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Deprogram Yourself: Cancer Cells Die In 42 Days: This Famous Austrian's Juice Cured Over 45k People From Cancer & Other Incurable Diseases! (Recipe) Rudolf Brojs from Austria has actually dedicated his entire life to discovering the very best natural remedy for cancer. He made this unique juice that provides exceptional outcomes for dealing with cancer. He has treated more than 45, 000 people who struggled with cancer and other incurable illness with this method. Brojs stated that cancer can endure only with the help of proteins. He designed an unique eating regimen which lasts for 42 days, and he suggests drinking simply tea and his special vegetable juice, with beetroot as its main ingredient. In order to prepare his special juice you need organic veggies. Beetroot (55%),. Carrots (20%),. Celery root (20%),. Potatoes (3%). Radishes (2%). You simply need to put all the components in a blender and blend them all well. Simply keep in mind not to exaggerate it with the consumption of the juice, beverage as much as your body needs.

First of all, beets are abundant in betaine, which is an amino acid with effective anticancer properties. Indian-Seasoned Vegetable Patties Recipe. Cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Stir-Fry Basics (1:27) More Follow our simple stir frying tips -- it's almost as easy as takeout! 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas.

More Videos Total Time 30mins Prep 20 mins Cook 10 mins These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. Skip to Next Recipe Ingredients Nutrition 4 medium patties US Check Out Our Top Lunch Recipe Vegetables You Think You Hate Directions Up Next Stir-Fry Basics Advertisement. These Garlic Bread Meatball Sliders Will Have You Saying OMG Over And Over Again. Sourdough Tortillas.

Many years ago, when I first started making my own sourdough, I decided that I must put sourdough starter in ALL the things. Usually, this was a good thing, because sourdough only makes things better in my mind. But, when I first made the leap to put it into tortillas, my mind was blown! I had been making flour tortillas from scratch for a while and one day I decided to add a bit of sourdough starter and wow, what a difference it made. So now I will show you how to make these super easy and wonderfully tasty sourdough tortillas! This recipe makes 6 decent sized tortillas. Here is what you need to gather up to start: 1 cup unbleached white flour1/2 cup whole wheat flour1/4 tsp salt1/4 tsp baking powder2 Tbsp fat (ghee, butter, lard, or coconut oil work best)1/4 cup sourdough starterapprox. 1/2 cup warm water Of course you can change your white flour to wheat flour ratio, but I tend to like this combo.

Alrighty then, lets get started. Pulse in the fat. You just made tortillas! How to Make Whey Ricotta Cheese | Whey Ricotta Cheese Recipe | Traditional Ricotta Cheese Recipe. Traditional ricotta cheese is made using whey left over from cheesemaking or drained from yogurt or milk kefir. While not as sweet or creamy as ricotta made using whole milk, traditional ricotta is a wonderful way to utilize whey that might normally be discarded. Ingredients: 2 gallons fresh whey (use within a few hours of straining) 1 gallon milk, optional½ cup distilled white vinegarCheese salt or non-iodized salt Instructions: If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield. Makes 6-8 ounces with only 2 gallons of whey (no added milk) but the yield can vary with each batch. Buy Cook Island Noni Juice Online | Noni Juice NZ. How to make okonomiyaki at home【RocketKitchen】 Okonomiyaki is one of the most popular foods cooked at home in Japan.

One of Japan’s Top 10 Comfort Foods, the dish is fun to make with family or friends and best of all, it’s easy! Okonomiyaki is also popular with foreigners who when visiting Japan can sample the dish at any of the myriad specialty restaurants dedicated to this vegetable-rich meal. So, what exactly is okonomiyaki? And how do you make it? Glad you asked! Read on to find out more about this simple dish: watch a how-to video showing you how to make it, check out photos that show you some unusual ingredients, and get inside tips from Kazuko who regularly makes the dish for her seven grandchildren. I recently saw this food defined as “pan-fried batter cake,” but don’t be fooled. Konomi means “your liking” , and is given the polite “o” that we often see placed in front of words like “obento” (boxed lunch) and “ofuro” (bath). What you’ll need Ingredients: Here are the dry ingredients you’ll need. Preparing the Ingredients: 60% Rye with Flaxseeds. JMonkey A hearty, German-style rye that’s loaded with flaxseedThis recipe was adapted from “Bread” by Jeffrey Hammelman.

FormulaWhole rye flour: 60%White flour: 40%Flaxseeds: 10%Water: 80%Salt: 1.8% 40% of the flour (rye) is in the starter at 100% hydration IngredientsWhite flour: 200 grams or about 1.5 cupsWhole rye flour: 100 grams or 1 scant cupRye starter (at 100% hydration): 400 grams or 1.25 cupsWater: 200 grams or ¾ cup + 2 TbsSalt: 9 grams or 1.25 tspFlaxseeds: 50 grams Soaker the night beforeMix the flaxseeds and 150 grams (about 1 cup) of the water together. Cover and let sit overnight. MixingAdd the remaining water to the flax seed soaker, and then mix with the starter. Dough development and the first riseYou’ll want to do either the stretch and fold or traditional kneading, though traditional will probably serve you better. The first rise will take about 3 hours at room temperature. ShapingRounds and batards are the traditional shapes. BakingScore the bread as you like.

Pita Bread. Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about two hours too, so it is also a great one for people on a tight schedule. Flat breads can be made in dozens of different ways. They can be made from grains other than wheat, such as corn in corn tortillas. They can be made with no leavening, such as matzo or flour tortillas, with chemical leavening (baking soda or baking powder) such as pancakes or crepes, or with yeast, such as naan or pita bread. Anyone who grew up in a household where flat breads are an essential part of every meal knows will attest that they are a hundred times better when baked fresh than when bought from the store wrapped in plastic and already two or three days old.

I wasn't brought up in such a house, actually, but a year or two ago I started going to a local Lebanese restaurant solely for the fresh pita bread that they baked. While the dough is resting, preheat the oven to 400 degrees. Yum! Hokkaido Milk Bread with Tangzhong. Every now and then you learn a new technique in the kitchen that really knocks your socks off. Tangzhong is one of them. Tangzhong Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change (gelatinizes?). Adding this roux to your final dough makes a huge difference in the softness and fluffiness of your final dough. It is really easy to do a tangzhong.

Once it is evenly thickened, remove from heat and allow to cool down some before making your final dough. Reportedly you can cover it and keep it in the fridge for a few days before using it, but I baked with it immediately. Hokkaido Milk Bread We have some great Asian bakeries in Vancouver and they all make some version of a Milk Bread. My recipe is a hybrid of a bunch of different recipes I found online and credit below. 1/3 C all purpose flour 1 C liquids (I used 2/3 C water and 1/3 C milk) Final Dough 1/2 C sugar 2 eggs.

Drying Food. University of Illinois at Urbana-Champaign College of Agriculture Cooperative Extension Service Circular 1227 Contents Food Drying Basics Equipment and Methods for Drying Drying Fruits Drying Vegetables Drying Herbs How to Add Herbs in Food Drying Meats Storing and Using Dried Foods Selected References Drying is the oldest method of preserving food. Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. Recommended methods for canning and freezing have been determined by research and widespread experience. With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again.

Although solar drying is a popular and very inexpensive method, Illinois does not have a suitable climate for it. Drying food in the oven of a kitchen range, on the other hand, can be very expensive. Speed Temperature Uniform Drying Air. Green Tomato Finalist #4: Sanja's Green Tomatoes and Aceto Balsamico Jam. [Sanja in Croatia is the fourth of our six Green Tomato Contest finalists. We excerpted her original recipe and some of her writeup below - see the whole thing on Sanja's weblog, Fresh Adriatic Fish. Voting on all six finalists will open around lunchtime.] Your contest got me so interested that I played with green tomatoes for the first time and invented my own original recipe for "Green Tomatoes and Aceto Balsmico Jam. " Excerpt below.

Make sure to visit her blog and read about the farmer who sold her the green tomatoes. I decided to do some kind of jam, but I discovered that I do not have any lemon, and all of the green tomatoes jam recipes I found used lemon. Since it was Sunday, late at night, I decided to use Aceto Balsamico instead of lemon. I have to admit I'm really very proud of this one because it was complete improvisation with something I've never not just cooked but not even tasted before. The next day, separate tomatoes from liquid. Take the tomatoes mixture off the heath. Drying Food. Waterkefir.co.nz. Killer Potato Latkes Recipe - Andrew Zimmern.

Killer Potato Latkes Recipe - Andrew Zimmern. Chicken Fricassee (Fricassee De Poulet a L'Ancienne) Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Chicken Fricassee (Fricassee De Poulet a L'Ancienne) Also see our step-by-step photo tutorial for making Chicken Fricassee.

Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Photography: Tara Donne Source: Martha Stewart Living, October 2012 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients Directions Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Cook's Note Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips. From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews (7) Add a Review Fremantle 26 Aug, 2014 I used dark meat only. Related Topics. Mint Sauce Recipe. Mint Sauce Recipe. Japanese Milk Bread Recipe - NYT Cooking. Savory Zucchini, Cheese, & Black Pepper Quick Bread.

So I’m pretty sure I’ve said this before, but it has to be said again. I FAIL at spelling the word zucchini. Thanks to auto-correct and the fact that my brains finally decided to kick in, I have it right at the moment, but seriously? Not once did I spell it right when I first wrote down this recipe. The two c’s, one ‘n’ thing trips me up every time.

You know what else trips me up? This is one of those recipes that have been stuck in waiting-mode for way too long, and now that zucchini season has come full circle back to us (hello, zucchini bread!) Honestly, this bread is so packed with flavor that it’s could really function as a snack or a side dish on it’s own, although it’d probably be amazing with a simple soup as well (but let’s get real, it’s summer and it’s HOT). Savory Zucchini, Cheese, & Black Pepper Quick Bread A savory spin on zucchini bread loaded with pockets of sharp cheese, a few dollops of pesto, and a hefty sprinkle of freshly ground black pepper for a flavor-packed loaf. How to make sourdough starter. Who wants to make sourdough starter?! Who has no idea what sourdough starter is?!

Do you remember years ago when there was a bit of a fad with people passing around a gross glop of dirty looking glue? You were supposed to take a bit out, separate the rest and pass it along to a bunch of unsuspecting friends. It was like a chain letter but with something people could sneeze into. THAT was sourdough starter. And even though it seemed gross (and in fact I thought it was totally gross to pass around a food product that could have been contaminated with God knows WHAT kind of cooties) it’s actually something that’s been going on for centuries. Sourdough starters have been known to be passed on from generation to generation.

Sourdough starter is basically a mixture of flour and water that’s been left to ferment and turn into liquid yeast. Sourdough yeast tastes different than regular yeast because it’s fermented and has a slight sour taste to it which gives sourdough its distinct flavour. O.K. Homemade Gnocchi recipe. Easy and delicious! When I’m making dinner I generally count on one potato per person. Who can’t eat a whole potato? I can eat several potatoes. Fried, mashed, boiled, raw … doesn’t make a difference. So for Thanksgiving dinner I peeled up 13 potatoes for my 13 guests then threw in a few more for good luck (and myself). That would make just enough mashed potatoes in my estimation for 13 people to have with their turkey, stuffing, turnip, green beans, rolls, pumpkin soup and tomato salad. And pie. And ice cream. I may have overestimated everyone else’s ability to eat mashed potatoes until it bursts out of their belly button because I ended up with leftover mashed potatoes. I had 6 cups of leftover mashed potatoes.

When my sister was helping me clean up she asked if I wanted to keep them. At the time I said I’d make potato pancakes with some and give the rest to the chickens. Then a couple of days later when it came time to deal with the mountain of mashed potatoes, I had a potato epiphany. 1 cup flour. Mung Bean Sprouts. How to grow your own. I started growing my own alfalfa sprouts several years ago. Around the same time I experimented with growing Mung Bean sprouts. Mung bean sprouts are the ones you recognize as plain old bean sprouts in the grocery store.

The alfalfa sprouts worked right out of the gate. The Mung Bean sprouts … did not. Commercially grown bean sprouts are nice and long and relatively straight. This is not necessarily true of home grown bean sprouts. Unless you know the trick. I know the trick. Do you want to know the trick? Then read on. To grow bean sprouts you need a few things. One of the container bases needs holes drilled or nailed into it to provide drainage. The other thing you’ll need are actual Mung Beans. Dump some beans into your perforated dish. Place your perforated dish into a regular dish. Fill with water and leave for 8-12 hours to soak. Drain your beans. Rinse them very well under cool water and drain thoroughly after. Put back in original base. Trick #1: And weigh it down! Trick #2: Classic Bread and Butter Pickles.The best! Traditional Scottish Shortbread Recipe, Featuring Homemade Butter. Good Cocktails - Homemade Coffee Liqueur Recipe. Make Your Own Bread in Less Than an Hour – Easy!

Savannah’s Egg Casserole recipe. Chicken Fricassee (Fricassee De Poulet a L'Ancienne) Recipe. ChelseaWinter.co.nz You searched for pork belly. How to Make Ghee. How to Make Ghee. Paleo. Whole30. How to Make Ghee. Paleo. Whole30. How to Make Kitchari – Healing Stew. Kitchari Recipe. Smoked Fish Pie at Fresh.co.nz. Mandarin Cake | NNFC. Black Doris Plum Self Saucing Pud | Food in a Minute. How to Make Farm Cheese. How to Make Cheese from Raw Milk: 10 Steps. How to Make Cottage Cheese. Creamy, Probiotic-Rich Ranch Dressing ~ A Recipe. Craving Fresh: How to make milk kefir. :: View topic - How to make quark, yogurt and kefir with raw milk. Craving Fresh: Recipes. Food Renegade | Challenging Politically Correct Nutrition. Reformed Living: Quark By Any Other Name.....Is Still A Curd. Reformed Living: Quark By Any Other Name.....Is Still A Curd.

Making Crème Fraîche at Home. Buttermaking - Positron.org. No-Peel Grape and Apple Jam - Geisha School Dropout. Jarring Pears (Preserved Pears) Preserved feijoas in a jar. Feijoa crumble. Ayurvedic & Wellness - TEALUX NZ. No-Peel Grape and Apple Jam - Geisha School Dropout. Mad Grape Cake – Baking & Desserts – The Search For NZ's Favourite Recipe. 34 Insanely Simple Two-Ingredient Recipes. Gluten Free Bread: Japanese Milk Bread is the Softest Bread Ever. Gluten-Free Coconut Flour Berry Crepes. Zucchini and Tomato Gratin | Essential Pepin.