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Recipe: Perfect Steak Tacos w/ Mole

Steak Tacos w/ Mole.

Steak Tacos w/ Mole You can cook Steak Tacos w/ Mole using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steak Tacos w/ Mole

  1. You need 1 1/2 lb of diced steak.
  2. Prepare 1/2 of yellow onion; minced.
  3. You need 1 clove of garlic; minced.
  4. It’s 2 t of cumin.
  5. You need 1 t of paprika.
  6. Prepare 1/2 t of dried oregano.
  7. You need 1/2 t of cayenne.
  8. You need 1/4 t of dried thyme.
  9. It’s 1/2 C of beef stock.
  10. Prepare 1/4 C of recaito.
  11. You need 1 pinch of kosher salt and black pepper.
  12. You need of vegetable oil; as needed.
  13. You need of fresh chives for garnish.

Steak Tacos w/ Mole instructions

  1. Heat enough oil to cover the bottom of a large saute pan..
  2. Add steak, onions, and spices. Stir. Cook until steak reaches 80% of desired doneness. Add garlic. Cook for 30 seconds to 1 minute..
  3. Add beef stock. Scrape up all brown bits stuck to the bottom of the pan. When stock is nearly evaporated, add recaito. Stir. Cook for 1 minute..
  4. Top with mole sauce and chives, or cilantro. See "my recipes" for mole recipe..
  5. Variations; Pork, chicken, vegetables, tequila, adobo, chipotle, ancho chile, bacon fat, crushed pepper flakes, ground jalapeño powder, ground coriander seed, espresso, coffee, shallots, red onion, habanero, tamarind, sherry, corn, sofrito, beer, mojo crillo, orange, lime, pineapple, vinegar, avocado, poblano, honey, peanut oil, olive oil, bell peppers, jalapeños, smoked paprika, roasted bell peppers or chiles, cilantro, scallions, chile powder, cayenne, cotija, queso fresco, chihuahua, goat cheese,.

How to Make Perfect Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting You can have Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting using 24 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

  1. You need of FOR STRAWBERRY CUPAKES.
  2. It’s 1 2/3 cups of plus 1 tablespoon all purpose flour.
  3. It’s 1/3 cup of strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced.
  4. You need 1/2 teaspoon of baking powder.
  5. It’s 1/4 teaspoon of baking soda.
  6. You need 1 cup of granulated sugar.
  7. You need 1/4 teaspoon of salt.
  8. You need 1/2 cup of unsalted butter, melted.
  9. It’s 1 of large egg.
  10. You need 1/4 cup of sour cream.
  11. Prepare 3/4 cup of milk.
  12. Prepare 1 teaspoon of vanilla extract.
  13. It’s 12 of Lindor Dark Chocolate Truffles.
  14. Prepare of FOR STRAWBERRY WHIPPED CREAM FROSTING.
  15. It’s 1 3/4 cup of heavy whipping cream.
  16. You need 3/4 teaspoon of unflavored gelatin.
  17. It’s 2 of rablespoon cold water.
  18. Prepare 1/3 cup of confectioner's sugar.
  19. You need 1 teaspoon of vanilla extract.
  20. It’s 1/2 cup of strawberry puree.
  21. You need of GARNISH.
  22. You need of chocolate shavings, as needed.
  23. It’s of fresh strawberries, as needed.
  24. Prepare of red and pink sprinkles as needed.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting instructions

  1. Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners.
  2. Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting.
  3. .
  4. In a bowl combine flour, baking powder, baking soda and salt.
  5. In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended.
  6. Slowly stir in flour mixture until well combined, mixture will be thick.
  7. Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean.
  8. Place on a rack and immediately cut a slit in each cupcake.
  9. .
  10. .
  11. .
  12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
  13. .
  14. Carefully remove cupcakes from tins to cool completely before frosting.
  15. MAKE STRAWBERRY WHIPPED CREAM FROSTING.
  16. Dissolve gelatin in heat proof bowl of cold water for 5 minutes.
  17. Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use.
  18. Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape.
  19. Fold in the 1/2 cup strawberry puree.
  20. Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days..
  21. .

Recipe: Appetizing Red Velvet Cupcakes

Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

Red Velvet Cupcakes These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can have Red Velvet Cupcakes using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red Velvet Cupcakes

  1. You need 1 1/4 cup of sifted cake flour.
  2. Prepare 1/4 tsp of baking powder.
  3. It’s 1/4 tsp of salt.
  4. Prepare 1 tbsp of regular or Dutch-processed cocoa powder.
  5. It’s 1/4 cup of unsalted butter at room temperature.
  6. You need 3/4 cup of granulated white sugar.
  7. You need 1 large of egg.
  8. You need 1/2 tsp of pure vanilla extract.
  9. It’s 1/2 cup of buttermilk (or add 1/2 tbsp of white/cider vinegar or lemon juice to 1/2 a cup of milk and let stand 5-10 minutes).
  10. Prepare 1 tbsp of liquid red food coloring.
  11. You need 1/2 tsp of white distilled vinegar.
  12. It’s 1/2 tsp of baking soda.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red Velvet Cupcakes step by step

  1. Preheat oven to 350° F (175° C) and line muffin tins with paper cupcake liners.
  2. In a large bowl sift together flour, baking powder, salt and cocoa powder.
  3. With an electric or with a hand mixer, beat the butter till soft (about1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add vanilla extract and beat until combined..
  4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternatively add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour..
  5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter..
  6. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean..
  7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting, if desired..
  8. Makes 12 cupcakes..

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Recipe: Perfect Easy chocolate chips muffins/cupcakes

Easy chocolate chips muffins/cupcakes. These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that's perfect for There are two great ways to keep your muffins from getting soggy. With either method, you'll need to first ensure that your muffins are completely cooled.

Easy chocolate chips muffins/cupcakes These easy Bakery Style Double Chocolate Chip Muffins are full of deep, rich chocolate flavor. They're the ultimate chocolate for breakfast experience. Mini Cakes, Cupcake Cakes, Food Cakes, Cup Cakes, Muffin Recipes, Cupcake Recipes, Biscuit Bread, Egg Cake, Individual Cakes. You can have Easy chocolate chips muffins/cupcakes using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy chocolate chips muffins/cupcakes

  1. It’s 250 grams of Plain flour.
  2. Prepare 2 tsp of Baking powder.
  3. It’s 1/2 tsp of Baking soda.
  4. You need 2 tbsp of Cocoa powder.
  5. It’s 250 ml of Milk.
  6. It’s 90 ml of Vegetable oil.
  7. It’s 1 tsp of Vanilla extract.
  8. Prepare 175 grams of Caster sugar.
  9. Prepare 1 large of egg.
  10. You need 1 of Desired amount of chocolate chips.
  11. You need 1 of Desired amount of marshmallows.

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Buttery Chocolate Chip Muffins made from scratch. These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips. You'll love how easy these high top muffins are to make.

Easy chocolate chips muffins/cupcakes instructions

  1. Preheat oven to 200 degreesC.
  2. Place the flour, sugar, baking powder, baking soda, cocoa powder and your desired amount of chocolate chips into a large mixing bowl. Stir well using a spatula and set aside.
  3. Pour milk, oil, vanilla extract and crack the egg into a measuring jug. Whisk well.
  4. Slowly pour wet ingredients into the flour mixture, mix until just combined. Do not overmix as a lumpy batter will ensure that the muffins stay moist.
  5. Spoon mixture into muffins cups. Fill to about 3/4 full if you're making muffins and 1/2 full if u want to make cupcakes.
  6. For muffins, add a handful of chocolate chips onto the surface and bake for 20mins or until a toothpick inserted comes out clean.
  7. For my version of cupcakes, add chocolate chips onto the surface (optional). Bake for 15mins, remove from oven and sprinkle your desired amount of marshmallows onto the surface. Bake for another 5mins or until a toothpick inserted comes out clean.
  8. Melt chocolate chips using microwave or a double boiler. Pour into a piping bag, cut a small hole at the corner and squeeze your desired amount of chocolate sauce onto the marshmallows.

You don't need any special equipment, just a bowl and spoon. Our easy chocolate chip cookies are so simple to make with this popular cookie recipe, which makes delicious chocolatey and chewy cookies. These easy chocolate chip cookies are simply scrumptious. Serve deliciously warm, straight from the oven or cooled and dunked in a perfect cuppa. Once the chocolate chip muffins have completely cooled, flash freeze them on a baking sheet until they are somewhat hardened.

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How to Make Perfect Easy Homemade MoiMoi Cupcake Method

Easy Homemade MoiMoi Cupcake Method.

Easy Homemade MoiMoi Cupcake Method You can cook Easy Homemade MoiMoi Cupcake Method using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Easy Homemade MoiMoi Cupcake Method

  1. You need 2 cups of Beans (peeled,washed).
  2. Prepare 1 of large onion.
  3. Prepare 1/2 cup of chopped bell pepper.
  4. It’s 1 cup of chopped sausage.
  5. Prepare 2 of Hard boiled Eggs.
  6. It’s 1/2 cup of chopped spring onions.
  7. You need 6-8 cup of cake cups.
  8. Prepare 1 tbs of salt.
  9. Prepare 1-2 of knorr cube.
  10. You need 1 cup of cayenne pepper.
  11. You need 1 cup of palm oil.

Easy Homemade MoiMoi Cupcake Method instructions

  1. Wash and blend your Beans together with pepper and onions (optional). Now in a bowl add in your beans purée and seasoning. Mix vigorously and set aside while you assemble your Other ingredients..
  2. Get your cupcake mold and put in the cupcake papers / oil each and everyone with vegetable oil. Pour in your bean purée and make sure you don’t over fill them. Now garnish with the eggs/sausage/onions/pepper/springonions. And bake in a 180 degrees oven for 27-30 mins. (Make sure you don’t open the oven till the time is completel/some ovens might take more time don’t worry).
  3. Once it’s cooked, place on the cooling rack and enjoy with Garri or Rice or Alone. I am absolutely sure you will enjoy this as much as I did..

Recipe: Delicious Rendang meat recipe for nasi lemak #mycookbook

Rendang meat recipe for nasi lemak #mycookbook. Thanks to MasterChef UK judges, we have a new version of our beloved Asian cuisine Rendang! Our home cook Wyatt Tan was inspired and has successfully created his own recipe for Crispy Chicken Rendang! Get the recipe for Nasi Lemak with Crispy Ayam Rendang: https.

Rendang meat recipe for nasi lemak #mycookbook They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak). Nasi lemak is a great recipe for gatherings especially when you are planning to introduce Malaysian food to foreign guests. Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. You can cook Rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Rendang meat recipe for nasi lemak #mycookbook

  1. You need of For rendang :.
  2. You need 1/4 of shredded coconut.
  3. It’s 1 tbsp of tamarind paste.
  4. Prepare of Rendang paste :.
  5. You need 3 of shallot.
  6. It’s 1 1/2 inch of galangal.
  7. Prepare 1 1/2 inch of ginger.
  8. Prepare 2 of lemongrass (white part).
  9. Prepare 6 of garlics.
  10. Prepare 10 of chilli pepper (dried).
  11. You need of Braising ingredients :.
  12. Prepare 1/4 cups of vegetable oil.
  13. You need 4 of cardamom pods (smashed).
  14. It’s 4 of cloves.
  15. You need 2 of star anise pods.
  16. It’s 1 of cinammon stick.
  17. You need 400 g of coconut milk.
  18. It’s 4 of kafir lime leaves.
  19. It’s 2 tbsp of palm sugar.
  20. It’s 2 tsp of salt.
  21. Prepare 900 g of beef chunk (or can use chicken meat).

Nasi Lemak is the national dish of my country of birth. It was also my Mum's favourite party spread. And the rather sacrilegious luncheon meat! Nasi Lemak with pork just sounds wrong.

Rendang meat recipe for nasi lemak #mycookbook step by step

  1. If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean)..
  2. Wrap the meat using papaya leaf..
  3. Steam them in medium high heat for 30 mins..
  4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat..
  5. Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside..
  6. Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using..
  7. Blend together all the rendang paste ingredients..
  8. Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins.
  9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance..
  10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated.
  11. Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well..
  12. Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate..
  13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed..

Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged. Nasi lemak, rendang, satay and other Malaysian cuisine can often be unhealthy. These recipes are healthier takes on the Malaysian favourites. When travellers visit our beautiful country, their agenda usually includes binging on our famous nasi lemak, satay, and several other delectable Malaysian. Nasi lemak – Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber.