tag:blogger.com,1999:blog-72005761478388108842024-03-14T12:18:39.498+07:00Food RaidAnonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-7200576147838810884.post-48734689333455858182017-03-12T11:46:00.001+07:002017-03-12T11:46:08.284+07:00Suspendisse faucibus consequatSuspendisse faucibus consequat mauris, vitae imperdiet sem vestibulum pretium. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Aliquam ut ex gravida ante scelerisque rhoncus. Quisque consectetur sapien non ex tincidunt placerat. Donec commodo nisl enim, et pharetra metus molestie ac. Donec eu aliquam urna, sit amet rutrum leo. Mauris id diam blandit, pulvinar nulla ut, lacinia diam. Ut consequat quam est. Nulla tincidunt ex feugiat nisi eleifend, nec interdum nunc euismod. Donec magna risus, imperdiet nec libero at, volutpat ultrices risus. Aliquam sit amet nisl vitae orci ullamcorper dapibus nec quis turpis. Aliquam ullamcorper, sem vel tempus fringilla, dolor ipsum efficitur ex, quis ultrices orci tortor eget augue. Fusce tellus odio, ultricies porttitor rhoncus eget, maximus auctor nunc. Maecenas congue suscipit metus quis commodo. In in justo accumsan, volutpat ligula non, facilisis augue.<br />
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<br /><br />Fusce posuere mi eros, sit amet imperdiet nisl venenatis accumsan. Pellentesque pellentesque enim vel pharetra venenatis. Phasellus sed ligula aliquet, molestie lacus in, varius orci. Proin ac purus ac velit rutrum consequat quis sed sapien. Pellentesque sit amet scelerisque justo. Vestibulum vel quam non metus rutrum finibus. Vestibulum sit amet mi lobortis elit ornare tristique quis nec quam. Mauris rutrum malesuada rutrum. Sed vel ullamcorper sapien. Maecenas id efficitur velit, at dictum nisi. Nullam vestibulum feugiat justo, et pretium neque scelerisque et. Nullam sit amet condimentum enim. Fusce egestas nulla eget diam porta volutpat.<br /><br />Etiam nisl tortor, mattis eu massa pellentesque, pretium pulvinar ex. Vivamus congue neque non ex auctor, non gravida nulla hendrerit. Donec ligula odio, condimentum quis sodales nec, hendrerit at urna. Proin dignissim dolor quis nunc imperdiet interdum. Aenean at viverra dui. Proin ligula ex, dapibus vel lobortis convallis, ornare in libero. Sed cursus nisl tortor, sit amet aliquet est fermentum sed. Nam ultrices quam ante, a lacinia massa feugiat sed. Nunc ut justo quis tellus fermentum interdum et quis ex. Mauris efficitur consequat velit. Maecenas sagittis, dui vel placerat luctus, massa augue cursus nisi, nec ullamcorper purus libero sit amet urna. Vivamus id lacus nisl. Nunc ac convallis diam. Donec libero nulla, fringilla ut turpis id, semper rutrum urna. Pellentesque quis metus non eros placerat aliquet ut vel quam.<br /><br />Donec posuere, elit a sagittis mattis, dolor turpis bibendum augue, eu fringilla eros quam et leo. Duis justo mauris, pulvinar pulvinar sem sed, tincidunt blandit sapien. Nunc mattis lectus eget tellus vulputate, egestas auctor risus condimentum. Ut accumsan ullamcorper sapien quis dignissim. Sed in lacus nec odio posuere sagittis ac et lectus. Donec congue, mauris a vestibulum scelerisque, orci diam congue dolor, at imperdiet odio nulla vel purus. Fusce et egestas nisi. Vivamus fermentum sem at nibh blandit, sed commodo tortor malesuada. Mauris rhoncus dictum dui nec tristique. Integer ut turpis dolor.<br /><br />Aliquam non arcu sed libero lacinia hendrerit. Donec imperdiet ullamcorper elit. Quisque volutpat nisi tellus, id vulputate elit maximus et. Fusce nibh felis, semper vel arcu sit amet, ullamcorper auctor erat. Mauris pellentesque purus vitae leo finibus gravida. Aenean sodales purus in mi vestibulum, eu tristique dui venenatis. Maecenas faucibus dolor ut lacinia ultricies. Integer rhoncus tempor rhoncus. Donec dignissim ante eu rutrum vestibulum.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-16608386651016363832017-02-14T13:59:00.002+07:002017-02-14T13:59:17.528+07:003 Keuntungan Menggunakan Colocation Info Center<i><b>3 Keuntungan Menggunakan Colocation Info Center</b></i> - Jasa colocation pada data center jadi solusi yang tepat serta mudah untuk memastikan semua data perusahaan berada pada tempat yang tepat dan aman. Bagi perusahaan ataupun organisasi yang pada saat ini sudah mempunyai data center internal atau belum, ada banyak alasan mengapa kamu harus menggunakan jasa colocation untuk perusahaan kamu.<br />
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<a href="https://2.bp.blogspot.com/-03RQP4zyO-Y/WKKqfzTuIlI/AAAAAAAAASU/s3ZB77AiuvQqnCrLGcjw5rwvVuDJEegagCLcB/s1600/xip3qso_by_bloodpistols-da7j4qd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="3 Keuntungan Menggunakan Colocation Info Center" border="0" height="213" src="https://2.bp.blogspot.com/-03RQP4zyO-Y/WKKqfzTuIlI/AAAAAAAAASU/s3ZB77AiuvQqnCrLGcjw5rwvVuDJEegagCLcB/s400/xip3qso_by_bloodpistols-da7j4qd.jpg" title="3 Keuntungan Menggunakan Colocation Info" width="400" /></a></div>
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<h4>
Menawarkan Nilai Ekonomis Untuk Perusahaan</h4>
Sudah banyak perusahaan yang mengalami penghematan biaya yang tergolong cukup banyak saat menggunakan jasa Jakarta colocation. Daripada mengeluarkan banyak biaya hanya untuk membeli gedung baru sebagai induk data atau membeli genset, perusahaan akan sangat menghemat anggaran dengan menggunakan jasa colocation. Oleh karena itu, tidak heran bila perusahaan yang sudah memiliki data center juga akan tetap menggunakan jasa colocation untuk mengalokasikan server mereka dalam rangka memenuhi keperluan pengembangan data center sekalian menjaga keberlangsungan operasional IT perusahaan yang bersangkutan<br />
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<h4>
Kehandalan Aksesibilitas</h4>
Kualitas aksesibilitas induk data memiliki standar mendekati 100% harus terus menerus beroperasi. Untuk memenuhi kualitas tersebut, diperlukan rangkaian metode pengujian yang lama serta memerlukan biaya yang tidak sedikit. Oleh sebab tersebut, dengan menggunakan jasa data center, sebuah perusahaan jadi lebih terdukung untuk mencukupi kebutuhan pengembangan infrastruktur IT secara lebih efektif dan juga efisien<br />
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<h4>
Terjamin Keamanan Selama 24 Jam</h4>
Operasional pusat data punya standar keamanan yang sangat tinggi. Dengan lokasi gedung yang terpisah dengan kantor atau ruang lain, posisi tersebut tentu akan sangat mudah diawasi dan meminimalisir akibat adanya sabotase, kerusuhan, kebakaran, banjir, gempa, serta bencana alam. Dengan demikian, pihak perusahaan selaku klien colocation server akan merasa lebih nyaman dan tenang karena dapat menghindari perkara gangguan seperti ini. Selain itu, data center juga menfasilitasi layanan pelanggan selama 24 jam tanpa henti. Hebatnya, layanan tersebut sudah termasuk biaya yang dikenakan dalam colocation data center<br />
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Secara umum, colocation data center Indonesia menjadi salah satu hal yang penting di era digital seperti saat ini untuk mendukung rangkaian aktivitas usaha. Pertimbangan dari faktor ekonomis dan keamanan untuk menempatkan server serta jaringan di data center menjadi pilihan yang bijak, khususnya dalam rangka menghadapi persaingan usaha agar tidak membebani modal perusahaan dan menghemat biata IT perusahaanAnonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-84750616667634281242017-01-01T11:23:00.002+07:002017-01-07T07:16:20.467+07:00HTC 10 Evo previewYes, HTC is back, this time with a lightweight, all-metal smartphone packing brains aplenty. Oh, and it comes with a pair of USB Type-C dual adaptive earphones that tailor sound to your ear’s unique structure. Fancy stuff!<br />
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Hang on, this phone looks familiar… Yeah, the Evo’s a bit of a melting pot when it comes to design and components. It borrows the HTC 10’s ‘designed by light’ aesthetic, which we really like, but uses the guts from last year’s flagship, the HTC M9 – most notably the Qualcomm Snapdragon 810 chipset and 20-megapixel camera.<br />
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So what’s actually new here? There are plenty of new features to shout about here. First up is the screen size, as the HTC 10 Evo is a 5.5-inch behemoth. The Evo is also one of the first - if not the first - aluminium Android smartphones with a water resistance rating of IP57.<br />
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HTC usually do a good job with audio. Is that true with the 10 Evo? Aye! HTC has joined Apple in ditching the headphone jack, but makes up for it with a pair of BoomSound Adaptive Audio earbuds that plug into the USB Type-C port. They pump out 24-bit Hi-Res Audio and use ultrasound to automatically create a personal sound profile tailored to the structure of your ears.<br />
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That’s impressive. What else should I know? Well, the 10 Evo can record 4K video. It also has a fingerprint sensor for super fast access, packs in a large 3,200mAh battery supporting Quick Charge 2.0, and will launch running Android 7.0 Nougat.<br />
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Say I’m interested. When can I buy it? UK customers are able to buy the 10 Evo now from HTC’s website only.<br />
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Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-789417065732272412016-12-31T13:51:00.001+07:002017-01-07T07:15:57.302+07:00How To Customize Your Cake LayoutAs an alternative of the typical bride and groom cake topper, you can have a mini-edition of you and your spouse-to-be in the form of a caricature sculpture.<br />
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One more way to personalize the cake is to have a memento of your romance involved in the cake design-it may be the poem that the groom gave the bride when he proposed or the photo of the couple's very first excursion with each other. In this form of cake, the alternatives are infinite.<br />
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Wedding ceremony cakes occur in a wide variety of hues, designs, models, flavors and variations that it will not be tough to discover a person that would make you and your partner-to-be say wow in delight. With this helpful information on cake trends for 2009, creating a choice would even be much a lot easier.<br />
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Every single birthday is a special day that deserves recognition and celebration. These are days that can commemorate the accomplishments of the previous 12 months or give good wishes for the 12 months to come.<br />
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No subject if the birthday is for an individual who is six or sixty, a magnificent cake will enable produce an unforgettable memory. Any time you have to produce a birthday masterpiece there are a pair of things to retain in brain: the celebrant's interests and your individual talents. <br />
For non-bakers, take into consideration obtaining by yourself a cake decorating kit. These will have equipment to guide you create lots of distinct models easily with your icing. As an alternative of purely composing "Satisfied Birthday _______", attempt to place some substance close to it. A theme is a excellent idea. Many popular textbooks, videos, and Television exhibits have toys, cards, and novelty products that can be employed on a cake.<br />
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It is simple to make a essential rectangular cake, frost it green, make white, regularly spaced lines on it, and with a pair of plastic novelty toys you have a football subject for the sports lover.<br />
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An additional effortless sport cake is a round cake frosted white with red, curved, dotted lines to make a baseball.<br />
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If you have a bit far more baking practical experience you might want to create the cake up a bit. Making a thoroughly edible landscape cake can be plenty of pleasurable. If your boy or girl is interested in science you can bake one particular rectangular cake, two dome cakes (one baked in a 4-liter pyrex bowl and the other in a 2-liter bowl), and cupcakes. The rectangular cake is frosted green (or any other color to make a landscape). <br />
The dome cakes are placed on the rectangular cake, the greatest to begin with and the lesser on top of it, with a cupcake placed on best of the scaled-down cake. This produces a mountain or volcano that can be covered with chocolate frosting.<br />
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If you want it to be a volcano you can scoop out the top of the cupcake and use a red frosting or homemade candy lava to place in the prime of the cupcake and operate rivulets down the aspect.<br />
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Use toys to place it in a forest or city, or use unique colored frosting to set it close to a river. If you want to use vanilla frosting, it can turn out to be a winter months scene with a ski hill.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-4452629363332044732016-12-31T13:49:00.000+07:002017-01-07T07:15:25.943+07:00How to Make Perfect CupcakesCupcakes are still as popular as ever and rightly so. They are perfect miniature cakes and come with such a variety of flavours and toppings they could never really become boring. There are a multitude of cupcake recipes, mostly for sponge mixtures, but I've actually found it quite difficult to find the 'perfect' recipe! So, here I'm sharing a recipe I've adapted based on all those I've tried and tested and I'm also sharing some of the tips I've learnt along the way.<br />
Cupcakes Recipe<br />
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Ingredients:-<br />
<ul>
<li>100g Butter, softened</li>
<li>120g Self-raising flour</li>
<li>20g Cornflour</li>
<li>140g Caster sugar</li>
<li>1 teaspoon Baking powder</li>
<li>1 teaspoon Vanilla extract</li>
<li>2 Large eggs</li>
<li>3 tablespoons milk</li>
</ul>
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Method:-<br />
<ol>
<li>Pre-heat the oven to 180c / 160c Fan / Gas 4</li>
<li>Beat all the ingredients together in a mixer for one minute. (Ingredients need to be mixed well but not over beaten)</li>
<li>Fill cupcake cases half way and place these in a deep muffin tin to keep their shape.</li>
<li>Bake for 20 minutes in the centre of the oven. Cool for a few minutes in the pan and then take out to cool on a wire rack.</li>
<li>Top Tips for perfect cupcakes</li>
<li>Check the oven temperature is correct before cooking - the cupcakes may come away from their cases if the oven is not hot enough or they haven't been cooked long enough.</li>
<li>If you want a domed shape cupcake, fill the case to 3/4 full.</li>
<li>Warm your eggs before using them by placing them in a bowl of warm water (still in their shells) for a few minutes. This will help to prevent them curdling. Then break them and whisk lightly before adding to the other ingredients.</li>
<li>Make sure your butter is well softened. Many recipes recommend using margarine for good results but the flavour is always better with a good quality butter.</li>
<li>When the cupcakes are taken out of the oven and still warm, brush them with a syrup to add flavour and moisture. This can be made with a little water boiled in a pan with a little sugar. Various flavours can also be added or melt some jam with a little water.</li>
<li>Add a moist, flavoured filling by cutting a small cone shape from the top of the cupcake. Then fill this with some jam or curd. The cone can then be replaced before the topping is added.</li>
<li>Cupcakes can then be decorated to taste...</li>
</ol>
Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-46819466959256591062016-10-18T22:39:00.002+07:002017-01-07T07:15:00.986+07:00paper towel and continue with the rest. Serve immediately.Karaage Japanese Fried Chicken Recipe<br />
SERVES 1<br />
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See Also: Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe<br />
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Ingredients:<br />
✔ 450 grams chicken thigh, deboned, with skin on and cut into bite size pieces<br />
✔ 1 tablespoon soy sauce<br />
✔ 2 tablespoons mirin (Japanese sweet rice wine)<br />
✔ 1/2 teaspoon coarse salt<br />
✔ Generous 2 teaspoons grated ginger<br />
✔ Generous 2 teaspoons grated garlic<br />
✔ 1/3 cup potato starch<br />
✔ 1/2 tsp freshly ground black pepper<br />
✔ Chili Flakes (powder)<br />
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See Also: Ambessa Tea-Brined, Double Fried Chicken Recipe<br />
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<a href="https://dl.winudf.com/c/APK/2971/0336f0a8bcb333c3.apk?_fn=Q2xhc2ggb2YgQ2xhbnNfdjguNTUxLjI0X2Fwa3B1cmUuY29tLmFwaw&_p=Y29tLnN1cGVyY2VsbC5jbGFzaG9mY2xhbnM%3D&as=44aca79a58cfe5e5b05bcb1ec252d782583161f7&c=2%7CGAME_STRATEGY&k=45c0ebb1f6f27c512d6da983211185e35834a170" rel="nofollow">Clash Of clans Link1</a><br />
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Directions:<br />
<ol>
<li>In a medium mixing bowl, combine the chicken, soy sauce, mirin, salt, ginger and garlic. Mix well to combine and chill in the fridge for at least 30 minutes. Add 2 teaspoons of chili flakes or powder (more if you want plenty of heat)</li>
<li>In a small bowl, combine the starch and ground pepper and mix.</li>
<li>Use deep-fat-fryer or heat saucepan of oil to 350 degrees F.</li>
<li>Dip a handful of chicken pieces into the starch mixture until each piece is covered well. Drop into the hot oil and when the chicken pieces float to the top, they are done. Repeat with the rest.</li>
<li>Once all the chicken is done, place the back into the hot oil and fry until golden brown. Transfer to a paper towel and continue with the rest. Serve immediately.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-20088820479803410602016-09-14T07:24:00.001+07:002016-11-20T08:09:51.736+07:00contoh postingan<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-dz4uljBi3iY/V9iYsXeAxWI/AAAAAAAAAOk/t8zuNWrY3FIEZgNLro3s4ULsTFmw49UNQCEw/s1600/black-planet-surface-1920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-dz4uljBi3iY/V9iYsXeAxWI/AAAAAAAAAOk/t8zuNWrY3FIEZgNLro3s4ULsTFmw49UNQCEw/s640/black-planet-surface-1920.jpg" width="640" /></a></div>
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lorem ipsum Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-63102760724190791332016-07-20T08:00:00.000+07:002016-09-06T17:43:17.894+07:00Baked Eggs with Tomato Topper Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Hbb5CMG7dUw/V463HkgC4nI/AAAAAAAAAH8/UOQXqe6IrDEdRUyQZ7bZ6x3M2XoCTIC1wCLcB/s1600/baked%2Beggs%2Bwith%2Btomato%2Btopper.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Eggs with Tomato Topper Recipe" height="474" src="https://4.bp.blogspot.com/-Hbb5CMG7dUw/V463HkgC4nI/AAAAAAAAAH8/UOQXqe6IrDEdRUyQZ7bZ6x3M2XoCTIC1wCLcB/s640/baked%2Beggs%2Bwith%2Btomato%2Btopper.jpg" style="border: none;" title="Baked Eggs with Tomato Topper" width="640" /></a></div>
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<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/baked-eggs-with-tomato-topper.html">Baked Eggs with Tomato Topper Recipe</a></i></b></h4>
Placing the ramekins on a baking sheet makes moving them to and from the oven easier.<br />
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<b>PREP</b> 20 minutes<br />
<b>BAKE</b> 16 minutes<br />
<b>MAKES</b> 4 servings (1 egg dish and 2 tablespoons tomato topper each)<br />
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<div class='bacajuga'>
<h4>Baca Juga</h4>
<script src="/feeds/posts/summary/-/Eggs?max-results=3&alt=json-in-script&callback=bacajuga"></script>
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<h4>
Ingredients:</h4>
<b>✔</b> 1 medium roma tomato, finely chopped (1⁄3 cup)<br />
<b>✔</b> 1 tablespoon finely chopped green onion<br />
<b>✔</b> 1 tablespoon snipped fresh cilantro<br />
<b>✔</b> 1 teaspoon finely chopped jalapeño pepper<br />
<b>✔</b> 1 teaspoon lime juice<br />
<b>✔</b> 1/8 teaspoon salt<br />
<b>✔</b> Nonstick cooking spray<br />
<b>✔</b> 4 egg whites<br />
<b>✔</b> 4 eggs<br />
<b>✔</b> 4 tablespoons fat-free milk<br />
<b>✔</b> 1/4 teaspoon black pepper<br />
<b>✔</b> 2 tablespoons finely shredded reduced-fat cheddar cheese<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/balsamic-roasted-tomato-and-avocado-toasties.html" target="_blank">Balsamic Roasted Tomato and Avocado Toasties Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1. </b>For tomato topper, in a small bowl combine tomato, green onion, cilantro, jalapeño pepper, lime juice, and salt; set aside.<br />
<br />
<b>2.</b> Preheat oven to 350°F. Coat four 8-ounce ramekins with cooking spray. Place an egg white in each dish. Top each with a whole egg, positioning the yolk in the center of the ramekin. Add 1 tablespoon milk to each ramekin. Top evenly with black pepper, then cheese. Place ramekins on a baking sheet.<br />
<br />
<b>3.</b> Bake, uncovered, for 16 to 18 minutes or until eggs are set around edges but still a little jiggly in the center. Top each serving evenly with the tomato topper.<br />
<br />
<b>Nutrition facts per serving:</b> 107 cal., 6 g total fat (2 g sat. fat), 214 mg chol., 231 mg sodium, 2 g carb. (0 g fiber, 2 g sugars), 12 g pro.<br />
<b>Exchanges:</b> 2 lean meat, 0.5 fat.<br />
<br />
<b>*Test Kitchen Tip:</b> Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-77228596083248079392016-07-18T21:00:00.000+07:002016-07-18T21:00:03.313+07:00Balsamic Roasted Tomato and Avocado Toasties Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-YqVT7CdfH6Q/V4zWUjjs1gI/AAAAAAAAAHs/ma3n7VJDqeAYMqxkf5sZDgcoCu3iYZxBgCLcB/s1600/Balsamic%2BRoasted%2BTomato%2Band%2BAvocado%2BToasties.jpg"><img alt="Balsamic Roasted Tomato and Avocado Toasties Recipe" height="342" src="https://3.bp.blogspot.com/-YqVT7CdfH6Q/V4zWUjjs1gI/AAAAAAAAAHs/ma3n7VJDqeAYMqxkf5sZDgcoCu3iYZxBgCLcB/s640/Balsamic%2BRoasted%2BTomato%2Band%2BAvocado%2BToasties.jpg" style="border: none;" title="Balsamic Roasted Tomato and Avocado Toasties" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.co.id/2016/07/balsamic-roasted-tomato-and-avocado-toasties.html">Balsamic Roasted Tomato and Avocado Toasties Recipe</a></i></b></h4>
Sticky, slightly caramelised slow-roasted tomatoes are delicious and extremely versatile, so it’s worth trebling the quantity given below and cooking some extra to toss with hot pasta, say, or to use as a garnish for a puréed vegetable soup.<br />
<br />
<b>SERVES </b>2<br />
<b>PREP </b>5 minutes<br />
<b>COOK </b>1 hour<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/mexican-brunch-burritos.html" target="_blank">Mexican Brunch Burritos Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>3 tomatoes<br />
<b>✔ </b>1 tsp balsamic vinegar<br />
<b>✔ </b>olive oil, for drizzling<br />
<b>✔ </b>1 ripe avocado<br />
<b>✔ </b>juice of ½ lemon (1 tbsp)<br />
<b>✔ </b>2 thick slices sourdough or multi-seed bread<br />
<b>✔ </b>sea salt and freshly ground black pepper<br />
<b>✔ </b>few chives, snipped, to serve<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/egg-and-bacon-breakfast-salad.html" target="_blank">Egg and Bacon Breakfast Salad Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1.</b> Preheat the oven to 170°C, 325°F, gas mark 3.<br />
<br />
<b>2. </b>Cut the tomatoes in half and place them, cut side up, on a baking tray. Sprinkle with balsamic vinegar and drizzle with olive oil. Grind a little sea salt and black pepper over the top and bake in the oven for 1 hour.<br />
<br />
<b>3.</b> Cut the avocado in half, remove the stone (pit) and scoop out the flesh. Using a fork, mash it roughly with the lemon juice and some salt.<br />
<br />
<b>4.</b> Toast the bread and spread with the mashed avocado. Arrange the roasted tomatoes on top and sprinkle with the chives.<br />
<br />
<b>OR YOU CAN TRY THIS…</b><br />
– If you like garlic, add some crushed cloves to the tomatoes before roasting, or even mash a raw clove with the avocado.<br />
– Lime juice works well if you don’t have a spare lemon.<br />
– Instead of topping the avocado toasties with tomatoes, try grilled or sweet pepperdew peppers, a spoonful of hot salsa or a drizzle of sweet chilli sauce. Thin-sliced smoked salmon or Parma ham are great, too, as is diced chorizo.<br />
– Spread the toast with some chilli jam or spicy chutney before adding the avocado.<br />
– Drizzle lightly with Tabasco, harissa or chilli oil.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-48389522604797624612016-07-17T22:00:00.000+07:002016-07-17T22:00:25.013+07:00Egg and Bacon Breakfast Salad Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ToqkGGYZ7ps/V4uRbinYvkI/AAAAAAAAAHc/4KWqLPwk9EoWbUhfibrXjpNligAVv8Q7wCLcB/s1600/Egg%2BBacon%2BBreakfast%2BSalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Egg and Bacon Breakfast Salad Recipe" height="426" src="https://4.bp.blogspot.com/-ToqkGGYZ7ps/V4uRbinYvkI/AAAAAAAAAHc/4KWqLPwk9EoWbUhfibrXjpNligAVv8Q7wCLcB/s640/Egg%2BBacon%2BBreakfast%2BSalad.jpg" style="border: none;" title="Egg and Bacon Breakfast Salad" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/egg-and-bacon-breakfast-salad.html">Egg and Bacon Breakfast Salad Recipe</a></i></b></h4>
This is an unusual and healthy twist on the more familiar egg and bacon fry up. It’s not only delicious and refreshing but more slimming than the original, too. Don’t be alarmed at the idea of adding vinegar to the poaching water for the eggs; it doesn’t affect their flavour but it does help to coagulate the protein in the egg whites.<br />
<br />
<b>SERVES</b> 2<br />
<b>PREP</b> 10 minutes<br />
<b>COOK</b> 6 minutes<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/mexican-brunch-burritos.html" target="_blank">Mexican Brunch Burritos Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>2 rashers (slices) smoked back bacon<br />
<b>✔ </b>1 tsp white wine vinegar<br />
<b>✔ </b>2 medium eggs<br />
<b>✔ </b>1 ripe avocado<br />
<b>✔ </b>8 baby plum tomatoes, halved<br />
<b>✔ </b>4 spring onions (scallions), thinly sliced<br />
<b>✔ </b>100g/4oz (4 cups) rocket (arugula), baby spinach or mixed salad leaves<br />
<b>✔ </b>3 tbsp vinaigrette or balsamic dressing<br />
<b>✔ </b>salt and freshly ground black pepper<br />
<b>✔</b> toasted ciabatta or sourdough, to serve<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/vietnamese-fried-chicken-thighs-with-garlic-chile-glaze.html" target="_blank">Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe</a></b><br />
<br />
<h4>
Directions:</h4>
<b>1.</b> Heat a non-stick frying pan (skillet) and dry-fry the bacon for 2–3 minutes until crisp and golden brown. Remove and drain on kitchen paper (paper towels).<br />
<br />
<b>2.</b> Heat some water in a pan to simmering point. Add the vinegar and then gently break in the eggs. Cook very gently for about 3 minutes until the whites are set but the yolks are still runny.<br />
<br />
<b>3.</b> While the eggs are cooking, halve, stone (pit) and peel the avocado. Slice the flesh thinly and mix with the tomatoes, spring onions and salad leaves in a bowl, then toss lightly in the dressing of your choice. Divide between 2 serving plates.<br />
<br />
<b>4.</b> Carefully remove the poached eggs from the pan with a slotted spoon and place one on top of each salad. Season lightly with salt and pepper and crumble the crispy bacon over the top. Serve at once while the eggs are warm, with toasted bread.<br />
<br />
<b>OR YOU CAN TRY THIS…</b><br />
<b>–</b> Dry-fry thin slices of Parma ham and add to the salad instead of bacon.<br />
<b>–</b> Vegetarians can omit the bacon and add some diced feta cheese or even vegetarian bacon-style rashers, such as Quorn.<br />
<b>–</b> Experiment with different flavours: try adding chopped herbs, diced red onion, grilled red and yellow (bell) pepper strips or some crisp croûtons.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-85683836209874522542016-07-17T21:00:00.000+07:002016-07-17T21:00:23.701+07:00Mexican Brunch Burritos Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pQJzUhfc32A/V4uM7TVJ9PI/AAAAAAAAAHQ/K48mChYTzgAErFsl26QZhTzQvXKlWx9_QCLcB/s1600/Mexican%2BBrunch%2BBurritos.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Brunch Burritos Recipe" height="424" src="https://1.bp.blogspot.com/-pQJzUhfc32A/V4uM7TVJ9PI/AAAAAAAAAHQ/K48mChYTzgAErFsl26QZhTzQvXKlWx9_QCLcB/s640/Mexican%2BBrunch%2BBurritos.jpg" style="border: none;" title="Mexican Brunch Burritos" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/mexican-brunch-burritos.html">Mexican Brunch Burritos Recipe</a></i></b></h4>
This quick and easy breakfast can be piled on top of a tortilla and then rolled up and eaten by hand. It’s a great nutritious way to start the day. Choose multi-seed or multi-grain wraps – they have more fibre than regular flour or corn ones.<br />
<br />
<b>SERVES </b>2<br />
<b>PREP </b>10 minutes<br />
<b>COOK </b>6–8 minutes<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/clickety-clack-croc.html" target="_blank">Clickety Clack Croc Cake Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>2 large multi-seed or multi-grain tortilla wraps<br />
<b>✔ </b>1 tbsp olive oil<br />
<b>✔ </b>4 spring onions (scallions), diced<br />
<b>✔ </b>1 red chilli, deseeded and diced<br />
<b>✔ </b>6 cherry tomatoes, chopped<br />
<b>✔ </b>3 medium eggs<br />
<b>✔ </b>2 tbsp chopped coriander (cilantro)<br />
<b>✔ </b>1 ripe avocado<br />
<b>✔ </b>2 tbsp low-fat sour cream<br />
<b>✔ </b>salt and freshly ground black pepper<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/rubber-duck.html" target="_blank">Rubber Duck Cake Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1.</b> Heat the tortillas in a low oven or on a hot griddle (grill) pan, according to packet instructions.<br />
<b><br /></b>
<b>2.</b> In a non-stick frying pan (skillet), heat the oil and gently cook the spring onions, chilli and tomatoes for 3–4 minutes.<br />
<b><br /></b>
<b>3.</b> Whisk the eggs and seasoning in a bowl with the coriander. Pour into the hot pan and stir over a low heat until they start to scramble and set. Take care not to overcook them.<br />
<b><br /></b>
<b>4.</b> Halve, stone (pit) and peel the avocado and cut the flesh into dice.<br />
<b><br /></b>
<b>5.</b> Divide the scrambled egg mixture between the warm tortillas and top with the avocado and sour cream. Fold over or roll up and eat straight away.<br />
<br />
<b>OR YOU CAN TRY THIS…</b><br />
<b>–</b> For a more slimming version, substitute low-fat natural yoghurt for the sour cream and use smaller wraps or reduced-fat ones.<br />
<b>–</b> Instead of adding diced avocado to the burritos, use guacamole (see recipe here).<br />
<b>– </b>If you like your burritos with a bit of heat, top them with a spoonful of hot salsa.<br />
<b>– </b>If you’re feeling really hungry, sprinkle some grated Cheddar or Monterey Jack cheese over the top, or stir it into the scrambled egg mixture.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-24238232703742744652016-07-16T23:00:00.000+07:002016-07-17T20:52:14.778+07:00Rubber Duck Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-lQADSgcbEIE/V4pGOYI-gwI/AAAAAAAAAHA/YjwfywKNWtMN3yAO245ZJqP7hlZRGjb3wCLcB/s1600/Rubber%2BDuck.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Rubber Duck Recipe" height="418" src="https://4.bp.blogspot.com/-lQADSgcbEIE/V4pGOYI-gwI/AAAAAAAAAHA/YjwfywKNWtMN3yAO245ZJqP7hlZRGjb3wCLcB/s640/Rubber%2BDuck.jpg" style="border: none;" title="Rubber Duck" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/rubber-duck.html">Rubber Duck Recipe</a></i></b></h4>
You’ll need to buy a selection of rubber ducks in assorted sizes for this cake – the ones from your own bath tub really won’t do! Meringue buttercream topped with sugar pearls gives the top of this cake a real bubbly bath appearance.<br />
<br />
<b>SERVES</b> 16–20<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/lion-cake.html" target="_blank">Lion Cake Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>FOR THE VANILLA SPONGE</b><br />
<b>✔ </b>350g unsalted butter<br />
<b>✔ </b>350g caster sugar<br />
<b>✔ </b>2 teaspoons vanilla extract<br />
<b>✔ </b>6 eggs, lightly beaten<br />
<b>✔ </b>300g plain flour<br />
<b>✔ </b>50g cornflour<br />
<b>✔ </b>4 teaspoons baking powder<br />
<b>✔ </b>a pinch of salt<br />
<b>✔ </b>5 tablespoons milk<br />
<b>✔ </b>6–8 tablespoons jam, any flavour<br />
<br />
<b>FOR THE MERINGUE BUTTERCREAM</b><br />
<b>✔ </b>250g caster sugar<br />
<b>✔ </b>4 egg whites<br />
<b>✔ </b>1 teaspoon vanilla extract<br />
<b>✔ </b>a pinch of salt<br />
<b>✔ </b>325g unsalted butter<br />
<br />
<b>FOR THE DECORATION</b><br />
<b>✔ </b>1kg ready-roll fondant icing<br />
<b>✔ </b>blue food-colouring pastes in various shades<br />
<b>✔ </b>white sugar pearls<br />
<b>✔ </b>icing sugar, for dusting<br />
<br />
<b>YOU WILL ALSO NEED</b><br />
<b>✔ </b>2 x 23cm round cake tins<br />
<b>✔ </b>string, for measuring<br />
<b>✔ </b>plain round cutters in different sizes<br />
<b>✔ </b>disposable piping bag<br />
<b>✔ </b>plain nozzle<br />
<b>✔ </b>small rubber ducks<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/baked-fried-italian-herb-chicken-legs.html" target="_blank">Baked Fried Italian Herb Chicken Legs Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>MAKE THE VANILLA SPONGE</b><br />
<b>1.</b> Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with discs of buttered baking parchment.<br />
<br />
<b>2.</b> Make the vanilla sponge mix following the instructions on here, up to the end of step 3.<br />
<br />
<b>3.</b> Divide the batter evenly between the prepared tins and spread it level with a palette knife or the back of a spoon. Bake for 30–35 minutes until golden, well risen and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.<br />
<br />
<b>ASSEMBLE THE CAKE</b><br />
<b>4.</b> Make the meringue buttercream following the instructions on here.<br />
<br />
<b>5.</b> Using a long serrated knife, trim the tops of the cakes to level them and cut each one in half horizontally. Lay one of the bottom slices on a cake board and spread it with a third of the jam. Spread about a fifth of the buttercream over the jam and sandwich with another cake layer. Repeat three times and then cover the whole cake with half the remaining buttercream – you want an even, thin crumb coat layer that covers the entire sponge.<br />
<br />
<b>DECORATE THE CAKE</b><br />
<b>6.</b> Tint 750g of the ready-roll icing the palest shade of blue using a cocktail stick dipped into the food-colouring paste and knead until smooth and an even colour.<br />
<br />
<b>7.</b> Roll out the blue fondant on a lightly dusted work surface to make a long strip the same length as the circumference of the cake and 2cm wider than its height. It is easy to measure this using a length of string. Trim the ends to neaten them and roll up the icing into a tight roll. Hold the icing against the side of the cake with the bottom edges lined up and, starting at one of the short ends, carefully unroll it around the cake to cover it smoothly. Lightly moisten the join with a little water to seal. Roll the excess icing at the top down to create the effect of a roll-top bath.<br />
<br />
<b>8.</b> Divide the remaining icing into 3 and tint 2 of the portions different shades of blue. Leave the third portion white.<br />
<br />
<b>9.</b> Roll out the white icing to about 1mm thick and use the cutters to stamp out discs in assorted sizes. Repeat with the blue icings. Very lightly brush the discs with water and press them around the sides of the cake to look like bubbles.<br />
<br />
<b>10.</b> Scoop the remaining buttercream into a piping bag fitted with a plain nozzle and pipe little spheres of frosting to resemble bubbles all over the top of the cake. Pipe a mound of bubbles to one side of the bathtub and some more spilling onto the cake board. Scatter with sugar pearls and sit the rubber ducks among the bubbles to serve.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-85186141070085537462016-07-16T22:00:00.000+07:002016-07-17T20:51:58.867+07:00Clickety Clack Croc Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rXTx34yxPWY/V4pCuEdSecI/AAAAAAAAAG0/Sfegebz4JugQDCGpDrDk31KxWXHphoPLACLcB/s1600/Clickety%2BClack%2BCroc.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Clickety Clack Croc Recipe" height="390" src="https://1.bp.blogspot.com/-rXTx34yxPWY/V4pCuEdSecI/AAAAAAAAAG0/Sfegebz4JugQDCGpDrDk31KxWXHphoPLACLcB/s640/Clickety%2BClack%2BCroc.jpg" style="border: none;" title="Clickety Clack Croc" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/clickety-clack-croc.html">Clickety Clack Croc Recipe</a></i></b></h4>
You’ll need to plan in advance where you want to serve this cake from as it is easier to finish icing the sections when they are in position. See here for diagrams of how to cut out and assemble the cake shapes.<br />
<br />
<b>SERVES </b>12–16<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/bunny-rabbit-cake.html" target="_blank">Bunny Rabbit Cake Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>FOR THE VANILLA SPONGE</b><br />
<b>✔ </b>350g unsalted butter<br />
<b>✔ </b>350g caster sugar<br />
<b>✔ </b>2 teaspoons vanilla extract<br />
<b>✔ </b>6 eggs, lightly beaten<br />
<b>✔ </b>300g plain flour<br />
<b>✔ </b>50g cornflour<br />
<b>✔ </b>4 teaspoons baking powder<br />
<b>✔</b> a pinch of salt<br />
<b>✔ </b>5 tablespoons milk<br />
<b>✔ </b>400g raspberry or apricot jam<br />
<br />
<b>FOR THE VANILLA BUTTERCREAM</b><br />
<b>✔ </b>400g unsalted butter<br />
<b>✔ </b>800g icing sugar, sifted<br />
<b>✔ </b>2 teaspoons vanilla bean paste or extract<br />
<b>✔ </b>4 tablespoons milk<br />
<br />
<b>FOR THE DECORATION</b><br />
<b>✔ </b>light and dark green, yellow and black food-colouring pastes<br />
<b>✔ </b>50g white fondant icing<br />
<b>✔ </b>strawberry liquorice laces<br />
<b>✔ </b>light and dark green nonpareils sprinkles<br />
<br />
<b>YOU WILL ALSO NEED</b><br />
<b>✔ </b>3 x 20cm square cake tins<br />
<b>✔ </b>6cm round cutter<br />
<b>✔ </b>2 or 3 baking sheets<br />
<b>✔ </b>disposable piping bag<br />
<b>✔ </b>open star nozzle<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/lion-cake.html" target="_blank">Lion Cake Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>MAKE THE VANILLA SPONGE</b><br />
<b>1.</b> Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with squares of buttered baking parchment.<br />
<br />
<b>2.</b> Make the vanilla sponge mix following the instructions on here, up to the end of step 3.<br />
<br />
<b>3.</b> Divide the cake mix evenly between the prepared tins and spread it level with a spatula or the back of a spoon. Bake for 25–30 minutes or until well risen, golden brown and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 4–5 minutes and then carefully turn out onto a wire rack and leave until cold.<br />
<br />
<b>CUT THE PIECES FOR THE CROCODILE</b><br />
<b>4.</b> Use the diagram on here to help you cut the sponge layers into several triangles and circles. First use a large serrated knife to cut each cake in half diagonally, corner to corner, to give 6 large sponge triangles. Cut 3 of these large triangles in half again to make 6 even-sized triangles and set them aside.<br />
<br />
<b>5.</b> Use the cutter to stamp out 4 discs from one of the large triangles and discard the trimmings. Set aside.<br />
<br />
<b>6.</b> Take another large triangle and cut notches at the centre of each edge. Cut from point to point to make 4 medium triangles. Set aside.<br />
<br />
<b>7.</b> Take the final large triangle and cut 2 notches along the long edge, one-third and two-thirds of the way along. Cut at right-angles from these notches to make one arrow-shaped piece and 2 triangles. Cut the triangles through the middle to make 4 small triangles. Set aside.<br />
<br />
<b>ASSEMBLE THE CROC</b><br />
<b>8.</b> Make the vanilla buttercream following the instructions on here. Line a baking sheet with baking parchment.<br />
<br />
<b>9.</b> Use a little jam to sandwich the large triangles together in pairs, flat sides together. Stand them upright on a baking sheet, long edges down, and spread with a thin crumb coat layer of buttercream. Repeat with the medium triangles and 2 of the small triangles.<br />
<br />
<b>10.</b> Take the final small triangles and use a little jam to stick them together at the long edges to make a square. Stick this flat against the square end of the arrow-shaped piece to make the croc’s head. Coat the whole head in buttercream. Chill all the pieces for 30 minutes to set.<br />
<br />
<b>11.</b> Spoon 6 tablespoons of buttercream into a small bowl and tint it yellow using food-colouring paste. Use a palette knife to cover the round sponge pieces in a thin crumb coat of buttercream and return to the fridge for 30 minutes. Cover the remaining yellow buttercream in cling film to stop it drying out.<br />
<br />
<b>12.</b> Divide the remaining plain buttercream between 2 bowls and colour each a different shade of green. Spread the sides of 2 of the big triangles, 1 of the small triangles and the whole head in a thick layer of the darker shade of green. Spread the sides of the remaining triangles in the lighter green. Spread the remaining yellow buttercream over the wheels. Chill all the pieces for another 30 minutes.<br />
<br />
<b>13.</b> Place the lighter green large triangle in the centre of a long cake board or directly onto the serving table on an oilcloth tablecloth. Place the darker large triangles either side, leaving a small gap between each section. Position the medium triangles at either end. Place the head at one end and the small triangle at the opposite end to make a tail. Position the yellow wheels either side.<br />
<br />
<b>14.</b> Scoop the remaining light green buttercream into a piping bag fitted with a star nozzle and pipe rosettes across the tops of the lighter sections. Repeat with the darker green buttercream.<br />
<br />
<b>15.</b> Pinch off 2 cherry sized pieces of sugarpaste, roll them into balls and press them into discs. Pinch off 2 pea-sized pieces of sugarpaste and tint them black using food-colouring paste. Roll them into balls and press them into discs. Use a dab of water to attach the black discs to the white ones to make eyes and press them into the buttercream on either side of the crocodile’s nose. Divide the remaining sugarpaste into 12 even-sized pieces. Roll them into balls and position one between each section of the crocodile to resemble joining pieces.<br />
<br />
<b>16.</b> Place a long liquorice lace at the crocodile’s mouth for a string and scatter the tops of the cake pieces with light and dark green nonpareils sprinkles to serve.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-43409176901575498622016-07-15T22:00:00.000+07:002016-07-15T22:00:04.952+07:00Bunny Rabbit Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-HWkvjhxPfHA/V4jmO6Sq4EI/AAAAAAAAAGg/S2bc7dQ19Cw0ymODDB9uGCpcugOgthgzgCEw/s1600/Bunny%2BRabbit%2BCake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bunny Rabbit Cake Recipe" style="border:none" height="446" src="https://2.bp.blogspot.com/-HWkvjhxPfHA/V4jmO6Sq4EI/AAAAAAAAAGg/S2bc7dQ19Cw0ymODDB9uGCpcugOgthgzgCEw/s640/Bunny%2BRabbit%2BCake.jpg" title="Bunny Rabbit Cake" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/bunny-rabbit-cake.html">Bunny Rabbit Cake Recipe</a></i></b></h4>
A cute cake that could be coated in chocolate buttercream (here) and milk chocolate curls if you prefer.<br />
<b>SERVES</b> 12<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-fried-chicken-on-stick.html" target="_blank">Oven Fried Chicken on a Stick Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>FOR THE VANILLA SPONGE</b><br />
<b>✔ </b>350g unsalted butter<br />
<b>✔ </b>350g caster sugar<br />
<b>✔</b> 2 teaspoons vanilla extract<br />
<b>✔</b> 6 large eggs, lightly beaten<br />
<b>✔</b> 300g plain flour<br />
<b>✔</b> 50g cornflour<br />
<b>✔</b> 4 teaspoons baking powder<br />
<b>✔ </b>a pinch of salt<br />
<b>✔</b> 5 tablespoons milk<br />
<b>✔ </b>400g raspberry jam<br />
<br />
<b>FOR THE VANILLA BUTTERCREAM</b><br />
<b>✔ </b>250g unsalted butter<br />
<b>✔ </b>500g icing sugar, sifted<br />
<b>✔</b> 2 teaspoons vanilla bean paste<br />
<b>✔ </b>2 tablespoons milk<br />
<br />
<b>FOR THE DECORATION</b><br />
<b>✔ </b>200g white chocolate<br />
<b>✔ </b>pink hundreds and thousands<br />
<b>✔</b> 1 x pink and 2 x brown sugar-coated chocolate drops, for the eyes and nose<br />
<b><br /></b>
<b>YOU WILL ALSO NEED</b><br />
<b>✔ </b>2-litre ovenproof bowl<br />
<b>✔ </b>250ml ovenproof bowl<br />
<b>✔ </b>2 x cocktail sticks<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/baked-fried-italian-herb-chicken-legs.html" target="_blank">Baked Fried Italian Herb Chicken Legs Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>MAKE THE VANILLA SPONGE</b><br />
<b>1.</b> Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelf in the middle. Butter the insides of the bowls and line the base of each with a small disc of baking parchment.<br />
<br />
<b>2.</b> Make the vanilla sponge mix following the instructions on here, up to the end of step 3.<br />
<br />
<b>3.</b> Scoop the cake mix into the small bowl to two-thirds full and the remaining mixture into the larger bowl. Level the tops with a spatula or the back of a spoon. Bake both bowls on the middle shelf of the oven for 25–30 minutes for the smaller bowl, and 70 minutes for the larger one, until both cakes are well risen, golden brown and a skewer inserted into the centres comes out clean. Leave to rest in the bowls for 4–5 minutes and then carefully turn out onto a wire rack and leave until completely cold. Wrap in cling film and set aside.<br />
<br />
<b>PREPARE THE DECORATIONS</b><br />
<b>4.</b> Make the vanilla buttercream following the instructions on here. Chill until ready to use.<br />
<br />
<b>5.</b> Use a vegetable peeler or the coarse side of a box grater to make white chocolate shavings. Chill until ready to use.<br />
<br />
<b>ASSEMBLE THE CAKE</b><br />
<b>6.</b> Using the diagram on here as a guide, assemble the cake pieces. Unwrap the larger cake and place it on a chopping board on its side. If it has domed in the oven, use a large serrated knife to trim the flat edge level and sit it on the board. Trim a 2cm slice from one edge of the cake – this is where the head will join the rabbit’s body. Slice the trimmed dome vertically into 6 even slices and spread the cut sides with jam. Sandwich the dome back together.<br />
<br />
<b>7.</b> Place the large dome on a cake board and use a spatula to cover it with about two-thirds of the buttercream. Press two-thirds of the white chocolate shavings all over the buttercream.<br />
<br />
<b>8.</b> Unwrap the smaller cake, trim the flat edge to level it and sit it on the board. Slice off one-third from the side of the cake and set it aside. Carefully shave a little sponge from the opposite side of the dome to shape a pointed nose. Cut the cake in half from the nose to the back of the head, spread with jam and sandwich back together.<br />
<br />
<b>9.</b> Press the small cake up against the larger cake to join the head to the body and cover the head with half the remaining buttercream and half the white chocolate shavings.<br />
<br />
<b>10.</b> To make the ears, take the section of sponge you cut away from the head and cut it in half to make 2 ear shapes. Cover with half the remaining buttercream and chocolate shavings and then sprinkle the front of each ear with pink hundreds and thousands. Insert a cocktail stick into the base of each ear.<br />
<br />
<b>11.</b> Carefully press the ears into the top of the bunny’s head. Press brown sugar-coated chocolate drops into position for the eyes and a pink one for the nose. Roll the remaining buttercream into a ball, coat it in the remaining white chocolate shavings and position as a tail.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-10953457097627913672016-07-15T21:00:00.000+07:002016-07-15T21:00:03.402+07:00Lion Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-6cedoYoZYNM/V4jmPjTbveI/AAAAAAAAAGk/MUIM7nFZ5MorHo1BArZZ_6x7Snt2cQhKgCEw/s1600/Lion%2BCake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Lion Cake Recipe" height="502" src="https://4.bp.blogspot.com/-6cedoYoZYNM/V4jmPjTbveI/AAAAAAAAAGk/MUIM7nFZ5MorHo1BArZZ_6x7Snt2cQhKgCEw/s640/Lion%2BCake.jpg" style="border: none;" title="Lion Cake" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/lion-cake.html">Lion Cake Recipe</a></i></b></h4>
You won’t need any special tins or particular skills to make this fun, quizzical-looking lion.<br />
<b>SERVES</b> 16<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/baked-fried-italian-herb-chicken-legs.html" target="_blank">Baked Fried Italian Herb Chicken Legs Recipe</a></b><br />
<br />
<h4>
<b>Ingredients:</b></h4>
<b>FOR THE VANILLA SPONGE</b><br />
<b>✔ </b>350g unsalted butter<br />
<b>✔ </b>350g caster sugar<br />
<b>✔ </b>2 teaspoons vanilla extract<br />
<b>✔ </b>6 eggs, lightly beaten<br />
<b>✔ </b>300g plain flour<br />
<b>✔ </b>50g cornflour<br />
<b>✔ </b>4 teaspoons baking powder<br />
<b>✔ </b>a pinch of salt<br />
<b>✔ </b>5 tablespoons milk<br />
<b>✔ </b>3 tablespoons raspberry or apricot jam<br />
<br />
<b>FOR THE VANILLA BUTTERCREAM</b><br />
<b>✔ </b>400g unsalted butter<br />
<b>✔ </b>800g icing sugar, sifted, plus 4 tablespoons<br />
<b>✔ </b>2 teaspoons vanilla extract<br />
<b>✔ </b>4–5 tablespoons milk<br />
<b>✔ </b>3 tablespoons cocoa powder, sifted<br />
<b>✔ </b>1 tablespoon golden syrup<br />
<br />
<b>FOR THE DECORATION</b><br />
<b>✔ </b>yellow and black food-colouring pastes<br />
<b>✔ </b>200g ready-roll fondant icing<br />
<b>✔ </b>2 tablespoons white nonpareils sprinkles<br />
<b>✔ </b>chocolate sprinkles<br />
<b>✔ </b>icing sugar, for dusting<br />
<br />
<b>YOU WILL ALSO NEED</b><br />
<b>✔ </b>2 x 23cm round cake tins<br />
<b>✔ </b>1 x 6-hole muffin tin<br />
<b>✔ </b>2 x paper cupcake cases<br />
<b>✔ </b>2 x disposable piping bags<br />
<b>✔ </b>open star nozzle<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/vietnamese-fried-chicken-thighs-with-garlic-chile-glaze.html" target="_blank">Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>MAKE THE VANILLA SPONGE</b><br />
<b>1.</b> Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with discs of buttered baking parchment. Line 2 of the holes in the muffin tin with paper cupcake cases.<br />
<br />
<b>2.</b> Make the vanilla sponge mix following the instructions on here, up to the end of step 3.<br />
<br />
<b>3.</b> Half fill the cupcake cases with the cake mix and divide the rest evenly between the prepared tins, spreading it level with a palette knife or the back of a spoon. Bake the cupcakes for about 15 minutes and the large cakes for about 30 minutes, until golden, well risen and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.<br />
<br />
<b>ASSEMBLE THE CAKE</b><br />
<b>4.</b> Make the vanilla buttercream following the instructions on here, reserving the 4 tablespoons icing sugar, the cocoa powder and the golden syrup.<br />
<br />
<b>5.</b> Spoon two-thirds of the buttercream into a separate bowl and add the cocoa powder and golden syrup. Mix well until smooth and thoroughly combined.<br />
<br />
<b>6.</b> Use a large serrated knife to level the tops of the sponge layers. Place one layer on a serving plate and spread the top with 2 tablespoons of jam. Spread the underside of the second layer with 2–3 tablespoons of vanilla buttercream and sandwich the two together.<br />
<br />
<b>7.</b> Tint the remaining vanilla buttercream pale yellow and use a palette knife to spread it over the top of the cake. Spread half the chocolate buttercream over the sides in a smooth, even layer. Spoon the remaining chocolate buttercream into a large piping bag fitted with an open star nozzle.<br />
<br />
<b>8.</b> Unwrap the cupcakes and cut them in half horizontally – you will only need the bottom half of each cupcake. Spread the top and sides of each small round cake with jam.<br />
<br />
<b>DECORATE THE LION</b><br />
<b>9.</b> Take half the fondant icing and wrap the rest in cling film. Cut it in half again and roll each piece out on a lightly dusted work surface to a neat circle 4cm wider than the cupcakes. Cover the top and sides of each small cake and trim the bottom edges to neaten them. Lightly brush the tops with water and cover them with white nonpareils sprinkles. Position on top of the large cake to make the lion’s muzzle.<br />
<br />
<b>10.</b> Pipe ribbons of the chocolate buttercream all around the edge of the cake to create the lion’s mane. Repeat to make a double-height layer of buttercream and scatter with chocolate sprinkles.<br />
<br />
<b>11.</b> Take half the remaining fondant icing and colour it black. Split it in half and roll 2 small pupils for the eyes from one half and a larger nose from the other half. Squeeze the nose into a triangle shape and place it just above the lion’s muzzle.<br />
<br />
<b>12.</b> Roll the remaining white fondant into 2 eyeballs, flatten them slightly and place on top of the cake. Slightly flatten the pupils, brush the undersides with water and position them on top of the eyes.<br />
<br />
<b>13.</b> Mix the remaining 4 tablespoons of icing sugar with a little water and black food-colouring paste to make a thick writing icing and spoon into a disposable piping bag. Snip the end to a fine point and pipe a mouth and 2 eyebrows onto the lion’s face. Scatter chocolate sprinkles around the base of the cake and then leave to set for 1 hour before serving.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-36114309260639760202016-07-13T21:00:00.000+07:002016-07-13T21:00:30.650+07:00Baked Fried Italian Herb Chicken Legs Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-86u6rRxjneI/V4Y83Bg4R8I/AAAAAAAAAGQ/FgBtffSe4xEmT4eGoYO_znUcNR-6gK_YACLcB/s1600/Baked%2BFried%2BItalian%2BHerb%2BChicken%2BLegs%2BRecipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Fried Italian Herb Chicken Legs Recipe" height="400" src="https://4.bp.blogspot.com/-86u6rRxjneI/V4Y83Bg4R8I/AAAAAAAAAGQ/FgBtffSe4xEmT4eGoYO_znUcNR-6gK_YACLcB/s640/Baked%2BFried%2BItalian%2BHerb%2BChicken%2BLegs%2BRecipe.jpg" style="border: none;" title="Baked Fried Italian Herb Chicken Legs" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.co.id/2016/07/baked-fried-italian-herb-chicken-legs.html">Baked Fried Italian Herb Chicken Legs Recipe</a></i></b></h4>
<b>SERVES </b>1<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/vietnamese-fried-chicken-thighs-with-garlic-chile-glaze.html" target="_blank">Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>1 skinless empire kosher leg quarter<br />
<b>✔ </b>1/4 cup flour<br />
<b>✔ </b>1 egg<br />
<b>✔ </b>1 egg white<br />
<b>✔ </b>1/2 tsp olive oil<br />
<b>✔ </b>1 crushed garlic clove<br />
<b>✔ </b>1/2 tsp yellow mustard<br />
<b>✔ </b>3/4 cup panko Japanese bread crumbs<br />
<b>✔ </b>1/2 cup Italian herb seasoning<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-fried-chicken-on-stick.html" target="_blank">Oven Fried Chicken on a Stick Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1.</b> In a bowl, whisk egg, egg white, oil, garlic and mustard together well.<br />
<b>2.</b> In another bowl, combine bread crumbs and herb seasoning together.<br />
<b>3.</b> Dry leg quarter with paper towel, then dredge chicken leg in flour to coat evenly.<br />
<b>4.</b> Afterwards, dip chicken leg into the egg mixture one by one.<br />
<b>5.</b> Then, press the Panko Japanese bread crumbs into chicken leg.<br />
<b>6.</b> Transfer the chicken into baking dish and bake it in preheated oven for 15 minutes.<br />
<b>7.</b> After 15 minutes, turn chicken leg and again bake it for 15 minutes more.<br />
<b>8.</b> Remove from the oven and serve hot.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-41849619602265496162016-07-13T20:00:00.000+07:002016-07-13T20:00:12.474+07:00Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ACDvgfP5CGo/V4Yp7y1TtRI/AAAAAAAAAGA/SuAOvGIQWNkU8fxMdLm8Q5gnOPlabDijACLcB/s1600/Vietnamese%2BFried%2BChicken%2BThighs%2Bwith%2BGarlic-Chile%2BGlaze%2BRecipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe" height="386" src="https://4.bp.blogspot.com/-ACDvgfP5CGo/V4Yp7y1TtRI/AAAAAAAAAGA/SuAOvGIQWNkU8fxMdLm8Q5gnOPlabDijACLcB/s640/Vietnamese%2BFried%2BChicken%2BThighs%2Bwith%2BGarlic-Chile%2BGlaze%2BRecipe.jpg" style="border: none;" title="Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/vietnamese-fried-chicken-thighs-with-garlic-chile-glaze.html">Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe</a></i></b></h4>
<b>SERVES</b> 4<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/sweet-tea-oven-fried-chicken-sliders-with-jalapeno-cheddar-corn-slaw-crispy-onions.html" target="_blank">Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe</a></b><br />
<b><br /></b>
<h4>
Ingredients:</h4>
<b>✔ </b>8 skin-on, bone-in chicken thighs or drumsticks (about 3 1/2 lb.)<br />
<b>✔ </b>2 tablespoons reduced-sodium soy sauce<br />
<b>✔ </b>Peanut or vegetable oil (for frying)<br />
<b>✔ </b>3/4 cup rice flour<br />
<b>✔ </b>1 large shallot, finely chopped<br />
<b>✔ </b>2 garlic cloves, finely chopped<br />
<b>✔ </b>1 tablespoon finely chopped peeled ginger<br />
<b>✔ </b>2 tablespoons light brown sugar<br />
<b>✔ </b>1/2 teaspoon kosher salt<br />
<b>✔</b> 1/2 teaspoon freshly ground black pepper<br />
<b>✔ </b>3 tablespoons fish sauce (such as nam pla or nuoc nam)<br />
<b>✔</b> 3 tablespoons hot chili paste (sambal oelek)<br />
<b>✔ </b>2 tablespoons fresh lime juice plus lime wedges for serving<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-fried-chicken-on-stick.html" target="_blank">Oven Fried Chicken on a Stick Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1.</b> Combine chicken and soy sauce in a large bowl. Cover and chill at least 1 hour and up to 4 hours.<br />
<br />
<b>2.</b> Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure one inch and heat over medium-high heat until thermometer registers 350 degrees F.<br />
<br />
<b>3.</b> Place flour in a large shallow bowl. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325– 350 degrees C, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F, 10–12 minutes.<br />
<br />
<b>4.</b> Transfer chicken to a wire rack set inside a baking sheet. Let cool at least 10 minutes before serving; set aside 3 Tbsp. frying oil.<br />
<br />
<b>5.</b> Meanwhile, heat reserved frying oil in a large skillet over medium-high heat. Add shallot, garlic, and ginger and cook, stirring, until fragrant and softened, about 3 minutes.<br />
<br />
<b>6.</b> Add brown sugar, salt, pepper and 2 Tbsp. water and cook, stirring, until sugar dissolves and sauce is foamy and glossy, about 3 minutes. Add fish sauce and cook until glaze is slightly thickened, about 2 minutes. Stir in hot chili paste and lime juice. Brush chicken liberally with glaze.<br />
<br />
<b>7.</b> Serve chicken with lime wedges and any remaining glaze.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-61125277190440438852016-07-13T09:00:00.000+07:002016-07-13T09:00:11.893+07:00Oven Fried Chicken on a Stick Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-zFfOyJYfVWU/V4WUbGjma9I/AAAAAAAAAFI/R9M9MSl6PH0PFgJuVqHaYSM4XvWkoo5jwCLcB/s1600/Oven%2BFried%2BChicken%2Bon%2Ba%2BStick%2BRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oven Fried Chicken on a Stick Recipe" height="426" src="https://4.bp.blogspot.com/-zFfOyJYfVWU/V4WUbGjma9I/AAAAAAAAAFI/R9M9MSl6PH0PFgJuVqHaYSM4XvWkoo5jwCLcB/s640/Oven%2BFried%2BChicken%2Bon%2Ba%2BStick%2BRecipe.jpg" style="border: none;" title="Oven Fried Chicken on a Stick" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/oven-fried-chicken-on-stick.html">Oven Fried Chicken on a Stick Recipe</a></i></b></h4>
<b>SERVES</b> 6<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/tebasaki.html" target="_blank">Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>For the Chicken:</b><br />
<b>✔</b> 1 tablespoon kosher salt<br />
<b>✔</b> 2 teaspoons paprika, preferably sweet Hungarian, divided<br />
<b>✔</b> 1 teaspoon onion powder, divided<br />
<b>✔</b> 1 teaspoon garlic powder, divided<br />
<b>✔</b> 1 cup buttermilk<br />
<b>✔ </b>1 1/2 pounds boneless, skinless chicken breast, trimmed<br />
<b>✔ </b>2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs<br />
<b>✔ </b>2 tablespoons canola oil<br />
<b>✔ </b>2 large egg whites<br />
<b>✔</b> 1 tablespoons Dijon mustard<br />
<b>✔ </b>Freshly ground pepper to taste<br />
<br />
<b>For the Dipping Sauce:</b><br />
<b>✔ </b>1/2 Vidalia or other sweet onion, cut into 4 pieces<br />
<b>✔ </b>2 teaspoons cider vinegar<br />
<b>✔ </b>2 tablespoons honey<br />
<b>✔ </b>1 tablespoons Dijon mustard<br />
<b>✔</b> 1/4 teaspoons salt<br />
<b>✔ </b>1/4 teaspoons freshly ground pepper<br />
<b>✔ </b>1/2 cups canola oil<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/sweet-tea-oven-fried-chicken-sliders-with-jalapeno-cheddar-corn-slaw-crispy-onions.html" target="_blank">Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>For the Chicken:</b><br />
<b>1.</b> Combine kosher salt, 1 teaspoon paprika, and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.<br />
<br />
<b>2.</b> Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don't refrigerate, or the chicken will be too salty.)<br />
<br />
<b>3.</b> Combine breadcrumbs, the remaining 1 teaspoon paprika, and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9- by 13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.<br />
<br />
<b>4.</b> Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.<br />
<br />
<b>5.</b> Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.<br />
<br />
<b>6.</b> Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.<br />
<br />
<b>For the Dipping Sauce:</b><br />
<b>7.</b> Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt, and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt, and/or pepper, if desired.<br />
<br />
<b>8.</b> Serve the chicken with the dipping sauce.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-56011477926507840752016-07-13T08:00:00.000+07:002016-07-13T08:00:05.755+07:00Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oVX5Rl2AezA/V4VyrylWOeI/AAAAAAAAAEo/qxfy4QQqw_Iu69wxGLkUFIiCAWr5YDa_QCLcB/s1600/Sweet%2BTea%2BOven-Fried%2BChicken%2BSliders%2Bwith%2BJalapeno%2BCheddar%2BCorn%2BSlaw%2B%2526%2BCrispy%2BOnions.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe" height="422" src="https://1.bp.blogspot.com/-oVX5Rl2AezA/V4VyrylWOeI/AAAAAAAAAEo/qxfy4QQqw_Iu69wxGLkUFIiCAWr5YDa_QCLcB/s640/Sweet%2BTea%2BOven-Fried%2BChicken%2BSliders%2Bwith%2BJalapeno%2BCheddar%2BCorn%2BSlaw%2B%2526%2BCrispy%2BOnions.jpg" style="border: none;" title="Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/sweet-tea-oven-fried-chicken-sliders-with-jalapeno-cheddar-corn-slaw-crispy-onions.html">Sweet Tea Oven-Fried Chicken Sliders with Jalapeño Cheddar Corn Slaw & Crispy Onions Recipe</a></i></b></h4>
<b>SERVES </b>4<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/tebasaki.html" target="_blank">Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>For the Sliders:</b><br />
<b>✔</b> 1 1/2 pounds chicken breast, cut into slider size pieces<br />
<b>✔</b> 3/4 cups buttermilk<br />
<b>✔</b> 1 1/2 cups sweet tea<br />
<b>✔</b> 1 tablespoon kosher salt<br />
<b>✔</b> 3 cups corn flake crumbs<br />
<b>✔</b> 3 tablespoons whole wheat flour<br />
<b>✔</b> 2 teaspoons seasoned salt<br />
<b>✔</b> 1/4 -1/2 teaspoon cayenne pepper<br />
<b>✔</b> A good pinch of pepper<br />
<b>✔</b> 8 - 12 cornbread brioche slider buns or your favorite slider buns, buttered + toasted<br />
<br />
<b>For the Crispy Onions:</b><br />
<b>✔</b> 2 large white onions, halved and then sliced very thin<br />
<b>✔</b> 2 cups buttermilk<br />
<b>✔</b> 2 cups flour<br />
<b>✔</b> 1 tablespoon kosher salt<br />
<b>✔</b> Pinch of pepper + cayenne pepper<br />
<b>✔</b> Oil, for frying<br />
<b>✔</b> Jalapeno Cheddar Corn Slaw<br />
<b>✔</b> 2 cups shredded green cabbage or cabbage slaw<br />
<b>✔</b> 2 ears grilled corn , kernels removed from the cob<br />
<b>✔</b> 2 jalapeños, seeded + chopped<br />
<b>✔</b> 1/4 cup fresh parsley or cilantro, chopped<br />
<b>✔</b> 1/2 cup sharp cheddar cheese, diced<br />
<b>✔</b> 1 lemon, juiced<br />
<b>✔</b> 2 teaspoons rice vinegar<br />
<b>✔</b> Pinch of salt and pepper<br />
<b>✔</b> Chipotle Honey<br />
<b>✔</b> 1/3 cup honey, warmed<br />
<b>✔</b> 1 chipotle chili, minced<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/chicken-katsu.html" target="_blank">Chicken Katsu (Fried Chicken Cutlet) Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>For the Sliders:</b><br />
<b>1.</b> Add the chicken to a large bowl and pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate overnight.<br />
<br />
<b>2.</b> The next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush with olive oil.<br />
<br />
<b>3.</b> Add the corn flakes crumbs, flour, seasoned salt, cayenne and pepper to medium sized bowl. Stir to combine.<br />
<br />
<b>4.</b> Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the 4 tablespoons melted butter over the chicken.<br />
<br />
<b>5.</b> Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with the slaw, crispy onions and chipotle cheddar (all below).<br />
<br />
<br />
<b>For the Crispy Onions:</b><br />
<b>6.</b> Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 30 minutes to 1 hour.<br />
<br />
<b>7.</b> Meanwhile add the flour, salt, pinch of cayenne and pinch of pepper to a bowl and give it a good toss.<br />
<br />
<b>8.</b> When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot.<br />
<br />
<b>9.</b> Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.<br />
<br />
<b>10.</b> Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.<br />
<br />
<br />
<b>For the Jalapeño Cheddar Corn Slaw:</b><br />
<b>11.</b> In a bowl toss together the grilled corn, shredded cabbage, jalapeños, chopped parsley or cilantro, lemon juice, rice vinegar, salt and pepper. Cover and place in the fridge until ready to serve. Just before serving stir in the cheddar cheese. For the Chipotle Honey:<br />
<br />
<b>12.</b> In a bowl mix together honey and chipotle pepper. Serve drizzled over the chicken.<br />
<br />
<br />
<b>To assemble:</b><br />
<b>13.</b> Place a piece of warm chicken on the bottom of each slider bun, drizzle with the chipotle honey. Top with slaw and crispy onions. SERVE!Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-68578913628540559452016-07-13T06:00:00.000+07:002016-07-13T06:00:11.540+07:00Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Ds8ep6Ux0Q4/V4VVwOqMZKI/AAAAAAAAAEY/lVUchw68-h08y4YPjKP0iFlTxdzPklK0gCLcB/s1600/Tebasaki%2B%2528Japanese%2BStyle%2BNagoya%2BFried%2BChicken%2BWings%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe" height="426" src="https://2.bp.blogspot.com/-Ds8ep6Ux0Q4/V4VVwOqMZKI/AAAAAAAAAEY/lVUchw68-h08y4YPjKP0iFlTxdzPklK0gCLcB/s640/Tebasaki%2B%2528Japanese%2BStyle%2BNagoya%2BFried%2BChicken%2BWings%2529.jpg" style="border: none;" title="Tebasaki (Japanese Style Nagoya Fried Chicken Wings)" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/tebasaki.html">Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe</a></i></b></h4>
<b>SERVES</b> 1<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/buttermilk-almond-crusted-chicken-fingers.html" target="_blank">Buttermilk Almond Crusted Chicken Fingers Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>10 – 12 oz chicken wings (party wings), middle section only<br />
<b>✔ </b>Pinch of salt<br />
<b>✔ </b>1/4 teaspoon white pepper<br />
<b>✔ </b>1 tablespoon potato starch<br />
<b>✔ </b>Oil, for deep-frying<br />
<b>✔</b> White sesame seeds<br />
<br />
<b>For the Glaze:</b><br />
<b>✔ </b>1 tablespoon Japanese soy sauce, tamari preferred<br />
<b>✔</b> 1 tablespoon Mizkan (Bonito Flavor) Soup Base<br />
<b>✔</b> 3 tablespoons Mizkan Honteri Mirin<br />
<b>✔ </b>2 teaspoons sugar<br />
<b>✔ </b>1 tablespoon sake<br />
<b>✔ </b>1/2 teaspoon garlic powder<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/chicken-katsu.html" target="_blank">Chicken Katsu (Fried Chicken Cutlet) Recipe</a></b><br />
<br />
<h4>
Directions:</h4>
<b>1.</b> Rinse the chicken wings thoroughly and pat very dry with paper towels. Score the bottom part of the wings with two diagonal slits. Season with salt and white pepper, and lay the chicken wings on a flat surface to air dry for 30 minutes.<br />
<br />
<b>2.</b> Heat up a deep-fryer to 300 degrees F. Lightly coat and dust the surface of chicken wings with the potato starch. The coating should be very thin.<br />
<br />
<b>3.</b> When the deep-fryer is ready, fry the chicken wings for 8 minutes or until they are light brown.<br />
<b><br /></b>
<b>4.</b> Remove the wings and turn up the heat on the deep-fryer to 375°F. Add the wings and deep fry for another 2 minutes or until very crispy. Remove and place on a paper towels to absorb the excess oil.<br />
<br />
<b>5.</b> Heat up all the ingredients in the Glaze in a small saucepan on low heat. Simmer until the glaze slightly thicken. Add the wings into the saucepan and toss around to make sure that each wing is lightly coated with the Glaze. Shake off the extra Glaze off each wings and transfer the wings to a bowl.<br />
<br />
<b>6.</b> Sprinkle some white pepper powder (to taste) on top of the tebasaki and toss around a few times. Top with sesame seeds and serve immediately.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-6198145186034273662016-07-12T06:00:00.000+07:002016-07-12T06:00:29.156+07:00Chicken Katsu (Fried Chicken Cutlet) Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ISu2ZFxKHwQ/V4QAqM9m66I/AAAAAAAAAEI/w2nlmAxFE_oxqXLi_l0wErUF32cgNTNIwCLcB/s1600/Chicken%2BKatsu%2B%2528Fried%2BChicken%2BCutlet%2529%2BRecipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Katsu (Fried Chicken Cutlet) Recipe" height="360" src="https://3.bp.blogspot.com/-ISu2ZFxKHwQ/V4QAqM9m66I/AAAAAAAAAEI/w2nlmAxFE_oxqXLi_l0wErUF32cgNTNIwCLcB/s640/Chicken%2BKatsu%2B%2528Fried%2BChicken%2BCutlet%2529%2BRecipe.jpg" style="border: none;" title="Chicken Katsu (Fried Chicken Cutlet)" width="640" /></a></div>
<br />
<h4>
<a href="http://foodraid.blogspot.com/2016/07/chicken-katsu.html" target="">Chicken Katsu (Fried Chicken Cutlet) Recipe</a></h4>
<b>SERVES </b>1<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/buttermilk-almond-crusted-chicken-fingers.html" target="_blank">Buttermilk Almond Crusted Chicken Fingers Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>10 oz (300g) boneless and skinless chicken breast<br />
<b>✔ </b>1/2 teaspoon salt<br />
<b>✔ </b>3 dashes black pepper<br />
<b>✔ </b>1 large egg, lightly beaten<br />
<b>✔ </b>1 1/2 cups Japanese bread crumbs/panko<br />
<b>✔ </b>Oil for deep-frying<br />
<br />
<h4>
<b>See Also: </b><a href="http://foodraid.blogspot.com/2016/07/nashville-hot-fried-chicken.html" target="_blank">Nashville Hot Fried Chicken Recipe</a><br />
<div>
<b><br /></b></div>
<b>Directions:</b></h4>
<b>1.</b> Slice the chicken breast horizontally into two slices. Cut each slice into 2 equal-sized pieces. Season with the salt and black pepper. Leave to stand for 10 minutes.<br />
<b><br /></b>
<b>2.</b> Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350 degrees F.<br />
<b><br /></b>
<b>3.</b> Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess.<br />
<b><br /></b>
<b>4.</b> Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.<br />
<b><br /></b>
<b>5.</b> Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown.<br />
<b><br /></b>
<b>6. </b>Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-50698227722573002332016-07-11T20:00:00.000+07:002016-07-11T20:00:27.148+07:00Buttermilk Almond Crusted Chicken Fingers Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-aUBGdcEnKW8/V4ORCx9Ht9I/AAAAAAAAAD4/yDoBDsTu-40azFL5JL8mHs22BIhUljplwCLcB/s1600/Buttermilk%2BAlmond%2BCrusted%2BChicken%2BFingers.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Buttermilk Almond Crusted Chicken Fingers Recipe" height="424" src="https://3.bp.blogspot.com/-aUBGdcEnKW8/V4ORCx9Ht9I/AAAAAAAAAD4/yDoBDsTu-40azFL5JL8mHs22BIhUljplwCLcB/s640/Buttermilk%2BAlmond%2BCrusted%2BChicken%2BFingers.jpg" style="border: none;" title="Buttermilk Almond Crusted Chicken Fingers" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/buttermilk-almond-crusted-chicken-fingers.html">Buttermilk Almond Crusted Chicken Fingers Recipe</a></i></b></h4>
<b>SERVES</b> 2<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/nashville-hot-fried-chicken.html" target="_blank">Nashville Hot Fried Chicken Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔ </b>1 pound boneless, skinless chicken tenders<br />
<b>✔</b> 2 1/2 cups buttermilk<br />
<b>✔ </b>1 cup almond meal<br />
<b>✔</b> 3/4 cup whole wheat panko breadcrumbs<br />
<b>✔ </b>1/4 cup whole wheat pastry flour (or all purpose)<br />
<b>✔</b> 1/2 teaspoon salt<br />
<b>✔ </b>1/2 teaspoon pepper<br />
<b>✔ </b>1/2 teaspoon smoked paprika<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/karaage-japanese-fried-chicken.html" target="_blank">Karaage Japanese Fried Chicken Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>1. </b>Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.<br />
<br />
<b>2.</b> Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.<br />
<br />
<b>3.</b> In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika.<br />
<br />
<b>4.</b> Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere and place on the wire rack.<br />
<br />
<b>5. </b>Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from oven,gently flip and mist with spray, then bake for 12 minutes more and then serve.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-74109454455801755892016-07-11T07:00:00.000+07:002016-07-11T07:00:23.123+07:00Nashville Hot Fried Chicken Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-6k1WPQFHM1I/V4I4LTf2YlI/AAAAAAAAADo/LRv_JuhidMotWf5qOvoop-Jr9jop3tw1QCLcB/s1600/Nashville%2BHot%2BFried%2BChicken%2BRecipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Nashville Hot Fried Chicken Recipe" height="426" src="https://1.bp.blogspot.com/-6k1WPQFHM1I/V4I4LTf2YlI/AAAAAAAAADo/LRv_JuhidMotWf5qOvoop-Jr9jop3tw1QCLcB/s640/Nashville%2BHot%2BFried%2BChicken%2BRecipe.jpg" style="border: none;" title="Nashville Hot Fried Chicken" width="640" /></a></div>
<br />
<h4>
<i><a href="http://foodraid.blogspot.com/2016/07/nashville-hot-fried-chicken.html">Nashville Hot Fried Chicken Recipe</a></i></h4>
<b>SERVES</b> 4<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/karaage-japanese-fried-chicken.html" target="_blank">Karaage Japanese Fried Chicken Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>✔</b> 1/2 cup buttermilk (low-fat or non-fat is fine)<br />
<b>✔</b> A 5-ounce bottle habanero hot sauce<br />
<b>✔</b> 3 pounds bone-in, skin-on chicken drumsticks<br />
<b>✔</b> Vegetable oil, for frying<br />
<b>✔</b> 2 cups all-purpose flour<br />
<b>✔</b> 2 teaspoons table salt<br />
<b>✔</b> 3/4 teaspoon freshly ground black pepper<br />
<b>✔</b> 3/4 teaspoon onion powder<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-fried-southern-chicken-with-sweet-honey-bourobn-sauce.html" target="_blank">Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe</a></b><br />
<br />
<h4>
<b>DIrections:</b></h4>
<b>1.</b> Whisk together the buttermilk and hot sauce in a large bowl or a baking dish. Add the chicken and turn to coat. Cover and refrigerate for 24 hours, turning the pieces occasionally.<br />
<b><br /></b>
<b>2.</b> Preheat the oven to 350 degrees F. Place a wire rack in a roasting pan or on a rimmed baking sheet.<br />
<b><br /></b>
<b>3.</b> Pour the oil in a large, deep skillet until it reaches a depth of 1 inch. Heat the oil to 325 degrees F.<br />
<b><br /></b>
<b>4.</b> Combine the flour, salt, pepper, and onion powder in a shallow bowl.<br />
<b><br /></b>
<b>5.</b> Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off and discarding the mixture. Dredge the chicken in the flour mixture, shaking off any excess.<br />
<b><br /></b>
<b>6.</b> Fry the drumsticks in the oil in batches, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer the fried chicken to the wire rack. Bake the chicken until cooked through, 12 to 15 minutes (or, if your drumsticks are large, a few minutes longer)Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-21774831823120416152016-07-10T19:00:00.000+07:002016-07-10T19:00:02.535+07:00Karaage Japanese Fried Chicken Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-FtdAcIT-8dA/V4IwTlf6FnI/AAAAAAAAADY/fHqDoJaHiCox8OJxdEjaoHwIrIp27Ld_QCLcB/s1600/Karaage%2BJapanese%2BFried%2BChicken_compressed.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Karaage Japanese Fried Chicken Recipe" style="border:none" height="464" src="https://2.bp.blogspot.com/-FtdAcIT-8dA/V4IwTlf6FnI/AAAAAAAAADY/fHqDoJaHiCox8OJxdEjaoHwIrIp27Ld_QCLcB/s640/Karaage%2BJapanese%2BFried%2BChicken_compressed.jpg" title="Karaage Japanese Fried Chicken" width="640" /></a></div>
<br />
<h4>
<b><i><a href="http://foodraid.blogspot.com/2016/07/karaage-japanese-fried-chicken.html">Karaage Japanese Fried Chicken Recipe</a></i></b></h4>
<b>SERVES</b> 1<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-fried-southern-chicken-with-sweet-honey-bourobn-sauce.html" target="_blank">Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe</a></b><br />
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<h4>
Ingredients:</h4>
<b>✔</b> 450 grams chicken thigh, deboned, with skin on and cut into bite size pieces<br />
<b>✔</b> 1 tablespoon soy sauce<br />
<b>✔</b> 2 tablespoons mirin (Japanese sweet rice wine)<br />
<b>✔</b> 1/2 teaspoon coarse salt<br />
<b>✔</b> Generous 2 teaspoons grated ginger<br />
<b>✔</b> Generous 2 teaspoons grated garlic<br />
<b>✔</b> 1/3 cup potato starch<br />
<b>✔</b> 1/2 tsp freshly ground black pepper<br />
<b>✔</b> Chili Flakes (powder)<br />
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<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/ambessa-tea-brined-double-fried-chicken.html" target="_blank">Ambessa Tea-Brined, Double Fried Chicken Recipe</a></b><br />
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<h4>
Directions:</h4>
<b>1.</b> In a medium mixing bowl, combine the chicken, soy sauce, mirin, salt, ginger and garlic. Mix well to combine and chill in the fridge for at least 30 minutes. Add 2 teaspoons of chili flakes or powder (more if you want plenty of heat)<br />
<b>2. </b>In a small bowl, combine the starch and ground pepper and mix.<br />
<b>3.</b> Use deep-fat-fryer or heat saucepan of oil to 350 degrees F.<br />
<b>4.</b> Dip a handful of chicken pieces into the starch mixture until each piece is covered well. Drop into the hot oil and when the chicken pieces float to the top, they are done. Repeat with the rest.<br />
<b>5.</b> Once all the chicken is done, place the back into the hot oil and fry until golden brown. Transfer to a paper towel and continue with the rest. Serve immediately.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0tag:blogger.com,1999:blog-7200576147838810884.post-12839871060766786062016-07-09T21:00:00.000+07:002016-07-09T21:00:00.416+07:00Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-LIZNc1fcMbs/V4D7eBTPOxI/AAAAAAAAADI/Caooe7UbppgJ7JAazRqNDp6PXm-1CBaYwCLcB/s1600/Oven-Fried%2BSouthern%2BChicken%2Bwith%2BSweet%2BHoney%2BBourbon%2BSauce%2BRecipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe" height="456" src="https://3.bp.blogspot.com/-LIZNc1fcMbs/V4D7eBTPOxI/AAAAAAAAADI/Caooe7UbppgJ7JAazRqNDp6PXm-1CBaYwCLcB/s640/Oven-Fried%2BSouthern%2BChicken%2Bwith%2BSweet%2BHoney%2BBourbon%2BSauce%2BRecipe.jpg" style="border: none;" title="Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce" width="640" /></a></div>
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<b><i><a href="http://foodraid.blogspot.com/2016/07/oven-fried-southern-chicken-with-sweet-honey-bourobn-sauce.html">Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe</a></i></b><br />
<b>SERVES</b> 6<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/ambessa-tea-brined-double-fried-chicken.html" target="_blank">Ambessa Tea-Brined, Double Fried Chicken Recipe</a></b><br />
<br />
<h4>
Ingredients:</h4>
<b>For the Chicken:</b><br />
<b>✔ </b>2 pounds chicken (boneless and skinless chicken breasts work best with a few thighs)<br />
<b>✔ </b>2 1/2 cups buttermilk<br />
<b>✔ </b>2 cups corn flake crumbs<br />
<b>✔ </b>1/2 cup panko bread crumbs<br />
<b>✔ </b>2 tablespoons whole wheat flour<br />
<b>✔ </b>1 tablespoon smoked paprika<br />
<b>✔ </b>1 teaspoon chili powder<br />
<b>✔ </b>2 teaspoons onion powder<br />
<b>✔ </b>1/2 teaspoon garlic powder<br />
<b>✔ </b>1/4 -1/2 teaspoon cayenne pepper<br />
<b>✔ </b>A pinch of salt & pepper<br />
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<b>For the Sweet Honey Bourbon Sauce:</b><br />
<b>✔ </b>3/4 cup bourbon<br />
<b>✔ </b>1 cup cold water, divided<br />
<b>✔ </b>2 tablespoons cornstarch<br />
<b>✔ </b>1/8 teaspoon cayenne<br />
<b>✔ </b>1/8 teaspoon salt<br />
<b>✔ </b>1/8 teaspoon pepper<br />
<b>✔ </b>2 tablespoons soy sauce<br />
<b>✔ </b>3/4 cup honey<br />
<b>✔ </b>2 tablespoons of your favorite BBQ Sauce<br />
<b>✔ </b>1 1/2 teaspoons tabasco<br />
<b>✔ </b>1 teaspoon dijon mustard<br />
<b>✔ </b>4-8 tablespoons melted salted butter<br />
<br />
<b>See Also: <a href="http://foodraid.blogspot.com/2016/07/oven-baked-southern-fried-chicken-wings-with-orange-honey-drizzle.html" target="_blank">Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe</a></b><br />
<div>
<b><br /></b></div>
<h4>
Directions:</h4>
<b>For the Sweet Honey Bourbon Sauce:</b><br />
<b>1.</b> In a bowl, mix the cornstarch with 1/4 cup of water until smooth. Add the cayenne pepper, salt and black pepper.<br />
<b>2.</b> In a medium sauce pan over low heat, combine the bourbon, 3/4 cup water, soy sauce, honey, BBQ Sauce, Tabasco and dijon.<br />
<b>3.</b> Bring up the heat to a simmer and slowly add the corn starch mixture, whisking vigorously as you go.<br />
<b>4.</b> When the mixture is well combined, cook about 1 more minute. Turn off the heat and set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve.<br />
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<b>For the Chicken:</b><br />
<b>1.</b> Add the chicken to a large bowl and pour the buttermilk over the chicken. Toss well, cover and refrigerate for 2 hours or overnight.<br />
<br />
<b>2.</b> After 2 hours or the next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush it with some olive oil.<br />
<br />
<b>3.</b> Add the corn flakes crumbs, Panko, flour, smoked paprika, chili powder, onion powder, garlic powder, cayenne, salt and pepper. Stir to combine.<br />
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<b>4.</b> Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the melted butter over the chicken.<br />
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<b>5.</b> Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with a lemon wedge if desired and the bourbon sauce.Anonymoushttp://www.blogger.com/profile/00716812289506738238noreply@blogger.com0