Cooking Chef | Recipes

*INGREDIENTS

+Nachos:

°1 pack restaurant-style corn chips

°tex mex cheese

+Sauce :

°1 lb lean ground meat

°1/4 c cream cheese

°1/4 c tomato sauce

°1/4 cup chopped bell pepper

°1/4 cup chopped onion

°1 teaspoon chili seasoning (or to taste)

°salt and pepper to taste

*PREPARATION

STEP 1

Preheat oven 500°F (grill). Cooking ground meat on medium heat with onions, peppers, chili powder, salt & pepper .

2ND STEP

Adding cream cheese also tomato sauce, & simmer for about 5 mn

STEP 3

Spreading on corn chips, sprinkle with grated Tex-Mex cheese & bake for 5 mn

Enjoy !

LEMON BROWNIES!!!

Ingredients :

+Brownies

°4 eggs

°115g flour

°1 level teaspoon of baking powder

°120g sugar

°15g lemon juice

°1 tsp liquid vanilla

°120g melted butter

°1 untreated lemon zest

+Icing

° 60g icing sugar

° 15g lemon juice

*PREPARATION OF THE RECIPE

Brownies

Whisking sugar with melt butter. Then add the eggs one by one.

Pour the lemon juice. Adding sifted flour & baking powder. Blend.

Add the lemon zest and liquid vanilla.

Mix everything. You should get a nice smooth, shiny paste.

Grease an 18 cm dish then place a piece of parchment paper in the bottom.

Pour the batter into the 18cm square pan. Then bake the dish in a preheated oven at 165°C.

Bake for 15 to 20 minutes.

Once cooked, let cool and prepare the glaze.

Icing

Mix the icing sugar with the lemon juice. You should get a smooth icing.

Remove the cake from its mold by pulling the two strips of parchment paper. Then place the brownie on a platter.

Pour the frosting over the cake and spread it with a spatula.

Let the frosting set. Then cut the cake into 9.

Decorate with some lemon zest & Enjoy !

Sugar Cookie Cherry Cheesecake

Ingredients:

°1 package Betty Crocker™ Sugar Cookie Mix

°125 ml (1/2 cup) butter, softened

°1 egg

°500 ml (2 cups) cream cheese

°1 can sweetened condensed milk

°30 ml (2 tbsp.) icing sugar

°5 ml (1 tsp) vanilla essence

°1 box cherry pie filling

*Steps

Sugar cookie crust Preheat the oven to 190°C (375°F).

In a medium bowl, combine sugar cookie mix with butter and egg. Spray a 9 x 13-inch (23 x 33 cm) pan with nonstick cooking spray and press the sugar cookie crust into the bottom of the pan.

Cook for 20 minutes. Let cool completely.

Cheesecake Combine all ingredients in medium bowl except cherry pie filling. Pour the mixture over the cooled crust. Leave to set in the refrigerator for 1 to 2 hours (otherwise the cherries will sink to the bottom).

When cheesecake is set, cover with cherry pie filling.

Enjoy !

Best Pasta Salad

Best Pasta Salad

* Ingredients :

+For 4 people

*Ingredients

°300g Fusilli

°1 fried zucchini and smoked bacon

°2 Tomato

°8 pieces Confit tomato

+For the dressing:

°2 tbsp. Pastis

°1 C. Orgeat syrup

°1 C. balsamic vinegar

°2 tbsp. tablespoons olive oil

°flower of salt

°Pepper 5 berries from the mill

Stalk the fresh tomatoes, remove the seeds, then mix them with the candied tomatoes.

In a bowl, pour the pastis, orgeat syrup and vinegar. Mix everything well.

Add the oil and emulsify vigorously. Salt and pepper to taste.

Cook the pasta al dente, then mix it with the pan-fried vegetables. Drizzling with vinaigrette before serve.

Enjoy !

Buttery Pecan Snowball Cookies

By ahcene boumerahJuly 24, 2022 No comments:

Ingredients :

°1 cup (227g) butter

°½ cup (60g) Redpath® Icing Sugar

°1 C. 1 tbsp (15 ml) orange blossom water

°1 C. 1/2 tsp (5 mL) pure vanilla extract

°½ tsp. 1/2 tsp (2 ml) pure almond extract

°½ tsp. (3g) salt

°2 cups (224 g) pastry flour

°¾ cup (75 g) almond flour or finely ground almonds

°¼ cup (36 g) whole almonds, toasted and finely chopped

Method

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

2nd step

Sifting, add Redpath® Icing Sugar to creamed butter and beat on medium-low speed until smooth and pale. Add the orange blossom water, vanilla extract, almond extract and salt. Mix until they are fully incorporated into the batter.

Step 3

Using a whisk, combine the cake flour, almond flour and chopped almonds well. Add half of the dry ingredients to the butter mixture. Mix on low speed until just combined. Repeat with the rest of the dry ingredients. Do not overmix.

Step 4

Cover the bowl and put it in the fridge for 30 minutes.

Step 5

While the dough is cooling, preheat the oven to 163°F (325°C). Line a large baking sheet with parchment paper. To book.

Step 6

Using a small ice cream scoop, scoop equal sized portions of batter onto prepared baking sheet about 2 inches apart. Roll the dough into balls, using the warmth of your hands to help shape it.

Step 7

Return to the refrigerator for 20 minutes or until the dough is firm.

Step 8

Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned. The tops of the cookies should be barely golden. Let cool on the baking sheet for 5 to 10 minutes.

Step 9

Place Redpath® Icing Sugar for coating in a shallow dish or bowl. Gently roll the cookies while still warm to completely cover them with sugar. Place them on a wire rack to cool completely. Re-roll (or dust) completely cooled cookies in Redpath® Icing Sugar.

Store for up to 1 week in an airtight container at room temperature.

Enjoy!

Blueberry Cream Cheese Coffee Cake

By ahcene boumerahJuly 24, 2022 No comments:

*Ingredients

°1 pack (18.25 oz) yellow cake mix

°1 c water

°3 eggs

°⅓ c vegetable oil

°½ c white sugar

°1 tsp cornstarch

°cup water

°2 cup freshly blueberries

°1 pack (16 oz) icing sugar

°1 pack (8 oz) cream cheese, softened

°¼ teaspoon vanilla extract

°1 container (8 oz) frozen whipped topping, thawed

*Step by step

Preheat oven 350 degrees F (175 degrees C). Butter a 9 x 13 inch baking dish.

Beat cake mix with 1 cup water, eggs and vegetable oil until smooth; pour into prepared baking dish.

Bake in preheated oven until toothpick inserted in center comes out clean, 23 to 28 minutes. Let cool in pans for 10 minutes before removing to cool completely on a wire rack. Cut the cake in half horizontally to make 2 layers.

Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add the blueberries and bring to a boil over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Let the blueberry mixture cool.

Beat icing sugar and cream cheese in large bowl until smooth. Stir in vanilla extract and stir in whipped topping.

Place cake layer on large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread the cream cheese frosting all over the cake.

Enjoy !

EAT LIVER AND ONIONS

Ingredients

°1 onion, sliced into thin rings 200 g

°2 tbsp unsalted butter 28 g

°1/4 cup olive oil 65 mL

°400 g veal liver, thinly sliced

°2 tbsp white flour (all purpose) 16 g

°1/4 cup wine vinegar 65 mL

°pepper to taste [optional]

°1 pinch salt [optional] 0.2 g

Before you start

For a good result, it is important to use thinly sliced liver.

Preheat the serving plates in the oven to the minimum temperature so that they are hot when serving.

*Method

Prepare the onions: slice them into thin rings.

Heat the butter and half the oil in a sauté pan over medium-low heat. Sweat the onions, cover and cook for 10 minutes over low heat. Remove the onions from the pan and keep them warm.

Flour the slices of liver and remove the excess flour. Add the remaining oil to the skillet and increase the heat to medium-high. Add the slices of liver and cook for 2 minutes, turn them over, deglaze with the vinegar and add the onions. Lower the heat to medium, cover and cook for another 3 minutes (prolonged cooking which would harden the liver is to be avoided). Remove from heat, season with salt and pepper.

Serve on hot plates, covering the slices of liver with the onions.

Enjoy !

Crockpot Beef Tips & Gravy!!!

*Ingredients

°1 can 284 ml condensed cream of mushroom soup

°1 packet of 28 g onion soup

°1 sachet of 34 g of demi-glace sauce

°4 stalks of thyme

°1 kg (about 2 1/4 lb) beef blade roast

*Steps

In a bowl, whisk the cream of mushroom soup with the onion soup, demi-glace sauce, thyme, beef broth and garlic.

Place the blade roast in a large airtight bag. Add the sauce and close the bag. Shake well to coat the roast with the sauce. Remove the air from the bag and seal.

Lay the bag flat in the freezer.

The day before the meal, let the bag thaw in the refrigerator.

When ready to cook, pour the mixture into the slow cooker. Cover and cook for 8 to 9 hours at low intensity.

Enjoy !

LEMON-MERINGUE-PIE

Ingredients

°1 9-inch (23 cm) pie crust, baked

+Trim

°1 1/4 cups (315 ml) granulated sugar

°6 tbsp. 2 tbsp (90 ml) cornstarch

°¼ tsp. 1/2 tsp (1.25 ml) salt

°2 cups (500ml) water

°3 egg yolks

°½ cup (125 ml) fresh lemon juice

° C. 2 tbsp (15 ml) butter

+Meringue

°3 egg whites

°¼ tsp. 1/2 tsp (1.25 ml) lemon juice

°¼ cup (60 ml) granulated sugar

*Preparation

Trim

Preheat oven 425°F (220°C). In saucepan, mixing sugar, cornstarch also salt. Gradually add water, stirring. Cook over medium heat, stirring constantly, until thickened. Remove from fire. In bowl, whisking egg whites. Stirring amount of hot mix into the egg yolks. Add the yolk mixture to the rest of the mixture in the saucepan. Bring to a boil, stirring constantly. Remove from fire. Stir in lemon juice and butter. Pour filling on baked pie crust.

In a large bowl, beat the egg whites and lemon juice with an electric mixer until frothy. Gradually stir in the sugar, 1 tbsp. (15 ml), beating until glossy peaks form. Spread meringue over filling, sealing to edge of pie crust.

Bake in preheated 425°F (220°C) oven until topping is golden brown, 4 to 5 min.

Enjoy !

Homemade Meatloaf

INGREDIENTS

°600 g mince beef

°2 eggs

°1/2 glass breadcrumbs 1 glass 240 ml

°1/2 onion

°1 clove garlic

°1/2 bunch parsley

°2 tbsp. milk

°salt and black pepper

°2 tbsp. ketchup

°1 C. mustard

* Methods

in bowl, placing minced meat.

adding above all ingredients mentioned in first part.

Mixing well to incorporate everything well.

Cover a cake tin with aluminum foil (it must be very wide, to be able to cover all the meat.

shape a large sausage with the meat mixture, and place it in the cake mold

cover the surface with the ketchup and mustard mixture.

covering meatloaf well

and bake in a preheated oven at 180 degrees for at least 40 minutes.

open the aluminum foil, and pierce the meatloaf with a knife blade, it must come out very dry.

if not, letting meatloaf cook covered now to have a nice browning.

if you think it lacks a little garnish, add a little ketchup & mustard, and let it brown.

removing from oven also let cool before unmolding

Enjoy !

Fried Chicken

INGREDIENTS :

+FOR THE CHICKEN

°6 Chicken thighs

°50g Flour

°1 Bottle(s) Oil for frying

°1 pinch(es) salt

°1 pinch(es) Pepper

+FOR THE SAUCE

°1 Lemon

°1 C. sugar

°1 C. water

°1 pinch(es) salt

°1 pinch(es) Pepper

*PREPARATION :

Heat the oil in the fryer.

Salt and pepper the chicken thighs, then flour them. Tap them to remove excess flour.

Immerse the meat in boiling oil and brown for 10 minutes. Meanwhile, prepare the sauce by mixing the lemon juice, water, sugar, salt and pepper.

Drain the chicken thighs on paper towel. Enjoy them with the sauce.

Enjoy !

CHICKEN-CASSEROLE

Ingredients :

°4 boneless, skinless chicken breasts

°1 cup chicken broth

°2 garlic cloves 2 onion wedges

°4 cups seasoned stuffing mix

°1 cube of butter (1/2 cup)

°1 can cream of chicken soup

°1 pint sour cream

°8 oz frozen broccoli. thawed

*Directions :

Place chicken breasts, broth, garlic and onion in a skillet and bring to a boil over medium-high heat, reduce heat to medium, cover and simmer until pink disappears - about 15 -20 mins.

Remove the chicken and shred it with a fork and set aside. Reserve the broth. Melt the butter and pour over the stuffing mix in a bowl and whisk with a fork to combine.

Spread half of the stuffing/butter mixture in a large saucepan or 9x13-inch glass dish. Combine soup, sour cream and reserved broth with a whisk.

Place the shredded chicken on the layer of stuffing mix. If using broccoli, spread it over the chicken. Pour soup mixture over chicken, then top with remaining stuffing mixture.

Bake for 30 minutes at 350°.

Enjoy !

Banana Bread Brownies

Ingredients / for 6 people

°200g dark chocolate

°50g white chocolate

°150g caster sugar

°150g salted butter

°1 sachet of vanilla sugar

°60g sifted flour

°3 eggs

°2 bananas

*PREPARATION

Melt the chocolates then the butter and mix them together.

Preheat the oven thermostat 6 or 180°C.

Off the heat, add the powdered sugar, vanilla sugar and then the beaten eggs to the chocolate mixture. Finally add the flour. Whisk to avoid lumps.

Peel and cut the bananas into fairly thick slices.

Butter a square mold and place the banana slices in it. Pour over the brownie batter and bake for about 25 minutes. Continue cooking if necessary. The blade of the knife should come out dry and the top of the brownies should form a flaky skin. Leave to rest for 5 minutes in the oven turned off.

To finish

Leave to cool for about 30 minutes and serve.

Enjoy !

Scalloped Potatoes

For 6 people, you will need:

°1 potato 1 kg of potatoes

°2 milk 1 liter of milk

°3 Bouquet garni 1 Bouquet garni

°4 butter 1 knob of butter

°5 clove garlic 1 clove garlic

°6 fresh cream 300 ml fresh cream

°7 Comté 100 g of Comté

°8 fine salt fine salt

°9 pepper pepper

°10 grated nutmeg 2 pinches of grated nutmeg

Peel 1 kg of potatoes, wash them, and cut them into slices as evenly thick as possible.

Wash them again, drain them carefully, and dry them in a kitchen towel.

Step 2 - 30 mins.

Potato gratin : Photo of step #2

Put the potato slices in a saucepan, cover with 1 liter of milk, salt, add 2 pinches of grated nutmeg and 1 Bouquet garni.

Place over medium heat, and cook until the potatoes are just cooked. They shouldn't be overcooke…

Southern Hamburger Steaks with Onion Mushroom Gravy