I've never cooked steak before, especially on a stove top. I'll be following this recipe https://youtu.be/AmC9SmCBUj4
is there anything you would change to this or add? Also what side dishes would go good with this? I'm cooking for four people.
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Hey guys! I just finished making a recipe app for iPhones and iPads that also allows you to search for recipes by ingredients, and has a built in shopping list and kitchen timer. It's been submitted to the AppStore and will be free. Hope it helps some of you!
Here's what it looks like: http://ift.tt/29eiZDT
(I'm sorry if this doesn't belong here, I shall remove it if need be.)
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** Ferrero Rocher Cupcakes ** 1. 3/4 cup hazelnuts 2. 1 cup sugar 3. 1 1/2 cup flour 4. 1/3 cup cocoa powder 5. 1 tsp baking powder 6. 3/4 tsp baking soda 7. 1 1/2 tsp salt 8. 2 large eggs 9. 1 cup milk 10. 1/4 cup vegetable oil 11. 1/2 cup boiling water
** FOR THE FILLING & TOPPING ** 1. 8 oz chocolate chips 2. 2 Tbsp coconut oil 3. 12 hazelnuts 4. 8 Tbsp Nutella 5. 1 cup Rice Crispies 6. 1/2 lb cream cheese 7. 1/2 lb unsalted butter 8. 8 oz confectioner's sugar
** Cooking Directions **
Preheat oven to 375. Grease and line a 12-piece muffin tin.
Pulse hazelnuts in a food processor to a coarse meal. Whisk them together with sugar, flour, cocoa powder, baking powder, baking soda, and salt. Beat in each egg, then the milk and vegetable oil. Finally, with the beater on high, slowly beat in the boiling water.
Scoop batter into muffin tin. Bake for about 12 minutes or until a toothpick inserted comes out clean. Let cool fully.
While cakes are baking, combine chocolate and coconut oil and melt over a double boiler. Set aside at room temperature and let cool fully.
When cakes are cool, scoop out a bit of the center, press in a hazelnut and full with about 1/2 tablespoon of Nutella.
Beat together cream cheese, butter, and confectioner's sugar until fully blended, about five minutes. Using a rubber scraper, fold in Rice Crispies until fully combined.
Frost cupcakes. Then, place them in the freezer for about 15 minutes, until frosting is firm.
Remove cupcakes from freezer and dip into chocolate dip. Place on parchment paper to set chocolate. Serve at room temperature!
Recipe found here
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Ingredients
Instructions
Open your can of refrigerated coconut cream and scoop out the solid white part into a mixing bowl, discarding the clear liquid.
Add in vanilla extract, salt, and twist the top of your T-Sugars Icing Sugar Mill until you have your desired amount of sweetness. (You can always add more later.)
Mix with a standing or hand mixer on a low to medium setting until the mixture is smooth. (Taste test to see if you want to add more sugar or not.) Refrigerate your icing while you cut your watermelon.
Cut your watermelon into 1½" thick circular cuts from the middle. Cut off the rind and use a cookie cutter (or a jar) to make round cupcake shapes from your watermelon.
Scoop your icing into a piping bag or a plastic bag and cut off a corner. Pipe icing onto watermelon circles.
Sprinkle with optional T-Sugars Cassonade Sugar. Serve immediately or refrigerate until ready to serve.
Recipe found here
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My boyfriends mom's birthday is coming up and she loves macadamia nuts! I'd love to make something for her that day but I am fresh out of ideas. I know white chocolate macadamia nut cookies are classic (and I may ultimately go with that), but does anyone have any other dessert recipes with them?
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So, if you try to search for best appetizer recipes, it always seems to be buffalo chicken dip, pigs in a blanket, layered taco dip, pulled pork, and a few others.
With the holiday weekend almost upon us, I figured maybe we could put together a thread of slightly more unique (but still really awesome) recipes that do well at parties and kinda set us apart. Main dishes, sides, desserts and even drinks are all welcome!
I'll start things rolling (in the comments!)
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This is an elaborate recipe for aromatic chicken and orzo casserole (Giouvetsi).
You can find photos and the whole story here.
Ingredients
Instructions
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I just posted a new video on my YouTube channel, Son of a Pizza Man. It's a recipe for Bianco Mangier which is a Sicilian pudding. Check it out! https://youtu.be/4hGSUh4I8D8
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2 Tbsp Melted Butter
Instructions
In a bowl whisk together eggs, salt, pepper, and milk.
Then stir in the cooked crumbled bacon, shredded cheddar, and chopped baby spinach.
Place mixture into the refrigerator until crust is ready.
Take the phyllo dough out of the refrigerator. It should have been taken out of the freezer at least 7 to 8 hours prior to making these cupcakes.
Gently unroll the sheets of phyllo dough and take 3 sheets and place them flat on top of the parchment lined table top.
Brush the phyllo sheet with melted butter and then flip and do the other side.
You don’t need to butter the middle sheet.
Once the sheets are buttered grab a cupcake liner and flatten into a circle for your stencil.
Take a sharp knife and cut around the cupcake liner to make phyllo dough circles.
You should get about 9 to 10 cut outs.
Take a cupcake pan and lightly spray with release spray.
Grab your phyllo dough circles and place into cupcake liners.
Gently push dough to the sides so that you have a nice opening for filling.
Once the pan is filled grab the filling.
Stir with a spoon and start pouring into cupcake wells. Pour ½ to ¾ full.
Bake cupcakes at 350° for 15 to 20 minutes.
The eggs will puff up and get nice and light.
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I've been eating chicken teriyaki from a place called Sarku Japan lately and it's delicious. It's not prepared in a slow cooker but I'm not sure how to describe how it's cooked, aside from it looking like it's being fried.
This is what the chicken looks like. It will be cool if anyone has any recipes similar to this, as I would like to make stuff like it at home.
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Makes: 1.2 kg dough (= 1 loaf )
Preparation time: 45 minutes plus 9 and a half hours resting Cooking time: 45 minutes
You will need: 70 milliliter tepid milk 15 grams fresh yeast or 7 grams of dried yeast 500 grams plain flour 6 eggs, beaten 350 grams butter, slightly softened, plus extra to grease 30 grams sugar 1 egg yolk mixed with 1 tbsp milk, for egg wash
Method 1. Pour the milk and yeast into a bowl and stir to dissolve the yeast. Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture. Mix on slow speed to combine and knead the dough for five minutes.
Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes. By this stage, the dough should be smooth, elastic and combined well.
Meanwhile, in another bowl, mix the butter and sugar together. Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.
When the butter mixture is all incorporated, increase the speed and work for about 5 minutes, until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.
Remove the dough hook, leaving the dough in the bowl. Cover with a tea towel or cling film and leave to rise in a warm place (up to 35 C.) for about one hours, until the dough has doubled in volume.
Knock the dough back by flipping it over two or three times with your hand. The dough is ready to use and mould.
To shape a large brioche: You can braid the dough by dividing them in three equal strands and start braiding. If you do not know how to braid (or forgot how to start it, like I do all the time) look at this video Or you can transfer the dough into a loaf pan
Leave to rise in a warm place for about one and a half hours, until it has at least doubled in volume. Lightly brush the dough with egg wash.
Preheat the oven to 200 C/425 F. Bake for 15 minutes, then lower the setting to 180 C/ 350 F and bake for another 30 minutes. Leave the brioche in the mould for five minutes, then tip out onto a wire rack and leave the bread to cool before serving.
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Hey,
I want to make some burgers, the butcher only has a 90/10 blend of minced meat, and won't mince custom cuts for orders under 5kg...
If I was to blend chuck in a food processor, would that suffice, or is this not really recommended? I don't really want to go purchase a full meat grinder for $150+ that I will use once every 6 months...
Thanks :)
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Hit me with the best chocolate chip cookie recipes you got. Looking forward to it!
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I used to live near an Italian deli in Chicago on Taylor Street that made this salad in house. I think it also had a little cheese and a green vegetable or peppers, I can't recall.
The dressing was a light vinaigrette that was slightly sweet. I had never seen a pasta salad with teeny cheese ravioli and I fell in love. I have never gotten over that pasta salad but they stopped making it.
Any suggestions?
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Ingredients
One banana
Twelve strawberries, vary amount as to needs and size
Six dessert spoons / soup spoons of greek yohgurt
1/4 cup water
Ice
Optional
Directions:
Spoon yohgurt into blender / processor
Pour in 1/4 cup water -- see notes
Add the strawberries and the banana (in two halves)
Blend. Pour into jug.
Add ice, refrigerate, serve chilled.
Notes
Vary amount of water as to your needs. This recipe makes enough for two large glasses or so -- I used 1/2 a cup of water by accident. If making more than a single serving, add 50% more yoghurt and another banana.
Serving Size
One or Two large glasses depending on amount of ingredients.
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Find more recipes here: http://ift.tt/293i05F
Ingredients:
Directions
To begin, combine the flour, sugar, and yeast.
Make a well in the center of the flour mixture, and then add the melted butter, warm milk, and beaten egg.
Slowly mix the dry ingredients into the wet mixture in the center of the well.
Once the mixture is a thick dough, begin to knead in any remaining flour.
Continue kneading the dough for about 7 minutes. The dough should become soft and will have the consistency of play-dough.
Lightly flour the bottom of a pie pan.
Place the dough in the pie pan, and sprinkle some flour over the top of the dough.
Cover the pie pan with plastic wrap, and refrigerate the dough for 4 hours.
After the dough has chilled, turn it onto a lightly flour surface and roll it out to a quarter-inch thickness.
If you have an oblong oval-shaped cutter, then use it to cut out your eclairs. If you don't possess such finery, then you can do what I did: draw your desired shape on a piece of paper, cut it out, and use a sharp knife to cut the dough around the edges of the paper shape.
Place the cut-out eclairs on a lightly floured piece of wax paper, and let them proof for about 20-30 minutes.
Fill a deep frying pan with an inch or two of oil and turn the heat up to medium.
Place the eclairs one-by-one into the oil and cook on either side until the color is a rich golden brown.
Once the eclairs are cooked on both sides, remove them from the oil and let them cool.
In the meantime, go ahead and make the whipped cream and chocolate glaze.
Pour most of the cream (saving about 1-2 tbs for the chocolate glaze) in a bowl and whip it until it's your desired consistency.
Slowly heat the chocolate chips in a double boiler or in the microwave (about 20 seconds at a time and stirring in between) until all have melted. Whisk in 1-2 tbs of whipping cream. Add a little more if the mixture is too dry.
Finally, cut your eclairs in half. Dump a layer of whipped cream on the bottom half, and smother the top of the upper half in chocolate glaze. Put tops and bottoms together, maybe snap a few pictures for Instagram, and then bite into a job well done.
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Let's start with the pork. What you're looking for is a bone-in pork shoulder roast or Boston butt roast. It's a relatively inexpensive, somewhat fatty cut, but that's all to the good, trust me.
The day before serving the pork, make the dry rub by combining the following:
Rub this all over the pork, working it into any crevasses you can find and paying special attention to making sure the fatty side of the roast is well coated. Refrigerate the rubbed pork overnight.
Early next morning, prepare your grill. I'm agnostic about gas versus wood/charcoal. You have to work harder to get good smoky flavor from a gas grill, but I find that the more consistent temperatures I can get from gas are an advantage, especially if I'm doing two or more pork shoulders for a bigger crowd. The key with gas is to have plenty of well-soaked wood chips and a large capacity smoker box. The work comes in making sure the smoker box is regularly refreshed with soaked chips, to keep the smoke level up.
When, as is usually the case, I'm using a conventional grill, the key is in the set up, the fuel, and the need to periodically add fuel to maintain as steady a temperature as possible.
You want a temperature that's just below 275-300 F and indirect heat. On a gas grill, that means using the burners on one side for the heat and to fire the smoker box and keeping the meat on the unheated side. All of this, of course, with the hood down (raise it only to add chips or check meat temperature). For the smoke, I generally use cherry wood, but hickory also works well.
On a conventional grill, I use wood chunks with only a small bit of charcoal. Again, cherry or hickory are both fine. The wood chunks naturally produce enough smoke that I don't need to use soaked chips. To get indirect heat and the right temp takes a bit of practice. I start by lighting about half the fuel I think I'll need and pushing that to one side, then pile the remaining unlit fuel on top of that. The meat goes on the other side and the whole thing is covered. Temperature regulation comes from adjusting the top and bottom vents. You can use an oven thermometer on the meat side to get the temp right. Add new fuel as needed to keep the temperature as steady as possible.
Once the grill is set and the meat is cooking, the remaining ingredient is time. To get that unique, fall off the bone, texture, shoot for an internal temperature of 190F for the pork. This will take a while. For a typical roast, figure on four to five hours or more. For a larger roast or two smaller ones, 5-7 hours.
After the pork is done, let it sit on a cutting board for 15-20 minutes. You should be able to pull it apart with a couple of forks and very little effort.
Full recipe at http://ift.tt/295cLUD
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I'm trying to make spiked ice cream popsicles by freezing the mix into a ice cream mold. Would gladly appreciate some help on this. Thanks!
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About 6 months ago, I moved from California to Texas. My long-term SO stayed behind to finish her degree. I've tried to mail home cookies, brownies in mini-muffin cups, and other baked treats home every few weeks, as well as sending care packages to other friends and relatives. But I've gotten a bit bored of making cookies, and I'm wondering what other comfort foods or sweets mail well.
Constraints:
I have a fairly basic kitchen and limited budget. Oven, microwave, stove, toaster oven. I also live in a small town so exotic ingredients may not be available.
Foods have to last at least 2 days in the mail to their destination, and possibly longer, because I do a lot of cooking and shipping on the weekends. They have to fit in a small box that may get rough handling.
Peppers of any kind are right out - my SO finds them very unpleasant.
She likes peanut butter and lemon sweets, but a wide variety of flavors can be tried.
What are your favorite recipes to send to far-away stomachs?
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I am only now expanding my cooking skills, and I want to start learning how to make desserts. My favorite is tiramisu so ideally that's what I want to learn. I know it might be more difficult than other beginner level desserts, but I figure I'd be much more interested if it's something I actually want to make.
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Found at http://ift.tt/291L9zP (with pictures!)
This vibrant summer soup is cool and creamy, with a potato base that makes it filling as well as refreshing. Serves: 6
Ingredients:
1 tablespoon butter
1 1/3 pounds peas in the pod, shelled
2 medium russet potatoes, peeled, and diced
1 onion, sliced
2 garlic cloves, thinly sliced, plus 1 garlic clove, minced.
6 cups of chicken stock.
3 tablespoons fresh mint leaves, shredded.
Fine sea salt and freshly ground pepper
½ cups heavy cream
7 slices good- quality bacon.
Extra-virgin olive oil for drizzling.
Directions:
Heat the butter in a large pot over medium heat. Once, it is completely melted add the peas, potatoes, onion, and sliced garlic and cook for 5 minutes. Add the stock, season with salt and pepper, and bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Working in batches, puree the soup in a blender along with the fresh mint until smooth (if the mint is not completely combining, then strain the mixture thru a fine sieve.) Pour the soup into a large bowl and allow to cool about 20 minutes, then cover and chill in the refrigerator for at least 1 hour.
While soup is chilling, in a small bowl combine the minced garlic and the cream and whisk together for about 10 seconds. Set aside for 10 minutes.
Cooke the bacon in a large sauté pan over medium heat until golden and crisp about 6 minutes. Drain on paper towels.
Just before serving the soup, pass the garlic cream through a sieve, pressing on the garlic; discard the garlic. Serve the soup drizzled with the garlic cream and a dash of olive oil and topped with bacon slices.
Best eaten within 2-3 days.
Enjoy!
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Whatever recipes you like. This is my favorite right now. Measurements are rough, I don't generally like to measure with my tuna salad.
Can tuna 2 tbsp mayo, 1 tsp mustard, 1 tsp salt, 1 tsp mixed peppercorns, 1.5 tbsp pickle relish, .5 tsp ground ginger, 1.5 tsp cumin, 2 tsp basil, 2 tsp red pepper flakes
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So, I'm going to a big cookout July 3rd, and my thinker just isn't...thinking. I would love to get a look at some of YOUR favorite recipes. Please?
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Like the Tahini sauce, Baba ghanoush is an authentic Middle Eastern dip, made with fire roasted aubergine. Here's the full recipe page! Also a video on how to make it, you can see it here!
Ingredients
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1 aubergine - about 6-8 ounces. 1/4 cup tahini. 3-4 Tablespoon water. 1 1/2 Tablespoon lime juice. 1/2 teaspoon cumin. 1/2 teaspoon salt. 1/2 Tablespoons crushed garlic about two large garlic cloves.
For decorating the dish and more flavor
2 teaspoon olive oil. Crushed red chili flakes.
optional
Chili peppers or flakes.
Instructions
Cut a slit in the eggplant and roast on the stove top or in your outdoor grill, until the eggplant almost fall-apart tender. Set aside until it cools down. Meanwhile, in a bowl, add all the other ingredients and mix well. Scoop the flesh of the eggplant with a spoon and mesh with a fork, do not use the food processor. Add the eggplants to the tahini mix and stir everything well. Taste to adjust more to your liking. Decorate the dish with olive oil and chili pepper flakes. Serve as a side dish or with pita bread. Enjoy!!
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I love mushroom melts and it is vegetarian! I love it ! A great recipe from Domestic Geek!!! Perfect for summer grill season!
Here is the 2 min recipe video from her, https://www.youtube.com/watch?v=mwrZErubik0
Recipe:
Ingredients:
½lb crimini mushrooms, halved
1 green pepper, chopped
1 red onion, chopped
1 tbsp olive oil
½ tsp garlic powder
salt and pepper
2 buns
4 slices provolone cheese
2 tbsp steak sauce
Method:
Create skewers by alternating mushrooms, green bell pepper and red onion.
Drizzle with olive oil and season with garlic powder, salt and pepper.
Grill over medium-high heat for 2-3 minutes per side. On a bun, layer provolone cheese, cooked mushrooms, pepper and onions and steak sauce.
Wrap sandwich in foil and return it to the grill for 1-2 minutes or until cheese is melted.
Enjoy!
Hopefully you like it!!!
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My friend and I are making a cake and wonder if the recipe wording is vague. In bold below, when adding the flour, three questions arose:
"In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. *Add flour mixture in three additions, scraping down bowl as necessary*, then mix on medium speed until fully incorporated, about 30 seconds. Using a rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes."
Thanks guys. I feel like I might be reading too much into it but I want to get it right!
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Thanks for that recipe I will try it tomorrow, I don't have bacon but I do have Italian sausages, hmm getting hungry thinking about it.
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Please help me make my eggs taste more delicious
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Afternoon everyone,
I was gifted a few cases of biscuit and brown/ beef gravy mixes. I don't use gravy mixes for any particular reason, I usually just make my own sauces from pan dropping but I wanted to know if anyone had any interesting ideas on how I could use them?
I know I can add ingredients to the prepared gravy to change the flavor profile, like reduced wine or cream. I also know I can add more water than recommended and have a decent soup base.
Other than those two ideas I mentioned, are there any other ways to use a gravy mix that anyone here can think of? Maybe interesting ways to utilize gravy?
I know Poutine is really popular right now and have done that once or twice already. I'd appreciate any other ideas. I also wouldn't mind sharing a few of the recipe I've come up going through this case.
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Anyone have and ideas for savory yogurt dishes, perhaps for breakfast? The idea is new too me and I usually just have my yogurt with fresh fruit and granola!
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I would like to make shells & cheese for a large party. If I make it ahead of time, how long can I keep it warm, like in a crockpot maybe, before the pasta over cooks? Do you think I could get away with four or five hours?
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I have a liter and a half (1500ml, 50.7oz) of fish stock. What can I make with it?
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Hey folks,
I've been making my own pasta from scratch for a while now, but can't get past the herbs/tomato paste flavours (so throwing in some herbs while making the dough).
Does anyone have anything interesting that might sound weird, but works really well? I'm gonna try chocolate pasta soon, but that would probably turn into a dessert pretty fast (with homemade vanilla ice cream and hot raspberries? Yum! Maybe throw some grated white chocolate chunks in there for good measure).
So Reddit, what have you got?
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There are many reasons to love a luscious pile of chicken wings on your plate, but honestly, maple, bacon and bourbon? Yup.
Ingredients
Chicken wings (about 2-3 pounds)
Salt and Pepper
6-8 Slices of bacon, cooked crisp, removed and broken into pieces
1/4 cup maple syrup
2 Tbsp. bacon drippings
2 Tbsp. cider vinegar
2 Tbsp. Bourbon
Directions
Set oven to 425 F.
Spread chicken wings on 2 oiled rimmed baking sheets, with salt and pepper, and roast until very crisp, about 35-45 minutes. Or, you can do the wings on a grill, as well.
Meanwhile, cook 6-8 slices bacon in a skillet until crisp; drain and crumble.
Mix together bacon drippings with maple syrup and 2 tablespoons each cider vinegar and bourbon.
Toss the wings with the syrup mixture and add the bacon at the end.
Full recipe at http://ift.tt/28YinhA
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I bought a smallish tub, (about 1.5cups volume) as I keep reading about how it is so good for you. I made kimchi fried rice, which was very good, but the tub has an expiration date of 29 June. I tend to go by my nose generally rather than dates, so can I keep this longer? I assume so, is it enough to keep it in the closed tub in the fridge.
and now I have a cupful left, any suggestions for leftovers?
Any suggestions to amp up the kimchi fried rice, I fried onions, garlic, kimchi, added rice, soy and sesame oil and a fried egg. what else can I do-I feel it needed something a little sweet to balance out the salt, sweet chilli sauce? anything else?
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Ingredients
Instructions
Notes
Nutrition (1/12 of recipe): 167 calories, 7 g fat, 20 g carbohydrate, 3 g fiber, 7 g sugar, 8 g protein Nutrition (1/6 of recipe): 335 calories, 14 g fat, 39 g carbohydrate, 5 g fiber, 13 g sugar, 16 g protein
By The Healthy Toast
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General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
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Grilled, boiled, oven roasted? Smothered with toppings or just lightly seasoned? Whatever your preference is, please let me know! My husband wants me to make corn on the cob (fairly often this summer, apparently) and I've never really had much of an interest in it, so I need some help and inspiration. I know I can find a million recipes online, but hearing about people's favorite recipes with specific tips and tricks is much more beneficial for me! 😊
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Video : https://www.youtube.com/watch?v=_kD2JrJFNHc
3 to 4 Large Onions 3 Medium Sized Tomatoes 4 to 5 Eggplants A Bunch of Corender Leaves 1 Red Chili 1 Red Onion 2 Tablespoon of Ginger Paste
Salt to taste 2 Teaspoons of Turmeric Powder 2 Teaspoons of Cumin Powder 2 Teaspoons of Cumin Seeds 1/2 Teaspoons of Paprika 2 Teaspoon of Garam Masala
2 to 3 tablespoons of sunflower oil
Cooking Level : Medium Preperation Time : 10 Minute(s) Cooking Time : 25 Minute(s) Total Time : 35 Minute(s)
Heat 2 to 3 teaspoon of sunflower oil on medium heat Add the cumin seed and wait till it starts crackling, then add the chopped onion and mix it well Add a bit of salt to fasten the cooking process Mix the onion well untill the it turns golden brown Then add the crushed ginger and fry it separately on medium heat until it gets a nice brown coating on it Then add Turmeric Powder, Cumin Powder, Paprika and mix it well with the onion base Now add the tomatoes and mix it well with the base Give it a good stir fry untill oil speparated from the masala Lay the eggplants on top of the base Cover and let the eggplant cook with the masala for 5 to 10 minutes
Aftet 10 minutes holding the eggpant with a fork add the onion base to the slits in the eggplant Cover and let it cook for another 5 to 10 minutes
Once the eggplant is almost cooked add the red chilies and the red onions. Mix it well.
Garnish it with coriender leaves Enjoy them with roti, paratha, luchi, naan bread or rice.
$12 - serves 4 Full procedure is in the video. Please leave me a comment/suggestion.
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*I posted this recipe under different profile name but I created another account and deleted previous one.
Ingredients:
4 egg yolks OR two whole eggs+2 egg yolks 1lb spaghetti-I prefer fettucine or penne. 100 g bacon(do NOT use economy bacon. It doen'st have enough meet and has too much fat) 4 tbsp of Parmesan cheese Some salt and pepper 1 tbsp of ground garlic. 1 tbsp of olive oil.
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I want to make a delicious shortcake recipe for my extended family coming for Fourth of July weekend. My oldest daughter is allergic to strawberries. She's missed out on many strawberry shortcakes over the years, so I was hoping to keep it similar to show her she can make it herself as well.
Does anyone have any amazing recipes they'd recommend, bonus points if they might include red and blue for festivity, but not necessary. Need to feed 8.
Thanks so much.
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INGREDIENTS
Grind the following into spice paste:
10 shallots
5 cloves garlic
2 red long chilies - deseeded if you want it less spicy
10 pieces of candlenuts - toasted first
2 cm of galangal
1 cm turmeric
Other ingredients:
700 gram pork loin - cut into bite size cubes
50 gram palm sugar - shredded into small pieces
1 1/2 tablespoon coriander powder
¼ teaspoon cumin powder
6 tablespoon sweet soy sauce
3 tablespoon soy sauce
juices from 1 lime
30 bamboo skewers - soak into water before use, it will prevent the stick from burning
Satay sauce:
2 shallots - thinly sliced
1 red long chilies - thinly sliced
2 tablespoon of lime juice
STEPS:
In a large bowl, mixed together all the ingredients and spice paste (except chili sauce and bamboo skewers). Marinate for at least 2 hours. I usually marinate it overnight for better result.
Once marinated, skewer the pork with bamboo skewers, I put 4 pieces of pork per skewer. (DO NOT THROW the leftover marinating sauce - set this aside to make satay sauce)
Cook the satay in a hot grilling pan or charcoal BBQ grill (this will give a better char aroma, however grilling pan or oven will be totally fine too).
Grill until the meat fully cooked and have a little char. (for about 3 minute each side). Put the cooked satay into the plate, set aside.
For the sauce, heat up the pan and transfer the leftover marinating sauce and cook until boiling and reduced, add salt or sugar if needed.
Transfer the sauce into a bowl, and combine the sauce with shallots, chili and lime juice, served with the pork satay.
SOURCE: My blog - http://ift.tt/1Ub16EE
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