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Monthly Archives: February 2014

Homemade Chicken Cutlets Recipe – Laura Vitale – Laura in the Kitchen Episode 730

Homemade Chicken Cutlets Recipe – Laura Vitale – Laura in the Kitchen Episode 730

To get the recipe, check out my website: http://www.LauraintheKitchen.com DAILY VLOGS:: http://www.youtube.com/TheVitales Laura's Beauty Channel: http://www.youtube.com/VitaleStyle Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen My Blog: http://www.LauraVitalesBlog.com Instagram: http://www.instagram.com/mrsvitale

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White Chocolate Strawberry Cookies Recipe – Laura Vitale – Laura in the Kitchen Episode729

White Chocolate Strawberry Cookies Recipe – Laura Vitale – Laura in the Kitchen Episode729

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen My Blog: http://www.LauraVitalesBlog.com Instagram: http://www.instagram.com/mrsvitale

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Recette des sfenjs : Beingnets marocains / Moroccan donuts recipe / طريق إعداد السفنج المغربي

Recette des sfenjs : Beingnets marocains / Moroccan donuts recipe / طريق إعداد السفنج المغربي

Je vous présente les sfenjs, ces beignets traditionnels qu'on aime tant et qu'on goûte uniquement pendant les vacances au Maroc. Apprenez à les faire vous même à l'aide de cette vidéo. Retrouvez cette recette sur :http://www.mafleurdoranger.com/2014/02/sfenj-beignets-marocains.html Ingrédients : 500 g de farine 2 c. à c de levure sèche ou 20 g de levure fraîche 1 c. à c de sel 1 c. à soupe de sucre 300 à 350 ml d'eau tiède (selon la farine) Huile pour la friture English : Sfenj are Moroccan doughnuts made by deep frying a sticky, unsweetened yeast dough. They can be purchased from street vendors, . Sfenj should be eaten warm, either plain or with sugar or honey, for breakfast or tea time. Written recipe : http://www.mafleurdoranger.com/sfenj-moroccan-donuts-recipe.html Ingredients for about 17 donuts : 500 g / 17.64 oz flour 2 tspn yeast 1 tspn salt 1 tbsp sugar 300 to 350 ml of warm water (of flour) Oil for frying الوصفة بالعربي نصف كيلو دقيق ملعقة سكر خميرة الخبز ملعقتين صغيرتين ملعقة صغيرة ملح زيت للقلي ماء دافئ للعجين 350 - مل 400 Rejoirnez-nous sur facebook : http://www.facebook.com/pages/La-fleur-doranger-by-Bouchra/122656534435823?sk=wall Abonnez vous à ma chaîne pour être au courant de mes publications : https://www.youtube.com/user/lafleurdoranger Musique : Audionetwork

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Meatless Monday Rockin’ Moroccan Stew

Meatless Monday Rockin’ Moroccan Stew

Livin' on the Vedge has never been easier...or tastier! One of our most popular, healthy recipes EVER, Rockin' Moroccan Stew, gets even more delicious when we sneak in chopped kale and coconut milk. A filling, satisfying vegan meal, this recipe pleases meat-lovers, too. Greta demonstrates her flexitarian skills, while Janet talks dirty...as the Dirty Dozen most-sprayed vegetables!

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Pumpkin Coconut Custard – Laos Recipe – CookingWithAlia – Episode 301

Pumpkin Coconut Custard – Laos Recipe – CookingWithAlia – Episode 301

Today, we are making a very unique dessert by my friend Amone who is from Laos! A pumpkin filled with coconut milk custard! A dessert like you have never seen before! WRITTEN RECIPE: http://goo.gl/8RkZDu INGREDIENTS: 1 medium Kabocha or Sugar pumpkin 1 can (400 ml) coconut milk 2 large eggs 1/2 cup (100 grams) white granulated sugar A pinch of salt

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Chicken Ras El Hanout – Moroccan Recipe – How to Roast a chicken – Butterfly chicken – Video Recipe

Chicken Ras El Hanout – Moroccan Recipe – How to Roast a chicken – Butterfly chicken – Video Recipe

Chicken Ras El hanout served with couscous and grilled vegetables. This video is not only a recipe video its also shows you how to butterfly and roast a chicken in your weber barbecue. Check out my other videos @ http://pitmasterx.com Like me on facebook! https://www.facebook.com/pitmaster.pitmasterx Check out my other videos! http://www.youtube.com/user/BBQpitmasterx Recipe: Ingredients: - Ras El Hanout 4 teaspoons - Free range chicken - Pinch of salt flakes on both sides - garlic clove grated - olive oil How To - Take out the backbone from the chicken - Spread the chicken out ( clean it if nescessary) - Sprinkle olive oil on it - Rub the garlic, Ras El Hanout and salt on the chicken - Smoke the chicken over indirect heat on your barbecue or in the oven at 180 degrees Celsius or 350 degrees Fahrenheit. This will take about 30 minutes - Add a chunk of wood for smoke flavor - Cook until the core temperature reaches 75 degrees Celsius or 165 degrees Fahrenheit. Music courtesy of Audio network Royalty free music Title: Big City Heat Artist: Christopher Ashmore

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