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August 26, 2015 in All Recipes

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Egg and Bacon

June 23, 2015 in All Recipes, Course:Breakfast, Cuisine: American, Skill Level: Easy

2 tablespoons purchased honey mustard*
2 English muffins, split, toasted
4 (3/4-oz.) slices American cheese
4 hard-cooked eggs, peeled, sliced
4 teaspoons real bacon pieces
1 Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
2 Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through. 
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by Zoey

Caramelized Baked Chicken

March 1, 2015 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

6 to 8 chicken legs
4 tablespoons olive oil
1/5 cup soy sauce
1 tablespoon ketchup
3/4 cup honey
2 garlic, chopped
salt and pepper
Preheat the oven to 350 degrees F. 
Mix together olive oil, soy sauce, ketchup, honey, garlic, salt and pepper
place chicken in a Oven tray and pour the mix over the chicken. 
Bake four about on hour, or until the chikens are caramelized.
Also you can use wings or pork
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by prohmi

Tee Molding

February 13, 2015 in Others

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Cheesy Puff Pastry Twists

January 5, 2015 in Course: Snack

2 puff pastry sheets 
1 large egg, beaten
1/2 cup grated parmesan cheese
1 cup shredded Mozzarella cheese
1/2 tbsp dried basil
1 tbsp of roasted garlic powder
Salt and pepper to taste

Preheat the oven to 375ºF
Roll out both pastry sheet on a lightly floured surface.
Brush the top of the pastry with a beaten egg.
In small bowl combine cheese, salt, garlic powder and mix well all the ingredient and place the mixture over the egg washed rectangle. Slice the pastry sheets to the desired size using a pizza wheel or floured knife.
Pick up both ends of each stick and twist it gently.
When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash. Sprinkle pepper and basil over the twist.
Bake for 10-12min till golden brown.

The Best BBQ Chicken

December 4, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Advanced

4 Chicken thights, boneless and skinless
1 chilli
For rub:
2 teaspoons fennel seeds
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon black pepper
For BBQ sauce:
2oo g soft brown sugar
200 g tomato ketchup
100 ml bourbon whisky
4 tablespoon vinegar
1 cup orange juice
First you must preheat the oven to 180 degrees C.
To make the rub, mix all ingredients until fine. Massage the chicken with rub well and place in the preheated oven for about 1 hour.
Meanwhile, start to make the BBQ sauce. place all ingredients into a pan over a high heat and whisk well to combine until bring to the boil. reduce the heat and to low and simmer for 10 minutes.
Remove the chiken from the oven and waite until reduce the temperature.  Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
After that remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for 10 or 15 minutes. Serve with sliced chilli on top.

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November 21, 2014 in Others

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by Sophia

Sweet Potato

October 22, 2014 in Course: Side dish, Cuisine: Fruits & Vegetables, Skill Level: Easy

3 large sweet potatoes
2 tablespoons olive oil
2 teaspoons onion powder
1 teaspoon sugar
1 teaspoon paprika
1.4 teaspoon dried rosemary
1 teaspoon garlic
Preheat the oven to 375degrees F.
I a shallow bowl, mix together all ingredients except potatoes, set aside.
Slice the sweet potatoes.
Cover each slice with seasoning mix. Place sweet potatoes on a baking sheet.
Bake them about 1 hours until tender.

Hit ‘n’ run traybaked chicken

September 30, 2014 in Course: Main, Cuisine: Poultry, Skill Level: Easy



4 large ripe tomatoes

2 red onions

1 red pepper

1 yellow pepper

6 skinless, boneless free-range chicken thighs

4 cloves of garlic

1/2 bunch of fresh thyme

1 teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons balsamic vinegar


Preheat the oven to 180ºC/350ºF/gas 4. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.

Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.

Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.


Bouchon Bakery’s

September 24, 2014 in Course: Dessert, Others, Skill Level: Moderate



2 cups all purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2.5 cups quick-cooking oats

For the filling:

1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners’ sugar

For cookie dough:

Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

For filling:

using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.

To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.