General Recipes

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings

This Mexican Red Rice is such a legendary dish! I’ve been making this forever! The combination of all the flavors in this is just perfect! Try it now! It’s ready in just half an hour. Enjoy!

Ingredients:

14.5 oz. fire-roasted diced tomatoes with garlic

8 oz. tomato sauce

1 tsp kosher salt

Chopped fresh cilantro

3 tbsp extra virgin olive oil

2 c long-grain jasmine rice

1 c corn, frozen, fresh, or canned, and drained

2 tbsp Mexican Seasoning Blend

1/2 medium white onion, diced

2 c reduced-sodium chicken stock

1–3 jalapeño peppers, seeded and minced

3 cloves garlic, minced

Mexican Seasoning Blend

1 tbsp onion powder

1 tsp garlic powder

4 tbsp New Mexico Chile powder

1 tsp cayenne pepper

2 tbsp ground cumin

2 tsp crushed red pepper flakes

1 tbsp dried oregano leaves

2 tbsp smoked paprika

Directions:

Place a 10-inch skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the jalapenos and onion, and sauté for about 3 minutes or until soft.

Put the garlic, then sauté for about a minute or just until aromatic. Stir in the rice until coated with oil. Cook for about 3 minutes.

Put the seasonings, salt, chicken stock, tomato sauce, and tomatoes. Stir everything until well incorporated. Allow the mixture to boil.

Reduce the heat to low, then cover the skillet with the lid and cook the rice for about 12 minutes or until soft.

Remove the skillet from the stove, then scatter the freshly chopped cilantro on top.

In a jar, add all the ingredients for the Mexican Seasoning Blend. Cover and shake the jar until well blended.

Serve and enjoy!

Notes:

Make sure to store the seasoning blend in a cool area.

Leftovers should be kept in an airtight container, then in the fridge.

Nutrition Facts:

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

Mexican Red Rice

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings This Mexican Red Rice is such a legendary dish! I’ve been making… General Recipes Mexican Red Rice European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 268 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14.5 oz. fire-roasted diced tomatoes with garlic
• 8 oz. tomato sauce
• 1 tsp kosher salt
• Chopped fresh cilantro
• 3 tbsp extra virgin olive oil
• 2 c long-grain jasmine rice
• 1 c corn, frozen, fresh, or canned, and drained
• 2 tbsp Mexican Seasoning Blend
• 1/2 medium white onion, diced
• 2 c reduced-sodium chicken stock
• 1–3 jalapeño peppers, seeded and minced
• 3 cloves garlic, minced
• Mexican Seasoning Blend
• 1 tbsp onion powder
• 1 tsp garlic powder
• 4 tbsp New Mexico Chile powder
• 1 tsp cayenne pepper
• 2 tbsp ground cumin
• 2 tsp crushed red pepper flakes
• 1 tbsp dried oregano leaves
• 2 tbsp smoked paprika

Instructions

Place a 10-inch skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the jalapenos and onion, and sauté for about 3 minutes or until soft.

Put the garlic, then sauté for about a minute or just until aromatic. Stir in the rice until coated with oil. Cook for about 3 minutes.

Put the seasonings, salt, chicken stock, tomato sauce, and tomatoes. Stir everything until well incorporated. Allow the mixture to boil.

Reduce the heat to low, then cover the skillet with the lid and cook the rice for about 12 minutes or until soft.

Remove the skillet from the stove, then scatter the freshly chopped cilantro on top.

In a jar, add all the ingredients for the Mexican Seasoning Blend. Cover and shake the jar until well blended.

Serve and enjoy!

Notes

Make sure to store the seasoning blend in a cool area. Leftovers should be kept in an airtight container, then in the fridge.

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 5 Servings

You can enjoy this spectacular casserole in the comfort of your home! Packed with crab meat, onions, cheese, and a lot more! Serve this over dinner with your loved ones, and I promise you that everyone is going to love it! Ready in just 35 minutes, this recipe will be the best decision you will ever make today! With 5 servings, everyone gets to taste it. Enjoy!

Ingredients:

1 c shredded cheddar cheese

1 c shredded Swiss cheese

1 medium sweet onion, sliced into thin rings

1 8 oz. package Crab Delight Chunk or Flake style will work

1/4 teaspoon garlic powder, onion powder, and pepper to taste

1/4 c sour cream

1 teaspoon Worcestershire sauce

5 oz. of cream cheese

Directions:

Add the crab meat into a mixing bowl. Use two forks to shred it into small pieces.

Put the shredded Swiss cheese, cream cheese, and sour cream into the bowl with the shredded crab meat. Stir everything until well incorporated.

Put the spices and onion, then stir again until well blended.

Transfer the mixture to a casserole dish and spread it evenly.

Scatter the cheddar cheese over the casserole dish.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place the dish in the preheated oven and bake the Crab Casserole for about 30 minutes or until done.

Remove the Crab Casserole from the oven and allow it to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 6oz | Calories: 294cal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 295mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 860IU | Calcium: 374mg | Iron: 0.4mg

Crab Casserole

Rebecca Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 5 Servings You can enjoy this spectacular casserole in the comfort of your home!… General Recipes Crab Casserole European Print This

Serves: 5 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 294 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c shredded cheddar cheese
• 1 c shredded Swiss cheese
• 1 medium sweet onion, sliced into thin rings
• 1 8 oz. package Crab Delight Chunk or Flake style will work
• 1/4 teaspoon garlic powder, onion powder, and pepper to taste
• 1/4 c sour cream
• 1 teaspoon Worcestershire sauce
• 5 oz. of cream cheese

Instructions

Add the crab meat into a mixing bowl. Use two forks to shred it into small pieces.

Put the shredded Swiss cheese, cream cheese, and sour cream into the bowl with the shredded crab meat. Stir everything until well incorporated.

Put the spices and onion, then stir again until well blended.

Transfer the mixture to a casserole dish and spread it evenly.

Scatter the cheddar cheese over the casserole dish.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place the dish in the preheated oven and bake the Crab Casserole for about 30 minutes or until done.

Remove the Crab Casserole from the oven and allow it to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Makes 8-10 servings

I can’t count how many times I cooked this Southern Fried Cabbage! It’s kind of a family favorite! You will know why after tasting it! In this recipe, you will only need 5 basic ingredients which I’m pretty sure you already have. Mainly you only need cabbage and bacon! I have listed all the directions so you need to follow them for they will guide you to perfection! This dish is ready in less than 30 minutes! With almost 10 servings, everyone gets to taste how delicious this is. Enjoy!

Ingredients:

1 yellow onion {I like Vidalia} diced

salt and black pepper to taste

1 large head of cabbage, roughly chopped

2 tablespoons butter optional

8 slices thick-cut bacon, diced

Directions:

Place a large skillet on the stove and turn the heat to medium. Add the bacon slices, then cook for a few minutes until crispy. Leave the bacon grease in the skillet.

Put the onion slices, then sauté for about 5 minutes or until translucent.

Add the cabbage, then stir-fry for a few minutes until soft.

Add 2 tbsp of butter and allow it to melt.

Sprinkle salt and pepper on top to season. Remove from the heat.

Serve and enjoy!

Notes:

Butter is a great addition to this dish. It gives a nice flavor and it kind of evens out the saltiness of the dish.

I highly suggest serving this over broccoli cornbread.

Feel free to add fresh garlic and a bit of apple cider vinegar to this dish.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Although, I highly doubt that there will be leftovers because this will be gone instantly. That’s how delicious it is!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings

This is the best way to roast vegetables! You will be amazed by how easy it is to cook them! I have listed all the ingredients and directions so just follow them step by step, and you are good to go! In just 35 minutes, dinner will be served. Enjoy!

Ingredients:

1 tablespoon fresh lemon juice

1 small zucchini, ends trimmed, sliced through the length, then cut into 1/2-inch pieces

2–3 cloves garlic, minced

1/2 medium red onion, peeled and cut into 1-inch chunks

1 1/2 teaspoons Italian seasoning

1 medium broccoli crown, cut into small florets (reserve stem for another use)

Salt and freshly ground black pepper

2 medium carrots, peeled and sliced into 1/4-inch-thick slices

2 tablespoons olive oil

2 medium bell peppers, cored, chopped into 1-inch pieces (I used 1 red and 1 yellow)

1 c grape tomatoes (optional)

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Scatter the carrots, broccoli, bell peppers, red onion, and zucchini onto a 13-inch rimmed baking sheet. Drizzle olive oil on top of the mixed veggies followed by garlic, Italian seasoning, salt, and pepper. Toss the veggies until coated with the ingredients.

Place the baking sheet in the preheated oven and roast the veggies for 15 minutes.

Remove from the oven and add the tomatoes. Toss to combine.

Bring the baking sheet back into the oven and roast the veggies for 10 more minutes.

Remove the baking sheet from the oven, then drizzle lemon juice on top of the veggies. Let them rest for a few minutes before serving.

Serve and enjoy!

Notes:

Make sure not to overcrowd the veggies on the baking sheet. Spread them evenly.

Toss the veggies from time to time to prevent them from overcooking.

Nutrition Facts:

Calories 144 | Calories from Fat 63 | Fat 7g11% | Saturated Fat 1g6% | Sodium 53mg2% | Potassium 676mg19% | Carbohydrates 17g6% | Fiber 5g21% | Sugar 8g9% | Protein 4g8% | Vitamin A 8020IU160% | Vitamin C 154.4mg187% | Calcium 74mg7% | Iron 1.4mg8%

Roasted Vegetables

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings This is the best way to roast vegetables! You will be amazed… General Recipes Roasted Vegetables European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 144 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon fresh lemon juice
• 1 small zucchini, ends trimmed, sliced through the length, then cut into 1/2-inch pieces
• 2–3 cloves garlic, minced
• 1/2 medium red onion, peeled and cut into 1-inch chunks
• 1 1/2 teaspoons Italian seasoning
• 1 medium broccoli crown, cut into small florets (reserve stem for another use)
• Salt and freshly ground black pepper
• 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
• 2 tablespoons olive oil
• 2 medium bell peppers, cored, chopped into 1-inch pieces (I used 1 red and 1 yellow)
• 1 c grape tomatoes (optional)

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Scatter the carrots, broccoli, bell peppers, red onion, and zucchini onto a 13-inch rimmed baking sheet. Drizzle olive oil on top of the mixed veggies followed by garlic, Italian seasoning, salt, and pepper. Toss the veggies until coated with the ingredients.

Place the baking sheet in the preheated oven and roast the veggies for 15 minutes.

Remove from the oven and add the tomatoes. Toss to combine.

Bring the baking sheet back into the oven and roast the veggies for 10 more minutes.

Remove the baking sheet from the oven, then drizzle lemon juice on top of the veggies. Let them rest for a few minutes before serving.

Serve and enjoy!

Notes

Make sure not to overcrowd the veggies on the baking sheet. Spread them evenly. Toss the veggies from time to time to prevent them from overcooking.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 Servings

Amazing indeed! This Shrimp Bisque is something that will make your dinner extra special! Ready in just 40 minutes, don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

Candied bacon pieces (optional for topping)

Salt & pepper to taste

2 tablespoons olive oil

2 green onions, finely chopped

5 tablespoons flour

2 c tomato sauce

2 tablespoons garlic, minced or paste (about 2 cloves if minced)

1 c white wine

2 pounds of shrimp, chopped

2 celery stalks, finely chopped

2 c half & half

½ c Parmesan

½ stick butter

64 ounces of chicken broth

Directions:

Place a deep soup pot on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.

Add 2 tbsp of garlic and chopped celery. Sauté for a few minutes until aromatic and soft.

Add 2 pounds of shrimp and green onions. Cook for about 3 minutes. Add 1/2 stick of butter and allow it to melt.

Sprinkle about 5 tbsp of flour, then stir and cook for about 5 minutes to remove the raw taste.

Stir in 1 cup of white wine until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits. Simmer everything for a few minutes until thick.

Add 2 cups of tomato sauce and stir until well incorporated.

Add the chicken broth and stir again until combined. Reduce the heat to low and simmer for a few minutes.

Stir in half & half until well blended. Simmer for another minute.

Stir in 1/2 cup of Parmesan cheese until completely melted.

Change the heat to medium, then simmer for another minute. Stir in salt and pepper to taste. Dish out!

Serve right away. Enjoy!

Notes:

It is important to stir this soup constantly while cooking.

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 379 kcal | Carbohydrates: 14g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 328mg | Sodium: 2218mg | Potassium: 636mg | Fiber: 1g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 27mg | Calcium: 341mg | Iron: 4mg

Amazing Shrimp Bisque Recipe

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 Servings Amazing indeed! This Shrimp Bisque is something that will make your dinner… General Recipes Amazing Shrimp Bisque Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 379 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Candied bacon pieces (optional for topping)
• Salt & pepper to taste
• 2 tablespoons olive oil
• 2 green onions, finely chopped
• 5 tablespoons flour
• 2 c tomato sauce
• 2 tablespoons garlic, minced or paste (about 2 cloves if minced)
• 1 c white wine
• 2 pounds of shrimp, chopped
• 2 celery stalks, finely chopped
• 2 c half & half
• ½ c Parmesan
• ½ stick butter
• 64 ounces of chicken broth

Instructions

Place a deep soup pot on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.

Add 2 tbsp of garlic and chopped celery. Sauté for a few minutes until aromatic and soft.

Add 2 pounds of shrimp and green onions. Cook for about 3 minutes. Add 1/2 stick of butter and allow it to melt.

Sprinkle about 5 tbsp of flour, then stir and cook for about 5 minutes to remove the raw taste.

Stir in 1 cup of white wine until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits. Simmer everything for a few minutes until thick.

Add 2 cups of tomato sauce and stir until well incorporated.

Add the chicken broth and stir again until combined. Reduce the heat to low and simmer for a few minutes.

Stir in half & half until well blended. Simmer for another minute.

Stir in 1/2 cup of Parmesan cheese until completely melted.

Change the heat to medium, then simmer for another minute. Stir in salt and pepper to taste. Dish out!

Serve right away. Enjoy!

Notes

It is important to stir this soup constantly while cooking. Leftovers should be kept in the fridge.

This spectacular soup is my ultimate comfort food! You will surely love the taste of caramelized onions paired with the rest of the ingredients! This is a must-try recipe that you will surely enjoy preparing!

Ingredients:

1/4 c white wine

6 cubes beef bouillon or 2 tbsp beef stock paste

1 baguette crusty

1 tsp thyme

2 tbsp butter, unsalted

1/4 c cooking sherry

1 tbsp Worcestershire sauce

1 tbsp flour

1 tsp sugar

8 oz Gruyere Cheese or Swiss Cheese

7 c water

3 pounds of yellow onions, sliced into 1/8-inch rings

1/2 tsp salt

Directions:

Place a large stockpot on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the onions, then season with sugar and salt to taste.

Cover the pot, then stir and cook the onions for about 10 minutes.

Uncover, then cook for another 1 hour and 30 minutes or until caramelized. Make sure to stir them so that they don’t burn.

In the meantime, preheat the oven to about 325 degrees F.

Slice the baguette into 3/4-inch cuts, then put them onto a cookie sheet.

Place the cookie sheet in the preheated oven and bake the baguette slices for about 10 minutes. Remove from the oven.

Sprinkle flour, then whisk and cook for about 2 minutes to remove the raw taste.

Put the paste, thyme, and water. Stir to combine and allow it to boil.

Reduce the heat to medium-low, then simmer everything for about 20 minutes.

Put the Worcestershire sauce, sherry, and white wine. Stir until well blended and simmer for 20 more minutes.

Preheat the broiler and fill each heat-safe bowl with the soup, baguette, and cheese.

Broil for about 10 minutes or until the cheese turns golden brown.

Remove from the oven and allow them to cool for at least 5 minutes at room temperature.

Serve and enjoy!

GRANITE CITY’S FRENCH ONION SOUP

Rebecca This spectacular soup is my ultimate comfort food! You will surely love the taste of caramelized onions paired with the rest of the ingredients! This is a must-try recipe that… General Recipes GRANITE CITY’S FRENCH ONION SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1/4 c white wine
• 6 cubes beef bouillon or 2 tbsp beef stock paste
• 1 baguette crusty
• 1 tsp thyme
• 2 tbsp butter, unsalted
• 1/4 c cooking sherry
• 1 tbsp Worcestershire sauce
• 1 tbsp flour
• 1 tsp sugar
• 8 oz Gruyere Cheese or Swiss Cheese
• 7 c water
• 3 pounds of yellow onions, sliced into 1/8-inch rings
• 1/2 tsp salt

Instructions

Place a large stockpot on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the onions, then season with sugar and salt to taste.

Cover the pot, then stir and cook the onions for about 10 minutes.

Uncover, then cook for another 1 hour and 30 minutes or until caramelized. Make sure to stir them so that they don't burn.

In the meantime, preheat the oven to about 325 degrees F.

Slice the baguette into 3/4-inch cuts, then put them onto a cookie sheet.

Place the cookie sheet in the preheated oven and bake the baguette slices for about 10 minutes. Remove from the oven.

Sprinkle flour, then whisk and cook for about 2 minutes to remove the raw taste.

Put the paste, thyme, and water. Stir to combine and allow it to boil.

Reduce the heat to medium-low, then simmer everything for about 20 minutes.

Put the Worcestershire sauce, sherry, and white wine. Stir until well blended and simmer for 20 more minutes.

Preheat the broiler and fill each heat-safe bowl with the soup, baguette, and cheese.

Broil for about 10 minutes or until the cheese turns golden brown.

Remove from the oven and allow them to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

This will be one of the best soups you will ever taste! This Copycat Panera Broccoli Cheese Soup is loaded with incredible flavors that make it a total comfort food! It will not only satisfy your hungry stomach but also your soul! I kid you not! Well, you just need to try and taste it yourself! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 c shredded carrots (I used matchsticks that I cut into half-inch pieces)

A pinch of crushed red pepper flakes (or more as desired)

½ c diced onions (yellow or white)

1 ½ c chicken broth

½ teaspoon black pepper

2 c shredded cheddar cheese

¼ c unsalted butter

1 c milk (I use skim/fat-free)

2 ½-3 c broccoli florets, chopped small

¼ c all-purpose flour

1 ½ teaspoon kosher salt

1 c heavy whipping cream

Directions:

Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the broccoli, carrots, and onions. Sauté for about 5 minutes or until soft and translucent.

Gradually add the milk, cream, and broth. Stir every addition to combine.

Add salt, red pepper flakes, flour, and pepper. Stir again until well incorporated. Let the mixture simmer for 15 minutes or until it becomes thick in texture.

Add the cheese and stir until completely melted. Simmer for a few minutes. Remove from the heat.

Garnish with your favorite toppings.

Serve right away. Enjoy!

Notes:

This recipe can yield up to 4 people. Make sure to double the ingredients if you are serving more than that.

I highly recommend using good-quality cheese for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: Calories: 724 | Total Fat: 55g | Saturated Fat: 33g | Trans Fat: 1g | Unsaturated Fat: 17g | Cholesterol: 160mg | Sodium: 1374mg | Carbohydrates: 39g | Fiber: 11g | Sugar: 12g | Protein: 26g

Copycat Panera Broccoli Cheese Soup

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings This will be one of the best soups you will ever taste!… General Recipes Copycat Panera Broccoli Cheese Soup European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 724 calories 55 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c shredded carrots (I used matchsticks that I cut into half-inch pieces)
• A pinch of crushed red pepper flakes (or more as desired)
• ½ c diced onions (yellow or white)
• 1 ½ c chicken broth
• ½ teaspoon black pepper
• 2 c shredded cheddar cheese
• ¼ c unsalted butter
• 1 c milk (I use skim/fat-free)
• 2 ½-3 c broccoli florets, chopped small
• ¼ c all-purpose flour
• 1 ½ teaspoon kosher salt
• 1 c heavy whipping cream

Instructions

Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the broccoli, carrots, and onions. Sauté for about 5 minutes or until soft and translucent.

Gradually add the milk, cream, and broth. Stir every addition to combine.

Add salt, red pepper flakes, flour, and pepper. Stir again until well incorporated. Let the mixture simmer for 15 minutes or until it becomes thick in texture.

Add the cheese and stir until completely melted. Simmer for a few minutes. Remove from the heat.

Garnish with your favorite toppings.

Serve right away. Enjoy!

Notes

This recipe can yield up to 4 people. Make sure to double the ingredients if you are serving more than that. I highly recommend using good-quality cheese for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 8 Servings

Layer after layer of delicious flavors, these Lemon Cheesecake Squares with Blueberry Topping never fail to satisfy my sweet tooth! This recipe is surely a must-try! You will love everything about these treats, from the crust to the toppings. Enjoy!

Ingredients:

Graham Cracker Crust

⅔ c butter, melted

⅓ c organic sugar

2⅔ c Graham crackers crumbs

Lemon Cheesecake

2 tablespoons grated lemon peel

3 tablespoons lemon juice, freshly squeezed

1¼ c sugar

1 teaspoon vanilla

3 Eggs

24 ounces of cream cheese

Blueberry Topping

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

For the Graham Cracker Crust:

Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.

Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.

Place the baking dish in the preheated oven and bake for about 15 minutes or until done.

Remove the crust from the oven and let it rest for a few minutes at room temperature.

For the Lemon Cheesecake:

In a mixing bowl, add crack the eggs and whisk until smooth.

Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.

Transfer the eggs into the bowl with the butter mixture, then beat to combine.

Add the grated lemon, vanilla, and lemon juice. Stir to combine.

Pour the mixture into the prepared crust and spread it evenly.

Place it in the preheated oven and bake for about 45 minutes or until done.

Remove from the oven and allow it to rest for at least 10 minutes at room temperature.

Place it in the fridge to chill for at least 6 hours.

For the Blueberry Topping:

Add the blueberry over the cheesecake and spread it evenly.

Slice the cheesecake into even servings.

Serve and enjoy!

Lemon Cheesecake Squares with Blueberry Topping

Rebecca Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 8 Servings Layer after layer of delicious flavors, these Lemon Cheesecake Squares… General Recipes Lemon Cheesecake Squares with Blueberry Topping European Print This

Serves: 8 Prep Time: 35 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Graham Cracker Crust
• ⅔ c butter, melted
• ⅓ c organic sugar
• 2⅔ c Graham crackers crumbs
• Lemon Cheesecake
• 2 tablespoons grated lemon peel
• 3 tablespoons lemon juice, freshly squeezed
• 1¼ c sugar
• 1 teaspoon vanilla
• 3 Eggs
• 24 ounces of cream cheese
• Blueberry Topping

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

For the Graham Cracker Crust:

Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.

Transfer the mixture to a 13x9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.

Place the baking dish in the preheated oven and bake for about 15 minutes or until done.

Remove the crust from the oven and let it rest for a few minutes at room temperature.

For the Lemon Cheesecake:

In a mixing bowl, add crack the eggs and whisk until smooth.

Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.

Transfer the eggs into the bowl with the butter mixture, then beat to combine.

Add the grated lemon, vanilla, and lemon juice. Stir to combine.

Pour the mixture into the prepared crust and spread it evenly.

Place it in the preheated oven and bake for about 45 minutes or until done.

Remove from the oven and allow it to rest for at least 10 minutes at room temperature.

Place it in the fridge to chill for at least 6 hours.

For the Blueberry Topping:

Add the blueberry over the cheesecake and spread it evenly.

Slice the cheesecake into even servings.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Yield: 6 to 8 Servings

This Polish Hunter’s Stew is best served with mashed potatoes! This is a loaded dish that the whole family is going to love! Try this recipe now. Enjoy!

Ingredients:

4 c shredded cabbage

1 tsp dried marjoram leaves

1/4 lb. sliced cremini mushrooms (2 c)

1/4 c tomato paste

2 lbs. drained sauerkraut (reserve the juice)

1 c (reserved) sauerkraut juice

2 large cloves of garlic, minced

8 whole allspice berries

2 c chopped onion

1/4 lb. beef stew meat

1/3 lb. boneless center-cut pork chop (extra fat removed)

3 oz. kielbasa, sliced

2 bay leaves

3 c chicken stock (I use Swanson unsalted cooking stock)

3 tsp olive oil, divided

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.

Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.

Remove the meats from the skillet and move them onto a clean plate.

Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Add the mushrooms and sauté for about 2 minutes or until soft.

Add the cabbage and stir-fry for another 2 minutes.

In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.

Make sure to scrape the skillet to get the browned bits.

Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.

Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.

Use two forks to shred the meats into small pieces. Dish out!

Serve and enjoy!

Polish Hunter’s Stew (Bigos)

Rebecca Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Yield: 6 to 8 Servings This Polish Hunter’s Stew is best served with… General Recipes Polish Hunter’s Stew (Bigos) European Print This

Serves: 6-8 Prep Time: 30 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c shredded cabbage
• 1 tsp dried marjoram leaves
• 1/4 lb. sliced cremini mushrooms (2 c)
• 1/4 c tomato paste
• 2 lbs. drained sauerkraut (reserve the juice)
• 1 c (reserved) sauerkraut juice
• 2 large cloves of garlic, minced
• 8 whole allspice berries
• 2 c chopped onion
• 1/4 lb. beef stew meat
• 1/3 lb. boneless center-cut pork chop (extra fat removed)
• 3 oz. kielbasa, sliced
• 2 bay leaves
• 3 c chicken stock (I use Swanson unsalted cooking stock)
• 3 tsp olive oil, divided

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.

Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.

Remove the meats from the skillet and move them onto a clean plate.

Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Add the mushrooms and sauté for about 2 minutes or until soft.

Add the cabbage and stir-fry for another 2 minutes.

In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.

Make sure to scrape the skillet to get the browned bits.

Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.

Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.

Use two forks to shred the meats into small pieces. Dish out!

Serve and enjoy!

Yield: 6 Servings

Beef cooked to perfection for about 3 hours in a delicious sauce! This Authentic Austrian Beef Goulash is total comfort food! You won’t be needing anything else with this amazing dish. Serve it for dinner!

Ingredients:

Clarified butter or vegetable oil

3/4 tsp fine salt

1/2 tbsp caraway seeds or ground caraway seeds (do not substitute cumin)

2 1/4 pounds (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)

4 tbsp (30 grams) sweet Hungarian paprika

1/2 tbsp dried marjoram

1 tbsp (20 grams) tomato paste

1 3/4 pounds (800 grams) of yellow onions

1/2 tbsp vinegar (any will do)

2 bay leaves (optional)

1 tsp hot paprika or a pinch of cayenne pepper (optional)

Directions:

Slice the beef into 2-inch cuts. Remove any fat that covers them.

Slice the onions lengthwise in half after peeling them.

Place a large pot on the stove and turn the heat to medium-high. Add 1 tbsp of clarified butter and allow it to melt.

Add about half of the beef slices into the pot, then sear both sides for about 5 to 10 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the beef.

In the same pot, add another tablespoon of clarified butter and allow it to melt. Add the onions and sauté for about 10 minutes.

Turn the heat down to medium-low, then cook the onions for 15 more minutes or until they caramelize.

Add the paprika, caraway seeds, tomato paste, and marjoram. Stir and cook for about 30 seconds. This will help remove the raw taste of the tomato paste.

Add the vinegar and 1 cup of water, then stir until well incorporated. Simmer the mixture for about 15 minutes.

Add another cup of cold water and stir until well blended. Use an immersion blender for this step.

Put the beef cubes back into the pot together with bay leaves and salt. Give it a good stir. Cover the pot and cook the beef cubes for 3 hours or until fork-tender.

Taste, then add more seasonings if needed.

Serve and enjoy!

Notes:

You can serve the goulash right away but I recommend serving it the next day! Place it in the fridge and reheat it before serving. Thank me later!

Authentic Austrian Beef Goulash

Rebecca Yield: 6 Servings Beef cooked to perfection for about 3 hours in a delicious sauce! This Authentic Austrian Beef Goulash is total comfort food! You won’t be needing anything else… General Recipes Authentic Austrian Beef Goulash European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Clarified butter or vegetable oil
• 3/4 tsp fine salt
• 1/2 tbsp caraway seeds or ground caraway seeds (do not substitute cumin)
• 2 1/4 pounds (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)
• 4 tbsp (30 grams) sweet Hungarian paprika
• 1/2 tbsp dried marjoram
• 1 tbsp (20 grams) tomato paste
• 1 3/4 pounds (800 grams) of yellow onions
• 1/2 tbsp vinegar (any will do)
• 2 bay leaves (optional)
• 1 tsp hot paprika or a pinch of cayenne pepper (optional)

Instructions

Slice the beef into 2-inch cuts. Remove any fat that covers them.

Slice the onions lengthwise in half after peeling them.

Place a large pot on the stove and turn the heat to medium-high. Add 1 tbsp of clarified butter and allow it to melt.

Add about half of the beef slices into the pot, then sear both sides for about 5 to 10 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the beef.

In the same pot, add another tablespoon of clarified butter and allow it to melt. Add the onions and sauté for about 10 minutes.

Turn the heat down to medium-low, then cook the onions for 15 more minutes or until they caramelize.

Add the paprika, caraway seeds, tomato paste, and marjoram. Stir and cook for about 30 seconds. This will help remove the raw taste of the tomato paste.

Add the vinegar and 1 cup of water, then stir until well incorporated. Simmer the mixture for about 15 minutes.

Add another cup of cold water and stir until well blended. Use an immersion blender for this step.

Put the beef cubes back into the pot together with bay leaves and salt. Give it a good stir. Cover the pot and cook the beef cubes for 3 hours or until fork-tender.

Taste, then add more seasonings if needed.

Serve and enjoy!

Notes

You can serve the goulash right away but I recommend serving it the next day! Place it in the fridge and reheat it before serving. Thank me later!