iNGREDIENTS:

16 oz of beef stew meat.
2 of each bell peppers.
1 vegetable oil.
3 tbsp. Of worcestershire sauce.
1 tsp of minced garlic.
1 can of beef broth.
1 can of stewed tomatoes.
1 season salt.
1 all-purpose flour.

How to:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.
In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.
Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.
Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.
Cook cover on low for 8 hours.

Simple, easy and rich of flavors! This slow cooked pepper steak is so delicious. It doesn’t hurt to change our style for time to another! Let me know if you love it.

Ingredients:

– 4 cod fillets (6 ounces each)
– 1/4 cup all-purpose flour, for dusting
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 cup cherry tomatoes, halved
– 1/2 cup vegetable broth
– 1/4 cup fresh basil, chopped
– Salt and freshly ground black pepper, to taste

Directions:

– Tomato Basil Sauce
– Healthy Cod Fillet Recipes
– Easy Seafood Dishes
– Quick Dinner Recipes
– Mediterranean Fish Recipes
– Fresh Tomato and Basil Sauce
– Weeknight Fish Recipes
– Light Summer Meals
– Cod with Cherry Tomatoes

Instructions:

1. Season cod fillets with salt and pepper; lightly dust with flour.

2. Heat olive oil in a large skillet over medium-high heat. Sear cod fillets until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

3. In the same skillet, sauté onion and garlic until translucent.

4. Add cherry tomatoes; cook until softened.

5. Pour in vegetable broth, simmer until reduced by half.

6. Return cod to skillet, cover, and simmer for 5-7 minutes until cooked through.

7. Sprinkle with fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Unleash the flavors in your kitchen with this easy and delightful zucchini muffin recipe, perfect for any time of the day. Combining zucchini, potato, and a hint of bacon, these savory muffins are a guaranteed crowd-pleaser that brings a burst of joy and satisfaction to your taste buds. They’re great for breakfast, a quick snack, or even as a side dish for your dinners!

Ingredients:
3 eggs
30 g melted butter
100 g flour
1 teaspoon baking powder
1 zucchini, grated
1 onion, finely chopped
2 tablespoons semolina
50 ml milk
1 potato, grated
100 g bacon, chopped
1 tomato, diced
100 g cheese, grated
1 tablespoon sour cream
2 tablespoons mayonnaise
1 tablespoon French mustard
1 teaspoon dried garlic
Fresh parsley, chopped
Salt and black pepper, to taste
Olive oil for greasing
Instructions:

Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or line with muffin papers.
Mix Wet Ingredients:
In a large bowl, whisk together the eggs, melted butter, and milk until well combined.
Combine Dry Ingredients:
In another bowl, mix the flour, semolina, baking powder, salt, and black pepper.
Prepare the Filling:
To the wet ingredients, add the grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese. Mix well.
Add Flour Mixture:
Gradually fold the dry ingredients into the wet mix, ensuring not to overmix.
Prepare the Muffin Batter:
Combine all ingredients thoroughly until you have a homogeneous batter.
Spoon into Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Prepare the Sauce:
While the muffins are baking, mix together sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley to create a creamy sauce.
Serve:
Allow the muffins to cool slightly before removing them from the tin. Serve warm with the prepared sauce.
More Information:
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Reheat in the oven or microwave when ready to serve.

Nutritional Benefit:
These muffins are a great source of protein from eggs and bacon, while the vegetables provide essential vitamins and minerals. The combination of ingredients offers a balanced meal with carbohydrates, protein, and healthy fats.

Why You’ll Love This Recipe:
These Savory Zucchini & Potato Muffins are not only delicious but also incredibly versatile. They can be enjoyed as a quick breakfast, a convenient lunchbox addition, or even as a tasty side dish at dinner. The creamy sauce adds an extra layer of flavor that makes these muffins irresistible!

Conclusion:
Give this easy zucchini and potato muffin recipe a try, and delight in the flavors of a homemade, savory treat that’s as nutritious as it is delicious. Perfect for any occasion, these muffins will surely become a favorite in your culinary repertoire!

Finding a meal that not only tastes great but also helps with weight loss and general health may be like discovering a culinary secret. The fact that your granny made a delectable dish out of nutrient-dense, low-calorie veggies like broccoli and cauliflower speaks volumes about her culinary skills. This nutritious and delectable meal is created by combining cruciferous vegetables with a variety of fragrant and savory spices. Let’s give this healthy dish a contemporary spin and make it again, this time with even more flavor and nutrition.

What You Need for a Healthy Broccoli and Cauliflower Bake:

For easier cooking, break 1 cauliflower into florets.
1 head of broccoli, sometimes chopped into florets to resemble cauliflower
Olive oil, used for frying and taste enhancement
Add a delicious depth with 1 finely diced onion.
one grated carrot for texture and a touch of sweetness
Two minced cloves of garlic, for an aromatic kick
Whisk together four eggs to thicken the mixture.
Spice it up with some salt and black pepper.
Introducing a creamy tanginess, 100 grams of Greek yogurt
(3) tablespoons of rice flour, which may be used as a thickener without gluten,
For the ingredients to come together, add 1 teaspoon of baking powder. climb marginally
Milk, 180 milliliters, for richness and moisture
Half of a cherry tomato for more color and juicy flavor
A little grated cheese for a melty topping that tastes just wonderful.

Setting Up:

Get Everything Ready: Get your oven ready by heating it up to 180°C (350°F). Use a little olive oil to coat a baking dish.
Steam or boil the veggies: To boil, add salt to a big saucepan of water. After a couple of minutes of blanching, add the broccoli and cauliflower florets and cook until they are just soft. After draining, place in the baking dish you had previously prepared.
To begin sautéing, heat a little amount of olive oil in a pan over medium heat. Gently cook the carrot, onion, and garlic in a skillet until they become tender and aromatic. The dish is enhanced with layers of taste by this combination. Evenly distribute this sautéed mixture over the broccoli and cauliflower that have been blanched.
The batter is made by whisking the following ingredients: eggs, Greek yogurt, rice flour, baking powder, and milk in a bowl until the mixture is smooth. Sprinkle with some black pepper and salt. Evenly distribute this mixture over the veggies in the baking dish.
Take it to the Next Level: For a colorful and flavorful garnish, scatter the chopped cherry tomatoes and grated cheese over the dish.
In a preheated oven, bake the dish for 35 to 40 minutes, or until the edges are brown and the inside is firm.
Before serving, let the baked good to cool for a few minutes. Enjoy it by itself or round up your dinner with a simple salad.
The health advantages of the primary ingredients—broccoli and cauliflower—are brought together in this baked dish’s enticing allure. It’s a joyous mash-up of tastes and textures that brings you a filling and healthy dinner. This dish is proof that eating healthily does not have to mean giving up flavor, making it ideal for anybody trying to eat healthily without losing their favorite foods.

Banana Pudding Cake is a delightful treat that perfectly combines the rich flavors of bananas with the comforting sweetness of cake. If you’re looking to impress your guests or simply indulge in a decadent dessert, this recipe is sure to satisfy your cravings. In this comprehensive guide, we’ll walk you through each step of the process, from preparing the cake layers to decorating with creamy frosting and garnishes. Get ready to elevate your baking game and delight your taste buds with this irresistible Banana Pudding Cake recipe.

Ingredients for the Cake:

To start off, gather all the necessary ingredients for the cake layers:

• 1 box of Duncan Hines yellow cake mix
• 1 large over-ripe banana

Baking the Cake Layers:

1. Prepare the cake mix: Follow the instructions on the Duncan Hines box to prepare the yellow cake mix. Incorporate one large over-ripe banana into the mix for added flavor and moisture.
2. Bake the cake: Divide the cake batter evenly into two 9-inch round cake pans. Bake according to the instructions on the box until the cakes are golden brown and a toothpick inserted into the center comes out clean.
3. Cool and refrigerate: Once baked, allow the cake layers to cool completely. Wrap them tightly and refrigerate overnight to ensure they set well for decorating.

Making the Filling:

The filling is what gives this Banana Pudding Cake its luscious texture and intense flavor. Here’s what you’ll need:

• 3/4 cup whole milk
• 1/3 cup heavy cream
• 1 large egg and 1 egg yolk, at room temperature
• 1/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 3/4 teaspoons vanilla extract
• 1/2 teaspoons banana extract
• Pinch of kosher salt

1. Simmer the milk and cream: In a medium saucepan, bring the whole milk and heavy cream to a gentle simmer, stirring frequently to prevent scorching.
2. Prepare the egg mixture: In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth.
3. Temper the eggs: Slowly add the hot milk mixture to the egg mixture, whisking vigorously to temper the eggs and prevent curdling.
4. Thicken the custard: Return the mixture to the saucepan and cook over low-medium heat until it thickens to a custard consistency, stirring constantly.
5. Add flavorings: Once thickened, remove from heat and stir in the vanilla extract, banana extract, and salt.
6. Chill the custard: Strain the custard to remove any clumps, then cover with plastic wrap and refrigerate for at least 2 hours until completely chilled.

Coconut Cheese Cake Recipe
Ingredients:
For the Cake:

1 cup all-purpose flour
1 cup granulated sugar
4 large eggs, separated
1/2 cup unsalted butter, melted
1 cup coconut milk
1 cup shredded coconut
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 cup shredded coconut
1/2 cup grated white chocolate
Instructions:

Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the egg yolks and sugar together until light and fluffy.
Add the melted butter, coconut milk, shredded coconut, and vanilla extract to the egg yolk mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Whip the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until well incorporated.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Topping:
In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Once the cake is completely cooled, spread the whipped cream over the top and sides of the cake.
Sprinkle the shredded coconut and grated white chocolate evenly over the top of the cake.
Serve:
Slice and serve the cake. Store any leftovers in the refrigerator.
Enjoy your delicious Coconut Cheese Cake!

Indulge in a delightful twist on traditional banana pudding with our unique take on Paula Deen’s “Not Yo’ Mama’s Banana Pudding.” This recipe is bound to delight your taste buds like never before, combining the magic of cream cheese, French Vanilla pudding, and sweetened condensed milk. It’s an embodiment of decadence, deliciousness, and sheer divinity, all in one dessert.

Ingredients:
2 bags of Pepperidge Farm Chessmen Cookies OR 2 bags of Vanilla Wafers
6 to 8 ripe bananas, thinly sliced
2 cups of whole milk
1 (5 oz.) box of instant French Vanilla pudding
1 (8 oz.) package of cream cheese
1 (14 oz.) can of sweetened condensed milk
1 (12 oz.) container of frozen whipped topping, thawed, or an equal amount of sweetened whipped cream
Directions:
Layered Perfection:

Start by creating a delightful base. Line the bottom of a 13×9-inch dish with one bag of cookies, allowing them to nestle snugly on the surface. Carefully arrange the sliced bananas on top, setting the stage for a truly extraordinary dessert.
Bowl 1 – The Creamy Foundation: 2. In the first bowl, prepare the foundation for this dessert masterpiece. Combine the whole milk and the instant French Vanilla pudding mix. Blend these ingredients together until they create a harmonious, creamy consistency. A handheld electric mixer will be your trusty ally in this endeavor.

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Bowl 2 – Creamy Elegance: 3. In a second bowl, it’s time to craft the epitome of creaminess. Mix the cream cheese and sweetened condensed milk together until you achieve a silky-smooth texture that whispers of indulgence.

Fusion of Goodness: 4. Now, hese two creamy concoctions meet in a splendid union. Gently fold the thawed frozen whipped topping into the cream cheese mixture, creating a delightful fusion of flavors and textures.

The Grand Assembly: 5. It’s time to bring this dessert together. Add the cream cheese mixture to the velvety pudding mixture, ensuring they embrace each other in a sweet symphony of taste. Stir them together until they form a blissful and well-blended combination.

Crowning Glory: 6. Pour this heavenly concoction over the cookies and bananas in your dish. This creamy elixir will cascade like a waterfall of delight, enveloping the layers below with pure decadence. For the final touch, crown this dessert with the remaining cookies, creating an inviting top layer that beckons for a spoonful.

Conclusion:
In conclusion, Paula Deen’s “Not Yo’ Mama’s Banana Pudding” transcends ordinary desserts and elevates your culinary experience to new heights. It’s a treat for the senses, offering layers of velvety pudding, cream cheese, and the natural sweetness of ripe bananas, all wrapped in a blanket of cookies. This unique twist on a classic recipe is a symphony of flavors and textures, a true masterpiece that will leave you craving more. Indulge in this decadent delight and savor every spoonful of this original culinary creation.

Bowl 2 – Creamy Elegance: 3. In a second bowl, it’s time to craft the epitome of creaminess. Mix the cream cheese and sweetened condensed milk together until you achieve a silky-smooth texture that whispers of indulgence.

Fusion of Goodness: 4. Now, let these two creamy concoctions meet in a splendid union. Gently fold the thawed frozen whipped topping into the cream cheese mixture, creating a delightful fusion of flavors and textures.

The Grand Assembly: 5. It’s time to bring this dessert together. Add the cream cheese mixture to the velvety pudding mixture, ensuring they embrace each other in a sweet symphony of taste. Stir them together until they form a blissful and well-blended combination.

Crowning Glory: 6. Pour this heavenly concoction over the cookies and bananas in your dish. This creamy elixir will cascade like a waterfall of delight, enveloping the layers below with pure decadence. For the final touch, crown this dessert with the remaining cookies, creating an inviting top layer that beckons for a spoonful.

Conclusion:
In conclusion, Paula Deen’s “Not Yo’ Mama’s Banana Pudding” transcends ordinary desserts and elevates your culinary experience to new heights. It’s a treat for the senses, offering layers of velvety pudding, cream cheese, and the natural sweetness of ripe bananas, all wrapped in a blanket of cookies. This unique twist on a classic recipe is a symphony of flavors and textures, a true masterpiece that will leave you craving more. Indulge in this decadent delight and savor every spoonful of this original culinary creation.

Milk Dessert With 2 Ingredients In The Blender, In 30 Minutes

Milk Dessert With 2 Ingredients In The Blender, In 30 Minutes – kids love it. Very easy and simple dessert you and your family will like it.

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

Recipe Ingredients:

200 grams/7 oz (1 ¾ cups) powdered milk

300 ml/10 fl oz (1 ¼ cups) water

25 grams/0.88 oz pineapple-flavored powdered drink mix (or any flavor of your choice)

Guidelines:

Pour the water, powdered milk, and powdered drink mix with pineapple flavoring into a blender.

After a few minutes of blending, the mixture should be smooth and creamy and everything should be well blended. Pour the mixed ingredients into a rectangular pan that has been lined with plastic wrap.

Put it in the freezer for half an hour or so.

After it’s firm, take it out of the freezer, remove the plastic wrap, and serve with chocolate sauce on top if desired!

Ready to serve!.

Enjoy!

Savory Pie Dough

Regarding the coating:

• two tomatoes, minced
• Garlic, pitted and finely chopped
• 1 can of corn, drained (170 grams)
• 2 calabrese sausages, grated (400g each)
• Regarding the garnish:
• one hundred grams of mozzarella cheese diced
• three egg yolks
• a 300g container of cream, divided in half
• Sweet and savory pie dough recipe

To prepare the dough, place the mayonnaise and wheat flour in a mixing bowl. To make a smooth, non-stick dough, mix the ingredients together first with a spoon and then with your hands. Establishing the Base: Grease a 24-by-6-centimeter springform pan with margarine or oil, then tip the dough into the pan. Using your hands, push the dough into the edges and bottom of the pan to provide a consistent coating. Add chopped tomatoes, drained sweetcorn, grated Calabrian sausages, and olives as garnish, and taste. Spoon this mixture onto the pie crust. Final touches: Whisk the eggs until foamy in a different bowl. Add the cream gradually and beat until thoroughly blended. After, distribute the shredded mozzarella  pouring the topping over the filling. For about 40 minutes, bake in a preheated oven set to 160°C.

Steps for finishing and serving: After baking, take it out and allow it to cool somewhat. Take the pie out of the pan if it has a springform pan. The fantastic savory pie crust is ready; so go ahead and relish your tasty savory pie!

Microwave Chocolate Dessert With Just 3 Ingredients

How to Make Microwave Chocolate Dessert

Chocolate dessert and 2 ingredients.

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

See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

7 oz (200 grams) dark chocolate or semi-sweet chocolate

14 oz (395 grams) sweetened condensed milk

1 cup cocoa powder

Method

First, microwave the dark chocolate at 30 second intervals, stirring after each, until it is completely melted. When the chocolate has melted, add the sweetened condensed milk and stir until smooth and well blended.

After that, toss in ½ cup of the cocoa powder and stir until everything is well combined. Next, include the leftover cocoa powder and stir one more.

Pour the mixture into a glass dish lined with plastic wrap, then level it out. Chill for two to three hours, or until solid. Dessert should be taken out of the glass dish, wrapped in plastic wrap, dusted with cocoa powder, sliced into squares, and served.