French Onion Soup

2 white or yellow onions, sliced thin

3 tbsp butter

2 tbsp white wine approx.

½ tsp sugar

1 tbsp flour

4 cups beef broth or water with 1 bullion cube

Sea salt

Fresh ground pepper

1 cup mozz cheese

½ cup parmesan

½ cup asiago cheese

Stale sourdough bread, cubed

Cook the onions with the butter on medium low heat for 10-20 minutes (should carmelize and turn a golden color). Add the white wine, sugar, and cook a few more minutes.

Whisk the flour in with the broth so it doesn't clump and pour the broth mixture in, salt and pepper to taste. Bring to a boil. Reduce heat and simmer covered for 10-15 minutes (more if you feel like it, but I was hungry).

Pour the soup into small oven safe dishes and put the bread on top of the soup, cover with the cheeses and either bake at 400* until the cheese browns, or broil it.

1 package penne pasta

2 tbsp extra virgin olive oil

4 oz pancetta julienne (or 6 slices of Parma Ham diced)

1 tbsp sliced garlic

1 white onion fine dice

1/4 tsp chili

1 oz dry white wine

4 oz chicken stock

2 Roma tomato, julienne

6 oz tomato sauce

2 tbsp Italian parsley leaves

salt for seasoning

Parmigiano Reggiano

- In a large pot of salted boiling water, cook the pasta until al dente, or around 5-6 minutes

- Heat a large skillet over medium high heat

- Add the Olive Oil and sauté the Pancetta until it begins to crisp

- Add the diced white onion and cook until becomes tender

- Add the chili and garlic and just cook thru, but don't brown

- Deglaze the pan with white wine, and add the stock

- Add the Roma tomatoes, tomato sauce and the cooked pasta

- Season the pasta with salt to taste

- Finish the pasta with the Italian parsley

- Toss the whole pasta mixture and transfer to a bowl and sprinkle with grated Parmigiano Reggiano

This was an experiment we tried while we were snowed in during the first snow storm of the year. Into our Cuisinart ice cream maker, we put (blended together first)....

1 box organic silken extra firm tofu

1/2 cup chocolate soy milk

1/2 cup organic cane sugar

3 tbsp organic unsweetened cocoa

1 tbsp peppermint extract

1/3 tsp cinnamon

1/2 cup chocolate soy milk

2 tbsp canola oil

3 tbsp xanthan gum powder

1 tsp arrowroot powder

It turned out really good! A cool treat for a cold day!

Slow Cooker Honey Garlic Chicken

1 tbsp vegetable oil

10 boneless skinless chicken thighs

3/4 cup honey

3/4 cup soy sauce

3 tbsp ketchup

2 cloves garlic, crushed

1 tbsp minced fresh ginger root

1 can pineapple tidbits, drained with juice reserved

2 tbsp cornstarch

1/4 cup water

Heat oil in skillet over medium heat and cook thighs until evenly browned on all sides. Place thighs in slow cooker.

In a bowl mix honey, soy sauce, ketchup, garlic, ginger and reserved juice. Pour into slow cooker.

Cover and cook four hours on high. Stir in pineapple tidbits just before serving.

Mix the cornstarch and the water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce to thicken. Serve over chicken.

Ants Climbing A Tree (蚂蚁上树)

Ingredients :

120 g Glass noodles

5 pcs Dried mushrooms

225 g Ground pork

1 Small red chili pepper

1 tsp Chili sauce

2 slices Ginger

2 stalks Spring onions

Marinade :

1 tbsp Light soy sauce

2 tsp Granulated sugar

1 tsp Sesame oil

Pinch of cornstarch

Method :

(1) Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes). Drain well. Cut the noodles into shorter lengths and then remove the string wrapping

(2) Soak the dried mushrooms in hot water to soften. Reserve ¼ cup of the soaking liquid, straining it if necessary to remove any grit. Cut the mushrooms into thin slices. Add the marinade ingredients to the ground pork, adding the cornstarch last. Marinate the pork for 15 minutes

(3) Cut chili in half lengthwise, remove the seeds, and chop coarsely. Finely chop the ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the marinated pork. Stir-fry until the pork has changed color and is nearly cooked through. Remove from the wok. Clean out the wok

(4) Add 1 tablespoon oil to the wok. Add the chili pepper and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry briefly, then stir in the chili sauce and the noodles. Add the reserved mushroom soaking liquid in the middle of the wok. Return the ground pork to the pan. Stir in the green onion. Mix everything together and cook briefly. Make sure the pork is cooked through before serving

Ingredients (serves 4):

200gr white beans

1 red onion, quartered and thinly sliced

3-4 tbsp black olives

1 bunch of parsley

4 tbsp olive oil

juice of 1 lemon

3-4 eggs, hard boiled

12 anchovy filets

lemon, cut in wedges for garnish

Source: Ghillie Başan "Türkisch kochen"

youtu.be/we4KaT3Kt2U

Ingredients

Chicken - 1 kg, with bone, clean and cut into medium size pieces

Onions - 2, medium, finely chopped

Curry leaves - 1 sprig

Turmeric powder - 1/4 tsp

Tamarind paste - 1 tbsp

Thick coconut milk - 1/4 cup (optional)

Salt to taste

Oil - 3 tbsps

Ghee - 2 tbsps

Fettucine Alfredo. 6 ounces 00-flour, 3 ounces semolina, 3 eggs, 2 tbsp olive oil, 5g salt = pasta. 1 tbsp butter, ~2 tbsp shallot, 2 cloves garlic confit, 1-1.5 cups cream, .5-.75 cups parmesan reggiano, 1/2 tsp nutmeg, salt & white pepper to taste = sauce. Chopped parsley garnish. Oh, and juice of half a small lemon in the sauce. No idea if this recipe is "standard" for alfredo sauce. It was delicious, nevertheless.

spycook.blogspot.com

+ 500g Thịt Bò

+ 1 thìa canh (tbsp) Dầu Hào

+ 1 thìa canh (tbsp) Tỏi băm

+ 1 thìa canh (tbsp) Sả băm

+ 1/2 thìa cafe (tsp) Hạt Tiêu

+ 1/2 thìa cafe (tsp) Muối

+ 1 thìa cafe (tsp) Bột Nêm

+ 1 thìa canh (tbsp) + 2 thìa canh (tbsp) Dầu ăn

+ 500g Bún

+ 1/2 chén (cup) Cà Rốt ngâm chua - xem cách làm

+ 4 thìa canh (tbsp) Hành phi

+ 4 thìa canh (tbsp) Lạc (Đậu phộng) giã nhuyễn

+ Rau thơm (Xà lách, Mùi, Bạc Hà ... tùy khẩu vị) cắt đoạn cỡ 2cm

+ 200g Giá đỗ

+ 1 quả Dưa leo thái sợi

+ Nước chấm chanh tỏi ớt pha nhạt - xem cách làm

dammeamthuc.com/cach-lam-bun-bo-nam-bo/

GINGER - MAPLE PUMPKIN BISQUE

1 sugar pumpkin, 4 - 4½ lbs (or 3 cans of pumpkin, but be sure not to get the pumpkin pie filling, that's got sugar in it)

4 TBSP (½ stick) butter

1 medium or large onion (I prefer to use the purple kind because it's a bit sweeter, but not a vidalia, which is too sweet for this)

1½ TBSP peeled and chopped fresh ginger

5 cups of chicken broth (you can use home made or - I prefer to use the garlic and herb swansons variety)

2 TBSP Garlic Powder

1 TBSP Onion Powder

½ cup of heavy whipping cream

3 TBSP pure Maple Syrup. preferably dark or amber

¼ tsp cayenne pepper

salt & pepper to taste

1. If using a fresh sugar pumpkin - Preheat oven to 375. Cut open the top and scoop out seeds and fiber (save seeds to bake if you like). Put the top of pumpkin back on and bake in the oven for 30 minutes. Let stand until cool enough to handle. Cut pumpkin into wedges and peel off skin; it comes off pretty easy after baking. Cut pumpkin into 1 inch cubes. Measure out 6 cups. You can freeze the left overs for other recipes.

2. In a large pot, melt the butter over medium heat (that's the #3 on my stove) add the chopped onions and ginger. Cook until translucent - about 10 minutes. Stir occasionally. Once translucent, add the pumpkin and chicken broth, bring to a boil then remove from heat. Cool down a bit and then fill your blender half way up and puree the mix. Once pureed add to a LARGE bowl and continue until pot is empty.

3. Pour large bowl of mix back into pot and add cream, maple syrup and cayenne. Simmer for 10 min adding salt and pepper to taste. Serve hot alone or with sandwiches.

Great for beta-carotene!

Here's a glimpse at my simple blend of Cajun Spices:

* 1/8 cup Salt

* 1 tbsp. Cayenne Pepper

* 2 tsp. Black Pepper

* 2 tsp. White Pepper

* 1 tbsp. Paprika

* 1 1/2 tsp. Garlic Powder

* 2 tbsp. Onion Powder

* 1 tsp. Basil

* 1/2 tsp. Chili Powder

* 1/8 tsp. Thyme

* 1/8 tsp. Clove Powder

* 1/8 tsp. Mustard Powder

2 oz Leblon Cachaça

3/4 oz Fresh squeezed and strained lime juice

3/4 oz Simple syrup

5 drops vanilla essence

1 Tbsp of fresh ripe avocado

Lime wheel and sugarcane stick for garnish (optional)

In a cocktail shaker muddle the avocado to a puree, add the remaining ingredients, fill with ice and shake vigorously until well chilled. Strain into an ice filled collins or highball glass. garnish with sugar cane stick and lime wheel.

This cocktail was born out of the concept of a traditional Brazilian drink the Batida (It loosely translates to a shake or to crash and is most commonly made with coconut and cachaca as its main ingredients) I was asked to create something that incorporated a traditional Mexican ingredient and I decided to use avocados as they are not only indigenous to mexico but a staple in mexican and central american cuisine. The creamy rich texture and sweet mild flavors of the avocado are a perfect match for the strong, pungent and rich sugar cane flavors that Leblon posses, and it all comes together with the bright acidity of limes, the vanilla adds a hint of complexity, and spring is in the air so why not use crushed ice to keep things cool and refreshing.

Courtesy of Hanna Lee Communications

Photo Credit: Andrew Kist

Fresh Peach Cobbler with Cookie Dough Topping

½ cup all-purpose flour

¼ tsp. Baking powder

pinch salt

8 tbsp. Unsalted butter, room temp.

½ cup sugar

1 large egg yolk

¼ tsp. Vanilla extract

Fruit Filling

1 ¾ pounds peaches, peeled and cut into slices

2 tsp. Cornstarch

1/3 to ½ cup sugar

pinch cloves

1 tsp. Vanilla extract

1 tbsp. Brandy (optional)

Preheat oven to 375 degrees

Combine fruit filling ingredients in a bowl and set aside.

See tip below for peeling peaches easily.

Mix flour, baking powder and salt in a small bowl and set aside.

Beat butter and sugar until light and fluffy, about 1 minute with an electric mixer or 3 minutes by hand.

Beat in egg yolk and vanilla until smooth. Stir in dry ingredients until just combined.

Scrape fruit mixture with a rubber spatula into an 8-inch square baking pan or 9-inch deep dish pie plate. Drop cookie dough topping by heaping tablespoons evenly over fruit.

Make sure pieces of batter do not touch or clump together in one spot.

Bake until golden brown, 45 to 55 minutes. Serve warm, either out of the oven or keep at room temperature and reheat before serving.

Tip: Remove peach skins easily by adding the whole fruit to a pan of boiling water. Turn once or twice and remove after 30 seconds. Place peaches in a bowl of ice water until cool. Remove from water and peel with your hands.

Salisbury Steak

POINTS® Value: 3

Servings: 8

Ingredients

10 1/2 oz Campbell's French Onion Soup, 1 can

1 cup ready-to-eat bran flakes, measured then finely ground in food processor, or

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 Tbsp dried parsley

1 pound raw extra lean ground beef

2 eggs

Instructions

Place all ingredients except the soup in a bowl and mix well (use hands!). Shape mixture into 8 patties. Brown in a large frying pan. Add the soup, lower the heat to simmer and cover. Cook for about 15 mins.

1 patty = 1 serving.

Source: GreenLiteBites.com

4:40 am, 2 drinks, 1 tbsp cough syrup

6 over ripe bananas

1 tbsp vanilla

½ cup softened soy margarine

1 cup soymilk

¼ cup maple syrup

½ tbsp balsamic vinegar

1 tbsp cinnamon

1 tsp ginger

1 tsp nutmeg

4 tsp baking powder

2 tsp baking soda

¼ cup organic sugar

2 cups unbleached white flour

2 cups whole wheat flour

1 tsp salt

Mix all wet ingredients, then mix in dry ingredients.

Bake at 325 degrees for 18 – 20 minutes (24 count mini muffin pans)

Bone Suckin’ Turkey Lentil Soup with Spinach

Prep Time: 30 mins.

Cook Time: 40 mins.

Ingredients:

Bone Suckin’ Poultry Seasoning & Rub, 2 Tbsp.

Bone Suckin’ Habanero Sauce, 1 tsp.

Wild rice, 1/3 cup, uncooked

Water, 2/3 cup

Turkey, 2 cups, cooked and chopped

Chicken Broth, 8 cups

Olive Oil, 1 tsp.

Onion, 1 large, minced

Carrot, 1, chopped

Lentils, 1 cup, dry

Baby Spinach, 1, 10 oz. bag, torn

Directions:

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 20 minutes.

Heat oil in a large pot and sauté onion and carrot. Season with Bone Suckin’ Habanero Sauce, Bone Suckin’ Poultry Seasoning & Rub and cook onion and carrot until tender. Pour in Chicken broth, mix in lentils, turkey and bring to a boil. Reduce heat and simmer for 30 minutes.

Stir in cooked wild rice, spinach and continue cooking for 10 minutes. Serve hot with crusty bread. Serves 8.

To order products, please visit BoneSuckin.com

Grilled steak with Olive-Blue Cheese Glaze

main meals

POINTS® Value: 6

Servings: 6

Preparation Time: 5 min

Cooking Time: 20 min

Level of Difficulty: Easy

Course: main meals

Ingredients

1 Tbsp olive oil

1/2 cup onion(s), chopped

1 cup fat-free beef broth

1/2 cup red wine, Port Wine

1 1/2 pound Boar's Head Pepper Seasoned Eye Round, Not seasoned.. just regular eye of round roast, sl

1/2 tsp table salt

1/2 tsp black pepper

1/2 cup Athenos Black olive hummus, sliced and drained

2 serving Light Blue Cheese Crubles 1/4 cup

1 Tbsp basil

Instructions

1. Heat Olive oil in heavy medium saucepan over medium heat. Add chopped onions (or shallots); cook 2 minutes, stirring frequently. Add broth and wine (or substitute for 1 1/2 cups broth) bring to boil. Reduce heat; simmr uncovered until sauce has reduced to 1/2 cup, about 20 minutes.

2. Meanwhile season steaks with salt and pepper. Grill over medium hot coals or in ridged grill pan over medium heat until cooked as desired, 4-5 mintues per side.

3. Remove reduced sauce from heat; stir in olives, cheese and basil (or thyme) Arrange steaks on warm serving plates; top with glaze.

I used a very basic recipe: Broccoli Pakora (I also used cauliflower)

Ingredients:

▪Broccoli Florets 8-10

▪Besan/gram Flour 1cup

▪Rice Flour 1/4 Cup

▪All Purpose Flour/maida 1 Tbsp

▪Red Chilli Powder 1 Tsp

▪Turmeric Powder 1/4 Tsp

▪Hing/asafoetida 1/4 Tsp

▪Baking Soda 1 Pinch

▪Salt – 1 1/2 Tsp (adjust To Taste)

▪Water – 3/4 Cup (adjust As Needed)

▪Oil For Frying – 1 Cup

Method:

1.In a wide bowl combine all the dry ingredients(Besan, Rice Flour, All purpose flour, Red chilli powder, Turmeric powder, Asafoetida, Baking soda and Salt)

2.Add water to this slowly to make a smooth batter. The batter should not be too thin or thick. Consistency should be like Idli/Dosa/Pancake batter.

3.Heat oil in Kadai in a medium high flame.

4.Dip the Broccoli Florets into the batter to make sure its evenly coated with the batter.

5.When oil is hot enough,(you can test this by adding a drop of batter into oil. It should come up nicely without getting getting dark/burnt immediately) add the battered Broccoli into the oil one by one slowly. Reduce the flame to medium.

6.Deep fry the Pakoras until crisp and golden brown turning them slowly in between.

7.Remove them from the oil using slotted spoon and drain excess oil in a paper towel. Serve hot with tomato ketchup.

Enjoy!

Jamie Oliver recipe

500g Self-raising flour

500g Natural Yoghurt

1 tbsp salt

1 tbsp baking powder

www.jamieshomecookingskills.com/recipe.php?title=easy-fla...

2 oz Leblon Cachaça

3/4 oz Fresh squeezed and strained lime juice

3/4 oz Simple syrup

5 drops vanilla essence

1 Tbsp of fresh ripe avocado

Lime wheel and sugarcane stick for garnish (optional)

In a cocktail shaker muddle the avocado to a puree, add the remaining ingredients, fill with ice and shake vigorously until well chilled. Strain into an ice filled collins or highball glass. garnish with sugar cane stick and lime wheel.

This cocktail was born out of the concept of a traditional Brazilian drink the Batida (It loosely translates to a shake or to crash and is most commonly made with coconut and cachaca as its main ingredients) I was asked to create something that incorporated a traditional Mexican ingredient and I decided to use avocados as they are not only indigenous to mexico but a staple in mexican and central american cuisine. The creamy rich texture and sweet mild flavors of the avocado are a perfect match for the strong, pungent and rich sugar cane flavors that Leblon posses, and it all comes together with the bright acidity of limes, the vanilla adds a hint of complexity, and spring is in the air so why not use crushed ice to keep things cool and refreshing.

Courtesy of Hanna Lee Communications

Photo Credit: Andrew Kist

Visit Link : ift.tt/2UgENmk

ìngredìents

6 slìces Thìck Cut Bacon, cut ìn bìte-sìzed pìeces

(2) 8 oz Boneless Skìnless Chìcken Breast, cubed

2 Tbsp Butter, unsalted

4 1/2 cups Chìcken Broth, low sodìum

1 packet Ranch Dressìng Powder (3 Tbsp)

1/2 tsp Garlìc Powder

16 oz Penne or Rotìnì Pasta

1 1/2 cups Sharp Cheddar Cheese, shredded

1 1/2 cups Monterey Jack Cheese, shredded

1/2 cup Half and Half, more ìf you lake a saucìer pasta

ìnstructìons

Prepare all of the ìngredìents before you start. Cut the bacon and chìcken, have the butter measured. Shred the cheese, and measure out the ranch & garlìc powders, broth, and pasta. ìt wìll make the cookìng process much easìer and faster. Less stress!

Turn on the Sauté functìon (Normal/Med heat). Add the chopped bacon. Cook, stìrrìng occasìonally, untìl done. Remove to a paper towel and draìn all of the fat except for a couple of teaspoons.

.....

........

Visit for original link recipe 👩🍴🍳 --->here!!!.......

You can get full the recipes in Visit Link : ift.tt/2UgENmk

#happyfoodstube #barmbrack #irish #bread #halloween #teacake #fruitcake #sweetbreads #traditional #recipe #baking #authentic #garlicnoodles #quickgarlicnoodles #garlicspaghetti #pasta #noodles #piccata #chickenpiccata #ravioli #homemaderavioli #raviolipiccata | #tikkamasala #instantpot #instantpotrecipes #chickentikkamasala #instantpot #sesamechicken #chicken #lowcarb #instantpotrecipes #pressurecooker #whole30instantpot #paleoinstantpot #whole30chicken #cashewchicken #whole30chickenrecipes #instantpot #pressurecookre #dinner #instantpot #pressurecooker #chickenrecipes #chicken #instantpotchickenrecipes #howtomakechicken #instantpotdinner #dinner #30minutedinner #keto #lowcarb #ketorecipes #instantpot #dinner #healthy #healthyeating #instantPot #InstantPotRecipes #PressureCooker #PressureCookerRecipes #Dinner #DinnerRecipes #instantpot #applecrisp #apple #dessert #crisp #instantpotrecipes #thetypicalmom #Instantpotrecipes #pressurecookerrecipes #easyrecipes #dumpandstartrecipes #dumprecipes #recipes #instantpotdumprecipes #pushandstartrecipes #instantpot #pressurecooker #salmon #paleo #whole30 #glutenfree #healthy #instantpotrecipes #instantpot #ethnicrecipes #pressurecooker #instantpot #pressurecooking #pressurecooker #porkchops #boneless #instantpotgroundbeefrecipes #instantpothamburger #pressurecookergroundbeef #chicken #instantpot #easyrecipe #fastrecipe #dinnerrecipe #paleo #instantpot #recipes #pressurecooker #hashbrowncasserole #instantpot #breakfast #brunch #budgetrecipes #cheapmeals #InstantPotRecipes #InstantPot #Healthy #HealthyRecipes #HealthyEating #Dinner #DinnerRecipes #recipe #easyrecipes #dinner #easydinner #instantpot #porkchops #instantpotrecipes #lowcarb #keto #thms #thm #healthy #cleaneating #chicken #souprecipes #instrupix #chickennoodle #dinnerideas #cafedelites #chicken #recipes #easychicken

Ingredients:

Filling:4-5 carrots, finely shredded

Boiling salted water

4 Tbsp melted butter

1 tsp salt

Pinch of marjoram or oregano [I use rosemary]

2 Tbsp chopped fresh parsley (or 1 Tbsp dried) [I usually skip parsley]

Dijon mustard

Squeezed lemon juice

4 Tbsp grated Parmesan cheese

Custard:

3 egg yolks

2 whole eggs

2/3 cup heavy cream (don’t use half ‘n half -- it’s not thick enough)

½ tsp salt

Pinch of nutmeg

Pastry:

I used 1/2 of this recipe from Bon Appetit and it was perfect!

www.bonappetit.com/recipe/all-butter-pie-dough

All-Butter Pie Dough

To make this savory master dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Ingredients

Servings: Makes enough for two 9–10" single crust pies or 8 hand pies

2½ cups all-purpose flour

1 teaspoon kosher salt

1 cup (2 sticks) chilled unsalted butter, cut into pieces

2 tablespoons apple cider vinegar

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.

Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.

Do Ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

Directions:

To make the filling, grate the carrots. Blanch them in boiling salted water for 1 minute. Drain thoroughly, then mix them with the melted butter, salt, marjoram or oregano, and parsley. Set aside.

To make the custard, beat the egg yolks with whole eggs and blend with cream, salt, and nutmeg.

Brush the quiche shell with mustard. Spread the carrot filling evenly over the bottom of the crust. Squeeze a little lemon juice over the filling, then top with Parmesan cheese. Pour in the custard mixture.

Bake at 350°F for 35 minutes, or until a knife inserted in the center of the custard comes out clean. (I’ve found about 45-50 minutes really does it.)

We made Shrimp & Chile Rellenos for dinner last evening. I followed this Marcy inspired recipe on YouTube.

Ingredients:

- Four Hatch Chile Peppers

- Colby Jack Cheese

- Yellow Onion

- Green Chile Sauce

- Four Eggs

- 1/4 tsp of Salt

- 2 Tbsp of Flour

- 1-2 Tbsp of Oil

- Red Salsa

- Sour Cream

Directions:

Since we don't have an electric induction top stove, I pulled our Propane camp stove out of the garage and charred up the four Hatch Chile peppers on both burners.

I took them inside and wrapped them in aluminum foil to sweat some. I then prepared a bowl to soak them in with ice cubes to help remove the blistered skin. After I removed the skins, I dried them with paper towel. And then put a slit in each one and removing the seeds from each one.

The next step was to fill each one with some block cheese (I used Colby Jack) and some chopped Yellow onion.

I prepared the Egg batter next. I cracked four eggs. I separated the whites from the yolks. In a mixing bowl, I beat the eggs with a hand mixer until they formed stiff peaks. Then added 1/4 tsp of Salt and 2 Tbsp of flour. Finally I put the yolks in the mixing bowl and beat the mixture till blended.

I then got out some takeout containers and put flour in one and the egg batter in another. And got a frying pan out and poured enough Canola oil to coat the bottom of the pan.

I took one of the Chile Rellenos and rolled it in the flour and then dipped into the egg batter. Then I pan-fried each side for around one minute. I did this for all four Chile Rellenos.

We got a baking dish and coated the bottom with Green Chile sauce. Then placed the four Chile Rellenos in the dish. Poured some more Green Chile sauce around the Chile Rellenos. And lastly, we placed the frozen, cleaned Shrimp in the dish around the Rellenos. Baked it in our oven at 375 degrees for 30 mins.

We served them on a plate with Red salsa and Sour cream!

Our house

Knoxville, Tennessee

Friday, August 23rd, 2024

Like / Follow / Subscribe:

www.aaroncampbell.me

1/4 cup of sofrito

1 tbs of olives

1 packet of sazon

1 cup of rice

water

salt & pepper

1 tbsp of chunky salsa

1/2 can of pink beans

1 bay leaf (optional)

1 tbsp tomato paste

In a pot with a little olive oil saute all ingredients except for rice and beans (and the bay leaf if you decide you want to add that). Once the mixture becomes slightly pasty add beans & saute for about 1-2 minutes. Add rice, mix everything well. Add enough water to go about an inch above the rice. Let this simmer on medium high *uncovered* until almost all of the water looks like it's been evaporated. Mix ONLY once cover pot and lower to low. Cook for about 30-35 minutes. When you check it after 30 minutes mix only with a fork, it'll keep it fluffy.

Enjoy!

French Onion Soup

2 white or yellow onions, sliced thin

3 tbsp butter

2 tbsp white wine approx.

½ tsp sugar

1 tbsp flour

4 cups beef broth or water with 1 bullion cube

Sea salt

Fresh ground pepper

1 cup mozz cheese

½ cup parmesan

½ cup asiago cheese

Stale sourdough bread, cubed

Cook the onions with the butter on medium low heat for 10-20 minutes (should carmelize and turn a golden color). Add the white wine, sugar, and cook a few more minutes.

Whisk the flour in with the broth so it doesn't clump and pour the broth mixture in, salt and pepper to taste. Bring to a boil. Reduce heat and simmer covered for 10-15 minutes (more if you feel like it, but I was hungry).

Pour the soup into small oven safe dishes and put the bread on top of the soup, cover with the cheeses and either bake at 400* until the cheese browns, or broil it.

Yields 1 serving

7 Points

Ingredients:

1 Boneless skinless chicken breast, cut into pieces

1 med. apple, cored and chopped

1 tbsp honey

1 tsp cocoa powder

1 tsp vegetable oil

1/4 tsp cinnamon

In a medium bowl, combine oil, honey, cocoa podwer, and cinnamon. Toss the chicken into the bowl, making sure the mixture thoroughly covers all of the pieces. Cook the chicken in a large pan over medium heat. When the chicken is almost done, throw in the chopped apples. Stir them around with the chicken, being careful they they don't burn. Serve immediately. This one is served over a generous helping of 0pt. uncooked spinach.

DF and I were each experimenting with a chicken breast on New Years Eve, and this is what I came up with. I only used a little bit of Pam cooking spray. You may have to cut one of the pieces open to see if it's done, since the mixture turns the meat brown. It's very tasty though!

2 ounces brandy or blended scotch

6 ounces hot herbal tea

1 tbsp. honey

1 lemon wedge

1 cinnamon stick

1 pinch ground cloves or nutmeg (optional)

Put the lemon wedge in the bottom of a coffee mug or heat safe glass. Add the brandy, honey, hot tea and optional ground cloves or nutmeg. Stir with the cinnamon stick and leave in.

Recipes and more at foodsthatfill.wordpress.com/

I cooked!!! And it was good; people said.. :)

Navratna Kurma - Curry

Ingredients:

Boiled vegetables (9 varieties-potatoes, carrots, grated coconut, french beans, cauliflower, capsicum, cabbage,bottle gourd, cluster beans) - 3 cups

Grated paneer - 150 grams

Tomatoes - 3

Grated onions - 2

Ginger paste - 1 to 1/2 tsp.

Garlic paste - 1 to 1/2 tsp.

Salt to taste

Turmeric Powder - 1 tsp.

Red chilli powder - 1 to 1/2 tsp.

Coriander powder - 1 tsp.

Garam Masala Powder - 2 tsp.

Cream - 2 tbsp.

Vegetable oil - 6 tbsp.

Ghee - 1 tbsp.

Milk / water - 1 cup

Dry fruits (cashew nuts, raisins) - 1/4 cup

Coriander leaves for decoration

Method:

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.

Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.

Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.

Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.

Add paneer to the gravy and stir well.

Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve hot. Decorate with cream and chopped coriander leaves.

© Ayan Khasnabis All Rights Reserved

Unauthorized use or reproduction for any reason is prohibited

1. Gather Ingredients.

1 tbsp oil

1 onion, roughly chopped

1 large potato, chopped into small chunks

1 aubergine, trimmed and chopped into chunks

250g button mushrooms

2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve

2. Chop everything that needs chopping

3. Heat the oil in a large saucepan.

4. Add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften.

5. Throw in the aubergine and mushrooms, then cook for a few more mins.

6. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

© Tran Ngoc Thinh Photography

Ingredients:

1 bag of rice flour (1lb)

3 tbsp cornstarch or tapioca starch

1/2 tsp salt

1/2 tsp sugar

1/4 tsp MSG (optional)

2 tbsp oil

7 cups water

For stir-fry:

1 bunch scallions (the more the better)

10 eggs (for the whole cake)

Onions (optional)

Dipping sauce:

Use dim sum sauce or make your own.

1/4 cup soy sauce

1/2 cup water

1 1/2 tbsp sugar

2 tbsp vinegar

3 hot chillies chopped

Mix everything together and taste. Best to add in Sriracha hot chili sauce when eat.

Method 1:

1. Mix everything together and stir well.

2. Heat a pot of water to steam the cake. Once water hot, pour misture in a pan and steam for 30-40 minutes until done. When insert a chopstick in and it comes out clean then it is done.

3. Have to let the cake cool and harden before cutting. Cut the cake into 1-2 inch rectangle pieces.

4. Use some oil to fry the cakes until golden brown and crispy. Fry both sides.

5. Add in as much eggs and scallions as you like. Stir fry until cook.

6. Serve with soy sauce and hot sauce.

Method 2: I think this method is better as the cake come out softer and easier to steam and cut.

1. Mix all ingredients together for rice cake.

2. Put the mixture in a pot and heat until slightly thicken. Remember not to turn fire too high. This part is very tricky as you have to constantly stir the mixture to prevent uneven cooking. (Best if you use a beater to blend it afterward for a more smoother texture.)

3. When mixture is slightly thicken, pour in an oiled pan. Then steam until cook. The steam time should be shorter and the outcome should be better. :)

Banoffee Pie

I love it when I discover ways of making my favourite desserts syn free. This recipe is adapted from the Slimming World Love Desserts book, from 6 syns per serving to a quarter of a syn for the whole pie.

Serves 8-10

¼ syn for the whole cake on Extra Easy

generous ½ cup buckwheat

1 tbsp sweetener

2 eggs

2 tbsp sweetener

½ tsp ground ginger

1 tub quark

½ tsp baking powder

3 tubs Müllerlight Smooth Toffee Yogurt

sweetener to taste

2 tsp vanilla essence

2 egg whites

2 sachets gelatine crystals

3 bananas, thinly sliced

Pre-heat the oven to 180°C. Grease a 20cm spring form cake tin by spraying it with Fry Light. Heat a frying pan to medium-high heat and dry toast the buckwheat until they start to brown, 3-5 minutes. Switch off the pan, add one tablespoon sweetener and around two tablespoons water to mix it all in. Stir until all the water has evaporated. Quickly line the bottom of the cake tin with the buckwheat and leave to cool.

Separate the eggs. Whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks with a quarter of the tub of quark, the baking powder and 2 tbsp sweetener. Carefully fold in to the egg whites. Pour mixture on top of the buckwheat in the tin. Bake for 15-20 minutes until a skewer comes out clean. Allow to cool in the tin. Don't worry if the cake looks very high at this stage, it will settle down when it has cooled.

Whisk the egg whites until stiff. In a separate bowl, mix together the toffee yogurts, sweetener if using and the rest of the quark. Dissolve the gelatine crystals in 100ml boiling water and leave to cool slightly. Gradually stir in the yogurt mix, and then gently fold into the egg whites. Pour over the cake base and leave in the fridge to set for at least two hours.

Take the pie out of the fridge at least half an hour before serving to let it reach room temperature – unless of course you really like your food ice cold. I find that the flavour of food improves as the chill comes off it. Just as you are serving, slice the bananas and place on top of the pie. Squeeze over some toffee sauce if you like, at 2.5 syns per tablespoon, and/or grated chocolate at 1.5 syns per tablespoon.

1 tbsp = 1 condiment

Chrov Plav (Another probably bad transliteration, but I don't know the real name.)

1 cup rice uncooked

1/4 cup chopped almonds

2 tbsp currants

2 tbsp raisins

6 pitted prunes coarsely chopped

3 tbsp chopped dates (chop your own dried dates is better, already chopped ones usually have flour on them.)

4 tbsp butter (I used lightly salted, but use what you like.)

1/4 cup dried pitted apricots cut into thin strips.

1 tbsp honey

2 cups cold water.

soak apricots, currants, prunes (and dates if you got the flour coated chopped kind) in a bowl of warm water for 15 mintues.

Remove the wet fruit and pat dry and then mix with the other dried fruits.

Melt butter in LARGE skillet over high heat.

Add the fruit and the almonds.

reduce heat to medium and stir for 4 mintues.

Add the honey.

stir for 2 minutes.

Add rice and stir to mix it with fruit, then add the cold water.

Raise heat to high and stir until the water boils.

Reduce heat to low, cover and simmer for 25 mintues.

Ingredients:

Bone Suckin' Mustard, 1 cup

Pork Tenderloin, 1 large

Olive Oil, 4 Tbsp.

Fennel Seed, 2 tsp

Onion, 1 large, sliced and halved

Apples, 2 Granny Smith, cored and sliced about 1/4 in. thick

Apple Cider, 1/2 cup

Directions:

Preheat oven to 450°.

Season pork with sea salt and pepper. Heat 2 Tbsp of oil in a large ovenproof skillet over medium high heat. Add pork and sear all sides until pork is brown. Transfer pork to plate and let cool slightly. Spread Bone Suckin' Mustard over the top and sides of pork. Press fennel seeds into Bone Suckin' Mustard on the pork and set aside.

Add remaining olive oil to skillet and heat to medium heat. Add onions and cook until they are translucent. Add 1/2 of apple slices to onions in the skillet and continue to saute for 5 minutes. Place the mustard covered pork on top of the apple and onion mixture and place the rest of the apples around the pork. Place skillet in the oven and cook for 15 minutes or until the pork registers 150° on a meat thermometer.

Transfer pork, apples and onions onto a large platter leaving as many drippings in the skillet as possible. Pour the apple cider into the skillet and turn the heat up to a medium high and simmer for 5 minutes, this should reduce to make a syrupy sauce. Drizzle sauce over the apple and onion mixture around the pork. Serves 4.

Original recipe from Reddit, made my own:

CRUST:

1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best, like a pizza cheese blend.)

1 dollop of cream cheese (about 1-2 Tbsp)

3/4 cup plus or minus 1-2 Tbsp almond flour

1 egg

Optional: about 1/4 cup of flax seed (I like the flavor this gives, you don't need it, though.)

TOPPINGS: (You can improvise here, but I love asparagus on pizza, it's delicious!)

Toppings:

1 cup cheese

Onions (1/4 of medium)

asparagus (20 spears)

2 tbsps pizza sauce (go light! it has a lot of carbs!)

CRUST INSTRUCTIONS:

Microwave cheese in a med bowl; microwave till melted. LET IT COOL enough to handle with your hands.

Once you can handle it safely, add cream cheese, egg, and almond flour; mix with your hands until it forms a ball.

(This will be really sticky; add almond flour as needed until you get the right consistency. Mine was sticky and I gave up and it still turned out great! You just need to be able to spread it flat a bit.)

On a cookie sheet, spread a sheet of parchment paper. Carefully spread the dough out on the parchment paper; don't worry too much about making it fit the cookie sheet, just spread it out fairly thin and even.

Place in oven and bake till edges start to turn golden brown. (4-8 minutes, check it often- time varies.)

Toppings:

Remove the cookie sheet from the oven; poke any holes in bubbles that may have formed with a fork, put on your toppings. (Go light on the pizza sauce!)

Return to the oven on the top rack till cheese is melty and the edges of the crust brown nicely.

via Tumblr videoaction.tumblr.com/post/152994722931

Looking for more healthy lunch ideas? This quinoa, chicken and feta salad has it all.

Ingredients (Serves 4)

2 tbsp chopped flat-leaf parsley

2 tbsp chopped mint

⅓ cup lemon juice

1 tbsp olive oil

Freshly ground black pepper, to taste

500 g skinless chicken tenderloins or thigh fillets

200 g quinoa, rinsed, drained

Olive oil spray

1 bunch broccolini or asparagus, cut into 4cm lengths

250 g reduced-fat feta, crumbled

4 spring onions, thinly sliced

50 g baby rocket leaves

1 pomegranate, seeds removed

Method

Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad. Boil quinoa for 12 to 15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool. Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender.

Rest for five minutes and slice chicken. Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter. If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute to prevent it from wilting.

Recipe by Bianca Cheah.

{nomultithumb}

Read more …

from Women’s Health & Fitness Combined Feed www.womenshealthandfitness.com.au/diet-nutrition/recipe-f...

via IFTTT

recipe: 1 tbsp. butter, 3 eggs, 1/2 cup chopped baby bella mushrooms, 1/2 avocado, splash milk, one slice cheese, homemade salsa, salt & pepper, frying pan, camp stove.

yep, another one of my camp cooking creations!

All measurements are approximations of what I eyeball.

12oz marinated fish

- 6 oz mahi mahi

- 6 oz salmon

- 2 tbsp of finely grated ginger

- 1 tsp white pepper

- 1/4 cup of milk

- 1 tsp kosher salt

3 tbsp cornstarch

1 lrg stalk of celery

One Pot Chicken and Rice | Tasty | Cooker House | Food Network Recipes INGREDIENTS * 2 Tbsp olive oil * 5 bone-in, skin-on chicken thighs (about 2 lbs) * 1 onion, chopped * 4 cloves garlic, chopped * 1 tsp smoked paprika * 1 cup long grain white rice * ½ cup white wine * 1 plum tomato, chopped * 1 ¼ cups chicken stock * 1 cup frozen petite green peas * Kosher salt and freshly ground black pepper * Chopped parsley, for garnish LET'S GET COOKING... * Heat oven to 350ºF. * Heat olive oil in a large high-sided skillet over medium-high heat. * Pat chicken dry and season on both sides with salt and pepper. * Once oil is hot, brown the chicken for 4 minutes on each side. * Remove the chicken from the pan to a plate. * Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. * Add tomatoes and chicken stock and bring to a simmer. * Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. * Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed. * Garnish with chopped parsley before serving. Credit Goes To: TasteMade Please Subscribe My channel. (Only if you like my recipes) Social Media Profiles: Facebook Page: ift.tt/2bVXypu Twitter: twitter.com/kuntalghosh6661 Pinterest: ift.tt/2bE47PZ Wordpress: ift.tt/2bVXq9x Blogger: ift.tt/2bE536y Delicious: ift.tt/2bVWORj Tumblr: ift.tt/2bE4cCY

..♡ing Green Smoothie

2 or more bananas

cup of calcium enriched rice milk

Handful of kale

Tbsp or so of goji berries

Tbsp of LSA

tsp spiralina

blend.enjoy!! 😁

Mascarpone-Whipping Cream

-1/2 cup Mascarpone

-1 cup Whipping Cream

-3 tbsp sugar

Recipe by Janvi p. lalwani

Baked in Cooker:Required ingredients:- Ragi ½ cup, Wheat flour 1 cup, Brown sugar 1 cup, Cocoa powder 2 tbsp, Baking soda ¾ tbp, Card ¾ cup, oil ¼ cup, Salt pinch, Honey 2 tsp, Vanilla essence 1.5 tsp, Milk ¼ cup + 2 tbsp, Water if required

Method:- Sieve ragi flour and wheat flour. Add powdered brown sugar, baking soda, cocoa powder and salt. Mix it and keep aside. Whisk curd and honey in other bowl. Add milk, oil and vanilla essence. Whisk it properly. Mix dry ingredient with wet ingredients. Use water if required. Mixer should be dropping consistency. Grease tin with butter and dust it with wheat flour. Pre-Heat thick bottomed empty cooker for 10 minutes. Bake the cake on slow flame for 35 to 40 minutes with covered lid. Before covering the lid remove ring and vesicle.

Ingredients

2 sheets puff pastry

2 balls labane (yoghurt balls)

6 Egg whites

1 tsp stock powder (beef or chicken) salt reduced

1 tbsp Grated Parmesan cheese

1 Onion (sliced or diced)

1 tbsp olive oil

10 Olives optional

When using an automatically controlled...

bit.ly/1kB5EpV

1 tbsp olive oil

1 onion, diced

2 cloves garlic, diced

1 can black beans

1 cup vegetable broth

1 tbsp cumin

1/4 cup salsa

4 strips veggie bacon, fried and crumbled

toppings:

spring onion

cilantro

soy sour cream

Heat the oil and stir fry the onion until tender. Add the garlic and stir for another minute. Add the other ingredients and cook until tender. Garnish with spring onion, cilantro, and soy sour cream. Serve with warm cornbread.

Ingredients

·1/2 kg chicken boneless

·cut into small pieces

·1 tbsp cornflour

·2 tbsp maida

·1/4 tsp chilli powder

·1/2 tsp ginger garlic paste

·1/4 tsp jeera (cumin)

·1 egg

·1 pinch garam masala

·salt to taste

Method

1.Mix the flour, egg all the ingredients and make a thick mix

2.Add the chicken pieces in it. Let it marinate for 1 hr

3.Deep fry the chicken pieces in oil.

4.Take little of that oil add some onion, green chillies and saute and add to the chicken for garnish.

melt 2 tbsp. of butter in a bowl