest full-service, delivery companies nationwide. With this industry expecting to grow from $1 Billion to over $85 in the next 10 years, the potential is virtually unlimited.

For an average American family who are faced with the same cash flow dilemma, they ought to know how to make more money. Families facing a financial crisis like never before can gain financial freedom with this innovative approach now.

  1. Always go with a list.
  2. Plan out a weekly menu. 
  3. Don’t go when you’re hungry.
  4. Have a budget. 
  5. Do a rough running tally.
  6. Keep a list on your fridge, and write things down immediately. 
  7. Buy in bulk when it makes sense. 
  8. Pack your own lunch snacks. 
  9. Try crock pot dinners. 
  10. Try the store brands. 
  11. Cut back on your “one-item” trips. 
  12. When there’s a sale, stock up.
  13. Know when the store stocks its fresh fruits and veggies. 
  14. Plan one big purchase a month for bulk staples.  
  15. Think deep freeze. 
  16. Use everything possible.
  17. Don’t buy junk food (or buy as little as possible). 
  18. Go for whole foods. 
  19. Read labels. 
  20. Clean out your fridge. 
  21. Stick to your list. 
  22. Cut back on your restaurant eating. 
  23. Avoid frozen dinners or prepared entrees.
  24. Prepare your grocery list by aisle.
  25. Pack healthy snacks for the kids. 
October 01, 2010 No comments
Canapés

Delish Recipes reached 150 fans today! Shall we celebrate with some Haute Cuisine?
How about Caviar Canapés and Champagne? :)


Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts and special occasions. In Russia, the concept generally includes both sturgeon roe (black caviar) and salmon roe (red caviar), the former not necessarily superior to the latter.

In East Asia, "caviar" made from caplin roe may be found on sushi and is often very affordable. Salmon roe is called "ikura" in Japanese, a derivative of the Russian, "ikra" (caviar). Sturgeon-derived caviar is not eaten by Kosher observant Orthodox Jews because sturgeon lack the scales mandated by the kosher diet. Sturgeon possess ganoid scales instead of the permitted ctenoid and cycloid scales. In Islam generally all sea or river animals such as fish are lawful and halal which applies to the sturgeon as well as its caviar.

September 29, 2010 No comments

Originally uploaded by varf

 A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef.

As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks.

Tenderloins from steers and heifers are most common at retail, but those from cows are common in foodservice applications, such as less expensive steakhouses.

A common misconception is that the tenderloin is also called a Chateaubriand steak, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France.

Typically, the Chateaubriand is taken from the center-cut of the tenderloin, in a large enough portion to feed two. There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a weight-portioned steak from the butt will invariably yield a very thin steak. The center-cut is suitable for portion-controlled steaks as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional 'fillet mignon' or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tenderloin tapers off into a tail, which is generally unsuitable for steaks due to consistency of size concerns, but can be used in recipes where small pieces of a tender cut is called for, such as Stroganoff.

September 17, 2010 No comments
Jamaican Rice and Peas

Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region.

September 10, 2010 No comments

Originally uploaded by zannnielim

  • Just boil the broccoli to al dente :)
  • Drain away the water
  • Sprinkle some extra virgin olive oil
  • And garlic powder
  • Add LAND-LEBEN Soup & Snack Pearls
  • Toss it, and enjoy! :)
September 03, 2010 1 comments
Originally uploaded by p o n z u


Roasted Vegetable Salad with Mediterranean Flat Bread Video Recipe

Suggested autumn vegetables:-
1 large sweet potato ("garnet yam" or other), peeled and chopped into bite-sized pieces
3-4 medium red or yukon gold potatoes (or 1 russet potato, peeled), chopped into bite-sized pieces
1 acorn or butternut squash, or 2 delicata squash, peeled, seeded, and chopped into bite-sized chunks
1 large yellow onion, chopped fine
2-3 shallots, chopped fine
About 5 garlic cloves, coarsely chopped
olive oil
Freshly ground black pepper
salt
Some fresh thyme and rosemary, chopped (or a few pinches of dried, crumbled between your fingers)
red pepper flakes (optional), to taste
September 01, 2010 No comments

Tandori chicken @ indo restaurant, originally uploaded by rmpcl.

Chicken Tandoori is a highly popular Indian dish consisting of roasted chicken, yogurt, and spices.

The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional grill.



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Present ideas
August 29, 2010 No comments

Originally uploaded by adriencl

Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish, also typical in Brazil, Angola.

In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.

The name comes from feijão, Portuguese for "beans".





August 28, 2010 No comments

Originally uploaded by 囧-WQ-囧

Karnıyarık (lit. 'slit belly' in Turkish) is a Turkish and Western Armenian dish consisting of an eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.

Another variant is Imam bayildi which does not include meat, and is served cold.





August 27, 2010 No comments

Originally uploaded by azgalarneau
Armenian Tomato Salad or MARASH SALATA/Aghtzan

Ingredients:-
4 tomatoes, diced
4 sprigs of parsley, chopped
1 green pepper, chopped
1 med onion, chopped
salt to taste

Toss together and serve cold.

Serves 4



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Wedding gifts
August 26, 2010 No comments

Originally uploaded by Areezzy

Momo, is a type of dumpling native to the Newa people of Nepal. It is similar to Mongolian buuz, Chinese jiaozi, or Central Asian manti, closely related to Russian pelmeni, German Maultaschen or Italian Ravioli. The Tibetan word Momo is a loanword from the Chinese mómo 馍馍

Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product.

The fillings are meat: different kinds of meat filling are popular in different regions. In Tibet, Nepal and North Eastern India, goat, buffalo, chicken, yak meat, and pork are the most popular, while in Ladakh, India lamb and yak are common, while in other Indian cities (e.g., Guwahati, Shillong), pork and chicken would be the most popular meat used in momos.

Minced meat is combined with any or all of the following: onions, shallots, garlic, and coriander (cilantro). The mixture is spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, and many variations are possible. Momos are a traditional food in Tibet, Bhutan, Sikkim, Nepal, and Ladakh.

August 22, 2010 1 comments

Originally uploaded by minimallyinvasivenj


A blintz, blintze, or blin (plural: blintzes, blini, or blinchiki; Russian: блин blin, блины (pl.); cf. Lithuanian: Blynai, blynai; Polish: bliny; Ukrainian: млинці, mlyntsi; Yiddish: בלינצע blintze, Kashubian language: plińce) is a thin pancake. It is somewhat similar to a crêpe with the main difference being the fact that yeast may be used in blintzes, but not in crêpes.

Blins may be prepared and served in three basic ways.
They may be eaten "as is". In this case the batter may contain various add-ins, from grated potato or apple to raisins. These blini are quite common in Eastern Europe and are more solidly filled than the spongy pancakes usually eaten in North America.

They may be smeared with butter, sour cream, jam, honey, or caviar (whitefish, salmon, or traditional sturgeon caviar, although the latter is not kosher and therefore not used in Jewish cuisine) and then they might be folded or rolled into a tube. In that form they are similar to French crêpes. The caviar filling is popular during Russian-style cocktail parties.

A filling such as jam, fruit, potato, cottage cheese or farmer cheese, cooked ground meat, cooked chicken, and even chopped mushrooms, bean sprouts, cabbage and onions (for a Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked. Such blintzes are also called nalysnyky (Ukrainian: налисники) or blinchiki (Russian: блинчики).

Buckwheat bliny are part of traditional Russian cuisine.

August 20, 2010 No comments

Originally uploaded by zannnielim

This is the Sugar! Shop. It's a really colourful place with candies, sweets, lolly pops, chewing gums, marcipan cakes, muffins, Somlói Galuska, you name it!! There is an ice-cream section that has a wonderful Cranberry Yoghurt Ice-cream flavour and Milk Rice (tejberizs) they're really delicious! It's like entering the ''willywonka world''! Highly recommended to anyone to check it out:-


Nagyobb térképre váltás
August 18, 2010 No comments
Originally uploaded by fabiohide

Sopa paraguaya is a traditional Paraguayan food that is similar to corn bread. Literally meaning "Paraguayan soup". To make a traditional sopa paraguaya, the ingredients needed are onion, water, thick salt, pork fat, eggs, fresh cheese, corn flour, curd or fresh milk, and milk cream.

Corn flour, pig fat, cheese and milk or whey are common ingredients. It is a spongy cake rich in caloric and protein content.

August 17, 2010 No comments
lomo saltado
Photo by Masala Cha

Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. Sliced beef (if made from the tenderloin it is "lomo fino") stir fried with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes (aka "chips"), and accompanied with rice.

August 17, 2010 1 comments

Originally uploaded by hagerstenguy



Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple dishes of various foods on a table, originating in Sweden. In Norway it is called koldtbord and in Denmark it is called kolde bord. Smörgåsbord became internationally known as Smorgasbord at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant." It is typically a celebratory meal and guests can help themselves from a range of dishes laid out for their choice. In a restaurant, the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes.
August 17, 2010 No comments
Originally uploaded by zannnielim

The original Hungarian cucumber salad. With sour cream...thats how I like it:)

August 15, 2010 No comments

Originally uploaded by ~.Rick.~



Kugelis is a baked potato pudding that is a Lithuanian national dish. The main ingredients are potatoes, bacon, milk, onions, and eggs. It may be spiced with salt, black pepper, bay leaves, and/or marjoram. It is usually eaten with apple sauce, lingonberry preserve, sour cream, or crumbled fried fat--from white bacon (spirgai) or pork.
August 10, 2010 No comments
Originally uploaded by zannnielim

Fasírt is Hungarian meatball. Some westerners outside Hungary called it the Hungarian Hamburger. I think Meatball describes it better.

It is made from ground meat (pork), bread, eggs, onions and garlic and flavored with paprika, black pepper and salt. The ingredients are usually mixed and formed into a ball that flattened a little after deep frying. It is one of the popular food served with főzelék or mashed potatoes.
August 08, 2010 No comments
Originally uploaded by vince.yeow

When you are in Singapore, or Malaysia, or places that sells real asian food ;) you must try this.....!!!!
The following is a video of a hawker food center version of making the 'Char Kueh Teow'

August 06, 2010 No comments
Watermelon with Feta & Watermelon Puree @ Bashan Restaurant

August 05, 2010 No comments
Cucumber Dill Salad and Chicken Salad Sammich

August 03, 2010 No comments
Baked Macaroni and Cheese Recipe 
by Richard White

Ingredients:

1 Package Macaroni

¾ cup Butter or Margarine

¼ cup all purpose flour

1 Teaspoon Salt

1 Large Tomato

1/8 Teaspoon Pepper

2 Cups Milk

2 Cups Cheddar Cheese - Grated

Directions:

Preheat oven to 375 Farenheit(=190ºC). Cook Macaroni as package label directs.

Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat.

Stir in 1 ½ cups cheese and the macaroni. Pour into 1 ½ quart shallow casserole dish. Arrange tomato sliced over top. Sprinkle remaining cheese over top.

Bake 15 minutes or until cheese is golden brown.

Makes 4 to 6 servings.

**NOTE** The use of Tomato is optional depending on the preference of the person eating it.


August 03, 2010 No comments

Originally uploaded by zannnielim

So this version is made by me today :)

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

I have made this many times, my husband Zsolt loves the szalonna (bacon) be served separately like this:-
DSC06958

but if you want to make a healthy weight-loss version of this stew, use olive oil and just a few drips.

Enjoy!
July 31, 2010 No comments

Originally uploaded by True Man's World

Ramen ラーメン rāmen is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū, dried seaweed 海苔 nori, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen ofHokkaidō.

July 26, 2010 No comments

Originally uploaded by zannnielim


To be really honest, I don't mind an oven like this. I can imagine how delicious are pizzas or even traditional Hungarian Cassarole dishes will taste like if they are baked and prepared in this amazing oven. I love the Hungarian Potato Casserole, the Goulash Casserole and the Cabbage Casserole. This is what I've made for the Hungarian Layered Potato Casserole though not using this rustic looking outdoor oven.
July 23, 2010 No comments

Kitchen Tips: How to Roast Red Bell Peppers. Basic cooking techniques and tips for Roasting Red Bell Peppers
July 21, 2010 No comments

Originally uploaded by Sesselja María
The amount of potassium in one 8 ounce glass of orange juice can help reduce the risk of high blood pressure and stroke by 6 percent.
Orange juice is the most nutrient-packed fruit juice -- a nutrition powerhouse in a glass! One eight-ounce serving provides 110 calories and contains all the vitamin C you need in a day. It's also a good source of potassium, folate and thiamin. And there's more -- vitamin B6, niacin, riboflavin and magnesium.
July 20, 2010 No comments
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