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Ingredients: 3 tablespoons unsalted butter divided 16 ounces large shrimp peeled, deveined, and tails removed 2 cloves garlic minced 2 cups chicken broth 1 cup milk 8 ounces fettuccine noodles dry 1 cup parmesan cheese grated 1/2 cup heavy cream 1/4 teaspoon pepper pinch nutmeg parsley as a garnish Instructions: In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm. Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly). Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions). Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. ...

Ingredients 2 Crescent Roll Tubes 1- 8 oz. package of Philly cream cheese (softened) 2 TB butter (fully melted) 1 tsp lemon juice 1/4 Cup of light brown Sugar 1/2 Cup of regular White Sugar 1 Teaspoon Pure Vanilla Extract Glaze: 1/2 Cup powdered sugar 1 Teaspoon Pure Vanilla extract 4 Teaspoons of milk   Instructions Preheat over to 350F. In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined.set aside. Open your crescent roll tubes but do not unroll them Use a sharp knife to cut through them- slicing them. Make thick slices. Lay each slice on a parchment lined cookie sheet. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling). Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix Brush the mixture over each danish Dollop even amounts of the filling into each of the danishes Bake at 350 for 16-18 minutes or...

INGREDIENTS: soft 6-inch tortillas, ground beef or turkey or even ground chicken, season of your choice (taco seasoning or season salt n pepper), tomatoes, red onion, scallions, cilantro, heavy cream, mild cheddar Colby jack and Monterey Jack cheese, butter, Cajun season (for cheese sauce) and sour cream to top DIRECTIONS: brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in the oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions

INGREDIENTS  125ml Cake flour 125ml cocoa powder 250ml Caster sugar 80ml melted butter 5 eggs Topping and Filling 225g plain cream cheese 125ml unsalted butter 60ml icing sugar 80ml double cream Fresh cherries Icing sugar for dusting 200g of glazed cherries, chopped 290g of Rhodes strawberry jam 225g plain chocolate Instructions Preheat the oven to 180 degrees Celsius.Grease your 8inch round baking tin. Put eggs and sugar in a large bowl and whisk until the mixture is thick. Sift together flour and cocoa to the egg mixture,fold in gently. Pour the mixture into the melted butter and divide the batter into two and bake for 30 to 40 minutes. Cut the cakes into half . For the filling: In a large bowl beat cream cheese and butter until soft and creamy. Add icing sugar then the double cream until well combined. In separate bowl mix the strawberry jam and the chopped cherries together . Spread the cream cheese frosting and top it with cherry topping,repeat layers . Use the remaining cream...

Ingredients: 1 and 1/2 fake condensed milk (below) 2 boxes of light cream 1 cup powdered milk (used nest) 250 ml of skim milk ▪️Ganache 200 g of chocolate (60% bitter) 1 box of light cream Preparation ▪️ Make the ganache Beat all the ingredients in a blender and place them greased with ganache [as shown in the image] and refrigerate until firm. ▪️False condensed milk 1 and 1/2 cup whole milk powder 1/2 cup hot water (no boil required) 1/2 cup skim sugar Beat everything in a blender for 3 minutes, put in a glass jar and refrigerate for 6 hours until very consistent.

Ingredients: 1 slab spare ribs 2 cups vinegar  2 cups lemon juice  2 teaspoons salt  1 tablespoon coarse ground pepper  Florence's Fried Chicken Seasoning, recipe follows 2 cups shortening  Florence's Fried Chicken Seasoning: 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher's grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch Directions: Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning. Heat shortening in a skillet over medium-high heat until melted. Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an addition...

Ingredients PEACH FILLING AND TOPPING: 8 large peaches pitted, peeled and sliced 1/3-½ inch thick ½ cup Brown sugar ½ cup sugar 1 Tablespoon lemon juice 2 Tablespoons corn starch 1 teaspoon cinnamon ¼ teaspoon nutmeg GRAHAM CRACKER CRUST: 3 cups graham cracker crumbs ¾ cup unsalted butter-melted CHEESECAKE LAYER: 3 (8 oz.) packages cream cheese-softened ¾ cup sugar 2 teaspoons vanilla extract 1/3 cup sour cream 4 large eggs-slightly beaten 2 Tablespoons corn starch COBBLER TOPPING: 1 cup all-purpose flour ¼ cup brown sugar ¼ cup sugar 1 teaspoon baking powder ½ teaspoon salt 1/3 cup unsalted butter-cold and cut into small pieces ¼ cup boiling water Instructions  PEACH FILLING AND TOPPING: In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool. GRAHAM CRACKER CRUST: Line the bottom of 9 X 3 inches ...

Ingredients 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing 300g self-raising flour 175g golden caster sugar 1 tsp baking powder 2 tbsp poppy seeds 200ml milk 1 large egg zest 2 blood orange, juice 2½ 140g granulated sugar Instructions  Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned. While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the...

BROWNIE MILKSHAKE INGREDIENTS  RIM & GLASS: 🔹Melted Chocolate or Ganache (see notes) BROWNIE MILKSHAKE: 🔹2 brownies, cut into chunks 🔹4 cups chocolate or vanilla ice cream (8 large scoops), slightly softened 🔹1/4 cup whole milk or heavy cream TOPPING: 🔹Whipped Cream 🔹Melted Chocolate or Ganache 🔹Brownie crumbs 🔹Get IngredientsPowered by Chicory INSTRUCTIONS  FOR THE RIM & GLASS: Using a small spoon, drizzle some melted chocolate or ganache inside of the glass (ganache recipe below). Spoon some more of the chocolate OR ganache over the rim of the glass and allow it to drip down. Place glasses in the freezer while you prepare the milkshake. FOR THE BROWNIE MILKSHAKE: Add softened ice cream, brownie chunks and whole milk to a blender. Blend until smooth. You can add more brownies if desired. Pour milkshake into glasses and garnish with whipped cream, extra ganache or melted chocolate and brownie crumbs. Serve and enjoy!

Ingredients Pretzel Crust 2 cups crushed pretzels 3/4 cup butter melted 3 tablespoons sugar Creamy Filling 8 oz cream cheese softened 3/4 cup sugar 8 oz Cool Whip defrosted Strawberry Topping 6 oz Strawberry Jell-O 2 cups boiling water 4 cups sliced strawberries Instructions Preheat oven to 375°F. Combine crushed pretzels, sugar and butter in a bowl and press into the bottom of a 9x13 pan. Bake 10 minutes and cool completely. In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour. Large mixing bowl combine Jell-O and boiling until jello is dissolved. Allow mixture to sit at room temperature until completely cooled. Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop. Refrigerate until firmly set at least 4-6 hours or overnight. NUTRITION INFORMATION Calories: 244, Carbohydrates: 34g, Protein: 1g, Fat: 12g, Saturated Fat: 7...

INGREDIENTS 1/4 c. balsamic vinegar 3 tbsp. extra-virgin olive oil 2 tbsp. brown sugar 3 cloves garlic, minced 1 tsp. dried thyme 1 tsp. dried rosemary 4 chicken breasts Kosher salt Freshly ground black pepper Freshly chopped parsley, for garnish DIRECTIONS In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper.  Reserve ¼ cup.  Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.

INGREDIENTS CHICKEN WINGS 2 Kg (4 pounds) chicken wings cut into drumettes and flats 1 tablespoon aluminium free baking powder (NOT baking soda) 1/2 teaspoon salt 2 teaspoons garlic powder Pinch of cracked pepper BUFFALO SAUCE: 1/4 cup unsalted butter, melted 1/2 cup Frank's Original Red Hot Sauce 1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes) BLUE CHEESE DIP: 1/2 cup crumbled blue cheese softened 1/3 cup sour cream 1/4 cup mayonnaise 2 cloves garlic minced 1 tablespoon lemon juice Pinch of salt Pinch of cracked black pepper TO SERVE: Ranch dressing Blue cheese dressing (RECIPE AS ABOVE) for serving Celery sticks for serving INSTRUCTIONS Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.  Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl. In a small bowl, combine the ...

For the Cake 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2-1/4 cups granulated sugar 3 large eggs 1 cup buttermilk (low fat is fine) 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe) 2 tablespoons fresh lemon juice For the Syrup 1/3 cup water 1/3 cup granulated sugar 2 tablespoons fresh lemon juice For the Glaze 1 cup confectioners’ sugar 2 tablespoons fresh lemon juice 1/2 teaspoon lemon zest, packed 1 teaspoon unsalted butter, melted How to make it   Preheat the oven to 325°F and set an oven rack in the middle position.Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.In a medium bowl, whisk together the flour, baking soda and salt. Set aside.In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium...

Description Candied Yams to die for! These are a hit with the family and I’ve been asked to make them, not only at Thanksgiving and Christmas but all year round. They are even better the next day! Ingredients 3 pounds Orange Sweet Potatoes Or Yams 4 sticks Salted Butter 2 cups Dark Brown Sugar, Firmly Packed 1 pinch Salt ½ teaspoons Vanilla Preparation  Scrub yams clean and cut into 2-inch thick slices (do not peel). Place in a large stock pot and cover with cold water. Place over medium high heat and bring to a boil. Allow to simmer until fork-tender, about 15 minutes. Carefully drain water and allow yams to cool to the touch. Once they can be handled, peel then place in a 13 x 9 baking dish in an even layer. Melt butter in a medium-sized saucepan over medium high heat. Stir in brown sugar until combined. Allow to boil for 5 minutes, then pull off the stove. Add salt and vanilla, then pour over yams. If making ahead, cover with foil and allow to cool to room temperature before pla...

Ingredients: 1/2 C Butter 2 C Sugar 1/2 C Milk 4 Tbsp Cocoa 1/2 C Peanut Butter 3 1/2 C Quick cooking Oats 2 tsp. Vanilla Instructions: Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Ingredients  1 Cup butter 1 Cup sugar 2 eggs 1 Cup packed brown sugar 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 1/2 tsp baking powder 2 cups flour  2 Cups oatmeal 2 Cups of chocolate chips  Walnuts to taste Directions  Cream together butter and sugars, and add 2 eggs. Add vanilla, soda, salt, baking powder, flour and oatmeal. After all is blended add chocolate chips and walnuts. Drop by large spoon on cookie sheet. Bake at 350* 12-15 minutes.

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Servings: 4 lobster tails Ingredients 4 lobster tails 5 to 6 oz each 1 Tbsp fresh parsley very finely chopped, plus more for garnish 2 garlic cloves pressed 1 tsp dijon mustard 1/4 tsp salt 1/8 tsp black pepper 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lemon juice 4 Tbsp unsalted butter divided Instructions How to Prepare/Butterfly Lobster Tails: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go. Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping ...

INGREDIENTS 2 1/2 cups of Ultramel vanilla custard Sponge cake (cut into small pieces) 175g of plain yogurt Granadilla pulp (no measurements needed) 3 tablespoons of Blueberry sauce 2 cups of Rasberries 1 /2 tablespoon of vanilla extract 2 tablespoons of icing snow Instructions: Whisk together Plain yogurt, 2 tablespoons snow sugar and vanilla extract. Place few cake pieces at the bottom of the glasses,And drizzle with granadilla pulp , then layer the rasberries top of the cake and then custard and yogurt.Pour the blueberry sauce on top.You can repeat the layering. For decoration top each glass with fresh rasberries , blueberries, blackberries and mint leaves . Store in the fridge for few hours.