Pain turc: the more painful and more effective that you feel better!

 

Pain turc: the more painful and more effective that you feel better!

INGREDIENTS

500 g (1 livre) of flour;

150 ml (5 fl. oz) of water;

150 ml (5 times liquids) of eau de toilette;

1 cup in a private café;

2 cups of daily soup;

3 cups of olive oil soup;

Persil haché, flocons de piment.

Preparation

Please feel free to sell and live. Add water, water, and water that absorbs liquid liquids. Ajouter the olive oil and start using the oven for 10 minutes.

Façonner la pâte en boule, couvrir d'vegétale and reserve in an endroit chaud pendant 1 heure or jusqu'à ce qu'elle ait double the volume.

When the dough comes to the lever, press it to 6 and roll it into the bottle.

It takes the pain to touch the plate and place it on a poêle préchauffée at the end of the day. Cook 5-6 minutes (2.5-3 minutes of chalking).

When you come back to the pain on the surface, it was formerly a place at home.

Badgeonner chaque pain plat chaud d'huile, puis garnir de persil et de flocons de piment.

🐰🥞 Bunny Butt Pancakes 🥞🐰

 

🐰🥞 Bunny Butt Pancakes 🥞🐰

A whimsical and adorable breakfast treat perfect for Easter morning! 🐣🌷

Ingredients:

Pancake mix (prepared according to package instructions)

Whipped cream

Mini marshmallows

Pink food coloring (optional)

Fresh berries (such as strawberries or blueberries)

Maple syrup, for serving

Instructions:

Prepare the pancake mix according to the package instructions, mixing until smooth.

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.

Pour small circles of pancake batter onto the skillet to form the bunny feet and tails. For the feet, make larger circles, and for the tails, make smaller circles.

Cook the pancakes until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Remove from the skillet and set aside.

If using, add a few drops of pink food coloring to the whipped cream and stir until evenly colored to create pink bunny tails.

To assemble, place one large pancake on a plate as the bunny's body. Place two smaller pancakes above the body as the feet and one smaller pancake below the body as the tail.

Use whipped cream to create bunny tails on the smaller pancakes. Place a mini marshmallow in the center of each whipped cream tail.

Arrange fresh berries around the bunny body to create a colorful and festive display.

Serve the Bunny Butt Pancakes with maple syrup for dipping or drizzling.

Enjoy these cute and delicious Bunny Butt Pancakes as a fun and festive breakfast that's sure to bring smiles to everyone's faces on Easter morning! 🐰🥞🐣

crock-pot northern beans and ham recipe

 

         crock-pot northern beans and ham recipe

Ingredients:

1 – 16 oz package package dried northern beans 

2 – 3 meaty ham hocks, shank or use a meaty ham bone (about 1 1/2 lbs)

1 – small onion, diced

water, enough to cover beans 

1 – packet Goya ham flavored concentrate, optional but so good

1 – bay leaf 

salt & pepper to taste

1/4 – 1/3 – cup light brown sugar

Directions :

Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans. 

Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.

Add enough water or water and broth to cover the beans by about 2 inches. (about 6 – 8 cups) add the goya ham concentrate if using. 

Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.

Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away. Return the meat to the crock pot and add the brown sugar. 

If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar. 

It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.

Cooks Note: Keep in mind that EVERY Crock pot is DIFFERENT. I have 3 crock pots and all of the cook differently. Some quicker than others, so the cooking time will be different and could be increased.  

I don’t soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe. Just use your own judgement.

CARROT CAKE - DON'T LOSE THIS

 

          CARROT CAKE - DON'T LOSE THIS

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups grated carrots (about 6-7 medium carrots)

1 cup vegetable oil

4 large eggs

2 cups granulated sugar

2 tsp vanilla extract

1 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In a separate large bowl, mix together the grated carrots, vegetable oil, eggs, sugar, and vanilla extract until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts (if using).

Pour  the batter into the prepared baking dish and bake for 35-40 minutes, or  until a toothpick inserted in the center comes out clean.

While  the cake is baking, make the cream cheese frosting. In a large bowl,  beat together the cream cheese and butter until smooth. Gradually add in  the powdered sugar and vanilla extract, beating until the frosting is  smooth and creamy.

Once the cake has cooled completely, spread the frosting evenly over the top of the cake.

Slice and serve, and enjoy your delicious homemade carrot cake!

Easy Air Fryer Cheeseburger Egg rolls

 

         ♦️Easy Air Fryer Cheeseburger Egg rolls 

✅INGREDIENTS

Cheeseburger Egg Roll Filling:

1 tablespoon olive oil to cook the ground beef

1 pound ground beef

¼ cup yellow onion diced

⅓ teaspoon salt

⅓ teaspoon ground black pepper

⅓ teaspoon garlic powder

1 teaspoon Worcestershire sauce

½ cup ketchup

½ cup pickles diced

½ cup cooked bacon crumbles

4 slices American cheese

12 egg roll wraps

½ cup water cold

½ teaspoon olive oil for brushing egg rolls

Dipping Sauce Ingredients:

1 cup mayonnaise

½ cup ketchup

1 teaspoon Worcestershire sauce

½ teaspoon smoked paprika

⅓ teaspoon ground black pepper

½ teaspoon garlic powder

✅INGREDIENTS

Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls.

Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft - about 10 minutes.

Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat.

Preheat air fryer to 380 degrees Fahrenheit and set the timer for 10 minutes.

Lay an egg roll wrapper out flat and rub some water on the outer edges. Add 2 tablespoons of the beef mixture to the middle of the wrapper. Roll the egg wrapper up folding the bottom corner over the beef, then fold the outer left and right edges in, and then roll up the egg roll. 

Brush the outside of the egg rolls with olive oil.

Add the egg rolls to the air fryer in a single layer and air fry for 8 to 10 minutes, until brown and crispy. Flip the egg rolls halfway through.

Remove the egg rolls from the air fryer, let cool, then enjoy with some dipping sauce.

Homemade pancakes

 

                    Homemade pancakes

Ingredients:

• 1 cup all-purpose flour

• 2 tablespoons of sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 egg

• 1 cup of milk

• 2 tablespoons melted butter

• 1 teaspoon vanilla essence (optional)

Before making pancakes, make sure you have all the ingredients on hand and the pan is very hot. A homogeneous mixture and small bubbles on the surface will indicate the perfect moment to turn them. Enjoy cooking!

Preparation:

• In a large bowl, mix the flour, sugar, baking powder and salt.

• In another bowl, beat the egg and then add the milk, melted butter and vanilla essence. Mix well.

• Pour the liquid mixture over the dry ingredients and stir until well combined. The dough may have some lumps, but don’t worry too much about that.

• Heat a frying pan over medium-high heat and spread with a little butter or oil.

• Pour small portions of batter into the hot pan to form the pancakes. Cook each side until bubbles appear on the surface and the edges are golden brown.

• Flip the pancake and cook the other side until golden brown.

• Repeat the process with the rest of the dough.

And that’s it! You can enjoy your homemade pancakes with maple syrup, fresh fruits, whipped cream or any other topping of your choice. Enjoy!

editing to add in more exact instructions!✨

 

✨editing to add in more exact instructions!

Ingredients;

2 frozen chicken breast (the ones I have were fairly large)

1 32oz container of 50% less sodium chicken broth

1 packet of chicken gravy

1 family size can of cream of chicken soup

1/2 stick of butter

1 24 oz pack of reams frozen noodles

1 10 oz bag of frozen mixed veggies

Roughly 1/2 tsp of pepper

1/2 tsp of onion powder

And a sprinkle of dried parsley.

✨✨✨✨Add chicken, soup, broth, gravy and spices. Mix. Cooked on high for roughly 5hrs. I shredded the chicken in the crockpot with a fork, then added frozen noodles and veggies for another hour, or until noodles are done to your liking. Served hot with biscuits.