< Back Portuguese Easter Sweet Bread Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Often there are multiple ways of making the same dish or baked good. This is the case for Portuguese Easter Sweet Bread. I have baked many over the years using different recipes, but I think I have finally baked the best Easter Sweet Breads yet! These are sweet, soft, rich in flavor, so delicious!! Thank you to all of my family and friends who have shared their recipes and given me their tips over the years on how to make them!! Walking the streets of the small town where I grew up, smelling these sweet breads being baked, are some of the best memories I have from childhood!! Ingredients Levain 100 g King Arthur bread flour 50 g Red Star Fresh Yeast, dissolved in about 1.5 oz of lukewarm water 1 egg Batter 900 g flour 1.5 tsp salt 375g sugar 50 g butter, melted Zest and juice of 1 lemon (strain the juice) 1 tsp cinnamon 1.5 tbsp moonshine or Porto wine 8 eggs Glaze 1.5 Tbsp sugar 1 Tbsp water 1 Tbsp butter 1 egg yolk Preparation Mix all Levain ingredients, cover bowl with cloth and let rise for 1-2hrs. Mix levain and all batter ingredients by hand or in a stand mixer (if only making 1x), being careful with number of eggs - if using different type of flour, you may need 1 more/less egg; batter should be sticky, but not too wet. Cover bowl with cloth and let rise for 4 hrs. Shape dough into round balls. Spread olive oil over the balls. Let sit for about 15 minutes. Fold each dough ball into a moon-like shape. Place balls on parchment paper on a baking sheet. Bake at 350F for 30 minutes. Remove from oven and let cool down on a rack. Make Glaze Boil water and sugar until sugar dissolves. Add butter and mix to dissolve. Carefully add a stream of sugar syrup to egg, mixing constantly to avoid yolk from tempering. Brush mix on top of each cake while cake is still warm. Enjoy! Previous Next

< Back Camel Drool Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe "Baba de Camelo" is a delightful Portuguese dessert that translates to "Camel's Drool" in English, but it's far more appetizing than the name suggests! This creamy dessert is made with just a few simple ingredients: sweetened condensed milk and eggs. The condensed milk is whipped together with egg yolks until creamy and smooth, then folded with whipped egg whites to create a light and fluffy texture. The mixture is typically chilled until set, then served in individual bowls or glasses. The dessert has a rich, sweet flavor with hints of caramel from the condensed milk, and it's often enjoyed as a refreshing treat during warmer weather. Overall, Baba de Camelo is a beloved Portuguese dessert known for its simplicity and deliciousness. Ingredients 1 can of sweetened condensed milk* 4 eggs Almonds thinly sliced *You can bypass Steps 1 and 2 by using a can of Dulce de Leche (milk-based caramel) instead. The final taste varies slightly but it’s still delicious. Preparation To start, cook the sweetened condensed milk (in the can) in a pressure cooker for about 40 minutes or in a pot of water for 2-3 hours. Let it cool completely. Alternatively, as mentioned above, you can use a can of store bought Dulce de Leche, but ... why cheat? Transfer the cooled condensed milk into a bowl. Separate the eggs (keep all the yolks to one side) and beat the egg whites to a firm peak. Add the yolks, one at a time, to the condensed milk and beat after each addition. You should end up with a smoother, creamier version of the condensed milk. Fold the egg whites, little by little, until the mixture is uniform (Please be sure to fold – not stir or beat – the egg whites, to ensure you keep the fluffiness). Place the mixture into a serving and decorate with thinly sliced almonds. Previous Next

< Back Arroz Doce (Rice Pudding) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe The milk and eggs give the rice pudding a rich, custard flavor, and the lemon peel that is cooked with the milk adds a light 'lemony' flavor to the dessert. Sprinkled with some cinnamon powder and you got yourself a piece of heaven! Served warm or even chilled, it is the perfect addition to any family gathering! Ingredients 1 L of water 4 wide strips of lemon peel 1 cinnamon stick ¾ tsp of salt 250 g arborio rice or spanish bomba rice 300 g sugar 750 ml whole milk 4 egg yolks beat in medium bowl 1 tablespoon butter Cinnamon to decorate Preparation In a medium saucepan, bring water to boil along with lemon peel, cinnamon stick, and salt. When it reaches a full boil, add in the rice. Reduce heat to a low simmer and cook for about 15 min until almost all of the water has been absorbed. Stir often. While rice is cooking, heat milk to very hot. Pour hot milk into rice mixture and stir. Simmer for 5 minutes. Stir in the sugar and turn off the heat. Slowly whisk a few tablespoons of the hot rice mixture into the egg yolks, one a time to temper the eggs. After the eggs are tempered with the hot rice mixture, pour egg mixture back into the saucepan and mix. With tongs or a fork, remove and discard lemon peels and cinnamon stick. Place mixture back on the stove and simmer gently for 10 minutes to allow mixture to thicken. Cool mixture in one large serving dish or into individual servings. Top with powdered cinnamon. Previous Next

< Back Quick Beef Chilli Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I’ve made Chili many times over the years, using different recipes. I rate this one as one of my favorites because it’s quick and easy, and everyone raved of how good it was…. I did add one ‘secret’ ingredient that always elevates any recipe to the next level: portuguese ‘chouriço’!! Let me clear, the chili without the ‘chouriço’ would come out Good, but with the added ‘chouriço’ comes out Great!! ❤️ Try it (with or without chouriço) and let me know if you agree! Ingredients 1 pound ground Beef, 93% lean 1/2 portuguese chouriço, diced (optional) 1 tsp kosher salt, plus more to taste 1/2 small onion, chopped 1 medium red bell pepper, chopped 1 15 oz can reduced-sodium black beans, rinsed, drained 1 10 oz can diced tomatoes (mild with green chilies, drained if you’d like) 1/2 cup canned tomato sauce 3/4 cup light beer such as corona light, (or swap for 3/4 cups reduced-sodium beef broth) 1 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/4 tsp garlic powder black pepper, to taste Optional Toppings: Chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado Preparation Heat a large pot on medium-high heat, brown the beef (and chouriço, if using) and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer, and spices. Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired. Recipe adapted from skinnytaste Quick Beef Chili recipe. Previous Next

< Back Sautéed prawns Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Sautéed prawns are succulent shellfish delicacies cooked quickly in a skillet with butter or oil and seasoned with garlic, lemon, and herbs. They're tender, flavorful, and often served as an appetizer or main dish. The cooking method preserves their natural sweetness and juiciness, resulting in a dish that's both simple and delicious. Ingredients Garlic Paprika Red pepper flakes Olive oil Salt Parley to garnish Handful of love ❤️ Preparation Season to taste Sauté Previous Next

< Back French Onion Soup Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe French onion soup is a classic dish featuring caramelized onions simmered in a savory beef broth, typically seasoned with herbs like thyme and bay leaves. The soup is topped with a slice of toasted baguette or crusty bread and melted Gruyère or Swiss cheese, creating a rich and comforting flavor profile. The sweetness of the caramelized onions pairs perfectly with the savory broth and gooey cheese topping, making it a beloved dish in French cuisine. Ingredients 2 pounds yellow onions, sliced thin 2 tbsp unsalted butter 2 tbsp flour, (or gluten-free flour) 1 bay leaf 1/2 tsp dried thyme 1 ounce dry sherry 1 ounce Cognac or brandy 2 ounces white wine 9 cups beef broth, (store bought or homemade) kosher salt and freshly ground pepper, to taste 6 slices toasted Italian bread (6 ounces), or gluten-free bread 6 slices reduced-fat Swiss, or your favorite cheese Preparation In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes. Add the beef broth, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, until cheese melts. Previous Next

Downloads & Refunds Download Policy I’m a download policy section. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add details about your policy and make changes to the font. I’m a great place for you to tell a story and let your users know a little more about you. I'm the second paragraph in your download policy section. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add details about your policy and make changes to the font. I’m a great place for you to tell a story and let your users know a little more about you. Refund Policy I’m a refund policy section. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add details about your policy and make changes to the font. I’m a great place for you to tell a story and let your users know a little more about you. I'm the second paragraph in your refund policy section. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add details about your policy and make changes to the font. I’m a great place for you to tell a story and let your users know a little more about you.

< Back Pan Roasted Salmon with Sweet Potatoes and Brussels Prep Time: Cook Time: Serves: Level: Beginner Featured Pan Pampered Chef Stone Bar Pan (Item # 100384). About the Recipe Pan-roasted salmon with sweet potatoes and Brussels sprouts is a delicious and nutritious dish that combines flaky, tender salmon with the natural sweetness of roasted sweet potatoes and the slightly crispy texture of Brussels sprouts. The salmon is seasoned with herbs and spices, then seared in a hot pan until the skin is crispy and the flesh is cooked to perfection. The sweet potatoes are diced and roasted until caramelized and tender, adding a comforting sweetness to the dish. Brussels sprouts are halved and roasted until golden brown and crispy on the edges, providing a nice contrast to the other flavors. Together, these ingredients create a balanced and satisfying meal that's perfect for any occasion. Ingredients 4 fillets of salmon soy sauce (1/3 cup) honey (1/3 cup) crushed garlic (3 cloves) minced ginger (1 tsp) 2 sweet potatoes 1 lb of Brussels sprouts Olive oil, salt, pepper Preparation Make salmon glaze with soy sauce, honey, crushed garlic, minced ginger. Place salmon and glaze in a ziplock bag for at least 20 min. Season sweet potatoes and brussels with olive oil, salt and pepper. Bake for 5-7 minutes. Add salmon fillets to the roasting pan, and remaining marinade. Continue roasting for an additional 15 min. Enjoy!! Previous Next

< Back Pumpkin Bagel French Toast Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pumpkin bagel French toast is a creative twist on the classic French toast dish, incorporating the flavors of pumpkin and the chewy texture of bagels. To make it, slices of pumpkin bagels are dipped in a mixture of eggs, milk, pumpkin puree, cinnamon, and nutmeg, then fried until golden brown. The result is a decadent breakfast or brunch dish with a hint of autumnal spice and a rich, custardy interior. It's often served with toppings like maple syrup, whipped cream, or a dusting of powdered sugar for an extra touch of sweetness. Ingredients 3 eggs 1 cup of half & half 1 Tbsp of brown sugar 1 tsp of vanilla extract Pinch of salt Bagels Powdered Sugar Maple Syrup Preparation Mix 3 eggs with a cup of half & half, 1 Tbsp of brown sugar, 1 tsp of vanilla extract, pinch of salt. Cut the bagels in half and a thin layer on top and bottom. Soak them briefly in the batter on both sides and cook in a griddle or pan until golden brown, on both sides. Sprinkle with powdered sugar, maple syrup and …. Enjoy!!! Previous Next

FAQ Why do FAQs matter? FAQs are a great way to help site visitors find quick answers to common questions about your business and create a better navigation experience. What is an FAQ section? An FAQ section can be used to quickly answer common questions about your business like "Where do you ship to?", "What are your opening hours?", or "How can I book a service?". Where can I add my FAQs? FAQs can be added to any page on your site or to your Wix mobile app, giving access to members on the go. How do I add a new question & answer? To add a new FAQ follow these steps: 1. Manage FAQs from your site dashboard or in the Editor 2. Add a new question & answer 3. Assign your FAQ to a category 4. Save and publish. You can always come back and edit your FAQs. How do I edit or remove the 'Frequently Asked Questions' title? You can edit the title from the FAQ 'Settings' tab in the Editor. To remove the title from your mobile app go to the 'Site & App' tab in your Owner's app and customize. Can I insert an image, video, or GIF in my FAQ? Yes. To add media follow these steps: 1. Manage FAQs from your site dashboard or in the Editor 2. Create a new FAQ or edit an existing one 3. From the answer text box click on the video, image or GIF icon 4. Add media from your library and save.

< Back Homemade Vanilla Syrup Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Vanilla syrup is a sweet and flavorful liquid made by combining water, sugar, and vanilla extract or vanilla bean. It adds a rich and aromatic vanilla flavor to beverages like coffee, tea, or cocktails. Vanilla syrup can also be drizzled over desserts like pancakes, waffles, or ice cream for an extra touch of sweetness and flavor. Ingredients 1 3/4 cups water 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 1 vanilla bean, split in half* 2 teaspoons vanilla extract* Preparation In a medium saucepan over medium-high heat, whisk together water, sugar, and vanilla bean. Bring to a boil and reduce heat. Simmer for about five minutes - the sugar should be completely dissolved. Remove from heat and stir in vanilla extract. Once simple syrup has cooled, remove the vanilla bean and pour the syrup into a glass jar or bottle. Store in refrigerator. *If you do not have vanilla bean handy, replace the vanilla bean and vanilla syrup with 1 Tbsp of pure vanilla extract. Previous Next

< Back Pork Chops Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pork chops are a classic and versatile cut of meat from the loin of the pig. They're known for their tender texture and rich flavor. Pork chops can be prepared in various ways, such as grilling, pan-searing, baking, or broiling. They're often seasoned with a variety of herbs and spices to enhance their natural taste, and can be served with a range of side dishes, from mashed potatoes to roasted vegetables. Pork chops are a popular choice for a delicious and satisfying meal any day of the week. Ingredients 6 thin, 14 oz boneless pork loin chops, center cut 1/2 tsp paprika 1 tsp garlic powder 1 tsp dried sage 1 tsp dried thyme salt and fresh cracked pepper to taste 2 tsp butter 4 tbsp flour 1/2 cup apple sauce for serving on the side, homemade or store bought Preparation Season pork chops with paprika, garlic powder, sage, thyme, salt, and fresh pepper to taste. Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated. Heat a large skillet over medium heat and add butter when the pan is hot. When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes. You may need to cook in batches of three pork chops at a time. Turn over and cook an additional 3 - 4 minutes, or until the internal temp is 145° F. Remove from the pan and set on a platter to rest for three minutes. Recipe source: https://www.skinnytaste.com/pork-chops-and-applesauce/... Previous Next