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::WHO IS SIMPLY BAKINGS?::
Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages. Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
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Let’s make easy and delicious chicken thighs flavored with yummy mustard and honey. Easy and cheap, too. You can also make it on the grill.
HONEY MUSTARD CHICKEN THIGHS
marinade:
4tbl Dijon Mustard, or use spicy Mustard if you’d like
1tbl honey
1tbl brown sugar
2tbl onion, yellow finely chopped
1 large garlic, minced
1/4tsp black pepper ground
1tbl red wine vinegar
1 1/2tbl soy sauce
4chicken thighs
1tsp kosher salt
Combine all the ingredients up to the chicken thighs. Pour marinade into a Ziploc bag, add chicken, shake. Chill for 2hours or up to overnight.
Preheat oven to 395F(200C). Layer chicken in one layer into oven safe dish. Season good with salt. Bake for 45-50 minutes. Once done, take it out of the oven. Cover with foil for 15 minutes. Serve.
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Crock-Pot football food comes in a wide variety of different shapes and sizes depending on your preferences. Make Crock-Pot football food with help from a culinary professional in this free video clip.
Expert: Sandy Patterson
Bio: Sandy Patterson graduated first in her class from L’Academie de Cuisine’s Culinary Career Training Program in 1998.
Filmmaker: Rollie Hudson
Series Description: If the most popular part of football season are the games themselves, the second most popular part of football season is unquestionably the snacks that are consumed by game lovers everywhere. Make snacks for football season with help from a culinary professional in this free video series.
Executive Chef Olivier Elzer cooks at 3 Michelin star L’Atelier de Joël Robuchon in Hong Kong. Read and see more at wbpstars.com – only about the best restaurants in the world!
This is not the waffle house waffle recipe from that joint on the side of American highways! It’s Better!! Perfect for weekend mornings, and these can be frozen for later in the week too.
Combine flour, baking powder, salt, egg yolks, melted butter and milk; whisk together.
Beat egg whites to stiff peaks.
Whisk one third of egg whites into batter, then fold in second third. Once incorporated fold in the last of the whites.
Cook according to instructions for your waffle baker.
In the video I left out the butter… you don’t always need to use it. If you are worried about eating too much butter, you can cut it down or leave it out altogether. What you sacrifice is a bit of flavour, and if your waffle baker is non-stick (as most new ones are) they will cook just the same. – Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ
A dish you can make ahead of time or same day. This is a great dish for leftovers to have for lunch or dinners for the week. Add in any extra vegetables or change up the seasonings to get different flavors. It’s simple to throw together and have any night of the week. Full recipe will be posted below.
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You can also find me here www.instagram.com/glutesnglam
Email: [email protected]
Apple Chicken Sausage Bake
1 Apple (I used Granny Smith, you can use any you would like)
1 Medium onion
2 Sweet potatoes
3 Chicken Apple Sausages
1T Organic coconut oil
Any seasonings or spices you would like
Preheat the oven to 350* Chop the sweet potato and put in a pan of water on the stove and boil for about 8 mins. Next chop the sausages, apple, and onion. Once the sweet potatoes are done boiling place them in a pan on the oven with the onion and sauté with 1T of coconut oil. Once that starts to sauté and cook up add the sausages and apple. Season with whatever seasonings you would like. When everything is cooked through put everything into a baking dish and bake in the oven for 10-12 minutes.
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
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Easy Pasta Carbonara is a simplified version of a classic pasta dish that can be made in a matter of minutes, using basic ingredients! Cream, Eggs and Parmesan Cheese are combined with warm pieces of bacon and pasta to create a creamy, divine dish that everyone will love – Give it a go!
PLEASE NOTE: I am aware the traditional Italian recipe doesn’t use cream, but this is a simplified version made for a foreign audience. Feel free to use a traditional recipe if you prefer 😉
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250g of Pasta (cooked as per packet directions – I used Fettuccine)
250ml of Cream
2 Egg Yolks
1/2 Cup of Freshly Grated Parmesan Cheese (plus extra for garnish)
3 Slices of Shortcut Rindless Bacon (chopped, fried)
Add freshly ground black pepper to taste before serving 🙂
SERVES 2
Preparation Time: 5 minutes
Cooking Time: About 12 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
http://incompetech.com
Summer means BBQ and you can watch my BBQ Playlist here:
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I show Dads that cooking a weeknight meal like Pepper Steak is not only easy, but very tasty!
Tom’s Test Kitchen: www.youtube.com/user/tdjtx
East Pepper Steak Recipe
2 lb. Sirloin Steak
1 Onion (chopped into chunks)
1 Green Bell Pepper (sliced into strips)
1 Red Bell Pepper (sliced into strips)
1 14 oz can Stewed Tomatoes with juice
1 Tbsp Canola Oil
1 Cup Water or Beef Broth
3 Tbsp Soy Sauce
1 Tbsp Corn Starch
2 tsp Garlic Powder
1/2 tsp Sugar
Salt & Pepper to taste
Trim and cut 1/4 inch thick slices of the sirloin. Place Oil into deep frying pan or pot and heat over Medium High heat. Once oil is hot, place trimmed and sliced sirloin steak into oil to brown both sides. After meat has browned, add the rest of the ingredients. Give everything a quick stir to combine all of the ingredients. Simmer covered for 1 hour or until meat becomes fork tender.
Note: This dish uses corn starch as a thickener for the gravy. If you use 1 cup of liquid beef broth, combine the broth with corn starch before adding to the pot. If you are using a powdered broth or boullion cube, put the powder or cube into the pot and mix corn starch with 1 cup water before adding to the hot liquid in the pot.
Canon G30 used to shoot this video:
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Music:
“Nile’s Blues” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Macarons Recipe – Perfect the French Macaron
NEW CHOCOLATE MACARON RECIPE: http://youtu.be/_f5w9ZcC07A
ALMOND FLOUR VIDEO: http://youtu.be/qBZ5r8pJcg0
How to make French Macarons – this is a really easy macaron recipe and should help you in your quest to make these perfect little cookies!
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Join Honeysuckle Catering in this special recipe for the French Macaron!
Music by Ed Bailey
http://edbailey.bandcamp.com/
Recipe Adapted from marthastewart.com
Ingredients:
2 1/2 tbsp sugar
1 cup powdered sugar
3/4 cup almond flour
2 large egg whites, room temperature
Directions:
Sift confectioners’ sugar and almond flour until combined. Whisk whites with a mixer on low speed until foamy. Add sugar while Increasing speed to medium and whisk until soft peaks form. Increase speed to high, and whisk until stiff peaks form. Slowly add the egg whites into the flour and powdered sugar mixture and fold until mixture is incorporated.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.
Preheat oven to 300 degrees F.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
Sandwich 2 same-size macarons with 1 teaspoon filling of your choice (buttercream, jam, etc). Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
*makes 30 (approx.) cookies
Wardrobe: Zara
Hair: Forever 21 headband
Makeup: Eyes – Urban Decay & Stila; Lips: Lancome Matte Lipstick in Stylista
Nail Polish: Essie “Nice is Nice”
https://www.youtube.com/watch?v=3nsanqYnvis Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
This Tangled Thai Salad utilizes fresh vegetables spiralized into noodles to reduce the carbs and calories and provide a wonderfully crisp and refreshing salad for a hot summer day. To save time, use leftover rotisserie chicken and make up the dressing a few days in advance!
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GrF – This is a grain-free recipe
GF – This is a Gluten-Free recipe
DF – This is a Dairy-Free recipe
V – This is a vegetarian option by eliminating the chicken
BREAKFAST DRINKS | Green Smoothie | Banana-Strawberry Smoothie
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My husband and I have been incorporating more fruits and veggies into our diet. Recently we have been making breakfast smoothies. These are rich in vitamins, proteins and fiber. Not only are they good for you, they taste amazing!!! Hope you all enjoyed the video, thanx for watching!!!
INGREDIENTS
GREEN SMOOTHIE
4-6 strawberries (cut in half)
1/2 cup of Almond Milk
A handful of spinach
1tbs Honey
2tbs Vanilla Yogurt
1/2 Banana
1/2 cup of Ice
STRAWBERRY BANANA SMOOTHIE
1/2 cup of Ice
1/2 cup of Vanilla Yogurt
1tbs of Honey
1 Banana
6-8 Strawberries
1/2 cup of Almond Milk
I just want to state that I have no plans making money off of this video or profit off of the music in this video. I beg for the viewers, fans, and youtube (or even the artists themselves) to keep that in mind.
Songs – In order of appearance
1. Modest Mouse – “The Devil’s Workday”
Good News for People Who Love Bad News
(2004)
http://modestmouse.com/
2. The Growlers – “Smoking the Bruise”
Demos from the Hung at Heart Album from the
Beach Goth Cassette
(2012)
http://www.thegrowlers.com/
3. Django Reinhardt – “Django’s Tiger”
The best of Django Reinhardt
(March 7, 1996)
http://www.hotclub.co.uk/
4. Modest Mouse – “Worms vs. Birds”
Sad Sappy Sucker
(2001)
http://modestmouse.com/
Vegan Apple Cobbler Recipe – Vegan Thanksgiving Recipes
Vegan Apple Cobbler Recipe
Johnny Appleseed Day
Serves: 4
Ingredients:
1 tbsp vegan margarine, like earth balance
1 cup self rising flour
1 cup sugar
1 cup vegan milk, like almond, coconut, or soy
Dash of cinnamon and vanilla extract
1 diced Golden Delicious apple
Directions on how to make vegan apple cobbler:
Preheat oven to 375 degrees fahrenheit. Divide the vegan margarine between 4 ramekins an place in oven while preheating. Mix self rising flour, sugar, and vegan milk. Mix in the vanilla extract and cinnamon. Add the apple dices in, but mix only until evenly dispersed.
Remove ramekins from oven and divide batter evenly between the 4.
Bake for 20 minutes, then allow the apple cobblers to cool. I would suggest cooling around ten minutes, because you do want to serve these hot/warm.
Jack Scalfani only makes this for the holidays. Here is the recipe:
Rice Pudding Recipe
1 ½ cups long grain rice
4 cups water
6 cups milk
2 cups sugar
2 eggs
1 Tablespoon vanilla
1/8 tsp cinnamon
Boil rice in water till water is gone. Add milk and cook on low flame till thick. Beat eggs, vanilla, drop of milk and cinnamon. Add mixture to rice and cook till thoroughly blended. Put in bowl and sprinkle with cinnamon.
Note: recipe can be cut in half or doubled.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack’s motto is “Do God’s work and He will do your work!
Slow Cooker Recipes – How to Make Slow Cooker Apple Crisp
Get the recipe for Slow Cooker Apple Crisp at http://allrecipes.com/Recipe/Slow-Cooker-Apple-Crisp/Detail.aspx
In this video, we’ll show you how to make a homey, comforting Apple Crisp right inside a slow cooker. The apples are cooked together with cinnamon and nutmeg until tender, under a walnut crumble topping.
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Quick and Easy Desserts for Valentines Day ❤ DIY Sharpie Mug
Hey lovely people! Im Janina and I’m currently living and loving life in the Philippines 🙂 I hope you enjoyed my tutorial on 5 minute mugcakes! Have a happy Valentine’s Day! ❤
Background music: “I Can’t Stop” by Jason & Katherine
1. Whisk together all the dry ingredients in a medium bowl.
2. Pour in all wet ingredients and whisk until there are no clumps.
3. In a microwave safe mug, pour all your batter. Make sure that there is space so your batter doesn’t overflow!!
4. Add your tablespoon of nutella to the middle of your mug.
5. Bake in the microwave for 70 seconds!
Vanilla Mug Cakes (makes 2 mugs):
❥ 6 tbsp. flour
❥ 1/4 cup sugar
❥ 2 tsp. baking soda
❥ a pinch of salt
❥ 2 tbsp. melted butter
❥ an egg
❥ 2 tbsp. milk
❥ 1 tsp. vanilla extract
❥ sprinkles!!
1. Whisk the room temperature melted butter and egg.
2. Add the milk, vanilla, and sugar.
3. Mix in the flour and salt and whisk until there are no clumps.
4. Divide the batter between 2 mugs.
5. Bake in the microwave oven for 50 seconds each!
Vanilla buttercream frosting:
❥ 1 stick of butter
❥ 1 cup of powdered sugar
❥ 3 tbsp. milk
❥ 2 tsp. vanilla extract
❥ pinch of salt
❥ 3 drops of red food coloring! (optional)
1. Flufferize (what) your butter until you get the texture to your liking.
2. Add all the other ingredients!
This is a very simple version of Sweet & Sour Chicken which requires no deep-frying and is just as tasty as the Cantonese version. Recipe at http://titlisbusykitchen.com/archives/sweet-sour-chicken FACEBOOK: https://www.facebook.com/titlisbusykitchen
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Whether you like them hot, spicy, or sweet, Sarah Carey’s favorite Chicken Wing recipes are not to be missed, like her sweet and spicy Sriracha Glazed Chicken Wings and her authentically delicious Jerk Chicken Wings, all gathered together in one video, check it out.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
3 Crispy Chicken Wing Recipes – Everyday Food with Sarah Carey
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Healthy Asian Beef Lettuce Wraps Recipe – It’s Gluten Free
Rockin Robin will show you how to make Asian beef lettuce wraps by actually modifying a Lumpia recipe. Using lettuce wraps will eliminate the need to fry the Lumpia in oil thus reducing fat and calories making this a very healthy meal that is gluten free too.
Now you don’t have to go to PF Changs unless you want a dining experience as you can make these wraps at home.
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The beef wraps can be as spicy as you want by adding Thai sweet chile sauce.
Ingredients:
1 Tbsp
1 lb. ground beef
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1 cup or more of thinly sliced and chopped green cabbage
1 tsp. ground black pepper
1 tsp. salt
1 tsp garlic powder
1 tsp soy sauce
one head of butter lettuce
Directions:
Place your wok or frying pan over medium high heat and add a little sesame oil. Next add the ground beef. Cook and break apart the beef into small chunks.
Drain and place the ground beef in a separate bowl. Add a tablespoon of oil to the pan and add the garlic and onion. Saute for 2 to 3 minutes or until onion is translucent.
Next add the cabbage, carrots,and green onion to the pan and cook another 3 to 5 minutes until everything softens up. Then add the beef back to the pan and combine to heat it back up.
Wash and pat dry the lettuce leaves. Then to serve it up, add 2 to 3 tablespoons of beef filling to a lettuce leaf and garnish with the Thai sweet chile sauce and enjoy!
Rockin Robin
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The essentials of how buy, defrost, brine, roast, and time the bird with Top 10 Thanksgiving Mistakes and How to Avoid Them. Your Thanksgiving dilemmas are solved with Sara’s One Size Fits All Stuffing (you pick the mix ins!); how to prep delicious wine infused Gravy in Advance, and how to keep and reheat tasty Mashed Potatoes. Sara is your one stop shop for Thanksgiving advice.
this recipe is from my ebook: ‘The Secret to That Takeaway Curry Taste’
for many more great recipes check out my ebook by clicking the link below:
http://www.curryrecipesecrets.com/ebooks.html
My website:http://www.curryrecipesecrets.com
Chicken Cordon Bleu recipe using chicken thigh instead of chicken breast. For ingredients and exact measurements, visit: http://www.alingodays.co.uk/chicken_cordon_bleu.htm
Vegan Curry Beef Crumbles Recipe | Mary’s Test Kitchen
This vegan curry “beef” recipe was made as the filling for veganized Chinese curry beef buns (ga lei ngo yuk bao). This plant-based version is very similar in taste and texture to the non-vegan one and I find that it makes a great tasty topping for rice or noodles too!
For a soy-free version, please see the NOTES at the bottom.
VEGAN CURRY BEEF-LESS CRUMBLES RECIPE
Makes about 2 cups
INGREDIENTS (US)
1 cup hot water
1 teaspoon marmite (or dark miso paste)
3/4 cup TVP (texturized vegetable protein)
1/3 cup cold or room temperature water
1 tablespoon cornstarch
1/2 tablespoon hoisin sauce*
2 teaspoons soy sauce (or tamari/liquid aminos)
1-2 teaspoons coconut oil (or your choice of cooking oil)
1 cup chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried
1 1/2 tablespoons madras curry powder
1/4 teaspoon red chili flakes (optional)
1/4 – 1/2 teaspoon sea salt or to taste
pinch of black pepper or to taste
**********************
INGREDIENTS (Metric)
237ml hot water
5ml marmite (or dark miso paste)
177cc TVP (texturized vegetable protein) [60g]
80ml cold or room temperature water
15cc cornstarch
8ml hoisin sauce*
10ml soy sauce (or tamari/liquid aminos)
5-10ml coconut oil (or your choice of cooking oil)
130g chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried (10g dried mushrooms)
22cc madras curry powder
1.25cc red chili flakes (optional)
1.25cc – 2.5cc sea salt or to taste
pinch of black pepper or to taste
*Hoisin sauce can be vegan-friendly or not depending on the brand. The brand I use is Koon Chun.
DIRECTIONS
Dissolve the marmite in 1 cup hot water. Add the TVP and stir to combine and set aside to rest. Separately, combine water, soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat oil in a pan over medium high heat. When hot, add the onions, garlic, and mushroom. Cook while stirring for about 3-4 minutes.
Stir in the TVP mixture, curry powder, salt, chili flakes, and black pepper. Cook while stirring for about 2 minutes. If the mixture is very dry, add a tablespoon or two of water to prevent the spices from sticking and burning.
Stir the cornstarch mixture once more before adding it to the pan. Mix well. The liquid will quickly thicken. When it does, turn off the heat and continue mixing for a minute. Taste and adjust for salt and pepper.
Serve with rice, noodles, or make some Curry “Beef” Buns (https://youtu.be/JFblNpDwKdU?list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE).
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.
***********************************************
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