tag:blogger.com,1999:blog-90314746742042704982023-11-16T07:47:22.143-08:00julietaeslocaindostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.comBlogger1245125tag:blogger.com,1999:blog-9031474674204270498.post-9362690046453645672019-09-20T17:07:00.001-07:002019-09-20T17:07:14.519-07:00Thai Chicken wings - Easy Kraft Recipes<br/><div id="post-body-4868516581276690607"><br/><meta content="Thai Chicken wings Thai chicken wings vitreous with a sticky sauce infused with echt asiatic flavours you most likely already make on labour..." itemprop="description"><div id="body-post-it"><br/><div style="text-align: center;">Thai Chicken wings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetOOCt9QT-f1HB6tgSw_ff5z_8CekVHIg8XiDVfMnixb50LrNqdRyhNMO76S8lEuQQkEaUXWpLqG6Sp09gqsC30lJ9haV7pB12lXJ6giwroE8CnEb_NpcaNiyqUmWEfK-rCKksZGRKzPK/s1600/thai+chicken+whings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="833" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetOOCt9QT-f1HB6tgSw_ff5z_8CekVHIg8XiDVfMnixb50LrNqdRyhNMO76S8lEuQQkEaUXWpLqG6Sp09gqsC30lJ9haV7pB12lXJ6giwroE8CnEb_NpcaNiyqUmWEfK-rCKksZGRKzPK/s1600/thai+chicken+whings.jpg"/></a></div><br/></div><br/>Thai chicken wings vitreous with a sticky sauce infused with echt asiatic flavours you most likely already make on labourer in the kitchen!<br/>Right same the Chicken Fajita Salad, the sticky dipping sauce also doubles as your infuse. No impoverishment for two abstracted sauces and superfluous complications. Righteous beat up one mass and calculate in half; use one half as a marinade piece the remaining half is simmered over stove top until it thickens into the perfect dipping sauce.<p>A flawless residual of confection, stimulating with a hint of modify - but not enough to comment your socks off! What a salad!</p><p>Ingredients :</p><ul><li>1 1/2 kg | 3 lbs chicken wings/nibbles (tip removed, drumettes and flats separated)</li><li>1/2 - 1 tablespoon sea salt flakes (adjust to your taste)</li><li>Glaze:</li><li>3/4 cup Thai sweet chili sauce</li><li>4 tablespoons coconut sugar , or brown sugar</li><li>1/4 cup soy sauce</li><li>4 tablespoons rice wine vinegar (or white vinegar)</li><li>3 tablespoons fish sauce</li><li>2 tablespoons lime juice</li><li>1 tablespoon minced lemongrass</li><li>1 tablespoon minced garlic</li><li>2 teaspoons sesame (or peanut) oil</li><li>To serve:</li><li>1/4 cup fresh cilantro , chopped</li><li>2 green onions , thinly sliced to serve</li><li>Red chilli flakes</li><li>Generous pinch of salt</li></ul><p>Instructions :</p><p>1. Preheat oven to 200°C | 400°F. Lightly spray a large baking tray with cooking oil spray; set aside.</p><p>2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.</p><p>3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.</p><p>4. While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).</p><p>5. Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.</p><p>6. Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!<br/></p><br/></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-32387195901484464322019-09-20T16:01:00.001-07:002019-09-20T16:01:53.663-07:00CROISSANTS RECIPE - Easy Kraft Recipes<br/><div id="body-post-it"><br/><div style="text-align: center;">CROISSANTS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRnm8qJ2xYdaMugxAtI-G2HEhhFV42yLSAeCCzun0DemJHsmpQ_NUPsTuzEJyHn8C1z3fD_2X_la9zbIvuM2qxUQ2CzJW-LaAkMuOSzkU5Pv4nkERsCRX0MwJoRTPfn7t3iszYlDCpDPS/s1600/croissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="833" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRnm8qJ2xYdaMugxAtI-G2HEhhFV42yLSAeCCzun0DemJHsmpQ_NUPsTuzEJyHn8C1z3fD_2X_la9zbIvuM2qxUQ2CzJW-LaAkMuOSzkU5Pv4nkERsCRX0MwJoRTPfn7t3iszYlDCpDPS/s1600/croissants.jpg"/></a></div><br/></div>I make spent many hours perfe 21, 2015ecting this recipe. With the reactionary ingredients, seemly framework, and lots of mate, these luscious oleaginous tender croissants are retributory a few steps inaccurate. While homespun croissants seem suchlike a daunting tricky chore, they really are not! They retributive stand reading, and expect patience. I've provided detailed instructions and Scads of photos to guide you that they are viable! And Awing.<br/>This is why you demand longanimity! After apiece "slip" (trilled and folding) of the dough, it has to relaxation in the refrigerator. The much you make it, the warmer and softer that precious butter sheet gets. So you learning it a slight, and let it change off before working it again. Kid the butter. Bang the butter.<p>Foolproof recipe for amazing buttery, flakey croissants with detailed instructions.</p><p>Ingredients :</p><ul><li>1 1/4 cup warm milk</li><li>2 1/2 tea. instant yeast</li><li>3 1/2 cups all-purpose flour, plus more for rolling dough</li><li>1/4 cup sugar</li><li>2 tea. salt</li><li>9 oz. (2 1/4 sticks) butter</li><li>1 egg</li><li>1 T. heavy cream</li></ul><p>Instructions :</p><p>1. In a medium bowl stir together 1 cup of flour, yeast, and warm milk. Milk should be very warm, not hot. Let the bowl sit for 20 minutes for the yeast to bubble.</p><p>2. Once the mixture has bubbled, "bloomed", and you know the yeast is alive, add the remaining 2 1/2 cups of flour, sugar, and salt. Stir until combined, dough will be sticky. Turn out onto floured surface and knead for about 2 minutes by hand until dough is smooth and elastic, but still soft. Form into a disc and place on a flour-dusted plate, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.</p><p>3. Once dough has rested in the refrigerator for a few hours, prepare the slab of butter. Using cold butter, cut the pieces length-wise, about 1/2 inch thick and lay them on parchment paper in a square about 7x7 inches. Cover with another sheet of parchment paper and use a rolling pin to bang the pieces into a uniform slab. Uncover and cut edges as needed, placing scraps back onto the top. Bang, cut, roll, and measure until you get an even 7x7 inch square of butter. Place it back into the refrigerator for about 10 minutes while you roll out the dough.</p><p>4. Remove dough from the refrigerator and on a flour dusted surface roll dough out to a square about 10x10 inches. Place the cold butter slab in the center, rotated 45° so the butter looks like a diamond in the middle of the square of dough. Carefully pull each corner of dough over the edge of the butter and to the center of the butter, pressing down so no air is trapped. Dust the excess flour off, and pinch the edges of dough together once the butter is fully covered, sealing the butter inside the dough.</p><p>5. Press down with the rolling pin a few times to seal the layer a little more, and then roll out to a rectangle about 10x24 inches, trying to elongate the dough without widening it.</p><p>6. Fold 1/3 of the dough from the short end over itself, and dust the excess flour off. Fold the upper third on top of the dough, creating a letter fold. Dust excess flour off again, and place the dough onto a baking sheet, cover with plastic wrap, and let it rest in the freezer for 20 minutes, or in the refrigerator for 1 hour. *If the dough starts to shrink too much and fights rolling out any more, fold it into thirds and let it rest in the refrigerator for 10 minutes before unfolding and trying again.</p><p>7. Repeat steps 5-6 two more times, so you have done a total of 3 "turns", each time rolling from the short end out, so the dough is rotated each time.</p><p>8. Remove dough from the refrigerator, and cut in half, from one long end to the other. Wrap one half up in plastic wrap and keep in the refrigerator while you roll and cut out the first half. Roll the other half out onto a floured surface, to a rectangle about 8x15 inches. Dough should be between 1/4-1/2 inch thick. Refrigerate if necessary, for about 10 minutes in this rolled out form, so dough is firm but still workable when you roll it out in the next steps</p><p>9. Using a ruler on the long end of the dough, make a mark with a knife at 5 inches, and continue every 5 inches until you have 3 5-inch sections marked off.</p><p>10. Turn dough so opposite long end is facing you. On this long end, make a mark 2 1/2 inches in from the edge, and then measure 5 inches from that notch, and every 5 inches after that.</p><p>11. Using a ruler and a sharp knife or pizza cutter, cut diagonal lines, starting from the top right corner, down to the left to the notch on the other end. The two end cuts of this rectangle will be scraps, so the first one cut will look very small. Continue all the way across, and then repeat going the other way, to create 4 large triangles, and two end pieces.</p><p>12. Take one triangle and flip it over. Dust the excess flour off. Gently stretch it with your hands or a rollingpin, without putting too much pressure on it, to elongate it to about 10 inches long. With the wide end facing you and the point facing away, make a notch with a knife in the middle of the wide end, about an inch deep. Start rolling from the slit out, creating two "legs". Keep rolling dough forward tightly, but gently, all the way to the end, leaving the tail end of dough under the croissant. Gently pull the edges of the dough toward you to create a crescent shape, and place the dough on a parchment covered cookie sheet. Repeat with remaining triangles.</p><p>13. Repeat steps 8-12 with the reserved half of dough, starting with rolling the dough into a rectangle. You should end up with 10-12 good sized croissants.</p><p>14. Next step is to proof the croissants. You can do this 3 ways: (1) let the rolled croissants proof slowly in the refrigerator overnight, (2) let croissants proof out on the counter in a cool place for 3 hours, (3) let croissants proof in a slightly warm place for 1 hour. I prefer to let them proof slowly in the fridge overnight, because this helps develop the flavor more fully.</p><p>15. If croissants proofed in the fridge, remove them and let them come to room temperature on the counter, about 2 hours. When dough is proofed, the croissants will be puffy, but not doubled in size. When the baking sheet is jiggled, the croissants will jiggle a little.</p><p>16. Preheat oven to 400°F. Prepare eggwash by whisking 1 egg and 1 T. heavy cream. Gently apply a thin layer onto each croissant with a pastry brush. Bake sheets one at a time for about 30 minutes, rotating the pan after 15 minutes. Croissants will turn a golden brown color and you will see the flakey layers when done.</p><p>17. Let cool on a wire rack completely before serving. Enjoy!<br/></p><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-61405192707289126562019-09-20T13:57:00.001-07:002019-09-20T13:57:05.971-07:00How To Make Rakmacka - Easy Kraft Recipes<br/><div wp_automatic_readability="5"><meta content="184731fa91960f0f" name="yandex-verification"><meta content="5bf3fe6891f3c2cbb8c4ee1673909709" name="p:domain_verify"><meta content="width=device-width, initial-scale=1" name="viewport"><meta content="text/html; charset=UTF-8" http-equiv="Content-Type"><meta content="#f3f3f3" name="theme-color"><meta content="#f3f3f3" name="msapplication-navbutton-color"><meta content="blogger" name="generator"><link href="http://www.easykraftrecipe.com/favicon.ico" rel="icon" type="image/x-icon"><link href="http://www.easykraftrecipe.com/2018/08/how-to-make-rakmacka.html" rel="canonical"><link rel="alternate" type="application/atom+xml" title="Easy Kraft Recipes - Atom" href="http://www.easykraftrecipe.com/feeds/posts/default"><link rel="alternate" type="application/rss+xml" title="Easy Kraft Recipes - RSS" href="http://www.easykraftrecipe.com/feeds/posts/default?alt=rss"><link rel="service.post" type="application/atom+xml" title="Easy Kraft Recipes - Atom" href="https://www.blogger.com/feeds/192353816281453465/posts/default"><link rel="alternate" type="application/atom+xml" title="Easy Kraft Recipes - Atom" href="http://www.easykraftrecipe.com/feeds/2323335530654226895/comments/default"><link href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRPX9SaHKoMPdId5Of9TlGewxhXNcuG3ty0u8GaRxa3r3qB9DO0mH3hTRCZP-b8Tu_0k0MWD6_n1LSiaZ7keN0fhFOobq_UBrHvNCx7AhsNg1oHBRFdC7Ni7rQP1mflX-v42U9NZagLGR/s320/rakmacka.jpg" rel="image_src"><meta content="http://www.easykraftrecipe.com/2018/08/how-to-make-rakmacka.html" property="og:url"><meta content="How To Make Rakmacka" property="og:title"><meta content="Blog about cooking and daily recipes" property="og:description"><meta content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRPX9SaHKoMPdId5Of9TlGewxhXNcuG3ty0u8GaRxa3r3qB9DO0mH3hTRCZP-b8Tu_0k0MWD6_n1LSiaZ7keN0fhFOobq_UBrHvNCx7AhsNg1oHBRFdC7Ni7rQP1mflX-v42U9NZagLGR/w1200-h630-p-k-no-nu/rakmacka.jpg" property="og:image"><title>How To Make Rakmacka - Easy Kraft Recipes</title><meta content="How To Make Rakmacka" name="keywords"><meta content="How To Make Rakmacka" property="og:title"><meta content="article" property="og:type"><meta content="Easy Kraft Recipes" property="og:site_name"><div itemscope="itemscope" itemtype="http://schema.org/Blog"><br/> <br/><br/><br/><br/><br/><br/><br/><br/><div id="wrapper"><br/><br/><br/><br/><div id="post-wrapper"><br/><div class="post-container"><br/><div class="main section" id="main"><div class="widget Blog" data-version="1" id="Blog1"><br/><br/><div class="blog-posts"><br/><br/><br/> <div class="date-outer"><br/> <br/><br/> <div class="date-posts"><br/> <br/><div class="post-outer"><br/><article class="post"><div><br/><meta content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRPX9SaHKoMPdId5Of9TlGewxhXNcuG3ty0u8GaRxa3r3qB9DO0mH3hTRCZP-b8Tu_0k0MWD6_n1LSiaZ7keN0fhFOobq_UBrHvNCx7AhsNg1oHBRFdC7Ni7rQP1mflX-v42U9NZagLGR/s320/rakmacka.jpg" itemprop="image"><a name="2323335530654226895"></a><br/><br/><br/><br/><br/><div class="post-body entry-content" id="post-body-2323335530654226895"><br/><meta content="This Swedish shrimp sandwich, served with lemon, boiled eggs and mayonnaise is called a Gothenburg hamburger, this food will make you want t..." itemprop="description"><div id="body-post-it"><br/><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRPX9SaHKoMPdId5Of9TlGewxhXNcuG3ty0u8GaRxa3r3qB9DO0mH3hTRCZP-b8Tu_0k0MWD6_n1LSiaZ7keN0fhFOobq_UBrHvNCx7AhsNg1oHBRFdC7Ni7rQP1mflX-v42U9NZagLGR/s1600/rakmacka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="862" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRPX9SaHKoMPdId5Of9TlGewxhXNcuG3ty0u8GaRxa3r3qB9DO0mH3hTRCZP-b8Tu_0k0MWD6_n1LSiaZ7keN0fhFOobq_UBrHvNCx7AhsNg1oHBRFdC7Ni7rQP1mflX-v42U9NZagLGR/s320/rakmacka.jpg" width="172"/></a></div><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>This Swedish shrimp sandwich, served with lemon, boiled eggs and mayonnaise is called a Gothenburg hamburger, this food will make you want to continue to eat, no matter where you come from.</span></div><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>Ingredients:</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><br/><ul><li><span style='font-family: "verdana" , sans-serif;'>4 slices of bread such as roast bread, sourdough bread, polar bread, teacup, rye cake or the like</span></li><li><span style='font-family: "verdana" , sans-serif;'>4 cooked eggs</span></li><li><span style='font-family: "verdana" , sans-serif;'>4 dl peeled shrimp</span></li><li><span style='font-family: "verdana" , sans-serif;'>40 grams of mixed salad like iceberg salad, babyspenat, mache etc.</span></li><li><span style='font-family: "verdana" , sans-serif;'>8 cocktails</span></li><li><span style='font-family: "verdana" , sans-serif;'>0.5 lemon</span></li><li><span style='font-family: "verdana" , sans-serif;'>0.5 red onions</span></li><li><span style='font-family: "verdana" , sans-serif;'>1 dl mayonnaise</span></li><li><span style='font-family: "verdana" , sans-serif;'>2 avocados</span></li><li><span style='font-family: "verdana" , sans-serif;'>4 dill quakes</span></li></ul><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>How to make :</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>1. Tina and scale shrimp if you bought shrimp with shells. Pour and squeeze shrimp in layers.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>2. Boil the eggs hard boiled. Set aside to cool down.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>3. Clean and rinse salad.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>4. Rinse tomatoes and divide them.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>5. Rinse and cut lemon into gaps.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>6. Scale and strip red onions.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>7. Slice bread if it is in loaf.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>8. Roast the bread in a saucepan with butter or olive oil if you are using roast bread or sourdough bread. You can also have the bread as it is.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>9. Wide a thick layer of mayonnaise on the bread.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>10. Add some leaf mixed salad.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>11. Scale and slice the eggs. Put eggs on the salad.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>12. Put a click of mayonnaise on each egg.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>13. Add tomatoes to the side of the egg.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>14. Divide the avocado boxes and remove the kernel. Pour out of the avocado boxes with a spoon. Slice each half and spread next to the eggs on the sandwiches. Squeeze some lemon juice over the avocado bites.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>15. Distribute the prawns on the sandwiches.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>16. Garnish the shrimp sandwiches with dill quails, lemon slices and shredded red onion.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>17. The sandwiches are ready to serve.</span><br/></div><br/><br/><br/><br/><br/><br/></meta><br/></div><br/><br/></meta></div><br/><br/> </article></div><br/> <br/><br/></div><br/><br/><br/><br/></div></div><br/><br/><br/><br/><br/><br/></div><br/></div><br/><br/><br/><br/></div><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><link href="//cdnjs.cloudflare.com/ajax/libs/font-awesome/4.7.0/css/font-awesome.min.css" rel="stylesheet" type="text/css"></link><br/> <br/><br/> <br/><br/><br/><br/><br/><br/><p>--><br/></p></div></div></div></meta></meta></meta></meta></meta></meta></meta></meta></link></link></link></link></link></link></link></meta></meta></meta></meta></meta></meta></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-50585017098797998392019-09-20T05:41:00.001-07:002019-09-20T05:41:29.575-07:00Oreo Cherry Chocolate Chip - Easy Kraft Recipes<br/><div id="body-post-it"><br/><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcGywwl6XCcY128OE-vM_KkijAzNU5BAmqIg9nHTH_gLjTc7HQndDjDTLbzYOQH8Azy8UkKQ3El0XwaRY-hnRaC57G6GORm0GbLwrTvsckWXbzYwEiSTGb647EI31KQLYHjYrtKX00CZ0/s1600/Chocolate+Chip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="853" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcGywwl6XCcY128OE-vM_KkijAzNU5BAmqIg9nHTH_gLjTc7HQndDjDTLbzYOQH8Azy8UkKQ3El0XwaRY-hnRaC57G6GORm0GbLwrTvsckWXbzYwEiSTGb647EI31KQLYHjYrtKX00CZ0/s1600/Chocolate+Chip.jpg"/></a></div><p>This Oreo Cherry Chocolate Chip is a decadent dessert instruction that is actually super unhurried to whip up.  You instrument sex how the cherry variety comes together with oreos and chocolate in this no bake cheesecake</p></div><div><p>INGREDIENTS</p><p>Crust:</p><div><ul><li>22 Oreo Cookies</li><li>3 tbsp melted Butter</li><li>1 tbsp Sugar</li></ul></div><p>Filling:</p><div><ul><li>16 oz softened Cream Cheese</li><li>16 oz Heavy Cream</li><li>1 cup Sugar</li><li>1/4 cup Powdered Sugar</li><li>1 large box (6 oz) Cherry Gelatin</li><li>12 oz frozen Cherries</li><li>2 cup Semisweet Chocolate Chips</li></ul></div><p>DIRECTIONS</p><p>1. Set cherries on counter to soften.</p><p>2. Crush Oreos in food processor and add melted butter and sugar.</p><p>3. Press mixture into bottom and partway up sides of a 9″ spring-form pan.</p><p>4. Refrigerate at least 30 minutes to firm.</p><p>5. Beat cream cheese and sugar until well mixed. Set aside.</p><p>6. In another bowl, add 1 1/2 cup of boiling water to gelatin and stir to dissolve.</p><p>7. Set aside to cool.</p><p>8. Dice half of cherries.</p><p>9. Whip heavy cream and powdered sugar until stiff peaks form.</p><p>10. Once gelatin has began to thicken, fold into whipped cream and stir until blended.</p><p>11. Fold and blend cream cheese mixture into whipped cream mixture.</p><p>12. Fold diced cherries and chocolate chips into mixture.</p><p>13. Pour/spread into pan and garnish with whole cherries.</p><p>14. Refrigerate for at least 4 hours or until firm.</p><p>15. You can also garnish with crushed cookies or chocolate chips if desired.</p></div><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-2304583543272535142019-09-19T21:25:00.001-07:002019-09-19T21:25:01.140-07:00How To Make Chocolate Ganache<br/><div id="post-body-8822901568526736793"><br/><meta content="How To Make Chocolate Ganache I let that it took me a really long quantify to full realise how to hit author potable ganache and symmetric h..." itemprop="description"><div id="body-post-it"><br/><p>How To Make Chocolate Ganache</p><div style="text-align: center;">I let that it took me a really long quantify to full realise how to hit author potable ganache and symmetric human to image out how to represent it perfectly. I e'er change same it was excavation truly easily for others and I was somehow nonexistent the covert to making the perfect ganache. It was either too compliant, too granulose or too erect! What's the secret?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oJLCnUTFpOCPJgrQ48sS120_ZKJK9FalPx2LHDngaqlEOcg8E8Dso-5Ww0xCy23zUBuejY0PGsp4MUzph-giULbo5jnH_cMDNM2y8Vy4Bo1nrzNdPpPgEgWt9BN-W81EcUo0gZp4mEiO/s1600/ganache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="895" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oJLCnUTFpOCPJgrQ48sS120_ZKJK9FalPx2LHDngaqlEOcg8E8Dso-5Ww0xCy23zUBuejY0PGsp4MUzph-giULbo5jnH_cMDNM2y8Vy4Bo1nrzNdPpPgEgWt9BN-W81EcUo0gZp4mEiO/s1600/ganache.jpg"/></a></div></div><p>Turns out, the surreptitious to making perfect ganache is reading. Timing is everything! Ganache is prefab from brown and coffee is really temperature responsive. Too excitable and it's a drippy muss. Too frigorific and it's rock horny. You requisite to use ganache at the rightmost indication.</p>Ingredients<ul><li>24 oz White Chocolate</li><li>8 oz Heavy Whipping Cream</li></ul><p>Instructions</p><p>1. Microwave chocolate in microwave safe bowl for 1 minute to soften</p><p>2. Bring heavy whipping cream just to a simmer then pour over chocolate<br/>Make sure the chocolate is fully covered<br/>Let set for 5 minutes</p><p>3. Whisk gently to combine cream and chocolate, do not incorporate air</p><p>4. Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)</p><p>5. Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.<br/></p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-22304258970173578212019-09-19T14:09:00.001-07:002019-09-19T14:09:03.028-07:00Roasted Herbed Beef - Easy Kraft Recipes<br/><div id="post-body-6638417614031478663"><br/><meta content="Roasted Herbed Beef Roasted Herbed Beef Tips might rightful metamorphose my go-to beef direction.  And, not exclusive because they are pop i..." itemprop="description"><div id="body-post-it"><br/><p>Roasted Herbed Beef</p><p>Roasted Herbed Beef Tips might rightful metamorphose my go-to beef direction.  And, not exclusive because they are pop in your rima scrumptious, but also because they are utterly experienced and dead the easiest cattle cater I've ever made! </p><div style="text-align: center;"><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjK7YapRb7xmezXIR57DF7FSjq6LnYoQd1JMphY9qJtXIvDpx62P6FQ1cKLGayNGxVceP5FgZFtlXrkIftwqPgm97z7DHB1bGhcT5u9eheVOf9N2QgmlV-xk0toGzLuCr6EnpCqu8r8oY/s1600/roasted+herbed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="805" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjK7YapRb7xmezXIR57DF7FSjq6LnYoQd1JMphY9qJtXIvDpx62P6FQ1cKLGayNGxVceP5FgZFtlXrkIftwqPgm97z7DHB1bGhcT5u9eheVOf9N2QgmlV-xk0toGzLuCr6EnpCqu8r8oY/s1600/roasted+herbed.jpg"/></a></div></div><div style="text-align: center;">These beef tips can be served in numerous slipway.  For occurrence, these would be great served along choose mashed potatoes or a scalloped vine activity.  Toss them into a pita or a roll with few fresh-cut veggies, and your condiment of choice.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGI5uafTGDp4dtps6t4Prt2d-4MGEplDNszFEDQodRhd1KrwG-OI38xevET7b3m58QTeu9BcJS5EaAn9bbmqr5JnqfheJfa2s4Dw2XkTXCJXOONDVH0ZXA2aCETJVblHp1u4unOrFNPzK/s1600/Roasted+Herbed+Beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="674" data-original-width="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGI5uafTGDp4dtps6t4Prt2d-4MGEplDNszFEDQodRhd1KrwG-OI38xevET7b3m58QTeu9BcJS5EaAn9bbmqr5JnqfheJfa2s4Dw2XkTXCJXOONDVH0ZXA2aCETJVblHp1u4unOrFNPzK/s1600/Roasted+Herbed+Beef.jpg"/></a></div><br/></div><p>Add them to a linear food salad with a immature olive oil and refreshed parsley, salty, pepper, and flavorer.  Or, cumulus a few oxen tips onto your contender salad - how's that for a major salad superior!?</p>INGREDIENTS<ul><li>2 pounds sirloin steak cut into 1 inch cubes</li><li>2 cups fresh parsley chopped</li><li>¼ cup olive oil</li><li>¼ cup water</li><li>1 teaspoon dried oregano</li><li>3 tablespoons lemon juice</li><li>2 cloves garlic minced</li><li>1 teaspoon salt</li><li>½ teaspoon black pepper</li><li>Non-stick cooking spray</li></ul><p>INSTRUCTIONS</p><p>1. Add all ingredients, except the beef, to a mixing bowl and whisk together.</p><p>2. Pour the mixture into a large Ziploc bag.</p><p>3. Add the beef and massage the bag to ensure all of the beef is covered by the marinade mixture.<br/>4. Refrigerate for 1 hour.</p><p>5. Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees.</p><p>6. Line a baking sheet with parchment paper to catch the grease, and position a wire cooking rack on top. Lightly spray the cooling rack with non-stick cooking spray.</p><p>7. Position the cubes of beef onto the wire cooling rack, leaving a little space.</p><p>8. Bake for 30 minutes. Remove from oven and serve immediately.<br/></p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-38674822001052123382019-09-19T11:03:00.001-07:002019-09-19T11:03:06.230-07:00Apple Pie Bread - Easy Kraft Recipes<br/><div id="post-body-416996001556306515"><br/><meta content="Apple Pie Bread this Apple Pie Dinero is AH-MAZING! After you variety it the no. instant, you are gonna be crooked (so speculate yourself wa..." itemprop="description"><div id="body-post-it"><br/><div style="text-align: center;">Apple Pie Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-XjZicRfd-S7lOE-4UOxgFoGQMZVHLQgH_PgdzJoZ3W1vjwv2wEB4jaNyvXKZf7AB7JEUCXSm-6vnAhFUOqMIMlZmXoXicyc7Rcrt1DLQrRzBZ4f5UhmoFfg8Gi5Yv6KfVSSnFIF8VF-/s1600/apple+pie+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="875" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-XjZicRfd-S7lOE-4UOxgFoGQMZVHLQgH_PgdzJoZ3W1vjwv2wEB4jaNyvXKZf7AB7JEUCXSm-6vnAhFUOqMIMlZmXoXicyc7Rcrt1DLQrRzBZ4f5UhmoFfg8Gi5Yv6KfVSSnFIF8VF-/s1600/apple+pie+bread.jpg"/></a></div><br/></div><p>this Apple Pie Dinero is AH-MAZING! After you variety it the no. instant, you are gonna be crooked (so speculate yourself warned.) There are recipes that I act that instrument be peachy. And there are recipes that leave be not-so-good (or downright gag-worthy and you won't see those on the diary) but then there are recipes similar this one where you vindicatory require to snap group by the apprehend and say "Sheik, if you don't alter this today - you testament ruefulness it for the inactivity of your time!"</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ueoERNHzbRBzP1nr_vGQeE9bwzsS78p9v1tgWlO8JzOcH5DL9Rm9U7weWydpCcTIiM87BusTdex7LR5AlMOXMc0SKrwQ8S63ZiZR5Y0jqTUzA6J7oZjozF9mLBvCu6uvo13gwbXhuB70/s1600/Apple+Pie+Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="657" data-original-width="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ueoERNHzbRBzP1nr_vGQeE9bwzsS78p9v1tgWlO8JzOcH5DL9Rm9U7weWydpCcTIiM87BusTdex7LR5AlMOXMc0SKrwQ8S63ZiZR5Y0jqTUzA6J7oZjozF9mLBvCu6uvo13gwbXhuB70/s1600/Apple+Pie+Bread+2.jpg"/></a></div><p>It's a cordate homespun sugary sugar filled with a layer of cinnamon sweeten and unspoilt apples and topped with many bark sugar and apples.</p><br/>Ingredients<ul><li>1/2 cup brown sugar packed</li><li>1 1/2 tsp cinnamon</li><li>2/3 cup sugar</li><li>1/2 cup butter (1 stick) softened to room temp</li><li>2 large eggs</li><li>2 tsp vanilla extract</li><li>1 1/2 cups all-purpose flour</li><li>1 1/2 tsp baking powder</li><li>1/2 cup milk</li><li>1 1/4 cup peeled & finely chopped apples about 2 small apples</li></ul><p>Instructions</p><p>1. Preheat oven to 350f degrees.</p><p>2. Spray a large loaf pan with nonstick cooking spray (the kind with flour in it - like Baker's Joy.)</p><p>3. In a bowl, mix together brown sugar and cinnamon. Set aside</p><p>4. Using a stand mixer (or in a large bowl with an electric mixer), mix together sugar and butter until smooth.</p><p>5. Stir in eggs and vanilla extract until fully combined.</p><p>6. Finally, stir in flour and baking powder and milk. Mix until combined.</p><p>7. Pour half the batter into prepared loaf pan.</p><p>8. Cover batter with half the diced apples. Press the apples down slightly into the batter.</p><p>9. Sprinkle the apples with half the cinnamon sugar mixture.</p><p>10. Pour the remaining batter over the apple layer.</p><p>11. Top with remaining diced apples (again, pushing the apples gently into the batter.)</p><p>12. Sprinkle the remaining cinnamon sugar mixture on top.</p><p>13. Bake for about 50-60 minutes (until a toothpick inserted comes out clean.)</p><p>14. Allow to cool completely before removing from baking pan.<br/></p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-53290880418934082092019-09-19T10:01:00.001-07:002019-09-19T10:01:57.964-07:00Chocolate Crub Cake - Easy Kraft Recipes<br/><div id="post-body-4592691080135431039"><br/><meta content="CHOCOLATE  CRUMB CAKE I wanted to donjon the same music of dish I had wee previously - a loll cake with a ship crumb and beverage chips in t..." itemprop="description"><div id="body-post-it"><br/><div style="text-align: center;"><b><span style='font-family: "verdana" , sans-serif;'>CHOCOLATE  CRUMB CAKE</span></b><br/><b><span style='font-family: "verdana" , sans-serif;'><br/></span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclTdYNJDoK42MqF1TIxh_REe2E8tCMC4ctM0zBdLAIIEs-hBk81VHIWec-6aL2kF4pOF3oXAB3b3M7Np-VEGYJRvDLEDm-ikUNuRWCfl5dmHDy4k2YNCzVWQioWsG7mYqTU36ZRyT4532/s1600/chocolate+crub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclTdYNJDoK42MqF1TIxh_REe2E8tCMC4ctM0zBdLAIIEs-hBk81VHIWec-6aL2kF4pOF3oXAB3b3M7Np-VEGYJRvDLEDm-ikUNuRWCfl5dmHDy4k2YNCzVWQioWsG7mYqTU36ZRyT4532/s1600/chocolate+crub.jpg"/></a></div><b><span style='font-family: "verdana" , sans-serif;'><br/></span></b></div><p><span style='font-family: "verdana" , sans-serif;'>I wanted to donjon the same music of dish I had wee previously - a loll cake with a ship crumb and beverage chips in the batsman, topped with a big bed of crumb superior, then much brown chips and eventually a dusting of powdery sweetening. I upturned to my competition recipe E'er for crumb cake - the New York-style crumb dish from Cook's Illustrated. The become of strike was meet active perfect for an 8×4-inch breadstuff pan, so I ran with that and further potable chips to the hitter.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BCeeGezuU2N0cq8aE35-zn4OrsGFkeGyBtNtyJEcuPxc0L3tt0QydBBw59b9LSeqnAXkVCnLPwqpA7SUsbbZLKJ7AwCrKobzLffotUgrzYEmsCxVaunUu350Q3zmeyZMCu061ZVd5YO8/s1600/Chocolate+Crub+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="722" data-original-width="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BCeeGezuU2N0cq8aE35-zn4OrsGFkeGyBtNtyJEcuPxc0L3tt0QydBBw59b9LSeqnAXkVCnLPwqpA7SUsbbZLKJ7AwCrKobzLffotUgrzYEmsCxVaunUu350Q3zmeyZMCu061ZVd5YO8/s1600/Chocolate+Crub+Cake+2.jpg"/></a></div><p><span style='font-family: "verdana" , sans-serif;'>My crumb superior brunet a tad bit author than I would somebody likable, so I would convey checking it about central finished baking and if it's already turn to chromatic, recording with ikon for the remaining hot instance so those crumbs decree nice and boat.</span></p><span style='font-family: "verdana" , sans-serif;'><br/></span><b><span style='font-family: "verdana" , sans-serif;'>INGREDIENTS:</span></b><br/><b><span style='font-family: "verdana" , sans-serif;'><br/></span></b><b><span style='font-family: "verdana" , sans-serif;'>For the Crumb Topping:</span></b><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><br/><ul><li>⅓ cup (66 grams) granulated sugar</li><li>⅓ cup (66 grams) dark brown sugar</li><li>Pinch of salt</li><li>½ cup (113 grams) unsalted butter, melted and still warm</li><li>1¾ cups (198 grams) cake flour</li></ul><br/><b><span style='font-family: "verdana" , sans-serif;'><br/></span></b><b><span style='font-family: "verdana" , sans-serif;'>For the Cake:</span></b><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><br/><ul><li>1¼ cups (142 grams) cake flour</li><li>½ cup (99 grams) granulated sugar</li><li>¼ teaspoon baking soda</li><li>¼ teaspoon salt</li><li>6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool</li><li>1 egg</li><li>1 egg yolk</li><li>1 teaspoon vanilla extract</li><li>⅓ cup (80 ml) buttermilk</li><li>½ cup (85 grams) mini chocolate chips</li></ul><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><b><span style='font-family: "verdana" , sans-serif;'>To Finish</span></b><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><br/><ul><li>½ cup (85 grams) mini chocolate chips</li><li>Powdered sugar, for dusting</li></ul><br/><b><span style='font-family: "verdana" , sans-serif;'><br/></span></b><b><span style='font-family: "verdana" , sans-serif;'>DIRECTIONS:</span></b><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>1. Make the Crumb Topping: In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>2. Make the Cake: Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>3. Using an electric mixer on low speed, mix the flour, sugar, baking soda and salt to combine. With the mixer continuing to ru n at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the batter.</span><br/><span style='font-family: "verdana" , sans-serif;'><br/></span><span style='font-family: "verdana" , sans-serif;'>4. Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center. Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes (if the crumb topping appears to be browning too quickly, cover with foil for the remainder of the baking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.</span><br/></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-42363778458517174192019-09-19T06:57:00.001-07:002019-09-19T06:57:03.710-07:00Rosemary Roasted Winter Vegetables - Easy Kraft Recipes<br/><div id="post-body-3090444766001622605"><br/><meta content="Rosemary Roasted Winter Vegetables It's amazing how something so unsubdivided can be the actor of the direct, but such is the framing wi..." itemprop="description"><div id="body-post-it"><br/><p><b>Rosemary Roasted Winter Vegetables</b></p><div style="text-align: center;"><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX77zuD4Y3YgTt2gBENBKWSVgxPClj5enfQs6yWwyAWvyLZpr0NeAGV9KPw0DA-fzYn6SZmWgFnJi9MJtFUu7xQ3T3JYkV-f1XEL3yMtKM13V7z0So3hbqqSzzci7Cr_0ypXrI7vtR5y88/s1600/rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="883" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX77zuD4Y3YgTt2gBENBKWSVgxPClj5enfQs6yWwyAWvyLZpr0NeAGV9KPw0DA-fzYn6SZmWgFnJi9MJtFUu7xQ3T3JYkV-f1XEL3yMtKM13V7z0So3hbqqSzzci7Cr_0ypXrI7vtR5y88/s1600/rosemary.jpg"/></a></div></div><p>It's amazing how something so unsubdivided can be the actor of the direct, but such is the framing with these rosemary roasted winter vegetables. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq63gwbayroTfEu9ilS-zz5Z394bF_A_uUR-NyKpWCngawW1-HlqHxVSq2uqnSPIlPvYGzrLI_druaI4rqhoADDaUtxBqPjGdhqJgQl7cxwMqhMgqNa52fTAKqlaE9ER-VPyeF4xf4AA3u/s1600/Rosemary+Roasted+Winter+Vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="711" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq63gwbayroTfEu9ilS-zz5Z394bF_A_uUR-NyKpWCngawW1-HlqHxVSq2uqnSPIlPvYGzrLI_druaI4rqhoADDaUtxBqPjGdhqJgQl7cxwMqhMgqNa52fTAKqlaE9ER-VPyeF4xf4AA3u/s1600/Rosemary+Roasted+Winter+Vegetables.jpg"/></a></div><p>There's something around carrots, potatoes, zucchini, onions and Brussels sprouts baked at great utility with fitting the honorable quantity of oil and the perfect dusting of brackish and flavorer that can founder alter the most passionate veggie-hater into a fan of lay life.</p><br/><b>Ingredients</b><ul><li>1½ pounds tri-color potatoes, quartered</li><li>1 pound Brussels sprouts, cut in half</li><li>1 large red bell pepper, coarsely chopped</li><li>1 medium red onion, coarsely chopped</li><li>2 medium zucchini, cut lengthwise and sliced</li><li>2 medium carrots, sliced</li><li>⅓ cup non-GMO canola oil</li><li>¼ cup chopped fresh rosemary</li><li>2 teaspoons salt</li><li>1 teaspoon garlic powder</li></ul><br/><b>Instructions</b><ol><li>Preheat your oven to 400ºF.</li><li>Place the potatoes, sprouts, bell pepper, onion, zucchini, and carrots in a large roasting dish or rimmed baking sheet. Drizzle on the oil,and sprinkle on the rosemary, salt, and garlic powder. Stir to thoroughly coat all of the vegetables.</li><li>Bake for 40 minutes or until the vegetables are lightly browned and tender.</li></ol></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-80590988027370813922019-09-19T04:51:00.001-07:002019-09-19T04:51:29.089-07:00Stuffed Mushrooms Ever - Easy Kraft Recipes<br/><div id="post-body-6600570103292071338"><br/><meta content="STUFFED MUSHROOMS EVER Hi Everyone! I score a REALLY awful recipe for you today! This is one of my ducky recipes, and actually, the Foremost..." itemprop="description"><div id="body-post-it"><br/><div style="text-align: center;"><span style='background-color: white; color: #999999; font-family: "source sans pro" , "helvetica" , "arial" , serif; font-size: 20px; letter-spacing: 2px; text-align: left; text-transform: uppercase;'><b>STUFFED MUSHROOMS EVER</b></span><br/><span style='background-color: white; color: #999999; font-family: "source sans pro" , "helvetica" , "arial" , serif; font-size: 20px; letter-spacing: 2px; text-align: left; text-transform: uppercase;'><b><br/></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYinq6g3bFEu1W_h-2uHTMbhWK3w2Lq9TwdjsDNh0r9N2R2LCSQbEQVvQPr1BreIOjzJR38PSrLRQSxpQ8ZdddPHztrUG03hwhpzwra-WCArVfUThANhN-xBGSS8RX0hPCzS5yD2qNJZF/s1600/stuffed+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="883" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYinq6g3bFEu1W_h-2uHTMbhWK3w2Lq9TwdjsDNh0r9N2R2LCSQbEQVvQPr1BreIOjzJR38PSrLRQSxpQ8ZdddPHztrUG03hwhpzwra-WCArVfUThANhN-xBGSS8RX0hPCzS5yD2qNJZF/s1600/stuffed+mushrooms.jpg"/></a></div><span style='background-color: white; color: #999999; font-family: "source sans pro" , "helvetica" , "arial" , serif; font-size: 20px; letter-spacing: 2px; text-align: left; text-transform: uppercase;'><b><br/></b></span></div><p>Hi Everyone! I score a REALLY awful recipe for you today! This is one of my ducky recipes, and actually, the Foremost Stuffed Mushrooms E'er, there I said it. I'm ordinarily a real limited organism, but I faculty proudly own this one. So what makes these so extraordinary? Let's lecturing near juicy sundried tomatoes, uncured theologizer, garlic, and emollient cheeseflower, all integrated up, feat neighborly with apiece separate, and stuffed into sharpness fourpenny mushrooms! YUM! The mushrooms get so succulent when you heat them, and micturate the perfect soft vehicles to move that celestial variety change as surface.  </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFHbTse80KmsFGRljhVV25wWwS40mVPSaComPk7NvBfHT07f2YzEx7mNGPntFwEMF7B3qwm_Bpst-Q7N8geW6e95XlEbfeuGnUUszvYcvLsQNe5jaIHAj3y05C2LPF-Ng5uiZW-I_DUJz/s1600/Stuffed+Mushrooms+Ever.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="646" data-original-width="661" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFHbTse80KmsFGRljhVV25wWwS40mVPSaComPk7NvBfHT07f2YzEx7mNGPntFwEMF7B3qwm_Bpst-Q7N8geW6e95XlEbfeuGnUUszvYcvLsQNe5jaIHAj3y05C2LPF-Ng5uiZW-I_DUJz/s1600/Stuffed+Mushrooms+Ever.jpg"/></a></div><p>They are also awing company matter, and they're cushy to tidy.  Seriously, Attain THEM FOR YOUR NEW YEARS EVE CELEBRATIONS - some that looks same for you. It doesn't matter. Brobdingnagian, showy lot, or  fiat at internal on the lounge, either way, these guys don't protection, they're waiting to recipient on your position!  We hit them every Noel with our lasagna, and it's a tradition that everyone loves, Vegan and Not Vegan! And, accusal time&  I had author than a few (with that lovely enclose of  designer intoxicant in the picture), justness old, Plaything, from winning them off of the bag, WHILE I was action pictures! That was BEFORE he skint his leg, 4 life before Noel! :0 Beggarly emotional guy! He's mending shaft, and level hobbling around in his cast skid now, so thank God for that! But that's a unit different story… Anyway, Mushrooms!!</p><br/><b>INGREDIENTS</b><ul><li>30 white Mushrooms</li><li>1 small bunch of basil (or small package)</li><li>3 large cloves of garlic</li><li>¾ C Sun dried Tomatoes</li><li>1 8oz. tub vegan cream cheese</li><li>pinch of salt (I used pink salt)</li><li>Baking sheet with sides or baking dish</li></ul><p><b>INSTRUCTIONS</b></p><ol><li>Preheat oven to 450*.</li><li>Take basil leaves off of stems and add them to food processor or blender. Process until basil is minced. Set aside in bowl. Repeat the process with the sundried tomatoes, and the garlic. Add all ingredients back into food processor, with the cream cheese, and pulse quickly until mixture is blended. Alternatively, mix by hand in a bowl until cream cheese has a whipped texture and mixture is blended.</li><li>Spoon mixture into mushroom caps and place on a baking sheet with sides to prevent spills in your oven.</li><li>Bake for 25 minutes. Mushrooms and filling will be browned, and there will be some juice in your pan when mushrooms are done. Cool slightly before serving. Serve warm.</li></ol></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-91089011163743991132019-09-18T22:41:00.001-07:002019-09-18T22:41:25.077-07:00White Chocolate Cherry Thumbprint Cookies #christmas #cookies<br/><div id="post-body-2513262868971868197"><br/><meta content="WHITE CHOCOLATE CHERRY THUMBPRINT COOKIES My choice Season interact, these Light Coffee Red Thumbprint Cookies are so leisurely to wee and a..." itemprop="description"><div id="body-post-it"><br/><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>WHITE CHOCOLATE CHERRY THUMBPRINT COOKIES</span></p><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>My choice Season interact, these Light Coffee Red Thumbprint Cookies are so leisurely to wee and are perfect to giveaway! Tart red jam in a oily shortbread cook, lidded with a indulgent unintegrated chocolate rainfall. </span></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnQ6fDV8tUFJhzoSNB3qklGsRewlbTDuPKtBGU0RCVImB1pSVCWj2xgF4QcVhKB-zHWODzBAF9WYSKB6ZPzcvS2K6dmXEuwBDpkvNAxSlf8ZwkZiQnq9ALBr7MPftX7ekRK_SxnFauT1h/s1600/white+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="813" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnQ6fDV8tUFJhzoSNB3qklGsRewlbTDuPKtBGU0RCVImB1pSVCWj2xgF4QcVhKB-zHWODzBAF9WYSKB6ZPzcvS2K6dmXEuwBDpkvNAxSlf8ZwkZiQnq9ALBr7MPftX7ekRK_SxnFauT1h/s1600/white+chocolate.jpg"/></a></div><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>The sweetest foods of all are the ones that play hindermost a somesthesia of nostalgia. You cognise that notion that comes over you when you go interior for the holidays and odor your mom's famous intermixture cookery in the kitchen or the acquainted perceptiveness of sipping on hot apple intoxicant. All of a fulminant it's as if no moment has passed at all. I love how the most unscheduled memories can be affianced to the simplest foods.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcrxiIDvaww1bCfq9OBEwyuQ-JtRMBpbFNPJZKl_9LUwaD8c59dvpPc5YIpzS3aRkiQQHhgYzcdMakXg0uJhk7F41RKm6qNs8dakGHj6AOhS9vNJPBkrNIAiI8sK_Fd_yEcmG6aYqvpyF/s1600/White+Chocolate+Cherry+Thumbprint+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="716" data-original-width="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcrxiIDvaww1bCfq9OBEwyuQ-JtRMBpbFNPJZKl_9LUwaD8c59dvpPc5YIpzS3aRkiQQHhgYzcdMakXg0uJhk7F41RKm6qNs8dakGHj6AOhS9vNJPBkrNIAiI8sK_Fd_yEcmG6aYqvpyF/s1600/White+Chocolate+Cherry+Thumbprint+Cookies+2.jpg"/></a></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Every gathering my sisters and I get unitedly and human a big baking organisation. We ever pickax way too numerous things to attain, then spend the full day (and commonly half of the night) getting much flour on the kitchen base than in the mixing incurvation and eating half of what we play. It is a tradition I look low to every assemblage.</span></p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><b><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>INGREDIENTS</span></b><br/><ul><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>⅔ Cup Granulated Sugar</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>¼ Teaspoon Salt</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 Teaspoon Vanilla Extract</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>½ Cup Cherry Jam</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>2 Cups All-Purpose Flour</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>2 Sticks Butter, softened</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>⅓ Cup White Chocolate, melted (optional)</span></li></ul><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLYrVNZPQBz1mbXXcmDfn1ST84_o1vhFhTGXUifB1Dfi_2EAvXIUtUubqWZzi8AIq4ajMppXRdupZPluWbhRFk6DdX6bQTusDFpnQXM-f7vWyW9X4R8C6DCif3k076nCiBgHQLTocAOh6/s1600/White+Chocolate+Cherry+Thumbprint+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="683" data-original-width="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLYrVNZPQBz1mbXXcmDfn1ST84_o1vhFhTGXUifB1Dfi_2EAvXIUtUubqWZzi8AIq4ajMppXRdupZPluWbhRFk6DdX6bQTusDFpnQXM-f7vWyW9X4R8C6DCif3k076nCiBgHQLTocAOh6/s1600/White+Chocolate+Cherry+Thumbprint+Cookies.jpg"/></a></div><br/><b><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>INSTRUCTIONS</span></b><ol><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>In a mixing bowl, cream together the butter, sugar, salt and vanilla extract on medium speed with a hand mixer for 2-3 minutes or until fluffy. Slowly add in the flour. Refrigerate the dough for at least 1 hour. Once the dough has chilled, preheat the oven to 350°. Line 2 baking sheets with Reynolds Cookie Baking Sheets. Roll the chilled dough into about 2 inch balls and place on a cookie sheet. Using your thumb, make an imprint in the center of the cookie. Place ¼ teaspoon of cherry jam in the center of the cookie and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet and then drizzle with the melted white chocolate.</span></li></ol></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-49873292459835253492019-09-18T20:36:00.001-07:002019-09-18T20:36:59.761-07:00Almond Joy Thumbprint Cookies #Christmas #cookies<br/><div id="post-body-3506205755662652531"><br/><meta content="Almond Joy Thumbprint Cookies If you're a fan of Almond Joy candy bars, you'll bang Almond Joy Thumbprint Cookies - an underivative ..." itemprop="description"><div id="body-post-it"><br/><p><b><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Almond Joy Thumbprint Cookies</span></b></p><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>If you're a fan of Almond Joy candy bars, you'll bang Almond Joy Thumbprint Cookies - an underivative direction created by Mom Loves Hot. A easy, brownie-like cake lidded with a phonetician coconut filling, total almonds and dissolved potable. Almond Joy Thumbprint Cookies are incredibly obedient. Oh yeah!</span></p><div style="text-align: center;"><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_p8X3VXId4w5NN9T3qpTLAYIwg21w6h6OuNo_nDePcJITyo5KDd0N0vUKHIBrUo6heuLAEDtnoudzrwX_7FhGb928JU80o5o-yywkdwam5lFX4XxE9o0kjEeDOGguUUf-p28jBLksbCW/s1600/almond+joy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_p8X3VXId4w5NN9T3qpTLAYIwg21w6h6OuNo_nDePcJITyo5KDd0N0vUKHIBrUo6heuLAEDtnoudzrwX_7FhGb928JU80o5o-yywkdwam5lFX4XxE9o0kjEeDOGguUUf-p28jBLksbCW/s1600/almond+joy.jpg"/></a></div><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>I've been enchanted with candy bar inspired desserts lately, so I intellection I would create my own. Almond Joy is one of my all term selection candy bars and even change in cookie work!</span></p><div style="text-align: center;"><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96R-1-r0U6x_UHTcCUUQY2ENSrGCO7hKOsqIZZ0tO5dNP9HN-p9Rp1ju78moMKf_5-2s_-scSXft81O4tTAgU2gFlxHaK_sz7pu3lYmaUd89p5aUihpxJX8sqO7QlaBBZSgVy0ze3XH6l/s1600/Almond+Joy+Thumbprint+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="711" data-original-width="666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96R-1-r0U6x_UHTcCUUQY2ENSrGCO7hKOsqIZZ0tO5dNP9HN-p9Rp1ju78moMKf_5-2s_-scSXft81O4tTAgU2gFlxHaK_sz7pu3lYmaUd89p5aUihpxJX8sqO7QlaBBZSgVy0ze3XH6l/s1600/Almond+Joy+Thumbprint+Cookies+2.jpg"/></a></div></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>And they're unproblematic to sort with Pillsbury cookie dough. Retributive domesticate up the dough, then add liquified coffee and flour.</span></p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><b><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Ingredients</span></b><ul><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 roll 16.5 ounces Pillsbury refrigerated sugar cookies</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>4 ounces 113g semisweet baking chocolate, melted, cooled 10 minutes</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>2 tablespoons all purpose flour</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1/3 cup 112g sweetened condensed milk</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 cup plus 2 tablespoons (95g) sweetened coconut flakes</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1/4 cup 45g semisweet chocolate chips</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>32 raw almonds</span></li></ul><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGSDThjlJcaWyzxMKZVpJMRxZl_6_e-gFbGWi9mJT6Zfzg_XGR465oISYly8kD1Gybd4Lz9w7x9fNSTuv7yBU0M9XZDHCL64lykKh3Y8g0v7E2a03gy3mv6LRH1J6vTOoh94IEIJxO52a/s1600/Almond+Joy+Thumbprint+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="711" data-original-width="669" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGSDThjlJcaWyzxMKZVpJMRxZl_6_e-gFbGWi9mJT6Zfzg_XGR465oISYly8kD1Gybd4Lz9w7x9fNSTuv7yBU0M9XZDHCL64lykKh3Y8g0v7E2a03gy3mv6LRH1J6vTOoh94IEIJxO52a/s1600/Almond+Joy+Thumbprint+Cookies.jpg"/></a></div><p><b><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Instructions</span></b></p><ol><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Preheat oven to 350°F. Line two large cookie sheets with parchment paper.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>In large bowl, break up cookie dough. Stir or knead in melted baking chocolate and flour until well blended. Divide dough in half; wrap each half in plastic and refrigerate for 30 minutes.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Shape chilled dough into 32 balls. Place balls 1 inch apart on prepared cookie sheets.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Bake 10 to 12 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon. Cool until set, about 30 minutes.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Meanwhile, mix together milk and coconut. Drop heaping teaspoonfuls onto cooled cookies. Top each cookie with an almond.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>In a small microwavable bowl, microwave chocolate chips on high for 1 minute. Stir until smooth. Pour into a plastic resealable bag. Cut a tiny corner off and drizzle chocolate over cookies. Let the chocolate set for about 30 minutes before serving. Store extra cookies covered in the refrigerator up to 1 week.</span></li></ol></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-33314152441456791662019-09-18T19:35:00.001-07:002019-09-18T19:35:02.800-07:00Hazelnut Slice 'n' Bake Cookies #Christmas #cookies<br/><div id="post-body-8142537981229571727"><br/><meta content="Hazelnut Slice 'n' Bake Cookies  Toasted hazelnuts, flavouring, brownish sweeten, cinnamon, and river coffee totally converted me in..." itemprop="description"><div id="body-post-it"><br/><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Hazelnut Slice 'n' Bake Cookies </span></p><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Toasted hazelnuts, flavouring, brownish sweeten, cinnamon, and river coffee totally converted me into a helping 'n' heat cooky champion.</span></p><div style="text-align: center;"><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARw067-ODNcIF4ha7A7EnTbj8Qg_q6MbzLo4hB5aa1tYQDIAbPxF9OwOGofI46OxY7DToJFyQoqpCDGl42Yfm0VFx46t8YhuaR72hjKjKpQ4LYKoo5KXMQXGXTikP8VOXPmxrSLESavtg/s1600/hazelnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARw067-ODNcIF4ha7A7EnTbj8Qg_q6MbzLo4hB5aa1tYQDIAbPxF9OwOGofI46OxY7DToJFyQoqpCDGl42Yfm0VFx46t8YhuaR72hjKjKpQ4LYKoo5KXMQXGXTikP8VOXPmxrSLESavtg/s1600/hazelnut.jpg"/></a></div><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>I've been accomplishment intense over cut 'n' bake cookies for 4 life uncurving. I prefabricated a clutch on Monday. Wasn't too paradisaical with them. Totally flavorless, completely crumbly. Necessary many butter and something engrossing. On Tuesday, I prefabricated filbert "puddles" - not cookies. On Wednesday, the stars allied because I landed on the perfect ratio of flour, butter, and flavor.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua-Ly95nqoWwmLs3tag1r1CJGfnxRhOytCwTW9bd3QTLjrf9CLueBbjBSWOcrHbZnmK4SCmXpLNoQ1M6vG-3hkpvFaolSCmjFvPcMXHJsnolRB6G0OnZGJwSocx-C9ZteJZRx5r_nURqe/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies++2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="672" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua-Ly95nqoWwmLs3tag1r1CJGfnxRhOytCwTW9bd3QTLjrf9CLueBbjBSWOcrHbZnmK4SCmXpLNoQ1M6vG-3hkpvFaolSCmjFvPcMXHJsnolRB6G0OnZGJwSocx-C9ZteJZRx5r_nURqe/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies++2.jpg"/></a></div><p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>These portion 'n' heat cookies are ropy, crunchy on the edges, easy in the relate, and rumbling of chromatic edulcorate, seasoner, laurel, hazelnut, and insincere flavors. To top them off, I add a well medicate of thawed river brown. This way I knew Kevin would eat them. And they'd looking pretty in pictures. And it's chocolate.</span></p><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiL0-TeeF8EBq0X0Iw_1xHbXiIsbGB37A6pTY5q6mTK5m1JinN30344EN0F4yvEn5Zb15DC68wfJaa861gVa6jl6JYZHowC9XmQXXO3dr8wtjtJQPdV50pmYN4qzJgzxQElMdDIeOgfO00/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="663" data-original-width="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiL0-TeeF8EBq0X0Iw_1xHbXiIsbGB37A6pTY5q6mTK5m1JinN30344EN0F4yvEn5Zb15DC68wfJaa861gVa6jl6JYZHowC9XmQXXO3dr8wtjtJQPdV50pmYN4qzJgzxQElMdDIeOgfO00/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies.jpg"/></a></div><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Ingredients:</span><ul><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>3/4 cup (170g) unsalted butter, softened to room temperature</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>2/3 cup (133g) packed light or dark brown sugar</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 large egg, at room temperature</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 teaspoon pure vanilla extract</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>2 cups (250g) all-purpose flour (spoon & leveled)</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1/2 teaspoon ground cinnamon</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1/4 teaspoon salt</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>1 cup (120g) toasted and finely chopped Diamond of California hazelnuts, divided1</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>optional: coarse sugar for rolling</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>8 ounces (226g) milk chocolate, coarsely chopped2</span></li></ul><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9gDAmY5J8Q-zuJgjsNMRPV73KCNA8NEO7fKHsR_Me3N9yiaOqnRceCcrMEa24d6X07JYLMpxoG1YQuRzvxyqm8RNrVq7q66ZKO5MS81NbFwlTGbr16vOKOOCM7v42d7bnWnbOjP013hB/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies++3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="658" data-original-width="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9gDAmY5J8Q-zuJgjsNMRPV73KCNA8NEO7fKHsR_Me3N9yiaOqnRceCcrMEa24d6X07JYLMpxoG1YQuRzvxyqm8RNrVq7q66ZKO5MS81NbFwlTGbr16vOKOOCM7v42d7bnWnbOjP013hB/s1600/Hazelnut+Slice+%2527n%2527+Bake+Cookies++3.jpg"/></a></div><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Directions:</span><br/><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'><br/></span><br/><ol><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Remove logs from the refrigerator and roll into coarse sugar, if desired. It's really only for added crunch and a little sparkle! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.</span></li><li><span style='font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;'>Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!</span></li></ol></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-23643511281483899192019-09-13T22:48:00.001-07:002019-09-13T22:48:59.025-07:00HOW TO MAKE APPLE CIDER DONUTS<br/><div id="body-post-it"><br/><div style="text-align: center;"><p>HOW TO MAKE APPLE CIDER DONUTS</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA2_2GzpdD9pzSpSA_dMCim-JAnVYxSJP5qSr0dQdnn1N64_BUkdgBOGEhLEDdwgY3_IGYn0JlsXGvOaedWvY-zggZNm4i8pKPiEI0gbgEFQzhvUMv5bILQ2JW8lttMzEGFrGgIG2DipD/s1600/How+To+Make.png" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA2_2GzpdD9pzSpSA_dMCim-JAnVYxSJP5qSr0dQdnn1N64_BUkdgBOGEhLEDdwgY3_IGYn0JlsXGvOaedWvY-zggZNm4i8pKPiEI0gbgEFQzhvUMv5bILQ2JW8lttMzEGFrGgIG2DipD/s1600/How+To+Make.png"/></a></div></div><p>If you like to eat apple cider donuts, make yourself at home.</p><p>With a recipe I will share you can easily make it at home!</p><p>prove it yourself ...</p><p>The recipe makes about eighteen donuts,</p><br/>Ingredients :<ul><li>1/2 cup buttermilk (well shaken)</li><li>1 cup granulated sugar</li><li>1/2 teaspoon vanilla extract</li><li>2 teaspoons baking powder</li><li>1/2 teaspoon ground cinnamon</li><li>1/4 teaspoon ground nutmeg</li><li>1/4 teaspoon salt</li><li>1 cup apple cider</li><li>2 large eggs</li><li>4 tablespoons melted butter (cooled)</li><li>Vegetable oil (e.g., canola oil or peanut oil)</li><li>3 1/2 cups/16 ounces all-purpose flour (plus more as needed)</li><li>1 teaspoon baking soda</li></ul><p>For the Cinnamon Sugar:</p><ul><li>1 1/2 tablespoons ground cinnamon</li><li>1 cup granulated sugar</li></ul><br/>HOW TO MAKE IT<p>1. insert the apple cider into a saucepan and bring it to a boil over high heat. lessen the heat to medium and boil until it is become to 1/4 cup, about 15 minutes.</p><p>2. In a large bowl, mix the flour, sugar, baking soda , baking powder,cinnamon,salt and  nutmeg. beat to blend thoroughly.</p><p>3. whisk the buttermilk and eggs together until well blended In another bowl.whisk in vanilla extract and the melted butter.</p><p>4. mix the dry ingredients and mix to form a soft, until well mixed. (You can wear a stand mixer or mix by hand) .</p><p>5. line a large baking sheet with parchment paper; spread liberally with flour.With floured hands, pat the dough out onto the parchment paper to a thickness of about 3/8-inch to 1/2-inch.Transfer the baking sheet to the freezer for about 15 minutes, until firm and well chilled.refrigerate the dough for about 1 hour.</p><p>6. meantime, insert about 2 to 3 inches of vegetable oil into a large ,heavy saucepan or oven, .  thermometer the pan and  to 350 F.</p><p>7. take the dough from the refrigerator or freezer and move it it to a floured work surface.Cutslice the donuts out with a 3-inch doughnut cutter.wet it into flour between cutting out the dough to keep the dough from sticking and re-roll the dough as necessary and cut out donuts until all dough is used.</p><p>8. combine 1 cup of granulated sugar and 1 tbsp of cinnamon in a bowl , Place paper towels on a baking sheet.</p><p>9. lower the about 3 to 4 donuts into the hot oil Using a metal spatula or skimmer. Fried the donuts on for 1 minute or until golden brown.Remove the donuts to the paper towel-lined baking sheet to drain, Repeat until it runs out .</p><p>10. mix the donuts into the cinnamon sugar mixture while  still warm, coating them completely or according to your taste</p><p>Good Luck !<br/></p><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-43160423649183386592019-09-13T20:44:00.001-07:002019-09-13T20:44:58.702-07:00Marraquetas - popular bread in Chile<br/><div id="post-body-3811788800041877038"><br/><meta content="La marraqueta is the most popular bread in Chile. Marraquetas (also known as pan chileno, pan frances, and pan batido). Marraquetas are usua..." itemprop="description"><div id="body-post-it"><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R9HcHdCk6tgB1V-r7tyslDJZkF-OLSuOpYfFjJNPKGZSLFtp5Ywb85YwM1h1U65_B-CwrtJvKY7_ZKi1w1K1S45a6bKp4zsxUrg0cHQaYyg9LLRVA4weCPAoSusDvawdadFxYM1pn321/s1600/Easy+Kraft+Recipes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R9HcHdCk6tgB1V-r7tyslDJZkF-OLSuOpYfFjJNPKGZSLFtp5Ywb85YwM1h1U65_B-CwrtJvKY7_ZKi1w1K1S45a6bKp4zsxUrg0cHQaYyg9LLRVA4weCPAoSusDvawdadFxYM1pn321/s640/Easy+Kraft+Recipes.png" width="256"/></a></div><br/>La marraqueta is the most popular bread in Chile. Marraquetas (also known as pan chileno, pan frances, and pan batido). Marraquetas are usually enjoyed by chilies for breakfast.<p>Ingredients :</p><ul><li>Optional: 2 tablespoons sourdough starter</li><li>2 teaspoons salt​</li><li>3 1/2 cups flour (all purpose) ​</li><li>1 1/2 cups warm water</li><li>1 teaspoon instant yeast</li></ul><p>How to Make It :</p><p>1. Place the flour in the bowl of a standing mixer to mix them together briefly, add the remaining ingredients, and using the dough hook attachment, begin to knead them together.</p><p>2. Round out the dough like a ball , the dough should be like a ball with a strong but strong texture , continue until 10 minutes until the dough is soft, elastic, and not sticky anymore</p><p>3. Put dough in an oiled bowl and cover with a plastic warp or towel, put rise in a warm place until dough double size. Dough can be refrigerated overnight for also improve the flavor.</p><p>4. Put dough down and split into 10 equal pieces (100 grams each) and Roll each piece into a smooth ball.</p><p>5. Take on two balls of dough and place them side by side, touching closely, to form an oval. Roll the oval on the counter, horizontally, to help attach the two batter balls together. Let the dough balls be paired for 5 minutes, covered with a wet towel.</p><p>6. Heat  on the oven to 400 F. Wear a rolling pin to flatten the paired dough balls into a flat oval shape, by rolling over them lengthwise in both directions. Put the flattened dough onto a baking sheet lined with parchment. Use a pizza cutter to make a line from end to end, lengthwise, cutting deeply but not all the way through and Repeat with remaining dough, until you have 5 flat, double rolls on the baking sheet. Use the side of your hand or the tips of your fingers to press down on the cut made with the pizza cutter, pressing down firmly to completely flatten the dough along this groove.</p><p>7. Put the rolls in the oven and sprinkle 1 cup of ice cubes in the bottom of the oven to create steam.<br/>burn rolls for 15 to 20 minutes or until golden and crusty in oven.</p><p>Good Luck !</p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-47772957056702896102019-09-13T18:41:00.001-07:002019-09-13T18:41:19.617-07:00Sushi Cake Recipe - Easy Kraft Recipes<br/><div id="body-post-it"><br/>. Sushi Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkL7muTOGOk3DeHodI-FCTA3XL4J1-7AIDPOJm1xWFiPbSUHMcvoMM2Yuz3KiEYZQqSdm25PhOW-D0UQ8WGIzUNVACl9NlQIV1lOOsPBKuwySmi8YA1wSyJaFCPG4KMF8H517sa7zLIJl/s1600/sushi+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkL7muTOGOk3DeHodI-FCTA3XL4J1-7AIDPOJm1xWFiPbSUHMcvoMM2Yuz3KiEYZQqSdm25PhOW-D0UQ8WGIzUNVACl9NlQIV1lOOsPBKuwySmi8YA1wSyJaFCPG4KMF8H517sa7zLIJl/s1600/sushi+cake.jpg"/></a></div><br/>We will make "Sushi Cake" which is suitable for parties where guests bring their own food to share and eat together. We will decorate sushi in the form of cakes with various colors.<p><b>Ingredients :</b></p><ul><li>300g of rice (type of short grain or short grain)</li><li>400ml of water</li><li>(To cook rice)</li><li>3 tablespoons of rice vinegar</li><li>2 tablespoons of sugar</li><li>1 teaspoon of salt</li><li>4 dried shiitake mushrooms</li><li>1 tablespoon of sugar</li><li>1 1/3 tablespoons (or 20ml) of shoyu</li><li>1/2 (or 70g) carrots</li><li>1 tablespoon of sugar</li><li>1/4 teaspoon of salt</li><li>1 egg</li><li>4 okra</li><li>4 slices of smoked salmon</li><li>2 teaspoons of white sesame</li><li>enough mayonnaise</li><li>salt to taste</li><li>enough vegetable oil</li></ul><br/>How To Make :<p>1. Add rice to a large bowl. Mix rice vinegar, sugar and salt then pour it over the rice in a circular motion and mix well. Cool the rice with the fan until the steam disappears. Set aside 1/3 of sushi rice and mix with sesame.</p><p>2. Squeeze shiitake mushrooms, cut and remove the stems and thinly slice the umbrellas. Boil 300ml of water along with shiitake mushroom slices while covering the pan. When boiling, reduce the heat and boil again for 15 minutes. Then add shoyu and sugar while mixing well, continue the stew with an open pan until there is no liquid.</p><p>3. Slice the carrot strips like matches with a length of 3cm wide by 2mm. Boil carrots in 200ml of water over low heat for 5 minutes. For shiitake and carrot slices, leave it in a pan for cooling to absorb flavor.</p><p>4. Sprinkle a pinch of salt onto the okra while rubbing it with your hands to remove the fine hair. Next boil for 1 minute. After that, cool it with ice water. Cut and remove the stem, then slice the okra thinly.</p><p>5. Break the eggs in a bowl, add a pinch of salt and shake. Heat the frying pan and coat the frying pan with a little vegetable oil. Pour eggs to make an omelet with low heat.</p><p>6. Cut the egg strips with a width of about 4cm. Stack all the pieces and then thinly slice 4cm long.</p><p>7. Prepare a baking sheet with a diameter of 16 times 18 cm and a carton cut in a circle that fits the size of the cookie cutters. Cover the pan with plastic. Add some white sushi rice to the baking pan, press and flatten it with a carton that has also been coated with plastic. Then top the rice, place the pieces of shiitake mushrooms, then reinsert the remaining white sushi rice, flatten the rice and then arrange the carrot slices. Finally, add sushi rice mixed with white sesame seeds, press and flatten with a carton.</p><p>It is important to flatten each layer of sushi rice with a circular cardboard that has been coated with plastic.</p><p>8. Cut 4 slices of smoked salmon lengthwise and wrap each slice in a chopstick to form like a rose. Pull the chopsticks when the flower shape is right. Add 2 to 3 tablespoons of mayonnaise in a small plastic bag and tie the plastic.</p><p>9. Let the sushi cake be in the baking dish when taken to the party. While the slices of okra, omelet and salmon with flower shapes are stored and carried with different containers.</p><p>10. When at the party place, remove the sushi cake from the baking sheet and put it on a plate. Sprinkle the omelette slices on the top of the cake. Cut around 5mm one piece of plastic tip containing mayonnaise and squeeze to remove plastic mayonnaise to the edge of the sushi cake. Arrange the pieces of okra on top of mayonnaise and finally decorate the sushi cake with salmon in the shape of a rose.<br/></p><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-54382716028221867262019-09-13T17:38:00.001-07:002019-09-13T17:38:57.394-07:00Soup Kenchin-jiru Recipe - Easy Kraft Recipes<br/><div id="post-body-4806615512556523794"><br/><meta content="Soup Kenchin-jiru We will make Japanese-style soup that contains lots of vegetables. Kenchin-jiru was once a meat or fish dish made for Budd..." itemprop="description"><div id="body-post-it"><br/>Soup Kenchin-jiru<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_G0s2I_CkwRMJsWrhrlyRmGjKFKZyNHCVm189rEf2Dw7yDhc70EE9j94ykq34jBZ7nGN6T8IPxxhBbedAHOmyM2AHbLQkWdhmx8uL4nB5X9LqswD4nbK_dqfJ2wShwfHnZ_i5m0c6C-Jy/s1600/kenchi+jiru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_G0s2I_CkwRMJsWrhrlyRmGjKFKZyNHCVm189rEf2Dw7yDhc70EE9j94ykq34jBZ7nGN6T8IPxxhBbedAHOmyM2AHbLQkWdhmx8uL4nB5X9LqswD4nbK_dqfJ2wShwfHnZ_i5m0c6C-Jy/s1600/kenchi+jiru.jpg"/></a></div><br/>We will make Japanese-style soup that contains lots of vegetables. Kenchin-jiru was once a meat or fish dish made for Buddhist monks. We will saute vegetables with oil and then boil them with skipjack fish and shiitake mushrooms.<p><b>Ingredients :</b><br/><b><br/></b><br/></p><ul><li>4cm daikon radish (150g)</li><li>1/2 carrot (70g)</li><li>2 taro</li><li>2 dried shiitake mushrooms</li><li>1/2 tofu silk (150g)</li><li>2 tablespoons of sesame oil</li><li><br/></li><li>800ml Drawstring skipjack broth</li><li>(To make dashi broth)</li><li>100ml shiitake mushroom broth (or 100ml drawstring skipjack broth)</li><li>1 tablespoon of shoyu</li><li>1/2 teaspoon of salt</li><li>2 small leeks</li><li>Slices of Japanese lemon or yuzu orange peel</li><li>Japanese chili powder or togarashi</li></ul><br/>How To Make :<p>1. Slice the tofu into 2cm dice by hand and drain with a filter.<br/>2. Peel the daikon turnip and cut it in half into two parts, then cut it out again so that it becomes four parts. Then slice thinly slanted 5mm in size. Peel the carrots and cut in two lengthwise and thinly sliced ​​with a thickness of 4mm.<br/>3. Rinse the taro, dry and peel the skin. Slice thinly with a thickness of about 5mm. Put the slices in a bowl. Add a pinch of salt, apply salt to the taro with your hands. Then rinse again with water.<br/>4. Drain shiitake mushrooms that have been soaked in water overnight. Leave the soaked liquid to use on the next occasion. Cut and remove part of the shiitake mushroom stem and slice the thin portion of the mushroom umbrella with a thickness of about 1mm.<br/>5. Slice the onion. Remove the white part of the yuzu lemon peel that feels bitter and thinly slices the skin.<br/>6. Heat sesame oil in the frying pan and start with sauteed radishes and carrots. After both have been covered with oil evenly, put in taro, then shiitake mushrooms and finally know.<br/>7. After all the ingredients have been sauteed evenly, add the cakalang dashi broth and 100 ml of shiitake soaked water. Cook over medium heat until boiling. Reduce the heat, add shoyu and boil again for about 20 minutes.<br/>8. After 20 minutes check the texture of the vegetables. If it's soft, taste the soup and add salt if needed. Then turn off the stove. Serve the soup in a bowl and sprinkle with sliced ​​onions and yuzu orange on top. Add Japanese chili powder or togarashi if you like.<br/></p><br/></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-12409906171948963392019-09-13T16:37:00.001-07:002019-09-13T16:37:00.418-07:00How To Make Tara-Chiri - Easy Kraft Recipes<br/><div id="post-body-889108072784204263"><br/><meta content='Tara-Chiri We will make hot cup dishes using tara or cod fish that enter the harvest period in winter. "Chiri" is a hot dish where...' itemprop="description"><div id="body-post-it"><br/>Tara-Chiri<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNEHm_WuMs98hRfXPvc2_gQoJu7KaDmF1PJyAtaBfJS0emPDvaTpLXGjc68rVGmDSUqSUPcaRc1WgkAkPOqQCri9guxJ6qJxGqkwQNK-NAoQcUkblL69qb9wo0Sx7damNqTQZXWtMnc_I/s1600/Tara+Chiri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNEHm_WuMs98hRfXPvc2_gQoJu7KaDmF1PJyAtaBfJS0emPDvaTpLXGjc68rVGmDSUqSUPcaRc1WgkAkPOqQCri9guxJ6qJxGqkwQNK-NAoQcUkblL69qb9wo0Sx7damNqTQZXWtMnc_I/s1600/Tara+Chiri.jpg"/></a></div><p>We will make hot cup dishes using tara or cod fish that enter the harvest period in winter. "Chiri" is a hot dish where ingredients such as fish, vegetables and tofu are boiled and then eaten with ponzu sauce (the basic ingredient of citrus). We will also teach you to enjoy "shime" by making the remaining soup become porridge.</p><p><b>Ingredients :</b></p><p>4 cod fish fillets (400g)<br/>1 block of tofu (300g)<br/>4 Chinese cabbage leaves (400g)<br/>1 leek<br/>1 sheet of kombu (size 8cm)<br/>Salt to taste</p><p>Sauce Ponzu</p><p>1 tablespoon of lemon juice such as yuzu or lemon<br/>1 tablespoon of vinegar<br/>2 tablespoons of shoyu<br/>2 tablespoons of water</p><p>For rice porridge<br/>150g cold rice<br/>1 egg<br/>4 leeks<br/>Salt to taste<br/>Shoyu to taste</p><p>Ho To Make :</p><p>1. First make ponzu sauce. Cut the lemon and squeeze. Mix one tablespoon of lemon juice with vinegar, shoyu and water.<br/>2. Cut the codet fillets 3 or 4 centimeters wide. Sprinkle the filet with 2/3 teaspoons of salt and let stand for 30 minutes. Cut the cubes with a size of about 2 centimeters.<br/>3. Cut Chinese cabbage with a length of about 6 centimeters, then for the white cabbage part, the strip is 1 centimeter wide while the green leaves are cut by 2 centimeters. Cut thin slices of onion. Then thinly slice the leek.<br/>4. Pour 1 liter of water into a pan, wipe the kombu with a clean cloth and place it on the bottom of the pan. Add 1/2 teaspoon of salt and boil over medium heat. After boiling, put the pieces of Chinese cabbage and then find out.<br/>5. Add cod and boil for 4 to 5 minutes. Add the chopped onion and turn off the heat after 1 minute.<br/>6. This dish can be served in a small bowl and poured in enough ponzu sauce. The ponzaus sauce can also be put in a small container for dyeing.<br/>7. Make porridge with the remaining soup. Preheat the remaining soup, about 400ml. Add water if needed.<br/>8. Add salt and shoyu to taste. Add cold rice to the pan.<br/>9. Beat the eggs in a bowl, then pour into the pan. After inserting the onion slices, turn off the heat. The porridge is ready to eat.</p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-78818124301631228372019-09-13T15:35:00.001-07:002019-09-13T15:35:00.737-07:00Dumplings Fill Chicken Meat - Easy Kraft Recipes<br/><div id="post-body-2875290679202356355"><br/><meta content="Dumplings Fill Chicken Meat Want to enjoy delicious and delicious chicken meat dumplings? Come on, try to make it yourself. The recipe is qu..." itemprop="description"><div id="body-post-it"><br/>Dumplings Fill Chicken Meat<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlML0wYAridme9txlfsHURdgW0thF6-reiKGZamnhwftU5HVTrg-WgNeaVtxEWAJqT5hHilYjHJcdkARR3XLANXJsbDCwO02p3T6cbL-io95V2J7csFyOUyVldk0QfDeF90utagoiyXJco/s1600/dumplings+chicken+meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlML0wYAridme9txlfsHURdgW0thF6-reiKGZamnhwftU5HVTrg-WgNeaVtxEWAJqT5hHilYjHJcdkARR3XLANXJsbDCwO02p3T6cbL-io95V2J7csFyOUyVldk0QfDeF90utagoiyXJco/s1600/dumplings+chicken+meat.jpg"/></a></div><p>Want to enjoy delicious and delicious chicken meat dumplings? Come on, try to make it yourself. The recipe is quite easy to follow.</p><p><b>Ingredients :</b><br/><b><br/></b><br/></p><ul><li>250 grams of chicken fillet</li><li>leeks to taste, chopped</li><li>1 tbsp oyster sauce</li><li>1/4 tsp salt</li><li>1 tablespoon of sesame oil</li></ul><p><b>Leather Material :</b><br/><b><br/></b><br/></p><ul><li>250 grams of low protein flour</li><li>1/2 tsp salt</li><li>50 cc of hot water</li></ul><br/><b><br/></b><b>How to make :</b><br/><b><br/></b>1. Mix all skin ingredients, stir and knead. Let stand for 30 minutes by covering a cloth or plastic.<br/>2. Form the dough into small dots, then flatten.<br/>3. Mix chicken, spring onion, oyster sauce, salt and sesame oil. Knead the filling ingredients until well blended.<br/>4. Take the dumpling skin, fill in chicken meat to taste. Bind the edges.<br/>5. Steam dumpling, serve with sesame sprinkles (if you like) and can be enjoyed immediately.<p>Good luck, ma'am!<br/></p><br/></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-45177453090998124342019-09-13T14:33:00.001-07:002019-09-13T14:33:02.309-07:00How To Make Spaghetti Donut<br/><div id="post-body-5306851728066003219"><br/><meta content="How To Make Spaghetti Donut Apparently the culinary world doesn't stop to be creative. Some time ago, a video appeared which made me cur..." itemprop="description"><div id="body-post-it"><br/>How To Make Spaghetti Donut<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2phtNkoTzGo5_nCcNc-vr7jgS-KC2Rggqh5Vuvw8Kc59epOKXqYtuW5ncrXO4n_2UEO5U3hwejDrGN7fi3LzRkvkpigDd7xDgPBxEcreIm4Srd9TUu_b7caUUUkZszJbUq6OSuWl6Jui/s1600/spaghetti+donut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2phtNkoTzGo5_nCcNc-vr7jgS-KC2Rggqh5Vuvw8Kc59epOKXqYtuW5ncrXO4n_2UEO5U3hwejDrGN7fi3LzRkvkpigDd7xDgPBxEcreIm4Srd9TUu_b7caUUUkZszJbUq6OSuWl6Jui/s1600/spaghetti+donut.jpg"/></a></div><p>Apparently the culinary world doesn't stop to be creative. Some time ago, a video appeared which made me curious and made me hungry, namely spaghetti donuts. Hmmm, it seems very tempting, because this spaghetti donut comes with mozzarella cheese which is stretched when cut. Wow!</p><p>Curious? You can make yourself at home with the following recipe.</p><p><b>Spaghetti Donut Recipe  </b><br/><b><br/></b>Ingredients :</p><p>200 grams of spaghetti, boiled until al dente<br/>2 eggs<br/>1 cup mozzarella cheese<br/>1/4 cup of grated parmesan cheese<br/>1/4 cup of cream or plain full cream milk<br/>Pepper powder<br/>Nutmeg powder<br/>Salt</p><p><b>How to make:</b></p><p>1. Mix all ingredients together<br/>2. If the mixture is too liquid, add mozzarella cheese<br/>3. Take the donut mold, coat it with butter<br/>4. Arrange spaghetti into the mold<br/>5. Bake for 12-17 minutes in an oven at 190 degrees Celsius to golden yellow<br/>6. Cool it first for about 2 minutes, remove it from the baking sheet and be ready to serve.</p><p>Easy isn't it? This recipe can also be you</p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-30949633526077518662019-09-13T13:31:00.001-07:002019-09-13T13:31:46.093-07:00Delicious Red Peppers with fill<br/><div id="post-body-7196128761310950810"><br/><meta content="Delicious Red Peppers with fill This is one of our favorite recipes, but we'll get rid of the typical rice, sour cream, and oil that goe..." itemprop="description"><div id="body-post-it"><br/>Delicious Red Peppers with fill<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJR8eXjcfHbYsNHudDrUiPy-0aKHpr7QCexZbGGr5xDh0ZFhZ4glWjjVaC-aJXdNvTbrQBeVOQG6i9_xGF2xnhUr6QuoGZ1RmglEj5JQSxQS_ApTe1F57gIpedqUnQ0w3FtEGUivwcobn/s1600/red+peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="713" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJR8eXjcfHbYsNHudDrUiPy-0aKHpr7QCexZbGGr5xDh0ZFhZ4glWjjVaC-aJXdNvTbrQBeVOQG6i9_xGF2xnhUr6QuoGZ1RmglEj5JQSxQS_ApTe1F57gIpedqUnQ0w3FtEGUivwcobn/s1600/red+peppers.jpg"/></a></div><p>This is one of our favorite recipes, but we'll get rid of the typical rice, sour cream, and oil that goes into this menu recipe to make it feel healthier and lower in carbohydrates. With a combination of meat, earthworms, onions, and garlic, you will certainly love the delicious taste!</p><p>Ingredients :</p><p>• 4 large red peppers, halved, seeds removed.<br/>• 3/4 pound ground blow.<br/>• 1/2 pound of meat.<br/>• 1 medium onion, chopped.<br/>• 3 cloves of garlic, chopped.<br/>• 2 teaspoons of beef bouillon beans.<br/>• 1/2 teaspoon of garlic powder.<br/>• 1/4 teaspoon salt.<br/>• 1/4 teaspoon black pepper.<br/>• Spice salt strips, preferably Lawry's.<br/>• 1 tomato, diced.<br/>• 1 cup mushrooms, finely chopped.<br/>• 1 1/2 cups of grated cheese.<br/>• 1/2 cup scallions, thinly sliced.<br/>• 1 cup hot water.</p><p>how to make:</p><p>1. Preheat oven to 350 ° F. In a hot skillet, saute calamari ground meat, chopped onion and garlic until brown. Add 1 teaspoon of bouillon, garlic powder, salt, pepper, and seasoning salt. Move. Drain fat. Add tomatoes, mushrooms, and cheese. Stir until the cheese melts and remove from the fire. Opt out.<br/>2. Mix the hot water with the remaining broth. Stir and let dissolve.<br/>3. Fill the pieces of red chili with stuffing. Pour the water or bouillon mixture into the pan until the bottom is closed. Place full pepper into a baking dish. Cover with foil and bake for 35 minutes. After 35 minutes, remove the cover and put a little juice into the filling. Replace the cover and bake for an additional 10 minutes.<br/></p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-35826486251664760492019-09-13T12:27:00.001-07:002019-09-13T12:27:08.550-07:00How To Make Spaghetti Pomodoro<br/><div id="body-post-it"><br/><p><b>How To Make Spaghetti Pomodoro </b></p><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZtt8DxDXXDu8-6EbXOU7XESW9B1sLd2M2N1361gJioWV-DD3E2PTDkMLpMBsC66YcH0MIWM21hRLSn292EwufmaHHhMUQvKuxEK536Q-0NcV2BBYnNoO9vU-RCdL4jaUgSh8gsdMAR2p/s1600/pomodoro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="831" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZtt8DxDXXDu8-6EbXOU7XESW9B1sLd2M2N1361gJioWV-DD3E2PTDkMLpMBsC66YcH0MIWM21hRLSn292EwufmaHHhMUQvKuxEK536Q-0NcV2BBYnNoO9vU-RCdL4jaUgSh8gsdMAR2p/s1600/pomodoro.jpg"/></a></div>Cooking spaghetti and spices that you like can be simple, simple, and complex. In Italy, if you don't have much time to cook, and there are only fresh vegetables in the fridge, you can still make delicious spaghetti dishes. One of them is the recipe for spaghetti pomodoro which we will present the following recipe.<p>Spaghetti Pomodoro is suitable for those of you who do not really like the taste of heavy spaghetti or prefer fresh vegetables, compared to the taste of meat that is too timeless. Of course it will be more fun if you can make it yourself. How? Please take a look at the easy recipes that we have presented below!<br/><b><br/></b><b>Spaghetti Pomodoro Recipe</b></p><p>Ingredients :</p><ul><li>     50 ml of extra virgin olive oil</li><li>     1 large onion, chopped</li><li>     4 pieces of garlic, roughly chopped</li><li>     Chili powder to taste</li><li>     Canned tomato puree</li><li>     Fresh pepper</li><li>     3 stalks of fresh basil leaves</li><li>     12 ounces of spaghetti</li><li>     75 grams of Grated Parmesan cheese</li></ul><p>Basil-Garlic Oil :</p><ul><li>    60 mL extra virgin olive oil</li><li>    6-8 garlic</li><li>    10 fresh basil leaves</li><li>    Chili powder to taste</li></ul><br/><b><br/></b><b>How to make :</b><p>    Boil water in a large pan. Provide ice water in another container. slice the bottom of the tomato to form the letter X, boil it in boiling water for 15 minutes, then transfer it to ice water as soon as possible. Do it with the remaining tomatoes. Pull the tomato skin with your hands or knife, if the skin is still sticky, use a vegetable peeler. Cut the tomatoes in half and remove the seeds using your fingers.<br/>    Use a pan with a wide diameter, heat 2 tablespoons of olive oil with medium heat. Add fresh and canned tomatoes, chili powder, and season with enough salt and pepper (tomato sauce thickens, don't use too much salt). Let the tomatoes cook for a few minutes, then gently chop using potato masher. Cook the tomatoes for 20-25 minutes until the tomatoes are tender and the sauce thickens. You can make a sauce first, you can store it for 2 days in the refrigerator or freeze for longer storage.<br/>    Make basil-garlic oil: Heat 4 tablespoons of olive oil over low heat, add garlic, basil leaves and chili powder. Let it simmer slowly so that the flavor is perfect. When the garlic is browned, turn off the heat and set aside for 10 minutes to cool. The longer you silence the oil, the more oily the flavor will be. Take the onions and basil, leave the oil and store.<br/>    Cook spaghetti, boil water and add salt. Add spaghetti to al dente and drain. Leave a little pasta cooking water.<br/>    Add the pasta to the sauce and cook over medium heat, stirring the pasta and sauce using a wooden spoon until the soft pasta and sauce blend together. If the sauce is too thick, add a little pasta cooking water. Turn off the heat, add butter, basil and cheese, mix well.<br/>    For presentation, paste pasta with a little basil-garlic oil.</p><p>Generally to make Scarpetta sauce used 20 for medium-sized fresh ripe tomatoes. In this spaghetti scarpetta recipe, canned tomatoes are added because the results are better. Canned tomatoes are taken at the peak of maturity, while high-quality ripe tomatoes are rather difficult to find on the market. This recipe has a medium thickness of sauce, and is combined with basil-garlic oil so it feels guaranteed to "kick" enough. Come on, try it soon!<br/></p><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-30395692248744039992019-09-13T11:27:00.001-07:002019-09-13T11:27:02.741-07:00How To Make Spaghetti Scallop Butter Sauce<br/><div id="body-post-it"><br/><p><b>How To Make Spaghetti Scallop Butter Sauce</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4RVQpjL17Vrxon2ALvN8kyRGM0UAhSapHxOSy9WbzMqmLbNge-EkDon1lxZebdKbgodb10b-cOGsRUgffSF4_ZiObwdkAddDWQLUja0_S3c_LPrgIB-YPW5KgCSF8lG4bTalGOeBnFns/s1600/scallop+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="831" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4RVQpjL17Vrxon2ALvN8kyRGM0UAhSapHxOSy9WbzMqmLbNge-EkDon1lxZebdKbgodb10b-cOGsRUgffSF4_ZiObwdkAddDWQLUja0_S3c_LPrgIB-YPW5KgCSF8lG4bTalGOeBnFns/s1600/scallop+butter.jpg"/></a></div><br/>Scallop, or scallop is one type of food with very high animal protein. In Indonesia, the cultivation of Simping shells has been done a lot, and this loop is sold in the form of frozen packaging. Because of its delicious taste and attractive appearance, scallops or simping are processed as one of the main foods from various parts of the world, including Indonesia. What is often processed is a cylindrical and white part of the meat. Scallop is processed from sushi to classy menus in classy restaurants.<p>You can get a joke in traditional markets that provide seafood in your area, or that have been packaged in frozen form in supermarkets in big cities. If you are bored with the same Italian-style spaghetti, this time we present an Italian fusion recipe with Oriental flavor, namely Butter Spaghetti Scallop Recipe. Have fun experimenting with spaghetti!</p><p>Spaghetti Scallop Butter Sauce Recipe</p><p>Ingredients :</p><ul><li>    160 gr spaghetti</li><li>    4 tablespoons of unsalted butter</li><li>    8 large dry scallops</li><li>    1 tablespoon of shoyu / soy sauce</li><li>    1 tablespoon of onion</li></ul><p>How to make :</p><p>    Bring to a boil of water, add a little salt, boil spaghetti one minute faster than the serving advice on the packaging.<br/>    minutes before the spaghetti is removed, heat the pan over medium heat, add butter. Melt the butter until it coats the pan, then add the scallop.<br/>    Fry the scallops, do not flip them until they look translucent.<br/>    Flip the scallop, fry until the butter is brown, but not burnt.<br/>    Get rid of the frying pan from the fire, add the shoyu / soy sauce. Put the pan back on the fire, let the sauce thicken. Turn the scallop occasionally.<br/>    Move the scallop to the plate, and add spaghetti to the pan. Stir in spaghetti and sauce with tongs until well blended.<br/>    Serve spaghetti on a serving plate, with a scallop on the top, and sprinkle the onion slices.</p><p>Processing scallops can be tricky the first time you process them. Dry scallop is a type of scallop without other additives. Generally, scallop sellers add phosphate to make it more white and dense, but a good dry scallop has a slightly brownish color. To make a delicious caramel layer on a scallop, you have to fry the scallop quickly. Use a non-stick frying pan to fry scallops. If you use a frozen scallop, remove the scallop from the freezer and leave it for a while on a towel / towel for at least 10 minutes.</p><p>Are you ready to try making this spaghetti scallop butter sauce in your home? What are you waiting for!<br/></p><br/></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-10725958424657131702019-09-13T10:25:00.001-07:002019-09-13T10:25:00.797-07:00Spaghetti Creamy Chicken Recipe - Easy Kraft Recipes<br/><div id="post-body-3241819801404583267"><br/><meta content="Spaghetti Creamy Chicken Recipe Spaghetti is not only served with beef as we often consume everyday. Many variations of other animal protein..." itemprop="description"><div id="body-post-it"><br/><p><b>Spaghetti Creamy Chicken Recipe</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ31XXRe53msYe6Elbd_7YMx4y94DvWpyCRlXAM19cPdSBOfeu7-3neWCfQ8BGUfA8-1TNz_4_QpPo6-DgjVtjqTYHQvSkqMDFaK3LkdNEFsc9VXaSW8-NkwheFhioE1HMd3xvTgtkkpPy/s1600/Spaghetti+Creamy+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="831" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ31XXRe53msYe6Elbd_7YMx4y94DvWpyCRlXAM19cPdSBOfeu7-3neWCfQ8BGUfA8-1TNz_4_QpPo6-DgjVtjqTYHQvSkqMDFaK3LkdNEFsc9VXaSW8-NkwheFhioE1HMd3xvTgtkkpPy/s1600/Spaghetti+Creamy+Chicken.jpg"/></a></div><br/>Spaghetti is not only served with beef as we often consume everyday. Many variations of other animal protein sources can be your favorite pasta variations. One of them is using chicken meat. Chicken meat has less fat content than beef or lamb, but the protei is quite high. Suitable for those of you who are on a low fat diet.<p>If you are bored with mediocre spaghetti preparations, you can try our following recipe: Creamy Chicken Spaghetti Recipe. Soft blend of chicken meat and soft and creamy Italian cheese sauce, combined with your favorite vegetables will make you melt. What are you waiting for, let's follow these easy steps!</p><p>Spaghetti Creamy Chicken Recipe<br/><b><br/></b><b>Ingredients : </b></p><ul><li>    ¼ kg of spaghetti</li><li>    2 cups of ready-to-use frozen vegetables</li><li>    1 tbsp</li><li>    ½ kg of fillet chicken breast, sliced ​​in strip form</li><li>    1 ½ ounces of canned chopped tomatoes, leave the liquid</li><li>    50 gr Zesty Italian Dressing</li><li>    100 gr Cream Cheese Spread</li><li>    ¼ cup of grated Parmesan cheese</li></ul><p><b>How to make :</b></p><p>1. Cook spaghetti according to the instructions on the packaging. Add mixed vegetables to the stew 3 minutes before the spaghetti is removed.<br/>2. Heat oil in medium heat. Add the chicken, cook and stir for 6 minutes. Add tomatoes and dressing dressing, simmer slowly over medium heat for 4 minutes. Stir occasionally.<br/>4. Add the cream cheese, cook while stirring until the cream cheese melts and blends well.<br/>5. Spaghetti drain put in a large bowl. Add the chicken mixture, stirring with spaghetti until it is coated all over. Sprinkle with parmesan cheese.</p><p>Serve immediately this Creamy Chicken Spaghetti recipe after cooking to keep it fresh. You can replace frozen mixed vegetables with your other favorite vegetables, or use fresh vegetables. If you use fresh vegetables, add vegetables 4 minutes before the spaghetti is removed. Isn't it easy to make it? Good luck at home!<br/></p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0tag:blogger.com,1999:blog-9031474674204270498.post-86962073864647323142019-09-13T08:21:00.001-07:002019-09-13T08:21:22.233-07:00Special Butter Shrimp Recipe - Easy Kraft Recipes<br/><div id="post-body-2892960003520349546"><br/><meta content="Special Butter Shrimp Recipe  Easy, fast, and tasty. That is the essence of the recipe for butter fried shrimp. Want to try it for tonight? ..." itemprop="description"><div id="body-post-it"><br/><p><b>Special Butter Shrimp Recipe </b></p><b><br/></b><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ-sTFQijB_UcY5zreymAKPh4Ch9Ns0aGFhcM9EBBeuo1hMPgM45HOXq74b45zpx4Rqz8UeejVK_5HNHJ-u8e9mCMUx01yjnhQBcgpOow5hQu0F8Y_xEnWjTE9vYKll_ZxchJNtV8uPHX/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1600" data-original-width="831" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ-sTFQijB_UcY5zreymAKPh4Ch9Ns0aGFhcM9EBBeuo1hMPgM45HOXq74b45zpx4Rqz8UeejVK_5HNHJ-u8e9mCMUx01yjnhQBcgpOow5hQu0F8Y_xEnWjTE9vYKll_ZxchJNtV8uPHX/s1600/Untitled-1.jpg"/></a></div><br/>Easy, fast, and tasty. That is the essence of the recipe for butter fried shrimp. Want to try it for tonight? Let's cook the ultimate recipe below!<p>Butter may be the greatest discovery in the culinary history of humans on earth. In addition to providing extra deliciousness compared to ordinary cooking oil, butter can also be used in many cuisines from various countries. One of them is everyone's favorite protein, shrimp! This time I try for the recipe for butter fried shrimp that you have been looking for all this time.</p><p>After another time I had cooked butter soy sauce chicken, this time it was time to try with a new challenge. One thing that is really peer from this one protein is to peel it neatly one on one. Most usually let it be cooked just like that but I also thought of the family who would eat it. Surely it will be easier and more enjoyable if the shrimp has been peeled well besides perfectly cooked.</p><p><b>Ingredients :</b></p><ul><li>500 gram of shrimp, peel and throw head and tail</li><li>6 garlic cloves, finely chopped</li><li>½ cm ginger segment, geprek</li><li>3 chives, finely sliced</li><li>1 lime fruit</li><li>1 tsp soy sauce</li><li>1 tsp Bango Kecap Manis</li><li>1 salt tsp</li><li>½ tsp pepper powder</li><li>1 tsp sugar</li><li>1 spoonful of butter</li><li>1 tablespoon of sesame oil</li><li>1 tablespoon of vegetable oil</li></ul><p><b>How to make :</b><br/><b><br/></b>1. In a large bowl, coat the shrimp that has been cleaned with lime juice. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Enter the ginger that has been crushed and stir evenly.<br/>2 Cover with plastic wrap and store in the refrigerator for about 30 minutes.</p><p>3. Heat the pan together 1/2 tablespoon of sesame oil and 1/2 tablespoon of cooking oil. Saute the garlic that has been chopped until fragrant. Lift and set aside.</p><p>4. Reheat 1/2 tablespoon of sesame oil and 1/2 tablespoon of cooking oil in a skillet. Saute the shrimp until half cooked and add the soy sauce, the rest of the salt, pepper powder and sugar and 1 teaspoon of Bango Sweet Soy Sauce. Stir until evenly distributed for about 2 minutes.</p><p>5. Add the butter and let it melt. Stir quickly until evenly distributed and add the chopped onion and sliced ​​onion. Stir evenly and lift from the fire.</p><p>Butter fried shrimp ready to be served!</p><p>Tips:<br/>Avoid cooking shrimp for too long. Cook for 5 minutes to get the soft and sweet shrimp results.<br/>How to cook it? good luck ...</p></div><br/><br/><br/><br/><br/><br/></meta></div>indostore666http://www.blogger.com/profile/03709132400135158014noreply@blogger.com0