Recipes Hungry, Casablanca (2025)

01/08/2025

Crispy Zucchini Carrot and Potato – Dinner
Enjoy ❤️👇

Ingredients
2 medium zucchinis
2 medium carrots
2 medium potatoes
1 cup breadcrumbs (gluten-free if needed)
½ cup grated Parmesan cheese
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for frying

How to Make
Grate the zucchini, carrots, and potatoes. Squeeze out excess moisture using a clean towel or cheesecloth.
In a large bowl, mix the grated veggies with breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
Beat the eggs and stir into the veggie mixture until fully combined.
Form small patties or fritters with your hands.
Heat olive oil in a skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until golden and crispy.
Drain on paper towels and serve hot.

Crispy on the outside, tender on the inside—these veggie fritters are a delicious way to sneak in your greens!
Recipes Hungry

01/08/2025

Crockpot Creamy Potato & Hamburger Soup – Dinner
Enjoy ❤️👇

Ingredients
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)

How to Make
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add the beef, onion, garlic, potatoes, carrots, celery, broth, thyme, parsley, paprika, salt, and pepper to your crockpot.
Cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
Stir in heavy cream, cheddar cheese, and milk. Cook for another 30 minutes until cheese is melted and soup is creamy.
If thicker soup is desired, stir in cornstarch slurry and cook for an additional 10–15 minutes.
Serve hot, garnished with fresh parsley and extra cheddar cheese.

Hearty, rich, and loaded with creamy comfort—this crockpot soup is everything you need on a cozy day!
Recipes Hungry

01/08/2025

Peach Crisp – Dessert
Enjoy ❤️👇

Ingredients
8 cups peeled and thinly sliced fresh peaches
½ cup granulated sugar
½ cup + 2 tablespoons all-purpose flour, divided
1 tablespoon cornstarch
2 teaspoons ground cinnamon, divided
¼ teaspoon salt
¾ cup packed light brown sugar
½ cup (1 stick) salted butter, room temperature
1 ¾ cup old-fashioned oats

How to Make
Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, toss peaches with granulated sugar, ½ cup flour, cornstarch, 1 teaspoon cinnamon, and salt. Spread the mixture evenly in the baking dish.
In another bowl, combine brown sugar, 2 tablespoons flour, remaining 1 teaspoon cinnamon, oats, and butter. Mix until crumbly.
Sprinkle the oat mixture evenly over the peaches.
Bake for 40–45 minutes or until the topping is golden and the peaches are bubbly.
Let cool slightly before serving.

Warm, cinnamon-kissed peaches with a buttery oat topping—this peach crisp is rustic dessert perfection!
Recipes Hungry

01/08/2025

Peach Cobbler – Dessert
Enjoy ❤️👇

Ingredients
For the Peach Filling:
8 fresh peaches (about 2 pounds), peeled, cored, and sliced
2 tablespoons granulated sugar

For the Cobbler Topping:
1 cup all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of salt
½ cup butter, melted
1 teaspoon pure vanilla extract

How to Make
Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
In a bowl, toss sliced peaches with 2 tablespoons of sugar, then spread evenly in the baking dish.
In another bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Stir in melted butter and vanilla until a thick batter forms.
Drop spoonfuls of the batter over the peaches, spreading gently to cover most of the fruit.
Bake for 35–40 minutes, or until the topping is golden and cooked through.
Let cool slightly before serving, and enjoy warm with a scoop of vanilla ice cream if desired.

Sweet, juicy peaches and a golden, buttery crust—this peach cobbler is the taste of summer in every bite!
Recipes Hungry

01/08/2025

Chocolate Buttermilk Cake – Dessert
Enjoy ❤️👇

Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup whole buttermilk, shaken
1 cup hot water

For the Frosting:
½ cup (1 stick) salted butter
⅔ cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
⅓ cup whole buttermilk, shaken
1 teaspoon vanilla extract

How to Make
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, oil, and buttermilk. Beat until smooth, then carefully mix in hot water. Batter will be thin.
Pour into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, melt butter in a saucepan. Stir in cocoa powder until smooth. Remove from heat.
In a large bowl, beat together melted cocoa mixture, confectioners’ sugar, buttermilk, and vanilla until thick and creamy.
Spread frosting over cooled cake and enjoy!

Deeply chocolatey, incredibly moist, and finished with luscious fudge frosting—this buttermilk cake is pure dessert bliss!
Recipes Hungry

01/08/2025

Buttermilk Sheet Cake with Chocolate Fudge Frosting – Dessert
Enjoy ❤️👇

Ingredients
For the Cake:
¾ cup butter, room temperature
1 ½ cups sugar
4 large eggs
3 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract

Chocolate Fudge Frosting:
¾ cup butter, room temperature
2 ½ cups powdered sugar
½ cup unsweetened cocoa powder
5 tablespoons buttermilk
1 teaspoon vanilla extract
¼ teaspoon almond extract

How to Make
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch sheet cake pan.
Cream the butter and sugar together until light and fluffy.
Beat in eggs one at a time.
In a separate bowl, whisk cake flour, baking powder, and salt.
Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Stir in vanilla extract.
Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
To make the frosting, beat butter until creamy. Add powdered sugar and cocoa, then slowly mix in buttermilk, vanilla, and almond extract until smooth and spreadable.
Frost the cooled cake generously and serve.

Moist, fluffy, and topped with a rich, fudgy frosting—this buttermilk sheet cake is a chocolate lover’s dream!
Recipes Hungry

01/08/2025

Red Velvet Strawberry Cheesecake – Dessert
Enjoy ❤️👇

Ingredients
For the Red Velvet Cake:
1 ¼ cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ teaspoon white vinegar

For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Topping:
1 cup fresh strawberries, sliced
½ cup strawberry preserves
Whipped cream, for garnish

How to Make
Preheat oven to 325°F (160°C). Line or grease a 9-inch springform pan.
Make the red velvet cake: In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk oil, buttermilk, egg, vanilla, red food coloring, and vinegar. Combine wet and dry ingredients and mix until smooth. Pour into prepared pan.
Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla, and mix until creamy. Carefully pour over the red velvet batter.
Bake for 45–55 minutes or until the center is set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the topping, combine strawberries and preserves in a small saucepan over low heat just until glossy and warmed. Let cool slightly, then spoon over chilled cheesecake.
Top with whipped cream before serving.

Velvety, luscious, and layered with creamy cheesecake and juicy strawberries—this dessert is a showstopper in every bite!
Recipes Hungry

01/08/2025

Irresistible Strawberry Cheesecake – Dessert
Enjoy ❤️👇

Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¾ cup granulated sugar
24 oz cream cheese, softened
1 cup sour cream (full-fat)
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and sliced

How to Make
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs and melted butter until combined. Press into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, vanilla, and eggs one at a time, mixing just until incorporated.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cool for 1 hour.
Chill cheesecake in the fridge for at least 4 hours or overnight.
Top with fresh sliced strawberries before serving.

Creamy, rich, and topped with sweet strawberries—this cheesecake is a timeless dessert that never disappoints!
Recipes Hungry

01/08/2025

Buttermilk Fried Chicken Tenders – Dinner
Enjoy ❤️👇

Ingredients
For the Chicken and Marinade:
2 pounds (900g) chicken tenderloins or chicken breast cut into strips
2 cups (480ml) buttermilk
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)

For the Seasoned Flour Coating:
2 cups (250g) all-purpose flour
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

For Frying:
4–6 cups vegetable oil or peanut oil (enough for 2–3 inches depth)

How to Make
In a large bowl, combine chicken with buttermilk and all marinade spices. Cover and refrigerate for at least 4 hours or overnight.
In a separate bowl, mix all seasoned flour ingredients.
Remove chicken from the marinade and dredge in the flour mixture, pressing to adhere well.
Heat oil in a deep pot to 350°F (175°C).
Fry chicken in batches for 5–7 minutes, turning once, until golden brown and cooked through. Drain on paper towels.
Serve hot with your favorite dipping sauces or alongside coleslaw and fries.

Crispy, juicy, and bursting with flavor—these buttermilk fried chicken tenders are Southern comfort at its best!
Recipes Hungry

01/08/2025

Apple Bubble Up Casserole – Dessert
Enjoy ❤️👇

Ingredients
2 cups diced apples (preferably Granny Smith or Fuji)
1 can (16.3 oz) refrigerated biscuit dough
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted
½ cup brown sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional)

How to Make
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cut biscuit dough into quarters and place in a large bowl.
Add diced apples, granulated sugar, and cinnamon. Toss until well coated.
Stir in melted butter, brown sugar, and vanilla. Mix gently until everything is combined.
Fold in chopped pecans if using.
Pour mixture into the prepared baking dish and spread evenly.
Bake for 30–35 minutes or until biscuits are golden and cooked through. Let cool slightly before serving.

Sweet, sticky, and bursting with cinnamon-spiced apples—this bubble up casserole is comfort in every bite!
Recipes Hungry

01/08/2025

Crispy Sweet Chilli Chicken – Dinner
Enjoy ❤️👇

Ingredients
Chicken:
600 g (1 lb 5 oz) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon sea salt flakes
½ teaspoon cracked black pepper
1 egg
½ cup (60 g) cornflour (cornstarch)
Oil, for frying

Sweet Chilli Sauce:
1 teaspoon freshly minced garlic
1 teaspoon freshly minced ginger
½ cup (125 ml) sweet chilli sauce
¼ cup (60 ml) tamari or soy sauce
¼ cup (60 ml) rice wine vinegar (or plain white, apple cider vinegar, or lime juice)

To Serve:
Steamed rice
1 spring onion (scallion), finely sliced
1 teaspoon sesame seeds

How to Make
Toss chicken with paprika, garlic powder, salt, and pepper. Whisk in the egg, then coat with cornflour.
Heat oil in a deep pan and fry chicken pieces in batches until crispy and golden. Drain on paper towels.
In a pan, sauté garlic and ginger until fragrant. Add sweet chilli sauce, tamari, and vinegar. Simmer for a minute.
Add crispy chicken to the sauce and toss to coat evenly.
Serve over steamed rice and top with sliced spring onion and sesame seeds.

Crispy, saucy, and full of bold flavor—this sweet chilli chicken hits every craving in the best way!
Recipes Hungry

01/08/2025

Irresistible S’mores Hand Pies – Dessert
Enjoy ❤️👇

Ingredients
For the mini pies:
14.1 oz package refrigerated pie dough
2 bars chocolate, chopped into small pieces
½ cup miniature marshmallows
¾ cup crushed graham crackers (keep half for topping)
2 tablespoons salted butter, melted
Water (for sealing edges)

For serving (optional):
Chocolate syrup, for dipping
Marshmallow cream, for dipping

How to Make
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the pie dough and cut into circles using a cookie cutter or glass.
Place a few chocolate pieces, mini marshmallows, and crushed graham crackers in the center of half the dough rounds.
Brush the edges with water and top with another dough circle. Press edges with a fork to seal.
Brush tops with melted butter and sprinkle with remaining crushed graham crackers.
Bake for 12–15 minutes or until golden brown.
Serve warm with chocolate syrup or marshmallow cream for dipping.

Golden, gooey, and packed with classic campfire flavor—these s’mores hand pies are totally irresistible!
Recipes Hungry

Recipes Hungry

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