Butter Chicken | #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Veganrecipes #Dessertrecipes #Seafoodlasagna #Seafoodlasagnarecipe #Shrimplasagnarecipe #Indiancurryrecipes #Butterchickenrecipe #Shepherdspierecipeeasy

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt

To serve

• Basmati or other Rice
• Coriander/cilantro (optional)

Instructions

1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
5. Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

recipe adapted  >>>>>  here

Your Kitchen Transformed - Butter Chicken

Butter Chicken | #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Veganrecipes #Dessertrecipes #Seafoodlas...

Your Kitchen Transformed - Butter Chicken

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Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Ingredients

• 1 cup Frozen Strawberries
• 1 Tbsp Frozen Lemonade Concentrate
• 3/4 cup Sprite
• 1 Tbsp Sugar

Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Instructions

1. Add ingredients to your Blender and blend thoroughly.
2. Serve in a Mason Jar and get ready to be refreshed… Yum!

Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Recipe adapted >>>>>  here

Your Kitchen Transformed - Frozen Strawberry Lemonade Recipe! (The Frugal Girls)

Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypu...

Your Kitchen Transformed - Frozen Strawberry Lemonade Recipe! (The Frugal Girls)

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1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten #Gfbananabread #Glutenfreepumpkinrecipes #Glutenfreebananabreadeasy #Dairyfreepumpkinmuffins #Glutenfreedairyfreebananabread #Gfpumpkinmuffins

Ingredients

• 3 medium ripe bananas (~1 1/2 cups or 337 g)
• 1/2 tsp pure vanilla extract
• 1 egg (or sub 1 chia or flax egg)*
• 3 Tbsp (45 ml) grape seed or coconut oil, melted
• 1/4 cup (50 g) organic cane sugar
• 1/4 cup packed (55 g) organic brown sugar
• 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
• 3 1/2 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup (180 ml) unsweetened almond or dairy-free milk
• 1 1/4 cup (137 g) almond meal
• 1 1/4 cup (200 g) gluten-free flour blend
• 1 1/4 cup (112 g) gluten-free oats

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting or it will be too tender to hold form.
5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

recipe adapted >>>>>  here

Your Kitchen Transformed - 1-BOWL GLUTEN-FREE BANANA BREAD

1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten ...

Your Kitchen Transformed - 1-BOWL GLUTEN-FREE BANANA BREAD

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Strawberry Jello Fluff Salad | #Orangefluffsaladmandarin #Orangecreamsiclefluff #Mandarinorangejellosalad #Dessertrecipes #Strawberryjellofluffsalad #Strawberrybananacheesecakesalad #Pistachiosalad #Jellosaladrecipes #Strawberryshortcakefluffsalad #Foodvideos #Fluffsaladrecipes #Dessertrecipes

Ingredients

• 1 large package Cook and Serve vanilla pudding (4.6 ounces)
• 1 large package strawberry jell-o (6 ounces)
• 3 cups water
• 1 16 oz Cool-Whip (lite or fat-free is fine)
• 1/2 bag mini marshmallows
• 2 cups of strawberries, chopped
• 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Instructions

1. Mix together pudding, Jell-o, and water over medium heat until it boils.
2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
4. The next morning or 6 hours later, beat until creamy with a hand mixer.
5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad | #Orangefluffsaladmandarin #Orangecreamsiclefluff #Mandarinorangejellosalad #Dessertrecipes #Strawberryjellofl...

Your Kitchen Transformed - Strawberry Jello Fluff Salad

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LEMON DROP MINI CAKES | #Lemondesserts #Blueberrypiecookies #Cookiesrecipeseasy #Applefrittersrecipeeasy #Bakingvideos #Dessertrecipes #Lemondesserts #Minidessertsforparties #Lemonpoundcakewithglaze #Lemondropminicakes #Lemonbars #Lightdesserts

Ingredients

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/2 cup water
• 1/4 cup sour cream
• 1 whole egg
• 1 Tbsp fresh lemon zest
• 1 Tbsp fresh lemon juice
• LEMON GLAZE
• 1 1/2 cups powdered sugar
• 1 tsp fresh lemon zest
• 1 Tbsp melted butter
• 2 Tbsp fresh lemon juice
• 2 Tbsp milk

Instructions

1. Spray mini muffin pans with non-stick spray; set aside.
2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
4. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
5. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
6. Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
7. Lemon Glaze :
8. Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - LEMON DROP MINI CAKES

LEMON DROP MINI CAKES | #Lemondesserts #Blueberrypiecookies #Cookiesrecipeseasy #Applefrittersrecipeeasy #Bakingvideos #Dessertrecipes #Lemo...

Your Kitchen Transformed - LEMON DROP MINI CAKES

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JAPANESE SOUFFLE PANCAKES RECIPE | #Meatballrecipeseasy #Beefmeatballrecipes #Italianmeatballrecipeseasy #Porkandbeefmeatballs #Cookingrecipes #Cakerecipes #Hawaiiancakerecipe #Pineappledessertrecipes #Easypineapplecake #Cupcakecakes #Cakemixdesserts #Pineapplesunshinecakerecipes

Ingredients

• VERSION 1: WITH BAKING POWDER
• 6 tbsp cake flour
• 2 1/2 tbsp skim milk
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
• 3 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
VERSION 2: WITHOUT BAKING POWDER
• 5 tbsp cake flour
• 1 1/2 tbsp skim milk
• 1 tbsp unsalted butter melted
• 1/2 tsp vanilla extract
• 2 1/2 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
• 1/4 tsp cream of tartar

Instructions

1. Version 1
2. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
3. In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
4. Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
5. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
6. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
7. Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
8. Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
9. Version 2
10. In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
11. In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
12. Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
13. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
14. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.
15. Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
16. Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

recipe adapted >>>>>  here

Your Kitchen Transformed - JAPANESE SOUFFLE PANCAKES RECIPE

JAPANESE SOUFFLE PANCAKES RECIPE | #Meatballrecipeseasy #Beefmeatballrecipes #Italianmeatballrecipeseasy #Porkandbeefmeatballs #Cookingrecip...

Your Kitchen Transformed - JAPANESE SOUFFLE PANCAKES RECIPE

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The Best Crockpot Beef Stew | #Crockpotchilieasy #Potroastcrockpotrecipesbest #Chilibeansrecipecrockpot #Cookingrecipes #Crockpotcooking #Crockpotdinner #Beefstewmeatrecipes #Soupsandstews #Chuckroastcrockpotrecipes #Roastbeefcrockpotrecipes #Crockpotmeals #Potroastcrockpotrecipeseasy

Ingredients

• 2 pounds beef stew meat (cut into bite-sized pieces)
• 1 tsp Salt
• 1 tsp pepper
• 1 medium onion finely chopped
• 2 celery ribs sliced
• 2-3 cloves of garlic minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cups frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Instructions

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

recipe click >>>>>  here

Shrimp And Avocado Salad With Miso Dressing | #Differenttypesofsalads #Delicioussalads #Soupandsalad #Cookingrecipes #Healthyeating #Seafoodrecipes #Avocadotunasalad #Cookingrecipes #Healthyrecipes #Avocadorecipes #Dinnerrecipes #Delicioussalads

Ingredients

For the salad:

• 1 teaspoon minced garlic
• 1/2 pound raw shrimp, tails removed
• 1/2 tablespoon butter
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 cups sliced avocados (2 small)
• 1 cucumber
• 4 cups chopped spinach or baby kale
• fresh chopped cilantro for topping
• peanuts for topping

For the dressing:

• 1 1-inch piece of fresh peeled ginger
• 3 tablespoons oil
• 3 tablespoons lime juice (more to taste)
• 2 tablespoons agave nectar
• 1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt

Instructions

1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Shrimp And Avocado Salad With Miso Dressing

Shrimp And Avocado Salad With Miso Dressing | #Differenttypesofsalads #Delicioussalads #Soupandsalad #Cookingrecipes #Healthyeating #Seafood...

Your Kitchen Transformed - Shrimp And Avocado Salad With Miso Dressing

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