tag:blogger.com,1999:blog-68018829744189684372024-03-14T03:23:07.840-07:00Maiys KitchenHI,.Thank You For Stopping By
Maiys kitchen
Lets Learn Easy Cooking In Different Ways Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6801882974418968437.post-12003770616518156882014-11-17T05:27:00.001-08:002014-11-17T05:28:14.777-08:00Korokke (Japanese Croquette) コロッケ
<p dir="ltr"><b>Korokke</b> (Japanese Croquette) is by far my favorite food. My record for one dinner is four pieces.  Shhhh…  I shouldn’t be too proud of my big appetite. I know Korokke takes a long time to make, but if you like Korokke, this homemade Korokke won’t disappoint you at all.  Homemade Korokke beats restaurant Korokke anytime.<br>
For filling you can add anything you like I'm not much fond of meat so I'm using chicken ground meat. You can use shrimp, seafood or even meat too. </p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">2 lb. (about 4) russet potatoes, peeled and halved</p>
<p dir="ltr">1 large onion, finely diced½ carrots, finely diced (optional)<br>
2 Shiitake mushrooms (optional) you can use any other mushroom too.<br>
2 Tbsp. oil <br>
1/2 kg ground chicken meat<br>
1 egg<br>
1 tsp. salt<br>
¼ tsp. white pepper<br>
Freshly ground black pepper<br>
3 eggs for the breading<br>
2 cup Panko(panko is Japanese breadcrumbs you can use simple breadcrumbs too)<br>
½ cup all purpose flour<br>
Oil for deep frying</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.</p>
<p dir="ltr">Remove the potato from the heat and drain the water completely.</p>
<p dir="ltr">Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).</p>
<p dir="ltr">Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.</p>
<p dir="ltr">Meanwhile, chop onion, carrot, and mushrooms finely.</p>
<p dir="ltr">In a large skillet, heat oil on medium high heat. Sauté onion until soft.</p>
<p dir="ltr">Add carrot and Shiitake mushrooms and cook until they are soft.</p>
<p dir="ltr">Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.</p>
<p dir="ltr">When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.</p>
<p dir="ltr">Add an egg and mix all together until everything is well combined.</p>
<p dir="ltr">Set aside till cool down a bit (so you can actually hold the mixture with your hands).</p>
<p dir="ltr">While the mixture is still warm, but not hot, start making Korokke balls.</p>
<p dir="ltr">Dredge each ball in flour,egg and panko</p>
<p dir="ltr">In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown.Inside is already cooked, so all you need to do is to make it nice brown color.</p>
<p dir="ltr">Transfer Korokke to paper towels and let the oil absorbed in the paper<br>
<br>
NOW ENJOY YOUR KOROKKE!!<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-MA14lNOvqsurTBZhPpR8-R0YpG-8iDmKyvGsDzScLjihCFaXxTJcuW35pqJi186Lge9ZY2bBCJKif_4HblDl23ZDdZqE5SuSngp822656saVEUqwELUcPw9BoUsixbspxxChD4yd9sa/s1600/IMG_20141117_181003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-MA14lNOvqsurTBZhPpR8-R0YpG-8iDmKyvGsDzScLjihCFaXxTJcuW35pqJi186Lge9ZY2bBCJKif_4HblDl23ZDdZqE5SuSngp822656saVEUqwELUcPw9BoUsixbspxxChD4yd9sa/s640/IMG_20141117_181003.JPG"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWfe3kebGXouskjHp3zBgBiHRgw0V2OxblDa3tQ8lAH1IBmlQtij9M1l-X0uOc7IH7fpzGPXImWDQ9pwWM9Mrs2aDsNC5xzqBlR0OgVM2efyaj1YTARPOhaK9LjF-Hh8k9fEiSzu35i6g/s1600/IMG_20141117_181029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWfe3kebGXouskjHp3zBgBiHRgw0V2OxblDa3tQ8lAH1IBmlQtij9M1l-X0uOc7IH7fpzGPXImWDQ9pwWM9Mrs2aDsNC5xzqBlR0OgVM2efyaj1YTARPOhaK9LjF-Hh8k9fEiSzu35i6g/s640/IMG_20141117_181029.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com1tag:blogger.com,1999:blog-6801882974418968437.post-1707060005102721112014-07-15T14:48:00.001-07:002014-07-15T14:50:28.226-07:00Chicken Empanada<p dir="ltr">Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by placing the  filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. In fact, the Cuban Picadillo almost resembles the Filipino Empanada in ingredients and taste.</p>
<p dir="ltr">Empanada can be fried or baked. This chicken empanada recipe is involves baking because it gives the crust more flaky texture. If you prefer your emapanada fried, you can always deep fry this chicken empanada.</p>
<p dir="ltr">Try this extra-ordinary Empanada recipe. Send us your feedback.</p>
<p dir="ltr"><b>Ingredients</b></p>
<p dir="ltr">Filling</p>
<p dir="ltr">1 1/2 lb boneless chicken breast, cut into cubes<br>
1 piece medium-sized onion, minced<br>
1 tbsp garlic, minced<br>
1 cup potato, diced<br>
1 cup carrot, diced<br>
1 cup green peas<br>
1/4 cup raisins<br>
1/2 tsp salt<br>
1/2 tsp ground black pepper<br>
1 tsp sugar<br>
1/2 piece chicken cube<br>
2 tbsp cooking oil</p>
<p dir="ltr">Dough</p>
<p dir="ltr">3 cups flour<br>
4 tbsp sugar<br>
6 tbsp water, cold<br>
1 piece raw egg<br>
1 cup butter, cold<br>
1/2 tsp baking powder<br>
1/2 tsp salt</p>
<p dir="ltr"><b>Cooking Procedure</b></p>
<p dir="ltr">Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up</p>
<p dir="ltr">Once the oil is hot, saute the garlic and onions</p>
<p dir="ltr">Add the chicken breast then cook until color turns light brown (about 5 minutes)</p>
<p dir="ltr">Add water and chicken cube then simmer for 10 minutes</p>
<p dir="ltr">Put-in carrots and potatoes and simmer for 5 minutesAdd the green peas, raisins, and sugar then simmer for another 5 minutesSprinkle salt and pepper. </p>
<p dir="ltr">Turn off the heat, drain the excess liquid, and set aside.</p>
<p dir="ltr">Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and salt. Mix well using a wire whisk.</p>
<p dir="ltr">Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)</p>
<p dir="ltr">Add water gradually and mix all the ingredients thoroughly until a dough is formed. </p>
<p dir="ltr">You may use a pastry blender to easen the process.Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. </p>
<p dir="ltr">Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutesFlatten the spherical dough py pressing it with your palm against a flat surface. </p>
<p dir="ltr">Use a rolling pin to flatten it fully while creating a round shape.Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. </p>
<p dir="ltr">After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.</p>
<p dir="ltr">Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. </p>
<p dir="ltr">Bake the sealed doughs for 25 minutes at the same temperature.</p>
<p dir="ltr">Remove from the oven.</p>
<p dir="ltr">Serve hot. Share and Enjoy!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9rL2CdW9n-urlminPXJTvCL5tDc3thzh4k9hp9NPRU6WzXZRozFDtKbUl7DeDPolQ_gVEWr7Hx4g6RMH9tra4qGyOXGiwmI5SwQ4ho4PxWzj7_Xp7W-6i9FXdwYC0ch8pWNT0p1GYTaU/s1600/DSC_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9rL2CdW9n-urlminPXJTvCL5tDc3thzh4k9hp9NPRU6WzXZRozFDtKbUl7DeDPolQ_gVEWr7Hx4g6RMH9tra4qGyOXGiwmI5SwQ4ho4PxWzj7_Xp7W-6i9FXdwYC0ch8pWNT0p1GYTaU/s640/DSC_0639.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-57854205513459766582014-06-03T08:44:00.001-07:002014-06-03T08:44:49.480-07:00Chocolate Marble Cake <p dir="ltr">Marble Cake I first learn when I search on Internet about cake types. There I find marble cake and then I start thinking why it called Marble Cake. It's  just one of  a stupid question I always ask to myself. <br>
Today its tea time treat lets learn how it made. Truth to be told I really enjoy my first making of marble cake.</p>
<p dir="ltr"><b>Ingredients:</b><br>
225g butter, softened<br>
225g caster sugar<br>
4 eggs<br>
225g self-raising flour<br>
3 tbsp milk<br>
1 tsp vanilla extract<br>
2 tbsp cocoa powder</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr"><b>1.</b>Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.</p>
<p dir="ltr"><b>2.</b>Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.</p>
<p dir="ltr"><b>3.</b>Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIT5EzZDB9OCvBdI8b8aD2GRvNMpQtkqk41m6JIsroUzkGMXVl5CD8hBMBiUzTnwlHrgeQCFaaoFkyHL7Y_rW02ve-jw_U4O9mV-vGfFGOBX6aCmtAQpsx0HWzOUa0H9ctaEjXDX0dqqbq/s1600/IMG_20140603_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIT5EzZDB9OCvBdI8b8aD2GRvNMpQtkqk41m6JIsroUzkGMXVl5CD8hBMBiUzTnwlHrgeQCFaaoFkyHL7Y_rW02ve-jw_U4O9mV-vGfFGOBX6aCmtAQpsx0HWzOUa0H9ctaEjXDX0dqqbq/s640/IMG_20140603_2.png"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCBKFhyphenhyphen8zZ9GNBQT2lJVuJgI_kNdLicOVhFmFm3P0mhwLL9AjBch404_D0m7tzrtaXXCe3CYiYdKhzTbPRt2fTpYjJqYBTroovPvJmXCHa1eN-OhkqDTHTQ0ROLOuG5R7tRxNlTNUnftp/s1600/1401733962288.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCBKFhyphenhyphen8zZ9GNBQT2lJVuJgI_kNdLicOVhFmFm3P0mhwLL9AjBch404_D0m7tzrtaXXCe3CYiYdKhzTbPRt2fTpYjJqYBTroovPvJmXCHa1eN-OhkqDTHTQ0ROLOuG5R7tRxNlTNUnftp/s640/1401733962288.jpeg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAXOPONAy7EQ36eUqT0GtZjtjwCiBY-O2Q9fnnyTZ07s6Gh7hVE1nGA0dlyNFMFnYA75ZKLhzALA_Hlo8qAHNKGItvI7IvnMwDDyWSzX8CAKLlatK15zknWVB41A2d4K9Ct7NbnyJfjxX/s1600/1401733960167.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAXOPONAy7EQ36eUqT0GtZjtjwCiBY-O2Q9fnnyTZ07s6Gh7hVE1nGA0dlyNFMFnYA75ZKLhzALA_Hlo8qAHNKGItvI7IvnMwDDyWSzX8CAKLlatK15zknWVB41A2d4K9Ct7NbnyJfjxX/s640/1401733960167.jpeg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-2761533025573934162014-05-17T08:47:00.001-07:002014-05-17T08:47:44.747-07:00Vegetable Empanada<p dir="ltr">Empanadas pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Just about every Caribbean island has a recipe for sweet or savory fillings.</p>
<p dir="ltr">Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yucca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.</p>
<p dir="ltr"><b>Empanada Dough:</b></p>
<p dir="ltr"><i><b>Ingredients</b></i></p>
<p dir="ltr">3 cups flour <br>
1 teaspoon salt<br>
1/2 cup cold water<br>
1 egg<br>
1 egg white<br>
1 teaspoon vinegar<br>
3 tablespoons shortening</p>
<p dir="ltr"><b>Dough preparation:</b></p>
<p dir="ltr">In a bowl, beat the water, egg, egg white and vinegar together. Set aside.</p>
<p dir="ltr">In a separate bowl, mix together the 3 cups of flour and salt.</p>
<p dir="ltr">Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.</p>
<p dir="ltr"><b>empanada filling </b><b>ingredients:</b></p>
<p dir="ltr">Cabbage 1cup,chopped <br>
Carrot 1 cup ,chopped<br>
Spinach 2 cup,boiled<br>
4 potatoes,boiled<br>
2 eggs,boiled<br>
Scallion half cup<br>
Salt for taste<br>
Red chilli powder 1 teaspoon <br>
Black pepper 2 teaspoon<br>
Chicken powder 2 tablespoon<br>
Tomato chilli sauce 4 tablespoon</p>
<p dir="ltr"><b>Filling preparation:</b></p>
<p dir="ltr">Sauté all the vegetables,then add black pepper,salt,red chilli powder,chicken powder and sauté for 3 minutes</p>
<p dir="ltr">Then add all sauté ingredients to bowl, add boiled mashed potatoes and tomato chilli sauce and in last add boiled eggs finely chopped,mix it well</p>
<p dir="ltr">Now take one tablespoon full of mixture and wrap it in empanada sheets and give them whatever shape you want to give.</p>
<p dir="ltr">Then preheat oven to 375F and bake them till 18-25 minutes. The Empanadas are ready once they are golden, serve them with your favourite sauce.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOx0pcyRth-EyrtF8c4yGCx_XiM3qg9-DHkcnec6JCHaj_5fTQluKSsffeKShGeneDlNZccoYq0G_Eci1DritAeCPMqDfXY6DO3HuWYNXEOvab6SW6KuvC0Zju54oNwMqmCjs5QZMhLjVJ/s1600/DSC_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOx0pcyRth-EyrtF8c4yGCx_XiM3qg9-DHkcnec6JCHaj_5fTQluKSsffeKShGeneDlNZccoYq0G_Eci1DritAeCPMqDfXY6DO3HuWYNXEOvab6SW6KuvC0Zju54oNwMqmCjs5QZMhLjVJ/s640/DSC_0640.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-67665553183239695292014-05-16T06:00:00.001-07:002014-05-16T06:00:16.094-07:00General Tso's Chicken (Tso Chung Gai)<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">1 pound chicken thighs, boneless<br>
1 tablespoon light soy sauce<br>
1 egg, lightly beaten<br>
freshly ground black or white pepper, to taste<br>
Cornstarch, as needed<br>
soy sauce1 tablespoon <br>
rice vinegar 2 teaspoons<br>
granulated sugar 3 tablespoons</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">Heat 4 cups of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).<br>
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter.<br>
Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. <br>
Drain on a paper towel-lined plate.Stir together the vinegar,  sugar, soy sauce, 1 teaspoon sesame oil, and the  ketchup in a small bowl until smooth; set aside. <br>
Your yummy tso's chicken is <u>ready</u></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAiVSKrBJBYF5ad9wOUSMA7slIU4YNaR2ooL8qneNyUY0qj9St0e0Bk8CM1b_PXjcD-uQp5oOnO_Ylbw6plrvflPx8btDLufpi80LtDOMn5s2Y0o2ZuopY96NEV8oeGx6vd3bVzzqPAuF/s1600/DSC_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAiVSKrBJBYF5ad9wOUSMA7slIU4YNaR2ooL8qneNyUY0qj9St0e0Bk8CM1b_PXjcD-uQp5oOnO_Ylbw6plrvflPx8btDLufpi80LtDOMn5s2Y0o2ZuopY96NEV8oeGx6vd3bVzzqPAuF/s640/DSC_0636.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-73863613485248123792014-05-13T05:23:00.001-07:002014-11-17T07:29:16.682-08:00Chocolate Pound Cake <div dir="ltr">
A Chocolate Pound Cake is moist and buttery with just the right amount of chocolate flavor. This is one cake that does not need a frosting. While my favorite way to eat this cake is plain, it makes a very nice dessert when served with fresh berries and a dollop of softly whipped cream.</div>
<div dir="ltr">
This Chocolate Pound Cake gets its chocolate flavor from cocoa powder. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. Now, there are two types of unsweetened cocoa powder: natural and Dutch-processed. For this recipe we are using Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes that contain baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. And remember, just like chocolate, each brand of Dutch processed cocoa powder has its own unique flavor which will affect the flavor of the cake.</div>
<div dir="ltr">
<b>Ingredients:</b></div>
<div dir="ltr">
1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder</div>
<div dir="ltr">
1/4 cup (60 ml) boiling hot water</div>
<div dir="ltr">
1 1/2 cups (180 grams) cake flour</div>
<div dir="ltr">
1 teaspoon baking powder</div>
<div dir="ltr">
1/4 teaspoon salt</div>
<div dir="ltr">
1 cup (226 grams) unsalted butter, room temperature</div>
<div dir="ltr">
1 cup (200 grams) granulated white sugar</div>
<div dir="ltr">
3 large eggs, room temperature</div>
<div dir="ltr">
1 1/2 teaspoons pure vanilla extract</div>
<div dir="ltr">
<b>Method:</b></div>
<div dir="ltr">
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.</div>
<div dir="ltr">
In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.</div>
<div dir="ltr">
In a separate bowl, sift the cake flour with the baking powder and salt.</div>
<div dir="ltr">
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.</div>
<div dir="ltr">
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.</div>
<div dir="ltr">
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.</div>
<div dir="ltr">
Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.</div>
<div dir="ltr">
Makes one loaf.</div>
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Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-89345813084577495792014-05-12T03:39:00.001-07:002014-11-17T07:28:40.252-08:00Simple Pound Cake<div dir="ltr">
The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust.</div>
<div dir="ltr">
Whether you enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes. You might also like to try toasting a slice or, an even better idea, is to make grilled pound cake. Jane Rodmell in her book 'Best Summer Weekends' tells us to beat an egg with two tablespoons each of milk and Grand Marnier and then dip each slice of cake into this mixture, as you would French Toast. Then place the slices of cake on the grill, browning each side. Serve for dessert along with fresh berries and whipped cream. Absolutely delicious.</div>
<div dir="ltr">
<b>ingredients:</b></div>
<div dir="ltr">
3 large eggs, room temperature</div>
<div dir="ltr">
3 tablespoons milk, room temperature</div>
<div dir="ltr">
1 1/2 teaspoons pure vanilla extract</div>
<div dir="ltr">
1 1/2 cups (150 grams) sifted cake flour</div>
<div dir="ltr">
1 teaspoon baking powder</div>
<div dir="ltr">
1/4 teaspoon salt</div>
<div dir="ltr">
3/4 cup (150 grams) granulated white sugar</div>
<div dir="ltr">
13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature</div>
<div dir="ltr">
<b>Method</b> <b>Pound Cake:</b><br />
Preheat oven to 350 degrees F (177 degrees C) line the pan with butter paper </div>
<div dir="ltr">
In a medium bowl, whisk together the eggs, milk, and vanilla extract.</div>
<div dir="ltr">
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.</div>
<div dir="ltr">
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.</div>
<div dir="ltr">
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.</div>
<div dir="ltr">
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.</div>
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Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2tag:blogger.com,1999:blog-6801882974418968437.post-69273432117172763252014-05-05T13:45:00.001-07:002014-05-05T13:45:03.794-07:00Fish Dumpling soup<p dir="ltr">Today I'm going to share fish dumpling with vegetables soup. It's a quite healthy soup with full of protein and nutritions. </p>
<p dir="ltr"><b>Ingredients:</b><br>
4 cups low-sodium chicken broth</p>
<p dir="ltr">1 tablespoon sugar</p>
<p dir="ltr">1 1 -inch piece ginger, peeled and thinly sliced</p>
<p dir="ltr">salt and freshly ground pepper</p>
<p dir="ltr">2 scallions, sliced, white and green parts separated</p>
<p dir="ltr">1 cup sliced button mushrooms</p>
<p dir="ltr">2 medium carrots, thinly sliced</p>
<p dir="ltr">2 to 3 napa cabbage leaves, thinly sliced</p>
<p dir="ltr">24 frozen fish dumplings or pot stickers</p>
<p dir="ltr">3 to 4 boiled eggs</p>
<p dir="ltr">Soy sauce, for drizzling (optional)</p>
<p dir="ltr"><b>Method:</b><br>
Combine 2 cups water, the broth, sugar, ginger,1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.</p>
<p dir="ltr">Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. In last add soy sauce and boiled eggs <u><font color ="#999999">i</font></u>f desired.</p>
<p dir="ltr">Per serving: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg; Carbohydrate 24 g; Fiber 3 g; Protein 18 g</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5Y2M30gpWJs1lwV22I3PHLx_J04_Ud95TRy212gfSnHtVPOzw-rA0J8N75aiMj7yXpHeuDFtWR2PdmCLTUAm7Wm0wuF_FQhMC6Kt7EkYIfTGgO3rg-OWkvvyRjRj5QejlVGjedBxmvid/s1600/DSC_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5Y2M30gpWJs1lwV22I3PHLx_J04_Ud95TRy212gfSnHtVPOzw-rA0J8N75aiMj7yXpHeuDFtWR2PdmCLTUAm7Wm0wuF_FQhMC6Kt7EkYIfTGgO3rg-OWkvvyRjRj5QejlVGjedBxmvid/s640/DSC_0503.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-90636447394494593262014-04-03T11:47:00.001-07:002014-04-03T11:47:12.589-07:00Strawberry-yogurt popsicle <p dir="ltr">Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning. These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I recommend having a batch in your freezer at all times.<br>
I love how the fresh strawberry flavor mingles with the tanginess of the yogurt in these pops. It's a perfect balance. The yogurt also makes them taste creamy and rich, almost like ice cream instead of an icy popsicle. But with only a touch of sugar to bring out the sweetness in the berries, this is definitely still a healthy treat.</p>
<p dir="ltr">Don't limit yourself to just strawberries, either. As the season for those delectable fruits wanes, try making them with whatever looks ripe and juicy at the market. Peaches, blueberries, mangoes, and even simple bananas would make fine substitutes.</p>
<p dir="ltr">Nibbled or licked, these popsicles are exactly what we need to survive the sultry days of summer.</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr"><i>Makes 6 popsicles (3-ounce molds)</i></p>
<p dir="ltr">1 pint strawberries, hulled and roughly chopped<br>
1/4 cup sugar<br>
1 teaspoon lemon juice<br>
6-8 ounces (about 1 cup) Greek yogurt</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.</p>
<p dir="ltr">Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.</p>
<p dir="ltr">Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.</p>
<p dir="ltr"><b>Note:</b>You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.</p>
<p dir="ltr">• For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG8Yntlb98giablu7odrQpHL7P9z0O-WAJwqI-45N_bl2lJpQxhmxr5namlADAM_PPmJgqdsFuc-lUY8IDKaATG7V2iM_gUdyn9pwXk3yYNiNn35jsRyYwnV15Uhyphenhyphen26t04u_mNgy7fAEf/s1600/CYMERA_20140403_233905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG8Yntlb98giablu7odrQpHL7P9z0O-WAJwqI-45N_bl2lJpQxhmxr5namlADAM_PPmJgqdsFuc-lUY8IDKaATG7V2iM_gUdyn9pwXk3yYNiNn35jsRyYwnV15Uhyphenhyphen26t04u_mNgy7fAEf/s640/CYMERA_20140403_233905.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2tag:blogger.com,1999:blog-6801882974418968437.post-24871360968437325112014-03-29T01:21:00.001-07:002014-03-29T01:22:09.649-07:00Dorayaki (Japanese Red Bean Pancake) どら焼き
<p dir="ltr"><b>I’m so excited to share this traditional Japanese dessert recipe today.</b></p>
<p dir="ltr"><b>Today’s dessert </b><b><i>Dorayaki </i></b><b>is best described as a dessert sandwich with red bean filling between two slices of pancake.  If you are familiar with Japanese cartoon from the 70’s, you probably know this dessert from the anime character </b><b><i>Doremon</i></b><b> who is crazy about Dorayaki.However, it is really easy to make at home and much more delicious if you make it from scratch.  Hope you give this simple recipe a try.  Have a great weekend!</b></p>
<p dir="ltr"><b>Prep Time: 20 minutes</b></p>
<p dir="ltr"><b>Cook Time: 40 minutes</b></p>
<p dir="ltr"><b>Yield: 8 pieces</b></p>
<p dir="ltr"><b>Ingredients for pancake:</b></p>
<p dir="ltr"><b>4 large eggs</b><br>
<b>140 g (2/3 cup) sugar</b><br>
<b>2 Tbsp. honey</b><br>
<b>160 g (1 cup) all-purpose flour</b><br>
<b>1 tsp. baking powder</b><br>
<b>1-2 Tbsp. water</b><br>
<b>2 Tbsp. oil</b></p>
<p dir="ltr"><b>Ingredients for homemade sweet red bean paste (tsubuan):</b></p>
<p dir="ltr"><b>200g (7 oz, a little bit less than 1 cup which is 220g) Azuki beans (red beans)</b></p>
<p dir="ltr"><b>Water</b></p>
<p dir="ltr"><b>200g(7 oz, 1 cup) granulated white sugar</b></p>
<p dir="ltr"><b>Pinch of salt</b></p>
<p dir="ltr"><b>Preparation of tsubuan (red bean paste):</b></p>
<p dir="ltr">1. Soak the Azuki beans overnight.</p>
<p dir="ltr">2. Rinse azuki beans. </p>
<p dir="ltr">3. Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.</p>
<p dir="ltr">4.When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes.</p>
<p dir="ltr">5. Throw away water and put the azuki beans into a sieve. </p>
<p dir="ltr">6. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering.</p>
<p dir="ltr">7. Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. You will be cooking for 1+ hour.</p>
<p dir="ltr">8. Pick one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done.</p>
<p dir="ltr">9.  Turn up the heat to high and add sugar in 3 separate times. Stir constantly. When you draw a line on the bottom of the saucepan and see the surface for more than 2 seconds, add salt and turn off heat. Anko will thicken more when it cools.</p>
<p dir="ltr">10. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after cool down. If you aren't planning to use it all at once, you can divide it into 100g packages. Wrap in plastic bag and store in Ziploc Freezer bags and can store in fridge for a week and freezer up to a month.</p>
<p dir="ltr"><b>Preparation of pancakes(Dorayaki):</b></p>
<p dir="ltr">1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.</p>
<p dir="ltr">2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.</p>
<p dir="ltr">3. Stir in 1/2 Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, pancakes will be too flat and not fluffy.</p>
<p dir="ltr">4. Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of dorayaki. With a ladle, drop the batter from 6" (15 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes.</p>
<p dir="ltr">5. Make sandwich with red bean paste. Put more red bean paste in the center. Wrap dorayaki with plastic wrap until ready to serve.</p>
<p dir="ltr"><b>Note:</b><br>
If you don't eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-T_4JZwUfmaWLX5qJfZo0-6n3oR5w2j4odlA5zaVHK-lHgX1IEKDcJfi7Ox2QN1162feuu8sCDvX3xFNmJGJl1vXVFVeaTwwaLf4DC4sV1BJniSDhop0_OlhB6gHCKz0Cdf4del3VYl9/s1600/CYMERA_20140329_130435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-T_4JZwUfmaWLX5qJfZo0-6n3oR5w2j4odlA5zaVHK-lHgX1IEKDcJfi7Ox2QN1162feuu8sCDvX3xFNmJGJl1vXVFVeaTwwaLf4DC4sV1BJniSDhop0_OlhB6gHCKz0Cdf4del3VYl9/s640/CYMERA_20140329_130435.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-89490972583330857642014-03-21T13:04:00.001-07:002014-03-21T13:04:17.132-07:00Classic Banana Bread<p dir="ltr">Banana bread has been on our to-do list for quite some time now. It’s a classic and we knew we couldn’t miss the opportunity to share our own version with you. There are no surprises in our banana bread recipe — you’ll find mashed bananas, flour, butter, eggs and baking soda. </p>
<p dir="ltr"><b>The Best Banana Bread Recipe Starts with the Best Bananas</b></p>
<p dir="ltr">No matter what recipe you use, remember this. <b>There is no point in baking up a batch of banana bread without using ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, it’s even better. </b>If your bananas are still green, wait a day or two. You won’t regret it.<br>
It’s the bananas that make banana bread so moist, sweet and flavorful.</p>
<p dir="ltr">nce you’re ready with your bananas, the rest of the recipe comes together quickly. <b>You definitely don’t need a mixer to make banana bread — a fork or spatula works perfectly fine.</b></p>
<p dir="ltr">Treat the batter like muffin or pancake batter. Don’t over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the bread stays on the lighter, moister side instead of heavy and flat.</p>
<p dir="ltr"><b>Prep </b><b>time:</b>15 minutes</p>
<p dir="ltr"><b>Cook time:</b>1 hour</p>
<p dir="ltr"><b>Total time:</b>1 hour 15 minutes</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">1 1/2 cups (210 grams) all-purpose flour<br>
1 teaspoon baking soda<br>
1/2 teaspoon salt<br>
3/4 teaspoon ground cinnamon<br>
3 medium bananas (heavily speckled or even black bananas are best)<br>
1/2 cup (113 grams or 1 stick) unsalted butter, melted and cooled<br>
3/4 cup (150 grams) packed light brown sugar<br>
2 large eggs, lightly beaten<br>
1 teaspoon vanilla extract</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.</p>
<p dir="ltr"><b>Make Batter:</b> Whisk the flour, baking soda, salt and cinnamon together, set aside.In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.<br>
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. </p>
<p dir="ltr"><b>Bake Banana Bread:</b> Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.</p>
<p dir="ltr"><b>For Storing: </b>It’s best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it’s just the two of us, we store in the refrigerator then when we want a slice we’ll give it a couple minutes in our toaster oven to warm up).</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErZgWu2NvSNyZ1qZT8IFDO9rwxtySlhBp3vBgXfzZd31Hdrlne4CECYuTEhLlkagwNBHZtMS6CZiTQ1c8EntO_f8A7AMILEzEpw4LkV8ec1mDmXcusfh9lWoriQAQKZdA6gp7PmOy_M-X/s1600/CYMERA_20140322_010400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErZgWu2NvSNyZ1qZT8IFDO9rwxtySlhBp3vBgXfzZd31Hdrlne4CECYuTEhLlkagwNBHZtMS6CZiTQ1c8EntO_f8A7AMILEzEpw4LkV8ec1mDmXcusfh9lWoriQAQKZdA6gp7PmOy_M-X/s320/CYMERA_20140322_010400.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-77190085459034117612014-03-20T11:22:00.001-07:002014-03-20T11:22:22.081-07:00Broccoli Apple Soup<p dir="ltr">You’ll just have to trust me on this one. Broccoli and apples aren’t two foods that you would expect to find together in a soup, or in anything for that matter. But this soup? It’s <i>sublime</i>. The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear. The result is a broccoli lover’s dream, a creamy, full bodied broccoli soup, without any cream!</p>
<p dir="ltr"><b>Prep:</b> 15 minutes    <b>Cook:</b> 40minutes<br>
<b>Yeilds:</b> Serves 4 to 6.</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">1 large bunch of broccoli (about 3 heads with stems)<br>
3 Tbsp butter<br>
1 cup of thinly sliced or finely chopped yellow or white onion<br>
1 good cooking apple chopped<br>
3 cups of chicken stock<br>
1 cup of unfiltered apple juice or apple cider (not hard cider)<br>
4 sprigs of lemon thyme or thyme<br>
2 strips of lemon peel<br>
1 Tbsp chopped fresh chives for garnish</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr"><b>1</b>. Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).</p>
<p dir="ltr"><b>2</b>.Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.</p>
<p dir="ltr"><b>3</b>. Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.</p>
<p dir="ltr"><b>4</b> Remove from heat. <b>Remove thyme and lemon peels from the soup</b> and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.</p>
<p dir="ltr"><b>5</b> Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP91imw1_BVhirWD8oVGa9ga191miAF_SY-zAl2PJgbL3KlyU6M9_TldKfDcEG32Kfq5Et7ZgKBU_1fmsS76NtZDlUkyLIqhlwp-pcBqjcVZdDIunWC9MBjLawzT-T1c9MztUS_Qq0Q08/s1600/CYMERA_20140316_184837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP91imw1_BVhirWD8oVGa9ga191miAF_SY-zAl2PJgbL3KlyU6M9_TldKfDcEG32Kfq5Et7ZgKBU_1fmsS76NtZDlUkyLIqhlwp-pcBqjcVZdDIunWC9MBjLawzT-T1c9MztUS_Qq0Q08/s320/CYMERA_20140316_184837.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com3tag:blogger.com,1999:blog-6801882974418968437.post-47823173823780381302014-03-18T12:50:00.001-07:002014-03-18T12:50:54.767-07:00
3-Ingredient Peanut Butter Cookies
<p dir="ltr"> I had a normal recipe ready for us to try, when she suggested that we make the “easy” version – 3 Ingredient Peanut Butter Cookies.</p>
<p dir="ltr">Eh?</p>
<p dir="ltr">Sure enough, they emerged as delicious little cookies!! Granted, they are definitely much crumblier than traditional peanut butter cookies. But the flavor is there, the look is pretty much identical, and sure enough they were just as irresistible to us cookie lovers as any yummy cookies. So if you are ever in a time crunch, or an ingredient crunch, or just want to try these little baking miracles for yourself, I highly recommend these 3-Ingredient Peanut Butter Cookies!</p>
<p dir="ltr"><b>Prep Time: </b>4 minutes</p>
<p dir="ltr"><b>Cook Time: </b>6 minutes</p>
<p dir="ltr"><b>Total Time: </b>10 minutes</p>
<p dir="ltr"><b>Yield: </b>24-36 cookies</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">1 cup peanut butter (crunchy or creamy)</p>
<p dir="ltr">1 cup sugar (plus extra for dipping if desired)</p>
<p dir="ltr">1 egg</p>
<p dir="ltr"><b>Method:</b><br>
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.</p>
<p dir="ltr">Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar and egg until smooth.</p>
<p dir="ltr">Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.</p>
<p dir="ltr">Bake for 6 to 8 minutes, until the cookies are just slightly browned on the botton, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxbDH7mZ4Qjqp3rn18vUwOUIC6TAwZgHR7ZLSWQ2hCTNCHlZI9zovelqnxtgeCVbiGX3alFQFnOKsg6VDF3XPTD8VjReAMHZSqmwCUa8j_qup4AZo0vWv_EMjQhhg8I_0qokml_m87OLK/s1600/CYMERA_20140316_184736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxbDH7mZ4Qjqp3rn18vUwOUIC6TAwZgHR7ZLSWQ2hCTNCHlZI9zovelqnxtgeCVbiGX3alFQFnOKsg6VDF3XPTD8VjReAMHZSqmwCUa8j_qup4AZo0vWv_EMjQhhg8I_0qokml_m87OLK/s320/CYMERA_20140316_184736.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-27495599706649270432014-03-14T10:41:00.001-07:002014-03-14T10:41:37.306-07:00Oreo Kitkat Pink Dessert <p dir="ltr">I learned something new today using Oreo biscuits and Kitkat Chocolate. Desserts are always my weakness since my childhood days. I still remember in childhood me and my apartment friends get together and play house game, my friends always make me kitchen queen and I make desserts for all using cookies,milk and chocolates.<br>
Well,that was in past now I am looking forward to use different items and make a healthy yummy dessert for my family and friends. So let's check out this recipe</p>
<p dir="ltr"><b>Ingredients:</b><br>
1 tin Hosen fruit cocktail <br>
1 pack fresh cream <br>
4 tbsp.cream cheese <br>
1/2 cup condensed milk<br>
1 packt of Oreo Biscuits(grind finely in powder form)<br>
2 Kitkat bars<br>
1 packet strawberry jelly powder<br>
Caramel and coconut cream for decoration</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">1. In a large bowl add fresh cream,cream cheese,strawberry jelly powder and condensed milk, beat with electric beater until smooth and thick form created.</p>
<p dir="ltr">2. Grind Oreo biscuits in grinder until they changed to powder form, then add them in round shaped bowl press them down by help of spoon.</p>
<p dir="ltr">3. Then add Hosen fruit cocktail and on top add cream (which you make by beating all items in step 1)</p>
<p dir="ltr">4. Now refrigerate it for 30 minutes and in last add coconut cream,caramel and Kitkat bars.</p>
<p dir="ltr">Now enjoy your dessert with your families and friends.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6o-L8bkewuNbpAk8GJSZdf9Ola4SwIB5bRWnMkdN0SIVc0FVcptmNwppcgLVr1mJPP0LhKTLWHkaUlHWaTVfbETpkw2CRQdJ9K0rCmiZErlTk6_l0eEy9hvsXwAOP6L51SPBkNBDwJdt/s1600/DSC_0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6o-L8bkewuNbpAk8GJSZdf9Ola4SwIB5bRWnMkdN0SIVc0FVcptmNwppcgLVr1mJPP0LhKTLWHkaUlHWaTVfbETpkw2CRQdJ9K0rCmiZErlTk6_l0eEy9hvsXwAOP6L51SPBkNBDwJdt/s320/DSC_0190.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2tag:blogger.com,1999:blog-6801882974418968437.post-2689583073885948092014-03-14T03:19:00.001-07:002014-03-14T03:19:14.858-07:00 Spaghetti With Broccoli And Chicken<p dir="ltr">I love spaghetti its easy to cook. As I love spaghetti I always try different sauces, vegetables and other items. Chicken is full of protein so I use chicken alot in my recipes. Today in this recipe I use World's healthiest Food Broccoli.  Let's talk about some benefits of this healthy broccoli.</p>
<p dir="ltr">Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer.<br>
So let's grab this healthy recipes,</p>
<p dir="ltr"><b>Ingredients:</b><br>
3 skinless, boneless chicken breast halves <br>
1 pound spaghetti<br>
1 (16 ounce) package frozen chopped broccoli<br>
3 cloves garlic<br>
5 tablespoons olive oil<br>
salt to taste<br>
ground black pepper to taste</p>
<p dir="ltr"><b>White Sauce:</b><br>
2 tablespoons butter<br>
2 tablespoons flour<br>
1 cup milk<br>
salt to taste<br>
white or black pepper</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">1. Sprinkle chicken breasts lightly with   salt and pepper. Stir fry Chicken until no longer pink. </p>
<p dir="ltr">2. In another pan stir fry broccoli for 2 to 3 minutes( Don't overcook).</p>
<p dir="ltr">3. For white Sauce, Melt butter in a saucepan over low heat,stir in flour. Stir and cook for about 2 minutes(Do not brown).</p>
<p dir="ltr">4. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.</p>
<p dir="ltr"><b>Note:</b>For a richer sauce, add a few tablespoons of heavy cream.</p>
<p dir="ltr">5. Now add spaghetti in White Sauce along with Chicken and Broccoli. Seasoning with Thymes or basil leaves.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pjNc1-9W4UwGnmsJnK59Fy_V5DmL51-H0jV93laL7jBfuLytE7389uFSsKbSdaj2MA5BaZHt82aV20h63nogIIbRkhAU8jOv2cXAJkxDOZ62kwDiW3pwSMYqDcylDQjZe4vqnA-CXWB6/s1600/CYMERA_20140313_183937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pjNc1-9W4UwGnmsJnK59Fy_V5DmL51-H0jV93laL7jBfuLytE7389uFSsKbSdaj2MA5BaZHt82aV20h63nogIIbRkhAU8jOv2cXAJkxDOZ62kwDiW3pwSMYqDcylDQjZe4vqnA-CXWB6/s320/CYMERA_20140313_183937.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com1tag:blogger.com,1999:blog-6801882974418968437.post-18361784819879348612014-03-13T08:12:00.001-07:002014-03-13T08:20:14.940-07:00Strawberry Oatmeal Breakfast Smoothie <p dir="ltr">This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk.</p><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc-TdOr0OM03lG1CwgkVpVUVeqxVqIIamN_NNJILqv8YWs1Tm-ifTPN3G9CM6THBU59hRNUUIKDkcXtGFQPXb8edL8_G4kzJ86voHqZcGy1Bh_ojg53eajRA2iTdOOMy4ta1_3wgshhDA/s1600/CYMERA_20140313_182923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc-TdOr0OM03lG1CwgkVpVUVeqxVqIIamN_NNJILqv8YWs1Tm-ifTPN3G9CM6THBU59hRNUUIKDkcXtGFQPXb8edL8_G4kzJ86voHqZcGy1Bh_ojg53eajRA2iTdOOMy4ta1_3wgshhDA/s320/CYMERA_20140313_182923.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;">1 cup soy milk</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1/2 cup rolled oats</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 banana,broken into chunks</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">14 frozen strawberries</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoons white sugar</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Method:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">In a blender,combine soy milk,strawberries,banana and oats.</div><div class="separator" style="clear: both; text-align: center;">Add vanilla and sugar.</div><div class="separator" style="clear: both; text-align: center;">Blend until smooth.</div><div class="separator" style="clear: both; text-align: center;">Pour into glasses and serve.</div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-33330149496070705422014-03-08T09:13:00.001-08:002014-03-13T05:12:24.683-07:00Creamy Spaghetti With Stir Fry Vegetables<p dir="ltr">This dish is delicious as is or you can add some grilled chicken to it</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">2 tsp olive oil<br>
4 clove garlic, minced<br>
2 Tbsp butter<br>
1/4 tsp salt<br>
1/2 tsp pepper<br>
3 c chicken stock<br>
1/2 lb spaghetti<br>
1 c grated parmesan cheese<br>
3/4 c heavy cream<br>
2 Tbsp chopped fresh parsley<br>
3 1/2 cups broccoli florets<br>
1 cup cabbage chopped<br>
Capsicum 1/2 cup<br>
Carrots 1/2 cup</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">1.In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.</p>
<p dir="ltr">2.Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley.</p>
<p dir="ltr">3.stir fry all vegetables alog with salt and black pepper.</p>
<p dir="ltr">Now serve your creamy spaghetti alog with vegetables and grilled chicken.you also can serve it with Teryaki chicken <br>
Check teryaki chicken recipe on my blog.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQuLRjhio4kA7lGJXyLoAEQpXEhhXAJqJsn2BtoVZ8YOnZYWOXgljJBHFx7BMQx6lbfm6meYUtdcHB-EHh9XpFWIJR1HgRTBLrj4LfrrLt1-1kHpfsUR5zhunoO2AXkXvL61zV52y_a5A/s1600/CYMERA_20140307_183325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQuLRjhio4kA7lGJXyLoAEQpXEhhXAJqJsn2BtoVZ8YOnZYWOXgljJBHFx7BMQx6lbfm6meYUtdcHB-EHh9XpFWIJR1HgRTBLrj4LfrrLt1-1kHpfsUR5zhunoO2AXkXvL61zV52y_a5A/s400/CYMERA_20140307_183325.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2tag:blogger.com,1999:blog-6801882974418968437.post-17335158983925892932014-03-08T06:37:00.001-08:002014-03-13T05:15:42.162-07:00Gyoza 餃子(ぎょうざ)<p dir="ltr">It place the gyoza may look difficult to make Gyoza, but once you know how to cook them it’s actually pretty simple. You can be very creative and try different ingredients for filling based on your own preference. <br>
Japanese Gyoza is distinctly different from Chinese potstickers. Chinese potstickers tend to have a thicker skin and the filling is mostly meat. Japanese consider Gyoza more of a side dish to complement our rice whereas the Chinese sometime eat potstickers as the main course. Japanese Gyoza wrappers are thinner and smaller, so make sure you buy the right wrappers specifically for Japanese Gyoza. <br>
Today I teach you how to make Gyoza wrappers at home but if you want to buy Gyoza wrappers you can buy them </p>
<p dir="ltr"><b>Ingredients:</b><br>
2 cups (240 g) all-purpose flour (or 120 g bread flour + 120 g cake flour)<br>
1/2 tsp. salt<br>
1/2 cup (120 ml) just-boiled water plus more if necessary<br>
1 1/2 Tbsp. oil for frying each batch of gyoza<br>
1/4 cup water for frying each batch of gyoza<br>
1 Tbsp. sesame oil for frying each batch of gyoza</p>
<p dir="ltr"><b>Filling:</b></p>
<p dir="ltr">2-3 (140 g, 5 oz) cabbage leaves<br>
1-2 (15 g, 0.5 oz) green onion/scallion<br>
2 shiitake mushrooms<br>
1 clove garlic, minced<br>
1 tsp. grated ginger<br>
Seasonings<br>
1/2 Tbsp. sesame oil<br>
1 tsp. soy sauce<br>
1/4 tsp. salt<br>
Freshly ground black pepper</p>
<p dir="ltr"><b>Dipping sauce:</b></p>
<p dir="ltr">1 Tbsp. rice vinegar<br>
1 Tbsp. soy sauce<br>
1/8 tsp. La-Yu (Japanese chili oil) (optional)</p>
<p dir="ltr"><b>Gyoza Wrap Instrustion:</b></p>
<p dir="ltr">Before you start, you need to accurately measure flour. If you don’t have a kitchen scale (I highly recommend you to get one), stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.</p>
<p dir="ltr">Sift the flour into a large bowl.</p>
<p dir="ltr">Add salt to just-boiled water and mix until completely dissolved.</p>
<p dir="ltr">Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add 1/2 Tbsp. water at a time till you can form the texture into a ball.</p>
<p dir="ltr">Transfer the dough to the work surface and knead the dough for 10 minutes.</p>
<p dir="ltr">After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.<br>
Cover the dough with damp kitchen towel at all time to prevent from drying.</p>
<p dir="ltr">For each piece of dough into a ball shape.</p>
<p dir="ltr">Press the ball onto the work surface.</p>
<p dir="ltr">Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.</p>
<p dir="ltr"><b>Gyoza </b><b>Preparation:</b></p>
<p dir="ltr">Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and shiitake mushrooms as well.</p>
<p dir="ltr">Combine all ingredients and seasonings and knead the mixture with hands until the texture becomes sticky.</p>
<p dir="ltr">Add the rest of fillings and continue to knead.</p>
<p dir="ltr">Wrap the filling with gyoza wrappers . To save gyoza for later, please see my Notes.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMRkNd5D5qPCH7vglJOX0NXL9dJhWIIbmJKJVQsTrEaHEELLKne3X4KpbVNpdjZGYhOyEZiHJDMvGQ9W5o5ylMd7gAWVlC-GBFL2-kUXaYlIcy2d7xcC6HyTVihu-k-zg0mN9RdfEOO7a/s1600/CYMERA_20140308_173103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMRkNd5D5qPCH7vglJOX0NXL9dJhWIIbmJKJVQsTrEaHEELLKne3X4KpbVNpdjZGYhOyEZiHJDMvGQ9W5o5ylMd7gAWVlC-GBFL2-kUXaYlIcy2d7xcC6HyTVihu-k-zg0mN9RdfEOO7a/s400/CYMERA_20140308_173103.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;">Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza.</div><div class="separator" style="clear: both; text-align: center;">When the bottom of the gyoza turns golden brown, add 1/4 cup of water to the pan.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.I deep fry some gyoza fFor different taste so you also can deep fry them.</div><div class="separator" style="clear: both; text-align: center;">For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8gWKp3d8fyFkAJIDmy4Vhnc3NC8pXXdHZBWDT0P5W27RaLH7jO7vft-pdi2fNpZTmzLk1OJef9oXQp8oBg0CoiwKQzCegvJZ3n3_XstFttNaQfPjuyJZaTh2gOGu5r3M6n41mH0Rl-Cx/s1600/CYMERA_20140308_174346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8gWKp3d8fyFkAJIDmy4Vhnc3NC8pXXdHZBWDT0P5W27RaLH7jO7vft-pdi2fNpZTmzLk1OJef9oXQp8oBg0CoiwKQzCegvJZ3n3_XstFttNaQfPjuyJZaTh2gOGu5r3M6n41mH0Rl-Cx/s400/CYMERA_20140308_174346.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-47810441091702751282014-03-07T12:50:00.001-08:002014-03-13T05:16:38.711-07:00Crispy Potato PanCake<p dir="ltr">I remember in my college kitchen. I think it was because my roommates and I had bought a ginormous sack of potatoes  and we didn’t know what to do with them all. We must have wanted Mr. Potato Head to have some buddies to hang out with. So lets play with Mr. Potato Head San</p>
<p dir="ltr"><b>Ingredients:</b><br>
1 large potato<br>
2 green onion<br>
1/2 tsp. Salt<br>
1/4 tsp. Black Pepper<br>
Butter for cooking</p>
<p dir="ltr"><b>Method:</b><br>
1.  Grab a peeler and remove the potato skin.</p>
<p dir="ltr">2.  The potato will have a little dirt on it, so go ahead and rinse it under water.</p>
<p dir="ltr">3.  Grab a grater or a box grater. Grate the potatoes on the large holes of the grater.</p>
<p dir="ltr">4.  Chop some green onion or you can use simple white onion also but I prefer green one.</p>
<p dir="ltr">5.  Mix together the potato,onion,salt and black pepper in a bowl.  If you let the grated potatoes sit out too long, they start to oxidize and turn a little ugly, so work quickly.</p>
<p dir="ltr">6.  Heat up a nonstick skillet over medium-high heat and add olive oil and a pat of butter.</p>
<p dir="ltr">7.  Grab a handful of potato mixture and plop it into the pan.Use a spatula to spread it out into a pancake shape. Press down to compress the ingredients. Allow the bottom to brown for about 2 minutes.</p>
<p dir="ltr">8.  Drizzle in a little bit of water… the potatoes will cook quicker if they have some steamy action.</p>
<p dir="ltr">9.  After you add water, cover the pan with a lid or aluminum foil. Allow the bottom to brown and crisp up for about 5 minutes.After the bottom has browned, loosen the pancake from the pan with a spatula.</p>
<p dir="ltr">10.  Now slide the pancake onto a plate whose diameter is larger than the pan.We’ve gotta cook the top side, so let’s fliperoo the pancake.Place the pan upside down over the plate…. and place one hand under the plate.<br>
TA-DA ITS OVER!</p>
<p dir="ltr"><b>Note:</b> You can also form smaller potato cakes by making small mounds of potato on the pan. Follow cooking directions above.<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJmYED9RgFXFu3Ut54qgnY-jLOwBD3wUXyQLwRLIUZi9-68KCWVl5lhicZUXujhEQYC21XDllDhTGhwl51Dm1sB2txt8rl4DNWeBNsqQLDIm01jYLW_oPishQD4D0Rg1GiXnQ8Z40_zXD/s1600/CYMERA_20140306_181448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJmYED9RgFXFu3Ut54qgnY-jLOwBD3wUXyQLwRLIUZi9-68KCWVl5lhicZUXujhEQYC21XDllDhTGhwl51Dm1sB2txt8rl4DNWeBNsqQLDIm01jYLW_oPishQD4D0Rg1GiXnQ8Z40_zXD/s400/CYMERA_20140306_181448.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-78042640075134870072014-03-06T09:06:00.001-08:002014-03-13T05:17:47.329-07:00Chicken Teriyaki チキン照り焼き<p dir="ltr">Teriyaki may have originally been a grilled dish, these days in Japan, the chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it means there’s one less pot to wash. <br>
I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.<br>
Hmmmmm!  Just talking about them make me drool! So dear readers, when you think of Japanese food, what dish comes to your mind first?</p>
<p dir="ltr"><b>Ingredients</b>:</p>
<p dir="ltr">1 lb (454 g) boneless chicken <br>
2 Tbsp. sake for cooking<br>
1 tsp. oil <br>
1/4 Tsp. Salt</p>
<p dir="ltr"><b>Teryaki Sauce:</b></p>
<p dir="ltr">2 Tbsp. soy sauce<br>
2 Tbsp. water<br>
1 Tbsp. sake<br>
1 Tbsp. sugar<br>
1/4 onion, grated, including juice<br>
1" (2.5 cm) ginger, grated, including juice</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">1.  Cut each chicken thigh into 4 pieces.</p>
<p dir="ltr">2.  Combine the teriyaki sauce ingredients in a medium bowl or Ziploc bag.</p>
<p dir="ltr">3.  Add the chicken into the bowl and marinate for at least 2-3 hours in the refrigerator.</p>
<p dir="ltr">4.  Heat the oil in a non-stick pan over medium high heat and place the chicken pieces skin side down, RESERVING the sauce.Do not add any liquid so that chicken will brown nicely.</p>
<p dir="ltr">5.  The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xDgb1YlDwi2D8xB20MhE7ptt304slxO1UrxUgm9CktC6842YgHQ75-tinR6jOmAfPgrS9o_FLoUxLo_ho8bTKjJmQO-T1ACusjndtD2AgQpRvbsKdswn39A_i8EQJDSwRnTtq4SDcWVS/s1600/CYMERA_20140306_214816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xDgb1YlDwi2D8xB20MhE7ptt304slxO1UrxUgm9CktC6842YgHQ75-tinR6jOmAfPgrS9o_FLoUxLo_ho8bTKjJmQO-T1ACusjndtD2AgQpRvbsKdswn39A_i8EQJDSwRnTtq4SDcWVS/s400/CYMERA_20140306_214816.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-43679324014127730622014-03-05T04:45:00.001-08:002014-03-13T05:18:53.294-07:00Onigiri ( Rice Ball おにぎり)<p dir="ltr">Onigiri, also known as rice ball, is a Japanese comfort food made from rice formed into triangular or oval shapes and usually wrapped in nori (seaweed).  If a person is new to Japanese cuisine, sometimes onigiri is misunderstood as a type of sushi but it is not. You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.</p>
<p dir="ltr"><b>Ingredients:</b><br>
Cooked Japanese rice (2 rice cooker measuring cups) uncooked rice<br>
Water<br>
Salt<br>
A few sheets of seaweed<br>
1/4 cup bonito shavings OR Katsuobushi<br>
(dry fish flakes)<br>
Salted salmon<br>
Soy sauce </p>
<p dir="ltr"><b>Method:</b><br>
1.  Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to</p>
<p dir="ltr">2.   prepare the fillings. Bake salted salmon at 400F degree in a toaster oven for 25 minutes and break the cooked salmon into flakes.</p>
<p dir="ltr">3.  Moisten katsuobushi bonito flakes(dry fish flakes)with soy sauce.</p>
<p dir="ltr">4.  Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.</p>
<p dir="ltr">5.  Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.</p>
<p dir="ltr">Wrap a strip of fresh nori (seaweed) around it…and enjoy!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdFnR9X9dRJuFWsrfoNkQcM7s82xzLZvoPfQi0eM6XALCou8xWamhhj0rGf1hxEhepdAECs2U2uVA68mcMY_WMbO4R1pQKTpFXgaoMOCRzKCAJlxYWopf5FYDB6GvToNhEDLy3ux4iuzP/s1600/1394021655208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdFnR9X9dRJuFWsrfoNkQcM7s82xzLZvoPfQi0eM6XALCou8xWamhhj0rGf1hxEhepdAECs2U2uVA68mcMY_WMbO4R1pQKTpFXgaoMOCRzKCAJlxYWopf5FYDB6GvToNhEDLy3ux4iuzP/s400/1394021655208.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-40812097590345929592014-03-04T12:15:00.001-08:002014-03-13T05:19:13.001-07:00Homemade Zinger Burger<p dir="ltr"></p>
<div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">One thing that I have loved since the very first time I ever had one is a Zinger Burger from KFC, much nicer in my opinion to there normal kentucky fried chicken. That was however prior to the days when the youtube video’s appeared showing you the processes that the company used with the Chicken and how mistreated they were. It did actually put me off from buying from them.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of chilli powder</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of mustard powder</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">a dash of ground white pepper</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">a dash of of ground black pepper</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of salt (I use salt that contains no caking agent – I don’t like eating glass)</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">2 fresh chicken breasts</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Ingredients for the preparation and making the batter</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 cup full of natural plain yoghurt</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 cup full of water</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoons of baking powder</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon of chilli</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon of mustard powder</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">a dash of black peppper</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">a dash of white pepper</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 cup full of plain flour</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">You will also need some vegetable oil to cook the chicken in.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Filling for the burger</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">2 – 3 burger buns</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">lettuce</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">mayonnaise</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">METHOD:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Marinate chicken breast with salt, pepper and mustard paste for 15 minutes, dip marinated breast in batter, roll in dry flour, deep fry in frying pan till crisp and golden, cut buns in halves, apply mayonnaise and vinegar sauce, spread cheese slice, top with fried chicken, then salad leaves, again mayonnaise sauce, cover with buns serve hot.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrisB7rbYyhDcTy0goLiSytze6pWOuXPjghdZHjc3dzze-4DmJwe2MlWiJ2W7MlH76FxX41lc9Bx_VDnte9u9QSTYr9bv89KsNumAo725tmO-iQFbzUPyW-DQa5aklU0osj82WQT4f3MD/s1600/CYMERA_20140305_011159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrisB7rbYyhDcTy0goLiSytze6pWOuXPjghdZHjc3dzze-4DmJwe2MlWiJ2W7MlH76FxX41lc9Bx_VDnte9u9QSTYr9bv89KsNumAo725tmO-iQFbzUPyW-DQa5aklU0osj82WQT4f3MD/s400/CYMERA_20140305_011159.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2tag:blogger.com,1999:blog-6801882974418968437.post-50563637710277970502014-03-04T08:00:00.001-08:002014-03-13T05:19:56.431-07:00Thai yellow Curry Chicken<p dir="ltr">Yellow curry (Thai: แกงกะหรี่, kaeng kari,  Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.<br>
Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.</p>
<p dir="ltr"><b>Ingredients:</b></p>
<p dir="ltr">1 lb chicken breast chopped into small chunks<br>
Tofu or cottage chesse 1 packet<br>
1/4 cup fresh coriander for garnish<br>
2 Tbsp. Thai Yellow curry paste <br>
optional: 1 cinnamon stick<br>
1/2 to 1 tsp. chili flakes or cayenne pepper to taste<br>
4-5 cloves garlic, minced<br>
1 thumb-size piece galangal OR ginger, grated<br>
1/2 cup chicken stock or broth<br>
1+1/2 Tbsp. ketchup OR sweet tomato puree<br>
2-3 Tbsp. fish sauce<br>
optional: 1/2 tsp. sugar<br>
2-3 Tbsp. vegetable oil for stir-frying</p>
<p dir="ltr"><b>Method:</b><br>
1.  Place a wok or large frying pan over.  medium-high heat. Add the Thai Yellow Curry Paste, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.</p>
<p dir="ltr">2.  Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.</p>
<p dir="ltr">3.  Add the chicken and cottage cheese or tofu stir-frying 1 minute to coat with the spices.</p>
<p dir="ltr">4. Add remaining stock plus ketchup/tomato puree, stirring well to combine. </p>
<p dir="ltr">5. Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked.</p>
<p dir="ltr">6. When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, Add a little more sugar if it's too sour for your taste.<br>
Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!</p>
<p dir="ltr"><b>Note:</b> In this recipe I not add salt because the curry paste which I use it already contain salt so if you want to add salt and more spices you can add according to your taste.<br>
Below I show you the curry paste which I use for my dish.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkYSmehGp5nprerjKWjeBhTtPuuTzsy4_3Nbt9Tgd56X5exU8J7KcXZbhuPlxQqCmonnqvmF7E7zvPdmcSeiH_DVIiv8qbMIOm3u3jYqvfuiS1y8Qk4hr-O_KSSKBHMTLsykAe6rDEIs2/s1600/DSC_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkYSmehGp5nprerjKWjeBhTtPuuTzsy4_3Nbt9Tgd56X5exU8J7KcXZbhuPlxQqCmonnqvmF7E7zvPdmcSeiH_DVIiv8qbMIOm3u3jYqvfuiS1y8Qk4hr-O_KSSKBHMTLsykAe6rDEIs2/s400/DSC_0169.JPG"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxBDtXP5reTbKXTgNUFTaxT23ymw4e3hxDpJJe2QwMSRhfDQ8J_bQx2Ar7RG0sIqAR3lyz5WOQcYNRTabYUBQYbMwivsuOxspkKzgHFHUl23dZguyoiZ-fmzjInJ4BMWSY08-xd8UCyzi/s1600/DSC_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxBDtXP5reTbKXTgNUFTaxT23ymw4e3hxDpJJe2QwMSRhfDQ8J_bQx2Ar7RG0sIqAR3lyz5WOQcYNRTabYUBQYbMwivsuOxspkKzgHFHUl23dZguyoiZ-fmzjInJ4BMWSY08-xd8UCyzi/s400/DSC_0174.JPG"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-76963709681788281982014-03-02T06:09:00.001-08:002014-03-13T05:20:20.350-07:00Easy Irish Cappuccino <p dir="ltr"><b>ingredients:</b><br>
5 tbsp Irish coffee<br>
6 to 8 ice cubes<br>
3 to 4 ounces whole milk<br>
3 to 4 ounces milk froth, steamed and foamed<br>
1cup fresh cream</p>
<p dir="ltr"><b>Direction:</b></p>
<p dir="ltr">In sealable jar, combine instant Irish coffee, sugar,warm water and fresh cream. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.</p>
<p dir="ltr"><b>Note:</b><br>
If you don't have sealable jar simply blend all ingredients in blender including ice also.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRRJW5iWEtBlc3x1m3xBeL6HYInVimWS4UGhudDE76GYK-RS27A5gKdTsJ-2QSajIAl1cmzUrOYCVaFPKdf17lw62GrZzNtXhSNZjZBOi8Rl9zL1LTrOb7kQSNJcUpIKQogB-6aXA23QL/s1600/IMG-20140302-WA0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRRJW5iWEtBlc3x1m3xBeL6HYInVimWS4UGhudDE76GYK-RS27A5gKdTsJ-2QSajIAl1cmzUrOYCVaFPKdf17lw62GrZzNtXhSNZjZBOi8Rl9zL1LTrOb7kQSNJcUpIKQogB-6aXA23QL/s640/IMG-20140302-WA0011.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com0tag:blogger.com,1999:blog-6801882974418968437.post-62112226286054816702014-02-27T11:09:00.001-08:002014-03-13T05:21:29.104-07:00Oatmeal Banana pancake<p dir="ltr"><b>Ingredi</b><b>ents:</b></p>
<p dir="ltr">1 cup uncooked rolled oats</p>
<p dir="ltr">1 cup whole wheat flour</p>
<p dir="ltr">3/4 cup all-purpose flour</p>
<p dir="ltr">1/4 cup brown sugar</p>
<p dir="ltr">2 tablespoons dry milk powder</p>
<p dir="ltr">2 teaspoons baking powder</p>
<p dir="ltr">1/2 teaspoon baking soda</p>
<p dir="ltr">1/2 teaspoon salt</p>
<p dir="ltr">3 egg</p>
<p dir="ltr">2 cups milk</p>
<p dir="ltr">2 tablespoons vegetable oil</p>
<p dir="ltr">1 teaspoon vanilla extract</p>
<p dir="ltr">3 banana, mashed</p>
<p dir="ltr"><b>Method:</b></p>
<p dir="ltr">Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb9tawSHI8F9M1COTgVyl8VtNqxtytMorw5T3W7-cDmpLKRdwhly72Ohm7RCO7lBoENcP4mk7EDhj9MThhlNb4QSoUPJMD5MwVEH1i_rQy4yY5tWxGUeVMzyDNP_FG3ikhOrLMJCsYBTm/s1600/DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb9tawSHI8F9M1COTgVyl8VtNqxtytMorw5T3W7-cDmpLKRdwhly72Ohm7RCO7lBoENcP4mk7EDhj9MThhlNb4QSoUPJMD5MwVEH1i_rQy4yY5tWxGUeVMzyDNP_FG3ikhOrLMJCsYBTm/s640/DSC_0132.JPG"> </a> </div><div class="separator" style="clear: both; text-align: center;"> Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFXIiGfck2kjl6XErrn_cY8eCAU06wc8SPj2gB7yWVzOpN7EhcZtNFnDHC5K3Fb0obo5LAccly6Xdf1-02ApiEspxJE8BLSD2Uhuh9feXZt_d8ExnBVAjUUPZQvG8sq5id19CTAS5Su-8/s1600/DSC_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFXIiGfck2kjl6XErrn_cY8eCAU06wc8SPj2gB7yWVzOpN7EhcZtNFnDHC5K3Fb0obo5LAccly6Xdf1-02ApiEspxJE8BLSD2Uhuh9feXZt_d8ExnBVAjUUPZQvG8sq5id19CTAS5Su-8/s640/DSC_0142.JPG"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvkvrehN-eelBmhU-h4z6OFhqMqWcpHE5Yqz6mvX2eaNmEO5MuAN6cRKASythrYtHxdRbFna2v-hO2Ona5Q58lrnLSvX1Gisu5Hr1RMe4UeO_ViclLYkxeBq4zhiijwPcheow3rIZOVqn/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvkvrehN-eelBmhU-h4z6OFhqMqWcpHE5Yqz6mvX2eaNmEO5MuAN6cRKASythrYtHxdRbFna2v-hO2Ona5Q58lrnLSvX1Gisu5Hr1RMe4UeO_ViclLYkxeBq4zhiijwPcheow3rIZOVqn/s640/DSC_0146.JPG"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.<br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-6kJ0MNbjKUC7cnyp9qkgmaAao0Bv3rtE08U0dzkcdJH0FomNOQnUidzuEtF8pHu2aeemJBe1NsabSXOv-hGffVtOQa8KNxKt2OU44W_YznJjwZ9NdgDcKfyLif3v6jGuhkQQ3OTYmX6/s1600/DSC_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-6kJ0MNbjKUC7cnyp9qkgmaAao0Bv3rtE08U0dzkcdJH0FomNOQnUidzuEtF8pHu2aeemJBe1NsabSXOv-hGffVtOQa8KNxKt2OU44W_YznJjwZ9NdgDcKfyLif3v6jGuhkQQ3OTYmX6/s640/DSC_0147.JPG"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.<br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sFqJbyIb4_faCYlcnliLi6pVmjjCeAukeIfxYbCdFJQ8gENOttFzzqjyu3mCppVuve7kzZqj-sqN8fLTGhArwyCWTkTohtC_fw2nuhSWyvBwduxT-tf-YHjilh80vW9lTPnyIWxOF2zV/s1600/CYMERA_20140227_191139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sFqJbyIb4_faCYlcnliLi6pVmjjCeAukeIfxYbCdFJQ8gENOttFzzqjyu3mCppVuve7kzZqj-sqN8fLTGhArwyCWTkTohtC_fw2nuhSWyvBwduxT-tf-YHjilh80vW9lTPnyIWxOF2zV/s640/CYMERA_20140227_191139.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;">Yummy healthy breakfast is ready for you kids and family members.</div>Anonymoushttp://www.blogger.com/profile/08630455977724726778noreply@blogger.com2