INGREDIENTS:
-2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
-1 tablespoon olive oil
-8 ounces beef top sirloin filet, thinly sliced across the grain
-8 ounces cremini mushrooms, sliced
-6 ounces broccoli florets
-2 carrots, diced
FOR THE SAUCE
-1/3 cup reduced sodium soy sauce
-3 tablespoons oyster sauce
-1 tablespoon brown sugar, packed
-1 tablespoon freshly grated ginger

-2 cloves garlic, pressed
-1 teaspoon sesame oil
-1/4 teaspoon crushed red pepper flakes
-1/4 teaspoon ground black pepper

DIRECTIONS:
1.In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.

2.In a large pot of boiling water, cook udon noodles according to package instructions; drain well.

3.Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until     browned, about 3-4 minutes; set aside.

4.Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about     3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

5.Serve immediately.

INGREDIENTS
BAKED CHOCOLATE DONUTS

1 ½ cup all-purpose flour (180 g)
1/2 cup granulated sugar (99 g)
1/4 cup unsweetened cocoa powder (21 g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup low-fat buttermilk (224 g)
1/4 cup vegetable oil (50 g)
1 teaspoon vanilla extract
CHOCOLATE FROSTING
3 tablespoons butter (42 g)
1 cup semi-sweet chocolate chips (170 g)

1 tablespoon light corn syrup
INSTRUCTIONS
Preheat oven to 350F. Grease 2 standard sized donut pans (12 donuts total); set aside.
In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, vegetable oil, and vanilla extract. Whisk until combined. Batter will be on the thinner side.
Spoon batter into a donut pan, filling about 3/4 full.
Bake for about 8-10 minutes. Donuts should spring back when lightly touched.
Allow to cool in the pan for 5 minutes.
Remove from pan, and set on wire cooling rack.
Once donuts are cool, prepare glaze.
In a heavy saucepan over lowest heat, melt butter half-way.
Add chocolate chips and corn syrup. Stir regularly until completely melted and well-incorporated.
Once glaze is ready, dip the tops of the donuts into the glaze.
Set on a wire cooling rack, and let glaze set up, if desired.
NOTES
*Nutrition facts are estimated.
NUTRITION INFORMATION
SERVING: 1gCALORIES: 263kcal (13%)CARBOHYDRATES: 31g (10%)PROTEIN: 4g (8%)FAT: 14g (22%)SATURATED FAT: 9g (45%)CHOLESTEROL: 22mg (7%)SODIUM: 197mg (8%)POTASSIUM: 181mg (5%)FIBER: 2g (8%)SUGAR: 16g (18%)VITAMIN A: 125IU (3%)VITAMIN C: 0.2mgCALCIUM: 47mg (5%)IRON: 2mg (11%)

FOR THE CAKE
3 oz. Bittersweet Chocolate
2 tablespoons warm water
9 eggs, separated
1 cup sugar
6 tablespoons Dutch-processed cocoa powder
1/8 teaspoon salt
FOR THE PEANUT BUTTER FILLING
1 cup peanuts butter
3/4 cup heavy cream
2/3 cup powdered sugar
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar
FOR THE CHOCOLATE GLAZE
3 tablespoons heavy cream
3/4 cup sugar
1/2 cup + 1 1/2 tablespoon water
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons unflavored gelatin
FOR THE TOPPING
1/2 cup heavy whipping cream
Peanuts butter cup

INSTRUCTIONS

CHOCOLATE PEANUT BUTTER ROULADE

SOFT AND SPONGY FOR 20 - 25 MINUTES - TOP SHOULD SPRING BACK.
Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.

FOR THE PEANUT BUTTER FILLING

Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.

FOR THE ROULADE

Once the cake is cooled, open it up and spread peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.

FOR THE CHOCOLATE GLAZE

In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.

FOR THE ROULADE

Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.

FOR THE TOPPING

Whip cream and add to the top of the roulade with peanuts butter cup as decoration.

Bahan
2 dada ayam
Untuk rendaman ayam
6 siung Bawang putih , cincang halus
2 sendok makan Ramuan Campuran (Kering)
2 sendok makan jus lemon
2 sendok makan Extra Virgin Olive Oil
1/2 sendok teh Tabasco Asli - Saus Panas
1/2 sendok makan serpih cabe merah
4 tangkai daun Peterseli , cincang halus 
2 sendok teh Sayang
Garam , secukupnya garam 
Untuk Pan Roasted Vegetables 
1 Wortel (Gajjar) , potong-potong 
1 zucchini hijau , potong-potong 
6 Bayi jagung , potong-potong 
10 kacang hijau (French Beans) , potong menjadi diagonal
1 Red Bell pepper (Capsicum) , potong-potong 
1 sendok makan Extra Virgin Olive Oil
1 sendok teh Herbal Campuran (Kering)
4 siung Bawang putih , cincang halus 
2 sendok makan Daun Peterseli , cincang halus 
Garam , secukupnya 
Untuk Kentang Mash
3 Kentang (Aloo) , panas direbus dan dikupas 
Garam , secukupnya 
1 sendok teh mentega
1/2 sendok teh bubuk lada hitam
1 sendok teh jus lemon
Bahan - bahan lainnya 
2 sendok teh Tepung Serba Guna (Maida)
1/4 gelas Air

Cara membuat Resep Steak Ayam Dengan Sayuran Panggang & Kentang Mash
Untuk mulai membuat Resep Steak Ayam Dengan Pan Roasted Vegetables & Potato Mash, cucilah dan bersihkan potongan ayam secara menyeluruh, menjaga seluruh bagian payudara utuh. 

Untuk rendaman ayam 
Dalam mangkuk pengaduk, campurkan bawang putih, campuran rempah-rempah, jus lemon, minyak zaitun, saus tabasco, serpihan cabai merah, daun peterseli, madu dan garam. 

Tambahkan dada ayam ke dalam mangkuk ini, dan pijat bumbu ke ayam. 

Istirahatkan ini sekitar satu jam. 

Panaskan wajan di atas api sedang, setelah panas, tempatkan ayam di atasnya dan masak di kedua sisi selama sekitar 3 menit di setiap sisi, olesi bumbu perendam yang tersisa sambil wajan memanggang ayam. Setelah selesai, pindahkan ke piring dan biarkan beristirahat. 

Panaskan wajan yang sama dengan api sedang, tambahkan sisa bumbu ke dalam wajan ini. 

Buat bubur dengan mencampurkan tepung serbaguna dengan air dan tambahkan bubur ini ke dalam wajan yang memiliki rendaman. 

Didihkan tunggal dan biarkan saus untuk memasak dan menebal dan mematikan api. Ini adalah saus untuk steak ayam. 

Untuk membuat Pan Roasted Vegetables
Panaskan wajan dengan api sedang-tinggi dengan sedikit minyak zaitun, tambahkan bawang putih dan tumis sampai berubah menjadi warna cokelat muda. Ini akan memakan waktu sekitar satu menit. 

Selanjutnya tambahkan sayuran yang dipotong-potong dan tumis sampai matang, namun renyah secara bersamaan. 

Tambahkan garam, bumbu campuran, peterseli, garam, dan aduk rata. Matikan apinya dan sisihkan. 

Untuk membuat Mash kentang
Dalam mangkuk pengaduk, campurkan kentang rebus panas yang mengepul bersama garam, mentega, bubuk lada hitam, jus lemon, dan hancurkan dengan bagian belakang sendok saji / sendok. 

Terus campur dan tumbuk sampai Anda mendapatkan tumbuk halus yang lembut lalu sisihkan. 

Untuk merakit sizzler Ayam, di piring saji, letakkan sayuran panggang, kentang tumbuk dan dada ayam panggang. Tuangkan saus steak sebelum disajikan. Pastikan Anda memanaskan lebih dulu wajan mendesis di dalam oven atau di atas kompor, untuk memberikan efek mendesis.

Sajikan Resep Steak Ayam Ini dengan Pan Roasted Vegetables & Potato Mash 

Ingredients:

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions:

1. 1.Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. 2.Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. 3.In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. 4.Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. 5.Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. 6.Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. 7.Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. 8.Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. 9.When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. 10.After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
11. 11.Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Ingredients

• 1/2 cup butter (room temperature)
• 1 cup sugar
• 1 large egg
• 1 cup raisins
• 1 cup black walnuts (or English walnuts)
• 2 cups  all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/2 cups unsweetened applesauce

Instructions

• Grease a 10 cup bundt cake pan generously with shortening, then dust with flour (or use our perfeck cake release). Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar until well blended and smooth, scraping the sides of the bowl as needed.
• Add the egg. Mix until blended.
• Mix in the raisins and walnuts.
• In a small bowl, whisk together the flour, soda, salt, cloves , nutmeg and cinnamon.
• Add the applesauce and flour to the butter mixture alternately, mixing well between each addition. Batter will be thick.
• Add the batter to the pan by large spoonfuls and smooth out evenly.
• Bake for 45 minutes or until the top of the cake springs back when you touch it. The exact time will depend on the shape of your bundt cake pan. If it makes a thicker cake, it could take up to an hour to bake. Ours took 45 minutes in the Autumn Wreath Bundt Pan.
• Allow the cake to cool in the pan for 5 minutes, then turn out on a cake plate to cool completely.
• Dust with powdered sugar if desired.

Breakdown Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: One 2 Layer Chocolate Cake

INGREDIENTS
* 2 1/4 Cups Flour
* 2 Cups Sugar
* 1 Cup Cocoa Powder (preferably Ghirardelli)
* 1 tsp Baking Powder
* 1 tsp Baking Soda
* 1 tsp Salt
* 2 Eggs
* 1/2 Cup Canola Oil
* 1 Cup Milk
* 2 tsp Vanilla Extract
* 1 Cup Boiling Water

INSTRUCTIONS
1. Preheat your oven to 350 degrees.
2.  Prepare two 9 inch cake pans by greasing and flouring them or by lining the with parchment paper and spraying them with non-stick cooking spray.
3. Prepare the 1 cup of boiling water and set it aside for a moment.
4. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
5. Add the eggs, canola oil, milk and vanilla.  Mix well.
6. With the mixer or beaters running pour the boiling water into the batter in a small steady stream.  Mix until well combined.
7. Divide the batter between the two cake pans.  They will be quite full.
8. Bake your chocolate cakes at 350 for 27-30 minutes.  A toothpick should come out with moist sticky crumbs, not clean.
9. Cool on wire racks for a half hour, then turn out of the pans to finish cooling.
10. Frost with my Rich Chocolate Buttercream Frosting.

Serves 12
1 serving is 1 slice = 332 calories

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

By Mindees Cooking Obsession