You are browsing the archive for Skill Level: Easy.

Chocolate Ice Cream

June 23, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

1 (14 ounce) can sweetened condensed milk 
2/3 cup chocolate syrup 
2 cups heavy cream 
Line a 9×5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

Egg and Bacon

June 23, 2015 in All Recipes, Course:Breakfast, Cuisine: American, Skill Level: Easy

2 tablespoons purchased honey mustard*
2 English muffins, split, toasted
4 (3/4-oz.) slices American cheese
4 hard-cooked eggs, peeled, sliced
4 teaspoons real bacon pieces
1 Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
2 Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through. 

Chicken and mushroom

June 20, 2015 in All Recipes, Course: Main, Cuisine: Poultry, Skill Level: Easy

1 clove garlic
1/4 cup butter
2 skinless, boneless chicken breast halves
1/2 cup flour
salt and ground black pepper to taste
4 ounces mushrooms, sliced 
20 capers, or to taste
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you’re right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it’s an even thickness.
Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Slow Cooker Beef

May 23, 2015 in All Recipes, Course: Main, Skill Level: Easy

1/3 cup all-purpose flour
1 teaspoon Spanish smoked paprika
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
1 (8 ounce) package mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup Marsala wine
1 tablespoon Worcestershire sauce
3 (10.5 ounce) cans organic beef broth
1 (14.5 ounce) can crushed tomatoes
1 (1 ounce) package dry onion soup mix
1 teaspoon Spanish smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)
Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
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by Sophia

Valentine Cake

April 11, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

227 g butter, to the room temperature
227 g dark chocolate, chopped
100 g All purpose flour
100 g sugar
1 teaspoon salt
4 eggs
Put butter and dark chocolate in the microwave for one minute then mix well. In a shallow bowl mix together all ingredients.
Add butter and chocolate mixture and mix slowly. put in the microwave for 5 minutes. design with cream and chocolate.
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by David

breakfast cake

April 4, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

3 eggs
3 cups flour
1 1/5 cups sugar
1/2 cup milk
a pinch vanilla
1 teaspoons bakng powder
1/2 cup butter
preheat the oven to 350 degrees C.
sieve flour and baking powder and set a side.
In a shallow bowl mix together sugar, butter and vanilla. Add the eggs one at a time and mix well. Add Flour and mix again.
Pour the mixture in the form and cook for 45 minutes.
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by David

Quick and Easy Biscuits

March 15, 2015 in All Recipes, Course: Dessert, Skill Level, Skill Level: Easy

4 ounces unsalted butter
8 ounces flour
2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup milk
Preheat the oven to 400 F. In a alarge bowl, mix together flour, baking powder, salt and butter. using your finger or pastry blender. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet.
Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.


March 12, 2015 in Course: Dessert, Skill Level: Easy

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Egg Salad

March 5, 2015 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy

6 moderate eggs, steamed, peeled
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/3 cup finely diced celery
2 scallions, finely sliced
1 tablespoon parsley, minced
Salt and pepper
Bread, sliced radishes and lettuce, for serving
combine all ingredients in a shallow bowl. Using your hand and squeeze. season with salt and pepper.
Serve with lettuce and sliced radishes and bread to make sandwich.

Classic Caesar Salad

March 2, 2015 in Course: Main, Course: Salad, Skill Level: Easy

6 anchovy fillets packed in oil, drained
1 small garlic
Sea salt
2 egg yolks
3 tablespoons fresh lemon juice, plus more
3/4 teaspoon mustard
3 tablespoons olive oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
The Croutons
3 cups torn 1″ pieces country bread, with crusts
3 tablespoons olive oil
The Lettuce
3 romaine hearts, leaves separated
The Cheese
Parmesan, for serving
Combine together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tablespoons. lemon juice, and mustard. Adding olive oil whisk until thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
The Croutons
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce
Use whole leaves; they provide the ideal mix of crispness, surface and structure area. 
The Cheese
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.