Recipes Time Cookbook

COOKBOOK Recipes Time

A m e l i a E m i l y

The Culinary Chronicles of Amelia !

Hello, fellow food enthusiasts! I'm Amelia , the face and flavor behind this Recipe Time blog. Born with a spoon in one hand and a recipe book in the other, my passion for cooking and exploring diverse cuisines has taken me on a delectable journey through the world of food.

Growing up in a family where the kitchen was the heart of the home, I was always surrounded by the comforting aromas of home-cooked meals. My earliest memories are of watching my grandmother expertly knead dough for fresh bread and my mother's meticulous art of balancing spices for the perfect curry.

Over the years, I've traveled extensively, tasting my way through different cultures and traditions. From the bustling street markets of Bangkok to the quaint cafes of Paris, each place has added a unique flavor to my culinary repertoire.

This Cookbook is my canvas, where I paint with flavors, spices, and fresh ingredients. Here, I share not just recipes, but stories - of the people I've met, the places I've been, and the memories I've created. Each dish has a tale, a history, and a special place in my heart. Whether you're a seasoned chef or someone who's just starting out in the kitchen, I hope my recipes inspire you to experiment, enjoy, and embark on your own culinary adventures. After all, food is not just about eating; it's an experience, a journey, a love story between the heart, the palate, and the plate.

Best French Onion Soup

Gordon Ramsay's Rack of Lamb with Mint Gremolata!

Pineapple Chicken and Rice

Leftover Mashed Potato Cheese Puffs!

Rocky Road Icebox Cake!

Gordon Ramsay's Miso-Glazed Salmon!

ICED LAVENDER MATCHA RECIPE Beverage

Iced Lavender Matcha

Ingredients

To make iced lavender matcha, you will need the following ingredients:

For the Lavender Infusion:

Dried lavender flowers: 1 tablespoon

Hot water: 1/2 cup

For the Matcha Mixture:

Matcha powder: 1 teaspoon

Hot water: 1/4 cup

Honey or sweetener of choice: 1-2 teaspoons

Kitchen Tools and Equipment

1.

Teapot or Heatproof Bowl: For steeping the dried lavender flowers.

3.

2. Strainer: To strain the lavender infusion.

5.

Whisk: A bamboo whisk (chasen) for preparing the matcha, or a small regular whisk.

4. Glass: A clear glass to showcase the beautiful layers of the drink.

6.

Measuring Spoons: For measuring the matcha powder, lavender flowers, and sweetener.

Spoon: For stirring the sweetener into the matcha.

Iced Lavender Matcha

Preparation Steps

Making iced lavender matcha is a straightforward process that involves creating a lavender infusion, preparing the matcha, and then assembling the drink. Here are the steps to prepare this delightful beverage:

Prepare the Lavender Infusion: 1.

In a teapot or heatproof bowl, add 1 tablespoon of dried lavender flowers.

Pour 1/2 cup of hot water over the lavender and let it steep for 5-7 minutes.

Strain the infusion through a fine-mesh strainer to remove the lavender flowers. Set aside to cool.

Prepare the Matcha Mixture: 2.

In a small bowl, add 1 teaspoon of matcha powder.

Pour 1/4 cup of hot water (not boiling) over the matcha.

Whisk vigorously in a zigzag motion until the matcha is fully dissolved and frothy.

Stir in 1-2 teaspoons of honey or your preferred sweetener until dissolved.

Assemble the Drink: 3.

Fill a clear glass with ice cubes. Pour the cooled lavender infusion over the ice. Slowly pour the matcha mixture over the lavender infusion to create a layered effect.

Top with 1 cup of milk or nondairy alternative.

Serving Suggestions

As a Morning Boost: 1.

Enjoy iced lavender matcha in the morning for a refreshing and energizing start to your day.

As an Afternoon Pick-Me-Up: 2

Savor this drink in the afternoon as a calming yet invigorating pick-me-up.

With Snacks: 3.

Pair iced lavender matcha with light snacks like biscotti, shortbread cookies, or a fruit platter for a delightful treat.

At a Gathering: 4

Serve iced lavender matcha at a brunch or tea party to impress your guests with its unique flavor and beautiful presentation

“Your iced lavender matcha is now ready to be enjoyed.”

Chunky Monkey Protein Smoothie

CHUNKY MONKEY PROTEIN SMOOTHIE

Prepare Time Serving Calories 5 Minutes 1 320 per serving

Ingredients

1 ripe banana, frozen

1 tablespoon cocoa powder

2 tablespoons peanut butter

1 scoop chocolate protein powder

1 cup milk of your choice

(dairy or plant-based)

1/2 cup plain Greek yogurt

1 tablespoon honey or maple syrup (optional, for added sweetness)

Ice cubes (optional, for a thicker consistency)

Instruction

1. Blend on high speed until smooth and creamy, adding more milk if necessary to reach your desired consistency.

Place all the ingredients in a blender in the order listed.

2. Taste the smoothie and adjust the sweetness if needed by adding honey or maple syrup.

3. If you prefer a thicker smoothie, add a handful of ice cubes and blend again until smooth.

5.

4. Once the smoothie reaches the desired consistency, pour it into glasses and serve immediately.

Chunky Monkey Protein Smoothie

Serving Size

The Chunky Monkey Protein Smoothie is a versatile drink that can be enjoyed as a snack or a meal replacement, depending on the serving size. For a quick and easy snack, a small serving of 8-10 ounces is recommended. For a more substantial meal replacement, a larger serving of 1216 ounces is recommended.

To customize the serving size, the recipe can be easily adjusted by increasing or decreasing the amount of ingredients used. It is important to note that the nutritional content of the smoothie will vary depending on the serving size and the specific ingredients used.

Storage and Shelf Life

In summary, the Chunky Monkey Protein Smoothie can be stored in the refrigerator for up to 24 hours and frozen for up to 3 months. Proper storage will help maintain the quality and freshness of the smoothie for longer periods.

A Classic Dish for Seafood Lovers

OYSTERS ROCKEFELLER

Oysters Rockefeller

Ingredients Prepare Time 35 Minutes Calories 180 per serving

12 fresh oysters

1 cup fresh spinach

1/2 cup butter (115g)

1/4 cup breadcrumbs

2 shallots, finely chopped

2 garlic cloves, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fennel, finely chopped

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Kitchen Tools and Equipment

Oyster Knife: An oyster knife is a musthave tool for shucking oysters. It has a short, sturdy blade that can easily pry open the oyster shell.

Baking Sheet: A baking sheet is necessary to hold the oysters while they are being cooked. It should be lined with parchment paper to prevent the oysters from sticking to the sheet.

Food Processor: A food processor is used to make the herb and spinach mixture for the topping. It should be able to chop the ingredients finely and uniformly.

Oysters Rockefeller

Mixing Bowl: A mixing bowl is required to combine the herb and spinach mixture with the other ingredients for the topping.

Blender: A blender is used to make the hollandaise sauce. It should be powerful enough to blend the ingredients smoothly.

Saucepan: A saucepan is necessary to cook the hollandaise sauce. It should be the right size to hold the ingredients and allow for easy stirring.

Pastry Brush: A pastry brush is used to brush the hollandaise sauce onto the oysters. It should have soft bristles that can easily spread the sauce.

Preparation Steps

1. Prepare the Oysters: Preheat your oven to 220°C (425°F). Shuck the oysters and place them on a baking sheet lined with coarse salt to stabilize them.

2.Make the Topping: Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and sauté until they are tender and fragrant.

3. Add the spinach and fennel, and cook until wilted. Stir in the

6. heavy cream, parsley, salt, and pepper.

7. If using absinthe or Pernod, add it at this stage and let it simmer for 2 minutes.

8. Assemble the Oysters:

9.Spoon the spinach mixture evenly over each oyster. Sprinkle with breadcrumbs and grated Parmesan cheese.

10. Bake: Bake the oysters for 10-12 minutes, or until the topping is golden brown and bubbly.

11. Serve: Serve immediately, garnished with lemon wedges and additional parsley if desired.

Experience the elegance and exquisite taste of Oysters Rockefeller, perfect for impressing your guests at your next dinner party!

Jamie Oliver’s Chicken Pie Recipe

JAMIE OLIVER’S CHICKEN PIE RECIPE

Jamie Oliver’s Chicken

Recipe

Ingredients

For the Filling:

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 bay leaf

4 boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and black pepper, to taste

2 tablespoons all-purpose flour

1 cup chicken stock

1/2 cup frozen peas

1/4 cup heavy cream

For the Pastry:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3-4 tablespoons cold water

Directions:

Prepare the Filling: 1.

In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Jamie Oliver’s Chicken Pie Recipe

Add the minced garlic, fresh thyme leaves, and bay leaf to the pan. Cook for another 2 minutes until fragrant.

Season the chicken breast pieces with salt and black pepper, then add them to the pan. Cook, stirring occasionally, until the chicken is browned on all sides. Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.

Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until thickened.

Stir in the frozen peas and heavy cream. Cook for an additional 2-3 minutes until the peas are heated through and the sauce is creamy. Remove from heat and set aside

2. Prepare the Pastry:

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter to the bowl.

Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together into a ball.

Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

3.Assemble the Pie:

Preheat your oven to 400°F (200°C).

Roll out the chilled pastry dough on a lightly floured surface to about 1/4 inch thickness. Place the rolled-out pastry over the chicken filling in the skillet or transfer the filling to a baking dish. Trim any excess pastry and crimp the edges to seal.

Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape during baking.

Dive into this comforting and delicious homemade chicken pie, perfect for any meal.

Seafood Dish

GINGER SOY GLAZED COD

r e c i p e s t i m e . c o m

Ginger Soy Glazed Cod

Prepare Time 45 Minutes

Ingredients

4 cod fillets (6 oz each)

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 tablespoon sesame oil

2 green onions, thinly sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Calories

250 per serving

Directions:

Serving 4

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.

Place the cod fillets on the prepared baking sheet. Brush the soy ginger glaze evenly over each fillet, making sure they are well coated.

Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.

Remove from the oven and transfer the cod fillets to serving plates.

Oysters Rockefeller

Garnish with thinly sliced green onions, sesame seeds, and fresh cilantro.

Serve immediately with lime wedges on the side for an extra burst of flavor. Enjoy!

Marinating the Cod

To marinate the cod, simply place the fillets in a shallow dish and pour the marinade over them. Be sure to coat the fish evenly with the marinade and cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to develop.

Glazing the Cod

After marinating, the cod is ready to be glazed and cooked. To make the glaze, simply heat the remaining marinade in a small saucepan over medium heat until it thickens and becomes syrupy.

Brush the glaze over the cod fillets and broil them in the oven until they are cooked through and the glaze is caramelized and bubbly. Be sure to keep a close eye on the fish while it is broiling to prevent it from burning.

Once the cod is cooked, it is ready to be served. Garnish the dish with sliced green onions and sesame seeds for a beautiful presentation.

Cooking Method

Baking the Cod

To bake ginger soy glazed cod, preheat the oven to 400°F. Place the marinated cod in a baking dish and bake it for 10-15 minutes, depending on the size of the fillets. Once done, remove the dish from the oven and let it rest for a few minutes before serving.

Pan-Searing the Cod

To pan-sear ginger soy glazed cod, heat a tablespoon of oil in a nonstick skillet over medium-high heat. Once the pan is hot, carefully add the cod fillets to the skillet and cook for 3-4 minutes on each side until golden brown. Once done, remove the cod from the skillet and let it rest for a few minutes before serving.

Grilling the Cod

To grill ginger soy glazed cod, preheat the grill to medium-high heat. Brush the grill grates with oil to prevent the fish from sticking. Place the marinated cod on the grill and cook for 3-4 minutes on each side until the fish is cooked through. Once done, remove the cod from the grill and let it rest for a few minutes before serving.

SMASHED AVOCADO BRUSCHETTA

Smashed Avocado Bruschetta

Ingredients

1 baguette, sliced into 1/2-inch slices

2 ripe avocados

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cherry tomatoes, quartered

1/4 cup red onion, finely diced

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 clove garlic, peeled and halved Balsamic glaze (for drizzling)

Directions:

1.

Prepare the Bread: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil. Bake in the preheated oven for 8-10 minutes, or until the bread is golden and crispy. Remove from the oven and rub each slice with the cut side of the garlic clove. Set aside to cool.

Prepare the Avocado Mixture: In a medium bowl, mash the ripe avocados with lemon juice, salt, and black pepper until smooth and creamy. 2.

Smashed Avocado Bruschetta

3. Prepare the Tomato Mixture: In another bowl, combine the quartered cherry tomatoes, finely diced red onion, chopped fresh basil leaves, and a pinch of salt and black pepper. Mix well.

4. Assemble the Bruschetta: Spread a generous amount of the mashed avocado mixture onto each toasted baguette slice. Top with the tomato mixture.

5. Serve: Drizzle the bruschetta with balsamic glaze before serving. Enjoy!

Additional Toppings

Bacon: Adding crispy bacon to the dish can add a smoky flavor and a crunch to the creamy avocado.

Eggs: Poached or fried eggs can be placed on top of the avocado for a more filling breakfast or brunch option.

Feta Cheese: Crumbled feta cheese can be sprinkled on top of the avocado and tomato mixture for a salty kick.

Red Onion: Thinly sliced red onion can be added to the tomato mixture for a sweet and tangy flavor.

These are just a few ideas for additional toppings, but the possibilities are endless. Smashed Avocado Bruschetta is a dish that can be easily customized to suit individual tastes and preferences.

Enjoy this simple and tasty appetizer, perfect for any occasion.

GORDON RAMSAY'S BEEF WELLINGTON! Protein Dish

Gordon Ramsay's Beef Wellington!

Ingredients

4 beef fillets, about 6 ounces each

• Salt and freshly ground black pepper

• Olive oil

• 1 pound mushrooms, finely chopped

• 4 cloves garlic, minced

• 2 tablespoons butter

• 1/2 cup dry white wine

• 1 package puff pastry, thawed if frozen

• Dijon mustard

• 2 egg yolks, beaten with 1 tablespoon water (for egg wash)

Directions:

1.Preheat Oven:

Preheat your oven to 425°F (220°C).

2. Season and Sear Beef:

Season the beef fillets generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef fillets until browned on all sides, about 1 minute per side. Remove from skillet and let cool.

3. Make Mushroom Duxelles:

In the same skillet, add butter and sauté mushrooms and garlic until all the moisture has evaporated and the mushrooms are golden brown.

Gordon Ramsay's Beef Wellington!

Prepare Time

1 Hours 30 Minutes Calories 800 per serving

Serving 6 - 8

Season with salt and pepper. Deglaze the pan with white wine and cook until evaporated. Remove from heat and let cool.

4.Assemble Beef Wellington:

Roll out puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard over each beef fillet. Place a portion of the mushroom duxelles in the center of each pastry sheet and top with a seared beef fillet. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry and crimp the edges with a fork to seal.

5. Bake:

Place the Beef Wellingtons seam-side down on a baking sheet lined with parchment paper. Brush the pastry with egg wash. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.

6. Serve and Enjoy:

Allow the Beef Wellingtons to rest for a few minutes before slicing. Serve hot and enjoy the culinary masterpiece!

Baba Ganoush

BABA GANOUSH

Prepare Time Serving Calories 1 Hour 6 100 per serving

Instruction Ingredients

2 large eggplants

1/4 cup tahini

2 cloves garlic, minced

2 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon ground cumin

Salt and pepper, to taste

Chopped fresh parsley, for garnish

Olive oil, for drizzling

Preheat the oven to 400°F (200°C).

1. Prick the eggplants with a fork and place them on a baking sheet lined with foil.

2. Roast the eggplants in the preheated oven for 45-50 minutes, or until they are very soft and collapsed.

3. Remove the eggplants from the oven and let them cool slightly.

4. Cut the eggplants in half lengthwise and scoop out the flesh into a bowl, discarding the skins.

5. Mash the eggplant flesh with a fork or potato masher until smooth.

6. Add the tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper to the mashed eggplant. Mix well to combine.

7. Taste and adjust seasoning as needed.

8. Transfer the Baba Ganoush to a serving bowl and garnish with chopped fresh parsley.

9. Drizzle with olive oil before serving. 10.

Enjoy the rich and smoky flavors of Baba Ganoush, a traditional Middle Eastern dip made from roasted eggplant, tahini, and garlic.

Perfect for dipping or spreading on sandwiches!

BAKED CRAB CAKES Breakfast and Brunch

Baked Crab Cakes

Ingredients

Crab Meat: The star of the dish. Fresh, lump crab meat is ideal. Breadcrumbs: These help to bind the cakes and add texture.

Mayonnaise: Adds moisture and richness.

Egg: Helps bind the ingredients together.

Mustard: Adds a bit of tang and flavor.

Seasonings: Old Bay seasoning, salt, and pepper are traditional.

Optional Ingredients

Diced Onions: For added crunch and flavor.

Bell Peppers: For a bit of sweetness and color. Fresh Herbs: Parsley and chives work well.

Hot Sauce: For a kick of heat.

Spinach and Artichoke

SPINACH AND ARTICHOKE

Spinach and Artichoke

Ingredients

1 cup frozen chopped spinach, thawed and drained

1 can (14 oz) artichoke hearts, drained and chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a bit of heat)

1 tablespoon fresh lemon juice

Fresh parsley, chopped (optional for garnish)

Assorted crackers, toasted baguette slices, or fresh vegetables for serving

To cook the wontons, heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the wontons and cook for 2-3 minutes on each side until they are golden brown and crispy. Serve the wontons hot with a side of marinara sauce for dipping.

Cooking Method

Baking Instructions

Baking is the most common method used to cook Spinach and Artichoke Dip Wonton Wrappers. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the wonton wrappers on the baking sheet and brush them with a thin layer of oil. Bake the wonton wrappers for 10-12 minutes, until they are golden brown and crispy. Remove from the oven and serve immediately.

Frying Alternatives

Frying is another option for cooking Spinach and Artichoke Dip Wonton Wrappers. Heat oil in a deep fryer or a large pot over medium-high heat. Once the oil is hot, add the wonton wrappers in batches and fry for 1-2 minutes, until they are golden brown and crispy. Use a slotted spoon to remove the wonton wrappers from the oil and place them on a paper towel to drain the excess oil.

Enjoy this creamy and delicious appetizer, perfect for parties and gatherings.

Warm and CozyDessert

JAMIE OLIVER'S APPLE CRUMBLE

Prepare Time

1 Hour

Calories

Serving 350 per serving 8

Jamie Oliver's Apple Crumble

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ cup fruit jelly or preserves (any flavor of your choice)

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2. In granu zest, Trans dish,

3. In cold a pin butte resem

4. Sp apple

5. Ba oven golde bubb

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7. Se a sc desir

The best Jelly Thumbprint Cookies

Ingredients

4 large apples, peeled, cored, and sliced

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 cup all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/2 cup brown sugar

• 1/2 cup rolled oats

• Pinch of salt

• Vanilla ice cream or custard, for serving (optional)

Warm and CozyDessert

GORDON RAMSAY'S BUTTERNUT SQUASH SOUP

Prepare Time 1 Hour Calories Serving 180 per serving

6

Gordon Ramsay's Butternut Squash Soup

Ingredients

1 medium butternut squash, peeled, seeded, and cubed

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 4 cups vegetable broth

• Salt and freshly ground black pepper, to taste

• 1/4 cup heavy cream (optional)

• Fresh parsley, for garnish

“Warm up with a bowl of comforting Butternut Squash Soup”

Prepare Time 1 Hour and 5 Minutes

Including Chilling Calories

Serving 100 per serving 6

Marinated Cucumbers, Onions, and Tomatoes

Ingredients

2 large cucumbers, thinly sliced

• 1 medium red onion, thinly sliced

• 2 large tomatoes, sliced into wedges

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• 1 tablespoon honey or granulated sugar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh chopped parsley or dill (optional)

• Lemon wedges, for serving (optional)

“It's a burst of summer in every bite!”

r e c i p e s t i m e . c o m

BURRATA CAPRESE SALAD Salads

Burrata Caprese Salad

Ingredients

Primary Ingredients

Burrata Cheese: The star of the show, known for its soft outer shell and creamy interior.

Fresh Tomatoes: Choose a variety of ripe, juicy tomatoes for the best flavor.

Basil Leaves: Fresh basil leaves add a burst of aromatic freshness.

Optional Ingredients

Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and depth.

Olive Oil: High-quality extra virgin olive oil enhances the flavors.

Sea Salt and Pepper: Simple seasonings that bring out the best in the ingredients.

Nutritional Information

Burrata Cheese: Rich in protein and calcium, but also high in fat.

Tomatoes: Low in calories and packed with vitamins A and C.

Basil: Contains antioxidants and has anti-inflammatory properties.

Tips for Choosing Quality Ingredients

Burrata Cheese: Look for fresh, high-quality Burrata with a firm outer shell and creamy center.

Tomatoes: Choose tomatoes that are ripe and free from blemishes.

Directions:

1.Preparing the Salad

Selecting the Right Burrata

When selecting Burrata, opt for cheese that is fresh and has a firm, glossy exterior. The cheese should feel slightly springy to the touch. If possible, buy from a reputable cheese shop or a store with a high turnover to ensure freshness.

Basil: Fresh, vibrant basil leaves are essential for the best flavor.

Burrata Caprese Salad

Follow this with a light drizzle of balsamic glaze. The sweetness of the balsamic glaze contrasts beautifully with the creamy cheese and tangy tomatoes.

Adding Fresh Basil Leaves

Scatter fresh basil leaves over the top of the salad. For a more intense basil flavor, you can tear some of the leaves into smaller pieces. The vibrant green basil adds both flavor and visual appeal.

Seasoning with Sea Salt and Pepper

Finally, sprinkle a pinch of sea salt and freshly ground black pepper over the salad. The salt enhances the natural sweetness of the tomatoes and the richness of the Burrata, while the pepper adds a subtle kick.

“ Savor the fresh and creamy goodness of this delightful salad”

Italian Meatball Soup

Ingredients

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

6 cups beef or chicken broth

1 can (14.5 oz) diced tomatoes

1 cup small pasta (such as ditalini or small shells)

2 cups fresh spinach

Fresh parsley for garnish (optional)

“Warm up with this hearty and flavorful soup, perfect for any meal.!”

r e c i p e s t i m e . c o m

Protien Food

GOCHUJANG BBQ RIBS

Gochujang BBQ Ribs

Ingredients

Prepare Time 20 Minutes

Cook Time

2:00 - 2:30 Hours

Total Time

2:15 Hours - 2:45 Hours

Serving 4-6

2 racks of pork ribs

Salt and pepper

1 cup gochujang (Korean red chili paste)

1/2 cup soy sauce

1/4 cup rice vinegar

1/4 cup honey

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon sesame seeds (for garnish)

Thinly sliced green onions (for garnish)

Gochujang BBQ Ribs

Instruction

1.Preheat the Oven:

Preheat your oven to 325°F (165°C).

2.Prepare the Ribs:

Season the ribs generously with salt and pepper. Place them on a baking sheet lined with foil.

3. Make the Gochujang BBQ Sauce:

In a bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until well combined.

4.Coat the Ribs:

Brush the ribs with a generous amount of the Gochujang BBQ sauce, reserving some sauce for basting later.

5.Bake the Ribs:

Cover the ribs with foil and bake in the preheated oven for 2-2.5 hours, or until the meat is tender and easily pulls away from the bone.

6. Baste and Broil:

Calories: 400 per serving

Remove the foil and brush the ribs with more of the Gochujang BBQ sauce. Increase the oven temperature to broil and broil the ribs for 5-10 minutes, or until the sauce is caramelized and slightly charred.

7. Serve: Sprinkle the ribs with sesame seeds and thinly sliced green onions before serving.

“Enjoy the bold and spicy flavors of Gochujang BBQ Ribs”

Instruction Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus more for coating

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1 cup pecans, chopped finely

1. In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy. Stir in vanilla extract.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix in flour and salt until just combined, then fold in the chopped pecans.

3. Roll the dough into small balls and place them on the prepared baking sheet.

4. Bake for 10-12 minutes, or until the cookies are just beginning to brown slightly at the edges.

5. Allow the cookies to cool slightly on the baking sheet.

6. While still warm, roll each cookie in powdered sugar to coat. Let them cool completely on a wire rack.

8.

7. Once cooled, roll in powdered sugar again for a snowy effect.

“Enjoy these melt-in-yourmouth pecan cookies with a cup of tea or coffee”

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BLUEBERRY LEMONADE COCKTAILS Bevarage

Blueberry Lemonade Cocktails

Ingredients

For the Blueberry Syrup:

1 cup fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

1 tablespoon lemon juice

For the Cocktails:

1 cup freshly squeezed lemon juice

(about 4-6 lemons)

1/2 cup blueberry syrup (recipe above)

1 cup vodka

2 cups cold water or sparkling water

Ice cubes

Fresh blueberries and lemon slices for garnish

Fresh mint leaves for garnish (optional)

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

For the Cookie Dough:

• 1/2 cup unsalted butter, softened

• 1/4 cup sugar

• 1/2 cup packed brown sugar

• 1 tablespoon milk

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 cup mini chocolate chips

For the Topping:

• 1/2 cup mini chocolate chips

Dire CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

1. Prepare the Crust: Preheat medium crumbs, combined. of minutes, then set aside to cool.

2. Make the Cookie Dough: In brown vanilla flour chocolate dough and set aside.

3. Prepare the Cheesecake Filling: In sugar time, the combined.

4. Assemble the Cheesecake: Pour crust. over cheesecake spreading cookie dough balls on top.

5. Bake the Cheesecake: Bake almost it refrigerate for at least 4 hours, or overnight.

6. Serve: Before remaining enjoy!

“ A perfect dessert for any occasion!”

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Seafood Soup

LOBSTER BISQUE

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Lobster Bisque

Ingredients

Prepare Time 15 Minutes

Cook Time

2:00 - 2:30 Hours

Total Time 2:15 Hours - 2:45 Hours

Serving 4-6

2 lobster tails

4 tablespoons unsalted butter

1 onion, finely chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

4 cups seafood stock or chicken broth

1 cup heavy cream

1/4 cup dry sherry (optional)

Salt and pepper to taste

Chopped fresh chives or parsley for garnish

Lobster Bisque

Directi Lobster Bisque

Cook minutes, cooked and chop it into bite-sized pieces. Set aside.

In a

Add translucent, about 5 minutes.

Add another minute until fragrant.

Sprinkle stirring a roux.

Gradually broth, forming. Bring minutes, allowing it to thicken slightly.

Stir Simmer through.

If using, Season the bisque with salt and pepper to taste.

Ladle garnish with chopped fresh chives or parsley.

Serve Bisque as a delightful appetizer or main course!

“Treat yourself to the luxurious and creamy delight of Lobster Bisque”

STUFFED LOBSTER

Prepare Time Servings Cook Time 1 Hour 2 10-12 Minutes

Ingredients

2 lobsters, about 1-1.5 pounds each

1/2 cup cooked lobster meat, chopped (from the claws and knuckles)

1/2 cup cooked shrimp, chopped

1/4 cup breadcrumbs

2 tablespoons butter, melted

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

1 tablespoon fresh lemon juice

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

Lemon wedges, for serving

Melted butter, for serving

Calories: 300 - 400 per serving

Stuffed Lobster

Instruction

1. Prepare the Lobsters:

Preheat your oven to 400°F (200°C). Using a sharp knife, cut the lobsters in half lengthwise. Remove the tail and claw meat, keeping the shells intact. Remove the digestive tract (the dark vein) from the tail meat.

2.Prepare the Filling:

In a bowl, combine the chopped lobster meat, chopped shrimp, breadcrumbs, melted butter, parsley, chives, lemon juice, Old Bay seasoning, salt, and pepper. Mix well to combine.

3.Stuff the Lobster Shells:

Place the lobster shells on a baking sheet.

Divide the filling evenly among the lobster shells, pressing it gently into the shells.

4.Bake the Stuffed Lobsters:

Bake the stuffed lobsters in the preheated oven for about 10-12 minutes, or until the filling is heated through and the lobster meat is opaque and cooked.

5.Serve:

Serve the stuffed lobsters hot, with lemon wedges and melted butter on the side.

Enjoy the sumptuous flavors of Stuffed Lobster, a gourmet delight that's sure to impress!

ESPRESSO MARTINI TIRAMISU Beverage

Prepare Time 4 Hours and 30 Minutes Including Time Chilling Calories

Serving 300 per serving 6

Espresso Martini Tiramisu

Ingredients

1 cup espresso, cooled 1/2 cup coffee liqueur

2 tablespoons vodka

2 tablespoons sugar

1/2 cup mascarpone cheese

1/2 cup heavy cream

Ladyfingers

Cocoa powder, for dusting Prepare Ti 15 Minutes

Cook Time Serve Time 30 Minutes 30 Minutes

mixt

A bott 5. S the 6. lady mixt 7. C over 8. B pow

“Savor the fusion of Espresso Martini flavors in a classic Tiramisu!”

SPICED LENTIL SOUP

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

1 1/2 cups red lentils, rinsed

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes

Salt and pepper, to taste

Juice of 1 lemon

Fresh cilantro, chopped (for garnish)

1. Sa olive onio min

2. A coria caye unti lent

3. A vege Stir

4. S then for 2

5. Se and 6. Se with Dire

“Perfect for a cozy night in or a hearty lunch.”

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ROCKY ROAD ICEBOX CAKE! Beverage

Ingredients Rocky Road Icebox Cake!

2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup cocoa powder

2 tablespoons chocolate syrup

1 package (9 oz) chocolate wafer cookies

2 cups mini marshmallows

1 cup chopped nuts (such as pecans or almonds)

1 cup semisweet chocolate chips

1/4 cup heavy cream

“Indulge

Gordon Ramsay's MisoGlazed Salmon!

Ingredients

4 salmon fillets

Salt and pepper, to taste

1/4 cup white miso paste

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, minced

Sesame seeds, for garnish

Sliced green onions, for garnish

Dire

1. P

2. S pep

3. I pas sesa ging

4. P or o glaz is e 5. B min you glaz

6. O the and 7. S

“This dish is a true culinary delight that'll have your taste buds dancing with joy! ”

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BEST FRENCH ONION SOUP Soup

Best French Onion Soup

Ingredients

4 large onions, thinly sliced

3 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon sugar

1/2 cup dry white wine

6 cups beef broth

2 cups water

1 teaspoon

Worcestershire sauce

1 bay leaf

Salt and pepper to taste

•Baguette slices, toasted

•Gruyere cheese, grated

“Savor the rich and comforting taste of Best French Onion Soup”

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Main Dish

GORDON RAMSAY'S RACK OF LAMB WITH MINT GREMOLATA!

Gordon Ramsay's Rack of Lamb with Mint Gremolata!

Ingredients

2 racks of lamb, trimmed and frenched

Salt and freshly ground black pepper

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons chopped fresh rosemary

Zest of 1 lemon

For the Mint Gremolata: 1/4 cup chopped fresh mint leaves

2 tablespoons chopped fresh parsley

Zest of 1 lemon

2 cloves garlic, minced

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Gordon Ramsay's Rack of Lamb with Mint Gremolata!

“Savor the exquisite flavors of Gordon Ramsay's Rack of Lamb with Mint Gremolata! “

Main Dish

PINEAPPLE CHICKEN AND RICE

Pineapple Chicken and Rice

Ingredients

1 lb chicken breast, cut into bite-sized pieces

1 cup pineapple chunks, fresh or canned

1 bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Salt and pepper to taste

Green onions, chopped, for garnish

“Enjoy the delightful flavors of Pineapple Chicken and Rice for a satisfying and wholesome meal!”

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Snack

LEFTOVER MASHED POTATO CHEESE PUFFS!

Leftover Mashed Potato Cheese Puffs!

Ingredients

2 cups leftover mashed potatoes

• 1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons chopped chives (optional)

1/4 teaspoon garlic powder

Salt and pepper to taste

2 large eggs

1/2 cup breadcrumbs

Cooking spray or oil for greasing

Leftover Mashed Potato Cheese Puffs!

“Enjoy our dishes made with love!

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