Main Dish Recipes

A delight for meat-and-potato lovers — tasty meatloaf filled with cheesy mashed potatoes.

Ingredients:

2 lb ground beef

1 cup onion, diced, sauteed

3 cloves garlic, minced, sauteed

1 ½ cups grated parmesan cheese, divided

2 eggs

1 cup panko breadcrumbs

2 tsp salt

1 ½ tsp pepper

2 tsp Worcestershire sauce

½ cup milk

½ cup fresh parsley, finely chopped

For Glaze:

1 ½ cups ketchup

½ cup brown sugar

2 tsp mustard powder

2 tsp onion powder

2 tsp paprika

¼ cup tomato paste

For Mashed Potatoes:

1 lb peeled Yukon gold potato, chopped

2 tbsp butter

1 tsp salt

½ tsp pepper

1 cup milk

28 slices bacon, sliced

Directions:

Preheat oven at about 350 degrees F (180 degrees C).

Mix the steak, fried onions and garlic, parmesan, bacon, panko, salt, pepper, Worcestershire, butter, and parsley in a big pot. Set aside.

In another cup, add ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste to make the glaze. Reserve half the glaze in a different bowl after the preparation of the meatloaf. Set aside.

Mash cooked potatoes, butter, salt, pepper, milk, and parmesan in a large bowl to achieve desired consistency. Set aside.

Fill a bundt pan with slices of bacon and spread a coating of glaze on the interior of the bacon using a pastry brush.

Add 2⁄3 meat to the bottom of the pan, stretch the sides and center of the pan and make a bowl for the mashed potatoes.

Add the mashed potatoes in the bowl, then smooth out. Use the remaining meat to top the mashed potatoes, smooth out, cover with the raw meat glaze on top and fold the bacon slices over the top of the meat. Cover and bake with foil for 1 hour. After 30 minutes remove the foil and carefully drain some of the fat before putting it back in the oven.

Place on top of the bundt pan a cooling rack and turn over to a baking sheet.

Remove the bundt pan, and cover the reserved glaze with the meatloaf.

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF

Rebecca A delight for meat-and-potato lovers — tasty meatloaf filled with cheesy mashed potatoes. Ingredients: 2 lb ground beef 1 cup onion, diced, sauteed 3 cloves garlic, minced, sauteed 1 ½… Main Dish Recipes BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 2 lb ground beef
• 1 cup onion, diced, sauteed
• 3 cloves garlic, minced, sauteed
• 1 ½ cups grated parmesan cheese, divided
• 2 eggs
• 1 cup panko breadcrumbs
• 2 tsp salt
• 1 ½ tsp pepper
• 2 tsp Worcestershire sauce
• ½ cup milk
• ½ cup fresh parsley, finely chopped
• For Glaze:
• 1 ½ cups ketchup
• ½ cup brown sugar
• 2 tsp mustard powder
• 2 tsp onion powder
• 2 tsp paprika
• ¼ cup tomato paste
• For Mashed Potatoes:
• 1 lb peeled Yukon gold potato, chopped
• 2 tbsp butter
• 1 tsp salt
• ½ tsp pepper
• 1 cup milk
• 28 slices bacon, sliced

Instructions

Preheat oven at about 350 degrees F (180 degrees C).

Mix the steak, fried onions and garlic, parmesan, bacon, panko, salt, pepper, Worcestershire, butter, and parsley in a big pot. Set aside.

In another cup, add ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste to make the glaze. Reserve half the glaze in a different bowl after the preparation of the meatloaf. Set aside.

Mash cooked potatoes, butter, salt, pepper, milk, and parmesan in a large bowl to achieve desired consistency. Set aside.

Fill a bundt pan with slices of bacon and spread a coating of glaze on the interior of the bacon using a pastry brush.

Add 2⁄3 meat to the bottom of the pan, stretch the sides and center of the pan and make a bowl for the mashed potatoes.

Add the mashed potatoes in the bowl, then smooth out. Use the remaining meat to top the mashed potatoes, smooth out, cover with the raw meat glaze on top and fold the bacon slices over the top of the meat. Cover and bake with foil for 1 hour. After 30 minutes remove the foil and carefully drain some of the fat before putting it back in the oven.

Place on top of the bundt pan a cooling rack and turn over to a baking sheet.

Remove the bundt pan, and cover the reserved glaze with the meatloaf.

This dinner is super easy and can be made in about 30 minutes in a skillet on your table. It is food for comfort and perfect for cooler weather. I don’t know about you, but once the weather turns a little chilly, I want all the comfort foods.

This is made entirely from scratch, without using condensed soup. But don’t allow that to scare you off making these chops. I promise that this dish isn’t so much harder to make than soup opening and it’s so much healthier and more tasteful. It’s a massive flavor that makes the use of real ingredients (this’s the secret!) and so it goes to the sauce with all the taste that comes with the same pan.

Ingredients:

1 tbsp butter

1 clove garlic, pressed

6 pork chops

salt and pepper to taste

1 (8 oz) can mushroom, drained

1 cup dry sherry

1 (10.5 oz) can beef broth

2 tbsp cornstarch

2 tbsp water

Directions:

Preheat oven at about 350 degrees F (175 degrees C).

Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.

Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.

Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.

Grandma’s Pork Chops In Mushroom Gravy

Rebecca This dinner is super easy and can be made in about 30 minutes in a skillet on your table. It is food for comfort and perfect for cooler weather. I… Main Dish Recipes Grandma’s Pork Chops In Mushroom Gravy European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp butter
• 1 clove garlic, pressed
• 6 pork chops
• salt and pepper to taste
• 1 (8 oz) can mushroom, drained
• 1 cup dry sherry
• 1 (10.5 oz) can beef broth
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

Preheat oven at about 350 degrees F (175 degrees C).

Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.

Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.

Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.

Notes

Per Serving: 209 calories; 8.1 g total fat; 59 mg cholesterol; 609 mg sodium. 10.7 g carbohydrates; 19.2 g protein.

I’ve got to share this. I must because this by far is the tastiest thing I had in weeks! I’ve been busy for the past couple of weeks, unable to cook, so I resort to take outs and fast foods. Now, that I’ve got a chance to have a decent meal, this is the very first dish that came to mind. Ah, I missed homecooked meals. And this delicious Chicken Macaroni Casserole that is loaded with tender chicken, with creamy cheese sauce is all I need. Did I mention it is one of the best comfort food? And it’s so easy to prepare. This is one hearty meal to enjoy any time of the day, and by the way, I sneak in some veggies in it too like peas, carrots, and green beans and it’s a winner!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Chicken Macaroni Recipe

INGREDIENTS

10-12 oz cooked chicken

1 ½ cups of macaroni uncooked

1 can cream of celery soup

1 cup of shredded cheddar cheese

1/3 cup of milk

¼ cup of mayonnaise

½ teaspoon dry mustard

½ cup of breadcrumbs

2 tablespoons of butter, melted

½ teaspoon paprika

HOW TO MAKE CHICKEN MACARONI CASSEROLE

Step 1: Put water in a pot. Once water is boiling put in the macaroni and cook following package instruction. Drain and set aside.

Step 2: Cut the chicken into small bite-size pieces. You can use either leftover chicken or if none, use uncooked chicken.

Step 3: In a large bowl, combine the cream of chicken soup or cream of mushroom (depends on what you prefer to use), cheese, milk, mayonnaise, and mustard.

Step 4: Then, mix in the bite-size chicken pieces and cooked macaroni into the soup mixture.

Step 5: Now, pour everything into a greased casserole baking dish.

Step 6: Meanwhile, in another bowl, combine the breadcrumbs, paprika, and melted butter. Mix well until blended.

Step 7: Sprinkle over the casserole.

Step 8: Place the casserole inside the oven and bake for 30 to 40 minutes, uncovered at 350 degrees.

Step 9: Once cooked, remove from the oven and serve immediately. Enjoy!

CHICKEN MACARONI CASSEROLE

Rebecca I’ve got to share this. I must because this by far is the tastiest thing I had in weeks! I’ve been busy for the past couple of weeks, unable to… Main Dish Recipes CHICKEN MACARONI CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 20 voted )

Ingredients

• 10-12 oz cooked chicken
• 1 ½ cups of macaroni uncooked
• 1 can cream of celery soup
• 1 cup of shredded cheddar cheese
• 1/3 cup of milk
• ¼ cup of mayonnaise
• ½ teaspoon dry mustard
• ½ cup of breadcrumbs
• 2 tablespoons of butter, melted
• ½ teaspoon paprika

Instructions

Step 1: Put water in a pot. Once water is boiling put in the macaroni and cook following package instruction. Drain and set aside.

Step 2: Cut the chicken into small bite-size pieces. You can use either leftover chicken or if none, use uncooked chicken.

Step 3: In a large bowl, combine the cream of chicken soup or cream of mushroom (depends on what you prefer to use), cheese, milk, mayonnaise, and mustard.

Step 4: Then, mix in the bite-size chicken pieces and cooked macaroni into the soup mixture.

Step 5: Now, pour everything into a greased casserole baking dish.

Step 6: Meanwhile, in another bowl, combine the breadcrumbs, paprika, and melted butter. Mix well until blended.

Step 7: Sprinkle over the casserole.

Step 8: Place the casserole inside the oven and bake for 30 to 40 minutes, uncovered at 350 degrees.

Step 9: Once cooked, remove from the oven and serve immediately. Enjoy!

Tired of eating potatoes the conventional way? Instead of having french fries why not take it to the next level? This recipe is pretty easy to make and unlike your regular potato fries, it is by far the quickest do-over to love potatoes even more! This is an awesome way to spice up your dinner routine (I know because my kids love this dish so much they can finish one big serving in one sitting). It’s creamy, cheesy and without a doubt mouthwatering. All you got to do is chopped those potatoes and smothered them in a creamy ranch sauce and top them with bacon and cheese (lots of cheese if you prefer, well, I do!). Once you taste this Ranch potato you’ll never look potatoes the same way again and that’s the truth.

Ingredients

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups of milk

1 envelope ranch dressing mix

1 1/2 cups of  shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

How To Make Easy Ranch Potatoes

Step 1. Prepare a saucepan. Pour water in the pan and add in the potatoes. Make sure that the amount of water is enough to cover the potatoes. Bring to a boil and cook for about 10-12 minutes or until the potatoes are half cooked. Then, drain the potatoes.

Step 2. Carefully transfer the potatoes into a 13 x 9-inch greased baking dish.

Step 3. Combine the salad dressing mix, soup, 1 cup of cheese, and milk. Add a dash of salt and pepper for additional flavor. And mix with the potatoes.

Step 4. And then top with the remainder of the cheese and bacon.

Step 5. Place the baking dish inside the oven and bake for 25-30 minutes at 350 degrees or until the potatoes are completely cooked. Make sure to not overcook it though.

Easy Ranch Potatoes Recipe

Rebecca Tired of eating potatoes the conventional way? Instead of having french fries why not take it to the next level? This recipe is pretty easy to make and unlike your… Main Dish Recipes Easy Ranch Potatoes Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 can cream of mushroom soup, undiluted
• 1 1/4 cups of milk
• 1 envelope ranch dressing mix
• 1 1/2 cups of  shredded cheddar cheese, divided
• salt and pepper
• 6 slices bacon, cooked and crumbled

Instructions

Step 1. Prepare a saucepan. Pour water in the pan and add in the potatoes. Make sure that the amount of water is enough to cover the potatoes. Bring to a boil and cook for about 10-12 minutes or until the potatoes are half cooked. Then, drain the potatoes.

Step 2. Carefully transfer the potatoes into a 13 x 9-inch greased baking dish.

Step 3. Combine the salad dressing mix, soup, 1 cup of cheese, and milk. Add a dash of salt and pepper for additional flavor. And mix with the potatoes.

Step 4. And then top with the remainder of the cheese and bacon.

Step 5. Place the baking dish inside the oven and bake for 25-30 minutes at 350 degrees or until the potatoes are completely cooked. Make sure to not overcook it though.

I am so excited to share this recipe with you today! I was looking for something to eat the other day and I found egg noodles and beef in my fridge. So, I started to think of dishes that the main ingredients are noodles and beef. At first, I thought of Beef noodles soup but I didn’t have most of the ingredients so I came up with this dish instead. It was a good thing that I went for this recipe because it was amazing! I don’t know about you but just by looking at the photo, I kind of taste it! These simple steps will guide you to the perfect meal! You just need to follow it! Enjoy!

Ingredients

2 pounds sirloin tips, cubed

½ yellow onion, chopped

2 (10.75 ounces) cans condensed cream of mushroom soup

1 cup milk

½ cup red wine

1 (1.25 ounce) package beef with onion soup mix

2 (16 ounce) packages egg noodles

How to make Creamy Beef Tips with Egg Noodles

Place a large skillet in the stove and turn the heat to medium-high. Grease lightly and saute onion, once translucent, add the beef sirloin tips. Cook for 5 minutes or until the beef turns brown.

In a large bowl, combine milk, red wine, creamy mushroom soup, and the sauteed beef sirloin tip. Put back into the skillet and make sure that the beef sirloin is fully covered by the soup mixture. Turn the heat to low and simmer. Cover the skillet and cook for 2 hours or until the beef is tender. Check occasionally.

Turn the stove to its lowest amount of heat and cook further about 4 hours until the beef is really tender and breaking apart.

In a large pot, pour water and season with a little amount of salt then bring to a boil. When boiling, add the egg noodles and cook for about 5 minutes or until the texture is firm. Stir two or three times to prevent the noodles from sticking together. Drain and place to a large bowl.

Add the beef tips on top of the noodles. Serve and enjoy!

Creamy Beef Tips with Egg Noodles

Rebecca I am so excited to share this recipe with you today! I was looking for something to eat the other day and I found egg noodles and beef in my… Main Dish Recipes Creamy Beef Tips with Egg Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds sirloin tips, cubed
• ½ yellow onion, chopped
• 2 (10.75 ounces) cans condensed cream of mushroom soup
• 1 cup milk
• ½ cup red wine
• 1 (1.25 ounce) package beef with onion soup mix
• 2 (16 ounce) packages egg noodles

Instructions

Place a large skillet in the stove and turn the heat to medium-high. Grease lightly and saute onion, once translucent, add the beef sirloin tips. Cook for 5 minutes or until the beef turns brown.

In a large bowl, combine milk, red wine, creamy mushroom soup, and the sauteed beef sirloin tip. Put back into the skillet and make sure that the beef sirloin is fully covered by the soup mixture. Turn the heat to low and simmer. Cover the skillet and cook for 2 hours or until the beef is tender. Check occasionally.

Turn the stove to its lowest amount of heat and cook further about 4 hours until the beef is really tender and breaking apart.

In a large pot, pour water and season with a little amount of salt then bring to a boil. When boiling, add the egg noodles and cook for about 5 minutes or until the texture is firm. Stir two or three times to prevent the noodles from sticking together. Drain and place to a large bowl.

Add the beef tips on top of the noodles. Serve and enjoy!

Whenever we have this casserole it always feels like Thanksgiving. It’s super flavorful and my kids always love this for dinner. This recipe is so easy to make, you can even prepare this earlier in a day. Just cover and refrigerate until you’re ready to bake. Pop in the oven and serve with a big side of mashed potato or your favorite veggies. My favorite is the cheese topping because I love the crunch of it in every bite. Or you can leave it off, your choice. Either way, this casserole will still be as amazing as it ever will be!

Ingredients

Cornbread (about 4 cups, crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz can of Cream of Mushroom Soup

1/2 teaspoon poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 teaspoon black pepper

1 stalk celery, diced

2 cups chicken broth

2 tablespoon melted butter

1/4 teaspoon salt

For the Gravy

1/2 cup unsalted butter

1/2 cup all-purpose flour

1-quart chicken stock

1/3 cup of heavy cream

1/4 teaspoon salt

1/2 teaspoon black pepper

pinch of cayenne pepper

How to make Chicken and Dressing Casserole

Step 1: In a bowl, combine all the ingredients except the gravy ingredients.

Step 2: Greased a 9 x 13-inch casserole dish and carefully pour the mixture in the prepared dish. Place inside the oven and bake at 350 degrees for 40-50 minutes or until set.

Step 3: Meanwhile, put the butter in a saucepan and melt over medium heat.

Step 4: Mix in the flour and cook for about 2 minutes.

Step 5: Slowly whisk in the chicken stock. Continue cooking for 4-6 minutes in low heat and stir continuously until the mixture is thick enough to coat the back of a spoon.

Step 6: Then, stir in the heavy cream and season with salt, pepper, and cayenne pepper.

Step 7: Remove the casserole from the oven and generously pour the gravy over the top. Serve with mashed potato on the side. Enjoy!

Chicken and Dressing Casserole - The Perfect Weeknight Meal!

Rebecca Whenever we have this casserole it always feels like Thanksgiving. It’s super flavorful and my kids always love this for dinner. This recipe is so easy to make, you can… Main Dish Recipes Chicken and Dressing Casserole – The Perfect Weeknight Meal! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 23 voted )

Ingredients

• Cornbread (about 4 cups, crumbled)
• 4 large chicken breast, cooked and cubed
• 1 10.5 oz can of Cream of Mushroom Soup
• 1/2 teaspoon poultry seasoning (optional)
• 4 eggs, boiled and chopped
• 1 small onion, chopped
• 1/2 teaspoon black pepper
• 1 stalk celery, diced
• 2 cups chicken broth
• 2 tablespoon melted butter
• 1/4 teaspoon salt
• For the Gravy
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1-quart chicken stock
• 1/3 cup of heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of cayenne pepper

Instructions

Step 1: In a bowl, combine all the ingredients except the gravy ingredients.

Step 2: Greased a 9 x 13-inch casserole dish and carefully pour the mixture in the prepared dish. Place inside the oven and bake at 350 degrees for 40-50 minutes or until set.

Step 3: Meanwhile, put the butter in a saucepan and melt over medium heat.

Step 4: Mix in the flour and cook for about 2 minutes.

Step 5: Slowly whisk in the chicken stock. Continue cooking for 4-6 minutes in low heat and stir continuously until the mixture is thick enough to coat the back of a spoon.

Step 6: Then, stir in the heavy cream and season with salt, pepper, and cayenne pepper.

Step 7: Remove the casserole from the oven and generously pour the gravy over the top. Serve with mashed potato on the side. Enjoy!

This incredibly delicious and quick recipe will put a smile on your face! I remember as a kid and even now, I enjoy a nice and juicy hot dog. I mean, who doesn’t? It is just one of those treats that we grew up with. My pop use to make this for us all the time. I love the taste of onion and melted cheese. Oh man, I’m about to go to the kitchen and make some of these.

This recipe is very convenient for busy people like me that just have a little knowledge when it comes to the kitchen. Now, I understand why my father makes this about 4 times a week! I don’t blame him because it is really good. For extra flavor, you can try adding ground beef. First, saute the beef in garlic and onion then add salt and pepper to taste. Spread over the top of the bun together with the hot dogs. It’s awesome! You can add more hotdogs as well. Sometimes I add 5 more hotdogs so I can have like an overload kind of sandwich. Don’t judge me I love food! And you can serve it with a nice cold lemon juice or soda for a delicious and refreshing afternoon bite. Enjoy!

Ingredients

8 hot dogs

8 hot dog buns

1 can of chili

1/2 an onion, diced

cheddar cheese

mayonnaise

mustard

sweet relish

How to make Papa’s Favorite Oven Hot Dogs Recipe

Step 1: Spread mayonnaise then sweet relish in the hot dog buns. Mayonnaise makes the bun soft and tasty.

Step 2: Slice the hotdogs into medium cubes.

Step 3: Spread evenly ketchup and mustard. Place the hotdogs in the middle and put them into a 13×9 baking pan.

Step 4: Sprinkle diced onion, cheese, and chili over the top. Bake for 45 minutes at 350 degrees F covered with aluminum foil.

Step 5: Remove from the oven and serve while it still hot. Enjoy!

Papa’s Favorite Oven Hot Dogs Recipe – It’s A Classic!

Rebecca This incredibly delicious and quick recipe will put a smile on your face! I remember as a kid and even now, I enjoy a nice and juicy hot dog. I… Main Dish Recipes Papa’s Favorite Oven Hot Dogs Recipe – It’s A Classic! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 8 hot dogs
• 8 hot dog buns
• 1 can of chili
• 1/2 an onion, diced
• cheddar cheese
• mayonnaise
• mustard
• sweet relish

Instructions

Step 1: Spread mayonnaise then sweet relish in the hot dog buns. Mayonnaise makes the bun soft and tasty.

Step 2: Slice the hotdogs into medium cubes.

Step 3: Spread evenly ketchup and mustard. Place the hotdogs in the middle and put them into a 13x9 baking pan.

Step 4: Sprinkle diced onion, cheese, and chili over the top. Bake for 45 minutes at 350 degrees F covered with aluminum foil.

Step 5: Remove from the oven and serve while it still hot. Enjoy!

This month, I learned a lot of new recipes just by watching food channels. This Creamed Chipped Beef is just one of those that caught my attention. I know this is a pretty common food but it surprised me the first time I tasted it. Beef in a thick creamy sauce? I mean, how good is that? I’ve always been in search of quick and easy recipes that I can make in less than an hour. This was the perfect recipe for me. I usually eat it with toast and potatoes. I tried eating it with rice as well. It was perfect! It’s like the burger steak in Jollibee. It comes with a cup of rice. Try it sometime, I promise you it is awesome!

By the way, if you want more beef, you can add more to make it more “beefy”. I can’t give you more satisfying information on how good this recipe is. I guess you just got to try it yourself. Just remember not to leave it unattended so the beef won’t burn. Or else you are gonna do it all over again. Another reminder, do not pour the milk all at once. It might get burnt in high heat. Rather, pour it in gently and a little at a time.

INGREDIENTS

2 tablespoons of butter

2 tablespoons of all-purpose flour

1 1/2 cups of warm milk

1 (8 ounces) jar dried beef

1 pinch cayenne pepper

How to make Creamed Chipped Beef On Toast

Step 1: Melt the butter in a medium saucepan over low heat.

Step 2: Slowly whisk in the flour to form a roux. Pour in the milk a little at a time and increase the heat to medium-high. Constantly stir the mixture until thick.

Step 3: Once boiling, stir in the beef and cayenne pepper. heat through until cooked.

Step 4: Transfer to a serving plate and serve over toast. Enjoy!

Creamed Chipped Beef On Toast Is a Forgotten Classic

Rebecca This month, I learned a lot of new recipes just by watching food channels. This Creamed Chipped Beef is just one of those that caught my attention. I know this… Main Dish Recipes Creamed Chipped Beef On Toast Is a Forgotten Classic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 29 voted )

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 1 1/2 cups of warm milk
• 1 (8 ounces) jar dried beef
• 1 pinch cayenne pepper

Instructions

Step 1: Melt the butter in a medium saucepan over low heat.

Step 2: Slowly whisk in the flour to form a roux. Pour in the milk a little at a time and increase the heat to medium-high. Constantly stir the mixture until thick.

Step 3: Once boiling, stir in the beef and cayenne pepper. heat through until cooked.

Step 4: Transfer to a serving plate and serve over toast. Enjoy!

This is a very easy recipe that I’m sure you will want to include in your recipe list/book. It’s very straightforward –  the secret to this creamy, delicious Southern Mac and Cheese is the cooking time (more than anything). I would suggest sprinkling some more shredded cheese for a gooey and thick cheesy experience. This is a recipe to keep because it is not only simple to prepare but the whole family loves it! Well, my kids would love to have this every day. I’m sure your kids too.

Ingredients

1 pound of elbow macaroni

4 pounds Cheddar cheese, sliced

1 ½ cups of milk

5 eggs, or more to taste

1 tablespoon of yellow mustard

ground black pepper to taste

How to make Grandma’s Southern Mac and Cheese

Step 1: Prepare the oven by preheating it to 300 degrees F or 150 degrees C.

Step 2: In a large pot, put water and a little salt and bring it to a boil. Once the water is boiling, put in the macaroni and cook for 8 minutes. Make sure to occasionally stir the noodles. Drain once the noodles are tender yet firm to the bite.

Step 3: In a 5-quart baking dish, layer some of the macaroni and top with a layer of Cheddar cheese. Repeat the process of layering the macaroni into the dish, ending with a Cheddar cheese layer on top.

Step 4: In a bowl, beat the milk, eggs, and mustard until well incorporated. Generously pour over the macaroni mixture to make sure that the macaroni is soaked with the milk mixture.

Step 5: Place inside the preheated oven and bake for 20-25 minutes or until the cheese is melted. Remove from the oven just before the cheese around the sides of the pan gets crisp. Then, season with black pepper. Transfer to a serving bowl or plate and serve immediately. Enjoy!

Grandma's Southern Mac and Cheese

Rebecca This is a very easy recipe that I’m sure you will want to include in your recipe list/book. It’s very straightforward –  the secret to this creamy, delicious Southern Mac… Main Dish Recipes Grandma’s Southern Mac and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• 1 pound of elbow macaroni
• 4 pounds Cheddar cheese, sliced
• 1 ½ cups of milk
• 5 eggs, or more to taste
• 1 tablespoon of yellow mustard
• ground black pepper to taste

Instructions

Step 1: Prepare the oven by preheating it to 300 degrees F or 150 degrees C.

Step 2: In a large pot, put water and a little salt and bring it to a boil. Once the water is boiling, put in the macaroni and cook for 8 minutes. Make sure to occasionally stir the noodles. Drain once the noodles are tender yet firm to the bite.

Step 3: In a 5-quart baking dish, layer some of the macaroni and top with a layer of Cheddar cheese. Repeat the process of layering the macaroni into the dish, ending with a Cheddar cheese layer on top.

Step 4: In a bowl, beat the milk, eggs, and mustard until well incorporated. Generously pour over the macaroni mixture to make sure that the macaroni is soaked with the milk mixture.

Step 5: Place inside the preheated oven and bake for 20-25 minutes or until the cheese is melted. Remove from the oven just before the cheese around the sides of the pan gets crisp. Then, season with black pepper. Transfer to a serving bowl or plate and serve immediately. Enjoy!

I love gifts that are personal and DIY. It just goes to show how much a person means to you. So more often, I bake these cookies not only for myself or kids but to give to friends, loved ones, and colleagues. I wrapped them in a nice box and that without fail put smiles on their faces. The recipe to make these adorable cookies is pretty simple because everything is done in a saucepan. And the melted butter and sugar are the stars of this recipe as they give that rich and toffee flavor to the cookies that create smooth and melt-in-your-mouth texture.

Ingredients

1 cup of butter

1 1/4 cups of dark brown sugar

1/2 cup of granulated sugar

1 egg

1 egg yolk

1 tsp. pure vanilla extract

2 cups of flour

1 c. uncooked rolled oats

1/2 teaspoon of baking soda

Salt

1/4 teaspoon of ground cinnamon

1 c. white chocolate chips

1 c. chocolate chips

How to make I Want to Marry You Cookies

Step 1: Melt the butter in a saucepan over medium heat. Once melted, remove the pan from the heat.

Step 2: In a bowl, stir the dark brown sugar and granulated sugar until well incorporated and smooth. Place inside the fridge chill the mixture for 10 minutes.

Step 3: Once chilled, remove from the fridge and mix in the egg, egg yolk, and vanilla.

Step 4: In the same bowl, mix in the flour, oats, baking soda, half teaspoon of salt, and cinnamon.

Step 5: Then, whisk in the white chocolate chips and chocolate chips.

Step 6: Roll the batter into 24 medium-size balls using your hands or you can also use a scoop and place them on a light-colored cookie sheet.

Step 7: Put in the fridge and chill for 30 minutes.

Step 8: Meanwhile, prepare the oven and preheat it to 325 degrees F.

Step 9: After 30 minutes, remove the cookies from the fridge and place inside the oven. Bake for 12-14 minutes.

I Want to Marry You Cookies

Rebecca I love gifts that are personal and DIY. It just goes to show how much a person means to you. So more often, I bake these cookies not only for… Main Dish Recipes I Want to Marry You Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter
• 1 1/4 cups of dark brown sugar
• 1/2 cup of granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp. pure vanilla extract
• 2 cups of flour
• 1 c. uncooked rolled oats
• 1/2 teaspoon of baking soda
• Salt
• 1/4 teaspoon of ground cinnamon
• 1 c. white chocolate chips
• 1 c. chocolate chips

Instructions

Step 1: Melt the butter in a saucepan over medium heat. Once melted, remove the pan from the heat.

Step 2: In a bowl, stir the dark brown sugar and granulated sugar until well incorporated and smooth. Place inside the fridge chill the mixture for 10 minutes.

Step 3: Once chilled, remove from the fridge and mix in the egg, egg yolk, and vanilla.

Step 4: In the same bowl, mix in the flour, oats, baking soda, half teaspoon of salt, and cinnamon.

Step 5: Then, whisk in the white chocolate chips and chocolate chips.

Step 6: Roll the batter into 24 medium-size balls using your hands or you can also use a scoop and place them on a light-colored cookie sheet.

Step 7: Put in the fridge and chill for 30 minutes.

Step 8: Meanwhile, prepare the oven and preheat it to 325 degrees F.

Step 9: After 30 minutes, remove the cookies from the fridge and place inside the oven. Bake for 12-14 minutes.