Goulash recipe

 

Ingredients

°450g ground beef

°1 onion

°2 minced garlic cloves

°1.5 cups  375ml water

°1 can (15 oz  425 gram) tomato sauce

°1 can (14.5 oz  395 gram) crushed tomatoes

°2 bay leaves

°1.5 tbsp  20ml soy sauce

°½ tbsp flavored salt (or regular salt)

°½ tsp paprika

°1 tbsp Italian spices or Provencal herbs

°¼ tsp ground black pepper

°½ teaspoon black pepper

°1 cup  150 g uncooked macaroni

°½ cup  50 g grated cheddar cheese

*Methods 

Begin by cooking the minced meat in a pot until it takes on a brown color.

Drain meat in a colander and put it back in pot, adding onion and the garlic and cook while stirring until the onion takes on a translucent color (about 5 minutes). 

Add the water, the crushed tomatoes, the tomato sauce, as well as the herbs (bay leaf, Italian spices), the spices (salt, pepper and paprika) and the soy sauce.

Mix everything well with a wooden spoon, cover and cook for about 20 minutes.

Add the macaroni and continue cooking for about 30 minutes, covered. Stir occasionally.

At the end of cooking, remove the bay leaf and pour in the cheddar cheese just before serving.

Enjoy !

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CARROT CAKE RECIPE

 

INGREDIENTS :

° Grated carrots)

° Flour: 2 cups

° Brown sugar: 1 cup

° Eggs: 3 (large)

° Vanilla spoon

° Baking powder spoon

° Cinnamon: 1 tablespoon

° Nuts (chopped)

° Orange zest: 1 teaspoon (grated)

° Corn oil: ¼ cup

LET'S DO IT:

1. To start the recipe, bring a bowl and put the sugar and oil in it. Using the electric whisk, whip them until you get a creamy texture.

2. It is important to add the eggs (one at a time) while continuing to beat.

3. You will want to add vanilla and orange zest and blend the ingredients for 5 minutes.

4. You can then add the flour little by little, alternating with the baking powder and cinnamon. And please add a pinch of salt, whisking constantly, until we get the cake batter.

5. Alright, you have to place the carrots and nuts. Using a wooden spoon, mix the ingredients until they overlap.

6. Once done, you can prepare a baking sheet and spread it with oil and put the cake mix on it.

7. In a medium temperature oven at 180 degrees, put the tray until the cake is completely baked.

8. The last thing you have to do is cool, chop and serve & ENJOY!!!

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Southern Beans With Turkey Necks & Potatoes

 

Ingredients

  

°a little olive oil

°potatoes

°green beans

°ginger

°sweet paprika

°turmeric

°a tablespoon of tomato puree

*Methods 

   

  In a pan, heat a little olive oil.

  Cook diced potatoes.

  At the end of cooking, add green beans.

  Sprinkle with a little ginger, sweet paprika, turmeric.

  Adding tsp of tomato puree.

Enjoy !

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SALMON-PATTIES

 

Ingredients for 4 persons

°500 g salmon (without skin or bones)

°1 heaping tablespoon chopped fresh ginger

°5 sprigs of dill

°oil

°salt pepper

°breadcrumbs

*PREPARATION

1Cut the salmon into pieces then mix it quickly. In a salad bowl, mix the juice of half a lime, the ginger (peeled, cut into pieces and chopped) and the chopped dill sprigs. Salt and pepper. Add the minced salmon. To mix together.

2Shape the result into four small patties. At the last moment, sprinkle them lightly with breadcrumbs (just for a better hold in the pan).

To finish

Heat oil in a skillet. Brown the patties on both sides for a few minutes.

Enjoy !

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Cheesesteak Eggrolls

 

Ingredients:

°6 pieces Steak Um Sliced ​​​​​​Steaks (frozen) or 1/2 pound rib eye very very thinly sliced

°1 tablespoon of vegetable oil

°1 whole Vidalia onion, chopped

°3 slices of American cheese, cut into 3 strips each

°6 whole sheets of Eggroll.

°1 cup Whiz cheese for dipping.

°½ cup banana peppers.

°Small bowl of water to wet your fingers.

°Vegetable Oil, For Frying.

*Directions:

This will make 6 imperial rolls, cut down the middle to garnish as an appetizer, or serve with potato fries and call it a feast! They will know how to satisfy you!

Sauté the onions in a bit of buttermilk until soft, about 3 minutes.

Cook the steak - it cooks quickly takes about a while. Do it in a group so as not to swarm. Coat the steak dry to remove some of the oil.

Place about 1 meat steak on a blanket of eggroll, sprinkle with about a teaspoon of sautéed onion and 1/3 cup of cheddar. Roll the eggroll. Dip your finger in the water and run it along the edge of the liner to soak it, then at this point seal. Do the same with the closures…press together to close and overlap the sides to form small triangles, dip to close. Store on a plate, rehash the cycle with excess fillers and fixings.

Heat your oil (to 375 F) for broiling. Fry less than an instant (especially if using a deep fryer). You just need the eggroll to get a firm, shiny brown. Poach on a plate secured on a paper towel until you are done with the entire sear.

Enjoy !

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STRAWBERRY BUTTERCREAM CAKE

 

Genoese :

°three eggs

°2 egg yolks

°110g hazelnut powder

°90g sugar

°2 egg whites

°50g sugar

°50g flour

Preheat the oven to 200°C.

Place the eggs, the yolks, the hazelnut powder and the ninety g of sugar withinside the mixer bowl and whisk for approximately ten mins.

Beating egg whites.

Gradually upload the final sugar.

Add the meringue to the primary combination, delicately, with a spatula.

Sift the flour over the combination and fold it in, usually gently.

Pour a touch of the preparation into 6 circles of eight cm. You want a top of approximately three cm. You may have leftover dough for every other preparation.

Cook for approximately eight mins.

Let cool completely

barely excessive pace for approximately 10 mins. The butter turns into mild and fluffy.

Gradually upload the condensed milk even as persevering with to whisk.

Add the vanilla seeds.

The end result need to be nicely ventilated.

Assembly:

°70g chopped hazelnuts

°strawberries

Roast the hazelnuts for approximately 10 mins at 160°C.

Cut cold desserts in half.

Put a touch cream withinside the middle.

Cover edges and pinnacle with cream.

Pass the edges withinside the hazelnuts.

Put the rest of the cream in a piping bag for decoration.

Put the strawberries withinside the center.

Book cool. Leave 20 mins earlier than the tasting.

Enjoy !

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Pineapple Serve Ice Cream

 

INGREDIENTS

  

°450 g of pineapple frozen by your care cut your pineapple into pieces and place them in the freezer a few hours before or better, the old

°20 cl of vanilla soy milk or milk (or 1 soy yoghurt, or 2 small Swiss cheese, or 1 cow or sheep yoghurt, or 200g well-drained fromage blanc strainer

°1 tbsp vanilla extract (liquid or powder)

°10 tbsp agave syrup you can replace with honey or maple syrup

*INSTRUCTIONS

 

Put everything in the bowl of a food processor.

Start in pulse mode with short pulses, then mix frankly until you obtain a perfectly creamy consistency.

Serve immediately or freeze in a plastic container for no more than 4 hours otherwise the ice cream will lose its softness.

If you need to freeze the ice cream longer, take it out 20 minutes before you eat it.

Enjoy !

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Chocolate Chip Cookies

 

Ingredients

°250 ml (1 cup) unbleached all-purpose flour

°2.5 ml (1/2 tsp) baking powder

°2.5 ml (1/2 tsp) salt

°60 ml (1/4 cup) unsalted butter, softened

°180 ml (3/4 cup) brown sugar

°1 egg

°2.5 ml (1/2 tsp) vanilla

°125 ml (1/2 cup) chocolate chips

*Preparation

Put the grill at the center of the oven. Preheat oven 180°C (350°F).

Line a large baking sheet with a sheet of parchment paper.

In a bowl, mix the flour with the baking powder and salt.

In another bowl, cream the butter with the brown sugar using the electric mixer. Add the egg and vanilla, then beat until the mixture is smooth. At low speed with the mixer or with a wooden spoon, incorporate the dry ingredients and the chocolate chips.

Using a spoon, drop 30 ml (2 tbsp.) of dough per cookie onto the baking sheet, leaving about 5 cm (2 in.) between each one, then flatten them slightly with your fingertips .

Bake for about 14 minutes.

Enjoy !

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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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