Ingredients

• 6 large egg yolks
• ¾ cup white sugar
• ⅔ cup milk
• 1 ¼ cups heavy cream
• ½ teaspoon vanilla extract
• 1 pound mascarpone cheese, at room temperature
• ¼ cup strong brewed coffee, at room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Gather the ingredients.

. Whisk egg yolks and sugar together in a medium saucepan until well blended.

. Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.

. Boil gently for 1 minute, then remove from the heat and allow to cool slightly.

. Cover tightly and chill in the refrigerator for 1 hour.

. Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.

. Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.

. Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7×11-inch dish.

. Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.

. Sprinkle cocoa powder over top.

. Cover and refrigerate until set, 4 to 6 hours.

. Enjoy!

Ingredientes

• Para el Caramelo
• Azúcar 200 gr
• Agua 3 cdas
• Para el Flan
• Azúcar 60 g
• Huevos6 Unidades
• Leche 585 cc
• Leche Condensada 585 g
• Coco 225 g
• Dulce de leche

Preparación de la Receta

• Comenzar la preparación con el caramelo
• Colocar 150 gr de azúcar en una sarten
• Remover con cuchara de madera para que no se queme
• Cuando ya casi esta listo agregamos un poco mas de azúcar y 3 cucharadas de agua
• Colocar en una budinera
• Precalentar el horno a 160 grados, en un bowl colocar 60 gramos de azúcar y 6 huevos y unir
• Agregar leche entera y leche condensada en iguales cantidades y al final coco rallado
• Llevar a horno a baño maría hasta que al moverlo quede firme
• Dejar entibiar y llevar a heladera

Ingredients

3 golden delicious apples, peeled and finely chopped

1/2 teaspoon orange zest, plus more for garnish

3 tablespoons orange juice

1 tablespoon white sugar

1 1/2 teaspoons vanilla extract

1 pinch grated nutmeg

1 pinch salt

1 quart vegetable oil, or as needed, for frying

8 egg roll wrappers

1/2 cup chocolate-hazelnut spread, such as Nutella®

1 cup whipping cream

1/4 cup powdered sugar

1 tbsp unsweetened cocoa powder

1/4 cup hazelnuts

1 piece chocolate

Directions

• Combine apples, orange juice, white sugar, 1 teaspoon vanilla, nutmeg, and salt in a small saucepan. Bring to a boil. Reduce heat to medium-low and cook, covered, stirring occasionally, until apples are tender and mixture thickens, 3 to 5 minutes. Stir in orange zest. Spread filling on a plate and let cool completely.

• Preheat oven to 200 dergrees F (93 degrees C). Pour oil to a depth of 3/4 inch in a deep 10-inch skillet; heat to between 350 and 375 degrees F (180 to 190 degrees C). You’ll need about 1 quart oil.

• Meanwhile, arrange 1 egg roll wrapper on a work surface with 1 corner pointed toward you like a diamond. Spread 1 tablespoon chocolate-hazelnut spread and 3 tablespoons apple filling in the center bottom half of wrapper. Fold bottom corner over filling, tucking it under on other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. Place on a parchment paper-lined baking sheet. Repeat with remaining wrappers, chocolate-hazelnut spread, and apple filling.

• Working in batches, fry egg rolls, turning occasionally, until golden brown, 3 to 5 minutes. Drain on a paper towel-line plate. Transfer to prepared baking sheet; keep warm in oven while frying remaining egg rolls.

• Beat cream, powdered sugar, cocoa powder, and remaining 1/2 teaspoon vanilla in a medium bowl with an electric mixer at medium speed until stiff peaks form.

• Top warm egg rolls with whipped cream and hazelnuts. Garnish with chocolate shavings and additional orange zest.

Ingredients

2 ¼ cups all-purpose flour
½ cup confectioners’ sugar
1 cup butter, softened
4 eggs
1 ½ cups white sugar
½ cup lemon juice
1 tablespoon lemon zest

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups of flour and confectioner’s sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9×13 inch baking pan.
• Bake 15 to 20 minutes or until golden brown.
• Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
• Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner’s sugar when cooled.

Ingredients

2 cups vanilla wafer crumbs (from about 60 vanilla wafers)
pinch of salt
5 tablespoons unsalted butter, melted

Filling

3 bananas
1 (14 ounce) can sweetened condensed milk
1/2 cup half-and-half
2 large eggs
1 large egg yolk
1 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Whipped Cream Topping

1 cup heavy cream
1 tablespoon confectioner’s sugar, or to taste
1/4 teaspoon vanilla extract
pinch of salt
16 banana slices (optional)
16 vanilla wafers (optional)

Directions

– Preheat the oven to 350 degrees F (180 degrees C). Line a 9×9-inch square pan with enough parchment paper to have overhang on all sides.

– Mix together vanilla wafer crumbs and salt until combined. Add melted butter and mix until crumbs are thoroughly moistened. Pour mixture into the prepared pan and press firmly and evenly into the bottom of the pan.

– Bake crust in the preheated oven until slightly browned, 12 to 15 minutes. Remove crust from the oven and cool for 5 minutes. Leave the oven on.

– Meanwhile, for filling, place bananas, sweetened condensed milk, half-and-half, eggs, egg yolk, cornstarch, vanilla, lemon juice, nutmeg, and salt into the cup of a high-speed blender. Blend on high speed until mixture is smooth and combined, about 1 minute. If desired, pour mixture through a fine mesh strainer to ensure no lumps remain.

– Pour banana filling over crust.

– Return pan to the oven and bake until filling is set, 30 to 35 minutes. Remove from the oven, and allow the bars to cool completely in the pan, about 1 hour.

– For whipped cream topping,  place heavy cream, confectioner’s sugar, vanilla, and salt in a large bowl. Beat mixture on medium-high speed until it holds stiff peaks. Spread whipped cream evenly over the cooled bars. Refrigerate bars for at least 2 hours.

– When ready to serve, carefully lift bars out of the pan using the parchment overhang. Cut into 16 bars. Top each bar with extra banana slices and vanilla wafers, if desired. Store bars in the refrigerator.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.