Soak it in a bowl of hot sweetened vanilla milk, add 2 whole eggs, beaten and whisk the mixture.
Butter a baking dish and pour half the preparation into it, scatter the slices of two large peeled apples, sprinkling them with powdered sugar. Add the rest of the dough.
Sprinkle with breadcrumbs, sprinkle with melted butter and bake at 180 ° C for about 30 minutes.
A sugar cookie crust, a thick cheesecake filling and cherries galore on top! A perfect dessert…that is, once you add some whipped cream of course!!! Try this cherry cheesecake soon! Thanks to the sugar cookie crust, this dessert comes together rather easily! The filling is simple, too! Just be sure to bring your cream cheese to room temp first for easier blending!
Ingredients
The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
Instructions
Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.
Imagine coming home to the aroma of a delicious dinner, effortlessly prepared. This article unveils the secret to creating the best dinner ever by putting chicken in a crock pot with minimal prep time. Let’s dive into the details of this mouthwatering recipe that will elevate your culinary skills.
Ingredients:
INGREDIENTS
QUANTITY
Chicken breast fillets
2 pounds
Small red potatoes
1 pound, quartered
Dutch/baby carrots
½ pound, trimmed & peeled
Green beans
½ pound, cleaned
Butter
⅓ cup
Fresh lemon juice
⅓ cup
Dried oregano
1 teaspoon
Onion powder
1 teaspoon
Crushed garlic
2 teaspoons
Salt and pepper
to your liking
Instructions:
1. Layering the Base:
Place the chicken fillets, potatoes, carrots, and green beans in the slow cooker.
Season the chicken with salt and pepper.
Adjust the vegetable quantity based on your preference.
2. Seasoning Mix:
In a mixing bowl, combine the butter, lemon juice, oregano, onion powder, and crushed garlic.
3. Drench & Cook:
Pour the flavor-packed mixture over the arranged ingredients in the slow cooker.
Set your cooker to either 4 hours on high or 8 hours on low.
If you prefer a crunchier texture for green beans, add them 4 hours into the low setting or 2 hours into the high setting.
Embark on a culinary adventure with our Baked Honey Garlic Chicken recipe. This mouthwatering dish combines the sweetness of honey, the richness of garlic, and the succulence of baked chicken. Follow this step-by-step guide to create a perfect blend of sweet and savory flavors in each bite.
Ingredients:
Ensure you have the following ingredients on hand:
INGREDIENTS
4 boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
1/2 cup honey
1/4 cup soy sauce
6 cloves garlic, minced
2 tablespoons olive oil or vegetable oil
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
2 teaspoons cornstarch
3 tablespoons water
Fresh chopped parsley or sesame seeds (optional)
Instructions:
Preheat the Oven
Set the oven to 375°F (190°C) and lightly grease a baking dish.
Season the Chicken
Season the chicken pieces with salt and pepper, then place them in the prepared baking dish.
Prepare the Sauce
In a medium saucepan, combine honey, soy sauce, minced garlic, oil, vinegar, onion powder, and optional red pepper flakes.
Heat the mixture until well combined and simmering, stirring occasionally.
Create the Cornstarch Slurry
In a small bowl, whisk together cornstarch and water until fully dissolved.
Pour the slurry into the saucepan, stirring until the sauce thickens (1-2 minutes).
Coat the Chicken
Pour the honey garlic sauce over the chicken, ensuring each piece is well coated.
Bake
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Baste the chicken with the sauce halfway through cooking to retain moisture and enhance flavors.
Rest and Garnish
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Optionally, sprinkle with chopped parsley or sesame seeds for garnish.
Serve and Enjoy
Serve your baked honey garlic chicken hot with your favorite side dish and relish the perfect blend of sweet and savory flavors.
In the quest for holistic health, simple practices often wield remarkable benefits. Boiling lemons and consuming the liquid first thing in the morning is one such practice gaining popularity. This article explores the recipe, potential benefits, and essential precautions associated with this morning ritual.
Ingredients:
INGREDIENTS
QUANTITY
Lemons
6
Water
½ liter
Honey
As needed (optional)
Preparation:
Place 6 lemon slices in half a liter of water.
Boil the water for 3 minutes.
Allow it to cool for 10 to 15 minutes.
Drink the warm lemon water.
Optional: Add honey for improved taste.
Benefits of Drinking Lemon Water:
Enhances Your Immune System
Starting your day with lemon water provides a boost to your immune system, thanks to its rich vitamin C content.
Protects You from Colds
The powerful antioxidants in lemons help ward off common colds and infections.
Provides an Incredible Energy Boost
Experience a natural and sustained energy boost without the need for caffeine.
Aids Your Digestion and Controls Your Metabolism
Lemon water supports digestion and helps regulate metabolism, promoting overall digestive health.
Eliminates Many Toxins
The diuretic properties of lemons aid in flushing out toxins from your body.
Balances Your Body’s pH Levels
Despite their acidic nature, lemons have an alkalizing effect on the body, promoting pH balance.
Improves the Appearance of Your Skin
The combination of vitamin C and antioxidants contributes to healthier and radiant skin.
Enhances Your Breathing
Lemon-scented steam from the warm water can provide respiratory benefits and improve breathing.
Assists in Weight Loss
Lemon water can aid in weight management by promoting a feeling of fullness and boosting metabolism.
Improves Your Mood and Happiness, Avoiding Anxieties
The refreshing nature of lemon water may positively impact your mood and help reduce stress.
Hydrates Your Lymphatic System
Proper hydration supports the lymphatic system, crucial for immune function and detoxification.
Promotes Healing
The combination of nutrients in lemons contributes to overall healing and recovery.
1/2 cup plus 2 tablespoons (125g) granulated sugar, divided
2 tablespoons cornstarch
1 can (12 oz.) evaporated milk or 1 1/2 cups whole milk
2 eggs, lightly beaten
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3-4 firm, ripe bananas
1/2 tablespoon lemon juice
1 1/4 cups (280g) heavy whipping cream
10 maraschino cherries
10 disposable Birchware spoons
DIRECTIONS:
Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.
Place 1/2 cup sugar, cornstarch and milk into a medium saucepan and whisk until combined. Cook over medium-high heat until the mixture begins to bubble, whisking constantly. Remove the saucepan from the heat and gradually pour the eggs into the pan in a thin stream (tempering them) while whisking vigorously. Reduce the heat to medium and cook until thick and smooth, again whisking constantly.
When the mixture is thick, remove from the heat and stir in the unsalted butter and vanilla. Stir constantly until the butter is melted and well-incorporated. Pour the pudding in a separate bowl and set aside to cool slightly.
Chop the bananas into rounds and toss them in a bowl with the lemon juice until all of the bananas are covered. This will prevent them from browning. In the bowl of an electric mixer, beat the heavy cream on high speed until it starts to thicken. Gradually add in the remaining 2 tablespoons of granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a fancy decorator tip, if desired. Otherwise just have a spoon ready for dolloping.
Assembly: Pour two rounded tablespoons of pudding over the wafers in each of the bags. Top with a few banana slices and more vanilla wafers. Layer one rounded tablespoon of pudding on top of the wafers, top with additional banana slices and wafers. Pipe or dollop whipped cream on top and garnish each bag with a maraschino cherry. Serve immediately or refrigerate for 1-2 hours so the wafers become soft. Place a disposable spoon in each bag before serving.
This is checked for Lemony Lemon Loaf until it has a flawless formula, but it has little more than a soft and moist crumb, but still, a tangy taste that lemon lovers like.
You should brace yourself to an unforgettable blast of freshness if you are a lemon addict. You would enjoy this more than the Lemon Loaf of Starbucks!
The list of the ingredients that you’ll need:
+3 large eggs.
+1+1/2 cups cake flour.
+1 cup granulated sugar.
+1/3 cup lemon juice.
+1/2 cup coconut oil.
+2 tbsp butter, softened.
+1 tsp lemon extract.
+1 tsp vanilla extract.
+1 tsp baking powder.
+1/2 tsp baking soda.
+1/2 tsp salt.
FOR THE LEMON ICING
You’ll need:
+1 cup powdered sugar+1 tbsp.
+2 tbsp whole milk.
+1/2 tsp lemon extract.
INSTRUCTIONS:
– Step 1- In a medium bowl, mix the flour with the baking soda, baking powder, and salt.
– Step 2- In a separate bowl, blend the eggs, white sugar, softened butter, vanilla extract, lemon extract, and lemon juice, using an electric mixer*.
– Step 3- Drop the dry ingredients into the wet ingredient and combine it until soft.
– Step 4- Stir in oil, and blend properly for another few seconds.
– Step 5- Pour the batter into a lightly greased loaf pan.
– Step 6- Bake for 40 to 45 minutes at 350 degrees F. When a toothpick trapped in the cake’s middle comes out clean, remove it from the oven.
– Step 7- Meanwhile, prepare the icing. Combine all the icing ingredients in a small bowl, and beat with an electric mixer at low speed to create the lemon icing.
– Step 8- Remove the loaf from the pan while it is cooled and frost the top with the icing.
– Step 9- Until slicing, let thermion loaf in the fridge till the icing set in.
Give this easy lemon loaf a quick try and let us how did you find!! and of course, don’t forget to share it with your friends and family!!
Maintaining a balanced and nutritious diet is crucial for a healthy lifestyle. Fruits and vegetables, including the beloved banana, contribute essential vitamins and minerals to our well-being.
Banana Nutrition
Bananas boast a rich nutritional profile, offering ample potassium, as well as moderate amounts of vitamin A, B vitamins, and vitamin C.
The Rotten Banana Dilemma
Despite their nutritional value, bananas pose a challenge—they tend to turn black and rot within a few days of purchase, leaving consumers searching for effective preservation methods.
Step 1: Preparing the Bananas
To begin, remove both ends of the banana and cut it into two-finger-thick pieces without peeling.
Step 2: Choosing the Right Jars
Select glass jars of approximately 700 ml to house the preserved bananas.
Step 3: Layering the Ingredients
Create layers inside the jar, including a bay leaf, garlic, chili pepper slices, coriander seeds, dill seeds, and a pepper mixture.
Step 4: Finalizing the Preservation Process
Add the banana pieces, more chili slices, sugar, salt, vinegar, and a little hot water to complete the preservation process.
Ingredients and Process Details
Elaborate on the purpose of each ingredient and provide details on the preservation steps.
Sterilization Precautions
Highlight the importance of sterilizing containers and ingredients to ensure a successful preservation outcome.
Conclusion
Summarize the effectiveness of the preservation method and emphasize the long-term benefits of having bananas last up to two years.
Only throw the ingredients in, lock it up and you’ll be ready to eat.
* Ingredients
° 1 box of stuffing mix
° 1/2 cup of water
° 4 skinless, boneless chicken breasts
° 1 cup chicken broth
° 1 can of cream of chicken soup
* How To Make It
Splash chicken to slow cooker. And pour broth on top of it. Nextly, put soup, stuffing, & water to a bowl, combine it together and scoop it on top of chicken.
Cooking ingredients on low setting for 8 hours. While come back to pot you’ll have a savory wet chicken breast & the top stuffing you’ve ever had .
Put the yeast in a glass or bowl with the sugar and add a little lukewarm water, let dissolve and react.
Put the flour in the bowl of the robot, the salt, a little seeds (nijel and sesames), the oil, add the yeast-sugar mixture and run your machine while adding lukewarm water (for my part I do not have no food processor, so I used a large bowl).
We should get a soft dough. Cover with cling fillm and a tea towel and leave for 20 minutes.
Degas the dough and oil the molds of your choice and pour the dough which is very soft (for me a round cake mold). Leave to rest for another 20 minutes.
Brush with the egg-milk mixture (egg white) and sprinkle with seeds of your choice (in the center I put black cumin seeds and around I used cornmeal).
Bake in an oven preheated to 180 ° -200 ° (190 C-380 F).
Weight watchers milk bread
Ingredients:
450 g flour
1 sachet of baker’s yeast
2 tablespoons of sugar
1 teaspoon of salt
45 g of soft butter 40% low
250 ml semi-skimmed milk
Preparation:
– In a bowl, put the flour and dig a well and add the rest of the ingredients, mix then knead 10 min.
– Cover the dough with a torchant, then let it rise for 2 hours.
– Work the dough again for a few minutes then divide the dough into 12 equal balls.
– Shape your breads and place them on a baking sheet covered with baking paper.
– Brush your bread with milk then leave to rest for 30 min.
– During this time preheat your oven to 174 ° C.
– Bake for 20 minutes, watching the cooking.
Individual “tradition” breads
Ingredients
500 g of organic T65 flour
20 g fresh yeast
30 cl of water
10 g of salt
Preparation
In a bowl, beat the yeast with the water, until dissolved.
In the bowl of your food processor, mix the flour and salt. Add the yeast / water mixture.
Knead until a homogeneous ball forms.
Cover with a cloth and let stand 21 minutes.
Flour a work surface, shape small balls of about 70-80 g and place them on a baking sheet.
Leave to riise for at least 45 minutes.
Brush with water and lightly flour.
Bake for 20 minutes at 230 ° C (pour a little water into the pan).
The rolls are baked when they have a nice golden crust and they sound “hollow” when you tap underneath
Homemade Ciabatta Italian Bread
Ingredients
350 g of type 55 flour
20 g fresh yeast
21 cl of water
4 tbsp olive oil
1/2 to tsp fine salt
1 tbsp of powdered sugar
Oregano
Recipe
Dilute your yeast with 2 tablespoons of lukewarm water (save the rest of the water for later)
In a container, mix the flour, salt, sugar
Dig a well and add the olive oil, yeast and the rest of the water
Add oregano or other condiments
Knead the dough for 15 minutes
Film the bowl and let the dough
rise for 3/5 hours at room temperature Then degass your dough with the palms of your hands (do not work it too much)
Roll it out with a roller and form rather thick rectangles
Place them on a baking sheet
Preheat the oven at 240 ° C
Cover with a clean clooth and let stand 30 minutes
Bake your breads for 30 minutes (more or less depending on the oven)
Let them cool
Cut them and garnish them with the filling of your choice
Light brioche with 0% yogurt
Ingredients
420gr of flour ( or a little more if the dough sticks too much when kneaded )
2 egg yolks
150ml semi-skimmed milk
120gr of plain yogurt 0%
1 teaspoon instant dry yeast ( Bruggeman for my part )
1 teaspoon of salt
3 tablespoons of sugar
Preparation
In a small bowl, warm the milk for a few seconds in the microwave. Add the yogurt and egg yolks. Mix.
Pour some of the flour into another bowl, add the sugar and salt, mix.
Make a small well in the flour to put the yeast in it and pour the milk-yogurt-egg yolks mixture over it. Add the rest of the flour. Mix.
Knead the dough for +/- 15 min, until it forms a ball ( add flour if the dough sticks too much ).
Leave the dough to rest for one or two hours at room temperature and covered with a cloth ( or in the oven at 50 ° C or in the closed food processor if you knead the dough in the food processor ).
Preheat the oven to 180 ° C ( hydro-cooking program for me ). Place the dough in a molld of your choice and bake for +/- 30 min.
Easy, light-grain sandwich bread
INGREDIENTS
NB OF PEOPLE: 8
150 g of wheat flour
200 g of whole wheat flour
60 g of cornstarch
50 g oat bran
27 cl of water
10 g powdered milk
3 tablespoons of seed mixture
2 teaspoons of agave syrup
1 tablespoon of heavy cream, 4%
8 g of salt
½ sachet of baker’s yeast
PREPARATION
In a bowl, mix the flour, cornstarch, powdered milk, bran and yeast.
Add the agave syrup, seeds, cream, salt, then water little by little.
Knead until you obtain a homogeneous dough.
Form a ball, put it baack in the bowl and cover with a tea towel. Leave to rise for 29 minutes at room temperature.
Degass the dough by kneading for a few minutes, then give it the shape of your choice or place it in a silicone cake mold.
Cover with a tea towel and let sit for an additional hour.
Preheat the oven to 228 ° C. Bake for 30 minutes.
Let cool on a rack before slicing, and be reasonable!
Light wholemeal bread for Montignac diet
INGREDIENTS
NB OF PEOPLE: 8
500 g of wholemeal flour
33 cl liter of lukewarm water
1 teaspoon of fine salt
1 bag of dehydrated baker’s yeast
PREPARATION
In a bowl, combine the flour, the baking powder, then the salt. Add the water all at once.
If you don’t have a food processor, knead by hand until you get a smooth ball of dough. Cover the bowl with a daamp cloth and let stand for 30 minutes at room temperature.
After 30 minutes, knead again for a few seconds. The dough should fall.
Place it in the silicone mold of your choice or shape it into a loaf and place it on a bakiing sheet lined with baking paper. Cover with a daamp cloth, and let rise for another hour.
Preheat the oven to 180 ° C.
When the bread has risen, bake for 35 minutes. Let cool on a rack before tasting!
