Cooking and Cooking

Veggie Enchiladas Ingredients: 🔅18 large flour tortillas 🔅1 can (398 ml) refried beans 🔅1 can (283 g) enchilada sauce 🔅11 mushrooms, chopped 🔅2 cups shredded mozzarella cheese 🔅1 medium green pepper, chopped 🔅4 garlic cloves, minced 🔅1 1/2 cups salsa sauce 🔅2 tablespoons dried oregano 🔅5 tablespoons crushed tomatoes 🔅3 tablespoons oil Instructions: Mix together enchilada sauce, salsa sauce and oregano. Set aside. Preheat oven to 350F. Wrap stack of tortillas in aluminum foil and heat in the preheated oven for 10 minutes. Set aside. Heat oil in a skillet over medium heat. Add green pepper and garlic, and sauté for 8-10 minutes. Add mushrooms and crushed tomatoes. Cook uncovered until vegetables are tender and almost all the liquid is absorbed, about 20 minutes. Add refried beans and cook for 3-4 minutes. Preheat oven again to 350 degrees F. Lightly spray two (11 x 8 inch) baking dishes with... Read Full Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Refried-Bean-Enchiladas

Mint Chocolate Chip Cookies Ingredients: 🔅1 1/2 cups flour 🔅2/3 cup sugar 🔅1 egg 🔅1/2 cup (1 stick) butter, softened 🔅1/2 teaspoon vanilla extract 🔅3/4 teaspoon mint extract 🔅1/2 teaspoon baking powder 🔅3/4 cup semi sweet chocolate chips 🔅10 drops green food color 🔅pinch of salt Instructions: In a bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add egg, vanilla extract and mint extract. Beat until combine, about 1 minute. Add the green food color and combine well. In a bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture and mix on low until combined. Fold in chocolate chips. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Using a tablespoon, scoop the cookie dough (about 2 tablespoons per cookie). Place a few inches apart on the prepared cookie sheets, flatten slightly. Bake until edges and... Read Full Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Mint-Chocolate-Chip-Cookies

Potato and Ham Salad Ingredients: 🔅4 medium potatoes 🔅3 eggs, cooked and finely chopped 🔅2 tablespoons olive oil 🔅3 tablespoons lemon juice 🔅150 g slices cooked ham, cubed 🔅1 cup sliced green olives (if olives are too salty, soak in the cold water for 15-20 minutes) 🔅2/3 cup mayonnaise 🔅2 tablespoons yogurt 🔅salt & pepper to taste Instructions: Wash the potatoes and place into a pot. Pour water until potatoes are covered. Add salt and bring to a boil over high heat. Reduce heat to medium and simmer covered until done - a fork can easily be poked through them. Drain the potatoes, peel and finely chop. Set aside. In a large bowl, combine potato, egg, olive oil, ham, olives, lemon juice, mayonnaise and yogurt. Season with salt and pepper to taste. Mix well and refrigerate for several hours before serving. Serve with French bread. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Potato-and-Ham-Salad

Red Sangria Ingredients: 🔅1 (750ml) bottle dry red wine 🔅1/2 cup Brandy 🔅3/4 cup cranberry juice 🔅1/2 medium orange, thinly sliced, then sliced into quarters 🔅1/2 lemon, thinly sliced 🔅1/2 medium apple, cored and chopped into small pieces 🔅1 cinnamon stick 🔅simple syrup, optional Instructions: Place the apple, orange, lemon, and cinnamon stick in a large pitcher. Pour in the wine, brandy and cranberry juice, then stir. Refrigerate for at least 4 hours to allow the flavors to meld. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Red-Sangria

Fruit Yogurt Ingredients: 🔅2 1/2 cups vanilla yogurt 🔅1 can (398 ml) pineapple tidbits, drained 🔅1 can (398 ml) peach, drained and diced 🔅1 can (284 ml) mandarin oranges, drained Instructions: Place all the ingredients in a bowl and stir. Serve at room temperature. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Fruity-Yogurt

Beet Soup Ingredients: 🔅4 medium beets, peeled and diced 🔅1/2 cup pearl barley 🔅13 green onions, sliced 🔅1 onion, chopped 🔅2 cups finely chopped parsley 🔅1 bunch fresh coriander (about 4 cups finely chopped), finely chopped 🔅2 tablespoons lemon juice 🔅1/2 cup heavy cream, optional 🔅oil 🔅salt & pepper Instructions: Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and sauté until golden, about 15 minutes. Add the barley and 9 cups of warm water. Cover the pot and simmer over medium heat for 45 minutes. Add the diced beets, salt and pepper. Cover the pot and cook for 30 minutes, stirring occasionally. Then add the green onion, parsley and coriander. Add more boiling water if needed. Cook covered for 60 minutes, stirring occasionally. Add lemon juice and cook for 20 more minutes. Add the heavy cream (optional) and cook for 10 minutes. Taste and adjust seasoning. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Beet-Soup

Tuna Black Eyed Peas Salad Ingredients: 🔅1 can (540 ml) black eyed peas, drained 🔅1 can (198 g) tuna in oil, drained 🔅2 tablespoons finely chopped onion 🔅1/2 cup finely chopped parsley 🔅2 tablespoons olive oil 🔅juice of 1 lemon (less or more, depends on your taste) 🔅salt & pepper to taste Instructions: Place the tuna in a bowl. Use a fork to break the tuna chunks into pieces. Add the rest of the ingredients and mix well. Taste and adjust seasonings. If the tuna salad seems a little dry, add a little more olive oil. Chill before serving. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Tuna-Black-Eyed-Peas-Salad

Persian Cheese and Egg Dish Ingredients: 🔅150 g feta cheese (If cheese is too salty, soak in cold water for 30 minutes and then drain) 🔅3 tablespoons butter 🔅1 1/2 tablespoons dried dill 🔅3 eggs 🔅1/4 teaspoon turmeric powder 🔅salt & pepper to taste Instructions: Melt butter in a frying pan over medium heat. Break cheese to pieces and add to the pan. Cook until cheese melts. Add dill, turmeric powder, pepper, and eggs. Cook and stir until thickens, about 10 minutes. Adjust the seasoning. Serve with French bread or cracker. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Panir-Bereshteh-or-Persian-Cheese-and-Egg-Dish

Cinnamon Sugar Candied Nuts Ingredients: 🔅1 cup raw pecan halves 🔅1 cup raw whole cashew 🔅1 cup raw walnuts 🔅1 large egg white 🔅2 teaspoons ground cinnamon 🔅3/4 cup sugar 🔅1 teaspoon vanilla extract 🔅1 tablespoon water 🔅pinch of salt Instructions: In a medium bowl, combine sugar, cinnamon and pinch of salt. Set aside. In a large bowl, whisk together egg white, vanilla extract and a-tablespoon water for about 1 minute. Add the walnuts, pecans and cashew. Stir well with a rubber spatula, making sure they are all moistened. Stir in the sugar mixture until evenly coated. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Using a clean spoon, spread the nut mixture on the baking sheet in a single layer. Bake for 20-25 minutes, stirring at halftime. Remove from the oven and cool to room temperature. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Cinnamon-Sugar-Candied-Nuts

No Bake Chocolate Biscuit Squares Ingredients: ♦️250 g plain biscuits ♦️125 g butter ♦️1/3 cup powdered sugar ♦️3 tablespoons unsweetened cocoa powder ♦️100 g dark chocolate, chopped ♦️1/2 cup coarsely chopped walnuts ♦️2 tablespoons golden syrup ♦️2 tablespoons milk ♦️1/2 teaspoon vanilla extract ♦️zest of 1 orange Instructions: Line a baking tin with parchment paper. Put the biscuits into a zip lock bag and crush them roughly with a rolling pin. Set aside. In a thick bottomed saucepan, heat chocolate, butter, milk and golden syrup over medium-low heat, stirring until melted. Add powdered sugar and cocoa powder, stir until smooth. Remove from heat. Now add crushed biscuits, walnuts, orange zest and vanilla extract and stir well to combine. Spoon the mixture into the lined baking tin. Press and even the surface with a spoon. Refrigerate for 3-4 hours or until set. Cut into squares. Full Recipe👇 www.cookingandcooking.com/recipe.php?recname=No-Bake-Chocolate-Biscuit-Squares

No Bake Prune Bars Ingredients: 1 1/2 cups (about 250 g) pitted prunes 3/4 cup coarsely chopped walnut 1 1/2 cups old fashioned oats (rolled oats) 4 tablespoons sunflower seeds 1/3 cup maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon ground cardamom 3/4 teaspoon ground cinnamon Instructions: Blend the prunes in a food processor until to form a thick paste. Add the maple syrup, 1 cup oats and 1/2 cup walnuts and blend until fully combined. Transfer the mixture to a large bowl. Stir in the remaining oats, sunflower seeds, cardamom, cinnamon and vanilla extract. Lay parchment paper in a baking tin and transfer the mixture to it. Using slightly wet hands, press the mixture firmly and evenly. Sprinkle the remaining walnuts on top and press them down. Chill in the freezer for 30 minutes just to get firm bars. Cut into bars. Store in the refrigerator. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=No-Bake-Prune-Bars

Fereni (Persian Pudding) Ingredients: 🔅3 cups cold milk 🔅4 tablespoons sugar 🔅4 tablespoons rice flour 🔅2 tablespoons rosewater 🔅pinch of ground cardamom 🔅slivered pistachios for garnish 🔅ground cinnamon for garnish Instructions: Dissolve rice flour in cold milk until smooth. Place flour mixture, sugar, cardamom and rosewater in a small saucepan over medium-low heat, stirring constantly until comes to the boil and thickens, about 30 minutes. Pour into individual dessert dishes and garnish with cinnamon and pistachios. Serve cold or hot. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Fereni

Avocado Quinoa Salad Ingredients: 🔅1 cup quinoa 🔅5 tablespoons chopped fresh mint 🔅1 ripe avocado, diced 🔅2 tomatoes, diced 🔅3 tablespoons lemon juice 🔅2 tablespoons low sodium soy sauce 🔅2 tablespoons extra-virgin olive oil 🔅2 cups water 🔅salt and pepper to taste Instructions: In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature. In a large bowl, combine quinoa, tomatoes, mint, and avocado. In a small bowl, whisk together the olive oil, soy sauce, lemon juice, pepper and salt. Pour the dressing over the quinoa mixture and toss. Taste and adjust seasonings. Serve avocado quinoa salad at room temperature. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Avocado-Quinoa-Salad

Almond Soup Ingredients: 🔅1 1/4 cups sliced almonds 🔅2 medium potatoes, peeled and chopped 🔅1 medium onion, chopped 🔅6 cups chicken (or vegetable) broth 🔅1 cup crushed tomatoes 🔅1 1/2 cups finely chopped cilantro 🔅2 tablespoons oil 🔅1/2 cup heavy cream 35% 🔅3/4 teaspoon ground cinnamon 🔅1/2 teaspoon ground cardamom 🔅salt & pepper Instructions: In a pot, heat the oil, onion and 3/4 cup of almonds over medium heat for about 10 minutes. Add the crushed tomatoes, potatoes, broth, cinnamon, cardamom, salt and pepper. Cover the pot and simmer over medium heat until the potatoes are cooked. Remove from heat and let the soup cool slightly. Then puree in a blender until smooth. Return the pureed soup back to the pot, add the heavy cream, cilantro, and remaining almonds. Cook for couple of more minutes (do not let boil). If it is too thick, add a little boiling water. Adjust the seasoning and serve with Garlic Bread. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Almond-Soup

Scallion Potato Soup Ingredients: 🔅2 bunches scallion, chopped (about 3 cups) 🔅3 medium potatoes, peeled and shredded 🔅1 medium onion, finely chopped 🔅1 1/2 cups chopped tomatoes 🔅6 cups chicken broth 🔅3/4 cup heavy cream 🔅3 tablespoons dried oregano leaves 🔅salt & pepper to taste Instructions: Place scallion, potato, chicken broth and onion in a large pot. Cover the pot and bring to a boil. Add tomato, oregano salt and pepper to taste. Reduce heat to medium, and simmer covered until vegetables are tender. Once vegetable are cooked and reached desired thickness, pour cream and adjust seasoning. Serve! Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Scallion-Potato-Soup

Baked Garlic Shrimp Ingredients: 🔸️400-450 g raw large shrimp, deveined and peeled 🔸️2 tablespoons lemon juice 🔸️1/4 cup fresh parsley, finely chopped 🔸️4 garlic cloves, minced 🔸️1 teaspoon dried oregano leaves 🔸️1/2 cup dry bread crumbs 🔸️1/4 teaspoon turmeric powder 🔸1/4 cup butter, melted 🔸️salt and black pepper to taste Instructions: Preheat oven to 400 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray. In a bowl, combine the shrimp, garlic, lemon juice, salt, and pepper. Place the shrimp into the baking dish and spread out evenly. In another bowl, mix the bread crumbs, melted butter, oregano, turmeric powder, and parsley until well combined. Spread the mixture evenly over the shrimp. Bake in the preheated oven until the shrimp are pink and cooked through, about 20-24 minutes. Serve the Baked Garlic Shrimp alone or with salad or rice. Recipe Here:👇 www.cookingandcooking.com/recipe.php?recname=Baked-Garlic-Shrimp

Grilled Tomato Mozzarella Baguettes Ingredients: 🔅1 French baguette 🔅1/2 cup pesto 🔅150 g fresh Mozzarella cheese, cut into thin slices 🔅1 tomato, cut into thin slices 🔅1/3 cup fresh basil, chopped 🔅olive oil 🔅balsamic glaze Instructions: Preheat oven to 370 degrees F. Line a baking dish with parchment paper. With a sharp knife, make slits in your baguette about 1 inch apart, ensuring you don’t cut all the way through and keeping the base intact. Spread pesto into the incisions. Fill the slits with mozzarella and tomato slices, and place the baguette in the baking dish. Drizzle with a little olive oil. Bake in the oven until crispy, about 10 minutes. Remove from the oven, drizzle with balsamic glaze, and sprinkle with chopped basil. Full Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Grilled-Tomato-Mozzarella-Baguettes

Honey Sesame Chicken Ingredients: 🔅500 g chicken breast, cut into 2-inches pieces 🔅1/3 cup honey 🔅1/4 cup low sodium soy sauce 🔅1 medium onion, finely chopped 🔅2 garlic cloves, finely chopped 🔅1 tablespoon ketchup 🔅2 tablespoons oil 🔅1/2 teaspoon turmeric powder 🔅1 teaspoon crushed red pepper 🔅1/2 teaspoon chilli powder 🔅Sesame seeds Instructions: Mix together soy sauce, honey, ketchup, crushed red pepper and chili powder. Set aside. Heat oil in a pot over medium heat. Add onion and sauté for 7-8 min. Add garlic and sauté for 1 min. Increase heat to medium-high; add chicken and cook until no longer pink. Add turmeric powder and stir gently. Add 1/4 cup hot water. Bring to a boil. Reduce heat to medium-low. Simmer covered for 10 min. Add the sauce. Simmer covered until chicken is cooked through and the desired thickness is reached, about 50 min, stirring occasionally. Sprinkle with sesame seeds. Serve with rice. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Honey-Sesame-Chicken

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Chocolate Cake Ingredients: 🔅1 1/2 cups flour, plus 1 tablespoon for dusting 🔅1 cup sugar 🔅2 eggs 🔅3/4 cup oil 🔅1/2 cup coarsely chopped walnuts 🔅1 cup milk 🔅1 teaspoon vanilla extract 🔅1 1/2 teaspoons baking powder 🔅3 tablespoons unsweetened cocoa powder 🔅1/3 cup milk chocolate chips 🔅1/4 teaspoon ground nutmeg 🔅1/4 teaspoon ground cardamom 🔅pinch of salt 🔅powdered sugar Instructions: Preheat oven to 350 F. Whisk together flour, baking powder, cocoa powder, nutmeg, cardamom & salt. Set aside. Beat sugar, oil, eggs and vanilla extract with a electric mixer until smooth. Add the flour mixture and milk. Mix until smooth. Fold in chocolate chips & walnuts. Grease a round cake pan. Dust with flour. Spoon the mixture into the pan. Bake until toothpick inserted into center of cake comes out clean, about 50-55 min. Remove from oven and let it cool in the pan for 10-15 minutes. Remove from pan and dust with powdered sugar. Recipe Here https://www.cookingandcooking.com/recipe.php?recname=Chocolate-Cake