View allAll Photos Tagged recipes
Personally, I've never made a mess in the kitchen but I can only imagine how much fun it would be. On the other hand it's a pain to clean up afterwards.
Check out my website:
Follow me on Instagram:
Like me on Facebook:
P/ s : This image is dedicated to my friend, STARDEX... thnx for uploading a wonderful photo (as my request ) so sweet to see ur baby photo..haha!! u r so talented, watching how you turn such ordinary things and makes it so wonderful makes me enjoy your work each day, good work Dex..keep it up !!
Experimenting in NIK using recipes to speed up my workflow. Processing is taking me too long!
A pinch of lensbaby blur,
A dash of lightroom magic,
Mix it up in pIcasa,
and a tune for Sunday fun. . . :)
Whats the magic recipe for a bowl of happiness?
An umbrella to share, no shirts to wear, yet such glorious smiles.
A country that boasts of extraordinary people in the form of ordinary crowd. It astounds me how happy the people are despite limited supplies.
...find vintage green bottle brush trees
...put in bleach for a few minutes
...run under cold water after all sign of green is gone
...when totally dry, add glitter, snow and pearls
...turn martini glass upside down
...glue glass plate on bottom of martini glass
...arrange lovely white fancy trees into tiny magical forest
...cover with glass cloche
...turn on all twinkle lights in the room
...stand back to admire
...run to grab camera
...snap way too many photos
...play, play, play...
ODC2 Kitchenalia - OK - So Today I took 2 Fresh Mackerel - Cleaned - then I put Olive Oil and Little Butter in a pan, finely chopped Onion, A couple of cloves of Garlic - sweat them down - add a couple of button mushrooms finely chopped - a few slivers of chilli, salt and pepper - fry off for a minute - add chopped fresh parsley - cool and stuff the middle of the mackerel with the paste and rub into a couple of slits in the skin - sprinkle the whole lot with a couple of sloshes of olive oil - place on a baking tray in a hot oven for about eight minutes and enjoy with a nice green salad!
This photo includes the ingredients and my favorite kitchen pot, an old Royal Winton Grimwades Jar - at least forty years old - stood in my Moms Kitchen, and has held salt in mine for the last 33 years.
Explore - Oct 4 2011 #278
EXPLORE ...... jan 3 '08 ...
The last of the Christmas Almond Butter Crunch ... thought I would share the last bite with you ... delicious to View On Black
Almond Butter Crunch
2 cups butter
2 2/3 cups sugar
2 tablespoons corn syrup
6 tablespoons water
2 cups coarsely chopped almonds, toasted
2 cups finely chopped almonds, toasted
4 (8 oz) milk chocolate bars, melted
In large saucepan melt butter; add sugar, corn syrup and water. Cook, stirring occasionally, to hard-crack stage *(300 degrees). Quickly stir in coarsely chopped nuts; spread in ungreased jellyroll pan; cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper, invert. Spread reverse side with chocolate; Sprinkle remaining nuts on top. Chill until chocolate if firm; crack in pieces.
(the recipe says to "break in pieces" ... but I cut mine instead ... here is my method .. to fit the pieces into my tins, I make a template of the inside of my tin (usually give out several each Christmas all the same size) ... after I have coated both side of the brick of almond candy with the chocolate and the finely chopped almonds, I lay the template on top of my sheet of candy and score the WARM chocolate coating on the top side of the brick of candy ... then I figure out how many pieces of candy that I can divide that section into ... then I duplicate that pattern across the whole top of the brick of candy ... I score the WARM chocolate into individual serving pieces that will fit inside of each tin with room to pick the pieces up ... when the warm chocolate has cured, then I take a large Chef's knife and cut the pieces in between the scored lines of the chocolate ... it seems to work best this way without the chocolate chipping off of the almond crunch pieces and fits my tins perfectly ...
(To roast almonds: Bake whole-unblanched almonds for 15 minutes in a 300-degree oven)
Hand written recipe texture by muffet
Coneflower grown by mbgrigby
Monday morning reflection on achievement. Another week begins, with the potential to move closer towards that which we desire... If interested to read a little background of the person in this paiting, and as to why, please read more at akirabeard.com/blog. The words in the piece are as follows... "Approaching an aspect of life with determination, with devotion. And in this pursuit a recipe of sorts can be drawn between struggle and victory. And in the struggle bleeds doubt, frustration, and ultimately depression. And it boils to a peak where there seems no alternative but to let go. Like holding onto a diamond that at it's center exists a burning coal, the pain of holding onto it's deceiving illusionary nature is more painful than letting go. And in doing so one experiences a liberation. A notion of fearlessness ensues and the struggle is transformed into a game of creative meditative fun and play. The lost diamond is re-discovered, but this time there is no hot coal at it's core. Rather it is empty. For the difference now is that one sees the empty nature of devotion outside one's self and has turned the pursuit inwardly. No longer is the focus the result. Rather the process is experienced. And by default, the richness experienced in the nowness of the process becomes evident given life in the result. And sometimes this miracle extends itself from merely a personal experience to one celebrated, nurtured by the universe. The world acknowledges this personal achievement and rewards it's creator. This is what is called having your cake and eating it too. This is victory."
Thank you Bitty Block Committee for all of the lovely bitties!!!
I have a recipe box that I love and use all the time but sometimes I just want to print a recipe off the internet without having to put it on an index card. Enter Recipe Binder. I'm so glad that I finally finished it after having it in hibernation for about a year and a half!
Just designed this for fun. The funny thing is, I DO have recipes now. Who would of thought I would become...domesticated?!
Delicious, fluffy waffles:
La Salade Dauphinoise -
Pour 4 personnes: porter a ebullition 2 verres de jus de pommes, trois verres d'eau et une pincee de sel. Versez 150 g de riz et laisser cuire a feu douxjusqu a l'absorbtion du liquide. Laisser refroider. Preparer une vinaigrette. Decouper une branche de clei et une pomme verte en petits morceaux. Les arroser de jus de citron et les incorporer au riz avec des cerneaux de noix. -
recipe on back has been translated by the sender...
For 4 people: Bring to a boil 2 cups of apple juice, 3 cups of water and a bit of salt. Cook rice in it. Let it cool. Dressing (French: mustard, vinegar and oil) add celery, apple, nuts and pour some citrus juice on it.
postmarked in 2007 with France 0,85 'building' stamp
Baked some of these using my Mum's Coffee and Walnut Cake recipe :)
6oz Self Raising Flour
1 Tbsp Instant Coffee mixed with 1 Tbsp of Water or 1 1/2 Tbsp of strong coffee
1/4 Cup of Walnuts, chopped fine
Cream butter and sugar together. Add eggs and flour and mix well. Add in coffee flavour, mix well.
Fold in walnuts.
Pour mixture into greased cupcake tins (or use the paper liners) or a greased cake tin.
Cook at 350 for 20-25 minutes (cupcakes) or a little longer for large cake- or until a toothpick comes out clean.
Frost with coffee flavoured buttercream:
1 stick (4oz) butter
2 Cups Icing Sugar (Confectioner's Sugar)
1 Tbsp of Instant Coffee mixed with 1 Tbsp of water or 1.5 Tbsp of strong coffee.
Put ingredients into mixer bowl and mix until a spreadable consistency is reached.
They taste delicious ;)
Two recipes; engobe/slib; ball clay 50 grams, kaolin 20, kalium feldspar 20, quartz 10 and copper carbonate 5 grams. Glaze (very thick); nepheline syenite 90 grams, vulcanic ashes 10, lithium carbonate 10, bentonite 2, tin oxyde 2, chalk 10, kaolin 10 and quartz 10 grams. Inside white glaze; nepheline syenite 65, quartz 30, kaolin 20, dolomite 10, petalite 10, bentonite 4, titanium dioxyde 20, alkali friotte 60, lithoum carbonate 20 and yellow synthetic pigment 8 grams. Fire it at 1180º celsius.
There is something so nostalgic and romantic about these vintage recipe cards.
Recipe for the italian magazine Stirato.
You can download the pdf issue at :
This recipe is available at the Free Coconut Recipes website. Uses Virgin Coconut Oil. Photo submitted by Sarah, Abilene, TX
This recipe I dedice to Sicilian-Granddaughter, I bothered tagging her !
I think it's a sicilian recipe !
art ? 2009
step 1 ; find some black and white clip art,
step 2 ; chop and dice till you think you have good mix,
step 3 : add any P S ingredients that come to mind,
step 4 : arrange on plate,
step 5 : serve up on flickr and see if it gets to rise.
best seen in large size.
One orange zinnia, one small glass of water and one day of sunshine.
Finally! Got my camera card out of my DVD slot so I could publish the recipe. Embarrassed.... :-)
My new preferred way of eating a brownie. I used my favorite recipe and simply added smashed blackberries to the top and when I was eating them I thought how much they tasted like a truffle. It's a great (and versatile) recipe and sometimes I add walnuts, etc. Here's a link to the Food.com recipe (Scout's Brownies) www.food.com/recipe/goldy-bears-scouts-brownies-114628
2 1/4 cups all-purpose flour * farinha normal
2 teaspoons ground ginger * ginger em po
1 teaspoon baking soda * fermento
3/4 teaspoon ground cinnamon * canela
1/2 teaspoon ground cloves * cravo da india
1/4 teaspoon salt * sal
3/4 cup margarine, softened * margarina
1 cup white sugar * acucar branco
1 egg * ovo
1 tablespoon water * agua
1/4 cup molasses * melaço
2 tablespoons white sugar * acucar branco
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."
Original recipe yield: 2 dozen.
Prep Time:15 Minutes
Cook Time:10 Minutes
Ready In:50 Minutes
New Zealand and Australia share a tradition of Anzac Biscuits. Both countries claim to have invented them, but Anzac Biscuits are similar to many other older biscuit recipes that are designed to produce crisp, hard and nutritious biscuits that keep well.
One of the food items that women in both countries sent to soldiers during the First World War was a hard, long-keeping biscuit that could survive the journey by sea, and still remain edible. These were known as Soldiers' Biscuits, but after the Gallipoli landings in 1915, they became known as Anzac Biscuits. Soldiers themselves may have made a similar form of biscuit from ingredients they had on hand: water, sugar, rolled oats and flour.
The traditional Anzac Biscuit is hard and flat - ideal for dunking in tea and then eating. During the First World War, some soldiers used broken biscuits to make a form of porridge to add some variety to their diet.
Over the years, softer and chewier versions of the biscuit have appeared. There are many recipes for Anzac Biscuits. Common to most is the inclusion of rolled oats, coconut, butter and golden syrup. Eggs almost never feature. This may be because eggs were in short supply during the First World War. Many varieties of biscuit do not have eggs, however, and like Anzac Biscuits rely instead on chemical rising agents such as bicarbonate of soda (baking soda).
GIANT Anzac Biscuits (Cookies)
Recipe from Taste Au
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Sift flour into a large bowl. Stir in oats, coconut and sugar.
Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (mixture might become frothy). Add immediately to flour mixture and stir until well combined.
Roll mixture, 1/4 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round, allowing room for biscuits to spread. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on trays.
These are crisp Anzac biscuits. If you prefer them chewy, flatten biscuits to 10cm (diameter) rounds and reduce cooking time by 1 to 2 minutes.
**I halved most of the mixture and made smaller cookies, which I baked for about 12mins.
***My husband rated these as the best EVER.