Cooking Chef | Recipes

Ingredients :

°1 grind pizza dough

°1 cup cooked shredded chicken

°1/2 cup buffalo sauce (

°/2 cup cilantro or sparkling parsley, chopped

°12 tablespoons chopped sparkling chives

°1 jalapeño, seeded and chopped

°1/2 cup ranch dressing

°1/2 cup crumbled blue cheese (optional)

°1 cup shredded milk mozzarella

°1 cup grated cheddar cheese

°1/2 cup grated parmesan or asiago cheese

°1 tablespoon sesame seeds

°1 teaspoon Italian seasoning

°1 egg

1. Preheat oven to 450°F. Line baking sheet with paper.

2.In a bowl, integrate the chicken, Buffalo sauce, cilantro, chives and jalapeño.

3. Divided pizza dough to four balls. On a floured surface, roll out the dough right into a circle/oval approximately eight inches. Spread every piece of dough with ranch, then upload the Buffalo Chicken on top in an excellent layer. Top with identical quantities of mozzarella and cheddar. Drizzle with extra Buffalo Sauce, if desired. Tuck in each aspects of the dough, then roll it right into a log (like a cinnamon roll), pinch to seal. Place seam aspect down on organized baking sheet.

four. In a bowl, integrate the Parmesan, sesame seeds and Italian seasoning. Brush the tops of the stromboli with the overwhelmed egg, then sprinkle with parmesan. Take a pointy knife and make 2 small slits withinside the pinnacle of the dough.

5. Bake for 10 minutes, then lessen the warmth to 375° and bake for any other 20-half-hour or till the top is golden brown. Serve with extra buffalo sauce and/or ranch. ENJOY!

Aka lemon lush

HomeAka lemon lush

Aka lemon lush

*INGREDIENTS :

°200g-sugar

°2 tsp. lemon zest

°1 lemon juice

°4 eggs

°180g flour

°1 pinch of salt

°220g butter

°1 lemon juice

°100g icing sugar

*INSTRUCTIONS

1. Preheat the oven to 180°C. Zest the lemons and squeeze the lemons. To melt the butter.

2. Mix eggs and lemon juice. Mix the sugar with the lemon zest. Add the flour, salt and melted butter, then the egg and lemon mixture.

3. Pour the dough into a buttered and lined square mold and bake for 30 min at 180°C. Removing cake from oven also letting it cool.

4. Prepare the glaze: mix the lemon juice with the icing sugar little by little until you obtain a slightly thick texture. It should not be liquid.

5. Pour the frosting over the cake (you can turn it over so that it is flat) and spread it to make a thin layer. Let the icing dry. Decorate the cake.

6. There you go! Your lemon brownie is ready!

Bacon Egg & Hashbrown Casserole

Ingredients :

°1½ cups (375 mL) small round potatoes

°8 eggs

°1/2 cup (125ml) sour cream

°1 teaspoon of salt

°1/2 cup (125ml) milk

°1/2 c cheddar cheese

°1 cup (250 mL) diced green bell pepper

°2 green onions cut to rings

°4 slices of bacon, cooked and cut into small pieces

*Preparation :

Preheat toven 400°F (200°C). Line baking sheet with a sheet aluminum foil. Bake the potatoes on the aluminum sheet for about 30 minutes or until tender. Let cool and cut. Minimize oven temperature 350°F (175°C). Well grease 9 13 Pyrex dish. In a large bowl, whisk eggs, sour cream, salt and milk. Add cheese, bell pepper, potatoes, green onions and bacon. To mix together. Pour into the Pyrex dish and cook for 35 to 40 minutes. If eggs brown, cover with aluminum foil. Serve with a little sour cream and garnish with additional green onions or chives.

Enjoy !

Apple-Pie Enchiladas

Ingredients

°1 (21 ounces) apple pie filling

°6 (8-inch) flour tortillas

°1 teaspoon ground cinnamon

°½ cup of butter

°½ cup white sugar

°½ cup sugar

°½ cup of water

*Preparation of the recipe

Preheat the oven to 350°F (175°C).

Grease a 2 liter baking dish.

Spoon about 1/4 cup of filled pie evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, fold in the edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine the butter, white sugar, brown sugar and water.

Bring to boil, stirring constantly; reduce Remove heat and simmer 3 minutes.

Pour the sauce over the enchiladas and let sit for 30 minutes.

Bake in preheated oven for 20 minutes, or until golden brown.

Enjoy !

Easy Bisquick Cinnamon Rolls

INGREDIENTS:

+Trim

°1/4 cup (60 mL) softened butter

°1/3 cup (80 mL) packed brown sugar

°2 tbsp. (10 ml) ground cinnamon

°1 cup (250 mL) raisins or dried cranberries

+Dough

°2 1/4 cups (560 ml) all-purpose flour

°2 tbsp. (30ml) sugar

°1 C. baking powder

°1/4 tsp. (1ml) salt

°1/3 cup (80 ml) cold butter, cubed

°1 cup (250ml) milk

+Icing

°1 C. (15ml) milk

°Icing sugar

*PREPARATION

Preheat oven 425°F (220°C). Lightly butter, spray with cooking spray or line a 9-inch (23 cm) round metal cake pan with parchment paper.

Trim

In a bowl, combine the butter, brown sugar and cinnamon, crushing them. Put aside.

Dough

In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the dry ingredients until crumbly. Pour in the milk and stir with a fork until a soft dough forms.

Put the dough on a lightly floured surface and knead a little until it becomes smooth. Keeping the surface floured, roll out the dough into a 16 x 10-inch (40 x 25 cm) rectangle; spread the filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) border on one long side of the rectangle. Roll up the dough, starting on the side opposite the edge, as for jam buns; pinch end to seal. Cut the roll into 12 slices. Place the brioches thus obtained, cut sides down, in the prepared pan.

Icing

Brush with milk. Bake for 30 to 35 minutes or until the center of the buns turns golden. Let cool. Sprinkle with icing sugar just before serving

Enjoy !

Shortbread Cookies

Ingredients

+For 1 baking sheet from the oven (24 cookies approx):

°150 g of flour (rather T55)

°75g butter

°75g caster sugar

°1 egg (small size)

°1 pinch of salt

°Flavor of your choice: vanilla, lemon, cinnamon...

Preparation

Prepare the shortcrust pastry:

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Carefully mix 150 g of flour, 75 g of sugar, salt, flavor of your choice, 75 g of butter cut into small pieces by pressing and rubbing the palms of the hands against each other to make "sand"

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(Warning: the butter should not be soft, nor too hard either!)

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Quickly incorporate the egg into this sandy mixture

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Ball up. Crush the dough with the palm of your hand several times to mix everything well

Cover with a film of flour and leave to rest in a cool place for about 30 minutes, covered with a cloth.

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Preheat the oven to 200°

Place the dough on a floured surface and keep some flour nearby to flour the roll and your hands. Roll out the dough with a rolling pin to 1/2 cm thick

Cut the dough into slices using a cookie cutter or a glass

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Place the shortbread on a buttered baking sheet

Bake for about 10 minutes in a hot oven, watching the cooking: take out the shortbread when they have golden blond color

Enjoy !

Honey Garlic Shrimp

By ahcene boumerahAugust 12, 2022 No comments:

Ingredients:

°50 g of honey

°30ml soy sauce

°1 tablespoon minced garlic

°1 tablespoon chopped ginger (optional)

°500g raw prawns (peeled and deveined if possible)

°2 teaspoons of olive oil

°chives for garnished (optional)

Combine honey, soy sauce, garlic, and ginger in a medium-sized bowl. 2. Place the shrimp in a large closed plastic bag of this type or in a Tupperware. 3. Pour half of the marinade over the shrimp. 4. Shake or mix well. 5. Marinate the prawns in the fridge for at least 15 minutes. 6. Cover and refrigerate the rest of the marinade for the next step. 7. Heat the oil in a skillet over medium to high heat. 8. Put the shrimp in the pan and pour the marinade. 9. Cook the shrimp on one side, until no longer pink. It takes approx. 45 seconds. Then flip them over to the other side. 10. Pour the rest of the marinade over the prawns and simmer until the prawns are cooked through, about 1 min. 11. Serve the shrimp with the marinade warmed in pan.

Enjoy!

LEMON BROWNIES!!!

By ahcene boumerahAugust 12, 2022 No comments:

INGREDIENTS :

°200g-sugar

°2 tsp. lemon zest

°1 lemon juice

°4 eggs

°180g flour

°1 pinch of salt

°220g butter

°1 lemon juice

°100g icing sugar

*INSTRUCTIONS

1. Preheat the oven to 180°C. Zest the lemons and squeeze the lemons. To melt the butter.

2. Mix eggs and lemon juice. Mix the sugar with the lemon zest. Add the flour, salt and melted butter, then the egg and lemon mixture.

3. Pour the dough into a buttered and lined square mold and bake for 30 min at 180°C. Removing cake from oven also letting it cool.

4. Prepare the glaze: mix the lemon juice with the icing sugar little by little until you obtain a slightly thick texture. It should not be liquid.

5. Pour the frosting over the cake (you can turn it over so that it is flat) and spread it to make a thin layer. Let the icing dry. Decorate the cake.

6. There you go! Your lemon brownie is ready!

ALMOND AMARETTO POUND CAKE

By ahcene boumerahAugust 12, 2022 No comments:

Ingredients:

°3 eggs

°150g sugar

°15 cl of good extra-virgin olive oil

°8 cl of Amaretto

°150 g cake flour (yeast incorporated or with a teaspoon of yeast)

°50 g ground almonds

°100 g slivered almonds and a little

*PREPARATION

1Preheat oven to 180°C also greased cake tin.

2Whip the eggs with the sugar until the mixture whitens. Add olive oil and amaretto and whisk again.

3Add half of the flour/yeast and the ground almonds, mix once quickly. Coat the roughly chopped slivered almonds with a knife in the remaining dry mixture and quickly stir in with a spoon. This operation prevents the slivered almonds from all migrating to the bottom of the mould.

To finish

Pour the batter into the cake tin and sprinkle with slivered almonds. Bake for 40 minutes.

Enjoy !

Payday Candy Bars

By ahcene boumerahAugust 11, 2022 No comments:

Ingredients

°A homemade candy bar only requires a few ingredients

°1.3 cups salted peanuts

°2.2 cups peanut butter chips

°3.2 cups mini marshmallows

°4.1 can sweetened condensed milk

°5.3 tsp unsalted butter

°6.½ tsp vanilla extract

*How to prepare

Step 1: Placing butter also peanut butter chips in saucepan and melting on medium heat to smooth.

Step 2: Add the condensed milk, vanilla extract and marshmallows to the peanut butter and melted butter mixture. Stirring until the mix is smooth and well blend.

Step 3: Greased 9×13 inch rectangular baking dish with butter

Spreading half of the peanuts on baking dish

Step 4: Pour mix from step 2 equally on peanuts, then sprinkling remaining peanuts on top.

Step 5: let stand at room temperature to set. Cutting candies to serve bars also Enjoy !

5 minute Chocolate Fudge

By ahcene boumerahAugust 11, 2022 No comments:

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 walnut

*How to preparing :

Step 1: Add sugar, milk, butter and salt together in a saucepan. Then cooking for 5 min, stir 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 !

SOUTHERN FRIED CHICKEN

*INGREDIENTS 5 SERVINGS

°2 pounds (1 kg) bone-in chicken thighs with skin on

°6 tbsp. tbsp (90 milliliter) Cajun

°1 cup (250 milliliters) buttermilk

°1 cup (250 milliliters) flour

°1 C. 2 tbsp (15 milliliters) Ground white pepper

°1 cup (250 milliliters) vegetable oil

*WHAT YOU'LL NEED

1 In a large bowl, sprinkle the chicken thighs with 1 tbsp. (15 mL) Club House Cajun Seasoning.

2 Pour the buttermilk over the chicken. Leave to marinate for one hour, then refrigerate.

3 Mix the flour, the 5 tbsp. tbsp (75 mL) remaining Cajun seasoning and white pepper.

4 Dip and turn the chicken thighs one by one in the flour mixture to coat them completely.

5 Heat vegetable oil in a frying pan. Add the chicken and cook for about 30 minutes over medium-high heat until browned and internal temperature reaches 165°F (74°C).

6 Sprinkle with more Club House Cajun Seasoning before serving, if desired.

Enjoy !

Dreamy Cream Cheese Chocolate Pound Cake

Ingredients

+For the pound cake:

°200 g of flour

° 200 g of butter

° 200 g of sugar

° 150g dark chocolate

° 4 eggs

° 1 packet of baking powder

+For the topping:

°200g dark chocolate

° 140 g of butter

° 8 cl of liquid cream

*Preparation

1. Mix the eggs and the sugar until the mixture whitens, add the flour and the baking powder then mix well.

2. Melt the chocolate and butter for 1 minute in the microwave then pour into the first preparation and mix.

3. Pour the preparation into a buttered and floured cake tin and bake for 40 minutes at 170°C.

4. Melt the chocolate in a bain-marie, stirring with a spatula and add the liquid cream.

5. Remove from the heat, let cool, add the butter and mix with a whisk.

6. Once the topping is cool, spread it over your pound cake with a spatula.

Enjoy !

Chocolate Cake Swiss

Ingredients

Chocolate

200g chocolate

Plain flour

50g flour

Sugar

50g sugar

Little Swiss

3 small swiss

Egg

3 eggs

Yeast

0.33 sachet of yeast

Vanilla

1 C. c. vanilla

*Preparation

To melt chocolate.

Whisk the Swiss rolls and the sugar.

Add vanilla, eggs and whisk.

Add flour and baking powder, mix.

Finally, stir in the melted chocolate.

Pour into a round mold 20 cm in diameter, and cook for 15 to 20 min at 180°C. The blade of the knife stuck in the cake comes out dry.

Enjoy!

HomeStrawberry Bread Strawberry Bread

Ingredients :

+For the bread :

3/4 cup (190 ml) sugar 1/2 cup (125 ml) milk 1/2 cup (125 ml) oil 1 large egg 1 teaspoon vanilla extract 2 cups (500 ml) flour 2 teaspoons baking powder (yeast) 1/4 tsp salt 2 cups (500 mL) diced strawberries 2 tbsp flour

*Preparation :

Preheat oven to 350°F (175°C).In a medium bowl, combine sugar, milk, oil, egg and vanilla.In another bowl, combine flour, baking powder, batter and salt.Add dry ingredients to wet ingredients and mix well.In a small bowl, combine strawberries and 2 tablespoons flour on top. Shake. Pour into the mixture and mix. Grease a 9″ x 5″ loaf pan well. Pour in the mixture. Bake for 50 to 55 minutes or until a toothpick inserted in it comes out clean. Let cool for 10 minutes.

To make the icing:

Combine all ingredients together in a bowl. When the bread is cool, spread the glaze over the bread. Slice and serve!

Enjoy!

Strawberry Mousse Cake

Ingredients for a strawberry mousse cake for 8 to 10 people:

+Almond cookie :

°3 eggs

°80g sugar

°10g cornstarch

°80g ground almonds

+Strawberry mousse:

°4 sheets of gelatin (8 g) (you can replace with 2 g of agar agar if necessary)

°350g strawberries

°40g icing sugar

°380 ml full cream

*Almond cookie base

1. Preheat the oven to 180°C.

2. Separate the whites from the yolks. Whisk the yolks with the sugar.

3. Add the cornstarch and ground almonds, mixing between each addition.

4. Whip the egg whites until stiff. Add them to the preparation. First add a good spoonful of egg whites and stir vigorously to soften the batter. Incorporate the rest very delicately, with a spatula.

5. Pour everything into an adjustable circle set to 20 cm in diameter, placed on a plate covered with baking paper.

Learn more about the adjustable circle

6. Bake for 10 minutes.

Strawberry mousse

1. Place the gelatin in a bowl of cold water.

2. Wash and hull the strawberries.

3. Place strawberries and icing sugar in a saucepan and heat until boiling.

4. Mix everything with an immersion blender.

5. Add the drained gelatin. If you use agar agar, you will need to boil the strawberry purée with the agar agar for one minute. Let come to room temperature.

6. Whip the liquid cream until it thickens.

7. With a spatula, gently incorporate the whipped cream into the strawberry purée.

8. Pour everything over the almond biscuit

Enjoy !

Chocolate wafers with cream😋

INGREDIENTS:

For the dough:

4 pc eggs

1 cup (200 ml) powdered sugar

1 cup of flour

3 tbsp c100a powder

1 packet of baking powder

1 packet of vanilla sugar

For the cream:

1 liter of milk

4 tbsp flour

4 tbsp potato or corn starch

1.5 cups of powdered sugar

2 pc eggs

100 g butter

1 packet of vanilla sugar

400 ml whipped cream

For the glaze:

200 ml whipped cream

100 g milk chocolate

PREPARATION:

Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet, the lower the dough) and bake in a preheated oven at 180 ° C for 20 minutes.

After baking, let cool on a rack.

For the cream, bring the milk, flour, starch, powdered sugar and eggs to a thick pudding. Remove from heat and stir with butter and vanilla sugar while still hot. Melt the butter and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold.

Finally, whip the cream until stiff and stir into the pudding with a whisk. Halve the cream.

Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, distribute the rest of the cream. Smooth out and put in a cool place.

When the cream is really firm on the cake, the top is covered with a chocolate icing – to do this, heat the cream, add chocolate pieces and melt while stirring.

#BOOMchallenge

#firstpicchallenge

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 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!!