Instant Pot Spaghetti and Meatballs

 

Ingredients

• 1tbsp Olive oil
• ½ Onion, chopped
• 1l bGround beef
• 2tsp Garlic powder
• Salt and pepper to taste
• 3tsp Minced garlic
• 1tbsp Italian seasoning
• 1jar Pasta sauce
• 3c water
• 1lb Spaghetti pasta
• 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

1. Add the oil to the bottom of the Instant Pot, and turn to saute.
2. Saute the onions until softened.
3. Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
4. Turn the saute function off, and pour half of the water into the Instant Pot.
5. Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
6. Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
7. Place the lid on the Instant Pot, and set it to sealing.
8. Cook on manual high for 5 minutes.
9. Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
10. Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

Italian Drunken Noodles

 This is a take on classic Italian dishes. There are many varieties of Italian  pasta dishes other than lasagna, Spaghetti, These Italian Drunken Noodles are a highly popular dish in Italy. A truly simple dish made with pasta, tomatoes, garlic and herbs, there is not much effort involved in making this dish any night of the week or for any type of event or celebration.

Italian Drunken Noodles

Ingredients

12oz Egg Noodles , cooked to your liking

1lb Ground Italian sausage

2Bell peppers , chopped

3tsp Minced garlic

1tsp Italian seasoning

½C White cooking wine

28oz Can diced tomatoes, not drained

1Tbsp Dried basil

Salt and pepper to taste

Parmesan cheese and fresh chopped parsley for garnish

How To Make Italian Drunken Noodles

Add the meat and peppers to a large saucepan or skillet with deep sides over medium-high heat. Cook until the meat is completely browned and the peppers have begun to soften.

Lower the heat to medium and add the minced garlic and Italian seasoning. Saute 30 seconds longer.

Mix in the white cooking wine and saute until the liquid in the pot is reduced by half.

Pour the diced tomatoes into the pot along with the dried basil and salt and pepper to taste. Stir to combine well.

Mix in the cooked noodles and continue to saute until heated through.

Top with grated Parmesan and fresh chopped parsley for garnish.

Warm Apple Cinnamon Bread Pudding with Creamy Vanilla Glaze

 Introduction:

This warm, comforting apple cinnamon bread pudding is perfect for cozy autumn days. With tender pieces of apple, a touch of cinnamon spice, and a rich vanilla glaze, this dessert is as satisfying as it is easy to make. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat!

Recipe:

Ingredients:

For the Bread Pudding:

4 cups bread, cubed (French or brioche bread works best)

2 large apples, peeled, cored, and chopped

1 cup milk

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup brown sugar

3 large eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

A pinch of salt

For the Vanilla Glaze:

1 cup powdered sugar

1-2 tbsp milk (adjust for consistency)

1/2 tsp vanilla extract

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with butter.

Prepare the Bread Pudding Mixture: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.

Assemble the Pudding: Add the bread cubes and chopped apples to the wet mixture. Stir well to coat the bread and apples evenly. Let it sit for about 10 minutes to allow the bread to absorb the mixture.

Bake: Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 45-50 minutes or until the top is golden and the center is set.

Make the Vanilla Glaze: While the bread pudding bakes, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk to get a pourable consistency.

Serve: Drizzle the glaze over the warm bread pudding before serving.

Enjoy!

Creamy Baked Mashed Potatoes with Cheese

 Introduction:

Take pleasure in a comforting dish of creamy, tacky baked mashed potatoes! This recipe is the right mix of clean, buttery mashed potatoes, topped with a layer of melted cheese and a sprinkle of paprika. Whether or not it’s for a household gathering or a comfy evening in, this baked potato dish is bound to be a crowd-pleaser.

Recipe: Creamy Baked Mashed Potatoes with Cheese

Elements:

• 4 giant potatoes, peeled and reduce into chunks
• 1/4 cup butter, softened
• 1/2 cup heavy cream (or milk for a lighter choice)
• Salt and pepper, to style
• 1/2 cup shredded cheese (cheddar or mozzarella works nicely)
• 1/2 teaspoon paprika, for garnish

Directions:

1. Boil the Potatoes: Place the potato chunks in a pot of salted water. Carry to a boil and prepare dinner till potatoes are tender about 15–20 minutes. Drain nicely.
2. Mash the Potatoes: In the identical pot, add the softened butter and heavy cream to the potatoes. Mash till clean and creamy. Season with salt and pepper to style.
3. Switch to Baking Dish: Unfold the mashed potatoes evenly in a baking dish. Sprinkle the shredded cheese generously on high.
4. Bake: Preheat your oven to 375°F (190°C). Bake the mashed potatoes for 15–20 minutes, or till the cheese is melted and bubbly.
5. Garnish and Serve: Take away from the oven and sprinkle with paprika for a contact of shade and taste. Let it cool barely, then serve heat.

Take pleasure in: This creamy, tacky delight is ideal as a aspect dish and even as the principle attraction for consolation meals lovers.

Fried Bologna Sandwiches

 This is a classic sandwich that has been around for generations. Bologna is one of the most loved lunch meats for sandwiches. Turning it into a fried  bologna Sandwich takes the sandwich to a whole new level. The whole family is going to enjoy this sandwich.

They are perfect for those weekend days when you are busy doing yardwork or gardening. They will fill you up and keep you satisfied until dinner time.

Ingredients

6 Slices Bologna

4 Slice sof bread

2 Tbsp.Mayonnaise

2 Thick slices of tomato

2 Slices cheddar cheese

Cooking spray

How To Make Fried Bologna Sandwiches

Layer 1 Tbsp of mayonnaise on two slices of bread.

Place a slice of tomato on top of the slices of bread with the mayo.

Add a slice of cheese on top of the tomato slices.

Heat a skillet over medium-high heat on the stove and spray well with cooking spray.

Slice an x through the center of each piece of bologna, and place them into the skillet.

Fry for 3-4 minutes per side until caramelized and a bit charred.

Remove the cooked bologna, and place three slices on each sandwich.

Top each sandwich with the remaining pieces of bread and serve.

Enjoy!

Country Ranch Green Beans ‘n Potatoes with Bacon

 Ingredients

Ingredient Quantity

Green beans, trimmed 1 pound

Baby  potatoes halved or quartered 1.5 pounds

Bacon, cooked and crumbled 6 slices

Ranch seasoning mix 1 packet

butter  melted 3 tablespoons

Garlic, minced 2 cloves

Salt and pepper To taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Potatoes: Boil baby potatoes in salted water for 10-12 minutes, or until tender. Drain and set aside.

Cook the Green Beans: Boil green beans in the same pot for 5-7 minutes, or until tender-crisp. Drain and set aside.

Cook the Bacon: Fry bacon until crispy, crumble, and reserve 1 tablespoon of bacon grease.

Make the Ranch Butter: Whisk together melted butter, ranch seasoning, and minced garlic in a small bowl.

Combine Everything: In the skillet with reserved bacon grease, toss cooked potatoes, green beans, and crumbled bacon. Pour ranch butter mixture over and toss to coat.

Serve: Season with salt and pepper, garnish with parsley, and serve warm.

Smothered Pork Chops

 Ingredients 

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 

Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 

Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.