tag:blogger.com,1999:blog-6662551821142515532023-12-24T07:19:09.126-08:00 Recipeshassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comBlogger441125tag:blogger.com,1999:blog-666255182114251553.post-67892061327803640102020-08-19T16:50:00.000-07:002020-08-19T16:50:05.946-07:00Easy Baked Chicken Drumsticks<p style="text-align: center;"> <script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgdc2I4Q67-rkQjZbKOR71QaVP4qnmlP67PZGeWFd13Ch1ZNBm8ek5zgfyKobQoNNVbwmov8IVU7mrJTqyatUwvUTk5jf8a6wcmOn47c620ZTQolUjzuVw3lcDZQKsPg2a6WviL3mSo8/s724/afy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="345" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgdc2I4Q67-rkQjZbKOR71QaVP4qnmlP67PZGeWFd13Ch1ZNBm8ek5zgfyKobQoNNVbwmov8IVU7mrJTqyatUwvUTk5jf8a6wcmOn47c620ZTQolUjzuVw3lcDZQKsPg2a6WviL3mSo8/w381-h800/afy.jpg" width="381" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Fixings </p><p style="text-align: center;"><br /></p><p style="text-align: center;">10 chicken drumsticks 2,5 lb </p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 medium onion, cut </p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 garlic cloves, squashed, not stripped </p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 tbsp. olive oil </p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 tbsp. Worcestershire sauce </p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 tsp. paprika </p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 tsp. salt </p><p style="text-align: center;"><br /></p><p style="text-align: center;">½ tsp. dark pepper </p><p style="text-align: center;"><br /></p><p style="text-align: center;">½ tsp. dry rosemary </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Open Next Page To See Full Recipe </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Guidelines </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Wash chicken thighs, wipe with a paper towel. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Spot the chicken drumsticks into an enormous bowl at that point include all flavors, onion, squashed garlic cloves, olive oil, and Worcestershire sauce. Join well. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Discretionary: spread saran wrap and refrigerate while it's marinating for 30 min to expedite. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preheat the stove to 400F degrees. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Line a preparing dish with material paper or foil. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Spot the chicken with the onions and garlic into the preparing dish and heat for around 30-35 min. </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Serve warm and appreciate!</p>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-47140927323346356132020-08-18T17:50:00.000-07:002020-08-18T17:50:52.000-07:00Shrimp Pizza* Yummy<p dir="ltr" style="text-align: center;"> <script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">fixings </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">4 tablespoons spread </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">6 cloves garlic, hacked </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1 squeeze red pepper chips (discretionary) </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1 pound shrimp, shelled and de-veined </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">2 tablespoons lemon juice </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1 pizza mixture </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1 cup mozzarella, destroyed </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1/4 cup parmigiano reggiano (parmesan), ground </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">headings </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Soften the margarine in a container over medium warmth, include the garlic, red pepper pieces and shrimp and cook until the shrimp is simply cooked through, about a moment for every side, before including the lemon squeeze and expelling from the warmth. </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Spread the mixture out on a heating sheet, spread the shrimp and the lemon margarine garlic sauce over and sprinkling on the cheddar. </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Heat in a preheated 500F/260C broiler until the cheddar has softened and the outside is fresh and brilliant earthy colored, around 10 minutes. </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Sprinkle with parsley and let cool. </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Alternative: Serve finished off with new parsley and lemon wedges! </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Nourishment Realities: Calories 456, Fat 22g (Soaked 12g, Trans 0.3g), Cholesterol 200mg, Sodium 1266mg, Carbs 32g (Fiber 1g, Sugars 1g), Protein 29g ENJOY!</p>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-12769535262545304652020-08-18T17:34:00.002-07:002020-08-18T17:34:59.197-07:00Mounds Bars with just 3 ingredients<p dir="ltr" style="text-align: center;"> <script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Ingredients:</p><p dir="ltr" style="text-align: center;">Softened milk chocolate or dull chocolate </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">3 cups coconut drops </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">1 cup dense milk </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Directions:</p><div style="text-align: center;"><br /></div><p dir="ltr" style="text-align: center;">Blend the destroyed coconut in with dense milk,mold into oval shape, </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">add them to cooler for 20 minutes </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">and afterward dunk them in liquefied chocolate. </p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Stick Almonds in them and have Almond Delights</p>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-32977507800362565442020-08-18T14:24:00.000-07:002020-08-18T14:24:01.846-07:00Peach cobbler cheesecake cones<p dir="ltr" style="text-align: center;"> <script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><p dir="ltr" style="text-align: center;"><br /></p><div class="separator" dir="ltr" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgikobMxfq3sISU0Zm2TQwLrnFxFkilEAtJrC5Zb7-618-QxqCfU0aZ2vT1OVlKBt0zFyfHVK1tU1kVllk5uaalgV4vmRLf7r4R-NqOF4Z27DiMrtx01kw-Jr9KMqIFns9Ah-jzhPj-s/s400/idrgaaan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="400" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgikobMxfq3sISU0Zm2TQwLrnFxFkilEAtJrC5Zb7-618-QxqCfU0aZ2vT1OVlKBt0zFyfHVK1tU1kVllk5uaalgV4vmRLf7r4R-NqOF4Z27DiMrtx01kw-Jr9KMqIFns9Ah-jzhPj-s/w500-h281/idrgaaan.jpg" width="500" /></a></div><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;"><script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Ingredients</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Cooking Ingredients</p><p dir="ltr" style="text-align: center;">1 lb peaches</p><p dir="ltr" style="text-align: center;">2 cups heavy whipping cream</p><p dir="ltr" style="text-align: center;">1/4 cup sugar</p><p dir="ltr" style="text-align: center;">14 oz sweetened condensed milk</p><p dir="ltr" style="text-align: center;">2 tsp vanilla extract</p><p dir="ltr" style="text-align: center;">1/4 tsp ground cinnamon</p><p dir="ltr" style="text-align: center;">3 graham crackers, crumbled</p><p dir="ltr" style="text-align: center;">Kitchen Gadgets</p><p dir="ltr" style="text-align: center;">hand mixer</p><p dir="ltr" style="text-align: center;">small pot</p><p dir="ltr" style="text-align: center;">medium bowl</p><p dir="ltr" style="text-align: center;">large bowl</p><p dir="ltr" style="text-align: center;">bread baking dish</p><p dir="ltr" style="text-align: center;">Instructions</p><p dir="ltr" style="text-align: center;">Instructions</p><p dir="ltr" style="text-align: center;">Peel, slice & cut all peaches into small chunks.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Into smaller pot add cut peaches, sugar & ground cinnamon. Cook on stove on low heat for 8-10 minutes until peaches are soft. Once cooked place in fridge to cool.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Into medium bowl add condensed milk and vanilla extract. Stir the two together until combined. Set aside.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Into large bowl add whipping cream. Using hand mixer blend the cream on medium-high speed until it turns into thick whip cream.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Once whipped cream is created, transfer whipped cream into bowl with milk/vanilla mixture. Slowly fold the whipped cream in to combine.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Into rectangular bread dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers & peaches. Repeat the process 2 more times.</p><p dir="ltr" style="text-align: center;"><br /></p><p dir="ltr" style="text-align: center;">Once the ice cream is layered, place into freezer for 4-5 hours until set. After set, serve & enjoy!</p>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-57284739911837483552020-08-02T09:07:00.002-07:002020-08-02T09:07:44.354-07:00Banana Pudding Tacos<div dir="ltr" style="text-align: center;"><script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></div><div dir="ltr" style="text-align: center;"><br /></div><div dir="ltr" style="text-align: center;"><div>Banana Pudding Tacos</div><div><br /></div><div>There are all kinds of tacos out there, and we're happy to report banana pudding tacos can be added to that list.</div><div><br /></div><div>Sure, banana pudding tacos don't sound particularly delicious at first, but once you really give them some thought, it's pretty easy to see the tastiness potential.</div><div><br /></div><div>Ingredients:</div><div>For the Filling:</div><div><br /></div><div>1 pack of banana Jello pudding</div><div><br /></div><div>2 cups whole milk</div><div><br /></div><div>1 banana (sliced)</div><div><br /></div><div>1/2 cup mini vanilla wafers</div><div><br /></div><div>For the Vanilla Taco Shells:</div><div><br /></div><div>2 cups all-purpose flour</div><div><br /></div><div>1 cup vanilla sugar</div><div><br /></div><div>4 eggs</div><div><br /></div><div>1/2 cup melted butter</div><div><br /></div><div>1/2 cup whole milk</div><div><br /></div><div>1 tsp vanilla extract</div><div><br /></div><div>The Toppings:</div><div><br /></div><div>whipped cream</div><div><br /></div><div>1/2 cup crushed vanilla wafers</div><div>Instructions:</div><div>Making the Pudding:</div><div><br /></div><div>Combine the banana pudding mix with the milk. Don’t follow the recipe on the box. By adding other ingredients, you’ll achieve the correct consistency.</div><div><br /></div><div>Using a stand mixer fitted with a paddle attachment, combine the sliced bananas along with the vanilla wafers. Mix well, and put in the fridge.</div><div><br /></div><div>Now the Vanilla Shells:</div><div><br /></div><div><br /></div><div>Combine the flour, and salt in a bowl. In a separate bowl, combine the sugar with the eggs.</div><div><br /></div><div>Add the egg mixture to the flour and slowly add the melted butter. Combine until a loose batter is achieved.</div><div><br /></div><div>Heat a waffle cone iron to medium-high. Add about ¼ cup of batter to the iron and cook until it becomes light golden brown.</div><div><br /></div><div>Take it off the burner and immediately form into a taco shell shape.</div><div><br /></div><div>You can use a taco holder, or a flipped muffin pan by resting it in between the slots. Repeat the above steps for the remaining taco shells.</div><div><br /></div><div>Assembly:</div><div><br /></div><div>Add an equal amount of pudding to each taco. Top with whipped cream and crushed vanilla wafers.</div><div><br /></div><div>And Enjoy...!</div><div><br /></div><div>Don’t forget to share this great recipe with your Facebook friends!!</div><div><br /></div><div>Save it for later in Pinterest.</div><div><br /></div><div>Like it? Share it! </div><div><br /></div><div><br /></div><div>Source: Recipe Champions blog</div></div>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-63509736586332708872020-07-31T17:35:00.001-07:002020-07-31T17:35:25.959-07:00ROASTED CHICKEN WINGS AND POTATOES<div dir="ltr" style="text-align: center;"><script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script></div><div dir="ltr" style="text-align: center;"><br /></div><div dir="ltr" style="text-align: center;"><br /></div><div dir="ltr" style="text-align: center;"><div>Ingredients</div><div><br /></div><div>24 chicken wings</div><div>6 garlic cloves, finely chopped</div><div>2 tsp. paprika</div><div>good pinch of chilli flakes</div><div>10 sprigs of oregano, leaves stripped</div><div>olive oil</div><div>750 g floury potatoes, cut into smallish chunks</div><div>sea salt and freshly ground black pepper</div><div><br /></div><div>Instructions</div><div><br /></div><div>Put the chicken wings in a dish. Mix half of the chopped garlic cloves with the pimentón, chilli flakes, half the oregano and a good glug of olive oil. Spread all over the wings and leave to marinate for at least 12 hours.</div><div><br /></div><div>Preheat the oven to 200°C (400°F/Gas 6).</div><div><br /></div><div>Put the potatoes into a pan of cold salted water, bring to the boil and simmer for a couple of minutes. Drain, return to the pan over a low heat and toss to fluff up the edges</div><div><br /></div><div>Heat a good glug of oil in a roasting tin in the oven, then toss in the potatoes. Put the chicken wings on top and roast for 45– 50 minutes until it is all crispy and golden. Season with lots of salt and pepper and add the rest of the garlic and oregano.</div></div>hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-54298280712662514762020-07-29T14:05:00.000-07:002020-07-29T14:05:30.359-07:00What do y'all eat with your from scratch buttermilk biscuits?<div style="text-align: center;">
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<div dir="ltr" style="text-align: center;"><br /></div>
<div style="text-align: center;">
<div dir="ltr">Ingredients</div>
<div dir="ltr"><br /></div>
<div dir="ltr">2½ cups all-purpose flour</div>
<div dir="ltr">2 tablespoons baking powder</div>
<div dir="ltr">1 teaspoon salt</div>
<div dir="ltr">½ cup cold butter thinly sliced</div>
<div dir="ltr">1 cup cold buttermilk</div>
<div dir="ltr"><br /></div>
<div dir="ltr">Instructions</div>
<div dir="ltr"><br /></div>
<div dir="ltr">Preheat oven to 425°F.</div>
<div dir="ltr">
In a large mixing bowl, whisk together flour, baking powder, and salt.
</div>
<div dir="ltr">
Add butter and cut in with a pastry blender until pea-size clumps form.
</div>
<div dir="ltr">
Create a well in the center of the mixture by pushing the mixture toward the
sides of the bowl. Pour buttermilk into the well. Mix gently with a fork
until JUST combined. (Over mixing will make tough biscuits!)
</div>
<div dir="ltr">
Turn the dough out onto a floured surface and create a rectangle using your
hands.
</div>
<div dir="ltr">
Fold the dough into thirds (like folding a letter). (Fold left side over
center, then right side, so it's still in a rectangular shape.) Then roll
back out to 1-inch thick. Repeat the folding and rolling process twice more,
Rolling the dough out to 1/2" thick on the final time.
</div>
<div dir="ltr">
Cut out about 12 biscuits with a 2 1/2"-3" cutter. Re-roll any scraps until
there's about 10-12 biscuits.
</div>
<div dir="ltr">
Transfer biscuits to a baking sheet so that the biscuits are touching each
other and the edge.
</div>
<div><br /></div>
<div>
Bake at 425° for about 13-15 minutes until cooked through and golden brown
on top.
</div>
<div><br /></div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-84274615978344790232020-07-28T04:15:00.000-07:002020-07-28T04:15:04.370-07:00One Pan Shrimp Fettuccine Alfredo<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /></div>
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<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
3 tablespoons unsalted butter divided</div>
<div dir="ltr" style="text-align: center;">
16 ounces large shrimp peeled, deveined, and tails removed</div>
<div dir="ltr" style="text-align: center;">
2 cloves garlic minced</div>
<div dir="ltr" style="text-align: center;">
2 cups chicken broth</div>
<div dir="ltr" style="text-align: center;">
1 cup milk</div>
<div dir="ltr" style="text-align: center;">
8 ounces fettuccine noodles dry</div>
<div dir="ltr" style="text-align: center;">
1 cup parmesan cheese grated</div>
<div dir="ltr" style="text-align: center;">
1/2 cup heavy cream</div>
<div dir="ltr" style="text-align: center;">
1/4 teaspoon pepper</div>
<div dir="ltr" style="text-align: center;">
pinch nutmeg</div>
<div dir="ltr" style="text-align: center;">
parsley as a garnish</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Instructions</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.</div>
<div dir="ltr" style="text-align: center;">
Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).</div>
<div dir="ltr" style="text-align: center;">
Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta's package directions). Stir once halfway through to separate noodles.</div>
<div dir="ltr" style="text-align: center;">
Remove lid. Most of liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.</div>
<div dir="ltr" style="text-align: center;">
Garnish with parsley before serving.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-20434744538019851332020-07-27T12:19:00.002-07:002020-07-27T12:19:14.069-07:00Cajun Cabbage Jambalaya<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 pound spicy pork sausage</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 onion (chopped)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
4 cloves garlic (minced)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 green bell pepper (chopped)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup celery (sliced)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 head green cabbage (chopped)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 (14-ounce) can diced tomatoes (undrained)</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup chicken broth</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 cup water</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup uncooked brown basmati rice</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 tablespoon chili powder</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 teaspoon paprika</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon cumin</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/8 teaspoon cayenne pepper</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/8 teaspoon black pepper.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
In large pot, cook the pork sausage with onion and garlic until browned.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Stir in green bell pepper and celery; cook and stir for 3 minutes longer.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Add all remaining ingredients and bring to a boil.</div>
<div dir="ltr" style="text-align: center;">
Cover, reduce heat to low, then cook, stirring occasionally, until rice is tender, about 40 to 50 minutes.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-42747096925287868272020-07-27T05:07:00.001-07:002020-07-27T05:07:31.176-07:00Country-Style Fish & Grits<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
What You’ll Need</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
4 cups water</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup white or yellow grits</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
FISH SEASONING</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 teaspoons paprika</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon dried thyme leaf</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon onion powder</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon garlic powder</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/4 teaspoon black pepper</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
4 tilapia fillets</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 tablespoon vegetable oil</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup shredded sharp cheddar cheese</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 stick (4 tablespoons) butter</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/4 teaspoon black pepper.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
What to Do</div>
<div dir="ltr" style="text-align: center;">
In a large saucepan over high heat, bring water to a boil. Add grits, stir, and cover. Reduce heat to medium-low and cook 15 to 18 minutes or until grits are softened, stirring occasionally.Meanwhile, in a small bowl, combine Fish Seasoning ingredients; mix well. Sprinkle seasoning mixture evenly over both sides of fish, patting seasoning lightly onto fish. In a large skillet over medium heat, heat oil until hot. Sauté fish (in batches, if necessary) 3 to 4 minutes per side, or until it flakes easily with a fork. Cut each piece of fish in half down the center.Remove the grits from heat and add cheese, butter, salt, and pepper; stir until cheese and butter are melted. Evenly divide grits into 4 bowls and top each with 2 pieces of tilapia. Serve immediately.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-39273180095637001252020-07-27T04:48:00.002-07:002020-07-27T04:48:15.943-07:00Beef and Cheese Chimichanga<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
1 pound ground beef</div>
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<br /></div>
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1 can (16 ounces) refried beans</div>
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<br /></div>
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1/2 cup finely chopped onion</div>
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<br /></div>
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3 cans (8 ounces each) tomato sauce, divided</div>
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<br /></div>
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2 teaspoons chili powder</div>
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<br /></div>
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1 teaspoon minced garlic</div>
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<br /></div>
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1/2 teaspoon ground cumin</div>
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<br /></div>
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12 flour tortillas (10 inches), warmed.</div>
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<br /></div>
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1 can (4 ounces) chopped green chilies.</div>
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<br /></div>
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1 can (4 ounces) chopped jalapeno peppers.</div>
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<br /></div>
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Oil for deep-fat frying.</div>
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<br /></div>
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1-1/2 cups shredded cheddar cheese.</div>
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<br /></div>
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Directions</div>
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<br /></div>
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In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.</div>
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Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.</div>
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<br /></div>
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In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-11763789215538136482020-07-25T20:01:00.002-07:002020-07-25T20:01:35.078-07:00Tater Tot Taco Casserole<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients:</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
1 pound ground beef</div>
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1 small onion, diced</div>
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1 clove garlic, minced</div>
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1 (1 ounce) packet taco seasoning mix</div>
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1 (16 ounce) bag frozen Mexican-style corn</div>
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1 (12 ounce) can black beans, rinsed and drained</div>
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1 (12 ounce) bag shredded Mexican cheese blend</div>
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1 (16 ounce) package frozen tater tots</div>
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1 (12 fluid ounce) can enchilada sauce</div>
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<br /></div>
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Directions:</div>
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<br /></div>
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Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9×13-inch baking dish with cooking spray.</div>
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Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.</div>
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Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.</div>
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Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.</div>
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Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-69280075345642428962020-07-25T19:49:00.001-07:002020-07-25T19:49:25.295-07:00Orange Chicken Sauce Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients:</div>
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Sauce :</div>
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<br /></div>
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1 cup Sweet Baby Ray's barbecue sauce</div>
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1 cup Smucker's Sweet Orange Marmalade</div>
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2 TBSP Soy sauce</div>
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<br /></div>
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Crispy chicken :</div>
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<br /></div>
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3-4 chicken breasts We used 3</div>
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1 cup flour / 1 cup cornstarch You can use both or either / or</div>
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2 eggs</div>
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Oil We used vegetable oil</div>
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<br /></div>
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<br /></div>
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In a saucepan, add the BBQ sauce, marmalade and soy sauce. Lower the heat and simmer for 20 minutes, stirring several times.</div>
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Meanwhile, cut your chicken breasts into cubes. In a bowl, beat 2 eggs, while the other bowl should mix the dry ingredients.</div>
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Dip the chicken pieces in the egg and cover with flour / cornstarch. Place on an additional baking sheet.</div>
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Add a thin layer of oil to a pan and light your pan over medium / high heat. After whistling, add the chicken to the pan. Cook 3 to 5 minutes per side until golden and cooked through. Place the oil block on a paper towel and drain. Add the chicken to the sauce and mix well! Eat on white rice and enjoy. I think the vegetables will be good with green pepper or broccoli.</div>
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hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-6022058547738408502020-07-25T19:31:00.000-07:002020-07-25T19:31:09.859-07:00The Old Fashioned Custard Pie<div dir="rtl" style="text-align: right;" trbidi="on">
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HOMEDESSERTThe Old Fashioned Custard Pie</div>
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<div dir="ltr" style="text-align: center;">
The Old Fashioned Custard PieSeptember 1, 2017</div>
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</div>
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Ingredients :</div>
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<br /></div>
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1 unbaked pie shell (I use Marie Callendar’s deep dish)</div>
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3 large eggs</div>
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½ cup of sugar</div>
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½ teaspoon of salt</div>
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½ teaspoon of nutmeg</div>
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2-2/3 cups of milk</div>
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1 teaspoon pure vanilla extract</div>
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<br /></div>
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How to prepare :</div>
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Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-56797541030348821082020-07-25T12:40:00.002-07:002020-07-25T12:40:28.132-07:00Philly Cheese Steak Casserole <div dir="rtl" style="text-align: right;" trbidi="on">
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Philly Cheese Steak Casserole</div>
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Ingrеdіеnts</div>
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<br /></div>
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1 1/2 роundѕ lеаn grоund bееf</div>
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2 bеll рерреrѕ</div>
<div dir="ltr" style="text-align: center;">
1/2 уеllоw оnіоn</div>
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1 сlоvе gаrlіс</div>
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1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)</div>
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4 ѕlісеѕ Prоvоlоnе cheese</div>
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4 lаrgе eggs</div>
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1/4 сuр hеаvу сrеаm</div>
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1 tеаѕрооn hоt ѕаuсе</div>
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1 teaspoon Worcestershire sauce</div>
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<br /></div>
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Directions:</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.</div>
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Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving.</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-15402683495945489222020-07-11T09:19:00.002-07:002020-07-11T09:19:41.699-07:00CHICKEN ENCHILADA CASSEROLE<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
About 2 pounds of chicken (I used boneless breasts)</div>
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Corn or Flour Tortillas</div>
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1 cup sour cream</div>
<div dir="ltr" style="text-align: center;">
2 cans cream of chicken soup</div>
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1 Tbsp. taco sauce (I use mild, but if you like heat go for the hot)</div>
<div dir="ltr" style="text-align: center;">
1 lb. shredded cheddar cheese (yes, that lb. means pound, as in 16 ounces)</div>
<div dir="ltr" style="text-align: center;">
1 lb. shredded Monterey Jack cheese</div>
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2 – 4 oz. cans green chili peppers (diced)</div>
<div dir="ltr" style="text-align: center;">
2 Tbsp. (or more) chopped green onion</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Directions</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Cook chicken in salted water in a large cooking pot until tender. As soon as it cools enough for you to touch it, shred it up.</div>
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In a bowl, mix together shredded chicken, sour cream, chicken soup, diced green chilies and taco sauce.</div>
<div dir="ltr" style="text-align: center;">
Place about 3 tablespoons of the chicken mixture into a tortilla, roll up and place in a greased 9 x 13 baking dish. Continue until the baking dish is full. I usually get the large tortillas and use 7 out of the 8 in the package. If you roll them pretty tight, you could easily use all 8. (It was at this point that I realized I was going to blog this recipe, so let the pictures begin.)</div>
<div dir="ltr" style="text-align: center;">
Spread remaining chicken mixture over the top of the tortillas.</div>
<div dir="ltr" style="text-align: center;">
Spread the cheeses over the top. I usually alternate between the cheddar and Monterey Jack. It’s a lot of cheese guys, so just push it down a little if you have to.</div>
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Sprinkle the chopped green onion on the cheese.</div>
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Bake in a 350 degree oven for 45 to 60 minutes.</div>
<div dir="ltr" style="text-align: center;">
While the casserole is in the oven, you can whip up some Spanish rice and beans and you are all set for your Mexican fiesta! Óle!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-89299984545212839862020-07-11T09:05:00.002-07:002020-07-11T09:05:43.840-07:00KFC STYLE GRAVY<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
4 tbsp. butter or shortening</div>
<div dir="ltr" style="text-align: center;">
5 tbsp. flour</div>
<div dir="ltr" style="text-align: center;">
1/4 tsp. sage – OPTIONAL</div>
<div dir="ltr" style="text-align: center;">
1/4 tsp. garlic powder</div>
<div dir="ltr" style="text-align: center;">
1/4 tsp. black pepper</div>
<div dir="ltr" style="text-align: center;">
1 beef boullion cube</div>
<div dir="ltr" style="text-align: center;">
1 chicken boullion cube</div>
<div dir="ltr" style="text-align: center;">
2 cups water</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Directions</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Boil the water and add bouillon cubes; stir until dissolved. Set aside.</div>
<div dir="ltr" style="text-align: center;">
Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.</div>
<div dir="ltr" style="text-align: center;">
Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.</div>
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Add flour mixture to melted butter, stirring constantly.</div>
<div dir="ltr" style="text-align: center;">
Cook until it takes on a golden brown color.</div>
<div dir="ltr" style="text-align: center;">
Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.</div>
<div dir="ltr" style="text-align: center;">
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-89687784762440039552020-07-10T19:45:00.002-07:002020-07-10T19:45:46.446-07:00Best Chocolate Chip Cookies<div dir="rtl" style="text-align: right;" trbidi="on">
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Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup butter, softened</div>
<div dir="ltr" style="text-align: center;">
1 cup white sugar</div>
<div dir="ltr" style="text-align: center;">
1 cup packed brown sugar</div>
<div dir="ltr" style="text-align: center;">
2 eggs</div>
<div dir="ltr" style="text-align: center;">
2 teaspoons vanilla extract</div>
<div dir="ltr" style="text-align: center;">
1 teaspoon baking soda</div>
<div dir="ltr" style="text-align: center;">
2 teaspoons hot water</div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
3 cups all-purpose flour</div>
<div dir="ltr" style="text-align: center;">
2 cups semisweet chocolate chips</div>
<div dir="ltr" style="text-align: center;">
1 cup chopped walnuts</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Directions</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Preheat oven to 350 degrees F (175 degrees C).</div>
<div dir="ltr" style="text-align: center;">
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.</div>
<div dir="ltr" style="text-align: center;">
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.Enjoy!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-28830302848269937402020-07-10T19:17:00.000-07:002020-07-10T19:17:03.429-07:00Chow Chow (Old Fashioned)<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: center;">
Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 small cabbage, chopped</div>
<div dir="ltr" style="text-align: center;">
6 to 8 green or red tomatoes, chopped</div>
<div dir="ltr" style="text-align: center;">
6 medium bell peppers, chopped</div>
<div dir="ltr" style="text-align: center;">
6 large onions, chopped</div>
<div dir="ltr" style="text-align: center;">
2 hot peppers, chopped</div>
<div dir="ltr" style="text-align: center;">
3 cups sugar</div>
<div dir="ltr" style="text-align: center;">
5 cups white vinegar</div>
<div dir="ltr" style="text-align: center;">
1/4 cup salt or pickling salt</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Instructions</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.</div>
<div dir="ltr" style="text-align: center;">
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.ENJOY! </div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
<span style="font-size: x-small;">Source: Allrecipes.com</span></div>
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hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-47892630934198734342020-07-10T09:20:00.002-07:002020-07-10T09:20:47.464-07:00Stuffed Cabbages Rolls<div dir="rtl" style="text-align: right;" trbidi="on">
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Stuffed Cabbages Rolls</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Ingredients</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 heads of cabbage</div>
<div dir="ltr" style="text-align: center;">
2 lbs ground beef</div>
<div dir="ltr" style="text-align: center;">
3 cups cooked rice</div>
<div dir="ltr" style="text-align: center;">
1 egg</div>
<div dir="ltr" style="text-align: center;">
1 tsp garlic</div>
<div dir="ltr" style="text-align: center;">
1 tbsp parsley</div>
<div dir="ltr" style="text-align: center;">
2 slices diced onion</div>
<div dir="ltr" style="text-align: center;">
1 -15 oz. can tomato sauce</div>
<div dir="ltr" style="text-align: center;">
1-28 oz. can crushed tomatoes</div>
<div dir="ltr" style="text-align: center;">
1/4 cup tomato sauce (in meat)</div>
<div dir="ltr" style="text-align: center;">
Salt & Pepper to taste</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Preparation</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.</div>
<div dir="ltr" style="text-align: center;">
Cut off the rough part on the end of the cabbage leaf with a sharp knife.</div>
<div dir="ltr" style="text-align: center;">
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.</div>
<div dir="ltr" style="text-align: center;">
Pour crushed tomatoes over Halupkys.</div>
<div dir="ltr" style="text-align: center;">
Cover and bake approximately 75 minutes at 375º.</div>
<div dir="ltr" style="text-align: center;">
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.</div>
<div dir="ltr" style="text-align: center;">
Serve with tomato sauce.ENJOY!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-63164225290896058202020-07-10T09:02:00.001-07:002020-07-10T09:02:58.599-07:00CHERRY BARS FOR A CROWD<div dir="rtl" style="text-align: right;" trbidi="on">
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For the Bars:</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 1/2 cups butter, softened</div>
<div dir="ltr" style="text-align: center;">
3 cup granulated sugar</div>
<div dir="ltr" style="text-align: center;">
1 1/2 teaspoon salt</div>
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5 large eggs</div>
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1 1/2 teaspoon vanilla extract</div>
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1 1/2 teaspoon almond extract</div>
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5 1/2 cups all-purpose flour</div>
<div dir="ltr" style="text-align: center;">
1 1/2 teaspoon baking powder</div>
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2 cans (21 oz.) cherry pie filling</div>
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<br /></div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
For the Glaze:</div>
<div dir="ltr" style="text-align: center;">
1 cup confectioner’s sugar</div>
<div dir="ltr" style="text-align: center;">
3 tablespoons milk</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.</div>
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Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place pan on a wire rack to cool completely. Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars. Cut into 35 squares and serve.ENJOY!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-26952112448078853442020-07-10T08:51:00.002-07:002020-09-23T20:51:02.435-07:00Best Carrot Cake Ever<div dir="rtl" style="text-align: right;" trbidi="on">
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INGREDIENTS</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
6 cups grated carrots</div>
<div dir="ltr" style="text-align: center;">
1 cup brown sugar</div>
<div dir="ltr" style="text-align: center;">
1 cup raisins</div>
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4 eggs</div>
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1 1/2 cups white sugar</div>
<div dir="ltr" style="text-align: center;">
1 cup vegetable oil</div>
<div dir="ltr" style="text-align: center;">
2 teaspoons vanilla extract</div>
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1 cup crushed pineapple, drained</div>
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3 cups all-purpose flour</div>
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1 1/2 teaspoons baking soda</div>
<div dir="ltr" style="text-align: center;">
1 teaspoon salt</div>
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4 teaspoons ground cinnamon</div>
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1 cup chopped walnuts</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
INSTRUCTIONS </div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">Instructions</div><div dir="ltr" style="text-align: center;"><br /></div><div dir="ltr" style="text-align: center;">In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.</div><div dir="ltr" style="text-align: center;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.</div><div dir="ltr" style="text-align: center;">In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, stir into the wet mixture until absorbed.</div><div dir="ltr" style="text-align: center;">Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.</div><div dir="ltr" style="text-align: center;">Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.ENJOY!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-7595787634527294202020-07-10T08:37:00.001-07:002020-07-10T08:37:15.175-07:00OLD FASHIONED BEEF STEW<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: center;">
INGREDIENTS</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 tablespoons olive oil</div>
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2 pounds cubed beef stew meat</div>
<div dir="ltr" style="text-align: center;">
2 tablespoons all-purpose flour</div>
<div dir="ltr" style="text-align: center;">
4 cups water</div>
<div dir="ltr" style="text-align: center;">
2 cups beef broth</div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon ground black pepper</div>
<div dir="ltr" style="text-align: center;">
4 cups cubed potatoes</div>
<div dir="ltr" style="text-align: center;">
2 cups chopped carrots</div>
<div dir="ltr" style="text-align: center;">
1 teaspoons dried rosemary</div>
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1 cup fresh corn kernels</div>
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1 cup fresh green beans, cut into 1 inch pieces</div>
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1 cup chopped turnip (optional)</div>
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2 cups chopped fresh tomatoes (optional) I love tomato so I add it.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
INSTRUCTIONS</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
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<br /></div>
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Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.</div>
<div dir="ltr" style="text-align: center;">
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.</div>
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Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.</div>
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Add corn, green beans, and simmer for 30 minutes longer.ENJOY!</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-37066968582621040982020-07-09T20:12:00.000-07:002020-07-09T20:12:10.878-07:00Strawberry Shortcake Shooters<div dir="rtl" style="text-align: right;" trbidi="on">
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Simple and fresh, these bite-sized strawberry shortcake shooters are a fun take on a classic recipe.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Perfect Summer dessert! Simple easy no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Easy when you just need something easy to do and want a dessert. The strawberries make the whole dessert when you use fresh. I cut up the pound cake into 1″ pieces and used canned whip cream because we like the real whipped cream taste over the frozen type.</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
No bake cheesecake recipe:</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
Take 12 oz (1 1/2 block) cream cheese at ROOM TEMP and mix until fluffy (about 2-3 minutes).</div>
<div dir="ltr" style="text-align: center;">
Add in about 2 cups powdered sugar and mix.</div>
<div dir="ltr" style="text-align: center;">
Add in 1 -2 tsp vanilla extract.</div>
<div dir="ltr" style="text-align: center;">
Strawberry syrup recipe:</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
puree about 10 medium-size strawberries.</div>
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Add in 1/2 cup sugar.</div>
<div dir="ltr" style="text-align: center;">
Boil on the stove for about 10 minutes.</div>
<div dir="ltr" style="text-align: center;">
take 1 tablespoon corn starch and mix with 1 tablespoon cold water. Add into a boiling strawberry.</div>
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Cool before use.</div>
<div dir="ltr" style="text-align: center;">
whipped cream recipe:</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 cup heavy whipping cream per 1 tablespoon of pudding mix.</div>
<div dir="ltr" style="text-align: center;">
Add powdered sugar in to the sweetness level you like.</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
I did 5 cups heavy whipping cream and 5 tablespoon of pudding mix with 2 cups powdered sugar.Enjoye!</div>
</div>
hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.comtag:blogger.com,1999:blog-666255182114251553.post-28240258552882888802020-07-07T18:45:00.000-07:002020-07-07T18:45:05.721-07:00FRIED APPLE PIES<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /></div>
<div dir="ltr" style="text-align: center;">
Ingredients:</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
For the filling :</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 large apples, peeled, cored, and diced</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
1/4 cup brown sugar</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/2 teaspoon cinnamon</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 teaspoon vanilla</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 teaspoons cider</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
1 teaspoon cornstarch</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
For the dough :</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 cups flour, sifted</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
4 Tablespoons butter</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 egg yolks</div>
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<br /></div>
<div dir="ltr" style="text-align: center;">
1/3 cup HOT milk</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1/4 teaspoon salt</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
For the glaze :</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
1 teaspoon vanilla</div>
<div dir="ltr" style="text-align: center;">
<br /></div>
<div dir="ltr" style="text-align: center;">
2 Tablespoons milk</div>
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1 cup powdered sugar Vegetable or canola oil, for frying</div>
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Directions :</div>
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To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.</div>
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For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it’s in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.</div>
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Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren’t sealing properly, wet them with a little water.</div>
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Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you’re ready to go.</div>
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Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.</div>
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Repeat with remaining pies.</div>
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While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It’s best to glaze the pies while they’re still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.</div>
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Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.ENJOY!</div>
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hassan azrhirhhttp://www.blogger.com/profile/11761906353274581209noreply@blogger.com