Servings: 2

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
2 (6-8 oz) beef tenderloin steaks or sirloin steaks
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
1 cup mushrooms, sliced (such as cremini or button)
1/4 cup brandy (or cognac)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Steaks:
Season: Season both sides of the steaks with salt and pepper.
Sear the Steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and cover with foil to keep warm.
2. Make the Sauce:
Sauté Shallots and Mushrooms: In the same skillet, add the butter and let it melt. Add the chopped shallots and sliced mushrooms, sautéing for about 3-4 minutes until softened and browned.
Deglaze the Pan: Carefully add the brandy to the skillet, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1-2 minutes.
Add Mustard and Worcestershire: Stir in the Dijon mustard and Worcestershire sauce, mixing well.
Add Cream: Pour in the heavy cream, stirring to combine. Let the sauce simmer for about 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
3. Serve:
Plate the Dish: Slice the steaks and place them on plates. Spoon the creamy mushroom sauce over the top.
Garnish: Sprinkle with fresh parsley before serving.
Tips:
For an elegant touch, serve with garlic mashed potatoes or sautéed vegetables on the side.
If you don’t want to use alcohol, you can substitute the brandy with beef broth or a splash of red wine vinegar.
Enjoy your Steak Diane as a luxurious and flavorful meal that’s sure to impress!

Ingredients:

1 cup of mixed berries (strawberries, blueberries, raspberries)

1 banana

1 cup of yogurt (Greek or regular)

1/2 cup of milk (or any plant-based milk)

1 tablespoon of honey or maple syrup (optional, for sweetness)

Ice cubes (optional, for a thicker texture)

Mint leaves (for garnish)

Instructions:

1. Prepare the Ingredients: Wash the berries and peel the banana.

2. Add to Blender: Combine the berries, banana, yogurt, milk, and sweetener in a blender.

3. Blend: Blend until smooth and creamy. Add ice cubes if you prefer a thicker consistency.

4. Serve: Pour into a glass and garnish with fresh berries and mint leaves. Enjoy immediately!

This smoothie is a delicious and refreshing way to enjoy a healthy treat!

 Ingredients:
• 2 cups vanilla ice cream
• 1 cup milk
• Orange food coloring
• Whipped cream
• Assorted spooky toppings: candy corn, chocolate spiders, gummy worms, Halloween sprinkles, whipped cream ghosts, etc.
• 1 tablespoon orange sanding sugar (for rimming the glass)
• 1 tablespoon Halloween sprinkles (for rimming the glass)
• Caramel sauce (optional, for drizzling)
________________________________________
 Instructions:
1. Prepare the Glass:
• Spread caramel sauce around the rim of a large glass.
• Dip the rim into orange sanding sugar and Halloween sprinkles to coat it with a festive touch.
2. Make the Milkshake:
• In a blender, combine the vanilla ice cream, milk, and a few drops of orange food coloring.
• Blend until the mixture is smooth and creamy.
3. Assemble the Milkshake:
• Pour the orange milkshake into the prepared glass.
4. Add Toppings:
• Top the milkshake with a generous swirl of whipped cream.
• Decorate with spooky toppings like candy corn, chocolate spiders, gummy worms, and Halloween sprinkles.
• You can also add a whipped cream ghost for extra fun!
5. Final Touch:
• Drizzle additional caramel sauce on top if desired.

Things needed:
200 grams of crackers

melt 90 grams of butter

Stuffed:

250 grams of heavy cream

sour yoghurt, 500 grams

Roughly eighty grams of hazelnuts

Twenty grams of powdered sugar

two gelatin sheets

a hundred grams of hazelnut cream

Precisely measured hazelnuts

as desired, chopped hazelnuts

Possible uses:

First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.

The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.

After pouring, level the base and chill for at least one hour.

3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.

Ingredients:

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
*Directions:

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Honeycrisp & Broccoli Salad

I prefer to keep a variety of salad recipes on hand for side dishes. We’ve been making this broccoli salad recipe for years, but I wanted to give it a little twist! Yogurt is used to make a sweet, creamy dressing in place of mayo. I added raisins, sunflower seeds, and Honeycrisp apples for some added crunch because I’ve been wanting them. Working on this recipe with the Michigan Apple Committee has been such an honor. I’m sure you’ll adore this recipe as well. The fact that this salad keeps for days is my favorite feature. Indeed, days! Our latest batch was not at all soggy throughout the four days I consumed it.

Ingredients

Salad

1 Honeycrisp apple seeded and chopped into bite sized pieces

1 large bunch of broccoli chopped into florets (or 12 ounce prepared bag)

½ cup chopped red onion

½ cup raisins

½ cup sunflower seeds

4 slices bacon cooked and crumbled

Dressing

¾ cup plain yogurt

2 Tablespoons milk

2 Tablespoons apple cider vinegar

½ cup sugar or ¼ cup honey

Salt & Pepper to taste

Instructions

Combine the dressing ingredients in a mason jar. Mix well and store in the fridge until needed. Combine all salad ingredients (excluding bacon) in a large bowl. Combine. After adding the dressing to the salad gradually, let it sit for thirty to sixty minutes. Before serving, sprinkle with bacon.

Creamy Garlic Parmesan Chicken Wings: A Flavor-Packed Appetizer

Ingredients

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Garlic Parmesan Sauce:

• ¼ cup unsalted butter
• 4 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Detailed Instructions Step 1:

Get the chicken wings ready. If you would rather fry the wings, preheat your oven to 400°F (200°C) or heat the oil in a deep fryer to 375°F (190°C). Using paper towels, pat dry the chicken wings to remove any remaining moisture, which will aid in their crispy texture. Toss the wings in a big basin with salt, pepper, garlic powder, and olive oil until well coated. Cook the chicken wings in step two to make baked wings. Arrange the spiced wings on a baking sheet covered with a wire rack. Bake the wings for 40 to 45 minutes, rotating them halfway through, or until they are crispy and golden brown.

Step 2. Regarding Fried Wings:

Wings should be fried in batches for 8 to 10 minutes, or until crispy and golden. Use paper towels to drain any extra oil.

Step 3:

Prepare the Parmesan Cream Sauce. Make the garlic Parmesan sauce while the wings are cooking. Melt the butter in a medium saucepan over a medium heat. Don’t allow the minced garlic to brown when you sauté it for one to two minutes, only until it becomes aromatic.

Step 4:

After adding the heavy cream, boil the mixture. When the cheese has melted and the sauce is smooth and creamy, add the grated Parmesan cheese and Italian seasoning and stir continuously. To taste, add salt and pepper for seasoning. Increase the amount of cream or add a drop of milk if the sauce seems too thick.

Step 5: Serve and Garnish

Transfer the wings to a serving platter and garnish with fresh parsley for a pop of color. Serve immediately with extra sauce on the side for dipping, if desired.

Savory Cabbage Pancakes – A Tasty Twist on a Classic

Ingredients:

• For the Pancakes:
• 3 cups green cabbage, thinly sliced
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 large eggs
• ½ cup all-purpose flour (or a gluten-free alternative)
• ½ cup water
• 1 tablespoon soy sauce (or tamari for gluten-free)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2-3 tablespoons vegetable oil for frying

Optional Toppings:

• Sesame seeds
• Fresh herbs (like cilantro or parsley)
• Soy sauce or dipping sauce of choice
• A dollop of sour cream or yogurt
• Step-by-Step Method:

Step 1: Prepare the Vegetables

Thinly slice the cabbage, grate the carrot, and chop the green onions. Set aside in a large mixing bowl. These vegetables will be the base of your savory pancakes, providing crunch and flavor.

Step 2: Prepare the Mixture Add the flour, eggs, water, soy sauce, onion and garlic powders, salt, and pepper to the same bowl that contains the veggies. Mixing the mixture thoroughly requires stirring. While still being easily stirred, the batter should be thick enough to coat the vegetables. A bit extra water can be added if it’s too thick. Step 3: Heat the Oil In a large skillet over medium heat, heat two to three tablespoons of vegetable oil. The oil should be heated enough to sizzle when batter is poured, but not hot enough to scorch the pancakes.

Cook the Pancakes in Step Four Using the back of a spoon, gently press down on approximately ¼ cup of the batter in the heated skillet to create a pancake shape. There are two to three pancakes you can cook at once, depending on the size of your skillet. Cook the pancakes for 3–4 minutes on each side, or until the outsides are crispy and golden brown. Step 5: Empty and Present After they are done, move the pancakes to a dish covered with paper towels to absorb extra oil. Proceed with the leftover batter, adjusting the amount of oil in the pan as necessary.

Step 6: Present and Garnish Add sesame seeds, chopped fresh herbs, or a dollop of yogurt or sour cream on top of the pancakes. On the side, you may also serve them with your preferred dipping sauce or soy sauce.

How to Make Easy Mini Pie

For your afternoon snack on the go, this recipe is perfect, easy to make and 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:

• 1 teaspoon of salt
• 2 egg yolks
• 250 grams of butter (you can use margarine)
• 3 cups of all-purpose flour (wheat flour)
• 1 teaspoon of baking powder
• Filling options (cheese, ham, shredded chicken, and others)

Instructions:

First, place all the ingredients in a bowl and knead well until you obtain a crumbly dough. Then, divide the dough into 2 equal portions and line the mini pie molds (bottom and sides).

Next, add your preferred filling, cover with the remaining dough, and brush the egg yolk on top (no need to grease the molds).

Then, place the mini pies on a baking sheet, bake in a preheated oven (180°C or 350°F) for about 20 minutes.

Finally, turn off the oven, remove the baking sheet, let it cool, remove from the molds, and serve.

How to Make 5 Ingredients for a Healthy Breakfast

This banana and cornmeal cake is the perfect choice for a healthy and flavorful breakfast. Sugar-free and flourless, it’s ideal for those seeking lighter, nutritious options. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

1 cup of cornmeal
1 egg
3 ripe bananas
½ cup of non-fat plain yogurt
1 tablespoon of baking powder

Instructions:

Dough Preparation:

First, mash the bananas well in a large bowl until smooth.

Next, add the cornmeal, egg, and nonfat yogurt, stirring well until the batter is uniform. Finally, add the baking powder and gently mix it in to evenly distribute.

Cooking:

Now, heat a nonstick skillet over medium heat. Pour the batter into the skillet and spread it evenly. Cover and cook for about 15 to 20 minutes.

Then, cooking on low heat ensures that the inside is fully cooked without burning the outside. After this time, carefully flip the cake to brown the other side.

Finishing:

Finally, once both sides are golden, remove the cake from the skillet and let it cool for a few minutes before serving.

How to Make Flakes Ice Cream

Easy and quick ice cream to make. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 7 oz chocolate sprinkles (200 grams)
• 14 oz sweetened condensed milk (395 grams)
• 1 ⅔ cups of very cold whipped cream (400 ml/13.5 fl oz)

Instructions:

In a stand mixer, add the sweetened condensed milk and beat it well for about 4 to 5 minutes until it doubles in volume.

Add the very cold whipped cream and continue beating until the mixture becomes creamy and voluminous.

Fold in the chocolate sprinkles and mix thoroughly to incorporate everything. Pour the mixture into a freezer-safe container, spreading it evenly to ensure a uniform texture.

Place the container in the freezer and let it freeze overnight or until it is fully frozen. Once frozen, remove from the freezer and serve.

How to Make Lemon Dessert

Easy dessert without dairy and gelatin. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 can (14 oz or 395 grams) sweetened condensed milk
• 2 lemons (about ¼ cup or 50 ml/1.7 fl oz of juice)

Instructions:

In a blender, add the sweetened condensed milk and lemon juice. Blend well until the mixture becomes thick and creamy.

Transfer the mixture to a glass dish or individual serving cups and refrigerate for about 2 to 3 hours, until set.

To finish, garnish with lemon zest or as desired, and serve your quick and easy dessert.

Ingredients:

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tbsp instant coffee powder
1 tsp vanilla extract
Pinch of salt

Directions:

In a saucepan, combine the heavy cream, milk, sugar, instant coffee powder, and salt over medium heat. Stir until the sugar and coffee have dissolved completely.
Remove from heat and stir in the vanilla extract.
Let the mixture cool down to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
Prep Time: 10 minutes
Chilling Time: 4 hours
Churning Time: 25 minutes
Freezing Time: 6 hours
Total Time: 10 hours 35 minutes
Kcal: 260 kcal per serving
Servings: 6 servings