Category: Recipes

Ingredients:

1 medium beetroot, peeled and chopped, 2 large carrots, peeled and chopped, 1 ripe banana, 1 cup of water (or more, depending on desired consistency), Ice cubes (optional).

PREPARATION:

Get the Fruit and Vegetables Ready: To make blending easier, start by washing, peeling, and cutting the carrots and beetroot into small pieces. After peeling, cut the banana into smaller pieces.

Mix the ingredients together: Put the beetroot, carrots, banana, and water in a blender. Process till smooth. You can adjust the consistency of the mixture by adding extra water if it’s too thick.

Strain (Optional): To have a smoother juice, you can remove the pulp by straining the mixture through cheesecloth or a fine mesh strainer. Nonetheless, preserving the pulp preserves more nutrients and fiber.

Present and Savor: Transfer the juice into a glass, garnish with ice cubes, if like, and savor right away. This guarantees that you will receive the greatest nutritional value and the freshest flavor. Advantages: Beetroot: Packed in antioxidants, iron, and folate, beetroot helps decrease blood pressure and improve blood flow. Carrots: Rich in beta-carotene, carrots strengthen the immune system and promote eye health.

Enjoy !

These delectable party snacks are sure to be a hit at any event. Delicious ground beef, luscious cheese, and flaky bread come together in this mouth-watering snack.

Things needed:

As for the Injection:

Quantity of Ingredient

Beef, Ground Finely sliced onion, 1 pound 1/4 teaspoon of ranch seasoning 1/2 teaspoon of garlic powder a teaspoon of onion powder Add salt and pepper to taste, measuring out 1 teaspoon.

Cream Melted cheese 0.8 liters

Cheese that has been shredded 1/2 cup

As for the Flour:

PAID LISTING

Quantity of Ingredient

Rolling Out Crescents One 16-oz can of melted butter 1/4 cup (not required)

Extra Features:

Half a cup of cooked and crumbled bacon, one jalapeño that has been finely sliced, and half a cup of shredded mozzarella or pepper jack cheese.

Instructions:

Turn the oven on to 400 degrees. Turn the oven on high heat (380°F, 190°C). Put parchment paper on a baking pan.

Brown and sauté the ground beef and onion in a big pan over medium heat, stirring occasionally, until the meat is fully done. Remove any surplus of fat. Onion powder, ranch seasoning, salt, and pepper should be stirred in.

Mix the cooked beef mixture, cream cheese, and shredded cheddar cheese in a large bowl to make the filling. Blend well by stirring.

Get the party bites ready: Take out the crescent roll dough from the container and cut it into squares or triangles. In the middle of each dough ball, press about 1 tablespoon of the meat and cheese mixture. Wrap the filling in the dough and squeeze the edges to make a seal. Form into tightly wrapped bundles.

Before baking, brush the party nibbles with melted butter if you want. The dough should be cooked completely and the edges should be golden brown after 10 to 12 minutes in a preheated oven.

Before serving, take the pan out of the oven and top with chopped parsley. Warm it up and top it with the sauces you love.

Here are some tasty Iowa Party Bites for you to enjoy

Ingredients

3 eggs, whisked gently

1 big carrot, peeled and cut into small pieces.

2 teaspoons of sesame oil

1 little white onion, diced

3 pieces of garlic, finely chopped

1 cup of frozen peas

3 tablespoons of butter, separated.

4 green onions cut into small pieces

1/4 cup of soy sauce (and add more if needed)

3 teaspoons of oyster sauce

4-5 cups of cooked and cold rice

Salt and pepper.

Preparation

Heat a big pan or wok on medium heat. The author mentions using both a nonstick and a regular pan, but they lean towards using a nonstick pan for cooking this rice. Put one tablespoon of butter in the pan. After the butter has melted, put in the eggs that have been lightly beaten. Let them cook for around 30-40 seconds or until they are firm, then mix them. Once the eggs are done cooking, take them out and put them to the side.

Put the rest of the butter in the pan. When it’s hot, add the carrot and onion. Cook until they are soft. Then, add the garlic and cook until it smells good, being careful not to let it turn brown. Increase the temperature a little and put in the leftover rice and peas. Cook the mixture for around 3-4 minutes until it sizzles and starts to brown slightly. Then, add the eggs, green onion, soy sauce, sesame oil, and oyster sauce. Continue cooking for a few more minutes until the mixture is warm. Add salt and pepper to taste, then serve right away.

Have a good time!

Enjoy !

Prepare to tantalize your taste buds with a family-favorite meal that’s both delectable and easy to prepare: the Slow Cooker Swiss Steak. This sumptuous dish features tender beef in a savory mushroom sauce, slow-cooked to perfection for melt-in-your-mouth tenderness.

One lazy Sunday, the alluring aroma of Swiss Steak filled my kitchen, building anticipation for the meal ahead. When served, my family’s eyes sparkled with excitement. The first bite was nothing short of divine; the meat tender and flavorful, the sauce rich and satisfying. It was a moment of shared joy and a memory still fondly recalled.

Why is this recipe a must-try? It’s not just about the delicious meal but also about the warm, memorable moments it creates. The Slow Cooker Swiss Steak is a recipe that brings joy to your palate and a sense of unity to your home. Let’s delve into this irresistible recipe.

Slow Cooker Swiss Steak Recipe

Ingredients

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Preparation

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

I’m always looking for easy meals that pack a flavorful punch. And if they happen to be a “dump everything into a casserole dish and bake” meal, then all the better! Not only is this dish simple to prepare with hardly any prep time involved, but it’s on the healthier side. You can make it even healthier by replacing the sour cream with plain Greek yogurt. Let’s take a look and see how easy this meal is to prepare!

For starters, cover the bottom of casserole dish with salsa and place your chicken on top. Sprinkle a packet of taco seasoning and pour more salsa over everything. Pop the chicken in the oven and come back 30 minutes later to a delicious taco chicken dinner! Top with sour cream, cheese, and green onions, along with any of your favorite taco add-ins. I like avocado on my tacos!

This is such an easy weeknight meal to prepare. You can serve the chicken with Spanish rice for a more filling dinner, or a side salad for a lighter meal. You can also shred the chicken once it’s out of the oven and use it as a traditional taco filling with all of the toppings you want.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 taco seasoning packet
• 1 1/2 cups salsa
• 1/2 cup cheddar cheese, shredded
• 1/2 cup pepper jack cheese, shredded
• 1/4 cup sour cream
• 2 tablespoons green onions, sliced

Preparation

1. Preheat oven to 375° and coat a baking dish with cooking spray.
2. Cover the bottom of the dish with 1/2 cup of salsa and place the chicken on top.
3. Sprinkle taco seasoning over chicken and pour remaining salsa on top.
4. Bake for 30-35 minutes, until chicken is cooked through. Sprinkle cheese on top and bake an additional 2-3 minutes until cheese is melted.
5. Top each chicken breast with a dollop of sour cream and some green onions.

ENJOY!

A famous French meal, Chicken Cordon Bleu is a combination of flaky breadcrumbs, juicy chicken, salty ham, and melted Swiss cheese. Compared to the conventional frying approach, this oven-baked variation is simpler and healthier, so it’s a great pick for a show-stopping supper. Come with me as I walk you through each step of making this delicious meal by diving into the recipe.
What You Need:
4 chicken breasts (without bones and skin)
Using four pieces of Swiss cheese
Fourths of a deli ham slice
equal to half a cup of regular flour
Two whisked eggs
Breadcrumbs, measuring 1.25 cups
Parmesan cheese, half a cup grated
a teaspoon of garlic powder
Half a teaspoon of paprika
Toss with salt and pepper.
Instructions

Start by getting the chicken ready.
Start by preheating the oven. Turn the oven on high heat (375°F, 190°C). Prep a baking dish by greasing it or lining it with parchment paper.
Pat chicken breasts dry: Sandwich a chicken breast between two pieces of parchment paper or plastic wrap. Pound the chicken lightly to a uniform thickness of about 1/4 inch using a meat mallet or rolling pin. Do the same thing with the rest of the chicken breasts.
The second step is to put the Cordon Bleu cheese and ham layers together: After you flatten the chicken breasts, top each with a piece of ham and Swiss cheese. Tightly roll each chicken breast, using toothpicks to secure if needed.
Get the breading stations ready: Gather three shallow bowls and get ready to bread. Flour should be put into the first pan. The eggs should be beaten in the second bowl. In a separate bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Third, brush each chicken roll lightly with flour, brushing off any excess. This is the Ezoic Step: Bread and Dredge the Chicken.
Coat the floured chicken roll completely by dipping it into the beaten eggs.
To coat the chicken evenly, roll it in the breadcrumb mixture and push down lightly. After the baking dish is ready, add the chicken rolls that have been breaded.
The Fourth Step: Cook the Chicken in the Oven
Cook: Preheat the oven to 375 degrees Fahrenheit. Bake, uncovered, for 25 to 30 minutes, or until chicken is opaque throughout and topping is golden.
Once cooled, take the chicken out of the oven and let it aside to rest for a few minutes. Then, cut it into serving pieces.
The classic way to serve chicken cordon bleu is hot, with a sprinkle of fresh parsley on top if you want. Sides of mashed potatoes, steaming veggies, or a crisp green salad are perfect complements to this meal.
Recipe Remarks

To make rolling and cooking the chicken simpler, make sure it’s flattened uniformly.
Cheese: While Swiss is always a safe bet, try using Gruyere or mozzarella for a twist on the classic taste.
Breading: For a crunchy coating, press the breadcrumbs firmly onto the chicken. Coat the chicken with the breadcrumbs, pressing down firmly but gently.
Questions and Answers
Is it possible to make this meal in advance? In order to make the Chicken Cordon Bleu rolls ahead of time, you may put them in the fridge for at least a few hours before baking. Because it can be made ahead of time and baked just before serving, it is perfect for gatherings with friends and family.
How can I save food that isn’t used up? Question: How long can you keep leftover chicken cordon bleu in the fridge? A: As long as it’s sealed, up to three days. Thaw in the oven or microwave for a few minutes before to serving.
Can Chicken Cordon Bleu be frozen? Yes, you may freeze the chicken rolls after they are constructed but before they are baked. After you’ve frozen them firm on a baking sheet, move them to a container or bag that can withstand freezing. Cook from frozen, but be careful to check often to make sure they’re done.
Low-Carb/Keto Alternative
Here are the adjustments you need to make for a low-carb or keto Chicken Cordon Bleu:
Crushed pork rinds or almond flour may be used in place of breadcrumbs.
Substitute almond flour or coconut flour for the all-purpose flour when making this recipe.
Impress your guests with this scrumptious and surprisingly simple oven-baked chicken cordon bleu. Everyone is guaranteed to love it when you combine crunchy coating, juicy chicken, salty ham, and melty cheese. Give this recipe a go today for a healthy take on a traditional meal!
Was this recipe for Chicken Cordon Bleu to your liking? Leave a comment telling us about it and be sure to tag us in any tasty photos you post! Sign up for our blog and be updated with all the newest recipes that are both simple and delicious. Enjoy your time in the kitchen!!!

3 ripe bananas, crushed

1/2 cup of  butter without salt, melted.

3/4 of a cup of sugar

2 big eggs

1 teaspoon of vanilla flavoring

1 and a half cups of all-purpose flour

1 small spoon of baking soda

1/4 teaspoon of salt

1/4 cup of cocoa powder

2 tablespoons of milk

For the Sweet Caramel Sauce:

1/2 cup of brown sugar

1/4 cup of thick cream

1/4 cup of butter without salt

1 teaspoon of vanilla flavoring

A little bit of salt

You can add chopped nuts or toffee bits on top if you like.

Directions:
Make the batter.

Turn on your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper.

In a big bowl, mix together the mashed bananas, melted butter, and sugar. Mix until everything is well mixed together.

Put the eggs in one by one, and mix well each time you add one. Add the vanilla extract.

In another bowl, mix the flour, baking soda, and salt using a whisk. Slowly mix the powdered ingredients into the mashed bananas until they are just mixed together.

Make a Marble Swirl:

Split the batter into two equal parts. In one part, mix the cocoa powder and milk together until well combined.

Put spoonfuls of the banana and chocolate batter alternately into the loaf pan that has been prepared. Use a knife or stick to gently mix the two mixtures together, making a swirled pattern.

Make the bread.

Put in the oven that has been preheated for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool down completely.

Make the caramel topping:

In a small pot, mix the brown sugar, thick cream, and butter. Heat the mixture on medium heat, stirring continuously until it starts boiling.

Keep cooking for 2-3 minutes more, or until the sauce becomes a bit thicker. Take the mixture off the heat and mix in the vanilla extract and a little bit of salt.

Let the glaze cool for a bit until it thickens a little, then pour it on top of the banana bread after it has cooled. If you want, add some chopped nuts or toffee bits for a crunchy texture.

To help or assist.

After the glaze hardens, cut the banana bread into slices and serve. You can eat the bread either warm or at room temperature. Keep any extra food in a sealed container.

End.
Marble Banana Bread with Caramel Glaze is a fun variation of the traditional banana bread recipe. It mixes the delicious taste of banana bread with the richness of chocolate and caramel.

The cocoa mixed in the bread looks nice and gives it a rich chocolate taste that goes well with the sweet bananas.

The sweet topping made of caramel, which is rich in butter and has a touch of salt, transforms this bread from a basic snack into a very indulgent delight.

Whether you’re having a piece with your morning coffee or serving it as a dessert, this banana bread will definitely make a good impression.

Next time you have ripe bananas, try this recipe and enjoy making something special in your kitchen.

Ingredients

• 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
• 1 yellow onion, grated very fine
• 2 large eggs
• 1 tsp salt
• ¼ cup all purpose flour
• Oil for frying

Preparation

After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.Mix it thoroughly with your hands, you want it to be somewhat tacky. Add a little more flour if it is too sticky

Heat 3 tbsp oil in a skillet.Place ⅓ to ½ a cup of mixture into the hot skillet.Fry for three to five minutes on each side, until they are golden.Briefly drain on paper towels

Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.These could also be served with meat and a gravy, using these as a side dish.

Enjoy!

If you’re craving a hearty and comforting dinner, this Creamy Broccoli and Chicken Pasta Bake is the perfect solution. Combining tender chicken, fresh broccoli, and pasta in a rich and cheesy sauce, this dish is ideal for a cozy family meal. The best part? It’s easy to make and loaded with flavor. Whether you’re feeding a crowd or preparing a weeknight dinner, this pasta bake will quickly become a favorite.

In this article, we’ll guide you through the simple steps to make this delicious recipe, along with some helpful tips and serving suggestions.

Ingredients for Creamy Broccoli and Chicken Pasta Bake

Here’s what you’ll need to create this comforting dish:

• 8 oz (about 2 cups) pasta (penne or rotini works well)
• 2 cups cooked chicken (shredded or diced)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley (chopped, for garnish)

Preparation: How to Make Creamy Broccoli and Chicken Pasta Bake

1. Cook the Pasta:

• Begin by preheating your oven to 375°F (190°C).
• Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Prepare the Broccoli and Chicken:

• If using fresh broccoli, steam or blanch the florets until tender (about 3-4 minutes). If using frozen broccoli, thaw and drain any excess water.
• Shred or dice your cooked chicken and set aside.

3. Make the Creamy Sauce:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add minced garlic and sauté until fragrant (about 1 minute).
• Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Bring the mixture to a simmer.
• Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes (if using), and season with salt and pepper to taste.

4. Add Cheese and Combine:

• Stir in 1 cup of shredded cheddar cheese and ½ cup of grated Parmesan into the sauce, stirring until the cheese is melted and the sauce is smooth.
• Add the cooked pasta, broccoli, and chicken into the sauce, stirring until everything is evenly coated.

5. Assemble and Bake:

• Transfer the pasta mixture to a greased baking dish.
• Sprinkle extra shredded cheddar cheese on top for a golden, cheesy crust.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

6. Serve and Garnish:

• Once the pasta bake is ready, remove it from the oven and let it cool for a few minutes.
• Garnish with freshly chopped parsley for a burst of color and flavor.
• Serve warm and enjoy!

Cooking Tips for the Best Creamy Broccoli and Chicken Pasta Bake

• Use Rotisserie Chicken: Save time by using rotisserie chicken or leftover cooked chicken for this recipe.
• Customize Your Cheese: Feel free to mix up the cheeses by adding mozzarella, gouda, or Swiss for different flavors.
• Frozen vs. Fresh Broccoli: Both fresh and frozen broccoli work well in this dish, so use what’s most convenient for you.
• Add Extra Veggies: You can easily add other vegetables like spinach, peas, or mushrooms to boost the nutrition.

Serving Suggestions

This Creamy Broccoli and Chicken Pasta Bake pairs perfectly with a simple side salad or garlic bread. It’s hearty enough to stand alone as a meal, but you can also serve it with roasted vegetables for an extra serving of greens.

Nutritional Information (Per Serving, Based on 6 Servings)

• Calories: 450
• Fat: 28g
• Carbohydrates: 28g
• Protein: 26g
• Fiber: 3g
• Sodium: 600mg

Storage and Reheating Tips

• Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the microwave or oven until warmed through. If the pasta seems dry, add a splash of cream or broth before reheating.

Conclusion

This Creamy Broccoli and Chicken Pasta Bake is a comforting, cheesy, and satisfying meal that’s easy to prepare and perfect for any night of the week. With simple ingredients and straightforward instructions, you can have a hearty, delicious dinner on the table in no time. Try this recipe today, and enjoy a warm and nourishing dish with your loved ones!

List of ingredients:

1 can of pizza crust (10 ounces)
1 tablespoon of melted butter
1 clove of garlic, minced finely.
1/2 cup of shredded mozzarella cheese
1 tablespoon of grated parmesan cheese
1 spoon of dried basil Add salt and pepper as desired.

How to Make Cheesy Garlic Breadsticks at Home:

1. Heat the oven to 425 degrees.

2. Combine butter and garlic in a small bowl and leave it to the side.

3. Place the pizza dough on a baking sheet lined with parchment paper and spread a mixture of butter and garlic on top.

4. Spread the cheese and spices evenly on top of the dough.

5. Use a pizza cutter to cut the dough into stick shapes. Cut the dough lengthwise into 7 long strips and then crosswise into 3 strips. Do not tear apart the strips.

6. Bake for 10-12 minutes or until the edges turn light golden brown.

7. Cut each strip and take them off the baking sheet.

8. Serve the sticks hot with tomato sauce.

This Blueberry Jam Ice Cream is a simple yet delicious treat that you can easily make at home. With just two ingredients and minimal effort, you’ll have a creamy, fruity dessert that’s perfect for hot summer days or any time you crave a sweet indulgence. The rich whipped cream and tangy blueberry jam combine to create a smooth and flavorful ice cream that everyone will love.

Ingredients

• Whipped Cream (33% fat): 500ml (2 cups)

• Blueberry Jam: 170g (2/3 cup)

Equipment:

• Dish or Container: 25 x 18 cm (9.8 x 7.1 inches)

• Mixer or Whisk

Nutrition Information

• Servings: 6-8
• Calories per Serving: 250 kcal
• Protein: 2g
• Carbohydrates: 15g
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 20mg
• Sugar: 12g

Instructions

1. Prepare the Whipped Cream

1. Whip the Cream:

   • In a large mixing bowl, pour the 500ml (2 cups) of whipped cream. Using a mixer or whisk, whip the cream until it forms stiff peaks. Be careful not to overwhip, as the cream can turn into butter if mixed for too long.

2. Add Blueberry Jam

1. Fold in the Jam:

   • Gently fold the 170g (2/3 cup) of blueberry jam into the whipped cream using a spatula. Mix until the jam is evenly distributed throughout the cream, creating a smooth, creamy mixture with a light purple hue.

3. Transfer to a Dish

1. Pour and Smooth:

   • Pour the blueberry cream mixture into the prepared dish or container (25 x 18 cm). Use a spatula to smooth the top, creating a level surface. For a decorative touch, you can make swirls or patterns on the top.

4. Freeze

1. Freeze the Ice Cream:

   • Place the dish in the freezer and allow the ice cream to freeze for at least 4 hours, or until it is fully set.

5. Serve

1. Scoop and Enjoy:

   • Once the ice cream is frozen, scoop it into bowls or cones. Serve immediately and enjoy the creamy, homemade blueberry jam ice cream.

Tips for Success

• Use High-Quality Ingredients: Using a high-quality blueberry jam and cream will enhance the flavor and texture of the ice cream.

• Avoid Overmixing: When folding in the blueberry jam, be gentle to maintain the airy texture of the whipped cream.

• Storage: Store any leftover ice cream in an airtight container in the freezer for up to a week.

Conclusion

This Blueberry Jam Ice Cream is a quick and easy recipe that requires only two ingredients but delivers a rich, creamy, and flavorful dessert. It’s perfect for serving at a summer gathering or as a sweet treat any time of the year. Enjoy the delicious combination of whipped cream and blueberry jam in every scoop!

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

Ezoic
Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Ingredients

• 1 pineapple, cut into cubes
• 2 tbsp (30 g) sugar
• 500 ml (2 cups) water
• 2 packets pineapple-flavored gelatin (about 14 g total)
• 1 box (approximately 395 g) condensed milk
• 2 cans (about 400 g each) cream

Method of Preparation

1. Prepare the Pineapple

We start by cutting the pineapple into small cubes and placing them in a saucepan. To enhance the natural sweetness, we add 2 tablespoons of sugar and stir the mixture gently, allowing the sugar to begin dissolving and infusing the pineapple with flavor.

2. Cook the Pineapple

Next, we pour 500 ml of water into the pan with the pineapple and bring it to a boil over medium heat. Once it reaches a boil, we turn off the heat, allowing the mixture to cool slightly. This step helps soften the pineapple and brings out its juicy flavor.

3. Add the Gelatin

Once the pineapple mixture has cooled, we add 2 packets of pineapple-flavored gelatin. We mix well until the gelatin is completely dissolved, ensuring an even distribution throughout the mixture. We set this mixture aside to cool completely.

4. Blend the Cream Mixture

In a blender, we combine 1 can of condensed milk and 2 cans of cream. We blend these ingredients for about 1 minute until smooth and well incorporated. This creamy mixture will form the base for our dessert, adding richness and sweetness.

5. Combine the Mixtures

Now, we pour the blended cream mixture over the cooled pineapple and gelatin mixture in the pan. We gently mix everything together, ensuring that the pineapple is evenly distributed within the creamy base.

6. Set in the Mold

To prepare for freezing, we grease a mold with a little oil to prevent sticking. We then pour the combined mixture into the prepared mold, smoothing the top with a spatula. This ensures an even surface for the final product.

7. Freeze

We place the mold in the freezer and allow it to set for at least 2 hours. This chilling time allows the dessert to firm up and develop its delightful texture.

8. Unmold and Serve

Once set, we carefully unmold the dessert onto a serving plate. The vibrant layers of pineapple and creamy mixture will create an eye-catching presentation. Slice and serve chilled, enjoying the refreshing combination of flavors.

Nutritional Information

This recipe serves approximately 8. Each serving contains:

• Calories: 250
• Protein: 3g
• Fat: 15g
• Carbohydrates: 28g
• Sugar: 20g

Ingredients:

• 1 pint (2 cups) heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk

Directions:

1. In a large mixing bowl, pour in the heavy whipping cream.
2. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes.
3. Once the cream has reached stiff peaks, pour in the sweetened condensed milk.
4. Continue to mix on low speed until the sweetened condensed milk is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix.
5. Transfer the creamy mixture into a serving dish or individual dessert cups.
6. Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and firm up.
7. Serve chilled and enjoy the creamy goodness!

Prep Time: 5 minutes | Total Time: 4 hours 5 minutes (including chilling time)

Servings: Makes about 6 servings

Ingredients:

• • Cabbage: 1 medium head
  • Olive oil: 50 ml

• • Salt: 1 teaspoon
  • Ground black pepper: to taste
  • Red pepper: to taste

• • Herbs de Provence: to taste
  • Garlic: 2 cloves, minced
  • Chili peppers: 0.5 pcs, finely chopped

• • Cheese: 80 g, grated
  • Butter: 40 g
  • Flour: 1 tablespoon

• • Milk: 100 ml (additional if needed)
  • Nutmeg: a pinch
  • Salt: to taste

Instructions:

1. Prepare the Cabbage:
   • Cut the cabbage into 1.5-2 cm thick slices.
2. Season the Cabbage:
   • • In a small bowl, mix the olive oil, salt, ground black pepper, red pepper, Herbs de Provence, and minced garlic.

    

   • Brush the cabbage slices with the seasoned oil mixture.
3. Bake the Cabbage:
   • • Preheat the oven to 180°C (350°F).

    

   • Place the seasoned cabbage slices on a baking sheet and bake for 35-40 minutes.
4. Add Cheese and Bake Again:
   • • After baking, sprinkle the grated cheese over the cabbage slices.

    

   • Return the cabbage to the oven and bake for another 5-7 minutes until the cheese is melted and golden.
5. Prepare the Creamy Sauce:
   • • In a saucepan, melt the butter over medium heat.

    

   • • Add the flour and stir constantly for about 1 minute to form a roux.
     • Gradually add the milk, stirring continuously to avoid lumps.
     • Add a pinch of nutmeg and salt to taste.

    

   • If the sauce is too thick, add a little more milk to reach the desired consistency.
6. Serve:
   • • Once the cabbage is done, remove it from the oven and drizzle the creamy sauce over the top.

    

   • Optionally, garnish with finely chopped chili peppers for an extra kick.
7. Enjoy:
   • • Serve hot and enjoy this delicious baked cabbage dish!

    

Serving Suggestions:

• • Serve as a main dish with a side of roasted potatoes or quinoa.
  • Pair with grilled chicken or fish for a balanced meal.

• Enjoy it as a side dish with a fresh green salad.

Cooking Tips:

• • Make sure to cut the cabbage slices evenly to ensure they cook evenly.
  • You can prepare the seasoned oil mixture in advance and store it in the refrigerator for up to a week.

• For a spicier dish, increase the amount of chili pepper or add a dash of hot sauce to the sauce.

Nutritional Benefits:

• • High in fiber, which aids digestion.
  • Rich in vitamins C and K from the cabbage.

• Contains healthy fats from olive oil and butter.
• Cheese provides a good source of calcium and protein.

Dietary Information:

• • Vegetarian

• Gluten-free if you use gluten-free flour for the sauce
• Can be made dairy-free by using vegan cheese and butter alternatives

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the oven or microwave before serving.
• Not recommended for freezing as the texture may change upon thawing.