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Delicious Dishes Daily, 123 Main Street Anytown, California City, CA (2026)

10/17/2023

Hello Hola Halo!
𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! ♥️
Thanks Dear MEMBERS ❤ 😍

Hamburger Steak with Onions and Gravy
You’ll need :

500 g ground beef.

2 medium eggs.

2 tbsp bread crumbs.

1 tbsp olive oil.

1/2 tsp onion powder.

1/2 tsp garlic powder.

1 tsp Worcestershire sauce.

2 small sliced onions.

2 and ½ cups of beef broth.

2 tbsp flour.

salt and black pepper to taste.

INSTRUCTIONS :

STEP 1:

I combined ground beef, bread crumbs, eggs, onion and garlic powder, Worcestershire sauce, and finally, I added a half teaspoon of salt and another half of black pepper.

STEP 2:

I formed 8 balls, and form into steaks

STEP 3:

I fried the patties and kept them warm.

STEP 4:

Using the same skillet, I cooked onions with garlic powder and flour, and I added Worcestershire and broth gradually. I cooked this mixture for 7 minutes.

THE LAST STEP :

I returned patties back into the pan and cooked them for more than 10 minutes.

Bonne appétit! !

10/16/2023

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! ♥️
Creamy Maja Blanca
Ingredients:
4 serving containers
Ingredients:
2 packs NESTLÉ All Purpose Cream 250ml
4 cups water
2 cups condensed milk
4 cups coconut milk
2 cups cream-style corn
1 ½ cups cornstarch
3 tbsp vegetable oil
2 cups grated cheese
Procedure:
1) Combine NESTLÉ All Purpose Cream, water, condensed milk, coconut milk, cream-style corn, and cornstarch in a heavy-bottom pot. Mix well with a spatula.
2) Bring to a gentle simmer while continuously stirring, making sure nothing is sticking at the bottom and on the sides. Cook until very thick but still spreadable.
3) Brush 4 clean serving containers with oil. Pour Maja Blanca mixture and spread evenly. Grate cheese on top and serve.

Note: Choices of toppings for Maja Blanca include toasted coconut, latik, bottled jackfruit, or whole canned corn kernels.

10/16/2023

CLASSIC CHERRY DELIGHT ☺️

INGREDIENTS

CRUST
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar

FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container cool whip, 8 ounces
1 can cherry pie filling, 21 ounces

INSTRUCTIONS

CRUST
Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING
Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
Refrigerate for at least 2 hours before serving. I like to leave it overnight.
Refrigerate leftovers.

Bonne Appétit!!!

10/16/2023

DOES ANYONE BESIDES ME LIKE PICKLED BEETS?! 😋😍
INGREDIENTS:
° 10 lb beets
° 2 cups vinegar
° 2 cups sugar
° 2 cups water
° 1 teaspoon salt
° 1 teaspoon marinated spices
° 2 teaspoons whole cloves
PREPARATION:
STAGE 1
Wash and cook the beets until the centre of the beet is tender. Peel and cut into 1-inch-diameter pieces. Place the pieces in hot sterilized jars.
STAGE 2
In a saucepan, add the vinegar, sugar, water and salt. In a piece of cotton fabric, add the marinated spices and whole cloves. Close the fabric so that the spices do not come out. Put in the saucepan. Boil for 5 minutes.
STAGE 3
Pour the liquid over the beets.
STAGE 4
Close the pots and boil for 10 minutes.
AUTHOR’S NOTE:
The recipe gives about 12 pots.
Bonne Appétit !

10/16/2023

Coffee is the best way to start the day, but it’s also the best way to end the day! The best coffee cake u ever saw soft, moist and yummy.Must express something to keep getting my recipes 😋 Thanks everyone
❤️
INGREDIENTS
3 cup all-purpose flour
3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3 sticks salted butter
1/3 cup instant coffee granules
1 1/2 cup boiling water
3/4 cup buttermilk
3 large eggs
1 tbsp vanilla extract
2 1/2 sticks salted butte
1 -pound box powdered sugar
1/2 tsp kosher salt
1/4 cup instant coffee granules
3/4 cup heavy cream
4 chocolate-covered toffee bars
Cooking spray, for the pans
DIRECTIONS
Step 1
For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside. Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about 10 seconds, then remove from the heat and set aside.
Step 2
In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to 25 minutes. Allow the cakes to cool for 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.
Step 3
For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about 2 minutes, adding a little more cream if needed to make the frosting spreadable. Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining 2 candy bars and sprinkle around the edge of the cake.
Step 4
Bonne Appétit!!!!

10/16/2023

Melt in Your Mouth Chicken
My husbands exact words after his first bite, “Oh my god, Ashley, this is fantastic! I’m actually hoping the kids don’t like theirs now 😁
Must express something to keep getting my recipes.... Thank you.🥰

Melt in Your Mouth Chicken is a classic recipe that has been around for ages.
The idea of adding mayonnaise and parmesan to the chicken breast is pure genius! The batter turns beautifully golden after baking, and it smells amazing, too.

The flavor is so rich, so creamy, and so addictive!
Most importantly... oh my gosh... This is something that is hard to come by with grilled chicken breast.

Best of all, this recipe is impossible to mess with. Even if you are a newbie in the kitchen, you can remove it easily.
If you are looking for a dish that will shock and impress your family and friends, this is it.

*ingredients:

°4 boneless, skinless chicken breasts
°1 cup of mayonnaise
°1/2 cup grated parmesan cheese
°1 teaspoon of salt

ingredients:

°4 boneless, skinless chicken breasts
°1 cup of mayonnaise
°1/2 cup grated parmesan cheese
°1 teaspoon of salt
°1/2 teaspoon black pepper
°1 teaspoon minced garlic
°1 teaspoon garlic powder

*How to make:

Preheat oven to 375 degrees.
In a small bowl, add mayonnaise, Parmesan cheese, and seasoning.
Mix until combined.
Place chicken in a baking dish sprayed with nonstick baking spray.
Spread the mixture over the chicken breasts.
Bake the chicken for 45 minutes or until cooked through.
Her feet are warm!

Bonne Appétit!

10/16/2023

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, Always a must on the summer to do list!

Ingredients
1 cup all-purpose flour, plus more for dusting pan
1.5 Tbsp cornstarch
0.25 tsp salt
0.25 tsp baking soda
0.25 tsp baking powder
6 Tbsp unsalted butter
0.75 cups granulated sugar
0.5 tsp lemon zest
2 eggs
0.75 tsp vanilla extract
283g sour cream
1 lbs fresh strawberries, diced, plus 12 more small whole for garnish
45g granulated sugar
475ml heavy cream
170g cream cheese
90g powdered sugar

Directions
Step 1
In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

Step 2
Pour and spread batter evenly into pan . Bake in preheated oven until toothpick inserted into center comes out clean, about 18-22 minutes. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups.

Step 3
Toss diced strawberries with sugar(Frozen strawberries can’t be used in this recipe. They’re too soggy and the flavor isn’t as good!). Let rest 10 minutes. In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

Step 4
Place 6 cake rounds in 6 fairly tall dessert cups. Add a spoonful of strawberries over each cake round. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. Garnish each with a fresh strawberry. Serve within an hour for best results.

Bonne appétit!!!!!

10/16/2023

New York Cheesecake

Ingredients :
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1/2 cups sugar
2 tablespoons cornstarch
1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

How To Make New York Cheesecake
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Bonne appétit!

10/16/2023

PLEASE S.A.Y S0METHLNG, THAT LET'S Y0U C0NTLNUE SEEING MY P0STS!
Lemon Loaf Cake 😍
❤️❤️❤️
Ingredients
For the Lemon Loaf Cake
1 1/2 cups (195g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
2 tbsp (30ml) vegetable oil
1 cup (207g) sugar
2 large eggs
1/4 cup (60ml) fresh lemon juice
1 tbsp fresh lemon zest
1 tsp vanilla extract
6 tbsp (90ml) milk
For the Lemon Syrup
1/4 cup (60ml) lemon juice, about 1 lemon
3 Tbsp powdered sugar
For the Lemon Icing
1 cup (115g) powdered sugar
1 tbsp fresh lemon juice
1 tbsp heavy cream
Bonne appétit!

10/16/2023

Prime Rib - OMG😱 DON'T LOSE THIS😋

Ingredients:
1 bone-in prime rib roast (6-8 pounds)
2 tbsp olive oil
Salt and pepper to taste
Garlic cloves (optional)

Instructions:
Preheat the oven to 500°F (260°C).
Place the prime rib roast on a rack in a roasting pan and rub it with olive oil. Season the roast with salt and pepper.
If desired, insert garlic cloves into the roast using a paring knife.
Place the roasting pan in the oven and roast the prime rib for 15 minutes.
Reduce the oven temperature to 325°F (160°C) and continue roasting the prime rib until it reaches the desired level of doneness. Check the internal temperature of the roast using a meat thermometer. For medium-rare, the internal temperature should be 135°F (57°C), for medium, it should be 140°F (60°C), and for well-done, it should be 150°F (66°C).
Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving

Bonne appétit!

10/15/2023

Hello ! Bonjour ! Halo!Hola !
CHOCOLATE CAKE STUFFED

Cake ingredients:
1 tea cup of warm milk
3 eggs
4 tablespoons of melted margarine
2 cups of sugar (I only used one)
1 cup of cocoa powder (I used 32% cocoa)
2 tea cups of wheat flour
1 teaspoon baking soup

Stuffing ingredients:
1 tea cup of sugar
3 tablespoons cornstarch/maizena
5 tablespoons of cocoa powder 32%
1 tea cup of water
3 tablespoons vanilla essence (optional)

Note: Stuffing is optional.

Method of preparation:
Beat all the dough ingredients in the blender until you mix everything, except the baking soda. After smoothie add the baking soda and beat for 15 seconds.
Place in a round shape with a hole in the middle greased with butter and sprinkled with wheat flour.
Bake for about 40 minutes in a medium oven (180°C) preheated
Bonne appétit !

t

10/15/2023

I need a people to say (yummy) so I can add their names to the Active Member List
HOMEMADE ANGEL BISCUITS😋
Ingredients
YEAST MIXTURE
1/4 cup warm water (125 F)
1 teaspoon granulated sugar
1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
BISCUITS
2½ cups all-purpose flour ( I prefer White Lily flour)
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter chopped +more for brushing finished biscuits
1/4 cup butter-flavored shortening
1 cup buttermilk
1 tablespoon heavy whipping cream
Instructions
First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
Stir in the yeast.
Let yeast proof while moving on the next step.
In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
Lightly flour a work surface and turn the dough out on the work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
Fold the dough several times (this will create layers in your finished biscuits.)
Pat the dough out into a 1-inch thick rectangle.
Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)
Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
Let rise for 1-hour and then preheat oven to 400 F.
Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
Brush with melted butter as soon as they come out of the oven.
Enjoy.

Bonne appétit!

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