Creamy Broccoli Soup

Ingredients:

2 medium potatoes, scrubbed and diced2 medium celery stalks, sliced6 cups broccoli florets2 cups water3 cups plain rice milk, divided1-1/2 teaspoons dried basil1/2 teaspoon dried tarragon3/4 teaspoon salt1/4 teaspoon black pepper3 or 4 tablespoons Sesame Seasoning

Directions

Place potatoes, celery, broccoli, and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).Transfer about 3 cups of the vegetables to a blender. Add 2 cups rice milk, basil, tarragon, salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.Place remaining vegetables in blender along with the cooking liquid and remaining 1 cup rice milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. Combine blended mixtures, then stir in Sesame Seasoning.

Cheese and Ham Breakfast Buns - Muffins

Ingredients:
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup cheddar cheese (grated)
2 green onions (sliced)



Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
2. Stir in the ham, cheddar cheese and green onions.
3. Rub some butter in the baking dish to prevent sticking.
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.

30 min. Chicken Noodle Soup

Ingredients 
1 Tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 Tablespoon flour
3 ½ cups chicken broth (2 cans—Swanson Natural Goodness is good)
1 cup water
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked egg noodles 
1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

Directions 

1. Melt butter in a large pot over medium-high heat. 

2. Add carrots and celery; saute 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. 

3. Remove from heat and gradually stir in the broth, water, salt, and pepper. 4. Return to the heat and bring to a boil. 

5. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. 

6. Cover, reduce heat, and simmer 10 minutes.

Corn Tart

Ingredients:
1 tablespoon butter
1 small onion, chopped
2 eggs, hardboiled, peeled and chopped
5 ears of corn or 1 can of creamed sweet corn
2 tablespoons milk
1 tablsepoon cornstarch
1 cup shredded mozzarella cheese
2 tarta shells-storebought or made-from scratch pie crust Pillsbury Pie Crusts also work.
salt, to taste
pepper, to taste

Directions:

1- Preheat the oven to 350 degrees Fahrenheit. 

2- Heat the butter in a skillet over medium-high heat and saute the onions until translucent.  If you are using corn on the cob, boil the cobs until tender, cool, and grate the kernels using the coarse side of a cheese grater.  Add the corn, to the onion mixture.  Add the milk and cornstarch, and stir until thickened.  Add the sugar, salt, and pepper to taste.  Stir in the cheese.  Heat through until the cheese is melted.  Remove form heat and let cool slightly.

3- Put 1 pie crust onto a round pan.  Put corn mixture onto the center of the pie crust.  Sprinkle with chopped egg pieces.  Cover with second pie crust round and seal the edges by twisting the dough, or pressing with the tines of a fork so that none of the filling seeps out during baking.

4- Bake until crust is golden brown, about 35-40 minutes.  Cut into wedges, and serve hot, cold, or at room temperature.

Bacon Cheddar Biscuit

 

Ingredients
2 1/4 cups all propouse flour
3 1/4 tsp baking powder
1 tsp salt
1/8 tsp ground red pepper
1/2 cup/ 3oz. diced slab bacon
3 tbsp unsalted butter, cubed and chilled
3/4 cup/ 3oz. shredded sharp Cheddar cheese
1 1/2 cups heavy cream
2 tbsp unsalted butter melted

Directions 

1.- Combine flour and next 3 ingredients; cover and freeze 8 hour. 

2.- Preheat oven 425F. Cook bacon over is brown but not crisp; drain on paper towels. Cool completely. 

3.- Toss cubed butter with flour mixture in a large bowl; mix with hand. flattening butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Add cream, stir until just combined. Scoop dough evenly into 1 tbsp. mounds; arrange 1 in. apart on baking sheets. 

4.- Bake 8 to 10 minutes or until golden and cooked through. Transfer biscuit to a wire rack, brush with melted butter. Server hot or at room temperature.  

Pizza Napoletana

Ingredients
1 1/2 cup all prupose flour, plus extra for dusting
1 tsp salt
1 tsp active dry yeast 
1 tsp olive oil, plus extra for oiling
6 tsp lukewarm water

Topping 
6 tomatoes 
6oz mozzarella cheese, drained and sliced thinly salt and pepper
2 tsp shredded fresh basil leaves 
2 tsp olive oil

Directions

1- To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast. Make a well in the center an pour in the oil and water. Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hand.

2-  Turn out the dough onto a lightly floured counter and knead well for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with lightly oiled plastic wrap, and set aside to rise in a warm place for about 1 hour, our until doubled in size. 

3- Turn out the dough onto a lightly floured counter and know down. Knead briefly, then cut in half and roll out each piece into a circle about 1/4 inch /5mm think. Transfer to a lightly oiled cookie sheet and push up the edges with your fingers to form a small rim. 

4- For the topping, arrange the tomato and mozzarella slices alternative over the pizza bases. Season to taste with salt and pepper, sprinkle with the basil, and drizzle with the olive oil. Bake in a preheat oven, 450F, for 10-20 minutes, until the crust is crisp and the cheese has melted. Server immediately and enjoy! 

Meatloaf recipie

 

Ingredients
 2 lbs. lean ground beef 
1 lbs. ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced 
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 tbsp  Worcestershire
1 tbsp yellow mustard
1/2 cup firmly packed 
brown sugar divided
1/2 cup ketchup



Directions

1. Preheat oven 350. Mix 8 first ingredient and 1/4 brown sugar in a medium blown just until blended. Place mixture in a lightly greased 11x7 in baking dish and shape into a 10x5 in loaf.

2. Bake at 350 for 1 hour. Remover from oven and drain . Stir together ketchup and remaining 1/4 cup brown sugar; pour over meat loaf. Bake 15 minutes or until meat thermometer inserted into tickets portion register 160. Remove for oven;  let stand 20 minutes. Remove from baking dish before slicing. 

Spring Pionono

Ingredients
1 store-bought pionono or 1 recipe for a homemade pionono
mayonnaise
½ lb. sliced boiled ham
½ lb. sliced deli cheese
1 tomato, cubed
½ of a small head of lettuce, finely shredded
1 large red pepper, roasted and chopped
Pinch of freshly ground pepper
Optional: chopped green olives, chopped hard-boiled eggs

Directions
Unroll the pionono and spread an even layer of mayonnaise over the top. Layer the ham, cheese, tomato, lettuce and red pepper over the cake. Sprinkle with a pinch of freshly ground pepper. Carefully roll the pionono into a tight spiral, and slice off the ends with a serrated knife. If desired, spread another layer of mayonnaise on the outside of the pionono and decorate it with pieces of red pepper, olives or other vegetables. Using a serrated knife, slice the pionono into 1-inch thick pieces to reveal the “pinwheel” design and colorful ingredients inside.

Waldorf Salad

Ingredients 

2-3 green apples, cored and chopped

2 cups seedless red grapes, halved

1 cup celery, sliced thin

1 cup chopped walnuts

1/2 cup mayonnaise

1 tablespoon lemon juice

salt, to taste

lettuce

Directions In a large bowl, combine the apple, grapes, celery and walnuts.  Add the mayonnaise and lemon juice and stir to combine.  Add salt to taste.  Serve on a bed of lettuce.

Churros

Ingredients

1 cup water

1/2 stick (4 oz.) unsalted butter

1/4 teaspoon salt

1/2 cup sugar

1 cup flour

2 eggs (at room temperature)

1 1/2 cups vegetable oil

3 tablespoons sugar

1 teaspoon cinnamon

Directions

In a medium saucepan, bring the water to a boil over medium-high heat.  Add in the butter and 1/2 cup sugar to the water, and stir to dissolve the sugar.  Lower the heat to medium.  When the butter has melted and the sugar has dissolved, remove the pan from the heat and add the flour, stirring until incorporated.  Return the pan to the stove-top, stirring the dough constantly until the dough forms a smooth ball, about 2 minutes.

Remove the dough and place in the bowl of a stand mixer.  Let dough cool slightly.  With the paddle attachment, start beating the dough on medium speed.  Add in the eggs and beat for 3 minutes.  The dough will be smooth and shiny.

Meanwhile, heat the oil in a skillet over medium-high heat.  (Oil should be hot enough for frying but not so hot it scorches.)  Spoon the dough into a pastry bag fitted with a medium or large-sized star tip.  Pipe the dough into the hot oil, cutting the end of the churro with a knife.  I found that I could fit about 5 churros into the skillet at a time.  They may either be made as straight shapes or circular ones.  Fry until browned on one side, and then turn and brown the other side, about 2 minutes each side.  Remove to a paper-towel lined plate and repeat with the remaining dough.

Mix the 3 tablespoons sugar with the cinnamon on a shallow dish.  Stir until incorporated.  Roll the churros in the mixture to coat evenly.

Serve with hot chocolate.  .

Dulce de Leche Pionono

Ingredients: 4 eggs, separated3/4 cup sugar1 teaspoon vanilla1/2 teaspoon almond extract1/2 cup flour1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour1/2 teaspoon salt1 teaspoon baking powder1 cup heavy whipping cream 2 tablespoons sugar 3/4 cup dulce de lecheConfectioners sugar 1 recipe caramel frosting (optional)

Preparation: Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350 degrees. Sift the flour with the salt, almond meal, and baking powder, and set aside. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft peaks form. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. 

Transfer beaten egg whites to a clean bowl. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes. 

Add the vanilla and mix well. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan. Bake cake until it is golden and just starts to spring back to your touch, about 8-10 minutes.

Do not overbake, or it will be difficult to roll. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper, and dust top of the cake with more confectioners sugar. Roll cake up carefully in the dish towel and let it cool in the rolled-up position. Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if desired. 

Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture back into the rest of the whipped cream. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll cake, wrap with the dish cloth or saran wrap, and chill for 1-2 hours or overnight. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. Prepare caramel glaze according to the recipe, using only 3 cups confectioners sugar. 

While the icing is still warm, pour it over the cake, letting it run down the sides until covered. Remove excess icing from bottom of cake and let set. Slice off ends of cake to neaten the edges (extra treat for the chef!) Chill cake until ready to serve.

Cranberrie Mojito and Merry Christmas

Ingredients

1/2 (12-ounce) bag cranberries, plus more for garnish

1 liter sparkling water

White rum, optional

1 bunch fresh mint, saving some for garnish

1 orange sliced, saving some for garnish

1/3 cup sugar

Directions In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.

Grilled steak and oven fries

Ingredients:

• 4 medium-sized Russet potatoes, each cut into 12 wedges
• 2 tablespoons olive oil plus more for rubbing steak
• 1 teaspoon dried Italian seasoning
• Pinch of cayenne
• Salt and freshly ground black pepper
• 1 (1-1/4 pound) hanger steak, trimmed of additional fat
• Dipping sauces for fries

Directions:

1. Preheat oven to 425 degrees F and spray a large rimmed baking sheet with cooking spray.
2. In a large bowl, toss potatoes with olive oil, Italian seasoning, cayenne, generous pinch of salt and a few grinds black pepper.
3. Spread fries on prepared baking sheet. Roast for 20 to 30 minutes, turning occasionally, until fries are crisp on the outside and tender on the inside.
4. While fries are baking, preheat a grill or grill pan over medium-high heat. Rub steak with some olive oil and season with salt and pepper. Oil the grill or grill pan.
5. Grill steak for 7 to 9 minutes per side for medium-rare or to desired doneness. Remove from heat, tent with foil, and allow steak to sit to redistribute its juices.
6. Slice steak at a diagonal, arranging on a serving platter. Serve with fries and condiments of your choice.

Italian Recipes Veal Tonne’ or Vitel Tonne’

Ingredients for the Veal:
1.5 lbs (600 g) Veal Sirloin
1 quart (1 l.) salted water
1 Carrot
1 Stalk of Celery
1 Onion
1 Clove¼ Lemon
1 cup White Wine
Salt

Ingredients for the Sauce:
2 cups Mayonnaise
¼ cup wine
8 oz Tuna (under oil)
2 Anchovies under salt (remove lisks and rinse away salt)
1 tbsp Capers in vinegar (drained)


Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

Veal
In a heavy pot place all of the ingredients and bring to a boil. Turn the heat down to low. Cover the pot and simmer for 1.5 hours. Once completed the time. Turn the heat off and let the meat cool in the broth. Do not remove until both the meat and the broth are at room temperature. Remove the meat and cut into ½ inch thick slices or refrigerate. Strain the broth. Pour the broth into a glass container and refrigerate for use later in the week. 

Sauce
Stir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Anchovies, and Capers. Stir in the Mayonnaise mixture very gently.

Presentation: Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.

Easy and elegant appetizers with Tuna Tomato

These appetizers will be a memorable part of your Holidays and easy to make! 

Ingredients: 
4 medium tomatoes 
8 Olive green or black
2 small Cooked potatoes
1 cans albacore tuna 
Chopped scallions 
Chopped celery 
Mayonnaise 
Honey mustard dressing
Salt and black pepper to taste 
Minced fresh parsley 

Directions: 
1. Remove the core and seeds of the tomatoes, making sure not to cut a hole in the bottom of the tomato. 

2. Mix cooked potatoes, tuna, scallions, celery, mayonnaise,honey mustard, salt and pepper in a large bowl.

3. Fill tomatoes with tuna mixture and finish in the top tomatoes one olive. 
4. Cover the tomatoes with mayonnaise and decorate with an olive on top.  Put in the refrigerator until serving and enjoy! 

Quick eat and healthy in 10 min.

Sandwiches with Arugula and Fried Egg

Ingredients
- 2 slices of bread
- 1 egg
- Or Parmesan cheese
- Butter
- Arugula
- Dried or fresh Tomatoes

Directions
- Wash arugula, cut the cheese into slices, cook the egg in a frying pan or griddle with little oil until cooked, but raw egg.

- Toast the bread, spread it with butter and arming placing my arugula leaves, egg, dried or fresh tomatoes and finally cheese.

 Mushrooms Omelette  

Ingredients
- 2 Eggs
- 2  Mushrooms
- Parmesan cheese
- Fresh cheese

Directions
- Cut the mushrooms into slices not too thin or too thick and brown in a skillet with just olive oil.
- Mix the eggs with salt and pepper.
- In a skillet, preferably Teflon or iron, place the egg mixture, and over a half sheets of parmesan cheese, fresh cheese and some fungi.

The best pancake recipe

Ingredients

2 Eggs

90 grams Flour 000 /2.88 Oz.

250 cc Milk

2 tsp. Melted butter

50 grams Sugar/1.6 Oz.

½ tsp. Baking soda

Directions

All the ingredients are mixed without lumps. Allow to rest in refrigerator at least an hour. Then, a little melted butter on pancake (only the first pancake) and goes pulling the preparation with a ladle, covering the entire surface of the pan. When one side is golden turns and they are stacked on a plate.

Can be made sweet or salty.

Ingredients
3 zucchini
1 onion chopped
1 red pepper (yellow or green)
2 cloves of garlic
3 tbsp Parmesan cheese
2 eggs
3 tbsp olive oil
Oregano, salt, ground nutmeg




Directions

• Wash and brush the zucchini and cut into cubes. Next steam or boil the zucchini.
• Saute the onion, pepper and garlic, oregano, salt and ground nutmeg in the oil. 
• Finally, beat the eggs and add along with the zucchini and onions and parmesan cheese. 
• Cook for a few minutes until the eggs coagulate. Remove to taste.

Chicken Milanesa

Ingredients
3-4 boneless chicken breasts (mine were large, so 3 was plenty cut up into strips)
2 cups Panko bread crumbs
Italian seasoning, to taste
2 eggs
Oregano, parsley
1/2 tbsp. salt
Olive oil 


Directions

• Pour oil to cover the bottom of your skillet and set on medium-high heat.

• Pour egg, oregano,  parsley, salt  in a bowl. and mix.  Mix bread crumbs, cheese and seasonings in a shallow bowl.

• Dip chicken in the minded and then coat in the bread crumbs, and place in pre-heated skillet.

• Turn halfway through cooking. Cook until no longer pink in the middle.

Note: We can do the same steps but with meat, chicken or zucchini or eggplant also

Healthy Veggie Tortilla

Ingredients
1 tbsp. cloves finely chopped garlic
1/2 cup sliced assorted fresh vegetables, such as zucchini, onions and red peppers and carrot
1 tbsp. organ
1 tbsp. flower
1 tbsp. baking powder
1/2 tbsp. salt
Some Parmesan cheese 
6 eggs
1 tbsp. olive oil 

PROCEDURE

• To start with the Tortilla, heat olive oil over medium heat in a medium iron skilled or heavy saucepan
• Add cloves, onion and vegetables
• Saute until cloves, onion and veggies is tender, approximately 5 minutes. Wait for it to warm
• Mix in the bowl veggies, eggs, organ, flower, baking powder, salt, little cheese
• Again heat olive oil over medium heat in a large iron skilled or heavy saucepan
• cover and cook on low for about 10 minutes 
• flit it over and cook the other side, and Done! :) 

Note: Another option is to add 2 tbsp. Shio-Kombu (salted kelp)