Category: RECIPES

Juicy sweet berries and a rich, buttery biscuit meet in this simple raspberry cobbler. Use your favorite berries and, if out of season, substitute fresh berries for frozen berries. The buttermilk biscuit layer is extremely soft with a delicious crunchy crust. This easy summer dessert gets even better with a scoop of vanilla ice cream!

Let’s make this clear! Cobblers, crumbs, and potato chips (like a crunchy apple) all fall under the dessert canopy itself. Each looks like a pie, but without the pie crust. Cobblers are usually topped with a biscuit or cake-like layer, potato chips topped with oatmeal, and crumbly topped with a little oat crumb. All terms are very synonymous with each other, but a cobbler always ranks first in biscuits. Like a giant strawberry cake of sorts. If you like pie, you’ll definitely enjoy cobbler, crumbs, and potato chips. (Try the crunchy bourbon cherry afterwards because it’s totally out of this world!)

• You will need the ingredients below:

° 470g strawberries, chopped

° Half a cup of granulated sugar.

° 1 teaspoon cornstarch

° 1 teaspoon of lemon juice

° Half a cup of sugar.

° 1 cup all-purpose flour.

° Teaspoons of salt

° 1 tablespoon of baking powder.

° 1 tablespoon of vanilla extract.

° Half a cup of almond milk.

° 4 tablespoons of melted butter.

• Follow these easy steps to make this fruit cobbler recipe:

Step 1: The first thing you need to do is set the oven temperature to 375 degrees Fahrenheit to preheat.

Step 2: Then, in a 2 liter casserole dish, add the strawberry cubes.

Step 3: Next, combine the sugar, cornstarch and lemon juice in a mixing bowl. Using a whisk, cover strawberries in a mixer.

Step 4: Allow the mixture to stand at room temperature while preparing the cake filling.

Step 5: Next, combine sugar, all-purpose flour, salt and baking powder in a separate medium mixing plate. To combine, stir everything well together !!!

Step 6: After that, pour the milk, vanilla extract and melted butter and mix well.

Step Seven: Now it is time to pour the mixture over the sliced ​​strawberry layer.

Step 8: Bake in preheated oven for 375 minutes until the surface is golden in color. I usually bake for 35 minutes.

Serve the cobbler when it’s warm.

Enjoy it !

Do you like Pico de Gallo like me? It’s a classic Mexican tomato sauce that adds fresh, healthy, and low-calorie flavor to nearly any Mexican meal.

When I was young, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate the wonder of Pico de Gallo, until my family traveled to Mexico in the summer when I was in college.

We stayed at the all-you-can-eat resort, which means all-you-can-eat Pico de Gallo. Pico de Gallo was so fresh and totally irresistible, I put it together for every meal. eggs! Tortilla! bean! Spaghetti, even! Why not?

Pico de Gallo components

It’s funny how I’ve shared so many variations on Pico de Gallo over the years, but I’ve never shared my classic Pico de Gallo recipe. Today is the desired day. Let’s make pico de gallo while the tomatoes are still good.

Pico de gallo with tortilla and beans

What is the difference between pico de gallo and salsa?

Pico de Gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

Pico de gallo always uses raw ingredients and cubes. It’s less moist, and adds great texture and substance to tacos and more. The salsa sauce can require roasted or stewed tomatoes, and it’s usually more textured to puree.

Both are delicious, and both go nicely with guacamole, and I often layer pico de gallo on salsa to double the flavor (if only you could see my regular order of burrito in chipotle).

• Ingredients :

° 1 cup finely chopped white onion (about 1 small onion)

° 1 medium-sized jalapeno or serrano pepper, ribs and seeds removed, finely chopped (reduce or omit if sensitive to spices, or add another if you like heat

° Half a cup of lemon juice

° ¾ 12 teaspoon sea salt, to taste

° 1 pound of red, ripe tomatoes (about 8 small or 4 large), chopped

° 1 cup finely chopped fresh coriander (about one package)

• Instructions :

In a medium sized serving bowl, combine chopped onions, jalapeno, lemon juice, and salt. Leave it to steep for about 5 minutes while you are chopping the tomatoes and coriander.

Add the chopped tomatoes and coriander to the bowl and stir until the ingredients are combined. Taste and add more salt if the flavors do not fully enrich.

For the best flavor, let the mixture steep for 15 minutes or several hours in the refrigerator. Pico de Gallo keeps well in the fridge, covered, for up to 4 days.

Enjoy !

It can totally guarantee your guests’ liking if you serve them some homemade pickled beets with their meal … and they also look so lovely on a harvest style lunch table! Your family will love to be able to add a few of the benefits of beets to their meals on a daily basis.

Give these 5 ingredients healthy pickled beets! I am sure you will be making it for years to come. Don’t forget to tell me what you think of them.

5 healthy ingredients pickled beets. Sugar Free, Light Pickle, Super Delicious Beets That Will Last For Weeks! Just under an hour to prepare

This sugar-free beet, pickled with apple cider vinegar, is the perfect way to ensure you have this delicious food on hand to add to your meals all week long!

Of course: a side dish

Cuisine: International

Key words: Easy, Healthy Beet, Pickled, Pickled

Servings: 20

Calories: 33 calories

Author: Berry Sweet Life

*Ingredients

° 6 large beets

° 6 tablespoons of apple cider vinegar

° 5 tablespoons of honey

° A handful of fresh dill is optional

° Salt and black pepper to taste

° 3 1/2 cups warm water

• Instructions

Put the beets in a large saucepan and cover with water. Cook over medium-high heat for about 35 minutes, or until beets are completely softened. Take the beets out of the water and let them cool down. Put on a pair of rubber gloves, pull the beet peel off with your fingers (it should peel off easily) and secure it and wrap it with a sharp knife.

Chop the beets into small cubes or rings. Placing them at glass jars with secure lids. Adding a some sprigs of dill in every jar (optional).

In a big jug, mixing apple cider vinegar, honey, salt, pepper, also warm water together. CAst glass jars To beets are cover.

Store in the refrigerator overnight to infuse the flavors, then enjoy!

Enjoy !

INGREDIENTS :

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

DIRECTIONS :

First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.

Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.

Third step : Sprinkle with cinnamon.

Finally step : Serve warm or chilled. Pudding thickens as it stands.

Lemon loaf :

Ingredients :

1 1/2 cup(s) FLOUR1/2 teaspoon(s) BAKING SODA1/2 teaspoon(s) BAKING POWDER1/2 teaspoon(s) SALT3 EGGS1 cup(s) SUGAR2 tablespoon(s) BUTTER; Softened.1 teaspoon(s) VANILLA1 teaspoon(s) LEMON EXTRACT1/3 cup(s) LEMON JUICE1/2 cup(s) OIL (recommend coconut oil)LEMON ICING1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.2 tablespoon(s) WHOLE MILK; I Used 2%.1/2 teaspoon(s) LEMON EXTRACT

Instructions :

Combine flour, baking soda, baking powder and salt in a bowl.Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.Pour wet ingredient into the dry ingredients and blend until smooth.Add oil and mix well.Pour batter into a well greased 9×5-inch loaf pan.Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.When the loaf is cool, remove it from pan and frost the top with the icing.Let the icing set up before slicing. source: http://www.homeandgardendigest.com

HomeOld-Fashioned Soft and Buttery Yeast Rolls
Old-Fashioned Soft and Buttery Yeast Rolls

And just THAT Good butter. They never fail to make huge, long, soft, fluffy and buttery rolls.

Preparation time includes kneading and rising time. It adapts well to any shaping method you like or you can bake it in muffin cups. They smell delicious yeast while baking and they always send me on a journey to yeast roll heaven! For Remaining Rolls: 10 seconds in the microwave will recreate the “hot out of the oven” magic!

Relatively easy to make old fashioned rolls you will never fail to make a huge, long, tender, fluffy, buttery and indulgent yeast recipe !! Just give them a chance, I promise the result will be amazing !! Certainly a guard !!

Choose a member!

There is nothing better than the smell of freshly baked bread, and these buttery rolls will be watering in your mouth as you bake. Hot outside of the oven, it is very soft and melts in your mouth. They’ll be delicious with the holiday meal but simple enough to prepare and you’ll find excuses to make menus.

• What do you need for this recipe:

° Whole milk: half a cup

° Rapeseed oil: 70 gr

° Vanilla sugar: 1 sachet

° flour: 4 1/2 c

° Sugar: 2 cups

° Salt: 1 teaspoon

° Baker’s yeast: one sachet

• Method :

1. First, heat the milk for about 25 seconds in the microwave (heating for a long time will kill the yeast !!)
2. In the lukewarm mixture, dissolve the baker’s yeast, and let it settle for 10 min
3. Then you get a bowl and mix in the flour, sugar, salt and vanilla sugar.
4. Add the oil and mix, then gradually add the milk and yeast
5. Be sure to knead until you get a homogeneous and smooth dough.
6. The dough ball should be placed in the salad bowl, at this point, and covered with a tea towel
7. After that, set the oven temperature from 6 to 180 degrees. And leave the dough to rest, in a warm place, until the dough volume doubles, which takes about 90 minutes.
8. On a work surface that has been lightly sprinkled with flour, grease the pan and add a baking tray.
9. Well, you may want to use the palms of your hands to remove the gases from the dough.
10. You will want to cut and shape regular dough balls and place them into your mold, slightly spaced
11. Now, allow yourself to stand for a third hour. Brush the brioche with milk. At the end, I always bake for about 25 minutes.

Enjoy !

INGREDIENTS

2 medium sweet potatoes baked or boiled until soft, skins removed
¾ c maple syrup
¾ c heavy whipping cream
3 eggs
1 t vanilla
1 t pumpkin pie spice
½ t salt
2 T dark rum

INSTRUCTIONS

Mash up the sweet potatoes in a large mixing bowl.
Add the remaining ingredients, one at a time, beating with an electric mixer between additions ensuring the mixture is smooth.
When all ingredients are added, beat the whole thing on medium for 2 minutes.
Pour into an unbaked pie shell (see recipe options above).
Bake at 400 degrees for 45 minutes.
Cool completely. Top with whipped cream

INGREDIENTS

1 large baking potato
1 small onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying

INSTRUCTIONS

Peel the potato and onion and coarsely shred them into strips. (I used the grater on my mandoline, but you could also use a food processor or a box grater.) Use a cheesecloth or a colander to squeeze the vegetables as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable oil until simmering. Drop small circles of the potato mixture into the skillet, flattening them with the back of a spoon if necessary.
Cook over moderately high heat until the edges are golden, about 1-1/2 minutes; Flip and cook until golden on the bottom, about 1 minute.
Drain excess oil on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. You can keep finished latkes heated in the oven at 200 °F while you’re making the rest so they’re all hot and ready to go at the same time.

INGREDIENTS

12 ounces lean ground beef or lamb
1 white onion chopped
2 garlic cloves minced
1 lb 24 ounces pasta sauce
1 tablespoon fresh parsley chopped
No-bake lasagna noodles approximately 6
1 egg beaten
1 15 ounces container ricotta cheese
1/4 cup grated Parmesan cheese + more for topping
1-1/2 cups shredded mozzarella cheese

INSTRUCTIONS

For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.