How To make Apricot Corn Pasta
3/4 c Durum semolina
1/4 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional
1 c Durum semolina
1/3 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g fat 32.6mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
How To make Apricot Corn Pasta's Videos
This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes
Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
If you're looking for easy and quick pasta recipes, you need to try this Italian sausage pasta bake! This recipe is simple to follow and will have you enjoying a delicious and comforting pasta dish in no time at all. With its quick and easy preparation time, this pasta is perfect for any time of the year!
#italiansausagepasta #italiandinnerrecipes #italiansausge
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
Spinell's Kitchen Items
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Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Peach Cobbler Pudding | Better THAN Banana Pudding
I dont know if yall ready for this for the holidays BUT ITS HERE!
Wesbite where you can get my cookbook and ebooks:
RECIPE:
Pudding:
4 egg yolks
3.5 cups whole milk
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract or vanilla bean gel
3 tablespoons corn starch
Peaches:
3 cans peaches (leave juice in ONLY one)
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla bean gel
2 tsp ground cinnamon
1/2 tsp nutmeg
Whipped topping:
3 cups heavy cream
1 tsp vanilla bean gel or extract
1 cup powdered sugar
Cookies I used:
2 packs of Bordeaux Caramalized cookies
Mix all ingredients for pudding in a large bowl then cook on low heat until thickened, making sure to mix often. Let cool in fridge at least 3 hours.
Add all ingredients for peaches in a large sauce pan and cook for 5-10 minutes. Let cool in fridge for 3 hours.
For whipped topping, mix heavy cream and vanila extract for 5 minutes until soft peaks form. Then add powdered sugar and mix just until thick, should stick straight up when pulled from bowl.
Layer how you want, refrigerate a few hours and enjoy!
Fruit Salad Recipe in 2 Ways | Easy Fruit Chaat Recipe | Creamy Fruit Chaat | Chatpata Fruit Chaat
WELCOME TO YUMMY
TODAY'S RECIPE IS Fruit Salad Recipe in 2 Ways | 2 Easy Fruit Chaat Recipe | Creamy Fruit Chaat | Chatpata Fruit Chaat
INGREDIENTS:
Black grapes 1/2 cup
Green grapes 1/2 cup
2 Orange
1 Pomegranate
Strawberry 1/2 cup
1 Kiwi
1 banana
1 apple
Mix well
Keep aside
Whipping cream 1/3 cup
Condensed milk 2 tbsp
Whisk for 2 mins
Add half portion fruit mixture
Mix well
Creamy fruit salad is ready
Remaining fruits
Lemon juice 1 tbsp
Parsley/ mint 2 tbsp
Black salt to taste
Sugar 2 tbsp
Chaat masala 1/2 tsp
Roasted cumin 1/2 tsp
Mix well
Chatpata fruit chaat is ready
NOTE: 1 CUP = 250 ML
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Easy Apricot Chicken Meal Prep
Apricot Chicken Meal Prep
Ingredients -
Vegetables -
1 Tbsp (20ml) - Peanut Oil
2 - Heads of Broccoli, Cut Into Florets & Stems Trimmed
250g (8.8oz) - Green Beans, Stems Trimmed & Halved
Seasoning To Taste
Chicken -
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless, Diced
1 1/2 tsp (5g) - Onion Powder
1 1/2 tsp (5g) - Garlic Powder
Salt & Pepper
Apricot Sauce -
1 Cup (250ml) - Apricot Nectar
2 - Garlic Cloves, Minced
2 1/2 Tbsp (50ml) - Low Sodium Soy Sauce
1 1/2 Tbsp (20g) - Light Brown Sugar (Optional)
1 Tbsp (12g) - Corn Flour
Seasoning To Taste
Cous Cous -
300g (10.5oz) - Dried Cous Cous
450g (450ml) - Chicken Stock
1 Tbsp (20ml) - Extra Virgin Olive Oil
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
1/2 - Lemon, Zest and Juiced
Seasoning To Taste
Method -
1. Add the chicken thigh, onion powder, garlic powder, and seasoning to a bowl. Mix well and set aside.
2. Add the apricot sauce ingredients to a separate bowl and whisk until smooth.
3. Place a large pan or wok over medium-high heat. Add peanut oil, broccoli and beans, and sauté for 4-5 minutes or until softened. Season to taste and remove. Set aside.
4. In a separate pan over medium, add the peanut oil and once hot, add the seasoned chicken in batches and fry for 5-6 minutes or until browned all over. Remove and repeat with the remaining batch.
5. Once the chicken is cooked and removed, in the same pan, add the apricot sauce and bring it to a light simmer. Add the cooked chicken back in and mix well until coated and thick. Cook for 1 1/2 - 2 minutes. Remove.
6. To make the cous cous, place the chicken stock into a saucepan and bring it to a boil. Immediately add in the dried cous cous and cover with a lid. Let sit for package instruction time, undisturbed. Remove the lid, fluff with a fork, and add the remaining ingredients. Serve
7. Portion all ingredients into five (750ml) meal prep containers. It will last four days in the fridge and four months in the freezer.
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Glazed Carrots
The most amazing Glazed Carrots are ROASTED!!!
APRICOT CHICKEN - VIDEO RECIPE
Ingredients (serves 4)
1/2 cup plain flour
2 chicken breasts, sliced
2 tablespoons olive oil
1 large brown onion
1 tsp garlic paste
1 tablespoon paprika
400ml apricot nectar
1/2 cup Dried Apricots
serve with couscous and flat-leaf parsley leaves (optional)
ENJOY!
~ Nicko
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