Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1 package Hawaiian sweet rolls (12 rolls total)
  • 1 pound deli roast beef*
  • 12 slices Sargento provolone cheese, separated, 1 package
  • 1 and 1/2 cups French fried onions, optional
  • Seasoning
  • 8 tablespoons unsalted butter
  • 1 packet Au Jus seasoning mix, separated
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon toasted sesame seeds
  • 3/4 teaspoon dried minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt, optional**

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
  3. Without separating the rolls, slice the package of rolls in half (see video).
  4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
  5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
  6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
  7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
  8. Remove and cut the sliders with a very sharp knife.
  9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
  10. Serve with the sandwiches.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Easy French Dip Sliders

Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roa...

Your Kitchen Transformed - Easy French Dip Sliders
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#Tofuchickennuggets #Veganjapaneserecipes #Veganjapanesefood #Tofukatsucurry #Tofupopcornchicken #Veganchickennuggets #Easyvegetarianrecipes #Tofucurry #Vegetarianrecipeshealthy #Tofucurryrecipes #Easyvegetariandinner #Vegetarianrecipesdinner

 

 

 

 

Ingredients

  • 1 large aubergine
  • 1 sweet potato, peeled
  • about ½ cup all purpose flour / rice flour for GF version
  • salt & pepper
  • about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 tbsp sesame seeds
  • high smoke oil for shallow frying
    • CURRY SAUCE :
  • 2 tbsp neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • ½ Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 tsp curry powder (I used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
    • OPTIONAL EXTRAS :
  • 1½-2 cups of your favourite rice, cooked or steamed
  • 1 head of lettuce, I used lollo rosso
  • a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

 

 

 

 

 

Instructions

  1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
  2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
  3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
  4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
  5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
  6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
  7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
  8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
  9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
  10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
  11. Serve with rice, a simple green salad and a generous amount of curry sauce.

recipe adapted  >>>>>  here


Rated 4.7/5 based on 504 customer reviews

Your Kitchen Transformed - VEGAN KATSU CURRY

#Tofuchickennuggets #Veganjapaneserecipes #Veganjapanesefood #Tofukatsucurry #Tofupopcornchicken #Veganchickennuggets #Easyvegetarianrecipes...

Your Kitchen Transformed - VEGAN KATSU CURRY
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FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

Ingredients

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4" matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles
    • Peanut Ginger Sauce
  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

Instructions

  1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
  2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
  3. Chop all vegetables and set aside.
  4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
  5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
  6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
  7. Fold the rice paper closest to the ingredients overtop.
  8. Then fold the two opposite sides over the center (like a burrito).
  9. Finally tightly roll down the remainder of the paper until it is fully sealed.
  10. Put your sauce into small serving dishes and serve altogether.

recipe adapted  >>>>>  here

Your Kitchen Transformed - FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickenca...

Your Kitchen Transformed - FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE
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My Favorite Sausage Bread Stuffing | #Thanksgivingrecipestraditional #Stuffingrecipesforthanksgiving #Thanksgivingdinner #Holidayrecipes #Holidaycooking #Thanksgivingfeast #Fallrecipesdinner #Sausagestuffingrecipe #Thanksgivingfood #Thanksgivingstuffingrecipesbest #Thanksgivingrecipestraditional #Sausagestuffingthanksgiving


Ingredients

  • 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups)
  • 1 1/2 tsp poultry seasoning
  • 2 medium yellow onions, finely diced
  • 2 stalks celery, finely diced
  • kosher salt
  • 1 lb sweet Italian sausage
  • 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, chopped
  • 2 cups chicken stock, low sodium or unsalted

Instructions

  1. Preheat oven to 200F. Grease a large casserole dish.
  2. Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
  3. Increase the oven heat to 400F.
  4. Saute the sausage in a large skillet over medium heat until lightly browned and cooked through, about 10 minutes.
  5. Reduce the heat to medium-low; add the onions and the celery to the skillet and sprinkle them with a bit of kosher salt. Saute until they are soft and translucent, about 10 minutes more.
  6. Add 6 tablespoons of the butter to the skillet, reserving 2 tbsp for topping. Once the butter is melted, pour the mixture over the bread and give it a stir.
  7. Add the eggs and sage to the bread mixture and mix well.
  8. Begin adding the chicken stock, starting with 1 cup and mixing that in. Then add another 1/2 cup and mix that in. At this point add the stock by the tablespoon until you reach a consistency where the stuffing holds together while most the bread still maintains its cubed structure. Basically, you want some of the bread to dissolve and mix in with the sausage while the rest is a bit softened but still in cubes.
  9. Pour the stuffing into the prepared casserole dish, dot with reserved butter, and cover tightly. Bake for 40 minutes with the cover on. Remove the cover and bake for an additional 10 minutes.
  10. Remove the bread stuffing from the oven and let it sit for at least 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - My Favorite Sausage Bread Stuffing

My Favorite Sausage Bread Stuffing | #Thanksgivingrecipestraditional #Stuffingrecipesforthanksgiving #Thanksgivingdinner #Holidayrecipes #Ho...

Your Kitchen Transformed - My Favorite Sausage Bread Stuffing
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The Best Keto Pizza with Keto Fathead Dough Crust | #Chickencasserolerecipes #Roundsteakandgravy #Leftoverchickenrecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Healthyraspberryrecipes #Pizzadough #Pizzarecipes #2ingredients #Pepperonipizza



Ingredients

  • For the keto pizza crust
  • 1 1/2 cups mozzarella shredded, part skim
  • 3/4 cup almond flour
  • 2 oz cream cheese softened
  • 1 egg beaten
  • 1 tsp oregano optional
    • For the toppings
  • 1/4 cup mozzarella cheese shredded
  • 12 slices pepperoni
  • 3 tbsp tomato sauce
  • 1/4 chopped red pepper
  • 1 tsp oregano to garnish

Instructions

  1. Preheat the oven to 425F (220C).
  2. In a medium microwave-safe bowl combine the mozzarella cheese, almond flour, and cream cheese.
  3. Microwave on high for 90 seconds and stir the ingredients halfway to make sure all the ingredients are well incorporated as the cheese is melting.
  4. Using a spatula stir in the beaten egg.
  5. Use your hands, preferably oiled to knead the dough into a ball, for about 2 minutes.
  6. Spread the dough on a baking sheet lined with parchment paper using a rolling pin and an additional piece of parchment paper on top if needed.
  7. Roll until the dough is 1/4” thick. Using a fork, poke holes to prevent bubbles from forming.
  8. Bake for 7-10 minutes or until the pizza crust is golden.
  9. Spread the tomato sauce over the crust, sprinkle the cheese, top with pepperoni slices and add some chopped red pepper.
  10. Bake for another 4-5 minutes or until the cheese is melted.
  11. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - The Best Keto Pizza with Keto Fathead Dough Crust

The Best Keto Pizza with Keto Fathead Dough Crust | #Chickencasserolerecipes #Roundsteakandgravy #Leftoverchickenrecipes #Dinnerideasfamilym...

Your Kitchen Transformed - The Best Keto Pizza with Keto Fathead Dough Crust
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Salted Caramel Popcorn Cake Recipe | #Salted #Caramel #Popcorn #Cake #Recipe #Cupcakecakes #Cakecookies #Cakedecorating #Cakedesserts #Dessertrecipes #Cutecakes #Cupcakecakes #Dessertrecipes #Eatdessert #Deliciousdesserts #Cakedesserts #Cakecookies

Ingredients

  • cake
  • 3 cups all-purpose flour (360g)
  • 2+1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, room temperature (226g)
  • 1+1/2 cups brown sugar (300g)
  • 3 large eggs
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 1+1/4 cups milk (300ml)
  • salted caramel frosting
  • 1 cup butter (226g)
  • 1+1/2 cups brown sugar (300g)
  • 3/4 - 1 cup heavy whipping cream (180-240ml)
  • 3/4 tsp salt
  • 2 vanilla beans (or 2 tsp vanilla extract)
  • 5 - 6 cups powdered sugar (600-720g)
  • topping
  • 1 cup butter (226g)
  • 1+1/2 cups brown sugar (300g)
  • 1/2 cup heavy whipping cream (120ml)
  • 3/4 tsp salt
  • 10 cups popped corn (100g)

Instructions

  1. Preheat oven to 350°F / 175°C. Line the bottom of two 9“ springform pans with parchment paper and lightly grease the sides. Set aside.
  2. Cake: In a large bowl whisk together flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy for about 2 minutes. Add eggs and vanilla* and mix until combined. Alternately add dry ingredients and milk and mix on low speed just until combined. Begin and end with dry ingredients. Divide batter into the two prepared springform pans equally. Bake for about 23-25 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
  3. Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature. 
  4. Add 5 cups of powdered sugar to the cooled caramel little by little and stir on medium-low speed until it's starting to get crumbly. Add ¼ cup heavy cream and mix on medium speed until combined and creamy. Add more sugar or heavy cream little by little if the consistency is too liquid or too little creamy. The consistency should be creamy but firm enough to spread. Add salt and stir to combine. When you add more sugar, you may increase the salt amount to your taste. 
  5. Cut cake layers in half horizontally. Spread with ¼ of the frosting. Place a second cake layer on top and frost again. Repeat two more times. Spread remaining frosting on top of the cake and around the sides. Chill in the fridge at least 4 hours. 
  6. Topping: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined.
  7. Transfer popcorn to a large bowl and pour 1 cup of cooked caramel on top. Stir until popcorn is evenly moist. 
  8. Pour the remaining caramel around the edges of your chilled cake that it drips down the sides. Place caramel popcorn on top of the cake. Store leftovers in an airtight container in the fridge up to 3 days.

recipe adapted >>>>>  here

Your Kitchen Transformed - Salted Caramel Popcorn Cake Recipe

Salted Caramel Popcorn Cake Recipe | #Salted #Caramel #Popcorn #Cake #Recipe #Cupcakecakes #Cakecookies #Cakedecorating #Cakedesserts #Desse...

Your Kitchen Transformed - Salted Caramel Popcorn Cake Recipe
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Delicious!! I will definitely make this again! I added fresh mushrooms as suggested in the above review. They were a great addition to the soup. #Lemonchickenorzosoup #Kidfriendlymeals #Yummyfood #Crackchickenandricesoup #Kielbasaandpotatoes #Kidfriendlyrecipes










Ingredients

  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • half of an onion, diced
  • 3 cloves garlic, minced
  • 8–10 cups chicken broth
  • 1 cup DeLallo whole wheat orzo
  • 3-ish cups cooked chicken (I use shredded rotisserie chicken)
  • 3 eggs
  • juice of 3–4 lemons (about 1/2 cup)
  • a handful of fresh spinach
  • 1 1/2 teaspoons salt
  • lots of freshly ground pepper
  • as much fresh dill as you can handle






Instructions

  1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
  2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
  3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
  4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!



recipe adapted >>>>>  here



Your Kitchen Transformed - lemon chicken soup with orzo

Delicious!! I will definitely make this again! I added fresh mushrooms as suggested in the above review. They were a great addition to th...

Your Kitchen Transformed - lemon chicken soup with orzo
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Deep Fried Cookie Dough | #Deepfriedcheesecake #Friedcookiedoughballs #Deepfryerrecipes #Deepfrieddesserts #Deepfriedcookiedoughballs #Deepfriedfood #Friedcookiedoughballs #Deepfrieddesserts #Deepfryerrecipes #Minidesserts #Deepfriedcookiedoughballs #Cookiedoughdesserts

Ingredients

  • Cookie Dough
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
    • Batter and Frying
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 teaspoons vegetable oil
  • 1 cup milk
  • 3 cups vegetable oil, for frying
    • Serving - optional
  • 1/4 cup powdered sugar
  • chocolate or caramel sauce

Instructions

  1. Cookie Dough :
  2. Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
  3. In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
  4. Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
  5. Freeze the balls for 15-30 minutes while you make the batter.
  6. Batter :
  7. In a medium bowl, mix together flour, baking powder, salt and sugar.
  8. Add milk and oil and whisk until smooth.
  9. Deep Frying :
  10. Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
  11. Dip four cookie balls into batter and gently drop into hot oil. Fry 1-2 minutes per side until golden and remove to prepared plate. Repeat for remaining balls in batches of 2-3.
  12. Drizzle with optional topping and dust with powdered sugar before serving.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Deep Fried Cookie Dough

Deep Fried Cookie Dough | #Deepfriedcheesecake #Friedcookiedoughballs #Deepfryerrecipes #Deepfrieddesserts #Deepfriedcookiedoughballs #Deepf...

Your Kitchen Transformed - Deep Fried Cookie Dough
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Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #Cookingrecipes #Seafoodrecipes #Appetizersnacks #Saladrecipes #Appetizerrecipes #Vegetarianrecipes

Ingredients

  • For the shrimp and cucumber bites:
  • 1 tablespoon oil
  • 1 tablespoon creole seasoning
  • 1 pound shrimp, peeled and deviened
  • 1 cucumber, sliced
  • 1/4 cup remoulade sauce (optional)
    • For the avocado sauce:
  • 1 avocado, mashed
  • 1 green onion, thinly sliced or chopped
  • 2 tablespoons cilantro and/or parsley, chopped
  • 1 tablespoon lemon juice
  • salt and cayenne to taste

Instructions

  1. For the shrimp and cucumber bites:
  2. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  3. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  4. For the avocado sauce:
  5. Mix everything and enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #C...

Your Kitchen Transformed - Blackened Shrimp Avocado Cucumber Bites
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