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Ribeye Steak, tender and tasty, grilled to juicy perfection! Everyone will adore this easy steak recipe, which is seasoned with fresh herbs, cooked in a cast-iron skillet, and basted with garlic butter.

WHAT EXACTLY IS RIB EYE STEAK?
Ribeye is clearly one of my favorite classic steak cuts. These steaks, one of the “primal cuts,” are the same as a prime rib roast but in steak shape. The meat has a delicate, soft texture and a healthy, meaty flavor similar to chuck.

Ingredients:

• 1 rib steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 clove of crushed garlic with its skin

How To Make Ribeye steak:

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Removing  steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

Ingredients:

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

How To Make Homemade Cheesy Garlic Breadsticks Recipe:

1. Preheat oven to 425.
   Mix butter and garlic in a small bowl and set aside.
   Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
2. Sprinkle cheeses and spices evenly over the dough.
   Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
3. Bake for 10-12 minutes or until light golden brown.
   Recut along each strip and remove from cooking sheet.
   Serve sticks warm with marinara sauce

Ingredients

For the Pasta and Filling:

• 250 g (8.8 oz) pasta (your choice of shape)
• Olive oil (for cooking)
• 1 onion, peeled and diced
• 1 carrot, peeled and grated
• 2 cloves garlic, peeled and chopped
• 7 mushrooms, cleaned and sliced
• 1 red, green, or yellow pepper, washed, cleaned, and chopped
• 1 tomato, washed and diced
• 1 chicken fillet, cleaned and diced
• 60 g (2.1 oz) Parmesan cheese, grated

For the Topping:

• 3 eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon cooking cream
• 3 tablespoons (24 g) flour
• 1 teaspoon baking powder
• 250 g (8.8 oz) cheese, grated (Gruyère, Emmental, or another melting cheese)

Method of Preparation

1. Cook the Pasta:

Boil the Pasta:
Fill a large pot with water and add a pinch of salt along with a few drops of olive oil. Place the pot on the stove over high heat. Once the water reaches a rolling boil, add the 250 g of pasta. Cook according to the time specified on the pasta package, typically 8-10 minutes, until al dente. Once cooked, drain the pasta and set it aside.

2. Prepare the Vegetables and Chicken:

Sauté the Onion:
In a large frying pan, heat a small amount of olive oil over medium heat. Add the diced onion and sauté for 1-2 minutes until it starts to soften.

This Instant Balloon Bread is a fast and delicious option for breakfast or as a side dish. With just a few simple ingredients, you can have freshly baked bread ready in just 6 minutes. Perfect for those busy mornings or when you need a quick bread fix.

Ingredients

• 1 teaspoon sugar
• 1 pack dry yeast
• 2 cups warm milk
• 2 tablespoons olive oil
• 2 tablespoons yoghurt
• 5 cups flour
• 1 teaspoon salt

Instructions

Step 1: Prepare the Dough

1. In a suitable mixing bowl, combine 1 teaspoon of sugar, 1 pack of dry yeast, and 2 cups of warm milk. Mix well.
2. Add 2 tablespoons of olive oil and 2 tablespoons of yoghurt. Continue mixing until well combined.
3. Gradually add 5 cups of flour and 1 teaspoon of salt to the mixture. Knead until a soft dough forms.
4. Cover the dough and let it sit in a warm place until it doubles in size.

Step 2: Shape the Dough

1. Once the dough has doubled in size, punch it down to remove the air.
2. Divide the dough into 2 equal pieces.
3. Roll out each piece with a rolling pin. Use a bowl to cut the dough into round shapes.

Step 3: Bake the Bread

1. Preheat your oven to 250°C (482°F).
2. Place the shaped breads on a baking tray lined with baking paper.
3. Cover the breads and let them sit for 5 minutes.
4. Bake in the preheated oven for 6 minutes or until the breads are puffed and golden.

1 cup cooked rice
1/4 cup carrot, finely chopped
1/4 cup cabbage, shredded
1/4 cup green beans, finely chopped
2 tbsp onion, finely chopped
2 green chilies, minced
1/4 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp salt
2 tbsp green onion, chopped
2 tbsp coriander leaves, chopped
3/4 cup gram flour (add gradually)
Oil for frying
Salt to taste
Water as needed

Directions

Mix Ingredients:
In a bowl, mix cooked rice, carrot, cabbage, green beans, onion, green chilies, turmeric powder, chili powder, cumin seeds, coriander powder, salt, green onion, and coriander leaves.

Prepare Batter:
Gradually add gram flour and water as needed to form a thick batter.

Shape Patties:
Grease your hands with oil and shape the mixture into small patties or balls.

Fry:
Heat oil in a pan over medium heat.
Fry the patties or balls in the hot oil for 5-7 minutes, or until golden brown and crispy.
Remove from the oil and drain on paper towels.

Serve:
Serve hot with your favorite chutney or sauce.

Ingredients:

– 2 eggs
– 30g sugar
– 2g salt
– 200g milk
– 180g soft flour (cake flour)
– 3g baking powder
– 30g cooking oil

Custard Cream:

– 3 egg yolks
– 60g sugar
– 20g cornstarch
– 300g milk
– 1/2 tsp vanilla extract

Instructions:

Pancake Batter:
1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
2. Add 200g milk to the egg mixture and mix well again.
3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
4. Add 30g of cooking oil to the batter and mix thoroughly.
5. Pour the batter into an easy-to-pour cup.

Custard Cream:

1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
5. After 20 minutes, soften the cooled custard cream.

Cooking Pancakes:

1. Heat an egg frying pan over low heat.
2. Pour the pancake batter into the pan and cook until slightly set.
3. Use a spoon or rolling pin to shape the edges of the pancake.
4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
5. Flip the pancake and cook the other side.
6. Bake for an additional 2 minutes until golden brown.

Assembly:

1. Spread the precious custard cream over the pancake.
2. Enjoy your delicious Custard Cream Pancake!

This recipe is a tasty treat without the need for an oven or machine.

Ingredients :

7 tablespoons chia seeds
480 ml (2 cups) milk
A pinch of vanilla
2 tablespoons of honey
Preparation :
In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
Let stand for 30 minutes.
1. Berry Chia Pudding:
Ingredients :
60 ml (1/4 cup) milk
4 tablespoons mixed berries
Berries for garnish (optional)

Preparation

In a large glass, pour the milk and berries then mix with a hand blender.
Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
Garnish with berries (optional).
Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.

2. Strawberry Chia Pudding:

Ingredients :
10 washed strawberries
Sliced ​​strawberries for garnish (optional)

Preparation :
In a large glass, put the strawberries and mix until you obtain a juice.
As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
Add strawberry slices for garnish (optional).
Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.

3. Chocolate Pudding with Chia Seeds:
Ingredients :
60 ml (1/4 cup) milk
1 banana
1/2 tablespoon unsweetened cocoa
Banana slices for garnish (optional)

Preparation :
In a large glass, pour the milk, add the banana and cocoa, and mix well.
Pour the chia pudding into a glass, then the chocolate mixture on top.

Garnish with banana slices (optional).

Serve

immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
Tip:

These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.