Cook and Bake With Amra

I'VE BEEN SO BUSY THAT I JUST GOT AROUND TO POSTING MY THANKSGIVING RECIPES AND PICTURES. THIS YEARS THANKSGIVING WAS SUCH A SUCCESS! THE TURKEY CAME OUT GREAT AND ALL THE FOOD WAS DELICIOUS. NEXT YEAR I DO PLAN TO MINIMIZE THE MENU A BIT BECAUSE ALL THE ITEMS NEEDED TO BE BAKED AND IN 1 OVEN. THE BEST PART OF EVERY THANKSGIVING IS ALWAYS THE COMPANY AND SEEING EVERYONE ENJOY THE FOOD REGARDLESS OF HOW MUCH WORK IT TOOK. ALL THE ITEMS THAT I MADE: TURKEY STUFFING (WHICH I MAKE SEPARATE WITH GROUND BEEF NOT BREAD) CORN DINNER ROLLS SALAD BRUSCHETTA WITH HOMEMADE FRENCH BAGUETTE MASHED POTATOES BAKED POTATOES GREEK STYLE MEATBALL BITES W/ HOME MADE TZAZIKI SAUCE RED VELVET CAKE BALLS COVERED WITH CHOCOLATE & WHITE CHOCOLATE RASPBERRY CREAM CHEESE COFFEE CAKE IT TOOK 2 DAYS BUT I WANT EVERYTHING TO BE HOME MADE AND PERFECT SO IT'S ALWAYS WORTH IT!  YOU WILL FIND MOST OF THE RECIPES TO THE ITEMS ABOVE IN THE BLOG HERE

Ingredients: 1box (9 oz) Green Giant Steamers frozen chopped spinach 3/4lb ground lamb 2teaspoons Italian Seasoning 1teaspoon Onion Powder 1/2cup crumbled feta cheese (2 oz) 1 can Pillsbury refrigerated classic pizza crust Tzatziki sauce Tzatziki sauce: 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks* 1 tsp salt, plus more to taste 2 (5.3 oz) containers plain Greek yogurt (1 heaping cup) 1 clove garlic, finely minced 1 Tbsp fresh lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs 1 Tbsp chopped fresh dill (or 1 tsp dried) Freshly ground black pepper To make sauce: 1. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature. 2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers...

THESE ARE PURE HEAVEN! CAUTION! YOU WILL BE ADDICTED TO THEM IF YOU WANT TO CUT DOWN HALF THE WORK THEN YOU CAN BUY THE PRE MADE MIX AND ADD FOOD COLORING TO IT YOU CAN BUT MAKING IT FRESH IS THE BEST. YOU CAN ALSO PURCHASE THE FROSTING ALREADY BUT WE DON'T CHEAT HERE Red Velvet Cake: 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 cups granulated sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 bottle (1 ounce) red food color 2 teaspoons pure vanilla extract  Cream Cheese Frosting: 1 box (16 oz) confectioners sugar 1 package (8oz) cream cheese, softened 2 tsp pure vanilla extract To make just combine sugar and cream cheese and mix together. Add in vanilla extract and combine and you're all done. Directions: 1. Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside. 2. Beat butter and granulated sug...

Ingredients: 2 envelopes dry active yeast (1 1/2 tablespoons) 2 tablespoons honey 3 1/2 to 4 cups all-purpose flour, plus more for dusting 2 teaspoons salt Canola oil, for greasing bowl Cornmeal, for dusting pan 3 to 4 ice cubes Directions: Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover wi...

Ingredients:  1/3 cup warm water, 110 - 115 degrees 2 1/4 tsp active dry yeast 1/3 cup + 1/4 tsp granulated sugar 1 1/3 cups whole milk, warmed to 110 - 115 degrees 3/4 cup salted butter, at room temperature, divided 1 large egg, at room temperature 1 1/2 tsp salt 4 1/2 cups all-purpose flour Directions: 1. Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. 2. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt.  3. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched).  4. Transfer dou...

This cake is so easy to make. Be sure to read the directions before baking to avoid mistakes, making sure every step is right is crucial in baking.  Note:  In the ingredients for the filling you use 1 egg white but DO NOT DISCARD the egg yolk from it. It will be used in the cake if you look in the other ingredients. I made that mistake once and wasted an egg.  For the filling: 8 oz. cream cheese-softened ¼ cup sugar 1 egg white 1 cup raspberries-washed and well drained For the cake: 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 5.5 Tablespoons unsalted butter- softened ½ cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract ¾ cup sour cream For the streusel topping: ⅓ cup sugar ½ cup flour 3 tablespoons butter-chilled and cubed Directions: 1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside. 2. To make the filling: Mix togethe...

Ingredients: 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature 1 3/4 cups sugar, plus more if needed 2 tablespoons ground cinnamon, plus more if needed 2 large eggs Directions: 1. Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside. 2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe ...

I loved making Lo Mein. I could eat it everyday. Ingredients: 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil 1 cup (2 handfuls) snow peas, halved on a diagonal 1 red bell pepper, seeded and cut into match stick size pieces 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary 4 scallions, thinly sliced on a diagonal 2 cups (about 4 handfuls) fresh bean sprouts 2 inches fresh ginger root, minced or grated with hand grater 4 cloves garlic, minced 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well 1/2 cup aged tamari soy sauce 1 tablespoon toasted sesame oil, several drops Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. Directions: 1. Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, sca...

Ingredients: 4 or 5 boneless, skinless chicken tenders 1 zucchini, sliced 4 mini sweet bell peppers, any color, chopped 1/2 of a pineapple, peeled and cut into spears 1 small red onion, sliced thin 1/2 cup toasted sweetened coconut flakes, optional For the Coconut Rice 2 cups water 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can) 2 tsp packed light brown sugar 1 tsp salt 2 cups white or jasmine rice For the Teriyaki Sauce ½ cup soy sauce 2 Tbsp rice vinegar 1 Tbsp sesame oil ¼ cup + 1 Tbsp brown sugar 1 Tbsp honey ¾ tsp ground ginger 1 clove garlic, minced 2 tsp cornstarch+ 2 tsp water, mixed together 1/4 tsp crushed red pepper Instructions: 1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork. 2. Meanwhile, make the teriyaki sauce by adding all o...

I can't believe how good this came out! Very simple to make! First, marinate the meat: 1 hr 1/2 tsp baking soda 1 tsp sugar 1 tbsp cornstarch 1 tbsp low-sodium soy sauce 1 tbsp water  2 tbsp vegetable oil 1 1/2 lbs flank steak, sliced into thin strips 1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below. 1/2 c low-sodium soy sauce ( Don't use regular. It will be way too salty 2 tbsp brown sugar 4 cloves garlic, minced 2 tbsp flour 1 tbsp sherry ( I opted out and just put a tiny bit of balsamic vinegar) 3 tbsp vegetable oil 2 heads broccoli, crowns only 1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour, and sherry until smooth, Set aside. 2. In a large wok or saute pan, heat 2 tbsp of the veggie oil over high heat until simmering.  Add broccoli and saute...

INGREDIENTS: 8 thin slices sirloin or flank steak (length and width according to personal preference) Extra virgin olive oil Salt and freshly ground black pepper Fresh rosemary, chopped 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 medium zucchini, sliced into thin strips 1 medium yellow onion, halved and then thinly sliced A few white button or cremini mushrooms, cut into thin strips For the Rosemary Balsamic Glaze: 1 teaspoon extra virgin olive oil 1 large clove garlic, minced 1/4 cup dark balsamic vinegar 2 tablespoons dry red wine 2 teaspoons brown sugar 2 sprigs fresh rosemary 1/4 cup Progresso™ beef flavored broth DIRECTIONS: 1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary. 2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, s...

Ingredients 1/2cup granulated sugar 1/2cup packed brown sugar 1/2cup creamy peanut butter 1/2cup butter or margarine, softened 1egg 1 1/2cups Gold Medal™ all-purpose flour 3/4teaspoon baking soda 1/2teaspoon baking powder Additional granulated sugar About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped Directions 1 Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. 2 Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

I made chocolate chip cookies but I didn't have enough chips and walnuts so, the twist is half a cup of mint chocolate chips and chopped hazelnut. The cookies ended up tasting delicious! I just followed a recipe of the Toll House chocolate chip bag. If you don't have it: Items: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) Nestle TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minute...

Ingredients: 1 cup butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 11 ounces dark, white or milk chocolate candy coating, coarsely chopped Cookie Press Steps: 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. 2.  Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. 3.  In a microwave-safe bowl, melt candy coating; dip each cookie halway.  Place on waxed paper until set. These cookies were so simple to make! I used different cookie press disks and made different kinds and dipped them in chocolate of course! Here is how mine turned out:

Ingredients: 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box  Filling: 3 cups flaked coconut 1 cup slivered almonds, toasted 1/4 tsp almond extract 1 can (14 oz) sweetened condensed milk (not evaporated) Drizzle: 1/2 cup semisweet chocolate chips 1/2 tsp vegetable oil Directions: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 2. Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour. 3. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil o...

Ingredients: 4 Packages (10 ounces each) frozen raspberries, thawed and undrained 1 Can (6 ounces) frozen lemonade concentrate, thawed 1 Bottle  (2 liters) ginger ale, chilled Directions: 1. In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours. 2. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.                                                               Mine: Shown on the left

Really simple and delicious chili Ingredients: 3 tablespoons vegetable oil 2 medium yellow onions, medium dice 1 medium red bell pepper, medium dice 6 medium garlic cloves, finely chopped 1/4 cup chili powder 1 tablespoon ground cumin 2 pounds lean ground beef 1 1/2 teaspoons kosher salt, plus more as needed 1 (28-ounce) can diced tomatoes 1 (14-ounce) can tomato sauce 2 (15-ounce) cans kidney beans, drained and rinsed Directions:  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes. 2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes. 3. Transfer the mixture to the slow cooker, add the diced tomatoes and their jui...

Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots Cognac or Brandy (2 oz)* 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. * I substituted the alcohol with vanilla extract Directions: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.Separate egg yolks and whites. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.Quickly dip a savoiardi in the espresso bowl. To get the right amou...

These biscuits are really simple to make and don't take up too much time for a quick side dish. Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons shortening 3 tablespoons butter, cold 1 cup buttermilk 1 1/4 cups grated sharp cheddar cheese Directions:  1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are over mixed). 2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. 3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the ...

Ingredients:  1 3/4 cups whole milk, at room temperature 1/3 cup sugar 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 2 1/2 sticks unsalted butter (1 1/2 sticks softened, 1 stick melted) 6 1/2 cups all-purpose flour 2 teaspoons fine salt 1 large egg, lightly beaten Vegetable oil, for brushing Flaky sea salt, for topping Directions: 1. Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F). Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute. Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky). 2. Lightly brush a large bowl with vegetable oil and add the dou...