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A Quick chicken recipe that always comes out delicious. The best part is that it cooks within 20 minutes and it’s a savior if unexpected guests lands
Step 1: Preheat the air fryer to 180 ° for 5 minutes, meanwhile instant marinate your chicken with 2 tsp Coriander powder, 1 tbsp oil, 1 tbsp Kashmiri chill powder, 1 tbsp kasoori methi, 1 tsp jeera powder, salt, 1 tbsp Tandoori chicken masala, 1 tsp Mango powder, 1 tsp white pepper. Rub well and Airfry at 180 to 200 ° for 12 to 15 min till golden brown
Step 2: While your chicken is roasting, Side by side prepare your Thick gravy. In a wok, heat mustard oil to smoking point and meanwhile I am combining everything together in the same mixing bowl of marinade for the gravy. 1 cup or 200gm of Berista (brown onions), 2 large chopped tomatoes, 1/2 cup sour curd, 2 tbsp chilli garlic paste, 2 heaped tsp homemade chicken masala, 1 tsp red chilli powder, 1/2 tsp cumin powder, 2 tsp Coriander powder.
Step 3: Add whole khara masalas like bay leaf, peppercorns, cloves, black and green cardamon, cinnamon stick in your smoked mustard oil. Let them crackle and add the above mix. Cook covered till it Mush well and oil leaves the sides.
Step 4: Meanwhile your chicken must be done in airfryer.
Step 5: Add it to your Tomatoes Mush and saute for 2 minutes. Add 1/2 cup water, cover cook for 5 minutes. Add 2 tbsp cream, cubed onions, ginger Juliens, tomato chunks and cook for 1 more minute. Serve with lachha parantha.
Redstone started its food chain in Minnesota, Minneapolis. It’s a casual dinner restaurant that has an atmosphere and menu comparable to other chains like TGI Fridays and Chilies.
One of their popular starters here is the lodge cornbread and crab dip. The cornbread here features a maple flavor which makes it oozing with sweetness.This article will show you how to make the closest Redstone corn bread recipe.
For the maple butter:
The basic ingredients that any cornbread recipe needs are cornmeal, buttermilk, eggs, and flour. These four components will be responsible for making the batter that you will use for the cornmeal.
Although these are the basic ingredients for cornbread, what separates Redstone’s cornbread from the rest is its richer flavor that also has a slight kick to it. For a creamier bread, we’ll be using a Monterey Jack and cheddar cheese along with creamed corn.
Adding cheddar cheese will also help it enhance the richness. Finally, strained green chilies are a great way to give this cornbread a unique kick to the palate.
Start by separating all the wet ingredients and dry ingredients. All of the dry ingredients will be blended first.
Get a large bowl to prevent any unwanted spillage and mix the cornmeal, flour, and baking soda. Incorporate it thoroughly and add the salt and sugar after.
As for the green chilies, dice it until it’s fine. You can use a knife and chop it by yourself, or you can blitz in the blender, adding just a drop of olive oil will release more of the flavors of the chilies, so consider doing that. Once you’re done, set it aside.
Next, get another large bowl and pour in the buttermilk. Pouring the buttermilk first will give you an easier time in mixing it all together. Since buttermilk is quite thick, it gets clumpy if you add it last.
After that, crack three eggs into a separate bowl and beat it thoroughly. Try to scramble the eggs for at least 2 minutes. This will prevent any whites that can form in your cornbread.
Melt the butter but don’t brown it too much. Browning the butter will cause it to give you a nutty flavor, which isn’t desired in cornbread. If you want to make it simpler, you can melt the butter for 1 minute inside a microwave.
Add all of the ingredients and mix it thoroughly. Then, add in the cheese mix which is made of grated Monterey jack and cheddar. Also, add the creamed corn.
Stir it until everything sets into a smooth batter. Remember, the cheese doesn’t have to be completely dissolved. You just want the buttermilk to mix in with the rest of the ingredients completely.
Before baking, get the green chilies that you have prepared earlier and mix it with the dry ingredients. Pour the dry ingredients into the batter using a sieve.
Sifting your flour mixture will help prevent any lumps from forming inside the bread. Once you’ve sifted everything, get a spatula and mix it well.
The consistency that you’re looking for should be a bit loose for better moisture. The texture of the batter with the dry ingredients should be close to the consistency of plain buttermilk.
If it looks too loose, add more cornmeal. If it seems too dry, add more buttermilk.
When everything’s set, get your baking tray and grease it with butter. This will help the bread to come out easier. Pour into the mixture and make sure there are no creases on top, so flatten it with your spatula.
Bake it for 30-35 minutes in a preheated oven at 350-400 degrees Fahrenheit. You’ll know the bread is done if you stick a fork in the side and it comes out quickly.
Redstone is known to serve its cornbread with creamy maple butter. Making this is easy, you can either use an electric mixer or your hands for whisking. Just add 500 grams of softened butter and mix it until it loosens up.
Add a pinch of kosher salt while mixing. Afterward, pour in a cup of maple syrup. Keep mixing it until it completely incorporates with the butter.
Cornbread is a simple appetizer that is so easy to do at home. Redstone did a great job in taking it to the next level with simple and cheap ingredients. That’s why everybody who loves cornbread must give this a shot.
Remember, the best thing about cooking homemade food is that it’s easy and delicious. Redstone’s cornbread recipe will surely be a staple because of its flavor and simplicity!
If you solemnly swear that you are one of those who is madly in love with eating Salmons, then you are certainly having the right choices in life. In this versatile, heart-friendly, delicate, and finely delicious type of fish, what more could you ask for?
Salmon has always been a classic favorite. Whether it is grilled, smoked, baked, or fried, it will always satisfy a craving taste bud.
Aside from being nutritious, you will never run out of ideas on what to create out of a salmon. You will not waste any skin and flesh because every part is irresistibly good. Even the skin can be transformed into a newly cooked dish.
If you are thinking of a nutritious, practical, and at the same time delicious treat for the family, then you might want to try creating your own Salmon Skin Roll.
Salmon should be included in your food list if you want to lean on the healthier side of the continuum. Here are some proven benefits that salmon can do for your body.
Vitamin D deficiency predisposes a person to Calcium deficiency too, leading to weaker muscles and bones. By eating Salmon as your regular dose of Vitamin D can help you prevent bone- and muscle-related disorders.
The research revealed that Salmon is packed with omega-3, a heart-friendly fat that can improve the brain’s activity, thereby aids in sharpening the memory.
In addition, Selenium and Vitamin A and D are noted to protect the entire nervous system from age-related disorders such as Parkinson’s and Alzheimer’s. Salmons are also helpful in enhancing the mood, thus preventing you from being depressed.
With its omega-3 component, salmon can prevent the development of hypertension, stroke, and atherosclerosis (narrowing of arteries).
People who eat salmon regularly have a reduced risk of developing dry eye syndrome and macular degeneration. Omega-3 prevents an increase in the intraocular pressure which consequently prevents the development of glaucoma.
Eating salmon can help in achieving a youthful skin glow. The carotenoid antioxidants called Astaxanthin provide protection from the harmful free radicals that cause aging.
As you have noticed, omega-3 plays a pivotal role in your health. And fortunately, these precious fats can be conveniently be obtained from your favorite salmon! And one of the most significant results showed that salmon, with its omega-3, is considered as a superfood that helps in fighting cancer.
Salmon prolongs your life!
Because salmon is known to be versatile, here is a new skin roll version with some Asian twist. Or you can otherwise call it as SalShi-a classic sushi cuisine wrapped with salmon skin.
The roll preparation requires a skin from a smoked or fillet type. Salmon’s fat is layered under the skin making it more delicious and best for this preparation. The fat layers will become crispy once you finished cooking.
The pickled mountain burdock is not the same as the carrot. Though they are mistaken to be similar, the burdock is a long orange vegetable that can be bought at Japanese or Asian food stores. But if you cannot find one, carrots will be fine.
Yield: 8 rolls
Preparation of Carrots
(In case that you luckily found burdock, you can slice the burdock in half crosswise then slice each piece in half lengthwise.)
The fusion of salmon and sushi in one tasty dish has finally come to exist! Salmon is not just filled with nutritious components, but it’s also satisfyingly delicious and easy to cook! In case you also have a unique version on how to cook your favorite salmon skin roll, you can share it here with us! Happy salmon rolling!
When baking soda combines with other ingredients, the chemical reaction will result in lighter and higher baked goods.
To make crisp sugar cookies with tender textures, I will panic if I do not have any baking soda. By knowing how to make cookies without baking soda, I will still enjoy these spiced, buttery biscuits with their slight nuttiness and perfect crunch.
Many of us get confused between baking soda and baking powder. Baking powder is composed of sodium bicarbonate as the primary element and acid as the auxiliary component. This substance helps almost all baked goods, including cookies, to rise.
You can activate such a leavening effect by combining baking soda with an acidic ingredient like vinegar and buttermilk or vinegar. This is the reason some cooks prefer using a baking powder which contains powdered acid and baking soda to activate that effect.
However, it is ideal to use baking soda which is four times more efficient than baking powder when baking. Furthermore, this substance has almost an indefinite shelf-life while baking powder does not.
In baking, we can find acidic properties in various sources such as vinegar, chocolate, yogurt, brown sugar, lemon juice, or buttermilk.
When the acidic components of each ingredient mix with baking soda, it will neutralize and create carbon dioxide which makes the baked goods tender. So, almost all cookie recipes require baking soda.
When the acid integrates with the particular flavor, baking soda proves to be useful to make cookies. Also, it works and combines well with baking powder to serve the purpose of acidic counteraction, especially when acidity toughens the baked goods.
There are several options you might consider to replace baking soda. Let’s look at some of them:
The traditional cookie recipes need only baking powder. Sugar cookies, for example, do not contain lemon juice or molasses. Without the powder, it is easier to counteract the leavening ability.
So, baking soda may encourage additional browning when making cookies. However, such consideration may not arise with sugar cookies.
If neither baking powder nor baking soda is in your pantry, consider shortbread. It will eschew the remaining taste of any chemical in the cookies which rely much on the exact combination of sugar, flour, and butter.
To make them crumbly with the tender texture, our cookie recipe mainly calls for one part of the butter, one part of sugar, and two parts of white flour.
Remember to add the right amount of flavors like almond or vanilla. To replace baking soda, shortbread should be cut into wedges, rounds, or rectangles when having the dough formed.
You do not need baking soda to make your cookie recipe work. We suggest you to use butter to replace this substance and create the incredible flavor depth. To brown, it, place it in a heavy-bottom saucepan over high or medium heat.
Remember not to step away and stir constantly. The butter can turn murky, clear up, and melt before turning to amber color.
Next, remove it from your heat right whenever it has the amber color at the typical level. You should let the butter cool for 15 minutes before using it.
If you want to stick to other traditional leavenings, potassium carbonate, pinch or potash replace for baking soda. They show their particular characteristics in some typical cookies, especially in gingerbread or honey cake.
For potassium carbonate, you should use the exact amount compared to that of baking soda. But only extract 3/4 the volume of baker’s ammonia or ammonium carbonate in comparison with the amount of baking soda.
Remember to reserve these ingredients for your cookies recipes. The flat shape of cookies will dissipate such ammonia taste when baking.
Now I would suggest a wonderful cookie recipe having no baking soda. It is incredibly easy to do. Try it now and enjoy your crispy shortbread cookies!
First, you should whisk the salt with the all-purpose flour in a bowl. Then, set it aside. You can use the hand mixer or electric mixer to stir the mixture. Next, put the butter in and beat until it is creamy and smooth.
It takes only a minute to achieve this result. Add the sugar into and mix until smooth for 2 minutes. Next, put the vanilla in and continue beating. After that, stir the flour mixture gently until incorporated.
Second, flatten the incorporated flour mixture into a disk shape and cover it using a plastic wrap. Chill this dough until firm or for a minimum of an hour.
Preheat oven to 177 degrees C or 350 degrees F with a rack placed in the middle of your oven. Remember to separate two baking portions with a parchment paper.
Now, roll out this dough into the circle of 6 cm or ¼ inch thick. Use a cutter designed for the floured cookie to slice into shapes, typically rounds. Place them on the baking sheets before putting them into your refrigerator for 15 minutes.
This step will firm up this dough, and your cookies can maintain the shape when you bake them for 8 minutes. You should stop whenever cookies are lightly browned. After that, cool them on the wire rack.
Put 90 grams or 3 ounces of the finely-chopped chocolate in one heatproof bowl. Pour the simmering water into the bowl. Remove the chocolate from the heat when it melts.
Add the remaining chocolate in and stir the mixture by using one wooden spoon. You only stop stirring when it melts completely and is glossy and smooth.
Dip one cookie end in the above-melted chocolate before placing the cookies on the parchment baking sheet. You should take cookies one-by-one.
When all cookies are dipped in the melted chocolate, place all baking sheets in your refrigerator until such chocolate hardens or for 10 minutes.
You can keep shortbread cookies in the airtight container for a week. You may freeze them if you want to keep them longer for future use.
It is a fantastic recipe to make shortbread cookies without baking soda, which you have ever known. They are melt in my mouth. Hope you can bake and taste them. We hope to receive your feedback in the comment section below!
Golden Corral is a grill, buffet, and fast food chain based in North Carolina that opened in 1973. With more than four decades in the food industry, it has now grown into a larger business with more than 500 establishments countrywide. One of the best-known dishes that Golden Corral offers is the pot roast.
But really, what is the Golden Corral pot roast recipe and why is it sought-after? According to Golden Corral, their pot roast simmers for 12 hours, resulting in a very tender and flavorful dish. It’s difficult to find the exact recipe for the pot roast, but there are many copycats out there, such as this one.
Place meat and vegetable into a slow cooker. Mix broth and vegetable mix and pour it into the cooker. Cook on low for at least 6 hours or on high for 3 hours.
To make it a little easier, you can watch this demo video on making a slow-cooker pot roast:
The perfect pot roast oozes with flavor, and the meat is so tender that it pulls away effortlessly. The perfect pot roast is also aromatic, juicy, and not overcooked. While the procedure for cooking pot roast is very simple, many people fail at creating a gorgeous dish that lives up to the expectations regarding flavor, texture, and tenderness.
The pot roast is one of the most practical yet hearty dishes you can make at home. You don’t even have to choose premium cuts of beef as you would with a steak to actually experience the delicious flavors, but you need to have a great technique so that meat cooks up tenderly.
So the first secret to making the best pot roast is to choose tough meat. Yes, you’ve read that right: tough meat can make a pretty great pot roast.
You must remember that perfect pot roast relies on an excellent cooking method, that is to braise the meat for a very long period at low temperature.
With that said, even the toughest meat can fall apart and release excellent flavors. And since these cuts are not the premium choice, they also fall to lower price range.
What you want to look for in your meat is one with lean meat, little fat, and a lot of collagen. Slow-cooked collagen tends to create a thick sauce without having to add artificial thickeners. Over time, collagen will dissolve into a gelatin-like thickness and leads the pot roast with a thick and flavorful sauce.
Another lesser-known secret to making the perfect pot roast is browning the meat first before it is slow-cooked. Due to the concept of Maillard reaction, searing the meat in a heavy pan allows it to caramelize, making the red meat turn brown.
What you want to do at this point is to cook the meat thoroughly on all sides, so take your time and don’t rush it. You might have to spend around 10 minutes on each side to brown the meat properly, but this will help it to release the flavors before slow cooking.
There are two rules when using the liquid in your pot roast: don’t put too much and wash the skillet first with the liquid before pouring into the slow cooker.
The pot roast is not a stew or soup, so mind the amount of liquid that you’re putting into the pot. If you have one pound of beef, you will need only one cup of liquid initially. You can always add more as you’ll need to check on the doneness of the roast from time to time and you will see whether to put in more liquid or not.
Remember the pan you used to sear your meat? It still has some bits of meat and a lot of flavors. Now pour your liquid into the pan first and scrape the bottom with a spatula to loosen up the meat pieces. Give it some swirl. Since the pan is still hot at this point, it wouldn’t be so hard to incorporate the flavor with your liquid. After this, you can go ahead and pour the liquid into the slow cooker.
You can use broth or plain water, but you might also want to consider adding pineapple juice, apple cider vinegar, or red wine.
Now is not the time to rush. The only way to tenderize the meat and bring out the flavors is to cook the pot roast on low heat and for an extended period, typically 7-8 hours. You can check the doneness if the meat is easily pulled apart with a fork. If not, cook for another hour and check again.
As for the collagen or connective tissue, it is worth remembering that these take more time to soften than the lean meat.
Also, make sure that you’re using a tight-fitting lid to cover the slow cooker. Steam escaping from the pot will result to dry out the roast, making it less flavorful and tender. You need to bank on every amount of steam to soften the meat inside the pot, so make sure that the pot and its lid fits so tightly.
But what is pot roast without the gravy? Even the gravy has its secret: make it from the remaining liquid of the pot roast.
When pot roast is done, set it aside to a plate and drain the liquid. Transfer liquid to a saucepan and bring to a boil. If the collagen hasn’t made it thick enough to your liking, you make a slurry out of flour or cornstarch. Add the slurry in a small but steady stream while still carefully whisking the liquid. The gravy will thicken gradually.
Let the gravy simmer for a while to see if it is thick enough to your liking. Also, remember to season the sauce with salt and pepper to taste.
Needless to say, cooking pot roast is a long process, but it is one that’s deliciously rewarding. A delicious pot roast does not require expensive ingredients or complicated processes, but how you cook will pretty much have a lot of impact on the flavors and textures of the dish.
The Golden Corral Pot Roast is one recipe you don’t want to do quickly if you’re looking for fork-tender and flavorful meat at the end of the process. Patience is certainly a virtue in cooking, and more so when you’re making a delicious batch or pot roast.
Do you also order pot roast from your favorite restaurant or prefer making it at home? Care to share your secrets to making the perfect pot roast? Let us know in the comments.