Easy and Spongy Milk Bread Recipe

 

Ingredients:

• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 1 cup warm milk (about 110°F/45°C)
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten (for brushing)
• Additional butter or oil (for greasing)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk and instant yeast. Let the mixture sit for about 5 minutes, or until foamy.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the bread flour, granulated sugar, and salt until well combined.
3. Combine Wet and Dry Ingredients:
   • Make a well in the center of the dry ingredients and pour in the activated yeast mixture and melted butter. Mix until a shaggy dough forms.
4. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.
5. Let the Dough Rise:
   • Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
6. Shape the Dough:
   • Punch down the risen dough to release any air bubbles. Divide the dough into equal portions and shape each portion into a smooth ball. Place the dough balls in a greased loaf pan, leaving a little space between each one.
7. Proof the Dough:
   • Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough proof for another 1-2 hours, or until doubled in size.
8. Preheat the Oven:
   • About 15 minutes before the dough has finished proofing, preheat your oven to 350°F (175°C).
9. Brush with Egg Wash:
   • Once the dough has finished proofing, gently brush the top of the bread with beaten egg for a shiny finish.
10. Bake the Bread:
    • Transfer the loaf pan to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
11. Cool and Enjoy:
    • Remove the milk bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy your freshly baked milk bread!

Stuffed Cabbage Rolls on a Vegetable Bed

 

Ingredients

For the Cabbage Rolls

1 large head of green cabbage

1 lb (450 g) ground beef (or a mix of beef and pork)

1/2 cup uncooked white rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg

1/2 tsp paprika

Salt and pepper, to taste

For the Vegetable Bed:

2 carrots, sliced into thin rounds

1 onion, sliced

1 bell pepper, cut into strips

2 celery stalks, chopped

2 cloves garlic, minced

2 tbsp olive oil

For the Sauce:

1 can (14 oz / 400 g) crushed tomatoes or tomato sauce

1 tbsp tomato paste

1 tsp sugar (to balance acidity)

1 tsp dried thyme or oregan

1 bay leaf

1 cup vegetable or chicken broth 

Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole head in the pot.

Step 2: Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.

Step 3: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.

Step 4: Trim the thick vein at the base of each cabbage leaf to make it easier to roll.

Step 5: Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.

Step 6: In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.

Step 7: Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.

Step 8: In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.

Step 9: Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.

Step 10: Remove the bay leaf and let the rolls rest for 10 minutes before serving.

Forfar Bridies (Scottish Hand Pies)

 

Ingredients – Forfar Bridies Scottish Hand Pies

For the Pastry:

• 2 cups all-purpose flour

• ½ teaspoon salt

• ½ cup unsalted butter, chilled and diced

• ½ cup cold water

For the Filling:

• 1 lb minced beef

• 1 onion, finely chopped

• Salt and pepper, to taste

• 2 tablespoons beef suet (optional)

Directions –Forfar Bridies Scottish Hand Pies

1. Make the Pastry

• In a large bowl, mix flour and salt.

• Rub diced butter into flour with your fingers until the mixture looks like breadcrumbs.

• Slowly add cold water until dough comes together.

• Shape into a ball, wrap, and refrigerate for 30 minutes.

1. Prepare the Filling

   • In a skillet, cook minced beef and onions over medium heat until beef is browned and onions softened.

   • Season with salt, pepper, and stir in suet if using. Let cool slightly.

2. Assemble the Bridies

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

• Divide pastry dough, roll each portion into a circle.

• Place cooled filling on one half of each circle.

1. Shape the Hand Pies

   • Fold pastry over filling to form a half-moon shape.

   • Seal edges with fork crimping to prevent leaks.

2. Bake

• Place bridies on baking sheet.

• Brush tops with egg wash for shine.

• Bake 25–30 minutes until golden brown.

3. Serve

   • Enjoy warm with mashed potatoes and gravy for a truly Scottish experience.

peach pecan bread

 

 

Ingredients

For the Cabbage Rolls

1 large head of green cabbage

1 lb (450 g) ground beef (or a mix of beef and pork)

1/2 cup uncooked white rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg

1/2 tsp paprika

Salt and pepper, to taste

For the Vegetable Bed:

2 carrots, sliced into thin rounds

1 onion, sliced

1 bell pepper, cut into strips

2 celery stalks, chopped

2 cloves garlic, minced

2 tbsp olive oil

For the Sauce:

1 can (14 oz / 400 g) crushed tomatoes or tomato sauce

1 tbsp tomato paste

1 tsp sugar (to balance acidity)

1 tsp dried thyme or oregan

1 bay leaf

1 cup vegetable or chicken broth 

Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole head in the pot.

Step 2: Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.

Step 3: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.

Step 4: Trim the thick vein at the base of each cabbage leaf to make it easier to roll.

Step 5: Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.

Step 6: In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.

Step 7: Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.

Step 8: In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.

Step 9: Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.

Step 10: Remove the bay leaf and let the rolls rest for 10 minutes before serving.

Crispy Honey Garlic Chicken

 

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:

For the chicken:

500g chicken (breast or thigh, cut into bite-size pieces)

½ tsp salt

½ tsp pepper

2 tbsp cornstarch or flour (optional for light crisp, can skip if you want pure chicken)

Cooking oil (for frying)

For the honey garlic sauce:

3 tbsp honey

3 cloves garlic, minced

2 tbsp soy sauce

1 tbsp vinegar or lemon juice (for balance)

1 tbsp butter or oil

𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔

1. Prepare the Chicken (5–10 minutes)

Season chicken with salt and pepper.

(Optional) Lightly coat with cornstarch for extra crispiness.

Heat oil in a pan over medium-high heat.

2. Fry the Chicken (8–10 minutes)

Fry chicken pieces until golden brown and crispy.

Drain on paper towel and set aside.

3. Make the Honey Garlic Sauce (3–5 minutes)

In a clean pan, melt butter or heat oil.

Sauté minced garlic until fragrant (don’t burn).

Add honey, soy sauce, and vinegar.

Stir and simmer for 1–2 minutes until slightly thick.

4. Combine & Glaze (2–3 minutes)

Add fried chicken to the pan.

Toss well until every piece is coated with sticky honey garlic sauce.

5. Serve

Garnish with sesame seeds or green onions if desired.

Best with steamed rice or as a snack!

⏱ Estimated Time

Prep: 10 minutes

Cooking: 15 minutes

Total: ~25 minutes

Cheesy Penne with Garlic Butter Ground Beef

 

Savory Garlic Butter Pasta with Ground Beef and Melted Cheese

Ingredients:

12 oz penne pasta

1 lb ground beef

3 tbsp unsalted butter

4 cloves garlic, minced

1 tsp onion powder

1 tsp Italian seasoning

Salt & black pepper, to taste

1/4 tsp red pepper flakes (optional)

1/2 cup beef broth

1/2 cup heavy cream

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp chopped parsley (for garnish)

Directions:

Cook penne pasta in salted boiling water according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute.

Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Season beef with onion powder, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.

Pour in beef broth and heavy cream. Bring to a gentle simmer, stirring occasionally for 3–4 minutes until slightly thickened.

Reduce heat to low and stir in mozzarella and Parmesan cheese. Mix until melted and smooth.

Add cooked penne to the skillet and toss until evenly coated in the cheesy garlic butter sauce.

Garnish with chopped parsley and serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 510 kcal per serving | Servings: 4 servings

FARMERS CASSEROLE

 

Ingredients

· 3 cups frozen shredded hash brown potatoes (thawed)
· 1 cup shredded sharp cheddar cheese (or a blend)
· 1 cup cooked ham, diced (or cooked crumbled sausage/bacon)
· ¼ cup sliced green onions (or diced yellow onion)
· 1 (12 oz) can evaporated milk (or 1½ cups whole milk/cream)
· 4 large eggs
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ½ teaspoon paprika or dried mustard (optional)
· Non-stick cooking spray or butter for greasing

Instructions

1. Prepare the Dish

· Preheat oven to 350°F (175°C).
· Grease a 9×13-inch baking dish (or 3-quart casserole dish).

2. Layer Base Ingredients

· Spread thawed hash browns evenly in the dish.
· Sprinkle with cheese, ham (or sausage), and green onions.

3. Mix Egg Mixture

· In a medium bowl, whisk together evaporated milk, eggs, salt, pepper, and any optional seasonings.

4. Combine and Bake

· Pour the egg mixture evenly over the layered ingredients.
· Bake uncovered for 45–55 minutes, until center is set and top is golden brown.
· Let stand 5–10 minutes before serving.

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Make-Ahead Option

· Assemble the casserole (without baking) up to 1 day ahead. Cover and refrigerate.
· When ready to bake, let sit at room temperature 20–30 minutes, then bake as directed (may need an extra 5–10 minutes).