Natasha's Fans

03/05/2025

🥐🧀 Sausage Cream Cheese Crescents 🧀🥐
Full recipe 👇💬
https://mastersofkitchen.com/?s=Sausage+Cream+Cheese+Crescents+Recipe

02/29/2024

05/27/2023

Chicken Zucchini Fritters Recipe

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I'm not sure why I hadn't thought of this earlier. They are healthier than regular katlety since they are half meat and half veggie and they are super juicy and flavorful.

Course: Lunch, Main Course
Cuisine: Russian, Ukrainian
Keyword: Chicken Zucchini Fritters
Skill Level: Easy
Cost to Make: $8-$10

Ingredients:

2 medium zucchini, about 1 1/4 lbs, grated (I used a green zucchini and a yellow squash)
2 tsp salt, divided
1 lb ground turkey or chicken
1/4 tsp freshly cracked black pepper
1/4 cup green onions or chives, finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese, or 1/2 of the 15oz tub
Olive oil to saute

Instructions:

How to Make Chicken Zucchini Fritters:
Place zucchini in a colander or bowl. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out. You'll be amazed how much juice actually comes out of these babies. Transfer drained zucchini to a large bowl. Discard drained juice.
Add 1 lb fresh ground turkey or chicken, 1 tsp salt, 1/4 tsp pepper, 1/4 cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.
Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about 1/3-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.

05/27/2023

Chicken Kotleti Recipe

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

A plate of chicken kotleti lined up in a row with a bowl of buckwheat behind it

Course: Lunch, Main Course
Cuisine: Russian, Ukrainian
Keyword: Chicken Kotleti
Skill Level: Easy/Medium
Cost to Make: $8-$10
Servings: 15 kotleti

Ingredients:

1 lb ground chicken
1 cup Panko bread crumbs
1/2 cup milk
2 Tbsp sour cream
1 tsp salt
1/2 tsp pepper
1 egg
1 small onion, grated
1/2 cup flour for dredging
Olive oil or canola oil to sautee

Instructions:

Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
Using wet hands make oval patties than dredge both sides in flour.
Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.

02/24/2023

Raspberry Mousse Cups Recipe
Raspberry Mousse is a sweet/tart mousse is bursting with fresh raspberry flavor (there are NO artificial colors or flavors). It is an easy and impressive dessert.
Ingredients:
For the Raspberry Mousse:
10 oz 2 1/2 cups frozen raspberries
1/2 cup granulated sugar
2 Tbsp fresh lemon juice, from one med/large lemon
1 Tbsp Knox unflavored gelatin (from 1 1/4 packets
3 cups heavy whipping cream
6 Tbsp confectioners, powdered sugar
Filling and Garnish:
1/2 of a 7 oz pkg lady fingers
12 oz package fresh raspberries, reserving 6 berries for garnish
6 to 12 small mint leaves, optional garnish
For the Simple Syrup, stir together:
1 cup warm water
1 Tbsp fresh lemon juice
1 Tbsp granulated sugar
Instructions:
Make Raspberry Sauce:
In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off the heat, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour back into saucepan and place over medium heat, whisk until gelatin dissolved and mixture is hot (not boiling). Remove from heat and cool to room temp (transfer to a different bowl to cool faster) and don’t let it sit too long once it’s at room temp or it will thicken and become difficult to blend.
Prep the Ladyfingers:
Cut lady fingers into 3 pieces. Make syrup and dip each lady finger piece in syrup 2 seconds then layer 2 full lady fingers in the bottom of each cup (6 pieces total).
Make the Whipped Cream:
Once raspberry syrup is at room temp, beat 3 cups heavy cream with 6 Tbsp powderd sugar on high speed 2 minutes or until whipped and fluffy (do not overbeat or it will turn buttery). Reserve 1 1/2 cups of whipped cream and transfer it to a pastry bag fitted with a large star attachement. Refrigerate until ready to use.
Make and Assemble Raspberry Mouse:
Into the remaining big batch of whipped cream, Gently fold in the room temp syrup 1/4 at a time, folding to incorporate between each addition. Transfer to a piping bag fitted with a round 3/8" tip and pipe over ladyfingers to a 1/2" thickness. Repeat with all 6 cups.
Set aside 6 of your prettiest raspberries for the topping. Place remaining raspberries over your mousse, arranging them in a circle around the edges and then placing a few in the center. Pipe another half-inch of mousse over the raspberries. Finally, pipe reserved whipped cream and garnish with raspberry and mint if desired. Refrigerate for at least 1 hour or until set. Enjoy!

02/24/2023

Easy Banana Pudding Recipe
The easiest recipe for a no-bake banana pudding with layers of pudding, wafers, and fresh bananas. This layered no-bake dessert is stunning to serve and so easy to make.
Ingredients:
2 cups cold milk
1 tsp vanilla extract
2 (3.4 oz each) instant vanilla pudding packages
1 14 oz sweetened condensed milk
2 cups heavy whipping cream
1 11 oz vanilla wafers
4 fresh bananas
3 Tbsp powdered sugar
Instructions:
In a large bowl, beat the cold milk with vanilla extract and vanilla pudding until it thickens. Pour in the condensed milk and beat to combine.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Add about two-thirds of the whipped cream into the pudding and gently fold in with a spatula.
Add the powdered sugar into the remaining one-third whipped cream and fold with a spatula to combine. Refrigerate until needed.
Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas.
Spread 1/4 of the pudding over the bananas/wafers. Repeat with remaining layers until you have four layers.
Add the reserved whipped cream over top of pudding and decorate as desired. Cover and refrigerate 2 hours before serving.

02/24/2023

Strawberry Pretzel Salad Recipe
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Ingredients:
6 oz strawberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzels, (measured before crushing)
1/4 cup granulated sugar
8 Tbsp unsalted butter
8 oz package cream cheese, softened
1/2 cup granulated sugar
8 oz cool whip, thawed in the fridge
1 lb fresh strawberries, hulled and sliced
Instructions:
Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

02/24/2023

Easy Creme Brulee Recipe
Creme Brulee is one of our favorite easy dessert recipes, made with only 4 ingredients. The silky texture and rich vanilla flavor make this homemade creme brulee recipe taste restaurant quality.
Ingredients:
Ingredients for Creme Brulee:
2 cups heavy whipping cream
5 large egg yolks
1/2 cup sugar, plus extra for caramelizing
1 pinch fine sea salt
1 tsp vanilla extract, or vanilla bean paste
Instructions:
How to Make Creme Brulee:
Preheat the oven to 300˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer then add vanilla and remove from heat.
In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9×13 casserole dish.
Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 30-35 minutes, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temp then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
To Caramelize the Top:
When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Recipe Notes:
*If using larger ramekins, bake 5 minutes longer, or until nearly set with some wobble in the center.

02/24/2023

Peaches and Cream Layered Jello Recipe
This jello dessert is not overly sweet and the cream layer in the center is perfectly smooth. A yummy, kid-friendly layered jello recipe.
Ingredients:
2 pkgs., 6 oz each peach jello, made according to package instructions
2 packets unflavored gelatin, 2 packets = 14 grams or 1 1/2 Tbsp
1 cup boiling hot water + 1 cup cold water
14 oz can sweetened Condensed milk
15 oz can sliced peaches, cut into 1/2" thick slices
You will need:
Glass 9x13 casserole dish
Instructions:
Make the first peach flavored jello according to package instructions (I used 2 cups ice water for it to cool faster), pour into a 9x13" glass pan and refrigerate until set (1-2 hrs).
After the first layer of jello has been in the fridge at least 45 mins, start on your cream layer: In a medium bowl, combine 2 packets of unflavored gelatin with 1 cup boiling water and stir until fully dissolved. Stir in 1 cup cold water. Pour in condensed milk and stir with a spoon until blended. Let cream layer sit at room temp (no more than 45 min), then gently pour over your set jello layer.
Once cream layer is nearly set (this takes about 5 min in the fridge), top with slices of peaches. Note: If you want the peaches to stay put in a pattern and not float up, you want to place them on the cream layer before it is fully set. Place back in the fridge to fully set.
You want to start your last jello layer right after the cream layer goes into the fridge. Make the second package of peach flavored jello according to package instructions and let sit on the counter until it is room temperature (30 min - it's faster if you use ice water) then gently pour over the top of your set peaches and refrigerate until entire jello is fully set. Note: Do not pour warm jello over the cream layer or it will start to melt and become mottled.

02/24/2023

Raspberry Jello Cake Recipe
Ingredients:
For the Raspberry Mousse:
6 oz package raspberry jello
8 oz tub cool whip, thawed in the fridge
For the Cake Layer:
4 large eggs, room temp
1/2 cup granulated sugar
1/4 tsp vanilla extract
1/2 cup all-purpose flour
For the Syrup:
1/2 cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice
Topping Ingredients:
3 oz package raspberry jello
6 oz package raspberries
Instructions:
Start making the Jello Mousse:
In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water (this is 1/2 of the cold water the package calls for). Let jello sit at room temp until just starting to set. Note: If you need to speed set jello, you can refrigerate it for 10-15 minutes at the end or until the jello is syrupy and soft set.
How to Make the Cake & Simple Syrup: Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.
Beat 4 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, add 1/2 cup sugar and continue beating on high speed for 5 min until thick and fluffy. Fold in 1/4 tsp vanilla.
Sift in 1/2 cup flour in thirds into the batter, folding it in between each addition. When mixing, scrape the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom. Fold until no streaks of flour remain; do not over-mix or you will deflate the batter. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes, or until top is golden brown and springs back when poked slightly.
Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper. (Note: Let cake sit on top of the peeled back parchment paper to cool - I have found that sometimes it sticks to a cooling rack and can be hard to pry off after it cools down). Rinse and dry the baking dish then return cooled cake back to the pan.
Combine the syrup ingredients: 1/2 cup warm water, 2 Tbsp sugar and 1 tsp lemon juice and set aside to cool to room temp. Brush the top of the cooled cake evenly with syrup.
Finish the Jello Mousse and Topping:
Once jello is starting to thicken and has a slight wiggle to it, beat in 8 oz cool whip. Tip: If your mousse is watery, you should refrigerate it for 10-15 minutes until it's slightly thickened, but keep an eye on it so it doesn't set too much or it will be hard to spread.
Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour or until mousse is set. Meanwhile, start making your jello topping.
In a large measuring cup, combine 3 oz jello with 1 cup boiling water and stir until gelatin is dissolved. Add 1/2 cup cold water and let cool to room temp. (Tip: Never pour warm jello over the mousse or you'll end up with a creamy layer on top) Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.