Reahs life in romania OFW

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03/11/2025

Here is a popular recipe for Crispy Fried Chicken Wings that yields a similar-looking, golden-brown result:
​🍗 Crispy Fried Chicken Wings Recipe
​This recipe is for classic deep-fried chicken wings, focusing on a crispy coating.
​Ingredients
​For the Chicken Wings
​2 lbs (about 1 kg) chicken wings, separated into flats and drumettes, wingtips removed
​1 tsp salt
​½ tsp black pepper
​1 tsp garlic powder
​1 tsp paprika (smoked or sweet)
​For the Breading
​2 cups all-purpose flour
​½ cup cornstarch (or potato starch) - Key for extra crispiness
​1 Tbsp salt
​1 tsp black pepper
​1 Tbsp garlic powder
​1 Tbsp paprika
​1 tsp cayenne pepper (optional, for heat)
​1 cup cold water (or buttermilk, for a richer flavor)
​For Frying
​4-6 cups vegetable oil, canola oil, or peanut oil (enough for deep-frying)
​Instructions
​Prep the Wings: Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with the salt, pepper, garlic powder, and paprika from the Chicken Wings section.
​Prepare the Breading: In a separate large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper from the Breading section.
​Dredge the Wings:
​Take a few seasoned wings and coat them completely in the dry flour mixture.
​Dip the coated wings briefly into the cold water (or buttermilk), just until wet. Let excess liquid drip off.
​Immediately return the wet wings to the dry flour mixture for a second coat. Press the flour mixture onto the wings to ensure they are completely covered. This double-dredging helps create the thick, crispy crust. Set the coated wings aside on a tray or rack.
​

29/10/2025

MASHSI my own version
Here are the main components I can identify:
* Rice and Meat Base: The bulk of the dish is a bed of rice mixed with ground meat (likely beef or lamb) and various spices, giving it a rich, browned, and somewhat crispy look around the edges (suggesting it was baked).
* Stuffed Squash/Pumpkin: A prominent element is a small, whole squash or pumpkin (possibly an acorn or small decorative pumpkin) that has been hollowed out and stuffed with the same rice and meat mixture. * Chicken Breast: There is a whole or halved, seasoned chicken breast placed on top of the rice base. It appears to be seasoned with red spices like paprika or a pepper
baked rice, meat, and vegetables—it resembles a dish common in Middle Eastern, Central Asian, or Balkan cuisines, which often feature baked or layered rice dishes like Pilaf or similar preparations with stuffed vegetables (like mahshi or dolma).

Apple cake my own version.
28/10/2025

Apple cake my own version.

28/10/2025

Dinner preparation for todays vlog.

18/10/2025

Food platters .
Dahil my bisita si amo kaya yan lng pinahanda nya.

17/10/2025

Dinner time for my amo.

23/09/2025

CONCHIGLIONI is a recipe for stuffed shell pasta, which is a type of lasagna my own recipe. # #
Ingredients:
* Large shell pasta (Conchiglioni)
* Meat sauce (pre-cooked)
* Cooking cream
* BĂ©chamel sauce (pre-made)
Instructions:
* Prepare the Pasta: Boil the large shell pasta according to the package directions until it is al dente. Drain the pasta and set it aside in a large bowl.
* Fill the Shells: Take each cooked pasta shell and fill it with the meat sauce. The video shows the cook using their hands to fill each shell individually. Place the filled shells in a single layer in a large, oven-safe glass dish.
* Add the Cream: Drizzle cooking cream over the filled pasta shells.
* Add the Béchamel Sauce: Spoon the pre-made béchamel sauce over the top of the pasta shells, covering them completely.
* Bake: Bake the dish until the sauce is bubbly and the pasta is heated through. The video does not show the baking process or time, but this dish is typically baked at around 375°F (190°C) for 20-30 minutes, or until golden brown on top.
Explanation:
This recipe is a simplified version of stuffed shell pasta, a classic Italian-American dish. The cook has already prepared the meat sauce and béchamel sauce, which are the main components of a traditional lasagna. By using large shells instead of flat lasagna noodles, they create individual, handheld portions that are easier to serve. The layered sauces—first the meat sauce inside the shells, then the cooking cream and béchamel on top—combine to create a creamy and savory baked pasta dish.

Dinner time for my employer's. Buhay nanny nga naman.
22/09/2025

Dinner time for my employer's.
Buhay nanny nga naman.

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Bucharest

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