FINE DINING MONSTER

  Chicken Parmesan Pasta Ingredients FOR THE CHICKEN 2 slices thick-cut bacon, diced 1/3 c. all-purpose flour 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 tsp. Italian seasoning 1 tsp. onion powder 1 tsp. garlic powder 1 1/2 lb. chicken cutlets FOR THE PANKO TOPPING 2 tbsp. extra-virgin olive oil 1 c. panko bread crumbs 1 tsp. Italian seasoning 2 tbsp. everything bagel seasoning 1/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 tsp. crushed red pepper flakes FOR THE TOMATO SAUCE 1 tbsp. extra-virgin olive oil 8 cloves garlic, smashed 1/2 tsp. freshly ground black pepper 1/2 tsp. crushed red pepper flakes (optional) 1 (32-oz.) jar marinara 2 tsp. granulated sugar 2 c. water FOR THE PASTA 1...

    Skillet Chicken Cacciatore Ingredients 8 skin-on chicken thighs Kosher salt Freshly ground black pepper Extra-virgin olive oil, for drizzling 1 onion, chopped 3 cloves garlic, minced 2 carrots, sliced 8 oz. sliced mushrooms 6 thyme sprigs 1/2 c. dry white wine 1 (28-oz.) can crushed tomatoes 3 tbsp. drained capers 1/4 c. freshly chopped parsley Directions Step 1 Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside. Step 2 Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping b...

  Creamy Tuscan Chicken Ingredients 1 tbsp. extra-virgin olive oil 4 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp. dried oregano 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. cherry tomatoes, halved 3 c. baby spinach 1/2 c. heavy cream 1/4 c. freshly grated Parmesan Lemon wedges, for serving Directions   Step 1 In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.  Step 2 In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.  Step 3 Stir in heavy cream and p...

  Buffalo Chicken Pizza Ingredients 1 lb. pizza dough, divided in half cornmeal, for pan 4 tbsp. butter 1/4 c. hot sauce (such as Frank's), plus more for drizzling (optional) 1/2 tsp. garlic powder 2 c. shredded cooked chicken 8 oz. ball mozzarella, torn 1/3 c. blue cheese, crumbled 1/4 Red onion, thinly sliced 2 Green onions, thinly sliced Directions   Step 1 Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal. Step 2 Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat. Step 3 On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough ...

  Grilled Pizza Ingredients 8 oz. pizza dough Extra-virgin olive oil, for brushing and drizzling 1/2 lb. thinly sliced mozzarella 1 large tomato, thinly sliced 1 c. cherry tomatoes, halved 1 c. ricotta Freshly chopped basil, for serving  Pinch of crushed red pepper flakes See All Nutritional Information Directions Step 1 Heat grill over medium-high heat. Divide pizza dough into 2 balls and use your hands to stretch out into a circle that’s 8" wide. Brush both sides with oil, then place directly on grill grates. Cook until bottom is golden, 1 to 2 minutes, then flip. Immediately top crust with half the cheese, tomatoes, and ricotta, and continue cooking until bottom of pizza is golden, about another minute. Repeat with remaining dough. Step 2 Top with basil, red pepper flakes, and a drizzle of oil.  

  BBQ Chicken Pizza Ingredients Cooking spray 1 lb. refrigerated pizza dough, divided into 2 pieces 2 c. cooked shredded chicken 3/4 c. barbecue sauce, divided 1 c. shredded mozzarella 1/4 medium red onion, thinly sliced 1/3 c. shredded gouda Pinch crushed red pepper flakes (optional) 2 tbsp. freshly chopped cilantro Directions Step 1 Preheat oven to 500°. Line two large baking sheets with parchment paper and grease with cooking spray. In a medium bowl, stir together chicken and 1/4 cup barbecue sauce.   Step 2 On a lightly floured surface, roll out pizza dough into a large circle, then slide onto prepared baking sheet. Top each pizza with 1/4 cup barbecue sauce, then half the chicken mixture, spreading in an even layer and leaving 1" around the edge bare. Next add an even layer of mozzarella and red onion, then top with gouda. Sprinkle with crushed red pepper flake...

  Pumpkin Bread  Ingredients 2 cups all-purpose flour, spooned into measuring cup and leveled-off 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1-1/2 sticks (3/4 cup) unsalted butter, softened 2 cups sugar 2 large eggs 1 15-oz can 100% pure pumpkin (I use Libby’s) How To Make Pumpkin Bread Recipe Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy). In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until ...

  Salted Caramel Bites Ingredients 4 cups oyster crackers 3/4 cup butter 3/4 cup brown sugar 2 teaspoons vanilla paste or extract 1 teaspoon kosher salt How To Make Salted Caramel Bites Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or aluminum foil) and lightly spray with non-stick cooking spray. Spread your crackers in a even layer on the baking sheet. In a large pan on medium heat, melt the butter. Add the brown sugar and vanilla. Stir until brown sugar is dissolved. Turn up the heat until the mixture begins boil. Stir continuously for about 3-4 minutes while the mixture gets bubbly and lighter in color. It will smell delicious! Turn off the heat and quickly pour over the top of the crackers. Mix gently with a rubber spatula until all of the crackers are completely coated. Sprinkle the kosher salt over the top of the crackers. Put in oven 8-10 min watch for burning.  

  Banana Bread Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar-free apple juice 3/4 cup honey 2 scrambled eggs 3 mashed bananas How To Make Banana Bread Heat oven to 350 degrees F (175 degrees C). Grease a 9″ x 5″ loaf pan with a little bit of butter. In  bowl, combine flour, baking soda, also salt. In a separate bowl, mix apple juice and honey together. Add eggs and mashed bananas until well combined. Stir the banana mixture with the flour mixture. Stir only to moisturize. Pour the mix into prepared loaf pan. Bake in a preheated oven for 60 to 65 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then flip it onto a wire rack.  

  Crusty Italian Bread Ingredients ( makes 2 loaves ) 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour How To Make Crusty Italian Bread Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. Add olive oil and salt. Mix and add the flour gradually. You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes. Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat together: 1 egg 1 Tablespoon water Brush the risen loaves with the egg mixture. Make a single long quick cut down the center of the loaves with a sharp knife. Now here’s the secret....

  Texas Roadhouse’s Rolls Ingredients 1 cup warm milk 1 package or 2 1/4 teaspoons active dry yeast 1/3 cup sugar 3 1/2 cups all-purpose four, plus more for the board 1 egg 1/3 cup butter, melted plus 1/4 cup butter, melted (optional) 1 teaspoon salt Honey Cinnamon Butter 1/2 cup softened butter 1 teaspoon cinnamon 2 tablespoons honey 2 tablespoons powdered sugar How To Make Texas Roadhouse’s Rolls In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let ri...

  Quinoa Bread Ingredients   1 cup of quinoa Half a teaspoon of honey 2.5 cups of water 2 teaspoons of salt 2 cups flour 1 packet of instant yeast Half a glass of warm milk Half a glass of warm water 60 ml of melted butter 1 egg For the above 15 g butter Put the quinoa, honey, 2 glasses of water and salt in a saucepan and cook on low heat with the lid closed until the water evaporates. Mix the flour and yeast in a large bowl. Add half a glass of warm water, eggs, milk and butter. Separate half a tea glass from the cooked quinoa, add the rest to the dough and knead. Add flour if necessary for a non sticky dough. Cover it and let it rise for 1 hour. Tear off pieces from the dough and arrange them on a baking paper lined tray, spaced apart. Keep it covered for 20 minutes. Brush it with butter, sprinkle the quinoa you have separated, and bake in the oven at 200 degrees until golden brown. Serve.  

  Pepper Bread Ingredients   1 teaspoon of warm milk 1 teaspoon of olive oil 1 teaspoon of warm water 1 packet (11 g) instant yeast 1 teaspoon salt 1 tablespoon of granulated sugar 3 cups flour For the above 1 tomato paste red pepper 1 yellow bell pepper 1 green bell pepper 3 medium onions 1 tablespoon tomato paste Red pepper Sesame Mix the milk, olive oil and water in a mixing bowl. Add salt and sugar. Add flour and yeast and knead until it reaches a dough that will not stick to the hand. Cover it with a damp cloth. Leave to ferment in a warm environment. For the topping, chop the onions and fry them in olive oil. Add tomato paste and red pepper flakes, mix for 2-3 minutes, fry and leave to cool. Spread the dough on a greased baking tray. Add the prepared onion stuffing and coarsely chopped peppers on it. Finally, sprinkle sesame seeds and bake in a preheated oven at 200 degrees. If you are going to serve the pepperoni bread on the tr...

  Thessaloniki Spinach Pie 5 phyllo dough 600 grams of spinach 2 eggs (reserve 1 egg yolk for the top) 2 onions feta cheese 2 tablespoons of flour 1/2 teaspoon of oil Black pepper chili pepper Salt For the pastries:   1.5 teaspoons of oil 3 tablespoons of vinegar Thessaloniki Style Spinach Pie How To Separate the roots of the spinach and rinse with plenty of water. Then soak in vinegar water for 10 minutes. Rinse the spinach you've been waiting for and set it aside to drain. Chop the spinach into small pieces. Add flour, oil, 1 egg and salt and mix with your hands. Chop the onion for food and fry it in a pan. When the color of the onion starts to change, add the spinach mixture to the pan. Add the spices and mix for a few minutes. Then turn it off and let it cool. When the spinach mortar has cooled, add the feta cheese and mix. Place the dough on the tray. Meanwhile, mix vinegar and oil. Brush this mixture between each sheet of dou...

  Crockpot Christmas Crack Ingredients 16 Oz. Salted Peanuts 16 Oz. Unsalted Peanuts 2 12 Oz. Bags Semi-Sweet Chocolate Chips 2 10 Oz. Bags Peanut Butter Chips 2 10 Oz. Bags White Chocolate Chips Or Wafers Christmas Sprinkles How To Make Crockpot Christmas Crack Layer the peanuts in the bottom of the Crockpot and mix to combine. Add the remaining ingredients in layers over the peanuts. Cook on low for 2 hours. Remove the lid and stir completely. Return the lid, and cook for another 30 minutes on low. Drop the candy by the spoonful onto parchment lined baking sheets or into mini cupcake liners. Top with Christmas colored sprinkles and let harden before serving. Enjoy!  

  Lemon Loaf Ingredients 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 2 large eggs 1/3 cup vegetable oil 1/4 cup lemon juice 1 tbsp lemon zest 1/2 cup milk 1/2 tsp vanilla extract Lemon glaze: 1 cup confectioners’ sugar 2 tbsp lemon juice 1 tbsp lemon zest How To Make Lemon Loaf Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, beat together the sugar, eggs, vegetable oil, lemon juice, and lemon zest until well combined. Add the dry ingredients to the wet ingredients in two additions, alternating with the milk and vanilla extract. Mix until just combined. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out...

  Hawaiian Style Teriyaki Chicken Ingredients 3 pounds of boneless, skinless chicken thigh 1 cup of soy sauce 1 cup of water 1 cup of sugar. 5 cloves of mashed garlic 1 ginger root ( 2-3 slices cut thin and lengthwise) How To Make Hawaiian Style Teriyaki Chicken In a large bowl, mix together the water and soy sauce and add in the sugar to be dissolved. Add the desired amount of ginger and garlic then add in the chicken. You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours. If you can’t wait, boil the chicken in the sauce right after you make it. Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken so that the chicken is tender and juicy.  

  Crispy Honey Garlic Chicken Ingredients 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets 2 large eggs, beaten + 1 tbsp water 1 c flour 1 tsp cayenne pepper 1 tsp smoked paprika – regular is fine if you don’t have smoked ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ¼ c vegetable oil Honey Garlic Sauce: ½ c honey 2 tsp minced garlic 2 tbsp soy sauce 1 tbsp corn starch + 3 tbsp cold water How To Make Crispy Honey Garlic Chicken Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended. Turn the heat to medium and allow the mixture to boil. In a mixing bowl, add cold water and cornstarch. Stir until well mixed. Pour the cornstarch into the pan and stir until well blended and thick. Remove the pan from the heat. In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed. In another mi...

  Bacon Wrapped Chicken Tenders Ingredients 1 teaspoon onion powder 1 teaspoon garlic powder 10 strips bacon 1/3 c light brown sugar, packed 1 pound chicken tenders (approx. 10 chicken tenders) ½ teaspoon Italian seasoning 10 strips bacon 1 teaspoon paprika 1 tablespoon chilli powder ½ teaspoon black pepper ½ to 1 teaspoon salt How To Make Bacon Wrapped Chicken Tenders Prepare the grill or oven, then preheat to 175 degrees C or 350 degrees F. Add onion powder, salt, garlic powder, Italian seasoning, paprika, and pepper into a mixing bowl. Whisk until well combined. Sprinkle the mixture on top of the chicken, then rub each until well coated. Wrap each chicken tender with a bacon slice, then seal the sides. In a mixing bowl, add chilli powder and brown sugar. Stir until well blended. Sprinkle the mixture on top of the wrapped chicken tenders, then press each until well coated. Place then over the grill or inside the preheated oven, then cook for 30 m...

  Butter Baked Chicken Ingredients 4 chicken breasts (I use boneless skinless) 1 can evaporated milk (12 oz) 1 cup flour 1 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup butter 1 can Cream of Chicken soup 1/4 cup water How To Make Mom’s Butter Baked Chicken Preheat oven to 350F. First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 350F. Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.  

  Pappa al pomodoro Step01 Create a tomato sauce prepared with onion, garlic and star anise. Add fresh tomatoes and cook it for 35 minutes. Step02 Blend the bread crumb and add it to the tomato sauce. Step03 Make an infusion of Parmigiano-Reggiano crust and milk overnight. Next day, blend it, strain it and put it into a syphon. Step04 Roast the bread crust with olive oil, lemon zest, black pepper and salt.   Step05 Serve the tomato and bread at the bottom, cover with the crunchy breadcrumbs and finish it with the foam at 64 degrees Celsius.   Step01 Create a tomato sauce prepared with onion, garlic and star anise. Add fresh tomatoes and cook it for 35 minutes. Step02 Blend the bread crumb and add it to the tomato sauce. Step03 Make an infusion of Parmigiano-Reggiano crust and milk overnight. Next day, blend it, strain it and put it into a syphon. Step04 Roast the bread crust with olive oil, lemon zest, black pepper and salt....

  Matzah ball soup Step01 To make the carcass broth: Make a broth with a leftover chicken carcass: Roast the carcass in the oven at 230°C until it’s deep golden brown, then take out and place in a pot. Cover the bones with water and let simmer while being careful to scoop out the grey scum that starts to form at the top of the broth. When the clean broth starts to boil, add vegetables and let simmer for 2-3 hours. Step02 How to make the Matzah balls: Whisk schmaltz and eggs together with a fork, pour into the breadcrumb, salt and pepper mix. Mix with the fork and let stand in the fridge for 45 minutes. Chicken schmalz is chicken fat. Use grapeseed oil for a lighter version, even schmaltz is tastier. Step03 Lightly roll into 16 small balls. Be vey careful not to compact the balls. Bring the broth to a boil. Step04 Add the matzah balls to the broth and place the lid on the pot, let cook slowly for about 30 minutes. The balls will do...

Tagliani with Parmesan and Truffle 500 grams tagliatelle pasta 100 ml. milk 200 ml. cream 1 tablespoon of butter 1 teaspoon truffle paste/1 tablespoon white truffle olive oil 200 grams chicken breast (julienne cut) 75 grams of grated Parmesan cheese 3 cloves of garlic (minced) 2 tablespoons of fresh tarragon First, take a pot of water and add some salt to it and bring it to a boil. When the water starts to boil, add the pasta and boil it for 6 minutes. While the pasta is boiling, start preparing the sauce. In a small skillet, mix together the butter, truffle paste or oil, the julienned chicken, and the minced garlic. Then add the milk and cream. Turn down the heat when the cream starts to boil. Then add the parmesan, mix with a wooden spoon and wait for it to melt. Turn off the stove when the cheese melts. Drain the boiled pasta. After taking the pasta on the serving plate, add the sauce and tarragon grass on it and serve it without waiting. Enjoy yo...

  Mediterranean Orange Celery 1 kg of celery 2 potatoes 1 carrot 1 cup of peas 1 onion Olive oil 1 orange 1 lemon 1 teaspoon of granulated sugar Salt First, peel the celery, cut off the stems and cut them in half. To prevent the celery from browning, soak it in lemon water. Meanwhile, boil the peas. Chop onions, potatoes and carrots into cubes. Add olive oil to a pan and fry the onions. When the onions start to turn pink, add the potatoes and carrots. Play the middle part of the celery with the help of a carving and throw these parts into the mortar. Fill the celery with potato mortar and place the celery you prepared in another pot. Add 2 tea glasses of hot water, the juice of 1 orange and the juice of 1 lemon. Add 1 teaspoon of sugar, pepper and salt and cook until the celery is soft.  

  Tom Kha Kai 750 ml. vegetable stock 750 ml. coconut milk 1 large piece of galangal or ginger 1 onion 2 lemongrass 200 grams of mushrooms 7 lime leaves 4 spicy peppers 200 grams of cleaned shrimp brown sugar soy sauce Coriander First, reduce it in a concentrated way by boiling the vegetable broth. In the meantime, chop the onion and galangal into small slices and put them in the water. Crush the lemongrass in a mortar. Set the pot to medium heat. Add lime leaves, coconut milk and lemongrass to it. When the water starts to boil, drain the lime leaves and lemongrass. Then add the sliced ​​onions and mushrooms and cook for 10 minutes. Add shrimp and hot pepper to the boiling water and cook for another 5 minutes. Divide the soup you prepared on the serving plates. Serve with lime, soy sauce, coriander juice and sugar on top. Tom kha kai soup is served with rice pilaf. Enjoy your meal.  

  Mango Sticky Rice For the sticky rice: 2/3 cup coconut milk 1 cup sticky white rice 1/2 cup sugar 2/3 coconut milk 1/2 teaspoon of salt For the salted coconut milk: 1 teaspoon of rice flour 1/2 cup of coconut milk 1 tablespoon of water 1/4 teaspoon salt For presentation: 2 tablespoons mung beans (in shell) 2-3 mangoes For the sticky rice; Put the rice in a bowl and wash it with plenty of water. Shake the rice well to release the starch and rinse it again. Soak the rice in water for at least 4 hours. Then strain the water and add it to the pot. Steam for 25-30 minutes. In a separate saucepan, mix sugar, salt and coconut milk. Cook until the sugar is completely dissolved. When the rice is cooked, add the coconut mixture you prepared on the rice and mix. Cover the mixture with foil and let it sit for 20 minutes. After 20 minutes, mix with the help of a spatula from bottom to top. Cover it again. For the salted coconut sauce; Mix rice flo...

  Le Virtù Step01 Cut the onion, garlic, celery and carrots, and brown them in a pan with a little oil. After a few minutes, add the pork trimmings or any other meat leftover you have. Add water to the pan and bring it to boil, cook over low heat for at least 2/3 hours. . Step02 When the broth is ready, remove all the pieces of meat from the pot and set them aside. Gently scoops the grey layer out from the top of the broth with a fine mesh sieve. Then add, according to cooking time, legumes, cereals, vegetables and let them cook for at least half an hour. Step03 When all the ingredients are cooked and just before serving, add the different shapes of pasta, letting them cook directly in the soup. Step04 The traditional recipe wants the soup to cook for a total of at least 4 hours, depending on the ingredients used.    

  Pumpkin velouté soup Step01 To make pumpkin velouté soup with apple and curry, start by removing the internal pumpkin seeds and filaments. Do this with the aid of a spoon. Now peel the pumpkin accurately and dice the flesh.   Wash the apples, remove the core and peel them. Now dice the apples into pieces the same size as the pumpkin. Step03 Peel the shallot and slice it finely. Gently fry the shallot in a high-sided pan with a little extra virgin olive oil. Step04 When the shallot is soft and translucent, add the thyme, diced pumpkin and apple.   Step05 Now add the curry and cover all the ingredients with hot water or vegetable stock. Season with salt and pepper to taste. Return to the heat and cook for 20 minutes until all the ingredients are soft.  Finally, blend the soup, add the cream and serve. Useful tips and interesting facts The difference between a cream soup and a velouté lies in the use of cream. In this velouté, cream ser...

  Strawberry Crunch Pound Cake Ingredients Cake: 1/2 Cup Shortening 2 sticks butter ( softened ) 2 (1/2) Cups sugar 1 ( 3 oz. ) Package Instant Vanilla Pudding 1 (3 oz. ) Package Strawberry Jello 5 eggs 1 Cup milk 3 Cups flour 1/2 Teaspoon salt 1 Teaspoon baking powder Strawberry Crunch Topping: 2 Tablespoons butter 1 ( 3 oz.) Package Instant Vanilla Pudding 1 ( 3 oz.) Package Strawberry Jello 1 teaspoon flour Frosting: 1 ( 8 oz.) Package cream cheese ( Softened ) 8-10 oz. Ounces Marshmallow Fluff How To Make Strawberry Crunch Pound Cake Cake: Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time. Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden ...

  Pecan Pie Bar Ingredients For the crust: 100 grams coconut oil melted 50 grams panela sugar 1 teaspoon vanila extract  1/4 teaspoon salt 150 grams white spelt flour For the filling: 5 ripe apricots thinly sliced 50 grams panela sugar 15 grams white spelt flour juice from half a lemon a pinch of smoked salt For the streusel topping: 50 grams old-fashioned oats 70 grams panela sugar 30 grams white spelt flour 50 grams coconut oil 80 grams toasted pecans crushed How To Make Pecan Pie Bar To make the shortbread, combine flours, sugar and salt in a bowl. Add in the melted coconut oil amd vanilla and mix until combined. Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes. Set aside to cool. To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust. Make the topping by combining all the ingredients in a bowl and cover the bars with it....

  Red Velvet Cake Ingredients 1 & 3/4 cups cake flour 1 cup white sugar 1/2 cup vegetable oil 3/4 cup buttermilk 2 eggs 1 & 1/2 Tbsp cocoa powder 1 Tbsp gel red food colouring 1 tsp bicarbonate of soda 2 tsp vanilla essence 1 tsp white vinegar 1/2 tsp salt How To Make Red Velvet Cake 1. In a large bowl mix sugar and oil . Then add vanilla and eggs . Mix well. 2. Add buttermilk . Mix , then add red food colouring. Mix . Sift in flour , bicarbonate of soda, cocoa powder and salt .Mix until all ingredients are well combined. 3. Add white vinegar then gently mix . Line a square cake pan with parchment paper and grease the sides with butter or oil .Pour the batter (mixture). I used 8 inch square baking pan. 4. Bake in a preheated oven at 160 Degrees Celsius for 50 minutes or until well baked( depending on your oven). 5. Let the cake cool off completely before you frost it. 6. After cooling off trim the top part of the cake and cut off the edge...

  Taco Stuffed Shells Ingredients ( 4 servings ) 8 jumbo pasta shells ½ pound ground beef ½ (1.25 ounce) package taco seasoning mix ½ cup water ½ (16 ounce) can refried beans ⅓ cup shredded Cheddar cheese ½ (16 ounce) jar salsa, divided 2 tablespoons sliced green onion 2 tablespoons shredded Cheddar cheese ¼ cup sour cream How To Make Taco Stuffed Shells Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9×13 inch baking dish. Arrange filled shells over ...

  White Chicken Enchiladas Ingredients 8 to 10 flour tortillas (about the size of a soft taco) 2 cups cooked and shredded chicken 2 cups shredded Monterey Jack cheese 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 1 4 oz can diced green chilies How To Make White Chicken Enchiladas Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down). Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add the broth and whisk until the sauce is smooth. Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined. Pour the sauce over the enchiladas and top with the remaining cheese. In a preheated 350° oven, bake for 20-25 minutes. Easy, easy and delicious! The chicken filled tortillas, the sauce, the cheese  

  Chili Cheese Dog Bake Ingredients 8 hot dog buns ¼ cup butter(30 g), melted 2 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped, plus more for garnish 8 slices cheddar cheese 15 oz chili(425 g), with or without beans 8 hot dogs How To Make Chili Cheese Dog Bake Preheat the oven to 350°F (180°C).Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings. Place a s...

  Texas Roadhouse Steak Seasoning Ingredients 2 teaspoons coarse kosher salt 2 teaspoons brown sugar ¼ teaspoon cornstarch ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon turmeric ½ teaspoon paprika ½ teaspoon chili powder 1 teaspoon black pepper How To Make Texas Roadhouse Steak Seasoning Combine all ingredients together in a Ziploc bag and seal tightly. Shake the ingredients in the ziploc bag so as all the ingredients can combine evenly. Cover the sides of the steak with the seasoning generously and evenly, then allow it to sit for about 40 minutes, in order for the salt to penetrate through the surface and break down the muscle fibers to give a softer and tender meat. After you have grilled, and it comes out nice and hot, place the steak on it and allow to cook for 4-5 minutes, until it is browned and slightly charred. Flip the steak over and allow to cook for an additional time of 5 minutes for medium rare, 7 minutes for medium rare and...