Roasted Garlic Butter Mushrooms

Your easiest side dish ever is these wonderful Garlic Butter Mushrooms! They take only five minutes to prepare, bake in the oven, and go well with practically anything. I adore preparing them with steaks and other lean proteins for the holidays and all year long!

Ingredients

1. thirty-two oz. Whole Baby Bella Mushrooms, often called Cremini
2. One-third cup melted butter
3. six minced garlic cloves
4. 1 tablespoon freshly cracked black pepper
5. Two tablespoons of soy sauce balsamic or low-sodium vinegar
6. 1/4 tsp salt, or to taste
7. One tablespoon chopped parsley (optional) for garnish

Guidelines

• Set oven temperature to 400°F.
• After rinsing, pat the mushrooms dry. After trimming the stems’ edge, move them to a sheet pan.
• Put the butter in a basin and microwave it for 20 seconds to melt it Whisk thoroughly after adding the garlic, salt, black pepper, and soy sauce.
• Coat the mushrooms thoroughly by pouring the butter mixture over them.
• Stir them halfway through the 15 minutes of baking. You can cook the mushrooms for longer if you prefer them to be overdone.
• Take out of the oven and sprinkle some freshly chopped parsley on top.

Notes

1. Put an oven on to preheat.
2. For easier cleanup, line a skillet with foil or use a nonstick sheet pan.
3. Slice or chop the mushrooms if you’d like; just watch them closely and shorten the cooking time a little.
4. Arrange your mushrooms in a single layer to ensure uniform cooking.
5. Toss in some Italian spice for a unique spin.
6. Do you want a kick of spice? When the cooking time is almost through, add some red chili flakes.
7. It’s preferable to serve these mushrooms right away.
8. You can use balsamic vinegar for soy sauce if you don’t have any.
9. For a splash of color and freshness, sprinkle fresh herbs on top.

The Best Spaghetti Casserole

This quick and simple spaghetti casserole dish made with ground beef is incredibly flavorful, filling, and cheesy.

Twenty minutes for preparation

Cook for 40 minutes.

One hour in total

Servings: 12

Ingredients

1. cooking spray
2. Twelve ounces of raw spaghetti
3. One container (8 ounces) of softened cream cheese
4. One 8-oz carton of sour cream
5. Two cups of part-skim mozzarella cheese, chopped and divided
6. Two tsp olive oil
7. 1/4 cup of ground sirloin
8. ½ cup finely sliced onion, yellow
9. two tsp coarsely minced, chopped garlic
10. Two tsp of Italian seasoning
11. One tsp of kosher salt
12. ½ teaspoon of black pepper, ground
13. Two 24-oz jars of marinara or spaghetti saucesauc
14. ½ cup of cheese Parmesan

Directions

• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Apply cooking spray to a 9 x 13-inch baking dish and set it aside. Boil spaghetti for 8 to 10 minutes, or until cooked through but still firm to the biting, in plenty of salted water. After draining, set away.
• Cream cheese, sour cream, and one cup of mozzarella cheese should be blended and placed away while the pasta boils.
• In a large skillet with high sides, heat the olive oil over medium-high heat. Large chunks of meat should be added. Cook, uncovered, for two minutes, or until lightly browned.
• Add the garlic, onion, salt, pepper, and Italian seasoning. Cook for a further 3 minutes or until the meat is almost done, breaking it up into smaller pieces with a wooden spoon and stirring now and again. Take the pan off of the heat and tilt it.must attempt to maintain the meat mixture on one side while collecting grease on the other. Grease can be removed with a big spoon and disposed of after it cools.
• Stir together the marinara and the beef mixture in the skillet. Add the pasta that was set aside. Until the sauce is well coated, fold and mix.
• Spoon half the spaghetti mixture into the baking dish that has been prepared. After evenly spreading the sour cream mixture over the pasta mixture in the baking dish, add the remaining pasta mixture on top.
• Evenly distribute the final cup of mozzarella over the spaghetti mixture. After placing the baking dish on a baking sheet, loosely cover with aluminum foil.
• Bake for about 30 minutes in a preheated oven, or until the cheese has melted. Take off the aluminum foil and add some Parmesan cheese on top. Raise the oven’s setting to broil.
• Broil for three to four minutes, or until the cheese has begun to become golden brown. After adding parsley, serve.

Amish Baked Custard

Of all the traditional desserts, custards are among the tastiest. Thanks to a lot of eggs in the mixture, they are simple to eat and have a richness that no pudding can match. It should come as no surprise that this kind of delicacy is also known as an Amish custard. It is frequently referred to as an egg custard. You will already be aware of the Amish’s reputation for delicious pastries and made-from-scratch snacks if you have ever purchased some during your travels. However, this dish used to be quite well-liked across the nation, especially in farming areas where fresh eggs were widely available.

This is a simple recipe that yields perfect custard every time.

You’ll need to mix some hot water with a can of sweetened condensed milk to start this preparation. Next, add a small amount of the heated milk mixture to the beaten eggs to temper them. After a few repetitions, you can fully combine both bowls.

Vanilla extract should be added just after the eggs have softened. Then, when it’s time for dessert, portion the mixture into individual portions and bake them in ramekins or a 2-quart casserole.

Ingredients

1. One can (14 oz) of condensed milk with sugar
2. Four cups of steaming water
3. Six eggs
4. two tsp of essence from vanilla
5. 1/4 tsp salt with nutmeg as a garnish

Procedure

• Turn the oven on to 325°F. In a big glass, mix condensed milk and hot water.
• In a another bowl, beat eggs until they are frothy and light in color
• Gently temper the eggs by adding a little amount of the heated milk mixture, then fully combine.
• Add salt and vanilla and stir. Transfer into ramekins and set over a high-sided baking pan.
• Alternatively, use a 2-quart baking dish.
• Place the ramekins in a water bath to bake after adding half an inch of hot water to a separate pan. When baking custard in a larger pan that won’t fit in another pan, you can place a pan of water on a different oven shelf. When a knife inserted in the center comes out clean, bake for one hour. Bake in a bigger baking dish for one hour and forty minutes.
• Let the custard cool.
• For sixty minutes. Add a dash of nutmeg, then serve warm or cold from the refrigerator.

Stuffed Bell Peppers

These stuffed bell peppers are roasted to perfection after being packed with a mixture of rice, tomato sauce, and ground beef, then covered with cheese. A traditional meal that embodies comfort food perfection

Ingredients

• Six bell peppers, any color or a mix of hues;
• two tsp olive oil;
• and one and a half pounds of ground beef I use
• one and a half cups of cooked white rice (I don’t use uncooked rice),
• one and a half cups of finely chopped onion,
• two teaspoons of minced garlic,
• and salt and pepper to taste.
• 15 ounces of canned tomato sauce;
• 1/2 teaspoon of Italian spice;
• 1 1/2 cups of shredded, divided mozzarella cheese
• 2 tablespoons of chopped parsley;
• and cooking spray

DIRECTIONS

• Set the oven’s temperature to 350°F. Put some cooking spray on a large baking dish.
• Cut off the peppers’ tops to reveal the seeds and ribs inside.
• Put the peppers in the baking dish, cut side down. To the dish, add 1 1/2 cups of water.
• Bake the dish for 25 minutes with the foil covering it.
• As the peppers cook, get the filling ready. In a large pan, heat the olive oil over medium heat.
• Season with salt and pepper after adding the ground meat.
• Using a spatula to break up the meat, heat for 5 to 6 minutes, or until the meat is cooked through.
• When the onion is tender, add it to the pan and cook it for three to four minutes. Cook the garlic for 30 seconds after adding it.
• Add the Italian spice, tomato sauce, and rice. Mix everything together. Add 1/2 cup cheese and season with salt and pepper.
• After taking the peppers out of the oven, remove the water. After flipping the peppers, stuff the meat mixture inside of each one.
• Place the remaining cheese on top of each pepper. Bake with a cover on for 20 minutes. After ten minutes, remove the cover and continue baking until the cheese has browned and melted and the peppers are soft.
• After adding parsley, serve.

Chocolate and Vanilla Panna Cotta 

Recipe for chocolate-vanilla panna cotta. When you can have two flavors, why limit yourself to just one? Chocolate and vanilla! Making this recipe is quite simple. This delectable dish is Italian and must be tried!

Ingredients

About the panna cotta with vanilla:

1. 240 milliliters (one cup) of milk
2. One cup, or 240 milliliters thick cream
3.  7 grams of gelatin
4. 35 milliliters of cold water
5. 50 grams, or 1/4 cup, sugar
6. One-half tsp pure vanilla extract

Regarding the cocoa panna cotta:

1. 240 milliliters (one cup) of milk
2.  One cup, or 240 milliliters thick cream
3.  Six grams of gelatin
4. Thirty milliliters of cold water
5. 120g (4.23 oz) dark chocolate
6.  3 tablespoons (36g) sugar

Procedure

•  Make the vanilla panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
• Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat. until the sugar has fully dissolved. (Avoid boiling). Take off the heat, then mix in the vanilla essence.
• Add the gelatin and whisk right away until it dissolves and becomes smooth. Go through a strainer.
• Place the glasses in a muffin tray or other small container at an angle. To help steady the glasses if they slide, lay a small cloth underneath. Transfer the blend. For at least 4 hours, refrigerate.
• To make the chocolate panna cotta, mix the gelatin and water together in a small dish. Put it away for ten to fifteen minutes.
• Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat. until the sugar has fully dissolved. (Avoid boiling). Take off the heat, stir in the chocolate and vanilla extract, and stir until the chocolate melts completely.
• Add the gelatin and whisk right away until it dissolves and becomes smooth.
•  After allowing the chocolate-milk combination to cool for 15 to 20 minutes, strain it into the glasses using a sieve. For at least 4 hours, refrigerate.

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.