Ingredients For the crust: 1 1/2 cups crushed vanilla cookies 6 tablespoons unsalted butter, melted For the filling: 3 packages (8 oz each) cream cheese, softened 1 cup of sugar 1/4 cup all-purpose flour 4 large eggs 1/2 cup mango puree 1 teaspoon vanilla extract Pinch of salt For the coverage: 1 cup mango puree 1/4 cup sugar 1 tablespoon lemon juice 1/2 teaspoon unflavored gelatin Preparation 1. Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, mix the crushed cookies and melted butter until well combined. Press cookie mixture into bottom of 9-inch cheesecake pan. Bake for 10 minutes and let cool. 2. Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar, all-purpose flour, eggs, mango puree, vanilla extract, and salt. Mix well until the mixture is smooth and homogeneous. 3. Pour cream cheese mixture over cookie crust and spread evenly. Bake for 50-60 minutes, or until center is set. 4. Prepare the topping: In a medium bowl, mix the mango puree, sugar, and lemon juice. Sprinkle the unflavored gelatin over the mixture and let sit for 5 minutes. Then, microwave the mixture for 20-30 seconds or until the gelatin has completely dissolved. 5. Remove the cheesecake from the oven and let cool at room temperature for 15 minutes. Then, pour the topping mixture over the cheesecake and spread it evenly. Refrigerate for at least 4 hours, or until well chilled and firm. 6. Cut the mango cheesecake into portions and serve cold.
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎: • 1 pound chicken breasts, boneless and skinless, cut into 1-inch cubes • Regarding the Chicken • a quarter cup of cornstarch • 2 beaten eggs • 1/2 CUP FLOUR (ALL-PURPOSE) • for frying oil • Honey Sauce Directions • 1/3 cup of honey • 1/4 cup Tamari sauce or low-sodium soy sauce • sesame oil, 1 tbsp • rice wine vinegar, 1 tbsp • 1 tbsp sugar (brown) • 2 garlic cloves, minced • 1/4 cup sesame seeds to serve as a garnish
𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎: 1. In a mixing basin, whisk together the eggs with a fork until well combined. 2. In a dish, whisk together the flour and cornstarch until completely combined. 3. In a deep-frying pan, heat about 3 inches of oil. 4. Each piece of chicken should be dipped in the egg mixture before being dipped in the flour mixture. 5. Cook for 4 to 5 minutes, or until golden brown and crispy, with the chicken pieces in the hot oil. 6. Using paper towels, absorb excess liquid from the chicken. 7. Prepare the honey sauce in the meantime. 8. Add honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic to a skillet over medium heat. To combine the ingredients, whisk them together. 9. Bring the sauce to a boil, then reduce to a low heat and cook for 1 to 2 minutes, or until it has slightly thickened. 10. Remove the pan from the heat and pour the sauce over the chicken. 11. Serve with sesame seeds as a garnish.
2 (15 oz) cans chickpeas (garbanzo beans) drained and rinsed
3 cups finely chopped English or Persian cucumber
2 cups finely chopped, seeded cherry or roma tomatoes
⅓ cup finely chopped red onion
⅓ cup finely chopped flat leaf parsley
½ cup peperoncini, about 8 thinly sliced then roughly chopped, optional
freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
⅓ cup grated, Parmesan or crumbled feta cheese, optional (keep out for vegan version)
Italian Dressing
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
Method
Make the dressing: In a small bowl, combine the garlic powder, oregano, basil, salt, olive oil, vinegar and sugar whisk until combined. Alternatively you can place all ingredients in a small mason jar secured with a lid,shake until combined.
In a large bowl combine the chickpeas, cucumber, tomatoes, red onion, parsley, peperoncini, pepper and lemon juice. Pour the dressing over and mix to incorporate.
If eating right away, mix in the Parmesan or feta and serve. Alternatively you can let the flavors mingle for a few hours covered in the refrigerator. Before serving, add the cheese and give the salad a nice big stir.
Ingredients:�-1 pound of stuffed tortellini, cooked & drained (use your fave)�-3 tablespoons of butter�-2 tablespoons of flour�-1 1/2 cups of half & half�-1/2 teaspoon of salt�-1/2 teaspoon of roasted garlic powder�-1/2 teaspoon of fresh ground black pepper�-1/4 teaspoon of nutmeg�-1 cup of parmesan cheese�-4 ounces of room temperature cream cheese�-1/2 cup of smoked gouda cheese�-16 ounces of frozen spinach, thawed and drained�-a pinch of red pepper flakes
1. In a saucepan, over medium heat, melt the butter. When the butter is melted, whisk in the flour and cook for about 90 seconds until the flour taste has cooked out. �2. Then, add in the half and half and stir well to combine. It’s a good idea to make sure the heat is on high at this point and as soon as it starts to thicken, lower the heat back to medium. �3. Add in all of the other ingredients except the tortellini and stir occasionally to combine well and to prevent from sticking. �4. Once the sauce is thick, toss in the pasta and serve.
Ingredients for shrimp : -1 pound jumbo shrimp, cleaned -1 tablespoon of Old Bay Seasoning -1/2 teaspoon of salt -1 1/2 tablespoons of olive oil
1. Toss the shrimp together with the olive oil, salt, and Old Bay.
2. Get a skillet hot and then sauté the shrimp on both sides until they’re cooked through. Serve immediately.
This is wonderful and sure to become a family favorite! Ingredients 1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1-14.5 oz can of diced tomatoes, drained 1-15 oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2-1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Directions Start by sautéing onions in 2 tablespoon of olive oil until they start to soften. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
* ingredients: ° 1 pound beef-ground ° Olive or canola oil as wanted ° Half a c water ° 1 c ketchup ° 1 tsp brown sugar ° 1 minced garlic clove or ½ teaspoon garlic powder ° 1 chopped red or green pepper ° ½ yellow onion, chop (or small) ° 1 tsp yellow mustard ° 12 slices of American cheese ° 6 slices Texas Toast (see note) * instructions : 1. Heat fry pan on moderate heat. 2. Adding oil. 3. Adding meat, sweet pepper, also onion (& garlic if using fresh). 4. Cook, stirring constantly, breaking up any large pieces of meat with a wooden spoon until meat is fully cooked. 5. Get rid of any excess grease. 6. Turn down the heat. 7. Now add the water, ketchup, mustard, garlic (if using powder), Worcestershire sauce, and sugar. 8. Stir well and cook for 8 minutes or until sauce is thicker. 9. Meanwhile, heat the grill. 10. Grill Texas toast until golden. 11. Now add a piece of cheese to each slice of toast and roast for half a minute. 12. Putting little of meat mixture on top of every piece of toast with cheese. Add another slice of cheese on top. 13. Roast again until cheese melts. Enjoy ! ❤️
➿➿➿➿➿➿➿ 🔸Ingredients🔸 ➿➿➿➿➿➿➿ - 1 cup of grated coconut - 1/2 cup of sugar - 3 egg whites - 1 Teaspoon vanilla extract - 1/4 cup cornstarch - Dulce de leche (needed amount) - Extra grated coconut to decorate ➿➿➿➿➿➿➿ 🔸Instructions🔸 ➿➿➿➿➿➿➿ 1. In a bowl, mix the grated coconut with the sugar. 2. Add the egg whites and vanilla essence. Mix until you get a homogeneous mass. 3. Add the cornstarch and continue mixing until well incorporated. 4. Take small portions of dough and form balls. Then flatten them into disk shapes. 5. Place the discs on a previously greased oven tray or with baking paper. 6. Preheat the oven to 350 °F (180 °C) and bake the coconut discs for about 15-20 minutes or until golden. 7. Remove the discs from the oven and allow them to cool completely. 8. Once the discs are cold, spread a layer of dulce de leche on the bottom of one of the discs, then place another disc on top to form the alfajor. 9. Finally, pass the edges of the alfajor through extra grated coconut to decorate.
