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Leola Aida Jimenez
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Likes Science, freedom of expression, logical reasoning, Healthy,Electronic,Tutorial
Likes Science, freedom of expression, logical reasoning, Healthy,Electronic,Tutorial

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Sweet As Kisses Pie

Cherry pie filling is swirled through a creamy base and spread with whipped topping in this easy creamy cherry pie.

Ingredients :1 (8 ounce) packagePHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

1 cup cherry pie filling

1 (6 ounce) HONEY MAID Graham Pie Crust









Directions:Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.Add pie filling. Cut through batter with knife several times for marble effect.Pour into crust; spread with remaining whipped topping. Freeze at least 3 hours or overnight. Let stand 10 minutes before cutting into 8 slices.

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Pan-Seared Chicken Breasts with Shallots

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Ingredients :3 tablespoons unsalted butter, divided

1 tablespoon olive oil

4 skinless, boneless chicken breast halves - pounded thin

salt and pepper to taste

2 shallots, chopped

1 clove garlic, minced

1/3 cup dry white wine

1/2 cup chicken broth









Directions :Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.#FoodAndDrink  #food  #recipesandfood  #recipe

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Quinoa with Asian Flavors

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

Ingredients :1 tablespoon extra-virgin olive oil

1 cup quinoa

2 cups chicken broth

2 tablespoons soy sauce

1 tablespoon minced fresh ginger root

1 clove garlic, minced

2 green onions, chopped








Directions :Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.#recipe  #recipesandfood

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Quinoa and Black Beans

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Ingredients :1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, chopped

3/4 cup quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and ground black pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro











Directions :Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.#recipe  #recipeoftheday  #cooking

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Vegetarian Bibimbap

I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.

Ingredients :2 tablespoons sesame oil

1 cup carrot matchsticks

1 cup zucchini matchsticks

1/2 (14 ounce) can bean sprouts, drained

6 ounces canned bamboo shoots, drained

1 (4.5 ounce) can sliced mushrooms, drained

1/8 teaspoon salt to taste

2 cups cooked and cooled rice

1/3 cup sliced green onions

2 tablespoons soy sauce

1/4 teaspoon ground black pepper

1 tablespoon butter

3 eggs

3 teaspoons sweet red chili sauce, or to taste














Directions :Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.#recipe  #recipeoftheday  #cooking

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Butternut Squash Bake

This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

Ingredients :
1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3 yellow onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme

6 ounces crumbled blue cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs









Directions :Preheat an oven to 425 degrees F (220 degrees C).Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
#recipe  #cooking  #foodanddrink  #recipeoftheday

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Hamburger Steak with Onions and Gravy

An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!

Ingredients :
1 pound ground beef

1 egg

1/4 cup bread crumbs

1/8 teaspoon ground black pepper

1/2 teaspoon seasoned salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 tablespoon vegetable oil

1 cup thinly sliced onion

2 tablespoons all-purpose flour

1 cup beef broth

1 tablespoon cooking sherry

1/2 teaspoon seasoned salt













Directions :In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

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Chuck's Favorite Mac and Cheese

Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.

Ingredients :1 (8 ounce) package elbow macaroni

1 (8 ounce) package shredded sharp Cheddar cheese

1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream

1/4 cup grated Parmesan cheese

salt and pepper to taste

1 cup dry bread crumbs

1/4 cup butter, melted










Directions :Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.Bake 30 to 35 minutes, or until top is golden.#recipe  #foodanddrink

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Tangy Grilled Pork Tenderloin

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Ingredients :2 pounds pork tenderloin

2/3 cup honey

1/2 cup Dijon mustard

1/4 teaspoon chili powder

1/4 teaspoon salt






Directions :Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.Prepare the grill for indirect heat.Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).#Recipe  #foodanddrink

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World's Best Lasagna

#recipeoftheday   #food  #cook  #foodanddrink

Ingredients :1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese





















Directions :
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.Preheat oven to 375 degrees F (190 degrees C).To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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