Kielbasa Potato Soup

The potato soup Kielbasa is incredibly tasty, creamy, and soothing. This soup’s crunchy sausage chunks go great with the potatoes and creamy cheese broth, making it the ideal midweek supper!

Ten minutes for preparation

30 minutes is the cook time.

Forty minutes in total

Components:

1. 1 tsp olive oil
2. 300 grams (10.5 oz) of bite-sized kielbasa sausage
3. ½ teaspoon red chili flakes,
4. one medium onion,
5. one diced carrot,
6. two diced celery ribs,
7. four diced garlic cloves, and finely chopped
8. 750 g (1 ½ lb) of diced and peeled potatoes
9. Five cups (1.25 liters) chicken broth
10. ¼ cup (300 ml) full-fat milk
11. 30 g (½ cup) of finely chopped fresh parsley
12. and 100 g (3.5 oz) of shredded cheddar cheese
13. To taste, add salt and pepper.

Guidelines

• In a large pot or Dutch oven, heat the oil and cook the kielbasa over medium heat for 4–5 minutes, or until they start to crisp up. Using a slotted spoon, remove and set aside the sausage.
• In the same oil that you cooked the kielbasa in, add the onion, carrot, and celery. Cook for 5 minutes, or until the vegetables are tender.
• Add the red chili flakes and garlic, and heat for a further minute or until fragrant.
• Bring the pot to a boil after adding the potatoes and chicken stock. Once the potatoes are fork-tender, reduce the heat and simmer, covered, for ten to twelve minutes.
• To temper the milk, take a ladleful of soup and mix it with the milk in a measuring cup or bowl. After adding the cooked kielbasa to the saucepan, pour in the mixture.
• When the cheddar cheese has melted completely, add it and stir.
• Add the parsley and simmer for an additional two to three minutes, or until the soup thickens even more. After adding extra shredded cheddar cheese to the top if desired, divide the mixture among bowls and season to taste.

Creamy Baked Mac and Cheese

Both kids and adults enjoy this baked mac and cheese recipe, which has become a family favorite. For the utmost in cheesy goodness, a blend of cheeses is used, both melted into a thick and creamy cheese sauce and piled within the dish! Perfect as a side dish for the holidays or for a cozy dinner!

The ingredients are as follows:

1. 1 pound of dried elbow pasta;
2. 1/2 cup unsalted butter;
3. 1/2 cup all-purpose flour;
4. 1 1/2 cups whole milk;
5. 2 1/2 cups half and half;
6. 4 cups of shredded medium cheddar cheese divided (measured after shredding);
7. 2 cups of shredded Gruyere cheese divided (measured after shredding);
8. 1/2 tablespoon salt;
9. 1/2 tsp black pepper;
10. 1/4 tsp paprika (smoked paprika is our favorite!).

Guidelines

• Grease a 3-quart (9×13″) baking dish and preheat the oven to 325 degrees Fahrenheit. Put aside.
• Heat a big saucepan of salted water till it boils. Add dried pasta to boiling water and cook for 1 minute less than al dente according to package directions. After draining, lightly coat with olive oil to prevent sticking.
• As the water is heating up, shred the cheeses, combine them, and separate them into three heaps. There should be around 3 cups of sauce, 1 1/2 cups of inner layer, and 1 1/2 cups of topping.
• In a big saucepan over MED heat, melt butter. Add the flour and mix with a whisk. The mixture will resemble really wet sand. Cook, whisking constantly, for about one minute. About 2 cups of half-and-half should be added gradually, whisking continuously until the mixture is smooth. Pour in the remaining half-and-half and whole milk gradually, whisking continuously until smooth and blended.
• Keep heating over MED heat, whisking often, until the mixture thickens to an extremely thick consistency. It ought to resemble a condensed soup that has been somewhat thinned up.
• Take off the heat and add the spices and 1 1/2 cups of cheese, mixing until they melt and blend together. Add an additional 1 1/2 cups of cheese and stir until it melts fully and becomes smooth.
• Drain the pasta and add the cheese sauce to a large mixing bowl, stirring to properly blend. Transfer half of the spaghetti mixture into the baking dish that has been ready. Place a layer of 1 1/2 cups of shredded cheese on top, followed with the leftover spaghetti mixture.
• After adding the final 1 1/2 cups of cheese on top, bake for 15 minutes, or until the cheese is bubbling and has a light golden brown color.

spicy potato taco with greenn chillies

Because I enjoy eating tacos in groups of three, I would like to refer to this recipe as Tacos Los Tres Amigos. I occasionally consume more calories than I am supposed to and then eat somewhat less at my following meal. And it’s perfectly alright! It’s based on a delectable Rick Bayless dish. Although I’m not really sure now, I believe he introduced me to the fascinating and delicious herb epazote. You can add extra cheese to compensate for the absence of epazote in this recipe. If you live anywhere with Mexican grocery stores, you should definitely check them out as they are likely to carry it! It’s funny since I had to hike a few miles before I could cultivate it in my garden.

to the shop to purchase it. However, when I visited Baja California last year, it was growing wildly everywhere. Either way, I’m always interested in learning new things, so if this interests you too, don’t pass this one up!

Ingredients

1. One and a half pounds of small boiled potatoes,
2. three tablespoons of olive oil,
3. plus enough to fry tortillas
4. One little white onion, cut thinly
5. Six medium-sized fresh poblano peppers, peeled and roasted
6. Salt
7. Eight ounces of finely chopped fresh cheese, like feta or goat cheese, or chunky Mexican queso fresco
8. 16 chopped epazote leaves (optional)
9. 8–12 corn tortillas cooked with a small amount of olive oil

Guidelines

• Cover and simmer the potatoes in salted water for about 15 minutes, or until they are soft. After draining, rinse under running water, peel, and cut into quarter-inch pieces.
• In a heavy, medium-sized skillet, heat the oil over medium. Add the potato and onion, and cook for 10 to 15 minutes, stirring frequently to make sure nothing clings to the pan, or until the mixture is deeply browned.
• While the potatoes are frying, coarsely cut and seed the chilies. Add epazote to them and incorporate them into the potato mixture. Season with salt to taste. After taking the mixture off the stove, whisk in the cheese.
• Over medium heat, fry corn tortillas in olive oil. After adding the potato filling and folding it in half, serve it with your preferred hot sauce.

Stuffed Cabbage Rolls

TWith rice, ground beef, condensed tomato soup, and cabbage leaves, this recipe for cabbage rolls couldn’t be easier to prepare. I still adore this recipe, which I have been making for well over 20 years! The rolls are prepared quickly in a pan on the stovetop, but a slow cooker can also be used with success for this recipe.

15 minutes for preparation

Cooking Time: One Hour

1 hour and 15 minutes in total

Yield: 8 cabbage rolls; Servings: 8

How to Keep Filled Rolls of Cabbage

The chilled cabbage rolls can be kept in the fridge for up to four days if they are kept in a shallow, airtight container. For optimal results, thoroughly reheat the cabbage rolls in the oven; but, in a pinch, you can use the microwave.

Are Stuffed Cabbage Rolls Freezer-Friendly?

Yes, however before cooking the cabbage rolls, it’s recommended to freeze them. Roll the cabbage rolls tightly after filling them, then place them on a baking sheet and flash freeze. Freeze the rolls for up to three months by transferring them to a freezer-safe container or zip-top bag. After thawing overnight in the fridge, proceed with baking the dish as directed.

Components

1. Half a cup of water
2. Half a cup of raw white rice
3. Eight cabbage leaves
4. Lean ground beef pound
5. Half a cup finely chopped onion
6. One egg, lightly whisked
7. One 10.5-oz can of condensed tomato soup, split
8. One tsp salt
9. ¼ teaspoon of black pepper, ground

Guidelines

• In a saucepan, bring the water and rice to a boil. After the rice is soft and the liquid has been absorbed, reduce the heat to low, cover, and simmer for about 20 minutes.
• Meanwhile, heat up a large, wide pot of water that has been lightly salted to a boil. When the cabbage leaves are soft, add them and simmer for two to four minutes. Then, drain.
• In a large bowl, combine ground beef, 1 cup cooked rice, onion, egg, 2 tablespoons tomato soup, salt, and pepper; mix well.
• Place approximately two tablespoons of the beef mixture onto each cabbage leaf. Fold the cabbage leaf over the mixture, tucking the ends in to keep the filling from escaping.
• Transfer the cabbage rolls to a big skillet over medium heat and cover with the leftover tomato soup. Bring to a boil while covered; then, lower the heat to a simmer and cook, stirring and basting frequently, for approximately 40 minutes.

Apple Slab Pie

If you are asked to provide dessert by the school or church, this apple slab pie is an excellent option. Similar to Dutch apple pie, perhaps.

Thirty minutes for preparation

1 hour 30 minutes total time for cooking

Servings: 15; Yield: 1 pie (10 x 15 inches).

Ingredients:

1. 1 ½ cups flour (all purpose)
2. a quarter of a cup of white sugar
3. One-half teaspoon of baking powder
4. One-half teaspoon of salt
5. Half a cup of butter
6. two beaten egg yolks
7. four tsp water
8. Peel, core, and thinly slice eight apples.
9. two tsp lemon juice
10. a quarter cup white sugar
11. Two tablespoons of flour (all-purpose)
12. One-half teaspoon of ground cinnamon
13. two tsp butter
14. One cup of flour for all purposes
15. Half a cup of brown sugar
16. one tsp finely ground cinnamon
17. Half a cup of butter

Guidelines

• Set the oven’s temperature to 350°F, or 175°C. In a large bowl, stir together 1 ½ cups flour, 1 ½ teaspoons sugar, baking powder, and salt. Once the mixture resembles coarse crumbs, cut in ½ cup butter. After blending the egg yolk and water, add to the flour and stir to make a dough. Roll out the dough to make sure it fits into a 10 by 15-inch pan.
• Put the apples and lemon juice into a big bowl and mix in the 2 tablespoons flour, ½ teaspoon cinnamon, and 1 ¾ cups white sugar. Fill pie shell with contents, then drizzle with two tablespoons butter.
• In a medium-sized dish, mix together 1 cup flour, ⅔ cup brown sugar, and 1 teaspoon cinnamon. Cut in ⅔ cup butter until crumbly and sprinkle over apples.
• Bake for about one hour, or until the topping is golden brown, in a preheated oven.

Nutrition Information (per serving)

405 energy points

62g Carbs and 18g Fat

3 grams of protein

Easy Baked Cream Cheese Rangoon Rolls

This meal is wonderful and very simple! It’s similar to Panda Express, but with a playful twist. This is the greatest finger food concept you’ve ever seen. Serve them as a fun snack or even as an appetizer at a party.

Ingredients

1. Eight ounces of softened cream cheese
2. Fifteen egg roll wrappers
3. 1-2 tablespoons canola or vegetable oil
4. Half a teaspoon of garlic salt
5. Two tablespoons of finely sliced green onions
6. 2–3 tablespoons of sweet-and-sour sauce (to dip)

Guidelines

• Let the cream cheese soften on the counter for around half an hour. If you’re pressed for time, you can also microwave it on defrost.
• Turn the oven on to 375 degrees and line a baking sheet with foil or parchment paper.
• In a medium-sized bowl, mix with a spoon or fork To thoroughly blend the softened cream cheese, green onions, and garlic salt.
• Pour roughly 2 tablespoons of vegetable oil onto a plate or shallow dish, then prepare a small basin of water for dipping your fingers into.
• Lay out your egg roll wraps one at a time on a flat surface. Next, spread about 2 tablespoons of the cream cheese mixture onto the bottom of each egg roll wrap (you don’t have to spread it to the edges because the cream cheese expands a little while it cooks).
• Next, thoroughly saturate the top edge of the wrap with your fingertips dipped in water, and then tightly roll the wrap around the The cheese with cream. To close it, rub the wet edge (just like an envelope). Add extra water as necessary.
• Once the cream cheese filling has been snugly coiled around each egg roll wrapper, roll each one individually in the oily plate until well coated, being especially careful around the edges where they cook the fastest. If you’d like, you can also use a basting brush.
• Put them on the baking sheet that has been lined, and bake for 12 to 15 minutes, turning them over halfway through. 

Lazy Pecan Pie Bars

Who says making a dessert that will make people talk has to take hours in the kitchen? It’s not me, people! When I’m in the need for that traditional Southern pecan pie flavor but don’t want to deal with making a pie crust from scratch, these Lazy Pecan Pie Bars are my first choice. They are the ideal homemade alternative without sacrificing flavor, as they are derived from the well-liked pecan pie but in the shape of bars. Imagine this: a shortbread crust that is buttery, covered with a rich, pecan-bursting filling. Delicious! When you serve them at your next family gathering or potluck, you’ll see how quickly they disappear!

Ingredients

1. 1/3 cup packed light brown sugar – 1 cup all-purpose flour
2. – One-fourth teaspoon of salt
3. 1/2 cup cubed and chilled unsalted butter – 1/2 cup corn syrup
4. Half a cup of sugar, grated
5. Two sizable eggs
6.  One tablespoon of melted butter – Two tablespoons of vanilla extract
7. 1 1/2 cups of pecans, chopped

Procedure

• Set aside an 8-inch square baking sheet and line it with parchment paper, leaving a small overhang for easy removal. Preheat your oven to 350°F (175°C).
• Begin with the crust. Mix together flour, brown sugar, and salt in a medium-sized bowl. Add the 1/2 cup of cold, cubed butter and chop with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. To create a crust, firmly press this mixture into the bottom of the pan that has been prepared.
• Bake the crust until the edges are just beginning to turn brown, about 15 minutes. As the crust bakes, begin working on the filling.
• Mix the melted butter, eggs, granulated sugar, vanilla extract, and corn syrup in a big bowl until well combined. Add the chopped pecans and stir.
• Evenly distribute the pecan filling after pouring it over the cooked crust.
• Place the pan back in the oven and bake until the filling is set, 20 to 25 minutes.
• Allow the bars to cool completely in the pan on a wire rack, then use the parchment “handles” to take them out and cut into squares.