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Cook With Me, Washington D.C., DC (2026)

09/10/2024

Thanks to whomever shared this recipe. I made it today and it turned out delicious! We almost finished the whole pot and it was just 3 of us. 🤤
Creamy Italian parmesan soup:

ingredients

• 1 pound Italian sausage, casings removed

• 1 onion, diced

• 2 cloves garlic, chopped

• 1/2 teaspoon ground fennel (optional)

• 1/2 teaspoon red pepper flakes (optional)

• 4 cups chicken broth

• 1 (14.5 ounce) can petite diced tomatoes

• 8 ounces pasta such as ditalini (gluten-free for gluten-free)

• 1 teaspoon Italian seasoning

• 1/2 cup parmigiano reggiano (parmesan), grated

• 4 ounces cream cheese (warmed)

• 1/2 cup heavy/whipping cream

• salt and pepper to taste

• 1 tablespoon parsley, chopped (optional)

directions

• Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

• Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

• Add the broth, tomatoes, pasta, and Italian seasoning, parsley bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

• Add the cream cheese, and cream, and let the cheese melt into the soup, about 3-5 minutes.

• serve & top with parmasean & chopped fresh basil for garnish. Season with salt and pepper to taste, and enjoy!

09/10/2024

Farmhouse Breakfast Skillet

Ingredients:

- 4 large eggs
- 1 cup chicken sausages, sliced
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil for cooking
- Grilled bread or toast for serving

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat. Add the sliced chicken sausages and cook until browned and heated through, about 5-7 minutes.
2. Add the sliced mushrooms to the skillet and sauté until they are tender, approximately 3-4 minutes.
3. Stir in the fresh spinach and cherry tomatoes. Cook for another 2-3 minutes, until the spinach has wilted and the tomatoes are slightly soft.
4. Create small wells in the mixture and crack an egg into each well. Season with salt and pepper.
5. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer firmer yolks, cook a few minutes longer.
6. Serve hot with grilled toast on the side. Enjoy your hearty breakfast!
Notes:
Feel free to add any of your favorite vegetables to this skillet for more flavor!
You can also sprinkle some cheese on top before covering to make it extra delicious.
Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes | Kcal: Approximately 350 per serving | Servings: 2-4 servings

09/10/2024

•Ox liver Beef brisket Curry wors •Pork

09/10/2024

WOULD YOU EAT THIS TREMENDOUS PHILLY CHEESESTEAK GRILLED CHEESE WITH FRIES FEAST 🧀🥩🍟
Ingredients:
For the Philly Cheesesteak Grilled Cheese:
1 lb thinly sliced beef sirloin or ribeye
1 tbsp olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup mushrooms, sliced (optional)
4 slices provolone cheese
4 slices of crusty bread (such as ciabatta or sourdough)
2 tbsp butter (for grilling)
Salt and black pepper to taste
For the Fries:
4 large russet potatoes, peeled and cut into fries
2 tbsp vegetable oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Fries:
Preheat your oven to 425°F (220°C).
Place the cut potatoes in a large bowl of cold water and let them soak for about 30 minutes (this helps them become crispier). Drain and pat dry with paper towels.
Toss the potatoes with vegetable oil, paprika, garlic powder, onion powder, and salt.
Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Garnish with chopped parsley if desired.
Prepare the Philly Cheesesteak Grilled Cheese:
Heat olive oil in a skillet over medium-high heat. Add the sliced beef and cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the onions, bell peppers, and mushrooms (if using). Cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and black pepper.
Return the beef to the skillet and combine with the vegetables. Remove from heat.
Butter one side of each slice of bread. Place the bread, buttered side down, on a griddle or skillet over medium heat. Layer with provolone cheese and the beef-vegetable mixture. Top with another slice of bread, buttered side up.
Grill the sandwiches until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
Serve:
Cut the grilled cheese sandwiches in half and serve with the crispy fries on the side.😋❤️

09/10/2024

Peach Cobbler Cheesecake 🍑

How can you elevate a classic peach cobbler? By turning it into a decadent cheesecake, of course! This Peach Cobbler Cheesecake is the ultimate dessert mashup, perfect for any occasion!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
For the Peach Cobbler Topping:

4-5 ripe peaches, peeled, pitted, and sliced
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp cornstarch
1 tsp vanilla extract
For the Crumble Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon
Directions:

Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Prepare the Peach Cobbler Topping:

In a large bowl, toss the sliced peaches with the granulated sugar, cinnamon, nutmeg, cornstarch, and vanilla extract until well coated.
Spoon the peach mixture evenly over the cheesecake filling.
Prepare the Crumble Topping:

In a small bowl, combine the flour, rolled oats, brown sugar, melted butter, and cinnamon. Mix until the mixture forms coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake the Peach Cobbler Cheesecake:

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
Serve:

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Slice and enjoy the creamy, peachy goodness with a buttery crumble topping.
Tips:

For extra flavor, add a dash of bourbon or rum to the peach topping.
Serve with a scoop of vanilla ice cream for an even more indulgent treat.
Store leftovers in the refrigerator for up to 5 days.
Enjoy your Peach Cobbler Cheesecake! 🍑

09/09/2024

Mini pizzas 😋 😋
Ingredients:
- 1/2 kg of flour
- 200 ml of warm milk
- 1 pack of biological ferment
- 1/2 cup (tea) of oil
- 1 teaspoon (tea) of salt
- 1 spoon (coffee) of sugar

Refilling:
- To your taste: bacon, ham and mozzarella, chicken, calabrese, etc.

Mode of doing:
1. In the blender, put all the ingredients except the flour, and beat until it forms a homogeneous mixture.
2. Place the flour in a basin and mix with your hands, soaking until the dough completely dissolves from the hands.
3. Let the dough rest for 50 minutes, covered.
4. Open the thin dough and shape the shapes, no grease required.
5. Bake batter for 10 minutes to pre-bake.
6. Shape them and fill them however you wish.
7. Wrap them in film and place them in the freezer for up to eight months.
8. If you want to eat on time, put it in the oven very warm for up to 20 minutes.

Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 1 hour

Portions: 4

09/09/2024

Ultimate Bacon Cheeseburgers 🍔
Ingredients:
Burger Patties: 1 lb ground beef (80/20 mix for juiciness)
Cheese: Slices of cheddar cheese
Bacon: 8 strips, crispy
Buns: 4 sesame seed buns
Toppings: Lettuce, tomato, pickles, fried egg (optional)
Condiments: Mayonnaise, ketchup, mustard, BBQ sauce
Instructions:
Cook the Bacon: Fry bacon strips in a pan until crispy. Set aside.
Shape the Patties: Form the ground beef into 4 equal-sized patties. Season with salt and pepper.
Cook the Patties: Grill or pan-fry the patties over medium-high heat for about 4-5 minutes on each side, or until cooked to your desired doneness.
Melt the Cheese: In the last minute of cooking, place a slice of cheddar cheese on each patty and cover the pan or grill to melt the cheese.
Toast the Buns: While the patties are cooking, toast the buns in a separate pan or on the grill until golden brown.
Assemble the Burgers: Spread mayonnaise on the bottom bun, add lettuce, the cheeseburger patty, bacon, and any other toppings like tomato or a fried egg. Add your choice of condiments, then place the top bun on the burger.
Enjoy your epic homemade bacon cheeseburgers! 😋😋❤️

09/09/2024

Simple Flavourful Beef Stew

09/08/2024

BEST Bacon Wrapped Filet Mignon 🥩

Ingredients:
Herb Butter:

2 Tablespoons unsalted butter, softened
1/2 teaspoon finely diced fresh thyme
1/2 teaspoon finely diced fresh rosemary
1 clove garlic, finely minced
Pinch of salt and pepper
Steak:

2 filet mignon steaks (8 ounces each and about 1.5 inches thick)
2 slices of regular bacon (not thick-cut)
1 Tablespoon olive oil
1 Tablespoon steak seasoning
Toothpicks
Instructions:
Preheat the Oven: Preheat your oven to 400°F (204°C).

Prepare Herb Butter: In a small bowl, mix together the softened butter, thyme, rosemary, garlic, and a pinch of salt and pepper. Set aside.

Season the Steaks: Use half a Tablespoon of the steak seasoning for each steak. Season all sides of the steaks, gently pressing down to adhere the seasoning to the meat.

Wrap with Bacon: Wrap a slice of bacon around the sides of each steak. Secure the bacon where the ends meet with a toothpick.

Sear the Steaks: Heat a large cast iron or ovenproof skillet over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom of the pan. Place the steaks in the skillet. Sear the first side for about 1-2 minutes until a golden-brown crust forms. Flip the steaks over and sear the second side for another 1-2 minutes.

Sear the Bacon Edges: Remove one steak to a clean plate. Use tongs to carefully hold the other steak on its side to sear the bacon-wrapped edges. Rotate the steak to ensure all bacon edges are seared, about 30 seconds to 1 minute per side. Repeat with the remaining steak.

Bake the Steaks: Return both steaks to the skillet. Insert an oven-safe meat thermometer into the thickest part of one steak. Transfer the skillet to the preheated oven. Bake for approximately 8-12 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare doneness. Remember, the internal temperature will rise about 5°F (3°C) due to carryover cooking.

Rest and Serve: Once the desired doneness is reached, remove the steaks from the oven. Transfer them to a cutting board and top each steak with a dollop of the prepared herb garlic butter. Tent lightly with aluminum foil and let them rest for 5 minutes to allow the juices to redistribute throughout the steak.

09/08/2024

🌯 Baked Beef Flautas

Enjoy the crispy goodness of beef flautas without the extra oil. These baked flautas are a healthier twist on a classic Mexican favorite!

Ingredients:

1 lb ground beef
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup chopped fresh cilantro
1 cup shredded cheddar cheese
10-12 small flour tortillas
Cooking spray
Directions:

Prepare the Beef Filling:

Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 7-10 minutes. Drain excess fat.
Stir in ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and stir in chopped cilantro and shredded cheddar cheese.
Assemble the Flautas:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat the tortillas in the microwave for about 20-30 seconds to make them pliable.
Spoon a small amount of the beef mixture onto each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
Bake:

Lightly spray the tops of the flautas with cooking spray to help them crisp up.
Bake for 15-20 minutes, or until the flautas are golden brown and crispy.
Serve:

Serve hot with your favorite salsa, guacamole, sour cream, or lettuce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Kcal: 300 per serving (2 flautas)

Tips:

For a spicier kick, add a diced jalapeño to the beef mixture.
You can also use corn tortillas if you prefer a more authentic taste, but be sure to warm them well to avoid cracking.

09/08/2024

Pumpkin Muffins with Streusel Topping Recipe
Ingredients
For the Muffins:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
1/2 cup chopped pecans (optional)
For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Make the Streusel Topping:
In a small bowl, mix together flour, brown sugar, cinnamon, and softened butter until crumbly. Stir in chopped pecans if using. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, n

09/08/2024

🍤 Spanish Seafood Paella 🦐🐚

Ingredients:

🍚 2 cups rice
🍗 1 lb chicken thighs, bone-in, skin-on
🍤 1/2 lb large shrimp, peeled and deveined
🦪 1/2 lb mussels, cleaned and debearded
🐚 1/2 lb clams, scrubbed and cleaned
🧅 1 onion, finely chopped
🧄 4 cloves garlic, minced
🌶️ 1 red bell pepper, diced
🍅 1 tomato, grated
🌱 1/2 cup green beans, chopped into 1-inch pieces
💛 1 teaspoon saffron threads, soaked in warm water
🌶️ 1 teaspoon smoked paprika
🍋 1 lemon, cut into wedges
🍲 4 cups chicken broth
🌿 1/4 cup flat-leaf parsley, chopped
🌱 Olive oil for cooking
🧂 Salt and pepper to taste
Instructions:
Prepare the Ingredients: Season chicken with salt, pepper, and smoked paprika. Soak saffron threads in warm water. Clean and devein shrimp, scrub mussels, and clean clams.
Heat the Pan: In a large paella pan or wide skillet, heat olive oil over medium-high heat.
Sear Chicken: Brown chicken pieces until golden on all sides. Remove and set aside.
Sauté Aromatics: In the same pan, sauté onions, garlic, and red bell pepper until softened.
Stir in rice, cooking for 2-3 minutes until rice is well-coated and slightly toasted.
Pour in Chicken Broth: Pour in chicken broth, grated tomato, saffron with water, and smoked paprika. Stir to combine. Nestle the seared chicken back into the rice mixture. Arrange shrimp, mussels, clams, and green beans evenly.
Simmer and Cook: Reduce heat to medium-low and let the paella simmer for about 20-25 minutes or until rice is cooked, and the liquid is absorbed.
Once cooked, remove from heat, cover with a kitchen towel, and let it rest for 5 minutes. This allows the flavors to meld.
Serve:
Pro Tips:
Use a paella pan for even cooking and the traditional presentation.
Add the seafood towards the end to prevent overcooking.
Use high-quality saffron for authentic flavor.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4-6
Enjoy your delightful Spanish Seafood Paella! 🦐🌿

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