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Yogurt Fruit Delight
January 1, 2020

Yogurt Fruit Delight

Ingredients: Nestle milkpak yogurt ½ kg Nestle milkpak cream 200 ml Condensed milk ½ Cup Aam (Mango) cubes ½ Cup Saib (Apple) cubes ½ Cup Chiku (Sapodilla) cubes ½ Cup Banana cubes ½ Cup Pineapple cubes ½ Cup Directions: In bowl,add yogurt,cream,condensed milk and whisk …

Breakfast, Desserts
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by CookDiaries
Easy OREO Truffles
December 31, 2019

Easy OREO Truffles

“These truffles are very easy and delicious. You can’t go wrong with OREO, cream cheese and chocolate!” Ingredients: 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted Directions: …

Desserts
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by CookDiaries
Seafood Saute
December 31, 2019

Seafood Saute

Seafood saute makes an easy, quick, delicious meal out of frozen seafood mix. Your only task as a chef is to avoid overcooking the seafood!

INGREDIENTS:

  • 2 lb. frozen mixed seafood*
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes

To serve:

  • 1/2 small lemon
  • 2 tablespoons chopped parsley

INSTRUCTIONS:

  • Place the frozen seafood in a large bowl. Fill the bowl with cool water. Allow to defrost for about 5 minutes, stirring gently to separate pieces, and replacing the water once during the defrosting process. Place the defrosted seafood on a clean kitchen towel or on paper towels to dry. 
  • Melt the butter in a very large skillet over medium-high heat. When foaming subsides, add the seafood, kosher salt, minced garlic, paprika, and red pepper flakes. Stir-fry just until opaque, about 5 minutes.
  • Transfer the sauteed seafood to a serving platter, spooning the pan juices on top. Squeeze lemon juice on top of the seafood saute and garnish with chopped parsley. Serve immediately.

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Source:healthyrecipesblogs.com

Seafood
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by CookDiaries
Tres Leches (Milk Cake)
December 31, 2019

Tres Leches (Milk Cake)

“This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!” Ingredients: 1 1/2 cups all-purpose flour …

Desserts
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by CookDiaries
Spaghetti and Meatballs
December 31, 2019

Spaghetti and Meatballs

Ingredients: 5 tablespoons panko breadcrumbs, finely processed 6 ounces heavy cream (as needed to soak the breadcrumbs)  1 tablespoon canola oil  1/2 cup small-diced sweet onions 1 clove garlic, chopped  1/2 tablespoon chopped fresh rosemary  8 ounces ground pork  8 ounces sweet pork sausage, no …

Pasta
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by CookDiaries
Fallen Chocolate Cake
December 31, 2019

Fallen Chocolate Cake

The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.

INGREDIENTS:

  1. Cake:
    • 1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan
    • 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
    • 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
    • 2 tablespoons vegetable oil
    • 6 large eggs
    • 2 tablespoons natural unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 3/4 teaspoon kosher salt
  2. Topping:
    • 1 cup chilled heavy cream
    • 1/2 cup mascarpone
    • 3 tablespoons powdered sugar
  3. Special Equipment
    • A 9″-diameter springform pan

PREPARATION:

  1. For cake:
    1. Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
    2. Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
    3. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
    4. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
    5. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
    6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.

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Source:epicurious.com

Desserts
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by CookDiaries
New Year’s Cake with Champagne Buttercream
December 31, 2019

New Year’s Cake with Champagne Buttercream

While this elegant, Champagne-infused cake is absolutely perfect for a New Year’s celebration, it would be equally wonderful for a birthday party, wedding shower, or any number of other special occasions. We love how radiantly the Champagne’s flavor shines through in the layers and frosting, and …

Dinner & Lunch
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by CookDiaries
One-Pan Pasta
December 30, 2019

One-Pan Pasta

Martha made this recipe from Martha Stewart Living magazine on Cooking School episode 304. This tasty one-pot pasta dinner couldn’t be easier to make—all of your ingredients cook in one large-sided skillet. Ingredients: 12 ounces linguine 12 ounces cherry or grape tomatoes, halved or quartered if large 1 onion, …

Pasta
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by CookDiaries
Brazilian Fish Stew
December 30, 2019

Brazilian Fish Stew

“My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I’m calling it the weeknight version. It’s ready to serve in less than 30 minutes.”

Ingredients:

2 cups water
1 cup uncooked white rice
1 tablespoon olive oil1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumincayenne pepper to taste
1 (14 ounce) can full-fat coconut milk1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1/4 cup chopped green onion1
1/2 pounds sea bass fillets, cut into chunks1 pinch salt
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

Directions:

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
  3. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

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Source:allrecipes.com

Seafood
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by CookDiaries
Vanilla Cheesecake with Cherry Topping
December 30, 2019

Vanilla Cheesecake with Cherry Topping

We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping. Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored …

Desserts
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by CookDiaries