Ingredients:

For the Pretzel Bites:
– 1 ½ cups warm water (110°F to 115°F)
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 tablespoon granulated sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– ½ cup baking soda (for boiling)
– Coarse sea salt (for sprinkling)

For the Cheddar Cheese Sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– 1 ½ cups shredded sharp cheddar cheese
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– Salt and pepper to taste

Instructions:

1. Prepare the Dough:

– In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.
– Add flour and salt to the yeast mixture. Mix until a dough forms.
– Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

2. Preheat the Oven:

– Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

3. Shape the Pretzel Bites:

– Once the dough has risen, punch it down and divide it into 8 equal pieces.
– Roll each piece into a long rope, about 1 inch thick, and cut into 1-inch pieces.

4. Boil the Pretzel Bites:

– In a large pot, bring 10 cups of water to a boil and add the baking soda.
– Carefully drop the pretzel bites into the boiling water in batches for about 30 seconds.
– Remove with a slotted spoon and place on the prepared baking sheet. Sprinkle with coarse sea salt.

5. Bake the Pretzel Bites:

– Bake in the preheated oven for 12-15 minutes or until golden brown.

6. Prepare the Cheddar Cheese Sauce:

– In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden.
– Gradually whisk in the milk and cook until thickened, about 3-5 minutes.
– Remove from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.

7. Serve:

– Serve the warm pretzel bites with the cheddar cheese sauce for dipping.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4-6

Enjoy these delicious Pretzel Bites with Cheddar Cheese Sauce, perfect for snacking or entertaining! 

Ingredients:

For the Crust:
1 ready-made pizza dough (or homemade if preferred)
For the Burger Layer:
1 lb ground beef
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ cup shredded mozzarella cheese
For the Pizza Topping:
1 cup pizza sauce
1½ cups shredded mozzarella cheese
½ cup pepperoni slices
¼ cup cherry tomatoes, halved
Fresh parsley or basil for garnish (optional)
Instructions:

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Burger Layer: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Season with salt, black pepper, garlic powder, and onion powder. Stir in the shredded mozzarella cheese until melted. Remove from heat and set aside.

Roll Out the Dough: On a lightly floured surface, roll out the pizza dough to fit your pie dish or baking pan. If using a ready-made crust, simply press it into the bottom and up the sides of the dish.

Layer the Burger Filling: Spread the cooked ground beef mixture evenly over the pizza dough.

Add the Pizza Toppings: Pour the pizza sauce over the beef layer, spreading it evenly. Top with 1½ cups shredded mozzarella cheese, followed by the pepperoni slices and halved cherry tomatoes.

Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or basil if desired. Slice and serve warm.

Ingredients:
For the Gelatin:
 1 cup buko juice (fresh coconut water)
 1 cup water
1 tablespoon agar-agar powder
For the Salad:
2 cups buko strips (fresh coconut meat)
1 cup kaong (sweetened palm nuts), drained
1 can (300 ml) Nestlé all-purpose cream
1 can (300 ml) condensed milk
1/2 cup cooked tapioca pearls (optional)

Instructions:

1. Prepare the Gelatin:
● In a saucepan, combine the buko juice, water, and agar-agar powder.
● Bring the mixture to a boil, stirring continuously until the agar-agar is fully dissolved.
● Pour the mixture into a shallow dish and let it cool until set. Once set, cut it into small cubes.

2. Prepare the Salad:
● In a large mixing bowl, combine the buko strips, kaong, and cooked tapioca pearls (if using).
● Add the set agar-agar cubes to the bowl.

3. Make the Cream Mixture:
●In a separate bowl, mix the Nestlé all-purpose cream and condensed milk until well combined.

4. Combine:
●Pour the cream mixture over the fruit and gelatin mixture. Gently toss to combine, ensuring everything is well coated.

5. Chill:
● Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the salad to chill.

6. Serve:
●Serve the buko salad chilled. Enjoy the refreshing flavors!

This White Filipino Buko Salad is creamy and delicious, perfect for gatherings or as a sweet treat

Hello everyone, today we will learn how to make a creamy dessert using basic ingredients. Get your pen and paper ready to write down the ingredients, and then follow the entire preparation process.

Other articles on the same topic.

How to Make a Smooth Dessert with Only 3 Ingredients

A quick and delicious dessert made with just 3 ingredients. It is very creamy and sure to be a hit with everyone. Here is the list of all the ingredients needed and how much of each you will need. Next, a thorough explanation of how to prepare the recipe with all the necessary details.

List of ingredients needed to make a dish.

395 grams of sweetened milk

400 grams of cold heavy cream

5 large spoonfuls of powdered milk

Directions:
First, put the container of thick cream in the freezer for 20 minutes before following the recipe. Next, pour the heavy cream into a stand mixer or blender. Beat it on high speed for approximately 5 minutes until it becomes thicker.

Next, add the sugary thick milk, powdered milk, and mix them gently with a spatula until they are well mixed.

Lastly, pour the mixture into a glass bowl or separate cups, put it in the freezer for 4 hours or until it becomes solid, and then it will be ready to be served.

Here are more recipes that you’ll love!

Just whipped up this delightful Tiramisu Cups – creamy, coffee-flavored, and oh-so-indulgent! ☕ I never thought making Tiramisu could be this easy, but these little cups are a total game changer! My family couldn’t get enough of them!

Ingredients:

For the Tiramisu:

1 cup strong brewed coffee, cooled
1/2 cup coffee liqueur (optional)
24 ladyfinger cookies
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Cocoa powder (for dusting)

Directions:

Make the Coffee Mixture:

1. In a bowl, mix the cooled coffee and coffee liqueur (if using). Set aside.

Prepare the Cream Mixture:

2. In a large mixing bowl, beat the mascarpone cheese until smooth.
3. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
4. Gently fold the whipped cream into the mascarpone cheese until well combined.

Assemble the Cups:

5. Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long.
6. Place a layer of dipped ladyfingers at the bottom of each cup.
7. Spoon a layer of the mascarpone mixture over the ladyfingers.
8. Repeat the layers until the cups are filled, finishing with the mascarpone mixture on top.

Chill and Serve:

9. Cover the cups and refrigerate for at least 4 hours, or overnight for the best flavor.
10. Before serving, dust the tops with cocoa powder for that classic Tiramisu touch. Enjoy your delicious Tiramisu Cups!

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 250 kcal per serving | Servings: 6 servings

Carrot Cake – Don’t Lose This
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups grated carrots (about 6-7 medium carrots)
1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Instructions:

Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, mix together the grated carrots, vegetable oil, eggs, sugar, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts (if using).
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake.
Slice and serve, and enjoy your delicious homemade carrot cake!

Ingredients
For the Banana Pudding:
6 egg yolks
125 grams sugar
1 teaspoon vanilla extract
2 ripe bananas
1 liter milk
3 tablespoons cornstarch
20 milliliters milk (for dissolving cornstarch)
For the Bananas Foster:
10 grams butter
50 grams sugar
1 banana
Directions

1. Prepare the Banana Pudding
Separate the egg yolks from the whites and place the yolks in a large bowl.
Mix in the sugar and vanilla extract until well combined.
In another bowl, mash the ripe bananas with a fork and then add them to the egg yolk mixture. Mix well.
Pour the milk over the egg yolk and banana mixture and whisk until smooth.
In a small bowl, combine the cornstarch with 20 milliliters of milk and stir until dissolved.
Add the cornstarch mixture to the bowl with the egg yolk and banana mix. Stir everything together thoroughly.
Transfer the mixture to a pot and cook over low heat, whisking continuously to prevent sticking.
Cook for about 10 minutes or until the mixture thickens.
Pour the mixture into 4 small dessert cups and let cool to solidify.
2. Make the Bananas Foster
In a pan, melt the butter over medium heat.
Sprinkle the sugar over the melted butter and stir until completely melted.
Slice the banana and add the slices to the caramel, stirring until they are coated.
3. Assemble and Chill
Spoon the caramelized bananas over the banana pudding.
Refrigerate for at least 3 hours or until firm.
Enjoy your delicious Banana Foster Pudding!

Hi everyone, today we’re going to learn how to make Creamy pineapple ice cream using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make Blender Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

List of things required:

1. 1 cup of oatmeal
2. 1 glass of slightly warm water (approximately 200-250 ml)
3. Half of a pumpkin, about 400 grams, without the skin.
4. 1 spoon of sweetener (if you like)
5. 1 small spoon of cinnamon (if you like)
6. 1 teaspoon of baking powder
7. Paper for baking cookies

Directions:

1. Combine the oats with warm water in a bowl. Let it sit for 10 minutes for the oats to absorb the water and get bigger.

2. Prepare the pumpkin.

3. Peel and cut half of a pumpkin into small pieces, which should be about 400g in weight. Set aside.

4. Combine the ingredients.

5. Once the oats have absorbed the water, add the grated pumpkin, sweetener (if you want), cinnamon, salt, oil, and sesame seeds. Mix well.

6. After soaking the dried apricots in hot water briefly, drain the water and chop them into small pieces. Add the apricots to the mixture along with chia seeds, chopped nuts, and a mix of seeds, nuts, and dried fruits.

7. Add the baking powder to the mixture and stir until everything is well combined.

Ingredients:

Vegetables:

• • Cabbage: 1 kg (shredded)
  • Carrots: 150 g (grated)

• Sweet pepper: 200 g (sliced into thin strips)
• Garlic: 3-4 cloves (sliced or minced)

Marinade:

• • Water: 0.5 liter

• • Salt: 1 tablespoon
  • Sugar: 100 g
  • Vegetable oil: 100 ml

• • Vinegar (9%): 100 ml
  • Black peppercorns: 5-6 pcs
  • Cloves: 3-4 pcs

• Bay leaves: 1-2 pcs

Steps on How to Make It:

Step 1: Prepare the Vegetables

1. 1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
   2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.

1. Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
2. Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

Step 2: Prepare the Marinade

1. 1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.

1. 1. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
   2. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
   3. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

Step 3: Combine the Vegetables and Marinade

1. 1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
   2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
   3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Step 4: Let It Marinate

1. Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
2. Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

Step 5: Serve and Enjoy

1. 1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.

1. Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

Nutrition Facts (Per Serving, Approximate):

• • Calories: 150 kcal
  • Protein: 2 g

• • Carbohydrates: 12 g
  • Fat: 10 g
  • Fiber: 4 g

• • Sodium: 300 mg
  • Sugar: 8 g
  • Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots

• Iron: 1 mg

Have you ever dined at a restaurant and stumbled upon a dish so delightful that you couldn’t resist the urge to recreate it at home? That’s precisely what happened to me recently when I discovered the secret to making mouthwatering Hercules scones. Join me as I unveil this simple yet utterly delectable recipe that’s sure to become a favorite in your household.

Ingredients

• 570 g flour
• 120ml milk
• 2 eggs
• Salt
• Sugar
• Yeast
• Vegetable oil
• Apricot jam
• Blueberry jam

Preparation Steps

Mixing the Dough

Begin by gathering your ingredients and preheating your oven to 190 degrees Celsius. In a large bowl, combine the flour, a teaspoon of salt and sugar, and a tablespoon of yeast.

Forming the Dough Balls

Next, add one egg, hot milk, and 140 ml of warm water to the dry ingredients. Mix and knead the dough, adding a drizzle of vegetable oil until a smooth ball forms. Cover the bowl with cling film and allow the dough to rest for an hour.

Filling with Jam

After the dough has risen, divide it into 12 equal parts. Shape each portion into a ball and place them on a baking tray lined with parchment paper. Flatten the balls with your hands, then use a brush to coat them with vegetable oil. Make a hole in the center of each ball and fill it with your choice of apricot or blueberry jam.

Baking the Scones

Once the scones are filled, cover them with a cloth and let them rest for another 30 minutes. Before baking, brush the scones with beaten egg for a golden finish. Bake in the preheated oven for 25 minutes or until they are lightly browned and cooked through.

The Origin of Hercules Scones

You might be wondering about the origins of this unique treat. Hercules scones are believed to have originated in ancient Greece, where they were enjoyed as a hearty breakfast or midday snack. Over the centuries, the recipe has evolved, incorporating different flavors and fillings to suit every palate.

Why This Recipe Is Special

What sets Hercules scones apart from traditional scones is their delightful surprise filling. As you bite into the golden-brown exterior, you’re met with a burst of sweet jam, adding a burst of flavor to every bite. These scones are perfect for breakfast, brunch, or as a sweet treat any time of day.

Tips for Success

• Use fresh, high-quality ingredients for the best flavor.
• Don’t over-knead the dough, as this can result in tough scones.
• Experiment with different types of jam for unique flavor combinations.
• Allow the scones to cool slightly before serving to avoid burns.

Variations to Try

While apricot and blueberry jam are classic choices for filling Hercules scones, feel free to get creative and experiment with other flavors. Raspberry, strawberry, or even lemon curd would all make delightful fillings for these tasty treats.

Serving Suggestions

Serve your freshly baked Hercules scones warm with a dollop of clotted cream or a drizzle of honey for an indulgent treat. Pair them with a cup of hot tea or coffee for the ultimate afternoon pick-me-up.

Health Benefits of Ingredients

Despite their indulgent flavor, Hercules scones can be a nutritious addition to your diet. The whole grain flour provides fiber and essential nutrients, while the eggs and milk offer protein and calcium. Even the jam filling contributes vitamins and antioxidants, making these scones a well-rounded snack option.

Conclusion

In conclusion, discovering new recipes can be a delightful adventure that brings joy to your kitchen and your taste buds. With its simple yet irresistible combination of flavors, Hercules scones are sure to become a staple in your baking repertoire. So why not whip up a batch today and treat yourself to a taste of ancient Greece?

Ingredients

2 lb Boneless Skinless Chicken Breast

1 Egg

1 tbsp Water

1 tsp minced Garlic

1/2 tsp Salt

1/2 tsp Black Pepper

2 cup Shredded Parmesan Cheese

4 tbsp Butter

2 tbsp Olive Oil

Instructions

Cut each breast in half and pound to about 1/2″ thick.

Beat egg and water in a shallow bowl until blended.

Add garlic, salt and pepper and whisk to blend.

Place parmesan in another shallow bowl.

Dip each piece of chicken in egg mixture making sure to coat.

Allow excess egg to drip off.

Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

Place butter and oil in a large skillet over high heat.

Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).

Lightly press with spatula then turn over and again do not move until browned.

Lightly press with spatula and remove to serving plate.

How to Make Disco Ice Cream Dessert

I found this Frozen Dessert recipe in my grandmother’s journal. Everything she made was amazing, full of flavor, and always mouthwatering. I’ve never tasted anything from her that wasn’t absolutely delicious. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 5 egg yolks
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3.5 ounces chopped white chocolate (approximately 3/4 cup) – (100 g)

More  https://pst-algerie.org/recipe-for-pineapple-dole-whip/

Making the base for the ice cream:

In a saucepan, heat the cream and milk over medium heat until little bubbles start to appear around the edges, but do not bring to a boil. Next, beat the sugar and egg yolks together in a bowl until the mixture is thick and light.

To keep the eggs from cooking, gradually pour the hot milk into the yolk mixture while stirring continuously. After that, put the mixture back in the pan and simmer it over low heat, stirring frequently, until it starts to thicken a little (approximately 5 to 7 minutes). And lastly, don’t let it boil. Take off the heat, stir in the vanilla essence, and let cool fully.

Freezing the blend:

First, move the mixture to a bowl and put it in the freezer once it has cooled to room temperature. Then take it out of the freezer and give it a good stir with a spoon or wire whisk every half an hour. Keep doing this until the ice cream has a creamy texture, which should take two to three hours. Add the white chocolate bits and stir thoroughly as it begins to solidify.

Completing:

Now put the ice cream in a container with a lid or cover it with plastic wrap.

Finally, return it to the freezer for another 2 hour or until it is completely firm. Serve in portions and enjoy!

Tips:

If you don’t have fresh cream, you can use boxed cream, although the end result may be a little less creamy. To make it easier to prepare, chop the white chocolate into small pieces before you start making the ice cream.

Ingredients:

2 Eggs1.5 cups Milk1.5 cups Water1 tablespoon Sugar1 teaspoon Yeast1 teaspoon Baking Soda3.5 cups Flour1 teaspoon Salt1 Green or Red Pepper1 Tomato1 Potato120 grams Cheese (any kind, except processed)

PREPARATION:

In a mixing bowl, beat 2 eggs.Add 1.5 cups of milk and 1.5 cups of water to the eggs.Stir in 1 tablespoon of sugar.Add 1 teaspoon each of yeast and baking soda.Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.Let the batter rest and rise for about 15-20 minutes.Prepare Vegetables and Cheese:Dice 1 green or red pepper. Dice 1 tomato.Peel and grate 1 potato.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 batterCook Pancakes:Heat a pan or griddle over medium heat.Pour ladlefuls of the batter onto the hot surface to form pancakes.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.

Enjoy !