ORANGE MERINGUE PIE

Ingredients:

• Two cups of all-purpose flour, sifted
• One big egg, lightly beaten;
• one teaspoon salt;
• one tablespoon sugar
• One-half teaspoon of white vinegar
• a half-cup of iced water
• 12 tablespoons or 1 and a half sticks of cold, unsalted butter, chopped into bits.
• One egg white, very gently beat

PIE

• ½ cup cornstarch, ⅓ cup sugar, and ½ teaspoon pinch of salt
• One and a half cups  Orange Juice
• Four sizable eggs, divided
• four tablespoons of sliced unsalted butter
• One tsp vanilla essence
• half a cup sugar and one-half tsp cream of tartar

Chicken Fried Steak

Ingredients:

• One pound of round or cube steaks that have been pre-tenderized (4 steaks)
• Kosher salt is used to season meat.
• two big, beaten eggs
• half a cup of milk
• Two cups of all-purpose flour
• For breading, use two tsp kosher salt.
• Half a teaspoon of powdered garlic
• Half a teaspoon of cayenne
• Peanut oil, olive oil, canola oil, or any other type of fat for frying

Regarding the gravy:

• Three teaspoons of pan grease
• one third cup all-purpose flour
• one-fourth cup heavy cream
• 1 3/4 cups milk (you can adjust the amount to suit your taste)
• Taste-testing Kosher salt
• freshly ground peppercorns, according to taste

1. Set oven temperature to 200°F.

2.Evenly pound the steaks:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)

Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.

Spread out the plastic wrap;it tends to wrinkle as you pound the steak, and flip it over frequently.

Proceed with every steak.

3.Dust the meat with salt:

Lightly dust the flesh with salt.

Place a baking sheet in the oven with a wire rack on top of it. While you’re making the gravy, you’ll use the oven to keep the final steaks warm and crispy.

4.To bread the steaks,

set up two shallow plates that are wide, such a Pyrex casserole dish. Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.

Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.

Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.

After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.

Chicken Stew

Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!

Ingredients:

• 8 chicken thighs.;
• two tablespoons of olive oil;
• two diced carrots;
• one small onion;
• two diced celery stalks;
• five tablespoons of flour split;
• one teaspoon each of rosemary, thyme, and sage;
• and salt and pepper to taste One and a half cups diced potatoes;
• one and a half cups diced sweet potatoes;
• one and a half cups finely chopped red pepper;
• One and a half cups white wine;
• four cups chicken broth or stock; one cup green beans or peas;
• one and a half cups heavy cream

Guidelines:

1

One tablespoon of olive oil should be used to brown the chicken in a big pot or Dutch oven; it doesn’t need to be fully cooked. Take out of the pot and place aside.

2.

In the remaining olive oil, saute the onion, carrot, and celery for about three minutes, or until the onion begins to soften. Add seasonings, 3 tablespoons flour, and salt and pepper to taste. Cook for roughly two minutes on medium heat.

3.

Add the broth, browned chicken, red pepper, white wine, potatoes, and sweet potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes with a lid on.

4.

Take off the lid and mix in the cream and green beans. Simmer for a further 10 minutes, uncovered, and thicken if needed (see below).

5.

To make it thicker, mix the remaining two teaspoons of flour with one cup of water or broth in a mason jar. To get the right consistency, give the stew a thorough shake to make sure there are no lumps, then add a bit at a time while it is simmering.

Ready to serve. Enjoy!

Easy Roasted Broccoli

Roasted broccoli is easy to make and so much more flavorsome than boiled. My favorite part is the roasted sliced stem pieces.

How to Roast Broccoli

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Recipe for Roasted Broccoli

What to anticipate while roasting broccoli at home is summarized here:

• Slice the flowers off of the stem.
• Slice the stalk after peeling it.
• Transfer the florets and stem pieces to a baking sheet after tossing them with oil.
• Roast in the preheated oven after seasoning with salt and pepper.

Broccoli tastes so much better roasted than boiled, and it’s quite simple to prepare. The chunks of roasted, cut stem are my favorite part.

Can You Roast Frozen Broccoli?

While this recipe works best with fresh florets, you can technically make it with frozen broccoli. Don’t thaw the broccoli at all before roasting, just stick it in the oven straight from the freezer.

Ingredients:

• Fourteen ounces of broccoli

• One tablespoon of olive oil
• Salt and ground black pepper to taste

Directions:

Step 1:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Add salt and ground black pepper to taste.

Step 2:

Remove the broccoli florets from their stems. After peeling, cut the stalk into 1/4-inch pieces. Place the stem pieces and florets in a bowl with olive oil, then move to a baking sheet and season with salt and pepper.

Step 3:

Bake the broccoli for 18 to 20 minutes, or until it’s soft and has a light brown color, in a preheated oven.

Ready to serve!

French Onion Beef and Noodles

A wonderful, simple, and creamy one-pot supper is Creamy French Onion Beef and Noodles. This flavorful combination of soft beef and egg noodles will be a hit with your household!

Kids love this recipe it’s very tasty and delicious recipe. Must try and keep smiling!

Ingredients for french onion beef and noodles:

• 2 tablespoons olive oil;
• 1 pound beef stew meat;
• 1 teaspoon each of onion and garlic powder;
• salt and pepper to taste;
• 1 10.5-ounce can of French onion soup;
• 3 cups beef broth;
• 12 ounces of egg noodles;
• 1/2 cup sour cream;
• 1/4 cup Parmesan cheese;
• 1 cup French fried onions

Stuffed Pepper Casserole

The Best Stuffed Pepper Casserole

When you have a hungry family to feed, this dish takes the traditional stuffed pepper concept and transforms it into a large, delectable casserole that is incredibly simple to create. Rather than fiddling with individual peppers, you just arrange everything on a dish in layers. It is similar to stuffed peppers but more simpler.

Ingredients:

1. Olive oil
2. Onion
3. Lean ground beef
4. Bell peppers ( red, green and orange)
5. Garlic
6. Worcestershire sauce
7. Salt and black paper
8. Paprika
9. Italian seasoning
10. Diced tomatoes and tomato sauce
11. Long grain white rice
12. Beef broth
13. Shredded coly Jake cheese
14. Parsley

Air Fryer Shrimp with Garlic Butter

Every time, these shrimp cooked in the air turn out wonderfully juicy and tender! They take less than ten minutes to prepare and are covered in a decadent garlic butter sauce. For the ideal meal, enjoy them with a wedge of lemon and a scoop of rice!

Oh, delicious, juicy, buttery, garlic shrimp. One of my favorite simple meals. If you’re a lover of garlic butter shrimp, then you’ve come to the right place!

Ingredients for Air Fryer Shrimp with Garlic Butter

1. jumbo size fresh, raw shrimp
2. olive oil
3. salt + pepper
4. garlic powder
5. onion powder
6. unsalted butter
7. fresh garlic
8. lemon
9. red pepper flakes, optional
10. fresh chopped parsley, optional

How to Cook Shrimp in the Air Fryer – Step by Step

Step 1: coat the shrimp

Put the shrimp in a big bowl and season with salt, black pepper, onion powder, garlic powder, and olive oil. Toss in the coat.

Step 2:  Air fryer

Set the air fryer’s temperature to 400 degrees. Add the shrimp to the air fryer in a single layer without overlapping after misting the basket with olive oil spray. Shrimp should be air-fried for six minutes, or until they are opaque, curled, and pink. Proceed with the leftover shrimp

.Step 3: Make garlic butter

Melt the butter in a small skillet or sauce pan over medium-low heat as the shrimp cook in the air fryer. Add the garlic and heat for 30 seconds or until fragrant. After turning off the heat, mix in the lemon juice, salt, red pepper flakes, garlic powder, and parsley, if using.

Step 4: Serve

Serve the cooked shrimp with rice, if preferred, and drizzle with garlic butter.

Note:

• Use fresh garlic in the sauce
• Cook your airfryer shrimp in batches
• Preheat your airfryer
• Stroing leftovers

Pineapple Chicken and Rice

Dinner recipe for pineapple chicken and rice. Rice is paired with tender chicken that has been cooked in a sweet pineapple honey Dijon sauce.

Methods for serving children

For the children, I diced a slice of pineapple and a child-sized quantity of chicken into bite-sized pieces. I put the rice, pineapple, chicken, and sauce in a bowl and mix everything together. The sweetness is a huge hit with the kids.

To plate

Make a bed of rice and lay the chicken on top. Spoon extra sauce over the chicken. Top with a pineapple slice or two.

Ingredients:

• 1 and a half pounds of chicken breasts without bones
• 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon dried thyme
• 1 can 20 oz. of pineapple slices (save the juice for the sauce)
• One tablespoon of cornflour
• 1/4 cup Dijon mustard, 1/4 cup honey, and 2 chopped garlic cloves
• Four servicings of cooked rice.

Instructions

1. Combine pepper, salt, and thyme to season chicken.

• The chicken is browned in the vegetable oil over medium heat.
• Slices of pineapple should be drained; save the juice.
• Mix cornstarch with 2 ounces of pineapple juice and reserve.
• Put the remaining juice, mustard, honey, and garlic in a separate bowl.
• Cover the pan, lower the heat, and add the dijon mixture.
• Simmer for fifteen minutes.
• Take off the chicken from the skillet.
• After adding the cornstarch mixture to the pan and stirring it, bring it to a boil.
• Stir for a duration of two minutes.
• Return the chicken to the pan and lower the heat. To ensure the chicken is well coated with sauce, flip it over in the pan.
• Slices of pineapple should be added to the pan and covered for two to three minutes to heat through.
•  serve over
  

  rice.

Restaurant-Style Buffalo Chicken Wings

Try making these spicy buffalo chicken wings, which are reminiscent of the food offered at a well-known restaurant chain. You will adore them if you have ever had them.

When you’re wanting hot, flavorful wings, there’s no need to order takeout or even place a carryout order. The next time you’re craving Buffalo wings, try this highly recommended recipe instead. This is going to be your new favorite hot wings recipe, so grab some celery sticks and your favorite dipping sauce.

Wings that are too hot or dry will never let you down again!

Ingredients:

• ½ cup flour for all purposes

• 1/4 tsp finely ground paprika
• One-half teaspoon of cayenne
• One-half teaspoon of salt
• Ten fried chicken wings
• Two cups of vegetable oil, or more if needed, for frying
• Half a cup of butter
• Half a cup of spicy sauce
• One dash of freshly ground black pepper
• One pinch of powdered garlic

Directions:

In a large bowl, whisk together flour, paprika, cayenne pepper, and salt.

After adding the flour mixture to the bowl, add the chicken wings and toss to coat evenly. Place the wings in a single layer in a glass baking dish that measures 9 by 13 inches. For one to one and a half hours, cover and chill. In a deep, heavy skillet, add about 1 inch of oil; heat to 375 degrees F (190 degrees C). (There should be just enough oil to completely cover the wings.) Meanwhile, in a separate small saucepan over low heat, add butter, spicy sauce, pepper, and garlic powder. Cook, stirring, until mixture is well combined and butter is melted. Take off the heat source and set aside for serving.

Coated wings should be fried in heated oil for ten to fifteen minutes, or until they start to crisp and brown. While cooking, keep the oil at the same temperature. After removing cooked wings from the hot oil, place them on a wire rack or paper towels to drain.

Place the wings on a tray and cover them with spicy sauce, or combine the wings and hot sauce in a bowl and toss to coat.

Based on a retention value of 10% following cooking, we have calculated the nutritional value of frying oil. The precise quantity may change based on the type of oil used, component density, and cooking time and temperature.

Lemon and Garlic Chicken With Cherry Tomatoes

Ingredients for lemon and garlic chicken with cherry tomatoes:

• Three tablespoons of fresh lemon juice and two teaspoons of extra virgin olive oil
• two cloves of garlic, chopped or pureed
• 1 teaspoon of freshly chopped rosemary
• To taste, add salt and freshly ground pepper.
• Two skinless, boneless chicken breasts, often weighing 8 to 10 ounces
• half a cup of dry white wine
• Half a pound of cherry tomatoes, two heaped glasses, and a pinch of sugar
• Two tablespoons of all-purpose flour or a gluten-free flour, like corn or rice flour,
• Two teaspoons of canola, sunflower, or grape seed oil
• 1 tablespoon finely chopped parsley, flat-leaf
• Grate ¼ cup of fresh Parmesan cheese (optional)

Step 1:

Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.

Step 2:

Take the chicken out of the marinade and use paper towels to pat dry; throw away the marinade. Lay out two plastic wrap sheets (or one large sheet if you have extra-wide wrap) slightly overlapped on your work area to create a single wide sheet, then lightly mist with olive oil. After positioning a chicken piece in the center of the plastic sheet, lightly coat it with oil. Put another thick layer of plastic wrap over the chicken. Using the flat side of a meat tenderizer,

Step 3

Just one side of the pounded chicken breasts should have salt and pepper applied. Gently dust the breasts with flour, then tap to remove any extra. Set the oven to low.

Step 4:

 Add oil to a large, heavy skillet and heat it over high heat. Once the oil is heated, add one or two chicken pieces to the pan, or as many as will fit without packing it in. Cook for 1½ minutes, or until some browning occurs on the bottom. After roughly 15 seconds, flip over and brown the other side. (Avoid overcooking to avoid dry chicken.) Transfer to a baking sheet or dish, then reheat in the oven. Pour out some of the fat into a bowl or jar if there’s more than one tablespoon left in the pan.

Step 5:

Reduce burner temperature to medium-high. To reglaze, add the wine to the pan and whisk with a wooden spoon. When the cherry tomatoes start to shrivel and pop, add them and simmer, turning frequently or tossing in the pan. After adding sugar, salt, and pepper to taste, simmer the tomatoes for another five to ten minutes while tossing them about and stirring frequently, until the tomatoes have collapsed but are still whole. Place tomatoes on top of the chicken breasts, garnish with parsley and, if desired, Parmesan cheese, and proceed to serve.

Cauliflower Pizza Crust

What you need to make the cauliflower pizza dough is as follows:

Riced cauliflower: either make your own or buy it already made.-purchased part-skim mozzarella cheese, dried oregano, basil, and egg.

Several suggestions for toppings:

• pizza sauce
• Shredded mozzarella cheese
• red pepper smashed with fresh basil

Remarks and Alterations

Riced Cauliflower: This dish steals the spotlight. Don’t be scared if you’re unfamiliar with the world of cauliflower rice! All you have to do is put the cauliflower florets in your food processor and pulse them until they are the consistency of rice. If you don’t have a food processor, you can manually prepare rice with a cheese grater or blender. Pre-riced cauliflower is also available, but make sure it is fresh rather than frozen, since the latter has too much moisture and will not combine well with the crust.

Dairy-free: You can try leaving out the cheese or use dairy-free mozzarella. Although some people have tested this dish without the cheese and it worked just fine, I personally prefer it with cheese.

Vegan: You can use a flaxseed egg or a vegan egg substitute in place of the egg in the crust. Although I haven’t tried it yet, it ought to work!

Toppings: Since the pizza will only be broiling for a little while, feel free to top it with whatever you desire. Just make sure the toppings have already cooked. Remember that the cauliflower pizza crust is not as solid as most other dough-based crusts, so avoid adding too many things to it. Maintain simplicity.

Saute cauliflower rice: Cook the riced cauliflower in a nonstick skillet over medium heat for 6 to 8 minutes, or until it turns translucent. Drying out the cauliflower is greatly aided by this crucial step.

Mix the ingredients for the crust in a big basin. Add the cooked cauliflower, egg, shredded cheese, dried oregano, and dried basil. It’s okay if the cheese melts a little bit during this process.To make the crust, grease or line a pizza stone or baking sheet with parchment paper and olive oil. Form the dough into a circle by spreading it out evenly on the baking sheet. It should have a thickness of roughly 1/4 inch.

Homemade Air Fryer Bread

We tried all sorts of ways to make bread if you are without an oven — and this was one of our favorites. The crust emerges golden and crisp and …

Ingredients for Air fryer bread

• Two tablespoons of melted unsalted butter plus extra for the pan
• One and a half tsp active dry yeast
• one and a half tablespoons sugar
• One and a half tsp kosher salt
• (See Cook’s Note) 2 and a third cups all-purpose flour

Step 1:Grease and place a 6- 3 inch circular pan on the side.

Step 2:Beat together the butter, yeast, sugar, salt, and one cup of warm water in a stand mixer that has been attached with a dough hook. Add 1/2 cup of flour at a time, using the mixer on low speed. Wait for each addition to be thoroughly

Step 3: combined before adding another. Knead for eight minutes on medium speed after adding all of the flour.

Step 4: Spoon the dough into the prepared pan, cover, and let rise for approximately one hour, or until doubled in size.

Step 5: Preheat the 3.5-quart air fryer to 380 degrees Fahrenheit and add the pan containing the dough. Cook for about 20 minutes, or until the bread is dark brown and the interior temperature reaches 200 degrees Fahrenheit. Allow the pan to cool for five minutes before transferring it onto a rack to finish cooling.

Note from the Cook

We level off extra flour after spooning it into a dry measuring cup. (Scooping straight out of the bag compacts the flour, making baked items dry.)

Hope you will enjoy homemade Air fryer bread

Cucumber Sandwiches

These refreshing cucumber sandwiches are filled with a savory cream cheese spread. Depending on the way you cut the bread, these can be served as a party appetizer, afternoon tea, or a simple lunchtime sandwich.

How to Make Cucumber Sandwiches

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Cucumber Sandwich Ingredients

These are the ingredients you’ll need to make this cucumber sandwich recipe:

Cucumber: Naturally, one will be required! Specifically, thinly slice and peel a cucumber.

· Cream cheese and mayonnaise: Combine the two to create a rich, creamy spread that will elevate these cucumber tea sandwiches to a whole new level.

· Seasonings: Add Worcestershire sauce, onion salt, and garlic powder to your cream cheese spread. A delightful flavor explosion is added to the cucumber slices by dusting them with lemon pepper.

· Bread: No need to get too creative here. All you’ll need is a loaf of sliced white bread (without the crusts).

Ingredients:

• 1 peeled and thinly sliced cucumber
• One container (8 ounces) of softened cream cheese
• Half a cup of mayonnaise
• One-half teaspoon of powdered garlic
• One-half teaspoon of onion salt
• One little dab of Worcestershire sauce
• One loaf (one pound) of sliced, crust-free bread
• One dash of lemon pepper, optional

Directions:

1. in a colander, sandwich two paper towels with cucumber slices between them.
2. Give the liquid ten minutes or so to drain. In a bowl, blend together cream cheese, mayonnaise, onion salt, garlic powder, and Worcestershire sauce until smooth.
3. On one side of every bread piece, equally spread the cream cheese mixture.
4. Spoon cucumber slices with lemon pepper and place them over half of the bread slices.
5. To make sandwiches, stack the remaining bread slices, spread-
6. side down, over the cucumber and cut into triangles.

Pecan Pie Energy Bites

Are you searching for a tasty, quick snack that will offer you a small energy boost? And do you want that bite to taste just a tad bit like pecan pie? Then, everything is in this ball! As a longtime fan of all things pecan pie, I was actually looking up vegan “chicken” recipes when I came across these delicious treats. Midway through, I decided to change horses—not a real horse, but a fake one made of plants—and began experimenting with this recipe.

After a few attempts, I settled on what you see here, though I saw several variations, some using different types of sweeteners and/or ratios, and some utilizing almond butter.

Ingredients:

• Half a cup of pecan halves
• One-third cup of rolled oats
• one cup of Medjool dates, pitted
• ⅛ teaspoon of cinnamon powder
• 1/4 tsp kosher salt
• One-half teaspoon of vanilla extract
• One spoonful of maple syrup
• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Use parchment paper to line a baking sheet. 

Step 1 Put the pecans in a single layer on the baking sheet that has been preheated. Add rolled oats on top.

Step 2 Bake for approximately ten minutes in a preheated oven, or until toasted. Let cool fully.

Step 3 in a food processor, pulse pecans, oats, dates, cinnamon, salt, vanilla essence, and maple syrup until the nuts are ground to your preferred consistency.

Step 4

Form mixture into twelve firmly packed 2-inch balls. Before serving, place in the refrigerator.

If you omit toasting the oats and pecans, you can make these “raw”. These will work with any dried fruit and nuts; however, you may need to add a little water to make things hold together if the fruit is drier and less sticky. 

Hope you will enjoy it:

Cute Baked Mini Egg Sponge Cakes- Great for Any Occasion

1.  Baked Mini Egg Sponge Cakes 30 pieces are produced. 
2. Ingredients: 4 eggs (size L, grade A).
3. 115g plain flour, ⅛ tsp fine salt, and 125 g fine sugar
4. 20 grams of cornstarch
5. 30 grams of melted butter Guidelines: 1. Preheat the oven to 395°F/200°C. Eggs should be gently beaten before adding salt and sugar and beating again.  2.In a big steel bowl, mix one liter of ordinary water and 400 milliliters of hot water (from an electric thermo pot) to create warm water that is approximately 45°C/113°F. 3.Beat the egg mixture on medium-high speed until it stiffens, about 5 minutes, after dipping the mixing bowl into a warm water bath. (Reminder: You can speed up the stiffening process by beating the egg mixture over warm water.) 4.Gradually add flour to egg mixture, beat on low speed, and fold with spatula until thoroughly combined. 5.Gradually add the melted butter and use a spatula to gently fold until combined. 7. Transfer batter into pastry bags. Bake for 20-22 minutes, or until golden brown, at 190°C/375°F in a preheated oven. (Reminder: Oven temperatures vary, thus the recommended time should only be used as a guide. If needed, modify the baking time to account for your particular oven. If there are six cake pieces in the second batch instead of 24, then the second batch’s baking time can be reduced to only browning the cakes until they are golden brown.)

It is very easy and quick recipe . I love this recipe. Baked egg Spong cakes, a traditional food that kids love. Cup cake made with just a few simple ingredients . These mini cakes are suitable for parties and for guests anytime of the year. Very lovely , easy and delicious food . You can also make it  for your family

Hope you will enjoy it.