Baked Ziti

May 28, 2014 by

Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.

Ingredients

2 cups ziti
1 package (4 0z) pancetta
1 sm onion
1 tbsp crushed garlic
1 tray hot Italian Sausage
1 tray ground beef (93%)
1 cup left over wine
1 tsp Red Pepper flakes
1 tbsp Italian Herbs
2 tsp salt divided
1 can (28 oz) can crushed  tomatoes
1 tub ricotta cheese
3 cups shredded mozarella
1/2 cup Parmesan cheese

Instructions

1. Boil water in a large pan add 1 tsp salt, cook the Ziti noodles 8 minutes then drain and set aside.

2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.

3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef. Add 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, 1 tsp salt. Mix well then add the can of tomatoes.


4. In a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked Ziti.

5. Spray some olive oil in the baking pan put the ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese to stick to the foil. Bake in 350F oven for 20 minutes.


Baked Ziti

15 minPrep Time

20 minCook Time

35 minTotal Time

Yields 8

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Ingredients

  • 2 cups ziti
  • 1 package (40z) pancetta
  • 1 sm onion
  • 1 tbsp crushed garlic
  • 1 tray hot Italian Sausage
  • 1 tray ground beef (93%)
  • 1 cup left over wine
  • 1 tsp Red Pepper flakes
  • 1 tbsp Italian Herbs
  • 2 tsp salt divided
  • 1 can (28 oz) can tomatoes
  • 1 tub ricotta cheese
  • 3 cups shredded mozarella
  • 1/2 cup Parmesan cheese

Instructions

  1. Boil water in a large pan add 1 tsp salt cook the Ziti 8 minutes then drain and set aside.
  2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.
  3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef, 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, and 1 tsp salt. Mix well then add the can of tomatoes.
  4. in a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked ziti.
  5. Spray some olive oil in the baking pan put the Ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese from sticking to the foil. Bake in 350F oven for 20 minutes.
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Balsamic Vinaigrette

May 25, 2014 by

Ingredients

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 large crushed garlic
1/4 tsp pepper

Instructions

1.   This is a very basic Balsamic Vinaigrette, you can add different things to it like strawberries, blackberries you name it.  Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while


Balsamic Vinaigrette

10 minPrep Time

10 minTotal Time

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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup balasamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 large crushed garlic
  • 1/4 tsp pepper

Instructions

  1. This is a very basic Balsamic Vinaigrette, you can add different things to it like strawberries, blackberries you name it. Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while
Cuisine: Universal | Recipe Type: Sauce
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Goat Cheese Salad

May 25, 2014 by

This Goat Cheese Salad Recipe I got from my sister Martha. Simple and tasty.

Ingredients

For the Balsamic Vinaigrettes
1/4 cup extra virgin olive oil
1/4 cup balasamic vinegar
1 tbsp honey
1 tsp dijon mustard
1 large crushed garlic
1/4 tsp pepper
For the Bacon Wrapped Goat Cheese
Goat Cheese
Bacon strips
For the salad
In this case I used Spinach but you can use any you like, like Arugula
boiled eggs
Roma tomatoes
Pine Nuts or Walnuts

Instructions

1.   Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while

2.   In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.

3.    Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.

4.    Boil the water,  with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.

 

Goat Cheese Salad

5 minPrep Time

7 minCook Time

12 minTotal Time

Yields 2

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Ingredients

    For the Balsamic Vinaigrettes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balasamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 large crushed garlic
  • 1/4 tsp pepper
  • For the Bacon Wrapped Goat Cheese
  • Goat Cheese
  • Bacon strips
  • For the salad
  • In this case I used Spinach but you can use any you like, like Arugula
  • boiled eggs
  • Roma tomatoes
  • Pine Nuts or Walnuts

Instructions

  1. Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while
  2. In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.
  3. Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.
  4. Boil the water, with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
  5. Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, Roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.
Recipe Type: salad
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Coconut Cake

May 24, 2014 by

I’ve never been a big fan of a coconut cake until now. Have you ever heard of the phrase “you better leave well enough alone”. Well that applies to this recipe. I didn’t change a thing. Okay maybe one thing I added Dr. Oetker stabilizer.  I found this recipe out of our local newspaper, as I was reading this recipe I just knew I had to make it. The only downside or maybe not downside is it takes two days to make it.  According to our newspaper this is a recipe  from Kim Ode.

Ingredients

For the cake layers
8 eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/4 cups sugar
2 cups coconut flakes or chips, sweetened or unsweetened
 For the Coconut Custard Makes about 3 cups (enough for a 4-layer cake)
4 egg yolks
1/3 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
1 1/4 cup milk, or enough to equal 3 cups with the coconut milk
1/2 teaspoon vanilla
For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 package Dr.Oetker stabilizer

 

Instructions

1.  Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.

2.  Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.

3.  Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.

4.  With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.

5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.


6.  Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.

COCONUT CUSTARD:

7.  While the cake is cooling off make the custard.  In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.

8. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.

WHIPPED CREAM FROSTING:

9.  Add a package of Dr Oetker stabilizer to the heavy cream and sugar.  Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.

10.  To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white.  Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

Coconut Cake

I’ve never been a big fan of a coconut cake until now. Have you ever heard of the phrase “you better leave well enough alone”. Well that applies to this recipe. I didn’t change a thing. Okay maybe one thing I added Dr. Oetker stabilizer. I found this recipe out of our local newspaper, as I was reading this recipe I just knew I had to make it. The only downside or maybe not downside it takes two days to make it. According to our newspaper this is a recipe from Kim Ode.

30 minPrep Time

30 minCook Time

1 minTotal Time

Yields 12

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Ingredients

    For the cake layers
  • 8 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 cups coconut flakes or chips, sweetened or unsweetened
  • For the Coconut Custard makes about 3 cups (enough for a 4-layer cake)
  • 4 egg yolks
  • 1/3 cup cornstarch
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
  • 1 1/4 cup milk, or enough to equal 3 cups with the coconut milk
  • 1/2 teaspoon vanilla
  • For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake).
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 package Dr.Oetker stabilizer

Instructions

  1. Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.
  2. Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.
  3. Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.
  4. With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.
  5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.
  6. Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.
  7. COCONUT CUSTARD:
  8. While the cake is cooling off make the custard. In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.
  9. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.
  10. WHIPPED CREAM FROSTING:
  11. Add a package of Dr Oetker stabilizer to the heavy cream and sugar. Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.
  12. ASSEMBLE
  13. To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white. Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

Notes

Since it takes 2 days to make this cake it's not included in the total time.

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Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Cuisine: American | Recipe Type: Salad

Notes

Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.

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Beef Fried Rice

Apr 13, 2014 by


Beef Fried Rice is one of my go to recipes during the week. It doesn’t take long to cook. One thing you do need to do is prepare the rice a day ahead. And marinate the meat.

 

Ingredients

  • 1 cup rice
  • cut up beef (of your choice)
  • 1 tsp sambal
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp chopped garlic
  • 1 bunch of green onions
  • 4 eggs
  • 4 tbsp soya sauce (sweet)
  • Olive oil

Instructions

  1. Cook the rice preferably the day before. Add to the cutup beef the soya sauce (if you don’t have sweet soya sauce use the low sodium soya sauce and don’t add any salt to this dish. Instead add 1 tbsp sugar) Add the ginger, salt and sambal. The meat needs to marinade at least 1 hour.

2 Crack your eggs and whip them with a fork. Add 1 tbsp olive oil to your wok/skillet the add the whipped eggs. Take the scrambled eggs out of the wok.

3. Add another tbsp of olive oil then add 1 tsp of crushed garlic then add the marinated meat. This just takes about 4 minutes. Add the cooked rice, stir well. Then add the scrambled eggs and the chopped green onions.

 

Beef Fried Rice

1 hrPrep Time

10 minCook Time

1 hr, 10 Total Time

Yields 6

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Ingredients

  • 1 cup rice
  • cut up beef (of your choice)
  • 1 tsp sambal
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp chopped garlic
  • 1 bunch of green onions
  • 4 eggs
  • 4 tbsp soya sauce (sweet)
  • Olive oil

Instructions

  1. Cook the rice preferably the day before. Add to the cutup beef the soya sauce (if you don't have sweet soya sauce use the low sodium soya sauce and don't add any salt to this dish. Instead add 1 tbsp sugar) Add the ginger, salt and sambal. The meat needs to marinade at least 1 hour.
  2. Crack your eggs and whip them with a fork. Add 1 tbsp olive oil to your wok/skillet the add the whipped eggs. Take the scrambled eggs out of the wok. Add another tbsp of olive oil then add 1 tsp of crushed garlic then add the marinated meat. This just takes about 4 minutes. Add the cooked rice, stir well. Then add the scrambled eggs and the chopped green onions.
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Roasted Potatoes 2

Mar 18, 2014 by

Yes I know, you are thinking another roasted potato recipe??? Yes another one a little bit more prep but for sure really tasty.

Ingredients

  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • 1/2 cup of cheese of your choice for me it’s Parmesan cheese
  • salt and pepper

Instructions

1. Peel slice and wash the potatoes. Add 1/2 tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.

2.  While the potatoes are cooking slice the bacon and the onion.  Fry the bacon in a separate pan.

3.  Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. If need to add some more olive oil. Add the fried bacon and the cheese, bake for another 10 minutes.


Roasted Potatoes 2
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Ingredients

  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • 1/2 cup of cheese of your choice for me it's parmesan
  • salt and pepper

Instructions

  1. Peel slice and wash the potatoes. Add 1/2 tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.
  2. While the potatoes are cooking slice the bacon and the onion Fry the bacon in a separate pan.
  3. Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. Add the fried bacon and the cheese and bake for another 10 minutes.
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Leek Casserole

Jan 26, 2014 by

Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.

Ingredients:
1/2 cup of bouillon
1 egg
1tsp.salt
1/2 tsp nutmeg
1tsp. curry
1 tsp. paprika
1/4 tsp. Italian Seasoning
1 tbsp chicken base
1/2 tsp black pepper
1tbsp. cornstarch
2 leeks
1/2 green bell pepper
1/2 red bell pepper
1 tray of ground beef
8 cooked potatoes
1 cup shredded cheese
Instructions:Preheat the oven to 375F. Grease the oven dish with margarine or butter.
Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and  1tbsp. cornstarch mix it together.
Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.

Leek Casserole

Leeks have long been used in Europe. Americans are just getting used to them. They look like large oversized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek limelight. Leeks are readily available year-round in most markets. If you havenâ??t yet tried cooking them at home, itâ??s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you will like it.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

Yields 6

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Ingredients

  • 1/2 cup of bouillon
  • 1 egg
  • 1tsp.salt
  • 1/2 tsp nutmeg
  • 1tsp. curry
  • 1 tsp. paprika
  • 1/4 tsp. Italian Seasoning
  • 1 tbsp chicken base
  • 1/2 tsp black pepper
  • 1tbsp. cornstarch
  • 2 leeks
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 tray of ground beef
  • 8 cooked potatoes
  • 1 cup shredded cheese

Instructions

  1. Preheat oven to 375F. Grease the oven dish with margarine or butter.
  2. Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and 1tbsp. cornstarch mix it together.
  3. Peel and cook the potatoes for about 10 minutes, so they wonâ??t be all the way done. After they are cooked slice them up and set aside.
  4. Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside.
  5. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
  6. To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.
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Red Lobster Cheddar Biscuits

Jan 26, 2014 by

Cheddar Biscuits
Order an entrée from America’s largest seafood restaurant chain and you get a basket of some of the planet’s tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix. Here one of the closest copycat recipe of  Red Lobster Cheddar Biscuits.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don’t end up with a very fluffy or flaky finished product, since most of the fat in the recipe comes from the shortening that’s included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we’ll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you’ll be well on your way to delicious Cheddar Bay. Wherever that is. This is one of the recipes of Top Secret Recipes.

Cheddar Biscuits ingredients

I will try to take a picture of all the ingredients you need, but somehow I end up forgetting one or two…. Can you tell me which one I forgot here 😉

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Brush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Instructions:

 

1. Preheat oven to 400F

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

Cheddar biscuits storyboard1

 

3. Drop approximately ¼-cup portions of the dough onto a greased cookie sheet using two spoons or an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

4. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Cheddar Biscuits storyboard3

Red Lobster Cheddar Biscuits

10 minPrep Time

15 minCook Time

25 minTotal Time

Yields 12

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Ingredients

    For the biscuits:
  • 2 1/2 cups Bisquick baking mix
  • 3/4 cup cold whole milk
  • 4 tablespoons cold butter (1/2 stick)
  • 1/4 teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese
  • For The top:
  • 2 tablespoons butter, melted
  • 1/4 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • pinch salt

Instructions

  1. Preheat oven to 400F
  2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You donâ??t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but donâ??t over mix.
  3. Drop approximately 1/4-cup portions of the dough onto a greased cookie sheet using two spoons or an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
  4. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
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http://arrisje.com/red-lobster-cheddar-biscuits/

 

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Crème Fraiche Chicken

Dec 11, 2013 by

 

Creme Fraiche Chicken
Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals. If you can’t buy the Crème fraiche then make it your self. You have to make it a day or two ahead. And here is the recipe for Crème fraiche
Ingredients:1 chicken breast
1 tsp garlic
1 tsp curry
1 tsp paprika
1 egg
2 tbsp flour
1 stick of butter
6 slices of bacon
1 tray of mushrooms
1 med sized onion
1 cup Crème fraiche
Instructions:Slice the chicken breast in small pieces, and season with the garlic, curry and paprika.storyboard
Crack one egg and whip it a bit. Add to the cutup chicken and add the flour.storyboard
Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl.storyboard
While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion.storyboard
Put them in the same skillet as you had the chicken breast, and cook till done. That shouldn’t take but 10 minutes.storyboard
Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish.storyboard

Crème Fraiche Chicken

Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals.

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 1 chicken breast
  • 1 tsp garlic
  • 1 tsp curry
  • 1 tsp paprika
  • 1 egg
  • 2 tbsp flour
  • 1 stick of butter
  • 6 slices of bacon
  • 1 tray of mushrooms
  • 1 med sized onion
  • 1 cup Crème fraiche

Instructions

  1. Slice the chicken breast in small pieces, and season with the garlic, curry and paprika.
  2. Crack one egg and whip it a bit. Add to the cutup chicken and add the flour.
  3. Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl.
  4. While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion.
  5. Put them in the same skillet as you had the chicken breast, and cook till done. That shouldnâ??t take but 10 minutes.
  6. Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish.
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http://arrisje.com/creme-fraiche-chicken/

 

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Italian Wedding Soup

Oct 20, 2013 by

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that’s not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

Ingredients

2 boxes (32 oz.) chicken broth
1 tbsp chicken base
1 cup diced carrots
1 tsp. minced garlic
1/2 bunch kale, stems removed, leaves cut into thin strips
1 lb. ground pork
2 small onion, minced
1/2 cup Parmesan cheese, plus more for serving
1 eggs
1/2 cup bread crumbs
1/2 tsp, garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp oil
1 can (15 oz.) Northern white beans, drained

Instructions

Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.

In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.

In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.

Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.

Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

Italian Wedding Soup

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that's not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

10 minPrep Time

45 minCook Time

55 minTotal Time

Yields 6

Author:

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Ingredients

  • 2 boxes (32 oz.) chicken broth
  • 1 tbsp chicken base
  • 1 cup diced carrots
  • 1 tsp. minced garlic
  • 1/2 bunch kale, stems removed, leaves cut into thin strips
  • 1 lb. ground pork
  • 2 small onion, minced
  • 1/2 cup Parmesan cheese, plus more for serving
  • 1 eggs
  • 1/2 cup bread crumbs
  • 1/2 tsp, garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp oil
  • 1 can (15 oz.) Northern white beans, drained

Instructions

  1. Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.
  2. In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.
  3. In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.
  4. Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.
  5. Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.
Cuisine: Italian | Recipe Type: Soup
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http://arrisje.com/italian-wedding-soup/

 

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Room Soezen (Cream Puffs)

Oct 17, 2013 by

Unless you don’t like whipped cream, what is not to like about room soezen (cream puffs)? You be surprised how easy they are to make.

Ingredients

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs
2 tsp vanilla extract
1 cup heavy cream
1 tbsp sugar
Dr. Oetker whipped cream stabilizer

Instructions

Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.

Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.

Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don’t beat it too long otherwise you end up with butter. Now you think that you don’t need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.


Room Soezen (Cream Puffs)

Unless you don't like whipped cream, what is not to like about room soezen (cream puffs) and surprisingly they are very easy to make.

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 6

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Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all purpose flour
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Dr. Oetker whipped cream stabilizer

Instructions

  1. Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.
  2. Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.
  3. Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don't beat it too long otherwise you end up with butter. Now you think that you don't need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.
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http://arrisje.com/room-soezen-cream-puffs/

 

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