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Philly Cheesesteak Egg Rolls

Are you craving a delicious fusion of classic American flavors with an Asian twist? Look no further than these irresistible Philly Cheesesteak Egg Rolls! This creative recipe takes the beloved Philly cheesesteak—a savory, mouthwatering sandwich made famous in Philadelphia—and wraps it up in crispy, golden egg roll wrappers. Each bite delivers a satisfying crunch followed by a hearty filling of tender steak, melted cheese, and a medley of vegetables.

Perfect for appetizers, game day snacks, or a fun dinner twist, these egg rolls are a guaranteed crowd-pleaser. The combination of thinly sliced ribeye steak, sautéed bell peppers, onions, and optional mushrooms creates a flavorful filling that’s both rich and satisfying. A slice of provolone cheese or a sprinkle of shredded cheese adds a gooey, cheesy goodness that melts perfectly inside each roll.

The process of making these egg rolls is simple yet rewarding. Start by cooking the steak and vegetables to perfection, then assemble the rolls with a touch of cheese. A quick fry in hot oil ensures that each roll becomes delightfully crispy on the outside while staying tender and cheesy on the inside

Ingredients:

1 lb ribeye steak (or your preferred steak), thinly sliced
1 green bell pepper, diced
1 small onion, chopped
1 cup mushrooms, chopped (optional)
6 slices provolone cheese or 1 cup shredded cheese
12 egg roll wrappers
1 tbsp olive oil
Salt and pepper, to taste
1 egg (for egg wash)
Olive oil, for frying
Instructions:

Prepare the Filling:

Heat 1 tbsp olive oil in a large pan over medium heat.
Add the onion and bell pepper. Sauté for 3-4 minutes until softened.
If using, add mushrooms and cook until they release their moisture.
Season steak slices with salt and pepper, then add to the pan. Cook for 3-4 minutes until browned and cooked through.
Remove from heat and let cool slightly.
Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
Spoon 1 tbsp of the steak mixture onto the wrapper’s center.
Place a slice of provolone or a small amount of shredded cheese on top.

Ingredients:

2 cups flour
1 tsp baking powder
½ tsp salt
1 cup shelled pistachios
1 cup sugar
¾ cup butter
3 eggs
1 tsp almond extract

Instructions:
Grind pistachios into a flour-like consistency.
Mix dry ingredients, then cream butter and sugar.
Beat in eggs and almond extract.
Fold in pistachios. Bake at 350°F (175°C) for 30-35 minutes.
A slice of this cake reveals a moist, light-green crumb dotted with pistachios.

Potato Cheese Sticks are a delectable appetizer or snack that combines the creamy richness of cheese with the crispy texture of golden-brown potatoes. Perfect for parties, game day, or a fun family snack, these sticks are easy to make and irresistibly delicious. Here’s how you can create your own Potato Cheese Sticks from scratch.

Ingredients:
For the Potato Mixture:

2 large russet potatoes (about 1 pound or 450 g)
1 cup (100 g) shredded cheddar cheese (or cheese of your choice)
¼ cup (30 g) grated Parmesan cheese
1 large egg
¼ cup (30 g) all-purpose flour
½ teaspoon (2.5 g) garlic powdera
½ teaspoon (2.5 g) onion powder
1 teaspoon (5 g) dried parsley (optional)
Salt and black pepper, to taste
For the Coating:

1 cup (100 g) all-purpose flour
2 large eggs, beaten
2 cups (200 g) panko breadcrumbs (or regular breadcrumbs)
For Frying:

Vegetable oil, for frying

Instructions:

1. Prepare the Potatoes:
Cook the Potatoes:
Peel and cut the russet potatoes into chunks. Boil them in a large pot of salted water until they are tender, about 15-20 minutes.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Let them cool slightly.
2. Make the Potato Mixture:
Combine Ingredients:
In a large bowl, mix the mashed potatoes with the shredded cheddar cheese, grated Parmesan cheese, egg, flour, garlic powder, onion powder, dried parsley (if using), salt, and black pepper.
Form the Sticks:
Take small portions of the mixture and shape them into sticks, about 3-4 inches long and ½ inch thick. Place the formed sticks on a baking sheet lined with parchment paper.
3. Coat the Potato Sticks:
Prepare Coating Stations:
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the Sticks:
Dredge each potato stick in the flour, ensuring it is fully coated. Dip it into the beaten eggs, then coat it thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the sticks to adhere well.
4. Fry the Potato Sticks:
Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium heat. To test if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and bubbles, the oil is ready.
Fry the Sticks:
Fry the coated potato sticks in batches, being careful not to overcrowd the skillet. Cook for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the sticks to a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy:
Serve Warm:
Serve the Potato Cheese Sticks warm with your favorite dipping sauces, such as marinara, ranch, or spicy ketchup.
Tips for Success:
Avoid Overcrowding: Fry the potato sticks in batches to ensure they cook evenly and become crispy.
Make Ahead: You can prepare the potato sticks and freeze them before frying. To cook from frozen, fry them directly from the freezer, adding an extra minute or two to the cooking time.
Seasoning: Adjust the seasoning in the potato mixture to your taste. Feel free to add herbs or spices for extra flavor.
Conclusion
Potato Cheese Sticks are a crunchy and cheesy treat that’s perfect for any occasion. With a crispy exterior and a gooey cheese-filled interior, these sticks are sure to be a hit with everyone. Whether you’re serving them as an appetizer or enjoying them as a snack, they offer a satisfying blend of flavors and textures that are hard to resist. Enjoy these delicious Potato Cheese Sticks with your favorite dips and savor every bite!

Mangoes are the epitome of tropical sweetness, and what better way to showcase their vibrant flavor than in a luscious no-bake dessert? These Mango Dessert Cups are a perfect blend of creamy, fruity layers that melt in your mouth, offering a refreshing and indulgent experience without the need to turn on the oven. Whether you’re hosting a summer gathering or simply craving a sweet treat, these dessert cups are sure to impress with their rich flavors and beautiful presentation. Let’s dive into this delightful recipe that’s as easy to make as it is to enjoy!

Ingredients:

Mango Layer:

200g chopped mango: Fresh and ripe for the best flavor.
2 tbsp sugar: To enhance the natural sweetness of the mangoes.
150g mango puree: Optional, but it adds an extra layer of intense mango flavor. (If you’re using all fresh mangoes, you can skip the puree and increase the chopped mango.)
Custard Layer:

2 tbsp sugar: Just enough to sweeten the custard without overpowering the mango.
4 tbsp cornstarch: This thickens the custard, giving it a smooth and silky texture.
300ml milk: Full-fat milk works best for a rich and creamy custard.
Whipped Cream Layer:

200ml whipping cream (minimum 33% fat): The high-fat content ensures a stable and fluffy whipped cream.
2 tbsp sugar: To lightly sweeten the cream, balancing the richness of the mango.
50g reserved mango puree (around 1/4 cup): Adds a subtle mango flavor to the cream, tying all the layers together.
Decoration:

100g crumbled vanilla cake or muffins: Adds a bit of texture and a subtle vanilla flavor that complements the mango.
100g finely chopped mango: For an extra burst of freshness in each bite.
Mango cubes (optional): For a beautiful and appetizing garnish.
Why This Recipe Works:

The genius of this recipe lies in its balance of textures and flavors. The creamy custard, rich with the essence of mango, pairs perfectly with the airy whipped cream infused with mango puree. The crumbled cake adds a delightful contrast, providing a bit of crunch to offset the smoothness of the other layers. Each bite is a harmonious blend of sweetness and creaminess, punctuated by the fresh, tropical taste of mango. Moreover, the no-bake method means you can enjoy this treat without heating up your kitchen—a perfect dessert for warm days!

Instructions:

Make the Mango Layer:
Blend the mango: If using fresh mangoes, start by blending 200g of chopped mango with 2 tablespoons of sugar until you achieve a smooth puree. This step brings out the sweetness of the mango and ensures a consistent flavor throughout the dessert. If you’re using store-bought mango puree, you can skip this step and simply reserve 50g of the puree for later use in the whipped cream.
Tip: When choosing mangoes, go for varieties known for their sweetness and rich flavor, such as Alphonso or Ataulfo. The riper the mango, the better the flavor.
Make the Custard Layer:
Prepare the mixture: In a medium saucepan, whisk together 2 tablespoons of sugar and 4 tablespoons of cornstarch. The cornstarch is essential for thickening the custard to the right consistency.
Add the milk: Gradually pour in 300ml of milk, whisking continuously to prevent lumps from forming. Bringing the mixture to medium heat while whisking constantly will ensure a smooth custard. Keep whisking until the mixture thickens, which should take about 5 minutes.
Incorporate the mango: Once the custard has thickened, remove it from the heat and stir in 150g of mango puree. If you’re using all blended mango, this is the time to add it. The puree infuses the custard with a deep mango flavor, making it the star of the dessert.
Cool the custard: Pour the warm custard into 7 serving cups, each about 160ml in size. Allow the custard to cool down completely before moving on to the next layer. This cooling step is crucial for setting the custard and ensuring the whipped cream layer doesn’t melt upon contact.
Make the Whipped Cream:
Whip the cream: In a chilled mixing bowl, whip the 200ml of heavy cream with 2 tablespoons of sugar until soft peaks form. The sugar helps stabilize the cream, giving it a light and airy texture.
Add the mango: Gently fold in the reserved 50g of mango puree. This step adds a subtle mango flavor to the cream, creating a cohesive taste that ties all the layers together.
Tip: For the best results, use a hand mixer or stand mixer on medium speed. Be careful not to over-whip, as this can cause the cream to become grainy.
Layer and Chill:
Assemble the layers: Once the custard layer has cooled completely, it’s time to assemble the rest of the dessert. Start by sprinkling a layer of crumbled vanilla cake or muffins over the custard. This adds a delightful texture contrast to the creamy layers.
Top with cream: Spoon the whipped cream-mango mixture over the crumbled cake, spreading it evenly. Finish with a generous layer of finely chopped mango on top. For an extra touch, you can garnish with mango cubes.
Chill the dessert: Refrigerate the dessert cups for at least 1 hour before serving. This chilling time allows the flavors to meld and the dessert to firm up, making it easier to serve and more refreshing to eat.
Refrigerate and Enjoy:
Storage: These Mango Dessert Cups can be stored in the refrigerator for up to 3 days. They make for an excellent make-ahead dessert, perfect for parties or as a sweet treat throughout the week.
Serving: Serve the dessert cups straight from the fridge for the best texture and flavor. Each bite will be a delightful mix of creamy, fruity, and crunchy elements, making it impossible to stop at just one!
Tips for Success:

Substitutions: If you don’t have vanilla cake or muffins on hand, feel free to substitute with graham crackers, digestive biscuits, or any other cookie crumbs you like. These alternatives will add a different but equally enjoyable texture to the dessert.
Sweetness: This recipe is designed to highlight the natural sweetness of the mango, but you can adjust the amount of sugar to suit your personal preference. If you like your desserts on the sweeter side, consider adding an extra tablespoon of sugar to the custard or whipped cream layers.
Custard Richness: For a more luxurious custard, use full-fat milk or even substitute part of the milk with cream. This will result in a richer, creamier custard that perfectly complements the lightness of the whipped cream.
Mango Varieties: Different varieties of mangoes can vary in sweetness and flavor intensity. Experiment with different types to find the one that best suits your taste. Alphonso, Ataulfo, or Haden mangoes are excellent choices for their rich, sweet flavor.
Texture: If you prefer a bit more texture in your dessert, consider adding toasted coconut flakes or chopped nuts as a garnish. These additions will provide a nice crunch that contrasts with the smooth layers.
Conclusion: These Mango Dessert Cups are more than just a dessert; they are a celebration of the mango’s vibrant flavor. The combination of creamy custard, fluffy whipped cream, and the subtle crunch of crumbled cake creates a dessert that is both indulgent and refreshing. Best of all, it’s a no-bake recipe, making it incredibly convenient and perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress both in taste and presentation. Enjoy the tropical goodness with every bite and relish the compliments that are sure to follow!

There are just a few simple ingredients and a short amount of time needed to prepare these zucchini breadsticks. They are ideal for sating afternoon hunger, making a fast appetiser, or adding to a lunchbox for a nutritious choice while on the go. In addition, they are perfect for those who are following certain dietary requirements since they are naturally gluten-free and low in carbs.

Timing for Preparation:

Duration: fifteen minutes
Ten minutes in the oven
Running Time: thirty-five minutes.
What you need:

Shredded and tightly packed zucchini, 2 cups
a single big egg
Almond flour, 1/4 cup
a quarter of a pound of shredded mozzarella cheese
grated Parmesan cheese, 1/4 cup
An Italian seasoning measuring one teaspoon
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1 teaspoon of melted salted butter
Finely minced parsley, 1 tablespoon

Instructions:

Get the oven hot, about 220°C (420°F). Put parchment paper on a baking pan so it’s simple to clean up afterward. In addition to preventing the breadsticks from sticking, this also makes them simpler to remove.
Controlling the Humidity: 2. Squeeze the shredded zucchini tightly to remove any extra moisture using a clean dishcloth or kitchen towel. The ideal amount of drained zucchini is around 1 cup.

Changing Up the Taste: 3. Toss the drained zucchini with the egg, half of the shredded mozzarella cheese, almond flour, Italian seasoning, salt, and white pepper in a mixing bowl. Add in the shredded mozzarella and stir well. Toss the ingredients together well to combine them.

Fourth, shape the breadsticks by spooning the zucchini mixture onto the baking sheet that you’ve prepared. Press the mixture into a rectangle that is about 0.25 inches (6mm) thick using a spatula or the back of a spoon. This will serve as the foundation for your mouth-watering breadsticks.

Base Baking: 5. After the zucchini mixture has been created, transfer it to a baking sheet and bake it for 15 minutes in a preheated oven. Be careful not to let them get too dark; you want the edges to begin to become a golden brown.

Sixth, before adding cheese, take the baking sheet out of the oven and gently turn the breadsticks made of zucchini over. That way, the cooking and browning are uniform. Melt the butter and brush it over the breadsticks to provide a basis for the cheese. A final garnish of leftover Parmesan and mozzarella cheese will finish off the dish.
Moist Delight: 7. After 5 more minutes of baking, the cheese should be melted and bubbling. Put the baking sheet back in the oven. The visually appealing and irresistibly flavorful golden brown cheese is the perfect finishing touch.

Finally, after the breadsticks are done baking, take them out of the oven and allow them to cool for a few minutes before cutting and serving. Finish them up with a sprinkling of the finely chopped parsley. Vibrant and invigorating, the fresh herbs elevate the dish.
For a tasty and filling low-carb snack, try these Cheesy Zucchini Breadsticks. Serve them warm for maximum enjoyment!

Tips for Serving:

Toss with your preferred dip or marinara sauce for an extra flavor boost.
Pair with salads, main meals, soups, or as a side dish.

Hints for Recipes:

To avoid making the breadsticks too soggy, make sure the zucchini drains properly.
To suit your own taste, adjust the seasoning.
For a variation in taste, try adding oregano or basil.

For more details:

Feel free to try out various combinations of cheeses. A crumble of feta cheese, goat cheese, or cheddar would provide a tangy flavor.
You may keep leftovers in the fridge for up to two days if you seal them in a container. Warm through by gently heating in a pan over low heat.

In essence:

Healthy eating doesn’t have to sacrifice taste or satisfaction; just look at these Cheesy Zucchini Breadsticks. Put zucchini’s restrictions aside and enjoy its limitless creative potential!

HOMEMADE CHOCOLATE ICE CREAM

Ingredients:

For the chocolate ice cream:

5 g cornstarch

500 ml of whole milk

3 yolks

20 g of pure cocoa powder

100 g of Dark Chocolate (70% cocoa)

65 g of sugar

For the chips:

40 g of Dark Chocolate (70% cocoa)

Preparation:

1. Boil the milk with the sugar. Cut the chocolate into pieces and reserve it.

2. Meanwhile, mix the yolks with the cornstarch and pure cocoa. It should not have lumps.

3. When the milk is boiling add the previous mixture. Remove the casserole for a couple of seconds from the heat while you incorporate this mixture. Now, put the casserole back on the heat and cook this chocolate cream for a couple of minutes (1-2). Be careful, it should never boil. Just cook until thickened. If you cook it too long or the heat is high, the cream will be lumpy.

4. Once you have the heavy cream, let it cool for 2 minutes. Now add the cut chocolate. No need to cook anymore. It is enough to turn it around until the chocolate dissolves and the cream is smooth. Let cool completely.

5. Put this ice cream base in the freezer for 5 hours. Every half hour you have to beat. I usually do it with the blender, this way I remove a lot of crystals.

6. For the chips, melt the chocolate and pour it on top of a baking paper. Spread the melted chocolate to a thickness of about 0.5mm. Put it in the freezer. When it’s solid, chop it up. Now put it back in the freezer until you incorporate it into the ice cream.

7. After 5 hours, the chocolate ice cream is ready. Now add the chopped chocolate. You can now eat or freeze the ice cream.