Tsp 20: Fill & Download for Free

I have plenty of good recipes below that contains milk.Cocoa Coconut Banana SmoothieCourse Beverages & SnacksPrep. Time 5 minsYields 2 ServingsCocoa, banana and coconut are a scrumptious combination and this smoothie captures them all in a thick, satisfying drink. It’s just the thing to enjoy after a workout, as a snack, or as a dessert.Ingredients1/4 cup (60 mL) sweetened shredded coconut, divided1 1/2 cups (375 mL) plain yogurt1/4 cup (60 mL) milk1/2 tsp (2 mL) vanilla extract1 frozen very ripe banana, broken into chunks2 tbsp (30 mL) unsweetened cocoa powderPreparationSet 1 tsp (5 mL) of the coconut aside for garnish. In a blender, combine remaining coconut, yogurt, milk, vanilla, banana and cocoa; purée until smooth. Pour into chilled glasses and serve immediately.Sweet Potato & Lentil SoupCourse Soups & CreamsPrep. Time 15 minsCooking Time 20 minsYields 8 ServingsTake your taste buds on an adventure. This savoury soup is the perfect way to warm up your loved ones.Ingredients(900 mL) carton low-sodium chicken broth1 small onion, diced1 tbsp (15 mL) of your favourite Indian curry paste1/2 cup (125 mL) split red lentils1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces1 cup (250 mL) Milk2 cups (500 mL) packed baby spinach2 tbsp (30 mL) lemon juicePreparationPlain Yogurt for serving (optional)Place broth, onion and curry paste in a large saucepan. Bring to a boil. Add lentils, reduce heat and simmer covered for 5 min. Add sweet potato, continue to simmer covered about 10 min until lentils and sweet potatoes are tender. Add milk to hot soup.Ladle about ⅓ of the soup into a blender or food processor (being very careful as it is hot). Purée, then return to soup in saucepan. Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 min. Stir in lemon juice. Serve with a dollop of yogurt, if using.Fresh Pesto Beans & Greens OrzoEat your greens and beans, now with pesto. It’s the ideal way to start your summer with this garden-fresh recipe that you can make in no time flat.Course Main DishesPrep. Time 15 minsCooking Time 15 minsYields 4 ServingsIngredients1/4 lb (115 g) yellow beans, trimmed1/4 lb (115 g) green beans, trimmed2 cups (500 mL) orzo1 cup (250 mL) frozen shelled edamame4 tsp (20 mL) Butter4 tsp (20 mL) all-purpose flour1/2 tsp (2 mL) salt1 1/2 cups (375 mL) Milk1/4 cup (60 mL) homemade or store-bought basil pesto4 cups (1 L) baby greens, such as kale, spinach, arugula or a mix of your choice3 tbsp (45 mL) finely chopped sun-dried tomatoes in oil, patted dryFreshly ground pepper2 tbsp (30 mL) snipped fresh chives, chopped basil or your choice of fresh herbsShaved Canadian Parmesan for servingPreparationCut beans in half or thirds depending on bean size. In a large pot of boiling salted water, cook orzo for 6 min. Add beans and edamame; continue to cook 2 to 3 min until orzo and beans are tender. Drain well and return to pot.In a medium saucepan, melt butter over medium heat. Sprinkle with flour and salt; cook, whisking about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 3 to 5 min or until smooth and slightly thickened. Whisk in pesto.Add sauce to orzo mixture along with greens and sun-dried tomatoes. Season with pepper. Stir 2 min over medium heat until greens are wilted and mixture is coated. Serve sprinkled with herbs and shaved Parmesan.

CRISPY FRIED CHICKEN!!We spend a fortune buying these beauties at KFC. A typical bucket 6 pc costs around 520/- INR. With that much money you can easily make 20 nos at home. So here I am presenting the recipe for KFC Style Crispy Fried Chicken with all the tips and tricks to get the perfect fried chicken every time.METHOD:Brining Stage:Chicken pieces with skin - Big sizesSalt- To TasteBlack pepper - To TasteButtermilk - To soak the pieces in.Clean the chicken well. Pat dry with a towel. Season it well with salt and pepper. Arrange in a bowl. Pour buttermilk so that chicken drowns in it. Mix well. Marinate for 12 hrs in the fridge. Remove from fridge 3o mins before cooking.*This stage is important to get the ultra moist texture of the chicken.Coating Prep Stage:All purpose flour - 1 cupDried oregano - 1/2 tspCayenne Pepper OR Red chilli powder- As per tasteDried Sage - 1/2 tspDried Basil - 1/2 tspMarjoram - 1/2 tspBlack pepper powder - 1/2 tspPaprika - 1/2 tspOnion salt or powder - 1 tspGarlic Powder - 1 tspPowdered Brown Sugar - 1 tspMix well in a plate. Take the chicken out of the marination and do not shake off the excess buttermilk. Roll it over this seasoned flour. Make sure to completely cover the chicken. Rolling helps in creating the crispy bits.Alternate method - Triple DippingIn one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and herbs.In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper and 2 eggs. Make the batter thin.Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.PREPARATION STAGE:Heat oil to 175 degrees. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until golden brown. Remove and drain on paper towels before serving.*At home you can heat the oil just till smoking point and then reduce the heat to medium. The time will depend on the thickness of the pieces.Enjoy your chicken hot with Pepsi or Beer!!ADDITIONAL TIPYou can also store these pieces for later on. After the dipping stage, you can arrange these chicken pieces neatly in a plastic wrap and freeze rather than fry. You can directly put the frozen chicken in hot oil when you want to make some. No need to thaw at all. But keep in mind, only take out the number of pieces you need at a time. If the frozen pieces thaw once then there is no point in freezing them again as they would spoil soon.If you are not able to find individual herbs at the local store, then you can buy the herb mix and use 2–3 tsp as per your taste.Paprika and Cayenne are used to get the real american taste. Indians can use any chilli powder they like. Use it as per your taste.Onion powder and garlic powder can substituted by making a paste of one small onion and 6–7 cloves of garlic and marinating the chicken with the same during the brining stage. Onion powder gives the original taste though.Brown sugar can be substituted by coarsely ground white sugar.BON APPETIT!!!All images sourced from : Google Images

The best food to bring to a barbecue IS MORE BARBECUE! Please DO NOT bring a tub of cheap potato salad. Consider a change-up by bringing some premium hot links or just the fixings for some really superior hot dogs. The kids will thank you. This style can be found at any good European deli.Currently, Heinz is putting out a line of high quality Pitmaster Partner barbecue sauces. Bring an assortment pack of these sauces to create a stir.If you are halfway competent in the kitchen, then bring a batch of the Original Pantry’s coleslaw. It is the only slaw that I will eat or make. Here’s the recipe.ColeslawFrom The Original Pantry In Los AngelesPreparation time: 15 MinutesServes: 12-20 PeopleIngredients:1 1/2 Cups plus 2 Tbs Mayonnaise6 Tbs plus 1 Tsp White sugar3 Tbs plus 1 Tsp Wine Vinegar3/4 Cup plus Tbs Oil1/3 Tsp Garlic powder1/3 Tsp Onion powder1/3 Tsp Mustard powder1/3 Tsp Celery powderDash Black pepper1 Tbs plus 2 Tsp Lemon juice3/4 Cup plus 1 Tbs Half and half1/2 Tsp Salt2 Heads Cabbage, very finely shreddedPreparation:Blend together mayonnaise, sugar, vinegar, and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. If wished, use only half the dressing to half the cabbage and save remaining to dress fruit salad or other salads. Dressing keeps well, tightly covered in the refrigerator for several days. Makes about one quart of dressing.NOTE: You can tell by the oddball measurements (e.g., plus one tsp) that this is the real recipe.