Mixed salad with grilled scampis

Mixed salad with grilled scampis

INGREDIENTS :
2 mixed salad heads, 400g tomatoes, 12 scampi, 12 slices of raw ham, Parmesan cheese, 3 tablespoons of olive oil, 1 tablespoon of white balsamico, salt and pepper for seasoning, 1 carrot, 1 salad cucumber, 100g of fresh goat cheese, Parmesan cheese

preparation : 
Mixed salad with grilled scampis

 A mixed salad is actually nothing special. Sure .. it tastes fine in the warm season.
In combination with fish and a fine, San Daniele ham, a great dressing and goat cheese, the whole changes however quite fast.

With good ingredients, there is a fine lunch in hand rotation, so let's not waste any time.

 From day one, when I held the San Daniele ham in my hands, I wanted to cook all the possible recipes.
The ham with its fine aromas, which melts on the tongue, should therefore not be boiled, fried or cooked.
A salad is therefore probably one of the best combinations at all.

When choosing your products, it is important that you get both what tastes best for you, and that you are really looking for very good food.

 Wash your lettuce leaves carefully and drain them, cut through your small shrubs once in the middle.
Tear the leaves carefully into mouthpiece pieces and place a few large leaves around your salad bouquet in the middle of your plate.

In a small bowl, make 3 tablespoons of olive oil and 1-2 tablespoons of white balsamico. Salt and pepper the whole and stir it to a creamy dressing

 Peel two cloves of garlic and place this together with 1 small sprig of rosemary in your pan together with 1 tablespoon olive oil.
Now carefully stir your scampi or shrimp on either side for about 1 minute.

Then place them next to the side.
In the meantime, you can put your San Daniele ham around your lettuce.

 With a potato peeler, put her very thin Parmesan leaves around the salad.

 Put 3 scampis on the salad, put the whole goat cheese cubes together with the dressing.
Now you can still put grated carrots or sliced cucumber slices.

 Obendrauf still a nice bunch of basil and finished.
Is enough oven-fresh Ciabatta and finished is your Mediterranean salad plate.

We wish you good luck

Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup

INGREDIENTS :
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

INSTRUCTIONS :
-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
-Preheat oven to 400 degrees F (200 degrees C).
-Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
-Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Chipped beef and gravy

Chipped beef and gravy

INGREDIENTS :

1 stick of butter
1/2 cup flour
4 cup milk
4 1/2 oz dried beef
1 ground black pepper to taste

INSTRUCTIONS :
-In a medium sauce pan melt butter
-Whisk in flour, cook on medium-high for a minute to cook the flour
-Whisk in the milk, lower heat to medium..whisking occasionally.
-Mixture will thicken as it starts to boil. Take off heat when it comes to a boil
-Stir in chopped dried beef and ground pepper
-Serve over biscuits, toast, or mashed potatoes

Note :
- I use the dried beef in a jar found in grocery isle by canned tuna

Crockpot Pecan Pie

Crockpot Pecan Pie

INGREDIENTS :
1 uncooked piecrust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

INSTRUCTIONS :
-Spray the slow cooker with nonstick cooking spray.

-Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.

-In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.

-Cover and cook on HIGH for 2 to 3 hours.

Beef Liver and Onions

Beef Liver and Onions

INGREDIENTS :
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb beef liver
1/4-1/2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1/2 cup beef stock
1/4 cup dry white wine
1 tablespoon minced Italian parsley

INSTRUCTIONS :
Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

Pie Crust

Pie Crust

INGREDIENTS :
5 ½ cups flour
1 lb butter or shortening
1 tsp salt
1 egg
1 Tbsp apple cider vinegar
Water to fill cup

INSTRUCTIONS :
-Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts.

-Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie.

-Remaining dough may be rolled in plastic wrap tightly, put into freezer bags

STUFFED FRENCH BREAD

STUFFED FRENCH BREAD

INGREDIENTS :
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

INSTRUCTIONS :
-Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

-Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

-Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

-Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.

Apple Pie Filling

Apple Pie Filling

INSTRUCTIONS :
Filling Per Quart
5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice

-Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp:
1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted

-Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden

Oven Baked Tacos.

Oven Baked Tacos.

INGREDIENTS :
1 lb. Ground beef
1 regular Packet of Taco Seasoning
1 15 oz. Can Refried Beans
1/2 Can Tomato Sauce
  Package of Taco Shells

INSTRUCTIONS :
-Brown your ground beef and drain completely

-In the sauce pan, add refried beans, taco seasoning and tomato sauce to the beef mixture. Simmer for about 5 minutes.

-Scoop mixture into taco shells, (stand them up in a casserole dish). sprinkle the cheese on top and bake at 375F for 10 minutes!

DUTCH FUNNEL CAKES

DUTCH FUNNEL CAKES

INGREDIENTS :
3 eggs
2 cups milk
1/4 cup sugar
3 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

INSTRUCTIONS :
-Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

-Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

-Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.

Brussels Sprouts with Bacon and Garlic

Brussels Sprouts with Bacon and Garlic

INGREDIENTS :
1 lb fresh brussels sprouts
4 slice bacon, raw, cut into bite sized pieces
2 clove garlic, chopped
1 tbsp olive oil
1 (to taste) salt and pepper


INSTRUCTIONS :
- Rinse Brussels sprouts in cold water, trim the ends and slice in half.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
- Put them in a microwaveable dish with about 2 TBS. of water, cover and steam slightly in the microwave for about 3 minutes. Afterwards, drain the water and set aside.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
-In the meantime, begin sautéing the raw bacon and garlic in the olive oil, until bacon is very crisp and garlic turns dark brown.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
- Add in the steamed Brussels sprouts, salt and pepper, and continue to sauté on med-hi heat until Brussels sprouts begin to char, about 7 minutes.

Mushroom Grilled Cheese Sandwich

Mushroom Grilled Cheese Sandwich

INGREDIENTS :
 1 tablespoon butter
  1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
  salt and pepper to taste
1 tablespoon parsley, chopped
  1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
  2 tablespoon butter

INSTRUCTIONS :
-Melt the butter and heat the oil in a pan over medium heat.
-Add the onion and saute until tender, about 5-7 minutes.
-Add the garlic and thyme and saute until fragrant, about a minute.
-Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
-Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
-Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
-Mix the cheese into the mushrooms.
-Butter one side of each slice of bread and place 2 in the pan buttered side down.
-Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
-Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

PARMESAN CHICKEN BAKE

PARMESAN CHICKEN BAKE

INGREDIENTS :
  2 tablespoons olive oil
  2 cloves garlic, crushed and finely chopped
  1/4 teaspoon crushed red pepper flakes, or to taste
  6 skinless, boneless chicken breast halves
  2 cups prepared marinara sauce
  1/4 cup chopped fresh basil
  1 (8 ounce) package shredded mozzarella cheese, divided
  1/2 cup grated Parmesan cheese, divided
  1 (5 ounce) package garlic croutons

INSTRUCTIONS :
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Banana Pudding Cheesecake

Banana Pudding Cheesecake

INSTRUCTIONS :
For the crust:
4 oz vanilla wafers
2 oz butter, melted

-Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
-Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:
2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers

- Preheat the oven to 320ºF.
-In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
- Add in the sugar, beating for another 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
- Crumble the cookies with your hands and fold them into the batter.
-Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:
1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

- Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
-Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
- Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

Strawberry Cobbler

Strawberry Cobbler

INGREDIENTS :
2 cup milk
2 cup sugar
2 cup flour
3 cup strawberries
2 eggs

INSTRUCTIONS :
- Mix flour sugar milk and egg together pour half into a 9×10 baking dish
-Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
how to cook Strawberry Cobbler recipe
- Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream

Peach Cobbler

Peach Cobbler

INGREDIENTS :
2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

INSTRUCTIONS :
Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter until crust is fully moistened. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Baked Puerto Rican Rice with Smoked Sausage

Baked Puerto Rican Rice with Smoked Sausage

INGREDIENTS :
1 onion, chopped
1 green pepper
1 red pepper (optional )
2 can cream of chicken
1 can cream of mushroom
1 box rice
1 packages sharp cheddar cheese (2 optional)
1 packages monterey jack cheese (2 optional)
2 packages smoked sausage

INSTRUCTIONS :20 minutes
-Boil rice and sit to the side
-Cook sausage in frying pan till brown on both sides
- Pour both rice and sausage into baking pan
- Add chopped onion, green, red pepper
- Add cream of chicken and cream of mushroom and mix
- Add both cheeses
- Bake on 375° for 20-30 mins

Broccoli and Cheese

Broccoli and Cheese

INGREDIENTS :
2 cup broccoli
1 cup milk
1 cup cheddar cheese, shredded
5 tbsp butter
2 tbsp flour
1 boiling water
1 salt, to taste

INSTRUCTIONS :20 minutes
1 Boil broccoli and salt, cook until tender

2 cup broccoli
2 In separate sauce pan, melt butter on low heat. Slowly add flour until smooth

5 tbsp butter

2 tbsp flour
3 While stirring constantly slowly add milk and stir until smooth

1 cup milk
4 Add salt and cheese and stir until cheese is melted, try not to overcook.

1 cup cheddar cheese, shredded
5 Pour cheese sauce over broccoli and enjoy!

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

INGREDIENTS :
2 lb chicken breast
1 cup chicken broth
1 packages 8oz cream cheese
4 tbsp butter
1/2 small onion
1 tbsp fresh chopped garlic
1 packages ranch dressing seasoning mix
1/4 tbsp oregano
1/4 tbsp parsley
1 dash paprika

INSTRUCTIONS :
-can cream of chicken soup. (i used a cream of chicken and mushroom soup)
Directions25 minutes
1 place thawed chicken breast in crock pot (I cut my chicken breast in half for smaller portion sizes)
- drizzled 2 tbs of butter over chicken, sprinkle with paprika and package of ranch. I set my temp to medium high for an hour but you can set in on low for 3-4 if you like.
- place chopped onion and garlic and 2 table spoons of butter in a pan and sauté over medium heat
-Then add chicken broth, cream of chicken, and cream cheese. stir in oregano and parsley. Cook on medium heat until smooth.
-poor mixture into crock pot and cook for additional 2 to 3 hours.
- I served over buttered spaghetti noodles.

Homemade Mac & Cheese Bites

Homemade Mac & Cheese Bites

INGREDIENTS :
1/2 lb macaroni's ( about 1&1/2 cups ) uncooked
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cup milk
2 cup sharp cheddar cheese
1/2 tsp salt
1/4 tsp pepper
1 egg- beaten
2 oz cream cheese

INSTRUCTIONS :
-Preheat oven to 400º. Spray mini- muffin tins. Cook pasta according to box directions. Set aside.
-In medium size pan. Combine butter & flour . Whisk until butter is melted & flour us combined till smooth. Slowly add milk & bring to a simmer. Add 1&1/2 cups cheese , cream cheese, salt, pepper. Stir until creamy & smooth.
- In a large bowl. Carefully stir pasta cheese sause & egg. Until pasta is coated.
-Spoon mac & cheese into mini - muffin tins. Top eacg with a small piece of cheese.Bake 15 minutes. Cool 5 minutes. Remove bites.