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Tag: Street Food

Food Travel Adventures By Mark Weins, Travel, Leisure & Photography

The Most Insane Street Food In Thailand By Mark Weins

July 5, 2018 beautifulyou583

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Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary by David Tanis, NYT Cooking
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ONE PAN Honey & Garlic Chicken Dinner! October 23, 2019
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[Full] At-Home Eye Area Care: Dark Circles, Fine Lines, De-Puffing & More October 15, 2019
30-minute Fat-Burning Interval Workout (NO equipment!) October 15, 2019
6 Moves for the Abs with an Exercise Ball October 15, 2019
Crispy Rosemary Butter Roasted Potatoes. By Half Baked Harvest October 15, 2019
Healthier 30 Minute Beer Braised Chicken By Half Baked Harvest October 15, 2019
Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash By Half Baked Harvest October 15, 2019
CHINESE WINTER MELON SOUP WITH MEATBALLS October 12, 2019
5 Secrets for Youthful Skin to Look 5 Years Younger (ft. Beauty Within) October 12, 2019
WORKOUT FOR WOMEN – STANDING AB WORKOUT – SHAPE YOUR WAIST WITH THIS HOME WORKOUT – Lucy Wyndham Read October 11, 2019
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All About Vitamin A Cream (Retinol, Retinoids, Retin-A)l Say NO to Acne, Fine Lines, & Side Effects! October 11, 2019
Seafood kimchi fried rice by Maangchi October 5, 2019

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#Repost @thevegansclub with @get_repost ・・・ 🍟😍 Baked Potato Wedges! 📷 by @naturally.dan 🚨🚨Recipe: - 4 large Potatoes - 1 1/2 table spoons flour - 1 tea spoon Paprika powder - 1 table spoon olive oil - 1/2 tea spoon salt - 1 tea spoon dried rosemary - Some pepper Let them bake for 25-30 Minutes at 180°C Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbowls @thevegansclubfruit @thevegansclubsweets Join and be part of our Facebook group: TheVegansClub Group 💙

#Repost @thevegansclub with @get_repost ・・・ 🎃😍 VEGAN RICOTTA STUFFED SHELLS w/ creamy pumpkin sauce! 📷 by @alexafuelednaturally 🚨🚨Recipe: Serves 5-6 people Ingredients: 25 uncooked pasta shells (or gf shells) 1 (14 ounce) package of firm tofu 1 cup raw almonds 1/2 tsp salt 4 tbsp nutritional yeast 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/4 tsp pepper 3 cups chopped spinach 1/2 cup unsweetened almond milk CREAMY PUMPKIN SAUCE 1 small sugar pie pumpkin or butternut squash 1/4 cup raw cashews 1 cup unsweetened almond milk 1/2 cup watered 1 tsp salt 1/2 tsp pepper 1/4 cup nutritional yeast 1 1/2 tbsp tomato paste 1 tsp garlic powder Method: 1.Preheat oven to 400 degrees F. 2. Cook the pasta according to the package directions, drain and set aside. 3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes. RICOTTA: 1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes. 2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel. 3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. 4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain. 5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed. 6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down. 7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbow

#Repost @thevegansclub with @get_repost ・・・ 🍫😍 Double Chocolate Pudding Cake! 📷 by @vegaliciously 🚨🚨Recipe: • 5 dl coconut milk • 2 dl water • 70 g unrefined sugar • a pinch of salt • 45 g cacao powder • 120 g dark chocolate • 1 tsp agar agar METHOD 1. Place milk, water, sugar and salt in a saucepan and heat over medium heat. 2. In a bowl, whisk cacao powder with 4 tbsp of water until lumps free then pour into the milk mixture and stir. 3. Add in the chocolate and stir until dissolved. 4. Place agar agar in a glas, add in 1 tbsp of water, stir and pour into the chocolate mixture. 5. Bring the mixture to a boil and boil for 1-2 minutes. 6. Pour the mixture into a mold, let it cool completely and let it rest in the fridge for 3-4 hours. 7. ENJOY Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbowls @thevegansclubfruit @thevegansclubsweets Join and be part of our Facebook group: TheVegansClub Group 💙

#Repost @thecarbcollection with @get_repost ・・・ TAG A CARB LOVER ❤️😂🙌 🌮 CHOCO TACO TUESDAY 🍫 Choco Taco Shake and features Cinnamon ToastCrunch cereal, churros, and a Choco Taco ice cream treat #milkshakes - Follow @thecarbcollection #thecarbcollection - 📸 @letseatwithalvin 📍 @blacktapnyc . . . . .

#Repost @insta.noodls with @get_repost ・・・ Two of the best things in life: Cheese and noodles? . . . 📸: @minor_daily_h #instanoodls #noodles #tasty #tastyfood #yumyum #nom #eatingfortheinsta #feastagram

#Repost @tabushabu with @get_repost ・・・ Tabu for you, Tabu for me, wait, I’m not sharing. 😅🍲😝 • • • • • • #lunch #dinner #hungry #huntingtonbeach #nomnom #foodblogger #EEEEEATS #buzzfeedfood #dumplings #noodle #foodiefeature #foooodieee #feastagram #yelp #yelpoc #drinks #foodie #food #hotfood #souptime #soup #cooking #cheers #shabushabu #tastingtable #noodles #socalfood #foodporn #delicious

#Repost @recipe_tin with @get_repost ・・・ I exaggerate not when I say the marinade is SO GOOD I use it even when I’m not making Gyros!! ~ N x ❤️ . Greek Chicken Gyros | Serves 4 - 5 . INGREDIENTS 750g – 1 kg / 1.5 – 2 lb skinless thigh fillets or breast fillets Flatbread / pita bread / Lebanese bread Marinade: 3 garlic cloves, minced 1 tbsp EACH white wine vinegar, olive oil 3 tbsp EACH lemon juice and Greek yoghurt 1½ tbsp dried oregano, Salt & pepper Tzatziki: 2 cucumbers, deseeded, grated, excess water squeezed out 2 cups low fat Greek yoghurt 1 tbsp EACH white wine vinegar, lemon juice, olive oil Salad: 3 EACH tomatoes and cucumbers, diced 1/2 red spanish onion finely chopped, 1/4 cup fresh parsley leaves . DIRECTIONS 1. Mix marinade in bowl, combine with chicken in ziplock bag. Marinate for 2 - 24 hrs. 2. Mix tzatziki ingredients in bowl, set asie 20 minutes. 3. Combine salad ingredients in bowl. 4. Heat a bit of oil in a skillet or BBQ over medium high heat. Cook chicken 4 minutes on each side, rest for 5 minutes loosely covered with foil. 5. To serve, place chicken and salad in center of pita bread, top with tzatziki and roll up tightly. . #recipetineats #greekfood #gyros #chickenmarinade #chickenrecipes

#Repost @insta.noodls with @get_repost ・・・ Sausages or wontons with your noodles? . . . 📸: @davidthefoodie #instanoodls #noodles #tasty #tastyfood

#Repost @iamafoodblog with @get_repost ・・・ is it steak o’clock yet? cast iron steak with bone marrow, jammy eggs, and japanese chimichurri; if it got any richer this steak would own amazon.

#Repost @feedtheswimmers with @get_repost ・・・ Consider this, and all of its variations, for a delicious and comforting #meatlessmonday! A Cauliflower Bake with Beets, Cannellini Bean and Fennel with Dill (there’s also carrot and spinach in there) from @amychaplin’s Whole Food Cooking Every Day. This may be the healthiest comfort food you’ll find😋. The cauliflower is puréed to a dreamy texture (I blended it here with macadamias) and layered generously on top of hearty vegetables and legumes and baked until golden making this one powerhouse of a meal. My next combo will involve winter squash, lentils and greens and I’ll be sure to share it with you. I’m also thinking this will make a brilliant vegetarian option on my Thanksgiving table! (Everything in this pan from @unsqgreenmarket) #cauliflower #wholefoodcooking #thisisfall

#Repost @localhaven with @get_repost ・・・ Re-making some of my favorite soups with all this rain. Love, love this Chicken and Rice Soup with Garlicky Chile Oil. . . . . . #BHGfood #foodwinewomen #instafood #tastingtable #thekitchn #feedfeed #foodandwine #mywilliamssonoma #eattheworld #f52grams #vsco #realsimple #buzzfeedfood #bareaders #myDomaineEats #feedfeed #ImSoMartha #beautifulcuisines #foodblogfeed #thenewhealthy #SOdomino #rscookingschool

#Repost @dianemorrisey with @get_repost ・・・ Meatballin on a Monday 😎 : : : Sage and Thyme Meatballs with a Maple Soy Chili Glaze over Pureed Parsnips : : 2 eggs 3/4 cup milk 1 cup Panko 1/2 cup onion grated 2 tsp salt 1/2 tsp pepper 2 tsp chopped fresh sage 1 tsp chopped fresh thyme 2 pounds ground beef * Glaze: 1 cup real maple syrup 1 cup chili sauce 2 tbls fresh chives 1 tbls soy sauce 1/2 tsp ground mustard * Preheat oven to 425F. In a large bowl, combine eggs, milk, Panko, onion, salt, pepper and herbs. Mix the beef in with your hands until it is completely mixed in. Let sit for 10 minutes. Shape into balls (mine were 1/3 cup each) Place in a parchment lined sheet and bake in 400F oven for 20 minutes. Meanwhile make the glaze. In a saucepan, combine syrup, chili sauce, chives, soy sauce,and mustard. Bring to a soft boil and let simmer gently for 10 minutes : : : Parsnips: 1 1/2 lb parsnips, peeled and sliced Salt and pepper 1 1/2 cup milk 1 cup heavy cream 4 clove of garlic 3 sprig of thyme 1 bay leaf 1 stick butter Extra-virgin olive oil Parsley for garnish * Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme. Bring to a boil and reduce to simmer. Cook until fork tender, about 15 minutes. Lift parsnips with a slotted spoon into a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley : : : : #thekitchn #food52 #feedfeed #meatballs #parsnip #wholefoods #allrecipes #buzzfeedtasty #yahoofood #tasteofhome #tohfoodie #epicurious #tastingtable #realsimple #todayfood #eatingwell #cookinglight #bhg #makesmewhole #buzzfeedfood #foodandwine #thenewhealthy #cleaneating #dianemorrisey #healthy

#Repost @theoriginaldish with @get_repost ・・・ some cheese board inspiration for your saturday night🍂 as soon as we get some time away from the restaurant, this is EXACTLY what i’ll be making to celebrate our family’s opening of @nancyspizza in chicago! i’ll be sharing more behind the scenes on stories this week!!

#Repost @feedtheswimmers with @get_repost ・・・ So simple. Honey Nut Squash roasted until well caramelized with olive oil, maple syrup, a touch of sesame oil, flaky sea salt, fresh ground pepper and a few sprigs if thyme. So flavorful and delicious, they’re hard to share, but you will because that’s why we all love to cook!👩‍🍳 These Fall babies are truly seasonal so grab several while you can. Happy Friday and wishing you all a fun weekend! #honeynutsquash #thisisfall #savmarketreport

#Repost @donalskehan with @get_repost ・・・ This is the soup you need to make this soup season: pumpkin, chilli & coconut! 🎃 1kg of pumpkin or butternut squash, peeled and chopped into rough chunks 1 tbsp of melted butter 2 tbsp of rapeseed oil A few sprigs of thyme 2 red onions, roughly chopped 2 tsps of red chilli flakes 1 x 400g tin of coconut milk 1/2 litre of vegetable stock Sea salt and ground black pepper Preheat the oven to 220°C/450°F/Gas Mark 8. While you prepare the pumpkin, scrape out the seeds, clean them in a colander with cold water and then dry the in a tea towel. Pop the seeds in a roasting tray tossed with a little melted butter and roast in the oven until toasted. Remove and set aside. Tumble the pumpkin into a roasting tin with the thyme and toss in a little oil. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and tender when pierced with a fork. In a large pot, heat a drop of oil and fry the onions until they are soft. Stir through the chilli flakes and fry for a further minute. Discard the thyme and add the roast pumpkin to the pot, along with the coconut milk and vegetable stock. Bring to the boil and simmer for 5 minutes. Using a hand blender, whizz the soup until you have a velvety smooth consistency. You may need to add more stock or boiling water to get the right consistency. Add sea salt and ground black pepper and check the seasoning. Serve the soup in warm bowls with a sprinkle of chilli flakes and toasted pumpkin seeds.

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