Things needed:

Lays: 6 big eggs

Cottage About 450 grams (about 2 cups) of cheese

One cup (about approximately 100 grams) of grated sharp cheddar cheese

Grated 1/4 cup of parmesan cheese (

Flour: 1/4 cup, or around 30 grams

Melted butter, 2 tablespoons (or 30 milliliters)

One teaspoon (about five milliliters) of baking powder

Sal: half a teaspoon (2.5 milliliters)

For 1/4 cup (or approximately 25 grams) of chopped green onions

For the garnish, chop some fresh parsley.

Optional garnish: red pepper flakes

Eggs with Baked Cottage Cheese

Eggs with Baked Cottage Cheese

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PREPARATION:

Heat up and get ready:

Begin by preheating the oven to 350°F (175℃). Slightly coat a baking dish that measures 9 by 9 inches.

Combine the base:

Combine all of the eggs in a large bowl and whisk until combined. Cream together the cottage cheese, cheddar, Parmesan, flour, melted butter, baking powder, and salt.

Elevate the taste:

The chopped green onions should be stirred in. Transfer the mixture to the baking dish that has been preheated.

Transfer the dish to a preheated oven and bake for 35 to 40 minutes, or until the center sets and the top becomes golden.

Serve with a garnish and let rest for a little while before slicing. If you want, you may top it off with some red pepper flakes and some fresh parsley.

Have a toasty one.

Enjoy !

The post Baked Cottage Cheese Eggs appeared first on Viral Recipes.

These potatoes are ideal for nibbling or serving as an appetizer due to their crispy outside and tender inside. These snacks gained popularity thanks to Shakey’s Pizza and are incredibly addictive. This pizza store was first established in Singapore at Lucky Plaza in March 2022, extending its presence from the Philippines and the United States. Therefore, it functioned as a subtle hint that I really should do this. Here is my interpretation that closely imitates it. I have also made my own rendition of their dip as I am unable to accurately identify its flavor. 

Mojo-infused potatoes

Potatoes are a kind of food.

(I used russet potatoes) Between 500 and 600 grams Thoroughly rinse, thoroughly scrub, and promptly pat dry. A single large egg, with its shell removed, sliced into pieces that are 1/2 inch thick.
25 milliliters of milk
Blend of spices and herbs
1/2 cup of all-purpose flour 1/2 cup of cornstarch 1/2 teaspoon of salt
Could you perhaps clarify whether you are referring about a measurement of 1/4 teaspoon of paprika?
3/4 teaspoon of garlic powder
1.75 tablespoons of onion powder

0.5 teaspoons of thyme
0.25 teaspoons of ground black pepper
0.5 teaspoons of cayenne
Recipients (Blend)
0.5 pound of mayonnaise
0.25 teaspoons of garlic powder
50% concentration of lemon juice 

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PREPARATION:

Pepper, salt, and smoked paprika, all in a little amount 

Please remember Blend all the ingredients by carefully mixing them together. 

Blend the egg white with the milk. Ensure thorough mixing of all components. Eliminate from the equation 

2. Thoroughly mix all of the spices. 

3. Apply the spice combination to the potato after immersing it in the wet mixture. Discard any excess starch and spice by tossing. Set aside. Proceed with the remaining potatoes using the same method. Allocate a duration of around 10 minutes. 

4. Increase the temperature of the oil to about 160 degrees Celsius. An alternative is to immerse a wooden chopstick into the oil to determine its temperature. Once the oil around the chopstick begins to form bubbles, it indicates that it has reached a sufficiently enough temperature for usage. 

5. Ensure that the pan is not overcrowded while deep frying the potato pieces. Cook the edges of the fish in the deep fryer until they become brown. If the browning process is occurring too rapidly, decrease the heat slightly. Transfer to a cooling rack to allow excess oil to drain. Proceed with the remaining potatoes using the same method. Each batch required around two minutes of my time. 

6. Increase the temperature of the oil by raking it. Extend the frying time of the potatoes by an additional thirty seconds. Subsequently, place it on the cooling rack. Proceed with the remaining potatoes using the same method. 

Step 7: Garnish with your choice condiment and savor!

Enjoy !

The post How to make MOJO POTATOES Recipe appeared first on Viral Recipes.

This indulgent casserole, rich in flavor, is a complete meal by itself but pairs wonderfully with lighter sides like a crisp green salad, steamed broccoli, glazed carrots, or sautéed green beans to balance its richness. For those who enjoy a bit of crunch, garlic bread or dinner rolls are great additions to mop up the delicious sauce.

Recipe: Smothered Pork Chop Scalloped Potato Casserole

Ingredients:

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup chicken broth

2 pounds potatoes, thinly sliced

1 cup shredded cheddar cheese

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

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PREPARATION:

Preheat oven to 350°F (175°C).

Season pork chops with salt and pepper.

Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.

In the same skillet, cook onions and garlic until translucent.

Add flour to make a roux, stirring for a minute.

Gradually add milk and chicken broth, stirring until thickened. Remove from heat.

Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.

Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.

Place pork chops on top of the layers.

Cover with foil and bake for 1 hour.

Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.

Let stand for 10 minutes before serving.

Garnish with parsley.

Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.

Enjoy !

The post The moment I saw this recipe, I knew what I was fixing for dinner! Tastes even better the next day appeared first on Viral Recipes.

The stores have reasonable prices on caraway cheese, but we make the best morning cheesecakes.

Cheese and cumin buns

DOZENS OF SERVINGS The default quantity is two servings.

DIFFICULTY LEVEL Pastry

Easy

Foundational Ingredients

 200 grams of skim milk curd

 (equivalent to two egg whites) 80 grams

 Depending on the curd’s moisture level, you’ll need 45 grams of whole grain flour (corn is my go-to).

 Baking powder, 1 teaspoon

 Spices from Provence, herb salt

Filling ingredients

 100 milligrams of skim milk curd

 Cumin Cheese, 200 g, 10%

 eighty grams of egg white

 40 whole scallions

 Add salt to taste.

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PREPARATION:

1. A mixture of egg whites, flour, baking powder, herb salt, Provencal herbs, and kneaded moist dough is combined with skimmed milk cheese.

2. Shape the dough into rimmed, round baskets using damp hands and set them on a baking sheet.

3. Spoon a mixture of egg whites, crumbled cheese, sliced onions, and crushed cottage cheese into the center.

4

Bake at 400 degrees for approximately 20 minutes.

Enjoy !

The post Cumin cheese buns appeared first on Viral Recipes.

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Ingredients:

4 boneless, skinless chicken breasts
1 Cup mayonnaise
1/2 Cup Shredded Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp garlic powder
How To Make Melt in your mouth Chicken:
Preheat the oven to 375 degrees.
In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
Mix to combine.
Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
Spread the mixture on top of the chicken breasts.
Bake the chicken for 45 minutes, or until cooked through.
Serve warm!

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The post MELT IN YOUR MOUTH CHICKEN appeared first on Viral Recipes.

What’s in it?

Two hundred grams of room-temperature pomade butter mixture

sugar, 120 grams

Wheat flour, 280 grams

Vanilla essence, 1 teaspoon

WHAT TO DO BELOW

To start, combine the sugar and butter in a bowl. Keep in mind that butter is best used when it is at room temperature. We complement each other well.

Then, once everything is well combined, stir in the vanilla essence.

We go on to the flour that has been sifted. First, we put the flour into the basin after running it through a sinker. The two of us work well together.

They need to be shaped now. The most effective method is to use paper movie to form a roll, as seen below, and then chill it for about an hour. Moving forward, we will be baking “slices” that are 1 cm or thinner.

Bake them for around 11 or 12 minutes at 180 degrees on a lower oven rack. We remove them as soon as we see the edges becoming golden. I learned the hard way that leaving them out while they’re still soft led to a hardening when they cooled down. You shouldn’t be scared if you touch one and see that it’s soft.

Have fun.

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4 teaspoons extra virgin olive oil divided
5 ounces fresh baby spinach about 5 cups
1 clove garlic minced (about 1 teaspoon)
¾ teaspoon kosher salt divided
1/2 teaspoon black pepper divided

Pinch red pepper flakes
¼ cup reduced-fat cream cheese
1/4 cup shredded part-skim mozzarella cheese
¼ cup finely grated Parmesan

4 6 ounce salmon fillets skin off or on

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PREPARATION:

• Place a rack in the center of your oven and preheat oven to 425 degrees F. For easy clean up, line a large rimmed baking sheet with parchment paper.
• Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add a big handful of spinach and cook, stirring often, until it begins to wilt. Stir in the garlic, ¼ teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes and let cook 30 seconds. Continue adding the remaining spinach by large handfuls, until it completely wilts down. Remove the pan from the heat.
• Stir in the cream cheese until it melts and smoothly combines with the spinach. Stir in the mozzarella cheese and Parmesan, until the cheeses melt and the mixture looks like a delicious spinach and dip.
• Place salmon fillets on a clean work surface. With a small, sharp knife, make a cut lengthwise down the middle of each fillet to create a pocket (do not cut the fish all the way through). Transfer the salmon to the prepared baking sheet. Sprinkle evenly with the remaining ½ teaspoon salt. With a small spoon, fill each fillet with a quarter of the spinach mixture.
• Drizzle the remaining 2 teaspoons olive oil over the fillets and brush with a pastry brush or lightly rub with your fingers to coat. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sheet pan in the oven and bake until the salmon is opaque in the center and flakes easily with a fork, 8 to 10 minutes.

Enjoy !

The post Stuffed Salmon appeared first on Viral Recipes.

Things needed:

Half a cup of graham cracker crumbs are needed for the crust.

3/8 cup of melted unsalted butter and 1/4 cup of granulated sugar.

As for the layer of cream cheese

Eight ounces of softened cream cheese

1/3 cup of powdered sugar

a teaspoon of vanilla flavoring

Regarding the Layer of Lemon Pudding:

two containers, each containing 3.4 oz. quick lemon pudding recipe

2.25 cups of chilled milk

With Regard to the Whipped Top:

1 (8-oz) container of thawed frozen whipped topping

Lemon zest, if desired, for garnishing.

Ripe berries

Mint foliage

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PREPARATION:

Roll out the Pie Crust: Mix together the granulated sugar, melted butter, and graham cracker crumbs in a medium-sized mixing basin. The mixture should look like coarse crumbs when you stir it. Crust the bottom of a 9×13-inch baking dish by pressing the mixture firmly.

Prepare the Crust by Baking It: The oven should be preheated to 350°F, or 175°C. Preheat the oven to 10 to 12 minutes, or until the crust is just beginning to become a light golden brown. Take it out of the oven and set it aside to cool entirely.

Beat the cream cheese until smooth. Whip together the powdered sugar, vanilla extract, and softened cream cheese in a large basin. After the crust has cooled, spread the cream cheese mixture evenly.

Get the Lemon Pudding Coating Ready: In a separate large bowl, stir the cold milk and quick lemon pudding mix until the mixture thickens, which should take around 2 minutes. After the cream cheese layer is in the baking dish, spread the lemon pudding mixture on top.

Top with Whipped Topping: After the whipped topping has thawed, spread it evenly over the lemon pudding layer and make sure to cover it all.

Relax and Prepare: Once the Lemon Lush Dessert has chilled for at least four hours, or until it has set, top with fresh berries, mint leaves, and lemon zest, if preferred. Divide into equal pieces and enjoy cold.

Different kinds:

The following is a traditional recipe for Lemon Lush Dessert, although there are many ways to make it your own. Some alternatives to think about are these:

Try varying the citrus taste by switching out the lemon pudding mix with orange or lime pudding mix to see what you like most.

Crust Substitutes: For a variation in taste and texture, you may use crushed vanilla wafers or shortbread biscuits as a crust substitute instead of graham cracker crumbs.

The possibilities for toppings are endless; some ideas include chopped almonds, toasted coconut, or a drizzle of fruit syrup.

Creamy and decadent, Lemon Lush Dessert is a joy that honors the zesty and invigorating tastes of lemon. A delightful dessert that will bring a smile to anyone’s face and delight their taste buds, this trifle has layers of buttery crust, creamy filling, and tart lemon pudding. In that case, why not spoil yourself and those you care about with the bright, sugary delight that is Lemon Lush Dessert? There will be a dramatic change to your dessert table.

Enjoy !

The post Lemon Lush Dessert appeared first on Viral Recipes.

This is true apple flavor packed, doughnut-like fritters that are light as air and covered with the most delectable apple cider glaze.

You may feel somewhat better about coming back for seconds—or thirds—because they are baked rather than fried!

I first sampled these little morsels of perfection when Baker Mama’s clever friend Courtney sent me a copy of her new cookbook Brilliant Bites.

I had to make them as soon as I saw the recipe title.

Could you possibly come up with an autumn snack that is better? Crisp cider glaze over warm, doughy apple fritters that pop? Indeed, do!

These, let me just say, are every bit as good as apple fritters could possibly be.

Soft pieces of fresh apple abound in these very moist treats.

The glaze is sweet and sour, and it gives you that distinctive crackly crust that is just too good.

Finally, the nicest thing? You may feel comfortable about nibbling on a couple since they are baked rather than fried.If you’re anything like me, the whole batch!

Components Cooking spray nonstick
One and a half cups total flour
Two tsp baking powder
A teaspoon each of ground cinnamon and kosher salt
Melt one-fourth cup unsalted butter
3/4 cup sugar, granulated
Just one big egg
A half teaspoon of vanilla essence
1/2 cup applesauce, unsweet
About two medium-sized neatly chopped Honeycrisp or Gala apples
Appel Cider two cups powdered sugar for the glaze
1/3 cup plus two tablespoons apple juice or cider

Guidelines :

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Arrange an oven rack to 400°F and mist a baking sheet with nonstick cooking spray.

Stir together the flour, baking powder, salt, and cinnamon in a medium-sized basin.

Beat the sugar and melted butter together well in a big basin. Whisk in the applesauce, vanilla, and egg until smooth.

Stirring just until mixed, add the dry ingredients to the wet ones. Fold in the diced apples rather gently.

To the prepared baking sheet, scoop out 1 tablespoon quantities of batter and place them a few inches apart.

After ten minutes of baking, take out of oven and set broiler to high.

To make the glaze, beat the powdered sugar and apple juice or cider until it is pourable.

Let some of the glaze run down the edges of the heated fritter bits as you brush over them. Broil, turning the pan often, for two to four minutes, or until the glaze begins to boil and caramelize.

Take out of the oven and liberally coat the fritters’ tops with the remaining glaze.

Give the glaze fifteen minutes to set before serving.

Enjoy !

The post Apple Fritter Bites appeared first on Viral Recipes.

Dreamy layers of vanilla pudding, spiced cinnamon apples, cinnamon grahams, and luscious caramel top this no-bake caramel apple eclair cake recipe. You can whip this up in no time at all, making it the ideal quick dessert for get-togethers with loved ones, potlucks, or celebrations.

A white platter with a red gingham napkin, an apple behind it, a glass of milk, and a piece of caramel apple eclair cake. 

What’s in it?

– 1½ cans of apple pie filling (20 ounces total) – 1 teaspoon of ground cinnamon – 1/4 teaspoon of ground nutmeg – 1 box of cinnamon graham crackers – 2 boxes of instant vanilla pudding mix (3.4 ounces each) – 2 cups of cold milk – 2 cups of heavy cream – 1/4 cup of powdered sugar – 1 teaspoon of vanilla extract – Optional: homemade caramel sauce, caramel dip, or an already-made caramel topping

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PREPARATION:

Follow these steps to keep your screen from turning black:

Scoop out the apple pie filling and set it aside. To make smaller pieces, chop the apple using scissors.

Before setting aside, stir the apple pie filling with the nutmeg and cinnamon.

Combine the milk, powdered sugar, and instant vanilla pudding in a separate big basin.

Mix in the vanilla essence and heavy whipping cream. After three or four minutes of beating with a hand mixer, the mixture should be thick and creamy.

One layer of cinnamon graham crackers should be enough to cover the bottom of a 9 by 13-inch baking dish.

On top of the graham crackers, spoon half of the apple pie filling.

Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.

In a similar fashion, stack more graham crackers, then fill with apple pie filling, then top with vanilla pudding.

Finally, re-heat the caramel topping in the microwave before pouring it on top.

On top of the graham crackers, carefully spread the caramel topping.

Put the cake in the fridge for at least four to six hours to cool. Ideally, it should be left overnight.

Important Storage Reminder: Keep this caramel apple eclair cake refrigerated for best results. It has a three- to four-day shelf life if sealed in plastic or another airtight container.

If you use full-fat dairy products, your eclair cake will freeze well for up to a month. Since low-fat dairy products separate more readily when frozen, they aren’t as effective. Before freezing, place the cake in an airtight container or wrap it in plastic. Place in the fridge to thaw.

Enjoy !

The post No-Bake Caramel Apple Eclair Cake appeared first on Viral Recipes.