How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

how to make recipes with chia seeds

How to Make Recipes With Chia Seeds.

Chia seeds are high in Omega-3 fatty acids and contain high levels of antioxidants and valuable nutrients. They are rich in fiber and do not need to be ground for your body to absorb their nutrients. Chia seeds can be used in many different ways. Follow these steps to make more recipes with chia seeds.







Method 1 Use Chia Seeds as a Topping.



Perhaps one of the easiest ways to add chia seeds to your diet is to sprinkle them on top of breakfast foods, baked goods, salads, and even meat dishes. They can be added before or after the food is cooked. Chia seeds have a nutty flavor and can even be eaten alone but if you choose to use them as a topping, try these suggestions to make sure they pair well with your recipes.



Add chia seeds as a topping for granola or cereal. Using chia seeds with recipes that are grain-based will make the seeds less noticeable. Oatmeal, muesli, and other breakfast grains make ideal bases for a sprinkle of chia seeds.



Top baked goods with chia seeds. Breads, muffins, granola bars, and other grain-based baked goods are simple receptacles for a few chia seeds.

If added before baking, the seeds develop a toasted flavor and may settle into the batter or dough. If added afterwards, do so while the baked good is still warm to enable the seed to attach itself firmly to the product.

Cobblers and streusels can easily incorporate a small handful of chia seeds with little noticeable impact on flavor, even for sweet dishes.



Sprinkle chia seeds on dairy products. Yogurt and ice cream can benefit from the nutty flavor and added texture of chia seeds as a topping.

If you prefer fruit-based jams or syrups with yogurt or ice cream, try stirring chia seeds into the fruit topping to blend them instead of sprinkling the chia seeds as a separate topping.



Use chia seeds as a salad topping. Chia seeds can be used like nuts or sunflower seeds in regular salads. They can also be mixed in with salad dressing just prior to serving.







Method 2 Use Chia Seeds as a Substitute in Recipes.



Regardless of the type of food you want to make, chia seeds can probably be used to replace one of the ingredients. Make a list of common substitutions that you would like to incorporate into your regular dishes until you learn how to appropriately mix the chia seeds into regular recipes.



Replace eggs or oil with chia seed gel. Mixing a tablespoon of chia seeds with ¼ cup of water will provide about the equivalent of a single egg or quarter cup of oil for a recipe. Most recipes can tolerate about a 25% substitution of chia seeds for eggs or oil without a noticeable alteration in flavor.

This technique can also help stretch eggs for omelets and soufflés. Just prepare about a quarter of your egg needs by mixing in chia seeds and milk into the beaten eggs about 10 minutes before cooking them.



Use chia seeds as a thickener. Because chia seeds form a gel in liquid, they can be added to soups, stews, sauces, and marinades to help thicken the liquid in place of corn starch or flour.

Chia seeds can also be blended into juice smoothies to add the thicker texture normally provided by whole fruits or yogurt.

If you have accidentally added too much liquid to a recipe, including baked goods, adding chia seeds can thicken the dough by absorbing the excess liquid.



Bind ingredients with chia seeds. Meatballs and meatloaf can be held together with chia seeds and a bit of water once mixed with the ground meat. Jellies, jams, and compotes can also benefit from the gel properties of chia seeds.



Replace oats or pudding mixes with chia seeds. Because chia seeds firm when mixed with liquid, ground seeds and flavorful liquids help form a gel that can give the consistency of porridge when hot or pudding when cold.

For dessert-like chia mixtures, mix the seeds with sweetened or flavored milks or juices. For breakfast-like chia mixtures, stir the seeds into hot milk or water and then flavor to your preferences with brown sugar, cinnamon, or other breakfast toppings.







Method 3 Add Chia Seeds to Traditional Recipes.

Chia seeds are very versatile, and because of their mild nutty flavor, they can be mixed into virtually any regular recipe. In some cases, additional liquid will be necessary to prevent over-drying or thickening of the food. Some experimentation may be necessary to get the appropriate consistency or quantity of chia seeds for your own recipes.





Mix chia seeds into one-dish meals. Lentil or bean soups, slow-cooker recipes, and casseroles are ideal for adding chia seeds.

Stir the seeds into the broth or sauce and monitor the consistency for about 15 minutes to determine if additional liquid is necessary. If so, consider adding the primary liquid base of the recipe (milk, broth, water, or juice, for instance).



Add chia seeds to peanut butter or other spreads. Because of the nutty flavor and texture, chia seeds can easily be added to sandwich spreads to get extra fiber and nutrients.



Include chia seeds in breading and batter. Chia seeds can be added to traditional breading for chicken, pork, and even tofu to add a nutty, crunchy aspect to traditional breadcrumb or cereal-based breading. Chia seeds can also be used in batters for fish or vegetable tempura to add flavor to pan-fried, battered dishes.



Mix chia seeds into rice dishes. Traditional recipes with a base of rice, such as jambalaya or stuffed peppers, can easily tolerate chia seeds added after the rice has been cooked completely. The meals will benefit from the added nutrients of the chia seeds without altering flavor significantly.



Include chia seeds in nut mixes. Homemade trail mix, nut clusters, and snack bags can easily incorporate chia seeds to improve nutrition and add to the nutty flavor of the original dish.





Tips.

Chia seeds can be mixed with nutritious liquids and consumed quickly for a healthy sports drink or breakfast shake.

Kids can easily make their own pudding or gelatin dessert as a fun project, making it easy to please the various dessert preferences of a large family. Offer mix-ins for homemade puddings such as coconut milk, fresh fruit, cinnamon, honey, brown sugar, or Nutella.

Add chia seeds to thicken blender (Vitamix) applesauce without cooking.



Warnings.

Although chia seeds are healthy additions to a balanced diet, consuming chia seeds with every meal can add a considerable amount of fat to the diet.

November 18, 2019

How to Make Kentucky Hot Brown

How to Make Kentucky Hot Brown.

Kentucky hot brown is a traditional Louisiana dish made with turkey, bread, bacon, and cheese. To make hot brown, you must first cook a turkey breast. From there, make batter and use it coat your bread. You will assemble and then broil open-faced sandwiches. After the broiling process, you top your sandwiches with bacon and herbs. This makes for a delicious, traditional dish that can be great for a holiday or other special occasion.

Ingredients.

Turkey.

A 4 to 5 pound (about 1,800 grams) turkey breast.

4 tablespoons unsalted soft butter, Salt and black pepper.

Sauce.

2 tablespoons (30 mL) unsalted butter.

2 tablespoons (30 mL) all-purpose flour.

2 1/2 cups (595 mL) whole milk.

2 cups (475 mL) grated sharp white cheddar.

1/4 (60 mL) cup grated parmesan.

A pinch of nutmeg, Salt and ground black pepper.

Egg Bread.

4 large eggs, 1/4 (60 mL) cup milk, Salt, 8 thick slices of white bread.

4 tablespoons (60 mL) butter, 4 tablespoons (60 mL) vegetable oil.

Assembly Ingredients.

Three ripe tomatoes.

1 1/2 cups (350 mL) grated sharp white cheddar.

1/2 (120 mL) cup freshly grated parmesan.

16 thick slices slab bacon, cooked until crisp.

Finely chopped fresh chives, Finely chopped fresh parsley.

Part 1 Cooking the Turkey.

1. Rub the turkey with butter. Take your turkey breast out of the fridge and set it on a clean surface. Use your hands to rub the butter across the full surface of the turkey.

Wash your hands before and after handling raw meat.

2. Add salt and pepper. Liberally sprinkle salt and pepper over the turkey. Make sure you cover all sides of the turkey.

3. Roast for 15 minutes. Set your oven to 425 degrees Fahrenheit (218 degrees Celsius). Set a timer for 15 minutes and let the turkey roast for this time period.

4. Reduce the oven's heat. After 15 minutes have passed, reduce the oven's heat to 350 degrees Fahrenheit (177 degrees Celsius). Then, cook your turkey for an additional 60 to 90 minutes. When the turkey is done, a thermometer inserted into the turkey should read about 155 degrees Fahrenheit (68 degrees Celsius).

5. Remove the turkey from the oven. After removing the turkey from the oven, place a piece of tinfoil over it like a tent. Allow it to sit in the tinfoil tent for about 10 minutes before slicing it.

Leave the oven on. You will be using it later.

Part 2 Making the Sauce.

1. Melt your butter in a sauce pan. Measure out your butter and place it in a sauce pan. Place the pan over medium heat to melt the butter.

2. Whisk in the flour. Toss in your flour. Using either a wire whisk or a fork, whisk together the flower and butter until you have an even, consistent texture.

3. Add the milk. Toss the milk into the flour and butter mixture. Again, using a fork or wire whisk, beat everything together to get a smooth, even mixture.

4. Boil your mixture. Whisk the mixture constantly while leaving it over heat to bring it to a boil. This usually takes four to five minutes, but times may vary depending on the precise heat of your stove.

5. Add the spices and cheese. Once the mixture is boiling, add the cheese and stir until it melts. From there, add the spices and stir everything together. Remove your sauce from the stove and set aside.

Part 3 Making the Bread.

1. Whisk together the egg, milk, and salt. In a small mixing bowl, place your eggs, milk, and salt. Use a wire whisk or fork to beat everything together until you have an even mixture.

2. Dip the bread in the mixture and let sit. One by one, dip your bread slices in the egg and milk batter you made. Coat both sides of each slice of bread with the batter and then set it aside.

Make sure each slice of bread sits for at least 30 seconds to soak up the batter.

3. Heat the butter and oil. Measure your butter and oil into a saucepan. Heat the butter and oil over medium heat until the butter is melted and the oil is shimmering.

4. Cook the bread. Cook each slice of bread on both sides. Cook your bread until both sides are golden brown. When you're done cooking, set your bread slices on a baking sheet.

Times will vary depending on the heat of your stove. Also, the number of bread slices you can cook at once depends on the size of your frying pan.

Part 4 Assembling Your Hot Brown.

1. Arrange the bread on the baking sheet. Make sure your bread slices are spread out on the baking sheet. They should not be touching over overlapping.

If your baking sheet is not big enough for all the bread slices, you should warm the bread in batches.

2. Add your turkey. Take your turkey out from under the tinfoil. Cut the turkey into about eight thick slices. Then, top each slice of bread with a piece of turkey.

3. Add the remaining ingredients. After adding your turkey, top your bread slices with slices of tomatoes. Then, ladle the sauce over the bread. Lastly, evenly divide your parmesan and cheddar cheese between the eight bread slices.

4. Broil the bread slices. Place the baking pan about six inches from the source of heat source in your oven. Allow the bread to broil for about three to four minutes. When done, the cheese should be bubbly and lightly browned.

5. Top the bread slices with bacon and spices. Remove the bread from the oven. Top the bread with two slices of bacon. Then, sprinkle the chives and parsley over each slice.

6. Finished.

Februari 20, 2020

how to turn a regular recipe into a low fat recipe

How to Turn a Regular Recipe Into a Low Fat Recipe.

A great way to turn a regular recipe into a low-fat recipe is to reduce the fat by altering some of the ingredients. Some of the alterations to make recipes low-fat may cost a little more than the ingredients you have been using but the health benefits will pay off. Altering a recipe to make it low-fat should be done a little at a time instead of replacing all the fatty ingredients to low-fat alternatives at one time. You may find that replacing them all makes the food not appealing, while leaving just one of the regular ingredients, or a portion of one, makes for a winning recipe.

Method 1 Meat.

1. Purchase extra lean ground beef. You will not find your meat floating in grease as you cook it, and you will still gain the benefits offered from red meat.

2. Use ground turkey in place of hamburger. The taste of ground turkey is slightly different than that of beef, but the health benefits of the exchange are worth any difference in taste. When used in casseroles or dishes where the meat is mixed in with other ingredients, any flavor difference is hardly distinguishable.

3. Opt for white meat instead of dark meat poultry. The white meat contains less fat than the dark. Also, turkey has less fat than chicken, but both are great low-fat meat options.

4. Remove the skins from any chicken or turkey used. You can remove it before or after cooking. Though skin helps retain moisture in the meat while cooking and adds moisture because of its fat content, the skin itself contains no nutritional value, only fat, and can be discarded.

5. Replace pork with turkey products. Use turkey ham instead of pork ham--you will be surprised at how close to "real" ham the turkey ham is. Consider switching to turkey bacon instead of "real" bacon too.

6. Get the tuna that is packaged in water instead of the tuna that is packaged in oil. The difference in flavor between the two is of no consequence, but the difference in the amount of fat is great.


Method 2 Dairy and Other Baking Items.

1. Switch to skim milk instead of 2% or whole.

2. Substitute applesauce for butter or oils in baked goods recipes. The switch-off is in equivalent amounts. Most baked good recipes need a little bit of fat. Consider substituting half the fat at first and experimenting from there with the percentage of fat you switch out.

3. Use egg substitute in place of real eggs. The replacement of 1/4 cup of egg substitute per each egg called for in the recipe lowers the fat in the recipe but does little to effect the texture or flavor of your baked goods.

4. Coat pans with spay oil instead of pouring tablespoons of vegetable oil into the pan to cook with. Use water or stock to cook food with to keep things from sticking to the bottom instead of the butter or oil a recipe calls for.

5. Replace the cream in cream soup recipes with low-fat plain yogurt and regular milk. Replacing with yogurt works well also in cakes and most baked goods.

6. Exchange regular items for low-fat items in recipes. When mixed in with other ingredients, some items respond the same in the recipe without carrying all the fat with them. In recipes, use low-fat cheeses, yogurts, mayonnaise, salad dressings, sour cream, cream cheese and cream soups.

November 25, 2019

how to roasting avocado fries in an oven

How to Roasting Avocado Fries in an Oven.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
3 avocados.
1⁄2 cup (120 ml) all-purpose flour.
Salt and pepper.
2 eggs.
1 1⁄2 cups (350 ml) panko breadcrumbs.
1 tablespoon (15 ml) melted butter or margarine.
1⁄2 teaspoon (2.5 ml) garlic powder.
1⁄2 teaspoon (2.5 ml) onion powder.
1⁄2 teaspoon (2.5 ml) paprika.
1⁄2 teaspoon (2.5 ml) salt.
1⁄4 teaspoon (1.2 ml) ground black pepper.
3 mixing bowls.
Cooking spray.
Baking sheet.
Wire rack.

Steps.

1. Preheat the oven to 450 °F (232 °C). As your oven is preheating, gather all of your ingredients, including your avocados, flour, eggs, panko breadcrumbs, and assorted spices. In addition, grab three mixing bowls.

2. Cut the avocados in half and remove the pits and skins. After removing the pits, carefully scoop the avocados out of the skin while keeping their shape. Slice the avocados lengthwise for the desired thickness. The slices should not be too thin but thick enough to keep shape.

As long as the avocado is not overripe, it should come out solid but not too hard. 3 avocados should yield 20-22 fries.

3. Add 1⁄2 cup (120 ml) of flour in the first mixing bowl. Add a pinch of salt and a pinch of black pepper into the flour. Mix the flour, salt, and pepper well.

Kosher salt and freshly ground black pepper work well for this recipe.

4. Crack the eggs into the second bowl. Keeping the egg whites and yolks together, lightly beat the eggs. As you crack the eggs into the bowl make sure that no shells fall into the mixture. Set the bowl to the side.

One vegan alternative to eggs would be 6 fluid ounces (180 ml) of silken tofu with 2 tablespoons (30 ml) of non-dairy milk.

5. Combine the panko breadcrumbs and melted butter in the third bowl. Mix the ingredients, and add garlic powder, onion powder, paprika, salt, and pepper. Stir to combine all ingredients.

6. Dip the avocado slices into the flour and beaten egg. After you have dipped each avocado slice into the flour and egg, coat the slices thoroughly with the panko and place on the wire rack. Spray the avocado slices with the cooking spray of your choice.

The wire rack should be placed on top of a baking sheet for stability and to catch any ingredients that fall off the rack.If you do not have a wire rack, it is fine to bake the fries on greased aluminum foil or parchment paper on a baking sheet. Turn the fries halfway through baking.

Olive oil or vegetable oil spray works well for this recipe.

7. Bake the avocado slices for 20-25 minutes. Once the panko is lightly brown, remove the avocado fries from the oven. Let the slices cool for 10 minutes. Serve with your favorite dipping sauce!



Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to cook with sorrel

How to Cook with Sorrel.

Sorrel is a green herb that has a tart flavor and can be used to add more complex tastes to various dishes. Because sorrel has such a unique taste, it's important that you pair it with complimentary flavors. Sorrel can be used as a garnish or replacement for other herbs and is a good ingredient in sauces and soups. If you use sorrel in the right dishes and combine it with the right ingredients, it can help elevate your cooking and add a robust and unique flavor to your foods.







Cleaning and Preparing the Sorrel.



Immerse the sorrel in warm water. Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water.



Pat the sorrel dry with paper towels. Press down on the sorrel with paper towels and try to absorb as much moisture as you can.



Fold the sorrel in half. Folding the sorrel in half makes it easier for you to cut both sides of the stem.



Cut the stem out of the bottom of each leaf. With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf.



Store sorrel in the refrigerator. If you plan on preserving your sorrel for later use, wrap them in a damp paper towel and place them in your refrigerator. Sorrel will become soggy very quickly and will wilt in a day or two. Wrapping them with a damp paper towel will slow the speed at which the leaves turn brown and wilt.







Making a Sorrel Sauce.



Ingredients Sorrel Sauce.

3 tablespoons (44.36 ml) of butter.

2 cups (50 g) of fresh sorrel leaves, chopped.

1/4 cup (5 g) of chervil.

1/2 cup (15 g) of chives.

1/2 cup (118.29 ml) of heavy cream.

Salt and pepper.



Melt the butter in a saucepan. Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted.

If the butter starts turning a dark brown, you are burning it.



Add sorrel, chervil, and chives to the melted butter. Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.

You can replace chervil with fresh parsley.



Mix in heavy cream. Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes.



Season with salt and pepper and serve with fish. Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole.







Making Sorrel Soup.



Ingredients Sorrel Soup.

4 tablespoons (59.14) of unsalted butter, melted.

1/2 cup (75 g) of chopped green onions.

4-6 cups (532 g - 798 g) of sorrel, chopped.

3 tablespoons of flour.

1 quart (946.35 ml) of vegetable stock.

1/2 (118.29 ml) cup cream.

2 egg yolks.

Olive oil.

Salt.



Bring vegetable stock to a boil. Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.

You can also use chicken stock.



Brown the onions with olive oil in another pan. Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent.



Add the sorrel and onions to the stock. Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.

You can add more sorrel to your stock if you want your soup to taste stronger.



Whisk the egg yolks and cream in a separate bowl. Combine the 1/2 (118.29 ml) cup cream with the two egg yolks and mix them together until everything is well incorporated. You must do this separately before you add it to your broth.



Pour the egg and cream mixture into your stock. Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all.



Reduce the temperature to low and cook the soup for five minutes. Do not cook the broth on high heat while you add your eggs or they will become scrambled. Stir the soup as it heats up. Allow the soup to continue cooking for five more minutes before serving it.

This sorrel soup can also be enjoyed with a dollop of sour cream.







Putting Sorrel in Other Dishes.



Replace spinach, chard, or arugula with sorrel. If you are cooking a recipe that calls for spinach or chard, you can use sorrel as a replacement. Consider the bitterness of sorrel and decide how it will alter the dish you are planning on making.



Accent dishes with a sprig of sorrel. The bitter and unique taste of sorrel can be appreciated as a garnish for many different dishes like mashed potatoes, rice, lentils, eggs, and cheese. Try replacing a garnish like parsley with sorrel and see if you enjoy the taste.



Add sorrel to your salad. The bitter taste of sorrel tastes great in different kinds of salads. Be careful not to add too many leaves, or it could overpower the taste of your salad and make it too bitter. Use traditional greens like iceberg lettuce, spinach, and romaine lettuce to build the base of your salad and then add some sorrel leaves to it to enhance the flavor.

November 16, 2019

how to make kolaches

How to Make Kolaches.

Kolaches are sweet, traditional Czech pastries. An authentic kolache consists of a round roll of dough, topped with a dollop of fruit or a fruit mixture. They’re typically enjoyed as a breakfast food or as a sweet treat for special occasions. Once you make the standard kolache dough, you can get creative topping them with different variations of the sweet topping.

Ingredients.

Crust.

2¼ teaspoons (7 grams) active dry yeast OR 1¾ teaspoons (5.5 grams) instant yeast.

1 cup (8 oz) warm milk, ½ cup (4 oz) unsalted butter, softened, 2 large eggs, 6 tablespoons (80 grams) granulated sugar.

1 teaspoon (5.69 grams) salt, 1 teaspoon grated lemon zest or ½ teaspoon ground mace or nutmeg (optional), 4 cups (17 oz) all-purpose flour.

Egg Wash : 1 large egg, beaten. 1 teaspoon (4.93 mL) cream, milk, or water

Cherry Topping : ½ cup (3.5 oz) granulated sugar, ¼ cup (1.25 oz) cornstarch, 1¼ cups (300 mL) reserved cherry juice, 4 cups (28 oz) pitted sour cherries.

Blueberry Topping : 1/3 cup (80 mL) granulated sugar, 3 tablespoons (45 mL) cornstarch, Salt, 2 cups (10 oz) blueberries, 2 tablespoons (30 mL) lemon juice.

Apricot Topping : 2 cups (12 oz) dried apricots, 1 cup (8.5 oz) orange juice, ½ cup (3.5 oz) granulated sugar or brown sugar, 1 or 2 tablespoons (15 or 30 mL) lemon juice.

Part 1 Making the Dough.

1. Dissolve the yeast in a quarter cup (2 ounces) of warm milk. This is the first step if you are working with active dry yeast. It’s easiest to do this in a measuring cup, because you will be pouring this mixture later. Make sure the yeast is completely dissolved.

If you are using instant yeast, you can skip this step and add the instant yeast later.

2. Mix the yeast with the milk, butter, eggs, sugar, salt, and flour in a large bowl. The butter should be softened to room temperature to make this easiest. Pour in the remaining milk, the softened butter, the eggs, the sugar, and salt, as well as the yeast mixture that you created. Then, pour in 1.5 cups of flour and mix everything together thoroughly. If you are choosing to add lemon zest, ground mace, or nutmeg, add that now as well.

If you are using instant yeast, you will add that now.

After everything is blended, slowly add the remaining flour. You may use exactly four cups, or you may use a little bit more or less. Just make sure that the dough isn’t too sticky or too dry.

3. Knead the dough on a floured surface. Lightly coat some space on your countertop or table with flour so that the dough doesn’t stick to it. Work the dough with your fingertips so that it becomes smooth and easy to form. After you’ve done this for about five minutes, roll it into one large ball.

4. Place the dough in an oiled bowl and let rise. Spray a bowl with cooking oil, or pour about a tablespoon of oil into the bottom. Place the large ball of dough into the bowl, and roll it in place so that it’s coated with the oil. Then, it’s time to let the dough rise.

Cover your bowl, either with a kitchen towel or with cling wrap. Let it rise in your kitchen (or any warm place) for about two to three hours. You can also let it rise overnight in your refrigerator, if that is easier.

5. Knead dough and allow to rise again. After the dough has almost doubled in volume, you want to push it down into the bowl and gently knead again. Then put the cover back on, set it aside once again, and let it double in size over about an hour and fifteen minutes. When the time has passed and the dough has risen again, knead it, split it into two halves, and let it rise a final time for about ten minutes. Finally, your dough is ready.

Making kolache dough takes patience, but it’s key that it has time to rise fully and bulk up. This creates the chewy, dense dough that kolaches are known for.

Part 2 Forming the Kolaches.

1. Roll out your dough on a floured surface. Once again, sprinkle some flour on a flat surface to prevent your dough from sticking to it. Using a rolling pin, flatten out your dough so that it is about 1/2 inch (1.27 cm) thick.

2. Cut your dough into rounds. Each round should be about 2.5 inches (6.35 cm) across. The easiest way to create these rounds is to use a cookie cutter, but you can also use the rim of a proper-sized glass. Press the cookie cutter or the rim of the glass firmly into the dough, and then peel up the dough around the circle.

Roll your excess dough into a ball, and then use your rolling pin to flatten it out onto the floured surface again. Cut out the rounds, and then roll the excess dough up again. Continue doing this until you’ve used all your dough.

3. Place your dough rounds on a baking sheet. You can line your baking sheet with parchment paper or grease it to make sure the dough doesn’t stick to it. Once again, cover the dough with a kitchen towel or cling wrap. Set the baking sheet aside and let the dough rise again for about an hour.

4. Make the indentations in the dough. Once the dough has risen and each round has doubled in size, it is time to make the indentations in the middle. This step basically makes dough round into a little bowl that will hold the topping as they bake.

Use your thumb or a small spoon to press down gently into the center of each round. Make sure that you don’t make the indentations too large – each round should still have about a 0.5 inch (1.27 cm) rim around the perimeter.

Part 3 Preparing the Toppings.

1. Make a cherry topping for your kolaches. Mix the sugar, cornstarch, and cherry juice in a saucepan. Use a wooden spoon to stir until everything is thoroughly mixed. Put the saucepan on the stove and set it to medium heat. Once the mixture starts boiling and thickening up, turn off the heat and add the pitted cherries.

2. Prepare a blueberry topping. Mix the sugar, cornstarch, salt, blueberries and lemon juice together in a saucepan. Turn the stovetop to medium heat to warm the mixture while continuously stirring. Once the sugar has dissolved, turn the heat on your stovetop down and let the mixture simmer for about ten minutes. The final product should be fairly thick.

3. Create a sweet apricot topping. This one will take a bit longer than the cherry and blueberry toppings. You’ll need to simmer the dried apricots and the orange juice in a saucepan for about half an hour, or until soft. Then, drain the orange juice and put the tender apricots into a food processor to puree with sugar and lemon juice. Once the mixture is nice and smooth, it’s all set.

4. Explore the dozens of other topping options. While a fruit topping is the traditional topping, it is certainly not the only one you can make. Other common variations are poppyseed and cream cheese kolaches. You can even make savory kolaches with different types of breakfast meats. Don’t be afraid to get creative!

Part 4 Adding the Toppings & Baking.

1. Preheat your oven. Set it to 375 degrees Fahrenheit, or 190 degrees Celsius. It’s good to do this before you start adding your toppings to the dough, so that it will be ready to go once you are finished. Depending on your oven, it will take about ten to twenty minutes to preheat.

2. Brush each kolache with egg wash. To prepare the egg wash, simply beat one large egg and add a teaspoon (4.93 mL) of milk, cream, or water. Using a pastry brush, brush it generously onto each of the dough rounds.

3. Spoon the toppings into the center indentations. You only need to put about a spoonful onto each of the rounds. The indentation should be completely filled with topping.

If you don’t use all of the topping you created, it can be refrigerated for up to three days or frozen to use again next time you prepare kolaches.

4. Bake your kolaches and serve. Put your kolaches in the oven and set the timer for 12 minutes. Keep an eye on the kolaches, though, and take them out when the dough has turned golden brown. Use a spatula to remove your kolaches from the hot baking pan and let them cool on a wire rack or another surface. Serve immediately and enjoy!

You can store uneaten kolaches at room temperature for about two days after making them. If you won’t eat them for awhile, you can pop them in the freezer and save them for up to three months.

5. Finished.

Desember 23, 2019

how to make cranberry orange muffins

How to Make Cranberry Orange Muffins.

Wonderful served for breakfast, brunch, or tea, cranberry-orange muffins are easy to make. They are also delicious. Makes 12 muffins.



Ingredients.

3 cups (375g) flour.

1 tablespoon baking powder.

1 1/2 teaspoons salt.

1/3 cup (75g) butter, softened.

1 1/2 cups (180g) sugar.

2/3 cup (160 ml) buttermilk.

1/3 cup (80 ml) vegetable oil, canola oil suggested.

3 eggs.

1 tablespoon vanilla.

2 tablespoons orange zest.

2 cups (220g) cranberries.

Did you make this recipe?

Share your success story.

Steps.

1. Line a muffin tin with paper liners while preheating the oven.Preheat oven to 350ºF/180ºC.

2. Spray muffin tins with nonstick cooking spray, or line the muffin cups with paper liners.

3. Whisk together the flour, baking powder and salt.

4. Cream the soft butter and sugar. Scrape down bowl sides while creaming the butter mixture.

5. Add the buttermilk, vegetable oil, eggs and vanilla to another mixing bowl. Whisk to combine.

6. Slowly add the buttermilk mixture to the butter mixture. Mix well and remember to scrape the bowl sides while mixing.

7. Slowly incorporate the buttermilk mix to the creamed butter. Mix well, scraping the sides of the bowl.

8. Add the dry ingredients and mix until just combined. Do not over mix or the muffins will be tough.

9. Fold in the orange zest and cranberries.

10. Fill muffin cups 2/3 full. Sprinkle muffins with sugar.

11. Bake muffins 30 to 35 minutes or until golden.

12. Let the muffins cool in the muffin pans for 10 minutes.

13. Turn out muffins to cool on wire racks.

Things You'll Need.

Measuring cups and spoons.

Mixing bowls.

Mixing spoon.

Muffin tins.

Paper liners or nonstick cooking spray.

Wire cooling racks.

Februari 12, 2020

how to make cheesy polenta casserole

How to Make Cheesy Polenta Casserole.

Cheesy polenta casserole is easy to make. You can create a delicious casserole using traditional polenta or polenta that comes ready-made in a tube. In about an hour, you can serve hot, cheesy polenta casserole to your family and friends.

Ingredients.
Polenta Casserole with Gorgonzola.
4 cups (950 mL) water.
2 cups (475 mL) milk.
2 cups (320 grams) polenta or corn grits.
2 teaspoons salt.
1/2 teaspoon ground black pepper.
1 tablespoon olive oil.
1 cup (150 grams) yellow onion, chopped.
1 cup (150 grams) green onion, chopped.
4 eggs, whisked.
1 cup (90 grams) Parmesan, grated.
1 cup (90 grams) Gorgonzola, crumbled.

Polenta Casserole with Mozzarella & Marinara.
1 teaspoon olive oil.
1 green bell pepper, chopped.
1/4 teaspoon garlic, minced.
2 green onions, chopped.
14 ounces marinara sauce.
1/4 cup (22 grams) fontina cheese, shredded.
3/4 cup (65 grams) mozzarella cheese, shredded.
1/2 cup (45 grams) Parmesan cheese, shredded.
One 16-ounce tube ready-made polenta, cut into 1/4-inch (0.65 centimeter) slices.

Method 1 Making Polenta Casserole with Gorgonzola.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that the oven is preheated before you bake the casserole. This will ensure the casserole bakes evenly and reaches the desired internal temperature.

2. Prepare a baking dish. You will need a glass baking dish that measures 9 x 13 inches or 23 x 33 centimeters. Use cooking spray, olive oil, or butter to lightly oil the baking dish. Set aside.

3. Cook the polenta. Add the polenta or corn grits, water, milk, salt, and pepper to a medium sized pot or saucepan. Cook over medium heat for about 10 minutes, whisking frequently. When the polenta is ready, it will be creamy but still loose in its consistency. Once the polenta is done, remove it from the heat and set aside.

4. Cook the onion. Add the olive oil to a small sauté pan. Place the pan on the stove and turn the burner to medium heat. Add the yellow onion to the pan and cook until the onion is soft. This should take about 5 minutes.

5. Combine everything except half of the Parmesan. Set aside half of the Parmesan. Then combine the remaining Parmesan with the Gorgonzola, green onions, cooked yellow onions, whisked eggs, and polenta mixture. Use a wooden spoon to thoroughly combine the ingredients, and then pour into the prepared baking dish.

6. Bake the casserole for 30-35 minutes. After 30 minutes, remove the casserole from the oven. The casserole should be bubbling when you remove it from the oven.

7. Sprinkle the remaining cheese on top and bake for 5 minutes. Make sure you sprinkle the cheese evenly across the top of the casserole, then put it back in the oven. The cheese should just be beginning to brown when you remove the casserole from the oven. This will take about 5 minutes.

8. Cool the casserole for 15 minutes. You will need to let the casserole cool before you serve it. Once the casserole cools, slice it with a knife. Serve with a side salad.

Store leftovers in the refrigerator for up to 3 days.

Method 2 Making Polenta Casserole with Mozzarella & Marinara.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly.

2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray. The baking dish should measure about 8 x 8 inches or 20 x 20 centimeters.

3. Cook the green onions, garlic, and green pepper. Heat the olive oil in a saucepan over medium-high. Add the green pepper, green onions, and garlic to the saucepan. Cook for about 3 minutes.

4. Add the marinara. After you cook the green onions, green pepper, and garlic in olive oil for 3 minutes, add the marinara to the saucepan. Allow the vegetables to simmer in the sauce for about 5 to 7 minutes. Stir occasionally.

5. Combine the mozzarella and fontina. Add the fontina and mozzarella cheeses to a medium sized mixing bowl. Use a wooden spoon to mix the cheeses until they are thoroughly combined.

6. Layer the sauce, polenta, and cheese mixture in the baking dish. Use the wooden spoon to spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer one third of the sliced polenta on the sauce, and top with about one third of the mozzarella and fontina mixture. Spread a thin layer of sauce on top of the cheese. Repeat the entire process twice, so that you end up with three layers.

7. Top with Parmesan cheese. Once you create three layers of sauce, polenta, and the mozzarella mixture, you will top the final layer of marinara sauce with Parmesan cheese. Use your hands to sprinkle the cheese evenly across the top of the entire casserole.

8. Bake for 25 minutes. Place the casserole in the preheated oven. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. The cheese should be bubbly and golden brown. Remove from the oven and cool for 5 minutes before serving.

Store leftovers in the refrigerator for up to 3 days.

Things You’ll Need.

Oven.

Stove.

Measuring cups.

Measuring spoons.

Glass baking dish.

Saucepan.

Small sauté pan.

Wooden spoon.

Medium sized mixing bowl.

Cooking spray.

Januari 21, 2020

how to oven frying crispy pork chops

How to Oven-Frying Crispy Pork Chops.

Thick pork chops are tender, juicy, and a challenge to bake. Because they're so thick, you'll need to carefully cook the centers without burning the outsides. To simply cook thick pork chops, just sauté the sides on the stove until they're brown. Transfer them to the oven and bake them as long as you prefer. For crispier, oven-fried pork chops, dredge the chops in a seasoned breadcrumb mixture before searing them on the stove. For even juicer chops, chill them in a brine solution before sautéing them. Finish the chops in the oven and enjoy their slightly sweet flavor.



Ingredients.

2 eggs, lightly beaten.

1⁄4 cup (60 ml) milk.

1 1⁄2 cups (135 g) dry breadcrumbs.

1⁄2 cup (50 g) freshly grated parmesan cheese.

1 1⁄2 teaspoons (3 g) garlic powder.

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt.

1⁄2 teaspoon (1 g) black pepper.

1 pinch cayenne pepper.

1 tablespoon (1.5 g) dried parsley.

1⁄2 teaspoon (1 g) dried Italian seasoning.

2 tablespoons (30 ml) oil.

1 tablespoon (14 g) butter.

7 thick-cut pork chops.

Makes 7 servings.

Steps.

1. Set the pork chops at room temperature for 45 minutes. Remove 7 thick-cut pork chops from the refrigerator and put them onto a baking sheet. Let them sit out at room temperature so they're no longer chilled from being in the refrigerator. This will help them cook evenly.

2. Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 9 inches (23 cm) x 13 inches (33 cm) baking dish and spray it with cooking spray. If you don't have cooking spray, you can spread grease or butter along the inside of the pan. Set the baking dish aside.

3. Whisk the eggs with the milk. Crack 2 eggs into a shallow bowl and pour in 1⁄4 cup (60 ml) of milk. Whisk the mixture until the eggs are completely combined with the milk. Set the bowl aside.

4. Mix breadcrumbs with cheese and herbs. Pour 1 1⁄2 cups (135 g) of dry breadcrumbs into a shallow bowl along with 1⁄2 cup (50 g) of freshly grated parmesan cheese. Stir in.

1 1⁄2 teaspoons (3 g) garlic powder

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt

1⁄2 teaspoon (1 g) black pepper

1 pinch cayenne pepper

1 tablespoon (1.5 g) dried parsley

1⁄2 teaspoon (1 g) dried Italian seasoning



5. Dip the pork chops into the wet mixture. Take a thick-cut pork chop and lower it into the egg and milk mixture. Ensure that the pork chop is totally covered with the wet mixture. Dip each pork chop 1 at a time.

6. Coat both sides of the pork chops in the breadcrumb mixture. Lift a pork chop up out of the wet mixture so the excess liquid drips back into the dish. Immediately lower the pork chop into the breadcrumb mixture and turn it over so both sides are coated. Coat each of the chops in the breadcrumb mixture. Place the coated pork chops on the baking sheet.

7. Sear the pork chops for 4 minutes. Put 2 tablespoons (30 ml) of oil and 1 tablespoon (14 g) of butter into a large skillet. Turn the heat to medium-high. Once the oil mixture is shimmering hot, lay a few of the pork chops into the skillet. Cook them for 4 minutes so they become brown and crisp on the bottom. Cook the chops in batches since they won't all fit into the skillet.

Avoid turning or moving the chops while they're searing.

8. Flip and sear the pork chops for 4 more minutes. Use tongs to flip each pork chop over and continue to cook the other sides over medium-high heat. Cook the chops until they become browned and crunchy. Sear the remaining pork chops in batches.

9. Bake the crispy pork chops for 25 minutes. Transfer the seared pork chops to the prepared baking dish. Put them in the preheated oven and bake the chops until they're cooked to at least 145 °F (63 °C).

If you'd like well-done pork chops, cook them for about 5 minutes longer. Check the centers to see if they're as cooked as you like.

10. Rest the chops for 3 minutes before you and serve them. Once the chops have reached your desired temperature, remove them from the oven and cover them loosely with aluminum foil. Rest the chops for 3 minutes and serve them immediately. Serve the chops with roasted potatoes, gravy, cornbread, or cooked greens.

You can store the leftover chops in an airtight container in the refrigerator, but they'll become soggy as they're stored. Store them for up to 3 or 4 days.



Things You'll Need.

Measuring cups and spoons.

9 inches (23 cm) x 13 inches (33 cm) baking dish.

2 shallow bowls.

Large skillet.

Tongs.

Whisk.

Oven mitts.

Instant-read thermometer, optional.

Desember 16, 2019

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019