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Pita
Tzatziki:
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.
I add fresh basil, ground in a mortar. And dried dill.
Ingredients
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.
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.
Directions
Then add what you want. Soulvaki, lettuce, tomato, onion, back olive, ect
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Yield:
Style: European, Greek
Noodles with Peanut Sauce
I made bigger portions for pot luck or staff shared lunch and went very well.
Ingredients
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
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
Directions
1. Cook noodles in boiling water until tender. Drain very well and toss with 2 tsp chiili oil and 2 Tb of the peanut sauce. Put on a large dish or divided into two servings.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
Notes
Used 2 Tb sesame paste for the peanut butter if you can get hold of it in Asian shops. You can buy chiili oil in bottle or make it by infusing 2 tsp chilli powder in 2 Tb heated oil, leave to cool and strain through a fine sieve. Instead of chicken, you can used ham, finely shredded thin omelette. Other toppings can be added are briefly blanched julienned carrot or briefly blanched beansprouts. You can make large portion of sauce keep in bottle refrigerated and use it for salad, shake it each time before used.
Prep Time: 20 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Indian Food
Indian Food
Ingredients
Indian Food
Directions
Indian Food
Notes
Indian Food
Prep Time: 2 hoursCook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 4
Yield:
Style: Indian
Jamie oliver super smoothies
Jamie oliver super smoothies will make your bodies so sexy
Jamie oliver super smoothies this is a guarantee
Ingredients
1. Green smoothie
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Directions
Blend each of the recipes separately
Drink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Prep Time: 10 minutesDrink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: European, UK and Ireland
Thanksgiving/Christmas leftover pot pie.
Will be fixing this after every holiday. I make a lot of extra stuffing , to be sure I have enough to make this. Easy and keeps well over night in fridge or freeze to enjoy at a later date.
Ingredients
Leftover turkey/chicken
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Directions
First cut up turkey/chicken into bite size chunks
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Notes
So simple to make and brings all the flavors into a single dish and takes the boredom of leftover away.
Do not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Prep Time: 30 minutesDo not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield:
Style: American
Mama's Best Baked Beans
I got this recipe from crock - pot best loved
Slow cooker recipes .
I love these beans are wonderfully good.
Ingredients
1bag (1pound)dried Great Northern Beans
1package1(pound)bacon
5 hot dogs,cut into 1/2 -inch pieces
1cup chopped onions
1bottle (24 ounces) ketchup
2 cups packed dark brown sugar
1package1(pound)bacon
5 hot dogs,cut into 1/2 -inch pieces
1cup chopped onions
1bottle (24 ounces) ketchup
2 cups packed dark brown sugar
Directions
1. Soak and cook beans according to package directions.
Drain and refrigerate until ready to use.
2.cook bacon in large skillet over medium - high heat until
Crisp. Transfer to paper towels to drain.Cool ,then crumble
bacon ;set aside. Discard all but 3 tablespoons bacon fat
from skillet.
Add hot dogs and onions. Cook and stir over medium heat
until onion is tender.
3.Combine cooked beans,bacon,hot dog mixture, ketchup
and brown sugar in the Crock-Pot slow cooker,
Cover;cook on low 2 to 4 hours,
Drain and refrigerate until ready to use.
2.cook bacon in large skillet over medium - high heat until
Crisp. Transfer to paper towels to drain.Cool ,then crumble
bacon ;set aside. Discard all but 3 tablespoons bacon fat
from skillet.
Add hot dogs and onions. Cook and stir over medium heat
until onion is tender.
3.Combine cooked beans,bacon,hot dog mixture, ketchup
and brown sugar in the Crock-Pot slow cooker,
Cover;cook on low 2 to 4 hours,
Notes
Makes 4 to 6 servings
Prep Time: 1 hours, 4 minutesCook Time: 4 hours
Total Time: 5 hours, 4 minutes
Number of Servings: 6
Yield:
Style: American
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
Bang Bang Chicken
Is based on Australian master chef recipe.
Ingredients
350g skinless, boneless chicken breasts. Poached in 2 cups water with a spring onion and few slices of ginger and 1/4 tsp salt and leave to cool in it’s broth, covered.
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
Directions
1. Line a plate with cucumber.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
Notes
Chiili oil sold in bottles in Asian supermarkets. But you can make it by infuses 1 tsp chilli powder with 1 1/2 Tb heated oil and leave to
cool, then strain through a fine sieve.
Prep Time: 15 minutescool, then strain through a fine sieve.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Avocado garlic butter
My sis just shared this on facebook. I can't wait to try it!
Ingredients
Ingredients
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
Directions
1. Cut the avocado in half, peel the skin and remove the pit.
2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Prep Time: 8 minutes2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Cook Time: 3 hours
Total Time: 3 hours, 8 minutes
Number of Servings: 12
Yield:
Style: American
CHAMPORADO
CHAMPORADO— is a homegrown Filipino breakfast and snacks food. NO filipino don’t know this food or has tried this food. So guys here’s the recipe
This is good to serve hot.
Ingredients
CHAMPORADO INGREDIENTS
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
Directions
In a deep pan bring to boil water about 3 cups. The water depends how much rice you put. Water measurement should be a little over more than rice measurement.
Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Prep Time: Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: Asian, Filipino
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