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Post by spirit21 on Feb 10, 2022 17:56:59 GMT 12
BEST EVER STRAWBERRY CAKE - Don't Lose This Ingredients 1 box white cake mix 3 tbsp plain flour 1 (3 Oz) box strawberry jello 1/2 cup water 3/4 cup oil, I used canola oil 2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing) 4 eggs Instructions Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes. CREAM CHEESE ICING: adapted from Paula Deen online recipe 1 stick butter softened 1 8 oz. pkg. cream cheese, softened 1 cup frozen or fresh pureed strawberries 3 cups powdered sugar Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!
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Post by spirit21 on Feb 10, 2022 19:17:49 GMT 12
NO-BAKE BLUEBERRY 😋😋 Don't lose This Ingredients 18 graham crackers whole 1/2 cup butter 1 stick, melted 8 oz cream cheese brought to room temperature 1 cup heavy cream 1 cup powdered sugar 1 teaspoon vanilla extract 1 ½ cups blueberry pie filling Instructions Crush graham crackers in a food processor or blender until you have a fine crumb. Pour melted butter into processor and pulse until incorporated with graham cracker crumbs. Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed. Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust. Combine cream cheese, cream, powdered sugar and vanilla in a bowl. Beat with a mixer until completely creamy and mixture is stiff. Pour cream cheese mixture into crust and spread until even. Refrigerate at least two hours. Top with blueberry pie filling.
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Post by spirit21 on Feb 11, 2022 18:27:57 GMT 12
Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy INGREDIENTS For the steaks : 1/3 cup of breadcrumbs 1 egg 1 small yellow onion, grated 1 teaspoon of kosher salt 1/2 teaspoon black pepper 1 pound of lean ground beef like 90/10 1 tablespoon of extra virgin olive oil For the mushroom sauce : 2 tablespoons of butter 8 oz. sliced mushrooms I used baby portobellas (cremini) 2 tablespoons all-purpose flour 2 cups of beef broth kosher salt to taste black pepper to taste Instructions In a large bowl, combine the grated onion (and its juice), breadcrumbs (1/3 cup), egg, kosher salt (1 teaspoon) and black pepper (1/2 teaspoon) until well blended. Add the ground beef to the bowl and mix it with the breadcrumbs and onion mixture. I recommend using your hands for this. Divide the beef mixture into four equal parts. The easiest way is to press the beef mixture into the bottom of the bowl and use your finger to “draw” lines dividing it into four quadrants. Form 4 oval-shaped patties with your hands, about 2.5 cm thick. Heat a large skillet over high heat. Only when it is hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and stir to coat. Add the patties to the hot pan and cook them for 2 minutes on each side – they should have a nice brown color. To get the best color, do not move them until the two minutes are up. Remove the patties and place them on a plate. Add the butter (2 tablespoons) to the pan, then add the sliced mushrooms once they have melted. Cook the mushrooms for 2 minutes until golden brown. Then sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each one in the flour, and continue cooking for another minute. Add the beef stock (2 cups), stirring constantly to incorporate the flour, and simmer. Add the steak patties to the sauce mixture and simmer, uncovered, for an additional 5 minutes or until fully cooked and sauce has thickened. Notes Tip to save time: prepare the pancakes in advance and keep them in the refrigerator for a maximum of two days. Money-saving tip: Look for ground beef on sale or buy it in bulk for storage in your freezer. Take it out of the freezer 24 hours before making this recipe. You can also easily make your own breadcrumbs by toasting two slices of bread and crumbling them in your food processor. For a dairy-free version: use more olive oil instead of butter to make the sauce. For a gluten-free version: use gluten-free breadcrumbs in steaks and use cornstarch instead of flour (added after the broth in a porridge) for the sauce. The nutritional information provided includes no added sodium, seasoning to taste, no optional ingredients and does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
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Post by spirit21 on Mar 2, 2022 18:11:11 GMT 12
Sweet Sour Rice Salad For the salad: 2 c brown rice 1 c sultanas 1 c unsalted roasted peanuts 1 c canned corn kernals, drained 3 spring onions, finely sliced ¼ c fresh parsley, chopped
For the dressing: 1 tbsp cooking oil 1 tbsp curry powder 1 tbsp caster sugar 1 onion, chopped ¼ c white vinegar ½ c cooking oil ½ tsp salt
Method
1. Boil the rice for approximately 30 minutes (or follow manufacturer’s instructions). Then drain and rinse under cold water. 2. Heat 1tbsp cooking oil in a pan. Add onion and cook over a medium heat until the onion is soft and translucent. 3. Add the curry powder to the onions and cook for a further 1 minute. Cool. 4. Combine the onion and curry mixture with the remaining dressing ingredients. 5. Combine the cooled rice with the sultanas, peanuts, corn, spring onion and parsley. 6. To serve, fold the dressing through the rice salad.
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Post by spirit21 on Mar 2, 2022 18:12:06 GMT 12
Moroccan chickpea and rice salad
Ingredients
3 cups rice, cooked, cold 400g can chickpeas, drained and rinsed 3 green onions, trimmed, finely sliced 150 g fresh dates, pitted and torn into rough pieces 1/3 cup shelled pistachios, roughly chopped 1/3 cup toasted slivered almonds 1 tablespoon chopped preserved lemon, plus extra to serve * see note Salt and pepper 1 cup roughly torn mint leaves 1/2 cup roughly torn coriander sprigs
Dressing
1/3 cup fresh orange juice 1/4 cup fresh lemon juice 2 tablespoons olive oil 1/2 teaspoon ground cumin
Select all ingredients Method
Step 1 Mix the rice, chickpeas, green onions, dates, pistachios, almonds and preserved lemon together. Season the salad to taste with salt and pepper. Step 2 Whisk together the orange juice, lemon juice, olive oil and ground cumin. Season with salt and pepper. Dress the rice salad with the dressing and toss to combine. Toss the herbs through the salad just prior to serving and garnish with extra preserved lemon.
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Post by spirit21 on Mar 3, 2022 19:01:21 GMT 12
PECAN TARTS Ingredients
3 ounces cream cheese, softened 1/2 cup butter, softened 1 cup all-purpose flour 1/4 teaspoon salt FILLING: 1 large egg 3/4 cup packed dark brown sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 2/3 cup chopped pecans Maraschino cherry halves, optional
Directions
Preheat oven to 325°. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. Bake until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans. If desired, garnish with maraschino cherries.
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Post by spirit21 on Mar 6, 2022 15:11:06 GMT 12
Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast Ingredients 1 package bacon, cooked and chopped 1 package frozen hash browns 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 2 cups shredded cheddar cheese, separated 2 cups milk 8 eggs Instructions Preheat oven to 350 degrees. Grease a large casserole dish and add the frozen hash browns. Season with salt, pepper, garlic powder, onion powder, and paprika. Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout. In a large bowl, whisk the milk and eggs to combine. Pour milk mixture evenly over hash brown mixture. Top with remaining shredded cheese. If making ahead, cover casserole and refrigerate for up to 24 hours. Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.
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Post by spirit21 on Apr 2, 2022 15:47:56 GMT 12
Chicken enchiladas
½ onion, diced 2 cloves garlic, chopped 1 tsp chopped fresh ginger 2 chicken breasts, diced 1 spring onion, sliced 4 Tbsp sweet Thai chilli sauce 4 tortillas grated cheese sour cream guacamole
Cook the onion, garlic and ginger in a little oil.
Add the diced chicken, and when it is just about cooked, add the chilli sauce and spring onion, and finish cooking on low heat.
Spread the mixture over tortillas, add grated cheese and roll them up.
Spread more chilli sauce and grated cheese on top and bake in a hot oven until the cheese is melted.
Top with a spoon of sour cream and guacamole and serve with a fresh garden salad.
Serves 4
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Post by spirit21 on Apr 14, 2022 21:04:06 GMT 12
No Bake Cream Cheese Lemonade Pie Ingredients
1½ cups graham cracker crumbs (10 to 12 whole crackers) ¼ cup packed light or dark brown sugar Pinch of salt 6 tablespoons unsalted butter, melted 1 can (5 ounces) evaporated milk 1 package (3.4 ounces) instant lemon pudding mix 2 packages (8 ounces each) cream cheese, softened ¾ cup thawed lemonade concentrate Instructions
Combine the graham cracker crumbs, sugar and butter. Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill. cIn a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened. In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended. Pour into crust. Cover and refrigerate for at least 4 hours or until set. Garnish, if desired.
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Post by spirit21 on May 21, 2022 13:38:43 GMT 12
CAPPUCCINO CREAM CHEESE MOUSSE
250g. cream cheese, softened.. 3 med. size egg yolks..
cup castor sugar.. 300ml. cream..
1 Tbsp. coffee and chicory essence.. whipped cream..
grated chocolate to garnish.
Whip cream until very thick and chill. Beat cream cheese,
egg yolks and castor sugar together and add essence.
Fold together and pour into small sweet glasses and
garnish with the whipped cream and chocolate or
chopped nuts.
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Post by spirit21 on Sept 7, 2022 15:57:07 GMT 12
Bean and Corn Salad Ingredients 1 cup black or red beans, canned or dry, soaked and cooked 1 cup frozen sweet corn chopped onion chopped bell peppers chopped celery ground cumin rice vinegar Directions:
Mix the veggies, add cumin and rice vinegar to taste. or good vinegar dressing.
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Post by spirit21 on Sept 13, 2022 18:38:02 GMT 12
Healthy Chocolate Banana Muffins ❤ ❤ Ingredients 2 cups white whole-wheat flour ½ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon baking soda 2 eggs ¼ cup granulated sugar 4 ripe medium bananas, mashed 1 (5.3 ounce) container vanilla greek yogurt 1 teaspoon pure vanilla extract 1 cup unsweetened coconut milk ⅓ cup melted coconut oil ¼ cup mini chocolate chips, divided Instruction : Preheat oven to 350 In a large bowl whisk together flour, salt, cinnamon, and baking soda. Set aside. Directions : In a medium bowl whisk together the eggs and sugar until creamy. Stir in the bananas, yogurt, vanilla extract, coconut milk, and coconut oil. Pour wet ingredients into the dry ingredients and stir just until all the ingredients are combined and moist. Stir in about ¾ of the chocolate chips. Spray a 12-cup muffin pan with cooking spray and divide the batter among the 12 cups. You will have enough batter for about 15 muffins total. Sprinkle remaining chocolate chips over the top of the muffins. Bake for 18 – 20 minutes or until you can stick a toothpick in the center and it comes out with a little bit of crumbs attached. Don’t over cook the muffins. Let the muffins cool in the pan for about 5 minutes then transfer to wire rack to cool completely.
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Post by spirit21 on Sept 13, 2022 18:51:55 GMT 12
CHOCOLATE COVERED STRAWBERRY BROWNIES INGREDIENTS For the Brownie: 18.3 ounce box brownie mix 3.9 ounce box pudding mix ⅔ cup whole milk ½ cup vegetable oil 2 large eggs For the Topping : 1 cup fresh strawberries (about ½ of a 1 pound package), hulled and cut in half 12 ounce (3 4-ounce) bars semi-sweet baking chocolate 1½ cups heavy whipping cream 2 tbsp salted butter INSTRUCTIONS : Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper. Mix the brownie mix, pudding mix, milk, vegetable oil, and large eggs together in a large bowl either by hand or with a mixer until fully combined. Pour into the prepared baking pan and smooth the top. Bake in the oven for 34-37 minutes or until a toothpick inserted 1 inch from the edge comes out clean. Let the brownies cool completely before topping. It will take anywhere from 30-45 minutes. Do not remove from the baking pan. Once brownies have completely cooled, add an even layer of strawberries (flat side down) on the top and set aside. To prepare the chocolate ganache, place the semi-sweet chocolate bars in a medium sized, heat safe bowl. Set aside. In a small saucepan, heat the cream and salted butter over medium heat. Stir continuously while heating until the butter has melted and then let cook until the mixture starts to slightly bubble on the edges of the saucepan, about 3 minutes. Remove the pan from the heat and immediately pour the cream mixture over the chocolate in the heat safe bowl. Make sure the chocolate is completely covered by the cream mixture. Let the cream and chocolate chips sit for 5 minutes before stirring. Then stir until the chocolate has completely combined and you are left with a smooth, shiny ganache. Pour the ganache evenly over the strawberries topping the brownie. Tap the pan against the counter to release any air bubbles. Set the brownies aside to allow the chocolate ganache to set. It should take about 90 minutes at room temperature or 30 minutes in the refrigerator. Once the ganache has set, cut the brownies into squares and serve.
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Post by spirit21 on Oct 26, 2022 6:13:45 GMT 12
How to Make Lemon fudge
Yields: 36 Squares | Prep Time: 5 mins | Cook Time: 10 mins
Ingredients:
3 C white chocolate chips 1 – 14oz can sweetened condensed milk 4 Tbsp butter 2 tbsp lemon juice 3 tbsp lemon zest
Directions:
Line a 8×8 square pan with parchment paper
Add the chocolate chips, milk, lemon juice, 2 tbsp lemon zest and butter into a medium pot over low to medium heat
Stir mixture until melted
Pour the fudge into the pan and sprinkle the remaining lemon zest on top
Set aside on the counter overnight to harden
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Post by spirit21 on Nov 24, 2022 19:25:00 GMT 12
Easy Pineapple Dessert INGREDIENTS 1 can (20 oz.) Crushed Pineapple in Juice, undrained 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding 1 cup thawed Whipped Topping INSTRUCTIONS Mix pineapple and dry pudding mix. Gently stir in whipped topping. Refrigerate for an hour before serving.
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