Italian Drunken Noodles

Italian Drunken Noodles are a tasty fusion meal that blends the idea of “drunken noodles,” which is typically seen in Thai cuisine, with the flavors of Italian pasta. Wide spaghetti noodles are usually cooked with tomatoes, vegetables, and Italian sausage in a white wine sauce for this dish, which combines rich, savory flavors with a hint of alcohol. This is how to achieve it:

Components

Regarding the Pasta:

1. 12 ounces of broad egg noodles or pappardelle
2. One tablespoon of olive oil
3. 1 pound of mild or spicy Italian sausage without the casings
4. One big onion, cut thinly
5. One red bell pepper, cut thinly
6. One yellow bell pepper, cut thinly
7. four minced garlic cloves
8. Half a teaspoon of optionally spicy red pepper flakes
9. half a cup of dry white wine
10. One 14.5-oz can of chopped tomatoes with juice
11. Half a cup of chicken stock
12. 1/4 cup of freshly chopped basil
13. 1/4 cup of freshly chopped parsley
14. To taste, add salt and pepper.
15. Parmesan cheese, grated (for serving)

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MONGOLIAN GROUND BEEF NOODLES

https://technicalaia.com/mongolian-ground-beef-noodles/

Guidelines

Prepare the pasta:

• Heat a big saucepan of salted water till it boils. Paste the pappardelle or broad egg noodles until they are al dente, following the directions on the package. After draining, set away.

Prepare the Sausage:

• Heat the olive oil in a large skillet or sauté pan over medium-high heat. Using a wooden spoon, split up the Italian sausage into little pieces before adding it. Simmer for 5 to 7 minutes, or until browned and cooked through. Leaving the pan’s drippings behind, remove the sausage and place it aside.

Prepare the Veggies:

• Add the bell peppers and onion slices to the same skillet. Sauté the vegetables for five to six minutes over medium heat, or until they are tender.
• When aromatic, add the minced garlic and red pepper flakes, if using, and continue to sauté for an additional one to two minutes.

Clear the Pan:

• In order to deglaze the pan and scrape out any browned bits from the bottom, pour the white wine into the skillet. Simmer the wine for two to three minutes, until it reduces significantly.

Add the broth and tomatoes.

• Add the chicken broth and diced tomatoes, along with their juice. Place the cooked sausage back into the skillet and stir to combine. Allow the flavors to mingle by simmering the sauce for ten minutes.

Mix with pasta:

• When the pasta is ready, add it to the skillet and mix it with the sauce to coat it thoroughly. You can thin out too-thick sauce by adding a small amount of pasta water.
• Add the parsley and freshly chopped basil, then taste and adjust the seasoning with salt and pepper.

Serve:

• Spoon the Italian Drunken Noodles onto bowls or plates. If preferred, top with additional fresh herbs and grated Parmesan cheese.

Advice

• Wine Selection: For optimal effects, use a dry white wine such as Pinot Giglio or Sauvignon Blanc. Rich flavor will be retained when the alcohol evaporates.
• Add-Ins: Feel free to add other vegetables for texture and taste, such as spinach, mushrooms, or zucchini.
• Spice Level: To make the recipe spicier or milder, adjust the red pepper flakes or leave them out.
• Remaining food can be refrigerated for a maximum of three days if it is kept in an airtight container. Warm up in a skillet over low heat, supplementing with a little water or broth if necessary.

This is a filling dish that goes great with a glass of the white wine used to make the sauce. Savor your Italian Drunken Noodles with gusto!

Mary Berry’s Boiled Fruit Cake

Components

Regarding the fruit mixture:

1. 450g of mixed dried fruit, including currants, sultanas, and raisins
2. 100g of optionally chopped nuts
3. 150 milliliters of water
4. 150 grams of brown sugar
5. 1 tsp ground cinnamon or mixed spice
6. One teaspoon of baking soda

Regarding the cake:

• 225 grams of ordinary flour
• One teaspoon of baking powder
• One teaspoon vanilla extract
• Two big eggs
• Zest from one orange or lemon, if desired

Guidelines

Get the Fruit Mix Ready:

• Brown sugar, mixed spice, water, nuts, and mixed dried fruit should all be combined in a saucepan.
• After bringing to a boil, lower the heat, and simmer for ten minutes or so. After turning off the heat, mix in the baking soda. Let it cool.

Warm up the oven:

• Set the oven temperature to 150°C (300°F). Grease and line a 20cm round cake tin.

Blend the Cake Ingredients:

• Sift the flour and baking powder together in a bowl.
• Beat the eggs in a separate bowl and stir in the citrus zest and vanilla extract.
• After the fruit combination has cooled, fold it into the egg mixture. Next, slowly fold in the flour until everything is thoroughly incorporated.

Cook:

• Fill the prepared cake tin with the batter.
• A skewer put into the center should come out clean after baking for approximately one hour to one and a half hours.

Nice:

• Before moving the cake to a wire rack, let it cool in the tin for ten minutes.

Advice

• You can soak the dried fruits in juice or tea for the entire night to add more flavor.
• This cake tastes better the older it gets, so prepare it in advance!

Have fun with your baking!

Air Fryer Chicken Drumsticks

Using paper towels, pat dry the drumsticks. This ensures that the skin becomes crispy by helping to eliminate any extra moisture.
Toss the drumsticks in a big bowl with olive oil and all the spices (if used) to cover them equally. Add salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne.

step two:Cook the drumsticks 

• Set the air fryer’s temperature to 380°F (193°C). Check the directions that came with your air fryer to see if your model automatically preheats or not.
• Place the drumsticks in a single layer within the air fryer basket. Depending on the size of your air fryer, you may need to cook in batches to prevent crowding and guarantee uniform frying.
• Simmer for ten minutes. Using tongs, turn the drumsticks after 10 minutes, and continue cooking for another 10 to 12 minutes, or until the chicken is cooked through and the skin is crisp. Using a meat thermometer, the internal temperature should read 165°F (74°C).

Step Three: Present

Before serving, let the drumsticks to rest for a few minutes after cooking. As a result, the meat retains its moisture and taste and the liquids are able to redistribute throughout it.
Warm up the food. These drumsticks are delicious either by themselves or served with light salads, coleslaw, or mashed potatoes.
In summary
Not only are air-fried chicken drumsticks tasty, but they’re also a healthier option than fried chicken. They have a crunchy exterior, a juicy inside, and an abundance of taste. This simple and fast dish is ideal for a weeknight meal or any time you want a filling supper that doesn’t need a lot of preparation. Savor your air-fried drumsticks while they’re still crispy and delicious!

Cream Pie with Peanut Butter and Amish

Components

Regarding the Crust:

1. 1/2 cup of crumbs from graham crackers
2. one-third cup sugar
3. Half a cup of melted unsalted butter

Regarding the Filling:

• One cup of smooth peanut butter
• One cup of sugar powder
• One cup of heavy cream
• One tsp vanilla essence
• 8 ounces of softened cream cheese

Regarding the Topping:

• One cup of heavy cream
• Two tablespoons of sugar powder
• Garnish with chocolate shavings or crushed peanuts (optional).

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Peanut Butter Éclair Cake

https://technicalaia.com/peanut-butter-eclair-cake/

Guidelines

1. Prepare the crust:

• Set the oven temperature to 350°F (175°C).
• Melted butter, sugar, and graham cracker crumbs should all be combined in a basin. Blend until thoroughly blended.
• In a 9-inch pie dish, press the mixture firmly into the dish’s bottom and up its edges.
• For 8 to 10 minutes, bake until gently browned. Allow it to cool fully.

2. Get the Filling Ready:

• Cream cheese that has softened should be smoothed out in a mixing bowl.
• Mix in powdered sugar and peanut butter until thoroughly combined.
• Beat one cup heavy cream and vanilla extract in a separate dish until firm peaks form.
• Once blended, gently incorporate the whipped cream into the peanut butter mixture.

3. Put the Pie Together:

• Using a spatula, smooth the top of the filling after pouring it into the chilled graham cracker crust.
• Chill for a minimum of four hours or until solidified.

4. Prepare the Garnish:

• Beat together 1 cup heavy cream and 2 tablespoons powdered sugar in a mixing dish until soft peaks form.
• Drizzle or pipe the whipped cream onto the pie’s top.

5. Finish and Present:

• Add some chocolate shavings or crushed peanuts as a garnish.
• Enjoy your delectable Peanut Butter Cream Pie after slicing it!

Advice

• You can season the filling with a little salt for more taste.
• This pie can be prepared the day before for convenience and is best served cold!

Savor the luscious and creamy Peanut Butter Cream Pie!

Crispy Chicken Wings Recipe

Components

1. Two pounds of chicken wings
2. One-third tsp baking powder
3. One tsp salt
4. one tsp powdered garlic
5. One tsp powdered onion
6. half a teaspoon of pepper, black
7. Half a teaspoon of optional smoked paprika
8. Greasing oil or cooking spray

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Crispy Lemon, Parmesan, Garlic & Herb Tuna Patties

https://technicalaia.com/crispy-lemon-parmesan-garlic-herb-tuna-patties/

Guidelines

Warm up the oven:

• Set the oven temperature to 425°F (220°C). Arrange a wire rack on top of an aluminum foil-lined baking sheet. This will aid in the wings’ overall crispy texture.

Get the wings ready:

• With paper towels, pat dry the chicken wings. They will become crispier the dryer they are.

Spice up the wings:

• Mix the baking powder, salt, smoked paprika, onion, garlic, and black pepper in a big basin. When the wings are equally coated, add them and toss again.

Organize on the Rack:

• Arrange the wings on the wire rack in a single layer. To ensure consistent cooking, make sure they are not touching.

Cook:

• The wings should be baked for 40 to 45 minutes in a preheated oven, turning them over halfway through. They ought to be crispy and golden brown.

Final Crisp Option:

• You can broil the wings for a final two to three minutes if you’d like them extra crispy. Just keep a watchful eye on them to prevent scorching!

Serve:

• Take them out of the oven and give them some time to rest. Accompany with your preferred dipping sauces, such as ranch, blue cheese dressing, or buffalo sauce.

Advice

• Before baking, let the wings marinade for a few hours in your preferred sauce (such as buffalo or teriyaki) for an added taste.
• To alter the flavor, feel free to try with different spices!

Savor your crunchy chicken wings!

Creamy Pineapple Cobbler

Components:

Regarding the Filling:

1. One can (20 oz) of undrained crushed pineapple
2. Half a cup of granulated sugar (adjust to desired sweetness)
3. One tablespoon of corn flour
4. One tsp vanilla essence
5. Half a teaspoon of cinnamon, if desired

Regarding the Topping:

• One cup of flour for all purposes
• One-third tsp baking powder
• Half a teaspoon of salt
• 1/4 cup of sugar, granulated
• half a cup of milk
• 1/4 cup melted unsalted butter
• One tsp vanilla essence

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Homemade Pineapple Soft Serve Ice Cream

https://technicalaia.com/pineapple-soft-serve-ice-cream/

Guidelines:

Oven Prep:

• Set the oven’s temperature to 350°F, or 175°C.

Get the pineapple filling ready.

• Mix the crushed pineapple (together with its juice), sugar, cornstarch, cinnamon, vanilla essence, and cornflakes in a medium-sized bowl. Stir thoroughly and reserve.

Prepare the Topping:

• Mix the flour, sugar, baking powder, and salt in a another basin.
• Pour in the milk, vanilla essence, and melted butter. Don’t overmix; just stir until barely blended.

Put the Cobbler Together:

• Fill an 8 x 8-inch baking dish with the pineapple mixture once it has been buttered.
• Using a spoon, evenly distribute the topping over the pineapple mixture.

Cook:

• A toothpick inserted into the topping should come out clean after baking for about 30 to 35 minutes in a preheated oven, or until the topping is golden brown.

Serve:

• To serve, let it cool somewhat. This cobbler tastes great served plain or with ice cream or whipped cream on top!

Advice:

• Consider incorporating some chopped nuts or shredded coconut into the topping for extra flavor.
• If you would rather, you may also use fresh pineapple; just cut it into little pieces.

Savor the rich and smooth pineapple cobbler!

Cheesy Baked Chicken Breasts

Components:

1. Four skinless and boneless chicken breasts
2. One cup of finely shredded mozzarella cheese
3. One cup of cheddar cheese, shredded
4. One cup softened cream cheese
5. two minced garlic cloves
6. One tsp of Italian spice
7. One tsp of paprika
8. To taste, add salt and pepper.
9. Chopped fresh parsley (for garnish)

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Cheesy Beef Empanadas

https://technicalaia.com/cheesy-beef-empanadas/

Guidelines:

• Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C.
• To prepare the chicken, season the breasts on both sides with salt, pepper, and paprika.
• Prepare the Cheese Mixture: Using a bowl, thoroughly blend the cream cheese, mozzarella, cheddar, minced garlic, and Italian seasoning.
• Stuff the Chicken: Put the seasoned breasts into a baking dish that has been coated with oil. Make indentations in each chicken breast, but avoid cutting all the way through. Load a good amount of the cheese mixture into each pocket.
• Bake: Bake the baking dish for twenty-five minutes, covered with aluminum foil. After that, take off the foil and continue baking for a further 15 to 20 minutes, or until the cheese is bubbling and golden and the chicken is thoroughly cooked (the internal temperature should reach 165°F, or 74°C).
• Garnish and Serve: Take it out of the oven, let it a few minutes to rest, and then sprinkle chopped parsley on top. Accompany with your preferred side dishes!

Savor your roasted chicken with cheese!

Peach Custard Tarts

Components:

For the Shells of Tart:

1. a quarter cup all-purpose flour
2. ½ cup softened unsalted butter
3. 1/4 cup sugar
4. One yolk from an egg
5. One or two tablespoons of cold water

Regarding the Custard:

• One cup of heavy cream
• Half a cup of milk
• Half a cup of sugar
• Three big eggs
• One tsp vanilla essence
• A dash of salt

Regarding the Topping:

• 3–4 ripe peaches cut into slices
• One tablespoon of sugar (to be sprinkled on top)

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Lemon Custard Cake

https://technicalaia.com/lemon-custard-cake/

Guidelines:

Turn on the Oven:

• Set the oven’s temperature to 375°F, or 190°C.

Prepare the tart shells by:

• Mix the sugar, butter, and flour together in a mixing basin. Stir until crumbly.
• Once a dough develops, add the egg yolk and cold water and stir. Give it a little more water if it’s too dry.
• Using a surface dusted with flour, roll out the dough and cut into circles the size of the tart pans.
• Using a fork, prick the bottoms of the pans after pressing the dough into them. Allow to cool for fifteen minutes.

Bake the Shells Without Looking:

• Pie weights or beans can be used to fill the lined tart shells.
• After baking for ten to twelve minutes, take out the parchment and weights. Bake for a further five to seven minutes, or until very brown. Give them time to cool.

Prepare the Custard:

• The heavy cream and milk should be heated in a saucepan over medium heat until they begin to simmer.
• Mix the sugar, eggs, vanilla extract, and salt in a another basin.
• The hot cream liquid should be gradually whisked into the egg mixture until thoroughly blended.

Put the Tarts Together:

• Evenly distribute the cut peaches among the chilled tart shells.
• Cover the peaches with the custard mixture until they are almost filled.

Prepare the Tarts:

• Bake for twenty-five to thirty minutes, until the custard is set and the top has a hint of color.

Chill and Present:

• After allowing the tarts to reach room temperature, refrigerate them for a minimum of sixty minutes.
• Before serving, top with more sugar, if desired.

Savor your delectable tarts with peach custard!

Creamy Broccoli and Chicken Pasta Bake

Components:

1. 8 ounces, or around 2 cups, pasta (rotini or penne works well)
2. Two cups of cooked, chopped or shredded chicken
3. Two cups of fresh or frozen broccoli florets
4. One cup of heavy cream
5. One cup of chicken broth
6. One cup of shredded cheddar cheese, plus additional for sprinkling
7. Grated ½ cup of Parmesan cheese
8. two minced garlic cloves
9. One tsp of Italian spice
10. To taste, add salt and pepper.
11. Two tsp olive oil
12. One-half teaspoon of optional red pepper flakes
13. Chopped fresh parsley (for garnish)

Guidelines:

• Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C.
• Cook the Pasta: Cook the pasta in a big pot as directed on the package until it’s al dente. After draining, set away.
• Prepare the Broccoli: Steam or blanch the broccoli for two to three minutes, or until it is tender, if it is fresh. Just defrost and drain if using frozen.

Prepare the Creamy Sauce:

• Heat the olive oil in a big skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Add the red pepper flakes (if using), heavy cream, chicken stock, Italian seasoning, and salt and pepper. Heat through to a simmer.
• Mix thoroughly after adding the cooked chicken and broccoli.
• Melt and mix the Parmesan and cheddar cheeses together by stirring them in.
• Pasta and Sauce Combination: Place the cooked pasta and the creamy chicken and broccoli combination into a large mixing bowl. Stir to coat the pasta completely.
• Put the Bake Together: Spoon spaghetti mixture into 9 x 13-inch baking dish that has been buttered. Top with a little more cheddar cheese.
• Bake: Bake for about 25 to 30 minutes, or until bubbling and golden on top, in a preheated oven.
• Garnish and Serve: Take out of the oven, allow to cool down a little, then sprinkle with the fresh parsley. Warm up and serve!

Savor the creamy pasta bake with chicken and broccoli!