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12 whole chicken wings 3 ounces unsalted butter 1 small garlic clove , minced 1/4 cup hot sauce 1/2 teaspoon salt 1 Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil. 2 Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes. 3 Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold. 4 Preheat the oven to 425 degrees F. 5 Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown. 6 While chicken is cooking, melt the butter in a small bowl along with the garlic. 7 Transfer to a large bowl and add hot sauce and salt. Stir to combine. 8 Remove the wings from the oven and add to the bowl and toss with sauce. 9 Serve with desired condiments ie Ranch, Bleu Cheese, etc.

Source: food.com

1/2 lb elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon mustard powder 3 cups milk 1/2 cup yellow onion , finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar cheese , shredded 1 teaspoon kosher salt fresh black pepper 1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. 2 While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps. 3 Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 4 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. 5 Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 6 For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. 7 Remove from oven and rest for five minutes before serving.

Source: food.com

6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar 1 For the Mix:. 2 Combine all of the ingredients for the MIX in a container with a tight fitting lid. 3 Shake to mix. 4 For the Pancakes:. 5 Whisk together the egg whites and the buttermilk in a small bowl. 6 In another bowl, whisk the egg yolks with the melted butter. 7 Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. 8 Pour the liquid ingredients on top of 2 cups of the pancake mix. 9 Using a whisk, mix the batter just enough to bring it together. 10 Don't try to work all the lumps out. 11 Check to see that the griddle is hot by placing a few drops of water onto the griddle. 12 The griddle is ready if the water dances across the surface. 13 Lightly butter the griddle. 14 Wipe off thoroughly with a paper towel. 15 (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. 16 When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes. 17 Continue to cook 2 to 3 minutes or until the pancake is set. 18 Serve immediately or remove to a towel-lined baking sheet and cover with a towel. 19 Hold in a warm place for 20 to 30 minutes.

Source: food.com

2 tablespoons butter 1/2 onion , minced 1/2 red bell pepper , minced 2 pinches kosher salt 2 cups long grain white rice 2 3/4 cups chicken broth 2 slices orange zest , 1-inch wide by 3-inch long 1 pinch saffron , steeped in 1/4 c hot water 1 bay leaf 1 1/2 cups frozen peas, thawed 1/4 cup golden raisin 1/4 cup chopped pistachios 1 Preheat oven to 350°F. 2 In a heavy, wide pan with a tight-fitting lid, melt butter over medium-low heat. Add onion, red pepper and salt. Sweat until aromatic, stirring constantly. 3 Add rice and stir to coat. Continue stirring until rice smells nutty. 4 Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with damp dish towel or tea towel. Place lid on pan and fold corners of towel up over lid. 5 Place pan in hot oven. Bake 15 min, then rest at room temperature 15-20 min without moving lid. 6 Meanwhile, simmer peas in salted water, or microwave them, until heated through. 7 Remove lid from pan, and turn rice out onto a platter. Stir in peas, and fluff with a large fork. Sprinkle with raisins and pistachios.

Source: food.com

2 tablespoons ground pepper 2 tablespoons kosher salt 2 tablespoons garlic powder 2 tablespoons Hungarian paprika 1 tablespoon turmeric 1 Combine ingredients and store in a shaker. 2 Place wax paper between shaker and lid. 3 Use as needed. 4 This is a modified recipe from Alton Brown's "Good Eats".

Source: food.com

8 ounces Italian bread, day old, approx 1/2 a standard loaf 3 garlic cloves , mashed 1/2 teaspoon kosher salt 8 tablespoons extra virgin olive oil , divided 2 large eggs 2 heads romaine lettuce hearts fresh ground black pepper , 7 grinds 1/2 small lemon , juiced 1/2 teaspoon Worcestershire sauce 4 ounces parmesan cheese , freshly grated 1 Heat oven to 350 degrees. 2 Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside. 3 Bring 2 cups water to a boil in a 2-quart sauce pan. 4 Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside. 5 Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside. 6 In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil. 7 Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well. 8 Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

2 medium onions , thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt nonstick cooking spray 1 Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 2 Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 3 Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 4 Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. 5 Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 6 Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 7 Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Source: food.com

1 3/4 cups whipping cream 12 ounces quality semi-sweet chocolate chips 3 ounces espresso or 3 ounces strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon unflavored gelatin 1 Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. 2 In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. 3 Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. 4 In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. 5 Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

Source: food.com

1 (14 -16 lb) frozen young whole turkey 1 Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. 2 Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.). 3 Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold. 4 A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. 5 Remove bird from brine and rinse inside and out with cold water. Discard brine. 6 Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral) oil. 7 Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits) on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving. 8 For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Source: food.com

6 hard-boiled eggs , cooled and peeled 1/2-1 teaspoon whole pink peppercorns, divided 1/4-1/2 teaspoon whole white peppercorns 1/4-1/2 teaspoon whole black peppercorn 1/4-1/2 teaspoon whole green peppercorn 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/8-1/4 teaspoon kosher salt 1 pinch sugar 1 Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. 2 Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. 3 Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. 4 Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. 5 Chill for at least 1 hour in the refrigerator before serving.

Source: food.com

7 -8 lbs city-style brined ham , hock end 1/4 cup brown mustard 2 cups dark brown sugar 1 ounce Bourbon (poured into a spritz bottle) 2 cups crushed gingersnap cookies 1 Heat oven to 250 degrees F. 2 Remove ham from bag, rinse and drain thoroughly. 3 Place ham, cut side down, in a roasting pan. 4 Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. 5 (If you are using a paring knife, be careful to only cut through the skin and first few layers of fat). 6 Rotate the ham after each cut so that the scores are no more than 2-inches across. 7 Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. 8 The aim is to create a diamond pattern all over the ham. 9 (Don't worry too much about precision here.) Tent the ham with heave duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. 10 Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. 11 Heat oven to 350 degrees F. 12 Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean point brush (clean--as in never-touched paint). 13 Sprinkle on brown sugar, packing loosely as you go until the ham is coated. 14 Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect. 15 Insert the thermometer (don't use the old hole) and return to the oven (uncovered). 16 Cook until interior temperature reaches 140 degrees F, approximately 1 hour. 17 Let the roast rest for 1/2 hour before carving.

Source: food.com

2 tablespoons unsalted butter 5 ounces small diced onions (about 1 cup) 5 ounces small diced carrots (about 1 cup) 5 ounces small diced celery (about 1 cup) 1/2 teaspoon salt (for sweating veggies, plus more if needed at end of cooking) 3 tablespoons all-purpose flour 1 quart chicken broth , heated to simmer 1 tablespoon minced garlic 1 bay leaf 1 cup heavy cream 10 ounces Fontina cheese , shredded 1 teaspoon marsala wine 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon white pepper 1 Melt butter in large, heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes, or until veggies begin to soften, stirring occasionally. Sift the flour over the veggies and cook, strring constantly, for 2-3 minutes. 2 Gradually add chicken broth and bring to boil, stirring constantly. Reduce heat to low and add garlic and bay leaf. Cover and simmer for 30 minutes or until veggies are soft. 3 Remove bay leaf. Turn off heat, add heavy cream and then puree with an immersion blender or in a conventional blender (if using blender or food porcessor, cool 5 minutes then transfer liquid to blender or processor and fill no more than 1/2 way. If using blender, release one corner of lid to prevent vacuum effect from heat expansion resulting in heat explosion. Place a towel over top of processor feeding and pulse a few times beofre process on high speed until smooth). 4 Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in Marsala, Worcestershire, hot sauce, and white pepper. Taste and add additional salt if desires. If soup is not hot enough, return to low heat until warmed through. 5 If not serving right away, store in a thermos to keep warm and avoid graininess. If refrigerating and reheating, use double boiler to reheat.

Source: food.com

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