Classic Potato Salad

Ingredients :
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
 5 hard-boiled eggs paprika

Directions :
1 Boil peeled potatoes in salted water until done.
Cool to room temperature.
2 Place diced potatoes in large bowl.
3 Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4 Add to potatoes.
5 Add celery and onions and mix well.
6 Stir in eggs. 
7 Sprinkle a little paprika on top.



Total Time : 15 mins

Prep Time : 15 mins

Cook Time :  10 mins

Read more »

Triple Chocolate Meltdown

Ingredients :

2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

 How To Prepare :

1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the  sheet pan for 2 to 3 minutes. Don't let them cool too much before  serving, as the butter that coats the ramekins will not release  the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Service :  6

Read more »

Shrimp-Shitake Mushroom Fried Rice

Ingredients :

2 tablespoons of oil, for sautéing
5 cloves of garlic, minced
2 tablespoons of chopped onion
1 teaspoon of ginger minced
100 grams of Peeled Shrimps (8-10 medium shrimp)
5 pieces of fresh Shiitake mushrooms, chopped
2 cups of cooked rice
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of soy sauce
1 teaspoon of instant chicken-flavored broth powder
3 tablespoons of peas
1 large red chilies, seeded , finely sliced

How To Prepare :

1. Heat oil, sauté garlic, onions, and ginger until they are fragrant. And then add shrimps and mushrooms then mix until the color of shrimps change.

2. Add rice then pour salt, pepper, soy sauce, salt, and broth powder. Mix again until well done and smooth.

3. Add the peas and red pepper, and cook briefly. Remove from heat.

4. Serve while hot with sprinkled fried onions and scrambled eggs.

Source - 99 Best Fried Rice Recipes

Read more »