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Thursday, October 26, 2023




Ingredients :

For the Dough:

  • All-Purpose Flour: 3 cups
  • Salt: 1 teaspoon
  • Unsalted Butter (chilled): 1/2 cup (1 stick)
  • Cold Water: 1/2 cup
  • Egg Yolks: 2 (divided)

For the Filling:

  • Ground Beef (or chopped leftover roast): 1 lb
  • Waxy Potatoes (red or Yukon gold): 1 lb, diced
  • Carrots: 2, peeled and diced
  • Onion: 1 small, diced
  • Worcestershire Sauce: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Dried Rosemary: 1/2 teaspoon
  • Dried Thyme: 1/2 teaspoon
  • Kosher Salt and Freshly Ground Black Pepper: to taste

Instructions :


  1. In a sizable bowl, combine flour and salt.
  2. Introduce cold, cubed butter. Integrate it into the flour using two forks, a pastry blender, or even your fingers until the mixture resembles breadcrumbs.
  3. In a separate bowl, mix water with one egg yolk. Gradually introduce this to your flour blend. Combine until the flour is fully incorporated.
  4. Transfer the dough onto a clean surface. Knead until it binds well.
  5. Wrap the dough using cling film and let it chill for a minimum of 30 minutes.


  1. On medium-high heat, season the beef with salt and pepper, and brown it in a large skillet. Once done, transfer it to a bowl.
  2. In the same skillet, toss in potatoes, onions, and carrots. Cook until they soften. If necessary, introduce some olive oil or butter.
  3. Incorporate garlic, rosemary, and thyme. Cook for another minute.
  4. Splash in the Worcestershire sauce and cook for an additional minute.
  5. Combine this mixture with the beef. Season appropriately and allow it to cool.


  1. Preheat your oven to 400°F. Prep a baking sheet with parchment paper.
  2. Flour your surface and segregate the dough into 6 portions. Roll them into 3/8-inch thick circles. Trim any excess edges if required.
  3. Wet the dough’s edges with water. Spoon the beef filling onto the dough, ensuring to leave a half-inch border.
  4. Fold the dough over the filling and seal by crimping the edges or pressing with a fork.
  5. Shift the pasty onto the baking sheet. Ensure to make three small slits atop each for venting.
  6. Blend the remaining egg yolk with 2 tablespoons of water. Brush this over each pasty. Bake them until they achieve a golden brown hue, which should take 30-40 minutes.

Note: To freeze some pasties, avoid the egg wash and bake them for just 20 minutes. When you’re ready, apply the egg wash to the frozen pasty, and bake at 400°F for an additional 20 minutes.


Meatloaf Recipe




  • 400 gr minced beef,
  • eight fresh sausages,
  • olive oil,
  • three onions,
  • a glass of sherry wine,
  • half a teaspoon ground cinnamon,
  • black pepper,
  • 3 tablespoons ketchup,
  • salt,
  • one egg,
  • 80 gr breadcrumbs,
  • 1 tablespoon Worcestershire sauce,
  • 1 tablespoon of soy sauce.


  1. Preheat the oven to 180º. Peel the onions, chop them and put them to poach in a frying pan with oil. We let it brown a little, taking care not to burn and add the sherry, allowing it to reduce.
  2. Remove from the heat, transfer to a bowl and add the minced meat and the contents of the sausages, soy sauces, Worcestershire and ketchup, pepper, salt, breadcrumbs, and egg and stir until well mixed.
  3. We take an elongated baking pan and grease it with oil. We distribute the mixture by pressing it to make it compact and bake for 40 minutes.
  4. Take out of the oven and let stand for an hour; cut into pieces and serve warm.

Strawberry Crunch Pound Cake



Strawberry Crunch Pound Cake

  • Cook Time: 45 min
  • Servings: 8
  • Prep: Easy



  • 1/2 Cup Shortening
  • 2 sticks butter ( softened )
  • 2 (1/2) Cups sugar
  • 1 ( 3 oz. ) Package Instant Vanilla Pudding
  • 1 (3 oz. ) Package Strawberry Jello
  • 5 eggs
  • 1 Cup milk
  • 3 Cups flour
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking powder

Strawberry Crunch Topping:

  • 2 Tablespoons butter
  • 1 ( 3 oz.) Package Instant Vanilla Pudding
  • 1 ( 3 oz.) Package Strawberry Jello
  • 1 teaspoon flour


  • 1 ( 8 oz.) Package cream cheese ( Softened )
  • 8-10 oz. Ounces Marshmallow Fluff



  1. Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time.
  2. Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer. This just keeps the flour from flying everywhere when you turn your mixer on.
  3. Pour batter into a bundt pan that has been well greased with shortening. Use a wooden spoon to smooth batter around the pan. Bake @ 300 degrees for 1(1/2) hours.
  4. Allow cake to cool for 10 – 15 minutes then carefully turn out on a clean surface to allow cake to finish cooling. Once cake is completely cool, frost it and top with strawberry crunch, recipes below.

Crunch Topping:

  1. In a small bowl add 2 Tablespoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).
  2. Use a fork to crumb together. Bake Crumbs at 350 degrees on a greased cookie sheet for about 10 minutes, or until slightly browned, stirring every few minutes.


  1. In a small/medium bowl add cream cheese and marshmallow fluff. Use a hand mixer to mix together till fluffy.


Peanut Butter Balls with Chocolate Rice Krispies




  • 1 cup of crunchy peanut butter
  • 6 tablespoons of honey
  • 1/8 teaspoon of salt
  • 3 cups of Rice Krispies cereal
  • 1 1/2 cups of vegan chocolate chips


  1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
  2. Time to melt some goodness! In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
  3. Once the mixture is smooth and melted, take it off the heat. Now it’s time to add the Rice Krispies cereal. Stir it in until all the cereal is coated and mixed well. You want every bite to be packed with that peanut butter flavor.
  4. Get your muffin pan ready and evenly distribute the mixture into the liners. Press it down firmly to make sure everything sticks together nicely. You don’t want any crumbly treats!
  5. Now for the chocolaty goodness. In another saucepan over low heat, melt those vegan chocolate chips. Keep stirring constantly until they’re perfectly melted and smooth. Be careful not to burn it!
  6. Spoon the melted chocolate over each treat in the muffin pan, making sure to distribute it smoothly and evenly. Get creative and make some swirls or patterns if you’re feeling fancy.
  7. It’s time to chill out! Pop the muffin pan in the refrigerator and let the treats firm up. It won’t take too long, just enough time to build up your excitement.
  8. Once they’re firm and ready to go, take them out of the fridge. Peel off the liners and get ready to indulge in these irresistible Peanut Butter Rice Krispies Treats. Share them with friends or keep them all to yourself – no judgment here!
  9. So, go ahead and treat yourself to these delectable goodies. They’re the perfect combination of sweet, crunchy, and chocolaty goodness that will satisfy your cravings in no time. Enjoy every bite and savor the deliciousness!






  • 1/2 pound chopped pecans
  • 1/2 pound chopped walnuts
  • 2–3 tablespoons ground cinnamon
  • 1 pound package of phyllo dough
  • 1–1/2 cup melted butter
  • 2–1/2 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon lemon peel
  • Mix the walnuts in a large bowl and mix with the ground cinnamon. Sit aside.


  1. Butter a 9×13 inch baking dish.
  2. Place 2 sheets of paper in the bottom of the prepared dish. Spread generously with melted butter.
  3. Sprinkle 2-3 tablespoons of the walnut mixture on the face. Repeat layers until all nuts, butter, and chips are used.
  4. Finish with about 6 layers of edges on top. If you still have a little butter left over, spread it over the top layer.
  5. With a very sharp knife, cut all the layers of baklava. Cut 3-4 slices lengthwise.
  6. Then make diagonal cuts to make diamond shapes.
  7. Bake in a 350-degree oven for 45 minutes, until golden brown and crisp.
  8. While the baklava is baking, heat the honey in a saucepan until it comes to a boil. Add the vanilla flavor and lemon peel.
  9. When the baklava is cooked in bread, immediately pour the honey mixture over it.
  10. Let it cool completely in the skillet.


Sunday, May 7, 2023

Mississippi Pot Roast Recipe



Ingredients :

  • 3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
  • 1 packet au jus mix, (1 oz), or brown gravy mix
  • 1 packet ranch mix, (1 oz)
  • 1/4 cup unsalted butter
  • 8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.


Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Enjoy !!

Slow Cooker Jambalaya



Ingredients :

• 2 chicken breasts skinless, boneless, cut into chunks

• 1 pound andouille sausage links sliced

 1 can diced tomatoes 28 ounces

• 1 large onion chopped

• 1 red bell pepper finely chopped

• 2 stalks celery thinly sliced

• 2 cups chicken broth

• 1/2 teaspoon dried thyme

• 2 teaspoons dried oregano

• 1 tablespoon Cajun seasoning

• 1/2 teaspoon cayenne pepper

• 1 pound shrimp 13-15 count

Directions :

• Add all the ingredients except the shrimp into the slow cooker and stir.

• Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

• Serve over rice.

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