Recipe Chicken Fillets with Wild Rice and Caramel Cream

Ingredients:

– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 clove garlic, chopped
– Salt

Preparation :

– Prepare the marinade by mixing 2 tablespoons caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and let steep for 2 hours.
– Grill the barbecue chicken fillets on both sides, turning occasionally.
– Rinse the wild rice and then cook it in a saucepan of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a strainer.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken filet into slices.
– Serve the chicken slices with the wild rice.

Puffed apple caramel salted butter

INGREDIENTS:

80 g sugar
40 g cold butter cubes
10 cl whole cream
1 C. To c. Of salt flower
300 g apples
20 g butter
1 C. To s. sugar
1/2 lemon
1 egg yolk
1 C. To s. water
1 puff pastry

Preparation:

Prepare the caramel with the salted butter: pour the sugar in a saucepan and heat over medium heat, without stirring,
Until an amber caramel is obtained.
Heat the cream in the microwave. When the caramel is liquid, remove the pan from the heat and pour
Hot cream.
Put the pan back on the fire and mix with a wooden spatula. Gradually add the butter then the flower
salt. Once homogenous, pour the caramel into a bowl and allow to cool to room temperature.
Peel the apples and cut into cubes. Make them come back in hot butter, for 15 minutes. Sprinkle with
Sugar and sprinkle with lemon juice, then let caramelize another 5 minutes. Let cool.
Preheat oven to 180 ° C. Spread the puff pastry on the work surface and cut the rounded edges to form a
Square, which you then divide into four. On each side, place a little caramel in the salted butter.
Garnish with a few apples and create small slits on half the dough, with the blade of a knife.
Wet the edges of the dough with a little water and fold the dough over the stuffing. Press down on edges to seal
The laminated.
Brush the surface with a little gilding and bake for 20 minutes.

Chicken fillets with wild rice and caramel cream

Ingredients:

– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 garlic clove, chopped
– Salt

Preparation

– Prepare the marinade by mixing 2 tablespoons of caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and leave to soak for 2 hours.
– Grill chicken breast fillets on two sides, turning occasionally.
– Rinse the wild rice then cook it in a pot of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a colander.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken fillet into slices.
– Serve the chicken slices with the wild rice

Source: www.femmezoom.com

Caramel Chicken Recipe

Ingredients:

– 1 chicken cut into pieces
– 2 tablespoons soy sauce
– 2 tablespoons liquid caramel
– 2 tablespoons of mustard
– 1/2 teaspoon of olive oil
– 1 teaspoon of smen
– 2 onions, sliced
– Salt pepper

Preparation

– In a salad bowl put the soy sauce, caramel, mustard, salt and pepper, add chicken pieces, mix well and marinate for 30 minutes.
– Place a layer of onions in a baking dish, add the chicken pieces to the top with the marinade, sprinkle with olive oil, spread the smen, moisten with 2 teaspoons of water, cover the dish With aluminum foil.
– Bake in a preheated oven at 160 ° C until the chicken pieces and onions are well cooked and browned.
– Serve immediately.

Source: translate.google.sn

Cookie Dough Caramel Ice Cream Sundae

A Simple List of Ingredients:

1. Brown Sugar
2. Salt
3. Double Cream
4. Butter
5. Caster Sugar
6. Eggs
7. Vanilla Flavouring
8. Plain Flour
9. Milk Chocolate Chips
10. Ice Cream
11. Glace Cherries
12. Bicarbonate of Soda

Bismillah, let’s begin!

First, to make the caramel sauce, take 8 ounces (1 cup) brown sugar.
Place the sugar into a pan.
Add a pinch of salt. To make this a salted caramel sauce, just add more salt.
Take 120 ml (1/2 cup) double cream.
Add the cream to the pan, along with 4 tablespoons butter.
Place the pan on a medium-low heat. Gently stir until …
… everything melts and the sauce gets thicker.
Add 1 tablespoon vanilla flavouring, and cook for another minute.
Take the pan off the heat and set aside to allow to cool. Do not try to taste any as the sauce will be VERY hot!!
Next, to make the cookie dough base, take 8 ounces (1 cup) softened butter.

Place into a Kitchen Aid mixer bowl.

Take 8 ounces (1 cup) brown sugar.

Add to the butter.

Throw in 4 ounces (1/2 cup) caster sugar.

Cream the mixture together until well combined.

Crack 2 eggs.

Add to the bowl.

Add 2 teaspoons vanilla flavouring ..

.. mix well until combined.

Take:
18 ounces (2 and 1/4 cup) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt

Add to the mixer in batches, and mix until just combined.

Finally, add 8 ounces (1 cup) milk chocolate chips.

Take a swiss roll tin and grease and line with baking paper.

Spread out the cookie dough into the tin.

Bake in a preheated oven at Gas Mark 5 for about 18 minutes or until golden brown and set.

Allow to cool slightly and then invert onto a cooling mat to slice.
Next, whisk 1 carton double cream until soft peaks form.

To serve, slice a square of the cookie dough …

.. top with scoops of your favourite ice cream (I used Cornish ice cream) …

.. add a dollop of whipped cream ..

Pin on Pinterest

.. top with a glace cherry ..

.. and drizzle with the warm caramel sauce!

Serve straight away for a sweet end to any meal.

Source: thismuslimgirlbakes.blogspot.sn

Croissant french toast with caramel apples

Batter:

  • 3 eggs
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • Pinch of ground cinnamon

Caramel apples:

  • ½ cup sugar
  • 3 tablespoons unsalted butter
  • 6 Granny Smith apples, peeled, cored, and cut in 1/2-inch-thick wedges
  • ½ cup maple syrup

French toast:

  • Butter, to coat the pan
  • 4 large croissants, split in half lengthwise
  • Confectioners’ sugar, for dusting
  • Ground cinnamon, for dusting
  1. For the batter: Whisk together the eggs, milk, vanilla and cinnamon until combined. Then cover and refrigerate.
  2. For the caramel apples: Pour the sugar into a large, dry skillet and cook over medium-low heat, stirring constantly with a wooden spoon. Keep an eye on the sugar — after about 5 minutes, it’ll melt and begin to caramelize. (Mine took a little longer; I had to turn up the heat a little bit.)
  3. Stir in the butter; the mixture will be a little foamy at first. Once the sugar and butter become a caramel sauce, add the apple wedges. The cool apples may cause the caramel to seize up; if you keep stirring, the apples will warm up and the caramel will smooth out again.
  4. When the apples are coated with caramel sauce, stir in the maple syrup. Let the caramel apples simmer for about 10 minutes, until the apples are fork tender. Pull them off the heat and keep warm.
  5. For the French toast: Melt the butter in a large nonstick skillet over medium-low heat. Take a half of a croissant and quickly dip — don’t soak — the cut side in the batter. Put the croissant in the pan, cut side down, and cook for 4 to 5 minutes, then flip the croissant over with a spatula to brown the other side.
  6. Serve the croissant french toast like a caramel apple sandwich. Dust with confectioners’ sugar and cinnamon, if desired.

Source: sloblogs.thetribunenews.com