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Showing posts with label Salty. Show all posts
Showing posts with label Salty. Show all posts

Wednesday, June 2, 2021

Chicken stuffed with cheese. .

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 Chicken stuffed with cheese.



  Ingredients 

  •   Chicken breast slices
  •   Chicken Luncheon
  •  And cheese sandwich cheese
  •  Flour
  •   eggs
  •   rusk shaplog
  •   salt, black pepper


  Preparation

  We take thin slices of chicken breast, sprinkle only a little salt and black pepper, put the luncheon meat and cheese, then roll it so that the filling is inside, pass it in the flour, then the eggs, then the breadcrumbs, put it in a pan with hot oil and cook it on a medium heat. And it is ready❤


                   Health and comfort

Tuesday, June 1, 2021

Salty crepe wonderful

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 Salty crepe wonderful 😍😍.  .

 


  Ingredients Crepe:

  •     Half a liter of regular milk
  •    .  2 large eggs
  •    .  salt,
  •    black pepper
  •     A tablespoon of butter.
  •     2 cups flour


   Filling

chicken, chopped onion, green pepper, tomato, boiled carrots, chopped liquid cream cubes, soft cheese, and the filling remains optional.

    For dipping

   Rusk eggs, oil for frying

    Preparation:

    We put all the ingredients in a bowl, mix them with a mixer until well mixed, let it rest for half an hour in the refrigerator, then form in a special crepe pan on a less than medium heat, when it is ready, put the  filling and roll it like a borak or a roll, dip it in eggs, then rusk and fry.



Wednesday, May 5, 2021

Mini pizza

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Mini pizza with tuna



Ingredients:


  For the pizza dough

400 gr of flour -

 1 sachet of baker's yeast -

 4 tablespoons of olive oil - 

lukewarm water or lukewarm milk -

 salt


  For the sauce

Fresh tomato puree or tomato paste

 - 1/4 teaspoon olive oil - 

chopped onions - 

red pepper or harissa -

 garlic - salt - 

caraway thyme and basil


  Garnish:

  Melting cheese, Tuna, olives, capers.


  INSTRUCTIONS :

  Mix the yeast with lukewarm water and let stand 10 minutes;

  Put the flour and a pinch of salt in a bowl;

  Add the yeast that you let stand;

  Add the oil and mix;

  Once the preparation is flexible, it must be floured and made into a ball.

  Put this ball in a salad bowl and sprinkle it with flour, cover everything with a cloth and let stand;

  Once rested, spread the dough on your work surface that you will have previously floured;  form circles;  Put in the oven and proceed to prepare the sauce:

  Put a little olive oil in a pan and add the onions that you have previously chopped;

  Brown for a few minutes then add the tomatoes, salt, red pepper or harissa, once cooked, add the caraway, chopped garlic, basil and thyme.  Wait 5 minutes and remove from the heat.

  Fill the dough once cooked, return to the oven turned off but hot so that the cheese melts.  To serve!

Saturday, April 10, 2021

BAKED BEEF AND BEAN ENCHILADAS

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BAKED BEEF AND BEAN ENCHILADAS


INGREDIENTS:

  1 lb ground beef, browned

  1/2 onion-med.  minced

  1 (1 1/4 ounce) package taco seasoning mix

  1 (16 ounce) can refried beans

  1 (4 ounce) can chopped green chilies

  1/2 cup beef broth

  1 (14 ounce) can mild enchilada sauce

  8 -9 flour tortillas

  3 -4 cups shredded cheese, mexican, mozzerella or cheddar

INSTRUCTIONS:

  Brown the ground beef and onion.

  Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.

  Cook on medium heat until thick.

  Stir occasionally for 10-15 minutes.  Remove from heat.

  Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.

  Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.

  Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

  Bake on 350 ° F for 15-20 minutes.

Wednesday, April 7, 2021

STRAWBERRY CRUNCH CHEESECAKE CONES

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Ingredients:

Waffle cones

Fresh strawberries

Coolwhip 8 oz.

For the crumbs:

Crushed golden Oreos

Butter

Strawberry jello 3 oz.

For the filling:

16 ounces cream cheese (softened)

½ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Cool whip 8 oz

For the glaze:

1 1/2 cups powdered sugar

3-5 tablespoons heavy cream

1/2 teaspoon vanilla extract

Directions:

Crush 16 -18 Oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty inconsistency.

Add 3 oz of strawberry jello to the paste and coat the waffle cones.

In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.

Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped-up fresh strawberries.

Place the powdered sugar in a medium-sized bowl.

Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well, and immediately drizzle over cones.



Spaghetti and Meatballs you can eat it before this STRAWBERRY CRUNCH CHEESECAKE CONES




Making your sauce is always better—it's cheaper and so much more flavorful. This one comes together in about 15 minutes and is the perfect accompaniment to the big garlicky meatballs.

INGREDIENTS
1 lb. 

spaghetti

1 lb. 

ground beef

1/3 c. 

bread crumbs

1/4 c. 

finely chopped parsley

1/4 c. 

freshly grated Parmesan, plus more for serving

egg

garlic cloves, minced

Kosher salt

1/2 tsp. 

red pepper flakes

2 tbsp. 

extra-virgin olive oil

1/2 c. 

onion, finely chopped

(28-oz.) can crushed tomatoes

bay leaf

Freshly ground black pepper

DIRECTIONS
  1. 1.In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 
  2. 2.In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  3. 3.In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  4. 4.Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  5. 5.Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.


Chocolate Covered Oreos

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INGREDIENTS

4bone-in pork chops

1Tbsp Dijon mustard

1tsp granulated garlic

1tsp granulated onion

1tsp kosher salt

1/2tsp freshly ground black pepper

1/2tsp cayenne pepper plus more to taste

4bacon strips

1/2cup vegetable oil

1/2cup all-purpose flour

DIRECTIONS

In a small bowl, combine granulated garlic, onion, salt, black pepper, and cayenne pepper.

Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.

Sprinkle the spice mix and evenly rub into the chops on each side.

Dredge in flour really well on both sides and set aside.

Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.

Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve it for other uses.

Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.

Dredge each pork chop in flour again, making sure each side is covered really well.

Place in the frying pan and cook over medium heat for about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F.

Cooking time will depend on the thickness of the pork chops you are using.

Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.

Enjoy !!



Chocolate Covered Oreos you can try it with this recipe


This easy dessert takes no time and the whole is greater than the sum of its parts. Wondering about the coconut oil? It serves two functions. 1. It thins the chocolate slightly, making it easier to dip the Oreos. 2. It helps the chocolate set much more quickly in the fridge. It's a win/win! We left it optional because there's no reason you'd need to buy coconut oil for a measly couple teaspoons, but if you already have some or would like to buy some, go for it!
INGREDIENTS
12 

Oreos

1 1/2 c. 

semisweet chocolate chips, melted

2 tsp. 

coconut oil, optional

1/4 c. 

white chocolate chips, melted

DIRECTIONS
  1. 1.Line a small baking sheet with parchment paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set, 10 minutes.
  2. 2.Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.



Italian Sausage Peppers and Onions

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine (or chicken broth)
  • 1 (15-ounce) can diced tomatoes
  • Salt to taste
  • 1/4 teaspoon red pepper flakes, optional


Instructions

  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  2. Keeping the pan over medium heat,  Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
  3. Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
  4. Add the peppers, onions, salt, and pepper and bring to a simmer.
  5. Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
  6. Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.


HOMEMADE BREAD YOU CAN TRY IT WITH THIS RECIPE

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!
Our favorite way to eat fresh bread is our homemade strawberry, raspberry, or peach jam.  It is simply heaven.


INGREDIENTS

  • Warm water: (105-115 degrees)- to activate the yeast.
  • Active Dry yeast
  • Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
  • Salt: to enhance flavor
  • Oil: Vegetable or canola oil, or melted butter could be substituted
  • Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.


HOW TO MAKE BREAD:


  1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
  4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 1/2 hours).

5.Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.


Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing




Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.


Cheese Potato & Smoked Sausage Casserole 😋😋

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For today’s Did You Know we will look at Potato Fun Facts:

  • Potatoes are 80% water.
  • In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space.
  • The world’s largest potato weighed in at 18 pounds, 4 ounces according to the Guinness Book of World Records. That’s enough for 73 portions of medium fries at McDonalds.
  • The “French fry” was allegedly served in the U.S. for the first time by Thomas Jefferson at a presidential dinner.
  • The potato originated in the region of southern Peru where it was first domesticated between 3000 BC and 2000 BC.
  • Potato was first introduced in Europe by Spain in 1536, and the Spanish claim that that Gonzalo Jimenez de Quesada was the first to introduce the potato to Europe. Potatoes were not accepted at once in Europe because clerics said they were not mentioned in the bible, while others believed potatoes can cause some diseases.
  • Potato still remains an essential crop in Europe, where per capita production is still the highest in the world.
  • The world’s largest potato producing country is China.
  • Potatoes are among most environmentally friendly vegetables. They’re easy to grow, and don’t require massive amounts of fertilizer and chemical additives to thrive like many other vegetables do.

INGREDIENTS

  

  • 3 cups Idaho potatoes peeled, boiled and cut into cubes when cool, approx. 1 lb
  • 4 tablespoons butter
  • 4 tablespoons flour ... 
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound Velveeta cheese diced
  • 1/2 cup sharp cheddar cheese shredded
  • 1 lb skinless smoked sausage
  • 1/8 teaspoon paprika

INSTRUCTIONS

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