Best Food Blog

Saturday, September 26, 2015

Total Time: 9 mins Cook Time: 9 mins

1 in a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
2 add the brown sugar, baking powder and nutmeg; beat till combined. beat in the egg, tahini or peanut butter, and vanilla.
3 beat in the whole wheat flour and as much of the all-purpose flour as you can with the mixer. stir in any remaining all-purpose flour and the sesame seed with a wooden spoon. shape dough into 1-inch balls. place 2-inches apart on an ungreased baking sheet. flatten each ball by pressing with the tines of a fork in a crisscross pattern.
4 bake in a preheat 375f oven for 7-9 minutes or till lightly browned. remove cookies from the pan and cool on rack.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 slice chicken in half both thickness wise and length (to create 4 thin pieces).
2 mix egg and mustard together, whisking until it's well combined. in a separate bowl mix the breadcrumbs and sesame seeds.
3 dip chicken into the egg mixture and then coat it in the breadcrumbs. repeat with remaining pieces of chicken.
4 cook on a sprayed heated pan for 4 minutes each side (or until cooked).

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 to prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
2 to prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat.
3 add broccoli to pot and cook 1 minute.
4 add carrots to pot; cook 1 minute.
5 drain pasta, broccoli and carrots; place in a large bowl.
6 sprinkle with onions and remaining "noodle" ingredients.
7 drizzle with sauce and toss well.

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

1 in a ziploc plastic bag, combine buttermilk, lemon juice, worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
2 add in chicken breasts and turn to coat.
3 seal or cover and chill for 8 hours or overnight, turning occasionally.
4 after 8 hours, drain and discard the marinade.
5 set oven to 350 degrees.
6 grease a shallow 13x9-inch baking dish.
7 in a shallow dish, combine the dry bread crumbs and sesame seeds.
8 dredge the chicken in the crumb mixture.
9 place in prepared baking dish (sprinkle with more salt and pepper if desired, i use seasoning salt for this).
10 combine the melted butter and crisco; drizzle over chicken.
11 bake, uncovered for 35-40 minutes or until chicken is done.
12 meanwhile, combine the sauce ingredients in a saucepan; heat through.
13 serve with/on the chicken.
14 delicious!

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

1 mix ingredients together in medium bowl until a rough ball is formed.
2 knead for 5 minutes or until all ingredients are well incorporated and dough can be formed into a smooth ball.
3 allow to rest for 20 minutes.
4 preheat oven to 350.
5 prepare two cookie sheets with parchment paper.
6 divide dough into 2 pieces and, using a lightly oiled rolling pin, roll each piece out to fit cookie sheet.
7 place dough on pan and slice into cracker-sized pieces.
8 bake for 20 minutes, rotating halfway through cooking. crackers should be golden brown, and will become crisp as they cool.

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

1 heat grill to high
2 dust a non-stick baking sheet with a little flour.
3 mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl.
4 stir in a little water and keep adding water until you get a smooth dough.
5 divide the dough into 4 and press each piece into an oval approx 5mm thick.
6 place on the sheet and grill for 3 mins on each side until puffed and golden.
7 brush with a little olive oil before serving, if you like.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 preheat the oven to 200 degrees f. preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. put them on a plate and season them with salt and pepper; add the oil to the skillet. when the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
2 brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
3 when the skillet has cooled slightly, return it to the stove over medium heat. add the butter and when it melts, add the ginger. about 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
4 turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (if at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) at this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) serve with the pan juices spooned over the fish.