Chocolate Pretzel Poke Cake Recipe

 

INGREDIENTS

1 box chocolate cake batter (prepared according to package instructions)
1 can condensed milk
1 can caramel
3 cups whipped cream
1 packet of pretzels
3 tablespoons of caramel topping

PREPARATION

1. Preheat oven to 400°F / 204°C
2. Prepare and bake chocolate cake according to package instructions.
3. Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
4. Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
5. Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
6. Slice cake into even rectangles and sprinkle chopped pretzels on top.
7. Serve with a drizzle of caramel topping.

SOURCE: https://goo.gl/EAy3Xx

Chicken Pancakes Recipe - চিকেন প্যানকেক

উপকরণ:
১.মুরগির কিমা - আধা কেজি
২.ময়দা - ৩ কাপ
৩.রসুন বাটা -৩ টেবিল চামচ
৪.আদা বাটা -২ টেবিল চামচ
৫.সয়াসস -৪ টেবিল চামচ
৬.লবণ - স্বাদ অনুযায়ী
৭.গোলমরিচ গুড়ো - দুই টেবিল চামচ
৮.কাচা লংকা বাটা - দেড় টেবিল চামচ
৯.জিরা গুড়ো -১ টেবিল চামচ
১০.বিটলবণ - আধা চা চামচ
১১.ওয়েস্টার সস - ১ টেবিল চামচ
১২.ডিম -৪ টি
 ১৩.গুড়ো দুধ - ৪ টেবিল চামচ
 ১৪.মাখন(ভাজার জন্য) - ৪-৫ কিউব

প্রণালী: চিকেন প্যানকেক এর জন্য একটি পরিষ্কার পাত্রে মাখন ছাড়া বাকি সব উপকরণ ঢেলে ভাল করে মিশিয়ে একটি ব্যাটার বানাতে হবে।খেয়াল রাখতে হবে ব্যাটারটি যেন বেশি ঘন কিংবা পাতলা না হয়ে যায়।এরপর একটি ননস্টিক প্যান সামান্য মাখন হালকা আচে গরম করে তাতে ১ গোলটেবিল চামচ পরিমাণ ব্যাটার ঢেলে দিয়ে চারপাশে আলতো করে ছড়িয়ে দিন।মৃদু আচে এপিঠ ওপিঠ ২ মিনিট করে করে ৮ মিনিট রাখতে হবে বাদামী রঙ না আসা পর্যন্ত।রঙ আসলে প্যানকেক তুলে ফেলে গরম গরম পরিবেশন করুন টমেটো সস,পুদিনার চাটনী কিংবা ফ্রেশ সালাদ দিয়ে।

How To Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

Ingredients:

1. 4 boneless, skinless chicken breasts
2. 1/4 cup Sage-Pecan Pesto (you could make this with purchased basil pesto if you don't have fresh sage)
3. 1/4 cup crumbled feta (packed)
4. 1/4 cup Almond Meal (can also use bread crumbs)
5. 1/4 cup parmesan cheese
6. 2 eggs, beaten

Directions:

1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.

2. Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.

3. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.

Handmade Ice Cream Recipe

An ice cream maker may be the easiest way to make homemade ice cream, but it's not the only way. With a little bit of kitchen science, you can make soft, smooth ice cream without any special appliances.

The key is preventing the formation of large ice crystals. Larger crystals mean a crunchy, icy texture whereas microscopic crystals keep things smooth and creamy. Since the constant churning motion of an ice cream maker prevents the formation of large crystals, for this method we’ll employ other tricks to keep the crystals small.

Step 1
Prepare Base:

 Most ice cream bases begin with milk, cream and sugar, but there are a few additional ingredients that will help stop the formation of large crystals. For that reason, custard-style ice cream bases with egg yolks work well. Start your base by combining half and half, sugar and egg yolks in a medium sauce pan.

TIP
Low fat or low sugar ice cream bases tend to not work as well when made by hand and will create an icy product.

Step 2
Chill the Base:

To quickly chill your ice cream base, place it in a bowl over a second bowl full of ice and whisk until it is chilled. When you're ready to begin freezing, pour the ice cream base into a large, shallow non-plastic dish. Using a shallow dish increases the surface area and speeds the freezing process.

TIP
Make sure your base is thoroughly chilled before beginning the freezing process — it helps the liquid freeze faster, which also prevents large crystals.






Step 3
Freeze & Scrape:

Cover the dish and place it in the freezer for about 45 minutes. After 45 minutes, the edges will just begin to solidify. Scrape the frozen edges from the side of the dish with a spatula or whisk and vigorously stir them into the rest of the liquid. Freeze for another 30 minutes, scrape the edges, stir and freeze again.

Step 4
Whisk in Crystals:

Keep repeating the freeze-and-stir process every 30 minutes. Once the ice cream begins to thicken slightly, use a whisk or immersion blender to vigorously beat the mixture instead of just stirring with a spoon.

TIP
Whisking breaks up the crystals better than a spoon and incorporates air, making for a fluffier product.

Step 5
Add In Goodies:

When the ice cream reaches "soft serve" consistency, it's ready for add-ins. Gently fold in anything from frozen fruit or strawberry syrup to chocolate chips, caramel drizzle or chopped peanut butter cups. After folding in the extras, return the ice cream to the freezer for one more hour to set.

TIP
Avoid adding in banana slices because they will turn black.

Step 6
Enjoy or Store:

Homemade ice cream is best consumed the day it's prepared, but it can be stored in an airtight container for up to a week. Pressing a layer of cling wrap onto the surface of the ice cream, even if using a resealable container, will help keep the ice cream soft during storage. Once you've found your favorite ice cream base, the sky is the limit for add-ins, so have fun and get the kids involved in ice cream making this summer

Grilled Crusted Steak With Lemon Butter Recipe

Ingredients:

Lemon Butter
4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1⁄4 teaspoon garlic powder

Steak
4 sirloin steaks
1⁄4 cup ground black pepper
1 1⁄2 teaspoons white pepper
1⁄2 teaspoon red pepper flakes
1 teaspoon ground coriander
1⁄4 cup sugar
1 tablespoon salt
1 teaspoon garlic powder  

Directions:

Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder. Place butter mixture in plastic wrap and roll into a log shape.

Chill until firm.

Combine black pepper, white pepper, red pepper flakes,     coriander, sugar,     salt and garlic powder.

Rub spice mix into both sides of steaks.

Shake off excess.

Place steaks on a hot grill and cook for 2 minutes.    

Turn and cook for 2 additional minutes.

Move steak to a cooler section of the grill and continue to cook until desired doneness.

Serve each steak with a slice of the lemon butter.

Best Buffalo Wings Recipes

Whether you prefer them baked or fried, you can whip up your own wings with just three basic
steps - 1.  Prepare the wings, 2.  Cook them by frying or baking, and 3.  Sauce them up.

Step 1: Cut the Wings

Chicken wings have three parts, two of which are used to make Buffalo wings. There's the meaty drumstick-like part, the two-boned center portion, and the small, almost meatless wing tip. To make Buffalo wings, you need to separate them into these three parts.

To separate, lay each wing on a cutting board and cut off the wing tip. Since there's almost no meat on them, discard the wing tips. Next, cut through the remaining joint to separate the drumstick-like and center sections. These two meaty pieces will become the Buffalo wings.

TIP: If you'd like to make preparation even easier, use precut frozen chicken wings from the grocery store.

Step 2: Oil or Flour Your Wings

If you're baking the wings, the only thing left to do to prepare them is to toss them with a little bit of olive oil, salt, and pepper. Simply place the wing pieces in a big ol' bowl, give them a drizzle and a sprinkle, and toss until they're well coated.   

If frying the wings, give them a good coating of flour first.  This step is optional, but it gives the finished wings a nice crisp skin. To flour-coat, place a bit of all purpose flour, salt, and pepper in a zip-top bag. Place about four or five wing pieces in the zip-top bag at a time, close the bag, and give them a good shake.

Step 3: Fry the Wings

To fry the wings, place enough vegetable or canola oil to cover the wings completely in a deep fryer, cast iron skillet, or deep frying pan. The oil should be at least about one inch deep and heated to 350 to 375 degrees.

Once the oil is at temperature, use tongs to gently place in several wings, taking care not to crowd the pan. A crowded pan doesn't allow enough room around the wings for them to cook properly and lowers the oil temperature too quickly. Cook the wing pieces for about 10 to 12 minutes until the skin turns deep golden brown, turning occasionally with a large spoon, tongs, or a spatula to ensure even cooking.

Remove cooked wings to a platter lined with several layers of paper towels to drain.  Repeat with remaining wings, allowing oil to reheat between batches.

TIP: It's important the oil be at temperature before adding the wings or they will absorb too much oil, be greasy and lack the nice crispy skin.

Step 4: Bake the Wings

For the baking method, line a rimmed baking sheet with foil and spray the foil generously with non-stick cooking spray. Place wing pieces on the pan in a single layer, taking care not to crowd the pan.  Leaving space between the wings helps them bake up nice and crisp.

Bake at 400 degrees for 45 minutes, using tongs to turn the wings over one time during baking.  If the wings stick a bit, don't worry.  Just give them a gentle wiggle back and forth with your tongs and they'll let go of the pan.

Step 5: Sauce Up Your Wings

Whisk together your favorite cayenne pepper sauce and some melted butter in a large bowl, using approximately 1/4 cup cayenne pepper sauce and one tablespoon butter for every pound of wings. To sauce up your wings, put a few at a time into the bowl of sauce and toss with tongs or a fork until well coated.

Step 6: Wet or Dry?

Prefer your wings "wet" and dripping with sauce? Transfer them directly to a serving platter. Rather have them "drier?" Place them back on the baking pan and pop them in a hot oven for about three minutes. The sauce will set on the wings. Enjoy.. :)