Four Ingredient Nougat Bars

 Ingredients :

packages of miniature marshmallows2 tbsp butter, melted2 packages of white chocolate chips1 ½ cups red and green gumdrops

Préparations :

FIRST STEP:Cut the gum drops in halfLayer a baking dish with parchment paper, be sure there is enough paper hanging over the sidesBring a pot of water to a boil on the stoveSECOND STEP:Place a heat proof bowl or another pan over the first pot with the waterTo the top dish add in the miniature marshmallows, the white chocolate chips and the butterMelt the ingredients in the pan, over( or rather like a double boiler)Stir until all is meltedTHIRD STEP:Gently fold in the gumdropsPour into the baking dish with the parchment paperLet rest overnight so the nougat setsLift out of the baking dish using the parchment paper, cut into barsEnjoy!

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Best Grilled Cheese Sandwich

 

Ingredients :

2 slices of bread (white, wheat, sourdough or any other type you prefer)2-3 slices of cheese (Cheddar, Swiss, Gouda, etc.)1-2 tablespoons of butter

Préparations :

Heat a non-stick pan over medium heat.Spread butter evenly on one side of each slice of bread.Place one slice of bread, buttered side down, onto the pan.Layer cheese slices on top of the bread in the pan.Place the second slice of bread, buttered side up, on top of the cheese.Cook until the bottom slice of bread is golden brown and the cheese has started to melt, approximately 3-5 minutes.Carefully flip the sandwich using a spatula.Cook until the second slice of bread is golden brown and the cheese is fully melted, another 3-5 minutes.Remove from the pan and let it cool for a minute or two.Cut in half, if desired, and serve hot.Enjoy your Grilled Cheese Sandwich!

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cheesy potato balls

 

Ingredients :

2 cups mashed potatoes (about 2-3 large potatoes)1 cup shredded cheese (cheddar, mozzarella, or your choice)1/4 cup grated Parmesan cheese1/4 cup green onions or chives, chopped (optional)1/2 teaspoon garlic powder1/2 teaspoon onion powderSalt and pepper to taste1 cup breadcrumbs (panko or regular)1-2 eggs, beaten (for binding)Oil for frying (vegetable or canola)

Préparations :

Prepare the Mashed Potatoes:If you don’t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.2. Mix the Filling:In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.3. Form the Balls:Take a small portion of the mixture and roll it into a ball (about 1-1.5 inches in diameter). Repeat until all the mixture is used.4. Coat the Balls:Set up a breading station: one bowl with the beaten eggs and another with breadcrumbs. Dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat.5. Fry the Potato Balls:In a deep skillet or pot, heat oil over medium heat (about 350°F or 175°C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.6. Serve:Serve warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.Tips:For added flavor, consider mixing in cooked bacon or ham with the potato mixture.You can also bake them at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option. Just spray them lightly with oil before baking.Enjoy your delicious Cheesy Potato Balls!

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Savory Stuffing Balls

 

Ingredients :

4 cups dry bread cubes– 1 cup onion, finely chopped– 1 cup celery, finely chopped– 1/2 cup unsalted butter– 1 teaspoon dried sage– 1 teaspoon dried thyme– 1 teaspoon salt– 1/2 teaspoon black pepper– 1/2 cup chicken broth (add more if needed for consistency)– 2 large eggs, beaten

Préparations :

Place the dry bread cubes in a large mixing bowl. If your bread cubes aren’t fully dry, toast them in the oven at 300°F (150°C) for 10-15 minutes.Cook the Vegetables:In a skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5-7 minutes.Combine Ingredients:Pour the cooked vegetables over the bread cubes. Add the sage, thyme, salt, and pepper, and mix until well combined. Pour in the chicken broth a little at a time until the mixture holds together but isn’t too wet. Stir in the beaten eggs to bind the mixture.Form the Balls:Using your hands, shape the stuffing mixture into 12 balls (about 1 1/2 inches each) and place them on a greased baking sheet.Bake:Preheat your oven to 375°F (190°C). Bake the stuffing balls for 20-25 minutes, or until golden brown and crispy on the outside.

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Wow, I had no idea you could make bread with just 2 ingredients!

 

Ingredients :

1 cup cultured cottage cheese1 cup powdered egg whites1 cup water

Préparations :

Preheat your oven to 350°F (175°C) and prepare a loaf pan with parchment paper or a light greasing.Hydrate the powdered egg whites by whisking them with 1 cup of water in a large bowl until soft peaks form, ensuring the ideal texture for your bread.Incorporate the cottage cheese into the egg white mixture, blending until smooth for added moisture, tanginess, and an extra protein punch.Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even finish.Bake for 40-45 minutes, or until the bread has set and sports a golden brown top. Adjust the baking time as needed based on your oven and loaf pan size.Cool and serve the bread after letting it rest in the pan for 10 minutes, then moving it to a wire rack to cool completely for easier slicing.Enjoy this bread as is, or elevate it with your favorite spreads and toppings. It’s an excellent choice for a protein-rich start to your day or a healthy, satisfying snack.Variations & Tips:Add a personal touch with a teaspoon of herbs or spices, like garlic powder, Italian seasoning, or cinnamon, for a customized flavor profile.Keep the bread fresh in an airtight container, or slice and freeze it for a convenient protein-rich option anytime.This 2-Ingredient Protein Bread stands as a testament to the beauty of simplicity in the kitchen, offering a versatile base for a myriad of culinary explorations. Whether enjoyed in its basic form or customized to your liking, its straightforward preparation and healthful benefits make it a recipe to cherish and revisit.Enjoy !

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CREAM CHEESE SQUARES

 

Ingredients :

One package of yellow cake mixtwo big, beaten eggshalf a cup of softened butterFour cups of powdered sugarOne box (8 oz) of softened cream cheeseOne tsp vanilla essence

Préparations :

First, preheat your oven.Set the oven temperature to 350°F (175°C).Step 2: Get the Cake Layer ReadyBeat the eggs and soften the butter together with the yellow cake mix in a large mixing bowl. Mixing the mixture thoroughly requires stirring.Form an even layer by pressing the cake batter onto a 9 x 13-inch baking pan that has been buttered.Step 3: Prepare the Mixture of Cream CheeseVanilla extract, softened cream cheese, and confectioner’s sugar should all be combined in a separate bowl. Blend until a creamy, smooth consistency is achieved.Step 4: Put Together and BakeOver the cake layer in the baking pan, equally distribute the cream cheese mixture.Bake for approximately 35 minutes in a preheated oven, or until the center is set and the top is golden brown.Step 5: Chill and PresentAfter taking the pan out of the oven, let the cream cheese squares cool fully. Cut into squares and serve after cooling.Savor these decadent and delicious Cream Cheese Squares as the ideal snack at any time of day!

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Lemon Garlic Chicken Bites

Ingredients :

1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces½ teaspoon dried oregano½ teaspoon dried basil2tablespoon olive oil2 tablespoons finely chopped fresh parsley½ teaspoon kosher salt¼ teaspoon black pepper4 tablespoons unsalted butter, divided2 tablespoons minced garlic½ medium lemon, juiced (about 2 tablespoons)

Préparations :

In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.Drizzle lemon juice over chicken and stir to combine.Enjoy!

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Broccoli Cheese Patties

 

Ingredients :

2 cups broccoli florets, steamed and finely chopped1 cup grated cheddar cheese1/2 cup low carb breadcrumbs2 eggs, beaten2 tablespoons grated Parmesan cheese2 cloves garlic, minced1/4 teaspoon onion powderSalt and pepper to tasteOlive oil for frying

Préparations :

In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, beaten eggs, grated Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.Heat a small amount of olive oil in a large skillet over medium heat.Take a small handful of the broccoli mixture and shape it into a patty using your hands. Make sure the patty holds together well. Repeat with the remaining mixture to form patties.Place the patties in the skillet, leaving some space between them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.Once cooked, transfer the broccoli cheese patties to a plate lined with paper towels to absorb any excess oil.Serve the patties warm as a delicious appetizer, side dish, or even as a vegetarian burger alternative.

Enjoy!

Classic Delight: Pineapple Upside-Down Cake Recipe

 

Ingredients :

1/4 cup unsalted butter1/2 cup packed brown sugar1 can (20 oz) pineapple slices in juice, drained (reserve juice)Maraschino cherries, drainedFor the cake batter:1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup unsalted butter, softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 cup pineapple juice (reserved from the canned pineapple)1/4 cup milkMETHOD:

Préparations :

Topping:Preheat your oven to 350°F (175°C).Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.Sprinkle the brown sugar evenly over the melted butter in the cake pan.Arrange the Pineapple and Cherries:Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.Make the Cake Batter:In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.Beat in the eggs, one at a time, then stir in the vanilla extract.Combine Wet and Dry Ingredients:Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.Mix until just combined, being careful not toovermix.Assemble the Cake:Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.Spread the batter gently with a spatula to ensure it covers the fruit evenly.Bake the Cake:Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.Invert and Serve:Carefully run a knife around the edges of the cake to loosen it from the pan.Place a serving plate upside-down over the top of the cake pan.Using oven mitts, carefully invert the cake onto the serving plate. Slowly lift the cake pan off, revealing the beautiful pineapple topping.Serve and Enjoy:Serve the Pineapple Upside-Down Cake warm or at room temperature.Optionally, garnish with additional maraschino cherries or whipped cream before serving.

ENJOY

Casserole de brocoli et de fromage

 

Ingredients :

– 4 tasses de fleurons de brocoli (frais ou surgelés)– 2 tasses de riz cuit– 2 tasses de fromage cheddar râpé– 1 boîte (10,5 oz) de crème de champignons condensée– 1/2 tasse de mayonnaise– 1/2 tasse de crème sure– 1/4 tasse de lait– 1 petit oignon finement haché– 2 gousses d’ail hachées– 1 cuillère à café de sel– 1/2 cuillère à café de poivre noir– 1/2 cuillère à café de paprika (facultatif)– 1/2 tasse de craquelins Ritz ou de chapelure écrasés (facultatif)– 2 à soupe de beurre fondu (facultatif)

Préparations :

**Préchauffez le four :**– Préchauffez votre four à 350 °F (175 °C). Beurrer un plat allant au four de 9 × 13 pouces.2. **Cuire le brocoli :**– Si vous utilisez du brocoli frais, faites-le cuire à la vapeur ou faites-le bouillir jusqu’à ce qu’il soit tendre, environ 5 minutes. Si vous utilisez du brocoli surgelé, faites cuire selon les instructions sur l’emballage. Égoutter et réserver.3. **Préparez le mélange :**– Dans un grand bol à mélanger, mélanger la crème de champignons, la mayonnaise, la crème sure, le lait, l’oignon haché, l’ail émincé, le sel, le poivre noir et le paprika (le cas échéant). Bien mélanger.– Ajouter le riz cuit, 1 1/2 tasse de fromage cheddar râpé et le brocoli cuit au mélange. Remuer jusqu’à ce que tout soit uniformément combiné.4. **Assemblez la cocotte :**– Versez le mélange dans le plat allant au four préparé. Répartissez-le uniformément.– Saupoudrer le reste de la 1/2 tasse de fromage cheddar râpé.5. **Garniture facultative :**– Sivous aimez une garniture croustillante, mélangez les craquelins Ritz ou la chapelure écrasés avec le beurre fondu. Saupoudrez ce mélange sur le fromage.PUBLICITÉ6. **Cuisson :**– Cuire au four préchauffé pendant 30 à 35 minutes, ou jusqu’à ce que la cocotte bouillonne et que le dessus soit doré.7. **Servir :**– Retirer du four et laisser refroidir légèrement avant de servir. PUBLICITÉ

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Peach Cobbler Cheesecake

 

Ingredients :

Garniture pour gâteau au fromage

16 oz de fromage à la crème

1½ récipient de sucre

1 cuillère à soupe d’extrait de vanille

¼ de verre de fécule de maïs

3 énormes œufs

½ récipient de crème fouettée écrasante

Croûte

4 1/2 verres de Brilliant Grahams

2 cuillères à soupe de beurre

1 cuillère à soupe d’eau glacée

1 récipient Mélange à gâteau blanc

Garniture aux pêches

2 -3 expansive pêches

1 verre de sucre

1 cuillère à café de cannelle moulue

1/4 cuillère à café de muscade moulue

1 1/2 verre d’eau

1 cuillère à soupe de beurre

1 cuillère à café d’extrait de vanille

2 1/2 cuillères à soupe de fécule de maïs

Préparations :

Dans un grand bol, mélangez le fromage à la crème jusqu’à ce qu’il soit décent et mousseux.

Ajoutez les œufs, 1 1/2 verre de sucre et 1 cuillère à café de vanille, puis mélangez.

Versez ensuite 1/2 récipient de crème écrasante et saupoudrez 1/4 récipient de fécule de maïs.

Mélangez jusqu’à ce que tout soit bien combiné, puis mettez de côté.

Ajoutez les Brilliant Grahams, 2 cuillères à soupe de beurre et 1 cuillère à soupe d’eau glacée dans le robot culinaire et battez jusqu’à ce qu’ils soient de petits restes.

Placez le papier de matériau au pied de votre poêle à ressort, puis ajoutez-y les 3/4 du mélange Brilliant Grahams.

Appuyez ensemble du bout des doigts.

Cuire au four pendant 5 à 10 minutes à 350 F.Retirer du gril et laisser refroidir.

Entourez le récipient en forme de ressort de plastique, puis placez-le dans une rôtissoire ou une grande marmite.

Versez la garniture au cheesecake dans le récipient à ressort et lissez.

Versez près de 1 pouce d’eau chaude dans le torréfacteur, en entourant le cheesecake.

Cuire au gril à 350 F, pendant 30 à 35 minutes.

Mélangez les Brilliant Grahams désintégrés restants avec le mélange à gâteau blanc, 1 cuillère à soupe d’eau glacée et 2 cuillères à soupe de beurre.

Bien mélanger.

Saupoudrer le mélange sur une plaque à biscuits tapissée de papier.

Cuire au four pendant 5 à 10 minutes, puis désintégrer et réserver.

Ajoutez ensuite les pêches coupées en dés, 1 verre de sucre, 1 cuillère à soupe de beurre, 1 cuillère à café de cannelle, 1/4 cuillère à café de muscade et de l’eau dans une casserole.

Prélevez environ un demi-verre d’eau, puis saupoudrez de 2 1/2 cuillères à soupe de fécule de maïs et mélangez jusqu’à ce qu’il n’y ait plus de protubérance.

Faites bouillir les pêches, etc., à feu moyen.

Versez le mélange fluide et fécule de maïs, mélangez et éteignez le feu. Laisser refroidir.Ajoutez un peu d’huile végétale du bout des doigts et huilez la meilleure partie interne du plat à cheesecake (cela évitera que la garniture au cordonnier ne reste dans la poêle).

Versez la garniture aux pêches sur le dessus du cheesecake.

Saupoudrez ensuite le morceau de garniture sur le dessus.

Couvrir et réfrigérer au moins 2 heures.

Servir et apprécier

THE NO NAME DIP

 

Ingredients :

What you need:16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.A dry ranch packet. They make different flavored ones but I would go with the original.

Préparations :

How To Make The No Name Dip:Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.

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Creamy Chicken Alfredo Lasagna Roll-Ups

 

Ingredients :

2 cups Alfredo sauce1 cup ricotta cheese1 cup shredded mozzarella cheese1/2 cup grated Parmesan cheese8 lasagna noodles2 cups cooked chicken, shredded or diced2 cloves garlic, minced1/4 cup fresh parsley, choppedSalt and pepper to taste

Préparations :

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.Spread a thin layer of Alfredo sauce onto each lasagna noodle.Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.Carefully roll up each noodle and place them seam-side down in the prepared baking dish.Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.Sprinkle the remaining mozzarella and Parmesan cheese over the top.Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.Garnish with additional chopped parsley if desired before serving.

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Stuffed Potatoes

 

Ingredients :

1/2 spoonHazelnuts: roasted hazelnuts (optional)Cheddar cheese: 1 glass, grated (Gruyère can also be used for a sweeter taste)Onion: 1 medium-sized, finely chopped (optional)

Préparations :

IngredientsPreheat the oven: Preheat the oven to 200°C (390°F).Prepare the potatoes and onions: Peel the potatoes and cut them into small pieces, about 1/8 lengthwise. If using onion, chop it finely.Step 2: Prepare the SauceMelt the butter: Melt the butter in a pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.Add the flour: Sprinkle the flour over the oil and garlic and cook until the roux is smooth, about 2 minutes. This removes the taste of the flour.Pour in the milk and cream: Slowly add the milk and cream to the mixture, stirring regularly to prevent lumps. Bring the mixture to a boil and let it thicken slightly for 4-5 minutes.Seasoning: Add salt, pepper, and hazelnuts (if using). Adjust the seasoning to your taste.Step 3: Assemble the DishLayer the potatoes and onions: Place half the potatoes on a baking sheet and cover lightly. If using onions, sprinkle half of them over the potatoes. Pour half the sauce over the first layer and add half the cheese.Repeat layers: Repeat with the remaining potatoes, onion (if using), sauce, and cheese.

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Light and Fluffy Japanese Cheesecake

 

Ingredients :

For the Cheesecake:8 oz (225g) cream cheese, softened1/4 cup (60ml) whole milk1/4 cup (50g) granulated sugar3 large eggs, separated1 tablespoon lemon juice1 teaspoon vanilla extract1/2 cup (65g) cake flour1/4 teaspoon salt1/4 teaspoon cream of tartar (optional)

Préparations :

Preheat your oven to 320°F (160°C). Prepare an 8-inch (20 cm) round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.2. Prepare the Batter:Melt Cream Cheese: In a double boiler or microwave, melt the cream cheese with the milk until smooth. Allow it to cool slightly.Mix Yolks: In a bowl, whisk together the egg yolks, sugar, lemon juice, and vanilla extract until well combined. Add the melted cream cheese mixture and mix until smooth.Sift in Flour: Sift in the cake flour and salt, gently folding until combined.3. Whip Egg Whites:In a separate bowl, beat the egg whites until frothy. If using, add cream of tartar and continue beating until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form.4. Combine Mixtures:Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Be gentle to keep the batter airy.5. Bake:Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the cakepan) to create a water bath.Bake for about 50-60 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. The cheesecake should have a slight jiggle but not be wet.6. Cool:Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 30 minutes. Then, remove it from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.7. Serve:Carefully remove the cheesecake from the pan, slice, and serve plain or with a dusting of powdered sugar or fresh fruit.Enjoy this light and fluffy Japanese cheesecake! It’s a perfect treat for any occasion.

ENJOY

Adding only water when cooking rice

 

Making excellent rice might seem easy, but getting that light, tasty, and fragrant outcome needs more than just water and rice. Experienced chefs and hotels have become experts at cooking rice by using special techniques and ingredients that make this basic food even better. Let’s reveal these hidden tips so you can make delicious restaurant-style rice at home.The Common Error: Just Using WaterWhen you cook rice with water, it is a simple way, but the rice can end up tasteless and not very flavorful. Hotels and restaurants make rice taste better, look better, and have a better texture by using different ingredients and cooking methods.Tips for Making Delicious RiceHere are the proven tips that hotels use to make their rice tasty and memorable:Instead of using water, try using broth.Using vegetable, chicken, or beef broth instead of water adds delicious flavors to the rice.How to accomplish this:Use the same quantity of broth as water indicated on the rice package.Choose broth with less salt to reduce the amount of salt.For more taste, think about using broth made at home.Advantages:Enhances the flavor of the rice.Enhance the main dish by combining flavors that either go well together or create an interesting contrast.Cook the rice by sautéing it first.Cooking rice grains in a small amount of fat before adding liquid is called toasting.How to accomplish this:Warm butter, olive oil, or coconut oil in a saucepan on medium heat.Put the rice in and stir for 2-3 minutes until it looks a bit see-through and smells nutty.Next, add your liquid (water or broth) and cook as you normallywould.Advantages:Improves the taste of the rice by making it nuttier.It helps to keep the grains apart and stops them from sticking together.Enhances the flavor in a subtle way.3. Add fragrant ingredients.By adding ingredients like onions, garlic, and herbs, you can enhance the taste of your rice.How to accomplish this:After cooking the rice, add chopped onions, minced garlic, or shallots and cook until they smell good.You can also put in fresh herbs such as thyme, rosemary, or bay leaves before letting it simmer.To add some spiciness, you can use whole spices like cinnamon sticks, cardamom pods, or cloves.Advantages:Adds rich flavors and scents to the rice.Goes well with many types of food.Enhances the dining experience, making it more pleasant and refined.4. Add a little bit of vinegar.A little bit of sour ingredients can enhance the taste of your rice.How to accomplish this:Put a little lemon or lime juice in the liquid you are cooking with.Instead, add a teaspoon of vinegar before cooking.Advantages:Improves and evens out the tastes.Assists in keeping the rice light and not sticking together.Brings a light and pleasant flavor to the food.Add coconut milk.To give your rice a creamy and slightly sweet flavor, try using coconut milk.How to accomplish this:Substitute some of thecooking water with unsweetened coconut milk. For example, you can use 1 cup of water and 1 cup of coconut milk for every 2 cups of liquid.Mix thoroughly and cook as you normally would.Advantages:Gives a smooth, creamy feel with a touch of sweetness.Goes great with Asian and Caribbean food.Improves the texture of the rice.Season your food correctly.Adding spices is important for tasty rice.How to accomplish this:Put some salt in the water when cooking rice; a general guideline is to use around 1 teaspoon of salt for each cup of uncooked rice.You can also use pepper, cumin, turmeric, or other spices to achieve the taste you want.Advantages:Improves the taste of the rice and other ingredients.Stops the rice from being flavorless.You can adjust the flavor to go well with your main meals.Allow the rice to sit.Letting the rice sit after cooking makes it taste better and have a nicer texture.How to accomplish this:After the rice is done cooking, turn off the stove and leave it covered for 10 minutes.After taking a break, use a fork to gently separate the rice grains.Advantages:Allows water to spread out evenly.Leads to rice that is light and soft.Stops food from becoming too soft or sticking together.Easy Recipe for Making Rice Like They Do in HotelsList of ingredients:1 cup of long-grain rice like basmati or jasmine.2 tablespoons of butter or olive oil1 little onion, cut into very small pieces2 pieces of garlic, finely chopped2 cups of chicken or vegetable broth1 leaf from the bay treeAdd salt and pepper according to your preference.Fresh parsley to decorate (if desired)Steps to follow:Wash the rice with cold water until the water is clear.This helps get rid of extra starch and stops things from sticking.Cook: In a pot, warm up the butter or oil on medium heat. Put the diced onion in the pan and cook until it becomes clear. Put the chopped garlic in and cook for one more minute.Toast the rice: Put the washed rice in the pot and stir it constantly for around 2 minutes until it is slightly toasted.Add broth and seasonings: Pour the broth into the pot, put in the bay leaf, and add salt and pepper to taste. Mix well and heat until boiling.Simmer: When the water is boiling, lower the heat, cover the pot with a lid, and let it cook gently for 15-18 minutes until the water is absorbed and the rice is soft.Rest: Take the rice off the heat and let it sit, covered, for 10 minutes.Remove the bay leaf from the rice, stir it with a fork, add fresh parsley on top if you like, and serve while hot.Enjoy your tasty rice, just like the one you get in a hotel!End.By using these easy and powerful tips when cooking rice, you can turn ordinary rice into a tasty and fragrant side dish that will make any meal better. Don’t stick to plain and dull flavors – try using various broths, spices, and seasonings to find the ideal rice dish that will wow your family and friends.

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Blueberry cake with buttermilk for breakfast!

 

Ingredients :

1/2 cup of softened unsalted butter (equivalent to 1 stick)Tres cuartos de azúcar granulada.Two big eggsOne teaspoon of vanilla extract.2 cups of regular flourUse two teaspoons of baking powder.Half a teaspoon of soda.Add a small amount of salt, about a quarter of a teaspoon.1 cup of buttermilk1 1/2 cups of fresh blueberries (if frozen, do not thaw).

Préparations :

Heat the oven to 350°F (175°C). Put oil and flour on a 9-inch circular cake pan or cover it with parchment paper.In a big bowl, mix soft butter with sugar until it becomes light and fluffy.Add the eggs one by one and mix well after each one. Then, stir in the vanilla extract until everything is well combined.In another bowl, mix together flour, baking powder, baking soda, and salt.Bake in a hot oven for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean and the top is golden brown.Let the food cool in the pan for about ten minutes. Then, place it on a wire rack until it is completely cool. After that, you can slice it and serve.Enjoy a Blueberry Buttermilk Cake with your tea or coffee for breakfast – it will be delicious!You can change the level of sweetness or sprinkle powdered sugar for an extra touch. Have fun baking!Enjoy!

ENJOY

My grandma has been making this for as long as I can remember!

 

Ingredients :

Amount of Ingredients1 pound of brisket, cooked and pulled apartTwo jalapenos, chopped (take out seeds for milder flavor).Chopped onion.Chopped garlic, 2 cloves.1 cup of shredded cheddar cheeseShredded Monterey Jack cheese, 1/2 cup.1/4 cup of regular flour1 1/2 cups of beef brothHalf a cup of heavy cream2 teaspoons of dried thymeAdd half a teaspoon of salt.1/4 teaspoon of black pepperTwo pie crusts (made at home or bought at the store)

Préparations :

Before baking, preheat the oven to 375°F (190°C).Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Allow everything to warm up and mix thoroughly.Make the PotPie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been lined.Place the second pie crust on top of the filling and seal it. Press the edges of the two crusts together to close the pot pie. Make a few cuts on the top layer to let out steam.Bake until golden brown: Put the pot pie in the oven that has been preheated and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.Serve and enjoy: Allow the pot pie to cool a bit before you serve it. Savor this tasty and comforting meal!Enjoy !

ENJOY

Creamy Baked Broccoli with Tomatoes and Kale

 

Ingredients:

florets from one big broccoli

Extra virgin olive oil 

A little bunch of young kale

chopped onion, one small one

7 minced garlic cloves, tiny

12 cherry or grape tomatoes, cut in half, or 12 tiny tomatoes

The butter knob

As needed season with salt

quarter teaspoon of thyme

A 150 milliliter bottle of lotion

flour, measuring one tablespoon

Cheese made with crushed mozzarella

PREPARATION:

Get the Broccoli Ready:

Turn the oven on high heat (400°F, 200°C).

Chop the broccoli into little florets after washing.

In a big basin, combine the florets and olive oil. Coat evenly by tossing.

Quickly sauté the veggies:

A little amount of olive oil should be heated in a big pan over medium heat.

Sauté the chopped onion for about 5 minutes, or until it becomes translucent.

Sauté for one more minute, stirring occasionally, until the minced garlic releases its scent.

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Slice the tomatoes in half and throw in the young greens; then, toss everything into the pan.

The tomatoes should start to soften and the greens should wilt slightly after two or three minutes of cooking.

Create the Rich Sauce:

Toss in the knob of butter in the middle of the pan after pushing the veggies to one side.

To make a roux, add the flour to the melted butter and mix to combine.

Stirring continuously, slowly add the cream and cook, stirring occasionally, until a thick sauce forms.

Add thyme and salt to taste.

Step 2: Mix and Bake

Toss the broccoli florets with the creamy sauce after adding them to the pan.

Pour the batter onto a baking dish and spread it out evenly.

On top, scatter the shredded mozzarella.

Get the Baking Done:

After 20 to 25 minutes of preheating the oven, or when the broccoli is soft and the cheese has melted and become a golden brown color, transfer the baking dish to the oven.

Transfer from oven to serving platter; let to cool for a few minutes after removal. Serve as an entree or a side and savor the cheesiness and creaminess of this healthy meal.

For a full dinner, try it with some grilled chicken or fish.

For a healthier alternative, try it with a crisp green salad.

Hints for Recipes:

For even roasting, coat the broccoli well with olive oil.

To the cream sauce, add a dash of nutmeg for an additional dimension of taste.

The melting quality will be optimal when using freshly grated mozzarella.

Benefits to Nutrition: Broccoli is an excellent source of fiber and vitamin C and K.

Kale is a great way to boost your vitamin and antioxidant intake.

The immune-boosting qualities of garlic and onions are well-known.

Nutritional Details: Vegetarian

Substitute gluten-free flour for the regular flour in the roux to make it gluten-free.

Preserving: Keep any leftovers for up to three days in the fridge if sealed in a jar.

Warm through in a preheated oven or microwave before you dig in.

Why This Recipe Is Sure to Be a Hit:

Adding additional veggies to your diet has never been more tasty than with this recipe.

A pleasant and cozy meal, thanks to the creamy sauce and melting cheese.

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It’s adaptable enough to be either the main course or a side dish.

In essence:

You can’t go wrong with this Creamy Baked Broccoli, Tomatoes, and Kale dish. This recipe is healthy and decadent at the same time thanks to the blend of fresh veggies, creamy sauce, and melting mozzarella cheese. Indulge in this recipe’s delicious tastes and nutritious advantages while spending quality time with loved ones. Enjoy your meal!

These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients

 

Ingredients:

1 pound breakfast sausage

1 cup Bisquick baking mix

1 cup shredded sharp cheddar cheese

4 eggs

PREPARATION:

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Brown and crumbl the

breakfast sausage in a skillet over medium heat. Drain off any excess grease.

Whisk the eggs in a mixing bowl. Stir in the cheese and Bisquick, mixing well. Fold in the cooked sausage.

Evenly distribute the mixture into the muffin cups, filling each about two-thirds full.

Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes before serving.

These Easy Sausage Breakfast Muffins are a testament to the joy of simple, delicious food that doesn’t compromise on taste despite the minimal ingredients. They’re a hit in our household, especially with my husband, who looks forward to them each morning. Give them a try and watch these muffins become a cherished part of your breakfast routine.

Enjoy!

Homemade Angels Cookies

 

Ingredients:

1/2 cup hot water, 100 to 110 degrees

°1 (1/4 ounce) active dry yeast

°1 teaspoon of sugar

°5 1/2 cups Lilly white yeast flour

°1/4 cup sugar

°3/4 tsp salt

°1/2 cup cold butter, cubed

°1/2 cup cold butter, cubed

°2 cups buttermilk

°1/4 cup melted butter

PREPARATION:

Combine warm water, yeast and 1 teaspoon sugar in a small bowl. Let stand 5 minutes.

Combine flour, 1/4 cup sugar and salt in a large bowl.

Cut butter and shortening into flour mixture with pastry blender or 2 forks until crumbly.

Add the yeast and buttermilk mixture to the flour mixture. Mix to dry ingredients are moist

Cover the container with plastic wrap and refrigerate for 2 hours to 5 days.

Preheat oven 400 degrees.

Turn the dough out onto a floured surface. Knead 3 or 4 times. If it’s too sticky, sprinkle a little more flour as you knead it.

Roll the dough into a 3/4 inch thick circle. Fold dough in half and roll it out.. Roll the dough into a 3/4 inch circle.

Cut cookies with a 2 1/2 inch or 3 inch cookie cutter.

Place the cookies in a greased 10 or 12 inch cast iron skillet so they are touching their sides. Or you can use a baking sheet lined with parchment paper. Spread the biscuits with half of the melted butter.

Baking 15 to 20 min

Brushing with the rest butter and serve.

Enjoy!

The Most Delicious Dinner in 10 Minutes: My Grandmother’s Recipe

 

Ingredients: 

Components: 500 grams of Stellini pasta and fifty grams of butter

15.g of flour

500 milliliters of milk

One hundred grams of grated hard mozzarella cheese

One onion, cut very finely

a total of three minced garlic cloves

Meat mince (either beef, hog, chicken, or turkey) weighing 700 grams

200 grammes of tomato sauce

As a cooking medium, vegetable oil

For your taste, salt

The addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste

Details to follow:

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

To prepare the pasta: Prepare the Stellini pasta in accordance with the directions provided on the box by cooking it in a big pot of salted water until it reaches the al dente. Drain, then keep away for later use.

Get the béchamel sauce ready by: To make a roux, melt the butter in a skillet over medium heat and then whisk in the flour until it is completely incorporated. While whisking continuously, gradually add the milk until you have a sauce that is completely smooth. Continue cooking until the sauce reaches the desired consistency. Salt and a dash of nutmeg should be used as seasonings.

The first step in preparing the meat is to heat a little amount of vegetable oil in a frying pan over medium heat. When the onion and garlic have become aromatic and tender, add them to the pan and sauté them. Turn the heat up to high, add the meat that has been minced, and continue to cook it until it is browned. In the event that it is required, season with meat seasoning and more salt. After a few minutes of simmering, stir in the tomato sauce; continue to cook.

Put together the dish by: Half of the cooked pasta should be layered in a baking dish, followed by half of the meat combination, and then half of the béchamel sauce should be layered on top of that. The layers should be repeated one more.

Baking: Place the grated mozzarella cheese on top, being sure to spread it out evenly. To ensure that the cheese is bubbling and golden brown, bake it in an oven that has been warmed for around twenty minutes.

Serve: After taking it from the oven, let it to rest for a few of minutes before serving it warm. Then, enjoy the comforting tastes that your grandmother’s recipe has to offer!

Useful Hints:

During the layering process, make sure that each layer is spread out equally so that each mouthful has the same flavor.

Seasoning: To get the desired taste profile, adjust the amount of salt and meat seasoning to suit your preferences.

In order to provide a sense of equilibrium throughout the meal, this dish is served with a light salad or vegetables that have been steamed.

This recipe offers a reassuring mix of carbs from the pasta, protein from the meat, and calcium from the cheese. It is highly recommended for those who are concerned about their health. Especially when served with a side of vegetables, it is a dish that may be included in a balanced diet since it is both satisfying and nutritious.

In conclusion, bringing back therecipe that my grandmother used to make not only brings back fond memories to the table, but it also provides a chance to pass on a culinary heritage that is simple, delectable, and fast to prepare. When you take a bite of this meal, you will feel satisfied, regardless of whether you are having it for a hectic weekday supper or a special occasion. Delight in the blending of tastes and the anecdotes that accompany the dishes that originate from your family.

JANET’S RICH BANANA BREAD

   

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

PREPARATION:

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.

In a separate bowl, blend

together the flour, baking soda, and salt.

Gradually stir the dry ingredients into the butter mixture until smooth.

Gently fold in the sour cream, walnuts, and sliced bananas.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

Vanilla Custard Bars

 

Ingredients:

For the Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 teaspoon vanilla extract

¼ teaspoon salt

For the Custard Filling:

2 cups milk

½ cup granulated sugar

3 large eggs

¼ cup all-purpose flour

1 teaspoon vanilla extract

A pinch of salt

Instructions:

Prepare the Crust:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Mix the Crust: In a bowl, combine the flour, powdered sugar, and salt. Add the softened butter and vanilla extract, mixing until the dough forms.

Press into Pan: Press the mixture evenly into the bottom of a greased 9×9-inch baking pan. Bake for about 15-20 minutes or until lightly golden. Let it cool.

Make the Custard Filling:

Heat the Milk: In a saucepan, heat the milk over medium heat until it’s warm but not boiling.

Combine Ingredients: In a separate bowl, whisk together the eggs, sugar, flour, vanilla extract, and a pinch of salt until smooth.

Mix: Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.

Cook: Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens (about 5-7 minutes). Do not let it boil.

Assemble and Bake:

Pour Filling: Pour the custard filling over the cooled crust.

Bake: Bake for an additional 25-30 minutes, or until the custard is set and slightly golden on top.

Cool: Let it cool completely in the pan, then refrigerate for a few hours or until firm.

Serve:

Slice and Serve: Once chilled, slice into bars and dust with powdered sugar if desired.

Enjoy your creamy, delicious vanilla custard bars!

Raspberry Thumbprint Cookies with Lemon Glaze Recipe

 

Ingredients :

For the Cookies:**– 1 cup unsalted butter, softened– 2/3 cup granulated sugar– 2 large egg yolks– 1 teaspoon vanilla extract– 2 cups all-purpose flour– 1/2 teaspoon salt– 1/2 cup raspberry jam**For the Lemon Glaze:**– 1 cup powdered sugar– 2-3 tablespoons fresh lemon juice– 1 teaspoon lemon zest

Préparations :

1. Prepare the Cookies:**1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.3. Add the egg yolks and vanilla extract, and beat until well combined.4. Gradually add the flour and salt, mixing until just combined. The dough should be soft but not sticky.5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.6. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.7. Fill each indentation with a small amount of raspberry jam.**2. Bake the Cookies:**1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.**3. Prepare the Lemon Glaze:**1. In a smallbowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach the desired consistency.**4. Glaze the Cookies:**1. Once the cookies are completely cool, drizzle the lemon glaze over the tops of the cookies using a spoon or a piping bag.**5. Serve and Enjoy:**1. Allow the glaze to set before serving.2. Enjoy your delicious Raspberry Thumbprint Cookies with Lemon Glaze!These cookies are perfect for any occasion and are sure to be a hit with their delightful combination of raspberry and lemon flavors.Enjoy!

ENJOY

Dessert in MINUTES! you will make this dessert every day! super yummy.

 

Ingredients :

2) cups of almond flour1 cup of sugar, granulatedhalf a teaspoon of baking sodaA quarter teaspoon of salt, four big eggshalf a cup of melted unsalted butter1/8 teaspoon of strong vanilla flavoringRegarding the raspberry sauce:2-cups of unsweetened raspberries1/4 cup of sugar, granulated1/3 cup of lemon juice

Préparations :

Preheat the oven to 350°F (175°C) to make cake making easier. Next, spray a 9-inch round cake pan with cooking spray.Methods for Being ReadyHere are the steps to follow for a perfectly smooth batter: To start, in a large basin, whisk together the almond flour, sugar, baking powder, and salt. Whisk the eggs with the melted butter and vanilla essence in a separate dish. After that, mix the dry and wet ingredients together until everything is well combined. When you’re ready to bake the cake, pour the batter into the pan.Time for PreparationIt will take around fifteen minutes to make the flourless almond cake. It takes around 30–35 minutes to bake, and then another 10 to chill and make the raspberry sauce.The delectable Flourle­ss Almond Cake is perfect for social events and celebratory occasions, since it is meant to serve 8 to 10 persons.

ENJOY

Ham and Cheese Sticks

 

Ingredients:

2 tubes crescent dough sheets

1 lb. deli-sliced ham

8 cheddar cheese sticks

¼ cup butter, melted

1 tsp Worcestershire sauce

½ Tbsp Dijon mustard

½ Tbsp dried minced onion or onion powder

½ Tbsp poppy seeds

Instructions:

Preheat your oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.

Roll out the crescent dough sheets and cut each into 4 pieces, giving you 8 pieces in total.

Evenly distribute the ham across all 8 dough pieces. Place a cheddar cheese stick on top of the ham on each piece.

Fold in the ends of each piece and roll them up to seal the filling inside.

Place the prepared sticks on the baking sheet.

In a small bowl, mix the melted butter, Worcestershire sauce, Dijon mustard, dried minced onion or onion powder, and poppy seeds.

Brush this butter mixture over each stick.

Bake in the preheated oven for 12-15 minutes, or until the sticks are golden brown.

Serve hot and enjoy!

Prep Time: 10 mins | Total Time: 25 mins | Servings: 8

ITALIAN DRUNKEN NOODLES

 

Ingredients:

1 tablespoon olive oil, divided

1 lb Italian sausage

1 teaspoon salt

Freshly ground pepper

½ cup red bell pepper

½ cup yellow bell pepper

½ cup orange bell pepper

¼ cup onion, thinly sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

½ cup white wine

1- 28 oz can diced tomatoes, undrained

2 tablespoons chopped fresh parsley

12 oz egg noodles

PREPARATION:

In a 4-quart dutch oven or large skillet, heat ½ tablespoon and brown the Italian sausage. Remove from the pan and set aside.

In the same pot, heat the remaining ½ tablespoon of olive oil and saute the onion, bell peppers, and garlic until fragrant, about 3 minutes

Pour in the white wine and reduce until it is almost all evaporated

Add the diced tomatoes, Italian seasoning, red chili flakes, salt, pepper, and simmer for 10 minutes. Return the sausage to the pot and add the chopped parsley. Cook for 5 more minutes and keep warm while cooking the noodles according to package instructions. Drain the noodles and add them to the pot. Toss to combine and serve.

Enjoy !

So much goodness and so easy to make with 3 ingredients!

 

These Ham & Cheese Roll-Ups, crafted from just three essential ingredients and wrapped in pizza dough, are a testament to the joy of simplicity in the kitchen. Perfect for those moments when time is of the essence but the craving for something homemade and comforting won’t subside, this recipe merges the ease of preparation with the timeless appeal of ham and cheese. Whether you’re gathering friends for a casual get-together or seeking a satisfying snack, these roll-ups promise to please without the hassle.

Ham & Cheese Roll-Ups Recipe

Servings: Makes about 12 roll-ups

Ingredients

1 pound pizza dough (homemade or store-bought, brought to room temperature for easier handling)

12 slices smoked ham (thinly sliced for easy rolling)

1 1/2 cups shredded sharp cheddar cheese (or experiment with Gruyere, Swiss, or smoked provolone for different flavors)

Preparation

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper for a non-stick surface.

Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a rectangle, aiming for about 1/4-inch thickness. This will be your base for the roll-ups.

Add Ham and Cheese: Lay the ham slices evenly across the dough, leaving a small border around the edges to ensure a tight roll. Sprinkle the shredded cheese over the ham, creating a layer of melty goodness.

Roll It Up: Carefully roll the dough from one of the long edges, similar to making a jelly roll. Ensure the roll is tight so the fillings stay snug within.

Slice: With a sharp knife, cut the log into 1-inch sections. This will form your individual roll-ups. Place them cut side up on the prepared baking sheet.

Bake: Transfer the baking sheet to the oven and bake for 18-20 minutes, or until the roll-ups are golden brown and the cheese is bubbly.

Cool and Serve: Allow the roll-ups to cool slightly on a wire rack before serving to let the cheese set slightly.

Variations & Tips:

Spice It Up: Incorporate red pepper flakes or a dash of hot sauce into the cheese for guests who appreciate a spicy twist.

Vegetarian Option: For a meat-free variation, replace the ham with sautéed spinach and mushrooms, ensuring they’re well-drained to avoid soggy dough.

Garlic Butter Finish: For an extra layer of flavor, brush the roll-ups with melted butter mixed with garlic powder before baking.

Resting Dough: If you’re working with refrigerated dough, let it sit at room temperature for about 30 minutes before rolling out. This makes it easier to handle and shape.

This no-knead bread recipe is so easy. Plus, it always impresses guests

 

There’s a certain magic to the process of baking bread at home—the mix of simplicity and tradition, the tactile joy of shaping dough, and the rich, comforting aroma that fills the air as it bakes. For those intimidated by the prospect of homemade bread, fearing complex techniques or the unpredictability of yeast, the No Knead Bread recipe emerges as a beacon of hope. It demystifies bread making, offering a straightforward path to a rustic, satisfying loaf that’s as impressive to behold as it is delicious to taste. This recipe promises minimal effort for maximum reward, requiring no special skills or equipment beyond a standard kitchen setup. Here’s how to bring this delightful bread to your table:

No Knead Bread Recipe

Ingredients

3 cups all-purpose flour

1/2 teaspoon active dry yeast

1 1/2 teaspoons salt

1 1/2 cups warm water (approximately 110°F)

Preparation

Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir using a wooden spoon or spatula until you have a shaggy dough. The goal isn’t perfection in texture but rather ensuring all ingredients are combined.

First Rise: Cover the bowl with

plastic wrap or a clean kitchen towel. Let it sit at room temperature, away from drafts, for 12-18 hours. This slow rise is crucial for developing flavor and texture without the need for kneading.

Shape the Dough: After the rise, the dough will be bubbly and doubled in size. Place it on a lightly floured surface and gently shape it into a ball. Don’t worry about getting it perfectly smooth; a rustic look is part of its charm.

Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid in your oven and preheat to 450°F (230°C). The pot mimics a professional baker’s oven, trapping steam and giving the bread a crispy crust.

Bake: Carefully remove the hot Dutch oven from your oven. Place the dough inside, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to brown the crust.

Cool and Enjoy: Once baked to golden perfection, remove the bread from the Dutch oven. Let it cool on a wire rack before slicing to allow the interior to set properly.

The beauty of this No Knead Bread lies not just in its simplicity but in its adaptability. Feel free to experiment with adding herbs, cheeses, or olives to the dough for a personalized touch. This bread pairs wonderfully with everything from a hearty soup to a simple slather of butter. It’s a testament to the fact that some of the best pleasures in life are also the simplest. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your guests and provide a comforting, homemade touch to any meal