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 Guys let me show you how to prepare this simple Dessert recipe.  Apricot and passionfruit trifles Ingredients 150ml thickened cream 600g carton vanilla custard 6 large sponge finger biscuits, chopped 825g can apricot halves in natural juice, drained 1/2 cup fresh passionfruit pulp (see note) Method Step 1 Using an electric mixer, beat cream until soft peaks form. Add custard and gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses Step 2 Top with one-third of biscuits and half the apricots. Drizzle with a little passionfruit pulp and top with half the remaining custard mixture. Repeat layers. Finish with a dollop of custard mixture and remaining biscuits. Drizzle with remaining passionfruit pulp. Serve Click here for more recipes

Am gonna show you how to prepare a tasty smooth of::👇👇👇👇 Amaretto oranges with vanilla mascarpone Ingredients 1 vanilla bean, split, seeds scraped 250g mascarpone cheese 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tablespoon extra for the mascarpone 6 seedless oranges (such as navels), scrubbed 1 1/4 cups (275g) caster sugar Method Step 1 Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover and chill while you prepare the oranges. Step 2 Trim the ends off the oranges, then using a peeler, carefully pare orange rind, being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside. Step 3 Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter. S...

  Ingredients 1 (12 ounce) package refrigerated cubed butternut squash, such as Green Giant brand or Marketside (Walmart brand) ½ cup finely chopped onion 2 tablespoons unsalted butter 1 (14.5 ounce) can reduced-sodium chicken broth 1 (12 fluid ounce) can fat-free evaporated milk 1 teaspoon packed brown sugar ½ teaspoon kosher salt 1/₂ teaspoon ground nutmeg 1 teaspoon ground white pepper (more if desired) 2 Fresh thyme sprigs ½ teaspoon Freshly grated nutmeg Instructions Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash. Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently, In a food proce...

 Honey garlic chicken is easy to make, simply follow this few and easy steps. Ingredients Boneless, skinless chicken thighs • Unsalted butter • Honey Soy sauce • Salt and pepper • Paprika or cayenne pepper • Minced garlic cloves . Lemon juice • Parsley for garnish Directions to prepare 1. Start with seasoning boneless, skinless chicken thighs with salt, pepper, and paprika or cayenne. I love cayenne, but be careful if you're serving it to children because it's spicy! 2. Combine melted butter, honey and soy sauce, mix it well, and set it aside. You'll need it in just a minute. 3. Heat up a skillet, add the cooking oil, and pan fry the chicken thighs on high heat until both sides turn brown. 4. Push the chicken thighs to one aside of the skillet and add the minced garlic. Sauté for 30 seconds until its slightly brown and fragrant. Now you'll make the sauce! 5. Add the honey garlic sauce to the skillet and lower the heat. Let it simmer and reduce until it's slightly th...

 Ingredients. 11 items required 1 tablespoon Worcestershire sauce  1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 cloqve garlic, minced 1 dash hot pepper sauce 1u20091/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced Directions to Prepare In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice . Watch video More recipes >>>

Ingredients   👉 Items63 2 cups cooked corn kernels 1/2 cup diced red onion 1 cup peeled, diced jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, chopped 1 lime, juiced and zested 2 tablespoons cayenne pepper, or to taste 1 tablespoon ground black pepper 2 tablespoons salt, or to taste 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed 2 tablespoons sour cream, or to taste   Directions to Prepare Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices to taste. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa Watch video here>>> Read more recipes here>>>

have you ever tasted this meal.  Ingredients 3 cup whole-milk plain yogurt, divided 1 small yellow onion, grated 2 tablespoons lemon juice, divided 3 cloves garlic, pressed or finely grated, divided 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground allspice 1 teaspoon ground pepper 1 teaspoon kosher salt, divided ½ teaspoon ground turmeric 2 pounds boneless, skinless chicken thighs ½ cup finely chopped seeded cucumber 2 tablespoons chopped fresh mint, cilantro and/or parsley 3 whole-wheat lavash, halved Lettuce leaves & sliced tomato for serving Instructions Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours. Position racks in upper third and center of oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray. Arrange the chicken in a single ...

hi guys this is an ever tasy and delicious meal to prepare, taste it now. 🤤🤤🍲🍲🍲🍴 Ingredients Required 8 Items 2 skinless, boneless chicken breast halves 1 (4 ounce) can tomato sauce 1/4 cup salsa 1 (1.25 ounce) package taco seasoning mix 1 teaspoon ground cumin 2 cloves garlic, minced  1 teaspoon chili powder hot sauce to taste Directions to Prepare 2 Steps Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)serve. Read more recipes here>>>>>

Today am going to give you a simple recipe on how to prepare a delicious HEARTY TOMATO SOUP WITH BEANS & GREENS Servings 10 Min 200 Cal Ingredients 2 (14 ounce) cans low-sodium hearty-style tomato soup 1 tablespoon olive oil 3 cups chopped kale 1 teaspoon minced garlic ½ teaspoon crushed red pepper (Optional) 1 (14 ounce) can no-salt-added cannellini beans, rinsed 1/4 cup grated Parmesan cheese Instructions Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale. Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes. Divide the soup among 4 bowls. Serve topped with parmesan. Read more recipes here >>>>

 Know how to prepare this kind of delicious meal for breakfast (TOMATO, SPINACH, AND FETA Strata) 6 Servings 360 Min 247 Cal Ingredients Nonstick cooking spray 4 cups cubed whole grain bread 1 pound asparagus, trimmed and cut into 1-inch pieces 1 cup chopped onion 2 cups fresh baby spinach 6 eggs 1 cup fat-free milk ½ teaspoon sea salt or kosher salt % teaspoon freshly ground black pepper 2 pum tomatoes, thinly sliced 1/2 cup reduced-fat feta cheese ¼ cup snipped fresh basil Instructions Coat a 2-quart rectangular baking dish with cooking spray, Arrange half of the bread cubes in the prepared baking dish. In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender, stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture. Set aside. In a large bowl, whisk together eggs, milk, salt, and pepper. Pou...

 Today am going to show you how to prepare delicious and sweet meal of GRILLED BLACKENED SHRIMP TACOS Ingredients 1 ripe avocado 1 tablespoon lime juice 1 small clove garlic, grated 1/4 teaspoon salt 1 pound large raw shrimp (16-20 count), peeled and deveined 2 tablespoons salt-free Cajun spice blend 8 com tortillas, warmed 2 cups iceberg lettuce, chopped ½ cup fresh cilantro leaves ½/2 cup prepared pico de gallo Instructions Preheat grill to medium-high. Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine. Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10-to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total. Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo. Read more>>>

  Servings 10 Min 296 Cal Ingredients 1 teaspoon canola oil 1½ cups baby spinach (1 1/2 ounces) 2 large eggs, lightly beaten Pinch of kosher salt Pinch of ground pepper 1 slice whole-grain bread, toasted 1/2 cup fresh raspberries Instructions Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries. Read more>>>>

 Today am going to show you how to make a tasty LEMON CHICKEN PASTA Ingredients 2 teaspoons extra-virgin olive oil 1 cup spiralized zucchini (see Tip) 1 cup baby spinach ½ cup shredded skinless rotisserie chicken breast ¹ teaspoon salt ½ teaspoon ground pepper ½ cup cooked whole-wheat spaghetti 2 tablespoons grated Parmesan cheese 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon panko breadcrumbs, toasted (seeTip) Instructions Heat oil in a large nonstick skillet over medium heat. Add zucchini, cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve. Watch video Read more >>>>

 Today you will know how to prepare  HEARTY CHICKPEA AND SPINACH STEW 👉4 Servings 👉30 Min 👉401 Cal Ingredients 2 (15 ounce) cans low-sodium chickpeas, rinsed,divided 1 tablespoon olive oil 12 ounces 93%-lean ground ½ teaspoon dried oregano turkey ½ teaspoon fennel seeds, crushed ½ teaspoon crushed red pepper 1 medium onion, chopped (1 cup) 2 medium carrots, diced (3/4 cup) 4 cloves garlic, minced, or 1/2 teaspoon garlic powder 3 tablespoons tomato paste 1 (32 ounce) carton low-sodium chicken broth (4cups) ¼ teaspoon ground pepper ½ teaspoon salt 3 cups IQF (individually quick-frozen) spinach (8oz.) 1/4 cup grated Parmesan cheese (Optional) Instructions Mash 1 can chickpeas with a potato masher or fork. Set aside. Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper, cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring ofte...

 Taste the feeling, Learn how to prepare pineapple oatmeal upside - down dessert.  12 Servings 90 Min 193 Cal Ingredients 2 tablespoons light stick butter 1/4 cup packed brown sugar (see Tip) 4 cup chopped, dry-roasted macadamia nuts 4 (1/4 inch thick) slices peeled and cored fresh pineapple (6 ounces) 1/4 cups all-purpose flour ½ cup packed brown sugar (see Tip) ½ cup quick-cooking rolled oats 1 teaspoon baking powder % teaspoon apple pie spice ½ teaspoon baking soda ½ cup buttermilk ½ cup canola oil 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 1 teaspoon vanilla Instructions Preheat oven to 350 degrees F. Place butter in a 9-inch round cake pan. Place pan in oven about 5 minutes or until butter melts. Tilt pan to evenly coat with butter. Sprinkle the bottom of pan with the 1/4 cup brown sugar. Sprinkle with nuts. Arrange pineapple on top of nuts in pan. In a bowl combine flour, brown sugar, rolled oats, baking powder, apple pie spice and baki...

Have you ever prepared an extra sweet pork?  Ingredients : 1/2 kg Pork Leg Meat(choose one with some fat/skin) Cut into cubes. 1 Onion(Diced small) Garlic/garlic Paste 1 Tomato (cut into small cubes) Coriander (dania chopped) Seasoning (Salt and Pepper) Instructions On a hot pan and with NO OIL, select and cook the pork with the skin on first. The idea is to ensure the skin part gets more time to cook to be edible. (If you are using skinless meat, add little oil). •The pork fat will help in the browning of the meat. Add the skinless meat and cover the pan to allow the meat to cook. •When all the juices have evaporated and the meat starts drying, add the onion and garlic. •Allow for the meat to brown as you keep on stirring to prevent from sticking. •Add the tomatoes and seasoning, stir and cover to allow the tomato to cook. •Taste and correct the seasoning. The meat should be cooked by now. Avoid adding water during cooking but do so only to give the meat more cooking time. Just be...

 Meatballs and Eggs  Ingredients Spice Blend: 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon turmeric 1 tablespoon paprika 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1/2 teaspoon ground cloves Meatballs and Eggs: 1 pound ground lamb or beef 2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs 5 eggs, 1 for meatballs, 4 for poaching and serving, optional 1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped 4 large cloves garlic, 2 minced or pasted, 2 sliced 1 small handful fresh mint leaves, leaves picked and finely chopped Pinch ground cinnamon Few grates nutmeg Kosher salt and freshly ground black pepper Extra-virgin olive oil, for liberal drizzling 1 small zucchini, sliced on an angle or chopped 1 (28-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon honey 1 tablespoon Spice Blend or Ras el ha...

Fresh Huevos rancheros   Ingredients 2 medium ripe tomatoes, chopped (about 11/2 cups) 1/4 cup finely chopped white onion 2 tablespoons lime juice (about 1 medium lime) 1/4 cup chopped fresh cilantro ¼ teaspoon fine-grain sea salt 2 teaspoons extra-virgin olive oil 1 teaspoon ground cumin 1/4 cup finely chopped white onion 1/4 teaspoon fine-grain sea salt. 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 11/2 cups cooked beans 1/4 cup water Freshly ground black pepper, to taste 1/2 teaspoon lime juice 11/2 cups (12 ounces) of your favorite red salsa, either homemade or jarred 4 teaspoons extra-virgin olive oil, divided 4 eggs 4 corn tortillas 1/2 cup shredded Monterey Jack cheese (optional) Freshly ground black pepper Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce Instructions To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combi...