Creamy Leche Flan Recipe

Creamy Leche Flan Recipe

Creamy Leche Flan Recipe

Cooking Time: 55min
Preparation Time: 15min
Serving:  8

Ingredients:

  • 3/4 cup sugar
  • 1.25 oz. water
  • 5 eggyolks
  • 2 eggs
  • 1 (14 oz) can condensed milk
  • 1 (12 oz) evaporated milk
  • 1 tablespoon vanilla

Procedure:

  1. Preheat the oven to 300 degrees.
  2. In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
  3. In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.
  4. Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
  5. Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap).
  6. To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!

Pumpkin Pie Shake Recipe

Pumpkin Pie Shake

Servings: 4

Ingredients:

  • 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
  • 1 cup fat-free milk
  • 2/3 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin-pie spice
  • 3 tablespoons frozen fat-free whipped topping, thawed
  • Pumpkin-pie spice (optional)

Procedure:

  1. Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses.
  2. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
  3. Serve.

Bananas and Peanut Butter Shake Recipe

Bananas and Peanut Butter Shake

Servings: 2

Ingredients:

  • 1/2 cup smooth peanut butter
  • 3/4 cup milk
  • 2 cups vanilla ice cream, slightly softened
  • 1 banana, sliced

Procedure:

  1. In a bowl, beat peanut butter and 1/4 cup milk until smooth. In a blender, blend ice cream, remaining milk and banana (reserving 2 slices) until smooth.
  2. Beat in peanut butter mixture until just combined.
  3. Pour into 2 glasses and garnish each with banana slice.
  4. Serve.

Banana Cream Pie Smoothie Recipe

Banana Cream Pie Smoothie

Servings: 2 (serving size: 1 cup)

Ingredients:

  • 1 cup sliced ripe banana (about 1 large)
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
  • 1 tablespoon nonfat dry milk
  • 1/2 teaspoon vanilla extract
  • 3 ice cubes (about 1/4 cup)
  • Graham cracker crumbs

Procedure:

  1. Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
  2. Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Note: Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.


Raita Indian Yogurt and Cucumber Condiment Recipe

Raita Indian Yogurt and Cucumber Condiment

Servings: 8 (serving size: 1/3 cup)

Ingredients:

  • 1 English cucumber, coarsely shredded (about 2 cups)
  • 1 teaspoon kosher salt
  • 2 cups whole-milk yogurt
  • 1/2 cup finely chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground cardamom

Procedure:

  1. Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes.
  2. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels.
  3. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.

Quick Breakfast Tostada Recipe

Quick Breakfast Tostada

Servings: 4 (serving size: 1 tostada)

Ingredients:

  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 large egg whites
  • 2 large eggs
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/2 cup bottled salsa
  • 1/4 cup fat-free sour cream

Procedure:

  1. Combine first 5 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 3 minutes; stir. Microwave an additional 1 minute or until done.
  2. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas.
  3. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions.
  4. Microwave each tostada at HIGH for 30 seconds.
  5. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.

New England Clam Chowder Recipe

New England clam chowder is a milk – or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature is usually accompanied with oyster crackers (similar to hardtack). Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

New England Clam Chowder

 

New England Clam Chowder

Servings: 8 (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon).

Ingredients:

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Procedure:

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Loaded Potato Soup Recipe

It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.

Loaded Potato Soup

Servings: 4 (serving size: about 1 1/4 cups)
Total Time: 20 Minutes

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
  • 4 teaspoons thinly sliced green onions

Procedure:

  1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
  3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Creamy Chicken Breast Recipe

If you need to get a tasty, healthy meal on the table but just don’t have a lot of spare time, these simple recipes using chicken breasts are great choices.

Servings: 4

Ingredients:

  • 1 lb chicken breasts, sliced
  • 1 1/2 cups white or crimini mushrooms
  • 1 small yellow onion, minced
  • 1/4 cup heavy cream
  • 2 tablespoons dry white wine
  • 1/2 cup chicken stock or broth
  • 1/8 cup scallions, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil

Procedure:

  1. Season chicken with salt and ground blackpepper. Let is stay for 10 minutes.
  2. Heat a pan, and then pour-in olive oil.
  3. Put-in the chicken and cook in medium heat for 8 minutes per side.
  4. Remove the chicken and place in a clean plate. Meanwhile, saute onions for 2 minutes on the same pan.
  5. Add the mushrooms and cook for 2 to 3 minutes.
  6. Pour-in white wine. Let the liquid reduce, and then pour-in chicken broth or stock.
  7. Let boil. Put the chicken back in.
  8. Add heavy cream. Stir.
  9. Add chopped scallions. Cook for a minute more.
  10. Transfer to a serving plate.
  11. Serve. Share and enjoy!

Fried Chicken Breast with Creamy Lemon Sauce Dip Recipe

This recipe involves skinless and boneless chicken breast and a creamy dip that you will love.

Fried Chicken Breast with Creamy Lemon Sauce Dip Recipe

Fried Chicken Breast with Creamy Lemon Sauce Dip

Number of servings: 4

Ingredients:

  • 4 pieces boneless chicken breast, pounded until flat
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 cups cooking oil
  • 2 tablespoons butter
  • 3 tablespoons lemon juice
  • yolk of 1 piece egg, beaten
  • 1 cup heavy whipping cream
  • salt to taste

Procedure:

  1. Rub salt and pepper on the chicken breasts. Set aside.
  2. Make the sauce by melting the butter in a sauce pan.
  3. Pour-in lemon juice. Stir.
  4. Pour-in the whipping cream and then add salt.
  5. When the mixture is about to boil, add-in the egg yolk. Continuously stir for a minute or until the texture becomes thicker. Set aside.
  6. Meanwhile, heat the cooking oil in a frying pan.
  7. When the oil becomes hot, dredge the chicken breast in flour and then dip in the beaten egg mixture.
  8. Dip the chicken in flour for the second time. Deep fry in medium heat for 7 to 9 minutes or until the color turns light to golden brown.
  9. Arrange in a serving plate along with the creamy lemon sauce.
  10. Serve. Share and enjoy!

Creamy Chicken with Mushroom Recipe

Creamy Chicken with Mushroom is a rich chicken dish that you can prepare for yourself and your family for dinner. This can be easily prepared in less than 30 minutes. It goes well with biscuit or mashed potato.This recipe is simple and makes use of ingredients that are easy to find. You will need skinless and boneless chicken breast for this recipe, along with a can of condensed cream of mushroom soup, heavy cream, and sliced mushrooms. This dish will taste even better if you top it with sour cream and cheese.

Creamy Chicken with Mushroom Recipe

Creamy Chicken with Mushroom

Number of servings: 4

Ingredients:

  • 1 1/2 lbs. boneless chicken breast, sliced
  • 1 cup sliced white mushroom
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 can condense cream of mushroom
  • 1/2 cup heavy whipping cream
  • 1 cup chicken broth
  • 2 teaspoon fresh rosemary, chopped
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste

Procedure:

  1. Melt butter in a pan and then add the olive oil.
  2. Pan-fry the chicken until the color turns light brown.
  3. Put-in the rosemary. Cook for 1 minute.
  4. Add the cream of mushroom and chicken broth. Stir and let boil.
  5. Simmer for 20 minutes or until the liquid reduces.
  6. Put-in the mushroom and heavy whipping cream. Continue cooking for 3 to 5 minutes,
  7. Add salt and pepper to taste.
  8. Transfer to a serving plate. Top with sour cream and cheese.
  9. Serve with mashed potato. Share and enjoy!