Roast Potatoes Carrots and Onions

 Potatoes, carrots, and onions are commonly used ingredients in many cuisines. Simply toss them with some oil, herbs, and spices for a delicious and satisfying side dish.

Ingredients:

2 pounds Carrots

6 whole Potatoes

1 whole Sweet Onion

3 cloves Garlic

6 Tablespoons Olive Oil

½ teaspoons Dried Thyme

½ teaspoons Dried Parsley

Salt And Pepper, to taste

Directions:

Preheat oven 475ºF.
Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic.
Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste).
Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil.
Roast for 45 minutes. Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.

Enjoy!

Corn Flakes with Bananas

A blend of banana and cinnamon, all in a bowl of yummy cornflakes will leave you longing for more.

Ingredients:

2 c wheat flour

1 teaspoon baking powder

Half a teaspoon of baking soda

Half a teaspoon of salt

1 cup mashed ripe banana

2 cups

½ cup whipped butter or ghee

3/4 cups sugar

2 eggs

½ cup coarsely chopped cashews.

 Directions:

1. Mixing flour,/baking powder,/baking pop/salt. Sit away.
2-In a bowl, blend in with the Kellogg banana/corn. Leave for 5 minutes or until the beans are fragile. Additionally he won.
3. In a gigantic bowl, whisk together the margarine and sugar until solidified. Add eggs.

Additionally he won. Combine with mix oats and nuts. Blending in flour, use 4 cooking sprinkles to carefully scatter 9 x 5 x 3 inch baking formula.

Get ready at around 350 degrees Fahrenheit for 1 hour or until center is great. Permit it cool for 10 min preceding killing it from compartment. Cool preceding cutting and encase by plastic

Enjoy!!

Warm Caramel Drizzle Cake

 Introduction:

Indulge in the rich, buttery goodness of this Warm Caramel Drizzle Cake! This moist, golden cake is topped with a generous layer of luscious caramel sauce, making each bite a perfect blend of soft, spongy cake and velvety caramel. Ideal for cozy gatherings or a sweet treat on a chilly evening, this dessert is simple to make yet packed with indulgent flavors. Serve it slightly warm to enjoy the full melt-in-your-mouth experience.

Recipe:

Ingredients:
For the Cake:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Caramel Sauce:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp sea salt (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
2. Prepare the Cake Batter:

• In a bowl, cream the butter and sugar until light and fluffy.
• Add the eggs, one at a time, and mix in the vanilla extract.
• Whisk together the flour, baking powder, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.

1. Bake the Cake:

• Pour the batter into the prepared baking pan.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool slightly in the pan before transferring it to a serving plate.

1. Make the Caramel Sauce:

• Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.
• Allow the mixture to cook and turn a golden amber color.
• Carefully add the heavy cream (the mixture will bubble), then whisk in the butter and salt until smooth.

1. Assemble:

• Drizzle the warm caramel sauce generously over the cake.
• Slice and serve warm for the best taste!

Enjoy the gooey caramel goodness of this deliciously decadent dessert!

Philly Cheesesteak Sloppy Joes

 Philly Cheesesteak Sloppy Joes are a 30 minute dinner recipe. Ground beef simmers in one pan with onion, green pepper, beef broth, A-1 sauce, and steak seasoning. Serve on toasted buns with sliced provolone cheese

Ingredients:

1 lb lean ground beef

1 yellow onion finely diced

1 green pepper chopped

½ teaspoon salt

1 tablespoon cornstarch

1 cup beef broth

¼ cup A.1. Sauce

1 teaspoon steak seasoning

sliced provolone cheese

Instructions:

In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, green pepper, and salt until beef is no longer pink. Drain.

Stir the cornstarch into the ground beef and mix together until the meat is coated in the cornstarch. Add the beef broth, A-1 sauce, and steak seasoning. Stir together and bring to a boil.

Once boiling, reduce heat to medium-low and let it simmer, while stirring occasionally, for 10 minutes. Mixture should thicken up and will thicken up more once it’s off the heat.

While meat is simmering, set the oven to broil, and place the buns on a cookie sheet. Butter each bun. Broil for just a few minutes. Watch carefully as they can burn easily.

When the meat is done use a slotted spoon to scoop it out onto each bottom bun. Place a slice of provolone cheese on the top bun. Broil for a few more minutes until cheese is melted.

Place the top bun with the cheese on top of the bottom bun with the philly cheesesteak meat.

Eat warm and Enjoy!

Best Ever Instant Pot Roast

 

Ingredients:

3 lbs. Beef chuck roast
1 tbsp. Olive oil
Salt and pepper to taste
1 Onion chopped
6 Carrots peeled and chopped into 1 in. pieces
1 tbsp Tomato paste
4 Cloves minced garlic
1 ½ C. Beef broth
1 tbsp. Worcestershire sauce
4 Sprigs of fresh thyme
1 ⅕ lbs. Whole baby potatoes

2 tbsp. Cornstarch

Instructions:

Set the Instant Pot to the saute function, and add in the olive oil.
Cut the chuck roast in half, and season it well with salt and pepper to taste on each side.
Place the beef into the heated Instant Pot, and sear for 4 minutes on each side.
Remove the beef from the Instant Pot, and add in the onion. Saute the onion until it begins to soften, and then turn the Instant Pot off.
Add the garlic to the Instant Pot, and then mix in the worcestershire sauce, broth and tomato paste. Stir to combine well.
Return the beef to the Instant Pot, and place the sprigs of fresh thyme in with it.

Close the lid on the Instant Pot, and make sure that the release valve is set to sealing.
Set the Instant Pot to cook on manual for 60 minutes. Allow the Instant Pot to do a slow release for 10 minutes after the cook time has ended, and then move the release valve to the venting position to relieve any additional pressure.
Remove the lid, and place the potatoes and carrots on top of the beef. Close the lid again, making sure the release valve is set back to sealing, and set the Instant Pot to manual for 10 minutes. Again, allow the Instant Pot to naturally release for 10 minutes after the cook time is up before releasing the additional pressure by moving the release valve to the venting position.
Take the lid off of the Instant Pot again, and remove the thyme sprigs and beef. Discard the thyme sprigs, and shred the beef before returning it to the pot.
If you wish to thicken the liquid in the pot roast, mix the cornstarch with a small amount of water, and pour it into the pot. Stir to combine, and allow it to thicken.

Enjoy!

Wold you eat this bean and ham hock soup

 Ingredients:

1 pound dried white beans (such as navy, cannellini, or great northern beans)
2 smoked ham hocks
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth (or water)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika (optional, for extra smokiness)
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)
Instructions:

1. Prepare the Beans:

Soak the Beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.)

2. Cook the Soup:

Sauté the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Ham Hocks and Seasonings: Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in the broth, ensuring the ingredients are covered. Bring to a boil.
Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged.

3. Finish the Soup:

Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup.
Season the Soup: Taste the soup and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for a bright finish, if desired.

4. Serve:

Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Tips:
Thicker Soup: For a thicker soup, mash some of the beans against the side of the pot with a spoon or blend a portion of the soup and stir it back in.
Storage: This soup stores well and tastes even better the next day. Keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
This Bean and Ham Hock Soup is a warm and comforting meal that’s sure to satisfy on a chilly day. Enjoy!

Best Egg Rolls

 Egg rolls filled with seasoned pork, cabbage, and carrots are a fabulous side dish to serve alongside stir-fry dishes. These homemade egg rolls are almost identical to what you’d get at a Chinese restaurant! Serve warm with egg roll sauce or soy sauce if desired.

Ingredients

1 pound ground pork or beef

1 teaspoon ground ginger, or more to taste

1 teaspoon garlic powder, or more to taste

2 cups shredded cabbage

2 ounces shredded carrots

2 tablespoons all-purpose flour

2 tablespoons water

1 quart peanut oil for frying, or as needed

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (Optional)

Instructions:

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.

Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.

Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top

Enjoy!

Fried Potatoes Onions And Smoked Polish Sausage

 Ingredients:

1½ pounds Of russet potatoes, I diced them into 1/2″ cubes.
A pound.Of sliced smoked sausage.
2 Tbsp.
Of olive oil.
½ Tsp.Of seasoned salt.
½ Tsp.
Of Italian Seasoning.
½ large red bell pepper.
½ large green bell pepper.
A small diced onion.
Black pepper to taste Shredded parmesan cheese, for garnish.

How To Make Fried Potatoes Onions And Smoked Polish Sausage:

In a large pan, saute the onion in a large spoon of butter over medium heat until the onion is translucent.
Secondly, cook the onion until it is soft. Take the onion out of the pan and put it aside.
And in a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter is melted, and add Combine the potatoes, seasoned salt, Italian seasoning, and pepper.
After that, cover and simmer, turning occasionally, for 15 minutes, or until the vegetables are somewhat softened.µ
Then, cook for another 10 minutes after adding the sausage. Combine the onions and peppers in a large skillet and sauté until the peppers are soft crisp.
And finally, If using parmesan cheese, sprinkle it over top.
Enjoy.

BAKED SWEET AND SOUR CHICKEN

 Ingredients:

4 boneless skinless chicken breasts, cut into 1″ pieces
1 cup corn starch
2 large eggs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. sea salt

Instructions:

Preheat your oven to 325°F (163°C) and line a 13 x 9-inch baking pan with parchment paper. Set it aside.
Season the chicken breast pieces with salt and pepper.
Add the cornstarch to a large Ziploc bag and add the chicken breast pieces. Seal the bag and shake it to coat the chicken evenly with cornstarch.
In a shallow bowl, beat the two large eggs.
Heat the vegetable oil in a skillet over medium-high heat until it’s sizzling.
Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated.
Sear the coated chicken pieces in the skillet until they turn golden brown. Then, transfer them to the prepared baking pan.
In a medium-sized bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk these ingredients together until well mixed.
Pour the sweet and sour sauce over the chicken pieces in the baking pan.
Bake the chicken in the preheated oven for about 1 hour, making sure to toss the chicken halfway through to ensure even coating and cooking.
Once the chicken is fully cooked and the sauce has thickened, remove it from the oven.
Serve the Baked Sweet and Sour Chicken with rice or your preferred side dish.
Enjoy your homemade sweet and sour chicken

Best Carrot Cake Ever

Ingredients:

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions:

Step1: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Step2: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

Step3: In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Step4: Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting 

Lazy Girl Pecan Pie Bars

 Thanksgiving can be overwhelming. Whether you plan for a large or small gathering, the food preparations can be daunting. Instead of thinking of shortcuts, I look for ways to enjoy the same flavors and traditions. These Pecan pie bars are a perfect way to not make a pie but instead have the same ingredients and flavor in a slightly quicker and easier process.

Ingredients

• 1 package (16 oz) refrigerated pie crusts (2 crusts)
• 1 cup light corn syrup
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1/4 teaspoon salt

How To Make Lazy Girl Pecan Pie Bars 

1. Preheat Oven: Preheat your oven to 350°F Grease a 9×13-inch baking pan.
2. Prepare Pie Crust: Roll out the refrigerated pie crusts and fit them into the bottom of the greased baking pan, pressing down gently to cover the entire bottom.
3. Make Filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves until evenly coated.
4. Pour Filling: Pour the pecan filling over the pie crust in the baking pan, spreading it evenly.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Allow to cool completely before cutting into bars.

Homemade Pickled Beets

 Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Ingredients:

8 medium fresh beets

1 cup vinegar

1/2 cup sugar

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1/2 teaspoon salt

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Perfect baked potato

 Introduction:

A perfectly baked potato is crispy on the outside and fluffy on the inside. Top it with butter, seasonings, and a sprinkle of chives for an easy yet satisfying dish. It’s versatile enough to serve alongside any meal or enjoy on its own with various toppings.

Ingredients:

• 2 large russet potatoes
• 2 tbsp butter
• Salt and pepper to taste
• Chopped chives or green onions (for garnish)
• Olive oil (optional, for crispy skin)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes:
   Scrub the potatoes clean and dry them with a towel. If you prefer a crispy skin, rub the potatoes with a little olive oil. Pierce each potato several times with a fork to allow steam to escape while baking.
3. Bake the Potatoes:
   Place the potatoes directly on the oven rack and bake for about 45-60 minutes, depending on their size. You’ll know they’re done when a fork easily pierces through the center, and the skin is crispy.
4. Slice and Add Toppings:
   Once the potatoes are done, carefully remove them from the oven. Slice them open lengthwise and gently fluff the inside with a fork. Add a generous pat of butter, season with salt and pepper, and sprinkle with chopped chives or green onions.
5. Serve:
   Serve hot with additional toppings of your choice like sour cream, cheese, or bacon bits.

Enjoy the simplicity of a perfectly baked potato, whether it’s as a side dish or a satisfying main!

Fried Green Tomatoes

 Ingredients

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Directions

Gather all ingredients.
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.

Serve hot and enjoy!