Main Dish Recipes

This cheesy, beefy meal is like lasagna, and cod rolls have been married. Hearty ground beef and tender chicken are simmered in savory tomatoes and a large layer of bubbly melted cheese is a reminiscent ooey-gooey cheese experience with you (that gives you all the fine flavor of an extra-large cold roll without any work). Although it goes from stove to oven, it’s all in one pot together. It’s your favorite cast iron skill to do perfectly. We love a fast and easy meal and it’s a painless food for cooking. All you do here is sprinkle some onion and brown the beef before you add cod and tomatoes and allow it to milk a little.

While it’s easy to love a meal, it needs to taste good too, which is not disappointing. A sweet tomato sauce and mozzarella go so well with their mild, earthy cold savor. It is a fast and low-carb meal that is a regular meal for every family weekend. It is comforting and it is good, and in no time at all, it’s on the table.

Ingredients:

1 pound ground beef

1 medium cabbage, cored and thinly sliced

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) crushed tomatoes

2 cups mozzarella cheese, grated

1 medium onion, diced

2 cloves garlic, minced

4 tablespoons olive oil

1 tsp dried oregano to taste, add more if desired

Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven at about 400 ° F.

In a large ovenproof pot, heat olive oil over medium heat. Add onions and cook until soft and translucent for 5-7 minutes. Pour another 1 min. add garlic and cook.

Add beef ground and cook until the beef is no longer pink. Stir in chicken, tomatoes, oregano, and salt and pepper and sprinkle until chicken turns brown for about 10 minutes.

Cook grated cheese for 15 minutes and bake.

Cheesy Beef & Cabbage Skillet Casserole

Rebecca This cheesy, beefy meal is like lasagna, and cod rolls have been married. Hearty ground beef and tender chicken are simmered in savory tomatoes and a large layer of bubbly… Main Dish Recipes Cheesy Beef & Cabbage Skillet Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 pound ground beef
• 1 medium cabbage, cored and thinly sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 2 cups mozzarella cheese, grated
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 tsp dried oregano to taste, add more if desired
• Sea salt and fresh ground pepper, to taste

Instructions

Preheat oven at about 400 ° F.

In a large ovenproof pot, heat olive oil over medium heat. Add onions and cook until soft and translucent for 5-7 minutes. Pour another 1 min. add garlic and cook.

Add beef ground and cook until the beef is no longer pink. Stir in chicken, tomatoes, oregano, and salt and pepper and sprinkle until chicken turns brown for about 10 minutes.

Cook grated cheese for 15 minutes and bake.

We enjoy cooking a batch of the heart-felt meat sauce for Sunday evening meals, but this fast recipe is simple and slow-cooking. It is secret to add our favorite beef broth or dry red wine for a flavor of depth. Carrots offer sweet to cut tomatoes’ acidity, and usually, we shred our carrots or dice them, but keep them around for look and texture.

The aroma of this sauce of meat starts filling the house suddenly filled our kitchen. Everyone wishes to sneak a little taste, snack this delicious sauce with a spoon or a slice of bread. Food made from scratch isn’t required to prepare all day. This home-made sauce Spaghetti is a family staple for as long as I remember it. The tastes are fantastic and it is really simple.  We can enjoy the fresh homemade flavor without too much fuss with a few simple ingredients.

Ingredients:

1 tablespoon olive oil

1 small yellow onion, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and sliced

2 garlic cloves, minced

1 pound ground beef

2 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon black pepper

1 pinch crushed red pepper

1 c dry red wine or beef stock

1 (28 oz) can crushed tomatoes

2 tablespoons tomato paste

Directions:

In a heavy bowl, heat olive oil. Add onion, celery, carrot, garlic, and more. Cook for about 10 minutes, mixing over medium-high heat until vegetables start smoothing.

Remove ground beef, salt, black pepper, and red pepper crushed. Keep cooking in medium-high until the beef is not pink anymore. Divide ground beef into pieces while it is cooking.

Pour in wine or beef broth and stir thoroughly to take in any browned bits from the bottom of the pan.

Combine the crushed tomatoes with the paste of tomatoes. Bring to boil, heat to medium and stir occasionally, and keep cooking for 10 minutes.

Remove the sauce. from the heat and serve over pasta.

Easy Homemade Pasta Sauce

Rebecca We enjoy cooking a batch of the heart-felt meat sauce for Sunday evening meals, but this fast recipe is simple and slow-cooking. It is secret to add our favorite beef… Main Dish Recipes Easy Homemade Pasta Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled and sliced
• 2 garlic cloves, minced
• 1 pound ground beef
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch crushed red pepper
• 1 c dry red wine or beef stock
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste

Instructions

In a heavy bowl, heat olive oil. Add onion, celery, carrot, garlic, and more. Cook for about 10 minutes, mixing over medium-high heat until vegetables start smoothing.

Remove ground beef, salt, black pepper, and red pepper crushed. Keep cooking in medium-high until the beef is not pink anymore. Divide ground beef into pieces while it is cooking.

Pour in wine or beef broth and stir thoroughly to take in any browned bits from the bottom of the pan.

Combine the crushed tomatoes with the paste of tomatoes. Bring to boil, heat to medium and stir occasionally, and keep cooking for 10 minutes.

Remove the sauce. from the heat and serve over pasta.

It is a comforting bowl of soup if there is anything that we most want when the weather is cold. A rustic autumn soup, tender potatoes and carrots, warm white beans and lots of herbs for taste, hits the spot of our recipe. It even has cauliflower flora that is just-tender to add texture. After a chill day of rasping, this is the perfect meal for us and it goes well with crusty bread or fresh biscuits.

I like to cut our vegetables small and cook fast, making this a wonderful weeknight meal recipe, and our remaining food is great for lunch the next day. Officially, the Soup season is here and we can’t wait to grab a bowl and immerse ourselves in this super simple and delicious autumn soup. A special first course is made of the rich, velvety soup, and root vegetables have flavors. You can serve this with your favorite fresh fruit juice, this is to give you refreshing sensation while eating this soup.

Ingredients:

4 medium of Yukon gold potatoes (peeled and diced)

1 (16 ounces) can of cannellini beans (drained and rinsed)

1 c cauliflower florets

2 medium carrots, peeled and sliced

2 medium celery stalks, sliced

1 medium yellow onion, chopped

2 medium cloves garlic, minced

5 cups chicken broth

2 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1/2 teaspoon pepper

1/2 teaspoon kosher salt

Directions:

Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.

Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes

Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.

Rustic Autumn Vegetable Soup

Rebecca It is a comforting bowl of soup if there is anything that we most want when the weather is cold. A rustic autumn soup, tender potatoes and carrots, warm white… Main Dish Recipes Rustic Autumn Vegetable Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 medium of Yukon gold potatoes (peeled and diced)
• 1 (16 ounces) can of cannellini beans (drained and rinsed)
• 1 c cauliflower florets
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 5 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt

Instructions

Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.

Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes

Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.

Stuffed veggies are an easy to love thing. It is a method of cooking that takes a healthy and modest vegetable and increases its aroma and its appearance. This is our favorite way of cooking eggplant, squash, peppers, and tomatoes. You can play with fillings, using various kinds of meats and ingredients that talk to the current season. You can play with them. We love multi-purpose food and veggie is just that.

This makes it a pretty warm dinner even if it is not heavy; the rest of the evening won’t weigh you down. It’s only a delicious meal, a delicious meal. It’s also pretty darn healthy full of veggies and slender soil of turkey. The eggplant becomes soft and soft and takes on the magnificent flavor. When the juices are baked in the oven, the vegetables are released and each small boat gets savorily and juicy from the oven.

Ingredients:

3-4 small eggplants

1 lb ground turkey

1 1/2 cups Pecorino Romano cheese

1 medium tomato, chopped

1 small onion, diced

2 cloves garlic, minced

1 egg, beaten

4 tablespoons olive oil

2 tablespoons tomato paste

2 teaspoons dried basil

1 teaspoon dried oregano

1-2 teaspoons red chili flake (optional)

Salt (Kosher salt) and fresh ground pepper, to taste

Directions:

Preheat the oven to 350 ° F and put out an 8×12 inch baking dish.

Cut the eggplant halfway and remove the center, ensuring that the inside is sufficiently intact to form the eggplant when baked. Chop your eggplant and place them in the baking dish and arrange the eggplant for half.

Heat 2 olive oil tablespoons over medium heat in a large pot. Add onions, tomatoes, cut eggplants and sauté for 6-8 minutes until the onion is soft and translucent. Fill the tomato paste with garlic and cook for another 2 minutes. Transfer the vegetables to a large bowl to cool.

Add olive oil and ground turkey to the skillet. Add salt and chili flake (if used), basil, oregano to taste, and cook until the turkey is browned. Take it out from the heat.

After the turkey has refreshed slightly, add the beaten egg and 1⁄2 taste of cheese to the vegetable bowl. When necessary, season with extra salt and pepper.

Mix spoon with the remaining cheese. Half into the eggplant. Bake for about 50 minutes until melted cheese, and soft eggplant. Allow cooling for 5 min before serving.

Turkey Stuffed Eggplant Boats

Rebecca Stuffed veggies are an easy to love thing. It is a method of cooking that takes a healthy and modest vegetable and increases its aroma and its appearance. This is… Main Dish Recipes Turkey Stuffed Eggplant Boats European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3-4 small eggplants
• 1 lb ground turkey
• 1 1/2 cups Pecorino Romano cheese
• 1 medium tomato, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 egg, beaten
• 4 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1-2 teaspoons red chili flake (optional)
• Salt (Kosher salt) and fresh ground pepper, to taste

Instructions

Preheat the oven to 350 ° F and put out an 8x12 inch baking dish.

Cut the eggplant halfway and remove the center, ensuring that the inside is sufficiently intact to form the eggplant when baked. Chop your eggplant and place them in the baking dish and arrange the eggplant for half.

Heat 2 olive oil tablespoons over medium heat in a large pot. Add onions, tomatoes, cut eggplants and sauté for 6-8 minutes until the onion is soft and translucent. Fill the tomato paste with garlic and cook for another 2 minutes. Transfer the vegetables to a large bowl to cool.

Add olive oil and ground turkey to the skillet. Add salt and chili flake (if used), basil, oregano to taste, and cook until the turkey is browned. Take it out from the heat.

After the turkey has refreshed slightly, add the beaten egg and 1⁄2 taste of cheese to the vegetable bowl. When necessary, season with extra salt and pepper.

Mix spoon with the remaining cheese. Half into the eggplant. Bake for about 50 minutes until melted cheese, and soft eggplant. Allow cooling for 5 min before serving.

One of our foods on busy weekdays is the cheesy chicken broccoli rice bake. All cooks into one platter and in just a few minutes this satisfying saucepan is ready for the oven. It is ideal for the nights when dinner isn’t the only thing that requires us to pay attention. Let’s get to our to-do list and put on the table a savory meal!

Who doesn’t love a great chicken and sorta dish with rice casserole? However, it’s all beautiful here, it’s quick, it’s ready to be served before you know it is dinner. This dish is nothing fancy, chicken, veggies, and rice are tops of melted cheddar. This hardy chicken and rice bake from our whole family is delicious. Recipes such as this are real treasures … this cheesy casserole gives you so much taste and satisfaction and hardly any effort. This Cheesy Chicken Broccoli Rice Pie is the best meal you can prepare throughout the week, this time-saving recipe is ideal for weekdays and a hit with both children and adults enjoy.

Ingredients:

1 pound boneless chicken breasts, diced

1 head broccoli, cut in florets

1 cup of frozen corn

2 medium carrots, peeled and chopped

1/2 small yellow onion, chopped

1 teaspoon minced garlic

1 cup white rice, uncooked

1 (10 1/2-ounce) can cream of chicken soup

3/4 cup water

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup cheddar cheese, shredded

Directions:

Preheat oven at about 375 ° F. Spray in a 3-quart dish with cooking spray.

In a prepared baking dish, whisk together the cream chicken soup and water. Add salt and pepper to taste. Mix well chicken, broccoli, and corn. Add carrots, onion, rice, and garlic. Stir well until fully combined.

Transfer on to a preheated oven for 55 to 60 minutes, covered with aluminum foil tightly. Remove the foil and add cheddar cheese on add. Put the dish in the oven 3 to 5 minutes until it has melted.

Cheesy Chicken And Broccoli Rice Bake

Rebecca One of our foods on busy weekdays is the cheesy chicken broccoli rice bake. All cooks into one platter and in just a few minutes this satisfying saucepan is ready… Main Dish Recipes Cheesy Chicken And Broccoli Rice Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound boneless chicken breasts, diced
• 1 head broccoli, cut in florets
• 1 cup of frozen corn
• 2 medium carrots, peeled and chopped
• 1/2 small yellow onion, chopped
• 1 teaspoon minced garlic
• 1 cup white rice, uncooked
• 1 (10 1/2-ounce) can cream of chicken soup
• 3/4 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup cheddar cheese, shredded

Instructions

Preheat oven at about 375 ° F. Spray in a 3-quart dish with cooking spray.

In a prepared baking dish, whisk together the cream chicken soup and water. Add salt and pepper to taste. Mix well chicken, broccoli, and corn. Add carrots, onion, rice, and garlic. Stir well until fully combined.

Transfer on to a preheated oven for 55 to 60 minutes, covered with aluminum foil tightly. Remove the foil and add cheddar cheese on add. Put the dish in the oven 3 to 5 minutes until it has melted

Old school comfort food is called Danish Pork Patties – or Karbonader. In Denmark, which is Grandma’s food, you might call it “Mormor Mad.” Grandma food is always comfort food and we’re all concerned here with comfort food, so that’s our way up the street. These may have been reserved for an event for Grandma, but along with some basic boiled potatoes, they are excellent. They are homey, savory, and flavorful.

You traditionally begin with ground pork, salt, and pepper. We want to improve the flavor a bit so that we throw in a little bit of thyme, some onions, and garlic powder. These few ingredients enhance something, but they’re not enough to get the traditional flavor overwhelmed. They’re unbelievably simple to cook. Just don’t crowd your pan, so they are all as crispy. It’s the type of food every grandma knows of, delicious and comfortable.

Ingredients:

1 lb ground pork

1 small onion, finely chopped

2 eggs, beaten

2 teaspoons dried thyme

1/2 teaspoon garlic powder

Freshly ground pepper and salt (Kosher salt) to taste

2 cups breadcrumbs

Oil, for frying

Directions:

In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.

In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.

Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.

Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.

Danish Breaded Pork Patties

Rebecca Old school comfort food is called Danish Pork Patties – or Karbonader. In Denmark, which is Grandma’s food, you might call it “Mormor Mad.” Grandma food is always comfort food… Main Dish Recipes Danish Breaded Pork Patties European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground pork
• 1 small onion, finely chopped
• 2 eggs, beaten
• 2 teaspoons dried thyme
• 1/2 teaspoon garlic powder
• Freshly ground pepper and salt (Kosher salt) to taste
• 2 cups breadcrumbs
• Oil, for frying

Instructions

In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.

In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.

Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.

Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.

Some people don’t like carrot cake there, but what they think we don’t know. Although the cake may not be the best you can ever look at, carrot cake is as sweet and delicious, as long as the day is. The ingredient is root vegetables and yes. This was around for eons, which means that the carrot cake recipe has been tweaked and perfected over time. This is our recipe for carrot cake. We think it’s just about perfect, damp, and sparkling with flavorful carrot bites, pineapples, spices & nuts.

The carrot cake was created throughout the Middle Ages from Carrot Pudding. It was, of course, a very different dessert than that we know now, but carrots have been used for centuries in inventive cooks in baked food. When sugar and the other staples were difficult to get through, they provided humidity and sweetness. Carrot cake comes from England and was most likely transported to the United States after the Second World War.

Throughout the country, it became popular and developed some sort of following because it was considered to be a “healthy cake.” It has veggies, fruits, and nuts, but it still has sugar and oil and usually quite astonishing frost too. We don’t know. But, hey, everything at night gets you to sleep.

Ingredients:

3 cups carrots, finely shredded

8 ounces crushed pineapple, drained

2 cups all-purpose flour

1 cup chopped walnuts or pecans

1 cup of vegetable oil

1 cup granulated sugar

3/4 cup light brown sugar, packed

4 large eggs

1 tablespoon orange zest

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon ground allspice]

1/4 teaspoon ground nutmeg

Directions:

Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside

Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside

In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.

Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.

Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.

Decorate and enjoy your favorite cream cheese frosting

The Best Carrot Cake

Rebecca Some people don’t like carrot cake there, but what they think we don’t know. Although the cake may not be the best you can ever look at, carrot cake is… Main Dish Recipes The Best Carrot Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 3 cups carrots, finely shredded
• 8 ounces crushed pineapple, drained
• 2 cups all-purpose flour
• 1 cup chopped walnuts or pecans
• 1 cup of vegetable oil
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 4 large eggs
• 1 tablespoon orange zest
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice]
• 1/4 teaspoon ground nutmeg

Instructions

Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside

Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside

In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.

Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.

Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.

Decorate and enjoy your favorite cream cheese frosting

We like to take pots and family parties with our casseroles because they are easy to transportation and heat, not to mention, delicious. We knew that we had a winner when we found this recipe for hamburger pasta. When we make this for large groups, we use a tabletop, but more often, we whip up and bake in our tried and true casserole dish on a smaller scale. It uses beef, carrots, and peas, all of which are sandwiched in heavy gravel between two layers of creamy, mashed potatoes, and are covered in the tons of gooey cheese. We take the skin off our potatoes because we like the smooth texture, but for this casserole, skin-on potatoes are good too. Prove the next time you need crowd-pleasing comfort food, our hamburger and potato baked.

Ingredients:

1 1/2 pounds ground beef

3 lbs (peeled and quartered) Yukon Gold potatoes

1 medium yellow onion, chopped

2 medium cloves garlic, minced

2 medium carrots, peeled and sliced

8 ounces of frozen peas

1 1/2 c cheddar cheese (1/2 c for potatoes, 1 c for the top), shredded and divided

1/2 cup beef broth

1/2 cup milk

4 tbsp butter (2 tbsp for beef, 2 tbsp for potatoes), divided

2 tablespoons all-purpose flour

2 tablespoons Italian seasoning

1 teaspoon salt (1/2 teaspoon for potatoes, 1/2 teaspoon for beef), divided

1/2 teaspoon pepper

Directions:

Preheat oven at about 350 degrees F

Boil potatoes until they are fork-tender into a large pot. Drain and add 1/2 tsp of salt, 2 tbsp of butter. Smash until soft. To combine, add the cheese and stir. Transfer in an 11×9-inch aluminum or casserole dish of half of the potatoes to the bottom.

Saute the ground beef, salted and peppered, until cooked. Transfer the beef to the plate with a towel of paper for drainage.

Sprinkle the carrots and the onions in the same pot over medium heat. Add beef to ground and mix. Add butter, peas, garlic, Italian, pepper, and salt reserved, then cook for about 3 minutes to light brown garlic. Stain with flour and mix in. Pour in a broth of beef and stir to thicken.

Spread the potato beef mixture and cover with reserved potatoes. Bake until bubbling and browned for 30 minutes, top with reserved cheese.

Hamburger And Potato Casserole

Rebecca We like to take pots and family parties with our casseroles because they are easy to transportation and heat, not to mention, delicious. We knew that we had a winner… Main Dish Recipes Hamburger And Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• 1 1/2 pounds ground beef
• 3 lbs (peeled and quartered) Yukon Gold potatoes
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 8 ounces of frozen peas
• 1 1/2 c cheddar cheese (1/2 c for potatoes, 1 c for the top), shredded and divided
• 1/2 cup beef broth
• 1/2 cup milk
• 4 tbsp butter (2 tbsp for beef, 2 tbsp for potatoes), divided
• 2 tablespoons all-purpose flour
• 2 tablespoons Italian seasoning
• 1 teaspoon salt (1/2 teaspoon for potatoes, 1/2 teaspoon for beef), divided
• 1/2 teaspoon pepper

Instructions

Preheat oven at about 350 degrees F

Boil potatoes until they are fork-tender into a large pot. Drain and add 1/2 tsp of salt, 2 tbsp of butter. Smash until soft. To combine, add the cheese and stir. Transfer in an 11x9-inch aluminum or casserole dish of half of the potatoes to the bottom.

Saute the ground beef, salted and peppered, until cooked. Transfer the beef to the plate with a towel of paper for drainage.

Sprinkle the carrots and the onions in the same pot over medium heat. Add beef to ground and mix. Add butter, peas, garlic, Italian, pepper, and salt reserved, then cook for about 3 minutes to light brown garlic. Stain with flour and mix in. Pour in a broth of beef and stir to thicken.

Spread the potato beef mixture and cover with reserved potatoes. Bake until bubbling and browned for 30 minutes, top with reserved cheese.

A batch of chewy chocolate brownies is one of our baking regulars. We love the slightly blistered top, the perfectly crunchy corner parts, and the Gooey Center for more. We love to whip up a bunch of brownies when weakness washes over us for something baked and chocolate. A humid and chewy brownie is always the benchmark, and we have found a great recipe to keep that smooth chewy texture while changing or browning the usual routine. Our secret component: condensed milk sweetened.

This procedure is as simple as with our regular browny recipe, but with the new addition of condensed milk, the majority of the main ingredients still exist. Condensed milk is a good way to chew and savory brownies. We then add all the other ingredients into the same casserole. We melt the butter with milk. They’re mixed in a luxury chocolate cup and then poured into a bakery dish. Now we just leave in the oven to enjoy the smell of brownies.

Ingredients:

2 (14 oz) cans sweetened condensed milk

2 cups flour

½ cup brown sugar

2 sticks unsalted butter

2 teaspoons vanilla

1 ½ teaspoons baking powder

½ cup unsweetened cocoa powder

½ teaspoon salt

Directions:

Preheat oven at about 350 ° F. Line a pan with parchment paper, leaving the edges lighter to help to remove brownies once baked from the dish.

In a medium bowl, stirring frequently, melt condensed milk and butter together. Remove vanilla and brown sugar from the heat once melted. Continue stirring until completely combined.

Mix the powder of cocoa, salt, baking powder, and flour. Pour the batter into the baking dish.

Baked for about 30 minutes or till the middle is just set

Let it rest for 5 min, remover the brownies from the baking dish using a parchment paper. To serve, sliced, and warmly served. Before storing in an airtight container, cool completely.

Condensed Milk Brownies

Rebecca A batch of chewy chocolate brownies is one of our baking regulars. We love the slightly blistered top, the perfectly crunchy corner parts, and the Gooey Center for more. We… Main Dish Recipes Condensed Milk Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (14 oz) cans sweetened condensed milk
• 2 cups flour
• ½ cup brown sugar
• 2 sticks unsalted butter
• 2 teaspoons vanilla
• 1 ½ teaspoons baking powder
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt

Instructions

Preheat oven at about 350 ° F. Line a pan with parchment paper, leaving the edges lighter to help to remove brownies once baked from the dish.

In a medium bowl, stirring frequently, melt condensed milk and butter together. Remove vanilla and brown sugar from the heat once melted. Continue stirring until completely combined.

Mix the powder of cocoa, salt, baking powder, and flour. Pour the batter into the baking dish.

Baked for about 30 minutes or till the middle is just set

Let it rest for 5 min, remover the brownies from the baking dish using a parchment paper. To serve, sliced, and warmly served. Before storing in an airtight container, cool completely.

These are not enchiladas, which have a bunch of extra fancy ingredients or combinations of inventive flavors. No, these are fundamental enchiladas, which are not apologetic in cheesiness and short ingredients. That does not say that they are not good – surely they are, their heartfeltness and simplicity completely comforting. It is the enchiladas to which you turn when you want something simple, cheesy, and surely happy for the whole family.

When you take your time to heat your tortillas, your life will be much easier with enchiladas. You can roll it easier and it breaks less. Some recipes will allow you to sprinkle each tortilla quickly, or dunk every tortilla with sauce, but you need not go to this problem. If you wrap the tortillas in a damp towel and stir them up to warm, it will get you all right.

Ingredients:

1 lb ground beef

1/2 white onion, diced

3 tablespoons taco seasoning

1/4 cup water

10-14 corn tortillas, warmed

2 cups enchilada sauce

3 cups Cheddar cheese, grated

Sour cream, for serving

Fresh cilantro, for serving

Directions:

1. Preheat oven at about 375 ° F.

2. Brown the ground beef and onions until the beef are no longer pink in a large skillet over medium heat. Drain excess fat and season the beef with a taco. Add 1/4 c of water and cook until the water has fully reduced. Take out from the heat and set aside.

3. Spread in the bottom of a 9×13- inch baking dish 1/2 cup of enchilada sauce.

4. Put some ground beef and cheddar in a straight line in the center of each tortilla, and roll it tightly.

5. In the baking dish, place the enchiladas side seam. Pour over the top of the enchilada sauce and cover the tortillas. Sprinkles over the rest of the cheese.

6. Bake until cheese is bubbly and melted for about 20 minutes. Serve with cilantro and sour cream.

Easy Cheesy Ground Beef Enchiladas

Rebecca These are not enchiladas, which have a bunch of extra fancy ingredients or combinations of inventive flavors. No, these are fundamental enchiladas, which are not apologetic in cheesiness and short… Main Dish Recipes Easy Cheesy Ground Beef Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1/2 white onion, diced
• 3 tablespoons taco seasoning
• 1/4 cup water
• 10-14 corn tortillas, warmed
• 2 cups enchilada sauce
• 3 cups Cheddar cheese, grated
• Sour cream, for serving
• Fresh cilantro, for serving

Instructions

1. Preheat oven at about 375 ° F.

2. Brown the ground beef and onions until the beef are no longer pink in a large skillet over medium heat. Drain excess fat and season the beef with a taco. Add 1/4 c of water and cook until the water has fully reduced. Take out from the heat and set aside.

3. Spread in the bottom of a 9x13- inch baking dish 1/2 cup of enchilada sauce.

4. Put some ground beef and cheddar in a straight line in the center of each tortilla, and roll it tightly.

5. In the baking dish, place the enchiladas side seam. Pour over the top of the enchilada sauce and cover the tortillas. Sprinkles over the rest of the cheese.

6. Bake until cheese is bubbly and melted for about 20 minutes. Serve with cilantro and sour cream.