FAVORITE STAFF RECIPES
FAVORITE STAFF RECIPES
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Sweets & Treats
Blueberry Muffins
Ingredients
1 ½ cups of all-purpose flour
Âľ cup of white sugar
2 teaspoons of baking powder
½ teaspoon of salt
â…“ cup of vegetable oil
1 egg
â…“ cup of milk, or more as needed
1 cup fresh blueberries
Crumb topping
½ cup of white sugar
â…“ cup all-purpose flour
ÂĽ cup of butter cubed
1 ½ teaspoons of ground cinnamon
Directions:
Preheat the oven to 400 degrees Fahrenheit. Grease 8 muffins cups or line with muffin liners
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into the flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Step 7- Enjoy!
Source: www.allrecipes.com
Oat Milk and Oatmeal Cookie Ice Cream Sandwiches
Ingredients
2 ½ cups old-fashioned oats
2 seedless dates,chopped
Kosher salt
One ÂĽ-ounce can sweetened condensed milk
2 cups heavy cream
ÂĽ cup granulated sugar
Âľ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon baking soda
Âľ cup packed dark brown sugar
1 stick (8 teaspoons) of unsalted butter at, room temperature
ÂĽ cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
â…” cup raisins
Directions
Puree Âľ cup of the oats in a blender, starting on low speed and gradually increasing to high, until ground to a fine powder. Add the dates, ÂĽ teaspoon salt, and 2 cups cold water and puree until smooth, thick, and creamy. Add the condensed milk and puree until combined. Transfer to a large bowl.
Whip the cream and granulated sugar in a bowl with an electric mixer until stiff peaks form. Fold one-third of the whipped cream into the oat milk mixture until combined and lightened. Fold in the remaining cream until completely combined. Transfer the mixture to a 9-by-13-inch pan, wrap tightly with a plastic wrap and freeze until firm but malleable, about 3 hours; you want the ice cream to hold its shape but be able to be flattened between 2 cookies without breaking them.
Arrange an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
Whisk together the flour, cinnamon, salt, and soda in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, and vanilla mixture and mix on low until combined. Add the remaining 1 Âľ cups oats and beat on low until combined. Fold in the raisins.
Arrange twelve 1-ounce scoops (1 ½-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies have spread and are deep golden brown, 9 to 11 minutes. Cool on the sheet for 10 minutes. then transfer to a rack to cool completely. Let the baking sheet cool slightly, then countdown with the remaining cookie dough.
When ready to assemble. Scoop â…“ cup of ice cream and sandwich between 2 cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap and freezer for at least another 8 hours before serving.
Source: https://www.foodnetwork.com
Crazy Day Crepes
Ingredients
2 cups of blueberries
2 cups of strawberries
â…“ cup of granulated sugar
1 ½ tsp. kosher salt
5 peaches, peeled, pitted, and cut into 1’’ wedges
2 cups flour
2 tbsp. the confection sugar
½ tsp. Baking powder
2 cups milk
1 cup plain yogurt
2 tbsp. unsalted butter, melted
1 tbsp. vanilla extract
6 eggs
2 cups Fromage blanc
½ cup sour cream
â…“ cup maple syrup
1 cup heavy cream, whipped into stiff peaks
Directions:
Simmer blueberries, strawberries, sugar, ÂĽ tsp. Salt, and peaches in a 4qt. Saucepan until blueberries begin to burst, about 15 minutes to let it cool.
Whisk flour, confectioners sugar, and baking powder in a bowl. Whisk 1 tsp. salt, milk, yogurt, melted butter, vanilla extract, and eggs in another bowl. Whisk dry ingredients into wet to make a smooth batter. Heat a 12’’ nonstick skillet over medium-high heat. Working in batches, pour ⅓ cup of batter into the skillet, tilting the skillet to let the batter cover the bottom completely. Cook until the crepe is lightly browned on the bottom, 1-2 minutes. Flip and cook 1 minute more and transfer to a plate.
Whisk the remaining salt, the Fromage blanc, sour cream, and maple syrup in a bowl. Spread crepes with about 3 tbsp. For each the Fromage blanc and berry mixtures; Roll. Garnish with whipped cream and remaining fruit.
Source: www.saveur.com
Strawberry Pie II
Ingredients
1 (9 inch) pie crust, baked
1 quart of fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
Âľ cup water
½ cup heavy whipping cream
Directions:
Arrange half of the strawberries in a baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place the saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell.
Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Source: www.allrecipes.com
Party Mix
Ingredients
5 cups pretzel sticks
4 cups round toasted oat cereal
4 cups wheat or bran cereal
4 cups bite-size corn or rice cereal
3 cups mixed nuts
1 cup butter
3 tablespoons worcestershire sauce
½ teaspoon garlic powder
Several drops hot sauce (your choice of hot sauce)
Directions:
In a large roasting pan combine pretzels, oat cereal, wheat cereal, rice cereal, and mixed nuts; set aside.
In a small saucepan heat and stir butter, worcestershire sauce, garlic powder, and hot sauce until the butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat.
Bake in a 300 degree oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container.
Ice Cream Crunch Tacos
Ingredients
1-pint vanilla ice cream in a paper container, slightly softened
8 pizzelle cookies
1/2 cup chopped peanuts
Store-bought hot fudge, for drizzling
3 tablespoons sugar
1 tablespoon ground cinnamon
5 large flour tortillas
Dulce de leche, for spreading
Rainbow sprinkles, for sprinkling
3 tablespoons ghee or clarified butter
Directions:
Using a serrated knife, slice the carton of ice cream into 4 even round pieces. Peel off the carton, then place 1 disc of ice cream on each of 4 pizzelle cookies. Coat with peanuts and hot fudge, top with second pizzelle, and press down. Wrap in plastic and place in the freezer for at least 2 hours.
Heat a cast-iron skillet or griddle over high heat for 5 minutes. Mix the sugar and cinnamon together well on a plate.
Lay out the tortillas and spread them with a thin layer of dulce de leche, leaving a 1-inch border around the edge. Add a small number of rainbow sprinkles across the dulce. Unwrap the pizzelle ice cream sandwiches and place them in the middle of each tortilla, then fold the tortilla around them to wrap well. If the tortilla is not large enough and there is a gap, cut the 5th tortilla in quarters and adhere 1 quarter to the bottom of each sandwich with dulce de leche.
Coat the cast-iron pan with ghee and add the wraps, seam-side down, pressing down with the back of a spatula to sear, about 9 seconds. Flip and repeat the searing. Move to the plate with the cinnamon sugar and turn to coat. Serve immediately. Repeat with the remaining wraps.
Source: www.foodnetwork.com
Mini Chocolate Cakes
Ingredients
Base:
200g unsalted butter, chopped
200g good-quality cooking chocolate (70% cocoa solids) chopped
2 tablespoons instant coffee powder
1 teaspoon vanilla extract
3 eggs
1 cup (200g) caster sugar
115g self-raising flour, sifted
30g cocoa powder
Fresh raspberries
Ganache:
½ cup (125 ml) thin cream
150g good quality cooking chocolate (70% cocoa solids), chopped.
Directions:
Preheat the oven to 160c. Grease and line the base of a 20cm x 30cm pan.
Place the butter, chocolate, coffee, vanilla, and 1/4 cup (60ml) water in a saucepan. Stir over low heat until smooth, then allow to cool.
Beat eggs and sugar in the bowl of an electric mixer until pale and thick, stir in chocolate mixture, then fold in flour and cocoa powder. Pour into the pan and bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and cool slightly in the pan. Turn out onto a board and use a 6 cm pastry cutter to cut 12 rounds.
For the ganache, heat the cream in a small saucepan to the scalding point. Place the chocolate in a heatproof bowl and pour cream over the top, stirring until the chocolate has melted.
Pour a little ganache over each round of cake, allowing it to drip down the sides..
Garnish with fresh raspberries.
Date Cookies
Preheat the oven to 375 degrees F. Grease cookie sheets.
Ingredients
3 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
ÂĽ teaspoon ground cloves
2 teaspoons water
1 ½ cups chopped pitted dates
1 cup chopped pecans
Directions:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.
Source: www.allrecipes.com
MAINS AND SALADS
Butcher’s Steak
Ingredients
1 (2 pounds) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
â…” cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste
Directions
Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if the sauce needs a bit of salt.
To serve, slice steaks and spoon pan sauce over them.
Italian Sausage Spaghetti
Ingredients
1 tablespoon olive oil
4 (6 ounce) sweet Italian sausage links
ÂĽ cup white wine
1 (32 ounce) jar marinara sauce
1 ½ cups water
1 (16 ounce) package spaghetti
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
Directions
Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
Evenly divide pasta onto 4 plates and top each serving with 4 pieces of sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Source
https://www.allrecipes.com/recipe/283148/italian-sausage-spaghetti/
Macaroni and Cheese
Ingredients
8 ounce box of elbow macaroni
ÂĽ cup butter
ÂĽ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
At the same time, melt butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth, about 5 minutes. Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
Add Cheddar cheese and stir until melted, 2 to 4 minutes.
Drain macaroni and fold into cheese sauce until coated.
Lemon Pepper Wings
Ingredients
2 cups peanut oil, or as needed
ÂĽ cup unsalted butter, melted
2 tablespoons lemon pepper seasoning
6 pearl onions
16 chicken wings
Directions
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk butter and lemon pepper seasoning together in a large bowl.
Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
Toss wings with lemon pepper mixture until completely coated. Return to a paper towel-lined plate to drain excess liquid.
Source: www.allrecipes.com
Mexican Rice and Beans
Ingredients
2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained
Directions
Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Source: https://www.allrecipes.com
Italian Chicken Skillet
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
½ cup red cooking wine
1 (28 ounce) can of Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese
Directions
Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
Stir in the shell pasta, and return to a boil.
Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
Birria de Res Tacos (Beef Birria Tacos)
Ingredients
6 dried guajillo chile peppers, seeded
2 dried ancho chiles, stemmed and seeded
4 dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4 Roma tomatoes
2 tablespoons white vinegar
2 garlic cloves
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
Rinse meat and pat dry with paper towels. Season with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until the birria is crispy on top, about 20 minutes. Remove from the oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Source: https://www.allrecipes.com/
No Pineapple Pizza
By Miah Jackson
Have you ever begun to think next time you go to a pizza place you want to order pineapples as a topping? You could switch it up any time but pineapples are not the right choice. Pineapple pizza is also known as Hawaiian Pizza. It dates back to 1962 and surprisingly has nothing to do with Hawaii. The first pineapple pizza was in Sam Panopoulos Saltillo Restaurant in Ontario Canada.
One reason why pineapples do not belong on pizza is that sweet and savory are not called for. Pineapples have sweetness while it does not taste good with the saltiness of the cheese and sauce. Pineapples do not go well with tomato and cheese and make the crust soggy.
Another reason why some people think that pineapples do not go well on pizza is that like tomatoes pineapples are acidic fruits. The acidity could make it overwhelming to combine the two of them. Some chiefs say pineapples should not be eaten in combination with cheese.
Lastly, it does not make sense, for example, would you put peaches on your pizza? Putting a tropical fruit on an Italian dish. Many think that this is just an experiment gone wrong.
But still, the best UK pizza chains offer pineapples on their menu. So is it ok to put pineapples on your pizza? Overall it is up to your taste buds and what you like on your pizza.
Source: https://review42.com/uk/
Food Recommendations
By Liana Jensen
Are you ever looking for someplace to eat but don't know where to eat or what to eat? I have been told I know some of the best food places in L.A and Beverly Hills, so I have some great recommendations.
Beverly Hills has many food genres from Italian to American. A really good Mexican restaurant in Beverly Hills is Frida Cantina. They have two locations on Beverly Drive. Another good Mexican restaurant is in Venice and it's called La Fiesta Brava. Their burritos are very good. There is an American restaurant called South Beverly Grill on South Beverly Dr, they have burgers, salads, sushi, and pretty much everything else. The last restaurant on this list is Scopa Italian Roots in Venice. It has really good pasta and very good antipasto.
All of these restaurants are very good. They have very friendly service too. I hope you use some of these recommendations.
Yummy Treats
By Miah Jackson
It's believed that you can't wait for summer, but in summer there are even more to look forward to which are the treats. Today we are going to talk about the different kinds of treats that you can enjoy.
Watermelons are the number one thing that people eat on hot summer days, but you can make so many things with watermelon. One thing that you can make with watermelon is Ice pops. Another thing that you can do with watermelon makes a kind of refreshing watermelon drink, and you could add other fruits on top to create more flavor. Also, you could make watermelon sorbet or make a smoothie.
Now we are going to talk about things to do with ice cream. Ice cream is delicious and you can do so many things with it. A list of things that can be done with ice cream is to make strawberry shortcakes Ice Cream Bars, Mocha brownies Ice cream sandwiches, Ice cream Cupcakes, and Ice cream freezer pops. You can do so many more things with ice cream.
Lastly, some summer cakes that you could bake are, Frozen Strawberry Cheesecake, Ice cream cake, and Neapolitan Ice cream sandwich cake.
If you are a sweets person this article is just for you, enjoy all of these delicious treats
Source: www.foodnetwork.com
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