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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Cinnamon rolls in another way

 

OMG....2 can cinnamon roll quarter, 1 can apple pie fill, 1/2 c chop walnuts or pecan blended in bowl. Pour to spray 9x13 baking dish. Cinnamon frosting for topping when it comes out of the oven.. Bake at 350 for 45 minutes... 

Enjoy !

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CHEESY SCALLOPED POTATOES!

 

These cheesy French fries are dipped in a creamy cheese sauce and baked to perfection. In a quick nutshell, this classic side dish takes less than an hour from start to finish. They are sure to grace your holiday feast.

Cheese fries are our favorite way to make french fries. My Cheese Potato Recipe is the perfect side dish to pair with any meal, especially cheese-covered ham and the best Thanksgiving turkey recipe. Although it’s technically au gratin, you’ll love this recipe no matter what you call it!

Ingredients

° 2 pounds russet potatoes
° Semi a cup of butter
° All-Purpose Flour Cup
° 2 cups skim milk or half and half
° salt pepper
° 2 1/2 cups shredded fresh cheddar cheese, divided
° Paprika for decoration
° Freshly garlic or chopped parsley for decoration

Description:

Preheaat oven to 350 °F, & brush a 13″x 9″ baking pan with cooking spray.Bring a large pot of water to a boil. Scrub the potatoes and put them whole in boiling water for 20-25 minutes. It does not need to be cooked completely, but it should be easily pierced with a sharp knife.Take it out of the water, let it cool, and let it work.

Meanwhile, make the cheese sauce.Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the flour is golden brown; About two minutes.Add the milk and cook, stirring often, until thickened; about 23 minutes.Remove from heat and mix with grated cheese. Season with salt and pepper.

Place a third of the potatoes, overlapping in a single layer, in a baking dish, and season with salt and pepper. Spoon about a third of the cheese sauce over the potatoes. Repeat for two more layers. Pour all the remaining cheese sauce over the top layer of potatoes. Spread to ensure all potatoes are covered.

Sprinkle with 1/2 cup shredded cheddar cheese (if desired) and paprika (about 1/8 teaspoon, just for color).

Bake in the oven at 350 degrees for 20-25 minutes, or until the sauce has bubbled.

Garnish with fresh chives or parsley, if desired. Submit it right away.

Enjoy !

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Wendy's-Chili

 

Ingredients

 

° 2 pound beef

° 3 1/2 c tomato juice.

 

° 1 (29 oz) can tomatoes

° 1 (15 oz) can of beans, drained.

 

° 1 (15 ounce) can pink (pinto) beans

° 1 onion, chopped

 

° ½ cup celery, diced

° ¼ c green bell pepper

 

° ¼ c chilli powder

° 1 t of ground cumin

 

° 1 ½ teaspoon garlic powder

° 1 teaspoon of salt

 

° ½ teaspoon of pepper

 ° ½ t of dried oregano

 

° ½ t of sugar

° ⅛ t cayenne pepper

 

*Preparation

– In a skillet, cook the minced meat and drain the fat.

 

– In a large saucepan, place the beef and add all the ingredients indicated.

– Let simmer for 1h30, stirring occasionally.

 

– You can also cook it in a slow cooker over low heat for 3 to 4 hours.

Enjoy !

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Chicken & Dumplings

 

Ingredients

+Ontario egg

°1 lb (500 g) Ontario Chicken, chopped

°1/4 cup (50 mL) Ontario Carrots, grated or finely chopped

°3 tbsp (45 mL) sliced ​​green onions

°3 tbsp (45 mL) cilantro, finely chopped (optional)

°2 tbsp (25 mL) grated ginger

°2 tsp (10 mL) soy sauce

°1/2 tsp (2 mL) sesame oil

°1/4 tsp (1 mL) cayenne pepper flakes, crushed

°1/8 tsp (0.5 mL) turmeric

°1 tsp (5 mL) fine lemon zest, finely grated

°Salt and pepper

°wonton wrappers

°4 cups (1 L) chicken broth

+Dip:

°3 tbsp (45 mL) Ontario Honey

°3 tbsp (45 mL) fresh lime juice

°1 tbsp (15 mL) Ontario Carrots, finely grated

°1 tbsp (15 mL) rice vinegar

°2 tsp (10 mL) grated ginger

°1 tsp (5 mL) soy sauce

*Instructions

In a bowl, combine the egg, chicken, carrot, green onions, cilantro (if using), ginger, soy sauce, sesame oil, cayenne pepper flakes, turmeric and lemon zest; Add salt and pepper to taste.

Spread 1 wonton wrapper on the work surface, covering the other wrappers with a damp kitchen towel to prevent them from drying out. Moisten the edges of the casing with water. Place 1 tbsp. 1/2 tsp (5 mL) heaping filling in centre; fold the 4 corners over the center and pinch together above. Seal each edge. (You can also bring the corners together and turn them to completely enclose the filling.) Repeat with the remaining chicken mixture.

In a large saucepan, bring broth to a boil over high heat; cook the dumplings in batches for 6-8 minutes. Remove with a slotted spoon and set aside.

Enjoy !

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FRIED POTATO & ONION

 

Ingredients

°500g potatoes

°3 large onions

°2 tbsp. oil soup

°3 tbsp. vinegar soup

°salt pepper

*Preparation

Peeled, washing also cutting potatoes lengthwise as for fries. Salt them, let them drain for a few moments.

Fry them in very hot frying and let them drain.

Meanwhile, peel the onions and cut them into thin slices. Blanch them for 10 minutes in boiling salted water, then drain them and put them in a pan with a little oil, season with pepper and cook over moderate heat.

Let brown then put the fries on a plate. Arrange the onion on top and drizzle with vinegar.

Enjoy !

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Blueberry Sour Cream Coffee Cake

 

My favorite sour cream cake recipe topped with blueberries...WOW!!!

BLUEBERRY CAKE AND SOUR CREAM

Blend #1

°1 cup of butter or margarine

°2 cups of sour cream

°2 cups of sugar

°4 eggs

Blend #2

°3 cups of flour

°3 tsp baking powder

°1 tsp baking soda

°1 cup of brown sugar

°1 1/2 cups or more blueberries

°1 tsp cinnamon

Thoroughly mix the ingredients of mixture #1 with a mixer

Add mixture #2 and mix gently

Put the mixture in a greased 9x15 inch pan

Add the garnish

Bake in a preheated oven at 350° for about 1 hour, on the center rack

*can also be baked in a tube mold

Enjoy !

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Seafood gumbo

 

Ingredients:

°1 ea. plain flour

°1 ea. oil

°2 bay leaves

°1 C. gumbo file

°cajun seasoning

°garlic powder

°onion powder

°1 small chopped onion

°1 small bell pepper, chopped

°2 celery stalks chopped

°2 tablespoons minced garlic

°2 to 3 liters of water or seafood broth

°1 1/2 lbs jumbo shrimp

°1 pint of FRESH oysters

°2 lb crab (optional)

°salt/pepper to taste

* Methods :

Making a roux takes time and patience, it is singularly the most important step in making a good okra.

Equal parts oil and flour (1 cup each) in a nice heavy saucepan…..cook over medium heat.

Stir, stir, stir and stir again. Don't rush, don't walk away from the pot too long because you don't want to burn it. Pull up a bar stool, pour yourself a glass of wine, have a cold beer or maybe mix a drink, but make yourself comfortable, take your time and stir until the roux is a chocolate color dark which will take 25 to 40 minutes.

Once you have reached the desired color, add the chopped vegetables and a pinch of salt and pepper.

Cook another 3 to 5 minutes then add the liquid (2-3 liters of water or broth)

Add spices to taste, two bay leaves, a teaspoon of okra and a capful of liquid crab porridge, or about a fourth teaspoon.

Cover and simmer over medium/low heat for 20 minutes.

Add the crab, cover and cook for another 30 minutes.

Add the oysters and prawns, cover and cook for another 10 minutes.

Enjoy !

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