World of Food

Ingredients

• 2 salmon or halibut steaks (8 ounces each)
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 green onion, sliced
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic salt
• 1/8 teaspoon lemon-pepper seasoning

Directions

1. Place salmon in a lightly greased 8-in. square baking dish. Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon.
2. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 2 servings. 

Ingredients

Ingredients:

• 1 kg flour sticky rice
• 2 tablespoons coconut milk (liquid )
• 2 kg of brown sugar, finely sliced
• 2 ons sugar
• 5 coconuts (thick coconut milk)
• a little bit salt

how to make:

1. First, mixed 1 kg flour sticky rice, sliced ??brown sugar, 2 tablespoons coconut milk (liquid ) and a little bit salt
2. Second, boiled until thick and pour the thickened milk, sugar as well.
3. Third, Continue cooking until thick once (approximately 3 ½ hours)
4. Fourth, Pour on top of a large winnowing previously given oil paper,
5. Fifth, basting with cooking oil until blended, then rolled up to chill first round /or truncated forms of lunkhead to taste
6. Last, wrapped in wax paper. completed

Ingredients

Directions

1. Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
2. Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
5. Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

 Ingredients

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Ingredients

Directions

1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Ingredients:

• 1/2 cup of strongly brewed, Royal Cup Coffee
• 1/2 cup of prepared hot chocolate
• 1/4 cup of heavy cream (or whipped cream for a shortcut)
• Chocolate shavings

Directions:

1. If you're using heavy cream place an empty mason jar into your freezer, if using whipped cream skip this step
2. Prepare a pot, or cup of Royal Cup Coffee
3. While your coffee is brewing make a cup of hot chocolate (any homemade or premade hot chocolate will work)
4. Pour prepared hot chocolate into bottom 1/3 of coffee mug
5. Slowly pour coffee into your mug. Filling up the next 1/3 of the coffee mug
6. Place your heavy cream into chilled mason jar and seal
7. Shake until the cream lightly thickens
8. Pour cream slowly into coffee mug and fill the rest of the coffee mug
9. Sprinkle with chocolate shavings
10. Share and enjoy!

Ingredients

• 2 tablespoons olive oil
• 2 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1/4 cup brown sugar

• 4 cloves garlic, chopped
• 3 fresh red chile pepper, finely chopped
• 1/2 large onion, sliced
• 1/4 teaspoon black pepper
• Add all ingredients to list

Directions

• Prep
  25 m
• Cook
  4 h 10 m
• Ready In
  4 h 40 m

1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

 

1. Add the matcha tea powder to a small amount of hot water in the matcha tea bowl or into your favorite mug.
2. Using the bamboo whisk, whisk briskly in a up-and-down direction to make a thick, green paste.
3. Then pour remaining hot coconut milk and water into the paste and stir. If adding a sweetener, add here.
4. The matcha will dissolve quickly and easily. If you're using a milk frother, place on the top of the latte and turn on, allowing to froth and foam until your desired texture. Another option is to reserve some of the hot coconut milk and separately froth this in a cup, then gently pour in the match tea mug.
5. Enjoy hot or warm!