Famous Food Recipes From Russia

Russian cuisine, an important element of Russian national culture. Our goal is to present to the Russian national cuisine, with its authenticity and originality. In former times grain wheat, rye, barley, oats, millet - has always been the main food in Russia. Bread is the food nationwide. Cattle have always been popular in Russia, as he was hunting - hence the wide range of meat dishes, wild animals and poultry inform the Russian restaurant.

Vast areas of forests, especially in northern Russia, were abundant in mushrooms and berries and provided a wealth of forest gifts "on the Russian table. Do not forget the price of fish. Russian cuisine is known for many delicious foods, especially beverages, with the fish. Russian rivers, lakes and seas have brought much of this kind of flavors and foods useful.

Famous dishes include:

borscht (beetroot soup), Olivia (potato salad) pelmeni (meat dumplings), beef roll (minced meat and spices wrapped in dough) draniki Chicken Kiev (potato pancakes) Golubtsy (cabbage rolls stuffed with meat and rice, covered in broth, tomato), blini (pancakes, cakes) perogies (little dog) ponchiki (buds)

There are many other dishes, beef, pork, poultry and fish, and potato salad, pickled vegetables, mushrooms, caviar, black bread and wonderful.

Traditional Russian cuisine, an important element of Russian national culture. Our goal is to present to the Russian national cuisine, with its authenticity and originality. In former times grain wheat, rye, barley, oats, millet - has always been the main food in Russia. Bread is the food nationwide. Cattle have always been popular in Russia, as he was hunting - hence the wide range of meat dishes, wild animals and domestic fowl.

The dog always fare vacation pairs. The dog is usually filled with different kinds of meat, fish and fruit. As for cereals, millet was the most frequently used because it was the main agricultural product. They are also different types kashas (cereals), buns, puddings in the oven.

Vast areas of forests, especially in northern Russia, were abundant in mushrooms and berries and provided a wealth of forest gifts "on the Russian table. Do not forget the price of fish. Russian cuisine is known for many delicious foods, especially beverages, with the fish. Russian rivers, lakes and seas have brought much of this kind of flavors and foods useful.

Ages Past: the strengthening of contacts with Western countries has led to a number of loan words in Russian cuisine. At the time of Peter the Great, contemporary kitchen and spread to Russia with them pots and pans, spoons and other efforts necessary kitchen appliances were taken. In the early nineteenth century Russian leaders of different sauces and French cuisine that became famous. These innovations have become an important addition to the traditional spices of Russia - the horseradish and mustard. All this undoubtedly enrich the Russian cuisine.

One last important thing, to be replaced by a better understanding of the traditional cuisine of Russia.

Russian cuisine is rich in history and offers a wide selection of soups, fish dishes, cereals and beverages. Vegetables, fruit, mushrooms, berries, herbs also play an important role in the meat. Primary products, such as Russian caviar, sour cream, buckwheat, rye flour, etc., have had a major impact on world cuisine.

Orthodox Russia is a country and all parties have always been strictly observed. Totally there are over 200 days per year that Orthodox Christians must avoid eating meat, milk and milk products (except butter), eggs. Therefore, commonly used vegetables Russian cuisine, fish, berries and mushrooms. To cook delicious meals with vegetables only, it is necessary to use different spices, the Russians used dill, parsley, celery and Spider used later as from other countries - pepper, cinnamon, cardamom, cloves. Almost all foods are onions.

via moscowtopnews

Shabu-Shabu - a Recipe From Japan

And more recipes and food from Japan ever felt in a Japanese restaurant. But if you know how. I will share with you. Good luck.

                                                            figure via goproductionsla

Shabu Shabu name imitates the sound of how to do it gently whisk in the hands of his pieces in strips of raw meat broth steaming. The meat cooked quickly in boiling water, very thin slices are made in seconds, so it is no secret to lose them in the broth. herbal ingredients, but generally a little longer if they wish, they are cooked according to the dropout and extraction "method nabe used in many other dishes.

Make savory sauces and spices below and let the mixture of all these will be for dinner with his immersion in the bowl. This is the fun part of eating shabu-shabu - Can we create a flavor (s) desired. Sauces - ponzu sauce of lemon and based on white toasted sesame seeds - are used separately. Spices info or spicy sauce.

Start moving your meal with appetizer, then to shabu-shabu with the pot set fire to the heater on the table. Like the first fish cooked in a pot of fish flavor development of the broth, dishes, starting with the meat. When all the meat and vegetables are ready, you can drink the broth, a little salty, with the cut. Pasta can be added to the broth in a pot and served in a hot broth to each guest. For this dish hot to drink Japanese sake, cold beer or hot green tea. If you want to drink wine, dry red box. For dessert, each offers a choice of fruit or sorbet or ice easy.

In Japan, shabu-shabu is a great party dish, served at home on real cases, partly due to the high quality beef required is expensive. But East and West, this dish is a treat that guests will long remember z. Donabe Serve in the pot or Mongolian hot pot.

Ingredients

• 2 lb (900 g), high quality, well-marbled beef or lamb
• 12 shiitake mushrooms, wiped and cut
• 6 onions Long (naganegi) or 8.10 ball
• 6 leaves Chinese cabbage
• 1 bunch of edible chrysanthemum leaves (or Kikuni shungiku), washed and chopped
• 2 cakes tofu
• 1960-1910 small pieces of wheat gluten (FU)
• 8 oz (225g) bamboo shoots
• ponzu sauce (see below)
• sesame sauce (see below)
• 1 cup grated giant white radish (daikon-oroshi)
• 1 / 2 cup finely chopped green onion
• 4 inches (10 cm) square giant kelp (kombu)

- 6 servings - 

Instructions
Meat: beef shabu-shabu zł beef, lamb or pork chops. In all cases, the meat should be well marbled, so it will be tender Pls be cooked in boiling water.

Ask your butcher cut the meat into very thin, thinner even than slices Sukiyaki. This can be difficult to do at home, even frozen meat.

You may have to reduce by half in each room, depending on size. If the various measures 8x3 inch slices (20x8 cm). It is close to a bite size. Do not simmer slices are so big and so heavy they want pieces cooked.

Shiitake: Notch decorative crosses for the caps. If very large, cut in two caps.

Long onions (or spring onions) cut into 1 1/2-inch diagonal (4 cm) long.

Chinese cabbage: Bottom Trim Chinese cabbage and separate leaves six together. (Use of the headrest in another recipe). Wash, then burn the whole list of offers for 2-4 minutes, with water in a wide saucepan. Drain, salt lightly and dry. Using the bamboo mat, roll cabbage leaves (optional) and cut into slices, or just use the leaves without looking back.

chrysanthemum edible leaves: If the branches are very long, halve the cooking Pls easy operation.

Tofu: Cut the tofu into 1 1/2-inch (4 cm) square plate is disposed Pls.

Wheat gluten (FU): soak for about 5 minutes in hot water. Squeeze moisture and land use.

Bamboo shoots: If you use canned bamboo, wash (remove the hard years of filing limelike within the ridges), burn and cut into slices about a half-moon 1 / 4 inch (7.5 mm ) thick.

Prepare sauce and spicy seasonings. The two sauces refrigerated for two or three days, then they want to be well prepared canned advance, but they want the best prepared just before serving. green onion, chopped a few cans a few hours earlier and refrigerated, but grated white radish IMMEDIATELY must be prepared before use.

To order plates: Place all ingredients about 18 inches (45cm) around plaques in a spirit of generosity to give it merit.

Place the sliced sausage attractive so that everyone can be easily answered with chopsticks or a fondue fork, mix, or defect in parts is unappetizing, and it is difficult to extract tissue slices Standard & Poor's. Arrange other vegetables on the plate in the same way, or arrange for one meat and one for vegetables only. It takes five minutes to a plate and arrange all the ingredients have been prepared.

Cooking at the table: Put a 4-inch (10 cm) square giant kelp (kombu) in a large saucepan or hoko donabe-nabe (a Mongolian hot pot). First, wipe with a damp cloth to clean and cut in several places to release the aromas. Fill donabe or hot-pot two-thirds of freshwater. (When the kelp is not available to shed light broth with Chinese cabbage, carrots, fresh mushrooms, etc.)

Bring to a boil, remove the seaweed just before the temperature reaches a boil, then simmer gently for 3-4 minutes. To do this, either on the stove, transfer the pan to the heating unit on the table at the last moment, on the table itself and heating equipment.

Each guest must chopsticks or a fondue fork. As there are two drops, you should have two bowls available for each guest. (Chances are, however, only one will be used.) Or hot spices mixed with ponzu sauce to taste, but only finely chopped green onion, sesame sauce is added. Each guest puts a piece of meat with a fork and serve it swishes back and forth, Shabu-shabuing in the hot broth until the meat is red to pink. Less frequently, the meat is delicious. May Diners meat and vegetable parts.

From time to time to keep the broth clear vision of the foam.

When the meat and vegetables were finished, serve ladle the broth into a bowl and lightly salted with a little chopped onion.

via bento

Oyako-Donburi, Japanese Cuisine

This is one of Japanese cuisine from the land that we can learn and serve the food we eat. The food is very tasty and everyone liked. Good luck.

figure via bento

 

In the 4 servings

 

Components

• 1 tablespoon vegetable oil
• 3 / 4 pounds of skin, bone - chicken breast cut into strips
• 1 / 2 onion, minced
• 1 cup chicken broth
• 6 shiitake mushrooms, soaked until soft, then cut into strips
• 1 carrot, julienned
• 2 tablespoons white sugar
• soy sauce 4 tablespoons
• 1 / 2 teaspoon salt
• 1 / 2 cup chopped green onion
• 5 eggs, beaten

Instructions

1. Heat oil in large skillet over medium-high. chicken strips and onions cooked fry chicken for about 5-7 minutes. Drain as much liquid as possible.
2. Stir chicken broth and simmer for 2 minutes. Add mushrooms and carrots and simmer for a few minutes before stirring the sugar, soy sauce and salt. Cook 3 minutes. Amid sprinkle with green onions, stirring gently. Pour the beaten eggs in a mixture of chicken and cook until cooked eggs for about 10 minutes. We serve over Japanese sticky rice.

 

via allrecipes

Dendeng Balado - West Sumatera, Indonesia

                                                   Figure via resepmasakan-favorite

When speaking country Indonesia is not separated from the typical food very much at all. This is not surprising because this country consists of diverse tribes and cultures. Each tribe and culture has its own variety of food.

In this article I will unlock the secret delights of food "Dendeng Balado." This dish comes from West Sumatra in Indonesia. Good luck ...

Cooking Materials:

• 1 pound thinly sliced beef rather wide
• 3 pieces of lime in the water grab
• 1 teaspoon salt, or according to taste
• 2-3 cloves garlic finely
• 1 slice of ginger in puree

How to Make "Dendeng":

Meats soaked with all the spices for ¼ to ½ hour. Dry in the sun until dry and then dry fried

Balado Seasoning Ingredients:

• 100 grams of crushed red pepper
• 100 grams roughly chopped red onion
• ½ teaspoon salt
• 5 tablespoons coconut milk

Balado Seasoning Cooking Method:

• Saute onion until yellow, chili input when it is cooked, add coconut milk.
• Bumbu Balado can be blended directly with the "Dendeng" that has been made or is poured on top "Dendeng".

(posted by Hipokrates )

Chicken Sambal Balado - Indonesian Recipes

                                                          figure via sekedarpercobaan

If you ever travel to Indonesia must be familiar with the food on this one, Yes! "Chicken Sambal Balado." This dish comes from West Sumatra. It feels very aroused our appetite. You want to try! I'll tell you this secret recipe to your food. good luck.

Material:

• 1 chicken, cut into small pieces
• 1 lemon
• 1 tablespoon salt
• A little oil for frying

Marinade:

• 5 spring onions (I'm still pake 1 onion), thinly sliced
• 2 cloves garlic, thinly sliced
• 6 large red chilies, or up to taste, puree
• 1 red tomatoes, puree
• salt

How to make:

• Marinate the chicken with lime juice and salt and let stand a few moments.
• Fried chicken until creamy, set aside
• Saute onion and garlic until fragrant and wilted, enter the chillies and tomatoes that have been mashed, stir until evenly distributed, enter the salt.
• Enter into a chicken stir fry seasoning, stir a few moments.
• Remove and serve.

(posted by Hipokrates)

Know The Kinds of Sushi

Of course, this poses a problem when I returned to my favorite restaurant and ordered a piece of "that thing with the tuna on top of rice." This is certainly not the happiness of a sushi chef's!

Sushi Guide will give you the speed and save unnecessary embarrassment. Heck! You can even make an impression on friends not love sushi.

And if you think you really know what is sushi, then think again.

Maki-zushi

                                                                 figure via animeouhi

Basics of Sushi consists of rice experienced, wasabi and toasted nori. A variety of tasty morsels such as tuna and raw vegetables are wrapped in seaweed. It is divided into 6 or 8 pieces. Click this link to learn more about the different types of maki-sushi: Types of maki sushi

Nigiri-zushi

Nigiri consists of a pile in the form of seasoned rice, which is with both hands. A small piece of fish like tuna or shrimp draped over the top. Sometimes, the belt of nori (seaweed thin strip) is used to keep fish from falling.

Temaki-zushi, or hand rolls

This type of sushi consists of a piece of nori, which is an ingredient in a cone shape and filled with seasoned rice, wasabi, and many delicious.

Chirashi-zushi

                                                               figure via animeouhi

Fans of North American average sushi probably never heard of chirashizushi. Seasoned sushi rice is a place on a large plate and various toppings, such as lotus root, shredded nori, carrot and shrimp are spread on top. Neither station or cutting! This may be the easiest type of sushi to go!

Inari-zushi

                                                                 figure via animeouhi

Inari is the pocket of fried tofu stuffed with seasoned sushi rice. They are very tasty, but I find them a bit too sweet for my taste. If you want to try to do at home is that the recipe uses shiitake mushrooms and cucumber filling.

other kinds of sushi
Oshizushi (pressed sushi)

                                                                  figure via animeouhi


Narezushi (matured sushi)

                                                                  figure via animeouhi


reference via diy-sushi-recipes

Food Of Japan - Onigiri

Rice balls are called onigiri in Japanese. Rice husks are usually triangles or rounds by hand. Onigiri are often placed in Japanese Bento lunch boxes.

Ingredients

• 4 cups of rice steamed Japanese
• 8 strips, dried nori (seaweed)
• salt to taste
• * For the garnish:
• MSTP (pickled plum) / grilled salted salmon (small pieces) / kombu tsukudani

Preparation:
Cook steamed rice. Place a half cup of steamed rice in a bowl of rice. Make a hole in the center of the rice and fillings such as MSTP (pickled plum), kombu tsukudani and pieces of grilled salmon. Wet hands in water for the rice does not stick. Rub a little salt on your hands. Place rice in a bowl of rice in hand. Rice shaped circle or a triangle, pressing lightly with both hands. Wrap the rice ball with nori strip.

Makes 8 rice balls.

 

via japanesefood

Penne with Vodka Sauce & Capicola from Italian Recipes

6 servings
Active Time: 20 minutes
Total time: 35 minutes

 

Components
12 oz whole wheat penne
capicola a piece or two-ounce pancetta, diced (see Tip)
1 small onion
3 cloves garlic, minced
1 / 2 cup vodka
January 28-Can crushed tomatoes
1 / 4 cup half and half
2 v. teaspoon Worcestershire sauce
1.4 to 1.2 teaspoon crushed red pepper
1 / 4 cup chopped fresh basil
Freshly ground pepper to taste

 

Preparation

1. Bring a large pot of water to a boil. Cook penne al dente, 12 minutes, or according to package directions.
2. Meanwhile, capicola cook (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on paper towels.
3. Return frying pan on medium-low heat, add onion and garlic and cook until the onion is translucent, about 1 minute. The sharp increase in the heat, add vodka and bring to a boil. Boil until reduced by half, about 2 minutes. Stir in tomatoes, half and half, Worcestershire sauce and crushed red pepper to taste, reduce heat and simmer until thickened, about 10 minutes.
4. Drain pasta and serve topped with sauce and sprinkle with capicola (or pancetta), basil and pepper.

 

Tips and Tricks

Tip: capicola and pancetta is in the deli section of most supermarkets. Buy a big chunk of that provision.

Per serving:

311 calories, 3 g fat (1 g sat, 1 g mono), 9 mg cholesterol, 47 g carbohydrate, 0 g added sugar, 11 g protein, 5 g fiber, 264 mg sodium , 517 mg potassium.

Nutrition bonus:

Vitamin C (25% daily value), iron, magnesium and vitamin A DV (20%).

3 Department of carbohydrates

 

Exchanges:
3 starch, 1 vegetable

 

via eatingwell

Fried Rice Cake-Korean Recipes

If you've ever watched the movie in South Korea, you must have a huge appetite for fried rice cake.

Practice cake recipe of fried rice is one of the simplest practices Korean cuisine. Korean rice cake, fried dough is used as the main ingredient for cooking, but the best way to rice cakes South Korean food, it depends mainly on the details of their habits to adjust the taste to comply with the feeling of South Korea rice cakes.

Ingredients

Rice cake, tempura (optional), onion, carrots, cabbage, onions and spicy Korean

Work

1. Tempura onion least, both foreign and Caryopteris, carrots, cabbage and cut.
2. Sauté onions, carrots, a little, then pour the appropriate amount of water (a glass of water) (the number of cakes per person is about 20 strips).
3. Tempura Add to pot with sauerkraut.
4. Boil water and add the number of Korean hot pepper sauce, Korean chili sauce is sweet to the taste without adding sugar, if not the taste of Korean hot pepper, add the sugar! Spicy fried sweet cake is delicious!
5. Continue to cook until boiling, then add the rice cakes.
6. Cook until soup becomes thick viscous.
7. Add green onion, stir and fry removed

Tips: You can keep vegetables fresh and crisp, making the end.

Try to make your own flat in South Korea fried rice cakes.

 

via 4yummy

Cuisine in India varies greatly by region

Cuisine in India varies greatly by region. "Indian food" served in restaurants worldwide, North India, also known as Mughlai (courts of the Mughal emperors) or Punjabi (people who popularized it). Mughlai cuisine makes heavy use of meat and spices. He was strongly influenced by the cuisine of Central Asia, and so is pulao (rice cooked in broth), kebab (grilled meat), Kofta (meatballs), etc., Tandoori chicken, prepared in an oven Clay called Tandoor is probably the most famous dish of North India, but the dining experience authentic Punjabi Sarson da saag try a delicious dish of sauce, mustard greens, from Mecca di roti, roast corn.

Northern India is a land of wheat is growing, so we had Indian bread (roti called), including chapatti (unleavened bread), paratha (stuffed chapatti), naan (cooked in a clay tandoori oven ), Puri (fried in oil and other inflated), and a lot. A typical meal consists of one or more of the sauces with Rotis, consumption by breaking a piece of roast meat, dipping it in sauce and eat together. Most of the Hindi Heartland of India is the roti, rice and lentils (dal), which are prepared in different ways and it is difficult to taste. Served on the side, they are generally flavored yogurt (raita) and either fresh chutney or a small piece of a very spicy pickle (Achara), an acquired taste for most users - try mixing it with curry, food is not normal.

A variety of cuisines can be found in northern India, as well as delicious Rajasthani dishes closer to the Gujarati cuisine, meat heavy Kashmir (Wazwan) dishes of Kashmir valley and the sweet and gratiating Himalayas (Pahari) is in the kitchen is over. Northern India is also a choice of snacks such as samosas (vegetable encased in a thin pastry triangle) and Kachoria (or vegetables, legumes, or enclosed in a thin paste.) There is a vast constellation desserts like jalebi (fried pretzel with the syrup in a spiral), Rasmalai (Cottage cheese balls dipped in condensed milk), halwa, etc. dried fruits such as almonds, cashews and pistachios are used extensively, often in desserts, but sometimes also in the main meal.

In southern India, food is based mainly on rice. In addition, greater use of legumes. A typical meal sambhar (watery curry) with rice, or Avial (vegetable) with rice, traditionally served on banana leaves, plates. There are also regional differences - in the coastal regions of greater use of coconut and fish. On the coast, particularly in the province of Kerala, it is common to use coconut and coconut oil for cooking while someone inside may be surprised to learn that Coconut oil can actually be used for cooking. South also has some delicious dishes as breakfast IDLI (steamed cake of lentils and rice), dosa, thin crepes stuffed with crispy potatoes are often spiced masala dosa, Vada, spicy Indian and donut uttapam , fried with onions and other vegetables mixed in IDLI. All of these can eat Dahi, plain yogurt, and hot sauce, seasoning that can be made from almost anything. Try the masala dosa very popular (rice pancake) in a restaurant in Bangalore as old as the CTR and Vidyarthi Bhavan Malleswaram Janatha or in Basavangudi. South Indian cuisine is mainly vegetarian, although the use and Chettinad cuisine Andhra heavy meat and much more spicy. Intended to replace the tea in the south.

One of the best rated restaurants in the province of Kerala is a harbor restaurant. The restaurant is located on Port Beach Road, Alleppey, Kerala, overlooking the Arabian Sea. Tourists in the rankings are a decent price.

To the west, there are several large groups of the kitchen. Gujarati cuisine is mostly vegetarian, sweet, heavy and made use of dairy products. Gujaratis that some of the best items such as snacks and Muthia Dhokla. Rajasthan cuisine is similar to Gujarati, but a little spicier. Maharashtra and Goa is famous for its seafood, it is characteristic that Goa is used for cooking pork, a rarity in the rest of India. Vindaloo was founded in Goa, in reality, it is traditionally cooked with pork, and despite its apparent popularity in Indian restaurants abroad, it is not common in India.

Great seafood restaurant on the stunning Viva Goa is Panjim. It is situated in Panaji, Goa. Dinner for two will run on R-300th restaurant kitchen amazing experience of Rajasthan in the State of Maharashtra is Chokher Dhani Pune. Located on Highway Nagar Wagholi and is inexpensive.

To the east, Bengali Food, like southern India, made extensive use of rice and fish, but Bengalis prefer freshwater fish. Bengali dish icon is jhol Macchi, fish curry-flavored liquid mustard, which literally means fish sauce. "Bengal is famous for its sweets and sondesh is excellent.

Many food and filtered from other countries. Chinese Indian (or Chindian) is by far the Chinese are hardly the most suitable to recognize objects, but dishes like Manchurian vegetables (fried vegetable balls in a sauce of chilli, ginger, soy) and chicken chilli is a part of Indian culture and landscape it is worth trying. The British have left the fish and chips, and some dishes like soup Mulligatawny fusion, and eating Tibetan momo dumplings in particular, are not uncommon in northern India. Pizza entered Poland significantly, but as networks of Pizza Hut and Domino's have been forced to Indianize pizza and pizza-changes Paneer Tikka. Sometimes there is a chain called Indian Smokin Joe, based in Bombay, who have left and mixed with Thai curry pizza.

It is, of course, impossible to do full justice to the scope and diversity of Indian cuisine in this short stretch. Not only are all parts of India have a distinctive cuisine, but you'll find that even in the region, caste and ethnic groups have different cooking styles and often have their signature recipes, which are probably not in the restaurant. Solo adventure recommended to wangle invitations to their homes, try different bylanes of the city and look for food in places such as temples, probably in search of culinary nirvana.

via iguide.travel

American Hot Dogs

Components

• ketchup 1 tablespoon Tea
• Dijon mustard 1 tsp Tea
• 4 large hot dogs, sausage, hot links or
• 1 / 2 ounces cheddar cheese, cut into long sticks
• 2 tablespoons chopped onion
• refrigerated sauerkraut 1 cup, drained, coarsely chopped
• 4 slices bacon
• Sunflower oil 4 long hot dog buns

Method

1. Prepare a grill for direct heat over medium-high.
2. Mix the ketchup and mustard in a small bowl. In another bowl, mix the chopped cabbage and onions and set aside. Slice open the hot dogs, along the middle, creating a deep pocket of each, but do not cut all along. Coat the inside of each hot dog with mustard ketchup mixture.
3. Place the cheese bar at the bottom of the pocket of each hot dog. Top with cabbage and onions. Top with cheese at the end of cabbage, and many, so that no cheese is exposed (otherwise it will drip out during cooking).
4. Strips of bacon wrap around each hot dog stuffed with toothpicks to secure each end. Make sure you wrap tight enough that it remains in the dough, but not as much as when cooking hot dogs bacon increased tear.
5. Surface Coat grill your vegetables with oil in order not to stick to hot dogs. If you have a grill screen (a screen with small holes so that small pieces of what you cook, not covered by a grid), you can use, just coat with vegetable oil and heat for the first couple minutes. Place stuffed sausages on the grill, stuffing down. Grill for 2 minutes, until the bacon on this site are cooked, hot dogs, in turn, quarter turn and grill for a few minutes. Continue cooking for a few minutes on each side, until bacon is cooked. the grill between the chips to help in the kitchen.
6. In the last minute, the opening of the hot dog buns and place them down on an open grill grate lightly.
7. Remove the hot dogs and buns on the grill. Remove the toothpicks back to hot dogs, place them in buns and serve.

Makes 4 stuffed hot dogs

via themeatlife

Fried Chicken - Recipes

 

Southern Fried Chicken, the American favorites. That is how a chicken at home with the fryer. I know I always like to make a big bucket of KFC and it is just as good if not better. Pieces of chicken are seasoned for the first time, then dipped in hot sauce, an egg mixture and breaded with flour, baking powder and salt. Do not let the amount of hot sauce scare you, it's actually not very strong at all. I used Tabasco sauce together. Feel free to add spice to the flour mixture. Fryer very deep pool is necessary for frying. If you do not want to use the whole chicken cut, it is also perfect for chicken! The fried chicken comes out perfectly crispy and tasty. Enjoy.

Ingredients

2 kg chicken cut

Oil (for frying)

-Spices

1 bell pepper ¼ c. Tea

1 ½ teaspoon salt

¾ c. teaspoon garlic powder

Sauce-

4 eggs

1 / 3 cup water

1 cup picante sauce

Breadcrumbs-

2 cups flour

1 tablespoon baking powder

¼ c. teaspoon salt

Instructions:

Step 1 :

Heat oil in fryer to 350 degrees. In a large bowl, beat eggs and water. Add hot sauce and mix.

Step 2 :

In a small bowl, combine black pepper, salt and garlic powder. In another bowl or pie plate, combine flour, baking powder and salt.

Step 3 :

Pat chicken dry with paper towels. Sprinkle the chicken pieces well on both sides with spice mixture.

Step 4 :
Soak the chicken in the mixture of hot sauce and deep. A bit of both chicken roll in flour mixture and drop into the fryer. This is not a charge of frying chicken. Cook chicken in spicy meat and brown (dark takes about 14 minutes, white meat about 10 minutes). A good way to tell if it does penetrate deep into the bone with a fork, if the juices run clear, it's done. Drain on paper towels. Repeat until all the fried chicken.

(Makes 4 servings)

via blogchef.net

American Burger Recipe

Servings : 8

Prep: 25 min.

Cooling and Grill: 15 min.

Components

1 can (15 ounces) black beans, rinsed and drained

1 small red onion, finely chopped

1 / 2 cup frozen corn, thawed

1 / 4 cup bread crumbs

1 can (4 ounces) chopped green chilies

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 / 2 teaspoon ground cumin

1 / 4 c. teaspoon pepper

1 / 2 pound lean ground beef (90% lean)

1 / 2 lb extra lean ground turkey

1 / 2 cup nonfat mayonnaise

1 / 4 cup salsa

8 slices pepper Jack cheese (1 / 2 ounces)

Together eight wheat hamburger buns, split

optional additions:

onion, lettuce, sliced tomato and red

Instructions

• In a large bowl, coarsely crush the beans. Add onion, corn, bread crumbs, chili sauce, Worcestershire sauce and spices. Crumble beef and turkey mixture and mix well. Shaping eight patties. Store in refrigerator for 1 hour. Mix mayonnaise and salsa, store in the refrigerator.
• Using long-handled tongs, dip a paper towel in oil and lightly coat rack. Grill burgers, which, over medium heat or broil 4 inches from heat for 5-7 minutes per side, or a meat thermometer reads 165 ° and juices run clear.
• Garnish with cheese, cover and cook 1-2 minutes or until cheese is melted. roller action with additions as needed. Yield: 8 servings.

Nutritional Information:

1 burger (calculated without additional cost) is 341 calories, 10 g fat (4 g saturated), 45 mg cholesterol, 698 mg sodium, 42 g carbohydrate, 7 g fiber, 24 g protein. Exchange with diabetes: 3 starch, 2 lean meat.

via tasteofhome

American Food and Recipes

Although many people think of hot dogs, hamburgers and apple pie, thinking of a kitchen, our country has much more to offer culinary treat. We have lots of fruits and vegetables, steaks and ribs incredible grid, and ethnic food around the world. From north to south and from east to west, open kitchen is as varied as the people in this country.

How people from different countries settled in America, they brought food and recipes of the house. Over time, these dishes have been modified according to the American palate. We therefore gumbo, south, deep dish pizza in Chicago, Asian-inspired cuisine, California and Tex-Mex Texas.

Cajun Cooking

Cajun cuisine is rooted in French cuisine. As French immigrants and their descendants of French immigrants settled in Louisiana that their way of cooking, in conjunction with local products, food production, we have now for Cajun.

Many believe that Cajun food must be very strong. However, while the Cajun cuisine is often spicy function elements, they rarely use the heat to win over other ingredients. Cajun recipes, offers an aromatic combination of seafood, poultry, sausages and more. Some alligator dishes are Cajun and even a turtle!

Read on to learn how to cook Cajun food in your own kitchen!

Southern Cooking

Southern dishes differ significantly from the traditional Southern fried chicken to boiled peanuts cooked cornbread. Cooking in the region has its roots in many countries, including France, Africa, Great Britain and Spain. southern cuisine with elements from all these areas and combined them with local ingredients to produce dishes of the South know and love today.

Southern cooking is often a function of production, that people can still grow on their farms. This way, you will often see the corn, peas, tomatoes and vegetables in the kitchen in the south. Read on to learn all about cooking and recipes south for the South, you can try at home.

California Cuisine

The proximity of the ocean and its ideal climate, California cuisine with fresh fruit, vegetables, fish and shellfish. By focusing on the nutritional value of the cuisine of California is often fried, steamed, boiled or blanched. Sometimes even the fuse different cuisines such as Asia and Cuba.

In California, the cuisine is creative about getting the ingredients on hand. Read on for tips on cooking, California cuisine.

Hawaiian Food

Hawaii has more to offer than beautiful beaches and miles of sunsets breathtaking. Fortunately, this situation also offers a delicious food! Fixing dishes from Portugal, China, Japan and the continent of America, features Hawaiian food ingredients such as fish, fresh fruit, rice, noodles and taro.

If you want to taste all the foods Hawaii has to offer, we will be Hawaiian Luau. Here you can dine on traditional pig feces, which is cooked in an underground mine for hours. You will also get to sample poi, starch paste traditional taro pounded.

via cooking-recipes-food

Snacks And Cakes From China

Light snacks and cakes and a wide variety of fact has a long history in China. The origin of Chinese pastry can be traced to the Neolithic Backe, when the stone mill was invented to grind the grain as possible. In spring and autumn periods were dough and steamed fried oil cakes such as honey cakes, yishi Shenshi (cereal grains to the ground), and junu (fried food oil ring). Later, the development and kitchen utensil kitchen ranges, Chinese pastry gradually enriched its raw materials, techniques and varieties, and many popular local drinks appeared light. In northern China, are the noodles, put out his hand, noodles, pancakes, stuffed buns and steaming, in southern China, there shaomai, fun, roll Zhongzi (pyramid-shaped dumpling glutinous rice wrapped in bamboo leaves), yuanxiao (glutinous rice dumpling with special fillings) and youtiao (deep fried dough stick). In addition, many refreshments with local characteristics have been developed using various products and local custom. Here is a list of places to give some of the most famous local pastries, snacks and you can find:

Beijing : jiaoquan (ring cake is lightly browned), mimahua (sweet, fried dough twisted) wandouhuang (cake peaflour) aiwowo (cornbread steamed Atomatic flavored with herbs), liver and pork fried quickly and stomach.

Shanghai : xiekehuang (ovary and digestive glands fried a crab), Nanxiang steam bread and porridge chicken Shaoxing.

Tianjin: GABAC (a kind of crisp cake with vegetables), steamed buns stuffed Goubuli, the ear-shaped pasta, fried bread stuffed with minifish, Bangchui pancakes, fried dough Guifaxiang twisted, and donkey meat spicy.
                  

Taiyuan: kaolao, knife shaved noodles, and jiupian.

Xi'an: dried bread soaked in mutton (or beef), soup and cakes Qianzhou.

Lanzhou: hand-pulled noodles and fried oil a large pancake.

Xinjiang: roast pancake of wheat or corn flour, roast mutton (or beef) slices, rice to eat with your fingers.

Shandong: oil fried stuffed buns.

Jiangsu: baked wheaten cake with sesame seeds and chopped scallions, steamed buns filled with three kinds of delicacies ankle shaomai digestive gland of the ovary and crab, and tangbao.

Zhejiang: buttered pancake, chestnut cake, double the ninth session Zhongzi stuffed with fresh meat, pasta with shrimp and eel, glutinous rice dumpling Ninbo, eight treasures rice black.

Anhui fruit: dried fruit oats Elbe Dajiujia, Huizhou cake, rice with beans and cheese rinds.

Fujian: oyster pancake, noodles to eat with fingers, legs of pork, spicy Dingbian thick paste.

Taiwan: From Xiaoyu Danzai pasta, noodles with sliced eel, pasta and rice, flour jinzhao.

Hainan: jiandui, and rice cooked in bamboo.

Henan: bread with jujube, bread toast with white sugar, Budai with egg, tea and shredded chicken roll Xue.

Hubei: Fu skins of the three favorites, Yunmeng noodles fried fish flavor, hot dried noodles cake Dongpo.

Hunan: new rice, roll the brain, rice, flour, pasta, eight treasure turtle soup and mutton and bean curd Huo Palace strong odor.

Guangdong: chicken pie, eggs preserved crisp, a thousand layers of frozen meat fragile Guangdong mooncake paste, lotus seed crisp pastry, steamed hedgehog stuffed bun, fenguo. fresh shrimp dumpling filling, the success of the trial boiled, steamed shaomai digestive glands of the ovary and CRAD and white ball-shaped rabbit.

Guangxi: rice noodles with flour Guilin, horse meat, meat in a pyramid-shaped dumpling wrapped in bamboo leaves and noodle shaped worm.

Sichuan :  boiled egg, chaoshou Long, Dandan noodles (a type of pasta with spicy sauce), Lai tangyuan (glutinous rice dumpling), cold noodles with shredded chicken, shaomai transparent Yibing Ran pasta Fuqi (or "husband and wife "inventor of this dish is a couple) of lung slices of pork, beef steamed with corn powder and Dengying (or" light shadow ") of beef.

Guizhou : noodles with intestines, wa gray Yelang fish cakes steamed (or fried) glutinous rice paste wrapped in lotus leaves.

Yunnan : noodles Guoqiao rice flour, beef stewed in a pot with dough.

In addition to those listed above, many drinks with the characteristics of national minorities have been introduced into the daily bread of ordinary Chinese to significantly enrich the contents of Chinese culinary science.

via chinavista

the types of fried rice in china

Fried rice is a popular component of Asian cuisine. It originated as a home dish from China around 4000 BC, usually with cold leftover rice fried with other leftover ingredients. Later, it became more complicated dish, prepared with fresh ingredients, and often serves as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with its own list of specific ingredients. In Asia, the most famous varieties include Yangzhou and Fujian fried rice. In restaurants in West Asia, catering to customers outside of Asia has proposed its own variety of rice and rice fried in egg, Singapore (spicy) fried rice (which actually is not widely available in Singapore) and "ubiquitous fried rice special.

Ingredients used in fried rice are very diverse. These include vegetables such as carrots, bean sprouts, celery, peas and others, as well as meats like chicken, pork, shrimp or spam or other alternatives such as tofu. Often cooked in a wok, contains vegetable oil or animal fat to prevent sticking, as well as for taste. Bits of color egg supplies in many dishes. chili sauce or chili often add a piquant touch to this dish or are offered in a separate small dish of rice. Many cooks season rice fried with black pepper. Soy sauce gives fried rice its brown color and taste salty. Often, onion and garlic add complexity and flavor. It is widely consumed as a supplement to other dishes or on its own training alone.

decorates a popular fried shallots, parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of rice falling. foodstands Many found in the streets across South Asia will serve fried rice on the site expects the customer to choose which adorns the add.

via chinesefooddiy

Cooks 'Rendang Padang' from The Island of Sumatra, Indonesia

If you've ever visited Indonesia, it is no longer strange with this dish. Yes, rendang wilderness, almost all people in Indonesia know and be fond of this dish. apart from that because people are scattered throughout the desert regions of Indonesia.

                              figure via shutterasia

Wherever they live, people always preserving wilderness cooking recipes, including rendang. I'll share this rendang recipes to exist. Try it and see these recipes. I hope to spice this dish at your place of residence.

                       figure via foodstreet

Ingredients and seasonings you need:

1. 2 pounds beef

2. 500 grams of potatoes (if you want)

3. The old chief fruit (Cocos nucifera) as many as six pieces

                                                                  figure 3 via rain-tree

4. Pepper (Capsicum annuum) as much as 600 grams

          figure 4 via harisahmad

5. Ginger (Zingiber officinale) for your thumb

figure 5 via floridata

6. Garlic (Allium sativum) as many as 12 pieces

      figure 6 via uni-graz

7. Red onion (Allium ascalonicum L.) as much as 16 fruit

           figure 7 via stuartxchange

8. Pepper (Piper nigrum L.) as much as 2 tea spoons

figure 8 via thagison

9. Clove (Syzygium aromaticum, syn. Eugenia aromaticum) counted 12 pieces

                                                                    figure 9 via ageless

10. Cinnamon (Cinnamomum verum, synonym C. zeylanicum) as much as 4 cm

                                                             figure 10 via toptropicals

11. Galangal (Alpinia galanga), 200 grams

                                                                figure 11 via mdidea

12. Serei leaves (Cymbopogon nardus) as much as two sticks

                                                              figure 12 via agro-ehsan

13. Kaffir lime leaves (Citrus × Hystrix DC.) counted 6 pieces

                                                     figure 13 via indonesianfoodandrecipes

14. Leaf Turmeric (Curcuma longa Linn. Syn. Curcuma domestica Val.) counted 3 pieces

                                                                   figure 14 via tistr

15. Bay leaves (Syzygium polyanthum) as much as 3 sheets

                                                                     figure 15 via fotolia
16. Salt to taste

How to cook:

1. Meat is cut into 23 sections for each kilogram

2. You have to refine coconut and mix it with water. After that, the mixture is squeezed and the juice is taken.Sari is called coconut milk.

                                                                  figure via asiarecipe
3. All you puree the ingredients except the cinnamon, serei leaves, turmeric, bay leaves and orange leaves.

4. Results squeeze of the head and the water was mixed with the spices until the oil out.

5. Then input the meat and stir until dry.

6. For those of you who want a potato then there is interference after half-cooked meat.