Crave Till You Die

foodaddictofficial: Follow www.foodaddict.me now for yummy...

Fri, 09 Mar 2012 21:38:11 -0500

foodaddictofficial:

Follow www.foodaddict.me now for yummy photos!

Photo

Fri, 09 Mar 2012 21:37:41 -0500

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Fri, 09 Mar 2012 21:36:11 -0500

Back-to-back Promo (First 30 only)

Fri, 09 Mar 2012 07:12:50 -0500

itseverythingsweet:

“First 40 reblogs will be promoted in SWEEETPOSH’s and ITSEVERYTHINGSWEET’s Blog.”

1. Reblog this post

2. Message me “I’m Joining”

3. I’ll give you a password to access http://dashboardpromo.tk/

4. The promotion will be posted tomorrow at exactly 7pm.

Message me here.

aperture24srecipes: Mini Kofta Burgers Ingredients 500 g minced...

Fri, 09 Mar 2012 07:10:25 -0500

aperture24srecipes:

Mini Kofta Burgers

Ingredients

500 g minced lamb, with some fat

1 red onions, minced together with the meat or grated in a box grater

3 garlic cloves, finely minced

A handful of chopped parsley

1-2 tablespoon Arabic sweet spice

(or a combination of 1 tsp ground cumin , 1 tsp ground coriander , 1/2 tsp ground cinnamon and a little nutmeg )

Salt and black pepper to taste

A basic kofta recipe can be done without the spices, just with parsley, salt, pepper, onion

How to

Mix all ingredients and shape into little patties

Grill until done, sprinkle with parsley and serve with a fresh salad and bread

A yoghurt sauce is nice with that too

If you don’t have access to a grill, you can also roast them in an hot oven

bakerhi: Remember those oreo cupcakes I talked about…? ;)

Fri, 09 Mar 2012 07:10:22 -0500

bakerhi:

Remember those oreo cupcakes I talked about…?
;)

aperture24: oatmeal pancake stack

Fri, 09 Mar 2012 07:10:21 -0500

aperture24:

oatmeal pancake stack

paresatbp: BEAT THE HEAT WITH FLAVORED SHAVED ICE!

Fri, 09 Mar 2012 07:10:20 -0500

paresatbp:

BEAT THE HEAT WITH FLAVORED SHAVED ICE!

goddessofscrumptiousness: BUTTER AND GARLIC PORK WITH CRISPY...

Fri, 02 Mar 2012 10:43:41 -0500

goddessofscrumptiousness:

BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC

This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness.

Don’t mind the garlic breath… this dish is all worth it! :)

Ingredients:

2 pounds pork tenderloin, sliced thinly

Marinade:

2 tablespoons oyster sauce

2 tablespoons worcestershire sauce

1 tablespoon garlic, finely minced

1 teaspoon cracked black pepper

1/2 teaspoon salt (optional and according to taste)

____________________

1/4 cup butter

1 tablespoon garlic, minced

2 Jamaican long red peppers, deseeded and sliced thinly

1/4 cup chives, sliced finely

_______________

1 head garlic, minced finely

1/4 cup canola oil/vegetable oil

- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.

Procedure:

Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.

Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.

Add the sliced long peppers. Saute for 2 minutes.

Serve over boiled plain rice.

Sprinkle with chives and crispy fried garlic bits.

Makes 4-5 servings

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Fri, 02 Mar 2012 10:43:38 -0500

mostlysavory: Asparagus Fries

Fri, 02 Mar 2012 10:43:36 -0500

mostlysavory:

Asparagus Fries

foodopia: crab cakes: recipe here

Fri, 02 Mar 2012 10:43:34 -0500

foodopia:

crab cakes: recipe here

mostlysavory: Mushroom Crusted Turkey Burger

Fri, 02 Mar 2012 10:43:32 -0500

mostlysavory:

Mushroom Crusted Turkey Burger

A Spoonful Of Sugar: GOOEY CHOCOLATE BROWNIES

Fri, 02 Mar 2012 10:43:28 -0500

A Spoonful Of Sugar: GOOEY CHOCOLATE BROWNIES:

aspoonful-of-sugar:

So I had a few things on at the weekend that spurred me on to make a batch of brownies. First, it was my lovely friend Jane’s birthday, secondly I was having friends round for dinner on Sunday night and thirdly, my heavily pregnant sister in law, Sami, kept texting me that her baby ‘needed’…

mycutecuisine: Relaxing with a sandwich. This is what I’d like...

Fri, 02 Mar 2012 10:43:26 -0500

mycutecuisine:

Relaxing with a sandwich. This is what I’d like to be doing. This is one I did a while back but never posted. But since my kids are out of school this week and I’m far too lazy to make anything too fancy, I’m dreaming of downtime and all things loungie. Hoping to beef up the website soon with more offerings for custom labels and shtuff like that. But this week, its playtime with the kids and vats of coffee. Weeeee!!!

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Fri, 02 Mar 2012 10:43:24 -0500

foodiebooty: Chicharron Breakfast Tacos

Fri, 02 Mar 2012 10:43:20 -0500

foodiebooty:

Chicharron Breakfast Tacos

photoblogged: Sweet & Sticky Baked Chicken Drumsticks This...

Fri, 02 Mar 2012 10:41:57 -0500

photoblogged:

Sweet & Sticky Baked Chicken Drumsticks

This is the second recipe that I have tried from the Novice Chef Blog. And this is another recipe that turned out really tasty! I am excited to go through her blog and find more recipes. A lot of her recipes are so easy to do and you end up with really tasty results.

The original recipe can be found at the link and is also seen below. My changes or notes are italicized.

Yield: 6 Drumsticks

Ingredients:

1/4 cup balsamic vinegar

1/4 cup honey

1/4 cup light brown sugar, packed

2 tablespoons low-sodium soy sauce

3 garlic cloves, minced

1 tablespoon minced fresh ginger

1/2 teaspoon fresh cracked black pepper

6 chicken drumsticks, about 1.25 pounds

1 tablespoon sesame seeds, lightly toasted (I opted out of this due to an allergy)

a few pinches chopped fresh parsley (I didn’t have this on hand so I just used cilantro)

Directions:

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush.

Return to the oven and cook for 10 more minutes.

Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

Enjoy!

I also made a side of mashed carrots. I boiled the carrots and then seasoned it with salt, pepper, ginger, garlic, and a squeeze of fresh orange juice. A well rounded meal? :D I went back for seconds!

imgoingtobeacook: Fluffed Fruit Dip Ingredients1 block (8...

Fri, 02 Mar 2012 10:41:56 -0500

imgoingtobeacook:

Fluffed Fruit Dip

Ingredients
1 block (8 ounces)Cream Cheese (room temperature)
1 jar (8 ounces)Marshmallow Fluff

In a bowl with a hand mixer, whip the cream cheese for about 1 minute. Then add in the fluff. Mix just until combined. Pour into a bowl and chill until you are ready to use it. It can be chilled for up to a few days.

Gastronomical ramblings: Vanilla and honeycomb cupcakes

Fri, 02 Mar 2012 10:41:51 -0500

Gastronomical ramblings: Vanilla and honeycomb cupcakes:

theycallmemaggie:

After a hiatus from the kitchen (uni = super busy), I thought it was time to pull out my bakeware and whip up something relatively easy.

Ingredients: flour, eggs, caster sugar, butter, vanilla extract and milk.

Round and round the beaters went.

All ready to pop into the oven.