Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts

Cheesy Chicken Nachos With Doritos#SundayFunday

These Doritos are with melted gouda cheese, homemade refried beans, spicy  chicken mince  in taco seasoning and a sprinkling of coriander, they are fantastic.  Whatever you would normally use on your nachos just use on the Doritos. Pop the tray into the oven at 180°C for 5-7 minutes or until the cheese has  just melted. That’s it, easy, peasy and delicious snack or appetizer to serve for a party.

Ingredients
Doritos
Chicken Mince
Homemade Taco Seasoning
Shredded Cheddar Cheese or Gouda
Homemade Refried Beans
Sliced Onion
Chopped Scallions Greens

For The Chicken Mince With Taco Seasonings
½ Kg Chicken Mince
2 Tablespoons Chopped Onions
1 Tablespoon Taco Seasoning

Method
For The Chicken Mince With Taco Seasonings
In a large sauté pan, cook the chicken mince, breaking it up, for about 4 -5 minutes. Add onions, homemade taco seasoning sauté until the onion is translucent. Set aside.
Place a layer of Doritos on the serving dish. Top with homemade refried beans. Then the shredded cheese (I used Gouda cheese).

Bake at 180°C for 5-7 minutes or until cheese is melted
Don’t bake the Doritos nachos too long or they’ll start to get a little crispy on top. 
Garnish them with sliced onions & chopped scallion greens.
These tasted so very, very good! My friends enjoyed these. You will definitely want to make these nachos with Doritos the next time you have a party or a get together. They make a wonderful snack, party dish, appetizer or even a casual dinner.
Labels: Baked, Doritos, Nachos, Chicken Mince, Party pleasers ,Refried Beans, Cheese, Mexican, Homemade, American
National Corn Chip Day for #SundayFunday 

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Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4
You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method
4
Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 
Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

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Pineapple Pound Bundt Cake#BundtBakers

For bundt bakers this month our host is Patricia of Patyco Candybar and the theme is "Tribute to the Recipes of June 2014 Bundt Bakers". I have choose this recipe from Mangolidays. For more details on this cake check her blog here. The only changes I made was reduced the sugar in the cake, I, used ¾ cup caster sugar. The sweetness is just perfect.
1 Cup = 200ml 
Ingredients
225 Grams Unsalted Butter
¾ Cup Caster Sugar
1 Teaspoon grated lemon zest
¼ Cup Honey
5 Eggs
1 Teaspoon Vanilla Essence
1/3 Cup Crushed Pineapple - well-drained
2 Cups All Purpose Flour
1 Teaspoon Baking powder
¼ Teaspoon Salt
¼ Teaspoon Cardamom powder
Icing Sugar for dusting

Method
Preheat oven to 180°C. Grease a bundt pan well (10"ring mold).  
Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.
Add eggs, one at a time, beating well after each addition.
Add vanilla and pineapple and stir or beat to combine.
Whisk together flour, baking powder, salt and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.
Spoon batter into prepared ring mold.
 
Bake for 25 to 30 minutes or until a toothpick or cake tester inserted in the center comes out clean. 
Cool cake in the pans for 10 minutes. Un mold the cake from pan and cool completely on a wire rack. 
Dust cakes with icing sugar just before serving.  
Labels: American, Bundt, Dessert, Pineapple, Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today   

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Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method
Make long slices of each bread slice ( I cut each into 3 pieces). 
Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.
Now dip bread slices and fry till golden.
Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  
Serve with a cup of coffee or tea.  
Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

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Loaded Veggie & Potato Soup In a Bread Bowl#SoupSwappers

If you love flavorful soups then you’ll definitely want to try this one. Soups are always good but with the potatoes and creamy cheesy consistency, this soup is too good to be true and delicious!
Ingredients 
1 Cube Veg Seasoning
1 Large Carrot - peeled & diced
2 Medium Potatoes - peeled & cubed into small pieces
1 Small Onion - chopped
1 Head Broccoli washed and diced small
1
½  Cup Water
1 Tablespoon Butter
1 Tablespoon Homemade Soup Mix
500Ml Milk
Shredded Cheddar Cheese - as required
Salt To Taste
½ Teaspoon Minced Garlic
½ Teaspoon Lemon pepper powder


Method
In a pressure pan add half the water, vegetable cube, carrots, potatoes, broccoli and onion. Bring to a boil, cover and take two whistles on high flame. Let the cooker cool.
To Make The Bread Bowl
Take a crusty round bread, slice the top a little, then scoop the center to make a well. Bread bowl is ready.
In a large sauce pan/pot melt butter, add the onion and garlic cook for a minute. Whisk in the soup mix and cook for another minute (or until golden brown). Add in milk and whisk till until the sauce starts to thicken. Add in the veggies and all the stock, bring this to a boil, stirring it gently. Let it simmer for 2 minutes on low flame. Now add the cheese and stir until it is all melted. Add lemon pepper powder and taste for salt (add salt only after tasting). Make it a thinner consistency add a little more milk accordingly (since the bread will absorb most of the soup liquid). 
Serve warm in a bread bowl with a generous sprinkle of cheddar cheese.

My Notes
Serve more soup ( in a seperate bowl) when you are ready to serve, since the bread will absorb most of the liquid. By the time I took pics the soup had been absorbed by the bread.

Labels: Soup, Vegetarian, Mixed Veggies, Potato, Cheese, Homemade Soup Mix, Bread Bowl, Soup Swappers, International Cuisine, Main Course, American

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Potato Soups.    

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Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.
Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk
1 Teaspoon Vanilla Extract

Method
Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.
Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.
In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.
Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 
Slowly pour sauce over cake slowly.
Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel


BundtBakers
Let's take a look at what everyone baked up with us today

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Fluffy Yummy Banana Pancakes#SundayFunday

These pancakes were really yummy! Perfectly fluffy and delicious, has a perfect amount of banana and sweetness.
I made exactly 6 large pancakes (about the size of a saucer each) and I could only eat about two. You do have to make sure you cook it long enough on the second side when you make them this large.
You can also switch out half of the flour for whole wheat for an extra healthy option. I made these for Sunday Brunch and we loved them.

Ingredients
For The Wet Ingredients
1 Cup Milk
1 Large Egg - lightly beaten
2 Tablespoons Melted Butter - I used salted
1 Teaspoon Vanilla Extract 
For The Dry Ingredients
1½ Cups All Purpose flour
3 Tablespoons Brown Sugar
1 Tablespoon Baking powder
¼ Teaspoon Salt
1 Cup Mashed Bananas
For The Topping
Maple Syrup
Mini Chocolate Chips

Method 
To Make the Batter
In a blender jar, blend together the wet ingredients along with the banana and pulse it 2 or three times.
In a larger bowl, combine the dry ingredients and mix it well. Add the wet ingredients to the dry and fold together gently until just combined (do not over mix the batter).
Heat a nonstick skillet over medium heat. Heat a teaspoon of butter. Add pancake batter ½ cup per pancake in the center (do not spread this batter). Cover with a lid and cook until bubbles form on top when the top is cooked then flip . Cook for another minute or two or until golden brown.
Serve with maple syrup and chocolate chips to your pancake stack. Devour ...Enjoy!!
Labels : Breakfast, Brunch, Pancake, Banana, Sunday Funday, American, International Cuisine, Egg
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " Pancakes Galore" 

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Homemade Pumpkin Puree - Pressure Cooker#MultiCookerMonday

In India, pumpkin is easily available through the year. I can make pumpkin puree any time, but making it in bulk and storing it saves time, energy, also I can make any recipe that calls for it in a jiffy.
I have already shared two other methods of making pumpkin puree.

How to Roast the Pumpkin in the Oven you can check the method here Roasted Red Pumpkin - Oven. For Air Fryer Roasted Red Pumpkin.

Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.

Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes.

This easy recipe uses pure pumpkin and doesn’t have any added sugar, which means that it will work well in either sweet or savory recipes.
Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.

Ingredients
800 Grams Red Pumpkin
50 Ml Water as required

Method
Remove the pith and seeds from the pumpkin.
Wash, peel and chop them in small cubes.
In a pressure pan, add the pumpkin and water. Place it on medium high flame for 2 whistles, reduce the flame low and let it cook for 3 minutes.  Switch off the flame.
Let the cooker cool completely. Add the cooled pumpkin cubes in a blender or immersion blender. I used a blender jar since it gives a smoother texture pumpkin puree. 
Blend till smooth without adding any water. 
Store it in a airtight container in the refrigerator for a week or freeze it in a zip lock bag for about 2 to 3 months.

My Notes
Storage: Will keep in the refrigerator for up to a week or in the freezer for up to three months.
Freezing: Freeze in silicone ice cube or muffin tins for easy access to smaller portions.
Labels: Red Pumpkin, Puree, Pressure Cooker, Multi Cooker Monday, Vegan, Gluten free, Sugar Free, No Oil Or Butter, American, Condiment

Multicooker Monday November 2021

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