Chocolate-Eclair-Cake

 

Ingredients:

°1 c water

°1/2 c butter

°1 c flour

°4 eggs

°1 package (8 ounces) cream cheese

°1 large can (5.1 ounces) instant vanilla pudding

°3 c milk

°1 8 oz. container of cool whip (you won't use the whole container) 

°chocolate syrup

* Methods : 

Preheat oven 400. Greased 9″*13″ glass baking dish.

+Lightning Crust

In a medium saucepan, melt the butter in the water and bring to a boil. Remove from fire. Stir in the flour. Add one egg at a time, mixing thoroughly before adding another egg. Spread mixture into pan, evenly covering bottom and sides. * If the sides of your pan are over greased you won't be able to get the mixture to stay on the sides, so be sure to grease lightly

Bake for 30-40 minutes or until golden brown

check from time to time

Do not overcook the crust

Removing from oven and let cool totally

+Filling

Whipping cream cheese in  bowl

In another bowl, make vanilla pudding. Make sure pudding is thick before mixing it with cream cheese

add cream cheese pudding

mix to there are no more lumps

Leave to cool in fridge

When the crust is completely cooled, pour filling

Garnish with thick layer of fresh whip & serving with chocolate syrup

Enjoy !

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*Coconut Cake with Seven-minute Frosting*

 

What you will need:

+For cake:

°6 eggs

°1 1/2 cups coconut milk (good quality, not "light")

°7 tablespoons sweetened shredded coconut (cooking type)

°1 cup of sugar

°1/8 tsp salt

°1 cup butter (or coconut oil, melted)

°2 cups all-purpose flour

°4 tbsp.yeast

+For the Coconut Fluffy Frosting:

°3 egg whites

°1 cup of sugar

°1/2 tsp. cream tartar

°Pinch of salt

+Optional: 2 tbsp. coconut extract (or 1 tablespoon coconut rum)

°1/3 cup sweetened shredded coconut

*How to do it:

Preheat oven 350 F. Grease 2 9-inch cake pans.

Stir the grated coconut into the coconut milk. Set aside to soak.

Separate egg whites TO yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks in a large mixing bowl.

Beat the egg whites with an electric mixer until stiff (like whipped cream). Put aside.

For the yolks, add sugar, salt and melted butter or coconut oil. Beat until smooth (1 minute).

Stir the baking powder into the flour, then add this to the yolk mixture. Also, add the coconut milk with the grated coconut. Beat 1-2 minutes or until well combined.

Fold beaten egg whites to batter, OR usng your electric mixer on low speed; beat only enough to combine (20 seconds). Pour the batter to the prepared pans and baking for 30-40 min. Cool before frosting.

Enjoy !

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BANANA PUDDING**

 

What you will need

°3/4 cup granulated sugar

°1/4 tsp salt

°1/2 cup all-purpose flour

°3 cups milk, low fat or whole

°3 large egg yolks

°3 tablespoons butter, room temperature

°2 teaspoons vanilla

°1 box of vanilla cookies

°3 to 4 bananas, ripe but firm

°2 c sweetened whip cream

°1 banana (sliced, for garnish)

*How to do it

In bowl, combine sugar, salt also flour; stirring to combine. Slowly stirring in milk to smooth. Pour to top of double boiler on simmering water. Cook, whisk frequently, until mix begins to thick.

In a small bowl, whisk the egg yolks; Gradually stir in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to double boiler, stir in vanilla and butter and continue whisking and cooking until thickened. Remove from heat and let cool slightly.

In tall dessert glasses or a 2-quart serving dish, layer vanilla wafers, then slice banana.

Spoon some of the pudding over the banana layer, then layer more vanilla wafers and banana slices, topping with the pudding. Serve with whipped cream topping. If you're using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, then top with a dollop of whipped cream.

Garnish each serving with a few banana slices and a sprig of mint if desir

Enjoy !

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Pecan upside down cake*

 

INGREDIENTS:

° sauce-caramel

°310 ml  sugar

°60 ml (1/4 c) Scotch (whiskey or bourbon)

°60 ml (1/4 c) water

°30 ml (2 tbsp.) light corn syrup, preferably

°250 ml (1 c)  cream, hot

°60 ml (1/4 cup) salted butter

°375 ml (1 1/2 c) pecan halves

+Cake

°500 ml (2 c) all-purpose flour

°180 ml (3/4 cup) pecans, finely chopped in a food processor

°5 ml (1 tsp) baking soda

°1 ml (1/4 tsp) salt

°125 ml (1/2 c) un-salted butter

°60 ml (1/4 c) canola oil

°375 ml (1 1/2 c) brown sugar

°5 ml (1 tsp) vanilla extract

°3 egg

°250 ml (1 c) buttermilk

*Methods

Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.

butterscotch caramel sauce

In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on  golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans. To book.

Cake

In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.

In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the baking dishes over the caramel. Bake for about 50 minutes . Leave to cool about 30 min. 

Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.

Serve warm or cold and top with whipped cream if desired.

Enjoy !

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Whack-Green-Beans

 

Ingredients :

° 350g green bean 

° 500g potato

° 1/2 bunch parsley

° 2 garlic

° 1 tsp olive oil

° 14g butter

° Salt & pepper

°Pan-fried green beans & potatoes

° Boil a large quantity of water and immerse the green beans in boiling water, cook them for 5 minutes for me (see the notification on the package) if they are fresh, about 15 minutes and drain them. 

Pan-fried green beans & potatoes

In a sauté pan, put the olive oil and sauté your potatoes, it should take 5 minutes otherwise you can use the lid, they will cook with the help of the steam, check the cooking with the help of a knife. - Add the green beans, butter, salt, pepper, garlic and brown for about 3-4 minutes, moving with the pan (do not mix otherwise the green beans will be boiled). Serve as an accompaniment to grilled meat or fish.

Enjoy !

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Super Nacho Platter

 

Ingredients for Mexican Nachos

°1 hot jalapeno pepper 

°1 to 2 green onion

°300 g cheddar  cheese (2 cups)

°300g nachos 

°Slice black olives

°Sour cream

°1 tomato

°Salsa-sauce

°Guacamole

°Hot sauce, if you like that

With this recipe, you will be able to delight all your last-minute guests, easily & at low cost.

All the ingredients in this recipe blend extremely well together and bring a feast of flavor to your mouth. 

You can omit the jalapeno pepper if you don't like the heat, but I think it aids.

Enjoy !

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Garlic-Butter-Steak & Potatoes-Skillet

 

Ingredients

 

°1 fillet of meat, around 340 g (here an elk fillet for 2 people)

°1 teaspoon of pepper

°3/4 tsp dried thyme

°1 teaspoon of butter

°1 teaspoon olive oil

+For the garlic sauce:

°2 large heads of garlic

°375 ml chicken, beef or vegetable broth

°175ml red wine

°1 to 2 tsp cold butter

°salt / pepper

* Methods 

 

Trim and pat the piece of meat dry; season with pepper and thyme. Covering & refrigerate for 1 to 5 h.

 Meantime, detach clove from garlic heads but do not peel them. Rinse & putting in a saucepan; covering with boil water &; bring to a boil.

 Reduce heat & simmer for 20 to 30 min  Peel & reduce to homogeneous purée. Reserve in fridge.

 Preheat oven 400°F or 200°C. In an ovenproof skillet, heat the butter and oil over high heat. Brown the meat for 45 to 60 seconds on each side.

 Place in the oven and roast until the desired degree of doneness is reached, 6 to 10 minutes, depending on the volume of the piece of meat. Place the meat on a cutting board and cover with aluminum foil to keep warm.

Enjoy !

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How to make 7 Layer Salad

 

Ingredients

° 8 cups iceberg or romaine lettuce

° 1 ½ cups frozen peas, thawed

° 1 red or yellow bell pepper, diced

° ½ cup cherry tomatoes cut in half

° 3 sliced ​​green onions

+Ranch Dressing:

° 1 ¼ cup mayonnaise

° ¼ cup sour cream

° ½ teaspoon garlic powder

° ½ teaspoon onion powder

° 1 tablespoon of fresh parsley

° 1 tablespoon of fresh dill

° 2 teaspoons of sugar

° salt and pepper to taste

+Toppings:

° 6 slices of bacon cooked and crumbled

° 2 cups of cheddar cheese

 

*INSTRUCTIONS

– In a large salad bowl, spread the salad mixture evenly over the bottom. Sprinkling red pepper, red onion & peas over top.

 

– In a medium mixing bowl, combine mayonnaise, sugar, salt and pepper until smooth and well blended. Spread the mayonnaise mixture evenly over the tops of the peas.

– Spread the Cheddar cheese evenly on top of the mayonnaise mixture. Sprinkle the bacon evenly over the top of the cheese.

 

– Cover and refrigerate for at least 4 hours before serving.

Enjoy !

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Peanut Butter Balls

 

INGREDIENTS (2 PEOPLE)

  °100g peanut butter

  °25g butter

  °1 egg

  °85g caster sugar

  °85g flour

°PREPARATION

Mix the slightly melted butter with the peanut butter

Beat egg and sugar

Add the 2 mixtures

Add flour

Mix the dough by hand and make small balls to scatter on the plate

Bake for 15 to 20 minutes in the oven at 180°C

Enjoy !

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Classic Southern Caramel Cake

 

Ingredients:

°180g rice

°750ml milk (whole)

°1/2 vanilla pod or 1 lemon zest

°3 eggs

°100 g of sugar approximately (to taste)

°Caramel

°100g sugar

°1 terrine

°1 springform or savarin mold

°1 dish for the bain-marie

°1 small saucepan

°1 tea towel

   

 *Preparation

 

Blanch the rice in a saucepan by throwing it in boiling water for 3/4 minutes then drain and rinse

In a saucepan, cook the rice in the milk with the half split vanilla pod for about 30 minutes so that the rice is well cooked and the milk is almost absorbed (watch!)

In a bowl, mix the 3 eggs with the sugar then add the rice gradually (so as not to cook the eggs because the rice is hot)

Caramelize a mold by melting the sugar with 2 tablespoons of water in a small saucepan. The sugar browns & let it color mahogany brown with darkening. At this point, pour it into the mould. Be careful not to burn yourself by taking a tea towel to tilt the mold to evenly distribute the caramel everywhere

Pour the mixture into the mold

Put in the oven and cook in a boiling water bath for about 25 minutes at about 160°

Unmold while still hot and serve warm or cold.

Enjoy !

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Steak Bites with Garlic Butter

 

We will send you:

°300g Sirloin steaks

°450g Potatoes

°1 bunch of parsley

°2 cloves garlic

°1 Lemon

°1 Cauliflower

°18g Black & white sesame seeds

*You will need:

°medium pan

°zester

°Olive oil

°2(4) tbsp. Butter

°Salt and pepper

*Preparation

Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Add 2 tbsp. of butter in a bowl (double for 4 portions) and let soften at room temperature. Roughly chop the parsley leaves and stems. Remove and discard cauliflower core; cut the head into large florets. Zest and squeeze the juice from the lime. Finely chop the garlic.

On a lined sheet pan, toss potatoes and cauliflower with olive oil, salt and pepper. Organize in a single layer & roast, 30 to 35 min Remove from heat and set aside in a warm place.

While the vegetables cook, in a medium pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; salt and pepper. Add the steaks to the pan and cook, 3 to 5 minutes per side, or until they reach the desired degree of doneness (to ensure an even temperature, turn them at least twice during cooking).  Transfering to a cutting board & leave cooking juices in pan. Letting stand at least 5 min before serve.

When steaks cook, in bowl, combine butter, ½ parsley, ½ the garlic also as much of the lemon juice as you’d like; Adding salt & pepper to taste.

To serve

In a bowl, combine the remaining garlic, sesame seeds, lemon juice and 1 tbsp. olive oil; Add salt and pepper to taste. Drizzle sesame seed mixture over roasted potatoes and cauliflower; mix to combine. Divide the vegetables and steaks between your plates. Place a spoonful of compound butter on the steaks. Garnish with the remaining parsley. Enjoy your lunch!

Enjoy !

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Farmer's Casserole!!

 

Ingredients:

°3 c brown potatoes

°3/4 cup shredded Pepper Jack cheese

°1 cup cooked pork, diced

°1/4 cup chopped green onion

°4 scrambled eggs

°1  can evaporated milk

°1/4 teaspoon ground black pepper

°/8 teaspoon salt

*Methods :

Heat the oven to 350 degrees Fahrenheit (175 degrees C). Greased 2-L baking tray.

Organize brown potatoes equally in bottom of prepared dish. Sprinkling with pepper jack cheese, ham, & green onions.

 

In  bowl, mix eggs, evaporated milk, pepper, also salt. Pour egg mix on potato mixture in dish. The dish can be cover and refrigerated at this point for several h or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if previously prepared and cooled) in the preheated oven, or until a knife inserted in the center comes out clean. Leave it for 5 minutes before serving.

Enjoy!

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ENGLISH MUFFIN BREAD!!!

 

Ingredients

°5 1/2 cups lukewarm water

°3 pack (24 grams total) active dry yeast

°2 tbsp. salt

°3 tbsp. sugar

°11 c bread flour 

 

*Instructions

Combine all ingredients in a large bowl and stir until incorporated and let rise until doubled in volume. Divide the batter into 4 loaf pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush the top with melted butter. Bake an additional 10 minutes or until golden brown.

Let cool. Best when eaten grilled.

Enjoy !

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Jumbo shrimp potato

 

medium yellow potatoes

°30ml olive oil

°2 minced garlic cloves

°1 small onion chopped

°1 coarsely chopped medium red bell pepper

°1/2 cup white grape juice

°1/2 cup cup water

°5ml vinegar

°12 oz frozen jumbo shrimp, peeled

°1 medium fresh zucchini cut into small pieces

°10 ml low sodium Italian seasoning mix

°1 ml ground black pepper

°1 lemon divided

°1/4 cup parmesan cheese

*INSTRUCTIONS:

Pierce skin of each potato with fork; microwave on high for 2 minutes. Flip the potatoes and microwave for another 2 minutes. Remove from the microwave and let cool slightly.

While potatoes cool, heat olive oil in  saucepan. Add the garlic, onions and peppers, then cook for about 3 to 4 minutes. Cut the potatoes into cubes. Add the juice, water and vinegar to the saucepan, bring to a boil. Stir in shrimp, zucchini, potatoes and seasonings.

Return to the boil and simmer, 5 to 8 minutes, until the shrimp, potatoes and zucchini are cooked. Cut the lemon in half; squeeze the juice from one half into the pan. Serve with parmesan and lemon slices from the remaining half. Makes 4 servings.

Nutrition information

Sauteed Shrimp with Yellow Potatoes and Red Peppers

Enjoy !

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Pecan-Upside-Down-Cake

 

INGREDIENTS

+Caramel filling

°1 c pack dark brown sugar

°1/2 c butter

°1/4 c water

°1 1/2 c (375 mL) pecan halves

+Cake

°1 1/4 c  Flour

°3/4 c  Cocoa

°1 C. 1/2 tsp (5 mL) baking powder

°1/2 tsp. (2 ml) coffee

°1/4 tsp. ( salt

°1/4 tsp. (1 ml) baking-soda

°1 c softened butter

°1 c sugar

°1 C. 1/2 tsp (5 mL) vanilla extract

°3/4 cup (180 ml) well-stirred Egg-Any* liquid eggs

°1/2 cup (125 mL) buttermilk or plain yogurt

*PREPARATION:

Preheat oven 350°F (180°C).

Blend brown sugar, butter also water in saucepan; boilling over heat, stirring often, to sugar is melted also mixture is smooth, 3 to 5 min. Chop 1/2 cup (125 mL) pecans. Stir all the pecans into the caramel and spread in the bottom of a buttered 10-inch (25 cm) non-stick tube pan.

Cake

Combine flour, cocoa, baking powder, coffee, salt and baking soda. Beat the butter into a frothy cream. Adding sugar, vanilla extract & eggs. with buttermilk or yogurt, stirring this mix into dry ingredients.

Dropping spoonfuls of this mix over caramel and smooth surface. Bake for 40 minutes or until a toothpick inserted in the center comes out dry. Invert the cake onto a plate and let stand for 2 min. Removing mold also replacing pecans that would have remained attached to the bottom of the mold. Cool completely before slicing.

Enjoy !

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