HOW TO MAKE A RECIPE RECIPES
HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Total Time 30 minutes
Prep Time 30 minutes
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 2.1 milligram of sodium
PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 26g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
More about "how to make a recipe recipes"
YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
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SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES
These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
- Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
- Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
- Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
See details
HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Cuisine German
Calories 33 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Cuisine German
Calories 33 calories per serving
- The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
See details
BEST SCONE RECIPE | HOW TO MAKE SCONES | JAMIE OLIVER
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 219 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 219 calories per serving
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
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MAKE-AHEAD BREAKFAST BURRITOS RECIPE: HOW TO MAKE IT
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. —Linda Wells, St. Mary's, Georgia
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 303 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 303 calories per serving
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
See details
PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Category Breakfast, Brunch
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Category Breakfast, Brunch
Calories 102 calories per serving
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
See details
SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES
These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
- Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
- Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
- Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
See details
THE PIONEER WOMAN – RECIPES, COUNTRY LIFE AND STYLE, ENTERTAI…
Butter and a can of Mountain Dew makes for a yummy, sweet sauce in this apple dumpling recipe.
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category autumn, brunch, Christmas, Summer, Thanksgiving, winter, dessert, main dish
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category autumn, brunch, Christmas, Summer, Thanksgiving, winter, dessert, main dish
Cuisine American, Comfort Food
- Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
See details
QUICK RECIPES & EASY RECIPE IDEAS - TABLESPOON.COM
When temperatures plummet and you’re craving something warm and cozy, you can’t go wrong with fluffy homemade dumplings. Don’t let their reputation for being fussy fool you. These dumplings may taste like they took all day in the kitchen but with just four ingredients and three simple steps, our homemade dumplings recipe is beyond easy.
From tablespoon.com
Total Time 15 minutes
From tablespoon.com
Total Time 15 minutes
- Serve dumplings in broth garnished with chopped parsley or chives as desired.
See details
MAKE-AHEAD BREAKFAST BURRITOS RECIPE: HOW TO MAKE IT
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. —Linda Wells, St. Mary's, Georgia
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 303 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 303 calories per serving
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
See details
PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Category Breakfast, Brunch
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Category Breakfast, Brunch
Calories 102 calories per serving
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
See details
SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES
These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
- Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
- Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
- Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
See details
HOW TO MAKE BOLOGNESE SAUCE | ALLRECIPES
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From allrecipes.com
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HOW TO MAKE BOLOGNESE SAUCE | ALLRECIPES
Great recipe!! Easy to make and tastes great. I would only add that the timing is a little off. The recipe suggests 5 minutes for most of the steps where I found I had to let it cook 10-15 minutes to get the …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE SPAM MUSUBI | FAVORITE FAMILY RECIPES
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About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
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14 Sensational Strawberry Rhubarb Pie Recipes Strawberry and rhubarb are two foods that were just meant to be baked together. Their tangy and sweet union becomes even better when its heated, …
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HOW TO MAKE SPAM MUSUBI | FAVORITE FAMILY RECIPES
Feb 09, 2022 · Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked spam to the top. Wrap up one side of the nori and stick …
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MYSORE BONDA RECIPE | HOW TO MAKE BONDA - SWASTHI'S RECIPES
Dec 14, 2019 · Mysore bonda recipe - Crisp fried, fluffy and light snack. Mysore bonda is one of the popular snacks served in tiffin centers in Karnataka & Andhra. Bondas are made with …
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BEST DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS | D…
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