Ingredients 1 lb. Ground beef 1 Packet of taco seasoning ½ Onion chopped 1 C. Shredded taco blend cheese 4 Tbsp. Sour cream 4 Tbsp. Salsa ¼ C. Green onions chopped 2 Ripe avocados
Instructions Heat the ground beef and onion in a skillet over medium high heat on the stove. Cook until the meat is completely browned and the onions have softened. Drain any excess fat from the skillet. Sprinkle in the taco seasoning and stir the meat to combine. Cut the avocados in half lengthwise and remove the pit. Scoop out the flesh from the inside of the avocados. Fill the avocado shells with the taco meat and top with shredded cheese, sour cream and salsa. Add green onions for garnish before serving. Enjoy!
This cake is delectable! I think you’ll like it, too.
Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon ⅞ cup* + 1 tablespoon sugar for sprinkling 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside ¼ cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**
⅞ cup = ¾ cup + 2 tablespoons
To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
Steps: Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Enjoy!!
Ingredients: +dough: °1 1/4 tsp. 1 teaspoon dried baker’s yeast °1 tbsp. Sugar °120 ml lukewarm water °240 grams of flour °1 1/2 tsp. corn flour °3/4 tsp. salt °2 tbsp. tablespoons butter, melted and slightly cooled °1 tbsp. olive oil °1 tbsp. rapeseed oil +To prepare the tomato sauce: °2 tbsp. olive oil °1 small onion, grated or finely chopped °1 tbsp. spoons of dried oregano °1/2 tsp. 1 tablespoon of red pepper flakes (optional) °3 cloves garlic, minced °1 can (793 g) mashed tomatoes with basil °2 tbsp. Tomato paste +To decorate: °170 g mozzarella cheese, sliced °2 Italian sausage, sliced (optional) °2-3 tbsp. grated parmesan cheese
Instructions: To prepare the dough: In a bowl, mix dry yeast with sugar and lukewarm water, then leave for a minute. In a large bowl, mix the flour with the cornstarch and salt. Add the yeast mixture, melted butter, and oil to the dry ingredients and mix until they form a ball. Transfer the dough to a clean surface sprinkled with a little flour and knead the dough for a few minutes until it is smooth and soft. Put the dough ball in the salad bowl. Cover with oil, as well as the sides of the salad bowl, cover with a cloth and leave to rest for an hour. Meanwhile, make the tomato sauce: Heat the oil in a medium saucepan and add the grated or chopped onion, salt, oregano, and chili flakes. When onions become a little brown, add garlic, tomato puree* and tomato puree. Reduce the heat and simmer for 30 minutes or until the mixture thickens and reduces in size. Remove from heat and set aside until use. Heat the oven to 215°C. Remove the dough from the bowl and transfer it to a lightly floured surface. Spread it in the form of a large circle, about 30 cm in diameter. The dough should be large enough to cover the bottom and sides of the pan. Using a rolling pin, roll out the dough onto a 23 x 5 cm pan or into a cast iron skillet. Use your fingers to press the dough toward the edges, so that it adheres well to the walls. Trim the excess dough with a small knife to flatten the edges. Brush the edges of the dough with a little olive oil to give the dough a bright shine. Garnish the pizza with a first layer of mozzarella and a second layer of Italian sausage slices (optional), then cover with tomato sauce. Sprinkle grated Parmesan on top. Bake for 20 to 30 minutes, or until pastry is golden and filling is set. To prevent the edges from burning, cover them with aluminum foil after 15 minutes of cooking. Enjoy !
Ingredients: 1 (16 ounce) package Barilla uncooked rotini pasta 1 (25 ounce) jar marinara sauce 3 cups water 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using) 2 cups Kraft shredded mozzarella (or Italian blend) cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Instructions: Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender). Enjoy!!
I remember Grandma’s meatloaf being the first one that I ever ate and liked. He had it mastered. It tasted like she came back from heaven and made it herself. I really couldn’t believe it.
Ingredients 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs
Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
Ingredients 8 oz. Shrimp peeled and deveined 2 Large chicken breasts cut into pieces 2 Links of andouille sausage cut into slices 6 Tbsp. Butter divided 3 Tbsp. Cajun seasoning divided 1 tsp Ground thyme 1 Onion chopped 1 Bell pepper chopped 1 lb. Linguini cooked and drained ⅓ C. Of the pasta cooking liquid reserved 1 C. Heavy whipping cream 1 Can Diced tomatoes 2 tsp. Minced garlic Salt and pepper to taste
Instructions Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside. Add the sausage to the skillet and saute until browned. Remove and set aside. Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside. Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened. Stir in the garlic and reserved cooking liquid. Saute for 30 seconds. Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens. Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.
Ingredients 2 (14 ounce) cans chicken broth 2 cups water 3 carrots, chopped 3 stalks celery, chopped 1 pinch ground black pepper 3 slices fresh ginger root 1 tablespoon vegetable oil 1/2 cup chopped cooked chicken breast meat 1/2 cup egg noodles
Directions In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
Ingredients: 1 Rib Eye steak 1/2 Ib. shrimp 1 tsb. slap yo momma 1 tsb old bay 1 tsb. pepper 1 1/2 tsp. Onion powder 1 tsp. Garlic powder 1 1/2 tsp. ground cumin 2 tsp. paprika 1/2 tsp. red pepper flakes 2 tsp. cayenne pepper sauce 1/2 small onion (chopped) 5 garlic cloves 3 cups of water , add 4 if you want the extra broth 2 tsp. chicken better than bullion 1/2 lemon 1 1/2 tsp. 1 1/2 pack of Ramen noodles Seasoning for the steak 2 tsp. salt 1 tsp. pepper 3 tsp. garlic pepper 3 Tbsp . Butter 3 garlic cloves
Directions:
Season your steak with salt,pepper,and garlic pepper. Place a cast-iron pan on medium-high heat. Add some olive oil. Once the oil heats up. add your steak. Let it cook for 3 minutes, then flip it over. Add your butter and garlic. Once your butter melts, baste your steak while it finishes cooking for another 3 minutes. Once done, take your steak out of the pan and let it sit for about 10 minutes before thinly slicing it.
Next, add your better to a pot on medium heat.Once butter melts, add your onions and garlic. Let that sauté for about 1minute, then whisk in your seasoning. Turn your heat down to low medium and let simmer for 2 minutes. Stir occasionally.
Next, add in your shirmp. Cook for 3 minutes, then take your shirmp out and set to the side. Next, add your thinly sliced steak. Cook for 1 munite, then take your steak out and assigned it to the side. Make sure you only take the meat out and not the rest of the seasoning.
Add water and your chicken better than bullion to the pot and mix well . Turn your heat to medium-high. Once the water comes to a boil, add in your Ramen. Let that cook until your ramen is done. Add your meat to the pot and give everything a nice stir: Squeeze some lemon juice over them and serve.
Ingredients 1 lb lean ground beef 1 small onion, chopped 1 (10.5 oz) can cream of mushroom soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1 (4 oz) can mushrooms, drained 2 cups macaroni, uncooked 2 cups sharp cheddar cheese, grated Kosher salt and freshly ground black pepper, to taste See also Open-Faced Pizza Burgers
Preparation Preheat oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray. Set aside. Cook macaroni 1 to 2 minutes less than package directions call for, drain, and set aside. In a large skillet, season beef with garlic powder, thyme, salt, and pepper and brown with onions until cooked through and onions are tender. Stir in soup, milk, and mushrooms and season to taste. Arrange half of meat mixture into bottom of baking dish. Layer with half of the macaroni and half of the cheese. Layer once more with remaining meat and remaining macaroni. Bake uncovered for 20 minutes. Top with remaining cheese and bake until cheese is bubbly and golden brown, about 10 minutes more.
Olive Garden Alfredo Sauce is hands down one of the best pasta sauces out there. This copycat recipe is only 5 steps to make, and it tastes just like Olive Garden’s delicious original recipe. It’s creamy, cheesy, and super easy to make right from the comfort of home.
Ingredients: – 6 tbsp salted butter – 1 tbsp garlic minced – 2 tbsp all-purpose flour – 1 1/2 cup heavy whipping cream – 1 1/2 cup whole milk – 1 cup parmesan cheese shredded – 1 teaspoon garlic powder – 1/2 tsp salt – 16 oz package fettuccine – Fresh parsley finely chopped
Instructions: – Cook pasta per package directions, drain and set aside. – In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine. – Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes. – Add Parmesan cheese and whisk together. – Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce. – Garnish with fresh parsley and serve.
