We HEART EATING!

MM..

2015-02-14T22:47:00.000-08:00

Jelly Cakes.. I adoree it.. now let's try cooking it on your own, try it dudes try)) Here we go:

Super Food IdeasRecipe by Photography by Louise ListeRe

MMMMMMMMM.....

2015-01-01T08:17:00.001-08:00

Hey dudes, here is the recipe of yummiest cake in the world ...)) Believe it's the best cake ever, plus- it doesn't make u fat.. I eat it so much and i am 57 kilogrammes ))))

Fudgy Ice Cream Cake

You want your ice cream to be just soft enough to work with -- too soft and the cake will be icy. Take each pint out to soften while the cake layers are freezing.

SERVINGS: 12

INGREDIENTS

Cooking spray
1/4 cup light corn syrup,
1 3/4 cups heavy cream, divided
1/2 stick unsalted butter
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder, plus more for serving
Salt
3 pints vanilla ice cream
18 graham crackers
1 tablespoon confectioners' sugar
Unsweetened cocoa powder

DIRECTIONS

Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

2015-01-01T08:11:00.003-08:00

Georgian Khinkali
Georgian Khinkali is very delicious.. You can fry and boil them.. Let's see from what it is made:

Makes 25 dumplings)

Dough

4 cups unbleached white flour
1 teaspoon salt
1 cups warm water

Filling

1 pound mixed ground beef and lamb (not too lean)
3 Tablespoon lamb fat (Found at most butchers, or buy a fatty cut of meat and don't trim it.)
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon ground caraway seed
1 teaspoon finely chopped cilantro
Pinch of cayenne
3 small onions, peeled
1 cup warm beef stock

Combine the flour, salt, and warm water to make a firm dough. Knead for 5 minutes, then let sit, covered, for 30 to 40 minutes.
Make the filling: Mix the ground meats, fat and spices. Grind the onions and stir them into the meat mixture. With your hands, knead in the stock.
Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round.
Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwise direction, allowing each fold of dough to overlap the previous one, until the filling is completely enclosed in dough. Hold the dumpling in one hand and twist the pleats together at center to seal. Break off the excess dough at the top.
Cook the khinkhali in salted, boiling water for 12 to 15 minutes. Serve hot.

Traditionally served with Tkemali (sour plum sauce)

sesame oil and chopped cilantro
¼ cup low sodium soy sauce combined with 1/3 cup plum preserves (or prune butter) and a few drops lemon juice

How people say in Georgian : გემრიელად მიირთვით [ Gemrie'lad; Mi'irtvit'].. It means to eat with passion :))

2015-01-01T03:02:00.003-08:00

Hello Everyone again... I am very glad that I am alive.. I drank so much.. Emm.. I think that after everything, we must relax.... And everybody will agree... Who is vegeterian, beefer, chickener, thats for them.. Who doesn't love Pizza? Only not well-balanced peoples.. OK, here it is recipe for our LOVELY PIZZA !! ))))))

#1. Margherita Pizza
How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.

Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.

Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Pizza Dough

Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls.

Use 1 pound per recipe unless noted.

Short on time? Buy dough from a pizzeria.

1. Margherita Stretch dough into two thin 9-inch rounds.

Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

2. Tomato Pie Make Margherita Pizzas (No. 1) without mozzarella or basil. Use extra oregano.

3. Quattro Stagioni Make Margherita Pizzas (No. 1); before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.

4. Puttanesca Make Margherita Pizzas (No. 1); chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.

5. Roasted Pepper Make Margherita Pizzas (No. 1); add roasted pepper strips and red pepper flakes with the cheese.

6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.

7. Pepperoni-Mushroom Make New York-Style Pizza (No. 6); top with sauteed mushrooms and sliced pepperoni before baking.

8. Sausage-Broccoli Rabe Make New York-Style Pizza (No. 6) with only 1 1/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.

9. Stuffed Crust Make New York-Style Pizza (No. 6), but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.

10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

2014-12-30T11:06:00.001-08:00

Wow, I can't believe that I have million viewers!! I am very glad and thank you everybody! That means for me much!! <3 a="" all="" best....="" can="" doesn="" go:="" happy="" here="" how="" i="" is="" it="" know="" make="" nbsp="" new-year="" new="" no...="" p="" party="" pie="" recipe="" t="" that="" the="" think="" u="" we="" who="" wish="" without="" year="">

READY INABOUT1¼ hrs

Christmas Walnut Pie

Ingredients

Original recipe makes 1 9-inch pie

1 cup chopped walnuts
1/4 cup butter
1 (9 inch) deep dish pie crust

PREP
20 mins
COOK
45 mins
READY IN
1 hr 5 mins

Directions

Preheat oven to 400 degrees F (205 degrees C).
Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

2014-12-07T09:07:00.002-08:00

Ingredients

2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Nutritional Facts

Directions

Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

2014-11-28T04:58:00.001-08:00

Recipe from

Anna-Marie Franco

Cook: 25 Minutes

Ingredients

2 pounds lean ground beef

1/3 cup Chili Seasoning Mix

2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion

2 (8-oz.) cans tomato sauce

1 (16-oz.) can black beans, undrained

1 (15.5-oz.) can small red beans, undrained

Preparation

1. Brown beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.

2. Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Italian-Style Chili: Substitute 1 lb. Italian pork sausage and 1 lb. lean ground beef for 2 lb. lean ground beef. Remove casings from sausage, and discard; brown sausage and ground beef together as directed. Omit beans, and stir in 1 small onion, diced; 1 green bell pepper, diced; 2 small zucchini, diced; and remaining ingredients. Proceed with recipe as directed. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro. Makes 6 to 8 servings. Prep: 10 min., Cook: 25 min.

2014-11-21T12:55:00.001-08:00

These sausages might be hot stuff, but there's no reason to be alarmed.

INGREDIENTS

1 Medium red chile (seeded, finely diced)
1/3 whole pineapple (peeled; cored and quartered)
1 Mango (peeled & cored)
1 Small red onion, minced
2 Tablespoons olive oil
1 Tablespoon lemon juice
Kosher salt and freshly ground black pepper
1/2 Cup pickle relish

4 Large hot dogs
4 Slices apple wood smoked bacon
4 Seeded hot dog buns
8 Pickled jalapeno round slices (drained)
1 Shot tequila (for deglazing)
Ketchup for topping
Mustard for topping

PREPARATION

Step 1:

Par-cook Bacon over grill for 1-2 minutes to render some of the fat. Drain and set aside.

Step 2: Salsa

Preheat an oiled grill pan over medium-high heat. Grill the Pineapple and Mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/4-inch dice. Toss in large bowl, with the remaining Salsa ingredients to combine. Season with Salt and Pepper to taste. Set aside.

Step 3: Dog prep

Using a sharp knife, make a lengthwise cut down the center of the Dog. Cut open the jalapeno slices and unravel into a long thin strip. Place 2 strips of pickled Jalapeno into the Hot Dog spacing out so it fills the length of the Dog. Wrap each dog tightly with a strip of Bacon and secure with toothpicks at each end to hold in place.

Step 4:

Preheat a grill (or cast iron skillet) to medium heat. Coat the grill surface with Canola Oil to ensure the Hot Dogs don’t stick; grill until Bacon is cooked through and crisp and Hot Dogs are charred, rotating several times to evenly cook the Bacon – about 8-10 minutes in total. (Optional: deglaze and flambé pan with tequila)

Step 5:

During the last minutes of grilling, split each bun and toast for 1-2 minutes per side. Remove toothpicks and nestle the Hot Dog into the toasted bun. Top with Spicy Relish and serve with Ketchup and Mustard, if desired.

Helpful Tips:

1. Use thin cut bacon for the recipe. Avoid using thick cut bacon, as it will not cook through enough being wrapped around the hot dog. 2. Always have toothpicks on hand to pin the bacon to the hot dog.

2014-11-21T12:51:00.000-08:00

Khinkali, which is a Georgian type of Dumplings, originated in mountainous regions of Mtiuleti, Pshavi and Khevsureti. Later Khinkali varieties spread across the Caucasus region. They are made of mixed pork and beef, sometimes of lamb. Sometimes Khinkali are filled with mushrooms, potatoes, or cheese instead of meat.

Ingredients

For the dough:
1kg of flour
500mg of water
Salt

For the stuffing:
1kg of minced meat (mixed beef and pork)
3 onions
Salt
Ground red pepper
Water
Cumin (optional)

Preparation:

Add salt to flour, pour in water and knead. After the dough is formed, put it on the table and knead with your palms until you get a dense, elastic mass. Leave it for about half an hour and prepare the stuffing in the meantime.
Add salt, pepper, minced onions and a bit of cumin to the meat, then add a bit of water, but be careful not to dilute it too much.
Roll the dough out until it’s around half a centimeter thick, then cut round pieces out of it and flatten them a bit more afterwards. If you want the pieces to be bigger than usual, it is perfectly fine to make the dough even thinner.
Put a teaspoon of meat in the middle of each round piece of dough and close it up, forming a round “sack”. Sprinkle flour on the cutting board and put completed Khinkali on it. This process should be fast in order not to allow meat juice to soak the dough too much, otherwise the Khinkali may open or burst during boiling.
Make sure you knead the minced meat as you’re making Khinkali, to make sure the meat juice is evenly distributed inside them. Meanwhile, water should be boiling in a large cooking pot nearby. Add some salt to the water, throw in the Khinkali and carefully stir with a wooden spoon so that they don’t stick to walls or bottom.
You will know when Khinkali are done: they will swell and float to the surface. Scoop them out and sprinkle with black pepper.
Bon appétit.

2014-11-20T08:14:00.002-08:00

I think that all Americans love hamburgers but do you know that they are very dangerous for our life? Here's recipe for hamburger made home )) ENJOY:

PREP
25 mins
COOK
10 mins
READY IN
35 mins

Directions

Preheat an outdoor grill for medium-high heat.
Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

2014-11-20T03:53:00.002-08:00

Gluten-free pizza

With homemade tomato sauce

Thin, crisp and delicious – gluten-free pizza never tasted so good!

Serves 4

45m (plus proving)

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.

Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.

Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.

In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.

Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks and the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste.

Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking tray (you'll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over the mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories68334%
Carbs89.5g34%
Sugar9g10%
Fat26.7g38%Saturates
11.4g57%
Protein22.2g49%

2014-11-11T04:19:00.005-08:00

Preheat the oven to 350 degrees F.

Partially cook the pasta for 4 to 5 minutes in boiling salted water. The pasta should be too firm to eat, as it will be further cooked in the oven. Put to one side.

In a small saute pan, heat the heavy cream, and then add the three cheeses, nutmeg and pepper, and stir. When the cream and cheese mixture is bubbling, add the par-cooked pasta. As the pasta continues to cook, it will absorb some of the flavors of the mixture. Once the pasta is coated, pour into an ovenproof baking dish and sprinkle with the breadcrumb mixture. Put in a hot oven for 10 to 15 minutes.

Serve hot with a serving of ring bologna and a green side salad.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Welcome

2014-11-11T04:16:00.001-08:00

DIRECTIONS

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter.Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.