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From the kitchen of One Perfect Bite... I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here , because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe. Braided Easter Egg Bread ...from the kitchen of One Perfect Bite courtesy of Allrecipes.com Ingredients: 2-1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 2-1/4 teaspoons (1 package) active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 4 to 5 uncooked eggs, dyed and thoroughly dried 2 tablespoons butter, melted Directions: 1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well. 2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes. 4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes. 6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring. One Year Ago Today: TapenadeTwo Ways - Black and Green Olive Spreads Two Years Ago Today: Avgolemono - Greek Lemon Chicken Soup

Source: oneperfectbite.blogspot.com

4 lbs whole chickens , cut into 8 pieces 1/2 cup olive oil 2 tablespoons olive oil 10 sprigs fresh thyme 40 garlic cloves , peeled 1/2 teaspoon salt 1 teaspoon black pepper 1 Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. 2 Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. 3 Remove chicken from the oven, let rest for 5 to 10 minutes.

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 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick , broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 allspice berries 12 whole juniper berries 2 bay leaves , crumbled 1/2 teaspoon ground ginger 2 lbs ice 1 (4 -5 lb) beef brisket , trimmed 1 small onion , quartered 1 large carrot , coarsely chopped 1 stalk celery , coarsely chopped 1 Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. 2 Cook over high heat until the salt and sugar have dissolved. 3 Remove from the heat and add the ice. 4 Stir until the ice has melted. 5 If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night). 6 Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. 7 Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. 8 Check daily to make sure the beef is completely submerged and stir the brine. 9 After 10 days, remove from the brine and rinse well under cool water. 10 Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. 11 Set over high heat and bring to a boil. 12 Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. 13 Remove from the pot and thinly slice across the grain. 14 My Crock pot method:. 15 After 10 days, remove from the brine and rinse well under cool water. 16 Place the brisket into bottom of crock pot. 17 Add 5 potatoes cut in half and 1 pound baby carrots. 18 Turn on high and cook for 2 hours. 19 Add whole head of cabbage that you have quartered. 20 Make sure you keep cabbage from touching the crock pot so it will not burn. 21 Cook another 2 hours on high. 22 Slice and serve with the vegetables.

Source: food.com

1 lb Tomato 9 cups low sodium chicken broth 3 cups short-grain rice 20 saffron strands 2 sprigs rosemary , leaves stripped from sprigs 3 teaspoons kosher salt , divided 1 teaspoon smoked paprika 2 tablespoons olive oil 3 lbs chicken quarters 1/2 lb fresh green beans , trimmed and halved 1 cup red bell pepper , chopped 1/2 cup green bell pepper , chopped 2 garlic cloves , minced 1 Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. 2 When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. 3 Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. 4 Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. 5 Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. 6 Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. 7 Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute. 8 Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. 9 After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking. 10 Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

Source: food.com

4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 lbs raw shrimp , whole, head-on medium-sized (31-50 count) 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green pepper 2 tablespoons minced garlic 1/2 cup peeled seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme , chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 lb andouille sausage , cut into 1/4-inch pieces and browned 1 tablespoon file powder 1 Preheat the oven to 350 degrees F. 2 Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. 3 While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids. 4 Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Source: food.com

1 tablespoon smoked paprika (optional, our suggestion) 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon black pepper 2 turkey legs, raw (approximately 2 1/4 pounds) 1/4 cup vegetable oil 1 small onion , finely chopped 3 garlic cloves , minced 1 serrano chili , seeded and finely minced 3 ounces tomato paste (optional, our suggestion) 1 MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. 2 Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. 3 Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. 4 FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. 5 FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. 6 ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. 7 STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. 8 Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

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

2 lbs carrots (approx 12 - 15 medium) 1/2 cup mayonnaise 1 pinch salt 1/3 cup sugar 1/2 cup canned pineapple, drained 2 teaspoons curry powder 1 teaspoon garlic , minced 1 pinch celery seed (optional) 1 pinch caraway seed (optional) 1 Wash the carrots & peel if necessary. 2 Using a vegetable peeler, cut the carrots into wide noodle like strips. 3 In a large mixing bowl (try to find one with a lid) combine all ingredients, except carrots & mix well. 4 Add carrots, toss & then put the lid on the bowl or container & shake vigorously until well mixed. 5 Serve immediately or refrigerate & serve later.

Source: food.com

2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil olive oil , for the pizza crust flour , for dusting the pizza peel 1 Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. 2 Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. 3 Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. 4 Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. 5 Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. 6 Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. 7 Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. 8 Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. 9 Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.). 10 Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. 11 Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

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

1 lb brown lentils 1 small onion , halved 1 large garlic clove , halved 1 bay leaf 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup red wine vinegar 1/4 cup extra virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 cup finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leave 6 slices thick-sliced bacon , cooked and chopped 1 Pick over lentils, rinse and drain. 2 Place the lentils along with the onion, garlic, bay leaf and salt into a large 6-quart saucepan and cover with water by 2-3 inches. 3 Place over high heat and bring just to a rolling boil. 4 Reduce the heat to low. 5 cover and simmer until the lentils are tender, approximately 25 to 30 minutes. 6 Drain any remaining liquid and discard the onion, garlic and bay leaf. 7 Stir in black pepper and taste for salt. 8 Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. 9 Add the warm lentils and bacon and stir to combine. 10 Serve warm or at room temperature.

Source: food.com

My family loves buttermilk pancakes, but only if they're super fluffy. So, to please them, I've long been on a search for a recipe that will yield just such a pancake. Well, the search is over and I have one thing to declare - Alton Brown is the MAN!!! His recipe differs from all others because it requires you to separate the egg and then make two liquid mixtures. The egg white is mixed with the buttermilk and the yolk is combined with the melted butter. Then, these two mixtures are combined before adding it to the dry ingredients. I have no idea scientifically how this works. All I know is that when you flip that pancake over in the pan, it magically puffs up giving you the ultimate light, fluffy pancakes. My family flipped over these pancakes and I'm sure you will too. Buttermilk Pancakes ( Alton Brown ) 2 c. flour 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 Tbsp. sugar 1 egg 1 c. buttermilk (or 1 Tbsp. vinegar added to enough milk to make 1 cup) 2 Tbsp. melted butter Heat a frying pan on medium heat. Combine the flour, baking soda, baking powder, salt, and sugar and set aside. Whisk together the egg white and the buttermilk in a small bowl. In another bowl, whisk the egg yolk with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Add the liquid ingredients to the dry ingredients. Using a whisk, mix the batter just enough to bring it together, about 10 seconds (resist the urge to work out all the lumps). Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle/pan is ready if the water dances across the surface. Lightly butter the griddle or frying pan. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle/pan (about 1/4 cup). When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. It will take about 1 minute on each side. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 8 pancakes This recipe is linked to: Made it on Monday Recipes I Can't Wait to Try Whisking Wednesdays Full Plate Thursday Friday Potluck Fat Camp Friday Sweet Tooth Friday What's Cookin' in the Kitchen

Source: sweet-as-sugar-cookies.blogspot.com

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