Community Recipes

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Loaded Pasta with Tuna 

 Ingredients 

  1. 1 package of Pasta (whatever you prefer) 
  1. 3 tablespoons butter  
  1. 10oz of Tuna Drained (we prefer Tuna in oil) 
  1. 1 can of Argeta Tuna Pate  
  1. 1 tomato  
  1. 1/4 cup capers  
  1. 1 medium onion  
  1. Handful of parsley  
  1. 1/3 cup kalamata olives  
  1. 2 tablespoons of EVOO  
  1. 1/2 cup of grated Parmigiano-Reggiano 
  1. 1/2 cup of grated Kashkaval Cheese  
  1. The juice of half a lemon   
  1. Paprika  
  1. Salt and Pepper  

 Directions  

  1. In a large pot bring unsalted water to a boil 
  1. In another large pot melt the butter and add in the uncooked pasta and sauté pasta until they develops a golden-brown color. This should take about 5 minutes. Do not leave the pasta unattended as they will burn.  
  1. Once the 5 minutes are up add the boiling water into the pot that has the pasta (just enough to cover them completely) and add a teaspoon of salt in the pot as the pasta is cooking.  
  1. Make sure you stir the pasta every 2 minutes until pasta is cooked. 
  1. As the pasta is cooking cut the tomato in half, remove the pulp, dice and set aside  
  1. In a food processor put in the onions, parsley, olives, and capers and only give it a couple of pulses until they are very small in size. (This can be done by hand as well)  
  1. In a separate large bowl break the drained tuna into pieces and add in the rest of the ingredients except the cheeses and mix 
  1. Once pasta is done cooking, drain any excess water, add the grated cheeses, and mix in the tuna mixture.  
  1. Serve warm or cold both are delicious  

Submitted by Paulina N.

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 Pasta with Fresh Tomato Sause #BalkanFreshKitchen  

 Ingredients 

  1. 1 package of Pasta (whatever you prefer) 
  1. 6 fresh medium sized tomatoes  
  1. 1 cup of freshly grated Parmigiano-Reggiano  
  1. 1 cup of freshly grated Pecorino Romano  
  1. 1 handful of fresh basil leaves  
  1. 1 garlic clove  
  1. Extra Virgin Olive Oil  
  1. Salt  
  1. Pepper 

  

Directions  

  1. Pre heat the oven to 450 degrees  
  1. Cut tomatoes in 4s, toss in the olive oil, salt. pepper and put in a baking sheet and bake in the oven for about 45 minutes   
  1. In a large pot bring salted water to a boil and cook pasta according to package (RESERVE THE PASTA WATER) 
  1. Once the tomatoes are out of the over, pour all the justices and tomatoes that were in the pan into a blender with the grated cheese, garlic, basil and some pasta water to help thin out the tomato sauce and blend until smooth 
  1. In another large pan heat the tomato sauce up and put in the cooked pasta and mix together until combined.  
  1. Serve right away!   

Submitted by Nancy M.

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Nutella Ice Cream  

 Ingredients

  1. One cup of heavy whipping cream
  2. Two cups of half and half
  3. One cup of sweeten condensed milk
  4. 1 ½ cup of Nutella

 Directions

  1. In a blender mix all the ingredients until combined and smooth on high for about 1-2 minutes.
  1. Pour mixture in popsicle molds and/or ice-cream molds.
  2. Let mixture freeze overnight and enjoy!

Submitted by Nikolla C.

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Pumkin Spice Latte Cake
Ingredients
Cake
1 can (15 ounces) pumpkin puree (NOT pie filling)
1 & 1/2 cups white granulated sugar
1/2 cup light brown sugar, packed
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose white flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice**
Espresso Buttercream
3 sticks salted butter, room temp
2 teaspoons instant coffee granules dissolved in 2 tbsp milk
Additional 1-2 tsp instant coffee granules
3 cups powdered sugar
1 - 2 tablespoons additional liquid (milk OR heavy cream OR half & half)
Instructions
- Preheat oven to 350 degrees. 
- Grease & lightly flour a 10-inch bundt pan. Set aside.
- In medium bowl, combine flour, baking soda, cinnamon, ground cloves, salt, ground ginger, ground nutmeg & pumpkin pie spice. Whisk till combined. 
- In a large bowl, add canned pumpkin, white sugar, brown sugar, eggs, oil, & vanilla extract. Beat till combined & well blended. 
- Add dry ingredients into the wet & beat until just combined. Use a spatula to ensure all of the ingredients are fully incorporated.
- Pour mixture into prepared bundt pan & bake for 50-60 mins (a toothpick should come out clean). Remove from oven & cool on a wire rack for 10 mins before inverting the cake onto the cooling rack to cool completely. 
To make your buttercream:
- In a mixing bowl, beat butter using an electric mixer until fluffy, 1 minute.
- Add instant coffee granules that were dissolved in milk.
- Add in additional instant coffee granules, about 1 tsp at a time till you get desired coffee flavor.
- Begin to add the powdered sugar, about 1 cup at a time.  Add a tablespoon or 2 of liquid till frosting is mixed well, fluffy & pipe-able. 
Frost cake & garnish (optional) with crushed nuts & pumpkin spice.
**BONUS TIP - make your own Pumpkin Pie Spice:
combine
1 tspn ground cinnamon
1/4 tspn ground nutmeg
1/4 tspn ground ginger
1/8 tspn ground cloves
Store in airtight container or spice jar
How to video
Submitted by Suzy Marisenoj Khalaf 
Slice of Sweet Art
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Eurocrem Cheesecake

Filling:

Two 8oz blocks of cream cheese

Three Eggs

One cup of sugar

Two cups of sour cream

One tablespoon vanilla extract

One to Two Cups of Eurocrem (depending on how chocolatey you want this)

Crust:

One and ½ cups of graham cracker crumbs

Five tablespoons of melted unsalted butter

½ cup of sugar

 -       Preheat oven to 325* degrees F.

-       Melt your butter in the microwave and mix it with the graham cracker crumbs. The crumbs can easily be made by crushing some graham crackers or putting the crackers in a food processor. Add the sugar in the mixture and then press this mixture down into the baking pan or pans you desire to use.

-       Soften the cream cheese in microwave if needed, but I recommend leaving it out at room temperature until soft before trying this recipe. Beat the cream cheese with stand mixer or hand mixer until smooth and then slowly add in the eggs one at a time. You can then add the sugar, sour cream and vanilla extract. Beat until this is very smooth, no lumps in the mixture from the cream cheese or sour cream! Then add in the Eurocrem as desired for sweetness and flavor!

-       Pour the cream cheese mixture into the pan or pans with the crust. You can bake this as is or put it in a water bath for a smoother finish on top (no cracks on the cheesecake). Either way is fine. Bake it for 45 minutes or up to one hour as needed. Let the cheesecake cool for 45 minutes and then chill it in the refrigerator for a minimum of four hours.

-       After this, you can top the cheesecake as you would like. I like to add a chocolate candy melt drizzle, Kinder Bueno pieces, and strawberries to mine. You can also it eat just as is if you would like. Enjoy!

Submitted By: Seila C. 

Business/Blog Account: craftsandconfectiions

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Open face croissants 

Ingredients & Directions: 

- 3 cups of whole milk with one cup of water warmed up with 3 tablespoons of dry yeast
- Add a half a stick unsalted melted butter three whole eggs one cup of sugar adding all purpose flour 1 cup at a time this recipe contains 8 1/2 cups
- Your dough must be nice and soft and shiny putting it back on your oiled  bawl  will cover it with saran wrap and let it to rise double its size at room temperature.
- Once the dough rises taking a small amounts of dough walnut sized rolling it in your palm off your hand with cooking pam spray the bottom of your shot glass pressing down on the center of the dough Making the well for your preserve
- You can only use preserves ore jams  for this recipe if you use jelly it will run out as you bake it in the oven
- Putting it in the cookie sheet with parchment paper lined up lightly sprayed leave them 2 inches apart they will plump up soft clouds Egg wash all  around Covering them with another cookie sheet upside down leaving room for them to rise another 30 minutes
-preheated the oven at 380 degrees 
- Bake till they  golden brown top and bottom they come out soft light and airy trust me you can I’ll stop just with one

 

Submitted By: Elizabeth M. https://youtu.be/noZ216Ufb1U

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