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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes


Originally uploaded by Clemens S. Orth
Mince Beef with Mushrooms, Recipe by Clemens S. Orth/flickr

1) Peel the shallots and cut in small dices. Peel the mushrooms and cut in stripes.

2) Melt the butter in a frying pan. Put the shallots in and fry until soft. Add the mince beef and fry until brown. Add the mushrooms and fry until the start softening. Then add the Pepper, Thyme and Vegetable stock.

3) Add the white wine and simmer until white wine is nearly completely gone. Make sure this is done on a low heat as otherwise you might burn the beef and mushrooms. Chop the Parsley.

4) Add the Crème fraîche and Parsley to the pan and if necessary some salt.


If it needs to be a quick meal, cook with pasta. If you have some time cook potatoes before you start preparing this dish. Slice them and fry them (during you prepare the sauce) in a second frying pan until golden brown.
7:43 AM 2 comments
Originally uploaded by Pengelly Belly

How about some Crispy Pork Knuckles in beer for this Christmas? Add potatoes and apple wedges, this is a very easy to cook dish and fantastic addition this christmas. Watch the recipe video and you will agree with what I mean...

7:48 AM No comments

Originally uploaded by Betty Crocker Recipes
In England, the evolution of the main course into turkey did not take place for years, or even centuries. At first, in Medieval England, the main course was either a peacock or a boar, the boar usually the mainstay.

During the late 17th century it then became common to serve Goose. And despite the arrival of turkey into Great Britain by the French Jesuits in the mid 18th century, Goose remained the predominate roast until the early 20th century when battery farming made Turkey financially viable for most people (it was quite common for Goose "Clubs" to be set allowing working class families to save up over the year towards a Goose before this).

The dessert of a British Christmas Dinner may often be Christmas Pudding. Trifle, Mince pies, Christmas Cake or a Yule Log are also popular. Enjoy the follow video recipe of the Christmas Turkey with Cranberry sauce by Nigella Lawson.






1:19 PM No comments
Mulled Wine

Mulled Wine is a traditional drink drank during winter and the most popular variations around the world is red wine combined with spices such as cinnamon sticks, vanilla pods, cloves, citrus and sugar. And I really like that it is served warm. The best drink you can have in the outdoors at a Christmas Fair.





5:51 AM No comments

Originally uploaded by fadingflowers
This spinach dish called “Sigeumchi namool” is one of side dishes that Koreans eat with rice. It’ll be good recipe for vegetarians.

Ingredients:

* 1 bunch of spinach
* 2 cloves of garlic
* 1 green onion
* 1.5 tbs of soy sauce
* sesame oil and sesame seeds

1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.
*tip: using scissors is an easy way to cut this up
2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
3. Cut the spinach a few times and set it aside.
4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon.
5. Place the spinach into the sauce and mix by hand.
6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.

Adapted by: Maangchi



—
Momiji Dolls
funny pictures


Asian Cooking Recipes
6:36 AM No comments
Hungarian sausages, Kolbász

This is a traditional Hungarian food and the locals cannot resist it. The best form is the smoked sausages and it is great even if you just 'slap' some mustard on them and eat it with some home-made bread. Some locals eat it with a pickled mixed vegetables called Csalamádé.




3:01 PM No comments
Poffertjes (Dutch mini pancakes)

Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.

They can also be served with other sweet garnishes, such as stroop (syrup), slagroom (whipped cream) or aardbeien (strawberries), for added flavor.

Poffertjes is also familiar in Indonesian cuisine through its historical ties as the former Dutch colony. Poffertjes is thought to be related to and to have influenced Indonesian Kue cubit.

12:47 PM No comments
Originally uploaded by zannnielim

Do not underestimate the look of this food. It is a traditional food and it is 'Very Hungarian'! I love it. Although it is quite heavy, I love the taste. Imagine onions and sour cream combination on potatoes...mmm...you can't go wrong on this.

Ingredients:
potatoes
flour
onions
sour cream
salt
oil

3:26 PM No comments

Originally uploaded by zannnielim

The Hungarians called these Frankfurters 'Virsli'. Besides boiling it in water, there are other ways to cook it. In this photo, it was fried in oil. That's all. Horse radish is the dipping sauce to go with virsli, but some people prefer the mustard. For me, either Ketchup or mayonnaise is accompaniment.

Those virsli which are most commonly made from beef and pork are the Bécsi virsli where Bécsi means 'Viennese'. The first Bécsi virsli was made in 1805. In the Hungarian dish Lencsefőzelék, which is a lentils stew dish, traditionally eaten on New Year's eve, some families added virsli too.

There is also a belief that lentils resembles the 'coins' and it bears the symbolism of 'richness, wealth and money'. So that's why it is eaten on the New Years' Eve in Hungary.

8:01 AM No comments
chicken_tikka_saslik
Originally uploaded by Alterem

So this is Shashlik. For Hungarians, it is called 'Rablóhús'. Shashlik is a form of Shish kebab popular throughout the former Soviet Union and Mongolia. These skewers of meat are either all meat, all fat, or alternating pieces of meat and fat. Meat for Shashlik (as opposed to other forms of Shish kebab) are usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and spices. Congratulations to Tomi and Imre who answered correctly to this quiz with their answers on Facebook.

4:50 AM 2 comments

Originally uploaded by TeaIight

From a shop in the market beside Pacific Mall.

---
Kent International Airport
6:15 AM No comments

Originally uploaded by zannnielim

Time ago I made a salad and I called it the 'T.O.C' Salad. It was just because it was made from tomatoes, onions and cucumber. Originally, it is a Bulgarian salad and has to be with Feta Cheese. Today, this salad is also made with the same ingredients and it is the Croatian Shopska salad. I guess the shape of the goat cheese grated in this manner by the Croatians differs it from the Bulgarian (usually in cubes or crumbled). We had this Croatian Shopska in Zagreb before our trip to Plitvice Lakes.
8:59 AM No comments

Originally uploaded by zannnielim

Ćevapi or ćevapčići/ćевапчићи is a Balkan dish of grilled minced meat, a legacy of the Ottoman Empire found in the countries of South Eastern Europe. We were in Plitvice and of course we must eat something Croatian :)

The Croatian made them from pork and beef. They are considered a national dish in Bosnia and Herzegovina and in Serbia too. They are also common in Montenegro, Slovenia, as well as in Macedonia, Bulgaria, Romania, Czech Republic, Slovakia and the border between Italy and Slovenia (provinces of Trieste, Udine and Gorizia). They may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream, kajmak, ajvar, and even cottage cheese.

Read our Croatia related posts:

Summer roadtrip preparation: Budapest-Zagreb
Plitvice Lake, Croatia
Plitvice Lake National Park










10:03 AM No comments

Originally uploaded by zannnielim
Although it tastes very much like the bulgarian or croatian 'Shopska' Salad, but due to the fact that it is without goat cheese on it, my husband Zsolt forbade me to say it is a 'Shopska' :)

So as simple as it gets, I named it 'T.O.C' cos you know why? Its ingredients are just the tomatoes, onions and cucumber :) Taking the initials of these three main ingredients, hence its name. Hope you'll like it.

(On top of it, I've added blanched cauliflower, capsicum and sprigs of fresh Oregano which I've harvested this morning)

So my T.O.C Salad Recipe as follows:-

Ingredients (serves 2)
For the salad:
2 medium size tomatoes (cut into wedges)
8 Cherry tomatoes (cut into halves)
1 large Red Onion
One medium Cucumber (cut to bite-sized)
1/2 red california pepper (capsicum, diced it)
100g of Blanched Cauliflower (Blanching*)
A bunch of parsley, chopped (I've substituted with Oregano)
3 tbsp red wine vinegar
1 tsp Coriander powder
2 tbsp olive oil
Salt and freshly ground black pepper

Steps:-
  1. Cut all the ingredients in to slices, wedges, halves or diced.
  2. Season with salt and pepper, add the coriander powder, red wine vinegar and olive oil.
  3. Toss to mix well.
  4. Sprinkle with a thick layer of cheese, and enjoy! :D

*Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
1:13 PM No comments
recipes
Originally uploaded by cabayarea


Hainanese chicken rice is often considered as the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. It is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served at stalls and food courts. There are Hainanese chicken rice stalls that have established franchise or branch outlets, The price range is around S$2-4 (the latter if the dish includes a drumstick).
3:33 AM 1 comments
recipes
Originally uploaded by zannnielim

The summer meat dishes for Hungarian are not to be missed without the Hungarian Summer Pickles such as the cucumber.

It takes about 10 minutes to prepare this pickle.

The ingredients include 3- to 5-inch pickling cucumbers
  • 1 tablespoon pickling salt or kosher salt
  • 2 tablespoons white vinegar
  • 1 fresh head and 1 frond of dill
  • About 2 cups water
Simply wash the cucumbers, and remove the blossom ends. Using a knife, slit the cucumbers through lengthwise just short of the end, so they are still attached.

Place pickling salt or kosher salt, vinegar, and dill into a narrow-mouth quart jar. Pack cucumbers tightly into jar so they are not floating, leaving 1 inch space. Pour in water to cover and cap the jar with a nonreactive lid.

Place the jar outside in the sun or in a sunny window. Bring the jar in at night. Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), place in refrigerator. They will keep about 2 weeks, refrigerated. Enjoy!
6:44 AM No comments
recipes
Originally uploaded by Guzzle & Nosh



Cake appetizers are not just exquisite starters, they are worthy of your most important dinner or celebration. It usually includes caviar, canapes, chicken liver pate, mini potato pancakes with gravlax, cheese straws or even smoked salmon cake.

4:28 AM No comments
Armenian khorovats mix


Armenian Food: Dolma Recipe
Armenia is an ancient nation and has long-standing cuisine. To some extent there is present a synthesis of regional cuisines in Armenian dishes. It uses great variety of greens and spices: basil, tarragon, dill, mint, parsley, cumin, paprika, coriander, cinnamon, sumac, garlic, etc.; vegetables, fruits, crops (particularly cracked wheat, lentil), and of course fish and meat: beef, lamb, pork, and chicken. In the article you will find more information about national Armenian food, picnic food ideas, and the dolma recipe.

Among the key cooking techniques of Armenian food preparation with meat is mincing, frothing, stuffing, and other. Eggplants, bell pepper, tomato, onion, and grape leaves are widely in use. Also traditional are pickled vegetables. In spring there is a great variety of fresh plants and sprouts available on the market in Armenia. This wholesome spring products are used in snacks, pastry, salads, and soups. Armenian national bread is lavash which is a sort of flat breads. Armenian food is flavorous, not spicy and prepared with fresh products of good quality.

As concerns picnics the nation has its long-standing tradition of enjoying meals al fresco. Shashlik, kebab, grilled veggies: tomato, pepper, and eggplants, together with fresh greens and onion, and lavash – is a typical Armenian picnic food. There are several special sauces for vegetable, meat, or fish meals; delicious desserts and dried fruits (also stuffed with nuts). As a healthy and refreshing drink here you will find tan – sour yogurt with added salt and diluted with cold water. But do not try to prepare the drink yourself as yoghurt in mountainous Armenia greatly differs from typical yogurt found elsewhere. As for the alcohol drinks, Armenia is famous for its original brandy. The country produces grape, peach, pomegranate and other wines. Although the wines are delicious Armenians just enjoys a glass or two in a good company.

Below please find a dolma recipe – which is one of the most traditional Armenian food.

Dolma
Dolma is Armenian food meaning meat stuffed vegetables or grape leave rolls with meat. Preparation time 30-40 minutes, cooking time: 1.5-2 hours; yields a good batch of rolls.  Be patient rolling the meal is rewarding!

Ingredients:
500g meat mince (lamb, beef, or 1:1 beef and pork)
500g grape leaves (fresh or pickled)
1 tbsp rice
3 onions
3 tomatoes
50g tomato paste
50g lemon juice (optional)
3 cloves of garlic
150-200g sour yoghurt (matsyn)
coriander, parsley, basil
seasoning: salt, black pepper


Instructions:
Rinse raw rice, soak in hot water for 10 minutes. Add finely chopped onions, tomatoes, and greens, soaked and rinsed rice, tomato paste, lemon juice to the mince; season with salt and pepper to taste. Stir till well incorporated.


Lay grape leaves shiny side down. Spoon the mince on one side and roll each leave carefully closing all sides. Place the rolls in a heavy-bottom saucepan in even layers (you may spread a couple of leaves on the bottom to prevent sticking). If needed add some salt and tomato paste. When done cover with a saucer, add boiling water 0.5 inch above it. Cook over low heat for 1-1.5 hours. Allow to rest 30 mins before serving. Serve with yoghurt mix of grated garlic and salt.  


3:38 AM 3 comments

Originally uploaded by zannnielim

Green Curry is one of my favourite curry. Do not be misled by the colour of the curry thinking it is not spicy, because it is!

Ingredients:
Green Curry Paste,
Beef or chicken sliced to bite size,
Coconut milk,
Eggplant, sweet basil leaves, kaffir lime leaves and hot chilli

Watch the video recipe for the steps:





12:37 PM No comments

Originally uploaded by open-arms

The ingredients are rather simple and just by steaming you can make these delicious custard pudding (the japanese way). The English narration in this video sounds a little weird with the strong Japanese accent, however the video shows a clear recipe and preparation steps.

6:49 AM No comments

Today's BBQ'd Chicken Wings in Sweet Chili Sauce recipe is by Rueben.

Everyone loves chicken wings. You can bake them, barbecue them, even broil them. There are many ways to enjoy one of our favorite snack foods. But one of our favorites here on Guam are the Asian Sweet Chili Sauce BBQ’d Chicken wings.

Here is all you need:

2 ½ to 3 lbs of chicken wing drumlets and winglets.
2 cups of homemade sweet chili sauce.

For the Sweet Chile Sauce:

1/3 cup of apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced
1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water

Procedure:

1. In a saucepan, combine together the water, vinegar and sugar.
2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.
3. Add the hot pepper, garlic and salt, and boil for another 1 minute.
4. Add the cornstarch and boil until everything has blended together.
5. Allow this to cool before you use it for a marinade.

If you are going to use this sauce for a barbecue glaze, cooling is not necessary.

This makes about 1/2 cup of sauce.

You can adjust the vinegar, sugar and hot pepper to your particular taste however this recipe is usually friendly for all.

This BBQ recipe will take 2 cups of this sauce.

Putting it all together:

Wash and allow the chicken wings to drip dry.
Place chicken wings in a re-sealable plastic bag.
Add in one (1) cup of the sweet chili sauce.
Seal the bag and rotate to make sure the wings are well coated with the sauce.
Chill for at least 4 hours before barbecuing.

Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350° to 450° F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.

If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.

Take you wings out of the chill box and allow to them to reach room temperature before BBQing. This should take about 20 minutes.

Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30-40 minutes.

The last 5 minutes of cooking, coat the wings with the remaining one (1) cup of sauce for a nice, thick glaze.

Serve with white rice and your favorite sides.

I hope you enjoy this very simple recipe for a great Asian BBQ experience. - Rueben's Recipe blog

2:31 PM 1 comments

Originally uploaded by rheanna2



for photography: 
http://losangeles-headshots.com

Adriatic Cruises


5:22 AM No comments

Originally uploaded by ​eyebex

This dish looks great. However, if you watch the video recipe of this dish by Rick Stein, it's even better.





10:09 AM 1 comments
Backed gnocchi with Gorgonzola and spinach




Ingredients
* 750g floury Potatoes
* 1 egg yolk, beaten
* 125g plain flour, plus extra for dusting
* salt and freshly ground black pepper
* 50g Parmesan, finely grated

For the Gorgonzola cream
* 250ml single Cream
* 125g Gorgonzola cheese, crumbled into pieces
* 1 pinch freshly grated Nutmeg

To serve
* 50g chopped Walnuts, toasted
* 1 handful leaves of Rocket

Method
1. Clean the potatoes, but do not peel them. Place in a large saucepan, cover with cold water and add a good pinch of salt. Bring the water to the boil and cook the potatoes for 10 minutes. Pour out all but about 4cm of the water and continue to cook on a very low heat. Dont be tempted to stick a knife into them at any stage to see if they are cooked the skins will split. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer, peel and mash until really smooth (but without adding butter and milk).

2. Add the egg, flour and salt and pepper, stirring together to form a soft dough. Turn out onto a lightly floured work surface and knead gently. Divide the dough into four and roll each piece into a long sausage shape about 2cm in diameter and cut each one into 3cm sections. Roll each section into a ball and press it with the tines of a fork to mark the surface. Place in a single layer on a floured baking sheet (the gnocchi can be made in advance up to this point and stored in the fridge for up to 24 hours or frozen).

3 For the Gorgonzola cream Place the cream and Gorgonzola in a small saucepan on a lowmedium heat. Once the cheese has melted, allow the sauce to simmer gently for about 5 minutes. Season to taste with pepper and nutmeg.

4 Bring a large saucepan of water with 1 teaspoon of salt to the boil and then reduce the heat to a simmer and cook the gnocchi in batches for 23 minutes. They will rise to the surface when cooked. Remove each batch of gnocchi from the water drain well and place in a large warm bowl.

5 Preheat the grill to high. Pour the Gorgonzola sauce over the gnocchi and toss. Spoon into heatproof serving bowls and scatter with the Parmesan. Arrange the bowls on a baking sheet and grill the gnocchi for 23 minutes or until the sauce is bubbling and turning golden. Serve immediately, each bowl topped with a grind of pepper and some toasted walnuts and rocket leaves.




2:42 PM No comments

Originally uploaded by zapxpxau

1 lb fresh tomato (cored and quartered do not peel)
1 lb strawberries (fresh, stems removed)
1 tsp balsamic vinegar
1 sprig mint

Method
1 In a food processor or blender, puree the tomatoes and strawberries.
2 Add the vinegar and blend again.
3 Chill thoroughly, at least an hour.
4 Garnish with a few mint leaves.

Here is a video recipe of the Tomato Gazpacho:
1:33 PM No comments

Originally uploaded by levente_borcsok



Ingredients: 
1 kg shank, 
4 onions, 
6-8 cloves of garlic, 
500ml red wine, 
2 tomatoes, 
1 green pepper, 
1 beef stew cube , 
50g smoked bacon (szalonna), 
2-3 tbsp ground paprika powder, 
2 tsp salt, 
1 tsp pepper 
1 tsp cumin powder
3-5 bay leaves
 
Preparation: 
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale. 
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube. 
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.
5:28 AM No comments
nabeyaki udon

Nabeyaki udon is a hot udon noodle cooked and served in an earthenware pot/iron pot. Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions.

Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping varies. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.




personal eloan 
network storage server
4:11 AM No comments

Salmon set
Originally uploaded by mila0506




Inside Out California Roll

11:31 AM No comments
thanksgiving potluck - eggplant parmesan

The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena ) is a plant of the family Solanaceae (also known as the nightshades). I love this vegetable in different ways and today, we are featuring a great step-by-step video on how to easily make eggplant parmesan. This video explains and demonstrates the proccesses involved in making delicious home-made eggplant parmesan dish. Enjoy!

Ingredients include:
2 eggplants,
thinly sliced mozzarella,
grated mozzarella,
grated parmesan/reggiano,
crushed tomatoes (or tomato sauce),
salt, and oil.






8:23 AM No comments
Homemade Beef Vegetable Soup


1) Put several pounds of meaty soup bones (beef shanks) in a large stockpot with 6 cups of water and 2 cups of tomato juice. Add a large diced onion, several bay leaves and worcestershire sauce to the pot. Bring to a boil for about 10 minutes then reduce the heat and let it simmer for 90 minutes.
2) Strain the broth into another large pot. Set the soup bones aside to cool. In a large skillet, brown about a pound of stew meat. Once the outside of the meat is caramelized, add it to the stock.
3) Dice a pound or two of peeled potatoes into one inch cubes. Add them to the stock.
4) Bring the stock, potatoes and meat back to a boil. Reduce heat and continue to simmer for about 25-30 minutes.
5) Add whatever vegetables you like. I usually use a couple 1 pound bags of frozen mixed vegetables. (corn, carrots, peas and green beans - anything but gross, pasty lima beans). I also usually toss in some petite diced tomatoes. Bring it back to a boil for about 10 more minutes.
6) Meanwhile, chop the meat off the soup bones (they should be cool by now) and add it to the pot.
7) Season to taste with salt and pepper.
Here is another video recipe of the easy homemade Vegetable Beef Soup





6:50 AM No comments

Originally uploaded by indianabecajones

Macedonian cuisine (Macedonian: Македонска кујна, Makedonska kujna) is the traditional cuisine of the Republic of Macedonia—a representative of the cuisine of the Balkans—reflecting Mediterranean (Greek and Turkish) and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European (especially Hungarian) ones. The relatively warm climate in the Republic of Macedonian provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija.


Tavče-gravče and mastika are considered the national dish and drink of the Republic of Macedonia.

—
Momiji Dolls
funny pictures

2:13 PM No comments
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"Food is not just nourishment, it's information. It talks to your DNA and tells it what to do." - Dr. Mark Hyman

About me

About Me








------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

Email: deelishrecipes@gmail.com

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