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yummyy yummyy butter cookies

 

 

Classic Butter Cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 cup softened butter
• 1 ½ cups white sugar
• 1 tsp vanilla extract
• ½ tsp baking powder
• 1 egg
• 2 bowls

steps:

• First, preheat the oven to190 degrees Celsius.
• Take one of the bowls. Add 2 ¾ cups all-purpose flour, 1 teaspoon of baking soda and ½ teaspoon of baking powder. Mix all these ingredients well in the bowl.
  Take the second bowl. Mix 1 ½ cups of white sugar and 1 cup of softened butter. Mix these two ingredients until it becomes smooth and creamy. Beat one egg and add it to the mixture. Add 1 teaspoon of vanilla extract to the mixture.
• Blend the dry ingredients into the creamy mixture.
• Now, begin shaping the dough into balls. Put them on a cookie sheet.
• For this recipe, the baking time is 8 to 10 minutes. After baking the cookies, let them cool for 2 minutes.
• Set them on the wire racks. Your cookies are ready to be savored!

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Tortilla soup with chicken and avocado

One of the best recipes we´ve found for tortilla soup:

• 1/4 cup +2 tablespoons vegetable oil
• 1 yellow onion, thinly sliced
• 2 cloves garlic
• 1/4 cup + 2 teaspoons chopped cilantro
• 1 cup canned plum tomatoes
• 1/2 teaspoon ground cumin
• 4 cups chicken stock or prepared broth
• 1 skinless, boneless whole chicken breast cut into bite sized strips
• salt and pepper
• 4 corn tortillas, preferably stale and dry
• 1 dried chile such as ancho, seeded
• 1 avocado
• 1/4 cup shredded monterey jack cheese
• 2 teaspoons fresh lime juice

In a frying pan over medium heat, warm 1 tablespoon of the oil. Add the onion, garlic, and the 2 teaspoons cilantro and saute just until golden brown, about 10 mintes.
In a belnder or food processor, combine the sauteed mixture and the tomatoes and process until smooth.
In the same frying pan over medium-high heat, warm another 1 tablespoom of the oil. Add the tomato mixture and cumin. Cook stirring frequently, until thickened and darkened, 5-6 minutes.
Transfer the mixture to a large saucepan over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes.
While the soup is cooking, cut the tortillas in half and slice each into thin strips. In a frying pan over medium-high heat, warm the 1/2 cup vegetable oil. Drop a tortilla strip in the oil, and if it sizzles immediately, the oil is ready. Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned.Using a slotted spoon, transfer to paper towels to drain.
In a small dry frying pan over medium heat, toast the chile until fragrant, about 7 minutes.
To serve ladle the soup into bowls, and add the chicken, tortilla strips, avocado, cheese and other optional compliments according to want.

Spaghetti and Chocolate cake

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ATTENTION:
This blog was created for food loving reasons. We want to share our opinions about great recipes and delicious food we find in this world.
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Stuff we wont comment on: onions,tomatoes,dietary food,weird food(frogs,ants,bugs,lungs,hearts,and soo on...).

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