MILK BREAD
Table of Contents
Blog
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MILK BREAD
2 3/4 cups (350g) bread flour
Prepare the Dough:
Knead the Dough:
First Rise:
Shape the Dough:
Second Rise:
Preheat the Oven:
Bake the Bread:
Cool the Bread:
Nutritional Information (per slice):
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Homemade Fried Mozzarella Sticks
Ingredients:
2 large eggs, beaten
¼ cup water
1 ½ cups Italian seasoned bread crumbs
½ teaspoon garlic salt
cup all-purpose flour
cup cornstarch
2 cups oil for frying, or as needed
1 (16 ounce) package mozzarella cheese sticks
Directions:
-Whisk water and eggs together in a small bowl. Mix bread crumbs and garlic salt together in a medium bowl. Blend flour and cornstarch together in a third bowl.
-Heat oil to 365 degrees F (185 degrees C) in a large, heavy saucepan.
-Dredge a mozzarella stick in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat. Place breaded mozzarella stick on a plate or wire rack. Repeat with remaining mozzarella sticks.
-Use a spider spoon or a pair of tongs to lower 3 to 4 mozzarella sticks into the hot oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Repeat to fry remaining mozzarella sticks -
They Will Disappear in 1 Minute! I Eat 3 Times a Day and Lose Weight! Just Oats and Banana
They Will Disappear in 1 Minute! I Eat 3 Times a Day and Lose Weight! Just Oats and Banana
Table of Contents
Maintaining a healthy diet doesn’t have to be boring or time-consuming. With these oat and banana balls, you can satisfy your taste buds and stay on track with your weight loss goals. This recipe is not only delicious but also packed with essential nutrients.
Ingredients
Before we dive into the step-by-step process
- 80 grams of walnuts
- 1 banana
- 10 grams of vanilla sugar
- Oatmeal
- Cocoa
- Sesame seeds
Necessary Ingredients
Begin by blending a cup of oat flour together with 80 grams of walnuts. You want to blend them until you achieve a fine and homogeneous mixture. Once done, transfer this mixture into a large bowl suitable for preparation.
Blend the Oats and Nuts
Now that the oats and walnuts are combined, let’s move on to the next step. Add 10 grams of vanilla sugar, one tablespoon of sesame seeds, and one mashed banana to the mixture in the bowl. Additionally, add one tablespoon of cocoa to give it that extra flavor and aroma.
Add the Remaining Ingredients
To make the mixture come together, pour 120 ml of water into the bowl and mix all the ingredients evenly. Once the mixture is ready, shape it into small balls with your hands and place them on a baking tray lined with baking paper.
Mix and Create Balls
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and place the tray with the mixture balls inside. Let them bake for approximately 30 minutes or until the pecan pies turn a delightful golden brown. Once they’re ready, you’re all set to enjoy your homemade oat and banana balls!
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Chocolate sticks
Chocolate sticks
Table of Contents
Ingredients:1 egg
100g sugar
240g flour
4g baking powder
90g butter
400g melted chocolate
Preparation:
1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.
2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.
3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.
4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.
5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.
6. Place the togo on parchment paper and allow to cool completely before serving -
Garlic Paratha Recipe with Liquid Dough in 5 Minutes | No Rolling No Kneading
ngredients
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1 cup flour (120g)
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1 tsp salt (5g)
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Any greens (dill, cilantro, parsley, mint of your choice)
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1-2 garlic cloves
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1 tsp of your favorite spices
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200 ml water (3/4 cup + 2 tbsp)
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1 tsp butter (5g)
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Oil for frying
Number of Servings
This recipe makes about 2-4 parathas, depending on size.
Nutritional Information
The nutritional information per paratha (assuming 4 parathas) is as follows:
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Calories: 100
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Total Fat: 3g
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Saturated Fat: 1g
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Cholesterol: 5mg
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Sodium: 300mg
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Total Carbohydrate: 15g
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Dietary Fiber: 1g
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Sugars: 0g
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Protein: 2g
Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients
- In a bowl, combine 1 cup of flour and 1 teaspoon of salt.
- Add Herbs and Garlic
- Chop your choice of greens (dill, cilantro, parsley, mint) finely and add them to the bowl. Grate 1-2 garlic cloves using a fine grater and add to the bowl. Sprinkle in your favorite spices (such as cumin, coriander, or paprika) to enhance the flavor.
- Add Liquid Ingredients
- Pour in 200 ml of water and 1 teaspoon of melted butter. Mix well until you have a smooth, liquid dough.
Step 2: Cook the Paratha
- Heat the Pan
- Add a little oil to a non-stick frying pan and heat it over low to medium heat.
- Pour the Dough
- Pour a portion of the liquid dough into the pan, spreading it evenly with the back of a spoon or a spatula to form a round flatbread.
- Fry the Paratha
- Fry the paratha for a couple of minutes on each side until it starts to puff up and turns golden brown.
- Flatten and Turn
- Turn over the paratha and gently press it with a spatula to help it cook evenly and puff up. Cook for another 1-2 minutes on each side until fully cooked and puffed.
Step 3: Serve
- Serve Hot
- The parathas are best enjoyed hot. You can eat them plain, with a bit of butter spread on top, or cut them open to fill with your favorite stuffing.
Conclusion
This Garlic Paratha with Liquid Dough is an incredibly easy and quick recipe that requires no rolling or kneading. It’s perfect for a speedy breakfast, lunch, or dinner. With the fragrant garlic and fresh herbs, these parathas are not only delicious but also versatile. Enjoy them on their own, with a dollop of butter, or stuffed with your favorite filling.
- Heat the Pan
- Pour in 200 ml of water and 1 teaspoon of melted butter. Mix well until you have a smooth, liquid dough.
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Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|
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These chicken legs are golden on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.
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This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!
Ingredients
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Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can usually find packages of drumsticks that are much lower in price than any other part of the chicken. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.
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We’ll use a simple seasoning blend of dry herbs and spices: paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt and pepper. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.
Preparation
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This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.
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Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.
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Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.
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After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!
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Pro Tip: Chicken Legs are Better at 185-195°(F)!
-
The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. However, when it comes to darker meat portions such as chicken legs, thighs, or the entire leg quarter, exceeding this temperature is often encouraged for optimal results! When heated to around 185°F, the collagens within the meat begin to break down, contributing to the juiciness and “fall-off-the-bone” tenderness that we cherish so much in dark poultry meat.
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Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.
Let Rest and Serve
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Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.
Can this recipe be doubled?
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It sure can. You can even triple or quadruple this recipe! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes, just be sure to not crowd the chicken too much on the pan. Keep the legs from touching and always keep in a single layer.
Give it a kick
-
Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using smoked paprika instead of regular paprika.
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Crispy Sausage and Cheese Stuffed Potato Balls
Ingredients:
6 potatoes (approximately 1 kg or 35 oz.), peeled
10 grams (about 0.35 oz.) butter
Fresh parsley, chopped
100 grams (about 3.5 oz.) cheese, grated
8 sausages (casing removed)
2 eggs, beaten
Breadcrumbs
Salt and black pepper, to taste
Vegetable oil, for fryingDirections:
Prepare the Potatoes:
Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.
Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.Prepare the Filling:
In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.
Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.Form the Potato Balls:
Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.
Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.Coat the Potato Balls:
Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.Fry the Potato Balls:
Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).
Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.Remove the potato balls with a slotted spoon and drain on paper towels.
Prep Time:
30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 8 servingsServing Suggestions:
Serve with a side of dipping sauce such as ranch, marinara, or garlic aioli.
Pair with a fresh green salad for a balanced meal.Cooking Tips:
Make sure the potatoes are completely tender before mashing to ensure a smooth texture.
You can add other herbs like chives or dill for extra flavor.Nutritional Benefits:
Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
Sausage adds protein and a rich flavor.
Cheese contributes calcium and additional protein.Dietary Information:
This dish is a hearty, comforting option suitable for various occasions.
Can be made gluten-free by using gluten-free breadcrumbs.Why You’ll Love This Recipe:
The combination of creamy potatoes, savory sausage, and melted cheese is irresistible.
It’s a versatile dish that can be enjoyed as a snack, appetizer, or main course.
Easy to make with ingredients you likely already have in your kitchen.Conclusion:
Golden Sausage and Cheese Potato Balls are a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick snack or a hearty meal, these potato balls will hit the spot. Enjoy the rich, savory flavors and crispy texture that make this recipe a family favorite. -
Buckeye Brownie Cookies
Ingredients
- 1 box fudge brownie mix (19.5 ounce or family size)
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces semi-sweet chocolate chips
Preparation
- Preheat oven to 350 degrees. In a medium bowl, combine first 6 ingredients with a hand mixer. (The dough will be a little sticky.)
- Scoop the dough onto an ungreased cookie sheet. Smooth the edges of each to form a round cookie. Bake for 12 minutes.
- Meanwhile, mix powdered sugar and peanut butter in a medium-sized bowl. Form the mixture into about 1 inch balls (1 for each cookie). Set aside.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly. Cool for about 5 minutes, then transfer to a wire rack.
- Melt chocolate in a microwavable bowl in 30-second increments. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.
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Strawberry Tres Leches Cake
Strawberry Milk
- 2 cup strawberries, diced
- 3/4 cup granulated sugar
- 1 (15 oz can) evaporated milk
- 1 1/3 cup whole milk
- 1/4 cup heavy cream
Cake
- ½ cup butter, 1 stick
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Strawberry Whipped Topping
- 2 cup heavy cream
- 1/3 cup pureed strawberries
- ⅔ cup cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Strawberry Milk
- Add strawberries and sugar to a blender or food processor. Pulse 2-3 times then let mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes (this may need to be done in batches depending on the size of your food processor). Cover and store mixture in fridge for at least 30 minutes, or until ready to use.
Cake
- Preheat oven to 350 degrees F and grease a 9×13 baking dish.
- In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
- In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
- Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
- Strain strawberry milk with a fine mesh strainer then pour milk over the cake. Cover tightly with plastic wrap and place in fridge for at least 4 hours or overnight while milk absorbs.
Strawberry Whipped Topping
- In a large bowl, beat heavy cream until peaks form. Stir in strawberry puree, powdered sugar, vanilla, and salt. Continue beating mixture until smooth and airy.
- Once milk has fully absorbed, spoon topping onto cake and spread into an even layer. Decorate with fresh strawberries as desired and serve chilled.
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Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|
Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|
Table of Contents
-
These chicken legs are golden on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.
-
This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!
Ingredients
-
Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can usually find packages of drumsticks that are much lower in price than any other part of the chicken. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.
-
We’ll use a simple seasoning blend of dry herbs and spices: paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt and pepper. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.
Preparation
-
This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.
-
Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.
-
Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.
-
After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!
-
Pro Tip: Chicken Legs are Better at 185-195°(F)!
-
The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. However, when it comes to darker meat portions such as chicken legs, thighs, or the entire leg quarter, exceeding this temperature is often encouraged for optimal results! When heated to around 185°F, the collagens within the meat begin to break down, contributing to the juiciness and “fall-off-the-bone” tenderness that we cherish so much in dark poultry meat.
-
Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.
Let Rest and Serve
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Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.
Can this recipe be doubled?
-
It sure can. You can even triple or quadruple this recipe! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes, just be sure to not crowd the chicken too much on the pan. Keep the legs from touching and always keep in a single layer.
Give it a kick
-
Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using smoked paprika instead of regular paprika.
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Fluffy Market-Style Meat and Rice Pies
Fluffy Market-Style Meat and Rice Pies
Table of Contents
Elevate your pies to fluffy perfection by adding a secret ingredient to the dough! Just like the ones you find at the market or station—pure nostalgia!
Ingredients:
Dough:
– 150g Potatoes
– 300g Potato broth
– 500g Flour
– 1 tsp. Yeast
– 1 tsp. Salt
– 2 tsp. Sugar
– 3-4 tbsp. Oil
Filling:– 200g Meat
– 200g Rice
– 3 Onions
– Salt and pepper to taste
Instructions:
Dough:
1. Boil 150g of potatoes, then mash them into 300g of potato broth.
2. In a mixing bowl, combine the potato mixture with 500g of flour, 1 tsp. yeast, 1 tsp. salt, 2 tsp. sugar, and 3-4 tbsp. oil.
3. Knead the dough until it’s smooth and elastic. Cover and let it rise for about an hour.
Filling:1. Cook 200g of meat and 200g of rice separately.
2. Chop 3 onions and sauté until golden brown.
3. Combine the cooked meat, rice, sautéed onions, and season with salt and pepper to taste.
Assembly:1. Divide the risen dough into portions.
2. Flatten each portion and add a generous amount of the meat and rice filling.
3. Fold and seal the edges to form pies.
4. Bake the pies until they turn golden brown.
Experience the nostalgia of market-style pies with a fluffy twist! -
Crispy Sausage and Cheese Stuffed Potato Balls
Crispy Sausage and Cheese Stuffed Potato Balls
Table of Contents
Ingredients:
6 potatoes (approximately 1 kg or 35 oz.), peeled
10 grams (about 0.35 oz.) butter
Fresh parsley, chopped
100 grams (about 3.5 oz.) cheese, grated
8 sausages (casing removed)
2 eggs, beaten
Breadcrumbs
Salt and black pepper, to taste
Vegetable oil, for fryingDirections:
Prepare the Potatoes:
Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.
Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.Prepare the Filling:
In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.
Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.Form the Potato Balls:
Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.
Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.Coat the Potato Balls:
Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.Fry the Potato Balls:
Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).
Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.Remove the potato balls with a slotted spoon and drain on paper towels.
Prep Time:
30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 8 servingsServing Suggestions:
Serve with a side of dipping sauce such as ranch, marinara, or garlic aioli.
Pair with a fresh green salad for a balanced meal.Cooking Tips:
Make sure the potatoes are completely tender before mashing to ensure a smooth texture.
You can add other herbs like chives or dill for extra flavor.Nutritional Benefits:
Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
Sausage adds protein and a rich flavor.
Cheese contributes calcium and additional protein.Dietary Information:
This dish is a hearty, comforting option suitable for various occasions.
Can be made gluten-free by using gluten-free breadcrumbs.Why You’ll Love This Recipe:
The combination of creamy potatoes, savory sausage, and melted cheese is irresistible.
It’s a versatile dish that can be enjoyed as a snack, appetizer, or main course.
Easy to make with ingredients you likely already have in your kitchen.Conclusion:
Golden Sausage and Cheese Potato Balls are a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick snack or a hearty meal, these potato balls will hit the spot. Enjoy the rich, savory flavors and crispy texture that make this recipe a family favorite. -
Homemade Flatbread Recipe
Homemade Flatbread Recipe
Table of Contents
Ingredients:
Warm water: 500 ml
Dry yeast: 1 packet (10 g)
Sugar: 1 tablespoon
Flour: 600-650 g
Salt: 1 teaspoon
Olive oil: 2 tablespoons
Cornmeal: for dustingDirections:
Activate the Yeast:
In a large mixing bowl, combine 500 ml of warm water, 1 packet of dry yeast, and 1 tablespoon of sugar. Stir until the yeast dissolves completely. Let it sit for 5-10 minutes until the mixture becomes frothy.Prepare the Dough:
Gradually add 600-650 g of flour and 1 teaspoon of salt to the yeast mixture, stirring continuously. The dough should be soft and slightly sticky. Use your hands, wetting them as needed, to roll and work the dough until it forms a smooth, cohesive ball.First Fermentation:
Cover the dough with a damp cloth and let it ferment at room temperature (about 30°C) for 25 minutes.Degas and Fold:
After the first fermentation, lubricate your hands with a little oil, gently fold the dough inwards, and press down to release the gas. Cover and let it rest for another 20 minutes.Second Fermentation:
Repeat the folding process, then let the dough ferment again for 10 minutes.Final Fermentation:
Fold the dough one last time and allow it to ferment for an additional 1 hour. This is the ideal dough fermentation time, ensuring a light, airy texture.Divide and Shape:
Dust your work surface with flour. Divide the dough into 4 equal parts and roll each piece into a ball. Let them rest for 5 minutes.Shape the Flatbreads:
Using your hands, press and flatten each dough ball, then gently stretch it into a larger flatbread shape. Sprinkle the surface with cornmeal for added texture.Add Olive Oil:
Drizzle 2 tablespoons of olive oil over the dough, pressing with your fingertips to help spread the oil evenly and create dimples.Bake:
Preheat your oven to its maximum temperature. Place the flatbreads on a baking sheet and bake each one for 5-7 minutes, until golden and puffed.Cool:
Once baked, wrap the flatbreads in a clean cloth to keep them soft as they cool.Serving Suggestions:
Serve warm with hummus or your favorite dip.
Use as a base for pizzas, adding toppings before baking.
Slice and fill with grilled meats, vegetables, or falafel for a delicious wrap.Enjoy with a spread of butter, garlic, or herbs for a simple side.
Cooking Tips:
Ensure the water is warm, not hot, to properly activate the yeast.
Work with flour to prevent sticking while shaping the dough.Keep an eye on the oven, as flatbreads bake quickly at high temperatures
If the dough is too sticky, add a little more flour, but avoid making it too dry.
Nutritional Benefits:
Flour: Provides carbohydrates, essential for energy.
Yeast: Adds a boost of B-vitamins.
Olive Oil: Rich in healthy monounsaturated fats.
Cornmeal: Adds fiber and a crunchy texture to the flatbread.Dietary Information:
Vegetarian: Yes
Vegan: Yes
Dairy-Free: Yes
Nut-Free: YesNutritional Facts (Per Serving):
(Assuming 4 flatbreads)
Calories: 250 kcal
Protein: 6 g
Carbohydrates: 45 g
Fat: 6 g
Fiber: 3 g -
Hawaiian Pineapple Coconut Fluff
Hello, dessert enthusiasts! If you’re craving a tropical and light treat, Hawaiian Pineapple Coconut Fluff is a delightful choice. This dessert combines the sweetness of pineapple with the creaminess of coconut for a heavenly tropical flavor. Let’s whip it up!Ingredients:1 can (20 ounces) crushed pineapple, drained1 package (3.4 ounces) instant coconut cream pudding mix1 cup shredded coconut1 container (8 ounces) whipped topping, thawedMaraschino cherries for garnish (optional)Instructions:Prepare Ingredients:In a large mixing bowl, combine the drained crushed pineapple, instant coconut cream pudding mix, shredded coconut, and whipped topping.Mix Well:Stir all ingredients until well combined and creamy.Chill:Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.Serve:Spoon the chilled mixture into serving bowls or dessert cups.Garnish:Top with maraschino cherries if desired.Enjoy:Indulge in the tropical flavors of this creamy and delicious Hawaiian Pineapple Coconut Fluff!This dessert is perfect for a summer treat or any occasion where you want to enjoy a taste of the tropics. Dive into the creamy coconut and pineapple goodness!
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Fluffy Japanese Soufflé Pancakes recipe
2 large eggs2 tablespoons milk½ teaspoon vanilla extract1 teaspoon lemon zest (optional)¼ cup all-purpose flour (fluffed, spooned, and leveled)¼ teaspoon baking powder½ teaspoon white vinegar (or lemon juice)2 tablespoons granulated sugarOil for cookingOptional toppings:Sweetened whipped creamAssorted berriesPowdered sugarMaple syrupSweetened whipped cream (optional):½ cup heavy cream (cold)1 tablespoon granulated sugar (more or less to taste)½ teaspoon vanilla Separate the egg whites and yolks into separate bowls.Mix the egg yolks with milk, vanilla, and lemon zest. Sift in the flour and baking powder, mixing until smooth.Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.Heat a nonstick pan over low heat, lightly greased. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.Serve with optional toppings and enjoy immediately