Ingredients:

3 potatoes

2 onions

2 eggs

75 g cheese

parsley (to taste)

breadcrumbs (to taste)

butter (to taste)

4 tablespoons wheat flour

sunflower oil (to taste)

salt (to taste )

Black pepper (to taste)

PREPARATION:

Peel the potatoes and grate them into a bowl.

Finely chop the onions and add them to the bowl with the grated potatoes. Add

eggs, grated cheese, chopped parsley, wheat flour, salt and black pepper to the bowl. Mix everything together until well combined.Heat some sunflower oil and butter in a frying pan over medium heat.

Take a portion of the potato mixture and form it into a pancake. Cover the pancake with breadcrumbs on both sides.

Place the pancake in the hot  pan and fry until golden brown on both sides, turning halfway through.

Repeat  with  remaining potato mixture, adding more oil and butter to  pan as needed.Once all the potato pancakes are ready, serve them hot with your favorite sauce or topping.

Enjoy your delicious potato pancakes!

Enjoy !

Ingredients:

14 ounces Cream of Chicken Soup

¼ cup Chicken Stock

3 packages Crescent Rolls(you will have to seal the seams)

9 ounces frozen mixed vegetables, thawed

1 cup chicken, shredded

PREPARATION:

Preheat the oven to 400* Spray muffin tins with a non stick spray Lay the crescent roll dough out flat, pinch seams together Using a biscuit cutter, cut out 12 rounds from the dough Press the dough into the muffin tins, including up the sides In a large bowl, mix together the soup, thawed vegetables and the shredded chicken Spoon the filling into each muffin cup, do not overfill Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown. If the top begins to brown too quickly, cover with aluminum foil and bake Let cool and use a knife to loosen from the muffin tins.

Enjoy !

Ingredients:

Chicken:

1 tablespoon butter
1.5 lb chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breast, halved)
salt
¼ teaspoon lemon pepper seasoning
¼ teaspoon paprika
Creamed spinach:
1 tablespoon vegetable oil
10 oz spinach fresh
4 garlic cloves minced
⅔ cup half and half
⅔ cup mozzarella cheese shredded

Other Ingredients:

1 tablespoon vegetable oil
4 oz mushrooms sliced
4 slices bacon cooked, chopped
4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

PREPARATION:

Preheat the stove to 375 F.

Spread the lower part of the baking dish (I utilized an oval goulash dish estimated 13 inches x 9 inches x 4 inches down).

Liberally season chicken bosoms on the two sides with salt, lemon pepper preparing and a limited quantity of paprika. Place the chicken bosoms, level side down, into the lubed baking dish and heat for 15-20 minutes at 375 F.

Instructions to make creamed spinach:

Meanwhile, heat 1 tablespoon vegetable oil in a huge skillet on medium intensity. Add spinach and cook for just 1 or 2 minutes, covered, until the spinach is completely warmed through and begin to shrivel. Eliminate from heat. Add minced garlic and creamer. Bring to bubble. Add destroyed mozzarella cheddar and continue to mix, on high intensity, until mozzarella cheddar begins to soften – around 30 seconds. Lessen intensity to stew and continue to mix until you have a pleasant, smooth creamed spinach – around 30 seconds or 1 more moment. Season with salt as you would prefer. Eliminate from heat.

Cook mushrooms:

In a different dish, heat 1 tablespoon vegetable oil. Add cut mushrooms and cook on high-medium intensity for 1-2 minutes until mushroom caramelize. Try not to salt mushrooms or it will forestall the caramelization.

Covered chicken get together:

Eliminate the chicken bosoms from the broiler (you prepared them for 15-20 minutes). Top every chicken bosom with the creamed spinach, slashed cooked bacon, cooked mushrooms and broken cuts of pepper jack cheddar. Prepare in the broiler, uncovered for 15-20 additional minutes, until chicken is cooked through, presently not pink in the middle, and the juices run clear. Sear for the last 2-4 minutes, assuming that ideal, being mindful so as not to consume the cheddar on top.

Enjoy !

Gourmet Salisbury Steak Meatballs with Mushroom Gravy
Ingredients:
1 pound ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/4 cup flour
2 cups beef broth
1/2 cup heavy cream
8 ounces mushrooms, sliced
1 teaspoon dried thyme
Fresh parsley, chopped (for garnish)
Instructions:

In a large bowl, mix the ground beef, breadcrumbs, egg, Parmesan, onion, garlic, Worcestershire sauce, salt, and pepper. Shape the mixture into meatballs.
Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides for 5-7 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly browned.
Gradually whisk in beef broth and heavy cream, bringing the mixture to a simmer.
Add mushrooms and thyme, cooking until mushrooms are tender and the sauce has thickened, about 5-7 minutes.
Return the meatballs to the skillet, spooning sauce over them. Simmer for 10 minutes until the meatballs are cooked through.
Garnish with fresh parsley before serving

This healthy and filling dish mixes lentils, seeds, and spices with apple to create a tasty meal ideal for a nutritious snack or breakfast. It has lots of protein, fiber, and good fats, so it’s tasty and satisfying.

List of ingredients:

200 grams of lentils

30 milliliters of olive oil

2 tablespoons of ground rice.

6 tablespoons of water

3 tablespoons of ground flaxseeds.

20 grams of chopped pumpkin seeds.

1 apple (cut into small pieces or shredded)

A little bit of salt

Coriander (as much as you like)

2 tablespoons of oats

10 grams of baking powder

Additional pumpkin seeds (to sprinkle on top)

Oil for greasing.

Instructions:
Soak the lentils.

Put lentils in a bowl of water and let them soak for at least 1 hour. Wash and strain the lentils afterwards.

Mix the lentils.

Use a hand blender to blend the lentils that have been soaked until they are smooth. Mix in the olive oil until well combined.

Make the rice flour.

Grind 2 tablespoons of rice in a coffee grinder until it turns into a fine powder.

Make the flaxseed mixture.

Crush 3 tablespoons of flaxseeds and combine them with 6 tablespoons of water. Wait a few minutes until it becomes thicker.

Cut the pumpkin seeds.

Cut 20 grams of pumpkin seeds with a knife to add texture.

Mix the ingredients.

In a bowl, combine lentils, ground rice, flaxseeds, chopped pumpkin seeds, apple, salt, coriander, oats, and baking powder. Mix thoroughly until everything is well combined.

Get the baking pan ready.

Put some vegetable oil on a baking dish and pour the mixture into it. Make the surface even and add more pumpkin seeds on top.

Cook in an oven.

Heat your oven to 180°C (350°F) before using it. Cook the dish in the oven for 40-45 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Chill and Serve:

Allow the cake to cool a bit before serving. You can have it hot or at room temperature.

Ways to serve.

Add a spoonful of yogurt or a little honey for some sweetness.

This dish goes well with some fresh fruit or a smoothie for a nutritious morning meal.

Cooking Advice:

Add your preferred herbs or spices to change the taste.

To make it crunchier, you can sprinkle sunflower seeds or nuts on top before baking.

Health Benefits:

Lentils are a good plant-based protein and fiber source.

Flaxseeds and pumpkin seeds are good for you because they have healthy fats and important nutrients like omega-3 fatty acids and magnesium.

Apples are naturally sweet and have lots of fiber and antioxidants.

Commonly Asked Questions

Can I use canned lentils instead of dry lentils?

Yes, you can use lentils from a can. Wash and strain them thoroughly, then mix them until they are smooth. Use less water in the recipe because canned lentils are already moist.

What can I use instead of flaxseeds?

You can use chia seeds instead of flaxseeds in the same amount. Similar to flaxseeds, chia seeds also become thicker when mixed with water.

Can I prepare this meal without gluten?

Yes, this recipe is gluten-free because it does not contain any ingredients made from wheat. Make sure the oats you use do not contain gluten if needed.

What is the best way to keep uneaten food fresh?

Keep any extra food in a sealed container in the fridge for a maximum of 4 days. You can warm up single servings in the microwave or in the oven.

Can I put this dish in the freezer?

Yes, you can freeze the cooked meal. Let it cool down completely, then wrap it tightly in plastic wrap and aluminum foil. It can be kept in the freezer for 3 months.

What else can I include to make it tastier?

You can try adding spices like cinnamon, nutmeg, or ginger, or mix in dried fruits such as raisins or cranberries for extra sweetness.

How can I adapt this recipe to be vegan?

This recipe is vegan because it does not have any ingredients from animals. The flaxseed mix can replace eggs in a recipe, helping to hold ingredients together and keep them moist.

Can I use a different kind of seed or nut?

You can use sunflower seeds instead of pumpkin seeds, or include chopped nuts such as walnuts or pecans for more crunch and taste.

Is this recipe appropriate for children?

Yes, this meal is a good choice for children because it is full of healthy nutrients and has a gentle taste. You can change the flavor to suit your child’s likes.

What can I serve with this dish?

It goes well with yogurt, fruit, or a salad to make a balanced meal. You can also eat it alone as a snack or a light morning meal.

CHINESE FRIED RICE 
Ingredients:
4 cups of cooked white rice
2 carrots
1 medium onion
1 clove garlic
1 tablespoon fresh ginger
1 cup bean sprouts
3 eggs
1 pinch of black pepper
1 teaspoon salt
3 tablespoons of soy sauce
2 tablespoons of sunflower oil
2 tablespoons of sesame oil
Preparation:

1. Cook the four cups of white rice with water and a little salt.
2. Meanwhile, prepare the vegetables. Peel the carrots and cut them into small squares, the same size as the onion, chop a teaspoon of fresh ginger and garlic. Wash the bean sprouts well. Leave everything in separate containers.
3. In a pan pour the vegetable oil. If you don’t have the special pot called a wok, don’t worry, you can do it in any other, as long as it’s deep.
4. Cook the vegetables until tender, starting with the carrot, then add the garlic, onion and others. Add salt and pepper to taste.
5. Pour in the sesame oil little by little.
6. Place the three eggs in a bowl and beat them together. Then pour them into the wok.
7. By then, the rice should have been cooked. Strain it and place it in the pot. Mix everything and fry for three minutes.
8. Add the soy sauce, mix and cook for a minute.
9. Serve. You can decorate with sprigs of chives and bring the soy sauce so that if they wish, diners can add more.

Simple Baked Potato Magic: Easy Recipes for Time-Crunched Foodies

A Guide to Using This Odd Appliance in the Kitchen

Simple Baked Potato Magic: Easy Recipes for Time-Crunched Foodies

A Perfect Recipe for Crispy Air Fryer Baked potatoes perfectly crispy and fluffy.

Air Fryer Baked Potatoes are a convenient and delicious option whether you’re looking for a side dish to warm you up or the main course to round out your dinner. Your culinary skills will be elevated and your style buds will be satisfied with this recipe’s minimum work and maximum flavor. Come along as we reveal the simple ways to make Air Fryer Baked Potatoes that are perfectly crispy.

Massive russet potatoes four Ezoic varieties

Edoic olive oil, salt

Dip it in butter, bitter cream, cheese, chives, bacon pieces, or your favorite toppings—the choice is yours!

What to do:

Begin by washing the russet potatoes under cold water to remove any dirt or debris. Set aside. Dry them with a transparent dish towel.

To prevent the potatoes from exploding during cooking, use a fork to puncture many holes around each one.

To make the skin crispy, coat the potatoes evenly with olive oil, being sure to cover all surfaces. Then, season with salt. Add a liberal amount of salt to season both sides.

To ensure consistent frying and crispiness, preheat your air fryer to 400°F (200°C) for around 5 minutes.

After the air fryer is heated, carefully stack the seasoned potatoes in the basket, making sure they don’t overlap, so air can circulate evenly. This is how you make Ezoic Air Fry Potatoes.

Put the potatoes in an air fryer and cook for 35 to 40 minutes, turning them over halfway through. The potatoes are done when they are soft on the inside and slightly browned on the outside; the exact amount of time to cook them depends on their size and thickness.

Toss and Top: After the potatoes are cooked to your liking, remove them from the air fryer and set aside to cool for a few minutes. To make the potatoes fluffy, cut them lengthwise and then fluff them inside with a fork.

Top the Air Fryer Baked Potatoes with your favorite toppings—butter, bitter cream, shredded cheese, chives, bacon pieces, or anything else you like—and serve them hot.

Delight in: Savouring the delicious combination of crunchy exterior and fluffy potato flesh. Perfect for topping off any dish, these Air Fryer Baked Potatoes are sure to please.

Also, remember to check out Yorkshire puddings.

Even with the convenience of an air fryer, getting perfectly cooked potatoes—crisp and fluffy—has never been easier. Enjoy the classic comfort of baked potatoes with less work and time spent on this savory yet simple dish. No matter how you serve them, Air Fryer Baked Potatoes will quickly become a go-to side dish or main dish accompaniment. Get ready to enjoy the crispiness of those delicious potatoes by heating up your air fryer.

Enjoy!

With the weather getting colder, this is hands down my favorite soup!
By Georgia Lynn
Ah, creamy butternut squash soup – it’s like a warm hug on those brisk Midwestern fall days. This humble yet delicious soup has been a staple in our family for generations. The butternut squash, sweet and tender, pairs perfectly with a touch of cream and a hint of nutmeg to bring out its natural sweetness. It’s a recipe born out of simplicity and nurtured by the lands of the Midwest, where squash grows abundantly in our gardens. It’s a perfect dish to warm you up and bring a bit of the harvest season into your home.
This creamy butternut squash soup pairs wonderfully with a fresh crusty bread, perfect for dipping and soaking up that rich, velvety texture. For a lighter meal, serve it with a simple mixed green salad with a tangy vinaigrette to balance the sweetness of the soup. If you’re feeling indulgent, a side of crispy bacon crumbles or a dollop of sour cream on top can add a delightful twist.
Creamy Butternut Squash Soup
Servings: 6
Ingredients

1 large butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
Directions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet.
3. Roast the squash in the preheated oven for about 25-30 minutes, or until it is tender and slightly caramelized. Stir halfway through the cooking time.
4. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the roasted butternut squash to the pot, then pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
7. Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can use a regular blender, blending in batches if necessary.
8. Stir in the heavy cream and nutmeg, then taste and adjust the seasoning with additional salt and pepper if needed.
9. Let the soup simmer for another 5 minutes, then serve hot.
Variations & Tips
For a lighter version, you can substitute the heavy cream with coconut milk, which will give the soup a subtle tropical flavor. Adding a pinch of cayenne pepper can impart a bit of heat for those who like it spicy. If you’re looking for a vegetarian option, vegetable broth works just as well as chicken broth. Also, toasted pumpkin seeds make a delightful and crunchy garnish for a bit of extra texture.

Ingredients:
Crust:
3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) salted butter, melted
Mousse:

2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
Yellow food coloring (optional)
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickenson’s)
Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
Instructions:
In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Enjoy!

They’re a cinch to make, won’t break the bank, and they have that gourmet vibe.
By Holly Owens
Picture this: A sunny Saturday afternoon, you want a refreshing treat that’s not loaded with all the things that make you keep your gym membership on auto-renew. That’s where pineapple whip floats into the scene, like a tropical breeze in your backyard. It’s a light, fluffy, and perfectly sweet dessert that’ll transport you straight to the islands without a plane ticket. Originating from the Dole Plantation in Hawaii, this dreamy treat has become a theme park favorite. Making it at home is a breeze and it’s a healthier alternative to ice cream that still satisfies that sweet tooth – perfect for those times when you want to indulge just a little.
Pineapple whip is delightful on its own, but if you’re feeling fancy, serve it with a side of crisp vanilla wafer cookies or a sprinkle of toasted coconut flakes for an extra tropical twist. And for the adults in the room, a splash of rum can turn this into a fun boozy dessert.
Pineapple Whip
Servings: 2-4
Ingredients

– 4 cups frozen pineapple chunks
– 1 cup unsweetened coconut milk (or substitute with any milk of your choice)
– 2 tablespoons honey or agave syrup (adjust according to sweet preference)
– 1 teaspoon vanilla extract
Directions
1. Add the frozen pineapple, coconut milk, honey, and vanilla extract to a high-power blender or food processor.
2. Blend on high until the mixture becomes smooth and creamy. If your mixture is having a hard time blending, add a bit more milk, but be sure to add sparingly; we want this to be whip, not soup!
3. Once you achieve that dreamy, rich consistency, give it a quick taste. If it needs a touch more sweetness, now’s your chance to adjust.
4. Scoop out the pineapple whip into bowls, or if you want to get snazzy, use a piping bag with a star tip to swirl it into glasses.
5. Serve immediately, or if you’d like it a bit firmer, pop it into the freezer for about 15-20 minutes, then serve.
Variations & Tips
– For an extra zing, add a squeeze of fresh lime juice to your blend. Lime and pineapple are like a power couple in the flavor world.
– If you’re cutting back on sugar, skip the honey, and let the natural sweetness of the pineapple shine.
– Not into coconut milk? No problem! Almond milk, cashew milk, or even dairy work just as well. Each one brings a little something different to the table.
– Let’s talk toppings! Aside from the toasted coconut flakes and a splash of rum, you could also garnish with chopped nuts or a cherry on top for that classic sundae vibe.
– If you’ve got any leftovers (though I doubt it!), pour the mixture into popsicle molds, freeze, and enjoy a handheld version later!
So there you have it, friends – an island escape in a cup. Pineapple whip: because life deserves sweet, frosty moments without the side of guilt. Happy whipping!

The original recipe came from Grandma’s Great Desserts. It was submitted by Perlene H from Lynden, WA. The original recipe is made in a spring-form pan. I wanted to feed more so I increased the filling by a third. For the crust, I check a box of graham cracker crumbs for the directions for a no-bake crust for a 13 x 9-in pan. Also the original recipe calls for making a glaze with 4 squares (1 oz ea) of semisweet chocolate, 1/2 c whipping cream and 1/2 tsp vanilla. This part I ended up omitting, although, it is a nice topping for this delicious dessert. Below are my changes.

INGREDIENTS YOU’LL NEED
3 c. chocolate graham cracker crumbs (2 sleeves from a 3 sleeved box)
1/2 c. sugar
12 T. butter, melted
——
2 c. whipping cream
4 pkg. (8 ox each) cream cheese, softened
1 1/3 c. sugar
1 package (1 lb 2 oz pkg) of Oreos, each cookie broken in thirds or fourths

DIRECTIONS
Combine chocolate graham cracker crumbs, 1/2 c sugar and 12 T of melted butter. Press into a 13 x 9-in pan. Chill.

Whip the whipping cream until stiff peaks form; refrigerate.

In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 1/3 c. sugar; blend thoroughly. Fold in the broken Oreos along with the chilled whipped cream.

Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.

How to Make Codfish Cakes

Delicious codfish cakes with a unique flavor, make this recipe today. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 2 eggs
• Black pepper to taste
• 1 chopped onion
• 1.1 pounds (500 grams) of desalted, shredded codfish
• 1.1 pounds (500 grams) of boiled and mashed potatoes
• Salt to taste
• Oil for frying
• Parsley and green onions to taste

In a big bowl, we will first combine the mashed potatoes and the shredded cod. Add the eggs, salt, black pepper, parsley, chives, and chopped onion. After that, give it a good swirl until all the ingredients are well combined and the dough is consistent. Using your hands, form into little dumplings and place aside. Next, heat the oil in a pan over medium-high heat. Once the oil is hot, cook the dumplings until they are golden brown on all sides. Lastly, use a slotted spoon to remove the dumplings and allow them to drain on absorbent paper to get rid of any remaining oil. Enjoy the hot dumplings after serving them.

Simple homemade cookies: quick and easy recipe, 20 minutes ready

Hi everyone, today we’re going to learn how to make homemade cookies using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make cookies quick and easy recipe:

Homemade cookies:

A delicious cookies for a picnic and party with family or friends, and yields a good amount. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe…..

Recipe Ingredients:

• 1/2 cup rolled oats
• 2 tablespoons honey
• 1 cup whole wheat flour
• 1/2 cup natural yogurt (unsweetened)
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla essence (optional)
• Dark chocolate chips (optional)

Instructions:

Let’s start by heating the oven to 356 °F, or 180 °C. Next, in a bowl, mix together the whole wheat flour, oats, baking powder, and a touch of salt. Then mix the dry ingredients with the yogurt and honey, and if you want, add the vanilla essence. After that, give it a good toss until the dough is homogenous. Now form your hands into small balls and gently press to form biscuits. The cookies should then be placed on a baking pan that has been lined with baking paper. Add a few drops of dark chocolate for decoration if you’d like. And lastly, bake until golden brown, about 15 minutes.