Chicken recipies

Ingredients

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Parmesan

Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Oregano

Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

half a 125g ball light mozzarella, torn

Method

Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove.

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes, if you like.

Chili sauce recipe

Ingredients

• 1 cup water


• 1 cup rice vinegar


• 1 cup sugar


• 2 teaspoons fresh ginger root, minced

• 1 teaspoon garlic, minced


• 2 teaspoons hot chile pepper, minced


• 2 teaspoons ketchup


• 2 teaspoons cornstarch


• Add all ingredients to list

Honey roasted carrots

Ingredients

• 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots


• 2 tbsp olive oil


• 3 tbsp clear honey


• 1 tbsp fresh lemon juice


• 3–4 sprigs fresh thyme


• salt and freshly ground black pepper

Method

Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways.

Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.

Take the tin out of the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy.

Caramel apple recipe

Ingredients

• 8 to 12 small apples, refrigerated until cold


• 4 ounces water (1/2 cup; 115g)


• 9 ounces sugar (1 1/3 cups; 255g)


• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight


• 9 ounces heavy cream (1 cup plus 2 tablespoons; 255g), chilled (see note)

Directions

Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.

Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F (121°C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212°F (100°C).

Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.

If you have fond memories of apples dipped in the sort of super-thick and chewy caramel that can really work your jaw, reduce the cream to 6 ounces (3/4 cup; 170g). Otherwise, proceed exactly as directed.

Black bottom cupcakes

Ingredients

• FILLING:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 large egg

1/8 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

CUPCAKES:

1 cup sugar

1 cup water

1/3 cup vegetable oil

1 large egg

1 tablespoon white vinegar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING:

Sugar

Chopped almonds, optional

Directions

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.


• For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.


• Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.


• Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Bread machine pizza dough

Ingredients

• 3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)


• 2 cups all-purpose flour


• 1/2 teaspoon salt

• 1/4 teaspoon white sugar


• 1 teaspoon active dry yeast


• 2 teaspoons olive oil


• Add all ingredients to list

Directions

1 h 15 m

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.


4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Boil eggs

Instructions

If cooking more eggs, they should fit in the saucepan in a single layer.

Add a few minutes cooking time for extra large eggs.

For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.

Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.

To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.

Keep a supply of hard boiled eggs in your refrigerator for quick meals and snacks. Use hard boiled eggs within one week.

To determine whether an egg is hard boiled or raw, spin it. If it spins round and round evenly, it is hard boiled. If it wobbles while spinning, it is a raw egg.

Broccoli casserole recipes

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


• 1 cup sour cream

Directions

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.


• Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Best apple pie

Directions

• In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.


• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.


• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.


• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Breaded pork chops

Ingredients

• 1 large egg, lightly beaten


• 1/2 cup 2% milk


• 1-1/2 cups crushed saltine crackers


• 6 boneless pork loin chops (1 inch thick)


• 1/4 cup canola oil

Directions

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.


• In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Homemade hamburgers

Ingredients

• 2 pounds ground beef


• 1 egg, beaten


• 3/4 cup dry bread crumbs


• 3 tablespoons evaporated milk

• 2 tablespoons Worcestershire sauce


• 1/8 teaspoon cayenne pepper


• 2 cloves garlic, minced


• Add all ingredients to list

Directions

35 m

1. Preheat grill for high heat.


2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.


3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Grilled green beans

Ingredients

• 1 pound fresh green beans, trimmed


• 2 tablespoons butter


• 1 small shallot, minced


• 1 garlic clove, minced


• 1/2 cup grated Parmesan cheese

Directions

• In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water.


• In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir 2-3 minutes or until lightly browned. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry.


• In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18-in. square) coated with cooking spray. Fold foil around beans, sealing tightly.


• Grill, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until cheese is melted. Open foil carefully to allow steam to escape.

Au gratin

Ingredients

• 3 tablespoons butter


• 3 tablespoons all-purpose flour


• 1-1/2 teaspoons salt


• 1/8 teaspoon pepper


• 2 cups 2% milk


• 1 cup Kerrygold shredded cheddar cheese

Directions

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.


• Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Cheesy potatoes casserole

Ingredients

Butter, at room temperature

1 shallot, minced

2 cups heavy cream

1 clove garlic, minced

Kosher salt and freshly ground pepper

3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick

Butter noodles

Easy Buttered Noodles Recipe

• Prep time: 10 minutes
• Cook time: 8 minutes
• Yield: Serves 4

Ingredients

• 1/2 pound egg noodles
• 2 Tbsp butter
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp chopped fresh parsley
• Salt and pepper to taste

1 Cook the noodles: Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
2 Add butter, cheese, parsley: Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

Baked ziti recipe

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling

Directions

1. Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
2. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
3. Preheat the oven to 375 degrees F.
4. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
7. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

BEEF JERKY MARINADE

Ingredients

• 2 pounds beef round steak, reduce thin strips
• 1/4 cup soy sauce
• two tablespoons Worcestershire sauce
• two tablespoons liquid smoke
• two tablespoons brown sugar
• 2 teaspoons salt

• 1 teaspoon ground pepper
• 1 teaspoon meat tenderizer
• 1 teaspoon garlic clove powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Add all ingredients to list out

• Add all ingredients to list out

Directions

12 h 20 m

1. Place beef strips towards the bottom of a big bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic clove powder, onion powder, and paprika over beef. Mix to make sure all of the meat is also coated. Cover and marinate within the refrigerator for 8 hrs or overnight.
2. Remove meat from bowl and put between two bits of plastic wrap pound to at least oneOr8-inch thickness.
3. Arrange the meat strips around the tray of the dehydrator and dry at the dehydrator's greatest setting until done the way you like, a minimum of 4 hrs. Store within an airtight container or resealable bags.

CRACK SLAW

Ingredients for Keto Egg Roll inside a Bowl

Here’s the thing you need for that recipe.

• Ground pork.
• Fresh garlic clove. Crush the cloves using the side of the knife, or simpler still, make use of a microplane to grate them right into a paste.
• Fresh ginger root. Scrape the remove having a knife or perhaps the back of the spoon. You are able to mince it having a knife if you think positive about your talent — but it’s just like simple to grate it having a microplane.
• Shredded cabbage or cabbage slaw mix. Crunchy and filled with nutrients.
• Soy sauce, gluten-free tamari, or coconut aminos. Whatever matches your needs as well as your diet.
• Grain vinegar. Double-look into the diet details about this one. Make certain you’re not using “Seasoned” grain vinegar, which often contains sugar.
• Other veggie options: Eco-friendly onions, carrots, even broccoli.
• Sesame oil.
• Sriracha sauce, or perhaps your favorite hot sauce

Steps to make Keto Egg Roll inside a Bowl

• Gather your ingredients and let’s get began. Begin by browning ground pork inside a large skillet over medium heat. Add some onions, garlic clove, and fresh ginger root and prepare until softened and translucent. Add soy sauce, sesame oil, sriracha, and grain vinegar to season. Taste, and season with pepper and salt as needed.
• Then, add some thinly sliced cabbage and carrots (if using). Add a little bit of water or stock, and toss to coat. Allow the cabbage prepare for around 3-a few minutes — or until it’s as soft as you desire.
• Garnish with eco-friendly onions and sesame seeds, and dig in.

CINNAMON BREAD

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup tepid to warm water (110° to 115°)
• 1 cup warm dairy (110° to 115°)
• 1 cup sugar,

Directions

• Inside a large bowl, dissolve yeast in tepid to warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and three cups flour beat on medium speed until smooth. Stir in enough remaining flour to create a soft dough.
• Turn dough onto a floured surface knead until smooth and elastic, about 6-8 minutes. Devote a greased bowl, turning once to grease the very best. Cover with plastic wrap let increase in a hot place until bending, about one hour.
• Mix cinnamon and remaining sugar. Punch lower dough. Turn onto a gently floured surface divide in two. Roll each portion into an 18x8-in. rectangle sprinkle each about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll-up jelly-roll style, beginning having a short side pinch seam to close. Devote two greased 9x5-in. loaf pans, seam side lower.
• Cover with kitchen towels let increase in a hot place until bending, about 1-1/2 hrs. Preheat oven to 350°.
• Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to awesome.

OVEN FRIED PORK CHOPS

Ingredients

• 3 tablespoons country-style Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary oil
• 1 1/2 teaspoons pepper
• 3 teaspoons kosher salt, divided
• 1 cup panko (Japanese-style breadcrumbs)
• 6 1/two tablespoons essential olive oil, divided
• 4 (12-oz.) 1-inch-thick, bone-in, center-cut pork chops
• 1 pound sweet taters, peeled and reduce 34-inch pieces (3 cups)
• 4 shallots, halved
• 8 ounces haricots verts (French eco-friendly beans)
• 1 tablespoon apple cider vinegar treatment

Steps to make It

Preheat oven to 425°F with oven rack 6 inches from heat. Stir together mustard, thyme, rosemary oil, pepper, and 1 12 teaspoons from the salt in a tiny bowl. Reserve 2 teaspoons from the mixture.
Stir together panko, two tablespoons from the oil, and 1 teaspoon from the salt inside a shallow dish. Rub pork chops with mustard mixture, and dredge 1 side of pork in panko mixture, pressing to stick. Place pork on the baking sheet lined with aluminum foil, with dredged side facing up.
Toss together taters, shallots, 1 12 tablespoons the oil, and remaining 12 teaspoon salt inside a bowl. Arrange potato mixture around pork chops. Bake in preheated oven until a thermometer placed in thickest part of pork registers 118°F, 18 to twenty minutes.
Increase oven temperature to broil. Toss haricots verts with 1 tablespoon from the oil, and scatter around pork chops. Broil until pork registers 135°F and vegetables are tender, about a few minutes. Let pork rest ten minutes (internal temperature increases to 145°F). Whisk together vinegar, reserved 2 teaspoons mustard mixture, and remaining two tablespoons oil drizzle over vegetables.

CHEESE SAUCE FOR BROCCOLI

Method

In an exceedingly large saucepan, prepare the cauliflower in boiling salted water for five mins. Adding the broccoli and prepare for several mins more. Drain well and transfer to some large ovenproof dish.
To help make the cheese sauce, melt the butter in a tiny pan. When foaming, add flour and mustard powder, and prepare for 1 min, stirring constantly. Remove heat and add some milk, just a little at any given time, stirring constantly to eliminate any protuberances. Once half the milk continues to be added, go back to heat and add some remaining milk. Keep stirring and produce towards the boil, then turn lower to some simmer and prepare for just two mins, until thickened and smooth. Add the majority of the cheese and a few seasoning then remove heat and add some chives.
Pour the sauce within the vegetables and sprinkle using the remaining cheese. You can do this yesterday and stored covered within the fridge. Prepare within the oven using the pork for 35-40 mins until bubbling, allowing an additional 5-ten mins cooking if in the fridge. Serve using the pork.

BANANA NUT BREAD

Other Blueberry Bread Ingredients

• Butter: Use softened butter for any soft texture and irresistible butter flavor.
• Brown Sugar: Make use of all brown sugar within this recipe. I’ve described before that brown sugar may be the offender behind soft and moist cookies. Well, brown sugar works that very same magic in blueberry bread, too. There's no regular granulated sugar within this blueberry bread recipe the sweetness originates from brown sugar and bananas. (And cream cheese frosting if you want to include it!)
• Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, in addition to a tender texture. You’ll need 2 large eggs within this blueberry bread recipe.
• Yogurt: Yogurt adds much more moisture for this blueberry bread. I love to use yogurt whenever possible when I’m baking. Sour cream is an excellent substitution for plain yogurt. You should use the 2 interchangeably in many baking recipes.

For blueberry nut bread, add 3/4 cup of chopped nuts towards the blueberry bread batter I love using either pecans or walnuts. I love their sweet, toasty, and slight crunch nestled within the soft blueberry bread crumbs. You can leave them out completely if you’re not keen on blueberry nut bread!

How you can Freeze Blueberry Bread

I’ve received lots of questions regarding freezing blueberry bread since i have printed the recipe, so allow me to share the things that work. You are able to freeze blueberry bread with such instructions to preserve its fresh flavor and texture for several weeks!

1. Awesome baked blueberry bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) by 50 percent-3 layers of plastic wrap or aluminum foil.
3. Place wrapped blueberry bread inside a large freezer-friendly storage bag or multiple-use container.
4. Date the bag and freeze for approximately 3-4 several weeks. Thaw wrapped or unwrapped within the refrigerator or at 70 degrees. All methods work like no bodies business!

GRILLED CHICKEN WINGS

10 whole pizza, reduce drumettes and flappers (learn to get it done here)

1/2 cup to threeOr4 cup BBQ sauce

1. Oil your grill racks after which ready your grill for direct grilling over medium heat, about 350F. Keep one burner off or on lower in situation some wings are cooked before others.
2. Place the wings in one layer around the grill within the heat. Prepare the wings for around 20-25 minutes total. Begin by departing them on the website, lid closed, for any couple of minutes. Then use big tongs to possess look underneath all of them. Some have a tendency to get more dark faster because of locations around the grill. If many are beginning to char an excessive amount of, switch individuals over. Keep monitoring and flipping because they all darken. If your couple of pieces appear to become dark before others, shift these to a cooler area of the grill. They’ll keep cooking although not browning.
3. After about 18 minutes of flipping and moving them around when needed, make use of an instant read thermometer in the heart of a couple of wings to make certain that they’ve all arrived at 165F. If some aren’t quite there, provide them with another a few minutes. What you would like are wings which are nicely charred on every side and cooked through.
4. Use tongs to transfer fully-cooked wings to some bowl. Add BBQ sauce. Begin with 1/2 cup. Toss. If it’s a powerful-tasting sauce, don’t increase the. If it’s milder, equal to another 1/4 cup.