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vendredi 15 mars 2024

Meat with vegetables

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Ingredients:


3- pound chuck roast

1- ounce packet of dry ranch seasoning mix

1- ounce packet of dry au jus gravy mix

6 tbsp unsalted butter

1/4 cup water

5-6 pepperoncini


Instructions:


Step1: Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.

Step2: Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Step3: Cook on low for 8 hours.

Step4: Shred and serve with gravy

Hawaiian Shrimp Scampi (Garlic Butter Shrimp)

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Hawaiian Shrimp Scampi (Garlic Butter Shrimp)


Ingredients:


1 pound large shrimp, shell on, deveined

3/4 cup butter

1 head garlic, peeled and chopped

3/4 cup flour

2 tablespoons paprika

1/2 teaspoon cayenne

1/4 cup dry white wine

1-2 teaspoon sea salt

1 lemon, cut into slices or wedges


Directions:


Check that the shrimp have been deveined. Combine the flour, paprika, and cayenne pepper in a dish. Toss the shrimp in the flour mixture to coat. (There will be flour leftover.) Heat a large skillet over medium heat. Add the butter and garlic.

Cook for a minute or two, then add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side.

Add the white wine and salt. Cook for a minute or two. Squeeze a bit of fresh lemon juice over the shrimp. Serve with a side of white rice and a lemon wedge.


Enjoy 

Muffins and zucchini: The muffins are easy and healthy

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 Ingredients


 1 ZUCCHINI


 1/4 RED PEPPER


 2 EGGS


 200 g (1 cup) GRATED CHEESE


 4 g (1 teaspoon) SALT


 4 g (1 teaspoon) PEPPER


 125 g (1 cup) FLOUR


 5 g (1 teaspoon) CHEMICAL YEAST


 Instructions


 There is a salad with several boxes, sales, and other items.


 Grate the zucchini and meet the ball.


 Add the chopped red pepper and grated cheese.


 Mix and add the flour and the Chemical Yeast.


 Mix and eat in a muffin muffin.


 Cook at 180°C for 25 minutes. Serve.


 Remarks


 Serve the muffins at low temperatures or dry on microwaves.

Best Chicken Stew ever 😋

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               Best Chicken Stew ever 😋


INGREDIENTS:


8 chicken pieces

1 large onion

1 tspn jeera

1 tspn garum

1 tspn dhania

½ tblspn paprika 

1 tblspn rajah curry powder

1½ imana chicken flavour cubes

2 medium carrots

1½ cups boiling water

4 tblspn canola oil

1 tblspn chicken spice

1 tblspn knorr cream of chicken soup

Potatoes


PREPARATION:


Rub chicken pieces with chicken spice.

Heat oil, brown chicken both sides and set aside.

In the same pan add onion and fry until soft.

Add chicken cubes, stir. Add jeera, dhania, garum and rajah and mix well.

Add chicken pieces, paprika, carrots and cook for 5 minutes.

Cut the potatoes and put them with the other ingredients

Add water and cook for 35 minutes on medium heat.

Mix cream of chicken soup with 3 tblspns of water and add to your stew, let it simmer for 5 minutes.

Ready to serve 


Enjoy!

.

THE BEST EVER BEEF STEW RECIPE

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       THE BEST EVER BEEF STEW RECIPE


Ingredients


2 lbs beef tri-tip, roast or short ribs


2 tbsp cooking oil


Salt and black pepper


3 medium carrots, diced


1 large sweet onion, diced


3 medium celery sticks, diced


4 garlic cloves, minced


10 small mushrooms, sliced


2 tbsp butter


2 tbsp all-purpose flour


1 cup red wine


1 cup tomato sauce


2 tbsp Worcestershire sauce


4 cups beef broth


2 1/2 tsp Italian herbs blend


1 tsp smoked paprika


1/2 tbsp sugar


Ground black pepper


3 to 4 cups halved baby potatoes


1 cup fresh or frozen sweet peas


2 tbsp fresh chopped parsley


Instructions


Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.


Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to 5 minutes, until well browned all over. Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they're evenly coated and cook for 1 minute; transfer the mushrooms into the pot.


To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Season generously with black pepper and abou 1 1/2 tsp salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.


Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.


Optional: for a richer stew, add the potatoes and continue cooking for an additional hour, bringing the total cooking to 2 or 2 1/2 hours






Easy Delectable Apple Salad

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                    Easy Delectable Apple Salad 


INGREDIENTS:


4 large Honeycrisp Apples cubed (see notes)

1 lemon juiced

⅓ cup mayonnaise

1 ½ tablespoons brown sugar

2 ribs celery thinly sliced

1 cup seedless red grapes halved

½ cup chopped pecans

½ cup dried cranberries


INSTRUCTIONS:


Toss the cubed apples with the lemon juice. In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes, pecans, and cranberries. Stir to coat.

Cover and chill for at least 30 minutes prior to serving

Mini castella cake: dessert and gourmand

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Mini castella cake: dessert and gourmand


Ingredients:


40 grams of beer


70 grams of food


40 grams of milk


5 blancs d'œufs


110 grams of sugar


5 jaunes


Extrait from vanilla


120 grams of flour


Les directions:


May the skin be clean and soft with light and milk. Fouetter les blancs with the sucre puis ajouter the jaune, the vanilla and the farine. Melange 4 cups of bread soup with the flour until it's all over. Place the pâte in the mini moules and cook at 320°F (160°) for 7 minutes, 300°F (150°) for 15 minutes.

Baked Chicken

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Ingredients


°6 bone-in chicken thighs, skin on (about 5-6 ounces each)


°2 tablespoons olive oil


°2-3 teaspoons chicken seasoning or Italian seasoning


°Salt and pepper to taste


Preparation


Preheat stove to 425 degrees F. Lay a baking plate with tin foil and put a baking rack on top of it.


Dried chicken skin with paper towel to eliminating any dampness. Placing chicken in olive oil and season with flavors, salt and pepper.


Put on rack and prepare for 35-40 minutes or until chicken temperature arrives at 165 degrees Fahrenheit. Broil 2-3 minutes.


Enjoy !

Loved how this came out! My friends at church were gushing over it

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Greetings, fellow food enthusiasts! Today, I’m thrilled to share with you a recipe that resonates deeply with comfort food lovers – the Slow Cooker Beef Brisket. The brisket, a cut from the lower chest of beef or veal, is known for its rich flavors and satisfying texture when cooked slowly. Originating from the culinary traditions of Eastern Europe, this dish has found a cherished place in American cuisine, particularly revered in the barbecue scenes of Texas. A slow cooker version allows for a more set-and-forget approach, making it a superb choice for a hearty family meal or an impressive centerpiece for casual entertaining. What’s more, this dish exemplifies the beauty of transformation as the connective tissues in the brisket melt into succulence over the low and slow cooking process. Let’s dive into this culinary journey that brings a delectably tender brisket to your table with minimal fuss.


This majestic Slow Cooker Beef Brisket is versatile and goes hand in hand with numerous accompaniments. For a classic pairing, try serving it alongside a creamy coleslaw or a fresh green salad to balance the richness. Roasted vegetables such as carrots, potatoes, and parsnips can absorb the brisket’s flavorful juices, elevating the entire dining experience. For those who favor a touch of starch, a side of garlicky mashed potatoes or a warm loaf of crusty bread will not disappoint. And don’t forget the pickles and barbecue sauce for that extra kick!


Slow Cooker Beef Brisket


Servings: Serves 6 to 8


Ingredients


– 4-5 pounds beef brisket, trimmed


– 2 teaspoons kosher salt


– 1 teaspoon freshly ground black pepper


– 1 teaspoon smoked paprika


– 1/2 teaspoon onion powder


– 1/2 teaspoon garlic powder


– 2 tablespoons olive oil


– 1 large onion, sliced


– 3 cloves garlic, minced


– 1 cup beef broth


– 1/2 cup balsamic vinegar or red wine (for a richer flavor)


– 1/4 cup brown sugar


– 2 tablespoons tomato paste


– 2 tablespoons Worcestershire sauce


– 2 bay leaves


– Fresh thyme sprigs


Preparation


Begin by patting the brisket dry with paper towels. Then, in a small bowl, combine salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning mix.

Rub this seasoning mix all over the brisket, ensuring a generous coat on both sides.

Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side until a golden crust forms, then transfer it to the slow cooker.

In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant – roughly 3 minutes.

Pour in the beef broth to deglaze the skillet, scrapping up any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.

Toss in bay leaves and a few sprigs of fresh thyme on top of the brisket.

Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.

Once done, let the brisket rest before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.

Variations & Tips:


– Sweetness Adjustment: For those who enjoy a touch of sweetness, consider adding a touch of honey or maple syrup to the sauce.


– Spice it Up: If a kick is what you’re after, a dash of chipotle in adobo sauce or a sprinkle of chili flakes will add a pleasant heat.


– Thicken the Sauce: To thicken the sauce into a more gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir it into the juices. Cook on high heat in the slow cooker for an additional 15-20 minutes until the desired thickness is achieved.


Remember, the key to a superb brisket is patience. Slow and steady wins this race, infusing the meat with flavors and tenderness that can’t be rushed. Enjoy the journey, and more importantly, the feast that awaits!

LAYERED PASTA SALAD

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Layered Pasta Salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it. There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike! It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.


Ingredients


1/2 cup mayo


¾ cup sour cream


2 teaspoons white wine vinegar


1 teaspoon sugar


2 teaspoon dijon mustard


½ teaspoon Worcestershire sauce


1/2 teaspoon salt


½ teaspoon black pepper


Preparation


cups macaroni pasta, cooked and drained


3 cups chopped romaine lettuce


Half of 1 red bell pepper, diced


¼ cup red onion, finely diced


½ cup frozen green peas, thawed


⅓ cup chopped celery


1 ½ cups diced ham


⅓ cup black olives


½ cup shredded cheddar cheese


How To Make Layered Pasta Salad


In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.


In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.


Cover tightly and refrigerate for at least 5 hours.


Toss right before serving.

jeudi 14 mars 2024

Million Dollar Spaghetti Casserole

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Million Dollar Spaghetti is a spaghetti casserole with layers of noodles, cheese, and homemade meat sauce. It’s budget friendly, easy to make, and a meal the whole family will love.

Ingredients

  • 1 (8 ounce) package spaghetti
  • 1 pound lean ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • ½ cup butter, sliced – divided
  • 1 (8 ounce) container cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup sour cream
  • 1 (8 ounce) package shredded sharp Cheddar cheese

Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.
  4. Place 1/2 of the butter slices into the bottom of a 9×13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
  5. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Cover with remaining spaghetti and top with remaining slices of butter.
  6. Pour ground beef mixture over spaghetti and spread in an even layer.
  7. Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.

mardi 12 mars 2024

Cherry cheesecake

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              Cherry cheesecake


ingredients

  1. 300 grams of strawberries
  2.   50 grams of sugar
  3.   400 ml lite
  4.   50 g corn flour (maizena)
  5.   Porter of anger
  6.   Lacer refroidir
  7.   50 grams of sugar
  8.   20 grams of puri
  9.   200 grams of strawberries
  10.   Refrigerate for an hour

jeudi 22 février 2024

Pistachio Pineapple Cake!

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                    Pistachio Pineapple Cake! 



♦️Introducing the Pistachio Pineapple Cake! his delightful treat is not only quick and effortless but also requires a mere 5 ingredients. And guess what? The creamy frosting has only 4 ingredients!


✅Ingredients for the Cake:


1 box of angel food cake mix

1 3.4oz box of pistachio pudding mix

½ cup of vegetable oil

3 eggs

20 oz can of crushed pineapple (don't drain the juices)


✅Ingredients for the Frosting:


8 oz tub of cool whip (make sure it's thawed)

⅔ cup of whole milk

1 3.4oz box of pistachio pudding mix

Chopped pistachios (for that extra crunch and decoration!)


✅How to Whip it Up:


Begin by setting your oven to preheat at 350 degrees. Meanwhile, get a 9x13 baking dish and give it a good greasing.

Take a roomy bowl and blend in the cake mix, pudding mix, oil, eggs, and the pineapple (with all its juicy goodness). Mix it up until you have a smooth batter.

Pour this batter into your prepped baking dish and bake for about 30-35 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean. Let it cool down afterward.

Now, for the frosting: Whisk together the pudding mix and milk. When it thickens up, fold in the cool whip.

Slather this creamy frosting over your cooled cake.

Let it chill in the fridge for a couple of hours. And just before serving, sprinkle those crunchy chopped pistachios on top!

There you go! Dive into this delectable delight and enjoy every bite!

DOES ANYONE HERE ACTUALLY WOULD EAT FRIED POTATOES AND ONIONS 😍😋

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DOES ANYONE HERE ACTUALLY WOULD EAT FRIED POTATOES AND ONIONS 😍😋


Ingredients


1½ pounds.

Of russet potatoes, I diced them into 1/2″ cubes.

A pound.Of sliced smoked sausage.

2 Tbsp.

Of olive oil.

½ Tsp.Of seasoned salt.

½ Tsp.

Of Italian Seasoning.

½ large red bell pepper.

½ large green bell pepper.

A small diced onion.

Black pepper to taste Shredded parmesan cheese, for garnish.


 DIRECTIONS TO MAKE IT


Step 1


In a large pan, saute the onion in a large spoon of butter over medium heat until the onion is translucent.


Step 2


Secondly, cook the onion until it is soft. Take the onion out of the pan and put it aside.


Step 3


And in a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter is melted, and add Combine the potatoes, seasoned salt, Italian seasoning, and pepper.


Step 4


After that, cover and simmer, turning occasionally, for 15 minutes, or until the vegetables are somewhat softened.µ


Step 5


Then, cook for another 10 minutes after adding the sausage. Combine the onions and peppers in a large skillet and sauté until the peppers are soft crisp.


Step 6


And finally, If using parmesan cheese, sprinkle it over top.

say anything to stay active.

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                     say anything to stay active.


Ingredients:


1 pound large shrimp, peeled and deveined


4 tablespoons unsalted butter


4 cloves garlic, minced


1 tablespoon fresh lemon juice


1/2 teaspoon paprika


1/4 teaspoon red pepper flakes (optional, for a spicy

 kick)


Salt and black pepper to taste


Fresh parsley, chopped (for garnish)


Lemon wedges (for serving)


Instructions:


In a large skillet, melt the butter over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant and lightly golden.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Stir in the fresh lemon juice, paprika, red pepper flakes (if desired), salt, and black pepper. Cook for an additional 1-2 minutes, allowing the flavors to blend.

Remove the skillet from heat and garnish the garlic butter shrimp with freshly chopped parsley.

Serve the shrimp hot, either as an appetizer or as a main dish. Squeeze lemon wedges over the shrimp for an extra burst of citrus flavor.

You can enjoy the garlic butter shrimp on its own, or serve it over cooked pasta, rice, or a bed of greens.

This Garlic Butter Shrimp recipe is quick, flavorful, and perfect for a satisfying meal. Enjoy!

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