Sugar-Coated Fried Pastries

 

Here’s a simple recipe for Sugar-Coated Fried Pastries – crispy on the outside, soft inside, and coated with a sweet layer of sugar ✨.

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🍩 Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar (for dough)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter (softened)
• 1/2 cup milk (warm, adjust if needed)
• 1 egg (optional, for richer dough)
• Oil for frying
• 1/2 cup granulated sugar (for coating)
• Optional: 1 tsp cinnamon mixed with sugar

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🥣 Instructions:

1. Make the dough

   • In a bowl, mix flour, sugar, baking powder, and salt.
   • Add butter and rub into the flour until crumbly.
   • Add milk (and egg if using) little by little, mixing until you get a soft, smooth dough.

2. Rest

   • Cover and let the dough rest for 15–20 minutes.

3. Shape

   • Roll out the dough on a floured surface (about ½ cm thick).
   • Cut into strips, squares, or diamond shapes.

4. Fry

   • Heat oil in a pan over medium heat.
   • Fry the pastries until golden brown and puffed up (2–3 minutes per side).

5. Coat

   • While still warm, roll them in sugar (or cinnamon sugar) until evenly coated.

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✨ Tips:

• You can add a splash of vanilla extract or orange blossom water to the dough for extra flavor.
• For a crunchier version, make the dough slightly firmer and fry a bit longer.
• Best served warm with tea or coffee! ☕🍩

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Do you want me to write this recipe in large-print style like the images you showed before so it looks ready-to-save as a recipe card?

 

Here’s your recipe in large print:

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GARLIC BUTTER CHICKEN BITES

Ingredients:

• 500 g (1 lb) chicken breast (cut into bite-sized cubes)
• 3 tbsp butter
• 4 garlic cloves (minced)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt & black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Season chicken with paprika, salt, and pepper.
2. Heat olive oil + 1 tbsp butter in a skillet over medium-high heat.
3. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
4. In the same pan, add remaining butter + garlic. Cook 1 minute until fragrant.
5. Return chicken to the pan, toss well to coat in garlic butter.
6. Garnish with parsley.
7. Serve hot with rice, pasta, or bread — squeeze lemon if desired.

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👉 Do you want me to also make a Crispy Garlic Butter Chicken Bites version (with a light coating for extra crunch)?

 

Here’s the recipe in large print for you:

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CRISPY GARLIC PARMESAN POTATOES

Ingredients:

• 4 medium potatoes (thinly sliced)
• 3 tbsp olive oil or melted butter
• 3 cloves garlic (minced)
• ½ cup grated Parmesan cheese
• 1 tsp Italian herbs (or oregano + thyme)
• Salt & black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat oven to 200°C (400°F).
2. Slice potatoes thinly (about ¼ inch).
3. In a bowl, mix olive oil/butter, garlic, Parmesan, herbs, salt, and pepper.
4. Coat potatoes with the mixture.
5. Arrange slices on a baking sheet or dish, slightly overlapping.
6. Bake for 25–30 minutes until golden and crispy.
7. Garnish with parsley and extra Parmesan.
8. Serve hot as a side dish or snack.

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👉 Do you want me to also make a short version of the recipe that fits on one screen (like for quick cooking)?

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 

Here’s a large-print recipe for a comforting and flavorful Lemon Garlic Butter Chicken with Creamy Parmesan Pasta 🍋🧄🍗🍝✨

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LEMON GARLIC BUTTER CHICKEN

WITH CREAMY PARMESAN PASTA

INGREDIENTS:

For the Chicken:

• 4 chicken breasts (or thighs, boneless & skinless)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves (minced)
• Juice of 1 lemon + zest
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt & pepper (to taste)

For the Pasta Sauce:

• 300 g pasta (spaghetti, fettuccine, or penne)
• 2 tbsp butter
• 3 garlic cloves (minced)
• 1 ½ cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley (chopped, for garnish)

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INSTRUCTIONS:

1. COOK pasta in salted boiling water → drain (reserve ½ cup pasta water).
2. SEASON chicken with paprika, Italian seasoning, salt, pepper, and lemon zest.
3. HEAT olive oil + butter in a skillet → cook chicken 5–6 minutes per side until golden and cooked through. Remove & keep warm.
4. ADD garlic and lemon juice to the skillet → stir 1 minute in the buttery drippings. Pour this lemon-garlic butter over the chicken.
5. MAKE SAUCE: In the same pan, melt butter → sauté garlic. Add cream + chicken broth → simmer until slightly thickened.
6. STIR IN Parmesan + Italian seasoning → whisk until creamy. Add reserved pasta water if needed.
7. TOSS pasta in the creamy Parmesan sauce until coated.
8. SERVE pasta on plates, top with chicken, and drizzle with lemon-garlic butter.
9. GARNISH with fresh parsley + extra Parmesan.

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🔥 TIP: Add spinach or sun-dried tomatoes to the pasta for extra flavor and color.

Would you like me to also give you a one-pan version (chicken + pasta cooked together in the same skillet)?

Gourmet Seafood Cassolette Recipe

 

Here’s a large-print recipe for a creamy, elegant Gourmet Seafood Cassolette 🦞🦐🐟✨

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GOURMET SEAFOOD CASSOLETTE

INGREDIENTS:

• 200 g shrimp (peeled & deveined)
• 200 g scallops (or firm white fish cubes)
• 200 g mussels or clams (cleaned)
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• ½ cup white wine (optional, or seafood stock)
• 1 cup heavy cream
• ½ cup seafood stock
• ½ cup grated Gruyère or Parmesan cheese
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley (chopped)
• Salt & black pepper (to taste)
• Pinch of nutmeg (optional)
• Bread crumbs (for topping)

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INSTRUCTIONS:

1. HEAT butter + olive oil in a pan.
2. SAUTÉ onion and garlic until soft and fragrant.
3. ADD shrimp, scallops, and mussels → cook 2–3 minutes until just starting to turn opaque. Remove and set aside.
4. DEGLAZE pan with white wine (or stock) → simmer 2 minutes.
5. POUR in cream + seafood stock → stir well.
6. SEASON with mustard, nutmeg, salt, and pepper.
7. RETURN seafood to the sauce → simmer gently 2 minutes.
8. TRANSFER mixture into small baking dishes (cassolette style).
9. TOP with cheese + bread crumbs.
10. BROIL/BAKE at 200°C (400°F) until golden and bubbling (about 8–10 minutes).
11. GARNISH with parsley → serve hot with crusty bread.

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🔥 TIP: Add lobster chunks or a splash of cognac for a true fine-dining twist.

Would you like me to also write a lighter Mediterranean-style version (with olive oil, lemon, and herbs instead of cream)?

 

Here’s a large-print recipe for delicious Yummy Fried Chicken 🍗✨

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YUMMY FRIED CHICKEN

INGREDIENTS:

• 1 kg chicken pieces (drumsticks, thighs, or wings)
• 2 cups buttermilk (or milk + 1 tbsp lemon juice)
• 2 cups all-purpose flour
• ½ cup corn starch (for crunch)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 2 teaspoons salt
• ½ teaspoon cayenne pepper (optional, for spice)
• Oil for frying

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INSTRUCTIONS:

1. MARINATE chicken in buttermilk for at least 2 hours (or overnight for juiciness).
2. MIX flour, corn starch, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a large bowl.
3. REMOVE chicken from buttermilk. Shake off excess.
4. COAT chicken in flour mixture → press well so it sticks.
5. HEAT oil in a deep pan (175°C / 350°F).
6. FRY chicken pieces until golden brown and fully cooked (about 12–15 minutes, depending on size).
7. DRAIN on paper towels.
8. SERVE hot with fries, salad, or dipping sauces.

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🔥 TIP: For extra crunchy chicken → dip chicken twice (buttermilk → flour → buttermilk → flour).

Do you want me to also give you a spicy KFC-style version with a secret seasoning blend?

Crispy Cabbage and Egg Fritters

 

Perfect choice 👌 Here’s a large-print recipe for Crispy Cabbage and Egg Fritters:

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CRISPY CABBAGE & EGG FRITTERS

INGREDIENTS:

• 2 cups cabbage (shredded)
• 2 eggs
• ½ cup all-purpose flour
• ¼ cup corn starch (for extra crisp)
• 2 green onions (chopped)
• 1 small carrot (grated, optional)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• Oil for frying

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INSTRUCTIONS:

1. PREPARE cabbage, carrot, and green onions.
2. BEAT the eggs in a large bowl.
3. ADD flour, corn starch, garlic powder, salt, and pepper → mix into a thick batter.
4. MIX IN shredded cabbage (and carrot if using) until coated.
5. HEAT oil in a pan over medium-high heat.
6. DROP spoonfuls of the mixture into the hot oil.
7. FRY until golden brown and crispy on both sides (about 3–4 minutes each).
8. REMOVE and drain on paper towels.
9. SERVE hot with chili sauce, ketchup, or yogurt dip.

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🔥 TIP: For extra flavor, add a pinch of chili flakes or curry powder to the batter.

Do you want me to also give you a no-fry (air fryer or pan-seared) version of these fritters?