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Avocados are one of the most versatile fruits in the world. Inside their rough, dark skin is a creamy, dreamy pulp with a buttery texture that adds depth of flavor to many recipes. And, it’s just as delicious sliced and eaten with a simple dash of salt and pepper. Best known as the basis for the Mexican dip, Guacamole, the lovely avocado is packed with nutrients and has a delicate uncooked vegetable sweetness that compliments many dishes. So, here’s a few of the best recipes for enjoying them.
Click here for more details www.simplecookingclub.com/best-avocado-recipes/
How to make easy Toffee popcorn bark recipe: easyquickdeliciousrecipes.blogspot.com/2018/10/toffee-pop...
You only thought you were cooking scrambled eggs for breakfast! If you weren’t making Cheesy Scrambled Eggs, then you were missing out!
They say that breakfast is the most important meal of the day. If that’s true, why not also make it the most delicious meal of the day? Once you make Cheesy Scrambled Eggs, you’re likely to never again make regular scrambled eggs! Your taste buds just won’t allow it! Not to worry, because the recipe is of course really simple and ready in just a few minutes. All that is missing is the toast and a glass of orange juice!
Click here for more details www.simplecookingclub.com/cheesy-scrambled-eggs-recipe/
Vanilla cake with Chocolate Frosting and a Red Velvet behind that. I like to put all the bakery's photo's in this frame set. We have a very rustic, vintage feel. We're an all scratch bakery, and these are all real butter cream frostings:) mm! Makes for an easy Photo of the Day.
I made a batch of rum ball today with left over cake scraps..
Double chocolate Rum Balls
250g Chocolate cake
1c Desicated coconut
200g Good quality Dark Chocolate
30g Butter
1/4c Cream
1T Rum Essence or rum.
Put cake in food prosser, till crumbs.
put in bowl add 1/2 cup coconut.
Heat cream and butter till nearly to the boil, add chocolate and stir to melt.
Mix all together and add Rum.
Refridgerate for 15 minutes, then roll into balls and roll in remaining coconut.
I also made some Frangelico balls just left out the rum and added Frangelico and covered in chocolate sprinkles.
You love crispy texture? Here are some quick, delicious and easy recipes to enjoy crispiness during your meals!
Click here for more details www.simplecookingclub.com/7-delicious-crispy-food-recipes/
A small recipe book for Aylmer tinned food and Gold Seal tinned seafood, likely from the 1970s, found tucked in a old cookbook.
It's a shame appetizer plates no longer contained canned carrots...
Last year I set out to improve my basic cooking skills. I've always been able to follow recipes, but often found myself frustrated with the format of most cookbooks. Recipes written in prose would leave me lost as I'd dash away to complete a task, and numbered steps were sometimes too simplistic to give me an accurate idea of what I was getting into (i.e. I could use some help with planning and multitasking).
I wanted to address the following problems:
Understanding the scope of the dish: being able to visualize the different pieces to the overall recipe and thus have an idea of how to plan my time.
Efficiency: I would often take longer to prepare dishes because as a beginner I didn't know when I could multitask. I wanted to be able to convey idle time.
Simplicity: as much as I like well-written pieces, often I just wanted to 'get things done'. I wanted something straight to the point but clear enough for someone with basic cooking skills and knowledge to execute.
My solution was to design a horizontal flowchart recipe. The x-axis represents time (not to any particular scale), and by using the starting point of each major step as the vessel for the task at hand, proceeding 'actions' and 'ingredients' are clearly marked and easily identified. Heat is unmistakable in red, darkening and lightening in accordance with the strength.
Bottom line is it allows me to—at a glance—see what ingredients and vessels I need, have an idea of how to plan my time (when to multitask), and follow along as I complete steps.
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Coincidentally, GOOD Magazine featured a 'Redesign A Recipe' Project soon after I completed this so I submitted it for selection. You can see it highlighted as one of the top 22 shortlisted by the magazine. www.good.is/post/submission-redesign-the-recipe
Day #28 - A lazy day at home, and too cold to have my Canon in the car while I was at work. I shot this interesting recipe while on break with my IPhone
In modern Welsh the word cawl is used to refer to any soup or broth. In English the word is used to refer to a traditional Welsh soup. Historically, ingredients tended to vary, but the most common recipes included salted bacon or beef with potatoes, swedes, carrots and other seasonal vegetables. Modern variations of the meal tend to use lamb and leek. Cawl is recognised as a national dish of Wales.
In Welsh, gwneud cawl o [rywbeth] ("make a cawl of [something]") means to mess something up.
Sent to:
Silvia, Brazil 22/03/2015
Recipe
Cook 500gm (1.1 lb) cod and flake with a fork. Mix with 2 medium size boiled potatoes + 10gm corriander (cilantro) leaves + 6 chopped green chilies + 1 finely chopped onion + twist of lime juice + 1 beaten egg + salt to taste. Form into balls and then flatten into cakes. I formed 17 cakes with this quantity. Keep the cakes in the freezer for 20 min.
Beat 2 eggs until frothy. Place a layer of bread crumbs on a plate. Roll the cakes in the crumbs and then dip them in the egg. Fry until golden.
I'm not too happy with the results... absorbed too much oil and not light enough. Perhaps too little potato or the mix got too compacted.
Any suggestions are welcome
Recipe Link: asmallbite.com/potato-sagu-recipe-bombay-sagu-recipe/
Potato Sagu Recipe also called as Bombay Sagu recipe is more or less similar to our usual poori masala. But the difference is the addition of besan flour which lends an unique taste and a creamier texture to the dish.
Kugel is hearty, stick-to the ribs, potato pudding —'peasant food'— for Eastern Europeans and Americans (like me) of their descent, whether Ashkenazim, pagan, or Christian. Lots of eggs, cream, butter, and (NOT Ashkenazy!) bacon.
▶ Here's a vegan version: flaxseed stands in for the chicken eggs; coconut milk for the cow; and fungi for the pigmeat.
— Recipe provided by Charles J. Swedish: "metaphysician, social satirist, and amateur mycologist."
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INGREDIENTS
5 lbs. red potatoes, grated.
2 yellow onions, chopped.
1 lb. portobello mushrooms, diced.
8 TBSP flax meal.
2 cans of unsweetened coconut milk.
Salt & pepper, to taste.
PROCEDURE
1) Sautée the onions and portobellos in olive oil and walnut oil.
2) Reduce coconut milk by 1/4.
3) Pour everything into a Pyrex baking pan, greased. Mix well.
4) Bake at 450 °F for 10 minutes. Reduce heat to 350 °F; bake for 90 more minutes.
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▶ See the kugel plated: here.
▶ Vegan sour cream:
* Soy-based.
* Cashew-based.
▶ Nana's full-on egg and dairy recipe.
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▶ Recipe and photo reprinted with permission from Charles J. Swedish. Commercial use requires explicit permission, as per Creative Commons.
Better Brownies..These brownies were nice and fudgey and had a shiney crackled top. I used semi-sweet chocolate chips inplace of nuts. Next time I might add both the nuts and chocolate chips.
Recipe:
Between a generous milkshake and a conventional fruit juice, smoothies made more and more adepts! Initially consisting only with mixed fruits, he incorporated today foods like ice cream, milk or yogurt. Creamy and light, it will delight every fruit lovers! No more hesitation … smoothie, it’s now allowed!
Click here for more details www.simplecookingclub.com/7-yummy-smoothies-recipes/
The original recipe is "Chicken and eggs on rice" or Oyako Don. No chicken on hand tonight so pork it is :). Simple ingredients and it's quick.
1/2 lb skinless and boneless chicken things cut into bite size pieces (I used pork loin)
A handful of mustard greens or cress (I used baby spinach)
1 1/4 cup dashi stock (or you can use chicken stock)
4 tbsp Mirin
4 tbsp Shoyu
2 tsp sugar
2 small onions or shallots, sliced
4 eggs, beaten
Mix the dashi stock, mirin, shoyu and sugar together and pour into a pan with a lid and bring to a boil. Add the onion slices and chicken pieces to the pan. Cook over high heat for 5 minutes, shaking the pan frequently. When the meat is cooked, sprinkle the greens on top and pour the beaten egg over to cover the chicken. Cover and let it cook for 30 seconds. DO NOT STIR. Remove from heat after 30 seconds and let it sit covered for about a minute. The eggs should be just cooked but still soft. Do not leave it too long that the egg becomes a firm omelette.
Scoop warm rice onto serving bowls or plate and pour the soft eggs and chicken over the rice. Serve immediately.
Enjoy!