tag:blogger.com,1999:blog-1506063903046972972024-03-13T19:41:05.208-07:00Food I Make The right ingredients for recipes from the Mediterranean. Should I use oregano, basil or marjoram, how fresh are my spices!! Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-150606390304697297.post-25513384692041009662020-12-08T18:06:00.011-08:002022-03-17T09:26:12.467-07:00Deep Fry Seafood with Spices<!doctype html>
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<h1>Fried Fish and Shrimp</h1>
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<h2>Ingredients:</h2>
<ul>
<li>11b uncooked large shrimp deveined</li>
<li> 1/2 lb fish fillets </li>
<li>1/2 lb sea scallops </li>
<li>oil for deep-frying </li>
</ul>
<h4> BATTER</h4>
<ul>
<li>1 cup flour </li>
<li>1/4 teaspoon baking soda </li>
<li>1/4 cumin</li>
<li>1/4 coriander</li>
<li>salt to taste</li>
<li>3/4 cup water</li>
</ul>
<div>
<p>1. Shell the shrimp leaving tails intact. Cut fish into small pieces 2 in x 2in. Clean scallops.-------
Dip shrimp, into batter; drain away
i excess batter. </p>
<p>2. Mix flour, soda, cumin, coriander and salt into bowl, gradually add water and whisk it smooth batter, you may add little water if it's too thick.</p>
<p>3. Dip the fish, shrimp and scallop into batter and drain away excess batter.</p>
<p>2. Deep-fry in batches in hot oil about 350 F, until golden brown and cooked; drain on absorbent paper. Serve hot with <a href="https://www.foodimake.com/search?q=tartar"> tartare sauce</a>. Enjoy </p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-24843810420807482682020-12-07T18:25:00.003-08:002021-03-19T18:34:24.828-07:00Gnocchi Alla Romana<!doctype html>
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<h1>Semolina Gnocchi</h1>
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<h2>Ingredients:</h2>
<ul>
<li>2 1/2 cups milk</li>
<li>1/4 heavy creme</li>
<li> 2/3 cup semolina </li>
<li>1 Beaten egg </li>
<li>1 1/2 cups grated Parmesan
cheese </li>
<li>1/4 cup melted butter</li>
<li> pinch of ground nutmeg</li>
<li>Salt to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Heat milk, heavy creme, salt to taste and nutmeg to boil in a mediume saucepan. Reduce heat, add gradually semolina. </p>
<p>2. Boil on low heat stirring about 10 min, until become very thick. Remove from heat, add while stirring add the egg and part of the cheese 1 cup and continue mixing very well.</p>
<p>3. Spread the mixture in greased pan about 1/4 in thick, cover and refrigerate about 2 hours, or until become firm. </p>
<p> 4. Flip the pan on board, and cut into round shape using small cup. Arrange in greased ovenproof tray and pour the melted butter, sprinkle with cheese.</p>
<p>5. Bake in 350 F oven for 10 min until became lightly brown... Enjoy</p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-30984091780020415372020-12-04T08:16:00.008-08:002021-03-19T18:35:12.727-07:00Indian Desserts Yogurt with Saffron Cardamom<!doctype html>
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<h1>Shrikhand</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>4 cups plain whole-milk yogurt </li>
<li>3 tablespoon honey or more to taste</li>
<li>2 milk </li>
<li>1/4 cup shredded unsweetened coconut</li>
<li>1 sliced mango </li>
<li>3/4 teaspoon ground cardamom </li>
<li>1 tablespoon almond powder</li>
<li>Small pinch saffron </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Hang the yogurt with strainer and cheesecloth over a bowl for 3 hours, and drain off the whey.</p>
<p> 2. Grind the saffron into powder in a mortar, mix the saffron and milk in a bowl vigorously, so the flavor blends together. </p>
<p> 3. Mix the drained yogurt with the saffron milk and honey, using food processor or hand-blender, to get the whipping creme consistency.</p>
<p>4. Add the cardamom and almond powder continue mix by hand or 5 seconds in blender to maintain some texture.</p>
<p>5. Put the mixture into large serving bowl, and refrigerate for one hour before serving... Enjoy</p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-23345101522050483672020-12-03T19:28:00.007-08:002022-03-17T09:42:19.196-07:00Eggplant Chickpeas Couscous
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<h1>Vegetable Couscous with Herbs</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 1/3 cups couscous</li>
<li>l/4 cup cooking oil </li>
<li>1 large sliced onion</li>
<li> 4 Sliced carrots</li>
<li>1 fennel bulb, cut into 1 in pieces </li>
<li>1large eggplant cut into 1/2 in cubes</li>
<li> 4 cloves minced garlic </li>
<li>1 Chopped jalapeno pepper</li>
<li> l/4 cup tomato paste </li>
<li>2 teaspoons ground coriander </li>
<li>1 1/2 teaspoons caraway seeds</li>
<li> 5 1/2 cups water </li>
<li>1 1/2 cups drained cooked chickpeas</li>
<li>Salt and pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Heat the oil in a large saucepan. Add onion fennel, eggplant, carrot, garlic and jalapeño, cook uncovered on high heat 2 - 3 min, cover and reduce the heat simmering about 8 min.</p>
<p>2. Add tomato paste coriander, caraway seeds salt and pepper and cook stirring for extra 2 min</p>
<p>3. Add the 3 cups of water and bring to boil, reduce the heat and simmer uncovered about 10 - 12 min until the vegetable is tender, then add the chickpeas stirring in for extra 1 min.</p>
<p>4 In medium saucepan, boil the remaining water, add the couscous and season with extra salt and pepper. reduce the heat and simmer for 5 - 6 min until the couscous is fluffy.. remove and spread the on large flat dish and the vegetable and it's broth on top. enjoy </p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-58125650228798165712020-12-03T16:53:00.003-08:002021-05-07T16:09:33.787-07:00Vitello Al Parmigiano
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<h1>Veal Parmesan</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>4 pieces veal steak </li>
<li>1/2 cup flour </li>
<li> 1 egg, lightly beaten </li>
<li>4 teaspoons water</li>
<li>1/2 cup unseasoned bread crumbs </li>
<li >2 tablespoons butter</li>
<li > 1/4 cup olive oil </li>
<li>1/2 lb shredded mozzarella cheese</li>
<li> 1/4 cup grated Parmesan cheese</li>
</ul>
<h2>TOMATO SAUCE</h2>
<ul>
<li>4 teaspoons olive oil </li>
<li>1 chopped onion</li>
<li>1 Chopped stalk celery</li>
<li>1 chopped red bell pepper</li>
<li>1 clove garlic, minced </li>
<li>3 peeled and chopped tomatoes </li>
<li>4 teaspoons chopped fresh parsley </li>
<li>1/2 teaspoon dried basil leaves </li>
<li>1 teaspoons sugar </li>
<li>4 teaspoons tomato paste </li>
<li>11/2 chicken broth</li>
<li>salt and pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Pound veal with a meat mallet until thin, trim.</p>
<p>2. Toss veal in flour from all sided and shake away excess flour. Beat the eggs and mix it with extra 2 tablespoon of water and dip the veal in it. </p>
<p>3. Heat butter and oil in heavy skillet, and cook until browned both sides. Place veal in ovenproof dish, sprinkle with mozzarella cheese</p>
<p> 4. In large saucepan heat the oil and butter, add onion and cook until golden brown, then add garlic, celery and pepper stirring for another 2 min.</p>
<p>5. Remove the mixture to food processor. Add the tomato and chicken broth and puree until smooth </p>
<p>6. Spoon the sauce over the veal and sprinkle with Parmesan cheese and drizzle some extra olive oil. Bake 20 min at 350 F ... Enjoy</p>
<p> </p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-70909903401167889812020-12-01T19:17:00.009-08:002022-03-17T09:46:23.681-07:00Italian Veal Scaloppine<!DOCTYPE html>
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<h1>Veal Scallops</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>4 veal steaks 1/4 in thick</li>
<li>2 tablespoons olive oil</li>
<li>1 small chopped onion</li>
<li>1/4 cup dry sherry</li>
<li>2 teaspoons flour</li>
<li>1/2 cup beef broth</li>
<li> 1/4 lb Sliced mushrooms</li>
<li>3 tablespoons heavy cream</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Pound the thin veal with meat mallet until became very thin</p>
<p>2. In heavy skillet, heat the olive oil, cook the steaks turning once until become well browned both sides, remove from the skillet. </p>
<p>3. Add the onion, and cook stirring 2 min, then add cherry and bring to boil, reduce the heat and boil uncovered for 30 second, then add the flour stirring for 2 min</p>
<p>4. Add the beef broth, stirring in wooden spoon or whisker, return the veal to skillet with mushroom, cover and simmer gently about 8 min</p>
<p>5. Stir in cream about 1 min and serve immediately... enjoy </p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-1161538384057928702020-11-28T19:13:00.007-08:002021-05-07T16:14:08.182-07:00Italian Gnocchi Spinaci <!doctype html>
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<h1>Spinach Gnocchi</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 1/4 lb chopped spinach </li>
<li>1/2 lb ricotta cheese </li>
<li>1 cup grated Parmesan cheese </li>
<li>1 beaten egg </li>
<li>1/2 cup flour </li>
<li>3 olive oil</li>
<li>pinch ground nutmeg </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Cooke the spinach in large skillet tight covered on low heat, stir or shake once and cooke about 3 min or until tender, and drain well the liquid from the leaves.</p>
<p>2. In large container, combine the flour, spinach, ricotta, egg, nutmeg and half the Parmesan and mix it well.</p>
<p>3. Mold the mixture into a ball or egg shape using your palm or table spoon, and place on a tray covered with flour </p>
<p>4. In a large saucepan, boil some water and reduce the heat, simmer the gnocchi gently about 3 minutes or until gnocchi rise to surface and remove with slotted spoon. </p>
<p>5. Arrange gnocchi in well grassed oven-tray and sprinkle with what left from the Parmesan cheese, cooke under broiler until turned slightly golden color.. Serve immediately </p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-68730830231663120592020-11-28T11:12:00.003-08:002021-05-07T16:21:12.211-07:00Italian Rice Risi e Bisi<!doctype html>
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<title> Italian Risi e Bisi Rice and Peas</title>
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<h1>Rice and Peas</h1>
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<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 cup young peas</li>
<li>1 chopped onion </li>
<li>1 stalk chopped celery </li>
<li>1/4 cup olive oil</li>
<li>1 cup long-grain rice </li>
<li>1/2 cup dry white wine </li>
<li>3 cups chicken stock</li>
<li> 3 tablespoons grated fresh
Parmesan cheese </li>
<li>salt and pepper to taste</li>
<li>2 tablespoons olive oil, extra </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Heat the olive oil in heavy saucepan, add the onion and the celery stir in through for 2 -3 min until onion became golden brown .</p>
<p>2. Add the rice and keep stirring for another 2 min, until the rice became translucent</p>
<p>3. Add the wine, chicken stock, salt and pepper, keep on stirring and bring to boil and reduce the heat to low</p>
<p> 4. Simmer about 15 min until the rice tender, before you take it off the heat add the peas and mix it gently for 1, then stir in the extra olive oil and cheese. Press mixture in a bowl, turn onto and serve immediately
</p>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-22442956160177951462020-11-27T19:29:00.005-08:002021-05-07T16:24:38.283-07:00Vegetable Risotto<!doctype html>
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<head>
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<title>Rice with Vegetable Middle Eastern recipe</title>
<meta name="keywords" content=" Italian, risotto, vegetable, pepper, red, cheese, mushroom, zucchini appetizer, no meat">
<meta name="description" content="Vegetable risotto long grain with vegetable Middle Eastern great addition to your table">
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<div id="aboutFood"><br/>
<h1>Rice with Eggplant Zucchini and Mushroom</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 small eggplant </li>
<li> 1 chopped onion </li>
<li>1 zucchini </li>
<li>1/2 chopped red bell pepper </li>
<li>1/2 stick butter </li>
<li>1 cup sliced mushrooms</li>
<li>3 tablespoons olive oil </li>
<li>1 1b long-grain rice </li>
<li>4 cups chicken stock</li>
<li>1 cup green peas </li>
<li>1 /2 cup grated fresh Parmesan cheese </li>
<li>Salt and pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Melt half of the butter with one spoon live oil in a pan, add mushroom and cook stirring for 2 min, remove from the pan</p>
<p>2 Melt the rest of the butter and olive oil, then add the onion and cook stirring for 3 - 4 min, till become translucent. Add the rice and keep stirrin for an extra 2 min</p>
<p> 2. Add the chicken stock and when it's boiling, reduce the heat and simmer covered about 15 min </p>
<p> 3, Add mushroom, red pepper, eggplant, zucchini, salt and pepper and stir through gently and simmer uncover another 5 -7 min untill the liqued evaporate. </p>
<p>5. before serving sprinkle with cheese stirring gently, serve immediately ..enjoy</p>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-447265275660253862020-11-25T13:55:00.001-08:002021-05-07T16:26:22.789-07:00Lebanese Green Olive Sauce with Mint<!doctype html>
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<head>
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<title>Italian Green Olive Sauce with Mint</title>
<meta name="keywords" content=" pasta, sauce, vegan, garlic, mint, herbs, Lebanese, olive , green, olive oil, Italian, mint">
<meta name="description" content="Delicious Lebanese green olive pasta sauce, traditional Italian recipe for pasta and spaghetti">
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<div id="aboutFood"><br/>
<h1>Green Olive Suace</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1/2 cup pitted Lebanese green olives</li>
<li>1 1/2 teaspoons minced garlic</li>
<li>1/2 teaspoon origano</li>
<li>1/4 cup chopped fresh mint leaves</li>
<li> 5 tablespoons grated Parmesan</li>
<li>2 teaspoons olive oil </li>
<li>1/2 cup water</li>
<li>salt and pepper to tast</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Place the olives, parmesan, garlic, oregano, mint in food processor and add the water. puree the mixture for few seconds keeping some texture not very smooth </p>
<p>2. In a large bowl, toss with pasta, and serve immediately. Garnish with additional olives and mint leaves....Enjoy</p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-21268502152653671792020-11-25T13:22:00.005-08:002021-05-07T16:29:48.285-07:00Fresh Tomato Pasta Sauce <!doctype html>
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<head>
<meta charset="UTF-8">
<title>Treditional Italian Fresh Tomato Pasta Sauce </title>
<meta name="keywords" content=" pasta, sauce, vegan, garlic, parsley, herbs, tomato, ginger , onion, olive oil, Italian, no meat">
<meta name="description" content="Great ginger pasta sauce, treditional Italian recipe for pasta, meatballs and spaghetti">
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<body>
<div id="aboutFood"><br/>
<h1>Tomato Ginger Sauce</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>3 cups diced peeled fresh ripe tomatoes </li>
<li>3/4 cup minced onion</li>
<li>2 teaspoons minced fresh ginger </li>
<li>2 minced garlic</li>
<li>1/4 stick extra virgin olive oil</li>
<li>1/4 cup minced parsley </li>
<li> salt and pepper to taste </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. In medium skellet over moderate heat, add olive oil and cooke the onion, ginger and garlic for about 3 min</p>
<p>2. Stir in the tomatoes, and gently simmer, for 12 min, stirring occasionally</p>
<p>3. Season to taste with salt and pepper. Put
the sauce in a food processor or blender until smooth, and add the parsley.</p>
<p> 4. Toss with hot pasta. Serve immediately. </p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-75025989087650748532020-11-25T11:55:00.005-08:002021-05-23T15:23:05.061-07:00Pasta Original Italian Sauce
<!doctype html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Original Italian Tomato and Basil Sauce </title>
<meta name="keywords" content=" pasta, sauce, vegan, appetizer, basil, herbs, tomato, marjoram , marinara, Italian, no meat">
<meta name="description" content="Great marinara sauce, the Italian original recipe for pasta, meatballs and spaghetti">
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<div id="aboutFood"><br/>
<h1>Marinara Sauce</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>2 tablespoons olive oil </li>
<li> 3/4 cup chopped onion</li>
<li>3 cups plum fresh plum tomato peeled and chopped</li>
<li> 1/4 cup chopped fresh basil </li>
<li>1 teaspoon dried marjoram </li>
<li>salt and freshly pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1.Heat the olive oil on a heavy saucepan, add the onion and and sauté until soft about 6 min </p>
<p>2. Add the tomato with their liquid, stir in with and transfer to processor or through a food mill to get the right consistency. </p>
<p>3. Return the mixture to heat and simmer for 20 min, 5 min before finish add the basil, marjoram , salt and pepper.</p>
<p>4. Toss with hot pasta. garnish with the additional fresh herbs....Enjoy</p>
</div>
</div>
</div>
</body>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-65228197923427895582020-11-25T08:26:00.004-08:002021-03-19T18:43:28.652-07:00Broiled Halibut<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Halibut Broiled Steaks with Mustard</title>
<meta name="keywords" content="fish, Halibut, oil, olive, seafood, mustard, fillets, steak, broil, food i make">
<meta name="description" content="Delicious Hailbut steak with mustard with great recipe, low fat step by step">
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<div id="aboutFood"><br/>
<h1>Halibut with Mustard </h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>4 halibut steaks (1 1/2 inches thick) </li>
<li>1 1/3 cups Dijon mustard </li>
<li>1/2 cup extra-virgin olive oil for coating</li>
<li>1/4 cup oive oil for rubbing</li>
<li>1 teaspoon salt and fesh pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Whisk the mustard and 1/2 cup of olive oil in sparate cup till smooth</p>
<p> 2. Rub the halibut with oil and sprnkle the salt and pepper, place tehm in a broiler pan, coat each steak with genirosity with mostard coatin 5 .</p>
<p>3. preheat the oven on broiler mode </p>
<p>4. Broil the steak until the tops are browned and puffy, about 4 to 6 minutes. Turn the steaks, and brush the other side with what left from the mostard and broil it about the same time, remove and serve immediately. </p>
</div>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-4734822503615775082020-11-20T10:46:00.003-08:002021-05-25T15:39:40.153-07:00Original Pasta Sauce<!doctype html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Original Italian Tomato and Basil Sauce </title>
<meta name="keywords" content=" pasta, sac=uce, vegan, appetizer, oregano, herbs, tomato, basil , Italian, no meat">
<meta name="description" content="Great sauce grate aroma original recipe for pasta tomato sauce, low calories =">
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<div id="aboutFood"><br/>
<h1>Tomato Basil Sauce</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>3 large ripe peeled and chopped tomatoes </li>
<li>2 tablespoons extra-virgin olive oil</li>
<li> 3 cloves minced garlic</li>
<li> 5 sprigs of fresh basil </li>
<li>Freshly ground pepper and salt to taste </li>
</ul>
<h3>Method:</h3>
<div>
<ol>
<li>
In large saucepan, heat the olive oil on moderate heat, add the garlic and stir for one min.</li>
<li> Add the tomatoes, basil, salt and pepper and stirl the mixture well, reduce the heat and simmer for 10 min. </li>
<li>Discard the basil springs and place the mixture in food processor for the right consistency </li>
<li>Toss with hot pasta, and serve immediately </li>
</ol>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-34035263222945534052020-11-19T11:11:00.002-08:002021-03-20T17:22:02.539-07:00Delicious Gnocchi with Dubliner Cheese<!doctype html>
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<head>
<meta charset="UTF-8">
<title>Potato Gnocchi with Herbs and Cheese</title>
<meta name="keywords" content=" gnocchi, cheese, vegan, appetizer, oregano, herbs, salad, dubliner, Italian, no meat">
<meta name="description" content="Potato gnocchi with Dubliner cheese is great appetizer, yet low calories">
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<div id="aboutFood"><br/>
<h1>Potato Gnocchi with Herbs</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>2 large russet potatoes </li>
<li>1 large beaten egg </li>
<li>1 cup all-purpose flour </li>
<li>1/4 cup grated Dubliner cheese</li>
<li>1 tablespoon unsalted butter</li>
<li> 1 tablespoon minced flat-leaf parsley</li>
<li> 1/2 teaspoon dried oregano</li>
<li>1/2 teaspoon coarse salt </li>
<li>1/4 teaspoon freshly ground black pepper</li>
<li> pinch of freshly grated nutmeg </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Boil the potato until become very soft, normally 20 - 45 min, when it's done, add cold water and peel the potatoes and let it set.</p>
<p> 2. When the Potatoes are cool enough, place in a medium bowl and mash with ricer, masher or fork </p>
<p>3. Add the egg, butter cheese, salt, oregano, pepper and nutmeg and use a fork to stir in the mixture</p>
<p>4. Add the flour and transfer the mixture to a kneading surface and continue kneading till become smooth.</p>
<p>3. Divide the dough into 4 equal pieces. Roll
each piece into a desirable texture as a rope 1/2 in. thick, and cut the rope into 1/2 in. pieces</p>
<p>4. Boil good amount of water In a large pot and cook gnocchi until they float, about 3 minutes. Drain gnocchi completely. Serve immediately. </p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-88233900595378634092020-11-18T11:09:00.001-08:002021-03-19T18:46:07.360-07:00Cod Curry with Shrimp<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Curry Indian Salt Cod with Shrimp</title>
<meta name="keywords" content="fish, cod, oil, olive, seafood, tomatoes, fillets, tomato, shrimp, curry, Indian, food i make">
<meta name="description" content="Delicious salt curry cod fillets with shrimp with great aroma, low fat step by step">
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<div id="aboutFood"><br/>
<h1>Salt Cod with Shrimp</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 pound salt cod</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons unsalted butter</li>
<li>3 Chopped Medium tomatoes </li>
<li>3 Finely chopped onions</li>
<li>1/2 teaspoon garlic powder</li>
<li>5 tablespoons curry powder</li>
<li>2 Sliced and peeled potatoes</li>
<li>1 1/2 cups water</li>
<li>1 pound peeled and deveined shrimp </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Soak the salt cod in cold water for 24 or more according to the saltness, change the water few times, cut the cod during the soaking into Broad slices</p>
<p>2. Place and heat the oil and butter in a Heavy saucepan, add curry onions, garlic, tomatoes and cook about 1 1/2 min </p>
<p>3. Add the potatoes and the water, then cook for 15 min or until the potatoes are tender</p>
<p>4. Add the cod to the simmering mixture and cook about 10 min . </p>
<p>5. Add shrimp, and simmer about 4 to 6 minutes until done and serve hot... enjoy</p>
</div>
</div>
</div>
</body>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-53959362529804276392020-11-15T09:16:00.002-08:002021-03-19T18:48:24.997-07:00Salt Cod French Recipe<!doctype html>
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<head>
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<title>French Recipe Cod Brandade de Morue</title>
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<meta name="description" content="Delicious salt cod French recipe Brandade de Morue with potato and and herbs, low fat step by step">
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<div id="aboutFood"><br/>
<h1>Brandade de Morue</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 pound salt cod </li>
<li> 1/2 teaspoon fennel seeds </li>
<li>1/4 oregano</li>
<li>5 llspice corns </li>
<li>2 cups water</li>
<li>1 cup milk </li>
<li>5 garlic cloves, smashed </li>
<li>1/4 cup heavy creme</li>
<li>1/4 cup extra vigin olive oil </li>
<li>2 baking potatoes peeled</li>
<li>1 teaspoon lemon juice to taste </li>
<li>salt and white pepper to taste </li>
</ul>
<h3>Method:</h3>
<div>
<div dir="ltr" style="text-align: left;">
<div id="ingredients2">
<div>
<p>1. Soak the code on water for 24 hours to reduce the salt. Rinse very well</p>
<p>2. In saucepan, combine the water, oregano, fennel seeds, allspice corns and half of the garlic, bring to a boil and reduce the heat simmering for 45 min</p>
<p>3. Sieve the liquid and return it to the saucepan</p>
<p>4. Bring the liquid to boil. Add the cod to the liquid and turn the heat off, then let the cod stand for 15 min to be cooked.</p>
<p>5. Transfer the code to a separate plate, and cooke the potato in the liquid stock for 30 - 45 min until soft.</p>
<p> 6. Add the code and potato to a food processor with the remaining garlic, olive oil, creme, milk and water. add pepper and salt to tase and mix it together to the right consistency... enjoy</p>
</div>
</div>
</div>
<p> </p>
</div>
</div>
</div>
</body>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-63624962690081782422020-11-12T17:52:00.005-08:002021-03-19T18:50:24.625-07:00Mediterranean Fish Cod Fillet<!doctype html>
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<head>
<meta charset="UTF-8">
<title>Cod Fillet with olive oil Sherry Vinegar</title>
<meta name="keywords" content="fish, cod, oil, olive, seafood, tomatoes, fillets, tomato, Lebanese, , foodimake, side shish, food i make">
<meta name="description" content="Delicious cod fillets with shiitake mushroom and and herbs, low fat step by step">
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<div id="aboutFood"><br/>
<h1>Cod with Olives and Tomatoes</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>4 pieces of cod fillet</li>
<li> 1/4 cup olive oil </li>
<li>1 medium onion, finely chopped </li>
<li>3 minced shallots, </li>
<li>2 large garlic minced cloves </li>
<li>1/4 cup sherry vinegar </li>
<li>2 tomatoes, peeled, and finely
chopped</li>
<li> 8 green Lebanese olives, pitted and chopped</li>
<li>salt and pepper to taste </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. In heavy skillet heat the olive oil and place the garlic, onion, shallots and stir on moderate heat for 2 - 3 min until onion became translucent</p>
<p>2. Add the tomato, sherry vinegar, and keep stirring for 1 mine and season to taste with salt and pepper stirring with other ingredients for 2 min.</p>
<p>3. Place the code and cook each side on moderate to high for 6 - 7 min till the center became milky and flaky</p>
<p>3. Transfer the cod to a platter. Top it with the cooking sauce ... enjoy</p>
</div>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-37850995307729656412020-11-11T09:00:00.004-08:002021-03-20T17:25:18.039-07:00Cod Fillets
<!DOCTYPE html>
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<head>
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<title>Cod Fillets wiht Wine Mushroomand Tomatoes</title>
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<h1>Cod Fillets with Mushrooms</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li> 1 pounds cod fillets cut into strips</li>
<li>1 tablespoon unsalted butter</li>
<li>1/2 pound mushrooms, shiitake preferred</li>
<li>1 small onion, sliced thin </li>
<li>1 medium chopped tomatoes</li>
<li> 1 large sliced shallots </li>
<li> 1/4 cup dry white wine </li>
<li>2 tablespoons minced parsley </li>
<li>1/2 teaspoon fresh thyme </li>
<li>3/4 cups heavy creme</li>
<li> salt and pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Heat the butter in large skillets over moderately low heat, add the mushrooms, onion, tomato, shallots white wine, parsley and thyme Cook, stirring occasionally about 7 minutes, until the vegetables are softened. </p>
<p>2. Add the creme and season to taste with salt and pepper stirring with other ingredients for 2 min.</p>
<p>3. Place the cod and cook it gently on each side about 5 - 7 min don't flip it. Normally when center of the cod turned milky and flaky the code is don. Never over-cook it.</p>
<p>3. Transfer the cod to a platter. boil it other ingredients to the desired consistency. Pour the sauce over the cod... enjoy</p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-32058787763554737612020-11-09T18:55:00.004-08:002021-05-25T15:31:30.648-07:00Japanese Batter <!doctype html>
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<title>Tempura Batter for shrimp and Other Seafood</title>
<meta name="keywords" content="tempura, Japanese, crumb, batter, coating, shrimp, fried, fry, seafood, food i make">
<meta name="description" content="Make batter for Japanese tempura and other seafood quick and easy step by step">
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<div id="aboutFood"><br/>
<h1>Tempura Batter</h1>
<h4> </h4>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 Large egg</li>
<li>1 cup ice water </li>
<li>1 Cups all purpose flour </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Whisk the egg, add the iced water</p>
<p>3. Place the mixture into mixing bowl, then add the flour</p>
<p>4. Mix it all together lightly, and use it immediately</p>
<p> </p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-16932960763466660222020-11-09T10:00:00.005-08:002020-11-09T18:44:27.392-08:00Seafood Batter
<html>
<head>
<meta charset="UTF-8">
<title>Beer Batter for fish and Other Seafood</title>
<meta name="keywords" content="fish, beer, crumb, batter, coating, honey, tempura, fried, fry, seafood, food i make">
<meta name="description" content="Make batter for fish fillet and other seafood and tempura quick and easy step by step">
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#ingredients h3 {
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#ingredients div iframe {
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<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="aboutFood"><br/>
<h1>Beer Batter</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 egg </li>
<li>3/4 cup flour</li>
<li> 3/4 teaspoon salt </li>
<li>3/4 teaspoon freshly ground pepper</li>
<li> 3/4 cup beer </li>
<li>1/4 cup milk </li>
<li>1 tablespoon melted butter </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Blend the hard ingredients, flour, salt and pepper in a large bowl</p>
<p>3. Whisk the egg and mix it with the beer and milk</p>
<p>4. Add the liquid mixture to the flour and let it se for 1 hour</p>
<p>5. Use it for fish or shrimp and any other frying seafood...Enjoy</p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-36915528474923514792020-11-08T08:32:00.002-08:002020-11-12T17:53:35.911-08:00Plain Seafood Batter<!doctype html>
<html>
<head>
<meta charset="UTF-8">
<title>Salmon Fish Fillet with Honey Mustard</title>
<meta name="keywords" content="fish, salmon, crumb, batter, coating, honey, tempura, fried, fry, side, food i make">
<meta name="description" content="Make batter for fish fillet and other seafood and tempura quick and easy step by step">
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<div id="aboutFood"><br/>
<h1>Fish Batter</h1>
<h4>Makes about 2 pounds fish fillet</h4>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 cup all-purpose flour </li>
<li>1 teaspoon baking powder </li>
<li>1/2 teaspoon salt </li>
<li>1 1/3 cups water </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Mix the dry ingredients flour, baking powder and salt.</p>
<p>3. In a bowl, whisk in the water until become very smooth</p>
<p>4. Let it rest about 45 min, before using </p>
</div>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-36840606932632541602020-11-08T08:10:00.008-08:002021-03-20T17:27:36.236-07:00Salmon Honey Mustard<!doctype html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Salmon Fish Fillet with Honey Mustard</title>
<meta name="keywords" content="fish, salmon, crumb, panko, mustard, honey, fillets, fried fish, foodimake, side, food i make">
<meta name="description" content="Delicious fried salmon fillets fish with mustard, quick and easy step by step">
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<h1>Fried Salmon Fillet with Bread Crumb</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 quart vegetable oil </li>
<li>1 pound salmon fillet </li>
<li>1/4 cup Dijon mustard </li>
<li>2 teaspoon honey</li>
<li>2 eggs</li>
<li> 2 cups bread
crumbs</li>
<li>salt and fresh ground pepper to taste</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Add honey and pinch of salt to the mustard and coat each side of each salmon slice.</p>
<p>3. Beat the eggs and place in a bowl.</p>
<p>4. place the bread crumb in wide flat dish</p>
<p>5.Dip each slice of salmon fillet in the egg, then press it in the bread crumb so stick and cover the fillet</p>
<p>6. Let it rest and dry about 15 min </p>
<p>7. Heat the oil about 370 F and cook about 1 1/2 to 2 min until became golden brown... enjoy!</p>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-19008421463967142412020-11-06T14:49:00.003-08:002021-05-26T09:58:01.199-07:00Fried Scallops <!doctype html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>Flounder Deep Fry the Perfect Way</title>
<meta name="keywords" content="scallop, scallops, crunchy, fried, seafood, small, foodimake, side dish, food i make">
<meta name="description" content="Delicious scallops fried perfectly with eastern spices, quick and easy step by step">
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<h1>Perfect Scallops with Dill and Cracker</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 pound scallops (preferably Bay) </li>
<li>2 large eggs </li>
<li>2 cups cracker meal </li>
<li> 1
quart vegetable oil </li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 teaspoon garlic powder</li>
<li>1/2 teaspoon dried dill</li>
<li>1 1/2 teaspoons salt</li>
<li> 1/2 teaspoon freshly ground black pepper </li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Mix the scallops with 1/2 of the salt and drain the excessive water. Let it set at room temperature for 15 min</p>
<p>2. Beat eggs well and pour in wide shallow bowl</p>
<p>3. Season the flour with remaining salt and black pepper in wide plate.</p>
<p>4. Combine cracker meal with dill and garlic powder in another wide plate.</p>
<p>5. Toss the scallops in flour as batches of 6 - 8 and dust it very well all sides </p>
<p>6. Dip the escallops in the egg, and the cracker meals until all coated</p>
<p>7. Heat the oil in heavy saucepan about 36F and cook for deep fry about 2 -3 min until the scallops golden brown ... Enjoy</p>
</div>
</div>
</div>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.comtag:blogger.com,1999:blog-150606390304697297.post-59863544980805503192020-11-05T07:01:00.004-08:002021-05-26T09:55:02.052-07:00Fried Flounder Fillets<!doctype html>
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<head>
<meta charset="UTF-8">
<title>Flounder Deep Fry the Perfect Way</title>
<meta name="keywords" content="fish, flounder, crunchy, fried, seafood, small, foodimake, side dish, food i make">
<meta name="description" content="Delicious Flounder fried perfectly with eastern spices, quick and easy step by step">
<style>
#aboutFood h1 {
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<div id="aboutFood"><br/>
<h1>Flounder Fried the Perfect Way</h1>
</div>
<div id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>2 pounds flounder fillets, cut into 16 thin</li>
<li>1 quart vegetable oil</li>
<li> 2 eggs </li>
<li>3 cups cracker meal</li>
<li>1/2 teaspoon cumin</li>
<li>1 teaspoon salt to taste </li>
<li>1 teaspoon freshly ground black pepper</li>
</ul>
<h3>Method:</h3>
<div>
<p>1. Heat the oil in heavy deep skillet till reach about 360 F</p>
<p>2. Beat eggs well and pour in shallow bowl</p>
<p>3. Combine cracker meal, salt, pepper and cumin in a large plate.</p>
<p>4. Dry the flounder very well, and dip in egg, then in the cracker turn it around to be all coated.</p>
<p>5. Fry it 2 - 3 min until golden brown. It's good to cook it in batches few at a time, so won't reduce heat of the oil</p>
<p>5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy</p>
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Food I Makehttp://www.blogger.com/profile/02386886648476475123noreply@blogger.com