Here Recipe:- https://onlinecakedotin.wordpress.com/2018/08/17/chunky-monkey-mouth-watering-cake/
Chunky Monkey Cake has fluffy peanut butter buttercream frosting, moist banana cake layers, and Nutella ganache. Best cake ever!! Make this cake once, I hope you all like this cake. If you want to know such great ideas then stay connected with our website online cake delivery in Noida.
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So, I'll be moving into university (in the UK) this month and whilst I'm quite good at cooking, I don't actually know many recipes.
One of my main problems with eating properly is that i really struggle to find food that i like. I hope that I'll grow out of it at some point and gradually start liking new food, but for now there's only a few foods that I like.
So, could anybody suggest some good recipes that won't be too hard on a student's wallet or even just something nice for a treat every now and then. The main meats that I like are Chicken and Pork, and occasionally beef but only in things like hamburgers, salami etc. I also like some fish, but not sure which ones as it's always been my mother that's cooked it for me. I like quite a lot of fruits but only a few vegetables so that makes things a bit more difficult, but I'm sure there's something out there that I like
In terms of flavour, I'm a big fan of hot food, but not the Indian kind of spice. More like peri peri or Chili based sauces, basically a more mexican/portugese? kind of spice. I also love Chinese and Japanese food so a few recipes from those cultures could be useful!
Thanks!
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I want to start my journey into baking with probably my favorite yet most simple desert. Cheesecake. The only problem is there are so many variations of it online. Using gelatine, flour, egg, heavy cream, etc... Could someone reccomend the most barebones recipe. It doesn't have to be the best cheesecake or even good tasting. I just would like a starting point. Thanks!
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So i lived in spain for a year and the cheesecake there was SO different. In the UK and US the cheesecake seems to be more crumbly and creamy, but the Spanish cheesecake is just a completely different texture, it's more of a tart, like milky and gooey. More gelatinous. Almost like jelly.
I'm trying to find a way to create the same thing but I can't find anything.
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Hey everyone! I’m headed on an annual camping trip this weekend and wanted to bring an extra dessert for the potluck on Sunday. My boyfriend and I are bringing a dinner item but I noticed a lack of desserts, and I ended up with extra time today before we leave.
The problems:
1) I don’t own a hand mixer or food processor and would rather not struggle to get the same consistency of food without one.
2) Additionally, my (brand new unfortunately) oven has been tempter-mental lately and sometimes works, sometimes doesn’t. The broil function works great, but the bake option isn’t always working.
I used to love baking and was good at it, but a simple recipe would be amazing for today if anyone can point me in the right direction.
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Looking to attempt the chocolate croissant this weekend, anyone has a recipe that they swear by?
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Hi all. We a few times a year have lunch at a friend's who makes the best potato salad. It's dry, probably some mixture of oil, lemon juice, mustard, shallots or green onions, salt, pepper, and maybe a hint of vinegar? Maybe not. Anyway, whatever mix they use is magic. It's just great. And my friend sadly can't be convinced to share any of his recipes :( .
All of my attempts at recreating it have been pitiful. I can't find good ratios. Many dry potato salad recipes I find online are hyper-ethic, with many specific Russian or German ingredient or style flourishes that I'm not looking to emulate. Do any of you have favorite dry potato salad recipes that you'll be willing to share? Thanks!
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Hello everyone! I'm hosting a Mexican-themed dinner with friends and need ideas on what to serve. For appetizers, I don't have any ideas other than nachos with pico and guac. I was also thinking of a small buffet-style make your own nachos/fajitas scenario. Any other ideas? Thanks!
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Orange and chocolate are the two most favourite flavors that we always like even at the time when we were kids or when we have became adults so I thought it would really be awesome to mix these two flavors, So you can also give it a try
Cupcakes:
https://i.redd.it/5dmhreto6ej11.jpg
Method
Stage 1
Warmth the broiler to 350°F. Line a standard 12-glass biscuit tin with paper liners. Join the flour, the preparing powder, cardamom, and salt in a medium bowl.
Stage 2
Join the margarine, sugar, and orange pizzazz in a substantial bowl and beat with an electric blender until soft, around 4 minutes. Include the eggs and egg yolks, each one in turn, at that point the vanilla. Include the flour blend and the buttermilk into the sugar and egg blend in additions, beginning and closure with the flour blend.
Stage 3
Gap the hitter between the liners. Prepare until the point that the a toothpick embedded into the focal point of the cupcakes turn out with only a couple of sodden pieces, 22 to 25 minutes. Exchange the cupcakes to a rack to cool totally.
Stage 4
Set up the icing: Combine the cocoa powder and bubbling water in a vast bowl. Let cool somewhat, at that point beat in the spread, chocolate, sharp cream, confectioners' sugar, and salt. Top the cupcakes with the icing. Trimming with chocolate-plunged sweetened orange peel, if wanted.
And if you want you can also buy it from Online cake delivery in Bangalore
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I love the taste of pistachios. I was at a French bakery and they served a pistachio and pear pastry that was absolutely amazing. Do you have any recipes (easy) where I can enjoy the pistachio flavor?
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It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!
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Prep it the night before, and be one and done. I've made this for many years for my family, and they LOVE it!!!
https://nursefrugal.com/2014/01/14/cinnamon-roll-french-toast-casserole/
Ingredients
2 cans Cinnamon rolls1/2 cup butter, melted1/3 cup sugar2 eggs3/4 cup heavy whipping cream (half & half works too)3 tsp cinnamon1/4 tsp nutmeg2 tsp vanilla extract1/2 cup chopped pecansIcing from cinnamon roll packages
Directions
Serves: 6-8
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This recipe allows for many additions depending on your taste. Sundried tomatoes, black or green olives, soppressata or other salamis, ground meat are things we sometimes add.
This takes approximately 2 hours to prepare, much of it away from the stove. This recipe makes approximately 125oz of sauce, depending on additions. Best served on fusilli, penne, orrechiette in my opinion. This sauce will keep in the fridge for 3-5 days, depending if you added meat or not. It will keep in the freezer for 3-5 months, likewise depending if you added meat or not.
For vegetarian/vegan option, omit the anchovy paste, Worcestershire sauce (as it contains anchovy as well), all parmesan, and use vegetable stock instead of beef/chicken. For gluten free options, use egg noodle and omit Worcestershire sauce. For pizza sauce, puree sauce warm in food processor or blender until smooth.
Crush cloves of garlic and let sit for 20-30 minutes before cooking. Breaking/bruising garlic cloves allows a chemical compound called allicin to be released, which has many desirable effects to health and taste.
Finely grate carrot and celery stalks. Discard large fibrous strands from the celery. Finely chop onion. Dice/chop any additional ingredients you may wish to use.
Mince the previously crushed garlic and cook in olive oil in a large sauce pan on medium-high heat. Pay attention to the color of the garlic, stirring frequently until slightly browned and aromatic. Once this occurs, quickly add the chopped onion alongside salt and pepper. The water in the onion will stop the garlic from cooking and potentially burning. Reduce heat to medium. Throughout the recipe, reseason with salt and pepper to taste.
Once onions are translucent, add the previously grated celery and carrot. Combine well. Cook until reduced in size. If you’ve opted to use anchovy paste and Worcestershire sauce, add it here and combine. Any kind of additional ingredients, add it as well. Slivered sundried tomato, chopped black olives, diced soppressata, etc need to cook a little bit and this is the preferred opportunity to impart flavor to the sauce. Cook these ingredients for 3-4 minutes.
The mixture of carrot, celery, onion is the foundation for much of European cuisine. This combination is called a mirepoix. Other names include sofrito, soffritto, the holy trinity, etc with variation in ingredients (eg. parsnip, bell pepper). Chances are most French, Italian, and Spanish dishes you find at a restaurant begin with these ingredients. Mirepoix gives a depth of flavor that is hard to identify but would be sorely missed if omitted.
Add approximately ½ cup of strained San Marzano tomatoes to pan and stir to combine. We add only a little bit of the tomatoes to the sauce at this point because we want it to slightly caramelize, giving the sauce a touch of sweet, which ultimately cuts the acidic taste of the tomato. Some recipes may call for adding sugar at this point instead, but I consider this sacrilege and a little strained tomatoes or tomato paste at this point serves the same purpose. Additionally, add the dried oregano and dried basil to the sauce, along with the chili flakes if desired. Cook through the tomato for 4-5 minutes, stirring frequently.
Add 2 cups beef, chicken, or vegetable stock, scraping the bottom of the pan. Something called a fond may form at the bottom of the pan: it occurs when meat or vegetables are cooked on a stick pan and leave a burnt residue on the bottom. It is full of flavor and can be released from the pan using the stock. It may not appear on non-stick pans, but this is fine. Cook with the stock for 4-5 minutes.
Add half of the remaining strained San Marzano tomatoes and equal amount water. Stir to combine. The sauce should be very thin at this point. Optionally add the parmigiano-reggiano rind at this point, ensuring it is submerged in the sauce. The parmesan rind will amplify the savory/umami taste already present. Once the sauce barely hits a boil, reduce heat to just high enough to maintain a light simmer.
Simmer the sauce for 60-90 minutes, stirring occasionally and monitoring the sauce thickness. If it gets too thick, add ¼ cup water at a time. Ideally you want to simmer for as long as possible with the final result being a thick sauce. Only add the water if necessary and if you can reduce it: it’s only there to prolong the simmer to the full 60-90 minutes.
Raising the temperature back up to medium, remove the parmesan rind and add the remaining strained San Marzano tomatoes and the dried parsley. Stir very well, and only bring up to temperature. The best sauces (in my opinion) are a mix of cooked and uncooked: you want the deep, rich, umami flavors of everything cooked, but also the fresh taste of tomato. After adding the remaining tomatoes, the goal is to just bring it up to temperature, and not cook. Remove from heat once warm.
In another saucepan, bring salted water to a boil. Toss in your preferred pasta and cook to desired doneness. Strain when done, but keep a little (maybe ¼ cup) pasta water in the pan. Transfer the strained pasta back into that saucepan. Add 1 cup of the finished pasta sauce to the pasta and stir to combine. Serve with additional ladle of pasta sauce atop and optionally grated parmesan.
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I’m trying to experiment with different salsa recipes and trying to come up with my own. But there’s one thing I can’t perfect... the texture.
Each time I have my go to ingredients and add it to my food processor, it always comes out as a pulp. Then the juices separate from the pulp and it just becomes a texture disaster for me.
I love more tomato sauce-y salsas that I can find in authentic Mexican restaurants but haven’t been able to perfect anything close to that.
Does anyone have an authentic style Mexican salsa recipe and technique they’d like to share?
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Does anyone have a tasty recipe for a family sized pot of home made ramen? I have noodles and some ingredients and I’ve always wanted to try to make it.
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I recently got a pasta machine, and made some fettuccini-like pasta, I need suggestions on what to add to it. If you can, link or comment a recipe if you can.
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They’re more brown sugary without being too molassesy! - OMG and cookies made with bread flour too? These are insane and sooooo yummy. You have to like a chewy gooey cookie though. No crispy Chips ahoy nonsense for me!
http://pumpyourbump.com/the-only-chocolate-chip-cookies-recipe-you-will-ever-need/
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Hey guys, I m searching for a recipe app. The one that you can choose whatever ingredients to put in a list and then shows you different recipes. I know that there is one, but couldn't have been able to remember it through the miracle of time
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Could anyone shed some light on what makes a great takeaway butter chicken dish? Has anyone here ever worked in an indian kitchen, that would perhaps have a legit recipe?
This submission to /r/Food yesterday reminded me of my past failures to recreate my local takeaway's butter chicken... I'm not looking for an authentic Indian version (if that's a thing), or something that's probably served in higher end restaurant. I'm looking for the super creamy greasy and satisfying stuff from the cheap local takeaway counter. After offering a couple places $20 to let me watch them make my food, and getting turned away, and numerous failures in the kitchen at home, I had given up on making this tasty dish at home....
I'm living in Montreal, and going for something that looks like this, from Bombay Mahal. Palais D'ajit is also super nice. Notice how the color and texture is distinctly different from these couple homemade examples, which are good examples of what people make at home or what you might even get at a more traditional place. Im looking for greasy....
I asked this question in the first thread I link, yesterday, and only got one reply from /u/ElectricGeometry who suggested using saffron for the gravy and tandoori chicken to add some more flavor. Both of these suggestions seem great.
I've used this recipe in the past, but found less sugar, and more cream and adding green chilis for heat and black cardamon for flavor is nice. But the texture is definitely not right in the end.
I don't want to sound shitty, and think this might end up with no one replying, but I want to be clear: please don't just post your best or favorite butter chicken recipe here, unless you're confident it is takeaway style. I've combed through countless recipes online (Matty's and jamie oliver's are pretty shite) and had a go at it maybe 5 separate times, each time making a really good home cooked dish. I know how to make a good butter chicken at home. But I want to know how to make takeaway butter chicken at home. There's something about the takeaway recipe that just completelY eludes me... PLEASE HELP
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I’m trying to switch up what we eat for dinner since it seems to be the same things. I need suggestions of things that are popular in your country/area that you think everyone should try!
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I've searched and looked at dozens and no two are alike, in regards to ratios.
Just wondering if anyone makes their own here.
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Cupcakes
Icing
INSTRUCTIONS
Cupcake strategy
https://i.redd.it/7lahprkiwzi11.jpg
Icing technique
And if you want you can also buy cakes and gifts from Online cake delivery in Mumbai
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I'm trying to eat a little bit less pasta and bread, but the majority of my recipes are sauces or stew to eat over pasta. So I want to keep them because they are so delicious.
I read that sliced cabbage or spiralized zuccinis can do the job.
Thank you for your other suggestions!
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bon appetit
Okay half of those I'm not technically allergic to, I just can't digest them and they make me sick. Anyways, I can't keep living off of chili and roasted vegetables my entire life, and I'm starting to hate rice and beans. Any other ideas?
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I have been scanning the internet for a broccoli cheese and rice type casserole or bake that I can fix to go with some grilled chicken tonight. I have broccoli florets, rice, cheddar cheese soup and broccoli cheese soup. Can someone give me suggestions of how I can get all of these ingredients to taste wonderful? *I also have milk, butter, S&P, and an assortment of shredded cheeses. Mostly I would love to know how I can take the soups and make a super yummy and cheesy sauce for the rice and broccoli? Thank you in advance and quick help would be splendid since my husband will be home in a few hours😅
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Hey Recipes!
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The few ones ive found have had oriental chilies which i dont have readily available . Does anyone have a recipe for them without them?
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I've started going to the gym 3-4 days a week and heard from one of my friends that beetroot is one of the best all natural pre work out supplements you can take. So I went online and found this awesome all natural pre workout recipe to take on my gym days before I leave the house. At first I was skeptical about drinking beetroot 3-4 times a week, but this recipe is SUPER healthy, natural, and delicious!
Ingredients:
- ½ cooked beet, peeled and quartered
- ½ cup frozen blueberries
- ½ small frozen banana
- 4oz. unsweetened almond milk
- 4oz. coconut water
- ½ inch fresh knob of ginger
- ½ tablespoon of almond butter
Directions:
Place all ingredients in a blender and mix on high speed until smooth. Best if consumed 30-90 minutes before exercise.
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bon appetit
Do you want to pamper your loved ones with delicious and fragrant homemade cakes? Today I will tell you how to quickly and simply prepare crispy puffs with a curd filling. We will use ready-made puff pastry, so we need minimum time to prepare the baking. Lemon zest gives cottage cheese filling a spicy citrus note, making the puffs especially tasty. If desired, pre-cooked raisins or other finely chopped dried fruits can be added to the curd filling.
Full recipe - https://niftyrecipe.com/recipe-380-lemon-cottage-cheese-turnovers.html
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https://www.thelittleblondebaker.com/bisquick-apple-dumplings/
Prep Time: 20 min Total Time: 1 hr
Apple Filling
Dumpling
Brown Sugar Sauce
Instructions
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I assume it’s our landlords attempt at getting us not to sue them, but somehow we have ended up with about 10-20lbs of strawberries and aside from freezing them, strawberry shortcake and giving some away to homeless people, I have no clue what we are to do with all of these. Any suggestions?
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Recipe Here:- https://onlinecakedotin.wordpress.com/2018/08/28/quick-and-easy-homemade-chocolate-recipe/
https://i.redd.it/gog7r2wi1si11.jpg
I believe that you may have liked this recipe very much, if there is any doubt related to it, you can feel free to ask me, I will give you a chance to finish the Doubt as soon as possible. And besides, if you have any other recipes online cake delivery in Nagpur to know what I have not yet told, you can ask through the comment box and I will tell it through my next post.
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My friend came over and cooked dinner the other day. One of the left over ingredients is imitation crab. Anyone have any great recipes or suggestions on how to use this?
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