Cooking Chef | Recipes

INGREDIENTS:

+Soup

°2 onions, minced

°8 garlic cloves, minced

°30 ml (2 tbsp.) butter

°1 white leek, minced

°680 g (4 cups) peeled and cubed red potatoes

°1 liter (4 cups) chicken broth

°375 ml (1 1/2 cups) milk

°2.5 ml black pepper

°2 pinches ground caraway seeds (see note)

+Trim

°225 g bacon, cutting to lardons

°100 g (1 cup) grated sharp Gouda cheese

°12 thin bread croutons

°50 g (1/2 cup) grated yellow or white cheddar cheese

°30 ml (2 tbsp.) chopped chives

*METHODS :

Soup

In a large saucepan over medium heat, soften the onions and garlic in the butter until lightly browned. Adding leek and keep cooking for 2 min. Adding potatoes, broth also milk. Bring to boil and simmer uncovered 25 minutes or until potatoes are tender, stirring occasionally. Let cool.

In a blender, purée the soup until smooth. Salt. Add pepper and caraway.

Trim

Put the grill at the center of the oven. Preheat oven to broil.

In a small saucepan over high heat, brown the bacon for about 5 minutes. Draining on a plate line with paper.

Place 4-6 ovenproof bowls on a baking sheet. Divide the soup between bowls. Sprinkle with gouda cheese and half the bacon. Top with bread croutons and cheddar cheese.

Bake for 3 minutes . Remove from oven, top with remaining bacon and chives.

Enjoy !

PAULA DEEN'S 5-MINUTE FUDGE

Ingredients

°1 and ⅔ cups of white sugar

°2/3 cup evaporated milk

°1 tablespoon unsalted butter

°½ teaspoon of salt

°1 package (6 ounces) milk chocolate chips

°16 large marshmallows

°1 teaspoon pure vanilla extract

°1 cup chopped walnuts

*How to preparing :

Step 1: Add sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, stirring constantly.

Step 2: Stir in chocolate chips and cook until melted. Then remove from the heat, add the marshmallows, vanilla and nuts and mix well.

Step 3: Pour into an 8 inch pan, let cool and cut into squares. Serve!

Oreo Delight

Ingredients

°1 package of regular Oreos cookies

°8 oz (227 g) cream cheese, softened

°1 large package 5.9 oz (167 g) chocolate instant pudding

°6 tablespoons (90 ml) melted butter

°16 oz (454 g) Cool Whip

°1 cup (150g) powdered sugar

°2¾ cups (687.5 ml) milk

*Preparation

Crumble the entire package of Oreo cookies using a food processor or by placing them in a Ziploc bag and using a rolling pin.

Reserve about 1 cup of cookie crumbs to garnish the dessert.

In a small bowl, combine the remaining crumbs with the melted butter

Press the mixture into the bottom of a 9 X 13 inch pan to form a crust.

Prepare chocolate pudding according to package directions and refrigerate.

Using an electric mixer, combine half the Cool Whip, softened cream cheese and powdered sugar in a large bowl.

Spread this mixture over the Oreo cookie crumb crust.

Spread the chilled chocolate pudding over the cream cheese layer, then spread the remaining half of the Cool Whip on top.

Sprinkle the previously reserved crumbled Oreo cookies on top.

Refrigerate until ready to serve.

If you love Oreo cookies, here are some other desserts you are sure to like.

Enjoy !

Ding Dong Cake

Ingredients:

+CAKE

°210 g of flour

°200 g of sugar

°90 g cocoa powder

°2 cases of baking soda

°1 case of baking powder

°1 tsp of salt

°110 g of oil

°2 eggs

°2 cases of vanilla extract

°200 g semi-liquid cream

°230 g of coffee (1 cup)

+CREAM

°5 cases of flour

°100ml milk

°1 case of vanilla extract

°230 g of butter

°1 case of sugar

+ICING

°200g milk chocolate (bar)

°15 cl fresh cream

*Methods :

CAKE

Preheat the oven to

Mixing all ingredients in the blender for 5 min.

Pour to one mold or 2 molds.

Baking for 35-40 min,

Cutting cake in 2.

+CREAM

In saucepan putting flour with milk, stir & whisk like béchamel, adding sugar and vanilla extract.

Leave to cool & beat this cream with a blender and adding butter to whip it up like a chatilly.

Garnish ed cake & close.

CLAMPING

Melting chocolate & the cream.

Pour on cake, smooth, decorate also refrigerate to ready to serving

Enjoy !

Fried potatoes and onions

Ingredients:

°Onions

°peppers

°red potatoes

°Creole and garlic seasoning

°Oil

*Directions:

Brown the onions and peppers in a little oil,

Add the diced potatoes (we prefer red) and a little more oil, season (we use creole and garlic seasoning), cook until tender. Stir regularly.

I remove from the pan to drain the excess oil.

I cook in the oven and on an electric skillet.

Enjoy !

Chicken & Dressing Casserole

Ingredients:

°1 chicken (4 pounds), deboned & cut to bite-sized pieces

°½ c of butter

°1 pack (6 oz) herb season dried bread stuffing mix

°1 can (10.75 oz) cream chicken

°1 can (10.75 oz) cream celery

°2½ c of water

*Methods

Preheat oven 350 degrees F

In bowl, Blending butter or margarine & stuffing mix. Blending and spread this mix in bottom of a 9*13 inch baking dish. Spreading cooked chicken on the mixture. In same bowl, mix the cream chicken, cream of celery also water. Mixing well and pour this blend over the chicken.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Enjoy !

Cajun shrimp, chicken & alfredo pasta

How to make Cajun Shrimp Paste:

This recipe takes a little longer than my usual 30 minute meals. But if you feel like multi-tasking, you may be ready to go a little faster. Merely…

Cook your pasta. Follow package directions and cook in a large pot with generously salted water until al dente, then drain. For optimal timing, I recommend keeping this step until the end of the recipe so that your pasta is very hot.

Sauté the vegetables and the prawns. In a separate sauté pan, sauté shrimp, onions and peppers together over medium-high heat until shrimp are cooked through. Vegetables will soften but not be soggy. (I like mine to stay slightly crunchy.) If you want your shrimp extra spicy, add an extra tablespoon of Cajun seasoning before sautéing.

Prepare the creamy alfredo sauce. Meanwhile, in a separate pan (or you can choose to reuse the pan, once the shrimp and vegetables are cooked), make the sauce. Saute a little garlic in butter or olive oil. Whisk the flour to make a roux. Add a little broth, milk, Parmesan, diced tomatoes and Cajun seasoning. Cook until it reaches a low heat and thickens. Then try seasoning with salt, pepper and additional Cajun seasoning (if needed) to taste.

Put it all together. Mix cooked pasta, vegetables, shrimp, alfredo sauce and spinach until just combined. Then, serve hot, garnished with sliced green onion and additional Parmesan cheese, if desired.

Enjoy !

PAULA DEEN'S 5-MINUTE FUDGE

Ingredients

°1 and ⅔ cups of white sugar

°2/3 cup evaporated milk

°1 tablespoon unsalted butter

°½ teaspoon of salt

°1 package (6 ounces) milk chocolate chips

°16 large marshmallows

°1 teaspoon pure vanilla extract

°1 cup chopped walnuts

*How to preparing :

Step 1: Add sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, stirring constantly.

Step 2: Stir in chocolate chips and cook until melted. Then remove from the heat, add the marshmallows, vanilla and nuts and mix well.

Step 3: Pour into an 8 inch pan, let cool and cut into squares. Serve!

Pancakes!!

INGREDIENTS :

°2 ripe bananas

°1 C. powdered sugar

°2 tbsp. milk

°1 egg

°3 tbsp. flour

°2 pinches of cinnamon powder

°25g butter

°1 C. oil soup

°1 pinch salt

*METHODS :

Peeled bananas, mash them with a fork. Mixing them with the sugar.

In a bowl, beat the whole egg, add the flour, the salt, the milk, then the cinnamon. Beat well and add the mashed bananas. Mix.

In a skillet, heat the oil with the butter. Pour 1 tbsp. banana batter in skillet, toss to evenly spread.

Flip crepe when the first side is golden brown. Proceed in this way until the dough is used up.

You can flambé pancakes with rum.

Enjoy!

Chicken & Dressing Casserole

Ingredients:

°1 chicken (4 pounds), deboned & cut to bite-sized pieces

°½ c of butter

°1 pack (6 oz) herb season dried bread stuffing mix

°1 can (10.75 oz) cream chicken

°1 can (10.75 oz) cream celery

°2½ c of water

*Methods

Preheat oven 350 degrees F

Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Enjoy !

Old fashioned sour cream cake donuts

INGREDIENTS

+For the donut

°1 ¼ cup (240 grams) white sugar

°2.5 tbsp. tablespoon (35 grams) butter

°5 egg yolks (90 grams)

°1 ½ cups (375 ml) sour cream

°4 ½ cups (600 grams) all-purpose flour

+To find out how much flour to use, click here

°1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)

°2 tbsp. 1/2 tsp (10 grams) baking soda/baking soda

°2 tbsp. (10 ml) cinnamon

°1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)

°1 C. 2 tbsp (12 grams) salt

°Frying oil (canola or vegetable)

+For the glaze

°3 ¼ cups (400 grams) icing sugar

°⅓ cup (100 ml) 3.25% milk

°1 C. 1/2 tsp (4 grams) salt

*DONUT PREPARATION

For a more textured donut, make 3 light triangle-shaped incisions in the surface of the dough before frying, as shown by these dotted lines in this drawing:

In bowl, sifting flour, baking powder also baking soda. Stirring in cinnamon, nutmeg also salt. To book. In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes. Add sour cream and beat on medium speed until smooth.

In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy. In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)

Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick. With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!

Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer. Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes. Let cool on a baking rack. When cool enough to handle, dip in glaze.

GLAZE PREPARATION

In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.

Enjoy !

Lemon loaf!!!

Ingredients:

°1 1/2 cup(s) FLOUR

°1/2 teaspoon(s) of SODIUM BICARBONATE

°1/2 tsp BAKING POWDER

°1/2 teaspoon(s) of SALT

°3 EGGS

°1 cup(s) SUGAR

°2 tbsp(s) BUTTER; Honed.

°1 teaspoon(s) of VANILLA

°1 teaspoon(s) LEMON EXTRACT

°1/3 cup(s) LEMON JUICE

°1/2 cup(s) OIL (coconut oil recommended)

+LEMON GLAZE

°1 cup(s) POWDERED SUGAR; More 1 tbsp.

°2 tbsp WHOLE MILK; I used 2%.

°1/2 tsp LEMON EXTRACT

*Instructions

Mixing flour, baking soda, baking powder also salt in bowl.

Using a blender to mix the eggs, sugar, butter, vanilla, lemon extract also lemon juice in bowl.

Pour the wet ingredient into the dry ingredients and mix until smooth.

Add the oil and mix well.

Pour the batter into a well-greased 9×5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Prepare the lemon glaze by combining all the ingredients for the glaze in a small bowl with an electric mixer on low speed.

When the bread is cool, remove it from the pan and glaze the top with the icing.

Let the icing set before slicing.

Enjoy !

BEST POTATO SOUP

*INGREDIENTS:

+Soup

°2 onions, minced

°8 garlic cloves, minced

°30 ml (2 tbsp.) butter

°1 white leek, minced

°680 g (4 cups) peeled and cubed red potatoes

°1 liter (4 cups) chicken broth

°375 ml (1 1/2 cups) milk

°2.5 ml black pepper

°2 pinches ground caraway seeds (see note)

+Trim

°225 g bacon, cutting to lardons

°100 g (1 cup) grated sharp Gouda cheese

°12 thin bread croutons

°50 g (1/2 cup) grated yellow or white cheddar cheese

°30 ml (2 tbsp.) chopped chives

*METHODS :

Soup

In a blender, purée the soup until smooth. Salt. Add pepper and caraway.

Trim

Put the grill at the center of the oven. Preheat oven to broil.

In a small saucepan over high heat, brown the bacon for about 5 minutes. Draining on a plate line with paper.

Place 4-6 ovenproof bowls on a baking sheet. Divide the soup between bowls. Sprinkle with gouda cheese and half the bacon. Top with bread croutons and cheddar cheese.

Bake for 3 minutes . Remove from oven, top with remaining bacon and chives.

Enjoy

CLASSIC TOMATO SANDWICH

FOR THIS CLASSIC SANDWICH, YOU NEED FIVE SIMPLE INGREDIENTS:

°Slices of white bread.

°Big tomatoes.

°Mayonnaise, to taste.

°Sprinkle with table salt.

°Fresh cracked pepper

AND THIS IS THE EASIEST SANDWICH TO MAKE, EVEN YOUR 5 YEAR OLD KIDS CAN MAKE IT, JUST FOLLOW THE STEPS BELOW:

Step 1:

To cut the tomato, I used a serrated knife and cut them into 1/2 inch slices.

2nd step:

The second thing I did was spread a large spoonful of mayonnaise on one side of each piece of bread.

Step 3:

And I put a slice of tomato on the mayonnaise side of four pieces of bread and spread some mayonnaise.

Step 4:

After that, I seasoned the top with a pinch of table salt and a pinch of fresh cracked pepper on each serving.

Step 5:

And I covered with the mayo side of the remaining four pieces of bread to complete the sandwich.

Step 6:

If you prefer, you can cut each sandwich in half, but you must serve it immediately after cutting.

Enjoy !

She Puts Vaporub On Cotton Ball & Stick It In Her Ear… Moments Later ? Incredible 😍

Many people around the world use VapoRub to treat common or cold cough, whether they are young or old. Children in particular do not like the strong smell of menthol. But, one thing is for sure- VapoRub is very helpful and helpful in treating nasty coughs and cold symptoms! VapoRub can be used to treat many different things, for example, did you know you can use VapoRub to treat an earache? It can definitely help reduce pain by putting a small amount of Vicks VapoRub on a cotton ball and putting it in your ear for several hours, several times a day.

Take a good look at the video below! It will definitely surprise you!

Burger foil packs AKA Hobo Dinner*

INGREDIENTS:

°Hamburger patty seasoned with salt & pepper

°Vegetables

°Wrap in aluminum foil

°Cooking, campfire, grilling

* Methods :

Grilling: Placing packets on wire racks, seam side down, also cooking for 10 minutes. Flip also keep cooking for another 15 min.

To Baking: Heat oven 400. Placing pack on oven rack, seam side down also baking for 10 min. Flip & cook for an additional 15 min.

Enjoy !

Baked Sweet and Sour Chicken

INGREDIENTS:

+CHICKEN:

° 3 – 4 boneless, skinless chicken breasts (about 2 pounds)

° Salt and pepper

° 1 c cornstarch

° 2 beaten eggs

° 1/4 c canola, vegetable

+SAUCE:

° 1/2 to 3/4 cup sugar (depending on how sweet you want the sauce)

° 4 tsp of ketchup

° 1/2 c apple cider vinegar (see note for substitutions)

° 1 t of soy sauce

° 1 t of garlic salt

*INSTRUCTIONS:

Preheat oven 325 degrees F.

Cutting chicken breasts to 1-inch Seasoning with salt & pepper.

Place the cornstarch in gallon-sized ziploc bag. Placing chicken in bag with cornstarch also seal, toss to coat chicken.

Whisk the eggs together in a shallow pie pan. Heat oil in skillet on heat until very hot & sizzling. Dipping cornstarch coated chicken pieces in egg also carefully placing them in single layer in hot skillet.

Cooking 20-30 sec on every side to crust is golden brown but chicken is not fully cook Placing chicken pieces in single layer in 9 * 13 inch baking dish also repeat with rest chicken pieces.

Combine ingredients for sauce in a medium bowl and pour on chicken. Baking for an 1h, turn chicken once Serve over hot, steamed rice.

Enjoy !

BLUEBERRY COOKIES

Ingredients:

+Biscuits:

°2 cups all-purpose flour (I used White Lily, a flour available at most Southern stores)

°1 tb baking powder

°1 1/2 tsp salt

°3 tb sugar

°1 stick unsalted butter (VERY cold)

°3/4 cup buttermilk (use enough until the dough is just barely moist enough)

°1 ea. frozen blueberries

°1/2 stick of melted salted butter

+Sauce:

°1 ea. Granulated sugar

°3 tb milk (or more if not liquid enough)

°1/2 tsp. vanilla

*Directions:

Cut the butter into small balls and place on a waxed paper lined cookie sheet. Putting in freezer for at least 10 mn. Preparing a cast iron skillet with amount of bacon grease. The easiest: fry a piece of bacon, wipe out the pan and you're good to go!

Preheat oven 500 degrees.

Mix the ingredients for the sauce (powdered sugar, milk, vanilla) and make sure the powdered sugar is completely dissolved.

Mix all the dry ingredients (flour, baking powder, salt, sugar) together then cut into the cold unsalted butter. Cut in until the butter is the size of a pea, relatively well blended. Add buttermilk. Adding until you have just where the dough separates from sides of the bowl. Stir until just combined and spread out on a well-floured surface.

Before knead, preparing surface for knead. (I use a large cutting board for easy cleanup!) Dust the area with flour. Put the dough on the floured area and sprinkle a little flour on the dough. Press down on dough (no need to roll with a pin) and flatten to about 1/2″ thick. Put the blueberries on the dough. Knead several times and flatten to about 1″ thick. (Honestly, the thicker the better, because they rise so well!) The berries will probably start to bleed onto the batter and you'll start to see flecks of blue as the berries thaw.

Place the cookies in a cast iron skillet and make sure the cookies are touching.

Baking at 500 degrees for about 10-12 minutes. About 6 to 8 minutes, remove the pan from the oven and brush the cookies with melted salted butter. It is an integral part of the cooking process. And be liberal with this, brush the sides of the cookies if they are visible. When you start to see the tops slightly browning (and the blueberries popping), take them out. The temperature in middle of the cookies will remain very hot when removed from the oven and will continue to bake.

Enjoy !

MILLION-DOLLAR-SPAGHETTI-CASSEROLE

Ingredients:

°454 grams rotini (elbow or spaghetti can be substituted)

°1/2 teaspoon kosher salt

°2 tablespoons of butter

°2 tablespoons olive oil

°1 tbsp garlic (minced from the jar)

°1 medium green bell pepper

°1 medium onion (white or yellow)

°227 grams mushrooms, sliced

°1/2 teaspoon kosher salt

°1/2 teaspoon black pepper

°A bowl with a capacity of

°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)

A cup with a capacity of 60 ml containing sour cream

°A bowl with a capacity of

°794 grams of red pasta sauce

A bowl with a capacity of

°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)

*Preparation

Using a hand blender or immersion blender, blend 3 ingredients until blended.

Bring water to a boil, add salt and pasta and cook according to instructions.

Use 2 cups butter and grease a 9 x 12 pan.

Dice the green pepper and onion.

Slice the mushrooms.

Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.

Drain pasta and set aside.

Add chopped and crumbled sirloin. Add salt and pepper, dividing the beef into small bites. Continue cooking until beef is no longer pink, drain off excess fat.

Add the jar of pasta sauce and reheat.

While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.

Using a hand mixer or immersion blender, mix 3 ingredients until well blended.

Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.

Add the rest of the pasta, followed by the red meat sauce.

Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn't stick).

Remove foil and add grated cheese on top.

Return to the oven for 10-15 minutes until the cheese is melted.

Rest for 5 minutes before serving.

Enjoy !

BROWN-SUGAR & BACON BEANS*

Ingredients:

° 1 can of sweetened condensed milk.

° 1 tray. Fresh whipped cream.

° 1/2 gallon. Chocolate milk.

* Methods :

In a blender, combine all ingredients and blend until smooth and frothy.

Pour the mixture into a frozen safe jar and put it for about 2 hours in the freezer.

Every 30 minutes, be sure to mix well. This will produce Wendy's ultimate frosty texture and thickness.

Enjoy !

Bake Salmon in Foil with Asparagus & Garlic Lemon Butter Sauce*

For this recipe, you need 4 salmon fillets (skin removed), 250 grams of asparagus, 1 cup of roasted red peppers and 1 lemon, cut into rings.

*Ingredients for the sauce:

°2 tablespoons of honey

°1 tablespoon Dijon mustard

°¼ cup orange juice

°2 tablespoons lemon juice

°2 teaspoons minced garlic

°1/3 cup olive oil

°2 tablespoons chopped chives

°2 tablespoons chopped dill

°Salt and pepper to taste

°honey sauce

°mustard

°lemon

*Preparation :

1. Preheat the oven to 200°C.

2. In a bowl, combine the ingredients to make the sauce.

3. Spread the asparagus on four sheets of aluminum foil. Place the salmon fillets on the asparagus. Sprinkle with roasted peppers, drizzle with sauce and place two slices of lemon on each fillet.

4. Form airtight foil packets and place them on a baking sheet.

5. Bake for 15 minutes or until the papillote swells. Fillet of salmon in papillote accompanied by asparagus and dill sauce

Enjoy !

Old-school spaghetti