Homemade Banana Sweet

 

Homemade Banana Sweet 

1. Caramelized Banana (Banana in Syrup)

Ingredients:

• 3 ripe bananas (sliced or halved)
• ½ cup sugar (brown or white)
• ¼ cup water
• 1 tbsp butter
• ½ tsp vanilla extract (optional)
• A pinch of cinnamon (optional)

Instructions:

1. In a pan over medium heat, add sugar and water. Stir until sugar dissolves and starts to caramelize.
2. Add butter and stir well.
3. Add banana slices and cook for 3-5 minutes, gently turning until coated and softened.
4. Add vanilla extract and cinnamon if desired.
5. Serve warm over ice cream, pancakes, or eat as is.

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2. Banana Halwa (Indian-Style Sweet Banana Dessert)

Ingredients:

• 3 ripe bananas (mashed)
• ½ cup sugar
• 2 tbsp ghee (clarified butter)
• ¼ cup chopped nuts (cashews, almonds)
• ¼ tsp cardamom powder
• A pinch of salt

Instructions:

1. Heat ghee in a pan and fry the nuts until golden. Set aside.
2. Add mashed bananas to the same pan and cook for 5-7 minutes until thickened.
3. Stir in sugar and continue cooking until it dissolves and the mixture becomes glossy.
4. Add cardamom powder and salt, mix well.
5. Garnish with fried nuts and serve warm or chilled.

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3. Fried Banana Fritters (Maruya)

Ingredients:

• 2 ripe bananas (sliced lengthwise)
• ½ cup all-purpose flour
• ¼ cup sugar
• ½ cup milk (or water)
• 1 egg
• A pinch of salt
• Oil for frying

Instructions:

1. In a bowl, mix flour, sugar, egg, milk, and salt into a smooth batter.
2. Dip banana slices in the batter, coating them evenly.
3. Heat oil in a pan and fry the bananas until golden brown and crispy.
4. Drain excess oil and sprinkle with sugar before serving.

These banana sweets are quick and easy to make. Let me know which one you’d like to try!

italian drunken noodles

Italian Drunken Noodles 

Ingredients:

• 8 oz (225g) wide egg noodles or pappardelle
• 1 lb (450g) Italian sausage (mild or spicy), casings removed
• 2 tbsp olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tsp red pepper flakes (optional, for heat)
• 1 can (14.5 oz) diced tomatoes (with juice)
• ½ cup white or red wine (white for a lighter taste, red for deeper flavor)
• 1 tsp dried Italian seasoning (or mix of basil, oregano, and thyme)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ cup chopped fresh basil (for garnish)
• ¼ cup grated Parmesan cheese (for serving)

Instructions:

1. Cook the Pasta:

   • Boil water with a pinch of salt and cook the noodles until al dente. Drain and set aside.

2. Cook the Sausage:

   • In a large skillet, heat 1 tbsp olive oil over medium heat.
   • Add the Italian sausage, breaking it into crumbles, and cook until browned. Remove and set aside.

3. Sauté the Vegetables:

   • In the same skillet, add the remaining olive oil and sauté onions, garlic, and bell peppers until softened (about 3-4 minutes).
   • Sprinkle red pepper flakes for extra heat if desired.

4. Make the Sauce:

   • Pour in the wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2 minutes.
   • Add diced tomatoes, Italian seasoning, salt, and pepper.
   • Return the cooked sausage to the pan and let everything simmer for 5-7 minutes until the sauce thickens.

5. Combine and Serve:

   • Toss the cooked noodles into the sauce and mix well.
   • Garnish with fresh basil and Parmesan cheese.

Serving Suggestions:

• Serve with garlic bread and a side salad.
• Pair with a glass of the same wine used in the sauce for a perfect meal.

Let me know if you give it a try!

Quick and Easy 3-Minute Fudge Recipe

 

 Quick and Easy 3-Minute Fudge Recipe 

Ingredients:

• 2 cups semi-sweet chocolate chips (or milk chocolate)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup chopped nuts (optional)

Instructions:

1. Melt the Chocolate:

   • In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
   • Microwave on high for 1 minute, then stir well.
   • Continue microwaving in 15-second intervals, stirring in between, until smooth and fully melted (about 2 minutes total).

2. Add Flavoring:

   • Stir in the vanilla extract and salt. If using nuts, fold them in now.

3. Set the Fudge:

   • Pour the mixture into a greased or parchment-lined 8x8-inch pan.
   • Spread evenly and refrigerate for at least 1 hour to firm up.

4. Serve:

   • Cut into squares and enjoy!

Optional Add-ins:

• Crushed cookies or marshmallows for a fun twist
• A sprinkle of sea salt for a sweet-salty flavor
• Swirl in peanut butter for a marbled effect

This fudge is super easy and perfect for last-minute treats or gifting. Let me know if you try it!

Ganitong beef ribs na luto gusto ko Delicious

 

fall-off-the-bone beef ribs 

Ingredients:

• 1.5 to 2 kg beef short ribs (kaldereta cut or whole rack)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp paprika (optional)
• 2 tbsp tomato paste (optional, for richer flavor)
• 2 cups beef broth or water
• 2 tbsp cooking oil
• Fresh thyme or bay leaves (optional for aroma)
• Chopped spring onions (for garnish)

Instructions:

1. Sear the Beef Ribs

1. Heat oil in a large pot over medium-high heat.
2. Sear the beef ribs on all sides until browned (about 3-4 minutes per side). This locks in the flavor.
3. Remove the ribs and set aside.

2. Sauté the Aromatics

1. In the same pot, sauté the onions until soft.
2. Add the garlic and cook until fragrant.
3. Stir in the tomato paste (if using) and cook for another minute.

3. Braise the Ribs

1. Return the beef ribs to the pot.
2. Add soy sauce, oyster sauce, Worcestershire sauce, sugar, black pepper, and paprika. Mix well.
3. Pour in the beef broth, ensuring the ribs are partially submerged.
4. Add thyme or bay leaves if using.
5. Cover and simmer on low heat for 2.5 to 3 hours or until the beef is tender and falls off the bone. (Alternatively, cook in a pressure cooker for 45-50 minutes.)

4. Reduce and Serve

1. Once tender, remove the ribs and let the sauce reduce until thick.
2. Taste and adjust seasoning if needed.
3. Serve the ribs drizzled with sauce, garnished with spring onions.

Serving Suggestions:

• Mashed potatoes or garlic rice
• Buttered vegetables on the side
• Serve with extra sauce for dipping

Pwede rin itong lutuin sa oven—slow roast at 160°C for 3-4 hours, covered with foil.

Sarap nito! Let me know kung gusto mo pa ng ibang style ng beef ribs.

The most delicious dinner in 10 minutes

 

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz (225g) spaghetti or any pasta
• 1 lb (450g) shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional for spice)
• Juice of ½ lemon
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta (5 minutes):

   • Boil salted water and cook the pasta until al dente. Drain and set aside.

2. Prepare the Shrimp (3 minutes):

   • While pasta is cooking, melt butter in a skillet over medium-high heat.
   • Add minced garlic and red pepper flakes, sauté for 30 seconds.
   • Toss in the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque.

3. Combine and Serve (2 minutes):

   • Add the drained pasta to the skillet, squeeze in fresh lemon juice, and toss everything together.
   • Sprinkle Parmesan and parsley on top, toss well, and serve hot.

Optional Add-ins:

• Cherry tomatoes for a fresh burst
• Spinach for extra greens
• A drizzle of olive oil for extra richness

Quick, easy, and packed with flavor! Let me know if you need more quick recipes.

Creamy Garlic Parmesan Chicken Wings

 

Creamy Garlic Parmesan Chicken Wings 

Ingredients:

For the Wings:

• 2 lbs (about 1 kg) chicken wings (split into drumettes and flats)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional for heat)

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp cream cheese (optional for extra creaminess)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Prepare and Cook the Wings:

1. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
2. Pat the chicken wings dry with paper towels to remove excess moisture.
3. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
4. Arrange the wings on a baking sheet lined with parchment paper or in the air fryer basket.
5. Bake: Cook for 40-45 minutes, flipping halfway through, until golden and crispy.
   Air Fry: Cook for 25-30 minutes, shaking the basket halfway through.

2. Prepare the Sauce:

1. In a saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
3. Pour in the heavy cream and stir well.
4. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens.
5. (Optional) Stir in cream cheese for a richer, creamier texture.

3. Toss and Serve:

1. Once the wings are cooked, transfer them to a large bowl.
2. Pour the creamy garlic Parmesan sauce over the wings and toss until well coated.
3. Garnish with chopped parsley and extra Parmesan cheese.

Serving Suggestions:

• Serve with ranch or blue cheese dressing.
• Pair with celery and carrot sticks.
• Enjoy with a side of fries or garlic bread.

Let me know if you need any tips!

Old Fashioned Goulash Recipe

 

Old-Fashioned Goulash Recipe, 

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Ingredients:

For the goulash:

• 1 lb (450g) ground beef (or ground turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (green or red)
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) tomato sauce
• 1 cup beef broth (or water)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for added depth)
• 1 tsp Italian seasoning
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1 bay leaf (optional, for extra flavor)
• 1 tbsp olive oil (for sautéing)

For garnish (optional):

• Fresh parsley, chopped
• Grated Parmesan cheese

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Instructions:

1. Brown the beef:

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

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2. Sauté the vegetables:

1. Add the chopped onion and bell pepper to the beef, cooking for about 3-5 minutes until softened.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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3. Add liquids and seasonings:

1. Stir in the diced tomatoes (with juice), tomato sauce, and beef broth.
2. Add Worcestershire sauce, soy sauce (if using), Italian seasoning, paprika, salt, pepper, and bay leaf.
3. Bring to a simmer and let cook for about 10 minutes to allow flavors to meld.

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4. Cook the macaroni:

1. Stir in the uncooked elbow macaroni, making sure it's submerged in the sauce.
2. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.

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5. Add cheese and serve:

1. Remove the bay leaf, then stir in shredded cheddar cheese if using, or sprinkle it on top before serving.
2. Garnish with fresh parsley and grated Parmesan cheese.

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Serving Suggestions:

• Serve with crusty bread or garlic toast.
• Pair with a side salad for a complete meal.
• Leftovers taste even better the next day, making it a great make-ahead dish.

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Tips:

• For extra flavor, add a splash of red wine when sautéing the vegetables.
• Use ground turkey or chicken for a lighter version.
• Swap elbow macaroni with small shells or rotini for variety.
• Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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Enjoy this old-fashioned goulash—a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion!