May 2020

My mom loves pineapples, that is why I learned to make this no-bake pineapple cream dessert for her birthday. I thought, no-bake? Is that even possible? I kept on hearing about no-bake desserts and I haven’t tried doing it until this. This recipe is really easy to follow, but since it was my first time doing a no-bake I was a bit skeptical. That’s why I was surprised that it turned out great! My Mom was so happy and loved it instantly. She gave me a big hug and of course asked me for the recipe. I can’t forget when she asked me to keep half of the dessert because she’s taking it home. Oh, my mom! Isn’t she adorable?

INGREDIENTS

Filling:

8 oz softened cream cheese

1 tub of (8 oz) whipped topping

1 large can of (14-16 oz) crushed pineapple, drained

¾ cup of confectioner’s sugar

½ cup of pineapple chunks

½ cup of shredded coconut for topping.

Crust:

1½ cups of graham cracker crumbs

⅓ cup of sugar

½ cup of butter, melted

HOW TO MAKE NO-BAKE PINEAPPLE CREAM DESSERT

Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.

Step 2: Now for the filling, put the softened cream cheese and confectioner’s sugar in a large bowl. Beat until very smooth.

Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.

Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.

Step 5: Chill in the fridge for at least 4 hours or preferably overnight.

Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!

NO-BAKE PINEAPPLE CREAM DESSERT

Rebecca My mom loves pineapples, that is why I learned to make this no-bake pineapple cream dessert for her birthday. I thought, no-bake? Is that even possible? I kept on hearing… Main Dish Recipes NO-BAKE PINEAPPLE CREAM DESSERT European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Filling:
• 8 oz softened cream cheese
• 1 tub of (8 oz) whipped topping
• 1 large can of (14-16 oz) crushed pineapple, drained
• ¾ cup of confectioner’s sugar
• ½ cup of pineapple chunks
• ½ cup of shredded coconut for topping.
• Crust:
• 1½ cups of graham cracker crumbs
• ⅓ cup of sugar
• ½ cup of butter, melted

Instructions

Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.

Step 2: Now for the filling, put the softened cream cheese and confectioner's sugar in a large bowl. Beat until very smooth.

Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.

Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.

Step 5: Chill in the fridge for at least 4 hours or preferably overnight.

Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!

I’ve been wanting to make Banana Pudding, I guess I just didn’t find the time to do it. I kept this recipe for when the day comes that I’m finally making banana pudding and I’m glad I did because now, yes today, with my daughter all smile and her eyes twinkling with excitement, finally we will be making the Not Yo’ Mama’s Banana Pudding.

A moment later… (LOL, I can hear Spongebob in the background)

All I can say is it is way to easy to make and yes, it’s delicious! My daughter loves it and so do I! All the time that I attempted to do it and just said Nah, and now that I finally did it. I’m impressed and will make it again for sure. I can’t wait to bring some to the office, I’m sure they’ll go crazy. They know how much I wanted to make this since.

Ingredients

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

1 (14-oz) can of sweetened condensed milk

1 (8-oz) package cream cheese, softened

2 cups of milk

1 (5-oz) box instant French vanilla pudding mix

6 to 8 bananas, sliced

2 bags of chessmen cookies

How to make Not Yo’ Mama’s Banana Pudding

Step 1: Line 1 bag of cookies in a 13 x 9 x 2-inch dish. Layer the cookies with sliced bananas on top.

Step 2: Combine the milk and pudding mix in a bowl. Use a handheld electric mixer to blend.

Step 3: Then, on a separate bowl combine the cream cheese and condensed milk. Mix until smooth.

Step 4: Now, carefully fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture to the pudding mixture. Stir well until incorporated.

Step 6: Empty the mixture over the cookies and bananas. Then, cover the top with the remaining cookies. Serve and enjoy! You can refrigerate if not yet serving.

Not Yo’ Mama’s Banana Pudding

Rebecca I’ve been wanting to make Banana Pudding, I guess I just didn’t find the time to do it. I kept this recipe for when the day comes that I’m finally… Main Dish Recipes Not Yo’ Mama’s Banana Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14-oz) can of sweetened condensed milk
• 1 (8-oz) package cream cheese, softened
• 2 cups of milk
• 1 (5-oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags of chessmen cookies

Instructions

Step 1: Line 1 bag of cookies in a 13 x 9 x 2-inch dish. Layer the cookies with sliced bananas on top.

Step 2: Combine the milk and pudding mix in a bowl. Use a handheld electric mixer to blend.

Step 3: Then, on a separate bowl combine the cream cheese and condensed milk. Mix until smooth.

Step 4: Now, carefully fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture to the pudding mixture. Stir well until incorporated.

Step 6: Empty the mixture over the cookies and bananas. Then, cover the top with the remaining cookies. Serve and enjoy! You can refrigerate if not yet serving.

Do you agree that chocolates make the world go round? Well, my kids do! And I think all kids will agree, even the grown-ups who like me are crazy about chocolates. When I got pregnant, it was every day that I craved for chocolates; white, dark, anything but chocolate. No wonder my daughter got so big inside my tummy. My doctor was furious! LMAO. My favorite then was this chocolate pie. I remember one day I was googling deserts and I saw this. I saved the recipe, went out to the grocery, and came home with the ingredients. The next time I know I was making this. The chocoholic in me was so happy when it came out a success! My very first chocolate pie – sweet, chocolatey, creamy, that’s topped with a meringue, in an amazing pie crust.

I kept the recipe and I’m glad I did because this chocolate pie became my daughter’s favorite. How can she not? I’ve been feeding her the same pie since she was inside my tummy.

Ingredients

1 cup of sugar

1/2 cup flour

1/4 teaspoon  salt

3 cup milk

1/2 cup cocoa

3 egg yolks, slightly beaten

2 Tablespoon butter

1 teaspoon Vanilla

1 baked pie shell

HOW TO MAKE THE BEST CHOCOLATE PIE

Step 1: In a double boiler, put the sugar, flour, salt, and cocoa. Mix until combined.

Step 2: Stir in the milk, then, cook for about 15 minutes while constantly stirring until the mixture is thick.

Step 3: Add in the egg yolks and cook for another 3 minutes.

Step 4: Then, add in the butter.

Step 5: Finally, add in the vanilla. Pour the mixture into a 9-inch pie shell.

Step 6: For the meringue, use the remaining egg whites, use 6 tablespoons of sugar, 1 tablespoon lemon juice, or 3/4 teaspoon cream of tartar.

Step 7: Spread the meringue on the pie. Place the pie shell inside the preheated oven and bake at 350 degrees for about 15 to 20 minutes.

THE BEST CHOCOLATE PIE

Rebecca Do you agree that chocolates make the world go round? Well, my kids do! And I think all kids will agree, even the grown-ups who like me are crazy about… Main Dish Recipes THE BEST CHOCOLATE PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of sugar
• 1/2 cup flour
• 1/4 teaspoon  salt
• 3 cup milk
• 1/2 cup cocoa
• 3 egg yolks, slightly beaten
• 2 Tablespoon butter
• 1 teaspoon Vanilla
• 1 baked pie shell

Instructions

Step 1: In a double boiler, put the sugar, flour, salt, and cocoa. Mix until combined.

Step 2: Stir in the milk, then, cook for about 15 minutes while constantly stirring until the mixture is thick.

Step 3: Add in the egg yolks and cook for another 3 minutes.

Step 4: Then, add in the butter.

Step 5: Finally, add in the vanilla. Pour the mixture into a 9-inch pie shell.

Step 6: For the meringue, use the remaining egg whites, use 6 tablespoons of sugar, 1 tablespoon lemon juice, or 3/4 teaspoon cream of tartar.

Step 7: Spread the meringue on the pie. Place the pie shell inside the preheated oven and bake at 350 degrees for about 15 to 20 minutes.

This recipe is the simplest to prepare. You just need to put everything together, cook and simmer, until the vegetables are soft. What I like more about this is you can even refrigerate and it will last for days! And since I am on a cabbage soup diet, I double the recipe and just store it in the fridge. That way I save a lot of effort to make this every day, not that it’s a complicated recipe.

The problem with women who went into labor is losing all the weight gained during pregnancy. I am not used to being this big, I’m petite with a body of (they say) a teenager. So being big is not in my dictionary. Then, one day a friend of mine (she’s a mom too) said to try this recipe because it is a sure way of losing weight. And boy it’s true! Little do I know cabbage helps us to detox, in fact, double detox! I’ve never known that cabbage is like a hidden gem among varieties of vegetables. It helps our liver break down toxins so they can easily be removed. I know, it’s wow! And not only that, I am enjoying the soup too! Because it’s delicious and super healthy!

Ingredients

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounces) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounces) can beef broth

How to make Cabbage Fat-Burning Soup

Step 1: In a large pot, put the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.

Step 2: Pour in the soup mix, tomato juice, beef broth, and water enough to cover the vegetables.

Step 3: Cook and let it simmer until the vegetables are tender.

Step 4: Serve and enjoy! This cabbage soup can be stored inside the fridge and will last for several days.

Cabbage Fat-Burning Soup

Rebecca This recipe is the simplest to prepare. You just need to put everything together, cook and simmer, until the vegetables are soft. What I like more about this is you… Main Dish Recipes Cabbage Fat-Burning Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 carrots, chopped
• 3 onions, chopped
• 2 (16 ounce) cans whole peeled tomatoes, with liquid
• 1 large head cabbage, chopped
• 1 (1 ounce) envelope dry onion soup mix
• 1 (15 ounces) can cut green beans, drained
• 2 quarts tomato juice
• 2 green bell peppers, diced
• 10 stalks celery, chopped
• 1 (14 ounces) can beef broth

Instructions

Step 1: In a large pot, put the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.

Step 2: Pour in the soup mix, tomato juice, beef broth, and water enough to cover the vegetables.

Step 3: Cook and let it simmer until the vegetables are tender.

Step 4: Serve and enjoy! This cabbage soup can be stored inside the fridge and will last for several days.

The perfect dessert for pretty much any weather. This Caramel Apple Dump Cake has only 4 basic ingredients that I know you have in your home. With very minimal things you need, you can make such an amazing cake that will satisfy your cravings for a good tasting dessert! I always top this cake with vanilla ice cream. Ice cream gives a refreshing feeling to it. Oh, how I wish you can taste it right now. So, channel your inner pastry wizard and go to the kitchen! By the way, you can also try Manggo flavored ice cream. It’s going well with this cake as well. I haven’t tried it yet but one of these days, I will.

INGREDIENTS

21 oz can apple pie filling

6 oz caramel sauce 1/2 most jars

1 box yellow cake mix swap for spice cake mix if you prefer

1 cup melted unsalted butter 2 sticks of butter

How to make Caramel Apple Dump Cake

Step 1: Prepare the oven by preheating it to 350 degrees. Ready your baking dish (preferably 8 x 11-inches) by spraying it with a non-cooking spray.

Step 2: Place the canned apples into the prepared pan and spread them evenly.

Step 3: The, drizzle the caramel sauce on top of the apples, making sure to spread any clumps of the caramel bits with a spoon.

Step 4: Empty the dry cake mix over the top of the apples and caramel sauce. The dry cake mix should cover the wet ingredients.

Step 5: Pour in the melted butter over the top layer and evenly distribute the melted butter (as much as you can) on top of the cake mix.

Step 6: Place the baking dish inside the preheated oven and bake for 40 t 50 minutes until golden.

Step 7: Spread whipped cream or 1 scoop of vanilla ice cream on top for additional taste or whatever you prefer. Serve while it is still warm. Enjoy!

Caramel Apple Dump Cake – Just 4 Ingredients!!

Rebecca The perfect dessert for pretty much any weather. This Caramel Apple Dump Cake has only 4 basic ingredients that I know you have in your home. With very minimal things… Main Dish Recipes Caramel Apple Dump Cake – Just 4 Ingredients!! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 22 voted )

Ingredients

• 21 oz can apple pie filling
• 6 oz caramel sauce 1/2 most jars
• 1 box yellow cake mix swap for spice cake mix if you prefer
• 1 cup melted unsalted butter 2 sticks of butter

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees. Ready your baking dish (preferably 8 x 11-inches) by spraying it with a non-cooking spray.

Step 2: Place the canned apples into the prepared pan and spread them evenly.

Step 3: The, drizzle the caramel sauce on top of the apples, making sure to spread any clumps of the caramel bits with a spoon.

Step 4: Empty the dry cake mix over the top of the apples and caramel sauce. The dry cake mix should cover the wet ingredients.

Step 5: Pour in the melted butter over the top layer and evenly distribute the melted butter (as much as you can) on top of the cake mix.

Step 6: Place the baking dish inside the preheated oven and bake for 40 t 50 minutes until golden.

Step 7: Spread whipped cream or 1 scoop of vanilla ice cream on top for additional taste or whatever you prefer. Serve while it is still warm. Enjoy!

For a hearty weekend dinner, we loved this savory beef tips and rice! My old lady says she doesn’t like boeuf. But the other evening she loved it when I served her these Beef Tips and Rice for dinner. She scarfed these Beef tips in no time at all for anybody who claimed not to like beef and asked for more, actions are louder than words in this case. Naturally, she loved steak from Salisbury, Crockpot Philly Cheese Steaks, Ground Beef Stroganoff, and Tex Mex Beef Fajitas as well. She still says she doesn’t like beef, however. What I love about these rice and beef tips is it’s simple to make. After work, I made them and had dinner over an hour on the table. Beef Tips recipes call for tenderloin tips, but many use beef stew meat.

Ingredients:

3 lbs top sirloin cut into 1-1/2 inch cubes (or use stew meat)

2 tbsp oil

Freshly cracked black pepper to taste

Sea Salt to taste

1 tsp Italian seasoning

1 tsp cumin

1 onion sliced

1 green bell pepper sliced

1 cup sliced cremini mushrooms

2 tsp minced garlic

1/4 cup Worcestershire

3 cups reduced-sodium beef broth

1-1/2 cups cooked rice

Directions:

Add oil in a Dutch oven over low to high temperatures.

Season tips of beef with salt and pepper, Italian seasoning, and cumin.

Fill in the hot pan with the seasoned beef tips and cook until browned.

Add the onion, bell pepper, and mushrooms. Cook for approximately 5 minutes.

Turn the heat to low

Add the minced garlic and cook for approximately 1 minute.

Combine the beef broth and Worcestershire sauce

Allow 1 hour to simmer.

Serve this over with cooked rice.

Note:

Beef tips are small meat cuts that are frequently sliced or roasted by the chuck. They can, however, be from any meat cut. They are then served with brown gravy over mashed potatoes or rice, in a Dutch oven or slow cooker.

Beef Tips and Rice

Rebecca For a hearty weekend dinner, we loved this savory beef tips and rice! My old lady says she doesn’t like boeuf. But the other evening she loved it when I… Main Dish Recipes Beef Tips and Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lbs top sirloin cut into 1-1/2 inch cubes (or use stew meat)
• 2 tbsp oil
• Freshly cracked black pepper to taste
• Sea Salt to taste
• 1 tsp Italian seasoning
• 1 tsp cumin
• 1 onion sliced
• 1 green bell pepper sliced
• 1 cup sliced cremini mushrooms
• 2 tsp minced garlic
• 1/4 cup Worcestershire
• 3 cups reduced-sodium beef broth
• 1-1/2 cups cooked rice

Instructions

Add oil in a Dutch oven over low to high temperatures.

Season tips of beef with salt and pepper, Italian seasoning, and cumin.

Fill in the hot pan with the seasoned beef tips and cook until browned.

Add the onion, bell pepper, and mushrooms. Cook for approximately 5 minutes.

Turn the heat to low

Add the minced garlic and cook for approximately 1 minute.

Combine the beef broth and Worcestershire sauce

Allow 1 hour to simmer.

Serve this over with cooked rice.

Note:

Beef tips are small meat cuts that are frequently sliced or roasted by the chuck. They can, however, be from any meat cut. They are then served with brown gravy over mashed potatoes or rice, in a Dutch oven or slow cooker.

Hungarian goulash is a tender, slowly-cooked beef, flavored with sweet paprika and coarse seeds, in a rich broth of tomatoes. Easy to make Instant Pot and Slimming on your stove, slow cooker too. Gulash is a traditional Hungarian beef stew with pepper and caraway seed, or sometimes soup. Pumpkin, carrots, snows, peppers, and vegetables are added (in some cases) to thicken the stew. The secret of this recipe is the paprika, trying to bring the Hungarian Sweet Paprika to the taste.

Preparation time: 10 minutes
Cooking time: 2 hours and 30 minutes
Serves: 5

Ingredients:

2 tbsp olive oil

2 onions, diced

3 garlic cloves sliced

1 tsp caraway seeds

1 tsp salt

2 lbs (950g) stewing beef (trim the fat), cubed

2 tbsp sweet Hungarian paprika

½ tsp cayenne pepper (optional)

2 c (500ml) of beef stock, low sodium broth

14 oz (400g) chopped tomatoes

3 carrots, roughly chopped

3 potatoes, peeled and cubed (optional)

2 red bell peppers, sliced

Salt and pepper to season

Soured cream to serve (optional)

Directions:

For Stovetop and Oven Method:

Dry beef and season salt and pepper to taste. Put the oven to 160C/325F and place the rack on the lower portion of the oven.

In a large lidded casserole dish, heat a little olive oil (or use the spray of olive oils). Cook the onions carefully, stirring occasionally, until soft for 5-7 minutes.

Turn the heat and add the caraway, garlic sliced, and salt to it slightly. If necessary, add beef to batches. Cook the beef for a minute until brown.

Take the heat out of the pan. Stir well into your meat, then add the paprika.

Return to the heat, add the beef stock, tomatoes, carrots.

Cook on the preheated oven for an hour or in a 160C / 325F, cover, and let it simmer.

Stir the uncover potatoes. Take another hour to cover and cook.

Add the peppers and cook 30 minutes.

Check the taste, if desired season more salt and ground pepper. Serve the delicious sauce with soured cream and crusty bread.

For Instant Pot Goulash:

Sauté selects, heat the oil, cook the onions, stir for 5 minutes.

Add caraway seed and garlic. If necessary, sear in batch the beef until sealed.

To deglaze the pot, add a splash of the stock. Mix the paprika, the carrots, and the potatoes.

Add the beef and put the tomatoes together (do not mix them).

Make sure the vent is set to sealing, cover, and cook at high heat for 35 minutes. Allow the natural release for 10 minutes and then release it manually.

Remove the potatoes and then select saute. Cook until slightly smooth for about 5 minutes. Check the taste and serve as you wish.

For Slow Cooker Method:

Follow steps 1 to 5 of the stove procedure then move the potatoes to the slow cooker. Cook low without opening the lid for 7 hours.

Cut the sliced peppers and stir them. Cook until peppers are soft, or for 30 minutes. Check the taste then serve.

Hungarian Goulash | Slimming World Syn Free

Rebecca Hungarian goulash is a tender, slowly-cooked beef, flavored with sweet paprika and coarse seeds, in a rich broth of tomatoes. Easy to make Instant Pot and Slimming on your stove,… Main Dish Recipes Hungarian Goulash | Slimming World Syn Free European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 2 onions, diced
• 3 garlic cloves sliced
• 1 tsp caraway seeds
• 1 tsp salt
• 2 lbs (950g) stewing beef (trim the fat), cubed
• 2 tbsp sweet Hungarian paprika
• ½ tsp cayenne pepper (optional)
• 2 c (500ml) of beef stock, low sodium broth
• 14 oz (400g) chopped tomatoes
• 3 carrots, roughly chopped
• 3 potatoes, peeled and cubed (optional)
• 2 red bell peppers, sliced
• Salt and pepper to season
• Soured cream to serve (optional)

Instructions

For Stovetop and Oven Method:

Dry beef and season salt and pepper to taste. Put the oven to 160C/325F and place the rack on the lower portion of the oven.

In a large lidded casserole dish, heat a little olive oil (or use the spray of olive oils). Cook the onions carefully, stirring occasionally, until soft for 5-7 minutes.

Turn the heat and add the caraway, garlic sliced, and salt to it slightly. If necessary, add beef to batches. Cook the beef for a minute until brown.

Take the heat out of the pan. Stir well into your meat, then add the paprika.

Return to the heat, add the beef stock, tomatoes, carrots.

Cook on the preheated oven for an hour or in a 160C / 325F, cover, and let it simmer.

Stir the uncover potatoes. Take another hour to cover and cook.

Add the peppers and cook 30 minutes.

Check the taste, if desired season more salt and ground pepper. Serve the delicious sauce with soured cream and crusty bread.

For Instant Pot Goulash:

Sauté selects, heat the oil, cook the onions, stir for 5 minutes.

Add caraway seed and garlic. If necessary, sear in batch the beef until sealed.

To deglaze the pot, add a splash of the stock. Mix the paprika, the carrots, and the potatoes.

Add the beef and put the tomatoes together (do not mix them).

Make sure the vent is set to sealing, cover, and cook at high heat for 35 minutes. Allow the natural release for 10 minutes and then release it manually.

Remove the potatoes and then select saute. Cook until slightly smooth for about 5 minutes. Check the taste and serve as you wish.

For Slow Cooker Method:

Follow steps 1 to 5 of the stove procedure then move the potatoes to the slow cooker. Cook low without opening the lid for 7 hours.

Cut the sliced peppers and stir them. Cook until peppers are soft, or for 30 minutes. Check the taste then serve.

One of our favorite home-cooked recipes is homemade Salisbury steak! While Salisbury Steak is available in Slow Cooker in about 30 minutes, this quick and simple version is ideal for a weekend! We serve these on instant pot mashed potatoes, egg noodles, rice, or even mashed cauliflower once cooked. Place yourself in a side salad or steamed broccoli and your whole family will love you perfectly. Salisbury Steak is a dish for years and years now. It usually contains a homemade hamburger patty, which is smothered in rich brown gravel. I love adding gravel to the onions and champagne to add additional flavor. One thing I love about this homemade Salisbury steak is that it is quick, simple and needs only one cup to cook the gravy and patties.

Ingredients:

For the steaks

1 pound ground beef

1 green pepper (finely chopped)

1/4 cup bread crumbs

1 large egg

2 tsp ketchup

1 tsp mustard

1/2 tsp dried parsley

1/2 tsp dried onion powder

1/4 tsp fine sea salt

1 tsp oil

For the gravy:

2 tbsp butter

2 tbsp flour

1 1/2 cups beef stock

1 tsp ketchup

1 tsp Worcestershire sauce

1/2 tsp dried onion powder

1/2 lb brown button mushrooms (sliced)

Directions:

To make the Steak:

In a large bowl, except for the oil put all of the steak ingredients and mix. I use an electric hook mixer, which is a lot less chaotic. Shape the patties into 4-6.

Heat the oil in a big pan and brown each steak 3-5 minutes on both sides. Take it out from the pan

To make the Gravy:

Melt the butter over medium heat, in the same skillet. Mix the flour and cook, do not let it become too dark or it will become bitter. Pour and stir the stock. Add the ketchup, the Worcestershire sauce, and onion powder, then add the mushrooms, bring to a boil, and simmer 5 minutes.

Place steaks in the grave and simmer, covered for or cooked for 10-15 minutes.

Homemade Salisbury Steak

Rebecca One of our favorite home-cooked recipes is homemade Salisbury steak! While Salisbury Steak is available in Slow Cooker in about 30 minutes, this quick and simple version is ideal for… Main Dish Recipes Homemade Salisbury Steak European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the steaks
• 1 pound ground beef
• 1 green pepper (finely chopped)
• 1/4 cup bread crumbs
• 1 large egg
• 2 tsp ketchup
• 1 tsp mustard
• 1/2 tsp dried parsley
• 1/2 tsp dried onion powder
• 1/4 tsp fine sea salt
• 1 tsp oil
• For the gravy:
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups beef stock
• 1 tsp ketchup
• 1 tsp Worcestershire sauce
• 1/2 tsp dried onion powder
• 1/2 lb brown button mushrooms (sliced)

Instructions

To make the Steak:

In a large bowl, except for the oil put all of the steak ingredients and mix. I use an electric hook mixer, which is a lot less chaotic. Shape the patties into 4-6.

Heat the oil in a big pan and brown each steak 3-5 minutes on both sides. Take it out from the pan

To make the Gravy:

Melt the butter over medium heat, in the same skillet. Mix the flour and cook, do not let it become too dark or it will become bitter. Pour and stir the stock. Add the ketchup, the Worcestershire sauce, and onion powder, then add the mushrooms, bring to a boil, and simmer 5 minutes.

Place steaks in the grave and simmer, covered for or cooked for 10-15 minutes.

You ‘re probably wondering what the heck it is if you haven’t tried lo mein before. To put it briefly, lo mein is a fried noodle dish. A salty and sweet sauce, and beef or chicken is tossed to long, soft egg noodles. The ultimate result is an exquisite bowl. You probably heard about my close cousin “chow mein.” What is the difference between the two? Lo mein is a sauce dish from soft noodles. On the contrary, Chow mein calls for a longer time to fry to crispy the noodles. Both are super easy and delicious to make.

Lo Mein is a Chinese noodle dish often consisting of chicken or tofu-like sauce, vegetables, and a protein source. If you have diabetes, the high carbon content of this dish in Chinese restaurants might not fit into a healthy diet. Eat moderately to minimize the effects and healthy changes in blood sugar levels.

Ingredients:

8 oz noodles (cooked according to instructions)

1 tsp sesame oil

1/4 cup hot boiled water

1 tbsp Beef Better Than Bullion

3 tbsp soy sauce

2 tbsp brown sugar

oil (olive or sesame) for frying

1 lb beef

2 large carrots

2 cup broccoli

1 large onion

4 garlic cloves

Directions:

Add the Than Bullion and the brown sugar into hot, boiled water; mix to dissolve. Add soy sauce to the blend and reserve.

Cut dice carrots, broccoli, and onion into 2-inch pieces. Presliced the beef into thin strips. Add with sesame oil, and cook beef until it is golden brown, remove from the pan, and set aside.

With the same pot used to cook beef, saute onions with sesame oil until golden brown. Remove from the pot. In the same skillet, add broccoli and cook around three minutes, saute the carrots to soften. Add garlic and press it in the same mixture.

Into the pot with vegetables add cooked beef. Add sauce to the ingredients and cook for approximately 2 minutes.

Add cooked noodles and combine them all.

Mix noodles, vegetables, and beef in a large dish. Mix them all and serve them while it’s still hot.

Beef Lo Mein Recipe

Rebecca You ‘re probably wondering what the heck it is if you haven’t tried lo mein before. To put it briefly, lo mein is a fried noodle dish. A salty and… Main Dish Recipes Beef Lo Mein Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz noodles (cooked according to instructions)
• 1 tsp sesame oil
• 1/4 cup hot boiled water
• 1 tbsp Beef Better Than Bullion
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• oil (olive or sesame) for frying
• 1 lb beef
• 2 large carrots
• 2 cup broccoli
• 1 large onion
• 4 garlic cloves

Instructions

Add the Than Bullion and the brown sugar into hot, boiled water; mix to dissolve. Add soy sauce to the blend and reserve.

Cut dice carrots, broccoli, and onion into 2-inch pieces. Presliced the beef into thin strips. Add with sesame oil, and cook beef until it is golden brown, remove from the pan, and set aside.

With the same pot used to cook beef, saute onions with sesame oil until golden brown. Remove from the pot. In the same skillet, add broccoli and cook around three minutes, saute the carrots to soften. Add garlic and press it in the same mixture.

Into the pot with vegetables add cooked beef. Add sauce to the ingredients and cook for approximately 2 minutes.

Add cooked noodles and combine them all.

Mix noodles, vegetables, and beef in a large dish. Mix them all and serve them while it's still hot.

Shepherd’s Pie comes from England and is made traditionally from lamb or mutton. We are more a culture of beef-eating here than a lamb, and if a shepherd’s cake is served here, it is mostly ground beef. In England, Australia, and New Zealand they would call the beef dish “cottage pie” and the lamb “shepherd’s pie”. Whatever you call it, a shepherd’s pastry is a saucepan of cooked meat and vegetables, covered with mashed potatoes, baked on the oven until the mashed pulp is well browned.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 6

Ingredients:

1 tbsp oil

1 pound ground beef

1 clove garlic chopped

2 onions finely chopped

2 medium carrots finely diced

2 stalks celery finely diced

1/2 tsp salt

1/4 tsp ground paprika

ground black pepper to taste

2 tbsp white flour

2 tbsp tomato paste

1/3 cup red wine

1 cup beef broth

1 cup frozen peas

1 tbsp finely chopped parsley

1/2 tsp finely chopped thyme

1 tsp finely chopped rosemary

4 cups mashed potatoes

1/2 cup shredded cheddar cheese

Directions:

In a large, deep skillet heat the oil over medium heat. Brown the ground meat, add the vegetables cut and sauté until it is softened.

Sprinkle the pan with salt, pepper, flour, and pepper. Stirring frequently for 2 minutes. Stir the tomato paste and cook until it smells roasted (about 1 minute). Stir often. Put red wine or beef broth into the beef and scrape all browned bits off the bottom. Stir the broth/water, herbs, and peas, cook for four to five minutes then leave to cool on a 7×11 inch. baking dish.

Make your favorite mashed potatoes in the meantime. To top the casserole you need approximately 4 c of mash. It should yield sufficient about 1.5 pounds of peeled potatoes.

Preheat oven at about 200 ° C (400 ° F). Spread over the cold filling the mashed potatoes. Sprinkle with the cheese (be careful not to mix the two up). Bake 20 minutes at a temperature of 400 ° F or until golden.

Homemade Shepherd’s Pie

Rebecca Shepherd’s Pie comes from England and is made traditionally from lamb or mutton. We are more a culture of beef-eating here than a lamb, and if a shepherd’s cake is… Main Dish Recipes Homemade Shepherd’s Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 tbsp oil
• 1 pound ground beef
• 1 clove garlic chopped
• 2 onions finely chopped
• 2 medium carrots finely diced
• 2 stalks celery finely diced
• 1/2 tsp salt
• 1/4 tsp ground paprika
• ground black pepper to taste
• 2 tbsp white flour
• 2 tbsp tomato paste
• 1/3 cup red wine
• 1 cup beef broth
• 1 cup frozen peas
• 1 tbsp finely chopped parsley
• 1/2 tsp finely chopped thyme
• 1 tsp finely chopped rosemary
• 4 cups mashed potatoes
• 1/2 cup shredded cheddar cheese

Instructions

In a large, deep skillet heat the oil over medium heat. Brown the ground meat, add the vegetables cut and sauté until it is softened.

Sprinkle the pan with salt, pepper, flour, and pepper. Stirring frequently for 2 minutes. Stir the tomato paste and cook until it smells roasted (about 1 minute). Stir often. Put red wine or beef broth into the beef and scrape all browned bits off the bottom. Stir the broth/water, herbs, and peas, cook for four to five minutes then leave to cool on a 7x11 inch. baking dish.

Make your favorite mashed potatoes in the meantime. To top the casserole you need approximately 4 c of mash. It should yield sufficient about 1.5 pounds of peeled potatoes.

Preheat oven at about 200 ° C (400 ° F). Spread over the cold filling the mashed potatoes. Sprinkle with the cheese (be careful not to mix the two up). Bake 20 minutes at a temperature of 400 ° F or until golden.