Frozen Fruit Salad

TIME FOR PREP: fifteen minutes
Cooking time: 0 minutes
ADVANCED TIME: Two hours
COMPLETE TIME
two hours fifteen minutes

Fruit salad that is frozen is a throwback. This is a great old dish that’s both tasty and trendy for eating your fruit. We have it at home for all of our holiday feasts, but it would also make a great side dish for the summer!

There are instances when a dish’s deliciousness is determined more by nostalgia than by taste. This is the case with frozen fruit salad, an indulgent delight that tastes so good that it will transport you back in time with just one bite. It is essentially a fruit salad that has been frozen into a slice able form after being folded into a sweet, creamy concoction. It’s creamy and chilled, but it allows the fruit’s natural flavour to come through. In my opinion, it also has a lot more longevity than its outmoded cousin, jelly salad.

Gramme used this sweet and easy concoction of bananas, strawberries, and pineapple; your granny might have used cherries, a can of fruit cocktail, or some almonds. One of the good things about this is that you can substitute any fruit you happen to have on hand for the fruit. Several fruit combinations would work nicely because the secret to the enchantment is the frozen creamy concoction that unites everything.

Ingredients For Frozen Fruit Salad

1. One pint of chopped strawberries
2. one 8-oz container softened cream cheese
3. One twenty-oz can of crushed pineapple
4. two bananas that have been cut or chopped
5. two cups of whipped topping and additional for serving

Instructions For Frozen Fruit Salad

1. Using an electric mixer, thoroughly mix the cream cheese and strawberries in a size able basin.
2. Incorporate the pineapple, bananas, and whipped topping using a wooden spoon or spatula.
3. Transfer mixture to a 9 x 13-inch pan and freeze to solidify. (This can require up to a full day.)
4. Let it thaw for ten to fifteen minutes before cutting it into squares and serving it.

This recipe was modified from Hello Homebody.

CHEESY GROUND BEEF EGG ROLLS

These egg rolls with ground beef and cheese are loaded with everything the name suggests. These buns are loaded with cheese and beef, and my favourite Slap Ya Mama seasoning adds just the right amount of heat along with the jalapeño. It’s a wonderful addition to any table and makes the ideal starter or entre.

Rolls with cheesy ground beef eggs

Egg rolls, ah. Is there a superior option? If you’re anything like the millions of other individuals who order takeaway, egg rolls are a guaranteed ingredient in every order. They are a common sight on Asian takeaway menus across the globe. Egg rolls can contain a wide variety of ingredients, some of which deviate greatly from the traditional Asian flavours that so many of us find so appealing. It doesn’t matter though because they are still quite tasty.

TIPS:

Making these gooey ground beef egg rolls is not that difficult. All you’ll have to do is sear the steak and veggies in a pan, encase them in the rolls, and cook them until golden brown. Having said that, I have a few tricks up my sleeve to help you cook them like a pro and consistently create the greatest egg roll imaginable.

Ingredients For CHEESY GROUND BEEF EGG ROLLS

1. 1/4 pound of ground beef
2. One chopped onion, one jalapeño with the seeds and membrane removed, two minced garlic cloves
3. Ginger/garlic paste 1 tbs
4. one tsp onion powder
5. 1/4 teaspoon Slap spice
6. Half a teaspoon of salt
7. Half a teaspoon of pepper
8. One and a half cups of shredded mozzarella and cheddar cheese
9. plus one and a half cups of vegetable oil
10. Egg roll wrappers 1 packet

 Instructions For CHEESY GROUND BEEF EGG ROLLS

1. Cook the ground beef until it is no longer pink by adding onions, garlic, jalapeños, and spice. After draining, put back in the pan.
2. Stir in cheese until it melts.
3. Vegetable oil should be heated to 375° in a big skillet.
4. Put garlic and ginger paste in oil
5. Place two generous teaspoons of the meat mixture onto each wrapper for an egg roll.
6. Tightly wrap the egg roll and cook until golden brown all over.
7. Remove the egg rolls with care, then arrange them on a platter covered with paper towels.
8. Serve with your preferred dipping sauce (mayo, BBQ sauce, ranch, ketchup, mustard, or a combination of these three).

How to Make Homemade Chicken Strips 3 Ways

It’s simple to make homemade chicken strips.Easy to make Baked, air fried and fried. chicken strips—also referred to as chicken tenders, chicken fingers, chicken fillets, or chicken goujons—make a great supper choice for the whole family.Anyone can make their own chicken strips because they are so simple to prepare. A decent batter and/or breading are all you need to make homemade chicken strips.

Don’t forger to provide your feedback thanks!

Written by Melanie Fincher

There are three simple ways to create homemade chicken strips: Baked, air-fried, and fried.

First Method for Making Chicken Strips

How to Prepare Strips of Fried Chicken

We’re going to use this Fried Chicken Tenders recipe from All recipes Community Member Charlotte for some traditional fried chicken strips. For instructions on creating a hot horseradish sauce for dipping, see the original recipe!

Ingredients

1. One cup of flour for all purposes
2. Two cups seasoned bread crumbs in the Italian style
3. ½ teaspoon of black pepper, ground
4. One-half teaspoon of cayenne
5. two big, beaten eggs
6. two tsp water
7. 24 tenderloins of chicken
8. Two quarts of frying oil

Instruction:

1. Toss the flour into a small bowl. In another shallow bowl, combine breadcrumbs, cayenne pepper, and ground black pepper. Combine thoroughly. Put water and eggs into a separate small bowl.Coat the chicken pieces one by one in flour, then in the egg mixture, and last in breadcrumbs. Put aside.
2. Preheat 375 degrees Fahrenheit oil in a deep fryer. If you don’t have a deep fryer, you can still heat oil in a big skillet and check the temperature with a pot thermometer.
3. Small batches of chicken should be fried for 6 to 8 minutes, or until golden brown. Once the chicken is out, drain it on a platter covered with paper towels.

Second Method for Making Chicken Strips

How to Prepare Oven-Baked Chicken Strips

Baking is the best method for creating chicken strips if you want to make them healthier and with less supervision. Tarryn, the creator of the Easy Baked Chicken Tenders recipe, says, “A healthy take on the traditional favourite chicken tenders…Personally, I’d much rather have these baked than fried.”

Ingredients:

1. One beaten egg
2. 1 ¼ cups bread crumbs, panko
3. two tsp powdered garlic
4. One tsp powdered onion
5. One tsp of paprika
6. One tsp of kosher salt
7. one tsp finely ground black pepper
8. Four boneless and skinless chicken tenders

Instruction

1. Start the oven at 450 degrees Fahrenheit. Coat a baking sheet with cooking spray after lining it with wax paper or aluminium foil.
2. Transfer an egg mixture into a shallow dish. In a big freezer bag with a zip-top, combine bread crumbs, salt, pepper, paprika, onion powder, and garlic powder.
3. After dipping two chicken strips into the egg, set them in the mixture of bread crumbs. To coat, shake well. Transfer to the ready baking sheet. Proceed with the leftover strips.
4. Apply cooking spray to each chicken tender twice.
5. Bake for 7 minutes in the oven, turn, then continue baking for an additional 7 minutes. Take out of the oven.
6. Preheat the grill in the oven and place an oven rack approximately 6 inches from the heat source.
7. For an additional two minutes or so of crunch, broil the tenders in the preheated oven.

Third Method for Making Chicken Strips

How to Prepare Air Fryer Chicken Strips
Take advantage of the succulency crispy air-fried chicken tenders without the excess oil. Launa, an Allrecipes community member, shared this easy recipe for Crumbed Chicken Tenderloins using just four ingredients.

Ingredients:

1. ½ cup dry bread crumbs
2. one egg
3. two tsp of vegetable oil
4. Eight tenderloins of chicken

Guidelines:

1. Set an air fryer’s temperature to 350°F.
2. Beat a solitary egg in a petite basin.
3. In a separate bowl, combine bread crumbs and oil; stir until crumbly and loose.
4. Shake off any excess egg after dipping each chicken tenderloin into the bowl of eggs. Make sure the chicken is completely and evenly covered after dipping it into the crumb mixture.
5. Place the chicken tenderloins in the air fryer’s basket. Simmer for about 12 minutes, or until the centre is no longer pink. If you install an instant-read thermometer  it should read at least 165 degrees Fahrenheit (74 degrees Celsius).

Slow Cooker Beef Stewl

This rich and comfortable dish for beef stew is made in a slow cooker with potatoes, carrots, celery, stock, herbs, and spices. You won’t hesitate to exclaim “yum”!

preparation:   Twenty minutes

cook Time:   4 hour to

Time total: 4 hours, 20 minutes

Yield: 6 servings.

This low-maintenance beef stew cooked in a slow cooker is ideal for cold fall and winter evenings. This recipe for beef stew, with its robust ingredients and comforting flavor, will warm you from the inside out

How to Keep Beef Stew in a Slow Cooker

Once the beef stew has cooled, transfer it to a small, airtight container. Keep refrigerated for a maximum of three days. Warm up again on the burner or in the microwave.

Is Slow Cooker Beef Stew Freezable?

Indeed, slow cooker beef stew can be frozen for a maximum of three months. Transfer the stew into freezer bags with a zip-top closure, ensuring that there is a ½-inch gap at the top because the liquid will expand when it freezes. Remove any remaining air and freeze completely. Thaw in a warm water bath or the refrigerator.

Ingredients For Slow Cooker Beef Stew 

1. Two pounds of 1-inch-thick beef stew meat
2. ¼ cup flour for all purposes
3. Half a teaspoon of salt
4. ½ teaspoon of black pepper, ground
5. 1/4 cup beef broth
6. Four sliced medium carrots
7. three medium potatoes, cut into pieces
8. One medium onion, finely sliced
9. One celery stalk, cut
10. One tsp of Worcestershire sauce
11. One tsp of powdered paprika
12. one minced garlic clove
13. One huge bay leaf

Instruction For Slow Cooker Beef Stew 

1. Compile the ingredients.
2. Put the meat in the slow cooker. In a small bowl, stir together flour, salt, and pepper.
3. After pouring over the meat, swirl it to coat it.
4. Stir in the Worcestershire sauce, paprika, garlic, bay leaf, carrots, potatoes, onion, and celery.
5. Cook the beef, covered, on Low for 8 to 12 hours or on High for 4 to 6 hours, or until it is soft enough to cut with a spoon.

Nutrition Information

(per serving):576 energy/ 30g Carbs / 30g Fat /44 grams of protein

Stuffing Bread Pudding

Bread pudding with stuffing is the ideal side dish for Thanksgiving dinner. For optimal results, use lightly toasted, slightly stale bread.

Recipe By :Kathryn Hendrix,RDN,LD

Hash Brown and Bacon Omelette Cups

Grab-and-go egg bits baked in a muffin tin are created with a delectable crust made from hash browns.It very delicious and yummy.if you try this recipe must provide your precious Feedback.Thank you so much to visit my Page.

Preparation Time:

Ten minutes for preparation

35 minutes for cooking
Entire Time: 45 Minutes
Servings: 12 components

INGREDIENTS:

1. cooking oil
2. Three cups of thawed frozen shredded hash brown potatoes
3. Three teaspoons of melted butter
4. one-eighth teaspoon of salt
5. one-eighth teaspoon of finely powdered black pepper
6. Two cups of shredded Mexican-style blend of four cheeses
7. Six big eggs, whisked just enough
8. 1/4 cup of finely chopped red bell pepper
9. 1/4 tsp ground red pepper, if desired
10. Six crisp-cooked and diced bacon slices
11. fresh chives, chopped, as a garnish

DIRECTION:

Step 1:

Bake at 425 degrees Fahrenheit (220 degrees Celsius). Apply cooking spray to 12 (2 1/2-inch) muffin tins.

Step 2:

After wrapping the hash browns in a fresh kitchen towel, squeeze out as much moisture as you can. In a large bowl, stir together hash browns, melted butter, salt, and black pepper. In each prepared muffin cup, press approximately 1/4 cup of the hash brown mixture into the bottom and up the edges.

Step 3:

Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Step 4:

Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.

Nutrition Facts Servings Per Recipe:

12 Calories 311%/ Daily Value *Total Fat 22 g 29%/Saturated Fat 8 g 40%/Cholesterol 124 m g 41%/Sodium 561 m g 24%/Total Carbohydrate 17 g 6%/ Dietary Fibre 2 g 6 %/ Total Sugars 1 g/ Protein 11 g / Vitamin C 8 m g 40%/ Calcium 151 m g 12%/ Iron 1 m g 5%/ Potassium 287 m g 6%

Honey-Garlic Slow Cooker Chicken Thighs

sing common pantry ingredients, preparing these crock pot chicken thighs is simple. Enjoyed by both adults and children! Accompany with quinoa or  rice and roasted or steamed veggies.

Recipe by Myrna

Ingredients for Slow Cooker Chicken Thighs

Four skinless, boneless chicken thighs are required. Soy sauce, ketchup, honey, fresh garlic, and dried basil are combined to make the savoury and sweet sauce.

How to Prepare Chicken Thighs in a Slow Cooker

After preparing the sauce, transfer the chicken thighs to a slow cooker and cover them. Cook with a cover on. That is the only step involved!

How Long Do Chicken Thighs Cook? Within the Slow Cooker

Bake the chicken for 6 hours on Low or 3–4 hours on High. When the chicken’s juices flow clear and an instant read thermometer placed into the centre registers at least 165 degrees Fahrenheit, it’s done.

Ingredients:

1. 4 chicken thighs without skin and bones
2. Half a cup of soy sauce
3. Half a cup of ketchup
4. One-half cup honey
5. three minced garlic cloves
6. One tsp of dried basil

Guidelines:

Step1:

Put chicken thighs in a 4-quart slow cooker, arranged in a single layer at the bottom.

Step2:

In a bowl, whisk together the soy sauce, ketchup, honey, garlic, and basil. Drizzle over the chicken thighs.

Step3:

Cook with a lid on for 6 hours on Low or 3–4 hours on High.

Nutrition Facts

Servings Per Recipe 4

Calories 325%|  Daily Value *

Total Fat 12g 15%| Saturated Fat 3g 17%|Cholesterol 71mg 24%|Sodium 2204mg 96%

|Total Carbohydrate 34g 12%|Dietary Fiber 1g 2%

|Total Sugars 31g|Protein 22g|Vitamin C 6mg 28%

|Calcium 34mg 3%|

Iron 2mg12%|Potassium 389mg 8%

Simple Beef Short Ribs

I inherited this recipe for beef short ribs from my mother and grandmother. Every time, the aromatic beer and beef broth are cooked for hours, resulting in soft and delectable short ribs.These short ribs of beef are succulent, juicy, and savoury, falling off the bone.

Recipe by CooperCook 

preparation:15 minutes for
Cooking Period:Two hours and fifteen minutes
Two hours and thirty minutes total
servings: 4

Methods for Cooking Short Ribs
The detailed recipe can be found below, but here’s a quick rundown of what to expect while making beef short ribs:

• After seasoning, coat the short ribs with flour.
• After browning the ribs with butter and olive oil, set them aside.
• Put the ribs back in the pot after cooking the onion and garlic in it.
• Add the stock and beer.
• Simmer for about two hours, or until the short ribs are quite tender.

Short Rib Storage for Beef
You may keep any leftover beef short ribs in the fridge for up to three days by storing them in an airtight container.

Ingredients:

1. One pound of short ribs of beef
2. One tsp salt
3. ½ teaspoon of black pepper, ground
4. Two tablespoons of flour (all-purpose)
5. One tablespoon of olive oil
6. One spoonful of butter
7. One sliced onion
8. one garlic clove
9. One 12-oz can or bottle of stout beer
10. One cup of stock, meat

Guidelines:

Step 1:
Rub some salt and pepper on the ribs. Shake off excess flour after dredging in it until coated.

Step 2:

In a large skillet or Dutch oven, melt the butter and olive oil over medium-high heat. About 5 minutes on each side is enough time to brown the ribs. Ribs are removed and put aside.

Step 3:

Add the onion and garlic to the pot and cook, stirring, for about 5 minutes, or until the onion is soft. Place the ribs back into the saucepan and scrape out any browned food particles from the bottom of the pot before adding the beer. Add the beef stock.

Step 4:

For about two hours, or until the ribs are extremely tender, cover and simmer over low heat.

Nutrition FactsFact Servings Per Recipe

4Calories 364% | Daily Value *Total Fat 27g35%|   Saturated Fat 11g56%| Cholesterol 54mg18%| Sodium 651mg28%| Total Carbohydrate 10g4%| Dietary Fiber 1g3%| Total Sugars 2g| Protein 13g| Vitamin C 6mg30%| Calcium 21mg2%| Iron 2mg9%| Potassium 201mg4%

All around the world, flatbreads are a common sight on tables! Flatbread is made in a variety of ways. While some are produced with yeast and allowed to rise, others are not. Bazlama, another name for this flatbread from Turkey, is prepared with yeast, which gives it a fantastic chewy texture and a superb flavour.

Without an oven, flatbreads are incredibly simple to prepare and cook on the stovetop. Furthermore, the dough becomes more malleable after cooking when yoghurt is added. Savour it with a basic hummus spread or your preferred curry. You will adore this simple recipe!

INGREDIENTS for Easiest Turkish Flatbread Recipe

• two tsp of active dry yeast
• One tsp sugar
• Add ¼ cup of water to wet hands and 250 ml of tepid water while
• adjusting the batter
• 500 g (3 and ¾ cups) of all-purpose flour plus ¼ cup for moulding and plying
• One tsp salt
• 110 millilitres of Greek yoghurt
• Half a cup of olive oil

INSTRUCTIONS For Easiest Turkish Flatbread Recipe :

Prepare the batter mixture by: To the flour and salt mixture, add yoghurt and olive oil. Gently stir it with a spatula. After adding the yeast mixture, thoroughly mix everything with your hands until there are no more flour lumps. When you think the mixture is getting too sticky, keep ¼ cup of water in a bowl on hand to moisten your hand. Work it in the basin for three to four minutes until everything stays together. You will receive a slightly tacky but delicate mixture. Finally, use damp hands to tap the batter’s outside.

Rise the batter: Put saran wrap over the bowl and put it somewhere warm for 45 minutes to an hour, or until it has doubled in size.

Divide the batter into pieces. Sprinkle flour on the counter, then move the mixture around on it and work it for about 5 minutes to get rid of the air. To stop sticking, dust your hands with flour. Then shape it into a big log and cut it into pieces that are the same size. Twelve pieces are made for little-level cakes. Cut it into 6 pieces if you need them to be bigger.

Use your hands to shape each piece of batter into a ball. Then, fold the edges in toward the body and roll it up in your hand to make a ball. If you need to, dust your hand with flour. Cover all of the dough balls with a kitchen towel so they don’t dry out. Place them on a floured surface.

To make the balls, take one ball and place it on a floured surface. Use your middle three fingers to straighten it a few times, then flip it over and keep levelling it by squeezing your fingers on it (or use a moving pin). It will be about 1 inch or 2.5 cm thick.

To make baz{�ama bread, heat a nonstick pan over medium-high heat and add the smooth ingredients to it. Bring out one more batter while it’s cooking. Every time you put a finished batter in the pan, make a new one. That way, the other one will be ready to go in the dish when it’s done. It’s done when you see little air bubbles on top after about 90 seconds. Use a spoon to look at the bottom. If you see spots that look like dirt, it’s time to flip. During the first minute of cooking, the other side should also have earthy-colored spots. Place the cooked dough on a big cooking towel to protect it and keep it from drying out.

Put the second mixture in the dish and make a third one while the first one is cooking. After making three to four flatbreads, wipe down the pan with a paper towel to get rid of the flour that has been used up. Then, keep making the mixture balls.

NOTES For Easiest Turkish Flatbread Recipe :

• Guarantee the water for yeast actuation is tepid (100°F to 110°F or 38°C to 43°C).
• Manipulate the batter well, utilising water to battle tenacity.
• Permit the batter to ascend until multiplied in size.
• Utilize insignificant flour while forming the mixture to stay away from dryness.
• Screen and change the intensity level while cooking the bread.
• Clean the skillet with a paper towel in the wake of cooking 3-4 flatbreads to eliminate consumed flour.
• Wrap cooked bazlama in a kitchen towel for delicateness and legitimate stockpiling.
• Move the wrapped flatbreads to an impermeable compartment or sealable plastic pack. Store at room temperature for as long as 2 days. For longer capacity, place the holder or pack in the cooler for as long as seven days.
• Warm it in a skillet or non-stick dish over low intensity, flipping periodically, until warmed through.

NUTRITIONAL INFO 

Serving Size:Calories: 206Sugar: 0.9 g Sodium: 199.7 mg Fat: 5.7 g Carbohydrates: 32.9 g Protein: 5.6 g Cholesterol: 1.4 mg