HOMEMADE LEMON MERINGUE PIE

 

This is the great lemon meringue pie! A tangy, creamy lemon custard filling topped with a mile-high meringue sauce. Make this every time you need a great dessert.

*  ingredients :

° 1 cup white sugar

° 2 tablespoons all-purpose flour

° three tablespoons cornstarch

° 1/4 teaspoon salt

° 1 half cups water

° 2 lemons, squeezed and grated

° 2 tablespoons butter

° four egg yolks, scrambled

° 1 (9-inch) pie crust, baked

° four egg whites

° 6 tablespoons white sugar

* Directions :

Preheaat oven 350 degrees

To make the lemon filling: In a medium saucepan, whisk collectively 1 cup sugar, flour, cornstarch, and salt. Adding water, lemon juice & lemon peel. Cook over medium heat, stirring constantly, till combination boils. Stir in butter. Place the egg yolks in a small bowl and progressively beat in ½ cup of the new sugar combination. Whisk the egg yolk combination again with the rest of the sugar combination. Bring the combination to a boil and keep to cook, stirring constantly, till thickened. Remove from heat. Pour the filling into the baked pastry crust.

To make the meringue: In a large glass or metallic bowl, whisk the egg whites till foamy. Gradually add sugar and keep to beat till stiff peaks form. Spread the meringue at the pie, to seal the edges on the crust.

Bake in preheated oven for 10 minutes, or till meringue is golden brown.

Enjoy !

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Best Coconut Cream Pie 😋👌

 

Ingredients

° 1 shortcrust pastry,

° 400ml coconut milk,

° 150g sugar,

° 200g grated coconut,

° 2 eggs,

° A tsp vanilla extract,

° 50ml rum.

*Preparation:

• In a pie dish, lay out the shortcrust pastry, remembering to make small holes in it. Start your oven at 200°C and place the dough in it for blind baking for 10 minutes (time to prepare the cream).

• Heat the coconut milk in a saucepan over low heat then add the sugar. Mix until it has completely melted.

• Off heat, add the grated coconut.

• Whisking whole eggs in a separate container and add them to the preparation.

• Adding rum and vanilla extract.

• Pour mixture over the soblée pastry which should normally have taken on a pretty golden color when blind-cooked.

Enjoy !

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KFC'S SECRET CHICKEN RECIPE

 

Ingredients : 

°2/3 tsp. salt

°12c. tsp thyme (powder)

°1/2c. tablespoon basil (powder)

°1/3c. oregano (powder)

°1 C. celery salt

°1 C. black pepper

°1 C. powdered mustard

°4c. paprika

°2c. garlic salt

°1 C. ground ginger

°3c. white pepper

°1 C. tablespoon monosodium glutamate (optional)

°475g wheat flour

°1 beaten egg

°1 chicken cut into pieces

°235ml buttermilk

°oil

*Preparation

1. Mix herbs, spices and flour together. To book.

2. Mixing buttermilk also beaten egg. Marinated chicken in this mix, at room temperature, for 20 to 30 mn.

3. Removing chicken from marinade. Make the breadcrumbs: stir the pieces in the flour-herb-spice mixture (they must be well coated). Let the pieces rest on a plate at room temperature for 20 mn.

Enjoy !

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Fried Fish

 

Ingredients

  

°5 fish steaks

°1 teaspoon chilli powder (or paprika)

°½ teaspoon turmeric powder

°Salt

°Oil for frying

*Preparation

  

Squeeze the fish steaks well between several layers of paper towel to squeeze out all the water.

  Mix the spices and marinate the steaks in this mixture (at least 10 minutes).

  Heat the oil and fry the fish steaks (about one minute on each side).

Enjoy !

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Shrimp recipe

 

INGREDIENTS:

°1 pound of jumbo shrimp

°6 tsp extra virgin olive oil

°2 leeks, chop (about 1/3 cup)

°1 1/2 tsp chopped

° serrano pepper (about 1 medium)

°2 teaspoons of dried thyme

°13oz Baby Yukon Gold

°Potatoes (about 2 c )

°1 garlic clove, minced (about 1 teaspoon)

*Methods :

Step 1

Using a blade, make a cut 1/4 inch deep along Each shrimp shell appeared from head to Tail. using a document

a damp paper towel and a paring blade, Eliminate and discard the vein. dried shrimp, also, tidy up.

2nd step

Heat 1/4 cup of oil in an unusually large griddle Medium-high to bright and exceptionally pungent. Add the prawns and sauté until the skin is consumed. About 1 moment. Move the shrimp to a plate.

Step 3

Lower the medium heat. Add the shallots, chilli, also, thyme, and grill until the shallots become Sizzling, about 30 seconds. Add the potatoes and

Prawns with potatoes and tomatoes Before adding liquid, each fixing - shrimp in their

Potato strips loaded with margarine – eaten in olive oil to speed up and strengthen the cooking system

flavor. Slideshow: More Shrimp Recipes

°1/2 cup of white wine

°3 cups of ready cherry tomatoes (about

1 pound)

°1 1/4 tsp salt

°1/4 t ground white pepper

°1/2 c destroyed basil

°garlic, cover, cook, shake the dish frequently,

Until the edges of the potatoes begin to brown, about 5

Minutes. Reveal, add wine and cook, stirring

Periodically, until the liquid has practically disappeared,

5 to 6 minutes.

Step 4

Add the tomatoes, cover and cook the tomatoes

start to separate and deliver their juices and

 To add

shrimp and cook, stirring infrequently, until

Shrimps and tomato are cooked

Delicate, 2 to 3 minutes. prepare with salt and

White pepper; Stir in the basil. partition by 4

Shallow dishes, sprinkle with leftover 2

spoons of oil and serve.

Enjoy !

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Steak Bites with Garlic Butter

 

INGREDIENTS:

°½ cup of soy sauce

°⅓ cup olive oil

°¼ cup Worcestershire sauce

°1 teaspoon minced garlic

°2 t dry basil

°1 tsp dry parsley

°1 tsp black pepper

°½ to 1 lb flat iron or top sirloin steak, cut into

°1 inch pieces

*PREPARATION:

Step 1: Without the steak, place the wide array of various accompaniments in a colossal ziplock packet and mix it with a spoon until everything is consolidated to approach a marinade. 

Step 2: Place the pieces of steak and close it. Shake held steaks to coat steaks with marinade. So right now put a cooler to represent more than 3 hours. Make sure the steak has consumed the marinade well so that it can hold enough liquid.

 

Step 3: Heat the pan to an exceptionally high heat. Remove the pieces of steak from the marinade using an open spoon and gently place them in the hot dish. Discard the marinade soon after.

Step 4: Cook the steak to the desired temperature. For well, you can cooking for about 3 mn. Serving it hot also savor delicacy.

Enjoy !

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Mississippi Cake*

 

Ingredients:

cake:

* 2 c (four hundred g)  sugar

* 2 huge eggs, at room temperature

* 1 cup warm water

* ½ cup (fifty nine g) unsweetened cocoa

* 1 teaspoon coffee

* 1 teaspoon kosher salt

* 2½ cups (312.five g) sifted flour

* 2 teaspoons of baking soda

* 1 teaspoon baking powder

* 1 cup vegetable oil

* 1 cup (245 g) buttermilk, at room temperature

* 1 tablespoon of vanilla extract

Whip Whipped Cream:

* 2 cups (476 g)  heavy cream

* ½ cup (62.five g) confectioners' sugar

* 2 tablespoons of Irish Bailey Cream Drink

* 2 tablespoons Kahlua Liqueur

* Half a teaspoon of cornstarch

Al-Ganashi:

* 6 ounces (¾ cup) dark chocolate chips

* ½ cup (119 g) heavy cream, at room temperature

Garnish:

* 1 cup chopped chocolate biscuits (Oreos)

instructions:

cake:

Heat oven to 350 degrees F. Preparing 3 9-inch spherical cake pans with nonstick sprinkler and/or parchment paper.

In the bowl of a stand mixer with the whisk attachment, upload the granulated sugar and eggs and beat over excessive warmth for 2-three minutes.

Meanwhile, integrate warm water, cocoa powder, immediate coffee, and salt. With mixer on low, upload to sugar combination.

With mixer still low, slowly upload flour, baking soda, and baking powder. Allow the combination to integrate.

Add oil, butter, and vanilla extract. Scrape the edges and bottom of the bowl as needed. Don't get overly confused.

Pour combination frivolously into organized pans and bake for 22 to twenty-five minutes, or till toothpick inserted comes easy.

Let desserts cool in pans for 10 minutes, then turn onto a twine rack. Let the cake cool to room temperature or placed it withinside the refrigerator till prepared to assemble.

Whipped Kahlua Whipped Cream:

Place the bowl of a easy stand mixer with the whisk attachment withinside the fridge for 15 minutes.

Remove bowl from fridge and place on blender. Add the cream and beat till tender peaks form.

Reduce mixer pace to low pace and slowly upload confectioners' sugar, Irish cream, kahlua, and cornstarch.

Once the entirety is incorporated, go back the mixer to excessive and whisk till stiff peaks form. Transfer to the fridge till prepared to assemble.

Al-Ganashi:

In a medium microwave-secure bowl, integrate chocolate chips and heavy cream. Microwave on excessive for 15 seconds at a time, whisking with a fork after every interval. Once the chocolate is melted right into a smooth, bright sauce (approximately forty five seconds total) transfer to the fridge to relax for 15 minutes.

Enjoy

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Italian Cream Cake Recipe

 

Ingredients : 

°all-purpose flour)

°1 stick (4 ounces) butter (soft)

°1/2 c shortening

°2 cups of sugar (granulated)

°1 cup buttermilk

°1 1/2 teaspoons of vanilla extract

°1c of coconut

° 1 cup pecans or walnuts (chopped, divided)

+ Frosting:

°1 packet of 8 ounces

° cream cheese (soft)

°1 stick (4 oz) butter

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

°1 teaspoon of vanilla

°1 to 2 t of milk or cream

+Topping:

°1/4 cup pecans or walnuts (chop)

* Methods :

Heat grill to 350 F. Spread and flour three 8-inch cake pans. Separate the five eggs by placing the egg whites in a treated steel or glass bowl. Beat egg whites to firm up pinnacle structure; set aside.Consolidate flour and pop in bowl; Mix well and set aside. In a huge bowl with an electric mixer, beat 1 stick spread and reduce until fluffy; stir in granulated sugar and cream with margarine mixture until light and fluffy. Add the egg yolks and beat well. 

Add the flour and cream soda combination then again with the buttermilk. *Mix in 1 1/2 teaspoons vanilla. Add 1 cup coconut and 1 cup chopped pecans. Consolidate egg whites. Fill 3 arranged cake pans; heat on preheated grill for 25 to 30 minutes or until a toothpick embedded in the hearth indicates the truth. 

beat in icing sugar. In case the icing is exceptionally stiff, beat in small amounts of cream or milk to achieve a decent consistency. Spread over cake layers, then top with 1/4 cup chopped pecans and 1/4 cup coconut, if desired. See below for toasting guidelines. 

*To switch between dry fixings and buttermilk, stir in 33% of flour, then half the buttermilk. Stir in another third of the flour and rest of the buttermilk. Add the rest of the flour also blend well.

Enjoy!

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TOAST BAKE

 

Ingredients

°1/2 cup melted butter (1 stick)

°1 cup brown sugar

°1 Texan toast

°4 eggs

°1 1/2 cup milk

°1 teaspoon vanilla

°Powder sugar about sprinkle

 

*Directions

Melting butter in the microwave also adding brown sugar…stir until mixed.

Pour butter/sugar mixture into the bottom of a 9 x 13 mould….spreading around

Beating egg milk also vanilla

Spreading single layer of Texas Toast in pan

Pour 1/2 of egg mixture on bread layer

Adding 2nd layer of Texas Toast

Pour in the rest egg mixture

Covering and chill in the fridge overnight

Baking at 350 for 45 min (cover for first 30 min)

Sprinkling with powder sugar

Serving with hot maple syrup

Enjoy !

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White Chocolate Caramel Fudge*

 

Ingredients :

°3 c white chocolate chips

°1 can (300ml) condensed milk

°4 tsp butter

°1/2 t vanilla

°1 cup  pecans

°1/2 c (125 ml) caramel sauce 

*Preparation :

In a medium microwave-safe bowl, placing white chocolate, butter also condensed milk. Cooking about 1 min 30 sec & blend well. Cook another 15 seconds and mix well. Keeping in 15 sec increments to chocolate is melted also mixture is smooth. Adding vanilla extract also pecans. Blending well. Line an 8×8 inch (20×20 cm) Pyrex dish with a sheet of parchment paper. Pour the mixture into the dish to it is about 1 inch thick. Pour a good lick of caramel on top. Placing in fridge until firm & set. Cut to one-inch pieces & stored in an airtight container!

Enjoy !

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OREO-DELIGHT*

 

INGREDIENTS YOU WILL NEED:

I used a large packet of Oreo cookies.

°1/2 cup. Melted butter.

°Instant Chocolate Pudding Mix - I used 2 containers.

°3 ¼ Cups. Very cold milk.

°Thawed Cool Whip – you will need 2 blocks of 8 oz.

°Softened cream cheese; you will need 1 block of 8 oz.

°Granulated sugar; I used 1 cup.

*PREPARATION:

Step 1

Take a big bag with a zipper and put all the Oreo cookies in it. After completely closing the bag, set it on the counter.

2nd step

Break the cookies into small pieces or crumbs by crushing them with a rolling pin. You want them to still have size and fatness, but you don't want them to be crumbs.

Step 3

Keep about a third of the cookie crumbs in a separate bowl for garnish. Pour the remaining cookie crumbs into a 9×13 pan.

Step 4

After pouring the melted butter over the breadcrumbs, mix the two ingredients well, mixing them together. Once the ingredients are combined, press them into the pan to create a crust.

Step 5

Combine the two canned pudding mixes and the milk in a bowl using a whisk, then place in the refrigerator to cool and set.

Step 6

Mix cream cheese in medium bowl until completely smooth. Add the powdered sugar in a measured way. Mix contents of one carton of Cool Whip.

Step 7

Cover cookie crust with mixture and spread evenly. After that, spread the chocolate pudding over the entire surface of the cream cheese mixture.

Step 8

Over chocolate pudding layer, evenly spread remaining container of Cool Whip.

Step 9

Scatter the remaining cookie crumbs on top. Then, once covered, put it in the fridge for at least two hours before serving.

Enjoy!!!

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PERFECTLY SHRIMP

 

Ingredients:

°500g raw, medium or large prawns, peeled, deveined with or without tails (in the photos, I used 1 kg of medium prawns)

°4 minced garlic cloves

°1 pinch of paprika (optional)

°Salt and pepper to taste

°2 tablespoons good quality olive oil

°2 tsp butter

°Juice 1 L (2 tsp)

°1 tablespoon chopped flat-leaf parsley (optional)

*Preparation

Rinse your shrimp in cold water and pat dry, patting with paper towel.

In  skillet, heat oil.

Sauté the shrimp over high heat, 1 minute on each side until they turn pink (1.5 minutes if the shrimp are large). Be careful, do not cook them for a long time, otherwise they will become hard and dried out.

Salt and pepper according to your taste halfway through cooking, mix.

Remove the prawns and set aside on a warm plate, covered.

Note: if your pan is small, or if you are using a lot of shrimp, do this in batches. Do not fill the pan with shrimp.

Add the garlic, the pinch of paprika if you are using it, and the butter to the pan. Letting simmer for 2 mn while stirring.

Be careful not to burn the garlic, its taste will become bitter.

Add the parsley if using, then the lemon juice. Mix.

Return the shrimp to the skillet. Heat and mix quickly so that the prawns soak up the sauce. Enjoy your lunch!

Serve with pasta, rice, mashed potatoes (or mashed cauliflower), or simply with bread.

Enjoy !

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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 !

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Cajun shrimp, chicken and alfredo pasta

 

Ingredients

A piece of meat:

1 b. diced steak (you can use Ribeye or Sirloin)

½ cup + 1 tablespoon extra virgin olive oil, divided

½ cup soy sauce

¼ cup Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon Cajun seasoning

1 tablespoon hot sauce

1 tablespoon brown sugar

1 teaspoon ground black pepper

2 tablespoons butter

2 cloves minced garlic

⅛ - 1 teaspoon ground red pepper (optional)

macaroni:

Half a teaspoon of salt

1 tablespoon olive oil

1 b. penne pasta

chicken:

1 and 1/2 tablespoon olive oil

1 boneless, skinless chicken breast, cut into 1-inch cubes

salt to taste

pepper to taste

- 1 tablespoon Cajun seasoning

Shrimp:

10 ounces peeled and deveined shrimp (if frozen and thawed)

1 tablespoon olive oil

1 tablespoon of Cajun seasoning

a pinch of salt

Pinch ground black pepper

Alfredo sauce:

½ c butter

4 oz. Cream 

2 cups (1 liter) heavy cream

1 tablespoon Cajun seasoning

½ tsp salt, or to taste

½ tsp freshly ground black pepper, or to taste

1 and 1/2 cup freshly grated Parmesan cheese

*instructions

To prepare the steak dressing:

Place the pieces of meat inside a ziplock bag. Sit aside.

Combine ½ cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

Pour the marinade into the ziplock bag that covers the meat. Close tightly and refrigerate for 6-8 hours or preferably overnight.

To prepare the pasta:

Fill a large saucepan with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. The mixture is boiled.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the pasta aside.

For chicken:

Heat the oil in a large skillet or saucepan over medium heat.

Meanwhile, season chicken pieces with salt, pepper, and Cajun seasoning.

Once the pan is hot, add the chicken pieces and cook, stirring constantly, until the chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove open.

For prawns:

In a medium bowl, add shrimp, olive oil, Cajun seasoning, and a pinch of salt and pepper and toss to combine with shrimp.

Add the shrimp to the hot skillet and cook, stirring constantly, until the shrimp are pink. Scrape the shrimp into a separate bowl and set aside.

pork:

Heat a tablespoon of olive oil in a hot skillet.

Remove steak marinade from the refrigerator. Remove the meat pieces from the marinade and place them in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally, until golden brown.

Once the sauce becomes thick, turn off the heat and add the Parmesan. Stir until cheese melts and is incorporated. Taste the sauce and adjust the seasoning to your preference.

Add the pasta and toss to coat in Alfredo. Add the steak, chicken, and shrimp, and stir until combined. 

Serve and enjoy!

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