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Chicken Breast With Seafood Sauce

This is a dish that shows you how well different types of meat work together in the same dish. The shrimp and calamari rings are cooked in a delicious sauce, with heavy cream, tomato sauce, garlic, and a nice touch of crispy bacon. You can use this sauce to flavor all kinds of meats, but tonight you can start with chicken breast!

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Ingredients Needed for Chicken Breast With Seafood Sauce

1 tablespoon vegetable oil
5 ounces of chicken breast
salt
pepper
1 teaspoon butter
3 shrimp
2 bacon, chopped
0.5 squid
2 garlic cloves, minced
1 tablespoon tomato paste
¼ cup heavy cream
parsley

How to Make Chicken Breast With Seafood Sauce

  1. Heat the oil in a skillet over medium heat.
  2. Add the chicken and season it with herb salt and pepper on both sides.
  3. Cook the chicken for 8-10 minutes per side.
  4. After that, melt the butter in another skillet. Add the shrimp and cook them for 4 minutes on both sides. Remove them from the skillet, add the bacon, and fry it until it turns golden.
  5. Add the squid rings, garlic, tomato paste, and heavy cream. Stir, and cook everything for 2-3 minutes, until you get a smooth, creamy sauce. Add the chopped parsley and turn off the heat.

Chorizo Fusilli

Chorizo is one of our favorite ingredients because of its ability to add some extra flavor to almost any dish. This time, we’ve used it to really spice up some pasta. Even out the hot spicy flavors with a touch of heavy cream. It’s easy to make, but layered and delicious!

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Ingredients Needed for Chorizo Fusilli

5 ounces of fusilli
3 garlic cloves
1 tablespoon vegetable oil
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
0.5 green bell pepper, thinly sliced
1 spring onion, chopped
8 chorizos
⅔ cup heavy cream
5 olives, sliced
salt
pepper

How to Make Chorizo Fusilli

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the fusilli, a pinch of salt, and cook them according to the instructions on the package.
  3. Meanwhile, heat the oil over medium heat, add the garlic and cook it for 2 minutes. Remove it from the pan, and add the sliced bell peppers and spring onion. Add the chorizo and let it cook for 1 minute.
  4. Drain the fusilli and add them into the pan.
  5. Pour the heavy cream, stir, and cook everything for 1-2 more minutes.

Caramelized Onion Dip

Looking for a nice dip to help nachos melt in your mouth? Why not try this recipe for caramelized onion dip? All you need to do is to caramelize a chopped onion, and then mix it with a bit of cream cheese, sour cream, spices, and herbs. Try it and see if you like it.

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Ingredients Needed for Caramelized Onion Dip

1 tablespoon butter
1 red onion, thinly sliced
salt
pepper
2 garlic cloves, crushed
½ cup white wine
1 tablespoon honey
10 ounces of cream cheese
parsley
1 teaspoon cayenne pepper
½ cup sour cream

How to Make Caramelized Onion Dip

  1. Heat a skillet over medium heat, add butter in it and melt it.
  2. Add the red onion, and season with salt, pepper, and garlic. Add the white wine and honey.
  3. Cook until the wine reduces and the onion caramelizes.
  4. Add the cream cheese into a bowl. Add parsley, cayenne pepper, and sour cream.
  5. Mix until smooth. Add the caramelized onion and mix it into the cream cheese sauce.

Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

When you think about your favorite food, does cauliflower ever pop in your head? You probably answered no. But we think you should give it a try. You can make many great dishes with it. Like this casserole: it has thinly sliced hard-boiled egg, heavy cream, shredded mozzarella, and pickled bell pepper. If you try it, you might never forget it.

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Ingredients Needed for Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

1 cauliflower
salt
3 eggs, hard-boiled
2 tablespoons of butter, melted
2 tablespoons of breadcrumbs
½ cup heavy cream
pepper
⅔ cup mozzarella, shredded
½ bell pepper, chopped

How to Make Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

  1. Preheat the oven to 360°F/180°C.
  2. First break the cauliflower into individual florets.
  3. Heat a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt in the water.
  4. Add the florets and boil them for 5 minutes.
  5. Thinly slice the eggs with an egg slicer, or a simple knife if you don’t have one at your disposal.
  6. Scrape the bottom of an oven tray with melted butter and breadcrumbs.
  7. Add the cauliflower on the bottom and the egg slices on top.
  8. Pour the heavy cream, and season with pepper. Top it with mozzarella and pickled bell pepper.
  9. Slide the tray into the oven for the next 30 minutes. Serve it warm!

Chicken, Potato and Apple Salad

Here is a new and surprising version of a chicken salad! You can cook the chicken, and mix it with some cooked potatoes, shredded apples, and almonds. To bring some extra taste, we’ve added ketchup, mustard, sour cream, and lime juice! That’s a whole lot of flavor for just a salad, so we recommend sharing it so others can enjoy this wonderful combo of tastes as well!

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Ingredients Needed for Chicken, Potato and Apple Salad

10 ounces of chicken breast
1 tablespoon vegetable oil
4 potatoes
2 apples, shredded
1 ounce almond
salt
pepper
1 tablespoon mustard
1 tablespoon ketchup
½ cup sour cream
½ lime
2 carrots, shredded

How to Make Chicken, Potato and Apple Salad

  1. Peel the potatoes, and add them in a saucepan full of simmering water. Boil them for 25 minutes, until fork tender. When they’re ready, superficially mash them.
  2. In the meantime, slice the chicken breast into small chunks.
  3. Heat the vegetable oil in a skillet over medium heat. Add the chicken, and cook it until golden, for 7-8 minutes per side.
  4. Now, grab a large bowl, and add the potatoes, shredded apples, and almonds. Season with salt and pepper. Add the chicken, mustard, and ketchup.
  5. Squeeze the lime over the sour cream, mix, and add it in the bowl. Grab a wooden spoon and mix for 1-2 minutes, to combine the ingredients.
  6. You can add the salad in a cooking ring before serving it. Serve it with shredded carrot on top and a small drizzle of olive oil!

Chicken With Onion and White Sauce

If you’re a fan of pairing chicken with heavy cream sauces, this delicious stew may be just what you’re looking for. Add onion, garlic, and lots of spices, because you’ll be wanting layered flavors in this dish. We recommend serving it with a crispy tortilla!

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Ingredients Needed for Chicken With Onion and White Sauce

1 tablespoon vegetable oil
2 chicken breasts halves, approximately 5 ounces each
salt
pepper
1 teaspoon red peppercorns
1 teaspoon butter
2 onions s, sliced
3 garlic cloves, sliced
1 teaspoon dried oregano
1 tea spoon cumin
parsley
1 cup heavy cream
¼ cup water
1 tortilla wrap

How to Make Chicken With Onion and White Sauce

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast and season it with salt and pepper. Crush 3-4 red peppercorns and sprinkle the chicken breast with them.
  3. Cook it until golden, for 8-10 minutes per side. After it’s ready, thinly slice it.
  4. Separately, melt the butter in a heated saucepan.
  5. Add the onion and garlic. Season with oregano, salt, pepper, cumin, and red peppercorns. Add about 1 tablespoon of chopped parsley and stir for 1 minute.
  6. Pour the heavy cream and water.
  7. Add the thinly sliced chicken and leave the pan on heat for another 2-3 minutes.
  8. Garnish with a touch of parsley and serve it with tortilla.

Chicken in White Sauce

It’s a rainy day and you want a nice, warm meal? What about trying this chicken in creamy white sauce? We’ve covered the chicken stew with a puff pastry crust, which gets really crispy in the oven, just perfect for dipping it into the sauce!

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Ingredients Needed for Chicken in White Sauce

8 ounces of chicken breast, medium cubes 2 tablespoons of vegetable oil salt pepper ½ teaspoon dried oregano 3.5 ounces of butter 2 tablespoons of flour ½ cup chicken stock ⅓ cup heavy cream 2 potatoes, cut into cubes 1 cup canned peas 3 ounces of puff pastry 1 flour 1 egg 1 tablespoon milk 1 teaspoon poppy seeds parsley

How to Make Chicken in White Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil into a skillet and start cooking the chicken breast.
  3. Add salt, pepper, and dried oregano. Cook until the chicken is cooked through.
  4. Heat a saucepan on the stove and melt the butter.
  5. Add the flour and whisk until it thickens.
  6. Add chicken stock gradually until you make a nice thick sauce. Add the heavy cream and whisk.
  7. Add the potatoes, carrots, and cooked chicken pieces into the white sauce.
  8. Add the canned peas.
  9. Cook for 2-3 minutes, then transfer to a small round baking pan.
  10. Flour your countertop and roll out the puff pastry using a rolling pin.
  11. Place the puff pastry sheet you just made on the top of the baking pan.
  12. Prick with a fork, so the hot air can get out.
  13. Whisk the egg with milk and make some egg wash. Coat the puff pastry with egg wash.
  14. Sprinkle some poppy seeds on top.
  15. Bake for 30 minutes.
  16. Serve with fresh parsley.

Cornmeal Crusted Beef Fusilli Pasta

At first glance, this seems like a casual spaghetti Bolognese recipe. But on a second glance you will find the divine details in the dish. Make the fusilli pasta, cook the beef with a nice, crispy cornmeal crust. Then add some creamy tomato sauce to tie everything together in a delicious package.

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Ingredients Needed for Cornmeal Crusted Beef Fusilli Pasta

12 ounces of beef tenderloin
½ cup flour
1 egg
1 tablespoon milk
½ cup cornmeal
1 teaspoon butter
½ red onion, chopped
1 garlic clove
½ cup tomato sauce
1 basil leaves
½ teaspoon dried oregano
salt
pepper
½ teaspoon brown sugar
6 ounces of fusilli, cooked
2 ounces of grated parmesan
1 teaspoon parsley, chopped

How to Make Cornmeal Crusted Beef Fusilli Pasta

  1. Cut the beef tenderloin into thin slices. Make about 6 slices.
  2. Whisk the egg with milk and make some egg wash.
  3. Coat the beef slices with flour, egg wash, then cornmeal.
  4. Heat a large quantity of vegetable oil in a deep skillet and fry the beef slices until golden.
  5. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  6. When the cooked beef strips cool a little, cut them into thin pieces.
  7. Heat another skillet and melt the butter in it.
  8. Add the red onion, crush the garlic, add the tomato sauce, and 1-2 tablespoons of water.
  9. When the sauce starts to simmer, add the basil leaves, dried oregano, brown sugar, salt and pepper by taste.
  10. Mix and cook for 1 more minute, then add the beef pieces.
  11. Add the cooked fusilli and half of the grated parmesan. Cook for 1 more minute.
  12. Serve with some more grated parmesan and chopped parsley.

Chocolate-Glazed Whoopie Pies

Is it a cookie? Is it a cake? Or is it a pie? Who cares how you call it as long as the whoopie pie has the best of everything? The dough is vanilla-flavored, with a thick and delicious crust of chocolate. The filling is creamy, made of cheese and more vanilla, but it also has a nice crunch to it thanks to the walnuts! Make sure to make a large batch, because these whoopie pies tend to fly off the plate!

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Ingredients Needed for Chocolate-Glazed Whoopie Pies


For the dough:

1 ½ cups of flour
6 eggs
⅔ cup sugar
1 teaspoon baking powder

For the cream cheese:

⅔ cup cream cheese
1 egg yolk
1 teaspoon vanilla extract

For the chocolate glaze:

4 ounces of chocolate
1 ounce walnut, chopped
powdered sugar
lime zest
orange zest

How to Make Chocolate-Glazed Whoopie Pies

  1. Preheat the oven to 360°F/180°C.
  2. Add the flour, sugar, and baking powder into the mixer bowl.
  3. Crack the eggs over the flour. Set your mixer over medium speed, and mix the dough for 4-5 minutes, until it reaches a smooth and creamy consistency.
  4. Pour the mixture into a round cake tin, approximately 12 inches (30 cm) in diameter.
  5. Slide the tray into the oven and bake it for 40 minutes.
  6. Use 1 cooking ring, approximately 4 inches (10 cm) in diameter, to take out 3 round shapes out of the cake dough. Slice each one of them through the middle to make room for the filling.
  7. As for the filling, place the cream cheese in a small bowl. Add the egg yolk, vanilla extract, and mix until the ingredients combine in a smooth cream.
  8. Heat a saucepan over medium heat, fill about half of it with water, and bring it to a boil. Cover it with a bowl. Break the chocolate and add it in the bowl. Mix with a spatula until it melts.
  9. Spread about 1-2 tablespoons of cream cheese mixture between two sides of dough to glue them together. Also, add a few chopped walnuts.
  10. Use the rest of the ingredients to make 2 more whoopie pies.
  11. Top with melted chocolate and let them rest for one hour, in order for the crust to form.
  12. Serve them with powdered sugar, lemon and lime zest!
Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala

There is a known fact that Indian dishes can be so creamy and so flavored and this one makes no exception. By using the slow-cooker you get an extra-tender chicken breast, which pairs perfectly well with the yogurt. Serve this with an aromatic cucumber salad and cooked rice.

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Ingredients Needed for Slow-Cooker Chicken Tikka Masala

For the tikka masala:

1 onion, diced
1 cup canned tomatoes
¼ tablespoon tomato sauce
2 garlic cloves, crushed
1 teaspoon garam masala
6 ounces of chicken breast
¼ cup water
salt
pepper
½ cup heavy cream

For the salad:

½ medium cucumber, chopped
¼ cup fresh coriander leaves, chopped
salt
1 tablespoon lemon juice

How to Make Slow-Cooker Chicken Tikka Masala

  1. For the tikka masala:

    Add the onion, canned tomatoes, tomato sauce, garlic, and garam masala to a slow cooker. Mix them using a spatula, then add the chicken breast on top of the mixture. Add the water, season with salt and pepper, cover with the lid and cook on high for 4 hours.

  2. Shred the tender chicken meat using 2 forks and mix. Add the heavy cream, mix more, cover with the lid, and again, cook on high for 2 hours.
  3. For the salad:

    Add the cucumber, coriander, and lemon juice to a smaller bowl. Season with salt and mix.

  4. Serve the tikka masala together with the salad and some cooked rice.
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