Monday, November 20, 2017

Simple French Toast With Cinnamon Recipe

Simple French Toast With Cinnamon Recipe – Especially on a lazy weekend morning when I want to make somethingI know everyone will love. French toast just has such a way of starting the morning off like you are giving everyone as much love for their day as possible. Paired with a bowl of fresh fruit, a few slices of bacon, and drizzle of maple syrup, and this will be a meal that will fill their spirits as much as their bodies.

darecipe.com

SERVING : 3-4
Preparation time              Cook time                    Ready in
5 Minutes                       10 Minutes                     15 Minutes
Ingredients
  • 2 eggs
  • 14 cup milk
  • 12 teaspoon vanilla
  • 12 teaspoon cinnamon
  • 6 -8 slices bread
Directions
 
 Tip
I love the addition of orange. What a great idea, esp with a touch of cinnamon and/or vanilla. I have been reading quite a bit about french toast as mine is often soggy and I’m not overly keen on it. Although I’ve always heard that you should use stale bread, I recently read on Fine Cooking that fresh bread makes for better french toast. While staler bread absorbs more liquids, fresh bread is softer so it makes for a more tender french toast. I might try that to see if it makes a difference, I just hope it isn’t more soggy! I guess everyone has a different preference.

Friday, November 17, 2017

Baked Boneless Pork Chop Recipe

Baked Boneless Pork Chop Recipe - Simple but tasty. I wouldn't serve it for a fancy dinner among friends, but it is a great weekday family meal staple. I used thin sliced boneless chops and followed the recipe. I just used the pinch of garlic seasoning and pinch of seasoning salt on each side of the chop. Flipped midway and used more pinches. Served with roasted potatoes and veggies. I will definitely be making this Baked Bone in Pork Chops Recipe again!

TodayRecipes.co
SERVING: 4    
Preparation time                   Cook time
10 Minutes                             30 Minutes

Ingredients

Rub
  • 1 tsp Worcestershire Sauce
  • 2 tbsp ketchup (Note 1)
  • 1 tbsp soy sauce (Note 2)
  • 2 tbsp brown sugar (or white)
  • 1 tbsp olive oil (or vegetable or canola oil)
  • 1 clove garlic, minced
  • 1 tsp apple cider vinegar (Note 3)
Chops
  • 4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
  • 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
  2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  3. Place in oven for 15 minutes (giving them a head start).
Pork
  1. Meanwhile, mix the Rub ingredients together in a small bowl.
  2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  3. Take the tray out of the oven. Place pork on the tray.
  4. Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
  5. Take tray out of the oven, flick to grill/broiler on high.
  6. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavor and color!
  7. Pop pork under grill/broiler for a few minutes until pork is caramelized and golden.
  8. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.

Recipe Notes

  1. If you are in Australia or the UK, you can use Tomato Sauce (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).
  2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavor is too strong.
  3. Can be substituted with white wine or sherry vinegar.
  4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken – bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.
  1. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
  2. If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.

Thursday, November 16, 2017

Bourbon Street Chicken And Shrimp Recipe

Bourbon Street Chicken And Shrimp Recipe is delicious food recipes simple, easy and tasty, for example the chicken while in the Bourbon, you can even utilize the crock pot with crock pot that can assist you you'll be able to cook it. Additionally, the contents nutrition find within this chicken, but as a calories that's quite a lot and forces you to fat, it is hard, furthermore, after food serve, you can easlily follow food recipes while in the famous chef Applebee's on they site, furthermore, you will find the recipes within this dish while in the restaurant or perhaps in the closest mall or near me. This Applebee's classic tasty option for powering all all your family members members! Salty Bourbon sauce and fragrant green peppers were determined to please everyone to serve.


Time needed

1 hour preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1/2 C. brown sugar
  • 1/4 C. 2 Tbs. bourbon whiskey
  • 1/4 C. olive oil
  • 1/4 C. soy sauce
  • 2 cloves garlic, minced
  • 1 lb. peeled frozen shrimp, thawed
  • 1 lb. chicken breast
  • 2 Tbs. unsalted butter
  • Salt and pepper, to taste
  • 1 green pepper, sliced
  • 1 white onion, sliced
  • 1 lemon, quartered

Directions :

  1. Mix the brown sugar, Bourbon, olive oil, soy sauce and garlic in a bowl and Mix well.
  2. Add shrimp and chicken and stir to coat.
  3. Quietly marinated meat for 1 hour.
  4. Melt the butter in a large skillet on medium high and season the meat with salt and pepper. Save the marinade.
  5. Add the shrimp and the chicken in the pan in a single layer and cook until shrimp are pink and the chicken was white.
  6. Grilled chicken instead of charming characters.
  7. Add peppers and onions to the pan and cook until tender.
  8. Set meat and vegetables aside and add marinade to the pan.
  9. Bring to a boil and whisk from time to time, until thick, about 5 minutes.
  10. Add meat and vegetables to the pan and toss to coat.
  11. After all the ingredients were warm, a layer of the stuffing in the peppers and onions and serve with lemon wedge.

Wednesday, November 15, 2017

Small Lasagna Recipe for Two

Small Lasagna Recipe for Two - I have tried many recipes for lasagna. They can be time consuming and often disappointing results. This Small pan lasagna recipe was fast, easy, economical and although I was sceptical about the uncooked noodles....it was fabulous! No burnt edges, no crusty top, nothing sticking to the bottom....wow, loved this recipe. It will be the one I go to first for lasagna to take to family gatherings. Everyone raved about how tasty it was and it cut like a dream....only thing different I did was to add a bit of spice to the sauce as we love our spice! Otherwise, don't change a thing. Enjoy!


SERVING: 2    
Preparation time                   Cook time
15 Minutes                             35 Minutes

Ingredients

Meat Sauce
  • 1 tablespoon olive oil
  • 1 small onion, chopped finely
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 8 ounces meatloaf mix (or 4 oz each of ground beef & ground pork)
  • 2 tablespoons heavy cream
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • Salt and Pepper to taste
Filling and Noodles
  • 4 ounces (½ cup) ricotta cheese
  • ½ cup grated Parmesan cheese, plus 2 tablespoons extra
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • Pepper to taste
  • 4 no-boil oven-ready wide flat lasagna noodles (Barilla brand)
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees. Heat oil in a large pan over medium heat and add onion with a pinch of salt. Sweat for 5 minutes. Stir in garlic and chili flakes and cook for 30 seconds. Stir in meatloaf mix, and break it up with a wooden spoon. Season with a little salt and pepper. Cook until no longer pink, for about 2 minutes. Stir in cream, diced tomatoes with their juice, and tomato sauce. Bring to a simmer and cook for 2 minutes. Season lightly with salt and pepper to taste. Don’t season too much or overall lasagna will be too salty.
  2. Combine ricotta, ½ cup Parmesan, and egg together. Sprinkle in a little pepper and mix. To assemble the lasagna, spread ½ cup of meat sauce over bottom of a loaf pan. Spread ⅓ of the ricotta mixture on top of 1 noodle, and lay on top of sauce. Sprinkle on ¼ cup of mozzarella cheese, and a little more sauce. Repeat this layering 2 more times, making sure you end up with enough meat sauce and mozzarella cheese for the top layer. When you lay the last noodle down, you will have no more ricotta mixture left. Place the remaining sauce on top of the dry noodle. Mix together the remaining ¼ cup of mozzarella with 2 tablespoons of grated Parmesan cheese and sprinkle on top of the sauce.
  3. Cover pan tightly with aluminum foil that has been sprayed with nonstick spray. Bake at 25-30 minutes, or until the noodles are cooked and the sauce is bubbly around the edges. Remove the foil and bake until the cheese is lightly brown in spots, for an additional 10 minutes or so. Let cool for 5-10 minutes out of the oven to let it set a little more before cutting into it.

Thursday, November 9, 2017

2018 The Best Cars Release Date

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Monday, November 6, 2017

Today's Food and Drinks Recipes

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