Cpanier FOOD

  easiest and best baked chicken wings that takes 10 mins active time. So delicious, garlicky and lemony. Ingredients  1 1/2 lbs chicken wings 4 cloves garlic, minced 1 1/2 tablespoons soy sauce 1 tablespoon lemon juice 2 1/2 tablespoons honey 3 dashes black pepper powder 1 pinch cayenne pepper Lemon wedges Directions  Preheat the oven to 400F. Clean and rinse the chicken wings. Pat dry with paper towels. Marinate the chicken wings with the garlic, soy sauce, lemon juice, honey, black pepper and cayenne pepper. Stir to mix well. Set aside for 15 minutes. Arrange the chicken wings on a pan lined with parchment papers. Bake for 30 minutes, or until the surface turns golden brown. Serve immediately with lemon wedges, ranch dressing or Asian chili sauce. Squeeze a little lemon juice before serving.

  Ingredients 3 Bell Peppers 1 lb. Beef (Ground) 8 oz. Mushrooms (Chopped) 1 Onion (Chopped) 2 tbsp. Ketchup 1 tbsp. Worcestershire Sauce 1 cup Beef Broth 8 oz. Mozzarella Cheese (Shredded) Salt And Pepper To Taste Directions Preheat the oven to 350 degrees. Slice the tops off of the peppers and deseed them. Place the ground beef and onion in a skillet over medium high heat. Saute until the beef is browned and the onion has softened. Stir in the chopped mushrooms. Mix in the beef broth, Worcestershire sauce, ketchup and salt and pepper to taste. Simmer until the liquid is almost all absorbed. Stuff the peppers with the meat mixture. Sprinkle with the cheese. Tent a piece of tin foil over the baking dish and bake for 45 minutes.

  Ingredients 1 large onion, thinly sliced 1/3 c. all-purpose flour 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. black pepper 6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak, and cut them in half if the slices are really big-I don’t pay attention to the weight of the package, there’s always plenty of gravy) 1 Tbsp. canola oil 3 c. water, divided 1 envelope brown gravy mix (I use the reduced sodium brown gravy mix) 1 envelope mushroom gravy mix 1 envelope onion gravy mix Hot mashed potatoes, cooked rice or cooked noodles How To Make It: Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned st...

  Steak and Shrimp Hibachi Easy Shrimp Fried Rice Recipe,How to Make Chinese Fried Rice | Chinese Take Out Style Fried Rice Recipe How to make shrimp fried rice, Chinese fried rice Hibachi Recipe: 1 lb Shrimp, raw 1 pound of steak, top sirloin steak ( or any kind of steak you like) 1 ½ -2 cups of white rice, cooked (you can also get rice in a bag) 3 eggs 3 tablespoons Soy sauce 1 large zucchini, sliced ½ cup Frozen peas and carrots mix (optional) 1 sweet yellow onion, sliced 4 teaspoons of canola oil (veggie oil is ok) Salt, pepper, garlic powder and onion powder to your liking for the steak Salt and pepper for the shrimp, veggies and rice – to your liking Boil the rice according to the package instructions then set aside. Slice ½ of the onion into thin bite size pieces then set aside. Slice zucchini into coin sized pieces and then into even smaller pieces then set aside. Add a little cooking oil to the skillet on medium heat. Season with salt/pepper to your liking. Add shrimp to h...

  Ingredients : 1 Kilo Chicken (Drumstick) 3 Large Egg (Beaten) 2 Cups All Purpose Flour ¼ Tsp Chili Ground ¼ Tsp Cayenne Pepper ¼ Tsp Garlic Powder ¼ Tsp Blackpepper (Ground) ⅓ Tsp Salt Instructions : Linisin po ang Chicken (Drumstick) tapos patuluin muna ito at i set aside prepare muna ang Flour mixture, sa isang bowl ilagay ang All Purpose Flour, Chili Ground, Cayenne Pepper, Garlic Powder, Salt at Black pepper mix lang ito ng mabuti tapos sa isang pang bowl ilagay narin ang Egg (Beaten), then pwede na i-dip ang Chicken sa Egg (Beaten) tapos sa Flour mixture i coat ito ng mabuti tapos mag pa init na ng kawali pag ok na pwede na ilagay ang Cooking Oil painitin ulit tapos i dip fry lang ang Chicken hanggang maging golden brown. Vinegar Sauce Ingredients : 1 Cup White Vinegar ½ Tbsp White Sugar 5 Garlic Cloves 3 Pcs Red Chili Pinch of Salt and Black Pepper (Ground) Instructions : Mix lang po sa isang bowl lahat then ready napo para sa masarap na sawsawan.

The Jumbo Shrimp with Potatoes and Tomatoes Active Time       N/A Total Time         40 MIN Yield                   Serves : 4 This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on Italy’s Amalfi Coast. Before the liquid is added, each element from the shrimp in their shells to buttery potatoes is seared in olive oil to speed up the braise and intensify its flavor. You’ll Need to make it   1 pound head-on jumbo shrimp.  6 tablespoon extra-virgin olive oil, divided.  2 medium shallots, minced (about 1/3 cup).  1 1/2 teaspoon seeded minced serrano chile (about 1 medium).  2 teaspoons dried oregano.  13 ounces baby Yukon Gold potatoes, quartered (about 2 cups).  1 garlic clove, thinly sliced (about 1 teaspoon).  1/2 cup white wine 3 cups ripe cherry tomatoes (about 1 pound).  1 1/4 teaspoon kosher salt.  1/4 teaspoon ground white pepp...

 Asparagus stuffed chicken breast   Ingredients : 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix  1 Tsp Garlic Powder 1 Tsp Smoked Paprika Sea salt and pepper 12 Asparagus stalks end trimmed 1 oz Sun-dried Tomatoes chopped 4 slices Mozzarella Cheese 1 Tbsp Olive Oil Instructions : 1.  Preheat your oven to 400 F. 2.  Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. 3.  Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. 4.  Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. 5.  Close the pocket with a toothpick. Heat oil in a large and cast iron skillet over medium-high heat. 6.  Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. 7.  Bake the...

Strawberry Crunch Cheesecake Cones Ingredients : Waffle cones Fresh strawberries Coolwhip 8 oz. For the crumbs: Crushed golden oreos Butter Strawberry jello 3 oz. For the filling: 16 ounces cream cheese (softened) ½ cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Cool whip 8 oz For the glaze: 1 1/2 cups powdered sugar 3-5 tablespoons heavy cream 1/2 teaspoon vanilla extract Directions : Step 1:  Crush 16 -18 oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty in consistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones. Step 2:  In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time. Step 3:  Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool W...

  Ingredients * 1 box yellow or butter cake mix * Two 3 ounce packages of instant vanilla pudding * 4 cups milk Instructions Mix the cake mix according to the directions on the package. Cook according to the directions in a 9 x 13 baking dish. While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake. Whisk together two boxes of instant vanilla pudding together with 4 cups of milk. Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out. Place the cake with the pudding on it in the refrigerator for a couple of hours. After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake. Refrigerate the cake ...