Food World

INGREDIENTS COOKIE CRUST 24 whole Oreo cookies 6 tbsp. melted butter Pinch kosher salt CHOCOLATE CHEESECAKE 4 (8-oz.) packages of cream cheese, softened to room temperature 3/4 c. granulated sugar 1/2 c. packed light brown sugar 4 large eggs 1/4 c. cocoa powder 9 oz. bittersweet chocolate, chopped and melted 1/4 tsp. kosher salt CHOCOLATE GANACHE 1 1/2 c. chocolate chips 3/4 c. heavy cream Chocolate shavings, for garnish DIRECTIONS Preheat oven to 350 degrees F and position an oven rack in the middle of the oven. Make crust: In a large Ziplock bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well betw...

INGREDIENTS FOR THE OREO CRUST 24 whole Oreos 6 tbsp. melted butter FOR THE CHEESECAKE 3 8-oz bars cream cheese, softened 1 c. sugar 3 large eggs 1/4 c. sour cream 2 tbsp. flour 1 tsp. almond extract 1/4 tsp. kosher salt FOR THE TOPPING 1 1/2 c. chocolate chips 3/4 c. heavy cream 2 c. sweetened coconut 1/2 c. slivered almonds DIRECTIONS Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar together. Add eggs, one at a time, then sour cream, flour, vanilla, and salt. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over cru...

INGREDIENTS 1 tbsp. extra-virgin olive oil 1 c. diced yellow onion 2 cloves garlic, minced 1 lb. boneless skinless chicken breasts, cubed kosher salt Freshly ground black pepper 1 c. white rice 2 c. chicken broth (plus more, if needed) 1 c. heavy cream 2 c. broccoli, florets only 1 c. shredded Cheddar 1/4 c. panko bread crumbs DIRECTIONS In a large skillet over medium-high heat, heat oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender. Sprinkle skillet evenly with panko bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.

Ingredients 3 cups (about 1 pound) skinned, boned and cubed chicken 1/2 cup plus 1 tablespoon peanut oil 3 1/2 tablespoons lime juice 2 teaspoons chopped jalapeno pepper Pinch chopped cilantro Salt 3 cups grated mozzarella 2 cups grated fontina 1 pound (about 6) plum tomatoes, ends removed and cut into thin slices 1/2 cup eggplant, cubed and sauteed or grilled 1/2 cup onion, sliced, grilled and chopped Chopped chives, for garnish 4 teaspoons Parmesan, grated Pizza Dough: 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional, for brushing Directions Arrange the cubed chicken in a medium bowl and toss with 1/2 cup olive oil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinate for about 1 hour, refrigerated. In a skillet large enough to hold all of the chicken in 1 layer, heat the remaini...

Ingredients Dough 1.25 cups all purpose flour 1 tablespoon + 1 teaspoon semolina, also known as sooji pinch of ajwain ⅓ teaspoon salt 3 tablespoons oil water, to knead [little more than ¼ cup] Filling ⅓ cup urad dal, also known as split black gram without skin 1 tablespoon fennel seeds 1 tablespoon coriander seeds 4 peppercorns 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon chopped ginger ¼ teaspoon red chili powder ¼ teaspoon dry mango powder, also known as amchur powder ½ teaspoon salt 2 cups water, to cook the dal Vegetable Oil, For Deep Frying Instruction Make The Dough To a large bowl, add flour, sooji, ajwain seeds and salt. Mix till well combined. Now add oil and mix with your fingers. Now take some flour mix and press it tightly between your fingers. The dough should hold it's shape and not crumble apart. If dough crumbles, you need to add little more oil. Add water little by little to form a tight but smooth dough. I ...

Ingredients For The Rasmalai Balls 1 liter whole milk 4 tablespoons lemon juice 1 teaspoon cornflour 4 cups water 1 cup sugar For The Ras [Syrup] 500 ml whole milk 5-6 green cardamom pods, peeled and crushed to get the powder saffron, a pinch 3-4 tablespoons sugar finely chopped pistachios Instructions Rasmalai Balls Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add ½ cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minu...

Ing redients 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice METHOD 1 Boil the potatoes:  Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables:  While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or c...