It’s comfort food day here on Magliano’s Comfort Food and our favorite day of the week!

This week we are going to travel to each of the finalist team’s home country and we are going to indulge in their specific comfort food! 

Today we are honoring the Tampa Bay Buccaneers which are an American football team with the headquarters in Tampa Bay, Florida, one of the proud finalists of this year’s Super Bowl and the proud winners as well!  

Now let’s talk Cuban…

Garlicky lechon marinated for 24 hours paired with sweet ham brined for seven days and Italian salami, topped with two slices of Swiss cheese and pickles for a punch of vinegar and extra crunch, all layered onto fluffy Cuban bread, brushed with mustard and butter and pressed until warm and crisp. It’s this classic combination of flavors pressed between Cuban bread that made the Cuban sandwich a legend in Tampa Bay.

Ham and cheese is one of those classic combinations. It’s straight forward but you may see it served differently depending on where you go…  Tampa Bay is a haven for Cuban cuisine and this classic marriage of meat-protein defines their go-to sandwich.

Cuban sandwiches in Tampa Bay are like Pizzas to New Yorkers.

We can’t say that we got this recipe from a certain site or blog. It is more of a mix when it comes to our inspiration. We watched a lot of videos on YouTube and we read a lot of articles on this subject to make sure that we bring you only the best of the best.

We are going to link some of them for you to understand the cooking process and the method behind this delicious recipe.

Ingredients:

• Spanish Pork Ham (2 – 4 slices)
• Mojo-Marinated Roast Pork (2 – 4 slices)
• Italian Genoa Salami (4 slices)
• German-Swiss Cheese (2 slices)
• Cuban Bread (enough for 1 sandwich)
• Mustard (1 tbsp)
• Pickled Cucumbers (a few slices – to taste)
• Butter (2 tbsp – melted)
• Garlic (2 cloves – mashed with some salt and mixed with some melted butter) – Optional!

Preparation:

Spread the mustard over the first slice of Cuban bread, layer the ham, the roasted pork, the salami, and the Swiss cheese on it, top with the pickles and the final slice of Cuban bread that you previously smeared with the garlic (if you decide to use it…). Next, place the sandwich in a pan and use a brush to spread the melted butter all over the sandwich. Use another pan to press on it and help the cheese melt (or you could use a panini maker and just close the sandwich maker) until crisp on the outside and tender and gooey on the inside! Serve with some plantain chips, pickled cucumber, and tomato slices.

Enjoy!

Tips:

• Feel free to leave the garlic out if you are not a fan.
• You don’t need to use Cuban bread if you can’t get your hands on it! Any white bread will do…
• Another ingredient you can skip is the Italian salami. In Miami, the Cuban sandwich is an institution as much as it is in Tampa Bay, and the difference between the two destinations is the lack of or addition of Italian salami. In Tampa salami, it’s a must and in Miami is a sacrilege! We say you should try both!!

Sources: 

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The reason is the “Super Bowl”! The BIG GAME!!!

This week we are going to travel to each of the finalist team’s home country and we are going to indulge in their specific comfort food! 

Today we are honoring the Kansas City Chiefs which are an American football team with the headquarters in Kansas City, Missouri, and one of the proud finalists of this year’s Super Bowl.

In the great American heartland, this is the city that’s meat built. Kansas City, once famous for its stockyards, is still famous for its barbeque and for all the other marvelous things people can do with meat. It’s a food culture where anything with meat on its bones is dinner.

We can’t say that we got this recipe from a certain site or blog. It is more of a mix when it comes to our inspiration. We watched a lot of videos on YouTube and we read a lot of articles on this subject to make sure that we bring you only the best of the best.

We are going to link some of them for you to understand the cooking process and the method behind this delicious recipe.

Ingredients:

• Pork Baby Back Ribs (1 big rack of ribs)
• Beef Stock (500-700 ml)
• Barbeque Sauce (300 ml – we used homemade but you can use your favorite store-bought BBQ sauce)
• Pork Rub Mix of Spice (5-6 big tbsp. – we used homemade but you can use your favorite store-bought pork rub)

Preparation:

Rub the spice mix all over the pork ribs and let them “sweat” in it for at least 3-4 hours. The more, the better. We rubbed around 9-10 tbsp of spice mix on our pork ribs and the next day when we were ready to prepare them, we took them out of the fridge, washed them thoroughly and we applied a new light coating of the spice mix (around 3-4 tbsp on the whole rack of ribs). But feel free to stick to your original coating. That should be just fine!

Preheat your oven to 140 degrees C/285 degrees F.

Place the ribs in the middle of the oven, on a grill, with a big tray under them to catch all the juices (you don’t want to scrub your oven like crazy when you’re done!!!). Let them bake for 2h and 30 min, turning them around and spraying them with water, every 30 min. After this time and all the spraying and turning, you are going to take them out of the oven and wrap them in some aluminum foil. Create the aluminum foil “bedding” and place it in that tray that you used to catch all of the juices from the ribs, pour about 200 ml of beef stock inside the tray and over the aluminum foil, place the ribs on top, pour the rest of the beef stock on top of the ribs, then wrap the foil and fold the ends one time over. That way, when it’s time to check on these ribs you can open them right up real simple and check them for doneness.

Place the tray with the “package” back in the oven without increasing or changing in any way the temperature and after about 1h, 1h, and 30 min…more or less, they should be done (you can cook them for more time if that’s what you prefer… it’s really up to you just how “off the bone” you want your meat). Start checking them after the first hour and what you are searching for is disintegration. You want to see them soft, tender, and almost falling apart, with the bones falling off them. Then you know they are ready to start basting with the BBQ sauce. Take them out of the oven and let them rest inside the aluminum foil for about ten minutes. That’s all they need. After that, transfer them to a tray and spread the BBQ sauce on them, and sprinkle them with a light dusting of some more BBQ seasoning mix. The same pork rub/spice mix that you used to season them at the beginning of the recipe! This is called “muddled” because you are creating a thick coating on them. If you only want the BBQ sauce as a coating, then feel free to skip this step. Stick with the BBQ sauce and don’t sprinkle any spice mix. Next, pop the tray back in the oven and wait somewhere between 15 min to 1h… But 15 min should be enough! If you choose to bake them for an hour though…you should be basting the ribs every 15-30 min with more BBQ sauce!!

Enjoy!

Tips:

• The juices that are left in the tray from the meat and the beef stock are pure gold!!! Don’t you dare throw them away! Pour them into a jug, bowl, bottle or place them in a plastic bag and freeze them to use as a super-concentrated, super umami, porky, beefy stock or pour them over the leftover pork (if you were lucky enough to have that!!!). If you are going to pour them over your leftovers, make sure you separate the meat from the bones and shred it. That way, you can either serve it the next day as a pulled pork sandwich or you can freeze it for another time!
• We decided to go with our very own BBQ sauce recipe but you can always buy your favorite brand of BBQ sauce from the supermarket.
• The same goes for the pork rub. We used our very own homemade spice mix but feel free to go and buy your favorite from the store.
• You should know that we ended up letting the meat cook inside the aluminum foil for about 4 hours, 4 hours, and 30 min… something like that! Yes!!! To be honest it just happened… It’s not something that we intended on doing. We just had a very busy day and we were not able to take it out on time. However, I must say that it came out amazing! The taste was heavenly and the texture so moist and juicy. To that time we added the 2h and 30 min from before and the 1h that we kept basting it with the BBQ sauce… So it was a total of around 8 hours cooking time. The only downfall of this whole process was the fact that when it came time to baste it with the BBQ sauce, the meat was so tender that when we tried to flip it and place it on the grill (inside the oven) it almost fell apart in our hands. So you might want to take it out sooner than we did… However, everything turned out alright in the end and we got to enjoy the most delicious pork ribs that we ever tasted!
• We got the meat from a local butchery called Domidene. We were fortunate enough to talk to a very nice butcher who helped us get the perfect piece of meat for what we needed. His name is Razvan and he listens to the customers when they explain what type of recipe they need to prepare and usually advises them on the cuts of meat they should choose. We recommend that place wholeheartedly!

The post Kansas Style Baby Back Ribs appeared first on Recipes Channel - Magliano's Comfort Food.

Hazelnuts are the hard-shelled nut of the hazelnut tree (Corylus avellana). Also called filberts or cobnuts, the nuts are said to have originated over 5,000 years ago in China. Today, hazelnuts are grown primarily in Turkey, Italy, and the United States.

Hazelnuts can be eaten raw and not only do they make a tasty snack but they also make a nice addition to many dishes. Sweet or savory! The nuts are also delicious simply roasted and eaten alone.

Hazelnut oil and other hazelnut products are also widely available. These nuts offer health and nutrition benefits and can be a smart addition to your diet.

Hazelnuts contain:

• vitamin E
• healthful fat
• protein
• dietary fiber

They can improve a person’s health by…

1. Supporting Healthy Bowel Movements

Hazelnuts are a good source of dietary fiber. Eating plenty of fiber encourages regular bowel movements and helps prevent constipation.

USA dietary guidelines recommend that women between 31–50 eat 25.2 grams of dietary fiber per day. Men in the same age range should eat 30.8 grams of fiber per day.

A 28-g serving of hazelnuts contains about 2.7 grams of dietary fiber.

2. Reducing Weight Gain

According to recent research, eating nuts may help some people to gain less weight.

A 2018 study found a link between nut consumption, reduced weight gain, and a lower risk of obesity. In the study, participants who ate more nuts were less likely to become overweight than those who did not.

While the research shows a correlation, further studies should assess whether there is a causal link between eating nuts and a reduced risk of weight gain.

3. Protecting against cell damage

Hazelnuts are rich in antioxidants which are compounds that protect against the oxidation of cells. They reduce the extent of cell damage from free radicals.

Hazelnuts contain the antioxidant vitamin E. Some research suggests that vitamin E may help shield the body from types of cell damage linked to cancer.

4. Lowering cholesterol

Eating hazelnuts may help reduce cholesterol.

A 2013 study found that a hazelnut-rich diet decreased participants’ levels of low-density lipoprotein cholesterol. This type of cholesterol can increase the risk of heart problems.

The researchers concluded that the best way to reap hazelnuts’ health benefits was to eat them every day, without increasing a person’s overall calorie intake.

Results of a 2016 review likewise indicated that hazelnuts could reduce levels of harmful cholesterol.

The researchers also noted no increase in participants’ body weight. This may alleviate some concerns that eating calorie-dense nuts could lead to weight gain.

5. Improving Insulin Sensitivity

Eating a nut mix that includes hazelnuts may help improve insulin sensitivity.

A small 2011 trial found that eating a 30-gr nut mix that contained 7.5 gr of hazelnuts every day improved participants’ insulin sensitivity over 12 weeks.

Diminished insulin sensitivity plays a role in the development of type 2 diabetes. Improving this sensitivity reduces the risk of the condition.

6. Supporting Heart Health

Hazelnuts may help to promote a healthy heart.

A 2013 study found that eating a hazelnut-rich diet may improve cardiovascular risk biomarkers, potentially lowering the risk of heart problems.

7. Reducing Inflammation

Eating hazelnuts may help to ease inflammation.

A 2013 study found that eating a hazelnut-rich diet reduced signs of inflammation among participants.

However, another study found the change in inflammatory markers after eating hazelnuts to be insignificant.

Conclusively determining hazelnuts’ effect on inflammation will require further research.

8. Improving Sperm Count

Recent research indicates that consuming more nuts, including hazelnuts, may increase sperm count and improve the sperms’ quality.

The researchers emphasize that this small study involved healthy, fertile participants. More research is necessary to determine whether the benefits apply to the broader population.

Tips:

– People often eat hazelnuts as a snack or add them to salads.

– Ground hazelnuts can be incorporated into various recipes.

– Several ready-made hazelnut spreads are high in sugar, and it is best to avoid these.

–  Many people have nut allergies, including allergies to hazelnuts. When cooking for others, always check before adding the nuts to a dish.

– To enjoy the health benefits of hazelnuts, a person should be mindful of the overall number of calories that they consume each day.

– When adding anything to a diet, it can be easy to consume more calories than necessary, and this can lead to weight gain.

– Eating more hazelnuts may improve a person’s health in a variety of ways. Unless a person has an allergy, there are few risks to adding hazelnuts to the diet. They are versatile and make an easy snack.

– According to hazelnut growers, hazelnuts that are less processed last longer. So, store hazelnuts in the shell if possible and they can last up to a year. Hazelnut growers also say that it is best to process hazelnuts (e.g., roast, chop, slice, and grind) just before use.

– Hazelnuts can be stored in an airtight container in the refrigerator or in the freezer where they will stay fresh for about six months.

– To roast a batch of hazelnuts, spread raw kernels on a baking sheet and bake at 275 degrees Fahrenheit for about 15 to 20 minutes. Watch the nuts closely as they can burn quickly. To remove hazelnut skins, wrap the nuts in a dish towel and let them sit for five to 10 minutes. Then rub vigorously. If the nuts don’t lose their skins completely, it’s OK. The skins are edible and even add some nutritional value.

– Roasted hazelnuts can be added to baked goods for flavor and texture. Add hazelnuts to muffins, bread, cookies, and cake recipes. Hazelnuts also pair well with chocolate. Add them to any chocolate dish or use them to top chocolate ice cream.

– Hazelnuts can also be used alone or in combination with other ingredients as a coating for seafood or poultry.

Sources:

https://www.medicalnewstoday.com/articles/323807#how-to-add-hazelnuts-to-your-diet

https://www.verywellfit.com/hazelnut-nutrition-facts-4628471

The post World Nutella Day! – Healthy Fact – 8 Benefits of Hazelnuts appeared first on Recipes Channel - Magliano's Comfort Food.

It is also Spice it up! day here on Magliano’s Comfort Food and we are pumping up the spice factor with this tasty recipe.

It is also the season for LIME and AVOCADO and we decided to put them to good use!

Today we are bringing this from our FAVORITE Chef.  Professional Chef Jamie Oliver knows just how to prepare amazing, mouthwatering, show-stopping dishes!!!

This recipe shouldn’t take you more than 15 minutes to prepare from start to finish as long as you have your ingredients prepared and ready to go, some boiling water, and everything within reach. It is also a freezable soup so you can prepare large batches that you can freeze in advance and use on a busy day!

Ingredients:

For the Soup:

• Spring Onions (1 small bunch)
• Olive Oil (3-4 tbsp)
• Fresh Parsley / 1 bunch (the original recipe calls for coriander but we’d rather go with parsley – it’s up to you!)
• Garlic Bulb / 1 (the original recipe calls for just 4 cloves of garlic but we looooove garlic – it’s up to you!)
• Basmati Rice / 80 gr (any type of white rice will do…)
• Jarred Red Peppers / 450 gr (they don’t need to be jarred – you can always toast and peel them yourself)
• Chopped Tomatoes / 2 x 400 gr tins (they can be tins of whole tomatoes as well – they don’t necessarily need to be chopped)
• Limes / 2 (optional – for us it’s a must!)
• Water / 800 ml (optional – for us it’s a must!)

For the Yogurt Sauce (we never serve it with the sauce but we tried it and it’s tasty):

• Fat-Free Natural Yoghurt / 250 ml (if you choose to skip the preparation of this sauce, you can still enjoy the yogurt by adding it straight into your bowl of soup when serving)
• Pickled Jalapeño Chilies (2 tsp)
• Fresh Mint – 1/2 a bunch (you can also use the mint as a sprinkle by slicing it very finely and adding it straight to your bowl of soup when serving)

For the Sprinkles:

• Cherry Tomatoes (1 handful)
• Avocado / a ripe one (you can leave it out but it’s very tasty)
• Feta Cheese / 30 gr (we usually use around 200 – 300 gr for 6 people)

For the Nachos:

• Fresh Red and Green Chilies / 2-3 (we usually use them as sprinkles right inside the soup bowl because we don’t prepare the nachos to serve with the soup every time we have it)
• Low-Salt Tortilla Chips (175 gr)
• Cheddar Cheese (50 gr)
• Smoked Cheese / 50 gr (we also add this and the taste is off the charts!)

Preparation:

For the Soup

Preheat the oven to 220 degrees C (350 degrees F) on the grilling function.

Clean and finely slice the green onions, reserving some for garnishing.

The part you want to save for garnishing purposes you can place in a bowl. The rest of it go ahead and place it in a big pot with the olive oil, on high heat. Sprinkle on top the parsley or coriander stalks (saving the leaves for later – we like to finely slice them and use them for garnishing). Add in the mashed garlic and the rice, the jarred red peppers (that you drained before), and the tinned tomatoes. Pour in 850 ml of boiling water, add some salt, and put the lid on, letting the soup boil and the rice cook. Make sure you mix it now and then! You don’t want your rice to stick to the bottom of your pan.

As soon as the rice has cooked, use the vertical blender that you already used to prepare the yogurt sauce (see “For the Yogurt Sauce”) to blend your soup into a smooth consistency (or a little bit more chunky if you prefer…). As soon as you complete this step make sure to add in the juice of ½ a lime. Season to taste and enjoy it like this (a little bit thicker and more of a cream soup) or thin it out with some more water (to taste). Drizzle the soup with the pungent yogurt sauce and serve it with the nachos, the sprinkles, and some slices of lime.

For the Sprinkles

In the meantime prepare your sprinkles. Cut the cherry tomatoes in quarters and the avocado fruit in half (throwing away the pit), then place them on a big wooden board with the green onions, parsley or coriander leaves, and feta cheese. Finely slice the chilies and place half of them on the board as well, reserving the other half to sprinkle over the nachos later. Cut 1 lime into quarters and place it on the board as well.

For the Nachos

Spread the tortilla chips on a baking sheet, grate the cheddar and the smoked cheese on top of them and sprinkle the rest of the chilies on top as well. Place the baking tray in the preheated oven, on the top rack of the oven, right under the broiler. Let the cheese melt and the nachos brown a little bit. As soon as they are brown enough, you want to make sure that you take them out! You don’t want your nachos to burn! That can happen in just a couple of seconds…

For the Yogurt Sauce

Place all of the ingredients for the yogurt sauce in a bowl and use a vertical blender to blend them until you obtain a fine paste. This is your sauce! The same vertical blender will help you blend the soup into a smooth consistency (no need to wash it in between).

Enjoy!

Tip:

– You can also serve some steaming soft tortillas instead of the traditional bread to go along with your soup. We always serve it that way and everybody loves it! Especially the kids!!!

– Make a larger batch (we usually quadruple it) and freeze the other 3 batches of soup for a later date. Maybe a busy day with no time for cooking! Just let it cool down, divide in between 3 freezable plastic bags and freeze it on a flat surface so it’s easier to stack inside of your deep freezer or freezer once it’s frozen.

Sources:

Jamie’s 15 Minute Meals Cookbook:

https://www.amazon.com/15-Minute-Meals-Jamie-Oliver/dp/1443429252

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It is also the season for lemons and we are going to be using some lemon juice in our frosting.

Today we are bringing you a recipe from one of our favorite bakers.  Professional Chef Anna Olson who knows just how you can bake an amazing carrot cake from scratch!

Ingredients:

For the Cake

• Vegetable Oil (175 ml – ¾ cup)
• Eggs (3 large ones)
• Packed Light Brown Sugar (200 gr/1 cup)
• Granulated Sugar (100 gr – cup)
• Vanilla Extract (1 tsp/5ml)
• All-Purpose Flour (300 gr/2 cups)
• Baking Powder (2 tsp/6gr)
• Ground Cinnamon (1 tsp/3 gr)
• Baking Soda (½ tsp – 3 gr)
• Salt (½ tsp – 3 gr)
• Ground Allspice (½ tsp – 2 gr)
• Ground Cloves (¼ tsp – 1 gr)
• Loosely packed, finely grated Carrot (100 gr / 2 cups / about 7 oz)
• Lightly toasted Walnut pieces or Raisins (75 gr –  ¾ cup – optional)

For the Frosting

• Brick Cream Cheese, at room temperature (225 gr / about 1 package)
• Unsalted Butter, at room temperature (60 gr – ¼ cup)
• Icing Sugar sifted (390 gr – 3 cups)
• Vanilla Extract (1 tsp / 5 ml)
• Lemon Juice (1 tsp / 5 ml)
• Lightly toasted Walnut pieces (for garnish)

Preparation:

For the Cake

Preheat the oven to 175 degrees C (350 degrees F).

Grease two 22 cm (9-inch) round cake pans and line the bottoms of the pans with parchment paper.

Whisk the oil, eggs, brown sugar, granulated sugar, and vanilla in a large bowl until blended.

In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice, and cloves.

Stir in the grated carrot to coat it with the flour (this will help extract the most vivid color from the carrot).

Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using.

Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the center of the cake comes out clean.

Cool the cakes for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.

For the Frosting

Beat the cream cheese and butter until smooth.

Add half of the icing sugar and beat until smooth.

Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.

To start assembling the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter.

Spread the top with a generous layer of frosting and top with the second cake, frosting the top and sides of the cakes with the remaining frosting mixture and using your spatula to create swirls in the frosting.

Sprinkle a few walnut pieces on the top of the cake as a garnish, or press the walnut pieces onto the sides of the cake.

The cake will keep, refrigerated, for up to 3 days.

Enjoy!

Tip: You can switch the walnuts with some pecans if you desire.

Sources:

The post National Carrot Cake Day – The BEST Carrot Cake with Cream Cheese Frosting appeared first on Recipes Channel - Magliano's Comfort Food.

Today we are bringing you a recipe that will be perfect for a super bowl night. And don’t we all love a good game? Looking forward to that! Good food and family night.

So today it’s all about that TV comfort food. We went searching for a great recipe to encompass all of those things for you guys and we think we found just that!

We got the recipe from Smokin’ & Grillin’ wit AB which is a YouTube channel that definitely caught our attention.  

We hope you like and try it. We sure did! 

Ingredients:

• Tater Tots (1 big bag or 2 small bags frozen but you decide the quantity you want to prepare)
• 1 large Onion (diced and sautéed)
• Ranch Dressing Dry Mix (2 heaping tbsp)
• Sour Cream (2 – 4 heaping tbsp)
• Yogurt or Buttermilk (2-4 heaping tbsp)
• A mix of Smoked Cheese & Cheddar Cheese (1 cup shredded)
• Cheddar Cheese (1 cup shredded)
• Monterey Jack Cheese (1 cup shredded – optional)
• Thick Cut Bacon (5 – 6 slices, diced)
• Green Onions or Chives (3 – 6 or 1 small-medium bunch)
• The meat of your choice for topping (leftover pulled Pork, Chicken, or even some extra Bacon)
• Salt and Pepper (to taste)

For the Cheese Sauce

• All-Purpose Flour (2 tbsp);
• Salted Butter (2 tbsp);
• Milk (237 ml/1 cup/8 floz)
• Smoked Paprika (1/4 tsp)
• Salt (1/2 tsp)
• Pepper (1/4 tsp)

Preparation:

Prepare your tater tots on a baking sheet (in the oven) or frying them in a deep fryer or a deep skillet, following the instructions on the package.

Dice your bacon and fry it until it renders most of its fat and browns a bit. Grate your cheese and dice your green onions or chives in the meantime.

As soon as the bacon has reached the point where you want it to be, take it out of the pan and put it onto a plate lined with greaseproof paper. Now we are going to put to good use that fantastic bacon fat that is left in our pan.

We are going to sauté the onion in that fat on medium-high heat!

While your onion is frying, start preparing your sour cream sauce. Place the sour cream and the yogurt or buttermilk in a bowl and add the ranch dressing dry mix. Mix everything really well and taste. You can add more dry mix, sour cream, or yogurt if you feel like it… It’s up to you and your taste.

Next, add in some of the diced green onions or chives and mix again.

As soon as the onions have started to caramelize and really get to that specific brown caramelization color, take them out and into a bowl.

If you decided to prepare your tater tots in the oven, you will serve them by sprinkling some smoked cheese & cheddar cheese on top of them, followed by some green onions or chives, the ranch dressing mixture, and the caramelized onions. Or any other order really… It’s up to you how you want to add your toppings.

If you decided to fry your tater tots then it’s time to prepare your cheese sauce to make it even more indulgent! As if it wasn’t already….. J)

Melt the butter in a pan and add the flour to it. Mix it well and let it cook until the flour is not raw anymore. If you have a lot of bacon fat leftover, you could also do this in the bacon fat.

As soon as the flour is cooked you can slowly add in the milk whisking as you do it. After the milk start adding the cheddar cheese a little at a time whisking as you do it. Add cheese until you reach the consistency desired and if the sauce becomes too thick you can add a little bit more milk to it. Next, you will add the smoked paprika, salt, and pepper.

Now it’s time to assemble our fried tater tots.

Place the tater tots on a large plate or a platter and sprinkle the meat topping of your choice on top of them. Next, add the cheese sauce on top of the meat and the caramelized onion on top of the cheese sauce. Next comes the bacon, the ranch sauce, and the green onion or chives. But the order of the toppings is really up to you…

Enjoy!

Tip: Another meat topping option would be some pastrami. It all depends on your taste buds. Just go for it guys!

Sources: 

The post National Tater Tot Day – Crispy Loaded Tater Tots appeared first on Recipes Channel - Magliano's Comfort Food.

So… today it’s all about that perfect childhood aroma.  

We got the recipe from Gemma’s Bigger Bolder Baking which is an amazing YouTube channel and blog as well. She was the one that came up with this amazing “Baking Basics” theme and we wanted to bring it to our Romanian readers as well.

We like, support, and admire her amazing potential! You go, girl!!!

Ingredients:

• Heavy Cream with high fat content (720 ml / 3 cups / 24 floz)
• Salt (1 teaspoon)
• Ice Water (5 tablespoons)

(This recipe will yield you over 2 sticks/ 10oz/ 300g of butter)

Preparation:

Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.

Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.

Once it separates pour in your ice-cold water.

This will help the butter fully separate from the liquid (the buttermilk) and you will see even more buttermilk appear.

Place a sieve over a bowl and pour in the contents of the food processor.

The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinate meat. You can even freeze it and use it another time to bake some “English Scones” for example…

Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet.

You can also squeeze it in a clean tea towel or a cheesecloth.

Stir in some salt or flavors of your choice to your soft butter. You could choose to prepare Garlic, Chipotle, Lemon, or Brandy Butter.

Store in the fridge for 6 weeks and use it in your baking, savory dishes, or even on toast.

Enjoy!

Tip: Dairy-free milk will not work for this recipe. You need dairy cream! Use a cream with high-fat content. The higher the better.

Sources:

https://www.biggerbolderbaking.com/homemade-butter/

The post Baking Basics! Homemade Butter appeared first on Recipes Channel - Magliano's Comfort Food.

So today it’s all about that amazing flavor that orange zest holds and how to make the most of it!

We got the recipe from FoodWishes which is an amazing YouTube channel and blog as well.

Ingredients:

• Heavy Cream (225 gr / 1 cup)
• White Granulated Sugar (67 gr / 1/3 cup)
• Egg Yolks (2 large ones)
• Grand Marnier (1 tbsp)
• Vanilla Extract (1/4 tsp)
• Fresh Orange Zest (the grated zest from one small orange or half from a large orange)

(Makes about 225 gr/1 cup)

Preparation:

Take all of your ingredients except the orange zest and whisk them together in a small, but heavy saucepan.

Place the saucepan over med-low heat, and cook, stirring constantly and scraping the bottom of the pan with a rubber spatula, until the mixture is hot, and thickens slightly (around 8-10 minutes).

The mixture should not come to a simmer (but close).

The temperature should be around 82 degrees C / 180 degrees F. when it’s done.

Remove from the heat, strain to remove any over-cooked particles of egg, and let cool.

When it has cooled down, you can add the fresh orange zest to the sauce.

Serve ice cold with hot soufflé.

Enjoy!

Tip: Rich and creamy Crème Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

Sources: 

https://www.youtube.com/watch?v=hVnomF2plSA

https://foodwishes.blogspot.com/2013/02/orange-creme-anglaise-not-day-late-but.html

The post Spice it up! Crème Anglaise appeared first on Recipes Channel - Magliano's Comfort Food.

• Fine White or Gold Sugar – 1 ½ tablespoon
• Fresh Lime Juice – 30 ml
• Fresh Passion Fruit Juice – 30 ml
• Chalong Bay Rum – 60 ml
• 2 Lime Wedges
• Passion Fruit Wedges – 1 wedge
• 1 Small Fresh Red Chilli
• Ice

Instructions:

1. Add the sugar and the passion fruit juice directly in your serving glass, then add the lime juice as well, pour the rum and stir.

1. Top up with ice and stir well.

1. Garnish with the two wedges of lime and add the wedge of passion fruit and the chilli on top. Enjoy your trip to Thailand!

Prep time: 15 min

Total time: 15 min

Notes:

• This recipe serves 1.
• You can replace the Chalong Bay rum with regular rum or spiced rum.

Tip: The way you choose to decorate your drink it’s up to you, but we love the way it’s pictured here.

If you liked the recipe give us a like, share and follow us on Facebook where you can find us under the name “Magliano’s Comfort Food”.

Enjoy!

The post Thai Cocktail (Err Restaurant’s Recipe) appeared first on Recipes Channel - Magliano's Comfort Food.

• Amaretto – 30 ml
• Malibu Rum – 30 ml
• Blue Curacao – 30 ml
• Pineapple Juice – 45 ml
• 1 Pineapple Slice – to garnish
• Wooden Cocktail Skewer (knotted)

Instructions:

1. Add all ingredients to a shaker filled with ice.

1. Shake well and strain into a martini glass. Garnish your glass with a pineapple slice skewered onto a knotted cocktail skewer.

Prep time: 15 min

Total time: 15 min

Note:

• This recipe serves 1.

Tip: The way you choose to decorate your drink it’s up to you, but we love the way it’s pictured here.

If you liked the recipe give us a like, share and follow us on Facebook where you can find us under the name “Magliano’s Comfort Food”.

Enjoy!

The post Seven Seas Martini (Mantitlement Recipe) appeared first on Recipes Channel - Magliano's Comfort Food.