Tasty Food

"Might be my hubby's new favorite meal! He orders it when we're out so I finally decided to try making it at home and this version was so simple! Thanks so much ❤ "
Must express something to keep getting my recipes.... Thank you.
Recipe in (c.o.m.m.e.n.t ).👇

Yes!!

Pickled Beets

Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Servings: 8
❤️

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍
INGREDIENTS:
CAKE:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
COCONUT-PECAN FROSTING:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped
PREPARATION:
1. Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake container with material paper. Spread sides of dish. Microwave chocolate and water in huge microwavable bowl on high until practically dissolved, mixing following 1 moment. Mix until chocolate is totally softened.
2. Blend flour, baking pop and salt, put away. Beat margarine and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in dissolved chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until all around mixed after every option.
3. Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into player. Empty equitably into arranged skillet.
4. Prepare 30 minutes or until toothpick embedded in focuses confesses all. Promptly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake
COCONUT-PECAN FROSTING:
1. Beat egg yolks, milk and vanilla in huge pan with a wire race until very much mixed. Add sugar and spread and cook on medium intensity until thickened and brilliant brown. Eliminate from heat.
2. Add coconut and nuts and blend well. Cool to wanted consistency. Makes around 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.
Enjoy !

Can you solve this??💸💸🎉🇺🇸

This Makes my day !!!

Prime Rib 130°

Chinese Style Lemon Chicken 🍗🍋
· Ingredients:
2 chicken breasts.
Olive oil with mild goosebumps
Shredded bread.
For the pickle:
1 egg.
2 tablespoons of soy sauce.
1/2 teaspoon salt.
For the lemon sauce:
300 ml Chicken broth.
2 tablespoons of maizena.
2 tablespoons of white wine vinegar.
8 teaspoons of sugar.
1/2 tablespoon of soy sauce.
The juice of a lemon.
Lemon shots.
· Preparation:
1. First we clean the chicken breast, removing any fat that may be visible.
2. In a bowl, put the egg, 2 tablespoons of soy sauce and salt. We mix with the chopsticks and put the chicken breast inside. Cover and store in the fridge for 2 hours.
3. To start preparing the sauce first dissolve the maizena in the cold broth. Once dissolved, put this broth in a pot along with the vinegar, sugar, 1/2 tsp soy sauce and lemon juice. Remove and heat until sauce thickens. Then we made a reservation.
4. Immediately, we took out the chicken, ran it over the grated bread and fried it in a pan with abundant oil. The fire doesn't have to be very high because we want it done right inside.
5. When the chicken is golden, we take it out on absorbent paper, cut into strips, place in a fountain and sprinkle with hot lemon sauce on top.
6. We decorated the plate with some fine lemon slice on top.
The leftover sauce we can put it in a saucepan 😋 😋

One Spoon Crunchy Fries
Dangerous without drinking oil
Ingredients:
4 large fries
Half a cup of white vinegar
2 tablespoons of rose
Oil for roasting
The way
Peel the potato, then cut off the middle fingers into thick or thin, so that it level well, and it comes out well.
Wash it well, then soak it in water with half a cup of white vinegar, leave it for half an hour
After that we wash the potatoes well, then dry them well with water. We put them in a pot, add the starch, then flip them until all the potato seeds are covered with starch.
Deep frying pan, high flame. Pour enough oil, after it gets too hot. We place the potato gradually to avoid sticking.
After 5 min on high fire Split the potato seeds and make sure they are spaced apart to move 5 minutes before moving. Then we drop fire to medium
We let it cook well, float on the surface and start to take a golden color. Light we take it out then filter it with the oil.
We add spices and salt to it, it stays as per taste, then serve it with ketchup and mayonnaise sauce, health and wellness

Pork ribs in gravy
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INGREDIENTS:
-1 kilo of Iberian pork ribs
-1 onion of 300 gr
-150 ml of sweet wine
-2 cloves of garlic
-Thyme
-Oregan
-Red Pepper black ground
-300 ml of meat broth
-Olive oil
-Get out
PREPARATION:
If we bought the ribs in strips, the first thing we do is cut them by the joints.
Put a pot on the fire with 40ml olive oil, add the ribs and cook for a few minutes until they are well sealed.
Take them out and add the chopped onion, chopped garlic, a little oregano and a little thyme to the skillet, and cook until the onion is tender. At that time and with the blender we blended everything very well.
We put back the ribs, sprinkle and after 2-3 minutes add the wine and wait for it to reduce a little so the alcohol evaporates, pour the broth, cover the pot and cook until the meat is tender and the sauce well done.
We are done and ready to eat these delicious Iberian pork ribs in sauce that we can go with some fries

𝐓𝐡𝐚𝐢-𝐒𝐭𝐲𝐥𝐞 𝐏𝐞𝐚𝐧𝐮𝐭 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐖𝐫𝐚𝐩𝐬

INGREDIENTS

1 13.5-ounce can light coconut milk
1 tbsp. plus ½ teaspoon sambal-style chili sauce, divided
1 1/2 lb. boneless, skinless chicken breasts, trimmed and cut into thin cutlets
8 large leaves Swiss chard (from about 2 bunches)
1/4 c. crunchy peanut butter
2 tsp. honey
1 tsp. grated fresh ginger
4 tbsp. fresh lime juice, divided, plus wedges for serving
1 thick carrot, peeled
3/4 English cucumber, cut crosswise into 4-inch lengths
1 large red pepper, sliced

DIRECTIONS

STEP 1
In a large bowl, whisk together coconut milk and 1 tablespoon chili sauce. Reserve 1 cup mixture and set aside. Add chicken to remaining mixture and refrigerate at least 20 minutes and up to 24 hours.
STEP 2
Meanwhile, fill a large skillet with 1 inch water and bring to a simmer. Fill a large bowl with ice water and line a baking sheet with clean dishtowels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim side of the stem so it’s level with rest of leaf (this will make it more pliable when wrapping). Add leaf to simmering water and cook 30 seconds, immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with remaining leaves.
STEP 3
In a small bowl, whisk together peanut butter, honey, ginger, 2 tablespoons lime juice, 1/4 cup reserved coconut mixture, and remaining ½ teaspoon chili sauce; set aside.
STEP 4
Heat grill or grill pan on medium. Using a mandoline (or a Y-shaped vegetable peeler), shave carrot lengthwise very thinly into ribbons. Add to a medium bowl and toss with remaining 2 tablespoons lime juice; let sit, tossing occasionally, until ready to use.
STEP 5
Remove chicken from marinade (discard marinade) and grill until lightly charred on 1 side, 1 to 2 minutes. Flip and continue cooking, basting with reserved 3/4 cup coconut mixture, until chicken is cooked through, 6 to 10 minutes more. Transfer chicken to a cutting board, brush with any remaining coconut mixture, and let rest at least 5 minutes before slicing.
STEP 6
Using a mandoline, thinly shave cucumbers. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, folding sides over filling and then rolling from bottom up. Halve if desired and serve with peanut dipping sauce.

Lemon dessert
Ingredients:
100 grams of lemon juice
150 g of sugar
2 egg grains
2 tablespoons of maize starch
Half a glass of milk
Vanilla
70 grams of butter
Method :
We put 100 g lemon juice, 150 g sugar with 2 eggs, a couple spoons of starch, milk and vanilla over fire, mix until it stinks, add 70 g butter and leave it in the fridge for the whole night.
Installation method :
In Kisan we put a layer of ground biscuits
Add a layer of cream, and that's how you appreciate how much one layer is.
And on top of the shonti cream and cookies for decoration.

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Albondigas Soup (Mexican Meatball Soup)Mexican dish with meatballs
Albondigas soup is a hearty and comforting Mexican soup made with flavorful, juicy meatballs in a delicious tomato-based broth. It’s also packed full of veggies for a balanced meal the entire family will enjoy.

Ingredients:
For the meatballs
1 lb (450 g) lean ground beef
1/4 cup (50 g) long-grain rice
1 medium egg
2 garlic cloves, grated or minced
3 tablespoons chopped fresh cilantro (coriander)
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the soup
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced or sliced
2-3 celery stalks, diced
2 garlic cloves, finely chopped
1 1/2 cup (250 g) potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 cup (150 g) green beans, sliced
1 1/2 cup (330 ml) tomato sauce (passata)
2 tablespoons fresh oregano, finely chopped
6 cups (1.5 litre) beef stock
A handful fresh cilantro (coriander), roughly chopped
Salt and freshly ground black pepper to taste

Instructions:
Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.
Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and continue to cook for another minute.
Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.
Place a lid on the pot and cook for 20 minutes on medium heat.
Stir in the fresh cilantro (coriander), season to taste and serve hot.

Spaghetti with Shrimp Cherry tomatoes garlic and Spinach !! 😋😍
8 ounces Spaghetti!!
7 Jumbo Shrimp!!
2 Handfull fresh spinach!!
pint of Cherry tomatoes cut in two!!
5 cloves garlic minced!!
1 tsp dried basil!!
1 tsp dried parsley !!
1/2 tsp red pepper flakes(optional)
1 /4 cup good Quality olive oil!!
salt and pepper to taste!!
Boil Spaghetti in a pot for 10 miniutes .then seasoned shrimp with a little black pepper and old bay seasoning add 1/4 cup olive oil cook about 1 minute per sides set aside.in that same pot add the minced garlic and onions to sautee about 2 minutes then add cherry tomatoes cook for about 3 minute until they start release some juices now add the spinach stir well then add back the spaghetti and shrimp with the dried basil ,parsley little black pepper and salt to taste also pepper flakes if using spice stir well add 5 tbsp of the pasta water stir well again cook anorher 2 minutes and your done serve warm.

2 Ingredient Lemon Cake Bars 🍋

Angel food cake mix + lemon pie filling

Ingredients:~~~~
◦1 box angel food cake mix
◦1 (22 ounce) can lemon pie filling
◦Powdered sugar (optional)

Directions:~~~~~
Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with nonstick spray.
In a large bowl, stir together angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan and bake for about 35 minutes until fully cooked and the top is lightly browned.
Let the cake cool, cut into bars and, if desired, sprinkle with powdered sugar.

Yield- 9x13 pan full of love

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HOMEMADE ANGEL BISCUITS😋

Ingredients :

YEAST MIXTURE
1/4 cup warm water (125 F)
1 teaspoon granulated sugar
1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
BISCUITS
2½ cups all-purpose flour ( I prefer White Lily flour)
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaoon baking soda
1 teaspoon salt
1/4 cup unsalted butter chopped +more fortr brushing finished biscuits
1/4 cup butter-flavored shortening
1 cup buttermilk
1 tablespoon heavy whipping cream

Instructions :

First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
Stir in the yeast.
Let yeast proof while moving on the next step.
In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
Lightly flour a work surface and turn the dough out on the work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
Fold the dough several times (this will create layers in your finished biscuits.)
Pat the dough out into a 1-inch thick rectangle.
Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)
Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
Let rise for 1-hour and then preheat oven to 400 F.
Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
Brush with melted butter as soon as they come out of the oven.
Enjoy❤️😋

Blueberry Buttermilk Breakfast Cake
Ingredients
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
Crumble Topping:
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

🏆

My homemade corned beef and cabbage soup 🍲 😋 this soup is my go-to comfort food. Something about it has always made me feel cozy and warm on a winter day. Must express something to keep getting my recipes.... Thank you!

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5 Minute White Chocolate Caramel Pecan Fudge 😋😋
Ingredients:
3 cups white chocolate chips
14 ounces sweetened condensed milk
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup room temperature caramel sauce
Instructions:
Step1: Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
Step2: Stir until mostly smooth with just a few flecks of unmelted chocolate.
Step3: Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray.
Step4: Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce.
Step5: Lightly swirl the caramel into the fudge with a knife or the end of the spatula.
Step6: Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

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Two-Step Pound Cake

**Ingredients**

•4 cups of all-purpose flour

•3 cups of sugar

•1 pound of real butter

• 3/4 cups of milk

•6 eggs

•2 tsp. Vanilla

**Directions**

Add to bowl in the order above. Beat the electric mixer for one minute on slow. Scrape down the sides of the bowl and beat for 2 more minutes on high. Pour into a greased and floured frying pan. Bake at 325 for 1 hour and 30 minutes. Cool for 15 minutes. Turn the cake plate over and cool.

Enjoy!!

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Chicken Noodle Soup
Take the time to make Chicken Noodle Soup from scratch and you'll never be able to make it another way again! My mom's version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.
Ingredients:

For the Soup:
1/2 Tablespoon butter
2 ribs celery , diced
3-4 large carrots diced
1 clove garlic , minced
10 cups chicken stock or broth*
1 teaspoon salt , to taste
½ teaspoon freshly ground black pepper , to taste
1/8 teaspoon dried rosemary ,or more, to taste
1/8 teaspoon dried sage
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles* , or 5 cups dry egg noodles, farfalle or other bite-size pasta
3 cups rotisserie chicken*
1 teaspoon Better than Bouillon chicken base (or more, as needed) , or chicken bouillon granules

Instructions:
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.

CUSTARD PIE
INGREDIENTS:
1 unbaked pie shell
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
DIRECTIONS!
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.

DOES ANYONE HERE ACTUALLY EAT 😍😍SOUTHERN FRIED SALMON PATTIES
Ingredients
1 – 12oz. can of Pink Salmon
2 – whole Eggs
1/4 – cup of chopped Onions
1/4 – cup of chopped Bell Pepper
2 – Tablespoons of Yellow Corn Meal
1/2 – teaspoon Salt
1/2 – teaspoon Garlic Powder
2 – Tablespoons of Mayonnaise
1 – teaspoon of Worcestershire Sauce
1 – teaspoon of Texas Pete Hot Sauce
1/2 – teaspoon of Ground Black Pepper
1 – slice of crumbled up White Bread
1/4 – cup of Flour, added slowly, as needed to adjust consistency.
Instructions
Open the canned Salmon and place in a colander in the sink to drain.
Remove any large bones if not wanted. They are edible however.
Flake the salmon with a fork.
Place the flaked salmon in a large mixing bowl.
Add two whole Eggs
Add the chopped Onions and the chopped Bell Peppers
Add the Corn Meal
Add Salt
Add Garlic Powder
Add Mayonnaise
Add Worcestershire Sauce
Add Texas Pete Hot Sauce
Add Ground Black Pepper
Crumble the slice of bread and toss it in the bowl.
Gently mix the ingredients together, don’t over work.
If the mixture is very moist, add flour as needed to adjust consistency.
Divide and shape the mixture into four patties. Set aside.
Heat a skillet to medium heat and add shortening or oil for frying.
Place the patties in the skillet, brown the bottom.
Carefully turn the patties over and brown the other side.
When brown on both sides, remove from skillet and drain on paper towel.
Serve while warm and Enjoy!

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Sticky Chicken 😍😋😋

Ingredients
°4 chicken breasts (no bone)
°Ketchup 1⁄2 Cup
°3 tbsp dark brown sugar
°2 tbsp vinegar
°2 tbsp Worcestershire sauce
°2 teaspoons dry mustard
*Methods
Preheat oven to 350 degrees.
Mix the ketchup, brown sugar, vinegar, Worcestershire sauce and mustard together in a small bowl.
Put the chicken breasts on the bread dish.
Stir other ingredients. Covering chicken breasts with sauce.
Baking at 350 degrees for 40 mn. (Leave the baking dish exposed)
Let it cool slightly before serving.
Serving
Enjoy !

𝙉𝙤 𝙗𝙖𝙠𝙞𝙣𝙜 𝘾𝙝𝙚𝙧𝙧𝙮 𝙔𝙪𝙢 𝙔𝙪𝙢

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons salted butter, melted
• 8 ounce block cream cheese, softened to room temp.
• ½ cup sugar
• 2 cups (1 pint) heavy whipping cream
• 3 tablespoons sugar
• ½ teaspoon vanilla extract
• 21 ounce can cherry pie filling

𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨
1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 ½ cups in crumbs.
1. Set aside 2 tablespoons of the crumbs (we’ll use that for the topping.) In a medium bowl, combine melted butter with graham cracker crumbs.
1. Spread the rest of the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer.
1. Next, combine softened cream cheese with ½ cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
1. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
1. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
1. Spread half of the cream cheese/whipped cream mixture evenly over crust.
1. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
1. Refrigerate for a couple hours (or overnight) before slicing and serving.

Easy Homemade Beef Stew
2h 45 m 14 ingredients
Gluten free

Meat
2 lbs: Beef chuck

Produce
1: Bay leaves
1: Carrot, Large
4: Garlic cloves
2 tsp: Thyme, Fresh Leaves
1/2: Yellow onion, Large
2: Yukon gold potatoes

Canned Goods
2 cups: Beef broth
1/4 cup: Tomato paste

Condiments
1 tbsp: Worcestershire sauce

Baking & Spices
1/2 tsp: Black pepper, Coarsely Ground
2 tbsp: Gluten-free all-purpose flour
1 tsp: Kosher salt

Oils & Vinegars
2 tbsp: Olive oil

I need 100 people to say (yummy) so I can add their names to the Active Member List
Southern style strawberry cake

Ingredients:

°1 liter milk

°1.5 cups of sugar

°1 cup flour (100 g flour)

°1 cup of starch (140 g of cornstarch).

°1 . cream sachet

°1 cup coconut

°100gm light cream cheese

°1 vanilla packet

°biscuits (as you like)

+To decorate:

°Desired sauce (caramel, chocolate or fruit sauce) OR

°1 cup strawberry (mashed)

°4 tablespoons of sugar

°1 tablespoon of cornstarch

°Cookies of your choice

# # PREPARATION:

Blend flour and sugar. Coconut starch in a saucepanMix well and add milk continuously while stirringKeep cooking until it air pockets and let it cook for one more 5 minutesR, clear out from heat and mixAdd cream cheddar and vanillaand won tooIn a shape, put a wrapping film so it fits all the wallscasting machineSmooth, put treats inside Cold Back to serving plateMake strawberry sauce by blending strawberry purée, sugar and starchlet it thickenMix, let cool and cover your cakeGarnish with mint leaves, ground hazelnuts or almonds

Enjoy !

Fudge Cake

fates
3 Eggs
Vanilla
100 grams of sugar
200 grams of flour
10 grams of raw cocoa
2 / 1 Pesawi bag of baking powder, hanging and small half
200 grams of water
200 grams of oil
sudanese or nuts

ROUTE:

Beat the eggs and vanilla very well until it is soft, we gradually add sugar until it rises and becomes creamy.
We use the dry ingredients (flour, cocoa and baking powder) on the egg mixture and turn it perfectly.
At this time, we heat the oil and water on the fire, once it starts to boil, we turn off the fire and put the oil and water mixture on the cake mixture.
And we flip it with a stick or an egg batter
Put butter paper in the tray and put it in the oven and heat it on 50 for 30 minutes and we must test it together
Turn off the oven and let it cool
And we take it out, it cools down, and it will be fine the next day.
And then we add chocolate sauce with nuts on the cake

And you go in the fridge to cool off

Chocolate and cream cake

fates

To make the cake
3 eggs
1 cup of sugar
A quarter cup of butter or butter.
Half a cup of milk
3 Large tablespoons of hot cocoa
1 envelope of baking powder
1 envelope of vanilla
1 and a half cups of flour
Milk to water the cake

Chocolate Thieves

1 envelope of chocolate powder
1 cup of milk
1 Small tablespoon of butter.

For the cream
2 shanti cream envelopes
One and a half cups of milk

Method of preparation

Put in a pot of eggs and sugar and beat well

We add milk, ghee, butter, cocoa and vanilla, and pour flour and baking powder over them and beat until it blends well.

Grind a Pyrex plate with butter, pour the mixture and put it in the oven on على heat for about 20 minutes.
Then after the settlement we split the chocolate cake in half

We put the chocolate powder in a dish, add milk, and beat well on the cold with two cubes of butter.

We put the sauce on the fire and keep stirring until the sauce boils, then add the butter, stir and extinguish the fire

Whisk the cream with milk until the cream is ready
After the cake is cooled, pour it with milk, then place a layer of cream between the two layers of cake.

Then chocolate sauce and put it in the fridge and cut it as desired
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