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aamodakitchenid

Elegant And Classy Modular Kitchen For Modern Family - 0 views

www.blogroll.net/article.php

Elegant And Classy Modular Kitchen Modular Kitchen For Modern Family kitchen as heart of a home Modular kitchen prices open kitchen island design Modular kitchen Accessories

shared by aamodakitchenid on 13 Apr 15 - No Cached
  • aamodakitchenid on 13 Apr 15
     
    A kitchen is considered as the heart of a home. This is the place where one spends lot of time doing chores. Everyone desires to have a classy and elegant look in the kitchen, as that's the only place that can be used for the ample storage of food and for many purposes. In order to make kitchen livelier and cool, prefer the concept of a modular kitchen. It is the contemporary concept of a kitchen with sleek designs and permissive features. There are various styles to design the modular kitchens or desired the kitchen categories. Kitchen interiors can include an array of furniture like chairs, tables, racks, closets and more equipments. Contemplating the various kinds of kitchen furniture in today's scenario. Modular kitchen prices depend upon the type of design choose and also depend on their categories. When availed carefully, modular kitchen will provide good timely service. The accessories will also define the price. Installation for typical brands can take upto 15 days. Local brands will be cheaper, however ensure that do not compromise on material or design. Modular kitchen are available in a variety of designs, Modular kitchen cabinets like pull outs, trays, drawers, racks, shutters will be charged depending upon the space of kitchen and their designs. A large cooking area or an open kitchen feels like island design. The worst part though, is that the designs include the hob in the island, these are not recommended as Indian houses generally do not have underground pipelines. This makes it difficult to conceal the gas pipeline. Price Based On Types Of Modular Kitchen: A box type kitchen as it is quite common. A box type kitchen can be created if kitchen does not have any counters or shelves at all. It includes various cabinets, counters, shutters and pullouts. Modular kitchens can be designed in various other styles like : Crystal style Time Style U shaped style C shaped style L shaped style Modular kitchen Price In Hyderabad: For Fl
kitchentreasures

Tandoori Chicken - KitchenTreasures - 0 views

www.kitchentreasures.in/...tandoori-chicken

food recipes cooking

shared by kitchentreasures on 26 Jul 16 - No Cached
  • kitchentreasures on 26 Jul 16
     
    Posted by Shihabudeen V M 1 Kg Whole chicken 3 Tbsp Kitchen Treasures Kashmiri Chilli Powder 1 Tsp Kitchen Treasures Turmeric Powder 2 Tbsp Kitchen Treasures Ginger garlic paste 2 nos Lemon juice 1 Tsp Kitchen Treasures Garam masala 1 pinch Chat masala Butter 25 gms 2 Tsp Coriander leaves (chopped) 1 cup Hung curd Salt to taste Step1 Clean the chicken thoroughly and make incisions with sharp knife in order to marinate the chicken well.
webday

Healing And Sealing The Gut (Plus Creamy Mexican Avocado Soup Recipe) - 0 views

As we enjoy the last of the sizzling summer sun and head into Fall, it's a great time to bring out soothing soup recipes and still enjoy them pleasantly chilled. After you've been outdoors all day,...

Recipes food

started by webday on 15 Mar 16 no follow-up yet
Jenny jenny

Carrot Onion Tomato Soup - 0 views

www.food121.co.uk/...cooking-recipes

soup recipes food delivery

shared by Jenny jenny on 09 Apr 14 - No Cached
  • Jenny jenny on 09 Apr 14
     
    Healthy eating and diet are because of varieties in food but also due to the yummy flavour being added... http://bit.ly/1k24ZdP #soup #food #chinesefood
  • ...1 more comment...
  • Jenny jenny on 25 Apr 14
     
    Cooking recipes become interesting about food and eating when it has oomph into it while cooking... http://bit.ly/1k24ZdP #cooking #takeaways #delivery #food
  • Jenny jenny on 09 May 14
     
    Healthy eating and diet are because of varieties in food but also due to the yummy flavour being added... http://bit.ly/1k24ZdP
  • Jenny jenny on 17 May 14
     
    Put oil in pressure cooker under medium heat. Add chopped onions and cook, stirring, until... http://bit.ly/1k24ZdP #recipes #soup
policomm ray

Turkey wok with pineapple, oystersauce and honey - tasteandshare.com - 0 views

www.tasteandshare.com/...turkey-wok-with-pineapple

shared by policomm ray on 01 Oct 09 - Cached
  • 1 ½ assorted peppers (green, red and yellow) 300 gr. turkeybreast 3 small carrots 10 pineapple chunks, best if fresh pineapple. 1 onion 3 cloves of garlic 1 cup of oyster sauce 2 tablespoons honey Salt and pepper Preparation: 1.Cut the breast in rough chunks and mix it with the chopped garlic and oystersauce and let it be for 15 minutes. 2.Peel the onion and carrots in smaller chunks and do the same with the peppers. 3.Start by roasting the carrots in butter and olive oil on low heat. When semi done, add the onions, peppers, pineapple chunks and spice it up with salt and pepper. When the vegestables are almost done, put them in a bowl while we roast the turkey. 4.On the same pan as the you roasted the vegestables, were gonna roast the turkey on full heat until golden, then turn down to low heat and add the begestables and honey. 5.If you want the wok to be more spicy you can add some more oyster sauce. Serve right away eventually with rice or just bread. Easy dinner for the whole family in just 30 minutes.
Joelle Nebbe-Mornod

Thai rice soup with shrimp, Khao Tom Goong / ImportFood.com recipe - 0 views

importfood.com/...tricesoupwshrimp.html

cooking recipe thai

shared by Joelle Nebbe-Mornod on 09 Nov 08 - Cached
  • Ingredients  2 cups water  1 cup cooked Thai jasmine rice  1 cup thinly sliced Chinese celery (including the leaves), or spring onion half teaspoon preserved cabbage 2 tablespoons fish sauce  1 tablespoon Maggi seasoning  1 tablespoon garlic, thinly sliced  Shiitake mushrooms, sliced (optional) 1 teaspoon Thai pepper powder fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.  Method  In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally.  Now add the shrimp, and cook until they turn pink.  Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.
nicole smith

Pork Chops 'n Apples - 0 views

inside-the-kitchen.blogspot.com/...pork.html

low-fat recipe recipes meat pork

shared by nicole smith on 05 Jan 09 - Cached
  • nicole smith on 05 Jan 09
     
    a low-fat recipe for those who are on a diet.
policomm ray

Lavender-crusted Duck Magret - 0 views

chocolateandzucchini.com/...avendercrusted_duck_magret.php

shared by policomm ray on 24 Mar 09 - Cached
  • Magret en Croûte de Lavande 2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper Serves 4. Slash a few diagonal cuts in the skin of the meat. Combine the rest of the ingredients in a small mortar or spice grinder, and pestle or process until finely ground. Sprinkle this rub on the flesh side of the meat, wrap each piece tightly in plastic, and chill for an hour. Remove the meat from the fridge 15 minutes before serving. Preheat the oven to 200° C (400° F), and place the fillets or magrets (without the plastic wrap!) skin side down in a baking dish. Slip into the oven to bake for 15 minutes, flip the meat, and return into the oven for 5 minutes. If desired, you can switch the oven to grill mode at this point to get the skin crispy and golden. Transfer the meat on a cutting-board, and reserve the cooking juices. Cover the meat with foil, and let rest for 5 minutes. Cut each fillet in 1-cm (1/2-inch) slices, drizzle with the juices, and serve with mashed purple potatoes.
  • policomm ray on 24 Mar 09
     
    soiunds interesting. never eaten lavendar flavours - use sparingly
policomm ray

Saffron Mussels Mariniere - 0 views

chocolateandzucchini.com/...saffron_mussels_mariniere.php

shared by policomm ray on 01 Sep 09 - Cached
  • Moules au champagne et au safran (ou pas) - one pinch saffron threads (optional) - 1.8 kilograms (4 pounds) fresh, live mussels, about 2.5 liters (see note) - 15 grams (1 tablespoon) butter - 4 small yellow onions, about 250 grams (9 ounces), finely minced - 1 clove garlic, finely chopped - 240 ml (1 cup) dry champagne, or other dry white wine, sparkling or not - freshly ground black pepper - 2 handfuls flat-leaf parsley, snipped - 2 to 4 rounded teaspoons crème fraîche, or sour cream
policomm ray

Carbonara pasta - 0 views

www.roma-gourmet.net/inglese

shared by policomm ray on 05 Jun 09 - Cached
  • Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes). Cook spaghetti in a 6 to 8 quart pot of boiling salted water. While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl. Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
  • bacon; 1 medium onion finely chopped; 1/4 cup dry white wine; 400 gr spaghetti; 3 large eggs; Parmisan cheese finely grated (3/4 cup); Pecorino Romano cheese finely grated (1/3 cup); Moliterno Pecorino cheese; 1 teaspoon Sechuan black pepper; 1/4 teaspoon salt
policomm ray

Lamb and Orange Khoresh Stew - 0 views

chocolateandzucchini.com/...mb_and_orange_khoresh_stew.php

shared by policomm ray on 07 Apr 09 - Cached
  • Lamb and Orange Khoresh - 4 organic oranges, about 700 grams (1 1/2 pounds) total - 30g (2 tablespoons) butter - 2 tablespoons sugar - 1 tablespoon olive oil - 1.8 kilos (4 pounds) lamb, half from the shoulder and half from the neck (bone-in), cut into 4-cm (1 1/2-inch) cubes - 400 grams (14 ounces) yellow onions, peeled and thinly sliced - 1/2 teaspoon ground cinnamon - 4 pods green cardamom, smashed with the blade of a knife - a pinch saffron threads (optional) - 1 lime - 600 grams (1 1/3 pounds) carrots, peeled and thinly sliced - 2 tablespoons orange flower water - 40 grams (1/3 cup) unsalted pistachios, roughly chopped - a handful of fresh mint leaves - salt, pepper Serves 6.
  • Prepare the candied orange peel. Wash 3 of the oranges well and use a vegetable peeler to peel off the very surface of their peel: the goal is to get the orange part and as little of the white as possible. Cut the peel in matchstick-size strips (I use kitchen shears). Bring water to a boil in a small saucepan, add the orange peel and boil for 3 minutes. Drain and return to the pan. Add the butter, sugar, and a good pinch of salt. Melt over medium heat and cook for a few minutes, stirring frequently, until the pan smells like salted butter caramel and the strips are lightly browned. Don't overcook or they will be bitter. Lift the peels from the pan with tongs or a slotted spoon, letting the melted butter drip down, and transfer to a plate lined with a paper towel to cool. Reserve the butter that remains at the bottom of the pan. (This can be made a day ahead.)
  • Cook the stew. Heat the oil and reserved butter in a large, heavy-bottomed pot (I use my cast-iron cocotte) over medium heat. Add the meat without crowding (you may have to work in two batches) and cook for a few minutes on each side until browned. Set aside on a plate. Pour in a little water to deglaze the bottom of the pot, add the onions, sprinkle with a little salt, and cook for a few minutes, until soft. Add the cinnamon, cardamom, and saffron, and cook for a minute to toast the spices. In the meantime, squeeze the juice from the lime and 2 of the oranges (one of them now naked). Return the meat to the pot and sprinkle with salt and pepper. Pour in the citrus juices, and add a little water so the liquids almost cover the meat but not quite. Turn the heat down to low, cover, and simmer for 1 1/2 hours, stirring every once in a while. Add the carrots 30 minutes before the end of the cooking. Segment the 2 remaining oranges and add the segments to the pot 10 minutes before the end of the cooking. Taste and adjust the seasoning. Stir in the orange flower water at the last minute, and serve with basmati rice (I opted for brown basmati rice) and a sprinkle of candied orange peel, pistachios, and mint cut into strips -- I just passed these toppings around in small bowls for each guest to help himself.
  • ...1 more annotation...
  • e peel, pistachios, and mint cut into strips -- I just passed these toppings around in small bowls for each guest to help himself. Adapted from Petits Larcins culinaires.
policomm ray

Tomato Mint Salad Recipe | Cookthink - 0 views

www.cookthink.com/...Tomato_Mint_Salad

shared by policomm ray on 18 May 09 - Cached
  • 1 1/2-ounce bunch fresh mint 1/4 cup extra-virgin olive oil 1/4 cup orange juice 1 tablespoon balsamic vinegar 1 clove garlic, pressed or minced 4 to 6 (depending on size) perfectly ripe tomatoes
  • 1. Pick the leaves from the branches of mint, wash thoroughly and chop finely. 2. In a non-metallic serving bowl, mix the mint leaves with the olive oil, orange juice, vinegar, garlic, salt and pepper. 3. Slice the tomatoes and place in the dressing, turning the slices so that they are evenly coated. Refrigerate for at least 1 hour before serving.
  • policomm ray on 18 May 09
     
    Orange juice and balsamic bring out the natural sweetness of ripe tomatoes and mint perks up the whole dish.
policomm ray

Grated Carrots and Beets - 0 views

chocolateandzucchini.com/...grated_carrots_and_beets.php

shared by policomm ray on 17 Jun 09 - Cached
  • Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, to taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - A grated apple or shallot - Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out) Serves 4 to 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
policomm ray

Gratin Dauphinois (Potato Gratin) - 0 views

chocolateandzucchini.com/...n_dauphinois_potato_gratin.php

shared by policomm ray on 29 Jun 09 - Cached
  • Gratin Dauphinois - 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm) - 500 ml (2 cups) milk (whole or part-skim, not skim) - 1 1/2 teaspoons salt - freshly grated nutmeg - 1 clove garlic, sliced lengthwise - 3 tablespoons finely chopped chives (optional) - 60 ml (1/4 cup) heavy cream (marketed as double cream in the UK and crème fraîche liquide in France) Serves 6 as a side dish. Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch. Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency. While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove. Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream. Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving. You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving
Jenny jenny

Date and Cashewnut Cookies | food delivery | Food121 - 0 views

www.food121.co.uk/...date-and-cashewnut-cookies

cashewnut cookies delivery recipe healthyfood

shared by Jenny jenny on 16 Apr 14 - No Cached
  • Jenny jenny on 16 Apr 14
     
    It's the matter of only 15 minutes and the delicious cookies full of taste and nutrition will get...http://bit.ly/RodGFi #food #cookies #fooddelivery
  • ...1 more comment...
  • Jenny jenny on 03 May 14
     
    Combine the dates and 1 cup of water in a deep pan and boil it. Lower the flames and boil or cook it for another 10... http://bit.ly/RodGFi
  • Jenny jenny on 23 May 14
     
    Wednesday 16, April 2014 It's the matter of only 15 minutes and the delicious cookies full of taste and nutrition will get ready. A perfect iron-rich treat to start the week ensuring optimum brain functioning and development. Ingredients: 1. 1/2 Cup Dates (Khajur), Deseeded And Chopped 2. 1/2 Cup Soya Flour 3.
  • Jenny jenny on 22 Aug 14
     
    Yummy and nutrition enrich cookies recipe... http://bit.ly/RodGFi
Inhydrogreens

Leafy greens : Leafy Basket - 0 views

inhydrogreens.com/...basket-of-leafy

Hydroponic Vegetables Online Leafy Green Vegetables in Delhi Fresh Herbs Online Delhi Chopped Vegetables Online Hydroponic Vegetables in Delhi Buy leafy vegetables online Buy microgreens near me Buy Hydroponic vegetables Online leafy vegetables Hydroponic

shared by Inhydrogreens on 02 Nov 22 - No Cached
  • Inhydrogreens on 02 Nov 22
     
    Leafy Green Basket Healthy diets should include leafy green vegetables. Vitamins, minerals, and fiber are all packed into them, but they're low in calories. Leafy Basket(बास्केट)-1kg Spinach Hyd. 200gm swiss chard mix :-250gm Mixed Lettuce Hyd:-200gm Lettuce Locarno:- 200gm Lettuce green :- 250gm Hydroponic bokchoy :-300gm oakleaf green :- 200gm oakleaf red :- 200gm lollo rosso lettuce :-200gm
Inhydrogreens

Buy Hydroponic Mint in Delhi NCR | Inhydrogreens - 0 views

inhydrogreens.com/...organic-hydroponic-mint

Salad box online Mix Lettuce Box Buy Online Microgreens Box Buy Hydroponic Microgreens Hydroponic Vegetables Online Leafy Green Vegetables in Delhi Fresh Herbs Online Delhi Chopped Vegetables Online Hydroponic Vegetables in Delhi Buy leafy vegetables onli

shared by Inhydrogreens on 09 Nov 22 - No Cached
  • Inhydrogreens on 09 Nov 22
     
    This refreshing herb contains menthol, which leaves a cooling after-effect in the mouth. The subtly sweet, soft leaves are excellent for digestive problems, mask bad breath, decrease breastfeeding pain, and are rich in vitamin C, D, E, and A. Mint is a remedy to manage ailments related to the digestive tract, oral, respiratory and skin disorders such as acne, insect bites & burns. It is found to alleviate migraine pains, minor aches, muscle sprains and cramps.
Inhydrogreens

One of the Best Hydroponic Vegetables Online | Inhydrogreens - 0 views

www.crunchbase.com/...in-hydro-greens

Salad box online Mix Lettuce Box Buy Online Microgreens Box Buy Hydroponic Microgreens Hydroponic Vegetables Online Leafy Green Vegetables in Delhi Fresh Herbs Online Delhi Chopped Vegetables Online Hydroponic Vegetables in Delhi

shared by Inhydrogreens on 09 Nov 22 - No Cached
  • Inhydrogreens on 09 Nov 22
     
    We changed everything about growing food, without changing the food. Our produce tastes incredible. We grow a variety of sustainable and healthy fruits, vegetables & herbs and we do it all at levels of precision that are impossible through traditional farming. The fresh produce we grow is delicious, nutritious, and vibrant. We deliver to nearby areas on the same day of harvest, ensuring optimal freshness and taste. Best of all, it's grown with an unprecedented level of environmental responsibility.
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