Home Made Ice-Cream!

NOTE: When I say home made ice-cream, I mean home made ice-cream. This recipe is not for using a blender, an ice-cream maker, etc. You going to hand-knead it in a bag until its still and creamy when you touch the bag. This recipe is amazingly tasty, and you should try it out: I have made this myself, and its super yummy! So this is not a recipe that uses any appliances.

Ingredients:

– 1 gallon size Ziploc bag

– ice

– 1 pint size Ziploc bag

– 1 tbsp. sugar

– 1/2 cup half-and-half

– 1/4 tsp. vanilla extract

– 5-6 tbsp. ice-cream salt

DIRECTIONS:

1)In the gallon size Ziploc bag, fill it up halfway with ice cubes. Set aside. 2) In the pint size Ziploc bag, mix in the sugar, salt, half-and-half, and vanilla.  Now, close the bag all the way, and let any air out of it first. Place that bag into the ice bag. Now, close the ice bag all the way, letting any air out of it first. 3) Flip the bag over and over, shake it, throw it up in the air (just make sure to catch it!) , just get the smaller bag mixed up. The ice just keeps it cold.  Your ice cream will be ready to eat when you touch the smaller bag with your finger, and it is not watery. It will be still and creamy to the touch. You can eat it straight from the bag, or serve into a bowl. Just make sure to avoid any leftover ice-cream salt that did not get mixed in. 4) Serve, and enjoy!

This is not my original recipe, this time, somebody I know who enjoys cooking gave me this recipe to use. I would like to say a big thank you to her! Please show your appreciation to her by leaving a nice comment in the comments below! I’m sure that would make her day! So I thank you all for using this recipe and will post something new soon! Bye! :0)

Perfect Mango-Peach Smoothie

INGREDIENTS:      yield: 1-2 glasses, depending on the cup size

– 1 peach, sliced

– 1 mango, peeled, seeded and diced

– 1/2 cup Vanilla Soy Milk (or Vanilla Almond Milk as a substitution)

– 1/2 cup orange juice

 

DIRECTIONS:

1)Peel the mango, then cut it up into small pieces. Next, peel and cut your peach. Put it into the blender. 2) Now pour in the milk and orange juice. 3) Turn bender onto medium-start and blend until the smoothie is smooth and creamy, or until desired consistency. Pour into a glass and serve immediatly, or chill. Enjoy!

Pepper and Onion Omelette

INGREDIENTS:           yield: 2-3 people

– 1/4 piece red bell pepper, finely chopped

– 1/4 piece green bell pepper, finely chopped

– 1/4 piece onion, finely chopped

– 1 jalapeno (optional)

– hot sauce (optional)

– 4 eggs, beaten with a tbsp. of fresh cold water

– 2 tbsp. unsalted butter

 

DIRECTIONS:

1) Start by cutting your peppers and onions into good sized little squares. Now,get a pan and place over medium heat. Place 1 tbsp. of unsalted butter in the pan, and let it melt.2) We are going to quickly saute’ it. This is completely optional. I didn’t saute’ it because I like some crunch, but it really won’t make a huge difference if you don’t. If you are going to saute’ it follow these steps, if not just skip on through them. So, once all your vegetables are cut put them in the pan and mix thoroughly for about 2-4 minutes. When done, set aside. 3) Heat another pan on medium heat, and place a tbsp. of unsalted butter. Let it melt, but do not let it burn. In a bowl, crack your eggs. Mix in water, and put some salt and pepper, to taste. Mix very well. Using a whisk is also very helpful. 4) Now pour the egg mixture into the pan. Let it sit for about 1 minute, then pull the outside off the egg towards the middle. Do that for all sides. Tip the pan around to make sure you get the raw egg cooked, then pulled back in. Once the egg is almost fully cooked, pour the vegetables on half the omelette. Using a spatula, flip the other half on top of the vegetables.         5)Now put the omelette on a plate, and cut into 3 quarters. Serve. Enjoy!

Porcuitto And Cheese Wraps

INGREDIENTS:

– a packet of porsciutto

– cabrales cheese, cut into thin sized slices

    Note: Cabrales cheese is very strong, but has a good flavor. If you want a milder kind of cheese, I recommend you use Swiss.

DIRECTIONS:

1) Cut your cheese into nice thin slices. Make sure they are in a rectangle shape. 2) Lay out a piece of porsciutto, then put 2 slices of cheese on top. 3) Now roll it the “hot dog” way until you can’t roll it anymore. Repeat until you have the desired amount of wraps. Plate, and serve. Enjoy!

Grilled Tomatoes

INGREDIENTS:                yield: 2

– 1 large tomato (any kind will work)

– vegetable oil

– salt and pepper, to taste

– 1-2  basil leaves

DIRECTIONS:

1) Cut your tomato in half. Wash and rinse out all the seeds in both halves. 2) Baste both halves in vegetable oil using a spoon or baster. Add salt and pepper to season. 3) Turn the stove onto medium heat. Place a pan on top of the heat and let it warm up for at least 2 minutes. 4) Place the tomato halves face down/ cut side down and grill for 3-4 minutes. I like a nice crunch to it, so I grill it for 4 minutes. When the time is up, remove tomato and pan from heat. Let the tomatoes cool for at least 5 minutes. Then baste with more oil, season again with a little salt and pepper, and garnish with fresh chopped basil. You can do this for as many tomatoes as you would like. Serve warm. Enjoy!

The Best Beef Wellington Dinner

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INGREDIENTS:           yield: 4   note: read below for gourmet mashed potato directions

– 4 beef filet’s, thawed

– 2 large portobella mushrooms, chopped

– dijon mustard, for brushing meat

– 2 egg yolks, beaten with a tbsp. of water, for eggwash

– puff pastry sheets (if frozen, thawed)

– 8 slices of porsciutto

-olive oil

– salt and pepper, to taste

MASHED POTATO SIDE:

– 3-4 sliced potatoes, cut in good sized chunks

– salt and pepper, to taste

– 4 pinches thyme

– 4 basil leaves, chopped (optional: for garnish)

– milk, for the mashed potatoes.

 DIRECTIONS:

1) Pre-heat oven to 400 degrees farenheit.  2) Take off the stems on the mushrooms. Break the mushrooms into small pieces, so that you are able to cut them with the food chopper. Once both mushrooms are fairly chopped, put them in a food processer. Now puree it.  Leave small chunks if you would like more mushroom taste. Heat a sauce pan on high. Put your mushroom puree into the pan, and constantly stir, until any mushroom liquid is evaporated. Once completely evaporated, set aside. 3) Now, get another sauce pan, and pour a little olive oil in it. Medium heat is a good temperature to use. Take your beef, and pan seer it until each side is browned. Do not cook it completely! The rest will cook perfectly in the oven. Let it cool, and set aside for now.        4)Now, take 2 pieces of porsciutto. Overlap them on top of each other. Its time for your mushroom mixture now. Using a basting brush, dip the mushroom puree onto the baster and brush the mushroom mix onto the porsciutto. Do this for each filet. Clean your baster with just water, because you need it right now. Apply some dijon mustard to your baster. Grab your meat, and baste the mustard on all sides of the filets’. Once done basting the beef, place the meat into the middle of the porsciutto. Wrap the porsciutto around the beef. 5) Now, its time for the puff pastry. It should be well thawed. Get a rolling pin, and spread the pastry dough out on a lightly floured surface. When you finish this step, place the meat in the center of the dough and gently wrap the puff pastry around the meat. Repeat for the other filets. 6) Crack 2 eggs, and only keep the yolk. Place the yolks in a bowl. Add a tbsp. of fresh cold water in with the eggs and beat throughly. Egg wash the Wellingtons’. 7) Get an oven-safe pan, and cover with aluminum foil. Place the Wellingtons’ on the pan and cook for 35-37 minutes at 400 degrees. Let it cook. While it is cooking,though, you need to make the mashed potatoes! Follow the directions below on how to make this gourmet side to your Beef Wellington.

MASHED POTATO DIRECTIONS:

1) Fill a pot with water, and place over to stove on medium or high heat. Let it boil. 2) While the water begins to boil, start peeling you potatoes. When all the potatoes are peeled, slice over a cutting board into good sized chunks. If the water is boiling, carefully insert the cut potatoes. Your potatoes are done boiling when you are able to easily cut straight through them without any problems. 3) Drain the water from the pot very carefully. 4) Get a medium sized mixing bowl. With you potatoes well drained, put them in the bowl. Now start to mash them using a potato masher or a large fork or spoon. Now this is a kind of guess and tell part. Add in a little milk then mash again. If it is still very firm and hard to mash add more milk and repeat until its the desired consistency, or until creamy and smooth. Add salt and pepper. Then put in the thyme. 5) The Beef Wellingtons should be done now. Plate the Wellington and mashed potato. Garnish the potatoes with chopped fresh basil and serve. Enjoy!