General Recipes

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 1 Loaf

The delicious glaze that coats this bread is what I like the most! It just complements very well the bread itself! You have got to try this recipe. I’m telling you; it is the best!

Ingredients:

1½ c all-purpose flour

½ tsp freshly grated nutmeg

1½ tsp vanilla extract

2 Eggs

½ c sour cream

½ c plus 1 tablespoon brown sugar, divided

½ c butter (8 tbsp)

1 tsp apple pie spice

1 tsp cinnamon

1 tbsp plus 2/3 cup granulated sugar, divided

2 tsp baking powder

2 apples, peeled, cored, and diced (we used Braeburn)

½ c walnuts, chopped small

¼ tsp baking soda

Butter and flour for the 9×5-inch loaf pan

Glaze:

2 tbsp confectioners’ sugar

2 tbsp heavy cream

¼ c brown sugar

1 tbsp butter

Directions:

For the Bread:

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

Coat the inside of a 9×5-inch loaf pan with butter and sprinkle flour in it.

Add cinnamon, nutmeg, and 1/2 cup of brown sugar into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add the apples, 1 tbsp of brown sugar, walnuts, and apple pie spice. Toss the apples to coat.

Add butter and 2/3 cup of granulated sugar to the bowl of a stand mixer. Beat for about a minute until well blended.

Gradually add the eggs and beat every addition until well incorporated. Stir in the vanilla extract until well combined.

In a mixing bowl, add baking soda, flour, and baking powder. Whisk everything until well incorporated.

Transfer the flour mixture together with the sour cream into the bowl of the stand mixer. Beat until well combined.

Transfer 1/2 of the batter into the prepared loaf pan and spread it evenly.

Add 1/2 of the apple mixture over the batter and gently press it towards the batter.

Sprinkle 1/2 of the sugar mixture over the apple mixture layer. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Place the pan in the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it cool completely at room temperature. Remove the bread from the pan.

For the Glaze:

Place a saucepan on the stove and turn the heat to medium. Add cream, butter, and sugar. Whisk thoroughly until well blended. Let the mixture boil.

Remove the pan from the stove, then add the powdered sugar and whisk until well blended. Allow it to cool at room temperature.

Pour the glaze over the cooled cake and spread it evenly.

Serve and enjoy!

Apple Streusel Bread

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 1 Loaf The delicious glaze that coats this bread is what I… General Recipes Apple Streusel Bread European Print This

Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ c all-purpose flour
• ½ tsp freshly grated nutmeg
• 1½ tsp vanilla extract
• 2 Eggs
• ½ c sour cream
• ½ c plus 1 tablespoon brown sugar, divided
• ½ c butter (8 tbsp)
• 1 tsp apple pie spice
• 1 tsp cinnamon
• 1 tbsp plus 2/3 cup granulated sugar, divided
• 2 tsp baking powder
• 2 apples, peeled, cored, and diced (we used Braeburn)
• ½ c walnuts, chopped small
• ¼ tsp baking soda
• Butter and flour for the 9×5-inch loaf pan
• Glaze:
• 2 tbsp confectioners’ sugar
• 2 tbsp heavy cream
• ¼ c brown sugar
• 1 tbsp butter

Instructions

For the Bread:

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

Coat the inside of a 9x5-inch loaf pan with butter and sprinkle flour in it.

Add cinnamon, nutmeg, and 1/2 cup of brown sugar into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add the apples, 1 tbsp of brown sugar, walnuts, and apple pie spice. Toss the apples to coat.

Add butter and 2/3 cup of granulated sugar to the bowl of a stand mixer. Beat for about a minute until well blended.

Gradually add the eggs and beat every addition until well incorporated. Stir in the vanilla extract until well combined.

In a mixing bowl, add baking soda, flour, and baking powder. Whisk everything until well incorporated.

Transfer the flour mixture together with the sour cream into the bowl of the stand mixer. Beat until well combined.

Transfer 1/2 of the batter into the prepared loaf pan and spread it evenly.

Add 1/2 of the apple mixture over the batter and gently press it towards the batter.

Sprinkle 1/2 of the sugar mixture over the apple mixture layer. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Place the pan in the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it cool completely at room temperature. Remove the bread from the pan.

For the Glaze:

Place a saucepan on the stove and turn the heat to medium. Add cream, butter, and sugar. Whisk thoroughly until well blended. Let the mixture boil.

Remove the pan from the stove, then add the powdered sugar and whisk until well blended. Allow it to cool at room temperature.

Pour the glaze over the cooled cake and spread it evenly.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings

This Apple Cake is simply the best! It is packed with delicious flavors that everyone is going to love! The texture in each bite is amazing. Try it now. Enjoy!

Ingredients:

1 c All Purpose Flour 120g

1 teaspoon Baking Powder

2 large eggs

½ c Unsalted Butter 110 grams

⅛ teaspoon Salt

My 1 c measures 240 ml

2 teaspoons Vanilla Extract

2 Apples (peeled and chopped) I used a gala variety

½ c Sugar 100g

1½ tablespoons Sugar for sprinkling over cake

2 tablespoons Rum, optional

Directions:

Prepare the oven and preheat it to 356 degrees F or 180 degrees C.

Apply cooking spray to the inside of an 18-cm cake pan, then sprinkle flour in it.

In a mixing bowl, add baking powder, flour, and salt. Whisk everything until well incorporated.

In another mixing bowl, add vanilla, butter, and sugar. Beat a few times until the texture becomes smooth. Gradually add the eggs and beat every addition until well blended.

Transfer the flour mixture together with the rum into the bowl with the butter mixture. Beat until well incorporated.

Stir in the apple slices until well combined.

Transfer the batter to the prepared cake pan and spread it evenly.

Dust 2 tablespoons of sugar on top of the batter.

Place the cake pan in the preheated oven and bake the batter for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool at room temperature before serving.

Slice the cake into even servings.

Serve and enjoy!

Notes:

Feel free to use pears in exchange for apples if you prefer.

Make sure to beat the sugar and butter well for the best texture. Although, do not over-mix it.

I highly recommend using fresh apples. They will taste amazing!

Nutrition Facts:

Calories 279 | Calories from Fat 117 | Fat 13g20% | Saturated Fat 8g50% | Cholesterol 77mg26% | Sodium 66mg3% | Carbohydrates 35g12% | Fiber 2g8% | Sugar 22g24% | Protein 3g6%

Apple Cake Recipe | Classic French Apple Cake Recipe

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings This Apple Cake is simply the best! It is packed with delicious… General Recipes Apple Cake Recipe | Classic French Apple Cake Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 279 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c All Purpose Flour 120g
• 1 teaspoon Baking Powder
• 2 large eggs
• ½ c Unsalted Butter 110 grams
• ⅛ teaspoon Salt
• My 1 c measures 240 ml
• 2 teaspoons Vanilla Extract
• 2 Apples (peeled and chopped) I used a gala variety
• ½ c Sugar 100g
• 1½ tablespoons Sugar for sprinkling over cake
• 2 tablespoons Rum, optional

Instructions

Prepare the oven and preheat it to 356 degrees F or 180 degrees C.

Apply cooking spray to the inside of an 18-cm cake pan, then sprinkle flour in it.

In a mixing bowl, add baking powder, flour, and salt. Whisk everything until well incorporated.

In another mixing bowl, add vanilla, butter, and sugar. Beat a few times until the texture becomes smooth. Gradually add the eggs and beat every addition until well blended.

Transfer the flour mixture together with the rum into the bowl with the butter mixture. Beat until well incorporated.

Stir in the apple slices until well combined.

Transfer the batter to the prepared cake pan and spread it evenly.

Dust 2 tablespoons of sugar on top of the batter.

Place the cake pan in the preheated oven and bake the batter for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool at room temperature before serving.

Slice the cake into even servings.

Serve and enjoy!

Notes

Feel free to use pears in exchange for apples if you prefer. Make sure to beat the sugar and butter well for the best texture. Although, do not over-mix it. I highly recommend using fresh apples. They will taste amazing!

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings

I am so excited to share this recipe with you today! This Buttermilk Blueberry Breakfast Cake is something that the whole family is going to love! The combination of all the flavors is just perfect! Surprise everyone with this one-of-a-kind cake. Enjoy!

Ingredients:

2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)

2 teaspoons baking powder

1 teaspoon kosher salt (I like 1.25 teaspoons)

zest from 1 large lemon

1 Egg, room temperature

2 c fresh blueberries, picked over

½ c buttermilk

1 teaspoon vanilla

½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature

1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)

Directions:

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

Add sugar (minus 1 tbsp for later use) and lemon zest into the bowl of a stand mixer. Beat until well incorporated.

Add vanilla and egg, then beat again until well incorporated.

In another bowl, add 1/4 cup of flour and blueberries. Toss to coat.

In another bowl, add the rest of the flour, salt, and salt. Whisk to combine.

Transfer 1/2 of the flour mixture into the bowl with the batter and stir to combine. Stir in the buttermilk, blueberries, and flour.

Apply cooking spray to the inside of an 8-inch square baking pan. You can also line it with parchment paper if you prefer.

Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved sugar on top.

Place in the preheated oven and bake for about 35 to 45 minutes or until done.

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

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

You can make this the night before. Just cover the batter and place it in the fridge. Bake it the next day.

Make sure not to use frozen berries. They should be thawed completely.

Buttermilk Blueberry Breakfast Cake

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings I am so excited to share this recipe with you… General Recipes Buttermilk Blueberry Breakfast Cake European Print This

Serves: 12-16 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (I like 1.25 teaspoons)
• zest from 1 large lemon
• 1 Egg, room temperature
• 2 c fresh blueberries, picked over
• ½ c buttermilk
• 1 teaspoon vanilla
• ½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
• 1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)

Instructions

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

Add sugar (minus 1 tbsp for later use) and lemon zest into the bowl of a stand mixer. Beat until well incorporated.

Add vanilla and egg, then beat again until well incorporated.

In another bowl, add 1/4 cup of flour and blueberries. Toss to coat.

In another bowl, add the rest of the flour, salt, and salt. Whisk to combine.

Transfer 1/2 of the flour mixture into the bowl with the batter and stir to combine. Stir in the buttermilk, blueberries, and flour.

Apply cooking spray to the inside of an 8-inch square baking pan. You can also line it with parchment paper if you prefer.

Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved sugar on top.

Place in the preheated oven and bake for about 35 to 45 minutes or until done.

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

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. You can make this the night before. Just cover the batter and place it in the fridge. Bake it the next day. Make sure not to use frozen berries. They should be thawed completely.

Prep Time: 10 mins | Cook Time: 10 hrs | Total Time: 10 hrs 10 mins | Yield: 6 Servings

This Fall-Apart Pot Roast in Crock Pot is total comfort food! 10 hours of cooking time is so worth it once you bite your teeth into it! It is packed with incredible flavors that everyone is going to love. Try this recipe now!

Ingredients:

For the roast

2 1-ounce packets of onion soup mix

2 lbs. carrots, peeled and chopped into chunks

1/2 tsp dried thyme

1 bay leaf

3 to 4 lbs. chuck roast

1 & 1/2 tsp Better Than Bouillon Beef Base

1 & 1/2 c water

1 tbsp oil, optional (for browning)

salt and pepper, copious amounts

For the gravy

2 tsp Better Than Bouillon Beef Base

1/3 to 1/2 c flour

2-3 c of drippings from the meat

salt and pepper to taste

1-2 c COLD water

2 tbsp butter, optional

Directions:

Sprinkle 2 tsp of salt and pepper over the roast, then rub it until all sides are coated.

Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the roast into the hot skillet, then sear each side for about 3 minutes or until brown. Move it into a 6-quart slow cooker.

In the same skillet, add the beef base and water. Stir until well blended. Transfer it to the slow cooker over the roast.

Add bay leaves, thyme, and 2 packs of onion soup. Rub the roast to coat.

Cover and seal the slow cooker, then cook the roast for about 8 to 10 hours on a low setting or 4 to 5 hours on a high setting.

Three hours before the cooking time ends, add the carrots and cook for the remainder of the cooking time. Use two forks to shred the roast into small pieces.

Serve with the cooked carrots. Enjoy!

For the Gravy:

Get the fat from the drippings with a fat separator. Transfer it to a saucepan.

Place the pan on the stove and turn the heat to high. Allow it to boil.

Mix 2 cups of cold water and flour, then gradually add it to the pan. Add the beef base as well and let it boil.

Simmer for 5 minutes until the texture becomes thick. Stir in the butter until melted.

Nutrition Facts:

Serving: 1 cup, Calories: 551 kcal, carbohydrates: 20 g, Protein: 46 g, fat: 33 g, saturated fat: 14 g, polyunsaturated fat: 3 g, monounsaturated fat: 16 g, trans fat: 2 g, Cholesterol: 167 mg, Sodium: 364 mg, potassium: 1250 mg, fiber: 4 g, sugar: 7 g, vitamin a: 25409iu, vitamin c: 9 mg, calcium: 96 mg, iron: 6 mg

The Easiest Fall-Apart Pot Roast in Crock Pot (Slow Cooker)

Rebecca Prep Time: 10 mins | Cook Time: 10 hrs | Total Time: 10 hrs 10 mins | Yield: 6 Servings This Fall-Apart Pot Roast in Crock Pot is total comfort… General Recipes The Easiest Fall-Apart Pot Roast in Crock Pot (Slow Cooker) European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 10 hrs 10 hrs

Nutrition facts: 551 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the roast
• 2 1-ounce packets of onion soup mix
• 2 lbs. carrots, peeled and chopped into chunks
• 1/2 tsp dried thyme
• 1 bay leaf
• 3 to 4 lbs. chuck roast
• 1 & 1/2 tsp Better Than Bouillon Beef Base
• 1 & 1/2 c water
• 1 tbsp oil, optional (for browning)
• salt and pepper, copious amounts
• For the gravy
• 2 tsp Better Than Bouillon Beef Base
• 1/3 to 1/2 c flour
• 2-3 c of drippings from the meat
• salt and pepper to taste
• 1-2 c COLD water
• 2 tbsp butter, optional

Instructions

Sprinkle 2 tsp of salt and pepper over the roast, then rub it until all sides are coated.

Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the roast into the hot skillet, then sear each side for about 3 minutes or until brown. Move it into a 6-quart slow cooker.

In the same skillet, add the beef base and water. Stir until well blended. Transfer it to the slow cooker over the roast.

Add bay leaves, thyme, and 2 packs of onion soup. Rub the roast to coat.

Cover and seal the slow cooker, then cook the roast for about 8 to 10 hours on a low setting or 4 to 5 hours on a high setting.

Three hours before the cooking time ends, add the carrots and cook for the remainder of the cooking time. Use two forks to shred the roast into small pieces.

Serve with the cooked carrots. Enjoy!

For the Gravy:

Get the fat from the drippings with a fat separator. Transfer it to a saucepan.

Place the pan on the stove and turn the heat to high. Allow it to boil.

Mix 2 cups of cold water and flour, then gradually add it to the pan. Add the beef base as well and let it boil.

Simmer for 5 minutes until the texture becomes thick. Stir in the butter until melted.

Total Time: 1 hr 20 mins | Yield: 4 Servings

This French Onion Soup is incredibly delicious! You don’t need to worry about leftovers because I know that there won’t be any! This will be gone in just minutes after serving! Try this recipe now, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

1/4 c dry sherry

5 c beef stock

1 stick (4 oz.) of unsalted butter

8 slices Gruyere cheese (or Swiss) plus 1 c grated Gruyere cheese

1 tbsp all-purpose flour

2 c croutons

6 sprigs of fresh thyme

6 c thinly sliced Vidalia or Spanish onions

Kosher salt and freshly cracked black pepper

Directions:

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

Add the onions, a bit of water, salt, and pepper. Let the mixture simmer while stirring. Turn the heat down if the onions cook fast. You should cook them for about 15 minutes or until caramelized.

Sprinkle the flour, then whisk and cook for about 3 minutes to remove the raw taste.

Pour in the beef stock, then stir until well blended. Simmer everything for 35 minutes.

Prepare the broiler and preheat it.

In the pot, add thyme and stir until well blended with the soup. Let it simmer for another 5 minutes. Taste, then add more salt and pepper if necessary. Discard the herbs from the soup.

Dish out the soup into serving crocks, then top each with 2 slices of cheese, croutons, and shredded Gruyere.

Place the crocks in the preheated broiler and cook the cheese for a few minutes until golden brown.

Remove from the broiler and allow the soup to rest for a few minutes before serving.

Serve warm. Enjoy!

French Onion Soup

Rebecca Total Time: 1 hr 20 mins | Yield: 4 Servings This French Onion Soup is incredibly delicious! You don’t need to worry about leftovers because I know that there won’t… General Recipes French Onion Soup European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c dry sherry
• 5 c beef stock
• 1 stick (4 oz.) of unsalted butter
• 8 slices Gruyere cheese (or Swiss) plus 1 c grated Gruyere cheese
• 1 tbsp all-purpose flour
• 2 c croutons
• 6 sprigs of fresh thyme
• 6 c thinly sliced Vidalia or Spanish onions
• Kosher salt and freshly cracked black pepper

Instructions

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

Add the onions, a bit of water, salt, and pepper. Let the mixture simmer while stirring. Turn the heat down if the onions cook fast. You should cook them for about 15 minutes or until caramelized.

Sprinkle the flour, then whisk and cook for about 3 minutes to remove the raw taste.

Pour in the beef stock, then stir until well blended. Simmer everything for 35 minutes.

Prepare the broiler and preheat it.

In the pot, add thyme and stir until well blended with the soup. Let it simmer for another 5 minutes. Taste, then add more salt and pepper if necessary. Discard the herbs from the soup.

Dish out the soup into serving crocks, then top each with 2 slices of cheese, croutons, and shredded Gruyere.

Place the crocks in the preheated broiler and cook the cheese for a few minutes until golden brown.

Remove from the broiler and allow the soup to rest for a few minutes before serving.

Serve warm. Enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 to 8 Servings

This lasagna is ready in just an hour! If you want an easy recipe to try for dinner tonight, then this is the best option! You will be amazed at how delicious this is. Enjoy!

Ingredients:

1 (24 to 25 oz.) jar marinara sauce

3 c water, divided

1 c whole-milk ricotta cheese

1 1/2 lbs. lean ground beef

4 oz. part-skim mozzarella cheese

2 tbsp fresh parsley leaves

2 tbsp tomato paste

1 tbsp dried Italian seasoning

1/2 to 1 tsp red pepper flakes

3 cloves garlic, minced

10 oz. dried lasagna noodles (about 11), broken

2 tbsp olive oil

1/2 c grated Parmesan cheese

2 tsp kosher salt, divided

1 small yellow onion, diced

1/2 tsp freshly ground black pepper, divided

Directions:

Press the “Sauté” button on your Instant Pot. Add 2 tbsp of olive oil and allow it to become hot.

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the minced garlic and onion slices, then sauté for about 5 minutes or until aromatic and soft.

Put in 2 tbsp of tomato paste, then stir and cook for about a minute to remove the raw taste. Sprinkle pepper, salt, Italian seasoning, and red pepper flakes. Stir until well combined.

Pour in 2 cups of water and 1 jar of marinara sauce. Scrape the bottom of the pot to deglaze it. Stir everything until well blended.

Place the broken noodles over the sauce and press them slowly. Add the rest of the water and stir just until mixed. Make sure to submerge the noodles entirely.

Cover and seal the Instant Pot, then cook for about 5 minutes on a high setting.

In a mixing bowl, add 1/2 cup of grated Parmesan cheese and 1 cup of ricotta cheese. Stir until well combined.

Let the pressure in the pot release naturally for about 10 minutes.

Add the ricotta mixture on top, followed by the mozzarella cheese. Cover the pot and allow the cheese to melt. This usually takes about 10 minutes. Dish out.

Sprinkle freshly chopped parsley over each serving to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.

Instant Pot Lasagna

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 to 8 Servings This lasagna is ready in just an hour! If you… General Recipes Instant Pot Lasagna European Print This

Serves: 6-8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (24 to 25 oz.) jar marinara sauce
• 3 c water, divided
• 1 c whole-milk ricotta cheese
• 1 1/2 lbs. lean ground beef
• 4 oz. part-skim mozzarella cheese
• 2 tbsp fresh parsley leaves
• 2 tbsp tomato paste
• 1 tbsp dried Italian seasoning
• 1/2 to 1 tsp red pepper flakes
• 3 cloves garlic, minced
• 10 oz. dried lasagna noodles (about 11), broken
• 2 tbsp olive oil
• 1/2 c grated Parmesan cheese
• 2 tsp kosher salt, divided
• 1 small yellow onion, diced
• 1/2 tsp freshly ground black pepper, divided

Instructions

Press the "Sauté" button on your Instant Pot. Add 2 tbsp of olive oil and allow it to become hot.

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the minced garlic and onion slices, then sauté for about 5 minutes or until aromatic and soft.

Put in 2 tbsp of tomato paste, then stir and cook for about a minute to remove the raw taste. Sprinkle pepper, salt, Italian seasoning, and red pepper flakes. Stir until well combined.

Pour in 2 cups of water and 1 jar of marinara sauce. Scrape the bottom of the pot to deglaze it. Stir everything until well blended.

Place the broken noodles over the sauce and press them slowly. Add the rest of the water and stir just until mixed. Make sure to submerge the noodles entirely.

Cover and seal the Instant Pot, then cook for about 5 minutes on a high setting.

In a mixing bowl, add 1/2 cup of grated Parmesan cheese and 1 cup of ricotta cheese. Stir until well combined.

Let the pressure in the pot release naturally for about 10 minutes.

Add the ricotta mixture on top, followed by the mozzarella cheese. Cover the pot and allow the cheese to melt. This usually takes about 10 minutes. Dish out.

Sprinkle freshly chopped parsley over each serving to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.

Prep Time: 2 mins | Cook Time: 2 mins | Pressure Time: 10 mins | Total Time: 14 Min | Yield: 6 Servings

This dish is both delicious and easy! All you need are these simple ingredients which I’m pretty sure you already have! The best thing about this is that it is ready in just about 15 minutes! With the help of the Instant Pot, this recipe was made easy for sure! Try it now!

Ingredients:

2 lbs. of potatoes, cubed

1 c chicken stock

32 oz. canned green beans, drained

1 tsp olive oil

1 tsp Cajun seasoning

1 lb. smoked sausage, sliced into ½ inch pieces

1 tbsp minced onion, optional

Directions:

Press the “Sauté” button on the Instant Pot. Add olive oil and allow it to become hot.

Add the sausage, minced garlic, and onion. Stir and cook for about 3 minutes or until crumbly and aromatic. Turn off the Instant Pot.

Pour in the chicken stock, then deglaze the pot by scraping the bottom to get the browned bits.

Place the potatoes over the sausage followed by the Cajun seasoning and drained green beans.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about 2 minutes on a high setting.

Allow the pressure to release naturally for a few minutes.

Stir everything until well incorporated.

Serve and enjoy!

Notices:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

For a 6-quart Instant Pot, add about 1 cup of chicken stock. 1 1/2 cups for an 8-quart Instant Pot.

Feel free to use pre-cooked kielbasa for this recipe instead of smoked sausage.

You can mix 1/4 tsp paprika, 1/4 tsp garlic powder, and 1/2 tsp salt in exchange for Cajun seasoning.

Nutrition Facts:

Calories: 384 kcal | Carbohydrates: 33g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 723mg | Potassium: 1136mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 7mg

Instant Pot Smoked Sausage and Potatoes with Green Beans

Rebecca Prep Time: 2 mins | Cook Time: 2 mins | Pressure Time: 10 mins | Total Time: 14 Min | Yield: 6 Servings This dish is both delicious and easy!… General Recipes Instant Pot Smoked Sausage and Potatoes with Green Beans European Print This

Serves: 6 Prep Time: 2 mins Cooking Time: 2 mins 2 mins

Nutrition facts: 384 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs. of potatoes, cubed
• 1 c chicken stock
• 32 oz. canned green beans, drained
• 1 tsp olive oil
• 1 tsp Cajun seasoning
• 1 lb. smoked sausage, sliced into ½ inch pieces
• 1 tbsp minced onion, optional

Instructions

Press the "Sauté" button on the Instant Pot. Add olive oil and allow it to become hot.

Add the sausage, minced garlic, and onion. Stir and cook for about 3 minutes or until crumbly and aromatic. Turn off the Instant Pot.

Pour in the chicken stock, then deglaze the pot by scraping the bottom to get the browned bits.

Place the potatoes over the sausage followed by the Cajun seasoning and drained green beans.

Cover and seal the Instant Pot, then press the "Pressure Cook" button and cook for about 2 minutes on a high setting.

Allow the pressure to release naturally for a few minutes.

Stir everything until well incorporated.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again. For a 6-quart Instant Pot, add about 1 cup of chicken stock. 1 1/2 cups for an 8-quart Instant Pot. Feel free to use pre-cooked kielbasa for this recipe instead of smoked sausage. You can mix 1/4 tsp paprika, 1/4 tsp garlic powder, and 1/2 tsp salt in exchange for Cajun seasoning.

Prep Time: 10 mins | Cook Time: 6 mins | Inactive Time: 20 mins | Total Time: 36 mins | Yield: 4 Servings

This recipe was made easy with the use of an Instant Pot! Chicken, rice, and eggs in one serving? It doesn’t get any better than that! You can eat this pretty much any time of the day. Enjoy!

Ingredients:

1 1/2 c uncooked jasmine rice, rinsed very well until water runs clear

1-pound uncooked chicken breast, 1/2-inch dice

1/2 c frozen peas, thawed

3-4 tbsp soy sauce or wheat-free tamari (adjust to taste)

2 tsp vegetable oil, divided

1 c diced carrots

3 cloves garlic, minced

1 tsp sesame oil

1 1/4 c chicken broth

2 Eggs, whisked

FOR GARNISH

hot sauce, and sriracha pair well (optional)

sliced green onion (optional)

Directions:

Press the “Sauté” button on the Instant Pot. Add 1 tsp of vegetable oil and allow it to become hot.

Add the beaten eggs, then scramble for a few minutes. Use a spatula to scramble them. Move them to a clean plate.

Add 1 tbsp of vegetable oil and allow it to become hot again. Add the garlic, then saute for about a minute or just until aromatic.

Turn off the “Sauté”, then add a bit of chicken broth and deglaze the pot by scraping the bottom of it.

Add the rice, chicken slices, carrots, and the rest of the chicken broth. Make sure to cover the rice entirely with the broth. Also, do not stir.

Cover and seal the Instant Pot, then press the “Manual Pressure” button and cook for about 3 minutes. Let the pressure release naturally for about 10 minutes.

Add sesame oil and soy sauce, then stir everything until the rice is completely coated.

Stir in the scrambled eggs and peas until well incorporated.

Garnish each serving with your preferred herbs.

Serve and enjoy!

Notes:

Make sure to rinse the rice well with water to remove extra starch.

Leftovers should be kept in the fridge.

Always use good quality rice for this recipe.

Instant Pot Chicken Fried Rice

Rebecca Prep Time: 10 mins | Cook Time: 6 mins | Inactive Time: 20 mins | Total Time: 36 mins | Yield: 4 Servings This recipe was made easy with the… General Recipes Instant Pot Chicken Fried Rice European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 6 mins 6 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c uncooked jasmine rice, rinsed very well until water runs clear
• 1-pound uncooked chicken breast, 1/2-inch dice
• 1/2 c frozen peas, thawed
• 3-4 tbsp soy sauce or wheat-free tamari (adjust to taste)
• 2 tsp vegetable oil, divided
• 1 c diced carrots
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1 1/4 c chicken broth
• 2 Eggs, whisked
• FOR GARNISH
• hot sauce, and sriracha pair well (optional)
• sliced green onion (optional)

Instructions

Press the "Sauté" button on the Instant Pot. Add 1 tsp of vegetable oil and allow it to become hot.

Add the beaten eggs, then scramble for a few minutes. Use a spatula to scramble them. Move them to a clean plate.

Add 1 tbsp of vegetable oil and allow it to become hot again. Add the garlic, then saute for about a minute or just until aromatic.

Turn off the "Sauté", then add a bit of chicken broth and deglaze the pot by scraping the bottom of it.

Add the rice, chicken slices, carrots, and the rest of the chicken broth. Make sure to cover the rice entirely with the broth. Also, do not stir.

Cover and seal the Instant Pot, then press the "Manual Pressure" button and cook for about 3 minutes. Let the pressure release naturally for about 10 minutes.

Add sesame oil and soy sauce, then stir everything until the rice is completely coated.

Stir in the scrambled eggs and peas until well incorporated.

Garnish each serving with your preferred herbs.

Serve and enjoy!

Notes

Make sure to rinse the rice well with water to remove extra starch. Leftovers should be kept in the fridge. Always use good quality rice for this recipe.

Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Yield: 6 to 8 Servings

This Italian Sausage & Cheese Baked Manicotti is such a delicious dish to serve for lunch or dinner! The amazing flavors in each bite of this will surely satisfy everyone! Ready in just about an hour, this recipe is surely a must-try!

Ingredients:

1 Egg, slightly beaten

1/2 tsp garlic powder

1.25 pounds Italian sausage

2 c chopped fresh spinach

8 ounces manicotti pasta tubes

1 24-ounces jar of spaghetti sauce

8 ounces mozzarella, shredded (divided)

1/2 tsp salt

1 onion, finely diced

3/4 c freshly grated Parmesan cheese (divided)

1/2 tsp pepper

Directions:

Refer to the directions provided on the package of the manicotti on how to cook it. Drain and set aside.

Remove the inside of the sausages from their casings.

Place a skillet on the stove and turn the heat to medium-high. Add the sausage, then cook for a few minutes until crumbly and brown.

Add the onion and sauté for a few minutes until soft.

Stir in the spinach and cook for a few minutes until wilted completely. Discard any accumulated fat from the skillet.

Remove the skillet from the heat and let the sausage mixture cool for a few minutes.

Add egg, salt, pepper, garlic powder, 1/2 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Stir everything until well incorporated.

Apply cooking spray to the inside of a 13×9-inch baking dish.

Add 1/2 cup of the spaghetti sauce to the bottom of the prepared baking dish and spread it evenly.

Stuff each manicotti with the sausage mixture. Lay them into the prepared baking dish and arrange them in a single layer.

Spread the rest of the sauce over the manicotti. Make sure to cover them well.

Cover the baking dish with foil.

Prepare the oven and preheat it to 375 degrees F.

Place the baking dish in the preheated oven and bake the Italian Sausage & Cheese Baked Manicotti for about 35 minutes.

Remove the foil cover, then scatter the rest of the mozzarella cheese on top. Bake for another 20 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for at least 15 minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to use your preferred type of sausage for this recipe.

Leftovers should be kept in the fridge.

Italian Sausage & Cheese Baked Manicotti

Rebecca Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Yield: 6 to 8 Servings This Italian Sausage & Cheese Baked Manicotti is… General Recipes Italian Sausage & Cheese Baked Manicotti European Print This

Serves: 6-8 Prep Time: 20 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg, slightly beaten
• 1/2 tsp garlic powder
• 1.25 pounds Italian sausage
• 2 c chopped fresh spinach
• 8 ounces manicotti pasta tubes
• 1 24-ounces jar of spaghetti sauce
• 8 ounces mozzarella, shredded (divided)
• 1/2 tsp salt
• 1 onion, finely diced
• 3/4 c freshly grated Parmesan cheese (divided)
• 1/2 tsp pepper

Instructions

Refer to the directions provided on the package of the manicotti on how to cook it. Drain and set aside.

Remove the inside of the sausages from their casings.

Place a skillet on the stove and turn the heat to medium-high. Add the sausage, then cook for a few minutes until crumbly and brown.

Add the onion and sauté for a few minutes until soft.

Stir in the spinach and cook for a few minutes until wilted completely. Discard any accumulated fat from the skillet.

Remove the skillet from the heat and let the sausage mixture cool for a few minutes.

Add egg, salt, pepper, garlic powder, 1/2 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Stir everything until well incorporated.

Apply cooking spray to the inside of a 13x9-inch baking dish.

Add 1/2 cup of the spaghetti sauce to the bottom of the prepared baking dish and spread it evenly.

Stuff each manicotti with the sausage mixture. Lay them into the prepared baking dish and arrange them in a single layer.

Spread the rest of the sauce over the manicotti. Make sure to cover them well.

Cover the baking dish with foil.

Prepare the oven and preheat it to 375 degrees F.

Place the baking dish in the preheated oven and bake the Italian Sausage & Cheese Baked Manicotti for about 35 minutes.

Remove the foil cover, then scatter the rest of the mozzarella cheese on top. Bake for another 20 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for at least 15 minutes at room temperature.

Serve and enjoy!

Notes

Feel free to use your preferred type of sausage for this recipe. Leftovers should be kept in the fridge.

Prep Time: 40 mins | Cook Time: 20 mins | Chill Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 28 Servings

You will surely love this Cannoli! It has a sweet filling that is very addicting! Each bite is just packed with delicious flavors. Enjoy!

Ingredients:

Shells

Vegetable oil or shortening, for frying (about 8 c)

1 large Egg

1 Egg white

3 tablespoons (43 grams) unsalted butter, diced into small pieces

1/4 teaspoon salt

1/3 c marsala wine, then more as needed

1 3/4 c (250 grams) unbleached all-purpose flour (scoop and level to measure)

1 1/2 tablespoons (18 grams) of granulated sugar

Filling

1/4 teaspoon ground cinnamon

3/4 c (126 grams) mini chocolate chips

32 ounces whole milk ricotta, strained

Chopped unsalted pistachios, optional

1 1/2 c (180 grams) powdered sugar

Directions:

Cannoli Shells:

Add salt, sugar, and flour to a food processor. Pulse for about 10 minutes.

Add the butter, then pulse again until the texture of the mixture becomes smooth.

Add the egg and marsala, then pulse again until well incorporated and forms into a dough.

Add oil to the inside of a bowl, then place the dough in it. Cover and allow it to rise for 30 minutes to 2 hours on the counter.

Place a large pot on the stove and turn the heat to about 355 degrees F. Add 1 1/2 inches of vegetable oil and allow it to become hot.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out into a thin piece.

Slice the dough into circles with a 4-inch cookie cutter. Coat each cannoli foil with oil, then wrap each dough around it.

Add them to the hot oil and fry for about 2 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain oil.

Remove each shell from the cannoli form. Let them rest for a few minutes at room temperature. Fill each cannoli with the fillings.

To Make the Cannoli Filling:

Add cinnamon, chocolate chips, strained ricotta, chocolate chips, and powdered sugar into a mixing bowl. Stir everything until well blended.

Move the mixture inside a piping bag. Fill each cannoli with it.

Notes:

Feel free to use sweet or dry marsala wine for this recipe.

You can use 1 cup of granulated sugar instead of powdered sugar.

Nutrition Facts:

Calories 182 | Calories from Fat 90 | Fat 10g15% | Saturated Fat 7g44% | Cholesterol 28mg9% | Sodium 55mg2% | Potassium 49mg1% | Carbohydrates 18g6% | Fiber 1g4% | Sugar 10g11% | Protein 5g10% | Vitamin A 204IU4% | Calcium 75mg8% | Iron 1mg6%

Cannoli

Rebecca Prep Time: 40 mins | Cook Time: 20 mins | Chill Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 28 Servings You will surely love this… General Recipes Cannoli European Print This

Serves: 28 Prep Time: 40 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 182 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Shells
• Vegetable oil or shortening, for frying (about 8 c)
• 1 large Egg
• 1 Egg white
• 3 tablespoons (43 grams) unsalted butter, diced into small pieces
• 1/4 teaspoon salt
• 1/3 c marsala wine, then more as needed
• 1 3/4 c (250 grams) unbleached all-purpose flour (scoop and level to measure)
• 1 1/2 tablespoons (18 grams) of granulated sugar
• Filling
• 1/4 teaspoon ground cinnamon
• 3/4 c (126 grams) mini chocolate chips
• 32 ounces whole milk ricotta, strained
• Chopped unsalted pistachios, optional
• 1 1/2 c (180 grams) powdered sugar

Instructions

Cannoli Shells:

Add salt, sugar, and flour to a food processor. Pulse for about 10 minutes.

Add the butter, then pulse again until the texture of the mixture becomes smooth.

Add the egg and marsala, then pulse again until well incorporated and forms into a dough.

Add oil to the inside of a bowl, then place the dough in it. Cover and allow it to rise for 30 minutes to 2 hours on the counter.

Place a large pot on the stove and turn the heat to about 355 degrees F. Add 1 1/2 inches of vegetable oil and allow it to become hot.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out into a thin piece.

Slice the dough into circles with a 4-inch cookie cutter. Coat each cannoli foil with oil, then wrap each dough around it.

Add them to the hot oil and fry for about 2 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain oil.

Remove each shell from the cannoli form. Let them rest for a few minutes at room temperature. Fill each cannoli with the fillings.

To Make the Cannoli Filling:

Add cinnamon, chocolate chips, strained ricotta, chocolate chips, and powdered sugar into a mixing bowl. Stir everything until well blended.

Move the mixture inside a piping bag. Fill each cannoli with it.

Notes

Feel free to use sweet or dry marsala wine for this recipe. You can use 1 cup of granulated sugar instead of powdered sugar.