Our BIGGEST COLLAB EVER!!! These are incredible… but then with so many of you guys involved… we’d expect nothing less! Thanks to Meg Hourihan (@megnut on twitter) for the idea!
Get the full recipe (if you dare try it) here: http://sortedfood.com/meanchocchipcookie
Other recipes this week:
Spotted Dick: http://bit.ly/1sE2nqY
Mackerel Paté: http://bit.ly/1onXT6F
Red Pepper 3 ways: http://bit.ly/1uudcLs
Have you downloaded our BRAND NEW app yet? http://bit.ly/SortedYT
Get tonnes of behind the scenes stuff and extra foodie loveliness here: Tweets by sortedfood
http://facebook.com/sortedfood
http://instagram.com/sortedfood
http://pinterest.com/sortedfood
http://sortedfood.tumblr.com
Recipe here: http://www.joyofbaking.com/IceCreamSandwiches.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make homemade ice cream sandwiches
We welcome questions on our Facebook Page: http://www.facebook.com/joyofbaking
Cussac prepares a dish at the 2 Michelin star Joël Robuchon Monte-Carlo
Executive Chef Christophe Cussac prepares a dish at the 2 Michelin star Joël Robuchon Monte-Carlo in Monaco. Read and see more at wbpstars.com – only about the best restaurants in the world!
You can make a moist dumpling filling right at home using a few key ingredients, like twelve ounces of pork. Make moist dumpling filling with help from an experienced culinary professional in this free video clip.
Expert: Kevin Long
Bio: Chef Kevin Long’s recently-opened Empire on the Boston Waterfront features bold and unique flavor combinations made from the freshest ingredients that evoke the sights, smells, and cultures of Asia.
Filmmaker: Brandon Gonzales
Series Description: Delicious Szechuan, Thai and stir-fry recipes can be yours anytime you’d like, so long as you make sure that you’re using the right ingredients in the right ways. Get tips on a variety of Asian recipes with help from an experienced culinary professional in this free video series.
Minnesota Lynx and Olympic all-star Lindsay Whalen shows how to make Barbecue Chicken and Veggie Pizza with Gold’n Plump Chicken. View this baked chicken pizza recipe at: http://bit.ly/VeggiePizza
For more great chicken recipes, visit: http://bit.ly/GoldnPlump
For recipes, photos and contests, check out Gold’n Plump on Facebook: http://bit.ly/GoldnPlumpFacebook
Follow Gold’n Plump on Twitter: http://bit.ly/GoldnPlumpTwitter
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11
Herb and Lemon Chicken is a quick to prepare main meal that is perfect for busy weeknight dinners. Check Breast Fillets are steeped in a delicious marinade of lemon, olive oil and herbs. Roasted and served with a side salad, this light but flavourful meal will be an instant family favourite – give it a go!
ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS:
http://www.lulu.com/spotlight/onepotchef
ONE POT CHEF POSTAL ADDRESS:
One Pot Chef Show
PO Box 4338
Bay Village NSW 2261
Australia
MY SECOND CHANNEL:
https://www.youtube.com/onepotchefblog
4 Chicken Breast Fillets (trimmed, skin off)
1/2 Cup of Extra Virgin Olive Oil
Juice of 2 Lemons
1 Tablespoon of Oregano
1 Tablespoon of Thyme
Salt and Pepper
Side Salad or Mixed Vegetables (to serve)
Preparation Time: About 10 minutes (plus marinating time)
Cooking Time: About 30 minutes
SERVES 4
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
http://www.onepotchefshow.com
Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
How To Make a Starbucks Cotton Candy Frappuccino Recipe
I love the Starbucks Cotton Candy Frappuccino so much! If you look at my picture you will see that I am drinking one in the picture. If you don’t get to go to Starbucks very much you can make it at home!
Recipe:
2/3 Cup : Ice Cubes ( or more will not hurt it)
2/3 Cup : Milk
2 Scoops : Vanilla Bean Ice Cream
2 Tablespoons: Vanilla Syrup
2 Tablespoons: Raspberry Syrup
Take all the ingredients and mix in your blender. It’s so good!
Korean Style Air Fried Chicken Wings by The Fat Kid Inside
Chicken wings are probably one of my favorite things to eat when i’m out with friends. The problem is that they are usually not that healthy. Imagine the less exciting part of the chicken, basically bone and skin, deep fried in some kind of oil, beyond smoking point, and drenched in usually a truck load of sugar sauce.
Sounds yummy doesn’t it?
Attempting to make this super flavorful snack a little healthier without necessarily sacrificing taste, i turned to the Philips Air Fryer and then tossed it, mess free, in a Korean style sauce.
Delicious.
Also, make sure to grab yourself and Airfryer so you can keep up with this series and watch until the end of the video! We have a contest for you. Win and i will cook for you and your friends!!
Just submit your Airfryer recipe on my facebook, facebook.com/thefatkidinside and use the hashtag #tfkiairfryer when all the videos have been shown, it will mark the end of the contest and we will choose a winner!
The Red Light is made possible thanks to:
Merit Steel: http://meritstainless.com/
Diageo Philippines: http://www.diageo.com/
Small Ware used in this video, can be found in Kitchen Works: https://www.facebook.com/mykitchenworks
Erwan Heussaff
Please subscribe! http://goo.gl/TAhuPT
Full post on www.thefatkidinside.com
twitter/ig: erwanjheussaff
facebook.com/thefatkidinside
Please leave us a comment if you want us to try something!
Erwan Heussaff
——-PLAYLISTS——–
How To Playlist: Quick Hacks and easy to do recipes
http://goo.gl/BbvIds
Home Invasions: I go see what my friends are up to in their kitchens!
http://goo.gl/gmboJv
The Fat Kid Inside Healthy Series: Simple, healthy recipes!
http://goo.gl/TfOj1U
A Balanced Day Of Healthy Eating: Quick videos of what I ate today
http://goo.gl/IV6t4j
Taste and Chaub: A food porn show and how do Chefs and Food & Drink Industry Players define Taste.
http://goo.gl/IUUpy4
Bottled Up: Cocktails at Home
http://goo.gl/Vrlue7
Liquored Manila: Cocktails from Bartenders in Manila
http://goo.gl/qrxtUf
The Food Show: My First properly shot series
http://goo.gl/7J5R14
Flavours from the Philippines: A Taste of my homeland
http://goo.gl/Gppnbw
Colorful Cooking: Mari Jasmine teaches us some vegetable filled recipes
http://goo.gl/DrkMP7
Erwan
Please subscribe! http://goo.gl/TAhuPT
Full post on www.thefatkidinside.com
twitter/ig: erwanjheussaff
facebook.com/thefatkidinside
Please leave us a comment if you want us to try something!
Erwan Heussaff
——-PLAYLISTS——–
How To Playlist: Quick Hacks and easy to do recipes
http://goo.gl/BbvIds
Home Invasions: I go see what my friends are up to in their kitchens!
http://goo.gl/gmboJv
The Fat Kid Inside Healthy Series: Simple, healthy recipes!
http://goo.gl/TfOj1U
A Balanced Day Of Healthy Eating: Quick videos of what I ate today
http://goo.gl/IV6t4j
Taste and Chaub: A food porn show and how do Chefs and Food & Drink Industry Players define Taste.
http://goo.gl/IUUpy4
Bottled Up: Cocktails at Home
http://goo.gl/Vrlue7
Liquored Manila: Cocktails from Bartenders in Manila
http://goo.gl/qrxtUf
The Food Show: My First properly shot series
http://goo.gl/7J5R14
Flavours from the Philippines: A Taste of my homeland
http://goo.gl/Gppnbw
Colorful Cooking: Mari Jasmine teaches us some vegetable filled recipes
http://goo.gl/DrkMP7
How to make Hot and Sour Soup – Indian Chinese recipe
This soup will warm your soul. From Kravings Blog a delicious Indian Chinese version made my the Chinese immigrants from India, this is packed with flavor from the ginger and garlic, spring onions, chicken, chilli sauce, ground pepper, mushrooms, stock, shitake, coriander, rice wine vinegar, dark soya, carrots, tofu, bamboo shoots. It’s a feast in a bowl! Presented by Karen Ahmed
Please note: The footage of the addition of egg is missing. Please pour one beaten egg into the soup slowly after the cornstarch and stir with a fork.
Soundtrack ‘ You make me’ used with permission by the artist Sanj’na from the album Perfectly Unfinished.
I unboxed and reviewed my very first Meal, Ready-to-Eat (MRE). I opened all the packages and cooked the entrée using the flameless ration heater that was included. Finally, I tasted the entrée and side dishes on camera and discussed my thoughts about the food.
Entrée:
* Chicken Pesto Pasta (packaged on June 20, 2011)
Side Dishes:
* Italian Bread Sticks (w/ Cheese Spread)
* Toasted Corn Nuggets
* Chocolate Pudding
Drink:
* Fruit Punch
—Background Music—
Title: Alt+F4 (W&D Chill Out Remix)
Artist: Alt+F4
—Blog—
http://www.samuraijournal.com
—Website—
http://www.bjpeterdelacruz.com
—Tags—
MRE – meal, ready-to-eat – chicken pesto pasta – Italian bread sticks – cheese spread – toasted corn nuggets – chocolate pudding – fruit punch – flameless ration heater – combat ration – military ration – U.S. armed forces – U.S. army – U.S. air force – U.S. navy – U.S. marines
Best Thing I Ever Ate: Cake Walk featuring Extraordinary Desserts
CHOCOLATE DULCE DE LECHE
As featured on the Food Network’s “The Best Thing I Ever Ate”. A crunchy milk chocolate and macadamia nut confection is hidden between layers of chocolate cake and creamy chocolate mousse. Homemade dulce de leche finishes this over the top chocolate torte.
Crisp, succulent and delicious – find out how to make the best fried chicken you’ll ever taste. See the full recipe | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/n/nashville-hot-chicken.html
Twitter | http://www.twitter.com/waitrose
Facebook | http://www.facebook.com/waitrose
Pinterest | http://www.pinterest.com/waitrose
More great recipes, ideas and groceries | http://www.waitrose.com
Chicken Piccata Ingredients:
boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped
Any suggestions…? hit me up..!
Connect with Me!
Visit: My Website: http://www.YoBoiNewnue.com
Feedback: [email protected]
Follow Me: http://www.Twitter.com/YoBoiNewnue
Pictures: http://www.myspace.com/Newnue
Seabass with Chicory and Truffles by Masterchef Alain Llorca
Recipes by Chef Alain Llorca, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Alain Llorca:
Displaying an avid love for food since young, Alain Llorca has worked with some renowned names like Alain Ducasse, Christian Metral, Jacques Maximin amongst others. His curiosity and eagerness to learn allowed him to quickly acquire the necessary culinary techniques. The Ronde des Tapas is an amalgamation of recipes which he created between 1997 and 2003 during his stint at Negresco. This dish is a subtle marriage of tradition and modernism in which 11 dishes, served in small portions, perfectly compliments each other. Today, Llorca is the owner of the world famous Moulin de Mougins created by Roger Verge.
Download the recipe at http://www.worldgourmetsummit.com/wgs2007/recipe/pdf/Sea_bass_with_Chicory_and_Truffles.pdf
Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com
Grilled Sandwiches Recipe | Giada De Laurentiis, panini, pan
Take a bite out of these delicious sandwich recipes, including grilled cheeses.(5 min. meal)
What is your favorite sandwich recipe?
for more videos:https://www.youtube.com/user/natalyboutique
like us on facebook https://www.facebook.com/simplynataly?notif_t=page_user_activity
Savory Pies: Delicious Recipes for Seasoned Meats, Ve Book Quotes
Want to read all pages of
Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts
Paperback
– January 8, 2013
online just visit this link : http://tukukene.website/read/?id=1612431062
Savory Pies: Delicious Recipes for Seasoned Meats, Ve Book Quotes Author : Savory Pies: Delicious Recipes for Seasoned Meats Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts: Greg Henry: 9781612431062: : Books
Barbecue Side Dish Recipes : Rotini Pasta Salad Recipe With Onions, Carrots & Bell Peppers
Learn how to make an easy pasta salad recipe with onions, carrots, green bell peppers and rotini with expert cooking tips in this free barbecue side dishes video clip.
Expert: Josiah Owen
Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager.
Filmmaker: josiah owen
Everybody knows the tradition of Trick or treat. Are you looking for some party ideas? Why not make some homemade treats this year for those who come knocking… or just for your friends and family. From the same basic and cheap ingredients this produces 3 different sweet treats! Chocolate fudge, Popcorn balls and Cinnamon Popcorn.
Get the recipe at http://sortedfood.com/fudgypopcorn
Take a sneaky look at next week’s recipe here http://sortedfood.com/comingsoon
Share your cooking results with us at http://sortedfood.com/facebook
Raspberry tuile, a stylish topping for your desserts.
Deep red in color, this raspberry recipe uses a homemade raspberry puree, which is baked into tuile and can be molded into desired abstract shapes. The tuiles tart and tangy flavor adds a creative finish to top rich chocolate cakes or fresh fruits.
Just follow this easy to execute, two-ingredient how to tip for a perfect tuile!
***PLEASE NOTE***
The recipe has been changed due to legal reasons, this is NOT an exact replica. However the flavour will be similar.
Ingredients: serves 4
Chicken Marinade
1/2 cup soy sauce
3/4 cup pineapple juice
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 cup brown sugar
2 tsp honey
pepper to season
Sweet Onion sauce
1/2 cup corn syrup
1/4 cup onion, finely diced
1 tbls red wine vinegar
1 tbls white vinegar
1 tsp balsamic vinegar
1 tsp brown sugar
1 tsp milk powder
1/2 tsp lemon juice
1/2 tsp poppy seeds
1/2 tsp garlic powder
salt & pepper to season
2 chicken breast, cut into strips
4 6 inch bread subs
toppings of your choice
ENJOY!
~ Nicko
Intro theme to Nicko’s Kitchen is from TwistedTim01, Bertofski & AussieGriller
Music from Nicko’s Kitchen is from http://www.incompetech.com
Used with permission
Adobo is a classic Filipino dish that has been passed through from generations to generations. Now, I am going to show you how to make Chicken Adobo sweet and savory by using Sprite as a marinate.
Ingredients:
*For the marinate
250 grams Chicken (Breast, legs, wings etc)
1 clove garlic
250 ml or 1 glass Sprite (“Obey your thirst)
1 tbsp salt
1 tbsp ground black pepper
4 tbsp soy sauce
3 tbsp white vinegar
*For the cooking process
3 tbsp cooking oil
Procedure:
1. Mince 1 clove of garlic and dice or slice chicken (breast)
meat into 6 portions.
2. In a bowl, mix the garlic and the chicken together
with 1 tbsp salt, 1 tbsp ground black pepper, 4 tbsp
soy sauce and 3 tbsp white vinegar.
3. Mix all the ingredients well.
4.Pour in 1 glass or 250 ml Sprite and mix them together.
5. Cover the bowl and let it rest for an hour under
room temperature or you can also put these on the fridge overnight until ready to cook.
6. Strain the chicken off the marinate and let it dry.
Do not discard the marinate.
7. Get your pan nice and hot and then pre-heat the oil
under low-medium heat.
8. Once the oil has been preheated and ready, lay in the chicken meat and brown/fry them for 3 minutes per sides.
9. Once both sides are done, pour in the marinate and mix it well.
10. Cover the pan with the lid and let it simmer for 5 minutes.
11. Check after 5 minutes and stir. The marinate should be reducing down
into a sauce. Cover again and wait until 2 minutes.
12. Check the sauce if has reduced well. Stir to prevent it
from burning.
The outcome now depends on your desired consistency of the sauce.
Make sure the meats are well coated.
turn off the fire and give it a quick stir then plate and serve.
Bacon Wrapped Jalapeno and Date Recipe – Amazing Appetizer
This recipe is fast and easy and will keep your party goers all in line for more. Bacon and Jalapeno.. whats not to like
See us on Facebook : http://www.facebook.com/pages/Big-Meat-Sunday/420401691371833
Please : LIKE & SUBSCRIBE
Music in this video was created with DigitalJuice MusicBox, and is owned by Bigmeatsunday.
http://www.digitaljuice.com/products/product_docs.asp?docid=64
~~~
My last video: https://www.youtube.com/watch?v=vAYUw97Co7Q&list=PLGRnDhMJALhEdB334ctD2LFesWzzY2Igl&index=1
How to make homemade Italian turkey sausage mix (Pasta with Sausage & Spinach Recipe): https://www.youtube.com/watch?v=yTQM4E6vZHw&list=PLGRnDhMJALhGAlq1rnqWRR7swW7NxZnYf&index=3
Other main course recipes: https://www.youtube.com/playlist?list=PLGRnDhMJALhFM_ZM-RY75tsqKNI24_-4f
Appetizers recipes: https://www.youtube.com/playlist?list=PLGRnDhMJALhEzFy4P_qAtbfiKiZ0Qkifm
Cakes & pies recipes: https://www.youtube.com/playlist?list=PLGRnDhMJALhH_GXl20Kx5lraCMUd2ltq1
~~~
Facebook: https://www.facebook.com/RutasyummyChallenge
Twitter: https://twitter.com/RutasChallenge
Pinterest: http://www.pinterest.com/RutaChallenge
Instagram: http://instagram.com/rutaschallenge
~~~
Laura’s original recipe: https://www.youtube.com/watch?v=63PgxriGXrA
~~~
Send me a letter! 🙂
4 paštas
Pašto dėžutė 391
Vilnius, LITHUANIA
~~~
RECIPE
DAY 109 – Eggplant Parmesan
Serves 6
Ingredients:
1 Large Eggplant (about 1 ½ lb (700g)) [sliced lengthwise into 1/8 inch (0.3 cm) slices]
4 cups (1 kg) Meat Sauce
5oz (150 g) Fresh Mozzarella
6 Eggs [beaten]
Some All Purpose Flour (to dredge the eggplant in)
Some Vegetable Oil (enough to have about ¼ inch (0.6 cm) of oil in the pan)
Some Fresh Parmiggiano Reggiano
Salt & Pepper (to taste)
For the Meat Sauce (makes about 9 cups (2.3 kg)):
1 Medium Onion [chopped]
3 Tbsp (40 g) Extra Virgin Olive Oil
1 lb (500 g) Ground Beef Sirloin
*1 lb (500 g) Ground Sweet Italian Sausage
1 cup (240 ml) Dry Red Wine
3 28oz (2.4 kg in total) Cans of Tomato Puree
14oz (400 ml) Water
10 Fresh Basil Leaves
Salt & Pepper (to taste)
** for the homemade Italian Turkey Sausage meat mixture:
1 lb (500 g) minced turkey
1 tsp (6 g) salt
1 tsp (1 g) freshly cracked black pepper
1 tsp (2 g) garlic powder
1 tsp (2 g) onion powder
1 tsp (1 g) dried basil
1 ¼ tsp (0.5 g) dried parsley
2/3 tsp (2 g) paprica
2/3 tsp (3 g) hot pepper flakes
¼ tsp (0.5 g) fennel seeds
a pinch brown sugar
a pinch dried oregano
a pinch dried thyme
1 Tbsp (15 ml) red wine vinegar
Process:
To make the meat sauce:
1) Preheat the extra virgin olive oil in a large saucepan over medium high heat. Add in the onion and cook until soft and translucent for about 4 minutes.
2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through for about 10 minutes. Add the wine and cook for 1 minute.
3) Add the tomato puree and if it is very thick add ½ can (400 ml) of water. Partially cover the pan, turn the heat down to low and cook for 4 hours checking on it every now and then and just giving it a stir.
4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as you add them in. Turn heat off and let it sit for 10 minutes.
To make the eggplant parmesan:
5) In a shallow dish whisk the eggs, season with salt and pepper, mix it in, and set aside. Add the flour into another large shallow dish, season with salt and pepper, mix it in, and set aside.
6) Preheat your oil over medium heat until nice and hot.
7) Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil. Cook for about a minute on each side until golden brown. Drain on paper towels and season with some salt as soon as they come out of the oil. Continue cooking up the rest of the eggplant making sure to put a layer of paper towels between each layer of eggplant to soak up any oil.
8) Preheat your oven to 350 degrees (180 degrees in Celsius).
9) Take a 9 by 9” (23 by 23 cm) casserole dish and spread a little bit of meat sauce in the bottom. Add your eggplant in a single layer and add just enough sauce to cover the eggplant (about a tablespoonful) but don’t make it too saucy otherwise it will be very soggy. Sprinkle the top with lots of fresh parmiggiano reggiano and dot it with fresh mozzarella. Continue with the remaining eggplant. The very top layer should be with lots of parmiggiano and mozzarella.
10) Bake for about 20 minutes or until hot and bubbly. Let it sit for 10 minutes before serving.
The recipe is here!: http://www.maangchi.com/recipe/broccoli-salad
One of my favorite BBQ places of all time is Fette Sau in Brooklyn. They make a delicious broccoli salad as a side dish for their BBQ and customers never miss ordering it with their beef brisket, including me. It’s really tasty, but it has a lot of olive oil, so it looks and tastes really oily. It’s ok once in a while, but I couldn’t eat it all the time…
No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh
strawberries which also bring a bit of texture and flavor. Simply delicious.
For the full recipe check my blog:
http://www.homecookingadventure.com/recipes/no-bake-white-chocolate-strawberry-mousse-cake
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
Sweet and Sour Pork Recipe – Sweet and Sour Pork Tenderloin
Learn a Sweet and Sour Pork Tenderloin Recipe! Visit http://foodwishes.blogspot.com/ for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Sweet and Sour Pork Tenderloin Recipe!
~~~
My last video: http://youtu.be/rH0aw2nCia4
How to make homemade crushed tomatoes from scratch: http://youtu.be/pl1APPLG0Y8
~~~
FACEBOOK: https://www.facebook.com/RutasyummyChallenge?ref=hl&ref_type=bookmark
~~~
Laura’s original recipe: https://www.youtube.com/watch?v=cseE8YdTlvY
~~~
Send me a letter! 🙂
4 paštas
Pašto dėžutė 391
Vilnius, LITHUANIA
~~~
RECIPE
DAY 8 — Chicken Cacciatore (Episode 9)
Serves 6-8
Ingredients:
2.5 pounds (1 kg) of Boneless Skinless Chicken Thighs
2 Large Red Bell Peppers [cut into bite size pieces]
1 Large Onion [cut into bite size pieces]
1 pound (450 g) Cremini Mushrooms [halved or quartered according to their sizes]
1 tsp (5 g) Hot Pepper Flakes
3 Cloves of Garlic [roughly chopped]
1 cup (250 ml) Red Wine
1 28oz (800 g) Can of Whole Plum Italian Tomatoes w/ juice (if you are going to make them from fresh tomatoes, you’ll need 10-12 fresh ripe tomatoes)
Salt & Pepper (to taste)
10 Fresh Basil Leaves (big ones)
3 Tbsp (40 g) Extra Virgin Olive Oil
NOTE: if you are going to make peeled tomatoes in their juice from fresh tomatoes, then follow these steps:
1) Put the tomatoes, a few at a time in a large pot of boiling water for 45 seconds, and then plunge them into a waiting bowl of ice water for 30 seconds. This makes the skins slide right off of the tomatoes!
2) Remove the skins, tough part around the stem, and any bruised or soft parts.
3) Cut the tomatoes in half.
4) Add 4 halves in a big pot, crushing them a bit with a wooden mallet or spoon as they are added to the pot, and bring to a gentle simmer. This will exude juice. Stir constantly to prevent burning!
5) Once the tomatoes are boiling, gradually add remaining tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. Once all of them are in the pot, boil gently for 5 more minutes. DONE!
Process:
1) Salt and pepper the top of the chicken and put it seasoned side down into a preheated large deep pan, on medium heat. Season the other side of the chicken and sear it on each side for about 4 minutes, you just want the chicken to be light golden brown (don’t overcrowd the pan, because you’ll end up steaming it, instead of searing it!). Once done, remove it from the pan and set aside.
2) In the same pan sauté the onions and peppers on medium heat until they start to cook down and begin to caramelize for about 5 minutes, add the mushrooms and garlic and season with salt and pepper, toss everything and place a lid on the pan for about 7 minutes, so that everything cooks down together and all the natural juices from the mushrooms come out.
3) Once all the vegetables are cooked down add the hot pepper flakes, the chicken (cover it a bit with vegetables), the red wine and cook down for a few minutes; then add the tomatoes and half of the basil (tear the leaves up), season with salt and pepper and let this cook covered for 1 hour and 10 minutes on low heat.
4) After 1 hour and 10 minutes turn the heat off and sprinkle in the remaining fresh basil, plate on a beautiful shallow bowl and serve with crusty bread to soak up the delicious sauce.
![Eggplant Parmesan Recipe [DAY 109]](https://recipeflow.com/wp-content/uploads/2017/08/Eggplant-Parmesan-Recipe-DAY-109-500x293.png)
![Trying Laura’s Chicken Cacciatore [DAY 8]](https://recipeflow.com/wp-content/uploads/2017/08/Trying-Lauras-Chicken-Cacciatore-DAY-8-500x293.png)