Favorite delicious slow cooker chicken

 

Ingredients:

• 3 pounds skinless chicken breast, sliced
• 3/4 cup low sodium soy sauce
• 3/4 cup brown sugar
• 1/3 cup rice vinegar
• 2 garlic cloves, minced
• 3/4 teaspoon ground ginger
• 4 tablespoons ground corn
• 1/4 cup hot water
• 1/4 cup chopped green onion

Instructions:

1. Place the chicken cut side down in the bottom of the slow cooker.
2. In a separate bowl, mix the soy sauce, brown sugar, rice vinegar, minced garlic, and ground ginger. Pour this mixture over the chicken.
3. Close the slow cooker and cook for 5 hours.
4. Once the chicken is cooked, remove it from the slow cooker. In a small bowl, mix the ground corn and hot water until smooth. Gradually add this mixture to the remaining sauce in the slow cooker to thicken it.
5. Return the chicken to the slow cooker and ensure it is covered with the sauce.

ENJOY!

Tuna Pie

 

Ingredients:

• 800 g potatoes, peeled and chopped
• 70 g butter
• 3/4 cup milk, plus 1 1/2 cups extra
• 1 large leek, light part only, cut in half lengthwise, thinly sliced
• 1/3 cup plain flour
• 1/2 cup low-fat cream
• 150 grams frozen mixed vegetables
• 2 cans of tuna, drained and mashed
• 2 tablespoons chopped parsley
• 2 frozen hard-crust pastry sheets, thawed

Instructions:

1. Place the potatoes in a large bowl and cover with cold water. Bring to a boil and cook for 10 minutes or until tender. Drain and return to the pan.
2. Place the pan on low heat. Add 30g of butter and ¾ cup of milk; mash the potatoes until almost smooth. Season to taste.
3. Meanwhile, melt the remaining butter in a saucepan over medium heat.
4. Add the sliced leeks and cook, stirring, for 3 minutes or until tender.
5. Add the flour and cook, stirring, for 1 minute or until the mixture starts to bubble.
6. Slowly add the extra milk, stirring constantly until the mixture is smooth. Stir in the cream and continue cooking for 3 minutes or until the sauce boils and thickens.
7. Add the frozen vegetables, tuna, and parsley. Remove from heat and set aside to cool slightly.
8. Preheat the oven to 180°C (350°F).
9. Gently press the pastry sheets into a 20 cm round pie dish. Use a fork to crimp the edges of the dough and prick the bottom all over. Bake for 10 minutes.
10. Pour the cooled tuna mixture into the pastry shell and top with the mashed potatoes.
11. Bake for 25 minutes or until the top is golden brown. Let the pie rest in the dish for 10 minutes before slicing and serving hot.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

CHERRY BARS RECIPE

 

Ingredients:

• 3/4 cup light butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 cup white flour
• 2 tablespoons white flour
• 2 cups oat flakes
• 1 cup cherry spread (Double Fruit type)

Instructions:

1. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
2. Add the egg and vanilla, and beat until combined.
3. In a separate bowl, mix together whole wheat flour, white flour, and baking powder.
4. Gradually add as much of the dry ingredients as possible to the butter mixture and beat on low speed.
5. Using a wooden spoon, stir in the remaining dry ingredients and oat flakes.
6. Save 125 ml of the oatmeal mixture for later. Press the remaining mixture into a lightly greased 13" x 9" pan.
7. Spread the cherry paste over the mixture in the pan.
8. Sprinkle the reserved oatmeal mixture over the cherry paste.
9. Bake in a preheated oven at 180°C (350°F) for about 35 minutes or until golden brown.
10. Remove from the oven and place the pan on a wire rack to cool.
11. Once cooled, cut into strips and serve.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

Butter biscuits for swimming

 

Butter Biscuits

Butter Biscuits for Swimming

Written by admin on May 23, 2024 in ALL RECIPES

Ingredients:

• Three large potatoes, for six servings
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon parsley flakes
• 1/4 cup of grated Parmesan cheese, plus more to taste if desired

Instructions:

1. Before you begin, make sure your oven is preheated to 400°F (200°C).
2. To make simple French fries, start by cutting russet potatoes into long, thin slices.
3. In a large mixing bowl, combine the potatoes with olive oil, chopped garlic, Italian herbs, salt, and pepper. Make sure the fries are evenly coated.
4. Spread the potatoes in a single layer on a baking tray. Bake for 30 minutes, turning once halfway through to ensure both sides are cooked.
5. Mix the Parmesan cheese and parsley, then sprinkle half the Parmesan cheese over the fries halfway through the cooking process. Once they are soft, toss them gently and cook for another 10-15 minutes.
6. When ready to serve, sprinkle the remaining Parmesan cheese over the fries for added warmth and flavor.

These garlic Parmesan fries aren’t just a side dish, they steal the show. They’re delicious, nutritious, and perfect for dipping into sauce or enjoying as they are. Next time you’re craving fries, make sure to gather all the necessary ingredients and enjoy this homemade treat!

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH!

Easy No-Knead Bread Recipe

 

Easy-to-Make Bread Without Kneading

Ingredients:

• 200 milliliters water (0.85 cups)
• 25 grams sugar (2 tablespoons)
• 3 grams yeast (1 teaspoon)
• 300 grams bread flour (2 cups)
• 3 grams salt (1/2 teaspoon)
• 20 grams olive oil (2 tablespoons)

Size of the mold: For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.

Baking Temperature and Time:

• Cook in the oven at 170°C (340°F) for around 25-30 minutes.

Instructions:

1. Make the Liquid Mixture:

In a big bowl, mix 200 ml (0.85 cups) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.

2. Combine the Dry Ingredients:

Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until a dough forms.

3. Add the Olive Oil:

Add 20 grams (2 tablespoons) of olive oil to the dough. Mix the oil into the dough with a spatula until well combined.

4. Beginning Rest:

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes.

5. Mix the Dough Again:

After 20 minutes, stir the dough again until it becomes smooth, helping the dough rise without kneading.

6. First Proofing:

Cover the dough and leave it in a warm spot for about 1 hour, or until it doubles in size.

7. Prepare the Dough for Shaping:

Lightly flour a clean surface, and transfer the dough. Flatten it to remove air bubbles.

8. Fold the Dough:

Fold the dough in half four times, then shape it into a round ball.

9. Separate and Shape:

Divide the dough into 3 equal portions. Shape each into a ball by cupping your hands around it and rotating on the surface.

10. Let the Dough Rest:

Cover the dough balls with a towel and let them rest for about 15 minutes.

11. Form to Fit the Mold:

Take each portion of dough, press down gently, and shape into a long strip.

12. Roll and Shape:

Flip the dough, fold the sides in, and roll from the thicker end, sealing the edge tightly.

13. Second Proofing:

Place the dough in a mold measuring 20.8×11.8×11 cm. Cover and let rise for about 50 minutes, until the dough fills 80-90% of the mold.

14. Bake the Bread:

Preheat the oven to 170°C (340°F). Bake the bread for 25-30 minutes, or until the surface turns golden brown.

15. Cool and Serve:

Let the bread cool in the pan for a few minutes, then transfer to a cooling rack. Slice and enjoy your homemade bread!

Key Advice:

• Replace Olive Oil: You can use sunflower, vegetable, or canola oil instead of olive oil.
• Baking Time and Temperature: Adjust based on your oven and mold size to prevent overbaking.

Serving Suggestions:

• Delicious on its own or perfect for sandwiches, toast, or breakfast with butter, jam, or avocado.

Storage Tips:

• Room Temperature: Store in a sealed bag or container for up to 3 days.
• Freezing: Wrap in plastic and freeze for up to 3 months. Thaw and reheat as needed.

Why You'll Love This Recipe:

• No kneading required – minimal effort.
• Free of eggs and butter – perfect for dietary restrictions.
• Soft and fluffy – ideal for sandwiches or toast.
• Budget-friendly – made with pantry staples.

Commonly Asked Questions:

Can I substitute whole wheat flour for bread flour?

Yes, but the dough will be denser. You may need to add extra water to compensate for the flour's higher absorbency.

What alternatives can I use in place of sugar?

Honey, maple syrup, or other sweeteners work but may affect the dough’s texture and rise.

Can I prepare this bread without gluten?

Yes, but use a gluten-free flour mix that includes a binding agent like xanthan gum for structure.

Why is the second rise necessary?

The second rise develops flavor and creates a soft texture, essential for fluffy bread.

How do I store the bread to make it last longer?

Store in a sealed container at room temperature or refrigerate if in a humid climate.

Can I add herbs or seeds to this bread?

Absolutely! Add your favorite herbs, seeds, or nuts for extra flavor and texture.

How do I know when the bread is done?

Tap the bottom of the loaf – it should sound hollow. Alternatively, check with a thermometer; the internal temperature should be around 93°C (200°F).

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the amount to 2 grams (3/4 teaspoon).

Can I use a different pan?

Yes, adjust the baking time based on the size and shape of the pan.

Fruity Tapioca Jelly Drink

 

Fruity Tapioca Jelly Drink

Ingredients:

• 4 cups water
• 1/4 cup white sugar
• 25 grams white, unflavored jelly powder
• 835 grams fruit cocktail (or any fresh fruits of your choice)
• 250 ml all-purpose or heavy cream
• 300 ml condensed milk
• 2 cups evaporated or fresh milk
• Red, yellow, and green food coloring
• 1 cup cooked small tapioca pearls

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes

Instructions:

Prepare the Jelly:

1. In a pot, bring 4 cups of water to a boil.
2. Add 1/4 cup of white sugar and 25 grams of unflavored jelly powder to the boiling water. Stir until fully dissolved.
3. Divide the jelly mixture into three separate bowls.
4. Add a few drops of red food coloring to the first bowl, yellow to the second, and green to the third. Stir well to distribute the colors evenly.
5. Pour the colored mixtures into shallow containers and let them cool until set. Once firm, cut the jelly into small cubes.

Prepare the Drink:

1. In a large mixing bowl, combine 250 ml of cream, 300 ml of condensed milk, and 2 cups of evaporated or fresh milk. Stir until smooth.
2. Add the fruit cocktail or fresh fruits of your choice to the mixture.
3. Gently fold in the cooked tapioca pearls and jelly cubes.

Serve:

1. Pour the mixture into serving glasses.
2. Chill in the refrigerator for at least 1 hour to enhance the flavors.
3. Serve cold and enjoy!

Serving Suggestions:

• Perfect as a refreshing dessert or snack, especially on a hot day.
• Garnish with fresh mint leaves or extra fruit pieces for a more appealing presentation.

Cooking Tips:

• Ensure the jelly is fully set before cutting into cubes to maintain their shape.
• Adjust the sweetness according to your taste by adding more or less condensed milk.

Nutritional Benefits:

• Provides essential vitamins and minerals from the fruits.
• Rich in calcium and protein from the milk and cream.
• Tapioca pearls add fiber and a fun texture.

Dietary Information:

• Contains dairy.
• To make it gluten-free, ensure all ingredients are certified gluten-free.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Why You’ll Love This Recipe:

• A fun, colorful drink that’s loved by both kids and adults.
• Easy to prepare with simple ingredients.
• Perfect for parties, gatherings, or a refreshing treat at home.

Frequently Asked Questions:

Can I use fresh fruits instead of canned fruit cocktail?

Yes! Fresh fruits like mango, pineapple, or strawberries add a great, fresh flavor.

How do I cook tapioca pearls?

Boil water, then add the tapioca pearls. Cook for about 15 minutes, stirring occasionally until they turn translucent. Rinse with cold water to prevent sticking.

Can I make this drink dairy-free?

Yes, you can substitute the cream, condensed milk, and evaporated milk with coconut cream and almond or soy milk for a dairy-free option.

How long can I store the drink in the refrigerator?

This drink can be stored in an airtight container for up to 2 days.

Can I add other toppings to the drink?

Absolutely! Feel free to add boba pearls, nata de coco, or even a scoop of ice cream for an extra indulgence.

What if I don’t have food coloring?

You can omit the food coloring or use natural alternatives like beet juice for red, turmeric for yellow, or matcha for green.

Is this recipe suitable for children?

Yes, it’s very kid-friendly, though you may want to adjust the sweetness to suit their preferences.

Can I make the jelly ahead of time?

Yes, you can prepare the jelly cubes a day in advance and store them in the fridge until you’re ready to assemble the drink.

How do I prevent the jelly from breaking apart in the drink?

Ensure the jelly is fully set and handle it gently while mixing to maintain its shape.

Can I use different jelly flavors?

Yes! Feel free to experiment with different flavors of jelly powder for added variety.

Potatoes with Meatballs And Cheese

 

Potato and Beef Meatballs with Béchamel Sauce

Ingredients:

• 3 large potatoes
• 1 white onion, chopped
• 1.6 pounds (750 grams) ground beef
• 1 teaspoon (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Béchamel Sauce:

• 4 cups (1 liter) milk
• 5 tablespoons (75 grams) butter
• 4 tablespoons (48 grams) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) ground nutmeg

Instructions:

1. Prepare the Béchamel Sauce:

In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.

2. Preheat the Oven:

Preheat your oven to 400°F (200°C).

3. Prepare the Meat Mixture:

In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.

4. Cook the Potatoes:

Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.

5. Assemble the Dish:

In a pie dish, arrange the potato slices in a single layer, creating a border around the edge. Shape the ground beef mixture into meatballs, about the size of an ice cream scoop, and place them inside the dish. Use the remaining potato slices to divide the meatballs into separate sections.

6. Add the Béchamel and Cheese:

Pour the prepared béchamel sauce over the meatballs and potatoes, filling each section. Top with shredded mozzarella cheese.

7. Bake:

Bake for approximately 15 minutes, or until the cheese is melted and golden.

8. Serve:

Garnish with fresh parsley and serve hot.