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Tweet #pin-wrapper > a {background-image:none !important;} 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

1 cup unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 large egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semi-sweet chocolate chips 1 Heat oven to 375°F. 2 Melt the butter in a heavy-bottom medium saucepan over low heat. 3 Sift together the flour, salt, and baking soda and set aside. 4 Pour the melted butter in the mixer's work bowl. 5 Add the sugar and brown sugar. 6 Cream the butter and sugars on medium speed. 7 Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. 8 Slowly incorporate the flour mixture until thoroughly combined. 9 Stir in the chocolate chips. 10 Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. 11 Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. 12 Rotate the baking sheet for even browning. 13 Cool completely and store in an airtight container.

Source: food.com

1 tablespoon butter 1 tablespoon olive oil 2 red onions , thinly sliced 1 sweet onion , thinly sliced 1/2 tablespoon sugar kosher salt fresh ground black pepper 1/4 cup cognac 1/2 cup dry white wine 1 cup beef stock 1 bay leaf 4 sprigs thyme , leaves only 15 -20 wonton wrappers 1 cup gruyere , grated 1/3 cup parmesan cheese , grated 2 tablespoons butter chives or fresh thyme sprig , for garnish 1 Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes. 2 After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes. 3 Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them. 4 Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up). 5 Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full. 6 Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.

Source: food.com

1 whole chickens , cut into 8 pieces (broiiler or fryer) or 10 chicken thighs salt & freshly ground black pepper 1/2 cup plus 2 tablespoons olive oil 3 sprigs parsley , sage and thyme (fresh) 10 garlic cloves , peeled 10 shallots , peeled and split in half from stem to root 1 Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.). 2 remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs; just distribute them around and in between the chicken pieces.) Cover and bake for 1-1/2 hours.

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 dried chipotle chiles , stems and seeds removed, diced 3 large garlic cloves , minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons cumin seeds , toasted and freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1 Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft Set aside until ready to use. 2 Preheat oven to 350 degrees F. 3 Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approx 7-9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4-6 minutes. Add the garlic and oregano and cook until the onions are tender, 2-3 minutes more. Add the chicken back to the pan and remove from heat. 4 Spray a 13x9 glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them in the bottom of the dish. Cut one of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with the remaining 1 cup of cheese. 5 Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Source: food.com

1/2 lb ground sirloin 1/2 lb ground chuck 1/2 lb ground lamb 4 teaspoons salt 1/2 tablespoon peppercorn blend, ground 1 Hass avocado 1 tablespoon white onion, minced 1 tablespoon garlic , minced 1 tablespoon jalapeno, chopped 1 tablespoon light olive oil 6 slices hickory smoked bacon, thick cut 4 tablespoons peanut butter 4 kaiser rolls 1 Place meats in a medium stainless or glass bowl, breaking it up as you drop it in so that it makes a big, loose mound. Add 3/4 of the salt and the ground pepper and mix lightly by hand until blended. Try to avoid mashing the meat too densely - the benefits of a loose patty will become clear later. Divide into 4 parts. If you have 6" round molds, press the meat into the molds. If not, form the meat into patties, pressing together just enough to hold it together. The patties should work out to be about 1/2" thick. Set aside to rest. 2 Peel and pit the avocado - if you cannot find a Haas avocado, a Florida will work but will not have the same taste due to the lower fat content. Chop into chunks and place in a small food processor. Add the garlic, onion, jalapeno, olive oil and the remaining salt. Blend to a not-quite-smooth puree. Scoop into an appropriately-sized blowl, cover tightly and refrigerate. 3 Fry bacon and drain well. If you have a broiler pan, oven frying is less fatty and more consistent, if you place cold raw bacon on a cold broiler pan, placing in a cold oven on the middle rack and then turning the broiler. This works by slowly increasing the temperature, rendering out most of the fat before the bacon reaches crisping temps (we can thank Alton Brown for that little secret). Watch the bacon carefully! It can go from rubbery to black in as little as 15 seconds! 4 Cook the burger patties on a flattop, electric skillet or cast iron skillet at 375F or medium high. I don't recommend grilling these, as the loose patties can - and probably will - break up on a grate and end up as charcoal - really tasty charcoal, but not so good for this recipe. Cook 4-5 minutes on each side until browned and carmelized, turning only once. 5 While the burgers cook, slice and toast rolls in a toaster oven - or in the remaning heat of the broiler after you've cooked the bacon. Spread the bottom of each with a tablespoon of the peanut butter while the rolls are still warm. There's no reason for this, the warm rolls just make the pb all melty and that's pretty cool - something the kids can do to distract them from what you're about to do to the top of the roll. 6 Take the crowns, spread them with a liberal dose of the guac which you've just surreptitiously removed from the fridge, and stick 2 or 3 half-slices of bacon in the guac. Lay a patty on the pb bun and top with the bacon and guac crown. 7 Serve with mac and cheese, kettle crisps or seasoned fries and cole slaw. 8 Tips: - For yet another dimesion of flavor, lay a couple dill pickle slices on the bottom buns, on top of the pb. I like Claussen's sandwich stackers or hamburger slices as they're clean tasting and stay crisp under a hot patty. - Try a sourdough or pumpernickel roll. OK, maybe pumpernickel is going too far. Nah. - Try crunchy peanut butter instead of creamy. This tip is pretty much self-explanatory.

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

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 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

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

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