Mango Verde

MATERIALS:
1 kg mengkal mango, peeled
2 pieces of orange juice, take the water
3 tsp chilli powder
½ teaspoon salt

HOW TO MAKE:

     * mango slices and thin elongated shape.
     * Mix with lime juice and salt. Mix well. Store in refrigerator until cold.
     * Sprinkle chili powder, mix well.
     * Arrange the mango on a serving plate. Sprinkle with more chili powder, if desired. Serve cold.

Serves 6
Calories per serving: 117

Subak Hwachae

MATERIALS:
1 fruit (2 kg) seedless red watermelon
2 tablespoons honey
400 g type nashi pear, peeled *)
Ice cube

HOW TO MAKE:

     * Cut the watermelon in half.
     * dredging part ½ using Mellon baller until a round. Keep refrigerated Save the shell as a bowl semangkanya renderers.
     * For ½ the other watermelon, rake clean flesh and puree with honey in a blender until the juice. Store in refrigerator.
     * pear slices as thin as 1 cm round. Print in the form of tiny flowers. Set aside.
     * Pour the watermelon juice into watermelon shell. Enter a watermelon that has been printed round and pears that have been printed flowers.
     * Give ice cubes. Serve immediately.

*) Pear nashi type: Known as the Korean pear, light brown skin. Sweet taste.

For 6 cups
Calories per cup: 128 cal

Batagor sauce

MATERIALS:

• 250 g mackerel fish meat, puree
• 50 g (3 tbsp) corn starch
• 50 ml water
• 1 teaspoon salt
• 1 tsp pepper powder
• 6 pieces out of white bandung, cut diagonally 2 parts
• Oil for frying
• 12 pieces beef meatballs, ready to use
• 12 pieces of flattened beef meatballs, ready to use
• 1 leek, thinly sliced
• Red chili sauce

Mayonnaise:

• 250 g chicken bone
• 1 1 / 2 L water
• 3 cloves garlic
• 2 cm ginger, crushed
• 1 teaspoon salt
• 1 tsp pepper powder
• 1 tsp angsiu
• 1 tbsp fish sauce

HOW TO MAKE:

1. Mix meat mackerel fish, sago flour, water, salt, and pepper. Mix well.
2. Take 1 tablespoon of dough, stick in the cut out. Press slightly to adhere.
3. Fry in hot oil until cooked and browned, remove and drain.
4. Mayonnaise: Boil chicken bones, water, garlic, and ginger until chicken broth is formed. Add salt, pepper powder, angsiu, and fish sauce and stir well.
5. Enter the meatballs, mix well. Cook until meatballs cooked, remove from heat.
6. Insert 2 pieces of fried Batagor into serving bowl, pour sauce and meatballs. Sprinkle with scallions, served with red chili sauce.

Ricipe Potato Wrapped Smoked Meat

Ricipe Potato Wrapped Smoked Meat
Material

• 6 pieces of potato rendang, leave the skin intact, clean 
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 6 pieces of bacon, ready to use 
• Sticks to embed 
• Sauce: (optional) 
• 150 ml low-fat mayonnaise sauce 

Direction

1. Ebus potatoes until soft and cooked through, remove from heat. Drain.
2. Mix 1 teaspoon olive oil 1 / 2 teaspoon salt, rub each potato with olive oil mixture. Set aside.
3. Wrap 1 piece of potato with bacon pieces 1 to bring together all the bacon ends. Puncture with a stick so as not to open.
4. Set the potatoes in a baking pan that has been spread with olive oil. Bake in oven at 180 ° C for 15 minutes until golden brown. Lift.
5. Sprinkle with salt while hot. Remove the skewers. Serve warm.

http://collectionfood.blogspot.com/

Recipes Chocolate banana pancake

Recipes Chocolate banana pancake
MATERIALS:
Dadar:

• 2 eggs chicken
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted
• 60 g-purpose flour
• 1 tablespoon cocoa powder
• 300 ml of liquid milk

Contents:

• 50 g unsalted butter
• 100 g of plantain, sliced 1 cm thick oblique
• 100 g brown sugar
• 250 g young coconut meat

HOW TO MAKE:

1. Dadar: Stir all ingredients until blended. Set aside.
2. Grease a 14 cm diameter flat pan with a little margarine. Heat over medium heat.
3. Pour 50 ml of batter pancakes, brown on one side only for 5 minutes. Lift.
4. Repeat similar steps to adonanhabis. Set aside.
5. Contents: Heat the butter. Enter the bananas, sprinkle with brown sugar. Cook over low heat until the sugar until mengkaramel.
6. Spoon bananas and coconut on top of omelet. Roll up triangles.
7. Give one scoop of ice cream to each portion. Serve immediately.

Recipe Mushroom Fried Rice With Yogurt

Recipe Mushroom Fried Rice With Yogurt
Material

• Samin oil 50 ml
• ½ fruit (75 g) yellow bell pepper, diced 1 cm
• 1 can (300 g) canned tomatoes, drained
• 1 clove garlic, finely chopped
• 2 cm turmeric, crushed
• 1 teaspoon salt
• ½ tsp black pepper powder
• 500 g basmati rice, washed
• 100 g frozen peas, let stand at room temperature to thaw
• 100 g fresh button mushrooms

Direction

1. Heat oil, enter the peppers, tomatoes, garlic, turmeric, salt, and pepper and stir well. Cook until done.
2. Enter the rice, button mushrooms, and peas and stir well. Pour water and cook until the rice cooked, remove from heat.
3. Season broth powder, flush with the yogurt until blended.
4. Serve.

Recipe fried Bread Shrimp Balls

Recipe fried Bread Shrimp Balls
Material

• 350 g peeled shrimp, finely chopped
• 2 stalks scallions, take the white part, finely chopped
• 50 g carrots, peeled, grated
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 / 2 teaspoon pepper
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp angciu
• 40 ml chicken egg white
• 6 pieces of white bread without the skin,
• diced 1 / 2 cm
• Oil for frying

Direction

1. Mix all remaining ingredients except bread and oil. Mix well.
2. Take 1 tablespoon full of dough, shape round, roll into a flat piece of bread until tersalut.
3. Fry in lots of oil over medium heat until cooked and creamy. Remove and drain.
4. Serve warm with a complement.

For 15 pieces
Calories per piece: 79 cal

Recipe Tabur Crab Soup Wonton Skin

Recipe Tabur Crab Soup Wonton Skin
Material

• 2 tablespoons cooking oil
• 1 tsp chopped ginger
• 5 cloves garlic, finely chopped
• 1 L chicken broth
• 1 / 2 tablespoons soy sauce
• 2 tablespoons ang ciu
• 2 tsp salt
• 1 / 2 teaspoon pepper
• 1 can (300 g) crab meat
• 1 can (400 g) cream corn (cream corn) *)
• 4 scallions, thinly sliced
• 2 tsp corn starch, dissolved in 1 1 / 2 tablespoons water
• 1 tsp sesame oil

Direction

1. Heat oil and saute garlic and ginger until fragrant, remove from heat.
2. Pour in the broth, jerang on fire. Add soy sauce, ang ciu, salt, and pepper and stir well.
3. Enter the crab meat, canned cream corn, and green onion, bring to a boil. Add cornstarch solution, stirring until thickened.
4. Season sesame oil and stir well. Lift.
5. Topping: Fried dumpling skin to dry. Remove and drain. Sprinkle chili powder until blended.
6. Presentation: Serve the soup with a sprinkling.

Recipe Close Cream Bread Soup

Recipe Close Cream Bread Soup
Material

• 100 g unsalted butter
• 3 tablespoons margarine
• 100 g onions, cut into 2 parts, thinly sliced
• 6 cloves garlic, finely chopped
• 300 g chicken breast fillets, diced 1 cm
• 500 ml of liquid milk
• 500 ml chicken broth
• 3 / 4 teaspoon pepper
• 1 teaspoon salt
• 3 / 4 tsp nutmeg powder
• 1 tsp sugar
• 300 g canned button mushrooms, drained, thinly sliced
• 300 g thick bacon, cut into 1 x 1 cm
• 250 g cheddar cheese, grated
• 2 teaspoons chopped parsley
• 1 piece of bread baguette, cut crosswise 2 cm, basting with butter and garlic mixture

Direction

1. Heat the butter and margarine, saute onion and garlic until fragrant, put the chicken, stirring until cooked.
2. Pour the milk and broth, bring to a boil. Season salt, pepper, nutmeg, and sugar and stir well. Enter the mushrooms and bacon. Mix well.
3. Add cheese and parsley and stir well. Lift.
4. Pour into heat-resistant serving bowl, cover it with a piece of bread.
5. Sprinkle with parmesan and mozzarella cheese. Bake in the oven using a flame top to melt cheese. Lift.
6. Serve warm.

Recipes getuk Fried Cheese

Material

• 1 kg of cassava, peeled, cut into pieces
• 50 g brown sugar, comb
• 150 g young coconut, peeled, grated lengthwise, broiled
• 3 tablespoons butter
• 1 teaspoon salt
• 1 / 4 tsp vanilla powder
• 100 g cheddar cheese, diced 1 cm
• Oil for frying
• 100 g rice flour
• 35 g starch
• 1 / 2 teaspoon salt
• 200 ml boiled water

Direction

1. Heat the steamer, steamed cassava for 20 minutes until cooked and tender. Lift. Drain.
2. Dispose of cassava fiber and mash until smooth half. Enter the brown sugar, grated coconut, butter, salt, and vanilla. Mash again until smooth and blended.
3. Take 2 tbsp of cassava dough, shape sphere of the meatballs and pipihkan. Fill with a piece of cheese, round it off again until the cheese is closed.
4. Cassava meatballs dip into the batter until blended dyeing.
5. Fry in hot oil until cooked a lot and and brown. Lift. Drain. Serve warm.

For 30

Dark Chocolate Cake I

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
   
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
   
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
   

Buttermilk-Mexican Chocolate Pound

Photo: Jennifer Davick; Styling: Cari South

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.


Yield: Makes 12 servings
Ingredients
* 1 (8-oz.) package semisweet chocolate baking squares, chopped*
* 1 cup butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1/2 cup chocolate syrup
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup buttermilk
* Garnish: powdered sugar

Preparation

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

http://r3s3p.blogspot.com/2010/08/buttermilk-mexican-chocolate-pound-cake.html

Green Chilies Fried chicken

chicken cooked with green peppers Amazing food, hmmm, very tasty and hot, this game is for you like hot food.

Ingredients:

• 1 whole chicken, cut into 8
• 5 kaffir lime leaves
• 3 stalks fresh lemon grass
• 3 tbsp tamarind juice or asam kandis juice
• 3 tbsp oil
• 750 ml water

Spices:

• 10 green chilies
• 4 tbsp sliced shallots
• 2 tsp sliced ginger
• 2 tsp sliced turmeric
• 1 tbsp sliced galangal
• 1 1/2 tsb pepercorn
• 8 candlenuts

Directions:

1. Mix all the spices into a paste. 
2. Put the dough in a pan, add the kaffir lime leaves, lemongrass and tamarind, oil Fry until fragrant. 
3. Add the chicken and mix thoroughly 
4. Pour water and cook over low heat until the chicken should be tender. 
5. Continue to simmer until the sauce becomes thick. 
6. Transfer to a serving dish and serve with 
7. Bake in a moderate oven for baking. 
8. Remove from oven and let cool. 
9. Cut into slices or wedges and serve.

Chicken and broccoli recipe

This is about Chicken and Broccoli Casserole Delicious recipe
Ingredients:

• 1 cup cooked white rice 2 cups water 
• 1 head broccoli, cut into florets 
• 3 cups cubed cooked chicken 
• 1 1 / 2 cups grated cheddar cheese 
• 2 (10.75 ounce) cans cream of chicken soup 1 cup almonds nonfat plain yogurt cup 
• 1 1 / 4 teaspoon curry powder 
• 1 / 2 teaspoon garlic powder 
• 1 / 4 c. teaspoon black pepper 
• 3 tablespoons lemon juice

Directions:

1. Bring rice and water in a pot to boil over high heat. Reduce heat to medium low, cover and simmer until rice is tender and the liquid is absorbed, 20-25 minutes. At the same time bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 4 minutes. Drain in a colander, then rinse in cold water for several minutes, until the cold to stop cooking. When broccoli is cool, drain well, cut into small pieces and place in a bowl
2. Preheat oven to 350 degrees F (175 ° C). 
3. Add the cooked rice, chicken, cheddar cheese, cream of chicken, yogurt, almonds, curry powder, garlic powder, pepper and lemon juice, broccoli until evenly mixed.
4. With the dough into a 9x13 inch baking dish. 
5. Bake in preheated oven until hot and bubbly, about 30 minutes.

Appetizer Meatballs : Recipe

This is about Appetizer Meatballs Delicious recipe.
Ingredients:
Basic Meatball Mixture

• 1 1 / 2 pounds of ground meat or poultry, or a combination (minced beef, veal, pork, lamb, chicken or turkey) 
• 1 medium onion, finely chopped 
• 1 / 2 cup bread crumbs 
• 1 / 4 cup milk 
• 1 / 4 cup chopped fresh parsley 
• 1 teaspoon salt 
• 1 / 4 ground black pepper

Preparation:

1. Preheat oven to 400 ° F. Coat a nonstick 9x13-inch baking dish with cooking spray or olive oil in a pan or under a suit of aluminum, not aluminum.
2. In a bowl, mix ground beef, onion, breadcrumbs, milk, parsley, salt and pepper.
3. Add seasoning to taste the meatballs that you want. 
4. Form 48 balls of the mixture and place on prepared baking sheet.
5. Bake 15 minutes or until meatballs reach 160 ° F (165 ° F for ground poultry). 
6. Failure to act immediately, keep warm in an oven at 200 ° F or colder and refrigerate in shallow containers. 
7. Serve meatballs with sauce and meatballs list of variety.

Lamb Peanut Noodle Salad Recipe

Lamb Noodle Salad with Peanut Delicious recipe

Ingredients:

• 10 green onions (white and pale green part only), chopped 
• 3 tablespoons of sesame oil, divided 
• 3 tablespoons rice wine or Apple juice 
• 3 tablespoons soy sauce 
• 3 tablespoons light brown sugar 
• 2 tablespoons salsa oyster 
• 1 teaspoon salt 
• 1 pound American lamb shoulder, well trimmed and cut into 1/4-inch-thick bite-size pieces 
• 3 tablespoons peanut oil, divided 
• 3 shallots, thinly sliced, divided 
• 6 ounces of sweet potatoes or pasta (mung beans), cellophane noodles 
• 3-5 cups baby spinach leaves 
• 1 / 4 pounds peas, strings removed 
• 1 carrot, julienned and blanched 
• 1 / 4 cup roasted peanuts, coarsely chopped

Preparation:

1. Prep Time: 25 minutes | Marinate Time: 30 minutes | Cooking time: 18 minutes
2. In a medium bowl, combine green onions, 2 tablespoons sesame oil, rice wine or apple juice, soy sauce, brown sugar, oyster sauce and salt. Remove 2 tablespoons and mix with the lamb. Cover, refrigerate and marinate for 30 minutes. Reserve remaining sauce.
3. Prepare noodles according to package directions. Remove from heat, rinse, drain and mix with remaining sesame oil 1 tablespoon, set aside.
4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium heat. Add half the shallots and stir 10 seconds. Add lamb and cook, stirring, until no longer pink (about 4-6 minutes.) Transfer to a bowl and keep warm.
5. Clean the pan and add the remaining 2 tablespoons of peanut oil. Add the shallot and stir 10 seconds left. Stir in noodles and reserved sauce, cook for 3-4 minutes or until sauce is absorbed. Add, spinach, snow peas and carrots. Bake 3-4 minutes or until spinach is now. Pour over lamb. Add peanuts, toss and serve.

Balsamic-Marinated Steak

This is the recipe balsamic marinated flank steak delicious, if you interested, try it
Ingredients!

• flank steak 1 beef (about 1-1/2 pounds) 
• Salt and pepper 

Marinade:

• 1 / 4 cup balsamic vinegar 2 tablespoons olive oil 
• 1 tablespoon fresh basil 
• 1-1/2 c. teaspoon Dijon mustard 1 clove garlic, minced 
• 1 / 2 teaspoon sugar

PREPARATION: 

1. Combine marinade ingredients in small bowl. Place the beef steak and marinade in a resealable plastic food, turn steak to coat. close bag and marinate in refrigerator 6 hours or overnight, turning occasionally. (For transport, place plastic bag food-safe containing meat from the marinade in a container with an airtight lid. Place the container in a cool place with frozen gel ice packs or ice and keep cold until ready to grill.) 
2. Remove steak from marinade and discard marinade. Place steak on grid over medium, ash-covered coal. Grill, uncovered, 17 to 21 minutes for rare to medium doneness, turning occasionally. 
3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Recipe Best Ever Meatloaf

These are the best ever meatloaf delicious recipe, if you interested, try this Ingredients!
Ingredients:

• 2 pounds ground beef 
• 1 can (10 3 / 4 ounces) Campbell condensed tomato soup 
• 1 envelope (about 1 oz) onion soup mix recipe dry 
• 1 / 2 cup bread crumbs 
• 1 egg, 
• beaten 1 / 4 cup water

Preparation:

1. mix beef, 1 / 2 cup of tomato soup, onion soup, bread crumbs and egg in large bowl. Place the mixture in a 13 x 9 x 2-inch pan and form a solid loaf 8 "x 4 -. 
2. Bake at 350 ° C for 1 hour and 15 minutes, or until the meatloaf is cooked through. Let meatloaf rest 10 minutes before slicing. 
3. Heat 2 tablespoons pan juices, tomato soup and remaining water in a 1-quart saucepan over medium heat until mixture is hot and bubbly. Serve sauce with meat loaf.

Beef brisket with spicy sauce Fried Apples Recipe

This is a beef brisket in the oven and savory recipe delicious apples, if you're interested, you can try!
Ingredients:

• 1 boneless brisket, flat cut (2-1/2 and 3-1/2 pounds) 
• 1 tablespoon vegetable oil 
• 1 / 2 teaspoon salt 
• 1 / 2 teaspoon pepper 
• 1 large onion, coarsely chopped, divided 
• 1 large clove garlic, minced 
• 1 cup apple cider  
• 2 tablespoons butter 5 cups sliced unpeeled apples, like Fuji and Gala (about 1-1/2 pounds) 
• 1 cup fresh or frozen blueberries 2 tablespoons packed brown sugar 
• 1 / 3 cup coarsely chopped walnuts, toasted

Preparation:

1. Heat oil in a saucepan over medium heat until hot. Place the chicken in a pot of coffee evenly. Remove the breasts and season with salt and pepper 
2. Reserve 1 / 2 cup onion. Add onions and remaining garlic in a pot. Cook and stir for 4-5 minutes or until onion is tender. Back breasts, fat side up, in pan. Add the apple cider, bring to a boil. Reduce heat, cover and simmer 2-1/2 to 3 hours or until tender breast. 
3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and onion aside, cook and stir 5-7 minutes or until apples are tender. Add cranberries and brown sugar, cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm. 
4. Remove cooked breasts from pan, keep warm. Skim fat from liquid milk. Bring to a boil. Bake uncovered 10-12 minutes or until reduced by half, stirring occasionally. 
5. Carve breast diagonally grain into thin slices. Serve with reduced liquid and apple mixture.

Bread recipes cane

This is one of the typical dishes of the cane Roti India. Note that many mothers are always cane bread not because I put in the wrong, and now i will give you an idea of it. How do almost the same bread recipe that we gave earlier. See also others such as bread recipe white bread recipe. 

Material :

• 500 g high protein flour 
• 1 1 / 2 teaspoon salt 
• 275 ml water 
• 1 egg 
• 100 ml of cooking oil in the dough 
• a dip of 100 ml cooking oil
• 50 gr butter

How to make

• Enter the first ingredient in the bread machine for 15 minutes, 
• then knead until smooth, until the dough into 16 sections to 50 g, rounded and dip in oil 30 minutes. 
• Width and pulp, coated with butter, roll length, represents a circle. 
• Place on hot grill martabak already, and give a little cooking oil, tap-tap with Sutil to develop, make baked until golden