Panna cotta is a simple and basic dessert that is made of dairy thickened with gelatin. Panna cotta is popular throughout Italy and typically served with caramel or fruit sauce. Vanilla panna cotta recipe with strawberry JELL-O is one of those desserts you can throw together in a matter of minutes.

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

History of Panna Cotta

The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese ‘English milk’, made of cream cooked with gelatin and molded,though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.

Ingredients

• 1 package Strawberry Jello-o
• 1 cup sliced fresh strawberries
• 1 cup milk
• 1 package unflavored powdered gelatin
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream

Instructions

Step 1 

Prepare Jello-o according to package directions and set aside.

Step 2

Place cups on mini cupcake pan at an angle.  Fill each cup with strawberry jello almost to the edge.

Step 3

Chill for two hours.

Step 4

Mix 1 cup milk with 1 package unflavored powdered gelatin. Let mixture sit for 10 minutes. After 10 minutes heat on low.

Step 5

Add sugar and stir. When sugar dissolved, remove from heat. Add 1 tsp of vanilla extract and stir.

Step 6

Add gelatin mixture into the cream. Take the cups out of the fridge with the strawberry jelly layer already set.

Step 7 

Fill cups with Panna Cotta mixture up to the edges of cups.

Step 8 

Chill until set, about 4 hours.

Step 9 

Top with fresh diced strawberries and enjoy!

An important thing that makes chicken alfredo penne recipe a popular dish is the creamy taste of melted cheese and its quick preparation. Many times we are looking for a quick but delicious dinner or lunch recipe that does not require a lot of ingredients. Alfredo pasta is one of those dishes that is both quick and tasty. It is very easy to prepare Alfredo sauce and this makes the recipe simple.

Just boil the pasta in boiling water and add to the sauce. Penne Pasta with Alfredo sauce was made by an Italian chef named Alfredo in the mid-7th century in Rome. One of the main ingredients of Alfredo Penne Pasta is Parmesan cheese which gives it a creamy taste and texture. Follow up with yummynotes tutorial to teach you how to make chicken alfredo penne.

Ingredients

for 6 servings

• 1 ½ lb chicken breast, cubed
• 2 tablespoons butter
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 oz penne pasta, cooked
• ¼ cup fresh parsley
• ¼ cup shredded parmesan cheese

Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 2 cups milk
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ cup shredded parmesan cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. In a pan over medium-high heat, melt butter, then add the chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan. Mix well.
10. Enjoy!

Vegetarian recipes are becoming more popular day by day. This is also due to the increasing tendency to reduce meat consumption, being healthy and tasty and their variety. Today I’m making tomato pasta Recipe and I can say it’s one of the tastiest and lightest pasta recipes you’ve ever eaten.

If you are one of the people who do not have much time to cook but are also tired of eating fast food, pasta is a good option for you, especially home-made and vegetarian pasta. Pasta has a great variety, such as pasta with basil sauce, pasta carbonara, Arrabiata, vegetable pasta, and so on. But today we want to teach you how to make homemade pasta with special tomato sauce. The ingredients used in this dish are very simple but energetic and you can try a delicious, healthy and homemade meal without spending too much time.

Tomato Sauce

Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.

In countries such as the United Kingdom, Australia, New Zealand, and South Africa, the term tomato sauce is used to describe a condiment similar to ketchup. In some of these countries, both terms are used for the condiment.

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 x 800g can Italian diced tomatoes
• 1 tablespoon tomato paste
• 1/3 cup chopped fresh continental parsley
• 1/2 teaspoon caster sugar
• Salt & freshly ground black pepper
• 400gr penne rigate

Instructions

Step 1

Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 2

Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.

Step 3

Stir in the parsley and sugar. Taste and season with salt and pepper.

Step 4

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Add the sauce to the pasta and toss to combine. Serve immediately.

reference: yummynotes

Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. Traditionally, mutabbal is the condiment aforedescribed and baba ghanoush is more like a salad dip made with pomegranate molasses (or pomegranate seeds) and olive oil, and often without tahini. It may be mixed with onions, tomatoes, or other vegetables.

The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (‘starter’) of the regional cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes.

Ingredients

• 3 small eggplants
• 2 cloves garlic
• 2 tablespoon tahini (or sesame paste is fine too)
• 1 lemon, juiced
• 2 tablespoon olive oil
• 1 tablespoon paprika
• Salt and pepper to taste

Instructions

Step 1

Pre-heat the oven to 356ºF.

Step 2

Put the eggplants on a oven tray with a splash of olive oil and some salt.

Step 3

Using a fork, poke a couple of holes in them.

Step 4

Add the garlic cloves as well. No need to peel them.

Step 5

Roast until tender ( 25-30 minutes).

Step 6

Let the eggplants cool for a while, then slice them open and carve out the “flesh”.

Step 7

With a beater or food processor mix the eggplant flesh with the rest of ingredients (peel the garlic too before you throw it in).

Step 8

Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.

reference: yummynotes

Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire, and the Middle East. Simit’s size, crunch, chewiness, and other characteristics vary slightly by region. It is widely known as Turkish bagel in United States.

In İzmir, simit is known as gevrek (“crisp”), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities. Simit in Istanbul are made with molasses.

Simit has a long history in Istanbul. Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s. Jean Brindesi’s early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble, too, made an illustration of these simit sellers of Istanbul in 1906. Simit and its variants became popular across the Ottoman Empire.

Ingredients

• 240ml lukewarm water
• 1 teaspoon dried active yeast
• 1 teaspoon caster sugar
• 350gr plain flour, more as needed
• 1 teaspoon salt
• 2 tablespoon olive oil
• 120gr raw sesame seeds
• 3 tablespoons grape molasses
• 2 tablespoons lukewarm water

Instructions

Step 1

Mix the 240ml water with the yeast and sugar in a small bowl. Set aside for a few minutes till it foams or looks creamy.

Step 2

In the bowl of a stand mixer, mix the flour with the salt. Add the yeast mixture and the olive oil. Knead at low speed for 3 to 4 minutes. The dough should completely detach from the bowl. Add a small amount of flour, 1 teaspoon at a time, to reach that consistency (I needed 3 teaspoons extra flour).

Step 3

Remove the dough from the bowl, oil the bowl and return the dough to it. Turn it over so it is coated on all sides. Cover and let rise for 1 hour in a warm place.

Step 4

Meanwhile toast the sesame seeds in a large ungreased pan at low to medium heat till they are just lightly coloured, turning them often. Make sure they do not darken. Remove from the heat and let cool.

Step 5

Lightly flour the work surface. Line a baking sheet with baking parchment. Divide the dough into 5 equal pieces. Roll each piece into an even rope of about 50cm. This works best if you use your fingertips to rock the rope back and forth.

Step 6

Pick up a rope and fold it in half so two ends align. Hold it vertically and quickly (the dough stretches as you hold it up) twist one strand around the other. Join the two ends to form a ring. Pinch the ends together with your fingertips to seal. Repeat with the remaining dough.

Step 7

Place the rings on the baking tray with at least 5cm between each other.

Step 8

In a shallow bowl, stir the grape molasses the 3 tablespoons lukewarm water.

Step 9

Dip each ring into the molasses mix and then tip it with the coated side in the toasted sesame seeds. Cover with sesame as thickly as possible. Place the ring back on the baking tray. Proceed the same way with the other rings. Gently reshape the rings, ideally they are equally thick all around so they bake evenly.

Step 10

Let rest, uncovered, for 5 to 10 minutes while you preheat the oven to 200 C / Gas 6.

Step 11

Bake the simit on the centre rack of the preheated oven until golden brown, about 20 to 25 minutes. Remove from the oven and place on a wire rack to cool. Serve warm or within a few hours. Simit taste best the same day.

reference: yummynotes

The date shake is a milkshake primarily flavored with dates. It became one of the iconic symbols of Palm Springs and surrounding desert in Southern California.

Dates and sheep-milk were an important Arabic foodstuff for hundreds of years. Dates grew well in the low California desert, but were not a widespread American food.

In 1928, Russ Nichol and his family built a roadside shack near Thermal, California. A few years later, this shack was expanded and named Valerie Jean after Russ’ daughter. With electricity and refrigeration, the Nichols were able to offer the malt and milkshake combinations blended with their supply of dates.

Milkshakes are a combination of fatty milk, ice cream, and various sweeteners and flavors like fruit sauce, fruit nectar, chocolate sauce, and caramel.

Ingredients

• 1 cup whole milk
• 1 cup vanilla ice cream
• 6 medjool dates, coarsely chopped
• 2 tablespoon raw walnuts (optional)

Instructions

Step 1

Wash the dates first to clean them off of any dirt particles and then dry them.

Step 2

Remove their seeds from inside.

Step 3

Blend all ingredients together until smooth.

Step 4

Pour into a glass and drizzle with honey and garnish with walnuts (optional)

reference: yummynotes

Among the various types of appetizers, salads are the most popular and healthiest, with little to no restriction in making them. Almost by combining all kinds of ingredients, especially vegetables, we can make delicious salads.
Red cabbage salad is a delicious and colorful salad that you can easily make and enjoy. Here’s two red cabbage salad recipe.

History Of Cabbage Salad

Coleslaw (from the Dutch term koolsla meaning ‘cabbage salad’), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word comes from the Latin colis, meaning “cabbage”.[citation needed]

The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author’s Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.

According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.

Ingredients

• 1/2 small head red cabbage, thinly sliced and chopped
• 1/2 cup grated carrot
• A little chopped coriander
• 1/2 cup cooked sweet corn
• Fresh lemon juice
• Balsamic vinaigrette
• Olive oil
• Salt and pepper

Instructions

Step 1

Tip the carrots, cabbage, and corns into a bowl.

Step 2

Make the dressing by stirring the ingredients together.

Step 3

Pour dressing over salad, tossing the vegetables in the dressing.

Lasagne singular lasagna, are a type of wide, flat pasta, possibly one of the oldest types of pasta.
Lasagne, or the singular lasagna, is also an Italian dish made of stacked layers of this flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.

Lasagna is one of the most delicious and popular international cuisines. The origin of this dish goes back to Italy. But in all countries, Lasagna has countless fans. It is impossible for anyone to easily refuse a delicious Lasagna dish. Lasagna can also be called a multi-layer pasta. The main ingredients of this dish include lasagna sheets, meat or vegetables for filling, lasagna spices, cheese, and sauces. Here’s an easy lasagna recipe.

The selection of lasagna filling is a matter of taste. You can use meats, poultry and all kinds of vegetables, along with cheese to suit your tastes. But the most common, as well as the most delicious, is Lasagna with minced meat. Lasagna is a food for everyone, and if you’re a vegetarian, you can try lasagna without meat and with a variety of vegetables, such as zucchini and eggplant and alfredo lasagna (mushrooms and spinach).

Ingredients

• 1 cup boiling water
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• 1 1/4 cups chopped shallots
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/3 cup less-fat cream cheese
• 3 cups 2% reduced-fat milk, divided
• 1/4 cup flour
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup mozzarella cheese

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

Step 3

Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

Step 4

Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

Step 5

Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. In different forms, fruit salad can be served as an appetizer, a side salad, or a dessert. When served as an appetizer or dessert, a fruit salad is sometimes known as a fruit cocktail, or fruit cup.

There are many types of fruit salad, ranging from the basic to the moderately sweet to the sweet. Another “salad” containing fruit is a jello salad, with its many variations. Fruit cocktail is well-defined in the US to mean a well-distributed mixture of small diced pieces of peaches, pears, pineapple, grapes, and cherry halves. Fruit salad may also be canned.

One of the most popular salads is fruit salad, do you agree? Just as the salads made with vegetables and meats and poultry are very varied, the fruit salads are very tasty depending on the season. Here’s how to make a delicious strawberry and orange salad.

Ingredients

• 500 gr strawberries, (chopped if very large)
• 3 oranges
• 1 tablespoon fresh lemon juice, plus more to taste
• 3 tablespoons light brown sugar, packed
• 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

Instructions

Step 1

Place the strawberries into a serving bowl. Cut oranges in to small pieces.

Step 2

Squeeze the remaining membranes to release all the orange juice. Add the lemon juice and brown sugar to the freshly squeezed orange juice.

Step 3

Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint.

Step 4

Refrigerate for at least 30 minutes or up to six hours.

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria Sponge.

The sponge cake is one of the most important recipes of pastry and desserts. Cakes are generally made of flour, egg, milk, sweetener, and flavorings. There are literally thousands of cake recipes all around the world. Nowadays, cake making is no longer a complicated process. Here is a simple and easy sponge cake recipe.

Ingredients

• 225g self-raising flour
• 225g butter, at room temperature
• 225g caster sugar
• 4 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence

Instructions

Step 1 

Preheat the oven to 340ºF. Brush a 22 cm, 2 liter fluted ring cake tin with the melted butter to grease well, then dust lightly with extra flour, tapping out any excess.

Step 2

Make sure that your ingredients are at room temperature.

Step 3

Add sugar to butter and mix them until they are light and fluffy.

Step 4

Break 4 eggs and beat them with fork just enough to blend whites and yolks.  Add well beaten eggs gradually to the creamy mixture,  beating well after each addition.

Step 5

Add 1 teaspoon vanilla essence to give a nice flavor.

Step 6

Fold flour and baking powder into the mixture.

Step 7

Bake for 20 minutes on the middle shelf, then remove and allow to cool before decorating it.