Main Dish Recipes

Today I stumbled upon a recipe that’s too good to ignore. It is quick and easy to prepare and combines two of my favorites; Philly Cheesesteak Sandwich and Sloppy Joes (classic!). Served on toasted hamburger buns for a mouthwatering, gooey, and savory flavor. One bite and you’ll be hooked!

INGREDIENTS

1 pound ground beef

1 teaspoon vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 c. beef broth

2 tablespoon ketchup

1 tablespoon of Worcestershire sauce

salt and pepper to taste

1 tablespoon cornstarch

6 ounces of provolone cheese, sliced or in chunks

8 hamburger buns

1 tablespoon of butter, optional

HOW TO COOK PHILLY CHEESESTEAK SLOPPY JOES

Step 1: Coat a heated large non-stick pan or cast-iron with oil. Add the ground beef and cook over medium-high heat. (I would suggest using a large skillet so the beef is not too crowded.)

Step 2: Keep stirring the beef for 3-5 minutes until mostly browned (it’s better to cook the beef until a deep brown crust is formed for maximum flavor). Then, strain out the accumulated fats.

Step 3: Add then stir the onions and bell peppers for 2-3 minutes until the onions become translucent.

Step 4: Now, first add the beef broth, then the ketchup, Worchester sauce, salt, and pepper.

Step 5: In a cup, mix the cornstarch with one tablespoon of water. Pour to the pan. Continue stirring to avoid the cornstarch mix to thickens.

Step 6: Wait for a few minutes for the mixture to thicken (mounds will start forming).

Step 7: Remove the pan from the heat. Slowly stir in the cheese.

Step 8: While waiting for the cheese to melt, toast the buns (in a broiler or bake for a few minutes). Toasting or broiling the buns will prevent them from being soggy. Add butter to your buns, too!

Step 9: When the cheese is melted, start spooning onto the toasted buns. Serve straight away. Enjoy!

By the way, for extra flavorful experience, don’t dry all the sauce out. Your mixture should have a thick but moist consistency (cook the mixture just until it has about 10-15% liquid).

BEST PHILLY CHEESE STEAK SLOPPY JOES

Rebecca Today I stumbled upon a recipe that’s too good to ignore. It is quick and easy to prepare and combines two of my favorites; Philly Cheesesteak Sandwich and Sloppy Joes… Main Dish Recipes BEST PHILLY CHEESE STEAK SLOPPY JOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 1 teaspoon vegetable oil
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 c. beef broth
• 2 tablespoon ketchup
• 1 tablespoon of Worcestershire sauce
• salt and pepper to taste
• 1 tablespoon cornstarch
• 6 ounces of provolone cheese, sliced or in chunks
• 8 hamburger buns
• 1 tablespoon of butter, optional

Instructions

Step 1: Coat a heated large non-stick pan or cast-iron with oil. Add the ground beef and cook over medium-high heat. (I would suggest using a large skillet so the beef is not too crowded.)

Step 2: Keep stirring the beef for 3-5 minutes until mostly browned (it's better to cook the beef until a deep brown crust is formed for maximum flavor). Then, strain out the accumulated fats.

Step 3: Add then stir the onions and bell peppers for 2-3 minutes until the onions become translucent.

Step 4: Now, first add the beef broth, then the ketchup, Worchester sauce, salt, and pepper.

Step 5: In a cup, mix the cornstarch with one tablespoon of water. Pour to the pan. Continue stirring to avoid the cornstarch mix to thickens.

Step 6: Wait for a few minutes for the mixture to thicken (mounds will start forming).

Step 7: Remove the pan from the heat. Slowly stir in the cheese.

Step 8: While waiting for the cheese to melt, toast the buns (in a broiler or bake for a few minutes). Toasting or broiling the buns will prevent them from being soggy. Add butter to your buns, too!

Step 9: When the cheese is melted, start spooning onto the toasted buns. Serve straight away. Enjoy!

By the way, for extra flavorful experience, don't dry all the sauce out. Your mixture should have a thick but moist consistency (cook the mixture just until it has about 10-15% liquid).

If you want a green chili chicken saucepan with a kick, this may be the one for you. I discovered the basic recipes that were scouring the Internet for something I tasted like the casserole, and I tweaked this a couple of times to make it my own. Try this recipe and let your family and friends enjoy this meal.

Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:

1 tablespoon oil, or to taste

½ cup chopped hot green chile peppers

½ cup chopped white onion

½ cup chopped bell pepper

½ cup of frozen corn

½ cup drained canned black beans

3 cloves garlic, minced

1 ¼ cups cooked shredded chicken breast

1 (28 ounces) can Hatch green chile enchilada sauce, divided

fresh cracked black pepper to taste

11 (6 inches) corn tortillas, cut into quarters, divided

2 tablespoons sour cream, divided

⅓ cup New Mexican hot green chile salsa

1 ½ cups shredded Mexican cheese blend, divided

Directions:

Preheat the oven about 175 degrees F

Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.

Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.

Put 1/4 of a cup of sauce enchilada in a saucepan of 11×17-inch.

Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.

Mix the remaining chicken mixture with green chili salsa.

Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.

Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.

In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.

Green Chile Chicken Enchilada Casserole

Rebecca If you want a green chili chicken saucepan with a kick, this may be the one for you. I discovered the basic recipes that were scouring the Internet for something… Main Dish Recipes Green Chile Chicken Enchilada Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon oil, or to taste
• ½ cup chopped hot green chile peppers
• ½ cup chopped white onion
• ½ cup chopped bell pepper
• ½ cup of frozen corn
• ½ cup drained canned black beans
• 3 cloves garlic, minced
• 1 ¼ cups cooked shredded chicken breast
• 1 (28 ounces) can Hatch green chile enchilada sauce, divided
• fresh cracked black pepper to taste
• 11 (6 inches) corn tortillas, cut into quarters, divided
• 2 tablespoons sour cream, divided
• ⅓ cup New Mexican hot green chile salsa
• 1 ½ cups shredded Mexican cheese blend, divided

Instructions

Preheat the oven about 175 degrees F

Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.

Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.

Put 1/4 of a cup of sauce enchilada in a saucepan of 11x17-inch.

Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.

Mix the remaining chicken mixture with green chili salsa.

Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.

Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.

In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.

A good cheesecloth of Philly is difficult to make since you need a professional slicer of meat and a very warm, flat top grill. But your average home cook can get something very close to the original with this baked slider method. Furthermore, I feel like a big person because it’s too cute and small. It is also perfect to serve this when either your friends and/or relatives are visiting. Also, when you’re about to serve you must add chives to garnish.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 10

Ingredients:

1 tablespoon olive oil

1 pound beef top sirloin steaks

1 pinch of salt and fresh ground black pepper to taste

1 pinch of cayenne pepper to taste

½ cup diced onion

10 mini sandwich rolls

½ cup chopped pickled peppers

½ cup cream cheese softened

2 ½ cups freshly shredded provolone cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions:

Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.

Preheat the oven about 220 degrees C (425 ° F).

Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.

Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.

Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.

Baked Philly Cheesesteak Sliders

Rebecca A good cheesecloth of Philly is difficult to make since you need a professional slicer of meat and a very warm, flat top grill. But your average home cook can… Main Dish Recipes Baked Philly Cheesesteak Sliders European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 pound beef top sirloin steaks
• 1 pinch of salt and fresh ground black pepper to taste
• 1 pinch of cayenne pepper to taste
• ½ cup diced onion
• 10 mini sandwich rolls
• ½ cup chopped pickled peppers
• ½ cup cream cheese softened
• 2 ½ cups freshly shredded provolone cheese
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.

Preheat the oven about 220 degrees C (425 ° F).

Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.

Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.

Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.

Pistachios are an important healthy source of fats, fiber, protein, antioxidants, and different nutrients including vitamin B6 and thiamine. They can also have health benefits such as weight loss, lower cholesterol and blood sugar and improved intestinal health, eyes, and blood vessels. Pistachios are famous for their characteristic color, flavor, and hard coat. They belong to the cashew family and have many of the same health benefits as other nuts. They are utilized in sweet and delicious dishes in a culinary setting. This bread recipe is very quick, easy, and moist.

This pistachio bread is as addictive as the pistachio noodles. You can cut your butter or oil on your diet by using yogurt in the recipe. The pistachio cake is perfectly green (my favorite color) with intensity, perfectly with pistachio even more than flour but it does not require pistachio paste (not available anywhere and not, say, Sicilian quality), multiple bowls or fine steps. Usually, I start with recipes I made earlier, trying to extract what I liked about them, and apply them to something new.

You can use this as a form of a gift for someone during birthdays and other occasions, particularly Christmas. Who wouldn’t love this colorful vibrant looking cake, with a touch of green that looks like a Christmas tree? Try this recipe now.

Ingredients:

1 (18.25 oz) of package yellow cake mix

4 eggs

¼ cup of vegetable oil

2 tablespoons water

1 (3 oz) of package instant pistachio pudding mix

1 cup sour cream

½ cup maraschino cherries

½ teaspoon green food coloring

½ teaspoon ground cinnamon

2 tablespoons white sugar

Directions:

Preheat oven about 350 ° F. Preheat oven to 175 degrees C. Prepare two 9 x 5 “of loaf pans with grease and flour.

Pack cake, eggs, olive oil, water, pudding mix, sour cream, cherries, and food coloring together. Give it into ready-made pans. Remove cinnamon and sugar together in a small bowl. Sprinkle with a mixture on tops of loaves.

Bake 45 minutes. Cool

Rebecca Pistachios are an important healthy source of fats, fiber, protein, antioxidants, and different nutrients including vitamin B6 and thiamine. They can also have health benefits such as weight loss, lower… Main Dish Recipes Pistachio Bread Is an Easy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (18.25 oz) of package yellow cake mix
• 4 eggs
• ¼ cup of vegetable oil
• 2 tablespoons water
• 1 (3 oz) of package instant pistachio pudding mix
• 1 cup sour cream
• ½ cup maraschino cherries
• ½ teaspoon green food coloring
• ½ teaspoon ground cinnamon
• 2 tablespoons white sugar

Instructions

Preheat oven about 350 ° F. Preheat oven to 175 degrees C. Prepare two 9 x 5 "of loaf pans with grease and flour.

Pack cake, eggs, olive oil, water, pudding mix, sour cream, cherries, and food coloring together. Give it into ready-made pans. Remove cinnamon and sugar together in a small bowl. Sprinkle with a mixture on tops of loaves.

Bake 45 minutes. Cool

I wanted to cook something traditional like Stroganoff beef, but when I checked the fridge I was out of beef and the only meat I have is chicken. So I check the internet if a chicken can be an alternative to beef when cooking Stragnoff, and luckily I found the recipe. The secret ingredient of several Stroganoff recipes appears to be Nutmeg. Seasoned chicken breasts browned in the perfect mixture of our favorite oil and butter create beautiful browned bits in the pan creating unbelievable flavors. And this recipe is full of sauce!

You can prepare this for your family or guests, very versatile, and can be ready in minutes. Chicken Stroganoff is much easier to cook since chicken is much easier to cook than beef. This recipe makes cooking straightforward. A good Stroganoff Sauce is a sauce that is creamy and with a good texture. However, adding spices, mustard, or a salty cream, and mushroom makes it an independent weight.

Ingredients:

4 skinless, boneless chicken breast halves

2 cups all-purpose flour for coating

salt and pepper to taste

1 tablespoon butter

1 (10.75 oz) can condense cream of chicken soup

1 ¼ cups half-and-half cream

1 (1 oz) of package dry onion soup mix

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 cups fresh sliced mushrooms

¼ teaspoon ground nutmeg

1 teaspoon browning sauce

1 cup sour cream

⅛ cup chopped green onion for topping (optional)

Directions:

In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.

Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.

Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.

Creamy Chicken Stroganoff

Rebecca I wanted to cook something traditional like Stroganoff beef, but when I checked the fridge I was out of beef and the only meat I have is chicken. So I… Main Dish Recipes Creamy Chicken Stroganoff European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups all-purpose flour for coating
• salt and pepper to taste
• 1 tablespoon butter
• 1 (10.75 oz) can condense cream of chicken soup
• 1 ¼ cups half-and-half cream
• 1 (1 oz) of package dry onion soup mix
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 2 cups fresh sliced mushrooms
• ¼ teaspoon ground nutmeg
• 1 teaspoon browning sauce
• 1 cup sour cream
• ⅛ cup chopped green onion for topping (optional)

Instructions

In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.

Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.

Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.

This is a fundamental recipe, but there are many additional colors and flavors that you can make. Onions, champagne, bell pepper, and herbs are just a couple of thoughts. Bacon, ham, or sausage would make a hearty side dish for them. The basic idea of the dish is to cook the potatoes in a pot until it is tender and leave them alone long enough to produce a crisp brown crust on the other side before shrinking. I tried many good potato-roasted recipes, but I’m still returning to that one. I never imagined finding this recipe.

A simple and delicious way to serve pumpkin is to make a delicious light dinner with cold meats and salad. This dish is also a great way for breakfast or brunch. I will easily add granulated dried garlic, but also fresh garlic and some shallots are also delicious. Certainly, they aren’t the most beautiful things to look at, but what they don’t look is their flavor. The fresh thyme and bell pepper caramelized onions and fresh thyme add a sweetness to the savory taste, which makes you feel good in the morning.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

⅓ cup shortening

6 large potatoes, peeled and cubed

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon paprika

Directions:

Heat shortening over medium-high heat in a large cast-iron saucepan. Stir and add potatoes and cook until golden brown is added. Season with salt, pepper, garlic, and paprika. Season with salt. Serve hot.

Note:

It can also be added to this recipe green peppers and any meal, such as ham or sausage. Good leftover and reheated fried potatoes. If you never had cold fried potatoes on a mustard biscuit, try it, you might like it.

Don’t be afraid of using bell peppers of different colors. It brings the food to life and is nutrient-rich (particularly red). It is not important to overcook them, so ensure that they are done at cooking time.

Country-Style Fried Potatoes Are Good Any Time of Day

Rebecca This is a fundamental recipe, but there are many additional colors and flavors that you can make. Onions, champagne, bell pepper, and herbs are just a couple of thoughts. Bacon,… Main Dish Recipes Country-Style Fried Potatoes Are Good Any Time of Day European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅓ cup shortening
• 6 large potatoes, peeled and cubed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Instructions

Heat shortening over medium-high heat in a large cast-iron saucepan. Stir and add potatoes and cook until golden brown is added. Season with salt, pepper, garlic, and paprika. Season with salt. Serve hot.

Note:

It can also be added to this recipe green peppers and any meal, such as ham or sausage. Good leftover and reheated fried potatoes. If you never had cold fried potatoes on a mustard biscuit, try it, you might like it.

Don't be afraid of using bell peppers of different colors. It brings the food to life and is nutrient-rich (particularly red). It is not important to overcook them, so ensure that they are done at cooking time.

For starters, the fiber, potassium, vitamin C, vitamin B6, and cholesterol content of the potato support heart health. Potatoes contain considerable quantities of fiber. Fiber contributes to lower overall blood cholesterol, thus reducing the risk of heart disease.

Recipes are available which call for various varieties of potatoes, but the best southern fried potatoes are russet potatoes. Why does this happen? The crispy crown that forms while the potatoes are roasted in the oven is one of the main features that makes the south fried potatoes so delicious, crisp potatoes only crisper. For herbs, the case is different. If you use hotter stemmed herbs, such as rosemary or thyme, at the start of cooking it’s all right. Such things should be used at the last minute as chips, pets, or basil if you do not want them to be wilted or sad.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

cooking spray

1 teaspoon vegetable oil, or as needed

2 tablespoons freshly grated Parmesan cheese

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground black pepper

2 pounds red potatoes, halved

1 tablespoon vegetable oil, or as needed

¼ cup sour cream (optional)

Directions:

Preheat oven to 200 ° C. Preheat oven to 400 ° F. Pour into about 1 teaspoon vegetable oil to cover the bottom, sprinkle a 9×13-inch baking pot or iron cast pot with cooking spray.

In a bowl, combine Parmesan, salt, garlic, paprika, and black pepper.

Blot the potato side to remove moisture with a towel. Put the potato and drizzle with 1 tbsp of vegetable oil into a bowl. Toss the potatoes in the parmesan mixture; sprinkle with the coat. Set potatoes of potatoes on a ready baking bowl, cut-side down.

Bake for 15 to 20 min in the preheated oven. Turn the potatoes to the side; bake again for 15 to 20 more minutes until it is golden and crispy. Use a sour cream. Serve.

Oven Roasted Parmesan Potatoes Are a Cheesy Delight

Rebecca For starters, the fiber, potassium, vitamin C, vitamin B6, and cholesterol content of the potato support heart health. Potatoes contain considerable quantities of fiber. Fiber contributes to lower overall blood… Main Dish Recipes Oven Roasted Parmesan Potatoes Are a Cheesy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons freshly grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 2 pounds red potatoes, halved
• 1 tablespoon vegetable oil, or as needed
• ¼ cup sour cream (optional)

Instructions

Preheat oven to 200 ° C. Preheat oven to 400 ° F. Pour into about 1 teaspoon vegetable oil to cover the bottom, sprinkle a 9x13-inch baking pot or iron cast pot with cooking spray.

In a bowl, combine Parmesan, salt, garlic, paprika, and black pepper.

Blot the potato side to remove moisture with a towel. Put the potato and drizzle with 1 tbsp of vegetable oil into a bowl. Toss the potatoes in the parmesan mixture; sprinkle with the coat. Set potatoes of potatoes on a ready baking bowl, cut-side down.

Bake for 15 to 20 min in the preheated oven. Turn the potatoes to the side; bake again for 15 to 20 more minutes until it is golden and crispy. Use a sour cream. Serve.

For world-famous Pasteis de Nata, this slightly streamlined recipe uses only a few basic ingredients but needs numerous steps and a certain finesse. But you’re going to want to make a twin batch of the results. The additional humidity within the sticky dough, activated by a heated oven, creates a flaky buttery and crispy crust with subtly sweet custard, lemon, cinnamon, and vanilla.

Preparation time: 1 hour
Cooking time: 25 minutes

Ingredients:

For the Dough:

1 cup all-purpose flour

1/4 teaspoon kosher salt

1/3 cup cold water

1 stick of high-quality unsalted butter (fully softened, divided)

For the Sugar Syrup:

3/4 cup white sugar

1/4 cup water

1 tablespoon water

1 cinnamon stick (optional)

1 lemon, zested in large strips (optional)

For the Custard Base:

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

1 1/2 cups milk

6 large egg yolks

1 teaspoon vanilla extract (optional)

Directions:

In a bowl, combine flour, salt, and cold water. Mix with a wooden spoon until the dough combines and away from the sides of the bowl. deDough should be sticky, you can use more flour or water to achieve your desired stickiness.

Transfer dough to a floured surface. Dust over the top a bit more flour. To form a round shape, knead for a minute or two. Cover for 15 to 20 minutes and set aside.

Roll in a 1/8 inch thick square dough, dust as required with flour. The dough should still be sticky by now.

Spread one-third of the butter across 2/3 of the plate, leaving a 1/2 inch border. Use a silicone spatula. Flip the side over the center of the square and fold it like a letter to the opposite end. Trim the edges as appropriate.

Turn dough from the counter with a bench scraper, dust it with flour. Sprinkle over and flip with more flour. Roll dough into a 1/8-inch rectangle that extends the edges carefully when necessary. Spread another one-third of the butter over two-thirds of the dough. Fold into thirds. Transfer to a lined baking sheet and freeze for approximately 10 minutes until the butter is mildly chilled.

Spread the flour and roll the dough over 1/8 inch thick in a square. Put the rest of the butter in the dough and leave the border 1 to 1 1/2 “on the top side. Roll the dough from the lower side into a log. Dust and polish, if required, end with more flour, stick on the plastic wrap and cool for at least 2 hours, preferably overnight.

In a pot, add 1/4 cup of sugar, plus 1 tbsp water, cinnamon, and zest of lemon. Stir it over medium heat, until syrup reaches between 210 to 215 degrees F (100 ° C). Take it out of the heat.

Preheat oven 550 degrees F (288 ° C). Grease a muffin tin of 12-cup.

In a cold pot, whisk together flour, salt, and cold milk very carefully. Cook over medium heat until the milk thickens for about 5 minutes, whisking constantly. Remove from heat for at least ten minutes and let it cool down.

In the cooled milk, whisk egg yolks. Add the extract of sugar syrup and vanilla. Combine to mix. Put the custard into a cup of measurement glass.

Remove the wrap the dough and cut the ends into uneven bits. Score log in twelve even pieces with a knife.

In each muffin cup, place a piece of dough. Dip your thumb in cold water lightly. Push the thumb into the middle of the swirl; push the bottom and the cup’s sides to the top for at least one-eight inch. Fill custard for every cup 3/4 of the way.

Bake for about 12 min in a preheated oven until the pastry is browned and bubbled and blistered. Briefly cool tarts and serve warm.

Portuguese Custard Tarts (Pasteis de Nata)

Rebecca For world-famous Pasteis de Nata, this slightly streamlined recipe uses only a few basic ingredients but needs numerous steps and a certain finesse. But you’re going to want to make… Main Dish Recipes Portuguese Custard Tarts (Pasteis de Nata) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For the Dough:
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup cold water
• 1 stick of high-quality unsalted butter (fully softened, divided)
• For the Sugar Syrup:
• 3/4 cup white sugar
• 1/4 cup water
• 1 tablespoon water
• 1 cinnamon stick (optional)
• 1 lemon, zested in large strips (optional)
• For the Custard Base:
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract (optional)

Instructions

In a bowl, combine flour, salt, and cold water. Mix with a wooden spoon until the dough combines and away from the sides of the bowl. deDough should be sticky, you can use more flour or water to achieve your desired stickiness.

Transfer dough to a floured surface. Dust over the top a bit more flour. To form a round shape, knead for a minute or two. Cover for 15 to 20 minutes and set aside.

Roll in a 1/8 inch thick square dough, dust as required with flour. The dough should still be sticky by now.

Spread one-third of the butter across 2/3 of the plate, leaving a 1/2 inch border. Use a silicone spatula. Flip the side over the center of the square and fold it like a letter to the opposite end. Trim the edges as appropriate.

Turn dough from the counter with a bench scraper, dust it with flour. Sprinkle over and flip with more flour. Roll dough into a 1/8-inch rectangle that extends the edges carefully when necessary. Spread another one-third of the butter over two-thirds of the dough. Fold into thirds. Transfer to a lined baking sheet and freeze for approximately 10 minutes until the butter is mildly chilled.

Spread the flour and roll the dough over 1/8 inch thick in a square. Put the rest of the butter in the dough and leave the border 1 to 1 1/2 "on the top side. Roll the dough from the lower side into a log. Dust and polish, if required, end with more flour, stick on the plastic wrap and cool for at least 2 hours, preferably overnight.

In a pot, add 1/4 cup of sugar, plus 1 tbsp water, cinnamon, and zest of lemon. Stir it over medium heat, until syrup reaches between 210 to 215 degrees F (100 ° C). Take it out of the heat.

Preheat oven 550 degrees F (288 ° C). Grease a muffin tin of 12-cup.

In a cold pot, whisk together flour, salt, and cold milk very carefully. Cook over medium heat until the milk thickens for about 5 minutes, whisking constantly. Remove from heat for at least ten minutes and let it cool down.

In the cooled milk, whisk egg yolks. Add the extract of sugar syrup and vanilla. Combine to mix. Put the custard into a cup of measurement glass.

Remove the wrap the dough and cut the ends into uneven bits. Score log in twelve even pieces with a knife.

In each muffin cup, place a piece of dough. Dip your thumb in cold water lightly. Push the thumb into the middle of the swirl; push the bottom and the cup's sides to the top for at least one-eight inch. Fill custard for every cup 3/4 of the way.

Bake for about 12 min in a preheated oven until the pastry is browned and bubbled and blistered. Briefly cool tarts and serve warm.

It is hard to think about improvement on a moist and tender coffee cup with a sweet crumb top, but when you add fresh strawberries to the batter, that favorite dessert has a whole new look to taste. The food for that cake is an easy and delicious way of springtime enjoying fresh strawberries. It is surrounded by a crumb of butter, whether or not with chopped pecans or walnuts.

I even have a particular way in which I enjoy my cake. Eating coffee cake is so comforting. I’m happy to use it on a beautiful floral vintage plate, slightly warmed with a cup of tea while I look at the beauty of the morning from my window. This coffee cake with a beautifully dense but light cake, a fresh layer of strawberry, and the final crumb sugar is the perfect topping. You’ll love this cake if you enjoy strawberries and coffee.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 12

Ingredients:

¼ cup butter

¾ cup white sugar

1 egg

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ cup milk

1 ½ cups thinly sliced strawberries

½ cup all-purpose flour

½ cup white sugar

¼ cup butter softened

¼ cup flaked coconut

Directions:

Preheat the oven about 175 degrees C. Grease a 9-inch pan.

In a bowl, beat 1/4 cup of butter, add 3/4 cup of sugar and egg. Beat until fully blend.

Mix 1/2 c of flour, baking powder, and salt in a separate bowl. Mix flour mixture in a butter mixture, alternating with milk. Pour the batter into the pan.

Set strawberries on top of the batter.

Mix 1/2 c of flour, 1/4 c of sugar, and coconut in a bowl. Put the strawberries on top.

In the preheated oven, bake the cake for approximately 35 minutes, and then check if the clean whether the toothpick inserted into the middle of the cake comes out clean.

Fresh Strawberry Coffee Cake

Rebecca It is hard to think about improvement on a moist and tender coffee cup with a sweet crumb top, but when you add fresh strawberries to the batter, that favorite… Main Dish Recipes Fresh Strawberry Coffee Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ cup butter
• ¾ cup white sugar
• 1 egg
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup milk
• 1 ½ cups thinly sliced strawberries
• ½ cup all-purpose flour
• ½ cup white sugar
• ¼ cup butter softened
• ¼ cup flaked coconut

Instructions

Preheat the oven about 175 degrees C. Grease a 9-inch pan.

In a bowl, beat 1/4 cup of butter, add 3/4 cup of sugar and egg. Beat until fully blend.

Mix 1/2 c of flour, baking powder, and salt in a separate bowl. Mix flour mixture in a butter mixture, alternating with milk. Pour the batter into the pan.

Set strawberries on top of the batter.

Mix 1/2 c of flour, 1/4 c of sugar, and coconut in a bowl. Put the strawberries on top.

In the preheated oven, bake the cake for approximately 35 minutes, and then check if the clean whether the toothpick inserted into the middle of the cake comes out clean.

These Crispy Coconut Cookies are another wonderful cookie recipe that I found while searching on the internet. I love to stumble over traditional cookie recipes like this, and these Crispy Coconut Cookies are lightweight, perfectly crispy and buttery. They are distributed as they baked by the addition of butter and relatively low quantities of flour so that when they take out from the oven they are completely cool and tight on the edge and slightly chewy to the center thanks to those rolling oats and coconut.

These cookies have a delicious flavor and chewiness of brown sugar and sweetheart. The coconut gives a great texture and makes them super soft, then slightly subdued. The coconut gives not only an enormous taste but also a chewy texture that makes a thin, soft, and bendable cookie. And even a few days later (when it last that long), the cookies remain soft and chewy. We hope you will enjoy while eating the cookies as much as we do.

Ingredients:

½ cup butter

½ cup packed brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup crushed cornflakes cereal

1 cup rolled oats

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

1 ⅓ cups flaked coconut

Directions:

Preheat the oven about 175 degrees C (350 degrees F).

Toss the butter, brown sugar, and white sugar in a large bowl together until smooth. Mix the egg and vanilla. Sift the flour, baking soda, salt, and baking powder, and add to the creamy mix. Add oatmeal, coconut and cereal crushed, and mix.

On a cookie sheet, place the dough by tsp. must be 2 inches of cookies apart. In the preheated oven, baked the cookies for about 10 to 12 minutes. Put cookies on the edges and the bottom should be light brown. Remove from the baking sheet to cool on wire racks.

Chewy Crispy Coconut Cookies

Rebecca These Crispy Coconut Cookies are another wonderful cookie recipe that I found while searching on the internet. I love to stumble over traditional cookie recipes like this, and these Crispy… Main Dish Recipes Chewy Crispy Coconut Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup butter
• ½ cup packed brown sugar
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup crushed cornflakes cereal
• 1 cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 ⅓ cups flaked coconut

Instructions

Preheat the oven about 175 degrees C (350 degrees F).

Toss the butter, brown sugar, and white sugar in a large bowl together until smooth. Mix the egg and vanilla. Sift the flour, baking soda, salt, and baking powder, and add to the creamy mix. Add oatmeal, coconut and cereal crushed, and mix.

On a cookie sheet, place the dough by tsp. must be 2 inches of cookies apart. In the preheated oven, baked the cookies for about 10 to 12 minutes. Put cookies on the edges and the bottom should be light brown. Remove from the baking sheet to cool on wire racks.