This media is not supported in your browser
VIEW IN TELEGRAM
Cheddar Sweet Corn Pie
Ingredients:
• 2 T butter (plus extra for the dish)
• 1 C finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 C fresh or thawed corn kernels (6 large ears)
• 2/3 C milk – I use half plant milk and half dairy milk or half and half
• 2 C (about 8 oz.) grated soft cheese – I use half mild cheddar and half fontina
• 3/4 C panko bread crumbs
• 1 t kosher or sea salt
• 3/4 t ground white pepper
• 3 T chopped fresh chives, optional
• 3 eggs
• Paprika (optional)
INSTRUCTIONS
1. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
2. Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
3. Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
• 2 T butter (plus extra for the dish)
• 1 C finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 C fresh or thawed corn kernels (6 large ears)
• 2/3 C milk – I use half plant milk and half dairy milk or half and half
• 2 C (about 8 oz.) grated soft cheese – I use half mild cheddar and half fontina
• 3/4 C panko bread crumbs
• 1 t kosher or sea salt
• 3/4 t ground white pepper
• 3 T chopped fresh chives, optional
• 3 eggs
• Paprika (optional)
INSTRUCTIONS
1. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
2. Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
3. Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
@FoodAndRecipesWithCherokee 🦉
💯3😍1
Media is too big
VIEW IN TELEGRAM
Cheese Dreams
Ingredients
• 1 cup unsalted butter softened
• 2 cups finely grated sharp cheddar cheese
• 2 tablespoons heavy cream
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 16 ounce package white sandwich bread slices
Instructions
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat the softened butter until smooth.
• Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.
• Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.
• Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices.
• Spread the remaining cheese mixture on the tops and sides of each square.
• Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
• Let cool for 2–3 minutes before transferring to a serving platter.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 cup unsalted butter softened
• 2 cups finely grated sharp cheddar cheese
• 2 tablespoons heavy cream
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 16 ounce package white sandwich bread slices
Instructions
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat the softened butter until smooth.
• Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.
• Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.
• Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices.
• Spread the remaining cheese mixture on the tops and sides of each square.
• Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
• Let cool for 2–3 minutes before transferring to a serving platter.
@FoodAndRecipesWithCherokee 🦉
🤩4👍2
Please open Telegram to view this post
VIEW IN TELEGRAM
🥰5❤3👍1
This media is not supported in your browser
VIEW IN TELEGRAM
Beef Bourguignon
Ingredients
For the Stew
• 4 oz thick-cut bacon cut into ½-inch pieces (about 115 g)
• 3 lb beef chuck roast cut into 1½-inch cubes, patted dry (about 1.4 kg)
• 1½-2 teaspoons kosher salt divided, plus more to taste
• 1 teaspoon freshly ground black pepper divided, plus more to taste
• 1-2 tablespoons neutral oil as needed
• 1 large yellow onion chopped
• 3 medium carrots peeled and cut into ½-inch pieces
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour 30 g
• 3 cups dry red wine preferably Burgundy or similar (720 ml)
• 2 cups low-sodium beef stock plus a splash more as needed (480 ml)
• 1 bay leaf
• 4-5 fresh thyme sprigs or 1 teaspoon dried thyme
For the Mushrooms & Pearl Onions
• 2 tablespoons unsalted butter
• 10 oz pearl onions peeled (fresh or thawed frozen; about 280 g)
• 12 oz cremini or white button mushrooms halved or quartered (about 340 g)
• Pinch kosher salt and black pepper
• Chopped fresh parsley for garnish (optional)
Instructions
• Prep and preheat. Preheat oven to 325°F (165°C). Pat the beef dry with paper towels and season with about 1 teaspoon salt and ½ teaspoon pepper.
• Cook the bacon. Add the bacon to a large Dutch oven and cook over medium heat until the fat renders and the bacon is crisp, 4-5 minutes. Transfer bacon to a bowl with a slotted spoon, leaving the fat in the pot. Add a bit of oil if there is less than a couple tablespoons of fat.
• Brown the beef. Increase heat to medium-high. Working in batches, brown the beef in a single layer, turning to deeply brown at least two sides, 3-4 minutes per side. Don’t crowd the pan. Transfer browned beef to the bowl with the bacon and repeat with remaining beef, adding a touch of oil as needed.
• Sauté the vegetables. Reduce heat to medium. Add the onion and carrots to the pot. Cook, stirring occasionally, until the onion softens and begins to brown, about 5-7 minutes. Stir in the garlic and cook about 30 seconds, just until fragrant.
• Add tomato paste and flour. Stir in the tomato paste and cook 2-3 minutes, stirring, until it darkens slightly in color. Sprinkle the flour over the vegetables and stir to coat. Cook 1-2 minutes to remove the raw flour taste.
• Deglaze with wine. Slowly pour in the red wine while stirring and scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it bubble for 2-3 minutes to start reducing.
• Build the braise. Stir in the beef stock, bay leaf, and thyme. Return the browned beef and bacon (along with any juices) to the pot and stir. The liquid should just about cover the meat - add a bit more stock or wine if needed. Taste the liquid and lightly season with salt and pepper, keeping in mind it will reduce.
• Oven braise. Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for about 2½ hours, stirring once halfway through, until the beef is mostly tender but not yet falling apart.
• Cook mushrooms and pearl onions. About 30-40 minutes before the 2½-hour mark, heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, 4-5 minutes. Add the pearl onions and cook until lightly caramelized and just tender, 5-8 minutes. Season with a pinch of salt and pepper and set aside.
• Finish the stew. After about 2½ hours, check the beef. When it’s nearly fork-tender, stir in the sautéed mushrooms and pearl onions. Return the pot to the oven, uncovered, for another 30-45 minutes, until the beef is very tender and the sauce is glossy and slightly thickened (it should coat the back of a spoon).
• Adjust and serve. Remove the bay leaf and thyme stems. If there is excess fat on top, skim it off. If the sauce is too thin, simmer gently on the stovetop to reduce. If it’s too thick, loosen with a splash of stock or wine. Taste and adjust with more salt and pepper. Let rest 10-15 minutes, then garnish with parsley if desired and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Stew
• 4 oz thick-cut bacon cut into ½-inch pieces (about 115 g)
• 3 lb beef chuck roast cut into 1½-inch cubes, patted dry (about 1.4 kg)
• 1½-2 teaspoons kosher salt divided, plus more to taste
• 1 teaspoon freshly ground black pepper divided, plus more to taste
• 1-2 tablespoons neutral oil as needed
• 1 large yellow onion chopped
• 3 medium carrots peeled and cut into ½-inch pieces
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour 30 g
• 3 cups dry red wine preferably Burgundy or similar (720 ml)
• 2 cups low-sodium beef stock plus a splash more as needed (480 ml)
• 1 bay leaf
• 4-5 fresh thyme sprigs or 1 teaspoon dried thyme
For the Mushrooms & Pearl Onions
• 2 tablespoons unsalted butter
• 10 oz pearl onions peeled (fresh or thawed frozen; about 280 g)
• 12 oz cremini or white button mushrooms halved or quartered (about 340 g)
• Pinch kosher salt and black pepper
• Chopped fresh parsley for garnish (optional)
Instructions
• Prep and preheat. Preheat oven to 325°F (165°C). Pat the beef dry with paper towels and season with about 1 teaspoon salt and ½ teaspoon pepper.
• Cook the bacon. Add the bacon to a large Dutch oven and cook over medium heat until the fat renders and the bacon is crisp, 4-5 minutes. Transfer bacon to a bowl with a slotted spoon, leaving the fat in the pot. Add a bit of oil if there is less than a couple tablespoons of fat.
• Brown the beef. Increase heat to medium-high. Working in batches, brown the beef in a single layer, turning to deeply brown at least two sides, 3-4 minutes per side. Don’t crowd the pan. Transfer browned beef to the bowl with the bacon and repeat with remaining beef, adding a touch of oil as needed.
• Sauté the vegetables. Reduce heat to medium. Add the onion and carrots to the pot. Cook, stirring occasionally, until the onion softens and begins to brown, about 5-7 minutes. Stir in the garlic and cook about 30 seconds, just until fragrant.
• Add tomato paste and flour. Stir in the tomato paste and cook 2-3 minutes, stirring, until it darkens slightly in color. Sprinkle the flour over the vegetables and stir to coat. Cook 1-2 minutes to remove the raw flour taste.
• Deglaze with wine. Slowly pour in the red wine while stirring and scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it bubble for 2-3 minutes to start reducing.
• Build the braise. Stir in the beef stock, bay leaf, and thyme. Return the browned beef and bacon (along with any juices) to the pot and stir. The liquid should just about cover the meat - add a bit more stock or wine if needed. Taste the liquid and lightly season with salt and pepper, keeping in mind it will reduce.
• Oven braise. Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for about 2½ hours, stirring once halfway through, until the beef is mostly tender but not yet falling apart.
• Cook mushrooms and pearl onions. About 30-40 minutes before the 2½-hour mark, heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, 4-5 minutes. Add the pearl onions and cook until lightly caramelized and just tender, 5-8 minutes. Season with a pinch of salt and pepper and set aside.
• Finish the stew. After about 2½ hours, check the beef. When it’s nearly fork-tender, stir in the sautéed mushrooms and pearl onions. Return the pot to the oven, uncovered, for another 30-45 minutes, until the beef is very tender and the sauce is glossy and slightly thickened (it should coat the back of a spoon).
• Adjust and serve. Remove the bay leaf and thyme stems. If there is excess fat on top, skim it off. If the sauce is too thin, simmer gently on the stovetop to reduce. If it’s too thick, loosen with a splash of stock or wine. Taste and adjust with more salt and pepper. Let rest 10-15 minutes, then garnish with parsley if desired and serve.
@FoodAndRecipesWithCherokee 🦉
❤9
This media is not supported in your browser
VIEW IN TELEGRAM
Chantilly Cake
For the Cake:
1 box of your favorite vanilla or sponge cake mix (or 1 prepared sponge cake)
For the Chantilly Cream:
1 cup (8 oz) mascarpone cheese, cold
1 block (8 oz) cream cheese, softened
2 cups heavy whipping cream, cold
1.5 cups powdered sugar
1.5 tsp vanilla extract
For the Berries:
3-4 cups mixed fresh berries (strawberries, raspberries,
blueberries, etc.), washed and sliced
HOW TO MAKE IT:
Cake: Bake your cake according to box directions (a 9x13 sheet pan is great for this. Let it cool completely, then cut it into 2 or 3 even rectangular layers.
Cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
Filling: In another bowl, beat the sottened cream cheese, cold mascarpone, powdered sugar, and vanilla until perfectly smooth.
Combine: Gently fold the whipped cream into the cheese mixture until it's all one light, fluffy cream.
Assemble: Place your first cake layer on a plate. Spread a thick layer of the Chantilly cream. Add a generous layer of mixed berries.
Layer: Add the next layer of cake, followed by more cream and more berries.
Top: Finish with the remaining cream (you can pipe it on) and pile on all the leftover fresh berries.
Chill: Refrigerate for at least 2 hours before slicing. This helps the layers set!
@FoodAndRecipesWithCherokee 🦉
For the Cake:
1 box of your favorite vanilla or sponge cake mix (or 1 prepared sponge cake)
For the Chantilly Cream:
1 cup (8 oz) mascarpone cheese, cold
1 block (8 oz) cream cheese, softened
2 cups heavy whipping cream, cold
1.5 cups powdered sugar
1.5 tsp vanilla extract
For the Berries:
3-4 cups mixed fresh berries (strawberries, raspberries,
blueberries, etc.), washed and sliced
HOW TO MAKE IT:
Cake: Bake your cake according to box directions (a 9x13 sheet pan is great for this. Let it cool completely, then cut it into 2 or 3 even rectangular layers.
Cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
Filling: In another bowl, beat the sottened cream cheese, cold mascarpone, powdered sugar, and vanilla until perfectly smooth.
Combine: Gently fold the whipped cream into the cheese mixture until it's all one light, fluffy cream.
Assemble: Place your first cake layer on a plate. Spread a thick layer of the Chantilly cream. Add a generous layer of mixed berries.
Layer: Add the next layer of cake, followed by more cream and more berries.
Top: Finish with the remaining cream (you can pipe it on) and pile on all the leftover fresh berries.
Chill: Refrigerate for at least 2 hours before slicing. This helps the layers set!
@FoodAndRecipesWithCherokee 🦉
❤9
This media is not supported in your browser
VIEW IN TELEGRAM
Peanut Butter Sheet Cake
Ingredients
Cake Ingredients
1 1/2 cups creamy peanut butter
1 cup water
1/2 cup salted butter
1/3 cup neutral oil canola, vegetable or avocado
2 cups self-rising flour
2 cups granulated sugar
1/2 cup whole buttermilk
2 large eggs lightly beaten
1 teaspoon vanilla extract
Frosting Ingredients
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Instructions
Preheat oven to 350°F. Grease a 15x10-inch sheet pan with butter or nonstick spray.
In a medium saucepan over medium heat, combine peanut butter, water, butter, and oil. Bring to a boil, then turn off the heat.
In a large mixing bowl, whisk together self rising flour and sugar. Add the hot peanut butter mixture, and mix until smooth.
In a small bowl, whisk together eggs, buttermilk and vanilla extract. Add this mixture to the peanut butter mixture, and stir just until combined.
Pour the batter into the prepared sheet pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool at least 20 minutes before adding the frosting.
For the frosting, in a medium saucepan, combine milk, peanut butter, and vanilla. Once melted and fully combined, turn off the heat and stir in powdered sugar until smooth. Spread on the slightly cooled cake. Slice and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Cake Ingredients
1 1/2 cups creamy peanut butter
1 cup water
1/2 cup salted butter
1/3 cup neutral oil canola, vegetable or avocado
2 cups self-rising flour
2 cups granulated sugar
1/2 cup whole buttermilk
2 large eggs lightly beaten
1 teaspoon vanilla extract
Frosting Ingredients
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Instructions
Preheat oven to 350°F. Grease a 15x10-inch sheet pan with butter or nonstick spray.
In a medium saucepan over medium heat, combine peanut butter, water, butter, and oil. Bring to a boil, then turn off the heat.
In a large mixing bowl, whisk together self rising flour and sugar. Add the hot peanut butter mixture, and mix until smooth.
In a small bowl, whisk together eggs, buttermilk and vanilla extract. Add this mixture to the peanut butter mixture, and stir just until combined.
Pour the batter into the prepared sheet pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool at least 20 minutes before adding the frosting.
For the frosting, in a medium saucepan, combine milk, peanut butter, and vanilla. Once melted and fully combined, turn off the heat and stir in powdered sugar until smooth. Spread on the slightly cooled cake. Slice and serve.
@FoodAndRecipesWithCherokee 🦉
❤10
Media is too big
VIEW IN TELEGRAM
Thank you so much for being a subscriber. We appreciate you 🥰 ❤️ & hope you enjoy the recipes
Have a peaceful restful night🌙 🌙 🌙
@FoodAndRecipesWithCherokee 🦉
Have a peaceful restful night
@FoodAndRecipesWithCherokee 🦉
Please open Telegram to view this post
VIEW IN TELEGRAM
❤6
Please open Telegram to view this post
VIEW IN TELEGRAM
❤7
Sunday Breakfast Casserole
Ingredients
• 2 sweet potatoes, cubed
• 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered)
• 1 bunch asparagus, tender parts, chopped
• Extra-virgin olive oil, for drizzling
• 12 large eggs
• ½ cup almond milk
• 1 garlic clove, minced
• ½ to 1 teaspoon sea salt*
• ½ teaspoon black pepper
• 4 ounces crumbled feta cheese
• 1 bunch scallions, chopped
• 1 cup frozen peas, thawed
• Microgreens, optional, for garnish
Instructions
• Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
• In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
• Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
• Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
• Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
• Garnish slices with microgreens and season with additional salt and pepper, if desired.
➡️ 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 sweet potatoes, cubed
• 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered)
• 1 bunch asparagus, tender parts, chopped
• Extra-virgin olive oil, for drizzling
• 12 large eggs
• ½ cup almond milk
• 1 garlic clove, minced
• ½ to 1 teaspoon sea salt*
• ½ teaspoon black pepper
• 4 ounces crumbled feta cheese
• 1 bunch scallions, chopped
• 1 cup frozen peas, thawed
• Microgreens, optional, for garnish
Instructions
• Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.
• In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
• Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.
• Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.
• Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
• Garnish slices with microgreens and season with additional salt and pepper, if desired.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Please open Telegram to view this post
VIEW IN TELEGRAM
❤3
Europe’s Best Sunday Pancakes
Ingredients
• ½ cup all-purpose flour
• ½ cup milk
• 2 large eggs
• 2 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 tablespoon butter for the pan
Instructions
• Add all ingredients to the blender, starting with liquids and ending with flour. This prevents the flour from clumping.
½ cup all-purpose flour, ½ cup milk, 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, 2 tablespoons unsalted butter
• Blend for 30 seconds, until smooth. Let the batter rest for 20 minutes.
• Meanwhile, preheat the oven to 400° Fahrenheit.
• Place the cast-iron skillet in the oven and heat it up for 10 minutes.
• Remove skillet from the oven and add 1 tablespoon of butter to the skillet. Let it melt and swirl it around the pan to coat the bottom and the sides.
1 tablespoon butter
• Pour the batter into the hot skillet. Let it spread evenly.
• Bake in the oven until puffed and golden, 17 to 20 minutes.
• Remove skillet from oven and let cool on a trivet.
• Carefully, remove the pancake from the skillet and place it on a cutting board. I slice it into triangle pieces, like a cake. Dust it with powder sugar and top with fresh berries, if desired.
• Enjoy!
💎 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
• ½ cup all-purpose flour
• ½ cup milk
• 2 large eggs
• 2 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 tablespoon butter for the pan
Instructions
• Add all ingredients to the blender, starting with liquids and ending with flour. This prevents the flour from clumping.
½ cup all-purpose flour, ½ cup milk, 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, 2 tablespoons unsalted butter
• Blend for 30 seconds, until smooth. Let the batter rest for 20 minutes.
• Meanwhile, preheat the oven to 400° Fahrenheit.
• Place the cast-iron skillet in the oven and heat it up for 10 minutes.
• Remove skillet from the oven and add 1 tablespoon of butter to the skillet. Let it melt and swirl it around the pan to coat the bottom and the sides.
1 tablespoon butter
• Pour the batter into the hot skillet. Let it spread evenly.
• Bake in the oven until puffed and golden, 17 to 20 minutes.
• Remove skillet from oven and let cool on a trivet.
• Carefully, remove the pancake from the skillet and place it on a cutting board. I slice it into triangle pieces, like a cake. Dust it with powder sugar and top with fresh berries, if desired.
• Enjoy!
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
Please open Telegram to view this post
VIEW IN TELEGRAM
❤6
Please open Telegram to view this post
VIEW IN TELEGRAM
❤4
Cheesy Cauliflower Risotto with Bacon
• 4 bacon strips, diced
• 1 cup diced baby bella mushrooms
• ½ white onion, diced
• 3 cloves garlic, minced
• 1 (16 ounce) package frozen riced cauliflower
• 1 cup chicken stock
• 1 ½ cups grated Parmesan cheese
• 1 cup heavy cream
Directions
1. Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
2. Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
3. Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 bacon strips, diced
• 1 cup diced baby bella mushrooms
• ½ white onion, diced
• 3 cloves garlic, minced
• 1 (16 ounce) package frozen riced cauliflower
• 1 cup chicken stock
• 1 ½ cups grated Parmesan cheese
• 1 cup heavy cream
Directions
1. Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
2. Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
3. Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
Please open Telegram to view this post
VIEW IN TELEGRAM
❤3💯1
Ham, Potato, and Cheese Soup
• 12 potatoes, peeled and cubed
• 2 large onions, finely chopped
• 2 pounds processed cheese food (eg. Velveeta)
• 1 pound chopped ham
• ground black pepper to taste
• 3 ½ tablespoons all-purpose flour
• 1 cup milk
Directions
1. Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
2. Remove about one cup of cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
3. Place cheese (either whole of cubed) in the pot. Let soup simmer until cheese melts and is thick. Add ground black pepper to taste and stir in milk.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 12 potatoes, peeled and cubed
• 2 large onions, finely chopped
• 2 pounds processed cheese food (eg. Velveeta)
• 1 pound chopped ham
• ground black pepper to taste
• 3 ½ tablespoons all-purpose flour
• 1 cup milk
Directions
1. Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
2. Remove about one cup of cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
3. Place cheese (either whole of cubed) in the pot. Let soup simmer until cheese melts and is thick. Add ground black pepper to taste and stir in milk.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6