Sweet Carrot Cake Recipe

Ingredients

Carrot Cake

• 1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
• 3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
• 1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups (260 grams) very finely grated carrots
• 3/4 cup pecan pieces

Cream Cheese Frosting

• 8 ounces (224 grams) cream cheese, softened to room temperature
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 2-2.5 cups (240 - 300 grams) confectioners' sugar
• 2 Tablespoons (30 ml) heavy cream (see note for substitutions)
• 2 teaspoons vanilla extract
• 1/8 teaspoons salt, or as needed

Method

1. Preheat oven to 180 C degrees. spatter about 9 inch spring form pan with nonstick cooking spray, as the cake may rise above. Set aside.
2. Start the cream cheese for the frosting so it may soften as you make the cake batter.
3. Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, mix the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone and please don't overmix. Fold in the finely shredded carrots and pecan pieces. Flow into prepared spring form pan.
5. Bake cake for 35 minutes or until toothpick inserted in the center comes out clean. Don't overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32.
6. Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste.
7. Save cake in the refrigerator, wrapped, for 4 days or more.

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Sweet Mandarin Chicken Recipe

Ingredients

• 3 chicken breasts
• 1 teaspoon of soy sauce
• 2 eggs
• 3 tablespoons of ketchup
• ¼ cup pineapple juice
• ½ teaspoon salt
• ¾ cup sugar
• ⅓ cup cornstarch
• ⅓ cup vinegar

Method

1. Cut chicken breasts into bite size pieces.
2. Beat the 2 eggs in a shallow bowl and set aside.
3. Cast cornstarch into a shallow bowl and roll chicken in it.
4. Dip the chicken breast pieces in beaten eggs.
5. Heat some oil to cover the bottom of a non-stick skillet on medium heat.
6. Place coated chicken pieces into the skillet and heat until brown.
7. Mix together the pineapple juice, soy sauce, vinegar, sugar, ketchup and salt in a medium size mixing bowl. Pour on browned chicken pieces.
8. Cook chicken and the sauce over low heat for about 25 minutes, stirring often, until sauce thickens.
9. Serve with rice and broccoli.

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Delightful Frensh Chicken

Ingredients

• 8 skinless, boneless chicken breast halves
• 1 (15 ounce) can chicken broth
• 1 cup all-purpose flour
• 1 whipped egg
• 1 lemon, juiced
• 1 pinch garlic powder
• 1 pinch paprika
• 1/2 lemon, juiced
• 3 sprigs fresh parsley, for garnish
• 3 tablespoons butter
• 8 slats lemon, for garnish

Method

1. In a shoaly pot, mix up together the egg and juice of 1/2 lemon.
2. In another shoaly dish mix together the flour, garlic powder and paprika.
3. Dunk chicken breasts in egg mixture, then flour mixture.
4. Heat the butter in a large pan over medium heat.
5. Add chicken up to breasts and cook until golden on each side.
6. In a medium pot, mix together broth and juice of 1 lemon, and cast mixture over chicken in pan.
7. Decrease heat to medium low and let cook gently for about 10 minutes.
8. Serve it warm in a dish, and garnish with fresh lemon slices and parsley sprigs.

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Salmon Fillets With Brown Sugar Recipe

Ingredients

• 4 to 5 salmon fillets
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1/2 cup water
• 1 tablespoon olive oil
• 1 teaspoon Garlic powder
• Salt and pepper to taste
• 2 tablespoons Lemon joice

Method

1. Season the salmon fillets with the salt , pepper, lemon joice and garlic powder.
2. Mix together the soy sauce , brown sugar, water and oil in a small bowl.
3. Put the fillets into a plastic bag.
4. Cast in the marinade mixture, seal and turn to coat.
5. Freeze for about 1 1/5 hours.
6. Preheat oven to 230 C degrees.
7. Line a broiler pan with aluminum foil and make a few slits through the foil with a knife to allow juices to drain while cooking.
8. Spray with nonstick cooking spray.
9. Place your fillets on the broiler pan and discard the leftover marinade.
10. Take the fillets to the oven for about 17 minutes.
11. Move the fillets to an oven rack close to the broiler and broil on high for an additional 5 minutes.
12. You can make sure that the salmon fillets are cooked when the fish flakes easily with a fork.

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Delicious Dish Of Meatloaf And Gravy

Ingredients

Meatloaf

• 1 teaspoon Worcestershire sauce
• 1/2 cup bread morsels
• 2 lbs lean ground beef
• 1/3 cup milk
• 1/4 cup finely divided onion
• 1/4 teaspoon dried leaf thyme
• 2 beaten eggs
• 3/4 teaspoon salt and 1/4 black pepper

Gravy

• 2 cups beef stock
• 1/2 teaspoon Kitchen Spices
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup flour
• 1/3 cup milk
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 Tablespoons butter

Method

1. Preheat oven to 180°C degrees.
2. Butter a loaf pan.
3. Mix up the ground beef, salt, pepper, eggs, bread crumbs, Worcestershire, milk, thyme, onion, and rosemary.
4. Pack into loaf pan and place on a baking sheet.
5. Chill for about 1 hour to set and cook it for 1 hour and 15 minutes.
6. In the meanwhile prepare the gravy.
7. Melt butter in a medium-sized saucepan.
8. Add flour and stir.
9. Prepare the flour and butter mixture stirring constantly for about 5 minutes.
10. Add the stock and stir with a wire whisk until blended.
11. Add milk, thyme, Worcestershire sauce and Kitchen Spices and stir to blend.
12. Set flavoring with salt and pepper to your taste and serve over meatloaf.
13. You can present this plat with rice and peas.

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Chicken Pasta With Lemon

Ingredients

• 4 grilled carved chicken breast
• 1 pound baked penne
• 1-2 whole lemons
• 1/2 cup chopped fresh basil leaves
• 1/2 cup shred Parmesan
• 1/2 stick butter
• 1/4 cup Half and Half (mixture of one part milk and one part cream)
• 3/4 cups whipping cream
• salt and pepper to taste

Method

1. Cook pasta following the normal steps.
2. Put aside one cup water, set pasta aside.
3. In same bowl, flux butter over medium heat.
4. Press in juice of lemons and beat together.
5. Cast (half and half) and cream and beat until hot.
6. Put in cheese and beat until melted.
7. Add salt pepper to taste
8. Then add hot pasta water until you get the desirable density.
9. Stir in half of your basil.
10. Cast pasta and sauce into a large bowl.
11. Add chicken, sprinkle remaining basil on top.

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Broil Tilapia Fish With Parmesan Cheese

Ingredients

• 900 grams skinless tilapia fish
• 2 dashes tabasco sauce
• 2 chopped green onions
• 3 tablespoons lemon juice
• 4 tablespoons mayonnaise
• 75 grams shredded Parmesan cheese
• 80 grams of softened butter
• salt and pepper to taste

Method

1. Preheat the oven broiler.
2. Grease baking dish with some butter.
3. Put in small bowl parmesan cheese, mayonnaise, butter, green onion, lemon juice, salt, pepper and tabasco and mix well.
4. Lay out fish in a single layer in baking dish.
5. Grill fish for about 7 minutes.
6. Remove from oven and expand parmesan mixture over it.
7. Grill for about 2 to 3 additional minutes.
8. Serve warm with rice and enjoy.

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