Pan Seared Ribeye with Kahlua Sauce

3

A tender and simply seasoned ribeye served with a homemade Kahlue sauce.

2 ½ inch thick boneless ribeye steaks
1 tablespoon olive oil + 1 teaspoon
½ teaspoon salt
½ teaspoon pepper
1 tablespoon chopped shallots
2 cloves garlic, minced
½ cup Kahlua liqueur
½ cup water
2 teaspoons beef base
Pinch of salt
1 tablespoons chopped fresh rosemary
1 tablespoon butter
Heat a cast-iron skillet over medium-high heat. Drizzle both sides of steak with 1 tablespoon of olive oil, salt, and pepper. Place stakes on hot skillet and all them to sear for about 3 minutes per...
See the full directions on my site
Nutritions

Calories
257

Sodium
2245mg
93% DV

Fat
23g
36% DV

Protein
2g
5% DV

Carbs
7g
2% DV

Fiber
1g
4% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT