claynara baru

Ingredients 16 oz elbow macaroni, cooked (or other tubular pasta) 1 tbsp extra virgin olive oil 6 tbsp unsalted butter 1/3 cup all purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups sharp cheddar cheese shredded 2 cups Gruyere cheese shredded salt and pepper to taste 1 1/2 cups panko crumbs 4 tbsp butter melted 1/2 cup Parmesan cheese shredded 1/4 tsp smoked paprika (or regular paprika) Instructions Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until ni

Ingredients 1/4 cup nutritional yeast 2 tablespoons olive oil 2 tablespoons soy sauce 1 teaspoon garlic powder 2 blocks (350g each) extra-firm tofu, drained For Instruction please visit :  https://itdoesnttastelikechicken.com/

Ingredients FILLING 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible) 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml) 2/3 cup coconut sugar (or sub organic cane sugar) 1 1/2 tsp ground cinnamon 3 Tbsp arrowroot starch or cornstarch (for thickening) 1/4 cup fresh apple juice (or water) 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh) 1 pinch nutmeg (optional) TOPPING 1 cup gluten-free rolled oats 1/2 cup almond meal 1/2 cup unbleached all-purpose flour* 1/2 cup coconut sugar (or sub organic cane sugar) 1/2 cup muscovado sugar (or sub organic brown sugar) 1/2 cup pecans (roughly chopped) 1/4 tsp sea salt 1 tsp ground cinnamon 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2) For Instruction please visit :  https://minimalistbaker.com/

Ingredients 1 tablespoon avocado oil 1 cup chopped onion 1 cup chopped celery 1 cup chopped turnip or potato 2 1/2 cups chopped sweet potato 2 minced garlic cloves 1 teaspoon sea salt 1 teaspoon black pepper 2 teaspoons dried thyme 1 cup green or brown lentils 1 cup red lentils 1 - 2 tablespoons turmeric I like 2 1 teaspoon ginger 1 teaspoon cumin 4 cups vegetable broth 2 cups water 1 cup almond milk 1 cup spinach 1 cup fresh herbs I like parsley 1 teaspoon lemon juice 1/2 teaspoon red pepper flakes For Instruction Please visit :  https://www.simplyquinoa.com

Ingredients 1 lemon, cut in half 1 teaspoon dried thyme 1/4 teaspoon black pepper 1 whole chicken, (about 4 1/2 pounds) Tips Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker. You may not need a knife to cut this chicken once cooked-- the meat will almost fall off the bone. You can use other herbs and spices, if you prefer. For instruction please visit  http://recipes.sparkpeople.com/

Ingredients 2 large chicken breasts Salt and pepper 4 Tbsp butter, divided Vegetable oil ½ c unbleached all-purpose flour 2 eggs, beaten lightly 1 ½ c plain, unseasoned breadcrumbs Lemon slices and fresh parsley (to serve) For instruction please visit  https://www.curiouscuisiniere.com/

Ingredients 4 slices Whole30-compliant bacon cut into about 1/2" pieces 1 pound Italian sausage made from below recipe or storebought 1/2 teaspoons crushed red pepper flakes 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces 1 medium white or yellow onion diced 2 tablespoons garlic minced, about 4 cloves 4 cups chicken stock 1/2 bunch kale stems removed and leaves chopped, 4 cups 1 can coconut milk Salt and pepper to taste Homemade Whole30 Italian Sausage 1 tablespoon red wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon fresh chopped parsley or 2 teaspoons dried 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon red pepper flakes 1/4 teaspoon ground fennel seed optional pinch dried oregano pinch dried thyme For Instruction Please visit :  https://40aprons.com/

Ingredients 500g fresh asparagus, trimmed and cut into 2.5cm pieces 1/2 cup chopped onion 400ml chicken stock 30g butter 2 tablespoons plain flour 1 teaspoon salt 1 pinch ground black pepper 1 cup milk 1/2 cup sour cream 1 teaspoon fresh lemon juice For Instruction please visit  http://allrecipes.com.au/

Ingredients 1 tbsp olive oil 1 chopped red onion 2 crushed garlic cloves 35g Mexican spice mix 2 tbsp chopped coriander stalks 3 x 400g tins chopped tomatoes 400ml hot vegetable stock 1 tsp caster sugar Melted butter, for greasing 120g cornmeal 120g plain flour 2 tsp baking powder 1 tsp caster sugar ¼ tsp salt 75g melted butter 284ml buttermilk 1 beaten medium free-range egg 2 chopped fresh jalapeño chillies 100g grated mature cheddar Soured cream and a few chopped fresh coriander leaves, to serve For Instruction please visit :  https://www.deliciousmagazine.co.uk

Ingredients Quinoa Tabbouleh Salad 1/2 Cup Quinoa  (rinsed) 1 Cup Water   2 Garlic  (cloves, minced) 2 tbsp Olive Oil   2 tbsp Lemon  (juice, adjust per taste) 8-10 Mint  (leaves, chopped) 2-3 tbsp Parsley  (fresh leaves, chopped) 2 Green Onion  (scallion, small diced) 1 Cup Cherry Tomatoes  (small diced) 2 Cucumber  (two Persian Cucumber, small diced) Salt and Black Pepper  (as per taste) To Serve (Optional) Lettuce  (or Endive Leaves) For instruction please visit :  https://www.chefdehome.com/

Ingredients For cinnamon streusel crumb: 1 and 1/2 cups flour 1/2 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup butter -melted 1/2 teaspoon vanilla 1 large (or 2 small) tart apples-peeled and chopped For the cake: 4 Tablespoons butter 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla 1/2 cup sour cream 1 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon baking powder Apple cider glaze: 1/2 cup powdered sugar 1 and 1/2 – 2 Tablespoons apple cider For instruction please visit  http://omgchocolatedesserts.com/

INGREDIENTS: 1 Cup unsalted butter 1 Cup granulated white sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 3 cups all purpose flour DIRECTIONS: Preheat oven to 350° F. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl combine baking powder and salt  with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. NOTES: You can use salted butter (just out the 1/2 teaspoon salt). In the past I've

INGREDIENTS 2 tbsp. butter 2 medium onions, thinly sliced 2 sprigs thyme kosher salt Freshly ground black pepper 1/4 c. red wine 1/4 c. flour 2 garlic cloves, minced 2 c. beef broth 6 dinner rolls 6 slices swiss 1 c. Gruyere, shredded 1 tbsp. chopped parsley DIRECTIONS Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired. Meanwhile, prep the rolls: cut the top 1/4 off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slight

Ingredients 1poundground chicken 1/4of a cup of chopped fresh Italian parsley 1/4cupgrated pecorino romano cheese 1/2of a cup crushed Ritz crackersabout 12 2clovesgarlicminced 1/4teaspoonkosher salt 1/8teaspoonfreshly ground black pepper 1large egg whitelightly beaten Soup 2tablespoonsunsalted butter 1cupchopped matchstick carrots 1/2of a cup diced yellow onion 1/4cupfinely diced celery 3clovesgarlic minced 8-10cupschicken broth 1tablespoonof dried Italian seasoning Kosher saltto own taste freshly ground black peppercornsto own taste 1and 1/2 cups uncooked Israeli pearl couscouscooked 1/2cupchopped fresh parsley Instructions In a medium glass bowl combine ground chicken, chopped Italian parsley, grated pecorino Romano cheese, crushed Ritz crackers, minced garlic, kosher salt, freshly ground black pepper, and lightly beaten egg white. Form into tiny to small-sized meatballs ( the mixture will be sticky so rinse hands if they start sticking to you or you having a hard time forming them.

Ingredients 1 tablespoon vegetable oil 2/3 cup shredded carrots 1/2 cup thinly sliced red bell pepper 1/4 cup thinly sliced celery 1/4 cup plus 3 tablespoons sliced scallions, divided 2 teaspoons minced fresh ginger 3/4 teaspoon freshly ground black pepper 5 cups low-sodium beef broth 2 tablespoons soy sauce 12 frozen pot stickers Preparation 1. Heat the oil in a large pot over medium heat. 2. Add the carrots, bell pepper, celery, 1/4 cup of scallions, ginger and pepper and sauté for 5 minutes. 3. Stir in the broth and soy sauce and bring to a boil. 4. Add the pot stickers, reduce the heat, and simmer for 5-7 minutes, until the pot stickers are heated through. 5. Ladle into bowls and sprinkle with the remaining scallions. Source :  https://www.today.com/

Ingredients 1 large head cauliflower (about 5 cups) 1 cup water 3/4 cup all purpose flour (see notes for substitutions) 1 tablespoon garlic powder 1 tablespoon onion powder 1/4 teaspoon salt 1 cup Frank's Red Hot Sauce 1 tablespoon vegan butter, melted Instructions Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone mat.  Wash and cut cauliflower into bite sized pieces. In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake. Bake for 15 minutes. Flip them over and bake for 10 more minutes, until golden brown.  While the cauliflower are baking, prepare the hot sauce/butter mixture. Melt the

Ingredients 20 chicken wings ½ teaspoon salt ½ teaspoon pepper ¾ cup plus 1 tablespoon hot sauce, divided 1 tablespoon vegetable oil ¾ cup Gold Medal® all-purpose flour ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ cup (1 stick) melted butter For instruction please visit  http://thebakermama.com/