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Pink Stuff
This can be a salad or a dessert
It's one of my favorites.
Ingredients
2 cups cottage cheese
2 cups Cool Whip
1/2 to 1 cup pineapple tidbits
1/2 to 1 cup Mandarin oranges
I 3oz. pkg. strawberry or any flavor gelatin
2 cups Cool Whip
1/2 to 1 cup pineapple tidbits
1/2 to 1 cup Mandarin oranges
I 3oz. pkg. strawberry or any flavor gelatin
Directions
Mix and let set for a few hours
Prep Time: 15 minutesCook Time:
Total Time: 15 minutes
Number of Servings: 6
Yield:
Style: American
Chicken Slaw with Peanuts sauce
Healthy protein and veggies, low carb. It is traditional Chinese recipe and found in many western restaurants in Australia
Ingredients
100 g chicken any part, poached, then thinly sliced or shredded
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
Directions
To serve, toss everything together. For
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Notes
You could use leftover roast chicken or turkey. Or substitute chicken with your favorite meat, such as prawns or lobster tail, clay fish or crabs, squid or octopus cooked to your liking.
If you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Prep Time: 15 minutesIf you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Cook Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 1
Yield:
Style: Asian, Chinese
Apple Cider Vinaigrette, a dressing for any occasion or salad
nothing to difficult, the key is to make sure the dressing emulsify.
Ingredients
Apple Cider Vinaigrette:
Ingredients
4oz apple cider vinegar
9 oz. Oil
3 T. Honey
3 T. Apple small dice
2 T. Dijon mustard
1 t. Shallot
1 t. chopped fresh thyme
½ t. Garlic
1 t. Thyme
To taste Salt and pepper
Ingredients
4oz apple cider vinegar
9 oz. Oil
3 T. Honey
3 T. Apple small dice
2 T. Dijon mustard
1 t. Shallot
1 t. chopped fresh thyme
½ t. Garlic
1 t. Thyme
To taste Salt and pepper
Directions
Method
In a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.
Prep Time: 10 minutesIn a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 6
Yield:
Style: American
Chicken Breasts,Broccoli Cheese Stuffed
I found this on the internet and haven't tried it as yet but I do intend on trying it.
Ingredients
Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
Directions
Instructions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
The creator of this recipe stated this blow.
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Prep Time: 5 minutesSince these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Pomegranate salad (slightly acid/salty flavor)
I got this from my mom who was a chef.
Ingredients
1.Onion (any size, but white)
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil
Directions
1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Prep Time: 1 minutes2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Cook Time:
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
Eggs under mayo
Easy to cook
Quick-hand dish
Testy
Ingredients
Boiled egg-1
Parsley, dill, any potherbs you like
Mayo-to taste
Parsley, dill, any potherbs you like
Mayo-to taste
Directions
1.Boil an egg, let it get cool
2.Chop the herbs
3.Cut the egg into two halfs
4.Put the egg halfs on the serving dish, put some mayo on their tops, put the chopped potherbs the way you like
5.Eat
Prep Time: 2.Chop the herbs
3.Cut the egg into two halfs
4.Put the egg halfs on the serving dish, put some mayo on their tops, put the chopped potherbs the way you like
5.Eat
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
Ropa Vieja
A traditional Cuban recipe of shredded meat in a rich sauce.
Ingredients
1. Original PAM® anti-stick spray
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
Directions
1. Spray a 4-quart slow cooker with the cooking spray. Place all the ingredients in the slow cooker. Cover and cook everything at low temperature for 8 hours and then at high temperature for 4 more hours, or until the meat is tender.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
Notes
This rich dish, is common at times of parties, or in restaurants, the beef in Cuba is prohibited, but you can eat in private restaurants
Prep Time: 4 hoursCook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
Spiced Biscuit Brownies
I am kind of a chocolate addict…I just love the stuff, and one of the recipes I had been trying to perfect, was chocolate brownies. So after several batches (apologies to my colleagues at work for the extra kilos I have made you put on and to my friends, for the great looking photos that make you want chocolate), I finally managed to come up with a fairly fool proof brownie recipe, and with an added twist.
Ingredients
2 eggs, medium size
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
Directions
Pre-heat your oven to 160 degrees Celsius with hot air, and line a 20 x 30cm baking tray with baking paper.
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Notes
if you want a crispier texture, for an extra 5 minutes. Leave to cool down fully ( I know, this is the hard part, ’cause the smell is amazing….) before cutting into pieces. In an airtight container, these will last up to 3 or 4 days, unless you eat it all before (like me).
Prep Time: 20 minutesCook Time: 26 minutes
Total Time: 45 minutes
Number of Servings: 10
Yield:
Style: European
Solid Honey Tarag
Please take clean tarag and cut open middle leaving base place in solid honey and close on top add chives on top if you have cut thin as reasonable
Ingredients
tarag, 5 packets
honey, 1 jar
chives 1 - 5 bunches
honey, 1 jar
chives 1 - 5 bunches
Directions
clean tarag
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly
Notes
out of love to the Mongol people
Prep Time: Cook Time:
Total Time:
Number of Servings: 5
Yield: as much as you want
Style: European, UK and Ireland
MOJITO CUBANO
This is one of the most consumed drinks by tourism in Cuba, and obvious by the Cubans, a rich cocktail prepared with rum, and a lot of Cuban flavor I hope you enjoy it
Ingredients
The first thing we are going to do is look for a good good Ron, strong if it is the Habana Club brand, much better, preferably a 3 year old. But it can also be worth another white rum of good quality.
It is necessary to look for mint leaves luckily now we find them in any supermarket in the refrigerated section. There is no mojito without mint. The lime is also very important, and can not be substituted for lemon since it would completely change the flavor. Water with gas or soda and sugar are the last ingredients that we will need.
And here with the recipe
Ingredients for the Cuban mojito: After looking for the good Ron, then we are looking for the mint twigs, luckily in Cuba they are in the portals, either in avandonados places, because it is a wild plant, but I think that in your country you can find it in any market. Are needed
1. 2 sprigs of mint or peppermint,
the second is the zucar, in Cuba the brown sugar is used a lot, really, it is advisable to do this with white sugar, it is softer
2. teaspoons of sugar (to consumer taste, but only two are recommended)
3. The juice of 1 lime
4. 45 ml (more or less) of white Ron
5. A bit of crushed or crushed ice
6. Soda or sparkling water to fill 2/3 of the glass
It is necessary to look for mint leaves luckily now we find them in any supermarket in the refrigerated section. There is no mojito without mint. The lime is also very important, and can not be substituted for lemon since it would completely change the flavor. Water with gas or soda and sugar are the last ingredients that we will need.
And here with the recipe
Ingredients for the Cuban mojito: After looking for the good Ron, then we are looking for the mint twigs, luckily in Cuba they are in the portals, either in avandonados places, because it is a wild plant, but I think that in your country you can find it in any market. Are needed
1. 2 sprigs of mint or peppermint,
the second is the zucar, in Cuba the brown sugar is used a lot, really, it is advisable to do this with white sugar, it is softer
2. teaspoons of sugar (to consumer taste, but only two are recommended)
3. The juice of 1 lime
4. 45 ml (more or less) of white Ron
5. A bit of crushed or crushed ice
6. Soda or sparkling water to fill 2/3 of the glass
Directions
Preparation of this classic cocktail.
Cut the limes in half. We are going to use the juice of one lime per drink. We squeeze the limes in a glass.
We add 2 teaspoons of sugar and mix well.
Add the 2 sprigs of mint in the glass, whole, it has to be with stem and everything and gently squeeze the branches with a spoon, enough to release the essential oils of the mint. Be careful not to break the leaves.
insert the crushed ice into the glass halfway up or down.
We add the soda to fill about 2/3 of the glass.
It's time to pour the rum. We start with the amount marked and we try and increase depending on how strong we like the mojito.
Mix everything well and decorate with mint leaves. It can be taken with a straw if you like.
I hope you enjoy it as much as we Cubans do, delicious cocktail for the delights of your palate
Cut the limes in half. We are going to use the juice of one lime per drink. We squeeze the limes in a glass.
We add 2 teaspoons of sugar and mix well.
Add the 2 sprigs of mint in the glass, whole, it has to be with stem and everything and gently squeeze the branches with a spoon, enough to release the essential oils of the mint. Be careful not to break the leaves.
insert the crushed ice into the glass halfway up or down.
We add the soda to fill about 2/3 of the glass.
It's time to pour the rum. We start with the amount marked and we try and increase depending on how strong we like the mojito.
Mix everything well and decorate with mint leaves. It can be taken with a straw if you like.
I hope you enjoy it as much as we Cubans do, delicious cocktail for the delights of your palate
Notes
These ingredients are for a glass of mojito.
Prep Time: 13 minutesCook Time: 11 minutes
Total Time: 30 minutes
Number of Servings: 1
Yield: These ingredients are for a glass of mojito.
Style: Latin American
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