I swear this is so tasty, it’s hard to believe it’s low-carb and takes just 5 mins to prep
Table of Contents
Author: Admin
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I swear this is so tasty, it’s hard to believe it’s low-carb and takes just 5 mins to prep
2 tablespoons of milk of choice
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
4. Mix the melted mozzarella cheese into the almond flour mixture until a dough forms.
6. Place the naan bread rounds on the prepared baking sheet.
Ideally serve with garlic butter!
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Cheese and Herb Stuffed Flatbread
Cheese and Herb Stuffed Flatbread
Table of Contents
Ingredients
For the Dough:All-Purpose Flour: 240 grams (about 1 1/2 cups)
Forms the base of the dough, providing structure and elasticity.
Salt: 1 teaspoon
Enhances the flavor of the dough and balances the richness of the cheese filling.
Warm Milk: 150 milliliters (about 3/5 cup)
Activates the gluten in the flour, resulting in a soft and pliable dough.
For the Filling:
Grated Cheddar Cheese: 150 grams (or your favorite cheese)
Melts beautifully and adds a rich, savory flavor to the flatbread.
Parsley: A bunch, chopped
Adds freshness and a mild herb flavor that complements the cheese.
Dill: A small bunch, chopped
Brings a unique, slightly tangy flavor that pairs well with the cheese and parsley.
For Cooking:
Butter: 60 grams, melted
Used to brush the flatbreads, giving them a golden, crispy exterior.Instructions
Step 1: Prepare the Dough
Mix the Dry Ingredients:
In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Even distribution of salt helps to enhance the flavor of the dough.Add the Warm Milk:
Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky.
Warm milk helps in activating the gluten, making the dough easier to work with.Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
Kneading develops the gluten, which gives the dough its structure and elasticity.Let the Dough Rest:
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes.
Resting allows the dough to relax, making it easier to roll out later.Step 2: Prepare the Filling
Mix the Herbs and Cheese:
In a medium bowl, combine 150 grams of grated cheddar cheese, the chopped parsley, and dill. Mix well to ensure the herbs are evenly distributed throughout the cheese.
The combination of herbs adds freshness and a burst of flavor to the cheese filling.Step 3: Assemble the Flatbreads
Divide the Dough:
After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads.
Dividing the dough evenly ensures consistent cooking.Roll Out the Dough:
On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick.
Rolling the dough thinly ensures that the flatbread cooks evenly and quickly.Add the Filling:
Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal.
Sealing the edges prevents the filling from leaking out during cooking.Brush with Butter:
Lightly brush both sides of the filled flatbreads with the melted butter.
Brushing with butter gives the flatbreads a golden, crispy exterior.Step 4: Cook the Flatbreads
Heat the Pan:
Heat a large, non-stick skillet or griddle over medium heat.
Cook the Flatbreads:
Place the flatbreads in the skillet, cooking each side for about 2-3 minutes, or until golden brown and crispy.
Cooking over medium heat ensures the flatbreads cook through without burning.
Brush with Additional Butter (Optional):
For an extra buttery flavor, you can brush the flatbreads with more melted butter after cooking.Step 5: Serve
Serve Warm:
Serve the flatbreads warm, straight from the skillet. They are delicious on their own or paired with a dipping sauce like yogurt or sour cream.
Serving warm ensures the cheese is still melted and gooey, making each bite irresistible.Nutritional Information (Per Serving)
Calories: Approximately 220-250 calories per flatbread
Protein: 6-8g
Fat: 12-14g
Carbohydrates: 22-25g
Fiber: 1-2g -
Cheesy Vegetable Pie
Cheesy Vegetable Pie
Table of Contents
Ingredients
- 4 Eggs
- Salt and Black Pepper – To taste
- 100 g (3.5 oz) Yogurt
- 80 g (2.8 oz) Flour
- 1 Zucchini – Grated
- 1 Potato – Grated
- 1 Carrot – Grated
- 1 Onion – Finely chopped
- 150 g (5.3 oz) Cheese – Grated, divided
- Fresh Dill – Chopped, to taste
- Baking Pan (20 cm/8-inch diameter) – Lined with parchment paper
Nutrition Information
- Servings: 4-6
- Calories: Approximately 250 kcal per serving
- Protein: 10 g
- Carbohydrates: 18 g
- Fat: 15 g
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Fiber: 3 g
Step-by-Step Instructions
1. Prepare the Batter
In a large mixing bowl, crack the 4 eggs and whisk them together with a pinch of salt and black pepper. The eggs are the base of your batter and will help hold all the ingredients together.
Add 100 g (3.5 oz) of yogurt to the eggs, whisking until smooth. The yogurt adds a slight tang and creaminess to the batter. Gradually mix in 80 g (2.8 oz) of flour, stirring continuously to avoid lumps. You should end up with a smooth, thick batter.
2. Prepare the Vegetables
Grate the zucchini and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. This step draws out excess moisture from the zucchini, which can make the pie soggy. After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove the excess water.
Grate the potato and carrot, and squeeze out the excess juice from the grated potato to prevent it from adding too much moisture to the pie. Finely chop the onion.
3. Combine Ingredients
Add the grated zucchini, potato, carrot, and chopped onion to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.
Stir in half of the grated cheese (about 75 g/2.6 oz) and the chopped dill. The cheese adds richness and flavor, while the dill provides a fresh, herbaceous note that complements the vegetables beautifully.
4. Prepare for Baking
Preheat your oven to 200°C (390°F).
Line a 20 cm (8-inch) baking pan with parchment paper to prevent the pie from sticking and to make it easier to remove after baking.
Pour the vegetable and batter mixture into the prepared baking pan, spreading it out evenly with a spatula. Make sure the vegetables are evenly distributed so that each slice has a good mix of flavors and textures.
5. Bake the Pie
Sprinkle the remaining 75 g (2.6 oz) of grated cheese over the top of the pie. This cheese will melt and create a golden, crispy layer on top of the pie.
Place the pie in the preheated oven and bake for about 30 minutes, or until the pie is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center of the pie; it should come out clean.
6. Serve
Allow the pie to cool slightly before slicing. This helps the pie set and makes it easier to cut into neat slices.
Serve the Cheesy Vegetable Pie warm, enjoying the combination of tender vegetables, rich cheese, and a hint of fresh dill. It pairs perfectly with a fresh salad, soup, or can be enjoyed on its own as a light meal.
Serving Suggestions
- With a Side Salad: Pair the pie with a crisp green salad for a balanced meal.
- As a Brunch Dish: Serve as part of a brunch spread with fresh fruit and coffee.
- Leftovers: This pie tastes great the next day, either cold or reheated, making it a perfect make-ahead dish.
Tips for the Best Cheesy Vegetable Pie
- Squeeze Out Moisture: Make sure to remove as much moisture as possible from the grated zucchini and potato to avoid a soggy pie.
- Cheese Variety: Feel free to use a combination of cheeses, such as cheddar, mozzarella, or gouda, for different flavors.
- Add More Vegetables: Customize your pie by adding other vegetables like bell peppers, spinach, or mushrooms.
This Cheesy Vegetable Pie is a versatile, flavorful dish that’s easy to make and sure to satisfy everyone at the table. Enjoy!
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Grated Eggplant Fritters: A Hidden Gem Recipe
Grated Eggplant Fritters: A Hidden Gem Recipe
Table of Contents
Ingredients
For the Fritters:
- 1 Eggplant – Grated with peel
- 2 Chicken Eggs
- 150 g (5.3 oz) Flour
- Parsley – Finely chopped, to taste
- Salt – To taste
- Ground Black Pepper – To taste
- Oil – For frying
For the Sauce:
- 3 tablespoons (45 ml) Mayonnaise
- 1 tablespoon (15 ml) Ketchup
- 1 Shallot – Finely chopped
- 1 teaspoon (5 ml) Capers – Finely chopped
Nutrition Information
- Servings: 4
- Calories: Approximately 220 kcal per serving
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 16 g
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Fiber: 3 g
Step-by-Step Instructions
1. Prepare the Eggplant
Start by washing the eggplant thoroughly. Grate the eggplant with the peel on, as the peel adds extra flavor and texture to the fritters. Place the grated eggplant in a bowl and sprinkle it with salt. Let it sit for about 10 minutes. This process draws out excess moisture and any bitterness from the eggplant.
After 10 minutes, use your hands to squeeze the grated eggplant, removing as much liquid as possible. This step is crucial for achieving the right texture for the fritters.
2. Make the Fritter Batter
In the bowl with the squeezed eggplant, crack in 2 eggs. Season the mixture with more salt and ground black pepper to taste. Add the finely chopped parsley for a fresh, herby flavor.
Gradually mix in 150 g (5.3 oz) of flour until you have a well-combined mixture. The batter should be thick enough to hold together but still soft. If it feels too loose, you can add a bit more flour.
3. Fry the Fritters
Heat a generous amount of oil in a large frying pan over medium heat. Once the oil is hot, spoon the eggplant mixture into the pan, forming small fritters. Flatten them slightly with the back of the spoon.
Fry the fritters until they are golden brown on both sides, about 3-4 minutes per side. The fritters should be crispy on the outside while remaining tender on the inside. Once fried, place the fritters on a plate lined with paper towels to drain any excess oil.
4. Prepare the Sauce
While the fritters are frying, prepare the sauce. Finely chop the shallot and capers. In a small bowl, mix together 3 tablespoons of mayonnaise and 1 tablespoon of ketchup. Add the chopped shallot and capers, stirring until well combined. This sauce adds a tangy, savory complement to the rich fritters.
5. Serve
Serve the grated eggplant fritters hot, alongside the prepared sauce. The combination of the crispy fritters and the tangy sauce is simply irresistible!
Serving Suggestions
- As an Appetizer: Serve these fritters as a starter at a dinner party, garnished with extra parsley for a fresh touch.
- As a Side Dish: Pair the fritters with a fresh salad or a hearty soup for a complete meal.
- As a Snack: Enjoy the fritters on their own with the dipping sauce for a satisfying snack.
Tips for Perfect Fritters
- Squeeze the Eggplant Well: Removing excess moisture is key to achieving crispy fritters.
- Don’t Overcrowd the Pan: Fry the fritters in batches to ensure even cooking and prevent them from becoming soggy.
- Adjust Seasoning: Taste the mixture before frying and adjust the seasoning to your preference.This Grated Eggplant Fritters recipe is a wonderful way to enjoy eggplant in a new and delicious form. It’s easy, quick, and sure to impress anyone who tries it. Enjoy!
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Best Egg Rolls
Best Egg Rolls
Introduction
Egg rolls are a popular appetizer in Chinese-American cuisine, beloved for their crispy exterior and flavorful filling. Making egg rolls at home allows you to enjoy them fresh and customize the ingredients to your liking. Here’s a comprehensive recipe to help you create the best egg rolls, perfect for any occasion.
Ingredients
For the filling:
- 1 lb (450g) ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the egg rolls:
- 20 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
Prepare the filling:
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- Cook the meat: In a large skillet or wok, cook the ground pork or chicken over medium heat until fully cooked, breaking it up into small pieces.
- Add vegetables: Add the cabbage, carrots, bean sprouts, and green onions to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
- Season the filling: Stir in the garlic, soy sauce, oyster sauce, sesame oil, ginger, black pepper, and salt. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.
Assemble the egg rolls:
- Prepare the wrappers: Place an egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (like a diamond shape).
- Add the filling: Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold and roll: Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush a little beaten egg on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
Fry the egg rolls:
- Heat the oil: In a large, deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).
- Fry the egg rolls: Carefully place a few egg rolls in the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve: Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Tips for Success
- Prevent sogginess: Ensure the filling is not too wet by draining any excess liquid before wrapping.
- Seal well: Make sure the egg rolls are sealed tightly to prevent them from bursting open during frying.
- Maintain oil temperature: Keep the oil temperature consistent to ensure even frying. Too low, and the egg rolls will absorb too much oil; too high, and they will brown too quickly on the outside without cooking through.
Conclusion
Making egg rolls at home can be a fun and rewarding experience. With this recipe, you’ll achieve perfectly crispy and delicious egg rolls every time. Enjoy them as an appetizer, snack, or even a main dish, and impress your friends and family with your culinary skills!
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Grilled Honey Mustard Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/3 cup honey
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon paprika Salt and pepper to taste Fresh parsley for garnish (optional)
Instructions:
In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, lemon juice, garlic powder, paprika, salt, and pepper. 
Place the chicken breasts in a large resealable bag or shallow dish. 
Pour half of the honey mustard marinade over the chicken, reserving the other half for later. 
Seal the bag or cover the dish, and refrigerate the chicken for at least 30 minutes to marinate. 
Preheat your grill to medium-high heat. 
Remove the chicken from the marinade and discard the used marinade. 
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). 
During the last few minutes of grilling, brush the reserved marinade over the chicken to glaze it. 
Remove the chicken from the grill and let it rest for a few minutes before serving. 
Garnish with fresh parsley, if desired, and serve.
Notes:
For a more intense flavor, marinate the chicken overnight. 
This dish pairs well with a side of grilled vegetables or a fresh salad. 
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 4 servings -
Decadent Caramel Panna Cotta with Luscious Raspberry Drizzle
Ingredients:
●1/4 cup cold water
●2 1/2 teaspoons unflavored gelatin
●2 cups heavy cream
●1/2 cup sugar
●1/2 teaspoon vanilla extract
●1/4 cup caramel sauce
●1/2 cup fresh raspberries
●2 tablespoons raspberry jam
Directions:
●Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to soften.
●In a saucepan, combine the heavy cream and sugar, and bring to a simmer over medium heat. Remove from heat once the sugar is dissolved.
●Add the softened gelatin to the hot cream mixture, stirring until the gelatin is completely dissolved.
●Stir in the vanilla extract and caramel sauce.
●Pour the mixture into individual molds or ramekins. Chill in the refrigerator for at least 4 hours, or until set.
●For the raspberry sauce, mash the raspberries with raspberry jam in a small bowl.
●To serve, invert each panna cotta onto a plate and top with raspberry sauce.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 25 minutes | Kcal: 350 kcal | Servings: 4 servings -
The Best Banana Pudding Ever
Ingredients:
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed, or an equal amount of sweetened whipped cream
Instructions:
Step 1: Prepare the Base
Line the bottom of a 13×9 inch dish with one bag of vanilla wafers. Slice the bananas and layer them on top of the cookies.
Step 2: Make the Pudding
In a bowl, combine the milk and French vanilla pudding mix. Blend well using a handheld electric mixer until the mixture is smooth and thick.
Step 3: Create the Cream Cheese Mixture
In another bowl, combine the cream cheese and sweetened condensed milk. Mix until the mixture is smooth and creamy. Fold the whipped topping into the cream cheese mixture gently to maintain its light and airy texture.
Step 4: Combine and Layer
Add the cream cheese mixture to the prepared pudding mixture and stir until well blended. Pour this mixture over the layer of cookies and bananas in the dish. Spread it evenly to cover all the bananas and cookies.
Step 5: Final Touches
Cover the top of the pudding with the remaining bag of vanilla wafers. This adds a delightful crunch to each bite.
Step 6: Chill and Serve
Refrigerate the banana pudding until it’s ready to serve. Chilling it allows the flavors to meld together beautifully, making it even more delicious. -
GARLIC BUTTER STEAK BITES AND MASH
Ingredients:
For the Steak Bites:
1 1/2 lbs sirloin steak, cut into bite-sized pieces
4 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cut into chunks
1/2 cup whole milk
4 tablespoons unsalted butter
1/4 cup sour cream
Salt and pepper to tasteDirections:
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Directions:
Step 1: Prepare the Mashed Potatoes
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.Step 2: Cook the Steak Bites
In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.Step 4: Combine and Serve
Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley -
BEST CHOCOLATE CHIP COOKIES
This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
How To Make Best Chocolate Chip Cookies:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
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My Amish friend showed me this “Poor Man’s Steak” recipe. It’s so good. How come I don’t feel poor eating it?
Embarking on a culinary journey into the heart of Amish communities introduces us to the Amish Poor Man’s Steak – a dish that reflects the humility and innovation inherent in traditional Amish cooking. This recipe offers an ingenious alternative to pricier steak cuts, employing ground beef and essential pantry items to forge a delectable, heartwarming meal that has been cherished through numerous generations.
The Amish Poor Man’s Steak presents a canvas of culinary versatility, allowing it to be served in a multitude of delightful ways. A classic pairing involves accompanying it with a side of velvety mashed potatoes and rich, butter-kissed corn, where the textural contrast between the robust steak patty and the smooth potatoes engenders a truly indulgent experience. Further elevate your meal with green beans, oven-roasted vegetables, or a vibrant green salad to introduce a burst of freshness and a balanced, wholesome plate.
Amish Poor Man’s Steak Recipe:
Ingredients
2 pounds ground beef
1/2 diced onion
1 cup crumbled saltine crackers
1 cup milk
1/4 flour
1/2 teaspoon garlic powder
3 tablespoons butter
Salt and pepper to taste
For the Gravy Sauce:
1-2 cans cream of mushroom soup
1.5 cups of milk
Preparation
Preheat & Mix: Begin by preheating your oven to 350°F. In a mixing bowl, meld together the ground beef, crumbled saltine crackers, milk, minced onion, and seasonings until uniformly mixed.
Shape & Coat: Mould the meat mixture into oval or rectangular patties, mimicking traditional steak shapes, and daintily coat each with flour, ensuring to shake off excess.
Brown Patties: In a spacious skillet, melt butter over medium-high heat, placing the patties therein to cook until they achieve a browned appearance on both sides, approximately 3 minutes per side. Set aside after removing them.
Prepare to Bake: Relocate the patties to a greased 9×13 baking dish. Mix the gravy sauce ingredients in a bowl and cascade over the patties.
Bake: Envelope your baking dish with foil and bake for 50 minutes. Uncover and allow an additional 10 minutes of baking.
Relish the warm, comforting essence of the Amish Poor Man’s Steak, where the union of straightforward ingredients crafts a gastronomical delight that promises to envelop your family in a savory embrace. This Amish classic stands as a testament to the timeless appeal and enduring charm of dishes that are not only easy on the pocket but also a feast for the palate.
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Snickers Mousse Cake
Chocolate Peanut Sponge Cake:
2 eggs, separated
¼ tsp salt
⅓ cup (70g) sugar
⅔ cup (70g) ground toasted unsalted peanuts
¼ cup (30g) unsweetened cocoa powder
Caramel Peanut Layer:
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water (for dissolving gelatin)
1 cup (100g) unsalted peanuts (toasted)
Peanut Butter Cream Cheese Mousse:
1¼ cup (300g) cream cheese
½ cup (120g) creamy peanut butter (room temperature)
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2½ tsp (7g) gelatin powder
3 tbsp (45ml) water
1¼ cup (300g) whipping cream (35% fat, chilled)
Chocolate Glaze:
6 oz (180g) semisweet chocolate
¾ cup (180g) whipping cream
2½ tbsp (37ml) milk
2½ tbsp (37g) unsalted butter (room temperature)
For Decorating:
3 tbsp (45g) creamy peanut butter
Chopped peanuts
Peanut halves
Prepare Chocolate Peanut Sponge Cake:
Preheat Oven: Preheat oven to 325°F (160°C). Grease an 8-inch (20 cm) pan and line with parchment paper.
Whip Egg Whites: Separate eggs. Add salt to egg whites and whip until foamy. Gradually add sugar, whipping until soft peaks form.
Combine Ingredients: Gently fold in beaten egg yolks, ground peanuts, and cocoa powder.
Bake: Pour batter into the prepared pan. Bake for 17-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
Prepare Caramel Peanut Layer:
Make Caramel: Cook sugar and water in a medium saucepan over medium-high heat without stirring until it turns dark caramel. Remove from heat and carefully add cream. Stir until smooth. Add vanilla, salt, and butter, stirring until smooth.
Prepare Gelatin: Dissolve gelatin in 2 tbsp water and let swell for 5-10 minutes. Add to warm caramel, stirring until dissolved. Let cool.
Add Peanuts: Stir toasted peanuts into the caramel. Line a 7-inch (18 cm) round pan with plast -
Lemon Cream Cheese Bread
The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!
Ingredients
- 1 cup sugar
- 3 eggs
- 8 oz sour cream
- ½ cup canola oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 (8 oz) package cream cheese, softened
- ⅓ cup powdered sugar
Preparation
- Preheat oven to 350 degrees F and grease a standard loaf pan.
- In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
- In another bowl, sift together flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet until fully combined, then set aside.
- For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
- Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
- Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
- Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
- Allow the bread to fully cool before slicing to allow the cream cheese to set.
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Crab Salad
Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- 1/4 cup sliced green onions plus more for garnish
- Kosher salt and freshly cracked black pepper, to taste
- 1 pound imitation crab meat, cut into pieces
- 4 to 6 rolls, for serving
Preparation
- In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
- Gently fold in crab meat, folding to completely combine.
- Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
- For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
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Cheap and Delicious Tuna Casserole Dinner
Cheap and Delicious Tuna Casserole Dinner
Table of Contents
This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.
Ingredients
- 2 cans of tuna (about 280 g each)
- 1 onion, cut into slices
- 5 medium potatoes, cut into large chunks
- 2 tablespoons (30 g) tomato paste
- 3/4 cup (180 ml) hot milk
- 1 1/2 tablespoons (25 g) butter
- 1/4 cup (25 g) shredded Parmesan cheese
- Olive oil, as needed
- Salt, to taste
- Black pepper, to taste
Directions
Step 1: Prepare the Potatoes
- Cut the potatoes into large chunks and place them in a pot of salted water.
- Cook the potatoes until tender, about 15 to 20 minutes.
- Drain the potatoes and transfer them to a mixing bowl.
- Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
- Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.
Step 2: Prepare the Tuna Mixture
- Heat some olive oil in a large pan over medium heat.
- Add the sliced onion and sauté until browned.
- Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
- Mix well and cook for two to three minutes on low heat.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
- Layer half of the tuna mixture over the mashed potatoes.
- Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
- Top with 1/4 cup of shredded Parmesan cheese.
Step 4: Bake the Casserole
- Place the casserole dish in the preheated oven.
- Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.
Nutrition Information (Per Serving):
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 4g
- Sugar: 3g
Conclusion
This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!