Cooking and Foodie

  Ingredients One box of Filo doug h 3/4 cup butter 600 ml heavy cream  200 ml granulated sugar 5 eggs  1 tsp vanilla bean paste Zest of 2 oranges  Fresh Raspberries  Powder sugar for dusting  Preheat oven to 356° Take out phyllo dough and bring to room temperature. Brush one piece of Filo dough with butter on all sponges then place another on top of that and brush a little butter on it all sides. Now you will make little fans out of the towel and then wrap it very tightly in a circle that will make your Rose place in the middle of your springform pan and then you’ll continue to and just keep wrapping around all the way around until it forms a huge rose that fills the pan .Brush top with melted butter.  Bake 15-20 minutes until browned  Remove, cool for 10 minutes  While rose is baking make custard heavy cream, eggs, vanilla, orange zest, sugar. Once cooled pour custard over top of browned phyllo, shaking pan so custard falls in the cracks. A...

You can decide to do less  or more of the condiments. I like a lot of onion, so I put more onion and you could use  red onion, white onion or yellow onion. It’s your preference. Make sure your pizza dough is the square pizza dough, and not the round pizza dough. You can make a little salad with sliced pear tomatoes, and cucumbers.   Ingredients 1 pound ground beef Half a pound of sausage 1 cup Chopped red onion 1 cup Chopped dill and sweet pickle 2 cups of cheddar cheese 1 cup mozzarella 1 cup precooked bacon chopped  1/2 - 3/4 cup of Ketchup  1/4 cup Dijon mustard  Heat oven to 425° Brown sausage, and ground beef in a large skillet with a little bit of butter maybe a half a teaspoon. Once brown, add the onions and cook for another one minute then add the ketchup and mustard stir until everything is coated then add your pickles and your bacon. Make sure it’s all mixed well, add half the cheese and mix. Get pizza dough out of the package and let it sit out u...

  You can use rotisserie chicken if you would rather You can switch out the mushroom soup for cream of chicken.  You can omit onions if you don’t like onions. They are so scrummy, so not sure why you would leave them off .  Ingredients 3 large boneless/skinless chicken breast  Marinade- Olive Oil, red wine vinegar, salt pepper 6 Cloves garlic chopped  Sauce One can cream of mushroom soup 1 cup sour cream One small can of diced green chilies Half a cup of sliced black olives One red or white onion, sliced 2 tablespoons of butter Chopped chives, or chopped green onion Pepper Topping— 1 1/2 cups grated Cheddar 1 cup grated mozzarella  Marinate chicken over night, turning front to back aft and on. Next day BBQ chicken 5 minutes on both sides.  Sauté onions in butter. Mix soup, sour cream, chili and pepper. Set aside Heat oven to 375° Line 9x13 baking dish with parchment paper ( easy clean up)After cooked, Cut each chicken breast in half. Arrange in dish wi...

You can use either shredded mozzarella or fresh, mozzarella round. I used Centeno crushed tomatoes.  Ingredients 1 to 2 eggplants Whole fresh tomatoes sliced Mozzarella cheese Fresh mushrooms, sautéed  32 oz Crushed  tomatoes Tarragon 4 to 5 cloves of chopped garlic Salt and pepper  Leave stems attached and start slicing 1/2 inch pieces. Sprinkle with salt. Let sit.  Mix tomatoes with herb, garlic and pepper simmer for 6 minutes.  Start assembling starting with sauce ( crushed tomatoes mixture) sliced tomatoes the cheese in between each slice. Add mushrooms over the top.  Bake 400° for 45 minutes checking to see if the eggplant has softened enough for your taste if not put it back in for 15 to 20 minutes.