-
New York Style Bagels
New York Style Bagels Bagel and pretzel are the two type of bakery items that I love them fresh but never had the courage to make. Everyone knows New York City has some of the best bagels out there. Locally, I like Johnny’s bagel, but it’s not so close to where I live. So, I mustered all my mights and attempted for New York Style Bagel at home. Wow! I was even impressed with myself. Of course, if you do a lot of research like me, you know there are some real authentic NYC bagel recipes out there and some would require up to 3 days to make them. I…
-
German Apple Cake
German Apple Cake
-
Focaccia Bread
Focaccia Bread Focaccia, a flat oven-baked Italian bread that has a similar texture like pizza dough, is an easy bread to make. The most typical Focaccia is the one with Rosemary and Olive Oil. Remember to use your finger or a utensil to dot the bread (make lots of dimples), this will help preserve the moisture. Jalapeno Focaccia This is a variation to the usual Focaccia. Though most of the ingredients are the same, I added diced colorful hot pepper, Italian seasoning and garlic salt to the dough. I also decorated the top of the bread with jalapeno rings and freshly grated cheese. The trick to make the bread softer,…
-
Crab Rangoon
Crab Rangoon A Chinese restaurant appetizer that was never served in China, at least when I grew up, LOL! Though some people claim using real crab meat or imitation crab meat makes no difference in crab Rangoon, I beg to differ. It’s true we don’t need large lumps of crab meat, but real crab meat even just from legs of blue crab makes this appetizer so much more flavorful. The inside is creamy and wrap is perfectly crispy. Use a sweet and sour sauce, or simply eat it plain.
