@maxpesudas: #fyp #foryou #homecooking #homecookedmeals #ulamideaspinoyrecipe #ulamideas #affordableulamtips #affordableulamideas #affordableulamideas #ulamideasoftheday #ulamideaspinoy #ulamideasfortheweek #EasyRecipe #EasyRecipes #ulamrecipe #mealprep #mealprepideas #tipidtips #budgeting #FoodTok #Foodie #eatsltd #filipinofood #Recipe #chicken #chickenwings #chickenwingsrecipe #garlicparmesan #parmesanchicken

IG: Max Pesudas|Love for Food

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Thursday 13 June 2024 08:18:00 GMT

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Yuni :

first

2024-06-13 10:18:39

1

mayorashyna :

ano po pwedeng alternative sa parmesan cheese?

2024-09-12 11:51:19

0

jeng.2510 :

😁

2025-02-20 10:50:12

0

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🐔GREEN CHICKEN SANDWICH🐔 I love a sando. Especially a Sando that feels healthy. Hit with loads of good green stuff to counteract the delicious mayo. Overfilling sandwiches is my specialty to so try to not follow my lead there. As always recipe is below. Makes 2 2 chicken breasts (poached or roasted, no skin) Green mayo* 1 bunch spring onion greens (sliced) 4 slices sourdough 1 cos lettuce (washed and chopped) 1 Lebanese cucumber (sliced) Alfafa sprouts Place chicken breasts in bowl and tear into small pieces. Add enough mayo to coat chicken and then add in your spring onion. Stir altogether. Smear some mayo on sourdough, top with lettuce and then your chicken mix. Finish with cucumber and alfalfa sprouts and then close with second smeared sourdough piece. Enjoy. *green mayo I made a fresh mayo but feel free to pimp up an store bought mayo. Add in lemon juice, fresh oregano or parsley leaves, some capers and balance it out with some salt. You want it fairly loose to coat the chicken. My green mayo recipe was egg yolk, dijon, lemon juice blitzed while slowly adding grape seed oil. Once emulsified, blitzed in oregano leaves, a garlic clove, sea salt and lemon juice to taste. . . . #chickensando #sandwich #green #lunch #ideas

🐔GREEN CHICKEN SANDWICH🐔 I love a sando. Especially a Sando that feels healthy. Hit with loads of good green stuff to counteract the delicious mayo. Overfilling sandwiches is my specialty to so try to not follow my lead there. As always recipe is below. Makes 2 2 chicken breasts (poached or roasted, no skin) Green mayo* 1 bunch spring onion greens (sliced) 4 slices sourdough 1 cos lettuce (washed and chopped) 1 Lebanese cucumber (sliced) Alfafa sprouts Place chicken breasts in bowl and tear into small pieces. Add enough mayo to coat chicken and then add in your spring onion. Stir altogether. Smear some mayo on sourdough, top with lettuce and then your chicken mix. Finish with cucumber and alfalfa sprouts and then close with second smeared sourdough piece. Enjoy. *green mayo I made a fresh mayo but feel free to pimp up an store bought mayo. Add in lemon juice, fresh oregano or parsley leaves, some capers and balance it out with some salt. You want it fairly loose to coat the chicken. My green mayo recipe was egg yolk, dijon, lemon juice blitzed while slowly adding grape seed oil. Once emulsified, blitzed in oregano leaves, a garlic clove, sea salt and lemon juice to taste. . . . #chickensando #sandwich #green #lunch #ideas

Ao sen Thạnh Xuân, Q12. #fishing #fish #caucatunhien #caucasongsaigon #lurecaloc #lure #langthangdicau

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If only people would be more kinder with their criticism 😂

If only people would be more kinder with their criticism 😂

🥩Stifado (red beef/rabbit Greek stew)… …last day of Easter recipes and I thought let’s give you all something homey and cosy. Stifado is one of my favourite Greek stews as it really encapsulates what you can do with spices and a few ingredients. Go with rabbit (if you’re feeling a lil morbid for Easter) or go with beef if you like me you couldn’t source rabbit to save your life. Also let me know if you like this carousel style of post for a recipe. Sometimes you just done have it in you to film another reel 😅 800gm gravy beef (cut in chunks) 4 baby onions (halved) 4 large shallots (halved longways) 1/2 cup apple cider vinegar 140gm tomato paste 2 tbl sp all spice 1 tbl sp chilli flakes 1 tbl sp ground cinnamon 1 tbl sp dried oregano 1/2 tea sp gr clove 1 cup red wine 800gm canned finely chopped tomatoes 3 garlic cloves (pounded, skin removed) 4 bay leaves 1. Begin by placing a large heavy pot on searing high heat. Drizzle on some olive oil and brown your onions and shallots. Once you’ve browned all your onions and shallots add some more olive oil and brown off your beef on the two larger sides. You’ll know your beef is ready to turn and remove when it easily comes off your pan with no hesitation. 2. Once everything has been removed from pot add in apple cider vinegar to deglaze and reduce it down to a think layer on the bottom. Add your all spice, chilli, cinnamon, oregano and clove with the tomato paste and mix all through and let it cook out for a minute. Pour in red wine and canned tomato. Fill can up again with water (800ml) and pour in as well. Give it a stir and and back in the beef, onion and shallots, along with bay leafs and garlic. 3. Bring pot to a high simmer and then let it simmer with lid on for 90 minutes and lid off for 60 minutes. Seasoning with salt throughout to your taste. 4. Once cooked, the meat should fall apart. Enjoy with pasta or rice. . . . #stifado #beefstew #greekcooking #slowcooking #beefrecipe #gravybeef #chucksteak #greekfood

🥩Stifado (red beef/rabbit Greek stew)… …last day of Easter recipes and I thought let’s give you all something homey and cosy. Stifado is one of my favourite Greek stews as it really encapsulates what you can do with spices and a few ingredients. Go with rabbit (if you’re feeling a lil morbid for Easter) or go with beef if you like me you couldn’t source rabbit to save your life. Also let me know if you like this carousel style of post for a recipe. Sometimes you just done have it in you to film another reel 😅 800gm gravy beef (cut in chunks) 4 baby onions (halved) 4 large shallots (halved longways) 1/2 cup apple cider vinegar 140gm tomato paste 2 tbl sp all spice 1 tbl sp chilli flakes 1 tbl sp ground cinnamon 1 tbl sp dried oregano 1/2 tea sp gr clove 1 cup red wine 800gm canned finely chopped tomatoes 3 garlic cloves (pounded, skin removed) 4 bay leaves 1. Begin by placing a large heavy pot on searing high heat. Drizzle on some olive oil and brown your onions and shallots. Once you’ve browned all your onions and shallots add some more olive oil and brown off your beef on the two larger sides. You’ll know your beef is ready to turn and remove when it easily comes off your pan with no hesitation. 2. Once everything has been removed from pot add in apple cider vinegar to deglaze and reduce it down to a think layer on the bottom. Add your all spice, chilli, cinnamon, oregano and clove with the tomato paste and mix all through and let it cook out for a minute. Pour in red wine and canned tomato. Fill can up again with water (800ml) and pour in as well. Give it a stir and and back in the beef, onion and shallots, along with bay leafs and garlic. 3. Bring pot to a high simmer and then let it simmer with lid on for 90 minutes and lid off for 60 minutes. Seasoning with salt throughout to your taste. 4. Once cooked, the meat should fall apart. Enjoy with pasta or rice. . . . #stifado #beefstew #greekcooking #slowcooking #beefrecipe #gravybeef #chucksteak #greekfood

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