Best homemade burger recipe
INGREDIENTS
-Bread buns
-Eggs
-Cheese
-Lettuce/Cabbages
-Tomatoes
-Onions
-chicken fillet
-Salt
-Royco
-Turmeric
-paprika
-Cooking Oil
-tomato sauce
-mayonnaise
-prestige/blue band /unsaltedbutter
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Recipe below! Even if it’s your first time breadmaking, you can follow along this fantastic, fluffy, no-knead focaccia recipe from professional baker Anna Olson! This bread is easy to make and follows the no-knead method of making a highly hydrated dough and giving it time to slowly proof. The end result is a soft, airy, flavourable bread that can be enjoyed on its own, and is great for grilling or for making sandwiches.
——–
• Recipe •
Makes one 9-x-13-inch (23-x-33 cm) pan
Enough for 8 sandwiches or 16 servings
Prep time: 15 minutes, plus rising
Cook time: 30 minutes
Focaccia is best served the day it’s baked, but leftover bread can be stored, well-wrapped on the counter for up to 2 days, and grilled, toasted or warmed in the oven for serving. It can also be frozen
——–
• Ingredients •
4 cups (600 g) all-purpose flour
1 Tbsp coarse sea salt
1 ½ tsp freshly ground black pepper, divided
¾ tsp instant dry yeast
2 ¼ cups (530 mL) tepid water
6 Tbsp (90 mL) extra virgin olive oil, divided
1 Tbsp semolina or cornmeal (optional)
18-24 cherry or grape tomatoes (optional)
——–
• Directions •
1. Stir the flour, salt and yeast together in a large bowl. Add the water and stir this with a wooden spoon until you get a rough, wet dough and when dry flour is no longer visible – the dough will be very sticky.
2. Pour 2 Tbsp (30 mL) of the olive oil into a medium bowl and swirl it around to coat it. Transfer the dough to this bowl. Cover the bowl with a tea towel and set it on the counter.
3. Let the dough rise for 2 hours on the counter and over the course of that time, fold the dough over itself 4 times, every 30 minutes. To do this, tuck your fingers under the dough down the side of the bowl and pull the dough up and over itself. Rotate the bowl 90 degrees and repeat this 3 more times, for a total of 4 folds. Sprinkle the top of the dough with semolina or cornmeal (if you wish). Cover the bowl again and refrigerate it for 24-36 hours – it will slowly double in size.
4. Drizzle the bottom of a 9-x-13-inch (23-x-33 cm) pan with 2 Tbsp (30 mL) more of the olive oil. Uncover the dough and gently tip the dough into the pan and use your fingertips to press the dough out to the edges, to fill the pan. Don’t worry if it springs back a little initially. Once the dough relaxes (and then bakes), it fills in the corners. Cover again with a tea towel and let rise on the counter for 2 hours.
5. Preheat the oven to 450°F (230°C). Uncover the focaccia and drizzle the remaining 2 Tbsp (30 mL) of olive oil. Gently use your hands to spread the oil and then use your fingertips to dimple the focaccia, or if using the tomatoes, press them into the top of the bread, creating dimples. Bake the bread for about 30 minutes until the top of the bread is a rich golden brown (the bubbles may turn a darker brown). Slide the focaccia out of the pan using the parchment paper and let the bread cool for as long as your patience will allow on a rack.
Recipe below! Join Anna Olson to learn how to bake these decadent bars—a twist on Hello Dolly Bars, super easy to make, and able to be stored for a long time.
——–
• Recipe •
Makes 1 9-inch (23 cm) square pan
Cuts into 25 squares
Prep Time: Under 10 minutes
Cook Time: 30 minutes
The toffee bars will keep, refrigerated, for up to 2 weeks or they can be frozen for up to 3 months.
——–
• Ingredients •
1 ½ cups (150 g) regular rolled oats
½ cup (65 g) graham cracker crumbs
¼ tsp fine salt
½ cup (115 g) unsalted butter, melted
1 cup (175 g) Skor toffee bits
1 cup (180 g) chocolate chips
1 cup (100 g) sliced almonds
300 mL tin of sweetened condensed milk
——–
• Directions •
1. Preheat oven to 350 °F (180 °C). Grease and line a 9-inch (23 cm) square pan with parchment paper, so that the paper hangs over the sides of the pan.
2. Stir the oats, graham crumbs and salt to combine, and then stir in melted butter to coat evenly. Press this into the prepared pan. Sprinkle the Skor bits evenly on top, followed by the chocolate chips and sliced almonds. Pour the condensed milk evenly over pan (it will sink in as it bakes) and bake for about 30 minutes, until the top is golden brown and the edges are bubbling. Cool to room temperature on a cooling rack, then chill for at least 4 hours before slicing.
Buttery, flaky parathas are beloved all over India 💛 Maneet stuffs her flatbreads two ways: a carrot-ginger and a green pea-cumin filling!
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Parathas 2 Ways
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 10 to 12 parathas
Ingredients
Dough:
3 cups whole-wheat flour (preferably atta)
Kosher salt
Carrot-Ginger Filling:
2 cups peeled shredded carrot
1/2 white onion, chopped
2 green chiles, such as Thai or serrano, finely chopped
1 tablespoon chopped cilantro leaves
2 teaspoons grated fresh ginger
1 teaspoon toasted ground cumin
1 teaspoon chaat masala
Kosher salt
Green Pea–Cumin Filling:
Vegetable oil
1 teaspoon cumin seeds
2 tablespoons grated fresh ginger
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground coriander
1/4 teaspoon Kashmiri chili powder
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
Salt and freshly cracked black pepper
1 cup frozen peas, thawed
Whole-wheat flour, for dusting
Vegetable oil or ghee
Butter, plain yogurt and Indian pickles, for serving
Directions
For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.
For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.
For the green pea–cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.
To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.
Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.
Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.
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How to Make Maneet Chauhan’s Parathas 2 Ways | Maneet’s Eats | Food Network
Maneet’s take on Chicken Tikka Masala – dedicated to her sister! – cuts down on time without sacrificing the depth of flavor!
#FoodNetwork #ManeetChauhan #ManeetsEats #ChickenTikkaMasala
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶
Subscribe to Food Network ▶
Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Tikka Masala
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
Tandoori Chicken:
3 tablespoons unsalted butter, plus more for the baking sheet
1 tablespoon tandoori masala, such as Shan brand
1 cup plain yogurt
2 tablespoons minced fresh ginger
2 tablespoons lemon juice
1 teaspoon kosher salt
4 cloves garlic, minced
4 boneless skinless chicken breasts
Tikka Masala Sauce, recipe follows
Tikka Masala Sauce:
1 stick (8 tablespoons) unsalted butter
1/4 cup dried fenugreek leaves (kasoori methi)
2 tablespoons tandoori masala, such as Shan brand
3 cups canned marinara sauce
1 cup heavy cream
1 teaspoon honey
Kosher salt, to taste
Directions
Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
Preheat the oven to 350 degrees F.
Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
Tikka Masala Sauce:
Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
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This Masala Omelet Sandwich was Maneet’s breakfast before school growing up! The epic sandwich has cumin seeds, onions, chiles and cilantro stuffed with lots of cheese 🤩
#FoodNetwork #ManeetChauhan #ManeetsEats #MasalaOmelet
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶
Subscribe to Food Network ▶
Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Masala Omelet Sandwich
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 sandwich
Ingredients
2 tablespoons milk
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon cracked black peppercorn
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
1/8 teaspoon red chile powder
3 large eggs
1 tablespoon salted butter, preferably Amul
1/2 teaspoon cumin seeds
2 tablespoons finely chopped red onions
1 tablespoon finely chopped tomatoes
1/2 teaspoon finely chopped green chiles
1 teaspoon finely chopped ginger
2 slices sourdough bread
1/4 cup grated processed cheese, such as Amul cheese (or white Cheddar)
Hot and sweet ketchup, such as Maggi, for serving
Directions
Whisk together the milk, cilantro, salt, black pepper, garam masala, turmeric, red chile powder and eggs in a bowl until well combined.
Heat the butter in an 8-inch nonstick frying pan over medium heat. Add the cumin seeds and when they start to dance, add the onions, tomatoes, green chiles and ginger and sauté until the onions are lightly browned, 1 to 2 minutes. Pour over the egg mixture, swirling the pan to spread it evenly. Place the bread into the egg mixture, flipping to coat both sides. Cover the pan and cook until the bottom of the omelet is set and browned, 2 to 3 minutes. Flip the omelet so the bread side is down and the cooked omelet is facing up. Use a spatula to separate the bread pieces. Add the grated cheese and fold it in half to form a sandwich.
Serve hot with hot and sweet ketchup.
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One bite of Pork Vindaloo might change your life, like it did for Maneet ✨ The sweet and spicy dish takes influence from a garlicky Portuguese dish called carne de vinha d’alhos!
#FoodNetwork #ManeetChauhan #ManeetsEats #PorkVindaloo
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶
Subscribe to Food Network ▶
Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pork Vindaloo
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 5 hr 15 min (includes marinating time)
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Pork Marinade:
2 pounds 1-inch pork cubes (shoulder or legs)
1/2 cup curry leaves (about 0.2 ounces)
2 tablespoons ginger-garlic paste (see Cook’s Note)
1 tablespoon cracked black peppercorns
Kosher salt
Fried Onions and Garlic:
1/4 cup ghee
1/2 cup garlic, sliced
5 yellow onions, sliced
1/4 teaspoon granulated sugar
Kosher salt
Vindaloo Masala:
6 whole Kashmiri red chiles
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon green cardamom
1 teaspoon ground cinnamon
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
Pork Vindaloo:
1/2 cup coconut vinegar or distilled white vinegar
2 tablespoons brown sugar
1 cup ghee
1 cup tomato puree
1/2 cup tamarind paste
Steamed rice, for serving
Directions
For the pork marinade: Toss the pork with the curry leaves, ginger-garlic paste, pepper and salt in a bowl. Cover and marinate, refrigerated, for at least 4 hours and preferably overnight.
For the fried onions and garlic: Melt the ghee in a large skillet over medium heat. Add the garlic, onions, granulated sugar and 2 teaspoons salt and cook, stirring occasionally, until the onions are soft and golden brown, about 30 minutes. Transfer the garlic and onion mixture to a blender.
For the vindaloo masala: Dry-roast the chiles, coriander seeds, cumin seeds, peppercorns, green cardamom, cinnamon, mustard seeds and fenugreek in a large skillet over medium heat until the spices begin to pop, 1 to 2 minutes. Transfer to the blender with the garlic and onions.
For the pork vindaloo: Add the vinegar and brown sugar to the blender with the spices, garlic and onion and blend to make a spice paste.
Heat the ghee in a large Dutch oven over medium heat, add the marinated pork and sear until no longer pink, 3 to 4 minutes. Add the spice paste mixture and cook until slightly darker in color and simmering, 6 to 7 minutes. Add the tomato puree, tamarind paste and 4 cups water and mix. Cook on low heat until the pork is done, 40 to 45 minutes. Serve hot with freshly steamed rice.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.
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Aloo Gobi is a dish the whole family will love ❤️ This potato and cauliflower curry was Maneet and her sister’s favorite dish growing up!
#FoodNetwork #ManeetChauhan #ManeetsEats #AlooGobi
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Aloo Gobi
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings
Ingredients
1/4 cup ghee
1 teaspoon cumin seeds
1 large red onion, chopped
2 tablespoons ginger-garlic paste (see Cook’s Note)
1/2 cup tomato puree
1 tablespoon kastoori methi (dried fenugreek leaves)
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chile powder
2 green chiles, slit
1 large tomato, chopped
Kosher salt
2 pounds cauliflower, cut into large florets
1 pound russet potatoes, peeled and cubed
1/4 cup julienned ginger
2 tablespoons chopped fresh cilantro
Directions
Heat up a large pan on medium-high heat and add the ghee. Add the cumin seeds and sauté until the cumin starts to dance, 30 to 45 seconds. Add the red onions and sauté until golden, 3 to 4 minutes. Add the ginger-garlic paste and sauté for a minute. Add the tomato puree, kastoori methi, coriander powder, garam masala, turmeric powder, Kashmiri red chile powder, green chiles, chopped tomatoes and salt and mix well. Cover and cook the masala on low heat until the mixture has a paste-like consistency, 3 to 5 minutes.
Add the cauliflower florets and cubed potatoes and stir well. Add 1/2 cup of water and mix; cover and cook on low until the cauliflower and potatoes are cooked, about 15 minutes. Garnish with the julienned ginger and chopped cilantro.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.
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Chicken Adobo is a little sweet, a little savory and sooo succulent 🤤 Jet Tila shares his take served with a side of Lumpia! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Adobo
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr 40 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
4 chicken leg quarters (about 2 pounds)
1/2 cup plus 2 tablespoons low-sodium Japanese soy sauce
6 cloves garlic, smashed
2 tablespoons neutral oil, such as peanut, canola or grapeseed
3 bay leaves, preferably fresh
1 tablespoon black peppercorns, coarsely cracked, plus more for serving
1 cup chicken stock
1 tablespoon granulated sugar
3 ounces cane vinegar, or 1 1/2 ounces distilled white vinegar
2 teaspoons cornstarch mixed with cool water to make a slurry, optional
Steamed rice, for serving
Directions
Trim the excess skin and large lumps of fat from the chicken.
Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
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How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network
