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Five Ingredient Supreme Pizza Poppers

Five Ingredient Supreme Pizza Poppers

Author: Nicole ~ Cooking for Keeps (cookingforkeeps.com)

Serves: 24 poppers

Ingredients

1 package refrigerated crescent rolls

1 cup mozzarella cheese

48 slices pepperoni

½ cup finely diced green pepper

½ cup pizza sauce for dipping

Instructions

Preheat oven to 350 degrees. Spray two mini muffin tins with non-stick olive oil spray.

When you unwrap the crescent roll package, separate the four rectangles (these also breakdown to triangles). If they fall apart, that’s fine, just put them back together. You should have four even rectangles. Slightly roll out the dough horizontally and vertically.

Sprinkle ¼ cup of the mozzarella on each rectangle and then sprinkle with a little bit of chopped green pepper. Press into dough. Layer pepperoni on top of cheese and peppers. There should be three rows of four pepperonis each.

Tightly roll, jelly roll style and cut each rectangle into six pieces.

Place poppers, cut side down into mini muffin tins.

Bake for about 10 minutes or until crescent roll dough is cooked through and pale brown.

Serve with warm pizza sauce.

Source : http://www.cookingforkeeps.com/2014/01/31/supreme-pizza-poppers/

[kitchendestroyer]

How to Make Rocky Road Ice Cream – Without An Ice Cream Maker

2 cups of heavy cream

1 can (14 oz) sweetened condensed milk

1/2 cup unsweetened cocoa powder

3/4 cup miniature marshmallows

3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)

Steps

Begin by coarsely chopping the almonds. They don’t need to be in small pieces, but giant whole almonds are a little tough to eat in ice cream, so chop them roughly to make them more manageable. I should also add that you can use roasted unsalted almonds instead of the salted kind–you just don’t want raw almonds, because they don’t have enough flavor or crunch.

Place the condensed milk in a bowl, and add the unsweetened cocoa powder. Whisk them together until the cocoa has dissolved into the condensed milk. At first it will be chalky and powdery…

…but as you continue whisking, the cocoa will eventually combine with the milk, and you’ll be left with a shiny, smooth, darkly chocolatey mixture.

Add the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together.

Stir until the marshmallows and almonds are well-distributed in the condensed milk, and are covered with chocolate. You might be tempted to forget about ice cream and just eat this chocolate slurry with a spoon, and although I can tell you from experience that it IS delicious, I promise that the ice cream will be worth the self-control.

Pour the cream into the bowl of a stand mixer or just any large bowl, if you’re using a hand mixer.

Using the whisk attachment, whip the cream on medium-high speed until it forms gentle peaks. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.

Add the cocoa mixture to the bowl of whipped cream…

…and begin gently folding them together. This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. Just gently, gently stir them together.

When you’re finished your mixture should be without any streaks of chocolate or whipped cream. Now…don’t be mad…but I might have neglected to mention a teensy, tiny detail. You can’t eat it just yet. It has to chill for a few hours. I’m sorry! Don’t throw things! Patience is a virtue!

Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. You could also just freeze it in the bowl you mixed it in, covered very well with plastic wrap. (That’s not a good long-term storage solution, though, because it doesn’t prevent freezer burn or bad odors from creeping in. So just transfer any leftovers to a sturdier container.) Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.

[kitchendestroyer]

Chocolate Covered Fudge-Stuffed Pretzels Recipe

Ingredients

3 cups semi-sweet chocolate chips

1 14-oz can sweetened condensed milk

2 oz (4 tbsp) butter

160 small twist pretzels (about 1/2 pound)

14 oz chocolate candy coating

14 oz white chocolate candy coating

Assorted decorations: sprinkled, colored sugars, and candy canes

Lollipop sticks if you want to make this candy into a lollipop

Steps

Start by making the fudge filling. Combine the semi-sweet chocolate chips, the condensed milk, and the butter in a large microwave-safe bowl.

Microwave the mixture for one minute, and then stir. If the chips are not melted completely, place the bowl back in the microwave for an additional 20-30 seconds, then heat and stir it again. Continue to heat it in small bursts until the chips are melted and everything is well-mixed.

When your fudge is finished, it should be shiny, smooth, and thick. At this point it’s a little too soft to use straight away, so press a layer of cling wrap on top of the fudge and refrigerate it for about 20 minutes. It should be the texture of thick peanut butter when you’re ready to use it. If it’s left in the refrigerator for too long, it will get very thick and hard to work with, so keep a close eye on it in the refrigerator.

To assemble the Fudge-Stuffed Pretzels, place a pretzel on a baking sheet lined with parchment or waxed paper. Place a small spoonful of fudge on top of the pretzel–about a teaspoon, or a little less, is the perfect amount.

Add another pretzel on top and press down gently until the fudge is spread out to the sides and it’s in an even layer.

Continue to assemble the pretzel sandwiches until you’ve used all of the fudge filling. This recipe will make about 80 pieces, so you’ll probably need 2 or 3 baking sheets to hold them all! Refrigerate the tray briefly until the fudge layer is firm, about 20 more minutes.

An alternate method is to make these into lollipops instead. If you’d like to turn these into pops, melt a small amount of the candy coating in the microwave, then dip the very tip of a lollipop stick into the coating.

Press the chocolate-tipped stick into the fudge layer at the bottom of the pretzel. The chocolate will help the stick adhere and will make your lollipops secure. Rest the pretzel back on the baking sheet for a few moments until the coating has set, then proceed with the rest of the recipe.

To dip the pretzels, melt each type of candy coating individually. Use forks or dipping tools to dip the pretzels one at a time in the coating, pressing them down so that they’re submerged completely, then lifting them out of the coating and letting the extra drip back into the bowl. Scrape the bottom against the lip of the bowl, then set the pretzel back down on the baking sheet.

If you’ve made pops, the process is even easier! Just hold one end of the lollipop stick and use it as a handle to dip the pretzels into the melted coating.

Dip about 4-6 pretzels at a time. While the coating is still wet, sprinkle the tops of the pretzels with holiday sprinkles, colored sugar, crushed candy canes, or any other decorations you’d like. A pinch of flaked sea salt is also delicious, and adds to the sweet-and-salty theme!

[kitchendestroyer]

Layered Peanut Butter Brittle Ice Cream Pops Recipe

Ingredients

1 cup roasted salted peanuts

12 chocolate peanut butter cups, unwrapped

6 ounces (about 3/4 cup) hot fudge sauce

6 ounces (about 3/4 cup) smooth peanut butter

1 quart vanilla ice cream

8 five-ounce paper cups

8 popsicle sticks

[kitchendestroyer]

Bakwan Jagung

WHAT:

1. Kernels from 2 corns

2. Wheat flour, about a dozen spoonful or so

3. 2 chicken eggs

4. Cut celery as you like

5. Salt

6. 4 bulbs of garlic, grind with black pepper or not, as you like

7. Half a teaspoon of sugar, if you don't want MSG

8. Water

HOW:

Mix all the ingredients, add water until you feel the right viscosity (but not too thin, or else you will have a hard time frying it)

Heat the cooking oil, then spread the bakwan paste there

Fry, but not too brown!

When you take them out from the pan, the fritters will brown themselves for some seconds (so if you were frying it hard, you might get a bad color)

Done!

[kitchendestroyer]

Sunny-side-up Balado

INGREDIENTS:

Eggs, obviously

Red chili peppers, because, you know, this is balado

Red onions, many many red onions (I use about more than a dozen)

Salt

Half a teaspoon of sugar

HOW TO:

Cook you usual sunny side up

Fry the onions with a little cooking oil, using separate pan

The fragance of onion is your cue to add ground chili to the pan (you don't need to grind them with pestel; using blender is fine too) then you wait again until the chili slightly change color to orange

Serve the egg, pour the balado (i.e. the onion-and-chili condiment) and you're done

[kitchendestroyer]

Mung Porridge

INGREDIENTS:

1. Half a liter of mung beans

2. A liter of coconut milk

3. A glass of sugar

4. 125 grams of palm sugar

5. A little salt

6. Vanilla, if you like

7. 2 cm of beaten ginger 

HOW TO:

1. Boil the mung beans until soft (I boil them about half an hour) and don't forget to add the palm sugar

2. Add a liter and half of water, then the coconut milk, salt, vanilla, ginger... then stir until boil

3. And it's done

[kitchendestroyer]

Stir-fried Kangkong

INGREDIENTS:

1. 2 sheaves of kangkong (I cut them with scissors, because cutting with knife is kinda hard)

2. A bulb of onion

3. 5 bulbs of garlic, cut to thin or beaten-and-diced

4. A tomato

5. Half a teaspoon of sugar, or, if you want your food to taste curiouser, half a spoonful of palm sugar

6. 2 cm of beaten ginger

7. 2 cm of beaten galangal (the blue ginger variety)

8. Water

9. Salt

10. A spoonful of oyster sauce, if you like

11. Slices of red chili pepper

12. 2 spoonful of cooking oil, because it's stir-fried

HOW TO:

1. Wait till the oil is hot

2. Stir-fry the onion and garlic until they give off fragrance, then add water

3. Add sugar, salt, oyster sauce, ginger, galangal, tomato, and chili... then wait till they boil

4. Add the kangkong and cook them

5. You're done when the kangkong is soft

[kitchendestroyer]

White Mustard-green Gulai

INGREDIENTS:

1. Any white-colored veggies (mustard-green, despite its name, has a white variety) or cauliflower or boiled egg and fish

2. 2 liters of coconut milk

3. 5 red chili peppers, cut longitudinally

4. Salt

5. Half a teaspoon of sugar

6.2 cm of ginger, cut to thin (about 4 cuts)

7. 2 spoonful of cooking oil for stir-frying (I use olive oil)

GROUND INGREDIENTS:

1. 5-6 bulbs of shallot

2. 3-4 bulbs of garlic

AND HOW:

1. Stir fry the ground ingredients with the cooking oil until it gives off fragrance, don't forget the ginger

2. Pour coconut milk, stir until boil

3. Add the veggies, stir until they're weak, then add the chili peppers 

4. Don't forget salt

5. There you go

[kitchendestroyer]

Chicken Soto

FOR THE BROTH:

1. About 1 kg of sliced chicken, or whatever you feel necessary

2. 2 beaten-up betel twig

3. Orange leaves if you have some

4. Salt

MAKING THE BROTH:

Boil the chicken with 4 liters of water. Boil it for about half an hour. Don't forget to add salt and betel.

FOR THE SEASONINGS:

1. Shallots

2. Garlics, with a ratio of 1:2 to your shallots

3. Candlenuts, as much as your garlics

4. 2 cm of turmeric, to add soft color to the broth

5. 3 spoonful of cooking oil for stir-frying

MIXING THEM:

1. Blend them all, then stir-fry until you feel done (make sure you blend them good, or the unblended will float on the broth)

2. Pour it into the broth, and stir while you cook (the sliced chicken will take in the seasonings too)

ADDITIONALS:

1. Rice vermicelli

3. Cauliflower, cut to thin

4. Tomato, sliced

5. Onion leaves, sliced

6. Celery, cut to thin

7. Fried onion

8. Lime

9. Soy sauce

10. Sambal

[kitchendestroyer]

Bolu Kukus

1. Wheat flour 500 grams

2. Sugar 450-500 grams

3. Half a dozen of chicken eggs

4. Soda 250 ml (I use Sprite)

6. Food coloring (I use pandan for green, coco-pandan for red, and mocha for brown)

AND HOW:

1. Scramble the raw eggs

2. Pour sugar, stir them fast

3. Pour the flour little by little, followed by soda; stir them for about 15 minutes

4. Separate the result into chunks so you can give them colorings 

5. Steam the bolu for 15 minutes

7. And they're ready!

[kitchendestroyer]

Asian Recipes

Hiya, fellow destroyers! For the following week, I'm gonna post Asian recipes. One of my friend is a mother from Indonesia, and she has many recipes for Indonesian cuisine. Like they say, a good mom is a good cook!

Tune in for them all. Hope you like 'em.

[kitchendestroyer]

Gado-gado

Ingredients

1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces.

For blanched vegetables:

1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups’ worth), 1 cup of water spinach (“ong choy”), 1 cup of Chinese spinach

For the sauce:

ground roasted peanuts, bird’s eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water

For garnish:

fried shallots, shrimp crackers, emping (gnetum gnemon chips called “Melinjo” in Indonesian)

Optional:

1 medium sized steamed potato cut into bite size pieces

Directions

Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber.

Grind these ingredients with a mortar and pestle until they’re smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird’s eye chilis, and ¼ cup’s worth of palm sugar.

Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it’s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there’s salt in the peanut butter.

Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce.

Add ½ cup of water and mix it well.

Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving.

Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping.

Serve with steamed rice.

[kitchendestroyer]

I love you! For your recipes....I would like to say, I am a kitchen destroyer thanks to you. Cheers :)

I love you too, dear. Please enjoy kitchen destroyer and have a nice day. :)

[kitchendestroyer]

Vegan Nachos

Easy Black Beans

1 1/2 cups soaked dried black beans (soak overnight) 1 cup veggie broth 2 tsp safflower oil 1/4 cup onion 2 cloves garlic, chopped 1 tsp spices: chipotle, chili powder, onion - customize.. optional: a few dashes liquid smoke, nutritional yeast, cilantro, bell pepper. Simmer the beans with the ingredients until tender. Add more broth if needed.

Chips

Blue corn, multigrain, white corn, baked.. You could also use chopped corn tortillas for a less "fried" nacho platter.

Cheese

Veggies

Jalapeno, avocado, onion, olives, tomato, cilantro, corn.

Taco Crumbles

You could also make your own taco crumbles using either tofu or tempeh - some Mexican spices, a splash of liquid smoke and a splash of oil. Simply crumble and saute over high heat just as you would a tofu scramble. Marinate the protein before sauteing for more flavor. Chopped chipotle in adobo sauce, dried chipotle powder or diced jalapeno will bring some heat to your crumble mixture.

Cashew Sour Cream

1 cup cashews, soaked overnight and drained 1/2 cup silken tofu 2 Tbsp lemon or lime juice + a pinch of grated zest 3/4 tsp salt 1-2 tsp agave or maple syrup 1 Tbsp walnut oil (or another oil) 1/2 cup water (add 1 Tbsp at a time until desired consistency is reached) a few dashes spices (garlic powder, pepper, chipotle, chili salt) 2 Tbsp soy creamer, plain flavor (optional - adds creamy richness) Directions: blend in a high-speed blender - be sure to blend very well - at a high speed - so that you get a creamy smooth sour cream)

[kitchendestroyer]

Cointreau and chocolate mousse

Ingredients

300g good-quality dark chocolate, coarsely chopped

3 eggs, separated

125ml (1/2 cup) light olive oil

60ml (1/4 cup) Cointreau liqueur

Method Notes

Step 1

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and is smooth. Set aside to cool.

Step 2

Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, 1 at a time, beating well after each addition until combined. Add the chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well combined.

Step 3

Spoon the chocolate mixture into serving cups. Cover and place in the fridge for 4 hours or until firm. Serve.

Notes

You can make this recipe up to 1 day ahead. Cover with plastic wrap and store in the fridge overnight.

[kitchendestroyer]

Yoghurt Crunch

Ingredients

90g (1 cup) rolled oats

1 tbs light olive oil

2 tbs maple syrup

60g (1/3 cup) blanched almonds, coarsely chopped

45g (1/3 cup) pecans, chopped

25g (1/3 cup) chopped dried apples

70g (1/3 cup) chopped dried apricots.

Method

Step 1

Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.

Step 2

Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.

Step 3

Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.