Roasted Brussels Sprouts

Brussels sprouts

1.99 Tbsp

olive oil

0.16 salt

0.02 garlic powder

black pepper

Mirchi ka salan video by Tarla Dalal

bhavanagari chillies

tbsp

peanuts

cumin seeds (jeera)

sesame seeds (til)

coriander (dhania) seeds

dry kashmiri red chilli

dry coconut (kopra)

chopped garlic (lehsun)

chopped ginger (adrak)

curry leaves (kadi patta)

onions

garam masala

chilli powder

turmeric powder (haldi)

tamarind (imli) pulp

Guy Fieri makes super crispy chicken tenders with less fat by cooking them in an air fryer.

Guy Fieri's Crispy Chicken Tenders Recipes

lemons,

½ water

sugar, granulated

bay leaf

cloves

¼ gallons ice water

buttermilk

pickle juice

chicken tenders

all-purpose flour

corn starch

garlic

onion powder

paprika

eggs

water

panko breadcrumbs

oregano, dry

1. Place the lemons into a large sauce pot with the cold water, salt, sugar, bay leaf, garlic and pepper. Bring the mixture to a boil and cook for 5 minutes while stirring to dissolve the salt and sugar.

2. Strain the brine with a fine mesh strainer. Reserve the liquid and discard the solids. Add the ice water to the strained brine and stir to dissolve.

3. Once the brine is cooled, add the buttermilk and pickle juice. Whisk to combine.

4. Add the tenders and allow to soak for a maximum of 2 hours.

Sift all of the ingredients through a mesh screen into a mixing bowl to ensure there are no lumps. Whisk all ingredients together.

<strong>For the chicken tender breading:</strong>

Sift the flour and cornstarch together into a mixing bowl to ensure there aren't any lumps.

Combine the remaining ingredients and whisk together. Mix well to incorporate.

Whisk the eggs and water in a bowl until fully blended.

1. Set up a breading station with seasoned flour, egg wash and breading each in a separate bowl.

2. Using the three stage breading method, toss the tenders gently in the flour until well coated. Shake off the excess flour and then drop each tender into the liquid egg wash.

3. Remove tenders from the liquid eggs, allow the excess to drip off and transfer chicken to the chicken breading.

4. Cover the tenders in the breading thoroughly, then firmly press the tender flat with your palm to about a 1/4-inch thickness. Flip and press again as needed to make thickness and breading even.

1. Spray the tenders with cooking or pan spray lightly and place in the air fryer. 

2. Cook for 10-12 minutes at 350°F an air fryer.

3. Remove from the air fryer and serve. 

my favorite brownies

(85 grams) unsweetened chocolate, roughly chopped

(265 grams) granulated sugar

(5 ml) vanilla extract

flaky sea salt salt

(85 grams) all-purpose flour

Brisket Bourguignon Recipe | Serious Eats

three-pound brisket

dry red wine, preferably Burgundy

Salt and pepper

flour

onions,

carrots,

garlic, chopped

thyme

cognac

tomato paste

beef stock

This Butter Chicken is the dreamiest creamiest Indian curry that you can make in the comfort of your own home, even down to the iconic bold orange-red color. It rivals your favorite restaurant&#039;s Chicken Makhani and is best when indulged with basmati rice or homemade garlic naan.

Butter Chicken (Murgh Makhani)

lbs chicken thighs (cubed)

dahi (*see notes)

lemon (juiced)

ginger garlic paste

green chili (finely chopped)

turmeric

cumin

kashmiri chili powder

butter (divided)

onion

star anise

black cardamom pod

green cardamom pods

cinnamon

tsp cumin seeds

½ teaspoon garam masala

coriander

tomatoes

sugar

salt (to taste)

cashews (optional)

heavy cream

kasuri methi

cilantro, red onion, heavy cream (to garnish)

Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.

In a large bowl, mix together the items for the marinade - the dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, kashmiri chili powder, and salt. Once the marinade is ready, add the chicken into the bowl and toss so that it&#39;s fully coated.

Cover the chicken with plastic wrap and marinate for a minimum of 30 minutes, up to 24 hours.

Crush the green cardamom pods in a mortar and pestle or under the flat of a knife. Remove the black seeds inside the pod and discard the green part.

Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, seeds from the green cardamom pods, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute.

Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.

Add the ground spices - the garam masala, coriander, cloves, and kashmiri chili powder. Give everything a good stir and let it cook for 1 minute so the spices can bloom in the butter. Don&#39;t let them sit for longer, otherwise the spices will burn.

Stir in the tomato paste, canned crushed tomatoes, cashews (optional), sugar, and salt to taste.

Switch the stove to low to medium heat, and allow the sauce to simmer. It&#39;ll start to thicken and darken significantly. This can take 5-10 minutes. The fat will start to release on the sides and form little pools. Switch the heat off.

While the sauce is simmering in the step above, heat the cast iron skillet on high heat. Add a tablespoon of ghee or neutral oil in the pan and add in the marinated chicken. Cook on each side for 3-4 minutes until it reaches an internal temperature of 165 ºF and the chicken has browned. Set aside once done.

Remove and discard the black cardamom pod, star anise, and cinnamon stick. Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it&#39;s completely smooth. If it&#39;s too thick, add a tablespoon of water at a time. Add up to a 1/2 cup of hot water based off of preference if you’d like a looser curry.

Transfer the sauce back into the pan and bring it back to a soft simmer. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes, until the fat begins to separate again.

Slowly pour in the heavy cream while stirring. Continue to simmer for 2-3 minutes until the sauce is thick and creamy. This is a great point to taste and adjust for spices.

Remove from heat and finish off the sauce with a pinch of kasuri methi.

Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.

Benedictine D. O. M.

brandy

crème de cacao white liqueur

peppermint schnapps

milk

Peppermint stick to garnish

Sloppy Joe

500 g rundergehakt

400 g tomatenblokjes (1 blik)

sjalotten

tenen knoflook

zachte bolletjes

el ketchup

el worcestersaus

tl scherpe mosterd

tl paprikapoeder

tl gedroogde oregano

tl cayennepeper

Zet alles op je lijst

Loaded Baked Potato Soup

russet potatoes (about 1 1/2 pounds), scrubbed clean

unsalted butter, cubed

shallot

chicken stock

(can use vegetable stock)

sour cream

salt and pepper

cheddar cheese

bacon

chives

A simple stint in a hot oven boosts flavors like nothing else. Roast this all-in-one sausage supper to sweet, caramelized perfection on a single sheet pan.

Roasted Sausage with Mushrooms, Squash, and Polenta

cremini mushrooms

cubed, peeled butternut squash

Salt and black pepper

Italian sausage links

rosemary

Preheat oven to 425°F. In a 15x10-inch baking pan combine polenta, mushrooms, and squash. Drizzle with oil and sprinkle with salt and pepper.


Prick each sausage a few times with a fork. Place in pan with vegetables. Sprinkle with rosemary.


Roast 30 minutes or until sausages are done (160°F), stirring once. If desired, top with additional rosemary.


Red-Cooked Pork Belly Bao

kg (2.2 lb) piece pork belly

green cabbage,

peanuts.

bao buns (find my

Braising liquid:

soy sauce

Shaoxing wine

brown sugar

Tbsp dark soy sauce

ginger

spring onions (scallions), trimmed, halved crossways

cassia bark

fennel seeds

Spicy Mayo:

¼ cup

Marion’s Kitchen Coconut Sriracha

(or any hot sauce you prefer)

mayonnaise

Fluffy, buttery, and easy to make, this recipe makes a dish of super soft and high-rising yeast rolls. Serve at holidays or just at a special family dinner.

Old Fashioned Soft Yeast Rolls

eggs (room temperature)

water (room temperature)

vegetable oil (or melted butter)

instant yeast

butter

Knead. Combine all ingredients in a large bowl.  Knead by hand, with a stand mixer, or with a bread machine set on the &quot;dough&quot; cycle. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). If the dough still seems dry or dense, add a bit more milk.  The dough is kneaded enough when windows (translucent areas) appear in the dough when it&#39;s stretched out.

The first rise. Shape the dough into a ball and place in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size

Divide and shape. Turn out the dough onto a clean surface and divide into 24 pieces with a sharp knife.   Shape the pieces into balls by pinching the bottoms until the tops are round and smooth.  Spray a glass 13 x 9 baking dish with nonstick spray and place the dough balls inside.

The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes.  Towards the end of the rising time, preheat the oven to 350 degrees. Remove the plastic wrap and brush the rolls with 2 tablespoons of the melted butter.

Bake. Bake for 18-20 minutes, until golden brown.  Brush with the remaining 2 tablespoons of butter while still warm. Let the rolls cool for about 20 minutes and serve directly out of the pan.

Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream.  ﻿

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