MOJSMEH - COOKING SCHOOL

Eight inch Blueberry Cream Cheese Coffee Cake is a moist, soft 8 inch cake with a crunchy topping that’s loaded with blueberry and lemon flavor Ingredients Cake Batter 1/4 cup butter, softened 2/3 cup white sugar 1 egg room temperature 1 cup plus 2 Tablespoons all purpose flour, divided 1/2 Teaspoon baking powder, divided 1/4 Teaspoon salt 1/2 cup milk 1 cup fresh or frozen blueberries, if using frozen, do not thaw 3 ounces cream cheese, room temperature, cut into very small chunks 1 Teaspoon lemon zest (about one lemon zested Topping 4 Tablespoons all purpose flour 4 Tablespoons sugar 2 Tablespoons cold butter Instructions For the cake:Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and lemon zest to the bowl and beat until well incorporated. Add the flour to the creamed mixture alternately with the milk, starting and ending with the flour. Beat the ingredients just until they are incorporated with each addition of flour and milk. Toss the blueberr

  We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa. Ingredients ¼ cup vegetable oil 2 tablespoons vinegar 2 tablespoons lime juice 1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder 3 cloves garlic, minced 1 ½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices 1 cup beef stock salt to taste Directions Step 1 Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight. Step 2 Bring beef to room temperature, about 20 minutes. Step 3 Preheat oven to 350 degrees F (175 degrees C). Step 4 Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil. Step 5 Bake in pre

  Ingredients 1 unbaked pie shell (I use Marie Callendar’s deep dish) 3 large eggs ½ cup of sugar ½ teaspoon of salt ½ teaspoon of nutmeg 2-2/3 cups of milk 1 teaspoon pure vanilla extract How to prepare : Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Ingredients: 4 medium russet potatoes, washed well and dried 1 teaspoon olive oil 3 and 1/2 tablespoons salted butter, very soft 1/2 cup non-fat Greek yogurt 1/4 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 teaspoon chives 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried onion flakes 1/2 teaspoon dried dill weed 1/2 teaspoon paprika 1 and 1/2 cups cooked broccoli, chopped, divided 2 cups cheddar cheese, shredded, divided Instructions: Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set asid

  HOMEMADE STYLE DEEP DISH PIZZA Ingredients : For the Dough: 3¼ cups all-purpose flour ½ cup yellow cornmeal 1½ teaspoons salt 2 teaspoons sugar 2¼ teaspoons instant yeast 1¼ cups water, room temperature 3 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, softened 1 teaspoon + 4 tablespoons olive oil, divided For the Sauce: 2 tablespoons unsalted butter ¼ cup grated onion ¼ teaspoon dried oregano ½ teaspoon salt 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes ¼ teaspoon sugar 2 tablespoons coarsely chopped fresh basil 1 tablespoon olive oil Freshly ground black pepper For the Toppings: 1 pound mozzarella cheese, shredded (about 4 cups) (Pepperoni) ¼ cup grated Parmesan cheese Directions : Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium a

  Of all the little things I love about Mexico, there is street food! It is impossible to die from the end in this beautiful country! Tacos, gorditas, tamales, hamburgers like carbon, plates of dulce and other specialties invade the streets. And requires corn country, there are also many corn dealers, available in ears (Euts) or grains ! At 10 pesos (if I remember correctly), it's hard to resist! °Corn cob (count 1 or 2 per person) °butter °grated parmesan cheese (ideally we use queso cotija, it is almost impossible to find here) °chili powder °Lemonade °mayonnaise °salt Peel the corn on the cob and cook it in boiling water or steaming it until the grains are soft (about ten minutes). Once the cobs are cooked, stick a wooden nail into the base of the cob to be able to hold and prepare it according to your preference. Ebi with mayonnaise Spread a little mayonnaise all over the cob, sprinkle with a teaspoon of Parmesan cheese, pour a little chili powder, salt and sprinkle a little le

For dessert, I chose to offer you a delicious cupcake that you can share with your better half. * Ingredients  : °1/4 cup Oreo biscuit crumbs °2 tbsp. melted butter °½ pack (125 g) cream-cheese  °1/2 banana °2 tbsp. a tsp of sugar °1 egg For decoration °3 tbsp. sour cream °1 c. a tablespoon of sugar °1/4 cup blanched almonds, toast *Steps  Preheat oven 350 degrees F & placing rack in middle. Line 12 cm diameter tray wiith parchment paper. In a skillet, mix the breadcrumbs with the butter with a fork, then press well. For reservations. In a food processor, crush cream cheese, half a banana, and sugar until smooth and homogeneous. Add the egg and mix it a little again. Pour into the pan, then bake for 35 minutes. In a bowl, combine sour cream with sugar, then set aside. Leave the cake for 5 minutes, then put sour cream and almonds on top. Enjoy !

A very easy Crockpot Christmas Crack recipe! Extraoridnary recipe! They are so delicious! Great one! We’re making it every year for Christmas! Yield: MAKES 60+ CANDY CLUSTERS Prep time: 5 MINUTES Cook time: 1 HOUR 30 MINUTES Total time: 1 HOUR 35 MINUTES Ingredients 16 oz. Unsalted peanuts 16 oz. Salted peanuts 1 Bag Semi sweet chocolate chips 1 Bag Milk chocolate chips 2 Bags Peanut butter chips 2 Packages of white chocolate bark or candy wafers Instructions Place the peanuts into the bottom of the slow cooker. Cover the peanuts with the peanut butter chips. Add the semi sweet and milk chocolate chips. Layer the white chocolate bark or wafers on the top. Place the lid on the crockpot, and cook on low for 1 hour. Remove the lid, stir the mixture well and place the lid back on to cook on low for another 30 minutes. Stir the mixture again, and use a tablespoon to drop clusters of the mixture on pieces of parchment paper. Allow the candy clusters to harden and set for sev

Spaghetti with cherry tomatoes, garlic and basil sauce. Ready in 15 minutes. A simple, brief and delicious dish. Feel loose to extrade the sauce and pasta. I come up with a few thoughts withinside the notes under and withinside the textual content earlier than the recipe. Ingredients : To put together the pasta : ° three hundred g to 500 g of spaghetti see notes ° salt ° Water To making cherry tomato sauce: ° SIx hundred g cherry tomatoes 1 L ° four tablespoons extraordinary olive oil, as much as one hundred ml ° 2 cloves minced garlic ° ½ teaspoon salt, extra or less, in step with your taste ° ½ teaspoon freshly floor black pepper ° teaspoon sugar optional ° A few leaves of sparkling basil or the like, or to taste instructions : Cooking pasta: Bring a huge quantity of salted water to a boil and prepare dinner dinner the spaghetti in step with bundle instructions. Save 1 cup (250 ml) of the spaghetti cooking water (you may not use all of it, however extra is higher than less!). Describ

When he goes to Florida, Ricardo always bakes pancakes. He used his recent vacation to make a coconut cream pie, a classic American pie with a golden crust, topping and whipped cream. +Ingredients : pastries 190 g (1 1/4 cup) unbleached all-purpose flour ½ teaspoon (2.5 ml) baking powder 1/4 teaspoon (1 ml) salt 1/2 c (g) cold un-salted butter, cutting to cube 45 ml (3 tsp) ice water coconut fill 105 g (12 cups) sugar 25 g (3 tablespoons) cornstarch 3 egg yolks 1 egg 1 can 398 ml (14 oz) coconut-milk 250 ml (1 cup) milk 130 g (1 cup and 2 tablespoons) sweetened shredded coconut 5 ml (1 teaspoon) vanilla extract Sweet whipped cream 430 ml (1 3/4 cup) cream 35% 30 ml (2 tablespoons) powdered sugar 5 ml (1 teaspoon) vanilla extract * Preparation : pastries In a food processor, combine flour, baking powder, and salt. Add the butter, and stir for a few seconds at a time, until it is the size of a pea. Add water and mix again until dough is formed. Add water as needed. Remove the dough

Made potato cakes with leftover mashed potatoes. Yum! 🥔 Okay, Here is what I did. Started with two cups of mashed potatoes. Added a little over a 1/4 cup flour and 1 egg, salt and pepper.  Heated a pan with canola oil and some butter and fried on medium heat on both sides. Drain on a paper towel and sprinkle salt right away. Easy and quick!

Ingredients 2lbs Chicken wings 2 T Butter 2 T Wheat Flour 6 C Chicken broth 1 tsp Bouillon cube 2 tsp Salt, Pepper, Garlic and Onion Powder, Celery Salt 1 T Canola oil Optional (1/2 C Mushrooms, Chopped Celery, and onions) Instructions Season chicken with 1 tsp of seasonings. Toss to coat 2. In a large skillet over medium-high heat add oil. Brown chicken on all sides for about 6-8 mins. Set aside. 3. In the same skillet, deglaze the pan by scraping bits from the bottom. Add butter and flour to make the roux. Whisk until caramel-colored about 4-6 mins. (If using celery and onions, add them here and cook for 1 additional minute) 4. Add broth and remaining seasonings. Whisk once more until gravy is slightly thickened. Add 1/3 C water to thin if gravy is too thick. 5. Add chicken back to the pan, lower heat to medium-low. Cover and let simmer for 30-45 minutes or until chicken is fully cooked through.

Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes. This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken. INGREDIENTS 2 medium chicken breasts, chopped 1 cup bell pepper, chopped (any colors you like) ½ onion, chopped 1 zucchini, chopped 1 cup broccoli florets ½ cup tomatoes, chopped or plum/grape 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon italian seasoning ¼ teaspoon paprika (optional) INSTRUCTIONS Preheat oven to 500 degree F. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the c

Serves 8-10 | Prep: 24 hours 30 min.| Cook: 1 hour This gorgeous brunch or breakfast casserole is a classic! A super easy to make and a heavenly dessert-like dish that you cannot be able to resist. It’s mouth-watering and is loaded with fresh blueberries. Ingredients FOR THE FRENCH TOAST: 12 slice bread, any kind or loaf of French bread 2 pkg cream cheese, room temperature, 8 oz each 1 cup blueberries, fresh or frozen 12 large eggs 1 cup milk, add a little at a time until milk is absorbed by the bread 1/3 cup maple syrup or honey FOR THE BLUEBERRY SAUCE: 1 cup of sugar 2 tablespoons corn starch 1 cup of water 1 cup blueberries, fresh or frozen 1 tablespoon butter How to Make Blueberry Cream Cheese French Toast Casserole Step 1: Use spam to spray a 9 x 13-inch dish. Then, slice or tear the bread into cubes before arranging them in the bottom of the prepared dish. Step 2: Slice the cream cheese into inch cubes and place them on the top of the bread. Then, sprinkle a cup of blueb

Total: 35 mins | Serving: 4 One of the best options for side dishes is cauliflower when you’re trying to load your meal with nutrients. Cauliflower is often mistaken for green vegetables, and it is rich in vitamins and minerals such as niacin, vitamin K, and folate. Ounce for ounce, cauliflower contains more vitamin C than a similar orange serving. Roasting is not your first cooking process, but the results are pretty good. The cauliflowers are sliced into thick slices and mixed with olive oil and extra virgin herbs. Wherever the hot roasting pan comes into contact with the flat surfaces, a deep browning occurs, which results in a sweet, nutty flavor. Ingredients: 8 cups (1-inch-thick) of slices cauliflower florets, (about (1) large head; see Tip) 2 tbsp extra-virgin olive oil 1 tsp dried marjoram ¼ tsp salt Freshly ground pepper to taste 2 tbsp balsamic vinegar ½ cup finely shredded Parmesan cheese Directions: 1. Start by preheating the oven at about 450 degrees F. 2. Toss the caulifl

Ingredients 1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken) 1 tbsp olive oil 10 Stand and Stuff Taco Shells (I used Old El Paso) 1 oz. Taco Seasoning click for homemade recipe! 1/2 c. onion diced 1 can Green Chiles 4.5 oz., chopped and fully drained 1 can diced tomato 14.5 oz., fully drained Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favourite taco toppings! 8 oz. Refried Beans 1/2 can 2 c. Mexican Blend Cheese shredded How to make Baked Chicken Tacos Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish. Step 2: In a medium skillet, heat the olive oil over medium heat. Once hot, add the onion and saute for about 2 to 3 minutes or until clear and aromatic. Step 3: Add the chicken, taco seasoning, fully drained tomatoes, and green chiles. Stir well until completely combined. Decrease the heat to a simmer and let it cook for about 5 to 8 m

Ingredients  • 2 lb ground beef  • 1 small onion, diced  • 1 bell pepper, diced (any color will work well!)  • 2 garlic cloves, minced  • 24 oz beef broth  • 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)  • 4 oz salsa  • 2 store-bought taco seasoning packets  • 4 oz cream cheese, softened  • 1 cup heavy cream  • 2 cup cheddar cheese  Instructions  1. Saute ground beef, onion, and bell pepper over medium heat until meat is done.  2. Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.  3. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.  4. Serve and garnish with your favorite taco toppings.

Ingredients ¼ cup butter, melted ¼ cup packed brown sugar 1 tsp. Dijon mustard 1/8 tsp. crushed red pepper flakes 1 lb. Brussels sprouts , trimmed and halved lengthwise ¼ cup dried cranberries ¼ cup chopped pecans 2 slices uncooked bacon , chopped Instructions Preheat oven to 425F. Combine melted butter, brown sugar, Dijon and red pepper flakes until blended. Toss brown sugar mixture with Brussels sprouts, cranberries, pecans and chopped bacon until evenly coated. Arrange in baking dish and roast 25 minutes or until Brussels sprouts are tender. Toss and serve. Recipe Notes Makes 4 servings. Swirls of Flavor Recipe Tips Dark brown sugar or light brown sugar will work well in this recipe Make with your favorite nut Add your favorite dried fruit Substitutions Substitute your favorite nut for the pecans Substitute turkey bacon for the bacon Substitute golden raisins for the dried cranberries Nutrition Facts Brown Sugar Brussels Sprouts With Bacon and Cranberries Amount Per Serving Calories

  Garlic Butter and Potato Skillet Steak - This simple 1-pan recipe is super simple and super tasty. Best steak and fries you will ever have! *Ingredients : °garlic clove 2 pieces °900g of early potatoes °1 piece(s) leek(s) °0.5 bunch parsley °3 cl of sunflower oil °6 pinch(s) fleur de sel °6 tower(s) of pepper mill °180 gm unsalted butter °tomato 3 pieces °1 piece(s) of garlic clove(s) °5 grams of Provence herbs °1 olive oil °3 pinch(s) of fine salt * Preparation :  *To prepare garlic butter Chop garlic, shallot and parsley. Let the butter melt at room temperature until you get a consistency called a "ointment." Then add the garlic and shallots, then half the chopped parsley. Spread the butter with a spoon, then wrap the mixture in plastic wrap to form the sausage. Then keep it in the refrigerator. For tomatoes and potatoes Heat the oven to 200°C. Place a cast iron skillet to heat. Cut the tomatoes into 2 slices. Salt and pepper, sprinkle with olive oil, then sprinkle with h

Ground-beef marinate in taco-spice, topping with shred cheese & tomatoes, & wrap in braid pizza dough. It's a fun & different method to eat  taco! * Ingredients: °1 lb / 480 g lean ground beef. °Refrigerated pizza dough. °2 cups shredded lettuce. °1 cup shredded cheese: Fiesta Blend. °1/2 C chopped onion. °1/2 cup water. °3 tablespoons homemade taco seasoning. °2 tablespoons of olive oil. °1 diced tomato + more for garnish °2 tablespoons of melted * unsalted butter. °Sour cream or taco sauce for serving. * Directions : Step 1: Using parchment paper to organize folded baking traying by lining it. I set oven temperature to 375 degrees F . Step 2: I heat olive-oil in  skillet on medium heat. Adding chop onion also cooking about 5 min  To soft. Adding lean beef, & cook on low heat until browned. I added the water and the homemade taco seasoning and mixed them until well combined. Reduce the heat and boil for 7 minutes. Step 3: In the meantime, I transferred the parchmen

Ingredients 1 ½ ounces (3 tablespoons) tequila blanco or reposado* 2 ounces (¼ cup) pineapple juice ¾ ounce (1 ½ tablespoons) Cointreau ¾ ounce (1 ½ tablespoon) fresh lime juice Kosher salt or flaky sea salt, for the rim (optional) Ice, for serving (try clear ice) For the garnish: pineapple wedge Instructions Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt). Place all ingredients in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve. Notes *To make a pineapple margarita pitcher that serves 8, mix together in a pitcher: 1 ½ cups tequila, 2 cups pineapple juice, ¾ cup Cointreau, and ¾ cup lime juice. Add 3 handfuls of ice and stir until cold. Pour into glasses and serve! source: acouplecooks.com

Recipe For Great Ever Pepper Steak * Ingredients ° 2 tablespoons olive oil, divided ° 1 red pepper cutting to 1-inch cubes or tranches ° 1 green bell pepper, cutting to 1-inch cubes or slices ° 8 oz 8 ounce sirloin, cut to strips against the grain ° 3 garlic-cloves, mince ° ½ C packed brown sugar ° ½ C low-sodium soy sauce ° 2 tsp sesame oil ° 1 tsp ground ginger ° 1 tsp cornstarch * Directions .  In  skillet or wok pan on medium heat, adding 1 tsp olive oil. Adding bell pepper also cooking about 1-2 minutes to soft. Removing from heat also set apart on a plate. Raise heat to high, adding sirloin, also cook on every side to brown beef, reduce heat to also keep to cook until no longer pink and brown on every side. In small bowl, whisking garlic, brown sugar, soy sauce, sesame oil, ginger, also cornstarch. Adding pepper to pan and adding sauce. Let it simmer about 1-2 min To sauce begins to thick. Serve on rice. Enjoy!

  INGREDIENTS:   1 lb ground beef, browned   1/2 onion-med.  minced   1 (1 1/4 ounce) package taco seasoning mix   1 (16 ounce) can refried beans   1 (4 ounce) can chopped green chilies   1/2 cup beef broth   1 (14 ounce) can mild enchilada sauce   8 -9 flour tortillas   3 -4 cups shredded cheese, mexican, mozzerella or cheddar INSTRUCTIONS:   Brown the ground beef and onion.   Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.   Cook on medium heat until thick.   Stir occasionally for 10-15 minutes.  Remove from heat.   Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.   Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.   Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.   Bake on 350 ° F for 15-20 minutes.

You're the one who loves royal cookie decor, if you only need one recipe, this is it! A simple recipe for delicious cookies that appear when baking. What else ? Sugar-cookies-recipe : ° 25 to 30 cookies ° 420 gm sifted flour ° 1 tsp baking powder ° 1/2 tsp salt ° 170g butter, at room temperature ° 225g fine sugar ° 2 eggs ° vanilla food flavor (or almond, or lemon, etc.) ° Sift flour / baking powder // salt. Directions Beat butter // sugar to get creamy blend . Adding eggs one by one & then flavor of your choice. Stir in the dry ingredients. You should get a soft, not sticky ball. Leave to rest for at least an hour in the refrigerator. Cutting your cookies with a cookie cutter and bake for 10-12 minutes at 180 degrees Enjoy !

Tips and advice for Sirloin steak with herbs To preserve the aroma of the herbs, chop them at the last moment. To obtain even cooking and a more tender flesh, remember to remove the meat from the refrigerator 1 hour in advance. To enrich it, you can serve this grill with a Bordeaux sauce, made of seared shallots in a reduction of red wine. components for °A piece of fat free sirloin steak weighing 1.2 kg °1 large bunch of flat-leaf parsley °3 leeks °3 celery leaves °2 tbsp. 1 teaspoon dried oregano °2 tbsp. Zaatar coffee °2 tbsp. 1 tablespoon crushed black pepper °4 tablespoons. oil spoon °salt *Preparation steps Remove the meat from the refrigerator 30 minutes in advance so that it is not too cold. Heat the oven on the. 8 (240°C) 15 minutes before: It should be very hot when you put the meat in the oven. In a bowl, combine parsley, shallot, celery, oregano, thyme, and pepper with the oil. Add salt and pepper. Then cover the meat with it. Arrange the sirloin on a wire rack and place it

  2 cups all-purpose flour 1 1⁄2 teaspoons salt 1 tablespoon sugar 4 teaspoons baking powder 1⁄4 teaspoon baking soda 3 tablespoons vegetable shortening 4 teaspoons Butter Flavor Crisco 1 cup buttermilk DIRECTIONS PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs. STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point). SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading. DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick. CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter. REFORM scraps, working it as little as possible and continue cutting. PLACE cut biscuits on an ungr

Me and pasta! I ate it every day and in all sauces. Here is my very tasty recipe... * Ingredients / for two °150 to 200 grams linguine °16 to 20 raw shrimp, peeled °20 cl of liquid cream °2 cloves minced garlic °1 lemon juice °smoked paprika (or regular) °Salt and black pepper °A little flat leaf parsley °olive oil * Preparation: Cook al dente pasta. Meanwhile, saute minced garlic in a large skillet with a little olive oil without coloring it. 2 Add shrimp, salt and pepper. Cook for 2 or 3 minutes on each side. Remove shrimp from skillet and set aside. 3 Pour lemon juice into the pan to remove it, add the cream, sprinkle with paprika (adjust the amount to your taste) and season with pepper. Mix and let the sauce thicken for a few minutes over a low heat. to end Drain the pasta and mix with the sauce. Serve immediately with shrimp and a pinch of flat-leaf parsley. Enjoy !

  Perfect Summer dessert! Simple easy no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests. Easy when you just need something easy to do and want a dessert. The strawberries make the whole dessert when you use fresh. I cut up the pound cake into 1″ pieces and used canned whip cream because we like the real whipped cream taste over the frozen type. No bake cheesecake recipe: Take 12 oz (1 1/2 block) cream cheese at ROOM TEMP and mix until fluffy (about 2-3 minutes). Add in about 2 cups powdered sugar and mix. Add in 1 -2 tsp vanilla extract. Strawberry syrup recipe: puree about 10 medium-size strawberries. Add in 1/2 cup sugar. Boil on the stove for about 10 minutes. take 1 table

Everyone has their favorite spaghetti sauce, and now you have it! Serving Spaghetti Bolognese is always popular. Good vegetables, fragrant seasonings and high-quality ground beef: perfect ingredients for a delicious homemade bolognese sauce. good Appetite ! * Ingredients : ° 1 carrot ° 1 onion ° 1 clove garlic ° 1 small red pepper ° 1 small zucchini ° 500 grams of minced meat ° 150 gm small white mushrooms ° 2 cans peeled tomatoes ° pasta 4 persons ° spaghetti spices ° spices ° grated cheese ° Salt and Pepper * Preparation : Peel the onion with the garlic clove and chop it into small pieces. Peel the carrots and cut into cubes. Wash the peppers and zucchini and cut them into cubes. Brush the mushrooms, cut the stems into slices and cut them into cubes. Melt the butter in a frying pan and fry the onions over low heat until translucent. Add the chopped vegetables and cook for a few minutes, stirring constantly. Season with thyme, spaghetti spices, salt and pepper. Add the peeled tomatoes

This honey butter chicken is sweet, sticky, loaded with flavour and SO easy to make! Ingredients Chicken 1.3lb / 600g boneless skinless Chicken Thigh, diced into large bite sized chunks (see notes) 1/3 cup / 50g Flour 1 tsp Salt 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper 1 tbsp EACH: Unsalted Butter, Olive Oil Honey Butter Sauce 1/3 cup / 110g Honey 5 tbsp / 75g / 2.6oz Unsalted Butter, diced into tbsp chunks (see notes) 2 tbsp Apple Cider Vinegar 1 tbsp Soy Sauce Salt & Black Pepper, to taste

You'll love these Lemon Crinkle cookies and only require 4 ingredients to make. It's easy to make and tender and fluffy with lots of lemon flavor. From preparation to baking, these cookies take 30 minutes or less. *Ingredients : °1 box of lemon cake mix °(1) 8 oz. Cold Whip Basin ° 1 egg ° ½ - 1 cup powdered sugar * Directions : Preheat oven 350 degrees F. Spray a cookie sheet with nonstick cooking spray. In a large bowl, combine cake mix, cold whisk, and eggs. The mixture will be very thin. Just keep mixing until well blended. Use one or two cookie spoons to drop the round cookie dough into the powdered sugar. Roll the dough ball until it is completely covered. Place cookies on a cookie sheet, about 2 inches apart. Bake at 350 F for 8 minutes or until slightly golden around the edges. Let it cool on the cookie sheet for a few minutes before removing it onto wire racks to cool completely. Store at room temperature in an airtight container. It is best eaten within a day or two o

Do you know how easy it is to soak Brussels sprouts overnight? This is the best way to make it perfect every time! *Ingredients °lemon juice °1 tablespoon olive oil °1/8 teaspoon pepper °1/8 teaspoon paprika °1/8 teaspoon garlic salt °1 Brussels sprouts, cutting halves or quarters * Directions : In a gallon-size zip bag, mix ingredients. Seal the bag and turn it over to cover it well. Put it in the fridge overnight. When you are ready to roast, preheat the oven to 400, put the Brussels sprouts on a baking sheet and bake for 15-20 minutes. Enjoy !

This versatile recipe has become a family-favorite as all types of vegetables can be used. How to Make Perfect Roasted Potatoes and Carrots Here are my tips to make Roasted Potatoes and Carrots that are perfectly caramelized and deliver a W-O-W in the flavor department. Be Strategic with Your Vegetable Size. Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along. My favorite potatoes to roast and the ones I use in this recipe are baby potatoes. Their crispy exteriors and buttery, creamy interiors are unbeatable. If you’d like to make roasted russet potatoes and carrots instead, you can dice the russets into pieces. They won’t be as creamy as baby potatoes, but the flavor will still be yummy. Keep It Spicy and Sweet. The dynamo flavor impact of this recipe is achieved by pairing heat (smoked paprika, cayenne, and cumin) with sweet (honey). If you are ultra sensitive to spice,

+PREPARATION 15 MIN +SERVINGS 4 * INGREDIENTS ° 1 ripe avocado, cubed ° 30 ml (2 tbsp.) Lemon juice ° 5 ml (1 teaspoon) Dijon mustard ° 30 ml (2 tbsp.) Canola oil ° 8 slices of soft white bread, toasted ° 2 large tomatoes, sliced ° 250 ml (1 cup) arugula ° Salt and pepper * PREPERATION In a blender or small food processor, mash the avocado to a smooth purée with the lemon juice and mustard. Salt and pepper. Drizzle in the oil and mix until creamy. Brush each slice of bread with the avocado mixture. Distribute the tomatoes on half of the slices of bread. Salt and pepper. Garnish with arugula. Close the bread. Serve immediately. ENJOY !

Here is a quick recipe for preparation that cooks for a long time in the oven to get a 100% juicy result: Pork chops with baked potatoes. For those who like tender meat cooked in a delicious broth, this recipe is for you. * Ingredients: 6 people. ° 6 pieces of pork ° 10 sweet potatoes ° 2 large onions ° 3 garlic cloves ° 50 cl of fresh cream ° 7.5 cl of beef broth ° 1 c. dried thyme ° 3 tablespoons. olive oil spoon ° parsley ° salt pepper * Preparation: 1. Meanwhile, in skillet, brown pork ribs 5 minutes on each side, seasoned with salt and pepper. Then place the pork chops on the potato and onion mixture and add the fresh cream/parsley/garlic mixture. Return to the oven for 20 minutes, always at 180 ° C (part 6). Then advance. 2. In an oven plate, arrange potatoes also onions. Season with salt and pepper and sprinkle with olive oil. Mix everything together with a spoon. Then add the dried thyme and meat broth, mix and cover the dish with aluminum foil. We put the dish in the oven for

My darling brought me Apple butter from his trip to Canada a few years ago, and since then I have kept a memory of it… Hmmmm… how shall I put it? It’s so good it’s indescribable, but I liked using it to go with my Apple Fondant Cake recipe or just eat it with a spoon. * INGREDIENTS : ° 4 pounds of Quebec apples, peeled, cores removed and cut into large pieces (equivalent to 5 pounds of whole apples) ° 1/2 cup (125 ml) raw apple juice (old-fashioned) ° 30 ml (2 tbsp.) Lemon juice ° 5 ml (1 tsp.) Cinnamon ° Two pinches of ground cloves ° 1/2 freshly grated nutmeg ° 0.5 ml (1/8 teaspoon) salt ° ½ pound (225 g) golden brown sugar or the equivalent of a tightly packed cup (or more to taste) ½ pound (225 g) unsalted butter *PREPERATION In a large salad bowl, put the lemon juice and the apples as you cut them. Toss a few times to coat the apples with the lemon juice to prevent them from darkening. In a food processor, finely chop the apple mixture. Transfer to a large, heavy-bottomed pot

  Ingredients 1 (18.25 ounce) package yellow cake mix 8 ounces cream cheese 1 ½ cups confectioners’ sugar 1 (20 ounce) can crushed pineapple with juice 2 (8 ounce) cans mandarin oranges, drained 1 (3.5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawe Directions Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners’ sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. De

  Original Old Bay Crab Cakes Ingredients- 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions- In a large bowl, break bread into small pieces. Moisten with milk. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

  I ngredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups mashed, ripe bananas 2 1/2 cups 1/2 cup butter or margarine, softened 3/4 cup sugar 2 eggs 1/2 cup coarsely chopped walnuts Directions: Stir together flour, baking powder, soda and salt. Set aside. In medium mixing bowl, combine bananas and KELLOGG’S CORN FLAKES cereal. Let stand 5 minutes or until cereal softens. Beat well. In large mixing bowl, beat margarine and sugar until combined. Add eggs. Beat well. Mix in cereal mixture and nuts. Stir in flour mixture. Spread batter evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely before slicing. Wrap with plastic

Ingredients : 2 sticks salted butter soften ½ cup canola oil 3 cups of white sugar 6 eggs large eggs 3 ½ cups sifted cake flour 1 tsp baking powder ¼ tsp salt 1 tsp butter extract 1 tbsp rum extract 1 cup of half and half (For best results all ingredients room temperature) PREPARATION : Blend sugar, butter and oil with mixer about 15-20 minutes, scraping bowl several times until sugar is dissolved and mixture is light and fluffy. Add eggs one at a time making sure well blended, add rum and butter extract. Gradually add flour, baking powder and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, and then last cup). Pour into a grease tub or Bundt baking pan. Place in a cold oven, set temperature to 300 degree, and timer for 1 hour 30 minutes. Depending on what type of oven it may take 1 hour 45 or a little longer so do check by inserting a tooth pick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on

  Ingredients: 2 tbsps of olive oil. 2 pounds of cubed beef stew meat. 2 tbsps of all purpose flour. 4 cups of water. 2 cups of beef broth. ½ tsp of salt. ½ tsp of ground black pepper. 4 cups of cubed potatoes. 2 cups of chopped carrots. 1 tsp of dried rosemary. 1 cup of fresh corn kernels. 1 cup of fresh green beans cut into 1” pieces. 1 cup of chopped turnip (optional). 2 cups of chopped fresh tomatoes (optional). Directions: In a large pot, heat the oil and stir in the beef and flour until browned. Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour. Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours. Mix in the corn, green beans and simmer for 30 minutes.

  This super popular cake was born by accident. A couple of months ago, I was at the zoo with my kids and friends when I got a phone call from a new client. I can’t even remember who she said referred her. But that’s not important. She asked me to make a lemon cake for her adult daughter’s birthday. Her daughter loved lemons and lemon cake – and it would be a small family gathering so she didn’t need a large cake. I was given the freedom to decorate the cake however I liked (I love cake orders like that!). Her only request was that it be pretty. So, the following weekend I made this cake: Then I shared the Candied Lemon Cake on Facebook and over the past two months, I’ve made almost a dozen of them. I almost never do that many copycat cakes, but this one has been on fire! 🔥🔥🔥 So… if you’re looking for a cake to add to your menu this spring, give this one a try!! The cake was mostly based on this Lemon Icebox Cake I shared years ago. With a few updates and additions that I’ll share b

Quick Cheese Bread with Cheddar, It's easy to make and mixes up in minutes without yeast. Ingredients: 1 ¾ cups all-purpose flour ¼ cup white sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 1 cup shredded Cheddar cheese 1 egg, beaten ¾ cup milk ⅓ cup vegetable oil Directions: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean. Nutrition Facts Per Serving: 189 calories; protein 5.3g; carbohydrates 19.2g; fat 10.1g; cholesterol 26.6mg; sodium 317.9mg Enjoy!