Baked eyeball eggs

Ingredients

1 bag (30 0z) frozen shredded hash brown potatoes, thawed.

1 can ( 10 3/4 ) condensed cream of potato soup.

1 container (8oz) sour cream.(about 1 cup).

1 1/2 cup shredded cheese (6 oz).

2 tsp dried minced onion.

1/2 tsp salt.

1/8 tsp pepper.

10 slices canadian bacon (about 6 oz).

11 eggs.

Ketchup.

Directions :

1. Heat oven 350 degrees F. In large bowl, mix potatoes,soup, sour cream, cheese, onion, salt and

     pepper. Spoon mixture into ungreased 13 x 9 inch (3-quart) glass baking dish, spreading evenly.

2. Arrange bacon slices in pairs over top of potato mixture to resemble eyes. Press bacon into

     mixture to form deep cups ( for eggs)  Bake 40 minutes.

3. Remove baking dish from oven, if necessary, press bacon into mixture to reshape cups.

     Carefully break 1 egg into each bacon cup.

4.Bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup

      veins to resemble bloodshot eyeballs\\\

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One Pot Rice Bean and Sausage Dish/Jambalaya Sausage.

Ingredients :

1 tbsp vegetable oil.

1 pounds cajun sausage smoked (andouille) or other smoked sausage, sliced into 1/2 inch pieces..

1 onion, chopped.

1 green pepper, seeded and chopped.

1 rib celery, chopped.

2 cloves garlic, minced.

2 1/2 cup chicken broth.

2 ( 125,5 ounce) can red beans/or red kidney bean.drain end rinsed.

2 cup of instant rice.

Croele seasoning.

Directions :

Add the vegetable oil to a large ducth, oven over medium heat. Add the sliced sausage and

cook for 4 to 5 minutes. Add the onions, celery, green bell pepper, cook for 7 to 8 minutes

or until  the onions are translucent, add the garlic and coo until fragrant about 1 minute.

Add the broth and bring to a boil over medium high heat.

Stir in the beans and rice. Reduce the heat to a simmer and croele seasoning to taste.

Cover and cook for 12 to 15 minutes, or until the rice is tender.

Roasted turkey with pan gravy

What You'll Need :

12 to 14 pounds whole turkey.

1 tbsp olive oil.

1/4 tbsp kosher salt,ground black pepper fresh.

3 tbsp lemon juice.

1 tbsp dried basil leaves, crushed.

1 tbsp  dried thyme, crushed.

1/4 cup all-purpose flour.

1 carton (26 ounces) swanson chicken broth(regular/unsalted) about 3 1/4 cup.

How to Make It :

1. Remove the package of geblets and neck from the turkey cavity. Rinse the turkey with cold

    water and pat dry with a papper towel. Tie the ends of the drumsticks together.

2. Place the turkey, breast side up, on a rack in a roasting pan.Brush the turkey with the oil. Season

     with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not

     toucing the bone.

3.Stir the stock, lemon juice,basil,tyhme and 1/8 tsp additional black pepper in a large bowl.Reserve

     1 3/4 cup stock mixture for the gravy. Pour the remaining stock mixture over the turkey.

4. Roast at 325 degrees F for 3 hour or until the themometer reads 165 degrees F, basting

      accosionally with the pan drippings. Begin checking for donesses after 2 1/2 hours of the

      roasting time.

5. Remove the turkey from the pan, cover and keep warm. Spoon of any fat and pour off all but

       1 1/2 cuppan drippins.6.Stir the reserved stock mixture and the flour in a medium bowl

        until the mixture is smooth.Add the flour mixture to the pan.Cook and stir over medium heat              until the mixture boilts and thickens scraping up the brwoned bits from the bottom the pan,

      season, if desired. Serve the gravy with the turkey..

Creamed greens with chestnuts

1 bunch kale, tough stem discarded and leaves roughly chopped (11 cups).

1 bunch collard greens, tough stems discarded and leaves roughly chopped ( 5 cups).

1 bunch swiss chard, stem removed, chopped, and reserved and leaves roughly chopped

    ( 1 cup stems , 5 1/2 cup leaves.).

Coarse salt.

3/4 cup dry white wine.

6 tbsp unsalted butter,divided.

2 large shallots, peeled, halved vertical, and thinly sliced crosswise (3/4 cup).

3 garlic cloves, minced ( 1 tbsp).

5 ounces shelled chestnuts, roughly chopped ( 1 cup).

2 tbsp all purpose flour.

1 1/2 cups whole milk.

1/2 cup heavy cream.

pinch of freshly grated nutmeg.

pinch of rec pepper flakes.

DIRECTIONS:

1. Wash all green, and shake off excess(but not all ) water.

    Heat a large saute pan over high heat, and add kale, collard green, 1tsp salt, add wine.Cover

    and cook until greens wilt, about 2 minutes, turning occasionally.

2.Reduce heat to medium, and cook, turning greens occasionall, until almost tender, about

    15 minutes. Remove cover. Add swiss chard leaves, and cook, turning with tongs, until

     wilted, about 3 minutes. Transfer green to a bowl.

3.Add 4 tbsp butter to pan, and melt over high heat. Add shallots,garlic,and chard stems, and

     saute until softened about 3 minutes. Stir in chestnuts, and saute 1 minute.Return greens

      to pan, stirring to incorporate, and remove from heat.

4. Melt remaining 2 tbsp butter in a saucepan over medium-high heat. Add flou. and whisk

       to incorporate, slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking

       contantly, until sauce thickens slightly and begins to coat the back of a spoon,about 2 minutes.

      Add nutmeg and red pepper flakes, Season with.

5.Stir sauce into greens, and cook over medium heat until warmed through. If not serving

      immediately, let cool completely, then refrigerate. reheat over heat before serving.

Adapted from Martha Stewart recipe.

Daria's slow cooked beef and chicken stroganoff

Ingredients :
1 1/2 pound top round steak, cut into strips.
1 boneless chicken breast ,cut into strips.
Salt and pepper to taste.
1/2 onoin, chopped.
1 (10,75 ounce) can condensed cream of mushroom soup.
1(8 ounce ) can canned mushroom.
1(16 ounce) sour cream.
1/2 cup chopped fresh parsley.
1/4 cup water.
1 tbsp dried chives.
1 clove garlic, minced.
1 tbsp worcestershire sauce.
1 cube beef bouillon.
1/4 cup white wine.
1 tbsp flour.

Directions :

1.Place the beef and chicken in the bottom of a slow cooker, and season with salt and pepper to taste.
   Place onion on top of beef and then add mushroom soup and water, season with chives,garlic
   worcestershire sauce and boillon.
2.  In a small bowl, mix together the wine, with the flour, pour over the beef.
3. Cover, and cook on low for 6 to 7 hours, Stir in the sour cream and parsley, and continue
cooking for 1 hour.

Birthday Cake

Birthday cake dengan fruit dan base cakenya lapis Surabaya. Pakai buah karena lapis
surabaya kan sudah manis dan gurih , jadi dikasih buah supaya ngak terlalu manis . Supaya
ada rasa manis dan asam......

Roast Beef

Ingredients :

1 whole beef tenderloin, trimmed of all visible fat.
Kosher salt.
2 tsp sugar
1/2 cup tri-color peppercorns, crushed with a rolling pan (Prime Rib & Roast Seasoning
        Amazing Taste.)
1 Stick butter,
2 cloves garlic, crushed.

Directions :
1. Preheat the oven to 475 degrees F.
2. Place the tenderloin on a rack roasting rack. Sprinkle generously with kosher salt and sugar, which     will deepen the savory flavors.( or  I use Prime Rib & Roast Seasoning Amazing Taste.).
3Press the crushed peppercorns all over the surface of the meat.
   Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F
    for medium rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp
    before it goes in the oven.
4. While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to
     slightly brown. Remove the garlic and discard.
5. Remove the meat when it's done and pour the garlic butter over gently (it should sizzle
     when it hits the meat.)
6. Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.