Yule Log - CHRISTMAS DESSERT
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Here is the recipe:
#Cake:
1 cup sugar, divided
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 eggs, room temperature, separated
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cream of tartar
#Filling:
1 cup heavy whipping cream
1/2 cup powdered sugar + 1/4 cup for dusting tea towel
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
#Frosting:
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, room temperature
2 tablespoons milk
1 tablespoon strongly brewed coffee
1/2 teaspoon vanilla extract
--Preheat oven to 350º F and line a 10×15-inch, rimmed jelly roll pan with parchment paper. Generously grease the paper.
--Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
--In a large bowl, beat together egg yolks and 1/2 cup sugar until light and fluffy. Mix in vanilla extract.
--1/4 cup at a time, add dry ingredient mixture to the egg yolks and mix until smooth and incorporated. Set aside.
--In a second large bowl, beat egg whites and cream of tartar until soft peaks form. 4-6 minutes.
--Gradually add remaining sugar to egg whites, then turn speed up to high and beat until stiff peaks form.
--Gently fold 1/3 cup egg whites into chocolate mixture. Then, a little at a time, fold chocolate mixture carefully into egg whites until homogeneous.
--Pour mixture into jelly roll pan and bake for 12-15 minutes, or until cake is springy to the touch. Don’t over bake.
--Remove cake from oven and run a knife to loosen it from the edges. Immediately invert it onto a clean tea towel dusted with powdered sugar.
--Pull off parchment paper and roll cake up in tea towel, starting with the short end. Let cool completely.
--In a large bowl or mixer, beat heavy cream until soft peaks form, then slowly add 1/2 cup powdered sugar.
--Add vanilla extract and instant coffee and beat until stiff peaks form. Refrigerate 30 minutes.
--When cake is completely cool, unroll and spread filling evenly over the whole cake, leaving a 1/2-inch border around the edges.
--Re-roll cake into a log, transfer to serving plate and refrigerate.
--For the frosting: cream together butter, sugar and cocoa powder until smooth and fluffy.
--Add milk, coffee and vanilla, and beat until smooth. Frost cake, then use a fork or knife to decorate and make log look like a tree. Garnish with more powdered sugar and enjoy!
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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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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Christmas Chicken Salad
This Chicken Kiwi salad is the perfect for the Christmas table.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓______________
Ingredients:
9oz. (260g) chicken boiled or baked, cut in small pieces
7oz. (200g)cucumber
2oz. (45g) green olive
4oz. (100g) cheese, grated on the large holes
2 eggs boiled, grated on the large holes
7oz. (212g) kiwi
7oz. (200g) mayo
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#Chickensalad#Chickenwithkiwisalad#Christmassalad#Holidaysalad#Chickencheesesalad#Chickeneggssalad#Chickenolivesalad#Cheeseeggssalad#Christmas#Christmasrecipe#Secretsofhomecooking
Vietnamese Chicken with Vermicelli Salad
Bring your salads to life! ????
With our Delicious Vietnamese Chicken with Vermicelli Salad Recipe by Chef Collin ????????
A Quick, Easy, Nutritious & Vibrant meal that is perfectly balanced on the go!
Made easy with our Panasonic Blender & Cubie Oven, time to say goodbye to boring salads with this recipe ????
Watch the video below to get the full recipe & share with us your version of this salad ✨
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Holiday chicken salad(vietnam spl)| Wow Emi Ruchi | 12th April 2017 | Full Episode | ETV Abhiruchi
Holiday chicken salad(vietnam spl)| Wow Emi Ruchi | 12th April 2017 | Full Episode | ETV Abhiruchi
From Thai to Mexican and Continental to Mediterranean,Each week a world cuisine.
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Citrus Chicken Salad
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------------------------------
Chapters:
0:00 Intro
0:30 Making the chicken
2:26 Making the dressing
7:05 Segmenting the citrus
9:04 Putting together the salad
13:04 Tasting the salad
INGREDIENTS
For the chicken:
- 1 lb boneless, skinless chicken breast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Dijon mustard
- 1 tbsp fresh orange juice
- 1 tbsp olive oil
For the dressing:
- 1 avocado
- 1/3 cup roasted or raw cashews
- 1/2 cup fresh orange juice
- 2 tsp Dijon mustard
- 2 cloves garlic
- 2 scallions
- 2 tbsp roughly chopped dill
- 1/2 cup loose basil leaves
- 2 tbsp rice vinegar
- 1/3 cup olive oil
- 3/4 tsp salt
- 1 tsp pepper
For the salad:
- 1 large head romaine lettuce
- 3 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/3 cup roasted cashews
- 1 avocado, sliced
- 2 oz goat cheese, crumbled
INSTRUCTIONS
For the chicken:
- Preheat oven to 375°F.
- Sprinkle chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
For the dressing:
- In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tbsp water until desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
For the salad:
- Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.
#citrus #salad #winter #recipe