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Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
Bang Bang Chicken
Is based on Australian master chef recipe.
Ingredients
350g skinless, boneless chicken breasts. Poached in 2 cups water with a spring onion and few slices of ginger and 1/4 tsp salt and leave to cool in it’s broth, covered.
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
Directions
1. Line a plate with cucumber.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
Notes
Chiili oil sold in bottles in Asian supermarkets. But you can make it by infuses 1 tsp chilli powder with 1 1/2 Tb heated oil and leave to
cool, then strain through a fine sieve.
Prep Time: 15 minutescool, then strain through a fine sieve.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Mama's Best Baked Beans
I got this recipe from crock - pot best loved
Slow cooker recipes .
I love these beans are wonderfully good.
Ingredients
1bag (1pound)dried Great Northern Beans
1package1(pound)bacon
5 hot dogs,cut into 1/2 -inch pieces
1cup chopped onions
1bottle (24 ounces) ketchup
2 cups packed dark brown sugar
1package1(pound)bacon
5 hot dogs,cut into 1/2 -inch pieces
1cup chopped onions
1bottle (24 ounces) ketchup
2 cups packed dark brown sugar
Directions
1. Soak and cook beans according to package directions.
Drain and refrigerate until ready to use.
2.cook bacon in large skillet over medium - high heat until
Crisp. Transfer to paper towels to drain.Cool ,then crumble
bacon ;set aside. Discard all but 3 tablespoons bacon fat
from skillet.
Add hot dogs and onions. Cook and stir over medium heat
until onion is tender.
3.Combine cooked beans,bacon,hot dog mixture, ketchup
and brown sugar in the Crock-Pot slow cooker,
Cover;cook on low 2 to 4 hours,
Drain and refrigerate until ready to use.
2.cook bacon in large skillet over medium - high heat until
Crisp. Transfer to paper towels to drain.Cool ,then crumble
bacon ;set aside. Discard all but 3 tablespoons bacon fat
from skillet.
Add hot dogs and onions. Cook and stir over medium heat
until onion is tender.
3.Combine cooked beans,bacon,hot dog mixture, ketchup
and brown sugar in the Crock-Pot slow cooker,
Cover;cook on low 2 to 4 hours,
Notes
Makes 4 to 6 servings
Prep Time: 1 hours, 4 minutesCook Time: 4 hours
Total Time: 5 hours, 4 minutes
Number of Servings: 6
Yield:
Style: American
Avocado garlic butter
My sis just shared this on facebook. I can't wait to try it!
Ingredients
Ingredients
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
Directions
1. Cut the avocado in half, peel the skin and remove the pit.
2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Prep Time: 8 minutes2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Cook Time: 3 hours
Total Time: 3 hours, 8 minutes
Number of Servings: 12
Yield:
Style: American
Guiness choco cake
This one is nigella lawson recipe
Ingredients
250 ml guiness
250 grms unsalted butter
75 grms cocoa powder
400 grms caster sugar
150 ml sour cream
2 large eggs
275 grms plain flour
2.5 tblspn bicarbonate of soda
Vanilla extract
Topping :
300 grms cream cheese
120 ml double cream
150 grms icing sugar ( make ot less if you have diabetes ) or use superficial sugar
250 grms unsalted butter
75 grms cocoa powder
400 grms caster sugar
150 ml sour cream
2 large eggs
275 grms plain flour
2.5 tblspn bicarbonate of soda
Vanilla extract
Topping :
300 grms cream cheese
120 ml double cream
150 grms icing sugar ( make ot less if you have diabetes ) or use superficial sugar
Directions
- melt the butter with guiness, cocoa powder
-beat the sugar and sour cream and eggs and vanilla extract and soda until very fluffy
- fold the butter mixture and the flour with the beaten sugar , not too much folding if you want your cake fluffy and moist
-bake 180 ° C for 45 minutes
-let it cool
Spread the topping
Topping :
Beat the topping ingredients with an electric mixer until soft peak
-beat the sugar and sour cream and eggs and vanilla extract and soda until very fluffy
- fold the butter mixture and the flour with the beaten sugar , not too much folding if you want your cake fluffy and moist
-bake 180 ° C for 45 minutes
-let it cool
Spread the topping
Topping :
Beat the topping ingredients with an electric mixer until soft peak
Notes
Heavenly
Prep Time: 30 minutesCook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: European
Jamie oliver super smoothies
Jamie oliver super smoothies will make your bodies so sexy
Jamie oliver super smoothies this is a guarantee
Ingredients
1. Green smoothie
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Directions
Blend each of the recipes separately
Drink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Prep Time: 10 minutesDrink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: European, UK and Ireland
Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 1 kg Pumpkin or butternut , boiled and mashed
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- saute the diced onion and bacon
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
You will fly away after eating this creamy , velvety soup
And it won' t make a hole in your pocket
Prep Time: 30 minutesAnd it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
The fluffiest pancake in the world
I got the recipe from gordon ramsay , the best chef in the world
Ingredients
2 egg yolks
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
Directions
- mix the lemon juice and egg whites together with an electric mixer , high speed in 10 minutes in a stainless steel bowl
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
Notes
Be the fluffiest pancake in the world addict rather than be the drug addict , guys
Prep Time: 30 minutesCook Time: 5 minutes
Total Time: 35 minutes
Number of Servings: 4
Yield: 4 serving
Style: American
Spanokapita
I got this recipe from the restaurant i used to work
Ingredients
1 packet of feta cheese , crumbled
1 bunch of Spinach , boiled , chopped
250 grams of minced chicken , sautèed , seasoned with salt and pepper
1 packet of Filo pastry
Melted butter
1 bunch of Spinach , boiled , chopped
250 grams of minced chicken , sautèed , seasoned with salt and pepper
1 packet of Filo pastry
Melted butter
Directions
- mix the chicken , chopped spinach and feta cheese together
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served
Notes
Easy peasy , yummy in your tummy
Prep Time: 60 minutesCook Time: 20 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield: 4 serving
Style: European, Greek
Indian Food
Indian Food
Ingredients
Indian Food
Directions
Indian Food
Notes
Indian Food
Prep Time: 2 hoursCook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 4
Yield:
Style: Indian
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