food

Compiled Recipe – Creamy Spaghetti Squash

Creamy Spaghetti Squash

Ingredients:
* 1 medium sized spaghetti squash
* 1 tbsp. (15 mL) olive oil
* pinch of salt
* 1 small onion, finely diced
* 1 clove of garlic, minced
* 1 tsp (5 mL) oregano
* 1 tsp (5 mL) basil
* 1 cup (250 mL) 10% cream
* 1 tbsp. (15 mL) flour
* salt
*pepper

Preparations:
1) To start, pre-heat your oven to 375°F.

2) Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.

3) In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.

4) Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!

food

Compiled Recipe – Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

Ingredients:
* 1 ½ cup flour
* 1 tsp. salt
* 1 cup unsalted butter
* 1 ½ cup granulated sugar
* 1 tbsp. lemon zest
* 4 eggs
* 2 tbsp. fresh lemon juice
* 1 cup powdered sugar
* 2 tbsp. fresh lemon juice
* 2 tsp. lemon zest

Preparations:
1) Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.

2) Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.

 

 

food

Compiled Recipe – Cinnamon Marshmallow Mug Brownie

Cinnamon Marshmallow Mug Brownie

Ingredients:
* 2 tbsp. unsalted butter
* 2 tbsp. dark chocolate chips
* 2 tbsp. self-rising flour
* 1 tbsp. light brown sugar
* 1 large egg yolk
* ½ tsp. vanilla extract
* ¼ tsp. ground cinnamon
* 2 Campfire Holiday Mix Marshmallow Cinnamon Stars
* whipped topping and additional star marshmallows for topping

Preparations:
1) In a microwave safe mug, combine butter and dark chocolate chips. Microwave for 30-45 seconds or until melted. Stir. Add flour, sugar, egg yolk, vanilla, and cinnamon. Stir. Tear marshmallows into pieces and stir into batter. Microwave for 45 seconds or until center looks set. Be careful not to over bake. Allow brownie to cool for several minutes. Top with whipped topping and additional marshmallow star.

2) Enjoy!

food

Compiled Recipe – Queso De Bola Biscuits

Queso De Bola Biscuits

Ingredients:
* 1 ½ cup flour
* ½ tbsp. baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ¼ tsp ground black pepper
* ½ tsp sugar
* 1/3 cup butter, frozen
* ½ cup queso de bola, grated
* ½ cup plain yogurt, chilled
* ¼ cup milk, chilled
* ¼ cup butter, melted
* 2 tbsp parmesan cheese
* 2 tbsp parsley, chopped

Preparations:
1) Pre-heat oven to 375◦F. In a large bowl, mix flour, baking powder and soda, salt, sugar and pepper. Toss in frozen butter and cheese into flour mixture. Beat yogurt and milk together. Fold into butter-flour mixture only until wet.

2) Using an ice cream scooper, spoon onto a non-stick baking sheet, leaving about 2 inches between each biscuit. Brush tops with melted butter, and top with parmesan cheese and parsley. Bake until biscuits are browned and cooked through. Serve hot with pastel.

 

 

food

Compiled Recipe – Easy Fried Chicken Tenders

Easy Fried Chicken Tenders

Ingredients:
* 500 grams chicken tenders
* 1 cup flour
* 1 tsp onion powder
* 1 tsp salt
* ¼ tsp pepper
* 2 eggs
* 1 ½ cup breadcrumbs
* salt (to taste)
* ground black pepper (to taste
* oil (for pan frying)

Preparations:
1) Season chicken tenders with salt and pepper. Set aside.

2) Make breading station: In a shallow dish, mix flour, garlic and onion powder, salt and pepper. In another shallow dish, lightly beat eggs. In yet another dish, place breadcrumbs. Using one dry hand, coat chicken tenders, one at a time, in flour. Transfer to egg dish and roll in egg to coat. Using the other hand, transfer to breadcrumbs. Coat in breadcrumbs and set aside. Repeat with all tenders until are all coated.

3) Heat enough oil in a frying pan place over medium heat. Once oil is hot, place chicken one at a time, turning over, for even browning on all sides. Remove from oil and drain on paper towels. Serve with dips and fried rice.

 

food

Compiled Recipe – Chocolate Dipped Palmiers

Chocolate Dipped Palmiers

Ingredients:
* flour (for dusting)
* 1 (378 gram) pack puff pastry
* 1 cup sugar
* 1 tbsp ground cinnamon
* 350 grams bittersweet chocolate

Preparations:
1) Pre-heat oven to 350◦F. Line a baking sheet with parchment paper or a silicone mat.

2) Lightly dust a clean work surface with flour. Using a rolling pin, roll out the puff pastry into a 12×12-inch square, about ¼-inch thick. Dust the puff pastry with some flour.

3) Combine sugar and cinnamon in a bowl. Sprinkle on both sides of the puff pastry.

4) Fold the bottom edge of the pastry inward until it reaches the middle part. Repeat with the top edge until both edges meet in the middle. Fold in half to close the pastry.

5) Slice pastry into ½-inch thick strips and arrange on the baking sheet.

6) Bake in the pre-heated oven for 25 minutes or until golden brown. Transfer to a wire rack and let cool.

7) Meanwhile, melt the dark chocolate in a double boiler. Dip cooled palmiers one at a time and return to the rack. Let chocolate set before serving.

 

 

food

Compiled Recipe – Yema Cake

Yema Cake

Ingredients:

(For the cake)
* 4 egg, whites only
* ¼ tsp cream of tartar
* ¼ cup white sugar
* 1 ¼ cups flour
* ½ tsp salt
* 1 tsp baking powder
* ¼ cup white sugar
* 4 egg, yolks only
* 1/3 cup full cream milk
* 1 tsp vanilla
* ¼ cup vegetable oil
* lemon zest (optional)

(for the yema glaze)
* 14 oz condensed milk
* 3 egg, yolks only
* ½ tsp salt
* ½ tsp vanilla
* cheese (grated), for garnish (optional)

Preparations:
1)  Position a rack in the center of the oven and preheat at 350ºF. Line the bottom of a 6-inch square cake pan with parchment paper.

2) To make the cake, place the egg whites and cream of tartar in a clean mixing bowl and beat for 2 minutes or until they reach soft peaks. Put mixer on medium speed: slowly add sugar and whip for another 2 minutes until the whites are glossy and still hold soft peaks.

3) In a separate bowl, combine the flour, baking powder, salt, and sugar and mix well with a wire whisk.

4) In a large mixing bowl, beat the egg yolks, milk, vanilla, oil, and lemon zest until they are combined. Add the flour mixture and beat on medium until everything is well-combined.

5) Using a rubber spatula, gently fold the whipped egg whites into the flour mixture in batches. Do not overmix.

6) Transfer the batter into your prepared pan. Alternatively, split the batter evenly into two pans. Bake for 40-45 minutes or until the top springs back when pressed lightly and the top of the cake doesn’t stick to your fingertips. Let the cake rest for a minute in the pan before turning it out to cool on a wire rack. Gently peel off the parchment and let the cake cool to room temperature.

7) Make the yema glaze: combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling.

8) Spread yema glaze onto cooled cakes. If desired, sprinkle grated cheese on the top of the cake.

 

 

 

 

 

 

 

food

Compiled Recipe – Filled Doughnuts

Fillet Doughnuts

Ingredients:
* 2 tbsp warm water
* 1 tbsp active dry yeast
* ¾ cup warm milk
* ¼ cup sugar, plus 1 ½ cups to coat
* 1 large egg
* ¼ cup shortening
* 2 cups all purpose flour
* ½ cup cake flour
* ½ tsp salt
* 4 cups corn oil (to fry)
* 1 ¼ cups milk
* yolks from 2 large eggs
* 1/3 cup sugar
* 2 tbsp cornstarch
* ½ tbsp vanilla extract
* 2 tbsp butter
* 1 cup whipping cream, whipped to still peaks

Preparations:
1) Place warm water in the bowl of an electric mixer fitted with the dough hook attachment. Sprinkle yeast over. Let it stand for 5 minutes or until foamy.

2) Add milk, ¼ cup sugar, egg and shortening. Mix on low speed for 3 to 5 minutes.

3) Combine flours and salt in another bowl; mix well.

4) Add 1 cup of flour mixture to milk mixture and mix on low speed for 3 to 5 minutes.

5) Add remaining flour mixture, ½ cup at a time. Knead dough for about 10 minutes on low speed or until dough is smooth, elastic and pulls away from the sides of the bowl. (Note: You can add 1 to 2 tablespoons all purpose flour if dough is still sticky after 15 minutes of kneading.)

6) Transfer dough to a greased bowl and cover with plastic wrap. Allow to rise until double in size, about 30 minutes.

7) Meanwhile, make the vanilla cream filling: Place milk in a saucepan and bring to a boil.

8) Whisk together yolks, sugar, cornstarch and vanilla in a medium bowl. Pour half of the hot milk into the yolk mixture; mix well. Pour milk-yolk mixture back into the saucepan. Whisk continuously over medium heat until thick, about 10 to 12 minutes. Add butter and mix well.

9) Transfer mixture to a large bowl and place plastic wrap directly on the surface. Let cool to room temperature then chill in the refrigerator.

10) Gently fold 1 cup chilled vanilla mixture into whipped cream; whisk lightly. Transfer to a pastry bag fitted with a no. 7 plain round tip. Refrigerate until ready to use.

11) Once dough has doubled in size, gently punch down then turn onto a lightly floured surface. Roll out using a rolling pin until 1/3 –inch thick.

12) Cut dough into circles using a floured 3 ½-inch round cookie or doughnut cutter. Transfer rounds to parchment paper-lined sheet pans. Allow to rise, uncovered, until double in size, about 15 to 20 minutes.

13) Heat oil to 350˚F in a deep, heavy-bottomed pan. Slide doughnuts into the hot oil using a wide spatula or turner. When they rise to the surface, turn them over. Fry until golden on each side.

14) Remove from a pan using a slotted spoon. Drain on a wire rack. Let cool for a few seconds. Place remaining sugar on a plate. Coat doughnuts with sugar. Transfer to a wire rack and continue to cool.

15) Make a hole on the sides of the doughnuts using the piping tip. Squeeze in filling. Serve immediately.

 

food

Compiled Recipe – Baked Potatoes

Baked Potatoes

Ingredients:
* 6 pieces medium potatoes
* 4-5 cloves garlic, minced
* ¼ cup butter
* 4-5 strips of bacon
* 1 cup quick melting cheese
* 1 medium onion, sliced thinly
* ¼ cup mushroom, sliced thinly
* 1 tbsp flour
* 1 ½ cups beef broth
* salt (to taste)
* pepper (to taste)

Preparations:

(To make the boiled potatoes) :
1) Boil potatoes in a pot of salted water for 15 minutes. Drain out water and pat dry.

2) Brush the skin of each potato with vegetable oil and arrange in a foil-lined aluminum pan.

3) Make a deep X cut on top of each potato and put in a 400°F oven for 20 minutes.

(To make the toppings)

*Classic Garlic Butter*
1) Melt butter on a pan over low heat. Add minced garlic and cook until slightly brown.

2) Top on boiled potatoes. Add salt and pepper to taste.

*Crunchy Bacon and Cheese*
1) Cook strips of bacon on a pan over medium heat until crispy.

2) Slice into bits and top potatoes along with shredded quick melting cheese.

3) Broil for 2-3 minutes or until cheese melts.

*Savory Mushroom Gravy*
1) Sauté onion and mushroom in oil and butter over medium heat.

2) Add flour and beef broth. Mix until sauce is thick.

3) Top on boiled potatoes and season with salt and pepper.

 

food

Compiled Recipe – Lemon Bars

Lemon Bars

Ingredients:

(For base)
* 2 cups sifted flour
* ½ cup powdered sugar
* 1 cup butter

(For top)
* 4 large beaten eggs
* 2 cups white sugar
* 1/3 cup lemon juice
* ¼ cup flour
* ½ tsp baking powder
* ½ tsp fresh lemon rind (optional)

Preparations:
1) For the base mix the butter into the flour and sugar.

2) Mix with hands until it clings together.

3) Press into a 13 x 9 x 2-inch pan.

4) Bake at 350°F for 20-25 minutes or until lightly browned.

5) For the filling, beat together eggs, sugar and lemon juice.

6) Sift together flour and baking powder.

7) Stir into egg mixture.

8) Pour over baked, cooled crust.

9) Bake at 350°F for 25 minutes.

10) Cool and sprinkle with powdered sugar.

11) Cut into bars.