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Easy Christmas and Valentine's Desert
This is and awesome dessert at Christmas!
So quick and easy - oh so impressive!
For Christmas and Valentine's Day.
Ingredients
1 pkt Jelly, any flavor but a red one will be the one!
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
Directions
Make up jelly according to package directions.
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Prep Time: 5 minutesChill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Cook Time: 60 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 5
Yield:
Style: European, Belgian
Easy Sweet & Sour Pork Filling for tacos or over rice
Crockpot easy!!
Ingredients
pork butt roast
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
Directions
Slice 2 onions and put in bottom of crockpot..(no liquid at all needed)
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
Notes
Great filling for tacos served with sour cream as a garnish for the tacos...or served over rice, makes it more of a chinese dish...
freezes well if you made too much. I freeze in quart bags.
Prep Time: 7 minutesfreezes well if you made too much. I freeze in quart bags.
Cook Time: 8 hours
Total Time: 8 hours, 7 minutes
Number of Servings: 10
Yield: 10 servings
Style: American, Midwest
Herbal Mushroom Black Chicken Soup
In summer, it is easy to suffer from insomnia, fatigue, dizziness, and lack of energy all day long. Treat yourself to a bowl of black chicken soup!
Especially sisters can replenish qi and blood before and after menstruation, making people feel more energetic, and cooking is also a very ritual thing, which can increase the fun of life and is quite interesting.
At the same time, after a day's work, drinking a sip of soup can relax the body and sleep well
Ingredients
According to personal taste and family needs
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
Directions
very simple!
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
Notes
advantage
Nourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Prep Time: 20 minutesNourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Number of Servings: 3
Yield: one pot
Style: Asian, Chinese
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Prairie Baked Beans
This was built using trial and error starting from some pointers from my father 30 years ago(I've always loved cooking) I have never written it out before and it is always evolving so bare with me.
Ingredients
As I am Canadian this will be a mish-mash of metric and imperial.
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
Directions
Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Notes
If you are going for presentation and want it to look cool/nice/whatever, remove the lid for the last 1/2 hour of the bake time and weave bacon across the top and sprinkle with fresh chives. Switch to broil for the last 15 minutes.
These can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Prep Time: 8 hoursThese can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Cook Time: 6 hours
Total Time: 14 hours
Number of Servings: 8
Yield:
Style: Canadian
Fun tropical fruit smoothies that boost your daily vitamin intake and improve your digestion
This recipe was designed through trial and error but is really easy to make, refreshing and quite delicious.
Ingredients
There are no set weights and measures for this recipe. Simply use as much of each fruit as you want, in combination with the others, and as much fruit juice/water that you think will give you the consistency that you desire.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
Directions
a. Pour about 1 to 2 cups of fruit juice/water into the blender mug, according to the quantity of fruit you wish to blend. Then add the frozen chunks of fruit, and top this off with the Vitamin C crystals.
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
Notes
Not all fruit may be ideal for this recipe. I've tried adding watermelon and even honey dew melon, and the latter combines with the others, much better than the former. All in all, it's especially good early in the morning before breakfast, or during the day before lunch.
ENJOY!!!
Prep Time: 2 minutesENJOY!!!
Cook Time: 3 minutes
Total Time: 5 minutes
Number of Servings: 3
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Beef stroganoff
Creamy tasty yummy
Ingredients
1 tblspn oil
1 tblspn butter
1 thinly sliced onion
1/2 lbs sliced button mushroom
1 lbs sliced beef steak
1/4 cup brandy
Salt
Pepper
1/2 cup beefstock
1 tspn whole grainmustard
1 bayleaf
1 cup sour cream
4 chopped parsley
1 tblspn butter
1 thinly sliced onion
1/2 lbs sliced button mushroom
1 lbs sliced beef steak
1/4 cup brandy
Salt
Pepper
1/2 cup beefstock
1 tspn whole grainmustard
1 bayleaf
1 cup sour cream
4 chopped parsley
Directions
- Stir fry the onion , the mushroom and the beef
- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice
Prep Time: 10 minutes- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Eastern European, Russian
Cumin lamb stir fry
Exotic and delicious
Ingredients
450 grms sliced boneless lamb
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
Directions
- Stir fry all the ingredients except green onion + cilantro for 5 minutes in mwdium heat
- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Prep Time: 10 minutes- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 3
Yield:
Style: Asian
Braised Pork Belly
I got the recipe from my neighbour when i was in Shanghai . This recipe is the authentic one .
You will be addicted with this yummy in your tummy meal .
Have a nice try
Ingredients
340 gr lean , skin on pork belly
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
Directions
- Cut the pork meat into chunks
- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Prep Time: 15 minutes- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Cook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
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photographic description; processes and ingredients yummy Golden Crust
Home baked Gluten Yeast Free multigrain bread mixing process using pictures
Ingredients
Ingredients includes ground dried Gooseberry (Golden Fruit), Diced Dates, Raisins, Blueberries, Apple pieces and Longan fruits other mix fruits found Aldi's mixed nuts. The freshly ground fruits + mixed nuts including, Walnuts, Almond, Cashew, Brazil, Hazel, also includes Sunflower and Pumpkin seeds, Pine nuts, Goji berries other secret nuts herbs, seeds and spices, including a teaspoon apple cider vinegar, teaspoon macadamia-nut-oil (Drum 58 of course!), ¼ teaspoon of Manuka honey...
250gm "Laucke Gluten Free Easy Bakers mixed grain flour" Wheat, Yeast & Dairy Free. I use a mixer to mix into batter (not a dough) after weighting-out 250gm flour into the 200ml of warm water that has the macadamia-nut-oil, honey and apple cider, in warm water, that helps to warm up the loaf and helps activate the baking soda. It rests in warmed oven for just over 1/2 an hour as long as its mainly Laucke four.
I've also been warming up the Cuisinart oven first by running its steam function for four minutes before putting the batter mix into Baking Paper lined Baking lined dish (no mess Charlie) then it rests in the oven for about 35 minutes, that provides time for the Baking Powder to release carbon dioxide. It rises also little air pockets form. Cuisinart ovens bread setting it steams for 5 minutes and bakes for further 30 minutes at 190 deg.
Laucke easy bakers gluten yeast free Meals and Grains flour is self-rising, it has Baking Powder in it, no yeast
(the flour already has Baking soda, also known as sodium bicarbonate in it, which is widely used in baking because it has leavening properties, meaning it causes dough to rise by producing harmless carbon dioxide)
If you can't get Laucke Gluten Yeast free or any other Gluten Yeast free self-rising flour. Gluten Yeast free plain flour or multigrain then you can add 12.5 g of Baking Powder to every 250g of flour. I have been adding a small part teaspoon of organic Moringa Leaf Powder, Mango powder + type of seaweed Spirulina.
250gm "Laucke Gluten Free Easy Bakers mixed grain flour" Wheat, Yeast & Dairy Free. I use a mixer to mix into batter (not a dough) after weighting-out 250gm flour into the 200ml of warm water that has the macadamia-nut-oil, honey and apple cider, in warm water, that helps to warm up the loaf and helps activate the baking soda. It rests in warmed oven for just over 1/2 an hour as long as its mainly Laucke four.
I've also been warming up the Cuisinart oven first by running its steam function for four minutes before putting the batter mix into Baking Paper lined Baking lined dish (no mess Charlie) then it rests in the oven for about 35 minutes, that provides time for the Baking Powder to release carbon dioxide. It rises also little air pockets form. Cuisinart ovens bread setting it steams for 5 minutes and bakes for further 30 minutes at 190 deg.
Laucke easy bakers gluten yeast free Meals and Grains flour is self-rising, it has Baking Powder in it, no yeast
(the flour already has Baking soda, also known as sodium bicarbonate in it, which is widely used in baking because it has leavening properties, meaning it causes dough to rise by producing harmless carbon dioxide)
If you can't get Laucke Gluten Yeast free or any other Gluten Yeast free self-rising flour. Gluten Yeast free plain flour or multigrain then you can add 12.5 g of Baking Powder to every 250g of flour. I have been adding a small part teaspoon of organic Moringa Leaf Powder, Mango powder + type of seaweed Spirulina.
Directions
Notes
enjoy happy lock-down baking using a Cuisinart oven that includes a steam function, I've found mine does a brilliant .
Prep Time: 60 minutesCook Time: 35 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 20
Yield: slices
Style: Australian and New Zealander
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