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Annys recipes, 5694 Central Florida Pkwy, Florida City, FL (2026)

05/17/2025

These Italian wraps are driving everyone crazy 😍 Such a quick and delicious recipe!
Italian Tortilla Wraps (Irresistibly Good!)
📝 Ingredients:
5 tortillas

330 g ground meat (beef or your choice)

2 tbsp tomato paste

30 ml (⅛ cup) tomato sauce (for the meat)

60 ml (¼ cup) tomato sauce (for spreading on tortillas)

60 g cream cheese (¼ cup)

1 tsp dried oregano

1 tsp garlic powder

1 tsp salt (or to taste)

200 g shredded mozzarella (1 cup)

👨‍🍳 Instructions:
Cook the Filling:

In a pan, cook the ground meat until browned.

Add tomato paste, 30 ml of tomato sauce, oregano, garlic powder, and salt.

Mix well and cook for a few more minutes. Remove from heat.

Assemble the Wraps:

Take a tortilla and spread a thin layer of cream cheese.

Spread a little tomato sauce (from the 60 ml reserved) over it.

Add a spoonful of the meat mixture and sprinkle with shredded mozzarella.

Roll the tortilla tightly into a wrap.

Cook the Wraps:

Lightly toast in a pan or oven until the tortilla is crispy and the cheese is melted (about 3–5 minutes per side in a pan over medium heat).

Serve:

Slice in half and enjoy warm — perfect as a snack, lunch, or appetizer!

05/17/2025

When you have 3 potatoes and 1 egg! Potatoes with onions are tastier than
Potato Mushroom Pie with Onions and Cheese
A delicious recipe using just 3 potatoes and 1 egg!

✅ Ingredients:
500 g potatoes (about 3 medium)

30 g butter

50 ml milk

1 egg

1 tsp salt

150 g flour

For the filling:
1 onion, finely chopped

Vegetable oil (for frying)

Salt (to taste)

1 carrot, grated

500 g mushrooms, chopped

Black pepper (to taste)

For the topping:
150 g cheese, grated

Fresh dill, chopped (optional garnish)

👨‍🍳 Instructions:
Prepare the Potato Dough:

Boil the potatoes until soft, then mash them with butter and warm milk.

Add the egg, salt, and flour. Mix until you have a soft, sticky dough.

Cook the Filling:

In a pan, fry the chopped onion in oil with a pinch of salt until translucent.

Add grated carrot and cook until golden brown.

In another pan, fry the mushrooms in oil until golden, seasoning with salt and pepper.

Assemble the Pie:

Line a 22 cm baking pan with parchment paper.

Spread the dough in the pan using a spoon dipped in oil, forming an even layer.

Add half the mushrooms in the center.

Top with the onion and carrot mixture.

Add the rest of the mushrooms on top.

Bake:

Cover with foil and bake at 180°C (350°F) using bottom heat for 50 minutes.

Remove foil, sprinkle grated cheese on top, and bake for another 7–10 minutes using top heat until golden.

Serve:

Sprinkle with chopped dill.

Serve hot for dinner or a hearty snack.

05/17/2025

How One of NYC’s Best Chefs Makes The Perfect Steak
Ingredients
1 high-quality steak (Ribeye, NY Strip, or Filet Mignon), at least 1.5–2 inches thick

Kosher salt

Freshly ground black pepper

Neutral oil with a high smoke point (e.g., grapeseed or canola)

2–3 cloves garlic (smashed)

2–3 sprigs fresh thyme and/or rosemary

2 tbsp unsalted butter

🔪 Chef’s Technique: Step-by-Step
1. Let the Steak Come to Room Temperature
Remove steak from the fridge at least 30–60 minutes before cooking. This ensures even cooking.

2. Season Generously
Season all sides generously with kosher salt and black pepper. NYC chefs know seasoning is key to flavor and crust.

3. Preheat Your Pan
Use a cast iron skillet or heavy-bottomed stainless steel pan.

Get it blazing hot until it just starts to smoke — this is crucial for the perfect crust.

4. Sear the Steak
Add a bit of neutral oil and place the steak in the pan.

Do not move it for at least 2–3 minutes. Flip and sear the other side.

Sear the edges too, using tongs to hold the steak upright if needed.

5. Baste with Butter & Aromatics
Lower the heat slightly.

Add butter, smashed garlic, and herbs to the pan.

Tilt the pan and use a spoon to baste the steak continuously with the hot melted butter for flavor and moisture.

6. Check Internal Temperature
Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Use an instant-read thermometer for accuracy.

7. Rest the Steak
Remove from the pan and let it rest for 5–10 minutes on a cutting board. Resting allows juices to redistribute and avoids dryness.

8. Slice & Serve
Slice against the grain.

Optionally finish with flaky sea salt or a drizzle of steak jus or chimichurri.

🥂 Tips from Top NYC Chefs
Dry-age your steak at home (or buy dry-aged).

Always use a thick cut — thin steaks overcook fast.

Let your pan do the work — avoid overcrowding.

Finish in the oven if needed (especially for thicker cuts like tomahawk).

🍽️ Suggested Sides
Garlic mashed potatoes

Creamed spinach

Roasted bone marrow

Crispy fries or truffle fries

05/17/2025

Tuscan Chicken
Creamy, garlicky, and packed with flavor — the ultimate chicken dinner!

✔️ Ingredients
For the chicken:

4 boneless, skinless chicken breasts (or thighs)

Salt and pepper, to taste

1 tsp Italian seasoning

2 tbsp olive oil

2 tbsp butter

For the sauce:

4 cloves garlic, minced

1 cup heavy cream (or half-and-half)

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp cornstarch (optional, for thickening)

½ cup sun-dried tomatoes (in oil, drained and sliced)

2 cups baby spinach

½ tsp chili flakes (optional)

👨‍🍳 Instructions
Prepare the Chicken:

Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.

In a large skillet over medium heat, heat olive oil and butter.

Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

Remove and set aside.

Make the Sauce:

In the same skillet, sauté the garlic for 30 seconds.

Add heavy cream, chicken broth, and Parmesan. Stir well.

Optional: Dissolve cornstarch in 1 tbsp water and stir in to thicken.

Add sun-dried tomatoes, spinach, and chili flakes.

Let simmer 2–3 minutes until spinach wilts and sauce thickens slightly.

Combine:

Return the chicken to the pan.

Spoon sauce over the chicken and let simmer for 3–4 minutes on low.

🍽️ Serving Suggestions
Serve over mashed potatoes, pasta, or rice.

Garnish with fresh basil or parsley and more grated Parmesan.

⏱️ Time & Servings
Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes
🍽️ Serves: 4

05/17/2025

72-Hour Beef Wellington (Sous-Vide Perfection)
An ultra-tender, juicy beef tenderloin wrapped in mushroom duxelles, prosciutto, and flaky puff pastry — cooked low and slow for 72 hours before the final bake.

✔️ Ingredients
For the sous-vide beef:

1 center-cut beef tenderloin (approx. 2–2.5 lb)

Salt & black pepper

2 sprigs of rosemary or thyme

2 tbsp olive oil or butter

For the mushroom duxelles:

1 lb (450 g) cremini or button mushrooms, finely chopped

2 shallots, finely chopped

2 cloves garlic, minced

2 tbsp unsalted butter

Salt & pepper

1 tbsp fresh thyme

Optional: a splash of white wine or brandy

Additional layers:

10–12 thin slices of prosciutto

Dijon mustard (for brushing)

1 sheet puff pastry (thawed if frozen)

1 egg yolk + 1 tbsp water (egg wash)

👨‍🍳 Instructions
1. Sous-Vide Beef (72 Hours):
Season the beef with salt, pepper, and herbs.

Seal in a vacuum bag with olive oil or butter.

Cook in a sous-vide water bath at 131°F (55°C) for 72 hours.

Once done, chill the beef in an ice bath, then pat dry.

2. Prepare Duxelles:
In a skillet, melt butter over medium heat.

Sauté shallots and garlic for 2 minutes.

Add mushrooms, thyme, salt & pepper.

Cook until all moisture evaporates (20–30 minutes).

Optional: deglaze with wine or brandy and reduce. Cool completely.

3. Assemble the Wellington:
On plastic wrap, lay prosciutto slices in a rectangle.

Spread mushroom duxelles evenly on top.

Place the chilled beef tenderloin in the center.

Brush beef with Dijon mustard.

Roll tightly in plastic wrap to form a log. Chill 30 minutes.

4. Wrap with Puff Pastry:
Roll out puff pastry and place the log on it.

Wrap and seal edges, then brush with egg wash.

Chill again for 15–20 minutes.

5. Bake:
Preheat oven to 425°F (220°C).

Brush with more egg wash. Score pastry if desired.

Bake for 25–30 minutes or until golden brown.

Rest 10–15 minutes before slicing.

⏱️ Time & Servings
Sous-vide: 72 hours

Prep & assembly: 1 hour

Bake: 25–30 minutes
🍽️ Serves: 6

05/16/2025

How to Make Steak au Poivre
⭐ Ingredients (for 2 servings):
2 beef filet mignons Salt, to taste

2 tbsp black peppercorns (crushed coarsely)

1 tbsp neutral oil (like canola or grapeseed)

2 tbsp unsalted butter

1 small shallot, finely chopped

60 ml (¼ cup) cognac or brandy (for deglazing)

120 ml (½ cup) heavy cream

Optional: 1 tsp Dijon mustard (for added depth)

👨‍🍳 Instructions:
1. Prep the Steaks:
Pat the steaks dry with paper towels.

Season both sides with salt.

Press the crushed black peppercorns onto both sides of each steak to coat.

2. Sear the Steaks:
In a heavy skillet (cast iron works best), heat the oil over medium-high heat.

Add the steaks and sear 3–4 minutes per side for medium-rare (adjust time to your preference).

Transfer steaks to a plate and tent with foil.

3. Make the Sauce:
Lower heat to medium.

Add butter to the skillet, then sauté shallots for 1–2 minutes until soft.

Carefully deglaze with cognac — tilt the pan slightly to ignite the alcohol, or let it simmer to reduce (about 1 minute).

Stir in cream (and mustard if using).

Simmer until the sauce thickens slightly, 3–5 minutes. Season with salt if needed.

4. Serve:
Spoon the peppery cream sauce over the steaks.

Serve with roasted potatoes, French fries, or a green salad.

05/16/2025

American style cheeseburger
Ingredients (for 2 burgers)
2 burger buns (sesame seed buns preferred)

250 g ground beef (80/20 fat ratio is ideal)

Salt and pepper, to taste

2 slices of cheddar cheese (or American cheese)

Lettuce leaves

Tomato slices

Red onion slices (optional)

Pickles, sliced (optional)

Ketchup, mustard, and/or mayonnaise

Butter or oil for toasting buns

👨‍🍳 Instructions
1. Shape the patties:
Divide the beef into two equal portions (about 125 g each).

Form into patties slightly larger than your buns, as they will shrink when cooked.

Season both sides generously with salt and pepper.

2. Cook the patties:
Heat a skillet or grill over medium-high heat.

Cook the patties for about 3–4 minutes on the first side.

Flip, and place a slice of cheese on top.

Cook another 3–4 minutes, until the cheese is melted and the patty is cooked through or to your desired doneness.

3. Toast the buns:
Lightly butter the inside of the buns.

Toast in a skillet or on a grill until golden brown.

4. Assemble the burgers:
Spread your choice of condiments on the buns.

Layer with lettuce, tomato, onion, pickles, and the hot cheesy patty.

Cover with the top bun.

⏱️ Time & Servings
Prep: 10 min | Cook: 10 min
🍽️ Serves: 2

05/16/2025

I've never had such delicious eggs! Simple and easy breakfast! Quick recipe.
Unbelievably Delicious Eggs! Quick & Easy Breakfast Recipe
A vibrant and satisfying dish with mushrooms, peppers, herbs, and eggs — topped with a creamy, savory sauce. Perfect for busy mornings!

✔️ Ingredients
For the egg and veggie mixture:
300 g mushrooms, sliced

1 red bell pepper, diced

1 green bell pepper, diced

3 tbsp olive oil (15 ml)

4 eggs

½ tsp salt (4 g)

½ tsp red chili powder

½ tsp black pepper

½ tsp thyme

½ tsp dried mint

5–6 sprigs of green onions, chopped

For the sauce:
1 egg

100 ml milk (about ½ cup)

½ tsp salt (4 g)

1.5 tbsp flour (15 g)

👨‍🍳 Instructions
1. Prepare the vegetables:
In a large skillet, heat olive oil over medium heat.

Add the mushrooms and sauté for 4–5 minutes until softened.

Add the red and green peppers, and cook for another 3–4 minutes.

2. Add the eggs and spices:
Crack 4 eggs directly over the vegetables.

Sprinkle with salt, chili powder, black pepper, thyme, and dried mint.

Let the eggs cook until the whites are set but yolks remain runny (or cook longer if you prefer firm yolks).

Top with chopped green onions.

3. Make the sauce:
In a bowl, whisk together 1 egg, milk, salt, and flour until smooth.

Pour the sauce gently around the edge of the pan or lightly over the veggies (avoid pouring directly on yolks if you want them visible).

Cover the pan with a lid and let it cook for a few more minutes until the sauce sets slightly and everything is heated through.

⏱️ Time & Servings
Prep: 10 min | Cook: 10–15 min
🍽️ Serves: 2–3

05/16/2025

This will make the neighbors jealous! Super delicious and easy recipe. Make a delicious dinner!
Cheesy Stuffed Potato Bake with Ground Beef
Golden roasted potatoes filled with a savory beef and veggie mixture, topped with melty cheddar cheese — a hearty and irresistible dinner!

✔️ Ingredients
For the potatoes:
3 large potatoes (900 g)

300 g cheddar cheese, grated

2 tbsp vegetable oil (20 ml)

4 g salt

For the filling:
500 g ground beef

2 tbsp vegetable oil (20 ml)

1 onion, finely chopped

3 green peppers, diced

3 garlic cloves, minced

2 tbsp tomato sauce (25 g)

1 tsp tomato paste (20 g)

Paprika, black pepper, cumin, thyme, and salt to taste

3–4 sprigs of parsley, chopped

👨‍🍳 Instructions
1. Prepare the potatoes:
Peel and grate the potatoes.

Squeeze out any excess moisture using a kitchen towel.

Mix the grated potatoes with vegetable oil, salt, and half of the cheddar cheese (150 g).

Press this mixture into a lightly greased baking dish to form a crust or base.

2. First Bake:
Bake the potato base at 200°C (390°F) for 30 minutes, or until golden and partially crisp.

3. Prepare the beef filling:
In a skillet, heat oil over medium heat.

Sauté the onion and garlic for 2–3 minutes.

Add ground beef and cook until browned.

Stir in the diced green peppers, tomato sauce, tomato paste, and seasonings (paprika, black pepper, cumin, thyme, salt).

Simmer for 5–7 minutes. Add chopped parsley at the end.

4. Assemble and bake:
Spread the beef mixture over the baked potato crust.

Top with the remaining cheddar cheese (150 g).

Return to the oven and bake for another 10 minutes at 200°C (390°F) until the cheese is bubbly and golden.

⏱️ Time & Servings
Prep: 20 min | Cook: 40 min
🍽️ Serves: 4–6

05/16/2025

MAKING RATATOUILLE From Pixar's Ratatouille
Ingredients
For the sauce:
1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

400 g (14 oz) canned crushed tomatoes

Salt and pepper to taste

1 tsp dried thyme or herbes de Provence

1 tbsp chopped fresh basil or parsley (optional)

For the vegetable topping:
1 zucchini

1 yellow squash

1 Japanese eggplant or small globe eggplant

2 Roma tomatoes

2 tbsp olive oil

Salt, pepper, and thyme to taste

👨‍🍳 Instructions
1. Make the sauce:
Heat olive oil in a pan over medium heat.

Sauté onion and garlic until fragrant.

Add chopped bell peppers and cook 5 minutes.

Stir in crushed tomatoes, salt, pepper, and thyme. Simmer 10–15 minutes.

Spread sauce in the bottom of a round or oval baking dish.

2. Prep the vegetables:
Thinly slice zucchini, squash, eggplant, and tomatoes into even 1–2 mm rounds (use a mandoline for best results).

3. Assemble the ratatouille:
Arrange the sliced vegetables in alternating colors in a spiral pattern over the sauce, slightly overlapping.

4. Season and bake:
Drizzle with olive oil.

Sprinkle with salt, pepper, and more thyme.

Cover with parchment paper or foil.

Bake at 190°C (375°F) for 40 minutes covered, then uncover and bake 10–15 minutes more until vegetables are tender and slightly caramelized.

5. Garnish and serve:
Top with fresh basil or parsley if desired.

Serve hot, warm, or even chilled with crusty bread or as a side.

⏱️ Time & Servings
Prep: 20 min | Cook: 50–60 min
🍽️ Serves: 4–6

Annys recipes

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