In Cantina Mexicana, Recipesby lifco_admin

Ground Beef Tacos

Ingredients

1 lb. lean ground beef
1 medium onion, chopped
1 Taco Mix seasoning
1(8-oz.) can tomato sauce
12 taco shells
6 oz. (1 1/2 cups) shredded American or Cheddar cheese
2 cups shredded lettuce
2 tomatoes, chopped
3/4 cup salsa
3/4 cup sour cream, if desired

Make With

Preparation

Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in taco mix seasoning and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

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July 23, 2017September 10, 2024

In Jabal el Sheikh, Recipesby lifco_admin

Velvety Honey Chocolate Pudding

Velvety honey chocolate pudding...your kids will love!

Ingredients

¼ cup unsweetened cocoa powder
3 tablespoons cornstarch
1½ cups milk
½ cup heavy cream
¼ cup honey
2 squares (2 ounces) semisweet chocolate chopped
1 teaspoon vanilla extract

Make With

Preparation

Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.
In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend.
Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.
Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.
Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.

Makes 4 to 6 servings

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July 23, 2017September 10, 2024

In Jabal el Sheikh, Recipesby lifco_admin

Baked Honey Bacon Benedict

Baked honey bacon benedict...great start of the day!

Yield:

Makes 6-8 servings

Ingredients

4 tablespoons butter
1 package english muffins split
1 lb. thick bacon
1/4 cup Jabal el sheikh honey
1 dozen eggs
Salt and pepper to taste

For Hollandaise:
2 packages hollandaise sauce
2 cups 2% milk
1 stick butter
Fresh parsley or chives and paprika for garnish

Make With

Preparation Time:

10 minutes

Cooking Time:

total of 50 minutes

Preparation

Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.

Tip:

You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.

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July 23, 2017September 10, 2024

In Jabal el Sheikh, Recipesby lifco_admin

Honey Chia Seed Pudding

Ingredients

2 tablespoons Jabal el sheikh honey
2 cups coconut milk
6 tablespoons chia seeds
1/2 teaspoon vanilla extract
Fresh berries

Make With

Preparation

Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl.
Mix well until the honey has dissolved.
Cover and refrigerate for at least 4 hours, but preferable overnight.
Stir well and divide the pudding into individual portions.
Serve with fresh berries. Add granola, if desired.

Serves:4 people

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July 23, 2017September 10, 2024

In American, Golden Prize, Maille, Panzani, Recipesby lifco_admin

Tuna Pasta Salad

Tuna Pasta Salad...Simple, nutritious and delicious

Ingredients

– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water
– 1 can Golden prize or American tuna, drained and flaked
– 4 (2 each) red and yellow peppers, finely chopped
– 1 small fennel bulb, finely sliced reserving leaves
– 4 green onions, chopped
– 2 tsp. Maille Dijon mustard
– 5 tbsp. crème fraîche or sour cream
– Juice of half a lemon (about 1 ½ tbsp.)
– Salt and freshly ground black pepper

Make With

Preparation

Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

Serves:4 people

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July 23, 2017September 10, 2024

In Maille, Recipesby lifco_admin

Provençale French Vinaigrette

Provençale French Vinaigrette...The perfect recipe for your barbecue

Ingredients

5 tbsp Maille Extra Virgin Olive Oil AOC
1 tbsp Maille White Wine Mustard with Lime and Dill
1 tbsp Maille White Balsamic Vinegar condiment
1 garlic clove
1 tbsp pine nuts
Salt and pepper

Make With

Preparation

Remove the garlic skin and chop the garlic with the pine nuts.
In a bowl, mix the garlic paste, the mustard, and the vinegar.
Gradually add the olive oil while mixing, then season.

Suggestions:

You can use this Provençale vinaigrette with grilled vegetables, salad, raw vegetables, pasta salad or rice salad.

Serves:4 people

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July 23, 2017September 10, 2024

In Maille, Recipesby lifco_admin

Old-Style Mustard Sauce

Old-Style Mustard Sauce...The perfect recipe for your barbecue

Ingredients

5 tbsp crème fraîche
2 tbsp Maille Grainy Mustard
1 shallot
3 Maille cornichons (with onions)
A few chives
Ground pepper
Salt

Make With

Preparation

Peel and finely mince the shallot and chives.
Dice the cornichons.
In a bowl, mix the crème fraîche with the grainy mustard and the rest of the ingredients.
Season and use the sauce immediately.

Suggestions:

You can use this mayonnaise to enhance grilled meats and poultry, as a sauce for potatoes roasted in aluminium foil on the grill, as raw vegetable dips.

Serves:4 people

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July 23, 2017September 10, 2024

In Maille, Recipesby lifco_admin

Trio Colour Summer Salad

Refreshing salad with a vinaigrette dressing

Ingredients

300gr cubed watermelon slices
200gr blueberries
100gr feta cheese

For the dressing
1 tbsp. Maille honey mustard
50ml Maille white wine vinegar
75ml extra virgin olive oil

Make With

Preparation

Wash the blueberries thoroughly, place the watermelon and berries in a bowl and crumble the feta cheese on top.
Make the dressing by adding all ingredients to a vinaigrette shaker and drizzle over the salad bowl

Serves:4 people

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July 2, 2017September 10, 2024

In Al Wazir, Panzani, Recipesby lifco_admin

Cannelloni with Spinach and Ricotta

Vegetarian Cannelloni with an original sauce!

Ingredients

300 g of Panzani Cannelloni
1 jar of Panzani Originale sauce 400g
1 kg spinach
1 large onion
2 cloves of garlic
2 eggs
150 g mozzarella
Ricotta
2 tbsp Alwazir Olive Oil
1 pinch of ground nutmeg

Make With

Preparation

Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
Add the spinach and brown it until it is cooked.
In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
Fill the Cannelloni with the spinach stuffing.
Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
Sprinkle with mozzarella and put in the oven for 35 min.

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July 2, 2017September 10, 2024

In Al Wazir, Panzani, Recipesby lifco_admin

Linguine with Basil Pesto, Courgette and Cherry Tomatoes

Linguine Italian style!

Ingredients

400 g linguine
1 courgette
250 g cherry tomatoes
bunch of basil
5 cloves garlic
200 g Parmesan
50 g pine nuts
3 dl Alwazir olive oil
salt and pepper

Make With

Preparation

Cook pasta according to directions on package.
Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
Add cooked pasta to this mixture and heat thoroughly.
Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
Serve with grated Parmesan.

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July 2, 2017September 10, 2024

In Panzani, Recipesby lifco_admin

Tagliatelle with Truffles

Tagliatelle with Truffles...take your pasta to the next level!

Ingredients

400 g tagliatelle
2 cloves garlic
250 ml cream
2 truffles
truffle oil Parmesan butter

Make With

Preparation

Cook pasta according to directions on package.
Melt butter in pan and sauté chopped garlic; pour in the cream and bring to a simmer.
Meanwhile, finely chop one truffle and add to the cream. Simmer for about 2 minutes.
Toss the sauce with the pasta.
To serve, sprinkle with Parmesan, drizzle with truffle oil and garnish with thin slices of truffles.

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July 2, 2017September 10, 2024

In Panzani, Recipesby lifco_admin

Lasagne with Caramelized Pears and Cottage Cheese

Sweet and sour lasagne for a flavour combination!

Ingredients

12 sheets of lasagne
750 g of whole-fat cottage cheese
0.5 l of whipping cream
2 eggs
4 large pears
150 g sugar
1 vanilla pod
1 tablespoon vanilla pudding
50 g butter

Make With

Preparation

Peel, core and slice pears.
Melt the butter in a pan, add the pears and sprinkle with 50 g of sugar.
Cook until sugar caramelises and pear are golden. Whisk cottage cheese, whipping cream, eggs, 100 g sugar, pudding and seeds from vanilla pod until smooth.
Add a little rum, if desired.
Pour a quarter of the cottage cheese mixture into a baking dish.
Cover with 4 sheets of lasagne and half of the pears. Repeat the process. The final layer of lasagne will be covered by the last quarter of the cottage cheese.
Cover the baking dish with aluminium foil and bake at 180 °C for 30 minutes.
Remove the foil and continue baking until golden.
Sprinkle sugar over the finished lasagne.