tag:blogger.com,1999:blog-40188491318933770022024-02-20T01:47:56.009-08:00kumpulan masakanKumpulan berbagai resep masakanUnknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4018849131893377002.post-46852964126411056962013-10-12T02:45:00.001-07:002013-10-12T02:46:18.906-07:00Cup Cake Pandan<div class="separator" style="clear: both; text-align: center;">
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<a awang="awang" bp.blogspot.com="bp.blogspot.com" cda6-orhs="cda6-orhs" ebek="ebek" href="http://www.blogger.com/blogger.g?blogID=4018849131893377002" http:="http:" imageanchor="1" oreng="oreng" s1600="s1600" style="margin-left: 1em; margin-right: 1em;" trsixczi="trsixczi" utih.jpg="utih.jpg" vy="vy" zpctrv23sg="zpctrv23sg"><img alt="Bebek Goreng Bawang Putih" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByGyijfbbdCIuHlLAWBA6GqbZf8LApDDn0EbVB2PVlZAjWuzJg6sq-7rza8k9Ore3Yz3kg2xILVaScZ7sqe7gaLXOpOM9Tstok-85wOnleVlw2Od7tXwsa1fngkQ-ULP0Byg7I_Z866vG/s320/Bebek+Goreng+Bawang+Putih.jpg" width="240" /></a></div>
3 pot bebek<br />
1 sdm bawang putih, cincang<br />
1 butir telur<br />
2 sdm meizena<br />
1 sdm Cajun<br />
Lada dan garam secukupnya<br />
Sambal Bangkok secukupnya<br />
Minyak goreng untuk menggoreng<br />
<br />
Campur bebek dengan bawang putih, meizena, Cajun, lada dan garam, aduk hingga
rata.
Tambahkan telur, aduk hingga rata, diamkan 15-30 menit
Panaskan minyak goreng, lalu goreng dengan api sedang hingga ayam matang, angkat dan
sajikan dengan sambal Bangkok. Hias dengan julient daun bawang, cabe merah dan wortel.<br />
<a href="http://www.farahquinn.com/recipes/532/bebek-goreng-bawang-putih/">Read More</a> <br />
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<a bp.blogspot.com="bp.blogspot.com" d7_lmxwmwsw="d7_lmxwmwsw" href="http://www.blogger.com/blogger.g?blogID=4018849131893377002" http:="http:" imageanchor="1" kz91vzti="kz91vzti" offertjes="offertjes" oklat.jpg="oklat.jpg" s1600="s1600" style="margin-left: 1em; margin-right: 1em;" t8ki="t8ki" ug="ug"><img alt="Poffertjes Coklat " border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeembPDYulCUSAutfu-PYadrn0-2fIwpmNmrZOByul8GvsZ6RPrGM7z8YQGkvax6x42QkFRJfNzZBJsmTWq7dL2elmX7DFah6C4KmRvp1Rc1VvsZSJUhiyLdNjeLhwPm6s3TTPhd_Aja4/s320/Poffertjes+Coklat.jpg" width="212" /></a></div>
Bahan<br />
180 gr Tepung terigu<br />
20 gr coklat bubuk<br />
½ sdm Ragi instant<br />
½ sdt garam<br />
50 gr gula pasir<br />
250 ml susu cair<br />
30 gr mentega,<br />
lelehkan
2 butir telur<br />
Pelengkap
Gula halus
Saus strawberry
Saus coklat
Pisang, potong kecil-kecil
Campur tepung terigu, coklat bubuk, ragi instant, garam dan gula pasir.
Masukkan susu sedikit demi sedikit hingga tercampur rata. Biarkan adonan mengembang selama 15-30 menit.
Masukan mentega leleh dan telur kedalam adonan, aduk hingga rata.
Panaskan cetakan yang telah dioles mentega di atas api sedang.
Tuang adonan ke dalam cetakan hingga bagian luarnya matang atau mengering, balikkan, masak lagi hingga matang. Angkat.
Hidangkan dengan bahan-bahan pelengkap.<br />
<a href="http://www.farahquinn.com/recipes/48/poffertjes-coklat/">Read More </a><br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-85085375707289784922012-03-14T01:18:00.000-07:002012-03-14T01:18:03.418-07:00Farah Quinn selau sexy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjZUNaDwaFFXi-jUaLEWDGknM25a6D2CIXnGl1sjuv9vXnAG6z0qEcVbeFhCY0kM9M6FgR841kCVOFrW3obpRAtz4RggoVhywuZCrvv16hWAvjywR5Dh5UPK-04cnXbluVzdgk1Csq3DM/s1600/farah+quinn+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjZUNaDwaFFXi-jUaLEWDGknM25a6D2CIXnGl1sjuv9vXnAG6z0qEcVbeFhCY0kM9M6FgR841kCVOFrW3obpRAtz4RggoVhywuZCrvv16hWAvjywR5Dh5UPK-04cnXbluVzdgk1Csq3DM/s320/farah+quinn+3.jpg" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPDl2zL-zX8HomPEAmKcpjvEcSRYXfrzpWVxtQ_ltuCVGgpQzG2WfnBO05wQM8pbuMwwCPCgdVtwr6_rkCV_l9SIeF2QSu8c0W9weL-BYUbrtlrkgsO6Lhvn7fuPxvNLMcg4IJf4Y-KOu/s1600/Farah+Quinn+Hot.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPDl2zL-zX8HomPEAmKcpjvEcSRYXfrzpWVxtQ_ltuCVGgpQzG2WfnBO05wQM8pbuMwwCPCgdVtwr6_rkCV_l9SIeF2QSu8c0W9weL-BYUbrtlrkgsO6Lhvn7fuPxvNLMcg4IJf4Y-KOu/s400/Farah+Quinn+Hot.jpeg" width="400" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-77615645028794650862010-10-10T15:22:00.000-07:002010-10-10T15:22:07.071-07:00Farah Quinn - make cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kid-ktssW5Y_soN8ERDRBNgg_aZPBBbZU1MZpxNUsYnMLR8pvNBzUBRx-jlTNlxnGAIy56JMiadJP5KbqIr6r_d531hTTmYCPgoFDNS_40qIOJ3tzncO_9RcgXzP4tvMcLX89c4XUufa/s1600/farah_quinn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kid-ktssW5Y_soN8ERDRBNgg_aZPBBbZU1MZpxNUsYnMLR8pvNBzUBRx-jlTNlxnGAIy56JMiadJP5KbqIr6r_d531hTTmYCPgoFDNS_40qIOJ3tzncO_9RcgXzP4tvMcLX89c4XUufa/s400/farah_quinn.jpg" width="266" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-60548984472229033092010-03-27T19:54:00.000-07:002010-03-27T19:55:06.121-07:00Farah Quin with Tukul<object width="320" height="265"><param name="movie" value="http://www.youtube.com/v/j-f5Xh0kzrY&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/j-f5Xh0kzrY&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="320" height="265"></embed></object>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-67021518475903348582010-03-07T01:15:00.000-08:002010-03-07T01:23:13.359-08:00Farah Quin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9rb-E_bGD4jMAMRDo3HpLnxAVmqdVvIifSHbuk0CYtvaqfUuHp-7lU2dcp6jn8SXyvuifyS4tv50q_vqtdDNw1x5dAthRlNZVZopWuneHg3Z9l_oiEP4ZlWpx-HWqDdQXTVAA9sFwuvN/s1600-h/farah%20quin%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9rb-E_bGD4jMAMRDo3HpLnxAVmqdVvIifSHbuk0CYtvaqfUuHp-7lU2dcp6jn8SXyvuifyS4tv50q_vqtdDNw1x5dAthRlNZVZopWuneHg3Z9l_oiEP4ZlWpx-HWqDdQXTVAA9sFwuvN/s320/farah%20quin%203.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7M8E4to2Ybx6TYGgc1W6WMYxnTlVQj9KFmgqLVxSlOk4FyI38Wdel_dOdMbemUjEkHkTf6vSjoPG6ezphPa6AvXSSGOjs52EbH2HFqJ9F_TObfQ2T3fX44VcTasE2cCnthPIUDqBuCON/s1600-h/farah%20quin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7M8E4to2Ybx6TYGgc1W6WMYxnTlVQj9KFmgqLVxSlOk4FyI38Wdel_dOdMbemUjEkHkTf6vSjoPG6ezphPa6AvXSSGOjs52EbH2HFqJ9F_TObfQ2T3fX44VcTasE2cCnthPIUDqBuCON/s1600/farah%20quin.jpg" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-50999013944044705382010-03-07T00:54:00.000-08:002010-03-07T01:02:10.674-08:00Fresh BBQ Mango and Peach Salsas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHt-RUO4l58vR9EcGTtqUARsgjATyTW0DxBzaDWy3-r3a6oIFdFEbWs_LH0chXmuT7_yBN1Des6VMQLIzwiwcTcl91rrZI_lO3lfkoaJzNNnO_iKfER3tO1_7WqvABYGx65OdmuKQrcxO/s1600-h/fresh%20bbq.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHt-RUO4l58vR9EcGTtqUARsgjATyTW0DxBzaDWy3-r3a6oIFdFEbWs_LH0chXmuT7_yBN1Des6VMQLIzwiwcTcl91rrZI_lO3lfkoaJzNNnO_iKfER3tO1_7WqvABYGx65OdmuKQrcxO/s1600/fresh%20bbq.jpeg" /></a></div><br />
By :Mike Cobb <br />
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Here are a couple of salsa recipes which we have used on fish in our restaurants. The first is Mango Salsa.<br />
Ingredients:<br />
1 mango, peeled, diced.<br />
1 avocado, peeled, diced.<br />
3-4 roma tomatoes, diced<br />
1 jalapeno, seeded and minced<br />
3 cloves of garlic, minced.<br />
2 T lime juice, fresh is best.<br />
1/4 cup red onion, chopped<br />
3 T olive oil.<br />
1/2 cup of chopped fresh cilantro (do not use dried)<br />
salt and pepper to taste<br />
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DIRECTIONS<br />
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1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.<br />
And here is the second one -<br />
Fresh BBQ Peach Salsa<br />
Ingredients:<br />
4 Firm, ripe peaches<br />
1/2 cup finely chopped red onion<br />
1 jalapeno, seeded and minced<br />
1 cup diced red and green bell pepper (not one cup of each, but one<br />
cup total mixed of both red and green)<br />
2 T olive oil<br />
2 T fresh lime juice<br />
4 T chopped fresh cilantro (not dried)<br />
and then of course, salt and pepper to taste<br />
To fix this, we slice the peaches in half, remove the seed. Brush the cut sides with some olive oil and then place on the grill heated up to medium heat. We do not want to cook them all the way through. We are just trying to impose some light grill marks on them and incorporate some of that delicious smoke flavor into the peaches.<br />
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Then remove them from the grill and let them cool. When they are cool, dice them up and combine with all the other ingredients. Cool in the Refrigerator for about one hour and then you can use it on all types of BBQ fish. Use it in fish tacos, pulled pork, ribs, We have even been known to put some on our home made ice cream. Tastes great!<br />
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I will be writing a whole lot more on this subjects as time goes on. But for right now you can always check out my new blog and subscribe to my free weekly newsletter to get more tips, hints on my favorite subject: [http://www.mikesbbqshack.com/bbq-ideas/fresh-bbq-mango-and-peach-salsas/]Barbeque<br />
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Article Source: [http://EzineArticles.com/?Fresh-BBQ-Mango-and-Peach-Salsas&id=3877571] Fresh BBQ Mango and Peach SalsasUnknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-88761018360148820252010-03-07T00:51:00.001-08:002010-03-07T01:04:56.571-08:00Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wx6bnYVfv4r0MPP0qZOryXqwIaQXZX3u-I2WPQeTzcTgXzSouv3M8A-C6bM5INxHFvLRX0Ac3v9X9qxVx9WBSPbjMB4bC-nVd1WZ8wm8bSO3VPb7iw-L0RXsVRsKIS7AIxMgwpOrqltC/s1600-h/asparagus.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wx6bnYVfv4r0MPP0qZOryXqwIaQXZX3u-I2WPQeTzcTgXzSouv3M8A-C6bM5INxHFvLRX0Ac3v9X9qxVx9WBSPbjMB4bC-nVd1WZ8wm8bSO3VPb7iw-L0RXsVRsKIS7AIxMgwpOrqltC/s1600/asparagus.jpeg" /></a></div><br />
By :Tom Lingle <br />
<br />
This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.<br />
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Recipe Notes:<br />
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.<br />
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Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions<br />
<br />
Ingredients:<br />
<br />
2 tablespoons Unsalted Butter <br />
2 cups chopped Fresh Asparagus <br />
1 (10.75 ounces) can Cream of Mushroom Soup <br />
4 ounces Mushrooms, trimmed and sliced <br />
2 cups grated Fresh Cheddar Cheese <br />
3 ounces French Fried Onions <br />
Coarse Salt, to taste<br />
Fresh Ground Black Pepper, to taste<br />
<br />
Preparation:<br />
<br />
1. Preheat the oven to 350 F. <br />
2. Grease a 2-quart casserole dish with butter.<br />
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish. <br />
4. Season the mixture lightly with salt and generously with pepper, or to taste.<br />
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.<br />
6. Bake for 30 minutes in preheated oven. <br />
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.<br />
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.<br />
<br />
The ultimate comfort food, [http://www.CasseroleRecipes.net]casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to [http://www.CasseroleRecipes.net]http://www.CasseroleRecipes.net.<br />
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Article Source: [http://EzineArticles.com/?Asparagus-and-Mushroom-Casserole-With-Cheddar-Cheese-and-Fried-Onions&id=3878375] Asparagus and Mushroom Casserole With Cheddar Cheese and Fried OnionsUnknownnoreply@blogger.comtag:blogger.com,1999:blog-4018849131893377002.post-41436076091423375162010-03-07T00:50:00.001-08:002010-03-07T00:50:43.723-08:00Here is One of My Favorite Coconut Shrimp Recipes - Just One of My Favorites!By:Mike Cobb <br />
<br />
Whenever friends and I are talking about grilling fish, the subject of coconut shrimp recipes always comes up. I don't think that there are a lot of folks who do not like coconut shrimp.<br />
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You know how when you are somewhere and your wife says, "now don't eat too much" Or, don't take too many." Well, I don't think that that applies to coconut shrimp recipes. You just simply stop at one. Two. Three.<br />
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And then if you have a good dipping sauce: wow! I mean these are good. There are so many ways you can dip these or just eat them plain or even put a little bit of sour cream on them! Well, so here is a good recipe you can try at home. I suggest that when you try it for the first time, only you and your wife.<br />
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Look, the bottom line is, why share? Let's just keep it all in the family the first time, right? Ok, ok, I didn't say that. Just make a few extra for you.<br />
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Here are your ingredients:<br />
<br />
* 2 cups panko breadcrumbs <br />
* 2 cups all-purpose flour <br />
* 2 ½ cups of flaked coconut <br />
* 4 large eggs, beaten <br />
* 1/2 c orange marmalade <br />
* 2 dozen large shrimp, peeled & deveined <br />
* salt and pepper to taste <br />
* 1-2 tbsp dark rum <br />
* vegetable oil, for frying <br />
* Dipping Sauce<br />
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Directions<br />
<br />
* In a large bowl, mix your coconut & bread crumbs & season this with salt & pepper. <br />
* Place the flour in one bowl, the eggs in another bowl, and then the panko bread crumbs into a third bowl. <br />
* Dredge the shrimp in the flour & shake off excess. <br />
* Next, take your shrimp and dip it very well in the eggs & shake off the excess. <br />
* Now coat the shrimp thoroughly with the panko bread crumbs. <br />
* Place the shrimp which you have done on a plastic or parchment lined sheet. Don't let them touch each other. <br />
* In a large fry daddy, or pan which you can deep fry in, heat several inches of oil to 350 degrees F. <br />
* Fry the shrimp in batches until golden brown & cooked through. This should take about three or four minutes. <br />
* You do not want to do all of them at once. It will bring down the temperature to fast and they will overcrowd the pan and not cook thoroughly all the way around. <br />
* Drain on paper towels. <br />
* Heat your marmalade in a small saucepan over low heat. You can then flame it and then thin it out with the rum.<br />
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Now you can really enjoy one of the finest coconut shrimp recipes out there. This has never failed to really bring a good meal together. It also can really bring families together for good times and good food.<br />
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If you like this recipe well then I have a lot more recipes on my blog over at: [http://www.mikesbbqshack.com/grilling-recipes/are-you-ready-for-some-good-coconut-shrimp-recipes]Coconut Shrimp Recipes<br />
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Article Source: [http://EzineArticles.com/?Here-is-One-of-My-Favorite-Coconut-Shrimp-Recipes---Just-One-of-My-Favorites!&id=3877455] Here is One of My Favorite Coconut Shrimp Recipes - Just One of My Favorites!Unknownnoreply@blogger.com