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davidtrump

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  1. Spice up old-fashioned pie with two kinds of apples and a brown-sugar crumb crust. Ingredients For the crust: 1 1/4 cups all-purpose flour, plus more for the work surface 3/4 teaspoon kosher salt 1 1/2 teaspoons granulated sugar 6 tablespoons unsalted butter, cold and cut into pieces 3 tablespoons solid vegetable shortening, cold 3 to 6 tablespoons ice water For the filling: 1 pound Cortland, Empire, or McIntosh apples 2 pounds Granny Smith apples 1/4 cup fresh lemon juice 1/4 cup granulated sugar 2 1/2 teaspoons ground cinnamon 1/2 cup (about 2 ounces) walnuts, finely chopped For the topping: 1 cup all-purpose flour 1/4 cup packed dark brown sugar 1 teaspoon ground cinnamon pinch of kosher salt 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces How to Make It Step 1 Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes. Step 2 On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use. Step 3 Make the filling. Heat oven to 375° F. Step 4 Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top. Step 5 Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender. Hands-On Time 35 Mins Total Time 1 Hour 35 Mins Yield Serves 6-8 realsimple.com
  2. Coat chicken in a light breadcrumb mixture and bake for a fast and healthy alternative to Southern fried chicken. Ingredients 1 3 1/2-to 4-pound chicken, cut up 1 1/2 cups buttermilk 2 garlic cloves, minced 3 tablespoons gin (optional) 3/4 cup dry bread crumbs 1/4 cup grated Parmesan 2 teaspoons salt 1 teaspoon grated lemon zest 1/2 teaspoon dried thyme leaves How to Make It Step 1 Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight. Step 2 Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray. Step 3 On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down. Step 4 Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork. Hands-On Time 20 Mins Total Time 2 Hours Yield Serves 6 realsimple.com
  3. Top a hot dog with mustard, crunchy bacon, and bread-and-butter pickles for a sweet and salty twist on a classic. Ingredients 4 hot dogs 4 hot dog buns 3 tablespoons yellow mustard 1/3 cup bread-and-butter pickle slices 4 slices cooked bacon, crumbled How to Make It Step 1 Cook the hot dogs according to the package directions. Step 2 Split and toast or grill the buns. Step 3 Place the hot dogs in the buns and, dividing equally, top with the mustard, pickles, and bacon. Hands-On Time 10 Mins Total Time 10 Mins Yield Serves 4 realsimple.com
  4. Freshly baked potato chips complete the quintessential summer meal: a simple, well-seasoned burger Ingredients 1 pound new potatoes, sliced 1/8 inch thick 2 tablespoons olive oil kosher salt and pepper 1 pound ground beef 4 hamburger buns 1/4 cup mayonnaise 1 pickle, sliced 1 small head butter lettuce 1 beefsteak tomato, sliced How to Make It Step 1 Heat oven to 400° F. Step 2 In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt. Step 3 Meanwhile, heat a grill or grill pan to medium. Step 4 Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium. Step 5 Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips. Hands-On Time 15 Mins Total Time 40 Mins Yield Serves 4 realsimple.com
  5. A mix of earthy spices and fresh vegetables make this kid-approved meal perfect for grown-ups, too. Ingredients 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 clove garlic, minced 1 red bell pepper, finely chopped 1 pound ground beef 1 6-ounce can tomato paste 1 1/2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon cinnamon 4 hamburger buns, toasted 1/2 cup grated Cheddar 1/2 cup sour cream How to Make It Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Step 2 Add the ground beef and brown, about 5 minutes. Step 3 Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes. Step 4 Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream. Hands-On Time 15 Mins Total Time 20 Mins Yield Serves 4 realsimple.com
  6. Mom’s classic gets a makeover with shredded Italian cheese and a barbecue sauce glaze. Ingredients 1 tablespoon olive oil 1 onion, chopped 1 large celery stalk, chopped 2 garlic cloves, minced 1 jalapeno pepper, chopped with seeds 2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground nutmeg 2 eggs 1/2 cup milk 1/2 cup tomato sauce or ketchup 1 cup dry bread crumbs 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb) 4 strips thick-sliced bacon How to Make It Step 1 Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in. Step 2 Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving. Hands-On Time 21 Mins Total Time 2 Hours Yield Serves 8 realsimple.com
  7. These smooth, buttery biscuits make a no-fuss side dish. Ingredients 2 cups all-purpose flour, spooned and leveled 1/2 cup (1 stick) cold unsalted butter cut into small pieces 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole milk How to Make It Step 1 Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. Step 2 Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes. Hands-On Time 10 Mins Total Time 30 Mins Yield Makes 6 biscuits realsimple.com
  8. Dried rosemary lends its pungent aroma and flavor to basic cornbread. Ingredients 2 8 1/2-ounce boxes corn-bread mix 2 eggs slightly beaten 1 8-ounce container plain yogurt 2 7-ounce cans whole-kernel corn drained 1 tablespoon dried rosemary leaves How to Make It Step 1 Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. Step 2 Stir all the ingredients together. Spoon the batter into the prepared pan. Step 3 Bake 25 minutes or just until golden. Remove to a wire rack to cool. Step 4 When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325º F oven for 10 minutes or until heated through. Hands-On Time 10 Mins Total Time 35 Mins Yield Serves 24 realsimple.com
  9. Brown sugar and molasses add a rich caramelized flavor to old-fashioned baked beans. Ingredients 4 ounces sliced bacon cut into 1⁄2-inch pieces 1 onion chopped kosher salt and black pepper 1 pound dried navy beans soaked in water overnight and drained 1/2 cup molasses 1/4 cup ketchup 1 tablespoon dry mustard 2 tablespoons cider vinegar How to Make It Step 1 Heat oven to 300° F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes more. Step 2 Add the beans, molasses, ketchup, mustard, and 5 cups water to the pot and stir to combine; bring to a boil. Step 3 Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2½ hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1¼ hours more. Stir in the vinegar and serve. Hands-On Time 20 Mins Total Time 4 Hours 15 Mins Yield Serves 8 realsimple.com
  10. Crunchy bacon bits add a smoky twist to this herby and tangy down-home potato salad. Ingredients 3 pounds small red new potatoes (about 24) kosher salt and black pepper 8 slices bacon 1/2 cup mayonnaise 1/4 cup sour cream 3 tablespoons white wine vinegar 4 stalks celery, thinly sliced 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon How to Make It Step 1 Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. Step 2 Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Step 3 In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving. Hands-On Time 20 Mins Total Time 30 Mins Yield Serves 8 realsimple.com
  11. This is something I just threw together one night with what we happened to have in the house and my hubby absolutely loved it. The Arabic seasoning is something we get pre-mixed from a small Arabian shop at our local City Market. I'm not entirely sure what's in it just yet to be able to recommend substitutions and the flavor is hard to describe, but it is worth finding if you have never had it lol. Our medium shrimp were 26-30 count per pound to give you an idea of the size. Ingredients 4 servings 2 tbsp pure olive oil 1/4 cup chopped green bell pepper 1/2 cup chopped sweet onion 1 cup diced fresh tomatoes - about 1/2 inch pieces 1 cup chicken broth 2 tbsp butter 1/2 tsp Arabic seasoning (or up to 1 tsp to taste, I like a little more) 1/2 lb fresh or frozen medium shrimp (up to a lb if you like) 8 oz rotini pasta 1 dash salt and pepper to taste Steps 30 mins If using frozen shrimp defrost first by placing in a strainer under cold running water for about 5 min or until just pliable. Devein and peel shrimp. A brand like AquaStar is good because they have a "deveined easy peel" option and they are a sustainable company for the environmentally conscious. 😉 Transfer shrimp to bowl and place in fridge til needed. Begin boiling water in a large pot and prepare rotini to package directions. When done drain, reserving about one spoonful of pasta water in pot. Return pasta to pot off of heat and cover until needed. While pasta cooks heat olive oil in large skillet over medium heat. When hot add onions and green pepper. Sautee until soft. About 5 min. Stir in chicken broth. Begin simmering to reduce stirring frequently. About 3-5 min. If you want a "saucier" dish you can add up to an extra cup of chicken broth. It will just take longer to reduce. About 2 min into reducing sauce add tomatoes. Yes, they will cook down. If you desire a firmer tomato add after sauce is mostly reduced. 🙂 Continue to reduce for remainder of time. You want your total amount of liquid to reduce by about half. Then stir in butter slowly until melted. Sprinkle shrimp with Arabic seasoning. Toss to coat. Add to pan and cover to cook until opaque/pink, stirring occasionally. Usually about 2-4 min. Do not overcook or shrimp will be chewy and tough. Add pasta with reserved water and toss to coat adjusting seasoning to taste. Good additional mixins or alternatives would be sweet peas, chopped or shredded carrot, chicken instead of shrimp (pre-cooked and cubed); and seasonings, a dash of red pepper flakes or cayanne pepper to enhance the light spice of the Arabic seasoning. cookpad.com
  12. Every year we have a special month, we fast until sunset, and this desert is a traditional dish all around middle east , hope you enjoy it. Ingredients 10 servings 2 cup all-purpose flour 1/2 cup Semolina 1/4 cup sugar 3 cup water 2 tbsp Baking powder 2 tbsp Suger 1 cup Goat cheese(or any sweet or unflavored cheese) 1/2 liter vegetable oil(for frying) 2 cup sugar 2 cup water 1 tbsp lemon juice Steps 20 mins Put the sugar and the water and boil them, put the lemon juice and boil the syrup for 10 minutes, remove it until cool Mix all of the ingredients in the mixer , Preheat a pan , then put some of the mixed ingredients in it (the same way you make pancakes) until you see all the bubbles remove it, and put it on a baking sheet On a side dish put the goat cheese(make it like crumbs) with suger Put the cheese inside the qatayf (pancakes) and close it will be like a half moon Preheat another pan with oil , fri the qatayf until its golden Put them right away in the sugar syrup , remove them and shake the extra syrup , put them on a plate and serve . cookpad.com
  13. Arabic Masala is used in most of the middle eastern foods. It can be bought in stores but in case you run out of stock, here is a little help. Ingredients 1 cup cumin seed, whole 1 cup fennel seed, whole 1/2 cup coriander seed, whole 1/2 cup pepper corn 1 cup cinnamon sticks, small broken 1/4 cup dried red chillies 1/2 cup turmeric powder Steps Add all ingredients into a frying pan and roast over a low flame, stirring it continously untill the spices turn golden brown. Grind in a blender after removing it from heat Store in an airtight container. cookpad.com
  14. This is another one of the traditional dishes that had been made for years and years in my family and it takes so good and it's very easy. 😋😋😋 Ingredients 5 servings 250 grams Vermicelli nests 5 tbsp Veg oil (more if necessary) Water Sugar 1 tbsp Cocoa powder Steps 20 mins Gather all the Ingredients! Break the vermicelli nests into a large pan in the heated oil Stir continuously until golden brown. (At this point if you feel like there is not enough oil you can add more or like what I did for a better flavour is I added a small amount of butter) Add the water until it just about covers all the vermicelli Add a little bit of sugar and the cocoa powder before simmering to give it the sweet flavour Leave on medium heat to simmer and till water is completely absorbed You can serve this hot or cold... Depends on how you like it 🙂 Tip: you can serve it with chopped nuts on top or like I did with sprinkle sugar and coco powder Enjoy!! cookpad.com
  15. Yummy!! Ingredients 1 cup Luke warm milk 1 1/2 tsp Instant yeast 1 tsp Sugar 2 1/2 cup All purpose flour 3 tbsp Sugar 1/4 tsp Salt 40 grams Butter - melted Filling ideas: Butter - cubed Jam Cinnamon paste Sugar syrup: 3/4 cup Sugar 1/2 cup Water 1 tbsp Honey Steps For the dough: Melt the butter and allow to cool but not completely. In a bowl add in the flour, salt, sugar, and the melted butter in a bowl. Mix well Combine the milk, 1/2 tsp sugar and yeast in a small bowl and leave for 5 mins until foamy Add it to the flour mixture and knead until smooth and elastic. Note: if necessary 1/2 cup of flour may be added gradually if needed Shape the dough into a ball and cover with cling film and leave for an hour until it doubles in size Turn out into a lightly floured surface knead and cut into 2 halves. Role the dough and cut into 18 pieces. Or depending on the preferred size. Take each piece and flatten out a little... Add the filling of your choice.. 1/2 tsp in the centre Gently pinch the sides from the top Place into a well greased round cake tin leaving 0.5 cm between each If you run out of space... Get a loaf tin and do the same thing Cover both tins and leave to rise for about 30- 40 mins Brush the top with milk and sprinkle some cinnamon if you wish Bake 180 C degrees preheated oven for about 25 mins or until golden brown For the syrup: Combine sugar and water in a small pan and heat a little until sugar dissolves and then add in the honey. When the buns are out of the oven immediately brush the top of the buns generously with the syrup. Allow to it to absorb all the syrup before serving. cookpad.com
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