Soft & Cheesy Bread Rolls

 

Ingredients

​For the Dough:

• ​4 cups All-purpose flour
• ​1 cup Warm milk (about 110°F)
• ​1/4 cup Warm water
• ​2 1/4 tsp Instant yeast (1 packet)
• ​2 tbsp Sugar
• ​1 tsp Salt
• ​1/4 cup Unsalted butter, softened
• ​1 Large egg

​For the Topping:

• ​2 cups Shredded cheese (a mix of Mozzarella for melt and Sharp Cheddar for color/flavor)
• ​Optional: A pinch of garlic powder or dried oregano.

​Instructions

1. ​Activate Yeast: In a large bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
2. ​Mix & Knead: Add the egg and softened butter. Gradually stir in the flour and salt. Knead by hand or with a dough hook for about 5–8 minutes until the dough is smooth and slightly tacky.
3. ​First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour (or until doubled in size).
4. ​Shape: Punch the dough down. Divide it into 12–15 equal pieces. Roll each piece into a smooth ball.
5. ​Second Rise: Place the balls on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
6. ​Top with Cheese: Preheat your oven to 375°F (190°C). Gently press down on the center of each roll and pile a generous amount of shredded cheese on top. (To get the "bink" or "blister" look in your photo, use a generous amount so it drips down the sides).
7. ​Bake: Bake for 15–20 minutes or until the bread is golden and the cheese has formed those beautiful brown toasted spots.

​Pro-Tips for the Best Look

• ​The "Spotty" Topping: For the leopard-print browning seen in your photo, use a cheese with a higher fat content like Gouda or a low-moisture Mozzarella.
• ​Egg Wash: If you want a shinier finish on the exposed bread, brush the sides of the rolls with a beaten egg before adding the cheese.

Large-Batch Air Fryer Grilled Cheese (8 sandwiches)

 

Ingredients

16 slices sandwich bread

8–12 slices cheese (cheddar, American, mozzarella, or mix)

4–6 tbsp butter, softened (or mayo for extra crisp)

Optional add-ins:

garlic powder

sliced turkey or beef

caramelized onions

Instructions

Prep the bread

Spread butter (or mayo) on one side of each bread slice.

Assemble sandwiches

Place cheese between two slices, buttered sides facing out.

Air fry – batch style

Line air fryer basket with parchment paper.

Place 4 sandwiches at a time (do not overlap).

Cook

Air fry at 180°C (360°F) for 5–6 minutes

Flip carefully

Cook another 4–5 minutes until golden and melted.

Repeat

Continue until all sandwiches are cooked.

💡 Tips for best results

Press sandwiches lightly before cooking → melts better

Mix cheeses for ultra-gooey centers

Keep finished sandwiches warm in the oven at 90°C (200°F) if serving many people

If you want:

Low-carb / keto version

Oven tray version for parties

Freezer-friendly batch method

Large Batch Cream Dessert Cones

 

🧁 Ingredients

For the cream filling

2 cups heavy whipping cream (cold)

16 oz (450 g) cream cheese, softened

1½ cups powdered sugar

1 tsp vanilla extract

½ cup crushed biscuits (Marie, Graham, or Digestive)

For the cones

24 waffle cones

1½ cups white or milk chocolate, melted (for sealing cones)

Topping (optional)

Extra crushed biscuits

White chocolate drizzle

🔪 Instructions

Seal the cones

Dip the inside rim of each cone in melted chocolate

Let set (this prevents soggy cones)

Make the cream

Beat cream cheese until smooth

Add powdered sugar + vanilla, mix well

In a separate bowl, whip cream to stiff peaks

Fold whipped cream gently into cream cheese

Fold in crushed biscuits

Fill the cones

Pipe or spoon cream into cones in a swirl pattern

Sprinkle crushed biscuits on top

Chill

Refrigerate 30–60 minutes before serving

❄️ Storage

Best eaten same day

Can be refrigerated up to 24 hours

Do not freeze (cones soften)

💡 Flavor Variations

Lemon: add lemon zest + 2 tbsp lemon juice

Chocolate: add cocoa powder or Nutella

Caramel: swirl dulce de leche inside

No-bake cheesecake style: add a squeeze of lemon juice

If you want, I can:

Scale this to 50–100 cones

Make a low-sugar version

Give a kids-favorite flavor combo

Translate it to Arabic or French

Large Batch Savory Egg Muffins

 

🥚 Ingredients

12 large eggs

1½ cups milk or cream (milk = lighter, cream = richer)

2 cups shredded cheese (cheddar, mozzarella, or mix)

1½ cups cooked protein (ham, turkey, chicken, or sausage – diced)

1 cup bell peppers, finely diced

½ cup green onions or parsley, chopped

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

Optional: paprika, Italian seasoning, or chili flakes

🔪 Instructions

Preheat oven to 180°C / 350°F

Grease 2 muffin tins (24 cups) or line with paper liners

In a large bowl, whisk eggs + milk until smooth

Stir in cheese, meat, vegetables, and seasonings

Pour mixture into muffin cups (¾ full)

Bake 20–25 minutes until set and lightly golden

Cool 5 minutes, then remove from pan

❄️ Storage & Meal Prep

Fridge: up to 5 days

Freezer: up to 2 months

Reheat in microwave 30–60 seconds

💡 Variations

Low-carb: skip milk, add extra eggs

Vegetarian: mushrooms, spinach, onions, zucchini

Spicy: jalapeños + pepper jack cheese

If you want, I can:

Make this keto / low-carb

Scale it to 50–100 muffins

Translate it to Arabic or French

Suggest fillings your kids or husband will love

BANG BANG SHRIMP PASTA🔥🔥🔥

 

🔥🍤 BANG BANG SHRIMP PASTA 🍝🔥
Creamy • Spicy • Crispy • Addictive 🤤

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🧄 Ingredients (4 servings)

Pasta

• 300 g pasta (penne, fettuccine, or spaghetti)
• Salt (for boiling water)

Shrimp

• 400 g shrimp, peeled & deveined
• Salt & black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ cup cornstarch (or flour)
• Oil for frying

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tbsp sriracha (adjust heat 🔥)
• 1 tsp honey or sugar
• 1 tsp lemon juice or rice vinegar

Extras

• 2 tbsp butter
• 2 cloves garlic, minced
• ¼ cup pasta water
• Green onions or parsley (for garnish)

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🔥 Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente.
   👉 Save ¼ cup pasta water, then drain.

2. Prepare shrimp
   Season shrimp with salt, pepper, paprika, garlic powder.
   Toss in cornstarch until well coated.

3. Fry shrimp
   Heat oil over medium-high heat.
   Fry shrimp 2–3 minutes per side until golden & crispy.
   Remove and drain on paper towel.

4. Make Bang Bang sauce
   Mix mayonnaise, sweet chili sauce, sriracha, honey, and lemon juice. Set aside.

5. Build the pasta
   In a pan, melt butter.
   Add garlic, sauté 30 seconds.
   Add pasta + reserved pasta water.
   Stir in Bang Bang sauce until creamy.

6. Combine
   Add crispy shrimp, toss gently.

7. Serve HOT
   Garnish with green onions or parsley 🌿

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🔥 Pro Tips

• Extra spicy? Add chili flakes 🌶️
• Cheesy? Add grated parmesan 🧀
• Healthier? Air-fry shrimp at 200°C for 8–10 min

Cheeseburger Lava Cakes Molten Cheese🔥🔥🔥

 

🔥🍔 Cheeseburger Lava Cakes (Molten Cheese!) 🍔🔥

A crazy-delicious twist on burgers—crispy outside, juicy beef inside, and molten cheese lava when you cut it 🤤

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🧀 Ingredients (4 lava cakes)

• 500 g ground beef
• Salt & black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp ketchup
• 1 tsp mustard
• 120 g mozzarella or cheddar (cut into cubes)
• 1 egg
• ½ cup breadcrumbs
• Oil or butter for greasing

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🔥 Instructions

1. Prepare the beef
   In a bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, ketchup, mustard, egg, and breadcrumbs.

2. Shape the lava cakes
   Take a handful of meat, flatten it, place cheese cubes in the center, then seal completely into a ball (very important so cheese doesn’t leak).

3. Chill
   Put them in the fridge for 15–20 minutes to firm up.

4. Cook

   • Oven: Bake at 190°C (375°F) for 18–22 minutes
   • Pan: Cook on medium heat, turning gently until browned and cooked through

5. Rest & Serve
   Let rest 2 minutes, then cut open and enjoy the cheese lava explosion 🧀🔥

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🍟 Serving Ideas

• With fries or potato wedges
• Drizzle burger sauce or BBQ sauce
• Add pickles or caramelized onions on top

If you want: ✅ Air fryer version
✅ Video recipe
✅ Spicy or stuffed bacon version

Just tell me 😋🔥

CORNED BEEF & SWISS CRESCENT BAKE

 

​INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP: Separate the crescent dough into triangles.

2. LAYER: Spread a little dressing on each piece, then top with a slice of beef and cheese.

3. ROLL: Roll tightly and place side-by-side in a greased baking dish.

4. FINISH: Brush with melted butter and sprinkle with seasoning.

5. BAKE: Bake at 190°C (375°F) for 15-20 minutes until golden brown and bubbly.

​CRISPY BEER-BATTERED FISH

​INGREDIENTS

• ​1 lb White Fish Fillets (Cod, Haddock, or Pollock)
• ​1 Cup All-Purpose Flour (plus extra for dredging)
• ​1 Cup Cold Beer (or Sparkling Water for a non-alcoholic version)
• ​1 Teaspoon Baking Powder
• ​1 Teaspoon Garlic Powder & Paprika
• ​Salt and Black Pepper to taste
• ​Vegetable Oil for frying

​INSTRUCTIONS

​1. DRY THE FISH: Pat the fish fillets completely dry with paper towels. Season with salt and pepper.

2. MAKE BATTER: Whisk flour, baking powder, and spices. Slowly whisk in cold beer until the batter is smooth.

3. COAT: Dredge fish in dry flour, then dip into the batter, letting excess drip off.

4. FRY: Carefully place in hot oil (175°C / 350°F) and fry for 4-5 minutes until deep golden brown.

5. DRAIN: Place on a wire rack or paper towels. Serve immediately with lemon wedges.