KICKIN FRIED CHICKEN

 

Ingredients:

8 pieces of chicken, your choice breast, thighs, legs, etc.

1 C. milk

2 T. pickle juice

1 tsp. Tabasco sauce

1 egg, beaten

2 C. flour

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground sage

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/4 tsp. salt

1/4 tsp. oregano

Derictions:
Join milk, egg, Tabasco and pickle juice.Toss the chicken in with it and marinate for 1 hour in the refrigerator.Join all leftover fixings in one more bowl for digging.Presently I utilized a profound fryer, yet you can utilize an iron skillet and hotness oil to 350 degrees.Dig the chicken in the flour, back to the combination it was marinating in and afterward back into the flour.Put on a treat sheet and go on with the excess pieces.Let sit for 5 minutes prior to searing.Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Simply ensure the inside temp. is 160 degrees’.You can warm the broiler to 250 degrees and put the chicken on a cooling rack over a treat sheet to remain warm and fresh while wrapping up the rest.

Enjoy !==>

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Upside-Pineapple-Down-Cheesecake-Cake

 

Ingredients :

°1 1/2 c graham cracker crumbs

°1 t of sugar

°6 tablespoons salted or unsalted melted butter works well here

+For the cheesecake:

°8 oz pack cream cheese, we using Philadelphia cream cheese

°1 2/3 c sugar

°1/4 cup cornstarch

°1 tablespoon of vanilla

°2 extra large eggs

°3/4 cup heavy cream*

+For the cake:

° 20 ounces pineapple slices in juice, drained

°1/2 cup brown sugar

°4 tablespoons salted butter maraschino cherries 7 or more depending on your design

°5 tablespoons salted butter

°2/3 cup sugar

°2 large extra egg

°1/2 c buttermilk

°1 t powder -aking

°1 t vanilla

°1/4 tsp salt

°1/4 t soda baking

°1 1/4 c flour

 

*Instructions:

  The day before serving the cake, prepare the cheesecake. Preheat oven 350 degrees F. Prepare a 9-inch springform pan by wrapping the bottom and sides with heavy-duty foil. This is to make sure nothing in your pan leaks and water doesn't get into your pan when the cheesecake bakes.

Blending graham cracker crumbs, sugar &; butter. Pour into a 9-inch springform pan and using your hands or the bottom of a glass, press the crumbs into the bottom and up the sides about half an inch. (My husband/kids only pressed the bottom so that's what you see in the pictures. Either way, it's fine.

 

Bake the crust for 8 minutes and let cool. Make the filling. In  bowl, use an electric mixer , beat 1 package cream cheese, 1/3 cup sugar and cornstarch together over low heat until to a creamy consistency, about 3 minutes.  Scrape down sides of bowl if necessary. Stir in remaining cream cheese, one packet at a time, beating well after each addition. Increase mixer speed to medium and stir in remaining 1 1/3 cups sugar, then vanilla. Beat in eggs, one at a time. at time, beat well after . Stir in cream to  blended. The mixture should be light, creamy and

 

stormy. Be careful not to overmix at this stage. Placing pan , shallow baking plate (we used a roasting pan) &; pour hot water to it comes halfway up (about 1 inch), on side of cook la stove.

Gently transfer the mold to the oven. Baking to browned & center barely moves, fofr 1 h & 15 minutes.

Remove the cheesecake from the double boiler and let cool on a wire rack for 2 hours. Covering top of pan loosely with plastic wrap & chill overnight in refrigerator. On the day of the service, prepare the cake. Spraying 9-inch cake pan with cook spray. Melt 1/2 cup brown sugar and 4 tablespoons butter in a small saucepan until sugar dissolves and mixture is fully blended. You just need the sugar and butter to melt and mix together. Remove from the heat and pour into the prepared cake pan, tilting it back and forth to evenly cover the entire bottom.

 

 We use 7 pineapple rings (some cut in half) and 13 cherry halve for our design. You don't have to cut your cherries, you can leave them whole if you wish. Time you have determined how many fruits you need for your design, pat them all dry with paper towel, then organize them in pan on top of caramel sauce layer. If your cherries are cutting in half, placing them in pan, cutting side up so that uncut side is on top when you flipping your cake.

 

Making cake batter. Melt the 5 tablespoons of butter in a large microwave-safe bowl. Cover and microwave on high power for 1 minute or until butter is melted. Adding sugar, stir with a whisk. Add the eggs and whisk to combine. Whisk together buttermilk and next four ingredients (buttermilk to baking soda.) Add flour and stir until well blended (do not over stir.) Pour inGently spread the batter in the pan over the fruit layer. Bake at 350 degrees F. for 30 mn Leave to cool for 1 minute in the pan. Place a rimless baking sheet (or flip it over for a flat surface) upside down on top of the cake pan and invert the cake onto the sheet. Cool completely.

 

To assemble, remove the chilled cheesecake from the fridge and remove the sides from the springform pan. Leave the cake in the bottom of the springform pan to serve. Place the cake on a serving platter, then using a large spatula, lift and slide the cooled pineapple cake out of the pan and onto the top of the cheesecake. (You need the rimless sheet/plate so you can easily slide the cake off.Slice and serve with warm caramel sauce and additional cherries, if desired.

Enjoy !

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LEMON CAKE

 

Ingredients : 

+For lemon cake, I used:

°2¼ cups cake flour.

°A t of baking powder.

°1/2 t kosher salt.

°1¼ c of low-fat milk.

°4 egg whites.

°1½ cups granulated sugar. 

°2 teaspoons of grated lemon peel.

°Stick butter .

°1/2 t lemon extract.

+To make lemonade cream sorbet:

°Soft cream cheese box.

°1 stick of soft butter.

°2¾ c powder sugar.

°2 tablespoons fresh lemon juice.

°1 t lemon peel.

°1 t of pure vanilla extract.

°Pinch kosher salt

* Methods :

Step 1:

Time be preheated to 350°F, with wire rack in middle oven, greased & coating two 8-inch around cake pans, lined with paper, also greased with butter, and set apart.   

Step 2:

After that, I sifted everything together; Cake flour, baking powder, and salt in a medium-sized mixing bowl.

Step 3:

In a medium mixing bowl or large measuring cup, whisk together milk and eggs until well blended.

The fourth step:

In bowl of a stand blender or  mixing basin, you mixing granulated sugar with the lemon peel and rub them together with your hands until the sugar is sticky and fresh.   

Fifth step:

In this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.

Sixth step:

Next, I whisked the lemon extract together and, using a medium speed mixer, added 1/3 of flour mixture, suit by 1/2 of the egg/milk mixture, & whisked to well mixed.   

Seventh step:

Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/milk.

Step 8:

I continued whisking until smooth, mixing until smooth, then added the other dry ingredients and mixed again until well blended.

Step 9:

Next, I added another 2 minutes on medium speed, beating constantly, to make sure the mixture was well incorporated and that enough air had been pumped in.

Step 10:

I used a rubber spatula or offset spatula to smooth the tops of the cakes once they were evenly divided.

Step 11:

The next step was to bake for 30 to 35 minutes until the buns had risen completely, then came back softly when pressed, a small knife inserted in the middle and came out clean.   

Step 12:

I put the cake pans on a wire rack and let them cool for 5 minutes before removing them from the pans to cool completely.

Step 13:

Frosting To make cream cheese and butter smooth, use a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes, or until no lumps remain.   

Step 14:

Reduce the mixer speed and gradually add the powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of lemon peel, 1 teaspoon of vanilla extract and 1 teaspoon of salt until well combined.   

Step 15:

Then you can freeze the cake, spreading the decorations on all sides, and using the decoration you like for lemon cake.

Enjoy !

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SANDWICH AND FRIES

 

Ingredients:

°2 portions of bacon

°three slices of white bread

°100gm grilled chicken breast, sliced

°1 tomato reduce into slices

°1 slice Emmental cheese

°2 lettuce leaves

°1 teaspoon mayonnaise

*Method:

Fry the bacon till done. Toast slices of white bread.  

Sliced ​ chicken breast & tomatoes.

Butter 1 slice toast. On top of it is an Emmental slice, 1/2 chicken, a tomato tranche and lettuce leaf.

Spread ½ teaspoon of mayonnaise on the next slice of toast and set the mayonnaise aspect at the lettuce. Repeat, omitting cheese and include bacon earlier than lettuce. Spread 1/2 of a teaspoon of mayonnaise at the final slice; Put the mayonnaise down.

 Cut the sandwich into quarters, securing every quarter with a toothpick.

Enjoy!!!

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Italian Cream Cake Recipe

 

What you will need

°5 large eggs (separated)

°1 teaspoon baking soda

°2 cups / 9 ounces

°all purpose flour)

°1 stick (4 ounces) butter (softened)

°1/2 cup shortening

°2 cups sugar (granulated)

°1 cup buttermilk

°1 1/2 teaspoons vanilla extract

°1 c coconut 

°1 cup pecans or walnuts (chopped, divided)

+Icing:

°1 package of 8 ounces

°cream cheese (softened)

°1 stick (4 oz) butter

°1 box (1 pound) confectioners' sugar (about 3 3/4 cups unsifted)

°1 teaspoon vanilla

°1 to 2 t milk or cream

+Topping: 1/4 cup pecans or walnuts (chopped)

*How to do it

Heat oven to 350 F. Butter & flour three 8-inch cake pans.

Separate the five eggs, placing the egg whites in a stainless steel or glass bowl. Beating egg whites to stiff peaks form; put aside.

Combine flour and baking soda in a bowl; Mix well and set aside.

In a large bowl with an electric mixer, beat 1 stick of butter and shorten until fluffy; add granulated sugar and cream with butter mixture until light and fluffy. Add the egg yolks and beat well.

Adding flour & soda mixture to cream mix alternately with buttermilk. *

Stir in 1 1/2 teaspoons of vanilla.

Add the 1 cup coconut and 1 cup chopped walnuts.

Incorporate the egg whites.

Pour into 3 prepared cake pans; bake in preheated oven 25 to 30 minutes or until toothpick inserted in center comes out clean.

Icing

Beat cream cheese with 1 stick of butter until smooth; beat in the confectioners' sugar. Add vanilla and beat until smooth. If the frosting is very firm, beat in small amounts of cream or milk to obtain a good consistency.

Spread over cake layers, then top with 1/4 cup chopped walnuts and 1/4 cup coconut, as desired. See below for toasting instructions.

*To alternate between dry ingredients and buttermilk, mix in one-third of the flour, then one-half of the buttermilk. Mix in another third of the flour and the rest of the buttermilk. Add the remaining flour and mix well.

Enjoy !

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Lasagna recipe

 

Ingredients : 

+For the lasagna

°20 lasagna sheets

°125 g  cheese

°For bolognese sauce

°500g meat

°400 g crushed peeled tomatoes

°3 onions

°8 cl of olive oil

°Chopped parsley

+For the bechamel sauce

°50 cl of milk

°40g butter

°30g flour

°Salt or fine salt

°Pepper

°Nutmeg

*Preparation

1

Prepare the lasagna

 Pre-cook the lasagne sheets in boiling water for 1 minute, cooking them two at a time.

Drain on paper towels.

2

Prepare bolognese sauce

Sauté the chopped onions in olive oil for 5 minutes. Then add the minced meat and brown. for 4 minutes, to color it. Add the tomato pulp, salt, pepper and simmer for 10 minutes.

3

Prepare the bechamel sauce

Melt the butter in a saucepan over low heat. Add the flour and heat while stirring, until the mixture looks like a honeycomb.

Add the cold milk little by little, while mixing.

Stir constantly until the sauce thickens.

4

Preparing the lasagna dish

Preheat the oven to 210°C or Th.7.

In each individual dish (or a large collective dish), you now only need to alternate a little bechamel sauce, a layer of lasagna, a layer of Bolognese sauce, a layer of bechamel, a layer of lasagna, etc.  Finish with the bechamel sauce and cover with grated cheese.

5

Bake for about 20 minutes, until the bechamel is golden brown.

Enjoy !

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Beef Liver and Onions

 

Ingredients

– 1⁄4 cup flour

– 1⁄2 teaspoon salt

– 1⁄8 teaspoon pepper



– 1 lb beef liver

– 1⁄4-1⁄2 cup butter

– oil, to taste

– 2 cups thinly sliced onions

– 1 -2 tablespoon fresh sage, minced

– 1⁄2 cup beef stock

– 1⁄4 cup dry white wine

– 1 tablespoon minced Italian parsley

Instructions



– Combine flour, salt and pepper in bag.

– Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.

– Heat skillet with 2-3 tablespoons of butter and a dash of oil.

– Saute the onions on medium heat until tender and glossy.

– Transfer to side dish and sprinkle with sage, salt and pepper.

– Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.

– Add liver and sear 5 minutes until brown.

– Inside meat should be slightly pink.

– Return onions to pan til heated.



– Remove liver and onions from pan and plate.

– Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.

– Pour over liver and onions, sprinkle with parsley and serve.

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FRIED-POTATOES-WITH-ONIONS

 

INGREDIENTS :

° 4  potatoes.

° 1 large onion, thinly sliced.

° 1 teaspoon of butter.

° 1 teaspoon of olive oil.

° ½ teaspoon of garlic powder.

° 1 pinch of dill (or the herb/herb of your choice).

° 1 salt and pepper.

*PREPARATION :

1. Start by peeling your potatoes. Cut them into thin slices.

2. Do the same with your onion.

3. In a large frying pan, and over medium heat, melt the butter and pour in the olive oil.

4. Place potato rings and onion rings in your skillet.

5. Cover the pan and fry for about ten minutes.

6. Once ten minutes are up, flip your potato rings / onions with  wooden spatula so they don't break. If the potatoes seem too dry, do not hesitate to add an additional knob of butter for the rest of the cooking.

7. Sprinkling your potatoes with garlic powder, dill (or herb/herb of your choice), salt also pepper, then fry for another 5 minutes, covering the pan again.

8. Serve immediately. Enjoy your lunch !

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Garlic Parmesan Fries!!

 

Ingredients:

°2 - 2 kilos of potatoes

°2 tablespoons olive oil

°1 teaspoon salt

°Half a teaspoon pepper

°2 tablespoons butter*

°2 garlic cloves

°¾ c parmesan

°¼ c parsley

 

*Directions

Preheat oven to 400 degrees.  

Peel potatoes &; reduce them to matchstick strip, an inch huge &; an inch thick.

Placing potato tranches in  gallon zip-top bag also toss with olive oil, 1/2 tsp salt, an&d 1/2 tsp pepper.

Line  baking sheets with paper.

Lay the potato slices in a unmarried layer on every baking tray.

Bake the potatoes in a preheated oven for 30-35 mins, flipping midway through.

During the remaining five mins of baking, warmth the butter and garlic over medium warmth in a small saucepan for 1-2 mins, stirring constantly. When garlic starts to show brown, dispose of from warmth.

In a huge bowl, integrate potatoes, garlic butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, Parmesan cheese, and parsley. Stir till the potatoes are frivolously covered.

Serve right now and 

Enjoy !

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Big Mac French Toast

 

Ingredients:

°four eggs.

°½ cup of milk.

°½ cup of cream.

°½ teaspoon garlic powder.

°1 teaspoon of salt.

°1 teaspoon of black pepper.

°three slices of bread.

°1 teaspoon of oil.

°1 teaspoon of butter.

°Pinch of sesame seeds. 

°four slices of American cheese.

°2 cups burger meat.

°1 teaspoon of salt.

°1 teaspoon of black pepper.

 

*Instructions:

Whisking eggs, milk, cream, garlic powder & seasoning to making French toast batter. Dip the slices of bread in it and allow them to soak.

Heat the butter and fry the 3 slices of bread - top one with sesame seeds and the other  with cheese.

 

Mix mince with salt and pepper and form into square burger patties.

 

Add a touch extra oil and fry each on the equal time, then layer the Big Mac French toast.

Start with the primary piece of French toast then top with sauce, onion, lettuce and the primary burger. Top with pickles, then 2nd piece of French toast, accompanied by sauce, onion, lettuce and pickles. Add the final layer of French toast and Enjoy !

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Cinnamon Apple Cake

 

Very soft and light cake.

* ingredients :

8 people

°Flour 150 grams of flour

°Butter 130gm melted butter

°Sugar 130gm sugar

°apples 2 apples

°eggs 2 eggs

°2 tbsp. to c. Cinnamon powder

°1 sachet of baking powder

* Methods:

Heat oven to 180 ° C.

2

Mix the flour, sugar, cinnamon powder and baking powder.

3

Add eggs and melted butter.

4

Peel the apples, cut them into cubes and put them in the dough.

5

Pour the preparation into a butter tin and bake for about 30 minutes.

Enjoy !

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