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Friday, April 19, 2024

Crispy Black Bean Tacos

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INGREDIENTS

  • 2 (14-oz each) cans black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • 1/3 cup salsa
  • Juice of 1 lime
  • 1 1/2 cups Monterey Jack cheese, grated
  • Small flour tortillas
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

CHEESY ONION CRISPS

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INGREDIENTS

  • 3 large sweet onions
  • 2 cups cheddar cheese, shredded
  • 2 teaspoons ranch seasoning
  • ranch or marinara for dipping

How To Make Cheesy Onion Crisps:

Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.
Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.
Arrange 8 piles of the cheddar cheese on each cookie sheet.
Press an onion round on top of each pile then sprinkle with ranch seasoning.
Bake for 11-13 minutes, watching closely, Cook time will vary some based on onion slice thickness.
Allow crisps to cool for 5-7 minutes before removing from sheet.
Serve with marinara sauce or ranch dressing.

Slow Cooker Creamy Potato Bacon Soup

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Ingredients

  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 onion, finely chopped
  • 2 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • ½ teaspoon ground white pepper
  • ½ cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Broiled Lobster Tails

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Ingredients


For the Broiled Lobster Tails:



4 lobster tails

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon paprika

Salt and black pepper, to taste

Fresh parsley, for garnish

Lemon wedges, for serving


Instructions:


Prepare the Lobster Tails:

Start by thawing the lobster tails if they are frozen. Place them in the refrigerator for several hours or use a quick thawing method. To quick thaw, seal the lobster tails in a plastic bag and immerse the bag in cold water for 30-60 minutes.

Preheat your broiler to high and adjust the rack to the top position.

Use kitchen shears to cut the top of the lobster shells lengthwise down the center. This will expose the lobster meat.

Gently lift the lobster meat from the shells, keeping it attached at the tail end. Place the meat on top of the shells.

Prepare the Garlic Butter Sauce: 5. In a small saucepan, melt the unsalted butter over low heat.


Add the minced garlic and sautΓ© for 1-2 minutes, or until the garlic becomes fragrant but not browned.

Remove the saucepan from heat and stir in the fresh lemon juice and paprika. Season with salt and black pepper to taste.

Broil the Lobster Tails: 8. Brush the garlic butter sauce generously over the exposed lobster meat.


Place the lobster tails on a broiler pan or a baking sheet lined with aluminum foil.

Broil the lobster tails for about 10-12 minutes, or until the lobster meat is opaque and slightly browned on top. Be sure to watch closely, as cooking time may vary depending on your broiler.

Garnish and Serve: 11. Once the lobster tails are cooked, remove them from the broiler.


Garnish with fresh parsley and serve hot with lemon wedges on the side.


Cook’s Notes:

To prevent overcooking, it’s essential to keep a close eye on the lobster tails while broiling, as cooking times can vary.

Broiled Lobster Tails are often served with drawn butter or additional garlic butter sauce for dipping.

You can easily adapt this recipe by adding your favorite seasonings or spices to the garlic butter sauce, such as a pinch of cayenne pepper for a touch of heat.

When serving, consider pairing the lobster tails with your choice of side dishes, such as garlic mashed potatoes, roasted vegetables, or a fresh green salad.

Broiled Lobster Tails are the epitome of gourmet dining at home. The combination of tender lobster meat and a delectable garlic butter sauce creates a masterpiece that’s perfect for special occasions or whenever you want to elevate your culinary experience. With this recipe, you’ll discover that cooking lobster tails can be both simple and spectacular. Enjoy the delightful taste of the sea in each succulent bite.



Cannoncini stuffed with Italian cream (puff pastry horns)

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Cannoncini stuffed with Italian cream (puff pastry horns)


 Ingredients


 4 to 6 eggs separated (yolks from whites)


 1 tablespoon corn starch


 100g of sugar


 3 dl of milk


 1 teaspoon of vanilla essence/flavor 400 g of puff pastry (can be purchased)


 Preparation


 Start by beating the egg whites until stiff and set aside.


 Mix the corn starch with the egg yolks, sugar and a little cold milk in a saucepan.  When the mixture is homogeneous, gradually add the rest of the milk and let it boil very gently, stirring constantly with a spoon of thread sticks, and let it boil slightly.  Add spoonfuls of the reserved firm whites, and continue cooking until light and creamy.  Remove from the heat, add the vanilla essence and let cool.  Meanwhile, roll out the puff pastry and cut into long strips about 3 cm wide.  With strips of puff pastry, wrap around small conical molds (or make cones with aluminum foil, is an alternative to cone molds), overlapping the strips and making them adhere.  Brush with egg yolk so that the puff pastry is well connected and does not fall.  Bake the cornucopias (only the puff pastry rolled into the cone molds), very hot (200°C), for about 15 minutes.  Before passing the oven tray with cold water or put parchment paper.  When the puff pastry is slightly golden, remove the


 cornucopias from the oven.  Let cool slightly


 and remove molds or aluminum foil.


 Finally, fill the cornucopias with cream


 who prepared previously.  If desired, sprinkle with powdered sugar or ground cinnamon.

Thursday, April 18, 2024

French Silk Slab Pie

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INGREDIENTS

  • 2 9-inch pie crusts, softened

FOR THE FILLING:

  • 10 oz bittersweet chocolate, plus more for topping
  • 4 eggs
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar

PREPARATION

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

SLOW COOKER RAVIOLI LASAGNA

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Ingredients

  • 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
  • 1 lb. ground beef (can use mild sausage)
  • 1 cup white onion diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried leaf oregano (not ground)
  • 24 oz. marinara sauce (I use Rao’s)
  • 8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
Spray the slow cooker with non-stick spray.
Add half of the marinara sauce to the bottom of the slow cooker.
Add HALF of the bag of ravioli on top of that sauce.
Add all of the ground beef mixture over the ravioli.
Add the remaining ravioli over the meat.
Pour over the remaining sauce.
Sprinkle over the mozzarella cheese.
Place the lid on the slow cooker. Cook on LOW for 4 hours.
Serve and enjoy!

Notes

Should I thaw the ravioli?
Do not thaw the ravioli.
This recipe has been tested over and over with frozen ravioli and will work perfectly.
Can I use refrigerated-style instead of frozen ravioli?
I recommend using frozen for this recipe if at all possible.
If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Maid-Rites are a ground beef sandwich

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Ingredients

  • 1 pound lean ground beef
  • 1 small onion, finely chopped (optional)
  • 1/2 teaspoon salt
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon granulated sugar
  • water
  • salt and pepper, to taste
  • steamed hamburger buns, for serving
  • Topping ideas:
  • ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Crispy Honey Garlic Chicken

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Ingredients

  • 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
  • 2 large eggs, beaten + 1 tbsp water
  • 1 c flour
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika – regular is fine if you don’t have smoked
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ¼ c vegetable oil
  • Honey Garlic Sauce:
  • ½ c honey
  • 2 tsp minced garlic
  • 2 tbsp soy sauce
  • 1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add cold water and cornstarch. Stir until well mixed.
Pour the cornstarch into the pan and stir until well blended and thick.
Remove the pan from the heat.
In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.
In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.
Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken pieces and cook each side for about 5 minutes or until golden brown.
Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well coated.
Serve hot and enjoy!

Irish Bacon Cabbage And Potato Soup

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INGREDIENTS

  • 1/2 lb (about 2) potatoes, washed
  • 1/2 lb bacon, cut in quarter pieces
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely sliced
  • 4 to 5 cups chicken stock
  • 1 bay leaf
  • 1/2 cabbage, roughly chopped
  • Parsley, chopped (for garnish)
  • Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
SautΓ© onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!

CHICAGO-STYLE BAKERY APPLE SLICES

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FOR THE PIE DOUGH:

  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
  • 1/2 cup ice water, plus more as needed

FOR THE FILLING:

  • 4 cups apple pie filling (canned is fine)

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

For the pie dough:
In a large bowl, stir together the flour, sugar, and salt.
Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.
(Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)
Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.
Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.
On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.
Wrap each rectangle in plastic wrap and chill at least 30 minutes.
When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.
Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.
Spread apple filling over the pie dough.
Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.
Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.
When pie has cooled, make the glaze:
Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

The most incredible Strawberry Cake you’ll ever taste

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Ingredients

For the Cake:

  • 3 cups of premium all-purpose flour 🌾
  • 2 cups of succulent fresh strawberries, pureed πŸ“
  • 1 cup of European-style unsalted butter, softened 🧈
  • 2 1/2 cups of pure cane sugar 🍚
  • 1 cup of luxurious whole milk πŸ₯›
  • 4 large eggs, room temperature πŸ₯š
  • 2 teaspoons of pure vanilla extract 🌿
  • 1 teaspoon of extravagant strawberry extract πŸ“
  • 1 tablespoon of baking powder πŸ’¨
  • 1/2 teaspoon of Himalayan pink salt πŸ”️

For the Cream Cheese Frosting:

  • 16 ounces of premium cream cheese, softened πŸ§€
  • 1 cup of European-style unsalted butter, softened 🧈
  • 6 cups of opulent confectioners’ sugar 🍰
  • 1 teaspoon of pure vanilla extract 🌿

Instructions

For the Cake:
Preheat the Oven to Culinary Perfection: Set the temperature to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Strawberry Symphony: Puree the succulent fresh strawberries until smooth and set aside.
Creamy Elegance: In a bowl, cream together the European-style unsalted butter and pure cane sugar until light and fluffy.
Eggstravaganza: Add the eggs, one at a time, beating well after each addition. Incorporate the pure vanilla extract and extravagant strawberry extract.
Strawberry Embrace: Alternate adding the pureed strawberries and the dry ingredients (all-purpose flour, baking powder, and Himalayan pink salt), beginning and ending with the dry ingredients. Mix until just combined.
Milk Indulgence: Gradually add the luxurious whole milk to the batter, ensuring a smooth and velvety consistency.
Divine Divisions: Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake to Radiance: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
For the Cream Cheese Frosting:

Creamy Confluence: In a separate bowl, whip together the softened premium cream cheese and European-style unsalted butter until smooth and fluffy.
Sweet Ascendance: Gradually add the opulent confectioners’ sugar and pure vanilla extract, beating until the frosting achieves a luscious and spreadable consistency.
Layered Luxe: Once the cakes are cooled, generously spread the cream cheese frosting between the layers and over the entire cake, creating a visual and gustatory masterpiece.
Strawberry Garnish: Decorate the cake with additional fresh strawberries for a finishing touch of elegance.
Serve with Grandeur: Slice and serve this Most Incredible Strawberry Cake with a sense of culinary pride and delight.

Frequently Asked Questions (FAQs):

Q1: Can I use frozen strawberries instead of fresh for the puree? A: Absolutely! Thaw and drain the frozen strawberries before pureeing them for a convenient alternative.

Q2: Can I make this cake ahead of time? A: Certainly! Prepare the cake layers and frosting separately, refrigerate, and assemble when ready to serve for a fresh, delightful experience.

Q3: Can I add other berries to the cake for variety? A: Absolutely! Experiment with a mix of berries to add a delightful burst of flavors and colors to your cake.

Indulge in the culinary masterpiece that is our Most Incredible Strawberry Cake, where every bite is a celebration of opulence and taste! πŸ“πŸ°πŸŒŸ

Spicy & Creamy Cajun Corn on the Cob: A Must-Try Recipe!

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Ingredients

  • 4 ears of corn, husked
  • 2 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 tablespoon mayonnaise (I used vegan mayo for a healthier twist)
  • ⅓ cup sour cream or Mexican crema
  • 1 ½ teaspoon cajun spice
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cilantro, finely chopped
  • ½ cup feta or cotija cheese, crumbled
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle or chili powder (optional, but recommended for that extra kick)

Instructions

Prepare the Grill: Preheat your grill to medium-high heat. While it’s heating, brush each ear of corn with olive oil and season with salt and pepper.
Grill the Corn: Place the corn on the grill and cook, turning occasionally, until it’s charred and tender. This should take about 10-15 minutes.
Mix the Cajun Cream: While your corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), cajun spice, smoked paprika, onion powder, and garlic powder in a bowl. Make sure it’s well combined.
Dress the Corn: Once your corn is grilled to perfection, remove it from the grill and immediately brush each ear with the spicy cajun cream mixture.
Add the Toppings: Sprinkle the coated corn with crumbled feta or cotija cheese, chopped cilantro, and drizzle with lime juice. For those who love a fiery kick, a sprinkle of chipotle or chili powder is the way to go.
Serve and Enjoy: Present your masterpiece on a platter and watch as it becomes the star of your meal. Dive in and enjoy the mix of smoky, creamy, and spicy flavors. It’s truly a taste sensation!
Pro Tip: If you’re not a fan of the grill, you can also boil or steam the corn until tender. Just make sure to char it slightly on a stovetop or with a kitchen torch for that smoky flavor.

How To Store Leftovers:

Wrap individual corn cobs in plastic wrap or aluminum foil.
Store in the refrigerator for up to 3 days.
To reheat, you can microwave for 1-2 minutes or warm them on the grill or in the oven until heated through.
Hints & Hacks:

If you’re short on time, you can buy pre-mixed Cajun seasoning instead of making your blend.
For those who like it extra spicy, consider adding a touch of cayenne pepper to your spice mix.
Corn can also be cooked in the oven: just roast at 400°F for 20-25 minutes, turning occasionally.
Serving Suggestions:

Pair your Cajun Corn on the Cob with grilled chicken, BBQ ribs, or a zesty shrimp boil. Throw in a refreshing summer salad and you’ve got yourself a feast!

Frequently Asked Questions (FAQs):
Can I make this recipe ahead of time?
Yes, you can grill the corn ahead of time and then simply warm it up when you’re ready to serve, followed by adding toppings.
What if I don’t have a grill?
You can roast the corn in the oven at 400°F for about 20 minutes or until tender.
Can I use regular paprika instead of smoked paprika?
While you can, smoked paprika gives a distinctive smoky flavor that’s hard to replicate.
Did you love this recipe? Make sure to pin it to your favorite Pinterest board to save for later and share with friends!

In conclusion, Cajun Corn on the Cob isn’t just another corn recipe; it’s an experience. Whether you’re hosting a backyard BBQ, a family get-together, or simply want a flavorful side dish for dinner, this recipe is a must-try.

If you tried this recipe, let us know how it turned out! Don’t forget to share your culinary creations on social media with the hashtag #UltimateCajunCorn. Bon appΓ©tit!

Wednesday, April 17, 2024

Creamy Lime Squares

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Ingredients:
-For The Crust

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 2/3 cup almond flour or ground nuts (any you prefer)
  • 1 cup (4 ounces) graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoons grated lime zest

-For The Filling

  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (around 5 medium limes)
  • 2 tablespoons fresh lemon juice (around 1 medium lemon)

Directions:
1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2. To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Instant Pot Spaghetti and Meatballs

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Ingredients

  • 1tbsp Olive oil
  • ½ Onion, chopped
  • 1l bGround beef
  • 2tsp Garlic powder
  • Salt and pepper to taste
  • 3tsp Minced garlic
  • 1tbsp Italian seasoning
  • 1jar Pasta sauce
  • 3c water
  • 1lb Spaghetti pasta
  • 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

Add the oil to the bottom of the Instant Pot, and turn to saute.
Saute the onions until softened.
Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
Turn the saute function off, and pour half of the water into the Instant Pot.
Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
Place the lid on the Instant Pot, and set it to sealing.
Cook on manual high for 5 minutes.
Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

Christmas Cherry Bars

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Ingredients

For the Bars:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • 2 cans (21 oz each) cherry pie filling

For the Glaze:

  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2-3 tbsp milk

Instructions

Preparation:
Preheat oven to 350°F.
Grease a 15x10x1-in. baking pan.
Making the Dough:
In a large bowl, cream together butter, sugar, and salt until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extracts.
Gradually add flour to the mixture.
Assembling:
Spread 3 cups of dough evenly in the prepared pan.
Layer with cherry pie filling.
Drop remaining dough in teaspoonfuls over the filling.
Baking:
Bake for 30-35 minutes or until golden brown.
Cool completely in the pan on a wire rack.
Preparing the Glaze:
In a small bowl, combine powdered sugar, vanilla and almond extracts, and milk to reach desired consistency.
Drizzle the glaze over the cooled bars.
Serving:
Cut into slices and serve.
Enjoy your homemade Cherry Pie Bars!

SLOW COOKER RAVIOLI LASAGNA

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Ingredients

  • 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
  • 1 lb. ground beef (can use mild sausage)
  • 1 cup white onion diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried leaf oregano (not ground)
  • 24 oz. marinara sauce (I use Rao’s)
  • 8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
Spray the slow cooker with non-stick spray.
Add half of the marinara sauce to the bottom of the slow cooker.
Add HALF of the bag of ravioli on top of that sauce.
Add all of the ground beef mixture over the ravioli.
Add the remaining ravioli over the meat.
Pour over the remaining sauce.
Sprinkle over the mozzarella cheese.
Place the lid on the slow cooker. Cook on LOW for 4 hours.
Serve and enjoy!

Notes

Should I thaw the ravioli?
Do not thaw the ravioli.
This recipe has been tested over and over with frozen ravioli and will work perfectly.
Can I use refrigerated-style instead of frozen ravioli?
I recommend using frozen for this recipe if at all possible.
If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Chocolate Eclairs

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INGREDIENTS

  • 70 grams butter
  • 1 cup water (250 ml)
  • ¼ teaspoon vanilla extract
  • 1 cup plain flour (sifted) (125 grams)
  • 2 eggs (whisked)
  • 1 additional egg yolk Cream Filling
  • 300 ml thickened cream (a little extra if I prefer more cream)
  • 1 tablespoon icing sugar Chocolate Icing
  • ⅓ cup dark chocolate chips (or milk chocolate if preferred)
  • ⅓ cup thickened cream

DIRECTIONS

Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).
In a saucepan, I’ll heat water and butter until the butter melts, and the mixture begins to boil. I’ll remove it from heat.
I’ll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I’ll continuously stir. Removing from heat, I’ll stir in vanilla extract.
I’ll transfer the mixture to a bowl and let it cool for 10 minutes.
I’ll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.
Using a 2cm piping nozzle (ideally open star shape) and piping bag, I’ll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I’ll use a knife or kitchen scissors to finish piping each eclair.
I’ll bake for 25 minutes. Removing from the oven (leaving the oven on), I’ll allow them to cool for 10 minutes.
Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.
Whip thickened cream and icing sugar until stiff peaks form.
Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.
Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.
Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.
Pour the chocolate topping onto a tray or plate.
Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.
Fill any gaps in the glaze with a teaspoon. Refrigerate to set and store

Classic Egg Drop Soup

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INGREDIENTS

  • 4 cups chicken broth
  • 3 large eggs
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 2 green onions, thinly sliced
  • Salt to taste

DIRECTIONS

In a saucepan, heat the chicken broth over medium-high heat. Bring it to a simmer.
While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the soup.
In another bowl, beat the eggs, ground white pepper, and sesame oil until well combined.
Once the broth is simmering, gradually pour the egg mixture into the pot in a slow, steady stream while gently stirring the broth in a circular motion. The eggs will cook immediately and form delicate ribbons.
In a separate small saucepan, blanch the green onions in boiling water for about 30 seconds to remove their sharp bite. Drain and set aside.
Stir the cornstarch mixture to recombine and then add it to the soup, stirring continuously until the soup thickens slightly.
Taste the soup and adjust the seasoning with salt if needed.
Ladle the Egg Drop Soup into bowls, garnish with blanched green onions, and serve hot.

Tuesday, April 16, 2024

RUNZA CASSEROLE

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INGREDIENTS

  • 2 pkgs refrigerated crescent rolls (do not separate rolls)
  • 2 lbs ground beef
  • 2 tablespoons butter
  • 4 cups green cabbage, shredded
  • 1 large yellow onion, finely chopped
  • 1 1/2 cups Mozzarella cheese, grated
  • Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Crispy Honey Garlic Chicken

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Ingredients

  • 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
  • 2 large eggs, beaten + 1 tbsp water
  • 1 c flour
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika – regular is fine if you don’t have smoked
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ¼ c vegetable oil
  • Honey Garlic Sauce:
  • ½ c honey
  • 2 tsp minced garlic
  • 2 tbsp soy sauce
  • 1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add cold water and cornstarch. Stir until well mixed.
Pour the cornstarch into the pan and stir until well blended and thick.
Remove the pan from the heat.
In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.
In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.
Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken pieces and cook each side for about 5 minutes or until golden brown.
Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well coated.
Serve hot and enjoy!

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