how to

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

How to Make a Very Good Chili

turkey

onion,

red bell pepper, diced

green bell pepper, diced

garlic, minced

amber or brown ale or red wine

chicken, vegetable, or beef broth

tomatoes

(2 16-oz cans) cooked black beans, pinto beans, or kidney beans

corn kernels (optional)

To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you&#x27;re using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.If you&#x27;re making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It&#x27;s normal for a dark sticky crust to start forming on the bottom of the pan.

Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

Serve with garnishes. Chili is often best the day after it&#x27;s been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

vinegar

sugar

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

How To Cook Barley

pearl barley

water or stock

Salt (optional)

Combine the barley and water: Combine the barley and water in the saucepan. Add a generous pinch of salt if desired.

Bring to a boil: Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over.

Simmer the barley: When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done. For pearl barley, start checking at 25 minutes. For hulled barley, start checking at 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Add more water if the pan becomes dry before the barley has finished cooking; check every 5 minutes until desired chewiness is reached.

Drain the barley (if necessary): When the barley is done, it will have absorbed most of the water. If there is a little water still left in the pot, just leave the barley to sit for 10 minutes, covered, until it has all been absorbed. If there is a lot of water left, drain the barley in a strainer over the sink.

Fluff the barley: With a fork, fluff the barley to separate the grains. Enjoy!

Think of switchel as that refreshing summer drink you didn't know you needed—there's a reason farmers used to drink it after working in the fields all day. Made with fresh ginger, vinegar, water, and honey, it couldn't be simpler to make!

How to Make Ginger Switchel

apple cider vinegar

honey

Sparkling or still water

"I'm trying this without honey or malasas not using sweetener, lemon ginger acv anyone else tried this"

"I wonder how this would taste in a Moscow Mule? Replace the Ginger Beer with Switchel... I may have to experiment."

"Vinegar and honey heated to hard ball stage, with a small amount of baking soda dissolved in water at the end, is a way to make home made taffy."

Prep the ginger: Use the side of a spoon to scrape the skin off the ginger. Cut the ginger into slices. You should have about 1/4 cup of sliced ginger.

Infuse the ginger: In a medium saucepan. bring the ginger and 2 1/4 cups water to a boil. Remove from the heat. Let sit for 10 minutes.
For a gentler, less-spicy switchel, don't boil the water; combine the water and ginger in a jar and let them infuse gently on the counter for a few hours.

Combine the ingredients: In a quart-sized glass canning jar or other lidded glass container, combine the honey and vinegar. Add the ginger and water. Cover with a lid and shake to combine the ingredients.

Refrigerate: Cover the jar and transfer to the fridge. Drink once cold or let the ginger infuse for up to 4 days, at which point you can strain out the ginger. The longer the ginger infuses, the stronger the flavor will become. The prepared switchel will keep for seven days in the refrigerator.

Serve: Pour the switchel into a glass filled with ice. Drink it straight (which will be more concentrated and spicy), or top with still or sparkling water to dilute and soften the flavor. Stir and enjoy.

"This recipe is amazingly easy to make and so refreshing!  Thank you for the little historical story behind the drink, too.  We are enjoying it with sparkling water and lots of ice.  I love that we can control the amount of the ginger switchel concentrate to add to our drinks.  I often find popular sodas way too sweet but this is PERFECT!"

How To Cook Frozen Shrimp

garlic powder

paprika

black pepper

onion powder

thyme

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

If you need dinner on the table with zero delays, then a microwaved baked potato is pretty much an ideal solution. Here&#x27;s the best way to do it. 

How To Bake a Potato in the Microwave

potatoes

Olive oil

Salt

Pepper

Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don&#x27;t have to remove the eyes, but trim away any blemishes with a paring knife. Pat dry.

Pierce with a fork. Prick the potatoes four or five times on each side with a fork. This allows steam to escape from the baking potato.

Rub with olive oil, salt, and pepper. Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes with salt and pepper.

Microwave for 5 minutes. Place the potatoes in a microwave-safe dish and microwave at full power for 5 minutes.

Flip the potatoes. Use a fork or tongs to flip the potatoes — they will be hot. If you remove the dish from the microwave, use oven mitts, as the dish will be hot.

Continue microwaving the potatoes. If cooking one potato, microwave for an additional 3 minutes. If cooking two or more potatoes, microwave an additional 5 minutes.

Check the potatoes. When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

OPTIONAL — Crisp the potatoes in the oven. If you&#x27;d like crispier skin, heat the oven to 425°F while the potatoes are microwaving, then transfer them to the oven to roast. Check every few minutes and remove once the skin is dry and crisped.

Serve the potatoes. Let the potatoes cool briefly, then serve. Potatoes can also be cooled completely and refrigerated for up to 4 days; reheat in the microwave or in the oven.

It's easy to make homemade croutons for your soup or salad with day-old bread. No need to turn on the oven; you can make these croutons in about 10 minutes on the stovetop.

How to Make Croutons

butter

"I have made my own croutons for many years .  Besides butter, I like to use heaps of lemon pepper on them."

"Fantastic.  I made a whole loaf of bread crusts diced.  I'd used the inner bread to make bread crumbs.  Now what I want to know is can I freeze the croutons, which I added s and p and also Parmeson."

Cut the bread into cubes: Cut the bread into even-sized cubes, about 3/4-inch to an inch wide. A loaf will yield about 8 cups of cubed bread (give or take a couple cups, depending on the size of the loaf).

If the bread isn't dry enough, put it in a warm oven: Your bread should be a little dry, at least a day old if you are using French or Italian loaf or a baguette. You don't want the bread cubes to be all dried out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing.
If the bread cubes are not dry enough, spread them out on a baking sheet and put them in a warm oven (200°F or 90°C) for about 10 minutes.

Brown croutons in butter in sauté pan: Melt the butter on medium high heat in a large sauté pan. Add the croutons and mix them up in the butter so they get lightly coated. Spread the croutons out in a single layer in the pan.
Then don't stir them until they start to brown on one side. Once they start to brown, use a metal spatula to lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat.
 
If storing, let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch.

"Just used some leftover baguette to make croutons to go with my chicken and root veg soup made from last night's roast dinner leftovers..... Delicious!"

"You have created a convert! Attempted to make my own croutons for the very first time today and they are delicious. Thanks for providing this simple recipe"

Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.

How To Make Cold Brew Coffee

(113 grams) whole coffee beans

(907 grams) water

Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

"This is awesome! I’ve tried the “concentrate” way in this recipe as well as using the full amount of water and both are beautiful. It keeps well in the fridge for at least 4 days, but I’ve never kept it around longer than that to see. ;) I steep it for up to 24 hours for a stronger flavor and now have a lot of success using a #4 filter over my Bodum. I drink it cold with ice or reheated on the stove. Love both! And it cuts way down on the bitterness and acidity. I’m definitely going to try adding cinnamon and vanilla as other reviewers suggested. Thanks for the simple and easy tutorial!"

"This is GOOD. I prefer cold brew over hot coffee and the stuff from the store is way too expensive. This uses a lot of coffee beans but I think in the long run it will be less expensive! Really great recipe."

"I carefully poured the finished product into my French press for straining purposes. This was my first batch and it was delicious. Reading through the comments I see some great suggestions."

"Used this recipe to make cold brew at home for the first time, and I really enjoyed it! I didn’t want to dirty a towel to strain, and for me, a coffee filter sitting in a wire strainer worked just fine."

"Fantastic! I add a little ground cinnamon, nutmeg and vanilla to mine with the coffee grounds and it adds great flavor. Saves SO much time and money! ❤️"

https://www.simplyrecipes.com/video_src?vid=5791621424001

This loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.

How To Make No-Knead Bread

active dry yeast

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.

Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more. 

Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.

Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes. 

Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread. 

How To Cook a Whole Chicken Dinner in the Dutch Oven with Just 5 Ingredients

(3- to 4-pound) whole chicken,

dry bread cubes (approximately 1-inch cubes)

(1/2-inch) butternut squash cubes (from about 1 small squash)

red onion, chopped

Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F. 

Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients. 

Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in. 

Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour. 

Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F. 

Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes. 

Carve and serve.  Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash). 

This ice cream is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer. No ice cream machine needed.

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