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For the Cake:

3 Large mashed bananas

3 cups flour

1 ½ c. Whole milk

2 ½ tbsp. Lemon juice

½ tbsp. Baking soda

½ tsp. Salt

⅔ c. Butter at room temperature

3 Large eggs at room temperature

1 c. Granulated sugar

½ c. Brown sugar

1 tsp. Vanilla

For the Icing:

⅓ c. Butter

8 oz. Cream cheese

1 ½ tsp. Lemon zest

1 tsp. Lemon juice

3 c. Powdered sugar


Preheat the oven to 350 degrees.

Mash up 3 large bananas, add 1 tablespoon of lemon juice to them, and set aside.

Pour 1 ½ tablespoons of lemon juice into a measuring cup, and add in 1 ½ cups of milk. Set the milk mixture aside for later use.

Using a stand mixer, beat together ⅔ cup room temperature butter, 1 cup granulated sugar and ½ cup brown sugar.

Slowly add in 3 eggs a little at a time to the butter mixture.

Pour in 1 teaspoon of vanilla, and beat the butter and sugar mixture until it is fluffy and creamy.

In a mixing bowl, combine the flour, baking soda and salt.

Add the flour mixture a little at a time to the butter mixture, alternating with a bit of the milk and lemon mixture. Be sure not to overmix the batter at this time.

Once all of the flour mixture and milk have been incorporated into the cake mix, fold in the mashed bananas, and pour the batter into a greased 13×9 pan.

Bake the cake in the oven for 60 minutes, or until a knife comes out clean when inserted into the center.

When the cake has finished cooking, set it off to the side to cool.

In a mixing bowl, beat together ½ cup of softened butter and 8 ounces of cream cheese until well blended. Add in 1 teaspoon of lemon juice and 1 ½ teaspoons of lemon zest.




Four people may enjoy this baked cod dish with lemon and garlic.

What You Need:

4 fillets of fresh fish, weighing around 6-8 ounces each

2 teaspoons unsalted butter, melted

Juice from half of a lemon and thinly slice the other half

3 cloves of garlic, finely chopped

2 tablespoons extra virgin olive oil

1 or 2 handfuls of chopped fresh parsley (save some for garnish)

Salt and pepper to taste

Start by preheating your oven to 400 degrees Fahrenheit. The warmth starts there.

2 teaspoons unsalted butter, melted

Juice from half of a lemon and thinly slice the other half

3 cloves of garlic, finely chopped

2 tablespoons extra virgin olive oil

1 or 2 handfuls of chopped fresh parsley (save some for garnish)

Salt and pepper to taste


Start by preheating your oven to 400 degrees Fahrenheit. The warmth starts there.

Lay the cod fillets on a greased baking dish as if they were going to bed, and gently pat them dry with an old kitchen towel.

Melt the butter in a basin and whisk in the olive oil, chopped garlic, lemon juice, and a nice squeeze. Give it a good stir and a good community at harvest time.

Carefully drizzle the seasoning mixture over the fish, making sure to flavor each piece.

Add salt and pepper to the fish in the same way you would season a story: just enough to bring out the flavor, not too much.

For visual appeal and a tangy taste, place thin slices of lemon on top of the fish, like the last piece of a quilt.

Bake the fish uncovered in the preheated oven for 10 to 12 minutes, or until it is opaque and flakes lightly when tested with a fork. Do whatever makes your heart happy—reflect, make a side, whatever.

Top with chopped parsley and serve right away, because genuine hospitality is not just about flavor but also about being there when you need it.

Simply fantastic! Could eat this for lunch and then dinner again!



4-5 medium potatoes

1 carrot, peeled and grated

1 green onion, sliced ​​

2 eggs

1 cup plain yogurt

7 oz flour

3 tomatoes, sliced ​​

Cheese of your choice, grated

A handful of fresh parsley, chopped

Season with salt and pepper

Olive oil


Prepare the potatoes: Peel the potatoes and finely grate. Soak in a bowl of cold water for about 15 minutes to remove excess starch.

Cook the green onions: Heat a little olive oil in a saucepan and fry the sliced ​​green onions (or onions) until lightly browned, about 2 to 3 minutes.

Cook the potatoes: Add the grated potatoes and green onions to the pot and season with salt and pepper. Cook for another 5 minutes and remove from heat.

Combine potatoes and vegetables: Drain potatoes and place in a large bowl. Add the fried green onions (or onions) and mix.

Prepare the dough. In a separate bowl, whisk together the eggs, yogurt, and a pinch of salt and pepper. Gradually stir in the flour and a little olive oil until a smooth mixture forms.

Mix everything together. Mix the dough into the potato mixture until a homogeneous mixture forms.

Prepare to bake: Preheat oven to 360°F (180°C). Line a baking sheet with baking paper and lightly coat with olive oil. Spread the potato mixture evenly on the tray.

Bake: Bake in the preheated oven for about 25 minutes or until the bottom is golden brown.

Add toppings: Remove tray from oven. Place tomato slices on top and sprinkle generously with grated cheese. Return to oven until cheese is nicely melted. Garnish with chopped parsley.

To serve: Cut into squares and serve hot. Enjoy dishes that satisfy your craving for comfort food in every bite.

This shredded potato dish proves not only the versatility of potatoes, but also how simple ingredients can create a meal that has the potential to knock pizza from its comfortable throne. There is also. This recipe is sure to become a favorite and is perfect for any meal of the day. Please, try it. That way, the next time you’re craving something comforting, you might reach for potatoes instead of pizza dough.

Better than pizza! Just grate the potatoes



For the Dumpling Filling:

1 pound ground chicken

2 cups chopped cabbage

2 green onions, chopped

2 garlic cloves, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon grated ground ginger

Salt and pepper to taste

For Dumpling Wrappers:

1 pack of round dumpling wrappers (about 30 pieces)

Water, for sealing dumplings

For Frying:

2 tablespoons vegetable oil

For Dipping Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey

Red pepper flakes (optional)


In a large mixing bowl, combine ground chicken, chopped cabbage, green onions, minced garlic, soy sauce, sesame oil, grated ginger, Salt, pepper. Mix well until all ingredients are well mixed.

To assemble the dumplings, place a teaspoon of chicken filling in the center of each dumpling wrapper. Moisten the edges of the wrapping paper with water, then fold the wrapping paper in half and pinch the edges to seal, creating a half-moon shape. Repeat this process with the remaining filling and wrappers.

Heat the vegetable oil in a large skillet over medium heat. Once the dumplings are warm, place them on top of each other so they don’t touch each other. Cook for 2-3 minutes or until golden brown on the bottom.

Carefully pour about 1/4 cup of water into the pot and immediately cover. Steam the dumplings for 6-8 minutes or until the water evaporates and the dumplings are cooked through.

Remove the lid and continue baking the dumplings for an additional 2 to 3 minutes, or until the bottoms are crispy and golden.

Transfer the cooked dumplings to a plate and serve hot with your favorite dipping sauce, such as soy sauce, rice vinegar, sesame oil, honey, or chili flakes.

Enjoy these delicious fried chicken dumplings as a delicious appetizer or main course. Perfect for sharing with family and friends.

Pan-Fried Chicken Dumplings



1 pound ground chicken

Salt and pepper to taste

1 teaspoon Minced garlic

1 teaspoon Minced ginger

2 1/2 cups Coleslaw mix

2 tablespoons Sliced ​​green onions

1 tablespoon Soy sauce

Sesame seeds 1 teaspoon oil

Egg 12 roll wrappers 1 beaten egg

Oil for frying


Over medium heat, fry the chicken until no longer pink. Next, add the garlic and ginger and cook for about 30 seconds. Add the

coleslaw mix and green onions and simmer for a further 3 minutes or until softened.

Add soy sauce and sesame oil, mix, and remove from heat.

He preheats the oil to 350°F.

Place the egg roll wrapper with one corner facing you. Place 3-4 tablespoons of the mixture in the center.

Join the two corners to form a triangle, fold the sides inward, and roll tightly. Seal the edges with beaten egg.

Fry the egg rolls, turning occasionally, until lightly browned and crispy.

Homemade Egg Rolls




One cup flour (all-purpose)

One cup mung bean flour, or extra all-purpose flour in case mung bean flour is unavailable

Two cups water

A little pinch of salt


Four large eggs

Two teaspoons hoisin sauce

Two teaspoons spicy sauce, or to taste

One cup green onions, finely chopped

One cup fresh cilantro, roughly chopped

One cup pickled vegetables (daikon, carrots, etc.), finely chopped

Four large crackers or crispy fried wontons

Olive oil for cooking



Combine the mung bean flour, water, salt, and all-purpose flour in a large basin. Beat until there are no lumps and the batter is smooth. For a smoother texture, allow it to settle for about fifteen minutes.


Preheat a crepe maker or nonstick frying pan over medium heat. Apply a thin layer of oil to the pan to prevent sticking.

Pour a ladleful of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer on the bottom.

Crack an egg onto the batter’s surface, then swiftly spread it out with a spoon or spatula to cover the pancake. Sprinkle some scallions on top of the egg and let the pancake cook for one to two minutes, or until the bottom is lightly browned and the sides start to come away from the pan.


Drizzle the cooked side of the pancake with hoisin and chili sauces. Add some pickled vegetables and fresh cilantro.

Place a cracker or crispy fried wonton in the middle for a crunchy touch.


Gently fold the pancake in half over the contents with a spatula, then fold it again to create a quarter round. Lightly press to condense the crispy portion and the contents.

Place the pancake on a cutting board and chop it into small pieces, or serve it whole for an authentic street food experience.

Repeat the procedure with the remaining batter and fillings to create additional pancakes.

These Chinese-style stuffed breakfast pancakes are a delectable and distinctive addition to your morning routine. With every mouthful, the savory flavor melds with the pancake’s soft, crunchy texture and the taste of the fillings, creating a satisfying and appetizing breakfast choice. The fillings can be customized to your tastes or dietary requirements, giving this traditional Chinese street food a unique flair.

Savory Stuffed Breakfast Pancakes in the Chinese Style



2 pounds of big shrimp that have been peeled and deveined; 2 tablespoons of olive oil; 1 tablespoon of Cajun spice; and 1 teaspoon of sweet paprika.

- Onion powder, 1/2 teaspoon

-Onion powder, 1/2 teaspoon

A half teaspoon each of dried oregano and thyme

Measure 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of red pepper flakes, or adjust seasoning to taste.

1-Lemon juice

Onion powder and salt, to taste

-Chopped parsley for serving as a garnish

- Zest from a lemon, to garnish

Metallic tin


Start by getting your oven up to 375 degrees F. Get your shrimp together and give them a good shake with the spice. The shrimp, olive oil, Cajun spice, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and red pepper flakes should all be mixed together in a bowl. Toss it gently so that the shrimp are all donning the spice.

Take a large sheet of tin foil and carefully lay your seasoned shrimp on top. Season with salt and pepper to taste, then top with the lemon juice.

3. Using the edges of the foil to close, make a snug package and make sure none of the spicy fluids escape while they bake.

4. In a preheated oven, place the foil packet on a baking pan and bake for 15 to 20 minutes, or until the shrimp becomes pink and is ready to be eaten.

5. Be cautious not to burn those delicate hands. After removing it from the heat, let it a little to rest before opening the packet; what a delightful steaming scent will meet you.

6. For an easy cleaning, serve it directly from the foil. Top with parsley and serve lemon wedges on the side for a refreshing squeeze.

Garlic Shrimp



Flour, bread or all-purpose, 450 g fluid ounces 

24 milliliters of quick yeast 

1.5 cups of water heated to 110 to 115 degrees

1/4 cup honey (optional)

salt, half a teaspoon 


Whisk together the yeast, honey, and water. Before setting aside for 5 minutes, mix thoroughly and cover with a moist towel or cloth. 

Mash the yeast mixture with the flour and salt. 

Knead for two or three minutes after mixing well with a wooden spoon. (Hint: to keep the mixture from sticking, moisten your hands.)

In a warm spot, let the mixture to settle for two hours. My microwave is what I use. 

When the two hours are up, stretch and fold! I perform this exercise three times every half an hour. 

To shape the dough, set it on a surface that has been lightly dusted with flour. Roll the dough into a ball and set it in a basin or bread basket to rise. (Hint: I put in an hour of rising time while my Dutch oven or oven preheats.)

Heat oven to 450 degrees.

Heat your Dutch oven for half an hour once the oven is prepared. Just five minutes before you want to heat up your Dutch oven. On a sheet of parchment paper, arrange your bread and score it along the edges. 

After the Dutch oven has heated up, add the bread. (Hint: add more crunch to the crust by placing an ice cube to generate steam.) Cook for 30 minutes with the lid on and 15 minutes without. 

Non Sourdough Bread



450 grams (one pound) of ground beef

1⁄2 a cup of breadcrumbs

a quarter cup of Parmesan cheese, grated

a single egg

2 minced garlic cloves

Spoonful of dried oregano...

dried basil, 1 teaspoon

Toss with salt and pepper.

Regarding the spaghetti:

225 grams (8 oz) of spaghetti

2/3 cup of homemade marinara

One cup of mozzarella cheese, shredded

Chop some fresh parsley and set aside for garnish, if desired.


Set oven temperature to 375°F, or 190°C. Spray or coat a 9×13-inch baking dish with olive oil or cooking spray.

Toss together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, dried oregano, dried basil, salt, and pepper in a large mixing bowl. Thoroughly blend all ingredients.

After the baking dish is ready, shape the beef mixture into meatballs that are approximately 1 to 1.5 inches in diameter.

The meatballs should be cooked through and browned in the preheated oven, which should take around 20 to 25 minutes.

While the meatballs are in the oven, cook the spaghetti until it reaches the al dente texture recommended on the box. Put the pasta back in the saucepan after draining.

After the pasta has cooked, add the marinara sauce and mix until evenly coated.

Baked spaghetti and meatballs



tomatoes, 4 cups

half a pound of cooked and drained ground beef

4 vols compared fresh or frozen maize

1/2 teaspoon of Italian seasoning

half a teaspoon of curry powder

2 bay leaves


Toss the potatoes, carrots, water, onion, salt, and pepper into a big pot and bring to a boil.

Cover and simmer, reducing heat to low, for 25 minutes, or until tender.

Combine everything else. After 30 minutes of simmering, cover and cook, stirring regularly, until cooked through.

Simplest Vegetable Beef Soup You've Ever Had



Two containers of gelatin with a strawberry taste

Two gelatin boxes flavored with pineapple

4 cartons of cream, each containing 200 grams

325 milliliters of water

Recipe for Ganache: 200 grams of chocolate

One 200-gram container of cream


To make the strawberry gelatin, combine half of the ingredients in a blender and process until smooth. Once you've done that, transfer it to a glass dish and place it in the fridge to set for a few hours.

Then, combine the pineapple gelatin with the rest of the ingredients and mix until smooth. Then, pour it over the second layer in the glass dish.

Then, pour the ganache over the top layer after melting all of the ingredients in a pot.

When you're ready to serve it, put it in the fridge for at least an hour, or until it sets.

Easy Two-Layer Dessert Recipes with Extra Creamy