Cheese Meatloaf
Ingredients: 2 lb Ground chucked beef 1 medium Onion, chopped
Ingredients: 2 lb Ground chucked beef 1 medium Onion, chopped
Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases. Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
ڈو بنانے کے اجزاء گندم کا آٹا 2 کپ نمک
Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices. Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms. In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside. Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked. While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.
Ingredients Ingredients 2 tbsp chia seeds 125ml oat milk, or
Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin. Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin. Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs. Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.
Heat oven to 200C/180C fan/gas 6. Turn a six-hole muffin tin upside down and lightly coat the bottom with cooking spray. Overlap three or four short slices of bacon so that they cover the upturned cups, then sandwich another muffin tin on top so that the bacon is nicely compressed.
Put the pans on a baking tray to catch the drips and bake for 20 mins or until the bacon cups are brown and crisp. Remove the tins from the oven and leave to cool completely before taking the top tin off. Carefully peel the bacon cups away from the tin and drain upside down on a piece of kitchen paper until you need them.
You’ve just cooked a delicious bowl. Now fill the bowl with a spoonful of your favourite breakfast food – Boston baked beans, a grilled tomato, sautéed potatoes, refried beans or hash browns with a sprinkle of grated cheese on top. Serve with a shot of the perfect Bloody Mary.
Ingredients: 2 pounds of ground beef 1 cup bread crumbs
Ingredients: 8 chicken thighs, sliced 1/2 cup malt vinegar 1
Ingredients Yogurt 2/3 cup Cucumber ½ Mint ¼ cup (chopped)
Ingredients: 8 medium potatoes 2 tsp corn flour 1 tbsp
Ingredients: 1/2 cup butter or margarine 2 cloves garlic, crushed
Ingredients: Green Coriander – 200 grams Amla – 250 grams
Ingredients Canned Chickpeas 1/4 cup Onion Finely chopped 1 Mutton
Put the chops in a pan.Add water, onion, ginger, garlic, black peppercorns, cinnamon stick, black cardamom, cloves, and salt.Cover the pan and let the chops simmer on low heat till tender.Remove from the stock and keep aside.
Ingredients For Base: Biscuits 200 gm (crushed) Butter 4 ounces
Ingredients Ingredients 120ml brown ale 25g unsalted butter 25g plain
Ingredients: Milk 1/2 liter Condensed milk 1 tin Olpers Cream
Over medium heat, boil milk and sugar. Mix cold water with cornstarch, combine with the boiled milk.
Ingredients Ingredients 350g unsalted butter, softened 350g golden caster sugar
Ingredients 12 ounces fresh strawberries, hulled 3/4 cup white sugar
Line the bottom of a 9×13-inch pan with crackers. In a large bowl combine pudding mix and milk and stir it well. Mix whipped topping into pudding mixture.
Ingredients: 500 ml milk 250 ml coconut milk a pinch
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اجزا قیمہ آدھا کلو کٹی پیاز آدھا کپ تیل
Homemade Chocolate Balls Recipe Link : https://www.tarladalal.com/Homemade-Chocolate-Balls-42576r … source
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A delicious potato fry recipe from the beautiful land of
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Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel. Let stand for 1 hour. Drain any excess water. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur mix it well and serve.
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In medium bowl combine yogurt, mayonnaise, soy sauce, honey, salt and pepper, and pineapple juice. Set aside to thicken. Now add, stir together chicken, Italia pasta, celery, almonds and green onion.
Mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese in a medium bowl, Ready to serve!
Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 20 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the shrimp from the marinade and shake off excess.
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