Recipes Cookbook - OVERNIGHT FRENCH TOAST RECIPE

OVERNIGHT FRENCH TOAST RECIPE | #Applepiefrenchtoastcasserole #Frenchtoastbakequick #Cremebruleefrenchtoast #Breakfastcasserolerecipes #Baconstuffedfrenchtoast #Creamcheesefrenchtoast #Blueberryfrenchtoastcasserole #Frenchtoastbakequick #Blueberrybreakfastcasserole #Breakfastideasforacrowd #Bakedfrenchtoastcasserole #Brunchideasforacrowd

Ingredients

• FRENCH TOAST:
• 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
• 2 cups whole milk
• 7 large eggs
• 3/4 cup brown sugar
• 3/4 teaspoon cinnamon
• Pinch of salt
• TOPPING:
• 1/2 cup salted butter (cubed)
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 cup berries (I used frozen)

Instructions

1. Grease a 9×13″ casserole dish and set aside.
2. Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
3. In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
4. When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
5. Enjoy by itself or topped with syrup.

recipe adapted >>>>>  here

Recipes Cookbook - VEGAN KATSU CURRY

#Tofuchickennuggets #Veganjapaneserecipes #Veganjapanesefood #Tofukatsucurry #Tofupopcornchicken #Veganchickennuggets #Easyvegetarianrecipes #Tofucurry #Vegetarianrecipeshealthy #Tofucurryrecipes #Easyvegetariandinner #Vegetarianrecipesdinner

 

 

 

 

Ingredients

• 1 large aubergine
• 1 sweet potato, peeled
• about ½ cup all purpose flour / rice flour for GF version
• salt & pepper
• about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
• about 100 g panko breadcrumbs** or GF breadcrumbs if required
• 2 tbsp sesame seeds
• high smoke oil for shallow frying
CURRY SAUCE :
• 2 tbsp neutral tasting oil
• 1 large onion (I used red), finely diced
• 5 garlic cloves, finely diced
• 3 tsp ginger, finely grated
• 2 medium carrots, peeled and sliced
• ½ Granny Smith (sour) apple, peeled and diced
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 tsp curry powder (I used hot madras curry powder)
• 1 tsp garam masala
• 4 tsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
OPTIONAL EXTRAS :
• 1½-2 cups of your favourite rice, cooked or steamed
• 1 head of lettuce, I used lollo rosso
• a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

 

 

 

 

 

Instructions

1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
11. Serve with rice, a simple green salad and a generous amount of curry sauce.

recipe adapted  >>>>>  here

Rated 4.7/5 based on 504 customer reviews

Recipes Cookbook - Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe |#Creamychickennoodlesoup #Healthysouprecipes #Chickentortillasoup #Tacosoup #Veggiesouprecipes #Vegetablesouprecipes #Creamychickennoodlesoup #Falldinners #Tuscanysoupolivegarden #Crockpotchickennoodlesoup #Highestratedrecipes #Cookingrecipes

Ingredients

• 6 cups chicken broth w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion finely chopped
• 3 medium carrots 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini egg noodles, or your favorite kind
• 1 cup corn from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash or your favorite salt-free seasoning

Instructions

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1/2 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - 5 Ingredient Beef Enchiladas

These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight #Shrimp_recipes #Quick_and_easy_dinner_recipes #Baked_chicken_recipes #Low_carb_recipes #Healthy_chicken_recipes #Cooking_recipes

Ingredients

• 1 pound lean ground beef
• 1 cup chunky salsa
• 1 (10-ounce) can red enchilada sauce
• 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
• 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here

Recipes Cookbook - Easy 30-Minute Chicken Enchilada Chili

#Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Chickenenchiladacasseroleeasy #Mexicanfoodrecipes #Chickenenchiladacasserolegreen #Chickentortillacasserole #Healthygyrorecipe #Chickenenchiladazucchiniboats #Groundturkeyrecipes #Turkeymeatballsgyros #Familydinnerideashealthy #Mediterraneandietrecipes

Ingredients

• 4 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
• 1 tablespoon + 1 teaspoon ground cumin, divided
• 1 large/extra-large sweet Vidalia onion, diced small
• 3 to 5 garlic cloves, finely pressed or minced
• one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
• one 15-ounce can black beans (I used no-salt added), drained and rinsed
• 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
• one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
• one 10-ounce can red enchilada sauce (I used medium heat)
• two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
• about 2 cups water, chicken or vegetable broth, or as desired
• 1 to 1.5 tablespoons chili powder (I used 1.5)
• 2 teaspoons smoked paprika (regular paprika may be substituted)
• 1 teaspoon kosher salt, optional and to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 to 3 teaspoons granulated sugar, optional and to taste
• 1 to 2 tablespoons lime juice, optional and to taste
• fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

 Instructions

1. To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
2. Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
4. Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
6. While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
7. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
8. Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

recipe adapted  >>>>>  here

Recipes Cookbook - BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

#Leanandgreenmealsoptavia #Lowcarbenchiladas #Cauliflowerricerecipeshealthy #Whole30recipes #Broccoliandcauliflowerrecipes #Cauliflowerricechickencasserole #Ketosidedishes #Ketochickenrecipes #Healthycasserolerecipes #Ketocasserolerecipes #Healthysidedishes #Ketochickenparm

 

 

 

 

 

Ingredients

• 2 pounds skinless boneless chicken breasts
• 1 tablespoon olive oil
• 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
• 1 16-ounce bag frozen broccoli cuts
• 2 large eggs, whisked
• 3 cups, shredded mozzarella cheese
• 2 teaspoons coarse sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons butter, melted
• 1 cup shredded Italian blend cheese

 

 

 

 

 

Instructions

1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

recipe adapted  >>>>>  here

Rated 4.6/5 based on 441 customer reviews

Recipes Cookbook - Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi |#Veganrecipeseasy #Lentilrecipes #Veganrecipesdinner #Meatlessmeals #Vegetarianrecipeshealthy #Veggierecipes #Comfortfood #Gnocchirecipeseasy #Vegangnocchirecipes #Pestodishes #Pestorecipesdinner #Pestognocchirecipes

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 12 ounces portobello mushrooms chopped
• 2-3 cloves garlic minced
• 3 dashes Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 cup dry white wine
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1 generous handful baby spinach
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Fresh parsley chopped, to taste

Instructions

1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
6. Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

Recipe has been adapted from >>>>>  here

Rated 4.5/5 based on 455 customer reviews

Recipes Cookbook - Chocolate Italian Love Cake

Chocolate Italian Love Cake |#Italianlovecakerecipe #Dessertdiprecipes #Italiandessertseasy #Cannolidiprecipe #Cupcakecakes #Bestdessertrecipes #Ricottapoundcake #Chocolateitalianlovecake #Iceboxpie #Iceboxcakerecipes #Ricottarecipesdessert #Italiandessertseasy

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• 3/4 cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. thawed Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bowl, using a hand mixer, beat together the ricotta cheese, 4 eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
9. ENJOY!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken |Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotchickenrecipes Crockpotdinner Honeygarlicchickencrockpot Porktenderloinrecipesincrockpot Porkloincrockpotrecipes Crockpotchickenrecipes Crockpotrecipesdinner Easycrockpotrecipes

Ingredients

• 3 chicken breasts cut into bite sized pieces
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 cup hoisin sauce
• 4 tablespoons rice wine vinegar
• 4 tablespoons light brown sugar
• 2 teaspoons sesame oil
• green onions for serving if desired
• sesame seeds for serving if desired

Instructions

1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
2. Heat oil in a large skillet or wok.
3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
4. Add the chicken to the slow cooker.
5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
6. Pour the sauce onto the chicken and stir to coat the chicken.
7. Cook on low for 2-3 hours.
8. Serve with green onions and sesame seeds for serving, if desired.

Recipe adapted >>>>>  here