Oreo Bomb Cake

Ingredients

90 Oreos
1 1/2 cups of milk
3 8oz tubs of Cool Whip (thawed)
chocolate sauce for topping (optional)

Directions

1. Drunk each Oreo into milk and set into 9x13 dish. Continue until the bottom of the dish is covered.
2. Spread a layer of cool whip over the Oreos.
3. Repeat the first two steps, creating two more layers.
4. Cover and set in the fridge overnight. A minimum of 8 hours.
5. Serve chilled topped with crushed Oreos and chocolate sauce. (this shouldn't be optional!)

Remarks

Since we don't have Cool Whip available, we will do it Brazilian style: whip in the mixer 1 package of "nata" (500g)  and add 1 can of condensed milk.

Doritos Mustard Chicken Fingers

Ingredients

4 boneless skinless chicken breasts
1 large bag of Doritos, nacho flavor (or flavour of choice)
2 cups buttermilk
2 cups flour
1-2 tsp cayenne pepper (optional)
4 eggs
cooking spray, optional

Instructions

1. Cut the chicken into thin ½ inch strips.
2. Place the chicken in a bowl and pour in the buttermilk. Stir so the chicken is coated in the buttermilk. Cover the bowl and place in the fridge for about 2 hours.
3. Using a food processor, crush the Doritos so that they are a texture similar to panko or coarse bread crumbs. Set aside in a large bowl.
4. Place flour and optional cayenne pepper in one bowl and eggs in another. Whisk the eggs so that they are well scrambled.
5. Preheat oven to 400F and spray a baking sheet with cooking spray.
6. Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Doritos.
7. Using a fork, lift out a few chicken strips and let excess buttermilk drain off. Place them in the flour and dredge them in so they are all coated in flour. Lift the chicken strips out of the flour and shake off any excess. Place them in the egg wash and turn them so they are evenly coated in egg. Lift them out of the egg and then dredge in the crushed Doritos. Place the coated chicken fingers on the baking sheet. Do this with the remaining chicken strips.
8. Bake in the oven for 15-20 minutes, turning halfway through.
9. Serve with buttermilk ranch dip, bbq sauce or your favorite dip.

Honey Mustard Dip - Outback Steakhouse

Ingredients

1/2 cup of mayonnaise
1/4 cup of honey
2 tablespoons of Dijon Mustard

Instructions

Combine all ingredients in a medium bowl. Cover and chill to store.

Hard Rock Café Mac and Cheese

Ingredients

500g of cavatappi or conchiglie pasta
2,5 cups whole milk
1 cup of Velveeta or "queijo preto", shredded
1 cup cheddar cheese
1/2 cup monterey jack cheese, shredded (or muzarella cheese)
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/2 cup of Parmesan cheese, grated
1/4 teaspoon parsley, minced

Instructions

1. Use a large saucepan to cook pasta following the directions on the package and drain.

2. Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth.

3. Add pasta and then toss.

4. Combine the Parmesan and parsley in small bowl.

5. Pour pasta into a serving bowl and then sprinkle more Parmesan over the top.

Remarks

Velveeta is a type of cheese we don't have in Brazil. We used Queijo Prato instead. Monterey Jack is also not available, so we used mozzarella.

Penne with Sun-Dried Tomato Pesto

Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients

500g pf penne pasta
180g jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1 package of heavy cream (250ml) or "creme de leite"

Instructions

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

3. Add the pasta to the pesto and toss to coat, adding the cream to moisten. Season the pasta, to taste, with salt and pepper and serve.

Recipe courtesy of Giada De Laurentiis.
Advertisement: © 2015 Television Food Network, G.P. All Rights Reserved.

Welcome!

Hello and welcome to our blog! We are Nicolas and Maria, english culture students from Brazil. We are at the second year of High School in Fundação Evangélica de Novo Hamburgo - IENH.

In our classes we develop many things about different cultures in the world. One of them is culinary! On this blog, we will share with you some recipes that teacher Ana brought to us in class.

We hope you enjoy it!