Cooking Chef | Recipes

Ingredients

2 lb. Chicken breasts cut into bite sized pieces

1 Pineapple cut into bite sized chunks

2 Red bell peppers cut into large pieces

1 Large onion cut into large pieces

1 lb. Bacon cut in half

1 ½ C. Pineapple juice

2 Tbsp. Cornstarch

½ C. Brown sugar

3 Tbsp. Soy sauce

Skewers

How To Make Chicken Bacon Pineapple Kebabs

Wrap each piece of pineapple and chicken with a piece of bacon.

Thread pieces of the red pepper, onion, bacon-wrapped chicken, and pineapple on the skewers.

Preheat the grill.

In a saucepan on the stove, bring the pineapple juice, cornstarch, brown sugar, and soy sauce to a boil. Reduce to a simmer and cook for 5 minutes. Let cool.

Place the skewers on the grill, and cook for 5-6 minutes per side, basting with the sauce as you do.

Grill until the chicken is cooked through and bacon is crispy.

Enjoy!

Amazing Meatloaf recipe

INGREDIENTS :

°350g ground beef

°1 bunch of parsley

°1 onion

°20 g of breadcrumbs

°1 pinch of nutmeg

°3 tbsp. spicy ketchup

°1 egg

°1 C. salt

°pepper

*PREPARATION :

Preheat the oven th.5/6 (175°C). Put the parsley and onion in the food processor, chop for a few seconds then add the sliced bread cut into small dice. Blend for a few seconds.

Season the beef with salt and pepper. Add ketchup, egg and nutmeg. Blend for 5 seconds. Put the mince in a dish giving it the shape of a ball of bread or put it in a cake mold giving it the shape of a sandwich loaf. Put in the oven for a cooking time of about 45 min.

Enjoy !

Marinated, Cucumbers, Onions, & Tomatoes

Ingredients

°2 small red onions

°3 squeezed limes

°1 c.a.s. oil (light olive or avocado oil)

°3 tomatoes

°1 c.a.s. finely chopped cilantro

°1 c.a.s. salt to taste

*Instructions

Cut the onion in half, slice very finely and set aside in a bowl

Sprinkle with a c.a.s. of salt and leave to stand for ten minutes

Cover the onion with lukewarm water and leave for another ten minutes.

Rinse and drain the onions

Add the lemon juice and a pinch of salt, wait until the onions turn pink or at least 30 minutes before serving.

Cut the tomatoes in half and slice very finely

Mix the onions with the tomatoes, oil and cilantro. Taste and add salt if needed.

Enjoy !

CHOCOLATE PECAN TURTLE CLUSTERS

Ingredients

°A bowl with a capacity of

°1/2 liter containing pecan halves

°2 bags (340 grams) of chocolate chips

°25 individually wrapped caramels, unwrapped

°2 tablespoons of water

°A cup with a capacity of 130 ml containing butter, softened

*Preparation

Preheat oven 170 degrees (175°C).

Arrange the pecans on a baking sheet.

Bake pecans in preheated oven until fragrant and lightly browned, 7 minutes.

Melt the chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping the sides with a rubber spatula to avoid burning.

Line baking sheet with foil; greased with butter.

Combine the caramels, water and butter in a saucepan over low heat. cook, stirring occasionally, until caramels are melted and smooth. Flatten pecans.

Spoon the caramel mixture onto the prepared baking sheet. Allow to cool and harden.

Drizzle chocolate over the caramel nut clusters. Refrigerate for about 1 hour.

Enjoy !

CHICKEN SHAWARMA

INGREDIENTS

°Chicken fillet(s) (150 g): 4 piece(s)

°Coriander powder: 2 tbsp. coffee

°Garlic clove(s): 2 piece(s)

°Cumin powder: 2 tbsp. coffee

°Cayenne pepper: 1 tbsp. coffee

°Smoked paprika: 1 tbsp. coffee

°Fine salt: 4 pinch(es)

°Pepper mill: 4 turn(s)

°Lemon juice: 4 tbsp. coffee

°Olive oil: 2 cl

+For the sauce

°Greek yoghurt(s): 250 g

°Garlic clove(s): 1 piece(s)

°Cumin powder: 2 tbsp. coffee

°Lemon juice: 2 tbsp. coffee

°Fine salt: 2 pinch(es)

°Pepper mill: 2 turn(s)

°Iceberg salad: 0.5 piece(s)

+For garnish

°Red onion(s): 1 piece(s)

°Cucumber(s): 0.5 piece(s)

°Fresh coriander: 0.5 bunch(es)

°Lemon juice: 3 tbsp. coffee

°Olive oil: 2 tbsp. soup

°Fine salt: 4 pinch(es)

°Pepper mill: 4 turn(s)

+For training

°Pita bread: 4 piece(s)

* Methods :

1. FOR THE CHICKEN

Combine all marinade ingredients in a freezer bag.

Place the chicken in the bag. Close and shake well to impregnate them. Book cool.

2. FOR THE SAUCE

Peel the garlic, smash it and grate it.

Mix the ingredients for the yogurt sauce in a bowl, wrap in cling film and place in the fridge until ready to serve.

3. FOR THE SALAD

Wash the lettuce and cut it into a chiffonade.

Peel the cucumber, remove the seeds and cut it into small cubes.

Peel and chop the red onion.

Wash and chop the cilantro.

Combine all the salad ingredients and season with olive oil and lemon juice.

4. FOR COOKING

Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides.

Place as you go in a large plate and cover with aluminum foil to keep them warm.

Cut the cutlets into slices.

5. FOR ASSEMBLY

Open the pita bread in half and flatten them.

Fill with salad, chicken slices and add 1 tbsp of sauce.

Roll up the chawarma and wrap in a sheet of parchment paper.

Enjoy !

German Chocolate Layer Cake with Coconut Pecan Frosting

Ingredients

+For the cake:

°1 (15.25 oz) Better Crocker Super Chewy German Chocolate Cake Mix

°1 box (3 oz) instant chocolate fudge pudding mix

°1 C. instant espresso powder, I love Medaglia D'Oro

°1 Tbl. Cocoa powder without sugar

°1 1/4 cup milk

°1 stick of melted butter

°3 extra-large eggs plus 1 egg yolk

°1 C. vanilla

+For the icing:

°1 can (12 oz) evaporated milk

°1 can (5 oz) evaporated milk

°2 cups of sugar

°6 egg yolks, lightly beaten

°1 cup soft butter (2 sticks)

°1 Tbl. vanilla extract

°3 cups chopped pecans

°3 cups sweetened flaked coconut

+For the chocolate ganache:

°1 cup high quality chocolate chips, semi-sweet or milk chocolate

°1/2 cup heavy cream

*Instructions

+For the cake:

Preheat the oven to 325-350º according to the instructions on the box and the type of pans used.

Grease and flour trays, set aside.

In a large mixing bowl, whisk dry ingredients to combine.

Add wet ingredients, beat on low to combine, then on medium-high for 2 minutes. (*Stop midway to thoroughly scrape the bowl and beater.)

Pour/spoon batter into prepared pans, level and place in preheated oven. Cook according to the directions on the box by type of pans you are using as well as by size.

Let cool slightly and return to cooling rack to cool completely.

For the icing:

In a small saucepan over medium heat, stir constantly evaporated milk (from both cans), sugar, beaten egg yolks and butter until boiling and thickened, about 10-15 minutes. Remove from the heat and stir in the vanilla, pecans and coconut, and set aside to cool completely. Once cooled, place a layer of cake on a plate and top generously with frosting. Add second layer and frosted sides, then garnish. Cover with a domed cake topper, refrigerate. Decorate with a drizzle of desired ganache.

Add ingredients to glass measuring jug, heat in microwave and stir until well blended and creamy. Stir until slightly thickened and spoon over the top and sides as desired. Garnish with a maraschino cherry.

Enjoy !

orange juice cake

INGREDIENTS

°Very juicy oranges 2

°Butter 120g

°Sugar 120g

°Flour 120g

°Eggs 2

°Baking powder 1 sachet

*PREPARATION

Mix the melted butter with the sugar and the eggs. Add the flour and the yeast. Stir well. Add the zest and juice of an orange. Pour the mixture into a buttered mold.

Bake for 20 minutes at 180°C. When it comes out of the oven, drizzle the cake with a syrup made by boiling the juice of an orange with a little sugar.

Enjoy!

Strawberry crunch pound cake

Ingredients:

°150g to 200g strawberries or other fruits depending on the season

°150g flour

°2 large eggs

°120g of sugar

°1 lemon (zest and juice)

°50g cold butter

°icing sugar (dusting)

Equipment: 1 springform pan of 24 cm, mixer or food processor.

I used a 24 cm non-stick springform pan for perfect release. Here is the link: Mold Gobel.

This recipe requires the use of an electric mixer or food processor. Here are my favorites: mixer / food processor.

PREPARATION

Preheat the oven Th 6 / 180°C rotating heat.

1 – Prepare the base of the cake: whisk the sugar and whole eggs at high speed for 5 minutes. The mixture should triple in volume. Then slowly incorporate the flour, lemon zest and juice. Butter a cake tin and pour the preparation.

2 – Cut the strawberries in 2 and spread them over the preparation without pushing them down. (depending on the fruit used, you will cut them into medium pieces).

3 – Cut the cold butter into small pieces and spread it over the preparation and the fruit. Sprinkle with 1 to 2 tbsp. sugar.

COOKING: Put in the oven Th 6 180°C rotating heat for 25 mins.

Remove from the oven and unmold on a wire rack after 5 minutes. Sprinkle with icing sugar.

Jardin-des-gourmands.com advice: You can use frozen fruits (raspberries, mixed red fruits, etc.). This cake retains all its particularity even the next day! If there are any left… To be enjoyed in the garden with a good fruity tea: a delight.

Enjoy !

Banana-Split-Cake

By ahcene boumerahAugust 24, 2022 No comments:

Ingredients:

°2 cups graham crackers

°1 stick of butter

°4 bananas

°1 can crushed pineapple, drained

°2/3 cup cream cheese

°2 cups icing sugar

°2 cups sliced strawberries

°1 L froz whip topping

°1 jar of maraschino cherries

°2 c chop walnuts or pecans

* Methods :

Melt 1 stick of butter and mix with 2 cups of graham cracker crumbs. Pat into the bottom of a 9″x13″ baking dish.

Mix the cream cheese with the icing sugar using an electric mixer. Beat well then pour over the graham cracker crust.

Drain the crushed pineapple well and layer it over the sugar/egg layer, then layer the sliced bananas and sliced strawberries. Then cover it with whipped topping. Drain the maraschino cherries and place them on top randomly or on what each serving would be. Sprinkle walnuts on top. Refrigerate about 2 hours before serve.

Enjoy !

Double Crust Cheesecake

By ahcene boumerahAugust 24, 2022 No comments:

Ingredients:

+Crusts:

°1 box graham crackers (about 27 graham crackers), crushed into fine crumbs

°1/2 C light brown sugar

°1 tsp salted butter, melted

+Cake:

°2 C heavy whipped cream

°3 pkgs (8 oz) cream cheese, room temperature

°1/2 cup sugar

°1/4 C sour cream

°2 tsp powder sugar

°2 tablespoons cornstarch (or more powdered sugar)

°2 teaspoons lemon juice

°1/2 tsp vanilla extract

*PREPARATION:

Start by making the outer mixture. Join the fixings together until each of the pieces is also soaked in margarine. Empty half into the bottom part of a 9" springform pan and pack it. Use the bottom part of a dry estimate cup to make sure it's really close - in case it gets lost too , it would just fall apart when you try to cut this in. Place the hinged pan in the cooler to harden it, and the other part of the outside on the side on the counter.

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes over medium heat, then add 2 tablespoons powdered sugar or cornstarch to set. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.

Similarly, using a hand mixer or stand mixer, cream the cream of cheddar cheese and sugar. Scrape the sides of the bowl as you go and mix until fully consolidated.

Add the sour cream, vanilla, lemon and the remaining controlled sugar. Beat over high heat until smooth and soft.

Layer one part of the whipped cream, tenderly, then layer the other half. Dispose of the base outside of the refrigerator.

Empty the filling into the container and smooth it out. You will need to squeeze it as you smooth it out to avoid air pockets and to make it fit. Remember that there should be space for the top outside.

When the filling has been streamlined, use a spoon to sprinkle some of the remaining pieces. Use the back of the spoon to slide them onto the cheesecake while gently pressing down. Add leftovers, then smooth and squeeze. You might have an excessive number of coins, but that's okay. Try to squeeze them as firmly as possible.

Use a piece of paper to cover the highest point of the cheesecake and now press down firmly with your hands. Wrap the springform pan in plastic wrap and refrigerate for at least 8 hours, ideally short term.

Cut and serve. I like new strawberries after the fact.

Enjoy !

Sugar Peach Cake

By ahcene boumerahAugust 23, 2022 No comments:

INGREDIENTS :

°peaches in syrup (about 2-3 according to taste)

°150g caster sugar

°150g butter

°3 eggs

°150g flour

°1/2 teaspoon baking powder

*PREPARATION :

Preheat the oven to th.6 (180°C).

Mix the sugar with the melted butter, until you have a frothy mixture.

Incorporate the eggs one by one, beating between each and add the flour sifted with the baking powder.

Add the peaches to the syrup, cut into pieces.

Pour into a cake tin and bake for 40 minutes.

Enjoy !

Fried Fish recipe

By ahcene boumerahAugust 23, 2022 No comments:

INGREDIENTS

°2 cod fillets of 160 g

°plain flour

°2 eggs

°1 tablespoon fresh cream

°3 tablespoon(s) of butter

°salt pepper

PREPARATION

Wash the fish, dry it, salt and pepper. Roll it in flour.

Mix the eggs with the fresh cream.

Pass the fish fillets in the egg.

In a buttered skillet, fry the fish for 3 minutes on each side.

Present the fried cod fillets with the salsa sauce.

Enjoy !

Chicken pot pot pie bake

By ahcene boumerahAugust 23, 2022 No comments:

Bake at 375 for 25 min –

°3 cups cooked chicken

°2 cans of cream of chicken

°1 bag of frozen vegetables (3 cups of vegetables)

°2 cups grated cheese

°2 boxes of Pillsbury biscuits (5 pieces)

Grease trap

Mix the ingredients in a bowl and spread evenly in the pan

Next, cut the cookies into wedges… add 2 tablespoons melted butter and spread evenly on top.

I baked until the tops of the cookies were crispy and the mixture was bubbly! cheap and easy

Enjoy !

Homemade Hamburger Peppers & Onion

By ahcene boumerahAugust 21, 2022 No comments:

Ingredients

1 pound lean ground beef

Salt and pepper to taste

3 teaspoons olive oil

1 cup chopped green pepper

1 cup chopped red pepper

1 cup chopped onion

1 can of green pepper rutile with diced tomatoes, of your choice, spicy or mild

4 pita bread, slightly soft and warm

Half a cup of sour cream

¼ bleu cheese crumble

Methods :

Warm the pitas a little in the microwave

In a frying pan crumble the minced meat

Add olive oil, green and red peppers and onions

Cook until the meat is no longer pink

Continue until the peppers and onions are soft

Add the can of rutile and stir until well combined

Add salt and pepper to taste

Put four sheets of aluminum foil

Put pita bread on each of them

Add about half of the meat mixture to each loaf

Using aluminum foil, roll up the foil and the gyroscope together

Add sour cream and bleu cheese if desired.

Enjoy!

Cheese Potato & Smoked Sausage Casserole

Ingredients

°600g potatoes

°400g smoked sausage

°1 onion

°2 cloves garlic

°200g cheddar cheese

°4 eggs

°20 cl of semi thick cream

°Salt

°Pepper

°30g of butter

*recipe

Peeled potatoes, washing them and cutting them to cubes. Cooking them for 10 min in a pan of salt boiling water.

Cutting sausages to slices, brown them for 10 min in dry pan.

Peel the garlic and onion, chop finely. Brown them for 5 min in an ovenproof pan, adding potatoes also smoked sausage.

Preheat the oven to 180°C or Th.6.

In bowl, whisking eggs with cream, salt also pepper. Pour to the skillet. Adding half of grated cheddar. Baking covered for 20 minutes. After this time, removing the lid, adding rest cheese & keep cook for 15 min.

Serve hot with fresh herbs of your choice.

Enjoy !

Enchiladas recipe

Ingredients

Tortilla (corn)

*2 tortillas (corn)

°Red bell pepper

1/2 red pepper

°Tomato (flesh)

50 g Tomato (flesh)

°Beef (chopped steak)

1 Beef (chopped steak)

°Clotted cream

1 tbsp heavy cream

°Cheddar (grated)

20 g Cheddar (grated)

°onion

1/3 yellow onion

**Recipe

Step 1

Preheat your oven to 200°. Cut the peppers into small dice.

yellow onion

2nd step

Chopping onions.

Red bell pepper

yellow onion

Step 3

Cook the onions and peppers for 5 minutes in a hot skillet with a drizzle of olive oil over medium heat, covered.

Tomato (flesh)

Beef (chopped steak)

Step 4

Adding ground beef to pan, 1/3 of tomato flesh (optional: add tabasco) and simmer for 5 min

Clotted cream

Tortilla (corn)

Beef (chopped steak)

Step 5

Garnish each tortilla with fresh cream, pan-fried, roll them up and place them in a baking dish

Tomato (flesh)

Cheddar (grated)

Step 6

Cover with tomato flesh, cheddar and bake for 15 minutes. It's ready !

FRIED POTATOES AND ONIONS

Ingredients

°¼ cup vegetable oil

°3 medium russet potatoes, peeled

°1 large yellow onion, thinly sliced

°Salt and pepper to taste

+Optional add-on:

°½ teaspoon garlic powder

°1 teaspoon red pepper flakes

°1 tablespoon (3g) chives, chopped

*Instructions

Step 1: Over medium-high heat, heat oil in a sauté pan or cast iron skillet. Then add the potatoes and onions to the heated oil carefully. Also add salt and pepper to taste. Garlic powder and red pepper flakes should follow.

Step 2: Cook, turning frequently, for 10 to 15 minutes, or until potatoes and onions are golden brown and tender. Cover the pan if desired to facilitate cooking and generate a creamier texture.

Step 3: Drain excess oil on a paper towel lined dish for a few minutes, then sprinkle with chives and serve!

LEMON LOAF

list of ingredients you will need:

°3 large eggs.

°1+1/2 cups cake flour.

°1 cup granulated sugar.

°1/3 cup lemon juice.

°1/2 cup coconut oil.

°2 tablespoons softened butter.

°1 teaspoon of lemon extract.

°1 teaspoon of vanilla extract.

°1 teaspoon of baking powder.

°1/2 teaspoon baking soda.

°1/2 teaspoon of salt.

+FOR THE LEMON ICE CREAM:

°You will need:

°1 cup powdered sugar + 1 tbsp.

°2 tablespoons of whole milk.

°1/2 teaspoon lemon extract.

*INSTRUCTIONS:

Step 1:

In bowl, I mixed the flour with baking soda, baking powder, also salt.

2nd step:

In a separate bowl, I mix the eggs, white sugar, softened butter, vanilla extract, lemon extract and lemon juice using my electric mixer.

Step 3:

I mixed the dry ingredients with the wet ingredient and combined until soft using a wooden fork.

Step 4:

I add the oil and mix well for a few more seconds.

Step 5:

I poured the batter into a lightly buttered cake tin.

Step 6:

I baked for 40-45 minutes at 350 degrees F. When a toothpick stuck in the middle of the cake came out clean, I removed it from the oven.

Step 7:

Meanwhile, I made the glaze, combining all the glaze ingredients in a small bowl, and beat with an electric mixer on low speed to create the lemon glaze.

Step 8:

I removed the bread from the pan while it cooled and frosted the top with the glaze.

Step 9:

Until it was sliced, I left the thermion bread in the fridge until the glaze set.

Enjoy

CHEESY GROUND BEEF QUESADILLAS

Ingredients

°Ground beef

450 g (1 lb) semi-lean ground beef

°taco seasonings

1 pouch 24g taco seasoning

°Sweet salsa

80 ml (1/3 cup) mild salsa

°Tortillas

6 large tortillas

°mix of grated tex-mex type cheeses

500 ml (2 cups) grated tex-mex type cheese mix

*Steps

Preheat oven 220°C (425°F).

In skillet, heat olive oil on medium heat. Cook the ground beef for 4 to 5 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color. Add taco seasonings and salsa, then stir.

Spray a small 24 cm x 33 cm (9.5 in. x 13 in.) baking sheet with cooking spray. Place four tortillas on the baking sheet, overlapping them and leaving about half of the tortillas overhanging the sides. Place another tortilla in the center of the baking sheet to completely cover the bottom.

Top with ground beef mixture, then cheese. Place the last tortilla in the center of the baking sheet, over the filling. Fold the overhanging tortillas towards the center of the baking sheet. Cover with another baking sheet.

Bake for 15 minutes. Remove the top baking sheet. Continue cooking for 10 minutes, until the tortillas are golden brown. Remove from the oven and let cool before cutting into eight rectangles.

Enjoy !

30-Minute 7-Layer Salad

Ingredients :

°1 tbsp sugar

°1 shredded lettuce

°250g frozen peas

°1⁄2 red onion, thinly sliced

°20 cl of mayonnaise

°6 eggs

°200g cooked bacon

°200g tender grated mimolette

* Methods:

STEP 1

peas

Put the ingredients in successive layers in the order given in a transparent salad bowl without defrosting the peas.

2ND STEP

Cover with plastic wrap and refrigerate the night before for lunch or in the morning for dinner.

Enjoy!

Pickled Beets

INGREDIENTS

°10 lb beets

°2 cups vinegar

°2 cups sugar

°2 cups water

°1 tsp salt

°1 teaspoon pickling spice

°2 teaspoons whole cloves

*PREPARATION

STEP 1

Wash and cook the beets until the center of the beet is tender. Peel, then cut into pieces about 1 inch in diameter. Place the pieces in hot, sterilized marinade jars.

2ND STEP

In a cauldron, add vinegar, sugar, water and salt. In a piece of cotton cloth, add the pickling spices and whole cloves. Close the fabric so that the spices do not come out. Put in the cauldron of vinegar. Boil 5 minutes.

STEP 3

Pour the liquid over the potted beets.

STEP 4

Close the pots and boil them for 10 min

Enjoy !

Pineapple Pecan Cake with Cream Cheese Frosting

Ingredients

°2 cups all-purpose flour

°2 cups white sugar

°1 teaspoon baking soda

°2 beaten eggs

°1 can (15 ounces) crushed pineapple, with juice

°1 teaspoon vanilla extract

°1 cup chopped pecans

*Step by step

Preheat oven 350 degrees F (175 degrees C). Butter and flour a 9x13 inch pan.

Sifting the flour, sugar & baking soda. Add eggs, pineapple and vanilla, mixing until well blended. Stir in pecans. Pour batter to prepare pan.

Bake in preheated oven for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool.

Enjoy !

MACARONI & CHEESE

INGREDIENTS

°8 oz macaroni (“elbows”) or 2 cups (500 mL) small shell-shaped pasta

°2 cups (500 mL) shredded Sharp or Extra Old Canadian Cheddar cheese

°1 1/2 cups (375 ml) Canadian milk

°2 tbsp. 2 tbsp (30 ml) all-purpose flour

°1/2 tsp. 1/2 tsp (2 mL) dry or Dijon mustard

°1/4 tsp. (1 ml) pepper

°Pinch of ground nutmeg

°Hot pepper sauce (optional)

°Additional sharp or extra-sharp Canadian cheddar (optional)

*PREPARATION

In a large pot of salted boiling water, cook pasta according to package directions, until tender but firm (al dente).

Meanwhile, in a blender or food processor (or in a large container using an immersion blender), combine Canadian cheese, Canadian milk, flour, mustard, pepper and nutmeg. Mix until homogeneous and fairly smooth.

When the pasta is cooked, drain it well, then return it to the pan. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes, or until the sauce is creamy, smooth and thickened. Season to taste with hot pepper sauce, if desired. Garnish with additional Cheddar if desired. Serve immediately.

Enjoy !

Strawberry-Cake

Ingredients

° 2 heaping cups of sliced fresh strawberries.

° 1 box of white cake mix.

° 1 PKG strawberry gelatin.

° 3/4 cup vegetable oil.

° 3 large eggs.

+Strawberry icing

° 2 cups sliced fresh strawberries.

° 2 cups of icing sugar.

° 1 cup softened butter.

° 1 teaspoon of vanilla extract.

*Methods :

Strawberry cake

Step 1: Gently spray a plate with a cooking splatter and preheat stove to 350°F.

Step 2: In blender or food processor, place 2 cups strawberries and cycle until finely cleaved. Measure 1 cup.

Step 3: In a mixing bowl, consolidate the cake combination, milk and vegetable oil. Blend in one with a hand blender for 4 minutes.

Step 4: Mix strawberry puree in 1 cup with strawberry gelatin.

Step 5: Spread the batter in a arranged dish and bake for 25-30 minutes or until a light wooden pick falls in the center. Remove it from the stove. Let cool for 12 minutes.

Enjoy!!

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

INGREDIENTS

°2 packets frozen chopped broccoli

°2 cans of 304.75 grams of condensed cream of mushroom soup

°2 cups instant rice

°3/4 cup chopped onion

°1/4 cup butter

°1 pot of melted cheese sauce

°salt to taste

°ground black pepper to taste

*INSTRUCTIONS

Cook the rice as directed on the box.

Sauté the onions in the margarine until fully cooked.

Cooking broccoli as directe on pack and drain.

Combine broccoli, soup, rice, onion, butter or margarine and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch baking dish.

Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Enjoy !

Ribeye steak recipe

Ingredients

°4 slices Faux filet

°1 shallot

°20g Butter

°1 Drizzle of oil

°5 cl Dry white wine

°Salt

°Pepper

+Calories = Medium

*Preparation steps

Heat the oil in a frying pan and cook the meat for 3 to 4 minutes on each side. Cover with aluminum foil and keep warm.

Heat half the butter in the pan and sweat the peeled and minced shallot. Add the white wine and let reduce for 2 to 3 minutes.

Off the heat, add the rest of the butter while mixing. Salt, pepper. Arrange the sirloin slices on the plates, cover with the sauce and serve immediately.

Enjoy !

Mexican Taco Lasagna

Start by preparing your ingredients. Finely chop the onion and each clove of garlic.

Cut the mozzarella balls into small cubes as well.

The trick

You can use other cheeses if you wish, such as fresh goat cheese, any other hard cheese, but also grated Emmental or Gruyère.

Prepare the bolognese sauce.

In a tablespoon of olive oil, brown the onions and the refined garlic cloves in a saucepan.

Add the ground beef and let it brown over low heat. At this stage, you can add the red wine and let it heat until it evaporates.

In another saucepan, add the tomato puree, salt, pepper and a teaspoon of sugar and simmer the mixture over low heat for 15 minutes, adding water and continuing to stir occasionally.

The trick

Tomato puree can be replaced with canned tomato pulp. In this case, simmer for 20 minutes over low heat. Add salt and pepper.

Season your Bolognese sauce with aromatic herbs such as thyme, basil, bay leaf, a stalk of celery or oregano for more flavor and to flavor your sauce.

Mixing tomato sauce with the meat. Do not hesitate to taste and extend the cooking time of your preparation if necessary.

Switch to the bechamel sauce.

Melt the butter over low heat, once it is melted, add the flour or cornstarch all at once, then put back on the heat while stirring gently.

Mix with a whisk while incorporating the milk until you obtain a smooth and thick cream. Do not stop mixing to avoid lumps. Add salt and pepper.

Leave the preparation on a medium heat so that the sauce can thicken.

The trick

Add a few pinches of nutmeg to make the result even more excellent. It should be noted that the secret of a successful sauce is to have a good white roux at the base. The ideal is not to brown the flour too much, but to start adding the milk as soon as it takes on a blond color.

Preheat your oven to 200°-220°. Butter or oil your lasagna dish using a brush

In a large gratin dish, start by placing the lasagne sheets.

Pour bechamel sauce on the lasagna sheets and add bolognese sauce on top.

Spread the mozzarella and top with grated Parmesan and/or grated Gruyère or another hard cheese of your choice.

You can place lasagne sheets between the sauces for more consistency.

Bake for about 40 minutes at 220° until you see the cheese on top melting and browning.

Enjoy !

Panera Broccoli Cheese Soup Recipe

Ingredients

°A cup with a capacity of 60 ml containing melted butter

1/2 onion, chopped

°A c with of 60 ml containing melt butter

°A cup with a capacity of 60 ml containing flour

°A bowl with a capacity of

1/2 liter containing milk

°A bowl with a capacity of

1/2 liter containing chicken broth

°A bowl with a capacity of

3/8 liter containing coarsely chopped broccoli florets

°A bowl with a capacity of

1/4 liter containing carrots cut into matchsticks

1 stalk of celery, minced

°A bowl with a capacity of

3/5 liters containing grated sharp cheddar cheese

°Salt / black pepper

* Methods

Melt 1 tsp butter in a skillet on medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Put aside.

Beat 60 liters of melted butter and flour in a large saucepan over medium-low heat; cook until flour has lost its grainy texture, optionally adding 1-2 tablespoons milk to prevent flour from burning, 3-4 minutes.

Gradually pour the milk into the flour mixture, whisking constantly. Stir the chicken broth into the milk mixture. Let it be for now; cook until flour flavor is gone and mixture thickens, about 20 minutes. Adding broccoli, carrots, sautéed onion & celery; simmer to vegetables are tender, about 20 min.

Stir cheddar cheese into vegetable mixture until cheese is melted. Seasoning with salt also pepper to taste.

Enjoy !

BROCCOLI SALAD

Ingredients :

°1 lb (0.45 kg) broccoli, cut into bite-size pieces

°1 lb (0. bacon, cooked & crumbled (bake bacon)

°1 red onion diced

°1/2 c dried cranberries

°3/4 cup (190 ml) sunflower seeds (hull removed)

°1 cup (250ml) mayonnaise

°1/2 cup (125ml) sugar

°2 teaspoons of vinegar

*Preparation :

In bowl, place the broccoli, bacon, onion, cranberries and sunflower seeds. In bowl, blend mayonnaise, sugar & vinegar. Pour on salad. Refrigerate for 1 hour (at least). Mix before serving.

Enjoy !

THESIS PEANUT BLOSSOMS ARE SOFT AND CHEWY