All Various Recipes

Thai Mixed Veg Stir-Fry Recipe ผัดผักรวม - Hot Thai Kitchen! *************************************************************************************** This classic recipe will change the way to think about "mixed veg." This stir-fry is garlicky, crunchy, full of flavour with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table! ******************************************************************************* Ingredients 2 Tbsp oyster sauce 2 tsp soy sauce 2 tsp Golden Mountain sauce 1 Tbsp water ½ cup carrots, "roll cut" (see video for technique) ¼ head cauliflower, small florets 3 cups cabbage, bite-sized pieces 3 stalks Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks 10 sugar snap peas, strings removed and cut in half on a sharp diagonal 5 shiitake mushrooms, fresh, cut into slices 5 cloves garlic, chopped Thai chilies, to taste, crushed with the side of a knife just until broken 1 tsp sugar ************************************************************************ Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family **************************************************************************

Chicken Francaise Recipe over 200 Million ------------------------------------------------------------------------------ This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe. I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe. --------------------------------------------------------------------------------------- The most delicious chicken recipe you will taste! This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special! I have to admit that it is an incredible recipe! Chicken Francese is simple to make, with basic ingredients and tastes out of this world. Probably one of the best chicken dishes you can eat and worthy of any fine dining restaurant. Now you can make chicken Francese at home like hundreds of thousands if not millions of my followers already have. Judging by the comments, it has been a huge success at many dinner parties. When buying your chicken breasts, try and find a good medium size, you don’t want them too big. Do try and buy the best ingredients you can afford. With simple recipes, the secret is always in good quality ingredients. Get a good Parmesan, the best is always the authentic Parmigiano-Reggiano. Try and buy the flat leaf parsley, that has the better flavour. Use a wine that you would enjoy to drink, not that grape juice concoction you find in a carboard box. Ideally you should make your own stock, it makes a big difference. I usually buy a whole chicken, it saves me money, it’s healthier as I buy pasture organic chicken and I know where it comes from. Plus you then have the bones and carcass to make a tasty chicken stock. If unsure, see my stock and how to breakdown a chicken videos. Chicken Francese goes well with a nice wine. Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. No soda drinks please! If making a larger quantity for dinner parties, cook all the breasts first. Still use a frying pan and cook 2 or 3 at a time on higher heat. Do not cook them all the way through, then set them aside. Leave them to cool, cover and refrigerate. With the frying pan, after cooking each batch, deglaze the pan with wine and pour contents in a bowl, set that aside. That also cleans your pan for the next batch. So now you have the deglazed wine and all your half cooked chicken breasts in the fridge. The next day or whenever you decide to use them, place the chicken breast on a baking tray to reheat and finish cooking, 180C or 350F is fine. Now with the pan wine, add it to a wide saucepan and bring to the boil, continue as per recipe by adding the garlic, lemon juice and parsley etc. Reduce and then thicken with the butter. Your chicken in the oven should be cooked, pour any of the juices from the baking tray back into the sauce, and mix it well. Dip each breast into the sauce and serve on hot plates. Top with more sauce. Serve Chicken Francese with asparagus, spinach or green beans. So what is chicken Francese? It appears that Chicken Francaise, commonly known as chicken Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the richness of the butter, maybe the taste of the wine sauce, who really knows, but one thing for sure, the flavours are superb! ***********************************************************************************

Super Tasty - Top 5 Fish Recipes From Master Chef ---------------------------------------------------------- Looking for simple and delicious fish recipes? Masterchef John showcases some unique recipes and epic methods of cooking with five of our fan's favorite fish recipes from the past. -------------------------------------------------------------------------------------- #fish #fishrecipes #fishfry Braised Pomfret: Silver pomfret is one of the most sought-after ingredients in China and Taiwan, especially during the Chinese new year. Its flesh is delicate and buttery, and tastes great whether steamed whole, braised or in curry. In this episode, chef John demonstrate how to red braise the silver pom-fret with pork tenderloin to give it extra kick of flavor. Dry Braised King Mackerel: Mackerel is a wonderful fish because the way you prepare it profoundly influences its taste. But in its native state, it has a bold flavor, and people say it tastes like – not like chicken, but like salmon or tuna, which we already established it belongs to the same family. As a texture, it is firm, chewy and a bit oily. More mouthwatering fish and seafood recipes: • Seafood Are you a foodie craving Chinese food? Look no further. Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking. Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.

Best of Dumpling

chocolate brownie dessert | brownie desserts | chocolate brownie dessert ideas | chocolate brownie recipe | chocolate brownie cake | chocolate cake | chocolate cake recipe ============================================= Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients - enjoy Spice Bites Blog – 297 ingredients ; for the cake : semi sweet dark chocolate 100g unsalted butter 100g sugar 1/3 cup flour (maida) 1+1/2 cup cocoa powder 2 tbsp baking powder 1 tsp warm milk 1/2 cup vanilla extract 1/2 tsp for the whipped cream : whipping cream 200ml powdered sugar 1/4 cup for the chocolate mixture : semi sweet dark chocolate 100g milk (hot) 1/3 cup some sprinkles on top - optional ** baking tray 10x5 inch*** ** baking time : bake preheated oven 180c for 250- 30 minutes** ** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! **

Chicken Biryani - A step-by-step guide to the best rice dish. ==== ============================= My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went. ============================== Ingredients - 3 large red onions, sliced thin - 200ml peanut oil for frying - 1 kg chicken thighs, skin off - 4 tbsp yogurt - 1 tsp chilli powder - 1/2 tsp ground turmeric - 1 tsp garam masala - 3 tsp ginger paste - 1 tsp garlic paste - Juice of 1 lemon - 2 green chillies - 2 cinnamon sticks - 12 cardamom pod - 2 tsp cumin seeds - 6 cloves - Salt to taste - 1 bunch mint - 1 bunch coriander - 1 kg aged basmati rice Method 1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown. 2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours. 3. With the rice, rinse it twice then soak it in water for 40 minutes 4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer. 5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice. 6. Remove the rice from the water and set aside. 7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes. 8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot. 9. Next, add a layer of the crispy onions, some mint and coriander. 10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs. 11. Place a clean tea towel over the lid of the pot and cover the biryani. 12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving. 13. Enjoy!

Garlic Soup Italian style with crispy croutons.... ************************************************* I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold! *************************************************

I Will teach You Now A Quick Easy and Delicious Recipe for Dinner...

HOW TO MAKE VEGETABLE BIRYANI (STEP BY STEP GUIDE FOR BEGINNERS) ************************************************* How To Cook Vegetable Biryani - Restaurant Style Vegetable Biryani Recipe - Perfect Vegetable Biryani There are several tricks that go into making a perfect biryani. If you follow these steps then you will soon master it and will be really proud of yourself. I feel this vegetable biryani tastes equally good like chicken or mutton biryani. ************************************************* Ingredients required for making vegetable biryani - For cooking rice - Serves 3 to 4 * 500 gm/1 lb/ 2 cups (standard measuring cup) of long grained Basmati rice * 2 tablespoons salt * 2 dried bay leaves * 1 cinnamon stick * 3 to 4 green cardamoms * 8 to 10 cloves * 1 tablespoon lime/lemon juice * 1 tablespoon oil For making the vegetable curry and layering rice - Please note the weight of rice should be more or less equal to the weight of veggies taken. * 200 gm/7 oz cauliflower * 100 gm/ 4 oz / 1 medium to large potato * 108 gm/ 4oz/ 2 medium carrots * 30 gm/1/4 th cup frozen green peas. Add it after the vegetable curry is done if using frozen ones. If using fresh green peas, add them along with other vegetables before marination. * 60 gm/ 2 oz green beans * 2 large onions * 1 cup plain unflavored yogurt * 1 teaspoon shahi jeera (black cumin seeds) * 1/2 teaspoon turmeric powder * 1 tablespoon kashmiri red chilli powder * 1 tablespoon ground coriander (dhania powder) * 20 gm ginger/ 1 tablespoon finely grated * 20 gm / 6 large garlic cloves/ 1 tablespoon finely grated * 1/3 rd cup oil * 1 tablespoon ghee for making curry + 2 tablespoons will go on rice while layering * 1 dried bay leaf * 2 to 3 green cardamoms * 1 cinnamon stick * 20 to 30 fresh mint leaves * 1 tablespoon Kewra water. Please note if using Kewra essence just use 2 to 3 drops * 1 to 2 teaspoons rose water * 3/4 th cup rice water * few threads of saffron For making aromatic spice blend - * 10 - 11 green cardamoms * 1 teaspoon ground mace (javetri) * 1/4 th teaspoon ground nutmeg (jaifal) * 1 heaped teaspoon garam masala powder KEEP IN TOUCH FOOD LOVERS -

Quick and Easy Homemade Hyderabadi Veg Dum Biryani Recipe in Telugu.. *********************************************** For Complete Recipe visit http://bit.ly/2kitqxC To Purchase Our Products visit https://www.vismaifood.com/

BEST SANDWICH RECIPE VEG SANDWICH HARISTO PIZZERIA