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White Chocolate Hazelnut Cheesecake
By: Victoria Fox
Tags: Vegan, Food, Vegan Recipes, Recipe, Plant Based

A vegan + gluten-free no-bake delight

Photo by Victoria Fox

Cheesecake is not the first dessert that comes to mind for the holidays but as I think back over the years I realize that it is actually quite a tradition in my family to have cheesecake at our family gatherings. Most of which happen around the holidays. It makes me think of cheesecake as sort of the underdog although it is a faithful never-failing option. So with this in mind, I decided to give cheesecake its chance to shine this year!

And thus I present you, this delicious White Chocolate Hazelnut No-Bake cheesecake that happens to also be vegan and gluten-free if that's your thing.

Ingredients

Crust

2 cups hazelnuts

2 splashes hazelnut milk

4 tablespoons vegan butter (melted in a microwave)

Filling

3 cups raw cashew nuts (boiled in hot water for 1 hr)

2 teaspoons vanilla

Juice from 2 small lemons

½ cup hazelnut milk

½ cup olive oil

1 cup maple syrup

½ cup cocoa butter chips

½ teaspoon of sea salt

2 teaspoons apple cider vinegar

Photo by Victoria Fox

Instructions

In a blender or food processor blend hazelnuts and 2 splashes of milk. Mix ground hazelnuts with melted butter. Pour mixture into a 9-inch springform pan and use the back of a spoon to distribute evenly, pushing a little up the sides of the pan. Bake crust in the oven at 350 degrees Fahrenheit for 10 minutes. Put all filling ingredients into a blender and blend until creamy and smooth. Add filling to crust and place in the fridge for 6–8 hours or freezer for 4 hours. (if you have time I like to let mine set in the fridge overnight) Top with raspberries, or enjoy as is!
A memory of sardine dish
By: Nimz N
Tags: Foodies, Food, Fish, Recipe, Sardine

Sardine is my favourite fish. Sardine green pepper roast is my favourite item among all seafood dishes.

In the past, Nanueattan was the person who sold fish to our home and the neighbourhood. We all used to call him ‘Kurukkan’(Fox in English). He had his own style of selling fishes.

We could hear his howling(To make people ready to buy fish) from a long distance. Maybe that's why he got the name Kurukkan. Anyway, it was good fun to see the arrival.

A long stick on the shoulder, with full of fish in the basket at both ends. Stick looks like it was made of squash wood. I still have fond memories of waiting for the arrival of ‘Kurukkan’ when we didn’t have school.

During the season, the fox’s basket will be full of baby sardines. I knew that we would have sardines pepper roast for lunch that day. Since it is so delicious to eat, No one cared if it had to eat every day with lunch

Check out the link to get the sardine recipe
Christmas Menu — 2020. 4 Traditional European Christmas…
By: Greens' Mama
Tags: Festive, Food, Christmas, Vegetarian, Recipe

3. Side dish: Kartoffel salat (Germany)

Ingredients:

1kg of potatoes

1 large onion

2 eggs

6 tbs of wine vinegar

3 tbs of oil

125ml vegetable stock

1 ts of mustard

1/2 ts sugar

salt & pepper

Bunch of chives

Procedure:

1. Boil the potatoes for 25 minutes in hot water and a bit of salt. After they are cooked, don’t forget to peel them while they are still warm.

2. In the meantime, boil the eggs for 10 minutes and cut the onion in small cubes.

3. On a bowl prepare the dressing. Add the vinegar, oil, sugar, mustard, vegetable stock, salt and pepper together and mix it well.

4. Add the peeled potatoes, onions and chopped chives.

5. Slice the eggs and add them on top of the salad. Add a bit of more chives as decoration.

6. Guten Appetit!
How to make chef Eva Chin’s stuffed and roasted chicken and gravy
By: Deepi Harish
Tags: Toronto, Chefs, Chicken, Recipe, Restaurant

How to make chef Eva Chin’s stuffed and roasted chicken and gravy

Roasted chicken and gravy

Growing up, family favourite was Momofuku Kōjin’s chef Eva Chin’s family typically enjoyed dim sum over the holidays, rather than traditional North American festive foods, such as stuffing. One lo mai gai, which is dim sum stuffed with sticky rice and chicken.

Chin’s grandmother decided to take a cue from classic stuffing and put a holiday twist on the famous dim sum dish by stuffing a whole turkey with sticky rice cooked with shaoxing wine, soy and braised shiitakes. This stuffed and roasted chicken and gravy recipe has been passed down from Chin’s grandmother to her mother and now to her and her siblings. Chin sees it as a lovely merging of two cultures to create new traditions.

CHICKEN

· 1 whole chicken (crown boned out, thigh bone and wing flat removed)

· 2 tbsp five spice powder

· 2 tbsp salt

UMAMI PASTE

· ¼ cup sake

· ¼ cup mirin

· ¾ cup shoyu

· 5 tbsp bonito flakes

· 5 sheets of nori sheets

SOY MUSHROOM RAGU

· 2 cups shiitake mushroom, dried, rehydrated and diced

· ¼ cup sesame oil

· ¼ cup sake

· ½ cup mirin

· ¾ cup umami paste

STICKY MUSHROOM RICE

· 1 cup Thai glutinous rice

· 1 cup soy mushroom ragu

BRINE STEP

Mix all the brine ingredients together and brine the boned-out chicken for one hour.

UMAMI PASTE STEPS

1. Bring everything but the nori sheets to boil.

2. Take off the heat and let it cool to room temperature.

3. Strain off the bonito flakes and transfer to a blender and blend with nori until smooth.

MUSHROOM RAGU STEP

1. Bring everything to a boil and let it simmer for 15 minutes

, pop the chicken into the oven for 8–10 minutes. The skin should be a nice dark brown caramel colour. CHICKEN AND STICKY MUSHROOM RICE STEPS

1. Put the sticky rice into a bowl with cold water and cover completely. Let it soak overnight.

2. Once soaked overnight, rinse the rice under hot running water for 10 minutes.

3. Line a sieve with the rice, ensuring that the layer of rice doesn’t exceed ¼ inch in depth.

4. Place in a steamer and steam over high heat for 18 minutes.

10. Let it cool from the oven just until the skin crisps up from the air, and then transfer to a chopping board to cut and enjoy.

5. Remove from the steamer and with heat-protective gloves, use your hands OR a heat-proof spatula to fold in the warm soy mushroom ragu ( see above for recipe) and mix well until a gooey texture forms.

6. Open the chicken breast with your knife like a book and butterfly it to create space for your stuffing to go in.

7. Once open, season the chicken with five-spice powder and salt. Lay sticky rice onto the opened breast meat and fold over with the rest of the breast meat and roll tightly into a swiss roll.

8. Steam the chicken until the temperature of your thermometer reads 150°F in the breast and thigh. Let it cool down in the fridge and dry overnight on a wire rack and sheet tray.

9. The second day, preheat the oven to 425 ° F

You can also order this dish from Holidays at Home with Kōjin
Crispy Chicken with Spicy Carrot Salad :
By: M Usama
Tags: Food, SEO, Chicken, Health, Recipe

Save for LaterSave Crispy Chicken with Spicy Carrot Salad For Later

Serves 4 Total Time: 30 minutes

Use the large holes of a box grater to shred the carrots.

4 (10- to 12-ounce) bone-in split chicken breasts, trimmed and pounded to the ¾-inch thickness

1½ teaspoons table salt, divided

1 teaspoon pepper, divided

1 pound carrots, shredded

1 (15-ounce) can chickpeas, rinsed

3 ounces feta cheese, cut into ½-inch pieces (¾ cup)

2 oranges, peeled and segmented

2 tablespoons harissa

2 tablespoons chopped fresh mint

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1. Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Place chicken, skin side down, in a 12-inch nonstick skillet. Cover skillet and place over medium heat. Cook chicken, without moving it, until the skin is light golden brown, about 15 minutes.

2. Meanwhile, combine carrots, chickpeas, feta, oranges, harissa, mint, oil, lemon juice, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper in a bowl—season with salt and pepper to taste.

3. Increase heat to medium-high and continue to cook chicken, covered, until the skin is deep golden brown and chicken registers 160 degrees, 10 to 15 minutes longer, rotating skillet halfway through cooking. Transfer chicken to a platter and let rest for 5 minutes. Serve chicken with salad. ■
a family recipe not fit for human consumption.
By: Chase Roper
Tags: Recipe, Family, Food, Foodies

Photo by Pixzolo Photography on Unsplash

My uncle Brad considers himself a chef of sorts. In his younger years, he served as a cook in the navy or at least that’s how it was explained to me by other relatives. I can testify (and I’m not sure why I’m being subpoenaed to court as a witness on this) that my uncle indeed loves cooking almost as much as loves only wearing a white t-shirt and his Fruit of the Looms briefs around the house when company is over. My uncle cooks food like he’s a contestant on Chopped but every ingredient in his basket is the bad ingredient.

Chopped Host: Your ingredients are canned mushrooms, molasses, and generic processed cheese singles. Uncle Brad: I’ll make spaghetti!

I want to share with everyone his signature dish called, Bachelor’s Banquet. My only ask is not that you refrain from sharing this recipe with others out of fear that I may face consequences for giving away intellectual property, but rather out of fear that you may try this meal and face consequences of poor culinary risk taking.

First, he makes a tuna sandwich. Fairly straightforward. Bread, tuna, bread; tuna fish sandwich. Next, he heats up a pan and melts half a stick of butter — not to grill the sandwich though — that goes in the microwave with one Kraft single on top for a full minute. In the pan, he empties and sauté’s (his words) one full can of creamed corn. I didn’t know you could use creamed corn and sauté in the same sentence, but here we are.

Remember the sandwich in the microwave? That comes out and then he pours ALL OF the buttery creamed corn on top of the TUNA sandwich, places a different colored processed cheese slice on top of it all and then microwaves for another minutes to “really marry the flavors together.”

I have never eaten this monstrosity before as is evident by my living body writing this today, but if you love trying horrible things or just hate your taste buds, I have shared the recipe and photographic evidence that this exists below. If you make this, please share in the comments what it was like and also sign and send in a boilerplate Hold Harmless agreement before you begin.

Pictured: Bachelor’s Banquet. Why is it so soupy? Is it a sandwich turned casserole? Why hasn’t he bought new plates since 1972 apparently?
How to make chef Jordan Sclare’s king oyster mushroom and feta tostada
By: Deepi Harish
Tags: Toronto, Chefs, Mushrooms, Recipe, Restaurant

How to make chef Jordan Sclare’s king oyster mushroom and feta tostada

King oyster mushroom and feta tostada

Chef Jordan Sclare of Chotto Matte loves starting a dinner experience with a simple canapé that looks so impressive, your guests will never know how easy it is to make. This king oyster mushroom and feta tostada recipe puts a vegetarian spin on a traditional pulled pork tostada.

“The key to this dish are the oyster mushrooms, which can taste similar to meat when cooked a certain way,” says chef Sclare. “Plus, the smokiness of the smoked paprika pairs well with many festive holiday drinks.”

INGREDIENTS

* 4 pieces 5-inch corn tostadas

* 300g oyster mushrooms

* 80g Japanese kewpie mayonnaise

* 1g smoked paprika

* 1 pinch sea salt

* 1 lime

* 50g feta cheese

* 2 stems fresh coriander

* 15g smoked chipotle tabasco

1. Preheat the oven to 200°C.

2. In the meantime, fry the tostadas in 180°C oil until golden and crisp.

3. Once ready, place onto draining paper and keep at room temperature.

4. Shred the oyster mushrooms into 0.5 cm wide pieces.

5. Crumble the mushrooms onto a roasting tray.

6. Place the crumbled feta onto the mushrooms.

7. Place in the oven for 5 minutes.

8. In a small bowl, mix the Japanese mayonnaise, tabasco, sea salt and smoked paprika.

9. Combine the warm mushrooms and feta together with Japanese mayonnaise sauce and mix.

10. Spoon the mushroom mixture onto the tostaditas.

11. Slice the lime in half and squeeze over the mushroom tostadas.

FINISHING TOUCH

Garnish with the chopped coriander and serve.
21/50 Tuscan Chicken (or Turkey) Soup
Tags: Recipe, Soup Recipe, Food, Soup

Good soup base made with canned pumpkin.

Ingredients

2 T olive oil

1 med onion, diced

2 celery stalks, diced

2 garlic cloves, minced

2 1-cup chicken bouillon cubes

2 t Vegetarian Better Than Bouillon

4 c water

1 15-oz can pumpkin

1 15-oz can great northern beans, rinsed and drained

2 c shredded cooked chicken (or turkey) breast

½ t salt

½ t dried basil

¼ t pepper

Directions

1 In a dutch oven, heat oil over medium heat. Add onion and celery; cook and stir until tender (about 5 minutes). Add garlic; cook 1 minute longer.

2 Stir in bouillon, water, pumpkin, beans, chicken (or turkey), salt, basil and pepper. Bring to a boil, reduce heat and simmer 10–15 minutes, stirring occasionally.

I really liked the creamy base that the pumpkin and beans made for this soup. The flavors of the soup were a bit boring though. I can see if this recipe were designed to use leftover turkey that had its flavors infused into it with a slow roast and basting process that there would be more tastiness in this soup. However, using plain chicken or turkey breast left me wanting. I’m thinking some oregano and sun-dried tomatoes would make it more “Tuscany” and flavorful. Since the base was the best part of this recipe, I think I’ll make additions to my Tuscan Chicken Soup lunch leftovers for dinner!

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.
Noodles of Love
By: Needs More Lemon
Tags: Foodies, Food, Empowerment, Recipe, Self Care

Whole wheat pasta got ya down?

Kids think it tastes awful and shove it back in your face after you made it just for them?

Throw it in the trash. Give up. It’s just pasta for heaven’s sake. Make sure you and yours get some protein, fiber, etc throughout the day and call it good enough.

Now, get out your favorite enriched white pasta that tastes like your childhood. I like to keep an assortment of shapes and noodles and give my kids turns choosing which noodle we will have that day. No kids? Savor the noodle-choosing joy for yourself, and relish in it honey.

Here are a few tips and tricks to add in some nutritional value if it’s really driving you crazy -

Make your sauce with part olive oil (polyphenols! monosaturated fats!), grass fed butter (omega fats! delicious taste!), lemon juice (vitamin C!), iodized sea salt (minerals!), black pepper (digestibility!), and whatever herbs tickle you (food as medicine!).

Voilà! Healthy enough pasta! You did it!

Don’t like those ideas? Don’t worry. Make it however your spirit yearns to, and feel righteous about it. It is your pasta, after all. Life is wonderful.

Bon appétit, baby. Let me know how it is.

Noodles of Love,

xoxo

www.instagram.com/needslemon

www.facebook.com/needsmorelemon

www.twitter.com/needsmorelemon
Nice recipe! Will definitely give it a try. Thank you for including metric equivalents as well!
By: Cal Desmond-Pearson
Tags: Recipe, Metric Measurements

Nice recipe! Will definitely give it a try. Thank you for including metric equivalents as well!
How very interesting.
By: Ashley Noel
Tags: Soup, Creativity, Eating, Cooking, Recipe

How very interesting. I have never heard of taco soup. Thanks for sharing and for inspiring. Enjoy the soup.
Chilli Chicken Recipe❤️💯🐓
By: Umesh Chandra
Tags: Foodies, Chefs, Tasty, Recipe, Food And Drink

https://youtu.be/k5gy5t9w-io

For frying chicken

Ingredients: For 8 Servings

• Chicken 1 kg (boneless)

• Salt as per taste

• Black pepper 1 tsp

• Vinegar 1 tsp

• Soy sauce 1 tsp

• Egg 1 no.

• Cornstarch 4 tbsp

• Oil for deep frying

Method:

1) Transfer the chicken pieces in a mixing bowl and further add salt &pepper to taste, vinegar, soy sauce, egg and cornstarch, mixand coat the chicken well.

2) Allow it to rest for 1 hour.

3) Heat oil in a wok for frying and deep fry the coated chicken pieces only till the chicken softens or are light golden in color, do not overcook them.

4) Remove it on an absorbent paper and keep aside.

For making chicken chilli

Ingredients:

• Oil 2 tbsp

• Garlic 15 cloves (chopped)

• Ginger 2 inch (chopped)

• Green chillies 3-4 nos. (slit)

• Onions 4 medium size (diced)

• Capsicum 4 medium size (diced)

• Sugar 1 tsp

• Spring onion bulbs 1/2 cup (chopped)

• Soy sauce 1 tbsp

• Red chilli sauce 2 tbsp

• Salt & pepper to taste

• Water 250 ml

• Cornstarch 4 tbsp + water 2 tbsp

• Freshly Fried chicken

• Vinegar 1 tsp

• Spring onion greens 1/2 cup (chopped)

• Methods:

1) Set wok on a medium heat, add oil, garlic, ginger and greenchillies, sauté it for a minute.

2) Add onions and capsicum, mix well and sauté it for a minute.

3) Add onion greens and continue to sauté on high flame.

4) Add soy sauce, sugar ,red chilli sauce, salt & pepper to taste and water, mixwell. Add spring onion bulbs and add water. Mix well

5) Add water and cornstarch mixture and cook until the saucethickens. Adjust the seasoning by adding salt & Pepper.

6) Add the fried chicken and mix well with the sauce. Cook for 1 minute.

7) Add some more onion greens and stir well.

8) Add vinegar and mix well. cook for last 1 minute.

9) Your chicken chilli is ready to be served, serve hot.

Thanks for watching
Yummy Mango Thick sauce (Guramma) Recipe
By: Sulekha Kumari
Tags: Foodies, Mango, Food, Sauce, Recipe

Mango is the king of all fruits. It looks and tastes sweet and sour. It smells so good. It has a different aroma that attracts all mango lovers.

In India, Mango is available only in summer days while the craving for it is constant throughout the year. Bihar is one of the states where we can find a huge number of mangoes with different varieties.

Raw mangoes are used to make pickles(achaar), sauce, dried mango powder etc. One of the delicious and mouth-watering dishes of raw mango which is made almost at every home in Bihar is Thick sweet sauce of mango which is generally known as Guramma. Since for the sweetness, Jaggery (Gur in Hindi) is used, so the name also contains gur word. This kind of sauce is made across all the cities of India but people of Bihar make it with a different touch. Let me share its recipe with you all today.

Timing — Approximately 1/2 hr.

Ingredients

Raw mangoes — 1/2kg

Jaggery — around 250g

Asafoetida — A pinch

Cumin seeds — One small teaspoon

Bay leaves — 2 leaves

Red chilli — 3–4

Fennel seeds- one small teaspoon

Procedure:

Step 1 — Remove the skin of raw mangoes and wash it properly. Pat dry the mangoes and cut it into long and thick slices. Do not remove the area covering the seeds inside the mango. Remove the seeds. Four pieces of a medium-sized raw mango are enough.

Step 2- Heat up a pan and pour 2 teaspoons of oil (any cooking oil). Once the oil gets heat up, add asafoetida and cumin seeds and let it crackle. Once the cumin seeds start crackling, add red chilli and bay leaves into the pan. Now, put sliced raw mangoes into the pan and stir fry it until it turns light brown. Take the raw mangoes out of the pan and keep it aside.

Step 3 — In the same pan, put jaggery and turn on the flame. Keep stirring jaggery until it melts down completely. Once it is melted, add water into it. Make sure the consistency of the liquid should not be running so add water according. At this stage, you can add fennel seeds for the aroma and flavour.

Step 4- Once you notice the liquid in the pan started boiling, add the fried raw mango which was kept aside and cover up the lid of the pan. Let it cook for 4–5 mins. After 4–5 minutes, switch off the gas and serve the dish.

The taste will be sweet and sour and what's more interesting is licking and chewing the mango pieces. You will simply love and enjoy it. You can eat it with chappati ( wheat bread) or use it as a sweet sauce. You can also eat it alone. It’s a treat for us in the summer.

Jaggery and other ingredients in this dish are absolutely healthy for our body. Missing such a heavenly dish is missing a taste which your taste buds will love to taste.
Tenderloin fillet steak with Parmesan crust
By: Elena, Sunshine, Petrova - Elena Sunshine Magazine
Tags: Elenasunshinemagazine, Food, Steak, Cooking, Recipe

In this recipe, we use several proven techniques to prepare the perfect Tenderloin fillet steak with a tender cheese crust. Stock up on quality steak meat and aged Parmesan, and we’ll tell you how to make a delicious dish out of it.

Photo by the author

Tenderloin fillet does not have marble veins of fat, but it is considered one of the most valuable cuts of marble beef. Meat for Tenderloin steak is located deep in the carcass of a bull, along the spine.

We will cook the meat in a pan and in the oven. Thanks to two-stage cooking, the meat will retain its juices and tenderness as much as possible. The fragrant butter compensates for the low marbling of the steak and adds a pleasant oiliness to it.

The highlight of this dish will be the cheese crust. To make it golden, return the steaks to the oven for a few minutes at the end of cooking. But if you accidentally increase the cooking time, use flambing or another method to bake only the cheese crust, without increasing the degree of roasting of the meat.

Ingredients

Servings 4 PCs

Tenderloin fillet 2 steaks

Parmesan cheese 1 tablespoon finely grated

Butter, softened 1/2 tablespoon

Breadcrumbs 1/2 tablespoon

Sea salt 1 teaspoon

Ground black pepper 1 teaspoon

Instructions

Cooking time 40 minutes

1 hour before cooking, remove the steaks from the refrigerator and start cooking the oil. Mix the finely grated parmesan cheese, softened butter and breadcrumbs. Use a regular whisk. Place the mixture on a sheet of parchment paper. Roll up and seal the ends. Place in the freezer for about 45 minutes to allow the oil to harden. Tenderloin fillet steak with Parmesan crust.

During this time, the steaks will be heated to room temperature. Sprinkle them with salt and pepper. Heat a large grill pan and add 1 tablespoon of olive oil. Lay out the steaks and fry them for 2 minutes on each side. Then transfer them to the oven and continue cooking for 7–8 minutes at 320F (160°C).

Remove the steaks and place a piece of parmesan oil on top of each. Return the steaks to the oven and wait for the cheese to turn golden. To do this, you can slightly increase the heat in the oven. But make sure that the internal temperature of the steaks corresponds to the degree of roasting that you are aiming for.

Get the steaks at 123.8–125.6 F (51–52°C for medium rare) or 134.6–136.4 F( 57–58°C for medium). When the meat has rested under the foil, its temperature will rise to 140 F (60°C).

Parmesan oil is enough for a whole Tenderloin fillet, not just 2 steaks. So you can increase the number of steaks or keep the oil in the refrigerator to use it for other dishes.
Simple and Delicious Winter Salad Recipes
By: Fit
Tags: Recipe, Food, Cooking, Salad

Roasted Squash, Kale, and Goji Berry Salad

Ingredients

Serves 4

For the Salad

1 cup of squash, peeled and cubed (125g)

1 tbsp. of olive oil

4 cups of kale, trimmed (270g)

1 cup of halved cherry tomatoes (150g)

¼ cup of goji berries (28g)

¼ cup pumpkin seeds (15g)

Salt and pepper

Substitutes

If you can’t find goji berries, you can also use dried (unsweetened) cranberries or blueberries. Another nice substitute or addition are pomegranate seeds.

If you can’t find pumpkin seeds or if you want an alternative, you can substitute for any type of nut you enjoy such as sliced almonds, sunflower seeds, or walnuts.

For the Dressing

3 tbsp of olive oil

1 tbsp of lemon juice

1 tbsp of honey

1 tsp Dijon mustard

½ small red onion

Salt and pepper

Directions

Total prep time about 30 minutes.
Recipes around the world: Classic Dry Martini
By: Ben Hinson
Tags: Drink Recipes, North America, Recipe, Martinis, Cocktails

Hello! I hope you are well, happy holidays! For the first drink in our recipe series under the Martinis & Manhattans drink category, we’ll be making a Classic Dry Martini:

The classic Dry Martini is a legendary drink, perhaps best known for being James Bond’s default drink of choice (along with a Vodka Martini). Enjoy, recipe below:

Classic Dry Martini recipe

2 oz. Gin (or to your preference)

1/6 or 1/8 Dry Vermouth

Olives (3) for garnish

*For adults only. Please drink responsibly😎

If you would like to see me make this drink, check out the video below! In the video I’ll walk you through some history and origin theories behind the drink, and also some bartending basics around shaking vs. stirring and the three categories of Martinis.

Please support my efforts by subscribing to the Recipes around the World YouTube channel and/or Liking and Following the Recipes Around the World Facebook page! Thankyou! Enjoy!
Toast the New Year with 400-Year-Old ‘Buttered Beere’
By: Dakota Morlan
Tags: Beer, Recipe, Cooking, Holidays, Cocktails

Photo by Brigitte Tohm on Unsplash

No, this isn’t the syrupy butterscotch drink you can buy at Harry Potter World, but it did inspire it. If you’re in the mood for a boozy, rich and aromatic experience this holiday season, Buttered Beere is just what you need. You’ll also impress your loved ones by offering them a hot sip of Tudor England that will DEFINITELY keep them plump and jolly through the winter months.

YouTube channel Tasting History with Max Miller introduced me to this recipe from 16th century cookbook The Good Huswifes Handmaide for the Kitchin. In short, ale makers would often add eggs, butter, sugar and spices to batches of brew that had turned the corner in order to mask the unpleasant taste. I’d imagine ale drinkers began to appreciate the sweet and spicy beverage in its own right and wanted to replicate it at home.

Note: This recipe goes a long way and can serve a modest get-together (depending on how much you drink) because it is so VERY rich.

What you’ll need:

3 Pints (1500ml/48oz) of good quality British Ale

1/4 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 lb (225g) demerara or brown sugar

5 egg yolks

1 stick (113g) diced unsalted butter

How to make it:

Max Miller says, “Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside. Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices. Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes. Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for (approximately) 5 minutes.”

Make sure to keep that heat low and keep a close watch so the eggs don’t cook!

“Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes. Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm. This can (also) be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk).”

My tip for 2020: spike it with whiskey and toast the new year.
How To Write An Online Recipe in 14 Easy Paragraphs
By: Elizabeth Simone
Tags: Satire, Food Blog, Recipe, Humor, Comedy

Elizabeth is a comedy writer, cartoonist, and psychotherapist in the Bay Area. Her writing has been described as “Hilarious! Not to be missed!” by her mom.
A Stew You Can’t Stop Eating, a Pot-Pie Mashup, and Parm That Stays Crisp
By: Mark Bittman
Tags: Recipe, Food, Chicken

Shit! What’s For Dinner?

A Stew You Can’t Stop Eating, a Pot-Pie Mashup, and Parm That Stays Crisp

Photo: Daniel Meyer

Some of you will be prepping for Friday’s Christmas holiday, but I promise, these dishes will be worth the planning and time any day this week. With covid full throttle, they’re also great projects to keep ourselves busy. They’ll also ensure your kitchen smells great and for sure they’ll bring joy. Notice two of the three are from my friend and colleague Daniel Meyer, whose cooking you’ll see more of in the new year. Onward!
A Smoothie Bowl Recipe for Mothers with Munchausen Syndrome by Proxy
By: Robert Vetter
Tags: Recipe, Smoothie Bowl, Munchausen By Proxy, Comedy

Hello mommies! If you’re a frequent viewer, you know the drill, keep scrolling! If it’s your first time, DO NOT PROCEED UNLESS YOU HAVE MUNCHAUSEN’S BY PROXY. Okay? Are they gone? Great! If you’re still here, that probably means you have Munchausen’s by Proxy in which case, congratulations! You are a part of a long line of women with original streaming shows about them, including Dee Dee Blanchard (mother of Gypsy Rose Blanchard), Kathy Bates in Misery (Oscar nominated!), and the woman played by Sarah Paulson in that new Hulu movie. What unites us with these women? We want nothing but the best for our sick, sick children.

Just kidding. The definition of Munchausen Syndrome by Proxy: Munchausen syndrome by proxy is a mental health problem in which a caregiver makes up or causes an illness or injury in a person under his or her care. If you’re a returning reader, you know that my blog is a one-stop shop to achieve all of these means. This is a recipe I like to use for my own daughter. It’s a great way to get your kids to eat healthy food! But not too healthy ;)

This is one of my favorite things to make for my daughter because soft food is a great way to get her to eat with her late stage periodontitis. Poor girl has lost most of her teeth. This recipe is quick and easy. Just make sure they aren’t in the kitchen while you’re mixing all of the ingredients.

Recipe

1 Banana

¼ cup raspberries

Tranquilizers — they help with her chronic night terrors. That and it was really hard to pull out her teeth uninterrupted before I started adding these

Oat milk — I’ll bet that your child also can’t digest dairy and has a severe nut allergy, right?

Agave syrup — she has a processed sugar allergy and a severe allergy to bees such that anything that comes into contact with a bee will kill her

Blueberries

Botulinum Toxin — this is a bacterial neurotoxin that causes muscle paralysis, and it’s a little bit hard to acquire. I have a lot of luck at science conventions. You can buy a lab coat and glasses at Walmart and Photoshop some credentials. Use a fake name!

Pineapple

And the secret ingredient: a squirt of MoNat shampoo. It makes her hair fall out :)

Put it all into a blender. This is the part your child can watch, and they should watch it blend because it helps quell any fears they might have about you poisoning them if you’re too secretive with their food

Serve it in a bowl with their heart worm pill (I like to wrap my daughter’s in a Kraft single because otherwise she spits it out) And do Munchausen’s by Proxy the right way!
Recipe of Favorite Apple Cider Turkey
Tags: Recipe, Recipe Book, Recipes For Cooking

Hey everyone, welcome to our recipe page, if you’re looking for Apple Cider Turkey recipe, look no further! We provide you only the perfect Apple Cider Turkey recipe here. We also have wide variety of recipes to try.

Before you jump to Apple Cider Turkey recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Most of us think that comfort foods are not good for us and that we need to avoid them. If your comfort food is candy or junk food this is true. Other times, comfort foods can be perfectly healthy and good for us to eat. A number of foods actually do boost your mood when you consume them. When you are feeling a little down and are needing an emotional boost, try a couple of these.

Eggs, believe it or not, can be actually terrific at beating back depression. You need to see to it, however, that what you make includes the egg yolk. When you would like to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, especially the egg yolks, are full of B vitamins. These B vitamins are great for helping to raise your mood. This is because they help improve the function of your neural transmitters, the components of your brain that dictate your mood. Eat an egg and feel happier!

Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try these tips instead!

We hope you got benefit from reading it, now let’s go back to apple cider turkey recipe. To cook apple cider turkey you need 13 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Apple Cider Turkey:

Prepare of Turkey (Washed). Prepare of Oranges. Use of Apple Cider. Prepare of cosher salt. Take of I cup brown sugar. Use of Garlic 8–10 cloves(crushed). Take of Ginger 8–10 (slices). You need of Oranges quartered. Use of Clean Bucket/cooler (to hold turkey). Get of apple cider vinegar. Get of red pepper flakes. Provide of sage, rosemary, thyme (2 each). Take of ice.

Steps to make Apple Cider Turkey:

Warm apple cider and dissolve salt and brown sugar add to bucket with water(just enough to cover turkey). Add cider mixture to bucket with apple cider vinegar, add garlic, ginger, pepper flakes. Place rosemary,thyme, sage.. Add Turkey and bag of ice. Marinate overnight in cool area. (Chilled outside or in fridge with ice). Place in roasting pan, pat dry, remove sage,thyme,rosemary. Brush extra virgin olive oil on both sides.. Cook breast upsidedown add 1 bottle reds alcohol in water pan@ to 325° for 1hr20min. Flip bird right side up baste and cook @300–325 for 1hr/1hr 10min. Brush on butter baste and cook till 160° (internal)remove from grill wrap in foil and rest for 10–15 min.

More Recipe For your cooking days
What to Cook in 30 Minutes or Less When You Really Hate Cooking
By: Patricia Joseph
Tags: Food, Healthy Foods, Cooking, Recipe, Recipe Ideas

Unless you’re planning to live off frozen and processed foods, which by the way isn’t a good idea for your health, you’ll need to bring out a pot or two and cook. I know — you hate cooking — I feel you! I admit there are times I hate cooking too, but we all need to eat and should try to eat healthy as much as possible.

During those times, when I’m not in the mood to cook, I try to cook meals that require as little effort as possible — but still healthy.

So, if you hate cooking or not in the mood to cook, you can still cook meals that require minimal work and effort. Sure, it will take some planning and preparation on your part, but you can get the job done quickly.

Let’s explore what you’ll need to help you cook those quick meals when you’d rather not do anything. In no time, you’ll be back to doing something else other than cooking:

Kitchen equipment

First, I suggest you take an assessment of what kitchen equipment you already have. I’m sort of basing this list off of kitchen equipment that helps me cook quick family meals:

food steamer stockpot cast-iron skillet baking sheet parchment paper wok

Food ingredients

Okay, for starters, you will need to make sure you have food staples on hand. These food items are the mainstays in your pantry or cupboard and the beginnings of any meal. And, of course, you’ll want to have fresh produce along with a protein. Plus, you’ll need some spices like oregano, basil, cumin, and any specific spices used in one of the recipes I’ve listed:

quick rice chicken broth pasta sauce Can vegetables: black beans, corn salad mix tomatoes cucumbers flatbread flour tortilla wraps spinach broccoli, cauliflower onions potatoes ground turkey fresh chicken tenders fresh tilapia Mozzarella cheese

Recipe Ideas

Using the food ingredients I’ve listed above, I’ve cooked quick healthy meals for my family. Here are some of my favorite recipe ideas using these ingredients:

Now, you have a week’s worth of recipe ideas that are not only healthy but quick to prepare — so, time to get cooking!
Cinnamon Cupcake|Easy Recipe to make Cinnamon Cupcakes
By: Chef Akshat Rastogi
Tags: Food, Baking, Recipe, Cooking, Cupcakes

Cinnamon Cupcake|Easy Recipe to make Cinnamon Cupcakes

This cinnamon cupcake recipe made up of whole wheat flour which basically contains less gluten then all purpose flour and actually wheat flour have lot's of benefits than all purpose flour it also contains cinnamon which gives this cinnamon cupcake a unique aroma.

This spongy and soft cinnamon cupcake is very delicious and will be loved by everyone, it's quite healthy because it contains jaggery which have lot's of benefit and works like detox in your body. Also contains dates which also have its many benefits which works like antioxidants in your body.

If you want to read more about this recipe visit my blog 👉https://babarchifoodolic.blogspot.com/2020/12/cinnamon-cup-cake.html
Hummus and Prosecco (…gets you through a virtual Christmas party)
By: Claire Diot-Lefebvre
Tags: Christmas, Flash Fiction, Zoom Meetings, Recipe, Zoom

A letter to the Head of Human Resources

Paris, 18th of December 2020

Dear Ms. X, Head of Human Resources,

Honestly, I have to admit it, it must be hard to work in the Human Resources Department right now… How are you supposed to build a team spirit in the company, when the Christmas party has just gone bust??… One of these rare events where everyone forgets about resentment and anger to focus on the Christmas buffet ?

Yes, it must be frustrating that this high of the year, that brings everyone together in the same joy, holiday cheer and drunkenness, gets cancelled, but not annual reviews, payroll, timesheets or holiday approvals…

So you came up with this crazy idea… Why not put a virtual Christmas party together?

You sent us all an email with a Zoom link for the wildest event of the year (I mean, wildest event at the office obviously…). You instructed us to come up with an idea for a virtual Secret Santa present… And you even sent us a box full of treats by post. Working for a French company is nice: I got lots of crackers, a mini tin of foie gras, black olive mash (tapenade), rosemary butter cookies and a bottle of champagne… Thanks!

OK, I have to admit, I got it two days in advance and ate it all before the day of the party. As I still wanted to have something to eat that evening, I just made a quick hummus. I emptied a tin of chickpeas in my food processor, added a garlic clove (I would usually not add a whole clove to avoid bad breath, but COVID was on my side: I was by myself and I could go wild…), the juice of half a lemon, two tablespoons of Tahini, two tablespoons of olive oil, a pinch of cumin, salt and pepper. I pulsed until smooth, adding water as needed. I also added fresh coriander and gave a few more pulses to mix it in.

Then I gathered (with myself) in front of my laptop and joined 28 of my colleagues (I guess Christmas zoom parties are not possible in bigger companies)?… Obviously I was ready to open a bottle of Prosecco. Nobody would ever notice it wasn’t the company’s champagne, which I had drunk the night before…

As expected, everything was a bit awkward : We were looking at each other like fish look at bystanders on the other side of their aquarium walls; our boss made a speech and cracked a few jokes to keep everyone’s attention (and to spot who was not listening…); you praised us for keeping up the good work despite the distance. Then we all opened our bottle of (whatever it was) and cheered virtually.

But you know what? Despite the awkwardness of this all, it was nice… Maybe it was the hummus. Maybe the Prosecco. Maybe the fact that Andrew, whom I have been flirting with since the start of the lockdown, sent me some jokes via the private chat. Or just maybe a mix of it all… Anyway, I just wanted to ask you… Do you happen to know who my Secret Santa was? As I got a YouTube video of “All I want for Christmas is you” by Mariah Carey, and I was hoping it may have come from Andrew?

Thanks a lot in advance,

Yours cheerfully,

Sophie
Buckeye Candies
By: Anju Sebastian
Tags: Food, Recipe, Candy, Buckeyes, American

Are you thinking about the Ice Age Series? I love the character Buck, and Simon Pegg did a fantastic voice-over to bring Buck alive.

But how many of you know what Buckeye Is? I don't think I have to introduce what it is to American’s; however, I have to give a brief intro for others.

Buckeye is a small, shiny, dark brown nut with a light tan patch from the official state tree of Ohio, the buckeye tree. It is believed that Buckeye resembles the eye of a deer, and carrying one brings good luck.

How Interesting it is… isn’t it? Well, Hold on. I know what you are thinking right now. How do I know about this?

Yes, Right into the story, I was searching for some interesting Christmas Candies and ended up with this special treat.

The nicest part of making these candies, they are no-bake and super easy. And who doesn't love peanut butter?

I used chocolate strip peanut butter, which also worked fine. If you’re using a natural peanut butter without stabilizers, make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny buckeyes.

I have purposely cut down the amount of sugar with the substitute of cornflour; I think you could use a mix of all-purpose flour too. The mix of sugar and flour shouldn't exceed 120g.

I didn't use a mixer here but whisking by hand. I find it's easy to do it in this way. It’s up to you. Reduce the amount of butter a little more to get a more firm candy.

Ingredients, Yield: 12 candies (20g each)

1/2 cup smooth peanut butter,120g 30g unsalted softened butter 90g sifted powdered sugar 30g cornflour 1 tsp vanilla extract 1 cup unsweetened chocolate for coating,170g 1 Tablespoon coconut oil or sunflower oil 1 cup colored sprinkles (Optional)

Method
Cook: Bo Kho
By: Janice Do
Tags: Recipe, Homemade Food, Bò Kho, Vietnamese Food

Preparation time: 2 hours

Cooking time: 3 hours 15 mins stove cooker; 1 hour 15 mins pressure cooker

Total time: 5 hours 15 mins stove cooker; 3 hours 15 mins pressure cooker

Servings: 4

Ingredients

1.5 lbs of Beef bones/ ribs

1.5 tsps of Salt

3 tsps of Sugar

1 tsp of MSG

3/4 tsp of 5 spices

1 tbsp and 1 tsp of Chopped garlic

1 tsp of Chopped ginger

1 tbsp and 1 tsp of Chopped onion

2 stalks of Lemongrass, cut n smashed

2 pieces of Star anise

1 finger stick of Cinnamon

3 tbsps of Tomato sauce

3.5 qts of Water

2 cups of chicken broth

1/2 tsp of Chili powder

1 lb of Daikon

2 Carrots

1 Potato

1/2 Onion, sliced

2 Green onion

1/2 tsp of Fish sauce

Hoisin sauce, sriracha, pepper (optional)

Step 1: Seasoning

Season beef bones/ ribs with 1/2 tsp of salt, 2 tsps of sugar 1/2 tsp of MSG, 5-spice powder, 1 tsp of chopped garlic, 1 tsp of chopped ginger, 1 tsp of chopped onion, 1 tsp of oil for 2 hours.

Step 2: Cooking

Fry 1 tbsp of chopped garlic, 1 tbsp of chopped onion with oil. Add mashed lemongrass and continue to fry for 30 seconds. Add cinnamon, star anises and fry for another 30 seconds. Pour the seasoned mixture of beef bones/ ribs in, fry until it is no longer red. Add tomato sauce then water and chicken broth, 1 tsp of salt, 1 tsp of sugar, 1/2 tsp of MSG, chilli powder. Pressured cook for 15 minutes* then natural release. Cut daikon into pieces and add it into the soup after natural release finishes then continue on low fire for 1 hour. Cut carrots, add into the soup then low fire for another 30 minutes. Cut potato into cubes, add into the soup then leave it for 30 minutes.

*For stove cooking, medium fire until boiling then low fire for 2 hours.

Step 3: Serving

Trim the red oil layer off the top of the soup into a separate bowl and leave it aside. Dip egg noodles* in boiling soup for 3 minutes (until soft), place in serving bowl, add beef bones/ ribs, daikon, carrot, potato. Garnish with sliced onion, green onion, and add 1/8 tsp of fish sauce for flavor. Add 2 spoonful of red oil layer on top then pour soup into the bowl. Pepper and serve with Hoisin sauce, sriracha and pepper as desired.

*Alternatively, serve with toasted baguette.
Cook: Bún Riêu
By: Janice Do
Tags: Recipe, Homemade Food, Bun Rieu Cha Tom, Vietnamese Food

Preparation time: 1 hour

Cooking time: 2 hours stove cooker; 25 minutes pressure cooker

Total time: 3 hours stove cooker; 1 hour 25 minutes pressure cooker

Servings: 4

Ingredients

3 Shallots

3 cloves of Garlic

1/2 lb of pork belly

1/3 lb of Peeled shrimp

8 small dried shrimps

6 tsps of ach cua xao dau an

2 eggs

1.5 tsps of salt

2 tsps of sugar

3/4 tsp of MSG

2 tsps of mam tom

1 lb of daikon

1.5 onions

1 lb of pork/ chicken bones

3.5 qts of water

2 cups of chicken broth

1/2 lb of tofu

2 tomatoes

1 tsp of fish sauce

1 lb of bún

2 green onions for garnishing

Step 1: Chả tôm

Soak dry shrimp in hot water for 1 hour (until soft). With a food processor, blend 2 shallots, 2 cloves of garlic and (softened) dry shrimp 15 seconds. Add pork belly in and blend for another 2 times of 15 seconds. Add peeled shrimp in and blend 2 times of 15 seconds (until smooth). Drop 2 eggs and 1/2 tsp of salt, 1 tsp of sugar, 1/4 tsp of MSG, 1 tsp of mam tom, 3 tsps of gach cua xao dau an in and blend for 15 seconds.

Step 2: Soup base

In a pressure cooker, add pork/ chicken bones, daikon, 1 whole onion and 1 tsp of salt into water, pressured cook for 15 min* then natural release. Add chicken broth and 1/2 of MSG when natural release finishes. Meanwhile fry tofu and set aside.

*For stove cooking, medium fire until boiling then low fire for 2 hours.

Step 3: Combine

Scoop chả tôm into the soup base, cook on high fire. Meanwhile cut tomatoes into 8 pieces each, briefly fry with oil, 1 chopped shallot, and 1 chopped clove of garlic. Once the soup base (with chả tôm) is boiling, drop fried tomatoes in and set on low fire for 10 minutes. Drop fired tofu in and leave the soup for another 5 minutes on low fire.

Step 4: Serving

With soup set on medium fire, dip bún in a colander for 2 minutes (until soft but not too soft). Add Chả tôm, tofu, tomatoes into the bowl then sliced onions and cut green onions, 1/4 tsp of mam tom and 3/4 tsp of gach cua xao dau an. Pour soup into the bowl and serve.
Smoked Buffalo Dry Rub Chicken Wings
By: Dmitri The Art Enthusiast
Tags: Foodies, Food, Chicken, Cooking, Recipe

If there is one thing I love, is buffalo chicken wings. What could possibly be better than a tender, fall of the bone, spicy chicken wing alongside your favorite beer and a killer side. For this dish, the dry rub I used was ‘Honey Hog Hot BBQ’ by Meat Church BBQ, which is the perfect blend of heat and flavor without blowing up your taste buds with jalapeno and paprika. the reason I am choosing to smoke is because the flavor it adds — I used pecan wood pellets in my Traeger Wood Pellet Smoker and I like to preheat for about 10 to 15 minutes to really get the heat across the surface of the grill hot and equal as well as the smoke build up really high so the meat really soaks in the flavor the pellets itself. I’ve the smoker for a variety of different meats and it has proven time and time again to be a great tool for cooking meats and I couldn’t recommend it more. So, whose ready for some smoked chicken wings?
Beef Gravy Latest Recipes 2020
Tags: Recipe, 2020, Latest, Beef

The Gravy beef during this recipe may be a canned condensed soup found within the soup aisle at your local grocery. Serve over mashed potatoes, rice, or pasta noodles. For more go to https://foodiedailyblog.com/

And see this post go to https://foodiedailyblog.com/beef-gravy/