Archive for the ‘recipe’ tag
As it is known, there is no one single way of baking or cooking. Experimentation in cooking gives rise to new dishes. One of these forms of dishes are shortbread recipe. There are many recipes for shortbread and each one is as delicious as the other. Listed below is the recipe for the Classic shortbread recipe.
200g caster sugar
500g butter, softened
500g plain flour
2 teaspoons vanilla extract
How to Make it:
The oven has to be preheated to 180 degree celcius
The butter, cream and sugar until it is fluffy. The vanilla is stirred, along with the flour and is mixed well
The dough is rolled out to 1 cm thickness, and the desired shapes shapes are cut out with biscuit cutters. It is baked for 10 to 12 minutes.
Shortbread Cookie Recipe
Ground nutmeg (1/8 tespoon)
All purpose flour (2 cups)
Egg folk (1)
Salt (1/2 cup)
Confectioners’ sugar (1/2 cup)
Maraschino cherries-drained (1 jar- 10 ounce)
Red decorator sugar (1 jar- 2.25 ounce)
One needs to preheat the oven till 350 degrees F. It is followed by mixing butter, egg yolk, sugar, nutmeg and salt. One needs to add flour to the mixture till it hardens. This needs to be placed on a flour board and kneaded lightly. This process needs to be continued till the dough begins to crack. It is then rolled out onto shapes which are 1/4 inch thick. Then they can be cut into desired shapes. This is placed on a cookie sheet that is not very greasy. This can be decorated with either maraschino cherries or colored sugar crystals. This mixture needs to be baked for minimum 10 minutes or until it turns brown. This Shortbread Recipe is sure to be a guaranteed success.
Chocolate Shortbread Recipe
All purpose flour
Unsweetened melted chocolate (2 ounces)
Baking Powder (1/2 teaspoon)
Vanilla extract (1/2 teaspoon)
One can combine all the raw materials or ingredients together, one can preferably use their hands for excellent kneading. Then, the dough must be pressed into lightly buttered pans. The preparation can be baked at 325 degrees F for around 20 minutes. Then once they are warm, they can be cut into little wedgies.
Chocolate Caramel Shortbread Recipe
Sifted icing sugar (1/2 cup)
Butter-softened, divided (1 1/2 cup)
All-purpose flour (1 1/4 cup)
Salt (1/4 teaspoon)
Sweetened condensed milk (1 can)
Vanilla extract (1 teaspoon)
Melted semisweet chocolate (3 squares)
Corn syrup (3 tablespoons)
Before baking anything, it is always recommended to preheat the oven. In this case, one must preheat the oven to 350 degrees F. 1 cup of sugar, salt and butter need to be mixed, in a large bowl and blended till it turns fluffy. Next some flour must be added to it and mixed well. Then one must use his/her fingers to press it evenly into a greased 9 inch square pan. It should be baked for half an hour or till it turns brown.
Once the mixture has been cooled down, the remaining half cup of the butter needs to be melted. This can be done by melting the butter in a 2 quart glass measure with a handle. The condensed milk is mixed along with the corn syrup. It is heated again for 6-8 minutes. This mixture needs to be stirred after a minute. The vanilla extract is then added. This mixture is spread over the shortbread. This can be sprinkled with some chocolate. Then the recipe needs to be cooled till it turns firm. This can be cut into bars and covered and stored at room temperature.
When hard core non vegetarians are quizzed about their favorite dish or type of meat, almost 90% of them vote chicken as theirs. The reason behind chicken’s popularity is very simple- it is a very tasty dish. It is one of the simplest dishes to cook too. Although chicken is known for its taste, one can hardly ignore the fact, that chicken by itself carries no significance. The meat needs to be combined with other edible products to produce a delectable dish. It either needs to be cooked in curry or broken down into nuggets or mix and match to give it taste. One of these mix and match situation is chicken salad recipe. The advantage of chicken recipes is, they are both healthy and nutritous.
There are three components in a chicken salad recipe that remain constant, no matter what. There may be addition or subtraction of ingredients, but the three core elements namely the healthy vegetables, the chicken meat and the spices and herbs remain the same. The add-ons are usually either cooking oil or salad oil or condiments. The other add-ons are usually vinegar, salad oil or at times, other herbs and spices. There are numerous options too. As mentioned earlier, curry is a good way to cook the chicken. Some recipes suggest vinegar, which adds flavour to the chicken. But it should be added in moderation, as too much vinegar may turn the chicken sour. An alternative to vinegar is lemon juice too.
When it gets down to cooking chicken, remember not to overcook it. It is recommended to use a meat thermometer, to check the temperature regularly. When the temperature reads 165 degrees F near the breast region, that is the perfect time to take the chicken off the grill. To illustrate the health factor in chicken salad recipe, listed below are recipes that every chicken lover will enjoy:
1)Easy Chicken Salad Recipe:
1/8 cup onion, finely chopped
1/8 cup celery, also finely chopped
1 cup cooked chicken breast, cubed
1/3 cup mayonnaise
1/2 teaspoon sugar
salt and pepper
1)Place the finely chopped onion and chicken in the same bowl
2)Add the sugar, mayo, salt and pepper and mix them thoroughly. Mash them so thoroughly that they are evenly distributed. Keep the unfinished left overs in a refrigerator.
2)Chicken Salad Recipe
1 cup chopped celery
2 cups cooked shredded chicken, cold
Salt and pepper
1 Tablespoon lemon juice
2 hard-boiled eggs, chopped
3/4 cup mayonnaise
1)Mix the chief ingredients such as celery, chicken, salt and pepper, lemon juice
2)Add mayonnaise to it and mix well
3)Add the chopped eggs, folded, blending throughout
4)This can be served on rolls, or inside carved out tomatoes or lettuce.
3)Healthy Chicken Salad Recipe
1/4 cup celery chopped
3 1/4 cups chicken, cubed and cooked
1/2 teaspoon onion powder
1 Tablespoon lemon juice
3 Tablespoons mayonnaise, lowfat
1/8 teaspoon salt
1) Bake the chicken, cut it in the sahpe of cubes and put them in refrigerator
2) Combine the rest of the ingredients and add the cold chicken and serve
Chicken Salad is loaded with flavours if made with the ideal recipe. You can have chicken salad alone or you can pair it with sides likes lettuce, avocado; it can also be used for sandwiches. In addition to chicken, chicken salad recipe can be made with a variety of other ingredients such as bacon, sliced apples, peanuts, chopped peaches, seedless grapes, fruits, raisins, pineapples, hard cooked eggs, cucumber, peppers, English Peas, olives and a whole lot more. The flavours can also be adjusted by using different spices like cumin and curry.
4 cups diced poached chicken
1 stalk celery, cut into 1/4 inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4 inch dice
1 1/2 teaspoons finely chopped parsley
1 cup prepared or homemade parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
1.In a mixing bowl, turn together the chicken, celery, scallions and herbs. Set aside.
2.In a small bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. keep cool until time to serve.
3.Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich prepared with artisanal bread, crunchy smoked bacon, vine-ripened tomatoes and lettuce.
Poached Chicken for Salad
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, cut into two halves
1 stalk celery, cut into halves
3 pounds chicken breasts halves, on the bone and trimmed of fat
5 to 6 cups chicken broth, homemade or low sodium canned
1.Place parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. turn down the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
2.Transfer the chicken to a cutting board and keep back the liquid. Bone and skin the chicken and slice the meat into 1 inch cubes. Discard the bones and skin.
3.Pour off the broth and store, covered, in the refrigerator for 3 days of freeze until later use. Skim off any fat from the surface of the broth before using.
This recipe yields 4 cups diced chicken or 4 to 6 servings.
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