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Winter is coming. The Balkans are getting ready. 🇷🇸 🇲🇰 🇧🇦 🇭🇷 🇲🇪 🇸🇮 Autumn means sacks of red peppers, blackened skins and big pots of ajvar. This roasted pepper spread is made across the Balkans, especially in Serbia and North Macedonia, with recipes changing between countries and households....

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TasteAtlas

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118,348 Aufrufe • vor 2 Tagen •via X (Twitter)

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😆

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Tanemeravor 2 Tagen

Biz Türkler havuç da ekleriz haşlayıp

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Best food 👇

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Tanemeravor 2 Tagen

Domatesle yapadı yaşlılar sonra havuç eklendi melemen gibi düşün yada taze sopan kavur yumurta kır.

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that's some scale-up process development work!

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Ajvar my love

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Spaghetti and meatballs isn’t an Italian dish 🇮🇹🍝 But Naples, we have something better: “The cuzzitiello”! It didn’t start as street food It was a habit at home, almost always on Sunday morning, while mum or nonna made the ragù, the hungriest person in the family would take the still-warm “pane cafone”, pull out the crumb, and fill that crust with sauce and meatballs That heel of bread became a bowl Today, it is one of the classics of Neapolitan street food One of the best versions is still the one with meatballs, ragù and vegetables: peppers, capers and olives, as in the video, or eggplant and zucchini There are also versions with parmigiana, or with sausage and friarielli! It is, in practice, the Neapolitan, upgraded answer to pasta with meatballs: messier, more substantial, and eaten with your hands Among the places that helped make it famous is “Fonte Lattea” in Naples, where the bread arrives soaked, overflowing, and absolutely impossible to eat politely And it is so good 🔥

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Turning dried chili peppers into a chili that packs a punch! 🌶️ Ingredients: For the Chili Base Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers Water (for simmering peppers) Meat & Vegetables 1 lb ground beef (80/20) 2 lbs cube steak, diced into small cubes 1 medium yellow onion, diced Flavor Builders 2 Tbsp Dan-O’s Tac-O Seasoning 1 Tbsp Cumin 12oz can Dr. Pepper 1 can pinto beans (optional) 1 heaping scoop beef base (or beef bouillon) Directions: 1. Rehydrate the Chili Peppers Add dried chili peppers to a pot of water Simmer (not boil) for 30 minutes until soft and hydrated Remove peppers and let cool slightly in a bowl Allow excess water to drip off 2. Remove Seeds & Bitter Skins Using a paring knife, slice each pepper open Dip in a small bowl of water to remove seeds easily Lay pepper flat on a cutting board Press with your fingers to scrape out the soft chili pulp Discard the tough outer skin (it’s bitter) Keep only the pulp ( that’s the real chili flavor) 3. Chop the Chili Pulp Finely chop the collected chili pulp Set aside as this becomes your fresh chili paste base 4. Brown the Meat Add ground beef and diced cube steak to a pot Cook over medium-high heat Chop and break up meat until browned and crumbly 5. Add Onion Stir in diced yellow onion 6. Build the Chili Flavor Add chopped chili pulp to the pot Pour in Dr Pepper and add the beef base or bouillon Add the one can pinto beans Stir well and let flavors combine 7. Simmer Lower heat and simmer 45–60 minutes, stirring occasionally 8. Serve Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

16,220 Aufrufe • vor 6 Monaten