Espasol Recipe na para sa dalawang tao

 Recipe ng Espasol na para sa dalawang tao

Narito ang simpleng recipe para sa Espasol na para sa dalawang tao:

Mga Sangkap:

- 1 tasa ng malagkit na bigas

- 1/2 tasa ng asukal

- 1 tasa ng niyog, ginayat ng pino

Paraan ng Pagluluto:

1. Magpakulo ng 3 tasa ng tubig sa isang kaldero.

2. Kapag kumukulo na ang tubig, ilagay ang malagkit na bigas. Hayaan itong maluto ng mga 15-20 minuto hanggang sa maging malambot.

3. Kapag malambot na ang bigas, patayin ang apoy at ilipat ang malagkit sa isang malaking lalagyan. Hayaan itong lumamig ng mga ilang minuto.

4. Kapag malamig na ang malagkit, idagdag ang asukal. Haluin ito nang mabuti hanggang sa matunaw ang asukal at maging malinis ang katas.

5. Kunin ang maliit na piraso ng malagkit at gawing isang oval-shaped bilog. Gawin ito sa lahat ng natirang malagkit.

6. I-roll ang mga bilog ng malagkit sa ginayat na niyog, at siguraduhing maayos na natatakpan ang bawat piraso.

7. Ihain ang espasol at mag-enjoy!

Ito ay isang simpleng recipe ng Espasol na puwedeng gawin para sa dalawang tao. Pwedeng idagdag o baguhin ang mga sangkap base sa inyong panlasa.

#2 Muffin recipe for one person

 Here's a simple muffin recipe for one person:

Ingredients:

- 1/4 cup all-purpose flour

- 2 tablespoons sugar

- 1/4 teaspoon baking powder

- A pinch of salt

- 2 tablespoons milk

- 1 tablespoon vegetable oil

- 1/4 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and grease a muffin tin or line it with a paper liner.

2. In a small mixing bowl, combine the flour, sugar, baking powder, and salt.

3. Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.

4. Pour the batter into the prepared muffin tin, filling it about 2/3 of the way full.

5. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. Remove the muffins from the oven and let them cool for a few minutes before enjoying.

Feel free to customize the recipe by adding your favorite mix-ins like chocolate chips, berries, or nuts. Enjoy your homemade muffin!

#1 Muffin Recipe for Allergic on Egg & Flour, yield for one person

 Muffin Recipe for Allergic on Egg & Flour, yield for one person only, without flaxseed, without fruits, using almond Flour, without cinnamon.

Certainly! Here's a muffin recipe that meets your requirements:

Ingredients:

- 1/4 cup almond flour

- 1 tablespoon cornstarch

- 1/4 teaspoon baking powder

- 1 tablespoon granulated sugar

- 1/4 teaspoon vanilla extract

- 1 tablespoon vegetable oil

- 2 tablespoons non-dairy milk (such as almond milk or oat milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with a single muffin liner.

2. In a mixing bowl, combine the almond flour, cornstarch, baking powder, and granulated sugar. Mix well to combine the dry ingredients.

3. Add the vanilla extract, vegetable oil, and non-dairy milk to the dry mixture. Stir until you have a smooth batter.

4. Pour the batter into the prepared muffin liner, filling it about two-thirds full.

5. Place the muffin tin in the preheated oven and bake for approximately 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.

6. Once the muffin is cooked, remove it from the oven and let it cool in the muffin tin for a few minutes.

7. Transfer the muffin to a wire rack to cool completely before serving.

These muffins will have a different texture and flavor compared to traditional muffins made with eggs and regular flour, but they should still be enjoyable. Feel free to experiment with additional flavors or toppings that you like, such as a sprinkle of powdered sugar or a drizzle of melted dairy-free chocolate. Enjoy your egg and flour-free almond flour muffin!

Churro Recipe for Allergic on Egg & Flour, yield for one person only,

 Churro Recipe for Allergic on Egg & Flour, yield for one person only, without flaxseed, without fruits, using almond Flour, without cinnamon.

Here's a modified version of the churro recipe that excludes cinnamon:

Ingredients:

- 1/4 cup almond flour

- 1 tablespoon cornstarch

- 1/4 teaspoon baking powder

- 1 tablespoon granulated sugar

- 1/4 cup water

- Vegetable oil for frying

Instructions:

1. In a mixing bowl, combine the almond flour, cornstarch, baking powder, and granulated sugar. Mix well to combine the dry ingredients.

2. Gradually add water to the dry mixture and stir until you have a smooth batter. The batter should be thick enough to hold its shape but still easy to pipe.

3. Pour the batter into a piping bag fitted with a star-shaped nozzle. If you don't have a piping bag, you can use a plastic food storage bag and cut a small hole in one corner.

4. Heat vegetable oil in a small saucepan or deep frying pan over medium heat. Make sure there is enough oil to fully submerge the churros.

5. Pipe the batter directly into the hot oil, forming 3-4 inch long churros. You can cut them with scissors or a knife.

6. Fry the churros for about 2-3 minutes on each side until golden brown. Use tongs or a slotted spoon to carefully flip them halfway through cooking.

7. Once the churros are cooked, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.

8. In a separate small bowl, you can either sprinkle some granulated sugar on the churros or dip them in a sauce of your choice.

9. Serve the churros immediately while they're still warm and enjoy!

These churros may have a slightly different flavor without the cinnamon, but they should still be tasty. Enjoy your egg and flour-free almond flour churros without cinnamon!

Breaded Chicken for one person

 Certainly! Here's a recipe for breaded chicken cooked in an air fryer without eggs, flour, cornmeal, cornflakes, panko, breadcrumbs, using almond flour or oat flour instead. This recipe serves one person:

Ingredients:

- 1 boneless, skinless chicken breast

- 1/2 cup almond flour or oat flour (choose based on preference or dietary needs)

- 2 tablespoons grated Parmesan cheese

- 1/2 teaspoon paprika

- 1/4 teaspoon garlic powder

- 1/4 teaspoon salt

- 1/8 teaspoon black pepper

- Vegetable oil spray

Instructions:

1. Preheat your air fryer to 400°F (200°C) for a few minutes.

2. In a bowl, combine the almond flour or oat flour, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper. Mix well to combine.

3. Cut the chicken breast into strips or nugget-sized pieces.

4. Lightly spray the chicken pieces with vegetable oil spray to help the flour mixture adhere to the chicken.

5. Roll each chicken piece in the almond flour or oat flour mixture, pressing the mixture onto the chicken to ensure an even coating. Make sure to coat all sides of the chicken.

6. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the breaded chicken pieces in a single layer in the air fryer basket.

7. Cook the chicken in the air fryer for about 12-15 minutes, flipping the pieces halfway through the cooking time for even browning. The chicken should be golden brown and cooked through with an internal temperature of 165°F (74°C).

8. Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving.

9. Serve the breaded chicken hot with your favorite dipping sauce or alongside a side salad, roasted vegetables, or mashed potatoes.

Enjoy your crispy and allergen-friendly breaded chicken cooked in the air fryer using almond flour or oat flour!

Breaded Chicken for 2 person

 Breaded Chicken for Allergic in egg & Flour, yield for two person cook in airfryer、without cornmeal、without cornflakes & unsweetened cornflakes、withou panko、without bread crumbs、using almond flour or oat flour

Certainly! Here's a recipe for breaded chicken cooked in an air fryer without eggs, flour, cornmeal, cornflakes, panko, breadcrumbs, using almond flour or oat flour instead. This recipe serves two people:

Ingredients:

- 2 boneless, skinless chicken breasts

- 1 cup almond flour or oat flour (choose based on preference or dietary needs)

- 1/4 cup grated Parmesan cheese

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Vegetable oil spray

Instructions:

1. Preheat your air fryer to 400°F (200°C) for a few minutes.

2. In a bowl, combine the almond flour or oat flour, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper. Mix well to combine.

3. Cut the chicken breasts into strips or nugget-sized pieces.

4. Lightly spray the chicken pieces with vegetable oil spray to help the flour mixture adhere to the chicken.

5. Roll each chicken piece in the almond flour or oat flour mixture, pressing the mixture onto the chicken to ensure an even coating. Make sure to coat all sides of the chicken.

6. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the breaded chicken pieces in a single layer in the air fryer basket.

7. Cook the chicken in the air fryer for about 15-20 minutes, flipping the pieces halfway through the cooking time for even browning. The chicken should be golden brown and cooked through with an internal temperature of 165°F (74°C).

8. Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving.

9. Serve the breaded chicken hot with your favorite dipping sauce or alongside a side salad, roasted vegetables, or mashed potatoes.

Enjoy your crispy and allergen-friendly breaded chicken cooked in the air fryer using almond flour or oat flour!

Breaded Chicken for Allergic in egg & Flour

 Breaded Chicken for Allergic in egg & Flour, yield for two person cook in airfryer

 Here's a recipe for breaded chicken cooked in an air fryer that doesn't use eggs or flour. This recipe is suitable for individuals with egg and flour allergies and serves two people: 

 Ingredients: 

- 2 boneless, skinless chicken breasts 

- 1 cup cornmeal 

- 1/4 cup grated Parmesan cheese 

- 1 teaspoon paprika 

- 1/2 teaspoon garlic powder 

- 1/2 teaspoon salt 

- 1/4 teaspoon black pepper 

- Vegetable oil spray 

 Instructions: 

 1. Preheat your air fryer to 400°F (200°C) for a few minutes. 

 2. In a bowl, combine the cornmeal, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper. Mix well to combine. 

 3. Cut the chicken breasts into strips or nugget-sized pieces. 

 4. Dip each chicken piece into the cornmeal mixture, pressing the mixture onto the chicken to ensure an even coating. Make sure to coat all sides of the chicken. 

 5. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the breaded chicken pieces in a single layer in the air fryer basket. 

 6. Cook the chicken in the air fryer for about 15-20 minutes, flipping the pieces halfway through the cooking time for even browning. The chicken should be golden brown and cooked through with an internal temperature of 165°F (74°C). 

 7. Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving. 

 8. Serve the breaded chicken hot with your favorite dipping sauce or alongside a side salad, roasted vegetables, or mashed potatoes. 

 Enjoy your crispy and allergen-friendly breaded chicken cooked in the air fryer!

Or

Certainly! Here's a recipe for breaded chicken cooked in an air fryer without eggs, flour, or cornmeal. This recipe serves two people:

Ingredients:

- 2 boneless, skinless chicken breasts

- 1 cup breadcrumbs (preferably Panko breadcrumbs for extra crispiness)

- 1/4 cup grated Parmesan cheese

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Vegetable oil spray

Instructions:

1. Preheat your air fryer to 400°F (200°C) for a few minutes.

2. In a bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper. Mix well to combine.

3. Cut the chicken breasts into strips or nugget-sized pieces.

4. Dip each chicken piece into the breadcrumb mixture, pressing the mixture onto the chicken to ensure an even coating. Make sure to coat all sides of the chicken.

5. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the breaded chicken pieces in a single layer in the air fryer basket.

6. Cook the chicken in the air fryer for about 15-20 minutes, flipping the pieces halfway through the cooking time for even browning. The chicken should be golden brown and cooked through with an internal temperature of 165°F (74°C).

7. Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving.

8. Serve the breaded chicken hot with your favorite dipping sauce or alongside a side salad, roasted vegetables, or mashed potatoes.

Enjoy your crispy and allergen-friendly breaded chicken cooked in the air fryer!

Breaded Chicken for two person cook in airfryer

 Certainly! Here's a recipe for breaded chicken cooked in an air fryer, serving two people:

Ingredients:

- 2 boneless, skinless chicken breasts

- 1/2 cup all-purpose flour

- 2 eggs, beaten

- 1 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Vegetable oil spray

Instructions:

1. Preheat your air fryer to 400°F (200°C) for a few minutes.

2. In a shallow dish or plate, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to combine.

3. Set up a breading station with three separate dishes or bowls. Fill one dish with flour, one with beaten eggs, and one with the breadcrumb mixture.

4. Take a chicken breast and coat it evenly with flour, shaking off any excess. Dip the flour-coated chicken breast into the beaten eggs, allowing any excess to drip off. Then place the chicken breast into the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure even coating. Repeat the process with the remaining chicken breast.

5. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the breaded chicken breasts in a single layer in the air fryer basket.

6. Cook the chicken in the air fryer for about 15-20 minutes, flipping the pieces halfway through the cooking time for even browning. The chicken should be golden brown and cooked through with an internal temperature of 165°F (74°C).

7. Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving. This will help keep the chicken juicy.

8. Serve the breaded chicken hot with your favorite dipping sauce or alongside a side salad, roasted vegetables, or mashed potatoes.

Enjoy your crispy and delicious breaded chicken cooked in the air fryer!

Japanese chicken karage Recipe for one person

 Japanese chicken karage Recipe for one person only cook in airfryer

Sure! Here's a recipe for Japanese chicken karage that can be cooked in an air fryer. This recipe is tailored for one person:

Ingredients:

- 200g boneless chicken thigh, cut into bite-sized pieces

- 2 tablespoons soy sauce

- 1 tablespoon sake (Japanese rice wine) or dry white wine

- 1 tablespoon ginger, grated

- 1 clove garlic, minced

- 1 tablespoon cornstarch (cornflour)

- 2 tablespoons all-purpose flour

- Vegetable oil spray

- Salt and pepper to taste

- Lemon wedges, for serving

Instructions:

1. In a mixing bowl, combine the soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces to the bowl and marinate for at least 15 minutes (or up to overnight in the refrigerator) to allow the flavors to penetrate the meat.

2. In a separate bowl, mix together the cornstarch and all-purpose flour. This will be used to coat the chicken.

3. Preheat your air fryer to 400°F (200°C) for a few minutes.

4. Remove the chicken from the marinade and discard the excess liquid. Pat the chicken dry with a paper towel to remove any moisture.

5. Dip each chicken piece into the flour mixture, making sure it's evenly coated. Shake off any excess flour.

6. Lightly spray the air fryer basket with vegetable oil spray to prevent sticking. Place the coated chicken pieces in a single layer in the air fryer basket.

7. Cook the chicken in the air fryer for about 12-15 minutes, or until golden brown and cooked through, flipping the pieces halfway through the cooking time for even browning.

8. Once cooked, transfer the chicken karage to a plate lined with paper towels to absorb any excess oil. Season with salt and pepper to taste.

9. Serve the chicken karage hot with lemon wedges on the side. You can enjoy it as is or serve it with a side of rice, steamed vegetables, or a salad.

Enjoy your homemade Japanese chicken karage!

Hotcake recipe for allergic on egg & flour

Hotcake recipe for allergic on egg & flour, it's for one yield or for one person only, don’t have flaxseed & don’t have nut or seed butter, no banana & no fruits

Here's a hotcake recipe that is suitable for individuals with allergies to eggs, flour, and without the use of banana or fruits. It's a gluten-free, egg-free, flour-free, and fruit-free recipe that yields approximately one serving:

 Ingredients: - 

1/2 cup gluten-free rolled oats - 

1/4 cup milk (dairy milk or plant-based milk) - 

1 tablespoon honey or maple syrup - 

1/2 teaspoon baking powder - 

1/4 teaspoon vanilla extract - Pinch of salt - 

Cooking oil for greasing 

 Instructions:  

1. In a blender or food processor, grind the rolled oats until they reach a flour-like consistency. Alternatively, you can use pre-made oat flour. 

2. In a mixing bowl, combine the oat flour, milk, honey or maple syrup, baking powder, vanilla extract, and salt. Stir well until all the ingredients are thoroughly combined and you have a smooth batter. 

3. Let the batter sit for about 5 minutes to allow the oat flour to absorb the moisture and thicken the batter.  

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil. 

 5. Pour the batter onto the skillet to form small hotcakes. You can use about 2 tablespoons of batter for each hotcake. 

 6. Cook the hotcakes for 2-3 minutes on one side, or until small bubbles start to form on the surface. 

 7. Flip the hotcakes and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through. 

 8. Remove the hotcakes from the skillet and repeat the process with the remaining batter. 

 9. Serve the hotcakes warm. You can enjoy them as is, or add your preferred toppings such as dairy-free butter, honey, or maple syrup. 

 Note: Since this recipe does not use traditional flour or eggs, the texture and taste of the hotcakes may be slightly different from traditional pancakes. However, they should still be enjoyable and suitable for individuals with allergies to eggs and flour. Enjoy your homemade egg-free, gluten-free, and flour-free hotcakes!