Food Recipes

This recipe for a Monte Cristo sandwich will have you ever yearning them morning, noon, and night. It’s an smooth twist at the simple ham and cheese aggregate, and oh so very pleasing. Plus, it’s the right region for leftover ham.

When you have leftover ham, you are making sandwiches. at the least we do. And not simply any sandwich, a Monte Cristo. Yeah. That’s what I’m speaking about.

If you’ve by no means enjoyed a Monte Cristo, well, we’ve got to trade that. what’s a Monte Cristo you assert? basically it’s just the first-class ham and cheese sandwich ever! And it’s so cosmopolitan-ish sounding too.

Of route, this sandwich is on the decadent facet, so it’s now not an all-the-time kind of element. but if you are making plans a brunch, or have leftover ham in need of a job, provide this Monte Cristo a attempt. I suppose you’ll be glad you probably did.

INGREDIENTS

•  2 eggs
•  pinches of salt and pepper
•  4 slices sturdy white bread (or white bread of preference)
•  2 tablespoons yellow mustard
•  2 tablespoons mayonnaise
•  1/2 pound thick sliced baked ham
•  1/2 ounce, weight shredded gruyere cheese
•  additional salt and pepper to taste
•  2 tablespoons butter

INSTRUCTIONS

1. Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
2. Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
3. Heat skillet over medium heat. Add butter; allow to melt.
4. Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

Chocolate fudge cake is a simple, one-bowl chocolate cake recipe that makes a fantastic wet and chocolaty fudge cake.

There’s just something that’s so gratifying approximately a slice of rich, moist chocolate cake. This chocolate fudge cake is a easy cake. It’s made in a single bowl, and it’s clean to combine up by hand.

But don’t permit its simplicity fool you! this is a extraordinary moist, first rate chocolaty cake!

It makes an ideal chocolate birthday cake, but it’s smooth enough to whip up on a weeknight. So, it’s ideal for whenever the cravings for chocolate cake strike.

INGREDIENTS

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 2 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup warm water

INSTRUCTIONS

1. Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.** Set aside.
2. In a large bowl, whisk the oil and sugars together until combined. It will look like wet sand. 
3. Whisk in the eggs one at a time.
4. Add the sour cream and vanilla, and whisk until combined.
5. Add flour, cocoa powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.
6. Stir in the warm water just until combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out with a few fudgy crumbs attached.
9. Place the pans on a wire cooling rack and let cool for 20 minutes.
10. Run a thin knife around the edge of each cake to loosen it from the pan, and then invert the cakes onto the rack. I like to lightly spray the cooling rack with nonstick spray to keep the cake from sticking.
11. Let cool completely before frosting.

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the center East and North Africa. It’s a simple mixture of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make again and again.

There’s excellent Mediterranean weather 12 months spherical in Tel Aviv, however allow me let you know, the meals scene is sincerely some thing to write down home approximately. I ate. And ate. And ate. everything is clean, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream town for vegetarians and people who much like exceptional food.

How lovely is that single-serving element served up in a mini sauté pan? Shakshuka with clean squeezed juice and a aspect of fruit, yes please! but as this will be a brand new recipe for many of you.

Shakshuka is a traditional North African and center japanese dish and one which’s eaten for breakfast or any meal of the day. It’s crafted from simple, wholesome elements and is vegetarian. Shakshuka actually method “a mixture” and the conventional version makes use of tomatoes, onions and spices because the base with eggs poached on top.

INGREDIENTS

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

INSTRUCTIONS

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.

Creamy Parmesan One Pot fowl and Rice is a creamy bird and rice recipe made easy!  The best bird and rice full of juicy bird and cheese.

Fowl and rice is something this is very nostalgic for me.  I constantly looked ahead to a huge tacky casserole pan complete of gooey chicken and rice goodness.  It became asking loads as a child due to the fact my mom can’t stand rice!  What a sweetie she is for still cooking it up for me besides.

Essentially, my aim here became to simplify one in all my fave adolescence dinners right into a truly short one pot dinner.  if you are a normal follower you furthermore may understand I don’t have a hassle the use of canned soups. 

However, i like using all sparkling substances whenever viable. It’s simply as budget-pleasant and easy, there’s genuinely no motive now not to!

Ingredients

• 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
• 4 Tablespoons Butter
• 1 Large onion, Diced
• 3 Cloves Garlic, Minced (3 Teaspoons)
• 2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Pepper
• 1 Teaspoon Salt
• 2 1/2 Cups Chicken Broth
• 1 Cup long grain white rice
• 1/2 Cup Heavy Cream
• 1/2 Cup Freshly Grated Parmesan Cheese
• Parsley for serving, Optional

Instructions

1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
3. Cook and stir for 5 minutes until chicken is golden on all sides.
4. Add the garlic and cook for one more minute, stirring constantly.
5. Add the chicken broth and rice to the pan and stir.
6. Bring to a boil, then reduce the heat to medium low.
7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
8. Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

Say hello to your new preferred one skillet bird dinner that’s topped with a lemon garlic butter cream sauce! I used skinny fowl breasts, but this recipe might be scrumptious with boneless fowl thighs too!

This one skillet fowl recipe is my go to bird dinner of the week decade. this recipe calls for simply one pan. this means that, we make the fowl and the sauce – that’s proper – in only uno skillet-o. We’re speaking smooth fowl, covered in a lemon garlic butter sauce that’s creamier that some thing you’ve had before. someone, please, throw a few capers up inside the sauce!

We’re the usage of lots of the equal elements like butter, lemon juice, garlic, crimson pepper flakes, and parsley. What takes this hen dinner to the next degree is fowl broth and a huge splash of heavy cream. The sauce has a pleasant creamy consistency that would taste top notch tossed in some angel hair pasta. 

Get the ones hen breasts cooking on both aspects. You don’t must worry approximately cooking the hen all of the way through. We’re simply trying to get a few color on the hen and for all those brilliant taste bits to shape within the backside of the pan. The ‘taste bits’ are going to be deglazed with fowl broth and lemon juice to make the lemon garlic cream sauce for this skillet fowl.

Ingredients

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

Instructions

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

5 Million greenback Dip is handiest 5 components and they don’t call it million greenback dip for nothing!  it is so deliciously addicting and may be the most important hit anyplace it is going! 

This dip has mayonnaise, green onions, cheddar cheese, and Viscount St. Albans bits.  if you are trying to substitute the mayonnaise you may use greek yogurt, or maybe sour cream, however the mayonnaise is a key component in bringing this dip all together.  

I cherished all of the elements in this dip and the slivered almonds had been my favored component!  They brought the appropriate crunch to this dip.

It is a should make dip to your subsequent football birthday celebration or amassing.  each person received’t be capable of get sufficient of it!  you will fast see why it is referred to as a million dollar Dip!

Ingredients

• 5 green onions,chopped
• 8 oz cheddar cheese,shredded
• 1½ cups mayonnaise
• ½ cup real bacon bits
• ½ cup slivered almonds

Instructions

1. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Mix until combined and chill for at least 2 hours. Serve with your favorite crackers.

The last Cadillac margarita recipe!  What makes it an closing?  The premium components, of route!!  And the scrumptious stability of flavors!  Many people attest that this is the satisfactory margarita ever!

This become the satisfactory margarita that you may purchase.  It had some mid range components and it came with a side shot of Grand Marnier, which is taken into consideration top class. however as opposed to the usage of the liquors they did, I upped the sport and use the elements i love the maximum.

I floated them within the cocktails, despite the fact that the Grand Marnier doesn’t live afloat; it delicately slinks down into the glass.  if you stir the Cadillac margarita, it’ll flip a lovable golden colour!

And did  that human beings drink frozen beverages a good deal quicker than cocktails made at the rocks?  They do.  It’s due to the fact humans see the separation that happens in a frozen drink, when you drink the Cadillac margarita on the rocks, you can savor the drink by means of sipping it at your own rate.

Ingredients

• 4 ounces Patron Silver tequila or other brand
• 2 ounce Cointreau or triple sec
• 4 ounces fresh lime juice
• 2 ounce simple syrup
• 2 ounce Grand Marnier divided

Tools

Garnish

• 2 lime wheels
• salt for glass rims

Glassware

• double old fashioned glasses or
• margarita glass

Instructions

1. Fill your shaker 3/4 full with ice
2. Add tequila, Cointreau, lime juice and simple syrup
3. Wet rim of glass with water or lime juice
4. Dip glass into plate of Kosher salt
5. Pour 1 ounce of Grand Marnier into each shot glass, set aside
6. Cap shaker and shake for 30 seconds
7. Add extra ice to both glasses and pour contents of the shaker equally between the two glasses, being careful not to pour it over the salted rims
8. Put lime wheels on the rim of the glasses
9. Set shots of Grand Marnier beside glass of margarita
10. Serve
11. Pour Grand Marnier into margarita or do it as a shot
12. Lick some salt off rim
13. Sip drink
14. Smile
15. Enjoy

These Lemon Raspberry Bars are the real deal. They are so easy to make and have the most amazing flavor to them. I don’t know what I love better, the raspberry lemon topping, or the thick crust.

This is the perfect summer dessert in my book. I love chocolate and usually prefer my desserts to be rich and chocolatey, but this dessert and creamy and cold… and amazing. If you need to impress someone with a delicious dessert, this is the one to make.

Regular sweetened condensed milk would work great for these bars. I was trying to save a little extra sugar and fat intake, but regular would definitely work.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

Ingredients

Crust:

• 1 1/2 cup graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 1/4 cup sugar
• Zest of one lemon

Filling:

• 2 large egg yolks
• 1 (14 oz) can fat free sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

1. Preheat the oven to 350F. Spray a 8×8″ baking dish with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.
6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

I am so excited to proportion this recipe with you men nowadays! It’s a recipe this is SO easy to make and one the children clearly cherished. In truth, we’ve already made it twice this month. It’s for hot canine Nuggets! 

I had noticed a similar recipe in one in every of my many magazines and knew I had to give it a try. Hers seemed a bit greater complicated, so I desired to make it extra easy. fortuitously, we cherished how it became out and are excited to have a new recipe absolutely everyone inside the own family loves.

You notice, we’re now not exquisite fancy around those elements and tend to have warm puppies or corn dogs every month. due to the fact we’ve them every month, I experience find it irresistible receives a touch uninteresting so I wanted so that it will attempt a “new edition” of this traditional meal and turned into pleased at how easy and scrumptious they have been. In reality,  they may be so simple even the youngsters can help lead them to. All you actually should do is slice up the hot puppies, wrap them in small portions of crescent dough and also you’re completed. easy, right?

Those men are so yummy and easy to make, this means that I’m certain we’ll be making them more frequently.

Ingredients

• 5 hot dogs
• 1 can crescent rolls
• ketchup and mustard for dipping

Instructions

1. Begin by preheating you oven to 400 degrees.
2. Slice your hot dogs into thin pieces (ours were about half inch each). Set aside.
3. Roll out your crescent dough and press the seams together.
4. Cut into 8 strips. Then cut lengthwise into 8 more strips. You should end up with 64 1.5 inch x .5 inch pieces.
5. Wrap the hot dogs in the crescent pieces and place on a parchment paper lined baking sheet.
6. Bake for 8 to 9 minutes. Serve warm. ENJOY!

Moist chocolate cake is full of a fluffy white frosting and cherries and blanketed and crowned with more frosting, chocolate or even extra cherries making this Black forest Cake one addicting treat.

With regards to cake this Black woodland Cake recipe is the one you want to maintain handy! full of taste, it’s far a stunning traditional cake that everyone will adore!

Good enough, by now you all have to understand that I’m addicted to cake. I’m no longer to particular at the kind of cake…sheet, bundt, cup, roll, but in all genuinely, layer cakes are my weak point. i love frosting, and i love filling, so from time to time only a ordinary cake that has frosting on pinnacle simply isn’t sufficient for this sugar addict.

I’m a massive fan of black woodland. you may see my love with those Black wooded area Waffles, Black wooded area Cupcakes and Black woodland candy Rolls! there is some thing about the taste of chocolate and cherries that just reels me in and keeps me coming back for greater!

Ingredients

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder unsweetened
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1 cup coffee cooled
• 1/2 cup vegetable oil
• 2 tsp vanilla
• Homemade cherry pie filling or 1 21 oz can cherry pie filling
• 1/2 semi-sweet baking chocolate bar shaved

Frosting:

• 2 1/4 cups heavy cream
• 1 1/2 block cream cheese room temp
• 2 1/4 cup powdered sugar
• 1 1/2 tsp vanilla

Instructions

1. Preheat oven to 350.
2. Line 2 9″ round cake pans with parchment paper and spray the edges with non-stick cooking spray.
3. Mix together in big bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt till mixed.
4. Upload in eggs, buttermilk, espresso, oil and vanilla and keep to mix till easy. don’t worry if the batter is runny, it is supposed to be.
5. Pour batter frivolously into pans and bake for approximately half-hour or till middle springs again when touched and toothpick comes out smooth.
6. Take away from oven and permit cool for approximately 5-10 mins then turn out onto cooling racks to cool absolutely.
7. If you are making homemade cherry pie filling now could be the time to do it, otherwise bypass to subsequent step.
8. To make your frosting beat your whipping cream on high till stiff peaks form, set apart.
9. In every other bowl beat your cream cheese, powdered sugar and vanilla until combined and fluffy. Fold the cream cheese aggregate into the whipped cream combination till blended, set apart.
10. To gather cake, layer one in every of your cake layers to turntable or cake stand.
11. Top with approximately 3/four-1 cup of your frosting and 3/four-1 cup of your cherry pie submitting, location other layer on pinnacle.
12. Spread approximately three/four of the relaxation of the combination over tops and facets of cake until included.
13. Press your shaved chocolate onto aspects of cake.
14. Area final frosting into piping bag fitted with your favorite adorning tip and pipe round pinnacle and sides of cake.
15. Unfold the ultimate cherry pie topping on top of the cake.
16. Cut and serve, refrigerate any final cake.