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Pasta

Delicious White Cheddar Chicken Pasta - Delicious White Cheddar Chicken Pasta

Delicious White Cheddar Chicken Pasta

04/04/2020

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😍It’s not very often that you see lentils !!!

😍It’s not very often that you see lentils !!! 😱 in an apple crumble, so I thought, why not.
Lentils are packed full of protein and fiber, not usually something you find in a desert, but now you can.
So how do you incorporate lentils into a crumble? Actually it’s pretty easy and I’ll tell you how.

APPLE CRUMBLE WITH LENTIL 🍎😋 INGREDIENTS
1 cup red split lentils
1 cup apple juice
1 cup water
cinnamon
nutmeg
2 tbsp maple syrup

Apple Filling
4–5 apples
2 tbsp Maple Syrup
1 tbsp butter
1 tsp cinnamon

Crumble
1 cup almond flour
1 cup crunchy lentils
1 tsp nutmeg
1/4 cup maple syrup

INSTRUCTIONS
Start by making your crunchy lentils, pour lentils, apple juice and water in a pot. Bring to a boil, simmer until done, about 15-20 mins.
Pour lentils into a strainer and give a quick rinse.
Spread the lentils onto a cookie sheet. Lightly sprinkle cinnamon and nutmeg over lentils. Bake in the oven for 10 mins, stir, bake 5-10 more mins.
Drizzle maple syrup over lentils, stir and bake a couple more mins. You want the lentils to be on the verge of crispy.
Next slice apples and place in frying pan with butter, maple syrup and cinnamon. Saute apples until tender. Place in a baking dish or ramequins.
Combine crispy lentils, almond flour, maple syrup and nutmeg in a bowl, mix thoroughly. The mixture should look “crumbly”.
Top apple filling with the crumble mixture, top with a few more sprinkles of lentils and bake in the oven for 10-15 mins or until crumble is crispy and begins to brown.
Top with vanilla ice cream and enjoy!
#AppleCrumble #Apple #Crumble #recipeshare #Hoohla #food #authentic #cook #fun #recipe #recipes #recipesbook #recipestorage #cooking #cookingtime #cookingatHome #cookinggram #cookingismypassion #cookinglife #cookinglove #Canadian

Flambe is a #cooking procedure in which alcohol is

Flambe is a #cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
Cognac, rum, or other flavorful #liquors that are about 40% #alcohol are ideal for flambe. Modern flambeing became popular in the 19th century.
#fire #firecooking #fireshow #Hoohla #Flambe #cook #fun

How to Make Pork Cracklings Chicharrones de Puerco

How to Make Pork Cracklings Chicharrones de Puerco
I found this method of how to make pork cracklings in the book with Cuban recipes. Cubans are very fond of pork. Cuban cuisine has many recipes for making pork.
Ingredients:
2 lbs pork rind or skin (remove most of the fat)
boiling water
2 tbsp sea salt
2 tbsp of olive oil.
Directions how to make pork cracklings:
Cut pork rind or skin into 1 1/2 inch squares. Using a colander, place pork rind or skin and pour boiling water to open skin. Dry and refrigerate for about 2 hrs.
Remove from the refrigerator and sprinkle with salt and rub it with the salt. Preheat oven to 200C/400F. Place pork rinds in the baking sheet side up. Brush rinds with olive oil and sprinkles with salt. Roast for about 20-30 mins.
Drain excess fat from the sheet and cook for another 20-30 mins, or until you see small bubbles forming on surface and rinds are crisp and golden.

Cuban Empanada Recipe comes from Spain. Other Cari

Cuban Empanada Recipe comes from Spain. Other Caribbean countries have their own cooking variations.
Beef filling:
1 lb ground beef
1 cup diced onion
3 cloves minced garlic
4 tbsp olive oil
3 tbsp tomato paste
Black pepper to taste
½ tsp ground bay leaf
1/2 cup beef bouillon
½ tsp salt or to taste
1 tbsp of chopped parsley flakes.
¼ cup white wine
2 tbsp raisins
2 tbsp chopped green olives
Pour three tbsp of olive oil in a skillet. Place onions and garlic and sauté on medium heat for about 2 to 3 mins until onions turn translucent. Add tomato sauce, beef bouillon and rest of ingredients, add ground beef, bring to low heat and cook for about 25 mins. If it has too much liquid, continue simmering uncovered, until most of the sauce has evaporated, and the mixture is neither too watery, nor too or dry, but just moist.
Dough:
2 ½ cups flour
1 tsp sugar
¼ cup vegetable shortening
½ cup butter
1 tsp baking powder
1 whole egg and 1 egg yolk
1/3 cup ice water
1 tsp salt
Oil
In a food processor, mix flour, salt, baking powder, and sugar and blend. Add the shortening and butter and mix in the processor.
Then add the beaten whole egg and yolk and mix it in the processor. Add water and mixing until the mixture is consistent and stick together.
It’s not necessary to add all the water, just add it as you mix at your discretion. Transfer the mix into a working smooth surface and knead. Refrigerate for about ½ hr.
Divide the dough into 3 to 4 pieces and refrigerate any portion that you are not using.
Using a rolling pin all covered with flour, roll, and flatten a piece of dough to a thickness of about 1/16-inch. Cut into 4 or 5 inch round circles. Repeat this with the rest of the dough.
Put a full tbsp of filling on each cut dough. Moisten the round edges with a little bit of water on your finger and fold over.
Seal the edges carefully by pressing down with your fingers forming a shell.
Place empanadas into skillet and fry them, turning them over after about 1 min, fry until golden brown.
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Potato Omelet with BANANA??? 😱 Yes! Add in this

Potato Omelet with BANANA??? 😱 Yes! Add in this Cuban style potato omelet fried ripe banana!!! 😋
Ingredients:
4 beaten eggs
1/2 ripe banana
1 ½ large potato peeled and sliced
Vegetable or corn oil to fry potatoes
3 tbsp ham chopped
1 tbsp minced onion
Salt to taste
Pepper to taste
2 tbsp olive oil for frying omelet
Ketchup for garnish
Potato Omelet Directions:
Chop ham into small square-like pieces. Peel and slice potatoes into round slices about ¼ inch thick and 1 inch round. Sprinkle with a little bit of salt and fry them in hot oil, put them aside. Beat whole eggs, add fried banana, ham, and fried potatoes.
On a medium-size skillet, add about 2 tbsp of olive oil and heat it. Add and cook the egg mixture on medium-low heat until cooked, turning it once after about 5 to 7 mins. Remove from heat and place on a serving dish. Add to Potato Omelet ketchup to taste, if desired.

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German food daily menu is here! Traditionally, the

German food daily menu is here! Traditionally, the Germans eat five times a day.
Breakfast – Friihstlick
The day begins, or at any rate used to, with a breakfast consisting of crisp, fresh ‘Semmeln’, the famous milk rolls. These are served with butter, honey and a three minute egg accompanied by a large pot of coffee. In the south of Germany it is accompanied by an equally large pot of tea.
Second Breakfast – Zweites Friihstlick
The second breakfast is served around eleven o’clock. In nobler times, the rich shipowners in Hamburg, the aristocrats in their castles, and the stately lords of Berlin, Munich and Frankfurt, made a grand ritual of this meal. It was customary to go to a favorite restaurant where such delicacies as smoked goose breast, or a plate of oysters were served with a bottle of white Rhine wine or a bottle of sparkling Sekt, the German version of champagne.
Midday Meal – Mittagessen
By noon the stomach has just barely had time to begin to growl when it is time for Mittagessen. It begins with soup, preferably made with noodles or dumplings, and is followed either by a roast accompanied by potatoes and vegetables or a salad, by a hearty casserole dish or by sauerkraut with different kinds of sausages.
Five o’clock – Kaffee mit Kuchen
At five o’clock, as the afternoon draws to a close, it is time for Kaffee mit Kuchen, coffee with cakes and tarts. This ‘Kaffee’ is the German counterpart of the English ‘tea time’. The coffee hour is treated almost like a complete meal.
Evening Meal – Abendbrot
The family comes together for the evening meal, which is based on different breads and cold meats. A central ingredient is Aufschnitt: a selection of cold meats and sausages decoratively arranged on a plate. Dill cucumbers, a salad and various cheeses complete the meal. More here: hoohla.cooking/german-food-daily-menu
#German #Food #DailyMenu
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Cuban flan recipe – Flan de Queso (Cheese Flan).

Cuban flan recipe – Flan de Queso (Cheese Flan). Cuban national delicacy made from condensed milk with dark caramel.
Find this recipe here: hoohla.cooking/flan
1 14-oz can of sweetened condensed milk
1 12-oz can of evaporated milk
1 8-oz cream cheese bar
6 eggs
1 tsp Vanilla Extract
A dash of Cinnamon
¼ tsp salt
Caramel:
1 cup of sugar
1 1/2 tbsp water
Prepare the caramel: In a saucepan, and over medium heat, add 1 cup of sugar and sprinkle with about 1 to 2 tbsps of water; mix well just to have the sugar lightly moistened. Melt the sugar in the pan, stirring occasionally to avoid lumps or burning. Once the sugar is completely dissolved (caramelized), and it has a golden brown color (not too dark), remove from heat and immediately, pour caramel into a baking dish and tilt around to cover all sides and have the caramel spread evenly around the bottom and sides of the dish. Set aside and let it harden (for about 10 minutes).
In the meantime, preheat the oven at 350 degrees F. In a big bowl, and using a spatula, place the cream cheese and mix with the eggs. Add the evaporated milk, and whisk, add the condensed milk and whisk. Add vanilla, cinnamon, and salt and mix thoroughly using a whisk.
Pour the flan mixture into the baking dish where you poured the caramel. Cover the dish tightly with aluminum foil. Put that baking dish into a water bath the following way: The baking dish should be placed into a roasting pan, and you will fill the bottom of the roasting pan with boiling water to reach about ½ way the size of the baking dish. Then, place that roasting pan into the oven rag. Bake at 350 degrees F. for about 1 hour.
After 50 mins to an hour, insert a toothpick into the middle of the flan to see if it comes out clean. Once the flan is done, let it cool at room temperature for about 20 minutes and turn upside down into a serving dish. Cover the serving dish with aluminum foil, and refrigerate for at least 2 hours before serving.
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