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Welcome to the Daily Recipes podcast, where we share mouthwatering recipes you can make in the comfort of your own kitchen. Today, we have a classic and comforting dish that needs no introduction: Baked Mac and Cheese. Let's dive in!
Ingredients:
8 ounces (225g) elbow macaroni 1/4 cup (60g) unsalted butter 1/4 cup (30g) all-purpose flour 2 cups (500ml) milk 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 cup (30g) breadcrumbsInstructions:
Preheat your oven to 350°F (180°C) and grease a baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until well combined and lightly golden.
Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.
Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth.
Add the salt, black pepper, paprika, garlic powder, and onion powder to the cheese sauce and stir to combine.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Pour the mac and cheese mixture into the greased baking dish.
Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
Remove from the oven and let it cool for a few minutes before serving.
That's it! Your delicious Baked Mac and Cheese is ready to be enjoyed. We hope you loved making and indulging in this classic comfort food. Don't forget to leave us a review or reach out to us on our website to let us know how it turned out. Thanks for tuning in to Daily Recipes, see you next time!
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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today, we're going to teach you how to make tangy lemon bars, a refreshing dessert that's perfect for spring and summer. These bars have a buttery shortbread crust and a tangy lemon filling. So let's get started!
Ingredients:
1 cup (125g) all-purpose flour 1/2 cup (115g) unsalted butter, at room temperature 1/4 cup (30g) powdered sugar 1/4 teaspoon salt 2 large eggs, at room temperature 1 cup (200g) granulated sugar 1/3 cup (80ml) freshly squeezed lemon juice 2 teaspoons lemon zest 2 tablespoons (16g) all-purpose flour Powdered sugar, for dustingInstructions:
Preheat your oven to 350°F (180°C). Grease an 8-inch (20cm) square baking pan with butter.
In a medium bowl, whisk together the flour, powdered sugar, and salt.
Using an electric mixer, beat the butter until light and fluffy.
Add the flour mixture to the butter and beat until a dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake for 18-20 minutes or until lightly golden brown.
While the crust is baking, make the lemon filling. In a medium bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour.
Pour the lemon filling over the hot crust and return the pan to the oven.
Bake for an additional 20-25 minutes or until the filling is set and no longer jiggles.
Let the bars cool completely in the pan, then refrigerate for at least 1 hour before slicing.
When you're ready to serve, dust the top of the bars with powdered sugar.
Congratulations! You've just learned how to make tangy lemon bars. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.
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Welcome to today's episode of Daily Recipes. Today, we will be making a delicious and creamy Coconut Cream Pie. This classic dessert is perfect for any occasion, and the coconut filling is sure to be a crowd-pleaser. So, let's get started!
Ingredients:
1 9-inch pie crust 1 cup (240 ml) of unsweetened shredded coconut 1 cup (240 ml) of whole milk 1 cup (240 ml) of heavy cream 3/4 cup (150 g) of granulated sugar 1/2 cup (60 g) of cornstarch 1/2 teaspoon of salt 4 large egg yolks 2 tablespoons of unsalted butter 1 teaspoon of vanilla extract Whipped cream and toasted coconut flakes for topping (optional)Instructions:
Preheat your oven to 375°F (190°C).
Bake the pie crust for 12-15 minutes or until lightly golden. Set aside to cool.
In a medium saucepan, combine the shredded coconut, whole milk, and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally.
In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks to the mixture and whisk until smooth.
Slowly pour the hot coconut mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove the mixture from the heat and whisk in the butter and vanilla extract.
Pour the coconut mixture into the pie crust and smooth out the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
Before serving, top the pie with whipped cream and toasted coconut flakes (optional).
That's it for today's episode of Daily Recipes. We hope you enjoyed making this delicious and creamy Coconut Cream Pie as much as we did. Don't forget to leave a review and let us know how it turned out for you. And as always, happy cooking!
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Welcome to the Daily Recipes podcast, where we bring you delicious and easy-to-follow recipes every day. Today, we have a spicy and aromatic Thai curry that will transport your taste buds to the streets of Bangkok. Let's get started!
Ingredients:
1 pound (450g) boneless, skinless chicken breasts, cut into bite-size pieces 1 tablespoon (15ml) vegetable oil 1 onion, diced 2 garlic cloves, minced 1 tablespoon (15g) red curry paste 1 tablespoon (15g) yellow curry powder 1 can (14 oz/400ml) coconut milk 2 tablespoons (30ml) fish sauce 1 tablespoon (15ml) brown sugar 1 red bell pepper, sliced 1 green bell pepper, sliced 1 cup (150g) snap peas 1 lime, juiced Fresh cilantro, chopped Salt, to tasteInstructions:
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the red curry paste and yellow curry powder to the skillet and stir until the onion and garlic are coated.
Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
Pour the coconut milk into the skillet and stir to combine.
Add the fish sauce, brown sugar, red and green bell peppers, and snap peas to the skillet.
Bring the mixture to a boil and then reduce the heat to low. Let the curry simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Add the lime juice and chopped cilantro to the skillet and stir to combine.
Season the curry with salt to taste.
Serve hot over steamed rice and enjoy the flavors of Thailand.
That's it for today's recipe, we hope you enjoyed it! If you have any feedback or would like to share your experience with this Spiced Thai Curry recipe, please feel free to leave a review or message us on our website. Thanks for listening to Daily Recipes, see you next time!
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Welcome to Daily Recipes! Today, we'll be making a delicious and easy recipe for Beef Enchiladas. This dish is perfect for a family dinner or when you have guests over. Let's get started!
Ingredients:
1 lb (450g) ground beef 1 onion, chopped 2 cloves garlic, minced 1 can (10 oz/283g) enchilada sauce 1 can (14.5 oz/411g) diced tomatoes, drained 1 can (4 oz/113g) chopped green chilies, drained 2 cups (8 oz/226g) shredded cheddar cheese 1 tsp (5g) ground cumin 1 tsp (5g) chili powder Salt and pepper, to taste 8-10 corn tortillas Optional toppings: sour cream, chopped cilantro, sliced avocadoInstructions:
Preheat the oven to 375°F (190°C). In a large skillet, cook the ground beef over medium-high heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent. Add the enchilada sauce, diced tomatoes, chopped green chilies, ground cumin, and chili powder to the skillet. Stir well and let the mixture simmer for 5-10 minutes. Spread a thin layer of the beef mixture in the bottom of a 9x13 inch (23x33cm) baking dish. Warm the corn tortillas in the microwave or oven, then place a spoonful of the beef mixture in the center of each tortilla. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture. Once all the tortillas are in the baking dish, pour any remaining beef mixture over the top of the tortillas. Sprinkle shredded cheddar cheese evenly over the top. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Remove the enchiladas from the oven and let them cool for a few minutes. Serve with your favorite toppings, such as sour cream, chopped cilantro, and sliced avocado.And there you have it, a delicious and easy recipe for Beef Enchiladas. We hope you enjoy making and eating this dish as much as we do. Don't forget to leave a review and let us know how it turned out. Thanks for listening to Daily Recipes, and we'll see you next time!
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Welcome to today's Daily Recipes podcast! Today we're sharing a classic recipe that's perfect for dessert or breakfast - Bread Pudding. This recipe is easy to make and uses simple ingredients that you may already have in your kitchen. Let's get started!
Ingredients:
6 cups (approx. 360g) of stale bread, cut into cubes 2 cups (480ml) of milk 1 cup (240ml) of heavy cream 4 eggs 1 cup (200g) of granulated sugar 2 teaspoons (10ml) of vanilla extract 1 teaspoon (5ml) of ground cinnamon 1/4 teaspoon (1.25ml) of nutmeg 1/4 teaspoon (1.25ml) of salt 1/2 cup (60g) of raisins (optional)Instructions:
Preheat your oven to 350°F (180°C).
Grease a 9x13 inch (23x33cm) baking dish with butter or cooking spray.
In a large mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Add the bread cubes and raisins (if using) to the mixing bowl and stir until the bread is fully coated in the liquid mixture.
Let the mixture sit for 10-15 minutes so the bread can soak up the liquid.
Pour the mixture into the prepared baking dish, making sure the bread is evenly distributed.
Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
Let the pudding cool for 10-15 minutes before serving.
And there you have it - a classic Bread Pudding recipe that's sure to be a hit with your family and friends. We hope you enjoy making and eating this delicious dessert. Don't forget to leave us a review and let us know how it turned out. Thanks for listening to Daily Recipes, and we'll be back soon with another tasty recipe!
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Welcome to Daily Recipes! Today, we’re going to show you how to make a decadent and creamy chocolate fudge that's sure to satisfy your sweet tooth. This fudge is perfect for sharing with friends and family or as a treat for yourself. So let’s get started!
Ingredients:
2 cups (400g) granulated sugar 3/4 cup (170g) unsalted butter 2/3 cup (160ml) evaporated milk 1/4 cup (60ml) water 12 ounces (340g) semi-sweet chocolate chips 1 teaspoon vanilla extractInstructions:
Grease an 8x8 inch (20x20 cm) baking dish and set aside.
In a large saucepan, combine the sugar, butter, evaporated milk, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Reduce the heat to low and continue cooking, stirring occasionally, for 5 minutes.
Remove the pan from the heat and stir in the chocolate chips and vanilla extract until smooth.
Pour the mixture into the prepared baking dish and let it cool to room temperature.
Once cooled, place the dish in the fridge for at least 2 hours, or until the fudge is set.
Once set, remove the fudge from the dish and cut it into small squares.
Serve and enjoy!
That’s it for today’s recipe. We hope you enjoyed making this creamy chocolate fudge as much as we did. Feel free to leave a review and let us know how it turned out for you. Join us again for more delicious recipes on Daily Recipes.
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Today's recipe is a classic comfort food that's sure to please your taste buds - Bacon Wrapped Meatloaf! It's a flavorful twist on traditional meatloaf that's easy to make and perfect for a family dinner or potluck. So, grab your apron and let's get cooking!
Ingredients:
2 lbs ground beef (900g) 1 cup breadcrumbs (115g) 1/2 cup milk (120ml) 2 eggs, beaten 1 onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, minced 1/4 cup ketchup (60ml) 2 tablespoons Worcestershire sauce (30ml) 1 tablespoon Dijon mustard (15ml) 1 teaspoon salt (5g) 1/2 teaspoon black pepper (2g) 8-10 strips baconInstructions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, green pepper, garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix well with your hands until everything is evenly combined. Line a baking sheet with parchment paper and shape the meat mixture into a loaf in the center of the pan. Wrap the bacon slices around the meatloaf, tucking the ends underneath to seal. Bake for 60-75 minutes or until the internal temperature reaches 160°F (71°C). Remove from the oven and let it rest for 10 minutes before slicing and serving.And there you have it, folks! Bacon Wrapped Meatloaf that's sure to be a hit with everyone at the dinner table. We hope you enjoy making and eating this recipe. Don't forget to leave us a review and let us know how it turned out. Happy cooking!
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Welcome to the Daily Recipes podcast. Today we're going to be making a classic Italian dish, Creamy Chicken Alfredo. This recipe is easy to follow and will leave you with a satisfying meal in no time. So, let's get started!
Ingredients:
500g fettuccine pasta (1lb) 2 tablespoons butter (28g) 2 garlic cloves, minced 500g boneless, skinless chicken breast, cut into bite-sized pieces (1lb) Salt and pepper, to taste 2 cups heavy cream (480ml) 1 cup grated Parmesan cheese (100g) Fresh parsley, chopped, for garnish (optional)Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chicken to the pan and season with salt and pepper. Cook for about 5-7 minutes until browned and cooked through. Reduce the heat to low and add the heavy cream to the pan. Stir well and bring to a simmer. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the sauce and toss to coat. Serve immediately, garnished with chopped parsley if desired.And that's it, Creamy Chicken Alfredo is ready to serve. We hope you enjoyed this recipe and give it a try at home. If you do, please leave a review and let us know how it turned out. Thanks for listening to the Daily Recipes podcast, and we'll be back soon with more delicious recipes for you to try.
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Welcome to Daily Recipes! Today, we’re going to show you how to make delicious fresh blueberry muffins. These muffins are bursting with sweet and juicy blueberries and have a light, fluffy texture that's perfect for breakfast or as a snack. So let’s get started!
Ingredients:
1 and 1/2 cups (190g) all-purpose flour 1/2 cup (100g) granulated sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup (80ml) vegetable oil 1 egg 1/3 cup (80ml) milk 1 teaspoon vanilla extract 1 cup (150g) fresh blueberriesInstructions:
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, whisk together the oil, egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the fresh blueberries.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy!
That’s it for today’s recipe. We hope you enjoyed making these fresh blueberry muffins as much as we did. Feel free to leave a review and let us know how they turned out for you. Join us again for more delicious recipes on Daily Recipes.
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Welcome to Daily Recipes! Today we have a delicious and easy-to-make recipe for Spicy Sausage and Peppers. This dish is perfect for a quick dinner or a weekend lunch with friends. So, let's get started!
Ingredients:
500g spicy Italian sausage (1 lb) 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow onion, sliced 2 cloves garlic, minced 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp salt 1/4 tsp black pepper 2 tbsp olive oilInstructions:
Preheat a large skillet over medium-high heat. Add olive oil and sauté the sliced sausage for about 5 minutes until browned. Add sliced peppers and onions and sauté for about 10 minutes until the vegetables are soft and the sausage is cooked through. Add minced garlic, dried oregano, dried basil, salt, and black pepper. Stir well and cook for an additional minute. Remove from heat and serve hot with your favorite sides.And there you have it, a delicious and spicy dish of Sausage and Peppers that's perfect for any occasion. We hope you enjoy this recipe and feel free to leave a review and let us know how it turned out. Thank you for listening to Daily Recipes and we'll see you next time!
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Welcome to Daily Recipes! Today, we’re going to show you how to make classic peanut butter cookies. These cookies are super easy to make and have a rich, buttery flavor that’s perfectly complemented by the creamy peanut butter. So let’s get started!
Ingredients:
1 and 1/4 cups (160g) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (115g) unsalted butter, at room temperature 1/2 cup (120g) granulated sugar 1/2 cup (100g) packed brown sugar 1/2 cup (125g) creamy peanut butter 1 large egg, at room temperature 1 teaspoon vanilla extractInstructions:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until light and fluffy.
Add the peanut butter, egg, and vanilla extract, and mix until well combined.
Add the flour mixture to the peanut butter mixture and mix until just combined.
Roll the dough into 1-inch (2.5cm) balls and place them on the prepared baking sheet.
Use a fork to press down on each ball of dough, creating a crisscross pattern.
Bake for 10-12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are completely cool, serve and enjoy!
That’s it for today’s recipe. We hope you enjoyed making these classic peanut butter cookies as much as we did. Feel free to leave a review and let us know how they turned out for you. Join us again for more delicious recipes on Daily Recipes.
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Today we have a delicious and healthy recipe for you: grilled chicken with roasted vegetables. This dish is perfect for a summer BBQ or a cozy dinner at home. It's easy to make and full of flavor. So let's get started!
Ingredients:
4 boneless, skinless chicken breasts (about 500g/1lb) 2 red bell peppers, sliced (about 250g/8oz) 2 yellow bell peppers, sliced (about 250g/8oz) 1 red onion, sliced (about 150g/5oz) 2 zucchinis, sliced (about 250g/8oz) 2 tablespoons olive oil 1 tablespoon dried oregano 1 tablespoon garlic powder Salt and pepper to tasteInstructions:
Preheat your grill to medium-high heat. In a large bowl, mix together the sliced vegetables, olive oil, dried oregano, garlic powder, salt, and pepper. Toss the vegetables until they are evenly coated with the seasoning. Grill the vegetables for 10-12 minutes or until they are tender and lightly charred, turning them occasionally. While the vegetables are grilling, season the chicken breasts with salt and pepper. Grill the chicken breasts for 6-7 minutes per side or until they are cooked through and the juices run clear. Serve the grilled chicken with the roasted vegetables on the side.And there you have it, grilled chicken with roasted vegetables. We hope you enjoyed this recipe and give it a try at home. Don't forget to leave us a review and let us know how it turned out. Happy cooking!
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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today, we're going to teach you how to make moist banana bread, a classic treat that's perfect for breakfast or snack time. This recipe is super easy to make and it's a great way to use up ripe bananas. So let's get started!
Ingredients:
1 and 3/4 cups (225g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (115g) unsalted butter, at room temperature 1 cup (200g) granulated sugar 2 large eggs, at room temperature 1 and 1/2 cups (340g) mashed ripe bananas (about 3 large bananas) 1/3 cup (80ml) plain yogurt or sour cream 1 teaspoon vanilla extractInstructions:
Preheat your oven to 350°F (180°C). Grease a 9x5-inch (23x13cm) loaf pan with butter.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the mashed bananas, yogurt, and vanilla extract, and mix until combined.
Add the flour mixture to the banana mixture and mix until just combined.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once the banana bread is completely cool, slice it and serve.
Congratulations! You've just learned how to make moist banana bread. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.
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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today we're going to teach you how to make a classic red velvet cake, perfect for any occasion. This cake is light, fluffy, and has a subtle chocolate flavor, making it a crowd-pleaser. So grab your ingredients, and let's get started!
Ingredients:
2 and 1/2 cups (320g) all-purpose flour 1 and 1/2 cups (300g) granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 and 1/2 cups (360ml) vegetable oil 1 cup (240ml) buttermilk, room temperature 2 large eggs, room temperature 1 teaspoon vanilla extract 1 tablespoon red food coloring 1 teaspoon white vinegar Cream cheese frosting: 8 oz (226g) cream cheese, room temperature 1/2 cup (115g) unsalted butter, room temperature 4 cups (500g) powdered sugar 1 teaspoon vanilla extractInstructions:
Preheat your oven to 350°F (180°C) and prepare two 9-inch (23cm) cake pans by greasing them with butter and lightly dusting them with flour.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
Divide the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 5-10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat together the cream cheese and butter until light and fluffy. Gradually add in the powdered sugar and vanilla extract, and mix until the frosting is smooth and creamy.
Once the cakes have cooled completely, spread a layer of cream cheese frosting on top of one of the cakes. Place the other cake on top and spread a layer of frosting over the entire cake.
Decorate with your favorite toppings, and enjoy!
And that's it, you've just learned how to make a classic red velvet cake. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.
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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today we're going to teach you how to make a classic chicken pot pie, a comforting and hearty dish perfect for any occasion. This recipe features a flaky crust, a creamy filling, and tender chicken. So grab your ingredients, and let's get started!
Ingredients:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1/2 cup (115g) unsalted butter 1/2 cup (60g) all-purpose flour 2 cups (480ml) chicken broth 1/2 cup (120ml) whole milk 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 1 cup (150g) frozen peas 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 pie crusts, store-bought or homemadeInstructions:
Preheat your oven to 375°F (190°C).
In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken and cook until it's no longer pink, about 5-7 minutes.
Remove the chicken from the pot and set it aside.
Add the onion, carrots, and celery to the same pot and sauté until they're tender, about 5-7 minutes.
Add the flour to the pot and whisk it into the vegetables and butter until it forms a paste. Cook the mixture for 1-2 minutes.
Gradually add the chicken broth and milk to the pot, whisking constantly to prevent lumps from forming.
Add the frozen peas, thyme, salt, and pepper to the pot and stir until everything is combined.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until it has thickened.
Remove the pot from the heat and stir in the cooked chicken.
Roll out one of the pie crusts and place it into a 9-inch (23cm) pie dish. Trim the edges.
Pour the chicken mixture into the pie crust.
Roll out the second pie crust and place it over the top of the chicken mixture. Trim the edges and crimp them together to seal the pie.
Cut a few slits into the top of the pie to allow steam to escape.
Bake the chicken pot pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool for a few minutes before slicing and serving.
And that's it, you've just learned how to make a classic chicken pot pie. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.
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This tangy and creamy Key Lime Pie is the perfect dessert for any occasion. With its buttery graham cracker crust and smooth lime filling, this dessert is sure to impress your guests.
Ingredients:
1 1/2 cups (150 g) graham cracker crumbs 1/4 cup (50 g) granulated sugar 6 tbsp (85 g) unsalted butter, melted 4 large egg yolks 1 can (14 oz or 397 g) sweetened condensed milk 1/2 cup (120 ml) key lime juice 1 tbsp (15 g) lime zest Whipped cream and lime slices, for servingInstructions:
Preheat the oven to 350°F (180°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Bake the crust for 10 minutes or until lightly golden brown. Remove from the oven and set aside to cool. In a large bowl, whisk the egg yolks until pale and creamy. Add the sweetened condensed milk, key lime juice, and lime zest. Whisk until well combined. Pour the mixture into the cooled crust. Bake for 15 minutes or until set. Let the pie cool to room temperature, then refrigerate for at least 2 hours. Serve chilled with whipped cream and lime slices.Metric sizing:
150 g graham cracker crumbs 50 g granulated sugar 85 g unsalted butter, melted 4 large egg yolks 1 can (14 oz or 397 g) sweetened condensed milk 120 ml key lime juice 15 g lime zestImperial sizing:
1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 6 tbsp unsalted butter, melted 4 large egg yolks 1 can (14 oz or 397 g) sweetened condensed milk 1/2 cup key lime juice 1 tbsp lime zestSee omnystudio.com/listener for privacy information.
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Today's recipe is a classic Italian dish, perfect for seafood lovers. Our Garlic Butter Shrimp Scampi is a delicious and easy-to-make meal that will impress your family and friends. With a combination of juicy shrimp, aromatic garlic, and flavorful herbs, this dish is sure to be a hit. Let's get started!
Ingredients:
1 pound (450g) large shrimp, peeled and deveined 1/2 cup (1 stick or 113g) unsalted butter, melted 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/4 cup (60ml) white wine 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley Salt and pepper, to taste 8 oz (225g) linguine or spaghetti, cooked according to package instructionsInstructions:
In a large skillet over medium heat, melt the butter. Add the garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant. Add the shrimp to the skillet, and season with salt and pepper. Cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside. In the same skillet, add the white wine and lemon juice. Simmer for 2-3 minutes until the sauce is slightly reduced. Return the shrimp to the skillet, and toss to coat with the sauce. Cook for another minute or two until heated through. Serve the shrimp scampi over a bed of cooked linguine or spaghetti, and sprinkle with chopped parsley.Metric and Imperial sizing:
450g large shrimp 1 stick or 113g unsalted butter 60ml white wine 225g linguine or spaghettiAnd there you have it, a delicious Garlic Butter Shrimp Scampi that's perfect for a cozy dinner at home or for entertaining guests. We hope you enjoy this recipe as much as we do! Don't forget to leave a review and let us know how it turned out. Thanks for tuning in to today's Daily Recipes podcast.
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Strawberry Shortcake is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. This recipe will show you how to make a delicious shortcake and top it with fresh strawberries and whipped cream.
Ingredients:
2 cups (240g) all-purpose flour 1/4 cup (50g) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (113g) unsalted butter, cold and cut into small cubes 2/3 cup (160ml) heavy cream, cold 1 large egg 1 teaspoon vanilla extract 1 pound (450g) fresh strawberries, hulled and sliced 1/4 cup (50g) granulated sugar Whipped cream, for servingInstructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse sand. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the mixture into the flour mixture and stir until just combined. Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a smooth ball. Pat the dough out into a circle that's about 1 inch (2.5cm) thick. Use a biscuit cutter or a glass to cut out 6-8 rounds and place them on the prepared baking sheet. Bake for 15-20 minutes or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean. While the shortcakes are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with the sugar and set aside. To serve, split each shortcake in half and top with the strawberry mixture and a dollop of whipped cream.Metric Measurements:
240g all-purpose flour 50g granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 113g unsalted butter, cold and cut into small cubes 160ml heavy cream, cold 1 large egg 1 teaspoon vanilla extract 450g fresh strawberries, hulled and sliced 50g granulated sugarEnjoy your Sweet and Simple Strawberry Shortcake!
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If you're looking for a classic and elegant steak dish, then Steak Diane is the way to go. This recipe is perfect for a special dinner or any occasion that calls for a delicious and flavorful meal. Today, we'll be making Steak Diane, so grab your apron and let's get started!
Ingredients:
4 (6-ounce) beef tenderloin steaks 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons unsalted butter 2 tablespoons minced shallots 1 clove garlic, minced 1/4 cup brandy 1/2 cup beef broth 1/4 cup heavy cream 1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsleyInstructions:
Season the beef tenderloin steaks with salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add the butter and let it melt.
Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Once cooked, remove the steaks from the skillet and set aside.
Add the shallots and garlic to the same skillet and sauté until they are softened, about 2-3 minutes.
Pour in the brandy and cook for 1-2 minutes until the alcohol has evaporated.
Add the beef broth to the skillet and let it simmer until it has reduced by half.
Stir in the heavy cream and Dijon mustard and let the sauce simmer for 1-2 minutes.
Add the steaks back to the skillet and spoon the sauce over them.
Sprinkle with chopped parsley and serve immediately.
Metric Sizing:
4 (170-gram) beef tenderloin steaks 1/2 teaspoon (2.5 grams) salt 1/2 teaspoon (2.5 grams) black pepper 2 tablespoons (28 grams) unsalted butter 2 tablespoons (16 grams) minced shallots 1 clove garlic, minced 1/4 cup (60 milliliters) brandy 1/2 cup (120 milliliters) beef broth 1/4 cup (60 milliliters) heavy cream 1 tablespoon (4 grams) Dijon mustard 2 tablespoons (8 grams) chopped fresh parsleyImperial Sizing:
4 (6-ounce) beef tenderloin steaks 1/2 teaspoon (0.1 ounce) salt 1/2 teaspoon (0.1 ounce) black pepper 2 tablespoons (1 ounce) unsalted butter 2 tablespoons (0.5 ounce) minced shallots 1 clove garlic, minced 1/4 cup (2 fluid ounces) brandy 1/2 cup (4 fluid ounces) beef broth 1/4 cup (2 fluid ounces) heavy cream 1 tablespoon (0.1 ounce) Dijon mustard 2 tablespoons (0.3 ounce) chopped fresh parsleyAnd there you have it, a classic Steak Diane recipe that's sure to impress. We hope you enjoy this dish and don't forget to leave us a review and let us know how it went. Thanks for listening to the Daily Recipes podcast!
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