Thursday, October 31, 2019

Bread machine recipes

Bread machine recipes


For large (1 1/2 to 2-pound) machine
  • 1 cup (227g) lukewarm water

  • 1/3 cup (74g) lukewarm milk

  • 3 tablespoons (43g) butter

  • 3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

  • 3 tablespoons (35g) sugar

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons active dry yeast or instant yeast
For small (1-pound) machine
  • 2/3 cup (152g) lukewarm water

  • 1/4 cup (57g) lukewarm milk

  • 2 tablespoons (28g) butter

  • 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour

  • 5 teaspoons sugar

  • 1 1/4 teaspoons salt

  • 1 teaspoon active dry yeast or instant yeast

Clam chowder recipes

Clam chowder recipes

  • Yield: 6 to 8 servings


2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces

3 tablespoons all-purpose flour

2 cups chicken or vegetable stock

2 (10-ounce) cans chopped clams in juice

1 cup heavy cream

1 pound Idaho potatoes, cut into 1/2- inch cubes

Salt and freshly ground black pepper

2 to 3 tablespoons unsalted butter

1/2 baguette, cut into 1-inch cubes

3 tablespoons freshly chopped flat-leaf parsley

Tuesday, October 29, 2019

Eggplant parmigiana recipe

Eggplant parmigiana recipe


1/4 cup extra-virgin olive oil

3 medium yellow onions, peeled, halved, and cut into thin slices

6 cloves garlic, peeled and grated

1 tablespoon crushed red pepper flakes

1 tablespoon granulated sugar

3 (28-ounce) cans San Marzano whole plum tomatoes

2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)

1/2 cup all-purpose flour

Freshly ground black pepper

3 tablespoons whole milk

4 cups Italian-style breadcrumbs

1 tablespoon dried oregano

1 tablespoon fresh thyme leaves

Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups

1 1/2 pounds mozzarella cheese, cut into thin slices

1/2 cup grated Parmesan

1 pound provolone cheese, grated

2 handfuls fresh basil, leaves only, torn


  1. For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

  2. For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

  3. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

  4. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.

  5. Preheat oven to 350 degrees F.

  6. To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

Blueberry banana bread

Blueberry banana bread


Butter, for greasing the loaf pan

1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan

1 teaspoon baking soda

1 teaspoon fine salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup vegetable oil

2 large eggs, beaten

2 teaspoons vanilla extract

2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana

Friday, October 25, 2019

Chicken tenderloin

Chicken tenderloin


  • 4 chicken tenderloins, or more to taste

  • 4 tablespoons olive oil, divided

  • salt and ground black pepper to taste

  • 2 teaspoons paprika, or more to taste

  • 2 teaspoons garlic powder, or more to taste
  • 2 teaspoons onion powder, or more to taste

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon chili powder

  • 1/2 lemon

  • Add all ingredients to list


25 m
  1. Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.

  2. Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
See how to make pan-seared chicken breasts with sautéed shallots.

Thursday, October 24, 2019

Chicken spaghetti

Chicken spaghetti


1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F.

  2. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.

  3. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.

  4. Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

  5. Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Wednesday, October 23, 2019

Cinnamon bread recipe

Cinnamon bread recipe


  • 2 packages (1/4 ounce each) active dry yeast

  • 1/3 cup warm water (110° to 115°)

  • 1 cup warm whole milk (110° to 115°)

  • 1 cup sugar


  • In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

  • Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9x5-in. loaf pans, seam side down.

  • Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.

  • Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Tuesday, October 22, 2019

Carrot muffins

Carrot muffins


  • 150g margarine

  • 250g carrots

  • 200g sugar

  • 200g flour

  • 1.5tsp cinnamon

  • 2tsp baking powder

  • 2 large eggs

  • 125g sultanas

  • 50g nuts


Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.

Top and tail, then peel and grate the carrots.

Combine the carrots, sugar and margarine in a bowl.

Sift in the flour, cinnamon and baking powder.

Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.

Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

Monday, October 21, 2019

Calamari recipe

Calamari recipe


  • 1 pound (about 450 grams) squid rings (slice the squid bodies into rings)

  • A neutral-flavored oil with a high smoke point for deep frying (such as peanut oil or refined coconut oil)

  • 4 medium eggs

  • 2/3 cup unbleached, all-purpose flour

  • 4 tablespoons semolina flour

  • 1 lemon (cut into wedges)

  • Fine sea salt

Steps to Make It

Gather the ingredients.

Rinse the squid pieces in running water and pat them completely dry with paper towels.

Heat several inches of the oil in a large high-walled, heavy-bottomed pot over medium-high heat to 350 F or until a small cube of bread dropped into the oil browns in about 30 seconds.

Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl. Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina before frying them in the hot oil; fry them in several batches to avoid overcrowding, until crisp and lightly golden, about one to two minutes.

Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain. Season them to taste with salt and serve at once with lemon wedges.

Friday, October 18, 2019

Bean soup with ham

Bean soup with ham


  • 2 medium carrots, sliced

  • 2 celery ribs, chopped

  • 1/2 cup chopped onion

  • 2 tablespoons butter

  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained

  • 4 cups chicken broth

  • 2 cups cubed fully cooked ham

  • 1 teaspoon chili powder

  • 1/2 teaspoon minced garlic

  • 1/4 teaspoon pepper

  • 1 bay leaf


  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.


This was really good! I halved the recipe for two, and still had leftovers. Very good served with cornbread, and will definitely make again.

Absolutely delish, I only added 3/4 the beans it called for, and added just a dash of garlic powder, and a dash of chili pepper. My 4 year Grandson even liked it! Thanks for the recipe!

Good and very easy. We cut the chili power in half though.

This recipe was great. I think it was watery for a bean soup. So, if you puree 1/4th -1/2 of the beans you will get a thicker soup product. It was really good tasting.

I followed the recipe to the letter and was completely satisfied as well as the other 2 people who were eating it with me. We all loved it. Very, very easy to make. This is definitely a keeper.

Wednesday, October 16, 2019

American chop suey

American chop suey


3 tablespoons butter

1 medium yellow onion, chopped

1 green bell pepper, stemmed, seeded, and chopped

2 garlic cloves, minced

1 pound ground beef

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1 (14.5-ounce) can diced tomatoes

1 (14.5-ounce) can tomato sauce

1/4 cup tomato paste

2/3 cup tomato juice

1 pound elbow macaroni


  1. 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.

  2. 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.

  3. 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

Blueberry scones

Blueberry scones


  • 4 cups all-purpose flour

  • 6 tablespoons Sugar In The Raw


  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.

  • Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Monday, October 14, 2019

Cranberry salsa


  • 2 cups fresh or frozen cranberries

  • 2 cups water

  • 1/2 cup sugar

  • 1/4 to 1/2 cup minced fresh cilantro

  • 2 to 4 tablespoons chopped jalapeno peppers

  • 1/4 cup finely chopped onion

  • 2 tablespoons grated orange zest

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Beer butt chicken

Beer butt chicken


  • 1 4-pound whole chicken

  • 2 tablespoons extra virgin olive oil or other vegetable oil

  • 1 opened, half-full can of beer, room temperature

  • 1 tablespoon kosher salt or sea salt

  • 2 tablespoons chopped fresh thyme leaves, or 1 Tbsp dried thyme

  • 1 tablespoon black pepper


1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.

3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.

4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).

Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F.

The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.

If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.

Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Thursday, October 10, 2019

Homemade pasta recipes

Homemade pasta recipes

How to make homemade ravioli:

I’m no expert, but since this was my first time and this butternut squash ravioli turned out perfectly, I feel qualified enough to tell you based on my experience.

  • In my opinion, there are three necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller, and a ravioli maker. These are amazon links to the exact products I use. Now, you certainly don’t need all of this equipment and people have been making pasta by hand for centuries, but if you have them, making pasta is a breeze.

  • Like I said above, I prefer an even mix of semolina flour to all-purpose flour. It gives the pasta great texture and chew, plus it’s insanely easy to work with. The addition of olive oil to the dough can be tasted in the final pasta – YUM! You must kneed your pasta dough for a solid ten minutes. If you want to do this by hand, more power to you, but pasta dough is not a soft dough like bread dough, so you’re in for a workout. I highly recommend using your Kitchenaid mixer. You have to be sure to cover the dough and allow it to rest. This process allows the gluten to do whatever gluten does to make pasta wonderful.

  • To roll out the sheets of pasta dough to make your homemade ravioli, you can roll it on the counter by hand, but I highly recommend using a pasta roller. I’ve used the KitchenAid pasta attachments before, and while they certainly are easy to use (much like the spiralizer attachment that I highly recommend), there is something so satisfying about rolling pasta dough in a made in Italy pasta roller. Just be sure you use enough flour to avoid any sticking in your pasta machine.

  • To roll your pasta sheets, start with the thickest setting, and roll it through. Fold that strip of dough into thirds and then send it back through after rotating 90 degrees. This is how you get nice straight edges. Continue to tighten the thickness settings with each roll. I believe I took it to level 5 thickness. Make sure your pasta sheets are wide enough to fully cover the ravioli mold.

  • Cover the ravioli mold with the pasta dough, create a well for the filling, and add about a heaping teaspoon of roasted garlic butternut squash filling to each well. Before covering with the second sheet of dough, you can wet your finger and drag it across the dough in order to get the two sheets to really stick and seal together.

  • Gently roll the dough together to cut the pieces. Be sure to have floured all of your dough generously so that it releases easily from the mold. Then, all you have to do is turn it over, give it a tap, and they all fall out. Easy!

  • You can freeze your homemade ravioli at this point or toss it in salted boiling water for just a few minutes until they float.

Tuesday, October 8, 2019

Caramel frosting

Caramel frosting


  • 1/3 cup sugar

  • 1 tablespoon all-purpose-flour

  • 2 1/2 cups sugar

  • 1 cup milk

  • 3/4 cup butter

  • 1 teaspoon vanilla extract

How to Make It

Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

Bacon recipes

Bacon recipes


Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.

Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.

Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.

Monday, October 7, 2019

Gluten free meatballs

Gluten free meatballs


  • 1/2 cup milk

  • 1 egg

  • 1 cup gluten-free Italian bread crumbs

  • 1 1/2 pounds ground beef

  • 1/4 onion, minced
  • 1 clove garlic, minced (optional)

  • 1 sprig fresh parsley, chopped

  • cooking spray

  • 1 (28 ounce) jar tomato sauce, or as needed

  • Add all ingredients to list


    1 h 20 m
  1. Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined.

  2. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

  3. Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet

  4. Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes.

  5. While meatballs bake, heat tomato sauce in saucepan over medium heat.

  6. Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.

Friday, October 4, 2019

Eggnog french toast

Eggnog french toast


  • 8 large eggs
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla or rum extract
  • 24 slices English muffin bread
  • Confectioners' sugar, optional
  • Maple syrup


  • In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup.
This has become a staple for our family around the holidays. We use the full fat nog and add a little extra nutmeg/spices. Smells heavenly!
Added a little fresh squeezed orange juice, grated nutmeg and cinnamon. Halved the recipe and used my own two day old bread. Perfect way to use up the holiday eggnog since it is 190 calories per 1/2 cup - we use sparingly??
This is an excellent Christmas French toast recipe. I was a little hesitant trying It because of the English Muffins. But it was really good and simple to put together in the morning.
Delicious! I used french bread instead and opted for the rum extract. I really think the rum extract made it even more amazing. I cut the egg mixture into 1/4 and was about to make about 6 slices of the french bread, perfect for my husband and I. I also used light egg nog. I can't wait to make this again.
Sinful! Don't forget the nutmeg! And use real maple syrup!
I do every thing but bathe in eggnog during the holiday season so you can imagine how much I love this and it can be tweaked , as only eggnog can,
I love eggnog and I will try with my family
I served this to my grandkids and now they want it all the time - love this

Easy banana muffins

Easy banana muffins


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 1 large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract


  • In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  • Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Very good muffin. I will definitely make these again.
I use whole wheat flour, sometimes 4 bananas and 1 cup of maple syrup instead of sugar. Love the simplicity and kids love them.
These are the best muffins ever. Will make again.
Very good and easy.
Very easy recipe and quick. Added some milk and they came out perfectly..
it is an amazing muffin my kids loved it
Quick, easy and delicious. I added some peanut butter and milk chocolate chips.
This recipe was super easy to follow and turned out great! I look forward to trying more recipes. Thanks for giving me a taste of memories.
I was looking for a good, basic banana muffin recipe and this one fit the bill! So simple to make and just delicious. I threw some butterscotch chips into the batter because I needed to use them up. Next time I might try adding some peanut butter chips, although chips are not necessary since the muffins stand on their own. They're moist and delicious with lots of banana flavor. I did sprinkle some turbinado sugar on top of each muffin before baking. This recipe is perfect for getting kids involved in the kitchen too. I'll definitely keep this recipe handy!
These are delicious and so easy. Like others I like nuts so I added toasted walnuts. Definitely a keeper!

Thursday, October 3, 2019


Caramel sauce recipe

Caramel Sauce Ingredients:

1 cup (200 grams) light brown sugar, packed
4 Tablespoons of unsalted butter
1 teaspoon ocean salt, in order to taste
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tablespoons of real vanilla flavoring


The way to succeed with this dish may be the roux (or sauce) . Many people such as the brown roux for deep bold flavors however for this, I preferred the blonde roux for 2 reasons, it requires up a shorter period roughly 5-7 minutes to eliminate the “raw” flavor from the flour. And contains a small nutty taste , less strong as Gumbo, but equally tasty in it’s own right.
If you possess the persistence and persistence and wish that brown roux flavor, then be my guest . Don’t allow me to prevent you.
Make sure to prepare it over medium to low heat with constant stirring and whisking. Stop for another and you will finish up getting a burned roux.
This really is one recipe that's better to get covering on shrimp , if at all possible . Don't let the shelling and deveining from the shrimp scare you!! They create for an easy and quick stock and it’s flavorful too!

Tuesday, October 1, 2019


Steps to make gumbo

  • Simmer chicken in water until fully cooked.
  • Shred chicken into small pieces.
  • Simmer okra until tender, drain, and reserve.
  • Create a roux by whisking butter and flour.
  • Saute onion, bell pepper, celery, and garlic clove.
  • Include okra, tomato plants, and sausage.
  • Simmer herbs, cayenne, salt, pepper, and water.
  • Add chicken.
  • Switch off heat and stir in fil powder.

How can you thicken gumbo having a roux?

With this recipe, a brownish roux is made from butter and flour to provide richness along with a deep toasted flavor. Roux is really a classic French technique utilized as a thickening agent in soups, stews, and sauces. The roux is a combination of equal parts fat (animal or vegetable) and flour. There are various kinds of roux according to color because it cooks white-colored, blond, brown and brownish. An over-all guideline may be the lighter the roux, the greater the thickening power, however the smallest amount of flavor.


A roasted rack of lamb is the best showstopper, especially with regards to Easter time dinner. Because dealing with lamb meat is not something many people do frequently, it may appear intimidating. But trust us, it is simple. Just as easy as roast lamb. Here is how to get it done:
1. Create a garlic clove-plant paste. It adds a lot of flavor without a lot of work (or time). Pulse essential olive oil, garlic clove, and fresh herbs inside a mixer (or blender), then allow the meat marinate inside it to have an hour approximately.
2. Roast it at 450°. After marinating, just throw it within the oven until cooked the way you like (25 minutes for medium rare). There You Have It.

3. Get forced out. As with other meats, you will want to get forced out before carving to make sure that all of the juices stay kept in.
4. Finish it with fresh lemon juice. Lamb is a nice gamey meat, and also the flavors listed here are all super-earthy and warm. A squeeze of fresh lemon juice works wonders to embellish everything up.
What sides pair well with lamb? Really, there is no limit. Roasted veggies are usually a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, really are a healthier alternative. An easy green spinach salad + crispy roasted taters would be also perfect.


Making Jalapeo Jelly

  1. Go ahead and take tops from the peppers off, cut them in two.
  2. Take away the pith and seeds.
  3. Place the cleaned peppers right into a mixer.
  4. Add 1 / 2 of the vinegar.
  5. Process until liquified.
  6. Inside a pan, add sugar.
  7. Pour in vinegar, stir and melt.
  8. Add some peppers.
  9. Provide a boil for ten minutes stirring frequently
  10. After, turn heat lower to include the packet of liqu >
  11. Stir, and produce to a tough boil for one minute.
  12. Pour the jam into jars and allow them to set to 70 degrees.


Diet and additional info

  • kcal 567
  • fat 40g
  • saturates 13g
  • carbs 4g
  • sugars 1g
  • fibre 0g
  • protein 49g
  • salt .84g


Heat oven to 190C/fan 170C/gas 5. Possess a shelf ready in the center of the oven with no shelves above it.
Scatter 1 roughly chopped onion and a pair of roughly chopped carrots over the bottom of a roasting tin that matches the entire 1 kg chicken, but doesn’t swamp it.
Season the cavity from the chicken liberally with pepper and salt, then stuff with 2 lemon halves along with a small couple of thyme, if using.
Sit the chicken around the vegetables, smother the breast and legs throughout with 25g softened butter, then season the outdoors with pepper and salt.
Devote the oven and then leave, undisturbed, for 1 hr 20 mins – this gives a perfectly roasted chicken. To check on, pierce the leg having a skewer and also the juices should run obvious.
Carefully take away the tin in the oven and, using a set of tongs, lift the chicken to some dish or board to relax for 15-20 mins. While you lift the dish, let any juices in the chicken pour from the cavity in to the roasting tin.
As the chicken is resting, result in the gravy. Put the roasting tin more than a low flame, then stir in 1 tablespoons of flour and sizzle til you have an easy brown, sandy paste.
Progressively pour in 250ml chicken stock, stirring constantly, til you have a thickened sauce.
Simmer for just two mins, utilizing a wooden spoon to stir, scraping any sticky bits in the tin.
Strain the gravy right into a small saucepan, then simmer and season to taste. Whenever you carve the bird, add any other juices towards the gravy.


I designed a couple of small modifications towards the original recipe. I made use of a little more carrots and chosen baby carrots over chopped. I additionally decreased the any fruit juice and used just a little brown sugar. It makes sense tender beef that's perfectly seasoned, and break apart. Aside from the flavorful meat, the veggies are slow cooked out of all spices, and therefore are using this world tasty.
Certainly one of my personal favorite dishes for everyone alongside my corned beef is my Irish Colcannon with Bacon or my Irish Cheddar Ale Mac and Cheese, not to mention a pleasant Irish stout to clean everything lower!
My other favorite factor about creating this dish is by using the leftovers, should there be any, to create corned beef hash in the morning. I don’t possess a written recipe, but we chop the corned beef, grate a couple of baked taters, and fry it within our surefire pan with butter, salt, and a lot of pepper. Top it having a couple of poached eggs and there exists a perfect breakfast to savor.
Have you got a attempted and true way of corned beef and cabbage? I'm always really curious on everyone’s methods because everybody has their very own group of methods for dishes such as this one- for me personally it's the any fruit juice and brown sugar.