Favorite delicious slow cooker chicken

 

Ingredients:

• 3 pounds skinless chicken breast, sliced
• 3/4 cup low sodium soy sauce
• 3/4 cup brown sugar
• 1/3 cup rice vinegar
• 2 garlic cloves, minced
• 3/4 teaspoon ground ginger
• 4 tablespoons ground corn
• 1/4 cup hot water
• 1/4 cup chopped green onion

Instructions:

1. Place the chicken cut side down in the bottom of the slow cooker.
2. In a separate bowl, mix the soy sauce, brown sugar, rice vinegar, minced garlic, and ground ginger. Pour this mixture over the chicken.
3. Close the slow cooker and cook for 5 hours.
4. Once the chicken is cooked, remove it from the slow cooker. In a small bowl, mix the ground corn and hot water until smooth. Gradually add this mixture to the remaining sauce in the slow cooker to thicken it.
5. Return the chicken to the slow cooker and ensure it is covered with the sauce.

ENJOY!

Tuna Pie

 

Ingredients:

• 800 g potatoes, peeled and chopped
• 70 g butter
• 3/4 cup milk, plus 1 1/2 cups extra
• 1 large leek, light part only, cut in half lengthwise, thinly sliced
• 1/3 cup plain flour
• 1/2 cup low-fat cream
• 150 grams frozen mixed vegetables
• 2 cans of tuna, drained and mashed
• 2 tablespoons chopped parsley
• 2 frozen hard-crust pastry sheets, thawed

Instructions:

1. Place the potatoes in a large bowl and cover with cold water. Bring to a boil and cook for 10 minutes or until tender. Drain and return to the pan.
2. Place the pan on low heat. Add 30g of butter and ¾ cup of milk; mash the potatoes until almost smooth. Season to taste.
3. Meanwhile, melt the remaining butter in a saucepan over medium heat.
4. Add the sliced leeks and cook, stirring, for 3 minutes or until tender.
5. Add the flour and cook, stirring, for 1 minute or until the mixture starts to bubble.
6. Slowly add the extra milk, stirring constantly until the mixture is smooth. Stir in the cream and continue cooking for 3 minutes or until the sauce boils and thickens.
7. Add the frozen vegetables, tuna, and parsley. Remove from heat and set aside to cool slightly.
8. Preheat the oven to 180°C (350°F).
9. Gently press the pastry sheets into a 20 cm round pie dish. Use a fork to crimp the edges of the dough and prick the bottom all over. Bake for 10 minutes.
10. Pour the cooled tuna mixture into the pastry shell and top with the mashed potatoes.
11. Bake for 25 minutes or until the top is golden brown. Let the pie rest in the dish for 10 minutes before slicing and serving hot.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

CHERRY BARS RECIPE

 

Ingredients:

• 3/4 cup light butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 cup white flour
• 2 tablespoons white flour
• 2 cups oat flakes
• 1 cup cherry spread (Double Fruit type)

Instructions:

1. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
2. Add the egg and vanilla, and beat until combined.
3. In a separate bowl, mix together whole wheat flour, white flour, and baking powder.
4. Gradually add as much of the dry ingredients as possible to the butter mixture and beat on low speed.
5. Using a wooden spoon, stir in the remaining dry ingredients and oat flakes.
6. Save 125 ml of the oatmeal mixture for later. Press the remaining mixture into a lightly greased 13" x 9" pan.
7. Spread the cherry paste over the mixture in the pan.
8. Sprinkle the reserved oatmeal mixture over the cherry paste.
9. Bake in a preheated oven at 180°C (350°F) for about 35 minutes or until golden brown.
10. Remove from the oven and place the pan on a wire rack to cool.
11. Once cooled, cut into strips and serve.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

Butter biscuits for swimming

 

Butter Biscuits

Butter Biscuits for Swimming

Written by admin on May 23, 2024 in ALL RECIPES

Ingredients:

• Three large potatoes, for six servings
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon parsley flakes
• 1/4 cup of grated Parmesan cheese, plus more to taste if desired

Instructions:

1. Before you begin, make sure your oven is preheated to 400°F (200°C).
2. To make simple French fries, start by cutting russet potatoes into long, thin slices.
3. In a large mixing bowl, combine the potatoes with olive oil, chopped garlic, Italian herbs, salt, and pepper. Make sure the fries are evenly coated.
4. Spread the potatoes in a single layer on a baking tray. Bake for 30 minutes, turning once halfway through to ensure both sides are cooked.
5. Mix the Parmesan cheese and parsley, then sprinkle half the Parmesan cheese over the fries halfway through the cooking process. Once they are soft, toss them gently and cook for another 10-15 minutes.
6. When ready to serve, sprinkle the remaining Parmesan cheese over the fries for added warmth and flavor.

These garlic Parmesan fries aren’t just a side dish, they steal the show. They’re delicious, nutritious, and perfect for dipping into sauce or enjoying as they are. Next time you’re craving fries, make sure to gather all the necessary ingredients and enjoy this homemade treat!

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH!

Easy No-Knead Bread Recipe

 

Easy-to-Make Bread Without Kneading

Ingredients:

• 200 milliliters water (0.85 cups)
• 25 grams sugar (2 tablespoons)
• 3 grams yeast (1 teaspoon)
• 300 grams bread flour (2 cups)
• 3 grams salt (1/2 teaspoon)
• 20 grams olive oil (2 tablespoons)

Size of the mold: For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.

Baking Temperature and Time:

• Cook in the oven at 170°C (340°F) for around 25-30 minutes.

Instructions:

1. Make the Liquid Mixture:

In a big bowl, mix 200 ml (0.85 cups) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.

2. Combine the Dry Ingredients:

Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until a dough forms.

3. Add the Olive Oil:

Add 20 grams (2 tablespoons) of olive oil to the dough. Mix the oil into the dough with a spatula until well combined.

4. Beginning Rest:

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes.

5. Mix the Dough Again:

After 20 minutes, stir the dough again until it becomes smooth, helping the dough rise without kneading.

6. First Proofing:

Cover the dough and leave it in a warm spot for about 1 hour, or until it doubles in size.

7. Prepare the Dough for Shaping:

Lightly flour a clean surface, and transfer the dough. Flatten it to remove air bubbles.

8. Fold the Dough:

Fold the dough in half four times, then shape it into a round ball.

9. Separate and Shape:

Divide the dough into 3 equal portions. Shape each into a ball by cupping your hands around it and rotating on the surface.

10. Let the Dough Rest:

Cover the dough balls with a towel and let them rest for about 15 minutes.

11. Form to Fit the Mold:

Take each portion of dough, press down gently, and shape into a long strip.

12. Roll and Shape:

Flip the dough, fold the sides in, and roll from the thicker end, sealing the edge tightly.

13. Second Proofing:

Place the dough in a mold measuring 20.8×11.8×11 cm. Cover and let rise for about 50 minutes, until the dough fills 80-90% of the mold.

14. Bake the Bread:

Preheat the oven to 170°C (340°F). Bake the bread for 25-30 minutes, or until the surface turns golden brown.

15. Cool and Serve:

Let the bread cool in the pan for a few minutes, then transfer to a cooling rack. Slice and enjoy your homemade bread!

Key Advice:

• Replace Olive Oil: You can use sunflower, vegetable, or canola oil instead of olive oil.
• Baking Time and Temperature: Adjust based on your oven and mold size to prevent overbaking.

Serving Suggestions:

• Delicious on its own or perfect for sandwiches, toast, or breakfast with butter, jam, or avocado.

Storage Tips:

• Room Temperature: Store in a sealed bag or container for up to 3 days.
• Freezing: Wrap in plastic and freeze for up to 3 months. Thaw and reheat as needed.

Why You'll Love This Recipe:

• No kneading required – minimal effort.
• Free of eggs and butter – perfect for dietary restrictions.
• Soft and fluffy – ideal for sandwiches or toast.
• Budget-friendly – made with pantry staples.

Commonly Asked Questions:

Can I substitute whole wheat flour for bread flour?

Yes, but the dough will be denser. You may need to add extra water to compensate for the flour's higher absorbency.

What alternatives can I use in place of sugar?

Honey, maple syrup, or other sweeteners work but may affect the dough’s texture and rise.

Can I prepare this bread without gluten?

Yes, but use a gluten-free flour mix that includes a binding agent like xanthan gum for structure.

Why is the second rise necessary?

The second rise develops flavor and creates a soft texture, essential for fluffy bread.

How do I store the bread to make it last longer?

Store in a sealed container at room temperature or refrigerate if in a humid climate.

Can I add herbs or seeds to this bread?

Absolutely! Add your favorite herbs, seeds, or nuts for extra flavor and texture.

How do I know when the bread is done?

Tap the bottom of the loaf – it should sound hollow. Alternatively, check with a thermometer; the internal temperature should be around 93°C (200°F).

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the amount to 2 grams (3/4 teaspoon).

Can I use a different pan?

Yes, adjust the baking time based on the size and shape of the pan.

Fruity Tapioca Jelly Drink

 

Fruity Tapioca Jelly Drink

Ingredients:

• 4 cups water
• 1/4 cup white sugar
• 25 grams white, unflavored jelly powder
• 835 grams fruit cocktail (or any fresh fruits of your choice)
• 250 ml all-purpose or heavy cream
• 300 ml condensed milk
• 2 cups evaporated or fresh milk
• Red, yellow, and green food coloring
• 1 cup cooked small tapioca pearls

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes

Instructions:

Prepare the Jelly:

1. In a pot, bring 4 cups of water to a boil.
2. Add 1/4 cup of white sugar and 25 grams of unflavored jelly powder to the boiling water. Stir until fully dissolved.
3. Divide the jelly mixture into three separate bowls.
4. Add a few drops of red food coloring to the first bowl, yellow to the second, and green to the third. Stir well to distribute the colors evenly.
5. Pour the colored mixtures into shallow containers and let them cool until set. Once firm, cut the jelly into small cubes.

Prepare the Drink:

1. In a large mixing bowl, combine 250 ml of cream, 300 ml of condensed milk, and 2 cups of evaporated or fresh milk. Stir until smooth.
2. Add the fruit cocktail or fresh fruits of your choice to the mixture.
3. Gently fold in the cooked tapioca pearls and jelly cubes.

Serve:

1. Pour the mixture into serving glasses.
2. Chill in the refrigerator for at least 1 hour to enhance the flavors.
3. Serve cold and enjoy!

Serving Suggestions:

• Perfect as a refreshing dessert or snack, especially on a hot day.
• Garnish with fresh mint leaves or extra fruit pieces for a more appealing presentation.

Cooking Tips:

• Ensure the jelly is fully set before cutting into cubes to maintain their shape.
• Adjust the sweetness according to your taste by adding more or less condensed milk.

Nutritional Benefits:

• Provides essential vitamins and minerals from the fruits.
• Rich in calcium and protein from the milk and cream.
• Tapioca pearls add fiber and a fun texture.

Dietary Information:

• Contains dairy.
• To make it gluten-free, ensure all ingredients are certified gluten-free.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Why You’ll Love This Recipe:

• A fun, colorful drink that’s loved by both kids and adults.
• Easy to prepare with simple ingredients.
• Perfect for parties, gatherings, or a refreshing treat at home.

Frequently Asked Questions:

Can I use fresh fruits instead of canned fruit cocktail?

Yes! Fresh fruits like mango, pineapple, or strawberries add a great, fresh flavor.

How do I cook tapioca pearls?

Boil water, then add the tapioca pearls. Cook for about 15 minutes, stirring occasionally until they turn translucent. Rinse with cold water to prevent sticking.

Can I make this drink dairy-free?

Yes, you can substitute the cream, condensed milk, and evaporated milk with coconut cream and almond or soy milk for a dairy-free option.

How long can I store the drink in the refrigerator?

This drink can be stored in an airtight container for up to 2 days.

Can I add other toppings to the drink?

Absolutely! Feel free to add boba pearls, nata de coco, or even a scoop of ice cream for an extra indulgence.

What if I don’t have food coloring?

You can omit the food coloring or use natural alternatives like beet juice for red, turmeric for yellow, or matcha for green.

Is this recipe suitable for children?

Yes, it’s very kid-friendly, though you may want to adjust the sweetness to suit their preferences.

Can I make the jelly ahead of time?

Yes, you can prepare the jelly cubes a day in advance and store them in the fridge until you’re ready to assemble the drink.

How do I prevent the jelly from breaking apart in the drink?

Ensure the jelly is fully set and handle it gently while mixing to maintain its shape.

Can I use different jelly flavors?

Yes! Feel free to experiment with different flavors of jelly powder for added variety.

Potatoes with Meatballs And Cheese

 

Potato and Beef Meatballs with Béchamel Sauce

Ingredients:

• 3 large potatoes
• 1 white onion, chopped
• 1.6 pounds (750 grams) ground beef
• 1 teaspoon (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Béchamel Sauce:

• 4 cups (1 liter) milk
• 5 tablespoons (75 grams) butter
• 4 tablespoons (48 grams) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) ground nutmeg

Instructions:

1. Prepare the Béchamel Sauce:

In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.

2. Preheat the Oven:

Preheat your oven to 400°F (200°C).

3. Prepare the Meat Mixture:

In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.

4. Cook the Potatoes:

Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.

5. Assemble the Dish:

In a pie dish, arrange the potato slices in a single layer, creating a border around the edge. Shape the ground beef mixture into meatballs, about the size of an ice cream scoop, and place them inside the dish. Use the remaining potato slices to divide the meatballs into separate sections.

6. Add the Béchamel and Cheese:

Pour the prepared béchamel sauce over the meatballs and potatoes, filling each section. Top with shredded mozzarella cheese.

7. Bake:

Bake for approximately 15 minutes, or until the cheese is melted and golden.

8. Serve:

Garnish with fresh parsley and serve hot.

Exquisite Recipe

 

Exquisite Recipe: Homemade Turkish Style Feta Cheese Fritters

Ingredients:

• 1 egg
• 1 cup of milk
• Approximately 2 and 2/3 cups of all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 red bell pepper
• 1 green bell pepper
• Small bowl of chopped parsley
• Fresh dill, to taste
• 100 grams feta cheese
• Oil for frying

Instructions:

1. In a mixing bowl, combine the egg, milk, baking powder, and salt, whisking until well incorporated.
2. Finely chop the red and green bell peppers, and crumble the feta cheese into small pieces.
3. Add the chopped vegetables and feta cheese to the egg mixture, stirring until evenly distributed.
4. Gradually add the flour to the mixture, kneading until a slightly sticky dough forms.
5. Lightly flour a clean surface, and roll out the dough to about 1/4 inch thickness. Using a round cookie cutter or the rim of a glass, cut out circles of dough.
6. Heat oil in a frying pan over medium heat. Once hot, carefully add the fritters to the oil, frying until golden brown on both sides, ensuring they are cooked through.
7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Serve the fritters hot, garnished with additional chopped parsley and dill if desired. Enjoy this delightful Turkish-inspired dish as a snack or appetizer!

Better Than Fries

 

Better Than Fries: Crispy, Delicious, and Effortlessly Easy

Introduction

If you’re craving something crispy and delicious but want to steer clear of the unhealthy aspects of fast food, this recipe for egg-coated, oven-baked potato wedges is the perfect solution. These wedges offer a delightful alternative to traditional fries—crispy, flavorful, and incredibly simple to make, all without the need for oil or other unhealthy ingredients.

Ingredients

• 4 medium-sized potatoes
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika (optional, for added flavor)
• 1/2 teaspoon garlic powder (optional)

Preparation Steps

1. Preheat the Oven:

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Potatoes:

Wash the potatoes thoroughly and pat them dry. Keeping the skin on enhances texture and adds nutrients. Cut the potatoes into evenly-sized wedges to ensure consistent cooking.

3. Prepare the Egg Coating:

In a large bowl, crack the eggs and whisk them until well combined. Add the salt, pepper, paprika, and garlic powder to the eggs, mixing well.

4. Coat the Potatoes:

Place the potato wedges in the bowl with the egg mixture. Toss until the wedges are evenly coated with the egg and seasoning.

5. Bake:

Arrange the coated potato wedges in a single layer on the prepared baking sheet, making sure they are not touching each other to promote crispiness. Bake in the preheated oven for 25-30 minutes, turning them halfway through to ensure even browning. The wedges are done when they are golden brown and crispy.

6. Serve:

Remove the potato wedges from the oven and let them cool for a few minutes before serving. Enjoy them on their own or with your favorite dipping sauce.

Benefits of This Recipe

• Healthier Alternative: These potato wedges are baked rather than fried and use eggs instead of oil, making them a healthier choice compared to traditional fries.
• Crispy and Delicious: The egg coating creates a crispy exterior while keeping the inside tender and flavorful.
• Easy to Make: With just a few simple steps, you can prepare a tasty and healthier snack or side dish in no time.

Conclusion

Skip the drive-thru and opt for this straightforward, healthier alternative to fries. These egg-coated, oven-baked potato wedges are crispy, delicious, and easy to prepare. They make a perfect snack or side dish that everyone will love. Try this recipe and enjoy a guilt-free, tasty treat that’s better than fries!

Lemon Cream Cake Recipe

 

Lemon Cream Cake Recipe

Preparation Time:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Ingredients

For the Lemon Cream:

• 1 egg
• 50 g (1/4 cup) sugar
• 20 g (2 tablespoons) starch
• 200 g (3/4 cup + 1 tablespoon) milk
• Zest from 1 lemon
• Juice from 1/2 lemon
• 20 g (1 1/2 tablespoons) butter

For the Cake:

• 3 eggs
• A pinch of salt
• 120 g (1/2 cup + 2 tablespoons) sugar
• 50 g (3 1/2 tablespoons) sour cream
• 100 g (7 tablespoons) vegetable oil
• 200 g (1 1/2 cups + 1 tablespoon) flour
• 1 teaspoon baking powder
• A pinch of vanillin

For Garnish:

• Powdered sugar for sprinkling

Directions

Prepare the Lemon Cream:

1. In a saucepan, whisk together the egg, sugar, and starch.
2. Gradually stir in the milk, lemon zest, and lemon juice.
3. Cook over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency.
4. Remove from heat and stir in the butter until fully melted.
5. Cover the cream and refrigerate until ready to use.

Prepare the Cake Batter:

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
3. Gradually add the sugar, beating until well combined and slightly thickened.
4. Mix in the sour cream and vegetable oil until smooth.
5. Sift in the flour, baking powder, and vanillin, stirring until the batter is smooth and lump-free.

Assemble and Bake:

1. Line a baking dish with parchment paper and evenly spread the cake batter.
2. Fill a piping bag with the lemon cream and pipe it into the batter in swirls or your desired pattern.
3. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.

Finish and Serve:

1. Once baked, let the cake cool slightly before removing it from the pan.
2. Sprinkle with powdered sugar before serving.
3. Serve warm or at room temperature.

Additional Information

Serving Suggestions:

• Pair with tea, coffee, or lemonade for a refreshing treat.
• For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Cooking Tips:

• For a more intense lemon flavor, add extra lemon zest to the cream.
• Ensure the lemon cream is chilled before filling the cake to prevent it from melting during baking.

Nutritional Benefits:

• Lemons: Rich in vitamin C and antioxidants.
• Eggs: Provide protein and structure to the cake.

Dietary Information:

• Vegetarian
• Nut-Free

Nutritional Facts (per slice):

• Calories: 250
• Protein: 4g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 1g

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen for up to 1 month; thaw in the refrigerator before serving.

Why You’ll Love This Recipe:

• Quick and easy to prepare with simple ingredients.
• The combination of soft cake and tangy lemon cream is simply irresistible.
• Ideal for casual gatherings or as a special treat for afternoon tea.

Frequently Asked Questions

• Can I use lime instead of lemon? Yes, you can substitute lime for a different citrus flavor.
• Can I prepare the lemon cream in advance? Yes, the cream can be made a day ahead and stored in the refrigerator.
• Can I add fruit to the cake batter? Absolutely! Add berries or small fruit pieces to enhance the flavor.
• How do I prevent lumps in the batter? Sift the flour and baking powder before mixing and stir gently until smooth.
• Can I make this cake gluten-free? Yes, simply use a gluten-free flour blend.
• What can I use instead of sour cream? Plain yogurt or buttermilk can be used as substitutes.
• How do I prevent the cake from sticking to the pan? Line the pan with parchment paper or grease it with butter and flour.
• Can I use powdered sugar in the batter? It’s best to use granulated sugar for the batter, but powdered sugar can be dusted over the finished cake.
• What type of dish is best for baking this cake? A standard casserole dish or round cake pan works well.
• Can I freeze the lemon cream? Lemon cream is best used fresh, but can be frozen if needed. Thaw it in the refrigerator before use.

Conclusion

This Lemon Cream Cake is a simple yet delightful dessert, perfect for any occasion. With its light, airy texture and vibrant lemon flavor, it’s bound to be a favorite among family and friends. Its quick preparation and irresistible taste make it the ideal dessert for last-minute gatherings. Enjoy this zesty treat with your loved ones!