Cutlet Veal Parmasan

Veal Paramsan

Ingredients:
4 veal cutlets (about a pound)
Salt and pepper
½ cup all-purpose flour
8 ounces sliced mozzarella cheese
1 cup dry seasoned bread crumbs
2 eggs, beaten
Olive oil for frying
1 can tomato sauce (8 ounces)
¼ teaspoon dried basil

Preparation:

1. Sprinkle cutlets with salt and pepper, lightly dredge in flour. 
2. Dip cutlets in beaten egg, then seasoned breadcrumbs. 
3. Heat oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned. 
4. Place cutlets in baking dish; spoon tomato sauce over and sprinkle with basil. 
5. Place Mozzarella slices over cutlets; bake at 350° for 10 to 15 minutes. 
6. Serve with spaghetti and Parmesan cheese and a tossed salad. 

                                                               Enjoy! :)

Credit for this recipe goes to this site.
http://southernfood.about.com/od/vealcutlets/r/bln577.htm

Imagining Italian

Today, along with my two good friends, I cooked Italian food. We made a dish called Cutlet Veal Parmesan. We kinda had some problems,,for one we COULDN'T find the stupid veal... so we had to compromise with tenderized beef :( ohhhh well!! :o Bedsides that everything else went smoothly.. We made 3 times the recipe because supposedly a lot of people wanted some...but I had almost half of it left-over..ohhh welll :o! MORE YUMMYNESS FOR MEE!!!! >:D Anyways This was a fairly easy recipe. I think, all in all, it took about 1 hour to and hour and a half to make this delicious dish. I am positive that you will absolutely love this...So I hope you guys decide to make it!!! :D Lastly, Thanks for reading my blog.

Love you all, <3

Yiri Cardoso 

Filipino Pancit Bihon

Pancit Bihon 

Ingredients:
1 boneless skinless chicken breast, cut into thin strips
1/2 lb cooked shrimp(optional)
1 lb rice noodles, soak in water for 10 minutes(bihon or pancit)
2 cups chicken broth
4 garlic cloves, minced
3 shallots, minced
1/2 medium Napa cabbage, sliced fine
1 1/2 carrots, Matchstick (Buy already cut, small package)
1 cup green beans, cut diagonally Like French cut green beans
1/4 cup vegetable oil
4 tablespoons soy sauce
salt and pepper

Directions:

1. Heat oil in a large skillet. Saute garlic and shallots until soft.
2. Add the chicken breast, salt, pepper & soy sauce. Saute for a few minutes to lightly brown chicken.
3. Add carrots, green beans & shrimp if using. Cover and cook for a few minutes then add Napa cabbage and chicken broth until it comes to a boil.
4. Once the vegetables are all done, Add the bihon noodles mixing well to distribute the flavors.
5. Cook for about 5 more minutes or until the noodles are soft. Taste and adjust seasonings to desired taste.

                                                                    Enjoy! :)

Credit for this recipe goes to this site.
http://www.food.com/recipe/filipino-pancit-bihon-448611

Feeling Filinino

Hello Everyone!
Today I made a Filipino Dish. The name is Pancit Bihon. It is mainly rice noodles, veggies, chicken, and shrimp. It is very simple to make, although it has a lot of ingredients. it is a very delicious dish and I hope all you lovely people attempt to cook this dish! I will post the picture and the recipe in my next post.
As always Thanks for reading my blog!
Yiri Cardoso <3 :)

Beef Burgundy

Beef Burgundy 
Ingredients:

• 5 slices bacon, chopped
• 1 cup chopped yellow or white onions
• 3 medium carrots, cut into 1/4-inch slices
• 1/4 cup finely chopped celery
• 2 pounds beef chuck, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/16 teaspoon ground allspice (scant pinch)
• 1 tablespoon all-purpose flour
• 1 teaspoon tomato paste
• 1 1/2 cups cleaned, coarsely chopped mushrooms
• 1 cup burgundy, or dry red wine
• 1/2 cup beef stock

Preparation:

1. In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper-towel-lined plate to drain.
2. Pour all but 2 tablespoons of bacon grease from the pan. Saute the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. 
3. Transfer them to a bowl with a slotted spoon and set it aside for a moment.
4. Season the beef with the salt and pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef. Stir in the tomato paste and cook the spiced beef for 1 minute.
5. Add the mushrooms, cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for 1 hour and 15 minutes. The beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

                                                                      Enjoy! :)

Credit for this recipe goes to this site.
http://frenchfood.about.com/od/maindishes/r/easybeefburg.htm

Smell of Wine around my House! :)

Hello Everyone!
Today I made a french dish called Beef Burgundy!
This dish took about 1 1/2-2 hours to prepare all the ingredients and put together, then the dish cooks for and hour and fifteen minutes! I'M HUNGRY!!! :O
Anyways It smells wonderful, and I can't wait to try it!
I hope you all decide to make this yummy-smelling French food :)
Thanks for reading my blog everybody! Love you <3
Yiri Cardoso

French Strawberry&Cream Frasier Cake

French Strawberry&Cream Frasier Cake

Ingredients:
Cake
1 cup + 2 tablespoons All-purpose flour
1 teaspoon baking powder
¾ cups sugar
½ teaspoon salt
¼ cup vegetable oil
3 large egg yolks
½ cup + 1 tablespoon water
1 teaspoon pure vanilla extract
¾ teaspoon lemon zest, grated
5 large egg white
¼ teaspoon cream of tartar

Pastry Cream Filling
1 cup whole milk
½ teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons cornstarch
¼ cup sugar
1 large egg
2 tablespoons unsalted butter
¾ tablespoon gelatin
½ tablespoon water
1 cup heavy cream

Simple Syrup
1/3 cup sugar
1/3 cup of water

Strawberry Gelatin
150 grams strawberry puree, strained 
(330 greams strawberries with 30 g sugar until soft)
10 g powdered gelatin
20 ml water


Directions:
Cake
Preheat the oven to moderate 325°F (160°C/gas mark 3).
Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days

Pastry Cream Filling
Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
Add the eggs to the sugar and cornstarch and whisk until smooth.
When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
Put two inches of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
Heat the cream until it is 120 F. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup 
Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
Remove the syrup from the heat and cool slightly.
Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Strawberry Gelatin
Sprinkle the gelatin over the water in a small ramekin and let stand to sponge.
Heat the puree.
Add the sponged gelatin to the hot puree and whisk until dissolved.

Assembly:
1 baked 8 inch chiffon cake
1 recipe cream filling
½ simple syrup
2 lbs strawberries
1 recipe strawberry gelatin

Directions:

1. Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
2. Cut the cake in half horizontally to form two layers.
3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7. Place the second cake layer on top and moisten with the simple syrup.
8. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake.
9. Pour the just cooled gelatin on top in an even layer and refrigerate for at least 4 hours.
10. To serve release the sides of the spring form pan and peel away the plastic wrap.
11. Serve immediately or store in the refrigerator for up to 3 days.

                                                                Enjoy! :)

Credit for this recipe goes to this site.
http://chocswirl.wordpress.com/2011/07/27/strawberry-fraisier/

Six hours of French Baking!

Hello Everyone!
Yesterday I made a french cake with the help of my friend. It took us 6 hours to complete the whole thing! but I can say it was worth it! I hope even though it takes forever to make you guys will make it! You surely will not regret it! Anyways this cake is called Strawberries&Cream French Frasier Cake.
Hope you guy make this yummy, Delicious cake, and enjoy! I will post The recipe for this cake tonight!
Thanks for reading my blog and as always Love you all,
Yireth Cardoso <3

Chinese Lo Mein

Hello Everyone,
Here is the recipe for Chinese Lo Mein.  I hope you guys make it and enjoy! :) 
Thanks! 
Yiri Cardoso <3 :)

Chinese Vegetable Lo Mein Recipe 


Ingredients: 
1 (8-ounce) package of lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16-ounce) bag frozen stir-fry vegetables
1/4 cup low-sodium soy sauce
2 scallions, finely sliced
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon sesame oil

Directions:

1. Cook the noodles according to package directions.
2. Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. 
3. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. 
4. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. 
5. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

                                                                          Enjoy! :)
Credit for this recipe goes to this site.
http://www.foodnetwork.com/recipes/sandra-lee/vegetable-lo-mein-recipe/index.html

China Time! :)

Hello Everyone! 
Today I cooked Chinese Lo Mein. It was very easy, and it took about 30 minutes to complete the whole thing. I will post the recipe and picture today. I hope you guys dare to make it. Have fun and enjoy! :) and as always enjoy, and Thanks for reading my blog. 
Yireth Cardoso <3 :)

Portugues Pasteis De Nata :)

Hey hey everyone! :)
This desert, is very good. For e it was actually very difficult, hence I messed up while making it. Either way, it came out really yummy! :} It is also very sweet, this will definitely satisfy your sweet tooth! :)
I hope you guys decide to make it! 
Thanks a lot! and Enjoy! :D

Pastéis de Nata
Ingredients:
For Dough
2 cups minus 2 tablespoons All-purpose Flour
¼ teaspoon sea salt
¾ cup plus 2 tablespoons water
16 tablespoon unsalted butter, room temp, stirred until smooth
For the Custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon pure vanilla extract
6 large egg yolks, whisked
Powdered sugar
Cinnamon

Directions:

Make the dough

1. In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that cleans the side of the bowl, about 30 seconds.
2. Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper as a guide. Flour the dough, cover with plastic wrap, and let it rest for 15 minutes.
3. Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking.
4. Brush excess flour off the top, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
5. Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
6. Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
7. For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
8. Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.

Make the Custard

1.  In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
2. Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
3. Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
4. Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.

Assemble and bake the pastries

1. Heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place a piece cut-side down in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable.
2. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
3. Fill each cup 3/4 full with the slightly warm custard. Bake the pasteis until the edges of the dough are frilled and brown, about 8 to 9 minutes.
4. Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with powdered sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. If you prefer, the components can be refrigerated up to three days. The pastry can be frozen up to three months.

                                                                  Enjoy! :)

Credit for this recipe goes to this site.

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

Portuguese Codfish with Cream (Bacalhau com Natas) :)

Hi All you Amazing People! :) 
This dish looks a bit strange, although it is really good; it does take a while to make,but you will not regret the time spent on it :)
I hope you are daring enough to make it, and ENJOY! 
Thank You  everyone! :)
Yiri Cardoso :)

Bacalhau Com Natas
Ingredients:
12 ounces dried salted cod fish
Vegetable oil for frying
4 large potatoes, peeled and cut into very small cubes
½ cup olive oil
1 large onion, sliced thin
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 1/3 cups heavy cream
Salt and ground pepper to taste
2/3 cup heavy cream
1 ounce grated Parmesan cheese

Directions:

1. Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
5. Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
6. Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
7. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

                                                                         Enjoy! :)

Credit for this recipe goes to this site.

http://allrecipes.com/recipe/codfish-with-cream/

Portuguese Food :D

These two recipes are VERRYYYY delayed, and I apologize. I made Bacalhau com Natas (Codfish with cream) as my food dish. As my desert dish I made Pasteis de Nata. Both of them were really good. It took me a while to make the codfish. I thought it would take about an hour to make, The food dish alone, took me about 2 hours, and the Pasteis con Nata, were very difficult for me, hence I messed up :P, but they still came out really surprisingly good! :D.
Anyways I will post the recipes and the pictures ASAP..I promise this time :{
Thanks to all you lovely people who read this!
Yiri Cardoso <3

Thai Khao Niao Mamuang (Rice Pudding with Mango) :)

Hello everyone! Long time no see! :D 
I'm deeply sorry for this long wait, I have been very busy, but now I will post the recipe for the Thai desert I made. This recipe is mainly made of sweetened rice, topped with Mangoes. 
Enjoy the recipe, and Thanks for all your support! :) Love you all! <3
Yiri Cardoso :)


Khao Niao Mamuang
Ingredients:
2 cups glutinous rice (sweet rice)
4-5 cups water
2 cups coconut milk
1 cup sugar
2 tsp. salt
1-2 Tbsp. sesame seeds
3 Mangoes, peeled and sliced

Method:

1. In a large bowl, soak glutinous rice overnight. Next dry, rinse, drain and steam until tender, translucent and cooked (about 30 minutes). 
2. Meanwhile, in a saucepan, combine milk, salt and sugar. Bring to boil over medium heat.
3. When rice is done, remove from steamer and pour prepared coconut sauce over the rice.
4. Stir and mix well, then cover and set aside in a warm place to let the rice absorb all the coconut sauce.
5. To serve you can either serve individually, or place all the rice in a bigger mold, then top with roasted sesame seeds, and mangoes. 

                                                                     Enjoy! :) 

Credit for the recipe goes to this site.

 http://www.squidoo.com/thai-sticky-rice-and-mango-khao-niao-mamuang-recipe

Thai Dessert :)

Hey everyone! 
Today I made a dessert that originates from Thailand. It is called Khao Niao Mamuang. It is pretty much like sweet coconut flavored rice, topped with mangoes. It is very simple to make. I think it took me about an hour, maybe less. It is actually very good, and smells wonderful! I will post the recipe either later tonight or tomorow. I hope someone will make it, because ya'll won't regret it! :D
Anyways, as always, thanks to all my wonderful blog viewers, love you all! :)
Yiri Cardoso :) <3

Gorayebah! :}

Hi wonderful people! 
This is the Egyptian dessert I made. This is a fairly quick recipe to make, and it is very delicious. These cookies will literally melt in your mouth! :] Anyways these are super good, so without further hesitation, I shall post the recipe for ya'll to try and make yourselves! I hope you like it!
Thanks,
Yireth Cardoso :) <3


Ghorayebah
Ingredients:
100 g powdered sugar
200 g clarified butter
400 g all-purpose flour
1 pinch of salt

Directions:

1. Beat butter till white.
2. Add Sugar and beat for 3 more minutes.
3. Add flour, salt and beat for 2 minutes.
4. Garnish with ½ Almond or a pine in the middle of the cookie.
5. Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
6. The dough consistency should be like the moist sand but when you squeeze it in your hand-palm it should hold it self.
7. Leave it to rest in the Fridge for 15 min.
8. Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

Enjoy! :)

Credit for this recipe goes to this site.
http://www.food.com/recipe/melt-in-mouth-cookies-egyptian-style-ghorayebah-392636

Macaroni Bechamel :)

Hi amazing people! 

This is one of the Egyptian recipes I made today! It is very creamy and good! I really recommend this is you love thyme. It is just a very good dish :) I hope someone tries it out!Here is the recipe my friends! 

Thanks, 

Yire Cardoso :) <3

Macaroni Bechamel 

Ingredients:

1 (16 ounce) box penne pasta

2 lbs ground beef

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme

1 teaspoon cinnamon

1 (8 ounce) can tomato sauce

1 beaten egg

1 dash Parmesan cheese (optional)

8 cups cold milk

6 tablespoons butter

6 tablespoons flour

1 teaspoon fresh thyme

1/2 teaspoon nutmeg (optional)

2 beaten eggs

salt

white pepper

black pepper

Directions:

1. Prepare pasta according to directions on the box.
2. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.
3. Add the ground beef and brown.
4. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
5. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
6. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.

TO MAKE THE BACHAMEL SAUCE

1. In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
2. Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
3. Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
4. Quickly whisk in the beaten eggs. Remove from heat.

TO ASSEMBLE THE DISH

1. Mix half the bachamel mixture into the pasta.\
2. Put half the pasta covered with the sauce into a 9x13 baking dish.
3. Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
4. Now add the rest of the Pasta to form the top layer.
5. Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
6. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

Enjoy! :)

Credit for this recipe goes to this site.

http://www.food.com/recipe/egyptian-macaroni-bechamel-340357

Pyramids of Food Made Today! :D

Hello lovely people!
Today I made the two Egyptian dishes. The food dish was called Macaroni Bechamel. This dish took me about 2 hours to make, almost reaching 3 though! :o It was a very tasty dish, especially if you enjoy the taste of thyme, then I definitely recommend it! :) This was my first time I had ever tried any dish with thyme in it, and I liked it, it wasn't all that bad. The dessert Dish i made was Goroyebah! These are like little white cookies, they are so good, and they melt in your mouth! :} Anyways I will post up these recipes today, so I hope at least one courageous soul with attempt to cook them! :)
Thanks to all you great people who read my blog, it is very much appreciated! Have a great day or great night!
Yireth Cardoso :) <3

Hungarian Style Walnut Tart

Hey Hey! :)
This was by far one of my favorite nutty desserts! It was just delicious! Sorry for posting this recipe up late! :{ I hope you forgive me by cooking it for yourselves and trying this magnificent dessert! :)
I hope you enjoy, 
Thanks!
Yiri Cardoso :) <3


Hungarian Style Walnut Tart
Ingredients:
Tart
6 tablespoons cake flour (90 ml)
1 cup superfine sugar (250 ml caster sugar)
4 eggs, extra-large
½ teaspoon salt
2 ¼ ounces butter (60 g)
1 teaspoon baking powder (5 ml)
2 teaspoons vanilla essence (10 ml)
5 ounces walnuts, broken (150 g)
Topping
1 ½ ounces butter (40 g)
3 ounces chocolate, dark, broken up (80 g)
½ cup apricot jam (smooth jam, not whole fruit jam, softened or warmed slightly)
Flaked almonds for sprinkling (optional)

Directions:

1. Preheat oven to 350 deg C/180 deg F.
2. Grease a loose-bottomed spring form cake tin. If liked, sprinkle the greased sides with fine almonds. (You can also line the tin with baking paper, also the bottom, as the newest baking paper is non-stick).
3. Place all the ingredients for the tart in a food processor, and process for 1 - 2 minutes until the walnuts are very finely chopped and the mixture is smooth.
4. Pour this runny batter into the prepared tin, and tap the tin lightly to flatten the batter and remove air bubbles.
5. Bake for about 35 minutes. A skewer inserted into the center should come out clean.
6. Cool the cake slightly, then remove the sides of the spring form tin, leaving the cake on the base. Let cool down more.
7. To make the topping: put the butter and broken-up chocolate into a small pot over gentle heat (do NOT boil). Stir to warm and melt the chocolate into the butter.
8. Spread the softened or warmed apricot jam over the tart, and swirl the chocolate ganache over the jam.
9. If you want, round off with flaked or nibbled almonds.

Enjoy!  :)

Credit for this recipe goes to this site.
http://www.food.com/recipe/walnut-tart-hungarian-style-496135

Moroccan Chicken

Hello Everyone, I'm so sorry that I took forever to post up these recipes, but here is the recipe for The African food dish I made. It is called Moroccan Chicken, it is super tasty. I hope you people enjoy it! :)
Thanks,
Yireth Cardoso :) <3


Moroccan Chicken
Ingredients:
1/2 teaspoon olive oil
2 pounds skinless, boneless chicken thighs 
2 cups thinly sliced yellow onion 
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth 
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (7-ounce) package dried apricots (about 1 1/3 cups), halved
Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
2. Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
3. Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Enjoy! :)

Credit for this reipe goes to this site.
http://www.myrecipes.com/recipe/moroccan-chicken-thighs-10000001696612/