Culinary Recipes

red-lobster-roasted-brussel-sprouts.jpg

Red Lobster Fresh Roasted Brussel Sprouts

copykat, red lobster, side dishes, vegetables

.907 kg 2 lbs brussel sprouts; fresh
30 mL 2 tbsp olive oil
5 mL 1 tsp salt
3 mL ½ tsp black pepper
90 mL 3 oz butter

Author: Stephanie Manley
Recipe Type: Side Dish
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 8

* Preheat the oven to 400°F .
* Wash Brussel sprouts and nip off the end of the stem and pull off any loose leaves.
* Place sprouts into a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper.
* Place a sheet of parchment paper on a cookie sheet and place the Brussel sprouts on the parchment paper.
* Bake for about 20 to 25 minutes.
* The Brussel sprouts will be lightly browned on the outside, and tender on the inside when they have cooked.
* About 10 minutes before the Brussel sprouts are done, place the butter into a small pot over medium heat.
* Swirl continually, the butter will begin to brown.
* When the butter has become fragrant and has a caramel color, remove it from the pot, and pour into a heatproof dish, be sure to leave as many solids as you can in the pot.
* Discard the solids.
* Remove the Brussel sprouts from the cookie sheet and place on a plate to serve.
* Drizzle over browned butter just before serving.

Notes: http://www.copykat.com

Yield: 8 Servings

Preparation Time: 00:05
 
My personal favorite, and it's rather valuable I'll have you know:

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Tom Yum Soup Shrimps-01

appetizers, fancy's | family | friends, shrimp, soups | stews, spicy
thai

250 mL 1 cup water
3-5 kaffir lime leaves
30 mL 2 tbsp cilantro; stems roughly chopped
1 box chicken stock
30 mL 2 tbsp green thai chili paste; or to taste
60 mL ¼ cup 4 tbsp coconut milk powder; disolve in a cup of water
1 red bell pepper; cubed
1 green bell pepper; cubed
500 mL 2 cups mushrooms; quartered
12 shrimps; cooked or raw
cilantro; leaves chopped + for garn
6 round red chilies; dried optional or to taste

* Bring cup of water to boiling point
* Add lime leaves and cilantro stems
* Boil on high for 10 minutes
* Remove lime leaves and disregard
* Add remaining ingredients, bring to a boil
* Add dried red chilies at the end, few minutes before serving
* Garnish with fresh cilantro and serve
 
Show stopper here!!!
Tried and approved by me!

tiger cake.jpg
Crouching Tiger, Hidden Zebra Cake


250ml Sunflower oil
250g Caster sugar
100ml Milk
4 Med. Eggs
1Tsp Vanilla extract
300g Self-raising flour
2x½tsp Baking powder
25g Cocoa powder
Zest of ½ Orange


  1. Preheat the oven to 180°C, and prepare the baking tin.

  2. Put the oil, sugar, milk, eggs and vanilla extract into a large bowl and beat everything together well. (Best not to use an electric whisk as that will introduce bubbles, not required for this cake.)

  3. Pour out 400ml (gm) of this mixture into a medium bowl.

  4. Sift 175g of the self-raising flour into one bowl along with ½ tsp baking powder. Mix well and set aside. This is your vanilla mix.

  5. Sift the remaining 125g of self-raising flour and ½ tsp of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix.

  6. Now, pipe some of the vanilla mix into the middle of the tin. Then, pipe a blob of the chocolate mix into the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.

  7. Bake for 35 mins. Cover with foil and bake for another 25 mins

  8. Check the cake is cooked by inserting a skewer. It should come out clean. If not, then return to the oven until cooked. Once cooked, remove from the oven and allow to cool in the tin for 10 minutes. Then carefully remove from the tin, and leave to cool completely on a wire rack (but it is also fine to eat it warm!)
 
One cooking tip for cakes ive found..... use silicon moulds!! They are fab and dishwasher safe!!
Wash before use, dry, the rub the surface with the smallest amount of butter you can get away with and lightly dust with flour for an awesome non stick :)
 
Annabella said:
One cooking tip for cakes ive found..... use silicon moulds!! They are fab and dishwasher safe!!
Wash before use, dry, the rub the surface with the smallest amount of butter you can get away with and lightly dust with flour for an awesome none stick :)
Click to expand...
agreed! this was a trick my grandmother taught me when i was 12!
 
Nanny's Irish Cream
1 cup heavy cream
1 can (14 oz) sweet condensed cream
1tsp or one single serve package of instant coffee
2 tbs chocolate syrup
1tsp vanilla extract
1tsp (i use 2) almond extract
Irish Whiskey( there is no exact amount for this, my nan is always talking and adding and usually goes "oh, oops. that should warm the bones....") to taste

Blend all ingredients in a blender. Serve chilled or as creamer for your coffee.
 
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