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Eggless Chicken Francese (Chicken French)

mommyshomecooking.com

This Eggless Chicken Francese features golden pan-seared chicken cutlets in a bright, buttery lemon wine sauce — completely egg-free by design, not adapted. The secret is a milk and cornstarch coating that delivers a beautiful golden color and real texture without a single egg. One pan, simple pantry ingredients, ready in 35 minutes.

3 large chicken breasts, skinless and boneless ((250–300 g / 8–10 oz each))
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
6 tablespoons (54 g) all-purpose flour
2 tablespoons (20 g) cornstarch
½ cup (120 ml) milk
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoons (45 ml) extra virgin olive oil
1 lemon, (thinly sliced (0.3 cm / ⅛ inch))
3 tablespoons (42 g) unsalted butter
2 tablespoons (18 g) all-purpose flour
2 cups (480 ml) low-sodium chicken stock or broth
⅓ cup (80 ml) Chardonnay or other dry white wine
½ teaspoon kosher salt
2 teaspoons finely chopped fresh parsley, (for garnish (optional))

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The Best Homemade Restaurant Style Salsa

mommyshomecooking.com

This recipe is The Best Homemade Restaurant Style Salsa ever!! Better than jarred salsa and you can whip it up in a flash. 

1 small onion, (roughly chopped (about 1/2 cup))
2 garlic cloves, (pealed and roughly chopped)
1 jalapeno, (seeded and deveined (see notes))
1/3 cup fresh cilantro leaves
2 tablespoons (30 ml) fresh lime juice
1 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt (( or more to taste))
14.5 oz ( one can - 411 g) fire-roasted tomatoes
4.5 oz (one can - 127 g) green chili

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The Best Eggless Chocolate Cake Ever

mommyshomecooking.com

This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, holidays, and craving days.

2 1/3 cups (325 g) all-purpose flour
3 teaspoons (12 g) baking powder
1/2 teaspoon (3 g) baking soda
¾ cup (75 g) unsweetened cocoa powder
1 teaspoon kosher salt
1 tablespoon (15 ml) hot water
1 teaspoon instant espresso coffee ((optional -see notes))
1/2 cup (115 g) unsalted butter, (softened (1 stick))
2 cups (400 g granulated sugar
½ cup (120 ml - 4 oz) neutral-tasting oil ((such as vegetable or canola))
2 teaspoons (10 ml) pure vanilla extract
1/2 cup (120 g) sour cream ((at room temperature))
1 teaspoon (5 ml) apple cider vinegar
1 1/2 cup (360 ml - 12 oz) buttermilk ((at room temperature))

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Spicy Salsa Margarita

mommyshomecooking.com

This Spicy Salsa Margarita is boozy, refreshing, citrusy and totally irresistible! This cocktail taste like the perfect combination of a bloody mary and a margarita, all in one sip. Made with fresh salsa, tequila, agave and lime, this delicious and different cocktail will knock your guests' socks off! 

1 cup fresh salsa ((I used fresh store-bought mild salsa))
½ cup fresh lime juice
4 oz tequila
4 oz nectar agave
Ice
Sugar to rim the glasses ((optional))
Jalapeno slices to garnish ((optional))

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Eggless Pound Cake Loaf

mommyshomecooking.com

This eggless pound cake loaf is buttery, soft, and perfectly dense — everything you expect from a classic pound cake, completely without eggs. Made with simple pantry staples including butter, sour cream, and apple cider vinegar, it bakes in a standard 9×5 loaf pan with no special equipment. Egg-free by design, not adapted. And it's even better the next day.

2 ½ cups (350 g) all-purpose flour
2 ¼ teaspoons (9 g) baking powder
½ teaspoon (3 g) baking soda
¾ teaspoon (4 g) salt
¾ cup (180 ml) whole milk, (room temperature)
1 tablespoon (15 ml) apple cider vinegar
½ cup (115 g) unsalted butter, (softened)
1 ¼ cups (250 g) granulated sugar
¼ cup (60 g) full-fat sour cream
2 teaspoons (10 ml) pure vanilla extract
1 cup (120 g) confectioners' sugar
1½ –2 tablespoons (22–30 ml) milk or heavy cream

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Easy Venezuelan Chicha Recipe

mommyshomecooking.com

Venezuelan Chicha is a sweet, creamy rice drink made with three kinds of milk — whole, evaporated, and sweetened condensed — and warmly spiced with cinnamon. It comes together with simple pantry ingredients and a blender, and most of the time is completely hands-off. Cold, thick, and irresistible — this is Venezuela's most beloved drink, and one sip will tell you exactly why.

1 cup (215 g) white rice
2 cinnamon sticks
5 cups (1.2 l) water, (divided)
1 teaspoon (6 g) salt
1 cup (240 ml) whole milk
12 oz (354 ml) evaporated milk
14 oz (397 g) sweetened condensed milk
2 teaspoons (10 ml) pure vanilla extract
Crushed ice and ground cinnamon (to serve)

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Venezuelan Cazón Empanadas Recipe

mommyshomecooking.com

Venezuelan Cazón Empanadas — golden, crispy corn dough stuffed with a savory shark filling cooked through a classic Venezuelan sofrito. The most iconic street food in Venezuela, made at home. Naturally gluten-free, deeply flavorful, and impossible to eat just one.

4 shark steaks (approximately 700g / 1.5 lbs (see notes))
1 tablespoon salt, (for poaching)
1 bay leaf
3 tablespoons onoto oil, (a.k.a. achiote or annatto) ((see notes))
1 cup onion, (finely diced)
½ cup green bell pepper, (cut into small cubes)
1 cup small sweet pepper, (cut into small cubes)
1 cup leeks, (cleaned and sliced (white and light green parts only))
½ cup green onion, (cleaned and sliced)
3 garlic cloves, (minced)
1 teaspoon cumin
Salt and pepper to taste
2 cups (480 ml) 480 ml water
1 teaspoon salt
2 tablespoons (24 g) granulated sugar
1½ cups Harina P.A.N ((pre-cooked white maize meal))
¼ cup (35 g) all-purpose flour
1 teaspoon (4 g) baking powder
Oil for frying ((I use corn oil))

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Venezuelan Bollos Pelones

mommyshomecooking.com

These Venezuelan Bollos Pelones are round cornmeal dumplings stuffed with a rich, savory ground beef filling — simmered until tender and served in a homemade tomato sauce. The dough comes together quickly with Harina PAN and warm broth, and the filling can be made the day before so assembly is a breeze. This is authentic Venezuelan comfort food at its most satisfying — the kind of dish that makes everyone at the table ask for seconds.

2 tablespoons (15 ml) neutral oil
1 cup (150 g) onion, (finely chopped)
3 cloves garlic, (minced)
½ cup (75 g) green bell pepper, (diced)
½ cup (45 g) leeks, (sliced (white and pale-green parts only))
¼ cup (25 g) scallions, (sliced)
1 lb (454 g) ground beef
Salt and pepper to taste
2 tablespoons (32 g) tomato paste
1/4 cup (60 ml) sweet red wine ((Marsala works beautifully))
23–25 green olives stuffed with red pepper, (sliced)
2 tablespoons capers, (drained and finely chopped)
2 tablespoons (15 ml) neutral oil
1 cup (150 g) onion, (finely chopped)
1 can (28 oz / 794 g) diced or crushed tomatoes
1/2 cup (120 ml) water
Salt and pepper to taste
2½ cups (590 ml) chicken broth, (warm)
3 cups (420 g) Harina PAN ((pre-cooked white corn flour))
2 tablespoons (15 ml) neutral oil
8 oz (226 g) queso fresco or queso para rallar, (crumbled (optional))

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Eggless Sprinkle Surprise Cupcakes

mommyshomecooking.com

These eggless birthday cupcakes are soft, fluffy vanilla cupcakes with a rainbow sprinkle surprise hidden inside — egg-free by design, not adapted. They come together with simple pantry ingredients and no special equipment, just a cupcake corer and a little bit of joy. The cupcake everyone at the table wants — allergy or not.

2 cups (280 g) all-purpose flour
2½ teaspoons (10 g) baking powder
¼ teaspoon (1.5 g) baking soda
1/2 teaspoon salt ((I prefer kosher or sea salt; if using table salt reduce to half))
1 cup (240 ml) milk ((dairy or non-dairy))
1 tablespoon (15 ml) apple cider vinegar
½ cup (115 g) unsalted butter, (softened (dairy or non-dairy))
1 cup (200 g) granulated sugar
2 tablespoons (30 g) sour cream ((dairy or non-dairy))
2 teaspoons (10 ml) pure vanilla extract
½ cup (95 g) sprinkles, (for filling (or your choice of filling — see notes))
a batch of your favorite eggless buttercream or frosting
Gel food coloring to color the frosting ((optional))

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Authentic Venezuelan Arepas Recipe

mommyshomecooking.com

These authentic Venezuelan arepas are crispy on the outside, soft and pillowy on the inside, and made with just three pantry ingredients. Fill them with shredded beef, scrambled eggs, chicken, or anything you love —they're a staple at our Venezuelan table every single week.

2 cups (480g) warm water
1 teaspoon (6g) salt
1½ cups (180g) Harina P.A.N. (pre-cooked white corn flour)
1 teaspoon (4g) corn, canola, or vegetable oil ((optional but recommended))

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