Beef undercut 1/2 kg
Capsicum 2
Green onion chopped 3
Black pepper crushed 1 tsp
Sesame seeds roasted 1 tbsp
Oil 1 tbsp
Soya sauce 2 tbsp
White vinegar 2 tbsp
Honey 2 tbsp
Make finely fillet of beef.
Then heat oil in wok and put fillet.
When water dries, add soya sauce, vinegar and fry it.
Then put honey and stir it fast.
Then sprinkle black pepper.
Then put capsicum green onion and sesame seeds, simmer it for 5 minutes and serve hot.
Food #Cold #Flue Food for Cold and Flu | Best
Cheesy Maggi Rolls, is one of the snack that will
[ad_1] Introduction Born and raised in Nassau, Bahamas, Declan King
Penne pasta tossed in a creamy sauce made without onions
Palak Khichdi, Recipe Link : http://www.tarladalal.com/Palak-Khichdi-40922r ———————————————————————————————— Tarla … source
Zakir’s Kitchen The cooking show with the tips and tricks
Delicious poha from the streets of Indore with flavourful masalas.
Dawaat e Rahat | Curry Pakora | 10 October 2017
MerryChristmas #FruitCake #ChefRanveer Click here to subscribe: https://goo.gl/UE2pmL Website: https://www.ranveerbrar.com
Gordon Ramsay cooks recipes from celebrity chefs’ books and sees
Jamie shows you how to de-stone an avocado safely in
A delicious masoor dal recipe made in authentic Assamese style.
Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
The Burger Shack : This American-style burger joint offers
Slow Life Kitchen Website: N/A This cozy burger joint
The Beer Nest II : The Beer Nest II
Great Leap Brewing (Doujiao Hutong location) : Why: Known
The Brew Bar & Bistro Shenzhen : Known for
Australian Dairy Company (澳洲牛奶公司) : Known for its classic
[ad_1] Early Life and Education Klaus Überall was born on
[ad_1] Early Life Harry Genenz was born on March 12,
[ad_1] Early Life and Education Thomas Graue was born and
[ad_1] Early Life and Education Thomas Lohner was born on
[ad_1] Early Life and Education Niklas Götte was born on
[ad_1] Early Life and Education Thomas Wohlfeld was born on
Ingredients Chicken mince ½ kg Buns 4 Egg 1 Onion
Ingredients Egg 1 Mayonnaise 3 tbsp Potatoes 2 (boiled) Meat
Ingredients: Onion – 1 large Flour – 1 cup Salt
Ingredients: 8 slices Brown Bread 1/2 cup Cucumber, grated 1/2
Ingredients 2 eggs, beaten 2 cloves garlic, minced 4 ounces
Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool. Divide the yogurt between 4 bowls then top with the compote and granola.
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the egg, milk, cheese, oats and salt.
Pre-heat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter. Heat oil in a skillet over medium heat and cook and stir onion until translucent for about 5 mins. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more mins.
In a blender, blend the lemon juice, water, watermelon with juice, Sucral Drop, and ice cubes. Serve in a glass.
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt. Shake the chicken pieces with the seasoned flour.
Ingredients Potato 2 – 3 (boiled) Yogurt 125 gm White
Ingredients Maggi noodles 2 packet (boiled) Chicken 5 to 6
Ingredients Samosa stripes 1 dozen Cheese 100 gm Onions 10
Ingredients 1/2 kg fish fillets 2 potatoes boiled & mashed 1 small onion 1 capsicum 4 green
All Rights Reserved. Powered by The Cook Book
