Grilled "Philly" Cheese Steak

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 to 2 cups grated sharp yellow Cheddar
2 teaspoons dry mustard
Salt and freshly ground pepper
2 filet mignons, 12 to 16 ounces each
2 tablespoons olive oil
4 soft Italian rolls, split and grilled

Toppings:

Grilled yellow and red onions, coarsely chopped
Grilled mushrooms, sliced
Grilled green peppers, sliced
Grilled Cubano peppers, sliced

Directions

Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk and cook until thickened. Whisk in the cheese and cook until melted. Add dry mustard and season with salt and pepper. Keep warm.

Brush filets with oil on both sides and season with salt and pepper. Grill for 2 to 3 minutes on each side for rare, which is desired for this sandwich. Let rest for 5 minutes and then slice into 1/8-inch thick slices.

Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce, and any or all of the toppings. Return sandwiches to the grill, close top, and grill very briefly just to heat through.

Pizza Low Carb Cream Cheese Pizza Crust

Ingredients;

Crust

1.1 (8 ounce) package cream cheese, room temperature
2.2 eggs
3.1/4 teaspoon ground black pepper
4.1 teaspoon garlic powder
5.1/4 cup grated parmesan cheese

Topping

1.1/2 cup pizza sauce (may need more to cover crust)

2.1 1/2 cups shredded mozzarella cheese

3.toppings as desired

4.pepperoni or ham or sausage or mushrooms or bell pepper, etc

Directions:

1.Preheat oven to 350.

2.Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 15-20 minutes, or until golden brown. Allow crust to cool for 10 minutes.

3.Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

chocolate pudding recipe

Ingredients

1.2 cups whole milk
2.1/2 cup sugar
3.1/3 cup natural cocoa powder
4.4 teaspoons cornstarch
5.3 large egg yolks
6.2 teaspoons pure vanilla extract
7.1/4 teaspoon fine salt
8.3/4 cup whipping cream

Directions

1.Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

2.Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

3.Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

4.Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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Easy Sesame Chicken

Ingredients

Chicken

    1 large egg
    2 Tbsp cornstarch
    1 pinch each salt & pepper
    1 lb. boneless, skinless chicken thighs
    2 Tbsp vegetable oil (for frying)

Sauce

    2 Tbsp soy sauce
    1 Tbsp water
    ½ Tbsp toasted sesame oil
    1½ Tbsp brown sugar
    1½ Tbsp rice vinegar
    1 inch fresh ginger, grated
    1 clove garlic, minced
    2 Tbsp sesame seeds
    1 Tbsp cornstarch

For Serving

    4 cups cooked jasmine rice
    2 whole green onions

Instructions

    1.In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
    2.Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
    3.While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
    4.Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
    5.Serve the chicken over a bed of rice and sprinkle the sliced green onions over top

Italian cream cake Recipe

Ingredients

    For the cake:
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup unsalted butter, softened
    2 cups granulated sugar
    5 large eggs, separated
    1 tablespoon vanilla extract
    1 cup buttermilk
    1 cup flaked coconut
    For the frosting:
    1 cup chopped pecans
    8 ounces cream cheese, softened
    1/2 cup unsalted butter, softened
    1 tablespoon vanilla extract
    16 ounces confectioners' sugar, sifted

Directions


Preheat oven to 350°. Grease and flour 3 9-inch round cake pans.

Whisk together flour and baking soda. Set aside.

Using an electric mixer on medium speed, beat butter until fluffy. Gradually add sugar and beat well. add egg yolks, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.

Beat egg whites until stiff peaks form. Gently fold into batter.

Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.

Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.


To make the frosting:

Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.

Using an electric mixer on medium speed, beat cream cheese, butter, and vanilla until creamy. Add confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in pecans.

Spread frosting between cake layers and on top and sides of cake