Hoang Tuyet
blog.ksvadl.com is our collection of recipes, Quick and Easy Family Dinner Recipes the whole family will love. We share four seasons recipes. We also specialize in sharing recipes to help you quickly cook your favorite dishes.
I hit the jackpot when I found these! Not only do they incorporate whole wheat flour, but we’ve also replaced 3 tablespoons of butter and 2 whole eggs with just 1 tablespoon of oil and an egg white in place of one of the eggs. Best of all, none of the flavor or texture was sacrificed in the process. These are super light and fluffy, slightly tangy and just a touch sweet. They freeze beautifully too so you can definitely make them in advance and pull them out for a quick breakfast anytime. By Tracey barely adapted from Cooking Light Ingredients: 3/4 cup all-purpose flour3/4 cup whole wheat flour (I used white whole wheat)3 tablespoons sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 cups buttermilk1 tablespoon canola oil, plus extra for cooking1 large egg1 large egg white Directions: (If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F.
Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. I can’t remember the last time I made baked ziti using a more traditional method, but this skillet version is so good I may never make it any other way again! You brown some Italian sausage in your pan, add canned tomatoes to make a quick sauce then throw in the pasta to let it cook. I remember the first time I cooked pasta directly in the skillet I was skeptical, but I’ve done it a hundred times now and it always comes out great! The only trick is to stir it every so often to keep it from sticking to the pan. Once the pasta is tender, heavy cream and cheese are added (I said this was easy, not necessarily healthy) and the baked ziti is finished in a very hot oven. I feared the dish might dry out at such a high temperature, but that wasn’t the case at all. Every bite was creamy and cheesy, the very definition of comfort food in my book. By Tracey from Pasta Revolution by America’s Test Kitchen Ingredients: Directions: Preheat oven to 475 F.
Food , Recipes. The process of making these fig newtons was pretty similar to the ones I’d made before. The figs are cooked down until they have a jam-like consistency, then that filling is encased in a soft, shortbread-like dough. There’s almost nothing easier than making bar cookies, and these came together in no time. The only slightly tricky thing about the recipe is that the dough is pretty sticky, but if you work on greased parchment, it’s very doable. I definitely enjoyed the cookies, they were really quite similar in taste to the fig newtons I’d loved as a kid.
The texture of the cookie was almost perfectly replicated, and the filling was pretty darn close too, though I wish it had been just a tad sweeter. It’s an easy fix, next time I’ll add a little bit of sugar when I cook down the figs. By Tracey from America’s Test Kitchen Holiday Cookies Ingredients: Filling 8 oz dried Turkish or Calimyrna figs, stemmed and quartered2 cups apple juicepinch salt2 teaspoons lemon juice Crust Directions: I wasn’t sure what to expect from this recipe since the sauce has so few ingredients, but it was great!
The chicken is quickly browned on the stove top, then transferred to a baking dish where the sauce is added and the whole thing is baked for an hour. When it emerged from the oven, the sauce had thickened perfectly, and both the sweetness and tang really come through. By Tracey barely adapted from Fake Ginger Ingredients: Chicken 1 pound boneless, skinless chicken breasts (or tenderloins), cut into 1-inch pieces1/2 cup cornstarch2 large eggs1/4 cup canola oil Sauce 3/4 cup sugar4 tablespoons ketchup1/2 cup white vinegar1 tablespoon soy sauce1 teaspoon garlic salt Directions: Preheat oven to 325 F. Place the chicken in a pie plate (or other wide, shallow dish). Set a large skillet over medium-high heat and add the oil. Whisk the sugar, ketchup, vinegar, soy sauce and garlic salt together in a large measuring cup.
Food , Recipes. Short ribs scream comfort food to me, what could be more perfect for a snow day? And here’s another thing to love about this dish – you only need one pan and about 10 minutes to take care of the prep. Honestly, it couldn’t be more simple. The short ribs are marinated in a combination of red wine, soy sauce and some veggies for at least 6 hours (so you do need to plan ahead) and then they head straight for the oven for a long, slow braise.
It’s pretty typical to brown the short ribs before cooking them, but that step is skipped here, and I didn’t miss it one bit. Maybe that’s just because I hate the splattering oil that comes with browning, but these ribs develop so much flavor in the oven, as well as a nice crust, that there isn’t a huge need to brown them. If you want, you can peel a few potatoes and throw them in toward the end of the cooking time too, and why wouldn’t you? By Tracey from Mad Hungry: Feeding Men and Boys, by Lucinda Scala Quinn Ingredients: Directions: Food , Recipes. My favorite thing about baked potatoes is that you get to load them up with all kinds of amazing toppings, and when I do make them I go all out – bacon, cheese, butter, sour cream, scallions – I think you get the picture. The awesome thing about this recipe is that you get all of those flavors in a big bowl of creamy, comforting soup.
Plus it’s made in your slow cooker! There’s a little bit of prep work involved but it doesn’t take long and it adds bacon flavor throughout the soup, which is obviously a very good thing. After trying my first few bites I turned to Shane and declared that this loaded baked potato soup literally tastes like the best mashed potatoes I’d ever had, and I’m pretty sure he agreed. By Tracey Slow Cooker Loaded Baked Potato Soup from Slow Cooker Revolution Ingredients: Directions: Set a 12-inch skillet over medium heat and add the bacon. Remove all but 2 tablespoons of the bacon fat from the pan. Unlike a lot of chicken pot pie recipes which utilize pie crust or a puff pastry topping, this recipe features a Parmesan crumble topping. Crisp, buttery, cheesy – what more could you want? It’s also the perfect contrast to the creamy chicken and vegetable filling hidden underneath.
In addition to the usual suspects like onions, carrots, celery, and peas, there are mushrooms here too. I’m not sure I’ve ever had them in pot pie before but they were one of my favorite components. By Tracey Chicken Pot Pie with Savory Crumble Topping from Cook’s Illustrated Ingredients: Filling Crumble Topping 2 cups (10 oz) all-purpose flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon ground black pepper1/8 teaspoon cayenne pepper6 tablespoons cold unsalted butter, cut into 1/2-inch pieces1 oz Parmesan cheese, finely grated (about 1/2 cup)3/4 cup plus 2 tablespoons heavy cream Directions: To cook the chicken: Add chicken and broth to a Dutch oven and set over medium heat. My favorite thing about a no bake cheesecake is probably that I don’t have to stress over whether it’s going to crack in the oven, but there’s so much more to love about this recipe.
The cheesecake is super creamy, the texture is really light and flavor is bright and fresh. Lemon is incorporated in quite a few ways – from the cookies and zest in the crust to the homemade lemon curd and fresh lemon juice in the filling – so the flavor definitely comes through, but the cheesecake isn’t overly tart. The decorative design on top makes it look extra special though don’t be fooled, it’s a cinch to create. I hope you’ll find a reason to give this lemon icebox cheesecake a go before summer is over! By Tracey Lemon Icebox Cheesecake from Cook’s Country (Note: Make sure your cream cheese is quite soft, otherwise you’re going to wind up with lumps in your filling. Ingredients: Crust 10 lemon sandwich cookies2 tablespoons unsalted butter, melted1 teaspoon lemon zest Lemon Curd Filling Directions:
Share collections of news, crafts, recipes, food, travel, Tips and Tricks... Food, Recipes, Crafts,... - Made from Scratch. These are basically brownies in cookie form – so fudgy, chewy, and chocolatey! Warm from the oven the mini chocolate chips inside are melty and gooey, and pretty much completely irresistible. But rest assured, even when they cool to room temperature, the cookies stay perfectly chewy. By Tracey Triple-Chocolate Crinkle Cookies barely adapted from Williams-Sonoma Ingredients: 4 oz unsweetened chocolate, finely chopped1/4 cup (4 tablespoons) unsalted butter1 1/2 cups (7 1/2 oz) all-purpose flour1/2 cup (1 1/2 oz) Dutch-process cocoa powder2 teaspoons baking powder1/4 teaspoon coarse salt4 large eggs2 cups (16 oz) granulated sugar1 teaspoon vanilla extract1 cup mini chocolate chips1/2 cup (2 oz) confectioners’ sugar Directions: Add the unsweetened chocolate and butter to a microwave-safe bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar and vanilla on medium speed for about 3 minutes, or until very pale yellow in color and thick.