FINE DINING MONSTER

  Ropa Vieja Ingredients 2 lb. flank steak 3 tsp. kosher salt, divided, plus more 4 tbsp. vegetable oil, divided 2 bell peppers (preferably 1 red and 1 yellow), seeded and sliced 1 yellow onion, halved lengthwise and sliced 6 cloves garlic, minced 2 tbsp. tomato paste 1 tbsp. smoked paprika 2 tsp. cumin  2 tsp. dried oregano 1/2 c. dry white wine 1 (28-oz.) can whole peeled tomatoes 2 dried bay leaves 1 c. pimento-stuffed olives, halved crosswise Cooked rice and black beans, for serving 1/4 c. chopped fresh cilantro Directions Step 1 Cut steak into 4 rectangular pieces. Pat dry with paper towels; season both sides with 1 1/2 teaspoons salt.  Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate. Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasional

  Seared Round Steak Ingredients 1 1"-thick round steak (about 10 oz.) Kosher salt Freshly ground black pepper 1/4 c. extra-virgin olive oil 2 tbsp. red wine vinegar 1/2 tsp. crushed red pepper flakes 3/4 tsp. dried oregano 3 cloves garlic, divided 2 tbsp. vegetable oil 2 tbsp. butter 2 sprigs rosemary Flaky sea salt Directions Step 1 Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the steak. Season generously with salt and pepper. Step 2 Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. Finely grate 1 garlic clove straight into the bag and mix to combine. Let marinate at room temperature for 30 minutes.  Step 3 Remove steak from marinade and pat very dry. Peel and crush remaining 2 garlic cloves.  Step 4 In a medium cast-iron skillet over medium-high heat, heat vegetable oil. Add steak and cook, fl

  Steak au Poivre Ingredients 2 tbsp. whole black peppercorns 2 (4-oz.) filet mignon Kosher salt 1 tbsp. vegetable oil 2 tbsp. unsalted butter 1 small shallot, minced 2 tbsp. cognac or brandy 2 cloves garlic, minced 2 tsp. fresh thyme leaves 1/2 c. heavy cream Directions Step 1 Place peppercorns in a clean kitchen towel and smash with a meat mallet, the bottom of a heavy skillet, or use a mortar and pestle until mostly halved or quartered. Transfer smashed peppercorns to a plate. Season steaks on both sides with salt, then press steaks into crushed peppercorns, turning to coat.  Step 2 In a large skillet, heat oil over medium heat. Add steak and cook undisturbed until deeply browned , about 5 minutes. Flip and add butter. Continue cooking, spooning the butter over the steak, until desired doneness is reached, another 5 minutes for medium. Transfer steak to a board to let rest. Drain all but 1 tablespoon fat from skillet.  Step 3 Reduce heat to medium-low a

  Jamaican Jerk Chicken Ingredients 4 Scotch bonnet peppers or habanero chiles, seeded 1 bunch scallions, roughly chopped, plus more sliced for serving 12 cloves garlic, peeled 1 (2") piece ginger, peeled  1/4 c. dark brown sugar 1/4 c. pineapple juice (optional) Juice of 2 limes 12 sprigs thyme 12 allspice berries or 2 tsp. ground allspice 2 tsp. ground allspice or 10 whole allspice berries 3 bay leaves 2 tsp. ground nutmeg 1 1/2 tsp. kosher salt  1 tsp. black peppercorns 1 tsp. ground cloves 1/4 c. reduced-sodium soy sauce, plus 2 tbsp. for sauce (optional) 4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs 1/4 c. ketchup (optional) Neutral oil, for grill Lime wedges, for serving Directions Step 1 In a blender, mix Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce until smooth. Reser

  Yakitori (Grilled Chicken Skewers) Ingredients 1/2 c. reduced-sodium soy sauce 1/4 c. mirin 1/4 c. sake 1 tbsp. granulated sugar 1 lb. boneless, skinless chicken thighs, cut into 1" pieces 1 bunch of scallions, white and light green parts cut into 1" pieces Vegetable oil, for grill Toasted sesame seeds and shichimi togarashi, for serving (optional) Directions Step 1 Soak 10 to 12 bamboo skewers in water for 30 minutes. Step 2 In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup sauce in a small bowl.  Step 3 Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion.  Step 4 Prepare a grill for medium-high heat; preheat 5 minutes. Lightly bru

  Mediterranean Grilled Chicken Salad Ingredients 2 boneless skinless chicken breasts (about 1 1/4 pounds) 1 tsp. ground coriander 1 tsp. dried oregano Kosher salt Freshly ground black pepper 5 tbsp. extra-virgin olive oil 4 tbsp. red wine vinegar 1 tbsp. freshly chopped parsley 4 romaine hearts, chopped 3 Persian cucumbers, thinly sliced 1 c. grape or cherry tomatoes, halved 2 avocados, sliced 4 oz. feta, crumbled 1/2 c. pitted kalamata olives, halved Directions Step 1 Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice. Step 2 Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper. Step 3 Divide lettuce, cucumbers, tomatoes, avocado, feta, and

  Skillet Balsamic Tangelo Chicken Ingredients 1/4 c. Sunkist Tangelo juice 1/4 c. balsamic vinegar 2 tbsp. honey 1 tbsp. Dijon mustard 2 garlic cloves, minced Kosher salt Freshly ground black pepper 4 bone-in skin-on chicken thighs 1 head broccoli, cut into florets 1 Sunkist Tangelo, cut into rounds 1/2 red onion, cut into wedges 2 tbsp. extra-virgin olive oil, divided Directions Step 1 Preheat oven to 425°. In a large bowl, whisk together Sunkist Tangelo tangelo juice, balsamic vinegar, honey, mustard, and garlic. Add chicken to bowl and toss to coat. Set aside in refrigerator while prepping fruit and vegetables. Step 2 In a large bowl, combine broccoli, Sunkist Tangelo slices, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine. Step 3 In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin-side down, 2 minutes. Flip and sear 2 minutes more. Add

  Chicken Broccoli Stuffed Peppers Ingredients 3 bell peppers, tops and seeds removed, halved lengthwise 1 small head broccoli, cut into florets 2 c. shredded chicken 2 c. cooked white rice 1 1/2 c. shredded white cheddar, divided 2 cloves garlic, minced 1/2 tsp. dried oregano Kosher salt Freshly ground black pepper Directions Step 1 Preheat oven to 350° and grease a medium baking dish with cooking spray. Place halved peppers cut side up in baking dish. Step 2 In a large bowl, stir together broccoli, chicken, rice, 1 cup cheddar, garlic, and oregano, and season with salt and pepper.  Step 3 Fill each pepper with chicken mixture, then top with remaining cheese. Fill the bottom of the baking dish with 1/4 cup water. Cover with foil and bake 20 minutes, then remove foil and bake 8 to 10 minutes more, until peppers are tender and cheese is melted and bubbly.

  Tuscan Butter Roast Chicken Ingredients 1 (3-lb.) whole chicken Kosher salt Freshly ground black pepper 1 lb. baby potatoes, halved 1large head broccoli, cut into florets 1 large red onion, cut into wedges 2 c. cherry tomatoes 2 tbsp. extra-virgin olive oil Pinch red pepper flakes 4 tbsp. melted butter 3 cloves garlic, minced 1 tsp. Italian seasoning Spinach, for serving 1/4 c. thinly sliced basil See All Nutritional Information Directions Step 1 Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients.  Step 2 In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes.  Step 3 In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken. Step 4 Carefully remove skillet from oven and

  Chicken Divan Ingredients 1 tbsp. extra-virgin olive oil 1 small yellow onion, chopped 2 cloves garlic, minced 2 large heads broccoli, cut into small florets, about 4 cups 3 c. diced cooked chicken 2 (10.5-oz.) cans cream of chicken soup 1 c. milk 1 1/2 c. shredded Cheddar Kosher salt Freshly ground black pepper  1 c. panko breadcrumbs 1/4 c. freshly grated Parmesan 4 tbsp. melted butter Cooked pasta, such as egg noodles, for serving Directions Step 1 Preheat oven to 400°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broccoli and cook until fork tender, about 5 minutes.  Step 2 Add chicken, cream of chicken soup, milk, and cheddar. Season with salt and pepper. Bring to a simmer and cook until warmed through, 5 minutes. Pour into a 9”-x-13” baking dish.  Step 3 In a medium bowl, combine panko, Parmesan, and melted butter. Sprinkle over casserole in a

  Chicken Bacon Ranch Foil Packets Ingredients 2 lb. baby creamer potatoes, halved or quartered if large 1 small yellow onion, chopped 3 tbsp. extra-virgin olive oil 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 1/4 c. Sauvignon Blanc (optional), plus more for serving 4 boneless skinless chicken breasts 4 slices  thick-cut bacon 2 1/2 c. shredded cheddar 3 c. frozen broccoli, thawed 2 green onions, thinly sliced Ranch dressing, for serving Directions Step 1 Preheat grill or grill pan to medium-high. Cut 4 sheets of aluminum foil, (approx. 18-inch squares). Step 2 In a large bowl, toss potatoes and onion with oil and garlic powder. Season with 1 teaspoon salt and ⅛ teaspoon pepper. Divide potato mixture among pieces of aluminum foil.  Step 3 Add a piece of chicken to each foil packet and season chicken with 1 teaspoon salt and ¼ teaspoon pepper. Fold up edges of package to create a boat. Pour 1 tablespoon white wine over potato mixtur

  Lasagna Zucchini Cups Ingredients 3 zucchini 1 tbsp. olive oil 1/2 onion, chopped 2 garlic cloves, minced 1/2 lb. ground beef 1/2 tsp. dried oregano kosher salt Freshly ground black pepper 1 14.5-oz. can crushed tomatoes 1/2 c. ricotta 1/2 c. shredded mozzarella 1/4 c. freshly grated Parmesan, plus more for sprinkling Chopped parsley, for garnish Directions Step 1 Preheat oven to 350°. Grease a baking sheet with cooking spray or olive oil. Step 2 In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add ground beef, breaking up the meat with a wooden spoon. Season with oregano, salt and pepper, and cook until the beef is no longer pink, around 6 minutes. Drain fat. Add crushed tomatoes and bring mixture to a simmer. Cook for 5 minutes then stir in ricotta and remove from heat. Step 3 Cut zucchini crosswise into 3" pieces. Using a half teaspoon,

  Loaded Stuffed Zucchini Ingredients 3 zucchini, halved 2 c. shredded Cheddar 4 slices bacon, cooked and crumbled 1/4 c. sour cream 2 tsp. Chopped chives Directions Step 1 Preheat oven to 425°. Step 2 Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini. Step 3 Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes. Step 4 Sprinkle zucchini with cheddar and bacon, then return to the oven for another 8 to 10 minutes, until the cheese is melted and bubbly. Step 5 Let cool slightly, then top with sour cream and chives and serve.  

  Meatball Zucchini Boats Ingredients 3 -4 medium zucchini, halved lengthwise 1 tbsp. extra-virgin olive oil 1/2 tsp. Italian seasoning 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 1 lb. ground beef 1/4 c. freshly chopped parsley, plus more for garnish 1 large egg 2 garlic cloves, minced 1/2 tsp. crushed red pepper flakes 1 tbsp. vegetable oil 2 c. marinara sauce (use sugar-free if you're keto!) 1 c. shredded mozzarella 1/2 c. freshly grated Parmesan Directions Step 1 Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high. Step 2 Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.  Step 3 In

  Shrimp Zucchini Burrito Boats Ingredients 3 small zucchini, halved lengthwise 3 tbsp. extra-virgin olive oil, divided 1 small onion, finely chopped 2 cloves garlic, minced 1 lb. small shrimp, peeled, deveined, tails removed 1 (1-oz.) package taco seasoning 3/4 c. frozen corn, thawed 3/4 c. black beans 1/2 c. chopped cherry tomatoes 1/2 c. shredded cheddar 1/2 c. shredded Monterey jack 1 small jalapeño, finely diced, for garnish Freshly chopped cilantro, for garnish Directions Step 1 Preheat oven to 350°. Score cut side of zucchini like you’re dicing an avocado and scoop out insides into a bowl, reserving scooped zucchini.  Step 2 Place zucchini halves in a 9”-x-13” baking dish, then drizzle with 1 tablespoon oil. Bake 12 to 15 minutes, until mostly tender. Remove from oven.  Step 3 Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and scooped zucchini and cook, stirring occasionally, until soft, about

  Mediterranean Stuffed Zucchini Ingredients 3 zucchini, halved lengthwise 2 tbsp. extra-virgin olive oil 1/2 onion, chopped 2 cloves garlic, minced 2 c. cooked shredded chicken 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1 (15-oz.) can chickpeas 1/2 c. halved cherry tomatoes 1/2 c. halved kalamata olives 1 c. crumbled feta cheese 1/2 lemon 3/4 c. finely chopped cucumber Chopped fresh dill sprigs, for serving Directions Step 1 Preheat oven to 350°. Score zucchini and scoop out insides into a bowl. Place in a shallow baking dish, drizzle with olive oil, and season with salt and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high. Step 2 In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add scooped zucchini and cook until light golden, about 2 minutes. Add shredded chicken and chick

  OX LIVER SERVED WITH   COUSCOUS Ingredients  Ox liver  Fresh cream Mushrooms  1 Onion Cooking oil Salt and pepper Roasted veges  Robot peppers  Baby marrows  Potatoes  Carrots S&P Paprika  Your own spices Couscous  Feta cheese  S&P Method  Fry onion in oil until softened and add mushrooms. Set aside and in the same pan fry your liver and ensure it’s still pink inside add salt and pepper and your own spices. Add the fried onions and mushrooms into the liver. Cook for a few minutes until your liver is well cooked but still juicy. Add 1/4 of water with a spoon of brown onion soup and fresh cream. Roast your veges in the oven at 180°C until cooked but still crunchy. Pour a cup of cous cous in a bowl and add a cup of boiling water. Close your bowl and leave for few minutes. Use a fork to separate it and add feta cheese and salt and pepper. Serve with a nice drink of your choice. Enjoy…  

  CROSSAINT ROLLS 5cups flour 1/4 cup water 3tsp yeast 1/4 cup sugar 1 and half cup warm milk 1 egg 3/4 cup margarine Cut into pieces and fold Lay on yo greased pan And cover with cling wrap and leave it until raised again . Preheat yo oven and bake 200 for 25 min or until golden brown.

  VEGETABLE RICE INGREDIENTS  2 tbsp butter  1 tbsp oil  1 onion chopped  3 carrots peeled and chopped  2 cloves garlic crushed  2 tbsp chopped fresh parsley  1 tsp turmeric  2 cups rice  3 cups chicken stock  1 cup frozen peas  1/2 cup baby tomatoes halved  2 spring onions sliced (optional) METHOD  Heat butter and oil in a heavy based pot  Add onion and sauté until soft  Add carrots, cook stirring for 3 minutes  Add garlic, parsley and rice, turmeric cook stirring for 2 minutes, pour in stock,stir to combine and cover the pot with a lid Cook the rice for 10 minutes  Add in peas and cook for 5 minutes  Once rice is cooked stir in tomatoes and spring onion  Check for seasoning if needed and add  Serve with stew or any roast meat and gravy  Enjoy.

  MELTING MOMENTS 250 g stork to bake margarine 125 ml icing sugar 125ml corn flour Tsp essence of your choice 2cups of flour  Method Beat your margarine until it is pale white, add essence and mix then add ur icing sugar and mix well then lastly add corn flour and flour, mix well then put in ur piping bag and bake fo 15 minutes or until golden brown Butter cream filling recipe 125 g stork to bake margarine 3cups icing sugar 2tsp essence 60ml milk Beat margarine until it is pale white , add essence than add icing sugar beat until it is creamy then add milk and mix well than sandwich your biscuits.

  SPINACH, CHICKEN, BAKED BEANS SALAD Spinach rice Spinach Red pepper Mixed herbs  Crushed garlic Rama original Method Cook your rice   normal way and then in a separate pan, put in rama original, garlic and mixed herbs and add spinach cook for 5minutes then mix with ur prepared rice Chicken recipe Prego steer sauce Peri peri steers sauce Barbecue with garlic spice Steak and chops Oil Zeal Method  Make a paste of all these ingredients and then brush your meat and let it rest for an hour and grill it for 45 minutes on high heat Baked beans salad Baked beans tin Cucumber Robot peppers Vinegar Mayonnaise Method Dice all your veggies into small dices and mix together with baked beans, put in tsp of vinegar and cook for 30 minutes add I mayonnaise voila.  

  Cheeseburger Burritos Ingredients 1 pound lean ground beef ¼ teaspoon ground black pepper ¼ teaspoon salt ½ teaspoon garlic powder ½ cup ketchup 6 (8 inch) flour tortillas 1 (8 ounce) package shredded Mexican cheese blend ½ cup sour cream ⅓ cup ketchup Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup into beef. Lay a tortilla onto a work surface and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and spr

  Burritos Pie Ingredients 2 pounds ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (2 ounce) can black olives, sliced 1 (4 ounce) can diced green chili peppers 1 (10 ounce) can diced tomatoes with green chile peppers 1 (16 ounce) jar taco sauce 2 (16 ounce) cans refried beans 12 (8 inch) flour tortillas 9 ounces shredded Colby cheese Directions Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until a

  Wet Burritos Ingredients 1 pound ground beef ½ cup chopped onion 1 clove garlic, minced ½ teaspoon cumin ¼ teaspoon salt ⅛ teaspoon pepper 1 (16 ounce) can refried beans 1 (4.5 ounce) can diced green chile peppers 1 (15 ounce) can chili without beans 1 (10.5 ounce) can condensed tomato soup 1 (10 ounce) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 cups shredded lettuce, divided 1 cup chopped tomatoes, divided 2 cups shredded Mexican cheese blend, divided ½ cup chopped green onions, divided Directions Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm. Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and kee

  Rick's Big Bad Bean Burrito Ingredients ½ cup vegetarian refried beans 1 large whole-wheat tortilla 2 romaine lettuce leaves ½ avocado, peeled and sliced ¼ cup fresh pico de gallo Directions Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes. Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate. Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. Roll tortilla around the fillings into a burrito shape.  

  Spicy Ground Beef Burritos Ingredients 6 ounces sliced jalapeno peppers 1 tomato, diced 1 (4 ounce) can chopped green chile peppers 1 green bell pepper, diced 1 red bell pepper, diced 1 onion, diced 1 ½ tablespoons hot sauce ¼ teaspoon ground cayenne pepper 1 pound ground beef 1 (1 ounce) package burrito seasoning 1 (14 ounce) can refried beans 6 (10 inch) flour tortillas 1 (10 ounce) bag shredded lettuce 1 (8 ounce) container sour cream 1 (8 ounce) package shredded sharp Cheddar cheese Directions Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl. Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes. Pour refried beans into a saucepan over medium-low heat.

  Tortilla Bowls Ingredients 1 tablespoon vegetable oil 2 (8 inch) flour tortillas 2 oven-safe ramekins, about 4 inches in diameter Aluminum foil Directions Preheat the oven to 375 degrees F (190 degrees C). Brush oil on both sides of tortillas. Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides. Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin. Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla. Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes. Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge. Bake shells until browned an

  Slow Cooker Shredded Beef for Tacos and Burritos Ingredients 1 (4 pound) boneless beef chuck roast 2 (1 ounce) packages taco seasoning 1 onion, halved and sliced (Optional) 1 teaspoon seasoned salt, or more to taste Directions Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices. Cook on Low 8 to 10 hours. Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

  Tiramisu espresso cups 2 egg yolks 55g (1/4 cup) caster sugar 125g mascarpone 125ml (1/2 cup) thickened cream 80ml (1/3 cup) freshly brewed strong espresso coffee, cooled 2 tbsp Tia Maria or Kahlua liqueur 8 savoiardi (sponge finger biscuits) Cocoa powder, to dust Step 1 Use an electric beater to beat the egg yolks and sugar in a bowl until thick and pale. Add the mascarpone and beat until well combined. Use a clean electric beater to beat the cream in a separate bowl until soft peaks form. Add to the mascarpone mixture and beat until stiff peaks form. Step 2 Combine coffee and Tia Maria or Kahlua in a bowl. Cut each savoiardi biscuit into 4 even pieces. Dip biscuit pieces, 1 at a time, into coffee mixture. Transfer to a plate. Place 2 biscuit pieces in base of eight 80ml (1/3-cup) capacity glasses. Top with a spoonful of cream mixture. Repeat with another 2 biscuit pieces and cream mixture. Cover the glasses with plastic wrap. Place in the fridge overnight to

  Catfish Tacos with Slaw Ingredients 1 pound skinless catfish fillets, cut into 16 pieces ¾ cup whole buttermilk ½ cup fine yellow cornmeal ½ cup panko (Japanese-style breadcrumbs) 2 tablespoons Cajun seasoning (such as Slap Ya Mama) ¾ teaspoon kosher salt, divided ¼ cup mayonnaise 2 tablespoons fresh lime juice (from 1 lime) ¼ teaspoon black pepper 2 cups shredded napa or green cabbage (from 1 small cabbage) 8 (6-inch) yellow corn tortillas, warmed 2 radishes, cut into matchsticks (¼ cup) 1 ripe avocado, thinly sliced 2 tablespoons fresh cilantro leaves 2 tablespoons minced fresh chives Lime wedges Hot sauce Directions Preheat oven to 450°F with oven rack 6 inches from heat. Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour. Whisk together cornmeal, panko, Cajun seasoning, and ¼ teaspoon of the salt in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixtu

  Ham N Cheese Quiches Ingredients 1/2 cup butter 1 jar (5 ounces) process sharp cheese spread 1 cup all-purpose flour 2 tablespoons water filling: 1 large egg 1/2 cup milk 1/4 teaspoon salt 1/2 cup finely chopped ham 1/2 cup shredded Monterey Jack cheese Directions In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups. In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or until golden brown. Let stand for 5 minutes before serving.

  Bacon Cheddar Potato Skins Ingredients 4 large baking potatoes, baked 3 tablespoons canola oil 1 tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 bacon strips, cooked and crumbled 1-1/2 cups shredded cheddar cheese 1/2 cup sour cream 4 green onions, sliced Directions Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil with next 5 ingredients; brush over both sides of skins. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.  

  Blue Cheese Potato Chips Ingredients 1 package (8-1/2 ounces) kettle-cooked potato chips 2 medium tomatoes, seeded and chopped 8 bacon strips, cooked and crumbled 6 green onions, chopped 1 cup crumbled blue cheese Directions Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients. Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.

  Chicken Parmesan Slider Bake Ingredients 24 ounces frozen breaded chicken tenders 1 package (12 ounces) Hawaiian sweet rolls 14 slices provolone cheese, divided 1 jar (24 ounces) marinara sauce topping: 1/2 cup butter, cubed 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh basil Directions Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place 8 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining 6 cheese slices. Replace top halves of rolls. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan chee

  Malibu & coconut truffles 60ml (1/4 cup) coconut cream 360g white chocolate, chopped 2 tbsp Malibu coconut liqueur 65g (1 cup) shredded coconut Step 1 Place coconut cream, half the chocolate and the Malibu in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Stir occasionally until chocolate melts and mixture is smooth. Remove from heat. Place in the fridge for 1 hour to firm. Step 2 Line a tray with baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonfuls of chocolate mixture and place on tray. Place in the freezer for 30 minutes to firm. Remove from freezer and use your hands to roll mixture into balls. Return to tray and place in the freezer for a further 30 minutes to firm. Step 3 Meanwhile, place remaining chocolate in a heatproof bowl over a saucepan half-filled with simmering water and stir until chocolate melts. Remove from heat. Step 4 Line a tray with baking paper. Place coconut on a p

  Meringue cake with rosewater cream 9 eggwhites 400g caster sugar 900ml thickened cream, lightly whipped 5 tbsp (100ml) thick Greek yoghurt 150g icing sugar, sifted, plus extra to dust 5 tbsp (100ml) rosewater* 400g strawberries, halved 300g raspberries 150g blueberries Sugared rose petals 1 eggwhite 12-15 rose petals, pesticide-free 1/4 cup (55g) caster sugar Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours. Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other. Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat