Monday, November 7, 2011
3/4 cups buttermilk (or 3/4 cups milk + 1 Tbsp of lemon juice, mix and let sit for 5 min. before adding to recipe)
1/2 cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
Combine all but vanilla in a large sauce pan. Bring to boil over medium low heat. Don't boil hard or it will go brown. Simmer for 7 minutes. Remove from heat. Stir in vanilla. Serve over pancakes or waffles or even over ice cream! Stores in the fridge for a couple weeks.
Thursday, November 3, 2011
Note: You can use 12 cup muffin pan instead, bake for 9 minutes instead (I've only made them in the ramekins though)
Tuesday, October 11, 2011
Put a little bit of olive oil on a skillet. Season the chicken with garlic salt and cook on medium heat on the skillet. Add a little bit of adobo sauce on top of the chicken. While chicken is cooking, sautee the onions. When the chicken, onions,chipotle ranch sauce and bacon are ready, you can begin making your sandwich.
INGREDIENTS for SAUCE:
1 cup sour cream
1 can of Nestle's Media Crema (Table cream) or add another cup of sour cream if you can't find this ingredient
1 cilantro bunch
1 pkg Ranch dressing mix
2 chipotle peppers
Place all ingredients for sauce in the blender and voila! The sauce is done!
Wednesday, August 24, 2011
Friday, August 19, 2011
Tuesday, July 12, 2011
1 tablespoon olive oil, plus more for grates
1/2 pd. (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 Tilapia fillets (4 to 6 oz each)
1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tiapia all over with oil; sprinkle with spice mixture.
3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
Wednesday, May 11, 2011
And this bread is just perfect for that. I would say, in a typical Brazilian home, you would have as an afternoon snack: some bread (from french bread to cheese bread), cake, and Coca-Cola (okay, maybe Guaraná). Just kidding, but it is very common.
This recipe is so easy, the hardest part really is just waiting patiently for the dough to rise. AND you may just have all the ingredients in your pantry.
- 4 tbsp. Oil (I think I used canola)
- 2 tbsp. Sugar
- 2 Eggs
- 1 tsp. Salt
- 1 C water
- 1 tbsp. Yeast
- Shredded Parmesan Cheese
Put all of the ingredients in a large bowl, except for the water and yeast. In a small bowl, add water and yeast and let it sit for a few minutes (while you mix everything else in the large bowl).
Add the water and yeast to the large bowl and mix it all up with your hands.
Flour a flat surface and knead the dough for a few minutes.
Cover and let it rise for at least 30 minutes (I would do about 45 minutes).
While the dough rises, you can prepare your toppings. Make sure to chop everything up, except the cheese, if it's already grated.
Separate the dough into two equal pieces. Open one in a rectangle, spread the mayo, add chesse and other toppings. Roll it up lengthwise. It doesn't need to be rolled up super well, I usually only do it a couple times. Spread some more mayo on top of the bread and sprinkle with parmesan cheese. You can also add parsley on top to make it look prettier, or, in my case, to differentiate from the other bread, which had a different topping. Make sure you pinch the ends so the cheese doesn't run out. Repeat everything with the other piece of dough and put it in a floured (spread butter first, and then the flour) cookie sheet.
Monday, May 2, 2011
1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)
In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!
Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using spinach...here is a great dish.
Wednesday, April 13, 2011
Wednesday, April 6, 2011
1 C. Milk (Replace 1 cup of milk with 1/2 cup low fat milk and 1/2 eggnog to reduce thickness and add 1/4 teaspoon of nutmeg)
1 C. all-purpose Flour
1/2 tsp. Vanilla
1/2 tsp. Salt (reduce to 1/4 tsp. if using salted butter)
4 Tbs. Butter, melted
Place the eggs, milk, flour and salt in a mixing bowl; mix thouroghly. Pour the melted butter into an ungreased 9x13x2 baking dish; add batter. Bake, uncovered, at 425 degrees for 16-18 minutes. Make sure to monitor the oven so the tips of the pancake don't burn. You will know when it's cooked when the tips of the pancake begin to lightly brown.
Dust pancake with confectioner's sugar; serve immediatly with the syrup (see recipe below or use your own). It is also good to use whip cream and berry jam or peaches.
Butter Cream Syrup (Coconut or other flavoring)
1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Coconut Flavoring (optional or any other flavoring that you want)
Heat butter, sugar, buttermilk, baking soda and flavoring by slowly bringing to a boil (it will foam, so be sure to put in large sauce pan). Take off heat.
1 C. Butter
1 C. Brown Sugar
1 C. Peanut Butter
1/2 C. Sugar
2/3 tsp. Baking Soda
2/3 tsp. Salt
2 tsp. Vanilla
1 1/2 C. Oats
1 1/2 C. Flour
Mix & Bake @ 350 degrees for 10-12 minutes, on cookie sheet.
Spread a layer of peanut butter on the bars, when cooled.
1 1/3 C. Sugar
6 Tbs. Milk
6 Tbs. Butter
Bring to boil, then add:
1 C. Chocolate Chips
1 tsp. Vanilla
Dash of Salt
Spread frosting on top of peanut butter layer. Enjoy!
Monday, April 4, 2011
Thursday, March 31, 2011
This is a very, very delicious Mexican fruit salad. It's not only delish, but super easy to make as well. I won't really put specific measurements for the salad because it's really up to you how much fruit you want to add and what kind. I usually make mine with apples, strawberries and bananas, but you can add other fruits such as cantaloupe, pineapple, etc.
Any of your favorite fruits and berries
1 can sweetened condensed milk
2 cans Nestle Media Crema/Table cream (you'll find this in the latin section of your grocery store)
1 tsp vanilla
Cut all the fruit in small pieces (bite size), I cut mine very small. Place cut fruit in a large bowl or individual bowls.
Mix all the ingredients for the creme and pour over the fruit.
Top with granola. Enjoy!!!
NOTE: You can substitute the creme with yogurt for a healthier fruit salad, it's really good this way as well.
Wednesday, February 9, 2011
1/4 c brown sugar
1/3 c oil
1/3 c honey
5 c old fashioned oats
1/2 c raisins
1/2 c dry milk
3/4 tsp cinnamon
pinch of salt
1/2 c coconut
Mix sugar, oil, and honey in a saucepan. Heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375 degrees Fahrenheit for ten minutes. Let cool in pan. Store in airtight container. Enjoy!!!
Saturday, January 22, 2011
3/4 cup flour
1 cup sugar
1/4 tsp salt
1/4 cup cocoa
1/2 cup butter
1 tsp vanilla
1/4 cup milk (my addition)
Hand full of semi sweet chocolate chips (my addition)
1/2 cup chopped nuts (optional, I myself did not add them)
1 small square of Almond Bark to decorate the top (my addition)
You need to combine all ingredients, except for the almond bark. Mix well and pour on a small baking pan. I think the one I used was a square 9x9x3. Bake at 350 degrees for 22 minutes.
Decorate the top by melting the almond bark in the microwave and then swirl it on top of the brownies using a piping bag or a ziplock bag (just cut a small tip on a corner). Enjoy!
Monday, January 17, 2011
Comment #7 was left by: M Occasionally B said... I'm a follower now!
JANUARY 12, 2011 8:13 AM
Please contact me with your e-mail within the next 24 hrs or a new winner will be selected.
Tuesday, January 11, 2011
Well, just today I received the product I ordered...a George Foreman Indoor Grill and I'm really excited to use it for a new recipe today!
Anyway, I was very excited for the giveaway I won, and am now fortunate to do a giveaway of my own through them!
One of you will win a $25 gift certificate from CSNStores.com!
Unfortunately, the gift certificate does not cover international fees, therefore the giveaway is open to US residents only.
Each one of you can enter to win the $25 gift certificate to CSN Stores up to three times. Please leave a separate comment for each entry.
1. Go to CSNStores.com, and then come back and leave a comment telling us what you will buy with your gift certificate.
2. Become a follower of Let's Cook. If you already are a follower, just tell us you are.
3. Tell us about a recipe you've tried from our blog (how did it turn out?), or one you hope to make soon.
And why not....
Mention this giveaway on your blog or facebook for an extra entry!
Remember to include your email on the comments so I can contact you if you are a winner.
The giveaway will be open until Sunday, January 16, 2011. The winner will be announced Monday, January 17th!
Thursday, January 6, 2011
Nevertheless, I promise you'll like this easy yummy dinner.
4 boneless chicken breast (halves)
1 bottle of Ragu sauce
Bread crumbs (I use Italian herb)
Shredded Mozzarella cheese
Put a little bit of Ragu sauce on the bottom of a baking dish. Coat chicken breasts with egg, then cover with bread crumbs and place in baking dish. Pour remaining sauce over the top and bake for 20 minutes (or until done) at 375 degrees. Add cheese and bake for an additional 10 minutes. Serve with/over rice or pasta. Enjoy!