tag:blogger.com,1999:blog-5518299354690977162024-03-14T00:10:07.367+07:00Chef FoodA collection of food recipes from famous chef. cuisine, diet, drinks, dishes, vegetables, meat, milk, rice, fruitAwalhttp://www.blogger.com/profile/04975212012146704329noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-551829935469097716.post-21619043989470763942018-09-23T21:37:00.001+07:002018-09-23T21:37:04.383+07:00Tourtiere Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cheffood.me/" target="_blank"><img alt="Tourtiere Recipe, https://www.cheffood.me" border="0" data-original-height="175" data-original-width="314" height="356" src="https://4.bp.blogspot.com/-CD7PmKh4Ux4/W6ek0VfMzPI/AAAAAAAAAcU/YyCcgUZW9VoitzDRBR-0W3082K7-2bp-gCLcBGAs/s640/tourtiere.PNG" title="Tourtiere Recipe" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank">Tourtiere</a></td></tr>
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<h2 style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></h2>
<h2 style="text-align: justify;">
<span style="font-family: inherit;">Tourtiere</span></h2>
<h3 style="text-align: justify;">
<span style="font-family: inherit;">Here's how make it : </span></h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/milk-tart.html" target="_blank"><span style="color: red;">MILK TART</span></a></div>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Ingridient : </span></h4>
<div>
<div style="text-align: justify;">
<ul>
<li>1 1/2 pounds ground pork</li>
<li>1 large baking potato</li>
<li>1 large onion, minced</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon ground black pepper</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1/4 teaspoon ground cloves1 dash ground allspice</li>
<li>1/2 cup water</li>
<li>1 recipe pastry for a 9 inch double crust deep dish pie</li>
<li>1 egg</li>
<li>1/4 teaspoon paprika</li>
</ul>
</div>
</div>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Step : </span></h4>
<div>
<div style="text-align: justify;">
<ol>
<li>Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.</li>
<li>Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.</li>
<li>Meanwhile, prepare your pastry.</li>
<li>Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.</li>
<li>Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm</li>
</ol>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/currywurst.html" target="_blank"><span style="color: red;">Currywurst</span></a></div>
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<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-2181260953726204712018-09-22T15:46:00.000+07:002018-09-22T15:46:09.329+07:00Karadjordje Steak <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cheffood.me/" target="_blank"><img alt="Karadjordje Steak , https://www.cheffood.me" border="0" data-original-height="262" data-original-width="374" height="448" src="https://3.bp.blogspot.com/-rj1Xx1kb65k/W6YBC3SKRCI/AAAAAAAAAcA/IkW_wY_fdesqArCQFWHogL8fpLLsqwHKACLcBGAs/s640/karadjoe%2Bsteak.PNG" title="Karadjordje Steak " width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank">Karadjordje Steak </a></td></tr>
</tbody></table>
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<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
karadjordje steak recipe</h2>
<h3 style="text-align: justify;">
<span style="font-family: inherit;">Here's how to make it : </span></h3>
<div>
<span style="font-family: inherit;">Read too : </span><a href="http://www.cheffood.me/2018/09/bicol-express-recipe.html" target="_blank"><span style="color: red;">Bicol Express Recipe</span></a></div>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Ingridient : </span></h4>
<ul>
<li style="text-align: justify;"><span style="font-family: inherit;">500 g boneless pork steaks,</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">150 g kajmak (Serbian creamy dairy product) – you can use some cream cheese instead,</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">2 eggs,</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">flour,</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">bread crumbs,</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">salt.</span></li>
</ul>
<br />
<br />
<h3 style="text-align: justify;">
<strong><span style="font-family: inherit; font-size: small;">Preparation:</span></strong></h3>
<ol>
<li style="text-align: justify;"><span style="font-family: inherit;">Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese).</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Wrap the meat into the rolls and secure each piece with a toothpick.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Fry in hot oil untill golden yellow.</span></li>
</ol>
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/antelope-steak.html" target="_blank"><span style="color: red;">ANTELOPE STEAK</span></a></div>
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<b><i>Food is ready, Happy Weekend guys!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-9765297243446636882018-09-22T15:31:00.004+07:002018-09-22T15:31:56.316+07:00Kajmak Serbian Recipe<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cheffood.me/" target="_blank"><img alt="Kajmak Serbian Recipe, https://www.cheffood.me" border="0" data-original-height="269" data-original-width="369" height="466" src="https://3.bp.blogspot.com/-Ff54mO6fDFk/W6X9qTdS-BI/AAAAAAAAAbs/Z6OCVVof8XUwlHjkaoBnJiC_VleF2Am3wCLcBGAs/s640/kajmak.PNG" title="Kajmak Serbian Recipe" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank">Kajmak Serbian</a></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<span style="font-family: inherit; font-size: large;"><br /></span></h2>
<h2 style="text-align: justify;">
<span style="font-family: inherit; font-size: large;">Kajmak</span></h2>
<h3 style="text-align: justify;">
<span style="font-family: inherit; font-size: small;">Here's how make it :<span style="font-weight: normal;"> </span></span></h3>
<div style="text-align: justify;">
<span style="font-family: inherit; font-weight: normal;">Read too : <a href="http://www.cheffood.me/2018/09/tamagoyaki-japan.html" target="_blank"><span style="color: red;">Tamagoyaki (Japan)</span></a></span></div>
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</h4>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Ingredients :</span></h4>
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<ul>
<li class="" style="text-align: justify;"><span style="font-family: inherit;">1 quart milk </span></li>
<li class="" style="text-align: justify;"><span style="font-family: inherit;">1 pint heavy cream </span></li>
<li class="" style="text-align: justify;"><span style="font-family: inherit;">1 teaspoon salt </span></li>
</ul>
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<h4 style="text-align: justify;">
<span style="font-family: inherit;">How to make it : </span></h4>
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<ul class="instructions">
<li style="text-align: justify;"><span style="font-family: inherit;">In a medium saucepan, bring the milk to a rolling boil.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Pour in the heavy cream and salt, and again bring the mixture to a boil. Reduce heat and simmer on low for 2 hours.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Turn off heat. Let pan stand on the stove without mixing for 6 hours. Then turn on heat again and bring to a simmer. Continue simmering on low heat for 1/2 hour. Cool at room temperature without mixing.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Place pan in refrigerator for 24 hours. Transfer contents to an airtight container and store refrigerated for up to 2 weeks.</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: inherit;">Read too : <a href="http://www.cheffood.me/2018/09/quiche-lorraine.html" target="_blank"><span style="color: red;">Quiche Lorraine</span></a></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: inherit;">Food is ready, Enjoy your Weekend guys!!!</span></i></b></div>
</div>
</div>
</div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-37583597887490454412018-09-21T18:08:00.004+07:002018-09-21T18:08:52.804+07:00Black Risotto-Crni Rizoto<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cheffood.me/" target="_blank"><img alt="Black Risotto-Crni Rizoto, https://www.cheffood.me" border="0" data-original-height="299" data-original-width="353" height="542" src="https://4.bp.blogspot.com/-5P0Pwwc3OD4/W6TQ_6yRiwI/AAAAAAAAAbY/nfGasbzBF_4BxKEiTdSfede9Wvlsuq8dwCLcBGAs/s640/Black%2Brizoto.PNG" title="Black Risotto-Crni Rizoto" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank">Black Risotto-Crni Rizoto</a></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br />Black Risotto-Crni Rizoto</h2>
<h3 style="text-align: justify;">
How to make Black Risotto-Crni Rizoto :</h3>
<div>
Read too : <a href="https://www.cheffood.me/2018/08/paella.html" target="_blank"><span style="color: red;">Paella</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
<ol>
<li>80 dg – 1 kg squid</li>
<li>1 big onion</li>
<li>2 shallots</li>
<li>1 garlic clove</li>
<li>2 dry tomatoes with oregano</li>
<li>2 fillet of salted anchovies (from Komiža)</li>
<li>1 bunch of parsley</li>
<li>a leaf of dried laurel</li>
<li>0,5 dl acetto balsamico or spicy vinegar</li>
<li>1,5 + 0,5 dl white wine</li>
<li>7 dl stock (shrimps)</li>
<li>water (if you are out of stock)</li>
<li>4 + 3 + 3 spoons of olive oil</li>
<li>salt</li>
<li>half teaspoon of black pepper</li>
<li>Arborio rice (approx. 4 dcl)</li>
</ol>
</div>
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<h4 style="text-align: justify;">
<span style="font-family: inherit;">Step : </span></h4>
<div style="text-align: justify;">
</div>
<ul>
<li>We wash the squid, peel it off, clean it and save aside the bag with the ink.</li>
<li>Then we dry the washed meat and tentacles (peel off the skin as well), cut them in the smaller pieces (approx. 7mm).</li>
<li>Chop the tomatoes, anchovies, shallots, garlic and parsley.</li>
<li>Put the onion, anchovies, tomatoes, half the garlic, half of the parsley and laurel and when it gets yellowish, we add the squid.</li>
</ul>
We wait until the sauce boils, then pour the vinegar over it and somewhat later add the wine as well.<br />Add salt, pepper and remaining garlic and parsley, 3 spoons of oil, put the fire down and continue to cook until the squid gets soft.<br /><ul>
<li>Fry the rice on the 3 spoons of olive oil and cover with 1/2 dcl of wine. When there is no more liquid inside, add the rice to the squid.</li>
<li>Add the black ink and stir while slowly adding the stock to the mixture. Cook on the low fire until the rice is cooked “al dente”. If necessary, you can add more boiling water to it, more salt or pepper. Throw away the laurel.</li>
</ul>
<span style="font-family: inherit;">Serve it with lettuce salad and glass of red wine.</span><br />
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Read too : </span><a href="https://www.cheffood.me/2018/09/akontonshi-recipe.html" target="_blank"><span style="color: red;">Akontonshi Recipe</span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><i>Food is ready!</i></b></span></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-636766025124905502018-09-21T17:44:00.003+07:002018-09-21T17:44:48.003+07:00Akontonshi Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cheffood.me/" target="_blank"><img alt="Akotonsi Recipe, https://www.cheffood.me/" border="0" data-original-height="338" data-original-width="311" height="400" src="https://4.bp.blogspot.com/-KPnY49mN1lg/W6TKtBARcyI/AAAAAAAAAbE/GrwVWV6Kh5QBfUnui8aq6xT3NPa4chBMACLcBGAs/s400/akotonshi.PNG" title="Akotonshi Recipe" width="367" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank">Akotonshi</a></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></h2>
<h2 style="text-align: justify;">
<span style="font-family: inherit;">Akotonshi</span></h2>
<h3 style="text-align: justify;">
<span style="font-family: inherit;">Here's how make it : </span></h3>
<div>
Read too : <a href="https://www.cheffood.me/2018/09/ceviche.html" target="_blank"><span style="color: red;">Ceviche</span></a></div>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Ingridient :</span></h4>
<div style="text-align: justify;">
</div>
<ul>
<li>6 large fresh crabs</li>
<li>2cm piece of ginger</li>
<li>Ground garlic</li>
<li>2 tbsp. cloves</li>
<li>3 large fresh tomatoes</li>
<li>1 small packet tomato paste</li>
<li>2 tbsp. freshly grounded cayenne pepper</li>
<li>1 large onion</li>
<li>2 large bell pepper</li>
<li>1 large carrot</li>
<li>½ cup powdered shrimp</li>
<li>2 cup breadcrumbs</li>
<li>Vegetable oil</li>
<li>Salt</li>
</ul>
<br />
<h4 style="text-align: justify;">
<span style="font-family: inherit;">Step : </span></h4>
<div>
<ol>
<li style="text-align: justify;"><span style="font-family: inherit;">Seasoning cube
Put cloves and ginger into and pot of water and boil over for about 5mins.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Wash and clean your carbs. Add them to the boiling water and boil for an additional 15mins.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Strain out the excess water. Remove crab meat from shells and set aside. Keep the shells for baking</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">In a saucepan heat enough oil over medium heat. Slice and add your onions.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Add your garlic and ginger paste when the onions begin to caramelize. Add your ground pepper and tomato paste. Stir and allow to simmer for 5min</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Wash and finely chop your fresh tomatoes. Add to the pot with a little water. Cover and simmer for 15mins.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Finely chop your bell pepper and carrots. Add to the sauce with your powdered shrimp.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Flake the <a href="https://www.blogger.com/u/2/www.pulse.com.gh/lifestyle/food-travel/how-to-prepare-apapransa-with-palmnut-soup-id7498074.html">crab meat into the sauce</a>.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Add salt and seasoning to taste. Simmer for 10mins and take off heat.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Scoop the crab sauce into the shells. Cover/sprinkle with bread crabs</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Toast in a preheated oven of about 180 degrees for 10mins or less. Just enough to get it heated. Be careful not to burn the crumbs.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Take out and garnish with parsley. Serve warm.</span></li>
</ol>
<div style="text-align: justify;">
Read too : <a href="https://www.cheffood.me/2018/09/escargot-in-garlic-and-parsley-butter.html" target="_blank"><span style="color: red;">Escargot in Garlic and Parsley Butter</span></a></div>
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<b><i>Food is ready!</i></b></div>
</div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-77607471725106485512018-09-19T18:50:00.001+07:002018-09-19T18:50:27.517+07:00Cancha South American Corn Nuts<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-W51sJCLkUhM/W6I3ri1mn0I/AAAAAAAAAaw/hFZGxXHywvIq1nw5EvUGuY5ujSpoHUTNACLcBGAs/s1600/cancha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cancha South American Corn Nuts, https://www.cheffood.me/" border="0" data-original-height="200" data-original-width="319" height="401" src="https://1.bp.blogspot.com/-W51sJCLkUhM/W6I3ri1mn0I/AAAAAAAAAaw/hFZGxXHywvIq1nw5EvUGuY5ujSpoHUTNACLcBGAs/s640/cancha.jpg" title="Cancha South American Corn Nuts" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><a href="https://www.cheffood.me/" target="_blank">Cancha South American Corn Nuts</a></span></i></td></tr>
</tbody></table>
<h2>
Cancha</h2>
<h3>
Here's how make it : </h3>
Read too : <a href="http://www.cheffood.me/2018/09/ceviche.html" target="_blank">Ceviche</a><br />
<h4>
Ingridient :</h4>
<ul>
<li>2 cups of dried South American tostado, cancha or chulpe corn</li>
<li>1-2 tablespoons of oil</li>
<li>Salt to taste</li>
</ul>
<h4>
Step : </h4>
<ol>
<li>Heat the oil over medium high heat in a frying pan.</li>
<li>Add the corn and start stirring the corn when it starts to pop.</li>
<li>Cover partially with a lid to keep the corn from jumping out of the pan.</li>
<li>Stir and cook until the corn is toasted and golden.</li>
<li>Place the toasted corn on a paper towel to drain any excess oil.</li>
<li>Sprinkle with salt to taste and serve.</li>
</ol>
Read too : <span style="color: red;"><a href="http://www.cheffood.me/2018/09/papa-la-huancaina.html" target="_blank">Papa a la Huancaina</a></span></div>
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</div>
<div style="text-align: justify;">
<i><b>Food is ready!</b></i></div>
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<br /></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-40296889946696820552018-09-19T18:35:00.003+07:002018-09-19T18:35:34.894+07:00Papa a la Huancaina<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-d8GZiiLOCZU/W6I0QgycdXI/AAAAAAAAAac/QUFlyzfZzBwFiaJBsLYUrLg27riYGWVTQCLcBGAs/s1600/Papa%2Ba%2Bla%2Bhuancaina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Papa a la Huancaina, https://www.cheffood.me/" border="0" data-original-height="168" data-original-width="300" height="358" src="https://1.bp.blogspot.com/-d8GZiiLOCZU/W6I0QgycdXI/AAAAAAAAAac/QUFlyzfZzBwFiaJBsLYUrLg27riYGWVTQCLcBGAs/s640/Papa%2Ba%2Bla%2Bhuancaina.jpg" title="Papa a la Huancaina" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cheffood.me/" target="_blank"><i><span style="font-size: small;"><b>Papa a la huancaina</b></span></i></a></td></tr>
</tbody></table>
<h2>
Papa a la Huancaina</h2>
<h3>
Here how make it : </h3>
Read too : <a href="http://www.cheffood.me/2018/09/sinigang.html" target="_blank">Sinigang </a><br />
<h4>
Ingridient : </h4>
<ol>
<li>12 Yukon Gold potatoes</li>
<li>1 tablespoon olive oil, or to taste</li>
<li>1 onion, sliced</li>
<li>6 chile peppers, halved lengthwise and seeded</li>
<li>1 pound cream cheese, softened</li>
<li>1 pound queso fresco (Mexican fresh cheese), crumbled</li>
<li>1/4 cup vegetable oil</li>
</ol>
<h4>
Step :<span style="font-weight: normal;"> </span></h4>
<h4>
<span style="font-weight: normal;">1. 1 clove garlic2 teaspoons salt<br />2. 1/2 teaspoon ground black pepper<br />3. 1/3 cup evaporated milk<br />4. 4 hard-boiled eggs, halved lengthwise<br />5. 8 leaves lettuce<br />6. 8 black olives, pitted and halved </span></h4>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Read too : <span style="color: red;"><a href="http://www.cheffood.me/2018/09/tamales.html" target="_blank">Tamales</a></span><br /><br /><i><b>Food is ready!</b></i></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-70527739410000405552018-09-18T23:29:00.001+07:002018-09-18T23:29:18.838+07:00Tamagoyaki (Japan)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-unRBVLUWl6w/W6EnuKUcV0I/AAAAAAAAAaI/GiEJ0gDimOUGiN1JZPjQDvsf2M1HPHafwCLcBGAs/s1600/wuie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" height="425" src="https://3.bp.blogspot.com/-unRBVLUWl6w/W6EnuKUcV0I/AAAAAAAAAaI/GiEJ0gDimOUGiN1JZPjQDvsf2M1HPHafwCLcBGAs/s640/wuie.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Cheffood.me</b></i></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Tamagoyaki (Japan)</h2>
<h3 style="text-align: justify;">
Here's how to make Quiche Lorraine ?</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/quiche-lorraine.html" target="_blank"><span style="color: red;">Quiche Lorraine</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<br />
<ul>
<li style="text-align: justify;">4 eggs</li>
<li style="text-align: justify;">1 tbsp soy sauce</li>
<li style="text-align: justify;">1 tbsp mirin </li>
<li style="text-align: justify;">1 tbsp sugar</li>
<li style="text-align: justify;">pinch of salt</li>
<li style="text-align: justify;">cooking oil as needed</li>
</ul>
<br />
<h4 style="text-align: justify;">
Introducition : </h4>
<br />
<ol>
<li style="text-align: justify;">First, beat your eggs well in a bowl using either a fork, or chopsticks if you are an expert chopstick user.</li>
<li style="text-align: justify;">Add one tablespoon each of soy sauce, mirin and sugar and a little salt to your mix.</li>
<li style="text-align: justify;">Put a small amount of cooking oil in your pan and bring it up to medium heat. Keep some kitchen roll handy to help keep the pan oiled during cooking.</li>
<li style="text-align: justify;">Add a small amount of your egg mix into the heated pan. Once the egg has cooked slightly so that the top is still slightly uncooked, push it over to the side of your pan.</li>
<li style="text-align: justify;">Add a little more oil to the pan using the kitchen roll and add another small amount of the egg mix to your pan. Again, wait for this to cook a little, but before it sets on top. You can then begin to roll the first bit of egg over the mix you just put in the pan until you have a small roll of egg.</li>
<li style="text-align: justify;">Continue adding a small amount of egg while oiling the pan each time in between. As you add more egg and roll it up each time, your egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until you have used it all up.</li>
<li style="text-align: justify;">Your tamagoyaki is now finished so remove from the pan and wait to cool before slicing it up into thin pieces with a sharp knife.</li>
</ol>
Read too : Quiche Lorraine<br />
<br />
<div style="text-align: justify;">
<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-27716059689166365122018-09-18T23:18:00.001+07:002018-09-18T23:18:20.686+07:00Quiche Lorraine <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-yoaVjmoLRz4/W6Ek8SRATKI/AAAAAAAAAZ0/CkBOEQnco_EUVKVxES5XKOhvj_8Bd3tLACLcBGAs/s1600/Quiche%2BLorraine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Quiche Lorraine, https://www.cheffood.me/" border="0" data-original-height="360" data-original-width="640" height="360" src="https://2.bp.blogspot.com/-yoaVjmoLRz4/W6Ek8SRATKI/AAAAAAAAAZ0/CkBOEQnco_EUVKVxES5XKOhvj_8Bd3tLACLcBGAs/s640/Quiche%2BLorraine.jpg" title="Quiche Lorraine" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Quiche Lorraine</i></b></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Quiche Lorraine</h2>
<h3 style="text-align: justify;">
Here's how to make Quiche Lorraine ?</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/cheese-burger.html" target="_blank"><span style="color: red;">Cheese Burger</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>1/2 (14.1-ounce) package refrigerated piecrusts </li>
<li>1 pound bacon, cut into 1/2-inch pieces </li>
<li>1/4 cup green onions, chopped </li>
<li>8 ounces Swiss cheese, grated and divided </li>
<li>6 large eggs, beaten </li>
<li>1 cup heavy cream </li>
<li>1/2 teaspoon table salt </li>
<li>Dash of ground red pepper Dash of white pepper </li>
<li>1/8 teaspoon ground nutmeg</li>
</ul>
<br />
<div style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
Introducition : </h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.</li>
<li>Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.</li>
<li>Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.</li>
<li>Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving. </li>
</ol>
<br /><br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/08/milk-tart.html" target="_blank"><span style="color: red;">MILK TART</span></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-9448414175385013842018-09-17T15:46:00.005+07:002018-09-17T15:46:50.028+07:00Ceviche<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sNUmGezPaDo/W59pyPXWVCI/AAAAAAAAAZg/fVw0c8l-pj0q8P0-5E2iGHqHbbcM57e4wCLcBGAs/s1600/cebiche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="640" height="424" src="https://1.bp.blogspot.com/-sNUmGezPaDo/W59pyPXWVCI/AAAAAAAAAZg/fVw0c8l-pj0q8P0-5E2iGHqHbbcM57e4wCLcBGAs/s640/cebiche.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><i>Ceviche</i></span></b> </td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Ceviche</h2>
<h3 style="text-align: justify;">
Here's how to make Ceviche </h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/paella.html" target="_blank"><span style="color: red;">Paella</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice </li>
<li>1 1/2 cups fresh lime juice </li>
<li>1 medium white onion, chopped into </li>
<li>1/2-inch pieces </li>
<li>2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces </li>
<li>Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped </li>
<li>1/3 cup chopped cilantro, plus a few leaves for garnish </li>
<li>1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor) </li>
<li>1 to 2 tablespoons extra-virgin olive oil (optional) </li>
<li>Salt </li>
<li>3 tablespoons fresh orange juice or 1/2 teaspoon sugar </li>
<li>1 large or 2 small ripe avocados, peeled, pitted and diced </li>
<li>Tostadas, tortilla chips or saltine crackers, for serving</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step : </h4>
<div style="text-align: justify;">
</div>
<ol>
<li>In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. </li>
<li>In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.</li>
</ol>
<br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/escargot-in-garlic-and-parsley-butter.html" target="_blank"><span style="color: red;">Escargot in Garlic and Parsley Butter</span></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Food is ready, Enjoy your Weekend!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-37620066319038681052018-09-17T15:30:00.001+07:002018-09-17T15:30:16.219+07:00Empanadas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-xDODypFnd1c/W59l_Ot9m2I/AAAAAAAAAZM/1Du7Syxzxl0Ybe-UoHrJK7_XOzk6WLO9wCLcBGAs/s1600/empanadas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://3.bp.blogspot.com/-xDODypFnd1c/W59l_Ot9m2I/AAAAAAAAAZM/1Du7Syxzxl0Ybe-UoHrJK7_XOzk6WLO9wCLcBGAs/s640/empanadas.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Empanadas</i></span></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br />Empanadas</h2>
<h3 style="text-align: justify;">
Here's how to make empanadas </h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/melktert.html" target="_blank"><span style="color: red;">Melktert</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>3 cups all-purpose flour, plus more for the work surface</li>
<li>1 tablespoon baking powder</li>
<li>2 teaspoons sugar</li>
<li>Pinch salt</li>
<li>1/2 cup lard or shortening</li>
<li>1 egg</li>
<li>3/4 cup chicken stock</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step : </h4>
<div style="text-align: justify;">
</div>
<ol>
<li>For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.</li>
<li>In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.</li>
<li>Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.</li>
<li>In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.</li>
<li>Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.</li>
<li>Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.</li>
<li>For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)</li>
</ol>
<br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/vetkoek-recipe-afrika.html" target="_blank"><span style="color: red;">Vetkoek Recipe (Afrika)</span></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Food is ready, Enjoy your Weekend!</div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-4822978468451853402018-09-16T07:18:00.001+07:002018-09-16T07:18:22.674+07:00Bicol Express Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-oVSZzUI-HHM/W52hH2YhkdI/AAAAAAAAAYw/syzWEmIHeQALMuUOzfGUz0bL5LYBPB0ywCLcBGAs/s1600/bicol%2Bexpress.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="168" data-original-width="300" height="358" src="https://3.bp.blogspot.com/-oVSZzUI-HHM/W52hH2YhkdI/AAAAAAAAAYw/syzWEmIHeQALMuUOzfGUz0bL5LYBPB0ywCLcBGAs/s640/bicol%2Bexpress.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><b>Bicol Express</b></i></span></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Bicol Express</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/rindsuppe.html" target="_blank"><span style="color: red;">Rindsuppe</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>1 tablespoon canola oil</li>
<li>1 onion, peeled and chopped</li>
<li>6 cloves garlic, peeled and minced</li>
<li>2 tablespoons shrimp paste</li>
<li>2 pounds pork belly, cut into 1-inch cubes</li>
<li>2 cups coconut milk</li>
<li>1 cup coconut cream</li>
<li>1 cup water</li>
<li>14 pieces Thai chili peppers, stemmed and minced</li>
<li>salt and pepper to taste</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>In a wide pot over medium heat, heat oil. Add onions and garlic and cook until softened. </li>
<li>Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes until it begins to brown.</li>
<li>Add pork and cook, stirring occasionally, until lightly browned. </li>
<li>Add coconut milk and water and bring to a simmer. Cook for about 10 to 15 minutes or until liquid is reduced.</li>
<li>Add coconut cream and chili peppers. Continue to cook for about 20 to 25 minutes or until pork is tender and sauce begins to render fat. </li>
<li>Season with salt and pepper to taste. Serve hot.</li>
</ol>
<br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/tapsilog.html" target="_blank"><span style="color: red;">Tapsilog</span></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Food is ready ! Enjoy your weekend guys!!!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-38625676773256812482018-09-16T07:08:00.001+07:002018-09-16T07:08:09.668+07:00Vetkoek Recipe (Afrika)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-fmNGp28ZQdQ/W52ezfXFOpI/AAAAAAAAAYk/LxHkDFn-jkMaxUTLU9osYRz6Q9EoxfyfwCLcBGAs/s1600/Vetkoeek%2Bcheffood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="198" data-original-width="256" height="492" src="https://2.bp.blogspot.com/-fmNGp28ZQdQ/W52ezfXFOpI/AAAAAAAAAYk/LxHkDFn-jkMaxUTLU9osYRz6Q9EoxfyfwCLcBGAs/s640/Vetkoeek%2Bcheffood.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Vetkoek - Afrika</span></i></b></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Vetkoek</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/boerewors.html" target="_blank"><span style="color: red;">BOEREWORS</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>2 cups lukewarm water</li>
<li>1/4 cup white sugar</li>
<li>1 (.25 ounce) package active dry yeast</li>
<li>7 cups all-purpose flour</li>
<li>2 teaspoons salt</li>
<li>3 cups oil for frying</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.</li>
<li>Sift flour and salt together in a large bowl.</li>
<li>Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.</li>
<li>Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.</li>
<li>Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).</li>
<li>Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.</li>
</ol>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/melktert.html" target="_blank"><span style="color: red;">Melktert</span></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Food is ready ! Enjoy your weekend guys!!!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-72522328570803926762018-09-16T06:56:00.002+07:002018-09-16T06:56:19.844+07:00Melktert<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-XdM1sHEx1z8/W52cCP2MA7I/AAAAAAAAAYQ/Qt2pNfV305QeyBc1qNc-rBZw1oENE3MEgCLcBGAs/s1600/melktert%2Bcheffood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="687" data-original-width="1200" height="366" src="https://3.bp.blogspot.com/-XdM1sHEx1z8/W52cCP2MA7I/AAAAAAAAAYQ/Qt2pNfV305QeyBc1qNc-rBZw1oENE3MEgCLcBGAs/s640/melktert%2Bcheffood.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Melktert</span></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Melktert</h2>
<h3 style="text-align: justify;">
Here'how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/tamales.html" target="_blank"><span style="color: red;">Tamales</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>3 tablespoons butter, melted1 cup white sugar3 egg yolks1 cup cake flour1 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 teaspoon vanilla extract</li>
<li>4 cups milk</li>
<li>3 egg white</li>
<li>1 tablespoon cinnamon sugar</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.</li>
<li>In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.</li>
<li>Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.</li>
</ol>
<br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/arepa-recipe.html" target="_blank"><span style="color: red;">Arepa Recipe</span></a></div>
<div style="text-align: justify;">
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<b><i>Melktert ready! happy Weekend guys!!!</i></b></div>
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<br /></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-71428768016446496172018-09-12T17:19:00.001+07:002018-09-12T17:19:55.495+07:00Tamales<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Hfdu57LtaUc/W5joCsBw-JI/AAAAAAAAAX8/1G6XDwZ9ZTQQR0kt4EEDyQ9gTDica2EWQCLcBGAs/s1600/tamale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="426" data-original-width="640" height="426" src="https://4.bp.blogspot.com/-Hfdu57LtaUc/W5joCsBw-JI/AAAAAAAAAX8/1G6XDwZ9ZTQQR0kt4EEDyQ9gTDica2EWQCLcBGAs/s640/tamale.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tamales - Pixabay</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Tamales</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/arepa-recipe.html" target="_blank"><span style="color: red;">Arepa Recipe</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>3 1⁄2 lbs pork shoulder or 3 1⁄2 lbs pork butt, trimmed of fat and cut up</li>
<li>10 cups water</li>
<li>1 medium onion, quartered</li>
<li>3 garlic cloves, minced</li>
<li>3 1⁄2 teaspoons salt</li>
<li>4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)</li>
<li>3⁄4 cup shortening</li>
<li>6 cups masa harina</li>
<li>1 1⁄2 teaspoons baking powder</li>
<li>50 dried corn husks (about 8 inches long)</li>
</ul>
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Step : </h4>
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</div>
<ol>
<li>In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.</li>
<li>Simmer covered, about 2 1/2 hours or until meat is very tender.</li>
<li>Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).</li>
<li>Shred the meat using 2 forks, discarding fat.</li>
<li>Strain the broth and reserve 6 cups.</li>
<li>In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.</li>
<li>To make masa beat shortening on medium speed in a large bowl for 1 minute.</li>
<li>In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.</li>
<li>Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).</li>
<li>In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.</li>
<li>To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).</li>
<li>Place about 1 tablespoon meat and sauce mixture in the middle of the masa.</li>
<li>Fold in sides of husk and fold up the bottom.</li>
<li>Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.</li>
<li>Lean the tamales in the basket, open side up.</li>
<li>Add water to Dutch oven just below the basket.</li>
<li>Bring water to boil and reduce heat.</li>
<li>Cover and steam 40 minutes, adding water when necessary.</li>
<li>To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.</li>
</ol>
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Read too : <a href="http://www.cheffood.me/2018/09/tafelspitz-recipe.html" target="_blank"><span style="color: red;">Tafelspitz Recipe</span></a></div>
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Food is ready!</div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-44345041719507573402018-09-12T17:03:00.000+07:002018-09-12T17:03:09.475+07:00Arepa Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-CuDphXvnDKw/W5jkMZURdKI/AAAAAAAAAXo/yT0ECo0xLVQDP5IDBlvKKbi8hjdal8C-wCLcBGAs/s1600/arepa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="426" data-original-width="640" height="426" src="https://2.bp.blogspot.com/-CuDphXvnDKw/W5jkMZURdKI/AAAAAAAAAXo/yT0ECo0xLVQDP5IDBlvKKbi8hjdal8C-wCLcBGAs/s640/arepa.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arepa - Pixabay</td></tr>
</tbody></table>
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<h2 style="text-align: justify;">
Arepa </h2>
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Here's how make it : </h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/kaya-toast.html" target="_blank"><span style="color: red;">Kaya Toast</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
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</div>
<ul>
<li>2 cups arepa flour (precooked cornmeal)</li>
<li>2 teaspoons kosher salt</li>
<li>2 tablespoons vegetable oil</li>
<li>Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)</li>
<li>Lime wedges (for serving)</li>
</ul>
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Step : </h4>
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</div>
<ol>
<li>Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.</li>
<li>Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.</li>
<li>Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.</li>
<li>Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.</li>
</ol>
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<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/08/cheese-burger.html" target="_blank"><span style="color: red;">Cheese Burger</span></a></div>
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<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-52613833760006544642018-09-11T18:09:00.000+07:002018-09-11T18:09:24.385+07:00Tafelspitz Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mBCdYVhGmfg/W5eiUld-XwI/AAAAAAAAAXU/2Gz35_uDMHcWSA0GXKwtsADEaOqfaoAOwCLcBGAs/s1600/tafelspitz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" height="425" src="https://2.bp.blogspot.com/-mBCdYVhGmfg/W5eiUld-XwI/AAAAAAAAAXU/2Gz35_uDMHcWSA0GXKwtsADEaOqfaoAOwCLcBGAs/s640/tafelspitz.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tafelspitz</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br />Tafelspitz</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/rindsuppe.html" target="_blank"><span style="color: red;">Rindsuppe</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>Approx. 1.5 kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket)</li>
<li>Beef bones, if desired</li>
<li>1 bunch of root vegetables</li>
<li>½ leek</li>
<li>1 large onion with skin</li>
<li>1 – 2 bay leaves</li>
<li>A few peppercorns</li>
<li>Salt</li>
</ul>
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Step : </h4>
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</div>
<ol>
<li>Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.</li>
<li>Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves and peppercorns and bring to the boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 ½ – 3 hours. Meanwhile add more water as required and skim off any scum which comes to the surface. </li>
<li>Season well with salt, but only after a good 2 hours.</li>
<li>Once the meat has and softened, remove it from the pan and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste, and strain it, if preferred. Serve with semolina dumplings or frittata and freshly chopped chives as a starter.</li>
<li>Slice the boiled beef by carving across the direction of the meat tissue and arrange as preferred on pre-heated plates, or serve in the hot soup in a decorative soup tureen.</li>
<li>Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.</li>
</ol>
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<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/tapsilog.html" target="_blank"><span style="color: red;">Tapsilog</span></a></div>
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<div style="text-align: justify;">
<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-61826338821745552882018-09-11T17:56:00.002+07:002018-09-11T17:56:23.587+07:00Rindsuppe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-KsBfzpKFtgQ/W5efKlPcoVI/AAAAAAAAAXA/13L3xnWZHt80VPatpx3DMaMX4e8HBNZ3gCLcBGAs/s1600/rindsupe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="197" data-original-width="255" height="494" src="https://4.bp.blogspot.com/-KsBfzpKFtgQ/W5efKlPcoVI/AAAAAAAAAXA/13L3xnWZHt80VPatpx3DMaMX4e8HBNZ3gCLcBGAs/s640/rindsupe.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rindsuppe</td></tr>
</tbody></table>
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<h2 style="text-align: justify;">
Rindsuppe</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/pot-roast.html" target="_blank"><span style="color: red;">POT ROAST</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)</li>
<li>bones</li>
<li>herbs and vegetables for making soup</li>
<li>1/2 onion</li>
<li>3 egg whites</li>
<li>salt</li>
<li>some chives or parsley</li>
</ul>
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<h4 style="text-align: justify;">
Step : </h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Wash the meat and pat dry with kitchen paper.</li>
<li>Cut into cubes and place in 2 liters (2 qt) of cold water.</li>
<li>Fry the onion without fat in an (old) pan on the cut surface until golden brown.</li>
<li>Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat.</li>
<li>Bring to the boil and let simmer for about 2 hours. Let the soup cool and skim off the fat.</li>
<li>Whisk the egg whites with 250 ml (0,4 pt) of cold water, and stir slowly into the soup.</li>
<li>Simmer until it becomes transparent.</li>
<li>Drain through a dish towel, and add salt to taste.</li>
<li>Serve as a transparent soup (with sprinkled chives or parsley) or with one of the many Viennese soup garnishes.</li>
</ol>
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<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/antelope-steak.html" target="_blank"><span style="color: red;">ANTELOPE STEAK</span></a></div>
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<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-56701803800820904792018-09-10T13:59:00.000+07:002018-09-10T13:59:06.766+07:00Tapsilog<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-fSyOrj2AOMc/W5YWJEILrQI/AAAAAAAAAWs/4tfsnfJU4zECKoCMdsMMZbniFrmZPHPDACLcBGAs/s1600/tapsilog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="316" data-original-width="474" height="426" src="https://3.bp.blogspot.com/-fSyOrj2AOMc/W5YWJEILrQI/AAAAAAAAAWs/4tfsnfJU4zECKoCMdsMMZbniFrmZPHPDACLcBGAs/s640/tapsilog.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tapsilog</i></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Tapsilog</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
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Read too : <a href="http://www.cheffood.me/2018/08/lonsilog.html" target="_blank"><span style="color: red;">Lonsilog</span></a></div>
<h4 style="text-align: justify;">
Ingridient : </h4>
<div style="text-align: justify;">
</div>
<ul>
<li>1 kg. lean beef, sliced thinly (Tip: You may pound the meat for a thinner and more tender result.) </li>
<li>3- 4 tbsp oil </li>
<li>8 cloves garlic, mashed </li>
<li>2 pcs Knorr Beef Cubes </li>
<li>2 tbsp brown sugar </li>
<li>1- 2 tbsp vinegar</li>
</ul>
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<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Make a marinade for your tapa by combining the oil, garlic, Knorr Beef Cubes, brown sugar and vinegar in a bowl. Mix this well until the ingredients are dissolved and free of lumps. Gently place the beef slices in and just leave it in the chiller to marinate overnight.</li>
<li>The following day, drain the beef and let it dry because you don’t want any of those excess liquid when you fry the tapa.</li>
<li>Fry the tapa in medium high heat with a little bit of oil. And that’s about it! Finally, this dish is done!</li>
<li>With a serving of garlic rice and egg or salted egg mixed with tomatoes and onions, you simply will want to have this any day any time of the week. Tapsilog is home!</li>
</ol>
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<br /></div>
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/coq-au-vin.html" target="_blank"><span style="color: red;">Coq Au Vin</span></a></div>
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<div style="text-align: justify;">
<b><i>Tapsilog ready! Happy Weekend with Tapsilog!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-75219014945001579812018-09-10T13:47:00.002+07:002018-09-10T13:47:19.586+07:00Sinigang<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-juYv3G9KX84/W5YTTHoK5yI/AAAAAAAAAWY/lMTdQGY2txkmQWz1nVKLNDgBCRcM5druACLcBGAs/s1600/sinigang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" height="425" src="https://2.bp.blogspot.com/-juYv3G9KX84/W5YTTHoK5yI/AAAAAAAAAWY/lMTdQGY2txkmQWz1nVKLNDgBCRcM5druACLcBGAs/s640/sinigang.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sinigang </i></td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Sinigang</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/gulab-jamun-recipe.html" target="_blank"><span style="color: red;">Gulab Jamun Recipe</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>2 lbs pork liempo; cut 2 inches chunks</li>
<li>1 package tamarind sinigang soup mix</li>
<li>1 tomato; quartered</li>
<li>1 onion; quartered</li>
<li>1 taro; quartered</li>
<li>3-4 long green chili peppers (siling haba)</li>
<li>1 medium size radish (labanos); sliced</li>
<li>3 string beans (sitaw), cut in 2 inches long</li>
<li>1 eggplant; sliced</li>
<li>10 stems of kangkong leaves</li>
<li>Fish sauce to taste</li>
<li>Water</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Boil water in a pot.</li>
<li>Add the pork liempo, tomato, onion, and tamarind sinigang soup mix.</li>
<li>Cover the pot and boil until the meat is tender.</li>
<li>Add the long chili pepper, radish, taro, string beans, and eggplant.</li>
<li>Cover the pot and continue boiling until the vegetables are cooked.</li>
<li>Add the kangkong leaves and simmer until the dish is done.</li>
<li>Serve while hot!</li>
</ol>
<br />
<div style="text-align: justify;">
Read too : <a href="http://www.cheffood.me/2018/09/sauerkraut.html" target="_blank"><span style="color: red;">Sauerkraut</span></a></div>
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<br /></div>
<div style="text-align: justify;">
<b><i>Sinigang ready! Happy Weekend!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-40953917913698772302018-09-09T10:48:00.006+07:002018-09-09T10:59:20.184+07:00Kartoffelsalat<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-VEBx2C4gJ_k/W5SXs9aeqRI/AAAAAAAAAV8/XzGPBgvIOmM3c2NrkZ_sRw8sINniIYTIQCLcBGAs/s1600/kartofersalat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="169" data-original-width="299" height="361" src="https://3.bp.blogspot.com/-VEBx2C4gJ_k/W5SXs9aeqRI/AAAAAAAAAV8/XzGPBgvIOmM3c2NrkZ_sRw8sINniIYTIQCLcBGAs/s640/kartofersalat.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kartoffelsalat</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
</h2>
<h2>
<br />Kartoffelsalat</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/fried-banana-honey.html" target="_blank"><span style="color: red;">Fried Banana Honey</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>Boiling potatoes 2 pounds</li>
<li>Hot beef or chicken broth 3/4 cup</li>
<li>Onion, chopped finely 1</li>
<li>Oil 1/3 cup</li>
<li>Vinegar 1/4 cup</li>
<li>Brown or Dijon mustard 2 tablespoons</li>
<li>Sugar 1 tablespoon</li>
<li>Salt and pepper to taste</li>
<li>Chives or parsley, chopped (optional) 1 to 2 tablespoons</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Place the potatoes into a large pot and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil. Reduce heat to medium, and continue to boil until the potatoes are cooked through and a sharp knife pierces them easily. Drain and set aside to cool.</li>
<li>When the potatoes are cool enough to handle, peel them if you like. Then cut the potatoes in half and then cut them into thick slices. Put the potatoes in a large bowl and carefully stir in the hot broth and onions.</li>
<li>In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper until smooth. Stir this vinaigrette into the potatoes, along with the chopped chives or parsley.</li>
<li>Adjust seasoning to taste and serve warm, at room temperature or cold. Kartoffelsalat tastes best if you let it rest for an hour or two to meld the flavors.</li>
</ol>
Read too : <a href="http://www.cheffood.me/2018/08/krokotten-holland.html" target="_blank"><span style="color: red;">Krokotten Holland</span></a><br />
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<br /></div>
<div style="text-align: justify;">
<b><i>Kartoffelsalat ready, Enjoy your Weekend friend!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-21053515670545754072018-09-09T10:38:00.001+07:002018-09-09T10:38:31.729+07:00Bratwurst<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-mvgp6KEO080/W5SVm_H8-UI/AAAAAAAAAVw/QZYR0K2Waf8MMOkd-69v1Hm3fPPR6yXTQCLcBGAs/s1600/bratwurst.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="426" data-original-width="640" height="426" src="https://3.bp.blogspot.com/-mvgp6KEO080/W5SVm_H8-UI/AAAAAAAAAVw/QZYR0K2Waf8MMOkd-69v1Hm3fPPR6yXTQCLcBGAs/s640/bratwurst.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source : Pixabay</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br />Bratwurst</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/02/meat-loaf.html" target="_blank"><span style="color: red;">Meat Loaf</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>1 dozen brats</li>
<li>Beer, to cover</li>
<li>1 medium large sweet onion</li>
<li>2 ounces (1/2 stick) butter</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Place brats in a Dutch oven with onions and butter, cover the brats with beer.</li>
<li>Bring to a boil and reduce to simmer until brats are cooked.</li>
<li>Remove brats and set aside beer mixture. </li>
<li>Grill brats until golden brown and return to beer mixture until ready to serve.</li>
<li>Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard</li>
</ol>
Read too : <a href="http://www.cheffood.me/2018/02/gola-kabab-recipe.html" target="_blank"><span style="color: red;">Gola Kabab Recipe</span></a><br />
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<b><i>Bratwurst ready, Enjoy your Weekend friend!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-24355244161086767712018-09-08T13:30:00.000+07:002018-09-08T13:30:28.961+07:00Gulab Jamun Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qsKenU-pVAM/W5NsSaAPmCI/AAAAAAAAAVc/CJcPzWKUYDEffHrt9i70I7ho-JDjVM3jgCLcBGAs/s1600/Gulab%2Bjamun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="640" height="424" src="https://3.bp.blogspot.com/-qsKenU-pVAM/W5NsSaAPmCI/AAAAAAAAAVc/CJcPzWKUYDEffHrt9i70I7ho-JDjVM3jgCLcBGAs/s640/Gulab%2Bjamun.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gulab Jamun - Pixabay</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br />Gulab Jamun</h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too :<span style="color: red;"> <a href="http://www.cheffood.me/2018/08/crepes.html" target="_blank"><span style="color: red;">Crepes</span></a>, <a href="http://www.cheffood.me/2018/08/gelato.html" target="_blank"><span style="color: red;">Gelato</span></a></span></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>100 Gram Khoya (firmly packed)</li>
<li>1 Tbsp Refined flour or soojee</li>
<li>1/4 tsp Baking soda</li>
<li>2 Cups Sugar</li>
<li>2 Cups Water</li>
<li>2 Tbsp Milk (mixed with a little water)</li>
<li>4 Green cardamoms (slightly crushed)</li>
<li>Ghee</li>
<li>Cube of bread</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.</li>
<li>Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.</li>
<li>The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.</li>
<li>Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.</li>
<li>Heat ghee in the kadahi till a piece of dough tossed in comes up at once.</li>
<li>Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).</li>
<li>Lift out bread and add as many jamuns as will fit in, without one touching the other.</li>
<li>Keeping the heat low, fry these till a golden brown all over.</li>
<li>Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.</li>
<li>Keep the gulab jamuns aside till the syrup is ready.</li>
<li>Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.</li>
<li>Increase the heat once the sugar dissolves, and then bring mixture to a boil.</li>
<li>Add the milk and water mixture and continue boiling over high flame, without stirring.</li>
<li>Skim off any scum that collects on the sides of the pan.</li>
<li>Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.</li>
<li>Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.</li>
<li>Add cardamom and bring syrup to a boil again.</li>
<li>Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.</li>
</ol>
<div>
Read too : <a href="http://www.cheffood.me/2018/09/escargot-in-garlic-and-parsley-butter.html" target="_blank"><span style="color: red;">Escargot in Garlic and Parsley Butter</span></a></div>
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<b><i>Gulab Jamun ready! Enjoy your Weekend!!!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-12712609777821689432018-09-08T13:10:00.002+07:002018-09-08T13:18:41.402+07:00Chicken Biryani (India)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-lERWpRPhJrg/W5NnumZqlSI/AAAAAAAAAVI/stKeE_1zB3M2gkcGZDxs3kWIW16PAChRACLcBGAs/s1600/biryani%2Bchicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://4.bp.blogspot.com/-lERWpRPhJrg/W5NnumZqlSI/AAAAAAAAAVI/stKeE_1zB3M2gkcGZDxs3kWIW16PAChRACLcBGAs/s640/biryani%2Bchicken.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source : Pixabay</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
</h2>
<h2 style="text-align: justify;">
Biryani </h2>
<h3 style="text-align: justify;">
Here's how make it :</h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/04/chicken-fried-rice.html" target="_blank"><span style="color: red;">Crispy Chicken Roast</span></a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<br />
<ul>
<li style="text-align: justify;">2-3 tablespoons cooking oil/butter/Ghee</li>
<li style="text-align: justify;">1 Tablespoon minced garlic</li>
<li style="text-align: justify;">2 teaspoons minced ginger</li>
<li style="text-align: justify;">1 medium onion chopped</li>
<li style="text-align: justify;">1 small jalapenos pepper , deseeded and chopped</li>
<li style="text-align: justify;">1 bay leaf</li>
<li style="text-align: justify;">1 teaspoon cumin spice</li>
<li style="text-align: justify;">3-4 cardamon pods , cracked teaspoon</li>
<li style="text-align: justify;">1 teaspoon curry spice</li>
<li style="text-align: justify;">1-2 cinnamon stick</li>
<li style="text-align: justify;">1 teaspoon chilli spice (optional)</li>
<li style="text-align: justify;">1 teaspoon smoked paprika</li>
<li style="text-align: justify;">½-1 teaspoon or more white/black pepper</li>
<li style="text-align: justify;">1/3 -1/2 cup cashew (optional)</li>
<li style="text-align: justify;">2 cups Basmati rice</li>
<li style="text-align: justify;">1 red bell pepper , chopped</li>
<li style="text-align: justify;">4 cups Liquid Broth or water, and/or coconut milk</li>
<li style="text-align: justify;">1 ½ teaspoon salt or more adjust to taste</li>
<li style="text-align: justify;">2 tablespoons or more cilantro (optional)</li>
</ul>
<br />
<h4 style="text-align: justify;">
Step :</h4>
<div style="text-align: justify;">
</div>
<ol>
<li>Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1½ teaspoons).</li>
<li>Add chicken to a bowl then add garlic, ginger, white pepper, cumin. Mix.</li>
<li>Then add yogurt thoroughly mix. Refrigerate until ready to use .When ready to use discard excess marinade from chicken .</li>
<li>Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.</li>
<li>Preheat Oven to 350 degrees F.</li>
<li>If necessary, remove any burns from pan.</li>
<li>Add about 2 tablespoons oil or more followed by onions, bell pepper , garlic , and bay leaf. Sauté until soft but not golden, about 2-3 minutes. Then add cumin , coriander , curry , cardamon pods , cinnamon sticks, chill pepper, red bell pepper and cashews. Stir for another minute.</li>
<li>Next add all the remaining ingredients, rice , stock and salt to taste .Add chicken, bring to a boil.</li>
<li>Place in the oven in pre-heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked.</li>
<li>Remove let it cool, garnish with cilantro, if desired and serve.</li>
</ol>
Read too : <a href="http://www.cheffood.me/2018/09/coq-au-vin.html" target="_blank"><span style="color: red;">Coq Au Vin</span></a><br />
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<b><i>Food is ready!</i></b></div>
Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-551829935469097716.post-11786765233719330992018-09-05T21:59:00.000+07:002018-09-05T21:59:02.861+07:00Sauerkraut<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LvkJcgYoI_g/W4_vIaflehI/AAAAAAAAAU0/qii_C_UAsfQxVkr9ZHqoyQDG0cIRVrHlACLcBGAs/s1600/sauerkraut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="423" data-original-width="640" height="422" src="https://1.bp.blogspot.com/-LvkJcgYoI_g/W4_vIaflehI/AAAAAAAAAU0/qii_C_UAsfQxVkr9ZHqoyQDG0cIRVrHlACLcBGAs/s640/sauerkraut.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauerkraut - Pixabay</td></tr>
</tbody></table>
<h2 style="text-align: justify;">
<br /></h2>
<h2 style="text-align: justify;">
Sauerkraut</h2>
<h3 style="text-align: justify;">
Here's how make it : </h3>
<div>
Read too : <a href="http://www.cheffood.me/2018/08/currywurst.html" target="_blank">Currywurst</a></div>
<h4 style="text-align: justify;">
Ingridient :</h4>
<div style="text-align: justify;">
</div>
<ul>
<li>2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored</li>
<li>3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)</li>
<li>1 tsp caraway seeds</li>
<li>1 tsp peppercorns</li>
</ul>
<br />
<div style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
Step : </h4>
<br />
<ol>
<li style="text-align: justify;">Thoroughly wash a large tub or bowl (mine was the size of a small washing- up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.</li>
<li style="text-align: justify;">Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.</li>
<li style="text-align: justify;">Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub with its lid (or more cling film) and leave in a dark place at a cool room temperature (about 18-20C) for at least 5 days. It will be ready to eat after 5 days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).</li>
<li style="text-align: justify;">Check the cabbage every day or so, releasing any gases that have built up as it ferments, and give the cabbage a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.</li>
<li style="text-align: justify;">The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars and keep it in the fridge for up to 6 months.</li>
</ol>
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Read too : <a href="http://www.cheffood.me/2018/08/borsch.html" target="_blank">BORSCH</a></div>
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Food is ready!</div>
Anonymousnoreply@blogger.com