Monday, September 25, 2017

Campfire Cones


chocolate chips
graham cracker pieces
mini marshmallows
waffle cones
Optional toppings: M&Ms, Rolos, peanut butter cups, bananas, strawberries, coconut, brown sugar, butterscotch chips, nuts, anything your imagination can come up with


Layer desired waffle cones with toppings and wrap in foil. Toss in the campfire coals for 5-7 minutes or until everything is nice and melted. They can also be baked in the oven at 400 degrees for 5-7 minutes. Can be assembled ahead of time for a fun treat.

Sunday, September 24, 2017

African Beef Curry

Ingredients for 4 servings

½ teaspoon salt
1 can (14-½ ounces) diced tomatoes, undrained
1 pound beef stew meat, cut into ½-inch cubes
1 small green pepper, chopped
1 small onion, chopped
1 small sweet red pepper, chopped
1 to 2 tablespoons curry powder
Hot cooked rice
Raisins, chopped salted peanuts and sweetened shredded coconut, optional


In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-½ to 2 hours or until meat is tender.

Serve with rice. Garnish with raisins, peanuts and coconut if desired.

Saturday, September 23, 2017

French Onion Dip

Ingredients for 2½ cups

½ cup mayonnaise 
1 container sour cream
1 package Knorr® French Onion recipe mix


Combine all ingredients in medium bowl. Chill, if desired.

Serve with your favorite dippers.

Friday, September 22, 2017

Herb-Crusted Lamb Skewers

Ingredients for 4-6 servings

For the Marinade:

1/3 cup extra-virgin olive oil
1 tablespoon freshly minced garlic
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1-inch cubes
3 tablespoons fresh juice from 2 lemons
For the Herb Mixture:

½ cup Dijon mustard
1 tablespoons finely chopped fresh sage
1 tablespoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
Wooden skewers, soaked in water for at least 30 minutes prior to use


For the Marinade 

Whisk together oil, lemon juice, garlic, salt, and pepper in a small bowl. Place lambs cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours. Remove lamb from marinade and thread onto skewers.

For the Herb Mixture 

Mix together thyme, sage, and rosemary in a small bowl. Set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until lamb is well seared on all sides, about 3 minutes per side.

Move skewers to cool side of grill and brush with mustard. Sprinkle all over with herb mixture. Cover grill and continue to cook until center of lamb registers 130°F on an instant-read thermometer. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Thursday, September 21, 2017

Chicken And Tomato Spiced Curry

Ingredients for 4 servings

1 onion, peeled and roughly chopped
1tbsp Madras curry paste
1tbsp tomato paste
1tsp red wine vinegar
2 garlic cloves, peeled and crushed
3tbsp vegetable oil
300g vegetables such as red peppers, cauliflower, beans, carrots
400g canned chopped tomatoes
450g cooked chicken, cut into bite sized pieces
ground black peppercorns
sea salt
sprigs of coriander herbs


Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato purée, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through with no pink showing.

Wednesday, September 20, 2017

Arapash Or Harapash

Ingredients for 6-8 servings

½ cup scallions, minced
1 teaspoon salt
1 teaspoon thyme
1 ½ cups P.A.N. Pre-cooked Yellow Corn Flour
1 ½ cups ricotta cheese or yogurt
4 eggs, lightly beaten
4 tablespoons (½ stick) butter, melted
Feta cheese, for serving


Preheat the oven to 355°F.

Using an electric mixer, combine the P.A.N. Pre-cooked Yellow Corn Flour with all the ingredients except the feta cheese.

Grease a baking tray and spread the mixture until it is about ½ an inch thick. Sprinkle the feta cheese on top and bake for 20-25 minutes.

Serve warm as a side dish.

Tuesday, September 19, 2017

Cilantro Mojo Chops

Ingredients for 4 servings

¾ tsp. ground cumin
1 cube Chicken flavor Bouillon
1 Tbsp. chopped fresh cilantro
1 tsp. lime juice
2 cloves garlic, finely chopped
2 Tbsp. orange juice
4 bone-in pork chops or boneless, 1-½-inch thick (about 2 lbs.)


Combine all ingredients except chops in a small bowl. Coat chops with bouillon mixture and marinate in refrigerator 30 minutes to 24 hours.

Grill or broil chops about 10 minutes or until done, turning once. Serve chops with your favorite side dish.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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