May 2020

This is definitely the recipe if you are a fan of the Hash-Brawn casserole and like meat and potatoes. It is straightforward and simple, from the beginning to the table in less than an hour. With every cooked meat you can make it; it is so versatile. Because why not I prefer to use leftovers. In particular, when in the refrigerator, I shall use pot roast, roast, or brisket. You can even use delicate roast beef (slice it thickly and cut it roughly), or brown beef too. Brewery beef works nicely if you have some extra minutes. Hamburger Hashbrown Casserole is a fast and easy dinner for a busy night. A creamy, delicious, and pure comfort, and it’s just a fresh night, ground beef recipe. Also, this is an excellent recipe for children,

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

4 c frozen hash brown potatoes, shredded and thawed

3 tablespoons vegetable oil

⅛ teaspoon ground black pepper

1 pound ground beef

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup of water

1 (.75 oz) packet of dry brown gravy mix

1 cup shredded Cheddar cheese, divided

Directions:

Preheat oven at about 350 ° F (175 ° C). Grease a square 9-inch baking dish.

In a bowl, mix the hash-brown potatoes, vegetable oil, and black pepper; press the mixture into the bottom of the baking dish.

Over medium-high heat, heat a large skillet. Cook the beef, garlic powder, and onion powder for 5 to 7 minutes and stir them. Drain and discard grease.

Mix in the cooked beef, water and gravy; bring to a boil. Reduce heat, cover the skillet, and cook for about 5 minutes until water evaporates. Fold the 1/2 c cheddar cheese. Onto the potato crust, spoon beef mixture.

In a preheated oven, bake it for 15 minutes. Remaining 1/2 cup Cheddar cheese should be sprinkled and baked, about 5 more minutes, until lightly browned.

Hamburger Hash Browns

Rebecca This is definitely the recipe if you are a fan of the Hash-Brawn casserole and like meat and potatoes. It is straightforward and simple, from the beginning to the table… Main Dish Recipes Hamburger Hash Browns European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c frozen hash brown potatoes, shredded and thawed
• 3 tablespoons vegetable oil
• ⅛ teaspoon ground black pepper
• 1 pound ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup of water
• 1 (.75 oz) packet of dry brown gravy mix
• 1 cup shredded Cheddar cheese, divided

Instructions

Preheat oven at about 350 ° F (175 ° C). Grease a square 9-inch baking dish.

In a bowl, mix the hash-brown potatoes, vegetable oil, and black pepper; press the mixture into the bottom of the baking dish.

Over medium-high heat, heat a large skillet. Cook the beef, garlic powder, and onion powder for 5 to 7 minutes and stir them. Drain and discard grease.

Mix in the cooked beef, water and gravy; bring to a boil. Reduce heat, cover the skillet, and cook for about 5 minutes until water evaporates. Fold the 1/2 c cheddar cheese. Onto the potato crust, spoon beef mixture.

In a preheated oven, bake it for 15 minutes. Remaining 1/2 cup Cheddar cheese should be sprinkled and baked, about 5 more minutes, until lightly browned.

Chicken Parmesan baked oven is easy to make and valuable every minute! Look no further if you love the crispy crumb coating vs. the soggy crumb. This is the best Parmesan chicken you’ve ever made. Chicken Parmesan is one of the most beloved and most popular chicken recipes worldwide. Chicken Parmigiana is also named Chicken Parmigiana. But chicken often comes out too dry or has not a sufficient taste or season. Instead of mozzarella, the sauce is bland or cheddar cheese is used.

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

4 skinless, boneless chicken breast halves

salt and freshly ground black pepper to taste

2 eggs

1 cup panko bread crumbs, or more as needed

½ cup grated Parmesan cheese

2 tbsp of all-purpose flour (add more if needed)

1 cup olive oil for frying

½ cup prepared tomato sauce

¼ cup fresh mozzarella, cut into small cubes

¼ cup chopped fresh basil

½ cup grated provolone cheese

¼ cup grated Parmesan cheese

1 tablespoon olive oil

Directions:

Preheat the oven at about 230 ° C (450 ° F).

Put chicken breasts on a heavy level surface, between two heavy plastic sheets (stringing freezer bags work well). Pound chicken firmly with a 1/2-inch thickness on the smooth side of the meat mallet. Sprinkle salt and pepper in the chicken thoroughly.

Beat the eggs and set aside in a shallow bowl.

Combine bread crumbs and 1/2 c Parmesan cheese in a separate bowl.

In a sifter or strainer, place flour; coat both sides uniformly over the chicken breasts.

Dip the chicken covered in flour in the beaten eggs. Transfer chicken breast to the mixture of breadcrumb, press the crumbs on both sides. Repeat this for each chicken breast. Set aside for 15 minutes.

In a large skillet, heat 1 c of olive oil over medium to high heat until it simmers. Cook chicken, about 2 minutes on both sides, until golden. Finish cooking the chicken in the oven.

In a baking dish place the chicken and add around 1/3 c of tomato sauce on each breast. Spread the same amount of mozzarella cheese, fresh basil, and provolone cheese in each chicken breast. Top of 1 to 2 tbsp of Parmesan cheese with 1 tbsp of olive oil.

Bake in a pre-heated oven for about 15-20 minutes before the cheese is bubbly browned, and chicken breast is not pink in the middle. The thermometer inserted into the middle should read at least 165 F (74 C) in an instant-reading position.

Crispy Chicken Parmesan

Rebecca Chicken Parmesan baked oven is easy to make and valuable every minute! Look no further if you love the crispy crumb coating vs. the soggy crumb. This is the best… Main Dish Recipes Crispy Chicken Parmesan European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• ½ cup grated Parmesan cheese
• 2 tbsp of all-purpose flour (add more if needed)
• 1 cup olive oil for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup grated provolone cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

Preheat the oven at about 230 ° C (450 ° F).

Put chicken breasts on a heavy level surface, between two heavy plastic sheets (stringing freezer bags work well). Pound chicken firmly with a 1/2-inch thickness on the smooth side of the meat mallet. Sprinkle salt and pepper in the chicken thoroughly.

Beat the eggs and set aside in a shallow bowl.

Combine bread crumbs and 1/2 c Parmesan cheese in a separate bowl.

In a sifter or strainer, place flour; coat both sides uniformly over the chicken breasts.

Dip the chicken covered in flour in the beaten eggs. Transfer chicken breast to the mixture of breadcrumb, press the crumbs on both sides. Repeat this for each chicken breast. Set aside for 15 minutes.

In a large skillet, heat 1 c of olive oil over medium to high heat until it simmers. Cook chicken, about 2 minutes on both sides, until golden. Finish cooking the chicken in the oven.

In a baking dish place the chicken and add around 1/3 c of tomato sauce on each breast. Spread the same amount of mozzarella cheese, fresh basil, and provolone cheese in each chicken breast. Top of 1 to 2 tbsp of Parmesan cheese with 1 tbsp of olive oil.

Bake in a pre-heated oven for about 15-20 minutes before the cheese is bubbly browned, and chicken breast is not pink in the middle. The thermometer inserted into the middle should read at least 165 F (74 C) in an instant-reading position.

Healthy recipes aren’t coming to me easily. I find it difficult to find healthy recipes I like and look forward to doing, which is why when I discovered this recipe I rushed to the kitchen and tried making one. A delicious mini version of a taco is Wonton Tacos! Baked in small cups, the wrappers are then stuffed with taco meat, cheese and topped like a taco. These Wonton Tacos are a perfect treat or aperitif for parties. The secret trick to turn wonton wrappers into taco coats, by using two inverted muffin tins to create a shape containing all that delicious meat, veggies, and sauce. Wonton packs are the only thing you need to cook if you pick up a pre-cooked chicken in the food store.

Ingredients:

⅓ head red cabbage, sliced and chopped

4 small carrots, peeled and grated

¼ cup coleslaw dressing

¼ cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

2 tablespoons sesame oil

1 pound ground chicken

¼ cup stir-fry sauce

14 wonton wrappers

Directions:

In a bowl, mix cabbage, carrot, coleslaw, vinegar, and soy sauce; cool to blend the flavors for an hour, for best result refrigerate for overnight.

Preheat oven at about 350 ° F (175 ° C).

Heat sésame oil in a saucepan over medium heat. Cook the chicken on a warm skillet, stir for 5 to 7 minutes until brown crumbly. Add stir-fry sauce, cover skillet, cook and reduce to low heat.

Form wonton wrappers into taco shapes and set between the cups of an inverted muffin tin.

Bake in the preheated oven for 4 to 5 minutes until firm and slightly browned. Into each wonton taco shell, top with slaw, and 2 to 3 tablespoons chicken mixture.

Note:

If desired, the ground chicken can be replaced with chicken breast or turkey.

Instead of the red cabbage, green cabbage can be used.

Instead of coleslaw dressing, plain yogurt can be used. If desired, olive oil may substitute sésame oil.

Use red pepper flakes in meat mixture as required for a spicy option.

Chicken Wonton Tacos Are a Genius #TacoTuesday Supper

Rebecca Healthy recipes aren’t coming to me easily. I find it difficult to find healthy recipes I like and look forward to doing, which is why when I discovered this recipe… Main Dish Recipes Chicken Wonton Tacos Are a Genius #TacoTuesday Supper European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ⅓ head red cabbage, sliced and chopped
• 4 small carrots, peeled and grated
• ¼ cup coleslaw dressing
• ¼ cup red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 1 pound ground chicken
• ¼ cup stir-fry sauce
• 14 wonton wrappers

Instructions

In a bowl, mix cabbage, carrot, coleslaw, vinegar, and soy sauce; cool to blend the flavors for an hour, for best result refrigerate for overnight.

Preheat oven at about 350 ° F (175 ° C).

Heat sésame oil in a saucepan over medium heat. Cook the chicken on a warm skillet, stir for 5 to 7 minutes until brown crumbly. Add stir-fry sauce, cover skillet, cook and reduce to low heat.

Form wonton wrappers into taco shapes and set between the cups of an inverted muffin tin.

Bake in the preheated oven for 4 to 5 minutes until firm and slightly browned. Into each wonton taco shell, top with slaw, and 2 to 3 tablespoons chicken mixture.

Note:

If desired, the ground chicken can be replaced with chicken breast or turkey.

Instead of the red cabbage, green cabbage can be used.

Instead of coleslaw dressing, plain yogurt can be used. If desired, olive oil may substitute sésame oil.

Use red pepper flakes in meat mixture as required for a spicy option.

This dish is a favorite classic. This is one of those recipes that can be quickly whipped and a long ingredients list must not be purchased to produce it. It can be eaten later even in advance and frozen. You can add these veggies to the pot directly if you want. I’ve always enjoyed this service with fresh vegetables like steamed broccoli, corn, or green beans. Also, a lovely green salad would be perfect with lots of veggies.

A taste of this casserole of chicken will tell you why it is so popular. And you need only six ingredients, it doesn’t hurt. The top and bottom of the Ritz Buttery Cracker offer a surprising taste and structure and the rich and creamy sauce is amazingly simple. If you want to lighten it a bit, you may omit the lower layer of crackers. In 1934 Nabisco introduced Ritz crackers, which were a buttery alternative to saltines. Many varieties exist today, including whole wheat, bacon, garlic butter, and low sodium.

Feel free to make the casserole, fully cooked or roasted, with two 9-size chicken breast strips. With frozen chicken, it is even faster and easier to prepare a recipe. An additional great option is a plump rotisserie chicken. The chicken saucepan is excellent on its own and can be served either with rice or noodles. Your family will repeatedly ask for this dish.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:

1 (10.5 oz) can condense cream of chicken with herbs soup

1 cup sour cream

½ cup sliced green onion

1 (3 cups ) family-size store-bought cooked rotisserie chicken de-boned, shredded

2 sleeves Ritz crackers, crushed

1/2 c (1 stick) melted salted butter

Directions:

Preheat oven at about 350 degrees F

In a 2.5-quarter baking dish, spray with no-stick cooking spray.

Mix the soup, sour cream, and green onions in a large bowl.

Then stir the chicken, spread the mixture in the dish.

Combine crushed crackers with melted butter in the same bowl.

Sprinkle over the saucepan the cracker mixture.

Bake until cracker turns golden brown and casserole bubble about 25-30 minutes.

RITZ CHICKEN CASSEROLE

Rebecca This dish is a favorite classic. This is one of those recipes that can be quickly whipped and a long ingredients list must not be purchased to produce it. It… Main Dish Recipes RITZ CHICKEN CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10.5 oz) can condense cream of chicken with herbs soup
• 1 cup sour cream
• ½ cup sliced green onion
• 1 (3 cups ) family-size store-bought cooked rotisserie chicken de-boned, shredded
• 2 sleeves Ritz crackers, crushed
• 1/2 c (1 stick) melted salted butter

Instructions

Preheat oven at about 350 degrees F

In a 2.5-quarter baking dish, spray with no-stick cooking spray.

Mix the soup, sour cream, and green onions in a large bowl.

Then stir the chicken, spread the mixture in the dish.

Combine crushed crackers with melted butter in the same bowl.

Sprinkle over the saucepan the cracker mixture.

Bake until cracker turns golden brown and casserole bubble about 25-30 minutes.

This American Goulash is a food made in one pot of pure comfort. Made from simple: beef, tomatoes, and macaroni. Made with simple ingredients. We name it ‘American Goulash,’ since it is not the Hungarian version with paprika and whole meat cuts, although this is called goulash. This Easy Goulash Recipe features an enormous load and the perfect way to feed a crowd. A simple skillet dinner in a fine tomato sauce, with tomatoes, beef, and macaroni noodles, is the best comfort food on a budget.

The great thing about this goulash is that the next day (or better) is one of the foods that taste as good. It is delicious, sweet, cheesy, and full of ground beef and pasta. It maintains well for a few days in the fridge but also frozen perfectly later in the week for lunches or food.

Ingredients:

1 lb ground beef

1 small onion diced

1 tsp minced garlic

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 tsp sugar

1 tsp Italian seasoning

salt & pepper, to taste

1 c elbow macaroni pasta, cooked measured before cooking

grated Parmesan cheese, for serving

Directions:

In the large pan over medium heat, brown the beef, and cook the onion, and garlic.

Drain the excess grease

Add tomatoes with juices and tomato sauce.

Sprinkle with sugar, Italian seasoning, salt, and pepper.

Bring to a boil, mix well.

Reduce the heat and cook for about 10 minutes.

Add the pasta and mix it.

Simmer for an additional 5 min and then serve.

Sprinkle with Parmesan cheese, slightly grated.

Tips:

Add more veggies, Green peppers, mushrooms, or tomatoes would be great ingredients.

It’s a great snack. So if you have pasta shells instead of macaroni-use them. This recipe is not supposed to be complicated!

Try to switch some Italian ground sausage for ground beef. Or if you have it, use turkey ground or pork ground.

GRANDMA’S AMERICAN GOULASH (GROUND BEEF)

Rebecca This American Goulash is a food made in one pot of pure comfort. Made from simple: beef, tomatoes, and macaroni. Made with simple ingredients. We name it ‘American Goulash,’ since… Main Dish Recipes GRANDMA’S AMERICAN GOULASH (GROUND BEEF) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 lb ground beef
• 1 small onion diced
• 1 tsp minced garlic
• 1 (15 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 tsp sugar
• 1 tsp Italian seasoning
• salt & pepper, to taste
• 1 c elbow macaroni pasta, cooked measured before cooking
• grated Parmesan cheese, for serving

Instructions

In the large pan over medium heat, brown the beef, and cook the onion, and garlic.

Drain the excess grease

Add tomatoes with juices and tomato sauce.

Sprinkle with sugar, Italian seasoning, salt, and pepper.

Bring to a boil, mix well.

Reduce the heat and cook for about 10 minutes.

Add the pasta and mix it.

Simmer for an additional 5 min and then serve.

Sprinkle with Parmesan cheese, slightly grated.

Tips:

Add more veggies, Green peppers, mushrooms, or tomatoes would be great ingredients.

It's a great snack. So if you have pasta shells instead of macaroni-use them. This recipe is not supposed to be complicated!

Try to switch some Italian ground sausage for ground beef. Or if you have it, use turkey ground or pork ground.

These veggies are excellent! As long as you remember to squeeze excess moisture out of moisture, you can produce them with almost any grated vegetables. My husband’s favorite is to add some of the patties to a pitta with lettuce, tomatoes, and yogurt, and then fill a pitta bread in it. It is extremely easy to make this super healthy veggie patties. It’s a favorite of the family. These beautiful veggie patties taste fantastic for lunch or a light meal.

The Veggie patties are a bit of a mental game because you forget that you eat vegetables, they have a magical way. The best patties are not only packed with veggies, but they also have cheese, herbs, and spices. But the most important thing about these patties is that what you decide to add to them depends on what you already have in your kitchen.

Ingredients:

9 to 10 oz potatoes, cooked and mashed

1 garlic clove – mashed

1 small red onion – finely chopped

1 Eggland’s egg

grated cheese (low-fat or regular)

1 medium-sized zucchini, grated (squeeze the water out of this)

1 medium-sized carrot, grated

a small handful of sunflower seeds

salt & pepper

1 tablespoon Bertolli olive oil

fresh herbs, chopped

1 small green chili – chopped (optional)

Gold Medal flour

Directions:

Preheat oven at about 400 degrees F.

In a large bowl, mix potatoes, garlic, onions, and egg. Add the rest of the ingredients (not the flour). Combine and mix well.

Shape into patties and cover with flour very lightly.

Fry the patties quickly on both sides until it changes color.

Take it out and pat dry. Place the patties over a baking tray and bake for about in the oven for 15 min.

Tip: These can be made with all types of veggies – each time using a different mixture. To fry them quickly in the pan will first better hold them together, but baking in the oven is a healthier option.

Vegetable Patties – My Grandma Used To Make These All The Time!

Rebecca These veggies are excellent! As long as you remember to squeeze excess moisture out of moisture, you can produce them with almost any grated vegetables. My husband’s favorite is to… Main Dish Recipes Vegetable Patties – My Grandma Used To Make These All The Time! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 9 to 10 oz potatoes, cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium-sized zucchini, grated (squeeze the water out of this)
• 1 medium-sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

Instructions

Preheat oven at about 400 degrees F.

In a large bowl, mix potatoes, garlic, onions, and egg. Add the rest of the ingredients (not the flour). Combine and mix well.

Shape into patties and cover with flour very lightly.

Fry the patties quickly on both sides until it changes color.

Take it out and pat dry. Place the patties over a baking tray and bake for about in the oven for 15 min.

Tip: These can be made with all types of veggies – each time using a different mixture. To fry them quickly in the pan will first better hold them together, but baking in the oven is a healthier option.

The key to the preparation of this saucepan is nothing to be pulled out. This is what makes your knocks. You have your dumplings on top if you dish it out. Perhaps you want to use low sodium granules and add certain veggies for one meal in a pot. This casserole was good for the tongue, knee-slipping. Sometimes casseroles have a bad rap. They are not the most pretty things I’ve ever done, but it sure tastes good.

Ingredients:

3 chicken breasts, boneless and skinless (boiled and shredded)

2 cups chicken stock

1/2 cup of butter

2 cups Bisquick or self-rising flour

2 cups of milk (2%), whatever you prefer

1 (the herbed cream of chicken soup adds lots more flavor) can cream of chicken soup

3 teaspoons Wyler’s chicken granules or 3 bouillon cubes

1/2 teaspoons dried sage

1 teaspoon black pepper & salt, as desired

Directions:

Preheat oven at about 350 degrees F

In a sauce bowl, place the chicken breast with sufficient water. Set your lid on and take ten to fifteen minutes to finish cooking, and then turn off your heat, let it sit. Remove the chicken from stock and allow it to cool and shred the chicken with a fork.

Do not mix the layers when building the layered saucepan.

First Layer:

Melt 1 stick of butter in 9×13-inch casserole dish. Spread over butter the shredded chicken. Sprinkle this layer with black pepper and dried sage. Now add a layer of vegetables if you want to serve it as a pot pie.

Second Layer:

In a little bowl, mix the milk with Bisquick. Slowly pour into the chicken.

Third Layer:

In the medium bowl, combine 2 cups of chicken stock with chicken granules and soup if necessary (strained, if necessary). Slowly pour on the Bisquick layer, once blended. Add some hot stock to the soup so that the soup is melting and everything is out).

For 50 to 60 minutes, cook the casserole until the or golden brown on top.

Chicken Dumpling Casserole

Rebecca The key to the preparation of this saucepan is nothing to be pulled out. This is what makes your knocks. You have your dumplings on top if you dish it… Main Dish Recipes Chicken Dumpling Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 chicken breasts, boneless and skinless (boiled and shredded)
• 2 cups chicken stock
• 1/2 cup of butter
• 2 cups Bisquick or self-rising flour
• 2 cups of milk (2%), whatever you prefer
• 1 (the herbed cream of chicken soup adds lots more flavor) can cream of chicken soup
• 3 teaspoons Wyler's chicken granules or 3 bouillon cubes
• 1/2 teaspoons dried sage
• 1 teaspoon black pepper & salt, as desired

Instructions

Preheat oven at about 350 degrees F

In a sauce bowl, place the chicken breast with sufficient water. Set your lid on and take ten to fifteen minutes to finish cooking, and then turn off your heat, let it sit. Remove the chicken from stock and allow it to cool and shred the chicken with a fork.

Do not mix the layers when building the layered saucepan.

First Layer:

Melt 1 stick of butter in 9x13-inch casserole dish. Spread over butter the shredded chicken. Sprinkle this layer with black pepper and dried sage. Now add a layer of vegetables if you want to serve it as a pot pie.

Second Layer:

In a little bowl, mix the milk with Bisquick. Slowly pour into the chicken.

Third Layer:

In the medium bowl, combine 2 cups of chicken stock with chicken granules and soup if necessary (strained, if necessary). Slowly pour on the Bisquick layer, once blended. Add some hot stock to the soup so that the soup is melting and everything is out).

For 50 to 60 minutes, cook the casserole until the or golden brown on top.

A relatively low and slow roast with a relatively cheap cut of beef (eye-round) yielded a very joyful roast. This was great for a Sunday dinner, but I roast this to make sandwiches of roast beef. Take care to make it one day before roasting, because it was tender to savor the roast for 24 hours before roasting. Again, Cook’s Illustrated has made flavorful roast beef the perfect technique.

Preparation time: 1080 minutes
Cooking time: 1210 minutes
Serves: 10

Ingredients:

1 boneless eye-round (roast), (3.5- to 4.5-pound)

4 tsp kosher salt (2 tsp table salt)

2 tsp plus and 1 tbsp of vegetable oil, separated

2 teaspoons ground black pepper

Directions:

Sprinkle salt evenly on all sides of the roast. Wrap plastic wrap and cool 18 to 24 hours.

Set the rack of the oven to 225 ° F heat furnace in the middle position.

Rub with 2 tsp of oil and sprinkle with pepper evenly on all sides. In 12-inch skillet, heat remaining tsp oil in medium-high heat until smoking begins.

Sear roast 3 to 4 minutes per side until browned everywhere. Transfer roast in the rimmed baking sheet to the wire rack.

Stir up to 115 ° F for medium-rare, 1 1/4 to 1 3/4 hours for medium, Roast until the center of roast inserted thermometer for the meat-sample or instant-read thermometer registered 125 degrees F.

Turn off the oven without opening the covers, and leave the roast until you open the meat thermometer or instant saw thermometer inserted into the center of the roast reached 130 degrees F to have a medium-rare or 140 ° F for a medium 30 to 50 Minute longer. Transfer to the sculpture board roast and let rest for 15 minutes.

Cross-sliced meat and serve as slenderly as possible.

This roast is not recommended for cooking in the past medium. Open the door of the oven as little as possible and remove the roast in the oven at temperature. If during the specified time of step 3 the roast has not achieved the required temperature, heat the oven for 5 minutes to 225 ° F, turn it off. Reduce the kosher salt amount to 3 teaspoons (1 1/2 teaspoons of the table salt) and 1 1/2 teaspoons of black pepper for smaller (2 1/2 to 3 1/5 lb) roasts. Cut half-way before cooking to make two smaller roasts for a 4-1/2 to 6-pound roast. Slice the brown as thinly as possible and, if desired, serve it with Horseradish cream sauce.

Slow Roasted Beef (Cook's Illustrated)

Rebecca A relatively low and slow roast with a relatively cheap cut of beef (eye-round) yielded a very joyful roast. This was great for a Sunday dinner, but I roast this… Main Dish Recipes Slow Roasted Beef (Cook’s Illustrated) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 boneless eye-round (roast), (3.5- to 4.5-pound)
• 4 tsp kosher salt (2 tsp table salt)
• 2 tsp plus and 1 tbsp of vegetable oil, separated
• 2 teaspoons ground black pepper

Instructions

Sprinkle salt evenly on all sides of the roast. Wrap plastic wrap and cool 18 to 24 hours.

Set the rack of the oven to 225 ° F heat furnace in the middle position.

Rub with 2 tsp of oil and sprinkle with pepper evenly on all sides. In 12-inch skillet, heat remaining tsp oil in medium-high heat until smoking begins.

Sear roast 3 to 4 minutes per side until browned everywhere. Transfer roast in the rimmed baking sheet to the wire rack.

Stir up to 115 ° F for medium-rare, 1 1/4 to 1 3/4 hours for medium, Roast until the center of roast inserted thermometer for the meat-sample or instant-read thermometer registered 125 degrees F.

Turn off the oven without opening the covers, and leave the roast until you open the meat thermometer or instant saw thermometer inserted into the center of the roast reached 130 degrees F to have a medium-rare or 140 ° F for a medium 30 to 50 Minute longer. Transfer to the sculpture board roast and let rest for 15 minutes.

Cross-sliced meat and serve as slenderly as possible.

This roast is not recommended for cooking in the past medium. Open the door of the oven as little as possible and remove the roast in the oven at temperature. If during the specified time of step 3 the roast has not achieved the required temperature, heat the oven for 5 minutes to 225 ° F, turn it off. Reduce the kosher salt amount to 3 teaspoons (1 1/2 teaspoons of the table salt) and 1 1/2 teaspoons of black pepper for smaller (2 1/2 to 3 1/5 lb) roasts. Cut half-way before cooking to make two smaller roasts for a 4-1/2 to 6-pound roast. Slice the brown as thinly as possible and, if desired, serve it with Horseradish cream sauce.

Goulash, which was first made in Hungary, is a delicious dish of cooked beef and tomatoes. It doesn’t even include pasta, but this American version makes it easy to have an all-out meal and cooks right in the sauce. It tastes lasagna-like, but without ricotta cheese. This recipe screams all about food comfort. How could you go wrong with hamburger cheesy pasta, tomatoes, or seasonings? It is surely a dish that will be loved by the whole family. It’s a basic American goulash-one of those that are easy to combine, I’m quick to feed fast skillet meals to my family, kind of like a simple homemade Hamburger Helper meal.

Ingredients:

1 1/2 cups dry elbow macaroni

1 1/2 pounds ground chuck

1 medium onion, chopped

2 medium garlic cloves, minced

1 teaspoon Italian seasoning

1 teaspoon seasoning salt, like Lawry’s

1/2 teaspoon black pepper, freshly cracked

1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste

2 small bay leaves

1 (8-ounce) can tomato sauce

Pinch granulated sugar (optional)

2 (14.5-ounce) cans diced tomatoes, undrained

Red pepper flakes, optional

Directions:

Cook the macaroni according to al Dante’s package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.

In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.

Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.

Note:

For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.

Basic Ground Beef American Goulash

Rebecca Goulash, which was first made in Hungary, is a delicious dish of cooked beef and tomatoes. It doesn’t even include pasta, but this American version makes it easy to have… Main Dish Recipes Basic Ground Beef American Goulash European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 1/2 cups dry elbow macaroni
• 1 1/2 pounds ground chuck
• 1 medium onion, chopped
• 2 medium garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoning salt, like Lawry's
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste
• 2 small bay leaves
• 1 (8-ounce) can tomato sauce
• Pinch granulated sugar (optional)
• 2 (14.5-ounce) cans diced tomatoes, undrained
• Red pepper flakes, optional

Instructions

Cook the macaroni according to al Dante's package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.

In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.

Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.

Note:

For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.

You may know that as a “trifle,” but we call them “punch bowl cakes” on my neck in the forest. And most people I know are standing by with a pretty glass bowl just to show one of these delicious creations. It can be very friendly to the diet when compared to your typical dessert, easily made into a low-fat and lite dessert. I enjoy doing it in the summer, but it can be made easily in the winter if you get strawberries in your foodstuff to help stave off your cold blues.

Originally, this dessert was served in a punch bowl with spirits poured on one layer called the Strawberry Pineapple Punch Bowl Cake, also known as a tipsy cake. This is just as festive as the original, it is served in an ordinary bowl without liquor. This is a great strawberry dessert for a dinner party that will impress everybody but is simple enough to enjoy your heart’s wishes at any time. Southern Strawberry Punch Bowl Cake is also ideal for all sorts of cottage showers, wedding showers, BBQs, or birthday parties. This recipe is very delicious and easy to make with the sweet flavors of crushed pineapple, frozen strawberries, a yellow cake mix, and cool whip.

Ingredients:

1 box yellow cake mix

1 (6-ounce) package instant vanilla pudding

1 large can crushed pineapple, drained

2 (10-ounce) packages frozen strawberries

2 bananas

1 (16-ounce) carton Cool Whip

Directions:

Preheat oven at about 350 ° F.

The cake batter should be prepared by following the package instructions.

Split the batter into two round cake pans.

Bake and set aside to cool

Mix the pudding as directed in the package.

Cut the cake in one layer into little pieces; put it in a punch bowl.

Spread the pudding half over the top and then add 1 package of strawberries, then add half the pineapple.

Slice one banana upwards; add 1/2 Cool Whip it covering the cake entirely.

Continue the process ending with Cool Whip

Refrigerate the cake overnight, so that it can thaw and infuse the cake with their juices. Serve chilled.

Southern Strawberry-Pineapple Punch Bowl Cake

Rebecca You may know that as a “trifle,” but we call them “punch bowl cakes” on my neck in the forest. And most people I know are standing by with a… Main Dish Recipes Southern Strawberry-Pineapple Punch Bowl Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box yellow cake mix
• 1 (6-ounce) package instant vanilla pudding
• 1 large can crushed pineapple, drained
• 2 (10-ounce) packages frozen strawberries
• 2 bananas
• 1 (16-ounce) carton Cool Whip

Instructions

Preheat oven at about 350 ° F.

The cake batter should be prepared by following the package instructions.

Split the batter into two round cake pans.

Bake and set aside to cool

Mix the pudding as directed in the package.

Cut the cake in one layer into little pieces; put it in a punch bowl.

Spread the pudding half over the top and then add 1 package of strawberries, then add half the pineapple.

Slice one banana upwards; add 1/2 Cool Whip it covering the cake entirely.

Continue the process ending with Cool Whip

Refrigerate the cake overnight, so that it can thaw and infuse the cake with their juices. Serve chilled.