kek brownies mudah | resepi ceviche | resepi sos salsa | resepi brownies coklat | resepi tiramisu hanieliza | resepi baked egg | resepi how to cook salmon | resepi kek carrot vegetarian
Login

Login to cooktime24 in order to save your favorite recipes

If you have not registered yet, register now!

Forgot Password?

4 cups water 3 cups chickpea flour 4 cups zucchini (grated, or 2 large Zucchini) olive oil (for deep frying) 1 lemon (cut into wedges) salt 1 Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. 2 Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. 3 Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Stir in the zucchini. 4 Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. 5 In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. 6 Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches). 7 Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.

Source: food.com

This post is not actually about cupcakes, but it easily could be. It features a chocolate cake and chocolate frosting recipe from Made With Love: The Meals On Wheels Family Cookbook that I made for their virtual dinner party. The cake is extremely moist and light and doesn't even really need frosting, but the frosting is both easy (5 ingredients!) and very rich, sweet and delicious; a little goes a long way. The cake was large, photo below is just one slice. As a novice baker (yes, I've been cupcake blogging for 8 years but I usually leave the baking to other people), I can tell you that this recipe really is simple, whether you're new to baking or not. Next time I will make cupcakes with the recipe and see how I do. Find out more about the cookbook here and follow the cookbook and dinner party @madewithloveMOW on Twitter . See all the dinner party participants here . More about the book: Providing more than one million meals a day for seniors across America, Meals On Wheels Association of America is the oldest and largest national organization of its kind. Over 100 celebrities have come together in Made With Love: The Meals On Wheels Family Cookbook (BenBella Books, October 2012) to help the organization’s fight to end senior hunger in America. Made With Love includes recipes from the tables of well-known actors, chefs, athletes, writers, and other celebrities. Celebrating the importance of families coming together to help others in need, the cookbook also includes personal stories about the contributors’ favorite family meals. Contributors include Paula Deen, Helen Mirren, former First Lady Barbara Bush, Mario Batali, Martha Stewart, Kurt Warner, Dr. Maya Angelou, Joan Rivers, Patti LaBelle, Cokie Roberts, Al Roker, Judi Dench, and many more. With Made with Love, step inside the kitchens of your favorite celebrities, meet their families, and help to feed seniors in need. Recipe: The Best & Easiest Chocolate Cake by Jim Waters Jim Waters is the Director of Development for Meals On Wheels of Northampton County in Pennsylvania. Serves 12 to 16 This cake is so moist and, even better, is the easiest chocolate cake to make. I have made it for company and brought it to parties—it’s always a real hit. The icing recipe is adapted from Hershey’s Perfectly Chocolate Cake recipe. For the cake: 2 c all-purpose flour 2 c sugar 1 c vegetable or canola oil 2 tsp baking soda 1 c hot coffee 1 c 2% milk ¾ c cocoa powder 2 eggs 1 tsp baking powder 1 tsp cream of tartar 1 tsp vanilla extract For the icing: 1 stick (½ c) butter or margarine, melted 2⁄3 c cocoa powder 3 c confectioners’ sugar 1⁄3 c milk 1 tsp vanilla extract Make the cake: Preheat oven to 350°F. Lightly grease a 13- by 9-inch pan with nonstick cooking spray and then flour the pan. In a large mixing bowl, add all ingredients. Beat with an electric mixer until well mixed, about 5 minutes. Pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool. Make the icing: Place melted butter in a medium bowl. Stir in the cocoa powder. Then, alternately add confectioners’ sugar, and milk, beating with an electric mixer to make light and fluffy Add additional milk, 1 tablespoon at a time, if too stiff. Stir in vanilla. Use to frost the cooled chocolate cake.

Source: cupcakestakethecake.blogspot.com

2 lbs sweet Italian sausage, pricked all over with a fork 3 tablespoons extra virgin olive oil , plus more for brushing 2 red bell peppers , cut into 1-inch dice 2 green bell peppers , cut into 1-inch dice 2 yellow bell peppers , cut into 1-inch dice 1 medium red onion , thinly sliced 1 small fennel bulb , trimmed cored and thinly sliced 4 serrano chilies , seeded and thinly sliced crosswise (we used only 2) 1 habanero pepper , seeded and thinly sliced (we cooked it whole, just piercing it slightly) salt 1 cup dry red wine 1 cup freshly grated pecorino cheese (3 ounces) crusty bread, for serving 1 Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total. 2 Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil. 3 Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. 4 Season with salt. 5 Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. 6 Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table. 7 * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

Source: food.com

3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.

Source: food.com

2 cups panko bread crumbs 2 lbs ground turkey 4 ounces prosciutto di Parma (cut into 1/8-inch dice) 8 ounces sweet Italian sausage, casing removed 3 large eggs , lightly beaten 1 1/2-2 cups milk (not called for in FoodNetwork.com version) 1/2 cup pecorino romano cheese , freshly grated 1/4 cup parmigiano-reggiano cheese , freshly grated 3/4 cup Italian parsley , finely chopped 3 gratings nutmeg 1/2 cup extra virgin olive oil salt fresh ground pepper 2 cups tomato sauce 1 Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. 2 In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. 3 Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes. 4 Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Source: food.com

2 tablespoons extra virgin olive oil 1 medium red onion , thinly sliced 1 teaspoon red pepper flakes 3 jalapenos, seeded and cut into thin slivers 3 lemons, zest of 3 lemons, juice of 8 tablespoons butter , cut in chunks (1 stick) salt fresh ground black pepper 1 1/4 lbs fettuccine pasta 1/2 cup grated pecorino romano cheese 1 Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. 2 Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. 3 Drop the pasta into the boiling water and cook until al dente. Drain. 4 Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Source: food.com

3 tablespoons extra virgin olive oil 8 ounces pancetta (may substitute guanciale or good bacon) 1 lb spaghetti 1 1/4 cups freshly grated parmigiano-reggiano cheese 4 large eggs , separated fresh ground black pepper 1 Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. 2 Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). 3 Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. 4 Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. 5 Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

Source: food.com

1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Source: food.com

10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Source: food.com

Cooktime24 is a recipe search engine that helps you find recipes with advanced filters like ingredients, categories and keywords.
Cooktime24 does not host recipes, only links to other sites. | FAQ | Privacy
Copyright 2022 ® v3 - Contact