Topic: Recipes (Read 777 times)

My favorite recipe which I cook with a huge pleasure for me and my close ones is asparagus turkey stir-fry. All of my friends know if I organize a dinner at my place they will indulge fresh asparagus with well fried and tossed turkey. This delicious dish is done from simple ingredients available in each store. Here is the list of ingredients:
•   100 grams of cornstarch
•   2-3 cups chicken broth
•   1 tablespoon lemon juice
•   1 turkey breast, cut into small strips
•   1 minced garlic
•   400 grams fresh asparagus, cut into pieces

Here is one, you are not cooking though. This is common in Nigeria, especially amongst college students.
SOAKED GARRI
1. Get garri (this is common in Nigeria and it is a cassava product).
2. Get sugar, about a tablespoon of sugar.
3. Get groundnut or you can try fried fish
4. Pour garri into a cup and add sugar. You can add milk if you wish.
5. Add very cold water to your already mixed garri and sugar.
6. You can eat with fried fish or groundnut. You might also use dankwa or kulikuli.
This process is very fast, with all the ingredients available, it should take about 1 minute.

Here's one of the best recipes I know:
Cepelinai
*Peel some potatoes (these have to be rich with rice)
*Grind some pig meat (add onions, salt and pepper to taste)
*Grate potatoes as little as you can
*Filter the mass of potatoes through some shirt you don't need
*Now form a little pancakes from the potatoes, add meat to the center and make zeppelin forms with the meat inside.
*Boil it for about 20-30min

*Put some animal fat, onions and sour-cream to the pancake to make sauce.

Bon appétit

This is Lithuanian traditional food  . One of the best meals in the world for me, of course, not everyone is going to like it, but this is traditional food  

I'll leave the link also:
https://www.thespruceeats.com/lithuanian-potato-meat-dumplings-recipe-cepelinai-1136766

Looks yummy and healthy since it has oats. I might try it.

Jojo's carb free cheesecake

crust>

3/4 cup finely chopped pecans
3/4 cup almond flour
4 Tbsp salted butter (half a stick)
1/8 tsp stevia powder

mix the stevia into the nuts and almond flour dry, then add the melted butter and mix to a paste, press into the bottom of springform pan

the yum>

32 Oz cream cheese (4 packs)
1 cup sour cream (you can go more, I've used 2 cups before, plain yogurt also works good)
2 Tbsp vanilla extract
juice and zest of 1 lemon
1/2 tsp stevia powder
3 eggs

let the cream cheese warm to room temperature, set it to whipping in the mixer while you mix the sour cream, vanilla, lemon and stevia in another small bowl, mainly to get the stevia distributed.  Add that mix to the cream cheese and whip till homogeneous.  Mix in the eggs but do not overwork them.  Pour into springform pan over the crust and bake at 350F until the top just barely starts to brown.

This fully keto treat makes life worth living.

Oh sorry.. kanten is and agar, (sometimes called agar agar) is a vegetarian gelatin made from algae. It's commonly used in Japanese cuisine for jello like desserts or sometimes vegetable dishes.

Wakame is a type of seaweed. Tahini is sesame butter, which is delicious, something like peanutbutter but more delicate. Tamari is a very rich natural soysauce that forms on top of fermented soybeans.

These items are available in health food stores and/or Asian markets.

Very interesting information, but I do not understand

I used to teach natural foods cooking out of my home kitchen and sometimes other venues. Here is part of a  recipe sheet I handed out to a class I taught in West Palm Beach located in a kitchen appliance store. I had no specific amounts in the ingredients. I would explain to my class that my teachers had used their intuition and never gave me exact amounts so I learned to do the same.
These were large classes, and I would cook and talk and serve all the dishes to the students at the end of the class.
Some students from the class would help me cut and serve and it all seemed to work out. Here are 3 of dishes out of the 5 that I made that day.

1.Buckwheat Salad
Roasted buckwheat
Boiling water
Corn
Celery diced
Red onions diced
Parsley and/or watercress
Sauerkraut

-Dry roast buckwheat and add to boiling water with a pinch of sea salt. Mix and cover. Simmer for 30 minutes. Then place buckwheat in a large bowl and cool off.
-In a skillet sauteed corn, celery and/or water cress in a little sesame oil and water.
-Add sauerkraut and sauteed vegetables to the buckwheat. Mix. Serve cold.

2. Baked Cauliflower and Wakame

Wakame, (seaweed)
Cauliflower
Sesame seeds, (opt.)
Onions
Lemon, tamari, and tahini

-Rinse wakame, soak in a little water if necessary and cut into bite size pieces. Discard soaking water and arrange wakame on a baking sheet or shallow casserole dish. Roast seeds, partially grind and sprinkle over the wakame.
-Make sauce of water, lemon, tamari (or good quality soy sauce), and tahini
low-cut core out of cauliflower so it sits flat and steam it in a pot with a small amount of water to soften.
-Place precooked cauliflower on the wakame and pour sauce over both wakame and cauliflower. Can sprinkle sliced onions and more sesame seeds on top.
-Bake for 10 to 20 minutes and serve.

Blueberry-Peach Kanten

Blueberries
Peaches
Apple juice
Vanilla
Sticks of agar agar

-Cook together till agar dissolves. Pour into a flat casserole dish and let gel in or out of the refrigerator. Cut and serve

I have to try

Haha wait I love this. Do you feed this to your team?

Sounds like it would go well with blockchain beer.
https://bitcointalksearch.org/topic/the-first-blockchain-beer-available-tomorrow-5104603

Speaking about bread and bread related recipes  (focaccia- flat bread from Gods donated to people in Genoa, but also pizza, cakes, croissants and other bakery stuff) the absolute point of reference is the website www.vivalafocaccia.com

The guy is the son of one of the best flat bread maker in Genoa (where the best flat bread in Italy is done), but  he’is working in IT in the Silicon Valley. So to keep contact with his roots has this blog full of video recipes:


If I had to choose only one (difficult choice) I would pick this one:
Soft Focaccia Genovese
I am anyway sure you can find the one that suits you the most.

Google translated, complete with .xls spreadsheet to exactly dose the ingredients.
The guys is super friendly too and always answer mails and tweets!

57 carbs?

sorry man, I'm too old for that

kicking carbs is like kicking altcoins; it's not easy, but eventually you just have to do it for your future...

I'm on a keto diet so I made my own version of "steamed mini rice muffins" but I am not using rice since I'm on a low carb diet. I replaced some of the original ingredients with the approved ingredients on keto.

Here's the simple ingredients:

• 2 tbsp coconut flour
• 1 tbsp baking powder
• 2 eggs
• 1 tbsp coconut oil
• 3 sachets equal gold or any approved sweeteners
• 1tbsp butter
• Cheese for toppings

Procedure:
1. Mix all the dry ingredients.
2. Add eggs and the liquid ingredients like coconut flour into the dry mixture.
3. Add small slices of cheese in the mixture for cheese bursting taste.
4. In a preboil steamer, steamed it for 3-5 minutes and you're done!

Oh wait, put the cheese on top when it is starting to dough.

Original source of ingredients but I've replaced it with my own approved keto ingredients.

It's simple and easy.  Happy baking!

Imagine adding an egg with this loaf bread. You will be able to add another 13g of protein and it is enough to survive.

So let's try to add the special recipe made an egg to this bread.


1 small red onion
1 red chili
2 crushed garlic cloves a little bit of turmeric powder
2 tomatoes (optional)
5 eggs

and you will have a very nice omelet egg.

I don't have all these nutritive statistics informations, but I can share a mousse recipe:

Passion fruit mousse:

• 400ml passion fruit juice (from fruit, concentrated juice)
• 790g condensed milk
• 400g table cream
• 12g gelatin powder (no flavor)

---

- Remove the juice from fruit, sift it to separate the seeds from the juice;
- Put the sifted juice, condensed milk, table cream on the blender and set on for 1-2 minutes;
- Prepare the gelatin powder as indicated on the packing (probably you will have to mix the powder on 5 soup spoons of water and take it to the microwave for 10-15 seconds to hydrate the gelatin);
- After hydrating, mix the gelatin on the blender with the other ingredients until the *cream* is aerated;
- Put the cream on a bowl (maybe several small bowls) and take it to the refrigerator for at least 6 hours.

---

- Now you can make the syrup:
- Take another passion fruit juice (don't remove the seeds) and take it to the stove;
- Mix sugar until the consistency becomes thick and golden;
-After the 6 hours you can add the syrup on the mousse.

I shared the recipe of my favorite dishes here on my blog: http://allindiandishesrecipes.blogspot.com/ (Both are Indian sweets)

And I also made an ebook sharing other recipes and sold it to few members out here.

All are recipes of my late grandmother and I still miss eating her food but her recipes always remind me of her

Hope somebody can try the recipes on my blog and let me know their honest feedback. Thanks!

Wow your recipe is very specific. Good thing I have accurate scales, you know, for weighting rod ends and such..
If I can figure out how your recommended bread maker settings (knead for 1 hour?) translates into hand work I very well might give it a shot, since it will help fight the corrupt establishment and all..


I myself make a pretty mean spaghetti..

First I start with that local grocery store made sausage instead of burger. Usually the regular kind but once I accidentally used the maple syrup kind and it was very good so will try it again..
Fry it in a frying pan till it is thoroughly cooked while chopping to make it small. Put about 1/4 cup of water in the pan with it raw so it cooks through better though the water is gone by time it's done.. Usually thier is no excess grease to drain from the local sausage but if their is then drain it in a metal colander or by tipping the pan.

Half way through the meat cooking I would start adding the ingredients that are good for sauteing, like first a clove of fresh garlic minced finely, then half a medium onion minced, then green/red/yellow bell pepper and a fresh jalapeno if I want some more kick this time.. Throw in some green leafy stuff like parsley and oregano too, about a tablespoon of each, and half teaspoon of lowreys seasoning salt.. Fry that stuff in a bit too..

Once that is all fried till the meat is done, then comes the liquids part..
Put in a small can of rotel "Canned Diced Tomatoes and Chopped Green Chilies" drained, half a regular sized jar of hot salsa, and one regular like quart size jar of spaghetti sauce..

Get that boiling good and cut up a zucchini.. Cut it long ways into 4 pieces so you have long triangles and then cut them into about 1/4" thick pizza slice looking things and add em in.. Cook the sauce boiling for 15 minutes or so first before adding them and then cook it until the zucchini pieces are getting soft but still have a bit of resistance to them.. Cook/simmer on med/low uncovered so it gets thicker..

Put it on some spaghetti noodles and eat it!
Garlic toast is good with it..

I think experimentation is the correct term for someone like me. For example, I just learned how to cook with the internet. I think everything that I do is an experiment hoping that it could work in the end.

The most recent appliance that I acquired is the Instant Pot. I suggest getting one too. It made the meat I bought very soft and chewy like you are an expert with cooking on making recipes with Beef, Pork, Chicken, etc. The best one that I liked is the Beefsteak.

This is based on this website, but I used a different type of meat here, different measurements (all by instinct lol). https://www.corriecooks.com/instant-pot-garlic-butter-beef-steak/

• Breakfast Steak
• Soy Sauce
• Salt
• Pepper
• Garlic
• Onion
• Butter

What's great about the Instant Pot is that I just put everything in it and it cooks on it by itself. Just be careful with the scorching steam. I suggest looking at YouTube Videos regards to different cooking recipes using the Instant Pot. It's undoubtedly a versatile appliance that you may want for the rest of your cooking life. Lol.
 

Thank you for sharing your  recipes you gonna give me a challenge because i didn't know how cook very well specially bread. I cook basic like frying fish and meat and of vooking rice lol😁😁😁