Category: quick and easy recipe

1 cup of white rice
One can of mushroom soup (10.5 ounces).
One can of celery soup (10.5 oz).
One can of chicken soup (10.5 oz).
One and a half cups of water
4 chicken breasts without bones or skin
1 packet of onion soup mix
Add salt and pepper according to your preference.

Instructions

Heat your oven to 350°F (175°C) before using it.
Lightly coat a baking dish that measures 9 by 13 inches with oil.
Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
Add salt and pepper to the chicken breasts and place them on the rice mixture.
Evenly spread the onion soup mix on top of the chicken and rice.

Cover the dish well with aluminum foil. Don’t look while it’s baking!
Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

Take out of the oven and allow it to cool for a few minutes before serving.
Different Types and Advice
This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

Here’s a quick and easy crepes recipe batter that you can make in minutes. It’s made with common household ingredients.

Ingredients :

Getting the following things ready is the first step in making crepes:

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
2 tablespoons butter, melted
¼ teaspoon salt

Kitchen Equipment

We need to make sure you have the right tools before we begin. You’ll need these things for this recipe:

• Mixing bowls
• Whisk
• Griddle or frying pan
• Spatula

If you’re missing a certain thing, don’t worry—I’ll give you options to keep your crepe-making journey going smoothly.

Directions :

Whisk together the flour and eggs in a large mixing bowl. Stir in the milk and water gradually to combine. Beat in the salt and butter until smooth.

Over medium-high heat, heat a lightly oiled griddle or frying pan. Pour or spoon the batter onto the griddle, about 1/4 cup for each crepe. Tilt the pan in a circular motion to evenly coat the surface with batter.

Cook for 2 minutes, or until the bottom is light brown. Turn and cook the other side after loosening with a spatula. Serve immediately.

Tips for Perfect Crepes :

Here are some secret tips that will help you make the perfect crepe:

To make crepes that are smoother, let the batter sit for 15 minutes.

You can change the thickness of the pancakes by adding more flour or more milk.

Adding sugar or vanilla flavor to the batter can give it a hint of sweetness.

Recipe Variations and Swaps

Customize your crepes with these creative twists:

• Buckwheat flour for a nuttier flavor
• Coconut milk for a tropical touch
• Savory options like herbs or cheese for a delightful contrast

Storing Leftovers

If, by some chance, you have extra food, don’t worry:

• Place parchment paper between the crepes as you stack them.
• Put it in the fridge for up to three days or freeze it to keep it longer.

Questions you may ask?

My batter is lumpy. Why is that?
If you don’t mix the batter well enough, it might get lumpy. Take your time to make sure the uniformity is smooth.

Can I cook on a regular pan instead of a griddle?

Of course! You can use a nonstick pan; just make sure the heat is right.

How can I keep pancakes from sticking to the pan?

Use a non-stick surface and make sure the pan is well-oiled.

Do I need eggs to make crepes?

Yes, you could use applesauce or yogurt instead of eggs for a delicious vegan choice.

Can I freeze pancakes that are already filled?

It’s possible, but freezing-filled crepes might change the way they feel. The crepes will turn out better if you freeze them empty.

Excellent work! You’ve now learned how to make perfect, simple crepes. Try different sauces, share what you’ve made, and most of all, enjoy every bite. Remember to share the love—email this recipe to your family and friends and follow our blog for more delicious recipes. Have fun cooking!

If you’ve followed us for very long, then you already know we are big fans of dumplings. Whether they’re made completely from scratch or using a quick and easy shortcut recipe, nothing can compare to a delightfully rich and carb-filled dumpling. Diets be darned, they’re worth every calorie! The classic crescent roll approach is one of our very favorites, but we had never made it with strawberries and it was high time we remedied that. The resulting Strawberry Dumpling recipe is out-of-this-world tasty and makes for the perfect summertime dessert!

The combination of juicy berries and buttery pastry is nothing short of indulgent, especially when they’re baked in a rich homemade sauce. We’ve used fresh berries in this recipe, but you could use frozen in the off season, just make sure to thaw and drain them before assembling the dumplings.

Another important note: Take care to pour the soda around the dumplings and not on top of the dough so the tops stay nice and crispy. The mix of the butter sauce and soda will bubble up when first added, and then bake into caramel-y perfection.

These dumplings make for a show stopping dessert any time of year, but feel extra festive in the spring and summer months. If you’re feeling indulgent, you could even serve these at brunch for a sweet treat. No matter the occasion, these Strawberry Dumplings are sure to be a hit. Give them a try and we’re sure you’ll agree!

For a meal that comes together quickly but provides both protein and vegetables, our go-to is egg fu yung. This recipe is a great way to use up leftover pork, shrimp, chicken, or ground beef from last night’s dinner. If you do not have bamboo shoots, you can substitute an equal amount of celery or Chinese cabbage.

Chicken salad is great and pasta salad is great, so why not go ahead and combine the two into one amazing side salad? That’s what we said. This Chicken Pasta Salad walks a fine line between protein salad and pasta salad, which really just means it’s the best of both worlds and the perfect thing to bring to any party or potluck. Just a few ingredients and a few minutes of your time and you’re well on your way to one creamy and delicious side. (But it’s a side you can certainly make a meal out of.)

This is a mayo-based salad just like chicken salad or macaroni salad so it’s plenty creamy, but the dressing isn’t all about creaminess. It’s also cut with a little apple cider vinegar and sugar which gives you a balance of sweetness and tang that keeps things from tasting too rich. Because here’s the thing – it’s a hearty salad. There’s not only pasta, there’s also shredded chicken, and cheddar cheese as well, and the aforementioned mayo, which is rich all on its own. It’s a side dish, sure, but it’s one that works equally well as a complete lunch.

You can use any pasta you like here, but I find that small works better – think shells, ditalini, macaroni… you get the drift. This is a great use for leftover rotisserie chicken and you can totally play around with the veggies involved. We’ve used celery and red onion but some broccoli, bell pepper, or even cherry tomatoes wouldn’t be amiss here.

You could say there are two types of people in this world – people who know and love Runza and people who haven’t yet had one. In case you’re one of the latter, I’ll give you a little explanation – a Runza is a bread pocket that’s stuffed with beef, cabbage or sauerkraut, and onions. Think savory, filling, beefy hot pocket, but even better. The sandwich has old German-Russian roots but is most popular in Nebraska where you can find multiple restaurant chains that serve it but all you really need to know is that it’s good and our Runza Casserole pays homage to it in a comforting baked dish that’s family-friendly and super simple to make.

Believe it or not, you only need six ingredients to make this tasty casserole. There’s no bread to worry about here, just a stand-in of refrigerated crescent rolls which provide a delicious buttery and doughy base and top for a sandwich feel. And then there’s the filling, which is just ground beef (seasoned to perfection of course), onions, and cabbage that are cooked together into a tender and flavorful medley.

And that’s it! It’s a quick bit of stovetop work to brown the ground beef, and then you layer the crescent rolls, beef mixture, cheese, and more crescent rolls and bake. So simple, but so very satisfying. It’s Runza flavor through and through but in a way that makes it easy to feed a crowd… or just a few people who might want second servings (and I promise that with this, that’s kind of inevitable).

Cheese Twist Bread

LEMON CAKE Preheat the oven

Ingredients:

• 4 eggs
• 100 ml of extra virgin olive oil or butter
• 180g of sugar
• 280g of flour
• 15 g baking powder
• 150 g plain yogurt NOT Greek yogurt
• 60ml lemon juice
• The grated zest of 2 lemons

Preparation:

1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
4. Add flour and baking powder. Beat a little more until smooth.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

Bread rolls: the recipe for fried and baked rolls

Ingredients

WHITE BREAD
8 slices
BAKED HAM
8 thin slices
EMMENTAL
8 thin slices
EGG
2
BREAD CRUMBS
to taste
SALT
to taste
EXTRA VIRGIN OLIVE OIL
to taste
FOR FRYING
PEANUT SEED OIL
to taste

instruction

1. Bread rolls are filled rolls, characterized by a tasty and stringy centre, ideal to bring to the table as an appetizer or second course to accompany your favorite side dish. In our recipe we offer them both fried , for an ultra-delicious version, and cooked in the oven, for a lighter but equally tasty version, suitable for those who pay attention to their figure.
2. Making them at home is very simple. Simply remove the crust from the bread, gently crush the slices with a rolling pin and then fill them with thinly sliced ​​cooked ham and Emmental . At this point all you have to do is wrap the bread on itself, let the resulting cylinders harden in the fridge for half an hour and finally dip them in the egg, previously beaten with a pinch of salt, and in the breadcrumbs . Once ready, you can decide whether to dip the rolls in boiling seed oil until they are golden and fragrant, or whether to arrange them on a baking tray with a drizzle of olive oil and place them in a preheated oven at 200°C for about 20 minutes: in both cases they will be delicious.
3. Also excellent to serve at aperitif time , as a tasty finger food, or for a party buffet , together with other savory appetizers, these delicious morsels can be customized to your liking with your favorite ingredients. Instead of Emmental you can use scamorza, provola, dry mozzarella for pizza or other stretched curd cheese, or you can replace the cooked cheese with speck, well-drained anchovy fillets , chopped dried cherry tomatoes or with grilled vegetables .
4. To optimize time, you can package the rolls in advance and then store them in the fridge, wrapped in cling film, until ready for service: the important thing, to appreciate them in all their goodness, will be to cook them when the guests arrive and consume them immediately, very hot.
5. Find out how to prepare bread rolls following the step-by-step procedure and advice. If you liked this recipe, also try the mozzarella skewers in carrozza or try your hand at other delicious appetizers with pancarré .
   

   How to prepare bread rolls

   Step 1 Remove the crust from the bread 1.

   Step 2 Gently crush the bread slices with a rolling pin2.

   Step 3 Place the thinly sliced ​​cooked ham in the center3.

   Step 4 Cover with a slice of cheese4.

   Step 5 Roll the bread on itself
   5in order to obtain many rolls.

   Step 6 Arrange the bread rolls on a cutting board 6, wrap them with a sheet of cling film and leave them to harden in the fridge for half an hour.

   Step 7 Once the time has passed, dip the rolls in the egg 7, previously beaten with a pinch of salt.

   Step 8 Roll them in breadcrumbs8.

   Step 9 Arrange half the rolls on a baking tray, drizzle them with a drizzle of extra virgin olive oil 9and put them in a preheated oven at 200°C for about 20 minutes.

   Step 10 Once cooked, take the rolls out of the oven and fry the remaining ones in boiling seed oil10.

   Step 11 When they are golden and fragrant, remove them with a slotted spoon and let them drain on a sheet of absorbent kitchen paper11.

   Step 12 Arrange the bread rolls, fried and baked, on a serving plate 12, bring to the table and serve