Paneer: Homemade Indian Cheese Recipe : Aarti Sequeira Directions Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. *Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!)
Carrot Cake Recipe : Prev Recipe Next Recipe Carrot Cake Recipe Recipe courtesy of Robert Clinton Show: Rachael Ray's Tasty Travels Episode: Round the Clock in Los Angeles Carrot Cake Recipe 137 Reviews Save Recipe Level: Easy Total: 1 day 1 hr 35 min Prep: 35 min Inactive: 1 day Cook: 1 hr Yield: 1 cake or 3 (9-inch) layers Share This Recipe Cake: Frosting: View Shopping List For the cake: Preheat oven to 300 degrees F. This recipe was provided by a chef, restaurant or culinary professional. Recipe courtesy Robert Clinton from Cliftons Add a Note Categories: Easy Dessert Recipes Dessert Easy Baking Carrot Cake Cake Carrot Recipes Baking Mixer Recipes American Nut Recipes More from: Easter Healthy Highly Rated 5 Ingredients or Less Surprise Me Carrot Cake Carrot Cake Cupcakes Carrot Cake Cheesecake Your Rating: Post Review Sort by Most recentOldestMost votedRatings AnonymousMay 26, 2021 Absolutely delicious 0 Comment AnonymousApril 27, 2021 Terrible cake. AnonymousFebruary 26, 2021 I love this recipe. these look good
Chicken Paprikash Chicken paprikash is one of those dishes that is nothing but comforting. Don’t let the word paprikash intimidate you by any means. It basically translates to paprika, so when you are done slow cooking this dish, you end up with Hungarian paprika chicken. I have been wanting to make this dish for quiet some time as I knew my wife, and I for that matter, would really love it. Tender and succulent chicken that is bathed in a creamy sauce and cooked on a thinly sliced bed of onions, need I say more? Let’s get started: (Serves 6) Ingredients: [Print this Recipe] 1 large onion, thinly sliced1 tbsp sweet paprika1/2 tbsp hot paprika1 tsp dried red chili flakes1 1/2 tsp salt2 whole chicken breasts, boneless and skinless6 chicken thighs, boneless and skinless6 tbsp all-purpose flour1/4 cup of canola oil2 1/2 cups of chicken stock1 tbsp tomato paste8 oz sour cream2 tbsp all-purpose flourCooked Gnocchi or your favorite short noodle pasta1 tbsp unsalted butterFresh parsley, chopped
Pepperplate Flourless Peanut Butter Cookies Prev Recipe Next Recipe Loading Video... First Up 02:52 First Up No-Flour Peanut Butter Cookies 02:52 These chewy no-flour cookies are free of gluten but full of nutty flavor. Now Playing 01:05 Now Playing How to Decorate Cookies 01:05 Make professional-looking decorated cookies using these simple techniques. Now Playing 01:08 How to Measure Dry Ingredients 01:08 Exact measurement for dry ingredients is key for baking. Flourless Peanut Butter Cookies Recipe courtesy of Claire Robinson Show: 5 Ingredient Fix Episode: On The Lake Flourless Peanut Butter Cookies 581 Reviews Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish ... Save Recipe Level: Easy Total: 20 min Prep: 10 min Cook: 10 min Yield: 18 cookies Nutrition Info Share This Recipe View Shopping List Watch how to make this recipe. Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. Add a Note Categories: Wow.
Todd Wilbur's P.F. Chang's® Chicken in Soothing Lettuce Wraps It is certainly important to have a very hot flame under a well-seasoned wok for this recipe to work the absolute best, but it is certainly possible to produce a very close re-creation of these famous lettuce wraps even without special equipment. If you don't have a wok, use a well-seasoned cast iron skillet. Finding the right ingredients is the most important step. Black mushroom soy sauce is what contributes the dark caramel color to the lettuce wrap filling, and be sure to use Lee Kum Kee brand hoisin sauce and oyster sauce if you can find it for the closest match in flavor. Heat your wok (or a large skillet) up until it smokes and keep your ingredients moving around over the heat so nothing scorches. This recipe was developed using information gathered on the 8th episode of Top Secret Recipe on CMT. 1 to 1 ½ cups fried maifun rice sticks (see Tidbits)4 to 6 cups vegetable oil (for frying maifun)6 iceberg lettuce cups Directions1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Serves 3 as an appetizer.
Todd Wilbur's KFC® Original Recipe Fried Chicken This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. 1 frying chicken cut into 8 pieces Brine8 cups water1/3 cup salt1 tablespoon MSG 6 to 10 cups soybean oil (vegetable oil) Breading 9 ounces all-purpose flour1 tablespoon plus 1 teaspoon salt1 tablespoon MSG (monosodium glutamate)2 teaspoons granulated sugar2 teaspoons ground tellicherry pepper1/2 teaspoon ground white pepper1/2 teaspoon paprika1/2 teaspoon ground savory1/2 teaspoon ground sage1/4 teaspoon ground ginger1/4 teaspoon ground majoram 1/4 teaspoon onion powder1/8 teaspoon garclic powder1/8 teaspoon ground cayenne pepper Dredge4 eggs2 cups skim milk 1. If you want to keep the chicken warm until it's all cooked, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200° F. *Recipes by Todd Wilbur taken from CMT's Top Secret Recipe have not been reviewed for accuracy or endorsed by the applicable restaurant or food service provider.
Todd Wilbur's Cinnabon® Cinnamon Rolls I made several discoveries on my CMT show Top Secret Recipe that helped me design this improved recipe to mimic the taste and appearance of the world's best cinnamon rolls. The slightest amount of baking soda plus buttermilk gives the rolls a nice golden brown color. And the Makara cinnamon is the secret ingredient for the perfect filling (find Indonesian Korintje cinnamon). The dough must rise in your refrigerator for 6 hours, and the rolling and slicing steps are designed to follow Cinnabon's specifications. Rolls24 ounces all-purpose flour2.5 ounces sugar¾ teaspoon salt¾ teaspoon rapid rise yeast1/8 teaspoon baking soda2 eggs1 cup water1 tablespoon buttermilk2.5 ounces margarine Filling (Schmear)4 ounces (1 stick) margarine, softened14 ounces dark brown sugar2 tablespoons Makara (Indonesian Korintje) cinnamon1 tablespoon xantham gum or guar gum 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Makes 6 cinnamon rolls.
Todd Wilbur's Chili's® Grilled Baby Back Ribs To create the best clone of these famous ribs at home you should use a smoker. You could also use the smoking feature found on many grills or place the wood chips in a foil pouch that is set over low heat on your grill. Whichever method you use, don't soak the wood chips in water. They should be dry. It's also important to use the right kind of ribs for the best match. This recipe was developed with information gathered on episode seven of Top Secret Recipe on CMT. Rib Seasoning2 ¼ teaspoons garlic powder2 teaspoons salt1 ¼ teaspoons coarse ground black pepper1 teaspoon granulated sugar½ teaspoon onion powder1/8 teaspoon citric acid1/8 teaspoon ground thyme 4 racks baby back ribs Sauce1 cup ketchup1 cup water3 tablespoons light brown sugar3 tablespoons apple cider vinegar2 ½ teaspoons yellow mustard1 teaspoon hickory liquid smoke (concentrated)½ teaspoon plus 1/8 teaspoon salt1/8 teaspoon onion powder1/8 teaspoon garlic powder1/8 teaspoon ground black pepperpinch citric acid 1. 2. 3. 4. 5.
Slow cooker Punjabi eggplant with potatoes Slightly adapted from The Indian Slow Cooker, this recipe serves 8 (can be halved). 2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice1 medium yellow or red onion, peeled and chopped1 tsp ginger paste (or grated fresh ginger root)6 cloves garlic, peeled and coarsely chopped2 jalapeño chiles, seeded and minced1 Tbsp ground cumin1 Tbsp ground red chile pepper1 Tbsp garam masala1 tsp turmeric1/4 cup canola oil1 Tbsp kosher salt, or to taste1-2 Tbsp chopped fresh cilantro, to taste Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) After the first two hours of cooking, stir well. Add the salt and cilantro, to taste.