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chef.choking on food .coke .appetizer recipes.appl.coke .appetizer recipes.apple pie recipeast recipes.
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Showing posts with label
chef.choking on food .coke .appetizer recipes.appl.coke .appetizer recipes.apple pie recipeast recipes.
Show all posts
- 1oz Baileys
- 1oz Kahula
- 1oz Amaretto OR Crown Royal
- 2 scoops of Vanilla Ice cream
- 2oz whole Milk
- Whip cream and cherry for garnish
How to Make It
- In a blender add all ingredients and blend until smooth
- Pour into your glass and top with whip cream and a cherry
- ENJOY!
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
How to Make It
- Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
- Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
- Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
- Stir in the soy sauce and sesame oil, then remove from heat.
- Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
- Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.
Recipe Notes
- Recipe adapted from The Country Contessa.
- Not a fan of pork? Use ground chicken instead.
- If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup milk, room temperature
- 3 eggs, room temperature
- 3/4 cup water
- 1/2 cup beef drippings
How to Make It
- Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
- If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
- Preheat oven to 400 degrees F (205 degrees C).
- Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
- 2 cups Flour
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
- 2 quarts Chicken Broth
- 3 cups Cooked Chicken
How to Make It
- A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.
- Preparation Instructions
- In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
- Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
- Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
- Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
- To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
- 1 cup Cocoa Powder , unsweetened
- 2 cups Caster Sugar
- 113 grams Butter (unsalted) , softened
- 4 Whole Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour (Maida)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Icing Sugar
How to Make It
- First cream together the sugar and butter using a hand blender.
- When it is pale and light, beat in eggs one at a time, and mix till well combined.
- Then stir in the vanilla. Once mixed add in the cocoa powder slowly making sure to mix uniformly.
- Next, combine the flour, baking powder, and salt and add into the cocoa mixture. Mix very well.
- The dough will be very, very sticky. Spoon the dough onto a cling film, wrap it and refrigerate overnight or longer. The longer the dough is chilled, the easier it will be to handle.
- Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
- Divide the dough into three parts. With one part make 1-inch balls and place them on the parchment-lined cookie sheet. Dampen your palms while making the balls and make them as smooth as possible. Chill the cookies for 10-15 minutes to firm them up again.
- Put the icing sugar in a bowl. Roll each chilled dough ball in the sugar, making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment-lined cookie sheets.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Do not overbake or they will get very hard.
- Once done, take the tray out and let it rest on a cooling rack. Repeat this with the other two parts as well.
- Store prepared cookies in an airtight container and serve the Chocola
