#recepie

[cookingbones]

Venturous Mushroom Gravy

Hey guys, so here's a mushroom gravy I made on a whim. I've only made it once so there's a lot of room for future development, but it turned out pretty good!

This recepie could easily be made vegan and gluten free with the right substitutions.

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp Kerrygold stick butter (Or 1 more tbsp olive oil for vegan)

6.5 oz canned mushrooms, drained and rinsed

1/2 tbsp balsamic vinegar

4 garlic cloves, minced

1/2 tbsp dried basil

1/2 tbsp dried chives

1/2 tsp ground sage

1/2 tsp ground nutmeg

3 cups beef broth (Or vegetable broth for vegan)

1/4 cups flour (Or 2 tbsp cornstarch for gluten free)

Ground white pepper

Lemon juice (optional)

STEPS

1. Heat olive oil and butter in medium skillet over medium-low heat.

2. Add sage and nutmeg, gently stir to allow spices to bloom

3. Add garlic, chives, basil. Allow to simmer for 1-2 minutes, gently stirring

4. Add balsamic vinegar, stir

5. Add mushrooms, allow to simmer in oil for about 2 minutes. If using fresh mushrooms, cook until soft.

6. Add broth

7. Slowly whisk flour into mixture, careful not to leave clumps.

8. Allow mixture to simmer stirring occasionally until desired thickness is achieved, add more flour to thicken or broth to thin sauce if needed.

9. Add pepper to taste

10. If the sauce is too salty, add a few drops of lemon juice to even out the flavor

NOTES

My sauce came out pretty salty because I used bullion cubes instead of actual broth. The canned mushrooms are also pretty salty, even after rinsing. I'd recommend using a low sodium broth instead of bullion and fresh mushrooms if you want, and then just salt to taste after.

If you make this, especially if you change anything, I'd love it if you let me know how it turned out for you!

[joymelifeblog]

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[rawritsapril]

Mexican Chicken Spaghetti

Ingredients

1 lb boneless, skinless chicken breasts

1 lb velveeta cheese, regular or mexican...

1 can(s) rotel tomatoes, regular or hot

1 lb spaghetti pasta

1 stick butter

1 can(s) cream of chicken soup, undiluted

1 can(s) cream of mushroom soup, undiluted

1 medium onion, chopped

1 bell pepper, red or green, chopped

salt and pepper to taste

Directions

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

2 Remove chicken when completely done, about 10 to 12 minutes.

3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.

5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

6 Add cheese and stir together, mixing well. Add salt and pepper to taste.

7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

[mega-seat-change-blog]

Random but why must food bloggers give whole life history lessons prior to the recipe is it an unspoken rule in the food blogging manual or

[critterwithtoast]

Hey. Don’t cry. 2 tbs self-rising flour, 1tbs sugar, 2tbs chocolate powder, 1 tbs milk, 1tbs butter, microwave for 1 minute

[clownbasedbreakfast]

For the dressing:

Mix mustard, oil, lemon juice, honey and finely chopped garlic until it's tastey

For the salad:

Boil pasta (I like ones with a fun shape)

Chop cucmber, red onion and cherry tomatoes

Add it all together, with chickpeas (rinsed), olives, feta and spinach in a big bowl

Add the dressing

[dwellchoiceguide]

Do Air Fryer Liners Need Holes- Unveiling The Top Secrets

Among all cooking appliances, air fryer has revolutionized the way of cooking and made cooking easier. Makes cooking easier and faster as well as making frying healthier and nicer. Almost every cook these days owns an air fryer as it makes cooking easier and helps keep your kitchen clutter-free. And those who use air fryers must consider an air fryer liner.

I hope your kitchen also has an air fire and a liner. And like other users have come up with the question, do air fryer liners need holes? Let’s know about it.

See, in the world of air frying, the debate over whether holes are needed in air fryer liners is a common one. Different types of liners are manufactured in the current market. Some liners are made with holes and some liners are not. Liners made of parchment paper or silicone are easy to cook and easy to clean. And perforated liners ensure airflow and provide a perfect cooking result.

Click Here to Get The Experts Tips :

Understand What is  Air Fryer Liners

Before knowing about this question “Do air fryer liners need holes” you have to understand what an air fryer liner is.

Air fryer liners are made for use in air fryer baskets. In every air fryer machine, they (liners) are used as protective sheets. Parchment paper or silicone is used to make these protective liners. Basically its main purpose is to provide a non-stick surface for cooking in an air fryer.

They are designed very carefully and made of high-quality materials. Because they have to withstand high temperatures. Important roles are played by these liners. They help to keep food from sticking to the basket. You can cook very quickly without the need for extra oil. From different types of sides, you will get help by using a liner in your air fryer machine.

The Purpose of Holes in Air Fryer Liners

The holes improve air circulation around the meal during cooking. Proper air circulation is highly important when you are cooking in an air fryer machine. Without proper circulation, your food may not cook evenly. When you are using a liner with holes then it allows proper air circulation and provides an amazing cooking process.

Benefits of Using Liners with Holes

Many benefits you will get if you are using an air fryer liner with holes. Some common advantages are given here of using a liner.

Improved Air Circulation:

A perforated liner allows for better airflow than a non-perforated liner. It is best to use these liners for consistent cooking and crispy results. It helps distribute the heat evenly so that the food cooks well.

Even Cooking:

You can cook food more evenly by using a liner with holes. It ensures that all parts of the food are cooked properly. Hot spots will be avoided if you are using it. You don't need to worry about the risk of undercooked or overcooked sections. 

Crispier Texture:

By using the perforated line you can very easily develop a crisp exterior of the food. Using a perforated liner can help achieve the desired crispy texture without the need for additional oil. 

Reduced Sogginess:

The liner prevents food from clumping as well as allowing excess moisture to escape. They work particularly well with fried dishes like veggies or breaded things that leak moisture when cooking. 

Easy Cleanup:

With it, you can cook very easily as well as clean it very easily. This prevents food from sticking to the basket, makes it easier to remove cooked items, and therefore requires less effort to clean the basket. 

Versatility: 

For different types of recipes, these perforated liners are perfect. They ( perforated liners) provide a non-stick surface and promote optimal airflow for a variety of cooking methods. With it, you can roast, bake, and air-fry.

Healthier Cooking:

You will find convenience in cooking using it without the need for additional oil. Because you can cook with less oil and calories when you use it, it supports healthy cooking practices. For air fryers, it's really useful and fantastic kitchen equipment.

If you include a perforated air fryer liner in your air fryer routine, you can be sure that it will improve the quality of your food as well as simplify your cooking experience.

Click Here For Reading Full Article

[rain-after-thunder]

If you want a filled bread loaf that is healthy, just fill it with your most beloved roasted vegtables of choice in layers(maybe add a bit of cheese between for the vibes👀) add some pesto or other sauce for taste and cut up into slices like cake.

Its not the same and it DOES NOT DIP, but it should still be really good(and healthy).

Suddenly realised that I have all the ingredients in the house to make a cob loaf tomorrow. I should not do this. I don't need to eat that much cheese.

[injuries-in-dust]

"Pretty exotic for Nebraska."

[joymelifeblog]

[jack-daww]

Since I talked about cookies, here's the recepie (estimated time in total: about 30mins depending on skill level):

- 200g butter (or vegan alternative)

- 80g brown sugar (or a mix of normal and vanilla sugar, or a mix of farine sugar and normal sugar, I recommend a bit over half being normal sugar for these alternatives)

- 1 table spoon of sugar syrup (or other alternatives)

- 160g flour (you can replace up to 70g with ground nuts, or up to 50g with cocoa powder)

- 1 1/2 tea spoons of baking soda (floof powder)

- Ground vanilla if you're feeling fancy

- Chocolate chips to taste (can also be replaced with alternatives like nuts etc., you can also make some of the chips small enough to melt into the dough)

Preheat oven for 180°C circulating air heating (i hate google translate but i honestly don't know the right word).

Beat sugar and butter until creamy. Add in the syrup. In a seperate bowl, mix together the dry ingredients (together with vanilla if wanted). Give the dry ingredients to the batter under constant mixing (not all at once). Add in chocolate chips.

Make small balls out of the dough and place them on a prepared baking tray. You don't need to press them down (but you can if you want to). This should make about 24 cookies, best spaced out over two trays. Bake for 10-15 minutes. (In my oven, 12 minutes work best but it really depends on the oven and size of dough balls).

Remove the cookies from the oven immediately and place on a cooling rack. This makes sure they cool evenly and I think makes them softer, but don't take my word on that one.

You should be able to eat them after 5-10 minutes of cooling.

(The picture is a version of the cookies with ground almonds, making them darker)

[the---hermit]

The trecce in your post look awesome! Would you be willing to share the recipe or where to find a good one? I haven't eaten nearly enough kinds of Italian pastries in my life and this one looks like a nice easy baking project :D

Hello! It is indeed a pretty easy baking project I really recommend! I got the recepie from this webside, I was thinking I might post a translation of the recepie on here with the couple adjustments I personally made, so if you are interested in that keep an eye out because I'll be posting it pretty soon!

(Also if you end up trying this recepie make sure to let me know how you liked it!)

[optilox]

someone at my work asked me how i made my lunch and i made them a visual aid which i will now share with you

[modernchef]

Modern chef Affairs with cooking #chefplateform #recepie #foodstagram #chefgram #instachef #cooking #chefmode #cheflife🔪 https://www.instagram.com/p/Cl_zYZ_vtJo/?igshid=NGJjMDIxMWI=

[mrs-trophy-wife]