50 Best Tablespoons In A Cup Ad Images in 2020 - BigSpy

Jackson Hole Buffalo Meat | Jackson Hole Buffalo Meat Company
SM Markets
Anything is good with chocolate, but everything becomes better with Carnation Condensada! Bake some chocolate revel bars!​ ​ Follow this recipe to make 24 pieces of Chocolate Revel Bars.​ ​ Ingredients:​ 3 cups quick cooking oats​ 2 ½ cups all-purpose flour​ 1 teaspoon baking soda​ 1 teaspoon salt​ 1 cup butter, softened​ 2 cups packed brown sugar​ 2 large eggs​ 4 teaspoons vanilla extract​ 1 can Carnation Condensed Creamer 300ml​ 1 ½ cups semisweet chocolate chips​ 2 tablespoons butter​ ½ teaspoon salt​ ½ cup chopped walnuts​ Procedure:​ Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.​ In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.​ In a medium saucepan, heat Carnation Condensed Creamer, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.​ Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.​ Bake for 30 to 35 minutes in preheated oven.​ Let cool on a wire rack, then cut into bars.
Walmart.com | Save Money. Live Better.
Summer has given way to fall, and with the shorter days and cooler nights, the foods we eat become warmer and more comforting, just like our Crab Bisque Soup made with Thai Kitchen Lite Coconut Milk. And instead of heavy cream, we’re using lite coconut milk which makes for a delicate bisque. But adding Thai Kitchen coconut milk doesn’t mean we’re sacrificing on flavor, because this is one crave-worthy soup! Bonus? You can use Thai Kitchen Coconut Milk in all of your favorites like smoothies, coffee, curries, soups, and desserts. Don’t forget to grab Thai Coconut Milk from Walmart’s Online Pickup & Delivery Grab the recipe down below! Instant Pot® Crab Bisque * 3 tablespoons extra virgin olive oil, divided * 1 cup carrots, chopped * 1 cup onion, diced * 1 1/2 cups Thai Kitchen Lite Coconut Milk * 5 cups vegetable stock * 4 tablespoons unsalted butter * 6 tablespoons flour * 1/2 tablespoon Old Bay® seasoning * 1 tablespoon Worcestershire sauce * 1 1/2 tablespoons fresh lemon juice * 1/2 cup dry white wine * 1 1/2 cup lump crab meat, fresh or canned * Kosher salt to taste * Freshly cracked black peppercorns Directions: 1. Unlock and remove the lid of the Instant Pot® and select the Sauté setting, add two tablespoons of extra virgin oil. When the oil is hot, add the onions and carrots and sauté until the onions are opaque, 5-7 minutes. 2. Using a slotted spoon, remove the onions and carrots and place them into a bowl for later. 3. Keep the Instant Pot® on Sauté and add 4 tablespoons of unsalted butter. 4. When the butter is melted, use a wire whisk and add the all-purpose flour. Continue to whisk until a dark blond roux appears in about 5 minutes. 5. Continue to stir, and cup by cup add the vegetable stock and cook, still using the sauté setting for about 5 minutes. 6. Next, add the Old Bay® seasoning, Worcestershire sauce, and fresh lemon juice, and dry white wine. Whisk until all of the ingredients are blended. Now, add 1 cup of the lump crab meat, Thai Kitchen Lite Coconut Milk
Makro mCard
Click to see which dishes you can enjoy with coke this summer #TasteTheSimpleJoys
Flora Plant Arabia
هلا بعشاق الزبدة. هل تعلمون أن الزبدة النباتية تمنحكم نفس الوصفات الناجحة والأطباق اللذيذة تماماً كالزبدة التقليدية؟ ألف صحتين لكل عشاق الزبدة! جرّبوها اليوم مع وصفة البايلاّ الفيغان. #فلورا_بلانت #الطعم_نفسه_وألذّ المكوّنات 4 أكواب مرقة الخضار ½ ملعقة صغيرة خيوط الزعفران 2 ملعقة كبيرة فلورا بلانت حبة بصل صغيرة، مقطعة حبة فلفل أحمر حلو، مقطعة 170غ سجق الصويا منزوع من الغشاء 2 حبة طماطم، مقطعتان 4 فصوص ثوم، مفرومة ½ ملعقة صغيرة بابريكا مدخّنة 1 ½ كوب أرز بايلاّ 3 أكواب قطع زهرة صغيرة 3 أكواب فطر (أي نوع) ½ كوب بازلاّء مجمّدة، مذوّبة طريقة التحضير تسخّن المرقة والزعفران في قدر. في قدر آخر، تذوّب فلورا بلامن ويشوّح البصل والفلفل لمدة 3 دقائق. يضاف شوريزو الصويا ويطهى لمدة 5 دقائق. تضاف الزهرة والفطر وتشوّح لمدة 3 دقائق. يضاف الأرز والبابريكا المدخّن ويحرّك المزيج. تضاف المرقة ويغلى المزيج. يطهى المزيج على نار خفيفة لمدة 25 دقيقة بدون تحريك. يغطى القدر ويطهى لمدة 10 دقائق. تنثر البازلاء فوق البايلاّ. يغطى القدر ويترك لمدة 10 دقائق. Hey butter lover. Did you know that when you swap out plant-based butter in your recipes, they taste just as drooly-worthy? Enjoy, butter lover! Try it today with this Vegan Paella recipe. #FloraPlant #ButteryGotBettery INGREDIENTS 4 cups vegetable broth 1/2 teaspoon saffron threads 2 tablespoons Flora Plant 1 small onion, chopped 1 small red bell pepper, chopped 6 ounces soy chorizo, removed from casing 2 plum tomatoes, chopped 4 cloves garlic, chopped 1/2 teaspoon smoked paprika 1 1/2 cups paella rice 3 cups small cauliflower florets 3 cups sliced mushrooms (any type) 1/2 cup frozen peas, thawed INSTRUCTIONS Heat broth and saffron in pan. In separate pan, melt Flora Plant and cook onion and pepper 3 minutes. Add soy chorizo and cook 5 minutes. Add tomato and garlic and cook 5 minutes. Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir. Add broth and bring to a boil. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and l
Pepper.ph
Taking a break from a long day of working from home with this easy Iced Vietnamese Coffee inspired by @pepper.ph's article (https://www.pepper.ph/nescafe-gold/)! ☕ Making it with NESCAFÉ GOLD gives it that rich taste and aroma as if you got it straight from the cafe. Don't hesitate, take a break, and reward yourself with a glass of Iced Vietnamese Coffee (recipe can be found below)! ----- Ingredients: 1 tablespoon of Nescafé Gold 1 cup hot water 2 tablespoons condensed milk ----- Recipe: 1. Dissolve NESCAFÉ GOLD in hot water. Leave hot or chill if desired. 2. Add condensed milk at the bottom of the glass then pour over coffee. 3. Add ice to finish. ----- #EATSplorations #NescafeGoldCafeAtHome #ChooseNescafeGold
Dutch Lady
With this homemade ice cream recipe made with Dutch Lady, treat guests and family with love and sweetness! You’ll need: - 2 tablespoons of granulated sugar - Puree made of two mangoes - A bag of ice - 1/3 cup of salt - 5 large egg yolks - 1 cup of Dutch Lady milk. Preparation: 1. Whisk together sugar, puree and salt in a saucepan. Cook over medium heat, stirring often until mixture is hot. Then add 1 cup of hot Dutch Lady milk and yolks 2. Pour through a wire-mesh strainer into a plastic bag. Let it cool completely and seal it. 3. Put this bag into a bigger plastic bag with ice and salt, and seal it again. 4. Shake vigorously until ice cream has hardened… and enjoy!
Lean Bella's Kitchen – Cooking Delicious and Healthy Meals!
Mocha Frappuccino Ingredients: 1/2 cup brewed coffee 1/2 cup almond milk 1/4 cup pure maple syrup 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder 1 banana, optional Ice cubes, add more for thicker consistency . FOR THE TOPPINGS . Toasted almond Coconut flakes Chocolate shavings Melted chocolate . FOR MELTED CHOCOLATE 3 tablespoons chocolate morsels 1 tablespoon coconut oil . Melt in the microwave for a minute. Check every 10 seconds and constantly stir until smooth and all the chocolate morsels melted. . Instructions: . 1.Blend all the Mocha Frappuccino ingredients in the blender. Blend in high speed until smooth. Add more ice to make the mixture thicker, then pulse to get desired consistency. . 2. Use a spoon and spoon the melted chocolate to swirl inside the glass. Make it look like mud slide. Pour the mocha mixture into the glass. . 3. Option: whipped cream topping. Sprinkle toasted almonds, cinnamon, coconut flakes, and chocolate shavings. . HOW TO MAKE CHOCOLATE SHAVINGS: . Use a vegetable peeler to shave the chocolate bar. Make sure to pull the the peeler towards you when you start shaving the chocolate. You’ll have those nice curls to top any of your desserts! . Here’s your FREE 5-Day Dinner Plan e-Cookbook https://leanbellaskitchen.com/eating-real-foods/ . Check out our new Fall Cooking Classes https://leanbellaskitchen.com/all-cooking-classes/ . Lots of love from my home kitchen to yours! ‍ .
Frisian Flag
With this homemade ice cream recipe made with Dutch Lady, treat guests and family with love and sweetness! You’ll need: -2 tablespoons of granulated sugar – Puree made of two mangoes - A bag of ice - 1/3 cup of salt - 5 large egg yolks -1 cup of Dutch Lady milk. Preparation: 1.Whisk together sugar, puree and salt in a saucepan. Cook over medium heat, stirring often until mixture is hot. Then add 1 cup of hot Dutch Lady milk and yolks 2.Pour through a wire-mesh strainer into a plastic bag. Let it cool completely and seal it. 3.Put this bag into a bigger plastic bag with ice and salt, and seal it again. 4. Shake vigorously until ice cream has hardened… and enjoy!
McCormick Friends and Flavor Club
Recreate this delicious plate of creamy Pad Thai Primavera with a can of Thai Kitchen Coconut Milk. #BringsPassionToFlavor #IMadteItWithMcCormick​ ​ Check out the recipe and try it yourself:​ ​ INGREDIENTS​ 4 ounces stir fry noodles​ 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk​ 1/4 cup creamy peanut butter​ 2 teaspoons fish sauce​ 1 cup small broccoli florets​ 1/2 cup matchstick carrots​ 1/2 cup thinly sliced red bell pepper​ 2 tablespoons crushed peanuts​ 2 tablespoons chopped fresh cilantro​ 1 lime, cut in wedges​ ​ INSTRUCTIONS​ Step 1: Cook noodles as directed on package.​ Step 2: Mix coconut milk, peanut butter and fish sauce in large skillet with whisk until well blended. Bring to simmer on medium heat. Add vegetables; cook and stir 3 to 5 minutes or until vegetables are tender-crisp. Add cooked noodles; cook and stir until heated through.​ Step 3: Sprinkle with peanuts and cilantro. Serve with lime wedges.
Continuous Glucose Monitoring System | FreeStyle Libre System
By using the FreeStyle Libre 14 day system and watching your diet, you will have the tools to spend more time in your glucose range¹. Chef Devin Alexander (@devinalexander) shares her healthy Chocolate Almond Zoats (zucchini oats) recipe, so YOU CAN enjoy a nice breakfast and stay in range. Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS 1/2 cup finely shredded zucchini 1/2 cup old fashioned oats 1 cup unsweetened vanilla almond milk 1/2 tablespoon unsweetened cocoa powder 1/2 tablespoon zero calorie natural Sweetener 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract 1/16 teaspoon sea salt 1/2 tablespoon stevia sweetened dark chocolate chips or dark chocolate pieces 1 1/2 tablespoons dry roasted almonds, roughly chopped · DIRECTIONS Place the zucchini in a lint free towel, and wring as much liquid from it as possible. Transfer the zucchini to a small soup pot. Add the oats and the milk. Cook them over medium heat, stirring the mixture frequently with a rubber spatula or wooden spoon, until the moisture has evaporated, 4–7 minutes on a gas burner (longer on an electric). Remove the pan from the heat and stir in the cocoa powder, sweetener, vanilla extract, almond extract, and salt until well combined. Add the chocolate chips and stir them until just evenly distributed—don’t completely melt them. Transfer the zoats to a serving bowl and top them with the almonds. Enjoy immediately! · Makes 1 serving. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · ¹Bolinder, Jan, et al. Novel glucose-sensing technology and hypoglycaemia in type 1 diabetes: a multicentre, non-masked, randomised controlled trial. The Lancet 388.10057 (2016): 2254-2263 · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeStyle, Libre, and related brand marks are owned by Abbott. Other trademarks are property of their respective owners.
Continuous Glucose Monitoring System | FreeStyle Libre System
With the right recipes and real-time glucose level readings from a painless¹ scan instead of fingersticks* with the FreeStyle Libre 14 day system, it’s possible to better manage diabetes. Chef Devin Alexander (@devinalexander) shares her recipe for Chocolate Almond Zoats (aka zucchini oats); a diabetes friendly breakfast option that tastes like you’re having dessert for breakfast! Full recipe below. #YouCanDoIt #TeamFreeStyleLibre Recipe: INGREDIENTS 1/2 cup finely shredded zucchini 1/2 cup old fashioned oats 1 cup unsweetened vanilla almond milk 1/2 tablespoon unsweetened cocoa powder 1/2 tablespoon zero calorie natural Sweetener 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract 1/16 teaspoon sea salt 1/2 tablespoon stevia sweetened dark chocolate chips or dark chocolate pieces 1 1/2 tablespoons dry roasted almonds, roughly chopped DIRECTIONS Place the zucchini in a lint free towel, and wring as much liquid from it as possible. Transfer the zucchini to a small soup pot. Add the oats and the milk. Cook them over medium heat, stirring the mixture frequently with a rubber spatula or wooden spoon, until the moisture has evaporated, 4–7 minutes on a gas burner (longer on an electric). Remove the pan from the heat and stir in the cocoa powder, sweetener, vanilla extract, almond extract, and salt until well combined. Add the chocolate chips and stir them until just evenly distributed—don’t completely melt them. Transfer the zoats to a serving bowl and top them with the almonds. Enjoy immediately! Makes 1 serving. Please refer to www.freestylelibre.us for the indications and important safety information. *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose 1Haak, Thomas, et al. Flash glucose-sensing technology as a replacement for blood glucose monitoring for the management of insulin-treated type 2 diabetes: a multicentre, open-label randomised controlled trial. Diabetes Therapy 8.1 (2017): 55-73
Continuous Glucose Monitoring System | FreeStyle Libre System
YOU CAN cook with confidence using the FreeStyle Libre 14 day system! The fingerstick-free* CGM accurately¹ tracks your glucose level, so you can choose the right ingredients for your body. Devin Alexander (@devinalexander) shows us how to cook up her favorite snack - Parmesan Garlic Squash Fries - a healthy spin on a snacking classic. Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS Olive oil spray (propellant free) 1 butternut squash (at least 2 ½ pounds; not all will be used for this recipe) or 1 pound crinkle cut butternut squash sticks 2 teaspoons extra virgin olive oil 1/4 cup shredded Parmesan cheese (preferably natural) 1/4 cup finely chopped flat leaf parsley 2 tablespoons freshly minced garlic 1/2 teaspoon ground paprika 1/8 teaspoon sea salt Crinkle cutter · DIRECTIONS Preheat the oven to 325°F. Line a large baking sheet with nonstick foil. Lightly mist it with spray. Cut both ends from the squash, then peel it, making sure to remove both the very outer layer of peel and the inner bit that is much lighter than most of the squash. Cut the squash in half lengthwise. Using a large spoon, scrape out the seeds. Cut the top portions just above the seeds off both halves (reserve the area with the seeds for another recipe). Using a crinkle cutter, cut 1/2 inch thick by approximately 4 inch long fry like pieces from the top portions until you have 1 pound of “fries” (reserve any excess with the bottoms). Transfer the fries to a medium mixing bowl. Drizzle them with olive oil then sprinkle the cheese, parsley, garlic, paprika, and salt over top. Gently toss them until the fries are evenly coated. Place the fries on the prepared baking sheet so they don’t touch. Bake them until the fries are caramelized and tender throughout, about 20–25 minutes per side. Enjoy! · Makes 4 servings. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · ¹FreeStyleLibre 14 day User’s Manual · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeSty
Unilab - Trusted Quality Healthcare
Kids love Spaghetti! Whenever I serve Spaghetti at home, it’s always a sure hit - simot na simot! Your kids will surely love this and they won’t be able to tell that you made it healthier for them! Sharing with you my Healthy Tofu Meatball Spaghetti recipe. - Coach Jeaneth Aro, Registered Nutritionist Dietitian Spaghetti with Tofu Meatballs Ingredients: 400g spaghetti For meatballs: - 1/2 kg extra-lean ground beef - 1 block (500g) silken tofu - 1 piece egg - 1/2 cup chopped onion (divide into 2 portions) - 4 garlic cloves, grated or minced - 2 tablespoons soy sauce - 1/2 teaspoon salt - 1/4 teaspoon pepper For marinara sauce: - remaining garlic and onions - 1 tablespoon olive oil - 2 canned tomatoes, crushed - 2 teaspoons sugar - salt and pepper to taste Instructions: Cook spaghetti in a large pot according to package directions. Crumble ground beef and tofu into a large mixing bowl. Add egg, half of the onion, soy sauce, salt and pepper. Combine ingredients thoroughly, either with fingers or with a fork. Measure approximately 1/4 cup of the meatball mixture. Roll into balls and place in a non-stick pan. Cover and cook for 12-15 minutes, turning once in the middle of cooking. Once cooked, transfer to a plate then set aside. In a pot, heat olive oil and sauté garlic, the remaining onion, and canned tomatoes. Allow mixture to simmer for 1-2 minutes then add sugar, salt and pepper to taste. Add cooked meatballs to the sauce and simmer until the sauce is cooked. Serve tofu-meatball sauce over pasta. Note: For picky eaters, finely chop the onions and puree the marinara sauce before adding the meatballs back to pot. This dish contains 45-50% of the daily iron needs of kids ages 6-9. This is also a good source of Niacin which helps support normal growth and development among children. Try this recipe for your next family meal. Healthier food options brought to you by Appebon Kid. #BatangAppebon #BatangGanadoSaLahat #BatangKaya #CoachJeanethAro #NutritionCoach
San Miguel Del Mar
Prepare a quick snack that your family can't resist with this Tuna Taco recipe made with the new San Miguel Del Mar Tuna Chunks in Vegetable Oil. Every can has big and delicious chunks made only from100% Pure Tuna, no extenders and no preservatives. #SanMiguelDelMarTuna #PureAuthenticTuna Available in all leading supermarkets nationwide and in all major online shopping channels. TUNA TACO INGREDIENTS: - 6 pc small flour tortillas or pita bread, lightly warmed or toasted - 1/2 cup shredded lettuce leaves - 1/2 cup sliced cucumber - 1 (100 g) pc tomato, sliced - 1(185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN VEGETABLE OIL, drained GARLIC SAUCE INGREDIENTS: - 1/3 cup mayonnaise - 2 tsp chopped garlic PROCEDURE: 1. To make garlic sauce, mix mayonnaise and garlic then set aside. 2. In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce. 3. Fold tortilla to secure filling. QUICK TIPS: If your Tortilla wraps are from the refrigerator or freezer, here are some heating options to still make them soft and warm: 1. Heat in a dry hot pan over medium heat for about 30 seconds on each side, 2. Wrap stacked tortillas in paper towel, then wrap in aluminium foil and bake at 300°F about 10 minutes and 3. Cover tortillas with damp paper towel and microwave for 1 minute.
Simpol
New month, new recipes! And today, magluluto tayo ng isang #simpol Chinese-inspired rice toppings that you can easily prepare anytime! INGREDIENTS: Set A (Rice) 2 cups rice (soaked in water for 30mins to 1hr) 2 cups water or chicken stock, as needed Salt, to taste 2 tablespoons vegetable oil Set B (Chicken) 1/2 kilo chicken fillet (leg and breast), diced Salt Black pepper 1 tablespoon soy sauce ½ teaspoon vinegar 1/2 teaspoon white sugar 2 tablespoons cornstarch 2 tablespoons ginger 1 teaspoon minced garlic 3 pieces dried shiitake mushroom 4 slices Chinese chorizo 1 small carrot, sliced 6 tablespoons mushroom liquid (from dried shiitake mushroom) 1 tablespoon sesame oil Onion leeks, for garnish Set C (Sauce) ½ cup soy sauce 2 tablespoons oyster sauce 4 tablespoons sugar ¼ cup chicken stock Black pepper, to taste Meat: Fresh Options Meatshop Cookware: Masflex Cookware
Jolly Eats
Ang paboritong adobo ng buong pamilya, Mush-pasarapin pa with this Mush-Pork Adobo recipe! Try mo na ‘to mamaya ah! MUSH-PORK ADOBO Ingredients 1 can (400g) JOLLY WHOLE MUSHROOMS, drained 2-3 tablespoons oil 500 grams pork belly, adobo cut 1 piece red onion, sliced 5-8 cloves garlic, crushed ½ cup soy sauce ¼ cup vinegar ¼ cup water 1 teaspoon peppercorns, whole 2 pieces bay leaf Procedure 1. Heat oil in a pan. Pan-fry pork until light brown on all sides. Remove excess oil. 2. Add onion and garlic, sauté until fragrant. 3. Add soy sauce, vinegar and water; let it simmer for 10-15 minutes. Add water if it becomes too dry. 4. Add peppercorns, bay leaf, and JOLLY WHOLE MUSHROOMS, continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Continuous Glucose Monitoring System | FreeStyle Libre System
By using the FreeStyle Libre 14 day system and watching your diet, you will have the tools to spend more time in your glucose range¹. Chef Devin Alexander (@devinalexander) shares her healthy Chocolate Almond Zoats (zucchini oats) recipe, so YOU CAN enjoy a nice breakfast and stay in range. Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS 1/2 cup finely shredded zucchini 1/2 cup old fashioned oats 1 cup unsweetened vanilla almond milk 1/2 tablespoon unsweetened cocoa powder 1/2 tablespoon zero calorie natural Sweetener 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract 1/16 teaspoon sea salt 1/2 tablespoon stevia sweetened dark chocolate chips or dark chocolate pieces 1 1/2 tablespoons dry roasted almonds, roughly chopped · DIRECTIONS Place the zucchini in a lint free towel, and wring as much liquid from it as possible. Transfer the zucchini to a small soup pot. Add the oats and the milk. Cook them over medium heat, stirring the mixture frequently with a rubber spatula or wooden spoon, until the moisture has evaporated, 4–7 minutes on a gas burner (longer on an electric). Remove the pan from the heat and stir in the cocoa powder, sweetener, vanilla extract, almond extract, and salt until well combined. Add the chocolate chips and stir them until just evenly distributed—don’t completely melt them. Transfer the zoats to a serving bowl and top them with the almonds. Enjoy immediately! · Makes 1 serving. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · ¹Bolinder, Jan, et al. Novel glucose-sensing technology and hypoglycaemia in type 1 diabetes: a multicentre, non-masked, randomised controlled trial. The Lancet 388.10057 (2016): 2254-2263 · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeStyle, Libre, and related brand marks are owned by Abbott. Other trademarks are property of their respective owners.
Nick Stellino - Welcome
Skip the stuff out of a jar and make your own stellar spicy sauce (spicy is adjustable based on your preference). This cheesy sauce with a kick comes together in an easy assembly with 8 ingredients! For unlimited Nick Stellino recipes, videos, and full episodes, consider signing up for NS VIP: For $19.95 a year, you can access every story, recipe, episode, cooking school clip, and more! https://www.nickstellino.com/nsvip/ Recipe: https://www.nickstellino.com/recipe/pasta-with-spicy-tomato-sauce/ Ingredients: 1 pound pasta, penne or rigatoni 4 tablespoons extra virgin olive oil ½ teaspoon red pepper flakes (for really spicy use a full teaspoon but really think before you do it!) 4 garlic cloves, thickly sliced 3 tablespoons fresh parsley, chopped 1½ cups tomato sauce ¾ cup chicken stock (or pasta water) 4 tablespoons Romano or parmesan cheese #NickStellino #StorytellerintheKitchen
Health Journey
Acai Smoothie Bowl Ingredients: ¾ cup Greek yogurt 3 ½ ounces frozen pure unsweetened acai fruit puree ½ cup frozen blueberries ½ frozen medium banana ¼ cup coconut water 2 tablespoons fresh raspberries 2 tablespoons granola Topped with edible flowers Method: Combine yogurt, acai, blueberries, banana and coconut water in a blender. Puree until smooth. Pour smoothie into a bowl and top with raspberries, granola and seeds. Option: Add whatever is tasty on top.
Century Tuna Superbods
Make your merienda healthier with Century Tuna! Try this quick and easy to cook recipe at home. #FishEveryDay RECIPE: Ingredients: ·1 – 180 grams Century Tuna Flakes in Oil ·2 packs instant pancit canton ·1 tablespoon cooking oil, or use oil from tuna ·1 teaspoon minced garlic ·2 tablespoons carrot strips ·1 cup sliced cabbage ·¼ cup bean sprouts Procedure: 1.Cook instant noodles as directed on the package. Transfer to a platter and set aside while keeping it hot. 2.In a wok or pan over medium to high heat, sauté Century Tuna flakes and garlic in hot oil. 3.Toss in carrot strips, sliced cabbage and bean sprouts. Stir-fry until vegetables are crisp-tender then remove from heat. 4.Top over cooked noodles and serve.
Jolly Eats
Subukan mo na itong Mush-Creamy Pork recipe with #1CanJolly! ‘Di lang Mush-masarap, Mush-madali pang gawin! See our full recipe here. ASC Reference No.: F057N090619J MUSH CREAMY PORK Ingredients 1 can (400g) JOLLY Whole Mushrooms, drained 1/2 kilogram pork steak cut, cut each piece into 3 chunks 2 tablespoons oil 2 tablespoons butter 3 cloves garlic, minced 1 piece onion, chopped 1 can Jolly Cream of Mushroom Soup ¾ to 1 cup water Salt and pepper Procedure 1. Heat oil in a pan. Pan-fry pork until light brown. Remove excess oil. 2. Add butter, onion and garlic. Saute until fragrant. 3. Add JOLLY WHOLE MUSHROOMS, Jolly Cream of Mushroom Soup, 1 tbsp soy sauce and 3/4 cup water. Stir well and then let it simmer until pork is tender. Add water if the sauce becomes too thick. 4. Season with salt and pepper. Number of servings: 7-8 servings http://bit.ly/JollyMushroomLazada
Continuous Glucose Monitoring System | FreeStyle Libre System
YOU CAN cook with confidence using the FreeStyle Libre 14 day system! The fingerstick-free* CGM accurately¹ tracks your glucose level, so you can choose the right ingredients for your body. Devin Alexander (@devinalexander) shows us how to cook up her favorite snack - Parmesan Garlic Squash Fries - a healthy spin on a snacking classic. Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS Olive oil spray (propellant free) 1 butternut squash (at least 2 ½ pounds; not all will be used for this recipe) or 1 pound crinkle cut butternut squash sticks 2 teaspoons extra virgin olive oil 1/4 cup shredded Parmesan cheese (preferably natural) 1/4 cup finely chopped flat leaf parsley 2 tablespoons freshly minced garlic 1/2 teaspoon ground paprika 1/8 teaspoon sea salt Crinkle cutter · DIRECTIONS Preheat the oven to 325°F. Line a large baking sheet with nonstick foil. Lightly mist it with spray. Cut both ends from the squash, then peel it, making sure to remove both the very outer layer of peel and the inner bit that is much lighter than most of the squash. Cut the squash in half lengthwise. Using a large spoon, scrape out the seeds. Cut the top portions just above the seeds off both halves (reserve the area with the seeds for another recipe). Using a crinkle cutter, cut 1/2 inch thick by approximately 4 inch long fry like pieces from the top portions until you have 1 pound of “fries” (reserve any excess with the bottoms). Transfer the fries to a medium mixing bowl. Drizzle them with olive oil then sprinkle the cheese, parsley, garlic, paprika, and salt over top. Gently toss them until the fries are evenly coated. Place the fries on the prepared baking sheet so they don’t touch. Bake them until the fries are caramelized and tender throughout, about 20–25 minutes per side. Enjoy! · Makes 4 servings. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · ¹FreeStyleLibre 14 day User’s Manual · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeSty
Kashmir Cooking Oil & Banaspati
The wait is over! Kashmir Khaana Kahani presents 'Khandani Kitchen' EID SPECIAL EPISODE is here! Get entertained at the comfort of your home and have a great Eid. Watch Video: https://youtu.be/uTHupmViheg Subscribe us: https://www.youtube.com/c/KashmirCookingOil?sub_confirmation=1 Recipe: Gosht Do Pyaza: Ingredients 1. Kashmir Cooking Oil 2. 1 kg mutton (shoulder and put boti) 3. 1 kg onions medium-sized, finely chopped 4. 1 kg tomatoes, finely chopped 5. 1/4 kg garlic 6. 1/4 kg ginger 7. Coriander power 8. Whole garam masala including (cardamom, cinnamon, bay leaf, black peppers, and cloves) 9. Red chili whole (sabut laal mirch) 10. Red chili powder 11. 1/2 kg yogurt 12. Lahori salt (namak) 13. Chopped green chillies 14. 3 large green chillies (vertically sliced) 15. Curry leaves (optional) 16. Coriander leaves 17. Garam masala powder 18. Lemon juice Recipe: 1. Pour some Kashmir cooking oil into a large, deep saucepan 2. After the oil is heated, add 1 kg mutton into the saucepan 3. Next add 1 kg finely chopped onions, 1 kg finely chopped tomatoes, coriander powder (dhanya powder), chopped garlic, chopped ginger, whole garam masala, 1 cup water, whole red chili. Now mix the ingredients together. Put a lid on the saucepan and let it cook on a high flame 4. Add some red chili powder, stir it, and then put the lid back on. Let it cook for approximately 2 hours 5. Once the water has dried up, add about 2 1/2 tablespoons of yogurt into the pan and stir well 6. Add salt to taste and continue stirring 7. Next, keep stirring the pot and add 3 large sliced green chili and some finely chopped small green chillies 8. In a separate pan, pour some Kashmir cooking oil and lightly fry curry leaves (curry pata) 9. Next add coriander leaves into the saucepan with the leaves, the fried curry leaves (curry pata) and garam masala powder 10. Finally, squeeze some lemon over the saucepan Qewami Sawaiyaan Ingredients: 1. 1 packet sawaiyaan 2. 1 kg sugar 3. 1/2 kg Kashmir banaspati 4. 1/2 kg raw khoya or halwai wala 5. 1 packet almonds 6. Silver flakes (chandi ka warq) 7. Saffron 8. Pandanus (kewra) 9. Milk 10. 1 packet cardamom Recipe: 1. In a saucepan boil sugar in water to make sheera (treacle). Let it cook 2. In a separate saucepan, add about 5 tablespoons of Kashmir banaspati 3. Now add 3 cloves (long), 3 crushed cardamoms (elaichi), 1 packet of sawaiyaan (broken into smaller pieces) 4. Add more Kashmir banaspati if needed 5. Keep cooking until the sawaiyaan starts turning brown 6. Once brown, add a little sheera to the saucepan with the sawaiyaan 7. Add milk into the mixture 8. Squeeze half a small lemon into the saucepan. Keep cooking and add sheera as desired to make the consistency thicker 9. Add some crushed cardamom (elaichi) without the skin into the mixture 10. In a small bowl, mix saffron (zafran), pandanus (kewra), and milk. Mix it well and then add it into the saucepan and mix 11. Add khoya into the saucepan and mix the mixture 12. Once cooked, place the sawaiyaan mixture into a serving dish. Then garnish it with chandi ka warq and almond flakes 13. Pour the remaining sheera over the sawaiyaan Enjoy! @kashmircookingoil @mashionpk @mashionstudio @mahirahkhan @adnansid1 #KashmirCookingOil #KashmirKhaanaKahani #KhandaniKitchen #MahiraKhan #Mashion #MashionStudio #AdnanSiddiqui
Continuous Glucose Monitoring System | FreeStyle Libre System
Did you know YOU CAN be fingerstick-free* while cooking thanks to the FreeStyle Libre 14 day system? Join us and Chef Devin Alexander (@devinalexander) as we cook one of her go-to recipes, Buffalo Shrimp, for a quick, healthy meal you can make at home Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS Olive oil spray 1/3 cup snap peas, trimmed* 2/3 medium carrot peeled and sliced into ¼-inch thick rounds Garlic powder, to taste 4 ounces large (ideally 16-20 count), peeled raw shrimp 1/3 cup cherry tomatoes 2 to 2-1/2 tablespoons hot wing sauce, divided (preferably a natural one) 3/4 cup cooked brown rice (preferably short-grain) · DIRECTIONS Heat a medium nonstick stir-fry pan, frying pan or wok over medium-high heat until hot. Spray pan then add peas and carrots. Sprinkle them with garlic powder. Cook them until peas are bright green and warmed. Push them to edges of the pan. Re-spray center of the pan and add the shrimp in single layer. Cook it until it is bright pink on the outsides and no longer translucent throughout, about 1-2 minutes per side. Add the tomatoes. Push the peas and carrots back to center of the pan mixing them with shrimp and tomatoes. Spoon 1-1/2 tablespoons of the sauce over top and toss. Place the rice evenly in bottom of salad bowl or over a dinner plate. Mound the stir fry on top. Drizzle the remaining sauce over top. Enjoy immediately. · Makes 1 serving. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeStyle, Libre, and related brand marks are owned by Abbott. Other trademarks are property of their respective owners.
Continuous Glucose Monitoring System | FreeStyle Libre System
YOU CAN cook with confidence using the FreeStyle Libre 14 day system! The fingerstick-free* CGM accurately¹ tracks your glucose level, so you can choose the right ingredients for your body. Devin Alexander (@devinalexander) shows us how to cook up her favorite snack - Parmesan Garlic Squash Fries - a healthy spin on a snacking classic. Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS Olive oil spray (propellant free) 1 butternut squash (at least 2 ½ pounds; not all will be used for this recipe) or 1 pound crinkle cut butternut squash sticks 2 teaspoons extra virgin olive oil 1/4 cup shredded Parmesan cheese (preferably natural) 1/4 cup finely chopped flat leaf parsley 2 tablespoons freshly minced garlic 1/2 teaspoon ground paprika 1/8 teaspoon sea salt Crinkle cutter · DIRECTIONS Preheat the oven to 325°F. Line a large baking sheet with nonstick foil. Lightly mist it with spray. Cut both ends from the squash, then peel it, making sure to remove both the very outer layer of peel and the inner bit that is much lighter than most of the squash. Cut the squash in half lengthwise. Using a large spoon, scrape out the seeds. Cut the top portions just above the seeds off both halves (reserve the area with the seeds for another recipe). Using a crinkle cutter, cut 1/2 inch thick by approximately 4 inch long fry like pieces from the top portions until you have 1 pound of “fries” (reserve any excess with the bottoms). Transfer the fries to a medium mixing bowl. Drizzle them with olive oil then sprinkle the cheese, parsley, garlic, paprika, and salt over top. Gently toss them until the fries are evenly coated. Place the fries on the prepared baking sheet so they don’t touch. Bake them until the fries are caramelized and tender throughout, about 20–25 minutes per side. Enjoy! · Makes 4 servings. · Please refer to www.freestylelibre.us for the indications and important safety information. · *Fingersticks are required for treatment decisions when you see Check Blood Glucose symbol, when symptoms do not match system readings, when you suspect readings may be inaccurate, or when you experience symptoms that may be due to high or low blood glucose · ¹FreeStyleLibre 14 day User’s Manual · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeSty
Knorr Levant
Asian Chicken Salad Ingredients 1 bag mix cabbage salad 4 cups washed and chopped lettuce 4 cups chopped green onions ⅓ cup green chopped coriander 1 can of chopped noodles ½ cup roasted and chopped cashew cup 1/2 tablespoon roasted sesame seeds 2-3 cups of cooked, minced, and spiced chicken with an envelope of Knorr Instant Chicken Stock Salad Dressing Ingredients: ¼ cup olive oil 2 tablespoons of rice vinegar ½ cup sweet chili sauce 2 teaspoons sesame oil 1 tablespoon soy sauce Instructions: Mix all the previous ingredients in a salad bowl then add the cooked noodles Mix all the ingredients of the dressing, pour the dressing over the vegetables, mix well and serve.
Continuous Glucose Monitoring System | FreeStyle Libre System
The FreeStyle Libre 14 day system provides insightful glucose trend arrows and visual alerts¹ — giving you the knowledge you need so YOU CAN eat healthy at home! Just ask Devin Alexander (@devinalexander), bestselling cookbook author and chef. She shares one of her go-to recipes, Buffalo Shrimp, for a quick, healthy (and tasty) meal Full recipe below. #YouCanDoIt #TeamFreeStyleLibre · Recipe: INGREDIENTS Olive oil spray 1/3 cup snap peas, trimmed* 2/3 medium carrot peeled and sliced into ¼-inch thick rounds Garlic powder, to taste 4 ounces large (ideally 16-20 count), peeled raw shrimp 1/3 cup cherry tomatoes 2 to 2-1/2 tablespoons hot wing sauce, divided (preferably a natural one) 3/4 cup cooked brown rice (preferably short-grain) · DIRECTIONS Heat a medium nonstick stir-fry pan, frying pan or wok over medium-high heat until hot. Spray pan then add peas and carrots. Sprinkle them with garlic powder. Cook them until peas are bright green and warmed. Push them to edges of the pan. Re-spray center of the pan and add the shrimp in single layer. Cook it until it is bright pink on the outsides and no longer translucent throughout, about 1-2 minutes per side. Add the tomatoes. Push the peas and carrots back to center of the pan mixing them with shrimp and tomatoes. Spoon 1-1/2 tablespoons of the sauce over top and toss. Place the rice evenly in bottom of salad bowl or over a dinner plate. Mound the stir fry on top. Drizzle the remaining sauce over top. Enjoy immediately. · Makes 1 serving. · Please refer to www.freestylelibre.us for the indications and important safety information. · ¹FreeStyle Libre 14 day User's Manual · INDICATIONS AND IMPORTANT SAFETY INFORMATION The FreeStyle Libre 14 day Flash Glucose Monitoring system is a continuous glucose monitoring (CGM) device indicated for replacing blood glucose testing and detecting trends and tracking patterns aiding in the detection of episodes of hyperglycemia and hypoglycemia, facilitating both acute and long-term therapy adjustments in persons (age 18 and older) with diabetes. The system is intended for single patient use and requires a prescription. · CONTRAINDICATIONS: Remove the sensor before MRI, CT scan, X-ray, or diathermy treatment. · WARNINGS/LIMITATIONS: Do not ignore symptoms that may be due to low or high blood glucose, hypoglycemic unawareness, or dehydration. Check sensor glucose readings with a blood glucose meter when Check Blood Glucose symbol appears, when symptoms do not match system readings, or when readings are suspected to be inaccurate. The system does not have alarms unless the sensor is scanned, and the system contains small parts that may be dangerous if swallowed. The system is not approved for pregnant women, persons on dialysis, or critically-ill population. Sensor placement is not approved for sites other than the back of the arm and standard precautions for transmission of blood borne pathogens should be taken. The built-in blood glucose meter is not for use on dehydrated, hypotensive, in shock, hyperglycemic-hyperosmolar state, with or without ketosis, neonates, critically-ill patients, or for diagnosis or screening of diabetes. When using FreeStyle LibreLink app, access to a blood glucose monitoring system is required as the app does not provide one. Review all product information before use or contact Abbott Toll Free (855-632-8658) or visit www.freestylelibre.us for detailed indications for use and safety information. · The shape of the circle sensor unit, FreeStyle, Libre, and related brand marks are owned by Abbott. Other trademarks are property of their respective owners.
Tabasco Mauritius
Give your dessert a zesty twist with Géraldine from Eat With Fingers Restaurant Mauritius ! Today, learn how to prepare this delicious Apple and Honey Galette using TABASCO® Green Pepper. A sweet and spicy mix that has what it takes for savoury results ;) #TABASCOSauce #TABASCOMauritius #LalangAplodi Recipe Servings 6 Preparation Time 1h15 minutes Cooking Time 60 minutes Total Time 2h15 minutes Ingredients Fillings 2 tablespoons Tabasco Green Pepper Sauce 4 small apples, peeled and sliced 2 tablespoons brown sugar 2 tablespoons honey 1/4 almonds, chopped 1/2 teaspoon cinnamon juice of a medium lemon Dough 2 cups (190 g) all purpose flour, plus more for work surface 1/ 4 cup (50 g) brown sugar 1/2 cup (115 g) butter 1/4 cup ice cold water 1/4 teaspoon salt Instructions 1. Make the crust: In a medium bowl, add flour, sugar, salt and butter. Combine all together with your hand then add water. Gently knead the dough for 5 minutes. Shape into a ball and wrap it in plastic wrap. Refrigerate it for at least 1 hour. 2. Prepare the filling: Peel and sliced apples. In a medium bowl, mix apples, brown sugar, lemon juice, Tabasco Green Pepper Sauce, and cinnamon together. Cover with a plate and refrigerate until the dough is ready. 3. Preheat oven 190 C. Line a large baking sheet with parchment paper. Lightly flour the parchment paper and roll the dough with a rolling pin. Dough must be 50mm thick. 4. Drain the juice and arrange the apples into the center of the dough, leaving 5 cm border all around. Gently fold the edges of the dough around the apples. At some part, you will overlap the dough, it's fine. Press gently to seal the edges. Brush edges with milk. 5. Bake for about 60 minutes until apples and the edges are golden brown. Allow to cool on the parchment paper. Dizzle with honey and sprinkle with chopped almonds before slicing and serving.
Knorr Levant
Smoked rice on charcoal Ingredients 1 kg of cleaned chicken thighs 500 g of rice, washed well 1 medium onion, chopped 1 small onion 1 tomato, chopped 3 dry lemons Knorr Instant Chicken Stock Envelopes A small amount of chopped parsley for garnish Peeled almonds for decoration Instructions: Season the chicken with a teaspoon of each of the following spices: Salt - black pepper - ground cardamom - cardamom seeds - cloves - three dried bay leaves - powdered garlic - tomato paste and half an envelope of Knorr’s instant chicken stock. In an oven bowl, add two tablespoons of olive oil, season the chicken well then add a small onion, cut in half and half a cup of water before covering the bowl with tin foil. Place the bowl in the oven at 200 degrees for half an hour. Remove the tin foil and leave the chicken to get browned in the oven. While the chicken is cooking in the oven, start cooking the rice. Fry the sliced onions with olive oil until they become golden in color, then add the other half of Knorr’s instant chicken stock envelope, 5 cardamom pods, 5 cloves and a tablespoon of dried raisins and dried lemon kernels (preferably teared in the middle using a knife’s tip for maximum flavour). Add the chopped tomatoes on top and stir to mix them well. Afterwards, add the rice followed by the appropriate amount of water and a pinch of salt. When the water starts to boil, sprinkle a little of saffron powder in the center and cover the bowl. In the meantime, start the coal on fire and prepare a small bowl of olive oil. By the time the coal is ready, the chicken will be cooked before the rice. Make sure to keep a little of water at the bottom of the bowl. Place the bowl of olive oil in the middle of the rice bowl and place the roasted chicken around it. Drop the burning coal in the olive oil using a pair of tongs and cover the pot tightly with a lid and cover it with kitchen towels to allow the rice and chicken to absorb all the smoke. After ten minutes, turn off the stove and wait another ten minutes before uncovering the rice a and chicken pot. Move the rice and chicken to a serving plate and garnish with chopped parsley and fried almonds.
Jal Meoggo Online Korean Mart
BLACK BEAN NOODLES WHAT YOU’LL NEED: jjajangmyeon noodles ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth) 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth) 1 cup of zucchini, cut into ½ inch cubes 1 cup of potato, peeled and cut into ½ inch cubes 1½ cups of onion chunks 3 Tablespoons of vegetable oil ¼ cup and 1 Tablespoon of black bean paste 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside 1 teaspoon of toasted sesame oil ½ cup cucumber, cut into thin matchsticks for garnish water PROCEDURE: 1. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. 2. Pour out the excess pork fat. 3. Add radish and stir fry for 1 minute. 4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 5. Clear a space in the center of the wok by pushing the ingredients to the edges. 6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. 7. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. 8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick. 9. Add the sesame oil and remove from the heat. 10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).
Jolly Eats
Mush-Jolly ang bawat tanghalian at hapunan with Mush-Burger Steak! Add #1CanJolly para Mush-masaya ang buong family! See our recipe below. ASC Reference No.: F003N082819J MUSH-BURGER STEAK Burger patty ingredients 1 can (400g) JOLLY Pieces and Stems, drained ½ kilogram lean ground beef 3 teaspoons soy sauce 2 tablespoons onion, chopped ½ teaspoon ground white pepper 1 ¼ cup flour or bread crumbs 2 pieces egg Gravy ingredients 2 tablespoons butter 1 piece white onion, chopped ½ can JOLLY Cream of Mushroom Soup ¼ teaspoon iodized salt ¼ teaspoon ground white pepper 1 tablespoon flour or cornstarch 1 tablespoon soy sauce 1 ½ cups water Procedure: BURGER-MUSHROOM PATTY: 1. Divide or portion the Jolly Pieces and Stems to ¼ cup and ¾ cup. Finely chop the ¾ cup Jolly Pieces and Stems. 2. Combine ¾ cup chopped Jolly Pieces and Stems and the rest of the patty ingredients in a bowl. 3. Portion the patties by getting at least 1/4 cup or 90grams of the mixture, roll into a ball then flatten using your palm. Do this for the remaining beef patty mixture. This recipe makes 9-10 patties. Place the patties in the refrigerator for 30-45 minutes. 4. Fry patties in a pan. Drain excess oil and arrange the fried patties on a plate. Set aside. GRAVY: 1. Using the same pan, over medium heat, sauté onions in butter until slightly translucent. Add the remaining ¼ cup JOLLY MUSHROOM PIECES AND STEMS and let it cook for 2 minutes. 2. Pour Jolly Cream of Mushroom Soup mixed with 1 cup water. Season with salt and pepper. 3. Combine ½ cup water, soy sauce and flour. Whisk in the flour and soy sauce mixture and let it simmer until thick. 4. Add the fried patties to the gravy mixture before turning off the heat. Shop Jolly products here: http://bit.ly/JollyMushroomXLazada
Home - Imperial Wagyu Beef
@chefryanandre's approach to #Wagyu New York Strip features two of our favorite things: browned butter and chimichurri. ~ Grilled New York Strip Ingredients: For the steak: 2 14 oz. Imperial American Wagyu Beef New York Strip Steaks ¼ cup steak seasoning (recipe below) ¼ pound unsalted butter For the chimichurri: 1 bunch cilantro ½ cup Italian parsley leaves (packed) 2 fresh jalapeños (seeded) ½ cup chopped shallot 2 teaspoons fresh thyme leaves 1 ½ tablespoons lime juice 2 ½ tablespoons lemon juice ½ teaspoon salt 2 teaspoons sugar ½ cup olive oil For the steak seasoning: ½ cup coarse sea salt 1 tablespoon cracked black pepper 2 tablespoons sugar 1 tablespoon granulated garlic 1 tablespoon granulated onion Directions: 1. For the steak sauce, mix all ingredients together in mixing bowl. Set aside. 2. Prepare chimichurri before starting steaks to allow steaks to rest in the fridge. 3. Take bunch of cilantro and cut leaves and stems off about 3 inches down from the top. 4. Pick parsley leaves from stems and measure out a ½ cup when packed down. 5. Place cilantro, parsley, jalapeños, shallot, thyme, juices, seasonings, and oil in food processor and blend until semi-smooth, scraping down sides as needed. 6. When chimichurri has reached desired texture, pour in storage container and store in fridge. 7. Light coals in barbecue pit. 8. When coals are ready, pat steaks dry using a paper towel and season generously on both sides with steak seasoning. 9. Place steaks over hot coals and sear on both sides for 3-4 minutes or until a nice crust is formed. 10. Move steaks to cooler part of the grill and close lid. 11. Allow steaks to cook with lid closed for 5-6 minutes or until desired doneness is reached. 12. Remove from grill and set aside to rest for 5 minutes before serving. 13. While steaks are resting, place butter in skillet and cook until browned and has a nutty aroma, almost smelling like caramel. 14. Remove butter from heat as soon as it is done. 15. Slice steak and top with butter and chimichurri.
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Welcome to our week 6 video of Meaningful Activities you can do at home. This week we are making Play dough! What you will need is: 1 Cup of flour 1 Cup of boiling water 1/2 Cup of salt 2 Tablespoons of Cream of Tartar 1 Tablespoon Oil (Vegetable or Canola work best) Your choice of food dye After you make the play dough it can be stored in a ziplock bag or sealed container to prevent it from drying out. If you would like to receive our weekly meaningful activity bulletin but are not on the list please sign up by filling out our google form: https://forms.gle/rk1x8zxpam8Fzxzf6
Knorr Levant
Enjoy the delicious chicken recipe from Knorr with the touch of Omnian flavor: Ingredients: One Chopped Onions One whole Chicken cut into medium pieces Lemon cut into 4 sections Chopped tomatoes A tablespoon of tomato paste One envelope of Knorr Chicken bouillon 3 tablespoons of finely chopped coriander 1½ cup of water One potato cut into cubes How to prepare: Put a little oil in a pot and add the onions, add the chicken along with lemon pieces After the chicken starts to ripen, add the chopped tomato and a spoon of tomato paste along with an envelope of instant chicken bouillon from knorr and add 1½ cup of water with potato cubes, and leave them on low heat for 10 minutes and serve hot.
Mikyle Quizon
We are having lots of fun in preparing our own meals during this quarantine. Now munching on our homemade Chili Corned Tuna Onigiri using @ilovesanmarino chili corned tuna. #SanMarinoChallenge • We ended up with a delicious tasting onigiri using our new favorite San Marino Chili Corned Tuna! #TheresMoreToLove because it's easy to make, healthy, and delicious! We both wanted something spicy and healthy and since San Marino is rich in Omega-3, it’s perfect for sustaining a strong healthy heart! Check out our recipe below: Recipe by: @pamelaandres Ingredients: 1 can San Marino Chili Corned Tuna 1 and 1/2 cups Japanese short-grain (sushi) rice 15 fluid ounces cold water kosher salt 1 and ½ tablespoons Japanese mayonnaise 1 /4 cup onions, chopped pepper to taste (optional) 3 sheets of nori paper, cut crosswise in half Procedure: 1. Prepare the Japanese rice. Let it cool then set aside. 2. Sauté onion and San Marino Chili Corned Tuna. Add in Japanese mayo. Add a dash of pepper to taste. 3. Lightly moisten your hands by dipping them in the water bowl. This will help prevent the rice from sticking to your hands during shaping. 4. Grab roughly a ½ cup of Japanese rice and gently press into a thick oblong shape in one palm of your hand. 5. Add a tablespoon of the tuna filling, pinched together with your fingertips, to the center of the rice and close the rice over the filling. If necessary, use an additional pinch or two of rice to cover the filling! Do you wanna try making a spicy tuna pasta? You guys can share your recipe through the #SanMarinoChallenge! Don’t forget to tag us! Hmmm @ronwellim @chinchinobcena @almirateng you’re next!
Complan for Growth
We’ve saved our best for the ninth! Complan Team Protein gives you Complan Matka Kulfi by MasterChef Pankaj Bhadouria. A wholesome and easy recipe for the summer that your kids will love all year. If you missed the video, click here https://bit.ly/2TBH8u2 to watch it again. If you would like to read the recipe, simply scroll down. Happy cooking! #ComplanTeamProtein #PankajBhadouria #MatkaKulfi Ingredients: 2 tablespoons of Complan Kesar Badam 1 litre full-fat milk A pinch of saffron strands 5 whole cardamoms 3 - 6 tablespoons of sugar (as per taste) 1 cup of finely chopped almonds Matkas Recipe: Step 1) Pour 1 litre of full-fat milk into a cooking pot. Switch on the stove and use a spatula to stir the milk so it thickens. Make sure you stir on a medium flame. Step 2) Sprinkle a pinch of saffron strands. Step 3) Peal 5 whole cardamoms. Then, put in the peals along with the seeds. Step 4) Increase the flame on the stove and bring the milk to a boil. Once it boils, lower the flame and let it simmer for 7 - 8 minutes until the milk reduces to about half its quantity. Step 5) Add 3 - 6 tablespoons of sugar as per your taste. Stir it into the milk and cook for about 3 - 4 minutes. Do this till the excess water from the sugar is absorbed and the sugar caramelizes. Step 6) Toss in 1 cup of finely chopped almonds. After you stir it in, turn the stove off and allow the milk mixture to cool down completely. Step 7) Once it cools, add in 2 big tablespoons of Complan Kesar Badam. Stir the Complan into the mixture using a spatula. Make sure there are no lumps while stirring. Next, prepare for freezing. Step 8) Pour the kulfi mixture into matkas. Cut small squares of aluminum foil and use it to seal the top of the matkas. In case you don’t have matkas in your house, you can also use ice cream or kulfi moulds. Step 9) Place the matkas in a freezer for 3 - 4 hours. Step 10) Remove from freezer and serve chilled.
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Our eighth recipe is ever so easy! Complan Cornflakes Clusters by Chef Reshu is loaded with nutrition. And it’s so tasty, your kids will absolutely love it! If you missed the video, click here https://bit.ly/2WTrPyx to watch it again. If you would like to read the recipe, simply scroll down. Happy cooking! Mint's Recipes #ComplanTeamProtein #MintsRecipes #CornflakesClusters Ingredients: 2 cups of cornflakes ¼ cup of Complan Royale Chocolate 2 cups of chopped dark chocolate 2 tablespoons of chopped cashews, almonds & pistachios Recipe: Step 1: In a bowl, add two cups of cornflakes, two tablespoons of chopped nuts and ¼ cup of Complan Royale Chocolate. Mix the ingredients well. Step 2: Take two cups of chopped dark chocolate and melt it in the microwave for 30 seconds. Step 3: Add the melted chocolate to the dry ingredients and mix immediately. Step 4: Place butter paper on a baking tray. Scoop small portions of the mixture on to the tray. Step 5: Sprinkle some chopped nuts on top of the clusters. Step 6: Put the tray in the fridge to set for 10 minutes. Step 7: The cornflakes clusters are ready to serve. If you want to save some for later, refrigerate in an airtight container.
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Don’t miss out on our sixth recipe - Complan Mac and Cheese by MasterChef Pankaj Bhadouria. It is so wholesome and tasty, your kids will love it. If you missed the video, click here https://bit.ly/2Zbov3I to watch it again. If you would like to read the recipe, simply scroll down. Happy cooking! #ComplanTeamProtein #PankajBhadouria #MacAndCheese Ingredients: 100 grams of elbow macaroni 2 tablespoons of Complan Creamy Classic 1 tablespoon of butter 1 cup of milk 1 tablespoon of maida ½ teaspoon of salt ½ teaspoon of black pepper powder ¼ teaspoon of chilli flakes 2 tablespoons of shredded mozzarella/processed cheese Recipe: Step 1: Boil five cups of water in a pan. Add 100 grams of elbow macaroni, salt and oil. Cook the macaroni for 7-8 minutes or until it’s almost done. Step 2: For the white sauce, melt one tablespoon of butter in a large saucepan on medium-low heat. Add one tablespoon of maida and mix constantly for 2 minutes. Turn the stove off and let it cool. Step 3: Gradually add milk to the paste and keep mixing constantly to avoid lumps. Step 4: Turn the stove back on and cook the sauce for 5 minutes or until thick. Step 5: Add ½ teaspoon of salt, ½ teaspoon of black pepper powder and ¼ teaspoon of chili flakes. Mix the sauce well. Step 6: Now add 2 tablespoons of shredded cheese, 2 cups of boiled macaroni and 2 tablespoons of Complan Creamy Classic to the sauce. Step 7: Transfer the macaroni to a baking dish. Top it with more cheese. Step 8: Bake at 180°C for 20 minutes or till the cheese on top turns golden and starts bubbling. Step 9: Let the mac and cheese cool down for 10 mins before serving.
Complan for Growth
We’re back with our fifth recipe! Complan Team Protein brings you Complan Milkshakes by chef Kabita. Here are two simple and nutritious recipes for two different flavors that your kids will love! If you missed the video, click here https://bit.ly/2Z2Yfbm to watch it again. If you would like to read the recipe, simply scroll down. Happy cooking! Kabita's Kitchen #ComplanTeamProtein #KabitasKitchen #Milkshakes Mango Milkshake Ingredients: 2 tablespoons of Complan Kesar Badam ½ a cup of chopped mango chunks 1 tablespoon of jaggery 1 glass of milk Recipe: Step 1: Take half a cup of chopped mango chunks and put it in a blending jar. Make sure the chunks are from a ripe mango. Step 2: Add in 2 big tablespoons of Complan Kesar Badam and a spoonful of crushed jaggery. Step 3: Take a glassful of milk, boil it and let it cool. Once it cools, refrigerate it until the milk is chilled. Then, pour the chilled milk into the blending jar with the other ingredients. And add a couple of ice cubes. Step 4: Use a blender to mix all the ingredients together until it’s smooth and creamy. Step 5: Once you’re done, pour the milkshake into a glass. Step 6: Serve the milkshake chilled with more ice cubes and chunks of mango on top. Chocolate Milkshake Ingredients: 4 spoons of Complan Royale Chocolate 1 tablespoon of jaggery 1 glass of milk Chocolate syrup Recipe: Step 1: Start by putting 4 big spoons of Complan Royale Chocolate and a spoonful of crushed jaggery in a blending jar. Step 2: Boil a glassful of milk, allow it cool and refrigerate it until the milk is chilled. Pour this chilled glass of milk into the blending jar. And then, add in a couple of ice cubes. Step 3: Use a blender to mix the ingredients together until it’s smooth and creamy. Once you’re done, set it aside. Step 4: Take a tall glass and a few spoons of chocolate syrup. Decorate the inside of the glass with chocolate syrup. Step 5: Pour the blended milkshake into the syrup covered glass. Add more chocolate syrup or grated chocolate on top. And serve, chilled.
Rainbow Nourishments
Papaya sticky rice parfait, perfect for when you can’t decide between breakfast or dessert . It has a satiating layer of black sticky rice, creamy coconut yoghurt, pops of pomegranate arils and the juiciest Ruby Rise Papaya. The parfait is super easy to make and customisable – you can sub granola with the sticky rice if you don’t have any and just enjoy it in a bowl instead! I loved partnering with Ruby Rise for this recipe and experimenting with this gorgeous fruit. Papaya would go so well in a salad or on a pizza! What do you think?! Here’s the recipe: PAPAYA STICKY RICE PARFAIT 1 ½ cup canned coconut milk ½ cup glutinous black rice, uncooked 3 tablespoons maple syrup or coconut sugar, to taste ½ red papaya ¼ cup pomegranate arils 1 cup coconut yoghurt 1. Add coconut milk and black rice to a small saucepan over high heat. Boil for 10 minutes and reduce to a simmer for 20 minutes or until the rice is tender and sticky. Add sweetener to taste. 2. Remove the seeds from the papaya and cut off the skin. Slice the papaya into cubes. You can also use a peeler to slice the papaya into thin strips or a melon baller to form balls out of the papaya. 3. Arrange the sticky rice, papaya, pomegranate and yoghurt into 2 jars as desired. Enjoy immediately.
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We hope your kids love the Complan Team Protein recipes you’re making! The new Complan Suji (Rava) Cake recipe by Chef Reshu is packed with protein and quick to make. If you missed the video, click here https://bit.ly/2LihpC0 to watch it again. If you would like to read the recipe, simply scroll down. Happy cooking! Mint's Recipes #ComplanTeamProtein #MintsRecipes #SujiCake Ingredients: ¾ cup of suji (rava) ¼ cup of maida ¼ cup + 2 tablespoons of coconut powder ¼ cup of Complan Kesar Badam ½ cup of sugar ½ cup of curd ¼ cup of milk 1/8 cup of oil ½ teaspoon of baking powder ½ teaspoon of baking soda 1 teaspoon of vanilla essence ¼ cup of tutti frutti 1-2 tablespoons of chopped almonds, pistachios and cashews ½ cup of water ¼ cup of sugar ½ teaspoon of lemon juice 3-4 saffron strands Sliced almonds and pistachios Recipe: Step 1: For the syrup, add ½ cup of water, ¼ cup of sugar and 3-4 saffron strands in a pan. Mix well and bring the syrup to a boil. Cook it for two minutes. Now add ½ teaspoon of lemon juice and switch off the flame. Let the syrup cool down. Step 2: In a 5-litre pressure cooker, spread some salt evenly. Place a stand and close the lid. Remove the whistle from the lid and heat the cooker for 8-10 minutes on medium-high heat. Step 3: In a bowl, add ¾ cup of suji, ¼ cup of maida, ¼ cup of Complan Kesar Badam, ¼ cup + 2 tablespoons of coconut powder, ½ teaspoon of baking powder and ½ teaspoon of baking soda. Mix the ingredients well. Add tutti frutti and 1-2 tablespoons of chopped nuts. The dry mixture is ready. Step 4: In another bowl, add ½ cup of curd and ½ cup of sugar. Whisk it till the sugar is completely dissolved and the mixture is smooth and creamy. Step 5: Add ¼ cup of oil to the wet mixture and mix well. Step 6: Add the dry mixture to the bowl of wet mixture and mix the batter thoroughly. Add one teaspoon of vanilla essence and mix again. Cover and keep the batter aside for 10 minutes. Step 7: After 10 minutes, uncover the batter and add milk. You will see that the batter has become slightly thick, so add milk as required to get the batter to pouring consistency. Step 8: Take a baking tin and grease it with 1 teaspoon of oil. Line the tin with butter paper and apply oil again. Pour the batter into the tin. Tap the tin so that the batter spreads evenly. Sprinkle some chopped nuts on top. Step 9: Place the baking tin in the pre-heated pressure cooker and close the lid. Make sure the whistle is off the lid. Let the cake bake for 35-40 minutes on medium-low heat or till it is completely cooked. Step 10: After 35 minutes, take the cake out of the pressure cooker and immediately pour the cooled down syrup over the hot cake. Pour the sugar syrup gradually with a spoon so that the cake gets soaked evenly. Step 11: Keep the cake aside for an hour. Step 12: After an hour, unmould the cake from the baking tin and cut it into slices. Step 13: Store the cake in an airtight container and refrigerate. Serve warm when needed.
Christ for all Nations
Daniel Kolenda Live | Mother’s Day Service Join me live for a special Mother’s Day Service! Hear a powerful message from Evangeline Vandenberg, wife of CfaN Vice President Peter Vandenberg, and enjoy the special guests who will join us! - Comment below with your questions for me and my wife, and the Vandenbergs to answer for a LIVE Q&A - Send us a video tribute for your mom tosocial@cfan.org to be featured LIVE (30 seconds or less) - Worship with us! - We will be praying for your needs LIVE! And more! You won’t want to miss a moment of this! #DanielKolendaLIVE For more information about the Ministry of Christ for all Nations and the most up to date salvation numbers please visit:www.cfan.org We have seen over79+Million Salvation Decisions for Christ! Sow into the Harvest! * Become a Monthly Ministry Partner with us to see souls saved https://cfan.org/mmp * Text keyword MYGIFT to 94090 *CashApp: $CFANUSA *Venmo: @CFANUSA *Paypal: USA https://www.paypal.me/cfanus *United Kingdom: https://www.paypal.me/CfaNUK *Australia: https://www.paypal.me/cfanau *Canada: https://www.paypal.me/CfaNcanada *Brazil: https://cfan.org.br/doacoes *To Give online https://cfan.org/give * Mail your gift to: CFAN – P.O. Box 590588 Orlando, FL 32859 * Please make checks payable to CFAN - Thank you for your generosity! God Bless You * Contact us anytime at (407) 854-4400 Any gift you send at this time would be much appreciated! Stay connected with us on our OFFICIAL accounts! * Instagram https://www.instagram.com/evangelistdanielkolenda/ * Facebook https://www.facebook.com/evangelistkolenda/ * Twitter https://twitter.com/danielkolenda * Download our APP https://subsplash.com/christforallnations/app CfaN Evangelism Bootcamp – https://cfan.org/bootcamp Email your video tribute to us at –social@cfan.org Georgia’s Greek Leg of Lamb Recipe: Ingredients: 1 Leg of lamb piece (bone in or out/ trim off thick fat) 1 lemon (or bottle of Real Lemon Juice) 4 tablespoons of Land ‘o Lakes Butter (salted), softened Salt, pepper & oregano 1 or 2 bulbs of garlic (more when larger piece of meat used) Then: Rinse leg of lamb & pat dry. Set aside in baking pan (that will have room around the lamb piece). Open garlic & cut one piece into 2 halves & put in bowl. Lightly drizzle olive oil on the pieces of garlic. Then lightly salt & pepper them. Set aside in bowl. Use a sharp knife to make slits in the lamb, evenly spaced apart; then push seasoned garlic pieces inside the slits. After garlic has been inserted in the lamb on both sides, drizzle lemon juice on both sides of the meat. Preheat oven to 500 degrees. Make sure hands are clean & rub softened butter all over the lamb. Now season the meat on both sides with salt, pepper & oregano (Not too heavy on the oregano …To initially “sear” the meat, put in 500 degree oven for 15 minutes. Flip lamb over once half-way thru. Take out of oven. Now LOWER the oven heat to 325 degrees. Add 2 cups of hot water to pan. Place meat/pan in pan, then put back in oven for approximately 3 hours (15 min. per lb). Baste liberally with juices on bottom of pan every 30 minutes. (Peeled, sliced potato wedges that are seasoned w/ S&P can be placed in pan, around it/ after cooking the lamb for 1 hr). Greek Rice Pilaf Recipe: Ingredients: 1 cup long grain rice, raw Half stick of butter (Land ‘o Lakes, if possible) 2 cups boiled water Half teaspoon of salt Parsley (for garnish) Place ½ stick butter in small saucepan, & melt over low-med heat. Once melted, quickly pour in cup of rice. Coat rice with butter by stirring it around (with wooden spoon). Pour 2 c. boiled water over (butter-coated) rice. Then add ½ tsp salt & stir with a wooden spoon. Lower heat (to simmer). Cover (leaving lid just slightly off), and let cook for approximately 20 minutes. Do not re-stir! Check on it after 15 minutes to see if little “pock holes” appear on the surface of the rice (as water disappears). When they do, it means it is done! Now stir slightly with wooden spoon to see if rice is cooked in the middle lower part of the
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San Marino Corned Tuna
A modern and spiced-up take on your favorite dimsum - San Marino Chili Corned Tuna Wonton Cups! Try this recipe now! Serves: 4 Ingredients: Oil 15 wonton wrappers 1 can (180g) San Marino Chili Corned Tuna 3 tablespoons sour cream 2 tablespoons red onion, minced ¼ cup mayonnaise ½ cup cheese, grated Salt, to taste Pepper, to taste Spring onions, chopped (optional) Procedure: 1. Preheat oven to 375F. Oil the surface of the muffin pans. Place wonton wrappers and brush with oil again. Bake in oven until golden. Set aside. 2. In a bowl, mix sour cream, onion, mayonnaise and cheese. Season with salt and pepper. 3. Fill each wonton cup with San Marino Chili Corned Tuna and garnish with spring onions. You may now have your favorite San Marino Corned Tuna products delivered to your home. Visit CDO Home Delivery for orders.
The Kiwi Country Girl
Who has done more baking in the last 4 weeks than ever before? Sadie and I have been doing SO much baking together during the lockdown and we have loved seeing you baking with your kids too! I'm picking most of you are starting to run pretty low on flour so when we were challenged by Zoe from Blessed In Doubles to get in the kitchen together and bake something without using flour we were totally on board! We all love these healthy banana oatmeal muffins - making them mini means they are the perfect snack for little hands. You can also add chocolate chips (which come highly recommended by Sadie!) and they only take 10 minutes to make which is perfect when baking with a toddler who has the attention span of a butterfly! Bonus, all ingredients are added to the blender and mixed up that way - perfect for small helpers! They are the perfect thing to bake when you need a quick break from homeschooling or a distraction for the little ones and they are so simple that bigger kids could definitely do it alone! Blender Banana Oat Muffins - makes 36 mini muffins Ingredients 2 cups rolled oats 2 large ripe bananas or 4 bobby bananas (mashed) 2 eggs 1/2 cup plain yoghurt 1/4 cup maple syrup 2 Tablespoons peanut butter 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon Instructions Preheat the oven to 180°C and spray a 24 mini muffin tin with non stick cooking spray. Add all ingredients to the blender, pulse a few times and then blend on low speed until ingredients are all incorporated. This will take 45 - 60 seconds. Stop the blender as needed to scrap the mixture down so that it all mixes in. Pour the batter into the muffin tins (fill them about 1/2 way) and bake for 10-12 minutes until a toothpick inserted in the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a cooling rack. Next up we challenge VJ cooks - Family food - we challenge you to get Henry and Archie into a cookie decorating contest - we can't wait to see what you come up with! Sponsored content with Countdown Supermarkets #sponsored #lovecountdown @ Waikato
Women's Better Habits
Our favorite recipe for fluffy pancakes: 2 cups all purpose plain flour 1/4 cup granulated sugar or sweetener 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups milk (plus up to 1/4 cup extra if needed) 1/4 cup butter, melted 2 teaspoons pure vanilla extract 1 large egg Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay). Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain! (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency). Set the batter aside and allow to rest while heating up your pan or griddle. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Jolly Eats
Natakam ka ba? Try mo na ang Mush–Pork Adobo! Just add #1CanJolly mushroom sa 1/2 kilo ng pork plus your special timpla! PORK ADOBO WITH JOLLY MUSHROOM Ingredients 2-3 tablespoons oil 500 grams pork belly, adobo cut 1 piece red onion, chopped 1 head garlic, minced 1/2 cup soy sauce 1/4 cup vinegar 1 cup water 1 teaspoon peppercorns, whole 2 pcs bay leaf 1 can (400g) JOLLY Whole Mushrooms, drained Procedure 1. Heat oil in a pan. Pan-fry pork for 10-15 minutes or until light brown on all sides. Remove excess oil. 2. Add onion and garlic, sauté until fragrant. 3. Add soy sauce, vinegar, and water; let it simmer for 30-45 minutes. Add water if it becomes too dry. 4. Add peppercorns, bay leaf and Jolly Mushrooms, continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
New World
For a delicious spin on hot cross buns, try Mon's Flavors Hot Cross Bun Pudding They're layered in berry compote and hot custard... Check out her recipe below! INGREDIENTS 6 pack of hot cross buns 2 cups soy milk 2 tablespoons custard powder 2 teaspoons cardamom powder 1/4 cup almonds flakes Mandarin segments for serving (optional) Coconut cream for serving (optional) MIXED BERRY COMPOTE 1/2 cup raspberries (fresh or frozen) 1/2 cup blueberries 1/2 cup blackberries 1/2 cup raw sugar 2 tablespoons lemon juice 2 tablespoons vanilla extract METHOD: Mixed berry compote In a medium saucepan, combine all ingredients together and simmer over medium heat until everything gets dissolved. Cook for 10 - 15 minutes until it becomes thick in consistency. You can adjust sugar according to your taste. Once done let it cool down. METHOD: Custard 1. Combine custard powder and 1/4 cup milk in a small bowl. Stir until it forms a smooth paste. 2. Place custard mixture, sugar, cardamom powder and remaining milk in a small saucepan over medium to low heat. Stirring constantly until custard comes to boil. Switch off the heat. Keep it aside until you assemble your baking dish. METHOD: Hot cross bun pudding 1. Cut the hot cross buns in half. 2. Grease an oven proof dish and pour part of the custard mixture in the oven proof dish and add a layer of the sliced buns, making sure you press them down with a spoon so that the custard mixture is soaked into the buns. 3. Spread the berry compote on top of the buns. Sprinkle some almonds flakes on top of the buns. 4. Pour the custard over the layered buns and cover with greased foil. 5. Pop into the oven for 15 - 20 minutes on 180° temperature. 6. Remove from the oven. Serve with berry compote, sprinkle with almond flakes, mandarin segments and freshly whipped coconut cream.
Maxbauers Meat Market
In honor of our travels around the world that didn’t happen this week but WILL happen someday, how about a classic Greek casserole? Moussaka is similar to Shepherd’s pie...seasoned meat (traditionally lamb and certainly use ground lamb if you have it or like it!), layered with breaded eggplant and potatoes, covered in béchamel with a breadcrumb topping. If you aren’t an eggplant fan, leave it out. Or substitute zucchini. It won’t be Moussaka exactly, but the flavor profile will be right. You will need: For the Vegetables 3 to 4 eggplants (about 4 pounds) Salt 1 pound potatoes Olive oil (for greasing baking sheets) 8 large egg whites (reserving the yolks for the béchamel) 2 cups plain breadcrumbs For the Meat Filling 1 1/2 pounds ground beef (or lamb) 2 large onions (finely diced) 2 cloves garlic (minced) 1/2 cup dry red wine 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 cup fresh parsley (chopped) 2 tablespoons tomato paste 1 cup crushed tomatoes 1 teaspoon sugar Salt (to taste) Freshly ground pepper (to taste) For the Béchamel Sauce 1 cup (2 sticks) unsalted butter 1 cup all-purpose flour 4 cups milk (warmed) 8 large egg yolks (lightly beaten) Pinch of ground nutmeg For the Assembly Breadcrumbs (for the bottom of the pan) 1 cup Kefalotyri cheese (grated, or freshly grated Parmesan cheese) Prepare the vegetables 1. Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1-inch wide around the eggplant. Slice the eggplant into 1/2-inch slices. Peel the potatoes. 2. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let it sit for at least 15 to 20 minutes, preferably 1 hour. 3. Boil the potatoes whole just until a sharp knife can poke in but sticks. They should not be soft, but just cooked until not crunchy. Drain, let cool, and slice into 1/4” slices. 4. Heat the oven to 400 F. Line two baking sheets with aluminum foil or parchment paper and lightly grease with oil. 5. Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate. 6. Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. 7. Place breaded eggplant slices on the foil-lined baking sheets and bake for 30 minutes, turning them over once during cooking. 8. Remove from the oven and turn oven down to 350. Prepare the meat: 1. Brown ground beef for a few minutes, then add onions and garlic and cook until meat is browned through and onions are translucent. 2. Add the wine and cook several minutes to cook off the alcohol and reduce slightly before adding the last 5 ingredients. 3. Simmer, uncovered, about 15 minutes or until basically dry and chunky. It should not be very wet. Taste and season for salt and pepper. Make the Bechamel: 1. In a saucepan, melt butter and using a whisk, stir in the flour. Cook for about 2 minutes over medium-low heat. Do not allow to brown. 2. Add milk to the pan slowly, whisking constantly to avoid lumps. Bring to a low simmer over medium heat and cook until thick. 3. Remove from heat and add beaten egg yolk and nutmeg. Stir well with whisk and return to heat. Cook until thick and bubbly, but do not boil. Set aside. Assembly: 1. Sprinkle the bottom of a lasagna (or deep rectangular casserole) pan with breadcrumbs. 2. Layer all the potatoes, barely overlapping, in the bottom. Leave 1/4” gap around the edge between potatoes and pan. 3. Next layer half the eggplant slices, slightly overlapping to fit. 4. Sprinkle with fresh grated Parmesan. 5. Add all of the meat sauce, spreading evenly. 6. Add another layer of eggplant and Parmesan. 7. Pour all the béchamel over the top, allowing it to seep in if necessary. Sometimes a little jiggle helps. Smooth béchamel and add more grated Parmesan. 8. Bake at 350 for 45 minutes until béchamel is deeply golden in color. Let rest for at least 15 minutes b