Kung Pao Chicken

Easy,fast and tasty , thats what we want and this is easy,fast,tasty and exotic, the taste is amazing  and its guaranteed to amaze.

In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

Never forget the most important thing Eat Drink Enjoy 🙂


Tortilla de Patatas y Cebolla


Today lets do a tasty Spanish dish,tortilla de patatas y cebolla (Potato and Onion Egg Tortilla)

One of the most classic and popular of all Spanish dishes, the egg and potato tortilla is, simply, iconic. It was, fittingly, the first dish I learned to make when I moved to Spain in 1996, in a lesson given to me by my future brother-in-law, Robert. Preparing a tortilla with potato alone is fine, but using an equal amount of onions produces a sweeter, moister, and, in my mind, superior result. While the key to a good tortilla is keeping it moist in the center, the real trick, he showed me, comes in flipping it. Or rather, flipping the tortilla without the bottom sticking.

  • 1 1/4 pounds/570 g medium white potatoes
  • 1 1/4 pounds/570 g medium onions
  • 1 quart/1 l mild olive oil or sunflower oil
  • 10 eggs
  • Salt

1. Peel the potatoes, halve lengthwise, and thinly slice crosswise. Peel the onions, halve lengthwise, and thinly slice crosswise.

2. In a large sauté pan or deep skillet, heat the olive oil over high heat until shimmering. Carefully add the potatoes and onions and cook over medium-high heat, stirring from time to time, until they soften and just begin to brown, about 15 minutes. Using a slotted spoon, transfer the potatoes and onions to a colander to thoroughly drain. Reserve 2 tablespoons of the oil.

3. In a large bowl, beat the eggs thoroughly with a hand whisk until frothy. Season with salt. Pour the drained potatoes and onions into the egg. Gently push down to cover with egg. Let sit and absorb for 10 minutes.

4. In a 10-inch/25-cm nonstick skillet, heat the reserved 2 tablespoons of oil over high heat. Pour in the egg mixture. Immediately turn the heat to low and swirl the pan in a circular motion for a few seconds to keep the egg from sticking. Cook until the bottom is golden and the tortilla set, about 6 minutes.

5. Wearing an oven mitt, place a flat, tight-fitting plate over the tortilla. Firmly pressing the plate against the pan, carefully and quickly turn the tortilla over onto the plate, and then slide the tortilla off the plate and back into the pan. Swirl the pan in a circular motion to settle the tortilla and keep it from sticking. Tuck any edges down with a spatula. Cook for another 3 to 4 minutes, until firm but still moist in the center.

6. Flip the tortilla onto a clean plate. Dab off any excess oil with a paper towel. Let cool before slicing it into fat wedges to serve.


Easy to make Creme Brulee.



Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a great easy to make and tasty dessert all this being said lets learn how to make it.

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

An Oreo based recipe


-You will need like 12 oreo cookies


Mix them together then arrange everything in a tray .

Then  take cheese and eggs mix them  in a different bowl, then add some sugar , vanilla mix them together after this cut in small pieces 2-3 bars of snickers and add them to the mix and pour the mix over the butter and oreo mix you prepared earlier arrange the mix nicely in the tray then add it in the oven and cook it for 35 minutes to medium and then pull it let it cool of and add now refrigerate it for a minimum of 3 hours then you may take it out cut it in small pieces and there you have it a nice tasty threat for you and your guests .

So Eat Drink Enjoy and have a great day .

Pizza Muffins

We have this recipe for pizza muffins .i think is very unique and with the right sos one of the best snacks.

you will need:

-1/3 cup of Olive Oil

-26 oz of thawed dinner roll dough

-2 x 1/2 cups of mozzarella cheese

-1/2 cup of shredded parmesan

-2 table spoons of italian seasoning

-1/2 cloves of minced garlic

-6 oz of pepperoni

Add everything in a bowl in this order and mix them all . after this take a muffin tray and with a cloth dipped in oil you have to oil the tray . Then place in each space the mix prepared earlier and bake it in the oven at 350 degrees for 20-25 minutes .

and now eat drink enjoy 😉 Hope u like the recepi.