Yorkshire pudding recipes

 
Ingredients

3 eggs
flour
milk
1 cup oil

Method

1. Get three identical glasses(preferably pint glasses)and line them up on your counter. 
2. 
   
3. Put three mediums eggs in the first. Put flour in the second so that it comes up exactly level with the eggs in the first glass. Put milk in the third so that it is level with the eggs and flour in the others. 
4. 
   
5. Throw the contents of each glass into a blender. 
6. 
   
7. This should make 8 Yorkshire puds (maybe with a bit leftover). Make sure your pudding trays are in the oven with a little bit of oil in each section and allow the oil to get very hot. 
8. 
   
9. Cook for about 15 mins.

Saffron Rice Recipe

saffron rice pilaf, saffron rice pudding, saffron rice bbc

Ingredients

½ cup diced onions
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
2 cups Basmati Rice
1 tsp Salt
2 T olive oil

1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.

2. Once it starts boiling, immediately cover and turn to low heat.

3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Neat Sloppy Joes Recipe

Ingredients

2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

Neat Sloppy Joes Recipe

Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.

Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Chicken and Rice Casserole Recipe

Ingredients

2 cloves garlic, finely chopped
2 tablespoons unsalted butter
4 scallions, sliced
2 cups low-sodium chicken broth
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1/4 cup sour cream
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Per serving: Calories 626; Fat 32 g (Saturated 16 g); Cholesterol 186 mg; Sodium 1,299 mg; Carbohydrate 38 g; Fiber 3 g; Protein 45 g 

Directions

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-rice-casserole-recipe/index.html?oc=linkback

Creamy Coconut Polenta

Polenta discovered yet? Only the last couple of years, it began to experiment with, and for many people it is an under-appreciated and unexplored substance concerned.

This polenta may be eaten as a lovely side dish to chicken or beef or seafood… or you may wish to top it with something too (see the photo far down below for an idea…)

This polenta recipe is cooked slowly on the stove with coconut milk and whole milk (much like you slowly cook risotto to get it to its tender state) before topping it off with butter, kosher salt and chives.

Creamy coconut polenta

Ingredients:

1 (13.66-ounce) can coconut milk (see Tips)
3/4 cup whole grain polenta (see Tips)
2 cups whole milk, warmed
1 tablespoon salted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Directions:

1. In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter, salt and pepper. Serve immediately and top with chives

Shepherd's Pie

Shepherd's pie how to make

Ground sirloin, creamy mashed potatoes, with a sprinkling of cheddar cheese and your family will never know the shepherd's pie is low in calories, relaxing.

Ingredients

2 cups prepared mashed potatoes (such as Simply Potatoes)
3/4 pound ground sirloin $
3/4 cup picante sauce
1/3 cup water
1 tablespoon ground cumin
2 teaspoons sugar $
1/8 teaspoon salt
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup (2 ounces) preshredded reduced-fat extrasharp cheddar cheese $

Preparation

Prepare mashed potatoes according to package directions; keep warm.
Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in picante sauce, water, cumin, sugar, salt, and beans; bring to a boil. Reduce heat; simmer until mixture thickens (about 5 minutes).
Remove from heat. Spoon mashed potatoes over meat mixture, and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.

Note: For the mashed potatoes, big markets in the refrigerator section. I just need a few minutes from the microwave to heat.

Mexican Rice Recipes

Ingredients: 

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Directions: 

Set the oven rack in the middle position and preheat 350.
Processor or blender and process until smooth puree tomatoes and onions thoroughly. Exactly 2 cup measuring cup and transfer the mixture into the reserve. Take extreme.
Remove and discard the ribs and seeds from 2 jalapenos. Sausage meat and set aside. The remaining minced jalapeno. Set aside.
Will not stick to the rice and water in a fine mesh strainer to remove excess water.This step strongly open-about 1/2 1 minutes.Shake rinse under cold running water until the rice removes the rice starch. If you skip this step, you are NOT YOUR RICE DRY AND FLUFFY.
Ovensafe 12-inch flat-sided sautee pan or heavy-bottomed low-medium heat for 2 minutes, the Dutch oven, heat oil tight fitting lid. (Directions very special about it, but I used a 10-inch Dutch oven and it worked fine.) Drop a few grains of rice, and then if you are ready to sizzle. Rice for 6-8 minutes, until light golden and translucent add the rice and stir fry. Oil does not get too hot too fast or the oil will splatter with caution.
, Reduce heat to medium and cook the garlic and add 2 chopped jalapenos, 1 1/2 minutes, stirring constantly, until fragrant.
Juice, puree mixture, tomato paste and salt. Increase medium-high heat and bring to a boil.
The liquid is absorbed and rice is tender, about 15 minutes after a good pan and transfer to the oven to cook as much as 30-35 minutes.Stir cover the pan.
, Jalapeno flavor, add chopped coriander and lime wedges separately pass.
6-15-05 Edited to add: you can not get good fresh tomatoes better off using canned tomatoes. Most supermarket chains use these terribly hard and underipe tomatoes. Just finished an onion 2 cups tomato and make sure that equal. On the other hand-if you have a tomato and onion after processing at least 2 cups bottled salsa-just add enough to make up the difference to find.
Edited 8-21-06: Do not skip any of the steps. It seems silly-but if you want fluffy rice can be very important to rinse rice to remove the starch. Just when it takes two minutes but makes a difference.
Edited 8-15-08: This is a perfect dish to make in advance for potlucks so delicious as leftovers the next day. This rice also freezes well. Ahead for freezing: Cool ziploc bags, and ice cream servings. Frozen for reheating: Location microwave and hot plate of a pyrex, every 2-3 minutes until heated with stirring.
This rice will love it! Money back guarantee.

Blackberry Fool

Ingredients

8 sprigs fresh mint
4 cups heavy cream
1 cup confectioners' sugar, divided
1/8 teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
1/2 cup sour cream, at room temperature

Directions

Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.

In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes. In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

PB and J Cupcakes

Ingredients 

1 cup cold water
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin, divided
1/2 cup PLANTERS Creamy Peanut Butter
1 (10.4 ounce) tub COOL WHIP Vanilla Whipped Frosting
1 cup boiling water
1 package (2-layer size) yellow cake mix
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
3 eggs



Directions

 Heat to 350 degrees F. oven Add 1 tbsp. icing dry gelatin mixture until blended mix gently. Refrigerate until ready to use. Add the remaining gelatin mixture in the bowl of boiling water, stir 2 minutes. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerator for 1 hour or until firm.
By the way, with a mixer until blended muffin mix, dry pudding mix, egg, and peanut butter beat cold water. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Oven for 18 to 21 minutes. or until toothpick inserted comes out clean centers. Cool completely.
Being careful not to cut the bottom of the cake, the top of each cupcake, use 1-1/4-inch paring knife to cut a large piece, set aside the centers removed. 24 Cut the gelatin into cubes, place cupcakes. Pressing gently to secure the cupcakes, cakes centers cover removed. Frost the cupcakes.

Churros

Ingredients

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

 Directions

A small saucepan over medium heat, water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil combine. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Deep-fat fryer, or 375 degrees F (190 degrees C) for deep frying pan, heat oil. Strips of dough into hot oil pipe using a pastry bag. Fry until golden, drain on paper towels.
1/2 cup sugar and cinnamon together. Roll churros in cinnamon and sugar mixture was filtered.

Lime Cilantro Rice

Ingredients 

2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

 Directions

Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Chinese Almond Chicken Stir-Fry

Ingredients 

3 tablespoons peanut oil
1/2 cup whole almonds
1 skinless, boneless chicken breast half, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced celery
1 cup chopped bok choy
3/4 cup chicken broth
1 tablespoon cornstarch
1/4 cup cold water

Chinese Almond Chicken Stir-Fry Directions 

Heat peanut oil in a large skillet medium-high heat, roast almonds in hot oil until golden, about 2 minutes. Remove from the pan with a slotted spoon almonds. Slightly, from 2 to 3 minutes until golden brown in peanut oil remaining roast chicken mix. 1 minute, until fragrant, soy sauce, ginger, salt and pepper and stir. Mushrooms, onions, celery, and add Chinese cabbage, vegetables, 2 minutes, continue to cook and stir until it starts to soften. Pan, cover and pour chicken broth into the chicken, about 3 minutes and cook until no longer pink in the center. Mix water and cornstarch in a small bowl, and stir into the chicken mixture for about 3 minutes until the sauce thickens, cook. Sprinkle with almonds to serve.

Stir-Fry Chicken and Vegetables

Ingredients 

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Directions

Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.


Cook's Note:

I usually at least double this recipe. You don't have to be exact on the proportions, just use enough cornstarch so that the sauce at the end is thick enough.

Scalloped Potatoes for the BBQ

Ingredients

4 red potatoes, thinly sliced
1 large onion, chopped
4 cloves garlic, chopped
1/4 cup chopped fresh basil
1/4 cup butter, cubed
salt and pepper to taste

Directions


Preheat grill for medium heat. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

Strawberry Spinach Salad I

Ingredients 

 2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Direction

In a separate bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for an hour.
In a large bowl, spinach, strawberries and almonds combine. Pour dressing over salad and mix. Refrigerate for 10 to 15 minutes before serving.

Spinach and Strawberry Salad

Ingredients

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions

In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Simple Crustless Spinach and Mushroom Quiche

Ingredients

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 drops hot pepper sauce, or more to taste
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Directions 

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish. Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside. Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl. Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Crustless Spinach Quiche

Directions 

 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

 Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Super-Simple, Super-Spicy Mongolian Beef

Ingredients

1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

Directions

Whisk together the soy sauce, hoisin sauce, sesame oil, sugar, garlic and red pepper flakes in a bowl. , Toss the beef with the marinade overnight stay in cover and refrigerate for 1 hour. A wok or large frying pan over high heat, add the onions and beef-stick heat peanut yağı.Yeşil cook 5 to 10 seconds before mixing. Cook the beef is no longer pink and about 5 minutes, stir until beginning to brown.

Squash laksa soup

Method Preheat oven to 180 ° C/350 ° F / Gas 4 After 8 slices or chunks (on the skin) zucchini, cut into deseed, half and put it in a roasting tray.

Dried peppers and a pinch of salt in a mortar until the Bash. Zucchini with olive oil and bake for 40 minutes, sprinkle with drizzle on.

 Thin chops or buzz pepper in a food processor, garlic, ginger and coriander stalks. Sesame oil to a thin paste, lemon juice, taste and add the fish sauce and buzz. Heat a large skillet or wok. Pour 2 tablespoons of olive oil and quickly edin.Hindistan extra dough for a minute before adding the coconut milk and cook until the chicken broth. Turn down the heat and simmer for 15 minutes. Taste - fish sauce, lemon juice, or you may need to add a bit of salt and pepper.

 Divide among 4 bowls, then cook for a few minutes, add the noodles to the soup. Two pieces of pumpkin on the break. If desired, top with sliced ​​red pepper and butter.

 Ingredients

1 butternut squash 1 dried red chilli sea salt freshly ground black pepper olive oil 2-3 fresh red chillies, deseeded 3 cloves garlic 1 thumb-sized piece fresh ginger, peeled 1 large bunch fresh coriander, leaves picked, stalks reserved 1 tablespoon sesame oil 2 limes, zested and halved 2 tablespoons fish sauce 800 ml unsweetened light coconut milk 300 ml organic chicken stock 200 g rice noodles 1 red chilli, deseeded and sliced, optional cress, to serve, optional

All About Glazing

When you buy a cookbook, how many recipes it usually? For me, I do not get around the fact that I dog-ear throughout, I'm lucky two or three really good cookbooks with recipes. Some of these books I eat out every day "to do" I swear I'm going to never make it to my pile of books.
Then I fired up books. I'm the hell out of these recipes. I need to make the recipe for a shot, because it starts, but it inevitably goes beyond that. I usually love these dishes. My husband once accused me of never making the same meal twice, after shooting to change Washington, Dishing Up. Because now I know how to roast meat glaze.
To be fair, I've been braising meat for a while, and I've always considered myself very successful. Meat was tasty and tender. But it is quite amazing secret that I did not want to get in a restaurant. Now I know, and that's glazed, braised lamb shank, as well as throwing for a pretty amazing ... Jess Glazed Goat's Beef Shank recipes cookbook Bourginon and small game. I say a lot, I'm pretty darn awe-inspiring for a dinner, the other, a recipe is a little bit on the loan.
If you are braising, make sure you give yourself plenty of time. Any process you do not want to rush. Also a lazy Sunday afternoon "work" most of the time will be tight, and then, the next week, wrap it all up to finish just before dinner.
Start with a really good lamb shank. If the item is not fantastic, is not going to get a good braise.

I'm currently training for the New Season Market Online Food Photography & Styling class was lucky enough to be doing a little shooting, and Umpqua Valley Lamb Farm in Riddle, Oregon took a heavy shaft. Umpqua's lamb grows sustainable, grass-fed and pasture raised by small farms oregon. Rumor has it, even a bit like broccoli feed their lamb was delicious! This is a search would love to go visit a farm!

Anyway, back to the braising.

Salt and a healthy splash of oil on the stove top to medium-high heat in a deep pot while heating all over the peppers.

This will allow you to lay flat on the handle with a lid large enough, you need a pot. But I also do not want a big pot ... If you need to handle the braising liquid in the wreck. Trust me on this, your braise find the right sized pot, well worth the trouble. After the pot is hot, (no down-side is fine) and place the handle gives a good sear. Untouched, at least a good 2 minutes, then soak the pot. Then turn to the next party. Şekilde.Et still stuck to the pan sear on all sides, the ver.Et another minute before attempting to turn around when it is fried, get out of the pot and set aside on a plate.

Bacon Spinach Strata Recipe

In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes. In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings

1 package (8 ounces) sliced mushrooms 1 bunch green onions, sliced 2 teaspoons canola oil 1 loaf (1 pound) day old bread, cut into 3/4-inch cubes 1 cup (4 ounces) shredded Swiss cheese 1 package (1 pound) sliced bacon, cooked and crumbled 2 cups (8 ounces) shredded cheddar cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 9 eggs 3 cups milk 1/2 teaspoon each onion powder, garlic powder and ground mustard 1/4 teaspoon salt 1/4 teaspoon pepper

Gingerbread Pancakes Recipe

In a large bowl, birleştirin.Yumurta the first six ingredients, milk, molasses and oil Combine, stir into dry ingredients just until moistened.
Greased grill over hot 1/4 cupfuls by the batter, pour it occurs on open blisters. Bake until golden brown on the second side.
To serve, place two crepes each plate, drizzle with 2 tablespoons syrup. 1/4 cup apple pie filling on top, sprinkle with cranberries. Yield: 3 servings.

1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 egg 3/4 cup 2% milk 2 tablespoons molasses 1 tablespoon canola oil 6 tablespoons maple pancake syrup 3/4 cup apple pie filling, warmed 3 tablespoons dried cranberries

Egg Scramble Recipe

Put potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until tender. Drain.
In a large skillet, peppers and onions in oil until tender 1 teaspoon of half of half of the potatoes and add kavrulur.Jambon, saute for 2-3 minutes.
Meanwhile, in a blender, egg, sour cream, milk, salt, onion, garlic salt and pepper combine. Cover and process until smooth.
Pour half of the vegetable mixture, and cook and stir over medium heat until eggs are set completely. Sprinkle with 1 cup cheese. Repeat the rest of the ingredients. Yield: 10 servings.

• 1-1/2 cups diced peeled potatoes
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2 teaspoons canola oil, divided
• 2 cups cubed fully cooked ham
• 16 eggs
• 2/3 cup sour crea
• 1/2 cup 2% milk
• 1 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese, divided

Overnight Raisin French Toast Recipe

Ingredients 1 loaf (1 pound) cinnamon-raisin bread, cubed 1 package (8 ounces) Philadelphia® Cream Cheese, cubed 8 eggs, lightly beaten 1-1/2 cups half-and-half cream 1/2 cup sugar 1/2 cup maple syrup 2 tablespoons vanilla extract 1 tablespoon ground cinnamon 1/8 teaspoon ground nutmeg

 

13-in half instead of bread cubes in greased. x 9-in. baking dish. Cream cheese and top with remaining bread. In a large bowl, whisk the remaining ingredients. Pour it over the top. Cover and refrigerate for at night. Remove the refrigerator 30 minutes before cooking. Cover and cook for 30 minutes at 350 °. Uncover, and cook for 15-20 minutes, or a knife inserted near the center comes out clean up. Yield: 12 servings.

Mean Guy's General Tso's Chicken

Starch and eggs thoroughly in a large bowl 1/2 cup of mixture of chicken, add and stir to coat. If mixture is too thin, add the vegetable oil in a separate parts. In a small bowl, wine, vinegar, sugar and soy sauce Prepare the sauce mixture by combining 2 teaspoons corn starch.First Stage Frying: medium-high heat (350-400) Heat 1-2 inches of peanut oil in a wok. By just long enough to cook chicken fry chicken in small groups.

Remove the absorbent paper chicken (this step with both cold and sauce mixture, can be made well in advance), then wait. Second Stage Frying: wok, a tablespoon or two and drop fat. Bean oil, add pepper and stir-fry briefly, awakening the aroma but not burning them. Wok and stir-fry the chicken pieces until golden brown crispy return. General Favorite Sauce: a secret sauce (1-2 minutes) until the heat caramelizes into the tossing, wok, add the sauce-mixture. Serve immediately.

Steamed rice with broccoli and, 4 serves.

1 lb chicken thigh, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

Szechuan Noodles With Spicy Beef Sauce

Brown ground beef in a big pan, stirring until crumbles, drain and keep warm. Sesame oil into the pan and heat until hot. Hot sesame oil until tender sauté onion and next 4 ingredients. Whisk until smooth, corn starch and gravy together. Into a mixture of onion juice mixture, hoisin sauce and soy sauce mix. Boil, stirring constantly, 1 minute to a boil, stirring constantly, bring it. Mix the minced meat. Toss with hot cooked pasta and sprinkle with sliced ​​green onions.

Yield: 4 servings.

1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces vermicelli, cooked
1/2 cup sliced green onion

Doodhi Kofta Curry

INGREDIENTS

1kg Lean Lamb Mince
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 tablespoon Chilli Powder
1 tablespoon Coriander Powder
1 tablespoon Mango Powder
1 tablespoon Garam Masala
2 tablespoon Cumin seeds
2 teaspoon Chilli Flakes
Salt to taste


2 Onions – Finely Chopped
1 Onion – Coarsely Grinded 
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
3-4 star Anis
2-3 Cinnamon Sticks
1 teaspoon Cloves
3-4 Bay Leaves
1 tablespoon Mustard Seeds
½ - ¾ Can Tinned Tomatoes 
1 tablespoon Concentrated Tomato Paste 
1 Cup Oil
Salt to taste
1 Handful Coriander Leaves


METHOD


1. Place all the ingredients in a bowl and mix well with hands so all the spices are fully incorporated into the mince
2. Cover with cling film and place in fridge for 2-3hours – overnight works best
3. Make golf size balls with the marinated mince by wetting your hands
4. In a WIDE based non stick pan heat the oil
5. Add ginger garlic paste and onions paste & cook for 4-5 minutes 
6. Next add the finely chopped onions and cook for another 7-10 minutes 
7. Next add all the spices except salt and mix well, cook for another 1-2 minutes
8. Next add the chopped tomatoes & paste
9. Lower the heat and add the balls to the sauce – do NOT mix with a spoon but move the pan slightly to make space for more as u are adding
10. Let it cook and after a few minutes the balls will start firming up and leaving water
11. Simmer till cooked through
12. Adjust salt 
13. Add chopped coriander and mix with light hands
14. Remove off heat
15. Serve immediately

Food Decoration For Kids

1. Weave bacon and place on a wire baking rack over a baking pan
2. Bake at 400F until starting to crisp ( will be between 5-15 minutes depending on bacon thickness)
3. Cut bacon into desired shape and size (square works fine) and place in between the cups of an upside down muffin tin. Use toothpicks to hold the shape if needed.
4. Bake for another 5-15 minutes until crispy. Fill it up and devour!

For the salmon:
2 salmon fillets (6oz each)
1 heaping tablespoon coconut flour
2 tablespoons fresh parsley (or dried, if you have on hand)
1 tablespoon olive oil
1 tablespoon dijon mustard
salt and pepper, to taste
For the salad:
2 cups arugula
¼ red onion, sliced thin
juice of 1 lemon
1 tablespoon white wine vinegar
1 tablespoon olive oil
salt and pepper, to taste

Balsamic-glazed carrots

For a simply irresistible side, brown sugar-infused balsamic glaze dish until you have stayed in this bright carrot.

Ingredients

4 bunches baby (Dutch) carrots
100g (1/2 cup, firmly packed) brown sugar
30g butter, melted
2 tbs balsamic vinegar

Method

Trim stems from carrots. Brush to remove any dirt. Peel. Preheat the oven to 180 ° C a large 3L (12-cup) capacity ovenproof glass or ceramic baking dish place the carrots. A small bowl of sugar, butter and vinegar, pour over karıştırın.Havuç. Sprinkle with salt and pepper. Toss Jacket. 45 minutes or until tender carrots, occasionally throwing in the oven to cook. Stacked on a serving platter. Service Drizzle glaze over.

Pagac (Pagach)

Salt, sugar and fats pour milk over-sized. warm cool. Dissolve the yeast in the water. Add milk mixture. Add about half the flour, beat well. Add the remaining flour and beat well. Turn on a floured board and knead 5 minutes. Place the oiled bowl (about 2 hours), let it rise until doubled in bulk.

Divide into two parts. cookie sheet (pizza on the stone and the stone rolled out) on a half-flatten. Padding on the publication. then the other half of the upper, flattened, (I have mine rolled out on a board and then placed on top) position. Melted butter and sprinkle with brown on top. Bake at 350 degrees for 30 to 40 minutes until golden brown. (It took me 32 minutes in the oven.

Filling:. Brown, butter, chopped onion. Cut cheese into the cooked drain them potates Pour the butter into the potatoes and onions. Mash well and cool. pagac rounds8-10 spread across the dough.

3/4 cup milk, scalded
1 teaspoon salt
4 tablespoons sugar
3 tablespoons Crisco shortening
3 cups flour
1 egg, slightly beaten
1 cake yeast
1/4 cup lukewarm water
potatoes or cheese, pagac filling
5 potatoes, peeled, chopped and boiled
1 teaspoon salt
4 ounces American cheese
4 ounces sharp cheddar cheese
2 small onions, chopped
2 tablespoons butter
1/2 cup butter, browned

Herbed Lemon Chicken in a Crock Pot / Slow Cooker

Melt the butter in a nonstick skillet and add hot. Add chicken, chicken drumsticks and brown or seal. Crock pot / slow cooker base onto the celery and carrots.

Chicken drumsticks are not sitting on top of each other for sure, crock pot / slow cooker brown the chicken baguette into the Add (should be laying side by side). Crock pot / slow cooker pour into the pan juices left over. Pour chicken broth and lemon juice on top of baguette. Scatter the onion, garlic, parsley, thyme, salt and pepper on top of chicken drumsticks. Cover for 6-8 hours, and 'low' setting to cook. (Even the slow setting for you to cook quickly crock pot / slow cooker, depending on mining tenders). Serve with crusty bread or rice water.

20 g butter
1 kg chicken drumstick, with bone
1 stalk celery, chopped
1 carrot, chopped
1 1/4 cups chicken stock, liquid stock
1 lemon, juice of, freshly squeezed
1 spring onions or 1 green onion, finely sliced
3 garlic cloves, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, ground
salt, to taste
ground black pepper, to taste

Creamed Spinach

Sauté the collected oil spills, slowly chopped bacon until crispy. Cook and drain spinach according to the directions on the package. Bacon, sour cream and add the spinach and cook for 5-10 minutes. Add coconut and serve. This is a good tasting made ​​the day before required.

1/4 lb thick slab bacon, diced
2 (10 ounce) packages frozen chopped spinach
1 cup sour cream
1 teaspoon nutmeg

Shrimp With Minty Couscous Salad

In a medium sized saucepan, bring to a boil water and 1 teaspoon of salt. Couscous mix. Cover and remove from heat for 5 minutes. Transfer a large bowl and let cool. Couscous, tomatoes, peas, mint, lemon juice and add 4 tablespoons of oil. Sprinkle with salt and pepper.

A large nonstick skillet, heat 1 tablespoon of the remaining oil in medium-high heat. Add the shrimp. Cook, turning only 3 minutes until done. Serve with couscous salad topped with shrimp.

1 1/2 cups chicken broth
1 cup couscous
2 tablespoons couscous
1 large tomato, seeded and diced
1 cup frozen peas, thawed
1/2 cup fresh mint, chopped
5 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper
1 lb large shrimp, shelled and deveined

Ralph & Kacoo's Barbecued Shrimp

Add all the ingredients in a small sauce pot. Cook over medium heat until butter is melted and well blended. Cook for 5 more minutes. Shrimps and prawns and cook time to add the sauce is ready to heat.
Shrimp and cook until pink and cooked through.

1/2 lb butter
1 1/2 teaspoons oregano
1 cup olive oil
3 tablespoons chopped garlic
1/2 cup good dry white wine
3/4 tablespoon black pepper
1/2 cup lemon juice
1/4 teaspoon cayenne pepper
3 ounces Worcestershire sauce
1 teaspoon paprika
2 teaspoons thyme leaves
1 tablespoon creole seasoning
2 lbs shrimp