Super Easy Homemade Slow Cook Caramel Sauce Recipe

Ingredients:

• Sweetened condensed milk 1 (14 oz) can
• Butter,1/2 cup melted
• Light corn syrup 1 cup
• Castor sugar 1 cup
• Brown sugar 1 cup
• Vanilla extract 2 teaspoons
• Lemon juice 1-1/2 teaspoons
• Salt 1/2 teaspoon

Bacon-Wrapped Scallops with Spicy-Cilantro Mayonnaise

• Spicy-Cilantro Mayonnaise:
• 3/4 cup Mayonnaise
• 1.5 tablespoon ground chili paste
• 1 medium lime, juiced
• 1 tablespoon finely chopped cilantro
• Scallops:
• 1.5 pound large scallops, rinsed and dried
• 1 pound thin sliced bacon (not center cut), strips cut in half crosswise sea salt & freshly ground black pepperlarge lettuce leaves, for serving lettuce leaves, for serving

Preparation Method

1. Prepare the sauce: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro and stir well. Cover and refrigerate until ready to serve.

2. Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Classic Béchamel Sauce Recipe

Ingredients:

4 tablespoons unsalted butter, room temperature
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk, room temperature Equipment Needed:

Heavy Saucepan
Wooden Spoon
Heavy-Duty Whisk

Preparation:

(1) In a heavy saucepan over medium-low heat, melt the butter.

(2) Add flour, whisking a few minutes until the flour mixture becomes bubbly (this is the roux). Do not allow the roux mixture to brown or darken!

(3) Gradually add the milk, while whisking constantly, until the mixture is well blended and smooth.

Continue to cook, stirring constantly (so that the mixture does not stick to the bottom of the pan and begin to burn), until the sauce begins to boil and thicken. I like to turn my heat to very low. Immediately remove from heat. Season to taste with salt and pepper.

Vegan Pumpkin Almond Oatmeal Cookies

 Ingredients - 

Rolled Oats 2 cups, roasted and coarsely powdered
Pumpkin Puree 1/4 cup
Sugar 1/2 cup
Flaxmeal 2 Tbsp mixed in 6 Tbsp of water
Olive Oil 2 Tbsp
Salt 1/2 tsp
Cinnamon Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Chopped Almonds 1/4 cup


Method Of Preparation - 

In a mixing bowl, add the coarsely ground Oats. Mix in the salt, cinnamon powder, baking powder, baking soda and chopped almonds.

Blend the pumpkin puree, sugar, the gooey flax egg (flaxmeal soaked in water) and olive oil. Mix it in the Oats mixture to make a gooey dough.

Wrap in a cling wrap and refrigerate for couple of hours.

Preheat the oven to 350 F.

Remove from the refrigerator and pinch a tablespoon of dough and roll in your palm and flatten into a small disc. 

Continue for the rest of the dough and place them on a parchment paper lined baking tray.

Bake for 15-17 min until the undersides are golden brown.

Cool them on wire racks and gobble them up. They stay fresh and chewy for 2 days (have not checked beyond that :) ).

Savory Mini Pies

Ingredients

• For the dough:
• • 400 g all-purpose flour
• • 200 g butter at room temperature
• • 1 egg
• • 2 egg yolks
• • 1 teaspoon salt
• For the filling:
• • 400 g palm heart or 600 g prawns or 400 g boiled chicken
• • 2 tablespoons butter
• • 1 tablespoon corn oil
• • 1 small onion
• • 1 garlic clove
• • 2 tablespoons chopped parsley
• • 2 tablespoons tomato purée
• • 2 level tablespoons all-purpose flour
• • 150 ml milk, approximately
• • salt and black pepper
• • a handful of green peas
• • 2 hard-boiled eggs
• • pitted olives
• To brush the top of pies:
• • 2 egg yolks
• • 1 tablespoon olive oil

Preparation method

Preparation of the dough:  
1. Sieve the flour and salt onto your working surface to form a mound and make a well in it.
2. Blend the butter with the eggs using your fingertips and add to the well, kneading slowly from the middle towards the edges, without overworking the dough.
3. Cover with plastic film and let the dough rest and harden in the fridge.

Preparation of the filling:
1. Sauté the onion, the garlic and the parsley finely chopped in oil and butter.
2. Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken.
3. Add the tomato purée and sauté.
4. Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk.
5. Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes.

To assemble the empadinhas:
1. Roll out the dough to a thickness of about 3mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film.
2. Cut dough disks larger than the diameter of the little individual pie pan.
3. Grease the mini tins with butter and gently place the dough into them.
4. Fill with the filling and cover with a second dough disk. Seal the edges.
5. Brush the surface with beaten egg yolk and olive oil.
6. Bake at 190 °C, until golden brown.

The baking time depends on the size of the little individual pie pan. 

Oven-Baked BBQ Chicken

Oven-Baked BBQ Chicken

4 chicken leg quarters
kosher salt
spray canola oil
3/4 – 1 cup barbecue sauce
1/4 cup cilantro, chopped

How To Make Ice Cream

  There are generally two ways for making real ice cream from scratch. You can either prepare the ingredients and make it with an ice cream machine, or you can brave the adventure and try it without one! We will first explore how to make ice cream without a machine.
Making Ice Cream Without an Ice Cream Machine:
(This recipe will supply you with 1 quart of plain vanilla ice cream)
Ingredients:
• 2/3 C Sugar
• 2 C Heavy Cream
• 1 C Whole Milk
• 1 teaspoon of vanilla extract
• 1 vanilla bean, scraped (meaning cut the vanilla bean in half, and scrape out the actual beans)

Homemade Strawberry Orange and Cherry Juice

½ cup strawberries, frozen ½ medium orange, cut into segments ½ cup cherries, pitted water to max line
Method Combine the strawberries, orange, cherries, and water in the tall glass. Process in the NutriBullet for 10-12 seconds or until smooth. Pour in a chilled glass. Garnish with a slice of orange, if desired.

     

Ingredients

12 uncooked lasagna noodles

1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese

1 (16-oz.) container ricotta cheese

2 large eggs, lightly beaten $

1/2 cup refrigerated pesto

1 teaspoon salt

2 1/2 cups (10 oz.) shredded mozzarella cheese, divided $

1 pound lean ground beef $

1/2 cup finely chopped onion $

2 (24-oz.) jars tomato-and-basil pasta sauce $

Try meal plans from Cooking Light Diet!

 

Preparation

1. Preheat oven to 375°. Prepare noodles according to package directions.
2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
4. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
5. Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.
Note: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed. We tested with Classico Di Napoli Tomato & Basil Pasta Sauce and both LeGrand Garden Pesto and Buitoni Reduced Fat Pesto with Basil.

Dinner Salad with Honey Vinaigrette

 Directions for: Dinner Salad with Honey Vinaigrette

Ingredients

1 lb(s) baby greens

2 large carrots, peeled and grated

1 red onion, sliced thinly

2 Tbsp rice or cider vinegar

2 Tbsp honey

A dash or two of your favourite hot sauce

2 Tbsp olive oil

Salt to taste

Really Easy to make Chocolate Cake without Microwave Updated on May 10, 2013Really Easy to make Chocolate Cake without Microwave

• 50 biscuits, broken with hand
• 5 t.spoon cocoa powder
• 15-20 t.spoon sugar, powdered or grinded
• 2 t.spoon ghee, melted
• 3 cups milk, boiled
• 1 t.spoon baking powder

Instructions

1. Grind the biscuits till they are finely powdered.
2. Add sugar, ghee, cocoa powder, milk and baking powder consecutively and stirring continuously.
3. Apply a tiny mixture of maida and ghee to the sides of an iron or stainless steel plate.
4. Pour the mixture into it upto it's half.
5. Pour 1 cm high water in a PRESSURE COOKER and st the plate.
6. Remove the whistle and bake on low flame for about 10 to 15 mins untill the upper part looks a bit bursting.

Optionals

• Before setting it on gas you can add strong fruits (apple or strawberry not banana), nuts, slightly bigger pieces of chocolate. they enhance the flavor.

• You can use them for decoration purposes. Strawberry is recommended for decoration.

• In place of cocoa powder you can add any flavoring powder to change the flavor.

• optional cream

  if you want to make a good chocolate cream then follow the given recipe just don't add baking powder and instead add chocolate sauce and some more milk.
  

How to Cook Pasta the Right Way

Most instructions on pasta packages will instruct you to boil water, add salt to taste and cook between 9 to 11 minutes. This is a good rule of thumb. You want to have perfectly cooked pasta, not mushy or sticky. 9 to 11 minutes is a good guideline to achieve pasta which is called al dente.

Once the pasta is cooked, drain pasta immediately.

o I use a large colander to drain the pasta. Stir the pasta around and toss to rid any excess water. This will also unstick any pasta that may have clumped together. I like the pasta to retain moisture and prevent dryness. This will allow the sauce to stick easier later.

o Pasta should not be rinsed after cooking. Pasta contains natural starches that act as a glue thereby allowing the sauce to coat the pasta evenly and firmly. No extra help is needed. Everything is done in a natural way.

o A couple of tablespoons of the cooking water can be used to turn down the sauce before it is served.

o Italian pasta cooking will sometimes undercook pasta for a reason. Undercooked pasta is transferred to a pan with the prepared sauce, and then cooked with the sauce. This will allow it to blend with the sauce and thereby release natural and quite wonderful flavors. This cooking time will also serve to cook the pasta for a few extra minutes.

Your pasta needs the sauce to coat instantly.

o People tend to forget that once you drain your pasta, it naturally still is in the cooking mode. This is why you want to add the pasta to the sauce right away. This is not the time to leave your pasta and go do something else. Get that sauce on the pasta as quickly as you can. Therefore, the sauce should be added quickly. Naturally serve your pasta hot. No one likes lukewarm pasta that does not retain the sauce. That is a recipe for disaster. Put the sauce on right away and keep it hot!

o One mistake that home cooks often make is using too much sauce. You do not have to drown the pasta in sauce. Use enough sauce to get a nice coating and a good consistency working. Drown your pasta and you drown the flavor. I use just enough sauce to coat the pasta. You can always freeze leftover sauce or use the sauce for something else.

o Pasta with a wonderful sauce begs for some sort of cheese topping. Parmigiano-Reggiano is a very popular choice. Cooking pasta is not as hard as it may seem. Once you prepare a few pasta meals, you will begin to cook pasta with regularity. Enjoy and prosper!

Light and Healthy Spinach Lasagne Recipe

 Ingredients

• 26 ounces spaghetti sauce - fat free or light
• 1 egg
• 2 cups cottage cheese - fat free or ricotta
• 1 package frozen spinach - thawed, drained, and chopped
• 1 package mozzarella cheese - fat free
• 1/4 cup parmesan cheese - shredded
• 1 package lasagna noodles, uncooked (or cooked according to package directions)
• 1 teaspoon garlic salt 

Crème caramel

 caramel  

    125 ml (1/2 tasse) de sucre

    30 ml (2 c. à soupe) d'eau

Flan

    60 ml (1/4 tasse) de sucre

    10 ml (2 c. à thé) d'essence de vanille

    500 ml (2 tasses) de lait, chaud

    3 oeufs, légèrement battus

             

Préparation

    Préchauffer le four à 180 °C (350 °F).

Caramel

    Dans une casserole, chauffer le sucre et l'eau jusqu'à l'obtention d'un caramel de couleur ambrée. Répartir dans six ramequins d'une contenance de 125 ml (1/2 tasse). Laisser refroidir.

Flan

    Ajouter le sucre et l'essence de vanille au lait chaud. Remuer jusqu'à ce que le sucre soit dissous. Dans un bol, fouetter les oeufs. Y incorporer le liquide chaud toujours en fouettant. Verser dans les ramequins.

    Préparer un bain-marie, c'est-à-dire déposer un linge au fond d'un grand plat de cuisson. Y déposer les ramequins et remplir à moitié d'eau fumante. Cuire au four environ 40 minutes. L'eau ne doit jamais bouillir.

    Retirer du four et de l'eau. Laisser tiédir. Réfrigérer. Passer la lame d'un couteau tout autour des ramequins, renverser et servir très froid.