So I've been on the journey to make decent fried chicken at home. I've tried roughly 3-4 different recipes. This is the most recent recipe I followed. I've tried buttermilk recipe's too an they taste roughly the same. I mean the chicken's texture is always perfect, the crispiness is just right. But I have to smother it in sauce to get a decent taste, comparing to KFC, Popeye's, or Ezell's where I eat the chicken as is. Anyone have any advice or other recipe's I can follow? Thanks!
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Hey guys i am looking for a recipe for Alfredo sauce for one of my favorite dishes, Chicken Alfredo but all the recipes i find have some sort of wine in them and i can't use or buy wine as i am only 17 haha thank you
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Almost every weekend I bake a different cheesecake square or chocolate
brownies. On Mondays I take them to work. They are always a hit and this
is one of my favorites. Rich, fudgy, chocolate brownies swirled with tangy,
refreshing mint cheesecake!
Ingredients
BROWNIES
MINT CHEESECAKE LAYER
TOPPING
Instructions
Melt chocolate and butter in a large saucepan*** over low heat.
Let cool completely, about 30-45 minutes on the counter or 15-20
minutes in the refrigerator.
Once chocolate is cooled, preheat oven to 350 degrees. Grease
or line a 9x9 baking dish with foil or parchment paper.
Stir sugar into melted chocolate. Add one egg at a time, stirring until
smooth between each egg. Stir in vanilla then gently fold in flour and salt.
Using a stand mixer or a handheld mixer make mint cheesecake by
creaming together cream cheese, sugar, egg yolk, peppermint extract,
and food coloring until combined. Stir in by hand the ⅔ cup of mint chocolate chips.
Pour ¾ of brownie batter into prepared baking dish. Spread dopples of
the cheesecake mixture over brownie batter. Add remaining brownie batter
and swirl brownie batter and cheesecake layer with a table knife.
Sprinkle with extra mint chocolate chips.
Bake until toothpick comes out clean, 45-60 minutes. Allow to cool completely.
This Recipe Is Published Here
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Makes 4 servings
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
Shrimp Pasta:
1 pound shrimp, peeled and deveined
salt, to taste
ground black pepper, to taste
3 – 4 Tablespoons olive oil, divided
½ pound mushrooms, quartered (about 2 cups)
1 medium red bell pepper, sliced
10 ounces (⅔ pound) uncooked fettuccine pasta
¼ cup chopped parsley or basil (optional garnish)
Alfredo Sauce:
3 Tablespoons butter
3 – 5 cloves garlic, minced (about 2 Tablespoons, or to taste)
⅓ cup white wine
5 Tablespoons flour
2 cups milk
1 cups heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon salt, or to taste
Preparation Look at the video
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What You'll Need:
Instructions:
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Here's my carrot cake recipe, from the 1987 Canadian Living Cookbook. I've been told it's my signature dessert. I've changed the recipe to suit my taste, but will add options at the end of the recipe. I use a 13" x 9" glass cake pan and bake it for 25-30 minutes and check it with a toothpick. I also use 4 cups of icing sugar as I love icing. I also use clear natural vanilla so the icing is perfectly white- buy it when you go down south as it's super cheap there.
Hope you enjoy the recipe.
-4 eggs
-1 cup granulated sugar
-1 cup packed brown sugar
-1 cup vegetable oil
-2 cups all-purpose flour
-2 tsp baking powder
-1/2 tsp baking soda
-1 tsp salt
-2 tsp cinnamon
-1/2 tsp nutmeg
-3 cups grated carrots
*1. In a large bowl, beat eggs well. Add sugars gradually, beating until light. Gradually beat in oil. In a separate bowl mix flour, baking powder, soda, salt, cinnamon, and nutmeg. Stir into egg mixture. Stir in carrots.
*2. Pour into greased and floured pan. Use one 10-inch (4L) tube or bundt pan or 13 x 9 inch (3.5 L) rectangular pan or two 9-inch (2.5 L)square layer pans or three 8-inch (2 L)square layer pans.
*3. Bake in a 350 F oven for 1 1/4 hours for a tube pan, 25-30 minutes for a rectangular pan, 35-40 minutes for square pans, until a toothpick comes out clean. Let cake cool on wire rack. When cool, ice with Cream Cheese Icing (recipe to follow).
Cream Cheese Icing:
-250 g cream cheese, softened
-1/4 cup butter, softened
-2 tsp vanilla
-3 cups icing sugar
Cream together cream cheese, butter, and vanilla. Gradually beat in icing sugar to give a smooth, spreadable consistency. Makes enough to ice the tops of the rectangular, tube, or square cakes. To make a layer cake using the 9-inch pan, double the recipe to fill the layer and sides.
Hints: Use a food processor to quickly grate the carrots.
Options: Add 1/2 cup raisins and 1/2 cup finely chopped nuts.
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Makes 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients
1 Tablespoon olive oil
1 cup chopped onion (about 1 small onion or ½ large onion)
¾ pound boneless, skinless chicken breast or thighs, cut into small cubes
2 – 3 cloves garlic, minced
½ cup uncooked white rice
1 (10 oz) can cream of chicken soup
1¼ cups chicken broth or water
1½ cups broccoli florets, fresh or frozen
1½ cups shredded cheese (cheddar or other melting cheese), divided
2 Tablespoons fresh parsley, chopped kosher salt, to taste ground black pepper, to taste
Directions
Heat the olive oil in a large, oven-safe pan over medium heat. Add the chopped onion and cook for 2 – 4 minutes, until the onions have softened and are translucent.
Add the cubed chicken, season with salt and pepper, and cook for 3 – 5 minutes.
Add the garlic and cook for another minute, or until aromatic.
Add the rice and cook for 2 – 3 minutes to lightly toast the rice.
Add the cream of chicken soup and the chicken broth or water, and stir to combine. Bring the rice mixture to a boil, then reduce to a simmer. Cover with a lid and cook for 10 – 12 minutes, or until the rice is fully cooked (stir occasionally and check about halfway through to see if you need to add more broth or water, and to make sure that the rice is not sticking). Taste and adjust the seasoning if needed.
Add the broccoli florets and half of the shredded cheese, and stir to combine. Cook for 1-2 more minutes or until the broccoli softens slightly.
Remove the pan from the heat and top with the remaining cheese. Place the pan under the broiler for a few minutes, until the cheese melts and starts to brown a little.
Garnish with chopped parsley.
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Ingredients
Instructions
Preheat the oven to 200 degrees celsius/390 fahrenheit. Coat a small loaf pan with baking paper. Add the apple sauce and nut butter in a large mixing bowl and mix well. Now add the cocoa powder and mix again until it’s all nice and silky.
Transfer the brownie batter to the loaf pan and bake for 35–40 minutes. Let the brownies cool down completely and refrigerate for several hours (best would be overnight).
Finally top the brownie with your optional frosting and slice into bars. That’s it!
If you don’t like it that fudgy, simply add about 50g of oats.
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I'm going to be making this for a dinner party on saturday: http://ift.tt/1etFkoQ
I'm looking for advice for what type of salad I should serve. My default seems too close to the recipe above.
I'm planning to serve this with baked artichoke hearts and chocolate pots for dessert.
Thanks!
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I've been enjoying some coconut yogurt lately and I've noticed almost all the coconut I consume as an ingredient is shaved or flakes. It got me curious about small dice variants like brunoise and if anybody had any recipes that use them. Even simple additions like yogurt, just interested in general would love to hear your favorites.
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Made this Szechuan Chicken yesterday and it turned out absolutely fantastic. It was a huge hit with my kids who came for seconds. I tried to stay as authentic as possible with this recipe, using the right ingredients that were quite easy to find. The flavors were great, the taste was superb. Thought I'd share here for all to enjoy.
Full recipe with pics are on my blog here: Full szechuan chicken recipe.
Ingredients
4 boneless, skinless chicken breasts (or 1 lb of chicken thigh / leg meat), cut into bite-sized pieces 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pices 4 green onions (scallions), cut into ½" pieces on the diagonal Cooking oil for deep-frying and stir-frying
For the marinade: 1 Tbsp low sodium soy sauce ½ Tbsp Chinese cooking wine (rice wine or Shaoxing wine) ¼ tsp salt ½ tsp finely crushed / ground Sichuan peppercorns 2 Tbsp corn starch
For the chili oil: ¼ cup peanut oil (you may also use canola oil) 2 Tbsp dried red pepper flakes
For the sauce: 1½ tsp Sichuan peppercorns, crushed 1 Tbsp ginger, minced 5 cloves of garlic, minced 3 small shallots, thinly sliced 1 Tbsp low sodium soy sauce ½ Tbsp Chinese cooking wine (rice wine or Shaoxing wine) 1 tsp sea or kosher salt ¼ tsp sugar 1 Tbsp sesame oil
Instructions To prepare the chili oil, place the dried red pepper flakes into a small bowl. Heat the oil in a wok or a small saucepan until you see a swirl of white smoke coming out from it. Pour the oil over the dried red pepper flakes. Stir to help the pepper release its aroma. Set aside to cool down, then strain into a sanitized container. The chili oil can be prepared up to several days in advance and refrigerated.
In a medium size bowl, combine the chicken pieces with the marinade ingredients, except the corn starch. Cover and marinate refrigerated for about 15 minutes. Add the corn starch, toss and set aside.
Heat 2 inches of the oil in a wok or stockpot to 350°F for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Do not overcrowd the chicken. If necessary, perform this step in batches.
Deep-fry the chicken to a light golden brown color. If using an instant read thermometer, the internal temperature of the chicken should be 160-165F. Remove the chicken with a strainer or a slotted spoon and place on a dish lined with paper towels to remove excess oil. Discard or reserve the oil for use in other recipes.
To stir-fry, heat one tablespoon cooking oil and one teaspoon chili oil in a wok or skillet over high heat. Add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown. Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.
Add the bell pepper and continue sauteing for about 3 minutes, until the peppers soften up.
Return the chicken to the wok or skillet and add the green onions. Stir quickly with a spatula to combine all the ingredients in the wok or skillet. Serve immediately with steamed rice.
Notes You can substitute Chinese cooking wine for dry sherry if you don't have access to rice wine.
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I bought everything to make fajitas, thinking I still had packets of the powder mix in the cupboard. Got ready to start cooking and found out I was mistaken. I've never felt the need to make the spice mix myself, the packets have always done me right, but now is as good a time as any I suppose. So what is people's goto spice mixture for fajitas ? (Don't worry about ingredients, I've got a decent spice collection. Also tomatoes, paste, puree, passata..etc etc., so go wild) Thanks in advance! Oh also, if you have any sort of unique thing that isn't widely known, throw it in! I'm willing to give it a try :)
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(Sorry I don't use reddit a lot I don't know how to attach the tags to my post)
I bought everything to make fajitas, thinking I still had packets of the powder mix in the cupboard. Got ready to start cooking and found out I was mistaken.
I've never felt the need to make the spice mix myself, the packets have always done me right, but now is as good a time as any I suppose.
So what is people's goto spice mixture for fajitas ? (Don't worry about ingredients, I've got a decent spice collection. Also tomatoes, paste, puree, passata..etc etc., so go wild)
Thanks in advance!
Oh also, if you have any sort of unique thing that isn't widely known, throw it in! I'm willing to give it a try :)
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I am from Oklahoma and traveled through Philadelphia. We of course had to stop at Geno's and Pat's to put or vote in, the locals were putting this red sauce out of a bucket onto the cheesesteak so monkey see, monkey do. Let me just say my mouth lost its virginity, does anyone know a good kopy cat recipe of that wonderful hot sauce!!
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Looking for an oven one because i wont have access to a bbq/good grill this weekend yet really want some wings! most of the recipes on google are either start in the oven and finish on the bbq or for buffalo wings(i'd rather have a full wing). willing to try any sort of spice level :)
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Hey folks. Tonight is another lazy tea night. Store bought pie, hash browns and some roast veg. Ordinarily I would just throw asparagus, baby pickled onions and diced carrot in a dish with a little olive oil, garlic salt, maybe some pepper, toss and then put a few quartered cherry toms on top.
It's ok and it's much better than how I would have been eating a few years ago but I know it could be better. Does anybody have any advice or suggestions to really bring it together?
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I'm a newbie and my mother-in-law gave me a recipe for salad dressing that calls for garlic. I'm using minced garlic. Is it necessary to mash the garlic in the dressing before adding the greens?
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Serves 2-3 | Prep Time: 20 minutes | Cook Time: 15 Minutes
Ingredients: 10 small parts of skinless and boneless chicken breast should be cutter into 1/2-inch cubes butter one table spoon 2 cloves garlic, which are cutter into very small parts 1/2 jalapeno (green chili pepper) whose seeds are properly removed Salt to taste One 12-inches pizza crust from any store or three 7-inches mini pizza crusts Olive oil for sweeping 1/4 onion, thinly sliced 1 cup mozzarella cheese Bunch of coriander leaves/cilantro which are chopped and save some for garnish Marinade: ground cumin 1/2 teaspoon 1/2 teaspoon ground cayenne pepper ground garam masala 1/2 teaspoon 1/2 teaspoon sliced fresh ginger 1/4 teaspoon salt 1/4 teaspoon of black pepper 1 tablespoon of lemon juice 2 tablespoons plain yogurt ½ tablespoon of cinnamon Tomato Sauce: 4 oz. tomato sauce 2 tablespoons of plain yogurt 2 tablespoons of heavy cream Spice Mix: 1/2 teaspoon of cumin 1/2 teaspoon of paprika 1/2 teaspoon garam masala
Method: In a bowl, marinade the chicken so that chicken is soaked properly before cooking, marinade at least an hour in the refrigerator. Make Outline of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450F for 6-7 minutes, turning at half time. When chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is cooked and discard the juice. Heat a small sauce pan and melt the butter in it. Sauté the garlic and jalapeno until it fragrant. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard. Add in the Tomato Sauce and stir well to mix. Add salt to taste and continue to simmer until the sauce thickens for another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well. Pre-heat oven to 450F. Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese. Reduce the temperature to 425F. Bake the pizza for 8-10 minutes. Remove the pizza from the pan when it is done and garnish the remaining chopped cilantro.
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Anyone know where I can find a good falafel recipe? I spent some time in Israel and this was my favorite thing to eat. I want to make it while I am here. Also looking for some decent pocket pita too, either to buy or make.
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I bought this regular (as in, non-tenderloin) pork loin thinking I could make pulled pork with it but I believe that I'm mistaken. Also, it's only me and my husband and I realize this is a huge amount, but I am hoping to find something that will last well all week and/or compliment some other good recipes!
edit: wording
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Ingredients
Instructions
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Humble but flavorful Dominican dish, the mild tayota benefits from the flavors in longaniza.
Ingredients
nstructions
Browning the longaniza: Cut longaniza into 1" [2.5 cm]-long pieces.
Heat oil in 3 qt [3 lt] pot over high heat. Add the longaniza and cook,
stirring often until it browns (careful with splatters!). Discard excess fat
(this will depend on how lean the longaniza is, it may not be needed).
Cooking tayota: Once the longaniza is browned, lower heat to medium.
Stir in onion, garlic, and bell pepper. Cook stirring for 30 seconds.
Add tayota and cook stirring for another 30 seconds, lower heat if it looks
like it might burn.
Simmering: Pour in tomato sauce and water and add oregano, lower
heat and simmer covered until the tayota is cooked through, stirring often
to cook uniformly (soft, but not too mushy, it takes around 15-20 minutes).
Once the tayota is cooked-through, season with salt and pepper to taste
and stir in the cilantro. Remove from the heat.
Serve hot with Arroz Blanco (White Rice) and avocado.
This Recipe Can Be Seen Here
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Melissa Crookston has cemented her place as, not only a great southern delta chef, but also as one of the preeminent pitmasters in the world. Four-time whole hog world champion, two-time world grand champion,the winner of the inaugural Kingsford Invitational, and literally thousands of other trophies have proven her to be the winningest woman in barbecue.
This is one of her recipes that allowed her to win the World Championship in Memphis, twice. Also in this recipe you make everything from scratch including the rub and the sauce This is also a great recipe if you like Memphis Style Ribs.
Ingredients
Basic BBQ Rub:
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
1 tablespoon onion powder
2 tablespoons granulated garlic
1 1/2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
2 teaspoons ground mustard
4 tablespoons chili powder
1 teaspoon ground cumin
6 tablespoons Spanish paprika
BBQ Mother Sauce:
1/4 cup canola oil
3/4 cup finely diced sweet or yellow onion
2 tablespoons minced garlic
1 1/2 cups ketchup
1/2 cup honey
2 tablespoons tomato paste
1/4 cup white vinegar
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 cup Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
Ribs:
6 slabs baby back ribs, about 3 pounds each
1 cup plus 2 tablespoons yellow mustard
6 tablespoons honey
1 cup turbinado sugar
1 cup purple grape juice
1 teaspoon dry chipotle powder
Preparation
For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat on low. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well.
Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour 1 to 2 ounces of the grape juice into the bottom of each foil package, do not crimp foil to let steam out.
Return the ribs to the cooker for 2 hours, then test for tenderness. If they still have too much texture, leave them in for 20 to 30 more minutes. Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce.
Place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
Source: Learn to BBQ
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This is my mums delicious chicken curry recipe. Its simple and easy to make and really comforting. I hope you all enjoy it. The recipe serves 4
Ingredients
*900g chicken thighs and/or breast if you want (try and use free-rangeand or organic. Thighs are a cheaper option)
*300g or 2 medium/large onions
*1 inch of ginger
*3 tbsp cooking oil ( I used coconut but you can use sunflower/olive/veg or your choice.)
*4 small green chillies
*15g or 4 medium/large cloves garlic
*500g or 5 medium tomatoes (get the very best you can buy)
*1 tbsp tomato puree
*2 tsp salt
*1 large tsp garam masala
Method
Finely dice the onion and ginger
Heat a pan under a medium heat with three tablespoons of oil and throw in the onions and fry.
Give the onions a good stir, bring the heat down to a low heat and put the lid on.
Cook the onions for 20/25 mins stirring every five minutes or so, until they are caramelized and sweet smelling. Don’t rush this part!
Finely chop the chilli and garlic and chop up the tomatoes.
Throw the chilli/garlic in the pan and let that cook for a few minutes until the raw smell of the garlic dies down.
Then add the tomatoes along with salt and tomato puree.
Give it a good stir, bring the heat up to medium and let that cook down for another 20 mins. What you want to end up with is a thick, dark, luscious consistency.
Dice up chicken breast (or thighs if you are using those instead) and add the chicken to the pan, give it a stir and let it cook on a medium heat to high heat. Don’t let it burn or dry out but it needs to be fairly vigorously cooked for a good 20/25 minutes until you get a thick rich stew and the chicken is cooked.
Then finally add 1 large teaspoon of Garam Masala stir and cook for 5 minutes and you are done!
You can serve it with cucumber raita, chappatis or basmati rice or if you’d rather a lighter dish serve with a grated veg salad or stir fried cabbage or whatever you want!
Thanks and enjoy
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For those who love both chicken parmigiana and lasagne, this dish is a merging of both. The chicken is crumbed as fried as per normal chicken parma. It is then incorporated into a lasagne style meal, layered between lasagne sheets and surrounded by mozzarella, parmesan and creamy ricotta cheese. The chicken is sprinkled with herbs to provide a wonderful subtle added flavour. Garnished with basil and you have a sensational meal. Although there are a few steps involved in preparing this meal including the layering of the ingredients, it is not a difficult meal to make. It just takes a little time, first to coat and cook the chicken and then to bake it all lasagne style.
Ingredients:
• 3 Chicken Fillets large breast fillets
• Bread Crumbs to coat chicken fillets, about 1 cup
• 3 Eggs to coat chicken fillets, may need extra eggs
• Flour to coat chicken fillets, about 1 cup
• 750 ml Pasta Sauce
• 400 g Ricotta Cheese
• Lasagne sheets about 2 large sheets
• 2 cups Mozarella Cheese shredded
• 2 cups Parmesan cheese grated
• 1 tbsp Ground Basil
• 1 tbsp Ground Rosemary
• 1 tbsp Ground Oregano
• Vegetable Oil
• Basil Leaves or Coriander Leaves to garnish
Instructions:
1. Preheat oven to 180°C
2. Cut chicken fillets in half (lengthwise) and pound to even the thickness of the fillets, if necessary.
3. Coat each chicken piece first in flour then in egg and finally with breadcrumbs
4. Heat vegetable oil in a large frying pan.
5. Add chicken fillets to pan and cook on both sides until golden brown (about 5 minutes each side). Set aside
6. In a medium bowl add ricotta and one egg and stir to mix completely. Set aside
7. In a medium baking dish, spread about 250ml (1/3) of the pasta sauce over the base of the dish.
8. Top comnpletely with one large lasagne sheet. Use additional pasta sheets as required to cover the sauce.
9. Spread half of the ricotta mixture over the lasagne sheet.
10. Layer over the top of the ricotta with half the chicken fillets (3 pieces).
11. Sprinkle the chicken with half tbsp of ground basil, rosemary & oregano.
12. Sprinkle 1/2 cup mozarella and 1/2 cup parmesan over the chicken.
13. Repeat layer process of pasta sauce, then lasagne sheet, then ricotta, then chicken, then ground herbs, then mozarella, then parmesan.
14. Finally top with remaining pasta sauce (about 250ml) then sprinkle 1 cup mozarella, then 1 cup parmesan over the top.
15. Cover baking dish with foil and bake in oven for 40 minutes.
16. Remove foil from baking dish and bake a further 10 minutes.
17. Remove from oven and serve. Garnish with either basil leaves or coriander leaves.
For pictures & more follow the link below:
Chicken Parma Lasagne
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Put eggs in saucepan which is large sufficient to hold in single layer. Add cold water to hider eggs by 1 inch. Heat over high just for boiling. Remove from burner and cover pan. Let eggs in steady hot water about 12 minutes for big eggs (9 minutes for medium eggs; 15 minutes for extra-large). Drain instantly and serve warm or cool completely under cold running water or in bowl of ice water, then refrigerate
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Hi everyone, I'm sure many of you have seen the video where Chef Ramsay tries to teach a noob how to cook a crab cake salad.
Well, I tried re-creating the dish by extrapolating the ingredient proportions based on what I saw Chef Ramsay do and say. Came out pretty tasty, could've maybe been slightly more seasoned..work in progress but pretty good so far. Here's the recipe. Let me know your feedback/edits so we can perfect it together!
Pics: http://ift.tt/2nzzLn9
Gordon Ramsay's Crab Cake Salad
(makes 2 crab cakes, about 3.25 inch diameter by 7/8" thick, or 9.2cm diameter by 2cm thick)
Ingredients:
Note: Personally, when I measure a teaspoon or tablespoon, I measure it so that the ingredient is flat up to the brim of the spoon. Take a toothpick and run it across a spoon and what's left on the spoon is what I use. However, Chef Ramsay uses heaping spoonfuls, so he used a generous amount of that ingredient. For example, his mustard is sitting like a mountain over the teaspoon, might as well be 1.5 teaspoons of how I measure it. Thus, I specifically mention what is a Chef Ramsay teaspoon or tablespoon by calling it a "heaping teaspoon" or "heaping tablespoon."
Crab cakes:
Remoulade Dressing (Chef Ramsay made about 20x more than you actually need for 2 crab cakes):
Salad (work in progress. I used floral lettuce and it tasted weird. Either that or I used too much olive oil. Didn't focus on this too much)
Plating:
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You know, the rice that comes with habachi steak at Japanese restaurants...it's the only rice I like, but I haven't a clue how to cook it or what the actual name for it is.
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A rich and delicious soup made with beef ribs, potatoes, carrots and herbs,
and is from the Andean region of Colombia. This Beef Soup is usually served
for breakfast and it is the best cure for a hangover, or Guayabo in Colombia.
Ingredients
(About 4 to 6 servings)
Directions
Place the ribs in a large pot with the cumin, achiote salt, pepper, and the water.
Bring to a boil, reduce heat and simmer for about one hour. Place the garlic, onions
and scallions in a blender with 1/4 cup of water and blend for about 1 minute.
Add this mixture to the pot and cook for 40 minutes more.
Add half of the cilantro, potatoes and carrots. Season with salt and pepper and cook
for 25 to 30 minutes more or until the potatoes are tender.
Sprinkle with chopped cilantro and serve warm.
This Recipe and Pictures is Published Here
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Meringue Cookies
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
Beat to stiff peaks.
Mix in 3/4 cup sugar and 1 tsp vanilla.
Fold in 1 cup semi sweet chocolate chips.
Drop by teaspoonfuls onto parchment paper cookie sheet.
Bake at 325 for 25 minutes.
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Seriously - my wife bought a dozen cans of cream of chicken at Sam's Club just so she could use one can in a recipe for pot pies that she hated. Now we've got 11 cans left.
I've done more with cream of celery or mushroom growing up, so I'm at a bit of a loss. Also, 99% of the recipes on google involve adding heavy cream, mayo, whole milk, etc to make the recipe even creamier, which I'm trying to avoid.
Obviously the recipe doesn't need to use all 11 cans at once, but a recipe that could use even half of them would be a godsend.
Does anybody have any recommendations? We've got a few large pots and a crock pot, so large batch cooking isn't a problem, but it's a lot of cans.
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Jean Georges has this dish in at least two of his restaurants: Matador in Miami and ABC Cocina in NYC. Any help getting a recipe for this dish will be appreciated!
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Does anyone have a good recipe for Egyptian style Circassian chicken? Not the Turkish original. I had this a few years ago at Abu Sid in Cairo and haven't found a good recipe to try and duplicate.
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Johnny Trigg is an American celebrity chef and competitor on the competitive barbecue circuit. He is a two time Grand Champion of the Jack Daniels World Championship Invitational, and has appeared on TLC reality television show BBQ Pitmasters. He also has a method for cooking ribs that he has now made public and here it is. Rub and BBQ sauce are still his secret so you will have to use what works for you.
Ingredients
2 Racks of Pork Spareribs
1 bottle Squeeze Parkay
12 oz. Agave Nectar or Honey
Killer Hogs Rub
Apple Juice
Garlic Powder
Brown Sugar
Tiger Sauce
BBQ Sauce - What ever you like
Preparation
Rinse ribs thoroughly. Remove the membrane from the back of the ribs. I use a Paper towel to grip the membrane for removal.
I put a light coat of Garlic powder on the ribs and then apply a generous amounts of Killer Hog Rub. If you have the time let the rub sit on the ribs for at least two hours.
Preheat smoker to 225-230 degrees. Smoke ribs for 3 hours. Mist ribs with apple juice hourly. After 3 hours, remove ribs from the smoker.
Lay down some foil. Squeeze on about 3 to 4 Tbsp of Parkay. Use Parkay and not butter as Parkay will not burn like butter will. Sprinkle a generous amount of brown sugar over the Parkay. Squeeze on the Agava Nectar or Honey back and forth until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce.
Make sure that you mix all the ingredients together with your fingers so that is like a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for 2 more hours.
After 2 hours, remove the foil from the ribs and place them back in the smoker. I like to mop on my favorite sauce at this point. Mop them front and back. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.
Source: Learn to BBQ
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I just got some cooking wood pellets (mix of cherry, apple, hickory & hard mapple) and I am looking for ideas on how to use them. I have a regular gas grill.
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Trying to outsass /u/Mombo1212
How to cook a basic Indian curry. Heat some oil in a pan on medium-low heat. Add 1 medium onion - finely diced. Add 1 heaped tablespoon finely minced garlic. Cook for 30 minutes until the onion slowly turns brown (caramelizes). The more it caramelizes, the deeper the flavor.
Up the heat to medium. Now add 1 tablespoon finely minced ginger. Cook for another 5 minutes. Add 1 teaspoon turmeric powder, 1 teaspoon salt, 2 heaped teaspoons coriander powder, 1 heaped teaspoon cumin powder, 1 teaspoon red chili powder or cayenne powder.
Cook for 5 minutes more. This is your curry base. You are done. A lot of Indian curries are actually dry and not saucy. But if you want a curry sauce, add some diced tomatoes and/or tomato paste, and some water to this, cook it for another 15 minutes, and you have a basic curry sauce (i have given more details below).
You can now do a bunch of things. If you are making a veggie like say peas and carrots, or cauliflower or cabbage or bell peppers or eggplant or potatoes or string beans or a mix, throw them into your curry base, add some water, cover with a lid, and let the veggies cook out. Finish with chopped coriander leaves for freshness.
Optional stuff:
If you want to make this more saucy, add 2 diced large tomatoes to the curry base before you add the veggies. Cook out the tomatoes until they dry out and until the oil separates. Then add the veggies and follow the same process mentioned above.
If you want your sauce to be creamier and thicker, add cream or yogurt or cashew paste or poppy seed paste or coconut milk or any other thickening agent. Add a knob of butter for more richness.
Cook meat same way as veggies. Most Indian dishes will treat meat as if it were a vegetable added to a curry. Typically, this would be chicken or goat pieces marinated in yogurt, garlic-ginger paste, turmeric powder, and red chili powder.
For added heat and freshness, add diced green chilies (Thai or serranos or jalapenos or Calabrian chilies or anything) along with the veggies or tomatoes.
Tip: If you do not want a strong garlicky taste, do not crush garlic, mince it instead. You can also use asafoetida (about half a teaspoon) instead of garlic.
You can also hand crush about 1 teaspoon of dried fenugreek leaves and add it in the last 5 minutes of cooking. It adds a very nice flavor and aroma.
Another tip: Par boil your veggies in the microwave using steamer bags. It cuts down your cooking time like crazy.
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Maybe something with measurements along the lines of what the Wikepedia article suggests for ingredients. Source: http://ift.tt/2orU5o9
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I just got some cooking wood pellets (mix of cherry, apple, hickory & hard mapple) and I am looking for ideas on how to use them. I have a regular gas grill.
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Had a cookout this weekend and wound up with a bunch of leftover portobellos. Also lots of onions and tomatoes. My friend brought me a bunch of fresh rosemary and thyme from her garden. Anyone have any ideas how I can use all this before it goes bad? I'm thinking some kind of pasta probably.
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Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack's Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson. Here are some the things you will need to make this famous chicken meal.
Poultry shears
1 silicone cupcake mold, with holes punched through each cup (or an aluminum cupcake pan, also with holes punched through each cup)
1 13 x 9-inch aluminum baking pan
1 aluminum baking sheet
Ingredients
12 medium skin-on, bone-in chicken thighs
2 cups Jack’s Old South Huney Muney Cluck Rub
3 1/4 cups chicken broth
Salt, to taste
Freshly ground black pepper, to taste
For The Sauce
1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
2 cups Jack’s Old South Hickory Sauce or Basic Hickory Sauce
1 cup ketchup
1 cup honey
1 cup maple syrup
1 1/4 cups seedless blackberry preserves
8 tablespoons (1 stick) unsalted butter, at room temperature
Preparation
Heat a smoker to 300˚F.
Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.
In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.
Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.
Source: Learn to Cook 101
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