Klassisk opskrift på den sydfranske ratatouille

Klassisk ratatouille

løg

fed hvidløg

300 g aubergine (1 stor eller 2 små)

400 g squash (ca. 2 stk)

200 g rød peberfrugt (ca. 2 stk)

tomater

dåse hakkede tomater

spsk koncentreret tomatpuré

spsk tørret timian

spsk tørret rosmarin

tsk tørret salvie

nip cayennepeber (kan udelades)

spsk olivenolie

spsk salt og friskkværnet peber

evt. en smule sødning

frisk persille eller basilikum til drys

Hak hvidløg groft og skær løg i grove stykker.

Skær aubergine, squash og peberfrugt i stykker. Jo grovere stykker, des grovere ratatouille. Det er lidt en smagssag.

Skær tomater i grove tern.

Opvarm olivenolie på middelvarme i en stor gryde.

Steg hvidløg og løg heri, til de er klare.

Tilsæt peberfrugt og squash og steg godt sammen.

Tilsæt resten af grøntsagerne og alle krydderierne og vend det hele godt sammen. Lad det stege sammen i ca. 5 minutter.

Hæld hakkede tomater på sammen med tomatpuré. Vend det hele godt sammen.

Lad retten simre i 20-30 minutter.

Hvis du synes, den er for tør, kan du tilsætte lidt mere hakket tomat eller lidt grøntsagsbouillon, men giv den lige lidt tid, for grøntsagerne frigiver en del væske også, og du vil helst ikke have den for våd.

Smag til med salt, peber, evt. timian og lidt sødning.

These Easy Chicken Enchiladas make the best Mexican dinner! They&#039;re stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

Easy Chicken Enchiladas

chicken

easy enchilada sauce, (divided)

corn

Mexican-blend cheese, (divided)

salt and pepper, (to taste)

toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

This easy pasta recipe, made from ground chicken, rigatoni, and tons of fresh herbs, is a 20 minute weeknight dinner the whole family will love.

Chicken Bolognese

mezze rigatoni

olive oil

garlic, pressed

red pepper flakes

Kosher salt and pepper

dry white wine

c. low-sodium chicken broth

tbsp. finely grated lemon zest

c. finely grated Parmesan,

c. flat-leaf parsley, chopped

tbsp. tarragon, chopped

chives

unsalted butter

This tuna wrap recipe is made with cheddar, red peppers, and tomatoes in a whole-grain tortilla. Plus, it provides 29 grams of filling protein and 5 grams of fiber. 

Tuna and Cheddar Wraps

tuna fish pouches

c. olive-oil mayonnaise

scallions, chopped

red pepper, finely chopped

whole grain tortillas

butter lettuce

c. grape tomatoes, sliced

Rouleaux impériaux dans un bol

ml d'huile de sésame (1 cuillère à soupe)

227 g de porc haché (½ livre)

ml de sauce soya (1 cuillère à soupe)

gousse d’ail émincée

ml de gingembre moulu (1 cuillère à thé)

ml de sel (½ cuillère à thé)

ml de curcuma moulu (¼ cuillère à thé)

ml de poivre (¼ cuillère à thé)

1500 ml de chou vert râpé (6 tasses), ((environ 1 petite tête))

500 ml de carottes râpées (2 tasses), ((environ 2 grosses carottes))

113 g de nouilles de riz (4 onces)

oignons verts (hachés finement)

Sauce soya supplémentaire, (facultatif)

A simple delicious Ceviche recipe with fresh fish, cucumber, tomatoes chilies, lime, cilantro, and optional avocado.

Ceviche! 

½ a red onion, very thinly sliced

garlic

black pepper

cilantro

serrano

lime juice limes)

grape

cucumber

olive oil (optional)

semi-firm Avocado, diced, as garnish, optional

Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.

Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more &#8220;cooked&#8221; the fish will become.

Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.

Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.

Make the optional Avocado Sauce ( see notes)

This recipe looks amazing. The way you present it, is so appetizing.
Thank you sooooo much for sharing your experience, time and delicious recipes !!!!!!

This was soooo delicious!!! I made it with red snapper and serrano pepper! So yummy! Question, will it keep in the fridge for any amount of time? I. E. Leftovers. Thanks!

The recipe is perfect to make ceviche! Love the lime juice taste !!! Thank you!

https://content.jwplatform.com/videos/1vsorfKA.mp4

Learn how to make simple delicious ceviche that turns out perfect every time! A simple easy recipe!

How to Make Ceviche! 

Easy, simple mung beans recipe explaining how to cook mung beans and how long to cook mung beans in stove top method using a pan, regular pressure cooker method on stove top and also instant pot method. Preparation times are based on stove top pan method.

How To Cook Mung Beans Without Soaking (Video) - Green Moong Dal

mung beans ((whole green moong dal))

water

salt (as needed)

garlic powder

onion powder

red chili powder (or paprika (optional))

turmeric powder ((optional))

black pepper powder

ginger powder

Add the washed whole mung beans to a medium sized pan and also add the water, mix well.

Bring the mixture to a boil, stir and cover with a lid. Cook in low heat for about 15 to 20 minutes of time or until the beans is cooked enough and soft. (If you are cooking the yellow split mung beans, it cooks really fast well within 10 minutes usually). Make sure to check the mung beans after 15 minutes of cooking, since some brands of mung beans can cook really faster.

Add enough salt and the seasonings, stir in and serve hot with rice or enjoy it as it is. You can also use the cooked mung beans to make green dal curry or in salads.

stove top pan method

Add the washed whole mung beans and water to a pressure cooker.

Close with lid and safety valve (follow the instruction manual always) and cook for 1 whistle or once the steam begins to release, reduce the heat to medium and cook for another 3 to 4 minutes. Allow the pressure cooker to cool down completely, then carefully open the cooker and see if the mung beans is cooked enough and soft.

Add salt and all seasonings, gently stir in.

pressure cooker method

Add the washed mung beans and water to the instant pot.

Close the instant pot with lid in sealing position and cook in high pressure for 3 minutes. Naturally release the pressure for 10 to 12 minutes, then do a gradual manual release of the remaining pressurevery carefully.

Once the pressure is all released, carefully open the lid and stir the contents.

If there is water left from cooking, you may discard the leftover liquid or save the broth which is healthy and delicious. Otherwise use the saute function to simmer for couple of minutes to evaporate any remaining water).

Season with salt and remaining ingredients, stir gently and serve.

Instant Pot Method

https://embed.mediavine.com/videos/pja2txg3am9y3wgy7rhc

Easy & simple methods to cook mung beans (green moong dal) on stove top and also in instant pot.

How To Cook Mung Beans (Stove Top & Instant Pot)

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

vanilla extract

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

Taking the traditional crinkle cookies and add a pandan flavor and cream cheese to make these delicious pandan cream cheese crinkle cookies. All the tips you need to know to get the perfect crinkles.

Pandan Cream Cheese Crinkle Cookies

113 gr butter (1 stick (1/2 cup), softened)

gr sugar (1/2 cup)

gr brown sugar (1/2 cup, packed)

gr cream cheese (6 oz (3/4 cup), softened)

tsp pandan extract

gr all-purpose flour (1 1/2 cups (spoon and level please))

tsp baking powder

tsp salt

gr sugar (1/4 cup)

120 gr confectioner's sugar (1 cup)

Let butter and cream cheese sit at room temperature for 30 minutes or until softened, meaning you can easily press on them to mash

Cream the butter, cream cheese, sugar, and brown sugar until pale and creamy. Add eggs, one at a time. Beating until combined before adding another one. You may need to stop to scrape down the side of the bowl halfway. Add pandan extract and mix to combine

Sift in the flour, baking powder, and salt and then use a rubber spatula to mix until combined. The cookie dough is very sticky at this point

Prepare the cookie dough:

Cover the bowl with a cling wrap and chill in the refrigerator for at least 4 hours or overnight. They are easier to work with once they are sufficiently chilled

Chill the dough:

Preheat the oven to 325 F (160 C). Line the cookie sheet with parchment paper. Scoop about 1 1/2 Tbsp of the cookie dough out using a cookie scoop

Spray your palms with some cooking spray or lightly oil them if you find the cookie dough is still too sticky to handle. They should be easier to work with after chilling for at least 4 hours. Roll them into dough balls

Prepare two bowls of sugar, one filled with granulated sugar and the other one with icing sugar. Roll each dough in granulated sugar first. This prevents the cookie dough from absorbing the icing sugar later. Then roll it into the icing sugar. Coat 2-3 times with icing sugar to make sure they are thoroughly coated or they won&#039;t show much after baking. Only roll the dough in both sugar when you are ready to bake them, don&#039;t let them sit around waiting for the oven while the other tray is baking. I bake one tray at a time for the best result

Place them on a baking sheet lined with parchment paper, about 2 inches apart as the cookies will spread.

Put the tray in the oven, 3rd rack from the top (middle of the oven). Let them bake for 13-15 minutes. They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. Let them cool down on the pan for 5 minutes then transfer to the cooling rack to let them cool down completely

Shape and bake:

The cookies can be kept at room temperature in an air-tight container for 4-5 days. For longer storage, freeze them unbaked or baked. See post for details

Storing:

https://content.jwplatform.com/videos/nrw5gHcP.mp4

Amazingly soft and gooey crinkle cookies with a hint of ube or purple sweet potatoes is a HUGE hit in our house. All the tips you need to know to get the perfect crinkles and to prevent the powdered sugar from melting.

Amazingly Soft Ube or Purple Sweet Potato Crinkle Cookies (with perfect crinkles)

Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.

Melt in your Mouth Strawberry Buttermilk Pound Cake

shortening

butter

sugar

gelatin

eggs (at room temperature)

buttermilk (whole milk can be used) (at room temperature)

all-purpose flour

salt

baking powder

Sift flour, salt, and baking powder together.

Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.

In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.

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