General Recipes

Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Additional Time: 6 hrs 35 mins | Total Time: 8 hrs | Yield: 12 Servings

The creamiest pudding indeed! This amazing pudding is what I like to call, creation from heaven! Give this recipe a try today and I promise you that it will be the best decision you will ever make today. Have the most spectacular day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

3 Eggs, lightly beaten

1 c uncooked long-grain white rice

ground cinnamon to taste

½ gallon milk

1 c white sugar

2 tsp vanilla extract

¼ c milk

¼ tsp salt

Directions:

Place a large saucepan on the stove and turn the heat to medium-low.

Add rice, 1/2-gallon milk, and sugar. Stir until well mixed.

Cover the pan and simmer the mixture for about an hour. Make sure to stir it from time to time.

Remove from the stove and allow it to rest for at least 10 minutes.

Add 1/4 cup milk, eggs, vanilla, and salt into a mixing bowl. Stir until well mixed.

Transfer the mixture into the pan with the rice, then stir until well mixed.

Put the pan back on the stove and turn the heat to low. Let it simmer for about 2 minutes while stirring.

Transfer the mixture into a 9×13-inch baking dish and spread it evenly.

Cover the baking dish with plastic wrap. Make sure to fold the sides that will serve as a steam escape. Allow it to rest at room temperature to cool.

Remove the plastic cover, then sprinkle the cinnamon on top.

Cover it with plastic wrap again. This time seal it well.

Place it inside the fridge to chill for about 8 hours.

Serve chilled and enjoy!

Nutrition Facts:

Calories: 227.9 | Protein: 8.3g17 % | Carbohydrates: 37.7g12 % | Dietary Fiber: 0.2g1 % | Sugars: 24.7g | Fat: 4.7g7 % | Saturated Fat: 2.5g13 % | Cholesterol: 59.8mg20 % | Vitamin A Iu: 376IU8 % | Niacin Equivalents: 2.5mg19 % | Vitamin B6: 0.1mg8 % | Vitamin C: 0.3mg1 % | Folate: 41mcg10 % | Calcium: 206.6mg21 % | Iron: 0.8mg5 % | Magnesium: 25.5mg9 % | Potassium: 284.4mg8 % | Sodium: 134.8mg5 % | Thiamin: 0.1mg15 % | Calories From Fat: 41.9

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 12 Servings

This recipe has always been a part of my family since I was a little kid. Now, I get to share it with you as well! Feel free to modify this recipe if you wish. I am 100 per cent sure that you are going to love it! Serve this with hot coffee, and you have yourself a snack to remember! Just imagine sitting on your front porch and eating this Banana bread. Oh, man, you are so in for a treat! Have a great day, friends, and I hope you all love and appreciate this recipe today. Don’t forget to share it with your friends as well. Enjoy!

Ingredients:

4 Eggs
6 very ripe bananas, mashed
3 ½ c all-purpose flour
2 tsp baking soda
3 c sugar
1 c buttermilk
1 c margarine, softened
¼ tsp salt
1 tsp vanilla extract

Directions:

Prepare the oven and preheat to 165 degrees C or 325 degrees F.

Apply cooking spray in a 9×13-inch baking pan.\

Add margarine and sugar into a large mixing bowl, then beat until creamy.

Add the eggs gradually and beat every addition until well mixed.

Add the vanilla extract and stir until well blended.

In another mixing bowl, add baking soda, flour, and salt. Whisk until well mixed.

Add the egg mixture into the bowl with the flour mixture, then beat until well mixed.

Add the buttermilk and stir until well blended.

Add the mashed bananas and stir until well mixed.

Transfer the batter into the prepared pan and spread it evenly.

Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool completely at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 545.4 | Protein: 7.3g15 % | Carbohydrates: 92.6g30 % | Dietary Fiber: 2.5g10 % | Sugars: 58.6g | Fat: 17.3g27 % | Saturated Fat: 3.4g17 % | Cholesterol: 62.8mg21 % | Vitamin A Iu: 787.8IU16 % | Niacin Equivalents: 4mg31 % | Vitamin B6: 0.3mg17 % | Vitamin C: 5.4mg9 % | Folate: 87.6mcg22 % | Calcium: 47.1mg5 % | Iron: 2.2mg12 % | Magnesium: 28.8mg10 % | Potassium: 312.7mg9 % | Sodium: 479.6mg19 % | Thiamin: 0.3mg33 % | Calories From Fat: 156.1

Prep Time: 35 mins | Cook Time: 10 mins | Additional Time: 8 hrs | Total Time: 8 hrs 45 mins | Yield: 8 Servings

Just take a look at that. Don’t you just want to eat the whole thing? Lucky for you because these are the ingredients and directions so you can achieve this delicious pasta salad! Have a wonderful day, friends. Enjoy and don’t forget to share this with your peers as well!

Ingredients:

6 ounces pepperoni sausage, diced

1 red onion, thinly sliced

1 (8 ounces) package uncooked tri-colour rotini pasta

6 ounces provolone cheese, cubed

¾ c chopped red bell pepper

1 (6 ounces) can pit black olives

1 small cucumber, thinly sliced

¾ c chopped green bell pepper

½ c olive oil

¼ c red wine vinegar

2 cloves garlic, minced

¼ c minced fresh parsley

¼ c grated Parmesan cheese

¼ tsp salt

⅛ tsp ground black pepper

½ tsp ground mustard seed

1 tsp dried basil

1 tsp dried oregano

Directions:

Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.

Add the rotini pasta and cook for a few minutes until firm to bite. Drain and use cold water to rinse the pasta. This will stop the cooking process.

Add the drained pasta, provolone cheese, pepperoni, parsley, olives, Parmesan cheese, cucumber, red pepper flakes, and green bell pepper flakes into a large mixing bowl. Stir until well combined.

Add vinegar, olive oil, salt, pepper, ground mustard, garlic, oregano, and basil into a jar with a lid. Close the jar and shake it until well blended.

Empty the jar on top of the pasta salad, then toss everything until well combined.

Cover the bowl with plastic wrap, then place it inside the fridge to chill for at least 8 hours.

Serve cold and enjoy!

Nutrition Facts:

Calories: 442.8 | Protein: 15.9g32 % | Carbohydrates: 25.4g8 % | Dietary Fiber: 3.8g15 % | Sugars: 2.6g | Fat: 32g49 % | Saturated Fat: 9.5g47 % | Cholesterol: 38.9mg13 % | Vitamin A Iu: 998.4IU20 % | Niacin Equivalents: 4.9mg38 % | Vitamin B6: 0.3mg16 % | Vitamin C: 34.6mg58 % | Folate: 22.6mcg6 % | Calcium: 242.4mg24 % | Iron: 2.5mg14 % | Magnesium: 42.9mg15 % | Potassium: 259.2mg7 % | Sodium: 835.7mg33 % | Thiamin: 0.2mg18 % | Calories From Fat: 287.8

These are the basic steps that I do to keep my zucchinis fresh! I promise you that after doing these steps, you will always have the freshest zucchinis ever! Don’t we all want to use fresh ingredients? I learned these ways from my sister. She is always kind of furious whenever she sees my zucchini is not fresh. Now, I don’t need to settle for spoiled zucchinis! Here you go, friends. I hope I can be a help to all of you!

Rinse:

Rinse your zucchini with water and make sure to remove any dirt on it.

Remove any damaged part from the zucchini.

Prep:

What I do is prepare the zucchini depending on how I plan on using it. These are the different types of preparations you can do.

Chop:

Chop your zucchini if you want to use it for soups and stir fry.

Bake:

Shred your zucchini if you are planning on using it for baking.

Slice:

Slice your zucchini if you plan on using it for a dish like ratatouille.

Blanch:

Blanch the zucchini to prevent it from losing its colour. It will also prevent it from getting mushy.

For this, you will be needing a pot with salted water. Turn the heat to high and allow it to boil. Add the zucchini and blanch for a minute, then remove it from the pot.

Place the zucchini into a bowl with ice water. This step will prevent the zucchini from overcooking. Place it inside the freezer.

Double Freeze:

Place the blanched zucchini in a resealable bag, then place it inside the freezer.

To double freeze, arrange the blanched zucchinis onto a baking sheet lined with parchment paper.

Place them inside the freezer, then once they become frozen, remove them from the bag and put them back inside the freezer.

Prep Time: 30 mins | Cook Time: 1 hr | Additional Time: 9 hrs 30 mins | Total Time: 11 hrs | Yield: 14 Servings

If you are looking for the best cake to serve, then you have got to try this recipe. This Chocolate Cookie Cheesecake is my all-time favourite! Oh, man, you are so in for a treat. Enjoy!

Ingredients:

1 ½ c chocolate sandwich cookie crumbs

4 Eggs

2 c chocolate sandwich cookie crumbs

1 tsp ground cinnamon

2 pounds cream cheese, softened

2 tbsp butter, melted

¼ c packed brown sugar

2 tbsp all-purpose flour

1 tsp vanilla extract

1 ¼ c white sugar

⅓ c heavy whipping cream

1 tsp vanilla extract

1 c heavy whipping cream

16 ounces sour cream

¼ c white sugar

1 tsp vanilla extract

1 ½ c semisweet chocolate chips

Directions:

In a mixing bowl, add the melted butter, cinnamon, brown sugar, and 2 cups of cookie crumbs. Stir until well mixed.

Transfer the dough into a 10-inch springform pan and press it evenly.

Place it inside the oven and bake for about 5 minutes at 350 degrees F.

Add cream cheese into a large mixing bowl, then beat until creamy.

Add flour, 1/3 cup whipping cream, 1 1/4 cups of sugar, and 1 tsp vanilla. Stir until well mixed.

Add eggs gradually and beat every addition until well mixed.

Transfer the batter into the pan and spread it evenly.

Scatter 1 1/2 cups of cookie pieces over the batter.

Pour the rest of the batter on top of the cookie layer and spread it evenly.

Place it inside the oven and bake for about 45 minutes.

In a mixing bowl, add 1/4 cup sugar, 1 tsp vanilla, and sour cream. Stir until well blended.

Remove the cake from the oven and spread the sour cream mixture on top.

Bake for another 7 minutes, then turn off the oven and let it rest inside for about 30 minutes.

Remove the cake from the oven and allow it to cool at room temperature.

In a saucepan, add the chocolate chips and 1 cup whipping cream. Stir until well mixed.

Place the pan on the stove and turn the heat to low. Allow the chocolate to melt completely.

Add 1 tsp of vanilla and stir until well blended.

Pour the mixture on top of the cheesecake and spread it evenly.

Place it inside the fridge to chill for about 8 hours.

Serve and enjoy!

Nutrition Facts:

Calories: 753.5 | Protein: 11.2g22 % | Carbohydrates: 62.9g20 % | Dietary Fiber: 0.7g3 % | Sugars: 33.8g | Fat: 52g80 % | Saturated Fat: 30.5g 152 % | Cholesterol: 174.2mg 58 % | Vitamin A Iu: 1537.7IU31 % | Niacin Equivalents: 2.4mg18 % | Vitamin B6: 0.1mg4 % | Vitamin C: 0.4mg1 % | Folate: 32.4mcg8 % | Calcium: 121.9mg12 % | Iron: 2mg11 % | Magnesium: 21.3mg8 % | Potassium: 207.1mg6 % | Sodium: 347.9mg14 % | Thiamin: 0.1mg6 % | Calories From Fat: 468.1

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

You haven’t had the best chicken if you haven’t tried this recipe yet! Oh, man, you need to give this recipe a try! This Crispy Sesame Chicken is so simple yet very complex when it comes to flavour. All I can say is that it is the definition of perfection! Serve this over rice and you have yourself a meal to remember! Have a wonderful day, friends. Enjoy!

Ingredients:

Sesame Chicken Sauce Ingredients:

1/2 c brown sugar

1 tbsp corn starch

2 tsp sesame oil

1/3 c water

1/2 tbsp sesame seeds

1/4 c soy sauce

1/4 c rice vinegar

Tempura Batter:

1/2 c flour

2 Egg whites

1/2 c cold seltzer water

1/2 c cornstarch

Chicken:

vegetable oil for deep frying

1 lb. chicken thighs boneless and skinless cut into 1-inch chunks

1 tbsp minced garlic

2 tsp sesame oil

1/4 tsp crushed red pepper

Directions:

In a mixing bowl, add all the ingredients for the sauce. Stir until well mixed.

In another mixing bowl, add all the ingredients for the batter. Stir until well mixed.

Dip each chicken piece into the batter and make sure to coat each completely.

Place a frying pan on the stove and turn the heat to about 350 degrees F.

Add 3-inches of oil and allow it to become hot.

Add the chicken pieces into the hot oil and cook until they turn golden brown. Make sure to cook them in batches to prevent overcrowding.

Place a skillet on the stove and turn the heat to medium.

Add sesame oil and allow it to become hot.

Add the garlic and red pepper flakes, then sauté until aromatic.

Add the sauce and stir until well blended.

Add the chicken and toss until well coated with the delicious sauce.

Remove from the heat, then sprinkle sesame seeds on top.

Serve hot and enjoy!

Nutrition Facts:

Calories: 361kcal | Carbohydrates: 38g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 623mg | Potassium: 227mg | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1.5mg

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 5 Servings

These Baked Potato Slices are my ultimate comfort food! Have you tried this recipe yet? If not, well, you are so in for a treat! My only advice to you is to be very generous with the amount of cheese and bacon that you are going to add. Just do it and thank me later! Have a great one, friends. Enjoy!

Ingredients:

6 slices bacon, uncooked

3 russet potatoes, Scrubbed clean

2 green onions, diced

2.5 c cheddar cheese, shredded

1 tbsp vegetable oil, Canola, or Olive Oil works as well

1 tbsp Italian Seasoning

Salt/Pepper, to taste

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Let the bacon rest for at least 5 minutes at room temperature.

Slice the potatoes into 3/4-inch pieces.

Brush the top and bottom of each potato slice with oil.

Season both sides with salt and pepper as well.

Arrange the potato slices onto a baking sheet.

Place them inside the preheated oven and bake for about 25 minutes.

Meanwhile, cook the bacon until crispy. Transfer the crispy bacon onto a clean plate lined with paper towels to drain any excess grease. Set aside the bacon grease.

Remove the potatoes from the oven, then brush all sides with the bacon grease.

Put them back inside the oven and bake for another 10 minutes.

Crumble the bacon into small pieces.

Reduce the heat of the oven to about 350 degrees C.

Top each potato slice with grated cheese and crumbled bacon. Bake for another 5 minutes or until the cheese has melted completely.

Remove from the oven and sprinkle Italian seasoning on top.

Garnish with green onions.

Serve immediately with sour cream. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.

Nutrition Facts:

Calories: 449kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 533mg | Potassium: 666mg | Fiber: 2g, Sugar: 1g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 443mg | Iron: 2mg

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

This recipe will always have a very special place in my heart. I remember my grandma used to make these delicious treats all the time! I am so grateful to her for a lot of things including this recipe because now, I get to share it with you as well. Feel free to tweak this recipe to your preference. I know that you can do a lot to make this even better! By the way, serve these delicious chicken breasts over rice or pasta, and you have yourself a meal to remember! Have a spectacular day, friends, and I hope you are all well today. Do me a favour, will you? Share this recipe with your peers as well. Everyone should taste how delicious these Perfect Baked Chicken Breasts are. Enjoy!

Ingredients:

1 tbsp olive oil

4 boneless, skinless chicken breasts

Rub

1 tsp onion powder

1 tsp black pepper

1 tsp salt

4 tsp brown sugar

4 tsp paprika

1 tsp garlic powder

Directions:

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

Rub olive oil all over the chicken breasts.

In a mixing bowl, add all the rub ingredients and stir until well mixed.

Rub the mixture all over the chicken breasts. Make sure to coat each well.

Arrange the coated chicken breasts onto a baking sheet. Make sure to leave a bit of space between each chicken.

Place them inside the preheated oven and bake for about 10 minutes.

Turn the chicken over and bake for another 10 minutes or until done.

Remove the chicken breasts from the oven, then cover them. Let them rest for about 5 to 10 minutes at room temperature.

Slice into bite sizes.

Serve and enjoy!

Nutrition Facts:

Serving: 1/2 chicken breast, Calories: 157kcal | Carbohydrates: 3g | Protein: 24g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 445mg | Fiber: 0g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 1.3mg | Calcium: 10mg | Iron: 0.6mg

Prep time: 45 mins | Cook time: 25 mins | Total time: 1 hr 10 mins | Yield: 9 Servings

These heavenly treats will not only make you satisfied today, but they will also make you very happy! Oh, man, I’m telling you, this recipe will be the best decision you will ever make today! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I know that you can do a lot to take this very simple recipe to the next level! Have a blessed day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

5 small Gala apples

1 egg, beaten

½ (120ml) c of unsweetened apple sauce

1 package of Wewalka Puff Pastry

powdered sugar for dusting

¼ cup (60ml) of apple jelly

Directions:

Preheat the oven to 425 degrees F.

Slice the peeled apples into four pieces.

Thinly slice each apple piece.

Place the puff pastry onto parchment paper, then unroll and let it rest for a few minutes.

Transfer the pastry onto a flat surface, then slice it into three vertical cuts.

Slice each strip into 9 even squares, then place them onto a baking sheet.

Brush each square with egg wash, then fill each with 1 1/2 tablespoon of apple sauce.

Top each with apple cheek, then fold beginning from the side to the middle.

Brush each with egg wash again.

Place them inside the preheated oven and bake for 25 minutes or until done.

Place a saucepan on the stove and turn the heat to medium. Add the apple jelly and allow it to melt.

Brush the apple jelly over each of the pastries.

Let them cool completely at room temperature.

Sprinkle powdered sugar over each pastry.

Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 134 | TOTAL FAT: 2g | SATURATED FAT: 0g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 21mg | SODIUM: 17mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 24g | PROTEIN: 1g

Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 1 Loaf

Serve this Apple Streusel Bread with your favourite cup of coffee, and you will surely have the best time! Invite your friends over and surprise them with this ridiculously good bread! Have a great one, friends. Enjoy!

Ingredients:

Butter and flour to prepare a 9×5-inch loaf pan

1 tsp apple pie spice

½ c walnuts, chopped small

½ tsp freshly grated nutmeg
Braeburn)

½ c plus 1 tbsp brown sugar, divided

1 tsp cinnamon

1 tbsp plus 2/3 c granulated sugar, divided

2 apples, peeled, cored, and diced (we used

¼ tsp baking soda

½ c sour cream

1½ tsp vanilla extract

1½ c all-purpose flour

2 tsp baking powder

½ c butter (8 tbsp)

2 Eggs

Glaze

1 tbsp butter

2 tbsp confectioners’ sugar

2 tbsp heavy cream

¼ c brown sugar

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Brush butter and sprinkle flour into a 9×5-inch loaf pan.

Add nutmeg, cinnamon, and 1/2 cup of brown sugar into a mixing bowl. Stir until well mixed.

In another mixing bowl, add the apples, 1 tbsp granulated sugar, 1 tbsp brown sugar, walnuts, and apple pie spice. Toss until the apples are well coated.

Add 2/3 cup of granulated sugar and butter into the bowl of the stand mixer. Beat until creamy.

Add eggs gradually and beat every addition until well combined.

Add vanilla and stir until well blended.

In a separate mixing bowl, add baking soda, baking powder, and flour. Whisk until well mixed.

Add flour mixture and sour cream gradually, then beat until well blended.

Transfer 1/2 of the batter into the prepared pan and spread it evenly.

Arrange 1/2 of the apples on top and gently press them towards the batter.

Sprinkle 1/2 of the sugar mixture on top. Repeat the process until everything is arranged in layers ending with the sugar mixture.

Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it rest at room temperature.

To Make the Glaze:

Place a saucepan on the stove and turn the heat to medium-low.

Add butter, cream, and brown sugar. Stir until well blended. Allow the mixture to boil for about 2 minutes.

Remove the pan from the heat, then add powdered sugar gradually and whip until well mixed.

Drizzle the glaze over the warm bread. Allow it to cool completely at room temperature.

Serve and enjoy!