Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf.
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08:30 by Unknown
4 cups powdered sugar
1–2 tsp peppermint extract
½ cup peppermints or candy canes, crushed
For the ganache:
8 oz dark chocolate chips
½ cup heavy cream
Pinch of coffee granules (optional)
Garnish:
Extra crushed candies & chocolate shavings
Preheat oven to 350ºF. Line and grease a baking sheet with a silicone baking mat.
In
a bowl, mix together all ingredients for the cake and bake for about 15
minutes until a toothpick comes out clean. Run a knife around the edge
to help release cake freely.
While
the cake is still warm, moisten a towel, and sprinkle finished cake
with cocoa powder. Flip cake over onto towel, sprinkle the top with more
cocoa powder, and carefully roll with towel starting with the widest
edge. Let cool completely. (The damp towel helps the cake roll more
easily.)
For the filling, combine all ingredients except crushed candy cane, and whip until blended.
For
the ganache, place all ingredients in a heat-proof bowl, pop into the
microwave and heat in 30 second intervals until melted.
Unroll
cooled cake and fill with buttercream filling. Sprinkle with crushed
peppermints, then re-roll carefully, tidying up the ends as you go (some
filling may escape the ends, so you may have to trim the sides for a
nice clean roll).
Place on a cooling rack. Drizzle with ganache and top with more crushed candies and chocolate shavings.
08:16 by Unknown
-
Prep Time
20 min
-
Total Time
1 hr 20 min
Ingredients
-
1
-
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
-
1/2
-
cup butter or margarine, melted
-
1
-
egg
-
1
-
cup whipping cream
-
1/2
-
cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
-
3 1/2
-
cups assorted fresh fruit
Directions
-
1
Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
-
2
In
medium bowl, stir cookie mix, melted butter and egg until soft dough
forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until
light golden brown. Cool completely, about 45 minutes.
-
3
In
chilled medium bowl, beat whipping cream with electric mixer on high
speed until soft peaks form. Gently stir frosting into whipped cream.
Spread over cookie pizza. Arrange fruit on top.
Source : bettycrocker.com
09:36 by Unknown
Easy and Authentic Recipe for Moroccan Lamb Tagine
This simple tagine recipe for the classic Moroccan lamb
dish is so straightforward that one is virtually guaranteed a perfect
result every time. Indeed, the hardest part of this whole recipe is
probably getting all the ingredients together!
There are just six simple steps to tagine heaven!
Ingredients
1 tsp cayenne pepper, 2 tsp ground black pepper, 1½ tbsp paprika,
1½ tbsp. ground ginger, 1 tbsp turmeric, 2 tsp ground cinnamon, 1 x
shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb
meat in total), 2 large grated onions, 2 tbsp olive oil, 2 tbsp argan
oil, 3 crushed garlic cloves, 570ml/1 pint tomato juice, 2 400g tinned
chopped tomatoes, 115g/4oz dried apricots cut in half, 55g/2oz dates cut
in half, 55g/2oz sultanas or raisins, 85g/3oz flaked almonds, 1
tsp saffron stamens soaked in cold water, 600ml/1 pint stock (preferably
lamb), 1 tbsp clear honey, 2 tbsp coriander (roughly chopped), 2 tbsp
flat leaf parsley (roughly chopped).
Authentic Lamb Tagine - Preparation method
1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and
cinnamon into a small bowl and mix to combine. Place the lamb in a large
bowl and toss together with half of the spice mix. Cover and leave
overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole
dish. Add the grated onion and the remaining spice mix and cook over a
gentle heat for 10 minutes so that the onions are soft but not coloured.
Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the
cubes of lamb on all sides then add the browned meat to the casserole
dish. De-glaze the frying pan with ¼ pint of tomato juice and add these
juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates,
raisins or sultanas, flaked almonds, saffron, lamb stock and honey to
the casserole dish. Bring to the boil, cover with a fitted lid, place in
the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve
For an authentic taste of Marrakech, this traditional Moroccan lamb
tagine recipe is hard to beat. The fact that the dish is so easy to
produce guarantees the desired result. Enjoy!
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07:47 by Unknown
Ingredients:
- 4 tsp salt
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp white pepper
- 1/2 tsp black pepper
- 3 Tbsp. minced garlic
- 2.5 lb chicken
- 4 cloves of garlic
- half a lemon
- quarter of an onion
- 2 medium carrots
- 3 ribs of celery
- 1 medium onion
- 1 large potato
Combine
salt, cayenne pepper, paprika, thyme, white pepper, black pepper and
garlic. Rub the mix all over the chicken. Stuff the chicken cavity with
garlic cloves, half a lemon and quarter of an onion.
Place
the chopped carrots, celery, onion and potato into the bottom of your
slow cooker. Place your seasoned chicken over the chopped vegetables.
Cover and cook on low for 8 hours (or high for 4 hours).
Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.
The video of the recipe is here :
https://youtu.be/zNNbw88Y4Z4
07:25 by Unknown
-
Prep Time
15 min
-
Total Time
15 min
Ingredients
-
2
-
Pillsbury™ Toaster Strudel™ frozen cream cheese & strawberry pastries
-
1/4
-
cup sliced strawberries
-
1/4
-
cup blueberries
-
1/4
-
cup raspberries
Directions
-
1
Toast and squeeze icing on pastries as directed on package.
-
2
Top with berries. Serve immediately.
Source :
bettycrocker.com
05:01 by Unknown
-
- Prep Time
20 min
-
Total Time
5 hr 20 min
Ingredients
Parfaits
-
1
-
jar (10 oz) maraschino cherries, drained
-
1
-
pint (2 cups) whipping cream, chilled
-
1
-
can (14 oz) sweetened condensed milk (not evaporated)
-
1/2
-
teaspoon ground cinnamon
-
1/4
-
teaspoon ground nutmeg
-
1
-
tablespoon rum extract
-
2
-
teaspoons vanilla
-
12
-
jelly jars or drinking glasses (8 oz each)
-
3
-
cups Cinnamon Toast Crunch™ cereal
Directions
-
1
Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
-
2
In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
-
3
In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
-
4
To
make each parfait in jelly jar or glass, layer about 1 tablespoon
cereal, about 1/4 cup cream mixture, some of the chopped cherries,
another tablespoon cereal and a layer of cream mixture. Sprinkle top
with cereal; top with 1 reserved whole cherry.
-
5
Cover; freeze at least 5 to 6 hours before serving.
05:40 by Unknown
-
Prep Time
30 min
-
Total Time
30 min
Ingredients
Dipping Sauce
-
2/3
-
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
-
1
-
tablespoon chopped fresh dill weed
-
1
-
teaspoon extra-virgin olive oil
-
1
-
teaspoon lemon juice
-
1
-
clove garlic, finely chopped
Quesadillas
-
1
-
cup crumbled feta cheese (4 oz)
-
1
-
cup shredded mozzarella cheese (4 oz)
-
1
-
small cucumber, peeled and diced (1 cup)
-
1
-
large tomato, finely chopped (1 cup)
-
1/2
-
cup chopped pitted kalamata olives
-
1/8
-
teaspoon salt
-
1/8
-
teaspoon pepper
-
1
-
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Directions
-
1
In
small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set
aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber,
tomato, olives, salt and pepper.
-
2
Heat
12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese
mixture onto half of each tortilla. Fold untopped half of each tortilla
over cheese mixture; gently press down with pancake turner.
-
3
Cook
3 quesadillas at a time in hot skillet about 2 minutes on each side,
gently pressing down with pancake turner, until tortillas are light
brown and crisp and cheese is melted. Remove from skillet; place on
cutting board. Cut each quesadilla in half. Serve warm with yogurt
mixture.
source :bettycrocker.com