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Welcome to Food from around the world
This is community where people can post about their new favorite food/recipe's or pest a yummy gif of food being made. The rule's will be at the bottom of this post and on the about community tab thank you so much for joining.


Rule's
1. Please only post about food

2. No bad words (you will get band)

3. No spamming or ranting

4. Please don't start/say something that could lead to something bad.

Rule #5 - Repeated violators will be banned
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Check out my recipe - Sindhi Chicken Biryani...
Made using a completely different method, you should definitely try it !!

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Mexican flour tortilla grilled beef tacos.
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Stuffed Karela Recipe

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Steak And Potato Nachos!

INGREDIENTS
2 russet potatoes, sliced
1 pound skirt steak
4 Tbsp. olive oil
Salt (to taste)
Pepper (to taste)
2 tsp paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey jack cheese
Sour cream
Salsa (optional)
2 minced green onions

PREPARATION
1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.

2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.

3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.

4. Let the steak rest for 10 minutes, then slice into cubes.

5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for five minutes or until the cheese is melted.

6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

via http://bzfd.it/1VNaOQU
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German Apple Pancakes

These are actually really good. I found the recipe in my favorites and made it recently. They're perfect as a dessert or a breakfast item. Favorite and DON'T forget! I used a different recipe than was is represented in the GIF, but they're still good. Here's the recipe I use: Ingredients:
3/4 cup (3 3/4 ounces) all-purpose flour
5 tablespoons granulated sugar, divided
1/4 teaspoon salt
3/4 cup milk
1/4 cup yogurt
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
4 tablespoons (2 ounces) unsalted butter
1 pound
12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into
1/2-inch wedges Powdered sugar for dusting

Directions:

1. Adjust rack to upper middle position and preheat oven to 500°F. Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.

2. Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in 10-inch non-stick oven-safe skillet over medium heat until melted. Increase heat to medium high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.

3. Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
4. Cool pan on wire rack for about 15 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar and serve.
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Mocha Cheesecake

INGREDIENTS

For the crust:
1 ½ cups (150 g) cookie crumbs
4 tbsp (115 g) butter, melted
For the filling:
1 cup (200 g) granulated sugar
24 oz (680 g) cream cheese at room temperature
2 large eggs
8 oz (225 g) bittersweet chocolate
2 tbsp heavy cream
1 cup sour cream
1-1½ tbsp instant espresso powder
½ cup hot water
1 tsp vanilla extract

LET'S GET COOKING...

Preheat the oven to 350 F and grease a 9 inch springform pan with butter.
Stir together the cookie crumbs and melted butter. This can be done in the sprinform pan or in a separate dish. Press the mixture evenly and firmly on the bottom of the baking pan and set aside.
In a large bowl, combine the cream cheese and sugar and beat using an electric mixer or whisk, until smooth.
Add in the eggs and continue to mix until just blended. Be careful not to over-mix as this will lead to cracks in the cheesecake.
Melt the chocolate in 20-second increments in the microwave or over a double boiler until smooth. Cool the chocolate slightly and then quickly stir it into the cheesecake batter.
Pour in the heavy cream, sour cream, and stir till just combined.
Dissolve the instant espresso powder in the hot water and add this to the batter along with the vanilla extract. Scrape down the sides of the bowl to make sure everything is well-blended.
Pour the mixture into the prepared pan and spread slightly so that the top is even.
Bake for 45 minutes. The center will still be jiggly but it will solidify as the cheesecake cools.
Cool thoroughly and chill before serving. Serve chilled with fresh berries and chocolate shavings.
via https://taste.md/2aOhdbQ
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