Homemade Croutons Recipe

I would love to find a package of croutons to buy in my local store that doesn't contain oils we can't eat, or corn products, or garlic, etc.  But unfortunately, I am out of luck with that, so I decided to make my own.  I buy a loaf of Swiss Peasant Bread every couple of weeks from Red Apple Market and keep it in the freezer, so I use this bread to make these crunchy, flavorful, delicious croutons. The trick to this recipe is the oven temperature and baking time, and the recipe just uses what you have on hand without any measurements, so feel free to experiment with different bread, spices, and oils you might like.  These croutons are great on Caesar Salads, as well as just to snack on.  This is how I make them:

Homemade Croutons Recipe

Olive oil
Salt
Dried rosemary spice

Preheat oven to 400 degrees.  Chop into small cubes as much rustic, day-old or semi-stale bread that you have on hand for this recipe.  Add them to a medium mixing bowl, then drizzle a little olive oil over the bread cubes.  Next add a sprinkling of salt and a sprinkling of dried rosemary spice.  Use your hands to mix the bread, oil, salt and rosemary together.  Add another drizzle of oil over the bread cubes if it looks like it might need it (don't overdo the oil), and use your hands to mix it together again.  Pour out the bread cubes in a single layer onto one or two cookie sheets sprayed with non-stick cooking spray.  Bake them in the oven for 12-15 minutes or until golden brown.  Let them cool completely before storing them in an airtight container in the pantry.

Baked Breaded Garlic Mushrooms Recipe

INGREDIENTS:

• Cooking spray
• 1 cup plain breadcrumbs
• 3 tablespoons Parmesan cheese, grated
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 tsp black pepper
• 2 eggs
• 3 cloves of garlic, minced
• 20 white button mushrooms, cleaned
• ½ cup all-purpose flour
• more salt & pepper for the flour

INSTRUCTIONS:

1. Preheat oven to 400F/200C degrees. Line a baking sheet with non-stick foil and set aside.
2. In a shallow dish combine the breadcrumbs, Parmesan cheese, paprika, salt and black pepper.
3. In a separate shallow bowl whisk the egg together with the minced garlic.
4. In another dish, add the flour and season with salt & pepper to taste.
5. Dip each mushroom first in the egg mixture, then flour, then fully coat with the breadcrumb mixture and place on the prepared baking sheet.
6. Repeat with remaining mushrooms.
7. Lightly coat the breaded mushrooms with the cooking spray.
8. Bake the mushrooms for 12-16 minutes or until golden brown. Serve warm with dip of your choice.

Source: Erren's Kitchen

Baked Fish And Chips Recipe

INGREDIENTS:

For the Chips:

• 3-4 medium white potatoes, about 1 1/2 pounds, washed and scrubbed
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt, plus extra if necessary

For the Fish:

• 1 cup panko breadcrumbs
• 1 tablespoon cajun seasoning
• 1 cup crispy rice cereal, finely crushed
• 1 tablespoon dried parsley
• 1 1/2 pounds cod fillet, cut into 2 inch by 4 inch pieces
• 2 eggs, beaten with 1 tablespoon water added
• cooking spray

For Serving:

• lemon slices
• tartar sauce
• ketchup

INSTRUCTIONS:

1. Preheat oven to 425°F. Slice the potatoes into 1/4 inch sticks. Toss with olive oil sprinkle with sea salt. Place on a big baking sheet in a single layer. Bake in oven on top rack for 15 minutes.
2. While potatoes are baking, mix together bread crumbs, Cajun seasoning, cereal and dried parsley in a medium sized bowl.
3. Dip cod pieces in egg then coat them with crumb mixture while lightly pressing crumbs on the fish so that its well coated.
4. Place a wire rack on top of a large baking pan. Spray the rack with cooking spray. Place the fish on top of the rack.
5. After the potatoes have cooked for 15 minutes turn them so the other side will get crispy.
6. Place the pan of fish on the bottom rack of the oven. Bake for another 15 minutes or until fish is cooked and both fish and fries are crispy.
7. Season with extra salt if necessary. Serve with lemon, tartar sauce and ketchup if desired.

Source: Food Fanatic

Bibingka Recipe

INSTRUCTIONS:

For Making Bibingka

• baking powder – 1 tablespoon
• banana leaves – 6 pieces; round shape; about 9 inches in diameter
• butter – ½ cup
• coconut milk – 1 ½ cup
• eggs – 3
• sticky rice flour – ½ cup
• rice flour – 2 cups
• salted egg – 1 piece; cut into wedges
• sugar – 1 cup

For Bibingka Toppings

• butter – 1 tablespoon
• cheese – cheddar cheese or Edam cheese; 1 tablespoon
• grated coconut – 1 tablespoon
• sugar – 1 tablespoon

INSTRUCTIONS:

For Making Bibingka

1. Preheat oven to 375° F.
2. While preheating the oven, brush butter onto the banana leaves.
3. Line the pans with banana leaves.
4. Beat the eggs.
5. Combine the eggs with butter and coconut milk and mix everything thoroughly.
6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
7. Combine egg and rice mixtures.
8. Pour mixtures equally into the pans.
9. Top the mixtures with salted eggs.
10. Bake for 25 minutes.
11. When the rice cakes are already baked, brush butter onto them.
12. Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
13. When done, add toppings to the rice cakes.

Source: Hub Pages

Oven Roasted Chestnuts With Spiced Melted Butter Recipe

INGREDIENTS:

• 8 cups water
• 1 pound fresh chestnuts, rinsed and dried
• 4 tablespoons unsalted butter (1/2 stick)
• 1 cinnamon stick
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• Pinch of freshly grated nutmeg

INSTRUCTIONS:

1. Place a large cast iron pan in the oven and pre-heat the oven to 425°F.
2. Bring the water to a boil in a large saucepan over high heat. While the water is heating, carve an "X" into the rounded side of each chestnut with a serrated knife. Cut through the shell only, being careful not to cut too deep into the nut itself.
3. When the water reaches a boil, quickly blanch the slit chestnuts for 30 seconds. Drain and dry the chestnuts, then transfer them, "X" side up, to the heated skillet in the oven. Roast the chestnuts for 25-30 minutes, just until the shell starts to curl away from the nut.
4. Transfer the nuts to a large cutting board and cover loosely with a kitchen towel. Set aside just until the nuts are cool enough to handle—the nuts will be easier to peel while they are still warm.
5. Place the skillet on the stovetop and add the butter, cinnamon stick, salt, sugar, and nutmeg. The skillet should still be hot enough to melt the butter. Stir everything until the butter is completely melted, then transfer the butter mixture to a small bowl.
6. Using your fingers, peel away the shells and brown skins of the chestnuts. If any brown skin clings to the nuts, a paring knife can be used to peel them away. You can choose to toss the peeled chestnuts in the melted butter, or serve the butter on the side. Serve the chestnuts while still warm.

Source: Serious Eats

Cheese Rice Balls

INGREDIENTS

-Boiled Rice - 1 Cup

- Paneer - 1 Cup ( Grated )

- Carrot - 2 Spoon ( Grated )
- Sweet Corn - 2 Spoon
- Mozzarella Cheese Cubes ( Small )
- Green Chilly - 1 ( Finely Chopped )
- Corn Flour - 1 Spoon
- Corn Flour Slurry ( 1 Spoon Corn Flour in 4 Spoon Water )
- Bread Crumbs
- Garlic Powder ( Optional )
- Oregano or Italian Seasoning
- Salt To Taste

PROCEDURE

For Outer Layer:In A Bowl , Take Rice add Paneer , Seasoning , Salt and Corn Flour and Mash It and Prepare a Dough

For Stuffing : Take Carrot , add Cheese Cubes , Sweet Corn and Chilly and Mix It

For Preparing Balls : Stuff the Stuffing in the Dough and Make Balls of it, Dip the balls in the Corn Slurry,Then Roll the Balls over Bread Crumbs and airfry for 10-15 minutes at 200 degree. Server Hot with  Chutney and Tomato Sauce!!

Cheese Paneer Balls

Ingredients:

Paneer/Indian cottage cheese (grated)-200 gm
Cheese (cut into small cubes)-50 gm
Gram flour-2 tbsp
Corn flour-1 tbsp
Finely chopped onion-2
Finely chopped green chilli-1
Finely chopped ginger-1 inch
Red chilli powder-1/3 tsp
Chopped coriander leaves
Cooking oil for fry
Salt to taste
Method:
Mix all the ingredients into the paneer except cheese and oil, mix it properly.Take a small portion of mixture, roll it and press it on your palm like tikki(make it flat). Stuff one cheese cube inside, seal the edges and make a ball by rolling it on your palm. Repeat the same process to make balls from remaining mixture.
Airfry the balls for 10-15 minutes at 200 degrees. Serve hot with tomato ketchup and green chutney.

Matar Kachori Made in Airfryer

Take maida add oil and salt knead it with water and make it a dough, keep it aside for 15-20 minutes

Filling : boil matar till it get soft, strain it and cool it down, make sure water should not be there in matar. Cut green coriander, green chilli's, Add crushed matar with salt, garam masala,roasted jeera and chat masala or amchoor,

Now take a small ball of maida and with the help of hands make a katori add filling and close it properly. Now airfry for 10-15 minutes  Serve hot !!

McCain Veggie Fingers Made in Airfryer

This is how Mccain veggie fingers looks when made in Airfryer. Absolutely zero oil and zero cholestrol

I wish I had my airfryer when I was a bachelor. They are so crispy and yummy. No hassles of cleaning and saves time.

Just place these veggie fingers into the airfryer right out of the freezer and give it 12-15 minutes to cook.

PASTA PARCEL MADE IN AIRFRYER

Method 

For Parcel : Mix 1 cup flour,  salt and water to make dough. Apply little oil and & keep aside 

For Filling : Boil pasta with some salt one table spoon oil. when cooked filter the excess water. Saute chopped garlic, green chilly, onions, add grama masala, tomatoes paste and salt. Finally add pasta and cook with a covered lid on low flame.

Finally make small ball of the dough roll them into circle with a rolling pin. Fill the pasta filling and fold them as shown in pic. Seal the edge using water. Airfry them for 200 degree for 15 minutes till golden brown. Serve hot with Sauce!!

OIL FREE FALAFEL MADE IN AIRFRYER

Ingredients:

Chic peas (Kabli chana) 1 bowl, Onion, garlic, coriander leaves, salt, garam masala, baking powder

Method:

Soak one bowl of chic peas for 12 hrs, now in a food processor add all ingredients and make a granular paste. Make small tikkis by rolling these tikkis with a bit of oil in your palms, transfer these tikkis into the airfryer, airfry at 200 degree C for 15 minutes, serve hot with any chutney.

Mango Sticky Rice Recipe

INGREDIENTS:

• 14-oz can coconut milk
• 1 cup sweetened condensed milk
• 1 cup sweetened shredded coconut, divided
• 4 cups cooked Jasmine rice
• 3 ripe mangoes

INSTRUCTIONS:

1. In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
2. While the sticky rice sits, slice the mangoes and remove the skin.
3. Spread the remaining 1/2 cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
4. To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!

Source:Coffee And Quinoa

Ginataang Bilo Bilo – Sticky Rice Balls In Coconut Milk Recipe

INGREDIENTS:

• 2 cups glutinous rice flour
• 1 cup dried tapioca pearls (soaked in water for at least 4 hours)
• 4 cups coconut milk
• 1 cup water
• 1 cup brown sugar
• 4 ripe plantains (sliced)
• 1 large sweet potato sliced into small cubes
• 1 cup of sliced jack fruit 

INSTRUCTIONS:

1. Mix the rice flour with 10 TBSP of water and form into small dough balls.
2. In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top.
3. Set rice balls aside. *tip: When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other. 

To cook the tapioca:

1. Strain the tapioca if you soaked them.
2. Drop them into the same pot where you cooked the rice balls and let it boil.
3. Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. *tip: soak them in cold water when set aside so they don’t stick together.

To make the Ginataang Bilo Bilo:

1. Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring to a boil.
2. Add sweet potatoes and cook for about 15 minutes under low heat.
3. Add tapioca (strain the water from the tapioca pearls if you followed my tip), brown sugar and rice balls into the pot, simmer for 10 minutes
4. Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
5. Add remaining coconut milk, bring to a boil then remove from heat.
6. Serve warm or chilled.

Source:Vanilla  Housewife

Filipino Beef Empanadas Recipe

INGREDIENTS:

• 1/2 lb. ground beef
• 1 medium potato, diced 
• 2 scallions, minced
• 2 garlic cloves, minced
• Oil
• Butter
• Cumin
• Paprika
• Tomato paste or sauce (optional)
• Soy sauce
• Raisins
• Salt & pepper
• 2 boxes Pillsbury pie dough (or make your own empanada dough)
• 3-4 inch round cutters
• 1 egg, beaten (this is your egg wash)

INSTRUCTIONS:

1. Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is uncooked, add to the skillet and add a little beef broth or water and cook until tender.)
2. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have some tomato sauce or tomato paste, add a spoonful to taste.
3. Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.
4. Now taste. Your filling should more intensely flavored than if you were going to eat it alone. Remember that the flavor has to come through with all the pie dough.
5. If you're going to fry your empanadas, put mixture in a strainer over a bowl and let cool. Don't throw away the strained liquid, because if you want your mixture to be wetter, you can add some the liquid back. If you're going to bake the empanadas, you may not want to strain it at all but keep it juicy.
6. Preheat oven to 400 degrees.
7. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds.Fill each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and raisins in the empanada. Encase filling with dough by folding over the dough over the filling and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a cookie sheet. Repeat with 2nd pie dough sheet.
8. Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in the tops of the empanadas.
9. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy.

Source: Big Bold Beautiful Food

Tuna Maki Sandwich Recipe

INGREDIENTS:

• 1 – 184 grams of Century Tuna Chunks in Water, drained
• 1/4 cup mayonnaise
• 1 tablespoon chopped red bell pepper
• 1 tablespoon green onions
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 sliced soft cheese
• 6 slices of white loaf bread

INSTRUCTIONS:

1. In a bowl, Mix together tuna, mayonnaise, bell pepper and onions.
2. Season to taste with salt and black pepper.
3. Spread mixture evenly over bread.
4. Lay a slice of cheese then roll tightly.
5. Wrap rolls in plastic wrap and chill for at least one hour.
6. Slice into 1 inch pieces and serve cut side up to show filling.

Source:Pinoy Cravings

CHEESE SPINACH BALLS

Ingredients

Spinach leaves 300 gms, Bread crums, Grated Mozzarella cheese , Red chilly flakes, Fine chopped onion, Corn flour, Grated garlic, salt and oil for brushing

Instructions

1. Make spinach puree by making a paste of boiled spinach leaves,  and mix it with  bread crumbs, bread crumbs, grated mozarella, corn flour, garlic and some salt and roll them into small balls.

2. For the cheese fillings, mix cheese, chilly flakes and fine chopped onions and roll them into small balls, place them inside the spinach bills such that the spinach balls cover the cheese balls evenly from all sides. roll the ball and keep it aside.

3. Brush them with oil and air fry at 200 degrees in the air fryer for 10-15 minutes . Serve them hot and crisp with red tomato sauce.

Cheese Corn Balls Recipe

INGREDIENTS

• 1 carrot grated
• 1 capsicum finely chopped
• 10-15 French beans finely chopped
• ½ cup corns
• 1 cup cheese grated
• Salt
• Black pepper powder
• ¼ cup milk
• 4 tbsp all purpose flour
• Bread crumbs to coat

METHOD

1. If you are using fresh corn remove the kernels from the cob and pressure cook them until tender.
2. If using frozen just boil them for 5-7 minutes.
3. Spred the corns on a kitchen napkin to remove any extra water on them.
4. Then put the corns in a grinder at just give a single blitz to it so that its just slightly crushed.
5. In a bowl mix all the ingredients except milk and bread crumbs.
6. Make small balls of this mixture and dip them slightly in milk.
7. Roll them in bread crumbs.
8. Deep fry.
9. Serve with ketchup or dip of your choice.

Source: My Little Moppet

Barbeque Potato Salad Recipe

INGREDIENTS:

• 10-12 boiled and peeled baby potatoes
• 1 chopped spring onion
• 3-4 capers
• 2-3 gherkins
• 1 teaspoon chopped parsley
• 1 tablespoon mayonnaise
• Salt to taste
• Pepper to taste
• 2 teaspoon cola barbeque sauce

INSTRUCTIONS:

1. In a large bowl, Put boiled baby potatoes with chopped spring onions.
2. Then add capers, gherkins, chopped parsley, mayonnaise, salt and pepper.
3.  Mix them well and your Yummy barbeque potato salad is ready to serve.

Source: Rasoi Menu

Funfetti Marshmallow Popcorn Treats Recipe

INGREDIENTS:

• 10 cups plain popcorn 
• 2 Tablespoons unsalted butter
• 1 Tablespoon vanilla extract
• 1 (10-oz.) bag marshmallows
• 1/2 cup rainbow sprinkles, divided

INSTRUCTIONS:

1. Grease a 13x9-inch baking pan with cooking spray.
2. Add the butter to a large stock pot set over medium low heat. Once the butter has melted, stir in the vanilla extract (it will spatter), then add the marshmallows and cook, stirring, until smooth, about 5 minutes. Stir in the popcorn and 1/4 cup of sprinkles until the popcorn is well coated, then immediately pour the mixture into the prepared baking dish pressing it firmly into an even layer. Sprinkle the remaining 1/4 cup of sprinkles on top.
3. Let the mixture sit for 20 minutes then slice it into squares or bars and serve.

Source: Just A Taste

Roasted Garlic White Chicken Pizza Recipe

INGREDIENTS:

• 1 pound pizza dough
• 1 Tbls butter
• 8 cloves roasted garlic, minced
• 2 Tbls all-purpose flour
• ½ tsp black pepper
• ½ cup skim milk
• ¼ cup half and half
• ¼ cup Parmesan cheese
• 1½ cup boneless skinless chicken breast, cooked and shredded
• ¼ cup red onion, diced
• ¾ cup Mozzarella cheese
• 1 tsp fresh thyme, chopped
• ½ tsp dried oregano
• 1 Tbls fresh parsley, chopped

INSTRUCTIONS:

1. Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.
2. Melt butter in a small saucepan. Saute roasted garlic for 1 minute.
3. Add flour, and mix until well blended. Cook for 1 minute.
4. Slowly whisk in the milk and half and half. Mix in the pepper.
5. Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.
6. Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white cause over the dough. Top with chicken, red onions and cheese.
7. Bake for 17 minutes, or until the crust is golden, and the cheese is melted.
8. Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Source: Dinners Dishes And Desserts