Steak Diane
• 4 (1/2 pound) strip steaks, cut 1/2 inch thick
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon dry mustard, divided
• ¼ cup margarine
• 3 tablespoons lemon juice
• 2 teaspoons minced fresh chives
• 1 teaspoon Worcestershire sauce
1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
2. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
3. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 (1/2 pound) strip steaks, cut 1/2 inch thick
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon dry mustard, divided
• ¼ cup margarine
• 3 tablespoons lemon juice
• 2 teaspoons minced fresh chives
• 1 teaspoon Worcestershire sauce
1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
2. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
3. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
Wedge Salad with Blue Cheese Dressing
• 1 pound crumbled blue cheese, divided
• ½ cup mayonnaise
• ⅓ cup buttermilk
• ¼ cup red wine vinegar
• ¼ cup sour cream
• 1 ½ tablespoons white sugar
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• ground black pepper to taste
• 1 head iceberg lettuce, cut into 8 wedges
• 2 roma tomatoes, diced
• 1 small red onion, thinly sliced
Gather all ingredients.
Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving. Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound crumbled blue cheese, divided
• ½ cup mayonnaise
• ⅓ cup buttermilk
• ¼ cup red wine vinegar
• ¼ cup sour cream
• 1 ½ tablespoons white sugar
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• ground black pepper to taste
• 1 head iceberg lettuce, cut into 8 wedges
• 2 roma tomatoes, diced
• 1 small red onion, thinly sliced
Gather all ingredients.
Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving. Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5🥰2
Mongolian Beef
Ingredients
1.5 pounds of Beef Steak of your choice, cut into thin slices 8 cloves of Garlic minced
3 tbsp of Chinese Cooking Wine,
1.5 tsp of Corn Starch
1 tsp of Baking Soda
1 Egg White
6 stalks of Green Onion cut into 1.5 inch pieces
2 tbsp of Oyster Sauce
3 tbsp of Soy Sauce
2 tbsp of Sugar
¼ cup of whole Dried Chilli
Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine for 20 minutes. In a separate bowl, mix oyster sauce, soy sauce, and sugar.
In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Frying the meat will help the meat be extra tender, but you can also pan fry it as well. Once the beef is brown set aside.
In a pan, drizzle in oil and turn the heat to medium-high. Sauté together garlic, the white part of the green onion, and dried chili for 1-2 minutes or until fragrant. Add in the sauce and mix for 30 seconds. Add in the beef and saute together on high heat for 1 minute. Finally, add in the green onion and saute together for 30 seconds.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1.5 pounds of Beef Steak of your choice, cut into thin slices 8 cloves of Garlic minced
3 tbsp of Chinese Cooking Wine,
1.5 tsp of Corn Starch
1 tsp of Baking Soda
1 Egg White
6 stalks of Green Onion cut into 1.5 inch pieces
2 tbsp of Oyster Sauce
3 tbsp of Soy Sauce
2 tbsp of Sugar
¼ cup of whole Dried Chilli
Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine for 20 minutes. In a separate bowl, mix oyster sauce, soy sauce, and sugar.
In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Frying the meat will help the meat be extra tender, but you can also pan fry it as well. Once the beef is brown set aside.
In a pan, drizzle in oil and turn the heat to medium-high. Sauté together garlic, the white part of the green onion, and dried chili for 1-2 minutes or until fragrant. Add in the sauce and mix for 30 seconds. Add in the beef and saute together on high heat for 1 minute. Finally, add in the green onion and saute together for 30 seconds.
@FoodAndRecipesWithCherokee 🦉
❤8
Mediterranean Dip
Ingredients
* 8 oz cream cheese, softened
* ½ cup sour cream
* ½ cup feta cheese, crumbled
* ¼ cup mayonnaise
* 1 garlic clove, minced
* 1 tbsp lemon juice
* ¼ cup chopped sun-dried tomatoes
* ¼ cup chopped green olives
* 2 tbsp chopped fresh parsley
* 1 tbsp chopped fresh basil
* 1 tbsp chopped dill
* ¼ tsp black pepper
* ¼ tsp oregano
* ½ cup crushed crackers or toasted breadcrumbs
* Extra olives, herbs & sun-dried tomatoes for topping
🥄 Directions
1. Mix cream cheese, sour cream, feta, mayonnaise, garlic, and lemon juice until smooth.
2. Stir in the olives, sun-dried tomatoes, parsley, basil, dill, oregano, and black pepper.
3. Add a thin layer of crushed crackers or toasted breadcrumbs to the bottom of small jars.
4. Spoon in the creamy mixture, pressing gently to create pretty layers.
5. Top with chopped herbs, sun-dried tomatoes, and a couple of green olives.
6. Refrigerate for at least 1 hour before serving.
For the crispy top: Add a piece of toasted pita, lavash, or a crispy cracker right before serving
@FoodAndRecipesWithCherokee 🦉
Ingredients
* 8 oz cream cheese, softened
* ½ cup sour cream
* ½ cup feta cheese, crumbled
* ¼ cup mayonnaise
* 1 garlic clove, minced
* 1 tbsp lemon juice
* ¼ cup chopped sun-dried tomatoes
* ¼ cup chopped green olives
* 2 tbsp chopped fresh parsley
* 1 tbsp chopped fresh basil
* 1 tbsp chopped dill
* ¼ tsp black pepper
* ¼ tsp oregano
* ½ cup crushed crackers or toasted breadcrumbs
* Extra olives, herbs & sun-dried tomatoes for topping
🥄 Directions
1. Mix cream cheese, sour cream, feta, mayonnaise, garlic, and lemon juice until smooth.
2. Stir in the olives, sun-dried tomatoes, parsley, basil, dill, oregano, and black pepper.
3. Add a thin layer of crushed crackers or toasted breadcrumbs to the bottom of small jars.
4. Spoon in the creamy mixture, pressing gently to create pretty layers.
5. Top with chopped herbs, sun-dried tomatoes, and a couple of green olives.
6. Refrigerate for at least 1 hour before serving.
For the crispy top: Add a piece of toasted pita, lavash, or a crispy cracker right before serving
@FoodAndRecipesWithCherokee 🦉
❤7
Cheesy Skillet Bean Dip
• 4 oz. cream cheese, softened
• 2 scallions, thinly sliced (about 1 /4 cup), plus more for garnish
• 1 (envelope taco seasoning mix
• 1/3 cup sour cream
• 1/3 cup medium salsa, plus more for garnish
• 1 can refried beans
• 1 can black beans, drained and rinsed
• 1 pkg. pre-shredded Mexican 4-cheese blend (about 2 cups), divided
• Thinly sliced jalapeño chiles
• Chopped fresh cilantro
• Tortilla chips
1. Preheat oven to 375°F. Coat a 10-inch cast-iron skillet or a 2- to 3-quart baking dish with cooking spray.
2. Place cream cheese, scallions, taco seasoning mix, sour cream, and salsa in a large bowl; stir until smooth. Add refried beans; stir until fully incorporated. Fold in black beans and 1 cup cheese. Transfer to prepared skillet or baking dish; sprinkle with remaining 1 cup cheese. Bake until hot and bubbly around edges, 20 to 25 minutes
3. Garnish with jalapeño slices, cilantro, and more scallions and salsa. Serve hot with tortilla chips
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 oz. cream cheese, softened
• 2 scallions, thinly sliced (about 1 /4 cup), plus more for garnish
• 1 (envelope taco seasoning mix
• 1/3 cup sour cream
• 1/3 cup medium salsa, plus more for garnish
• 1 can refried beans
• 1 can black beans, drained and rinsed
• 1 pkg. pre-shredded Mexican 4-cheese blend (about 2 cups), divided
• Thinly sliced jalapeño chiles
• Chopped fresh cilantro
• Tortilla chips
1. Preheat oven to 375°F. Coat a 10-inch cast-iron skillet or a 2- to 3-quart baking dish with cooking spray.
2. Place cream cheese, scallions, taco seasoning mix, sour cream, and salsa in a large bowl; stir until smooth. Add refried beans; stir until fully incorporated. Fold in black beans and 1 cup cheese. Transfer to prepared skillet or baking dish; sprinkle with remaining 1 cup cheese. Bake until hot and bubbly around edges, 20 to 25 minutes
3. Garnish with jalapeño slices, cilantro, and more scallions and salsa. Serve hot with tortilla chips
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6
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Pumpkin Cookies
w/ Brown Butter Frosting
Ingredients
• 1 ¾ cup butter divided
• ⅔ cups pumpkin purée reduced to ⅓ cup
• 3 cups all-purpose flour divided
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 1 ½ cups dark brown sugar
• 2 egg yolks
• ⅓ cup golden brown sugar
• ¼ teaspoon kosher salt
• 6 oz cream cheese cold
• 1 ½ cups icing sugar
Instructions
• In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan and stir occasionally while the butter is cooking to make sure it browns evenly.
• When the milk solids turn brown, remove from the heat and pour into a mixing bowl. Allow the butter to cool for a few minutes before dividing. Be sure to add some of the browned bits from the bottom each time you divide it. Spoon off 45 g, or about 3 ½ tablespoons, of the brown butter for the crumble topping. Spoon off 125 g, or 9 tablespoons, for the cream cheese frosting. Measure out 170 g, or about ¾ cup, of the butter for the cookie dough. Any remaining butter can be added to the frosting batch, or, if you're a bit short, you can take what you need from the frosting batch.
• Fold together 3 layers of paper towel. Spread the pumpkin purée out in a thin layer on the paper towel. Top with another couple layers of the paper towel and press down gently. Let sit for a few minutes and then scrape the pumpkin purée onto a fresh batch of paper towels. Do this until the pumpkin has reduced by half down to 90 g, about three times.
• In a mixing bowl combine 2 ¼ cups (288 g) of the flour along with the baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Whisk to combine and then set aside. In a large mixing bowl combine the reserved 170 g melted butter with the brown sugar and reduced pumpkin. Whisk together. Add the egg yolks and whisk until the mixture is emulsified. Add the dry ingredients to the wet ingredients. Using a spatula mix until fully combined.
• Line a small baking sheet with parchment paper. Use a 1 ½-inch scoop to portion out the cookie dough onto the baking sheet. Cover with cling film and chill for at least 45 minutes or until the dough is firm.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small mixing bowl combine the remaining ¾ cup (96 g) flour, golden brown sugar, and kosher alt. Add the reserved 45 g of brown butter and mix together, using your hands if needed.
• Spread the crumbs out evenly on the baking sheet. Bake for 7 minutes. Use a spatula to flip the crumbs so they brown evenly. Bake for another 5 to 7 minutes until browned. Let cool before using. The crumble topping will harden as it cools.
• If needed, preheat the oven again to 350°F. Arrange the chilled cookie dough balls onto parchment lined baking sheets. Be sure to leave some space between them for spreading. Bake for 7 minutes. Rotate the pans and then continue baking for another 7 to 9 minutes until the cookies are lightly brown around the edges and spring back slightly on top.
• Transfer the cookies to a rack or the counter to cool. Repeat with the remaining cookie dough. Allow the cookies to cool fully before frosting.
• In a mixing bowl combine the remaining 125 g brown butter, which should be fully cool and room temperature, and the cold cream cheese. Use a mixer to whip the butter and cream cheese together. Add the icing sugar and beat together. The mixture will look very dry but keep mixing and it will become soft and creamy.
• Spread a generous dollop of the brown butter cream cheese frosting on top the cookies. Top with the brown sugar crumble and enjoy!
@FoodAndRecipesWithCherokee 🦉
w/ Brown Butter Frosting
Ingredients
• 1 ¾ cup butter divided
• ⅔ cups pumpkin purée reduced to ⅓ cup
• 3 cups all-purpose flour divided
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 1 ½ cups dark brown sugar
• 2 egg yolks
• ⅓ cup golden brown sugar
• ¼ teaspoon kosher salt
• 6 oz cream cheese cold
• 1 ½ cups icing sugar
Instructions
• In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan and stir occasionally while the butter is cooking to make sure it browns evenly.
• When the milk solids turn brown, remove from the heat and pour into a mixing bowl. Allow the butter to cool for a few minutes before dividing. Be sure to add some of the browned bits from the bottom each time you divide it. Spoon off 45 g, or about 3 ½ tablespoons, of the brown butter for the crumble topping. Spoon off 125 g, or 9 tablespoons, for the cream cheese frosting. Measure out 170 g, or about ¾ cup, of the butter for the cookie dough. Any remaining butter can be added to the frosting batch, or, if you're a bit short, you can take what you need from the frosting batch.
• Fold together 3 layers of paper towel. Spread the pumpkin purée out in a thin layer on the paper towel. Top with another couple layers of the paper towel and press down gently. Let sit for a few minutes and then scrape the pumpkin purée onto a fresh batch of paper towels. Do this until the pumpkin has reduced by half down to 90 g, about three times.
• In a mixing bowl combine 2 ¼ cups (288 g) of the flour along with the baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Whisk to combine and then set aside. In a large mixing bowl combine the reserved 170 g melted butter with the brown sugar and reduced pumpkin. Whisk together. Add the egg yolks and whisk until the mixture is emulsified. Add the dry ingredients to the wet ingredients. Using a spatula mix until fully combined.
• Line a small baking sheet with parchment paper. Use a 1 ½-inch scoop to portion out the cookie dough onto the baking sheet. Cover with cling film and chill for at least 45 minutes or until the dough is firm.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small mixing bowl combine the remaining ¾ cup (96 g) flour, golden brown sugar, and kosher alt. Add the reserved 45 g of brown butter and mix together, using your hands if needed.
• Spread the crumbs out evenly on the baking sheet. Bake for 7 minutes. Use a spatula to flip the crumbs so they brown evenly. Bake for another 5 to 7 minutes until browned. Let cool before using. The crumble topping will harden as it cools.
• If needed, preheat the oven again to 350°F. Arrange the chilled cookie dough balls onto parchment lined baking sheets. Be sure to leave some space between them for spreading. Bake for 7 minutes. Rotate the pans and then continue baking for another 7 to 9 minutes until the cookies are lightly brown around the edges and spring back slightly on top.
• Transfer the cookies to a rack or the counter to cool. Repeat with the remaining cookie dough. Allow the cookies to cool fully before frosting.
• In a mixing bowl combine the remaining 125 g brown butter, which should be fully cool and room temperature, and the cold cream cheese. Use a mixer to whip the butter and cream cheese together. Add the icing sugar and beat together. The mixture will look very dry but keep mixing and it will become soft and creamy.
• Spread a generous dollop of the brown butter cream cheese frosting on top the cookies. Top with the brown sugar crumble and enjoy!
@FoodAndRecipesWithCherokee 🦉
🥰7❤3
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Goodnight Foodies 🌟 ✨ 🌕
Thank you for being part of our CherokeeOwl Family 🦉❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family 🦉
@FoodAndRecipesWithCherokee 🦉
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Omelet Soufflé
Ingredients
3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese
1 tbsp chopped chives
Directions
Preheat the broiler, position a rack in the center of the oven, and set the broiler to high. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites until light and fluffy. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
In an 8-inch ovenproof skillet, melt the butter, over medium heat until the foam subsides. Remove from heat. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 - 4 minutes, until lightly browned and very puffy. Use an offset spatula to run along the edges of the skillet to loosen the omelet. Carefully slide the omelet onto a plate, folding it in half. Garnish with chives and serve right away.
@FoodAndRecipesWithCherokee 🦉
Ingredients
3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese
1 tbsp chopped chives
Directions
Preheat the broiler, position a rack in the center of the oven, and set the broiler to high. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites until light and fluffy. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
In an 8-inch ovenproof skillet, melt the butter, over medium heat until the foam subsides. Remove from heat. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 - 4 minutes, until lightly browned and very puffy. Use an offset spatula to run along the edges of the skillet to loosen the omelet. Carefully slide the omelet onto a plate, folding it in half. Garnish with chives and serve right away.
@FoodAndRecipesWithCherokee 🦉
💯3
Carmel Apple Turnovers
Ingredients
• 2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 large egg
• All-purpose flour, for work surface
• 1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
• Turbinado sugar, for sprinkling
• 1 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, cut into pieces
• 1/3 c. heavy cream, at room temperature
Directions
Step 1
Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl.
Step 2
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes.
Step 3
Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Step 4
Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 large egg
• All-purpose flour, for work surface
• 1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
• Turbinado sugar, for sprinkling
• 1 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, cut into pieces
• 1/3 c. heavy cream, at room temperature
Directions
Step 1
Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl.
Step 2
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes.
Step 3
Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Step 4
Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Hashbrown Casserole
• 1 (32-oz.) package frozen diced hash brown potatoes, thawed
• 1 (10 1/2-oz.) can cream of chicken soup
• 1 (8-oz.) container sour cream
• 1 cup shredded mild Cheddar cheese
• 1/2 cup chopped onion
• 3/4 cup unsalted butter, melted
• 2 cups cornflakes cereal
• Garnish: fresh curly-leaf parsley sprigs
Directions
1. Preheat the oven to 350°F. Grease a 2- to 3-quart baking dish with cooking spray.
2. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended. Spoon into a greased 2- to 3-quart baking dish. Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture. Bake at 350°F for 50 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (32-oz.) package frozen diced hash brown potatoes, thawed
• 1 (10 1/2-oz.) can cream of chicken soup
• 1 (8-oz.) container sour cream
• 1 cup shredded mild Cheddar cheese
• 1/2 cup chopped onion
• 3/4 cup unsalted butter, melted
• 2 cups cornflakes cereal
• Garnish: fresh curly-leaf parsley sprigs
Directions
1. Preheat the oven to 350°F. Grease a 2- to 3-quart baking dish with cooking spray.
2. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended. Spoon into a greased 2- to 3-quart baking dish. Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture. Bake at 350°F for 50 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6
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❤8
Easy Crab Quiche
• ½ cup mayonnaise
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• ½ cup milk
• 1 cup crabmeat
• 1 cup diced Swiss cheese
• ½ cup chopped green onions
• 1 (9 inch) unbaked pie crust
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat eggs, mayonnaise, flour, and milk in a medium bowl until thoroughly blended. Stir in crab, cheese, and onion; transfer into pie shell.
3. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ½ cup mayonnaise
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• ½ cup milk
• 1 cup crabmeat
• 1 cup diced Swiss cheese
• ½ cup chopped green onions
• 1 (9 inch) unbaked pie crust
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat eggs, mayonnaise, flour, and milk in a medium bowl until thoroughly blended. Stir in crab, cheese, and onion; transfer into pie shell.
3. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯4🥰1
Smoked-Salmon Tea Sandwiches
• 1 (8-oz.) pkg. cream cheese, softened
• 1 tsp. grated lemon zest plus 4 tsp. fresh juice (from 1 lemon)
• 8 oz. cold-smoked salmon, chopped (about 1 cup), divided
• 3 Tbsp. finely chopped shallot (from 1 [1 1/2-oz.] shallot)
• 2 Tbsp. chopped fresh dill
• 1/2 tsp. kosher salt, plus more to taste
• 8 (1/2-oz.) pumpernickel bread slices (such as Pepperidge Farm)
Directions
1. Process cream cheese, lemon zest, lemon juice, and 1/2 cup of the smoked salmon in a food processor until smooth, about 15 seconds, stopping occasionally to scrape down sides of bowl.
2. Transfer salmon mixture to a large bowl. Add shallot, dill, salt, and remaining 1/2 cup salmon; gently fold until combined. Season to taste with additional salt.
3. Spread salmon mixture evenly on 4 of the bread slices (about 1/2 cup each); top with remaining 4 bread slices. Trim and discard crusts from sandwiches; cut sandwiches in half.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (8-oz.) pkg. cream cheese, softened
• 1 tsp. grated lemon zest plus 4 tsp. fresh juice (from 1 lemon)
• 8 oz. cold-smoked salmon, chopped (about 1 cup), divided
• 3 Tbsp. finely chopped shallot (from 1 [1 1/2-oz.] shallot)
• 2 Tbsp. chopped fresh dill
• 1/2 tsp. kosher salt, plus more to taste
• 8 (1/2-oz.) pumpernickel bread slices (such as Pepperidge Farm)
Directions
1. Process cream cheese, lemon zest, lemon juice, and 1/2 cup of the smoked salmon in a food processor until smooth, about 15 seconds, stopping occasionally to scrape down sides of bowl.
2. Transfer salmon mixture to a large bowl. Add shallot, dill, salt, and remaining 1/2 cup salmon; gently fold until combined. Season to taste with additional salt.
3. Spread salmon mixture evenly on 4 of the bread slices (about 1/2 cup each); top with remaining 4 bread slices. Trim and discard crusts from sandwiches; cut sandwiches in half.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
👍2🥰1
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Chicken Lazone
Ingredients
Chicken Lazone
• 1 tsp EACH: Sweet/Regular Paprika, Smoked Paprika, Onion Powder, Garlic Powder (see notes)
• 3/4 tsp Salt
• 1/4 tsp EACH: Dried Thyme, Dried Oregano, Cayenne Pepper, Black Pepper
• 1.3lb / 600g Chicken Tenders
• 1 tbsp Olive Oil
• 2 1/2 tbsp / 37.5g Unsalted Butter (divided into 1 tbsp/15g, 1 tbsp/15g, 1/2 tbsp/7.5g)
• 1/2 cup / 120ml low-salt Chicken Stock (see notes)
• 1 cup / 240ml Heavy/Double Cream, leave at room temp
To Serve (optional)
• 9oz / 250g Fettuccine (or other long-cut pasta)
• 2 tbsp / 30g cold Unsalted Butter, diced into small cubes
• 1/4 cup / 20g freshly grated Parmesan
• finely diced Fresh Parsley
Instructions
• Add the seasoning mix to a large mixing bowl, then remove 1 tsp and store to one side. Add the tenders to the bowl, alongside 1 tbsp oil, then toss until fully coated.
• Place a large pan over medium-high heat. Once hot, melt 1 tbsp butter, then add the tenders. Fry each side for around 3 minutes and 30 seconds, or until lightly charred and just cooked through the centre. Remove and place on a plate to one side, then reduce the heat slightly to medium.
• Melt 1 tbsp butter, then add the remaining 1 tsp of seasoning and gently toast for 30 seconds or so. Pour in the stock, then increase the heat slightly and simmer for 2 minutes to reduce it slightly.
• Lower the heat again to medium and add the cream. Simmer for 4-5 minutes until the sauce thickens, stirring frequently to ensure everything binds. Stir in the resting juices from the chicken, then swiftly stir in the remaining 1/2 tbsp of butter until it blends into the sauce.
• Add the chicken, coat in the sauce and simmer for 1 minute so the chicken seasoning can marry with the sauce. Check the sauce for seasoning and adjust if needed. Serve with parsley if desired, then tuck in and enjoy!
• Optional side: Cook the pasta in salted boiling water until al dente, then drain, reserving around 1/2 cup of the pasta water. Off the heat, add the pasta back to the pot (or a separate bowl) and toss with the butter and a splash of pasta water until the butter melts and coats the pasta. Add the parmesan, along with another splash of pasta water if needed, then keep tossing until it melts and forms a lightly creamy, glossy sauce that clings to the pasta. It shouldn’t be watery at all. Season with salt if needed.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Chicken Lazone
• 1 tsp EACH: Sweet/Regular Paprika, Smoked Paprika, Onion Powder, Garlic Powder (see notes)
• 3/4 tsp Salt
• 1/4 tsp EACH: Dried Thyme, Dried Oregano, Cayenne Pepper, Black Pepper
• 1.3lb / 600g Chicken Tenders
• 1 tbsp Olive Oil
• 2 1/2 tbsp / 37.5g Unsalted Butter (divided into 1 tbsp/15g, 1 tbsp/15g, 1/2 tbsp/7.5g)
• 1/2 cup / 120ml low-salt Chicken Stock (see notes)
• 1 cup / 240ml Heavy/Double Cream, leave at room temp
To Serve (optional)
• 9oz / 250g Fettuccine (or other long-cut pasta)
• 2 tbsp / 30g cold Unsalted Butter, diced into small cubes
• 1/4 cup / 20g freshly grated Parmesan
• finely diced Fresh Parsley
Instructions
• Add the seasoning mix to a large mixing bowl, then remove 1 tsp and store to one side. Add the tenders to the bowl, alongside 1 tbsp oil, then toss until fully coated.
• Place a large pan over medium-high heat. Once hot, melt 1 tbsp butter, then add the tenders. Fry each side for around 3 minutes and 30 seconds, or until lightly charred and just cooked through the centre. Remove and place on a plate to one side, then reduce the heat slightly to medium.
• Melt 1 tbsp butter, then add the remaining 1 tsp of seasoning and gently toast for 30 seconds or so. Pour in the stock, then increase the heat slightly and simmer for 2 minutes to reduce it slightly.
• Lower the heat again to medium and add the cream. Simmer for 4-5 minutes until the sauce thickens, stirring frequently to ensure everything binds. Stir in the resting juices from the chicken, then swiftly stir in the remaining 1/2 tbsp of butter until it blends into the sauce.
• Add the chicken, coat in the sauce and simmer for 1 minute so the chicken seasoning can marry with the sauce. Check the sauce for seasoning and adjust if needed. Serve with parsley if desired, then tuck in and enjoy!
• Optional side: Cook the pasta in salted boiling water until al dente, then drain, reserving around 1/2 cup of the pasta water. Off the heat, add the pasta back to the pot (or a separate bowl) and toss with the butter and a splash of pasta water until the butter melts and coats the pasta. Add the parmesan, along with another splash of pasta water if needed, then keep tossing until it melts and forms a lightly creamy, glossy sauce that clings to the pasta. It shouldn’t be watery at all. Season with salt if needed.
@FoodAndRecipesWithCherokee 🦉
🥰3💯3
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Pizza Knots
Ingredients:
• 1 lb homemade pizza dough or storebought
• AP flour
• 1 1/2 cups shredded low-moisture mozzarella
• 3 oz pepperoni, about 24 slices
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 2 tbsp grated Parmesan
• 2 tbsp honey
Quick Marinara:
• 1 medium shallot minced
• 15 oz crushed tomatoes (buy the cheapest can you can find)
• 3-5 cloves minced garlic
• 2 tbsp tomato paste (toasted in the olive oil)
• Pinch of salt
• Dash of black pep
• Dash red pep flake
• Drizzle of honey or a shredded carrot or a pinch of sugar
• This cuts down the acidity and makes a smooter sauce
• 2 basil leaves or 1 tsp of italian seasoning
@FoodAndRecipesWithCherokee 🦉
Ingredients:
• 1 lb homemade pizza dough or storebought
• AP flour
• 1 1/2 cups shredded low-moisture mozzarella
• 3 oz pepperoni, about 24 slices
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 2 tbsp grated Parmesan
• 2 tbsp honey
Quick Marinara:
• 1 medium shallot minced
• 15 oz crushed tomatoes (buy the cheapest can you can find)
• 3-5 cloves minced garlic
• 2 tbsp tomato paste (toasted in the olive oil)
• Pinch of salt
• Dash of black pep
• Dash red pep flake
• Drizzle of honey or a shredded carrot or a pinch of sugar
• This cuts down the acidity and makes a smooter sauce
• 2 basil leaves or 1 tsp of italian seasoning
@FoodAndRecipesWithCherokee 🦉
💯6❤2
Loaded Potato Soup
• 4 lbs. new potatoes, peeled and cut into 1/4-inch-thick slices
• 1 small onion, chopped
• 2 (14-oz.) cans chicken broth
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 pint half-and-half
• Shredded Cheddar cheese
• Crumbled cooked bacon
• Sliced green onion
Add potatoes to slow cooker:
Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.
Cook soup:
Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. If desired, use an immersion blender to smooth out lumps. Ladle into bowls, and serve with desired toppings.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 lbs. new potatoes, peeled and cut into 1/4-inch-thick slices
• 1 small onion, chopped
• 2 (14-oz.) cans chicken broth
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 pint half-and-half
• Shredded Cheddar cheese
• Crumbled cooked bacon
• Sliced green onion
Add potatoes to slow cooker:
Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.
Cook soup:
Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. If desired, use an immersion blender to smooth out lumps. Ladle into bowls, and serve with desired toppings.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🥰5💯2❤1
Grilled Chicken with Rosemary and Bacon
• 4 teaspoons garlic powder
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 4 sprigs fresh rosemary
• 4 thick slices bacon
Directions
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Sprinkle 1 teaspoon garlic powder on each chicken breast and season with salt and pepper. Lay one rosemary sprig on each chicken breast. Wrap bacon around the chicken to hold the rosemary on. Secure bacon with a toothpick or an additional thick rosemary stem.
3. Cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare-ups from the bacon. Remove the toothpicks before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 teaspoons garlic powder
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 4 sprigs fresh rosemary
• 4 thick slices bacon
Directions
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Sprinkle 1 teaspoon garlic powder on each chicken breast and season with salt and pepper. Lay one rosemary sprig on each chicken breast. Wrap bacon around the chicken to hold the rosemary on. Secure bacon with a toothpick or an additional thick rosemary stem.
3. Cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare-ups from the bacon. Remove the toothpicks before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🥰4❤2