Chicken and Cashews

Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf.

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dimanche 25 décembre 2016


  • For the cake:
  • 1 box super-moist cake mix
  • 6 eggs
  • ½ cup water
  • ¼ cup vegetable oil
  • Cocoa powder for rolling
  • For the filling:
  • 1 cup butter, room temperature
  • ½ cup heavy cream
  • 4 cups powdered sugar
  • 1–2 tsp peppermint extract
  • ½ cup peppermints or candy canes, crushed
  • For the ganache:
  • 8 oz dark chocolate chips
  • ½ cup heavy cream
  • Pinch of coffee granules (optional)
  • Garnish:
  • Extra crushed candies & chocolate shavings


Let's get Cooking...

  1. Preheat oven to 350ºF. Line and grease a baking sheet with a silicone baking mat.
  2. In a bowl, mix together all ingredients for the cake and bake for about 15 minutes until a toothpick comes out clean. Run a knife around the edge to help release cake freely.
  3. While the cake is still warm, moisten a towel, and sprinkle finished cake with cocoa powder. Flip cake over onto towel, sprinkle the top with more cocoa powder, and carefully roll with towel starting with the widest edge. Let cool completely. (The damp towel helps the cake roll more easily.)
  4. For the filling, combine all ingredients except crushed candy cane, and whip until blended.
  5. For the ganache, place all ingredients in a heat-proof bowl, pop into the microwave and heat in 30 second intervals until melted.
  6. Unroll cooled cake and fill with buttercream filling. Sprinkle with crushed peppermints, then re-roll carefully, tidying up the ends as you go (some filling may escape the ends, so you may have to trim the sides for a nice clean roll).
  7. Place on a cooling rack. Drizzle with ganache and top with more crushed candies and chocolate shavings.

  • Prep Time 20 min
  • Total Time 1 hr 20 min


pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
cup butter or margarine, melted
cup whipping cream
cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
3 1/2
cups assorted fresh fruit 


  • 1 Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
  • 2 In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
  • 3 In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.
  Source :

lundi 29 août 2016

Easy and Authentic Recipe for Moroccan Lamb Tagine

This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!
There are just six simple steps to tagine heaven!
1 tsp cayenne pepper, 2 tsp ground black pepper, 1½ tbsp paprika, 1½ tbsp. ground ginger, 1 tbsp turmeric, 2 tsp ground cinnamon, 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total), 2 large grated onions, 2 tbsp olive oil, 2 tbsp argan oil, 3 crushed garlic cloves, 570ml/1 pint tomato juice, 2 400g tinned chopped tomatoes, 115g/4oz dried apricots cut in half, 55g/2oz dates cut in half, 55g/2oz sultanas or raisins, 85g/3oz flaked almonds, 1 tsp saffron stamens soaked in cold water, 600ml/1 pint stock (preferably lamb), 1 tbsp clear honey, 2 tbsp coriander (roughly chopped), 2 tbsp flat leaf parsley (roughly chopped).

Authentic Lamb Tagine  - Preparation method
1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve
For an authentic taste of Marrakech, this traditional Moroccan lamb tagine recipe is hard to beat. The fact that the dish is so easy to produce guarantees the desired result. Enjoy!
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vendredi 13 novembre 2015

- 4 tsp salt
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp white pepper
- 1/2 tsp black pepper
- 3 Tbsp. minced garlic
- 2.5 lb chicken
- 4 cloves of garlic
- half a lemon
- quarter of an onion
- 2 medium carrots
- 3 ribs of celery
- 1 medium onion
- 1 large potato

Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion.

Place the chopped carrots, celery, onion and potato into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours).

Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.
The video of the recipe is here :

samedi 7 juin 2014

  • Prep Time 15 min
  • Total Time 15 min


Pillsbury™ Toaster Strudel™ frozen cream cheese & strawberry pastries
cup sliced strawberries
cup blueberries
cup raspberries 


  • 1 Toast and squeeze icing on pastries as directed on package.
  • 2 Top with berries. Serve immediately.
Source :

lundi 2 juin 2014

  • Prep Time 20 min
  • Total Time 5 hr 20 min



jar (10 oz) maraschino cherries, drained
pint (2 cups) whipping cream, chilled
can (14 oz) sweetened condensed milk (not evaporated)
teaspoon ground cinnamon
teaspoon ground nutmeg
tablespoon rum extract
teaspoons vanilla
jelly jars or drinking glasses (8 oz each)
cups Cinnamon Toast Crunch™ cereal 


  • 1 Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
  • 2 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • 3 In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
  • 4 To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.
  • 5 Cover; freeze at least 5 to 6 hours before serving.

lundi 10 février 2014

  • Prep Time 30 min
  • Total Time 30 min


Dipping Sauce

cup Yoplait® Fat Free plain yogurt (from 2-lb container)
tablespoon chopped fresh dill weed
teaspoon extra-virgin olive oil
teaspoon lemon juice
clove garlic, finely chopped


cup crumbled feta cheese (4 oz)
cup shredded mozzarella cheese (4 oz)
small cucumber, peeled and diced (1 cup)
large tomato, finely chopped (1 cup)
cup chopped pitted kalamata olives
teaspoon salt
teaspoon pepper
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) 


  • 1 In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
  • 2 Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
  • 3 Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.