Ribeye steak

 

STEAK AND PINEAPPLE

 

                      STEAK AND PINEAPPLE

INGREDIENTS:

1 lb. top sirloin cut into bite size strips

½ tsp cornstarch

1 T soya sauce

2 green bell peppers

1 large clove garlic

1 8 oz can pineapple tidbits (drained)

SAUCE

INGREDIENTS:

½ cup ketchup

4 T sugar (or Stevia)

2 T soy sauce

2 tsp. Worcestershire sauce

DIRECTIONS:

Mix sauce. Set aside.

Dissolve cornstarch in 1 T soya. Add beef. Toss to coat. Set aside

Put garlic and peppers in a skillet with 1/4 cup water. Cook on medium until water is gone. Peppers may not look done and that’s ok. Set aside.

Heat 2 T oil. Brown beef. Add peppers, sauce, and pineapple. Serve over rice.

TASTY CHOCOLATE CAKE

 

                    TASTY CHOCOLATE CAKE

INGREDIENTS

1 cup of hot milk

3 eggs

1 cup cocoa powder

2 cups flour

6 tablespoons of butter

2 cups sugar

2 teaspoon baking powder

INSTRUCTIONS

Beat all the dough ingredients in a mixer until all are mixed except the baking powder, after mixing add the baking powder and beat for about 15 seconds. Place in a greased round mold with a hole in the center. Bake for about 40 minutes in a medium oven (180°C).

FILLING

2 boxes of light milk cream

8 tablespoons of cocoa powder

Mix everything in the pan, turn on the heat and when it starts to boil, wait 5 minutes and turn off the heat, wait for it to cool and fill the cake.

Cut the cake into layers and wet with a syrup of 500ml of water and 100ml of condensed milk (mix well and drizzle over the cake).

after the cake, filling, cake filling (water the cake with the syrup.

Ganache:

300 g of melted milk chocolate and half a box of light milk creme.

Mix everything together and pour it over the cake.

Cherry Dr Pepper Cake

 

                     Cherry Dr Pepper Cake

Looking to impress with your baking skills? Try this decadent Cherry Dr Pepper Cake!   Rich chocolate meets the tangy sweetness of cherries in this mouthwatering dessert. Perfect for parties or a cozy night in!

Ingredients:

15.25 ounce box super moist chocolate fudge cake mix, dry

12 ounces Dr. Pepper Cherry, room temperature

18 ounces maraschino cherries, divided

1 cup salted butter

7 cups powdered sugar

Directions:

Preheat oven to 350°F (175°C). Spray a 9x13x2 baking pan with cooking spray and set aside.

In a large bowl, combine the cake mix and Dr. Pepper Cherry. Whisk until well combined.

Remove 24 cherries from the jar, remove stems, and cut cherries into fourths. Stir these cherries into the cake batter until evenly distributed.

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Bake in the center of the oven for 30 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, in the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat the butter until light and fluffy, about 3 minutes.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add 6 tablespoons of maraschino cherry juice and beat until the frosting is light and fluffy.

Once the cake is cool, frost with the cherry buttercream and garnish with remaining cherries.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Steak and Shrimp Stir Fry

 

                Steak and Shrimp Stir Fry

Ingredients:

- 1 lb beef steak, thinly sliced

- 1 lb shrimp, peeled and deveined

- 2 tablespoons vegetable oil

- 1 bell pepper, sliced

- 1 onion, sliced

- 2 cloves garlic, minced

- 1/2 cup soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon honey

- 1 teaspoon ginger, grated

- Salt and pepper to taste

- 1/2 cup green onions, chopped

- 1 tablespoon sesame seeds

Directions:

1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the beef slices and stir-fry until they are just cooked through. Remove from the skillet and set aside.

2. In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and stir-fry until they turn pink and are cooked through. Remove from the skillet and set aside with the beef.

3. Reduce the heat to medium and add the bell pepper and onion to the skillet. Stir-fry for 2-3 minutes, or until they start to soften. Add the minced garlic and ginger, and stir-fry for another minute.

4. Return the beef and shrimp to the skillet. Add soy sauce, oyster sauce, and honey. Stir well to combine all the ingredients and cook for another 2-3 minutes, or until everything is heated through and coated with the sauce.

5. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Make donuts using canned biscuits! OMG they are addicting!

 

Make donuts using canned biscuits! OMG they are addicting!

Ingredients:

1 can refrigerated biscuit dough 8 biscuits

2 cups vegetable oil or other neutral cooking oil

For the filling:

1 package instant vanilla flavored pudding mix 3.4 oz

2 cups heavy cream or half & half

For the glaze:

½ cup Nutella or other chocolate hazelnut spread

2 cups powdered sugar

¼ teaspoon salt

½ teaspoon vanilla extract

3-4 tablespoons milk

Instructions:

Line a baking sheet with parchment paper. Remove and separate biscuits and place them an inch or two apart on the parchment.

Pour the cooking oil into a medium or large pot and heat over medium to medium high heat until the oil reaches a temperature of 350 degrees F.

Carefully lower one or two biscuits into the oil to begin frying. Cook for 1-2 minutes or until the underside of the donuts are golden brown. Flip donuts with a fork or pair of tongs and repeat cooking 1-2 minutes on the other side.

Remove donuts and place on a paper-towel lined plate to drain the oil. Repeat frying one-two donuts at a time until all donuts are cooked. While the donuts are cooling, make the filling:

In a mixing bowl, combine the pudding mix and heavy cream until smooth and set aside to thicken. It will become very thick!

Next, make the glaze:

In a small, microwave safe bowl, heat the Nutella for about 20 seconds or until softened, but not hot. You should be able to stir it easily with a spoon.

Sift the powdered sugar into a mixing bowl, then add the Nutella, salt, and milk. Mix with a whisk until smooth and combined.

Fill and top the donuts:

Fit a piping bag with a Bismark tip or cream piping nozzle, and fill the bag with the pudding mixture.nsert the piping tip into one edge of each donut and squeeze gently to fill the donuts with the pudding.

After filling the donuts, gently dip each one into the Nutella glaze and allow the excess to run off.

Set the glazed donuts on your prepared baking sheet and serve immediately.

Cajun fried shrimp

 

                      Cajun fried shrimp

Ingredients:

Crunchy shrimp:

• 12 large raw prawns, peeled but tails remaining

• Half a cup of vegetable oil

• All-purpose cup of flour

• ½ teaspoon fresh lemon peel

• Half a teaspoon of salt

• 1 1/2 teaspoons of Cajun spice

• 1 large egg

• 1 tablespoon of milk

• 1 cup panko bread crumbs

For Cajun Sauce:

• Half a cup of mayonnaise

• 2 tablespoons of sour cream

 1 tablespoon ketchup

• 1 teaspoon Cajun seasoning

Instructions :

Cajun sauce

• Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.

Cajun Crunchy Shrimp

• Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.

• With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.

• Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it's ready. Don't add shrimp too soon.

• Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.

• Shrimp cooked 90 seconds per side. Gently turn the shrimp over, but if the bread starts with the rusk, allow more time. The shrimp will not stick to one until the bread is cooked.

• Take the shrimp out of the pan and place it on a plate lined with a paper towel. Serve on the spot with Cajun sauce.