16 even-sized mushrooms
3 Tbsp corn or vegetable oil
1 stick unsalted butter, softened
3 cloves garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs
Wash mushrooms well and cut stalks. Let mushrooms to dry.
Put mushrooms (cap-side) in hot oil for 20 seconds.
In a medium bowl combine butter, garlic, thyme, lemon juice, pepper and salt.
Put a spoon of mixture into the each mushrooms and press fresh breadrumbs on top.
Cook mushrooms for 10 minutes at 200 C degrees (400F).
500 g. (18 oz) peanot butter
450 g. (16 oz) confectioners sugar
¼ cup melted butter
350 g. (12 oz) semi-sweet chocolate
Mix peanot butter, confectioners sugar and melted butter in a large bowl. If you want smooth to make the best, use hands for mixing everything. Then make balls and save in the freezer for 10 minutes. While the peanot balls are in freezer, melt the chocolate in the microwave. Take the peanot balls from freezer. Dip them into the chocolate and cover with it. When it’s well covered, put on the baking peper and wait until it gets cold.
Spread the butter on both sides of the piecies of potato and bake for 30-40 minutes at 400 degrees (200C). Cookie sheet must be ungreased. When slices become brown, add bacon, cheese and green onion and continue baking. When cheese melts, it’s ready
425 g. (15 oz) can pumpkin pie
½ cup sugar
¼ cup brown-sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup evaporated milk
2/3 cup all purpose flour
¼ teaspoon salt
½ teaspoon baking soda
2 teaspoon pumpkin pie spice
In a large bowl combine pumpkin pie, sugar, brown-sugar, eggs , vanilla extract and milk.
Then add flour, baking soda, salt and pumpkin spice. Mix until well blended.
If you have silicone liners, you will not need cooking spray, but if you have foil liners, spray them.
Fill muffin forms with 1/3 form of the mixture.
Bake for 20 minutes at 150C degrees (350F). Let cupcakes to cool for 20 menutes, then save in the fridge for 30 minutes. Some of cupcakes top with whipped cream, some with pumpkin spice.
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better
1 Cup Self-Rising Flour or all purpose flour+ ½ teaspoon baking soda + pinch salt
3 tablespoons cold butter
1 cup shredded cheddar cheese
1 tablespoons drained minced garlic
1 ½ melted butter
½ teaspoon dried parsley
½ cup milk or buttermilk
Mix flour and butter in a large bowl, use your hands to combine texture well.
Then add cheddar cheese, ½ tablespoon minced garlic and dried parsley, mix well everything. At last, add milk or buttermilk and stir.
Spray cookie sheet with cooking spray, make balls from dough and bake them at 200C degrees (400F).
Mix melted butter and ½ tablespoon minced garlic.
When the biscuits get brown, brush butter to biscuits and bake for 5 minutes.
1 cup orange or grapefruit or pineaplle juice
2 tablespoon apple sider (vinegar)
1 tablespoon honey or 1 tablespoon sugar
This is very simple and quickly preparing drink
Mix orange/graperfruit/pineapple juice, apple vinegar (cider) and honey/ sugar.
1/2 kg. Pork
4 Tbsp. Water
2 cups flour
1 Tsp. Salt and pepper
1 Tsp. Garlic powder
vegetable oil for frying
For The Glase:
1 1/2 cup honey
1/2 c brown sugar
1/2 tsp. Ginger
dash to your taste
1/2 cup soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter
Wash pork, cut with not too thick chops.
Mix eggs and water in a small bowl.
Combine flour, salt, pepper and garlic powder in another bowl.
Put the chops into the flour mixture, then into the eggs mixture and again into the flour mixture. (This makes super extra chipsy coating for pork chops.)
Pour oil into the baking pan and put chops here.
Cook them for 6 minutes on each side. Be sure that it’s well cooked and remove from the pan.
Now make the glase
Mix butter and half of chopped garlic well, then add honey, brown sugar, soy sauce, cayenne and second half of garlic. Combine everything well.
Then pour into the boil and cook it for 5 minutes. Pour half of the glase over the pork Chops. Second half pour another side of chops.
At last cook them for 20-25 minutes at 150C degrees (350F).
The dish is ready 🙂
For The Cupcakes:
1 large egg
½ cup + 2 tablespoons granulated sugar
½ cup buttermilk
½ cup vegetable oil
1 teaspoon pure vanilla extract
¾ cup all purpose flour
1/3 cup cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
For The Peanot Butter Cream:
2 large egg whites
½ granulated sugar
12 tablespoons softened butter
½ teaspoon salt
1 cup peanot butter
2 teaspoons pure vanilla extract
For the Chocolate Glase:
250 grams semi-sweet chocolate (18 oz.)
1 ½ tablespoons vegetable oil
In addition– you will need 10 muffin pans.
In a medium bowl combine flour, cocoa powder, baking soda and salt.
In a large bowl mix egg and sugar until smooth, then add milk, vegetable oil and vanilla extract, stir well.
Put muffin pans into the muffin cups, spoon cupcake batter into them. Bake for 25 minutes at 150 C degrees (350F).
While cupcakes are baking, prepare peanot butter cream. In the standing mixer, mix egg whites, sugar and salt well. When the mixture combine well add butter, one by one. When it becomes creamy add peanot butter and combine well.
Put cream into the pastry bag. Pipe about 1/3 cup frosting onto each cupcake. Save cupcakes into the fridge for a hour.
Then make a chocolate glase, In a medium bowl put chocolate and vegetable oil and let them melt on the boiling water.
Put cupcakes in the chocolate glase by the bottom, carefully dip. Then pull up and let excess chocolate drop off. Let them cool.
¾ cup brown-sugar
¼ cup softened butter
¼ cup milk
¼ tsp. vanilla
1 cup flour
½ cup chocolate chips
Combine brown-sugar and butter in a bowl until smooth.
Add vanilla and milk, stir well.
Then add flour, salt and chocolate chips, combine everything.
The dough is ready 🙂