VANILLA COOKIES

VANILLA COOKIES

Ingredients: 

1 ¾ cups of All Purpose Flour
½ tsp of Baking Powder
½ tsp of Salt
¼ tsp of Baking Soda
1 cup of Unsalted Butter at room temperature
1 cup of Granulated Sugar
1 Egg
½ tsp of Vanilla Extract
½ cup of Granulated Sugar for rolling cookies in

Preparation


1) Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

2) In a small bowl combine first 4 ingredients and set aside.

3) In a large bowl cream together the butter and 1 cup of sugar, add the egg and vanilla and mix until creamy and combined.

4) Add the dry ingredients and mix until everything incorporated.

5) Using a small (1 Tbsp measuring) cooking scoop or just using a tablespoon, form your cookies and roll them around in the extra sugar. Place them on your prepared baking sheet a few inches apart and bake for about 18 minutes rotating the baking sheet once.

6) Let cool on baking sheet for 5 minutes and remove to a wire rack to cool completely.

Source:

Delicious cupcakes

CUPCAKES

Ingredients: 

-1 cup of butter 
-1 cup of sugar 
-2 eggs  
1 tbs vainilla extract 
1/3 of milk 
1 1/3 of flour 
1 tbs. of baking powder 

Preparation: 

1- Preheat your oven to 350 F* 
2-Cream the sugar with the butter 
3- Add the eggs, vainilla , and the baking powder and mix 
4- Add the the dry ingredients with the milk and mix 
5- Finally bake for 20 min.

STUFFED SHRIMP

 -stuffed shrimp

3 courgettes 
24 shrimp 
½ cup brandy 
flour 
water 
extra virgin olive oil 
salt 
parsley 

Wash the zucchini and cut into 8 pieces of 6-7 centimeters. To put it in a frying pan with oil (should punctuate rather because TAP). Pasala vacíalos a plate and leaving the base. 
Pica meat rehógala and zucchini in skillet used previously. Peel the prawns and incorporeal. Skip all along, pouring brandy and flambée. Remove from fire, stuffed courgettes and place it in a tray suitable for the oven. With the heads of shrimp, water and some branches of preparing a parsley broth. 
In another bread, put a little oil, add flour, rehoga well and add the broth gradually. Mix well until thick. It serves a little of this sauce (velouté) on each zucchini. 
Put a little grated cheese on each and gratin in the oven for 2-3 minutes. Spend courgettes and a source Sprinkle with chopped parsley. 

SQUID TO THE PLATE

-Squid to the plate 

16 squid ink with their 

2 onions 
2 green peppers 
3 garlic cloves 
water 
extra virgin olive oil 
salt 

Preparation:
Clean well squid, separating the fins and tentacles (finely chopped half). Reserve inks. Riégalos squid and seasoned with a little oil and do it to the plate, 3 minutes on each side. 
Pica peppers and onions thinly. Put Poch in a skillet with a little oil. Cut the garlic in foil and incorporeal. Let Poch. When golden, add fins and tentacles chopped. Skip and served briefly in the middle of a fountain and reserve. 
Put a little oil in same skillet, add inks, give them a boil and disuélvelas well. Muddle with an electric mixer and poured the sauce. Put a pot with water to the fire, when you start boiling, blanching briefly the rest of the tentacles. 
It serves the bodies of squid on vegetables Poch and placed in the center, the tentacles scalded. Salsea with squid ink sauce.

GINGER ICE CREAM AND ALMONDS!

Ginger ice cream and almonds 


-preparation 

Prep Time: 15 mins 
Cooking time: 15 mins 
Total Time: 30 mins 

-INGREDIENTS:
1 / 2 cup peeled whole almonds 
1 1 / 2 cups cream 

1 / 2 cup milk 
6 egg yolks 
2 / 3 cup superfine sugar 
1 / 4 cup candied ginger, finely chopped 
Donuts and sweet candied ginger, to serve 
Preparation: 

Preheat oven to 180 ° C. Arrange almonds in a small pie pan and toast plain about 8 minutes or until they are dark brown. Remove from the oven and, when they are cold, chop coarse. 

Heat the cream and milk in medium saucepan. Bring to the boil, remove from heat. Whisk egg yolks and sugar in a large bowl until mixture thickens and pale. 

Stir in milk gradually, whisking constantly. Put the mixture into the pan and simmer for 5 minutes or until thickened, stirring and without it to boil. Remove from fire. 

CHICKEN WITH SWEER AND SOUR CABBAGE

Chicken with sweet and sour cabbage 


Prep Time: 20 mins 
Cooking time: 15 mins 

Total Time: 35 mins 

4 legs and chicken thighs 
Manteca 
Ginger 

For the sour cabbage: 
1 kg. white cabbage 
1 tsp. ground ginger 
1 tsp. cornstarch 
3 tbsp. soy sauce 
50 gr. butter 
1 / 2 lt. white wine 
2 tbsp. wine vinegar 
2 tbsp. brown sugar 
Sal

Preparation: 

Salt the chicken, add pinches of ginger and rub them with butter. Cook in hot oven until browned on both sides. 

Cut the cabbage into quarters and remove the thick part of the trunk. Cut the leaves into strips 3-4 cm. wide. 

Heat the butter in a pan, add chopped cabbage leaves and sauté slightly. Add wine, vinegar, sugar and salt. Mix and cook for 5 minutes or until cabbage is wilted, then cover and continue cooking until tender, but not let soften. 

RICE PUDDING

-Rice Pudding 

-Ingredients: 

1/2 lb long grain white rice 
1 1/2 cup water 
8 cups 2% low fat milk (you can use only evaporated milk instead or mix it half and half) 
1 cinnamon stick 
1 1/2 cup sugar 
1/2 teaspoon salt 
1 lemon peel 
Ground cinnamon 

-Directions: 
To prepare this arroz con leche recipe, clean the rice, wash it and leave it in water for half an hour, then drain it. Put the 1 1/2 cup water in a cast aluminium caldero or a stainless steal pot on medium heat. When the water starts to boil, add the rice, stirring constantly to prevent sticking. When the water consumes, pour the milk slowly and add the cinnamon stick. Stir occasionally. 
When the rice is tender, add the sugar, salt and the lemon peel. Cook on medium low heat for 15 to 20 minutes more (it depends on how thick you like the pudding). Serve your rice pudding and sprinkle some ground cinnamon to decorate. The cinnamon add a delicious taste. 
You can enjoy this dominican rice pudding recipe just after serving, but I love it chilled.