Fill your pot with water and add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had!
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Healthy Unstuffed Cabbage Rolls :
Healthy Unstuffed Cabbage Rolls !May 21, 2020 by admin1234
Healthy Unstuffed Cabbage Rolls :
1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.
Deep Chocolate Sour Cream Pound Cake :
You’ll Need (for the cake):
1 ½ cups of all purpose flour.
½ cup of cake flour.
1 cup of Dutch processed cocoa powder.
2 ¼ tsp of baking powder.
½ tsp of salt.
1 ½ cups of softened unsalted butter.
2 ½ cups of caster sugar.
4 large eggs.
1 cup of sour cream.
You’ll Need (for the chocolate glaze):
1 cup of whipping cream.
1 cup of choc chips or 250g of chopped dark semi sweet chocolate.
In a medium bowl, mix together the flours, cocoa powder, baking powder and salt.
Cream the butter with an electric mixer at medium speed for 2 minutes or so until creamy. Add in sugar gradually while beating. Beat the mixture at medium high speed for about 4 minutes until light and combined. Add the eggs one at a time while beating.
Mix together the vanilla and the sour cream in a small bowl. Add the dry ingredients to the butter mixture and beat at low speed in three additions, alternating with sour cream in two additions and mixing until combined.
Pour the cake in a greased pan and bake in a preheated oven to 170°C for 65 to 75 minutes.
Let the cake set before removing it on wire rack to cool completely.
For the chocolate glaze, boil whipping cream, take off heat and add in chocolate.
After 2 or 3 minutes, once the chocolate is melted, stir together until smooth.
Glaze the cake and serve the chocolate cake warm or chilled.
Simple, easy and yummy! I can promise you that if you try this cake you will fall in love! It tastes like heaven. Just give it a shot, you’ll thank me later.
I wanted the cheesecake factory shrimp scampi so bad, I just made it at home got myself. At home shrimp scampi :
lb angel hair pasta
whole garlic cloves
pint heavy cream
cup dry white wine
leaves fresh basil
tablespoons parmesan cheese, finely grated
FOR THE SHRIMP
tablespoons parmesan cheese, finely grated
cup all-purpose flour
teaspoon fresh ground black pepper
teaspoon cayenne pepper
Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.
Baked Cheesy Chicken Penne :
6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces
Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
Pan seared fish filets :
Fish filets (whatever you like, I used catfish)
1 Tbsp Capers
2 Tbsp Butter
Seafood magic seasoning
Bring pan to med high heat, add just enough oil (EVOO) to barely coat the pan and add a couple tablespoons of butter. Place fish in pan and cook until nicely browned, about 4 to 5 minutes on one side….. Add in sliced lemon, a squeeze of lemon juice and a teaspoonful of capers. Flip the fish and cook another 4 to 5 minutes on other side, reducing heat to med.
We had this with tomato and arugula salad so guess what, that makes the entire dish keto friendly yet packed with flavor. Enjoy!
Steak bites recipe :
2 lb sirloin steak
1 tbsp olive oil
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 cup unsalted butter
5 cloves garlic miced
1/2 tsp italian seasoning
1 tbsp fresh parsley finely chopped
Chop steak into cubes about 2 inches in size. Toss steak in salt and pepper.
Place olive oil in a large frying pan and heat over high heat.
Place some steak in frying pan (only until you have a single layer of steak. Don’t add all of it at once) work in batches so that you’re cooking single layers until all the steak is cooked. Fry each batch for about 4 to 5 minutes until thoroughly cooked. As each batch is cooked, place in a serving dish.
Once all the steak is cooked and in the serving dish, use the same frying pan to prepare the butter mixture. Place butter, garlic, and Italian seasoning into frying pan over medium-high heat and cook until melted and garlic is slightly browning (no more than 2 minutes).
Pour butter mixture over steak bites and toss to coat evenly. Sprinkle parsley over to garnish.
Calories: 446kcal | Carbohydrates: 2g | Protein: 50g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 169mg | Sodium: 423mg | Potassium: 791mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 4mg
CARROT CAKE CHEESECAKE CAKE :
FOR THE CARROT CAKE LAYERS:
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 tsp ground cinnamon
- 2 cups shredded carrots
FOR THE CHEESECAKE LAYER:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 tsp kosher salt
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup heavy whipping cream
FOR THE FROSTING:
- 1 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 Tbsp vanilla extract
- 1/4 cup heavy cream
- 4 cups powdered sugar
- 1 cup chopped pecans
FOR THE CHEESECAKE LAYER:
- Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
- Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
- Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
- Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
- Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
- Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
- When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
Easy Homemade Chocolate Turtle Cake :
I love this Turtle Cake recipe. I’ve had many and this one is moist and full of chocolately goodness. A little bit goes a long way. It’s great for a crowd. You’ll Love It! <3
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
How to make it :
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk, and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE :
3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese
- Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
- When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
- Serve over steamed rice and sprinkle with cheese. 4-6 servings.