https://www.facebook.com/127436033792004/

Yourcooking Heaven, Mathura (2025)

17/12/2024

Biscuits and Gravy 🍪

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy

Equipment Needed:
Large skillet
Whisk
Measuring cups and spoons
Mixing bowl (for biscuits, if homemade)
Baking sheet (if baking biscuits)

Ingredients:

For the Biscuits (optional, or use store-bought):

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup whole milk

For the Sausage Gravy:

1 pound breakfast sausage

1/4 cup all-purpose flour

2 1/2 cups whole milk (more if needed for desired consistency)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

Directions:

1. Prepare the Biscuits (if making from scratch):

Preheat your oven to 425°F (220°C).

In a mixing bowl, whisk together flour, baking powder, and salt.

Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add milk, stirring until a soft dough forms.

Turn the dough out onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds with a biscuit cutter.

Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

2. Make the Sausage Gravy:

Heat a large skillet over medium heat and cook the breakfast sausage, breaking it into small pieces, until browned and cooked through. Do not drain the fat.

Sprinkle the flour over the sausage and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the gravy thickens, about 5-7 minutes.

Season with salt, black pepper, and optional paprika. Adjust seasoning to taste.

3. Serve:

Split the warm biscuits in half and ladle the sausage gravy generously over the top. Serve immediately.

Recipe Tips

For extra flavor, add a pinch of crushed red pepper flakes to the gravy for some heat.

If the gravy becomes too thick, thin it out with a little extra milk.

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

16/12/2024

Cornbread 🌽

Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Difficulty: Easy

Equipment Needed:

Mixing bowl
Whisk
Measuring cups and spoons
9-inch cast iron skillet or baking dish
Oven mitts

Ingredients:

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/3 cup unsalted butter, melted

2 large eggs

1/4 cup honey (optional, for a sweeter cornbread)

Directions

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
Grease a 9-inch cast iron skillet or baking dish with butter or cooking spray.

2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

3. Combine Wet Ingredients:
In a separate bowl, whisk together the milk, melted butter, eggs, and honey (if using).

4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be slightly lumpy.

5. Bake:
Pour the batter into the prepared skillet or baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve:
Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or alongside soups and stews.

Recipe Tips

For a savory twist, add 1 cup of shredded cheddar cheese and 1/2 cup of diced jalapeños to the batter.

Use buttermilk instead of regular milk for a richer flavor and softer texture.

Leftovers can be stored in an airtight container at room temperature for up to 2 days.

16/12/2024

New York Cheesecake 🍰

Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 6 hours 50 minutes (including cooling and chilling time)
Difficulty: Medium

Equipment Needed:
9-inch springform pan
Large mixing bowl
Electric mixer or hand whisk
Measuring cups and spoons
Baking sheet
Aluminum foil

Ingredients:

-For the Crust
-1 ½ cups graham cracker crumbs
-¼ cup granulated sugar
-½ cup unsalted butter, melted
-For the Cheesecake Filling (8 oz) packages cream cheese, softened
-1 ¼ cups granulated sugar
-1 cup sour cream
-1 teaspoon vanilla extract
-4 large eggs
-2 tablespoons all-purpose flour
-1 tablespoon lemon juice (optional)

Directions:

1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
Ina large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream and vanilla extract, mixing until combined.
Beat in the eggs one at a time, followed by the flour and optional lemon juice. Mix just until incorporated; avoid overmixing.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
4. Bake the Cheesecake:
Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake for 1 hour 30 minutes, or until the edges are set and the center slightly jiggles when shaken.

5. Cool and Chill:
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the water bath and refrigerate for at least 4 hours or overnight before serving.
6. Serve:
Remove the cheesecake from the springform pan and slice. Serve plain or topped with fruit, whipped cream, or caramel sauce.

Recipe Tips

Ensure all ingredients are at room temperature for a smooth batter.

To prevent cracking, avoid overmixing the batter and bake the cheesecake in a water bath.

Run a knife around the edge of the cheesecake after baking to release it from the pan as it cools.

15/12/2024

Pecan pie 🥧

Servings: 8

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Difficulty: Medium

Equipment Needed:

9-inch pie dish

Mixing bowl

Whisk

Measuring cups and spoons

Baking sheet

Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)

1 cup light corn syrup

1 cup granulated sugar

3 large eggs

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 ½ cups pecan halves

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

Place the pie crust into a 9-inch pie dish, crimping the edges if desired.

2. Make the Filling:

In a mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth.

3. Assemble the Pie:

Arrange the pecan halves evenly in the pie crust.

Pour the filling mixture over the pecans, ensuring they are evenly distributed.

4. Bake the Pie:

Place the pie dish on a baking sheet to catch any spills.

Bake in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown.

If the crust edges brown too quickly, cover them with foil or a pie crust shield.

5. Cool and Serve:

Allow the pie to cool completely at room temperature before slicing. Serve as-is or with whipped cream or vanilla ice cream.

Recipe Tips

Use dark corn syrup for a richer flavor.

For extra texture, toast the pecans lightly before adding them to the pie.

Store leftovers in the refrigerator for up to 4 days.

15/12/2024

BBQ Ribs 😁

Servings: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Difficulty: Medium

Equipment Needed :

Large mixing bowl
Baking sheet
Aluminum foil
Grill or broiler
Basting brush
Measuring cups and spoons

Ingredients

2 racks (4-5 lbs) pork baby back ribs
2 tablespoons olive oil
3 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional)
2 cups barbecue sauce (store-bought or homemade)

Directions

1. Prepare the Ribs:

Preheat your oven to 300°F (150°C).

Remove the membrane from the back of the ribs for better flavor and tenderness.

2. Season the Ribs:

In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Rub this mixture evenly over both sides of the ribs. Drizzle with olive oil and pat to adhere the seasoning.

3. Bake the Ribs:

Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.

Bake for 2 ½ to 3 hours, or until the ribs are tender.

4. Add the BBQ Sauce:
Preheat your grill or broiler to medium-high heat.
Remove the ribs from the foil and brush generously with barbecue sauce.
Grill or broil the ribs for 5-7 minutes, turning and basting with more sauce until caramelized and slightly charred.

5. Serve:
Cut the ribs into individual portions and serve with additional barbecue sauce on the side.

Recipe Tips

For a smoky flavor, add hickory or mesquite wood chips when grilling.

Marinate the ribs in the dry rub overnight in the refrigerator for enhanced flavor.

14/12/2024

Clam Chowder 🤤

Ingredients

4 slices bacon, chopped

1 medium onion, diced

2 stalks celery, diced

2 cloves garlic, minced

3 cups peeled and diced potatoes

2 cups clam juice or seafood stock

1 cup heavy cream

1 cup whole milk

2 cans (6.5 oz each) chopped clams, undrained

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

Chopped fresh parsley, for garnish

Directions

1. Cook the Bacon:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

2. Sauté Vegetables:

Add the butter to the bacon drippings, then add the onion, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

3. Make the Base:

Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the clam juice or seafood stock, ensuring no lumps remain.

4. Add Potatoes and Simmer:

Add the diced potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

5. Finish the Chowder:

Stir in the clams (with their juice), heavy cream, and milk. Cook for another 5 minutes over low heat, stirring occasionally, until heated through. Avoid boiling to prevent curdling.

6. Serve:

Ladle the clam chowder into bowls and garnish with crispy bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.

Tips

For a thicker chowder, mash some of the cooked potatoes before adding the cream and milk.

Fresh clams can be used instead of canned; steam them beforehand and reserve the juice for the base.

14/12/2024

Clam Chowder 🥣

Ingredients :

4 slices bacon, chopped
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 cups peeled and diced potatoes
2 cups clam juice (or seafood stock)
1 cup heavy cream
1 cup whole milk
2 cans (6.5 oz each) chopped clams, undrained
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme
Chopped fresh parsley (for garnish)

Directions

1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

2. Sauté Vegetables:
Add the butter to the bacon drippings, followed by the onion, celery, and garlic. Sauté until softened, about 5 minutes.

3. Prepare the Base:
Stir in the flour and cook for 1-2 minutes to create a roux. Gradually add the clam juice, whisking constantly to avoid lumps.

4. Add Potatoes and Simmer:
Add the diced potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

5. Finish the Chowder:
Stir in the clams (with their juice), heavy cream, and milk. Cook for another 5 minutes, stirring occasionally, until heated through but not boiling.

6. Serve:
Ladle the chowder into bowls and garnish with crispy bacon and fresh parsley. Serve with oyster crackers or crusty bread.

Tips

For a thicker chowder, mash some of the potatoes or add an extra tablespoon of flour.

Fresh clams can be used instead of canned; steam them beforehand and reserve the juice for the chowder.

13/12/2024

Macaroni and Cheese 😋

Ingredients

2 cups elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
½ cup shredded Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
½ cup breadcrumbs (optional, for topping)

Directions

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.

2. Prepare the Cheese Sauce:

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually pour in the milk, whisking to prevent lumps. Continue to cook and stir until the mixture thickens (about 3-5 minutes).

Remove from heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and paprika until smooth.

3. Combine and Bake (Optional):
Add the cooked macaroni to the cheese sauce and stir until well coated.

If desired, transfer the mixture to a greased baking dish, sprinkle breadcrumbs on top, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.

4. Serve:
Serve hot as a main dish or side. Enjoy your creamy and cheesy Macaroni and Cheese!

Tips

Use a mix of cheeses for a richer flavor; Gruyere or Monterey Jack are excellent additions.

For a smoky twist, add a pinch of smoked paprika or crumbled bacon.

13/12/2024

Cheeseburger 🍔

Ingredients

1 lb (450g) ground beef (80% lean)
4 hamburger buns
4 slices of cheese (American, cheddar, or your choice)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable oil
Lettuce leaves
Tomato slices
Pickle slices
Ketchup, mustard, and mayonnaise (optional)

Directions

1. Prepare the Patties:

In a mixing bowl, combine the ground beef with salt, black pepper, garlic powder, and onion powder. Mix gently to avoid overworking the meat.

Divide the mixture into 4 equal portions and shape them into patties, slightly larger than the buns as they will shrink during cooking.

2. Cook the Patties:

Heat a skillet or grill pan over medium-high heat and add the vegetable oil.

Cook the patties for 3-4 minutes on one side, then flip and cook for another 2 minutes.

Place a slice of cheese on each patty and cover the pan with a lid to melt the cheese (about 1-2 minutes).

3. Toast the Buns:

Lightly toast the hamburger buns in a separate skillet or on the grill until golden brown.

4. Assemble the Cheeseburgers:

Spread your choice of condiments on the bottom half of each bun.

Place the lettuce, tomato, and a cooked patty on top. Add pickle slices, if desired, and cover with the top bun.

Tips

For extra flavor, add sautéed onions, bacon, or avocado slices as toppings.

Use a meat thermometer to ensure the patties reach an internal temperature of 160°F (71°C) for safety.

12/12/2024

Apple Pie 🥧

Ingredients
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 egg (beaten, for egg wash)
1 tablespoon sugar (for sprinklings )

Directions

1. Prepare the Crust:

In a large bowl, combine the flour, salt, and sugar.

Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs.

Add the ice water one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Filling:

In a large bowl, mix the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until evenly coated.

3. Assemble the Pie:

Preheat the oven to 375°F (190°C).

Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Press it into the pan, letting the excess dough hang over the edges.

Fill the crust with the prepared apple mixture.

Roll out the second dough disk and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut small slits in the top crust for ventilation.

4. Bake:
Brush the top crust with the beaten egg and sprinkle with sugar.

Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool for at least 2 hours before slicing.

Tips

For a decorative touch, use cookie cutters to create shapes in the top crust before placing it on the pie.

Serve warm with a scoop of vanilla ice cream for the perfect pairing.

Yourcooking Heaven

17/12/2024

16/12/2024

16/12/2024

15/12/2024

15/12/2024

14/12/2024

14/12/2024

13/12/2024

13/12/2024

12/12/2024

Address

Website

Alerts

Shortcuts

Share

Category