Serving safe food it’s not an option it’s an obligation.

Baked legs with cream of mushroom Simple and amazing flavors. Didn’t have many mushrooms so used canned champignon. Canned champignon is not always loved by people, I thought they were perfect in this recipe. So if you were going to try them for the first time, this recipe is perfect to try them in. Put a cornflower slurry in to thicken the sauce. I tried this tonight and I am culinary challenged. It is really good! Ingredients: 1/4 cup flour you can use gluten-free flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 lb chicken legs about 3-4 large chicken legs 2 tablespoons olive oil 10 oz mushrooms each sliced in half 3 garlic cloves minced 1 tablespoon olive oil if needed 1 cup chicken stock 1/4 teaspoon salt 1/2 cup heavy cream Instructions: In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   On a large plate, dredge chicken legs in this seasoned flour mixture Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

 Ingredients : 2 cups of cooked rice cooled. 1 lb of head peeled but tail-on shrimp. ¼ of a big white chopped onion. 8 cloves of minced garlic. 1 egg. ½ tbsp of soy sauce. A pinch of sugar. 2 tbsps of oil for frying. 5 chopped chilies. 3 tbsps of fish sauce. ½ of a lime. 1 bunch of chopped green onion. 1 chopped red bell pepper. ½ cup of yellow corn. ½ cup of fresh basil. Directions : In a cup, mix together the soy sauce, fish sauce, lime juice, and sugar and mix well until sugar is dissolved. Over medium-high heat, heat a wok or large frying pan and drizzle with 1 to 2 tbsps of oil then sauté 2 minced garlic cloves and chili for 30 seconds. Add in the shrimp and stir-fry for 2 to 3 minutes. Add in onion, chopped bell pepper, corn, and the rest of the garlic and fry for 1 to 2 minutes. Add the rice and the sauce we made and cook for 2 to 3 minutes while stirring. Clear a space in the middle of the pan, place 1 tsp of oil, and crack in the egg. Scramble the egg and combine it with the r

Ingredients 3-4 baked sweet potatoes 1 tsp. nutmeg 1/2 tsp. cinnamon 1/2 tsp. allspice 1 tsp. vanilla extract 1 tsp. lemon extract ( optional ) 1 cup evaporated milk more if needed 1 cup sugar 1/2 cup brown sugar 4 lg. eggs 1 stick butter ( soften ) 2 reg. pie shells or 1 deep dish **Pet Ritz pie shells are very good for baking this pie *** How to Make Sweet Potato Pie **bake potatoes in advance or you can boil them if you’d like. I bake mine.. Preheat oven to 350 Place pie shells in oven bake until a very light brown Mix All Ingredients ***Use a whisk while mixing it helps to get the strands out Pour into pans and bake for 50 mins. depending on your oven temp. Pies should be full and firm

INGREDIENTS 2 TBS oil 2 TBS plain flour 500g boneless, skinless chicken thighs 1 medium cooking onion, peeled and diced small 1 fat clove of garlic, peeled and crushed 1 large rib of celery, cut into small dice 2 carrots, peeled and cut into small dice 2 chicken stock cubes 1 1/2 cups hot water salt and black pepper to taste 1/2 tsp dried sage 1/2 tsp dried savoury 100g frozen peas 1 TBS chopped fresh parsley. 1.2 of a (17 ounce) packet of ready roll puff pastry 1 beaten egg yolk INSTRUCTIONS Trim the chicken, discarding any fat. Cut into small cubes. Toss with the flour. Add the oil to a large skillet. Heat over medium heat. Add the floured chicken and brown, stirring until it is cooked all the way through, and no pink remains. Add the onion, garlic, celery, and carrot. Cook, slowly, stirring from time to time until almost tender. Crumble the stock cubes over all and stir in the hot water. Bring to the boil and then reduce to a simmer for 15 minutes. Stir in the peas and parsley. Plac

Wooow, a quick starter or a side dish with a dash of vinegar to enhance the taste !! I promise you’ll be serving these great, simple mushrooms with everything !! This is definitely going to be a regular side for our family. INGREDIENTS : – Mushrooms: 2 pounds – Oil: 1 tablespoon – Balsamic vinegar: 3 tablespoons – Soy sauce: 2 tablespoons (you can also tamari) – Garlic: 3 cloves (chopped) – Thyme: 1/2 teaspoon (chopped) – Salt and pepper to taste HOW TO MAKE IT : 1. First of all, the mushrooms should be tossed in oil, balsamic vinegar, soy sauce, garlic, thyme, salt, and pepper. 2. Once done, arrange in a single layer on a baking pan. 3. Make sure to roast in a preheated 400F/200C oven for about 20 minutes, mixing half way through, until the mushrooms are tender.

Ingredients: 1 ¼ cups graham cracker crumbs 4 tablespoons unsalted butter, melted 1 ¼ cups sugar ¼ cup all-purpose flour 5 (8 oz.) packages cream cheese, over room temperature 1 tablespoon vanilla extract 5 large eggs, at room temperature 1 cup sour cream 2 teaspoons grated lemon zest 1 ½ (16 oz.) packages fresh small strawberries, hulled ¼ cup sugar 1 tablespoon lemon juice 2 teaspoons cornstarch Directions Step 1  Make the cheesecake: Place a rack in the middle of the oven as you preheat it up to 325°F. Butter a 9-inch springform pan. Step 2 Stir together 1/4 cup sugar, crumbs, and butter. Press into the bottom of the pan. Bake for solid 15 minutes. Use a wire rack to cool. Wrap using two sheets of aluminum foil outside of the pan. Step 3 Mix 1 cup of sugar and flour. Beat the cream cheese until it becomes fluffy and light. Add vanilla and sugar mixture; beat until everything is blended. Add the eggs one at a time, beating after each. Mix in lemon zest and sour cream. Step 4 Transfer