White turkey chili

Ingredients

• 2 cans (15 ounces each) cannellini beans, rinsed and drained


• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted


• 2 cups cubed cooked turkey breast


• 1-1/3 cups fat-free milk


• 1 can (4 ounces) chopped green chiles, drained


• 1 tablespoon minced fresh cilantro


• 1 tablespoon dried minced onion


• 1 teaspoon garlic powder


• 1 teaspoon ground cumin


• 1 teaspoon dried oregano


• 6 tablespoons fat-free sour cream

Vegetable pot pie

Ingredients

1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2 1/2 cups)

1/4 cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk

1 cup frozen baby green peas

1/4 cup thinly sliced fresh chives

1 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

1. Heat the oven to 400 degrees F and arrange a rack in the middle.


2. Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.


3. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.


4. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.


5. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.


6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

White chocolate raspberry cheesecake

Ingredients

For the base

• 150g/5½oz digestive biscuits


• 75g/2¾oz butter, plus extra for greasing

For the filling

• 250g/9oz mascarpone cheese


• 300ml/10fl oz double cream


• 1 tsp vanilla extract


• 200g/7oz white chocolate, broken into chunks

For the coulis

• 400g/14oz fresh raspberries

Method

Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.

To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.

To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.

Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes, until cool but still liquid. Pour into the mascarpone and stir, but be careful not to over mix.

To make the coulis, put half the raspberries in a small blender. Blitz until runny, then pour through a sieve into a bowl to remove the seeds.

Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour or pipe the coulis into the holes, reserve some for decorating. Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover with cling film and chill for at least 6 hours, or overnight.

Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.

Tandoori chicken recipe

Ingredients

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Paprika

A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

2 red onions, finely chopped

16 skinless chicken thighs

vegetable oil, for brushing

For the marinade

• 300ml Greek yogurt


• large piece ginger, grated

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Garam masala

Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

Cumin

An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

Turmeric

Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

Method

Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.

Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.

Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Slow cooker italian beef

Ingredients

• 4 pounds beef chuck roast (trimmed)


• 1 (12-ounce) can beer (you choose the flavor or use 1 1/2 cups beef stock or broth, low sodium or unsalted)


• 1 envelope Italian salad dressing mix (dry)


• 1 (12-ounce) jar pepperoncini peppers (with the liquid)


• Optional: Hard rolls, bulkie rolls, French bread, etc.

Steps to Make It

Pour beer (or beef broth or stock) into the slow cooker.

Drain liquid from pepperoncini into the crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the slow cooker.

Trim fat from the roast; place in slow cooker on top of peppers.

Top roast with remaining peppers.

Cover and cook on low for eight to 10 hours.

Remove the cooked roast from slow cooker; cool slightly. While still warm, pull roast with two forks to shred.

To serve, ladle a small amount of warm liquid from slow cooker onto split rolls or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with forks and a stack of napkins.​

Venison meatloaf

Venison

The term venison was originally used to describe the meat of any furred game, but in Britain it…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Thyme

This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

Spinach lasagna

Ingredients

• 16 ounces ricotta cheese


• 2 packages (10 ounces each) frozen spinach (thawed, drained well,squeeze to eliminate as much liquid as possible) (divided)


• 1 cup grated Parmesan cheese


• 1 large egg (beaten)


• 1/2 teaspoon garlic powder


• 1/2 teaspoon salt


• 2 jars (16 to 24 ounces each) marinara or spaghetti sauce, or about 32 to 36 ounces homemade*


• 8 to 10 ounces lasagna noodles (cooked, cooled enough to handle)


• 16 ounces shredded mozzarella cheese

Steps to Make It

Heat the oven to 350 F.

Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan.

In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.

Mix the remaining half of the drained spinach with the marinara sauce.

Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom. Top with a layer of noodles. Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles. With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops. Sprinkle with about one-quarter of the mozzarella cheese.

Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.

Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.

Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.

Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble. Remove the foil and bake for 20 to 30 minutes longer, until very hot and cheese has melted.

* About 36 ounces of marinara sauce from a jar (or about 1 1/2 24-ounce jars of sauce) were used for this recipe.

Roasted potato wedges

Ingredients

• 5 large potatoes, peeled and cut into wedges


• 1/4 cup vegetable oil


• 1/4 cup chopped fresh parsley


• 1 tablespoon chopped fresh thyme


• 1 tablespoon chopped fresh oregano


• 1 teaspoon salt


• 1 teaspoon black pepper


• Add all ingredients to list

Directions

1 h 10 m

1. Preheat oven to 450 degrees F (230 degrees C).


2. In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.


3. Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

See how to make perfect roasted red potatoes the easy way.

Popcorn chicken

Tips to make best popcorn chicken

1.Bread crumbs are one of the key ingredients that makes this popcorn chicken crunchy. Kfc does not use the crumbs but just go ahead and try these.

2.To make the best popcorn chicken, brining the chicken bites is the key.
As a substitute to brine, you can also use egg as a quick fix like the way I have shown in this post.

If you skip both the steps then chicken will not be tender & soft. Often fried chicken bites turn out fibrous & dry if they are not prepared well.

To brine just whisk 4 tbsps curd or yogurt with ¾ cup of water. Add pepper or other flavoring ingredients to it. Then rest chicken in this for 4 hours to overnight in the fridge. Drain it up & use.

This step not will yield the most delicious tender bites of popcorn chicken with bursting flavors

3.Frying chicken at the right temperature is also the key. More tips in the recipe card below.

Lemon scones

Ingredients

• 2 cups all-purpose flour


• 1/4 cup sugar


• 1 teaspoon baking powder


• 1 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup cold butter


• 1/2 cup buttermilk


• 1-1/2 teaspoons grated lemon zest


• Additional sugar

Directions

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed.


• Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Tomatillo sauce

Ingredients

• 1 Tbsp extra virgin olive oil


• 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped


• 1/2 cup chopped onion


• 1 garlic clove, minced


• 1 fresh or canned jalapeño chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)


• Splash of lemon or lime juice (optional)


• 5 to 6 eggs


• Salt and pepper


• Some chopped fresh cilantro for garnish

Method

1 Cook chopped tomatillos, onion, garlic, jalapeño in skillet: Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, garlic, jalapeño chile pepper, and if you want, a small squeeze of lemon or lime juice. Sprinkle with a little salt.

Cook on medium to medium heat for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.

2 Add eggs to pan, gently stir: Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste.

3 Remove from heat: Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.

Serve immediately. Add salt and pepper to taste. Sprinkle with chopped fresh cilantro for garnish.