(Source: art skills.com and eoccstech.blogspot.com and LinkedIn and google+ photos and Well Done photos and Abe Lincoln video)
••••HAPPY BIRTHDAY ABE LINCOLN!!
••••ENJOY THE VIDEO!!
Tuesday, February 12, 2019
••••HAPPY BIRTHDAY ABE LINCOLN🇺🇸🎩🎂🎉🎈🎁🍰!!••••
Monday, February 11, 2019
••••HONG KONG FRENCH TOAST🇭🇰🥪🍳🍞🍌🥭🍚🥥🥛🥜🍮!!••••
(Source: usfoods.com recipe and photos and Abraham Conlon -Fat Rice Chicago and food network Asia.com Debbie Wong video and TripAdvisor photo)
••••HONG KONG FRENCH TOAST!!
INGREDIENTS
4 slices thick cut white bread, such as Texas toast
¼ cup peanut butter
1 banana, sliced into rounds
Peanut or vegetable oil, for frying
6 eggs, beaten with 1 tablespoon water
Sugar for garnishing
Papaya jam, recipe follows
Coconut cream, recipe follows
https://www.usfood.com-hong-kong-french-toast.html
••••KATHY’S TOUR OF FOOD CONTINUES
••••IN 🇭🇰 HONG KONG!!
PREPARATION
Make two sandwiches with the peanut butter and bananas, leaving a ¼-inch border around edges.
Heat oil for deep frying. Dip sandwich into egg batter, covering all sides well and fry until golden brown on one side, then flip and fry the other. Remove to a paper towel lined tray; keep warm. Fry a small amount of egg batter to add as an extra crispy garnish, sprinkle with sugar and serve with papaya jam and coconut cream. Makes one portion, served family style for 4.
To make the coconut cream: Blend 1 can coconut milk, ½ can sweetened condensed milk and a pinch of salt. Makes about 2 cups.
To make the papaya jam, put 8 ounces sugar, ⅓ cup vinegar and the zest and juice of 1 lemon into heavy bottomed pot and bring to a boil. Add 1 whole ripe Mexican papaya, seeded, peeled and cut into 1-inch chunks, and 2 teaspoons cinnamon. Continue to boil while stirring regularly for about an hour. Makes about 2 portions.
Chef-owner Abraham Conlon; Fat Rice, Chicago
••••HONG KONG FRENCH TOAST!!
¼ cup peanut butter
1 banana, sliced into rounds
Peanut or vegetable oil, for frying
6 eggs, beaten with 1 tablespoon water
Sugar for garnishing
Papaya jam, recipe follows
Coconut cream, recipe follows
•••••ENJOY THE VIDEO!!
••••KATHY’S TOUR OF FOOD CONTINUES
••••IN 🇭🇰 HONG KONG!!
Make two sandwiches with the peanut butter and bananas, leaving a ¼-inch border around edges.
Heat oil for deep frying. Dip sandwich into egg batter, covering all sides well and fry until golden brown on one side, then flip and fry the other. Remove to a paper towel lined tray; keep warm. Fry a small amount of egg batter to add as an extra crispy garnish, sprinkle with sugar and serve with papaya jam and coconut cream. Makes one portion, served family style for 4.
To make the coconut cream: Blend 1 can coconut milk, ½ can sweetened condensed milk and a pinch of salt. Makes about 2 cups.
To make the papaya jam, put 8 ounces sugar, ⅓ cup vinegar and the zest and juice of 1 lemon into heavy bottomed pot and bring to a boil. Add 1 whole ripe Mexican papaya, seeded, peeled and cut into 1-inch chunks, and 2 teaspoons cinnamon. Continue to boil while stirring regularly for about an hour. Makes about 2 portions.
Chef-owner Abraham Conlon; Fat Rice, Chicago
🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🥥🍞🍳🥥🍌🍳🥥🍌🍳🥥🍞
Saturday, February 9, 2019
••••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!!
🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀🍕🍅🧀
Thursday, February 7, 2019
••••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!!
❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫🦞🥩❤️🍫
Tuesday, February 5, 2019
••••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.
••••IN THE 🇬🇧 UNITED KINGDOM!!
••••ENJOY THE VIDEO!!
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
🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🥔🐠🇬🇧🐠🇬🇧🥔
🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔🐠🥔
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.
🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔🇬🇧🐠🥔
Monday, February 4, 2019
••••HOMEMADE KETCHUP🇺🇸🍅🍮🍯🍎🍔🌭🌰🥫!!••••
(Source: today.com recipe and photos and HERE technologies and woodland.k12.ok.us and cupcakesand kale chips video)
••••HOMEMADE KETCHUP🇺🇸!!
••••IN THE U.S.A🇺🇸!!
••••ENJOY THE VIDEO!!
••••COULD CREATE!! ALL AMERICAN
••••CONDIMENT🇺🇸🌭🍔!!
Prep time: 10 minutes
Yield: 3 cups
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
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
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.
🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭🥫🍔🇺🇸🌭
Friday, February 1, 2019
••••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
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.
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