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Rocky's Orange Kitchen
India
Приєднався 26 січ 2024
Join our kitchen adventures as we explore delicious recipes, cooking hacks, and culinary inspirations that even beginners can master. From mouth-watering desserts to savory delights, each video is crafted to make your cooking experience enjoyable and stress-free. Subscribe now to unlock a world of delightful tastes and become the chef you've always wanted to be! Let's turn ordinary meals into extraordinary experiences together. Hit that subscribe button and let the cooking magic begin! 🌟👩🍳🔪 #CookWith[Rocky's Orange Kitchen].
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"Banoffee Pie Bliss: Crafting the Ultimate Homemade British Dessert"
Banoffee Pie is a delicious British dessert made with a buttery biscuit base, layers of rich caramel (dulce de leche), fresh bananas, and whipped cream. It’s sweet, indulgent, and surprisingly easy to make. Here’s how to prepare a classic Banoffee Pie:
### Ingredients:
#### For the Base:
- 200g digestive biscuits (or graham crackers), crushed
- 100g unsalted butter, melted
#### For the Caramel Layer:
- 1 can (397g) sweetened condensed milk (to make dulce de leche)
- OR 1 jar (about 400g) of ready-made dulce de leche
#### For the Filling:
- 3-4 ripe bananas, sliced
- 300ml double cream (or heavy cream), chilled
- 1 tablespoon icing sugar (powdered sugar)
- 1 teaspoon vanilla extract (optional)
- Dark chocolate shavings or cocoa powder for garnish (optional)
### Instructions:
#### 1. **Prepare the Biscuit Base:**
- Crush the digestive biscuits into fine crumbs. You can do this by placing them in a sealed plastic bag and crushing them with a rolling pin or using a food processor.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the biscuit mixture into the base of a 9-inch (23cm) pie dish or springform pan, spreading it evenly to form a firm crust.
- Chill the base in the refrigerator for at least 30 minutes to set.
#### 2. **Make the Caramel (Dulce de Leche):**
- **If making dulce de leche from condensed milk:** Remove the label from the can of sweetened condensed milk. Place the unopened can in a pot, fully submerged in water, and simmer gently for 2-3 hours. Make sure the water level stays above the can at all times. After cooling, open the can to reveal thick, golden caramel (dulce de leche).
- **If using ready-made dulce de leche:** Simply warm the jar of dulce de leche slightly to make it easier to spread.
#### 3. **Assemble the Pie:**
- Once the biscuit base is set, spread the caramel (dulce de leche) evenly over the base.
- Arrange the sliced bananas on top of the caramel layer.
#### 4. **Whip the Cream:**
- In a bowl, whip the chilled double cream with the icing sugar and vanilla extract (if using) until soft peaks form.
- Spread or pipe the whipped cream over the banana layer.
#### 5. **Garnish and Serve:**
- Garnish the pie with dark chocolate shavings, cocoa powder, or additional banana slices for decoration.
- Chill the Banoffee Pie in the refrigerator for at least 1 hour before serving to let the flavors meld and the pie set.
Enjoy your creamy, indulgent Banoffee Pie!
### Ingredients:
#### For the Base:
- 200g digestive biscuits (or graham crackers), crushed
- 100g unsalted butter, melted
#### For the Caramel Layer:
- 1 can (397g) sweetened condensed milk (to make dulce de leche)
- OR 1 jar (about 400g) of ready-made dulce de leche
#### For the Filling:
- 3-4 ripe bananas, sliced
- 300ml double cream (or heavy cream), chilled
- 1 tablespoon icing sugar (powdered sugar)
- 1 teaspoon vanilla extract (optional)
- Dark chocolate shavings or cocoa powder for garnish (optional)
### Instructions:
#### 1. **Prepare the Biscuit Base:**
- Crush the digestive biscuits into fine crumbs. You can do this by placing them in a sealed plastic bag and crushing them with a rolling pin or using a food processor.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the biscuit mixture into the base of a 9-inch (23cm) pie dish or springform pan, spreading it evenly to form a firm crust.
- Chill the base in the refrigerator for at least 30 minutes to set.
#### 2. **Make the Caramel (Dulce de Leche):**
- **If making dulce de leche from condensed milk:** Remove the label from the can of sweetened condensed milk. Place the unopened can in a pot, fully submerged in water, and simmer gently for 2-3 hours. Make sure the water level stays above the can at all times. After cooling, open the can to reveal thick, golden caramel (dulce de leche).
- **If using ready-made dulce de leche:** Simply warm the jar of dulce de leche slightly to make it easier to spread.
#### 3. **Assemble the Pie:**
- Once the biscuit base is set, spread the caramel (dulce de leche) evenly over the base.
- Arrange the sliced bananas on top of the caramel layer.
#### 4. **Whip the Cream:**
- In a bowl, whip the chilled double cream with the icing sugar and vanilla extract (if using) until soft peaks form.
- Spread or pipe the whipped cream over the banana layer.
#### 5. **Garnish and Serve:**
- Garnish the pie with dark chocolate shavings, cocoa powder, or additional banana slices for decoration.
- Chill the Banoffee Pie in the refrigerator for at least 1 hour before serving to let the flavors meld and the pie set.
Enjoy your creamy, indulgent Banoffee Pie!
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Shrimp and grits is a classic Southern dish from the United States, especially popular in the Lowcountry region of South Carolina and Georgia. It's a comforting combination of creamy, buttery grits served with sautéed shrimp in a flavorful sauce. Here's how you can make it: Ingredients: For the Grits: - 1 cup stone-ground grits - 4 cups water or chicken broth - 1 cup milk or heavy cream - 2 tab...
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Hainanese Chicken Rice is a beloved dish from Singapore and Malaysia. It features poached chicken served with fragrant rice and a variety of flavorful sauces. Here’s a recipe to make it at home: Ingredients: For the Chicken: - 1 whole chicken (about 3-4 lbs or 1.5-2 kg) - 1 tablespoon salt - 1 tablespoon sesame oil - 4-5 slices of ginger - 3-4 stalks of green onions For the Rice: - 2 cups jasmi...
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Yummmm
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present: 1) in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico; 2) in Saudi Arabia with a restaurant in Jeddah on the basis of franchising relationship with a qualified Arab partner. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale.
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love it!
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what temp should the oven be thanks
Preheat the oven to 375°F (190°C).
real goodness! Dropping a like for you 👍👍
Thank you 👍
Its pronounced "Yee row"
Have made these many times successfully. Easy and delicious!
Great to hear!
👍 🖤💛superbe vidéo 🖤💓
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👍 🖤💛remarquable vidéo 🖤💖
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Now palang makaka watch paps. :) RIDE SAFE SAYO IDOL Pa SHOUT OUT AKO SA NEXT VLOG MO IDOL SALAMAT 🤜🤛 kulay palang nakakatakam na. Salamat sa pagbahagi, Bagong kaibigan kabayan, sana madalaw mo din ang bahay ko..Salamat 🙋♀E3
Yummy. We love Peruvian food. My favorite dishes are Ceviche and is Lomo Saltado. 😊
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@@RockysOrangeKitchen Thanks
Thank you ❤
My pleasure ❤
Wow very authentic pasta recipe ❤❤❤ love it 😍 Done subscribing 💕🤤
Thank you so much for your love & support 😍❤
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Super....
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Thank you! Cheers!