Super quickly to make .I'm not sure what it's called. CHARMING!!

 

Ingredients :

° 1 packet of cinnamon rolls, cut into wedges,

° 1 pack pie filling (peach, cherry or apple) on cinnamon rolls in  grease 8″ * 8″ skillet.

 

 

* Instructions:

Bake at 375 for 25 minutes. As soon as you have had dinner, sprinkle cinnamon powder on your face. Serve with a scoop of vanilla ice cream

Enjoy!

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Coconut-Cream-Pie

 

Ingredients:

°400 ml milk coconut (14 oz)

°400 ml 10% coffee cream (14 ounces half and half) – any 10% liquid cream will do

°2 eggs

°150g white sugar (3/4 cup)

°65 g cornflour or cornstarch (1/2 cup)

°1 tub of betty crocker fluffy white or philadelphia type icing, or sweet meringue type icing of your choice

°1 pinch of salt

°1 teaspoon vanilla extract

°1 pie crust already made graham crackers 22.5 cm in diameter

°100 g shredded coconut (1 1/4 to 1 and 1/2 cup)

*Preparation

take a saucepan

Put the coconut milk, cream, cornstarch, sugar, salt and eggs

Mix well

Bring to a simmer on medium heat, stir constantly

When the mixture begins to boil, and it has thickened enough, remove it from the heat (we are looking for a texture of hollandaise sauce)

Add the vanilla extract and 3/4 of the coconut

Pour over the pie crust

Refrigerate for at least 4 hours

Preheat your oven to 175°C (350°F)

Spread the rest of the coconut on the plate

Toast the coconut, until it has a golden color

Spread the icing on the pie

Sprinkle the toasted coconut over the pie

Serve it while the device is still firm

Enjoy !

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Cherry Cheese Coffee Cake

 

Ingredients:

+For the bars:

°1 1/2 cup butter, softened

°3 cups granulated sugar

°1 1/2 tsp salt

°5 large eggs

°1 1/2 tsp vanilla extract

 °1 1/2 t almond extract

°5 1/2 cups all-purpose flour

°1 1/2 teaspoon baking powder

°2 can pie cherry filling

+For icing:

°1 c icing sugar

°3 t milk

* Methods:

Preheat oven 350 degrees F. Line jelly roll pan (12×17) with foil. Spraying with non-stick spray. Put apart.

In the bowl of your stand mixer, cream the butter and sugar together, about 1 to 2 minutes. Add the salt, eggs, and vanilla and almond flavorings and continue to stir until fully incorporated.

 

Adding flour and baking powder also blend until just combined. Reserve 1 3/4 cups of batter. Spread/press remaining batter into prepared pan.

Garnish with cherry pie. Spoon the rest of the dough into small pieces over the cherry filling.

 

Placing in oven and baking for 50-60 min Remove from the oven and place the pan on a wire rack to cool completely.

Once cooled prepare the frosting. Whisk together icing sugar and milk until smooth and drizzle over bars. Cut into 35 squares and serve.

Enjoy !

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LEMON MERINGUE PIE

 

Ingredients

+For shortcrust pastry

°150 g butter

°125g icing sugar

°50g egg

°5g salt

°250g flour

+For lemon cream

°200g eggs

°130g sugar

°10g cornstarch

°80g lemon juice

°130g butter

+For the Italian meringue

°100g egg whites

°200g caster sugar

° 100 g of mineral water preferably

 

*Instructions

Preparing shortcrust pastry

In a mixing bowl, cream the butter and icing sugar with a spatula.

Add the salt and then the egg and mix.

Pour flour on work surface, dig a well, pour previous mixture to this well also knead the dough with your fingertips to obtain  ball.

Film in contact and refrigerate for 30 minutes.

Roll out your dough on a lightly floured work surface and prick the surface with a fork.

Lightly butter the inside of your circle.

Darken your circle with the dough, making sure to put the dotted side on the underside.

Prepare the lemon curd

In a mixing bowl, whisk the whole eggs and powdered sugar vigorously to make them foam.

Add the cornstarch and mix, be careful not to make lumps.

Boil the lemon juice and pour it over the previous mixture while stirring.

Pour everything back into the saucepan and heat, stirring, until the lemon cream thickens.

When the cream is cooked, off the heat, add the butter in pieces and smooth with an immersion blender.

Pour the lemon cream into the bottom of the pie, smooth the surface with a spatula and set aside in the cold.

Prepare Italian meringue

In a saucepan, bring the powdered sugar and water mixture to 118°.

When the syrup reaches 110°, whisk the egg whites vigorously so that they have the texture of shaving cream.

Pour syrup on egg whites, reducing speed of robot but let whisk run.

Raise the speed of the whip to the maximum and let the Italian meringue spin until completely cooled.

italian meringue

Decoration of lemon meringue pie

It is customary to isolate the lemon cream with a thin layer of meringue in order to preserve it.

Spread a thin layer of meringue on the lemon cream with a spatula.

lemon meringue pie

Pour the rest of the Italian meringue into a piping bag and pipe your meringue according to your inspiration of the moment.

Slightly burn the meringue with a blowtorch.

Keep cool before tasting.

Enjoy !

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Outback Steakhouse Onion

 

.Ingredients : 

°2 egg

°1 c milk

+Seasoned flour:

°1 c flour

°1 1/2 t salt

° 1/2 tsp. cayenne pepper

°1 C. paprika

°1/2 tsp.  ground black pepper

°1/4 tsp.  oregano

°1/8 tsp thyme

°1/8 tsp cumin

°1 sweet yellow or white-onion

°Vegetable oil for fry

Beat egg into milk in a bowl enough to hold onion.

In another bowl, combine the flour, salt, peppers, paprika, oregano, thyme and cumin.

Now it's time to slice the onion (the riskiest part of the operation).

First cutting 3/4 inch to 1 inch from top and bottom of onion. Removing parchment skin.

Using a sharp knife, cut 1 inch in diameter from the core of the onion.

Now, using a large, very sharp knife, slice the onion several times down from the center almost all the way down to create the "petals".

The first slice from the center of the onion should be 3/4 cut, turn the onion 90° and slice again to make an X through the first slice.

Separate halves sections very carefully, until onion is sliced ​​16 times.

Do not cut all the way to the bottom.

The last 8 slices will be a little disheveled, but your onion doesn't have to look perfectly like a flower. It will still taste good.

The sections of the onion tend to stick together and you need to separate them well to coat them more easily.

To help you separate the "petals, immerse the onion in boiling water for 1 minute and put in cold water.

Dip the onion in the milk and egg mixture and generously dip in the seasoned flour.

Once assured that the onion is well coated, dip again in the egg and milk mixture. Dipping twice in the mixture ensures that you have a well-coated onion and prevents the breading from falling apart when frying.

Let the onion rest for 15 minutes in the refrigerator until the oil is ready.

Heat the oil to 350°F in a saucepan or deep fryer.

There should be enough oil to completely cover the onion when frying.

Fry the onion top side up for 10 minutes or until golden brown.

When the onion is golden, remove from the oil and drain on a wire rack or paper towel.

Open the onion deeper from the center.

You can put a little dipping sauce in the center.

You can also use plain ketchup.

+Flowering Onion Dipping Sauce

°1/2 cup mayonnaise

°2 tbsp. ketchup

°2 tbsp. tablespoons prepared horseradish (the one in cream)

°1/4 tsp. paprika

°A pinch of oregano

°A pinch of black pepper

° pinch of cayenne pepper

Mix all the ingredients well in a small bowl, cover and cool well before serving.

Enjoy !

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Cheesy Garlic Scalloped Potato

 

Ingredients:

°1 kg of potatoes

°150 gr of garlic & herb cheese (Boursin type, Mme Loïc)

°25 cl liquid fresh cream

°25g of butter

°1 clove of garlic

°Salt pepper

*Preparation

In a saucepan, heat the single cream, the butter and the garlic & fine herbs cheese. Season with salt and pepper and mix well to obtain a homogeneous preparation.

Peeled & cutting potatoes into tranches  and arrange them in  gratin dish previously rubbed with a clove garlic.

Pour the mixture on top and bake for 50 minutes at 180°C.

Enjoy !

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Baked Chicken Thighs

 

INGREDIENTS

°4 onions, peeled and quartered

°60 ml (¼ cup) olive oil

°4 chicken thighs with skin on

°8 unpeeled garlic cloves

°45 ml (3 tbsp.) chopped coriander

°1 lime, for juice

°10 ml (2 tsp.) black pepper, cracked

°30 ml (2 tbsp.) honey

*PREPARATION

Put the grill at the center of the oven. Preheat oven 200°C (400°F).

In  skillet on medium-high heat, browning onions in 30 ml (2 tsp) of the oil. .

In a large baking dish, combine the chicken thighs with the onions and the rest of the ingredients except the honey. Salt. Brush thighs with honey.

Bake for 1 hour or until the chicken flesh easily detaches from the bone, basting the thighs with the pan juices halfway through cooking. Serve with pineapple and pepper ketchup (see recipe) and a green vegetable, such as wilted spinach.

Enjoy !

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Potato Croquettes

 

Ingredients

°500g potatoes

°200g white breadcrumbs

°200g flour

°75g butter

°3 eggs

°Oil

°Nutmeg

°Salt or fine salt

°Pepper

Mash the hot potato pulp.

2

Add the butter then season heavily with salt, pepper and nutmeg.

3

Clarify the eggs. Put the whites in a dish and the yolks in the mash.

Mix vigorously, then place everything in a piping bag without putting a nozzle. Form long sausages. Film and reserve in the cold.

4

Add a little oil to the egg whites and whisk briefly.

Cut the sausages into sections. Pass the sections in the flour, in the egg whites, then in the breadcrumbs.

5

Fry at 170°C max, drain, salt and serve quickly.

Enjoy !

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Baked BBQ Baby Back Ribs!!!

 

Ingredients:

°Half a c of chili ancho powder

°Half a c of white sugar

°Half a c of brown sugar

°Half a c of salt

°2 tablespoons freshly black pepper

°1 tablespoon cumin

°1 teaspoon dry mustard

°1 teaspoon cayenne pepper

°teaspoon beaten dried chipotle pepper

°1 rack of pork ribs

°1 cup barbecue sauce

 

*Directions :

Step 1

Preheat oven to 250°F (120°C).

For every in a small bowl till blended.

Step 3

Laying ribs meat-aspect down on aluminum. Prick the returned of the rib rack numerous instances with a knife.

Step four

Apply a layer of dry rub generously to all facets of the rib rack.

Fifth step

With rib rack meat aspect down, fold aluminum foil round to seal tight. Transfer to a plate.

Step 6

Baking in a preheated oven to cooked thru and cooked through, about 2 hours. Lift & cool for 15 mins.

Step 7

Raise the oven temperature to a hundred seventy five degrees Celsius.

Step 8

Open the tin foil, drain it and eliminate any accumulated juices and fats. Spread fish fry sauce on all facets of the rack.

Step 9

Position the rack with the beef aspect up and go back to the oven, leaving the tin foil open. Bake for 10 mins, then do away with from the oven, and brush some other layer of BBQ sauce on the beef aspect only. Repeat baking and combing with sauce four instances, for fifty mins to bake.

step 10

Slice rack into individual ribs and serve with extra BBQ sauce.

Enjoy !

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WOOLWORTH-CHEESECAKE

 

Ingredients:

° Evaporated milk, I use a well chilled 12 OZ can.

° Lemon Jello Gelatin, I use -3 oz, but you can using any taste you want.

 ° Cream-cheese, you will want PKG.Og-8oz-. • 1m. And 2/3 graham crumbs.

° 1 C water.

° 1 C sugar.

° 1/2 c. icing sugar

° 6 T. Margarine, you need to melt it.

° 4 T. Fresh lemon juice.

* Instructions :

Step 1 - Shake the evaporated milk, to start, also let cool for at least an hour to cool.

Step 2 - Melt Lemon Jello in hot water in  shallow mixing bowl with wire whisk about 2 min.

 

Step 3 – Mix graham crumbs with icing sugar and melted butter. To decorate, keep a third cup of batter.

Step 4 - Firmly push the rest into the bottom of a medium sized plate. Put it in the freezer.

 

Step 5 - Blend cream cheese with sugar also lemon or vanilla juice in other large mixing bowl, using a blender, to creamy & fluffy.

Whisk until well blended into cooled jelly.

Now cool the mixture.

Step 6 - Shake the package again and drain the chilled milk which can be evaporated into another large mixing cup. Beat, until light and fluffy, about 4 minutes, on a high beater. Add the cream cheese/jelly mixture.

Step 7 – Over the cooled crust, pour the mixture.

Step 8 - Sprinkle the rest of the breadcrumb mixture on top. Until cut into squares, let cool for several h.

Enjoy !

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SEAFOOD-SALAD-RECIPE

 

Ingredients :

°16 oz. crab meat (preferably grated)

°1/2 cup celery - small cubes

°3 tbsp. Red onion - very cubes

°1/2 tsp. Bay Seasoning

°2 tsp. Fresh lemon juice

°1/2 cup mayonnaise

°1 1/2 tbsp. fresh dill - chopped (or 1/2 teaspoon dry dill)

°salt and pepper as needed

*Methods :

In  bowl, place crab, celery, red onion, old bay, lemon juice, mayonnaise, dill, salt, and pepper.

Sweetly toss to wrap.

Serving or cover also putting in refrigerator. The salad will be kept in the refrigerator for up to 2 days.

Enjoy !

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FASHIONED GOULASH

 

INGREDIENTS

  

°500g minced meat

°1 chopped onion

°2 minced garlic cloves

°375ml water

°1 can of tomato sauce (425g)

°1 can of crushed tomatoes (395g)

°2 bay leaves

°20ml soy sauce

°1/2 tsp. salt

°1/2 tsp. paprika

°1 C. tablespoon herbs de Provence (or Italian spices)

°1/2 tsp. pepper

°300g uncooked macaroni

°50g grated cheddar cheese

*PREPARATION

 

Begin by cooking minced meat in a sauté pan and browning for a few minutes.

Then drain it in a colander and put it back in the pan.

Adding onion also garlic also cook, stir regularly, to onion becomes translucent (about 5 min).

Then adding the water, crushed tomatoes, tomato sauce as well as herbs (bay leaves, Italian spices), spices (salt, pepper also paprika) without forgetting soy sauce. 

Mix everything well, cover and cook for about 20 minutes.

Add the macaroni and continue cooking for another 30 minutes, still covered.

Stir occasionally.

At the end of cooking, remove the bay leaf and add the grated cheddar just before serve

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Fried Potato With Onion

 

INGREDIENTS

°1000g potatoes, cut into 4-5mm thick rounds, halved 200g 

°2 tablespoons vegetable oil, div divided

°To taste salt and pepper

*METHOD

STEP 1

Soak prepared potatoes in cold water for 45 minutes to remove starch.

2ND STEP

Insert the crusty plate into the pan, then place the pan in the appliance. Select AIR FRY, set temperature to 170°C and time to 30 minutes. Press the START/STOP button to start and let preheat for 3 minutes.

STEP 3

Dried 500 g of fries with a towel to very dry. Place them in a large salad bowl with ½ tablespoon of vegetable oil. Stir to coat all the fries with the oil.

STEP 4

Once the unit is preheated, place the potatoes and onions on the crisper plate. After 5 minutes, remove the pan from the appliance and shake the fries or stir them with silicone tongs. Put the pan back in place to resume cooking.

STEP 5

After 15 minutes, place the fries in another bowl and start again with the next batch of potatoes and onions from step 3.

STEP 6

Once all the potatoes and onions have been air fried, place them in the same bowl and add a tablespoon of vegetable oil. Select AIR FRY, set the temperature to 190°C and the time to 30 minutes. Press START/STOP to begin and let preheat for 3 minutes.

STEP 7

Once the appliance is preheated, place all the fries in the pan and resume cooking.

STEP 8

Remove the pan from the appliance after 5 minutes and shake the potatoes and onions.

STEP 9

When cooking is complete, add a little salt and pepper before serving immediately.

Enjoy !

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CABBAGE SOUP ROLL

 

*Ingredients:

°1 tsp olive oil

°450 g (1 lb) semi-lean ground beef

°1 chop onion

° garlic

°1/2 savoy cabbage, sliced

°1.5 L (6 c) beef broth

°125 ml (1/2 c) long-grain white rice

°1 can 540 ml tomatoes

°3 stalks thyme

*Preparation

In-saucepan, heat oil  heat. Cooking ground beef for 4 to 5 min, breaking up meat with wooden spoon, to it has lost its pink color.

Adding onion, garlic & cabbage. Cooking for 2 min.

Adding broth, rice, tomatoes also thyme. Bring to boil, & simmer on low-medium heat for 21 to 26 min.

Enjoy

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