General Recipes

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 15 Servings

This Apple Cranberry Pecan Bundt Cake is perfect to go with a nice hot coffee! You will surely love the amazing texture of this cake. Enjoy!

Ingredients:

1 Fuji apple, cored, peeled, and cubed

1 c buttermilk

3 Eggs

2 ½ c all-purpose flour

¼ tsp salt

1 c pecans, chopped

powdered sugar for decorating

1 ¾ c granulated sugar or cane sugar

¾ c unsalted butter at room temperature softened

2 tsp vanilla extract

2 tsp baking powder

1 c dried cranberries

Directions:

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

In a cup with boiling water, add 1 cup of dried cranberries and soak them.

Add baking powder, salt, and 2 1/2 cups of flour into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add sugar and softened butter. Beat for about 3 minutes or until well blended. Add 2 tsp vanilla extract and 3 eggs, then beat to combine.

Gradually transfer the flour mixture into the bowl with the butter mixture, then beat on a low speed every addition until well blended.

Drain the cranberries and use paper towels to pat them dry. Add them into the batter together with the pecans, and apples. Stir to combine.

Apply cooking spray and sprinkle flour on the inside of a Bundt cake pan.

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

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

Place the pan in the preheated oven and bake the batter for an hour or until done.

Remove the cake from the oven and let it rest for at least 40 minutes at room temperature.

Dust the cake with powdered sugar.

Serve and enjoy!

Nutrition Facts:

Calories 348 Fat 15g 23% | Saturated Fat 6g 38% | Cholesterol 58mg 19% | Sodium 70mg | 3% Potassium 155mg 4% | Carbohydrates 49g 16% | Fiber 1g 4% | Sugar 31g 34% | Protein 4g 8% | Vitamin A 370IU 7% | Vitamin C 0.7mg 1% | Calcium 58mg 6% | Iron 1.4mg 8%

Apple Cranberry Pecan Bundt Cake

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 15 Servings This Apple Cranberry Pecan Bundt Cake is perfect to go… General Recipes Apple Cranberry Pecan Bundt Cake European Print This

Serves: 15 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 348 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Fuji apple, cored, peeled, and cubed
• 1 c buttermilk
• 3 Eggs
• 2 ½ c all-purpose flour
• ¼ tsp salt
• 1 c pecans, chopped
• powdered sugar for decorating
• 1 ¾ c granulated sugar or cane sugar
• ¾ c unsalted butter at room temperature softened
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1 c dried cranberries

Instructions

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

In a cup with boiling water, add 1 cup of dried cranberries and soak them.

Add baking powder, salt, and 2 1/2 cups of flour into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add sugar and softened butter. Beat for about 3 minutes or until well blended. Add 2 tsp vanilla extract and 3 eggs, then beat to combine.

Gradually transfer the flour mixture into the bowl with the butter mixture, then beat on a low speed every addition until well blended.

Drain the cranberries and use paper towels to pat them dry. Add them into the batter together with the pecans, and apples. Stir to combine.

Apply cooking spray and sprinkle flour on the inside of a Bundt cake pan.

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

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

Place the pan in the preheated oven and bake the batter for an hour or until done.

Remove the cake from the oven and let it rest for at least 40 minutes at room temperature.

Dust the cake with powdered sugar.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 8 Servings

This awesome recipe is a must-try! With these simple ingredients, you can make something very delicious for the whole family to enjoy! You are so in for a treat!

Ingredients:

7-8 c of hot water

1 teaspoon Mexican oregano

1 garlic bulb, cut the narrow top off, no need to peel

1-2 teaspoon chili powder

5 bay leaves, dried

8 guajillo chiles, stems cut off and seeds removed

1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)

4 pounds chuck roast, cut into 4 large chunks

2 pounds short ribs (bone-in), or back ribs bone-in

1 teaspoon salt, (adjust to taste)

1 large white onion, dry skins removed, cut in half crosswise

3 tablespoons chicken bouillon

1 teaspoon ground cumin

QUESABIRRIA TACOS:

2 c quesadilla cheese, or any good melting cheese

14-16 white corn tortillas

Directions:

Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.

Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.

Remove and discard any impurities that surface on top.

Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.

Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don’t forget to stir every 40 minutes during the 3 hours of cooking time.

Remove the bay leaves and veggies from the pot.

Slice the meat into large cuts.

Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.

Serve and enjoy!

Notes:

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

If you want to serve it for tacos:

Chop the meat finely.

Grease a skillet and cook both sides of the tortillas in it.

Top each tortilla with chopped meat and cheese. Enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 857 kcal, carbohydrates: 24g, Protein: 77g, fat: 51g, saturated fat: 25g, Cholesterol: 269mg, Sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg

BEST BEEF BIRRIA AND BIRRIA TACOS

Rebecca Prep Time: 20 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 8 Servings This awesome recipe is a must-try! With these… General Recipes BEST BEEF BIRRIA AND BIRRIA TACOS European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 3 hrs 30 mins 3 hrs 30 mins

Nutrition facts: 857 calories 51 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 7-8 c of hot water
• 1 teaspoon Mexican oregano
• 1 garlic bulb, cut the narrow top off, no need to peel
• 1-2 teaspoon chili powder
• 5 bay leaves, dried
• 8 guajillo chiles, stems cut off and seeds removed
• 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
• 4 pounds chuck roast, cut into 4 large chunks
• 2 pounds short ribs (bone-in), or back ribs bone-in
• 1 teaspoon salt, (adjust to taste)
• 1 large white onion, dry skins removed, cut in half crosswise
• 3 tablespoons chicken bouillon
• 1 teaspoon ground cumin
• QUESABIRRIA TACOS:
• 2 c quesadilla cheese, or any good melting cheese
• 14-16 white corn tortillas

Instructions

Add carrots, bay leaves, meat, dried peppers, onion, and garlic into a large pot. Stir just until combined.

Add water to submerge all the ingredients. Stir in salt, chicken bouillon, oregano, and cumin. Turn the heat to high and let the mixture boil.

Remove and discard any impurities that surface on top.

Remove the peppers from the pot and transfer them into a blender. Pulse a few times until pureed. Put it back into the pot together with chili powder. Stir to combine.

Cover the pot with the lid, then simmer the mixture for 3 hours or until the meat is tender. Add more seasonings if you need to. Also, don't forget to stir every 40 minutes during the 3 hours of cooking time.

Remove the bay leaves and veggies from the pot.

Slice the meat into large cuts.

Garnish each serving with freshly chopped cilantro and onions if you are serving it as a stew.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. If you want to serve it for tacos: Chop the meat finely. Grease a skillet and cook both sides of the tortillas in it. Top each tortilla with chopped meat and cheese. Enjoy!

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 6 Servings

With Rice, meat, noodles, and a delicious sauce, this Korean Spicy Pork Bowl is total family comfort food! The pork is marinated for 8 hours! Just imagine how it would taste in those hours of being soaked in a delicious marinade! You have got to try this recipe. It is simply the best!

Ingredients:

1 pound pork loin, roast sliced thin

Marinade:

1 tablespoon grated ginger

5 cloves minced garlic

1/2 tsp pepper

1 pear grated

1 tablespoon sesame oil

1/3 c chopped green onion

1 Fuji apple, grated

1 small onion grated

1 tablespoon sugar

1/2 c soy sauce

1/2 c gochujang

Bowls:

White sesame seeds

Sriracha Mayo found at Walmart

Green onions, sliced

2-3 c cooked white rice

Teriyaki Sauce

1-pound pkg rice noodles prepared according to pkg. directions

Directions:

Add the pork slices inside a large resealable bag.

Combine the rest of the ingredients in a mixing bowl. Transfer it inside the bag with the pork slices. Seal the bag and shake it to coat the pork. Refrigerate for 8 hours or overnight.

Place a large skillet on the stove and turn the heat to medium-high. Add the marinated pork slices together with the marinade into the hot skillet, then cook for a couple of minutes until tender and a bit dry.

To Assemble the Bowls:

Add 1 cup of rice to a serving bowl. Add noodles and slices of pork on top.

Drizzle teriyaki sauce and sriracha mayo on top of the pork slices, followed by freshly chopped green onions and sesame seeds.

Serve and enjoy!

Notes:

Feel free to use any type of meat 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:

Calories: 650 kcal | Carbohydrates: 99g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1268mg | Potassium: 492mg | Fiber: 4g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 9.5mg | Calcium: 51mg | Iron: 2.2mg

Korean Spicy Pork Bowls

Rebecca Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 6 Servings With Rice, meat, noodles, and a delicious sauce, this Korean… General Recipes Korean Spicy Pork Bowls European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 650 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound pork loin, roast sliced thin
• Marinade:
• 1 tablespoon grated ginger
• 5 cloves minced garlic
• 1/2 tsp pepper
• 1 pear grated
• 1 tablespoon sesame oil
• 1/3 c chopped green onion
• 1 Fuji apple, grated
• 1 small onion grated
• 1 tablespoon sugar
• 1/2 c soy sauce
• 1/2 c gochujang
• Bowls:
• White sesame seeds
• Sriracha Mayo found at Walmart
• Green onions, sliced
• 2-3 c cooked white rice
• Teriyaki Sauce
• 1-pound pkg rice noodles prepared according to pkg. directions

Instructions

Add the pork slices inside a large resealable bag.

Combine the rest of the ingredients in a mixing bowl. Transfer it inside the bag with the pork slices. Seal the bag and shake it to coat the pork. Refrigerate for 8 hours or overnight.

Place a large skillet on the stove and turn the heat to medium-high. Add the marinated pork slices together with the marinade into the hot skillet, then cook for a couple of minutes until tender and a bit dry.

To Assemble the Bowls:

Add 1 cup of rice to a serving bowl. Add noodles and slices of pork on top.

Drizzle teriyaki sauce and sriracha mayo on top of the pork slices, followed by freshly chopped green onions and sesame seeds.

Serve and enjoy!

Notes

Feel free to use any type of meat 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: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

The creamy sauce of this dish is just perfect! All the good stuff you would hope for in food is in this one-pan dish! You can enjoy this in just 30 minutes of preparation and cooking time!

Ingredients:

1 tsp Smoked Paprika (for seasoning chicken)

2 tbsp unsalted butter

¼ tsp Salt and Pepper (each for seasoning chicken)

4 Chicken Breasts (boneless & skinless)

Creamy Paprika Sauce:

2 c fresh spinach

4 cloves garlic, minced

1 tbsp flour (sifted)

½ c heavy cream

½ tsp salt

1 tsp fresh lemon juice (juice of squeezed, lemon)

½ c chicken broth (sodium-free)

½ c dry white wine

1 tbsp butter

1 tsp paprika

Directions:

For the Chicken:

Sprinkle salt, paprika, and pepper over the chicken breasts. Toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt. Add the chicken breasts, then cook for about 3 minutes per side or until they turn golden brown. Move them to a clean plate.

For the Creamy Sauce:

In the empty skillet, add another tablespoon of butter and allow it to melt. Add the garlic, then sauté for about a minute or just until aromatic.

Add flour, then whisk and cook for a minute until it turns brown.

Pour in the wine, then scrape the bottom of the skillet to deglaze it. Stir everything to combine.

Add lemon juice, chicken broth, and heavy cream. Stir to combine and simmer for about 2 minutes.

Stir in the spinach, salt, and paprika. Cook for 2 more minutes until the spinach is wilted.

Put the chicken breasts back into the skillet with the sauce, then toss to coat. Simmer for 5 more minutes. Remove from the heat and dish out!

Serve and enjoy!

Nutrition Facts:

Calories 330 | Calories from Fat 180 | Fat 20g31% | Saturated Fat 11g69% | Cholesterol 128mg43% | Sodium 726mg32% | Potassium 624mg18% | Carbohydrates 6g2% | Fiber 1g4% | Protein 25g50% | Vitamin A 2585IU52% | Vitamin C 15.8 mg19% | Calcium 51mg5% | Iron 1.4 mg8%

Chicken and Spinach in Creamy Paprika Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings The creamy sauce of this dish is just perfect! All the good… General Recipes Chicken and Spinach in Creamy Paprika Sauce European Print This

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

Nutrition facts: 330 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp Smoked Paprika (for seasoning chicken)
• 2 tbsp unsalted butter
• ¼ tsp Salt and Pepper (each for seasoning chicken)
• 4 Chicken Breasts (boneless & skinless)
• Creamy Paprika Sauce:
• 2 c fresh spinach
• 4 cloves garlic, minced
• 1 tbsp flour (sifted)
• ½ c heavy cream
• ½ tsp salt
• 1 tsp fresh lemon juice (juice of squeezed, lemon)
• ½ c chicken broth (sodium-free)
• ½ c dry white wine
• 1 tbsp butter
• 1 tsp paprika

Instructions

For the Chicken:

Sprinkle salt, paprika, and pepper over the chicken breasts. Toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt. Add the chicken breasts, then cook for about 3 minutes per side or until they turn golden brown. Move them to a clean plate.

For the Creamy Sauce:

In the empty skillet, add another tablespoon of butter and allow it to melt. Add the garlic, then sauté for about a minute or just until aromatic.

Add flour, then whisk and cook for a minute until it turns brown.

Pour in the wine, then scrape the bottom of the skillet to deglaze it. Stir everything to combine.

Add lemon juice, chicken broth, and heavy cream. Stir to combine and simmer for about 2 minutes.

Stir in the spinach, salt, and paprika. Cook for 2 more minutes until the spinach is wilted.

Put the chicken breasts back into the skillet with the sauce, then toss to coat. Simmer for 5 more minutes. Remove from the heat and dish out!

Serve and enjoy!

 

Prep Time: 10 mins | Chill Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 35 to 40 Servings

The reason why these were called Million Dollar Tortilla Roll-Ups is that they taste luxurious! I kid you not! Well, you just have to try this recipe and taste perfection yourself! With almost 40 servings, these treats are perfect for a party! It will only take you more than 2 hours to prepare these roll-ups! You are so in for a treat. Enjoy!

Ingredients:

5 green onions, chopped

4 (6 inches) large flour tortillas

1/2 c slivered almonds

1 c mayonnaise

3 ounces package of real bacon bits or 1/2 c cooked bacon, crumbled

2 c cheddar cheese, shredded

8 ounces cream cheese, whipped

Directions:

Add all the ingredients into a large mixing bowl aside from the tortillas. Stir everything to combine.

Place a tortilla onto a clean plate, then add about 2 to 3 tbsp each of almond, bacon, and cheese mixture on top. Make sure to arrange them in layers. Roll it up and tighten the sides. Put it onto a plate, then repeat the process with the rest of the ingredients.

Place the rolls in the fridge to chill for about 2 hours.

Remove the tortillas from the fridge, then slice each into small pieces. Put them onto a serving plate.

Top the roll-ups with the rest of the green onion slices to garnish.

Serve and enjoy!

Notes:

Feel free to use small tortillas. Just make sure to reduce the number of ingredients in each tortilla.

You skip chilling these roll-ups if you do not have much time to prepare.

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

You don’t need any dipping sauce for these roll-ups!

Million Dollar Tortilla Roll Ups

Rebecca Prep Time: 10 mins | Chill Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 35 to 40 Servings The reason why these were called Million Dollar… General Recipes Million Dollar Tortilla Roll Ups European Print This

Serves: 34-40 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 green onions, chopped
• 4 (6 inches) large flour tortillas
• 1/2 c slivered almonds
• 1 c mayonnaise
• 3 ounces package of real bacon bits or 1/2 c cooked bacon, crumbled
• 2 c cheddar cheese, shredded
• 8 ounces cream cheese, whipped

Instructions

Add all the ingredients into a large mixing bowl aside from the tortillas. Stir everything to combine.

Place a tortilla onto a clean plate, then add about 2 to 3 tbsp each of almond, bacon, and cheese mixture on top. Make sure to arrange them in layers. Roll it up and tighten the sides. Put it onto a plate, then repeat the process with the rest of the ingredients.

Place the rolls in the fridge to chill for about 2 hours.

Remove the tortillas from the fridge, then slice each into small pieces. Put them onto a serving plate.

Top the roll-ups with the rest of the green onion slices to garnish.

Serve and enjoy!

Notes

Feel free to use small tortillas. Just make sure to reduce the number of ingredients in each tortilla. You skip chilling these roll-ups if you do not have much time to prepare. Place any leftovers in an airtight container, then put them in the fridge. You don't need any dipping sauce for these roll-ups!

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings

This Shepherd’s Pie is one of my favorite foods to serve whenever I have guests over! It is a total crowd-pleaser that everyone is going to love! A must-try recipe indeed!

Ingredients:

Mashed Potato Topping:

¼ c sour cream

salt and pepper, to taste

4 tbsp butter

¼ to ½ c milk

2 lbs. of potatoes, peeled and cut into big chunks

Filling:

2 tbsp flour

½ c beef broth

1 lb. ground beef

2 cloves garlic, minced

½ tsp thyme

2 c frozen peas, carrots, and corn medley

1 tbsp tomato paste

1 tsp rosemary

1 small onion, diced

1 bay leaf

1 tbsp Worcestershire sauce

Directions:

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

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.

Add potatoes into the boiling water, then cook for a few minutes until easily pierced with a fork. Drain and put them into a bowl.

Add salt, pepper, milk, butter, sour cream, and sour cream into the bowl with the potatoes. Mash everything until well incorporated.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown.

Add the onions into the skillet, then sauté for a few minutes until soft. Remove any fat that surfaces.

Stir in 2 cups of frozen veggies and flour, then cook for a few minutes. Stir in tomato paste and cook for another minute to remove the raw taste.

Stir in the bay leaf, rosemary, broth, Worcestershire sauce, and thyme. Simmer the mixture for a few minutes.

Turn the heat down to low and cook for another 10 minutes. Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Throw out the bay leaves.

Add the mashed potatoes over the meat mixture and spread it evenly. Bake for half an hour.

Remove the pie from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Nutrition Facts:

Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg

Shepherd’s Pie

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings This Shepherd’s Pie is one of my favorite foods to… General Recipes Shepherd’s Pie European Print This

Serves: 10 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 261 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mashed Potato Topping:
• ¼ c sour cream
• salt and pepper, to taste
• 4 tbsp butter
• ¼ to ½ c milk
• 2 lbs. of potatoes, peeled and cut into big chunks
• Filling:
• 2 tbsp flour
• ½ c beef broth
• 1 lb. ground beef
• 2 cloves garlic, minced
• ½ tsp thyme
• 2 c frozen peas, carrots, and corn medley
• 1 tbsp tomato paste
• 1 tsp rosemary
• 1 small onion, diced
• 1 bay leaf
• 1 tbsp Worcestershire sauce

Instructions

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

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.

Add potatoes into the boiling water, then cook for a few minutes until easily pierced with a fork. Drain and put them into a bowl.

Add salt, pepper, milk, butter, sour cream, and sour cream into the bowl with the potatoes. Mash everything until well incorporated.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown.

Add the onions into the skillet, then sauté for a few minutes until soft. Remove any fat that surfaces.

Stir in 2 cups of frozen veggies and flour, then cook for a few minutes. Stir in tomato paste and cook for another minute to remove the raw taste.

Stir in the bay leaf, rosemary, broth, Worcestershire sauce, and thyme. Simmer the mixture for a few minutes.

Turn the heat down to low and cook for another 10 minutes. Transfer the mixture to a 9x13-inch baking dish and spread it evenly. Throw out the bay leaves.

Add the mashed potatoes over the meat mixture and spread it evenly. Bake for half an hour.

Remove the pie from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

I could eat this Taco Lasagna all day! It is loaded with our favorite taco flavors! My loved ones could not get enough of this dish that’s why I always make sure to have all the ingredients ready! Anyway, try this recipe now! I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

24 oz. mild Pace salsa

diced tomatoes

green onions

1 Egg

15 oz. ricotta cheese

5 c shredded Mexican-style cheese

1 lb. lean ground beef

2 packages of taco seasoning

sour cream

1 package of lasagna noodles

Directions:

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

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Add the taco seasoning into the skillet, then stir until well combined with the ground beef. Remove the skillet from the stove.

Add ricotta cheese and eggs into a mixing bowl. Whisk until well incorporated.

Place the lasagna noodles into a baking dish. Make sure to cover the entire bottom.

Add ricotta mixture, beef, 1/3 of salsa, and cheese over the noodle. Repeat the process until everything is arranged in layers ending with cheese.

Cover the top of the baking dish with foil. Place it in the preheated oven and bake the lasagna for about 40 minutes.

Remove the taco lasagna from the oven and let it cool to room temperature before serving. Slice into even servings.

Top each slice with sour cream, green onions, and a tomato slice.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Although, I highly doubt that there will be leftovers because this lasagna will be gone in just a few minutes!

Taco Lasagna

Rebecca I could eat this Taco Lasagna all day! It is loaded with our favorite taco flavors! My loved ones could not get enough of this dish that’s why I always… General Recipes Taco Lasagna European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 24 oz. mild Pace salsa
• diced tomatoes
• green onions
• 1 Egg
• 15 oz. ricotta cheese
• 5 c shredded Mexican-style cheese
• 1 lb. lean ground beef
• 2 packages of taco seasoning
• sour cream
• 1 package of lasagna noodles

Instructions

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

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Add the taco seasoning into the skillet, then stir until well combined with the ground beef. Remove the skillet from the stove.

Add ricotta cheese and eggs into a mixing bowl. Whisk until well incorporated.

Place the lasagna noodles into a baking dish. Make sure to cover the entire bottom.

Add ricotta mixture, beef, 1/3 of salsa, and cheese over the noodle. Repeat the process until everything is arranged in layers ending with cheese.

Cover the top of the baking dish with foil. Place it in the preheated oven and bake the lasagna for about 40 minutes.

Remove the taco lasagna from the oven and let it cool to room temperature before serving. Slice into even servings.

Top each slice with sour cream, green onions, and a tomato slice.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Although, I highly doubt that there will be leftovers because this lasagna will be gone in just a few minutes!

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving

You will be amazed by how this Amish Country Casserole could make your dinner extra special! I am so excited to share this recipe with you because I’m sure that you are going to love it! It will only take you less than an hour to prepare and cook this. Enjoy!

Ingredients:

2 teaspoons Garlic, crushed

1 Onion, chopped

1 c Milk, (250 ml / 8.45 fl ounces)

1/2 teaspoon Paprika

1 tablespoon of Olive Oil extra-virgin

500 grams of Pasta, your choice (16 ounces)

600 grams of canned Tomato Soup, condensed (22.6 ounces)

Salt and Black Pepper, to taste

1/2 teaspoon Dried Parsley

750 grams of Lean Ground Beef, (1 1/2 lbs.)

Directions:

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

Apply cooking spray to the inside of a large oven-safe casserole dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes according to the directions provided on the package.

Drain and rinse the noodles with cold water to stop the cooking process and put them back into the pot.

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

Add the garlic and onion, then sauté for 3 minutes or until aromatic and soft.

Stir in the tomato, salt, pepper, mushroom soups, and browned beef into the pot with the noodles to combine.

Transfer the mixture to the prepared casserole dish and spread it evenly. Top with parsley and paprika.

Place the casserole dish in the preheated oven and bake for about 25 to 30 minutes or until done.

Serve and enjoy!

Notes:

You can use egg noodles for this recipe if you prefer.

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

Nutrition Facts:

Calories410 | Total Fat15g | Saturated Fat5g | Trans Fat0g | Unsaturated Fat7g | Cholesterol87mg | Sodium708mg | Carbohydrates32g | Fiber4g | Sugar4g | Protein35g

Amish Country Casserole

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving You will be amazed by how this Amish Country Casserole could make… General Recipes Amish Country Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 410 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 teaspoons Garlic, crushed
• 1 Onion, chopped
• 1 c Milk, (250 ml / 8.45 fl ounces)
• 1/2 teaspoon Paprika
• 1 tablespoon of Olive Oil extra-virgin
• 500 grams of Pasta, your choice (16 ounces)
• 600 grams of canned Tomato Soup, condensed (22.6 ounces)
• Salt and Black Pepper, to taste
• 1/2 teaspoon Dried Parsley
• 750 grams of Lean Ground Beef, (1 1/2 lbs.)

Instructions

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

Apply cooking spray to the inside of a large oven-safe casserole dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes according to the directions provided on the package.

Drain and rinse the noodles with cold water to stop the cooking process and put them back into the pot.

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

Add the garlic and onion, then sauté for 3 minutes or until aromatic and soft.

Stir in the tomato, salt, pepper, mushroom soups, and browned beef into the pot with the noodles to combine.

Transfer the mixture to the prepared casserole dish and spread it evenly. Top with parsley and paprika.

Place the casserole dish in the preheated oven and bake for about 25 to 30 minutes or until done.

Serve and enjoy!

Notes

You can use egg noodles for this recipe if you prefer. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 4 Servings

This recipe was made easy with the use of a crockpot! All you need to do is to toss all the ingredients and cook them! It may take about 6 hours to cook, but I promise you that it is worth the wait! This is a must-try recipe that the whole family is going to enjoy! Serve it over rice, and you have yourself a meal to remember!

Ingredients:

1 thinly sliced green pepper

1 tablespoon sesame oil

1 thinly sliced onion, white or red

1 teaspoon brown sugar

1 teaspoon fresh grated ginger

1 pound thinly sliced sirloin steak

1 tbsp Worcestershire sauce

½ teaspoon crushed red pepper

1 c sliced fresh mushrooms

1 clove, minced garlic

¼ c soy sauce

Directions:

Add the steak, onions, green pepper, and mushrooms to the slow cooker. Stir just until combined.

In a mixing bowl, add the rest of the ingredients and stir everything until well incorporated. Add the mixture on top of the steak and veggies. Make sure to coat them well.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting. Dish out!

Serve over rice. Enjoy!

Notes:

Do not add water because believe me, it will have enough sauce for you!

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

Remove any fat that coats the meat.

Make sure to use thin-sliced meat for this recipe.

I suggest you use a slow cooker liner for easy cleanup.

I always slice the veggies evenly.

Make sure to taste first before adding more seasonings.

You can freeze this pepper steak if you like.

Nutrition Facts:

Calories 345, Calories from Fat 180, Fat 20g31%, Saturated Fat 7g44%, Polyunsaturated Fat 10g, Cholesterol 104mg35%, Sodium 726mg32%, Carbohydrates 8g3%, Fiber 2g8%, Sugar 3g3%, Protein 33g66%

Crockpot Pepper Steak

Rebecca Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 4 Servings This recipe was made easy with the use of a… General Recipes Crockpot Pepper Steak European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 345 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 thinly sliced green pepper
• 1 tablespoon sesame oil
• 1 thinly sliced onion, white or red
• 1 teaspoon brown sugar
• 1 teaspoon fresh grated ginger
• 1 pound thinly sliced sirloin steak
• 1 tbsp Worcestershire sauce
• ½ teaspoon crushed red pepper
• 1 c sliced fresh mushrooms
• 1 clove, minced garlic
• ¼ c soy sauce

Instructions

Add the steak, onions, green pepper, and mushrooms to the slow cooker. Stir just until combined.

In a mixing bowl, add the rest of the ingredients and stir everything until well incorporated. Add the mixture on top of the steak and veggies. Make sure to coat them well.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting. Dish out!

Serve over rice. Enjoy!

Notes

Do not add water because believe me, it will have enough sauce for you! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Remove any fat that coats the meat. Make sure to use thin-sliced meat for this recipe. I suggest you use a slow cooker liner for easy cleanup. I always slice the veggies evenly. Make sure to taste first before adding more seasonings. You can freeze this pepper steak if you like.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 to 8 Servings

All you need for this recipe are these basic ingredients which I’m pretty sure you already have! This One-Pot Cheeseburger Macaroni is loaded with incredible flavors that the whole family is going to love! From the ground beef to the melted cheese, everything about this dish is just perfect! Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1 tsp Worcestershire sauce

1 tsp onion powder

1 tbsp minced garlic

1 tbsp Dijon mustard

A pinch of black pepper, to taste

A pinch of salt, to taste

1 lb. lean ground beef

16 ounces diced tomatoes, drained (optional)

1 tbsp olive oil

2 c shredded cheddar cheese

8 oz uncooked cellentani pasta (or elbows)

parsley, for garnish (optional)

1 c chicken broth

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the garlic, then sauté for about a minute or just until aromatic.

Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Add Dijon mustard, salt, pepper, Worcestershire sauce, and onion powder. Stir everything until well incorporated.

Add the pasta and chicken broth, then stir just until mixed. Let the mixture boil.

Cover the skillet with the lid, then cook the pasta noodles for a few minutes until al dente.

Remove the pan from the heat, then stir in the tomatoes and cheddar cheese to combine.

Put the lid on once again and let the cheese melt completely.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Serving: 1 | Calories: 439cal | Carbohydrates: 33g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 599mg | Sugar: 3g | Fiber: 2g | Calcium: 312mg | Iron: 3mg

One-Pot Cheeseburger Macaroni

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 to 8 Servings All you need for this recipe are these basic ingredients… General Recipes One-Pot Cheeseburger Macaroni European Print This

Serves: 6-8 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 439 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tbsp minced garlic
• 1 tbsp Dijon mustard
• A pinch of black pepper, to taste
• A pinch of salt, to taste
• 1 lb. lean ground beef
• 16 ounces diced tomatoes, drained (optional)
• 1 tbsp olive oil
• 2 c shredded cheddar cheese
• 8 oz uncooked cellentani pasta (or elbows)
• parsley, for garnish (optional)
• 1 c chicken broth1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tbsp minced garlic
• 1 tbsp Dijon mustard
• A pinch of black pepper, to taste
• A pinch of salt, to taste
• 1 lb. lean ground beef
• 16 ounces diced tomatoes, drained (optional)
• 1 tbsp olive oil
• 2 c shredded cheddar cheese
• 8 oz uncooked cellentani pasta (or elbows)
• parsley, for garnish (optional)
• 1 c chicken broth

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the garlic, then sauté for about a minute or just until aromatic.

Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Add Dijon mustard, salt, pepper, Worcestershire sauce, and onion powder. Stir everything until well incorporated.

Add the pasta and chicken broth, then stir just until mixed. Let the mixture boil.

Cover the skillet with the lid, then cook the pasta noodles for a few minutes until al dente.

Remove the pan from the heat, then stir in the tomatoes and cheddar cheese to combine.

Put the lid on once again and let the cheese melt completely.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!