INTERNATIONAL FOODS

1 coffee cup of yogurt 2 cups of melted yogurt 3 coffee cups granulated sugar 2 eggs 1 coffee spoon of baking soda 2.5 cups of flour Mix the yoghurt, sugar, melted butter and egg in a deep bowl until the sugar dissolves. Slowly add the flour sifted with baking soda and mix with a spoon to make a very soft dough. Take walnut-sized pieces from this dough and roll it like a ball by hand. Dip one side of each of these dough balls into coarse granulated sugar and sparsely arrange them on a greased tray with the granulated sugar side up. Bake in a medium temperature oven until it turns pink.   ENJOY YOUR MEAL  

1,1 lbs chorizo ​​(Mexican beef sausage) 1,1 lbs  veal sausage 1 onion sliced ​​into rings 3 tablespoons of oil 1 pinch of garlic powder 1 pinch of salt 1 pinch of fresh sage leaves 1 pinch chopped fresh rosemary 1 pinch of chopped parsley 1 pinch chopped fresh thyme 1 pinch marjoram 1 pinch of black pepper   I heated the oil in the pan and started by turning the chorizos in the pan. I didn't fry it too much, I took the chorizos aside when they released a little oil, this time I added the onions that I had cut into rings to the next pot. I cooked it on medium heat slowly until the onions turned their colors and turned brown. When the onions turned brown and started to brown, I added the sausages, each of which I cut in half, to the pan. As the sausages got browned, I turned them on the other side so that they would brown on all sides. When they were, I put the chorizos back in the pan. I put chopped fresh rosemary and fresh sage leaves. They fidgeted toget

4 cups white flour 1¼ teaspoon dry yeast instantanée 2 tablespoons of margarine 2 cups poolish (french promontory) 1 teaspoon salt 1 glass of water If making by hand, mix the flour, salt and dry yeast in a large bowl. Add room temperature water and poolishi to the mixture and knead your dough for 7 minutes. For the next 3 minutes, knead the dough against the kitchen counter. Your dough will be quite soft and have a smooth consistency that sticks slightly to the touch. If you are using a mixer, attach the dough kneading apparatus to your mixer and take the flour, salt and dry yeast into the mixer bowl. Add room temperature water and poolishi to the mixture and knead for 5 minutes. For the next 2 minutes, increase the speed of the mixer and knead the dough at this setting. Your dough will be quite soft and have a smooth consistency that sticks slightly to the touch. Take the dough in a greased bowl and leave it at room temperature for 1 hour. Set the oven to 482 degrees a

1 pack of ramen noodles 1 onion 0,66 lbs minced meat half a bunch of dill Half a bunch of parsley 0,055 lbs of margarine 1 each leek carrot green pepper 1 red fresh pepper 1 teaspoon salt 1 teaspoon of dried mint 1 hard boiled egg Before starting to make ramen, let's put enough water to cover the ramen noodles we bought in a pot and cook them on medium heat to be boiled. While we keep our boiled ramen on the side, we take our meat into the pan and start roasting. When the meat is drained, add margarine and add finely chopped red pepper and green pepper. Let's chop the onion as edible and add it to the meat and continue frying. Chop the leeks and carrots into small pieces and add them to the meat, stir fry them. Let's add our meat to our ramen noodles that we boiled and mix until the ingredients are mixed. Let's serve by adding salt, dried mint and any desired spice. ENJOY YOUR MEAL    

0,22 lbs eggplant 2 tablespoons of grated cheddar 3 eggs 1 coffee cup of flour 1 bunch of parsley 1 cup of refined flower oil  Paste: 3 tablespoons of butter 1 1/4 coffee cups flour 5 coffee cups of milk 2 teaspoons of salt 1 small lemon Eggplants are left on a strong fire without peeling. They are cooked thoroughly until their skins are burnt all over, by holding the handle, the skins are peeled from top to bottom with a knife, and the eggplants are placed in a bowl containing 4 glasses of lemon water. When this work is done, butter and flour are added according to the measurements in a small saucepan and roasted for 2 minutes. Hot milk is added to these and mixed almost like beating and they are all taken care of with each other. After 1-2 minutes, it is removed from the fire, grated cheddar; salt, chopped parsley and eggplants left on one side are added to it, and beaten thoroughly with a fork. When they are all mixed together, they are stored in the refrigerator for 2 hours to cool

  0,40 lbs butter and margarine 0,40 lbs dark chocolate 3 eggs 0,66 lbs granulated sugar 0,22 lbs flour 0,066 lbs cocoa 0,26 lbs white chocolate, cut into small pieces 0,26 lbs milk chocolate cut into small pieces Preheat the oven to 356 degrees. Melt the dark chocolate and butter in a saucepan over low heat. In a separate bowl, beat the eggs with the sugar with a mixer until creamy. Slowly add the melted chocolate mixture to it and continue whisking with the mixer. Add the flour and cocoa and mix with a spoon. Add the white and milk chocolate chips and continue mixing with the spoon. Cover the bottom of a 9,54 inc square tray with greaseproof paper and pour the mixture. Bake in the heated oven for 35-40 minutes and remove from the oven. After cooling, cut into squares and serve.   ENJOY YOUR MEAL

For the sponge cake: 0,13 lbs sifted flour 0,13 lbs granulated sugar 2 eggs 0,044 lbs butter melted, cooled (0,22 lbs of the sponge cake you cooked will be used) For inside: 1,69 oz of milk 0,48 lbs chestnuts boiled, crushed 3,38 oz liquid cream 1,69 oz of milk 1,69 oz powdered sugar For the above: 0,22 lbs  dark chocolate 3,38 lbs liquid cream Nuts, almonds Preheat the oven to 356 degrees. Line the bottom of a small cake tin with greaseproof paper and grease the edges. For Sponge Cake: Beat the sugar and egg with a mixer on high until they become fluffy and white. Add the flour little by little and mix very slowly and little by little until the flour is mixed with a wooden spoon. Add the butter and mix in the same way, pour it into the container immediately and put it in the oven without waiting. Cook until the top is well browned.   For the inside: Add the crushed chestnuts, milk and powdered sugar and continue mashing. Beat the liquid cream well

4 eggs 1 spoon of oil 2 small tomatoes 2 sprigs of parsley salt, pepper Tomatoes are peeled, seeds removed and cut into small pieces. Eggs are broken into a porcelain bowl and whisked with a fork. Tomatoes, salt, pepper and parsley are added. The oil is heated in a pan, eggs are poured into it. It is mixed a couple of times as if the bottom is scraped. It is cooked by shaking until the watery state of the egg is gone. When it is fried, it is folded and served.   ENJOY YOUR MEAL  

2,2 lbs medium sized bell pepper ( 24-26 pcs ) 1,1 lbs low-fat ground beef 1 finely chopped large onion 1 cup of washed rice 2 tomatoes with 1 tablespoon tomato paste 2 tablespoons butter or margarine Washed and seeded peppers are placed in a deep pot. The stuffing is prepared by mixing ground beef, onion, rice, tomato paste or tomato, parsley, salt and some water in a separate bowl. The prepared stuffing is placed inside the peppers and the caps cut on the peppers are put on them. Margarine or butter is put on the peppers in small pieces, half a cup of water is added to the pot and cooked on a very slow fire for about 1 hour. It is served hot.   ENJOY YOUR MEAL  

1,18 inch 4-5 pieces of veal shank cut in thickness 1 handful of white flour Olive oil 2 cans of chopped tomatoes 2 sliced ​​carrots 2 celery 2 potatoes 2 onions 6-8 cloves of garlic 3-4 celery leaves 1 bay leaf 1 glass of broth 10-12 black pepper salt 1 orange 1 bunch of parsley   Dip the veal shank pieces in flour. Fry the shank slices that you have oiled and floured until they turn dark, rest the meat that has been processed. In the same pan, first fry the onions until they turn yellow. Add 5-6 of the garlic to the onions and cook until you smell it. Add the carrots and celery, cover and cook for another 5-6 minutes. Close the lid and let them cook slowly over low heat for 5-6 minutes. In the meantime, place your meats in an 3,93 inch deep baking tray of suitable size for your meat. Add the celery leaves, laurel and black peppercorns. Lay your onion mixture over the meat and add the potatoes. Pour the tomatoes, add the broth, salt according to your

0,44 lbs salmon fillet 12 halved Brussels sprouts A pinch of unrefined sea salt Black pepper For the sauce: 2 cloves of minced garlic Some grated ginger 1 tablespoon of maple syrup 1 tablespoon tamari 1 tablespoon sesame Half a teaspoon of sesame oil a pinch of pepper   Preheat the oven to 356 degrees and put parchment paper on the baking tray. Mince the garlic, grate the ginger and add the other marinade ingredients to a large bowl. Add the halved brussels sprouts to the bowl and drizzle all over with this sauce. Put the salmon fillets on the baking sheet. Add sea salt and pepper. Scatter the Brussels sprouts around the salmon and drizzle the remaining sauce over the fillets. Bake in the oven for 20 minutes. Remove the salmon from the oven and separate the middle to check if the fish is fully cooked. Serve the salmon with brussels sprouts ENJOY YOUR MEAL  

  4 small apples (peeled, cored, thinly sliced) 1 tablespoon of butter 1 tablespoon of brown sugar Half teaspoon cinnamon 1 tablespoon of walnuts 1 teaspoon of apple juice 2 teaspoons of lemon juice 8 puff pastry dough 1 egg (lightly beaten)   Mix the butter, sugar and cinnamon and add the apples. Cook over low heat, stirring occasionally, until the sugar dissolves. Strain the apple mixture into a bowl and separate the caramelized sauce. Process walnuts, apple sauce and lemon juice until smooth. Puff pastry dough 4,33 inch on a floured surface. Open it to cut rounds in diameter and cut 8 rounds. Place 4 dough pieces on a greased baking paper spread tray and brush them with eggs. Cut out 3,54 inc diameter dough from the middle of the remaining 4 doughs. Place the outer ring-shaped outer part on top of the large circles in the tray. Divide the walnut mixture in the middle of the dough you prepared, and place the apples on them. Bake uncovered for about 10 minutes in

  2 tablespoons of rose water 1 cup of corn flour 1 teaspoon of flour 1 packet of baking powder 0,22 lbs of white cheese 2 eggs Half a teaspoon of oil 2 tablespoons of butter 1 teaspoon of salt For the above: 4-5 rose petals 1 tablespoon of rose water 1 tablespoon of cream 1 teaspoon of honey   Take corn flour, flour, rose water, baking powder, salt and grated white cheese in a deep bowl and mix. Add the beaten egg, oil and melted butter and mix all the ingredients well. Sprinkle a little flour on the muffin molds and put 1 teaspoon of the mixture you prepared in them. Bake in a preheated 356 degree oven for 15-20 minutes and take it out of the oven and let it cool. For the top, wash the rose petals and remove the water with a paper towel. Finely chop and mix with rose water, cream and honey. Distribute on the warmed muffins and serve.

1 octopus 2,2 lbs Mirepoix (roasted mixed vegetables cut into cubes) 5 artichokes (canned in oil) 0,44 lbs kalamata olives 0,88 lbs cherry or bunch tomatoes 1 clove of garlic fresh basil Parsley Olive oil Black pepper crystal salt   Put the octopus in a CNS dish with Mirepoix and cook the Fish, Octopus with the core temperature sensor; Select the "well done" setting so that the octopus does not become too tender. When cooking is complete, cool the octopus, separate the legs, and cut the body into smaller pieces. Cut the tomatoes in half, cut the artichokes into quarters if they are small, into bite-sized pieces if they are large, and remove the pits from the olives. Mix with garlic, parsley, spices and olive oil, roast on the roasting and baking tray Garnish, cook on the "a la carte grill" setting for about 5-7 minutes. Marinate the octopus (or squid) in the same way with a little olive oil and garlic, salt and cook for 5 minutes.   Note

0,77 lbs Wheat flour and 0,33 lbs Rye flour  1+1/2 teaspoons Salt 0,055 lbs fresh yeast 10,14 oz Milk, warm some flour Dissolve the yeast in the warm milk by stirring. Knead with wheat flour, rye flour and salt until you get soft and smooth dough. Cover the dough and let it rise for 60 minutes at room temperature. Lightly knead the dough and prepare a round loaf, put it on a baking sheet or gourmet tray. Sprinkle some flour on top. Scratch the top of the bread lengthwise and width wise approximately 0,39 inc.deep and leave to rise again for 30 minutes at room temperature. If the bread is to be baked in the automatic programme, start it 10 minutes before the end of the rise time. ENJOY YOUR MEAL  

4 balls of water mozzarella 2 bell peppers 2 yellow bell peppers 2 cloves of garlic finely chopped 1 teaspoon of extra virgin olive oil juice of 1 lemon 4 fresh basil salt, pepper Preheat the oven at 392 degrees. Line the baking tray with greaseproof paper. After removing the inside of the peppers, divide it into 4 equal parts lengthwise with a knife. Place the crusts upside down on the baking tray and bake until well-cooked. After peeling the peppers you bought from the oven, peel them off. Prepare a sauce with garlic, extra virgin olive oil, lemon, salt and pepper in a bowl. Divide the mozzarella cheese, which you have drained, into four circles. Arrange the cheeses and peppers alternately in the middle of the plate you will serve. Drizzle with the sauce you used as the marinade. Garnish the center of the plate with basil leaves.   ENJOY YOUR MEAL  

3 carrots 4 medium potatoes 2 small onions 1/2 teaspoon of milk 1 tablespoon of butter Salt Black pepper Sausage   Chop and boil the carrots, potatoes and onions. After boiling, drain the water and add milk, butter, salt and pepper and mash. Cook the sausage in a pan. Spread the puree on the plate and serve by slicing the sausage on it. ENJOY YOUR MEAL  

6 pieces of toast bread 1 red onion 2 cucumbers 4 tomatoes 3 sprigs of basil 1 clove of garlic 1 teaspoon dried thyme juice of 1/2 lemon 1/2 teaspoon of olive oil Salt Black pepper   Cut the hard edges of the toasted bread with a bread knife and chop the remaining white parts into medium cubes. Season the cubes with salt, pepper and a little olive oil and bake at 180 degrees for 7-8 minutes. Chop the onion into small cubes. Peel the cucumbers and remove the seeds and slice them. Chop the tomatoes for edibles. Roughly chop the basil. Whisk the lemon juice, thyme and olive oil in a bowl until thick and flavor it with salt and pepper. Mix all the ingredients with the sauce and serve ENJOY YOUR MEAL  

  1 Glass of Water 1 Teaspoon of Fish Powder (Hon-Dashi) 1 Cup White-fleshed Fish, Cleaned and sorted 2 Tea Cups of Mushrooms 3 Red Hot Peppers, Thinly Sliced 3 Pieces of Dried Kaffir Lime Leaf 1 Tablespoon of Dried Lemongrass 2 Tbsp Fresh Ginger Grated or 3 Slices Dried Galangal 2 Tablespoons of Lime Juice 2 Tablespoons of Fish Sauce ½ Tablespoon Brown Sugar 1-2 Tablespoons of Hot Pepper Paste For service: 2 Tablespoons Fresh Coriander, Finely Chopped   Bring 1 cup of water and 1 teaspoon of fish powder to boil in a saucepan. After boiling, add lemongrass, grated ginger (or dried galangal slices) and lime leaves and boil for about 5 minutes over low heat. Then add the mushrooms, fish sauce, chili paste, lime juice and sugar and mix all the ingredients. Finally, add the thinly sliced ​​red peppers and fish to the pot. After boiling for about 3-4 more minutes, remove the soup from the stove. With the help of a spoon, take the lemongrass, lime leaves and

0,79 gallons of broth 1,1 lbs lean meat 1 tablespoon of tomato paste 4 large onions 0,44 lbs seasonal vegetables 2 egg whites 2 black peppercorns 1 clove 1 bay leaf When the meat stays in the machine, it is pulled and put in a bowl. Vegetables are finely chopped, washed and mixed in the meat bowl, 0,13 gallon of cold water is added, and tomato paste, black peppercorns, cloves, a bay leaf and 2 egg whites are added to the refrigerator after mixing. One day it is stored in the closet. The next day, it is taken out of the fridge and put in a pot. Pour 0,79 gallons of broth on it and put it on the stove. Slightly boiled. The oil on the face of the pan should be taken with a ladle. Onions are cooked in the oven for 3 minutes, waiting for blackening and thrown into the consommé. The pot is boiled for 5-6 hours on low heat. When the consommé becomes clear and shiny, it is taken down from the fire. After 15 minutes, it is taken with a ladle and filtered through cheesecloth. I

0,55 lbs yoghurt 2,2 lbs bone-in mutton 1 clove of garlic Salt Wash the fatty meat, chopped in egg size, well and put it in a pot that it will fill up to three-quarters of the way. Add some salt and close the lid of the pot. Cook on medium heat for the first five minutes and then for an hour and a half on low heat until the meat absorbs the juices it releases and begins to sizzle. Don't forget to stir once in a while. When it starts to sizzle, open the lid and cook for another 23-25 ​​minutes, stirring constantly. Add the garlic, pour the yogurt you whipped with a fork on top and serve immediately.   ENJOY YOUR MEAL  

  1 potato 1 carrot lemon   juice 3 tablespoons of oil 1 tablespoon mustard Peel, wash, cut and boil the potato. Peel, wash and cut the carrot. Squeeze the lemon. Mix all the ingredients together with oil and mustard until you get a homogeneous paste. Put this in an airtight container, then in the refrigerator. A variant of this is known as beet mayonnaise: you can use raw beets instead of potatoes. This would be delicious with rice. ENJOY YOUR MEAL

  1 glass of sugar 1 pack of whipped cream 1 cup of hazelnut kernels 0,48 lbs meringue          1 glass of water Milk   Roast the sugar and hazelnuts in a Teflon pan until they thicken and make croquant. Pour on a greased flat surface, cool and break into small pieces. Whisk the whipped cream with milk. Lay nylon in a hollow container and put twelve meringue grains in it. Crush the others with your hands, mix with whipped cream and croquant and pour into the bowl. Leave in the deep freeze for twenty-four hours. Turn the plate inside out, remove the plastic wrap and serve. ENJOY YOUR MEAL

0,55 lbs 1 size pasta 0,22 lbs minced meat 2 eggs 1 tablespoon of oil 2 tomatoes 1 onion 1/2 cup grated cheddar 2 phyllo dough 1 green pepper Pastas are boiled and filtered. Onion is chopped; minced meat and oil are fried after adding salt. Peeled and chopped tomatoes are also added. It is stirred for a few minutes and removed from the fire. Roasted minced meat, cheese, egg and pepper are added to the pasta and mixed. One of the dough is spread under the tray, pasta is poured on it. The other phyllo is poured on top and the overflowing parts of the phyllo below are turned over on itself and an egg is brushed on it. Bake in the oven for 20-25 minutes and serve.   ENJOY YOUR MEAL  

  1 coffee cup of lemon juice 2,2 lbs  shrimp 3/4 coffee cup olive oil 1/2 parsley 1 spoon of mustard 2 tablespoons of salt. Fill the small pot with water, add salt and let it boil. When it boils, add the shrimps and boil for 8-9 minutes. Filter your water. After removing the shells from the shrimps, place them neatly on a large plate, then mix the lemon, oil, mustard and finely chopped parsley in a small bowl with a fork, then pour over the shrimps and serve.   ENJOY YOUR MEAL

1 lettuce 3 oranges 1 potato juice of 2 lemons 0,35 lbs black grapes 2 coffee spoons of sugar 1 coffee spoon of salt Black pepper, parsley Wash the lettuce and chop it coarsely. Peel the boiled potatoes and oranges and soak them in lemon juice for 15 minutes. Cut the grapes in half and remove the seeds, then prepare the salad by mixing the chopped parsley, salt and pepper with the others. Pour the lemon juice in which you put the potatoes and oranges on them. Serve after keeping it in the refrigerator for a while. ENJOY YOUR MEAL

2,2 lbs of mutton 2 tablespoons of ghee 2 tablespoons of margarine 3 medium onions  2 medium tomatoes 1,1 lbs yellow potatoes 3 medium carrots 2.5 glasses of water 1/2 cup of canned peas 1/2 tablespoon of salt Ghee, margarine, peeled onions divided into eight according to the above measurements, meat cut into large cubes as bones by the arm and shovel, and tomatoes cut into quarters are put in a pot. Cook for 30 minutes on medium heat. When the meat is drained, salt and warm water are added to them, the lid of the pot is closed, and it is left to cook for 1 hour on a light medium heat. The pot is lowered and the potatoes cut into eight are scraped off the tops and carrots cut into two fingers each are placed in it. The lid of the pot is closed and it is cooked again for about an hour on low heat.   ENJOY YOUR MEAL  

  3 cups flour 1 egg 1 egg white 3 tablespoons of margarine 1 teaspoon salt half a glass of water 1 teaspoon vinegar Food base with minced meat, chicken, piece of meat, cheese, vegetables, etc. 1 egg 1 tablespoon of water   In a bowl, mix water, egg white, egg and vinegar and whisk well. Put the flour, salt and oil in a large bowl and mix well with the tip of your finger. The middle is opened and the liquid mixture is poured into it. Mix it all until it becomes a dough. It is kneaded on a floured surface, wrapped in plastic wrap and placed in the refrigerator to rest. It is kept in the refrigerator for an hour. Meanwhile, the desired interior is prepared, cooked and left to cool. The dough removed from the refrigerator is divided into meringue-sized pieces. It is placed on the floured counter, lightly floured and rolled out with a rolling pin. Fill the half of the dough that has been rolled out and put the stuffing on the other part of the dough. The curly edges

Chickpeas 1,1 lbs Onion 1 pc Bacon 0,22 lbs Chopped parsley 1 tablespoon Sausage 1 pc Oil 4 tablespoons Tomatoes 2 pcs 1 piece of sausage Carrot 3 pcs Meat  1,65 lbs   Chickpeas are soaked overnight and cooked in a pressure cooker. Finely chopped onions are fried. Finely chopped meat, bacon, sausage, sausage and tomatoes are added into it. It is cooked for a few minutes. Add diced carrots and water. When the meat is cooked, the drained chickpeas are added. Cook for another 15 minutes and serve garnished with parsley. ENJOY YOUR MEAL  

  Several chicken breasts What you need to marinate the chicken: 1 glass of yogurt (250 ml.) 1 tablespoon of lemon juice 2 teaspoons cumin 2 teaspoons of red chili powder 1 teaspoon cinnamon 2 teaspoons of black pepper 1 tablespoon of grated ginger Salt For sauce: 1 tablespoon of butter 1 small chopped garlic 2 teaspoons cumin 2 teaspoons of paprika 0,50 lbs of tomato puree 1 cup of cream   Mix the yogurt, lemon juice, cumin, red chilli powder, cinnamon, black pepper, ginger, salt and chicken well, put them in the fridge. If you have time, do it overnight, otherwise leave it for 1 hour, but the longer it waits, the better. I didn't do it on the grill, I threw it directly into the pan with the sauce, sautéed it until the chickens were. Melt the butter in a separate saucepan, add the garlic and fry for 1 minute. Add the cumin, red pepper powder and salt. Add your tomatoes and cream. Close the lid and leave on low heat for about 20 minutes (The sauc

Base: 1/2 cup dates 1/2 cup almonds Salt Cream: 3/4 cup cashews 2 spoons of lemon juice 1 lemon zest 3 spoons of coconut oil 1/3 coconut milk 1-3 tablespoons of maple syrup 1/4 cup blueberries Over: blueberry powder fresh blueberries Coconut Edible flower   Soak the dates you have removed the seeds in hot water for 15 minutes. Take it out and dry it. Throw the almonds in the blender and shred them. Add the dates and salt and mix until it becomes a paste. Pour the mixture into the spring form mold and put it in the refrigerator. To prepare the cream, put all the cream ingredients in the blender and mix until you get a smooth consistency. After pouring the cream into the cake mold, wrap it with cling film and leave it in the refrigerator for 4 more hours. Take it out of the fridge and let it sit at room temperature for 10-15 minutes. Sprinkle blueberry powder on top and garnish with other ingredients.  ENJOY YOUR MEAL

4 tablespoons of butter 1 pack of cocoa cream biscuits 4 tablespoons of sugar 1 cup cream cheese 0,80 lbs of cream 2 tablespoons of milk 2 packages of chocolate pudding To prepare the pudding, as much milk as indicated on the pudding package. Half a glass of chocolate chips For chocolate lasagne, first break the cream biscuits with a robot or by hand. After breaking the cream biscuits, take a pyrex in your hand and put the cracked biscuits in it. After putting it, take a small pan in your hand and put butter in it, put it on the stove and wait until it melts. After it melts, pour it all over the forty biscuits you put in my Pyrex. Take a bowl in your hand and put the sugar, cream cheese and milk in it and beat it with the help of a mixer. When the whipped cream cheese  mixture is ready, set it aside. Take a separate bowl in your hand and pour the whipped cream and prepare it according to the recipe on it. Mix the cream cheese mixture you whipped first and the whipped cream you prepared