जब गुरुभक्ति कूट कूट कर भरी हो आपके अंदर ???? । @sanjeevkapoorkhazana । #shorts ~ kabitaskitchen
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Layered Tomatoes, Squash and Potato Recipe - Eat Clean with Shira Bocar
Vegetables have never tasted so good! This surprisingly simple baked dish is perfect as a side or for eating as a healthy snack. The fresh thyme leaves lend an herbaceous aroma and flavor. In just 30 minutes you’ll have a beautifully colorful and nutritious dish!
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Layered Tomatoes, Squash and Potato Recipe - Eat Clean with Shira Bocar
seriously ,the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
seriously the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
ingredients :
1 head of broccoli (400g)
250 g of pasta
1/2 onion , chopped
2 garlic cloves
1 tbsp of vegetable oil
2 tsp of salt
a pinch of black pepper
1/4 tsp of nutmeg
4 tbsp of butter (60 g)
4 tbsp of flour ( 30g)
3 cups of milk (700 ml)
1/2 cup of shredded mozzarella cheese (100 g)
1/2 cup of shredded cheddar or gouda cheese (100 g)
enjoy it !
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Chipotle-glazed shrimp with garlic lime rice
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Sear, Sauce, and Serve, by Tony Rosenfeld:
***RECIPE, SERVES 2-4***
For the shrimp
1 lb (.5 kg) peeled shrimp on the large side
1/2 of a standard 7.5 oz (212 g) can chipotle peppers in adobo sauce, finely chopped
1/3-1/2 cup (100 ml) honey
1 tbsp (15 ml) tomato paste
1-2 limes, or 1-2 tbsp (30 ml) vinegar
salt
For the rice
1 1/2 cups (300 g) basmati rice
2 1/4 cups (530 ml) water
3-4 garlic cloves, peeled and chopped
1 (5 g) teaspoon salt
1 lime
1 bunch cilantro
olive oil
Start the rice by putting a little olive oil in a pot on medium heat. Stir in the dry rice and let it toast for a minute (rinse the rice first if you want fluffy, separate grains). Stir in the garlic and let it fry for a minute. Put in the water, salt, and the zest of the lime. Bring to a boil, then cover and reduce the heat to a bare simmer. When the rice is done, tear in as much cilantro as you'd like and squeeze in some lime juice (go easy at first). Stir, taste, and adjust.
Start the shrimp by combining the glaze ingredients — the honey, finely chopped chipotles with adobo sauce, and tomato paste. If you don't want to squeeze lime over your shrimp at the table, put the juice of a lime or some vinegar into the glaze. Put the peeled shrimp on skewers.
Put an oven rack at the highest position and turn the broiler (grill) on maximum. Put the shrimp skewers on an oven-safe rack positioned over a lipped baking sheet. Use a pastry brush to glaze the top-facing side of the shrimp, and then sprinkle salt on them.
Put the whole rig under the broiler for a few minutes. Pull it out, glaze the top side again, and broiler for a few minutes more until the top side looks cooked. Pull it out, flip the skewers, glaze them again, and sprinkle salt on this side. If the run-off into the baking sheet is starting to burn, pour some water into it. Broil for a few minutes, then glaze again. Broil this fourth and final coat until you have some nice color — total cooking will probably be 10-15 minutes, depending on the size of your shrimp and the strength of your broiler.
Serve a skewer with some rice and a lime wedge for squeezing over the shrimp.
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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#casseroles
#cornbreadrecipe
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
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INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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