Authentic Louisiana Red Beans and Rice

What You'll Need

• 1pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

How to Make It

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Baked Cheesy Chicken Pasta !!!!

What You'll Need

• 3 Tbsp butter
• Salt & pepper
• 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)
• 1 tsp olive oil
• 2 boneless skinless chicken breasts
• 1/4 c. + 1 Tbsp. flour
• 3 cloves minced garlic
• 3 c. milk
• 3/4 c. shredded cheese (I used a provolone/mozzarella mix)
• 3/4 c. freshly grated Parmesan

How to Make It

1. Preheat oven to 400 F.
2. Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
3. While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
4. In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
5. Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
6. Remove pot from heat and gradually stir in cheeses.
7. Add chicken and pasta to pot. Season with salt & pepper to taste.
8. Pour mixture into a greased baking dish.
9. Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
10. ENJOY!

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Pineapple Upside-Down Cake.

What You'll Need

TOPPING

• 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) light brown sugar
• sliced pineapple (6 canned slices or use fresh)
• 15-20 maraschino cherries

CAKE

• 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature preferred
• 1/4 cup (60g) yogurt*
• 1/2 cup (120ml) milk or buttermilk*
• 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
• 1 Tablespoon (15ml) vanilla extract

How to Make It

1. Preheat oven to 350F degrees.
2. Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan! Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. Pour/spoon batter into prepared pan. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.
5. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet

Hot N Fudgy Praline Cheesecake Recipe !

What You'll Need

Crust

• 1/4 cup butter, melted
• 1 cup graham cracker crumbs
• 1/2 cup very finely chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/2 cup English toffee, chopped

Filling

• 1 cup sugar
• 32 ounces cream cheese, softened
• 4 eggs
• 1/4 cup English toffee, chopped
• 1/4 cup finely chopped pecans
• Sauce
• 1/4 cup butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup light corn syrup
• 2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
• 1 teaspoon vanilla
• Garnish: 1/2 cup extra chopped nuts to garnish

How to Make It

1. Preheat oven to 300°F.
2. Grease the sides of a springform pan.
3. Mix together crust ingredients, leaving out the toffee.
4. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
5. Bake 10-12 minutes or until edges are lightly browned.
6. Remove from oven and right away sprinkle on toffee bits.
7. In a large bowl combine 1 cup sugar and cream cheese in large bowl.
8. Beat at medium speed, scraping bowl occasionally, until creamy.
9. Add eggs; continue beating until well mixed.
10. Pour over crust.
11. Bake 65-70 minutes or until edges are set and lightly browned. Center will wiggle slightly.
12. Immediately sprinkle toffee and pecans on top.
13. Cool 1 hour on cooling rack at room temperature.
14. Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.
15. Cover; refrigerate until serving.
16. Just before you are ready to serve, for the sauce melt together 1/4 cup butter in a saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup and vanilla.
17. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.
18. Loosen side of cheesecake by running knife around inside of pan and remove springform pan.
19. For clean cutting, between each slice dip your knife into warm water and clean it off.
20. Serve with hot fudgy sauce.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

S’mores Bars Recipe !

What You'll Need

• 1/2 tsp water
• 1/2 tsp baking soda
• 1/2 cup shortening
• 1/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp salt
• 1/2 cup flour
• 1/2 cup graham cracker crumbs, 5 sheets
• 1 cup mini Hershey's Kisses, divided
• 1 cup mini marshmallows

How to Make It

1. Preheat oven to 350 degrees.
2. Mix baking soda and water. Set aside.
3. Cream together shortening, granulated sugar and brown sugar.
4. Add vanilla, egg and baking soda/water mix.
5. Gradually beat in flour, graham cracker crumbs and salt.
6. Mix in 1/2 cup of mini Hershey's Kisses by hand.
7. Spread in a greased 8 inch square pan.
8. Bake at 350°F for 18-20 minutes.
9. Remove from oven and turn the broiler on.
10. Sprinkle mini marshmallows over the bars.
11. Place under broiler, for 30-60 seconds, to toast marshmallows.
12. Turn oven off and remove the bars.
13. Sprinkle with 1/2 cup of mini Hershey's Kisses and return to the still warm oven for a couple of minutes to soften Kisses.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Mexican Meatball Soup

What You'll Need

For the meatballs:

• 1 lb. lean ground beef
• 2 garlic cloves, minced
• ¼ cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper

For the soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into ½-inch pieces
• 2 stalks celery, cut in chunks
• 2 potatoes, peeled and chopped small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 can (14.5 oz) diced tomatoes with juice
• ½ teaspoon died oregano
• ¼ teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper, to taste
• fresh parsley, for garnish

How to Make It

1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
4. Garnish with chopped fresh parsley.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Salted-Caramel Six-Layer Chocolate Cake !!

What You'll Need

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting

1/4 cup plus 2 tablespoons Dutch-process cocoa powder

2 sticks unsalted butter, room temperature

1/2 cup confectioners' sugar

Coarse salt

1 pound semisweet chocolate, chopped, melted, and cooled

Garnish: flaked sea salt, such as Maldon

How to Make It

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Big Kahuna Teriyaki Sandwiches

What You'll Need

• 4 small-medium boneless skinless chicken breasts, pounded to ½ inch thickness (you can also use two large breasts and butterfly them)
• 1 teaspoon garlic powder
• 1 teaspoon paprika (or smoked paprika)
• 1 teaspoon salt
• 4 slices swiss or provolone cheese
• 8 thin slices of deli ham (Virginia ham, Black Forest ham, use your favorite)
• 8 pineapple rings (fresh or canned)
• ¼ cup cilantro, roughly chopped
• 1 - 1½ cups teriyaki sauce (store bought OR click here for an easy homemade recipe)
• 4 sandwich buns or burger buns
• optional: sesame seeds, mayo

How to Make It

1. Season chicken breasts with garlic powder, paprika, and salt. Cook over medium heat on the stove OR on the grill, 5-6 minutes on each side until chicken is cooked through. Set aside and allow to cool slightly. Optional: Once cool enough to touch, slice chicken breasts into 1 inch strips - this is what I did but you could also leave the breasts whole if they are the right size for your sandwich buns.
2. Slice buns open. If desired, spread mayo on each bun.
3. Place chicken on the bottom of each bun. Top with a slice of cheese, then some teriyaki sauce. Add ham slices, then pineapple, and then top with more teriyaki sauce. Sprinkle with chopped cilantro and if desired, sprinkle sesame seeds on top. Top with remaining bun. Serve warm.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Chocolate Wafer Crust Chocolate Cheesecake

What You'll Need

• 1 package chocolate wafers 8.5 ounce
• 3 Tablespoons butter or margarine
• 3/8 cup unsweetened chocolate
• 1 1/8 cups semi sweet chocolate
• 4 packages softened cream cheese 3 ounce
• 2 Tablespoons vanilla flavoring
• 1 cup whipping cream
• 6 eggs
• 1 cup sugar
• 1 container whipped topping

How to Make It

1. About 20 minutes before preparation time place the cream cheese out onto the countertop to soften for mixing.
2. Prepare a 9 inch spring form pan by lightly coating it with cooking spray and then set aside until needed.
3. Melt 2 tablespoons of butter or margarine in a small saucepan and then set aside until needed.
4. Preheat the oven to 350 degrees Fahrenheit.
5. To prepare the cheesecake crust you will crush the chocolate wafers and then add the melted 2 tablespoons of butter or margarine. Mix to combine into a crumbly type of dough. Press this mixture into the bottom and along the sides of the prepared 9 inch spring form pan. Set aside until needed.
6. To prepare the creamy filling you will begin by beating the softened cream cheese until it is smooth and creamy and then set aside until needed.
7. Using a double boiler over hot water, you will add the remaining butter or margarine, the unsweetened chocolates and the semi sweet chocolates to melt while stirring until the chocolates are melted and smooth. Add the cream cheese and beat well. Add the vanilla flavoring and whipping cream, and then stir until well combined.
8. Beat the eggs together with the sugar and then gradually add this mixture into the chocolate mixture slowly. Pour this mixture into the prepared cooled cheesecake crust. Place in the preheated oven to bake for about 40 to 45 minutes or until the cake begins to slightly puff up in the center. Remove from heat and allow the dessert to completely chill before un-molding it for cutting into individual servings. Garnish with a nice dollop of whipped topping before serving to family and friends.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Luscious Black Forest Cheesecake Recipe !

What You'll Need

• 1-1/4 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 2 envelopes unflavored gelatin
• 1 cup cold water
• 1 can (21 ounces) cherry pie filling
• 1/2 teaspoon almond extract
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup sugar
• 2 ounces semisweet chocolate, melted and cooled
• 1 teaspoon brandy extract or vanilla extract
• 1 cup heavy whipping cream, whipped
• Maraschino cherries and additional whipped cream and melted chocolate for garnish, optional

How to Make It

1. Combine crumbs and butter; press into the bottom and up the sides of a 9-in. springform pan. Chill for 15 minutes.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
3. Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Beat in the melted chocolate, brandy extract and remaining gelatin mixture.
6. Fold in whipped cream; spread over cherry layer.
7. Chill at least 3 hours.
8. Remove from pan.
9. Garnish with the whipped cream, cherries and chocolate if desired. Yield: 12-16 servings.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Twix Caramel Cookie Bars !

What You'll Need

• 2 1/8 cups all-purpose Gold Medal flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter, melted and cooled to room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped Twix candy bars
• 1 cup milk chocolate chips
• 4 tablespoons salted caramel sauce
• Sea salt, for sprinkling over bars

How to Make It

1. Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, sea salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chopped Twix candy bars and chocolate chips.
4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Drizzle caramel sauce over the bars. Swirl caramel sauce into the cookie bars with a toothpick. Use a knife to smooth over the bars and spread in the caramel. Sprinkle cookie bars very lightly with sea salt.
5. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Easy Baked Chicken Breasts !

What You'll Need

• 2/3 c mayonnaise
• 1/4 c freshly grated Parmesan cheese
• 1/2 c seasoned bread crumbs, finely crushed
• 1-1/2 tsp. seasoning salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. granulated garlic or garlic powder
• 1/2 tsp. Coleman’s mustard
• 1/2 tsp. soy sauce
• 4 skinless, boneless chicken breasts

How to Make It

1. Preheat oven to 375.
2. Spray a baking dish large enough to hold the chicken in a single layer.
3. In a medium sized bowl, mix all ingredients except chicken until blended.
4. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
5. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Strawberry Lemon Yogurt Cake !

This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

What You'll Need

• 1/2 cups all purpose flour
• 1/2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

GLAZE

• 1/4 cups powdered sugar
• 1-2 tablespoons lemon juice

How to Make It

1. Heat oven to 325 degrees.
2. Grease and flour a 10-inch bundt pan and set it aside.
3. In a bowl, stir together flour, baking soda and salt.
4. Mix in the lemon zest and set aside.
5. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
6. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
7. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated.
8. Gently fold strawberries into the batter.
9. Pour the batter into the prepared bundt pan.
10. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
11. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely.
12. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.
13. Drizzle glaze over top of the cake, letting it drip down the sides.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

The Best Lemon Blueberry Bread Recipe !

What You'll Need

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• ½ cup plain yogurt, regular or lowfat

How to Make It

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

♥ General Tso’s Chicken ♥

What You'll Need

Chicken

• 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
• 1 1/2 cups cornstarch
• 1/4 cup salt
• Dan and I love our food salty, but some people might find 1/4 cup to be too much.
• If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly.
• If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.
• 3 teaspoon freshly ground black pepper
• 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
• 5 dried red chilis, roughly chopped
• 2 tsp minced garlic
• Scallions, green parts thinly sliced, for garnish

Marinade

• 1 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 egg whites

Sauce

• 1/4 cup chicken stock or broth
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili paste(I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
• 1 teaspoons sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch

How to Make It

1. In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
2. In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.
3. In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
4. In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
5. Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
6. Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
7. Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
8. Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
9. Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.
10. Garnish with chopped scallions. Serve with white rice and vegetables.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs, diet, healthy diet, diet tools, diet information, eating healthy, nutrition, food, weight loss program, weight loss programs for women, best weight loss programs, ideas, chef, weight loss team names, weight loss programme, surgical weight loss, sean murray weight loss, exercise routines for weight loss, adult weight loss camps, weight loss camps, weight loss while breastfeeding, weight loss camp for adults, diet food delivery, weight loss blog, weight loss camps for adults, tracy anderson diet, weight loss motivation, weight loss surgery, weight loss camp, weight loss programs, weight loss program, weight loss calculator for women, weight loss surgery options, weight loss retreat, dieting, diet food delivery, 13 day diet, tracy anderson diet, diet plans for women to lose weight, weight loss surgery, healthy weight loss, diet plans, gm diet plan, healthy diet plans, dieting plans, diet plan, easy diet plans, simple diet plan

No-Bake Peanut Butter Chocolate Bars !

What You'll Need

• 2 & 1/2 cups confectioners' sugar
• 1 & 1/2 cups graham cracker crumbs
• 1 cup peanut butter (smooth or crunchy)
• 1 cup unsalted butter, melted
• 1/4 to 1/2 teaspoon salt, optional*
• 1 & 1/3 cups (8 ounces) semisweet chocolate chips

How to Make It

1. Lightly grease a 9" x 13" pan.
2. Combine confectioners' sugar, graham cracker crumbs, peanut butter, and melted butter until well-mixed.
3. Spread mixture evenly in prepared pan. Place in refrigerator for 10 minutes.
4. Place chocolate chips in a microwave-safe bowl. Heat in microwave at half-power in 30-second intervals until chocolate melts when stirred.
5. Spread melted chocolate over chilled peanut butter layer. Place the pan in the refrigerator for at least an hour.
6. After the bars have chilled, let them sit at room temperature for about 10 minutes before cutting into bars.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Slow Cooker Beef and Broccoli

What You'll Need

• 1 lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• 1/2 cup low sodium soy sauce
• 1/3 cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves minced
• 2 tbsp cornstarch
• Frozen Broccoli Florets (I used one bag)
• White or brown rice, cooked

How to Make It

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don’t want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. I added about 2 extra tsps of cornstarch to thicken it up a little bit more. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don’t want to add the broccoli until the very end or it will be mushy.
5. Serve over white rice and enjoy!!

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Oven Denver Omelet Recipe

What You'll Need

• 8 eggs
• 1/2 cup half-and-half cream
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup finely chopped fully cooked ham
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion

How to Make It

1. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.
2. Bake at 400° for 25 minutes or until golden brown. Yield: 6 servings.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Easy Macaroni Casserole !

What You'll Need

• 1 lb 93% lean ground turkey
• 1 tbsp olive oil
• 1 cup chopped onion
• 1 medium red pepper, chopped
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 1 cup sliced mushrooms
• 1 (14.5 oz can) petite diced tomatoes, drained
• 2 cups marinara sauce (I used my own homemade)
• 2 cups water
• 1/2 tsp Italian seasoning
• 1 tsp Kosher salt
• 8 oz shredded mozzarella cheese
• 8 oz uncooked DeLallo whole wheat elbows

How to Make It

1. In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
2. Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
3. Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
4. Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Egg Salad Recipe !

What You'll Need

• 6 large eggs
• 1/3 cup small-dice celery (about 1 stalk)
• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

How to Make It

1. Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
2. Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
3. When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
4. Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Chocolate Lasagna

What You'll Need

• 1 package Oreo cookies, 36 cookies
• 6 Tbs butter, melted
• 1 (8 oz) package cream cheese, softened
• ¼ cup granulated sugar
• 2 Tbs milk
• 1 (16 oz) tub Cool Whip, divided
• 1 large (5.9 oz) package chocolate instant pudding
• 3 cups milk
• 1½ cups mini chocolate chips

How to Make It

1. Crush Oreo cookies. Place in a ziplock bag and use rolling pin to crush.
2. In a mixing bowl, combine crushed oreos and melted butter.
3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
6. Spread remaining Cool Whip on top.
7. Sprinkle chocolate chips on top.
8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Chicken Alfredo Biscuit !

What You'll Need

• 1tablespoon butter
• 2cups sliced fresh mushrooms
• 1/2cup chopped onion
• 1jar (16 oz) Alfredo pasta sauce
• 1/4cup milk
• 2cups chopped cooked chicken
• 2cups Green Giant™ SELECT® frozen broccoli florets, thawed
• 1/4teaspoon dried basil leaves
• 1can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
• 1tablespoon butter, melted
• 1tablespoon grated Parmesan cheese

How to Make It

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil.Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

BANANA PUDDING POKE CAKE !

What You'll Need

• 1 box yellow cake mix & ingredients to make cake .
• 2 box (small) instant banana pudding .
• 4 c milk .
• 8 oz whipped topping .
• 20 vanilla wafers, crushed .
• sliced bananas - use your own judgment .

How to Make It

1. First step prepare cake in a 9 x 13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins.
2. Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan.
3. Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps.
4. Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes.
5. Step 5 : Now you need to refrigerate about 2 hs or till set.
6. Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoye !.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Quick Rise Cheesy Breadsticks Recipe

What You'll Need

• 1 cup warm water
• 1 1/2 tbsp sugar
• 1 pkg (2 1/4 tsp) yeast
• 1 tsp salt
• 1/2 cup milk
• 3 cups flour
• 1/2 cup melted butter (divided)
• 12 oz package of mozzarella cheese
• Garlic powder, Parmesan cheese, salt & pepper (to taste)

How to Make It

1. Combine water, yeast, and sugar. Let sit for 5-10 minutes.
2. Add salt and milk, plus 1 cup of flour. Whisk until mixed thoroughly. Add enough flour to make a thick dough
3. Knead the dough until smooth.
4. Roll the dough into the size and shape of your baking pan (this recipe used arimmed cookie sheet, about 13×9).
5. Pour 1/4 cup butter in the bottom of the pan, placing the dough on top. Let rise for 15 minutes
6. Spread remaining butter on the top of the dough (I add about 1/2 tsp garlic salt and/or Italian seasoning to mine), and add cheese. Sprinkle with any additional seasonings.
7. Bake at 350°F for 20-25 or until golden brown.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs

Banana Lemon Loaf - Yummy

What You'll Need

• 1 Tablespoon unsalted butter, at room temperature
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 2 cups confectioners sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2-3 very ripe bananas, mashed
• 2/3 cup granulated sugar
• Frosting
• juice of 1 lemon
• Juice of 1 lemon (2 tablespoons juice)
• loaf

How to Make It

1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
4. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
5. To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.

Keywords

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs