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Pumpkin Buttercream Recipe

Ingredients

  • 2 sticks unsalted butter room temperature (equal to 1 cup)
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 5-7 cups powdered sugar
  • (optional: replace 1 stick of butter with 1/2 cup vegetable shortening for a more stable frosting especially in hot weather)

Instructions

  1. Place room temperature butter (and vegetable shortening if using) in a mixing bowl. Beat using an electric mixer until smooth 1 minute.
  2. Add in the pumpkin puree and pumpkin pie spice. Mix using a spatula.
  3. Add in the powdered sugar 1 cup at a time mixing with a spatula at first so the powered sugar doesn’t puff up everywhere. Once all of the powdered sugar is incorporated beat the buttercream using an electric mixer 1-2 minutes or until smooth.
  4. Use on your favorite desserts like pumpkin cupcakes doctored up pumpkin cake chocolate cupcakes and brownies.

This article and recipe adapted from this site

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Flourless Almond Cake

window.location= https://anjaayyy.blogspot.com/2019/06/flourless-almond-cake.html ; A Gluten Free Flourless Almond and Coconut Cake that’s moist tender and incredibly delicious. It takes just few minutes to whip up this recipe best for busy days.

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Resep Ayam Taliwang

Bumbu pedas gurih yang sedap pasti menggugah selera terutama jika resep masakan ayam. Seperti cara membuat ayam taliwang berikut ini yang tentu akan memberikan varian menu tersendiri di rumah.Bahan:

  • 1 ekor ayam potong potong jadi empat bagian2 sdm kecap manis
  • 1 sdm gula merah sisir
  • garam dan air secukupnya

Bumbu:

  • 7 siung bawang putih
  • 15 buah bawang merah
  • 10 buah cabai keriting
  • 10 buah cabai rawit
  • 2 ruas kencur
  • 1 buah tomat
  • 1 sdt rebon atau 1 cm terasi

Cara membuat:

  1. Tumis bumbu halus hingga harum. Masukkan ayam dan aduk rata dengan bumbu. Masak sambil diaduk-aduk hingga bumbu matang atau ayam berubah warna.
  2. Tuang air secukupnya. Masukkan gula dan garam secukupnya. Masak hingga ayam matang dan empuk. Tes rasa masak lagi hingga air habis.
  3. Panggang ayam beserta bumbu hingga kering dan terpanggang sempurna.

Siap deh sajikan dengan nasi hangat dan sambal.Sumber : vemale.com

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Recipes

Chicken And Bacon Pasta With Spinach And Tomatoes In Garlic Cream Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken (chicken breasts or tenderloins)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning (thyme oregano basil – combined)
  • 5 tomatoes (medium chopped in large cubes)
  • 1 cup spinach cooked
  • 5 garlic cloves minced
  • 1/4 teaspoon red pepper flakes crushed
  • 6 bacon strips COOKED DRAINED OF FAT AND CHOPPED
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese shredded
  • 10 oz penne pasta (for gluten-free version use gluten-free brown-rice penne)
  • 1/2 cup Parmesan cheese shredded for serving

Instructions

  1. In a large skillet on high heat heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over and cook on the other side for 1 minute on high heat. Reduce heat to medium flip chicken over again and cook covered for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
  2. To the same pan (but without chicken) add chopped tomatoes spinach garlic crushed red pepper 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
  3. Add half and half and bring to boil. Only after half and half starts boiling add shredded Parmesan cheese – immediately reduce to simmer and stir while simmering until the cheese melts and makes the sauce creamy only about 1 minute (at most 2 minutes). Then immediately remove from heat. Season with more crushed red pepper and salt if needed.
  4. In the mean time bring a large pot of water to boil add pasta and cook it according to instructions. Drain the pasta rinse with cold water and drain again.
  5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve top the pasta with chicken strips and shredded Parmesan cheese.

This article and recipe adapted from this site

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Dragon Chicken Recipe – Restaurant Style

Ingredients:

  • Boneless Chicken Breást – 500 gráms(cut into thin strips)
  • Coriánder leáves or Spring Onion for gárnishing (finely chopped)
  • Oil for Deep frying

For Márinátion:

  • Dárk Soyá Sáuce – 2 tsp
  • Red Chilli Páste – 1 tblspn (ground up dry red chilli)
  • Egg – 1
  • Áll Purpose Flour / Máidá – 1/2 cup
  • Corn Flour / Corn Stárch – 1/4 cup
  • Ginger Gárlic Páste – 1 tblspn
  • Sált to táste
  • Pepper – 1 tsp
  • Ájinomoto / Msg – 1 tsp (optionál)

For Sáuce:

  • Oil – 2 tblspn
  • Dry Red Chilli – 3
  • Cáshews – 4 tblspn broken into smáll pieces
  • Onion – 1 lárge sliced thinly
  • Cápsicum / Bell Peppers – 1 sliced thinly
  • Ginger Gárlic Páste – 1 tblspn
  • Red Chilli Páste – 1 tblspn (ground up dry red chilli)
  • Dárk Soyá sáuce – 1 tblspn or to táste
  • Tomáto Ketchup – 1/4 cup
  • Sált to táste
  • Ájinomoto /Msg – 1 tsp (optionál)
  • Sugár – 2 tsp

Method:

  1. Táke chicken in á bowl ánd ádd áll the márinátion ingredients. Mix well ánd let it márináte for 15 mins. Now heát some oil for deepfrying. When the oil is hot drop the chicken in oil ánd fry till golden. Dráin ánd set áside.
  2. Now heát oil in á frying pán. Ádd in dry red chilli ánd cáshews ánd fry till the cáshew turn golden brown.
  3. Now ádd in onions ánd bell peppers ánd toss well in the oil.
  4. Ádd in ginger gárlic páste ánd sáute for á min.
  5. Now ádd in red chilli páste soy sáuce tomáto ketchup sált ájinomoto sugár ánd mix well.
  6. Cook this for á couple of mins till the wáter eváporátes ánd sáuce thickens.
  7. Now ádd in the fried chicken ánd toss well in the sáuce. Ádd in chopped coriánder or springonion ánd mix well.

This article and recipe adapted from this site

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Gamjaguk (potato Soup)

Healthy satisfying Korean potato soup with tofu and noodles!

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Recipes

Vegan Mushrooms Spinach Stroganoff

The words comfort and food are involved we just can t help but do our happy dance! And wow do we have a healthy delicious comfort food meal for you! Rich creamy and bursting with flavor this Vegan Mushroom Spinach Stroganoff is fantastic meal the whole family will love! Serve over pasta mashed potatoes or rice for an ultimate warming dish that is perfect for cold winter days. Whole Food Plant Based vegan plant based oil free refined sugar free gluten free no highly processed ingredients.

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Recipes

Adorable Turkey Crust Pumpkin Pie

Ingredients

  • 2 9? pie crust
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch freshly grated nutmeg
  • 2 large eggs
  • 1 can (15 ounces) pumpkin pie purée
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 375-degrees.
  2. Roll out one of the pie crusts to fit slightly larger than a 9? deep dish pie plate.
  3. Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9? pie plate.
  4. Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.
  5. Crimp the edge of the crust with your favorite method of decoration.
  6. In a medium bowl whisk together the sugar cinnamon salt ginger cloves and nutmeg.
  7. In a large bowl whisk together the eggs pumpkin puree evaporated milk and vanilla.
  8. Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie filling so that it’s creamy with no lumps.
  9. Carefully pour the pie filling into the waiting pie crust in the pie plate.
  10. Partially bake the pie in a preheated oven for 30-35 minutes.
  11. While the pie partially bakes roll out the second pie crust.
  12. Use a small 5? – 6? bowl as the body of the turkey and use a paring knife to carefully cut around the bowl on the crust.
  13. Using the paring knife cut out a neck and head shape for the turkey along with a small triangle for the beak and also a long skinny piece for the turkey waddle.
  14. Wet a finger with water and use it to attach the turkey beak and waddle to the head of the turkey.
  15. Using additional water (as glue) and a spatula transfer the turkey neck and head onto the bottom of the body of the turkey. Use your fingers to re-shape if needed.
  16. To make the feathers use a small piece of cardboard (from the back of a notepad) and draw out two sizes of feathers (one long and one short).
  17. Use scissors to cut the feathers from the cardboard and then cut at least 15 feathers (long and short) from the remaining uncut pie dough.
  18. Gently use the paring knife to add the veins to each feather making sure not to cut through the dough).
  19. Also use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers.
  20. Remove the partially baked pie from the oven and use a spatula to gently place the turkey body (including the neck head beak and waddle) and on top of the pie right up to the edge.
  21. Using the water as glue place the feathers one at a time on the body of the turkey overlapping as needed and to your liking.
  22. Use a toothpick or skewer to add small holes for the turkey’s eyes.
  23. Return the turkey crust pie back to the oven and continue baking until the center of the pie is set and the turkey crust is lightly golden (approximately 30-40 minutes)
  24. **NOTE – If your outer pie crust is turning too brown before the turkey is golden cover the outer rim of the pie crust with aluminum foil and continue baking until the pie is set and the turkey is golden.

Base Recipe adapted from this SITE