Author: Admin

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling (around 170°F to 180°F).
2. Remove the mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.
3. Cover the mixture and refrigerate it for at least 2 hours or overnight.
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
6. Once the ice cream has hardened, scoop and enjoy!

Indulge in the simplicity and delightful flavor of this No-Bake Banana Cream Cake. With its creamy banana filling and a crisp biscuit crust, this dessert is perfect for any occasion. The combination of sweetened condensed milk, whipped cream, and fresh bananas creates a luscious texture that melts in your mouth.

This cake is incredibly easy to make, requiring no oven time and minimal preparation. It’s an ideal dessert for those hot summer days when you crave something sweet but don’t want to heat up the kitchen. Whether you’re hosting a dinner party or just want a quick treat for your family, this No-Bake Banana Cream Cake is sure to impress and satisfy everyone’s sweet tooth.

Recipe:
Ingredients:

Biscuit Crust:

200 grams (7 oz) biscuits (crushed)
90 grams (3.2 oz) butter, melted
Banana Filling:

3 bananas, mashed
400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
200 ml (6.7 fl oz) milk
8 grams (0.3 oz) agar agar
150 grams (5.3 oz) sweetened condensed milk
Directions:

Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.
Make the biscuit crust:
Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.
Refrigerate for 15 minutes while you prepare the filling.
Prepare the banana filling:
In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.
Important Note: Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
Once boiling, reduce heat and simmer for 1 minute, whisking constantly.
Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).
Fold in bananas and cream:
In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.
Then, fold in the whipped cream until just combined.
Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.
Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.
Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 320 kcal | Servings: 8 servings

Nutritional Information per Serving:

Calories: 320 kcal
Protein: 4g
Carbohydrates: 30g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 150mg
Fiber: 1g
Sugar: 20g
Tips:

For a richer flavor, use brown sugar instead of white sugar in the biscuit crust. You can substitute other fruits for the bananas, such as mangoes, strawberries, or pineapple. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Not only is this cake quick and easy to make, but it also offers a refreshing and light taste that pairs wonderfully with a cup of tea or coffee. The banana flavor is prominent, complemented by the creamy filling and the crunchy biscuit base. For an added touch, consider topping your slices with extra banana slices, a dollop of whipped cream, or a sprinkle of cocoa powder. This versatile dessert can also be made with other fruits like mangoes, strawberries, or pineapple, making it a great recipe to adapt based on what you have on hand. Store any leftovers in an airtight container in the refrigerator for up to three days, though it’s so delicious it might not last that long!

Ingredients:
– 2 cups cooked egg noodles
– 1 cup diced cooked chicken
– 1 cup frozen mixed vegetables
– 1 can cream of chicken soup
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 cup milk
– Salt and pepper to taste
– 1 teaspoon dried thyme
– 1 cup shredded cheese (optional)

Instructions:
1. Preheat your oven to 350 degrees F (175 degrees C).

2. In a large mixing bowl, combine the cooked egg noodles, diced chicken, and frozen mixed vegetables.

3. In a separate bowl, mix the cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until well blended.

4. Pour the soup mixture over the noodle and chicken mixture. Stir until everything is evenly coated.

5. If you love cheese, fold in the shredded cheese for extra creaminess.

6. Transfer the mixture into a greased baking dish, spreading it out evenly.

7. Bake in the preheated oven for about 25-30 minutes or until heated through and bubbly on top.

8. Allow to cool for a few minutes before serving. Enjoy your delightful Chicken Pot Pie Noodles!

Nutritional Information:
This dish serves 4 and contains approximately 350 calories per serving, with 25g protein, 15g fat, and 35g carbohydrates.

Time: Preparation time: 15 minutes | Cooking time: 30 minutes

I find myself making this particular dish again and time again. This meal is my fallback on days when I get home too late to begin preparing supper.

Chicken that melts in your mouth is just that. When you put it in your mouth, it almost dissolves.

Dissolve in your tongue Chicken

One timeless dish that has stood the test of time is Melt in Your Mouth Chicken. Even though I don’t know where it originated from, I’m grateful that someone did.

It is really brilliant to top chicken breast with mayo and parmesan. Not only does the mixture smell amazing, but it develops a gorgeous golden color after baking.

It has a really thick and creamy taste that is hard to resist!

The chicken, more significantly, is very juicy and tender. OMG! When baking chicken breast, that’s not easy to do.

The best part is that you can’t go wrong with this recipe. No prior experience in the kitchen is necessary to successfully complete this task.

This is the perfect recipe to wow your loved ones if you’re seeking to surprise them.

What You Need:

4 chicken breasts that have been deboned and desky

1/~ Cup of mayo

1 teaspoon of salt 1/2 cup of shredded parmesan cheese

half a teaspoon of ground pepper

minced garlic, 1 teaspoon

*Garlic powder, 1 teaspoon

How to Create a Mouth-Melting Dish The chicken:

Bake at 375 degrees for at least 10 minutes.

Season with salt and pepper and stir in the mayonnaise and parmesan cheese in a small bowl.

Combine by mixing.

After spraying a baking dish with non-stick cooking spray, put the chicken in it.

After seasoning the chicken breasts, spread the mixture over them.

To ensure the chicken is cooked all the way through, bake it for 45 minutes.

Warm it up and enjoy!

Ingredients

4 salmon fillets, salted and seasoned to taste

6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey

Seasoning with Cajun seasoning

2 tablespoons garlic powder

2 tsp. Italian season

2 tsp. Paprika (smoked paprika, if available)

cayenne pepper (1 teaspoon)

1 teaspoon onion powder

1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground

Quarter teaspoon of salt

1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

Mixing Cajun season ingredients in bowl.

Beat butter for 2 minutes using an electric hand mixer until light and fluffy. Blend honey in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)

Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing it with oil.

Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.

Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).

Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon. Turn it over and do the same on the other side.

If you prefer, garnish with chopped cilantro or parsley and serve immediately.

Ingredients:

For the Cake:

2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups diced apples (peeled and cored)
1 cup chopped pecans
For the Caramel Glaze:

1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1 tsp vanilla extract
Instructions:

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until combined.
Fold in the diced apples and chopped pecans.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan before transferring it to a serving plate.
Make the Caramel Glaze:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream.
Bring the mixture to a gentle boil, then reduce heat and simmer for 2-3 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract. Let the glaze cool slightly until it thickens.
Assemble the Cake:

Pour the caramel glaze over the warm cake, letting it drip down the sides.
Garnish with additional chopped pecans, if desired.
This moist apple pecan cake topped with a rich caramel glaze is a comforting dessert perfect for any occasion! 

Ingredients:

8 oz (about 2 cups) pasta (penne or rotini works well)

2 cups cooked chicken, shredded or diced

2 cups broccoli florets (fresh or frozen)

1 cup heavy cream

1 cup chicken broth

1 cup shredded cheddar cheese (plus extra for topping)

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

½ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

PREPARATION:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.

Make the Creamy Sauce:

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.

Add the cooked chicken and broccoli, mixing well.

Stir in the cheddar and Parmesan cheese until melted and combined.

Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.

Assemble the Bake: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.

Bake: Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden on top.

Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm!

Enjoy your creamy broccoli and chicken pasta bake!

Ingredients:

5 potatoes
2 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Instructions:

– Beat the egg whites and mix them with the spices mentioned above (and others that you particularly like). In particular, you can add rosemary or special fried spices that you will find in any supermarket.

– Then put the cut potatoes in a salad bowl and pour the whipped egg whites. Mix everything well with your hands.

– Remove the pan from the oven, line it with baking paper or parchment.

– Place your potato chip sticks on top. For the little trick: space them out so they don’t stick together.

– Put the tray back into the preheated oven at 220°C. After 10 minutes check the cooking. Make sure you flip them so they cook on the other side as well. After another 10-12 minutes, your fries are ready.

NB : another version consists in boiling them very lightly before putting them in the oven. Again, you need to repeat the above process with the egg whites and spices.

That’s it, now you have a perfect method for making fluffy, golden brown fries without having to drain the cooking oil!

Enjoy!