Category: Recipes

Ingredients:

For the Chicken:
– 5 boneless skinless chicken breast cutlets
– 12 oz spaghetti noodles
– ½ cup flour
– 1 tsp salt
– ¼ tsp pepper
– 1 tsp garlic powder
– 2 tsp Italian seasoning
– 2 tbsp oil

For the Sauce:
– 4 tbsp butter
– 1 onion, chopped
– 4 tsp minced garlic
– 2 small tomatoes, diced
– 1 tbsp flour
– 1 cup heavy whipping cream
– ½ cup Parmesan cheese, grated
– 1 tsp Italian seasoning
– ½ tsp salt
– ¼ tsp red pepper flakes

Instructions:

1. Cook the Pasta:
– Cook the spaghetti noodles according to the package instructions. Once they are al dente, drain them and set aside.

2. Prepare the Chicken:
– In a large Ziploc bag, combine ½ cup of flour, 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Shake the bag well to mix the ingredients. Add the chicken cutlets to the bag, ensuring they are evenly coated with the flour mixture.
– Heat 2 tbsp of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets. Cook them for about 5-7 minutes on each side, or until they’re browned and cooked through. Once done, remove the chicken from the skillet and set it aside.

3. Make the Sauce:
– Using the same skillet, melt 4 tbsp of butter over medium heat. Add the chopped onion and sauté until it softens and becomes translucent.
– Stir in the diced tomatoes and minced garlic, cooking for about 30 seconds until fragrant.
– Sprinkle 1 tbsp of flour into the skillet and stir to combine. This helps thicken the sauce. Then, add the red pepper flakes and 1 tsp of Italian seasoning.
– Gradually whisk in the heavy whipping cream, followed by the grated Parmesan cheese. Continue to sauté the mixture until the sauce thickens and becomes creamy.

4. Combine and Serve:
– Return the cooked chicken to the skillet, allowing it to soak up some of the sauce. Add the cooked spaghetti noodles to the skillet and toss them in the sauce until well coated. Serve hot, garnished with extra Parmesan cheese if desired.

Ingredients:

1 1/2 kg chicken drumsticks

1 tbsp minced garlic

1 tbsp minced ginger

1/2 cup honey

1/2 cup soy sauce

2 tbsp cornstarch

1 tbsp sesame oil

2 tbsp water

Instructions:

In a small bowl, whisk together the honey, soy sauce, minced garlic, and minced ginger.

Place the chicken drumsticks in a slow cooker, then pour the honey soy sauce mixture over the top.

Cover the slow cooker and cook on low heat for 5-6 hours, or on high heat for 3-4 hours, until the chicken is cooked through and tender.

In a small bowl, whisk together the cornstarch and water. Add the mixture to the slow cooker and stir to combine.

Cover the slow cooker again and cook on high heat for an additional 30 minutes, until the sauce has thickened.

Drizzle the sesame oil over the top of the chicken just before serving. Enjoy!

100 ml of milk

60 grams of cake flour

20 grams of cornflour

the separation of six big eggs

150 grams of granulated sugar

1 teaspoon of lemon juice

a quarter of a teaspoon of cream of tartar (optional)

to be used for dusting, powdered sugar

Details to follow:

Advance planning:

Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter. Butter should be used to gently grease the sides.

To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.

The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed. Take it off the heat and let it to cool down a little bit

For the dry ingredients, combine the cornflour and cake flour and sift them together. Put away for later.

To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.

After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.

Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.

The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency. After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.

While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.

In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.

Pour the batter into the cake pan that has been prepped for baking.

Remove any air bubbles that may be present by softly tapping the pan on the counter.

It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water.

Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.

When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes. This will avoid any rapid swings in temperature.

After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.

The cake should be removed from the pan with caution after it has cooled.

Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.

Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!

Ingredients:

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
1 cup heavy cream
1/2 cup banana puree (about 2 ripe bananas, blended)
1/2 cup crushed vanilla wafers
1/2 tsp ground cinnamon (optional)
For the Banana Pudding:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
2 ripe bananas, sliced
For the Cones:

12 ice cream cones (waffle or sugar cones)
For Garnish (optional):

Whipped cream
Additional sliced bananas
Extra crushed vanilla wafers
Instructions:

Prepare the Banana Pudding:

In a saucepan, whisk together milk, sugar, cornstarch, and salt.
Cook over medium heat, whisking constantly until thickened and bubbling.
Remove from heat and stir in vanilla extract.
Cool to room temperature, then refrigerate until chilled.
Prepare the Cheesecake Filling:

Beat softened cream cheese until smooth. Add sugar and vanilla, mixing well.
Beat in sour cream and heavy cream until smooth.
Fold in banana puree and crushed vanilla wafers. Add cinnamon if desired.
Chill in the refrigerator for 30 minutes.
Assemble the Cones:

Place ice cream cones upright in a stable container.
Spoon or pipe the chilled cheesecake filling into each cone, filling about three-quarters full.
Spoon a layer of chilled banana pudding on top.
Garnish with whipped cream, sliced bananas, and crushed vanilla wafers if desired.
Serve and Enjoy:

Get the milk ready.

Remove the skin from 1 lemon and keep it to the side.

Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.

Allow the milk to reach the same temperature as the room.

Prepare the custard.

In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.

Slowly pour the cold milk into the mixture while stirring continuously.

Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.

Get the cake mix ready.

Heat your oven to 180°C (350°F) before using it.

In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.

Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.

Put the lemon peel in and mix it well.

Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.

Carefully mix in the custard mixture that has been prepared.

Make the cake.

Put the mixture into a cake pan that has been greased and floured.

Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Put the topping on.

Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.

Pour the honey on top of the cake once it has cooled down.

Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Ways to serve.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have it with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.

Carefully mix the custard into the batter to keep it fluffy and light.

To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for your health from food

Lemons are full of vitamin C and antioxidants.

Eggs are rich in protein and important vitamins.

Coconut is good for you because it has healthy fats and fiber.

Information about food and nutrition.

Vegetarian: This recipe is for people who don’t eat meat.

Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.

Keeping things in a safe place.

Keep the cake in a sealed container at room temperature for a maximum of 3 days.

To keep the cake fresh for a longer time, store it in the fridge for up to a week.

Reasons to Enjoy This Recipe

Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.

Soft and fluffy: The custard mixture helps the cake stay moist and tender.

Simple to prepare: Basic ingredients and easy steps make this cake simple to make.

End.

Hello everyone, today we will learn how to make a dessert with only 3 simple ingredients. Get your pen and paper ready to write down the ingredients, and then follow the entire recipe.

Do you know what is hiding in your bed? You might be surprised, and if you found out, you would likely clean it immediately. Here is all the information you need.

The significance of keeping your mattress clean.

There is no feeling like sleeping on a cozy bed with clean, nice-smelling sheets. Having a tidy and comfortable bed is very important for getting a good night’s sleep, which is crucial for keeping your body and mind healthy. Even if you regularly change your bedsheets, you might not be aware that your mattress contains many things that need to be taken care of. The mattress is not very clean. Today we will show you what is hidden inside it and why you should clean it, not just the sheets.

The dust inside your bed

As stated before, just having clean sheets doesn’t mean the bed is clean. The mattress also needs to be cleaned regularly because dirt accumulates on it over time, making it dirty. Think about the skin cells and sweat that accumulate on sheets and get absorbed by the mattress. Dust mites are always around, so it’s important to clean your mattress regularly, especially if you have allergies. If you wake up with a stuffy or runny nose, it could be a sign that it’s time to clean your living space.

Did you know that a mattress can become twice as heavy after ten years? This happens because skin cells, mold, bacteria, human hair, dust mites, their waste, and dead insects build up. This blend makes your mattress unattractive. Now that you are aware, you will probably want to clean your mattress right away. So, here’s the right way to do it.

Here are some tips on how to keep your mattress clean: 1. Vacuum your mattress regularly to remove dust and dirt. 2. Use a mattress protector to prevent stains and spills. 3. Wash your bedding frequently to prevent dust mites and allergens. 4. If there are stains on your mattress, spot clean them with a mild detergent and water. 5. Air out your mattress by

To clean your mattress, you will need a vacuum, a wet cloth, and baking soda. Begin by using a vacuum cleaner on the mattress to get rid of any dust and dirt on the surface, so it doesn’t spread around. After that, put some baking soda on the mattress. Baking soda is very good at getting rid of old smells. It also helps get rid of dampness and dirt. Next, clean the mattress with a wet cloth to get rid of any stains.

To remove tough stains, mix baking soda, water, and salt to make a paste. Put the paste on the spots and leave it there for around 30 minutes. After that, clean it with a wet cloth. Your mattress will be completely clean. Don’t forget to do this every six months and also clean the pillows because they gather dirt too.

Now that you are aware of what is inside your mattress, it is time to take care of it properly. A fresh mattress helps you sleep well and stay healthy. Don’t forget to clean your mattress regularly.

Ingredients:
For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2-3 medium bananas)
1 cup sour cream
For the Banana Pudding Swirl:

1 box (3.4 oz) instant banana pudding mix
1 cup milk
For the Glaze (Optional):

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan or a 9×13-inch baking dish.
Make the Cake Batter:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the mashed bananas.
Prepare the Banana Pudding Swirl:

In a small bowl, whisk together the instant banana pudding mix and milk until smooth and thickened.
Assemble the Cake:

Pour half of the cake batter into the prepared pan.
Drop spoonfuls of the banana pudding mixture over the batter.
Gently swirl the pudding into the batter with a knife or toothpick.
Add the remaining cake batter on top and smooth the surface.
Bake:

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake.
Serve:

Slice and enjoy your delicious banana pudding pound cake!