Korean Noodle Salad Recipe

Your Ingredients :

4 T canola oil or vegetable oil
5-6 oz beef stew beef, cut into slim strips
1 large or 2 small carrot, julienned (approx 1 C)
1 onion, sliced thin
1 assortment spinach
10 oz Korean glass noodles/cellophane noodles (당면 Dangmyeon)
about 2/3 of a 500 g/17 oz package
1 C new or 1/2 dried timber ear mushroom (목이버섯 mokibeoseot)
substitution/addition – dried shitake or oyster mushrooms
Beef marinade

2 1/2 tsp soy sauce
1 1/2 ~ 2 tsp sugar
1 tsp sesame oil
1 tsp rice preparing food wine
1/2 tsp garlic powder (or 1/4 tsp new cut up garlic)

Seasoning for the Dangmyeon (Glass Noodles) – for 8 C cooked

4 T soy dressing
2 T sugar
3 T sesame oil

Pasta Frittata Vegetable Recipe

 This vegetable frittata recipe is one of the easy to make appetizers for which you don’t need too numerous ingredients. This is a quick-witted way to get the family to eat their vegetables. It makes an very good midday meal or dinner bowl.

Like the French omelette, a frittata is furthermore cooked in a skillet. The distinction is that an omelette is cooked solely on a oven and served folded, but a frittata is first partially prepared food on a stovetop. Later it is completed under a grill and served open-faced.

very simple to make appetizers
vegetable frittata recipe

All you need to make this easy unfolded omelet is some leftover pasta, vegetables, and eggs. You can also cook some pasta especially for this vegetable frittata recipe. For this specific vegetable frittata recipe, you can use any variety of frozen pasta and veggie combine you like. although, if you have more time, you can add more stuff to the vegetable blend perhaps halved cherry tomatoes; drained, cut up pimiento; or sauted mushrooms, onions or sweet pepper.

assist wedges of the frittata with fresh crop pieces topped with nonfat yogurt. You can also serve wedges of frittata open face on whole wheat bread or enjoy it warm or freezing with a salad.
components

Your Ingredients :
300g (10 oz) spaghetti
1 bundle frozen vegetables (or new vegetables of your alternative)
4 eggs
50 g (1 ¾ oz) Parmesan, grated
2 tablespoons cut up new parsley60 g (2 oz) butter

How to make Pasta Frittata Vegetable

1. prepare food the spaghetti in a large pan of boiling water for about 10 minutes, until just tender but still keeping a little bite.

2. Add vegetables, cook for a couple of minutes, then drain pasta and vegetables well.

3. Whisk the eggs in a large basin, then add the Parmesan, parsley and some salt and recently ground pepper. Toss with the spaghetti.

4. dissolve half the butter in a 23 centimetres (9 inch) frying and add the spaghetti mixture. Cover and prepare food over reduced heat until the groundwork is crisp and golden.

5. skid up on a plate, dissolve the residual dairy spread in the pan and flip the frittata back in to cook the other edge (do not cover). assist warm, slash into wedges.

Ethiopian Soup Recipe

Your Ingredients:
one cup split peas, yellow or green
four.5 cups water
one cup red onion, diced
1/2 cup vegetable oil
one teaspoon ginger, diced
one tablespoon garlic, diced
one tablespoon alecha we't kemem
1/2 teaspoon turmeric
Salt to taste

How to make Ethiopian Soup
Wash peas and add them to three cups of water in medium size pan. Cook peas using moderate heat until soft. In separate medium pan, cook onions with a small water until color changes. Add garlic, ginger, turmeric, alecha we't kemen and vegetable oil. Cook over a low heat for ten minutes or until the mixture thickens, stirring often. Add the remaining water and bring it to a boil. Add cooked peas and salt to taste Serve with injera chilled or hot.

Gado-Gado Recipe

Gado-Gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with rice.

Ingredients:

• kale
• potato
• Beans / Beans
• cabbage
• bean sprouts
• carrots
• eggs
• Cucumber (do not boil)
• melinjo chips
• crackers

Seasonings:

• 3 lime leaves
• 2 stalks lemongrass
• 200ml water
• 400ml coconut milk

Spices that:

• 250gr peanuts (fried / roasted)
• 4 spring onions (1 onion)
• 2 cloves garlic
• Java 150gr sugar (palm sugar)
• 3 tsp sweet soy sauce
• salt
• sugar

How to cook Delicious Gado-Gado

• All cooked vegetables and boiled eggs.
• Seasoning mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemon grass and coconut milk and finally entered the water.
• the cooked vegetables arranged on a plate and add the egg pieces, crackers and chips, then doused in condiments.

Sayur Lodeh Recipe

Ingredients:

• 1 Onion.
• 2 Cloves of Garlic.
• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

How to cook Sayur Lodeh (Indonesian Vegetable Recipe)

1. Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.
2. Stir in the coconut milk and Chicken stock.Bring to boil.
3. Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.
4. Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute.
5. Decorate with quartered Eggs and crispy fried onions.Serve hot.

Potato Gorditas Recipe

Ingredients
14 ounces prepared masa for corn tortillas (either from a tortilla factory or made from MaSeca corn flour)
Salt for cooking the potatoes
9 ounces peeled, russet potatoes (weighed after peeling)
2 teaspoons melted lard
Additional lard

How to make Potato Gorditas
1. Prepare the masa (dough). If you are using MaSeca for tortillas put 2 cups in a medium-sized bowl and stir in 1 1/4 cups plus 1 tablespoon water with a wooden spoon. Knead the dough lightly for about two minutes then allow it to rest for 30 minutes, covered with plastic wrap, so that it will fully hydrate. Weigh out the dough and reserve anything over 14 ounces for another use.
While the masa is resting, place the potatoes in a pot, cover them with several inches of water, add a dash of salt, and bring to a medium simmer. Cook the potatoes until they are easily pierced with a paring knife. Put the potatoes through a potato ricer or thoroughly mash them then stir in the 2 teaspoons lard. Finally, combine the 14 ounces of tortilla masa and the mashed potatoes

2.Make thin appetizer gorditas. Pat out 1 ½ ounce pieces of the dough into circles about 3 inches in diameter and between 1/8 and 1/4 inch thick. Heat a non-stick skillet over medium heat (about 375 degrees if you have a laser thermometer), add just enough lard to film the surface, and cook the dough until it begins to turn golden on both sides and is cooked through, about 4 minues on each side. Top them with guacamole, some grated cotija cheese, (or just about anything else you like) and serve.

3. Make larger, sanwich-style gorditas
 Pat 3 ounce pieces of dough into circles about 3 3/4 inches in diameter and about 3/8 inch (between thick and cook in the lard-filmed skillet the same as above, about 4 minutes on each side. When they are done, fry the gorditas in about ½ inch of lard, cooking oil or a combination of lard and cooking oil, heated over medium heat to 350 degrees, or until a tiny drop of water sputters immediately on contact. (Be very careful with the latter test. If you use more than just a tiny drop, the oil can spatter and cause burns). Drain the cooked gorditas on paper towels, and when they are cool enough to handle slit them almost in half lengthwise (a thin boning knife works well for this) and fill them, with shredded meat, cheese and guacamole.

Szechuan cucumber relish Recipe

Ingredients
1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon hot bean paste
1 teaspoon Szechuan peppercorn
2 teaspoon sugar 2 Tablespoons hot chili oil
1 Tablespoon salt
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

How to make Szechuan cucumber relish

1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.                                     source

Ma Po Tofu Recipe

Ingredients
20 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped 
1 teaspoon sesame oil
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste 
2 teaspoons sugar
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
1 cup soup stock or cold water
3 Tablespoons cooking oil


Cornstarch paste
2 teaspoons cornstarch
2 teaspoons cold water

How to make Ma Po Tofu :

1. Cut the tofu into ½" cubes.
2. Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
3. Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.                                                                                source

Tomato with Sweet Corn Soup

Ingredients
½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
6 cups soup stock or water
¼ cup green peas
1 egg white
2 Tablespoons oil
2 teaspoons salt




Soup paste:
4 Tablespoons cornstarch
4 Tablespoons water

 

How to cook Tomato with Sweet Corn Soup :

1. Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
2. Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.
3. Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.                                                                                     source

Black Bean Salsa Recipe

Black Bean Salsa Recipe

Ingredients:
1 (15 oz) can black beans,
1-2 tomatoes
1/2 an onion
1 jalapeno/serrano pepper
1/2 a lime
1/3 tsp cumin powder
Handful of fresh cilantro
1/4 tsp cayenne pepper (optional)
Salt to taste

Method:
- Drain and rinse a can of black beans.
- Add to it, the finely diced onion, bell pepper, jalapeno/serrano (de-seeded for less heat), tomatoes (de-seeded) and chopped cilantro.
- To season the mix, squeeze in the juice of half a lime, add some cumin and cayenne pepper powder (optional, only if you like it spicy), and salt.
- Toss everything together and taste for seasonings.
- Serve chilled.

source

Celery Parmigiana Recipe

Prep Time: 15 mins  
Cook Time: 50 mins 

Ingredients

1 Large Bunch Of Celery (Or Two Medium)
3 Tablespoons Olive Oil 1 Small Onion, Peeled & Chopped
3 Cloves Garlic, Peeled & Minced 2 (14 Ounce)
1/4 Cup Chopped Fresh Basil 
Cans Chopped Tomatoes (You May Have Some Sauce Leftover)
1/4 Cup Chopped Fresh Parsley Salt & Pepper Dried Red Pepper Flakes (Optional)
1 Teaspoon Dried Oregano 
1 1/3 Cups Grated Pecorino or Parmesan Cheese

How to make Celery Parmigiana 

Trim the celery, cutting away the stem end, and any brown spots and trimming and reserving the leaves.

Cut the celery stalks in half crossways, and bring a large pot of water to boil.

Cook the celery until it is fork tender (timing will depend on type and freshness of celery)

Drain, and set aside.

In a heavy saucepan, heat the olive oil and then add the onions and cook over medium heat until translucent, about 6 minutes.

Add the garlic and cook another minute or two until fragrant.

Add the tomatoes, oregano, basil, parsley, red pepper flakes, salt and pepper, and cook for 15 to 20 minutes until thickened.

Preheat oven to 375 degrees F. In an 8 X 8 inch casserole or baking pan, first lace a scoop of the sauce to coat the bottom.

Lay one layer of celery over the sauce laying side by side, cutting to fit as needed. Cover this layer of celery with sauce and half the grated cheese, then place some of the reserved celery leaves on top.

Place a second layer of celery on top of the sauce and cheese, once again cutting as needed to fit.

Cover this second layer with more leaves, then sauce, and finally, sprinkle the top with the remaining cheese. Bake for 30 minutes until bubbly and lightly browned.

Let the casserole rest 10 minutes, then cut into slices and serve.

Vegetarian Biscuits Recipe

Ingredients
Flour - 3 cups
Starch - 1 cup
Vegetable oil - 150 ml
Pinch of salt - 1
Baking powder - 1 teaspoon
Sugar - 1 cup
Water - 150 ml
Vanilla or vanilla sugar - to taste

Method of cooking
Sift the flour into a bowl, add baking powder. Pour the sifted starch and add vegetable oil. Stir until smooth. You should get a sticky mass. Dissolve sugar, salt and vanilla in water, add to batter. The dough should be soft. Roll out the dough thickness of 0.5-1 cm. With using molds, cut cookies out of dough. Place on baking sheet and bake at 180-200 degrees for 13-15 minutes until light golden brown.