How To make Lemon Coriander Crescents
1 tb Lemon juice
3/4 c Butter
1 ts Coriander; ground
1/3 c Sifted powdered sugar
2 c Flour
1/4 ts Lemon peel; grated fine
1/3 c Powdered sugar
Recipe by: Theresa Grant -- Hwwk11b DESCRIPTION: The lemony flavor of coriander enhances the fresh lemon taste of these tender cookies. In a large mixer bowl, beat butter til softened. Add 1/3 cup sifted powdered sugar and beat until fluffy. Add lemon peel, lemon juice and coriander; beat well. Add flour; beat until well mixed. PREHEAT OVEN TO 325~. Shape into 1 1/2" long by 1/2" wide logs. Curve each log into a
crescent shape, tapering the ends. Place on ungreased sheets and bake 18-20 minutes or until done. Remove and cool. In a plastic bag, gently shake a few cookies at a time in 1/3 Cup powdered sugar. STORAGE: 1 week airtight, three months freezer. From BH&G "Cookies for Christmas." -----
How To make Lemon Coriander Crescents's Videos
59 Seconds With Palak Tiwari | Curly Tales #shorts
59 Seconds With Palak Tiwari
Watch The Full Episode Here:
#teregullymein #curlytales #palaktiwari #foodandtravel #streetfood #mumbai #panipuri #foodie #foodblogger #actor #bollywood #ytshorts
Subscribe to Curly Tales on YT ►
Other Social Accounts:
Follow us on Facebook ►
Follow us on Instagram ►
For more such stories ►
Fine dining corn dish
Today we’re going to make a fine dining corn dish. It's a beautiful polenta with toasted corn, a lemon gel, a coriander oil and a delicious corn sauce. Enjoy guys!
Become a member of my channel to support and get excusieve content:
⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe:
↪ julescooking.com
My kitchen equipment ⇩
The vegetable sheet slicer:
Small food processor:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ julescooking.com
↪ Instagram:
↪ Twitter:
↪ Facebook:
Coriander Lemon Chicken Recipe دجاج بالكزبرة و الليمون و بطاطس في الفرن
طريقة سهلة لتحضير دجاج بالقزبر و الحامض مع بطاطس في الفرن
Coriander Lemon Chicken Recipe
شكرا على المشاهدة لا تنسوا لايك و تعليق و الإشتراك في القناة
Thanks for watching
Please Rate Comment and Subscribe
Please Visit My Web Blog
Please Subscribe here
Follow me on Twitter
Like me on Facebook
MEALS WE MAKE | At Home - Tuscan Shrimp + Cilantro Lime Chicken + Baked Croissant Pudding
Aloha!
Welcome to another video. Hope you all had an amazing week! Don't forget to subscribe, like, and hit that notification bell.
CILANTRO LIME CHICKEN
2 Tbs Olive Oil
3 limes/juiced (1/3 cup at least)
1/3 cup of chopped cilantro
1 teaspoon of red pepper flakes
4-5 cloves garlic, minced
2-3 teaspoons of brown sugar
1 teaspoon of paprika
2 teaspoons garlic salt
1/2 teaspoon of black pepper
8 chicken thighs (with skin and bone in)
Marinate at least a minimum 2 hours. Always best overnight.
I cooked mine in a cast iron skillet but you can use a non-stick pan too. If you do, you’ll just transfer it to a baking dish when it goes in to the oven.
Preheat the oven to 400 degrees.
In a ‘hot’ pan, add a tablespoon or so of your preferred cooking oil. But if you’re like me, I used avocado oil or butter. Sear the skin side down first until a nice sear of golden brown. Then brown the other side. Don’t throw away any leftover marinade. If your pan can only hold half the amount of thighs, do it in batches so it keeps the sear nice and crisp.
Once so, pour the leftover marinade juices over the chicken. Put it in the oven covered in foil with ventilation on the sides(if you are using a non-stick pan, transfer to a baking dish), and bake for 35-40 minutes. Chicken should reach internal temperature of 165 or greater. I prefer mine 175+. Chicken juices should run clear. I love mine served with a side salad!
BAKED CROISSANT PUDDING INGREDIENTS:
Croissants (cubed)
Butter to coat baking dish and the top of the bread pudding
Custard:
6 eggs
1 cup whole milk or half and half
2/3 cup of ricotta
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
Sugar:
Brown Sugar + Cinnamon to your liking. You can add additional spices as well such as nutmeg, etc. if you'd like.
Compote (to your preference):
Blueberries (Used about a cup)
Strawberries (Used about 1/2 cup)
Lemon juice (Used about 3/4 - 1 small lemon)
Lemon zest (Full lemon)
Sugar (About 2 Tablespoons)
For the twisted bread pudding, I just added the concoction of ricotta cheese, cream cheese, brown sugar to your liking. Mix until smooth and creamy. Dollop in the layers of the bread pudding.
Enjoy!
__________
•|| OUR 2022 NEW HOUSE TOUR •||
•|| OUR 2019 EMPTY HOUSE TOUR ||•
___________
•|| TRAVEL CHANNEL ||•
•|| INSTAGRAM ||•
PERSONAL
CARGRAM
_____________
Music Credit: epidemicsound.com/referral/iwukvx/
*All products in this video is purchased by me unless otherwise stated.
#mealswemake #cookwithme #easymeals #workweek #workvlog #cookwithme #cleanwithme #workingfromhome #foodeats #workfromhomevlog #over40 #workingmom #careermom #familyvlog #filam #filamvlog #familyvlogger #familyvlogs #momvibes #wfh #filipinovlogger #hawaiianvlogger #coffeetime #eatwithme #weekendvlog #mealsoftheweek #vlogwithme #momover40 #momsoveer40 #workweekinthelife #weekinthelife #weekendinthelife #costcohaul #groceryhaul #homedecor #homeedit
Lime Cocktail Garnish Ideas!
For more garnish inspiration check out our e books here:
Chicken with Olives and Preserved Lemons Recipe - CookingWithAlia - Episode 366
Let's make a staple Moroccan dish: Djaja Mhammer, chicken with olives and preserved lemons, often served during Moroccan weddings!
WRITTEN RECIPE:
INGREDIENTS:
1 whole chicken (medium size)
1 large onion
3-4 garlic cloves
1 preserved lemon (large size)
2 tablespoons olive oil
4 tablespoons vegetable oil
Large pinch saffron threads (optional)
2 teaspoons ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
A small bouquet of fresh cilantro
1 preserve lemons
15 green olives
A little bit of butter
Water (2 cups)
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video: