Double chocolate waffle is very delicious.It is crisp from the outside and soft from the inside and its full of chocolate and there is a lots of chocolate and the chocolate lovers , especially the kids will surely love to have this.
For intense chocolate flavor cocoa powder and chocolate chips both are used.It is served with some more chocolate sauce on the top.It is so rich and an excellent texture balance.
It is a breakfast item and very easy to make and you can serve it to your guests and you can satisfy your chocolate craving by having this dessert.
Double Chocolate Waffles
Ingredients To Make Waffle
1/2 tablespoon baking powder
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoon unsweetened cocoa
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup butter milk
1/2 cups semi sweet chocolate chips
Strawberries,whipped cream,banana and chocolate sauce for serving.
Method
Preheat your waffle iron and put a paper towel or wax paper under the waffle maker to make a cleanup easier.In a small bowl whisk together baking powder, flour, baking soda,sugar,salt and cocoa.
In another bowl another bowl whisk together oil, eggs, vanilla and buttermilk.Add the wet ingredients to dry ingredients and stir until just combined.Batter will be lumpy depending upon the size of your waffle iron., you may need more or less batter.I used about a half cup for 1 waffle.Pour batter onto hot waffle iron then scatter evenly with a handful of the chocolate chips.Close the waffle iron and let cook–it could take anywhere from 4-8 minutes.I find mine are just perfect once the steam has mostly subsided. Carefully remove waffle from iron and place in a single layer on a baking sheet in a 200 degree F oven to keep warm.To serve, top waffles with slices of fresh strawberries, bananas, a swirl of whipped cream, and a drizzle of chocolate sauce. This made 5 waffles in my iron, but if you have a large Belgian waffle iron, it will probably only make 3.
I love the taste of peanut butter and this is the first time I am adding chocolate to the peanut butter to make cookies which are peanut butter chocolate chunk cookies and it gives the great texture and flavor to the basic chocolate but I am afraid how it taste because the peanut butter taste is too strong and I had some doubts about the flavor of the biscuits but it tastes so great.The taste is not overwhelming but it combines so well with the chocolate.
I am pretty much sure that our readers will enjoy the taste of the biscuits especially the kids would love to have these biscuits.
Peanut Butter Chocolate Chunk Cookies
Nutritional Facts Of Peanut Butter Chocolate Chunk Cookies
1 cookie contains –calories: 121, fat 6.9 g, saturated fat 2.7 g, carbohydrates: 13.7 g, fiber: 0.9 g, sugar :8.4 g, cholesterol: 14 mg, protein :2.9g; calories from fat 62, sodium 83 mg, potassium 79 mg, vitamin A 1%, iron 6%, calcium 1%, vitamin c 0%, nutrition grade C
Daily percent values are based on a 2000 calorie diet.
Ingredients
140 g or 10 tbsp of unsalted softened butter
50 g or 1/4 cup of granules sugar
135 g or 2/3 cup of firmly packed light or dark
140 g or 1/2 cup creamy peanut butter
1 large egg
1 large egg yolk
Vanilla extract 1/2 teaspoon
1½ cups all purpose flour or 185 g
1 tablespoon cornstarch (cornflour)
3/4 teaspoon baking soda
3/4 teaspoon salt
Milk chocolate 8 oz coarsely chopped (use 5 bars of chocolate)
Method
1. Combine butter,sugar and peanut butter in a large pot and use an electric mixer or standard mixer to beat until it becomes creamy and well combined.
2. Add egg yolk, egg and vanilla extract and stir well.
3. In a separate medium size bowl whisk together baking soda, cornstarch, flour and salt.
4. Stir flour mixture into peanut butter mixture gradually with mixture on low speed. Pausing occasionally to scrape down the sides of bowl.
5. Stir in chocolate pieces by the help of spatula.
6. Cover cookie dough with plastic wrap and transfer to refrigerator.Chill it for at least 30 minutes.
7. Preheat oven at 350°F/175°C.Line cookie sheets with parchment paper and set it aside.
8. Once oven has preheated and cookie dough has chilled remove dough from fridge and scoop cookie dough into roughly 1½ tablespoon-sized balls.Roll into balls between your palms if desired and then place onto prepared cookie sheets.
9. Place cookies at least 1½ inch apart on prepared baking sheets and bake for about 12 minutes
10. Allow cookies to cool completely on baking sheets before serving.
Italian bread is a famous bread and in this recipe i am going to tell you how to make it from scratch.It has been flavored with extra virgin olive oil,sea salt and rosemary. It can be made with different toppings like caramelized onions,dried tomatoes etc.
Making Italian bread is quiet easy all you need to do is some working on the dough with your palms and fingers,creating holes in the dough by stretching.It has a soft crumb with crispy top and bottom crust.
For best results for a soft and elastic bread use a strong flour rich in gluten as well as for an irresistible flavor you have to have first cold pressed extra virgin olive oil and fresh rosemary.
Italian Bread
Italian Bread
Preparation Time
30 minutes +resting time
Cooking Time
30 minutes
Total time
1 hour
Ingredients
Take 5 cups (630 g) bread flour
Take 3 tsp fresh dry yeast
2 tsp or 15g flaky salt
2/3 cup or 400 ml luke warm water
1/4 cup or 56g extra virgin olive oil
2 tsp or 10g sugar For the topping
56 gram or 1/4 cup extra virgin olive oil
2 tbsp or 30 ml water
Fresh chopped rosemary
Method
1 .Whisk together flour and salt.
2. Stir fresh yeast with sugar in a small bowl until it liquefies. In 2/3 cup or 160 ml water dissolve yeast and then add it to the flour mixture.Add the remaining 1 cup water and the oil.Combine with a wooden flour and then knead for about 5-10 minutes on a lightly floured surface util smooth.
3 .In a lightly oiled bowl transfer the dough.Then cover it with a plastic wrap and rest it for about 1 hour at room temperature until double in size.The dough should be placed in a warm place.
4 .Shape the dough into a rectangle on a lightly oiled surface and fold it in 3,rotate,stretch it a bit again and fold in 3.
5. In a greased bowl place the folded dough, cover it and let it rest for 30 minutes.
6. Grease a 12×16 inch or (30x40cm) baking sheet with extra virgin olive oil.
7. In the prepared baking sheet place the dough and stretch it with your palm to so that it fits the entire pan.
8. Cover it and let it rest for 30 minutes.
9. Then preheat oven to 425°F or 22°C.
10. Chop fresh thyme and rosemary.Combine oi with water in a small bowl.
11. Create holes in the dough by using your fingers.Pour the water and oil mixture over the dough thus filling the holes in the dough.Sprinkle chopped herbs and flaky sea salt.
12. Bake for about 25-30 minutes until golden brown.Add some more olive oil if desired right after taking it out of the oven.
13. .Let it cool slightly and have a delicious Italian bread.
Nutrition This Italian Bread Contains
1 out of 10 servings contains calories 332,saturated fat 1.6 g, fat 11.2 g, carbohydrates 50.4 g, sugar 1.2 g, fiber 2.4 gram, protein 7.7 g, cholesterol: o mg, sodium 603 mg, vitamin D 0mcg, calcium 15 mg 1%, Iron 4 mg 20%, potassium 129 mg 3%
Daily percent values are based on 2000 calorie diet.
Veal paprika is a dish of Hungarian origin and at that time it was cooked in a kettle and in Hungary veal paprika was one of the famous Hungarian stews.It belongs to Hungarian cuisine.Paprika did not appear till the 18th century and it was in the 18th century that the people started to season their foods with paprika.
If you are searching for a veal dish which is easy to make and have the delicious taste that appeals to the taste buds then veal paprika is the best dish.You can also make this dish to serve to your guests as it is tasty and well presentable.
If we talk about its effects on health then this dish has a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight. It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.
veal paprika
Recipe
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yield: 50 portions Each portion : about 4 oz, veal
Step One To Prepare Veal Paprika
Ingredients
Veal 18 lb
Method
Cut meat into 1½-inch-by 1-inch-pieces
Step Two To Prepare Veal Paprika
Ingredients
Butter 1 lb
Onions sliced 6 lb
Garlic cloves minced 3
Paprika 6 tbsp
Dry wine or white wine vinegar(its non alcoholic) 8 oz
White stock (recipe given below) 8 oz
Method
2. Melt butter in sauce kettle.Add onions and cook slowly until tender.Add garlic cook lightly.Add paprika.Add 8 oz dry wine or white wine vinegar and 8 oz of white stock.Add meat and cook until meat is slightly brown.
Step Three To Prepare Veal Paprika
Ingredients
Sauerkraut (canned, drain and wash sauerkraut) with juice 10 lb
Method
4. Brown 3 oz butter in a frying pan, then pour over cutlets.
5. Serve sauteed potatoes as a side dish.
White Stock
Step One To Prepare White Stock
Ingredients
Yield about 4½ gallons
Bones veal,beef or chicken 25 lb
Water to cover about 6 gallons
Method
It is like preparation of stock.Cut bones with meat saw.
Wash and rinse all bones in cold water.
Place bones in stock pot and cover with cold water.
Place on range and bring to boil.Drain all liquid.Cover bones with cold water again.
Bring to a boil.Reduce heat and simmer for 3 hours.
Step Two To Prepare White Stock
Ingredients
Mirepoix:
Onions chopped 2 lb
Celery chopped 1 lb
Carrots 1 lb
Bay leaves 3
Thyme 1 tsp
Peppercorns ,crushed 1 tsp
Cloves whole 1 tsp
Parsley stems from 1/2 bunch.
Method
6. Add mirepoix,spices,herbs and parsley stems.
7.Simmer for an additional 3 hours.
8. Strain through china cap and cheesecloth.
9. Vent and cool. Refrigerate and use as required.
Breaded veal cutlet is a delicious veal cutlet dish and it has also some very good health benefits .You will be amazed to know that it contains calcium,phosphorous,protein, potassium,vitamin D, vitamin B12,vitamin A, riboflavin.It reduces your coronary heart disease risk to 15-20 %.It also reduces the risks of dying from type 2-diabetes and also reduces blood pressure.
Origins of veal cutlet is somewhat hazy it was infact thought that the original recipe came from Vienna in 1700’s in the form of thin slices of veal dipped in egg,breaded and fried.However the latest studies in agrifood reveal that historical documents regarding Milan which shows that the feast of Saint Satyrus was celebrated in 1134 in Italy and he was honored by succulent and the delicious veal cutlet.
breaded veal cutlet
Recipe
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yield: 50 portions Each portion : 4 oz
Step One To Prepare Breaded Veal Cutlet
Ingredients
Veal cutlet (about 4 oz.each) 50
Method
Using boneless leg of veal, cut uniform portion about 1/4 inches thick.Place on cutting board or meat block and pound with cutlet hammer to flatten and break tissues.Do not pound hard enough to destroy meat.
Step Two To Prepare Breaded Veal Cutlet
Ingredients
Breaded flour 2 lb
Salt to taste
Pepper to taste
Eggs whole 6
Milk 1 qt
Bread crumbs 3 lb
Method
Bread according to standard procedure (recipe give below) using flour,salt and pepper: egg wash made of eggs and milk; bread crumbs of cracker meal.
Step Three To Prepare Breaded Veal Cutlet
Ingredients
Salad oil for sauteing
Method
3. Place 1/4 inch salad oil in heavy skillet and saute cutlets until golden brown on one side.Turn and brown other side.Remove and drain well.In mass production cutlets may be finished in oven on sheet pan or roast pan lined with brown paper.
Note: A richer egg wash can be made by doubling amout of egg and adding 1 cup oil.Oil is sometimes used to reduce browning.
Breading Procedures
(1)Place product or products in flour ,coating well.
(2) Remove and shake off excess flour.
(3) Immerse in wash wetting well so that no dry or floured areas are visible.
(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .
(5) Drain or gently shake off excess wash.
(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.
(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.
When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)
The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.
Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.
Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.
Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.
Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.
Chicken Fricassee is a french dish which was the favorite dish of Abraham Lincoln.It is a french stew. Fricassee of chicken is found in both old cook books and also the new ones.
Fricassee of chicken is a great dish as it is delicious and also have a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight.It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.
Chicken Fricassee
Step One To Prepare Chicken Fricassee
Ingredients
Yield: 50 portions Each portion: 3 oz chicken 5 oz, sauce
Pearl onions medium 100
Method
Place onions in cool water to cover, bring to boil and simmer until done but not soft.
Step Two To Prepare Chicken Fricassee
Ingredients
Mushroom caps small 50
Lemon juice from 1 lemon
Method
2. Cook mushroom caps in small amount of boiling salted water with juice of 1 lemon.
Step Three To Prepare Chicken Fricassee
Ingredients
There are no ingredients in this step.
Method
3. Drain onions and mushrooms well.
Step Four To Prepare Chicken Fricassee
Ingredients
Chicken meat cooked,boned and skinned 10 lb
Chicken veloute (recipe given below) 8 qt
Method
4. Reheat chicken meat in stock it was cooked in;drain.
5. Combine drained vegetables and chicken meat with sauce, stirring gently to prevent breaking of chicken in small pieces.Serve with buttered noodles,if desired.
Chicken Veloute
Chicken Veloute
Step One To Prepare Chicken Veloute
Ingredients
Butter or Margarine 10 oz
Bread flour 10 oz
Stock chicken (hot) 1 gallon
Seasoning according to stock
Method
Melt butter in sauce pan, stir in flour to make a smooth roux.Cook roux slowly for 5 to 6 minutes; do not brown.
Slowly whip in stock until thickened and smooth.Check seasoning.Continue to cook sauce for 30 minutes.
Strain and reserve for intended usage.
Variations: with addition of cream the above sauce becomes supreme sauce.With addition of egg yolks and lemon juice it becomes sauce allemande.
If you love to eat cabbage salad and want to eat tasty and healthy salad then we are going to tell you about a Cole Slaw salad which will prove to be very good for your taste buds and also it is beneficial for your health too.
If we talk about the history of cole slaw then this word arose in 18th century as an anglicisation of the Dutch term “koosla” which means cabbage salad.In 1770 a cooking book the sensible cook book:Dutch foodways in the old and new contains a recipe which was attributed to a Dutch lady who mixed thin strips of cabbage with oil,vinegar and butter.The full fledge salad was prepared in 18th century when the mayonnaise was invented in 18th century.
This salad is also beneficial for your health as it will reduce the level of blood sugar in your body and it is also very effective in lowering down insulin levels in your body.You will be amazed to know that it also increase fullness that will reduce the rate at which the stomach empties thus it will help you in reducing your weight.It also assist the body in reducing the cholesterol level in the body
cole slaw
Recipe Of Cole Slaw
Step One To Prepare Cole Slaw
Ingredients
Yield: 50 portions
Cabbage,green,cleaned trimmed,core out 7 lb
Carrots finely shredded 3/4 lb
Onions finely minced 4 oz
Method
Shred cabbage very fine.Mix with carrots and onions.
Step Two To Prepare Cole Slaw
Ingredients
Vinegar 12¼ oz
Salad oil 6 oz
Sugar 3 oz
Mustard dry 2 tsp
Salt 1 oz
Mayonnaise (recipe given below) 1½ pt
Lettuce washed, cleaned,cleaned,trimmed 4 heads
Method
2. Mix all other ingredients except lettuce and combine with cabbage mixture.
3. Toss lightly but mix well.
4. Chill thoroughly and serve in center of lettuce cup.
Mayonnaise
mayonnaise
Recipe Of Mayonnaise
Ingredients
Yield: 1 qt
Egg yolks 4 yolks
Sugar 1 tbsp
Salt 2 tsp
Mustard dry 2 tsp
Salad oil 1¾ pt
Vinegar 2 oz
Lemon juice 2 tbsp
Method
Beat egg yolks in bowl
Mix dry ingredients together and add to eggs in bowl.Beat a few minutes.
Add oil slowly at first ; when thick add a small amount of vinegar.Alternate oil and vinegar until all has been used.Finish with lemon juice.
If you are a potato lover and want to have a side dish which can accompany with your main dish then Potato salad is the right choice for you because not only it is healthy but also it is delicious and the recipe which I am going to share with you will surely will appeal to your taste buds.
If we talk about its history then potato have originated from Germany from where it spread all over Europe.In America potato salad recipe is brought by the German and European immigrants which immigrate to the America from their native lands.
If we talk about the health benefits the potato salad is very healthy as it will assist your body in controlling blood sugar and insulin levels.It also increase fullness which will reduce the rate at which the stomach empties thus reducing the calorie intake which will help you to reduce your weight.It will also reduce the level of cholesterol in your body which is a very common problem in to
potato salad
Step One To Prepare Potato Salad
Ingredients
Yield: 50 portions Each portion : 4½ oz
Celery diced fine 1½ lb
Onions minced 3 oz
Hard cooked eggs chopped medium size 8
Pimientos diced drained 17oz can
Mayonnaise (recipe given below) about 1 qt
Method
1. Combine first 5 ingredients and refrigerate 2 to 3 hours or overnight if possible.
Step Two To Prepare Potato Salad
Ingredients
Potatoes A.P 12 lb
French Dressing (recipe given below) 5 oz
Salt to taste
Pepper to taste
Lettuce, washed,cleaned and trimmed 4 heads
Method
2. Peel and cut potatoes in 3/4 inch cubes.Boil until nearly tender.Keep slightly undercooked.Place pot of potatoes in sink and let cold water run in until potatoes are cool enough to handle, but still warm.
3. Drain very well and toss with french dressing and small amount of salt and pepper.Let stand until cool enough to combine with mayonnaise mixture.
4. Combine all ingredients and adjust seasoning if necessary.
5. Serve in lettuce cup.
NOTE: Potatoes will crush somewhat when mixing.It is important that they are not overcooked to prevent complete masking.Consistency may be adjusted as required.
Mayonnaise For Potato Salad
mayonnaise
Ingredients
Yield: 1 qt
Egg yolks 4 yolks
Sugar 1 tbsp
Salt 2 tsp
Mustard dry 2 tsp
Salad oil 1¾ pt
Vinegar 2 oz
Lemon juice 2 tbsp
Method
Beat egg yolks in bowl
Mix dry ingredients together and add to eggs in bowl.Beat a few minutes.
Add oil slowly at first ; when thick add a small amount of vinegar.Alternate oil and vinegar until all has been used.Finish with lemon juice.
French Dressing For Potato Salad
Ingredients
Yield: 1 quart
Vinegar cider 8¼ oz
Salt 1 tbsp
White pepper 1½ tsp
Salad oil 1½ pt
Method
Dissolve seasoning in vinegar.Combine with oil and mix vigorously.
If you are searching for a salad which is easy to make and you can also take it out on a picnic or on some outing by making it and putting it in some lunch box then kidney bean salad is a good choice for you.
kidney bean salad consist of high protein beans with a very tasty mixes of pickles,mayonnaise and eggs which will boost its taste which will surely appeal to your taste buds.
If we talk about its benefits to your health then you will be amazed that it contains iron and that will cater to your half day iron needs plus it contains calcium,iron vitamin B6,A and C.It will provide you 20 g protein on single serving.These beans are good for the hearts health as they reduce the risk of heart diseases,type 2 diabetes and various forms of cancer .They also help to maintain a healthy weight.
If we talk about the history of beans all the common beans like black bean,pinto beans etc has stemmed from their ancestor bean in Peru from where they spread to south and central America. These beans are spread to their final destination which is Europe by the Spanish explorers in 15th century.
kidney bean salad
Step One To Prepare Bean Salad
Ingredients
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yield: 50 portions Each portions: about 4 oz
Kidney beans drained 2 No 10 cans
Method
Drain beans well.
Step Two To Prepare Bean Salad
Ingredients
Hard cooked eggs 1 dozen
Pickles sweet or dill,A.P., small dice 1 qt
Celery small dice 1 qt
Onions chopped fine 4 oz
Pimientoes 17 oz can
Salt to taste
White pepper to taste
Mayonnaise to bind
Method
2. Chop eggs and combine chopped eggs and all other ingredients except egg slices.Mix with mayonnaise to bind.Chill thoroughly.
Introduction To Lamb Curry With Rice And Chutney And Its History
Curried lamb is an Indian dish also known as kosha magsho it is its Bengali version with some variation in the method off cooking this dish and also this dish has also another variation known as railway mutton curry which originated during British raj.
Kosha mangsho is prepared in Bengali style and it consist of more gravy and has less juice and preparing in kosha style will retain its mutton flavor by using kosha cooking and sauteing methods.
The originals curried lamb is prepared in a large pot and we are going to share the original recipe with our viewers and this dish will give you the genuine flavor and taste of the original curried lamb.
Railway mutton curry originated during British raj and was served in long distance trains.This dish was served with dinner rolls.Some restaurants in Kolkata serve this dish in which coconut milk is used and tamarind is used to preserve this railway mutton curry.
Indian Lamb Curry
Step One To Prepare Lamb Curry
Ingredients
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yield : 10 portions Each portion : 2 triangles as described below
Lamb fores, lean cut (1-inch-cubes) 18 lb
Water cold 2 galon
Sachet bag:
Thyme 1 tsp
Bay leaf 1
Cloves whole 6
Method
Place meat in cold water.Stir with wooden paddle to separate.As water boils, remove scum that forms.Continue to remove scum until stock is clear.Add sachet bag and cover.Simmer 1½ to 2 hours.
Step Two To Prepare Lamb Curry
Ingredients
Onions small dice 2 lb
Butter melted 2 lb
Bread flour 1½ lb.
Curry powder 3/4 oz
Method
2. Saute onions in butter in large sauce pot.Cook until tender.Add flour,curry powder cook for 10 minutes.
3. When meat is cooked remove sachet bag and strain stock in roux (mixture),stirring to keep smooth.Adjust seasoning and consistency; if curry flavor is not strong enough dissolve additional curry in cold water to remove lumps before adding sauce.
Step Three To Prepare Lamb Curry
Ingredients
There are no ingredients in this step.
Method
Combine meat with sauce.Serve with rice pilaf and chutney.
