Last Commented Recipes (226)

200 gr sliced pork loin
1/4 teaspoon salt
2 tablespoons cooking wine
3 tablespoons oyster sauce
4 tablespoon water
1/4 teaspoon pepper
3 tablespoons corn flour
1 tablespoon soy sauce
1 crushed garlic clove
1 sliced fresh ginger
1 tablespoon oil
4 sliced scallions
10 button mushrooms , cut into half

Ingredients includes ground dried Gooseberry (Golden Fruit), Diced Dates, Raisins, Blueberries, Apple pieces and Longan fruits other mix fruits found Aldi's mixed nuts. The freshly ground fruits + mixed nuts including, Walnuts, Almond, Cashew, Brazil, Hazel, also includes Sunflower and Pumpkin seeds, Pine nuts, Goji berries other secret nuts herbs, seeds and spices, including a teaspoon apple cider vinegar, teaspoon macadamia-nut-oil (Drum 58 of course!), ¼ teaspoon of Manuka honey...
250gm "Laucke Gluten Free Easy Bakers mixed grain flour" Wheat, Yeast & Dairy Free. I use a mixer to mix into batter (not a dough) after weighting-out 250gm flour into the 200ml of warm water that has the macadamia-nut-oil, honey and apple cider, in warm water, that helps to warm up the loaf and helps activate the baking soda. It rests in warmed oven for just over 1/2 an hour as long as its mainly Laucke four.
I've also been warming up the Cuisinart oven first by running its steam function for four minutes before putting the batter mix into Baking Paper lined Baking lined dish (no mess Charlie) then it rests in the oven for about 35 minutes, that provides time for the Baking Powder to release carbon dioxide. It rises also little air pockets form. Cuisinart ovens bread setting it steams for 5 minutes and bakes for further 30 minutes at 190 deg.
Laucke easy bakers gluten yeast free Meals and Grains flour is self-rising, it has Baking Powder in it, no yeast
(the flour already has Baking soda, also known as sodium bicarbonate in it, which is widely used in baking because it has leavening properties, meaning it causes dough to rise by producing harmless carbon dioxide)
If you can't get Laucke Gluten Yeast free or any other Gluten Yeast free self-rising flour. Gluten Yeast free plain flour or multigrain then you can add 12.5 g of Baking Powder to every 250g of flour. I have been adding a small part teaspoon of organic Moringa Leaf Powder, Mango powder + type of seaweed Spirulina.

Ingredients:
4 cups shredded pizza cheese blend or part-skim mozzarella cheese
1 pound Johnsonville® Ground Mild Italian sausage, cooked and drained
2 packages (3 ounces each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Oil for frying
Additional pizza sauce for dipping, warmed, optional

Cauliflower (4 cups)
EVOO (extra virgin olive oil) (2 1/2 Tablespoons divided)
Salt (1/4 teaspoon)
Black Pepper (1/8 teaspoon)
Crushed Red Pepper Flakes (1/2 teaspoon)
Minced Garlic (1/2 teaspoon)
Ginger (ground ginger) (1/4 teaspoon) (optional)
Parmesan Cheese (to taste)

1 can Bushes baked beans-any flavor
2 cans tuna
2 cups shell macaroni or elbow, something that the sauce can cling to
1 cup milk
2 cups shredded cheddar cheese
1 Tsp chili powder
1 Tsp garlic powder
1 TBS onion powder
salt and pepper to taste
1 bag of corn chips

1lb Beef Shaved Steak

About 1 cup of Sweet Sliced Onion

About 1 cup Sliced Green Bell Pepper

You, Me, Time and patience, lots of love, Preferably a lifetime

Pita:
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil

Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.

Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.

150g dried noodles or fresh
2 tsp chilli oil, plus extra to serve
3-4” section of a large English cucumber, removed seeds and julienned
1/4 portion of a cooked chicken breast, finely shredded
2 Tb chopped scallion
2 Tb chopped cilantro
1/2 tsp toasted and ground Sichuan red peppercorns

Peanut Sauce (mix until smooth):
3 Tb smooth natural peanut butter
3Tb warm water
1 Tb sugar
2 Tb soy sauce
2 Tb white vinegar
1 Tb sesame oil
1/2 tsp salt
2 cloves garlic, finely minced or grated

Indian Food