Author: Admin

Ingredients:

1 small (3.4 ounce) box Instant Chocolate Pudding Mix
1 cup Baileys Irish Cream
1 cup milk
3 cups whipped topping
1/4 cup Creme de Menthe liqueur
12 Oreos, crushed
3 tablespoons hot fudge topping

Instructions:

Prepare Pudding: In a small mixing bowl, combine chocolate pudding mix, Baileys Irish Cream, and milk. Whisk for 2 minutes; let stand for 5 minutes to set.
Make Whipped Topping: In a separate mixing bowl, combine whipped topping and Creme de Menthe.
Assemble Parfaits: Drizzle hot fudge inside parfait dishes. Spoon the pudding mixture and whipped topping mixture into separate piping bags or Ziplock bags; cut off the tip of each bag. Pipe into parfait dishes, alternating between pudding mixture, whipped topping mixture, and crushed Oreos.

Glass 1
Ingredients:
Oatmeal
Banana 
Strawberries 
Grapes 
Lettuce 
Milk 

Glass 2
Ingredients:
Walnuts
Peach 
Banana 
Blueberries 
Spinach
Milk 

Glass 3
Ingredients:
Almonds
Lettuce 
Pears 
Berries
Pineapple 
Milk 

Glass 4
Ingredients:
Carrot 
Banana 
Cucumber 
Spinach
Milk 

Glass 5
Ingredients:
Strawberry 
Pineapple 
Banana 
Milk 

Glass 6
Ingredients:
Walnuts
Banana 
Blueberries 
Strawberries 
Oatmeal
Milk 

Ingredients:
4 cups of cooked white rice
2 carrots
1 medium onion
1 clove garlic
1 tablespoon fresh ginger
1 cup bean sprouts
3 eggs
1 pinch of black pepper
1 teaspoon salt
3 tablespoons of soy sauce
2 tablespoons of sunflower oil
2 tablespoons of sesame oil
Preparation:
1. Cook the four cups of white rice with water and a little salt.
2. Meanwhile, prepare the vegetables. Peel the carrots and cut them into small squares, the same size as the onion, chop a teaspoon of fresh ginger and garlic. Wash the bean sprouts well. Leave everything in separate containers.
3. In a pan pour the vegetable oil. If you don’t have the special pot called a wok, don’t worry, you can do it in any other, as long as it’s deep.
4. Cook the vegetables until tender, starting with the carrot, then add the garlic, onion and others. Add salt and pepper to taste.
5. Pour in the sesame oil little by little.
6. Place the three eggs in a bowl and beat them together. Then pour them into the wok.
7. By then, the rice should have been cooked. Strain it and place it in the pot. Mix everything and fry for three minutes.
8. Add the soy sauce, mix and cook for a minute.
9. Serve. You can decorate with sprigs of chives and bring the soy sauce so that if they wish, diners can add more

Ingredients:

8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Directions:

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

 Hey, foodie friends! I’m so excited to share a family favorite of ours that has become our go-to summer sensation! It’s a vibrant Broccoli Salad, loaded with the freshest of broccoli, tangy dried cranberries, crunchy sunflower seeds, and irresistible bacon bits. All this goodness is swirled in a delightfully creamy homemade dressing. 

One of the best things about this salad? It’s a make-ahead marvel! Whip it up, let the flavors mingle in the fridge, and voila – you’re the star of the potluck or BBQ party! Trust me; everyone will be asking you for the recipe. 

We’re a family of veggie lovers, and this Broccoli Salad has a special place in our hearts (and stomachs!). The best part? It’s SO simple to make, and it’s always a runaway hit. I promise you, there won’t be any leftovers! 

Here’s what you’ll need:
 2 12-ounce bags of raw broccoli
 1/2 cup of red onion, finely chopped
 1 cup of mild shredded cheddar cheese
 1/2 cup of cooked bacon, chopped (bacon bites work too!)
 1 cup of creamy coleslaw dressing (I love Kraft’s version)

And now, the magic:
 Simply combine all the ingredients in a large bowl.
 Mix it all up until everything is coated in that delicious dressing.
 Pop it in the fridge for a couple of hours to let the flavors truly meld together.

And that’s it! Feel free to adjust the recipe to your liking; more cheese, more dressing, it’s your call.

This beautiful bowl serves 4-6. Enjoy, and don’t forget to share your Broccoli Salad pics! 

Ingredients:

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

PREPARATION:

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Enjoy !

Enjoy !

Ingredients:

You will need the following ingredients for this recipe:

Regarding the beignets:

One tasse of raw carrots

One tasse of ribbed carrots

One teaspoon of finely chopped parsley (yellow, green, and russe)

Half a tasse of finely chopped onions

Two tasses of râpé cheese (cheddar, mozzarella, or blend)

Half a tasse of flour for every use

1/2 teaspoon of maïs semoule

Two large eggs

Half a teaspoon of milk

1 cup of coffee with a chemical levure

One coffee cup of sel

Half a cup of black pepper with coffee

One cuillère of coffee powdered almonds

One cuillère à café au poivre

One soup spoonful of fresh persil or dried coriander (facultatif)

Regarding the friture:

Vegetable oil for friting

PREPARATION:

Step 1: Get the veggies ready
Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon and

Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and

pas détrempé.

Finely chop the onion and peppercorns.

Step 2: Get the paste ready

In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and

onion rings cut in half.

Pour le fromage râpé sur les légumes et bien mélangez.

Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,

Ail powder with paprika.

Pour le lait en fouettant après avoir battez les œufs dans un autre bol.

Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.

blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an

extra milk a little bit.

Step 3: Lightly fry the beignets

Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.

Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.

from the cuillère to create little galettes.

Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.

Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.

Step 4: Serving
Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.

You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.

crème or spicy mayonnaise.

Advice for the ideal beignets

Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.

veggies to keep the croustillant beignets fresh.

Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.

very well.

The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated

As you may imagine, the beignets will get greasy from absorbing too much oil.

In summary

Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils

are ideal for satisfying your savory cravings and a great way to include more vegetables.

in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.

Appreciate it!

Enjoy !