PST-Algerie

Author: Admin

  • These lentil patties are better than meat! Protein rich, easy patties recipe!

    These lentil patties are better than meat! Protein rich, easy patties recipe!

    -Ingredients:
    1 cup dried lentils
    2 cups water or vegetable broth
    1 small onion, finely chopped
    2 cloves garlic, minced
    1 carrot, grated
    2 tbsp fresh parsley, chopped
    1 tsp cumin
    Salt and pepper to taste
    1 egg (or flax egg for vegan option)
    1/2 cup breadcrumbs or oat flour
    Olive oil for frying
    -Instructions:
    1.Cook Lentils: Rinse lentils, boil in water or broth, then simmer until tender (20-25 mins). Drain excess liquid and let cool.
    2.Prepare Mixture: Mash lentils in a bowl. Add onion, garlic, carrot, parsley, cumin, salt, and pepper. Mix well.
    3.Bind Ingredients: Stir in egg and breadcrumbs.
    4.Form Patties: Shape into flat patties (1/2 inch thick).
    5.Cook Patties: Fry in olive oil until golden and crispy (3-4 mins per side).

  • Trifle fendu au chocolat sans cuisson

    Trifle fendu au chocolat sans cuisson

    Chaque été, ma famille se réunit pour une friandise spéciale qui me rappelle des souvenirs de rires et de joie. Ce trifle fendu au chocolat sans cuisson est un délicieux dessert facile à faire et parfait pour partager avec ses proches. Profitez des couches de bonté crémeuse et de fruits frais – c’est un succès à chaque fois !

    Ingrédients :
    Pour la couche de gaufrette vanille :

    1 paquet (14,3 oz) de biscuits gaufrettes vanille
    Pour la couche de pudding au chocolat :

    1 (5,1 oz) mélange instantané de pudding au chocolat
    2 tasses de lait froid
    Pour la couche de banane :

    3-4 bananes mûres, tranchées
    Pour la couche d’ananas (facultatif) :

    1 (20 oz) boîte d’ananas écrasé, égoutté
    Pour la couche de crème fouettée :

    1 baignoire (8 oz) fouet frais, décongelé (ou 2 tasses de crème fouettée maison)
    Pour la garniture de sauce au maraschino cerise et chocolat (facultatif) :

    1/2 tasse de cerises au marasquin, moitié ou écartelé
    1/2 tasse de sirop de chocolat

    Itinéraires :
    Assemblez le Trifle :

    Dans un grand plat ou un bol clair, créez des couches commençant par une seule couche de cookies gaufrettes à la vanille couvrant le fond.
    Préparez le pudding au chocolat :
    Suivez les instructions de l’emballage pour faire le pudding à l’aide de 2 tasses de lait froid. Versez-le uniformément sur la couche de gaufrette de vanille.
    Ajoutez la couche de banane :
    Placer une couche de bananes tranchées sur le pudding au chocolat.
    Couche d’anananas optionnelle :
    Étalez une couche d’anananas écrasé drainé sur les bananes si vous l’utilisez.
    Ajoutez la crème fouettée :
    Pouper le fouet frais décongelé (ou la crème fouettée maison) uniformément sur la couche d’ananas (ou la couche de banane s’il n’y a pas d’ananas).
    Répétez les couches :
    Si vous le désirez, créez une autre couche de chaque composant (gaufrettes vanille, pudding au chocolat, bananes et chantilly) pour remplir le plat.
    Top It Off (facultatif) :
    Garnir la couche supérieure de crème fouettée avec des cerises au marasquin et bruine de sirop de chocolat pour une présentation classique de banana split.
    Réfrigérer et servir :
    Recouvrez le plat à la bagatelle d’un emballage plastique et réfrigérez pendant au moins 2 heures, ou de préférence pendant la nuit, pour laisser les saveurs fondre et les gaufrettes à la vanille se ramollir légèrement.
    Profitez-en :
    Servez au frais et savourez cette délicieuse bagatelle rafraîchissante !
    Conseils :
    Fresh vs. Fruits congelés :
    Vous pouvez utiliser des bananes fraîches ou congelées. Si vous utilisez des bananes congelées, décongelez-les complètement et vidangez tout excès de liquide avant de les ajouter à la bagatelle
    Crème fouettée maison :
    Pour une saveur plus riche, faites votre propre crème fouettée maison au lieu d’utiliser du fouet cool.
    Stockage :
    Les restes de bagatelles peuvent être conservés dans un récipient hermétique au réfrigérateur pendant 3 jours maximum. Les cookies vont adoucir davantage, mais les saveurs seront quand même délicieuses.
    Ce trifle fendu au chocolat sans cuisson est un dessert amusant et facile qui plaira certainement au public ! 🍫

  • Crockpot chicken and gravy

    Crockpot chicken and gravy

    Hearty Chicken and Gravy: A Comfort Food Classic
    Ingredients :
    3-4 boneless skinless chicken breasts
    1⁄4 teaspoon of salt
    1⁄2 teaspoon black pepper
    1⁄4 teaspoon garlic powder
    2 packets of chicken sauce mix (0.87 oz each)
    1 boîte de crème de soupe de poulet (10.5 once)
    1 can chicken broth (14.5 oz)
    2 teaspoons of Dijon mustard (optional)
    Itinéraires :
    Prepare the crockpot by spraying with non-stick cooking spray.
    Assaisonner le poulet avec de la poudre d’ail, du sel et du poivre, et placer dans la cocotte.
    In a small bowl, combine cream of chicken soup, sauce seasoning mix, chicken broth and mustard until smooth. Pour it over the chicken
    Seal the crockpot and bake on low for 6-8 hours.
    When the chicken is tender, remove and shred with two forks. Return it to the crock pot and mix well.
    Serve with the savory sauce over cooked rice, noodles or mashed potatoes.
    Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
    Kcal: 259 kcal | Portions: 6
  • COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    Table of Contents

    Ingredients:

    • For the filling
    • 220 g grated coconut
    • 200g of sugar
    • 120 ml of water
    • 1 tablespoon of vanilla essence
    • for coverage
    • 200 g of dark chocolate to melt
    • 25g butter

    Preparation:

    1. Put the water with the sugar and vanilla in a saucepan, heat stirring until the sugar is completely dissolved. It is not necessary to boil a lot, just get the sugar to be perfectly dissolved.
    2. Remove from the heat and add the coconut, mixing well so that everything is integrated as a dough.
    3. You have to let the mixture cool and it is better that it rest for a couple of hours in the fridge so that it compacts and is easier to work with.
    4. Once cold we form the balls. Put on some latex gloves or grease your hands with sunflower oil.
    5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix very well.
    6. Prick the coconut balls with a toothpick and dip them well on all sides in chocolate, drain a little and place on a flat surface on satin baking paper.
    7. Keep the coconut and chocolate balls cold until serving time so that the chocolate compacts
  • Spicy Steak Fajitas

    Spicy Steak Fajitas

    These Spicy Steak Fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people! We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them. I’ll definitely be making these over and over again on repeat.

    Ingredients

    • 2 pounds sirloin steak, cut into thin strips
    • 1 red bell pepper thinly sliced
    • 1 yellow bell pepper thinly sliced
    • 1 green bell pepper thinly sliced
    • 1 large yellow onion, thinly sliced
    • 1 tbsp lime juice
    • ½ teaspoon chili powder
    • ⅛ teaspoon cayenne pepper
    • 2 minced garlic cloves
    • 2 cups Mexican blend cheese, grated
    • 6 to 8 tortillas

    How To Make Spicy Steak Fajitas

    1. In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
    2. Seal bag, shake to coat steak pieces
    3. Add the peppers and onions to the bag and close the bag
    4. Shake the bag again to coat the vegetables
    5. Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
    6. Cook until the vegetables are just tender and the steak is done.
    7. Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings
  • Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Table of Contents

    Ingredients:

    – 2 eggs
    – 30g sugar
    – 2g salt
    – 200g milk
    – 180g soft flour (cake flour)
    – 3g baking powder
    – 30g cooking oil

    Custard Cream:

    – 3 egg yolks
    – 60g sugar
    – 20g cornstarch
    – 300g milk
    – 1/2 tsp vanilla extract

    Instructions:

    Pancake Batter:
    1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
    2. Add 200g milk to the egg mixture and mix well again.
    3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
    4. Add 30g of cooking oil to the batter and mix thoroughly.
    5. Pour the batter into an easy-to-pour cup.

    Custard Cream:

    1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
    2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
    3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
    4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
    5. After 20 minutes, soften the cooled custard cream.

    Cooking Pancakes:

    1. Heat an egg frying pan over low heat.
    2. Pour the pancake batter into the pan and cook until slightly set.
    3. Use a spoon or rolling pin to shape the edges of the pancake.
    4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
    5. Flip the pancake and cook the other side.
    6. Bake for an additional 2 minutes until golden brown.

    Assembly:

    1. Spread the precious custard cream over the pancake.
    2. Enjoy your delicious Custard Cream Pancake!

    This recipe is a tasty treat without the need for an oven or machine.

  • Chocolate Dipped Nut and Seed Cookies Recipe

    Chocolate Dipped Nut and Seed Cookies Recipe

    Chocolate Dipped Nut and Seed Cookies Recipe

    Table of Contents

    Ingredients

    • 100 g (3.5 oz) walnuts, finely chopped
    • 60 g (2.1 oz) toasted hazelnuts, finely chopped
    • 25 g (0.9 oz) dried cranberries, soaked and drained
    • 25 g (0.9 oz) raisins, soaked and drained
    • 30 g (1 oz) cashews, finely chopped
    • 2 tbsp pumpkin seeds
    • 1 tbsp sesame seeds
    • 1 tsp anise seeds
    • 3 tbsp honey
    • 120 g (4.2 oz) sugar-free chocolate, melted
    • 30 g (1 oz) almonds, toasted and finely chopped

    Instructions

    1. Prepare the Nuts and Seeds

    Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

    2. Soak the Dried Fruits

    While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.

    3. Mix the Ingredients

    In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.

    Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.

    4. Shape and Bake the Cookies

    Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.

    Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.

    5. Dip in Chocolate

    While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.

    After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.

    6. Set and Serve

    Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.

    Once the chocolate has hardened, your Chocolate Dipped Nut and Seed  Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.

    Nutritional Information (per cookie)

    Calories: 180 kcal
    Carbohydrates: 15 g
    Protein: 4 g
    Fat: 12 g
    Saturated Fat: 3 g
    Cholesterol: 0 mg
    Sodium: 10 mg
    Fiber: 3 g
    Sugars: 7 g

    Yield: 12-15 cookies

    These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!

  • Plucked cake that is addictive

    Plucked cake that is addictive

    Plucked cake that is addictive

    Table of Contents

    Ingredients:

    300g flour
    180g sugar
    200 g Butter
    2 None
    40 g cocoa powder
    1 pt baking powder
    For the filling:
    150g sugar
    3 None
    500 g Quark
    200 g sweet cream
    1 point vanilla sugar
    1 pinch(s) of salt
    70 g Butter
    Preparation:
    Mix the flour and baking powder together and place in a large bowl. Add sugar and sifted cocoa. Mix in the butter and eggs and knead everything well. Set aside about 1/4 of the dough and pour the other dough into a springform pan. Line the edge well.
    For the filling, stir the butter until fluffy, then add the quark, sweet cream, eggs and the remaining ingredients and mix well. Then fill it into the springform pan. Finally, tear the reserved dough into pieces and spread it over the filling.
    Bake the cake at 180 degrees for about an hour
  • Decadent Caramelized Apple Walnut Cake Recipe

    Decadent Caramelized Apple Walnut Cake Recipe

    Decadent Caramelized Apple Walnut Cake Recipe

    Table of Contents

    Ingredients

    For the Dough:

    • 5 large eggs
    • 150g sugar (3/4 cup)
    • 8g vanilla sugar (2 tsp)
    • A pinch of salt
    • 160g all-purpose flour (1 cup)
    • 1 tsp baking powder
    • 120g walnuts, chopped (1 cup)

    For the Caramelized Apples:

    • 3 medium apples (preferably tart varieties like Granny Smith)
    • 45g sugar (3 tbsp)
    • 1 tbsp honey
    • 50g unsalted butter (2 tbsp)
    • 1 tsp ground cinnamon
    • 1 tbsp lemon juice

    For the Cream:

    • 600g cream cheese (2.5 cups, at room temperature)
    • 600g heavy cream (3 cups, 33% fat, cold)
    • 395g caramelized sweetened condensed milk (1.2 cups)
    • 395g sweetened condensed milk with cocoa (1.2 cups)

    Instructions

    Preparing the Dough:

    1. Preheat your oven to 356°F (180°C). Grease and line a 24 cm (9.5-inch) round baking pan with parchment paper to ensure easy removal of the cake later.
    2. Whisk the Eggs and Sugars: In a large mixing bowl, combine the eggs, sugar, vanilla sugar, and a pinch of salt. Using an electric mixer, beat the mixture on high speed until it becomes light, fluffy, and pale yellow. This should take about 5-7 minutes. The volume of the mixture should nearly triple.
    3. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the egg mixture, gently folding it in with a spatula. This will help retain the airiness of the batter. Be careful not to overmix.
    4. Add the Walnuts: Gently fold the chopped walnuts into the batter until evenly distributed. The walnuts will add a delightful crunch and nutty flavor to the cake.
    5. Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back when touched lightly. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.

      Preparing the Caramelized Apples:

      1. Peel and Dice the Apples: Start by peeling the apples. Then, core and dice them into small, bite-sized pieces. The size of the  apple pieces should be consistent to ensure even caramelization.
      2. Caramelize the  Apples: In a medium saucepan, melt the butter over medium heat. Once melted, add the sugar, honey, ground cinnamon, and lemon juice. Stir until the sugar dissolves and begins to caramelize, turning a light amber color.
      3. Cook the Apples: Add the diced apples to the saucepan, stirring to coat them evenly in the caramel mixture. Cook the apples over medium heat for about 10-15 minutes, stirring occasionally, until they are tender and caramelized. The apples should be soft but still hold their shape. Once done, remove the pan from the heat and let the caramelized apples cool to room temperature.

      Preparing the Cream:

      1. Mix Cream Cheese and Heavy Cream: In a large mixing bowl, combine the room temperature cream cheese and cold heavy cream. Beat the mixture on medium-high speed until it becomes smooth and thick, with soft peaks forming.
      2. Add Caramelized Sweetened Condensed Milk: Gradually add the caramelized sweetened condensed milk to the cream mixture, beating on low speed until fully incorporated. The mixture should be smooth and creamy.
      3. Incorporate Sweetened Condensed Milk with Cocoa: Finally, add the sweetened condensed milk with cocoa, continuing to beat until the cream is thick, smooth, and well-blended. The resulting cream should be rich and luxurious, perfect for layering between the cake.
      4. Chill the Cream: Cover the bowl with plastic wrap and refrigerate the cream for at least 4 hours to allow it to set and thicken further. This step is crucial for achieving the right consistency for spreading and decorating the cake.

        Assembling the Cake:

        1. Slice the Cake: Once the cake has cooled completely, carefully remove it from the pan. Using a serrated knife, slice the cake horizontally into two or three even layers, depending on your preference.
        2. Layer the Cake: Place the bottom layer of the cake on a serving platter. Spread a generous amount of the prepared cream over the layer, smoothing it out with a spatula. If you sliced the cake into three layers, repeat this process with the second layer, applying more cream.
        3. Top Layer and Decoration: Place the top layer of the cake on top of the cream. Spread a thick layer of cream on the top and sides of the cake, covering it completely. For a polished finish, use a spatula to smooth out the cream.
        4. Decorate with Caramelized Apples: Arrange the cooled caramelized apples on top of the cake, either in a decorative pattern or scattered casually for a rustic look. Use any remaining cream to pipe decorations or create swirls on the top or sides of the cake.
        5. Final Chill: Once assembled, refrigerate the cake for a few hours before serving to allow the flavors to meld and the cream to firm up. This will make the cake easier to slice and enhance the overall taste.

        Serving Suggestions

        This cake pairs beautifully with a cup of freshly brewed coffee or a scoop of vanilla ice cream. The rich caramel flavors and the tangy sweetness of the apples make it a perfect dessert for any occasion, from a casual family gathering to a festive celebration.

        Nutrition Information

        • Serving Size: 1 slice (based on 12 servings)
        • Calories: Approximately 570 kcal
        • Total Fat: 37g
        • Saturated Fat: 20g
        • Cholesterol: 125mg
        • Sodium: 210mg
        • Total Carbohydrates: 55g
        • Dietary Fiber: 2g
        • Sugars: 40g
        • Protein: 7g
  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    Ingredients

    • 6 oz sliced mushrooms
    • ½ onion sliced
    • 1 ½ c beef broth low sodium
    • 1 oz package brown gravy mix dry
    • 2 tbsp ketchup
    • 1 tsp Dijon mustard
    • 2 tbsp fresh parsley
    • 2 tbsp cornstarch
    • 4 tbsp water

    Beef Patties:

    • 1 ½ lbs lean ground beef
    • 1 egg yolk
    • ¼ c minced onion
    • ⅓ c Panko breadcrumbs
    • 3 tbsp milk
    • 1 clove garlic minced
    • Salt & pepper to taste

    Instructions

    Prepare the Slow Cooker:

    • Place the sliced mushrooms and onions at the bottom of the slow cooker.

    Make the Patties:

    • In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.
    • Form the mixture into six equal-sized patties.

    Brown the Patties:

    • Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

    Layer in Slow Cooker:

    • Place the browned patties on top of the mushrooms and onions in the slow cooker.

    Mix the Sauce:

    • In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.

    Cook:

    • Set the slow cooker to low and cook for 5 hours.

    Thicken the Gravy:

    • After cooking, remove the patties and set aside.
    • Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.

    Serve:

    • Return the patties to the slow cooker, coating them in the thickened gravy.
    • Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

    Notes

    To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!
  • Triple chocolate mousse cake

    Triple chocolate mousse cake

    Triple chocolate mousse cake

    Table of Contents

    Ingredients:

    For cake:

    eggs: 5 pieces
    powdered sugar: 150 g
    Wheat flour: a hundred thirty five g
    Uns-weetened powder cocoa: 15 g

    For ganache:

    liquid cream: 20 cl
    Daark chocolate: 200 grams

    For glaze:

    Peanut oil: 8 cl
    Dark chocolate: 150 grams

    Order forms:

    Soft butter: 10 grams
    Wheat flour: 10 g
    Enough for 6 people

    Instructions:

    For cookie:

    First preheat the oven to 200°C (67), then add butter and flour to the pot.2 Next, mix the flour and cocoa powder.Boil 3 eggs and sugar in a blender until the mixture is very foamy and triples. four. Please blend the flour and cocoa combination into the powder with the assist of Marie, pour the cake into the pan immediately. five. After it’s far cooked, bake it at 200 ° C for 20 minutes. Leave it absolutely cool.

    For ganache:

    You take a salad bowl and put it in chocolate chips. 2- Put the cream in a saucepan and permit it boil, ensuring to pour 1/2 of of it over the chocolate pieces. Now that the chocolate is melted, lightly stir, beginning withinside the middle of the bowl and working in the direction of the edges.
    Add the last cream and continually remember to calm down.

    Ice cream:

    Butter and chocolate should be soaked in a double pot.

    To decorate:

    After it cools absolutely, reduce it into three slices, ensure to position a layer of ganache among every slice of cake, then practice a layer of ganache last, now you may pour the hot facet dish on pinnacle and use it to cowl the entire cake. 2- Leave the cream in a fab place and continually provide spare parts.

  • Hummingbird Sheet Cake

    Hummingbird Sheet Cake

    Cake
    • 3 cups flour
    • 2 cups sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 ½ teaspoons cinnamon
    • 4 large ripe bananas, mashed
    • 1 (8 oz) can crushed pineapple with juice
    • 1 cup vegetable oil
    • 3 eggs
    • 2 teaspoons vanilla
    • 1 cup chopped pecans
    Cream Cheese Frosting
    • 1 (8 oz) package cheese cheese, softened
    • ⅓ cup butter, room temperature
    • 4-4 1/2 cups powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • Additional pecans for topping
    Preparation
    1. Preheat oven to 350 degrees F and grease a jelly roll pan (15×10 inches).
    2. In a small bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
    3. In a large bowl, combine mashed bananas, pineapple with juices, oils, eggs, and vanilla. Mix until well combined.
    4. Slowly mix dry ingredients into the wet until just incorporated. Fold in 1 cup of pecans.
    5. Spread batter in the prepared pan and bake for 38-42 minutes, or until an inserted toothpick comes out clean.
    6. As cake bakes, beat together all frosting ingredients until smooth.
    7. Allow cake to cool, then frost and sprinkle with pecan pieces.
    8. Chill cake until ready to serve.
  • Christmas Morning Punch

    Christmas Morning Punch

    Christmas Morning Punch:

    This festive libation captures the spirit of the holiday season in a single, delightful sip. Christmas Morning Punch is a symphony of flavors, a harmonious blend that awakens the senses with its vibrant colors and enticing aroma. As you pour the punch into a waiting glass, the air is filled with the effervescent notes of sparkling joy, setting the tone for a celebration in every bubble that rises to the surface.

    The base of this enchanting beverage is a medley of fruit juices, each contributing its own unique essence to the concoction. The sweet and tangy dance of citrus fruits mingles with the luscious undertones of berry nectar, creating a refreshing foundation that forms the heart of the punch. The addition of sparkling water or ginger ale introduces a playful effervescence, elevating the entire experience to a symphony of bubbles that tickle the palate.

    The pièce de résistance, however, is the subtle infusion of seasonal spices that transforms this punch into a festive elixir. Cinnamon and cloves weave their aromatic magic, imparting warmth and a hint of nostalgia to every sip. The spices, like whispers of holiday memories, add depth and complexity, turning each mouthful into a journey through the cozy comforts of Christmas past.

    To complete the visual feast, garnishes of fresh berries, citrus slices, and perhaps a sprig of fragrant mint adorn the surface of the punch, creating a mosaic of colors that mirror the festive decorations adorning homes during the holiday season. The garnishes not only enhance the drink’s aesthetic appeal but also contribute subtle nuances to the overall flavor profile.

    Whether enjoyed as a centerpiece at a festive brunch or served in crystal-clear glasses by the fireplace, Christmas Morning Punch is more than a beverage; it is a celebration in a glass. It encapsulates the magic of Christmas morning, inviting all who partake to savor the joy, warmth, and togetherness that define the most wonderful time of the year.

    Ingredients:

    2 cups cranberry cocktail juice
    2 cups ginger ale
    1 cup orange juice
    1 cup pineapple juice
    Fresh cranberries, rosemary and orange slices for garnish
    Ice cubes

    Instructions:

    1. In a large pitcher or punch bowl, combine the cranberry juice, orange juice, pineapple juice, and ginger ale.

    2. Refrigerate the mixture for at least 3 hours, allowing the flavors to meld together.

    Pour the Christmas Morning Punch into the glasses, ensuring that each glass a few cranberries and orange slices for a beautiful garnish.

    Tip: For extra sweetness, rub orange slice around rim of glass and dip in sugar.

    Whether you choose to sip this delightful Christmas Morning Punch while exchanging gifts, sharing stories, or simply enjoying the merry ambiance, it is sure to be a hit among your family and friends. Its harmonious blend of flavors and refreshing nature make it a perfect start to the holiday festivities. Spread cheer and create lasting memories by incorporating this festive punch into your Christmas morning tradition.

  • Cheese Stuffed Potato Balls: A Tasty Appetizer

    Cheese Stuffed Potato Balls: A Tasty Appetizer

    Cheese Stuffed Potato Balls: A Tasty Appetizer

    Table of Contents

    Ingredients for 6 people:

    3 large potatoes
    2 medium eggs
    1/4 bunch of parsley or chives
    1 teaspoon salt
    1 teaspoon garlic powder
    1/2 teaspoon black pepper
    1 teaspoon paprika
    Cheddar cheese, cubed
    For coating:
    60 g flour
    2 beaten eggs
    110 g breadcrumbs
    Oil for frying
    Preparation :
    In a large pot of salted water, boil the potatoes until tender.
    Peel the potatoes, mash them and leave to cool.
    Add the beaten eggs, salt, pepper, paprika, garlic powder and chopped parsley to the mashed potatoes. Mix until smooth. Refrigerate for 30 minutes.
    Take a tablespoon of the potato mixture, flatten it in your hand, place a cube of cheddar cheese in the center, then close the mash around the cheese to form a ball.
    Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each ball first in flour, then in egg, and finally in breadcrumbs.
    In a medium frying pan, heat the oil to 180°C. Fry the meatballs in small batches for about 2-3 minutes until golden brown.
    Transfer meatballs to paper towels to drain excess fat. Serve hot.
    These stuffed potato balls are great served warm, perfect for a friendly appetizer or as part of a more elaborate meal. They are sure to please all your guests!
  • Loaded Potato Breakfast Cups

    Loaded Potato Breakfast Cups

    Loaded Potato Breakfast Cups are a delightful and savory breakfast treat, perfect for those who love a hearty start to their day. These cups are essentially a creative and compact way to enjoy all the flavors of a loaded breakfast potato in a convenient, hand-held form.

    Imagine starting with a base of crispy hash browns, forming a sturdy and flavorful cup. These are typically made by grating potatoes, seasoning them with salt, pepper, and sometimes herbs like rosemary or thyme, and then pressing them into the wells of a muffin tin. The grated potatoes are baked until they form a golden-brown and crispy exterior, creating the perfect vessel for the filling.

    Inside these crispy potato cups, a generous filling awaits. This usually consists of scrambled eggs, cooked to be fluffy and soft. The eggs can be mixed with ingredients like diced bell peppers, onions, and perhaps a bit of garlic for added flavor. Cooked, crumbled bacon or sausage is often added to the mix, bringing a smoky, savory depth. For vegetarians, alternatives like sautéed mushrooms or spinach can be used.

    Cheese is a key component in these breakfast cups, with sharp cheddar being a popular choice for its bold flavor and excellent melting qualities. The cheese is sprinkled over the top of the egg mixture, creating a gooey and delicious topping that becomes slightly crispy and golden when baked.

    As a final touch, each cup can be garnished with classic baked potato toppings. Think dollops of sour cream, a sprinkle of green onions or chives, and even a bit of avocado or salsa for a fresh twist. These toppings not only add a burst of flavor but also make the breakfast cups visually appealing.

    Loaded Potato Breakfast Cups are versatile and can be customized according to personal taste preferences. They are perfect for meal prep as they can be made in advance and reheated for a quick and satisfying breakfast. They’re also great for brunch gatherings, allowing guests to grab a cup and enjoy a balanced and delicious meal in a single serving. The combination of crispy potatoes, fluffy eggs, savory meats, melted cheese, and fresh toppings creates a symphony of textures and flavors that are sure to delight any breakfast enthusiast.

    Ingredients

    1 pack (20 ounces) shredded refrigerated hash browns

    6 large eggs

    1/4 cup sour cream, plus more for serving

    2 tablespoons melted butter

    3 chopped green onions

    6 slices bacon, cooked and crumbled, plus more for topping

    1/2 cup grated Parmesan cheese

    2 cups shredded sharp cheddar cheese

    Salt and pepper to taste

    Directions

    Preheat your oven to 350°F. Gracefully prepare your muffin tin with grease or liners.

    In a harmonious blend, beat together eggs, sour cream, salt, and pepper. Follow by gently folding in the shredded hash browns, melted butter, green onions, bacon, 1.5 cups of the cheddar cheese, and Parmesan, ensuring a beautifully combined mixture.

    Lovingly spoon the mixture into your prepared muffin tins.

    Elegantly sprinkle the remaining cheddar cheese atop each muffin, gracing them with a cheesy veil.

    Allow to bake for 25-30 minutes until they bloom into a set, golden perfection.

    Permit the muffins a brief sojourn to cool slightly before embarking on your culinary journey. Indulge by serving with a dollop of sour cream and a sprinkle of crumbled bacon!

    Designed to captivate whether enjoyed fresh from the oven or gracefully at room temperature, our Loaded Bacon and Egg Hash Brown Muffins can also be prepared ahead, offering a convenient, lavish breakfast whenever the moment beckons. Perfectly portable, they present an effortlessly exquisite option for those mornings when every second is precious, ensuring your day commences with a melody of splendid flavors.

    ENJOY!