Friday, October 18, 2019

Stuffed green peppers recipe

Stuffed green peppers recipe


6 medium green bell peppers, tops and seeds removed

2 tablespoons vegetable oil

1 large onion, finely chopped

1 pound ground beef

2 large cloves garlic, finely chopped

Freshly ground black pepper

One 28-ounce can diced fire-roasted tomatoes

2 cups cooked rice

1 cup loosely packed fresh parsley leaves, roughly chopped

Thursday, October 17, 2019

Tres leche cake

Tres leche cake


1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs, separated

1 teaspoon vanilla extract

1/4 cup heavy cream

One 14-ounce can sweetened condensed milk

One 12-ounce can evaporated milk

1 pint heavy cream, for whipping

3 tablespoons sugar

Maraschino cherries, to decorate


  1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

  2. Sift the flour, baking powder and salt into a large bowl.

  3. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

  4. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.

  5. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.

  6. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.

  7. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.

  8. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

Wednesday, October 16, 2019

Rum punch recipe

Rum punch recipe


  • 25 ml BACARDÍ Carta Blanca Rum

  • 10 ml BACARDÍ Carta Negra Rum

  • 5 ml grenadine

  • 25 ml orange juice

  • 25 ml pineapple juice

  • 10 ml cranberry juice

  • 1 lemon, sliced

Tuesday, October 15, 2019

Ground turkey burgers

Ingredients for Turkey Burgers

  • Lean ground turkey – I recommend sticking with Jennie-O brand, it’s not nearly as wet as some other brands.

  • Dried breadcrumbs – preferably unseasoned. Homemade or store-bought works great.

  • Salt and pepper – keep in mind you may be adding salty toppings so don’t overdue it. 1/2 tsp salt seems just about right.

  • Garlic powder and onion powder – I like that these are more mild than fresh so the aren’t overpowering flavors here.

  • Mayonnaise – these keep the burgers nice and juicy. I prefer light mayonnaise but regular will work too.

  • Worcestershire sauce – this helps mimic that rich flavor of a traditional beef burger. It may be a small amount but it adds lots of depth.

  • Olive oil – I like to keep it healthy with olive oil but vegetable oil will work great too. You’ll only need a little for searing.

How to Make the Best Turkey Burger

  • Mix all ingredients except oil: add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, salt, pepper, garlic powder, and onion powder.

  • Add mayonnaise and drizzle in Worcestershire sauce.

  • Gently toss and break up meat mixture to evenly blend.
  • Shape into patties: divide into 4 equal portions and shape into patties about 1/2-inch thick.

  • Heat the skillet: preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes.

  • Sear and cook burgers through: add turkey patties and sear until browned on bottom, about 4 – 5 minutes, flip and continue to cook until cooked through, about 4 – 5 minutes longer.

Monday, October 14, 2019

Gluten free meatballs


  • 1/2 cup milk

  • 1 egg

  • 1 cup gluten-free Italian bread crumbs

  • 1 1/2 pounds ground beef

  • 1/4 onion, minced
  • 1 clove garlic, minced (optional)

  • 1 sprig fresh parsley, chopped

  • cooking spray

  • 1 (28 ounce) jar tomato sauce, or as needed

  • Add all ingredients to list


1 h 20 m

  1. Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined.

  2. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

  3. Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet

  4. Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes.

  5. While meatballs bake, heat tomato sauce in saucepan over medium heat.

  6. Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.

Friday, October 11, 2019

Meatball stroganoff

Meatball stroganoff


  • 1 large egg, lightly beaten

  • 1/2 cup soft bread crumbs

  • 2 tablespoons chopped onion

  • 1/2 teaspoon celery salt

  • 1/4 teaspoon dried marjoram

  • 1/8 teaspoon garlic salt

  • 1/8 teaspoon pepper

  • 1 pound ground beef

  • 2 tablespoons all-purpose flour

  • 1 tablespoon canola oil

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  • 3/4 cup water

  • 1/3 cup sour cream

  • Hot cooked egg noodles


  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.

  • Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.

  • Stir in sour cream; heat through (do not boil). Serve with noodles.

Thursday, October 10, 2019

How to make churros

How to make churros


1/2 cup butter or margarine

1/4 teaspoon salt

1 cup all-purpose flour

Vegetable oil, for frying

1/4 teaspoon ground cinnamon, optional

1 tablespoon cornstarch

4 ounces dark chocolate, chopped


  1. To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

  2. To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

  3. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

  4. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

  5. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

  6. Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

Stuffed green peppers recipe

Ingredients 6 medium green bell peppers, tops and seeds removed 2 tablespoons vegetable oil 1 large onion, finely chopped 1 poun...