Most Commented Recipes (226)

- Stir fry the onion , the mushroom and the beef
- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice

Pan for the noodles wok and oil to cook the vegetables

Braise onions and grated tomato together and add in a level tablespoon of sugar for the tomato. Add in bay leafs, cardomon pods, stick cinnamon, roasted masala, curry powder. Add in meat or chicken afterwards add in potatoes dont forget to add 2 or more cups of water to the cooking pot, so that it can cook for a 1/2 an hour to 1 hour. Serve it with white rice. Enjoy cooking :)

You can do this step the night before!
Transfer the dried chickpeas to a large bowl and cover them with cold water. Leave them to soak for at least 8 hours or overnight (up to 24 hours). Then drain and rinse them well.
In a food processor, roughly chop the onion and garlic.
Add the chickpeas and pulse into a crumb consistency before adding the cilantro and parsley and pulse a few more times into a homogenous mix.
Be careful not to over-process it into a paste. There should be some texture.
Transfer the falafel dough back to the large bowl and combine with the falafel spice and salt, mixing with a spoon.
When you're ready to cook the falafel, add the baking powder and mix. Cover and chill the bowl in the refrigerator for 30 minutes (an hour if you have the time) before frying.
To form the falafel, you can use a specific falafel scoop or a spoon (and hand-shape them into balls or slightly flattened disks). Be gentle, so they stay fluffy.
I like to use about 1 ½-2 tablespoons of mixture per falafel, but you can adjust the size to preference, like making large falafel burger patties (and the cooking time, accordingly).
Once you've formed your falafel balls, proceed with the cooking method of your choice.

Deep Fried
In a large, heavy-based skillet, add 1 ½-2 inches of oil (you need enough to cover the falafels) and heat over high heat until it gently bubbles).
Heating the oil to 350°F/180°C is best. To test if the oil is hot enough without a thermometer, drop a small amount of the falafel dough. It should sizzle immediately and brown within a minute.
Carefully lower 5-6 balls/patties into the oil (cook in batches to avoid overcrowding the pan). Cook them for 3-4 minutes, flipping and continuing to cook until golden brown all over.
Use a slotted spoon to remove them from the oil onto a layer of paper towels to drain.

1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!

To serve, toss everything together. For
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.

clean tarag
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly

Directions
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.

In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.