COOKING RABBIT

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Recipe by Cooking Rabbit
The perfect cake to accompany your party with friends, plus a little magic show your party will be more festive. Try to make this cake and serve it at your party.
Prep time: 2 Hours
Total time: 3 Hours
Yield: 12 Servings
INGREDIENTS
CAKE
  • 2 boxes (16.25 oz each) Betty Crocker™ Super Moist™ Cake Mix White
  • Water, egg whites, and oil needed to make cake mixes
  • Betty Crocker™ green gel food color
FROSTING
  • 2 cans (12 oz each) Betty Crocker™ Rich & Creamy Frosting Creamy White
FONDANT DECORATIONS
  • 32 oz green fondant
  • 4 oz black fondant
  • 1 oz white or yellow fondant
  • Gold food coloring spray (optional)
SPECIAL OFFER
HOW TO MAKE
  1. Preheat oven to 350ºF. Line a jelly roll pan with non-stick tin foil or parchment paper sprayed with non-stick cooking spray.
  2. Prepare one cake mix according to instructions. Stir in green food coloring. Spread green cake mix into jelly roll pan. Bake cake for 18-22 minutes. Allow to cool for 10 minutes, then freeze for one hour.
  3. Spray 2 extra deep (3-4 inch tall) 8-inch round cake pans with non-stick cooking spray with flour. Line bottom of pans with non-stick tin foil or parchment paper.
  4. Prepare remaining white cake mix. Spread 1 cup batter in each of the round pans.
  5. Remove green cake from freezer and cut 40 shamrocks using a 1-inch cutter. (You will have extra cake.) Arrange shamrocks upside down (stem facing up) in a circle about an inch from the edge of the round pans. You'll use 19-20 shamrocks in each pan.
  6. Pour 1 cup of batter over shamrocks, completely covering them. Equally divide remaining batter and pour it into the center of each cake pan. Bake at 325ºF for 30-34 minutes, until a toothpick inserted into the cake center comes out clean. Allow cakes to cool completely.
  7. Level cakes using a serrated knife.
  8. Flip one cake over and set on an 8-inch cake round. Spread frosting over top, and flip second cake over and place on top.
  9. Frost top and sides of cake, using a crumb coat first, then a final thick layer of frosting. Smooth frosting well.
  10. Cover cake with green fondant.
  11. Knead remaining green fondant, roll it out, set it on a cake plate then cut it into a 10-11 inch circle, removing excess. This will be the hat brim.
  12. Set cake in the center of the fondant hat brim. Roll and cut a 24-inch long by 1-inch wide strip of black fondant. Wrap strip around the base of the cake, forming the hat band.
  13. Roll out and cut out a white or yellow fondant buckle. If using, spray buckle with gold food coloring spray. After the buckle dries, brush the back with some water and attach it to the black hat band.
  14. Cut cake into wedges when ready to serve, revealing the shamrocks hidden inside.



Recipe by Cooking Rabbit
The famous ice cream recipe magnum with home-made creations. Now you can make your favorite magnum ice cream at home. The recipes you should try in the summer, you will love it.
Prep time: 10 Minutes
Total time: 8 Hours 20 Minutes
Yield: 4 Servings
INGREDIENTS
  • 4 Nature Valley™ oats 'n dark chocolate crunchy granola bars
  • 1 1/2 cups chocolate or praline pecan ice cream
  • 1/2 cup caramel ice cream sauce
  • 1/4 cup nut topping or chopped almonds or peanuts
  • 1 1/2 cups dark chocolate chips
  • 2 tablespoons coconut oil
SPECIAL OFFER
HOW TO MAKE
  1. Place the four granola bars on a parchment-lined baking sheet. Top with ice cream and a second granola bar. Freeze overnight.
  2. In a small microwave-safe bowl, melt chocolate chips and coconut oil together until smooth (about 45-90 seconds on High).
  3. Spread a thick layer of caramel on top of each bar, sprinkle with nuts. Dip into melted chocolate, transfer to parchment-lined baking sheet. Freeze until ready to serve.
NOTES

For easiest prep, slice a quart-sized cardboard container of ice cream with a sharp bread knife to create 1” pieces of ice cream, then cut to fit each granola bar.
If desired, freeze bars with a popsicle stick in the center for ease of dipping into melted chocolate.



Recipe by Cooking Rabbit
Thai rice soup, perfect for your breakfast menu as it is easy to make and quickly served. You can add meat to your taste, such as beef, pork, mutton, and lamb. Try to make it you will like it.
Cook time: 15 Minutes
Total time: 15-30 Minutes
Yield: 3-4 Servings
INGREDIENTS
  • 400 gm of cooked jasmine rice
  • 1 L of beef stock
  • 5 spring onions (chopped)
  • a handful of Chinese celery leaves (roughly chopped)
  • 1-2 tbsp of Fish Sauce (adjust to taste, depending on the saltiness your stock)
  • 500 gm of minced beef
  • 2 tbsp of Thai light soy sauce
  • 2 tsp of sugar
  • a bunch of fresh coriander (pick the leaves only)
  • 1 long red chilli (sliced)
  • 2-3 tsp of Thai fried garlic
  • Freshly ground black pepper
SPECIAL OFFER
HOW TO MAKE
  1. Mix the minced beef with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs.
  2. Boil the stock in a pot on high heat. Once the stock begins to boil add the beef and reduce the heat enough for the stock to be at a simmer.
  3. Add the rice into the simmering stock and cook for about 5 mins.
  4. Add the spring onions, celery and season with fish sauce, sugar and black pepper to taste.
  5. Serve in individual bowls and garnish with chilli coriander and the Thai fried garlic.



Recipe by Cooking Rabbit
Special chicken porridge recipe from Indonesia, chicken porridge combined with coconut milk / special sauce (sauce soto). Ready to pamper your mouth. Try to make this recipe.
Cook time: 30-60 Minutes
Total time: 60-120 Minutes
Yield: 5-8 Servings
INGREDIENTS
PORRIDGE
  • cups short or medium grain rice (washed and drained)
  • 2 l chicken stock
  • 1 tsp salt
  • 2 bay leaves
  • 2 pandan / screw pine leaves (tied into a knot)
SPECIAL SAUCE/ SOTO SAUCE
  • 5 kemiri nuts / candlenuts
  • 2 tbsp coriander seeds
  • 1 tsp white peppercorns
  • 1 tsp cumin
  • 6 shallots (peeled)
  • 5 cloves garlic (peeled)
  • 4 tbsp oil
  • 1 stalk lemongrass (bruised)
  • 2 inches galangal / ginger (bruised)
  • 4 bay leaves
  • 4 kaffir lime leaves
  • 1 tbsp ground turmeric powder
  • ½ tsp salt
  • 2 cups chicken stock
  • 1 cup coconut cream
GARNISHING
  • 500 g chicken breast (cooked and shredded)
  • Crispy fried shallots
  • Peanuts (roasted)
  • Cakwe / fried Chinese crullers (cut into bite-sized pieces)
  • Spring onions (finely chopped)
SPECIAL OFFER
HOW TO MAKE
  1. In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If porridge becomes too thick at any point, add in ½ cup water and stir to dilute.
  2. Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste-like.
  3. Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok. Bring fire to a low and stir-fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside.
  4. Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired.



Recipe by Cooking Rabbit
The meat soup menu comes from georgian. You are free to use the meat you like, like beef, pork, mutton, and lamb, according to your taste. Try to make it and enjoy it with your family.
Prep time: 25 minutes
Cook time: 3 Hours
Yield: 6 Servings
INGREDIENTS
  • 500 g beef short ribs
  • 2 tsp salt
  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 carrots, diced
  • 250 ml (1 cup) tomato passata
  • 2 tbsp ground coriander
  • ½ tsp ground fenugreek
  • 2 tsp sweet Hungarian paprika
  • 2 tbsp dried mint
  • 2 tsp dried chilli flakes
  • 55 g toasted walnuts, crushed in a mortar and pestle
  • good pinch saffron, soaked in 2 tbsp hot water for 10 minutes
  • 3 tbsp tamarind paste (concentrate)
  • 1 cup (loosely packed) picked herbs such as basil, dill or coriander leaves, coarsely chopped
SPECIAL OFFER
HOW TO MAKE
  1. Place the beef ribs in a large stock pot or saucepan and cover them with cold water. Add the salt and bring to the boil over medium–high heat, then reduce the heat to low and let the ribs simmer happily for 2–3 hours or until the meat starts to fall off the bone. During cooking, skim off any impurities that rise to the surface.
  2. Remove the ribs from the broth, discard the bones, then cut the meat into small pieces and return it to the broth over low heat.
  3. Heat the olive oil in a frying pan over medium heat. Fry the onion until soft and starting to colour, then add it to the broth. Add a little more oil to the frying pan, then repeat with the carrot and add to the broth.
  4. Add the tomato passata, spices, dried mint, chilli, walnuts, saffron and soaking liquid to the broth and simmer for 10 minutes. Stir through the tamarind paste and taste for seasoning – the soup should have a good balance of sour and salty flavours. Simmer for another 5 minutes, then add the chopped herbs and serve.



Recipe by Cooking Rabbit
The seafood menu with the basic ingredients of squid, combined with the typical Japanese ginger sauce. Will give a warm sensation when eaten. Try to make it.
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 4 Servings
INGREDIENTS
  • 500 g (1 lb 2 oz) squid hoods, cleaned and cut into 2 cm (¾ in) rings, leave tentacles intact
  • 2 tbsp sesame seeds, toasted until golden
  • 2 spring onions (scallions), thinly sliced on the diagonal
JAPANESE MARINADE
  • 125 ml (4 fl oz/½ cup) light soy sauce
  • 5 cm (2 in) piece of ginger, peeled and finely grated (approximately 2 tbsp)
  • 3 tbsp mirin
  • 1 tbsp shichimi tōgarashi (see Note)
  • 1 tbsp peanut oil
SPECIAL OFFER
HOW TO MAKE
  1. To make the marinade, combine the ingredients in a large bowl. Reserve half the marinade for basting.
  2. Add the squid to the remaining marinade and mix well to coat. Set aside in the refrigerator to marinate for 15 minutes.
  3. Preheat a barbecue grill to high and lightly grease with oil.
  4. Grill the squid, turning frequently and basting with reserved marinade, for 2–3 minutes until opaque and tender. Take care not to overcook the squid as it can quickly become rubbery.
  5. Serve garnished with toasted sesame seeds and spring onions.
NOTES

Shichimi togarashi is a traditional Japanese seven-spice mix, predominately made up of red pepper, and is available from Asian supermarkets.




Recipe by Cooking Rabbit
Chicken adobo menu with ingredients that are easily available, and available in abundance. We will combine chicken ingredients with bok choy vegetables. Bok choy is a vegetable that is rich in vitamins, sodium, potassium, calcium, and magnesium. Which is useful to prevent cancer, digestion, healthy heart, prevent hypertension, healthy bones, good for muscles, help nourish the nerves, natural anti-oxidants, good for eye health, healthy pregnant women, and more. Try to make these recipes and feel the benefits. Serve with coconut rice to make it more delicious.
Yield: 2 Servings
INGREDIENTS
  • 2 cloves garlic
  • 1 onions, yellow
  • ½ lb. bok choy
  • 1 cup broccoli
  • 2 onions, green
  • 8-10 oz. boneless chicken breast
  • 1 tbsp. biodynamic extra virgin olive oil
  • ¼ + 3/4 cups water
  • ¼ cup fresh city's sweet chili sauce (sesame oil, tamari, brown rice vinegar, chili okazu, coconut sugar)
  • 2 bay leaf, whole
  • ¾ cup white arborio rice
  • To taste salt & pepper
  • ½ cup coconut milk
SPECIAL OFFER
HOW TO MAKE
  1. Prepare the Ingredients: Dice the onion. Rinse and roughly chop the bok choy. Rinse and chop the broccoli into florets. Rinse and dice the green onions. Cut the chicken into 1-inch pieces.
  2. Make the Chicken Adobo: Heat 1 tbsp. olive oil in a large pot over medium heat.
  3. Add the garlic and onion. Cook until tender and fragrant, about 2-3 minutes.
  4. Add the chicken, ¼ cup of water, the Sweet Chili Sauce, and the bay leaves. Bring to boil.
  5. Once boiling, reduce the heat and let simmer for 25 minutes, adding more water, one tablespoon at a time, if needed.
  6. Stir in the bok choy and broccoli and continue to simmer until it is wilted, about 5 more minutes.
  7. The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink.
  8. Make the Rice: While the adobo is simmering, rinse the rice in a fine sieve and add it to a small pot with a pinch of
  9. salt, ¾ cup of water and the coconut milk.
  10. Bring to boil. Once boiling, reduce heat to simmer and cook, covered, until the rice is tender and the water is absorbed, about 10-15 minutes.
  11. Bring It All Together: Evenly divide the rice between two bowls.
  12. Spoon half of the Chicken Adobo on top. Season with salt and pepper to taste and garnish with green onions to serve!.



Recipe by Cooking Rabbit
Healthy lunch menu to continue your activities, suitable for those of you who have little time to make lunch, quick and easy to make with delicious flavor. And it will provide enough energy for you to continue your activities. Try to make it.
Yield: 2 Servings
INGREDIENTS
  • 2 stalks celery
  • 1 yellow onions
  • 2 cups green kale
  • 1 clove garlic
  • 2 tbsp. shredded parmesan
  • 2 tsp. tuscan spice mix (sage, garlic powder, rosemary)
  • 5 cups water
  • 4 slices gluten free flax loaf
  • 2 carrots, loose
  • 200 g brown rice fusilli
  • 8-10 oz boneless chicken breast
  • 1/4 cup biodynamic extra virgin olive oil
  • To taste salt & pepper
SPECIAL OFFER
HOW TO MAKE
  1. Preheat the Oven & Cook the Chicken: Preheat the oven to 350ºF. Heat 1 tbsp. olive oil in a medium pan over medium-high heat.
  2. Cut the chicken into roughly 1-inch chunks and season with salt and pepper to taste.
  3. Add the chicken to the pan and cook for about 5-6 minutes, flipping occasionally, until cooked through.
  4. The chicken is done when it reaches an internal temperature of 165ºF and shows no signs of pink.
  5. Prepare the Veggies: In the meantime, rinse and dice the carrots and celery.
  6. Dice the onion and mince the garlic.
  7. Rinse and roughly chop the kale.
  8. Grate the Parmesan and set aside.
  9. Cook the Stew: Heat 1 tbsp. olive oil in a large pot over medium heat.
  10. Add the carrot, celery, onion, vegetable bouillon, Tuscan Spice Mix, and salt and pepper to taste.
  11. Stir and cook until tender and fragrant, 6-8 minutes.
  12. Add the chicken slices, water, pasta and kale. Bring the mixture to boil. Once boiling, cover the pot and reduce the heat to simmer for 10 minutes.
  13. Bring It All Together: While the stew cooks, place the bread slices on a baking sheet and bake until toasted, 2-3 minutes.
  14. Remove from oven. Drizzle with ½ tbsp. olive oil each.Sprinkle with garlic and Parmesan and return to the oven until the cheese is melted, 2-3 minutes.
  15. Remove from oven and cut the toasts in half.
  16. Evenly divide the stew between two bowls and serve with cheesy garlic bread on the side!.



Recipe by Cooking Rabbit
Cheese bread is easy for you to make at home. Simple, easy to make and quickly served. Have a delicious taste ready to pamper the mouths of cheese lovers.
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 10 Servings
INGREDIENTS
DOUGH:
  • 3/4 cup Bob's Red Mill Organic Whole Wheat Flour
  • 3/4 cup Bob's Red Mill Organic All Purpose Flour
  • 1 tsp. instant yeast
  • 1 tsp. kosher salt
  • 1 Tbsp. olive oil, plus more for topping
  • 3/4 cup water
TOPPING:
  • 4 Tbsp. olive oil
  • 4 small-medium cloves garlic, minced
  • 1 small handful parsley, minced
  • pinch salt
  • Vegan Parmesan
SPECIAL OFFER
HOW TO MAKE
  1. DOUGH: Add your whole wheat flour, AP flour, yeast, salt, and olive oil to your food processor (you can also do this in a bowl). Start the motor and slowly drizzle in your water, just until the mixture comes together and forms a dough. You may need a little more, you may need a little less - just go slow and stop as soon as the ball forms.
  2. Slightly flour your hands and remove the dough (it'll be sticky) from the food processor and wrap it in plastic wrap. Let it rise on your kitchen counter for 1 hour, or until doubled in size. Check it in about 30 minutes to make sure it hasn't burst through the plastic wrap (if it does, just wrap it again).
  3. Once your dough has risen, divide the dough in two. Roll/flatten each piece to about 5" long and 2 and 1/2" wide on a lightly floured surface. Cut each piece into 5 equal pieces (10 total), dust with a bit of flour, and tie into knots. Cover with plastic wrap and allow to rest for 30 minutes.
  4. Meanwhile, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Place each of your knots on the parchment, brush with a bit of olive oil, and bake for 18-22 minutes, or until golden brown.
  5. TOPPING: Heat olive oil and garlic in a small skillet over medium-low heat, just until the garlic starts to smell delicious. You just want to cook off some of that strong raw garlic taste. Allow to cool slightly, then add parsley and salt. Mix well to combine.
  6. When the knots are done baking, remove them from the oven. Allow them to sit for a minute and then immediately brush on your topping. Be sure to cover them completely. Sprinkle with Vegan Parm and enjoy!.



Recipe by Cooking Rabbit
Healthy snacks with the main ingredients of bananas, which are rich in vitamin B6, vitamin c, and potassium. Which is beneficial for heart health, gastrointestinal tract, lowers cancer risk, maintains eye health, and lowers risk of kidney disorders. Try these recipes and feel the benefits.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 2 Servings
INGREDIENTS
FOR THE ICE CREAM:
  • 2 bananas, cut and frozen
  • 2 Tbsp. almond butter, plus more for swirling and drizzling
FOR THE CHOCOLATE COATING:
  • 2 Tbsp. coconut oil, melted
  • 1/4 cup cocoa powder
  • 1 Tbsp. pure maple syrup
  • chopped nuts, optional
SPECIAL OFFER
HOW TO MAKE
  1. Make the ice cream: Add bananas and almond butter to a food processor, and blend until creamy, scraping down the sides as necessary.
  2. Once blended, swirl in an extra 1-2 tsp. almond butter with a spoon or knife. Don’t mix all the way – you want those nice nut buttery swirls in the final banana bars.
  3. Divide the banana “ice cream” into two and pile them on a parchment-lined baking sheet. Form into a square with a spatula. If it’s too melty, just pop it in the freezer for 10-15 minutes, then shape them into a square. Freeze until solid, about 3 hours.
  4. Make the chocolate coating*: When your ice cream is frozen, make the chocolate coating. Place melted coconut oil, cocoa powder, and maple syrup in a shallow, wide-mouthed bowl. Stir until smooth. If it’s too thick (aka. glopy), add another tsp. melted coconut oil and stir. Keep in mind that you do want it on the thicker side, but not too thick that it can’t be poured.
  5. Assemble your banana bars: Remove ice cream squares from the freezer. Dunk the tops and sides of the banana bars in the chocolate mixture, slightly heating and stirring the chocolate mixture between dunks. Sprinkle with nuts if desired.
  6. Place back on the parchment-lined baking sheet, and freeze until set, about 30 minutes. Drizzle with almond butter mixed with a bit of coconut oil if desired.
NOTES

*I only coated the tops/sides of my banana bars with chocolate. If you want the entire thing covered with chocolate like the original, double the chocolate recipe.

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