Cooking and Cooking

Halloween Marshmallow Monsters Ingredients: 🔸️30 large marshmallows 🔸️1 cup dark chocolate chip 🔸️1-2 teaspoons vegetable oil 🔸️edible candy eyes Instructions: Line a baking sheet or tray with parchment paper. Place the marshmallows upright on the parchment paper, leaving some space between each one. Place chocolate chips and 1-2 teaspoons oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth. Spoon or pour a little melted chocolate over the top of each marshmallow, letting it drip down the sides but not covering it completely. While the chocolate is still soft, gently press two edible candy eyes onto each. Transfer the tray to the fridge for about 20-30 minutes, or until the chocolate is set. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Halloween-Marshmallow-Monsters

Halloween Pretzel Spider Webs Ingredients: 🔸️1 cup dark chocolate chips 🔸️80 pretzel sticks 🔸️edible candy eyes, optional Instructions: Line a baking sheet with parchment paper and arrange 8 pretzel sticks in a star shape. Microwave dark chocolate in a bowl in 20-second intervals, stirring after each, until fully melted and smooth. Transfer to a zip-top bag and snip off a small corner. Start at the center of the pretzel star and pipe the melted chocolate in circles over the pretzels to form a web. Place an edible candy eye in the center. Refrigerate until set, about 30 minutes. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Halloween-Pretzel-Spider-Webs

Cauliflower Rice with Basil and Parmesan Ingredients: 🔸️1 medium head of cauliflower 🔸️1/2 cup fresh basil, chopped 🔸️1/4 cup grated Parmesan cheese 🔸️1/2 cup chopped walnuts 🔸️3 tablespoons olive oil 🔸️1/2 tablespoon lemon juice (optional) 🔸️salt and pepper Instructions: Wash and dry the cauliflower thoroughly. Remove the leaves and core, then cut it into florets. Pulse the florets in a food processor until it has the texture of rice. (Do this in batches to prevent it from becoming mushy. If you don’t have a food processor, you can grate the cauliflower using a box grater.) Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender but not mushy. Stir in Parmesan, basil, walnuts, salt, and pepper. Cook for 1–2 more minutes, allowing the flavors to combine. Finish with a squeeze of lemon juice before serving. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Cauliflower-Rice-with-Basil-and-Parmesan

Hot Spinach and Asparagus Dip Ingredients: 🔸️1 cup sour cream 🔸️450 g spinach, finely chopped 🔸️1 can (340 ml) asparagus tips, drained and chopped 🔸️4 garlic cloves, diced 🔸️1 1/3 cups shredded cheddar and mzzarella cheese 🔸️2 tablespoons oil 🔸️salt and black pepper to taste Instructions: Heat the oil in a pot over medium. Add the garlic and sauté for 1 minute. Add the chopped spinach and cook until completely wilted. Then transfer to a colander; drain, pressing to release all excess liquid. Preheat oven to 400°F. Meanwhile combine sour cream, salt, pepper and 2/3 cup of shredded cheddar and mozzarella cheese in a medium bowl. Add cooked spinach and asparagus; mix lightly. Pour the mixture into a shallow baking dish and sprinkle with remaining cheese. Place on the middle rack of the oven and bake until cheese is melted and bubbly. Serve with French bread or cracker. Recipe Here👇www.cookingandcooking.com/recipe.php?recname=Hot-Spinach-and-Asparagus-Dip

Almond Orange Florentines Ingredients: 🔸️2 cups sliced almonds 🔸️2/3 cup confectioners sugar 🔸️2 egg whites 🔸️zest of 1 orange 🔸️vegetable oil Instructions: In a bowl, combine the sliced almonds, orange zest, egg whites and confectioners sugar and gently mix to combine. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper brush with a little oil. Take about 1/4 cup of the almond mixture and place on the prepared baking sheets. Using your hand or the back of a fork dipped in the water, gently flatten almond cookies. The cookies should be as thin as possible without having gaps between the nuts. Bake for about 18-22 minutes, or until the florentines are golden brown all over (cooking time depends on the size of the cookies). Remove from the oven and allow to cool completely on the baking sheets before removing. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Almond-Orange-Florentines

Sugar Plum Cookies Ingredients: 🔸️1 cup almonds (about 100 g), finely chopped 🔸️1/3 cup hazelnuts (about 50 g), finely chopped 🔸️1/4 cup honey 🔸️3/4 cup dried apricots (about 130 g) 🔸️1 1/2 cups pitted dates (about 240 g) 🔸️1/2 teaspoon ground cardamom 🔸️1/2 teaspoon ground nutmeg 🔸️1 1/2 teaspoons ground cinnamon 🔸️1/4 teaspoon ground allspice 🔸️3 tablespoons icing sugar Instructions: Place the apricots and dates in the food processor. Pulse briefly until finely chopped and sticky. Place the almonds, hazelnuts and apricots-dates mixture in a large bowl. Add honey, cinnamon, allspice, cardamom and nutmeg. Mix well. To roll the sugar plums, pinch off about a teaspoon of the mixture and roll it into a bite-size ball. Dust with icing sugar and refrigerate in single layer in airtight containers. Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Sugar-Plum-Cookies

Haddock Veracruz Ingredients: 🔸️400 g haddock fillets, boneless and skinless 🔸️1 cup grape tomatoes, halved 🔸️2 tablespoons crushed tomatoes 🔸️1/4 cup onions, finely chopped 🔸️2 garlic cloves, minced 🔸️1/3 cup green olives, sliced 🔸️olive oil 🔸️salt and black pepper Instructions: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic and sauté for 1 min. Add grape tomatoes, salt and pepper and cook for 5 min. Add onions, crushed tomatoes and olives; cook until onions softened. Meanwhile, wash the haddock fillets and pat dry. Brush the fillet lightly with olive oil. Season both sides with salt and pepper. Place into a baking dish. Preheat oven to 420°F. Bake until fish flakes easily with a fork, about 15 minutes (when a fish is properly cooked, the flesh should flake off in pieces when you touch it with a fork). Transfer to a serving plates and pour the sauce over them. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Haddock-Veracruz

Celery and Mushroom Salad Ingredients: 🔸️3 1/2 cups mushrooms, thinly sliced 🔸️3 cups tender celery ribs, thinly sliced (keep few leaves for garnish) 🔸️6 tablespoons extra-virgin olive oil 🔸️3-4 tablespoons balsamic vinegar 🔸️shredded feta cheese 🔸️salt & black pepper Instructions: Combine the mushrooms and celery in a large salad bowl. For salad dressing: mix olive oil and balsamic vinegar. Season with salt and black pepper. Gently toss dressing with salad just before serving. Serve on individual plates and garnish with shredded feta cheese and the celery leaves. Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Celery-and-Mushroom-Salad

Salted Almonds Ingredients: 🔸️400 g raw almonds 🔸️6 tablespoons salt 🔸️3 tablespoons lemon juice 🔸️2 cups water Instructions: Bring 2 cups of water to a boil. Add lemon juice and salt, and stir until dissolved. Remove from the heat. Add the almonds into the salted water and let soak for about 20 minutes. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Drain the water from the almonds. Spread in a single layer onto the prepared baking sheet. Sprinkle the almonds with some extra salt. Roast for 20-25 minutes or until they are nicely browned, stirring at the halfway point. Keep an eye on them to prevent burning. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Salted-Almonds

Italian Chicken Ingredients: 🔸1 can (398 ml) artichoke hearts, drained and chopped 🔸️6 thin boneless and skinless chicken breasts (about 800 g), if they are thick, cut in half 🔸️7 medium tomatoes, diced 🔸️1 1/2 cups shredded mozzarella cheese 🔸️fresh basil 🔸️3 tablespoons olive oil 🔸️3 garlic cloves, thinly sliced 🔸️2 tablespoons flour 🔸️salt and black pepper Instructions: Place artichoke, tomato, garlic, olive oil and flour in a large bowl. Season with salt and pepper to taste and combine well. Preheat oven to 370°F. Place the chicken breasts into an 11x8-inch baking dish. Spread the tomato mixture over the chicken evenly. Bake in the oven until chicken is cooked. Remove from the oven and sprinkle mozzarella cheese over the top. Set the oven to broil, and broil until cheese is melted. Top with chopped basil and serve alone, with pasta or any kind of bread you like. Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Italian-Chicken

Ricotta and Jam Phyllo Pie Ingredients: 🔸️7 sheets phyllo pastry (thawed if frozen) 🔸️1 1/2 cups ricotta cheese 🔸️1/2 cup fig jam 🔸️1/3 cup unsalted butter, melted 🔸️1/2 cup chopped walnuts 🔸️1 egg, beaten 🔸️1/2 teaspoon ground cardamom 🔸️powdered sugar, for dusting Instructions: In a bowl, combine the ricotta, fig jam, egg, and ground cardamom. Stir until smooth, then set aside. Preheat the oven to 350°F (175°C). Using a pastry brush, lightly brush an 8-inch round baking dish with some of the melted butter. Place one sheet of phyllo in the dish, allowing it to hang over the sides. Lightly brush with melted butter. Repeat the layering with the remaining 6 sheets, brushing each one with butter as you go. Spoon the ricotta mixture into the dish and spread it evenly. Top with the chopped walnuts. Gently fold the overhanging pastry toward the center to cover the filling. Lightly brush and... Full Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Ricotta-and-Jam-Phyllo-Pie

Lentil Cumin Soup Ingredients: 🔸️1 medium onion, finely chopped 🔸️1 1/2 cups lentils 🔸️1 large potato, peeled and cubed 🔸️3 tablespoons flour 🔸️2 eggs, beaten 🔸️2 cups finely chopped fresh coriander 🔸️1 cup finely chopped fresh parsley 🔸️1/3 cup chopped fresh basil 🔸️3 teaspoons ground cumin 🔸️2 tablespoons lemon juice 🔸️salt & pepper to taste 🔸️oil Instructions: Heat 3 tablespoons oil in a frying pan over medium heat. Add onions and sauté until golden. Add flour and sauté for 1-2 minutes. Set aside. Place the lentil in a large pot and add 8 cups water. Bring to a boil. Reduce heat to medium and simmer for 10 min. Add potato, basil, coriander, parsley, cumin, salt and pepper. Simmer covered tile lentil and potato are tender, about 40 minutes. Add onion-flour mixture and cook for 5 min. Add the beaten eggs to soup and stir constantly. Cook for 5 more min. Add the lemon juice and adjust seasoning. Recipe Here👇 https://www.cookingandcooking.com/recipe.php?recname=Lentil-Cumin-Soup