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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

14 1/4 ounces cake flour (3 cups) 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup coconut milk (fresh) 1/2 cup coconut cream (fresh) 8 ounces unsalted butter , room temp 16 ounces sugar (2 1/4 cups) 1 teaspoon coconut extract 4 large egg whites 1/3 cup coconut water 1 Preheat oven to 350. 2 Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil. 3 Whisk together flour, baking powder and salt. 4 Combine coconut milk and cream in a separate bowl. 5 Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture. 6 Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix! 7 In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl. 8 Divide batter evenly between two bowls and bang on the counter to remove air bubbles. 9 Place on center rack and bake about 40 minutes or until light golden brown. 10 Cool in pans for ten minutes and then cool completely on a wire rack. 11 Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice. 12 Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer. 13 Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl. 14 Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes. 15 Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute. 16 Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.

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

1 lb cooked and chilled medium shrimp , minced 10 ounces chunky salsa 2 cups cooked rice ( Alton Brown's Baked Brown Rice would be great!) 1 large cucumber , seeded and diced 1 medium size green pepper , diced 3/4 cup thinly sliced green onion 2 tablespoons lime juice 3 garlic cloves , minced 8 cooked and chilled large shrimp red leaf lettuce 8 tablespoons chili sauce 1 Mix all ingredients, EXCEPT large shrimp, chili sauce and lettuce. 2 Chill 2 hours. 3 Line plates with lettuce leaves and divide shrimp and rice mixture among 4 plates. 4 Garnish with 2 of the large shrimp each and drizzle with chili sauce.

Source: food.com

2 lemons , peeled and sliced 2 cups sugar 1 quart water 1 teaspoon cinnamon , short 1 teaspoon clove , short 1 teaspoon nutmeg , short 1 Cook over medium heat until syrupy (about 30 minutes). Add one gallon of burgundy wine and hold at serving temperature. Float orange slices on top if desired. Serve in mugs. 2 TIP: I watched Alton Brown make mulled wine recently on The Food Network. He used a buffet sized coffee maker. Just put all of the mulling ingredients in the ground coffee container. Pour the water and wine into the reservoir and let it "perk" -- the pour spout makes it easy to serve. My daughter says they generally have these large cofffe makers at the thrift shops.

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

8 tablespoons unsalted butter , room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon chives 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 4 boneless skinless chicken breast halves 2 large whole eggs , beaten with 1 teaspoon water 2 cups panko , plus 1/4 cup panko 3 cups vegetable oil 1 Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. 2 Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. 3 Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. 4 Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. 5 Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. 6 Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Source: food.com

2 tablespoons olive oil 1 cup onion (chopped finely) 1/2 cup carrot (chopped finely) 1/2 cup celery (chopped finely) 2 teaspoons kosher salt 1 lb lentils (culled & rinsed) 1 cup Tomato (peeled & cubed) 1 quart chicken broth 1 quart vegetable broth 1/2 teaspoon coriander (ground) 1/2 teaspoon cumin (ground) 1/2 teaspoon grains of paradise (ground) 1 with salt, sweat the onion, carrot, and celery in hot olive oil. 2 add the broth, tomatoes, lentils and seasonings. 3 bring to a boil. 4 reduce heat and cover, cooking about 35-45 minutes. 5 blend if desired (I do not blend).

Source: food.com

1/2 lb elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt fresh black pepper , to taste 1/2 teaspoon dry mustard 10 ounces sharp cheddar cheese , shredded 1 In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. 2 Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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 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

1 cup strong coffee, cooled (not instant) 6 ounces molasses , by weight (about 1/2 cup) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 garlic cloves , minced kosher salt and freshly ground pepper 1/2 teaspoon ground ginger 6 -8 sprigs fresh thyme 4 pork chops, bone-in (6 to-8-ounce, 1 inch thick) 1 Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. 2 Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. 3 Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

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

1/2 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

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