Best Slow Cooker Pasta Recipes – BettyCrocker.com

(I might have posted these already, if I did, I am posting them again anyway, because I just love these pasta recipes.)

 

Best Slow Cooker Pasta Recipes – BettyCrocker.com

Gluten-free cherry clafoutis – Spoon desserts

 

Gluten-free cherry clafoutis – Spoon desserts

And an Extra Bonus recipe from the same page in video here:

I’m kind of sorry that I didn’t realize the instructions wouldn’t be in English. So I hope to have made it readable here.

Frolla: is the preparation of the pastry dough. So farina is flour; zucchero, they want you to use regular white cane sugar, a pinch of salt, cold butter (or margarine, be sure), eggs, fresh lemon. It was going to quickly for me to continue to slow it down to write out the ingredients better, so you can see the amounts with whatever they tell you, but just in case I pointed out whatever was what.

Then instruction wise. briciole (means crumbs), so somewhere it says make the impasto a bricole, which means, make the dough crumby and also, don’t overwork the dough and finally let it rest in the fridge, when they have it wrapped in saran wrap.

Then they go to the interior creamy part; you need fresh ricotta, ground nuts, choco chips (the minis) and I think fresh lemon and eggs and if I have missed an ingredient, it is because it is the same as in the pastry dough.

The instructions will match up easily from here: you refrigerate the cream batter when it’s done, you add wax paper to the torte pan (they show you how), you butter and flour the sides and add 1/3 of the pastry crust to the pan as they show, then fill the torte pan with ricotta filling and cover the filling with the rest of the pastry crust (they show you how).

You cook it at 180 degrees centigrade, which is, 350 (even up to 375) degrees fahrenheit, for one hour and let cool and then remove it from the torte pan and flip it upside down and cover it up on top with some powedered confectionary sugar sifted over it!

Voila!

 

PARTY FOOD: 4 Recipes of Delicious and Healthy Chicken Fries

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

PARTY FOOD: Delicious Chicken Fries -Recipes in masalahealth.comPARTY FOOD: Delicious Chicken Fries -Recipes in masalahealth.com

Four Recipes of Healthy Chicken Fries –

The Recipe of Chicken Wings in:

                                                        Wishing You a Wonderful Day

masalahealth.com

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Nutritious, Kid-Friendly, Vegetarian Food Recipe of Pasta: Vermicelli Upma (with button mushrooms)

This just looks incredibly delicious. Mushrooms, tomato, garlic & chili with vermicelli.

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

VERMICELLI PASTA: VermicelliUpma (with button mushrooms) - Recipe in masalahealth.com VERMICELLI PASTA: VermicelliUpma (with button mushrooms) – Recipe in masalahealth.com

Vermicelli is a traditional type of pasta round in section similar to spaghetti. Vermicelli are also used in many parts of India to make upma. (Upma or Uppumavu or Uppittu is a common South Indian, Maharashtrian and Sri Lankan Tamils breakfast dish. )

For this recipe:-

I:

  • Cooked 4 handful of vermicelli in warm water, until the vermicelli were par-cooked.

Then, in 10 teaspoons of warm vegetable oil,

I:

  • Sautéed ( about 10 ) mashed pieces of garlic cloves,
  • Added finely chopped pieces (of a bunch) of spring onions to the slightly browned garlic pieces,
  • Enriched the mixture with finely chopped pieces of (3 medium) tomatoes,
  • Flavoured the mixture with finely chopped pieces of a Hyderabadi chilli,
  • Boosted the mixture with chopped pieces of button mushrooms (200 gm),
  • Sprinkled the mixture with (1 teaspoon) of salt and (less than…

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All Seasons, Spicy Fish Curry Recipe – Dhoma /Croakar/Dodyaro/Hodki in Piquant Curry

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

FISH CURRY: Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry - Recipe in masalahealth.com FISH CURRY: Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry – Recipe in masalahealth.com

Croakers /Sciaenidsare found worldwide, in both fresh and salt water, they are small to medium-sized fishes.

For this recipe I have used salt water and small sized croakers,

The Recipe:

  • Marinate the fish with generous sprinkle of turmeric powder (usually a teaspoon of turmeric powder for 10 small sized fish) and smidgen of salt according to your preference.
  • For the curry paste I used these ingredients:
  1. Finely grated shreds of coconut meat ( half of the coconut shell )
  2. Chopped pieces of ( 3 medium ) onions
  3. Chopped pieces of one green chilli
  4. One teaspoon of mustard seeds
  5. Few garlic cloves ( about 7 to 10)
  6. A small share of ginger
  7. Chopped pieces of coriander leaves (according to preference – the more greener or zestier you want the curry the more the leaves)
  8. One glass full of (about 5…

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Easy Seafood Recipe of Nutritious Fish Curry of Shark Meat (with balanced diet information)

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

Shark meat has been traded and has been a significant source of protein for centuries, its consumption may occur primarily in coastal areas. Shark meat is common and popular in Asia, shark meat is consumed regularly in Scandinavia, Japan, parts of India, parts of Canada, Sri Lanka, areas of Africa and Mexico; other countries include Korea, Australia, Iceland and European countries.

In this flavourful, nutritious fish curry for shark meat, I have used dried kokum rinds (Malabar tamarind/Garcinia indica), the rind of the fruit is a good source of hydroxycitric acid.

(Source of Information: Wikipedia)

Easy Seafood Recipe of Nutritious Fish Curry of Shark Meat in masalahealth.comEasy Seafood Recipe of Nutritious Fish Curry of Shark Meat in masalahealth.com

Easy Seafood Recipe of Nutritious Fish Curry of Shark Meat:

Quantity of fish: small pieces of 2 small sharks

  • Marinate the shark meat pieces in ½ tsp. of turmeric powder for at least 5-10 minutes
  • For fish curry paste: Grind mince of fresh coconut meat…

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Triple Chocolate Toffee Oatmeal Cookies

Maroscooking

A twist on the conventional oatmeal cookie that has a different chocolate bit in each bite with a hint of buttery toffee.  By pulsing the oatmeal a bit before adding it to the rest of the dry ingredients, you get lovely bits of oatmeal that blend so well with the flour and other ingredients.  The best thing about these cookies is they freeze well, so if you are not making for a crowd, you can easily store in your freezer.

Yield: about 30 large cookies

  • 2 cup flour (I love Bob’s Red Mill pastry flour)
  • 3 cups extra thick oatmeal (Bob’s Red Mill)
  • 2 sticks unsalted butter, softened
  • 2 cups golden brown sugar, firmly packed
  • 2 large eggs
  • 4 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1  teaspoon baking powder
  • 1 teaspoon salt
  • 6 ounces semi-sweet chocolate chips
  • 6 ounces milk chocolate chips
  • 4 oz Ghiradelli white chocolate bar, broken in…

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Peanut Butter Butterscotch Cookies

Maroscooking

This recipe was born from a desire to use up some ingredients in my pantry. I had an assortment of leftover mix-ins and decided to make some cookies out of the ingredients. The results were a pretty delicious cookie worthy of a tall glass of milk. I often find peanut butter cookies to be terribly dry and crumbly, but the addition of bits of brickle and butterscotch chips in the cookie and a little extra butter help to temper that tendency. I added some peanut butter chips as well which add an extra hit of peanut butter flavor. Does peanut butter make these healthy?? Oh well!

Yield about 20 large cookies

Ingredients:

  • 10 tablespoons softened, unsalted butter
  • 2/3 cup creamy peanut butter (I love the natural variety)
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups all flour (I love Bob’s Red Mill Pastry flour)

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Of Chickens and Chickpeas

Of Goats and Greens

Contains:  Legumes.  Is: Gluten-free, grain-free.

Well, perhaps this should be my new blog name, as I don’t yet have those goats I want to raise here.  I’d named this blog after what turned out to be just about my favorite meat source, along with an alliterative, but still sought after from my end, type of veggie source. I tend savory, and am happy with that.  At any rate, the 10th of June is my 9-year anniversary of starting this blog – which apparently started in fits and giggles and not much effort at SEO, as my main focus then was my pre-retirement career.  Oh well, it (the blog) is indeed 9 years old, and here we are.

chicken, chickpea, parsley, artichoke heart, cauliflower rice, guaram masala

Okay, not so fast; I’m keeping the Goats and Greens name going.  But at any rate, as a personal food challenge, I’m bringing you Chickens and Chickpeas.  I am raising chickens, and…

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