Monday, April 20, 2015

Creamy Scalloped Potatoes


Creamy Scalloped Potatoes


Nothing goes better then these potatoes as a side dish to your main meal. In fact I usually have them just as they are, with nothing else for they are that good. 

I know your whole family and friends will keep asking you for more and why not have some extra on hand for they freeze very will. Just  pop them into your microwave and in a few minutes, you have some extra to go all-around a second time. 

After all,  it is really only a three ingredience  recipe and it can be made in no time and even faster if you have the readymade Boursin cheese on hand. 

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


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Recipe;

1 1/2 Lbs. -  Potatoes

1 Pkg. - Boursin cheese
1/3 Cup - Whipping or heavy cream
Whole milk as needed
1/2 Med. - Onion
Salt to taste


Homemade Boursin Cheese 
1 Pkg. - Plain cream cheese
1/2 Cup - Butter
1/2 Tbsp. - Garlic salt
1/2 Tbsp. - Oregano
1/2 Tbsp. - Basil (Option)
1/3 Tbsp. - Dill
1/2 Tbsp. - Marjoram
1/2 Tbsp. - Thyme


For more information, please see video below.




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That depends on the slice. I like to slice them as thin as possible for in this way then cheese bonds better to the potatoe and it cooks a lot faster. 


Also in this manner it helps the dish to become more creamy and smooth by blending in better with the sauce. The thinner  the better, by hand or machine, it will turn out awesome. 





Boursin cheese can be found in any large grocery store, you should have no problems getting it.

Now, I prefer to make my own and in this way I can add in what I like to make it better for me.







Add only a little bit of milk at a time. We do not want the cheese too thick nor too watery.


Keep on whisking it for a few minutes until all the lumps are gone and it becomes very smooth. 








Adding the potatoes does not have to be a chore, just make sure every layer is reasonably covered. If it makes your life a bit easier then you can double up on the layers and that will  be fine. 






Not all ovens are the same and operate at different temperatures, so please keep an eye on the dish. 

If you see that after about 3/4 of the baking, that the top is becoming too brown, too fast, then lower the temperature a little bit. 






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Creamy Scalloped Potatoes
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Tuesday, April 14, 2015

30 Minute Mexican Taco Lasagna



30 Minute  Mexican Taco Lasagna

When it comes to lasagna, I am in all the way.Now here in this recipe you have both worlds of taste from two different regions. The awesome taco combined with the wraps gives you a smooth velvet taste that lets all the other ingredients  come through. 

It is really so fast any easy to make, for your Family or some event. Go ahead and make extra for it freezes well and I know you will run out very fast, for everyone will ask for more. 

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


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Recipe;

1 Lb. -  Medium ground beef

1 Pkg. - Wheat or corn wraps.

1/2  - Medium onion
1/2 to 1 - Medium  sweet red pepper
1 Can - Diced tomatoes
1/2 Can - Sweet corn
1 Can - Red Kidney beans
1 Tbsp. - Hot pepper flakes
1/3 Cup - Green onions

2 1/2  to 3 Cups  Shredded cheese - Cheddar and  any hard cheese.

2 Cups - Enchilada Sauce - Homemade or Ready-made.
" Click Here For Recipe "

1 Pkg. - Any Taco mix or Homemade.

Homemade taco mix;
1 Tbsp. -  Chili powder
1/4 Tsp. -  Garlic powder
1/4 Tsp. -  Onion powder
1/4 Tsp. -  Crushed red pepper flakes
1/4 Tsp. -  Dried oregano
1/2 Tsp. -  Paprika
1 1/2 Tsp. -  Ground cumin


Salt and pepper to taste

Obtions;
- Sliced black olives
- Sour cream
  

For more information, please see video below. 



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By using a medium fat content ground beef, I find that it produces a more juicy tasting beef.  
Also, a nice combination would be a beef and pork, this is also awesome in taste that everyone will enjoy. 

Now if you are watching your calories, then I would use  lean beef and a low-fat cheese.






Depending on the taco mix that you use, you can add more or less hot pepper flakes to make it as hot as you would like. Add more or less, that depends on your spice level. Now  remember not to make it too hot if you are serving this to others, you can always add hot sauce to your individual serving. 





I am using red kidney beans because I find them a very hardy bean with a lot of flavour. Now you could really use any type of beans that you would like, like the comment black beans that is usually used in this dish. 







Do not worry if the wraps over lap or the ends are sticking out. It will all be good and will not affect the look and taste.









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Thursday, April 2, 2015

Cod In Cream Sauce - Bacalhau Com Natas



Cod In Cream Sauce - Bacalhau Com  Natas


This recipe brings out my memories of my Mom making this dish in the Kitchen. I can remember, being so small and young seeing that awful looking salted fish on the table all cutted up and soaking in a bowl,  in water. 

Soon it was the next day and the aroma of the olive oil, the potatoes coming through with the fish that for some reason has a pleasant  aroma, not a fishy one. It still makes me think of home when I make it and all my good thoughts come through of my Portuguese Home of the past with my parents. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 



**********************************************************************************************************



Recipe: 

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

1 1/2 Lbs. - Potatoes
4 Sm. - Onions
1 to 2 Cloves - Garlic
4 to 6 - Whole peppercorns
1/4 Tsp. - Black pepper
1/4 Cup - Olive oil


Garnish 
3 - Hard-boiled eggs
2 Tbsp. -  Dry or fresh parsley
1/4 Cup - Black olives



For more information, please see video below. 






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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 
Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 




The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. The potatoes should be cooked only until a fork can easily go into it. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 



When making the roux please  keep the heat no higher than medium because there is a chance of burning it. 

Also it is very important to keep on stirring throughout the whole cooking in this stage,  in order to get it as smooth as possible. 






Again, keeping the heat on medium and do not stop stirring while you are adding the egg yolk. After all, we want a nice and creamy  sauce, not scrabble eggs.







Remove all the fish meat and please pay attention to making sure that all the bones are removed, especially if children will be having this. 

Now you can also keep the cod skin if you like, but I find that most really do not like it. 






The boiled eggs and the potatoes can also be diced if you prefer. After all,  it is your dish to enjoy any way you dice it. 









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Cod In Cream Sauce - Bacalhau Com  Natas
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Monday, March 23, 2015

Chicken Pineapple Salad - (Salatka Z Ananasemi Kurczakiem)



Chicken Pineapple Salad  - (Salatka Z Ananasemi Kurczakiem)


Of all the salads that I have made, this one has to be one of my favorite ones. Now Girlfriend is Polish and of course she was the one that showed me how to make this recipe. it is a great side dish, but I wanted to make it a complete meal, so I added the pasta to it, and there you go, an awesome dish. 

I will not try again to give this dish it's Polish name for in the video you could hear that my Polish was horrible. Well, any way you pronounce it, it is a great dish. 

Please let me know how yours turned out and if you added anything to it.



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Recipe:

1 Lb. -  Chicken breast

1 Med. - Diced onion
1/4 Cup - Sweet red pepper
1/2 Can - Pineapple (drained)
1 Can - Sweet whole corn (drained)
1 to 2 Tbsp. - Fresh parsley
3 to 4 Tbsp. - Low-fat Mayo

Salt and pepper to taste.

1/2 Pkg. - Bow or any pasta


For more information, please see the video below. 




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Want the best tasting chicken dish, then use  a free range chicken that I call "Farmers Chicken".

These chickens are not locked up in a cage and are free to roam around  outside and inside, also they are feed whole grain feed without any hormones or any other fast growth enhancers. 





Sometimes it is hard to know when the chicken has been cooking right through into the middle. Even if it is brown on the outside, that does not mean it is cooked.

Take the largest piece and just cut a bit and take a peek inside. In this way, you will be sure that it is done and ready for the salad.





Here I have chosen a bow pasta, for me I think this looks best in the presentation of the salad. 

Now you can really use any type of pasta that you want or prefer. How about trying it with potatoes instead. The choices are endless. 






I like to keep my weight always under control so I am using a  low-fat mayo, but if you prefer then go ahead and use the normal one. 

If you want you can use half mayo and half sour cream or buttermilk, it is your choice how you would like this dish. 






Add anything that you heart desires at this point, after all, it's your salad and you should have it your way. 









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Pineapple Chicken Salad
(Salatka Z Ananasemi Kurczakiem)
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Thursday, March 19, 2015

Nutella Cheesecake Recipe



Nutella Cheesecake Recipe


How much do I love Cheesecake, let me see. I can start  "one hundred and one"  and keep on going. Of course,  this one is my favorite dish as far as Cheesecake goes, the chocolatey nutty flavour of Nutella is the best. When I make this dish for my friends, for a Party or a Gathering at my place, it does seem to disappear very fast and they still ask for more. After all,  this is an easy recipe and there would really be no effort to making some extra. 

I like my cheesecake to be soft and smooth, just like a pudding. As for the other type that is a bit hard or softer, but more of a harder cream is all well and done for some, but as for me the softer without it melting is the way to go. 

So please try it and let me know how yours turned out. 



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Recipe;

Pie Crust;
4 Cups - Crushed Graham crackers or sweet plain cookies.
1/2 to 1/3 Cup - Melted butter
1 Tbsp. - Nutella


Cheese Filling;
1 lbs. - Cream cheese (plain)
1/2 to 1/3 Cup - Icing sugar
8 Oz. - Nuttela  (1 glass cup)


Topping; 
1 1/2 Cups - Whole milk
1/4 Cup-  Sugar
2 to 3 Tbsp. - Corn starch
1 Tsp.- Vanilla extract
1 - Egg yolk
Dash - Salt (option)
1 Tbsp. - Butter (option)

Mixed with topping;
3 Cups - Whipped cream


For more information, please see video below. 


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Now here,  you can add as much butter as you want. I added only enough to keep the crackers or cookie mixture together. 

Add only a little at a time and keep stirring to get it well mixed in. Only when the mixture can be compacted,  stays to the side of the bowl and holds together, it is ready for forming.  




Bake, no bake  this is really up to you. This pie crust recipe can be done either way. this crust will hold without baking and it will be just as good and not affect the taste to this desert. But I like to bake it for a few minutes because I like the firmness of the crust next to the softness of the filling. 

Try it both ways and see which one you like better.



Add sugar according to your taste. For in North America and some Country's they like it to be sweeter, but here in Europe they tend to like it a little less sweet.

So make it your own and add more or less sugar to the mix.







This is where you would control the softness of your topping. By adding more cornstarch, say around another tablespoon or so, will make your topping a little bit  harder in texture. 

Now I would not make it any lesser than the recipe of 2 tablespoons for then the topping will run and not hold together. 




Add whatever topping you want to the finished Cheesecake. Her I am adding some powdered chocolate, but there are so many other alternatives. 

Make it your way.







**********************************************************************************************************



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Monday, March 16, 2015

Bacalhau (Cod Fish) à Gomes de Sá




Bacalhau (Cod Fish) à Gomes de Sá


I remember when my Mother made this dish, way back then in the good olden days of my youth.  I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

Let me know how yours turned out. 



**********************************************************************************************************


Recipe;

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

2 lbs. - Potatoes
4 to 5 - Whole black peppercorns
1/3 Cup - Olive oil (divided )
5 to 6 - Onions
2 to 3 - Garlic
1/3 Cup - Milk


Garnish; 
3 - Hard boiled eggs
1/3 Cup - Black olives
1/4 Cup - Green onions
Parsley as needed

Salt and pepper to taste



For more information, please see video below. 



**********************************************************************************************************




Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 
Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 



When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was the why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.





 The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. 
This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 





I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it give you a general crispness to the onions with a BBQ look to the potatoes. 








The eggs,  a perfect touch to this cod recipe, it just blends in well with everything in this dish.








Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favorite olive oil, then you will be proud to serve this to your Family and friend. 

Please,  remove the bones before serving this to children, because serving this dish is comment not to remove the bones. 





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Bacalhau (Cod Fish) à Gomes de Sá
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Thursday, March 12, 2015

Spicy Peruvian Pork




Spicy Peruvian  Pork

This recipe goes back to hundreds of years back in Peru starting with the Inca's. All was made in one pot with all the local spices and of course, the citric flavours that were added to the meal. They just let the meat simmer until it was tender to the touch and top it off, they added potatoes  to make it just perfect.

Did you know, In Peru you can find more than 3800 varieties of potatoes. They differ in size, shape, colour, skin, pulp, texture and of cause in their taste, but all have their place in the Peruvian cuisine.

Really any type of potato you add to this dish will be awesome with the pork and the nice thick sauce, a real Family and friend, pleaser.

Let me know how yours turned out and did you add anything else to it.



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Recipe;

2  Lbs. - Boneless Pork.

2 Tbsp. - Cooking oil
1/4 Cup - White vinegar
1 Tsp. - Chili
1 Tbsp. - Ground cumin
1 Tsp. - Paprika
1 Tsp. - Turmerk
1 Tsp. - Garlic powder
1 Cup - Orange juice
3/4 Cup - Meat broth
1 Tbsp. - Flour
4 Tbsp. - water


Salt and Pepper to taste. 


For more information, please see video below. 

**********************************************************************************************************


I like to use Pork shoulder and I also have to know where  did it come from. I always make sure that  comes from a free range farm, for only in that way can you get the best taste. 

Now you can use a lower cut grade, but you then should add about another half hour cooking time or more to the pork to get it tender. 




Want to be brave, then just double up on the spices and  watch how it will blow you tongue off with taste and spice. Remember to watch out from putting too much salt into the mixture.

I did use low-sodium broth, but with all the spices added you will find out that there is little need for more salt. 




Add a little at a time when it comes to the flour and the water mixture. Add it slowly and watch how it thickens up before you add too more. 

If it happens to thicken up too much, then just add a little more water. 






When the potatoes are tender by testing it with the fork, then you know that it is ready to serve. 

The total cooking time for the pork is roughly about an hour and the potatoes about 30 mins. Now that is if you are using a 1 st. grade pork, as for a lower cut then the meat cooking time should be longer to get it to be tender. 




**********************************************************************************************************




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Wednesday, March 11, 2015

Creamy Kiwi Cheese Cake - No Bake



Creamy Kiwi Cheese Cake - No Bake

Aww ! The Cheesecake and a Kiwi Cheesecake, my favorite. Now I like this no baking of the cake because I like the cheese to be soft and smooth, not the harden one that is backed. I am not saying that the baked one is better, for they are just as awesome, it's just my preference to like it to melt in my mouth more like a pudding.


So either way you make it, it will be out of this world. Please let me know how yours turned out and did you make a better decoration on top than I did.



***********************************************************************************************************


Recipe; 

Crust;
2 Pkg.(1/4 lb.) - Graham crackers or sweet plain cookies.
1/2 to 1/3 Cup - Melted butter
2 to 3 Tbsp. - Brown sugar

Filling;
1 lb. - Cheam cheese
1 Cup - Heavy whipping cream
3/4 to 1 Cup - Powered sugar
2 Tsp. - Vanilla extract

Topping; 
4 to 6 - Peeled Kiwi
3 to 4 Tbsp. - White sugar
2/3 Cup - Water
2 to 3 Tbsp. - Powered gelatin
1 to 2 Each - Sliced kiwi

Option;
Green food colouring for the topping.


Note;
- Pie crust can be baked or used as is in the pie form.


For more information and procedures, please see video below; 



***********************************************************************************************************



Now I did say "no bake" and this is a no bake Cheesecake recipe, and I stand by my word. This crust does not have to be baked and can be used just as is. 

Now baking this for me only takes about a 6 to 7 minutes and I like to have a harder crust, but it will turn out just as good without the baking, but with  more of a  flaky softer crust. 




In the video, I am using 18% cream to keep it on the lighter side, but you can use a heavier if you wish. 

If you are in a hurry, then just use the pre-made whipped cream and it will be just as good. The one that comes in a tub. 




Now how jelled to you want your topping. This is easy to control by using less or more gelatin to control your topping mix. 

Some commercial  bakeries,  on the topping mix, add some green food colouring to make it  a stronger green to stand out the kiwi more. It really will not hurt the taste and you can get a food colouring that is a natural food product. Here on mine, I did not use it. 



Just to make your life easier, let the pie with the filling cool off a bit in the fridge just before you add the topping.

Remember that the topping should be cooled off before adding it. I add cold water to a large bowl and put my working pot with the mix, into the water to cool faster. Do not let it cool down too much, for then it will turn into a solid jelly and not pour right.




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Monday, March 2, 2015

Sausage Pasta Recipe



Sausage Pasta Recipe 

I, for one just love a good smoky sausage with lots of garlic in it. For me, it has to be a Farmers sausage because you now that it is fresh and all natural, so you know that the taste will be the best and the freshest. 

It took me awhile to find the place to get them. I found a nearby home factory where they produce them and smoke them in those  big steel smoker units. . Now this is not to say that your local Supermarket does not also have a good variety. I am sure that they are also awesome in taste. Any anyway you find them, is not the question,  but to find the right tasting kind is a matter of choice. 

Just try this recipe with Pasta and see just how good this will taste and I am sure that your Family and friends will approve. 

Please let us know how and where did you get the best sausage from who and where.



**************************************************************************************************************


Recipe; 

1/2  Package or 10 ounces  - Of  penne or your favorite pasta.

1 Pound - Of  your favorite  Smoked Sausage.

1 Med. - Diced onion
3 to 4 Cloves - Minced garlic
1 Can - Diced tomatoes
1 Tbsp. - Smoky paprika
1 Tbsp. - Basil
2 Tbsp. - Olive oil
1 Tsp. - Sugar
1 Cube - Chicken stock (low sodium)

Topping;
Parmesan cheese.


For more information, please see the video below. 



**************************************************************************************************************




Go ahead and start with your favourite sausage, with so many on the market, there is an endless variety of taste to suit anyone's desire. 

Here I am using a garlic smoked Farmers sausage. This one has a very strong taste and that just makes my dish. 




How you slice it depends on you, some like it thicker and some like it thinner.  But remember if you slice them too thin, then there is the possibility of drying them out too much and they will lose their natural moisture and flavour. 






Keep them moving around on med-high heat until all the sides of the sausage are browned, then add the onions and garlic.

As for the onions and garlic, please keep an eye on them because they can fry up pretty fast. So to be on the safe side, then I would reduce the heat at when adding them. 






I did not rinse the pasta over running water. In this way, you keep the starches and that helps with the sauce. 









**************************************************************************************************************



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