Sunday, February 15, 2015

Cowboy Casserole

Cowboy Casserole
Recipe from:  blogchef
Image credit: Bobby
Cowboy Casserole

“Like most casserole recipes, this cowboy casserole is quick and easy to prepare. If you are looking for a simple dish to prepare for a busy weeknight, this recipe is perfect for you.” Bobby

Ingredients:

½ lb lean ground beef

1 (8 ¾ ounces) can whole kernel corn (drained)

2/3 cup condensed cream of chicken soup (undiluted)

½ cup shredded cheddar cheese (divided)

1/3 cup 2% milk

2 tablespoons sour cream

¾ teaspoon onion powder

¼ teaspoon ground black pepper

2 cups frozen tater tots

Directions:

Preheat the oven to 375 degrees °F.

In a large skillet cook the ground beef over medium-heat, while breaking up into chunks with 
a spatula, until no longer pink.

Stir in the corn, soup, ¼ cup of cheese, milk, sour cream, onion powder, and ground black 
pepper.

Place 1 cup of the tater tots onto the bottom of a greased 3-cup baking dish.

Layer the beef mixture on top of the tater tots.

Layer the remaining cheese and tater tots on top of the ground beef mixture.

Place into the oven and bake, uncovered, for 20-25 minutes or until bubbly.

Read more and enjoy this amazing recipe and many more when visiting blogchef



Tie Me To The Bedpost #2

Tie Me To The Bedpost #2
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Tie Me To The Bedpost #2

“As with many popular cocktails, there can be quite a few variations to the original recipe.  Some keep the same name, while others simply have a number attached to it.  Such is the case for our featured cocktail.  Considering its name, this is a rather mild, but certainly delicious drink.  It features the subtle flavors of Peach, Almond, Orange, and Pomegranate, and would be a great choice at any Happy Hour.  We hope that you enjoy this provocative concoction... Tie Me To The Bedpost #2.  Cheers!”  hamptonroadshappyhour

Thanks to our friends at Jon Margeaux for the pewter accented glassware!

Ingredients:

1 oz. Vodka

1 oz. Amaretto

1 oz. Southern Comfort

2 oz. Orange Juice

1 oz. Grenadine

Cherry to garnish

Directions:

Combine the ingredients in an ice filled cocktail shaker. 

Cover, shake well, strain into an ice filled Rocks glass, insert a couple of sipping straws, 
garnish accordingly, and get ready for some fun with your... Tie Me To The Bedpost #2.  
Enjoy!


Read more and enjoy this amazing recipe and many more when visiting 


Saturday, February 14, 2015

Vanilla and Lemon Sliced Loaf Cake

Vanilla and Lemon Sliced Loaf Cake
Recipe from:  bestestrecipes
Image Credit: Maria
Ingredients:

6 oz butter, softened, plus extra for greasing

6 oz golden caster sugar

3 large eggs

Grated zest 1 lemon

Few drops vanilla extract

3 ¼ cups self-rising flour

Preparation:

Heat oven to 340 °F.

Butter and line the base of a 2 lbs loaf tin with greaseproof paper.

Using an electric whisk, beat together the butter and sugar until light and creamy then beat 
in the eggs one at a time.

Add the lemon zest and vanilla.

Now beat in the flour until you have a thick batter.

The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a 
splash of milk.

Tip the batter into the tin and smooth over the top.

Bake for 55 minutes to 1hr or until a skewer inserted in the middle comes out clean.

Remove from the oven then leave to cool for 15 minutes then remove from the tin, peel 
away the paper and leave on a wire rack to cool completely before slicing.


The loaf will keep in an airtight container for three days.




Shrimps Scampi (Camarones al Ajillo)

Shrimps Scampi (Camarones al Ajillo)
Recipe from: bestestrecipes
Image credit: Maria
Shrimps Scampi (Camarones al Ajillo)

“We regard this particular Spanish recipe for shrimp in garlic oil as the basic recipe for Camarones al Ajillo: fast, easy and delicious!” Maria

Ingredients:

1 tablespoon butter

2 tablespoons Olive Oil (for sautéing, so not Virgin Extra)

1½ pounds of peeled and clean shrimps

6 cloves garlic, finely cut

1 tablespoons lemon juice

4 tablespoons Chardonnay white wine

1 Red Chile Pepper, in slices

1 Red Pepper elongate

2 tablespoons, chopped parsley

2 tablespoon, chopped chives

1 teaspoon Sea Salt to taste, at the end

1 teaspoon paprika

1 dash red pepper flakes

Preparation:

In a big skillet melt the butter.

Add the olive oil.

Sauté the garlic over medium heat, one minute.

Add the shrimp and sauté the mix at medium high heat for 3 minutes.

Add the lemon juice and wine.

Add the chives.

Add the red chile pepper and sauté that a bit as well.

Add the red pepper elongate and sauté that a bit as well.

Add the parsley.

You have now created spicy garlic oil that's ready to receive the shrimp.

Let reduced and marinate in these liquids.

Cook over low heat for 30 minutes or until the shrimp are done. Always checking them and 
wiggling.

Serve in a flat bowl; sprinkle the one teaspoon of sea salt over the shrimp.

Garnish with some chopped parsley, optional. That's it!


¡Buen Provecho!

Tuesday, February 3, 2015

Chocolate Oreo Cheesecake

Chocolate Oreo Cheesecake
Recipe from: foodiebaker
Image credit: Jasline
Chocolate Oreo Cheesecake

“I used Belcolade 55% chocolate and found the cheesecake still a little sweet. Will use a 70% chocolate in the future! Jasline

Ingredients:

Crust:

250 to 275 grams Oreo cookies (about 27 cookies)

85 to 90 grams unsalted butter, melted

Cheesecake:

500 grams cream cheese, at room temperature

100 grams caster sugar

4 large eggs

1 teaspoon vanilla

150 ml sour cream, at room temperature

1 teaspoon cocoa powder, dissolved in 1 tablespoon hot water

1 tablespoon corn starch

175 grams dark chocolate, melted and cooled

15 Oreos, crushed into big chunks

Method:

Crust:

Crush the Oreo cookies in a large ziplox bag or using a food processor.

Mix in the melted butter.

Press the Oreo mixture firmly into an 8-inch spring form / loose-bottom tin.

Chill in the refrigerator for 15 minutes.

Cheesecake:

Preheat the oven to 160 degrees Celsius.

In a large mixing bowl, beat cream cheese and sugar on medium speed until sugar has 
been incorporated, about 3 minutes.

Beat in the eggs one at a time, incorporating at low speed and scrapping down the sides 
after each addition.

Beat in the vanilla.

With the mixer still on low speed, beat in the sour cream, cocoa powder mixture, and corn 
starch and cooled melted chocolate.

Stir in the crushed Oreos with a spatula.

Using a fork or skewer, poke holes all over on the bottom of the crust.

Pour in the filling and smooth the top with a spatula.

Drop the tin several times on the table counter to release large air bubbles.

Bake the cheesecake (I baked mine without the water bath) for 50 minutes to 1 hour.

You should be able to see a very slight wobble in the cheesecake.

Place the cheesecake (in the tin) on a wire rack and let cool completely.

Refrigerate for at least 4 hours or overnight.

Remove the cheesecake and transfer to a serving platter.

For a clean cut, dip the knife into hot water, wipe dry with paper towel, slice, then repeat.

Dust with icing sugar and serve.

Read more and enjoy this amazing recipe and many more when visiting foodiebaker

Zucchini fritters

Zucchini fritters
Recipe from: chichoskitchen
Image credit: Cherine
Zucchini fritters

“Zucchini fritters are incredibly easy to make and great to eat with fresh sliced cucumbers, some lemon wedges or tzaziki. In this recipe, I used kashkaval cheese, but you can substitute it with feta cheese or even Parmesan.” Cherine

Ingredients:

3 to 4 medium sized zucchini

2 eggs

2 tbsp bread crumbs

3.5 oz (100 g) grated kashkaval cheese (you can use crumbled feta cheese also)

1 grated onion

2 tbsp dill, chopped

2 tbsp parsley, chopped

2 tbsp coriander, chopped

Salt and pepper to taste

Directions:

Grate the zucchini coarsely and put into a colander.

Sprinkle lightly with salt and toss, then leave for 20 minutes to drain.

Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry ]
with kitchen paper.

In a bowl, combine all ingredients.

Form zucchini patties with your hands.

Heat some oil in a large skillet, and brown them on both sides.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen


Sunday, February 1, 2015

Vampire's Kiss

Vampire's Kiss
Recipe from: hamptonroadshappyhour
Imagen credit: hamptonroadshappyhour
Vampire's Kiss

“The term "Vampire's Kiss" comes from the method in which the vampire bites its victims, essentially giving them an "eternal" kiss.  After sampling several variations of this tasty blood red cocktail, we pass along the recipe that seemed to have the simplest ingredients and the easiest directions.  We hope you enjoy the......Vampire's Kiss!!!!” hamptonroadshappyhour

Ingredients:

1 oz. Vodka

1 oz. Chambord (or Raspberry Schnapps)

1 oz. Strawberry Pucker (or Sloe Gin)

3 oz. 7-Up

Cherry to garnish (or a set of wax fangs)

Directions:

Combine the Vodka, Chambord, and Strawberry Pucker into an ice filled cocktail shaker. 

Cover, shake well, and strain into a Martini glass. 

Top it off with the 7-Up, add a cherry or any spooky Halloween garnish you might have, and 
serve immediately.

Do enjoy the Vampire's Kiss.

Read more and enjoy this amazing recipe and many more when visiting 


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