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  • Classic Chicken Fried Steak with Creamy Mashed Potatoes and Gravy

    Classic Chicken Fried Steak with Creamy Mashed Potatoes and Gravy

    Classic Chicken Fried Steak with Creamy Mashed Potatoes and Gravy

    For the Chicken Fried Steak.

    • 4 cube steaks (about 6 oz each)
    • 1 ½ cups all-purpose flour
    • 2 large eggs
    • 1 cup milk
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp paprika
    • ½ tsp cayenne pepper (optional, for a little heat)
    • Vegetable oil for frying

    For the Creamy Mashed Potatoes:

    • 2 lbs potatoes, peeled and cubed
    • ½ cup heavy cream
    • ¼ cup unsalted butter
    • ¼ cup milk
    • Salt and pepper to taste

    For the Gravy:

    • ¼ cup all-purpose flour
    • 2 cups milk
    • Salt and pepper to taste.

    Detailed Instructions First, get the chicken fried steak ready. Set up your breading station first. Combine the flour, cayenne pepper, paprika, garlic powder, and salt in a shallow bowl for seasoning. Whisk the eggs and milk in a separate shallow bowl. Using a paper towel, pat the cube steaks dry so that the breading adheres more easily. To ensure that the flour sticks to the steaks well, firmly press the combination of seasoned flour onto each steak. The steak should then be completely coated after dipping it into the egg and milk mixture. Finally, for a double coating of breading, dredge the steak once more in the seasoned flour. As you get the oil ready for frying, place the steaks on a wire rack to rest

    Next, cook the steaks. In a big skillet, heat up about ½ inch of vegetable oil over medium heat. Heat the oil to a sufficient temperature for frying without scorching the coating. If a tiny pinch of flour sizzles when dropped into the oil to test the heat, the oil is ready. To prevent crowding, carefully put two steaks at a time into the hot oil. The steaks should be crispy and golden brown after 3 to 4 minutes of cooking on each side. After cooking, move the steaks to a dish covered with paper towels to remove any leftover oil.

    Create the Creamy Mashed Potatoes in Step Three. Make the mashed potatoes while the steaks are frying. After peeling and cubing the potatoes, put them in a big pot of salted water. After bringing the water to a boil, simmer the potatoes for 15 to 20 minutes, or until a fork inserted into them comes out soft. After draining, put the potatoes back in the pot. Mashed the potatoes till they are smooth and creamy after adding the heavy cream, butter, and milk. To taste, add salt and pepper for seasoning.

    Step 4:

    Get the gravy ready Use the tasty bits that remain in the pan after frying the steaks to make the gravy. Remove the majority of the oil from the skillet using care, reserving two to three tablespoons along with the browned bits bits. Lower the heat to medium.

    To eliminate the taste of raw flour, add the flour to the pan, stir it into the oil, and cook for about one minute. To avoid lumps, slowly add the milk while whisking continuously. For about four to five minutes, or until the gravy thickens, keep heating and stirring. Add a generous amount of black pepper and salt to taste.

    Step 5:

    Present and Savor! To serve, arrange a substantial portion of creamy mashed potatoes beside a crispy chicken fried steak on a dish. Pour the flavorful sauce over the potatoes and steak. Add some green beans or a side salad for a traditional Southern dinner.

     

  • Brioche Sandwich Loaf

    Brioche Sandwich Loaf

    Brioche Sandwich Loaf

    Table of Contents

    Ingredients

    For the Sponge:

      • 1/2 cup warm water (about 110°F / 43°C)
      • 1 tablespoon instant yeast
      • 1/2 cup (63g) unbleached all-purpose flour

    For the Dough:

      • 3 large eggs
      • 1 large egg yolk
      • 2 tablespoons sugar
      • 1 teaspoon kosher salt
      • 2 3/4 cups (340g) unbleached all-purpose flour, divided
      • 8 tablespoons (1 stick) unsalted butter, room temperature
      • Cooking spray, for the loaf pan
      • 1 large egg beaten with 1 tablespoon water (for the egg wash)

    Special Equipment:

    • Stand mixer

    Directions

      1. Make the Sponge:
          • In a stand mixer bowl, combine warm water, yeast, and flour on low speed. Cover and let rise for about 45 minutes until puffy with small bubbles.

         

      2. Mix the Dough:
        • Add eggs and egg yolk one at a time, mixing in sugar, salt, and 1 1/2 cups of flour. Switch to a dough hook, gradually adding remaining flour until incorporated. Knead on medium speed for about 10 minutes.
      1. Add the Butter:
        • With the mixer running, add butter one tablespoon at a time until absorbed, about 4 minutes.
      2. First Rise:
          • Shape the dough into a ball, cover, and refrigerate for 8 to 12 hours.

         

      3. Shape the Loaf:
        • Spray a 9×5-inch loaf pan with cooking spray. Roll out the dough into a rectangle, fold it, and place it in the pan seam side down.
      1. Second Rise:
        • Cover and let rise until puffy, about 2 hours.
      2. Bake the Loaf:
          • Preheat the oven to 400°F. Brush with egg wash, reduce temperature to 375°F, and bake for 35 to 40 minutes until golden brown and a thermometer reads 190°F to 200°F.

         

      3. Cool:
        • Let cool on a rack before slicing. Store wrapped for up to 24 hours or toast leftover slices.

    Serving Suggestions

    • Enjoy toasted with butter and jam.
    • Use for decadent French toast or savory sandwiches.

    Cooking Tips

      • Ensure all ingredients, especially the butter, are at room temperature for better incorporation.
    • A thermometer is essential to check the doneness accurately.

    Nutritional Benefits

      • Rich in Protein: Eggs and butter provide essential nutrients.
      • Versatile Use: Great for a variety of meals, enhancing any dish.

    Dietary Information

    • Contains gluten and dairy. Not suitable for those with allergies.

    Why You’ll Love This Recipe

    This brioche loaf is incredibly soft, deliciously buttery, and easy to slice, making it a perfect addition to any breakfast or lunch spread!

  • Crispy Mini Baguettes Recipe

    Crispy Mini Baguettes Recipe

    Crispy Mini Baguettes Recipe

    Table of Contents

    Ingredients:

      • 200g flour
      • 2g caster sugar
      • 3g dehydrated baker’s yeast
      • 2g salt
    • 130ml lukewarm water
    • 1 teaspoon olive oil

    Directions:

      1. Mix the Dry Ingredients:
          • In a large mixing bowl, combine 200g of flour, 2g of caster sugar, 3g of dehydrated baker’s yeast, and 2g of salt.

         

      2. Add Water and Mix:
        • Slowly pour 130ml of lukewarm water into the dry ingredients. Mix well until a dough forms.
      1. Let the Dough Rest:
        • Cover the dough and let it rest for 15 minutes.
      2. Add Olive Oil and Knead:
          • After resting, add 1 teaspoon of olive oil to the dough.

         

        • Knead the dough for 5 minutes, until it becomes smooth and elastic.
      3. Shape the Dough:
          • Lightly oil your work surface, then continue to knead the dough, forming it into a ball.

         

      4. Let the Dough Rise:
        • Place the dough in a bowl, cover it, and let it rise for 30 to 45 minutes until it doubles in size.
      1. Shape the Baguettes:
        • After the dough has risen, divide it into smaller portions and shape each one into mini baguettes.
        • Cover and let them rest for an additional 5 minutes.
      1. Preheat the Oven:
        • Preheat your oven to 220°C (without the fan). Place an empty container in the oven to create steam later.
      2. Prepare the Baguettes for Baking:
          • Make shallow notches on the top of each baguette and spray them lightly with water.

         

      3. Bake the Baguettes:
          • Place the mini baguettes in the preheated oven.
          • Pour hot water into the empty container to create steam, which helps to achieve a crispy crust.

         

        • Bake for 15-20 minutes, keeping an eye on them to avoid over-browning.
      4. Final Touch:
          • Optionally, spray the oven with a little water during the baking process to enhance the crispiness of the crust.

         

      5. Cool and Serve:
        • Once the baguettes are golden and crispy, remove them from the oven and let them cool on a wire rack.

    Serving Suggestions:

    • Serve warm with butter, cheese, or jam for breakfast.
    • Use the mini baguettes to make sandwiches, or serve alongside soups and salads.

    Cooking Tips:

      • Knead the dough well to develop the gluten, which will give the baguettes a better structure.
    • If the crust isn’t crispy enough, leave the baguettes in the oven for a few extra minutes but keep an eye on them to prevent burning.

    Nutritional Benefits:

      • Flour provides carbohydrates for energy.
      • Olive oil adds healthy fats.
    • Yeast helps in digestion and contributes to the airy texture of the bread.

    Nutritional Facts (per serving):

      • Calories: 180
      • Protein: 5g
    • Carbohydrates: 32g
    • Fat: 3g

    Storage:

      • Room Temperature: Store the mini baguettes in an airtight container for up to 2 days.
    • Freezer: Freeze the baguettes in a sealed bag for up to 1 month. Reheat in the oven before serving.

    Why You’ll Love This Recipe:

      • Simple and Quick: Minimal ingredients and easy steps make this a perfect bread recipe for beginners.
      • Crispy and Delicious: The steam method ensures a golden, crunchy crust with a soft interior.
    • Versatile: These mini baguettes can be enjoyed on their own or as part of various meals.
  • Zucchini Vegetable Bake with Egg and Mozzarella

    Zucchini Vegetable Bake with Egg and Mozzarella

    Zucchini Vegetable Bake with Egg and Mozzarella

    Table of Contents

    Ingredients:

    For the Zucchini Bake:

      • 3 eggs
      • Salt, black pepper (to taste)
      • 50 ml milk
      • 2 tablespoons flour
      • Chives, chopped (optional)
      • 2 zucchini, grated
      • 2 teaspoons salt (for drawing moisture out of the zucchini)
      • 50g butter
      • 3 cloves garlic, minced
      • 2 bay leaves
      • 1 onion, finely chopped
      • 1 carrot, finely chopped
      • 1 red bell pepper, finely chopped
      • 4 mushrooms, sliced
      • Provencal herbs (or mixed dried herbs, to taste)
      • 1 tomato, sliced
    • 100g mozzarella, shredded
    • 100g canned peas

    For the Yogurt Sauce:

      • 200g unsweetened yogurt
      • 1 tablespoon soy sauce
      • Salt (to taste)
      • 1 clove garlic, minced
    • Dill, chopped

    Directions:

      1. Prepare the Zucchini:
        • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.
      1. Prepare the Vegetables:
        • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
        • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.
      1. Make the Egg Mixture:
        • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
      2. Assemble the Bake:
          • Preheat the oven to 180°C (356°F).

         

        • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
        • Pour the egg mixture over the vegetables and cheese.
      1. Bake:
        • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
      2. Make the Yogurt Sauce:
          • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

         

      3. Serve:
        • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

    Serving Suggestions:

    • Serve as a main dish with a side salad or bread.
    • Pair it with roasted potatoes or rice for a more substantial meal.

    Cooking Tips:

      • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.
    • For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

    Nutritional Benefits:

      • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
      • Eggs provide a rich source of protein and essential vitamins.
    • Mozzarella adds calcium and protein for a balanced meal.

    Dietary Information:

      • Vegetarian-friendly.
      • Can be made gluten-free by using a gluten-free flour alternative.

    Nutritional Facts (per serving, approx.):

      • Calories: 280
      • Carbohydrates: 12g
      • Protein: 14g
      • Fat: 20g
      • Fiber: 3g
      • Sugars: 5g

    Storage:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
    • Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
  • Crusty Mini Baguettes: A Taste of France in Your Kitchen

    Crusty Mini Baguettes: A Taste of France in Your Kitchen

    Crusty Mini Baguettes: A Taste of France in Your Kitchen

    Table of Contents

    Ingredients

    For 8 mini baguettes:

    • 2 1/2 cups (320 g / 11.3 oz) bread flour
    • 3/4 cup + 2 tbsp (210 ml) water
    • 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
    • 1 tsp (5 g) sugar
    • 1 tsp (5 g) salt

    Detailed Instructions

    1. Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
    2. Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
    3. Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
    4. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
    5. After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
    6. Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
    7. Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
    8. Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
    9. While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
    10. Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
    11. Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
    12. Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
    13. Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.
    See also  Everyday Delight Cupcakes the Timplicity and Scrumptiousness

    Serving Suggestions

    These Crusty Mini Baguettes are versatile and can be enjoyed in numerous ways:

    • As is: Enjoy them fresh out of the oven (after cooling slightly) with a spread of butter or olive oil.
    • With soup: They’re perfect for dipping into your favorite soup or stew.
    • For sandwiches: Slice them lengthwise to make delightful mini sandwiches.
    • As a side: Serve alongside a cheese board or with a main course like pasta or salad.
    • For breakfast: Toast slices and serve with jam or as a base for avocado toast.

    Nutrition Information

    Per mini baguette (approximate values):

    • Calories: 160
    • Protein: 5g
    • Carbohydrates: 32g
    • Fiber: 1g
    • Fat: 0.5g
    • Sodium: 290mg

    Please note that these are estimates and may vary based on specific ingredients and portion sizes.

    Tips for Perfect Crusty Mini Baguettes

    1. Use bread flour: Its higher protein content helps develop the gluten structure necessary for that chewy baguette texture.
    2. Temperature matters: Use lukewarm water (about 100°F or 38°C) to activate the yeast properly.
    3. Don’t rush the rise: Allowing proper time for fermentation develops flavor and texture.
    4. Create steam: The steam in the oven is crucial for achieving that crispy crust. If you don’t want to use the water pan method, you can mist the oven with a spray bottle when you put the bread in.
    5. Experiment with flours: Try substituting a portion of the bread flour with whole wheat or rye for different flavors and textures.
    6. Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. This slow fermentation can enhance flavor.
    7. Storage: These baguettes are best enjoyed fresh, but can be stored in a paper bag at room temperature for a day. To refresh, sprinkle with water and heat in a 350°F (175°C) oven for a few minutes.
  • Best Breakfast Bread Recipe

    Best Breakfast Bread Recipe

    Best Breakfast Bread Recipe

    Table of Contents

    1. more flour. Knead the dough by hand until it reaches a smooth consistency.
    2. First Fermentation: Cover the dough and let it ferment for 25 minutes in a warm place (around 30°C or 86°F).
    3. Folding the Dough: After 25 minutes, grease your hands and fold the dough inwards to incorporate air. Cover again and let it rest for another 20 minutes.
    4. Second Folding: Grease your hands again and fold the dough once more. After a few minutes of folding, cover the dough and let it rest for 1 hour.
    5. Shaping the Dough: After the dough has fermented, sprinkle flour on a clean work surface and pour the dough onto it. Form the dough into a ball.
    6. Dividing the Dough: Divide the dough into 4 equal parts. From each piece, form a ball and let them rest for 7 to 10 minutes.
    7. Prepare for Baking: Sprinkle flour on top of each ball and gently press to expand the dough. Sprinkle cornmeal onto parchment paper and place the dough on top.
    8. Final Preparation: Pour 2 tablespoons of olive oil over the dough in the tray.
    9. Bake the Bread: Preheat your oven to 220°C (428°F) and bake the bread for 7 to 10 minutes or until golden brown.
    10. Enjoy: Allow the bread to cool slightly, then enjoy it warm, soft, and delicious!

    Serving Suggestions

    Serve with butter, jam, or your favorite spreads. Great for making breakfast sandwiches or toast!

    Cooking Tips

    Make sure your water is warm but not hot to avoid killing the yeast. Adjust the amount of flour based on the dough’s texture; it should be soft and slightly sticky.

    See also  No-Knead Soft Bread Recipe

    Nutritional Benefits

    This bread is a good source of carbohydrates and can provide energy for your morning activities. Homemade bread allows you to control the ingredients and avoid preservatives found in store-bought options.

    Dietary Information

    This recipe is vegetarian-friendly. To make it vegan, substitute the olive oil with a plant-based alternative.

    Nutritional Facts (per slice)

      • Calories: Approximately 120
      • Protein: 3 g
      • Carbohydrates: 22 g
      • Fat: 2 g
    • Fiber: 1 g
    • Sugar: 0.5 g

    Storage

    Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 1 month.

    Why You’ll Love This Recipe

    It’s simple and requires minimal ingredients, perfect for beginner bakers! The bread comes out soft and fluffy, ideal for breakfast. It’s versatile; enjoy it plain, or dress it up with your favorite toppings. Homemade bread fills your home with a delightful aroma while baking!

  • Apple Cake with Dried Cherries

    Apple Cake with Dried Cherries

    Apple Cake with Dried Cherries

    Table of Contents

    Ingredients:

      • 3 medium eggs
      • 100 grams (1/2 cup) butter
      • 100 grams (1/2 cup) sugar (adjust to taste)
      • Approximately 310 grams (2 1/2 cups) wheat flour
      • 1.5 teaspoons baking powder
      • A pinch of salt
      • Vanilla extract (to taste)
      • 2 apples (400-500 grams), peeled, cored, and diced
      • 30 grams (1/4 cup) dried cherries, raisins, or nuts (optional)

    Directions:

      1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
      2. Prepare Batter: In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
      1. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
      2. Add Apples and Mix-ins: Fold in the diced apples and dried cherries, raisins, or nuts if using.
      3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    1. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

    Serving Suggestions:

      • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Pair with a cup of tea or coffee for a delightful afternoon treat.

    Cooking Tips:

      • For a richer flavor, use brown sugar instead of white sugar.
    • Ensure apples are well-diced to distribute evenly throughout the batter.

    Nutritional Benefits:

      • Apples add natural sweetness and fiber.
    • Dried cherries or raisins contribute antioxidants and vitamins.
    See also  Cripta chicken strips

    Dietary Information:

      • Contains dairy and eggs.
    • Can be adapted to be dairy-free by using a non-dairy butter substitute.

    Nutritional Facts (per serving, approximate):

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 35g
      • Fat: 12g

    Storage:

      • Store in an airtight container at room temperature for up to 3 days.
      • Refrigerate for longer storage up to 1 week.

    Why You’ll Love This Recipe:

      • Easy to make with everyday ingredients.
      • Perfectly combines fruity and sweet flavors.
    • Great for both casual and special occasions.
  • Homemade Pizza Recipe with Simple Dough and Filling, in 30 Minutes

    Homemade Pizza Recipe with Simple Dough and Filling, in 30 Minutes

    How to Make Homemade Pizza Recipe

    Easy and Quick Pizza with Simple Filling. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 cup of milk
    • 1 egg
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • 1 tablespoon of butter or margarine
    • 1 + ½ cups of all-purpose flour (wheat flour)
    • 1 teaspoon of baking powder (for cake)

    Filling:

    • 250 grams/8.8 oz of thickly grated mozzarella cheese
    • 2 tomatoes, sliced
    • Chopped olives to taste
    • ½ can of tomato sauce
    • Oregano to taste

    Preparation:

    First, in a blender, add the milk, egg, salt, sugar, margarine, all-purpose flour, and baking powder. Then, blend well until all the ingredients are mixed and a homogeneous dough is obtained.

    Now, spread the dough onto a greased pizza pan (with margarine) and bake in a preheated oven at 180ºC (356 °F) for about 20 minutes.

    Next, remove from the oven and spread the tomato sauce over. Then, top the dough with mozzarella cheese, tomato slices, olives, and oregano to taste.

    Finally, return to the preheated oven at 180ºC (356 °F) and bake until the mozzarella cheese melts. Then, it’s ready to serve.

  • Dessert with 5 ingredients: Easy and quick for any time of day

    Dessert with 5 ingredients: Easy and quick for any time of day

    How to Make Dessert with 5 ingredients

    A quick and easy dessert, perfect for those moments when you’re in a hurry. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 can of sweetened condensed milk (14 oz) – (395 g)
    • 1 package of graham crackers (7 oz) – (200 g)
    • 1 carton of heavy cream (7 oz) – (200 g)
    • 1 cup of whole milk (8.5 fl oz) – (250 ml)
    • Juice of 1 lemon (0.63 oz) – (18 g)
    • Chocolate shavings for garnish (optional)

    Instructions:

    Cream Preparation:

    First, in a bowl, combine the sweetened condensed milk, heavy cream, lemon juice, and whole milk. Now mix until you achieve a smooth and creamy consistency.

    Next, choose a serving dish or a container of your choice and start by placing a layer of the cream.

    Then we’ll make the Biscuit Layers. Dip the Maria biscuits in milk and create a layer over the cream in the dish.

    Continue alternating layers of cream and biscuits until the dish is completely filled.

    Finally, if desired, top it off by decorating with chocolate shavings.

    Finish by placing the dessert in the refrigerator for about 1 hour, or until it sets.

    This wonderful dessert is now ready to be enjoyed.

  • Chocolate Coconut Milk Jelly Recipe

    Chocolate Coconut Milk Jelly Recipe

    Ingredients:

      • 1 tablespoon agar-agar powder
      • 1 cup (240 ml) water
      • 1 ½ cups (360 ml) coconut milk
      • 1/3 cup (30 g) unsweetened cocoa powder

    Directions:

      1. Prepare Agar-Agar:
        • In a medium saucepan, combine 1 tablespoon of agar-agar powder and 1 cup of water. Stir well to dissolve the agar-agar.
      2. Add Coconut Milk and Cocoa:
          • Once the agar-agar is dissolved, add 1 ½ cups of coconut milk and 1/3 cup of unsweetened cocoa powder to the saucepan. Stir until the cocoa powder is fully mixed.

         

      3. Boil the Mixture:
        • Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent lumps. Allow the mixture to boil for about 2-3 minutes.
    1. Set the Jelly:
      • Remove the mixture from heat and pour it into a mold or serving cups. Let it cool to room temperature before refrigerating for 2 hours, or until fully set.
    2. Serve:
        • Once the jelly is set, cut into slices or serve directly from the molds. Enjoy chilled!

       

    Serving Suggestions:

      • Serve with fresh fruit, such as berries or mango slices.
      • Drizzle with extra coconut milk or chocolate syrup for added indulgence.
    • Garnish with shredded coconut or chopped nuts for a crunchy texture.

    Cooking Tips:

      • Stir the mixture constantly while heating to ensure the agar-agar dissolves evenly and the jelly sets properly.
      • For a creamier texture, you can substitute part of the water with more coconut milk.

    Nutritional Benefits:

      • Agar-agar is a plant-based alternative to gelatin, rich in fiber and low in calories.
      • Coconut milk provides healthy fats and adds a rich, creamy flavor.
      • Cocoa powder is a good source of antioxidants and adds a deep chocolate flavor.

    Dietary Information:

      • Vegan
      • Dairy-free
      • Gluten-free

    Nutritional Facts (per serving, approx.):

      • Calories: 120
      • Carbohydrates: 9g
      • Protein: 1g
      • Fat: 9g
      • Fiber: 1g
      • Sugars: 2g

    Storage:

    • Store the jelly in an airtight container in the refrigerator for up to 3-4 days.
  • Zucchini Vegetable Bake with Egg and Mozzarella

    Zucchini Vegetable Bake with Egg and Mozzarella

    Ingredients:

    For the Zucchini Bake:

      • 3 eggs
      • Salt, black pepper (to taste)
      • 50 ml milk
      • 2 tablespoons flour
      • Chives, chopped (optional)
      • 2 zucchini, grated
      • 2 teaspoons salt (for drawing moisture out of the zucchini)
      • 50g butter
      • 3 cloves garlic, minced
      • 2 bay leaves
      • 1 onion, finely chopped
      • 1 carrot, finely chopped
      • 1 red bell pepper, finely chopped
      • 4 mushrooms, sliced
      • Provencal herbs (or mixed dried herbs, to taste)
      • 1 tomato, sliced
    • 100g mozzarella, shredded
    • 100g canned peas

    For the Yogurt Sauce:

      • 200g unsweetened yogurt
      • 1 tablespoon soy sauce
      • Salt (to taste)
      • 1 clove garlic, minced
    • Dill, chopped

    Directions:

      1. Prepare the Zucchini:
        • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.
      1. Prepare the Vegetables:
        • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
        • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.
      1. Make the Egg Mixture:
        • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
      2. Assemble the Bake:
          • Preheat the oven to 180°C (356°F).

         

        • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
        • Pour the egg mixture over the vegetables and cheese.
      1. Bake:
        • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
      2. Make the Yogurt Sauce:
          • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

         

      3. Serve:
        • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

    Serving Suggestions:

    • Serve as a main dish with a side salad or bread.
    • Pair it with roasted potatoes or rice for a more substantial meal.

    Cooking Tips:

      • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.
    • For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

    Nutritional Benefits:

      • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
      • Eggs provide a rich source of protein and essential vitamins.
    • Mozzarella adds calcium and protein for a balanced meal.

    Dietary Information:

      • Vegetarian-friendly.
      • Can be made gluten-free by using a gluten-free flour alternative.

    Nutritional Facts (per serving, approx.):

      • Calories: 280
      • Carbohydrates: 12g
      • Protein: 14g
      • Fat: 20g
      • Fiber: 3g
      • Sugars: 5g

    Storage:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
    • Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
  • Transform Your Leftovers: Leftover Turkey Stuffing Balls

    Transform Your Leftovers: Leftover Turkey Stuffing Balls

    After a festive meal, finding creative ways to repurpose leftovers can be a rewarding culinary adventure. Enter the Leftover Turkey Stuffing Balls—a delicious and innovative dish that combines leftover turkey and stuffing into savory bite-sized treats. Whether you’re looking to breathe new life into Thanksgiving leftovers or simply enjoy a cozy meal with a twist, this recipe promises to satisfy your cravings and delight your taste buds.

    Leftover Turkey Stuffing Balls are not just a way to use up leftovers—they’re a culinary adventure that transforms traditional flavors into a new and exciting dish. The crispy exterior gives way to a tender and flavorful interior, making each bite a delightful experience. Whether you’re entertaining guests or enjoying a cozy meal at home, these stuffing balls are sure to be a hit. So, gather your leftovers and embark on a journey of flavor with this inventive recipe that turns yesterday’s meal into today’s delight

    INGREDIENTS:

    • Leftover turkey stuffing: Use about 3 cups of leftover stuffing. If needed, you can add extra seasoning or ingredients to taste.
    • Leftover cooked turkey: Approximately 2 cups, shredded or finely chopped.
    • 1-2 eggs: Depending on the moisture content of your stuffing, you may need 1 or 2 eggs to help bind the mixture.
    • 1/2 cup grated Parmesan cheese: Adds flavor and helps bind the stuffing balls.
    • Salt and pepper: To taste.
    • 1 cup breadcrumbs: For coating the stuffing balls.
    • Vegetable oil or cooking spray: For frying or baking.

    INSTRUCTIONS:

    1. Prepare the Mixture:
      • In a large mixing bowl, combine the leftover turkey stuffing, shredded turkey meat, grated Parmesan cheese, and eggs.
      • Mix everything together until well combined. The mixture should be moist enough to hold together when shaped into balls. If it feels too dry, add another beaten egg.
    2. Shape the Stuffing Balls:
      • Take small portions of the mixture and roll them into balls, about 1 to 1.5 inches in diameter. Ensure they are compact and hold their shape.
      • If the mixture is sticky, lightly dampen your hands with water to prevent sticking.
    3. Coat with Breadcrumbs:
      • Pour the breadcrumbs into a shallow dish or plate.
      • Roll each stuffing ball in the breadcrumbs, coating evenly on all sides. This will give the balls a crispy exterior once cooked.
    4. Cooking Options:
      • Frying Method: Heat vegetable oil in a skillet over medium heat. Carefully place the coated stuffing balls in the skillet, a few at a time, and cook until golden brown and crispy on all sides, turning occasionally. This usually takes about 4-5 minutes.
      • Baking Method: Alternatively, preheat your oven to 375°F (190°C). Place the coated stuffing balls on a baking sheet lined with parchment paper or aluminum foil. Lightly spray or brush them with cooking spray. Bake for 20-25 minutes, or until they are golden brown and crispy.
    5. Serve and Enjoy:
      • Once cooked, transfer the Leftover Turkey Stuffing Balls to a serving platter.
      • Serve them hot as a delicious appetizer, snack, or even as a main dish alongside a fresh green salad or cranberry sauce.

    Embrace Creativity with Leftover Turkey Stuffing Balls!!

  • Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing

    Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing

    Make a copy of this recipe
    The tastes of the famous appetizer are transformed into a party-friendly meal with this creamy and cheesy crab rangoon dip. This crab dip takes its cue from the traditional American Chinese crab wontons, but it takes it to a whole new level by being scoopable! This dip will be a hit at parties, game nights, or just because it’s decadent. It’s perfect for last-minute entertaining plans or a filling snack since it’s simple to cook and can be ready in just 30 minutes.
    Dippers of all kinds will go well with this Crab Rangoon sauce. To provide a crunchy contrast, try serving it with carrot sticks, celery, wonton chips, or even sliced cucumbers. Serve it with toasted baguette pieces or a variety of crackers for a delightful scoop. To make it extra decadent, try it with a dry rosé or sparkling white wine to cut through the creamy dip.
    This recipe makes 8 servings of crab rangoon dip.

    Recipe Items
    8 oz of melted cream cheese
    Quarter cup of sour cream
    a quarter cup of mayo
    One cup of mozzarella cheese, shredded
    Parmesan cheese, shredded, 1/2 cup
    Half a spoonful of Worcestershire sauce
    1/3 cup of soy sauce
    1.5 milligrams of garlic powder

    little about a quarter teaspoon of black pepper
    1/4 cup of drained and flaked crab meat
    Thinly slice two green onions.
    1 tablespoon of finely chopped fresh parsley for garnish
    How to Follow
    Start by getting your oven ready at 375°F, or 190°C.
    Second, in a medium bowl, mix together the following ingredients: cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, soy sauce, garlic powder, and black pepper. Make sure everything is mixed well by stirring.
    3. Make sure not to break up the crab too much when you gently fold in half of the sliced green onions and the crab meat.
    Pour the mixture into a little baking dish and spread it out. Put the dip in the preheated oven and bake for 20 to 25 minutes, or until it bubbles and becomes brown.
    Turn off the oven and let aside to cool. 5. Serve with extra green onions and chopped fresh parsley for garnish.

    6. Top with dippers of your choice and serve warm.
    Changes and Hints
    Use low-fat cream cheese and Greek yogurt instead of sour cream for a healthier alternative. Sprinkle some red pepper flakes or a teaspoon of spicy sauce over the cheese mixture for an extra heat. If you prefer shrimp or imitation crab, you may use chopped cooked shrimp for the crab meat. Before baking, put another layer of mozzarella cheese on top of the dip for a cheesier version.

  • Cheesy Mashed Potato Puffs

    Cheesy Mashed Potato Puffs

    Cheesy Mashed Potato Puffs transform the beloved comfort of mashed potatoes into an exciting, cheesy delight that’s perfect for spicing up your mealtime. Imagine the classic, creamy texture of mashed potatoes enhanced with the rich flavor of cheddar, then baked until golden and crispy. This dish is not just a side; it’s a standout treat that’s sure to capture the hearts of both family and friends.

    Cheesy Mashed Potato Puffs: A New Twist on a Comfort Classic
    Mashed potato puffs are a whimsical take on traditional potato dishes, combining the heartwarming comfort of mashed potatoes with the irresistible appeal of melted cheese. These puffs are versatile and serve as the perfect canvas for a variety of flavors, making them ideal for gatherings, special occasions, or just a fun family dinner.

    Ingredients
    Mashed Potatoes: 3 cups, chilled (the cooler temperature helps the puffs hold their shape better)
    Cheddar Cheese: 1 cup, shredded (for that gooey, melty texture)
    Egg: 1 large (helps bind the ingredients together)
    Chives: 1/4 cup, chopped (for a hint of onion flavor)
    All-Purpose Flour: 1/4 cup (adds structure to the puffs)
    Garlic Powder: 1/2 teaspoon (for a touch of garlic flavor)
    Seasoning: Salt and pepper to taste
    Parmesan Cheese: 1/2 cup, grated (for a crispy, cheesy exterior)
    Grease: Cooking spray or butter (for greasing the muffin pan)
    Directions
    Prep the Oven and Pan:

    Preheat your oven to 400°F (200°C). Generously grease a mini muffin pan with butter or cooking spray to ensure the puffs don’t stick.

    Mix Ingredients:

    In a large mixing bowl, combine the chilled mashed potatoes, shredded cheddar, chopped chives, flour, garlic powder, salt, and pepper. Crack the egg into the mixture and combine thoroughly until all ingredients are evenly distributed.

    Form the Puffs:

    Shape the potato mixture into 1-inch balls. Roll each ball in grated Parmesan cheese to coat completely, then place each one into a muffin cup, pressing gently to mold into the shape of the pan.

    Bake:

    Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy.

    Cool and Serve:

    Allow the puffs to cool in the pan for a few minutes to set before removing. Serve warm for the best experience.

    Variations and Serving Suggestions
    Add-Ins: Elevate your puffs by incorporating crumbled bacon, diced jalapeños, or even a mix of different cheeses like mozzarella and Gouda for varied flavors.

    Substitutions: For those looking for a healthier twist, substitute half of the mashed potatoes with mashed cauliflower and use low-fat cheese.

    Serving: Pair these puffs with a light garden salad, a steaming bowl of soup, or alongside a main dish like grilled steak or roasted chicken to enhance your meal.

    Tips for Perfect Puffs
    Freezing: These puffs freeze exceptionally well. Just bake, allow to cool, then freeze on a tray before transferring to a freezer bag for long-term storage. Reheat in the oven to maintain their crispy texture.

    Consistency: Ensure your mashed potatoes aren’t too runny; a firmer mash helps the puffs hold their shape better during baking.

    Cheesy Mashed Potato Puffs are more than just a side dish; they’re a fun and delicious way to enjoy a classic comfort food. Whether you’re dressing them up for a special occasion or enjoying them as a hearty snack, these puffs are sure to delight. Give them a try and discover just how versatile and enjoyable mashed potatoes can be!

  • Creamy dessert with 3 ingredients: Quick and easy

    Creamy dessert with 3 ingredients: Quick and easy

    How to Make Creamy dessert with 3 ingredients

    Simple and refreshing dessert, with only 3 ingredients, it’s super creamy and everyone will love it. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 395 grams of condensed milk
    • 400 grams of well-chilled heavy cream
    • 5 heaping tablespoons of powdered milk

    Instructions:

    First, place the carton of heavy cream in the freezer for 20 minutes before making the recipe. Then, add the heavy cream to a stand mixer (or blender) and beat for about 5 minutes on high speed until it increases in volume.

    Next, add the sweetened condensed milk, powdered milk, and gently fold them in with a spatula until well combined.

    Finally, pour the mixture into a glass bowl (or individual cups), place it in the freezer for 4 hours (or until set), and it’s ready to serve.