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1 REALLY RIPE FROZEN BANANA (CUT INTO 3)

4-5 MEDIUM SIZED STRAWBERRIES (CUT IN HALF)

1 CUP MILK

1/2 CUP VANILLA YOGURT

1 tsp VANILLA EXTRACT

1 Tbsp MAPLE SYRUP

• PUT ALL INGREDIENTS IN A BLENDER. • BLEND AT LOW SPEED FOR 1 MINUTE, THEN TURN SPEED UP TO MEDIUM AND BLEND FOR ANOTHER 2 MINUTES.

• SERVE IMMEDIATELY

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4 EGGS

3 TBSP BUTTER

CHOPPED CHIVES (OPTIONAL)

• IN A BOWL, BEAT THE EGGS. ADD A PINCH OF SALT AND BEAT AGAIN.

• WARM A NON-STICK PAN ON THE STOVE, KEEP HEAT ON MEDIUM-LOW, ADD BUTTER.

• ONCE BUTTER IS MELTED, POUR THE EGGS INTO THE PAN.

• LET IT SIT ON THE PAN FOR 30 SECONDS, USING A WHISK MIX THE EGGS.

• REMOVE FROM PAN AND SERVE IMMEDIATELY. TOP WITH CHOPPED CHIVES, IF YOU WANT.

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Matzo Ball Soup Recipe

Ingredients:

For the Matzo Balls:

1 cup matzo meal (can be found at any grocery store!)

3-4 eggs

1/4 cup vegetable oil

1/4 cup water or chicken broth (broth gives it more flavor)

Salt, pepper, and garlic powder to taste

1 tablespoon fresh parsley, chopped (optional but recommended)

1/4 teaspoon baking powder

For the Soup:

6 cups chicken broth

2-3 medium carrots, sliced into rounds

2 celery stalks, sliced

1 white or yellow onion, chopped

2 cloves garlic, minced

Salt and pepper, to taste

Instructions:

1. Prepare the Matzo Balls:

In a large bowl, whisk together the eggs, vegetable oil water (or broth), salt, pepper, and any optional seasonings

Add the matzo meal and baking powder, and stir to combine. The mixture should be thickish.

Cover the bowl and refrigerate the mixture for at least 30 minutes. (The longer you refrigerate the mixture, the more flavorful it will be!)

2. Form the Matzo Balls:

After chilling, wet your hands with water and shape the matzo mixture into 12-16 balls, about 1-inch in diameter (they will expand slightly when cooked).

3. Cook the Matzo Balls:

Bring a large pot of water to a boil. Once boiling, reduce the heat to a simmer and gently drop the matzo balls into the water. (TIP: salt your water AFTER the water is already boiling. When you salt it before, it takes longer to boil.)

Cover the pot and simmer for 20-25 minutes and have expanded in size.

Remove from heat and set aside for later.

4. Prepare the Soup:

In a large pot, heat the chicken broth over medium heat. Add the carrots, celery, onion, and garlic. Bring to a simmer and cook for about 10 minutes, or until the vegetables are tender.

Season with salt and pepper to taste. (I also like to add fresh dill during this step but it is not necessary.)

5. Assemble the Soup:

Carefully add the cooked matzo balls to the soup, and let them simmer in the broth for 5-10 minutes to soak up the flavors.

6. Serve:

Ladle the soup and matzo balls into bowls, garnish with extra fresh parsley or dill if desired, and serve hot.

Enjoy your comforting, homemade, GORGEOUS matzo ball soup!

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Use your favorite Pancake mix

Spray skillet and heat

Pour 1/4 pancake mix onto skillet

As pancake mix is bubbling pipe Nutella all around

Flip over, cook for additional 20-30 seconds

Enjoy with strawberries or any other fruit!

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Ms.Melanie's Chocolate Bar Chunk Cookies

Ingredients:

½ pound unsalted butter at room temperature (2 sticks)

1 cup light brown sugar, packed

½ cup granulated sugar

2 tsp. pure vanilla extract

2 large eggs at room temperature

2 cups flour

1 tsp. baking soda

1 tsp. kosher salt

20 oz. chocolate bars (4-5 bars)

Directions:

1. Cream the butter and two sugars until light and fluffy in a bowl or an electric mixer  fitted with the paddle attachment.

2. Add the vanilla then the eggs, one at a time, and mix well.

3. Sift together the flour, baking soda and salt in a separate bowl.

4. Add the dry ingredients to the wet ingredients with the mixer on low (mix only until  combined).

5. Chop or break up 20 oz of chocolate (4-5 bars) of your choice.

6. Cover the batter and place it in the fridge for at least 2 hours.

7. Preheat the oven to 350.

8. Bake for 10 minutes (cookies may look undone) and allow them to fully cool on the  tray.

9. Sprinkle sea salt on top of each cookie!

NOTES:

- I use Lindt chocolate bars (3 milk and 2 dark).

- The longer you leave the batter in the fridge, the better!

- It will seem like too much chocolate for the batter, but it isn’t!

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1/2 lb ground beef

1/2 lb ground pork

1/2 cup bread crumbs

2 eggs

1-2 cloves of garlic, minced

1/2 cup grated pecorino or parmesan cheese

salt/pepper

olive oil

Combine all ingredients except olive oil in a bowl. Roll into loose balls.

Heat olive oil in a pan and drop balls into oil. Brown all over. If making to serve with pasta, heat sauce in a pot, drop browned meatballs in sauce and let simmer 30 minutes. Serve sauce and meatballs over pasta :)

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This is our traditional soup, everybody loves it and I encourage you to try it at home ..

very easy , very filling, very yummy

Has protein, carbs, and vegetables

(it’s one whole meal)

In a saucepan mix

1 cup of Small cubes of beef

1 onion

Add salt, pepper, half a teaspoon of turmeric, half a teaspoon of cinnamon

Stir for 5 mins until meat starts to cook then,

Add tomato sauce (fresh tomatoes blended)

One tbsp of tomato paste

Boiling water

When everything boils add

1/4 cup fresh parsley

1/4 cup Chickpeas

One cup orzo pasta

When orzo pasta is ready sprinkle some dried mint on top

When we serve we squeeze lemon if you like the taste

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Libyan soup

This is our traditional soup, everybody loves it and I encourage you to try it at home ..

very easy , very filling, very yummy

Has protein, carbs, and vegetables

(it’s one whole meal)

In a saucepan mix

1 cup of Small cubes of beef

1 onion

Add salt, pepper, half a teaspoon of turmeric, half a teaspoon of cinnamon

Stir for 5 mins until meat starts to cook then,

Add tomato sauce (fresh tomatoes blended)

One tbsp of tomato paste

Boiling water

When everything boils add

1/4 cup fresh parsley

1/4 cup Chickpeas

One cup orzo pasta

When orzo pasta is ready sprinkle some dried mint on top

When we serve we squeeze lemon if you like the taste

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Get 2 pieces of bread and slice bananas into coin shape. Spread peanut butter on the bread and use the bananas to make a face shape. You can use raisins or chocolate chips for details. I eat this for breakfast everyday!

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I love my Grandma Ferns apple cake because she makes it special for me on most holidays. It is very yummy and has become a tradition in my family

Ingredients:

3 cups flour

2 cups sugar

2 tablespoons orange juice

½ teaspoon vanilla

4 eggs

¼ teaspoon baking powder

1 cup oil

6-7 Cortland apples

cinnamon and sugar

(Rome or Granny)

Preheat oven to 350 degrees. Spread a small amount of oil over the bottom and sides of a large glass pyrex (rectangle).

Peel the skin off the apples and cut into eighths. Soak the apples in a bowl of cold water so they won't turn brown.

Use a large bowl and a wooden spoon to mix the flour, sugar, eggs, oil, vanilla, baking powder, and orange juice. The mixture will be some slightly sticky.

Using a spatula spread a thin layer of batter on the bottom or the pyrex.

Drain the water from the apples.

Pour a mixture of apples and cinnamon over the apples.

Place the apples on top of the layer of batter. Using a spatula cover the apples with the remaining batter. Sprinkle the top with a mixture of sugar and cinnamon. Bake at 325 degrees for 1 ½ hours.

Serves 12-16

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Most of the eggplant never makes it to the table as it gets eaten while it cools.

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Olivia loves skinny eggplant. We have found the Chinese eggplant is skinny and sweeter than traditional Italian or the smaller graffiti eggplant. All will work so grab your favorite and start dipping. This recipe is so simple even young kids can make this themselves!

Ingredients:

1-2 eggplants, peeled and cut into thick rounds

1.5-2 C seasoned Italian bread crumbs

1egg

2Tbsp milk

1c flour

1/2c olive oil

Directions:

1. Set up three bowls. First with flour, second with egg and milk mixed together, third with bread crumbs.

2. Dip each piece of eggplant in flour, egg, and bread crumbs. Shake of excess off before dipping into next bowl. Place on a baking sheet.

3. Brush each eggplant slice with olive oil on both sides.

4. Bake in 420 degree oven for 15-20 min or until starting to brown. Flip with tongs and bake another 10 min until other side browns.

5. Cool on a vented rack so they stay crispy while they cool. Serve plain or with a side of marinara for dipping.

This is a wonderful Veggi snack! This can easily be turned into eggplant Parmesan by topping with sauce and mixture of cheeses.

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Strawberry Banana Smoothie

1 REALLY RIPE FROZEN BANANA (CUT INTO 3)

4-5 MEDIUM SIZED STRAWBERRIES (CUT IN HALF)

1 CUP MILK

1/2 CUP VANILLA YOGURT

1 tsp VANILLA EXTRACT

1 Tbsp MAPLE SYRUP

• PUT ALL INGREDIENTS IN A BLENDER. • BLEND AT LOW SPEED FOR 1 MINUTE, THEN TURN SPEED UP TO MEDIUM AND BLEND FOR ANOTHER 2 MINUTES.

• SERVE IMMEDIATELY

** If you want to make this a little more fun, you can substitute Vanilla Yogurt with Vanilla Ice Cream :)

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SCRAMBLED EGGS

4 EGGS

3 TBSP BUTTER

CHOPPED CHIVES (OPTIONAL)

• IN A BOWL, BEAT THE EGGS. ADD A PINCH OF SALT AND BEAT AGAIN.

• WARM A NON-STICK PAN ON THE STOVE, KEEP HEAT ON MEDIUM-LOW, ADD BUTTER.

• ONCE BUTTER IS MELTED, POUR THE EGGS INTO THE PAN.

• LET IT SIT ON THE PAN FOR 30 SECONDS, USING A WHISK MIX THE EGGS.

• REMOVE FROM PAN AND SERVE IMMEDIATELY. TOP WITH CHOPPED CHIVES, IF YOU WANT.

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Hope you enjoy! 🇦🇱

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Arepas de Queso: Evan’s Family’s Breakfast Favorite!

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Arepas de Queso: Evan’s Family’s Breakfast Favorite!

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Arepas de queso are a beloved Colombian dish and a favorite in our home. My son Evan loves helping me make them—and eating them even more! With their crispy outside and gooey, cheesy center, they’re always a hit. Here’s how we make them!

Homemade Colombian Arepas de Queso Recipe

Ingredients (makes 6-8 arepas):

• 2 cups precooked cornmeal (masarepa; yellow or white, like P.A.N. brand)

• 2 cups warm water or milk

• 1/2 teaspoon salt

• 1 cup shredded mozzarella or queso fresco (or a mix of both)

• 1 tablespoon butter (optional, for extra flavor)

• Extra butter or oil for cooking

Step-by-Step Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the cornmeal and salt. Gradually add the warm water or milk while mixing with your hands or a spoon until the dough comes together.

• Knead the dough for 2-3 minutes until smooth and pliable. If it feels too dry, add a bit more water; if too sticky, sprinkle in more cornmeal.

2. Incorporate the Cheese:

• Add the shredded cheese to the dough and knead until well distributed. For an extra rich flavor, mix in 1 tablespoon of butter.

3. Shape the Arepas:

• Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it gently into a disc about 1/2 inch thick.

4. Cook the Arepas:

• Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

• Place the arepas on the hot surface and cook for about 5-7 minutes on each side, until golden brown and slightly crispy. The cheese may melt and ooze slightly—this is part of the charm!

5. Serve Warm:

• Serve the arepas hot with butter on top, or pair them with a cup of Colombian hot chocolate or coffee for the perfect breakfast.

Tips:

• For a gooier center, press a little extra cheese into the middle of the dough before forming the discs.

• If you want to grill or bake the arepas instead, brush them with oil first and cook at 375°F (190°C) for about 20 minutes, flipping halfway through.

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Ingredients:

1 (12 ounce) package English muffins, split (can be original or whole wheat)

1 (14 ounce) can/container of pizza sauce

1 (8 ounce) package shredded mozzarella cheese (can be switched to non-dairy cheese)

OPTIONAL: 1 (8 ounce) package sliced pepperoni (or any toppings of preference)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place English muffin halves, cut-sides up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each muffin; top with mozzarella cheese. Place toppings of choice and distribute evenly.

3. Bake in the preheated oven until cheese melted, about 10 minutes.

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Make-your-own mini pizzas made with English muffins are a fun meal for birthday parties or afternoon snacks.

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Chicken Adobo is the national dish of the Philippines and a staple of every Filipino household. Ciara Luna loves it so much that she gets excited every time she sees me the chicken marinate the day before.

Filipino Chicken Adobo Recipe

Prep time 5 minutes

Cook time 42 minutes

Serves 4 to 6

Ingredients

5 cloves garlic

3 pounds bone-in chicken thighs, drumsticks, or a combination

1/2 teaspoon kosher salt

1 tablespoon

neutral oil, such as canola

3 dried bay leaves

2 teaspoons whole black peppercorns

2 cups water

1/2 cup soy sauce

1/3 cup can vinegar (can substitute with rice vinegar or apple cider vinegar)

3 tablespoons oyster sauce

Steamed white rice, for serving

Instructions

1. Smash and peel 5 garlic cloves. Pat 3 pounds chicken thighs, drumsticks, or a combination dry with paper towels. Season all over with 1/2 teaspoon kosher salt.

2. Heat 1 tablespoon neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in 2 batches, add the chicken to the pot (skin-side down if using thighs). Sear until browned on all sides, about 6 minutes per batch (reduce the heat as needed if starting to burn). Transfer to a plate.

3. Place the garlic, 3 dried bay leaves, and 2 teaspoons whole black peppercorns in the pot. Stir until the garlic cloves and peppercorns are slightly toasted and fragrant, 30 seconds to 1 minute. Add 2 cups water, 1/2 cup soy sauce, 1/3 cup cane vinegar, and 3 tablespoons oyster sauce. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

4. Return the chicken and any accumulated juices on the plate to the pot, arranging the chicken in a single layer (skin-side down if using thighs). Bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered until the chicken registers at least 165ºF in the thickest part, flipping each piece over halfway through, about 20 minutes total. When the chicken is almost ready, arrange a rack in the upper-third of the oven and heat the oven to broil. Line a rimmed baking sheet with aluminum foil.

5. Using tongs, transfer the chicken (skin-side up if using thighs) to the baking sheet. Continue to let the sauce simmer on the stove. Broil the chicken until browned on top, about 3 minutes. Remove the chicken from the oven, flip each piece, and brush with some of the sauce from the pot. Return the chicken to the oven and broil until browned on the second side, about 3 minutes more. Remove and discard the bay leaves if desired. Serve with steamed white rice and drizzle heavily with the sauce.

Recipe Notes

Make ahead: Adobo actually tastes better made up to 1 day ahead; let cool and refrigerate the sauce and chicken together in an airtight container. Reheat covered on the stovetop over low heat until warmed through.

Storage: Chicken and sauce can be refrigerated together in an airtight container for up to 5 days or frozen for up to 2 months. Thaw in the refrigerator or microwave and reheat in a covered pot over low heat until heated through.

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・Cook rice.

・Cut vegetables and meat into bite-size pieces.

・Sauté the vegetables and meat in a pot.

・Pour water into the pot and simmer.

・Turn off the heat and add curry roux.

・Simmer again.

・Serve the curry over rice.

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JAPANESE CURRY A delicious aroma symphony

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Here we introduce the characteristics of Japanese-style curry that no other curry in the world has.

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 Yingjie's favorite vegetable dish--garlic broccoli 

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1 Wash the broccoli, blanch for 2 minutes, and remove the shower.

2 Finely chop the garlic and set aside.

3 Mix starch, salt and drinking water well and set aside.

4 Heat the pot, pour in the cooking oil and sauté the minced garlic until fragrant.

5 Pour in the starch water and stir until the juice is thick.

6 Pour in the broccoli and stir-fry quickly and evenly out of the pan

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In France, and especially in Brittany, we love salted butter, and I often bake the traditional Breton cake with my Granny Monique!

I hope you enjoy this recipe!

Here's a tip: it's even better if you leave it to stale for 3-4 days!

Romy

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A pastry that has been delighting Bretons (and not only) for generations: the Breton Cake! It is prepared like a shortcrust pastry, and baked in a cake pan.

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Servings: 12-16

Difficulty: Medium

Prep time: 25 minutes
Cooking time: 25-30 minutes

For the syrup/serbet

450 g sugar (2 cups + 2 tbsp)
340 ml water (1,5 cups)
Lemon

For the baklava

200 g butter

25 sheets of phyllo dough

200 g pistachio, roughly chopped

Ice cream, optional for serving

- Preheat the oven to 170 degrees (340F) on upper and lower
heat without fan.

- Combine the sugar and water in a saucepan and bring to
boil over medium-high heat stirring until sugar dissolves. Make
sure that the sugar melts completely before water starts to
boil. Otherwise, sugar might be crystallized after syrup cools
down.

- When it boils, lower the heat and simmer, uncovered, for
about 10-11 minutes.

- The syrup is ready, add a few drops of lemon and set aside
to cool at room temperature.

- To make the baklava, melt the butter on low heat in a
saucepan without stirring to have clarified butter. After butter
melted, remove from heat, and take out the foam that is
formed on top of the butter. This is the milk part of the butter
which will reduce the crunchiness of baklava and will get
caramelized in the oven and leave small brown dots.

- Then slowly pour the clear butter in a small bowl and leave
the milk part in the saucepan if there is any.

- Before starting it is better to sharpen your knife because you
are going to need a sharp knife to cut the baklava.

- Place a phyllo sheet on your work surface and trim the phyllo
according to your round tray’s bottom (around 30 cm/ 12 in).
Cut the trimmed pieces into small pieces.

- Butter your tray and place three round shaped sheets and
brush with the butter.

- After three round shaped layers place the scraps as three
layers and butter again.

- Then continue with one round shaped sheet and 2 layers of
scraps and butter.

- After using 10 of round shaped sheets, it is time for
pistachio!

- Place the pistachios on top of the sheets and leave some
space from the edges.

- Then continue layering the sheets with the same order. For
the top part make sure that you are using more round shaped
sheets to make baklava more beautiful (that is why we used
more scraps than round ones for the bottom part).

- After all phyllo dough is finished tuck the layers with the
back of a knife or a wooden knife.

- Using a sharp knife, cut the baklava into 12 slices like you are
cutting pizza.

- After cutting, squeeze the slices from the sides with two
fingers to give the perfect baklava shape.

- Brush all the remaining butter on top of the baklava,
especially the edges and centre.

- Bake for about 25-30 minutes in total. First, place the
baklava on the middle rack of your oven for 10 minutes. Then,
transfer it to the bottom of the oven for 8 minutes. Finally,
again the middle rack until it is golden.

- Take out from the oven and pour over the syrup.

« Let it cool down and soak all the syrup about one hour at
room temperature.

- It is ready to eat and enjoy and try atleast one slice with ice
cream. Bon a petit or afiyet olsun as we Say in Turkish.

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Challah for Friday nights in Alana’s family

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Challah for Friday nights in Alana’s family

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On Friday nights our family celebrates the Jewish holiday of Shabbat by lighting candles, saying prayers and eating challah (a delicious bread that is excellent for eating on its own or using to make French toast!). There are many recipes for making challah, but this one is from the New York Times.

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Cut the fish cakes into bite-sized pieces, slice the onion thinly, and chop the green onion into small pieces.

Pour 1.5 cups of water into a pot and add the rice cakes. Bring to a boil.

Once the rice cakes become soft, add the fish cakes and onions. Then, add 2 tablespoons of soy sauce, 0.5 tablespoons of minced garlic, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce. Let it simmer.
*If you don’t have oyster sauce, you can substitute it with soy sauce.

As the broth reduces, add the green onions.

Add 0.5 tablespoons of oligosaccharide syrup(or corn syrup), a pinch of sesame seeds, 0.5 tablespoons of sesame oil, and a moderate amount of ground pepper. Mix well.

Simmer until the broth is thick and slightly reduced.

Soy sauce tteokbokki is ready to serve!

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Roht is a beloved Afghan sweet bread, cherished for its fluffy texture and fragrant aroma. Its delightful blend of cardamom and rich butter make each bite a flavorful experience. Traditionally enjoyed with a warm cup of chai, Roht is a symbol of hospitality and togetherness in Afghan culture.

Below is the recipe:

For 12 Servings:

Ingredients

½ cup whole milk, lukewarm

1 teaspoon yeast

½ cup neutral flavored oil

2 tablespoons full-fat yogurt

1 large egg, whisked

2 cups all-purpose flour

⅔ cup granulated sugar

1 teaspoon ground cardamom

1 teaspoon baking powder

½ teaspoon sesame seeds

½ teaspoon nigella seeds

Instructions

In a large bowl, whisk together lukewarm milk and yeast. Set it aside for 5 minutes (the mixture should become foamy).

Add oil, yogurt, and egg to the milk mixture and mix well. Add flour, sugar, cardamom, and baking powder. Knead the mixture together until a smooth dough is formed, about 10 minutes.

Transfer the dough to an oiled bowl, cover, and set aside for one hour.

Preheat oven to 350°F and set aside an aluminum foil lined 9×13-inch pan (or two 9-inch round pans) brushed with oil.

Using oiled hands, gently transfer the dough to the prepared pan and spread it out evenly to the edges. The dough should be approximately ¼-inch thick. Use a fork to prick holes over the surface, and sprinkle with sesame and nigella seeds. Gently pat down the seeds.

Bake the Roht until golden brown, about 25 to 30 minutes. Cool completely. Slice and store in an airtight container at room temperature.

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Beef Kofta Kebabs with Tzatziki Sauce

These arent your usual kebabs! My Beef Kofta Kebabs with

Tzatziki Sauce are bursting with flavor and protein.

Course: Entree Cuisine: Middle Eastern

Servings: 6 (Make 10 large or 12 small kebabs)

Calories: 241kcal

Equipment

• Grill pan

Ingredients

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Kebabs:

• 12 small onion, cut into chunks

Notes

Beef, lamb or a mixture of beef and lamb is traditional for this

dish. However, you can also make these kebabs with ground

turkey or chicken.

• 3 cloves garlic

• / cup parsley

• 1 /2 pounds grass-fed lean ground beef (l use 90% lean)

• 2 teaspoons ground cumin

• 2 teaspoon ground coriander

• % teaspoon allspice or cinnamon (optional)

• 1 1 teaspoon salt

• 12 teaspoon pepper

• Olive oil, for brushing the grill

• Flat bread and sliced vegetables like cucumber, tomato and

onion for serving (optional)

Tzatziki sauce:

.1 cup plain reduced fat Greek yogurt

• 1/2 cup grated cucumber, squeezed dry

• 1 clove garlic, grated or minced

• 1 teaspoon lemon juice

• 1 teaspoon fresh mint or dill (or % teaspoon dried)

• Pinch of kosher salt

Instructions

1.Add the onion, garlic, and parsley to a mini food processor

and process until finely chopped. If you don't have a food

processor, you can grate the onion on a box grater and

finely chop the garlic and parsley with a knife.

2. Transfer the mixture to a large bowl and add the ground

beef, cumin, coriander, allspice (or cinnamon), salt, and

pepper. Mix until combined.

3. Divide the mixture into 8 roughly even balls. Mold each ball

around the pointed end of a skewer, making an oval kebab

that comes to a point just covering the tip of the skewer. If

using wooden skewers, soak them in water for 15 minutes

before threading the meat onto them

4. Heat a grill pan over medium high heat or prepare a grill.

Brush the pan lightly with olive oil. Grill the kebabs, turning

occasionally, until brown all over and cooked through, about

10 minutes. Transfer to a serving platter and serve with

tzatziki sauce, flat bread and sliced vegetables like

cucumber, tomato and onion

5. To make the tzatziki sauce, mix all of ingredients together in

a bowl. Refrigerate until ready to serve

You can make baked kofta kebabs in the oven if you don't have a

grillor grill pan. Bake them on a sheet pan at 400F for about 15-

18 minutes until cooked through. You can turn on the broiler at the

end for 2-3 minutes to brown them a little more. If baking in the

oven, skewers are optional.

Serve the kebabs

on a platter with tzatziki sauce and pita bread,

also arrange sliced vegetables like cucumber,tomato and red

onion on the platter. You can also serve them with additional dips

like hummus and baba ganoush (Mediterranean eggplant dip)

Nutrition

Serving: 2 kebabs + sauce | Calories: 241kcal | Carbohydrates: 4g

Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat

0.4g I Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg

Sodium: 579mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g I Vitamir

A: 324Iu | Vitamin C: 7mg| Calcium: 79mg 1 Iron: 3mg

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Recipe for Bulgarian mish mash (egg dish) by Joyce’s father

https://search.app/ABjmxdV3hqQbb5uk7

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Ingredients

Dough:

400 g plain flour

140 g powder sugar

1 package baking powder

3-4 tbsp cocoa

1 pc yolk

250 g  butter

Filling:

500 g fine lumpy cottage cheese

250 g soft cream cottage cheese

180 g powder sugar

1 package vanilla sugar

3 pcs egg yolks

4 pcs           egg whites

Steps:

1.  Mix all the ingredients for the dough together in one bowl and knead by hand until stiff. Then put in the fridge for about 15 minutes.

2. While the dough is cooling in the fridge, prepare the filling. Mix the cottage cheese, powder sugar, vanilla sugar and egg yolks.

3. Beat the egg whites with a mixer until stiff, then mix into the cheese filling by hand.

4. Grease a baking sheet with butter and flour or line it with baking paper.

5. Take the dough out of the fridge and grate half of the dough on a baking sheet.

6. Then pour the whole cheese filling over the dough and spread well to the edges.

7. Grate the other half of the dough for the filling and bake in a preheated oven at 180 °C for about 30-40 minutes.

Enjoy your cake :-)

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Mushroom soup with some garlic and salt and pepper.

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Sauerkraut and mushroom pierogi (dumplings)

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Sauerkraut and mushroom pierogi (dumplings)

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These dumplings are always served in Poland for Christmas Eve. In Poland we eat vegetarian dishes for Christmas Eve including fish. We suppose to serve 12 dishes on that occasion. Thankfully each side dish add to the count.

Recipe follows.

You make a dough for your dumplings with very warm water, flour, butter/oil, salt.

You make your filling with sauerkraut, mushrooms, herbs and onions. You fill your dumplings and then boil them. You serve them with sautéed onions on top. These dumplings can be also topped with sauteed bacon, but not on vegetarian Christmas Eve. ’Smacznego’ means Bon Appetit in Polish!

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Sauerkraut and mushroom pierogi recipe. Authentic pierogi recipe with sauerkraut, fresh cremini mushrooms, dried porcini mushrooms and onion filling.

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These are some of Hudson’s and his sisters favorite treats. They are a yummy healthy option to munch on and fun to make! I have been making these since Hudson was just 2 years old and they are a family favorite!

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Ingredients

2 cups of rolled oats

1/2 cup of peanutbuttet (you can sub for any nut or seed oil)

2 ripe bananas approximately 1 1/4 cup mashed

1/2 cup of chocolate chips or sweetened carobs

1/3 cup shredded zucchini (remove excess moisture)

Instructions

Step 1. Preheat oven to 350

Step 2. Grate zucchini you will need 1/3 cup

Step 3. Remove moisture from zucchini shreds by pressing them between paper towels

Step 4. In large mixing bowl add all ingredients and mix until fully combined

Step 5. Scoop about 16 small balls of cookie dough, and place them on baking tray with parchment paper or a nonstick cookie sheet. Press each ball down to form cookie shape.

optional- top with extra chocolate chips if desired

Step 6. Bake for 12-15 minutes or until golden brown.

Store leftovers in refrigerator.

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Kichuri

Vegetarian main dish, Indian

Serves 4

Ingredients

1 cup rice

1 cup red lentils (masoor dal)

1 chili pepper

½  onion, chopped

½ cup peas

¼ teaspoon turmeric

1 Tablespoon of ghee

1 medium tomato

About 1 teaspoon or to taste of salt

1 tablespoon of chopped fresh cilantro

Directions

1. Put the lentils and rice in a pot and wash them

2. Cover with about 2 ½ cups of water

3. Add the turmeric and chili pepper

4. Bring it to a boil and let simmer with a cover until the lentils are dissolved and rice  is soft, about 30 minutes, whisking occasionally

5. Add the chopped onion, tomato and peas

6. Remove  chili pepper

7. Add ghee, cilantro, and salt, stir and check for taste

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Kichuri

Vegetarian main dish, Indian

Serves 4

Ingredients

1 cup rice

1 cup red lentils (masoor dal)

1 chili pepper

½  onion, chopped

½ cup peas

¼ teaspoon turmeric

1 Tablespoon of ghee

1 medium tomato

About 1 teaspoon or to taste of salt

1 tablespoon of chopped fresh cilantro

Directions

1. Put the lentils and rice in a pot and wash them

2. Cover with about 2 ½ cups of water

3. Add the turmeric and chili pepper

4. Bring it to a boil and let simmer with a cover until the lentils are dissolved and rice  is soft, about 30 minutes, whisking occasionally

5. Add the chopped onion, tomato and peas

6. Remove  chili pepper

7. Add ghee, cilantro, and salt, stir and check for taste

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Hwachae Recipe - Korean watermelon punch

Ingredients

4 cups of chopped fresh watermelon

1 ½ cups fresh fruit (berries, melon, etc)

1 can (14 ounces) fruit cocktail, drained

12 ounces carbonated beverage (Sprite, 7Up, etc)

14 ounces strawberry milk

1 cup ice cubes

Instructions

Place the chopped watermelon, additional fruit, and drained fruit cocktail in a large bowl. Stir to combine.

Pour the strawberry milk over the fruit. Add the ice and stir to combine. Finally, pour in the carbonated drink and stir gently to combine.

Serve immediately.

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This is a recipe from Emmy's (Mary Ellen) grandmother, who she is named after. It is our favorite mac & cheese!

Ingredients:

1 box elbow macaroni (or your favorite)

3 tbs butter

3 tbs flour

2 c milk

1 bag grated cheddar cheese

2 tsp nutmeg

2 tsp Coleman's dry mustard

2 dashes tabasco

2 tbs melted butter

1/2 seasoned bread crumbs

Instructions:

Cook macaroni, drain and rinse in cold water until not hot

Melt 3 tbs butter in saucepan

Add flour to butter and stir until paste (roux)

Add milk and stir until thickened to sauce - not too thick

Add nutmeg, dry mustard and tabasco

Add cheese and stir until melted

Put macaroni into a greased casserole, pour the sauce over the macaroni and mix

Mix bread crumbs with melted butter and sprinkle over mac & cheese

Bake at 350 for 30 minutes until bubbly and a little brown on top

Enjoy!!

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One of José María’s favorite dishes is the classic Sopa de Fideos, or Mexican Noodle Soup. This comforting soup is a beloved staple in Mexican households, cherished for its simplicity, flavor, and ability to bring families together around the table. Growing up, this dish was a constant in my home, and now it holds the same special place in ours. We enjoy it at least once a week, and it’s a joy to share this little taste of our culture. It’s made with just a few simple ingredients—pasta, tomatoes, and chicken broth—but it’s packed with flavor and warmth. Here’s the recipe to try in your own home.

Sopa de Fideos (Mexican Noodle Soup)

Ingredients

• 2 tablespoons vegetable oil

• 1 cup fideo pasta (or small pasta shapes like letters or shells)

• 4 ripe tomatoes (or one 15-ounce can of diced tomatoes)

• 1 small onion, roughly chopped

• 1 garlic clove

• 4 cups chicken broth (or vegetable broth for a vegetarian option)

• Salt and pepper to taste

• Fresh cilantro (optional, for garnish)

• Lime wedges (optional, for serving)

Instructions

1. Prepare the Tomato Base:

Blend the tomatoes, onion, and garlic in a blender until smooth. If using fresh tomatoes, you can strain the mixture to remove seeds and skins for a smoother soup (optional).

2. Toast the Pasta:

Heat the vegetable oil in a large pot over medium heat. Add the fideo pasta and stir frequently, toasting the noodles until they are golden brown. Be careful not to burn them.

3. Cook the Soup:

Once the pasta is toasted, pour in the tomato mixture. Let it simmer for 3–5 minutes to allow the flavors to develop. Then, add the chicken broth, stirring well. Bring the soup to a gentle boil.

4. Season:

Season with salt and pepper to taste. Reduce the heat and let the soup simmer for 10–15 minutes, or until the pasta is cooked through and tender.

5. Serve:

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Enjoy this warm and flavorful soup that brings a little piece of Mexico to the table!

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Ingredients:

6 potatoes, peeled

4 whole eggs

6 large pickles, cut into cubes

1 (15 ounce) can peas, drained

½ cup cubed fully cooked ham, or to taste

1 tablespoon chopped fresh dill, or to taste (optional)

½ cup mayonnaise, or to taste

Gather all ingredients. Bring a large pot of water to a boil.

Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.

Drain and slightly cool mixture.

Chop potatoes. Peel and chop eggs.

Mix potatoes, eggs, pickles, peas, ham, and dill together in a large bowl.

Stir in mayonnaise until salad is evenly coated.

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Ingredients:

6 potatoes, peeled

4 whole eggs

6 large pickles, cut into cubes

1 (15 ounce) can peas, drained

½ cup cubed fully cooked ham, or to taste

1 tablespoon chopped fresh dill, or to taste (optional)

½ cup mayonnaise, or to taste

Gather all ingredients. Bring a large pot of water to a boil.

Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.

Drain and slightly cool mixture.

Chop potatoes. Peel and chop eggs.

Mix potatoes, eggs, pickles, peas, ham, and dill together in a large bowl.

Stir in mayonnaise until salad is evenly coated.

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1 cup sugar

¾ cup butter, softened

1 egg

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ½ teaspoons vanilla

1 ½ - 2 cups flour

Mix, roll out dough, and cut into shapes with cookie cutters.

Space well on cookie sheets so they'll keep their shape.

Bake at 375° for 8-10 minutes.

Cool completely on wire racks, and decorate with icing and sprinkles

Makes about 4 dozen cookies.

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Ingredients:

250g fresh celery

120g carrots

1 clove of fresh garlic

1 tbsp of oyster sauce (or vegan oyster sauce, or even light soy sauce if you wish)

Salt to taste

How to Make Carrot and Celery Stir Fry

1. Wash the celery and carrots, peel the carrots

2. Cut the celery stalks on the bias (on the diagonal). Hold your knife diagonally across the celery stalk, and slice. Cutting on the bias gives you a larger piece of celery than simple slices, but still thin enough to use in stir fry recipes

3. Cutting carrots into a parallelogram shape

4. Thinly slice the garlic

5. Heat up your wok or a bigger pot (which would make stir fry easier, without spilling food left and right)

6. Add half tsp of cooking oil, let the oil heat up

7. Add in the sliced garlic, and let it cook for 30 seconds

8. Add in the carrots first, and cook for 1 min

9. Add in the celery, stir well, and let it cook for a further 2 mins

10. Add 1 tbsp of oyster sauce (or alternatives, vegan oyster sauce/ light soy sauce)

11. Stir well and let it cook for a further 30 seconds

12. Plate and serve

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Got Carrots and Celery? Try This Delicious Stir Fry - Lin’s Chinese Kitchen

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This recipe will show you how to make a quick, healthy and refreshing carrot and celery stir fry that’s perfect for any occasion.

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If you want to try a delicious and hearty dish from the Balkans, you should make Pastrmajlija – also known as North Macedonian Pizza.

It is made with a yeast dough similar to Italian pizza, but often has an oval boat-like shape and is usually topped only with meat and eggs, without any cheese or tomato sauce.

This recipe uses cut pork chops that are marinated in olive oil and spices. The result is a savory and tender pizza-like dish that is perfect when you’re looking for a filling comfort dish.

Ingredients

If you want to try this North Macedonian pizza recipe, here are the ingredients that you will need. It’s basically just a yeast dough with some toppings, so not too hard at all!

All-purpose flour – Unbleached. To make the pizza dough.

Instant yeast – Make sure the yeast hasn’t expired. Alternatively, you can also use active dry yeast.

Granulated sugar – To make the pizza dough and activate the yeast.

Salt – To enhance the overall flavor of the dough and to season the meat.

Olive oil – Adds moisture and flavor to the dough, plus a small amount to season the meat.

Lukewarm water – To make the dough; the water should be neither hot nor cold.

Eggs – One for the dough, 2-4 for the topping.

Pork Chops – Boneless pork chops or pork tenderloin, cut into small cubes. Alternatively, you can use chicken or turkey breast.

Paprika – To season the meat.

Chili flakes – To season the meat; adjust the amount to taste.

Black pepper – To season the meat.

Pastrmajlija (North Macedonian Pizza) - Recipes From Europe

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Traditional Macedonian Moussaka Recipe (Meat and Potato Casserole)

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Traditional Macedonian Moussaka Recipe (Meat and Potato Casserole)

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This moussaka recipe is a traditional Macedonian meat and potato casserole filled with seasoned ground beef, sliced potatoes, and tomato sauce held together by a rich and creamy custard. It’s Mediterranean soul food at its finest!

What Is Moussaka?

Moussaka is an eggplant or potato-based casserole from the Balkans and Middle East. Moussaka has layers of vegetables and a filling of saucy minced meat. You’ll find plenty of moussaka recipe variations out there, but in Macedonia, ground beef and potatoes are a must.

Ingredients You’ll Need

Potatoes – I use russets, but just about any potato works in this recipe. Feel free to use Idaho potatoes or Yukon golds.

Onions – Yellow onions or another mild onion are best.

Ground Beef – I like to use lean ground beef as it keeps the casserole from becoming too greasy. You can use other ground meat, like turkey or chicken if you prefer.

Tomato Paste – Or tomato purée.

Eggs and Milk – For the custard. You can use any milk you have on hand, whether that’s whole milk, 2%, etc.

Seasonings – I flavor my moussaka with garlic, paprika (sweet or smoked), salt, and pepper.

How to Make Macedonian Moussaka

Assembling moussaka is easy: it’s a layer of potatoes, a layer of ground beef, and repeat. Top that with a mixture of milk and eggs and bake! Here’s a breakdown of the steps to make it:

Par-boil the potatoes. First, boil sliced potatoes in salted water for 5 minutes. Afterward, drain and rinse the potatoes under cold water.

Sauté. Meanwhile, sauté onions in a skillet with oil, and add your ground beef. Let that cook while you break up the beef, making sure the meat gets nicely browned.

Season the beef. Stir in a little minced garlic, followed by the tomato paste. Next, add the seasonings and take the pan off the heat.

Assemble. Start with a layer of sliced potatoes, and layer the ground beef and potatoes into a greased casserole dish. In a bowl, whisk the eggs with milk, salt, and pepper, and then pour this over the casserole.

Bake. Your moussaka goes into the oven at 375ºF for about 50 minutes, until it’s set in the middle. Give it a few minutes to rest, then slice and serve!

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Bublanina (Cherry Sponge Cake)

5 eggs

250 g sugar

300 g flour

1 vanilla sugar

1.25 tsp baking powder (KP)

1.25 ml oil

1.25 ml water

Cherry compote

Instructions:
Bake for 5 minutes in the oven before adding the fruit.
Temperature: 175°C

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1. Beat Eggs
Separate the eggs. Whisk the whites with a tiny bit of salt until fluffy.

2. Mix Everything
Mix the yolks with sugar, then add lemon flavor, zest, milk, oil, flour, and baking powder.

3. Make the Batter
Gently mix the fluffy whites into the yolk mix. Pour into a pan and bake at 180°C for 15 minutes. Let it cool.

4. Make Cream
Mix soft cheese, sour cream, sugar, and cream thickener together.

5. Add Fruit
Spread the cream on the cake, put fruit on top, and chill it in the fridge.

6. Add Jelly
Mix jelly powder with water, let it rest, heat it (don’t boil!), and let it cool. Pour it on the cake.

7. Chill and Eat
Put the cake in the fridge for 2 hours. Slice and enjoy your yummy kiwi cake!

Dobrú chuť! 😊

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Chocolate mousse can be made any size, eaten as is or poured into pie crust.

Ingredients

Chocolate (60% cocoa, doesn't really have to be Swiss but if you can get it, the Cailler Cremant brand is where it's at.)

Eggs. Use 1 large egg for every 50g of chocolate. Have them at room temperature so the whites hold more air.

Butter/Margarine. Use one tbsp for every 200g of chocolate.

Splash of kirsch (cherry liqueur)

Splash of coffee

Splash of vanilla (if you want)

Directions

1. Chop & melt chocolate in a double boiler. You can just stick a bowl over a saucepan full of water so that the chocolate melts indirectly.

2. Add butter/margarine to chocolate. Mix well.

3. Add kirsch, coffee, vanilla to chocolate. Mix well.

4. Take chocolate off the heat. While it's cooling, separate the eggs and whip the whites until they form stiff peaks.

5. When the chocolate is slightly warm (but NOT hot), mix in the egg yolks until fully incorporated. The mix will look grainy and disastrous. Don't worry!

6. Fold in the egg whites.

7. If using a pie crust, pour into the crust. If not, transfer to a bowl or ramekins, cover & chill. The freezer is fine in a pinch but watch out for condensation which will leave ice crystals on the surface.

Enjoy!

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Chicken Parmesan Recipe

Sophia Novikov’s favorite family recipe

Ingredients:

• 2 large boneless, skinless chicken breasts

• 1 cup flour

• 2 large eggs, beaten

• 1 cup Italian breadcrumbs

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce

• 1½ cups shredded mozzarella cheese

• ¼ cup fresh basil leaves (optional, for garnish)

• Olive oil (for frying)

Instructions:

1. Prep the Chicken

• Pound the chicken breasts to an even thickness (about ½ inch thick) so they cook evenly. Cut into smaller portions for kids if desired.

2. Bread the Chicken

• Set up a breading station:

• Bowl 1: Flour

• Bowl 2: Beaten eggs

• Bowl 3: Mix breadcrumbs and grated Parmesan cheese

• Dredge each chicken breast in flour, dip in the eggs, and coat in the breadcrumb mixture.

3. Cook the Chicken

• Heat a layer of oil in a large skillet over medium-high heat.

• Fry the breaded chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on a paper towel.

4. Assemble

• Preheat your oven to 375°F (190°C).

• Place the fried chicken in a baking dish. Top each piece with marinara sauce and a generous sprinkle of mozzarella cheese.

5. Bake

• Bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.

6. Serve

• Garnish with fresh basil leaves if desired. Serve with pasta or enjoy on its own!

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Amanda Munteanu's favorite Moldovan dish - cabbage rolls with rice, onion, carrots, minced meat (chicken or turkey)

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Amanda Munteanu's favorite Moldovan dish - cabbage rolls with rice, onion, carrots, minced meat (chicken or turkey)

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Moldovan sarmale is a yummy dish made by wrapping rice and meat in cabbage or grape leaves. Here's how to make it in simple steps:

1. Prepare the leaves: Soften cabbage or grape leaves in hot water so they're easy to roll.

2. Mix the filling: Stir together rice, minced meat, onion, and spices like salt and pepper.

3. Wrap it up: Place a spoonful of the mix on a leaf and roll it up like a tiny burrito, tucking the ends in.

4. Cook the sarmale: Stack the rolls in a pot, cover with water or tomato sauce, and let them simmer until soft and tasty.

Enjoy these cozy little rolls with sour cream on top!

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Moldovan Cabbage Rolls (Sarmale) - Alyona’s Cooking

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Traditional meat and rice stuffed cabbage rolls from the Muyarov-Moldovan family! This Moldavian dish is made with cabbage leaves, rice, meat

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Chicha Morada Recipe - Peruvian Purple Corn Drink

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Chicha Morada Recipe - Peruvian Purple Corn Drink

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How to Make Chicha Morada

1. Look how pretty the purple corn is! To a large pot, you add the corn, water, cinnamon sticks, whole cloves and the peel from a pineapple (waste nothing! and plus it gives it a hint of pineapple flavor).

2. Simmer for 45 minutes, until it smells fragrant and all of the flavors have married together.

3. Next, it’s time to add the fresh lime juice and sugar. Below it says 1 cup of sugar. This wasn’t super sweet, so feel free to taste it after the 1 cup of sugar and add more if you like!

4. Transfer to the fridge to chill for about 3 hours.

5. Dice up the apple and add a handful of diced apple and ice to each glass. And then, pour in the chicha morada. Enjoy!

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This is how we make Kimbop.

Ingredients

Beef(marinated)

Brased burdock

Carrot

Egg

Pepper

Rice

Roasted sesame oil

Salt

Soy sauce

Spinach

Yellow radish

Recipe

First, we need to prepare for ingredients(We can buy ingredients at Trader Joe’s).

Second, we cut and cook carrot, yellow radish, brused burdock, fried egg into thin and long pieces.

Third, we put steamed rice on seaweed. Then also put grilled beef, steamed spinach, carrot, yellow radish, brused burdock and fried egg over steamed rice. It is important to put steamed rice on seaweed first because the sticky rice can be sick to the seeweed.

Fourth, we need to roll the Kimbop and wrap one side to the other side with our hands.

Fifth, we need to cut the Kimbop into small round pieces.

Enjoy!

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2 cups all-purpose flour

1 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, room temperature

1/2 cup butter melted

1/2 cup milk, room temperature

1 teaspoon vanilla extract

2 cups (1 pint) fresh blueberries

Streusel Topping:

1/4 cup all-purpose flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 tablespoons cubed butter, cold

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners.

2. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set dry mixture aside.

3. In a medium bowl, whisk eggs. Add the ½ cup slightly cooled melted butter, milk, and vanilla, and whisk until combined.

4. Add wet mixture to dry mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.

5. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter or fork, cut in butter until topping is crumbly and coarse.

6. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan.

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Ingredients:

Any Fruit that could keep a dry surface (strawberries, grapes, or other fruits)

Granulated sugar – 2 cup

Water – 1 cup

Bamboo skewers (or toothpicks for smaller fruits)

White sesame seeds (optional, for extra flavor)

Instructions:

1. Prepare the fruits:

Wash the fruits and dry the surface

2. Skewer the fruits:

Thread the fruits onto bamboo skewers. Each skewer can hold 3–5 fruits, depending on their size and the length of the skewer.

3. Make the syrup:

In a small saucepan, combine the granulated sugar and water. Heat over medium-low heat, stirring occasionally to dissolve the sugar.

4. Cook the syrup:

Continue to heat the mixture until it turns thick and light amber in color.

Test the syrup by dipping a chopstick or spoon into the mixture and quickly placing it in cold water. If the syrup hardens instantly and forms a brittle shell, it’s ready.

5. Coat the fruits:

Quickly dip the fruit skewers into the hot syrup, ensuring they’re evenly coated.

Optionally, sprinkle white sesame seeds onto the syrup before it cools for extra flavor and texture.

6. Cool and set:

Quickly dip the fruit skewers in cold water to keep the shape. Place the coated skewers on a lightly greased plate or a sheet of parchment paper. Allow them to cool completely until the sugar coating hardens.

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Pernil is a slow-cooked pork roast, usually a shoulder, butt, or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish, and it's very commonly cooked during the holidays. Learn how to make Pernil by visiting this link --> Puerto Rican Pernil Recipe | Boricua.com

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1 1/2 cups Butter or Margarine

1 Cup granulated Sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

4 cups sifted all-purpose flour

1 teaspoon baking powder

optional: Red or green food coloring

optional: Red or green sugar for decorating

Oven 400 degrees

Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Sift together flour and baking powder; add gradually to creamed mixture, mixing to smooth dough. Add food coloring for red or green dough. Do not chill. Force dough through cookie press onto ungreased cookie sheet. Bake in hot oven (400 degrees) for 8 minutes; cool. Decorate with colored sugar. Makes 6 dozen.

Cookie press

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Ingredients

In our family (Ruth) we make what we call call sacred scones when we have a very special family event like a birth. The day Ruth's sister was born, we had a scone and tea party at 3am with the grandparents

Dough

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour

1/3 cup (67g) granulated sugar

3/4 teaspoon table salt

1 tablespoon baking powder

8 tablespoons (113g) unsalted butter, cold

1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, Jammy Bits*, or a combination, optional

2 large eggs

2 teaspoons King Arthur Pure Vanilla Extract, or the flavoring of your choice

1/2 to 2/3 cup (113g to 152g) half-and-half or milk

*See "tips," below.

Topping

2 teaspoons milk

2 tablespoons coarse sparkling sugar or cinnamon sugar, optional

Nutrition Information

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Ara’s Tahdig Recipe (Persian Crispy Rice)

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Ara’s Tahdig Recipe (Persian Crispy Rice)

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1. Parboil the rice: Bring a pot of water to a boil and add a generous amount of salt. Add the rice and boil it for about 7 minutes. To see if the rice is ready, take a grain and break it between your thumb and index finger. If the exterior is tender but the middle is still firm, it means the rice is ready.

2. Drain and prepare the tahdig: Drain the rice and quickly rinse it with cold water to stop the cooking process. Mix 1/2 cup of parboiled rice with bloomed saffron.

3. Assemble: Pour the oil into the same pot and spread the saffron rice at the bottom of the pot, pressing with the back of a spoon to make sure it’s dense.

4. Add the white rice: Add the rest of the rice and gently press it into an even layer.

5. Wrap the lid: Poke 5 holes into the rice using the back of a wooden spoon, making sure not to touch the bottom of the pot. This is for the excess moisture to escape. Wrap the lid in a clean kitchen towel and place it on the pot.

6. Cook the tahdig: Place the pot on the medium heat for 25 to 30 minutes. Let it sit for 10 minutes. Take the lid off and place a platter on the pot. With one move flip the pot so the rice falls onto the plate.

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Dosa is a thin flakey crepe that is usually eaten for breakfast or lunch! It can be enjoyed with honey or a lentil soup called Sambhar 

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Ingredients:

2 cups long-grain white rice (14 ounces; 400g); (see note)

2/3 cup (4.8 ounces; 135g) urad dal (split husked black gram, a type of lentil)

1/2 teaspoon (3g) fenugreek

1/4 teaspoon (1.5g) baking soda

1 teaspoon (4g) kosher salt (not iodized)

Neutral oil, for cooking (optional)

Instructions:

soak rice and urad dal for minimum of four hours with the fenugreek seeds

Drain this after four hours but save water

Slowly blend everything together until you have a smooth texture

Add salt and baking soda. Cover dish with a wet towel and place somewhere warm for the batter to ferment overnight

Batter should double in size

To make, heat cast iron. Use laddle to spread batter in circular motions. Wait until crispy, flip and cook other side

Serve with honey or Sambhar

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Dosa Recipe, Learn how to make Dosa Batter at home. This detailed post will guide you to make dosas of all kinds - soft, crispy, restaurant style, home style and healthy dosas. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you master the techniques of making the BEST South Indian Dosa.

If you are new to South Indian cuisine, then read on to know more

Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. History of dosa says they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste.

Dosas became very popular with the rise of Udupi restaurants which serve the best dosa varieties - plain, set and masala dosa. Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. Then the fermented batter is spread like a crepe on a hot griddle or tawa.

Yes Dosa is a healthy protein rich vegan breakfast. Urad dal is high in protein & calcium. It makes a great food to start your day.

I consider it to be one of the best healthy Indian foods that can nourish the body so I try to keep the ratio of urad dal more & rice to minimum or only as needed without compromising the taste and crispiness.

Idli and dosas are made regularly at my home for breakfast and sometimes even for dinner. There are so many kinds of dosas one get to find on a tiffin or a fast food center menu in South India.

Dosas can be made with so many different ratios of rice and urad dal. I am sharing 4 recipes here on this post which I often use. You may experiment with any of these dosa recipes to suit your taste or dietary needs.

Blender or a Wet Grinder - Which is Better?

I often get queries on this so trying to answer here. I do not use a wet grinder though I have one since I personally do not prefer the cleaning and lifting the stone tasks. Years ago we would have frequent guests home from India, So we would make the batter once a week in the wet grinder.

It is a good deal to have and use a wet grinder if you have many people at home to eat idli dosa frequently. For the past 2 decades I'm happy with my Indian mixer grinder (blender) though we are a family of 4 and make dosas at least thrice a week.

The batter rises very well even when ground in the blender/mixer if it is powerful and does not make your batter warm while grinding.

However I have shared making batter in a wet grinder and also in a blender. All the ratios shared in this dosa recipe post work even if making batter in a wet grinder.

Which Kind of Rice is Suitable for Dosa?

There are many kinds of rice available in the market. All the recipes posted here have been tried with raw rice, idli rice and parboiled rice. But you will get the best results with raw rice. Even basmati rice or a combination of the raw rice & parboiled rice gives good results.

The results with parboiled rice are not the same always. It depends mostly on the weather conditions & the kind of parboiled rice.

Please note that all parboiled rice are not suitable. Only short grain like ponni or sona masuri have worked out for me.
So overall you need to experiment to see which rice works well for you.
When to Add Salt?

When to add salt to dosa batter? While grinding, before fermenting or after fermenting is one of the most common question.

This you will have to experiment and check what works good for you. Since this depends on the climatic conditions and the water used to blend the batter.

In cool places or cold countries, unsalted batter takes longer to ferment. When kept for long hours the batter may turn too sour without rising.

So to avoid that it is good to add a non-iodized salt like rock salt or sea salt before fermentation. These salts assist in quick fermentation.

But in hot places and hot season, it is good to add salt just before making the dosas i.e after fermentation else the batter turns sour and smelly.

In India most people add salt after fermentation unless living in cool places like Bangalore. Taste wise yes there is a difference in adding before and after. So please experiment what works good for you.
Avoid iodized salt by all means if you are adding it before fermentation as it prevents the batter from fermenting.
Recipe 1 - Crispy Dosa Recipe

This recipe yields one of the best tasting brown & crispy dosa. This batter can be used to make masala dosa, crispy plain dosas, uttapam, masala paniyaram and sweet paniyaram. I follow this recipe the most for my regular breakfast.

The masala dosa shown in the first pic is made using this recipe. It can be served with any Chutney, potato masala or Tiffin sambar.

Typically most proportions yield red to brown color dosa only when made on cast iron tawa, but this dosa recipe yields brown crispy dosas even when made on non-stick.

How to Make Dosa Batter (Stepwise Photos)

Soak Lentils & Rice
Recipe 1
1. Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (bengal gram) and ½ teaspoon methi seeds to a large bowl/pot. Add 1½ cups raw rice to another bowl.

2. Rinse dal thoroughly a few times and soak in lots of water for 4 hours. During cold weather they can be soaked up to 6 hours or even overnight.

3. Rinse rice too a few times until the water runs clear. Soak in enough water for 4 hours. Same here as well, during cold weather they can be soaked up to 6 hours or even overnight.

4. 30 mins before blending the batter, rinse and soak 2 tablespoons poha (beaten rice) with ¼ cup water for 30 mins.

Make Dosa Batter

5. Add soaked poha to the grinder jar or container first. Drain the water completely from dal and add them along with ½ teaspoon non-iodized salt and ¾ cup cold water.

You can also try leaving out salt during summer, add it the next morning when you are about to make dosas. It will still ferment well without salt. I use salt when I grind the dal else my batter does not ferment well.

6. Blend until smooth, frothy and bubbly. If needed add more water. I add another 2 to 4 tablespoons water. But do not make it thin or runny. It must be a thick batter yet of pouring consistency. (Check video for consistency)

7. Transfer the batter to a a large bowl. Drain rice completely and add to the blender jar. Pour ½ cup water. I use another 2 tbsps more.

8. Blend to a smooth batter. Slightly coarse is okay but not like suji.

9. Add the rice batter to the urad dal batter. Mix both of them well with your hand. The warmth in the hand is said to help in fermentation. The prepared batter must be of pouring consistency yet thick and not runny.

If it is too thick you may pour some water at this stage and mix. Thick batter won't ferment well. If it is slightly runny, it is still fine. (check video for consistency)

When I double the recipe, I use 2 glass or ceramic bowls to ferment and refrigerate the dosa batter. I divide and distribute the batter to 2 bowls. Undisturbed batter stays good in refrigerator for longer without going sour.

How to ferment Dosa Batter

10. Cover and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.

To ferment in colder regions, preheat the oven at the lowest heat settings (120 F or 50 C) for 5 to 7 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.

11. When I made this, I had to ferment for 16 hours in a closed kitchen cabinet. When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles. The batter was half of the bowl before fermentation. It rose a little over ¾ of the same bowl.

Fermentation test: To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.

12.This is a closeup shot of how the batter looks after fermentation. For a good fermentation 4 things matter the most - quality of dal, non iodized salt, temperature and the consistency of the batter. You can find more tips & tricks for fermentation on the soft idli post which I shared earlier.

13. Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. This is a picture of over fermented batter just for your reference.

14. Once your dosa batter is well fermented, keep it in the refrigerator.

Make Dosa

15. The batter will be thick after fermentation. Transfer the required portion to a mixing bowl. Pour little water as needed to make it of a pourable and spreading consistency. (please check video for consistency).

16. Add few drops of oil to a griddle or pan. Rub well with a kitchen tissue or cloth until the oil is absorbed. Make sure there is no excess oil on the pan. You can also use a sliced onion to rub the oil.

17. Heat the pan on a medium high heat. You can sprinkle few drops of water and check if it is hot and ready. It will sizzle immediately. Do not sprinkle water often on a hot non stick tawa that's going to wear out even the best non stick coating.

18. When the pan is hot enough, regulate the heat to medium. Stir the batter in the bowl and pour a ladle full of batter in the center of the pan.

19. Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe.

Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick. Reduce the flame and cool down the pan slightly. If that doesn't work then pour little more water to your batter to bring to right consistency.

20. Keep spreading it from the center making circles till you reach the edges.

21. Regulate the heat to slightly high and let it cook for a minute then add oil/ghee or butter towards the edges. The edges of the dosa will begin to leave/ come off the pan when done.

22. When it turns golden or brown on the base, turn it to the otherside and cook if you like. Not all dosas require cooking on the other side, if needed you can cook. Since I made the masala dosa, I used this potato masala for filling. Plain dosa is most commonly served with coconut chutney.

Serve the dosa right away when it is hot. They begin to soften as they cool down.

Recipe 2 - Soft idli & Crispy Dosa (2-in-1 batter)

These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well. Just mixing the batter matters. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas.

This can also be used to make masala dosa, paniyaram, uttapam and also soft idli. The only difference from the first recipe is the color. These do not turn as red or brown like the other one but will be golden.

If you like to make your idli and dosa batter in one go in the same blender or wet grinder, then this may be for you.

Ingredients
½ cup whole skinned urad dal
1½ cups rice for blender - 2 cups for wet grinder
½ tsp methi seeds (fenugreek seeds)
2 tbsp poha (flattened rice) (substitute ¼ tsp methi seeds)
Non iodized Salt as needed

Recipe 3 - Restaurant style Masala Dosa

If you have ever wondered how dosas made in restaurant or tiffin centers turn out so flavorful, crisp and delicious, then you will have to put in little more effort and try this karnataka restaurant style masala dosa. These are very aromatic and unique.

Recipe 4 - Sada dosa recipe

This batter can also be used for idli if the quality of urad dal is very good. Aged dal or dal from old harvest won't work here.

These ratios yield good crispy as well as soft dosas. Just mixing the batter matters here as well. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas.

This can also be used to make idli, paniyaram, uttapam. This dosa batter recipe needs just 3 ingredients

Ingredients
½ cup whole urad dhal
1 ½ cup rice
Non-iodized or crystal salt as needed

Recipe 5 - High Protein Dosa Recipe

Healthy, high protein and high calcium dosa. These are made in most Telugu speaking homes. Great food for all, including folks recovering from illness, kids and babies above 9 months and even for under nourished.

I make this sometimes when the hubby asks for it since he loves the flavor.These have a unique flavor & taste of urad dal. If you like it, you may not look for any other recipe.

They must be served right out of the pan as they turn lightly crisp, not as crisp as the other recipes I have shared in this post.

I highly recommend this, if you have babies & kids at home (especially underweight kids). Also good for those looking for high calcium foods and even for breastfeeding mothers.

Ingredients
Half cup whole urad dal
1 cup rice
Related Recipes
Recipe Card

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Dosa Recipe, How to Make Dosa Batter - Swasthi's Recipes

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Dosa recipe - A step by step guide for dosa batter recipe. Learn how to make dosa as good as the ones in the restaurants. Cripsy & delicious!

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Ingredients

▢ 1 cup atta or 120 grams whole wheat flour

▢ 1 cup sugar or 200 grams sugar

▢ 1 cup Ghee

▢ 3 cups water

Instructions

Making Sugar Solution

Take 1 cup sugar in a sauce pan or pot. add 3 cups water. Use a sauce pan which has a handle as its helps to add sugar solution to the atta mixture in the later part of the recipe.

Keep the pan on stove top on a medium-low to medium flame.

Stir the solution so that all the sugar dissolves.

Heat this sugar solution till it begins boiling.

Once the sugar solution boils, then switch off the flame.

Frying Wheat Flour For Kada Prashad

Meanwhile when you keep the sugar solution to boil, also place a heavy bottomed kadai or pan on another stove top on a low flame.

Add 1 cup ghee. let the entire ghee melt.

Then add whole wheat flour.

Stir and mix the whole wheat flour (atta) with the ghee.

Mix very well to get a mixture without lumps.

On a low flame begin to fry the whole wheat flour in ghee.

Fry the atta stirring non-stop.

The color of the flour will change as you keep on stirring and cooking it. Keep on stirring the flour to ensure even browning.

The atta or whole wheat flour should have a shade of dark golden color and should have a nutty fragrance.

Making Kada Prashad

When the atta turns to a dark golden color, add the sugar solution in two parts. Be very careful as the mixture bubbles and splutters a lot.

Mix and stir very well.

Then add the second part of hot sugar solution. continue to mix very well.

Now cook the kada prashad stirring non-stop.

The mixture will thicken as it gets cooked.

The halwa will also start releasing ghee.

Continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.

The consistency of the kada prasad will also change as well as the color.

When the kada prashad has a thick pudding like consistency, then switch off the flame.

Serve kada prashad hot or warm.

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Recipe Ingredients

1 pound potatoes (Yukon gold or russet are best)(clean but not skinned)

1 cup flour

½ teaspoon salt

1 medium egg (room temperature)

How To Make Them

1. In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.

2. Then pass through a Potato Ricer or mash.

3. On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.

4. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).

5. Sprinkle with a little bit of flour and toss, so they don’t stick together.

6. Let the gnocchi rest for 20 minutes before cooking.

7. In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.

8. Drain and toss with desired sauce.

Buon Appetito!

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Homemade Crepes

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.

Ingredients

3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

1 cup (125g) all-purpose flour(spooned & leveled)

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) whole milk, at room temperature*

1/2 cup (120ml) water, at room temperature

2 large eggs, at room temperature

1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying.

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These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they're ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn't very difficult. Today I'm walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, and have eaten my fair share at cafes, restaurants, farmers' markets, and catered events, learning A LOT along the way. My recipe hasn't changed, but my method has improved. Consider this your Ultimate Guide to Crepes!

What Are Crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they're as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I've even seen crepe stations at wedding receptions, too! Though they're usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren't picky about when you enjoy them. 😉

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.

Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You're definitely not limited!

Overview: How to Make Crepes

1. Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)

2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don't have a blender, just use a mixing bowl and whisk. I use my Ninja blender.

3. Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.

4. Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe, too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet works perfectly at home. If you don't have a small skillet, use a larger one, but make sure you keep the crepes THIN.

5. Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3-4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they'll be. As you can see in my video tutorial, I twirl the pan so the batter stretches as far as it can go. If you don't do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.

6. Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes-see instructions below.

Key Ingredients

The recipe is written out below, but it's important you understand why each ingredient is used. This is a delicate batter, so substitutions aren't recommended.

Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.

All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven't tried any successful gluten-free alternatives, but let me know if you do!

Granulated Sugar: These are lightly sweetened; you only need 1 Tablespoon of sugar.

Salt: A pinch of salt adds flavor.

Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.

Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.

Vanilla Extract: Adds flavor-you'll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory-style crepes.

By themselves, crepes aren't heavily flavored at all. That's why the texture is crucial (keep them thin!).

Crepes Success Tips

1. Chill the batter: I mentioned this above and include it in the written recipe below, but it's definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.

2. Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won't regret it.

3. Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has-trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.

Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Though I'm all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it's nice to keep things simple!Pictured is my favorite whipped cream flavored with fresh orange juice. You could use a splash of orange liqueur if you have some, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:

1. Strawberry Sauce

2. Raspberry Sauce

3. Blueberry Sauce

4. Lemon Curd & Fresh Berries

5. Blueberry Sauce from Blueberry Swirl Cheesecake

6. Whipped Cream

7. Peanut Butter or Nutella & Sliced Banana

8. Chocolate Ganache

9. Pastry Cream from Boston Cream Pie

10. Salted Caramel

11. Cheesecake Batter from No Bake Cheesecake Jars

12. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)

13. Ricotta, Chive, & Smoked Salmon

14. Fresh Mozzarella, Basil, & Sliced Tomato

15. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise

16. Cooked Chicken, Broccoli, & Cheddar

17. S'mores Nutella Crepes: Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of mini marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.

18. Tiramisu Crepe Cake

Or try the always delicious Crepes Suzette!

See Your Homemade Crepes

Feel free to email or share your recipe photos with us on social media. 🙂

Keywords: homemade crepes

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How to Make Crepes (Recipe + Video) - Sally's Baking Addiction

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Learn how to make thin and delicious restuarant-quality crepes at home with only 8 basic ingredients. No specialty pans required!

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Ingredients

2 cups milk , I use 2%

4 large eggs

3 Tablespoons unsalted butter , melted and slightly cooled

1 Tablespoon granulated sugar

1 teaspoon vanilla extract

½ teaspoon fine sea salt or table salt

1 ½ cups all-purpose flour , sifted if desired

For serving: berries, syrup, nutella, bananas

Instructions

In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.

Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

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Homemade Crepes

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings.

Ingredients

3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

1 cup (125g) all-purpose flour(spooned & leveled)

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) whole milk, at room temperature*

1/2 cup (120ml) water, at room temperature

2 large eggs, at room temperature

1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying

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These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they're ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn't very difficult. Today I'm walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, and have eaten my fair share at cafes, restaurants, farmers' markets, and catered events, learning A LOT along the way. My recipe hasn't changed, but my method has improved. Consider this your Ultimate Guide to Crepes!

What Are Crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they're as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I've even seen crepe stations at wedding receptions, too! Though they're usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren't picky about when you enjoy them. 😉

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.

Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You're definitely not limited!

Overview: How to Make Crepes

1. Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)

2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don't have a blender, just use a mixing bowl and whisk. I use my Ninja blender.

3. Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.

4. Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe, too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet works perfectly at home. If you don't have a small skillet, use a larger one, but make sure you keep the crepes THIN.

5. Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3-4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they'll be. As you can see in my video tutorial, I twirl the pan so the batter stretches as far as it can go. If you don't do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.

6. Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes-see instructions below.

Key Ingredients

The recipe is written out below, but it's important you understand why each ingredient is used. This is a delicate batter, so substitutions aren't recommended.

Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.

All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven't tried any successful gluten-free alternatives, but let me know if you do!

Granulated Sugar: These are lightly sweetened; you only need 1 Tablespoon of sugar.

Salt: A pinch of salt adds flavor.

Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.

Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.

Vanilla Extract: Adds flavor-you'll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory-style crepes.

By themselves, crepes aren't heavily flavored at all. That's why the texture is crucial (keep them thin!).

Crepes Success Tips

1. Chill the batter: I mentioned this above and include it in the written recipe below, but it's definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.

2. Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won't regret it.

3. Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has-trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.

Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Though I'm all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it's nice to keep things simple!Pictured is my favorite whipped cream flavored with fresh orange juice. You could use a splash of orange liqueur if you have some, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:

1. Strawberry Sauce

2. Raspberry Sauce

3. Blueberry Sauce

4. Lemon Curd & Fresh Berries

5. Blueberry Sauce from Blueberry Swirl Cheesecake

6. Whipped Cream

7. Peanut Butter or Nutella & Sliced Banana

8. Chocolate Ganache

9. Pastry Cream from Boston Cream Pie

10. Salted Caramel

11. Cheesecake Batter from No Bake Cheesecake Jars

12. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)

13. Ricotta, Chive, & Smoked Salmon

14. Fresh Mozzarella, Basil, & Sliced Tomato

15. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise

16. Cooked Chicken, Broccoli, & Cheddar

17. S'mores Nutella Crepes: Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of mini marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.

18. Tiramisu Crepe Cake

Or try the always delicious Crepes Suzette!

See Your Homemade Crepes

Feel free to email or share your recipe photos with us on social media. 🙂

Keywords: homemade crepes

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How to Make Crepes (Recipe + Video) - Sally's Baking Addiction

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Learn how to make thin and delicious restuarant-quality crepes at home with only 8 basic ingredients. No specialty pans required!

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Louisa’s favorite weekend breakfast!

Homemade Crepes

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings.

Ingredients

3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

1 cup (125g) all-purpose flour(spooned & leveled)

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) whole milk, at room temperature*

1/2 cup (120ml) water, at room temperature

2 large eggs, at room temperature

1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying

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These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they're ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn't very difficult. Today I'm walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, and have eaten my fair share at cafes, restaurants, farmers' markets, and catered events, learning A LOT along the way. My recipe hasn't changed, but my method has improved. Consider this your Ultimate Guide to Crepes!

What Are Crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they're as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I've even seen crepe stations at wedding receptions, too! Though they're usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren't picky about when you enjoy them. 😉

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.

Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You're definitely not limited!

Overview: How to Make Crepes

1. Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)

2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don't have a blender, just use a mixing bowl and whisk. I use my Ninja blender.

3. Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.

4. Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe, too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet works perfectly at home. If you don't have a small skillet, use a larger one, but make sure you keep the crepes THIN.

5. Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3-4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they'll be. As you can see in my video tutorial, I twirl the pan so the batter stretches as far as it can go. If you don't do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.

6. Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes-see instructions below.

Key Ingredients

The recipe is written out below, but it's important you understand why each ingredient is used. This is a delicate batter, so substitutions aren't recommended.

Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.

All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven't tried any successful gluten-free alternatives, but let me know if you do!

Granulated Sugar: These are lightly sweetened; you only need 1 Tablespoon of sugar.

Salt: A pinch of salt adds flavor.

Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.

Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.

Vanilla Extract: Adds flavor-you'll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory-style crepes.

By themselves, crepes aren't heavily flavored at all. That's why the texture is crucial (keep them thin!).

Crepes Success Tips

1. Chill the batter: I mentioned this above and include it in the written recipe below, but it's definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.

2. Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won't regret it.

3. Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has-trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.

Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Though I'm all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it's nice to keep things simple!Pictured is my favorite whipped cream flavored with fresh orange juice. You could use a splash of orange liqueur if you have some, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:

1. Strawberry Sauce

2. Raspberry Sauce

3. Blueberry Sauce

4. Lemon Curd & Fresh Berries

5. Blueberry Sauce from Blueberry Swirl Cheesecake

6. Whipped Cream

7. Peanut Butter or Nutella & Sliced Banana

8. Chocolate Ganache

9. Pastry Cream from Boston Cream Pie

10. Salted Caramel

11. Cheesecake Batter from No Bake Cheesecake Jars

12. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)

13. Ricotta, Chive, & Smoked Salmon

14. Fresh Mozzarella, Basil, & Sliced Tomato

15. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise

16. Cooked Chicken, Broccoli, & Cheddar

17. S'mores Nutella Crepes: Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of mini marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.

18. Tiramisu Crepe Cake

Or try the always delicious Crepes Suzette!

See Your Homemade Crepes

Feel free to email or share your recipe photos with us on social media. 🙂

Keywords: homemade crepes

# data[].attributes.attachment_link.title
How to Make Crepes (Recipe + Video) - Sally's Baking Addiction

# data[].attributes.attachment_link.description
Learn how to make thin and delicious restuarant-quality crepes at home with only 8 basic ingredients. No specialty pans required!

# data[].attributes.attachment_link.readable_text
I learned how to make these amazing Chinese pork dumplings while I was living in Hong Kong. A group of the Chinese moms at my kids' school kindly held a workshop one day to teach us their traditional jiaozi recipe and techniques.

Now I'm not going to lie... making homemade Chinese dumplings is time consuming. This is not a 20-minute meal. There is a lot of preparation involved.

BUT it is not difficult to make dumplings at home at all. And the reward of delicious fresh dumplings is oh so worth the time involved in making them.

And actually I find making Chinese dumplings surprisingly therapeutic. I enjoy the process of rolling out the dough and making up the little parcels.

My kids love getting involved with the dumpling making too, so it's a fun activity you can all do together if you have some time on your hands.

If you are really pushed for time, of course you could also skip over the Chinese dumpling dough recipe and buy store bought wrappers. However, I promise you that fresh homemade dumpling wrappers taste so much better!

Honestly, this is the best Chinese dumpling recipe and I cannot thank the moms from HKIS enough for sharing this with me. I hope you love these pork and cabbage dumplings as much as I do.

Making the Chinese Dumpling Filling

The first thing to do when you make your own dumplings is to make the filling and set it aside to marinate.

To do this, mix all the ingredients together except the cabbage and set it aside for an hour or two. I usually use my hands to do this but you could also put it in a stand mixer if you prefer.

While the meat is marinating you can prepare the Chinese cabbage. Cut the cabbage across in thin slices, then chop the slices up into tiny pieces.

Next, put the cabbage in a bowl and sprinkle with 1 teaspoon of salt and set aside for 30 minutes. Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

Now mix the cabbage into the meat mixture, and your filling is ready to start your dumpling making.

Love Chinese food? Don't miss this amazing Sesame Chicken recipe. It's way better than takeout!

How to Make Dumpling Dough

Flour and water are the only ingredients for this dumpling dough recipe! All you need to do is mix 3 cups of all purpose flour with 1 cup of room temperature water and mix it together to form a soft dough.

Next put the dough onto a floured surface and knead it for around 10 minutes until it is smooth and soft.

How to make Chinese Dumpling Wrappers

Once you have your Chinese dumpling dough, divide it into half and shape each half into a 12-inch long roll.

Next cut the roll into ½ inch pieces. Shape each piece into a ball and then press it flat on your surface with the heel of your hand.

Now it's time to roll out the dough to make the wrappers. Use your non-dominant hand to turn the dough while you use your dominant hand to roll it back and forth with the rolling pin. (Roll, turn, roll, turn)

This ensures the centre of the wrapper is slightly thicker than the edges. Don't worry too much about making perfect circles, you will be folding them up anyway.

How to make Chinese Dumplings

Now you have both the filling and the wrappers ready, it's time to make your dumplings.

Take a wrapper and place it in the palm of your hand. Next take a tablespoon of filling and place it in the middle of the wrapper.

You want your dumpling to be full, but not so full that it oozes out when you fold it. With a little bit of practice you will know what is the right amount.

Next, fold the wrapper over and pinch the edges together to seal it. Now place the dumpling on a tray with the pinched edges facing up and pinch a few pleats in the dumpling to create a pouch.

Remember, they don't have to look perfect! My kids make their own and I promise you they don't look perfect, but they still taste amazing!

How to cook Chinese dumplings

There are three common ways to cook Chinese dumplings: boiled, fried and steamed. Here I'm going to concentrate on boiled and fried.

Boiling is actually the most common method used by Chinese families at home. It is quick and easy and enables you to cook a lot of dumplings at once.

Boiled dumplings are actually my family's favorite too. My kids say they love the texture of the dumpling wrappers when they are boiled.

I also love fried pork dumplings. Also known as pot sticker dumplings or Chinese pot stickers, this is a popular way of cooking dumplings in North America. Because you add water to the pan and cook the dumplings with a lid on, they are actually steamed too - but with the yummy pan fried bottom to them.

Read on to learn how to cook homemade Asian dumplings using these two methods.

Pan Fried Dumplings

To make pan seared dumplings, heat ½ tablespoon of vegetable oil into a large frying pan with a lid.

Place the dumplings in the pan in a single layer, leaving a 1cm gap between them. Put the lid on the pan.

Cook the dumplings for 3 minutes over a medium heat. Then add &frac13; cup of water to the pan and replace the lid. This allows the dumplings to steam.

Continue cooking until the water has evaporated and the dumplings are golden brown on the bottom.

Repeat with the remaining dumplings.

Boiled Chinese Dumplings

Half fill a large saucepan with water. Bring the water to the boil, then add in as many dumplings as you can fit in a single layer, so this will depend on the size of your pan.

Use a slotted spoon to stir the dumplings, to ensure they don't stick to the bottom of the pan.

Add in a drop of vegetable oil to the water to help prevent the dumplings sticking together and put the lid on the pan.

As the water comes back to the boil and the dumplings start to float, add 1 cup water to the pot and replace the lid. Repeat this one more time. (If you are cooking dumplings from frozen, then repeat this two more times).

Remove the dumplings from the water with a slotted spoon and serve as soon as possible.

Repeat with the remaining dumplings.

Can you freeze dumplings?

Yes you can! This Chinese pork dumpling recipe makes a lot of dumplings, so it is ideal for freezing half for later.

To freeze dumplings, place them on a tray lined with parchment paper and place the tray in the freezer.

Once the dumplings are frozen, transfer to an airtight freezer bag. They will keep in the freezer for up to two months.

To cook them from frozen, just follow the same methods as above.

Chinese Dumpling Sauce

To enjoy these dumplings, I make up an easy dumpling sauce to dip them in.

To make a homemade dumpling sauce, just mix together the following ingredients:

2 tablespoons soy sauce

2 tablespoons Chinese vinegar (black vinegar)

1 teaspoon sesame oil

1 tablespoon chili sauce or chili oil

You could also add some shredded fresh ginger to the oil.
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I learned how to make these amazing Chinese pork dumplings while I was living in Hong Kong. A group of the Chinese moms at my kids' school kindly held a workshop one day to teach us their traditional jiaozi recipe and techniques. Now I'm not going to lie...

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Blend mango pulp, yogurt, milk, sugar or honey and ice in a blender until smooth; pour into tall glasses and serve with a straw!!

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Sullivan's Chocolate Chip Oatmeal Cookies

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Sullivan's Chocolate Chip Oatmeal Cookies

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Chocolate Chip oatmeal cookies

(makes about 4 dozen)

1 c margarine/butter

1c firmly packed brown sugar

1/2c granulated sugar

2 eggs

1 tsp vanilla

1 1/2 c all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt (optional)

3c oats

1c chocolate chips

1. Heat oven to 350F

2. Beat together margarine & sugars until creamy

3. Add eggs & vanilla; beat well

4. In a separate bowl, stir together flour, baking soda, cinnamon and salt

5. Add combined dry ingredients to wet ingredients; mix well

6. stir in chocolate chips & oats

7. Drop by rounded tablespoonfuls onto ungreased cookie sheet

8. Bake 10-12 minutes, or until golden brown

Cool 1 minute on baking sheet; remove to wire rack.

Tips:

For BAR cookies, press into ungreased metal 13" x 9" baking pan, bake for 30-35 minutes

Use quick-cooking oats and mini chocolate chips, for more delicate texture

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Sour Dough Cinnamon Rolls

Ingredients:

-6 cups flour

-1/4 cup sugar

-1/2 tsp salt

-1 cup sour dough starter

-1 1/2 cup warm water

-1/4 cup oil

Mix ingredients together and let rise over night. The next morning, roll out dough. Top with cinnamon, sugar and butter. Roll up and cut into pieces. Let rise 5-6 hours. Bake at 350 degrees for 20 min. Top with icing (powdered sugar, milk, vanilla) or enjoy plain!

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Sour Dough Cinnamon Rolls

Ingredients:

-6 cups flour

-1/4 cup sugar

-1/2 tsp salt

-1 cup sour dough starter

-1 1/2 cup warm water

-1/4 cup oil

Mix ingredients together and let rise over night. The next morning, roll out dough. Top with cinnamon, sugar and butter. Roll up and cut into pieces. Let rise 5-6 hours. Bake at 350 degrees for 20 min. Top with icing (powdered sugar, milk, vanilla) or enjoy plain!

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As requested by Ciara Bondi

Filling:

1 stick melted butter

2 eggs

1 cup sugar

1/2 cup flour

1.5 cups chocolate chips

1 cup chopped pecans

1 tablespoon bourbon

1 tablespoon vanilla

Beat together eggs and cooled butter. Add flour and sugar. Fold in the rest of the ingredients. Bake in a pie crust at 350 for 30 minutes.

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One of the dishes that Gabriel and Ian like to eat is a traditional dish from Tanzania called "Ugali na Mbuzi". Ugali is mostly made of flour and the word "Mbuzi" just means goat but in this context, it means "goat meat" more specifically.

How to make Ugali na Mbuzi:

Ingredients:

Corn flour

salt and pepper

Cooking oil

Goat meat

Sticks called "Mambo"(Look it up on the picture above.)

Instruction for Ugali:

First boil water in a pot

Once the water is boiling slowly add corn flour and stir

Keep stirring until the water turns into porridge. Let the porridge boil for 2- 3 minutes

Then slowly add more flour until the mixture hardens. Stop stirring when the mixture gets to the desired texture (different people have different preference)

Instruction for Mbuzi:

Marinate the goat meat in oil and then rub salt and pepper

Start a fire (preferably outside) and put the sticks around the fire

Mount pieces of goat meat and let it cook slowly for 3 -4 hours

Monitor the meat slowly and turn it around as needed.

* See main picture to understand how this looks*

When both dishes are ready, serve the dish on a plate. Preferred way of eating the dish is by hand (no utensils)

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One of the dishes that Gabriel and Ian like to eat is a traditional dish from Tanzania called "Ugali na Mbuzi". Ugali is mostly made of flour and the word "Mbuzi" just means goat but in this context, it means "goat meat" more specifically.

How to make Ugali na Mbuzi:

Ingredients:

Corn flour

salt and pepper

Cooking oil

Goat meat

Sticks called "Mambo"(Look it up on the picture above.)

Instruction for Ugali:

First boil water in a pot

Once the water is boiling slowly add corn flour and stir

Keep stirring until the water turns into porridge. Let the porridge boil for 2- 3 minutes

Then slowly add more flour until the mixture hardens. Stop stirring when the mixture gets to the desired texture (different people have different preference)

Instruction for Mbuzi:

Marinate the goat meat in oil and then rub salt and pepper

Start a fire (preferably outside) and put the sticks around the fire

Mount pieces of goat meat and let it cook slowly for 3 -4 hours

Monitor the meat slowly and turn it around as needed.

* See main picture to understand how this looks*

When both dishes are ready, serve the dish on a plate. Preferred way of eating the dish is by hand (no utensils)

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Brigadeiros come in different flavors and colors but the traditional milk chocolate flavor is the best!

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Brigadeiros are a beloved Brazilian treat often served at birthdays, holidays, and special gatherings. They symbolize celebration and community. These chocolate delights are simple to make but bring big smiles to everyone who tries them. Brigadeiros are a must-have at any Brazilian party and a fun way to share a taste of Brazil with the world!

Ingredients

1 can of sweetened condensed milk (14 oz) - no substitutions, please!

2 tablespoons of unsweetened cocoa powder

2 tablespoons of unsalted butter

Chocolate sprinkles (for decoration)

Instructions

1. In a medium-sized saucepan, mix the sweetened condensed milk, cocoa powder, and butter.

2. Place the pan over low heat and stir constantly with a wooden spoon or spatula. Be patient—this step takes about 10–15 minutes.

3. Cook the mixture until it thickens and starts to pull away from the sides of the pan. You’ll know it’s ready when you can see the bottom of the pan as you stir.

4. Remove the pan from the heat and let the mixture cool completely.

5. Once cooled, grease your hands with a bit of butter and roll small portions of the mixture into bite-sized balls. (This stage can get a bit messy but you can also use it to try your brigadeiros!)

6. Roll each ball in chocolate sprinkles until fully coated.

7. Place the Brigadeiros in small paper liners and enjoy!

by Naiara and Natalia Chaves

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One of Evelyn’s favorite Chinese dishes

https://thewoksoflife.com/cantonese-steamed-fish/

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Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course).

That said, it's also a dish that can be found on home dinner tables on any old weeknight. That's how you know it's not just easy...it's really delicious.

All you need is a few simple ingredients that can probably already be found in your own pantry and refrigerator. Come to think of it, I'd never written the recipe down before this. We've made it so many times that everyone in the family can make it in their sleep.

You'll get the hang of it quickly too. It's such an easy and delicious way to prepare fish.

Note: This recipe was originally published in October 2013. While we haven't changed the recipe, we have updated it with new photos, clearer and more detailed instructions, metric measurements, and a video! Enjoy!
What If I Don't Have a Wok or Steamer?

The traditional way to steam fish (or any food) is with a wok, steaming rack, and lid, or a wok and a bamboo steamer.

Many restaurants have the luxury of using steam ovens or large multi-level steamers, but the most flexible steaming tool is still a large wok, especially if you are steaming a large fish or filet. For more ideas and tips on steaming, see our post on Chinese Steaming Techniques.

As you'll see in that post, not having a steamer or wok is ok. You can simply use a large pot or deep skillet with a lid. With that, you can either use a steaming rack or an empty tuna can in 1-2 inches of water. Voila! You have a steaming setup.

Check out our Chinese cooking tools page for more information on tools you need for steamed dishes. In particular, check out some of the simple plate lifting gadget that can make your life easier when handling hot plates!

How Long Do You Steam Fish?

Steaming fish goes pretty quickly, especially with the fish fillets we're using in this recipe.

If you're looking to make a whole fish, check out our comprehensive recipe for Chinese Steamed Whole Fish. As with any protein, bones extend cooking times, so it can be a bit trickier to determine when your fish is done.

Even with fish fillets, though, steaming time will still vary based on the type, size, and thickness of your fillet.

For small, thin filets, your fish may cook in as little time as 4-5 minutes. Thicker, larger filets will take longer.

So, how do you know when your steamed fish is done? Simply use a dull butter knife to gently pierce the thickest part of the filet. The fish is done when the butter knife falls through the fish easily, without resistance.

It's best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed. Avoid overcooking the fish, as it can get tough or rubbery!

What Type of Fish is Best for Steaming?

The Chinese love to steam whole fish, especially the older generation of folks who consider the fish head and belly the best parts! But preparing, cooking, and serving whole fish has its challenges, so many choose the easier fillet option.

Note: if you'd like to do the whole fish version of this recipe, head to our Cantonese Steamed Whole Fish post for a complete tutorial on how to cook and serve it. Fresh whole striped bass or black seabass are great options for that one!

Choosing the type of fish filet to cook obviously depends on availability and freshness, but just about any delicate white fish is a good choice.

Avoid oily and firm fish like bluefish, mackerel or swordfish. Instead, any of the following will work:

We used a haddock fillet for this post:

The best source for fresh fillets is from your trusted fishmonger, but flash-frozen fish from the supermarket will also work.

For those of you lucky enough to live near convenient ocean fishing, this is a great recipe for a delicate fresh-caught fish like fluke or flounder, black seabass or blackfish. See our deep sea fishing fun during our Montauk family trip.

Even cod is a good fish for steaming if it's fresh, especially when you have an expert like Judy catching nice-sized cod on our Prince Edward Island RV Getaway. Another noteworthy recipe where we use fillets is our Hunan Steamed Fish with Salted Chilies and Tofu or Duo Jiao Yu, which uses stronger spicier flavors. It's one of our favorite recipes. We also have a Hunan-style whole steamed tilapia with tofu.

Important Recipe Tips!

1. Every time we make this steamed fish, the aromatics and sauce are just as popular as the fish itself when served with rice. If you feel the same way, increase all the ingredients by 50% or even double for the same 10 ounce filet.

2. If you have a larger fish filet, increase other ingredients proportionally.

3. Note that the recipe calls for cooking some of the scallions and ginger while leaving some of them raw. This is intentional-the mix of fresh ingredients and cooked ingredients adds complexity!

4. You can choose to put the raw aromatics on before adding the sauce, or after. If placing the raw aromatics on top of the cooked sauce, you can heat another tablespoon of vegetable oil and pour the hot oil over them to add extra flavor and an added element of presentation at the table Just be careful when handling the hot oil. Check out the recipe video in this post to see this technique in action.

Cantonese Steamed Fish: Recipe Instructions

Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Remove about 1/3 of each of the aromatics, and put on a separate plate. Set aside.

Combine the light soy sauce, salt, sugar and hot water in a measuring cup or small bowl, and mix until the sugar and salt are dissolved. Set aside.

Prepare your steaming set-up. You can use a metal tiered steamer, or a wok/deep skillet/pot, as long as it has a lid. Simply place a small round metal elevated rack (or even an empty tuna can) at the bottom for the plate to sit on, and fill with 1-2 inches of water.

Bring to a boil. (See our post on how to set up a steamer if you're not familiar with steaming foods in Chinese cooking.)

Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium.

The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

Turn off the heat, and carefully drain any liquid on the plate.

Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).

To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil.

Add the remaining ⅔ of the ginger, and fry for 1 minute.

Add the white parts of the scallions and cook for 30 seconds.

Then add rest of the scallions and cilantro. The mixture should be sizzling.

Add the soy sauce mixture.

Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.

Pour this mixture over the fish.

If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics.

Be careful when pouring the hot oil over the raw ginger, scallions, and cilantro. The aromatics should sizzle and release their fragrance.

Serve your Cantonese Steamed Fish immediately! Lots of steamed white rice is a must.

Watch Video!

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Cantonese Steamed Fish

Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.

Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.

Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.

Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.

Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).

To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.

Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.

Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Cantonese Steamed Fish: A 20 Minute Recipe

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Cantonese steamed fish is often served at Chinese banquets, but it's also an easy recipe to make on any weeknight with just a few ingredients.

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Stir fried lotus roots (蓮根のきんぴら Renkon no Kinpira)

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Stir fried lotus roots (蓮根のきんぴら Renkon no Kinpira)

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Ingredients

Lotus Roots …　400g

Red chili pepper ... (optional)

Shichimi …　(optional)

Sesame oil …　2 Tbsp

<A>

Sake …　2 Tbsp

Mirin …　2 Tbsp

Soy sauce …　2 Tbsp

Water ... 4 Tbsp

Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

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Stir fried lotus roots (蓮根のきんぴら Renkon no kinpira)

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Stir fried lotus roots (蓮根のきんぴら Renkon no kinpira)

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Ingredients

Lotus Roots …　400g

Red chili pepper ... (optional)

Shichimi …　(optional)

Sesame oil …　2 Tbsp

<A>

Sake …　2 Tbsp

Mirin …　2 Tbsp

Soy sauce …　2 Tbsp

Water ... 4 Tbsp

Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

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Stir fried lotus roots (蓮根のきんぴら Renkon no kinpira)

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Stir fried lotus roots (蓮根のきんぴら Renkon no kinpira)

# data[].attributes.body
Ingredients

Lotus Roots …　400g

Red chili pepper ... (optional)

Shichimi …　(optional)

Sesame oil …　2 Tbsp

<A>

Sake …　2 Tbsp

Mirin …　2 Tbsp

Soy sauce …　2 Tbsp

Water ... 4 Tbsp

Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

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Bhadsavle Homestyle Chicken Curry

2-3 pounds chicken, bone in and skinless (preferably chopped into pieces)

1 cup Plain full fat yogurt

2 heaping tsp turmeric powder

1/2 tsp cayenne pepper

1 tbsp salt

1 bunch cilantro, leaves separated from stems, both portions chopped finely

2 tbsp oil (canola/ghee/avocado/vegetable or a combination of either)

Ginger/garlic paste: take 6 pods garlic and half that weight in ginger (skin removed) and blend or grind with a few drops water into paste.

2-3 small or 1-2 medium yellow/Spanish onions

1 bay leaf

3 Green Cardamom pods, whole

2 inch cinnamon stick, whole

1 clove

1 tablespoon tomato paste

2 small plum tomatoes

water

Handful of small potatoes, halved or quartered, skin on

1-2 tbsp Garam masala powder

1. Marinate chicken refrigerated for 6 hours with a blended mixture of yogurt, turmeric, cayenne pepper, salt, 0.5 tbsp oil, cilantro stems, half the ginger/garlic paste.

2. Heat remaining oil in pot at medium heat, add finely chopped onion, stir and cook for 10 minutes until browning, add bay leaf, cinnamon, clove and cardamom toward end.

3. Add remaining ginger garlic paste, cook and stir 2-3 minutes, add tomato paste and chopped tomatoes, cook 2-3 minutes, add tablespoon garam masala, cook 2-3 minutes. Stir the entire time. Masala paste should form.

4. Add chicken and marinade to masala paste, stir, sear meat.

5. Add 8 ounces water. Add potatoes. Bring to simmer. Then lower heat, cover and cook for 20-30 minutes, stirring occasionally. Add salt, garam masala and cayenne pepper to taste. Can optionally add a dash of lime juice and/or jaggery.

6. Garnish with cilantro leaves. Serve with buttered toast, cucumber sliced into sticks sprinkled with salt/pepper, basmati rice.

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Inspired by the book Queen of the Hanukkah Dosas, our family combines a Jewish holiday with our favorite Indian dish cooked in oil!

Ingredients

3 cups uncooked white rice

1 cup uncooked urad dal

1 tablespoon fenugreek seeds

3/4 to 1 cup water, plus cold water for rinsing and soaking

1 tablespoon fine sea salt, divided

Melted coconut oil or ghee

Instructions

Soak the rice and lentils
Combine rice, urad dal, and fenugreek seeds in a large bowl. Add cold water to cover, and stir for 10 to 15 seconds; drain. Repeat rinsing process twice until water is mostly clear. Return rice mixture to bowl, and cover with about 4 inches of cold water. Set aside, uncovered, in a warm environment until rice and lentils double in size, 6 - 8 hours, stirring once.

Blend the rice mixture
Pour rice mixture through a fine wire-mesh strainer set over a large bowl; reserve soaking liquid. Working in batches, transfer rice mixture (about 2 1/2 cups) to a high-speed blender; add 1 tsp salt and 1/2 cup reserved soaking liquid. Blend on low speed, gradually increasing speed to high, until a smooth, thick batter forms, 1 to 2 minutes, adding 1 to 2 tablespoons additional soaking liquid if needed. Repeat process using remaining rice mixture, remaining salt, and reserved soaking liquid, plus more as needed.

Ferment the batter
Whisk 1/4 cup reserved soaking liquid into batter; discard remaining soaking liquid. Should resemble thick pancake batter. Cover container; let stand in a warm environment until slightly puffed, bubbles have formed all over, about 12 hours.

Thin the batter
Thin batter with 3/4 to 1 cup water, 1/4 cup at a time, until consistency resembles a slightly thickened crêpe batter.

Spread the batter in the skillet
Heat a 10-inch cast-iron skillet over medium-high. Brush hot skillet with oil, wiping with a paper towel to remove excess. Ladle 1/4 cup batter in center of skillet. Using bottom of ladle, quickly spread batter outward in a spiral motion to form a thin round dosa.

Cook the dosa
Drizzle about 1/2 teaspoon oil around edge and on top of dosa; cook until bottom browns, edge crisps, and top is set, about 2 minutes. If desired, flip dosa, and cook until second side is very lightly browned, 10 to 15 seconds.

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For madeleines, you will need to use a madeleine mold.

Ingredients:

1 stick (4 ounces) unsalted butter, melted and at room temperature

2 teaspoons vanilla extract

1 + 1/2 teaspoons lemon zest, finely grated

1 cup all purpose flour

1 + 1/4 teaspoons baking powder

1/4 teaspoon salt

3 large eggs at room temperature

3/4 cup granulated sugar

1/2 cup confectioners sugar, sifted (optional)

Directions:

1. Melt the butter in a saucepan over low heat. Remove from heat and pour into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.

2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside until needed.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.

4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.

5. Thirty (30) minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.

6. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.

7. Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.

8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds.

9. Dust with confectioners' sugar and serve warm

Enjoy!

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3 bananas

1 family size banana pudding

1 family size vanilla pudding

1 box vanilla wafers

1 box chest mess cookies

2 cups heavy creamer

1 cup of powered sugar

1 cup regular sugar

1 container of whipped cream

2 eggs

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1 bag of granny Smith apples

1 box of pastry dough

1 cup of water

Brown sugar

Start out by peeling apples, sitting them in ice water so they don't brown

Then slice very thin 1 inch then no more then 1.5

Roll out your pastry dough slicing straight down into 3 large pieces

Once dough is sliced..layer apples on top of each other as a flower palette, sprinkle brown sugar drizzle with butter and roll

Repeat steps then insert in greased already muffin pan

25 min until down let rest garnish with powered sugar and ENJOI

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For the Syrup:

• Mix 4 cups of sugar and 4 cups of water in a pot.

• Add the juice of a quartered lemon.

• Boil until the sugar dissolves and the syrup thickens slightly. Let it cool to warm.

For the Dough:

• Combine 3 eggs, 1 cup of desiccated coconut, 1 packet of baking powder, 150 grams of butter, and 2 cups of flour.

• Knead the ingredients into a dough. Shape the dough into small balls.

Baking:

• Place the dough balls in a greased baking dish.

• Bake until the tops turn golden brown.

Assembling:

• While the cookies are still hot, pour the warm syrup over them.

• Garnish with desiccated coconut and serve.

This is a simple yet delicious dessert recipe. Enjoy!

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Hi my name is thalia and my special recipe is easy to make it’s 3 simple ingredients and a few steps we are going to make cheese empanadas

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Chole Bhature Recipe

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (Chole) and deep-fried bread (Bhature). Here’s how you can make it at home:

Ingredients

For Chole (Chickpea Curry):

• 1 cup chickpeas (soaked overnight or for 8 hours)

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 2 onions (finely chopped)

• 2 tomatoes (pureed)

• 2 green chilies (slit)

• 1-inch ginger (grated)

• 3 garlic cloves (minced)

For Bhature:

• 2 cups all-purpose flour (maida)

• 2 tablespoons yogurt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

Instructions

Chole:

• Pressure cook with 3 cups of water and a pinch of salt until soft.

• Heat oil in a pan. Add cumin seeds, onions, ginger, garlic, and green chilies. Sauté until cooked.

• Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.

• Add tomato puree and cook until oil separates from the mixture.

• Add cooked chickpeas and some of the boiled chickpea water for desired consistency. Simmer for 10-15 minutes.

Bhature:

• In a large mixing bowl, combine flour, baking powder, and baking soda.

• Add yogurt and mix well. Gradually add water to knead a soft dough.

• Cover the dough with a damp cloth and let it rest for 2-3 hours.

• Divide the dough into small balls. Roll each ball into a round or oval shape (not too thin).

• Heat oil in a deep frying pan. Once hot, fry the Bhature one at a time, pressing gently to puff them up.

• Fry until golden brown and drain excess oil on paper towels.

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Sharing traditional Saudi beverage!

Serve with dates .

Saudi Coffee (Gahwa)

Recipe Ingredients:

3 cups of water 2 tablespoons of coffee

3 tablespoons of ground cardamom

1/4 teaspoon of saffron (optional)

Instructions: Boil 3 cups of water. Add 2 tablespoons of Arabic coffee and boil for 5 minutes. Let it settle, then pour into a kettle. Add 3 tablespoons of ground cardamom .

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Sharing Traditional Saudi Dish: Maraasee’ (Saudi Pancakes)

Recipe Ingredients:

• 2 cups whole wheat flour

• 1/2 tablespoon baking powder

• 1 tablespoon sugar

• 2 tablespoons powdered milk

• 1 egg

• A pinch of salt

• 2 tablespoons oil

• 2 1/2 cups warm water

Instructions:

1. mix all together

• Cover and let the batter rest for 10-15 minutes to rise.

2. Cook the Maraasee’:

• Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.

• Cook until bubbles form on the surface and the bottom turns golden brown. Flip and cook the other side.

Enjoy this simple yet delicious dish that reflects the rich culinary heritage of Saudi Arabia!

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Sharing Traditional Saudi Dish: Maraasee’ (Saudi Pancakes)

Recipe Ingredients:

• 2 cups whole wheat flour

• 1/2 tablespoon baking powder

• 1 tablespoon sugar

• 2 tablespoons powdered milk

• 1 egg

• A pinch of salt

• 2 tablespoons oil

• 2 1/2 cup warm water

Instructions:

1. Mix all together

• Cover and let the batter rest for 10-15 minutes to rise.

2. Cook the Maraasee’:

• Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.

• Cook until bubbles form on the surface and the bottom turns golden brown. Flip and cook the other side.

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Pastelón (Puerto Rican Plantain Lasagna)

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Layers of thinly-sliced plantains, ground beef, and cheese, all in one cozy casserole.

Ingredients

4 ripe plantains, about 3 to 3 1/4 pounds

1/2 cup vegetable oil

1 pound ground beef (preferably ground round) or ground turkey

1 teaspoon adobo seasoning blend

1 1/2 teaspoons sazón flavoring blend, store-bought or homemade, optional

1 small white onion, minced (about 1 cup)

1 green bell pepper, minced (about 1 cup)

1 tablespoon recaito flavoring base (store-bought or homemade Sofrito), or 2tablespoons chopped cilantro

6 pimento-stuffed green olives, sliced

1 teaspoon dried oregano

1 cup tomato sauce

2 cups Monterey jack, cheddar, or mozzarella cheese, divided

2 large eggs

PREP TIME30 mins

COOK TIME30 mins

TOTAL TIME60 mins

SERVINGS6 to 8 servings

Buen provecho!!!

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I love this soup. My mom always gets ginger at the grocery store and add it to the chicken soup. She says it is good for my tummy.

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One of Tongyu’s favorite dishes is roast Peking duck. He enjoys assembling the wrap and serving himself! We have a recipe for the homemade version. To save time, I usually buy premade half roast duck from stores. Heat to make the duck skin crispy and then cut into slices. Prepare some shredded cucumber and scallions. Then boil a pot of water and steam heat the duck wrapper. In a separate saucepan, mix 3 tbsp sweet bean sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp sugar and 3 tbsp water, boil to mix and then let it cool down. Place two slices of duck with a few shredded veggies in the center of a wrapper, add some sauce on top of the meat and veggies, close the wrap and enjoy!

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1. Cook rice

2. Roll 2 fillets of white fish per person and hold them with a bamboo stick

3. Cook fish in a frying pan on their side with fresh cut tomatoes that will break down as a sauce

4. Season with salt, pepper, and herbs

5. Serve the fish on some rice covering with the tomato sauce and a slice of lemon

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Roland has always loved helping in the kitchen and cooking, from making pizza and cakes to one of his favorite foods, octopus!

When making octopus, he helps with cleaning the octopus - don’t forget to remove the beak!

1. Rinse whole octopus several times in a pot of water, cleaning inside the head and removing the beak. Play with octopus as needed. :)

2. Bring a pot of water to a boil. When water is boiling, dip the ends of the tentacles several times in boiling water to curl the tips nicely.

3. Pressure cook octopus for 15-20 minutes depending on size.

4. Remove octopus from pressure cooker.

5. Pan fry or grill at high heat to brown and crisp exterior.

6. Serve with a drizzle of olive oil, salt and lemon wedges.

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The Mazzeo's Deceptively Delicious, Protein-Banana Pancakes

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Max's Favorite - Deceptively Delicious, Protein-Banana Pancakes

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Max's Favorite - Deceptively Delicious, Protein-Banana Pancakes

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Ingredients

2 cups all purpose flour

1 large scoop unflavored protein powder (I use SOPURE ZERO CARB)

3 Tbsp sugar or sweetener (recipe calls for 1/4 cup but I cut it and you don't notice the difference)

4 tsp baking powder (yes, it's a lot but you need it because of the protein powder)

1/4 tsp baking soda

1/2 tsp salt

1 3/4 cups milk

1/4 cup butter (melted)

1 tsp pure vanilla extract

1 large egg

2 very ripe bananas

Fresh blueberries and strawberries (optional)

Instructions

Whisk/sift flour, protein powder, sugar, baking powder, baking soda, and salt together and make a well at the bottom of the bowl.

Add the egg, milk, melted butter, and vanilla to the bowl and whisk until well-mixed (there will still be some lumps).

Mash the bananas in a separate bowl until they are like a paste - then mix into the pancake batter.

Butter or spray pan and ladle 1/4 cup of batter to form pancakes. If adding berries, I add at this stage (before I flip them) so I have some with berries and some without.

Enjoy!

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Every year our family makes these delicious potato latkes to celebrate Hanukkah, a Jewish holiday! These crispy, fried potato latkes are the perfect appetizer to enjoy with family on a cold December day. Serve with applesauce, sour cream or plain!

Ingredients:

-5 large potatoes peeled

-1 large onion

-3 eggs

-1/3 cup flour

-1 tsp salt

-1/4 tsp pepper

-oil for frying

Instructions

1. Grate potatoes and onion

2. Strain the potatoes and onion, pressing out excess water

3. Add eggs, flour and seasoning

4. Mix all ingredients together well

5. Form into medium size pancake shapes

6. Fry in oil on each side until golden brown

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Elizabeth and John love to make and decorate cakes for their birthdays or other special occasions. We use food coloring, sprinkles or whatever sweets we have on hand. Creativity tastes good!

Ingredients:

2 ⅔ cups all-purpose flour

1 cup white sugar

1 tablespoon baking powder

1 tablespoon vanilla extract

2 pinches salt

3 eggs

¾ cup milk

¾ cup butter or vegetable oil

Directions

1. Preheat the oven to 350 degrees. Grease 9-inch cake pan with cooking spray and line with parchment paper.

2. Mix flour, sugar, baking powder, vanilla extract, and salt together in a large bowl. Add eggs, milk, and butter; mix by hand or beat with an electric mixer on low speed until smooth. Pour into the pan.

3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool for 5 minutes. Invert cake carefully onto a plate or rack and let cool completely.

4. The best part – decorating!  Use your favorite flavor frosting, and design with edible food coloring pens, colored frosting, sprinkles, M&Ms or other fun sweets!

# data[].attributes.body
Elizabeth and John love to make and decorate cakes for their birthdays or other special occasions. We use food coloring, sprinkles or whatever sweets we have on hand. Creativity tastes good!

Ingredients:

2 ⅔ cups all-purpose flour

1 cup white sugar

1 tablespoon baking powder

1 tablespoon vanilla extract

2 pinches salt

3 eggs

¾ cup milk

¾ cup butter or vegetable oil

Directions

1. Preheat the oven to 350 degrees. Grease 9-inch cake pan with cooking spray and line with parchment paper.

2. Mix flour, sugar, baking powder, vanilla extract, and salt together in a large bowl. Add eggs, milk, and butter; mix by hand or beat with an electric mixer on low speed until smooth. Pour into the pan.

3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool for 5 minutes. Invert cake carefully onto a plate or rack and let cool completely.

4. The best part – decorating!  Use your favorite flavor frosting, and design with edible food coloring pens, colored frosting, sprinkles, M&Ms or other fun sweets!

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Ichika’s favorite food  TONKATSU recipe.

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Ichika’s favorite food  TONKATSU recipe.

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Ingredients

・Pork

・flour

・salt and pepper

・egg

・oil

・panko

Recipe

①　Make several slices on the surface of the pork.

② Sprinkle salt and pepper.

③ Dip the meat in flour.

④ Dip the meat in egg.

⑤ Dip the meat in the Panko.

⑥ Fry in hot oil. 170℃ー180℃ about 3-5 minutes.

⑦ Put Tonkatsu on the oil thrower.

⑧ Cut Tonkastu into 2㎝ slices and put on the plate .

Serve with chopped cabbage, if desired!!!!

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Dolama

1.rice

2.chopped meat

3.chopped onion

4.choped tomato

5.chopped carrot

6.chopped parsley

7.Tomato sauce

8.lemon

10salt

11.spices

Mix it withgather and put it inside a grapes leaves and close it very good and cook it for 2 hours on low heat.

# data[].attributes.body
Dolama

1.rice

2.chopped meat

3.chopped onion

4.choped tomato

5.chopped carrot

6.chopped parsley

7.Tomato sauce

8.lemon

10salt

11.spices

Mix it withgather and put it inside a grapes leaves and close it very good and cook it for 2 hours on low heat