Banana Bread Recipe This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. The beauty of this banana bread recipe is you don't need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. The Best Loaf Pan for This Recipe This recipe calls for an 8- x 4-inch loaf pan, which produces a tall loaf. Adapt This Banana Bread Recipe Swap out all of part of the sugar for light brown sugar.Replace up to half of the flour with white whole wheat flour.Add 1 teaspoon of cinnamon.Mix in 1/2 cup of chopped nuts or dried fruit.Add 1/2 cup chocolate chips.
black bread It is ridiculous to think that on a site where I have shared twenty-nine bread recipes that I have yet to tell you about my favorite bread. Way to hold out Deb, right? I mean what were the other breads, just teasers? I’m not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place. But when I do make it, I kick myself because it’s so ridiculously delicious, shame on me. I’m talking about my beloved recipe for Russian Black Bread, a pumpernickel bread for people who think that standard pumpernickel with it’s paltry seven ingredients is just not trying hard enough. Trust me, it could be no other way. One year ago: Brownie Roll-Out CookiesTwo years ago: Tequila Lime Chicken + Green Onion Slaw Russian Black Bread Adapted from Beth Hensperger’s The Bread Bible Makes 2 loaves 1. 2. 3. 4. 5. 6. 7. 8. 9.
ratatouille’s ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff has never done it for you, it’s time for this re-creation. Preheat oven to 375 degrees F.
Kamut & Rosemary bread Kamut bread with rosemary Formula: 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 200 gr. white starter, 1 Tsp chopped rosemary leaves, 10 gr. salt, semolina to dust Mix the flours, add the liquids and herbs and leave to rest for 30 min. Ratatouille recept Doe olijfolie in een wok en maak dit goed heet. Voeg de uien en de knoflook toe en wok een paar minuten tot lichtbruin. Doe dit dan in een grote vuurvaste schaal. Doe ditzelfde met alle ingrediënten (paprika, courgette en aubergine) en voeg onder het roosteren wat peper en grof gemalen zeezout toe. Als alles is geroosterd en in de vuurvaste schaal ligt, doe dan de tomaten erbij en een kwart van de Soffrito. Verwarm de oven tot 160 à 170 graden celsius en plaats de met aluminiumfolie afgedekte schaal in de oven voor 35 à 45 minuten. Strooi er voor het opdienen wat peterselie overheen. Lekker bij gegrilleerde vis (poon, dorade, zeebaars, victoriabaars, roodbaars, tonijn, zwaardvis) of met lamsvlees. Tip!
Baking Yeast - Dry Yeast and Fresh Equivalents - Baking Yeast Measurements Use dry and fresh yeasts interchangeably in recipes calling for one or the other. This quick tip tells you how. I have active dry yeast and the recipe calls for instant or bread machine yeast. Active dry yeast was the common, dry yeast up until the late 20th century. It needs to be rehydrated in liquid before being added to the dough, so use some of the water from the recipe to do this. Often, you can test the yeast with a pinch of sugar as it rehydrates (proofing). Active dry yeast is commonly packaged in small envelopes in grocery stores in the US and Europe. I have instant yeast and the recipe calls for active dry yeast. Instant yeast, also known as Fast Rising, Rapid Rise, Quick Rise, and/or Bread Machine Yeast (US brand names SAF or Fleischmann's, German brand names RUF and Dr. Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. The recipe calls for fresh yeast and I only have dry yeast available.
Turkse pilaf recept Voorbereiding: Kook de rijst volgens de aanwijzing op de verpakking. Bak het gehakt rul in 2 eetlepels zonnebloemolie en voeg zout en cayennepeper toe. Pel de ui en teentjes knoflook en snipper deze. Schrap de winterwortel en snijd deze in dunne plakjes. Snijd de aubergine in blokjes van 1 cm. Op de volgende pagina vindt u de allergie informatie voor dit turkse pilaf recept. Homemade Soft Pretzel Bites | Two Peas & Their Pod - StumbleUpon Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Puréed Carrots recipe - Carrot Recipes Lovers of mashed potatoes will go crazy for this mashed carrots recipe. Just as savory and creamy, carrots offer an extra bit of sweetness and color to the plate. Ingredients List: 12 large carrots, chopped ½ cup sour cream 1 tablespoons olive oil 1 tablespoon mustard 1 teaspoon salt ½ teaspoon black pepper Directions: 1) Place carrots in a large saucepan; cover with water. 2) Transfer carrots to a food processor with a slotted spoon. Back to the Carrot Recipes home page. View a free printer-friendly PDF version of this recipe.Email a link to this recipe to a friend.Created your own carrot recipe? Creamy Carrot Soup recipe - Carrot Recipes A simple and creamy carrot soup bursting with the tender flavors of vegetables and aromatic herbs, this dish is as easy to prepare as it is delicious. Healthy, savory and silky smooth, this carrot soup can be an entrée, served with crusty bread and a glass of wine, or a first course, topped with chopped chives or herbs. Serve this soup any day of the year for a special and hearty meal. Ingredients List: 1 c. chopped onion ¼ c. butter 4 ¼ c. slice carrots 1 large russet potato, peeled and cubed 2 (14.5) oz cans chicken broth 1 tsp ground ginger 2 c. heavy cream 1 tsp dried rosemary, crushed ½ tsp salt 1/8 tsp fresh ground black pepper Directions: 1. 2. 3. 4. Back to the Carrot Recipes home page. View a free printer-friendly PDF version of this recipe.Email a link to this recipe to a friend.Created your own carrot recipe?
Cochinita Pibil Recipe If for some reason you don’t eat all your cochinita pibil at one sitting, it will keep for several days in the fridge. Achiote is an essential ingredient for this recipe, there is no substitute. Method 1 The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. 2 Cooking this takes 3-4 hours, so plan ahead. 3 When the pork is tender, take it out of the oven and open the foil. To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Green Bean Recipes - Toasted Almond Green Beans Recipe This toasted almond green bean recipe is a holiday classic. It's also very simple to prepare and can be made ahead and reheated later. The almonds give the green beans a great texture, and make a basic vegetable side dish into something special. Makes 8 Portions of Toasted Almond Green Beans Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 1 1/2 pounds green beans, trimmedbowl of ice water3 tbsp butter2/3 cup sliced almondssalt and fresh ground black pepper to taste Preparation: Bring a pot of salted water to a boil. In a large skillet, melt the butter over medium-low heat. Add the almonds into the now empty skillet, and cook in the remaining butter (more can be added if necessary) until the almonds turn a very light tan. This can be done a few hours ahead and reheated in the microwave for a few minutes before service.
Roti Chicken I’m making a lot of my friends very, very happy by posting this recipe. Up until now, I’ve always blatantly refused to hand over my Roti chicken recipe (and rightfully so). There are certain things you just don’t share. Men, eyeliner and your secret recipes! I have a deep-seated love for Surinamese food. I’ve tried many recipes over the past few years but this one became my favorite. It might look like a complicated recipe, but really, it’s not. Roti Potatoes: 2 large chicken fillets (about a pound) 27 oz potatoes (750gr) 7 oz green beans 1/2 red chili pepper (or Madame Jeanette) 2 medium onions 4 garlic cloves 1 tbsp curry powder 1 1/2 tsp curry powder pinch ground cumin (or djinten) 1 tbsp tomato paste chicken stock cube 4 tbsp sunflower oil 1/2 cup + 2 tbsp water pepper salt Roti pancakes: (mashed potatoes) 2 garlic cloves 1/2 red chili pepper (or Madam Jeanette) 9 oz self rising flour 2 tbsp sunflower oil 1/2 cup + 2 tbsp lukewarm water salt Directions: Cut up two medium onions. There.
Homemade Bak Kwa (Dried Meat) | Healthy Malaysian Food Blog & Food Recipes My oh my, look at these juicy Bak Kwa! Over the weekend, I spend my time spring cleaning the house, bake peanut cookies and making Bak Kwa (Barbecued Dried Meat). Chinese New Year (CNY) is just a week away! Before CNY, it is a tradition to spring clean our house to sweep away the old and any ‘ill luck’ to welcome the incoming good luck of the new year. Bak Kwa, also known as rougan 肉干, is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. Because of the high price of Bak Kwa, I always thought the process must be too complicated. Lean Beef Bak Kwa (on the left) and Pork Bak Kwa It was until I read about a MUCH simpler process on some food blogs that made me attempt to make my own for CNY. I attempted 2 different recipes – the first was using lean mince beef (trying to be healthy) with orange zest (recipe from MyKitchenSnippets). Citrus ad Candy‘s OHMYGOODNESS Bak Kwa photos had me screaming in my heart “I have to try a 2nd batch!”. Total time