General Recipes

Yield: 18 Popovers

These Romanoff Potato Popovers are my favorite Easter side dish. We love it so much that we enjoy these popovers all year round! These delicious popovers are made with only a few simple ingredients and ready in no time. You can even prep this in advance and simply store it in the fridge until ready to bake. These popovers pair perfectly with roast beef and ham for a fancy meal, excellent for Sunday dinners with your loved ones.

Ingredients

1 c. cheddar cheese, grated

6 large russet potatoes

1 medium white onion, finely diced

1 tsp cayenne powder

Salt and pepper to taste

1 c. sour cream

3 scallions or green onions, sliced finely

How to make Romanoff Potato Popovers

Step 1: Into quarters, peel the potatoes. Place the pieces of potato in a large pot of salted water. Bring to a boil and cook the potatoes for about 30 minutes.

Step 2: In the meantime, cook the onion in butter, stirring until translucent and golden brown.

Step 3: Drain the potatoes well when done and place them back in the pot. Allow the potatoes to cool for a little.

Step 4: Roughly mash the potatoes using a fork or potato masher.

Step 5: Place the sour cream, onions, cheese, scallions, and cayenne in a bowl. Mix well, then pour this over the potatoes. Toss to coat. To taste, season with salt and pepper. You can bake right away or keep the mixture in the fridge overnight or until ready to bake.

Step 6: Prepare the oven. Preheat it to 350 degrees. Using butter, grease your muffin tins.

Step 7: Into the prepared muffin tins, spoon the potato mixture, but do not pack the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until the potato popovers are golden brown and hot.

Step 8: Remove from the oven when done and release the popovers from the pans using a sharp knife.

Romanoff Potato Popovers

Rebecca Yield: 18 Popovers These Romanoff Potato Popovers are my favorite Easter side dish. We love it so much that we enjoy these popovers all year round! These delicious popovers are… General Recipes Romanoff Potato Popovers European Print This

Serves: 18

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 6 voted )

Ingredients

• 1 c. cheddar cheese, grated
• 6 large russet potatoes
• 1 medium white onion, finely diced
• 1 tsp cayenne powder
• Salt and pepper to taste
• 1 c. sour cream
• 3 scallions or green onions, sliced finely

Instructions

Step 1: Into quarters, peel the potatoes. Place the pieces of potato in a large pot of salted water. Bring to a boil and cook the potatoes for about 30 minutes.

Step 2: In the meantime, cook the onion in butter, stirring until translucent and golden brown.

Step 3: Drain the potatoes well when done and place them back in the pot. Allow the potatoes to cool for a little.

Step 4: Roughly mash the potatoes using a fork or potato masher.

Step 5: Place the sour cream, onions, cheese, scallions, and cayenne in a bowl. Mix well, then pour this over the potatoes. Toss to coat. To taste, season with salt and pepper. You can bake right away or keep the mixture in the fridge overnight or until ready to bake.

Step 6: Prepare the oven. Preheat it to 350 degrees. Using butter, grease your muffin tins.

Step 7: Into the prepared muffin tins, spoon the potato mixture, but do not pack the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until the potato popovers are golden brown and hot.

Step 8: Remove from the oven when done and release the popovers from the pans using a sharp knife.

Servings: 4 people

This is another easy and quick pasta and shrimp meal that is excellent for busy days, even for special occasions. Throw this together with less fuss using only a few simple ingredients. The impressive combination of the shrimp in spicy garlic, and tomato sauce using Pomì organic chopped tomatoes is to die for! This spicy garlic shrimp pasta is a must-try and for keeps! If you have not tried this yet, you have to very soon! Especially if you enjoy pasta, shrimp, and wonderful & easy recipe like this.

INGREDIENTS

1 lb. shrimp, peeled and deveined

2 tbsp olive oil

27 oz. None 400 grams

6 cloves garlic, chopped

1/3 c. clam juice

1 onion

1 tsp oregano

8 oz. pasta (such as linguine) (gluten-free for gluten-free)

Salt and Pepper, to taste

1 tsp red pepper flakes (or to taste)

2 tbsp parsley, chopped

How to make Spicy Garlic Shrimp Pasta

Step 1: Following the package directions, cook the pasta.

Step 2: In a large saucepan, heat the oil over medium-high heat. Once the oil is hot, add the shrimp to the pan and cook for about 1 to 3 minutes on each side until just pink. Remove the cooked shrimp from the pan and set it aside.

Step 3: To the same pan, add the onion and cook for about 3 to 5 minutes until softened. Next, add the garlic along with the red pepper flakes and oregano. Continue to cook for another minute until aromatic.

Step 4: Add the tomatoes to the pan along with the clam juice. Bring everything to a simmer and cook for additional 3 minutes. To taste, season with salt and pepper.

Step 5: Next, add the shrimp to the pan, then the pasta and parsley. Toss well.

Step 6: Serve the spicy shrimp pasta right away. Enjoy!

Spicy Garlic Shrimp Pasta

Rebecca Servings: 4 people This is another easy and quick pasta and shrimp meal that is excellent for busy days, even for special occasions. Throw this together with less fuss using… General Recipes Spicy Garlic Shrimp Pasta European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. shrimp, peeled and deveined
• 2 tbsp olive oil
• 27 oz. None 400 grams
• 6 cloves garlic, chopped
• 1/3 c. clam juice
• 1 onion
• 1 tsp oregano
• 8 oz. pasta (such as linguine) (gluten-free for gluten-free)
• Salt and Pepper, to taste
• 1 tsp red pepper flakes (or to taste)
• 2 tbsp parsley, chopped

Instructions

Step 1: Following the package directions, cook the pasta.

Step 2: In a large saucepan, heat the oil over medium-high heat. Once the oil is hot, add the shrimp to the pan and cook for about 1 to 3 minutes on each side until just pink. Remove the cooked shrimp from the pan and set it aside.

Step 3: To the same pan, add the onion and cook for about 3 to 5 minutes until softened. Next, add the garlic along with the red pepper flakes and oregano. Continue to cook for another minute until aromatic.

Step 4: Add the tomatoes to the pan along with the clam juice. Bring everything to a simmer and cook for additional 3 minutes. To taste, season with salt and pepper.

Step 5: Next, add the shrimp to the pan, then the pasta and parsley. Toss well.

Step 6: Serve the spicy shrimp pasta right away. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 55 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings

This amazing chocolate chip pie has all the classic flavors that we all love. It has a sweet, buttery batter loaded with chocolate chips and walnuts. All this in a pie form! And the impressive crackly top and soft, dense, and fudgy bite with some crunch from the chopped walnuts is to die for! The first time I made this everyone expected this to be super good. And it is! This is good as is, but I suggest serving every slice with a big scoop of vanilla ice cream. This chocolate chip pie is like one giant cookie in a pie form!

INGREDIENTS

2 eggs

1 unbaked 9” deep-dish pie shell

1/2 c. granulated sugar

3/4 c (1 1/2 sticks) butter, softened to room temperature

1/2 c. packed brown sugar

1 c. chopped walnuts

1 c. semi-sweet chocolate chips

Vanilla ice cream (optional but highly recommended, for serving)

1/2 c. all-purpose flour

How to make Toll House Chocolate Chip Pie

Step 1: Prepare the oven. Preheat it to 325 degrees. Using unbaked pie crust, line a deep-dish pie plate, crimping the edges. Set aside.

Step 2: Place the eggs in a mixing bowl. Beat on high speed until light and foamy. Next, add the flour, brown sugar, and granulated sugar, Mix well until blended. Then, add the softened butter. Beat again until completely incorporated.

Step 3: To the mixture, fold in the chocolate chips and walnuts until evenly incorporated. Into the prepared pie crust, spoon the batter. Place in the preheated oven and bake for about 50 to 60 minutes or until a sharp knife inserted halfway between the edge and middle of the pie comes out clean. Remove the pie from the oven when done and transfer it to a wire rack to cool for approximately 30 minutes.

Step 4: When ready to serve, enjoy the pie warm with a big scoop of vanilla ice cream.

Toll House Chocolate Chip Pie

Rebecca PREP TIME: 15 MINS | COOK TIME: 55 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings This amazing chocolate chip pie has all the classic flavors… General Recipes Toll House Chocolate Chip Pie European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 eggs
• 1 unbaked 9” deep-dish pie shell
• 1/2 c. granulated sugar
• 3/4 c (1 1/2 sticks) butter, softened to room temperature
• 1/2 c. packed brown sugar
• 1 c. chopped walnuts
• 1 c. semi-sweet chocolate chips
• Vanilla ice cream (optional but highly recommended, for serving)
• 1/2 c. all-purpose flour

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees. Using unbaked pie crust, line a deep-dish pie plate, crimping the edges. Set aside.

Step 2: Place the eggs in a mixing bowl. Beat on high speed until light and foamy. Next, add the flour, brown sugar, and granulated sugar, Mix well until blended. Then, add the softened butter. Beat again until completely incorporated.

Step 3: To the mixture, fold in the chocolate chips and walnuts until evenly incorporated. Into the prepared pie crust, spoon the batter. Place in the preheated oven and bake for about 50 to 60 minutes or until a sharp knife inserted halfway between the edge and middle of the pie comes out clean. Remove the pie from the oven when done and transfer it to a wire rack to cool for approximately 30 minutes.

Step 4: When ready to serve, enjoy the pie warm with a big scoop of vanilla ice cream.

PREP TIME: 15 MINS | COOK TIME: 8 HRS | TOTAL TIME: 8 HRS 15 MINS | SERVINGS: 12

I have been enjoying this slow cooker pulled pork recipe. It’s a very easy recipe that needs a little effort to pull together. The pork is coated in a homemade spice blend and cooked low and slow in the slow cooker. After hours of cooking you’ll end up with the best, melt-in-your-mouth pulled pork that you can use for sandwiches, tacos, salad, and more.

This tender and flavorful pulled pork is a staple at home. I can make this even with my busy schedule. All you need is a few simple ingredients and fifteen minutes of prep time. Dump the pork in your slow cooker and set it to cook all day.

INGREDIENTS

2 tbsp brown sugar

4 lbs pork shoulder

1 tsp garlic powder

2 tbsp paprika (for more of that smoked flavor, try smoked paprika)

1 tsp cayenne pepper

1 tsp onion powder

¼ c. apple cider vinegar

1 tsp kosher salt

¾ c. water

1 tsp pepper

How to make The Best Slow Cooker Pulled Pork

Step 1: Combine the dried spice ingredients and rub them all over the pork.

Step 2: In the bottom of a slow cooker, pour in the vinegar and water. Add the pork carefully. Put the lid on and set to cook on low for 8 hours.

Step 3: Once the pork is cooked, take it out of the slow cooker and shred. Make sure to remove and discard any large fat pieces.

Step 4: Serve with the juices from the slow cooker. Enjoy!

NOTES:

For that extra kick, reserve a little of the seasoning to toss with the cooked pulled pork.

On a foil-lined baking sheet, place the shredded meat. Broil for a few minutes in the oven for that brown and crispy ends.

You can shred the meat using 2 forks, an electric mixer, a potato masher, or shredding claws.

Return the pork to the slow cooker and cook for a little longer if the meat is still difficult to shred.

NUTRITION FACTS:

Calories: 150 kcal, Carbohydrates: 3g, Protein: 18g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 61mg, Sodium: 266mg, Potassium: 351mg, Sugar: 2g, Vitamin A: 650IU, Vitamin C: 0.8mg, Calcium: 17mg, Iron: 1.4mg

The Best Slow Cooker Pulled Pork

Rebecca PREP TIME: 15 MINS | COOK TIME: 8 HRS | TOTAL TIME: 8 HRS 15 MINS | SERVINGS: 12 I have been enjoying this slow cooker pulled pork recipe. It’s… General Recipes The Best Slow Cooker Pulled Pork European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 150 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp brown sugar
• 4 lbs pork shoulder
• 1 tsp garlic powder
• 2 tbsp paprika (for more of that smoked flavor, try smoked paprika)
• 1 tsp cayenne pepper
• 1 tsp onion powder
• ¼ c. apple cider vinegar
• 1 tsp kosher salt
• ¾ c. water
• 1 tsp pepper

Instructions

Step 1: Combine the dried spice ingredients and rub them all over the pork.

Step 2: In the bottom of a slow cooker, pour in the vinegar and water. Add the pork carefully. Put the lid on and set to cook on low for 8 hours.

Step 3: Once the pork is cooked, take it out of the slow cooker and shred. Make sure to remove and discard any large fat pieces.

Step 4: Serve with the juices from the slow cooker. Enjoy!

Notes

For that extra kick, reserve a little of the seasoning to toss with the cooked pulled pork. On a foil-lined baking sheet, place the shredded meat. Broil for a few minutes in the oven for that brown and crispy ends. You can shred the meat using 2 forks, an electric mixer, a potato masher, or shredding claws. Return the pork to the slow cooker and cook for a little longer if the meat is still difficult to shred.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 5

If you are looking for another potato recipe, then these melting potatoes are a must! Melt-in-your-mouth, creamy, and seriously delicious melting potatoes that pair so well with roast beef. An excellent side dish that you can whip up easily and in minutes!

I love potatoes, and these melting potatoes take the game to a different level. Quite simple yet oozing with amazing flavors. Make sure not to miss these buttery and savory potatoes. So good everyone will be impressed!

Ingredients

10 tablespoons unsalted butter, divided

3 large russet potatoes or 4 medium

1 c. chicken stock

2 tablespoons vegetable oil

2 cloves garlic, crushed

Kosher salt

Coarsely ground black pepper

4 sprigs of fresh thyme

How to make Melting Potatoes

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On medium-high, heat a large ovenproof skillet. For this, I used a 12-inch cast-iron skillet.

Step 3: After peeling the potatoes, cut the round ends off, and slice them into 1-inch thick pieces. Using paper towels, pat the potatoes dry.

Step 4: To the hot skillet, add the oil and 4 tablespoons of butter. Season the potatoes with kosher salt and coarse pepper, then add them to the skillet. Sear the potatoes for about 4 minutes or until golden brown. Take the potatoes off the heat when done.

Step 5: Cut the rest of the butter into cubes and set aside.

Step 6: To the pan, pour in the chicken stock and add the thyme and garlic. On top, of the potatoes, place the cubed butter.

Step 7: Pop in the preheated oven and bake for about 30 minutes or until the potatoes are tender. Make sure to spoon the sauce on top of the potatoes.

Notes:

Swap thyme with rosemary or oregano if desired. For a mild flavor, use a sprig of rosemary that is around 4-inches long. For the oregano, use the same amount as the thyme.

Nutrition Facts:

Serving: 1g | Calories: 444 kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg

Melting Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 5 If you are looking for another potato recipe, then these melting potatoes are… General Recipes Melting Potatoes European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 444 calories 29 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 10 tablespoons unsalted butter, divided
• 3 large russet potatoes or 4 medium
• 1 c. chicken stock
• 2 tablespoons vegetable oil
• 2 cloves garlic, crushed
• Kosher salt
• Coarsely ground black pepper
• 4 sprigs of fresh thyme

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On medium-high, heat a large ovenproof skillet. For this, I used a 12-inch cast-iron skillet.

Step 3: After peeling the potatoes, cut the round ends off, and slice them into 1-inch thick pieces. Using paper towels, pat the potatoes dry.

Step 4: To the hot skillet, add the oil and 4 tablespoons of butter. Season the potatoes with kosher salt and coarse pepper, then add them to the skillet. Sear the potatoes for about 4 minutes or until golden brown. Take the potatoes off the heat when done.

Step 5: Cut the rest of the butter into cubes and set aside.

Step 6: To the pan, pour in the chicken stock and add the thyme and garlic. On top, of the potatoes, place the cubed butter.

Step 7: Pop in the preheated oven and bake for about 30 minutes or until the potatoes are tender. Make sure to spoon the sauce on top of the potatoes.

Notes

Swap thyme with rosemary or oregano if desired. For a mild flavor, use a sprig of rosemary that is around 4-inches long. For the oregano, use the same amount as the thyme.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 servings

Easily make the popular Panda express orange chicken at home with this baked orange chicken recipe. A copycat version that is healthier, but with the same superb goodness. Pair this up with Chinese steamed rice or your other top picks Chinese dishes for a simple and filling meal that your entire family will surely ask for again and again!

Ingredients

2 lbs chicken thighs, boneles, skinless

1 c. panko breadcrumbs

1 tbsp vegetable oil, divided

2 large eggs, beaten

1/2 c. flour

1 1/2 tbsp ginger, minced

2 tsp garlic, minced

1/2 tsp crushed red pepper

2 tbsp rice wine (white wine works too)

1/4 c. orange juice, from the orange

1 tsp sesame oil

10 tbsp white vinegar

3 tbsp low sodium soy sauce

10 tbsp sugar

1 orange, zested

1 tbsp cornstarch

How to make Baked Orange Chicken

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In a food processor, add the Panko and pulse until the crumbs are smaller. Transfer the panko to a bowl. In another bowl, add the smaller chunks of chicken. In the third bowl, whisk the eggs and place the flour in a different bowl.

Step 3: Into the flour, dip the pieces of chicken, then coat in the egg and breadcrumbs. On a greased baking sheet, place the breaded chicken pieces. Pop in the preheated oven and bake for about 20 to 25 minutes.

Step 4: To make the sauce, add the rest of the vegetable oil to a saucepan along with the ginger, garlic, and crushed red peppers. Heat for 30 seconds over medium heat until aromatic.

Step 5: To the pan, add the remaining sauce ingredients. Bring everything to a boil until the sauce has thickened. Turn the heat off. When the chicken is done baking, toss them into the sauce.

Step 6: Serve and enjoy!

Nutrition Facts:

Calories: 388 kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 213mg | Sodium: 505mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 17.1mg | Calcium: 53mg | Iron: 2.2mg

Baked Orange Chicken

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 servings Easily make the popular Panda express orange chicken at home with this… General Recipes Baked Orange Chicken European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 388 calories 11 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 lbs chicken thighs, boneles, skinless
• 1 c. panko breadcrumbs
• 1 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 c. flour
• 1 1/2 tbsp ginger, minced
• 2 tsp garlic, minced
• 1/2 tsp crushed red pepper
• 2 tbsp rice wine (white wine works too)
• 1/4 c. orange juice, from the orange
• 1 tsp sesame oil
• 10 tbsp white vinegar
• 3 tbsp low sodium soy sauce
• 10 tbsp sugar
• 1 orange, zested
• 1 tbsp cornstarch

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In a food processor, add the Panko and pulse until the crumbs are smaller. Transfer the panko to a bowl. In another bowl, add the smaller chunks of chicken. In the third bowl, whisk the eggs and place the flour in a different bowl.

Step 3: Into the flour, dip the pieces of chicken, then coat in the egg and breadcrumbs. On a greased baking sheet, place the breaded chicken pieces. Pop in the preheated oven and bake for about 20 to 25 minutes.

Step 4: To make the sauce, add the rest of the vegetable oil to a saucepan along with the ginger, garlic, and crushed red peppers. Heat for 30 seconds over medium heat until aromatic.

Step 5: To the pan, add the remaining sauce ingredients. Bring everything to a boil until the sauce has thickened. Turn the heat off. When the chicken is done baking, toss them into the sauce.

Step 6: Serve and enjoy!

PREP TIME: 10 MINS | COOK TIME: 45 MINS | TOTAL TIME: 55 MINS | YIELD: 8

I love this banana bread recipe. It’s the best banana bread recipe I’ve tried. Moist, incredibly delicious, and filling. Perfect for breakfast, afternoon snacks, or even dessert. Enjoy a slice or two with your favorite cup of coffee to jump-start your mornings. You can also spread butter on a warm slice of banana bread – my kids do, and they love every bit of it!

INGREDIENTS

1 stick butter (softened)

3 large ripened bananas (peeled)

1 egg white

1/2 teaspoon vanilla extract

1 egg

1 teaspoon baking soda

1 1/2 c. flour

3/4 c. sugar

1/2 c. semi-sweet chocolate chips (optional)

1/4 c. crushed pecans or walnuts (optional)

1 pinch of salt

How to Make the Best Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place 1 stick of butter in a large microwave-safe bowl and heat in the microwave for about 25 to 35 seconds.

Step 3: Into the bowl with the softened butter, add the ripened bananas, and mash using a fork. Next, add the rest of the ingredients (1 egg, 1 egg white, 1/2 teaspoon vanilla extract, 1 teaspoon baking soda, 1 pinch of salt, 3/4 c sugar, and 1 1/2 c of flour) and mix well using a large spoon. Then, fold in the nuts and/or chocolate chips (optional).

Step 4: Using a nonstick cooking spray, grease a loaf pan. Empty the contents of the bowl into the greased pan. Bake the batter in the preheated oven for about 45 to 50 minutes until done.

NOTES:

I have tried baking this banana bread in a gas and electric oven. If using gas, baking time is about 45 minutes and around 50 minutes for an electric oven.

Serve this banana bread for breakfast, afternoon snack, or even dessert. This pairs perfectly with coffee in the morning.

If desired, you can spread butter on a warm slice of banana bread.

Best Banana Bread Recipe

Rebecca PREP TIME: 10 MINS | COOK TIME: 45 MINS | TOTAL TIME: 55 MINS | YIELD: 8 I love this banana bread recipe. It’s the best banana bread recipe I’ve… General Recipes Best Banana Bread Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 stick butter (softened)
• 3 large ripened bananas (peeled)
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 teaspoon baking soda
• 1 1/2 c. flour
• 3/4 c. sugar
• 1/2 c. semi-sweet chocolate chips (optional)
• 1/4 c. crushed pecans or walnuts (optional)
• 1 pinch of salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place 1 stick of butter in a large microwave-safe bowl and heat in the microwave for about 25 to 35 seconds.

Step 3: Into the bowl with the softened butter, add the ripened bananas, and mash using a fork. Next, add the rest of the ingredients (1 egg, 1 egg white, 1/2 teaspoon vanilla extract, 1 teaspoon baking soda, 1 pinch of salt, 3/4 c sugar, and 1 1/2 c of flour) and mix well using a large spoon. Then, fold in the nuts and/or chocolate chips (optional).

Step 4: Using a nonstick cooking spray, grease a loaf pan. Empty the contents of the bowl into the greased pan. Bake the batter in the preheated oven for about 45 to 50 minutes until done.

Notes

I have tried baking this banana bread in a gas and electric oven. If using gas, baking time is about 45 minutes and around 50 minutes for an electric oven. Serve this banana bread for breakfast, afternoon snack, or even dessert. This pairs perfectly with coffee in the morning. If desired, you can spread butter on a warm slice of banana bread.

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 1 loaf

This is a very simple recipe for our favorite good old banana bread. You can easily pull this off even if you have not tried baking bread before. All it takes are a few readily available ingredients. This incredibly delicious banana bread is ready in less than fifty minutes.

Moist, perfectly sweet, and soft – I’m pretty sure everyone will love this simple banana bread! This recipe is excellent if you are looking for ways to use your overripe bananas. Especially perfect for moms and individuals who hate wasting food like me. You can try adding chopped nuts to the batter for some extra crunch or chocolate chips if you love hints of chocolate in your banana bread.

This easy recipe has been my go-to and favorite banana bread recipe. Make sure to give this a try very soon. I assure you that this is the best banana bread recipe you’ll ever lay your hands on!

Ingredients

1 Egg large

1/3 c. Butter, melted

2-4 Bananas are very ripe

3/4 c. Sugar, granulated

1 teaspoon Vanilla Extract

1 1/2 c. Flour

1 teaspoon Baking Soda

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon, ground

How to make Simple Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using oil, butter, or Pam spray, grease a loaf pan.

Step 3: Place the melted butter and sugar in a mixing bowl. Mix well until blended. Then, add the bananas and mash them. Next, add the egg along with the vanilla extract. Stir well until blended. Lastly, stir in the baking soda, cinnamon, nutmeg, and flour.

Step 4: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Note that the baking time varies depending on your oven.

Step 5: Take the bread out of the oven when done and allow it to cool completely before slicing.

Simple Banana Bread Recipe

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 1 loaf This is a very simple recipe for our favorite good old banana… General Recipes Simple Banana Bread Recipe European Print This

Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg large
• 1/3 c. Butter, melted
• 2-4 Bananas are very ripe
• 3/4 c. Sugar, granulated
• 1 teaspoon Vanilla Extract
• 1 1/2 c. Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon, ground

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using oil, butter, or Pam spray, grease a loaf pan.

Step 3: Place the melted butter and sugar in a mixing bowl. Mix well until blended. Then, add the bananas and mash them. Next, add the egg along with the vanilla extract. Stir well until blended. Lastly, stir in the baking soda, cinnamon, nutmeg, and flour.

Step 4: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Note that the baking time varies depending on your oven.

Step 5: Take the bread out of the oven when done and allow it to cool completely before slicing.

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | YIELD: 12 muffins

These sour cream coffee cake muffins are an excellent breakfast. A freezer-friendly treat that you can easily whip up. Moist muffins with sour cream in the batter that are perfectly sweet with crumbly streusel topping.

INGREDIENTS

Streusel:

1 tsp ground cinnamon

½ c. all-purpose flour

6 tbsp unsalted butter, cut into ½” pieces

½ c. granulated sugar

Batter:

2 large eggs

1/3 c. vegetable or canola oil

½ tsp baking soda

1/3 c. unsalted butter, softened to room temperature

¼ tsp salt

1 c. granulated sugar

2 tsp baking powder

2 tsp vanilla extract

1 c. sour cream

2 ¼ c. all-purpose flour

How to make Sour Cream Coffee Cake Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper liners, line a muffin tin and set it aside.

Step 2: Add the dry streusel ingredients to a medium bowl and whisk well until blended. Add the butter pieces and work into the dry mixture using a fork or pastry cutter until well blended. Set aside.

Step 3: For the batter, add the flour, baking powder, baking soda, and salt in a different medium bowl until well mixed. Set aside.

Step 4: Beat the softened butter, oil, and sugar in the bowl of a stand mixer. Then, add the eggs, one at a time, beating well after each addition.

Step 5: While the mixer is on low speed, gradually add the sour cream and vanilla. Lastly, the flour mixture. Beat well until just combined. Turn the mixer off and give the mixture one additional stir using a spatula.

Step 6: Into each prepared muffin cup, spoon a heaping tablespoon of batter and sprinkle with some of the streusel mixtures. Into the muffin cups, divide the rest of the batter and the rest of the streusel on top of each batter.

Step 7: Place in the preheated oven and bake for about 15 to 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Transfer the muffins to a wire rack when done to cool fully.

Nutrition Facts:

Serving Size: 1 muffin, Serves: 12
Amount Per Serving: Calories 401, Total Fat 20.7g 27%, Saturated Fat 9.2g, Trans Fat 0g, Polyunsaturated Fat 2.5g, Monounsaturated Fat 8.1g 0%, Cholesterol 66.5mg 22%, Sodium 130mg 6%, Total Carbohydrate 49.3g 18%, Dietary Fiber 0.9g 3%, Sugars 25.2g, Protein 5.5g 11%

Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 6 people

Enjoy an Asian-American-inspired meal at home any time with this easy recipe. Honey Cashew Chicken is loaded with tender chunks of chicken, onion, bell pepper, and broccoli tossed in a lush honey sauce mixture. Serve this over rice for a filling meal that your entire family will adore!

Ingredients

Marinade:

3 skinless, boneless chicken breasts, cut into 1” pieces

2 tbsp sesame oil

2 tbsp cornstarch

2 tbsp low-sodium soy sauce

1 tsp rice vinegar

½ tsp fresh ground black pepper

Sauce:

¼ c. honey

1 ½ tbsp rice vinegar

1 tbsp cornstarch

3 tbsp low sodium soy sauce

½ c. water or chicken broth

1 ½ tbsp Sriracha sauce more or less to taste

Stir fry:

3 medium cloves garlic, minced

2 tbsp vegetable oil, divided

1 red bell pepper seeds and ribs removed, chopped, or sliced

1 large sweet onion, chopped

2 c. broccoli florets

1 c. unsalted cashew nuts toasted

¼ tsp crushed red pepper flakes

For serving:

1 tbsp toasted sesame seeds for garnish

¼ c. sliced green onions for garnish

hot cooked rice for serving

How to make Honey Cashew Chicken

Step 1: Place 2 tbsp cornstarch, black pepper, 2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tsp rice vinegar in a large glass bowl. Mix well. Add the pieces of chicken and toss to coat. Using plastic wrap, cover the bowl and place it in the fridge to marinate the chicken for at least 30 minutes or up to 4 hours.

Step 2: Whisk the sauce ingredients in a small bowl and set aside.

Step 3: Take the pieces of chicken from the marinade and pat dry using paper towels. In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken to the wok/skillet and cook for about 10 minutes, stirring often, until lightly browned and completely cooked. To a plate, transfer the cooked chicken and set it aside.

Step 4: In the now-empty pan, add the rest of the 1 tbsp oil. Once the oil is hot, add the broccoli, onion, and bell pepper. Saute for about 3 to 4 minutes or until the veggies are crisp-tender. Next, add the minced garlic and red pepper flakes. Stir and continue to cook for a minute more until aromatic. Then, adjust the heat to medium-low.

Step 5: Return the chicken to the pan and pour in the honey sauce mixture. Continue to cook for another 3 to 4 minutes, stirring until the sauce has thickened and the veggies are coated. Turn the heat off and top with the cashews. Toss to coat.

Step 6: Garnish the honey cashew chicken with some sliced green onions and toasted sesame seeds. Serve right away over hot rice. Enjoy!

Honey Cashew Chicken

Rebecca Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 6 people Enjoy an Asian-American-inspired meal at home any time with this easy recipe.… General Recipes Honey Cashew Chicken European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Marinade:
• 3 skinless, boneless chicken breasts, cut into 1” pieces
• 2 tbsp sesame oil
• 2 tbsp cornstarch
• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• ½ tsp fresh ground black pepper
• Sauce:
• ¼ c. honey
• 1 ½ tbsp rice vinegar
• 1 tbsp cornstarch
• 3 tbsp low sodium soy sauce
• ½ c. water or chicken broth
• 1 ½ tbsp Sriracha sauce more or less to taste
• Stir fry:
• 3 medium cloves garlic, minced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper seeds and ribs removed, chopped, or sliced
• 1 large sweet onion, chopped
• 2 c. broccoli florets
• 1 c. unsalted cashew nuts toasted
• ¼ tsp crushed red pepper flakes
• For serving:
• 1 tbsp toasted sesame seeds for garnish
• ¼ c. sliced green onions for garnish
• hot cooked rice for serving

Instructions

Step 1: Place 2 tbsp cornstarch, black pepper, 2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tsp rice vinegar in a large glass bowl. Mix well. Add the pieces of chicken and toss to coat. Using plastic wrap, cover the bowl and place it in the fridge to marinate the chicken for at least 30 minutes or up to 4 hours.

Step 2: Whisk the sauce ingredients in a small bowl and set aside.

Step 3: Take the pieces of chicken from the marinade and pat dry using paper towels. In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken to the wok/skillet and cook for about 10 minutes, stirring often, until lightly browned and completely cooked. To a plate, transfer the cooked chicken and set it aside.

Step 4: In the now-empty pan, add the rest of the 1 tbsp oil. Once the oil is hot, add the broccoli, onion, and bell pepper. Saute for about 3 to 4 minutes or until the veggies are crisp-tender. Next, add the minced garlic and red pepper flakes. Stir and continue to cook for a minute more until aromatic. Then, adjust the heat to medium-low.

Step 5: Return the chicken to the pan and pour in the honey sauce mixture. Continue to cook for another 3 to 4 minutes, stirring until the sauce has thickened and the veggies are coated. Turn the heat off and top with the cashews. Toss to coat.

Step 6: Garnish the honey cashew chicken with some sliced green onions and toasted sesame seeds. Serve right away over hot rice. Enjoy!