Delicious recipes

Ingredients 11/4 cups all purpose flour 1/4 tsp salt 1/2 cup butter softened (1 stick) 1/3 cup granulated white sugar 1/2 tsp vanilla extract 1/2 cup pista coarsely chopped 1/2 cup dried cranberries chopped Method Mix all purpose flour and salt and keep aside.  Beat butter until smooth. (About 1 – 2 minutes) Add sugar and beat until creamy (About 3 minutes) Add vanilla extract and mix. Stir in the flour-salt mixture and mix gently. Add pistachio. Add the cranberries. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide. Wrap it and place in refrigerator for 2 hours. Preheat oven to 325F. Remove dough from refrigerator and slice into 1 cm thick slices. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown. I sprayed the parchment paper

Ingredients 1 head cauliflower or a 16 oz bag of frozen cauliflower 1 cup shredded cheddar cheese 1/4 cup parmesan cheese 2 large eggs 1 cup bread crumbs panko or italian, I used panko 1/2 teaspoon italian seasoning optional 1/2 tsp cayenne pepper more of less to taste 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic or onion powder olive or canola oil Instructions Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce! Base Recipe adapte

Ingredients For the crust: 2 cups Oreo cookie crumbs (use whole cookies with filling) 5 tablespoons unsalted butter, melted For cheesecake filling: 3 (8 oz) packages cream cheese-softened 1 1/3 cups sugar 1/4 cup cornstarch 3 eggs 1 1/2 tsp. vanilla extract 1/2 cup Baileys Irish cream For Chocolate ganache: 1 1/4 cup heavy cream 12 oz. semi-sweet baking chocolate-chopped Instructions Preheat oven to 350 degrees. Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool. Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!! With electric mixer, mix cream cheese and sugar on medium speed until smooth. Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a

Ingredients For The Crust: 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box) 1/4 cup plain almonds, chopped very fine in food processor 1/4 cup sugar 1/2 cup unsalted butter, melted 1 Tbsp. Amaretto For The Filling: 2 (8 oz.) packages Cream cheese, softened 2 (8 oz.) packages Neufchâtel cheese, softened 1 1/2 cups sugar 4 eggs 3 Tbsp. Amaretto 1 tsp. almond extract 3/4 tsp. vanilla extract pinch of salt 1/4 cup almonds, chopped very fine in food processor 2 oz. Baker's Premium White Chocolate, finely chopped For Topping: 1 (16 oz.) container sour cream 1/4 cup sugar 1 tsp. almond extract 1/2 cup sliced almonds for garnish Instructions Grease a 9 inch Springform Pan and set aside. Preheat your oven to 325 degrees. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust. Spread the crust into your pan evenly and half way up the sides, while pr

INGREDIENTS 60g Plaistowe Premium Dark Chocolate, finely chopped 50g unsalted butter, chopped 100g (1/2 cup) caster sugar 60ml (1/4 cup) hot water 50g (1/3 cup) plain flour 40g (1/4 cup) self-raising flour 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa 1 egg CHOCOLATE MOUSSE 400g Plaistowe Premium Dark Chocolate, finely chopped 100g dark chocolate (70% cocoa), finely chopped 750ml (3 cups) thickened cream CHOCOLATE GLAZE 200g Plaistowe Premium Dark Chocolate, finely chopped 185ml (3/4 cup) thickened cream 2 tablespoons liquid glucose METHOD Step 1 Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter. Step 2 Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seaso

Meatball Ingredients: • 1 pound ground beef (85/15 ratio, organic if possible) • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs • 1 egg, whisked • 1 teaspoon salt • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1 teaspoon dried parsley • 1/2 teaspoon black pepper • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press) • 1/4 cup grated parmesan cheese • Splash of milk or half & half (about 2 tablespoons) Soup Ingredients: • Olive oil (about 2 tablespoons) • 1 onion, roughly chopped • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1 teaspoon dried parsley • Pinch salt • Pinch black pepper • Pinch red pepper flakes (optional) • 8 cloves garlic, thinly sliced • 2 tablespoons tomato paste • 1/4 cup red wine (optional) • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock) • 1 ta

Ingredients 1 small head of cabbage (approximately 1 lb.) 4 small cucumbers 1 can (14 oz.) sweet corn (liquid discarded) 8 oz. ham 1/3 cup chopped scallion 3/4 cup mayonnaise 1 tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. pepper Instructions Slice the cabbage into strips, just like you would for coleslaw. Cut the cucumbers and ham into small cubes. Place all of the ingredients into a large bowl and mix well. Serve immediately. This article and recipe adapted from this site

INGREDIENTS Dry Rub 1 tbsp smoked paprika or regular paprika 1 tbsp Italian seasoning 1 tsp onion powder 1 tsp garlic powder 1/4 tsp red pepper flakes 1/2 tsp salt 1 tsp pepper freshly ground Baked Chicken 2 tbsp olive oil 3 lbs chicken breast boneless and skinless (about 6) 2 tbsp butter unsalted, cut into 6 equal size pieces INSTRUCTIONS Heat the oven to 450 F degrees.  In a small bowl whisk all the dry rub ingredients together; set aside. Pat the chicken breast dry with a paper towel. Drizzle about 1 tbsp of olive oil over the bottom of a baking dish and brush it over the bottom to cover the entire surface. Place the chicken breasts in the baking dish and brush the remaining olive oil over both sides of the chicken. Sprinkle half of the rub over one side of the chicken breasts then flip them over and sprinkle the other side with the remaining rub. Use your hands if necessary to make sure the entire breasts are seasoned.

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.  Fry 2-3 chicken breasts until gol

Ingredients chicken & marinade- 3 chicken breasts (about 2 1/2 pounds) 2 large eggs 1 1/3 cup whole milk 1/2 tsp table salt flour mixture- 3/4 cup all-purpose flour 2 Tbsp ground paprika 1/4 tsp ground pepper 3/4 tsp table salt Cream Mixture- 26 oz cream of chicken soup can, family size 1/4 cup sour cream 1 cup water 1 tsp table salt 1/4 tsp ground paprika 1/4 tsp ground black pepper Toppings- 8 oz bacon, 1/2 pack, cooked 6 oz mushrooms, sliced and sauteed 6 oz shredded cheese, four cheese or mozzarella oil for frying Instructions Cut chicken breast into medium pieces (About 6-7 pieces per chicken).  Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt. Take the chicken from the marinade and coat

Ingredients 4 large boneless skinless chicken breasts, about 6 ounces each 3 tbsp butter 6 cloves minced garlic pinch salt and pepper 1/3 cup honey 2 tbsp whole grain Dijon mustard Instructions Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze. TO PREPARE THE GLAZE Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts

INGREDIENTS 1/2 pound dried linguine 3/4 cup all-purpose flour, divided 1/2 teaspoon fresh ground black pepper, divided 1 teaspoon kosher salt, divided 4 (4 ounce) boneless skinless chicken breasts 1/4 cup extra virgin olive oil 4 tablespoons unsalted butter 1/2 medium yellow onion, grated 5 garlic cloves, minced 1 cup heavy cream 1/4 cup lemon juice 1 cup white wine, (I used Chardonnay) 1/4 teaspoon crushed red pepper flakes 2 scallions, chopped (divided) 2 Roma tomatoes, diced (divided) 1/2 cup fresh grated Parmesan cheese INSTRUCTIONS Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside. Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixtur

Ingredients BREADCRUMBS Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge Oil spray CHICKEN 2 small chicken breasts, around 6-7oz/180-210g each Salt and pepper 4 slices swiss cheese (Note 1) 4 to 6 slices of ham, about 2.5oz/75g (Note 2) METHOD 1: SUPER EASY 3 tbsp mayonnaise 1 1/2 tbsp Dijon mustard METHOD 2: QUICK DREDGE 1 egg 2 tsp plain flour DIJON CREAM SAUCE (MAKES 1 CUP) 1 1/2 tbsp butter 1 1/2 tbsp flour 1 1/4 cups milk (Note 3) 2 tbsp Dijon mustard 3 tbsp parmesan cheese, finely grated Instructions Preheat oven to 200C/390F (standard) or 180C/350F (fan). Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away. Cut a pocket into each chicken breast, as per the photo below. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket,

Ingredients 1½ pounds Chicken Breast boneless and skinless, pounded to ¼ inch thick (2 chicken breasts) 1 teaspoon Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder ½ teaspoon Paprika ¼ teaspoon Fresh Ground Pepper or to taste 2 tablespoons Olive Oil 8 ounces Mushrooms sliced (not too thin) 2 tablespoons Butter 2 tablespoons All Purpose Flour 2 cups Chicken Broth Instructions Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine. Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides with the prepared seasoning mix. Clean the mushrooms and slice them. Don't slice them too thin so they hold up in the sauce. Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken. Cook 3-5 minutes on each side (depending on the thickness