1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi’s house in Brooklyn. I make 2 trays of this for every family get-together, and it’s gone in a flash!”
2 teaspoons olive oil 2 pounds Italian sausage links, cut into 2-inch pieces 1/4 cup olive oil 4 large potatoes, peeled and thickly sliced 2 large green bell peppers, seeded and cut into wedges 2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges 1/2 cup white wine 1/2 cup chicken stock 1 teaspoon Italian seasoning salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
3 eggs 1/3 cup butter – I prefer salted butter – 1 cup powdered sugar 1 1/2 cup flour 1 1/3 level tsps baking podwer 1/8 tsp baking soda – optional – 1/3 tsp vanilla essence 1/3 cup milk 1/3 tsp salt
pre-heat 10 greased baking tray at 340F/170C seive flour + baking powder + baking soda+ salt beat the eggs well add butter and beat again add sugar and mix well fold in the flour mix to the egg batter alternating with milk add vanilla essence set the mix into the tray and bake it for 25-30 mins or till the cake is done cool it on a rack sprinkle some sugar+cinnamon dust or just sugar dust – optional – Its one of my mom’s favorite tea-time cakes.
Yield: 1 three layer 8′ cake 10 ounces (2 1/2 cups) cake flour 1 tsp baking soda 1/2 teaspoon kosher salt 1/3 cup buttermilk 1/4 cup canola oil 1/2 teaspoon almond extract 1/2 vanilla bean 4 ounces unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature, beaten 1 cup pureed strawberries 1 teaspoon lemon zest
– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside. – In a medium bowl, sift together the flour, baking soda, and salt. Set aside. – In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside. – Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed. – Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest. – Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan. STRAWBERRY CREAM CHEESE FROSTING: 1 pound cream cheese, room temperature 6 ounces unsalted butter 1 cup powdered sugar 6 tablespoons strawberry jam 1 teaspoon vanilla extract 2 teaspoons? lemon juice 1/4 teaspoon kosher salt – In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. – Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth. Hit Share To Save On your Wall.
1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. 2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. 3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. 4. Top with remaining sandwiches. 5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. 6. FREEZE 4 hours.
1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice
Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.
In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.
Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.
Ingredients; • 1/2 cup warm water • 1 tsp instant yeast • 1 1/2 cups bread flour • 3 tsp milk powder • 1/4 cup sugar • 2 tsp custard powder • 1 large egg, lightly beaten • 2 tbsp unsalted butter, softened • egg wash: 1 egg, 1 tbsp water • 8-10 tbsp Nutella, chilled • 1 tsp warm water • 2 tsp sugar Instructions; 1. Place Nutella in the fridge for an hour to harden a bit. This helps to scoop out balls easier later. 2. Sprinkle yeast into the warm water and allow to bloom for 5 minutes 3. Meanwhile in a stand mixer fitted with a dough hook, mix the flour, milk powder, sugar, and custard powder together. 4. Add the egg and beat till the mixture is crumbly. 5. Pour the yeast water until cohesive ball forms. If it becomes too sticky, sprinkle in some more flour. 6. Once the dough comes together, beat in the butter one tablespoon at a time, then knead for 8 minutes. 7. The dough will be soft and tacky. Allow this to rise for 1 hour. Or you can place in the fridge for up to 8 hours, but allow to come to room temperature before continuing. 8. Once risen, turn the dough out onto a board and divide into 8 pieces. Allow them to rest for 15 minutes. 9. Shape the dough, by rolling out or pulling the dough into a 4 uncle circle. Make sure to keep the enter of the circle thicker than the sides. 10. Place 1 tablespoon of the chilled Nutella in the center of the dough then bring the sides together around it, pinching the dough together. Turn the ball upside down and place on a baking sheet lined with parchment. 11. Repeat with the rest of the dough pieces and allow to rise for 40 minutes. 12. Preheat the oven to 350F. Brush with egg wash and bake for 15-20 minutes or until golden brown. Allow cooling on a wire rack. 13. Make a simple syrup with 2 tsp sugar and 1 tsp warm water. Brush this onto the tops of the buns and top with chocolate sprinkles.
Ingredients; • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces • 1/4 cup flour • 2 eggs • 1/2 cup cornstarch • oil for frying • 1/3 cup red pepper paste • 3 tablespoons rice vinegar • 1/4 cup brown sugar • 2 tablespoons soy sauce • 1 teaspoon sesame seeds for garnish
Instructions 1. Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch. 2. In a large glass bowl add the pepper paste, vinegar, brown sugar and soy sauce and whisk until well combined. 3. Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees. 4. Fry the chicken for 3-4 minutes or until browned and crispy. 5. Drain the fried chicken and add to the bowl with the sauce. 6. Toss to combine, garnish with sesame seeds and serve immediately.