15 Resep Makanan Dalam Bahasa Inggris - Hkgankz
15 Resep Makanan Dalam Bahasa Inggris
Hkgankz - Resep Makanan | Pada kesempatan kali ini, saya akan membagikan 15 Resep Makanan dalam bahasa Inggris, dimana dari kalian pasti membutuhkan ini untuk tugas sekolah, atau memang kalian visitor dari luar indonesia.
Resep makanan adalah salah satu kebanggan dari seorang koki atau Chef, karena mereka membuat suatu makanan dan menjadikan sebuah resep yang menjadikan ciri khas seorang koki. Bahkan ada yang memperjual belikan resep makanan karya mereka.
Semakin banyak resep makanan yang dibuat oleh seorang koki, maka dari situlah kita dapat menilai kualitas koki tersebut. Tidak hanya bahan yang berkualitas, tapi juga rasa hidangan atau makanan yang enak dan nikmat saat suapan (gigitan) pertama.
Langsung aja, Hkgankz akan membagikan kepada kalian 15 Resep makanan dalam bahasa inggris, simak baik-baik dibawah ini :
1. Creamy Tuscan Chicken Soup
INGREDIENTS:• 2 lbs chicken thighs boneless skinless
• 1 onion diced
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes
• 14 oz artichoke hearts drained
• 4 cups chicken broth
• 8 oz fresh spinach
• 1 tbsp olive oil
• 1 tsp Italian Seasoning
• 1 cups heavy cream
• 1 tsp salt
• 1/2 tsp pepper
INSTRUCTIONS
1. Add the olive oil to a large pot over medium heat. Add the chopped onion and minced garlic and sauté until tender.
2. Cut the chicken thighs into bites size pieces, add cook for about 10 minutes.
3. Add the sun-dried tomatoes and quartered artichoke hearts, and cook for another 5 minutes.
4. Reduce the heat, then add the seasonings and mix until well combined.
5. Pour the chicken broth and simmer for 10 minutes.
6. Stir in the heavy cream. Add the spinach leaves, then cook for 5 more minutes on low.
7. Turn off the heat, garnish with fresh parsley and enjoy.
2. Pumpkin Cheesecake Muffins
• 2 cups almond flour
• 2 tbsp coconut flour
• ¾ cup pumpkin puree
• 2-3 tsp pumpkin pie spice
• 3 tbsp heavy whipping cream
• 3/4 cup sweetener
• 4 tbsp butter, softened
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
For the cheesecake filling :
• 4 oz cream cheese, softened
• 1 large egg
• 1/4 cup sweetener
• 2 tbsp almond flour
• 1 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 350°F/ 180°C and line a muffin pan with paper or silicone liners.
Add the eggs, melted butter, and sweetener to a mixing bowl and mix until fluffy.
Now you can add the rest of the ingredients over the egg mixture and mix until well combined; once the batter is ready, set aside.
Make the cream cheese filling. Add all the cream cheese ingredients to a mixing bowl and stir until smooth and lump-free.
Assemble the muffins. Using a large ice cream scoop or a spoon to fill halfway muffin cups with pumpkin batter.
Add one tbsp of the cream cheese mixture and cover with a tbsp of muffin batter.
Swirl the cream cheese with the pumpkin batter using a toothpick.
Bake the muffins in the preheated muffins for 20 minutes.
Remove them from the oven and let the muffins cool on a cooling rack.
3. Chips & Salsa
• 8oz almond flour
• 1 tsp. kosher salt
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• Freshly ground black pepper
Ingredients (Salsa):
• 15oz canned whole peeled tomatoes
• 1 jalapeno, diced
• 1/2 cup diced onion
• 1 clove garlic
• 1 tsp. lime juice
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 cup cilantro
Instructions (tortilla chips):
• Preheat oven to 350°.
• Line two large baking sheets with parchment paper.
• In a microwave safe bowl, melt mozzarella for about 1 minute 30 seconds, stopping to stir every 30 seconds.
• Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper.
• Using your hands, knead dough a few times until a smooth ball forms.
• Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick.
• Using a knife or pizza cutter, cut dough into triangles.
• Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.
Instructions (Salsa):
• Add all of the ingredients to a food processor or blender and process until as smooth or as chunky as you'd like.
• Taste and add additional jalapeno, salt, or lime, as desired. The salsa will get spicier the longer it sits in the fridge.
• Transfer to a bowl and serve immediately.
• Store tightly covered in the refrigerator for up to 5 days.
4. Pizza Casserole
1 lb medium cauliflower head, cut into small florets
1 lb ground sausage (seasoned or unseasoned)
1/2 cup white onion, diced
1/2 cup baby bella mushrooms, chopped
2 cloves garlic, minced
1 tbsp italian seasoning
1/2 tsp pink himalayan salt
1/2 tsp black pepper
1 cup pasta sauce (we use Raos)
1.5 cups shredded mozzarella cheese
2 oz pepperoni
1/4 cup black olives
Instructions:
1. Preheat oven to 375 degrees F (191 °C).
2. Pour 2 inches of water into a large saucepan set over medium-high heat. Place a steamer basket inside and add the cauliflower florets. Cover and steam for 5-6 minutes, or until the cauliflower is tender but still slightly firm. Meanwhile, large cast iron skillet to medium high heat. Add sausage and break apart using a wood spoon. Once partially cooked, add the onion, and mushroom
3. Add garlic and cook 1 additional minute, until fragrant.
4. Add pasta sauce to skillet. Season with 2 teaspoons Italian seasoning, salt, and pepper, stirring well
5. Add the cauliflower to the skillet and stir to combine. Remove from heat and sprinkle the top evenly with mozzarella cheese. Evenly place pepperoni on top of the cheese.
6. Bake, uncovered, for 10-12 minutes or until cheese is melted and the edges are golden brown. Sprinkle with remaining Italian seasoning and serve.
5. Pumpkin Seeds
Are you wondering what to do with the seeds from your Halloween porch display? Learn how to roast pumpkin seeds for a healthy, savory snack!
Ingredients
• 2 cups fresh pumpkin seeds
• 2 teaspoons oil (olive, canola, or coconut oil)
• 2 teaspoons worcestershire
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (optional)
Instructions
1. Cut into the top of the pumpkin around the stem and remove the top. Use a slotted spoon to remove all of the pulp from the inside of the pumpkin, including the seeds.
2. Place in a large bowl. You will likely be able to separate the pumpkin pulp from the seeds fairly easily. Add the pumpkin seeds to a colander and rinse with cold water. This will help shake loose any of the other pumpkin pieces from the seeds.
3. Bring about 3 cups of fresh water to boiling, add 2 teaspoons salt. Add the pumpkin seeds and boil 5-10 minutes. This step helps to completely clean the seeds and helps add flavor to the seeds.
4. Next, drain the seeds and place in between two clean dish towels. Dry well and add to a clean bowl.
5. Add the oil and spices, toss and roast at 350 degrees F for 15-25 minutes. The cooking time will vary depending on how big, how dry or how roasted you like your seeds. Watch closely and remove when the seeds are golden brown and fragrant.
6. Maple Waffles
1 tbsp Coconut flour (7g)
2 tbsp Erythritol (24g)
1 tsp Baking Powder (4g)
1/2 tsp Xanthan Gum (Optional)
1/8 tsp Pink Himalayan Salt
WET INGREDIENTS
2 tbsp Melted Butter (28g)
2 tbsp Cream Cheese at room Temperature (28g)
2 Large Eggs
1 tsp Vanilla Extract (5ml)
INSTRUCTIONS:
1. Turn on your waffle machine and set it to around 350 F.
2. In a bowl, whisk together the wet ingredients well.
3. Using a different bowl, mix together all the dry ingredients. Now add the dry ingredients to the wet ingredients. Whisk together until combined.
4. Scoop ½ cup of mixture into each waffle mold. Cook until golden, around 3-4 minutes.
5. Enjoy them with your choice of toppings such as butter, whipped cream, berries, or keto syrup.
7. Cauliflower Nugget Bites
Ingredients:
3-4 eggs (depending on the size of the cauliflower)
50-100g of grated cheese
Salt & pepper
50-100g of white flour or almond flour
Instructions:
1. Cut the cauliflower heads separately from the stems and the harder parts of the plant. Cut the stems in smaller pieces so that they will be as soft as the heads after 10-15 minutes of boiling.
2. Fill a pot with water and abundant salt and put the cauliflower in when the water starts boiling.
3. Boil cauliflower for 10-15 minutes. It must reach a point where it's soft enough to be mushed with a fork but not so soft that your nuggets will come out too watery and hard to shape into nuggets.
4. When you're done, put the cauliflower in a strainer and then into a bowl. Start mushing the cauliflower with a fork as it's still hot.
5. Mix one egg, 50-100g of cheese (depending on the size of the cauliflower) and salt and pepper with the cauliflower.
6. In one bowl, mix 2 eggs. In another bowl, put some white flour or almond flour (I usually use white flour since I'm not on a strict keto and I don't use that much anyways, but if you want to keep the carb count even lower you can use almond flour and it'll taste as good, albeit with a sweeter taste).
7. With your hand, shape the cauliflower mix into a nugget and dip into the egg mix first and then into the flour.
8. Heat some peanut oil or non-virgin olive oil into a frying pan and put your nuggets in it. You want to keep the heat as low as possible as that will retain most of the flavour and it'll be better for your health in general.
9. Wait until the underside of the nugget becomes crisp enough that you can flip it over. Then, gently push down with your fork to spread out the nuggets and make them flatter as that will make the inside of the nugget cook better and more evenly.
10. Cook the other side until it's crispy. Make sure to not let it darken too much as it will lose flavour.
11. Enjoy your delicious nuggets!
8. Air Fryer Shrimp
This Air Fryer Shrimp is ready in 10 minutes and great for keto meal prep! Under 1 net carb per serving, it’s the perfect addition to salads, wraps, tacos, noodles, and more!
• 1 pound shrimp
• 1 tablespoon olive oil (avocado oil also works well for it's high smoke point)
• 2-3 teaspoons Old Bay seasoning or all purpose blend
• 1 teaspoon minced garlic
Instructions
1. Preheat the air fryer to 400 degrees while you pat shrimp dry with paper towels.
2. In a bowl or plastic bag, add your shrimp, oil, seasoning, and garlic. Mix well until all pieces of shrimp are well coated.
3. Place the shrimp into the basket or on the racks of the air fryer (spray with oil first if you have a problem with sticking). Shrimp should be in a single layer, but they can be touching--Cook in batches if you have to.
4. Cook 3-4 minutes, flip the shrimp, then cook an additional 2-4 minutes until shrimp is opaque and cooked through.
Notes
3 full teaspoons of Old Bay can be a bit salty if you're eating the shrimp on its own, so you may want to reduce this to 2 if serving shrimp as an appetizer or if you're watching your sodium. If tossing the shrimp into a salad or a pasta with sauce, however, I like the full 3 teaspoons to add more flavor to the entire dish.
9. Pumpkin Pancakes
1/2 cup coconut flour
1/2 tsp baking soda
1/2 cup pumpkin puree
2 tbsp swerve brown sugar replacement
4 large eggs
1/4 cup full fat coconut milk OR heavy cream
1 1/2 tsp pumpkin spice
1 tsp apple cider vinegar
1 tsp vanilla extract
INSTRUCTIONS:
1.In a large bowl mix together all of your flours, baking soda and swerve.
2.In a medium bowl whisk together your eggs, pumpkin puree,coconut milk, pumpkin spice, apple cider vinegar and vanilla until well combined.
3. Pour your wet mixture into your dry mixture and whisk until well combined.
4. On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop 1/4 cup of your batter onto your griddle and carefully flatten. Cook for 3-5 minutes on each side. Enjoy!
10. Chocolate & Peanut Butter Cups
Ingredients
• 1 cup peanut butter
• 1 Tablespoon monk fruit
• 1/2 teaspoon vanilla
• 1 cup unsweetened coconut
• Pinch of Himalayan salt
• 1/4 cup Lily’s or sugar free chocolate chips
• 1 teaspoon coconut oil
Instructions
1. Melt butter, mix in peanut butter, add monk fruit and vanilla, mix in coconut and add pinch of salt.
2. Roll into balls, use an ice cream scoop or I put into mini cupcake pan. Freeze for 40 mins.
Chocolate topping:
1. Microwave chocolate chips and coconut oil, stir and top. -
2. Freeze again for 30 mins then enjoy!
11. Tasty Tacos
3oz aged cheddar
1 large pastured egg
2 sprigs cilantro
Handful of arugula
1 tsp ghee
Pinch salt/pepper/turmeric
Instructions:
1. Cook bacon first, you can pan fry it or pop it in the oven at 350F until crispy. Set aside.
2. Shred your cheese with a cheese grater.
3. Heat skillet on medium high heat. Once it’s come to temperature add the ghee into the skillet.
4. Sprinkle the cheese into the skillet in a circle.
5. It will begin to melt almost instantly. Once all of the cheese is melted and bubbling, crack the egg into the centre of your cheese circle. Sprinkle the yolk with salt, pepper and turmeric.
6. Cook here for 2 minutes until the egg begins to become opaque and the cheese begins to brown.
7. Cover with a tight-fitting lid and lower the heat. Cook covered for 2 minutes.
8. Remove from heat, the egg should be fully cooked and the cheese crispy.
9. Carefully slide your cheese egg onto a cutting board or dish. Use two bowls or cups, or even the cheese grater to hold up the sides of the sheet taco so that as the shell cools and hardens the sides stay up.
10. Add in your bacon, arugula and cilantro.
11. Grab your shell and dig in. Eat over a plate because you don’t want your yolk to run all over the floor!
12. Almond Flour Crepes
These low carb almond flour crepes stay flexible even after a few days in the fridge. A delicious breakfast or dessert, stuff them with your favorite sugar-free fillings.
Ingredients
• 4 large eggs
• ¾ cup almond flour
• 2 tablespoon granulated Swerve Sweetener
• ¼ cup unsweetened almond milk
• Pinch salt
• Oil or butter for the pan
Instructions
1. Line a large baking sheet with parchment paper.
2. In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk and salt. Puree until smooth and well combined. Let rest 5 minutes.
3. Set a 10-inch skillet over medium-low heat. Add just enough oil or butter to the pan to lightly coat it.
4. Once hot, add a few tablespoon of batter to the pan and swirl or spread into a thin layer that reaches almost to the edges (8 to 9 inches in diameter).
5. Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
6. Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.
7. Fill with whatever your little heart desires.
13. Bacon and Cheese egg bites
Try these Bacon and Cheese Keto Egg Bites for an easy grab-and-go breakfast! Less than one net carb per bite, making them the perfect keto breakfast!
• 4 large eggs
• 2 ounces cream cheese, softened
• 1 cup chopped cooked bacon (5-6 thick slices)
• 1 1/4 cups shredded cheese (I like to do a combination of cheddar and pepper jack)
• 1/3 cup coconut flour OR almond flour
• 1/2 teaspoon baking powder
Instructions
1. Preheat oven to 350 degrees F.
2. In a medium size mixing bowl, combine all of the ingredients. Make sure to break up the cream cheese as you stir.
3. Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP!
4. Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
5. Bake 15-18 minutes until golden brown and cooked through.
14. Cabbage and Sausage Soup
This Cabbage and Sausage Soup is the perfect way to warm up on a chilly night! This soup is rich, comforting and about 5 net carbs a bowl!
Ingredients
• 16 ounce smoked sausage, sliced
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3/4 cup carrots, chopped
• 3-4 cups cabbage, chopped
• 32 ounces broth (vegetable, beef or chicken)
• 2 teaspoons EACH onion and garlic powder
• 1 teaspoon EACH paprika and oregano
Instructions
1. Heat a dutch oven or large pot to medium heat. Add the sliced sausage to the skillet, stirring occasionally until browned. (Optional: If you wish to remove some of the oil from the skillet use paper towels to blot the sausage and remove as much oil as desired.)
2. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
3. Stir in the broth, chopped cabbage and spices. Allow the soup to simmer (not boil) 10-15 minutes.
4. Add salt and pepper to taste. Serve immediately.
15. Cheeseburger Balls
2 x 1/4 pound Burger patties
Bacon
Cheese
INSTRUCTIONS:
1. Dice onion and caramelise in a pan. Let cool for 5 minutes.
2. Lay patties flat and top with onion, cheese and any other additions you like.
3. Bring sides of patty up around fillings, and shape into a ball.
4. Wrap with bacon, and cook in the oven on a medium heat until all cooked through - 15-30 minutes at 350 depending on your oven.
Jadi begitulah Kumpulan 15 Resep Makanan Dalam Bahasa Inggris yang bisa Hkgankz bagikan kepada kalian semua. Semoga artikel resep makanan bahasa inggris ini dapat bermafaat untuk kalian dan pastikan kalian mengerti sebelum mencoba membuat makanan dengan resep makanan dalam bahasa inggris yang sudah kalian lihat disini.
Terimakasih sudah mengunjungi hkgankz.blogspot.com ^^
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