cooking method

Three-egg omelette for brekkie – with lush amounts of sour cream and smoked salmon, this brekkie is a protein-packed powerhouse!

Easy salmon omelette

eggs

sour cream

salt and freshly ground back pepper

butter

g salmon

onion

chilli finely sliced

dill

In a bowl, whisk together the eggs and 1 tbsp sour cream. Season with salt and pepper.In a nonstick pan, over a medium heat, melt the butter before adding the egg mixture. Cover and let cook for a couple of minutes. Once the egg begins to set, add the remaining sour cream and all the fresh ingredients to one half of the omelette.Fold over and slide onto a plate. Enjoy while hot.Reprinted with permission from Natasha Marais. Ror more recipes, follow along on Instagram.

Roast Chicken With Chilli Caramel Sauce

chicken

10.00 ml salt and black pepper

water

8.00 red chillies

ginger

60.00 ml thai fish sauce

lime juice

Preheat the oven to 200 °C.Rub the butter into the chicken halvesand season with salt and pepper. Place thechicken halves in an oven pan and roastfor 30 minutes or until done.SauceHeat the sugar and 60 ml of thewater in a saucepan until the sugar startsto caramelise. Add the chillies, gingerand remaining water and stir continuouslyto prevent it burning. Add the fish sauce and lime juice and simmer for 1 minutewhile stirring continuously. Keep the saucewarm.Transfer the chicken halves to two platesand drizzle with the sauce. Serve with limewedges, a green salad and rice noodles. 

What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.

The Best Chocolate Chip Cookie Recipe

(200 g) all-purpose flour

1¼ tsp. (4 g) Diamond Crystal salt

baking soda

(1½ sticks; 169 g) unsalted butter, divided

(200 g) (packed) dark brown sugar

(50 g) granulated sugar

vanilla extract

(170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Bon Appétit

This crispy, panko-crusted roast chicken recipe will become one of your weeknight dinner MVPs, a crowd-pleaser for the whole family.

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

panko (Japanese breadcrumbs, read more about other ways to use them here)

unsalted butter, room temperature

Dijon mustard

thyme leaves,

skin-on, bone-in chicken thighs,

Kosher salt, freshly ground pepper

olive oil

Raspberry-Chocolate Tart

chocolate

(3/4 stick) unsalted butter, melted

sugar

raspberries

lemon juice

mascarpone cheese

heavy whipping cream

raspberry preserves

This roast chicken recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through.

Roast Chicken with Lemon and Garlic

lemon

garlic

unsalted butter olive oil

3½–4 lb. whole chicken

Kosher salt

black pepper

Before you panic about the habaneros—we've got a trick in this pork recipe that mellows out the spice. A lot.

Maple-Habanero Glazed Pork

pork

8–10 large habanero chiles, seeded, chopped

80-proof clear liquor,

orange

olive oil, divided

cinnamon stick

thyme, divided

½ large red onion, finely chopped

garlic cloves, finely grated

maple syrup

white wine vinegar

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings.

Chilled Ramen with Chili Oil

ginger, peeled, very finely chopped

sesame oil

vegetable oil

red pepper flakes

paprika

sesame seeds

mirin (sweet Japanese rice wine)

red or white miso

sake

Sichuan peppercorns

scallions, thinly sliced

1½-inch piece ginger, peeled, finely grated

apple wedge (about ⅛ of apple), peeled, finely grated

white, sweet white, and/or red miso

toban djan (chili bean paste)

noodles noodles

Persian cucumbers,

radishes

basil

soy milk or other nondairy milk or regular milk

3x1-inch strip grapefruit zest, very thinly sliced

soy sauce

Plain unsweetened granola

Evaporated milk, semi-sweet chocolate chips and a little vanilla make a creamy Quick Chocolate Fudge Sauce you&#039;ll have trouble putting down. Have your ice cream ready to serve because if you taste this sauce beforehand you might not be able to put it down.

Quick Chocolate Fudge Sauce

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Combine evaporated milk and morsels in mediumheavy-duty saucepan.Cook over low heatstirring frequentlyuntil morsels are melted.Remove from heat; stir in vanilla extract.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.Store remaining sauce tightly covered in refrigerator. Recipe makes 2 cups.

These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.

Baked Chicken Empanadas

all-purpose flour

baking powder

salt (optional)

vegetable shortening

NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

garlicfinely chopped

cookedchopped bonelessskinless chicken breast (about 1 small breast)

cilantro

MAGGI Granulated Chicken Flavor Bouillon

(4 ounces) shredded 4 cheese Mexican cheese blend cheese

Place flourbaking powder and salt in food processor; process for 5 seconds. Add shortening; process until the mixture looks like cornmeal. With the machine runningadd the warm evaporated milk through the feed tube; process until dough almost gathers into a ball. (You may need to add a tablespoon or so of water). Transfer to a floured surface; knead for a few seconds. Cover with plastic wrap; let stand for 30 minutes.

Heat butter over medium high heat in medium skillet. Cook onion and garlic until onion is softened. Stir in evaporated milkchickencilantrobouillon and pepper; cook for about 3 minutes. Stir in cheesemixing well. Remove from heat. Let cool.

Preheat oven to 350º F. Lightly grease baking sheet.

Form dough into 9-inch log; cut into 12 portions about 3/4-inch each. On a lightly floured surfaceroll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a wide-mouth glassjar or can. (You may get an additional 4 circles by rolling out left over dough). Lightly brush the edge of half the circle with egg white mixture.

Place about 1 heaping teaspoon of the chicken filling in the center. Fold half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridgesif desired. Repeat with remaining dough and filling. Place on prepared baking sheet. Brush tops with egg white mixture. Pierce tops of empanadas once with a fork.

Bake for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minutes before serving.

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. TheseOatmeal Scotchies will disappear from your cookie jar in no time.

Oatmeal Scotchies

salt

cinnamon

(2 sticks) butter

brown sugar

vanilla extract orange

oats

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine flourbaking sodasalt and cinnamon in small bowl. Beat buttergranulated sugarbrown sugareggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

An easy take-out-inspired sweet and sour chicken dinner that brings both family and friends together in under 30 minutes thanks to McCain’s already-prepped Hawaiian Stir Fry mix!

WATCH: How to make easy sweet and sour chicken

chicken thighs boneless and skinless, cut into bite-sized pieces

flour

vegetable oil for shallow frying

700 g McCain Hawaiian Stir Fry

tomato sauce

white vinegar

tbsp cornflour

In a small bowl combine the sauce ingredients. Set aside.Add the diced chicken thighs to a bowl. Add the flour and salt and mix well to coat.Over medium heat, add oil to a wok. Once the oil is hot enough (test with wooden chopstick and look for bubbles), add the chicken. Fry on each side for 4-5 minutes or until golden crispy brown on both sides.Remove chicken from the wok and place on a paper towel-lined plate or a cooling rack. Discard excess oil, reserving only about 1 tbsp.Over medium heat add the frozen McCain Hawaiian Stir Fry mix and fry briefly.Pour in the sauce and let it simmer to thicken and reduce slightly.Once thick, add in the fried chicken and mix to coat evenly.Garnish with green onions and sesame seeds and serve with freshly steamed rice.NotesFor a vegan version substitute the chicken with firm tofu.

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Strawberry Cheesecake Pie

(6 ounces) graham cracker crumb crust

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

(8 ounces) fat free cream cheeseat room temperature

lemon peel

strawberries

strawberry jellywarmed

Place evaporated milkcream cheeseeggsugarflour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Beef tenderloin made even more delicious with a whiskey-infused peach sauce. And it&#039;s ready in less than 30 minutes!

Beef Tenderloin Steaks with Peach Whiskey Sauce

unsalted butter

½ large peachpeeled and chopped

shallot

dark brown sugar

cider vinegar

whiskey

Worcestershire sauce

½ teaspoon Maggi® Granulated Beef Flavor Bouillon

beef

Melt butter in large saucepan over medium heat. Add peach; cookstirring frequentlyfor 2 minutes. Add shallot; cookstirring frequentlyfor 2 minutes. Add sugarvinegarwhiskeyWorcestershire saucebouillon and pepper; cook for 6 minutes or until thickened.

Puree with immersion blender or regular blenderleaving mixture a little chunky. Keep warm.

Preheat grill. Season steaks with salt and pepper. Grillturning halfway through cooking timefor 6 to 8 minutes or until desired degree of doneness.

Let stand for 5 minutes. Serve with Peach Whiskey Sauce.

Chicken Ramen

mushrooms

Maggi® Granulated Chicken Flavor Bouillon

carrot

green onionschopped

hard-cooked large eggspeeled and quartered lengthwise

Prepare ramen noodles according to package directions (do not use seasoning). Drain; set aside.

Heat olive oil in large saucepan over medium heat. Add onion and garlic; cookstirring frequentlyfor 3 minutes. Add mushrooms and ginger; cookstirring occasionallyfor 5 minutes or until mushrooms are tender. Add water and bouillon; cook for 5 minutes. Add noodles and chicken; cook until heated through.

Serve with carrotgreen onionseggs and sesame seeds.

Traditional Butterscotch Fudge has wonderful flavors and is great to try when you like a different twist on a classic dessert.

Traditional Butterscotch Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

marshmallows

chopped nuts

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Customizable Cookies

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Roll squares of dough into balls; flatten slightly. Place in muffin cups. Top each with 1 teaspoon of desired topping.

Cool in pan on wire rack for a few minutes.

Use knife or small spatula to loosen cookie and pop out of cups.

Zucchini Bread

(about 2 medium) grated zucchini

pecans

NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided (optional)

Combine zucchinisugaroileggspecansvanilla extractcinnamonbaking sodabaking powder and salt in a large mixer bowl. Mix until well combined. Add flour one cup at a timemixing thoroughly after each addition.

Pour into two 8 x 4-inch loaf pans sprayed with nonstick cooking spray or olive oil spray. Sprinkle morsels evenly over batter in each panif desired.

Bake at 350° F for 55 to 65 minutes or until golden brown.

Let cool completely. Cut each loaf into 8 slices; cut each slice in half.

Saltine Toffee

Nonstick cooking spray

saltine crackers

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

walnuts

Line a 17.25 x 11.5-inch rimmed baking sheet with foil; spray with nonstick cooking spray. Place saltines in a singlerectangular layer with edges touching.

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