Sunday, October 19, 2014

Frangelico Hazelnut Drink Recipe

Frangelico Hazelnut Drink Recipe
Recipe from: spiritdrinks
Image Credit: Charles
Frangelico Hazelnut Drink Recipe

“The Frangelico Hazelnut drink is made from Frangelico hazelnut liqueur, hot coffee and whipped cream, and served in an Irish coffee glass.” Charles

Ingredients:

1 oz Frangelico Hazelnut Liqueur

Coffee (hot)

Whipped Cream

Garnish: Grated Chocolate

Glass: Irish coffee

Instructions:

Add the Frangelico to an Irish coffee glass.

Nearly fill with hot coffee and stir.

Top with whipped cream and garnish with grated chocolate.

Read more and enjoy this amazing recipe and many more when visiting spiritdrinks



Beef a la Sichuan

Beef a la Sichuan
Recipe from: blogchef
Image Credit: Bobby
Beef a la Sichuan

“Here is a copycat recipe for the Beef a La Sichuan at PF Chang’s restaurant. For those unfamiliar with this dish—fried strips of beef are tossed with a spicy sauce and vegetables.” Bobby

Ingredients:

1lb flank steak (thinly sliced)

4 medium celery ribs

2 medium carrots

1 green onion

¼ cup peanut oil

¼ cup cornstarch

½ teaspoon red pepper flakes

1 ½ teaspoons sesame oil

Sauce:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

½ teaspoon Chinese hot mustard

1 teaspoon rice wine vinegar

½ teaspoon chili oil

2 teaspoons brown sugar

1 teaspoon garlic (minced)

½ teaspoon fresh ginger (minced)

½ teaspoon red pepper flakes

Directions:

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, 
brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes.

Mix well and set aside.

Julienne carrots and celery.

Slice the green onions.

Place the beef strips into a medium bowl.

Add the cornstarch and toss to coat.

Make sure each piece is thoroughly coated.

Set aside for 10 minutes. Heat ¼ cup of peanut oil in a wok or large skillet over medium-
high heat.

Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.

Remove with a slotted spoon and drain on a plate lined with paper towels.

Drain the oil from the wok.

In the same pan used to cook the beef, add sesame oil over medium-high heat.

Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir 
again, and then add carrots and stir.

Stir-fry the vegetables for 30 seconds.

Add the fried meat and green onions.

Pour in the sauce mixture and bring to a boil.

Cook for 1 minute.

Read more and enjoy this amazing recipe and many more when visiting blogchef


Saturday, October 18, 2014

A Piece of A$$

A Piece of A$$
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
A Piece of A$$

“When I saw the name of this drink I thought it was probably just some crazy named cocktail that was not known to anyone outside of its creator.  Wrong.  Turns out that it's a rather popular drink that can be found in many cocktail directories.  It's a very close cousin of an Amaretto Sour, and is just as tasty.  We hope that you'll give it a try, our featured cocktail... A Piece Of A$$.  Cheers!”  hamptonroadshappyhour

Our uniquely adorned Rocks glass was donated by our friends at Jon Margeaux.  Thanks!

Ingredients:

1.5 oz. Amaretto

1.5 oz. Southern Comfort

2 oz. Sour Mix

Cherry to garnish

Directions:

Combine the ingredient in an ice filled cocktail shaker.

Cover, shake well, and strain into an ice filled Rocks glass. 

Garnish accordingly, insert a couple of sipping straws, and get ready to enjoy... A Piece Of 
A$$. 

Bottoms up! 


Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour

Chicken, Chorizo and Prawn Paella (Gordon Ramsay)

Chicken, Chorizo and Prawn Paella (Gordon Ramsay)
Recipe from: foodiebaker
Image Credit: 
Chicken, Chorizo and Prawn Paella (Gordon Ramsay)

“I really love the paella as it was so delicious and flavorful! I will definitely be making it more often in the future.”   

Ingredients:

2 tablespoons olive oil

2 chicken thighs, debone and de-skinned

1 chorizo sausage (~100 grams), sliced

½ medium onion, finely chopped

1 clove garlic, peeled and chopped

200g Spanish rice

500ml water

½ chicken stock cube

A pinch of saffron threads

4 to 6 large tiger prawns, trimmed and slightly butterflied

½ teaspoon dried rosemary

Chopped parsley, for garnish (optional)

1 lemon, cut into wedges

Method:

Heat olive oil in a paella pan (or a large, shallow frying pan/skillet, 12 to 14-inch in diameter) over medium heat until shimmering.

While the oil is heating, chop chicken into slightly bigger than bite-size pieces.

Place the chicken in the hot oil to brown the sides.

Push the chicken aside and add in the chorizo.

Lightly brown the chorizo then add in the onion.

Sauté until the onion is translucent and add in the garlic.

Sauteé for 1 minute more.

Add in the rice and sauté for a couple of minutes until rice is coated with oil.

While rice is cooking, soak the saffron threads in the water for a couple of minutes.

Add the water into the pan and crumble the stock cube all over.

Add in the dried rosemary.

Turn the heat up until it starts to boil then turn the heat down to medium-low to simmer.

Add in the prawns, submerging completely (or as much as possible) underneath the rice.

Stir occasionally and simmer uncovered, until the rice is al-dente.

Don't stir too much as you will end up releasing too much starch from the rice, making it 
sticky.

At the end, spread the paella evenly in the pan and turn the heat up to crisp up the bottom 
slightly if you prefer crispier paella (but not too much!)

Garnish with parsley (if using) and serve immediately with lemon wedges.

Notes:

- Adapted from Gordon Ramsay's Perfect Paella

Super Naggy:

I couldn’t find Spanish rice, so I used Arborio rice instead, which I found it in NTUC finest.

Do you rinse or not rinse the rice? I have seen Gordon Ramsay adding it directly into the 
pan without washing it, but being paranoid, I decided to wash it anyway.

I was perplexed when Gordon Ramsay’s recipe stated a few saffron threads – just what in 
the world is a few? So I followed the package’s instructions and used about 15 threads of 
saffron.

When I made the recipe for the first time, I added the saffron directly into the frying pan, but 
I found that this resulted uneven coloring of the rice, so I will recommend soaking the saffron threads in water first.

Based on package’s instructions, I was supposed to use 1 stock cube for 500ml of water, 
but because I have a lot of other ingredients contributing to the flavors, I used half of what 
was recommended, which was enough for my taste buds. Different brand of stock cubes 
have different recommendations, so do read the instructions first!

Use really large prawns otherwise they will turn to mush by the time you finish cooking the 
rice. If you can only get smaller prawns, add the prawns at a later stage. For the prawns, I 
used a pair of kitchen scissors and trimmed away the antenna and the sharp edges (on top 
of the head and at its tails). Then I snip the back of the prawns and rinsed out the intestines.


Read more and enjoy this amazing recipe and many more when visiting foodiebaker

Falafel

Falafel
Recipe from: chichoskitchen
Image Credit: Cherine
Falafel

“I cannot say enough about falafel; those gloriously seasoned fried balls are a staple of Middle-Eastern food. Falafel is thought to be originated from Egypt, where the dish is widely known as ta'amiya in the Cairo dialect.” Cherine

Ingredients:

(Makes 14 falafel)

400 g (14 oz) chickpeas, soaked overnight

3 tbsp roughly chopped fresh parsley

3 tbsp roughly chopped fresh coriander

3 garlic cloves, peeled and crushed

1 large onion, chopped

½ tsp ground coriander

½ tsp ground allspice

½ tsp ground cumin

½ tsp cayenne pepper

½ tsp ground black pepper

1½ tsp salt

3 tsp plain flour

½ tsp baking powder

Vegetable oil (for deep frying)

Tahini sauce (Tarator):

1 lemon, juiced

85 ml (5½ tbsp) water

125 ml (8½ tbsp) tahini (sesame paste)

1-2 cloves garlic, crushed

Salt

Preparation:

Soak beans in water for 24 hours, and then drain well.

In a food processor, mix chickpeas, onion, garlic, spices, herbs and rind until a fine paste 
forms.

Stir through flour, baking powder, and salt.

Refrigerate until chilled (15 minutes), and then roll the mixture into walnut-sized balls.

Preheat oil in a deep-fryer or large deep-sided saucepan.

Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 
minutes), remove with a slotted spoon, drain on absorbent paper and keep warm.

Serve with a tahini sauce, pickled chillies, parsley, mint, tomatoes and flat-bread.

For the tahini sauce, alternately add lemon juice and water to the tahini until it has a creamy, yogurt-like consistency.

Add the garlic, and season with salt to taste.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen


Wednesday, October 8, 2014

Chipotle Chicken Sushi Roll

Chipotle Chicken Sushi Roll
Recipe from: eatinonthecheap
Image Credit: Jodie Mo
Chipotle Chicken Sushi Roll

“Sushi at home is pretty economical as long as you aren’t buying sushi grade tuna.” Jodie Mo

Ingredients:

4 sheets of Nori paper

2 cups sushi rice

3 T seasoned rice vinegar

2 egg yolks

1 T white wine vinegar

1/4 t. salt

1/2 t. ground chipotle pepper

1 c. vegetable oil

1 cup finely chopped cooked chicken

1 avocado

Preparation:

Soak the rice in cold water for 10-15 minutes.

Drain.

Cook rice according to package directions.

Let sit for 10 minutes, then spread out in a shallow dish and sprinkle with vinegar.

Fold the vinegar into the rice.

While folding the rice, cool the rice quickly with a fan.

Let it cool to room temperature before using.

Do not put in the fridge.

While rice is cooking, beat eggs with wine vinegar, salt and chipotle until smooth.

Very slowly whisk oil into egg yolks until mixture is thick and oil is well incorporated.

Mix chicken with 1/3 cup of chipotle mayo.

Set aside.

Peel and slice avocados into matchsticks.

Okay, now you are ready to roll.

Put a little rice vinegar and water into a bowl.

Place one sheet of nori on your sushi mat.

Dip your fingers into vinegar (this helps with sticking) and place a mound of rice in the 
middle of the paper.

Press rice into a thin layer leaving a 1/2″ margin on the far side of the paper.

Place a couple of heaping spoonfuls of chicken down the middle and then top with 
avocados.

Next, roll the end of nori closest to you over the filling using the mat.

Gently pull it back to tighten up the roll, and then continue rolling until you reach the end, 
keeping even pressure using the mat.

Great! Good Job!

Now, cut the roll in half, then cut each half in half, and then in half again.

Voila! Serve with some wasabi, soy sauce and ginger! Enjoy!

Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap





Creamy Basil Noodles

Creamy Basil Noodles
Recipe from: favfamilyrecipes
Image Credit: Emily
Creamy Basil Noodles

“We are crazy about anything with tomato and basil but feel free to try variations on the veggies or add sliced grilled chicken.” Emily

Ingredients:

2 tsp. minced garlic

2 Tbsp. butter

12 oz. thin spaghetti or angel hair noodles

1 cup chicken broth

1 cup whipping cream

2 small zucchinis, chopped

2 tsp. dried basil

Salt and pepper to taste

1 cup grated parmesan cheese

1 small carton cherry tomatoes

Fresh basil leaves, sliced, for garnish

Instructions:

In a large fry pan sauté the minced garlic in the butter.

At the same time in a large pot, begin boiling water for the noodles; add the noodles once it 
begins to boil and cook until noodles are soft.

Drain water and reserve noodles for later.

When garlic begins to turn golden add the chicken broth, whipping cream, chopped 
zucchini, dried basil, salt and pepper and bring contents to a boil.

Continue boiling until zucchini is cooked (just a few minutes).

Remove the fry pan from heat and stir in the noodles and parmesan cheese until thoroughly 
mixed, then gently stir in the cherry tomatoes.

Garnish with sliced fresh basil.


Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes
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