Ingredients:

Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

Salt: To enhance the flavor and help drain excess moisture from the zucchini.

3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

100g Grated Cheese: Provides that irresistible cheesy goodness.

2 Eggs: A binding agent that holds everything together.

Pepper to Taste: Adds a hint of spice and flavor.

Chives: Fresh herbs for a burst of color and flavor.

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

Step 1: Preparing the Zucchini

Grate the zucchini and place it in a strainer.

Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

Preheat your oven to 180°C (360°F).

Pour the zucchini mixture into a baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

Enjoy !

Potato Cheese Sticks are a delectable appetizer or snack that combines the creamy richness of cheese with the crispy texture of golden-brown potatoes. Perfect for parties, game day, or a fun family snack, these sticks are easy to make and irresistibly delicious. Here’s how you can create your own Potato Cheese Sticks from scratch.

Ingredients:
For the Potato Mixture:

2 large russet potatoes (about 1 pound or 450 g)
1 cup (100 g) shredded cheddar cheese (or cheese of your choice)
¼ cup (30 g) grated Parmesan cheese
1 large egg
¼ cup (30 g) all-purpose flour
½ teaspoon (2.5 g) garlic powdera
½ teaspoon (2.5 g) onion powder
1 teaspoon (5 g) dried parsley (optional)
Salt and black pepper, to taste
For the Coating:

1 cup (100 g) all-purpose flour
2 large eggs, beaten
2 cups (200 g) panko breadcrumbs (or regular breadcrumbs)
For Frying:

Vegetable oil, for frying

Instructions:

1. Prepare the Potatoes:
Cook the Potatoes:
Peel and cut the russet potatoes into chunks. Boil them in a large pot of salted water until they are tender, about 15-20 minutes.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Let them cool slightly.
2. Make the Potato Mixture:
Combine Ingredients:
In a large bowl, mix the mashed potatoes with the shredded cheddar cheese, grated Parmesan cheese, egg, flour, garlic powder, onion powder, dried parsley (if using), salt, and black pepper.
Form the Sticks:
Take small portions of the mixture and shape them into sticks, about 3-4 inches long and ½ inch thick. Place the formed sticks on a baking sheet lined with parchment paper.
3. Coat the Potato Sticks:
Prepare Coating Stations:
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the Sticks:
Dredge each potato stick in the flour, ensuring it is fully coated. Dip it into the beaten eggs, then coat it thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the sticks to adhere well.
4. Fry the Potato Sticks:
Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium heat. To test if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and bubbles, the oil is ready.
Fry the Sticks:
Fry the coated potato sticks in batches, being careful not to overcrowd the skillet. Cook for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the sticks to a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy:
Serve Warm:
Serve the Potato Cheese Sticks warm with your favorite dipping sauces, such as marinara, ranch, or spicy ketchup.
Tips for Success:
Avoid Overcrowding: Fry the potato sticks in batches to ensure they cook evenly and become crispy.
Make Ahead: You can prepare the potato sticks and freeze them before frying. To cook from frozen, fry them directly from the freezer, adding an extra minute or two to the cooking time.
Seasoning: Adjust the seasoning in the potato mixture to your taste. Feel free to add herbs or spices for extra flavor.
Conclusion
Potato Cheese Sticks are a crunchy and cheesy treat that’s perfect for any occasion. With a crispy exterior and a gooey cheese-filled interior, these sticks are sure to be a hit with everyone. Whether you’re serving them as an appetizer or enjoying them as a snack, they offer a satisfying blend of flavors and textures that are hard to resist. Enjoy these delicious Potato Cheese Sticks with your favorite dips and savor every bite!

Ingredients:

2 cups flour
1 tsp baking powder
½ tsp salt
1 cup shelled pistachios
1 cup sugar
¾ cup butter
3 eggs
1 tsp almond extract

Instructions:
Grind pistachios into a flour-like consistency.
Mix dry ingredients, then cream butter and sugar.
Beat in eggs and almond extract.
Fold in pistachios. Bake at 350°F (175°C) for 30-35 minutes.
A slice of this cake reveals a moist, light-green crumb dotted with pistachios.

Homemade Milk-Free Lentil Cheese Recipe

Ingredients

• Lentils: 1 cup (200 grams / 7 oz)
• Water: 4 cups (950 ml)
• Salt: 1 teaspoon
• Olive oil: 1 tablespoon (15 ml)

Instructions

Step 1: Soak the Lentils

1. Soak Overnight: Place the lentils in a large bowl and add enough water to cover them completely. Let them soak for a day (24 hours). This soaking process helps soften the lentils, making them easier to blend and digest.

Step 2: Drain and Rinse

1. Drain the Lentils: After soaking, drain the lentils using a fine mesh strainer. Rinse them thoroughly under cold running water to remove any residue.

Step 3: Blend the Lentils

1. Blend to a Smooth Mixture: Transfer the drained lentils into a blender. Add 4 cups (950 ml) of fresh water and 1 teaspoon of salt. Blend the mixture on high speed until it becomes completely smooth and creamy. This step is crucial to achieving a cheese-like texture.

Step 4: Cook the Lentil Mixture

1. Heat the Olive Oil: In a large pot, heat 1 tablespoon (15 ml) of olive oil over medium heat.
2. Cook the Lentil Mixture: Pour the blended lentil mixture into the pot with the heated oil. Cook the mixture, stirring constantly with a wooden spoon or spatula to prevent sticking and ensure even cooking. Continue to stir and cook until the mixture thickens significantly and pulls away from the sides of the pot, resembling a thick paste.

Step 5: Cool and Set

1. Transfer to a Mold: Once thickened, transfer the cooked lentil mixture into a bowl or a mold lined with parchment paper. Smooth the top with a spatula.
2. Cool to Room Temperature: Allow the mixture to cool to room temperature, then cover it with plastic wrap or a lid.

Step 6: Chill in the Refrigerator

1. Refrigerate: Place the cooled lentil cheese in the refrigerator and let it set for at least 24 hours. This step helps the cheese firm up, making it easy to slice.

Step 7: Serve and Enjoy

1. Slice and Serve: After the cheese has set in the refrigerator, remove it from the mold. Slice it into desired shapes and serve as a snack, in sandwiches, or as a side dish.

Tips for the Best Lentil Cheese

• Flavor Enhancements: Add herbs, garlic powder, nutritional yeast, or spices to the lentil mixture before cooking for extra flavor. Nutritional yeast can give a cheesy flavor that enhances the experience.
• Texture Adjustments: For a firmer cheese, cook the mixture a bit longer until it thickens more. For a softer, spreadable cheese, reduce the cooking time slightly.
• Storing: Store the lentil cheese in an airtight container in the refrigerator. It will keep fresh for up to 5 days.

Nutritional Information (Per Serving)

• Calories: 90
• Total Fat: 2.5g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 5g

Easy Homemade Bread in the Super Fluffy Blender

How to Make Easy Homemade Bread

Recipe Ingredients:

500 grams (about 18 ounces) of all-purpose flour
1½ cups of warm milk
2 eggs
1 teaspoon of salt
2 tablespoons of sugar
1 sachet of baking powder (about 10 grams or 0.35 ounces)
2 tablespoons of butter.

Instructions:

Start by placing all the ingredients except the flour into a blender. Blend until you achieve a smooth mixture.

Gradually add the flour to the blender mixture, mixing well until you form a dough. This should take about 15 minutes.

Pour the dough into a greased and floured baking pan, spreading it evenly. Let it rest for about 30 minutes, or until it doubles in volume.

Preheat the oven to 180°C (350°F). Brush the top of the dough with a mixture of beaten egg and a little milk.

Bake for 35 to 40 minutes, or until the top is golden brown. Remove the bread from the oven, let it cool slightly, then remove from the pan. Serve as desired.

Stuffed Meat and Chicken Roll Recipe (Bacon-Free)

Ingredients

For the Meat Mixture:

• Eggs: 2
• Ground beef: 300 grams (10.5 oz)
• Ground chicken: 300 grams (10.5 oz)
• Salt: 1 teaspoon
• Dried dill: 1 tablespoon
• Pepper mix: To taste
• Dried garlic: 1 teaspoon
• Meat seasoning: 1 tablespoon

For the Filling:

• Potatoes: 2 medium (about 400 grams / 14 oz), peeled and grated
• Cottage cheese: 300 grams (10.5 oz)
• Garlic: 3-4 cloves, minced
• Dried dill: 20 grams (about 2 tablespoons)
• Flour: 2 teaspoons (about 10 grams)
• Salt: 1/2 teaspoon
• Black pepper: To taste

For Wrapping:

• Alternative to Bacon: 250 grams (9 oz) thinly sliced turkey or chicken breast

Instructions

Step 1: Prepare the Meat Mixture

1. Combine the Meats: In a large bowl, mix together the ground beef and ground chicken. Add the salt, pepper mix, dried dill, dried garlic, and meat seasoning. Crack the eggs into the mixture and blend well until all ingredients are evenly combined.

Step 2: Prepare the Filling

1. Mix the Filling: In a separate bowl, combine the grated potatoes, cottage cheese, minced garlic, and dried dill. Add the flour and mix thoroughly until the filling is well blended. Season with salt and black pepper to taste.

Step 3: Assemble the Roll

1. Lay Out the Slices: Lay out the thin slices of turkey or chicken breast on a piece of plastic wrap or parchment paper, slightly overlapping to form a continuous sheet.
2. Spread the Meat Mixture: Evenly spread the meat mixture over the layer of turkey or chicken, pressing it down gently to ensure a uniform layer.
3. Add the Filling: Place the potato and cottage cheese filling along the center of the meat layer, shaping it into a log. Compact the filling slightly with your hands.

Step 4: Roll and Secure

1. Roll It Up: Use the plastic wrap or parchment paper to help roll the meat around the filling, forming a tight cylinder. Make sure the turkey or chicken slices completely encase the roll.
2. Secure the Roll: Wrap the roll tightly in plastic wrap or parchment paper and refrigerate for about 30 minutes. This will help the roll maintain its shape during cooking.

Step 5: Cook the Roll

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Bake the Roll: Remove the roll from the refrigerator and unwrap it. Place it on a baking tray lined with parchment paper or lightly greased.
3. Bake: Bake in the preheated oven for 35-40 minutes, or until the roll is cooked through and golden brown on the outside. Lightly brush the roll with a bit of olive oil if using turkey or chicken slices to help them crisp up.

Step 6: Serve

1. Slice and Serve: Let the roll rest for a few minutes after baking, then slice into rounds and serve hot. Garnish with fresh herbs if desired.

Nutrition Information

• Serving Size: 1 slice (approximately 100g)
• Servings: 6
• Calories: 280
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 600mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 22g

Tips for Making the Best Stuffed Meat and Chicken Roll

• Wrapping Alternatives: If turkey or chicken slices are not available, consider using thinly sliced zucchini or eggplant as a wrap for a lighter, vegetable-based alternative.
• Add More Flavor: A dash of soy sauce or Worcestershire sauce can enhance the meat mixture, adding depth and a savory boost.
• Prep Ahead: This roll can be prepared in advance and stored in the fridge. When ready to serve, simply bake according to the instructions.

I know you may hear the name “funeral potato” and not instantly think of a delicious cheesy potato dish, but this one is. Funeral potatoes are a famous Idaho and Utah dish that is traditional for families to bring to an after-funeral luncheon. A very simple, yet tasty dish always here to warm people’s stomachs and indulge in something so creamy. There are usually so many leftovers that I can’t help, but think of something fun to repurpose them into. Why not empanadas? Using a store-bought pie crust, we’re going to cut out empanada wrappers and stuff this pastry to the gills with cheesy potatoes, fry them up, and enjoy them the next day. You can just as easily bake them, but why not indulge in something even better? Serve them up with a delicious creamy dipping sauce.

If you’re making these from scratch, you are going to need some time to first bake your cheesy potatoes, then let them cool. Best to do this overnight because the more firm the potatoes are, the easier to stuff the empanadas. While your potatoes are baked, take the time to cut your pie dough into the perfect size empanada wrapper. Wrap these in plastic wrap and store them in the fridge for an easy project the next day.

When stuffing, use a fork to seal the edges on both sides to give that classic empanada fan. Don’t worry if some of the cheesy potatoes are squeezing out as long as the seal on the fan is tight. Freeze or refrigerate your appetizers until ready for cooking. Make a lot of these and just save for a rainy day or unexpected visitors. They make such a tasty treat to air fry, bake, or fry. This is by far one of my favorite ways to use up and store leftover potatoes.

After these are baked, they will stay crispy for hours. The buttery flakey pie crust will protect these from drying out and are great for a picnic or summer outdoor barbecue. Transfer these crispy empanadas to a foil tray covered with perforated foil to ensure the crust stays crisp.

I love the taste of these cheesy potatoes wrapped in pie crust. This is a quick method to take leftovers and repurpose them into something even better. If you have the time to make your dough or you can find store-bought empanada wrappers, try it out. It will get infinitely better.

Funeral Potato Empanadas

Yield(s): Makes 20

20m prep time

55m cook time

1h inactive

5.0

Rated by 1 reviewers

Allergens: Gluten, Milk

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 1 package store-bought pie dough
• 4 cups frozen hash browns
• 2 cups shredded cheddar cheese
• 2 (10oz.) Cans Campbells cream of chicken soup
• 1 cup sour cream
• 5 – 6 cups vegetable oil at 350° F

Preparation

1. Preheat your oven to 350 °F and spray a 9×13 tray.
2. Mix the hash browns, cheddar cheese, cream of chicken and sour cream in a large mixing bowl until combined. Use a spatula to spread into the prepared 9×13 pan.
3. Bake for 40 – 45 minutes or until golden. Remove and scoop out half of the potatoes in a bowl and cool in the fridge for 1 hour.
4. Use a biscuit cutter to cut rounds into your prepared pie dough to make empanadas in the meantime, rolling extra dough out to create more empanada wraps.
5. Preheat oil or oven to 350 °F and start to fill your empanadas using a small ice cream scoop with chilled funeral potatoes. Fold over each filled empanada and use a fork to crimp the edges.
6. Fry for 2 – 3 minutes or bake in the oven for 20 – 22 minutes or until golden brown. Let cool on a wire rack and enjoy!

YUMMY BRAIDED BRIOCHE RECIPE

INGREDIENTS:

250ml (1 cup) milk
200ml (4/5 cup) mineral water
200ml (4/5 cup) vegetable oil
1 tbsp dry yeast
2 tbsp sugar
1/2 tsp salt
3 tbsp cocoa powder
625g (5 cups) flour
1 egg yolk

METHOD:

1. In a bowl mix together warm milk with sugar and yeast, and add in oil and mineral water.
2. Add in flour, divide the dough into two portions and add a little flour to the first portion and cocoa powder to
the second. Let the dough rise for 40 minutes.
3. Divide each portion into 4 pieces, roll it and top the white dough with the dark one and cut it into strips and
twist them, then roll up it and transfer to the baking pan.
4. Let the dough rise for 20 minutes more and spread with egg yolk.
5. Bake at 180’C (360’F) for 50-60 minutes.
6. Enjoy your Braided brioche.