Ingredients 4 large russet potatoes, peeled and sliced into thin rounds 1 cup heavy cream 1/2 cup whole milk 1/2 cup grated Parmesan cheese 1/2 cup grated Gruyere cheese 2 cloves garlic, minced 2 tablespoons unsalted butter 1 teaspoon dried thyme Salt and black pepper to taste Chopped fresh parsley (for garnish) How … Read more
Ingredients 2 white onions, cut to 1-inch (2.5 cm) slice ¼ c Dijon mustard 1 prime rib (about 6 lbs/2.7 kg) 1 1/2 cups (375 ml) kosher salt ⅓ c ( 75 mL ) prepared horseradis 2 tbsp. 2 tbsp (30 ml) mustard seeds 2 tbsp. 2 tbsp (30 ml) fresh thyme 2 tbsp. … Read more
Ingredients: °1 steak °flaky salt °fresh black pepper °50g butter °2 sprig thyme °1 garlic clove crushed with the remaining skin Instructions: Take the steak out of the refrigerator at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure even … Read more
Ingredients : 1 stick butter 1 cup water 1 tsp vanilla 1c flour 4 eggs MOM’S FAMOUS FILLING: 1 PINT HEAVY CREAM 1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING ⅓ CUP MILK Instructions : Bring the water, butter and vanilla to a boil. Add flour. Stir constantly until it leaves the side of … Read more
Ingredients For Chicken Fritters 1 1/2 lbs chicken breasts, (3 large) 2 large eggs 1/3 cup mayonnaise 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free 4 oz mozzarella cheese, (1 1/3 cups shredded) 1 1/2 Tbsp chopped fresh dill 1/2 tsp salt , or to taste 1/8 tsp black pepper 2 … Read more
Ingredients: 2 cups all-purpose flour 4 teaspoon baking powder 1 tablespoon sugar 1 1/2 teaspoon garlic powde 1/2 teaspoon salt 1 1/2 cups shredded cheddar 1 cup milk 1 large egg 2 tablespoon butter Instructions: Preheat oven to 350° Grease/spray a loaf pan. In a large mixing bowl, whisk together flour, baking powder, sugar, garlic … Read more
Meat:
2 tablespoons olive oil
2 garlic cloves minced
4 oz sun-dried tomatoes
1 lb chicken breast , thinly sliced
¼ teaspoon salt
¼ teaspoon paprika
Pasta:
8 oz rigatoni (for gluten free, use gluten free rigatoni)
Creamy pasta sauce:
1 cup half and half
1 tablespoon basil , dried
¼ teaspoon red pepper flakes
1 cup mozzarella cheese shredded
3 tablespoons capers
½ cup reserved cooked pasta water or more
¼ teaspoon salt to taste
In a large pan, on high heat, sauté garlic and
sun-dried tomatoes (drained from oil) in 2
tablespoons of oil (reserved from the sun-dried
tomatoes jar – see note above) for 30 seconds
until garlic is fragrant. Add thinly sliced chicken
breast, sprinkle with salt and paprika, and cook
on high heat for 1 minute on each side.
Remove from heat.
In the mean time, cook rigatoni pasta al dente.
Reserve some cooked pasta water. Optionally,
you can drain and rinse the rigatoni with cold
water (to stop cooking).
While the rigatoni is cooking, make the pasta
cream sauce. Add half and half to the skillet
with the chicken. Add 1 tablespoon of basil, at
least ¼ teaspoon of red pepper flakes. Bring to
a gentle boil. Add Mozzarella cheese.
Immediately reduce to simmer and cook,
constantly stirring, until all cheese melts and
creamy sauce forms.
Add capers. Stir to combine. If the sauce is too
thick – don’t worry – you’ll be adding some
cooked pasta water soon. Add cooked rigatoni
to the skillet with the cream sauce, and stir to
combine
Add about ½ cup reserved cooked pasta water
because the cream sauce will be too thick (do
not add all water at once – you might need less
or more of it). This will water down the
thickness of the cheese sauce and make it
creamier. Immediately, season this creamy
chicken rigatoni pasta with salt and more red
pepper flakes, to taste, if needed. Let it simmer
2 lbs Stew Beef (cut in cubes)
2 tsp Olive Oil
2 Cups Water
1 Tbs Worcestershire Sauce
1 tsp garlic powder or 1 fresh clove garlic mince
2 Bay leaves
1 medium onion chopped
1 tsp salt
1 tsp raw sugar
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp tumeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots quartered and cut into small pie shaped pieces
3 celery stalks halved and cut into small pieces
2 Tbs corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix
Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.
Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.
• 4 large potatoes, peeled and grated
• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying
. In a bowl, mix grated potatoes with salt.
Squeeze out excess moisture.
. Heat olive oil in a pan and form potato patties,
frying until golden brown. Set aside.
. In the same pan, cook ground beef until
browned. Add onions, garlic, paprika, salt, and
pepper. Cook until onions are translucent.
. Place a spoonful of the beef mixture on a
potato patty, top with shredded cheese, and
cover with another patty, sealing the edges.
. Fry the stuffed potato cakes until crispy and
golden on both sides.
. Serve hot and enjoy the cheesy, beefy
goodness!
Ingredients: Dough: 70 gm butter, softened at room temperature 300 ml full cream milk 3 tsp dried yeast 500 gm bakers flour 1 large eg 1/3 cup white sugar (you can reduce the amount of sugar to suit your taste or add up to 1/2 cup in total to make it sweeter) 1 tsp salt … Read more
Ingredients 1 pound ground beef 2 bell peppers, chopped 1 onion, finely chopped 3 cloves garlic, mince 1 Tablespoon Worcestershire Sauce 1 (15 oz) can low sodium beef broth 1 (15 oz) can diced tomatoes 1 cup uncooked long grain white rice 1 Tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 3/4 … Read more
Ingredients 1 cup COOKED long-grain rice (or similar variety) 1.5 pounds lean ground beef (or ‘extra lean’) 1.5 tablespoons Worcestershire sauc 1 large egg 1 yellow onion , peeled and minced ⅓ cup parsley , roughly chopped 3 cloves garlic , minced 1.5 teaspoons salt ½ teaspoon black pepper ½ teaspoon dried dill ½ teaspoon … Read more
Ingredient : Carrot chunks Potatoes Onion Salt and black peppe Garlic and herb spice to taste Curry leaves 2tbspn olive oil Paprika Beef Brown onion soup Method : fry onion and add water, beef and all Ingridients except potatoes and carrots. Cook for 15 min and add potatoes cook until cooked and add carrots. Add … Read more
If you’ve been following our recipes for very long then you’re probably already aware that we are big cream cheese fans. It’s rich, it’s creamy, and it adds a sinfully delicious flavor to so many different dishes. We’ve made plenty of baked goods with cream cheese in the past, but never a light and airy … Read more
INGREDIENTS: 1 lb. top sirloin cut into bite size strips ½ tsp cornstarch 1 T soya sauce 2 green bell peppers 1 large clove garlic 1 8 oz can pineapple tidbits (drained) SAUCE INGREDIENTS: ½ cup ketchup 4 T sugar 2 T soy sauce 2 tsp. Worcestershire sauce DIRECTIONS: Mix sauce. Set aside. Dissolve cornstarch … Read more