foods from around the globe Club
sumali
Fanpop
New Post
Explore Fanpop
added by laura1233214
posted by laura1233214
INGREDIENTS

1 piece mag-ihaw (wheat, White, Sourdough, Rye, Cinnamon-raisin, Bagel, Etc)
Spread Of Your Choice (mayo, Mustard, Ricotta, Honey, Cream Cheese, Herbed Cream Cheese, mani Butter, Nutella, halaman ng masmelow Creme, Sriracha)
Topping Of Your Choice (jam, Lettuce, Tomato, Cucumbers, Avocado, Scrambled Eggs, Fried Eggs, saging Slices, mansanas Slices, Strawberries, Etc)

INSTRUCTIONS

Spread and tuktok the mag-ihaw with whatever combination you'd like! Here are some suggestions:

Mayo + litsugas + kamatis + basil leaf
Dijon + scrambled eggs + chives
Ricotta + jam
Whipped cream cheese + litsugas + fried egg + Sriracha
Nutella + strawberries
Nutella + halaman ng masmelow creme + sliced strawberries
mani mantikilya + saging + honey
added by laura1233214
posted by laura1233214
INGREDIENTS

4 Tablespoons Butter
1-1/2 pound Mushrooms, Sliced
Salt And Pepper, to taste
1 whole Medium Onion, Diced
2 stalks Celery, Sliced Thin
4 cloves Garlic, Minced
2 sprigs Fresh tim Leaves
3 Tablespoons Flour
3/4 cups Dry White Wine Or Sherry
4 cups Vegetable Or Chicken Stock
1/2 cup Heavy Cream
2 teaspoons Balsamic Vinegar
Chopped Fresh Parsley, For Serving

INSTRUCTIONS

Heat 2 tablespoons mantikilya in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot...
continue reading...
added by laura1233214
added by laura1233214
added by laura1233214
posted by laura1233214
INGREDIENTS

2 whole salmon Fillets (skin On Or Off, Whatever Your Preference)
Salt And Pepper
Olive Oil, For Cooking
2 Tablespoons Butter
3 Tablespoons Honey
3 Tablespoons Low Sodium Soy Sauce
2 whole Limes
Cilantro, For Serving
Cooked Rice, For Serving

INSTRUCTIONS
Season the salmon with salt and pepper. Heat a little oliba oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutos on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove...
continue reading...
added by Katy9555
video
pagkain
around the world
added by ktichenor
added by ktichenor
added by ktichenor
added by ktichenor
added by ktichenor
INGREDIENTS
1/2 lb. ground beef
1/2 lb. ground pork
1 tinapay crumbs
1/4 c. finely chopped chives, plus madami for serving
1/4 c. freshly grated Parmesan
1 large egg
1/4 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 oz. whole gatas mozzarella cheese, cut into twenty 1/2" cubes
2 tbsp. extra-virgin oliba oil
1/2 c. French's Sweet Buffalo Mustard
Blue cheese dressing, for serving
Celery sticks, for serving
Carrot sticks, for serving

DIRECTIONS
In a medium bowl, whisk French’s Sweet Buffalo Mustard with 3 tablespoons water. In another medium bowl, combine ground beef, ground pork,...
continue reading...
posted by laura1233214
INGREDIENTS
2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking

DIRECTIONS
Grate zucchini on box grater then use a clean kusina towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a spatula and cook until golden, about 2 to 3 minutos per side. Place on a paper towel plate and sprinkle with salt.
posted by laura1233214
INGREDIENTS
1 c. mayonnaise
1/4 c. mansanas cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. kintsay seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated

DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and kintsay seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic balutin and refrigerate until ready to serve.

Wait To Dress It

We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.