Ingredients:

– 500g ground beef (or lamb)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 3 cups cooked pasta (rotini or penne)
– 2 cups marinara or pizza sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup pepperoni slices (halal if needed)
– 1/4 cup chopped bell peppers (optional)
– 1/4 cup sliced black olives (optional)
– Olive oil for cooking
– Fresh parsley or basil for garnish (optional)

Directions:

1. Preheat your oven to 375°F (190°C) and grease a large baking dish with cooking spray or olive oil.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully co

Ribeye steak, known for its rich marbling and robust flavor, is a true steak lover’s delight. This recipe will guide you through the steps to cook a perfectly seared, juicy ribeye steak, whether you’re using a grill, stovetop, or oven. With minimal ingredients and straightforward techniques, you’ll achieve a steakhouse-quality ribeye right at home.

Ingredients:

2 ribeye steaks (1 to 1.5 inches thick, about 12-16 oz each)
2 tablespoons olive oil or vegetable oil
1 teaspoon salt (preferably kosher salt)
1 teaspoon freshly ground black pepper
2 cloves garlic, minced (optional)
1 tablespoon fresh rosemary or thyme, chopped (optional)
2 tablespoons unsalted butter (optional)
Instructions:

1. Prepare the Steaks:

Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
Pat the steaks dry with paper towels. This helps achieve a good sear.
2. Season the Steaks:

Rub each steak with olive oil on all sides.
Generously season both sides with salt and freshly ground black pepper. For extra flavor, you can also rub minced garlic and chopped rosemary or thyme into the steaks.
3. Cook the Steaks:

Stovetop Method:

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot.
Add a small amount of oil to the pan and swirl to coat.
Carefully place the steaks in the pan.

Cook for about 4-5 minutes on the first side, or until a deep brown crust forms.
Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer your steak more done.
For extra flavor, add a couple of tablespoons of butter to the pan during the last minute of cooking, basting the steaks with the melted butter.
Grill Method:

Preheat your grill to high heat.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust time for desired doneness.
For a nice sear, avoid moving the steaks around too much.
Oven Method (for finishing):

Preheat your oven to 400°F (200°C).
After searing the steaks on the stovetop for 2 minutes per side, transfer the skillet to the oven.
Roast for 4-6 minutes, or until the internal temperature reaches your desired level of doneness (130°F for medium-rare, 140°F for medium).

4. Check Doneness:

Use a meat thermometer to check the internal temperature of the steaks.
For medium-rare, the temperature should be 130°F (54°C). For medium, aim for 140°F (60°C).

5. Rest the Steaks:

Remove the steaks from the heat and transfer them to a cutting board.
Cover loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
6. Serve:

Slice the ribeye against the grain for optimal tenderness.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips for Success
Room Temperature Steaks: Bringing the steaks to room temperature before cooking helps them cook more evenly.
High Heat: Cooking at high heat ensures a nice sear and caramelization on the outside while keeping the inside juicy.

Resting Time:

Don’t skip the resting time! It’s crucial for maintaining juiciness and flavor.

Conclusion:

A perfectly cooked ribeye steak is a culinary treat that can elevate any meal.
By following this recipe, you’ll achieve a steak with a deliciously seared crust and a tender, juicy interior. Whether you’re celebrating a special occasion or simply enjoying a steak night at home, this ribeye steak recipe will impress and satisfy.

Ingredients

Ingredients

• • 1 cup oatmeal – Acts as the base for these pancakes, offering a nutty flavor and a good dose of fiber.
  • 1 apple, grated – Adds moisture and natural sweetness to the pancakes.
  • 200 ml water – Used to bind the ingredients and create the batter’s consistency.

• • 1 egg – Helps bind the mixture while adding protein.
  • 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
  • 1 banana, sliced – Adds a caramelized touch when cooked and serves as a topping.

• Oil for frying – Ensures the pancakes cook evenly and prevents sticking.

Preparation Time

• • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

• Total Time: 25 minutes

Servings

• Serves: 2-3 people (Makes approximately 8 pancakes)

Nutrition Facts (Per Serving, Approximate)

• • Calories: 230 kcal

• • Protein: 6g
  • Carbohydrates: 40g
  • Fiber: 4g

• Fat: 6g
• Sugar: 12g

Instructions

Step 1: Prepare the Oatmeal Base

1. 1. In a mixing bowl, combine the oatmeal and 200 ml water. Let the mixture sit for about 5 minutes to allow the oats to soften slightly. This step helps create a smoother batter and ensures the pancakes cook evenly.

Step 2: Add the Remaining Ingredients

2. Grate the apple directly into the bowl with the oatmeal mixture. The apple adds moisture and sweetness, so there’s no need for additional sugar.
3. Crack in the egg and add the vanilla extract. Mix well until the ingredients are evenly combined. The mixture will be thick and chunky, which is perfect for these hearty pancakes.

Step 3: Heat the Pan

4. 4. Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to coat the surface lightly. Use a brush or paper towel to spread the oil evenly across the pan.

Step 4: Cook the Pancakes

5. 5. Scoop about 2-3 tablespoons of the batter onto the pan for each pancake. Use the back of the spoon to spread the batter into a round shape, about ½ inch thick.
   6. Place a few slices of banana on top of each pancake while the batter is still wet. This will allow the bananas to cook and caramelize as the pancakes cook.
   7. Cook for 2-3 minutes on each side or until golden brown. Flip the pancakes carefully to ensure the banana slices stay in place.

Step 5: Serve

8. Remove the pancakes from the pan and stack them on a serving plate. Serve warm with your choice of toppings, such as additional banana slices, a drizzle of honey, maple syrup, or a sprinkle of cinnamon.

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.

Ingredients

• • Oatmeal: 1 cup (90 g)

• • Eggs: 2 large
  • Milk: 1 cup (240 ml)
  • Green Onions: 2 tablespoons, finely chopped

• • Mozzarella Cheese: ½ cup (50 g), shredded
  • Salt: ½ teaspoon
  • Chili Flakes: ¼ teaspoon (adjust to taste)

• • Dry Provencal Herbs: ½ teaspoon
  • Oil: For frying
  • Sesame Seeds: 1 tablespoon (for garnish)

Directions

• • Prepare the Batter:
    • In a large mixing bowl, combine the oatmeal, eggs, milk, and salt. Stir well until the oats are fully moistened and the mixture is smooth.
    • Add the chopped green onions, shredded mozzarella, chili flakes, and Provencal herbs. Mix until evenly incorporated.

• • Preheat the Pan:
    • Heat a non-stick skillet over medium heat and add a small amount of oil for frying.
  • Cook the Pancakes:
    • • Pour a ladleful of batter onto the hot skillet to form a pancake. Spread it slightly to make it even.

     

    • Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until golden brown on both sides.
    • Sprinkle sesame seeds on top of the pancakes while they cook for added texture.

• Repeat:
  • Continue making pancakes with the remaining batter, adding oil to the skillet as needed.
• Serve:
  • • Serve the pancakes hot, garnished with extra green onions or a dollop of sour cream if desired.

   

5 Serving Suggestions

• • Pair with a fresh salad for a complete meal.
  • Serve with a side of garlic yogurt or tzatziki for dipping.

• • Enjoy with a poached or fried egg on top for a hearty breakfast.
  • Add a drizzle of hot sauce for extra spice.
  • Serve alongside grilled vegetables for a wholesome dinner.

5 Cooking Tips

• • Use quick oats if you prefer a smoother texture, or leave the oats whole for a hearty bite.
  • Let the batter rest for 5 minutes to allow the oats to absorb the liquid.
  • Adjust the seasoning by adding black pepper or a pinch of paprika for extra flavor.

• Cook the pancakes on medium heat to ensure they cook through without burning.
• Use a pancake ring or mold for perfectly round pancakes.

Nutritional Benefits

• • Oatmeal: High in fiber and great for heart health.

• • Eggs: Provide protein and essential vitamins.
  • Mozzarella Cheese: A source of calcium and protein.
  • Green Onions: Add vitamins A and C and a fresh flavor.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes (ensure oats are certified gluten-free)
  • Dairy-Free: No (use dairy-free mozzarella and plant-based milk for a dairy-free option)

Nutritional Facts (Per Serving)

• • Calories: 200 kcal
  • Protein: 8g
  • Fat: 8g

• • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 2g

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze individual pancakes separated by parchment paper for up to 1 month. Reheat in a skillet or microwave before serving.
• Reheating: Heat in a non-stick skillet over low heat or microwave for 30 seconds.

Ingredients:

2 oz coconut water (instead of white rum)
1.5 oz cream of coconut
1.5 oz pineapple juice
1 oz pistachio syrup (instead of pistachio cream liqueur)
0.5 oz fresh lime juice
1 cup crushed ice
Whipped cream
Chopped pistachios for garnish
Pineapple leaf for garnish
Edible flowers (optional)
Extra pistachio syrup for drizzling

Instructions:

In a blender, combine coconut water, cream of coconut, pineapple juice, pistachio syrup, and fresh lime juice.
Add the crushed ice to the blender and blend until smooth and creamy, about 30 seconds.
Drizzle some pistachio syrup inside a hurricane glass or tall glass for a visually appealing effect.
Pour the blended mixture into the prepared glass.
Top with a generous dollop of whipped cream.
Sprinkle chopped pistachios over the whipped cream for a nutty crunch.
Garnish with a pineapple leaf stuck into the whipped cream for an island-inspired touch.
If desired, add a few edible flowers for an extra pop of color.
Drizzle a small amount of pistachio syrup over the top for a final touch.
Serve immediately with a straw and a long spoon for easy mixing and scooping.

Prep time: 5 minutes
Total time: 5 minutes
Servings: 1
Calories: Approximately 260 kcal per serving

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Instructions:
1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
3. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the custard into a bowl and let it cool. Refrigerate until cold.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the strawberry mixture.
8. Transfer the ice cream to a container and freeze until firm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Servings: 8
Enjoy 

Ingredients:
1 banana
2 tablespoons chia seeds
½ cup oat flakes
1 cup almond milk
Directions:
Peel and slice the banana into smaller pieces for easier blending.
In a blender, combine the banana, chia seeds, oat flakes, and almond milk.
Blend on high speed until smooth and creamy.
Pour the smoothie into a glass and serve immediately.
No prep or cook time provided

Easy and Fluffy Vanilla Muffins! Perfect for Quick Baking

Ingredients (Makes 12 Muffins):

• – 2 eggs
• – 125ml (1/2 cup) vegetable oil
• – 250ml (1 cup) milk
• – 200g (1 cup) sugar
• – 360g (3 cups) flour
• – 1 tsp baking powder
• – 1/2 tsp salt
• – 100g (2/3 cup) raisins or chocolate chips (optional)

Directions:

1. . Set the oven’s temperature to 180°C (360°F) or Gas Mark 4.
2. Beat the eggs in a mixing bowl.
3. Mix the eggs with milk, sugar, and vegetable oil. Stir until thoroughly blended.
4. . Whisk the flour, baking powder, and salt in a another bowl.
5. Stirring just until mixed, gradually add the dry ingredients to the wet components. A few lumps are acceptable; just be careful not to overmix.
6. . For an added delight, stir in chocolate chips or raisins, if desired.
7. . Grease each muffin cup or line a muffin tin with paper liners.
8. Fill each cup about two thirds of the way to the top with muffin batter using a spoon.
9. A toothpick inserted in the center should come out clean after 20 to 25 minutes of baking in a preheated oven. After 20 minutes of baking, continue to check every 5 minutes because oven times can change.
10. . Let the muffins cool in the muffin tray for a few minutes after taking them out of the oven.
11. . Move the muffins to a wire rack so they can cool fully.