KEY LIME PIE – VIDEO RECIPE

Leave a comment

Ingredients:

200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tbs caster sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

ENJOY!

~ Nicko

Intro theme to Nicko’s Kitchen is from TwistedTim01, Bertofski & AussieGriller
Music from Nicko’s Kitchen is from http://www.incompetech.com
Used with permission

Banana muffins with chocolate chips – college recipe

Leave a comment

Semi-sweet chocolate chips

Image via Wikipedia

For those of you who spend hours bent over books, here’s the college recipes! To regulate mood and anxiety, and improve concentration, here are the banana muffins with chocolate chips!

 

I’m so stressed about the forthcoming exams! I need something to cheer me up… I can prepare the banana muffins with chocolate chips… and I’ll name them “the good mood muffins“! We’ll need:
• 3 ripe bananas, about 9 (250 g) oz of flesh
• 2 cups (250 g) of flour
• just over ½ cup (125 g) of butter
• 2/3 cup (125 g) of sugar
• 5,3 oz (150 g) of chocolate chips
• just under ½ cup (100 ml) of milk • 2 eggs
• 2 ½ tsp (12 g) of baking powder
• ½ tsp of baking soda
• a few drops of lemon juice
• 1 sachet (1/8 tsp) of vanilla powder
• 1 pinch of salt
In a bowl, combine the softened butter at room temperature with the sugar, and beat until you have a pale and creamy mixture.
Now add the eggs, one at a time, and continue to beat.
Mix in the mashed banana puree, that has been sprinkled with lemon juice to prevent browning. Now add the milk in a thin stream, always beating.
Now fold in the sifted flour, vanilla powder, baking powder and salt… then add the baking soda, too. What’s the chemical formula for baking soda? oh yeah, I’ve just learnt it: NaHCO3!
Now add the chocolate chips to the mixture, and remember to reserve 2 tablespoons.
Line a 12-piece muffin pan with paper cups, divide the batter evenly and sprinkle with the reserved chocolate chips. Now you can bake at 350°F for 25-30 minutes.
In the meantime…
Did you know that…
Chocolate and bananas are rich in tryptophan, a substance that regulates mood and anxiety, and improves your ability to concentrate.
This muffin cheers me up just looking at it… not to mention eating it!

 

Sautéed mushrooms – recipe

1 Comment

During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! Let’s see with Sonia how to clean and cook them.

 

Hi GialloZafferano viewers and welcome to our kitchen. During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! They can be served with meat dishes, polenta or, why not, croùtons. But let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 1 bunch of parsley
• 1 ½ tbsp (20 g) of butter
• salt • 2 cloves of garlic
• 1,3 lbs (600 g) of fresh mixed mushrooms (in this case, I’ve chosen porcini, champignon, oyster and honey mushrooms)
Let’s prepare together the sautéed mushrooms:
Begin by cleaning the mushrooms: first of all, cut off the base of the stem, using a knife. That’s it, cleaning the champignon mushrooms is quite easy; with regard to the porcini mushrooms, you have to be more careful, so remove any dirt, cutting off as little as possible of course. Probably you’ve been told that mushrooms, especially porcini mushrooms, should not be washed or soaked in water, but if there’s a lot of dirt, instead of wiping with a damp cloth, as commonly said, you should definitely rinse them quickly under cold running water, and pat them dry immediately, since mushrooms are spongy and soak up a lot of water. After cleaning the stem and removing any dirt, we’re ready to cut them: in this case, since we’re using mixed mushrooms, try and cut them evenly, in a similar way, so that they will cook evenly, too.
And here are the cut up mushrooms, I suggest to cut them lengthwise, in order to keep the mushroom shape and an even thickness, more or less; only the honey mushrooms have been left whole, because they’re very small and will cook evenly with the other mushrooms. So, put the butter and the oil in a pan and add the 2 cloves of garlic, that can be cut in half, chopped, sliced, left whole with skin on or removed after browning… it’s up to you. Now add the mushrooms and cook stirring very gently, to keep from breaking; cook them on a high flame, never on low heat.
10 min. — high heat
After about 10 minutes of cooking, add salt… remember to leave the pan uncovered… and plenty of chopped parsley. Then cook for 5 minutes more and the mushrooms are ready.
5 min. — high heat
And here is our beautiful dish of sautéed mushrooms! Remember that you can use the mushrooms you like most or those available on the market, to create your favourite mix. From Sonia and GialloZafferano, bye and see you next video recipe.

 

Beef Steak and Philly Cheesesteak recipe by the BBQ Pit Boys

1 Comment

An open fire Grilled Roast Beef sandwich with cheese, onions, and mushrooms, Philly style or classic, can make a New York Yankees baseball fan wish he was a Phillies fan! It’s that good, as shown by the BBQ Pit Boys.

 

 

 

 

 

MINI BURGERS (SLIDERS) – VIDEO RECIPE

3 Comments

Ingredients: makes 10

500g Minced/Ground Beef
2 Onions
1 cup BBQ sauce (see link for recipe)
10 spinach leaves
3 slices cheddar cheese (cut into qtrs)
2 tsp garlic powder
1 egg
2 tsp dried oregano
1/4 cup cornflake crumbs
salt & pepper to season
10 mini Panini Rolls

BBQ sauce recipe – http://www.youtube.com/watch?v=PTUxCvCz8Bc&feature=player_embedded

ENJOY!

~ Nicko

Crispy Onion Rings Recipe – How to Make Crispy Onion Rings

Leave a comment

Basket of onion rings from "El Carambas&q...

Image via Wikipedia

Learn how to make the Crispy Onion Rings Recipe! Get the ingredients here:http://foodwishes.blogspot.com/2010/05/can-i-get-onion-rings-instead-of-fries…
– Visit http://foodwishes.com to get more info, and watch over 350 free video recipes. Thanks and enjoy!

 

 

Rib Eye Steak Recipe by the BBQ Pit Boys

Leave a comment

BBQ steak.

Image via Wikipedia

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

 

 

 

 

 

 

Older Entries

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: