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4 lbs chicken carcasses, including necks and backs 1 large onion , quartered 4 carrots , peeled and cut in half 4 celery ribs , cut in half 1 leek , white part only, cut in half lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley , with stems 2 bay leaves 8 peppercorns 2 garlic cloves , peeled 2 gallons cold water 1 Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. 2 Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. 3 Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. 4 Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Source: food.com

1 1/2 lbs russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1 egg yolk 1 Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. 2 Preheat the oven to 400 degrees F. 3 While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. 4 Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. 5 Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html?oc=linkback.

Source: food.com

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

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

2 tablespoons yellow mustard seeds 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon black peppercorns 2 tablespoons hot sauce 1 cup cider vinegar 2 tablespoons sugar 1/4 cup kosher salt 6 garlic cloves , peeled and crushed 2 cups water 1/2 lb ice 1 1/2 lbs boneless pork butt 1 Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice. 2 Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day. 3 Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

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

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 1/2-2 lbs boneless turkey breast kosher salt , to taste freshly ground black pepper , to taste 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter , divided 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon capers , drained and rinsed (optional) 1 Preheat oven to 200°F. 2 Slice turkey across the grain into 1/2" slices. Place slices, one at a time, between sheets of plastic wrap or waxed paper. Pound out until 1/8-1/4" thick. Repeat until all pieces are pounded. Sprinkle both sides of each piece with salt and pepper, then dredge both sides in flour; tap off excess flour. 3 Place olive oil and 4 tbsp butter in a 12" skillet over medium heat. (Non-stick will not yield a good sauce; stick to regular.) When foaming subsides, add turkey, being careful not to crowd the pan. Brown turkey on both sides, about 1 minute on each side; repeat with any remaining turkey. Transfer to an ovensafe plate and place in oven to stay warm. 4 Add shallots to pan and reduce heat to low; saute until shallots are translucent, about 3 minutes. Add wine and lemon juice and simmer 2-3 minutes, until slightly reduced. Add remaining butter (which should be cold) and whisk until sauce is glossy and slightly thickened. Adjust salt and pepper and stir in parsley (and capers if using). Pour over cutlets and serve.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

1 1/2 cups long grain brown rice 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon salt 1 Preheat oven to 375ºF. 2 Boil the water and add the butter and salt. Stir to dissolve salt and melt butter. 3 Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir. 4 Cover with foil and bake on the middle rack for 1 hour. 5 Fluff with fork and serve. 6 This rice also refrigerates and reheats fairly well, but it's best freshly made.

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

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

My Ode to Cookies. Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid . Why all the cookie love? Life is short, number one. And just because I have celiac disease doesn't mean I surrender to a life without chocolate chip cookies and coffee laced cookies and mint chocolate chip cookies . I'm not giving up on warm-from-the-oven melty chocolate goodness. I'm most definitely not settling for any month old pre-packaged gluten-free poor excuse for a cookie. No way. Not gonna happen. Because a good cookie is no small thing. A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at. A good cookie can make you feel like you belong. Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks After using Spectrum Organic Shortening - successfully- in my cookie recipes, I decided I wanted to experiment with light olive oil. Light olive oil is a tad easier for me to digest. But I knew from experience, that baking with oil and no eggs can lead to a greasy conclusion. There are multiple cookie failures in my pained and recent memory. So I turned to Alton Brown for a template. His gluten-free chocolate chip cookie recipe contains butter, eggs, and milk; so I've done a vegan goddess makeover on the moo cow and egg ingredients. I also subbed his brown rice flour with my own preferred flours. So these babies are gluten, dairy, egg, soy and nut free. And the best news is, these fabulous chewy beauties are good enough to tempt even gluten-eaters. And now you know why I continue to tweak. Ingredients: 2 3-oz vegan dark chocolate bars , cut up into chunks; set aside In a bowl, whisk to combine and set aside: 1 cup sorghum flour 1/2 cup GF millet flour 1/2 cup GF buckwheat flour 1/4 cup tapioca starch or potato starch (not potato flour!) 1 tablespoon arrowroot starch 1 teaspoon xanthan gum 1 teaspoon sea salt 1 teaspoon baking soda In a separate large mixing bowl, beat till smooth: 1 1/4 cup organic light brown sugar 1/4 cup organic white cane sugar 3/4 cup light olive oil Add: 1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy 2 tablespoons warm water 1 tablespoon bourbon vanilla extract Instructions: Beat until creamy. Add the dry ingredients a little at a time and beat the batter for two minutes. Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour. Preheat the oven to 350ºF. Line a baking sheet with parchment paper . Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin. Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool. Cool cookies on a wire rack. Wrap in foil and freeze in freezer bags for future g-free treats. Makes 18 to 20 cookies. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Source: glutenfreegoddess.blogspot.com

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