Recueil de nos recettes préférées. Sweet Potato Surprise This is one of my favourite dishes that I always look forward to at Easter, Thanksgiving and.

Présentation au sujet: "Recueil de nos recettes préférées. Sweet Potato Surprise This is one of my favourite dishes that I always look forward to at Easter, Thanksgiving and."— Transcription de la présentation:

1 Recueil de nos recettes préférées

2 Sweet Potato Surprise This is one of my favourite dishes that I always look forward to at Easter, Thanksgiving and Christmas. After many years of my mom and my cousin burning the marshmallows, I am now in charge of watching this meal cook. Ingredients: One large yam (approximately 500 grams) A bag of large marshmallows ¼ cup of butter ¼ of brown sugar ½ teaspoon of salt Instructions: Peel yam and dice into 2 centimeter cubes. Boil in water until tender (like potatoes). Drain water and mash yam cubes. Add butter, brown sugar and salt and continue mashing until smooth. Turn oven to broil with wire oven rack at middle height. Spread mix in a 20 centimeter by 20 centimeter pan. Top with upright marshmallows. Cover the whole surface. Place dish in the oven and watch carefully until marshmallows are golden brown on top. Be very careful with marshmallows unless you want yams and charcoal.

3 Gâteau au Chocolat !

4 Boulettes de viande sauce BBQ Sauce 1 tasse d'oignon hache 1 cuil soupe d'huile d'olive 2 tasses de ketchup 1/2 tasse de sucre 1 cuil table de vinaigre 1/4 tasse de worcheshire Faire revenir les oignons dans un peu d'huile d'olive. Ajouter le sucre, vinaigre et worcheshire et chauffer jusqu'à ce que le sucre soit bien fondu. Ajouter le ketchup et cuire environ 10 minutes (ajouter un peu d'eau si la sauce est trop épaisse). Ajouter les boulettes de viande deja cuites, chauffer et servir avec cure- dents comme hors d'oeuvre

5 La dinde de Noël

6 Recette de Dinde Cette année pour le noël, nous avons mangé de la dinde. Ma mère a cuit la dinde avec sa propre recette. Ingrédients : 1 dinde gigantesque 4 à 5 tranches de bacon Le zeste et le jus d’un citron 5 à 6 carottes 1 oignon Herbes de Provence 1 bouteille du cidre

7 Suite….. Directions : +Lavez la dinde avec l’eau et trouvez une poêle qui est assez grande +Mettez les carottes en bas de la poêle et mettez la dinde sur les carottes +Pressez le jus de citron sur la dinde +Saupoudrez le zeste et les Herbes de Provence sur la dinde +Mettez ce qui reste du citron à l’intérieur de la dinde +Mettez l’oignon à l’intérieur de la dinde +Drapez les tranches de bacon sur la dinde + Versez la bouteille de cidre sur tous les autres ingrédients + Cuisiner dans le four @ 300F pour 40 minutes per kilo + E nlevez-le et le-laissez pour 20 minutes avant de couper + Mangez!!

8 Peanut Butter Chocolate Balls

9 recette Ingredients : Peanut Butter - ½ cup Butter – 3 Tablespoons Icing Sugar – 1 cup Rice Crispies – 2 Handfuls Semi-sweet Baker’s Chocolate – 1 Box Cream butter and peanut butter with mixer in bowl Add icing sugar until all is mixed together Add rice crispies and mix in slowly with spoon Use hands to shape into balls Put the balls in the fridge to cool for 1 hour Melt the chocolate in a pan while mixing with spoon Roll rice crispies balls in the chocolate Set out to dry on wax paper for 10 minutes Take off wax paper and put them in the freezer so they don’t melt Enjoy :)

10 Holiday cookies 2 cups all-purpose flour, plus more for rolling 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extractvanilla

11 In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight). vanilla Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

12 Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.