Homemade Corn Ice Cream In The Blender With 4 Simple Ingredients

CHOCOLATE TRUNK WITHOUT OVEN 
Ingredients:
300 ml of cream
100g of condensed milk
2 tablespoons of hazelnut cream
50g of chopped hazelnuts
70gr of cookies

directions :
1. Whip the cream, then add the condensed milk and hazelnut cream.
2. Cover a mold with plastic wrap and pour the mixture.
3. Put in the freezer for at least 6 hours.
4. Decorate with hazelnut cream and pralines.

Perfect for any season of the year, this filling Vegetable Soup is a nutritional and consoling meal. Perfectly seasoned and packed with vibrant veggies, this is a great approach to have a nutritious dinner.

The preparation time is:

Prep time is fifteen minutes.
Cook Time: twenty-five minutes
Forty minutes total.
Yield: 4–6; Ingredients:
One onion, sliced olive oil
One carrot, grated; one green pepper, chopped; one red pepper, chopped; three potatoes, chopped; 1.2 litres (6 cups) water
Taste the salt and pepper.

Orders:

Getting ready with the veggies:

Finely slice the onion here.
Dice the yellow, red, and green peppers into tiny, consistent bits.
Carrot should be grated coarsely on a grater.
Peel the potatoes then cut them into little pieces.
Cooking the soup:

Prepare the onions sautéed. Over medium heat, sprinkle olive oil in a big saucepan. Add the chopped onion; sauté until it is soft and transparent.
Stir the chopped peppers and shredded carrot into your dish. Sauté for a few minutes until the veggies soften.
Add the chopped potatoes to the saucepan, swirling to mix with the other veggies.
To the saucepan add 1.2 liters (6 cups) of water. Once the mixture boils, turn the heat down to maintain a simmer.
Add seasonings according to taste—salt and pepper. Simmer the soup for 20 to 25 minutes, or until the potatoes are soft and all the flavors have melted together.
Present the soup hot in ladles into bowls. Savour your good and nutritious vegetable soup.
Serving Guidelines:
Present with side salad or a piece of crusty bread.
Top for taste with a sprinkling of fresh herbs like parsley or cilantro.
Cooking Advice: To suit your taste, change the seasonings.
For added nutrients, toss more veggies such tomatoes, spinach, or zucchini.
Benefits from nutrition:
loaded with fresh veggies’ nutrients and vitamins.
Low in calories, hence it’s a perfect choice for controlling weight.
Dietary Information: vegan, vegetarian
Gluten-free (make sure every component used is gluten-free)
Store any leftovers, refrigerated in an airtight container, for up to three days. Reheat on the stove before to serving.
Why You’ll Love This Recipe:
Made easily using only basic ingredients.
delicious and nutritious.
Ideal for a low-fat, sensible dinner.
All things considered, this vegetable soup is a great approach to savor a range of fresh veggies in a cozy meal. Perfect addition to your dinner rotation as it’s quick to make and loaded with nutrients. Savour the amazing tastes and health advantages this great soup offers!

Ingredients:

Ingredient Checklist
2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
¼ teaspoon crushed red pepper flakes, or to taste
6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
2 cups prepared marinara sauce
¼ cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons

Instructions:

Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.

Step 3
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.

Step 4
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Chef’s Notes:
Use more marinara sauce if you like. And fake Parmesan will not taste the same…go buy some real Parmigiano-Reggiano!

Enjoy!

Ingredients:

30 ounces of frozen shredded potatoes that have been defrosted.

2 tablespoons of olive oil

1 onion cut into small pieces

3 big garlic cloves chopped finely

1/4 cup of plain flour

2 cups of whole milk (you can use low-fat milk if necessary)

1 cup of chicken broth

1 cup of sour cream

8 ounces of grated strong cheddar cheese

1 and a half tablespoons of chopped parsley (you can use dried parsley if necessary).

sodium chloride

ground black pepper

1 cup of grated strong cheddar cheese for sprinkling on top.

Instructions:

Heat the oven to 350 degrees and grease a baking dish that measures 9 by 13 inches.

Heat a medium pot on the stove over medium heat.

Put oil in a pan, heat it up, and then add the onions. Cook the onions until they turn golden brown.

Crush and chop garlic, then mix it with the onions. Mix and cook until it smells good.

Put flour on top of the onions and mix them together. Stir briefly and then slowly pour in the chicken broth while continuing to stir. Add milk while stirring.

Allow the mixture to warm up and begin to thicken.

Add sour cream, cheese, salt, and pepper and mix well. Allow the mix to cook until the cheese melts and thickens. Try the food to check if it has enough seasoning.

Add parsley and mix.

Combine grated potatoes with melted cheese in a big bowl, then spread the mix in the baking dish. Ensure that everything is evenly distributed.

Put more cheese on top and bake for 35-40 minutes until the casserole is golden brown and bubbles around the edges.

Enjoy!

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

Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
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.
When the dough has risen enough, divide it into six pieces and roll each one into a ball.
Each flatbread should be rolled out and put on a pan with medium-high heat.
Take 5–6 minutes to cook (2.5-3 minutes on each side).
Each flatbread should make a pocket in the middle when you flip it over.
Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

Ingredients:
1 pork tenderloin (about 1.5-2 lbs)
8-10 slices of bacon
1/4 cup brown sugar
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C).
Trim any excess fat and silver skin from the pork tenderloin.
In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
Rub the spice mixture all over the pork tenderloin.
Wrap the bacon slices around the tenderloin, securing the ends with toothpicks if necessary.
Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the pork tenderloin and sear on all sides until the bacon is crispy, about 5-7 minutes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove from the oven and let it rest for 5 minutes before slicing.
Serve and enjoy!
Variations & Tips

For a bit of heat, add a pinch of cayenne pepper to the spice rub. If you have a picky eater who isn’t fond of mustard, you can leave it out, and the dish will still be delicious. You can also experiment with different seasonings, such as adding a touch of rosemary or thyme for an earthy flavor. For a smokier taste, consider using thick-cut hickory-smoked bacon.

Enjoy!

Beautifully colored and not overly spicy, this is how my mom always made her pickled beets, and I continue the tradition.

Ingredients:

•  8 medium fresh beets
•  1 cup vinegar (white or apple cider vinegar)
•  1/2 cup sugar
•  1-1/2 teaspoons whole cloves
•  1-1/2 teaspoons whole allspice
•  1/2 teaspoon salt

Instructions:

1. Prepare the Beets:

•  Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of the stems and roots intact. This helps to prevent the beets from bleeding during cooking.

2. Cook the Beets:

•  Place the beets in a large pot and cover them with water.
•  Bring the water to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-45 minutes depending on their size.
•  Drain the beets and allow them to cool until they can be handled. Peel the beets by rubbing off the skins with your hands or using a vegetable peeler. Cut the beets into slices or wedges, as preferred.

3. Make the Pickling Brine:

•  In a medium saucepan, combine the vinegar, sugar, whole cloves, whole allspice, and salt.
•  Bring the mixture to a boil, stirring until the sugar is completely dissolved.

4. Pickle the Beets:

•  Place the sliced or wedged beets into a sterilized glass jar or jars.
•  Pour the hot pickling brine over the beets, making sure they are completely covered.
•  Allow the mixture to cool slightly, then seal the jars with lids.

5. Store the Pickled Beets:

•  Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld. The pickled beets will keep in the refrigerator for several weeks.

Serving Suggestions:

•  Pickled beets make a great side dish for sandwiches, salads, or main courses.
•  They can also be used as a colorful and tangy addition to a charcuterie board.

Enjoy continuing the tradition with these beautifully colored and delicious pickled beets!

INGREDIENTS⁠

INGREDIENTS:

BUTTER:

1 envelope of bread yeast

1 cup of sugar

1 cup of oil

2 eggs

1 pinch of salt

500 ml of hot milk

1 kg of flour

FILLING:

3/4 cup of flour

1 liter of milk

1 can of condensed milk

2 egg yolks

1 tablespoon of vanilla essence coffee

oil to fry

Sugar and cinnamon

PREPARATION:

Put almost all of the flour in a large bowl, add the rest of the ingredients intertwined with the warm milk, knead well and add the remaining of the flour if necessary until it drops from your hands.

Let the dough rest for about 10 minutes, make balls of dough and let it rise for about 30 minutes (I usually put a piece of dough in a glass of water when the dough rises it’s because it’s grown). Slow fry until golden brown.

STUFFING: In a pan put all the ingredients, bring to medium heat, stirring until thickened.

MONTAGE: Grease dreams in a mixture of glas sugar and cinnamon, cut them in half and fill them with cream.

Lemon Cream Cheese Dump Cake
Simple, sweet, and bursting with flavor – all with just 4 ingredients!

As a 60-year-old who only recently tried this, I can confidently say it’s a game-changer. The combination of tart lemon pie filling, rich cream cheese, and buttery cake topping creates a dessert that’s both satisfying and super easy to make. Plus, it’s a breeze to throw together with just four ingredients!

Ingredients
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced

Instructions:

Preheat your oven to 350°F (175°C). Grease a square baking dish (8×8 or similar).
Pour the lemon pie filling into the bottom of the prepared dish, spreading it evenly.
Top the lemon filling with half of the cake mix.
Scatter the cubed cream cheese evenly over the cake mix.
Sprinkle the remaining cake mix over the cream cheese.
Place the thinly sliced butter on top of the cake mix, covering it as evenly as possible.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool for 15-20 minutes before serving. Enjoy warm or at room temperature!
This recipe is a crowd-pleaser and perfect for when you’re craving something sweet but don’t want to spend a lot of time in the kitchen. Enjoy!