Main Dish Recipes

When I became a mom I noticed that my online searches changed from fashion to recipes. I have saved a lot of recipes in my Pinterest account. Some of them I already tried, while the others are on my list to try very soon. But today we’ll talk about this no-bake coconut pecan praline cookies. When I saw it I just got to try it because I know that my daughter will love it. These cookies are pretty easy to make, I even asked my little girl to help me out. Cooking and baking are what we love to do most; we get to talk about stuff, bond, and enjoy ourselves. So going back to these amazing cookies, I tell you they’re so good! Effortlessly delicious, gorgeous as you can see, the tastes and texture are perfect! The pecans, praline, and coconut blends so well together. This is a must-try.

Ingredients List

2 1/2 cups of granulated sugar

1/2 cup of evaporated milk

1/2 cup of corn syrup

1 stick (1/2 cup) salted butter

1 teaspoon vanilla extract

2 1/2 cups of chopped pecans

2 cups of sweetened shredded coconut

How to make No-Bake Coconut Pecan Praline Cookies Recipe

Step 1: Combine the coconut and pecans in a medium-sized bowl. Set aside.

Step 2: Stir the sugar, evaporated milk, corn syrup, and butter in a heavy saucepan over medium-high heat. Let it boil for 3 minutes while stirring continuously until the mixture comes to a full rolling boil.

Step 3: After removing the pan from the heat, stir in the vanilla, coconut, and pecan mixture. Mix for about 4 minutes until it starts to cool and the mixture is thickened.

Step 4: Scoop large spoonfuls of the mixture on a wax paper and let it sit for about an hour to an hour and a half until harden completely.

Step 5: This recipe makes about 20 large cookies. Serve and enjoy!

No Bake Coconut Pecan Praline Cookies Recipe

Rebecca When I became a mom I noticed that my online searches changed from fashion to recipes. I have saved a lot of recipes in my Pinterest account. Some of them… Main Dish Recipes No Bake Coconut Pecan Praline Cookies Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups of granulated sugar
• 1/2 cup of evaporated milk
• 1/2 cup of corn syrup
• 1 stick (1/2 cup) salted butter
• 1 teaspoon vanilla extract
• 2 1/2 cups of chopped pecans
• 2 cups of sweetened shredded coconut

Instructions

Step 1: Combine the coconut and pecans in a medium-sized bowl. Set aside.

Step 2: Stir the sugar, evaporated milk, corn syrup, and butter in a heavy saucepan over medium-high heat. Let it boil for 3 minutes while stirring continuously until the mixture comes to a full rolling boil.

Step 3: After removing the pan from the heat, stir in the vanilla, coconut, and pecan mixture. Mix for about 4 minutes until it starts to cool and the mixture is thickened.

Step 4: Scoop large spoonfuls of the mixture on a wax paper and let it sit for about an hour to an hour and a half until harden completely.

Step 5: This recipe makes about 20 large cookies. Serve and enjoy!

 

I’ve eaten a lot of different cakes but there’s one cake that stands out among the rest. I don’t know but for some reason I just love how simple tasting it is. It does not have a lot of complex flavors. The ingredients are simple and minimal but if you combine them all, you will have the best cake of your life! Hi friends! Today’s recipe is Old Fashioned Coconut Cream Pie. My best cake ever! I learned how to make this with the help of my cousin, Laura! She was the one who introduced me to this amazing cake. At first, I was pessimistic with the result because I am not a huge fan of coconuts but when I took a bite, I could not believe it! It instantly became my favorite! By the way, you can add more coconut flakes depending on your preference. I just use 1 cup for default. Try this today! Have fun!

Ingredients

1 cup of sweetened flaked coconut

3 cups of half-and-half

2 eggs, beaten

¾ cup of white sugar

½ cup of all-purpose flour

¼ teaspoon of salt

1 teaspoon of vanilla extract

1 (9 inch) pie shell, baked

1 cup of frozen whipped topping, thawed

How to make Old Fashioned Coconut Cream Pie

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Put the flaked coconut on the baking sheet and spread evenly. Bake for 5 minutes while stirring constantly until the color turns golden brown.

Step 3: Mix eggs, half-and-half, sugar, flour, and salt in a medium saucepan. Stir until well-mixed. Turn the heat to low and bring to boil. Stir continuously for 2 minutes or more. Turn off the heat and add the vanilla extract and 3/4 cup of toasted coconut. Stir until well-mixed. Set aside the rest of the coconut for the garnish.

Step 4: Transfer the filling into the pie shell and let it sit and chill for 4 hours.

Step 5: Garnish with the remaining flaked coconut and whipped topping. Enjoy!

Old Fashioned Coconut Cream Pie

Rebecca I’ve eaten a lot of different cakes but there’s one cake that stands out among the rest. I don’t know but for some reason I just love how simple tasting… Main Dish Recipes Old Fashioned Coconut Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of sweetened flaked coconut
• 3 cups of half-and-half
• 2 eggs, beaten
• ¾ cup of white sugar
• ½ cup of all-purpose flour
• ¼ teaspoon of salt
• 1 teaspoon of vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup of frozen whipped topping, thawed

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Put the flaked coconut on the baking sheet and spread evenly. Bake for 5 minutes while stirring constantly until the color turns golden brown.

Step 3: Mix eggs, half-and-half, sugar, flour, and salt in a medium saucepan. Stir until well-mixed. Turn the heat to low and bring to boil. Stir continuously for 2 minutes or more. Turn off the heat and add the vanilla extract and 3/4 cup of toasted coconut. Stir until well-mixed. Set aside the rest of the coconut for the garnish.

Step 4: Transfer the filling into the pie shell and let it sit and chill for 4 hours.

Step 5: Garnish with the remaining flaked coconut and whipped topping. Enjoy!

Want to eat a burger but you do not have beef? How about salmon? Yeah? Okay! This simple and delicious meal will definitely satisfy your craving for burgers! The other day, I was going through my closet in my kitchen and I found this Canned Pink Salmon. I thought of recipes to take it to the next level. I figured why not make burgers? Sure enough, the moment I opened it, a lot of ideas came to mind on how I can season it. You can say that I experimented with this dish but the result was amazing so I think that’s a win! You can actually just eat the patties as is. They’re good without sauce but to make it fancier, I made it a burger. For the sauce, try mixing mayonnaise, ketchup, and freshly chopped celery. It’s the best! The celery gives a very distinct flavor to the sauce and it complements really well with the patties. Another recommendation, try adding chili cornflakes on the patty mixture. It gives it a nice kick to it. Enjoy!

Ingredients

Pink Salmon (canned), 1 can 14 3/4 oz

Onions, raw, 1/4 cup, chopped

Yellow Cornmeal, 1/4 cup

Egg, fresh, 1 large

*Flour, white, 1/4 cup

Kraft Mayo Light Mayonnaise (Mayo), 3 tbsp

Pepper, red or cayenne, 1/4 tsp

Salt, 1 dash

Pepper, black, 1 dash

Olive Oil, 1/2 tbsp

How to make Southern Fried Salmon Patties

Step 1: Use can opener and open the can of salmon and drain the liquid sauce.

Step 2: Transfer the salmon in a medium bowl and crush using a fork or spatula.

Step 3: In the same bowl, add in egg, flour, mayonnaise, cornmeal, and onion. Stir for a minute or two or until the ingredients are well mixed.

Step 4: Use any circle-shaped object to form a burger patty sized circles.

Step 5: Place a skillet on the stove and turn the heat to medium.

Step 6: Add oil and pan-fry the patties until both sides turn color brown or fully cooked. Enjoy!

Southern Fried Salmon Patties

Rebecca Want to eat a burger but you do not have beef? How about salmon? Yeah? Okay! This simple and delicious meal will definitely satisfy your craving for burgers! The other… Main Dish Recipes Southern Fried Salmon Patties European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pink Salmon (canned), 1 can 14 3/4 oz
• Onions, raw, 1/4 cup, chopped
• Yellow Cornmeal, 1/4 cup
• Egg, fresh, 1 large
• *Flour, white, 1/4 cup
• Kraft Mayo Light Mayonnaise (Mayo), 3 tbsp
• Pepper, red or cayenne, 1/4 tsp
• Salt, 1 dash
• Pepper, black, 1 dash
• Olive Oil, 1/2 tbsp

Instructions

Step 1: Use can opener and open the can of salmon and drain the liquid sauce.

Step 2: Transfer the salmon in a medium bowl and crush using a fork or spatula.

Step 3: In the same bowl, add in egg, flour, mayonnaise, cornmeal, and onion. Stir for a minute or two or until the ingredients are well mixed.

Step 4: Use any circle-shaped object to form a burger patty sized circles.

Step 5: Place a skillet on the stove and turn the heat to medium.

Step 6: Add oil and pan-fry the patties until both sides turn color brown or fully cooked. Enjoy!

 

This Whack Green Beans are the perfect side dish. It’s green, brown (almost red) like Christmas! This can feed a large group, that is why it’s ideal for gatherings, parties, or holidays! I remember my Mom, she’s a great cook and one of her favorites is this whack green beans. She said to me once, “it doesn’t matter how good a cook you are if you don’t know how to portion.” Well, that doesn’t make sense before but when I grew older it makes perfect sense. I learned from the best! Not to boost but I’m an awesome hostess. I like parties, and large gatherings. And just like my mother, this is my favorite too, and one of the most requested side dish. It’s a simple side, one of the easiest and quickest side to make, and goes along with almost anything! It’s delicious as is, savory, sweet and a great choice to serve along with white rice, pork chops, etc. You can make this anytime, as this is not only for holidays, or parties, or gatherings, but this is a classic side that will spice up your family’s weeknight meal.

Ingredients

5 (15 ounces) cans of green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12 ounce) bags, thawed, or you can use fresh greens, too)

12 slices bacon

2/3 cup of brown sugar

7 teaspoons of soy sauce

1 1/2 teaspoons of garlic powder

How to make Whack Green Beans

Step 1: Drained the canned beans (or you can use fresh beans if desired).

Step 2: Put the beans into a 9 x 13-inch pan. Top with cooked bacon pieces.

Step 3: In a bowl, mix the brown sugar, melted butter, soy sauce, and garlic powder. And, pour over the beans.

Step 4: Place inside the oven and bake at 350 degrees for 40 minutes.

Step 5: Once done, remove from the oven. Toss and serve. Enjoy!

Whack Green Beans

Rebecca This Whack Green Beans are the perfect side dish. It’s green, brown (almost red) like Christmas! This can feed a large group, that is why it’s ideal for gatherings, parties,… Main Dish Recipes Whack Green Beans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 (15 ounces) cans of green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12 ounce) bags, thawed, or you can use fresh greens, too)
• 12 slices bacon
• 2/3 cup of brown sugar
• 7 teaspoons of soy sauce
• 1 1/2 teaspoons of garlic powder

Instructions

Step 1: Drained the canned beans (or you can use fresh beans if desired).

Step 2: Put the beans into a 9 x 13-inch pan. Top with cooked bacon pieces.

Step 3: In a bowl, mix the brown sugar, melted butter, soy sauce, and garlic powder. And, pour over the beans.

Step 4: Place inside the oven and bake at 350 degrees for 40 minutes.

Step 5: Once done, remove from the oven. Toss and serve. Enjoy!

Nothing beats a dish with beef in it! Shoutout to my Mexican friends! My best friend’s mom taught me this incredible dish. We used to have this when we were little. Her mom always prepare this whenever we had a sleepover on their house. She was so nice and very talented. One time we had a cooking show in their kitchen where she showed us all the necessary ingredients and steps for this Casserole.  She told us that her mom taught her this recipe and that it was her time to continue the legacy of this dish by teaching her daughter and her best friends. We did learn a lot on that day. I will always treasure that. Good times!

INGREDIENTS

1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce bag tortilla chips, crushed

1 can of Ro-tel tomatoes

1 small onion, chopped

2 cups of shredded cheddar cheese, divided

1 package taco seasoning

1 can of cream of chicken soup

1/2 cup of water

Sour cream and salsa for serving

How to make Easy Mexican Casserole

Step 1: Ready the oven and preheat to 325 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium and add the beef.

Step 3: When fat comes out of the beef, Add in onion, beans, tomatoes, taco seasoning, water, and soup.

Step 4: Turn the heat to medium-low and simmer the beef mixture until all ingredients are well incorporated.

Step 5: Apply cooking spray into a 9×13-inch casserole dish. Place crushed tortilla on the bottom of the casserole dish to make a layer. Add the beef mixture then followed by the cheddar cheese. Repeat this process until all ingredients are in the casserole dish.

Step 6: Bake in the oven for 20 – 30 minutes covered with foil. Bake until smooth and bubbly.

Step 7: Transfer on the wire rack and let it sit for 5 to 10 minutes before serving. Garnish with salsa and sour cream. Enjoy!

Easy Mexican Casserole

Rebecca   Nothing beats a dish with beef in it! Shoutout to my Mexican friends! My best friend’s mom taught me this incredible dish. We used to have this when we… Main Dish Recipes Easy Mexican Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef
• 1 can Ranch Style beans
• 1 10-12 ounce bag tortilla chips, crushed
• 1 can of Ro-tel tomatoes
• 1 small onion, chopped
• 2 cups of shredded cheddar cheese, divided
• 1 package taco seasoning
• 1 can of cream of chicken soup
• 1/2 cup of water
• Sour cream and salsa for serving

Instructions

Step 1: Ready the oven and preheat to 325 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium and add the beef.

Step 3: When fat comes out of the beef, Add in onion, beans, tomatoes, taco seasoning, water, and soup.

Step 4: Turn the heat to medium-low and simmer the beef mixture until all ingredients are well incorporated.

Step 5: Apply cooking spray into a 9x13-inch casserole dish. Place crushed tortilla on the bottom of the casserole dish to make a layer. Add the beef mixture then followed by the cheddar cheese. Repeat this process until all ingredients are in the casserole dish.

Step 6: Bake in the oven for 20 - 30 minutes covered with foil. Bake until smooth and bubbly.

Step 7: Transfer on the wire rack and let it sit for 5 to 10 minutes before serving. Garnish with salsa and sour cream. Enjoy!

The name gives justice to the cake itself! It is heaven on earth. With the combination of amazing ingredients in one mouthwatering dessert, this deserves its name! Today’s weather is perfect for this amazing cake. I fought the heat with a nice and cold treat and suddenly everything was cool. Just a bit of recommendation, be very generous with the Cherry pie filling, it is the most important ingredient for this recipe. It sits well with the cake. I also recommend that you let it sit in the fridge for at least 4 hours for that cool and refreshing feeling. Every bite you will know that it is, “Heaven on earth”!

Ingredients

1 box Angel food cake or 1 prepared Angel Food Cake

1 package (3.4 ounces) instant vanilla pudding

1 1/2 cups of milk

1 cup of sour cream

1 can of (21 ounces) cherry pie filling

1 tub (8 ounces) Cool Whip

1 tablespoon of almond slivers, toasted

How to make Heaven on Earth Cake

Step 1. Follow the directions written on the Angel food cake package to bake the cake.

Step 2. Let it sit on the wire rack to completely cool before slicing into cube shapes.

Step 3: Beat milk, sour cream, and pudding mix in a medium bowl until the texture become thick and smooth. Set aside first.

Step 4:  Prepare a 9×13-inch baking dish. Place 1/2 of the cake cubes on the bottom of the baking dish. (Arrange in a layer.)

Step 5: Pour in about 2/3 of cherry pie filling on top of the cake layer.

Step 6: Add the other 1/2 of the cake over the cherry pie filling.

Step 7: Spread the pudding evenly over the cake

Step 8: Spread the whipped topping evenly over the pudding layer.

Step 9: Add toasted almonds and the rest of the pie filling to garnish the cake.

Step 10: Chill or put in the fridge for about 4 to 5 hours before serving. Enjoy!

Heaven on Earth Cake

Rebecca The name gives justice to the cake itself! It is heaven on earth. With the combination of amazing ingredients in one mouthwatering dessert, this deserves its name! Today’s weather is… Main Dish Recipes Heaven on Earth Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box Angel food cake or 1 prepared Angel Food Cake
• 1 package (3.4 ounces) instant vanilla pudding
• 1 1/2 cups of milk
• 1 cup of sour cream
• 1 can of (21 ounces) cherry pie filling
• 1 tub (8 ounces) Cool Whip
• 1 tablespoon of almond slivers, toasted

Instructions

Step 1. Follow the directions written on the Angel food cake package to bake the cake.

Step 2. Let it sit on the wire rack to completely cool before slicing into cube shapes.

Step 3: Beat milk, sour cream, and pudding mix in a medium bowl until the texture become thick and smooth. Set aside first.

Step 4:  Prepare a 9x13-inch baking dish. Place 1/2 of the cake cubes on the bottom of the baking dish. (Arrange in a layer.)

Step 5: Pour in about 2/3 of cherry pie filling on top of the cake layer.

Step 6: Add the other 1/2 of the cake over the cherry pie filling.

Step 7: Spread the pudding evenly over the cake

Step 8: Spread the whipped topping evenly over the pudding layer.

Step 9: Add toasted almonds and the rest of the pie filling to garnish the cake.

Step 10: Chill or put in the fridge for about 4 to 5 hours before serving. Enjoy!

Peanut butter balls are a Christmas hit. They are traditionally covered in chocolates. The kids including the adults love them. I think no one ever hated this gorgeous, agree? But isn’t it unfair to only have them at Christmas? I mean they are so delightful, and pretty easy to put together. I believe they are going to be a hit any time on any day. And this is such an easy treat for the kids to enjoy. Ask the little ones to help you out, let them experiment and you’ll be surprised! This recipe for peanut butter balls is the most famous, and simple. But there is so much more you can try and do to make this the ultimate treat; like decorating these peanut butter balls with sprinkles, sea salt, or drizzle some extra chocolate on top. Chocolatey wicked! You can pack them too in cute boxes and give them as gifts to friends, family, or colleagues. So make some extra of these and don’t worry because they can be stored in an airtight container, in the fridge, and it’ll last for a month!

Ingredients

¼ cup of butter

1 ½ cups of peanut butter

4 cups of confectioners’ sugar

1 teaspoon of vanilla extract

1 teaspoon of maple-flavored extract

2 cups of semisweet chocolate chips

How to make Peanut Butter Balls

Step 1: In a bowl, combine the butter, peanut butter, confectioner’s sugar, vanilla, and maple flavoring. Cream and knead well.

Step 2: In a medium bowl, melt the chocolate chips over low heat. Stir until smooth.

Step 3: Scoop some dough and portion them into 1-inch balls.

Step 4: Use a fork to dip each peanut butter balls into the melted chocolate. make sure to tap all the excess chocolate.

Step 5: Place them on a cookie sheet lined with wax paper. Refrigerate for at least 15 minutes or overnight.

Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.

Peanut Butter Balls IV

Rebecca Peanut butter balls are a Christmas hit. They are traditionally covered in chocolates. The kids including the adults love them. I think no one ever hated this gorgeous, agree? But… Main Dish Recipes Peanut Butter Balls IV European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ cup of butter
• 1 ½ cups of peanut butter
• 4 cups of confectioners' sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of maple-flavored extract
• 2 cups of semisweet chocolate chips

Instructions

Step 1: In a bowl, combine the butter, peanut butter, confectioner's sugar, vanilla, and maple flavoring. Cream and knead well.

Step 2: In a medium bowl, melt the chocolate chips over low heat. Stir until smooth.

Step 3: Scoop some dough and portion them into 1-inch balls.

Step 4: Use a fork to dip each peanut butter balls into the melted chocolate. make sure to tap all the excess chocolate.

Step 5: Place them on a cookie sheet lined with wax paper. Refrigerate for at least 15 minutes or overnight.

Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.

Goulash is a traditional Hungarian recipe, with an equally hearty and delicious American version! It is the perfect cold season comfort meal. Goulash has macaroni shaped carbohydrates, ground beef protein, and vegetable fiber. Not to mention, the tomato-based sauce is also full of nutrients and vitamins.

Having all these elements in one single dish makes it an ideal choice for dinner. No need to think about other dishes, only this can satisfy one ‘s desire for comfort food. The traditional Hungarian recipe is so good it inspired the Americans. That eventually led to the creation of this dish. There are no leftovers every time I make this for the family! It’s a success and I think your family will love it just as much as mine does.

Ingredients:

2 lbs ground beef

1 yellow onion (chopped)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

4 cloves garlic (minced)

3 cups chicken broth

29 oz tomato sauce

29 oz diced tomatoes

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried Italian seasoning

1 tsp paprika

1 tsp kosher salt

1 cup cheddar cheese (shredded)

1 tbsp parsley

8 oz elbow macaroni (uncooked)

Directions:

Place a large pan over medium-high heat, or Dutch oven.

When dry, add the ground beef and cook to split with a wooden spoon until no pink anymore.

Add chopped garlic and bell peppers, and cook for 5-7 minutes.

Drain most of the fat, then add except the macaroni to the remaining ingredients. Bring the mixture to a boil then raising heat to low and cover for 15 minutes to simmer.

Add the raw macaroni, then blend well, cover and simmer for another 20 minutes, stirring frequently before serving.

Add more broth if needed, 1/4 cup at a time.

Stir in shredded cheese until it has completely melted.

Garnish, and serve with parsley.

Tips:

Ground turkey, pork, or sausage can be used as a substitute for the beef.

Use beef lean from the ground. The leaner the meat is, the less fat it creates during browning, which means you can skip draining the fat to avoid losing the flavor.

You can add it in a roux if you want to make it thicker. Or, exposed it to boil. If you think it’s too thick you can add more broth to it.

One Pot Goulash

Rebecca Goulash is a traditional Hungarian recipe, with an equally hearty and delicious American version! It is the perfect cold season comfort meal. Goulash has macaroni shaped carbohydrates, ground beef protein,… Main Dish Recipes One Pot Goulash European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs ground beef
• 1 yellow onion (chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 4 cloves garlic (minced)
• 3 cups chicken broth
• 29 oz tomato sauce
• 29 oz diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried Italian seasoning
• 1 tsp paprika
• 1 tsp kosher salt
• 1 cup cheddar cheese (shredded)
• 1 tbsp parsley
• 8 oz elbow macaroni (uncooked)

Instructions

Place a large pan over medium-high heat, or Dutch oven.

When dry, add the ground beef and cook to split with a wooden spoon until no pink anymore.

Add chopped garlic and bell peppers, and cook for 5-7 minutes.

Drain most of the fat, then add except the macaroni to the remaining ingredients. Bring the mixture to a boil then raising heat to low and cover for 15 minutes to simmer.

Add the raw macaroni, then blend well, cover and simmer for another 20 minutes, stirring frequently before serving.

Add more broth if needed, 1/4 cup at a time.

Stir in shredded cheese until it has completely melted.

Garnish, and serve with parsley.

Tips:

Ground turkey, pork, or sausage can be used as a substitute for the beef.

Use beef lean from the ground. The leaner the meat is, the less fat it creates during browning, which means you can skip draining the fat to avoid losing the flavor.

You can add it in a roux if you want to make it thicker. Or, exposed it to boil. If you think it's too thick you can add more broth to it.

Hungarian goulash is a tender and slow beef, flavored with sweet paprika and caraway seeds, cooked in a rich tomato broth. Small, convenient Instant Pot and Slimming cooker easy to make on your stove too! Goulash, or sometimes soup, is a traditional Hungarian beef stew, flavored with paprika and caraway seeds. The powder is (some) added to thicken the stew, such as potatoes, carrots, turkey, and peppers. Hungarian sweet peppers are the secret to these recipes – try to make a difference in the flavor.

Ingredients:

2 tbsp olive oil cooking spray

2 onions, diced

3 garlic cloves sliced

1 tsp caraway seeds

1 tsp salt

2 lb (950g) of stewing beef, trimmed of fat, cubed

2 tbsp sweet Hungarian paprika

½ tsp of cayenne pepper (optional – use if you like a bit of spice)

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

14 oz (400g) chopped tomatoes

3 carrots, roughly chopped

3 potatoes, peeled and cubed (optional)

2 red bell peppers, sliced

Salt and pepper to season

Soured cream to serve (optional)

Directions:

Pat the beef with salt and pepper and sauté. Place the oven on the lower 3rd of the oven at 160 degrees C / 325 degrees F.

In a large, heated casserole, heat the olive oil (or use olive oil spray). Cook onions carefully, stirring occasionally, until softened for 5-7 minutes.

Turn the heat up slightly and add seeds from the caraway, sliced garlic, and salt. Add beef, if appropriate, in batches. Clean the beef for a few minutes.

Remove the pan from the heat and add the paprika, stir well in the meat to incorporate the aromatic spice.

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

Take to a boil, cover, and cook over low heat in a 160 degrees C/325 degrees F preheated oven for an hour, either on the burner.

Stir in the potatoes and uncover. Cover for another hour and then eat.

Now add the peppers and continue cooking for another 30 minutes.

Check the seasoning and stir in salt and freshly ground pepper. Serve for moping up the wonderful sauce with some soured cream and crusty bread.

Hungarian Goulash | Slimming World Syn Free

Rebecca Hungarian goulash is a tender and slow beef, flavored with sweet paprika and caraway seeds, cooked in a rich tomato broth. Small, convenient Instant Pot and Slimming cooker easy to… Main Dish Recipes Hungarian Goulash | Slimming World Syn Free European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil cooking spray
• 2 onions, diced
• 3 garlic cloves sliced
• 1 tsp caraway seeds
• 1 tsp salt
• 2 lb (950g) of stewing beef, trimmed of fat, cubed
• 2 tbsp sweet Hungarian paprika
• ½ tsp of cayenne pepper (optional – use if you like a bit of spice)
• 2 c (500ml) of beef stock (low sodium broth)
• 14 oz (400g) chopped tomatoes
• 3 carrots, roughly chopped
• 3 potatoes, peeled and cubed (optional)
• 2 red bell peppers, sliced
• Salt and pepper to season
• Soured cream to serve (optional)

Instructions

Pat the beef with salt and pepper and sauté. Place the oven on the lower 3rd of the oven at 160 degrees C / 325 degrees F.

In a large, heated casserole, heat the olive oil (or use olive oil spray). Cook onions carefully, stirring occasionally, until softened for 5-7 minutes.

Turn the heat up slightly and add seeds from the caraway, sliced garlic, and salt. Add beef, if appropriate, in batches. Clean the beef for a few minutes.

Remove the pan from the heat and add the paprika, stir well in the meat to incorporate the aromatic spice.

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

Take to a boil, cover, and cook over low heat in a 160 degrees C/325 degrees F preheated oven for an hour, either on the burner.

Stir in the potatoes and uncover. Cover for another hour and then eat.

Now add the peppers and continue cooking for another 30 minutes.

Check the seasoning and stir in salt and freshly ground pepper. Serve for moping up the wonderful sauce with some soured cream and crusty bread.

Slow Cooker Honey Apple Pork Loin is the perfect recipe for the slow cooking process. Most of you know now that I like to use my crockpots in the kitchen to save me time. It took me ten minutes to prepare this recipe and put it in a slow cooker. It was so easy.

This Slow Cooker Honey Apple Pork Loin is one of those meals which couldn’t be easier to make with only five ingredients but which delivers so much flavor. With Garlic Green Beans and Easy Roasted Potatoes, it’s a great spin on pork and applesauce.

Ingredients:

4-pound pork loin, not tenderloin

1/2 tsp Flake Salt

1/4 tsp Coarse Ground Black Pepper

1 tsp Ground Cinnamon

4 (sliced in 1/4 – 1/2 inch ) Granny Smith apples thick slices

2 sweet onions sliced

1/4 cup honey

Directions:

Using a small paring knife cut into the pork about a dozen lengths of apple slits about three inches long.

Add salt, black pepper, and cinnamon to the pork loin.

Just reserve enough slices of apple to put into the pork.

Put the remaining apples and slices of the onion into the slow cooker ‘s bottom.

Place the reserved slices of apple into the pork, one slice per opening.

Place the pork loin over the onions and apples.

The pork is covered in honey.

Cook for 5 hours on low.

Serve with apples and onions and a couple of spoonfuls of liquid to carve the pork into slices.

Tip:

I used the Granny Smith apples because the sweetness of the honey cuts through the tartness. Use fuji to give a milder flavor.

Construct a good base of apples and onions (you can also use Yukon baby potatoes instead of onions). This will keep out the liquids in the pork.

Do not overcook the dish. All you need on low is five hours, if you are cooking for any longer you may end up with dry pork.

After the cooking is over you can also add the honey to the pork.

Slow Cooker Honey Apple Pork Loin

Rebecca Slow Cooker Honey Apple Pork Loin is the perfect recipe for the slow cooking process. Most of you know now that I like to use my crockpots in the kitchen… Main Dish Recipes Slow Cooker Honey Apple Pork Loin European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-pound pork loin, not tenderloin
• 1/2 tsp Flake Salt
• 1/4 tsp Coarse Ground Black Pepper
• 1 tsp Ground Cinnamon
• 4 (sliced in 1/4 - 1/2 inch ) Granny Smith apples thick slices
• 2 sweet onions sliced
• 1/4 cup honey

Instructions

Using a small paring knife cut into the pork about a dozen lengths of apple slits about three inches long.

Add salt, black pepper, and cinnamon to the pork loin.

Just reserve enough slices of apple to put into the pork.

Put the remaining apples and slices of the onion into the slow cooker 's bottom.

Place the reserved slices of apple into the pork, one slice per opening.

Place the pork loin over the onions and apples.

The pork is covered in honey.

Cook for 5 hours on low.

Serve with apples and onions and a couple of spoonfuls of liquid to carve the pork into slices.

Tip:

I used the Granny Smith apples because the sweetness of the honey cuts through the tartness. Use fuji to give a milder flavor.

Construct a good base of apples and onions (you can also use Yukon baby potatoes instead of onions). This will keep out the liquids in the pork.

Do not overcook the dish. All you need on low is five hours, if you are cooking for any longer you may end up with dry pork.

After the cooking is over you can also add the honey to the pork.