Top 5 Secrets Facts About Nita Ambani l #shorts #youtubeshorts
Top 5 Secrets Facts About Nita Ambani l #shorts #youtubeshorts #short #ytshort
Delicious EASY Chicken Croquettes | Chicken Appetizer
Crispy on the outside, and creamy on the inside, these Chicken Croquettes are a must-try appetizer! These Chicken Croquettes are perfect to prepare ahead and serve up freshly fried.
Full Written Recipe -
Roast Chicken Recipe -
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Blistered Cherry Tomatoes
Ingredients
- 15 Cherry Tomatoes
- Salt to taste
- Pepper, freshly cracked, to taste
- 1 tsp oil
Method
1. Cut the cherry tomatoes into halves.
2. Season them with salt, freshly cracked black pepper, and a drizzle of oil. Give them a mix so that they all get well-seasoned.
3. On a lined baking sheet, place the tomatoes cut side up and bake them in the oven at 350F/180C for 40 minutes.
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#platinitwithwendy #chickencroquettes #appetizer
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Creamy Chicken Salad | Quick and Easiest Dessert Recipe | Spoon of taste
#chickensalad #salad #spoonoftaste
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In this vedio I will tell you how to make creamy Chicken Salad .A very easy and complete eid special recipe . I hope you will enjoy it.For more vedios please like and subscribe my channel.
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Yule Log | Emeril Lagasse
A French Christmas tradition dating back to the 19th century, this cake was made to resemble the yule log that families would start burning on Christmas Eve. Often filled with buttercream, Emeril puts a New Orleans twist on this classic holiday dessert with an irresistibly delicious praline filling chock full of pecans and coconut that is destined to be the star of your holiday menu.
YULE LOG
SERVES 12
CAKE:
3 tablespoons unsalted butter, room temperature
2 cups plus 1 tablespoon granulated sugar
1/4 cup milk
8 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
YULE LOG:
1 1/3 cups evaporated milk
1 1/2 cups granulated sugar
Pinch of salt
4 large egg yolks
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 1/2 cups chopped pecans, toasted
1 1/2 cups toasted coconut
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
3/4 pound semisweet chocolate, cut into small pieces
Cocoa powder, for dusting
Confectioners’ sugar, for dusting
Whipped cream (optional)
Meringue mushrooms (optional)
Sponge cake: Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper. Using 1 tablespoon butter, coat parchment paper and sprinkle evenly with 1 tablespoon sugar; set aside.
In a small saucepan, combine milk and remaining 2 tablespoons butter over low heat remaining until butter is melted. Using an electric mixer fitted the whisk attachment, whisk eggs and remaining 2 cups sugar on medium-high speed until the mixture pale yellow, thick, and has tripled in volume, about 8 minutes. With the mixer on low speed, slowly add the heated milk mixture and whisk until combined. Sift together the flour, baking powder, and salt. Remove bowl from the mixer, and using a rubber spatula, fold flour mixture into the egg mixture, until there are no lumps and mixture is smooth. Fold in the vanilla. Pour cake batter evenly into pan and bake until edges are golden and the cake springs back when touched, about 15 to 20 minutes. Let cool for minutes. Using an offset spatula or thin knife, loosen edges of cake from pan and flip cake out onto a piece of parchment paper. Peel the parchment paper from the cake. Replace with a new sheet of parchment and flip back into the baking sheet to cool completely.
Yule log: In a medium bowl, whisk together egg yolks. In a heavy-bottomed saucepan, combine evaporated milk, sugar and salt, and bring to a boil over medium-high heat. Add a small amount of the hot milk mixture to the egg yolks. (This is called tempering and prevents the egg yolks from curdling.) Whisk to combine. Pour this mixture into the remaining milk mixture in the pan. Reduce heat, and cook, stirring constantly, until thickened and it coats the back of a spoon and you can run your finger through it leaving a trail, about 12 minutes. Stir in butter, a little at a time, until fully incorporated. Remove pan from the heat and stir in pecans, coconut and vanilla. Cool the filling completely.
To assemble, spread filling evenly over cooled cake. Starting from one of the long sides, roll the cake up tightly, using the parchment paper to assist, like a jelly roll. Wrap cake tightly in in plastic wrap. Transfer cake to a baking sheet and refrigerate until well chilled.
In a small saucepan, heat cream over medium heat. Add chocolate and stir until chocolate has melted and mixture is smooth. Let cool, stirring occasionally, until thickened but still pourable.
Line a rimmed baking sheet with parchment paper and fit with a wire rack. Remove cake from refrigerator and carefully unwrap. Trim ends of cake to fit serving platter, if necessary. Place cake, seam-side down, on rack. Evenly pour chocolate over the cake, letting it run down the sides of the cake. If the poured chocolate does not cover the cake completely, use a clean knife and spread the chocolate evenly over the unexposed areas. Using a fork, run the tines of the fork back and forth across the cake to resemble a log. Refrigerate cake until chocolate is set, about 2 hours.
Remove cake from refrigerator. Using a long spatula, carefully transfer cake to a serving platter. Serve dusted with cocoa powder and confectioners’ sugar, and garnished whipped cream rosettes and meringue mushrooms, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Cranberry Cheese Log
While a cheese log is not an overly glamorous item, this recipe for a cranberry variety is perfect for the holiday season! And when it’s shaped into a Buche de Noel, it’s even more seasonably appropriate!
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INGREDIENTS
For the cranberry jam:
- 4 oz fresh or frozen cranberries
- 1 tbsp orange zest
- 1 tbsp orange juice
- 2 tbsp white wine
- 2 tsp brown sugar
For the cheese log:
- 8 oz cream cheese, room temperature
- 4 oz sharp white cheddar cheese, shredded
- 4 oz goat cheese
- 1 1/2 tbsp prepared horseradish
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1 tsp salt
- 1 1/2 cups chopped toasted pecans
INSTRUCTIONS
For the cranberry jam:
- In a 2-quart saucepan, combine the cranberries, orange zest, orange juice, white wine, and brown sugar. Bring to a boil, reduce to a simmer, and cover. Simmer until the cranberries have burst and the mixture is thickened, 6-8 minutes. Remove from the heat and set aside to cool.
For the cheese log:
- Using a food processor, finely chop the toasted pecans until they are roughly 1/8-inch fine. Spread the chopped nuts on a small baking sheet and set aside.
- In the bowl of a stand mixer, cream the cream cheese on low until smooth, 1 minute. Scrape the sides of the bowl and add the shredded cheddar cheese and goat cheese. Mix on low until combined and smooth, 1-2 minutes.
- Scrape the sides of the bowl and add the horseradish, onion powder, garlic powder, salt, and prepared cranberry jam. Mix until well combined, 1 minute. Pick up all but 1/4 cup of the cheese mixture. Use hands to create a small log shape about 6 inches long and place it on the chopped nuts. Form the remaining cheese mixture into a miniature log and attach it to the larger one to form a natural-like shape. Press nuts over the entire cheese log and place in the refrigerator until firm, 4 hours.
- Once the log is chilled, it can be reshaped as needed. Place on a platter and service with crostini, crackers, or vegetables.
#Christmas #appetizer #cheese
How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe
How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe. Great on a bed of lettuce, as a sandwich, with crackers or chicken dip,
Thanks for watching everyone. Let me know if you have tried this recipe, then let me know how it turned out (see recipe below).
Southern Style Chicken Salad
Ingredients I used:
1 ½ lb boneless skinless cooked chicken breasts, or (2) 12 oz cans of chicken breast
3 boiled eggs, chopped
2/3 cup mayonnaise
2 teaspoons yellow mustard
¼ cup diced red onion
½ cup diced celery
2 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
½ teaspoon garlic powder
Preparation: Double or triple this recipe, if needed.
In a bowl add mayonnaise, mustard, pepper and garlic powder, mix well. Add chopped boiled eggs, chopped red onions, chopped celery, sweet pickle relish and chicken into a bowl. Pour mayonnaise mixture on top and mix together until fully combined.
Refrigerate 3 to 4 hours for best results. Serve chilled on lettuce, bread or eat with crackers. Makes about 4 servings.
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