Taemmy taemin tummy😌
Roasted Cashew nuts or Roasted Kaju with step by step pictures. This roasted spicy cashews has spices, curry leaves.
'My tummy hurts' Smiski sticker! To all my tummy hurty besties (you are not alone <3). These stickers are weatherproof/waterproof and perfect for laptops, water bottles, journals, and more! Size: 1.8 x 2.6 inches Die Cut Matter Vinyl Sticker: Waterproof and dishwasher safe! *Color might vary from picture due to lighting, etc.* All shipping is untracked, USPS first-class stamped mail! If you have any questions, please reach out :) Exchanges and returns are not accepted.
A year ago, I wouldn’t touch tofu with a ten twenty-foot pole. My palate has changed quite a bit in the past several years and foods I didn’t care for such as red bell pepper, pecans, t…
Banish the occasional headache or upset stomach with remedies straight from your kitchen
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Op het blog Italiaans koken met Antoinette kwam ik het recept tegen om zelf bouillonblokken te maken. Eigenlijk is het een pasta om bouillon te maken. Het stond al een tijdje op mijn to make list om dit zelf te maken en de detox was een aangewezen moment om het eens zelf te gaan maken. Antoinette maakte de bouillon pasta zelf nadat haar zwager haar had verteld hoe het rook in een fabriek waar bouillon blokjes gemaakt worden.. Voor mij is het een reden om zelf bouillon te maken omdat ik tijdens de detox graag zelf soep wil maken ter afwisseling op mijn menu en dat in bouillonblokjes het veel omstreden E621 zit ook wel gistextract genoemd. De bouillonpasta is zeker niet moeilijk om te maken, het kost alleen even wat tijd. Als je ondertussen wat anders in de keuken doet en af en toe door de bouillonpasta roert is de tijd zo voorbij! Ingrediënten voor 2 potten: 400 gram verse groenten, bijv wortel en bleekselderij 10 gram gedroogde kruiden, bijv. venkelzaad, korianderzaad & oregano 20 verse Italiaanse kruiden (salie, tijm & rozemarijn) 1 handje verse (blad) peterselie 1 ui 300 gram grof zeezout 1 el olijfolie 30 gram droge witte wijn Hak de groenten, kruiden en ui fijn in een keukenmachine. Doe dit mengsel in een pan en voeg het zout, olijfolie en de wijn toe en roer even door. Verwarm dit mengsel op laag voer en laat al het vocht uit het mengsel verdampen. Roer regelmatig door om aanbranden te voorkomen! Na circa 45 minuten wordt het een stevige consistentie. Verdeel de bouillonpasta over 2 potten en laat afkoelen. Je kunt de bouillonpasta circa 2 maanden in de koelkast bewaren. Variatietips: voeg eens gedroogd eekhorentjesbrood, gedroogde tomaten, ansjovis of Thaise vissaus aan het mengsel toe ter variatie. Met de groenten en kruiden kun je ook naar eigen smaak ook variëren. De bouillonpasta is een stuk zouter dan een bouillonblokje uit de winkel, je hebt dus maar een klein beetje nodig om je soep e.d. op smaak te brengen! Zelf ook je eigen kippenbouillon maken? Het recept hiervoor vind je op de blog van Antoinette!
When my prepaid mobile internet's credit ran out during an unmotivated week in general, I decided to take a short break from blogging. It was a great decision; I am now completely refreshed and it will be business as usual at the tummies. My love affair with siu yuk (燒肉) started when I was very little and was always looking forward to this sinful treat after every ancestor worship - this together with a white cut chicken (白斬雞), plain rice and a few other dishes would always grace the altar on any celebratory day. These days we have it once a week at our favourite Chinese BBQ restaurant but once in a while I would make some at home too. It is extremely easy to recreate this beauty at the comfort of your own home and the best thing is you will only need 3 very simple ingredients! P.S If you are a fan of pork belly, remember to check out the equally wicked muu krop (crispy pork Thai style) and slow roasted pork belly with braised lentil. serves 4 to 6 as part of a Chinese meal or as topping for noodle dishes oven preheated at 240 C (coventional) you'll need; 1.5 kg of pork belly 1/2 tbs of salt 1 tbs of salt mixed with 1 tbs of five spice powder Prick the pork rind all over with a sharp object but be careful not to pierce all the way through to the flesh. Rub the salt onto the rind and then the salt and five spice mixture onto the flesh. Leave this uncover in the fridge overnight or for at least 2 hours. Place a wire rack onto a roasting pan half-filled with water and place the pork belly on top. Place the whole thing into the preheated oven and roast for 20 to 25 minutes then turn the oven down to 190 C and continue to cook for a further 40 to 45 minutes. Rest pork belly for at least 30 minutes before chopping into bite size pieces. Who can resist not eating a few pieces before the meal? Certainly not me!
DO you know that you can use baking soda to get rid of all excess fat from your body (it can remove extra fat from everywhere, belly,...
Chutney, Kirschen, Grillen, Käseplatte
Heute habe ich das Rezept für meine Lebkuchen-Plätzchen für euch. Die Plätzchen habt ihr bereits gesehen, denn diese waren die Deko-Tannenbäume auf meiner Gewürz-Weihnachtstorte. Zu den schönen Tannenbäumen gesellen sich nun noch Lebkuchenmänner, Handschuhe, Schneeflocken und kleinere Tannenbäume. Lebkuchen, na was meint ihr. Dieses herrliche Gebäck gehört zu Weihnachten einfach […]
If you grew up in Kansas or one of our neighboring states you are most likely familiar with Bierocks or otherwise known as Runzas in our northern neighboring state of Nebraska. They are one of my favorites. I'm a big fan of cabbage. You can always find them at our County Fairs here in the sunflower state. Growing up they were always on the school cafeteria menu. Heck, even our High School Juniors usually have them for sale for a prom fund raiser every year in our small town. They are said to have been brought over by German Russian Mennonite immigrants. The wives would create these delicious stuffed rolls and deliver them to their men who were working the crops. I recently shared the above picture on Facebook and was surprised on how regional of a dish this seems to be. Many people were asking for the recipe so here is my best shot. I usually just create as I go. Over the years of making them I have tinkered with the recipe. I used to add mustard to the mix but have removed that over time. This version has become the family favorite. Ingredients For Filling: 3 lb. ground beef 1 large onion, chopped 3 small garlic cloves, finely minced 3 tbsp. butter, cut up ½ cup water 2 tsp. Beef Bone concentrate (image below). 2 tsp. Chicken Bone concentrate (image below). 2 tsp. Worcestershire sauce 2 tsp. White vinegar 1+ tsp. black pepper (to taste) 1 + tsp. regular table salt (to taste) ½ tsp of Morton's seasoning blend (image below). ½ + tsp. Garlic powder (to taste) 1 head cabbage chopped 1 tsp. brown sugar 2 ½ cups (a couple Tblsp. per roll) of shredded mozzarella or cheese blend of your choice, optional. *One 3 lb. bag of 36 Rhodes Frozen Dinner Rolls (2 rolls will make one Bierock). You can also use the Texas rolls which are larger and you'll only need to use one per bierock. Or if all you have is a loaf of their frozen bread dough that will work too cutting each loaf into 8 slices.1 stick butter, melted Instructions *The night before, place frozen rolls in sprayed glass pans and wrap each tightly with plastic wrap that is also sprayed. Place into fridge to thaw overnight. When you are ready to start cooking your filling pull the rolls out of the fridge so they can finish doubling in size while you start cooking your filling. Preheat oven to 350°F. In a large frying pan, brown ground beef and onion until done, breaking up into small pieces. Drain any excess grease if necessary. Place ground beef back into your skillet and add garlic, and sauté 1 minute longer. Add butter, water, both bone broths, worcestershire, vinegar, black pepper, salt, garlic powder and Morton's blend. Add shredded cabbage stirring well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender. Should take 15 - 20 minutes. During the last 5 minutes, add brown sugar stirring well and remove from heat. You can make this ahead of time and hold for 1 - 2 days. Spray 2 baking sheets with non-stick spray. Grab two rolls and keep the rest wrapped so they don't dry out. Combining two rolls pressing out the dough kind of like making a pizza into a 5-6 inch round circles or rectangles or whatever shape you are capable of pulling off. Spreading them on a dry counter can help with this. Oil or flour will make it impossible so keep your counter clean. Try to make edges thinner so you don't end up with a big clump of bread in the center once they are baked. Place about 2 tablespoons of shredded cheese in the center, then top with a generous scoop ( about ⅓-½ cup) of the meat mixture. You don't want your rolls understuffed. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each pull. Kind of like if you were making a Chinese dumpling. Pinch a little to seal, and place seam side down onto your prepared baking pan. Brush with melted butter. Continue with rest of rolls. When 6 are filled and ready to go: Cover the prepared bierocks with plastic wrap or a clean lint free kitchen towel and let them proof (rise) for about 20-30 minutes. Bake for 25 - 30 minutes or until golden brown. Make sure the bottom is done. Nobody likes a soggy bottom. Place on a cooling rack. Brush with melted butter if desired. Bake next tray when the first one are done. I usually use the first sheet pan for the last batch. You can crowd them more tightly if you like, but I don't like them to touch and they do expand being a yeast dough. Serve with your favorite side such as fries, chips, or a cucumber onion salad. I like to dip mine into a little yellow mustard and ketchup on the side. Most in my family eat them plain while others are known to enjoy them with spicy brown mustard. We prefer to reheat leftovers in the oven wrapped in foil until warm. You can individually wrap these and store them in the freezer for a later meal as well. Have you ever had or made Bierock's? If so how does your recipe differ? Please let me know if you have any questions on this recipe. Are you considering trying to make these? Let us know how they turn out. ✌️♥️🙏, Nick & Christina
Zelf naanbrood maken is super makkelijk, dit recept van maar 2 ingrediënten kan iedereen maken. Probeer het zelf!
Wohlfühlessen aus aller Welt: Die kulinarische Weltreise fragt nach Comfort Food und ich liefere Kartoffelstock und Hack, das ideale Löffelessen für einen kalten Samstagnachmittag.
Fleischlos glücklich: Möhrenravioli, Linsen-Bolognese und Gemüse-Enchiladas lassen Veggie-Herzen höher schlagen. Entdecken Sie unsere Rezepte.
Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
Die saftigesten Brownies der Welt - dazu mit einer großen Portion Milchreis - vermutlich mein neuer absoluter Lieblingskuchen
Leg cramps during the night most often happen in the calf, feet and thighs and it can last from few seconds to few minutes. CONTINUE TO...
Für Anhänger der veganen Küche gibt es das Rezept vom Kaiserschmarrn ohne Ei.
In the mood for snickerdoodle or lemon poppy seed? This is your muffin.Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin
Your source for all things Winnie the Pooh since 2010! ***IF YOU ARE A NSFW/PORN/KINK/ETC. BLOG DO NOT FOLLOW OR INTERACT WITH THIS BLOG IN ANY WAY***
Easy homemade egg rolls with chicken and vegetable fillings...the perfect holiday party app!
Zum ersten Mal haben wir Quittenbrot ausprobiert, das ja eigentlich kein Brot ist, sondern eine Art Konfekt oder, wie die Kinder meinten, etwas an Gummibärchen erinnert. Toll finde ich, dass man dabei, sozusagen als Nebeneffekt, den Saft auffangen und zu dem bei uns beliebten Quittengelee verarbeiten kann. Und so haben wir es gemacht: (Die angegebene Menge ergibt zwei Beche) 2 kg Quitten waschen und trockenreiben. Quitten vierteln, dabei Stiel und Blüte entfernen, und mit Gehäuse (für den intensiveren Geschmack) in einen großen Topf geben. 1, 5 l Wasser zufügen, zudecken und zum Kochen bringen. Auf mittlerer Temperatur Quitten ca. 45 Minuten weichkochen. Die Quitten in ein engmaschiges Sieb schütten, den Saft (1125 ml) dabei auffangen und wenn gewünscht mit 750g Gelierzucker 2:1 zu Gelee kochen. Quitten vom Kerngehäuse befreien und mit einem Pürierstab pürieren. Quittenmus abwiegen (ca. 1120g) und mit 1000g Zucker und 1TL Vanilleextrakt in einen Topf geben und auf schwacher Temperatur unter gelegentlichem Rühren einkochen, bis eine zähe Masse entsteht. Wenn man mit dem Rührlöffel durch die Masse fährt, muß der Topfboden wie eine "Straße" zu erkennen sein. Quittenmasse auf zwei mit Backpapier belegte Bleche streichen und im Backofen bei 100° ca. 3 Stunden trocknen. Dabei einen Kochlöffel in die Ofentüre klemmen. Quittenbrot abkühlen lassen und in kleine Streifen oder Rechtecke schneiden. Man kann auch Formen ausstechen. Dann nach Belieben in Kokosraspeln oder in (Vanille)zucker wälzen. Das Quittenbrot hält sich in einer geschlossenen Dose lange und eigenet sich, nett verpackt, schon als kleines Weihnachtsgeschenk. Ich freue mich sehr über das Interesse! Du möchtest meine Arbeit wertschätzen? Schreib mir gerne einen Kommentar oder lass mir ein Trinkgeld in meiner virtuellen Kaffeekasse da. Vielen lieben Dank!
Coscorões, fried crispy-sweet rounds of dough, that are sprinkled with sugar and cinnamon are an Azorean dessert traditionally served at Car...
Today's pancake is typical of the the Baltic and - even though they call it a pancake - the soft batter is almost thin enough to call a crêpe. Latvians love adding spiced apples to their pancakes. To be totally traditional, be sure to serve them with yogurt and a healthy drizzle of honey.
Bored with the usual ham and cheese Sandwich? Here is a Sandwich that will bring out your creative, talented side: Pesto, Mozzarella, Baby Spinach, Avocado Grilled Cheese recipe, you don’t want to miss! FIRST OF ALL, IF WE WANT THE PERFECT PESTO SANDWICH, WE BETTER PREPARE THE PESTO OURSELVES, SO THAT’S OUR FIRST STEP! We […]
Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries.
Deze makkelijke koekjes zijn een klassieke traktatie op feestdagen. Maak ze met je kids voor extra keukenplezier!
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack - fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!
Deze smaakvolle Marokkaanse tajine van spruitjes en aardappeltjes moet je echt eens geproefd hebben. Echt je likt je vingers er bij af, zo lekker is het! En mocht je nou geen tajine hebben, dan kun…
This Hibachi Chicken is just like the kind from Benihana - it's a delicious Japanese-inspired dish served with fried rice and veggies.
Sandrine’s Personal Experience Even though I had been eating the recommended diet outlined in the book Nourishing Traditions since 2004, I started to experience chronic constipation in 2011. …
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. —Sharon Leno, Keansburg, New Jersey
Op deze pagina vind je informatie met betrekking tot het zaaien, stekken, planten, verzorgen en oogsten van citroengras (sereh)
Faites-vous partie de ceux qui ne peuvent pas se préparer un sandwich ou manger une raclette sans piocher quelques cornichons au passage ? Beaucoup adorent en effet leur petit goût acide et leur croquant. Mais quand il s’agit d’utiliser le jus des cornichons, tout d’un coup il n’y a plus personne ! Et pourtant, il est […] More
Endlich, der Früüühling… er naht! Seit gestern blüht der Magnolienbaum im Garten unserer Nachbarn. Das ist ein riesiger, uralter Baum, nach dem sogar die kleine Straße hier benannt ist. Die ganze Nachbarschaft ist immer ganz begeistert, wenn dieses Prachtstück blüht. Und nachdem ich neulich erfahren habe, dass Magnolienblüten essbar sind, bin ich heute rüber um …
Taart of cheesecake? Op het gebied van desserts zijn dit toch wel de twee grote uitblinkers en daarom heb ik nu deze kruimel cheesecake gemaakt! Zo smaakvol! Het is heerlijk zacht en door de crumbles verrassend lekker! Gelukkig is het recept supereenvoudig te maken en heb je deze schoonheid zo klaar!
Heb je een oliebollenmix over? Bak er een heerlijke rozijnenbrood met noten van. Brood van oliebollenmix. Heerlijk en je proeft echt geen oliebollen.
