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Kung Pao



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EASY KUNG PAO CHICKEN

1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces

1/4 cup of San-J’s Wheat-Free Tamari Sauce, divided in half (2 Tablespoons is half)

2 Tablespoons of freshly squeezed lemon juice

2 Tablespoons sugar

2 teaspoons cornstarch (optional- for thickening)

1/4 teaspoon of crushed red pepper

1/4 cup water

2 Tablespoons canola oil

1 clove garlic, minced

1/4 cup onion, diced

1/4 cup roasted peanuts, chopped

1 cup (roughly) of Desired vegetables (carrots, mushrooms, red pepper, or leftover sugar snap peas)

DIRECTIONS:

Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.

Serves 4.





V

Ingredients
1/2 pound Chicken breasts -- boneless
4 tablespoons Oil
-----MARINADE-----
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry
1 Egg whites
1/2 teaspoon Salt
2 teaspoons Ginger -- chopped
2 Onions -- green
1/4 cup Nuts
-----SEASONING-----
2 teaspoons Cornstarch
2 teaspoons Sherry
1/2 tablespoon Soy sauce
1 teaspoon Vinegar
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame oil
4 tablespoons Peanut oil

Preparation
Cut green onions into 3/4" pieces.

Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add
ginger and scallion. Cook a few more seconds, add peanuts, add
seasonings. When sauce is slightly thickened and coats food, remove and
serve hot.





V

Serves 4 to 6
Ingredients:

2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.



Kutip:
hehehe udah gak kuat nahan.. pengen makan gituan.. ayo cepat masakkan.. jangan kelamaan!! kek lagu yaaa
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Tostada de Carne Asada

















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Creme Fraiche Caviar







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Ingredients

* 1/4 cup herbed olive oil
* 3 large russet potatoes scrubbed
* 2 tablespoons chopped finely rosemary leaves
* 9 ounces caviar
* 8 ounces creme fraiche
* Salt
* Pepper

Directions

Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.

With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.

Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.

Top potato chips with 1 teaspoon each of caviar and creme fraiche.





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wuenak tenan rek album masakan nya
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Warm Caramel Apple Cake



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Cake

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping

2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

Make the Most of This Recipe

Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.

Success
Granny Smith and Braeburn are good apple choices to use in this recipe.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.





V

Caramel-Glazed Apple Cake

Cake:

1 cup packed brown sugar

1 cup granulated sugar

1 1/2 cups vegetable oil

3 eggs

3 cups flour

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

5 Granny Smith or Golden Delicious apples, peeled, cored and cut into 1/2-inch pieces. (I used 3 Granny Smith and 2 Fuji)

1 cup chopped pecans or walnuts

2 1/2 tsp. vanilla

Glaze:

4 TBSP butter

1/4 cup granulated sugar

1/4 cup packed brown sugar

pinch of salt

1/2 cup heavy cream

Butter and flour a 9x13 pan.

To prepare cake, beat both sugars and oil together until well blended. Add eggs, one at a time, beating well. Add vanilla and blend. Sift together flour, salt, baking soda, cinnamon and nutmeg; add gradually to egg mixture, mixing just until blended. Add apples and nuts, and stir until well-combined. This is a thick batter! Scoop into pan and spread evenly.

Bake at 325 for 50-75 minutes or until a toothpick inserted in the center comes out clean. Mine took about 65 minutes. Let cool in the pan while you prepare the glaze:

To prepare the glaze, melt butter in a small saucepan over low heat. Add sugars and salt. Cook over medium-low heat for 2 minutes. Add cream, bring to a boil and boil for 2 minutes, stirring constantly.

Poke holes all over the cake, using a toothpick or skewer. Pour the glaze evenly over the cake. Let it set for at least 10 minutes to let the caramel soak into the holes. Serve warm.





V

One of my drivers at work gave me a bag of apples from his yard, I wanted to make something that made me think of Fall and Halloween. I went home and looked through my old recipes and found one that I have not made in years. This is a very rich and gooey desert, a little goes a long way. Last but not least it is simply to DIE for.


4 C. Sliced Apples (Any Kind)

1 Tbs. Vanilla

2 Eggs

3 C. Flour

3/4 C. Oil

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1 Tsp. Nutmeg

1 Tsp. Pumpkin Pie Spice

1 Tbs. Cinnamon

1 1/2 C. Sugar (Could also use Splenda for Baking)

1/2 C. Caramel Ice Cream Topping (Sugar Free Works TOO)


In a large mixing bowl place in the flour, baking soda, baking powder & spices. Place the sliced apples into another bowl and mix with the oil. Once the apples are coated in the oil add them into the flour mixture, stir to coat. In a small bowl mix the eggs, sugar and vanilla, once combined add to the flour and apples. Completely mix all ingredients together, (the batter will be very thick). Once fully mixed stir in the caramel sauce, spray a 13x9 cake pan and spread the batter in evenly. Bake at 350 for 45 minutes to an hour. Cake is done when a toothpick comes out clean. Serve warm or cold with French vanilla ice-cream (SUGAR FREE would work too)and a drizzling of extra caramel sauce.



V

Ingredients
Topping:
1/4 Cup butter or margarine
2/3 Cup packed brown sugar
1/2 Teaspoon ground cinnamon
2 Medium apples, peeled, cut into ½-inch wedges
Cake:
1 1/3 Cups Gold Medal® all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
Directions
Heat oven to 325ºF. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

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Pirate Cake









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Step 1: You will need

* madeira sponge
* buttercream
* chocolate sticks
* chocolate coins
* mint imperials
* sugared midget gems
* yellow cocktail sugar or yellow sherbert
* pirate figures

1.
Step 2: Buttercream

Cover the whole of the madeira cake in buttercream using a pallette knife. This will help the chocolate sticks stick to the cake.
2.
Step 3: Chocolate sticks

Stick chocolate sticks to the long side of the cake. Alternate them from side to side, like this. Fill the gaps by cutting more chocolate sticks to length. Repeat on the other side, then fill the ends with more sticks cut down to size.
3.
Step 4: Sand

Spread a rough layer of buttercream on the cake board around the chest. Use a spoon to sprinkle the yellow sugar over the buttercream.
4.
Step 5: Treasure

Cover the top of the cake with chocolate coins, and place a few around the sides of the chest to make it look like the treasure's overflowing. Use mint imperials and midget gems to make necklaces and jewels.
5.
Step 6: Characters and toys

Complete the scene by positioning a few pirate characters around the chest - you can also put a few bits of toy treasure in the cake (but make sure to take anything inedible off the cake before you serve it).



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