Salmon al Horno RECIPE FOR YOU TODAY

Salmon al Horno
Ingredientes para preparar Salmon al Horno.
Salmón al natural (congelado vienen 4 filetes). 
1 cucharadita de perejil. 
1/2 copa de vino blanco. 
2 cucharadas de jugo de limón.
Sal.
Pimienta blanca.
Paprika.
Ajo en polvo.
1 cucharada de aceite.
2 cucharadas de mantequilla o margarina.
Papel de aluminio.

Cómo Preparar Salmon al Horno.
Colocar en una fuente el papel de aluminio y rociar con aceite, luego colocar los trozos de salmón.

Encima de este comenzar agregarle todos los aliños: sal, pimienta, paprika, ajo en polvo y perejil picado finito.

Rociar encima con limón y el vino blanco. Colocar encima del salmón unos pequeños trozos de margarina.

Finalmente tapar por completo con la ayuda del papel de aluminio el salmón.

Colocar al horno a fuego medio por 20 a 25 minutos.

Servir acompañado de puré de papas y porotos verdes a la mantequilla.

Chopped Vegetable Salad with Garlic Dressing RECIPE FOR YOU TODAY

Chopped Vegetable Salad with Garlic Dressing
2 cups English cucumber, chopped
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped plum tomato 
1/2 cup chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 red leaf lettuce leaves (optional)

Preparation

Combine first 5 ingredients in a large bowl.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk.

Pour dressing over vegetables; toss gently to coat.

Serve salad on lettuce leaves, if desired.

Greg Patent, Cooking Light

Sopa Casera de Pollo RECIPE FOR YOU TODAY

Sopa Casera de Pollo
Introducción
La sopera casera de pollo es un plato tradicional que se transmite de generación en generación. Es muy fácil de realizar, incluso por personas que no tengan experiencia en la cocina, y muy nutritivo, además de presentar un sabor muy rico, que no deja indiferente a nadie.

Ingredientes para preparar Sopa Casera de Pollo
1 carcasa de pollo
Fideos
2 traseras de gallina
Sal
1 puerro
Agua
3 zanahorias
4 ramas de perejil
1 cebolla

Cómo Preparar Sopa Casera de Pollo
Para hacer una riquísima sopa casera de pollo, lo primero que debemos hacer es pelar y lavar todas las verduras. También prepararemos la carne, limpiándola muy bien. Introducimos todos los ingredientes, menos la sal, en una cacerola lo suficientemente amplia y los cubrimos con agua.

Ponemos la cacerola a fuego medio y, cuando comience a hervir, bajamos un poco el fuego y dejamos que se vaya haciendo el caldo, que estará listo en unas dos horas, aproximadamente.

Después, retiramos del fuego y sacamos de la olla las verduras y la carne. Procedemos a colar el caldo. Si queremos desgrasarlo tendríamos que dejarlo unas horas en el frigorífico, para retirar posteriormente la grasa con la ayuda de una cuchara.

Trituramos las verduras y añadimos un par de cucharadas al caldo. Si queremos, opcionalmente, podemos reservar una zanahoria, cortándola en trozos para después incorporarlos a la sopa.

A continuación, ponemos la cacerola con el caldo al fuego y, cuando comience a hervir, añadimos los fideos y un poquito de sal. Dejamos que se haga la sopa y, cuando esté hecha, le añadimos el pollo desmigado y los trozos de zanahoria. También podemos espolvorear un poquito de perejil bien picado. ¡Deliciosa!

Cinnamon Sugar Soft Pretzel Sticks RECIPE FOR YOU TODAY

Cinnamon Sugar Soft Pretzel Sticks BY THE GUNNY SACK

Ingredients

Soft Pretzel Sticks

• 2 loaves frozen bread dough
• 1 quart boiling water
• ¼ cup baking soda
• 2 cups warm water
• 1 stick of melted butter
• 1 cup granulated sugar
• 2 tablespoons cinnamon

Maple Frosting Dip

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon maple flavoring

Instructions

Soft Pretzel Sticks

1. Warm the oven to 200 degrees and then turn it off.
2. Boil a quart of water and put it into a shallow pan on the lowest oven rack.
3. Put the two loaves of frozen bread dough on a greased jelly roll pan and place the pan into the oven. Allow the dough to thaw and rise for 2-4 hours.
4. Using a kitchen shears, cut each loaf of dough into about 14 sticks.
5. Mix together the baking soda and the warm water.
6. Dip the dough sticks into the baking soda and water solution.
7. Place the pretzel sticks on a silicone mat on a baking sheet (or a just grease the baking sheet).
8. Bake the pretzel sticks at 425 degrees for 7-9 minutes or until golden brown.
9. Mix together sugar and cinnamon.
10. Dip the pretzel sticks into the melted butter and then roll in the cinnamon sugar mixture.

Maple Frosting Dip

1. Mix together powdered sugar, milk and maple flavoring.

Mediterranean Marinated Vegetable Salad RECIPE FOR YOU TODAY

Mediterranean Marinated Vegetable Salad by KRAFT
2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles
make it

COMBINE vegetables in large bowl.

MIX dressing, basil and garlic. Add to vegetable mixture; toss to coat.

ADD cheese; mix lightly. Refrigerate 1 hour.

kraft kitchens tips

SERVING SUGGESTION Top with chopped cooked chicken just before serving.

SUBSTITUTE Prepare using KRAFT Light Zesty Italian Dressing.

MAKE AHEAD Salad can be refrigerated up to 24 hours before serving

CHICKPEA ‘TUNA’ SANDWICH RECIPE FOR YOU TODAY

CHICKPEA ‘TUNA’ SANDWICH
by THANDI EATS VEGAN
Ingredients
1 can of chickpeas, drained an rinsed
½ white onion
2 tablespoons of chopped gherkins
2 – 3 tablespoons of chopped parsley
4 tablespoons of mayonnaise/ creamy herb dressing
1 teaspoon of hot Dijon mustard
2 teaspoons of lemon juice
Warm crunch bread of choice
4 – 6 cucumber slices
Iceberg lettuce
Salt & pepper to taste

Begin by draining and rinsing your chickpeas. Set them aside whilst you chop your onion, parsley and gherkins. Place the chickpea’s in a bowl and mash them with a fork. be sure not to make the mixture to fine, I enjoy the texture more when I leave some larger chunks of chickpea in there. Add the gherkins, onion and parsley to the mixture. Next pour in the mayonaise and dijon mustard. Mix until everything is well coated then slowly add your lemon juice, tasting as you go and stop when you are happy with the flavour.

Salt and pepper the mixture then you are ready to build your sandwich! At this point you could just pile the mixture into a bowl of lettuce and eat is as a salad. Its just as lovely and ends up being a lighter meal. If you are looking for something more satisfying, the sandwich is the better option. Heat your bread as per the instructions on the packet, or if using a ready store-bought bread, pop your slices in the toaster until just browned. Nothing beats the crunch and warmth of freshly toasted bread so I recommend it for this recipe. Lay your lettuce on your bread then your slices of cucumber. I always salt my cucumber slices as it draws their water out. Once your base is laid you can place spoonfuls of the chickpea tuna on top. Then your done!

Auntie Anne's Pretzel ANOTHER RECIPE

Auntie Anne's Pretzel

1 package (.25 oz.) active dry yeast 2 tbsp brown sugar 1 1/8 tsp salt 1 1/2 cups warm water 3 cups all-purpose flour 1 cup bread flour 2 cups warm water 2 tbsp baking soda 2 tbsp butter, melted 1-2 tbsp coarse kosher salt or cinnamon sugar


HERE IS THE LINK FOR THE VIDEO
https://youtu.be/56CTAkmwxKs