Thursday, November 23, 2017
HAPPY THANKSGIVING 2017!
Hello Readers! I just came to stop by and say Happy Thanksgiving to you, your Families, Friends, Pets, etc! This isn't just a day where we chow down on some Turkey and Dressing, this is a day for giving thanks to those who were appreciative of, and more importantly thankful of the founders of this giving Holiday! Again, have a Happy Thanksgiving, and be thankful for those who made this possible!
Monday, November 20, 2017
Cafe #6: Mini Chocolate Bananas
Ring ring! The Cafe has another Recipe added to its menu! Like the Peanut Butter Cup Recipe, it involves Chocolate. Chocolate, chocolate, chocolate, who doesn't like Chocolate? Well...maybe the ones who are allergic to it, but that's only because of their allergies, although some with Chocolate allergics might still have a liking for Chocolate. Almost everywhere you go you'll see examples of Chocolate on commercials, billboards, and other advertisements. That's why Chocolate is one of the most popular Candies around. However, in addition to Chocolate, there's another Ingredient we're going to add to this Recipe: Bananas! Yep, who goes Bananas when they are near or eat...Bananas? I used to..kinda...sorta..well not a lot. Well, Monkeys do soo....let's continue. What do Chocolate and Bananas have to do with this Recipe? Besides the Peanut Butter Cup Recipe, I just remember that I have another Dessert Recipe as well. Like the Peanut Butter Recipe, I first created this when I was 14 and it's been a scrumptious, tempting, and rich Recipe ever since, which is why it's going to be part of the menu on the Cafe. Therefore, in today's newest Recipe entry, we're going to make Homemade Mini Chocolate Bananas! Let's get started.
Serving Size: It varies. But if you're cooking for 1-2 people, use just 1 Banana. For more than 1-2 people, just double the Recipe and make sure you have MORE CHOCOLATE than Bananas. For example, if your cooking for a Family, use 3-4 Bananas and 2-2 1/2 Bags of Melted Chocolate Chips.
Ingredients:
1 Bag of Dark Chocolate Chips
1 Banana
1 Pair of Tongs
1 Measuring Cup
1 Knife
1 Plate
1 Sheet of Wax Paper
Optional: Rainbow Sprinkles (Or any type of Sprinkles of your choice)
Toothpicks
Directions:
1) Pour 1 1/2 Cup of Chocolate Chips into a Measuring Cup. Place it in the Microwave for 1 minute or until the Chips are melted.
2) After taking it out the Microwave, peel your Banana and cut it into slices.
3) Take each slice with your Tongs, and dip it into the melted Chocolate. Then, place them on a Plate with Wax Paper. Repeat this step until all your Bananas are covered in Chocolate.
4) THIS STEP IS OPTIONAL: If you wish, you can sprinkle any Sprinkles or other toppings to make your Chocolate Bananas taste better. Also, if you don't want your hands to get dirty while snacking on each piece, place each Toothpick into each Chocolate Banana Piece before the next step.
5) Place your Chocolate Bananas into the Refridgerator for 2-3 hours. Here's a tip: You can actually place them in the Freezer for them to ferm quicker for 1-1/2 hour.
6) After they are finished ferming, take them out the Refridgerator (Or Freezer). Bon appetite!
Serving Size: It varies. But if you're cooking for 1-2 people, use just 1 Banana. For more than 1-2 people, just double the Recipe and make sure you have MORE CHOCOLATE than Bananas. For example, if your cooking for a Family, use 3-4 Bananas and 2-2 1/2 Bags of Melted Chocolate Chips.
Ingredients:
1 Bag of Dark Chocolate Chips
1 Banana
1 Pair of Tongs
1 Measuring Cup
1 Knife
1 Plate
1 Sheet of Wax Paper
Optional: Rainbow Sprinkles (Or any type of Sprinkles of your choice)
Toothpicks
Directions:
1) Pour 1 1/2 Cup of Chocolate Chips into a Measuring Cup. Place it in the Microwave for 1 minute or until the Chips are melted.
2) After taking it out the Microwave, peel your Banana and cut it into slices.
3) Take each slice with your Tongs, and dip it into the melted Chocolate. Then, place them on a Plate with Wax Paper. Repeat this step until all your Bananas are covered in Chocolate.
4) THIS STEP IS OPTIONAL: If you wish, you can sprinkle any Sprinkles or other toppings to make your Chocolate Bananas taste better. Also, if you don't want your hands to get dirty while snacking on each piece, place each Toothpick into each Chocolate Banana Piece before the next step.
5) Place your Chocolate Bananas into the Refridgerator for 2-3 hours. Here's a tip: You can actually place them in the Freezer for them to ferm quicker for 1-1/2 hour.
6) After they are finished ferming, take them out the Refridgerator (Or Freezer). Bon appetite!
Saturday, November 18, 2017
Cafe #5: Homemade Peanut Butter Cups
Ring Ring! The Cafe has another Recipe added to it's menu! Before we begin, IF YOU HAVE A PEANUT ALLERGY, IGNORE THIS RECIPE BECAUSE IT INVOLVES PEANUTS. I'm sure a majority of you all have heard of and tasted Reese's Peanut Butter Cups. Besides Kit Kats, Reese's are one of my favorite Chocolate Candies to munch on. The cream, the sharp Chocolate edges, as well as Reese's Pieces and the Cereal is one of the reasons why we still devour this Candy today. But what does Reese's have to do with this Recipe? Well, I just happen to stumble upon a Recipe for Reese's, specifically their Peanut Butter Cups. I first created this Recipe when I was 14 and have been loving it ever since. That's why I decided that it's going to be part of the menu of the Cafe. Therefore, in today's new Recipe entry, we're going to make Homemade Peanut Butter Cups! Let's get started.
Serving Size: Depending on the Muffin Pan you wish to choose, it can vary from serving 6 people, 12 people, 24 people, and even 48 people. Luckily, I'm going to list the Instructions according to the serving sizes above for you all to choose. Let's start with the 6-Cup Muffin Pan.
6-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 6-Cup Muffin Pan
6 Large Muffin Cups
1 Spoon
Directions:
1) Pour 1 1/2 Cups full of Chocolate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chocolate into each of the Muffin Cups (About half in each Cup).
4) Scoop 1 Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refrigerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetite!
12-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 12-Cup Muffin Pan
12 Large Muffin Cups
1 Spoon
Directions:
1) Pour 2 Cups full of Chococlate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chcoclate into each of the Muffin Cups (About half in each Cup).
4) Scoop 1 Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refridgerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetite!
24-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 24-Cup Muffin Pan
24 Small Muffin Cups
1 Spoon
Directions:
1) Pour 2 1/2 Cups full of Chococlate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chcoclate into each of the Muffin Cups (About half in each Cup).
4) Scoop half a Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refridgerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetit!
Serving Size: Depending on the Muffin Pan you wish to choose, it can vary from serving 6 people, 12 people, 24 people, and even 48 people. Luckily, I'm going to list the Instructions according to the serving sizes above for you all to choose. Let's start with the 6-Cup Muffin Pan.
6-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 6-Cup Muffin Pan
6 Large Muffin Cups
1 Spoon
Directions:
1) Pour 1 1/2 Cups full of Chocolate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chocolate into each of the Muffin Cups (About half in each Cup).
4) Scoop 1 Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refrigerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetite!
12-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 12-Cup Muffin Pan
12 Large Muffin Cups
1 Spoon
Directions:
1) Pour 2 Cups full of Chococlate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chcoclate into each of the Muffin Cups (About half in each Cup).
4) Scoop 1 Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refridgerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetite!
24-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 24-Cup Muffin Pan
24 Small Muffin Cups
1 Spoon
Directions:
1) Pour 2 1/2 Cups full of Chococlate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chcoclate into each of the Muffin Cups (About half in each Cup).
4) Scoop half a Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refridgerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetit!
48-Cup Muffin Pan (Ingredients):
1 Bag of Milk or Dark Chocolate Chips (I recommend Milk Chocolate because it tastes closer to the Reese's Recipe)
1 Jar of Peanut Butter
1 Measuring Cup
1 48-Cup Muffin Pan
48 Small Muffin Cups
1 Spoon
Directions:
1) Pour 3 Cups full of Chococlate Chips into a Measuring Cup.
2) Place the Cup into the Microwave for 1 minute or until all the Chips are melted.
3) After it's finished melting, pour some of the Chcoclate into each of the Muffin Cups (About half in each Cup).
4) Scoop half a Spoon of Peanut Butter into each of the Cups. Then continue to pour the melted Chocolate into each Cups (Don't fill it all the way to the top).
5) After filling up the Cups, place them into the Refridgerator for 2-3 hours. But here's a tip: If you want it to stiffen faster, place them into the Freezer for 90 minutes.
6) Bon appetit!
Monday, November 6, 2017
Cafe #4: Shrimp Scampi With Pasta
Ring ring! The Diary has another new Recipe! Before we began, if any of you guys are allergic to Fish, ignore this Recipe because it involves it....specifically Shrimp. Who doesn't like Shrimp? Shrimp is like Bacon, you can use it in almost anything! But don't go crazy or else you'll be dipping your French Fries into your Milkshakes like I do every time we head to Steak n Shake. Anyway, what Recipe are we creating with Shrimp in this entry? Shrimp Scampi, we're also going to cook Pasta to go with it. I recently created this Recipe on Saturday, and it turned out pretty well. All you need is patience, focus, and relaxation for this Recipe. Therefore, in today's new Recipe entry, we're going to cook Shrimp Scampi with Pasta! Let's get started.
Serving size: About 3-4 people. Cooking for more than 3-4 people? Like the Chili Recipe, just double it up and be sure to add more Shrimp than the Pasta.
Shrimp Scampi (Ingredients):
1 Pack of Medium-sized Frozen Shrimp (I used the Shrimp Scampi from Sam's Club entitled SeaPak)
1/2 Cup of Cilantro
1/8 Cup of Lime Juice
1/4 Cup of Diced White Onions
1/2 Cup of Green Pepper
3 Sprinkles of Lemon Pepper (Seasoning)
4 Sprinkles of Chives (Seasoning)
4 Sprinkles of Parsley (Seasoning)
3 Sprinkles of Parmesan Cheese (Seasoning)
3 Sprinkles of Black Pepper
Cap full of Olive Oil (Or you can use Canola Oil like I did)
1 Medium sized Skillet (If your doubling up the Recipe, use a large)
Pasta:
1/2 Box of Penne Pasta
1/2 Cup of Mozzarella Cheese
4 Sprinkles of Parmesan Cheese (Seasoning)
4 Sprinkles of Black Pepper
Cap full of Olive Oil (Or you can use Canola Oil like I did)
1 Medium Pot (I used a Dutch Pot)
1 Strainer (To drain the Pasta)
2 1/2 Cups of Water
Directions:
1) Pour 2 1/2 Cups of Water and a cap full of Olive Oil into a Medium Pot. Let it Boil for 10-12 minutes.
2) After the Water is finished boiling, pour 1/2 Box of Penne Pasta into the Pot for 10-12 minutes. Stir occasionally.
3) While the Pasta is boiling, pour a cap full of Olive Oil into the Skillet and preheat it for 2-5 minutes.
4) While the Skillet is preheating, arrange the frozen Shrimp in the Skillet and let it cook.
5) Add 1/2 cup of Cilantro and 1/2 cup of Green Pepper into the Skillet and let it set.
6) While the Shrimp is cooking, add 3 sprinkles of Parmesan Cheese into the Pasta. Keep stirring occasionally.
7) Add 1/8 cup of Lime Juice and 1/4 of Diced White Onions to the Shrimp. Turn the Shrimp to make sure both sides are cooked.
8) Continue to let the Pasta boil for 5 more minutes or to your liking.
9) Add a dash of Lemon Pepper, a dash of Chives seasoning, a dash of Parsley seasoning, Parmesan Cheese, and Black Pepper to the Skillet. Stir it around for 30 seconds.
10) Take the Pasta off the Stove and pour it into the Strainer. Pour the Pasta into a serving size bowl and mix the Pasta with Mozzarella Cheeze and Black Pepper.
11) Take the Skillet off the Stove and pour the Shrimp Scampi into the same bowl as the Pasta. Mix it around for 30 seconds.
12) Bon appetit!
I decided that I'm going to start adding photos to the Recipes. Thanks for reading!
Serving size: About 3-4 people. Cooking for more than 3-4 people? Like the Chili Recipe, just double it up and be sure to add more Shrimp than the Pasta.
Shrimp Scampi (Ingredients):
1 Pack of Medium-sized Frozen Shrimp (I used the Shrimp Scampi from Sam's Club entitled SeaPak)
1/2 Cup of Cilantro
1/8 Cup of Lime Juice
1/4 Cup of Diced White Onions
1/2 Cup of Green Pepper
3 Sprinkles of Lemon Pepper (Seasoning)
4 Sprinkles of Chives (Seasoning)
4 Sprinkles of Parsley (Seasoning)
3 Sprinkles of Parmesan Cheese (Seasoning)
3 Sprinkles of Black Pepper
Cap full of Olive Oil (Or you can use Canola Oil like I did)
1 Medium sized Skillet (If your doubling up the Recipe, use a large)
Pasta:
1/2 Box of Penne Pasta
1/2 Cup of Mozzarella Cheese
4 Sprinkles of Parmesan Cheese (Seasoning)
4 Sprinkles of Black Pepper
Cap full of Olive Oil (Or you can use Canola Oil like I did)
1 Medium Pot (I used a Dutch Pot)
1 Strainer (To drain the Pasta)
2 1/2 Cups of Water
Directions:
1) Pour 2 1/2 Cups of Water and a cap full of Olive Oil into a Medium Pot. Let it Boil for 10-12 minutes.
2) After the Water is finished boiling, pour 1/2 Box of Penne Pasta into the Pot for 10-12 minutes. Stir occasionally.
3) While the Pasta is boiling, pour a cap full of Olive Oil into the Skillet and preheat it for 2-5 minutes.
4) While the Skillet is preheating, arrange the frozen Shrimp in the Skillet and let it cook.
5) Add 1/2 cup of Cilantro and 1/2 cup of Green Pepper into the Skillet and let it set.
6) While the Shrimp is cooking, add 3 sprinkles of Parmesan Cheese into the Pasta. Keep stirring occasionally.
7) Add 1/8 cup of Lime Juice and 1/4 of Diced White Onions to the Shrimp. Turn the Shrimp to make sure both sides are cooked.
8) Continue to let the Pasta boil for 5 more minutes or to your liking.
9) Add a dash of Lemon Pepper, a dash of Chives seasoning, a dash of Parsley seasoning, Parmesan Cheese, and Black Pepper to the Skillet. Stir it around for 30 seconds.
10) Take the Pasta off the Stove and pour it into the Strainer. Pour the Pasta into a serving size bowl and mix the Pasta with Mozzarella Cheeze and Black Pepper.
11) Take the Skillet off the Stove and pour the Shrimp Scampi into the same bowl as the Pasta. Mix it around for 30 seconds.
12) Bon appetit!
I decided that I'm going to start adding photos to the Recipes. Thanks for reading!
Thursday, November 2, 2017
Cafe #3: Chili (With/Without Beans)
Good news, everyone! We're one month away from Christmas time, and what season is affiliated with Christmas time? Winter! Regardless of Chicago being the Windy City, your mind will blow away from the beautiful lights designs of the City, but if your not the type of person who's out and about in the cold, why not try some Recipes to keep you satisfied and warm? There's a bunch of Recipes you can try during Winter. Some of the popular Recipes people cook are Cocoa, Egg Nog, Pies, Cakes, Cookies, Soups, and Chili. That's why I've created my own Chili recipe entitled "Chili'a Italiana." I created this Recipe when I was 14 and have been cooking it ever since. In addition, I'm going to list two Recipes for those who like their Chili WITH Beans, and those who like their Chili WITHOUT Beans. Very simple, very quick, and very yummy! Let's get started.
Serving size: I estimate it to be for around 3-4 people. If you're cooking it for more than 3-4 people, double the Recipe.
Chili'a Italiana WITH Beans (Ingredients):
2 Cans of Chili WITH Beans
1/2 Cup of Tomato Sauce
1 Cup of Diced Mushrooms
1/2 Cup of Mozzarella Cheese
1/2 Cup of Diced Tomatoes
1/2 Cup of Diced Spinach
1/2 Cup of Red Onions
1/8 Cup of Water
2 Sprinkles of Black Pepper
2 Sprinkles of Adobo Seasoning
2 Sprinkles of Chili Powder
1 Pinch of Sugar
1 Large Dutch Pot (Or just a Regular Pot that won't overflow the Recipe)
1 Large Spoon
1 Knife
Directions:
1) Pour the 2 Cans of Chili WITH Beans into the Pot.
2) Pour the 1/2 Cup of Tomato Sauce into the Pot.
3) Pour the 1/8 Cup of Water into the Pot.
4) Place the Pot onto the Stove and let it simmer. Stir occasionally.
5) Dice 1 Cup of Mushrooms, and pour them into the Pot.
6) Dice 1/2 Cup of Tomatoes, and pour them into the Pot.
7) Dice 1/2 Cup of Spinach, and pour them into the Pot.
8) Dice 1/2 Cup of Red Onions, and pour them into the Pot.
9) Next, stir the Ingredients and cover the Pot for 2 minutes.
10) Uncover the Pot and pour 1/2 Cup of Mozzarella Cheese into the Pot. Stir for 1 minute.
11) Add 2 Sprinkles of Black Pepper, Adobo Seasoning, and Chili Powder into the Pot. Stir the seasonings in for 30 seconds.
12) Add 1 pinch of Sugar into the Pot, then stir for 30 seconds.
13) Pour the finished Recipe into a Serving Sized Bowl.
Bon appetit!
Chili'a Italiana WITHOUT Beans (Ingredients):
2 Cans of Chili WITHOUT Beans
1/2 Cup of Tomato Sauce
1 Cup of Diced Mushrooms
1/2 Cup of Mozzarella Cheese
1/2 Cup of Diced Tomatoes
1/2 Cup of Diced Spinach
1/2 Cup of Red Onions
1/8 Cup of Water
2 Sprinkles of Black Pepper
2 Sprinkles of Adobo Seasoning
2 Sprinkles of Chili Powder
1 Pinch of Sugar
1 Large Dutch Pot (Or just a Regular Pot that won't overflow the Recipe)
1 Large Spoon
1 Knife
Directions:
1) Pour the 2 Cans of Chili WITHOUT Beans into the Pot.
2) Pour the 1/2 Cup of Tomato Sauce into the Pot.
3) Pour the 1/8 Cup of Water into the Pot.
4) Place the Pot onto the Stove and let it simmer. Stir occasionally.
5) Dice 1 Cup of Mushrooms, and pour them into the Pot.
6) Dice 1/2 Cup of Tomatoes, and pour them into the Pot.
7) Dice 1/2 Cup of Spinach, and pour them into the Pot.
8) Dice 1/2 Cup of Red Onions, and pour them into the Pot.
9) Next, stir the Ingredients and cover the Pot for 2 minutes.
10) Uncover the Pot and pour 1/2 Cup of Mozzarella Cheese into the Pot. Stir for 1 minute.
11) Add 2 Sprinkles of Black Pepper, Adobo Seasoning, and Chili Powder into the Pot. Stir the seasonings in for 30 seconds.
12) Add 1 pinch of Sugar into the Pot, then stir for 30 seconds.
13) Pour the finished Recipe into a Serving Sized Bowl.
Bon appetit!
Serving size: I estimate it to be for around 3-4 people. If you're cooking it for more than 3-4 people, double the Recipe.
Chili'a Italiana WITH Beans (Ingredients):
2 Cans of Chili WITH Beans
1/2 Cup of Tomato Sauce
1 Cup of Diced Mushrooms
1/2 Cup of Mozzarella Cheese
1/2 Cup of Diced Tomatoes
1/2 Cup of Diced Spinach
1/2 Cup of Red Onions
1/8 Cup of Water
2 Sprinkles of Black Pepper
2 Sprinkles of Adobo Seasoning
2 Sprinkles of Chili Powder
1 Pinch of Sugar
1 Large Dutch Pot (Or just a Regular Pot that won't overflow the Recipe)
1 Large Spoon
1 Knife
Directions:
1) Pour the 2 Cans of Chili WITH Beans into the Pot.
2) Pour the 1/2 Cup of Tomato Sauce into the Pot.
3) Pour the 1/8 Cup of Water into the Pot.
4) Place the Pot onto the Stove and let it simmer. Stir occasionally.
5) Dice 1 Cup of Mushrooms, and pour them into the Pot.
6) Dice 1/2 Cup of Tomatoes, and pour them into the Pot.
7) Dice 1/2 Cup of Spinach, and pour them into the Pot.
8) Dice 1/2 Cup of Red Onions, and pour them into the Pot.
9) Next, stir the Ingredients and cover the Pot for 2 minutes.
10) Uncover the Pot and pour 1/2 Cup of Mozzarella Cheese into the Pot. Stir for 1 minute.
11) Add 2 Sprinkles of Black Pepper, Adobo Seasoning, and Chili Powder into the Pot. Stir the seasonings in for 30 seconds.
12) Add 1 pinch of Sugar into the Pot, then stir for 30 seconds.
13) Pour the finished Recipe into a Serving Sized Bowl.
Bon appetit!
Chili'a Italiana WITHOUT Beans (Ingredients):
2 Cans of Chili WITHOUT Beans
1/2 Cup of Tomato Sauce
1 Cup of Diced Mushrooms
1/2 Cup of Mozzarella Cheese
1/2 Cup of Diced Tomatoes
1/2 Cup of Diced Spinach
1/2 Cup of Red Onions
1/8 Cup of Water
2 Sprinkles of Black Pepper
2 Sprinkles of Adobo Seasoning
2 Sprinkles of Chili Powder
1 Pinch of Sugar
1 Large Dutch Pot (Or just a Regular Pot that won't overflow the Recipe)
1 Large Spoon
1 Knife
Directions:
1) Pour the 2 Cans of Chili WITHOUT Beans into the Pot.
2) Pour the 1/2 Cup of Tomato Sauce into the Pot.
3) Pour the 1/8 Cup of Water into the Pot.
4) Place the Pot onto the Stove and let it simmer. Stir occasionally.
5) Dice 1 Cup of Mushrooms, and pour them into the Pot.
6) Dice 1/2 Cup of Tomatoes, and pour them into the Pot.
7) Dice 1/2 Cup of Spinach, and pour them into the Pot.
8) Dice 1/2 Cup of Red Onions, and pour them into the Pot.
9) Next, stir the Ingredients and cover the Pot for 2 minutes.
10) Uncover the Pot and pour 1/2 Cup of Mozzarella Cheese into the Pot. Stir for 1 minute.
11) Add 2 Sprinkles of Black Pepper, Adobo Seasoning, and Chili Powder into the Pot. Stir the seasonings in for 30 seconds.
12) Add 1 pinch of Sugar into the Pot, then stir for 30 seconds.
13) Pour the finished Recipe into a Serving Sized Bowl.
Bon appetit!
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