Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells

• Yield: 6 meals
• Preparation time: 15 minute
• Cooking time: 25 minute
• Total time: 40 minute
• College: Main course
• Cuisine: American
• Author: Sabrina Snyder

Philly Cheesesteak stuffed shells made from ground beef, cheddar, peppers and onions with creamy sauce to drizzle over the shells.

ingredients

• 1 pound lean minced beef
• 2 spoons butter
• 1 small yellow onions diced
• 1 a small green pepper diced
• 2 spoons ketchup
• 1 spoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces cheddar cheese chop into small cubes (split)
• 24 jumbo pasta shells cooked
• 1 spoon cornstarch
• 1 cup milk (I used the whole one)
• 1 cup beef soup

instructions

Note: Click the times in the instructions to start the kitchen clock while cooking.

1. Preheat oven to 350 degrees.
2. Add ground beef to a large cast iron skillet (this goes very well) and brown until a dark brown crust appears before the beef is separated.
3. Whisk the beef and brown until a deep crust appears on about 50 percent of the beef.
4. Remove the beef (you can leave the fat in) and then add the butter and onion and pepper.
5. Leave brown for 1-2 minutes before mixing, then leave brown for 1-2 minutes before mixing again.
6. Add the beef back to the pan.
7. Add the ketchup, Worcestershire sauce, salt and black pepper to the pan and stir.
8. Remove it from the heat and insert it into the pasta shells.
9. Coat each shell with cheese cubes (use half the cheese to do this).
10. On the same pan, add beef broth, milk and cornstarch and whisk before turning the heat back on.
11. Add the rest of the cheddar cheese a little at a time until it boils for 3-5 minutes or until thickened.
12. Pour about half the sauce around the shells.
13. Bake in the oven for 10 minutes for the cheese to melt.
14. Serve with remaining sauce.

Prescription notes

A place-specific recipe.

Nutrition information

Yield: 6 servings, quantity per meal: 464 calories, serving size: 4, calories: 464g, carbohydrates: 33g, protein: 32g, fat: 22g, saturated fat: 12g, cholesterol: 100mg, sodium: 754mg, potassium: 545mg, Fiber: 1g, Sugar: 5g, Vitamin A: 660g, Vitamin C: 17.9g, Calcium: 344g, Iron: 2.8g

Source link

Read More

Brown Sugar And Cinnamon Fruit Salad

This simple fruit salad recipe has the simplest topping of two ingredients - just brown sugar and cinnamon! Feel free to mix any fruit you like and reduce sugar if desired.

• 1 pound strawberries
• 2 kiwi
• 1 cup grapes
• 1 cup chopped pineapple fresh or preserved
• 6 ounces raspberries
• 6 ounces blueberries
• 1/4 cup Brown sugar
• 1 teaspoon ground cinnamon

1. Rinse all fruits well.
2. Slice the quarters into strawberries and slice the kiwi. Cut the grapes in half.
3. Add all the fruit and brown sugar and cinnamon to a large serving bowl and stir gently to combine.
4. Cover tightly and refrigerate for 30 minutes before serving.

To make in advance, combine all the chopped fruit in a mixing bowl up to 24 hours in advance. Add the brown sugar and cinnamon and stir gently for 30 minutes before serving.
Replace the fruits you prefer, like apples, bananas, watermelon, etc. Adjust sugar as needed.

A place-specific recipe.

Nutritional facts
Fruit salad of brown sugar and cinnamon
Amount per serving (1 g)
calories 70Fat Calories 9
% Daily Values ​​*
Fat 1g2%
Saturated fat 1g6%
Sodium 3 mg0%
Potassium 183 mg5%
carbohydrates 18g6%
Fibers 3g13%
Sugar 13g14%
Protein 1g2%
Vitamin A 45IU1%
Vitamin C 48.3mg59%
calcium 24 mg2%
Iron 0.5mg3%
* Percentage of daily value based on 2000 calorie diet.

Source link

Read More

Sweet And Sour Shrimp

WEAKNESS AND MORE SCHOOL

PREPARE TIME for 5 minutes
HOOK TIME 10 minutes
TOTAL TIME 15 MINUTES
SERVICES 4
Sweet and sour shrimp, a quick Chinese meal prepared in the wild! Mix juicy seafood with roasted peppers, zucchini, pineapple and drizzle with honey sauce.

Sweet and sour sauce-

• ½ cup honey
• ⅓ cup rice vinegar
• 1 spoon soy sauce
• 3 spoons tomato paste
• 3 spoons pineapple juice
• 1 spoon cornstarch
• 2 spoons water

Shrimp Stir-Fry-

• 1 pound shrimp peeled and dried, size 16/20
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 spoons vegetable oil divided
• ½ teaspoon sesame oil
• 1 cup Red pepper Cubes of ¾ inch
• 1 cup zucchini Ške inch slices
• 2 tsp minced garlic
• 1 teaspoon ground ginger
• 1 cup pieces of pineapple
• 1 spoon sliced ​​green onions
• ¼ teaspoon sesame

1. Whisk together honey, rice vinegar, soy sauce, tomato paste and pineapple juice, and a medium bowl.
2. Whisk cornstarch and water in a small bowl.
3. Dry shrimps with paper towels. Combine shrimp with salt and pepper in a medium bowl.
4. Heat a wok or large skillet over medium heat. Add 1 tablespoon vegetable oil and sesame oil.
5. Once the oil is hot, add the shrimp in one layer, do not stir for 1 minute. Stir and cook for another 30 seconds. Transfer cooked shrimp to a clean plate.
6. Add 1 tablespoon vegetable oil to the pan, hot pepper and zucchini once hot. Stir-fry for 2 minutes.
7. Add the garlic and ginger, stirring and frying for 30 seconds.
8. Add the pineapple and stir for 30 seconds.
9. Pour in sweet-sour sauce, stir and cook until cooked through, 2 minutes.
10. Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce thickens, 30 seconds.
11. Add the cooked prawns, stir to combine and cook until the shrimp is warm, 2 minutes.
12. Serve sweet and sour shrimps garnished with green onions and sesame seeds.

Prescription notes

A place-specific recipe.

Source link

Read More

Shrimp Stir Fry

Shrimp stir fried

PREPARE TIME for 15 minutes
HOOK TIME 12 minutes
TOTAL TIME 27 minutes
SERVICES 4 meals

Shrimp fries are a light meal of the week filled with fresh vegetables and tender shrimp.

ingredients

• 4 teaspoons vegetable oil
• 4 cups of mixed vegetables I used peppers and broccoli
• Shrimps peeled and dried 3/4 kilograms
• 2 slices of minced garlic
• 1/2 teaspoon of ginger
• green onion seeds and sesame seeds to garnish as desired

Sauce

• 1/2 cup chicken broth or water
• 1 tablespoon soy sauce
• 2 tablespoons of hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

instructions

1. Whisk together the ingredients of the sauce and set aside.
2. Heat 2 teaspoons of oil over medium heat in a wok or pan. Add the shrimp, salt and pepper. Only cook until the shrimp are pink, about 2-3 minutes. Remove the prawns from the pan and set aside.
3. Heat the remaining 2 teaspoons of vegetable oil over medium heat. Add the vegetables and cook until crispy, about 3-4 minutes. Add the garlic and ginger and cook for another 30 seconds.
4. Stir in the shrimp and cook the sauce on medium-high 1-2 minutes or until the sauce thickens.
5. Serve over rice and garnish if desired.

Prescription notes

A place-specific recipe.

NUTRITION INFORMATION
calories: 276, Fat: 7g, Saturated fats: 3g, Cholesterol: 214mg, Sodium: 1234mg, Potassium: 496mg, Carbohydrates: 30g, Fibers: 7g, Sugar: 2g, Proteins: 24gVitamin A: 9240%Vitamin C: 24.9%, Calcium: 174%, Iron: 3,8%
(The nutrition information provided is an estimate and will depend on the cooking methods and the brand of ingredients used.)

Source link

Read More

Salted Caramel Brownie Trifle

Should I share this Chocolate Caramel Tart with Whipped Cream ?!

serving:

1 trifle

• brownies:
• 12 tablespoons unsweetened butter
• 1 ½ cup sugar
• Ica cup of cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup flour
• Salted caramel mousse:
• 1 cup sugar
• 6 tablespoons unsweetened butter, room temperature
• ½ cup heavy cream, room temperature
• 2 teaspoons Maldon sea salt flakes
• 4 large egg yolks
• ½ cup granulated sugar
• 1 cup of whole milk
• 1 teaspoon vanilla extract
• 5 cups whipped cream
• Decoration
• 1 bar bitter chocolate, broken into pieces
• Salted caramel sauce
• Whip cream

1. To make the cakes: Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
2. In a medium bowl, melt butter. Add sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
3. Add the eggs, one and the other, stirring between each addition until the eggs are completely combined. Add the flour and mix well until the flour is completely combined.
4. Pour the batter into the prepared pan and bake at 350 degrees for 30 minutes. Allow to cool completely, cut into large pieces and set aside.
5. To make the mousse: In a medium heavy saucepan, add 1 cup of sugar. Cook over medium heat and stir until the sugar is dissolved. Once the sugar has melted, stop tasting and put the candy thermometer in the pan and continue to cook the sugar until it is amber and registers at 250 degrees, stirring frequently so it doesn't burn. Immediately add the butter to the pan and remove the whipped cream to combine.
6. Add ½ cup heavy cream to the pan and mix until combined. Allow to cool and add the sea salt flakes to taste.
7. In a large saucepan, whisk the egg yolks, sugar, and vanilla extract until creamy; Set aside. In a small pan, heat the milk. Start adding hot milk mixture to egg yolks, adding a little and stirring vigorously after each addition. When all is combined, cook over medium heat until the cream thickens and retains its shape. Add salted caramel to hot cream. Whisk until smooth and uniform. Coat the cream with a plastic wrap and place in the refrigerator to cool completely.
8. Once the cream has cooled completely, gently fold it into 5 cups of whipped cream.
9. To assemble: Coat the bottom of your tiny dish with caramel sauce, then start with a layer of crushed brownie, coat with a layer of salted caramel mousse and repeat until you get to the top of your Trifle dish. Garnish with whipped cream, crushed chocolate and salted caramel.

Prescription notes

A place-specific recipe.

Source link

Read More

Crispy Potato Stacks Recipe

CRIPPY POTATO STACKS RECEPE

The most delicious crunchy potato pile you'll ever make! The potatoes are buttery with the brightest peaks and bottoms, while the middle is soft and tender.

INGREDIENTS
2 lbs. yukon golden potatoes, eye
2 spoons unsalted butter, melted
2 spoons olive oil
1 teaspoon chopped rosemary
1 teaspoon chopped parsley
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
cooking spray

Source link

Read More

Crispy German Potato Pancake

Remember the potato pancakes when you were a kid? It might be fun to make some and bring back memories.

Preparation time: 25 minutes

Cooking time: 20 minutes

Total time: 45 minutes

serving: 6

ingredients:2 eggs

2 Table spoons of universal flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

6 medium-sized potatoes, peeled and chopped

1/2 cup onions, finely chopped

1/4 cup vegetable oil

instructions:

1. In a large bowl, mix together eggs, flour, baking powder, salt and pepper.

2. Mix potatoes and onions.

3. In a large saucepan, heat the oil over medium heat.

4. Work in mugs, gather tablespoons of potato mixture into pan. Press to level.

5. Cook for about 3 minutes on each side until lightly browned and crispy.

6. Drain on paper towels.

A place-specific recipe.

Source link

Read More