Traditional Recipe for Homemade Bread

Ingredients:

• Time to get ready.
• Time needed to prepare: 20 minutes
• Time to cook: 25-30 minutes
• Break duration: 2-3 hours
• Duration: 3 to 4 hours
• List of items needed to make a recipe.
• Hot water: 1 and a half cups (370 milliliters)
• Yeast in powder form: 2 tablespoons (10 g)
• Flour: 4 cups (500 g)
• Salt: 1 tsp

Getting ready: Activate the Yeast:

Combine 10 g of dry yeast and 370 ml of lukewarm water in a large basin. After giving it a gentle stir, wait five to ten minutes for the yeast to thoroughly dissolve and start to bubble.

Prepare the dough:

Add 1 teaspoon of salt and 500 grams of flour to the yeast mixture. Use your hands or a wooden spoon to stir the dough until it becomes lumpy. Knead the dough to work it.

Place the dough on a lightly floured area and work it by hand for 8 to 10 minutes, or until it is pliable and soft. Add a little extra flour, one tablespoon at a time, if the dough is too wet.

Starting:

The dough should double in size after being placed in a clean bowl with a little oil, covered with a damp cloth, and left in a warm location for one to two hours. Make the dough. Press out any air bubbles from the risen dough. Shape the dough into a loaf or desired shape, then transfer to an oiled loaf pan or a parchment paper-lined baking sheet.

Second Rise:

A Fresh Start For another 30 to 45 minutes, or when the dough has doubled in size, cover it with a cloth and allow it to expand. Prepare the bread. Before using your oven, preheat it to 200°C (400°F). Bake the bread for 25 to 30 minutes, or until the bottom of the loaf sounds hollow and the crust is golden brown.

Before serving, chill:

Before slicing, remove the bread from the oven and let it cool on a wire rack. Warm or room temperature, savor your freshly baked bread!

Suggestion:

After the bread is baked, brush it with melted butter to soften the crust.

Apple Cinnamon Lasagna Rolls: A Sweet Twist on a Classic Dish

Key Ingredients for Apple Cinnamon Lasagna Rolls:

1. Lasagna Noodles: 9-12 cooked and drained lasagna noodles form the base of the rolls.
2. Apples:Use tart apples like Granny Smith for a balanced sweet and tangy filling.
3. Cinnamon and Sugar: Essential for spicing up the apples and bringing warmth to the dish.
4. Butter: Adds richness and helps cook the apples down.
5. Cream Cheese or Ricotta: For a creamy layer that complements the sweetness of the apples.
6. Brown Sugar: Adds a deep, caramelized sweetness to the filling.
7. Vanilla Extract: Enhances the overall flavor with a subtle aroma.

1. Get the filling ready by chopping the apples into tiny pieces and peeling and coreing them. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and a bit of salt. Cook until the sauce is slightly thickened and the apples are tender. Take off the heat and let it cool.

2. Prepare the Noodles:

Bring the lasagna noodles to a boil until they are al dente, then drain and spread out on an oiled surface to cool.

3. Assemble the Rolls:

Cover each noodle with a thin coating of ricotta or cream cheese. Carefully roll up each noodle after spooning the apple filling equally over the cheese layer.

4. Bake:

Put the rolls in a baking dish that has been oiled, seam side down. Bake for 25 to 30 minutes at 350°F (175°C) or until the rolls are brown and the filling is bubbling.

5. Top and Serve:

Top with a scoop of vanilla ice cream or drizzle with a sweet glaze or caramel sauce, then serve warm.

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce” is a sumptuous and healthy dish, combining the rich flavors of the ocean with fresh, earthy vegetables and a zesty, buttery sauce. This recipe starts with a beautifully pink, fresh salmon fillet, known for its tender, flaky texture and a taste that’s both subtle and rich. The salmon is seasoned lightly, allowing its natural flavors to shine, and then placed on a large piece of foil.

Ingredients:

• °4 salmon fillets, skinless
• °1 pound (454 grams) asparagus tips
• °1/3 cup (75 grams) melted butter
• °1/3 cup (125 ml) lemon juice
• °4 minced garlic cloves
• °2 teaspoons (10ml) chopped fresh parsley
• °Salt and pepper
• °2/3 cup (65 grams) grated fresh parmesan cheese
• °Parsley and lemon wedges to garnish

1. Set the oven’s temperature to 400°F (200°C) for preparation. Arrange each salmon fillet in the middle of a 12″ x 18″ (30 x 45 cm) piece of aluminum foil. Arrange the asparagus around the fish after dividing it into four equal halves. Put the butter, lemon juice, parsley, and garlic in a bowl.
2. Add two to three tablespoons of Parmesan cheese on top, drizzle over the salmon and asparagus, and season with salt and pepper to taste. Tightly seal the sides of the aluminum foil by closing it.

Enjoy!

Golden Brioche Loaf: A Rich, Buttery Bread

Golden Brioche Loaf: A Rich, Buttery Bread

Golden Brioche Loaf is a decadent, buttery bread with a soft, fluffy texture and a rich golden crust. This French-inspired bread is perfect for both sweet and savory dishes. It’s ideal for breakfast with jam, or as a base for French toast, sandwiches, or even burgers. The high butter content in the dough gives it a tender crumb and luxurious flavor, making it a favorite for special occasions or everyday indulgence.

Ingredients for a Classic Golden Brioche Loaf:

• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup whole milk
• 1 cup unsalted butter, softened and cut into pieces

1. Combine the sugar and warm milk in a small bowl, then add the yeast. Wait five to ten minutes for it to get bubbly.

2. Make the Dough: Put the flour and salt in a bowl of a stand mixer. Mix on low speed after adding the eggs and yeast mixture. After the dough has formed, add the butter gently, one piece at a time, until it is completely combined.

3. Knead and Rise:

For approximately ten minutes, knead the dough on medium speed until it becomes elastic and smooth. Place the dough in a basin that has been oiled, cover it, and let it in a warm location to rise for one to two hours, or until it has doubled in size.

4 . Form the dough into a loaf, punch it down, and put it in a loaf pan that has been oiled. Allow it to rise for a another hour until it reaches the pan’s top.

5. Preheat the oven to 375°F (190°C) in order to bake the brioche. Bake for 30 to 35 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean, after brushing the top with an egg wash made from one egg beaten with one tablespoon of water.

6. Cool and Serve:

Before slicing, take the brioche out of the pan and allow bread to cool on a wire rack. Use in your favorite dishes or serve with jam or butter.

Reuben pickle bites 

There’s a bit of tang from the AA homemade Reuben sauce as well, which uses some sauerkraut in the mix instead of as a topping.

In the center of these little bites is some cubed and fried jewish rye bread, some pastrami, and some Swiss cheese. I like to put these together with the festive party toothpicks but you can use the plastic reusable ones or the bamboo ones.

For the sauce:

• 1/4 teaspoon kosher salt
• 2 tablespoons tomato paste
• 2 1/2 teaspoons prepared horseradish
• 1/2 teaspoon soy sauce
• 1/2 cup mayonnaise
• 1/4 teaspoon onion powder
• 1/4 cup sauerkraut, drained

For the pickles bites:

• 2 tablespoons butter, divided
• 2-3 medium slices jewish rye bread, crusts trimmed, cut into 18 (1-inch) pieces
• 6 small slices pastrami or corned beef, cut into thirds (18 strips)
• 2 slices Swiss cheese, cut into 18 (1-inch) pieces
• 1-2 (32 oz) jars dill pickle chips

Getting Ready To make the sauce, whisk together the salt, mayonnaise, tomato paste, horseradish, soy sauce, and onion powder. Add the sauerkraut and fold. Put aside. Remove the bread’s crust. Cut bread into 1-inch pieces. In a skillet over medium heat, melt 1 tablespoon of butter. Cook the bread slices in the pan until they are toasted, then turn them over and continue. If necessary, add extra butter. To fit the toasted bread pieces, cut the cheese into squares. Put a chip of dill pickle on the platter when it’s time to assemble. Add more sauce, another pickle, a bit of cheese, a piece of toasted bread, and a little pastrami on top. To ensure that the pickle sandwiches stay together, insert a toothpick into each one. Continue with the remaining ingredients. Serve right away and savor!

Meatball and Cheese Bake: A Comforting, Cheesy Delight

• Ground Beef: 1 lb of lean ground beef or a mix of beef and pork for flavorful meatballs.
• Breadcrumbs: 1/2 cup of breadcrumbs to help bind the meatballs.
• Egg: 1 large egg to hold the meatballs together.
• Garlic: 2-3 cloves of minced garlic for flavor in the meatballs.
• Parmesan Cheese: 1/4 cup of grated Parmesan cheese for a salty, nutty flavor in the meatballs.
• Italian Seasoning: 1 teaspoon of Italian seasoning for a classic herb flavor.
• Salt and Pepper: To taste, for seasoning the meatballs.
• Marinara Sauce: 2 cups of your favorite marinara sauce.
• Mozzarella Cheese: 2 cups of shredded mozzarella cheese for that delicious melty topping.
• Fresh Basil or Parsley: For garnish

Set the Oven’s Temperature to 375°F (190°C). Prepare the meatballs:

Ground beef, breadcrumbs, egg, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper should all be combined in a large mixing basin. Don’t overwork the mixture; just mix everything until it’s properly mixed. Form the mixture into 1-inch meatballs with your hands, then arrange them on a parchment paper-lined baking sheet.

Bake the Meatballs:

Bake the meatballs for 15 to 20 minutes, or until they are cooked through and have a light brown, in a preheated oven

Make the Marinara and Cheese:

Cover the bottom of a baking dish with approximately 1 cup of marinara sauce while the meatballs are baking. To assemble the Meatball and Cheese Bake, put the cooked meatballs in the baking dish with the marinara sauce on top. Make sure the meatballs are evenly coated by pouring the leftover marinara sauce over them. Top the meatballs with a liberal amount of shredded mozzarella cheese. Bake till Bubbly: Put the dish back in the oven and bake it for a further 15 to 20 minutes, or until the cheese is completely melted, bubbling, and beginning to turn a light golden color around the edges.

Serve and Garnish:

Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy!

Company Chicken Casserole: A Perfect Dish for Gatherings

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup chicken broth
• 1 cup crushed buttery crackers (like Ritz)
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Warm up the oven:

Prepare a 9 x 13-inch baking dish with oil and preheat the oven to 350°F (175°C). Get the filling ready: Combine the cooked chicken, sour cream, mayonnaise, chicken broth, garlic powder, salt, pepper, and cream of chicken soup in a big bowl. Add half a cup of the shredded cheese and stir.

Put the casserole together:

Fill the baking dish with the chicken mixture. Top with the remaining cheese. Prepare the topping: Spread the melted butter and broken crackers evenly across the casserole.

Bake:

Bake for 30 to 35 minutes, or until the topping is golden brown and the dish is bubbling. Before serving, allow the dish to cool for a few minutes. It goes well with steamed veggies or a simple salad.

Advice:

Plan ahead:

Prepare the casserole ahead of time, cover, and chill. When it’s time to bake, simply place it in the oven!

Include vegetables:

For added nourishment, stir in cooked green beans or broccoli.

Savor this mouthwatering Company Chicken Casserole—it’s guaranteed to wow your visitors!

Creamy Sausage and Cheese Tortellini Soup: A Comforting, Rich, and Flavorful Meal

Italian Sausage: 1 pound, ground or removed from casings (mild or spicy, depending on your preference).

• Cheese Tortellini: 1 package (9 oz), refrigerated or frozen.
• Onion: 1 medium onion, diced.
• Garlic: 3 cloves, minced.
• Carrots: 2 medium carrots, peeled and sliced.
• Celery: 2 stalks, chopped.
• Chicken Broth: 4 cups, for the soup base.
• Heavy Cream: 1 cup, for the creamy texture.
• Diced Tomatoes: 1 can (14.5 oz), with juice.
• Spinach: 2 cups fresh baby spinach, for added nutrition.
• Olive Oil: 1 tablespoon for sautéing.
• Italian Seasoning: 1 teaspoon, for added flavor.
• Salt and Pepper: To taste, for seasoning.
• Parmesan Cheese: For garnish (optional).

Cook the sausage by heating the olive oil in a big pot or Dutch oven over medium heat. Using a wooden spoon, break up the Italian sausage into little pieces as it cooks until browned. Using a slotted spoon, remove the sausage once it’s cooked through and place it aside. Sauté the Vegetables: Put the chopped celery, carrots, and onion in the same pot. The vegetables should be softened after 5 to 7 minutes of sautéing. Once aromatic, add the minced garlic and simmer for an additional minute.

Add the Tomatoes and Broth: Add the canned diced tomatoes (with juice) and the chicken broth. Bring the mixture to a simmer after giving it a good stir. Add the Tortellini: Put the cheese tortellini into the pot when the soup has started to simmer. As directed on the package, cook it for 5 to 7 minutes, or until it is soft. Add the Cream and Spinach: Add the baby spinach and heavy cream, and heat for two to three minutes, or until the spinach wilts. Return the cooked sausage to the broth and stir thoroughly.

Taste the soup and adjust the seasoning with salt, pepper, and Italian seasoning if necessary before serving. If preferred, top the soup with freshly grated Parmesan cheese after ladling it into bowls. Enjoy it hot! Changes and Advice Make It Spicy: For a kick, add a sprinkle of red pepper flakes and use spicy Italian sausage. Vegetarian Option: Use veggie broth rather than chicken broth and leave out the sausage. For a hearty vegetarian version, add more veggies like kale, zucchini, or mushrooms.

Thicker Soup: You can mix a tiny amount of the soup and stir it back into the pot, or you can add a slurry of cornstarch and water to achieve a thicker consistency. Add More Greens: For a different taste and texture, try using kale, Swiss chard, or arugula instead of spinach. Serving Recommendations Although this rich tortellini soup with cheese and sausage is filling on its own, try these suggestions to make it even better: Warm, crusty bread or garlic bread for dipping should be served alongside.

Side Salad: Pair with a simple green salad with a light vinaigrette to balance the richness of the soup.

• Grated Cheese: Offer extra Parmesan or Pecorino cheese for sprinkling on top.

Meatloaf with Smooth Mashed Potatoes and Melted Cheese: The Ultimate Comfort Food

For the Meatloaf:

• 1 1/2 pounds ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup (plus more for topping)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mashed Potatoes:

• 2 pounds russet potatoes, peeled and cut into chunks
• 1/2 cup heavy cream or milk
• 4 tablespoons unsalted butter
• Salt and pepper to taste

For the Topping:

• 1 cup shredded cheddar cheese (or your favorite cheese)
• 2 tablespoons fresh parsley for garnish (optional

First, prepare the meatloaf.Warm up the oven:

Lightly grease a loaf pan or baking dish and preheat the oven to 375°F (190°C).

Combine the ingredients:

The ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, oregano, salt, and pepper should all be combined in a big bowl. Combine all ingredients and stir until just mixed. Avoid overmixing as this may result in a dense meatloaf.

Create the Meatloaf:

Shape the batter into a loaf after transferring it to the baking dish that has been prepared. Top with a dollop of ketchup for more taste.

The meatloaf should be baked for 45 to 50 minutes in a preheated oven, or until it is cooked through (internal temperature should reach 160°F or 70°C). Before slicing, take it out of the oven and allow it to rest for five to ten minutes.

Step 2: Get the potatoes mashed.

Cook the Potatoes:

Put the chopped and skinned potatoes in a big pot with water and cover while the meatloaf bakes. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.

Drain and Mash:

After draining, put the potatoes back in the pot. Add the salt, pepper, cream or milk, and butter. Mash until creamy and smooth. Taste and adjust the seasoning.

Step 3: Top with Cheese:

Spoon the mashed potatoes onto the plates or the top of each meatloaf slice once the meatloaf has been sliced and the potatoes are smooth. Top the meatloaf and potatoes with the shredded cheddar cheese.

Melt the Cheese:

Place the meatloaf slices under the broiler or back in the oven for a few minutes until the cheese is bubbling and melted. The slices should be topped with mashed potatoes and cheese.

Step Four:

Serve with a garnish:

If preferred, add freshly cut parsley as a garnish to the meatloaf and potatoes to add some color and freshness.

Have fun:

For a filling, cozy supper, serve this delectable dish with your preferred veggie side, like steamed broccoli, green beans, or a plain salad.

ingredients 

• 6 drums Chicken 
• 1tspn cumin 
• 4 medium to large potatoes, peeled and quartered
• 1tspn chilli powder 
• 2 tspn paprika powder 
• 3tblspns sunflower oil
• 1 tblspn tomato puree 
• ¼ cup crushed tomatoes, /canned tomatoes 
• 3cloves garlic
• 1 small onion 
• ½ bell peppers of yellow and red
• Salt and pepper to season 
• 2mug cups of water
• 1 chicken stock cube

Method

Add oil to the pot, add the chicken season with salt and pepper and cook until browned ,about 12mins 

Remove set aside, in the same pot, fry garlic ,onions 

Add bell peppers, chilli powder,paprika,cumin,tomato puree,canned tomatoes, cook for a couple of minutes 

Add potatoes ,mix, pour water ,cover the pot cook for 12minutes.

Add chicken after 12mins,add back the chicken, sprinkle chicken stock cube.

Cover the pot ,cook for extra 25 minutes opening between. Use a fork to check of the potatoes are cooked through. If not cook for extra 5mins.

Enjoy