Hi everyone ... welcome to my recipe page, i learned how to make some food since i arrived Canada ,and this is what i was made for begin you can try the recipe at your home because its really easy make at home specially for the beginner. and also I'd like to thanks to Sherry Sharp (my boyfriends mom) to let me use her kitchen for my cook experiences ... sorry for the mess that i caused hehehhe ,
1.Santa Fe deviled eggs
2 hard-cooked eggs
1 tablespoon mayonnaise
1 tablespoon canned chopped green chilies
1/2 teaspoon chipotle pepper in adobo souce
1/8 teaspoon garlic salt
4 teaspoon salsa
1 1/2 teaspoon thinly slice green onion
1 pitted ripe olive, quartered
1~ cut eggs in half lengthwise. remove yolks; set whites aside. in a small bowl,
mash yolk, stir in the mayonnaise, chilies, chipotle pepper and garlic slat.
stuff or pipe into egg whites.
2~top with salsa, onion and an olive piece. refrigerate until serving.
~ BON APATITE ~
(Indonesian cuisin)
gram beef sirloin cut
300 gr asparagus
1 teaspoon nutmeg
1 teaspoon sea salt
4 onion/chopped fine
3 cloves garlic /chopped fine
1 canned baby corn /chopped fine
2 tablespoon of canola oil
4tablespoon of sweet soy sauce
1.cut the beef to medium size and boil the beef until 30 minute
dried the beef . prepare the pan and put the oil to fry the chopped onion, and garlic stir it until u can smell it good, add the beef and stir it until tender add sweet soy sauce, salt and nutmeg. stir it leave it until dried.
side dish
prepare the container add the baby corn, asparagus , and Tuscan bread salad. stir it with honey and olive oil
1 small onion, chopped
1 tablespoon canola oil
3garlic cloves, minced
1can (16 once) red beans /kidney beans, rinsed and drained
1 cup beef broth
1/2 salsa
2 tablespoon ground cumin
2 tablespoon chili powder
2 cup cubed cooked beef
1 tablespoon canola oil
3garlic cloves, minced
1can (16 once) red beans /kidney beans, rinsed and drained
1 cup beef broth
1/2 salsa
2 tablespoon ground cumin
2 tablespoon chili powder
2 cup cubed cooked beef
2 white medium potatoes cut cubed
2 big carrot , round cut
1~ in large saucepan, saute the onion and garlic in oil until tender saute 1 minute longer.add beef and stir until tender.
2~add beans, broth, salsa, cumin and chili powder. bring to a boil. reduce or until thickened.
2 big carrot , round cut
1~ in large saucepan, saute the onion and garlic in oil until tender saute 1 minute longer.add beef and stir until tender.
2~add beans, broth, salsa, cumin and chili powder. bring to a boil. reduce or until thickened.
~ Bon Apatite~
3. Fried Tuna Pastries (Moroccans food)
2 tablespoon finely chopped brown onion
2 teaspoon olive oil
95 g (31/4 oz) tuna, in brine
2 teaspoons capers, rinsed, drained and chopped
2 tablespoons finely chopped flat leaf (Italian) parsley
olive oil, for frying
4x21 cm (81/4 in) square spring roll wrappers (egg roll skins) or warkha pastry rounds
1egg white, lightly beaten
1~ IN a small frying pan, gently cook the onion in the olive oil until softened. add the anchovies and cook, stirring, until they have melted . tip into a bowl. drain the tuna well and put it in the bowl, then add the capers and parsley. mix well, breaking up the chunks of tuna. divide the mixture in the bowl into portions.
2~ POUR the oil into a large frying pan to a depth of 1 cm (1/2 in) and place over medium heat.
3~ Put spring roll wrapper on the work surface and brush around the edge with beaten egg white. put a quarter of the filling on one corner of the wrapper. make an indent in the filling with the back of a spoon and break an egg into the center of the filling.
4~ as soon as you have finished the pastry, carefully lift it up using wide spatula to help support the filling, and slide it into the hot oil, fry for about 30 seconds on each side, spooning hot oil on top at the beginning of frying. if a firmly cooked egg is preferred, cook for 50 seconds on each side. when golden brown and crip, remove with spatula and drain on pepper towel. repeat with the remaining wrappers and filling. don't be tempted to prepare all the pastry triangles before frying them, as the moist filling soaks through the wrapper.
~ Bon Apatite ~
2~ POUR the oil into a large frying pan to a depth of 1 cm (1/2 in) and place over medium heat.
3~ Put spring roll wrapper on the work surface and brush around the edge with beaten egg white. put a quarter of the filling on one corner of the wrapper. make an indent in the filling with the back of a spoon and break an egg into the center of the filling.
4~ as soon as you have finished the pastry, carefully lift it up using wide spatula to help support the filling, and slide it into the hot oil, fry for about 30 seconds on each side, spooning hot oil on top at the beginning of frying. if a firmly cooked egg is preferred, cook for 50 seconds on each side. when golden brown and crip, remove with spatula and drain on pepper towel. repeat with the remaining wrappers and filling. don't be tempted to prepare all the pastry triangles before frying them, as the moist filling soaks through the wrapper.
~ Bon Apatite ~
