sandwich bread

 

 Ingredients:

3 ½ cups (440g) all-purpose flour

1 ½ cups (360ml) warm water

2 tsp sugar

1 ½ tsp salt

2 ¼ tsp (1 packet) instant yeast

Instructions:

1️⃣ In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2️⃣ Add flour and salt, then stir until combined. The dough will be sticky—that's okay!

3️⃣ Cover and let it rise for about 1 hour, or until doubled in size.

4️⃣ Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.

5️⃣ Bake at 375°F (190°C) for 30-35 minutes, until golden brown.

6️⃣ Let it cool before slicing. Enjoy!

Want more simple, no-fuss recipes like this one? Keep following for easy-to-make, irresistible recipes that’ll make your kitchen your favorite place! 🙌

Garlic Parmesan Roasted Shrimp

 

Ingredients:

1 lb large shrimp, peeled & deveined

3 tbsp olive oil

4 cloves garlic, minced

½ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

2 tbsp fresh parsley, chopped

Juice of 1 lemon

Directions:

Preheat oven to 400°F (200°C).

Mix olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper in a bowl.

Toss shrimp in the mixture until well coated.

Arrange shrimp in a single layer on a baking sheet.

Roast for 8-10 minutes until pink and golden.

Sprinkle with parsley and lemon juice before serving. Enjoy!

German Cabbage and Dumplings

 

Ingredients

For the Dumplings:

1 cup all-purpose flour

1 tsp dried thyme or parsley

3/4 tsp black pepper

1/2 tsp salt

1/2 tsp baking powder optional

1/4 tsp baking soda optional

2 large eggs beaten

1-3 Tbsp milk if needed

For the Cabbage:

4 Tbsp unsalted butter divided

1 large onion chopped

1 medium head cabbage chopped

1/4 cup vegetable or chicken stock

1/2 tsp garlic powder

1 Tbsp chopped fresh parsley

Instructions

Make dumplings: Mix together flour, thyme, pepper, salt, baking powder/soda if using.

Make a well and add beaten eggs. Mix into a stiff dough, adding milk if needed.

Bring a pot of salted water to boil. Use a spoon dipped in hot water to scoop tablespoon sized dumplings. Drop into boiling water.

Once dumplings float, they are done. Remove with slotted spoon.

Make cabbage: Sauté onion in 2 Tbsp butter until softened, about 8-10 mins.

Add remaining butter, cabbage, stock, garlic powder and season with salt and pepper. Cover and simmer until cabbage is tender.

Add dumplings to cabbage and gently toss to combine.

Garnish with parsley. Season with more salt and pepper if desired.

Enjoy this hearty and comforting stew!

Garlic Butter Ciabatta Topped with Savory Sloppy Joe and Cheese

 

Ingredients:

1 lb lean ground beef

2.5 cups onion, chopped

½ tsp garlic powder

¾ cup ketchup

2 tsp tomato paste

½ tsp Worcestershire sauce

2.5 tsp brown sugar

Salt & pepper, to taste

4 pieces Green Mill Texas Toast

1 oz cheddar cheese, shredded

Instructions:

Preheat & Prepare:

Set your oven to 375°F (190°C).

Cook the Beef Mixture:

In a skillet over medium heat, brown the ground beef and chopped onion.

Drain any excess fat.

Add the Sauce Ingredients:

Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, garlic powder, salt, and pepper.

Cook over medium heat, stirring occasionally, until the mixture thickens to your liking.

Prepare the Texas Toast:

While the beef mixture simmers, place Texas Toast in the preheated oven.

Bake for 5-6 minutes or until golden brown.

Assemble & Serve:

Spoon the Sloppy Joe mixture over each piece of Texas Toast.

Sprinkle ¼ oz shredded cheddar cheese on top of each toast.

Serve immediately and enjoy!

Shrimp and Asparagus Stir-Fry with Mushrooms

 

Ingredients:

1 pound shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 cup sliced mushrooms

2 cloves garlic, minced

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon lemon juice

Directions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Add the shrimp to the skillet and cook for 2–3 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.

Add the remaining tablespoon of olive oil to the same pan. Add the asparagus and sliced mushrooms, cooking for 3–4 minutes until the asparagus is tender-crisp and the mushrooms are slightly softened.

Stir in the minced garlic, salt, and black pepper, cooking for an additional minute until fragrant.

Return the cooked shrimp to the pan. Stir in the soy sauce and lemon juice, tossing everything to combine evenly.

Serve the stir-fry immediately over cooked rice or as desired.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

 

Ingredients

For the Salad:

12 oz rigatoni pasta

1/2 cup feta cheese, crumbled

1/2 cup dried cranberries

1/4 cup walnuts, chopped

2 cups fresh spinach leaves

For the Lemon Vinaigrette:

2 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp honey or maple syrup

1/2 tsp Dijon mustard

Salt and pepper to taste

Directions

Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool down.

In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, walnuts, and fresh spinach leaves.

In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth.

Drizzle the lemon vinaigrette over the pasta mixture and toss gently to combine, ensuring everything is well-coated.

Serve the salad chilled or at room temperature as a refreshing side dish or light meal.

Almond Mascarpone Torte

 

Ingredients:

- 1 cup almond flour

- 1 cup all-purpose flour

- 1 cup granulated sugar

- 1/2 cup unsalted butter, softened

- 4 large eggs

- 1 teaspoon vanilla extract

- 1 teaspoon baking powder

- 1 cup mascarpone cheese

- 1/2 cup powdered sugar

- Optional: sliced almonds for garnish

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. In a medium bowl, whisk together almond flour, all-purpose flour, and baking powder. Set aside.

3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cake cools, prepare the mascarpone frosting by beating mascarpone cheese with powdered sugar until smooth and creamy.

9. Once the cake has cooled completely, spread the mascarpone frosting evenly over the top.

10. Garnish with sliced almonds if desired. Chill for at least 30 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 420 kcal | Servings: 8 servings

Tips:

Use room temperature ingredients for a smoother batter and better texture.

Chill the torte before serving to allow the mascarpone frosting to set perfectly.