Main Dish Recipes

This is my favorite banana bread recipe, which I have been loving for years. It’s the recipe I think of when I have spotty bananas left on the counter and bread in my fridge stash that’s rotating. I have tried many basic banana recipes and I can gladly acknowledge that this is my favorite. More banana provides the finished product with more humidity and flavor. This is the best recipe ever for banana bread and now is time for you to try making it.

Did you know that you can mash bananas by using your electric blender? Break or cut into large pieces the spotty banana in the bowl of your stand blender– or use your hand-mixer regularly. Start to beat low, and then step by step as the bananas break into a mashed banana at medium speed. This bowl can be used for all other ingredients in banana bread.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 8

Ingredients:

4 ripe bananas, cut into chunks

1 ¼ cups light brown sugar

½ cup butter softened

1 egg

1 teaspoon cinnamon

1 teaspoon vanilla extract

¼ cup whole milk

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

Directions:

Preheat oven to about 350 ° F (175 ° C). Grease the 9×5 ” loaf pan.

Place the bananas in a large plastic zipper bag, close the bag and smooth your fingers with the bananas to the mashed. Put aside the bananas. In a mixing bowl, place brown sugar and butter and mix with an electric mixer at medium speed about 1 to 2 minutes, until light and fluffy. Cut the plastic bag corner and squeeze the blend into brown sugar and squeeze the mashed bananas. Beat bananas, and add eggs, cinnamon, vanilla extract, milk in a medium-speed electric mixer until it is properly combined. Switch to low speed and then smoothly into the flour for 1 minute, baking soda, baking powder, and salt. Place the batter into the ready-to-use loaf pan.

Bake in the preheated oven for about 40 minutes, until the bread is set and browned lightly. The toothpick in the middle of the bread should come out clean.

Brown Sugar Banana Bread Recipe

Rebecca This is my favorite banana bread recipe, which I have been loving for years. It’s the recipe I think of when I have spotty bananas left on the counter and… Main Dish Recipes Brown Sugar Banana Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 ripe bananas, cut into chunks
• 1 ¼ cups light brown sugar
• ½ cup butter softened
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup whole milk
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Instructions

Preheat oven to about 350 ° F (175 ° C). Grease the 9x5 " loaf pan.

Place the bananas in a large plastic zipper bag, close the bag and smooth your fingers with the bananas to the mashed. Put aside the bananas. In a mixing bowl, place brown sugar and butter and mix with an electric mixer at medium speed about 1 to 2 minutes, until light and fluffy. Cut the plastic bag corner and squeeze the blend into brown sugar and squeeze the mashed bananas. Beat bananas, and add eggs, cinnamon, vanilla extract, milk in a medium-speed electric mixer until it is properly combined. Switch to low speed and then smoothly into the flour for 1 minute, baking soda, baking powder, and salt. Place the batter into the ready-to-use loaf pan.

Bake in the preheated oven for about 40 minutes, until the bread is set and browned lightly. The toothpick in the middle of the bread should come out clean

Haluski is a Polish buttery dish, which is often served during the lent with egg noodles and fried cod and is the perfect recipe for using remaining cold. Haluski is very popular in Pittsburgh. Polish hałuski (hah-WOOSS-kee) is a food-comfort dish which means various things for different persons. We do it slowly with onion and cold, mixed with al dente-cooked 1/2-inch-wide noodles, sprinkled in many kinds of butter.

Dumplings of Hałuski are made from potato dough sometimes mixed with dry curd cheese or drained cottage cheese. Others add kiełbasa or ham chopped smoked or ground pork and sour cream. The dish may be a side or a main course. It is versatile. Hałuski is a good candidate for a casserole, for a potluck, for a buffet, for a day of games, or at any time.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12

Ingredients:

1 (16 ounces) package medium-wide egg noodles

1 cup butter, divided

2 large onions, chopped

2 small heads of cabbage, cored and cut into 1-inch pieces

salt and ground black pepper to taste

1 tablespoon water, or as needed (optional)

Directions:

Preheat the oven about 150 ° C (300 ° F).

Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.

In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.

Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.

In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.

Bake for 30 to 40 minutes in a preheated oven to a golden brown.

Haluski - Cabbage and Noodles

Rebecca Haluski is a Polish buttery dish, which is often served during the lent with egg noodles and fried cod and is the perfect recipe for using remaining cold. Haluski is… Main Dish Recipes Haluski – Cabbage and Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (16 ounces) package medium-wide egg noodles
• 1 cup butter, divided
• 2 large onions, chopped
• 2 small heads of cabbage, cored and cut into 1-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon water, or as needed (optional)

Instructions

Preheat the oven about 150 ° C (300 ° F).

Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.

In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.

Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.

In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.

Bake for 30 to 40 minutes in a preheated oven to a golden brown.

Few things are better in life than a warm fresh doughnut, but deep frying at home is no secret. Save the mess by breaking out the air dough mixer for the doughnut holes in these cake glazed. If you want doughnuts without jeopardizing your guilt, these yeast rings provide the same goodness, sweet, tender, and crackly glassed sugar through your air fryer. Thank you. Doughnuts are deep-frying adds a great deal of fat and oils. However, air-freezing doughnut holes cut down your amount of oil but still produce a deliciously crunchy crust. For the highest texture and flavor, serve these warm non-yeast doughnut holes.

Ingredients:

1 1/4 c all-purpose flour about 5 3/8 ounce, plus more for working surface

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon table salt

4 tbsp cold salted butter, cut into small pieces

1/3 cup whole milk Cooking spray

1 cup powdered sugar (about 8 oz.)

3 tablespoons water

Directions:

Stir in the flour, baking powder, sugar, and salt in a medium bowl. Add butter, cut into flour with 2 knives or pastries to combine butter well, and make it look like coarse cornmeal. Stir in milk until the dough can be formed like a ball. Put dough on a floured surface and knead for about 30 seconds, until the dough is smooth and unified. Take 14 equal balls of dough. Roll every ball gently into smooth balls.

Coat the base of the air fryer with the cooking spray thoroughly. In the air fryer basket place 7 dough balls, put some spaced between the balls to prevent touching evenly. Spray the cooking spray into the dough balls. Cook for about 10 minutes at 350 ° F until brown and bubble. Transfer it to the wire rack to cool

In a medium saucepan, smoothly whisk powdered sugar and water. Put the cooked dough balls in glaze, one by one; roll to coat. Put on a wire or baking dish with paper parchment to dry.

Continue the instructions with the remaining dough and glaze.

Air Fryer Glazed Cake Doughnut Holes

Rebecca Few things are better in life than a warm fresh doughnut, but deep frying at home is no secret. Save the mess by breaking out the air dough mixer for… Main Dish Recipes Air Fryer Glazed Cake Doughnut Holes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 c all-purpose flour about 5 3/8 ounce, plus more for working surface
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 4 tbsp cold salted butter, cut into small pieces
• 1/3 cup whole milk Cooking spray
• 1 cup powdered sugar (about 8 oz.)
• 3 tablespoons water

Instructions

Stir in the flour, baking powder, sugar, and salt in a medium bowl. Add butter, cut into flour with 2 knives or pastries to combine butter well, and make it look like coarse cornmeal. Stir in milk until the dough can be formed like a ball. Put dough on a floured surface and knead for about 30 seconds, until the dough is smooth and unified. Take 14 equal balls of dough. Roll every ball gently into smooth balls.

Coat the base of the air fryer with the cooking spray thoroughly. In the air fryer basket place 7 dough balls, put some spaced between the balls to prevent touching evenly. Spray the cooking spray into the dough balls. Cook for about 10 minutes at 350 ° F until brown and bubble. Transfer it to the wire rack to cool

In a medium saucepan, smoothly whisk powdered sugar and water. Put the cooked dough balls in glaze, one by one; roll to coat. Put on a wire or baking dish with paper parchment to dry.

Continue the instructions with the remaining dough and glaze.

Amish white bread is a tender sandwich loaf, which slices easily without falling. Its sweet, velvety texture is a children’s hit. Amish White bread is a home-made bread that is ideal for sandwiches. Perhaps you’ve heard it call milk bread. It can be produced by hand or in a breadmaker. The ingredients were so fundamental – nothing odd, water, sugar, yeast. I thought I would finally skip it out, but I figured I would try it anyway. It’s a much cheap bread. The most beautiful bread I ever ate. It reminded me a lot of my favorite Hawaiian rolls because it was not sweet enough to get known as a cake or sweet bread on the sweet side.

If you have a machine, follow the suggestions of your manufacturer when placing the ingredients, but mainly all your liquid is first added with the meal and the yeast on the top of the flour. The Amish White Bread is a simple recipe that produces a slightly sweet, and soft white bread. It’s so simple, almost a flawless recipe.

Ingredients:

2 c of warm water about 110 degrees F or 45 degrees C

⅔ cup white sugar

1 ½ tablespoon active dry yeast

1 ½ teaspoons salt

¼ cup of vegetable oil

6 cups bread flour

Directions:

Sprinkle the sugar in warm water in a bowl and add the yeast. Make sure the yeast becomes foamy.

Mix the salt and oil in the yeast and add one cup of flour at a time. Knead the dough smoothly on a floured surface. In a well-oiled bowl, place the dough to coat. Top with a cloth and let it double in volume for an hour.

Punch the dough down. Knead for a few minutes and slice in half. Shape it into a loaf, and put it in a well-oiled pan of 9×5 inch. Allow 30 minutes to rise or until the dough rises by 1 inch.

Bake for 30 minutes about 350 degrees F (175 ° C).

Amish White Bread

Rebecca Amish white bread is a tender sandwich loaf, which slices easily without falling. Its sweet, velvety texture is a children’s hit. Amish White bread is a home-made bread that is… Main Dish Recipes Amish White Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 c of warm water about 110 degrees F or 45 degrees C
• ⅔ cup white sugar
• 1 ½ tablespoon active dry yeast
• 1 ½ teaspoons salt
• ¼ cup of vegetable oil
• 6 cups bread flour

Instructions

Sprinkle the sugar in warm water in a bowl and add the yeast. Make sure the yeast becomes foamy.

Mix the salt and oil in the yeast and add one cup of flour at a time. Knead the dough smoothly on a floured surface. In a well-oiled bowl, place the dough to coat. Top with a cloth and let it double in volume for an hour.

Punch the dough down. Knead for a few minutes and slice in half. Shape it into a loaf, and put it in a well-oiled pan of 9x5 inch. Allow 30 minutes to rise or until the dough rises by 1 inch.

Bake for 30 minutes about 350 degrees F (175 ° C).

This cookie is made of peanut butter and oatmeal that gives cookies tender inward, chewy about the center, and barely tender around the borders. Peanut Butter Chip Cookies are easy to thick and explode to satisfy your fancies. The cookies are loaded with the pure flavor of peanut butter. But not cloyingly so, they are sweet. You will also enjoy it if you are a fan of my monster cookie recipe. I can assure you that your family, friends, kids, and colleagues will be hit.

The oats are more hearty than most of these cookies. Oats are the only structure required for this flourishing cookies. These cookies will also be available as long as your oats are gluten-free. The cookies are also readily available. First, you don’t have to melt your butter. You need not pull out a heavy stand mixer, (this is going to work very well with your hand blender or some elbow grease). Only one mixing bowl will be needed. Make sure to enjoy creating and eating this cookie with your loved ones.

Ingredients:

1 ½ cups shortening

1 ½ cups peanut butter

2 cups packed brown sugar

3 eggs

2 teaspoons vanilla extract

3 cups quick-cooking oats

2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

Directions:

Preheat oven about 180 degrees C (350 ° F).

In a bowl, add the shortening with the peanut butter. Stir well and combine brown sugar, eggs, and vanilla.

Combine the creamy mixture and mix in the oats, flour, baking soda, and salt.

Drop onto an ungreased baking sheet through the rounded tsp. Flatten with a fork. Bake until cooked for 12 minutes.

Tip:

You can either use brown or coconut sugar, coconut sugar is a less refined sugar that contains some trace elements and, where possible, I always try to work with natural sweeteners. Brown sugar works fine if you’re doing all the work with your hands.

Peanut Butter Oatmeal Cookies

Rebecca This cookie is made of peanut butter and oatmeal that gives cookies tender inward, chewy about the center, and barely tender around the borders. Peanut Butter Chip Cookies are easy… Main Dish Recipes Peanut Butter Oatmeal Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups shortening
• 1 ½ cups peanut butter
• 2 cups packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups quick-cooking oats
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Instructions

Preheat oven about 180 degrees C (350 ° F).

In a bowl, add the shortening with the peanut butter. Stir well and combine brown sugar, eggs, and vanilla.

Combine the creamy mixture and mix in the oats, flour, baking soda, and salt.

Drop onto an ungreased baking sheet through the rounded tsp. Flatten with a fork. Bake until cooked for 12 minutes.

Tip:

You can either use brown or coconut sugar, coconut sugar is a less refined sugar that contains some trace elements and, where possible, I always try to work with natural sweeteners. Brown sugar works fine if you're doing all the work with your hands.

There are certain things we want in life: love, happiness, security, and weekend pastries. It would be a step in the right direction, on all fronts, but in particular, the last one, to have a stash of a universally used baking mix. All-round baking, better known as the brand name that made the meal popular as a home staple, is just the flour mix that contains the salt, sugar, and built-in fats, so you’re there for many baking and cooking projects more than halfway around. All you have to add to such a mix is milk (who, honestly, can rely on water as the added fluid if you add dry milk powder into the mix), eggs, and perhaps oil. And while a prepared supermarket staple such as Bisquick is extremely convenient, a homemade version provides a great deal more and all the same convenience.

This is my recipe for making delicious pies. Homemade Bisquick can be used in any recipe that requires a Bisquick blend or a full-fledged baking mix in under a 5-minute space. It is perfect for pancakes, galleys, and a muffin. The waffles, cakes, and bread are authentically home-made because the ingredients are made from home. You save time in the long term only by measuring and mixing yourself in advance. It works well for any recipe that requires a cookie mix and milk. I’ve created and then freeze a big batch of the baking mix. I’ve replaced the butter with oil and I’m going on with salt easily. Enjoy creating the best cakes, bread, waffles, and etc. with your homemade Bisquick.

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon butter

Directions:

Take the flour into a bowl and add salt and baking powder and whisk to full. Use a pastry cutter to cut butter into a flour mix until combined uniformly.

How to Make Your Own Bisquick® When You've Run Out

Rebecca There are certain things we want in life: love, happiness, security, and weekend pastries. It would be a step in the right direction, on all fronts, but in particular, the… Main Dish Recipes How to Make Your Own Bisquick® When You’ve Run Out European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter

Instructions

Take the flour into a bowl and add salt and baking powder and whisk to full. Use a pastry cutter to cut butter into a flour mix until combined uniformly.

This excessive donut is the hit of every brunch event. Although this dessert looks straight from the shop, its recipe, which gives the cake the rusted, rocky look of an old-fashioned donut, is a moist, delicate, and leavening-filled cake. Nutmeg and vanilla extract add a classic donut flavor and buttermilk gives the sweetness a strong note. But the most important thing is the simple powdered sugar glaze that makes this look like a real deal and creates a bright coating. Brush the glaze across the whole cooled cake, including its sides.

Ingredients:

Baking spray with flour

1 1/2 cups granulated sugar

1 cup (8 oz.) unsalted butter, softened

4 large eggs, at room temperature

2 teaspoons vanilla extract

3 1/2 c (about 14 7/8 oz.) of all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1 cup whole buttermilk

2 cups (about 8 oz.) powdered sugar

1/4 cup water

Directions:

Preheat the oven to approximately 350 ° F. Coat with baking spray a 12- to 15-cup Bandt bowl.

Beat granular sugar and butter at medium-high speed with a standing mixer, 2 to 3 minutes, stopping the scrape downsides of the bowl as necessary. Add 1 egg at a time and beat until after each addition is combined. Add vanilla, beat just together.

In a medium bowl, whisk flour, baking powder, salt, nutmeg, and baking soda. At low speed, with a blender, gradually add flour mixture to butter mixture alternately with buttermilk and start and end with flour mixture. Spoon the batter into the pan; pat the counter 3 to 5 times so that the air bubbles can be released.

Bake for about 50 min in a preheated oven until the toothpick inserted in the middle of the cake is clean. Allow the pan to cool for 15 minutes in the wire rack. Turn the cake from the pan into a board or platter and then flip the cake back over a rough side. Cooldown completely on the wire rack, about 1 hour.

In a medium saucepan, smoothly whisk powdered sugar and water. Brush the cooled cake over. Slice and serve.

Glazed Buttermilk Donut Cake

Rebecca This excessive donut is the hit of every brunch event. Although this dessert looks straight from the shop, its recipe, which gives the cake the rusted, rocky look of an… Main Dish Recipes Glazed Buttermilk Donut Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• Baking spray with flour
• 1 1/2 cups granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 1/2 c (about 14 7/8 oz.) of all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1 cup whole buttermilk
• 2 cups (about 8 oz.) powdered sugar
• 1/4 cup water

Instructions

Preheat the oven to approximately 350 ° F. Coat with baking spray a 12- to 15-cup Bandt bowl.

Beat granular sugar and butter at medium-high speed with a standing mixer, 2 to 3 minutes, stopping the scrape down sides of the bowl as necessary. Add 1 egg at a time and beat until after each addition is combined. Add vanilla, beat just together.

In a medium bowl, whisk flour, baking powder, salt, nutmeg, and baking soda. At low speed, with a blender, gradually add flour mixture to butter mixture alternately with buttermilk and start and end with flour mixture. Spoon the batter into the pan; pat the counter 3 to 5 times so that the air bubbles can be released.

Bake for about 50 min in a preheated oven until the toothpick inserted in the middle of the cake is clean. Allow the pan to cool for 15 minutes in the wire rack. Turn the cake from the pan into a board or platter and then flip the cake back over a rough side. Cooldown completely on the wire rack, about 1 hour.

In a medium saucepan, smoothly whisk powdered sugar and water. Brush the cooled cake over. Slice and serve.

When I was doing her stuff we found this recipe tucked in the favorite book of my mom. On the first snow day of the year, it became a family tradition and if that is not the case, we know that it’ll be the dessert of Easter and that every day a comfortable meal. This dessert sauce in vanilla is a snap to make with only a few basic ingredients and is a lighter option than the egg-containing rich custodian sauces. The sauce is flexible, too. This traditional bread pudding is made from a few simple and homemade ingredients. Try this recipe now and enjoy every bite.

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 8

Ingredients:

3 eggs, beaten

1 1/2 cups white sugar

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

3 cups whole milk

10 slices of hearty farmhouse-style bread (toasted and cut into cubes)

1 cup raisins

1/2 cup light brown sugar

1 tablespoon all-purpose flour

1 pinch ground cinnamon

1 egg

2 tablespoons butter, melted

1 1/4 cups whole milk

1 pinch salt

1 tablespoon vanilla extract

Directions:

Preheat the oven for about 190 ° C (375 ° F). Grease a 2-quarters of the baking dish.

In a bowl, whisk together 3 eggs, white sugar, 2 tbsp of light brown sugar, 1⁄2 cup of cinnamon tea, 1/2 cup of butter, and 3 cups of whole milk, then mix and add bread cubes and grapes. Spread the mixture lightly into the prepared baking dish.

Bake it in the preheated oven until brown, cover the dish with the foil about 30 minutes to prevent excessive browning. Set aside in the pudding stand before serving for 10 minutes.

Whisk 1/2 cup light brown sugar, flour, cinnamon, 1 egg, 2 tbsp of melted butter, 1 1/4 cup of whole, milk, and salt in a heavy bowl until sweetened together for the vanilla sauce. Over medium heat, heat the mixture for about 10-12 min or until thicken and the sauce coats the back of a spoon. Mix in the extracted vanilla. Serve the bread pudding with the sauce on the side.

Best Bread Pudding with Vanilla Sauce

Rebecca When I was doing her stuff we found this recipe tucked in the favorite book of my mom. On the first snow day of the year, it became a family… Main Dish Recipes Best Bread Pudding with Vanilla Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 3 cups whole milk
• 10 slices of hearty farmhouse-style bread (toasted and cut into cubes)
• 1 cup raisins
• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

Instructions

Preheat the oven for about 190 ° C (375 ° F). Grease a 2-quarters of the baking dish.

In a bowl, whisk together 3 eggs, white sugar, 2 tbsp of light brown sugar, 1⁄2 cup of cinnamon tea, 1/2 cup of butter, and 3 cups of whole milk, then mix and add bread cubes and grapes. Spread the mixture lightly into the prepared baking dish.

Bake it in the preheated oven until brown, cover the dish with the foil about 30 minutes to prevent excessive browning. Set aside in the pudding stand before serving for 10 minutes.

Whisk 1/2 cup light brown sugar, flour, cinnamon, 1 egg, 2 tbsp of melted butter, 1 1/4 cup of whole, milk, and salt in a heavy bowl until sweetened together for the vanilla sauce. Over medium heat, heat the mixture for about 10-12 min or until thicken and the sauce coats the back of a spoon. Mix in the extracted vanilla. Serve the bread pudding with the sauce on the side.

I was always an obsessive big eater somewhat, this is how I pass my day. I’m even going to skip dinner so I can get more calories for snacks. But I decided to try something a bit healthier, some veggies and greens in addition to the donut and some crackers that I usually eat. Squash is really healthy though, with vitamins A, B6, and C, fool, magnesium, fiber, riboflavin, phosphorus, and potassium are very rich in vegetables. This is a severe veggie packed with powerful nutrition. Manganese is also rich in yellow squash. This mineral helps improve the strength of the bone and helps the body to process carbohydrates and fats. Enjoy the color and texture of this hued veggie with a light braising, creating a smothered yellow basil squash. And of course, let your body enjoy the nutrients from this food.

However, fried squash may also be weak – the content of water is approximately 95 percent for this vegetable. The outside of the coating quickly fries and creates a delicious crust for the vegetable bellow when a battered squash is immersed in hot oil. When done properly, the water trapped inside the squash flesh is rapidly heated by surrounding oil temperatures and the vegetables are poured outside inside the flesh, making the inner texture irresistibly tender. However, if the vegetable contains too much water, the consistency can easily become soggy and spill water after you take the first bite. The good news is that cooks have for years been using a simple ingredient to correct this problem: salt.

Ingredients:

6 lbs butternut squash (peeled, seeded and sliced)

1 egg, beaten

½ cup milk

½ cup all-purpose flour

½ cup cornmeal

1 pinch salt

1 pinch ground black pepper

1 pinch garlic salt

1 cup oil for frying

Directions:

Mix well the egg with the milk in a small bowl.

Combine flour, corn, salt, pepper, and garlic salt in a second bowl. First, put a slice of squash in the egg mixture, then combine the squash in the dry mixture.

Fry the squash until golden brown in a heated 1/2 inch of oil over medium heat in a deep saucepan.

Country Fried Squash Is a Crispy, Crunchy Delight

Rebecca I was always an obsessive big eater somewhat, this is how I pass my day. I’m even going to skip dinner so I can get more calories for snacks. But… Main Dish Recipes Country Fried Squash Is a Crispy, Crunchy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 lbs butternut squash (peeled, seeded and sliced)
• 1 egg, beaten
• ½ cup milk
• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1 cup oil for frying

Instructions

Mix well the egg with the milk in a small bowl.

Combine flour, corn, salt, pepper, and garlic salt in a second bowl. First, put a slice of squash in the egg mixture, then combine the squash in the dry mixture.

Fry the squash until golden brown in a heated 1/2 inch of oil over medium heat in a deep saucepan.