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Showing posts from April, 2022

GARLIC BUTTER POTATOES STEAK RECIPE

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INGREDIENTS  1 1/2 lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak) 1 1/2 lb baby yellow potatoes, quartered 1 tablespoon olive oil 3 tablespoons butter, divided 5 garlic cloves, minced 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh oregano, chopped Salt and fresh cracked pepper Crushed red chili pepper flakes, optional  THE MARINADE 1/3 cup soy sauce (or coconut amino for paleo and gluten-free) 1 tablespoon olive oil1 tablespoon hot sauce (we used Sriracha) Fresh cracked pepper DIRECTIONS: To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, mix the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.  In a large skillet over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon butter. When butter is blended, add potato wedges. Cook for about 4 minutes, mix and cook an additional 4-5

Steak and Shrimp stir fry

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  Ingredients : 1 whole sweet yellow onion 1 green pepper 1 yellow pepper and 1 red pepper 4oz boneless ribeye steak 1 pound of fresh uncooked raw shrimp 1bottle of General TSO spicy stir-fry sauce 1 bottle of Teriyaki sauce ( any brand) 2 tsp of crushed red pepper 1/2 cup of sweet red chili sauce (any brand) Directions : Mix all the peppers and onions (cut) into skillet on medium high with 2tbs of vegetable oil and sesame seed oil and season with salt and pepper for about 7 mins. Once vegetables are sauteed to your liking set aside. Slice ribeye steak into pieces and peel uncooked shrimp, season beef with meat tenderizer and Badia complete seasoning.  Put sliced steak into skillet with butter and cook for 10 mins (or until your liking) once steak is done put another tbs of butter into skillet and cook shrimp for 5 mins or until tender ( do not cook shrimp over 5 mins) season with old bay and Badia complete seasoning while cooking.  Once vegetables and meat are cooked and done add 1add

Pinto Beans, Ham Hocks, Cornbread And Pickled Onions

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Ingredients 2 lbs Ham Hocks 1 lb Pinto Beans 3 cloves Garlic 1 32 ounce chicken broth (less Sodium) 1 tbsp butter 1 medium onion minced 1 stalk celery minced 1/2 Green bell pepper minced 1/2 tsp cumin 1 tsp paprika 1/2 tsp black pepper 1 tsp dried parsley and thyme 1 cube vegetable bouillon Directions Wash ham hocks add to stock pot with 8 cups water boil for 2 hours .After 2 hours clean your beans wash add to the stock pot with the 32 ounce chicken broth minced garlic and all the rest of seasonings above Cook for another 2 and a half hours or until peas cook soft and buttery Note: i cooked mines on the stove top for 4 and a half hours the meat will fall apart but if your wondering why i didnt start cooking the peas earlier is if you cook peas for 4 hours on a stove top it will become mush .so i added them half way in.to keep them firm and buttery . Enjoy !!! source: gueria.info

CHERRY BARS FOR A CROWD

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  For the Bars: 1 1/2 cups butter, softened 3 cup granulated sugar 1 1/2 teaspoon salt 5 large eggs 1 1/2 teaspoon vanilla extract 1 1/2 teaspoon almond extract 5 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 2 cans (21 oz.) cherry pie filling For the Glaze: 1 cup confectioner’s sugar 3 tablespoons milk Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside. In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling. Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place pan on a wire rack to cool completely. Once coo

Mexican Street Corn

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*Ingredients: °4 ears corn 1.2 kg °1/4 c mayonnaise 60 g °1/8 tsp pepper 0.4 g °40 g feta cheese °1/2 limes/limes [optional] 35 g *Methods BBQ cooking Do not remove the leaves. Let the cobs soak for about 10 minutes in a bowl of cold water. Drain and cook on a grill over medium-high heat until the leaves are charred, about 10 min. Peel the cobs (protecting yourself with gloves so as not to burn yourself) and continue cooking for another 10 min, until the cobs are browned in places. Turn the cobs often during cooking. Boiling Fill  pot with water & bring to a boil. Add sugar, if desired, to enhance the naturally sweet flavor, but do not add salt or the corn will harden and lose flavor. Peel the cobs, remove all beards (threads), then plunge the cobs into boiling water. Bring back to a boil and cook until the corn is tender, 6-7 min, depending on the size, type and freshness of the cobs. Drain. Microwave cooking Remove the outermost leaves, but leave some to prevent the corn from dry

Vegetable Soup

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  VEGETABLE SOUP Ingredients: Potato (s): 500 g Leek (s): 2 whole Carrot (s): 4 whole Shallot (s) chicken thigh: 2 whole Olive oil: 3 cl Fine salt: 3 pinch (s) Instructions: STEP 1: Peel the potatoes, carrots, and shallots. Split the leeks lengthwise and wash them in water, then slice them. Cutting potatoes & carrots into small pieces. Sliced shallots to thin strips. STEP 2: In a saucepan with a little olive oil, brown the shallots and leeks for 5 to 6 minutes and season with salt. Then add the previously washed potatoes and carrots, then cover everything with cold water. Cook at a low boil for 20 min. STEP 3: Adjust the seasoning and serve in bowls. ENJOY!

CAJUN HONEY BUTTER SALMON

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Ingredients 3 Salmon Fillets 1 tbsp Olive Oil, divided 1 tsp Dried Parsley Flakes 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Smoked Paprika, or Regular Paprika 2 tsp Cajun or Creole Seasoning 1/4 tsp Freshly Ground Black Pepper 1/2 tsp Salt, more or less to taste 4 tbsp Butter, softened or room temperature 3 tbsp Pure Honey Fresh Parsley or Cilantro Leaves for Garnish, as desired Directions Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine all the dry seasoning – dried parsley flakes, garlic powder, onion powder, smoked paprika or paprika, cajun seasoning, black pepper, and salt and set aside. In another bowl, combine butter and honey, mix until well combined, set aside. Pat dry salmon, then add a drizzle with olive oil on each fillet. Season both sides of salmon generously with dry seasoning, and add a squeeze of fresh lemon juice. Add a drizzle of olive oil to a skillet or oven-safe dish and place salmon fillets in the pan with a dollop of honey butter on each – do n

Homemade caramel cake

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 + For the cake: ° All purpose flour: 2 cups + 2 tbsp (sifted plus flour for dusting cake trays) ° Salt: 1/4 teaspoon ° Sugar: 2 cups ° Butter: 2 sticks (unsalted) ° Water: 1 cup ° Soda: 1 teaspoon ° Milk: half a cup ° Egg: 2 (large) ° Vanilla: 1 teaspoon +Cream: ° Sugar: 3 cups (granulated) ° Butter: 1 stick ° Heavy cream: 1 cup a pinch of salt ° Vanilla: 2 teaspoons Let’s do it: 1. Set oven temperature to 350 first, then butter and flour on two 9-inch baking sheets. 2. In a large bowl, sift 2 cups plus 2 tablespoons flour and salt. 3. You will want to add sugar and whisk until combined. 4. Choose a saucepan and mix the butter and water, then bring to a boil and whisk in the flour and sugar until smooth. 5. You can then add club soda, yogurt, eggs, vanilla and mix until well blended and smooth. 6. When finished, pour it into baking sheets greased with butter and flour. 7. Be sure to bake for 20-25 minutes and check the cake after about 15 minutes or until the tester comes out clean,

HOMEMADE ANGEL BISCUITS

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Ingredients YEAST MIXTURE 1/4 cup warm water (125 F) 1 teaspoon granulated sugar 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons) BISCUITS 2½ cups all-purpose flour ( I prefer White Lily flour) 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup unsalted butter chopped +more for brushing finished biscuits 1/4 cup butter-flavored shortening 1 cup buttermilk 1 tablespoon heavy whipping cream Instructions First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl. Stir in the yeast. Let yeast proof while moving on the next step. In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt. Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs. Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk. Next begin pushing the flour mixture into the well, until everything is

CINNAMON SUGAR DONUT HOLES

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  Ingredients 1 can refrigerator biscuits any amount of biscuits is fine. 1/4 cup sugar 1 Tablespoon cinnamon 4 Tablespoons butter Instructions Preheat oven 350 Grease a shallow baking pan (I used a glass pie pan) with butter or cooking spray Melt butter (microwave in 30 second increments or melt on stovetop), put in small bowl Mix together sugar and cinnamon, put in small bowl Open package of biscuits and separate individual biscuits With knife, cut each biscuit into 4 pieces Take each small piece and roll into a ball Take each ball and dip in melted butter, covering ball Next, roll butter-covered ball into sugar mixture Place cinnamon-sugar covered ball into baking dish Repeat until all biscuit pieces are covered and in baking dish Donuts can be touching when in the pan. Just keep moving them around until they all fit. Bake 18-20 minutes. Let cool 5-10 minutes before serving. These pull apart easily and are quickly devoured!

BEEF STROGANOFF

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  600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1) 2 tbsp vegetable oil , divided 1 large onion (or 2 small onions), sliced 300 g / 10 oz mushrooms , sliced (not too thin) 40 g / 3 tbsp butter 2 tbsp flour (Note 2) 2 cups / 500 ml beef broth , preferably salt reduced 1 tbsp Dijon mustard 150 ml / 2/3 cup sour cream Salt and pepper Serving:  250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3) Chopped chives  Instructions Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat. Sprinkle with a pinch of salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside. Ad

Sloppy Joe Grilled Burritos

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  Ingredients 2lbs Lean Ground Beef ½ C Onions (chopped) ¼ C Red Bell Peppers (chopped) ¼ C Green Bell Peppers (chopped) 1 T Salt, Pepper, Garlic Salt ½ T Dry Mustard ½ C prepared Cheese Sauce, see recipe under, “Sauces” ½ C Shredded Cheddar Cheese or use your favorite cheese For Sloppy Joe Sauce: ½ C Ketchup 3 T Worcestershire Sauce 1 T Brown Sugar ½ T Salt, Pepper, Onion Powder and Garlic Salt 4-­6 Large Flour Tortillas (Wheat can be substituted) 1 T Oil Instructions Mix ground beef with your seasonings. Over Med High heat, brown your seasoned Ground Beef, about 6-­8 minutes. Add onion, red & green bell peppers and continue cooking an additional 2 minutes, until vegetables are soft. Keep warm. In a separate bowl mix ketchup, worcestershire sauce, brown sugar, salt, onion powder & pepper. Blend well. Pour over beef, keep warm. Using large flour tortillas, add mixture to center. Add cheese sauce on top of beef mixture. Top with shredded cheese. Fold over into a burrito and fry

Homemade German Chocolate Cake

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  The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible! Growing up there were seven people in my family, and almost every single one of us would ask for this German Chocolate Cake for our birthday. I was super lucky, being a twin, because my mom would make both of my favorites! German chocolate cake for my sister, and carrot cake for me! What better than a little sliver of each for your birthday? My mom always made it inside-out, with the coconut frosting in between the layers and on top of the cake, and homemade chocolate frosting covering the outside. WHAT IS GERMAN CHOCOLATE CAKE? The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. My families version is a chocolate cake with chocolate frosting covering the cake and coconut fro

Classic Southern Fried Pork Chops

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*ingredients: °two eggs °1/2 cup panko breadcrumbs °1 3/4 pounds of flour °8 pieces of pork, finely chopped °1 teaspoon garlic powder °Add salt and pepper to taste. 1° c extra virgin olive oil (for frying) *Methods The first step is to take the pork out of the refrigerator and season it with salt, pepper, and garlic powder. Get three shallow bowls ready. We are going to build a small station. Fill half of the first plate with flour. Using salt, pepper, and garlic powder, season the flour. Add the eggs to the second dish and mix them together. Season the eggs with a little salt, pepper and a little hot sauce. You guessed it, add your panko to the third dish. Keep the flour, eggs, and panko in order in the dishes. Dust the pork in flour, pass through the egg, then coat with panko. Put the pork in a plate and leave it for 10 minutes. This will help set in all those delicious coatings. Go ahead and heat up the oil. In a large heavy-bottomed skillet, heat the oil over medium-high heat. The

Fresh Strawberry Upside Down Cake

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Ingredients 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O® mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Directions Step 1 Preheat an oven to 350 degrees F (175 degrees C). Step 2 Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Step 3 Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. Nutrition Facts Per Serving: 290 calories; protein 3.1g; carbohydrates 58.3g; fat 5g; cholesterol 0.8mg; sodium 330.7mg.

PECAN PIE BROWNIES

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INGREDIENTS 1 box Brownie mix , must have instructions for making in 13×9 pan + ingredients listed on the package PECAN PIE FILLING : 1 cup Sugar 1 1/2 cups Light Corn syrup 4 Eggs 1/4 cup Unsalted butter 1 1/2 teaspoon Vanilla extract 2 cups Pecans, roughly chopped INSTRUCTIONS Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. Mix brownies according to package Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid. When the brownies have finished pre-baking remove them from the oven

Instant Pot Creamy Beef Taco Soup

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  Ingredients 2 lb ground beef 1 small onion, diced 1 bell pepper, diced 2 garlic cloves, minced 24 oz beef broth 28 oz diced tomatoes (crushed tomatoes are fine too) Double recipe of Seeking Good Eats Copycat Taco Seasoning or 2 store-bought taco seasoning packets 4 oz salsa 4 oz cream cheese, softened 1 cup heavy cream 2 cup cheddar cheese Instructions Saute ground beef, onion, and bell pepper over medium heat until meat is done. 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. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended. Serve and garnish with your favorite taco toppings. Enjoy!

Bakery Style Brownie

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Ingredients °156 grams all-purpose flour °1 teaspoon salt °2 tsp processed cocoa powder °312gm dark chocolate, coarsely chopped °226g unsalted butter, cut into 1 inch pieces °1 teaspoon instant espresso powder °300 grams granulated sugar °100g packed light brown sugar °5 eggs at room temperature °2 teaspoons vanilla *directions Preheat the oven to 175°C (350°F). Greased sides & bottom of  23cm x 33cm baking pan with butter. Cover the tray with butter paper. In  bowl, whisking flour, salt, & cocoa powder. Place the chocolate, butter, and instant espresso powder in a large bowl and set over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted.  Turn off the heat and leave the pot over the water and add the sugars. Whisk to totaly combined, & removing bowl from pan. The mixture should be at room temperature. Add 3 eggs to the chocolate mixture and beat until combined. Add the remaining eggs and beat until combined. Adding v

CARROT CAKE

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Ingredients: FOR THE CAKE 2 cups flour (250 grams) 3/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 2 teaspoons cinnamon 2 cups sugar (400 grams) 1 1/4 cups vegetable oil (250 grams) 4 large eggs (room temperature)* 3 cups shredded carrots (approximately 3 large or 5 medium) 1/2 cup pecans (63 grams) *remove from fridge 30-45 minutes before using. FOR THE FROSTING 1/2 cup butter (softened) 5 ounces cream cheese (140 grams) 5 cups powdered sugar (600 grams) 1/2 teaspoon vanilla 1/4 cup half and half cream (60 grams) EXTRAS 1/2 cup chopped pecans (63 grams) Instructions: Pre heat oven to 350 degrees (180 degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm) In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans. In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded ca

Cinnamon Apple Cake

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  This 5-star cinnamon apple cake is one of the best desserts we’ve ever created and it does not require any time to produce at all. The Greek yogurt in the batter gives the cake a lot of moisture; the cinnamon sugar coating is thick, crumbly, and crunchy. The cake tastes better when it is warm out of the oven and tends to taste sumptuous for around a week. To the cookie dough, you can add any walnuts or pecans to the batter for an extra nutty crunch. This cake can be prepared in advance and will hold perfectly for up to a day at room temperature. The cake can last for a couple of days if you keep it wrapped in the freezer. The cake should be permitted to warm slowly at room temperature before serving. THE APPLE CAKE INGREDIENTS: – 220 gr.Of Plain flour. – 150 gr.Of Caster sugar. – 2 small spoons.Of Baking powder. – 1/2 small spoon.Of Baking soda. – 2 large chopped red apples. – 2 large Eggs. – 1 small spoon.Of Vanilla extract. – 1/2 Cup.Of Vegetable oil. – 1/2 Cup.Of Greek yogurt. TO

Old Fashioned Goulash

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  Ingredients 2 lbs ground beef or turkey 3 tsp minced garlic 1 large Yellow onion, diced 2 1/2 cups water 1/2 cup beef broth 1/3 cup olive oil 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans diced tomatoes 1 T Italian seasoning 1 T Adobo Seasoning 3 bay leaves 1 T seasoned salt 1/2 T black pepper 2 cups elbow macaroni, uncooked 1 cup shredded Mozzarella Cheese 1/2 Cup Shredded Cheddar Cheese Instructions In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. Add garlic, onions, olive oil & until meat is fully cooked. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined Cover once again and allow to simmer for about 30 minutes Once cooked, remove the bay leaves Add only the

Honey Garlic Baked Chicken

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  Honey Garlic Chicken Thighs are the perfect weeknight dinner! Sweet honey, tangy garlic and spicy red pepper flakes dress up ordinary chicken in this easy dish. Just toss the ingredients together and bake! Baked Honey Garlic Chicken is a staple recipe our family makes again and again. Ingredients 6 boneless skinless chicken thighs 1/4 cup flour 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup honey or agave nectar 2 tablespoons soy sauce 4 garlic cloves minced 1 teaspoon red pepper flakes optional Instructions Preheat oven to 375. In a medium sized bowl, mix together the flour and paprika.1/4 cup flour1 teaspoon paprika Coat each chicken thigh in the flour mixture and place in a greased or foil lined dish. Sprinkle each thigh with salt and pepper. Place in a baking dish1/2 teaspoon salt1/2 teaspoon pepper In a separate bowl, mix the honey, soy sauce, and garlic.1/4 cup honey2 tablespoons soy sauce4 garlic cloves Pour evenly over the chicken. You may need to flip them

Crock Pot Smothered Pork Chops

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I ngredients: 4 bone-in pork chops 1 oz packet onion soup mix 1 14 oz can chicken broth, low sodium 1 10.5 oz can cream of chicken soup, low sodium 1 oz packet dry pork gravy mix 1 tsp garlic powder To thicken gravy: 3 tbsp cornstarch 3 tbsp cold water Directions: In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined. Season both sides of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 4-6 hours. Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.) Hope you enjoy

Chicken salad croissant

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* Ingredients : ° 2 cold and simple croissants with butter ° Half a cup of light mayonnaise ° 1 c. Lemon juice ° ½ tsp. honey ° 1 crushed garlic clove ° 1 cup cooked chicken, boneless and chopped ° ½ cup halved red grapes ° ½ cup chopped celery ° 1 chopped green onion ° Salt and pepper to taste * Preparation :  Bake croissants according to package directions. 2. In a large bowl, combine mayonnaise, lemon juice, honey and garlic and mix well. 3. Add chicken, raisins, celery, green onions, salt and pepper to taste and mix well. 4. Cut the croissants open and spread them over the chicken filling on top of the sandwiches. • Enjoy raw vegetables, green salad or vegetable soup.