Yummy by mimo

28/06/2024

Philly Cheesesteak Cheese Bread
Ingredients
12 ounces ribeye steak or beef cut for cheesesteaks very thinly sliced or shaved
1 tablespoon vegetable or canola oil
1/2 teaspoon salt divided
1/4 teaspoon ground black pepper divided
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper seeded and sliced into thin strips
1 yellow onion peeled and sliced into thin strips
4 ounces fresh mushrooms sliced
1/3 cup mayonnaise
l loaf fresh French or Italian bread cut in half lengthwise
12 ounces deli-style provolone cheese slices
Instructions
Preheat oven to 375F.
In a small bowl, toss the shaved steak in the oil and half of the salt and pepper.
Heat a frying pan over medium heat, then add the steak and cook for 2 minutes without stirring. Add theWorcestershire sauce and stir well. Continue to cook the meat until no longer pink, then remove the meat from the pan and set aside.
Melt the butter in the pan, then add the green bell pepper, onion, and mushrooms. Pan fry until softened and beginning to brown, stirring occasionally, about 5-8 minutes. Remove the vegetables from the heat and set aside.
Place the two halves of the bread, cut side up, on a large baking sheet. Tip: line the pan with foil for easy clean up.
Spread both halves of the bread with mayonnaise. Layer on half of the provolone cheese; top with the steak, the veggies, and then the remaining cheese.
Bake the cheesesteak bread at375F for 15 minutes until the cheese is melted.
Cut and serve warm. — à San Diego, États-Unis.

23/06/2024

Ayam Bakar Pedas manis
By
-
Bahan :
- 4 potong paha ayam
- 500-600 ml air kelapa
- 5 lembar daun jeruk
- 3 lembar daun daun salam
- 2 buah serai
- Minyak utk menumis seckpnya
Bumbu halus :
- 1 cm jari kunyit
- 4 siung bwg putih
- 8 siung bwg merah
- 3 butir kemiri
- 1 ruas besar lengkuas
- Garam secukupnya
- 1/2 sdt Lada / secukupnya
- 1 sdt gula pasir /secukupnya
Bumbu oles :
- 5-6 sdm kecap manis
- Garam seckpnya
- 3 siung bwg putih, haluskan
- 6 bh cabe rawit,haluskan
- 6-8 bh cabe merah keriting, haluskan (sesuai selera)
- 1/4 ketumbar,haluskan
- 1-2 sdm minyak sayur / margarine
- Air jeruk limo / jeruk nipis/ asam jawa
*cicipi dl, cabe & kecap bs disesuaikan dg selera msg2 yah moms 😉

Cara :

1. Tumis bumbu halus dg minyak goreng panas. Masukkan daun jeruk, serai, masak sampai wangi, lalu masukkan daging ayam.

2. Masukan air kelapa, biarkan mendidih hingga daging ayam matang & air menyusut tinggal setengahnya saja. Lalu angkat & tiriskan

3. Bakar daging ayam olesi dg bumbu oles. Lalukan sambil daging ayam dibolak balik & ulangi melumuri daging ayam sampai merata menggunakan bumbu oles dan bakar lagi daging ayam sampai matang dan warnanya kuning kecoklatan.

4. Ayam bakar pedas manis siap disajikan

23/06/2024

🍰😋Peanut butter cup cake🍰🎂😋😋

Ingredients:

1 premade cake crust
2 cups of milk chocolate chip
2 tablespoons of vegetable shortening
2 cups of creamy peanut butter
1 cup of confectionery sugar
1/2 cup crushed peanuts
1 teaspoon of vanilla extract
1 cup of heavy cream, whipped
Mini peanut butter cups and caramel drizzle to decorate

Addresses:

Start by melting 1 cup of chocolate chips with 1 tablespoon of shortening in the microwave. Make sure to shake every 30 seconds until the mixture is smooth. Spread this evenly on the bottom of the pie crust and place it in the refrigerator to chill until set.
In a mixing bowl, mix the peanut butter, confectioner’s sugar, crushed peanuts and vanilla extract until the mixture is well combined. Carefully fold the whipped cream into this mixture.
Pour the peanut butter mixture over the chocolate layer set into the bark, using a spatula to soften the top.
Melt the rest of the chocolate chips and shortening, then drizzle this over the peanut butter layer. Embellish with mini peanut butter cups and a caramel drizzle for that extra touch of elegance.
Refrigerate the cake for at least 2 hours before serving to make sure it's perfect.

23/06/2024

22/06/2024

Strawberry and avocado spinach salad with creamy poppy seed dressing 😍😋

Ingredients 📋

Salade :

6 cups of baby spinach

1 cup of strawberries, mashed and sliced

1 avocado in dice

1/4 cup finely sliced red onion

1/4 cup sliced almonds

1/4 cup grated feta cheese

Dressing :

1/2 cup mayonnaise

2 tablespoons of apple vinegar

2 tablespoons of honey

1 tablespoon of poppy seeds

Salt and pepper to taste

Instructions 🥣

In a large bowl, combine baby spinach, sliced strawberries, diced avocado, red onion, sliced almonds, and crumbled feta cheese.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt and pepper until smooth and well combined.

Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Serve right away and enjoy this fresh, vibrant salad.

Prep time: 15 minutes | Total time: 15 minutes

Kcal : 200 kcal par portion | Portions : 4 portions

21/06/2024

20/06/2024

19/06/2024

PLEASE S.A.Y S0METHlNG WHEN Y0U SEE THlS P0ST! SAYlN ANYTHlNG lS G00D, lT HELPS Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U!😍

😋PEACH COBBLER RECIPE 😋

INGREDIENTS

• 4 cups peaches, peeled and sliced

• 2 cups granulated sugar, (divided)

• 1/2 cup water

• 1 stick butter

• 1 1/2 cups self-rising flour

• 1 cup milk

• 1 teaspoon ground cinnamon, optional

INSTRUCTIONS

1. Preheat your oven to 350°F.

2. In a saucepan, combine the sliced peaches, 1 cup of sugar, and water. Stir the mixture well. Bring it to a boil, then reduce the heat and let it simmer for 10 minutes. Afterward, remove the saucepan from the heat.

3. Place the stick of butter in a 3-quart (13 x 9) baking dish and put it in the preheated oven to melt.

4. In a separate bowl, mix the remaining 1 cup of sugar, self-rising flour, milk, and optional cinnamon (if using) and whisk until no lumps remain.

5. Carefully remove the baking dish with the melted butter from the oven. Pour the flour mixture over the melted butter, but do not stir them together.

6. Gently spoon the cooked peaches and syrup on top of the flour mixture in the baking dish. If desired, sprinkle some ground cinnamon over the top.

7. Place the baking dish in the oven and bake for 30 to 45 minutes, or until the batter rises to the top and turns golden brown.

8. To serve, scoop the warm peach cobbler onto plates and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream, as desired.

PREP TIME15 minutes

COOK TIME45 minutes

ADDITIONAL TIME1 hour

TOTAL TIME2 hours

Notes

Store any leftover peach cobbler in an airtight container in the refrigerator for up to 2 days.

To reheat, place the cobbler in a 350°F oven for 10-15 minutes, or until warmed through.

For a richer flavor, try adding a pinch of nutmeg or a splash of vanilla extract to the peach mixture in step 2.

You can also use canned peaches in light syrup if fresh peaches are not available. Simply drain the syrup and adjust the sugar in the recipe accordingly.

19/06/2024

I need 5000 people to say (yummy) so I can add their names to the Active Member list

Red Velvet Cheesecake
My Lovely Recipe
Ingredients
Red Velvet Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup full fat buttermilk , room temperature
2 tbs red food coloring (one bottle)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs , room temperature
Cheesecake
32 oz cream cheese
16 oz sour cream
2 cups sugar
2 teaspoon vanilla
6 eggs
Topping
1/2 cup heavy cream
1 teaspoonful white chocolate instant pudding mix
2 tablespoons of sugar as needed

Directions
Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt intoa bowl.
Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13×9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)
Cheesecake
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about 1/2 cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour. Don’t PEEK!
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Refrigerate overnight.
Topping
Whip the heavy cream until it starts to thicken.
Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
Whip until soft peaks form.
Taste and add more sugar if needed.
Spoon on top of cooled cheesecake.
Sprinkle with reserved red velvet cake crumbs.
Please Follow our Page for more delicious recipes

Enjoy!!!

19/06/2024

Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Filling:

1 lb thinly sliced beef steak (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
For the Provolone Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to taste
Directions:

Cook the Tortellini:
Cook the tortellini according to package instructions until al dente.
Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the Cheesesteak Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender, about 5-7 minutes.
Season with salt and pepper. Set aside.
Make the Provolone Sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour to form a roux and cook for about 1-2 minutes until lightly golden.
Gradually add the milk, whisking continuously to prevent lumps.
Continue cooking until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and stir in the shredded provolone cheese until melted and smooth.
Season with salt and pepper to taste.
Combine and Serve:
In the skillet with the cheesesteak filling, add the cooked tortellini and pour in the provolone sauce.
Toss gently to coat the tortellini and filling evenly with the sauce.
Heat through for a few minutes.
Serve immediately, garnished with additional provolone cheese if desired.
Tips for Success:

Thinly Slice the Beef: For easier slicing, partially freeze the steak for about 20-30 minutes before slicing.
Prevent Lumps in the Sauce: Ensure you whisk continuously when adding the milk to the roux to achieve a smooth, lump-free sauce.
Flavor Variations: Add mushrooms or substitute the green bell pepper with red or yellow bell peppers for a different flavor profile.
Serving Suggestions:

Pair this rich and hearty dish with a light side salad or some crusty garlic bread to balance the meal. A glass of red wine or a cold beer would also complement the flavors beautifully.