Space Food - Recipes

The food menu Lemon and garlic chicken kebabs does have a combination of colors and unique appearance and special, let alone taste. When you have time to spare, there is no harm in trying Lemon and garlic chicken kebabs these dishes yourself at home, reading and practice.

"Special Lemon and garlic chicken kebabs"

"Lemon and garlic chicken kebabs"

Ingredientswhat are the materials and tools needed to make Lemon and garlic chicken kebabs

• 750g chicken thigh fillets, cut into 4cm pieces
• 2 garlic cloves, finely chopped
• 2 tbsp lemon rind, finely grated
• 1/4 cup lemon juice
• 1 tbsp fresh oregano leaves, chopped
• 2 tsp sweet paprika
• 1 1/2 tbsp olive oil
• 1 large red capsicum, cut into 3cm pieces
• 1 large red onion, cut into 3cm pieces
• 4pita bread rounds

TO SERVE

• Fresh flat-leaf parsley leaves, chopped
• Lemon wedges

EQUIPMENT

• You need 8 large pre-soaked bamboo skewers
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Preparation

1. Place chicken, garlic, lemon rind, lemon juice, oregano, paprika and 1 tablespoon oil in a glass bowl. Toss to combine. Cover. Refrigerate for 30 minutes.
2. Thread chicken, capsicum and onion on to skewers. Season with salt and pepper.
3. Preheat a barbecue grill on medium-high heat.
4. Cook skewers for about 6 to 7 minutes, each side or until browned and cooked through.
5. Brush both sides of pita bread with remaining oil. Cook for about 1 to 2 minutes each side or until golden and heated through. Sprinkle skewers with parsley. Serve with bread and lemon wedges.

Rib special soy honey has a flavor that is quite unique and attractive appearance, listen and see if it still does not fit. You want to try to make it yourself, follow and read some cooking tips and recipes honey soy ribs here. These yummy honey-soy ribs are a great midweek dinner option for the family.

Ingredients

Preparation

"Special Cheese"

Preparation

Preheat oven to 325°. Stir together Cheddar cheese, pepper Jack cheese, cream cheese, roasted red bell peppers, mayonnaise, cilantro, green onions, jalapeño peppers, Worcestershire sauce, dried crushed red pepper, and salt and freshly ground black pepper to taste. Lightly grease a 2-qt. baking dish with cooking spray; spread cheese mixture in prepared dish. Bake 20 to 25 minutes or until thoroughly heated and bubbly.

• 6 ounces hot turkey Italian sausage
• 2 cups chopped onion 
• 1 cup chopped green bell pepper 
• 8 garlic cloves, minced
• 1 pound ground sirloin
• 1 jalapeño pepper, chopped 
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine 
• 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans no-salt-added kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 

Preparation

Now is the time to make All-American Chili

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Good luck cooking this All-American Chili recipes.

Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling

Ingredients

"Chocolate Cookies"

• 10 ounce bittersweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1/4 cup unsalted butter, cut into chunks
• 3 large eggs, at room temperature $
• 1 cup plus 2 tbsp. sugar
• 1 tablespoon instant espresso powder
• 2 teaspoons vanilla extract
• 6 tablespoons flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups bittersweet chocolate chips
• 1 cup finely chopped toasted pecans
• Ganache
• 6 ounces bittersweet chocolate, chopped
• 3/4 cup heavy whipping cream

Preparation

Now is the time to make Triple-Threat Chocolate Cookies

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.

2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.

4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.

Note: Nutritional analysis is per sandwich cookie.

We love this bread moist texture and simple flavor. Banana bread should form a crack down the center as it bakes a sign the baking soda is doing its job

Ingredients

• 2 cups all-purpose flour 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 cup sugar 
• 1/4 cup butter, softened 
• 2 large eggs 
• 1 1/2 cups mashed ripe banana (about 3 bananas) 
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract 
• Cooking spray 

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.