Spoon and fork- recipes cooking

Ingredients 4 chicken thighs 2 chicken breasts with skin and backbone, halved crosswise 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper,...

  Chocolate cake recipe   Ingredients 1 cup unsalted butter, softened 1 1/4 cups sugar 1/2 cup dutch cocoa powder 2 tsp vanilla essence 2 eggs 2 cups self-raising flour, sifted 1 tsp bicarbonate of soda 1 cup plus 3 tbsp boiling water 1 cup icing sugar, sifted Method Preheat oven to 180C. Cream ½ cup butter with sugar until light and fluffy. Add ¼ cup cocoa and one teaspoon vanilla essence. Mix well then add eggs and combine. Add half the flour and bicarbonate of soda and mix well. Add ½ cup boiling water and mix well. Repeat with remaining flour, bicarbonate and ½ cup water. The mixture will be quite runny. Pour into a greased and bottom-lined 20cm round or square cake tin. Bake for 45-50 minutes, until risen and cooked when tested with a skewer. Remove from oven and cool on wire rack. To make chocolate icing , beat remaining butter and vanilla essence, then gradually add icing sugar and beat until light and fluffy. Mix remaining cocoa with th...

This easy recipe for creamy vanilla ice cream doesn't require an in ice cream maker. Ingredients ·          2 vanilla pods ·          500ml/16fl oz double cream (see tip) ·          70g/3oz sugar ·          3 egg yolks Preparation method 1.        Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. 2.        Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. 3.        Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.

This is a classic dish in Spanish cuisine, originally prepared with hen rather than chicken. Today it is prepared with chicken and does not need to be marinated in wine overnight, but that will enhance the flavor. Saffron gives it a golden color. The wine sauce is thickened with ground almonds and boiled egg yolks. Two variations at the end of the recipe. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Ingredients: ·                      1 large chicken (3+ lbs) ·                      salt to taste ·                      4-6 Tbsp olive oil for sauté ·               ...

Carrot Cake Recipe A moist and thick carrot cake recipe with a wonderfully nutty flavor. This is the carrot cake recipe from the local coffee shop, it gets rave reviews. Make sure to frost it with the decadent cream cheese frosting, this is a cake that is too good to save just for special occasions! Carrot Cake Ingredients: Cake: 4 eggs 2 teaspoons baking powder 2 cups sugar 1 cup pecans, chopped 4 cups grated carrots 1 cup vegetable oil 2 cup flour 2 teaspoons baking soda 2 teaspoons cinnamon Cream Cheese Frosting: 1/2 stick butter, softened 8 oz. cream cheese, softened 1 box powdered sugar (1 lb.) 2 teaspoons vanilla extract Directions: Carrot Cake Directions: 1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil. 2. Mix until just blended and then add the carrots and pecans. 3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done. Frosting Directions: 1. Mix cream chee...

Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce. 1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil) 1/4 Cup Red Wine Vinegar 1/4 Cup Water 1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup) 1 medium onion; finely chopped 4 cloves garlic; finely minced 1/2 of a red bell pepper; seeded and finely diced 1 tomato; peeled, seeded, finely chopped 1 Tablespoon dried oregano 1 Tablespoon paprika1 Teaspoon bay leaf (laurel); very small flakes 1 Tablespoon coarse salt 1 Teaspoon ground black pepper hot chili flakes to taste (Aji Molido if you can find it) Make sure all of the fresh ingredients are well washed and clean before preparing. Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 m...