This Heavenly Pineapple Cheeseball recipe is always one of the biggest hits at any gathering and every party. We cannot allow the combination of foods to gross us out. This would not be one of my favorites if it tasted disgusting. So bear with me and give this a try. I had actually received this from a very dear friend. His mother used to make it for the family on special occasions. When she passed on, he wanted to pass on one of her best and favorite recipes.

Experience the delicious taste of the Chesapeake Bay with “Maryland’s Finest: Authentic Crab Cakes.” These classic crab cakes are made with succulent lump crab meat, seasoned to perfection, and lightly pan-fried to achieve a crispy, golden crust. Perfect for a special dinner or a taste of Maryland anytime, these crab cakes are sure to impress with their rich flavor and delicate texture.

The first time I made Maryland Crab Cakes, it was for a family celebration. My husband, a seafood enthusiast, was thrilled and skeptical at the same time. He didn’t believe homemade crab cakes could match the ones from his favorite seaside restaurant. But as soon as he took his first bite, his doubts vanished. Now, it’s a staple in our household, especially during summer get-togethers. Our kids have even started requesting them for their birthdays! This recipe has become a cherished part of our family’s culinary traditions, always bringing smiles and satisfaction.

Why You’ll Love Maryland Crab Cakes:

• Authentic Flavor: True to Maryland tradition with minimal filler to let the crab shine.
• Simple Ingredients: Fresh, easy-to-find ingredients.
• Versatile: Perfect for appetizers, main courses, or sandwiches.
• Deliciously Crispy: A perfect golden-brown crust with a tender interior.

Ingredients Notes For Maryland Crab Cakes:

• Crab Meat: Fresh lump crab meat for the best texture and flavor.
• Mayonnaise: Adds moisture and helps bind the ingredients.
• Egg: Helps hold the crab cakes together.
• Mustard: Dijon or yellow mustard for a bit of tang.
• Worcestershire Sauce: Adds depth of flavor.
• Old Bay Seasoning: Essential for that classic Maryland flavor.
• Parsley: Fresh, chopped for color and flavor.
• Lemon Juice: Freshly squeezed for brightness.
• Breadcrumbs: Just enough to bind the crab cakes without overpowering the crab.
• Butter and Oil: For frying, creating a perfect golden crust.

Recipe Steps:

1. Prepare the Crab Mixture:
   • In a large mixing bowl, gently combine 1 pound of fresh lump crab meat, 1/4 cup of mayonnaise, 1 large egg, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 tablespoon of chopped fresh parsley, 1 teaspoon of Old Bay seasoning, and 1 tablespoon of fresh lemon juice. Carefully fold the ingredients together to avoid breaking up the crab meat too much.
2. Add Breadcrumbs:
   • Add 1/4 cup of breadcrumbs to the mixture. Gently fold until the mixture just comes together. You can add more breadcrumbs if necessary, but be careful not to add too much.
3. Shape the Crab Cakes:
   • Form the crab mixture into 6-8 patties, about 3 inches wide and 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
4. Cook the Crab Cakes:
   • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the crab cakes to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Serve:
   • Serve the crab cakes hot with lemon wedges, tartar sauce, or your favorite seafood sauce. Garnish with additional parsley if desired.

Storage Options:

• Refrigerate: Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
• Freeze: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before cooking.

Variations & Substitutions:

• Spicy: Add a pinch of cayenne pepper or finely chopped jalapeño for a spicy kick.
• Herbs: Add fresh dill or chives for a different flavor profile.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

Embark on a culinary adventure with our “Savory Journey” Beef Chow Fun, a classic Cantonese dish known for its irresistible combination of tender beef, wide rice noodles, and a medley of fresh vegetables, all stir-fried to perfection. This dish captures the essence of traditional Chinese cooking, offering a perfect balance of flavors and textures that delight the palate. Whether you’re a fan of Asian cuisine or looking to expand your culinary horizons, Beef Chow Fun is an easy-to-follow recipe that promises a deliciously satisfying meal.

Why You’ll Love “Savory Journey” Beef Chow Fun:

• Rich Flavors: Marinated beef and savory sauce create a deeply satisfying taste experience.
• Textural Contrast: The chewiness of the noodles paired with crisp vegetables and tender beef offers a delightful mouthfeel.
• Quick and Easy: Ready in minutes, making it perfect for a fast, flavorful weeknight dinner.
• Versatile: Easily adaptable to suit your taste preferences or dietary needs.

Ingredients Notes For “Savory Journey” Beef Chow Fun:

• Beef: Sliced flank steak or sirloin for tenderness and quick cooking.
• Rice Noodles: Wide, flat rice noodles are traditional, but any flat noodle can work in a pinch.
• Vegetables: Bean sprouts, scallions, and onions add crunch and freshness.
• Sauce: A combination of soy sauce, oyster sauce, and sesame oil for depth and richness.
• Garlic: Minced, for aromatic flavor that’s fundamental to the dish.

Recipe Steps:

1. Prepare the Beef: Marinate the beef slices in a mixture of soy sauce, cornstarch, and a little oil for at least 15 minutes.
2. Cook the Noodles: If using dried rice noodles, soak or cook them according to package instructions until just tender, then drain.
3. Stir-Fry the Beef: Heat oil in a wok or large skillet over high heat. Stir-fry the beef until just cooked, then remove and set aside.
4. Vegetables and Noodles: In the same wok, add a bit more oil, and quickly stir-fry the garlic and onions. Add the noodles, breaking them apart and allowing them to get a slight char.
5. Combine and Season: Return the beef to the wok, add the bean sprouts and scallions, and pour over the sauce mixture. Toss everything together until well coated and heated through.
6. Serve: Adjust seasoning if necessary and serve hot, garnished with additional scallions or sesame seeds if desired.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to help loosen the noodles.

Ingredients:

1 (3 to 4-pound) boneless pork roast (shoulder or loin preferred)

2 onions, peeled and quartered

4 cloves garlic, minced

1 cup chicken or vegetable broth

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon salt

Optional for gravy: 2 tablespoons cornstarch + 2 tablespoons water

Instructions:

Layer the Base: Position the quartered onions in the slow cooker to form a bed for the roast.

Whisk the Liquid: Combine broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt in a bowl for your flavorful cooking liquid.

Prepare the Roast: Set the pork atop the onions, spread minced garlic over it, and douse with the prepared liquid, ensuring it seeps around the onions.

Slow Cook to Perfection: Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender enough to shred effortlessly with a fork.

Rest and Serve: Remove the roast to rest a bit before shredding or slicing. Optionally, thicken the cooking liquid with cornstarch and water for gravy.

Enjoy: Serve the pork with your chosen sides, topped with the rich homemade gravy.

Variations & Tips:

Add apple slices or cider for a sweet twist, perfect for autumn.

Substitute onions with a teaspoon of onion powder for a smooth flavor.

Experiment with smoked paprika, cumin, and chili powder for a non-traditional seasoning.

Letting the pork roast cook on low for the full time ensures maximum tenderness.

Allow the pork to rest post-cooking for juicier, more flavorful meat.

This pork roast recipe unites ease with tradition, offering a comforting meal that invites slow dining and warm gatherings. Whether it’s a weeknight dinner or a special occasion, this dish promises to bring smiles and satisfaction to your table.

Enjoy!

Indulge in the creamy, cheesy goodness of “Classic Comfort: Delmonico Potatoes.” This classic American dish, named after the famous Delmonico’s Restaurant in New York City, features tender potatoes baked in a rich, cheesy sauce. Perfect for holiday gatherings, family dinners, or any special occasion, these potatoes are sure to impress with their comforting flavors and creamy texture.

Why You’ll Love Delmonico Potatoes:

• Creamy and Cheesy: Rich and flavorful, perfect for comfort food lovers.
• Classic Dish: A timeless recipe with a storied history.
• Easy to Make: Simple ingredients and straightforward preparation.
• Crowd-Pleaser: Ideal for holidays, potlucks, and family gatherings.

Ingredients Notes For Delmonico Potatoes:

• Potatoes: Russet or Yukon Gold potatoes, peeled and sliced.
• Cheese: A mix of cheddar and Gruyère for a rich, flavorful sauce.
• Butter: For richness in the sauce.
• Flour: To thicken the sauce.
• Milk and Cream: For a creamy base.
• Onion: Finely chopped, for added flavor.
• Garlic: Minced, for an aromatic boost.
• Breadcrumbs: For a crunchy topping.
• Salt and Pepper: To taste.
• Nutmeg: Optional, for a subtle warmth.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the Potatoes:
   • Peel and slice 4-5 large russet or Yukon Gold potatoes into thin, even slices. Place the potato slices in a large bowl of cold water to prevent browning while you prepare the sauce.
3. Make the Cheese Sauce:
   • In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1 finely chopped onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
   • Stir in 4 tablespoons of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux. Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
   • Reduce the heat to low and stir in 2 cups of shredded cheddar cheese and 1 cup of shredded Gruyère cheese until melted and smooth. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg if using.
4. Assemble the Dish:
   • Drain the potato slices and pat them dry with paper towels. Layer half of the potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
5. Add the Topping:
   • In a small bowl, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Serve:
   • Let the casserole cool for a few minutes before serving. Garnish with fresh herbs like parsley or chives if desired.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freeze: Freeze the unbaked casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

The Smothered Pork Chop and Scalloped Potato Casserole is a heartwarming, filling dish that combines the savory goodness of Southern-style smothered pork chops with the creamy, cheesy delight of scalloped potatoes. This fusion creates a comforting casserole that’s perfect for family dinners or gatherings. Though its exact origins are unclear, this dish blends two classic comfort foods that have been long-time favorites in many households. With its tender pork chops layered amidst thinly sliced potatoes in a creamy sauce, this casserole is bound to be a hit.

This indulgent casserole, rich in flavor, is a complete meal by itself but pairs wonderfully with lighter sides like a crisp green salad, steamed broccoli, glazed carrots, or sautéed green beans to balance its richness. For those who enjoy a bit of crunch, garlic bread or dinner rolls are great additions to mop up the delicious sauce.

Recipe: Smothered Pork Chop Scalloped Potato Casserole

Ingredients

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup chicken broth

2 pounds potatoes, thinly sliced

1 cup shredded cheddar cheese

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

Preparation

Preheat oven to 350°F (175°C).

Season pork chops with salt and pepper.

Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.

In the same skillet, cook onions and garlic until translucent.

Add flour to make a roux, stirring for a minute.

Gradually add milk and chicken broth, stirring until thickened. Remove from heat.

Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.

Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.

Place pork chops on top of the layers.

Cover with foil and bake for 1 hour.

Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.

Let stand for 10 minutes before serving.

Garnish with parsley.

Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.

Baked Chicken:

Baked chicken is a classic dish that embodies simplicity and comfort, yet it never fails to delight with its wholesome flavors and juicy tenderness. This timeless recipe begins with succulent chicken pieces, seasoned to perfection with a blend of aromatic herbs and spices. As the chicken bakes in the oven, it undergoes a transformative journey, the heat coaxing out its natural juices and infusing it with the essence of the seasonings.

The aroma that fills the kitchen as the chicken bakes is irresistible, promising a meal that will warm both body and soul. With each passing minute, the chicken takes on a golden hue, its skin crisping up to perfection while the flavors intensify and meld together harmoniously. The anticipation builds as the enticing scent wafts through the air, signaling that a delicious feast is soon to come.

Once the chicken emerges from the oven, its skin boasts a tantalizing crispness that beckons with every bite. Breaking through the outer layer reveals the juicy, tender meat beneath, a testament to the care and attention lavished upon it during the baking process. Each mouthful is a symphony of flavors, with the savory notes of the herbs and spices complementing the natural sweetness of the chicken.

Accompanying this culinary masterpiece are an array of side dishes, each carefully chosen to enhance the experience of enjoying baked chicken. Whether it’s creamy mashed potatoes, roasted vegetables, or a fresh garden salad, every component of the meal contributes to a dining experience that is both satisfying and comforting.

As you savor the baked chicken, you can’t help but appreciate the simplicity of this timeless dish. It’s a reminder that sometimes, the most satisfying meals are the ones that rely on the pure, unadulterated flavors of high-quality ingredients prepared with care and attention to detail. Whether enjoyed on a busy weeknight or as the centerpiece of a celebratory feast, baked chicken never fails to deliver a taste of home and a feeling of contentment.

Ingredients

°6 bone-in chicken thighs, skin on (about 5-6 ounces each)

°2 tablespoons olive oil

°2-3 teaspoons chicken seasoning or Italian seasoning

°Salt and pepper to taste

Preparation

Preheat stove to 425 degrees F. Lay a baking plate with tin foil and put a baking rack on top of it.

Dried chicken skin with paper towel to eliminating any dampness. Placing chicken in olive oil and season with flavors, salt and pepper.

Put on rack and prepare for 35-40 minutes or until chicken temperature arrives at 165 degrees Fahrenheit. Broil 2-3 minutes.

Enjoy !

Ingredients:
Filling:

– 500g potato

– 100g onion

– 100g red bell pepper

– 2g salt (1/2 tsp)

– 100g mozzarella cheese

– 20g scallion

– Black pepper

Wrap:

– 200g flour

– 3g salt

– 5g sugar

– 2 eggs

– 500g milk

– 20g oil

Coating:

– 3 eggs

– 30g flour

– Bread crumbs

Instructions:

1. Boil and mash the potatoes.

2. In a pan, sauté chopped onions and red bell pepper until softened.

3. Combine the sautéed vegetables with the mashed potatoes. Add salt, black pepper, mozzarella cheese, and scallions. Mix well.

4. In a separate bowl, prepare the wrap mixture by combining flour, salt, sugar, eggs, milk, and oil. Mix until smooth.

5. Pour a portion of the wrap mixture onto a hot, greased pan, spreading it thinly to form a wrap. Cook until both sides are golden.

6. Place a portion of the potato filling on the wrap and fold it.

7. In a separate bowl, prepare the coating mixture by combining eggs, flour, and breadcrumbs.

8. Dip the filled wraps into the coating mixture.

9. Fry the coated wraps until they are golden brown and crispy.

10. Serve the delicious potato wraps and enjoy!

This easy and tasty potato recipe is sure to be a hit!

Cream Cheese Chicken Enchiladas: A Delightful Twist on a Classic Favorite

Introduction

Welcome to our culinary haven, where flavors collide to create delightful masterpieces! Today, we embark on a journey through the enchanting world of Mexican cuisine with a twist. Our star of the day: Cream Cheese Chicken Enchiladas. This recipe encapsulates the essence of comfort food while infusing a creamy, cheesy goodness that will tantalize your taste buds.

Who is this Recipe For?

Cream Cheese Chicken Enchiladas are perfect for those seeking a fusion of bold flavors and creamy textures. Whether you’re a seasoned chef or a novice cook, this recipe is a delightful addition to your culinary repertoire. It’s ideal for family dinners, casual gatherings with friends, or even a cozy night in by yourself. With simple ingredients and easy-to-follow steps, anyone can master the art of making these enchiladas.

Why it’s Great

What sets Cream Cheese Chicken Enchiladas apart is the harmonious blend of tender chicken, zesty enchilada sauce, and creamy cream cheese, all wrapped in a warm tortilla blanket. The creamy filling adds a lusciousness that elevates this classic dish to new heights. Plus, it’s a fantastic way to sneak in some protein while indulging in comfort food.

Kitchen Equipment Needed

Before we dive into the recipe, let’s ensure you have all the necessary tools at your disposal:

• Mixing bowls
• Baking dish
• Skillet
• Oven

Ingredients

To create this culinary masterpiece, gather the following ingredients:

• 2 cups shredded chicken
• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) enchilada sauce
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large flour tortillas

Recipe Directions

Let’s embark on our culinary journey:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine shredded chicken, softened cream cheese, 1/2 cup shredded cheddar cheese, chili powder, cumin, garlic powder, salt, and black pepper. Mix until well combined.
3. Warm the tortillas according to package instructions to make them pliable.
4. Spoon the chicken and cream cheese mixture evenly onto each tortilla, then roll them up tightly.
5. Place the rolled tortillas seam side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas, making sure to cover them entirely.
7. Sprinkle the remaining shredded cheddar cheese over the top.
8. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
9. Serve hot, garnished with chopped cilantro, diced tomatoes, and a dollop of sour cream if desired.

Recipe Notes and Tips

• To save time, you can use rotisserie chicken instead of cooking and shredding your own chicken.
• Customize your enchiladas by adding diced onions, bell peppers, or jalapeños to the filling mixture.
• For a healthier alternative, use whole wheat tortillas and reduced-fat cream cheese.
• Make a double batch and freeze the extras for a quick and convenient meal later on.

Food Pairings

Pair these Cream Cheese Chicken Enchiladas with a refreshing side salad dressed with a tangy vinaigrette. For drinks, a classic margarita or a cold Mexican beer complements the flavors beautifully.

How to Store Leftovers

If you find yourself with leftovers (which is rare because these enchiladas are so delicious!), simply store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through.

FAQ

Q: Can I make this recipe ahead of time? A: Absolutely! You can assemble the enchiladas up to a day in advance and refrigerate them until you’re ready to bake.

Q: Can I use corn tortillas instead of flour tortillas? A: While flour tortillas work best for this recipe, you can certainly use corn tortillas if you prefer. Just be sure to warm them thoroughly before rolling to prevent cracking.

Q: Can I make this recipe vegetarian? A: Yes! Simply omit the chicken and increase the amount of veggies in the filling for a delicious vegetarian version of these enchiladas.

Conclusion

There you have it – Cream Cheese Chicken Enchiladas, a delightful twist on a classic favorite! We hope you enjoy making and savoring this dish as much as we do. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our blog for more culinary adventures and mouthwatering recipes. Happy cooking!

Turn those mashed potatoes into cheesy, crispy treats! These simple puffs are great for a quick snack, light meal, or appetizer. Put a tasty spin on an old favorite by adding your preferred cheese and seasonings.

Ingredients:

Amount of Ingredients

Mash potatoes, three cups

Chop 1 cup of all-purpose flour and mix in the cheese. 2 tablespoons of chopped chives 1/4 cup of Parmesan cheese 1/4 cup sour cream third of a cup

Sea salt For flavor

Two beaten eggs

List of Ingredients: Amount of Ingredients

Mash potatoes, three cups

Chop 1 cup of all-purpose flour and mix in the cheese. 2.5 tablespoons of Parmesan cheese

Parsley, chopped 1/4 cup sour cream one-third cup of salt For flavor

Two beaten eggs

Instructions:

Bring together What you need: Combine the potato puree, crumbled cheese, flour, Parmesan, chives, sour cream, and salt in a capacious basin.

Then, include the eggs: Combine the eggs with the potato mixture.

Shape Puffs: Roll or pat down the ingredients into little balls.

In the kitchen:

Step 1: Preheat oven to 400°F, or 200°C, for baking. Fifteen to twenty minutes, or until puffs are crispy and golden brown, bake on a baking sheet lined with parchment paper.

For frying, heat up some oil in a pan. Before they get crispy and golden brown, fry the puffs in batches. Put the drained water on paper towels.

Warm it up and dip it in your favorite sauce for a delicious serving.

Enjoy!

Ingredients
– 2 cans (8 ounces each) refrigerated crescent roll dough
– 2 cups cooked chicken, shredded
– 1 cup cooked vegetables (e.g., bell peppers, broccoli, onions)
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup cream cheese, softened
– 1/4 cup mayonnaise
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon poppy seeds (optional)
– Fresh thyme or parsley for garnish

Preparation
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare Filling:
In a large bowl, combine the shredded chicken, cooked vegetables, cream cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined.
Assemble Rolls:
Unroll the crescent roll dough and separate it into triangles. Spoon a generous amount of the chicken mixture onto the wide end of each triangle. Sprinkle some cheddar and mozzarella cheese over the filling.
Roll and Arrange:
Carefully roll up the triangles, starting from the wide end and rolling towards the point. Place each roll in the prepared baking dish, arranging them in a single layer.
Top with Cheese:
Sprinkle the remaining cheddar and mozzarella cheese over the top of the crescent rolls. If using, sprinkle poppy seeds over the cheese.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh thyme or parsley. Serve hot.
Enjoy your savory crescent roll bake!

INGREDIENTS:

• 4 large potatoes, cold and finely chopped

• 2 onions, finely chopped
• 4 tablespoons of oil, divided

• 2 tablespoons of olive oil

• 2 cloves of garlic, garlic

• 1 tablespoon of dried tme

• 1 tablespoon dried rosemary

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• Salt and pepper to taste

• Chopped fresh parsley for garnish (optional)

TIPS:
• Step 1 – Preheat your oven to 190°C. Grease a baking tray or muffin tin with oil or cooking spray and

set aside.

1.• Step 2 – Peel the potatoes and cut them into small pieces using a sharp knife or mandoline. Finely

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chop an onion.

1• Step 3 – Heat 2 tablespoons of oil and olive oil in a large skillet over medium heat. Add the

chopped onion and roasted garlic, cook, stirring occasionally, until the onion is soft and caramelized,

about 10-12 minutes. Season to taste with salt, pepper, dried thyme and dried rosemary.

1.• Step 4 – Place sliced ​​potatoes in the bottom of the prepared dish, lightly covering them evenly.

Pour the caramelized onion and garlic over the potatoes. Repeat steps until all potatoes and onions

are used and potatoes end up on top.

1• Step 5 – Brush the potato and onion cake with the remaining 2 tablespoons of butter, cut into small

pieces. Cover the baking dish with aluminum foil and bake in a preheated oven at . 1. for 45 minutes. •

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Step 7 – After the potato and onion cake is cooked, remove it from the oven and let it cool slightly. If

desired, drizzle with freshly squeezed olive oil before serving. Cut into strips and serve hot as a side

dish or main course.

Consisting of tender potato pieces, caramelized onions and fragrant vegetables, Potatoes and Onions

Ingredients

Dough:
2 cups flour
1 cup boiling water
Filling:
300 g minced beef
1 egg
Salt, to taste
Black pepper, to taste
For Frying:
Vegetable oil

Directions

Prepare the Dough:
Mix Dough:
In a large bowl, add the flour.
Gradually pour the boiling water into the flour, stirring continuously with a wooden spoon until a dough forms.

Knead and Rest:
Allow the dough to cool slightly, then knead it on a floured surface until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 20 minutes.

Prepare the Filling:
Mix Filling:
In a mixing bowl, combine the minced beef, egg, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Assemble the Dumplings:
Roll and Cut Dough:
Roll out the dough on a floured surface to about 1/8 inch thickness.
Cut out circles using a round cutter or a glass.

Fill and Seal Dumplings:
Place a spoonful of the beef mixture in the center of each circle.
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.

Fry the Dumplings:
Heat Oil:
Heat vegetable oil in a large skillet over medium heat.

Fry Dumplings:
Add the dumplings in batches, making sure not to overcrowd the pan.
Fry the dumplings for about 3-4 minutes on each side, or until golden brown and crispy.

Drain Excess Oil:
Transfer the fried dumplings to a plate lined with paper towels to drain excess oil.

Serve:
Serve Warm:
Serve the fried dumplings warm with your favorite dipping sauce

.
Serving Suggestions
These dumplings are perfect with a dipping sauce like soy sauce, sweet chili sauce, or a garlic yogurt dip.
Serve them with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Tips
Ensure the oil is hot enough before adding the dumplings to get a crispy exterior.
Do not overcrowd the pan to ensure even cooking.

Nutritional Benefits
Minced beef provides a good source of protein.
You can use lean beef to reduce the fat content of the dish.

Dietary Information
Contains: Meat and eggs.
Vegetarian Option: Substitute minced beef with tofu or finely chopped vegetables.
Gluten-Free Option: Use gluten-free flour.

Storage
Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to retain their crispiness.

Why You’ll Love This Recipe
These dumplings are crispy on the outside and juicy on the inside.
They are versatile and can be served as an appetizer or a main course.
The homemade dough adds a special touch to the dish.

Conclusion
Fried Beef Dumplings are a tasty and satisfying dish that is sure to become a favorite. Easy to make and full of flavor, these dumplings are perfect for any occasion. Enjoy them fresh and warm for the best experience!

A delicious easy to make Casserole this scrumptious Chicken Bubble Biscuit Bake is loaded with tender juicy chicken in a creamy ranch and bacon filling, topped with refrigerator biscuits and golden crispy cheese!

I took to Instagram and asked y’all what recipe you wanted me to post next. This Chicken Bubble Biscuit Bake was the overwhelming favorite! Y’all have the best taste. That’s why you’re my friends! 

They wanted the wonderful Chicken pocket dinner made with store bought crescent dough stuffed with chicken filling and baked. It’s a great recipe, but not super practical for a camping situation.

Ingredients

• 3 cups cooked chopped chicken, or canned chicken
• 2 cans cream of chicken soup
• 1 1/2 cups sour cream
• 1 cup grated cheese
• 2 Tablespoons Ranch dressing mix
• 1/4 cup cooked, chopped bacon
• 1 (12 oz) can refrigerator Grands Jr Biscuits
• 1 additional cup grated cheese for top of casserole