2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional
nutritional info
Amount Per Serving
sodium:621 mg
fiber:2 g
calories:457
cholesterol:216 mg
protein:43 g
saturated fat:7 g
fat:22 g
carbohydrate:19 g
directions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired. Powered by MyRecipes.com
foods drink recipe : Tortellini with Ham and Peas Servings:6 Servings Prep Time:5 minutes Cook Time:10 minutes
ingredients
1 pound fresh or frozen cheese tortellini
1 cup frozen peas
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
Salt and pepper
1/2 cup grated Parmesan
1/4 pound ham, chopped
directions
Bring a large pot of salted water to boil. Cook tortellini until just al dente (do not overcook), as package label directs. Add peas to pot for last 30 seconds of cooking time. Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, Parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, 2 to 3 minutes. Serve immediately.
Powered by MyRecipes.com
Amount Per Serving
protein:19 g
saturated fat:12 g
fiber:4 g
sodium:896 mg
fat:21 g
carbohydrate:39 g
calories:420
cholesterol:96 mg
Creamy gnocchi, chicken and semi-dried tomato bake
Serves 4 Prep 15 minutes Cook S5 minutes
1 tablespoon olive oil 1 small brown onion, halved. thinly sliced 175g packet rindless shortcut bacon rashers, sliced 500g chicken breast fillets, cut into 2 cm cubes 2 teaspoons wholegrain mustard 2 garlic cloves, crushed 3/4 cup drained semi-dried tomatoes 1/2 cup chicken stock 1 cup pure cream 500g packet gnocchi 1/2 cup fresh basil leaves. torn 1 cup fresh breadcrumbs 1 cup grated tasty cheese small fresh basil leaves and semi-dried cherry tomatoes. optional
1 Preheat oven to 200"C/'180°C fan-forced. Heat oil in a large trying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add chicken. Cook, stirring, for 5 minutes or until browned all over.
2 Add mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Stir in stock and cream. Bring to a simmer. Remove from heat. Stir in gnocchi and basil. Season with pepper.
3 Spoon mixture into a 12-cup capacity baking dish. Combine breadcrumbs and dheese. Sprinkle over gnocchi mixture. Bake for 20 minutes or until top is golden. Stand for 5 minutes. Serve topped with basil and semi-dried tomatoes, if using. VARIATION For a tuna bake, replace chicken with a 4259 can tuna in oil, drained. and cook for 1 to 2 minutes, You'|| save $2.71
Herb-Flavoted Sole in Parchment
So many delicious herbs can lend nuanced flavors and aromas to this dish. Start with a trio base afresh
garlic, shallot ancl lemon slvers. Top with one or more herbs such as parsley, tarragon, rosemary, sage, thyme. basil, spearmint, chives. chervll, cilantro or lemon balm. SERVES 4
4 sheets parchment baking paper, 2 to 3 inches longer than the Fish Fillets
4 sole Fillets or another Flaky white Fish (about 5 or 6 ounces each)
A little canola or olive oil
4 cloves garlic, very thinly sliced
1 large shallot, very thinly sliced
1/2 lemon, very thinly sliced
2 tablespoons Fresh lemon juice
4 tablespoons Finely chopped Fresh herbs (see above note) Freshly ground white pepper to taste
1.Preheat oven to 325 degrees.
2.Fold each parchment piece and cut into a large heart shape, using the entire paper:
3.With a pastry brush, coat both sides of Fillets with a little oil, Rub with white pepper (optional).
4.Place each El let lengthwise in the heart center [near the paper fold).
5. On top of each Fillet, place garlic, shallot and lemon slivers. Add 1 tablespoon of Fresh herbs and a
little Fresh lemon juice (about 1/2 tablespoon).
6. Fold over heart and seal up edges of each packet.
7.Place packets on baking sheet and bake for 10 to 12 minutes until Fish is opaque. (You may want to test one packet for doneness.)
8.When serving, snip each packet with scissors careful of the steam!
Carrots and Parsnips with Fresh Herbs
This recipe relies on a classic French cooking technique for vegetables. Try this with ether root vegetables such as turnips and beees. Green beans. asparagus, broccoli and Brussels sprouts turn a dazzling green when prepared with this approach. SERVE5 2 TO 4
4 cups ice water
4 cups boiling water
1 cup chopped carrots, cleaned and peeled
1 cup chopped parsnips, cleaned and peeled
1 teaspoon butter or olive oil
1/4 cup Finely chopped Fresh Flat-leaf or curly parsley and French tarragon OR Fresh herbs ofvour choice
Pinch of lavender buds (optional)
1. Fill a large bowl with ice water, Set aside,
2. In a pot of boiling water (dash of salt optional), blanch vegetables for 1 1/2 to 3 minutes or until tender.
3. Drain and plunge vegetables into cold water to stop the cooking.
4. When cool, drain vegetables again. Setaside.
5.lust before serving; heat butter or oil in a medium nonstick skillet. Add cooked veg etables and herbs and toss for a few minutes until heated. Serve immediately while warm.
4 slices country breod
1 tbsp. EVOD
2 cloves peeled garlic halved and 1 Finely chopped Salt and pepper
4 oz. thick-cut bacon sliced crosswise 1/4inch thick
4 eggs
1/2 lp. frisee torn into large pieces
3 tbsp. red wine Vinegar
1. Preheat the broiler. Place the bread slices on a baking sheet and brush 1 side with the EVOO. Broil until Iighdy browned, about 3 minutes. Remove and n.lb with the halved garlic clove. Season with salt and pepper.
2. In a large skillet,. cook the bacon over medium heat. stirring, until lightly browned, about 5 minutes Remove from the heat.
3. Fill a medium skillet with water to a depth of about 2 inches: bring to a simmer Crack each egg into a ra mekin or teacup, then tip the eggs 1 at a time into the simmering water (altematively use an egg poacher or egg rings). Poach over medium heat until the whites are set and Uweyolksare soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate and gently blot dry.
4. Add the frisée to a large, heatproof bowl. Reheat the bacon in the large skillet over medium heat. Add the
chopped garlic and cook, stinring, until fragrant, 30 seconds. Stir in Une vinegar and cook until simmering. Toss the bacon dressing with the frisée. Mound onto 4 plates and top each with a poached egg; season. Serve with the garlic
3 tbsp. Evoo
1 lb. medium shell·on row shrimp Sart
4 forge spngs thyme
1 onion. chopped
1/2 cup chopped celery Cayenne
2 tbsp. tomoro paste
I cup white wine
2 tbsp. long-grain rice
1/2 cup heavy cream
1. ln a large saucepan, heat 2 tbsp. EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 min utes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 20 minutes. Strain the broth intoa large glass measuring cup, pressing on the shells to extract anyjuices, discard the shells.
2. Add the onion, celery and rernaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, sti ning occasionallyg until the vegetables are softened, about 5 minu tes. Stir in the tomato paste, then the wine. Bring to a boil and cook until theliquld is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until me rice is cooked, about 1 hour.
3. Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender; puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls: garnish with the reserved shrimp and the remaining thyme.
Croques Monsieurs
Serves 4, Prep 5 Min,Cook 20 Min
4 tbsp. butter ot oom temperoture
2 tbsp. flour
1cup whole milk salt ond pepper
8 slices firm white breed
1/2 lb. sliced deli hom
5 oz. th lnly sliced swiss, plus 2 oz. shredded (1/2 cup)
2 plum tomoroes, sliced 3/4 inch thick
2 tsp. sherry vinegor
1 tbsp. EVOO
1. In a small saucepan, melt 2 tbsp. butter over high heat. Whisk in the flour and cook over medium heat, whisking occasionally, for 2 minutes. Whisk in the milk, bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper.
2. Position a rack in the upper third ofthe oven and preheat the broiler. Arrange 4 slices of bread on a bakingsheet. Top each with one-quarter of the ham and sliced cheese. Spread one—quarter of the milk sauce over each sandwich; top with the remaining bread slices. Carefully spread the outsides of the sandwiches with the remaining 2 tbsp. butter. Broil, tumlngonce, until the bread is lightly browned. about 3 minutes per side.
3. Remove the baking sheet from the oven. Sprinkle the shredded cheese on top and broil the sandwiches again until the cheese is melted and lightly browned, 3 to 4 minutes. Meanwhile, drizzle the tomatoes with the sherry vinegar and EVOO: season with salt. Remove the sandwiches, slice in half and senre immediately with the tomatoes.
A creamy Alfredo sauce teams up with fresh spinach leaves and other vegetables to create a divine supper dish. Or, if you prefer, cut the pieces in small squares for a nummy snack or appetizer. There is no tomato-based sauce on this pizza and the result is amazing. This is a satisfying vegetarian dish as is, or you could add cubed, cooked chicken for a tasty addition.
nutrition facts * Servings Per Recipe 6 to 8 servings * Calories270 * Total Fat (g)12 * Saturated Fat (g)4, * Cholesterol (mg)28, * Sodium (mg)384, * Carbohydrate (g)29, * Fiber (g)2, * Protein (g)11, * Vitamin C (DV%)14, * Calcium (DV%)13, * Iron (DV%)13, * Percent Daily Values are based on a 2,000 calorie diet
ingredients
* 1 unbaked 12-inch homemade pizza crust, frozen bread dough crust, or Italian bread shell crust
* 1/3 cup refrigerated Alfredo sauce
* 8 to 10 fresh spinach leaves
* 1 cup fresh mushrooms, sliced (about 3 ounces)
* 1 small tomato, thinly sliced
* 4 canned marinated artichoke hearts, quartered or sliced
* 1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
* 1-1/2 cup shredded mozzarella cheese
directions
1. Spread an unbaked pizza crust or bread shell with Alfredo sauce. Arrange spinach leaves over sauce; sprinkle with mushrooms. Arrange tomato slices and artichoke hearts over mushrooms. Sprinkle with oregano and mozzarella cheese. Bake as directed or until cheese is bubbly around edges. Makes 6 to 8 servings.
2. Menu Suggestion: Make it a meal with tomato soup, rainbow sherbet, and sugar cookies.
3. Homemade Pizza Crust: Combine 2/3 cup bread flour or all purpose flour, 1/2 package active dry yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a large bowl. Add 2/3 cup warm water (120 degree F to 130 degree F) and 1 teaspoon olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in 2/3 cup more flour. Turn dough out onto a lightly floured surface. Knead in additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Cover and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. Transfer to greased baking sheet. Arrange desired toppings on top. Bake in a 425 degree F oven for 15 to 20 minutes or until crust is golden brown.
4. Frozen Bread Dough Crust: Use 1 pound frozen whole wheat or white bread dough, thawed. Place on lightly floured surface and let rest 10 minutes. Roll out and proceed as directed in the Homemade Pizza Crust recipe above.
5. Italian Bread Shell Crust: Use one 16-ounce (12-inch) purchased Italian bread shell (such as Boboli). Place on a greased baking sheet and arrange toppings on top. Bake in a 400° degree F oven for 12 to 15 minutes or until crust is golden brown and toppings are hot.
new recipes,Scrambled Eggs with Smoked Salmon Recipe
Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. Consider a slice of hearty German rye bread with a schmear of Neufchâtel cheese to accompany this savory dish.
Recipe Nutrition
Per serving: 108 calories; 7 g fat (2 g saturated fat, 2 g mono unsaturated fat); 213 mg cholesterol; 1 g carbohydrates; 11 g protein; 0 g fiber; 182 mg sodium; 154 mg potassium Nutrition Bonus: Selenium (36% daily value), good source of omega-3s.
ingredients
* 4 large eggs
* 4 large egg whites
* Freshly ground pepper to taste
* 1 teaspoon canola oil
* 2 scallions, green tops only, thinly sliced
* 1 ounce smoked salmon, thinly sliced
directions
1. Whisk eggs, egg whites and pepper in a small bowl until well blended.
2. Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately
share new recipes ,Brown Rice and Turkey Casserole Recipe
Brown Rice and Turkey Casserole Recipe
ingredients
* 3 cups cooked brown rice, cooled
* 2 cups diced cooked turkey
* 1 can (8 ounces) water chestnuts, drained and chopped
* 1 cup frozen baby peas, thawed
* ¾ cup diced red bell pepper
* 2 cups Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
* Cracked black pepper to taste
* â…“ cup grated Parmesan cheese
directions
1. Preheat oven to 350°F.
2. Combine the rice, turkey, water chestnuts, peas, red pepper, prepared dressing and black pepper together in a bowl.
3. Transfer to a greased 3-quart shallow casserole dish.
4. Sprinkle with Parmesan cheese.
5. Bake in a preheated 350°F oven for 35–45 minutes or until baked through and cheese has melted.
share new recipes Chocolate Cannoli Recipe
Chocolate Cannoli Recipe
If you are craving a chocolate treat, this dessert is sure to do the trick! Filled with a simple-to-make chocolaty mixture, these store bought cannoli cones provide a quick dessert solution. Try topping these sweet filled pastries with raspberries or strawberries for a fruity twist.
1. For filling, combine ricotta cheese, granulated sugar, cocoa powder, and vanilla in a medium bowl. Stir or beat until smooth. Fold in chocolate pieces. Cover and chill.
2. Spoon filling into a pastry bag fitted with a large tip. Pipe filling into cones. Sift powdered sugar over cones. Chill up to 1 hour. Makes 12 servings.
spicy kingfish with caraamelised onion cousoous Serves 4
Warm or chilled, couscous is a great accompaniment to grills and barbecues. lt adds a lovely texture to stuffing and you can use it to coat chicken and fish instead of breadcrumbs for a crunchy crust.
100ml extra virgin olive oil
1 tbs harissa*, plus extra to serve
4x180g skinless kingfish fillets
2 red onions, thinly sliced
1/4 cup (60ml) red wine vinegar
1 1/2 cups (375ml)chicken or vegetable stock
1 1/2 cups (300g) couscous
2 cups mint leaves
1/4cup (35g) currants
400g can chickpeas, rinsed, drained Juice of 1 lime, plus wedges to serve
1 long red chilli, seeds removed,finely chopped
1 cup flat-leaf parsley leaves, finely chopped
Combine 2 tbs oil and 2 tsp harissa in a bowl. Season, then add the fish, turning to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Meanwhile, heat 1 tbs oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add the vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool. Heat the stock in a pan over medium- high heat with remaining 2 tsp harissa, whisking to combine. Place the couscous in a bowlwith 1 tsp sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes. Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through the onion, currants, chickpeas, limejuice, chilli, parsley, chopped and whole mint leaves, and 1 tbs oil. Set aside. Heat remaining 1 tbs oil in a large non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa. * A North African chilli paste from delis.
chorizo, tomato and pecorino oreoohietta Serves 4-6
It's essential to have lots of dried pasta in the pantry. Mix things up with different shapes and sizes, from fat tubes of rigatoni to curly fusilli twists and strands of spaghetti, so you have something for every occasion. Orecchiette is my current favourite. I love the way the sauce catches in the little indents.
400g vine-ripened cherry or baby heirloom* tomatoes
2 tbs olive oil
2 chorizos, casings removed, thinly sliced
3 garlic cloves, sliced
3 cups (750ml) thickened cream
2 cups (240g) frozen peas. blanched. refreshed
1 cup (809g finely grated pecorino, plus extra to serve
400g orecchiette pasta Basil leaves, to serve
Preheat the oven to 170°C. Place the tomatoes on a baking tray and drizzle with i lbs oil. Season, then roast for 5-6 minutes untiljust starting to wilt. Set aside. Heat remaining i tbs oil in a frypan over medium heat. Add the chorizo and cook for 1-2 minutes each side until golden. Add the garlic and cook, stirring, for 2-3 minutes until golden and fragran‘ Add the thickened cream, then bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, then season well. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente.
Drain, then toss with the sauce. To serve. divide pasta among serving bowls and scatter with basil leaves, roasted tomatoes and extra pecorino. * Baby heirloom tomatoes are available from selected greengrocers and supermarkets.
country carrot banana walnut scones with currants Makes: 12 scones | Preparation time: 15 minutes | Baking time: 17 minutes What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
2 1/2 cups self-raising flour, plus more for kneading
1/2 teaspoon ground cardamom
8 tablespoons cold butter, cut into pieces
1/3 cup brown sugar, firmly packed
1/2 cup milk, plus more for brushing tops
1/3 cup carrot, finely grated
1/4 cup walnuts, finely chopped
1/4 cup dried currants, finely chopped
What You Do
1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray.
2. Sift flours and cardamom in a large bowl.
3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
4. Add sugar, bananas, carrots, nuts and currants. Add in milk.
Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk or flour (about a tablespoon at a time) if required.
5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough).
6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk.
8. Bake for about 17-20 minutes or until golden brown.
9. Allow to cool. Serve warm with jam and cream, or butter.
rich buttery banana cookies Makes: 3 dozen | Preparation time: 10 minutes | Baking time: 14 minutes What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup caster sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs and vanilla, and beat until well combined. Remove beaters.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
6. Bake for about 12-14 minutes or until golden brown.
7. Allow to cool.
Variations
You can add in 1 cup of chocolate chips or salted nuts into the mixture. Or arrange the chocolate chips or nuts on top of the cookies just before
peanut butter banana cookies Makes: 4 dozen | Preparation time: 10 minutes | Baking time: 14 minutes What You Need
2 medium (2/3 cups) over-ripe bananas, mashed
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1 cup caster sugar
1 cup creamy peanut butter
2 eggs
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped peanuts, if desired
What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in peanut butter, eggs, milk, vanilla, and beat until well combined. Remove beaters.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Lastly, stir in chopped peanuts.
6. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
7. Bake for about 12-14 minutes or until golden brown.
traditional banana ginger parkin Makes: 20 squares | Preparation time: 20 minutes | Baking time: 1 hour What You Need
4 over-ripe medium (1 1/3) bananas, mashed
1 3/4 cups all-purpose flour
1 3/4 cups oatmeal
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 cup margarine, chopped
4 tablespoons dark muscovado sugar or dark brown sugar
2/3 cup golden syrup
1 egg, beaten
What You Do
1. Preheat oven to 325ºF/160ºC. Lightly grease a square/rectangle pan.
2. In a large mixing bowl, sift together flour, baking soda and ginger. Stir in oatmeal.
3. In a saucepan, melt sugar, margarine and syrup over low heat, to make a caramel.
4. Slowly stir in caramel into the flour mixture.
5. Add in eggs and bananas, and mix until just combined.
6. Pour mixture into prepared pan.
7. Bake for 1 hour. Allow to cool in pan, then turn out and cut into squares.
Comments
Parkin keeps well and actually improves with keeping. Store well in a covered container for up to 3 weeks.
nut and chocolate chip banana brownies Makes: 20 squares | Preparation time: 20 minutes | Baking time: 30 minutes What You Need
1 over-ripe medium (1/3 cup) banana, mashed
3/4 cup self-raising flour
1/2 cup butter, plus more for pan
2/3 cup caster sugar
1 1/2 cups chocolate chips, divided
1/2 cup walnuts or pecans, chopped
2 eggs
1 teaspoon vanilla essence
1/4 teaspoon salt
Icing sugar and cocoa powder, optional, for dusting
What You Do
1. Preheat oven to 325ºF/160ºC. Lightly grease a 23cm/9inch square shallow cake pan.
Line with strip of baking paper to cover base and extend over 2 opposite sides of pan for easy lifting when they are done.
2. In a saucepan, melt butter and sugar over low heat, stirring constantly. Remove from heat. Stir in 1 cup of chocolate chip until melted and smooth.
Set aside briefly until mixture is warm, not hot.
3. In a large mixing bowl, lightly beat eggs. Stir in vanilla, salt, and bananas. Add flour slowly, stirring until just combined.
4. Stir in walnuts and remaining chocolate chips.
5. Pour mixture into prepared pan.
6. Bake for 30 minutes, or until tester inserted into the center comes out slightly moist with mixture.
7. Allow to cool. Lift up ends of baking paper, and transfer brownies to a cutting board.
8. Lightly sift with combined equal quantities of icing sugar and cocoa powder, if desired, before cutting into squares.
classic banana cheesecake Makes: 20cm round cake | Preparation time: 10 minutes | Baking time: 14 minutes What You Need
Biscuit Base
1 1/2 cup biscuits, graham crackers or digestive biscuits, crushed finely
1/4 cup butter, melted
2 tablespoons granulated sugar
1 teaspoon cinnamon powder
Filling
3 over-ripe medium (1 cup) bananas, mashed
1lb (454g) cream cheese, softened
4 eggs
3/4 cups caster sugar
1 cup sour cream
2 teaspoons lemon juice
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a small bowl, combine crushed biscuits with melted butter, sugar and cinnamon. Firmly press biscuit base into bottom of a greased springform
pan. Bake for 10 minutes and allow to cool.
3. Using an electric mixer (on low speed), beat cream cheese and sugar until creamy and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. Add in lemon juice, sour cream and mashed bananas. Beat well.
6. Pour mixture onto the biscuit base and bake for 1 hour, or until a wooden pick comes out clean.
7. Allow to cool completely before refrigerating for at least 5 hours.
oriental steamed banana cake Makes: 15 cm round cake | Preparation time: 10 minutes | Steaming time: 15 minutes What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
1 1/2 cups all-purpose flour, sifted
1/2 cup caster sugar
2 eggs, beaten
2 teaspoons corn oil
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon milk
What You Do
1. Preheat steamer over high heat.
2. Whisk eggs and sugar until thick and pale.
3. Add in oil, milk, bananas, mixing well until well combined.
4. Add in flour and baking powder, stirring lightly until well combined.
5. Pour batter into a greased cake pan or bowl, and steam for approximately 15 minutes or
until a wooden pick comes out clean.
6. Remove cake immediately from steamer and allow to cool before serving.
Comments
Do not open lid of the steamer halfway through steaming to prevent cake from sinking.
layered almond flakes caramel banana cake Makes: 20 cm round cake | Preparation time: 20 minutes | Baking time: 50 minutes What You Need
3 over-ripe medium (1 cup) bananas, mashed
2 cups self-raising flour
1/2 cup unsalted butter, softened
1/2 cup caster sugar
1 egg
1/3 cup golden syrup
1/2 teaspoon ground cinnamon
2/3 cups flaked almonds
What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs, beat until combined.
4. Transfer mixture to a larger mixing bowl and add bananas. Fold in flour. Stir until just combined and mixture is almost smooth.
5. Reserve 2/3 cup of the mixture.
6. Pour the remaining mixture into a greased and floured tin and bake for 25 minutes.
7. In a separate bowl, combine syrup, cinnamon, almonds and the reserved cake mixture.
8. Pour mixture onto the partly baked cake, and smoothen surface.
9. Bake for a further 25 minutes or until a wooden pick comes out clean.
10. Allow to cool before removing from pan. Finish cooled cake with caramel topping, if desired.
light banana sponge cake Makes: 20 cm round cake | Preparation time: 15 minutes | Baking time: 20 minutes What You Need
2 medium over-ripe (2/3 cup) bananas, mashed
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon corn oil
2/3 cups caster sugar
3 eggs
1 teaspoon vanilla essence
What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using an electric mixer, whisk eggs and sugar until mixture is thick and pale.
3. Fold in sieved flour, soda bicarbonate and baking powder gently but thoroughly to get a batter consistency without any lumps.
4. Add in oil, vanilla, bananas, and mix well.
5. Pour mixture into a greased and floured pan and bake for approximately 20 minutes, or until a wooden pick comes out clean.
6. Allow to cool before removing from pan
quick and easy chocolate banana cake Makes: 20 cm round cake | Preparation time: 15 minutes | Bake time: 40 minutes What You Need
3 medium over-ripe bananas, mashed
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups caster sugar
3/4 cup unsweetened cocoa powder
2 eggs, beaten
1/2 cup milk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon salt
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt.
3. In a separate bowl, whisk bananas, eggs, oil, milk, water and vanilla.
4. Add wet to dry and stir until just combined.
5. Pour batter into a greased and floured cake pan.
6. Bake for 35-40 minutes or until a wooden pick comes out clean.
7. Allow to cool before removing from pan. Finish cooled cake with chocolate glaze topping, if desired.
What You Need
3 medium over-ripe (1 cup) bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup butter, melted
1/2 cup caster sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon milk
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/4 teaspoon salt
What You Do
1. Preheat oven to 400ºF/200ºC.
2. In a bowl, combine flour, baking powder, baking soda, sugar, salt, and mix.
3. In a separate bowl, combine bananas, eggs, butter, sour cream, milk, vanilla, and mix.
4. Add dry ingredients to wet ingredients, and stir until just combined. Be careful not to over mix.
5. Stir in chocolate chips.
6. Spoon mixture into paper muffin cups about 2/3 cups full.
7. Bake for about 20 minutes, or until a wooden pick comes out with some melted chocolate but no crumbs.
8. Allow to cool before removing from muffin pan.
Variations
You can opt to fold in half of the chocolate chips into the mixture, and sprinkle the remaining chips on top of the muffins just before baking. Free download ebooks visit our official website
butter-free applesauce banana macadamia muffins
Makes: 15 muffins | Preparation time: 15 minutes | Baking time: 30 minutes What You Need
3 medium over-ripe (1 cup) bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup honey
1/2 cup milk
1/2 cup macadamia nuts, chopped
1/3 cup applesauce (or you can use the baby food version)
1/2 teaspoon salt
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, combine flour, baking powder and salt.
3. In a separate bowl, combine applesauce, honey, milk, bananas, and mix.
4. Add dry ingredients to wet ingredients, and stir until just combined.
Be careful not to over mix.
5. Stir in nuts.
6. Spoon mixture into paper muffin cups about 2/3 cups full.
7. Bake for about 30 minutes, or until a wooden pick comes out clean.
8. Allow to cool before removing from muffin pan.
Variations
You can replace macadamia nuts with other nuts, and you can opt to fold in half of the chopped nuts into the mixture, and sprinkle the remaining nuts
on top of the muffins just before baking.
What You Need
3 over-ripe medium (1 cup) bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup caster sugar
2 eggs, beaten
1/2 cup prunes, chopped plus more for topping
1/2 cup pecans, chopped
1 teaspoon vanilla essence
Pinch of salt
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda, salt and flour, and mix until just combined.
5. Lastly, stir in prunes and pecans.
6. Pour mixture into a greased and floured baking pan.
7. Arrange prunes on top.
8. Bake for 1 hour or until a wooden pick comes out clean.
9. Allow to cool before removing from pan.
Variations
You can also decorate whole pecans on top of the mixture just before baking for a beautiful finish.
What You Need
4 over-ripe medium (1 1/3 cups) bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup brown sugar, firmly packed
1/2 cup buttermilk
1 teaspoon vanilla essence
Pinch of salt
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in milk, vanilla, and mix.
4. Add in sugar, baking soda, salt, and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
Variations
This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of dried fruits, chocolate chips, nuts or anything else you like to the
mixture. Remember to stir them in last, just before pouring the mixture into the pan.
Preparation:
Preheat the oven to 350 degrees F.
Place the bread in the bowl of a food processor and process until fine crumbs are formed. Put the
crumbs on a baking sheet and bake for 12 minutes, until golden.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4
teaspoon pepper. In another bowl, whisk the eggs and milk together. In a third bowl stir together the
flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1
piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish coated with oil.
Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce,
mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
Crispy Chicken Fingers Ingredients
1 1/4 pound boneless, skinless chicken breasts (or chicken tenderloins) cut across into 1/2-inch
pieces
1/2 cup lowfat buttermilk
Extra Virgin Olive Oil
4 cups whole-grain flake cereal (recommend: Nature's Path Organic Flax Plus Multibran Cereal)
1/4 teaspoon salt
Freshly ground pepper
½ tbsp ground red pepper
Honey-Mustard Sauce, recipe follows
¼ cup parmesan cheese (optional)
Preparation
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill
for 15 minutes.
Coat a baking sheet with the oil. Put the cereal in a sealed plastic bag and crush with a rolling pin.
Transfer the crumbs to a shallow dish. Mix in salt, peppers, and parmesan (optional). Dip each piece of
chicken in the cereal mixture and fully coat and arrange on the baking sheet. Bake until cooked
through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become
crispier. Serve with the mustard sauce.
Honey-Mustard Sauce:
1/2 cup Dijon mustard
1 tablespoon real mayonnaise
3 tablespoons RAW honey
Stir together and enjoy!
Ingredients
4 boneless, skinless chicken breasts,
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons pasture butter
12 small mushroom caps
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup lowfat ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons pasture butter
2 tablespoons whole wheat pastry flour
1/2 cup white wine
1 cup low-sodium chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the
chicken from the center of the bag outward using a heavy-bottomed skillet or mallet.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and
wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and
shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the
food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed
mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine
the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with
toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all
sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove
breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce
another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to
serve. Remove toothpicks. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls
of the sauce.
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Preparation:
Preheat oven to 350 degrees F. Combine all ingredients and place in baking dish. Marinate for a couple
of hours. Bake at 350 degrees F. for 40-45 minutes until chicken is thoroughly cooked. 6 servings
Serve with brown rice
Parmesan-Crusted Chicken Breasts
Ingredients:
3/4 cup finely chopped fresh Italian parsley (or 1/4 cup dried parsley flakes)
2/3 cup whole wheat breadcrumbs (pulsate 100% whole wheat bread slices)
1/2 cup shredded Parmesan cheese
1/2 teaspoon ground pepper
1 tablespoon lemon zest
4 skinless and boneless chicken breasts
Extra-virgin olive oil
Preparation:
Preheat oven to 450 degrees.
Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs,
parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken
breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly
with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly
browned (about 25 minutes)
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Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup organic apple cider vinegar w/ “the mother”
5 tablespoons pure molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
6 boneless, skinless chicken breasts (cooked and shredded)
6 whole-wheat hamburger rolls or 12 whole wheat bread slices
6 large green lettuce leaves (optional)
Preparation:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and
for about 5 minutes. Add the garlic and cook for another minute. Add tomato sauce, tomato paste,
water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and
simmer for 15 minutes. Add shredded chicken, return to a simmer, and cook an additional 10 minutes.
Split buns/slices. Place a leaf of lettuce on each roll (optional), then pile on 3/4 cup of the chicken
mixture onto the roll.
Saucy Salsa Chicken
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Chicken Parmesan Meatball Subs Ingredients:
1 1/2 pounds ground lean chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmesan Cheese
1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian
seasoning
Handful of chopped parsley leaves
3 tablespoons extra-virgin olive oil,
Canned or homemade tomato basil spaghetti sauce
4 (6 to 8-inch) crusty whole wheat sub rolls
1 1/2 cups shredded provolone
Preparation:
Preheat oven to 425 degrees F.
Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Garlic Pesto Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
4 cubes of light laughing cow cheese (garlic and herb flavor)
Garlic Pesto
Salt and freshly ground black pepper
Olive Oil cooking spray
Preparation:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken
breast, cutting through the middle to form a pocket and being careful not to cut through the outside of
the chicken breast. Fill each of the pockets with 2 tablespoons of the Garlic Pesto and cube of the
laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook
undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other
side until golden brown. Place the pan in the oven and allow the chicken to sizzle for another 5 to 7
minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.
Source: Kraft Category Cuisines: European Presented To: 6 People
Ingredients: 500 grams of potatoes, steamed and mashed 2 tablespoons margarine 1 teaspoon salt 1 egg 2 tablespoons of milk powder 125 grams of Kraft Cheddar cheese, grated
contents: 2 tablespoons margarine 1 onion, chopped 1 piece of chicken breast, hard boiled, diced 100 grams of green beans, cut into 1 cm 2 carrots, diced, boiled half-baked 150 grams of broccoli 4 pieces of beef sausage, sliced 1 teaspoon salt 1/2 teaspoon ground pepper 1 teaspoon nutmeg 100 ml of liquid milk 8 quail eggs, hard boiled, peeled 1 egg, beaten
topping: 25 grams of Kraft Cheddar cheese, grated
How to Treat:
How to make content: A. Heat margarine 2. Saute onion until fragrant. 3. Add chicken, green beans, carrots, broccoli, salt, pepper, nutmeg and fresh milk. 4. Cook briefly, remove from heat. 5. Add beef sausage and stir well.
How to make a pastel: A. Mix the mashed potatoes that have been with margarine, salt, eggs, milk powder andgrated Cheddar cheese Kraft. 2. Mix well, Set aside. 3. Prepare a heat resistant dish Kuran 22 cm, spread margarine. 4. Enter the content and layout of boiled quail eggs evenly. 5. Close contents and quail eggs that have been set up with potatoes, smooth. 6. Give the beaten eggs. 7. Sprinkle with grated Cheddar cheese Kraft. 8. Preheat oven to 180 degrees Celsius temperature, bake for 45 minutes until golden brown. Lift. 9. Serve warm
Ingredients: bread: 500 grams of cake flour 1/2 teaspoon salt 1 tablespoon instant yeast 250 grams of warm water 2 tablespoons olive oil sauce: 1 onion, finely chopped 1 clove garlic, finely chopped 2 tablespoons olive oil 200 grams of tomatoes, shredded 400 grams of canned tomatoes (can be replaced with 5 plum tomatoes, boiled and shredded 50 grams of tomato paste 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon basil 2 teaspoons oregano topping: 2 tomatoes, cut into small squares 1 green bell pepper, cut into thin half-circle 50 grams of button mushrooms, thinly sliced 10 black olives, slivered 2 1 can of anchovies, ready to use (can be replaced tuna pickles) 50 grams of mozzarella cheese, shredded 1 teaspoon oregano 2 tablespoons olive oil
How to Treat:
Bread making: A. Sift the flour, then mix with salt, instant yeast 2. Enter the warm water and olive oil while diuleni for 10 minutes, round dough 3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has been smeared with olive husband 4. The dough is ready closed topping
Creating concase: A. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes 2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling 3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.
How to Make: A. Trimmed dough, put a pizza pan that has been smeared with olive oil 2. Rub surface with concase pizza, sprinkle tomatoes, peppers, mushrooms and black olives 3. Add anchovies and mozzarella cheese. Sprinkle oregano and sprinkle with olive oil to the surface of the pizza. 4. Bake for 20 minutes with a temperature of 200 degrees Celsius.
1.Tumis onions and red chilies until fragrant and tender. 2.Masukkan tuna, stir - stir until it changes color. 3.Tambahkan celery, salt, pepper, and fresh milk. Stir - stir over high heat. Lift. 4.Campur tuna sauteed with scrambled eggs. 5.Panaskan oil, pour the egg mixture into pan. 6.Masak half matang.Pindahkan omelet pan into a hot oven. Bake until cooked.
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Category Cuisines: European Estimated Preparation Time: 10 Minutes Presented For: 3 People Ingredients: 50 grams onions (cut into long thin) 75 grams of carrots (cut into long thin) 75 grams of boiled beans 100 grams of lettuce 75 grams of Cheddar Cheese (grated with Tupperware Greater Hand Maxi)
pasta: 200 grams of pasta color
dressing: 250 cc of plain yogurt 150 cc mayonaisse Pepper and salt to taste. How to Treat: A. Prepare Tchef Pan Sauce and heat water in it. 2. Add salt to taste and oil to prevent sticking. 3. Enter the pasta and cook about 5-7 minutes. 4. Remove and let cool, then place it in a Tupperware Modular Bowl and coat with cooking oil to prevent sticking to taste. 5. Make Yogurt Dressing: Combine plain yogurt, mayonaisse, pepper & salt into aTupperware Quick Shake. Whisk until blended How to eat Salad: - Combine the pasta and all ingredients that have been cut into serving container. - Stir well and pour the yogurt dressing and grated cheese on top.
Category Cuisines: European Estimated Preparation Time: 45 Minutes Ingredients: 100 grams of wheat flour 50 grams of oatmeal 1 tablespoon granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda½ teaspoon salt 1 tablespoon vegetable oil 1 egg 5 tablespoons Nestlé Chocolate Dancow Actigo dissolved in 150 ml of water 10 grams of Nestlé KOKO KRUNCH, rather finely crushed complement: Chocolate sauce How to Treat: A. Stir dry ingredients together in a bowl until blended. 2. Make a hole in the middle. 3. Combine oil, eggs and Dancow Chocolate and stir well. 4. Pour the flour into the hole while stirring until smooth. 5. Heat a griddle over medium heat, rub a little butter. 6. Pour the batter into a ladle of each pan. 7. Cook until the surface is frozen. Give Koko Krunch. 8. Remove and serve warm with Complement.
Calories: 182 cal Fat: 5 g Protein: 5.1 g Carbohydrates: 17.5 grams Fiber: 0.6 g Download Free Ebooks
Creating Kebab: A. Mix all ingredients, mix well, then shape the dough into long bubbles (about 10 cm), cutwith a skewer. 2. Place in a container, cover with plastic sheet, then store in refrigerator for 2 hours to allow flavors to infuse. 3. Bake on hot coals or frying steak while inverted until cooked, remove from heat.
Make the sauce: A. mix all ingredients, stirring until blended. Download Free Ebooks
Ingredients: 800 grams of rack of lamb 25 grams of coriander leaves 50 grams of butter 150 grams onions, thinly sliced 4 cloves garlic, finely chopped 1.5 teaspoons of salt 250 ml of boiled water
A. Clean the rack of lamb fat from the fat attached, cut according to ruasnya, set aside. 2. Rinse cilantro roots following. Finely chopped coriander leaves, stems and roots left whole coriander leaves and set aside. 3. Heat butter, saute onion and garlic until fragrant. Put salt, grated ginger and turmericpowder and stir well. 4. Put rack of lamb, add water, stalks, and coriander root. Cook the ribs hinga tender andwater absorbed. 5. Add cilantro, stir, remove from heat. 6. Roast the ribs over hot coals until lightly browned, remove from heat. Serve warm. Download Free Ebooks
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