••••HAPPY PIZZA DAY🍕🥑🥦🥔🧀🍅🥩🌭🥘🍤🥫🌶🍳!!••••

(Source: LinkedIn and google+ photos and Well Done photos and Kathy’s Vintage Modern Recipes and theodysseyonline.com and Jody’s hotdogs.com and RTV6abc video and Drawception.com)

















••••HAPPY PIZZA 🍕 DAY!!

 

••••ENJOY THE VIDEO!!

🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀

••••VALENTINES DAY IS ON THE WAY❤️🦞🥩🦀🌹🍫🍓!!••••

(Source: Well Done and LinkedIn and google + photos and CeCe Pateserie and Gifts and greetings video and pop bar photo and Baskin Robbins and Krispy Kreme photos and GKwatch and Genius Kitchen photos and Godiva chocolates photo)

••••VALENTINES DAY IS ON THE WAY!!

••••ENJOY THE VIDEO!!

❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫

••••BEER BATTER FISH AND CHIPS🇬🇧🐠🍺🥔🌰🍶🍜🍟🍚🍞🍻!!••••

(Source: shewearsmanyhsts.com recipe and photos and recipe by Amy Johnson and Gordon Ramsey Master Chef video)

















••••BEER BATTER FISH AND CHIPS!!

TIPS FOR FRYING FISH:

Lightly coat fish in flour before battering to help batter stick better.

Use a handy dandy Candy/Deep Fry Thermometer. Don’t try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying.

Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together.

Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.

Keep warm until ready to serve. If not eating right away, keep warm in an oven set on the lowest temperature.

••••KATHY’S TOUR OF FOOD CONTINUES 

••••IN THE 🇬🇧 UNITED KINGDOM!!

••••COME JOIN ME!!

••••ENJOY THE VIDEO!!

yield: 4 
prep time: 30 minutes 
cook time: 30 minutes 
total time: 1 hour

INGREDIENTS

 6 large russet potatoes, peeled and sliced into 1/2-inch strips/fries

 Canola oil, for frying
 1 1/2 cup all-purpose flour, divided
 1 tablespoon salt, divided
 1 teaspoons ground black pepper
 1 teaspoon garlic powder
 1 cup beer (lager or ale)
 cold water as needed
 1 1/2 pounds skinless cod fillets (or haddock), cut to preferred size
 kosher salt

🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🐠🇬🇧🥔

🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔

INSTRUCTIONS

Begin by "pre-frying" the chips (fries). They will be fried twice. Add 3-inch depth of oil to a large pot heavy bottomed pot or Dutch oven. Heat oil to 325-degrees F.

Carefully add chips (fries) to hot oil, working in batches as needed to avoid overcrowding. 

Fry 
the chips for 3 minutes, drain and spread out on paper towel lined baking sheet. (Again, please note: chips are not fully done at this stage.)

Prepare the fish by mixing 1/2 cup of flour, 1 teaspoon salt and black pepper in a shallow bowl or dish; set aside.

In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)

Increase oil temperature to 375-degrees F.
Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.

Working in batches, carefully add battered fish and the "pre-fried" chips to oil and cook until golden brown, approximately 5-7 minutes.

Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack. Sprinkled with kosher salt while still warm.
Serve with malt vinegar and/or tartar sauce.

🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠

••••RECIPE BY AMY JOHNSON 

NOTES

Lightly coat fish in flour before battering to help batter stick better. Use a handy dandy Candy/Deep Fry Thermometer. Don’t try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying. Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together. Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.

https://sheeearsmanyhats.com-beer-batter-fish-and-chips-recipe

🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔

••••HOMEMADE KETCHUP🇺🇸🍅🍮🍯🍎🍔🌭🌰🥫!!••••

(Source: today.com recipe and photos and HERE technologies and woodland.k12.ok.us and cupcakesand kale chips video)




















••••HOMEMADE KETCHUP🇺🇸!!

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN THE U.S.A🇺🇸!!

••••ENJOY THE VIDEO!!

••••SOMETHING ONLY THE UNITED STATES 

••••COULD CREATE!!  ALL AMERICAN 

••••CONDIMENT🇺🇸🌭🍔!!

Cook time: 30 minutes

Prep time: 10 minutes

Yield: 3 cups

https://www.today.com/recipes-ketchup-t32146

Nutrition (per Tbsp) 13 cal, 0 g pro, 3 g carb, 0 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 42 mg sodium

Ingredients

1 can (28 ounces) crushed tomatoes
1 small onion, chopped
1/2 cup apple cider vinegar
1/4 cup agave syrup or honey
1 1/2-inch piece ginger, peeled and chopped
1 large clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Preparation

In blender, combine tomatoes, onion, apple cider vinegar, agave syrup, ginger, peeled and chopped,garlic, salt, black pepper, thyme, cinnamon,allspice, and ground cloves and puree until smooth. Place in medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring, until reduced by half, about 30 minutes. Cool. Store in airtight container, chilled, for up to 1 month, or freeze.

🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭

••••CHICKEN TAMALE PIE🇲🇽🐔🌰🍮🌿🧀🌽🍶🥧🍚🍳!!••••

(Source: Delish.com recipe and photos and Parker Feierbach and Jonathan Boulton and Delish video)



















••••CHICKEN TAMALE PIE!!

••••KATHY’S TOUR OF FOOD

•••••CONTINUES IN MEXICO 🇲🇽!!

••••ENJOY THE VIDEO!!

https://www.delish.com/chicken-tamale-pie-recipe 

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

Cooking spray
1 box Jiffy corn muffin mix
1/2 c. sour cream
1 large egg
1/2 c. corn kernels (canned, fresh, or frozen)
2 tbsp. melted butter
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 c. cooked shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

DIRECTIONS

Preheat oven to 400o and grease a large ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. 

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. 

Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. 
Top with both cheeses and bake 20 minutes more. 

Garnish with cilantro before serving. 

🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚

••••AUSTRALIAN PAVLOVA🇦🇺🍓🍇🍒🍥🥮🍚🍳🍮!!••••

(Source: norecipes.com recipe and photos and recipe by Marc Matsumoto and recipe tin EATS video and pink lotus travel and Wikipedia photos and LinkedIn photos)


























••••AUSTRALIAN PAVLOVA!!

••••ENJOY THE VIDEO!!

••••CONTINUE KATHY’S TOUR OF FOOD 

••••IN AUSTRALIA🇦🇺!!

https://norecipes.com/pavlova-recipe

Ingredients

105 grams egg whites (aged) 
120 grams superfine sugar 
2 teaspoons corn starch 
1 teaspoon vanilla extract
 1/2 teaspoon white vinegar

Steps

Preheat the oven to 250 degrees F (120 C) on convection mode. If your oven can't do convection it's fine, but you'll want to increase the heat by about 20 degrees F and you may need to bake the pavlovas longer. Line a baking sheet with parchment paper.

Add the egg whites to a very clean glass bowl (or in the bowl of your electric mixer) and beat until it's foamy and soft peaks start to form.

Whisk together the sugar and potato starch in a small bowl. Add the sugar mixture in 4 
additions to the egg whites, beating the mixture in between each addition. 
If you have an 
electric mixer, you can just let the mixer run while you slowly pour the sugar in.
Once the meringue is glossy and holds firm peaks (you should be able to hold the bowl upside-down without the egg whites falling), add the vanilla and vinegar and beat until well incorporated.

If you're making a big pavlova, just scrape all the meringue into the center of the parchment paper lined baking sheet. If you're making mini pavlovas, divide the meringue into 5 small mounds, each about the same height. Give each pavlova a twirl with a spatula from the outside towards the center to give them a nice shape and put the pan in the oven.

The pavlovas are done when the outside is crisp (about 45-60 minutes in a convection oven). Tapping on them should result in a hollow sound and the meringue shell should be at least 5mm thick, while the inside is still soft. Allow them to cool completely on a wire rack.

To construct the pavlova, use a spoon to knock down the middle of the meringue making a well in each pavlova. Fill the shell with cream, then top with seasonal fruit of your choice. I used cherries, peaches, kiwifruit and passionfruit for mine, but strawberries, raspberries, and blueberries are also delicious.

••••RECIPE BY MARC MATSUMOTO 

🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮