2 Girls 2 Recipes

Ingredients any type mashed potatoes or potato puree  egg sea salt Finely chopped chives, parsley, or cilantro 8 oz wide mouth mason jar toasted sliced bread or crostinis steamer or pot with trivet with lid canning tongs timer Instructions Fill a small amount of water in steamer or pot with trivet and bring to boil. In the meantime, fill mason jars about ⅓rd full with mashed potatoes, making sure the top surface of the potato is smooth and without and crevices. Wipe any potato at the lip of the jar clean.  When steamer is ready, crack egg in to the jar and carefully place in steamer and cover with lid.  Steam for about 7 minutes and remove with canning tongs. Season with sea salt and garnish and enjoy! This article and recipe adapted from this site !

Ingredients 2½ cups all-purpose flour 8 oz (approximately 16 Tbs.) unsalted butter, cut into ½" pieces and chilled ½ tsp salt 5 oz (approximately ⅔ cup) ice water  3 heirloom tomatoes, sliced about ¼ inch rounds ½ bunch sweet Italian basil ½ tbs olive oil salt and pepper mozzarella or your favorite cheese Instructions In a large bowl, mix together the flour, salt and sugar. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces.  Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together.  Gather the dough with your hands, don't worry if you see streaks of butter and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.  Preheat oven 400 degrees F. Season the tomatoes with olive oil plus salt and pepper.  Press a disk of dough on a oiled cookie sheet into a round disk about ⅛ to ...

Ingredients 1 box Yellow Cake Mix 1 can Cherry Pie Filling ¾ cup Butter softened 2 ½ cups Oats quick cooking Instructions In a large bowl, mix together the cake mix and the oats. Add in the butter and continue to mix until crumbly.  Grease a 9x13 pan and pour ½ of the mixture into the pan. Pat into the bottom of the pan to form a crust.  Pour the cherry pie filling evenly over the top of the crust, sprinkle the remaining mixture over the top of the cherry pie filling.  Bake at 350°F for about 20 minutes or until slightly brown, cool, cut, and serve. This article and recipe adapted from this site !

Ingredients 1 lb raw pork paste 1 head of garlic finely minced 1 tbs of coarsely cracked white or black peppercorns ½ ts fish sauce ½ tbs sugar ~10 to 12 sheets of 4 x 6 inch banana leaves and thin 6x ¼ inch banana leaf strips to tie Instructions Prepare your steamer. Combine all the ingredients into a mixing bowl until well incorporated. You can pinch off ½ ts and microwave it for about 30s and season to taste.  Add more garlic and/or peppercorns if you like it more spicy.  Place about 1 heaping tbs of mixture onto one end of the banana leaf. Fold over the side edges and roll the pork mixture. Seal with the banana strip by giving it several twists and tuck the loose ends under.  Steam for 10 minutes, or until thoroughly cooked. Enjoyed immediately or at room temperature. This article and recipe adapted from this site !

Ingredients 3 pounds chicken wings split at the drumettes ½ cup superfine sugar 4 garlic cloves, 2 crushed and 2 minced ½ cup Vietnamese fish sauce 2 tbsp vegetable oil, plus more for frying 1 cup cornstarch 1 tbsp chopped mint 1 tbsp chopped cilantro Instructions In a bowl, whisk the fish sauce, crushed garlic and sugar. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.  Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.  In a large pot, heat 2 inches of oil to 350°F. Pat the wings dry on paper towels; reserve the marinade.  Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl.  In a small saucepan, simmer the marinade over moderately high heat until syrupy. Strain over the wings and toss. ...

Ingredients 25.5 oz skin-on bone-in chicken thigh (4 cutlets) ½ cup unsalted chicken broth ½ tsp salt ½ tsp garlic powder ½ tsp ground black pepper 1 tbsp unsalted butter 1 tsp garlic minced 1 tbsp parsley 2 tbsp honey 2 tbsp lemon juice Instructions Prep  Season the chicken thighs with ground black pepper, salt and garlic powder. Let sit for 15 minutes. Preheat the oven to 400 degrees Fahrenheit.  Cook  On a cast-iron skillet, heat 1 teaspoon of butter over medium heat, place the chicken thighs skin side down. Sear the first side (skin side) for 6 minutes and the second side for 3 minutes. Remove from the skillet.  Bake the seared chicken thighs for 20 minutes in the oven at 400 degrees Fahrenheit. Remove the chicken thighs from the oven, transfer them to a clean plate.  Make the honey butter sauce. On the same skillet used for the chicken, turn on high heat and add in these ingredients successively: lemon juice, minced garlic, honey, 2 teaspoons of butter and ...

Ingredients FOR THE SYRUP 1 cup granulated sugar 1 cup water 1 cinnamon stick 1 cup honey 1 strip orange peel FOR THE PASTRY 1 pound walnuts (toasted) 16oz package phyllo dough, thawed ½ tsp ground cloves 1½ cup sunsalted butter 1½ tsp ground cinnamon Instructions Make the Syrup: Combine the water, honey, cinnamon stick, sugar and orange peel in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.  Make the Baklava: Preheat oven to 350° F.  Place the cinnamon, walnuts and cloves in a food processor and process until the walnuts are finely ground.  Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify.  Brush a 9×13-inch pan with melted butter and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more b...

Ingredients FOR THE GYRO MEAT: 1 pound ground lamb ½ tsp freshly ground black pepper 2 tsp kosher salt ½ yellow onion, cut into 1-inch chunks 2 tbsp fresh oregano leaves 3 ounces slab bacon, cut into ½-inch pieces 1 clove garlic, sliced TO SERVE: Tzatziki Sauce Pocketless pita bread Yellow onion (thinly sliced) Tomato (coarsely chopped) Instructions Make the Gyro Meat: In a medium bowl, combine the ground lamb, pepper, salt and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight. Preheat oven to 300° F. Place the lamb mixture in the bowl of a food processor and add the garlic, onion and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary. Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf re...

Ingredients EGG PASTA 1¼ cups + 2 tbsp all purpose flour 2 eggspinch of salt MUSHROOM FILLING ¾ cup chopped white mushrooms, chopped small 1 tbsp butter 1 large porcini mushroom, chopped small ½ small onion, finely chopped 1 clove garlic, finely chopped ½ tsp oregano 1 tbsp minced Italian Parsley 1 tbsp flour 1½ tbsp freshly grated parmesan cheese 1 tbsp mascarpone 1 tbsp cream SAUCE 2 to 3 tbsp finely chopped Italian Parsley 3 tbsp butter freshly grated Parmesan cheese if desired Instructions EGG PASTA On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Cover and let rest one hour. Cut dough into 3 to 4 parts, roll out slightly and roll through machine until thin. Sprinkle dough with flour so it doesn't stick. Cut dough into even squares using a pastry crimper. Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and clo...

Ingredients 1 loaf sourdough bread 2 cups milk 8 eggs ¾ cup sugar ½ cup heavy cream 2 tbsp vanilla  Topping ½ cup brown sugar ½ cup flour ¼ tsp salt 1 tsp cinnamon ½ cup butter cold, cut into pieces Instructions Cut loaf into cubes and place evenly in a greased 9x13 pan. In a bowl, mix together milk, eggs, sugar, heavy cream and vanilla. Pour evenly over bread.  Cover your pan with Saran Wrap and refrigerate overnight.  Mix together flour, cinnamon, brown sugar and salt in a medium bowl.  Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.  Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.  Bake at 350°F for 45 minutes to 1 hour depending on how soft you like it. This article and recipe adapted from this site !

Ingredients 1 large banana , slightly under-ripened, peeled, cut into ¾ inch slices 1 tablespoon honey 1 teaspoon brown sugar 1 tablespoon water ½ tablespoon unsalted butter ¼ teaspoon cinnamon Instructions In a small bowl, whisk together the honey, brown sugar, water and cinnamon. Set aside. Melt butter in a small pan over medium-high heat.  Place banana slices in the pan in a single layer; cook for 1-2 minutes per side, until a golden crust forms. Adjust the heat if they brown too quickly. Remove pan from heat and pour honey mixture over the banana slices. Allow to cool slightly. Eat on its own or serve over cottage cheese, yogurt or ice cream! This article and recipe adapted from this site !

Ingredients 1 can Grand Biscuits 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 package Jimmy Dean pre-cooked Sausage Crumbles 1 cup milk 8 eggs beaten ⅛ tsp black pepper ¼ tsp salt Instructions Preheat oven to 425°F. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.  Sprinkle with sausage and cheese.  Whisk together milk, eggs, salt and pepper in a medium bowl until blended; pour over sausage and cheese. Bake 25 to 30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm. This article and recipe adapted from this site !