Arroz con Pollo

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
1/4 cup canola oil
1/4 pound salted pork, chopped into bite-sized pieces
1/4 pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1/4 cup sofrito (such as Goya®)
1/4 cup recaito (such as Goya®)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
1/4 cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Place chicken in a large bowl and cover with apple cider vinegar.
Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat.
Add pork and ham; cook and stir for 5 minutes.
Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute.
Stir in sofrito and recaito and cook for 1 minute.
Season with oregano, cumin, and pepper.
Add capers and garlic and cook for 1 minute.
Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar.
Add chicken to the pot.
Bring to a simmer, cover, and cook for 15 minutes.
Adjust heat as need to simmer but not boil.
Add broth, sazon, and rice to the pot.
Stir until well mixed and return to a simmer.
Cover, reduce heat to low, and cook for 20 minutes.
Remove pot from heat and stir.

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated (1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream
⅛ teaspoon baking soda

Adjust oven rack to middle position and heat oven to 375 degrees. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.

Bring potatoes, 2 1/2 cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.

Off heat, stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes.

Savory Leek and Bacon Bread Pudding

1/2 French baguette, cut into cubes
1/2 tablespoon olive oil
3/4 cup diced leek
1/2 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Preheat the oven to 350 degrees F (175 degrees C).
Place baguette cubes onto a baking sheet.
Bake in the preheated oven until dry, about 15 minutes.
Remove bread and set aside.
Meanwhile, warm oil in a skillet over medium heat.
Add leeks and cook until softened but not brown, 2 to 3 minutes, remove from heat.
Whisk milk and eggs together in a bowl.
Season with salt, pepper, and nutmeg.
Grease a casserole dish with cooking spray.
Sprinkle a thin layer of Gruyere cheese on the bottom of the casserole dish.
Top with 1/2 the toasted bread cubes.
Spread leeks over bread cubes and sprinkle diced bacon on top.
Top with more cheese, reserving about half.
Ladle 1/2 the milk mixture over bread, leeks, bacon, and cheese.
Slightly press bread cubes down into the milk.
Layer remaining bread across the top, and continue layering leeks and bacon.
Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole.
Again, slightly press bread cubes down into the milk.
Let casserole sit for 15 minutes.
Cover casserole very loosely with aluminum foil so cheese does not melt against it.
Place casserole dish on a baking sheet.
Bake in the preheated oven for 20 minutes.
Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Boudreaux's Zydeco Stomp Gumbo

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Using mj while pregnant

Me and my boyfriend got broke up when i found out that I am pregnant and before i knew that it, i go out with my friends and went to a bar and use marijuana as one of the pain relievers for what happened to me. Then one day before we go out i am felt dizzy and not feeling well. I vomit a lot and my headaches. Then my friend told me if i already use a PT because of the signs that maybe I am pregnant then after we checked it. It's positive, i am very happy when i found out that i am pregnant and my boyfriend doesn't know about this. I came across this article Is it safe to consume CBD during pregnancy? | blimburn.tv that some people have a negative thought about marijuana and i am just curious about it. But my question is, i take marijuana last week and i don't know that I am pregnant that time. Is it safe for my baby? I am afraid maybe it will have a bad effect.

Basic Sugar Glaze

Basic Sugar Glaze

1 1/2 cups confectioners' sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water
2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Perkins Everything Sunrise Skillet

6 bacon strips
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.

Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

California Melt

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Preheat the oven broiler.
Lay the toasted bread out on a baking sheet.
Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices.
Top each with a slice of Swiss cheese.
Broil the open-face sandwiches until the cheese melts and begins to bubble.
Serve the sandwiches warm.

Cajun Jambalaya

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Heat oil in a large pot over medium high heat.
Sauté chicken and kielbasa until lightly browned, about 5 minutes.
Stir in onion, bell pepper, celery and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook 5 minutes, or until onion is tender and translucent.
Add rice, then stir in chicken stock and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Stir in the Worcestershire sauce and hot pepper sauce.

Chicken Fricassee & Vegetables

8 skinless bone-less chicken thighs
1 teaspoons kosher salt
1/4 teaspoon black peper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
2 cups chicken stock
1/2 cup dry white wine
1/4 cup heavy cream
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
1 cup coarsely chopped leek (from 1 medium leek), optional
egg noodles, cooked
fresh chives, chopped

Place each thigh into a zip lock bag and pound to 1/4 inch thickness.
Heat oil in a 12-inch cast-iron skillet over medium-high.
Coat each thigh in flour an cook until deep golden brown, 4 to 5 minutes per side.
Remove chicken to a plate, and keep warm.
Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes.
Add carrots and leek and cook about 3 minutes.
Add chicken stock, wine,and 2 tablespoons flour stirring often, until sauce thickens slightly, about 6 minutes.
Stir in cream and salt and pepper.
Cover, reduce heat to medium-low, and cook about 15 minutes.
Uncover and sprinkle with asparagus and cook until tender-crisp, about 10 minutes.
Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.

Notes
Browning the chicken well makes the pan sauce rich and flavorful, so don’t rush through this step.

Chicken Nepiev

1 tablespoon Italian seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons garlic flavored cream cheese spread
1/4 cup garlic and herb seasoned dry bread crumbs
1 tablespoon butter
1 tablespoon vegetable oil
salt and pepper to taste

In a cup or small bowl, stir together the Italian seasoning, onion powder and garlic powder.
Sprinkle over both sides of the chicken.
Place 1 tablespoon of cream cheese on the center of each piece, and spread slightly.
Tuck in the sides, and roll up tightly. Secure with toothpicks.
Place the bread crumbs on a plate or in a shallow bowl.
Roll the chicken rolls in the bread crumbs to coat.
Place on a plate, cover, and freeze for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Heat the butter and oil in a skillet over medium-high heat.
Brown the chicken rolls on all sides, this should take about 5 minutes.
Transfer the rolls to a baking dish.
Bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear.
Spoon drippings from the dish over the rolls before serving.

Subway Orchard Chicken Salad

3 cups cooked chicken breast
1 red apple
1 granny smith apple
1/2 lemon
1/2 cup chopped celery
1/2 cup Craisins
1 cup mayonnaise
salt and pepper to taste

Chop both apples into small cubes, and place into a bowl. Sprinkle over 1 tablespoon of lemon juice over apples, this will help them from turning brown.

Add chopped chicken, chopped celery, and craisins. Mix well. Add 1 cup of mayonnaise, and stir well. Add more mayonnaise if necessary. Season with salt and pepper.

Allow flavors to meld in the refrigerator in a covered container for about an hour before serving.

Serve on your favorite bread.

Crème Brûlée

3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw

Put a rack in the middle of the oven and preheat oven to 325°F.
Pour cream into a 2-quart heavy saucepan.
Using the tip of a knife, scrape seeds from vanilla bean into the cream and add pod.
Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
If using vanilla extract, do not add it yet.
Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined.
Add hot cream in a slow stream, whisking constantly until combined.
Pour custard through a fine-mesh sieve into a bowl if using vanilla extract whisk it in.
Ladle custard into ramekins.
Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins.
Bake until custards are just set, 25 to 30 minutes.
With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
Just before serving, sprinkle turbinado sugar evenly over custards.
Using a blowtorch move flame evenly back and forth close to sugar until sugar is caramelized.
Let stand until sugar is hardened, 3 to 5 minutes.
Variation:
Coffee Crème Brûlée:
Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

Expensive Purchase so need some advice

I need to buy a food mixer as mine has given up, my current one was my mother in laws and handed down so it has done quite well.
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I have been researching (Amazon) and seem to have settled on this one Amazon.com: has anyone bought one? Reviews online are good but don't really have the money to waste if it's not good quality.
Thanks for your help - love the site.

Chicken and Brisket Brunswick Stew

2 large onions, chopped
2 garlic cloves, minced
1 Tablespoon vegetable oil
1 1/2 Tablespoon jarred beef soup base
2 Pound skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen baby lima beans
1 (12-oz.) bottle chili sauce
1 Tablespoon brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1/2 Teaspoon coarsely ground pepper
1 Pound chopped barbecued beef brisket (without sauce)
1 Tablespoon fresh lemon juice
Hot sauce (optional)

Sauté onions and garlic in hot oil in a 7.5-qt.
Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef soup base and 2 cups water, and add to Dutch oven.
Stir in chicken and next 9 ingredients. bring to a boil.
Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks.
stir in brisket and lemon juice. Cover and cook 10 minutes.
serve with hot sauce, if desired.

Popeye's Chicken Copycat Recipe

Some how everything I just posted was lost, and I have to retype everything

Healthy Vegan Spaghetti with Vegetables Recipe also great for Weight Loss

You have to try this really healthy and tasty recipe

Just click on this video link below to see the full recipe ....you won't be disappointed

Healthy Vegan Spaghetti with Vegetables Recipe | Weight Loss Recipe - YouTube

Grits and Sausage Casserole

1 lb ground pork sausage
4 1/4 cups water
2 teaspoons salt
1 cup quick-cooking grits
1 cup shredded sharp Cheddar cheese
4 oz cream cheese, cut into small cubes
1/4 teaspoon black pepper
1 can mushrooms
1 onion chopped
1 red bell pepper seeded and chopped
or 1/2 cup roasted red peppers, chopped

Preheat the oven to 350° and lightly spray a 2-quart baking dish with non-stick cooking spray.
Cook the pork sausage in a medium skillet over medium-high heat until no longer pink.
Drain the grease away and set aside.
Heat the water in a medium saucepan to boiling.
Stir in the salt and whisk in the grits.
Stir briskly to prevent clumping.
Reduce the heat to low and simmer for 10 to 12 minutes, or until tender, stirring occasionally.
Add the drained sausage, onion, mushrooms, cheddar, and cream cheese and pepper into the grits.
Stir well and pour into the greased baking dish.
Sprinkle the remaining sausage on top and bake for 25 to 30 minutes.

3 VERY Healthy Pasta Recipes Great For Weight Loss and super Tasty

Hi all

Hope you enjoy these recipes as much as i have...i do have more so let me know if you do.:p

I'm new hear so i hope its OK to post this video, if not then please let me know and i will remove it.

3 Healthy Pasta Recipes Great For Weight Loss | Very Tasty - YouTube

Chili’s Southwest Eggrolls

1 chicken breast fillet
1 tablespoon Vegetable oil
2 tablespoons red bell pepper, minced
2 tablespoons green onion, minced
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons canned jalapeno peppers, diced
1/2 tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon Salt
1 dash cayenne pepper
3/4 cup Monterey Jack cheese, shredded
5 7-inch flour tortillas
Avocado-ranch dipping sauce:
1/4 cup fresh avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
7 teaspoons white vinegar
1/8 teaspoon Salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish:
2 tablespoons tomato, chopped
1 tablespoon Onions, chopped

Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours or overnight.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.

Spicy Lime Avocado Soup

2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 large white onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 cup chicken broth
3 large firm-ripe avocados, cut into chunks
1/4 cup crumbled queso fresco, or to taste

Bring a small pot of water to a boil.
Add chicken and boil about 7 minutes.
Remove chicken and retain stock.
Shred or finely slice chicken.
Heat olive oil in a large pot over medium heat.
Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic about 5 minutes.
Add chicken broth and stock.
Let cook until just heated through, about 5 minutes.
Stir chicken into the pot.
Ladle soup into 4 bowls.
Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

Insant Pot Braised Brisket

2 pounds beef brisket
1 teaspoons salt
1/2 teaspoon pepper
2 cups sliced onions

For the Sauce

1/2 cup white wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1-2 teaspoon liquid smoke
1 can 5 oz. tomato sauce
1 tablespoon corn starch mixed with 2 tablespoons water

Cut the brisket into 4 pieces.
Put salt and pepper on the brisket pieces and let it sit while you get your other ingredients together.
In a small cup or bowl, mix together all the ingredients for the sauce.
Place sliced onions in the inner liner of your pressure cooker or Instant Pot.
Place the sliced beef on top.
Pour over the mixed sauce.
Cook the meat at high pressure for 60 minutes for a brisket with some chew, and at 70-75 minutes for fork tender brisket.
Open the pot and remove the brisket with tongs.
Turn your Instant Pot to sauté and add the corn starch and slurry allow the sauce to thicken.
Cut into 1/4 inch slices and pour sauce over the slices.

Lawry's salt-free 17 seasoning

3 tablespoons Basil
3 tablespoons Sage
3 tablespoons Dill Weed
3 tablespoons Garlic powder
3 tablespoons Oregano

3 tablespoons Turmeric
3 tablespoons Parsley Flakes
3 tablespoons Onion powder
3 tablespoons Minced Onion
3 tablespoons Toasted Sesame Seeds

3 tablespoons dehydrated Red Bell Peppers
3 tablespoons dehydrated Carrots
3 tablespoons Corn Starch
2 tablespoons Celery Seed (powder)
2 tablespoons Black Pepper

2 tablespoons Orange zest
2 tablespoons Lemon zest

Mix all ingredients together. Store in a tightly covered mason jar.

You can blend this in the blender to make it a powder if desired.

Chipotle's Beef Barbacoa

3 lb eye of round beef or chuck roast
2 tsp oil
4 cloves garlic
2 tbsp lime juice
3 tsp cumin
1/2 tsp cloves
1 cup chicken broth
1/4 cup apple cider
1 small onion coarsely chopped
3-5 tbsp chipotles in abodo sauce
3 tsp oregano
3 bay leaves
cilantro
pico de gallo
freshly sliced limes
tortilla shells
guacamole

In a food processor, blend together the garlic, lime juice, cumin, cloves, chicken broth, apple cider, chiptoles, and oregano until smooth.
Trim fat from the beef and cut into 6 chunks of meat.

Add oil to the Instant Pot and set it to SAUTE.
Saute all sides of the beef until browned.
Scrape bottom of the inner liner so remove anything sticking (will prevent burn notice).
Top the beef with chopped onions.

Pour in the blended mixture and lay 3 bay leaves on top of the beef.

Close the lid and set to MANUAL for 65 minutes.
Allow a Natural Release for 15 minutes.
Discard bay leaves.

Remove beef from the Instant Pot and shred.
Add back into the pot, stir the beef into the juices and serve with a slotted spoon.

101 Instant Pot Recipes For Beginners

101 Instant Pot Recipes For Beginners

Featuring our top 101 easiest ever Instant Pot Recipes along with guides showing you exactly how to use your Instant Pot Pressure Cooker.

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101 recipes exclusively created by Dominic & Samantha Milner here at recipethis.com – we don’t steal Instant Pot Recipes off the internet like so many other people do.

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Cannoli

3 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
1/2 cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
Filling:
1 (32 ounce) container ricotta cheese
1/2 cup confectioners' sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped (optional)

In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Notes

The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long.
Having 2-3 people on cannoli duty helps keep the process moving along, with one person rolling and cutting, one person dusting, egging, and placing onto metal tubes, and one person frying the shells and removing shells from tubes for re-use. If you have 8 tubes on hand, the process will go well.
The filling can be made using grated orange and lemon zest instead of citron. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios.
Orange zest, lime zest, or chopped candied citron can be used in place of the lemon zest.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Arroz Caldo

1 cup white glutinous rice
1/2 cup jasmine or medium-grain rice
3 lb whole chicken, jointed into 4 pieces, bone in
1/4 cup vegetable oil
3 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
1 1/2-inch piece ginger, peeled and cut into julienne
1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

Place both of the rices in a bowl, cover with cold water and set aside to soak.
Place the chicken in a large saucepan or stockpot and cover with 10 cups water.
Bring to the boil over medium heat, skimming any scum from the surface,
then reduce the heat to low–medium and simmer for 40 minutes
Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes.
Remove with a slotted spoon and drain on paper towel.
Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft.
Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated.
Add the fish sauce and 8 cups of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes
Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
Shred the chicken, discarding the skin and bones.
Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture.
Top with the remaining chicken, then scatter with the fried garlic and spring onion.
Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

Cacio e Pepe Lasagna

olive oil, divided
12 oven ready lasagna noodles, broken into 2-inch pieces
1 (16 ounce) container fresh ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
2 teaspoons freshly ground black pepper, divided
2 tablespoons grated Pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley, or to taste
1 pinch paprika for garnish (optional)

Preheat the oven to 450 degrees F (230 degrees C).
Grease four 8-ounce ramekins with 1 tablespoon olive oil.
Mix together noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese,
and 1 1/2 teaspoons pepper in a bowl.
Divide mixture among the ramekins.
Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes.
Garnish with parsley and paprika, if desired.

Stuffed Beef Tenderloin with Burgundy Mushroom Sauce

Beef

3 (10-oz.) pkg. frozen chopped spinach, thawed
3 tablespoons unsalted butter
2 medium leeks, thinly sliced
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup heavy cream
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 teaspoons fresh lemon juice
1/4 teaspoon grated whole nutmeg
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 (4-lb.) beef tenderloin, trimmed
1 tablespoon extra-virgin olive oil

Sauce

2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 (8-oz.) pkg. cremini mushrooms, quartered
1 medium shallot, minced
1/2 cup dry red wine (such as Burgundy)
1 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Prepare the Beef:
Preheat oven to 350°F.
Drain spinach well; press between paper towels to remove excess moisture.
Melt butter in a medium-size straight-sided saucepan over medium.
Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes.
Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth.
Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes.
Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Remove from heat, and let cool 10 minutes.
Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to,
but not through, other side (The cut should be within 1/2 inch of other side).
Open top cut piece, as you would a book, and lay flat.
Place between 2 sheets of plastic wrap.
Using flat side of a meat mallet or back of a small heavy skillet, pound to 1/2-inch thickness and about a 13-inch square.
Spread leek-spinach mixture evenly over Beef, leaving a 1/2-inch border around edges.
Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals.
Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place Beef on a wire rack set over a rimmed baking pan.
Bake in preheated oven 30 minutes. Increase oven temperature to 450°F (do not remove from oven).
Bake until a meat thermometer registers 125°F, about 20 minutes.
Remove from heat, and let stand 30 minutes before slicing.
Prepare the Sauce:
While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high.
Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes.
Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes.
Stir in wine; cook, stirring constantly, 2 minutes.
Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes.
Stir in mustard, rosemary, salt, and pepper, and cook 1 minute.
Remove from heat, and stir in remaining 1 tablespoon butter until combined.
Serve Sauce with Beef.

German Schnitzel (Schweineschnitzel)

4 boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon lemon juice
1 cup plain bread crumbs
Vegetable oil for frying
lemon slices for garnish

Lay the pork or veal chops out on a countertop between two layers of plastic wrap.
Pound out chops until 1/4 inch thick.
Season with salt and pepper.
Spread flour out into a shallow dish.
In another shallow dish, whisk eggs together with lemon juice.
In a third shallow dish, spread out bread crumbs.
Pour about 1/4 inch of vegetable oil into a large deep skillet.
Bring oil to 350 degrees F.
Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
Place chops into the hot oil and fry 3 to 4 minutes.
Work in batches if needed based on size of pan.
Gently flip over and cook for an additional 3 to 4 minutes on the other side until browned and crisp.

The cheapest furniture transfer company in Riyadh

Furniture Transport Est
Dear customer, our company is a furniture transfer company in Qatar of first class as it has a huge fleet of special vehicles for the transportation of furniture inside Qatar city and outside, and these vehicles are working to save time and effort in the process of moving furniture and furniture.

شركة نقل عفش من الرياض الى قطر

Characteristics of Al - Joud Furniture Transport Est
There are many things that we can not mention in full, but we will mention a few of the advantages of the institution in the transfer of furniture
Furniture transfer company from Riyadh to Qatar
شركة نقل اثاث من الرياض الى قطر

We have a team of carpenters Dear forum of carpenters we own above We have a team of carpenters professional in the process of jaw and installation of new furniture
It has laminated vehicles to transport furniture and furniture to keep it moving furniture
It has high-altitude hoists to save time and effort
On the one hand, Al-Joud is considered one of the cheapest prices of furniture transport institutions inside and outside Qatar city, where the private leadership is huge for customers reaching 40%
Full guarantee for any scratches or fractures caused during the process of moving furniture and furniture through the institution of the good with the allowance of the furniture for any problem or fractures or scratches that furniture
Making decorations during the process of installation of furniture decorations these decorations are free of charge and does not pay the customer any expenses that exceed the agreed upon
شركة نقل عفش

To preserve the glass savings or the small and large cats with the violent secretariat towards the transfer of furniture
Speed ​​and accuracy are compensated by the customers of Al-Joud Company about it that it provides its services at a very fast speed and accurate accuracy, as the workers trained at the highest level in the process of moving furniture and furniture within the city of Qatar and beyond, and those workers are experienced in the process of installation and dismantling of curtains and Baltkkanat and new clothes And everything related to the process of moving furniture

Best villa cleaning company in Jeddah

Cleaning is one of the most important procedures for all, because it is the responsibility of the owner at the headquarters and it is necessary to do it permanently and continuously so as to ensure that the safety of the house and to provide a healthy and healthy environment for all family members or persons of the work company, while avoiding the prevention of diseases, dust and insects, This moment our company has been the best cleaning company in Jeddah, renewing roads and cleaning works so that we help to raise the level of our dear customers by providing very good service.
Cleaning Company Jeddah Jeddah
شركة تنظيف كنب بجدة

Cleaning Company in Jeddah
And in all related to the field of cleaning, which is constantly witness that we are the finest and pioneers in that field and the first cleaning institutions in Jeddah professional cleaning company in Jeddah in order to our company in the allocation and application of all what is modern and related to the areas of cleaning heterogeneous, we offer you our customers a professional purification facility in Jeddah with the latest methods and devices Especially for this purpose with competitive prices and large discounts.
Cleaning Company Mukait Jeddah
شركة تنظيف موكيت بجدة

And also with the quality of work through the best workers and technicians in the field of cleaning and who have been trained by the institution to renew the devices and equipment dedicated to the world of cleaning, and our company is a clean-up in Jeddah to provide the strongest offers to all companies and enterprises of any size and area, all at competitive prices with higher A clean service can be obtained through our company with our full commitment to all cleaning services from the forefront to the conclusion.
شركة تسليك مجاري بجدة

Cleaning Company in Jeddah
Taslik Sewer Company in Jeddah

We are offering you all the different cleaning services at the lowest cost, the highest quality and the lowest possible time, because we have undoubtedly succeeded in our many work which attests to what we have done in solving this equation in a faster way. At the time, our company was worthy of the confidence of all its customers, the main callers of our company, this moment in the forefront of institutions in the field of cleaning.

Home pest control

Best insect control institution in Qassim
Insecticide control company uses best methods to eliminate insects of all kinds by providing the best offers and discounts that provide amazing service to our customers
The company against white ants in Qassim
شركة مكافحة النمل الابيض بالقصيم

When there is a large amount of insects inside the house, there is no escape from the presence of a distinct company and has the ability to fight insects by appropriate methods in addition to saving the appropriate pesticides and work to spray the correct methods, whether in the company or factory or house or other places and deal with each location according to their characteristics
An insect control company in Qassim


شركة مكافحة حشرات بالقصيم

Trading with this large number of different types of insects and miscellaneous lack of specialists in this service because of the ability to use the appropriate way for each type, it is an insect control company in Alqasim dealing with many types of insects, including the insect bedding, cockroaches and ants of different types, cockroaches and Dementia and circulation with rodent species in a form compatible with the degree of its presence and the position in it
شركة رش مبيدات بالقصيم

Pesticides used in pest control
There must be some determinants and rules in the pesticides used for insect control and the first of these determinants and rules is the pesticides, which have the strength and great ability to kill insects and eliminate them so we are keen to save pesticides with global characteristics to reduce the damage to the pesticide, Pesticides that are characterized without odor
A pesticide spraying company in Qassim

The company is always keen to save the best international pesticides and certified by the Ministry of Health and this to avoid harm to humans and non - strike in any form in addition to the use of the best equipment and tools that help us to combat insects easily and get rid of any kind of insect insects large



In addition to this, it is always keen to save safety means to spray pesticides that do not affect any person of the family members, especially children, as well as pesticides, especially the strong types of which may exist, including elements that cause some damage also, Damage to pets that are present inside the house and preserved from any external influences

Hunan Chicken

Chicken Marinade

1 beaten egg
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 pound chicken breast cut into bite-sized pieces

Stir Fry Vegetables

2 teaspoons wok oil or vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 small zucchini sliced in half and cut into half moons
1 red bell pepper sliced into thin strips
1 carrot sliced
10 ounces mushrooms sliced

Hunan Chicken Sauce

1 teaspoon mirin or rice wine vinegar
2 teaspoons sambal oelek or 4 to 5 dried red chilies
2 teaspoons Chinese cooking wine or Shaoxing wine or dry Sherry
1 tablespoon Oyster sauce
2 teaspoons cornstarch dissovled in 1/4 cup water

Marinade Directions

Prepare marinade by combining egg, 1 teaspoon cornstarch, white pepper, and salt in a medium-sized bowl. Beat egg mixture until well blended. Add 1 pound of bite-sized pieces of chicken into the egg mixture. Stir well, allow the chicken to marinate while you prepare the vegetables.

Sauce Instructions

In a small bowl combine mirin, the Sambal Oelek, soy sauce, chicken broth, Chinese cooking wine, oyster sauce, and the cornstarch slurry. Stir until well combined. When you use the sauce give it a good stir before you pour it into the wok.

Vegetables

Prepare the vegetables by washing them, and cutting them into pieces you will stir-fry. Heat a wok. Add wok oil or plain vegetable oil, when the oil is warm stir the oil around the wok and up the sides of the wok. Add garlic and ginger to the wok stir rapidly, do not allow the garlic and ginger to burn. Drain the chicken and place the chicken into the wok. Cook the chicken by stirring frequently until it has cooked through. Remove the chicken from the pan.

If necessary add additional oil to the wok. Add in the zucchini, red bell pepper slices, carrots, mushrooms, and broccoli. Stir the vegetables frequently when they have cooked through, (the broccoli will be tender), add the chicken and the sauce to the pan. Cook and heat through until the sauce thickens.

Remoulade Sauce a la New Orleans

1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional)

Mix all ingredients together. Cover and refrigerate.

Szechwan Shrimp

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger.
Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp, and toss to coat with oil.
Stir in sauce.
Cook and stir until sauce is bubbly and thickened.

BBQ Pork Loaded Baked Potatoes

8 medium-size russet potatoes (about 8 oz. each)
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced vertically
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 1/2 pounds pulled smoked pork, warmed
2 cups corn chips, coarsely crushed
2 small ripe avocados, diced
1 1/2 cups of your favorite barbecue sauce
1/4 cup chopped fresh cilantro
1 (14-oz.) package coleslaw mix
3/4 cup white barbecue sauce

Preheat oven to 400°F.
Place potatoes on an aluminum foil-lined large rimmed baking sheet.
Bake in preheated oven until very tender, about 45 minutes.
Meanwhile, heat oil in a large skillet over medium.
Add onion slices, and cook, stirring often, until tender and lightly browned, 5 to 7 minutes.
Add bell pepper, and cook, stirring often, 5 minutes.
Remove from heat, and sprinkle with salt and black pepper.
Cut a lengthwise slit down center of each potato (do not cut all the way through); squeeze sides to open.
Slightly mash cooked potato pulp, and push toward opening.
Top with cheese, pork, onion mixture, corn chips, and avocado; drizzle with barbecue sauce, and sprinkle with cilantro.
Toss together coleslaw mix and white barbecue sauce; serve with pork-stuffed potatoes.

White BBQ Sauce

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled.

Chicken Alfredo Casserole

1 (6 oz.) package fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 (15 oz.) jar Alfredo sauce
1/4 cup chicken broth
12 ounces rotini pasta, cooked according to package directions
2 1/2 cups chopped rotisserie chicken
4 ounces pre-shredded mozzarella cheese (about 1 cup)
2 tablespoons thinly sliced fresh basil
1/4 teaspoon paprika
1 onion (optional)

Preheat oven to 375°F.
Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl.
Spread one-third of Alfredo mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish.
Top with half of spinach mixture.
Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture.
Repeat layers once with remaining spinach mixture and chicken mixture.
Bake in preheated oven 30 minutes.
Remove from oven, and sprinkle with cheese.
Return to oven, and bake until hot and bubbly, about 5 minutes.
Top with basil and paprika.

Chicken Lasagna

1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
1 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender.
Stir in soup and next 5 ingredients.
Reserve 1 cup sauce.
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish.
Layer with half each of sauce, spinach mixture, and chicken.
Sprinkle with 1 cup Cheddar cheese. Repeat procedure.
Top with remaining 3 noodles and reserved 1 cup sauce.
Cover and chill up to 1 day ahead.
Bake at 350° for 45 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.
Let stand 10 minutes before serving.

Note

Cantadina Light Alfredo Sauce was used and is found in the dairy section of the supermarket.

Rigatoni alla Genovese

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 1/2 pounds beef chuck
2 teaspoons kosher salt
1/2 cup diced celery
1/2 cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
2/3 cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Heat oil in a large pot over medium heat.
Cook pancetta until most of fat is rendered out, about 6 minutes.
Remove cooked pancetta with a slotted spoon and save.
Raise heat to high and transfer meat to the pot. Season with salt.
Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper.
Cook and stir about 5 minutes.
Add a heaping tablespoon of tomato paste, bay leaf, and white wine.
Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes.
Add sliced onions. Reduce heat to medium.
Cover pot and cook 30 minutes without stirring.
After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes.
Stir and reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally.
Skim off fat as mixture cooks.
If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency.
Cook until beef and onions seem to melt into each other.
Bring a large pot of lightly salted water to a boil.
Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes.
Drain and add rigatoni to the sauce and cook until heated through.
Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.