Crab Rangoon Egg Rolls

 

Crab Cream Cheese Egg Rolls

Ingredients

• 1 tsp. garlic powder
• ½ lb. crab meat, flaked and cooked
• ½ tsp. onion powder
• 16 oz. cream cheese, softened
• 3 green onions, chopped
• 1-2 Tbsp. Worcestershire sauce
• 8 egg roll wrappers
• Oil for frying

Preparation

• Mix together the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined.
• Fold the crab meat into the mixture.
• Add 3 tablespoons of the mixture to the center of each egg roll wrapper.
• Fold in the ends of the egg roll wrappers and roll closed tightly, using a little water to seal the seam closed when you are done.
• Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C).
• Fry the egg rolls until golden brown and crispy.
• Drain on a paper towel-lined plate before serving.

Enjoy!

Potato Pancakes 1

 

Potato Pancakes

Ingredients

• 4 large russet potatoes
• 1 small onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional for extra fluffiness)
• Vegetable oil (for frying)
• Sour cream or applesauce (for serving, optional)

Preparation

Prepare the Potatoes

• Peel the potatoes and grate them using a box grater or food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Grate the Onion

• Peel and grate the onion. You can also squeeze out excess moisture if needed.

Mix Ingredients

• In a large bowl, combine the grated potatoes and onion.
• Add the eggs, flour, salt, pepper, and baking powder (if using). Mix until well combined.

Heat Oil

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.

Cook Pancakes

• For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon.
• Fry until the edges are golden brown and crispy, about 3-4 minutes per side. Flip and cook the other side until golden brown.

Drain and Serve

Remove the cooked pancakes from the skillet and drain on paper towels to remove excess oil.

Serve

Serve the potato pancakes warm, with a dollop of sour cream or a side of applesauce if desired.

Tips

• For crispier pancakes, make sure to squeeze out as much moisture as possible from the potatoes and onions.
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking.
• You can also add finely chopped herbs like chives or parsley to the batter for extra flavor.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (around 200°F or 95°C).

Mini Cherry Pies

 

Mini Cherry Pies

Ingredients

• 1 package of refrigerated pie crusts (2 crusts)
• 1 can (21 oz) cherry pie filling
• 1 egg, beaten (for egg wash)
• Granulated sugar (for sprinkling, optional)

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Crust

• Unroll the pie crusts on a lightly floured surface.
• Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough.
• Gently press each dough circle into the cups of a muffin tin, forming the base of the mini pies.

Fill the Pies

Spoon about 1-2 tablespoons of cherry pie filling into each dough-lined muffin cup.

Add the Top Crust

• With the remaining dough, cut out more circles or create lattice strips for the tops of the pies.
• If using circles, place them over the filling and crimp the edges with a fork to seal.
• If making a lattice, weave the strips over the filling and press the edges to seal.

Egg Wash and Sugar

• Brush the tops of the pies with the beaten egg to give them a golden color when baked.
• Sprinkle with a little granulated sugar for added sweetness and a slight crunch (optional).

Bake the Pies

• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pies to cool in the muffin tin for 10 minutes before carefully removing them.

Serve

Serve warm or at room temperature. These mini pies are delicious on their own or with a scoop of vanilla ice cream!

Enjoy your delightful mini cherry pies!

I made this cake without planning

 

Apple Pecan Cake with Vanilla Icing

Ingredients

• 3/4 cup of oil
• 2 cups of sugar
• 4 large eggs
• 3 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt
• 2 teaspoons of vanilla extract
• 3 1/2 cups of Granny Smith apples, chopped (about 3-4 apples)
• 1 cup of chopped pecans
• 1/3 cup of butter
• 1/2 cup of light brown sugar
• 1/2 cup of milk
• 1 teaspoon of vanilla extract (for icing)

Preparation Guide

Step 1: Preheat the Oven

Start by heating your oven to 325°F (163°C). This ensures your cake cooks evenly and rises well.

Step 2: Combine the Wet Ingredients

In a large bowl, mix together 3/4 cup of oil, 2 cups of sugar, and 4 large eggs. Use a whisk or an electric mixer to blend until smooth and well combined. The mixture should be light and slightly thick, indicating that the eggs and sugar are properly integrated.

Step 3: Prepare the Dry Ingredients

In another bowl, sift together 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of sea salt. Sifting ensures the dry ingredients are light and smooth, helping the cake to bake evenly.

Step 4: Mix in the Apples and Pecans

Gently fold in 3 1/2 cups of chopped Granny Smith apples and 1 cup of chopped pecans. The apples add moisture and a fruity flavor, while the pecans provide a delightful crunch. Ensure the apples and pecans are evenly distributed throughout the batter.

Step 5: Prepare the Pan

Generously grease and flour a tube pan or two loaf pans. This step is crucial to prevent the cake from sticking to the pan. Pour the batter into the prepared pan(s), spreading it evenly.

Step 6: Bake Until Perfectly Done

Place the pan(s) in the preheated oven and bake for about 1 hour. Check for doneness by inserting a toothpick into the center of the cake after 50 minutes. If it comes out clean or with only a few crumbs, the cake is done. If using loaf pans, check them around 50 minutes, as they may bake faster than a tube pan.

Step 7: Enjoy!

Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack. Enjoy your delicious Apple Pecan Cake with or without icing!

Moist Banana Cake with Cream Cheese

 

Banana Cake with Cream Cheese Frosting

Introduction

Banana cake is a classic dessert that perfectly blends the sweetness of ripe bananas with a moist and tender crumb. Topped with a rich cream cheese frosting, this cake is sure to be a hit at any gathering. Follow this simple recipe to create a delicious banana cake like the one shown in the image.

Ingredients

For the Banana Cake:

• 1 1/2 cups of ripe bananas, mashed (about 3 large bananas)
• 2 teaspoons of lemon juice
• 3 cups of all-purpose flour
• 1 1/2 teaspoons of baking soda
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 2 cups of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of buttermilk

For the Cream Cheese Frosting:

• 1/2 cup of unsalted butter, softened
• 8 ounces of cream cheese, softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

Prepare the Banana Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a small bowl, mix the mashed bananas with lemon juice and set aside.
3. In another bowl, combine the flour, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, then stir in the vanilla extract.
6. Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until combined.
7. Fold in the mashed bananas.
8. Pour the batter into the prepared baking pan and spread evenly.

Bake the Cake:

1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat the butter and cream cheese until smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until the frosting is smooth and creamy.

Frost the Cake:

1. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
2. Cut the cake into squares and serve.

Tips for Perfect Banana Cake:

• Ripe Bananas: Use very ripe bananas for the best flavor and sweetness.
• Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.

Enjoying Your Banana Cake:

This banana cake is perfect for any occasion, from birthdays to family gatherings. It pairs wonderfully with a cup of coffee or tea. Store any leftovers in the refrigerator to keep the frosting fresh.

Keywords:

Banana cake, Cream cheese frosting, Moist cake recipe, Easy dessert, Ripe bananas, Homemade cake, Classic dessert

Jerk Lemon Pepper Salmon

 

Jerk Lemon Pepper Salmon

Introduction

Jerk Lemon Pepper Salmon is a flavorful and aromatic dish that combines the bold, spicy notes of Jamaican jerk seasoning with the zesty brightness of lemon pepper. This dish offers a perfect balance of heat and tang, making it a fantastic option for seafood lovers looking to elevate their salmon dishes.

Whether baked, grilled, or pan-seared, this salmon recipe is sure to be a hit at any dinner table, offering a taste of the Caribbean with a fresh twist.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon lemon pepper seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bell pepper, sliced (optional, for garnish)
• 1/2 onion, sliced (optional, for garnish)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

Preheat the Oven (if baking):

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Salmon:

1. Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, ensuring they are evenly coated.
2. In a small bowl, mix the jerk seasoning, lemon pepper seasoning, salt, and black pepper. Generously rub this spice mixture onto both sides of each salmon fillet.

Cook the Salmon:

• Baking: Place the seasoned salmon fillets on the prepared baking sheet. Arrange lemon slices on top of each fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Grilling: Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down. Grill for about 5-7 minutes per side, depending on the thickness of the fillets. Add the lemon slices during the last few minutes of grilling.
• Pan-Seared: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes per side, until the salmon is crispy on the outside and cooked through. Add the lemon slices to the pan during the last few minutes of cooking.

Prepare the Garnish (Optional):

1. In the same skillet (if pan-searing) or a separate pan, sauté the sliced bell pepper and onion until tender, about 5 minutes. Season with a pinch of salt and pepper.

Serve:

1. Transfer the cooked salmon to serving plates. Squeeze fresh lemon juice over the fillets and top with the sautéed vegetables (if using).
2. Garnish with chopped parsley or cilantro for a fresh finish.

Enjoy:

Serve this delicious Jerk Lemon Pepper Salmon with your favorite sides and enjoy a burst of flavor in every bite!

Fluffy Japanese Cheesecake Recipe

 

Introduction

Baking a cake that is both visually stunning and incredibly delicious is a rewarding experience. The cake in the image—a light, fluffy, and delicate treat dusted with powdered sugar—is a perfect example of such a dessert.

This unique cake, often referred to as a Japanese cheesecake or soufflé cheesecake, combines the rich, creamy texture of traditional cheesecake with the airy lightness of a soufflé.

In this article, we will guide you through the steps to create this delightful cake, ensuring you achieve a perfect bake every time.

Fluffy Japanese Cheesecake Recipe

Ingredients

• 1 cup (200g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) milk
• 1/2 cup (100g) granulated sugar, divided
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 cup (30g) cake flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting

Instructions

Preparing the Batter

1. Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.
2. Melt and Mix: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and combined. Remove from heat and let it cool slightly.
3. Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.
4. Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.

Whipping Egg Whites

1. Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.
2. Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Combining and Baking

1. Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
2. Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
3. Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.
4. Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.

Finishing Touches

1. Cool: Remove the cake from the oven and

Hot Chocolate Brownie Bread Recipe

 

Hot Chocolate Brownie Bread Recipe

Two of my favorites in one bar! This is totally amazing! I know it’s not real bread, but it’s considered a quick bread, similar to banana bread. As you know, brownies are one of the most popular treats for the whole family. It seems like everyone loves brownies, so it’s easy to assume that everyone will love Hot Fudge Brownie Bread.

Ingredients:

• 1 box brownie mix
• 2 12-ounce jars hot fudge sauce
• 3 large eggs
• ⅓ cup canola oil
• Hot fudge sauce for topping

How to Make Hot Chocolate Brownie Bread:

1. Preheat the oven to 350°F and spray the loaf pan with Pam baking spray.
2. In a large bowl, stir together the brownie mix, 1 jar of hot fudge sauce, 3 large eggs, and oil until well combined.
3. Pour into the loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.
4. Allow to cool completely before placing on a rack.
5. Heat another jar of hot fudge sauce and pour over the bread.
6. Allow the hot fudge to harden before serving.

Chocolate Covered Almond

 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt

For the Topping:

• 200 grams dark chocolate, melted
• Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

1. Preheat your oven to 350°F (175°C).
2. Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
3. Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

1. Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
2. Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
2. Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
3. Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

Set the Chocolate:

1. Place the chocolate-covered cookies on a parchment-lined tray and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.

Serve:

1. Once the chocolate is set, serve the cookies or store them in an airtight container.

Enjoy your homemade chocolate-covered almond cookies with sesame seeds! They make a great treat for any occasion.

Apple Cinnamon Streusel Loaf

 

For the Streusel Topping:

• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small pieces

For the Loaf:

• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups diced apples (about 2 medium apples), peeled

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Make the streusel topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare the loaf batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the diced apples until evenly distributed throughout the batter.
7. Assemble the loaf: Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
8. Enjoy!

My Family’s Excitement

 

Ingredients:

When it comes to family meals, finding a dish that everyone can enjoy is often a challenge. But what if we told you there’s a recipe that’s not only delicious but also nutritious? Enter our exciting twist on oatmeal and zucchini, a dish that has our family jumping for joy. In this article, we’ll walk you through the simple steps of creating this mouthwatering treat, and why it’s a better choice than your regular pizza night. Get ready to tantalize your taste buds and make your family excited about mealtime!

The Ingredients You’ll Need

• 1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.
• Salt: To enhance the flavor and help drain excess moisture from the zucchini.
• 3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.
• 100g Grated Cheese: Provides that irresistible cheesy goodness.
• 2 Eggs: A binding agent that holds everything together.
• Pepper to Taste: Adds a hint of spice and flavor.
• Chives: Fresh herbs for a burst of color and flavor.

Preparing the Dish

Step 1: Preparing the Zucchini

1. Grate the zucchini and place it in a strainer.
2. Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.
3. After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

1. In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.
2. Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

1. Preheat your oven to 180°C (360°F).
2. Pour the zucchini mixture into a baking dish, spreading it evenly.
3. Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.
4. After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

The Inspiration Behind Lemon Cheesecake

 

Ingredients:

Crust:

• 3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired, and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl, whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set, then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with a hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

Enjoy!

Mouth chicken

 

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Preparation:

Prep the Chicken:

1. Start by seasoning the chicken breasts with salt and pepper on both sides.

Brown the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until golden brown on both sides and nearly cooked through, about 5-7 minutes per side.
3. Remove the chicken from the skillet and set aside.

Make the Sauce:

1. In the same skillet, add a bit more oil if necessary, then sauté the minced garlic for about 1 minute until fragrant but not burnt.
2. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
3. Stir in the honey, soy sauce, apple cider vinegar, chili flakes, and smoked paprika. Bring the mixture to a simmer.

Thicken the Sauce:

1. Stir the cornstarch and water mixture into the skillet. Continue to cook and stir until the sauce thickens, about 2-3 minutes.

Combine Chicken and Sauce:

1. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes, ensuring the chicken is well-coated and cooked through.

Garnish and Serve:

1. Garnish the chicken with chopped parsley and sesame seeds before serving.

Serving Suggestions:

This mouth-watering chicken is perfect served over a bed of steamed rice or alongside roasted vegetables or a fresh salad.

Tips for Success:

• Chicken Preparation: For even cooking, you can pound the chicken breasts to an even thickness before seasoning them.
• Adjusting the Heat: The chili flakes add a nice heat to the dish, but you can adjust the amount to suit your taste preferences.
• Sauce Variations: Feel free to add ingredients like ginger or orange zest to the sauce for an extra layer of flavor.

This “Mouth-Watering Chicken” recipe is sure to become a favorite, offering a perfect blend of flavors that will tantalize your taste buds and leave you craving more. Enjoy the rich, savory sauce and tender, juicy chicken that make this dish truly unforgettable!

Prime rib recipe

 

Prime rib is an incredibly tender, tender cut of beef with a bold flavor that doesn’t require marinating. In fact, cooking prime rib is one of the easiest things to do in the kitchen.

Buying a roast can be confusing because the same piece of meat has so many different names. “Prime rib” is the most famous term, but “prime” actually describes the quality of the meat, not the cut. (The three best grades of beef are Prime, Choice, and Select.)

Meat labeled “Prime” is sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for a roast that says “rib roast,” “rib roast,” or “rib roast.”

Ingredients:

• 1 prime rib roast, 5.75 pounds (2 bones)
• No measurements here. Just generous amounts of the following:
• Butter at room temperature
• Provence herbs
• Fresh bell pepper
• Kosher salt – generous amount

Preparation:

1. Preheat the oven to 500 degrees Fahrenheit (this should be an accurate temperature).
2. Place the roast beef, rib side down, in the roasting pan.
3. Stir pepper and herbs into butter until well blended.
4. Spread the butter mixture over the surface of the prime rib. The more, the better.
5. Spread coarse salt over the entire surface of the butter. Be very generous. Use more than you think you should here. Most of the salt will run off, leaving very little on the meat. I cannot stress your “generosity” enough.
6. Place the roast in the oven at 500° for 30 minutes. The time will depend on the size of the roast.
7. After 30 minutes, simply turn off the oven and walk away for 2 hours. Yes, go away. Do not open or manipulate the door or anything else. Imagine that the barbecue does not exist.
8. After 2 hours, remove the roast, cut it up, and serve. You can remove the ribs for easier slicing. It’s even easier to get 4 generous servings out of the roast. Save the bones! Serve with horseradish juice or sauce, etc. You will definitely love this method. You’ll get a tender, succulent roast between rare and medium-rare. Excellent!

Enjoy!

Chicken and hashbrown casserole

 

Chicken and Hashbrown Casserole Recipe

This recipe for Chicken and Hashbrown Casserole is really tasty! It is very smooth and flavorful, with a fantastic crispy topping. You can easily put this together quickly, making it the ideal recipe for when you’re busy.

This chicken and potato casserole is a common dinner dish in our house. It’s even quicker if you use pre-cooked chicken! This recipe is smooth, full of taste, and always a hit with my family.

It’s also one of my favorite recipes to make when we have guests over. You don’t have to be fancy when you have visitors.

Ingredients

• 2 pounds of frozen hashbrowns, Southern style
• 2 cups of shredded cheddar cheese
• 1 cup of frozen peas and carrots
• 2 tablespoons of sour cream
• 1/2 cup of canned corn, drained
• 1 can of cream of chicken soup
• 3 cups of shredded chicken
• 1/3 cup of milk
• 2 cups of bread crumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the hashbrowns at the bottom of a 9x13 inch baking dish.
3. In a large bowl, combine all the remaining ingredients except for the bread crumbs until well mixed.
4. Spread the mixture over the hashbrowns.
5. Top the casserole with bread crumbs and bake for 1 hour.
6. Enjoy!

Nutrition Facts

Calories: 516 | Carbs: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g

Enjoy!

Whenever I serve this dish the house

 

Looking for a dish that’s both comforting and hearty?

Dive into this Slow Cooker Thick & Chunky Beef Stew recipe. With its blend of juicy beef, robust vegetables, and a flavorful broth, this stew is the perfect remedy for cold nights. It’s not just a meal; it’s an experience.

I still recall the chilly winter night when I first introduced this stew to my family. The tantalizing aroma of beef and spices was irresistible. The first bite? Silence. The delectable beef, the colorful veggies, and the intricate flavors made us pause and savor. That night, we felt more than just full; we felt the warmth of a genuine home-cooked meal.

Slow Cooker Thick & Chunky Beef Stew Recipe

Ingredients:

• 1 pound lean cubed chuck beef (room temperature)
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 sliced carrots
• 3 sliced celery stalks
• 1/2 cup chopped roasted bell peppers
• 2 peeled and diced potatoes
• 1 chopped yellow onion
• 2 minced garlic cloves
• 1 bay leaf
• 3 sprigs of fresh thyme or 2 teaspoons dried thyme
• 1/4 cup all-purpose flour
• Olive oil
• Salt and pepper (to taste)

Instructions:

1. Pat dry the beef cubes using a kitchen or paper towel. Season them with salt and pepper. Coat each cube in flour, ensuring to dust off any excess.
2. Heat olive oil in a pot over medium heat. Brown the beef cubes in batches.
3. Transfer the browned beef and the rest of the ingredients (including the juices from the pot) into the slow cooker.
4. Let it cook on a low setting for 6 to 8 hours. Before dishing out, remember to discard the bay leaf.

This Slow Cooker Thick & Chunky Beef Stew promises a blend of delightful flavors. Every bite will give you the richness of beef, the freshness of vegetables, and the depth of the broth. It’s more than just a dish; it’s an emotion. So, give this recipe a try and relish the joyous moments it brings to your dinner table.

Enjoy!

Cheesy Baked Potato and Vegetable Casserole

 

Ingredients

• 3 large potatoes
• 1 onion
• 1 carrot
• 1 bell pepper
• 2 tomatoes
• 2 eggs
• 1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
• 4 tablespoons flour (100 g / 3.5 oz.)
• 150 grams cheese (5.3 oz)
• Parsley, chopped
• Italian herbs, to taste
• Salt, to taste
• Black pepper, to taste
• Sunflower oil, for frying

Directions

1. Prepare the potatoes: Peel and slice the potatoes. Soak them in water for 15 minutes, then drain.
2. Sauté the onion: Chop the onion and fry in sunflower oil until transparent.
3. Add the carrot: Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
4. Prepare the batter: In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
5. Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
6. Bake the base: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
7. Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
8. Top the casserole: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
9. Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish and serve: Sprinkle with chopped parsley before serving.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with crusty bread to soak up any extra sauce.

Cooking Tips

• Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
• Adjust the seasoning to your taste preference.

Nutritional Benefits

• Potatoes provide vitamins C and B6, potassium, and fiber.
• Carrots and bell peppers add vitamins A and C, as well as antioxidants.
• Cheese adds calcium and protein.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free Option: Use a gluten-free flour blend if needed.

Soft Vanilla Milk Bread

 

Ingredients

• 230 ml lukewarm milk (about 1 cup)
• 1/2 tbsp sugar
• 8 g dried yeast (about 2 tsp)
• 1 egg
• 8 g vanilla sugar (about 1 tbsp) or 1 tsp vanilla extract
• 1/2 tsp salt
• 360 g flour (about 2 3/4 cups)
• 31 g butter, softened (about 2 tbsp)
• Icing sugar for dusting
• Oil for frying

Instructions

1. Activate Yeast:
   • In a small bowl, combine the lukewarm milk and sugar.
   • Sprinkle the dried yeast over the milk mixture.
   • Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix Wet Ingredients:
   • In a large mixing bowl, beat the egg and add the vanilla sugar (or vanilla extract).
   • Pour in the yeast mixture and stir until well combined.
3. Combine Dry Ingredients:
   • Add the flour and salt to the wet mixture.
   • Mix until a dough forms. The dough should be slightly sticky but manageable.
4. Knead the Dough:
   • Add the softened butter to the dough.
   • Knead the dough until it is smooth and elastic, about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
5. First Rest:
   • Cover the dough with a clean kitchen towel.
   • Let it rest in a warm place for 30 minutes, or until it has doubled in size.
6. Shape the Dough:
   • Punch down the dough to release the air.
   • Divide the dough into equal portions and shape them into balls or your desired shapes.
   • Place them on a baking tray lined with parchment paper.
7. Second Rest:
   • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
8. Fry the Doughnuts:
   • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).
   • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
   • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
   • Remove the doughnuts with a slotted spoon and drain on paper towels.
9. Dust with Icing Sugar:
   • Once the doughnuts have cooled slightly, dust them with icing sugar.

Turkish milk bread in a pan

 

Ingredients

• 500 g (1 pound) flour
• 150 ml (5 fl. oz) warm milk
• 150 ml (5 fl. oz) warm water
• 1 tsp salt
• 2 tbsp dry yeast
• 3 tbsp olive oil
• Chopped parsley
• Chili flakes

Instructions

1. Mix yeast and salt into the flour with a whisk. Add the warm milk and water, and knead just until the liquids are absorbed.
2. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
3. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
4. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
5. Each flatbread should be rolled out and placed on a pan over medium-high heat.
6. Cook for 5–6 minutes (2.5-3 minutes on each side).
7. Each flatbread should make a pocket in the middle when you flip it over.
8. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

HOMEMADE PANCAKES

 

Fluffy Pancakes Recipe

Ingredients:

• 4 eggs
• 250 g of flour
• 30 cl of milk
• 4 tbsp sugar
• 2 tsp baking powder
• 2 pinches of salt
• Oil

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Preparation:

1. Separate the egg whites from the yolks. Mix the yolks with the milk.
2. Add the sugar, flour, baking powder, and salt to the yolk mixture and stir until you get a smooth paste.
3. Beat the egg whites until stiff peaks form and gently fold them into the batter.
4. Heat and grease a frying pan with a little oil. Place 2 to 3 small ladles of batter in the pan, spacing them apart. Cook for a little less than 1 minute.
5. Flip the pancakes and cook until golden brown. Place them on a plate and continue cooking until the batter is used up.
6. Serve hot with maple syrup and pecans.

Enjoy your delicious homemade pancakes!

No-Bake Childhood Dream Dessert

 

No-Bake Childhood Dream Dessert

Ingredients:

For the Layers:

• 250 ml (8.5 fl oz) water
• 3 g (0.1 oz) instant coffee
• 400 g (14 oz) cocoa biscuits
• 300 ml (10 fl oz) whipping cream
• 200 g (7.1 oz) dark chocolate
• 150 ml (5.1 fl oz) whipping cream (for dark chocolate ganache)
• 100 g (3.5 oz) white chocolate
• 2 g (0.1 oz) cinnamon

For the Cream:

• 70 g (2.5 oz) starch
• 70 g (2.5 oz) flour
• 200 g (7.1 oz) sugar
• 10 g (0.4 oz) vanilla sugar
• 1 egg yolk
• 1.6 liters (54 fl oz) milk
• 80 g (2.8 oz) vanilla flavored cream mix

Preparation:

1. Prepare the Coffee Mixture: Mix the instant coffee with 250 ml of water until dissolved. Set aside to cool.
2. Whip the Cream: In a mixing bowl, whip 300 ml of whipping cream until stiff peaks form. Refrigerate until needed.
3. Make the Chocolate Ganache:
   • Dark Chocolate Ganache: Heat 150 ml of whipping cream without boiling it. Pour over the 200 g of dark chocolate, let it sit for a minute, then stir until smooth. Set aside to cool.
4. Prepare the Vanilla Cream:
   • In a saucepan, mix the starch, flour, sugar, vanilla sugar, and egg yolk with a portion of the milk to create a smooth paste.
   • Heat the remaining milk in a separate pan. Gradually add the milk mixture to the hot milk, stirring constantly to avoid lumps.
   • Cook over low heat, stirring frequently, until the mixture thickens. Remove from heat, and mix in the vanilla flavored cream mix. Let cool, stirring occasionally to prevent a skin from forming.
5. Assemble the Dessert:
   • Dip the cocoa biscuits in the coffee mixture and arrange them in a layer at the bottom of your dish.
   • Spread half of the vanilla cream over the biscuits.
   • Add another layer of coffee-dipped biscuits.
   • Spread the whipped cream over the second layer of biscuits.
   • Pour the dark chocolate ganache over the whipped cream.
   • Drizzle the melted white chocolate and sprinkle cinnamon over the top.
6. Refrigerate: Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set.

Enjoy!

Indulge in this rich and delightful no-bake dessert, perfect for satisfying your sweet tooth with layers of creamy, chocolaty goodness.

Cocoa Banana Oatmeal Bake

 

Oatmeal and Cocoa Bake

Ingredients:

• 1 cup oatmeal
• 1 tablespoon cocoa powder
• 30g walnuts, chopped
• 1 teaspoon vanilla sugar
• 30g ground almonds
• 30g oat flakes
• 1 banana, mashed
• 160ml water

Directions:

1. Preheat the Oven: Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.
2. Mix Dry Ingredients: In a large bowl, combine the oatmeal, cocoa powder, chopped walnuts, vanilla sugar, ground almonds, and oat flakes. Mix well to evenly distribute the ingredients.
3. Add Wet Ingredients: Add the mashed banana and water to the dry mixture. Stir thoroughly until all ingredients are well combined.
4. Prepare the Baking Dish: Lightly grease a baking dish with oil to prevent sticking. Pour the oatmeal mixture into the prepared dish and spread it evenly.
5. Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bake to cool slightly before serving. Enjoy warm for a comforting dessert or at room temperature for a quick snack.

Serving Suggestions:

• Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat.
• Pair with a hot cup of coffee or tea for a satisfying snack.
• Enjoy with fresh berries or a drizzle of honey for added sweetness.

Cooking Tips:

• For a richer flavor, add a handful of dark chocolate chips to the mixture.
• Substitute the walnuts with pecans or hazelnuts for a different nutty flavor.
• Use almond milk instead of water for a creamier texture.

Nutritional Benefits:

• Oatmeal: Provides fiber, vitamins, and minerals, promoting digestive health and sustained energy.
• Banana: Adds natural sweetness and is rich in potassium and vitamins B6 and C.

JANET’S RICH BANANA BREAD

 

Janet’s Rich Banana Bread

Ingredients:

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Preparation:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.
3. In a separate bowl, blend together the flour, baking soda, and salt.
4. Gradually stir the dry ingredients into the butter mixture until smooth.
5. Gently fold in the sour cream, walnuts, and sliced bananas.
6. Pour the batter evenly into the prepared loaf pan.
7. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy!

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

GERMAN CHOCOLATE CAKE

 

German Chocolate Cake

Ingredients:

Cake:

• 1 pkg. (4 oz) Baker’s German Sweet Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

Coconut-Pecan Frosting:

• 4 egg yolks
• 1 can (12 oz) evaporated milk
• 1-1/2 teaspoons vanilla
• 1-1/2 cups sugar
• ¾ cup (1-1/2 sticks) butter
• 1 pkg. (7 oz) coconut
• 1-1/2 cups pecans, chopped

Preparation:

1. Preheat the oven to 350°F. Line the bottoms of 3 (8" or 9") round cake pans with parchment paper. Grease the sides of the pans.
2. Microwave the chocolate and water in a large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until the chocolate is completely melted.
3. Mix the flour, baking soda, and salt in a bowl; set aside.
4. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
5. Add the flour mixture alternately with the buttermilk, beating well after each addition.
6. In a separate small bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold into the batter.
7. Pour the batter evenly into the prepared pans.
8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a small metal spatula around the cake layers. Cool in pans for 15 minutes, then remove the layers from the pans and transfer to wire racks. Remove the parchment paper and let the cake layers cool completely.
9. Spread the coconut-pecan frosting between the cake layers and on top of the cake.

Coconut-Pecan Frosting:

1. In a large saucepan, beat the egg yolks, evaporated milk, and vanilla with a wire whisk until well blended.
2. Add the sugar and butter and cook over medium heat until thickened and golden brown, stirring constantly.
3. Remove from heat and stir in the coconut and pecans. Mix well.
4. Cool the frosting to your desired consistency before spreading on the cake. This recipe makes about 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.

Enjoy!

You may also like:

• Baked Leche Flan
• Cajun Shrimp and Steak Alfredo Pasta
• New York Style Cheesecake
• Vegetable Beef Soup

Easy Hamburger Casserole Recipe

 

Ingredients:

• 1 (1lb) box medium pasta shells
• 1lb ground beef
• 2 (10oz) cans tomato soup
• 2 cups shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup water
• Garlic, salt & pepper to taste

Preparation:

1. Cook and drain the pasta according to the package directions.
2. Meanwhile, preheat your oven to 375°F and grease a 9×13 baking dish.
3. In a large skillet, brown and chop the ground beef with garlic powder, salt, and pepper (or any seasoning of your choice).
4. Add the cooked pasta, tomato soup, 1/2 cup of water, and HALF of the cheese to your skillet with the browned beef. Stir and cook for 2-3 minutes over medium heat.
5. Pour the mixture into your greased dish and top with the remaining cheese.
6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes. (Optional: Turn the broiler on for the last 2-3 minutes to brown the cheese.)
7. Serve immediately and store any leftovers in the fridge for up to 3 days.

Enjoy!

This is so tasty, I found it hard to believe

Quick 3-Ingredient Apple Danish: Your Perfect Breakfast Treat

Who can resist the alluring combination of fresh apples encased in a crisp, buttery pastry? With its roots in Danish traditions, this minimalist 3-Ingredient Apple Danish is an effortlessly charming treat. A surefire hit for breakfast or snacking, this pastry doesn’t just boast simplicity in ingredients but also in preparation.

Tasting Tip: To experience it at its prime, savor this Danish fresh out of the oven. Its allure is perfectly complemented by a steaming cup of coffee or a cool glass of milk. And if you’re feeling particularly indulgent, a splash of caramel or a spoonful of vanilla ice cream takes it to another level of deliciousness. For a more rounded meal, partner it with fresh fruit slices or a light salad.

3-Ingredient Apple Danish Recipe

Ingredients:

• 2 puff pastry sheets
• 2 medium apples (peeled, cored, and quartered)
• 1/3 cup baker’s sugar (keep a bit extra for a final dusting)

Preparation:

1. Preheat your oven to 425°F.
2. In a saucepan, simmer the apple quarters in water for about 4 minutes or until they just begin to soften. Drain the water, mix in the sugar, and allow the mixture to cool.
3. Segment each pastry sheet into six equal rectangles.
4. Dampen the edges of a rectangle, then center your sweetened apple. Top it off with a slit pastry piece.
5. Press the edges together to form a sealed parcel. Repeat the process to make all six parcels.
6. Position the pastries on a parchment-covered baking tray and lightly dust them with sugar.
7. Bake for 12-15 minutes until they achieve a crispy, golden perfection.
8. Relish the freshly baked Apple Danish while it’s still warm to capture its full essence. If there are any leftovers (a rare occurrence!), store them in the fridge in a sealed container. Warm them up slightly before serving next time, and they’ll be as good as new!

Enjoy!

You may also like:

• Baked Leche Flan
• Cajun Shrimp and Steak Alfredo Pasta
• New York Style Cheesecake
• Vegetable Beef Soup

Cheesy Beef Empanadas

 

Ingredients:

• 2 tablespoons olive oil
• 1 small white onion (diced)
• 1 jalapeño (deseeded and diced, optional)
• 2 garlic cloves (minced)
• 1 lb ground beef
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon ground dried oregano
• 12-15 6-inch round empanada wrappers
• 8 oz Colby jack cheese (freshly grated)
• 1 egg
• 2 tablespoons water

Preparation:

1. Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat, or spray with non-stick spray.
2. Add the olive oil to a large skillet over medium heat and add the diced onion once hot. Cook, stirring often, until the onion becomes translucent.
3. Add the jalapeño and cook for another three minutes. Add the minced garlic and cook for another minute, or until it becomes fragrant.
4. Add the ground beef to the skillet and sprinkle in the salt, pepper, cumin, and oregano. Stir to combine.
5. Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and is cooked through. Drain off the rendered fat, set the pan aside, and let it cool for 10 minutes.
6. Once cooled, add a spoonful of the beef mixture to the center of an empanada wrapper and top with a tablespoon of grated cheese.
7. Fold the wrapper in half, pinch the edges around the border, and twist the edges into a classic empanada border or use a fork to press in the edges to seal.
8. Place the empanadas on the prepared baking trays, leaving room for spreading.
9. In a small bowl, beat the egg and water together, then brush it over the empanadas.
10. Bake the empanadas for 25 to 27 minutes or until light and golden on top.
11. Remove from the oven and let them cool for 10 minutes before serving.

Enjoy!

Easy savory pancakes recipe

 

Ingredients:

• 2 Eggs
• 1.5 cups Milk
• 1.5 cups Water
• 1 tablespoon Sugar
• 1 teaspoon Yeast
• 1 teaspoon Baking Soda
• 3.5 cups Flour
• 1 teaspoon Salt
• 1 Green or Red Pepper
• 1 Tomato
• 1 Potato
• 120 grams Cheese (any kind, except processed)

Preparation:

Prepare Batter:

1. In a mixing bowl, beat 2 eggs.
2. Add 1.5 cups of milk and 1.5 cups of water to the eggs.
3. Stir in 1 tablespoon of sugar.
4. Add 1 teaspoon each of yeast and baking soda.
5. Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.
6. Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.
7. Let the batter rest and rise for about 15-20 minutes.

Prepare Vegetables and Cheese:

1. Dice 1 green or red pepper.
2. Dice 1 tomato.
3. Peel and grate 1 potato.
4. Grate 120 grams of cheese (choose any kind, except processed).

Combine Batter and Ingredients:

Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batter.

Cook Pancakes:

1. Heat a pan or griddle over medium heat.
2. Pour ladlefuls of the batter onto the hot surface to form pancakes.
3. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.

Serve and Enjoy:

Once cooked, serve the savory pancakes hot. These pancakes are versatile and can be enjoyed as a wholesome and budget-friendly meal.

Creamy dessert with very simple and easy to make

 

Using only a handful of basic, readily available ingredients

Delicious and easy-to-make dessert made with creamy ingredients.

Creamy desserts are inherently reassuring in the dessert realm. Rich and decadent, creamy desserts like velvety puddings and silky cheesecakes are the perfect way to indulge in sweets without sacrificing texture or flavor. Never worry if you’re in the mood for a creamy treat but despise spending a fortune on unusual ingredients or spending all day in the kitchen making it. With only a few simple ingredients, you can whip up this velvety dessert in no time at all. Indulge in a delectable dessert that will wow with its velvety smoothness and foolproof ease.

Ingredients:

• Two cups of heavy cream
• 14 ounces (one can) of sweetened condensed milk for baby
• 1/8 teaspoon of vanilla extract
• Toppings: fruits, crumbled cookies, chocolate shavings, caramel sauce, sliced fruits, fresh berries

Instructions:

1. Set aside to cool: Set aside at least fifteen to twenty minutes before you start to cool the bowl and beaters or whisk. Because of this, the cream will whip up more quickly and keep its form better.
2. Whip the cream: After the bowl and beaters have cooled, add in the heavy cream and whip until stiff peaks form. Use a hand mixer or stand mixer with the whisk attachment on medium-high speed. Be careful not to overwhip, as this can cause a gritty texture.
3. Whisk in Sweetened Condensed Milk: When the cream has soft peaks, slowly pour in the sweetened condensed milk while whisking constantly. This will make the dish sweeter and creamier.
4. Integrate Vanilla Extract: Gradually whisk in the vanilla extract while beating the mixture to a thick, velvety consistency.
5. Set and Chill: Spoon the whipped topping into a platter or individual dessert cups. Refrigerate for at least two to three hours, or until the dessert has set and cooled completely.
6. Present and Savor: Take the dessert out of the fridge and garnish with your favorite toppings: sliced fruits, crumbled cookies, fresh berries, chocolate shavings, caramel sauce, etc. Serve immediately and enjoy!

Different Kinds:

While the aforementioned recipe offers a foundation for a quick and easy creamy dessert, the possibilities for alteration and individualization are practically limitless. Here are some alternatives to consider:

• Flavor Variations: Try infusing the dessert with cocoa powder, instant coffee granules, citrus zest, or flavored extracts like peppermint, almond, or coconut.
• Add-Ons: Enhance texture and flavor by folding in chopped nuts, chocolate chips, crumbled cookies, or dried fruit before chilling.
• Dairy-Free Options: For a vegan-friendly twist, use coconut cream or a dairy-free whipped topping instead of heavy cream.

These creamy desserts are delicious and delightful. Impress your friends and family with your creamy masterpiece—it just takes a few simple ingredients and easy steps. This easy creamy dessert will quickly become a go-to, whether you enjoy it plain or with your favorite toppings. Indulge in your cravings for something creamy today. It will satisfy your taste buds.

Enjoy!

Layered Chocolate Cake with Creamy

 

Chocolate Cake with Creamy Filling and Ganache

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Creamy Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 oz semisweet or dark chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter (optional, for shine)

For the Vanilla or White Chocolate Frosting (Optional):

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 4 oz white chocolate, melted and cooled (optional)

Instructions

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Reduce the speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth (it will be thin).
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Creamy Filling:

1. In a medium bowl, beat the cream cheese until smooth.
2. Gradually add the powdered sugar and continue to beat until well combined.
3. Add the heavy cream and vanilla extract, and beat until the mixture is light and fluffy.
4. Chill in the refrigerator until ready to use.

Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth.
5. Stir in the butter if using. Let the ganache cool slightly before using.

Prepare the Frosting (Optional):

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and beat until smooth.
3. Add the vanilla extract and heavy cream, and continue to beat until light and fluffy.
4. If using, fold in the melted white chocolate until well combined.

Assemble the Cake:

1. Place one layer of the chocolate cake on a serving plate.
2. Spread the creamy filling evenly over the top.
3. Place the second cake layer on top.
4. Pour the chocolate ganache over the cake, allowing it to drip down the sides.
5. If desired, pipe the frosting around the edges of the cake for decoration.

Serve:

Allow the cake to set for about 30 minutes before slicing. Serve and enjoy this rich, decadent chocolate cake!

This layered chocolate cake with creamy filling and ganache is sure to impress and delight any chocolate lover. Enjoy!