resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin cheesecake | resepi ikan salmon black pepper
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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

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

4 double thick bone-in loin end pork chops 1 cup kosher salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar , heated 1 lb ice cube 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts , roughly chopped 1/4 cup dried cherries , halved 1/4 cup buttermilk 1/2 teaspoon ground pepper 2 teaspoons fresh sage , thinly sliced 1/2 teaspoon kosher salt 1 In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. 2 Refrigerate for 2 hours. 3 Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. 4 Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. 5 Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Source: food.com

2 slices bread 1 tablespoon mayonnaise 2 tablespoons peanut butter 1/2 banana , sliced lengthwise 1 tablespoon favorite jelly 1 Smear mayo on both pieces of bread. 2 Smear on peanut butter (adjust to your liking if you want more). 3 Add sliced bananas. 4 Add jelly. 5 Put together sandwich. 6 Wash down with milk or cola. 7 Now this is good eatn in the neighborhood, or as Alton Brown says, "good eats".

Source: food.com

2 lbs red potatoes 3 tablespoons cider vinegar 3/4 cup mayonnaise 1 teaspoon mustard powder 1/4 cup parsley , chopped 1 tablespoon fresh tarragon , chopped 1/2 tablespoon garlic , very thinly sliced 3 tablespoons cornichons, fine chopped 1/2 cup red onion , small dice 1/2 cup celery , thinly sliced 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1 Place potatoes into a large heavy-bottomed pot. 2 Cover with cold water and place over medium heat. 3 Cover the pot and bring to a boil. 4 Immediately reduce heat and remove lid. 5 Gently simmer until potatoes are fork tender. 6 Drain and place into an ice bath to cool. 7 Remove skin by rubbing with a tea towel. 8 Slice potatoes into rounds and place into a zip top bag. 9 Add the vinegar and toss to coat all of the potatoes. 10 Place the bag into the refrigerator overnight. 11 In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. 12 Once evenly combined, add the potatoes and season with salt and pepper. 13 Let the salad chill in the refrigerator for at least an hour before serving.

Source: food.com

1/2 onion , thinly sliced 2 medium cucumbers , thinly sliced 1 cup water 1 cup cider vinegar 1 1/2 cups sugar 1 pinch kosher salt 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric 1/2 teaspoon celery seed 1/2 teaspoon pickling spices 1 combine onion cucumber slices in a clean ait tight jar or container. 2 combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices. 3 slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar 4 allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate.

Source: food.com

2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley salt and pepper, for seasoning canola oil , for brushing 1 On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. 2 Lay out your fillets of salmon, tails away from you. 3 Overlap the fillets of flounder about 1-inch over the tails of the salmon. 4 Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. 5 Sprinkle the herbs over the fish and season with salt and pepper. 6 Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. 7 Be sure not to roll the plastic into the fish roll. 8 Use a sheet pan to push the roll tightly as you pull the plastic toward you. 9 The roll should be tight and you should be able to remove the sheet of plastic. 10 Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. 11 Refrigerate for 1 hour. 12 For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. 13 Place the mixture on a piece of parchment and fold the parchment over itself. 14 Pull to form a roll and twist the ends. 15 Place in the freezer for 10 minutes to set up. 16 Preheat your broiler. 17 Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. 18 Place onto a broiler pan remove paper once on pan and brush each round with canola oil. 19 Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. 20 Serve with 1 slice of compound butter on each fish roll.

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 -3 garlic cloves 1 (15 1/2 ounce) can garbanzo beans , drained, with liquid reserved 2 -3 tablespoons smooth peanut butter handful fresh parsley 1 lemon , zested and juiced 1 pinch black pepper 1 pinch kosher salt 1/3 cup of extra virgin olive oil 1 Place the garlic in a food processor and finely chop. 2 Add beans and 1/2 of the reserved liquid. Process finely or to desired consistency. 3 Add parsley, lemon juice and zest, black pepper, and salt. 4 Process until it forms a paste. 5 Drizzle with olive oil and process until consistency of a mayonnaise.

Source: food.com

4 ounces soymilk 4 ounces acai juice, grape juice or 4 ounces pomegranate juice 1 frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches 1 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours. 2 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed. 3 3. Once medium speed is reached, blend for one minute. 4 4. Serve. 5 Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

Source: food.com

2 medium-large eggplants 4 tablespoons olive oil 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 4 small tomatoes , seeded & chopped 1/2 cup heavy cream 4 tablespoons fresh basil chiffonade 1/4 cup freshly grated parmesan cheese fresh ground black pepper salt (for salting the eggplant) 1 Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick. 2 Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack. 3 Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips. 4 Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic. 5 Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce. 6 Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!

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

1/4 cup olive oil 8 ounces cremini mushrooms , halved and sliced (baby portobella or mushrooms of choice) 2 medium carrots , finely diced 2 celery ribs , finely diced 1 large onion , finely diced 1 tablespoon kosher salt one can whole canned tomatoes (35 ounce) 2 teaspoons fresh sage leaves , chopped 1 teaspoon fresh rosemary leaf , chopped 4 garlic cloves , minced 2 1/2 quarts filtered water 3 tablespoons low sodium soy sauce one piece parmesan rind (2x2 inch) 7 ounces butternut squash, cubed 5 ounces curly kale , chopped 2 (15 ounce) cans great northern beans , undrained 2 tablespoons red wine vinegar shaved parmesan cheese , for serving 1 Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside. 2 Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes. 3 Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes. 4 Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

Source: food.com

1 cup butter , softened 2 cups brown rice flour 1/4 cup cornstarch 2 tablespoons tapioca flour 1 teaspoon xanthan gum 3/4 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla 12 ounces semi-sweet chocolate chips 1 Melt the butter in a medium saucepan over low heat. 2 In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda. 3 In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed. 4 Add egg & egg yolk, milk & vanilla & mix until incorporated. 5 Slowly add flour and mix until combined. 6 Add chocolate chips and stir until combined. 7 Chill in the refrigerator until firm, about 1 hour. 8 Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown. 9 Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.

Source: food.com

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