Wednesday, April 27, 2016

Turkey Mini Rolls Recipe

Turkey  Mini Rolls  Recipe

Every time, I have  a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especial when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes to fast, so make a lot.  

It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier.  Always have some extra, ready to go for you will need it. 

Please tell me how yours went and did you add anything extra to it.



2 - Turkey breasts

1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest

Add your favorite cheese

Extra olive oil as needed
Salt and pepper as per taste

Mushroom Sauce 

1/3 Cup - Heavy cream
1 Cup - Low salt mushroom stock
2 Tbsp. - White wine or I tbsp white vinegar 
1 Tsp. - Mustered
1 Tsp. - Flour 
1 Tbsp. - Water, more as needed.  

Combine all in pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thiner or thicker. 

For more information, please see video below. 


Here I am using two turkey breasts that I have sliced. The ingredients that I show here is  the amount of two breasts.  So that will give me about five to six  portions depending on the size of the breasts. 

Turkey meat  is usually  on  the tough  and  hard side so,  in order  to make it  more tender,  I have them  pounded down as  flat as   possible.  Make sure  you  cover  the  meat with  some film  so it does not splatter everywhere.

Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong. 

Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to to that. If you do not want to us the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking. 


Turkey  Mini Rolls  Recipe

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Friday, April 22, 2016

The Best Pan Pan fried Steak Recipe

The Best Pan Pan fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference on their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especial when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do cooking for others. 



1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.

For more information, please see video below.


Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 

To sear it right, the pan with the oil must be smoking hot. Depending on how done you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worse you can always cut a bit of it and peek inside to see if it is dome or how you like it. 

How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time it will become easier and then it will be second nature for you.   

                   Steak will be  "rare"

     Steak will be "Medium Rare"

                      Steak will be "Medium"

   Steak will be "Well Done" 


The Best Pan Pan fried Steak Recipe

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Saturday, March 5, 2016

Fish and Chips Recipe

Fish and Chips Recipe

Do you like England Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you every wondered how can they get it this so good in taste and they always seem to get the  coating just perfect all the way around.

Well,  here it is, that same as you would get on an order out at your favourite Fish and Chips place. All here in an easy step by step instructions. 

Try it and see just how easy it is yo make and remember to send a picture of it to Cookingarounds Facebook.



1 lb or more of filet of fish  (no skin)

1 1/2 Cups - All-purpose flour
1/4  Cups - Extra all-purpose flour
1 Tsp. - Baking soda
Squirt of lemon

1 Cup of beer  or  1 Cup of soda water

Extra water as needed

Salt and pepper to taste.

For more information, please see video below;


Now as for the type of fish, that depends on you. As long as it is a med-hard flesh fish it will be alright. Just ask your Grocery  Market for advice on it.

Here I am using  walleye, but you can use cod, halibut, or panga. So with so many varieties, you really can not go wrong.

Remember that the fish as to be free of the water  possible, especially if it was frozen. Us a paper towel on the bottom of the fish to absorb most of the liquid. 

It is very important to flour your fish and let is sit for about 10 to 20 minutes before you fry it. This method helps the batter to stick better to the fillets and does not run off. 

Go ahead and use your favourite beer, here I am using a dark beer that not only gives off an awesome flavour but a little colour to the batter. 

Now for those who prefer a non-alcohol recipe, then you can use soda water instead. 

I like to use a wok pot when I am  frying fish, because it is narrower on the bottom and wider at the top, thus giving more cooking oil surface with a lot less quantity of  oil.   

Let them go until they are slightly golden brown on each side. 

Have a rack ready on the side to dry off the fish portions. A trick if your fries are not ready at the same time. Keep your oven on low and put the rack into the oven to keep them warm until the fries are ready to serve together. 

Season the  fries when they are hot and just out of the fryer. 

The best fries recipe;
Homemade fries  "Please Click"

So crunchy on the outside and moist and tender on the inside, the perfect treat.

Please enjoy.


Fish and Chips Recipe

The Best Homemade French Fries

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Wednesday, February 24, 2016

Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

Please let me know how yours turned out and/or did you add anything else to it. 



Makes 4 rolls;

1 - Can of  chunk Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste

Homemade Sushi rice 
1 Cup - Sushi rice 
1/4 Cup - White vinegar 
1/2 Tsp. - Sugar 
1/2 Tsp. - Salt 

For more information, please see video below;


Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 
keeping the everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 
and bring the roller back. 

Roll again, to finish, 
so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite size pieces. 

Remember to show off your work, 
make it your master piece. 


Wasabi Tuna Sushi Recipe

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Friday, February 19, 2016

Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my Father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memory's of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 



1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.

For more information, please see video below.


In keeping with tradition I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavour to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to you sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me I like it the traditional way, just pork, sauce and bun. 

              Now go ahead and enjoy. 


Pork Sandwich Recipe  - Portuguese Bifanas

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Tuesday, February 16, 2016

The Best French Toast Recipe

The Best French Toast Recipe

There is nothing better than the smell of buttered French Toast with a hint of cinnamon coming from your Kitchen. What a special treat it is to have this dish to start your day. 

All in all,  this is one of my favourite dishes for breakfast, so easy and fast to make. Now with all the different toppings that you can have, makes this the perfect "start for you day". As for me, it is butter, cinnamon and the best of the best "Canadian maple Syrop". 

Go ahead and try this awesome recipe and please tell me what did you add for the toppings. 



4 Slices  - Sliced toast bread or any other type of bread.
1 - Egg
1/2 Tsp. - Vanilla extract
1/4 Cup -  Milk
Butter as needed

Maple syrup
Icing sugar
Any fruit

For more information, please see video below. 


What other breakfast can you make for your family that is so fast and easy. This combination of the bread, egg and toppings, makes this an outstanding dish. 

Make sure that you beat the egg mixture, very well until it is velvety smooth. Use a large plate to lay down the bread slices to soak up all the mixture evenly. 

Let the bread slice soak for at least 5 minutes or longer. In this way, the mixture will be soaked into the middle  of the bread, and thus making it moister all around. 

Once you add the bread, do not move it  for about a 1/2 minute,  so the mixture will solidify to the bread. If you move it at this stage, then it will go all over the place and  make a mess.   

Now go ahead and add your favorite toppings and make it your way. Do not forget to make extra because your Family will ask for more and you do not want to run out. 


The Best French Toast Recipe

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Friday, February 5, 2016

Nachos With Meat Recipe

Nachos With Meat Recipe 

This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.

How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....



1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed

Taco mix from scratch.
1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper


There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 

Here I am using a medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use  more of a lean beef if you are on the "weight watchers" side. 

I used the can red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   

Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.


Nachos With Meat Recipe 

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Friday, November 20, 2015

Mini Custard Puff Pastries - Pastelis De Natas

Mini Custard Puff Pastries - Pastelis De Natas

These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick, creamy egg custard, sitting comfortably in a cosy puff of puff pastry and just asking to be eaten.

Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas are a little bigger and a bit more brown on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.

If you want them more traditional, then just make the puff pastry about 50% larger and a bit more thick. Also, bake it a bit longer to get more of the browning on top...
Anyway you make them, they will be awesome.



I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch

For more information, please see video below; 


After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 

After the tray has been in a hot oven for about 10 to 12 minutes, bring it out and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and  fill out. 

Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could over fill the pot and make a mess. 

Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of  dough. 

As you reach this stage, it is very important to keep on stirring  so it will not burn and we want a smooth  blend. 

When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 
Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 


Mini Custard Puff Pastries - Pastelis De Natas

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