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Hapxxr Trxze

A1 Sauce Almond Jo - 0 views

Fastfood Recipes A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet

Vegetable Chopper - 0 views

    Chopping and cutting vegetables/fruits using wooden board. Tutorial and fun
policomm ray

Saffron Pineapples Recipe - 0 views

  • The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.
  • 1 cup sugar 1 vanilla bean 2 cups white wine 2 cups water 1/2 teaspoon saffron 1 pineapple, cored and cut into 1-inch ring
  • 1. Put the sugar in a saucepan large enough to hold the sliced pineapple and 4 cups of liquid. Cut the vanilla bean in half, scrape out the seeds and add to the sugar, along with the vanilla bean. Add white wine, water and saffron and bring to a boil. Let cook at medium-high heat for 10 minutes. 2. Meanwhile, prep the pineapple. Slice the top and bottom of the pineapple off, making a stable base. Cut down from the top of the pineapple, removing all the eyes and leaving clean rings. Cut out the core of the pineapple with a 1-inch cookie cutter or melon baller. 3. Add the pineapple rings to the saucepan and cook for 5 minutes. Remove the liquid and pineapple to a plastic container and let steep overnight (or up to 4 days) before serving.
policomm ray

Lamb and Orange Khoresh Stew - 0 views

  • Lamb and Orange Khoresh - 4 organic oranges, about 700 grams (1 1/2 pounds) total - 30g (2 tablespoons) butter - 2 tablespoons sugar - 1 tablespoon olive oil - 1.8 kilos (4 pounds) lamb, half from the shoulder and half from the neck (bone-in), cut into 4-cm (1 1/2-inch) cubes - 400 grams (14 ounces) yellow onions, peeled and thinly sliced - 1/2 teaspoon ground cinnamon - 4 pods green cardamom, smashed with the blade of a knife - a pinch saffron threads (optional) - 1 lime - 600 grams (1 1/3 pounds) carrots, peeled and thinly sliced - 2 tablespoons orange flower water - 40 grams (1/3 cup) unsalted pistachios, roughly chopped - a handful of fresh mint leaves - salt, pepper Serves 6.
  • Prepare the candied orange peel. Wash 3 of the oranges well and use a vegetable peeler to peel off the very surface of their peel: the goal is to get the orange part and as little of the white as possible. Cut the peel in matchstick-size strips (I use kitchen shears). Bring water to a boil in a small saucepan, add the orange peel and boil for 3 minutes. Drain and return to the pan. Add the butter, sugar, and a good pinch of salt. Melt over medium heat and cook for a few minutes, stirring frequently, until the pan smells like salted butter caramel and the strips are lightly browned. Don't overcook or they will be bitter. Lift the peels from the pan with tongs or a slotted spoon, letting the melted butter drip down, and transfer to a plate lined with a paper towel to cool. Reserve the butter that remains at the bottom of the pan. (This can be made a day ahead.)
  • Cook the stew. Heat the oil and reserved butter in a large, heavy-bottomed pot (I use my cast-iron cocotte) over medium heat. Add the meat without crowding (you may have to work in two batches) and cook for a few minutes on each side until browned. Set aside on a plate. Pour in a little water to deglaze the bottom of the pot, add the onions, sprinkle with a little salt, and cook for a few minutes, until soft. Add the cinnamon, cardamom, and saffron, and cook for a minute to toast the spices. In the meantime, squeeze the juice from the lime and 2 of the oranges (one of them now naked). Return the meat to the pot and sprinkle with salt and pepper. Pour in the citrus juices, and add a little water so the liquids almost cover the meat but not quite. Turn the heat down to low, cover, and simmer for 1 1/2 hours, stirring every once in a while. Add the carrots 30 minutes before the end of the cooking. Segment the 2 remaining oranges and add the segments to the pot 10 minutes before the end of the cooking. Taste and adjust the seasoning. Stir in the orange flower water at the last minute, and serve with basmati rice (I opted for brown basmati rice) and a sprinkle of candied orange peel, pistachios, and mint cut into strips -- I just passed these toppings around in small bowls for each guest to help himself.
  • ...1 more annotation...
  • e peel, pistachios, and mint cut into strips -- I just passed these toppings around in small bowls for each guest to help himself. Adapted from Petits Larcins culinaires.
jacob logan

Oil prices rise as markets tighten due to OPEC supply cuts - 0 views

    Oil prices have increased amid supply cuts led by the Organization of the Petroleum Exporting Countries (OPEC), which tightened markets.

Blog | Chikmeat - Indian vs American chicken fry traditional recipes - 0 views

    Fried chicken is a staple American food and is quickly gaining popularity around the world. These crispy yet succulent pieces of chicken are made in various countries with their own little twist added to them. The Indian version of chicken fry, for example, has India's signature spices added to the marinade and is spicier than its American counterpart. The style of cooking the chicken and the ingredients used also vary greatly between the two places. This gives the dishes, though same in name, distinctly different tastes. Check out the simple recipes for both the Indian and the American chicken fry below. Try the recipes from both the regions to try something new and find out which one is more to your taste. Indian Recipe The ingredients of the Indian version of fried chicken include: 1 kg chicken cut into pieces Oil for deep frying For the marinade: ½ a cup of mustard oil 2 tablespoons of gram flour 2 tablespoons of vinegar ½ a teaspoon each of ginger paste and garlic paste 2 teaspoons of chilli powder 1 teaspoon each of roasted and powdered cumin seeds and fenugreek seeds 5 powdered and roasted cloves and peppercorns 2 powdered and roasted black cardamoms Once you have all the ingredients we begin cooking the fried chicken: First, mix all the ingredients meant for the marinade in a big mixing bowl. Prick the pieces of the chicken in a few places and add them to the marinade. Turn the whole mixture with your hand to ensure that the marinade is coating all the pieces evenly. Leave the pieces to marinate for 3-4 hours. Once the chicken has marinated, heat the oil for frying in a pan and add the pieces of chicken to it. Deep fry them over a medium flame till they are a rich golden brown and the chicken feels tender. This should take 15-20 minutes. Turn off the heat and garnish with coriander. Your dish is ready to be served. American Recipe The traditional Southern fried chicken recipe has the following ingredients: 1 whole chicken that has

Best Kitchen Cutting Boards 2020 - 0 views

For home cooks, a cutting board is likely one of the most frequently used kitchen tools. We've rounded up the best options for your kitchen.

Kitchen Cutting Boards

started by rechalmax on 24 Jan 20 no follow-up yet
Fernando Lachica

Sandwich Recipes Worldwide: Easy Smoked Turkey Sandwich - 0 views

    Something you can make easily when you want it. Just grilled the bread and smoked turkey and topped it with bruschetta - prepared in advance and set aside inside the fridge. Explore this recipe with other cold cut meats, cheeses and toppings. Grilled together with the bread of your choice.

Cheap healthy meals:Fajita-Style Quesadillas - 0 views

    Fajita-Style Quesadillas Fajita-Style Quesadillas   Prep time: 20 mins Cook time: 8 mins Total time: 28 mins Serves: 8 Ingredients 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and ...
    Fajita-Style Quesadillas Fajita-Style Quesadillas   Prep time: 20 mins Cook time: 8 mins Total time: 28 mins Serves: 8 Ingredients 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and ...
policomm ray

Lavender-crusted Duck Magret - 0 views

  • Magret en Croûte de Lavande 2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper Serves 4. Slash a few diagonal cuts in the skin of the meat. Combine the rest of the ingredients in a small mortar or spice grinder, and pestle or process until finely ground. Sprinkle this rub on the flesh side of the meat, wrap each piece tightly in plastic, and chill for an hour. Remove the meat from the fridge 15 minutes before serving. Preheat the oven to 200° C (400° F), and place the fillets or magrets (without the plastic wrap!) skin side down in a baking dish. Slip into the oven to bake for 15 minutes, flip the meat, and return into the oven for 5 minutes. If desired, you can switch the oven to grill mode at this point to get the skin crispy and golden. Transfer the meat on a cutting-board, and reserve the cooking juices. Cover the meat with foil, and let rest for 5 minutes. Cut each fillet in 1-cm (1/2-inch) slices, drizzle with the juices, and serve with mashed purple potatoes.
    soiunds interesting. never eaten lavendar flavours - use sparingly
gina syarif

Freezing Cookie Dough | Love My Philly - 0 views

    Cookie dough is a key item to have during any season. Why? It's fairly simple- just roll them out, cut or shape, and bake in the oven!
policomm ray

Chargrilled sweet and sour prawns - 0 views

  • 6 large prawns, butterflied, shells on, but heads removedpinch sea salt drizzle vegetable oillarge handful fresh coriander1 lime, juice onlyFor the sweet and sour sauce4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely choppedMethod1. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.2. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.3. Slice the ginger into thick slices and add to the sauce in the pan.4. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.5. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.6. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.7. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.8. Add the coriander and a squeeze of fresh lime juice to the pan.9. Stir together until the prawns are coated in the sauce. Serve straightaway.
Mango Dash india

Health And Fitness Benefits of Mango Fruit Juice - 0 views


Find the Best Hydroponic Vegetables Online | In Hydrogreens - 1 views

    We changed everything about growing food without changing the food itself. The quality of our produce is outstanding. We produce Hydroponic fruits, vegetables, and herbs that are sustainable and healthy, and we do it with levels of precision that are impossible with traditional farming. Delicious, nutrient-dense, and vibrant are the characteristics of the fresh produce we grow. On the same day we harvest, we deliver to nearby areas, ensuring maximum freshness and taste. Most importantly, it is grown in an environment that respects the environment to an unprecedented degree.

Buy Hydroponics Vegetables Online in Delhi NCR | Inhydrogreens - 0 views

    At Hydroponic Vegetables Online, we provide high-quality hydroponic vegetables that are fresh and ready to be enjoyed. Our online store offers a wide range of hydroponic vegetable varieties from the most popular greens to rare and exotic heirloom varieties. All of our vegetables are freshly harvested and delivered directly to your doorstep.
Bharatbookbureau MarketReport

One Cutting Chai Please: Tea Market in India - 0 views

    Most Indians wake up to the smell of tea leaves brewing. Mornings for people don't start without a cup of freshly brewed tea. When the Britishers introduced Tea in India it was solely for business purposes, but gradually people developed a taste for it and now we are one of the highest consumers as well as producers of tea in the world. Tea is synonymous with Indian culture.
Linda Hudson

How to Make Blue Cheese and Spinach Mini Meatloaves - 0 views

    These tasty mini-meatloaves are made in a muffin tin, so there is no messy cutting involved. Try serving these delightful little entries with sweet potatoes or squash.

Spinach-Basil Green Minestrone Soup Recipe - 0 views

    Basil Healthy Recipes: Spinach-Basil Green Minestrone Soup Ingredients: 2 tablespoons extra virgin olive oil 4 ounces thick cut nitrate/nitrate-free...

Marinated Mozzarella Recipe - 0 views

    Marinated Mozzarella Recipe Recipes really don't get any easier than this. There is no cooking involved. Simply cut up all ingredients and place in a jar. That is it. There are tons of different things you can do with this mozzarella. Lets start with the obvious. Eat it straight from the jar.
Riya Patle

Spring Summer Season Baby Dresses - 0 views

    The series of 2016 spring summer time has launched via outfitters Junior. Junior spring outfitters collections of 2014 are included appealing and modish spring attire for babies. The all spring attire are designed with the sole appears and cutting edge styles. In 2016 series junior outfits are consist of clothes for tiny girls and boys.
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