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Thursday, March 28, 2024

Steak And Shrimp Hibachi

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Hibachi Recipe:

  • 1 lb Shrimp, raw
  • 1 pound of steak, top sirloin steak ( or any kind of steak you like)
  • 1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)
  • 3 eggs
  • 3 tablespoons Soy sauce
  • 1 large zucchini, sliced
  • ½ cup Frozen peas and carrots mix (optional)
  • 1 sweet yellow onion, sliced
  • 4 teaspoons of canola oil (veggie oil is ok)
  • Salt, pepper, garlic powder and onion powder to your liking

for the steak

  • Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.
Slice ½ of the onion into thin bite size pieces then set
aside. Slice zucchini into coin sized pieces and then into even
smaller pieces then set aside.
Add a little cooking oil to the skillet on medium heat. Season
with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about
2-3minutes.Remove shrimp and set aside.
Add cooking oil to pan. Season the steak and add it to the
same skillet. Cook on each side for about 5-6 minutes or until done to
your liking.
Add cooking oil to pan and cook onions on medium heat.
Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini
cook on each side and stay in the same place for a few minutes to brown it)
Add cooking oil to the skillet on medium heat and add 3 raw
eggs. Scramble the eggs until done and then add frozen veggies.
Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.
Add soy sauce (and any other seasonings you like) and stir
again.
Add a few chopped or whole shrimp to the rice if you like
and set aside.
Chop the steak into bite sized square pieces and set aside.
Add the rice to a plate. Followed by adding the veggies,
steak and shrimp.
Serve with yummy sauce.
Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

Brioche Donuts

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The shopping list:

° 275 g of flour,
° 20 g of sugar,
° 2 g of salt,
° 5 g of fresh baker’s yeast,
° 70 g of egg yolks,
° 13 cl of whole milk,
° 40 g of butter.

The list of utensils:

° 1 salad bowl,
° 1 fryer or 1 saucepan with frying oil.

For the occasion, I offer you authentic, traditional and real donuts. When you are told donuts, it is inevitably these that you think of, both in terms of shape and taste.

This recipe is truly perfect since Christophe Felder’s donuts are light (as much as possible with donuts) and soft. Personally, they remind me of the mascots, those big donuts sold on the beach. When we were younger, with my sister, it was a real institution when we went swimming. There was no snack without a Nutella/strawberry/apricot/applesauce mascot. You will have understood it, with these donuts from Christophe Felder, you are sure to hit the mark! Whether you eat them plain or filled, they are absolutely perfect.
As for the old-fashioned gingerbread, this recipe is taken from the sublime book “Cakes

Best Egg Rolls

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Ingredients

  • 1 pound ground beef
  • 1 teaspoon ground ginger, or more to taste
  • 1 teaspoon garlic powder, or more to taste
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart peanut oil for frying, or as needed
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoons sesame seeds (Optional)

How To Make Best Egg Rolls

Season beef with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Place beef in a medium skillet over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
Combine cooked beef, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Mix four and water together in a small bowl until a paste forms.
Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle sesame seeds over top.

Philly Cheesesteak Meatloaf

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Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 8 ounces mushrooms, diced
  • 2 cloves garlic, chopped
  • 2 pounds ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup cheese whiz (optional)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 eggs
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
  • 4 ounces provolone (optional)
  • 8 slices provolone

How To Make Philly Cheesesteak Meatloaf

Heat the oil in a large pan over medium heat, add the onion, bell pepper and mushrooms and cook until tender, about 7-10 minutes.
Add the garlic and cook until fragrant, about a minute, before removing from heat.
Mix the beef, salt, pepper, cheese whiz, Worcestershire sauce, ketchup, eggs, breadcrumbs and the cooked mixture of the onions, peppers, mushrooms and garlic.
Place half of the mixture down, place the solid piece of provolone in the middle, top with the remaining mixture, seal the edges well, shape the loaf as desired and place on a baking sheet.
Bake in a preheated 350F/180C oven until cooked through, about 50-60 minutes.
Spread the sliced provolone over the top of the loaf, return to the oven and broil until the cheese has melted, about 2-4 minutes.

HOW TO MAKE POTATO BREAD

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Bread is something that many people eat every day, but have you ever tried making your own? If not, you should give it a shot! Making bread at home is a fun and satisfying thing to do. Potato bread is a type of bread that you might want to try making. Potato bread is soft and airy, and it tastes a little bit sweet. In this article, we’ll show you a simple way to make potato bread at home.

TIPS:
To make mashed potatoes, boil potatoes until they’re soft, then mash them with a fork or potato masher.

Make sure the water you use to dissolve the yeast is not too hot, as this can kill the yeast and prevent the dough from rising.

You can add some herbs, such as rosemary or thyme, to the dough to give it some extra flavor.

Can I replace active dry yeast with instant yeast?
Yes, active dry yeast can be replaced with instant yeast. Just use the same amount and skip the step of mixing the yeast with warm water.

Can I replace regular potatoes with sweet potatoes?
Yes, sweet potatoes can be used in place of regular potatoes. But keep in mind that the bread may taste and feel a little bit different.

How long will the bread stay good?
You can keep the bread for up to a week in a plastic bag or airtight container.

Ingredients

  • 1 1/2 cups warm water (110-115°F)
  • 1 package (2 1/4 tsp) active dry yeast
  • 1 cup mashed potatoes (cooled)
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tsp salt
  • 6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.
Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.
Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.
Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.
Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.
Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.
Let the bread cool on a wire rack before you cut it and serve it.
Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Knead the dough well until it is smooth and elastic. This will make sure the bread is light and soft.
Let the dough rise in a warm place without drafts so it can rise right.
Tap the bottom of the loaf to see if it’s done. It’s ready when it sounds hollow.

Soupe potatoes and chicken

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INGREDIENTS

6 PERS.

  • 1 white cabbage
  • 6 chicken fillets
  • 3 carrots
  • 12 thin-skinned potatoes
  • 1 leek
  • 2 chicken stock cubes
  • 64g extra virgin olive oil
  • 2 onions
  • 1 clove
  • salt pepper

Directions

Wash the vegetables then peel them, except the potatoes.
Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.
Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.
Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.
Steam the whole thing for 5 minutes, stirring occasionally.
Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.
Bring to a boil, and simmer over low heat for 30 minutes. Mix.
Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.

Sweet potato recipe

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The Hasselback method is one of our favorites – remember the Hasselback Smoked Potatoes, Hasselback Chicken, and Easy Baked Hasselback Apples?! – This is the perfect way to get all that flavor infused with delicious orange potatoes.

Plus, the slicing and baking method gives the sweet potato an amazing combination of creamy and crunchy, which is the epitome of a fall food. We can’t praise this enough, so let’s stop talking and start cooking! Watch us make it, then read on for the recipe.

Ingredients

  • 2 medium sized sweet potatoes
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • 2 tablespoons of melted butter
  • 1 teaspoon ground cinnamon
  • Half a cup of chopped American walnuts
  • A quarter cup of maple syrup
  • Half a teaspoon of pure vanilla extract
  • 1/2 teaspoon kosher salt

Directions

Preheat oven to 425 degrees F . It’s about (218 degrees Celsius).
Place a sweet potato between chopsticks to stabilize and guide the knife. Every half inch along the sweet potato, cut in all the way, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from slicing through the sweet potato.) Repeat with the two-dish potatoes.
Brush the potatoes with vegetable oil. Place in a small baking dish and season with salt and pepper to taste.
Bake the sweet potatoes for 30 to 40 minutes, or until tender.
Remove the sweet potatoes from the oven and increase the oven temperature to 230°C.
In a small bowl, mix together the melted butter, ground cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt. Stir to mix.
Pour the maple syrup mixture over and between the baked sweet potato slices, pushing the pecan pieces between each slice.
Return the stuffed sweet potatoes to the oven and bake an additional 8 to 10 minutes.
Remove the baked sweet potato from the oven and spoon any cooking liquid over it. Let them cool down a bit before serving.
How perfect are these sweet potatoes for fall? Not only are root vegetables about to be in season, but they also pair well with just about every dish we’ve begun to crave this time of year—and in turn, these maple pecan butter pairs perfectly with it.